Rum Raisin Cheesecake
1 cup old fashioned or quick-cooking oats, uncooked
1/4 cup chopped nuts
3 tablespoons margarine, melted
3 tablespoons packed brown sugar
16 ounces cream cheese, softened
1/3 cup granulated sugar
1/4 cup flour, divided
2 eggs
1/2 cup sour cream
3 tablespoons rum
2 tablespoons margarine
1/3 cup packed brown sugar
1/3 cup raisins
1/4 cup chopped nuts
2 tablespoons old fashioned or quick-cooking oats, uncooked
Combine oats, nuts, margarine and brown sugar; press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 15 minutes.
Combine cream cheese, granulated sugar and 2 tablespoons of the flour, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust.
Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Do not compute the totality of your poultry population until all the manifestations of incubation have been entirely completed. — William Jennings Bryan
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Toffee Crunch Brownies
1 box fudge brownie mix
1 cup Rice Krispies
1/2 cup English toffee bits
Line a 13 x 9-inch baking pan or dish with heavy duty aluminum foil and spray with nonstick cooking oil.
Prepare brownies according to package directions. Spread batter evenly in prepared pan. Sprinkle cereal evenly over batter. Sprinkle toffee bits evenly over cereal. Bake according to package directions. Cool in pan on wire rack. Lift foil to remove brownies from pan to cutting board. Fold back foil and cut brownies.
Makes 24 pieces.
Variation: After 15-20 minutes sprinkle top of brownies evenly with 2/3 cup miniature marshmallows. Bake 5-10 more minutes, until marshmallows puff
All philosophy lies in two words Sustain and Abstain. — Epictetus
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Texas Pecan Nuggets
4 1/2 cups pecans, finely chopped
1 3/4 cups brown sugar, loosely scooped, not packed
1 cup finely grated coconut
1/4 teaspoon salt
2 tablespoons honey
4 large egg whites
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In large bowl, mix pecans, brown sugar, coconut and salt. Add honey, egg whites and vanilla extract; blend by hand or with a rubber spatula just until ingredients hold together.
On a baking sheet lined with parchment baking paper or foil, drop batter by rounded tablespoons 1 inch apart. Bake about 12 minutes or until light golden brown. Do not over-bake. Cool completely on lined cookie sheet.
If cookies stick, peel paper or foil from cookies. To store, layer cookies between fresh parchment paper in airtight container.
NOTE: Bake on a dry day. Humidity makes these cookies very sticky. Makes 4 dozen nuggets.
Never esteem anything as an advantage to you that will make you break your word or lose your self-respect. — Marcus Aelius Aurelius
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Cream Wafers with Creamy Filling
Posted by bettyboop50 at recipegoldmine.com April 26, 2001
These are yummy!
Cream Wafers
1 cup softened sweet butter
1/3 cup whipping cream
2 cups flour
Sugar for coating both sides of cookies
Creamy Filling
1/4 cup butter
3/4 cup confectioners sugar
1 teaspoon vanilla extract
Few drops food coloring, optional
Cream the butter, sugar and vanilla extract until smooth and fluffy. Add a few drops of food coloring, if using, until well blended. If needed add a few drops of water to make a spreading consistency if necessary.
Preheat oven to 375 degrees F.
Beat together the butter, cream and flour until well blended. Cover and chill.
Roll 1/3 of the dough on a lightly floured surface 1/8-inch thick and cut into 1 1/2-inch rounds.
Transfer rounds with a spatula to heavily coated wax paper with sugar. Turn each round so that both sides are covered with sugar. Place on ungreased baking sheet. Prick with fork.
Bake 7 to 9 minutes or just until set but not browned, remove from oven and cool. Sandwich cookies with creamy filling.
Time is an illusion, lunchtime doubly so. — Douglas Noel Adams
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16 oz Can solid-pack pumpkin; 13 oz Can evaporated skim milk;* 1 Egg; 2 Egg whites; 1/2 c Biscuit mix like Bisquick; 2 tb Sugar; 8 pk Sugar substitute;(16 ts-1/3c 2 ts Pumpkin pie spice; 2 ts Vanilla; Heat oven to 350 F. Lightly grease or spray 9 inch pie pan with vegetable pan spray. Place all ingredients in blender, food processor or mixing bowl. Blend 1 minute or beat 2 minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up. 1/8 pie - 114 calories, 1 1/2 starch/bread exchange 18.5 grams carbohydrate, 6.3 grams protein, 1.9 grams fat, 1.4 gm fiber 174.9 mg sodium, 304.2 mg potassium, 37 mg cholesterol Source: Am. Diabetes Assoc. Family Cookbook Vol II, 1987 Shared but not tested by Elizabeth Rodier, Nov 93
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Listen or your tongue will keep you deaf. — American Indian Proverb
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Grasshopper Bars
1 1/2 cups flour
2 cups granulated sugar
3/4 cup plus 2 tablespoons instant cocoa mix
1 1/2 teaspoons salt
1 teaspoon baking powder
1 1/3 cups butter, softened
4 eggs
2 teaspoons vanilla extract
2 tablespoons corn syrup
2 cups coarsely chopped nuts
In large bowl, mix together all base ingredients except nuts. Stir in nuts and pour into a greased 13 x 9-inch pan. Bake at 350 degrees F until center is soft and edges are slightly firm, about 40 to 45 minutes. Do not overbake. Cool.
