ALMOST CANDY BARS
1 (18.25OZ.) Pkg. Pillsbury Moist Supreme Devil’s Food Cake Mix
½ cup butter or margarine
1 cup butterscotch chips
1 (6oz.) pkg. (1cup) semi-sweet chocolate chips
1 cup coconut
1 cup chopped pecans (or walnuts)
1 (14oz.) can sweetened condensed milk (not evaporated milk)
1. Preheat oven to 350° F
2. In a large bowl, combine the cake mix and margarine; with a pastry blender or fork, cut in margarine until crumbly. Sprinkle mixture evenly in bottom of an ungreased 15x10x1-inch baking pan; press lightly.
3. Sprinkle with butterscotch chips, chocolate chips, coconut, and chopped pecans.
4. Pour condensed milk evenly over all ingredients.
5. Bake at 350° F for 20 to 30 minutes, or until light golden brown.
6. Cool completely. Cut into bars. (This should make about 48 bars)
File #R116 D 2 C 9
Friday, July 24, 2009
Banana Split Cake
Banana Split Cake
1½ cups Graham Cracker Crumbs
1¼ cups sugar, divided
½ cup (1 stick) butter, melted
2 pkg. (8oz. each) Philadelphia Cream Cheese,
softened.
1 can (20oz.) crushed pineapple, drained
6 medium sized bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) Jell-O Vanilla flavor
instant Pudding & Pie Filling
2 cups thawed Cool Whip, divided
1 cup chopped pecans
1. Mix crumbs, ¼ cup sugar and butter; press into bottom of foil-lined 13x9-inch pan. Freeze for 10 minutes.
2. Beat cream cheese and remaining 1 cup sugar into bowl with electric mixer until well-blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
3. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes or until well-blended. Stir in 1 cup of whipped topping; spread over banana layer in pan. Top wih remaining whipped topping; sprinkle with pecans. Refrigerate for 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.
Makes 24 servings
File #R150 D 3 C 10
1½ cups Graham Cracker Crumbs
1¼ cups sugar, divided
½ cup (1 stick) butter, melted
2 pkg. (8oz. each) Philadelphia Cream Cheese,
softened.
1 can (20oz.) crushed pineapple, drained
6 medium sized bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) Jell-O Vanilla flavor
instant Pudding & Pie Filling
2 cups thawed Cool Whip, divided
1 cup chopped pecans
1. Mix crumbs, ¼ cup sugar and butter; press into bottom of foil-lined 13x9-inch pan. Freeze for 10 minutes.
2. Beat cream cheese and remaining 1 cup sugar into bowl with electric mixer until well-blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
3. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes or until well-blended. Stir in 1 cup of whipped topping; spread over banana layer in pan. Top wih remaining whipped topping; sprinkle with pecans. Refrigerate for 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.
Makes 24 servings
File #R150 D 3 C 10
Graham Cracker Bars
Graham Cracker Bars
Sift together: 1¾ cups sifted flour
1 teaspoon salt
¼ teaspoon baking soda
Blend together: ¾ cup shortening
(in a separate bowl) 1 cup sugar, cream well.
Add: 2 eggs and beat well.
Combine: 1/3 cup milk
1 teaspoon vanilla
add this alternately with dry ingredients to the creamed mixture
Place: one-third of the batter in another bowl. Add one
Square (1oz.) melted chocolate and ¾ cup chopped
Walnuts. Spread in a 13x9x2-inch pan
Arrange: 9 double graham crackers over batter in pan.
Add: ¾ cup semi-sweet chocolate pieces to remaining 2/3
of batter and drop by spoonfuls over graham
crackers and spread to cover.
Bake: 375° F for 20 to 25 minutes. Cut into bars or
squares when cool.
Makes about 3 dozen bars
File #R096 D 2 C 9
Sift together: 1¾ cups sifted flour
1 teaspoon salt
¼ teaspoon baking soda
Blend together: ¾ cup shortening
(in a separate bowl) 1 cup sugar, cream well.
Add: 2 eggs and beat well.
Combine: 1/3 cup milk
1 teaspoon vanilla
add this alternately with dry ingredients to the creamed mixture
Place: one-third of the batter in another bowl. Add one
Square (1oz.) melted chocolate and ¾ cup chopped
Walnuts. Spread in a 13x9x2-inch pan
Arrange: 9 double graham crackers over batter in pan.
