Desserts

[Yvonne Belisle]

Homemade Ice Cream in a Coffee Can

*1- 1# coffee can with lid
*1- 3# coffee can with lid
*1 pint of half and half
*1 egg
*1/2 cup sugar
*1 tsp vanilla, 2 tbls of chocolate syrup or 1/4 cup strawberries

Add all of the above ingredients to the 1# coffee can. Put the lid on the
coffee can and secure with duct tape. Place the 1# coffee can into the 3#
coffee can. Surround with crushed ice and rock salt and place the lid onto
the 3# coffee can. NOW....... have the kids sit on the ground and gently
roll back and forth 3 to 4 feet apart. Roll for 8 to 10 minutes. Check to
see if the ice cream is hard; if it isn't, replace the lid, add more ice and
rock salt. Roll for another 8 minutes. Remove the lid to the 1# can and
serve into 4 good size bowls and let the kids watch the adults eat it! (or 8
small bowls and all can share).

[Margie]

Great and CUTE idea!!

[moonmagick4]

As usual,another GREAT idea from Yvonne Thomas!!!Yeah!!!:) :) :)

[Dagda Moon~Lily]

Yummy! This sounds great! Printing it off to give it a go! :D

[Yvonne Belisle]

Homemade Poptarts

4 cups Flour
1 3/4 cups Vegetable Shortening
2 tablespoons Sugar
1 teaspoon Baking Powder
1 teaspoon Salt
1 Egg
1 teaspoon Vinegar
1/2 cup Cold Water
16 tablespoons Jam -- divided

Cut flour and shortening together with pastry blender or two butter
knives,
until completely blended (mixture will resemble crumbs). Add sugar,
baking
powder, salt, egg, vinegar and cold water. Mix with hands until
mixture
forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Divide
dough into fourths, refrigerating the portions you are not working with
yet.

Take first 1/4 of dough and roll out onto a floured surface. Cut into
rectangles using a sharp knife. It is helpful to make a template the
size
you wish your poptarts to be, from cardboard or heavy plastic, so they
will
be a uniform size. Spread on tbsp. jam on one half of the rectangles,
leaving a half inch or so on the edges without jam. Cover with the
other
half of the rectangles. Crimp edges with a fork. Bake at 350 degrees
F. for
12 - 15 minutes or until the pie dough is evenly browned and cooked
through.
Cool completely and place into zip baggies for storage until you are
ready
to eat them. Repeat with remaining dough and jam until it is all
completed.

Variation: Glaze poptarts with a simple glaze made from powdered sugar,
milk
and vanilla extract. Be sure to let glaze dry hard before placing
poptarts
into storage baggies.

[Yvonne Belisle]

Dreamsicle Fudge

3 cups sugar
1 1/2 sticks butter or margarine
2/3 cup cream
7 oz. marshmallow creme
1 pkg. (12 oz.) vanilla chips
3 tsp. orange flavoring
12 drops yellow food color
9 drops red food color

Mix sugar, cream and butter into heavy pan and boil until it reaches
the
soft ball stage on candy thermometer, about 5 minutes. Add marshmallow
creme and chips. Mix well. Remove 1 cup of mixture and set aside. Add
orange flavoring and food colors to mixture in pot. Stir well and pour
into greased 11 x 13 or 9 inch dish. Stir in white mixture and pour on
top, then swirl with knife. Chill to cool.


Opera Fudge

2 Boxes confectioner's (10X) sugar (2 pounds)
1 8-oz package cream cheese
1/4 pound butter, room temperature
1 teaspoon vanilla

Chocolate coating:
1 6oz package chocolate chips (or the equivalent in bakers chocolate)
1-2 tablespoons shortening

Slowly, with your hands, mix the sugar, cream cheese, butter and
vanilla.
Roll into small balls after thoroughly mixed. Place balls on wax paper
and
put a toothpick in each. Refrigerate until chocolate is ready. In
double
boiler (or microwave), melt chocolate chips and shortening together.
Dip
balls in chocolate mixture and let as much chocolate as possible drip
off.
Place on waxed paper, remove toothpicks and chill in freezer until
firm.
Store in refrigerator.



Sassy Bonbons

1 (12 ounce) pkg. semisweet chocolate chips
1 cup applesauce
1 teaspoon almond extract
5 cups confectioners' sugar
2/3 cup drained, chopped maraschino cherries
1 cup chopped walnuts
1 (3 1/2 ounce) can angel flake coconut
Combine chocolate chips, applesauce, and almond extract in heavy
saucepan.
Stir over low heat until chocolate is melted and blended with
applesauce.
Now, stir in the confectioners' sugar, maraschino cherries, and the
walnuts.
Chill for about an hour or till firm. shape into 1 1/2 inch balls and
roll
in coconut. Makes about 60 balls.

