Veggies | Misc | Meats | Casseroles | Appetizers | Italian | Soups | Desserts | Breakfast
Four Layer Dessert
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• 1 c. flour
• 1/2 c. Pecans or Walnuts
• 1/2 c. Butter or margarine (softened)
• 1 large Container of Cool Whip
• 1 c. powdered sugar
• 1 (8 oz.) package Cream Cheese
• 2 small packages of instant vanilla, chocolate, or lemon pudding
• 2 c. milk
Crust: Blend the butter and flour together and then add pecans. Press into a 9X13 pan and bake for 15 minutes at 375.
Second Layer: Cream together 1c. Cool Whip, powdered sugar, and cream cheese. Put on cooled crust.
Third Layer: Prepare instant pudding according to directions on box and spread on top of second layer. Put remaining Cool Whip on top.
Refrigerate Overnight.
•Healthy Variations – Use fat-free, sugar-free, instant pudding. Use low fat cream cheese (not fat free) and light Cool Whip. And, if you want to eliminate the powdered sugar from the second layer you can.
Mike’s Favorite – (Lemon Lush) Use Lemon pudding instead of Chocolate or Vanilla.
Kolackys
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• 1 pkg dry yeast
• 4 Tbsp sour cream (at room temperature)
• 2 C flour
• 1 egg yolk
• 1/2 lb softened butter
• Confectioner's sugar
• Preserves - apricot, cherry or peach
Very easy! Soften 1 pkg dry yeast in 4 Tbsp of sour cream at room temperature. (Plain
yogurt can be substituted for sour cream.) Add 2 cups of flour, 1 egg yolk, 1/2 lb butter.
Mix well. Divide dough in half. Roll each portion on lightly floured board to 1/8 inch
thickness. Cut into 1 1/2 or 2 inch rounds. Cook on ungreased cookie sheet. Dent
center, top with preserve. Bake at 425 for 10 minutes.
Don't let the cookies get too
brown. After cooling, sprinkle with confectioner's sugar. If dough seems too soft, chill
for 30 to 60 minutes.
Lemon Lush
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• 1 c. flour
• 1/2 c. Pecans or Walnuts
• 1/2 c. Butter or margarine (softened)
• 1 large Container of Cool Whip
• 1 c. powdered sugar
• 1 (8 oz.) package Cream Cheese
• 2 small packages of instant lemon pudding
• 2 c. milk
Crust: Blend the butter and flour together and then add pecans. Press into a 9X13 pan
and bake for 15 minutes at 375.
Second Layer: Cream together 1c. Cool Whip, powdered sugar, and cream cheese. Put
on cooled crust.
Third Layer: Prepare instant pudding according to directions on box and spread on top of
second layer. Put remaining Cool Whip on top.
Refrigerate Overnight.
Healthy Variations - Use fat-free, sugar-free, instant pudding. Use low
fat cream cheese (not fat free) and light Cool Whip. And, if you want to
eliminate the powdered sugar from the second layer you can.
Linda and Jo's Apple Pie
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My daughter Linda makes the most amazing apple pie and she uses a Pillsbury purchased crust. I like to make pie crust - it's really simple when using a food processor. A bonus are the little cookies I make with the extra dough - sometimes I think they like the cookies better than the pie.
Crust
• 2 1/2 cups unbleached flour
• 1 teaspoon salt
• 1 cup cold, unsalted butter cut into pieces
• 1/4 to 1/3 cup ice water
Butter and water should be cold. Put flour and salt in the bowl of your food processor. Pulse for just a couple of seconds to stir dry ingredients. Add butter pieces and process for about 10 seconds or till you have coarse crumbs. Add ice water through the feed tube while the machine is running. Start with 1/4 cup water - do not process the dough for more than 30 seconds. The dough should begin to stick together. Stop your food processor and check the texture. Put dough on board or clean, floured counter. Knead the dough gently until everything is mixed and dough is soft and pliable - think play doh!
Form the dough into a ball, cut in half. Roll one half the dough into a circle on a lightly floured surface large enough to fit into your pie pan. Gently lift the edge of the crust - use a spatula if necessary, fold the circle in half and place in your pie pan. Unfold the crust and press into the pan.
Apple Filling
• 8 cups peeled and sliced granny smith apples. You can substitute any tart, crisp apple.
• 1 cup Sugar
• 5 T flour
• 2 teaspoons cinnamon
• 1 T lemon juice
• 2 T butter
Combine all ingredients except apples and butter in a large bowl. Add apples and toss so that all apple slices are covered. When you put bottom crust in pan, put some aluminum foil over crust, put pennies in pan and bake just the single bottom crust for about 10 minutes so it doesn't get soggy. Place filling in bottom crust in pan and cut up 2 T butter over apple filling. Place the other top crust on top of the filling. Flute edges sealing the top and bottom crusts together. Use a knife or fork to make air holes. Bake at 400 degrees for 45 - 50 minutes.