Add: ¾ cup semi-sweet chocolate pieces to remaining 2/3
of batter and drop by spoonfuls over graham
crackers and spread to cover.
Bake: 375° F for 20 to 25 minutes. Cut into bars or
squares when cool.
Makes about 3 dozen bars
File #R096 D 2 C 9
Four-Layer Bars
Four Layer Bars
Preparation Time: 10 minutes
Baking Time: 23 minutes
1 pkg. (2-layer size) Yellow cake mix
½ cup (1 stick) butter or margarine, melted
1 egg
2 cups miniature marshmallows
1 cup candy-coated milk chocolate candies (M&M’s)
½ cup chopped cocktail peanuts
1. Mix cake mix, butter and egg until well blended. Spread onto bottom of lightly greased 13x9-inch baking pan.
2. Bake at 375° F for 16 to 20 minutes, or until toothpick inserted in center comes out clean.
3. Sprinkle marshmallows, candies and peanuts over crust. Bake an additional 2 to 3 minutes or until marshmallows begin to puff.
4. Cool completely. Cut into bars, using a knife sprayed with no-stick
Cooking spray. Makes 32 bars.
NOTE: You may substitute chocolate cake mix for yellow cake mix.
File #R079 D 2 C 9
Preparation Time: 10 minutes
Baking Time: 23 minutes
1 pkg. (2-layer size) Yellow cake mix
½ cup (1 stick) butter or margarine, melted
1 egg
2 cups miniature marshmallows
1 cup candy-coated milk chocolate candies (M&M’s)
½ cup chopped cocktail peanuts
1. Mix cake mix, butter and egg until well blended. Spread onto bottom of lightly greased 13x9-inch baking pan.
2. Bake at 375° F for 16 to 20 minutes, or until toothpick inserted in center comes out clean.
3. Sprinkle marshmallows, candies and peanuts over crust. Bake an additional 2 to 3 minutes or until marshmallows begin to puff.
4. Cool completely. Cut into bars, using a knife sprayed with no-stick
Cooking spray. Makes 32 bars.
NOTE: You may substitute chocolate cake mix for yellow cake mix.
File #R079 D 2 C 9
Cheesecake Cookies
Cheesecake Cookies
1 cup butter or margarine
1 pkg. (4oz.) cream cheese
1 cup sugar
1 egg
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ cup fine graham cracker crumbs
Cheese filling:
Beat together until smooth 4oz. cream cheese, 2 tablespoons sugar, ½ teaspoon grated lemon rind, 1 egg yolk and 1 tablespoon half-and-half, milk or sour cream.
1. Cream butter, cream cheese and sugar until blended. Add egg,
Lemon rind and lemon juice. Mix well.
2. Combine flour and baking powder. Add to first mixture and
blend well. Cover and chill for at least one hour.
3. Shape dough into 1-inch balls. Roll in graham cracker crumbs.
Arrange on ungreased baking sheets.
4. With finger, make an indentation in center of each cookie. Fill
with a level ½ teaspoonful of filling.
5. Bake at 350° F for about 20 minutes. Remove to wire racks to cool.
Store cookies in airtight containers.
Makes about 4½ dozen cookies.
File #R141 D 3 C 9
1 cup butter or margarine
1 pkg. (4oz.) cream cheese
1 cup sugar
1 egg
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ cup fine graham cracker crumbs
Cheese filling:
Beat together until smooth 4oz. cream cheese, 2 tablespoons sugar, ½ teaspoon grated lemon rind, 1 egg yolk and 1 tablespoon half-and-half, milk or sour cream.
1. Cream butter, cream cheese and sugar until blended. Add egg,
Lemon rind and lemon juice. Mix well.
2. Combine flour and baking powder. Add to first mixture and
blend well. Cover and chill for at least one hour.
3. Shape dough into 1-inch balls. Roll in graham cracker crumbs.
Arrange on ungreased baking sheets.
4. With finger, make an indentation in center of each cookie. Fill
with a level ½ teaspoonful of filling.
5. Bake at 350° F for about 20 minutes. Remove to wire racks to cool.
Store cookies in airtight containers.
Makes about 4½ dozen cookies.
