Peanut Butter Pudding Cake
1 cup roasted peanuts, chopped & divided
1 cup all-purpose flour
1/2 cup butter, softened
1/3 cup creamy peanut butter
8 ounces cream cheese
1 cup confectioners sugar
1 (4.5 ounce) container frozen whipped topping
1 (3 ounce) box instant vanilla pudding
1 (3 ounce) box instant chocolate pudding
2 3/4 cups milk
1 (9 ounce) container frozen whipped topping
1 ounce chocolate, grated
Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8 x 12 inch baking dish. Bake for 20 minutes at 350 degrees F. Cool thoroughly.
Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 4 1/2 ounces frozen whipped topping. Spread over cooled layer 1.
Layer 3: Mix puddings with milk until thickened. Spread over layer 2.
Layer 4: Top with 9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts. Chill 2 to 3 hours.
Makes 12 servings.
Without accepting the fact that everything changes, we cannot find perfect composure. But unfortunately, although it is true, it is difficult for us to accept it. Because we cannot accept the truth of transience, we suffer. — Shunryu Suzuki
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Soft Oatmeal Cookies
1 cup raisins
1 cup water
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 banana (optional)
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 cups oats
1/2 cup nuts (optional)
1/2 cup coconut (optional)
2 tablespoons wheat germ (optional)
5 to 6 dates (optional
Simmer raisins and water over low heat until plump (20 to 30 minutes). Add 5 or 6 chopped dates the last 5 minutes, if desired. Drain liquid into cup and add water to measure 1/2 cup.
Cream shortening, sugar, egg and vanilla extract. Stir in hot raisin liquid. Blend in dry ingredients and stir in oats, raisins and optional ingredients. Bake at 400 degrees F on ungreased cookie sheet for 8 to 10 minutes.
Makes 6 to 7 dozen cookies.
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Gumdrop Cookies
2 cups all-purpose flour
2 1/4 cups brown sugar
4 eggs
Pinch of salt
1 teaspoon vanilla extract
18 gumdrops, chopped
Use scissors dipped in hot water to cut gumdrops. Beat eggs slightly. Mix and drop by teaspoon onto a well-greased cookie sheet. Bake at 350 degrees F until done. DO NOT OVERBAKE.
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Almond Joy Chocolate Pie
Posted by bettyboop50 at recipegoldmine.com May 9, 2001
6 to 8 servings
Crust
20 miniature Almond Joy candy bars or 10 large bars
3/4 cups graham cracker crumbs
Filling
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 cup Hersheys cocoa
1/4 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
16 miniature Almond Joy bars or 8 regular,
cut into 1/2-inch pieces (place candy in
freezer 15 minutes for easy cutting)
Sweetened whipped cream or whipped topping
Preheat oven to 325 degrees F. Lightly butter a 9-inch pie plate and set aside.
Place crust ingredients in a food processor and process until mix is thoroughly blended. Press onto bottom and up sides of pie plate. Bake 10 minutes. Remove and allow to cool completely.
In a medium saucepan, stir together sugar, cornstarch, cocoa and salt. Blend in milk and cook over medium heat, stirring constantly with wire whisk until it boils, stirring for 1 minute. (This will be very thick.) Remove from heat and blend in vanilla and candy pieces and stir until melted.
Pour into pie crust and press plastic wrap onto surface. Refrigerate until set. Top with whipped cream when ready to serve.
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Molasses Crinkles
3/4 cup shortening
1 cup brown sugar
1 egg
4 tablespoons molasses
2 1/4 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
Preheat oven to 375 degrees F. Combine ingredients in order given. Shape into balls the size of walnuts and dip tops in sugar. Bake 12 to 15 minutes.
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Carrot Cookies
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs, well beaten
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups old-fashioned or quick-cooking rolled oats, uncooked
1 cup raisins
1 cup coarsely shredded carrots
1 cup chopped nuts
In a large mixing bowl with an electric mixer, beat butter, brown sugar and granulated sugar until well mixed. Add eggs; mix well. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg; add to butter mixture and mix well. Stir in oats, raisins, carrots and nuts. Drop dough by tablespoonsful onto ungreased baking sheets. Flatten slightly. Bake in a preheated 350 degree F oven 25 to 30 minutes, or until done. Transfer to racks to cool.