Mint Frosting
2 cups confectioners sugar
4 tablespoons butter, softened
2 tablespoons milk
Green food coloring
1/2 teaspoon peppermint extract or Cr?me de Menthe
In small bowl, combine all ingredients and spread over cooled base. Place in freezer for 15 to 20 minutes.
Glaze
3 ounces unsweetened chocolate
3 tablespoons butter
In small saucepan or microwave, melt chocolate and butter together and pour evenly over frosting. Refrigerate until hard. Carefully cut into bars and remove from pan.
We think sometimes that poverty is only being hungry, naked and homeless. The poverty of being unwanted, unloved and uncared for is the greatest poverty. We must start in our own homes to remedy this kind of poverty. — Mother Theresa
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Spicy Chocolate Popcorn
8 cups popped popcorn
3/4 cup chocolate-flavor drink mix
1 teaspoon cinnamon
1/8 to 1/4 teaspoon cayenne pepper
Blend drink mix, cinnamon and cayenne pepper. Toss popcorn and drink mix mixture together. This is very HOT!
No one is useless in this world who lightens the burdens of another. — Charles Dickens
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Peach Queens Peach Cobbler
Posted by CookinMom at recipegoldmine.com May 11, 2001
Source: "The Peach Queen"
I first made this when I was attending UGA one summer quarter. A friends father had a peach orchard and the friend brought me a bushel of fresh peaches and this recipe. I made it for my boyfriend who, I found out later, hated peach cobbler… until he tasted my cobbler made with this recipe. The boyfriend is now my husband of ten years and this is still a frequently requested dessert.
1/2 cup (1 stick) butter, melted
2-quart microwave dish
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
4 cups sliced peaches
Vanilla ice cream
Melt 1 stick of butter in a 2 quart microwave dish. In a separate dish, combine 1 cup of self-rising flour and 1 cup of sugar and 1 cup of whole milk. Mix these 3 ingredients
thoroughly. Add to the melted butter.
Add 4 cups of sliced peaches (sweetened to taste) and DO NOT STIR.
Bake at 375 degrees F for 40 minutes or until browning is noted.
This is excellent served while warm. For extra flavor, top with vanilla ice cream. Serves 6.
NOTE: Canned or frozen peaches may be substituted for fresh. If plain flour is used, add 2 teaspoons of baking powder.
The cemetery of the victims of human cruelty in our century is extended to include yet another vast cemetery, that of the unborn. — Pope John Paul II
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Fresh Apricot-Date Cobbler
2 3/4 cup mashed fresh apricots, pitted but
not peeled (20 to 25 small apricots)
1 cup apple juice
1 cup pitted dates
1 teaspoon cinnamon
1/3 cup oatmeal
1/3 cup dates
1/2 teaspoon cinnamon
Spread apricots evenly in the bottom of a 6 x 10-inch baking dish.
Pour apple juice in a blender and add dates. Puree, then add the 1 teaspoon cinnamon. Pour over apricots.
Make topping by grinding oatmeal, dates and the 1/2 teaspoon cinnamon in blender.
No man can be called friendless when he has God and the companionship of good books. — Elizabeth Barrett Browning
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Praline Cheese Cups
1 (4 ounce) container whipped cream cheese
1/4 cup dairy sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
4 cake dessert cups
1/4 cup pecan halves
1/2 cup caramel ice topping
1 tablespoon brandy
Combine cream cheese, sour cream, sugar and vanilla extract. With fork, remove a small amount of the center from each dessert cup. Fill centers of dessert cups with cream cheese mixture. Arrange pecans on top of each. Chill until serving time.
Just before serving, in a saucepan, heat together topping and brandy until warm. Spoon on top of filled dessert cups.
Makes 4 servings.
Politics, as a practice, whatever its professions, has always been the systematic organization of hatreds. — Henry Adams
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