File #R141 D 3 C 9
Wednesday, July 15, 2009
Quick Zucchini Bread
ZUCCHINI QUICK BREAD
3 Eggs
1 Cup Oil
1 Teaspoon baking soda
½ Teaspoon baking powder
2 Cups grated zucchini
1 Cup chopped pecans (or walnuts)
2 Cups sugar
3 Cups flour
1 Teaspoon salt
2 Teaspoons cinnamon
3 Teaspoons vanilla
1. Preheat oven to 350° F
2. Grease and lightly flour three loaf pans
3. Cream eggs, sugar and oil. Sift flour, soda, salt, baking powder and cinnamon together and add to mixture.
4. Combine zucchini, vanilla and chopped pecans with mixture until smooth.
5. Bake in loaf pans for about 45 to 60 minutes.
Makes 3 large loaves.
File #R049 D – 1 C - 7
3 Eggs
1 Cup Oil
1 Teaspoon baking soda
½ Teaspoon baking powder
2 Cups grated zucchini
1 Cup chopped pecans (or walnuts)
2 Cups sugar
3 Cups flour
1 Teaspoon salt
2 Teaspoons cinnamon
3 Teaspoons vanilla
1. Preheat oven to 350° F
2. Grease and lightly flour three loaf pans
3. Cream eggs, sugar and oil. Sift flour, soda, salt, baking powder and cinnamon together and add to mixture.
4. Combine zucchini, vanilla and chopped pecans with mixture until smooth.
5. Bake in loaf pans for about 45 to 60 minutes.
Makes 3 large loaves.
File #R049 D – 1 C - 7
Carrot & Zucchini Bread
Carrot & Zucchini Bread
1½ cups all-purpose flour
¾ cup dark brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, beaten slightly
½ cup oil
½ cup grated carrots
1¾ cups grated zucchini
½ cup raisins
1. Preheat oven to 365° F
2. Generously grease and lightly flour an 8” loaf pan, set aside.
3. In a medium bowl, combine the eggs and oil. Mix well.
4. Sift all dry ingredients into a large mixing bowl.
5. Gently stir the egg mixture into the dry ingredients and fold in the
carrots, zucchini and raisins.
6. Pour mixture into prepared pan and bake for about 55 minutes, or
until a tester comes out clean.
7. Remove from oven and place on a wire rack. Cool for about 10 to
15 minutes. Remove bread from pan and place on wire rack until
completely cool.
File #R127 D 3 C 7
1½ cups all-purpose flour
¾ cup dark brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, beaten slightly
½ cup oil
½ cup grated carrots
1¾ cups grated zucchini
½ cup raisins
1. Preheat oven to 365° F
2. Generously grease and lightly flour an 8” loaf pan, set aside.
3. In a medium bowl, combine the eggs and oil. Mix well.
4. Sift all dry ingredients into a large mixing bowl.
5. Gently stir the egg mixture into the dry ingredients and fold in the
carrots, zucchini and raisins.
6. Pour mixture into prepared pan and bake for about 55 minutes, or
until a tester comes out clean.
7. Remove from oven and place on a wire rack. Cool for about 10 to
15 minutes. Remove bread from pan and place on wire rack until
completely cool.
File #R127 D 3 C 7
Melech's Banana Nut Bread
Banana Nut Bread
3 very ripe large bananas
2 eggs
½ cup butter or margarine
1½ tablespoons buttermilk or sour cream
1 teaspoon lemon juice
1 cup sugar
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 cup chopped walnuts or pecans
Preparation:
1. Place bananas, eggs, butter, buttermilk or sour cream, lemon juice
and sugar into a blender container or work bowl of food processor
fitted with the steel blade. Whirl until smooth.
2. Mix together flour, baking powder and baking soda in a large bowl.
3. Pour banana mixture over flour mixture and stir just until flour is
moistened. Stir in the walnuts or pecans.
4. Turn into greased 9½ x 4½-inch bread loaf pan.
5. Bake at 350° F for 55 to 65 minutes or until bread tests done when
A skewer is inserted in the center.
6. Allow to cool for at least 5 minutes in the pan, then turn out onto
a wire rack.
NOTE:
Banana Nut Bread freezes well and can be sliced while frozen if you do not plan to use the entire loaf at one time.