[moonmagick4]

*BUMP*

[Emy]

The recipes are great thank you! But what is a poptart?

[Yvonne Belisle]

It's a breakfast pastry that most american kids think are great.:)

[Yvonne Belisle]

No Bake Fudge Cookies

Recipe By : Real Food for Real People
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Sugar
1/2 cup Milk
1/2 cup Butter or Margarine
3/4 cup Peanut Butter
3 cups Quick-cooking oats
6 tablespoons Cocoa Powder
1 teaspoon Vanilla

Boil first three ingredient for one minute, over medium heat in a large pan
(Dutch oven size). Next, add peanut butter and cocoa and mix well with a
wire whisk. Remove from heat, and stir in vanilla. Add quick oats, until
mixture will just hold it's shape when dropped from a spoon. You may need
to increase the amount of oats by as much as 1/2 cup, depending one your
altitude and humidity. Drop mixture by teaspoonfuls or use cookie scoop to
drop mixture onto cookie sheets which have been lined with waxed paper.
Cool before serving.

[Emy]

aha :)
Thanks Yvonne!

[Yvonne Belisle]

No problem at all they go great in the toaster if you are on your way out the door too. If there are any ingredients like cool whip that you can't get where you are ask me I may have a recipe for them somewhere. I have one for cool whip and one for marshmellows even. :)

[Yvonne Belisle]

************************************************************
RECIPE: GIANT COOKIES
************************************************************

INGREDIENTS:
vegetable shortening
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup brown sugar
1 cup granulated sugar
1/2 cup vegetable shortening
1/2 cup butter or margarine, at room temperature (1 stick)
2 eggs
1/4 cup milk
2 teaspoons vanilla extract
2 1/4 cups oats or old-fashioned oats
1/2 cup chopped pecans
1 6-ounce package semi-sweet chocolate chips (1 cup)
Additional all-purpose flour

DIRECTIONS:
Combine flour, salt and baking soda in the small mixer bowl. Stir
with a spoon and set aside. Combine sugars, shortening and butter
or margarine in the large mixer bowl. Beat on medium speed until
well mixed, stopping the mixer and scraping the bowl several times.
Add the eggs, milk and vanilla. Beat until well mixed, scraping
the bowl several times. Add the flour mixture. Beat on low speed
until well mixed, scraping the bowl several times. Add oats and
chocolate chips and nuts. Mix well. Cover the bowl with foil or
plastic wrap and chill in the refrigerator for at least 1 hour.
When the dough has been chilled, turn on the oven to 375 degrees.
Divide the dough into two parts (keep one part in the refrigerator
until ready to roll it out). Place dough on a lightly-floured
surface. Rub flour on the rolling pin and roll the dough to about
1/4-inch thickness. Dip cutters in flour and cut cookies. Lift
cookies with a pancake turner to baking sheets, placing cookies
1 1/2 inches apart. Bake for 12 to 15 minutes or until lightly
browned. Lift with a pancake turner to a wire rack to cool.
Repeat with the remaining dough.

* can be stored in an airtight container in a cool place.

[Semele]

Pop tarts sound like a fun thing to try. i may have to give that a go when i get some time off. Thanks for all the great recipes!!!

[Yvonne Belisle]

Banana Bread

Ingredients


3/4 cups sugar 2 tbs. margarine
1 egg 3 very ripe mashed bananas
2 cups flour 1 tsp. salt
1 tsp. soda 1 tsp. baking powder


Preparation

Cream sugar & margarine. Add ripe bananas & egg. Sift together flour,
salt, baking powder, & soda. Add to Banana mixture & mix well. Pour
into a greased & floured loaf pan. Bake at 350° for 1 hour.

[Yvonne Belisle]

Here is a great link for pies

http://www.readycrust.com/cgi-bin/cat_all_recipes.cgi

[Yvonne Belisle]

Pineapple Cream Cheese Cake

Ingredients

2 cups sugar 2 cups plain flour
2 tsp. soda 1 can crushed pineapple (large can)
1 cup chopped pecans 2 eggs

Preparation

Combine all ingredients and mix thoroughly. Pour into a 9 X 13 pan that
has been greased and floured. Bake at 300 degrees for 30 minutes or
until it tests done with a toothpick. Allow cake to cool completely and
ice with icing below.