I have been driven many times to my knees by the overwhelming conviction that I had nowhere else to go. My own wisdom, and that of all about me seemed insufficient for the day. — William Adams
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Dr. Pepper Cake
1/2 cup Crisco?
1/2 cup butter or margarine
3 tablespoons cocoa
1 cup Dr. Pepper?
2 cups granulated sugar
2 cups all-purpose flour
1 1/2 cups miniature marshmallows
2 eggs, beaten
1/2 cup buttermilk
1/2 teaspoon baking soda
Put the Crisco?, butter or margarine, cocoa and Dr. Pepper? in a pan and bring to a boil.
In a large bowl, mix the sugar, flour and marshmallows; pour the Dr. Pepper? mixture in and beat at high speed until marshmallows melt.
In a bowl, mix the eggs, buttermilk and baking soda; add to batter. Pour into 13 x 9-inch pan. Bake at 350 degrees F for 45 minutes.
Frosting
6 tablespoons Dr. Pepper?
3 tablespoons cocoa
1 cup nuts, chopped
1/2 cup butter or margarine
1 pound confectioners? sugar
1 teaspoon vanilla extract
Bring Dr. Pepper?, butter or margarine and cocoa to boil and pour over confectioners sugar; mix well. Add nuts and vanilla extract. Frost cake.
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Frangelico Cheesecake
The liqueur, Frangelico, is a delicate blend of wild nuts, berries and herbs with a nutty flavor. You can also pour it over ice cream.
32 ounces cream cheese
3 eggs
3/4 cup granulated sugar
1 teaspoon vanilla or almond extract
1/2 cup Frangelico?
Blend all ingredients at low speed of electric mixer. Pour into 9-inch springform pan where a graham cracker crust has been baked in the bottom, then cooled. Preheat oven to 350 degrees F. Bake for 40 to 50 minutes. Chill 2 to 3 hours.
Decorate top with raspberries and boysenberries.
He then learns that in going down into the secrets of his own mind he has descended into the secrets of all minds. — Ralph Waldo Emerson
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Turtle Cheesecake
16 ounces cream cheese
1 cup sour cream
1/2 pint heavy whipping cream
2 2/3 cups granulated sugar
1 teaspoon vanilla extract
4 to 6 eggs
1 package almond brickle bits
24 Pecan Sandies cookies
1/2 cup butter or margarine
1 cup pecans
Caramel Topping
1/2 cup brown sugar
1/4 cup margarine or butter
1/2 teaspoon vanilla extract
1/2 teaspoon maple flavoring
Chocolate
1/2 cup chocolate chips
2 tablespoons butter or margarine
3 to 4 tablespoons water
Blend the cream cheese, sour cream and whipping cream at room temperature until fluffy. Add sugar; beat in. Beat in eggs, one at a time, until mixture is like a thick pudding. Add vanilla extract.
Crush Pecan Sandies into fine crumbs. Blend in 1/2 cup melted margarine. Spread evenly into a spring-form pan (9 to 10-inch). Bake at 350 degrees F for 10 minutes; take a fork and press down gently. Return for 5 minutes; remove from oven and press down firmly again. Pour in cheesecake mixture. Return to 350 degree F oven for 20 minutes; reduce heat to 325 degrees F and bake for 1 hour total (25 minutes). Turn off and leave until just warm. Pour caramel topping over cooled cheesecake.
When set, add a drizzle of chocolate, and trim with pecans. Refrigerate 6 to 8 hours before serving.
I sometimes think that the saving grace of America lies in the fact that the overwhelming majority of Americans are possessed of two great qualities- a sense of humor and a sense of proportion. — Franklin D. Roosevelt
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Oreo Ice Cream Pie
24 Oreos
1/2 cup butter, melted
1/2 gallon ice cream
1 German chocolate bar
1/2 cup butter
2/3 cup granulated sugar
2/3 cup evaporated milk
1/8 teaspoon salt
1 teaspoon vanilla extract
Cool Whip
Nuts, for garnish
Crush Oreos and melted butter in a 13 x 9-inch pan. Soften ice cream and pour into crust. Freeze.
Melt chocolate bar, 1/2 cup butter, sugar, evaporated milk and salt. Bring to a boil, and let boil for 4 minutes. Add vanilla extract. When cool, pour on top of ice cream. Top with Cool Whip. Garnish with nuts.
If you suffer, thank God It is a sure sign that you are alive. — Elbert Hubbard
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