Desserts

Apple Nut Muffins

1 c white flour
1 c Whole Wheat
2 tsp baking powder
1 tsp soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 c sugar
2 egg whites
1 1/2 tsps vanilla
5 T apple juice
1 (8 oz) container caramel apple yogurt1 c chopped apples
1 c walnuts

Mix all dry ingredients together…mix well mix liquid ingredients together…then stir just until moistened..fold in apples and nuts.  Bake at 375 for 15 to 20 minutes…in 12 muffin tins with paper baking cups…(fill each tin with ice cream scoop or large spoon)  Makes 1 dozen.

Mary’s Monster Cookies

1/2 c butter
1 tsp vanilla
1/2 c shortening
1 c white sugar
1 c brown sugar
2 large eggs
1 c creamy peanut butter
2 c sifted flour
1 tsp baking soda
2 c oatmeal

Cream softened butter, shortening and sugars until fluffy…add peanut butter, blend well…stir in eggs…then beat again.  Add vanilla and stir well.

Next, mix flour, and oatmeal together.  Add baking soda, add a pinch of salt.

(Batter will be stiff)

Add your monster’s favorite additions:

1 c chocolate chips (semi sweet)
1 c milk chocolate chips
1 broken hershey bar
1 c white chocolate chips or Reese’s peanut butter chips
nuts…(optional)

Preheat oven to 350 degrees
Roll in Ball and Place on ungreased cookie sheet
Bake for 10 to 12 minutes…will be chewy

I bake for 11 minutes and let set on cookie sheet for a little while…

 

Easy Key Lime Pie

1 can (14 oz) sweetened condensed Milk
1/2 c lime Juice (Key or Regular)
1 container frozen whipped topping ( 8 oz) thawed
1 package ready to use graham cracker pie crust (6 oz)
Grated lime peel, if desired…for garnish

Optional (Mary would use 1 8 oz package light cream cheese softened)   fold in the s c milk and lime juice…til smooth, then add cool whip)

Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened.  Fold in whipped topping.

Spoon lime mixture into pie crust.  cover and refrigerate about 1 hour or until set.  cover and refrigerate any remaining pie.  Garnish with grated lime peel.

Frosted Banana Bars

1/2 c butter or margarine, softened
1 1/2 c sugar
2 eggs
1 c sour cream (lite sour cream)
1 tsp vanilla extract
2 c all purpose flour
1 T baking soda
1/4 tsp salt
2 med ripe bananas, mashed about 1 cup

Frosting
1 pkg cream cheese
1/2 c butter or margarine
2 tsps vanilla extract
3 3/4 to 4 c powdered sugar

In a mixing bowl, cream butter and sugar, add eggs, sour cream and vanilla.  Combine Flour, baking soda and salt.  Gradually add to creamed mixture.  Stir in bananas.  Spread into a greased 15 x 10 x 1 in baking pan.  Bake at 350 degrees for 20to 25 minutes or until a toothpick inserted near center comes out clean.  Cool.  for Frosting, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners sugar to achieve the right consistency…frost bars.  Store in refrigerator.  Yield:  3 to 4 dozen.

Amish Friendship Bread

Have starter

Do not use any type of metal spoon or bowl for mixing
Do not refrigerate
It is normal for the batter to rise and ferment
If air gets in the bag, let it out

Day 1:  This is the date written on the bag.  Do nothing
Day 2:  Mash the bag
Day 3:  Mash the bag
Day 4:  Mash the bag
Day 5:  Mash the bag
Day 6:  Add to the bag 1 cup four, 1 cup sugar, & 1 cup milk.  Mash the bag
Day 7:  mash the bag
Day 8:  Mash the bag
Day 9:  Mash the bag
Day 10: Follow directions

1.  Pour the entire contents of the bag into a non-metal bowl. Add 1 1/2 cups flour, 1 1/2 cups sugar and 1 1/2 cups milk.
2.  Measuare out 4 separate batters of 1 cup each into 4 one gallon zip lock bags

Keep a starter for yourself and give 3 friends a bag
Mark the day’s date as Day 1 on each bag
Note:  If you keep a starter, you will e baking every 10 days

Baking instructions:  (after dividing batter into 4 bags)

