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CARAMEL PECAN DREAM BARS
In large bowl combine:
1 pkg. yellow cake mix
1 cup oleo or butter (softened)
1 egg
Blend at high speed until crumbly. Press into 9x13" pan.
In a small bowl:
1 can Eagle Brand sweetened milk
1 egg
1 teaspoon vanilla
1/2 cup Bits O' Brickle chips
1 cup chopped pecan nuts
Beat and pour over first mixture.
Bake at 350 degrees for 25 to 35 minutes, until golden brown. Center will appear loose but will set upon cooling.
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REINDEER CHOW
1 stick butter
1 cup chocolate chips
1/2 cup peanut butter
7 cups Rice Chex cereal
2 cups powdered sugar
Melt the butter, chocolate chips, and peanut butter in a roaster; mix. Add cereal and coat well. Put the powdered sugar into a bowl. Add coated cereal and cover with sugar.
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CHRISTMAS FLOAT
1 can coke or Dr Pepper
3 scoops of ice cream - chocolate or vanilla 4 cherries
2 red and green gum drops
red and green M&M's
whipped cream topping
Put ice cream in cup. pour soda on it. then add the whipped cream, cherries and candy.
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FESTIVE EGG SQUARES
(Great New Year's eve breakfast)
1 pound bulk pork sausage, cooked and drained
4 ounces mushrooms, sliced
1/2 cup sliced green onions
2 medium tomatoes, chopped
2 cups shredded Mozzarella cheese
1-1/4 cups buttermilk baking mix (like Bisquick) 12 eggs
1 cup milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon oregano
Layer the sausage, mushrooms, green onions, tomatoes, and cheese in a greased 13x9x2-inch baking dish.
Beat together the remaining ingredients; Pour over sausage mixture. Cook uncovered in a 350 degree oven until golden brown and set, about 30 minutes.
Cut into 12 3-inch squares. Serves 12.
Hint: Recipe can easily be halved.
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NO CRUST CHERRY CHEESE CAKE
2 - 8 oz bars of cream cheese (16 oz total)
3/4 cup sugar
1/2 teaspoon almond extract
3 eggs
Blend above ingredients in blender. You may have to scrape the sides once or twice. Pour into well greased 9 inch pie pan.
(I use a glass pan.) Bake at 350 degrees for 25 minutes. Cool 20 minutes.
In small bowl, blend with spoon, the following:
1 cup sour cream
3 Tablespoons sugar
1 teaspoon vanilla extract
Pour over cooled pie. Chill well in refrigerator. OPTIONAL: Before serving, spoon 1 can chilled cherry pie filling over pie.
You may use blueberry or other pie filling as well. OR: You may decorate the top of the pie with slices of fresh kiwi fruit and
strawberries.
Brush with glaze made with 1/4 cup apricot jam and 1 Tablespoon water brought to boil over medium heat, and boiled about 1 minute, stirring constantly. Cool glaze slightly.
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BACARDI RUM CAKE
Cake:
1 cup chopped or ground pecans or walnuts
1-18 1/2 oz. pkg. yellow cake mix
1 3-3/4 oz. pkg. Jell-0 Vanilla Instant Pudding
4 eggs
1/2 cup cold water
1/2 cup liquid cooking oil - Wesson or the like
1/2 cup Bacardi dark rum (80 proof)
* If using yellow cake mix with pudding already in the mix: Omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2 cup.
* If you want a cake that has a lighter rum taste, use less rum.
Glaze:
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum
Cake:
Preheat oven to 325 degrees. Grease and flour 10 inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together using mixer, for 2 minutes. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.
Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.
Hint: For faster preparation - you may split cake horizontally, and spoon
2/3 of glaze evenly over both cut halves. Spread seedless raspberry jam over bottom half. Put top half back on. Brush top and sides of cake with remaining glaze.
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BAKER'S AND BACARDI PINEAPPLE RUM TORTE
1 2-layer yellow cake mix
3 eggs
1 cup Bacardi Amber Rum
1/2 cup water
1/3 cup oil
2-2/3 cups (7 oz) Baker's Angel Flake Coconut
1 can (20 oz) crushed pineapple in juice
1 package (4-serving size) Vanilla Flavor Instant Pudding
3-1/2 cups (8 oz) Cool Whip Topping
1) Combine cake mix, eggs, 3/4 cup of the rum, water and oil in large bowl. Beat at medium speed of mixer for 2 minutes. Stir in 2/3 cup of the coconut.
2) Pour into greased, floured 15-by-10 inch pan. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes; remove from pan; cool on rack. Cut into 3 10-by-5 inch pieces.
3) Drain pineapple, reserving 1/3 cup of the juice. Combine pudding mix, 3/4 cup of the pineapple, reserved juice and remaining rum; stir to blend. Fold in whipped topping.
4) Place 1 cake layer on plate; spread with some of the topping mixture; top with half the remaining pineapple. Repeat layers, ending with cake.
5) Frost cake with remaining topping mixture. Cover with the rest of the coconut.
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HOT SPICED CHRISTMAS PUNCH
3 cups Pineapple juice
4 cups cranberry juice
2 cups apple cider
1 cup water
1/2 cup brown sugar
6 cinnamon sticks
1 orange, studded with cloves
1 apple, cored and sliced
Mix all ingredients in a large saucepan. Add cinnamon sticks, orange studded with cloves, and one cored, sliced apple. Simmer mixture for 4 hours. Serve hot.