Million Dollar Fudge
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• 4 Cups sugar
• 1 stick butter
• 1 - 14 1 /2 ounce can of evaporated milk
• 12 ounces of chocolate chips
• 1 jar of Marshmallow cream
• 2 cups chopped pecans or walnuts
Combine first three items in large saucepan and stir well. Bring to a rolling boil, stirring
constant, and then boil nine minutes stirring from time to time.
Remove from heat and
stir in remaining ingredients. Mix well, spread in prepared pans (use two 8" square
greased pans). Let cool before cutting in small squares.
Mom's No Bake Milnot Cheesecake
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• 1 (3 oz) lemon jello
• 1 cup boiling water
• 8 ounce package softened cream cheese, it's ok to use reduced fat
• 1/2 cup sugar or sugar substitute
• 2 Teaspoons vanilla
• 1 (13 ounce) can Milnot chilled and whipped. It helps to chill beaters and bowl
• 1 1/2 cups graham cracker crumbs (you can substitute purchased crust)
• 1/3 cup butter, melted
Dissolve jello in boiling water, chill until slightly thickened. Cream together cream cheese, sugar and vanilla. Add jello and blend well. Fold in stiffly whipped Milnot. Mix graham cracker crumbs and butter. Press into a 9x13 pan. Spread filling over crust. Chill several hours or overnight. Cut into squares. Serves 12-16.
Mom's No Bake Milnot Cheesecake
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• 1 (3 oz) lemon jello
• 1 cup boiling water
• 8 ounce package softened cream cheese, it's ok to use reduced fat
• 1/2 cup sugar or sugar substitute
• 2 Teaspoons vanilla
• 1 (13 ounce) can Milnot chilled and whipped. It helps to chill beaters and bowl
• 1 1/2 cups graham cracker crumbs (you can substitute purchased crust)
• 1/3 cup butter, melted
Dissolve jello in boiling water, chill until slightly thickened. Cream together cream cheese, sugar and vanilla. Add jello and blend well. Fold in stiffly whipped Milnot. Mix graham cracker crumbs and butter. Press into a 9x13 pan. Spread filling over crust. Chill several hours or overnight. Cut into squares. Serves 12-16.
Mom's Oatmeal Cookies
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• 1 c. (2 sticks butter), softened
• 1 c. firmly packed DARK brown sugar
• 1 c. granulated sugar
• 3 eggs
• 1 t. vanilla
• 2 1/2 c. all-purpose flour
• 2 t. baking soda
• 1 t. cinnamon
• 1 teaspoon salt
• 2 cups Quaker Oats (quick or old fashioned, uncooked)
• 1 c raisins
• chopped walnuts (optional)
Heat oven to 350. Beat together butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla and beat well. Combine flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls or scoop (approximately 1 1/2 oz each) onto ungreased cookie sheet. Place 3" a part, press down gently with your thumb in the center of each cookie. Bake 6 minutes, turn tray and bake another 4-5 minutes until golden brown. Cool 1 minute on cookie sheet then, place on wire rack to finish cooling.
• Healthy Variations - Use whole wheat baking flour.
Sugar Free Apple Pie
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Filling:
• 6-8 large apples, Granny Smith preferred. Peeled and cored or 2 cans of Comstock unsweetened Apples for pies
• 6 oz. Sugar Free frozen apple juice
• 2 T. cornstarch diluted in 2 T. cold water
• 2 1/2 t. cinnamon
Place apples, juice, and cinnamon in large saucepan. Cook over medium heat for about 5 minutes, stirring occasionally. Add cornstarch mixture and continue to cook until liquid begins to thicken. Remove from heat, cool slightly, and place in pie shell.
Crust:
• 2 c. flour
• 1/2 t. salt
• 3/4 c. margarine or butter, cut into tablespoons
• 4 T water
• 1 egg yolk
• 1 T. lemon juice
• Sugarless apple pie filling
Preheat oven to 350 degrees. Combine first three ingredients in bowl of food processor and process for 15 seconds, until coarse meal forms. In a small bowl combine water, egg yolk, and lemon juice. Add to processor, form into a ball and divide in two. Roll each between two sheets of wax paper, bottom crust should be 1 inch bigger than inverted 9-inch pie pan. Place bottom crust in pan. Fill with apple mixture. Place top crust over filling, fold edges under bottom crust and flute edge. Bake for 60-70 minutes until crust is golden brown. Serves 8 people.