1.  Preheat oven to 325 degrees
2.  To the batter remaining in the bowl add:
3 eggs                     1 cup oil
1/2 cup milk               1 cup sugar
2 tsp cinnamon         1/2 tsp vanilla
1 1/2 tsp baking powder   1/2 tsp baking soda
1/2 tsp salt           1 cup flour
1 large box of instant vanilla pudding
3.  Grease 2 large loaf pans.  Mix an addition 1/2 cup sugar & 1 1/2 tsp cinnamon
Dust the greased pans with half of the sugar mixture.  Pour the batter evenly.  Into the 2 pans.  Sprinkle the remaining the sugar mixture over the top.
Bake for 1 hour.  Cool until bread loosens evenly from the sides of the pans.

Strawberry Sigh

Crust:1 c pecans, finely chopped
1 c flour
1/2 c butter, melted
First Layer:
1 pkg cream cheese (8 oz) softened
1 c powdered sugar
2 c Cool Whip thawed
Second Layer:
1 pkg (3 oz) strawberry Jello mix
1 1/2 c boiling water
2 c frozen strawberries (chopped or sliced)
Topping:
2 c whipping cream
2 T sugar
1 tsp vanilla (optional…can us cool whip)

Preheat oven to 350.  Spray a 9 x 13 pan with cooking spray.  Set aside.
Crust:  combine flour, pecans and butter…until well mixed.  Press firmly into 9 x 13 pan.  Bake 350 degrees for 10 minutes.
First Layer:  Beat cream cheese and sugar…stir in cool whip.  Spread over cooled crust.
Second Layer:  Whisk strawberry and boiling water together until dissolved…stir in strawberries…let thicken slightly in fridge…and then pour over cream cheese layer.
Topping:  Top with whipped cream mixture or cool whip.
Cover and Chill for at least 4 hours

Cidered-Up Pound Cake

1 c butter, softened
1/2 c shortening
3 1/4 c sugar
6 large eggs
3 1/4 c flour
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp Allspice
1 c Apple Cider
1 tsp vanilla
Caramel glaze

Beat butter and shortening at medium speed about 2 minutes until soft and creamy.  Gradually add sugar, beating at medium speed 5 to 7 minutes.  Add Eggs, one at a time, beating just until yellow disappears.  Combine flour and next 5 ingredients…add to butter mixtures alternately with apple cider.  Beginning and ending with flour mixture.  Mix at low speed just until blended after each addition.  Sitr in vanilla…pour batter into greased and floured 1o inch tube pan.  Bake at 325 degrees for 1 hour and 3 minutes…cool on wire rack to to 15 minutes.  Invert onto cake plate and remove from pan.  Drizzle with caramel glaze.

Caramel Glaze:

1/2 c sugar
3/4 c butter
1/4 c buttermilk
1 1/2 T lite corn syrup
1/4 tsp baking soda
1/4 tsp vanilla

Combine all ingredients in small saucepan.  Bring to boil:  reduce heat to medium and cook 10 minutes, stirring often.  Drizzle over cake

Easy Oatmeal Caramel Bars

1 (18 oz) roll Pillsbury Refrigerated Chocolate Chip Cookies
1 c quick-cooking rolled oats
dash salt, if desired
2/3 c caramel ice cream topping
5 T Gold Medal All-Purpose Flour
1 tsp vanilla
3/4 c chopped walnuts
1 (6 oz) pkg (1 cup) semisweet chocolate chips
Heat oven to 350 degrees.  Break up cookie dough into large bowl.  Add oats and salt; mix well.  Reserve 1/2 c dough mixture for topping.  Press remaining dough mixture evenly in bottom of ungreased 9-inch square pan to form crust.  Bake for 10 to 12 minutes or until dough puffs and appears dry.  Meanwhile, in small bowl, combine caramel topping, flour and vanilla; blend well.  Remove partially baked crust from oven.  Sprinkle walnuts and chocolate chips evenly over crust.  Drizzle evenly with caramel mixture.  Crumble reserved 1/2 cup dough mixture over caramel.  Return to oven; bake an additional 20 to 25 minutes or until golden brown.  Cool 10 minutes.  Run knife around sides of pan to loosen.  Cool 1 1/2 hours or until completely cooled.  Cut into bars.