Serves 12.
(Recipe may be doubled)
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AMERICAN INDIAN COLD CHRISTMAS CAKE RECIPE
1 lb. pecans or walnuts, chopped
1 lb. shredded moist coconut
1 lb. raisans
1 lb. vanilla wafers
1 regular can sweetened condensed milk
Combine dry ingredients well. Pour in sweentened condensed milk and work through with hands so that dry ingredients are thoroughly saturated. Press into spring foam pan. Refrigerate for 2 days. This is delicious and easy.
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CRANBERRY AND RASPBERRY STAR COOKIES
(Perfect for the holiday season. Cranberries add tang to the filling of these colorful sandwich cookies. You will have some small unsandwiched cookies, too.)
COOKIES
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 cup sugar
1 large egg
1 egg yolk
2 1/4 cups all purpose flour
1/4 cup cornstarch
1/4 teaspoon (generous) ground cloves
Filling:
1 cup fresh cranberries
1/4 cup sugar
3/4 cup raspberry preserves
Powdered sugar
For Cookies:
Using electric mixer, cream butter, vanilla and lemon in bowl until light. Gradually add sugar and beat until blended. Beat in egg and yolk. Combine flour, cornstarch and cloves. Beat half of dry ingredients into butter mixture. Stir in remaining dry ingredients. Gather dough into ball (dough will be soft). Divide dough into 4 pieces; flatten each into disk. Wrap each in plastic and chill 1 hour.
Preheat oven to 350°F. Butter heavy large nonstick cookie sheets. Roll 1 dough piece out (keep remainder refrigerated) on floured surface to thickness of 1/8 inch. Cut out star-shaped cookies using floured 3-inch star cutter. Transfer to prepared cookie sheets, spacing 1/2 inch apart. Repeat rolling and cutting with second dough piece. Gather scraps and reroll, chilling dough briefly if soft. Cut out more 3-inch star cookies. Transfer to prepared cookie sheets. Chill cookies 10 minutes. Bake until edges are golden, about 10 minutes. Cool on rack.
Roll third dough piece out on lightly floured surface to thickness of 1/8 inch. Cut out star-shaped cookies using floured 3-inch star cutter. Cut smaller star out of center of each 3-inch star using 1 3/4- to 2-inch star cutter. Transfer star outlines to prepared cookie sheets using floured metal spatula as aid. Repeat rolling and cutting star outlines with fourth dough piece. Gather scraps and star centers and reroll, chilling dough briefly if soft. Cut out 3-inch stars. Cut smaller stars out of each 3-inch star. Transfer star outlines and centers to prepared cookie sheets. Chill cookies 10 minutes. Bake until edges are golden brown, about 9 minutes. Transfer cookies to rack and cool.
For Filling:
Finely chop cranberries with sugar in processor. Transfer mixture to heavy medium saucepan. Mix in preserves. Cook over medium-high heat until mixture is reduced to scant 1 cup, stirring occasionally, about 8 minutes. Pour into bowl and cool.
Using metal icing spatula, spread 1 teaspoon jam filling in center of each 3-inch cookie, spreading slightly toward points of star. Lightly sift powdered sugar over star outlines. Place star outlines sugar side up over jam-topped cookies. (Can be prepared ahead. Place in single layers in airtight containers. Refrigerate up to 4 days or freeze up to 2 weeks. Let stand 10 minutes at room temperature before serving.)
Makes about 36 sandwich cookies
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FROZEN CUSTARD ICE CREAM
(1 1/2 to 2 quarts)
6 eggs
2 cups milk
3/4 cup sugar
2 to 3 tablespoons honey
1/4 teaspoon salt
2 cups whipping cream
1 tablespoon vanilla
Crushed ice
Rock salt
In medium saucepan, beat together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers and freeze until firm.
VARIATIONS:
Banana Nut: Reduce vanilla to 1 1/2 teaspoons. Cook and cool as above. Stir 3 large ripe bananas, mashed and 1/2 cup chopped toasted pecans into custard mixture. Freeze as above.
Cherry: Reduce vanilla to 1 teaspoon. Add 2 tablespoons almond extract.
Cook and cool as above. Partially freeze. Add 2 pounds pitted pureed dark sweet fresh cherries OR 1 can (16 to 17 oz.) pitted dark sweet cherries, drained and chopped. Complete freezing.
Chocolate: Add 3 squares (1 oz. each) unsweetened chocolate to egg
mixture. Cook, cool and freeze as above.
Plum: Reduce vanilla to 1 teaspoon. Cook and cool as above. Partially
freeze. Add 1 1/2 pounds pitted pureed ripe fresh plums. Complete freezing.
Strawberry: Omit vanilla. Cook and cool as above. Partially freeze. Add
2 cups sweetened crushed fresh strawberries. Complete freezing.
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ALMOND CREAM CHEESE CANDIES
You will need:
1 pkg (3 oz) softened cream cheese
1/2 tsp liquid almond flavor
6-7 dozen whole almonds
3 cups powdered sugar
Candy paper cups
Mix together cream cheese and almond flavor. Gradually add 2 - 2 1/2 cups powdered sugar. Knead until no longer sticky.
Shape into 3/4 inch thick balls. Roll in powdered sugar. Flatten balls by pressing an almond into the center.
Set in candy papers. Let dry at room temperature. Store loosely covered in fridge.
Makes 6-7 dozen candies.
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