Sugar Free Pumpkin Pie
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• Unbaked pie crust
• 1 envelope unflavored gelatin
• 2 T. cornstarch
• 1 t. ground cinnamon
• 1/2 t. ground nutmeg
• 1/4 t. ground ginger
• 1/8 t. salt
• 1 (16 oz.) can of pumpkin
• 1 (12 oz.) can of evaporated skim milk
• 2 beaten eggs
• 16 packets of Equal or 5 t.
Bake 1 pie crust.
In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg, ginger and salt. Stir in pumpkin and evaporated skim milk. Let stand for 5 minutes to soften gelatin. Cook and stir over medium heat till mixture bubbles; cook and stir for 2 minutes more. Remove from heat.
Beat 2 eggs in large bowl. Gradually, stir 1 c. hot mixture into eggs; return all eggs mixture to the saucepan. Cook and stir over low heat for 2 minutes. Do not boil. Remove from heat. Stir in Equal. Pour into baked pie crust. Cover and chill for 6 hours or overnight.
Sugar Free Strawberry Cream Pie
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* 1 pint Strawberries (hull-set aside)
* 1 pk. Sugar free instant pudding and pie filling – Vanilla or White Chocolate
* 1 c. reduced fat sour cream
* 1/4 c. skim milk
* 3 1/2 c. Cool Whip Lite (use 2 c. for filling & 1 1/2 c. for topping)
* 1 purchased graham cracker pie crust (you can also substitute prepared shortbread or chocolate graham cracker crust)
Combine pie filling mix, sour cream, milk, and 2 c. whipped topping. Beat with whisk until blended about one minute. Spoon 1/2 the filling into the crust. Arrange berries stem down into filling and push down. Top with the remaining filling. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries, if desired.
• Healthy Variation – Use reduced fat pie crust
Sugar Free Yogurt Pie
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• 1 purchased graham cracker pie crust. You can also make your own. For this use the recipe on the graham cracker box – bake and cool as directed.
• 2 (8 oz.) Dannon raspberry sugar free yogurt
• 1/2 c. crushed raspberries (you can use fresh or frozen)
• 1 (8oz.) Cool Whip Lite (thawed)
Blend ingredients together and spoon into crust. Freeze for 4 hours. Remove from freezer and place in refrigerator for 30 minutes prior to serving (or longer for softer texture).
•Healthy Version – use a purchased reduced fat graham cracker crust.
Ultimate Turtle Cheesecake
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• 2 c. Oreo Chocolate Cookie Crumbs
• 6 T. butter or margarine, melted
• 1 bag (14 oz.) Kraft Caramels
• 1/2 c. milk
• 1/2 c. Planter’s Pecan Pieces
• 3 Pkg. (8 oz. each) Philadelphia Cream Cheese Softened
• 3/4 c. sugar
• 3 eggs
• 1 T. vanilla
• 2 squares Baker’s Semi-Sweet Baking Chocolate
Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan. Place caramels and milk in small microwaveable bowl. Microwave on HIGH for 3 minutes or until caramels are melted, stirring after each minute. Pour 1⁄2 of the caramel mixture into crust. Refrigerate 10 minutes. Set remaining caramel mixture aside for later use.
Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
Bake at 325 for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set if using a silver springform pan. (Bake at 300 for 1 hour 5 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
Top with remaining caramel mixture and pecans just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.
•Healthy Variations – Use reduced fat cream cheese and egg beaters.
Vanishing Oatmeal Raisin Cookies
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• 1 c. (2 sticks butter), softened
• 1 c. firmly packed brown sugar
• 1/2 c. granulated sugar
• 2 eggs
• 1 t. vanilla
• 1 1/2 c. all-purpose flour
• 1 t. baking soda
• 1 t. cinnamon
• 1/2 teaspoon salt (optional)
• 3 cups Quaker Oats (quick or old fashioned, uncooked)
Heat oven to 350. Beat together butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla and beat well. Combine flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet then, place on wire rack to finish cooling.
•Healthy Variations – Use whole wheat baking flour.
Whip Cream Chocolate Wafer Cake
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2 cups heavy cream, whipped
1 (9 ounce) package of Nabisco Famous Chocolate Wafers (These are usually in the ice cream cone aisle – not the cookie aisle).
Whip cream as directed. Spread 1/2 Tablespoon whipped cream on each wafer. Begin stacking wafers together and stand on edge on serving platter to make a 14 inch log. Frost with remaining whipped cream. Garnish with chocolate curls or crushed chocolate cookie crumbs. Chill 4 to 6 hours. For our family group, we often put 2 or 3 logs next to each other and frost the whole thing. It’s a Christmas tradition.
You can use purchased whipped topping like Cool Whip for this. The only problem is the cookies don’t get as soft. I did see a suggestion that you lightly brush milk over each cookie prior to using whipped topping. It makes them softer