File #R123 D2 C7
3 very ripe large bananas
2 eggs
½ cup butter or margarine
1½ tablespoons buttermilk or sour cream
1 teaspoon lemon juice
1 cup sugar
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 cup chopped walnuts or pecans
Preparation:
1. Place bananas, eggs, butter, buttermilk or sour cream, lemon juice
and sugar into a blender container or work bowl of food processor
fitted with the steel blade. Whirl until smooth.
2. Mix together flour, baking powder and baking soda in a large bowl.
3. Pour banana mixture over flour mixture and stir just until flour is
moistened. Stir in the walnuts or pecans.
4. Turn into greased 9½ x 4½-inch bread loaf pan.
5. Bake at 350° F for 55 to 65 minutes or until bread tests done when
A skewer is inserted in the center.
6. Allow to cool for at least 5 minutes in the pan, then turn out onto
a wire rack.
NOTE:
Banana Nut Bread freezes well and can be sliced while frozen if you do not plan to use the entire loaf at one time.
File #R123 D2 C7
Apple Upside-Down Coffee Cake
APPLE UPSIDE-DOWN COFFEE CAKE
3 medium Golden Delicious Apples
1/3 cup butter or margarine
3/4 cup sugar
2 eggs
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1. Preheat oven to 375° F
2. Generously grease and lightly flour 9-inch tube pan
3. Core and slice one apple.
4. Arrange slices in bottom of pan
5. Pare, core and finely chop remaining apples to measure 1½ cups.
6. Cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and grated lemon rind. Combine flour, baking powder and salt in a separate bowl and then add to creamed mixture alternately with milk. Fold in chopped apples.
7. Spoon batter over apple slices in pan. Bake for 40 to 45 minutes or until wooden pick inserted near center comes out clean.
8. Cool in pan 15 to 20 minutes. Turn onto serving plate. Serve warm or cooled. Makes about 8 servings.
File#R075 D2 C8
3 medium Golden Delicious Apples
1/3 cup butter or margarine
3/4 cup sugar
2 eggs
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1. Preheat oven to 375° F
2. Generously grease and lightly flour 9-inch tube pan
3. Core and slice one apple.
4. Arrange slices in bottom of pan
5. Pare, core and finely chop remaining apples to measure 1½ cups.
6. Cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and grated lemon rind. Combine flour, baking powder and salt in a separate bowl and then add to creamed mixture alternately with milk. Fold in chopped apples.
7. Spoon batter over apple slices in pan. Bake for 40 to 45 minutes or until wooden pick inserted near center comes out clean.
8. Cool in pan 15 to 20 minutes. Turn onto serving plate. Serve warm or cooled. Makes about 8 servings.
File#R075 D2 C8
Chocolate Peanut Butter Bars (No Bake)
Chocolate Peanut Butter Bars (no bake)
2 cups peanut butter (divided)
¾ cup (1½ sticks) butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups (12oz. pkg.) Semi-Sweet chocolate chips
(divided)
1. Grease a 13 x 9-inch baking pan.
2. Beat 1¼ cups peanut butter and butter in a large
mixer bowl. Gradually beat in 1 cup of powdered
sugar.
3. With hands or a wooden spoon, work in remaining
Powdered sugar, graham cracker crumbs and ½ cup of the chocolate chips. Press evenly into the greased baking pan and smooth the top with spatula
4. Melt remaining peanut butter and chocolate chips in
a medium, heavy-duty saucepan over the lowest possible heat, stirring constantly until smooth. Spread over graham cracker crust in pan. Refrigerate for at least one hour or until chocolate is firm. Cut into bars. Store in refrigerator.
(makes 60 bars)
File #R154 D3 C9
2 cups peanut butter (divided)
¾ cup (1½ sticks) butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups (12oz. pkg.) Semi-Sweet chocolate chips
(divided)
1. Grease a 13 x 9-inch baking pan.
2. Beat 1¼ cups peanut butter and butter in a large
mixer bowl. Gradually beat in 1 cup of powdered
sugar.
3. With hands or a wooden spoon, work in remaining
Powdered sugar, graham cracker crumbs and ½ cup of the chocolate chips. Press evenly into the greased baking pan and smooth the top with spatula
4. Melt remaining peanut butter and chocolate chips in
a medium, heavy-duty saucepan over the lowest possible heat, stirring constantly until smooth. Spread over graham cracker crust in pan. Refrigerate for at least one hour or until chocolate is firm. Cut into bars. Store in refrigerator.
(makes 60 bars)
File #R154 D3 C9
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