ICING
1 stick margarine, softened
1 (8 oz.) package Philadelphia Cream Cheese, softened
1 (1 lb.) box confectioners sugar
1 cup broken pecans

Cream margarine and cream cheese and add confectioners sugar and mix
well. Spread on cooled cake and cover with broken pecans.

[Niamh]

Yvonne had a lot of energy today! Thanks! I'll get some up once I'm upright!

I also have a good one for stuffed pumpkins, which I will also post around here somewhere...

[Yvonne Belisle]

Canned Apple Pie Filling

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Canning & Preserves Fruit
Pies & Pastry Fillings, Frostings &
Toppings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups sugar
1 cup cornstarch
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
10 cups cold water
3 tablespoons lemon juice

Peel and slice apples to fill 7 qt. jars 3/4 to 7.8 full. Mix all
ingredients except lemon juice with cold water. Cook until thick and bubbly.
Add lemon juice. Pour mixture over apples and seal. Process 30 minutes in a
hot water bath.

[Yvonne Belisle]

BUNUELOS
(Mexican Doughnuts)

3/4 c milk
4 T butter
1 T anise seed, crushed
1 t salt
2 eggs, beaten
3 c flour
1 t baking powder
1/2 c sugar
1 t cinnamon

In small saucepan, heat milk, butter, crushed anise seed, and salt to
boiling; cool to room temperature. Stir in beaten eggs. In mixing bowl,
thoroughly stir together flour and baking powder. Add egg mixture to
dry ingredients; mix well. Turn dough out onto floured board, knead 2 to 3
minutes. Divide and shape dough into 20 balls. Cover, let rest 10 minutes.
Roll out each ball to a 4-inch circle. Fry, one at a time, in deep hot fat
(375 F.) for 4 minutes or until golden brown, turning once. (Keep remaining
circles of dough covered.) Drain doughnuts on paper towels. Combine sugar
and cinnamon in plastic bag. Gently shake warm doughnuts, one at a time, in
sugar mixture. Makes 20 doughnuts.

[Yvonne Belisle]

Sopapillas

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 1/2 cups warm water
2 quarts oil for frying

1 In a large bowl, stir together flour, baking powder, salt and shortening.
Stir in water; mix until dough is smooth. Cover and let stand for 20
minutes.
2 Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch
squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until
golden brown on both sides. Drain on paper towels and serve hot.

[Yvonne Belisle]

HOW TO MAKE YOUR OWN PUMPKIN PUREE:
I figured while they're available or if you've still got
a fresh one around, get out your food processor and try
making your own.

PUMPKIN PUREE
Take a 2-pound pumpkin:

Preheat oven to 425 F. Remove the seeds and strings
from the pumpkin and cut the pumpkin in wedges and
place on an oiled baking sheet. Cover with foil and
bake until thoroughly soft, about 45 min. Peel away
the skin and puree the pumpkin in the food processor
with the steel blade. Measure what you need and freeze
the rest.

[Yvonne Belisle]

------------------------------------------------------------


You'll be amazed at the chameleon-like quality of green
tomatoes in desserts. As the green color disappears, so does
the distinctive tartness. But once it has become light red or
orange throughout, the formerly green tomato enters a limbo
of sorts: Not only has it lost its tang, but it still lacks
the complex flavor of a fully ripened tomato.

With a little creative seasoning, green tomato pie tastes
just like apple pie, and green tomato cake is just a moist
and delicious spice cake with a secret. Green tomatoes have
also been known to show up in jars of homemade preserves.
When you add some sugar the flavor of green tomatoes becomes
quite neutral and when mixed with other fruit, they become a
wonderful way to stretch out that batch of jam or mincemeat.

A great way to use those end of season tomatoes! The recipe
makes 1 - 9 inch pie .

* Green Tomato Pie

1 recipe pastry for a 9 inch double crust pie
3 tablespoons all-purpose flour
1 tablespoon and 1 teaspoon lemon zest
1/4 cup and 2 tablespoons fresh lemon juice
3 tablespoons butter
3/4 teaspoon ground cinnamon
1-1/3 cups white sugar
1/4 teaspoon salt
3 cups sliced green tomatoes

1. Prepare pie plate with bottom layer of crust.

2. Mix together the flour, lemon peel, lemon juice, butter or
margarine, ground cinnamon, sugar, and salt. Stir in the
green tomatoes to coat. Pour into crust. Cover with top crust.
Cut slits in top crust to allow steam to escape.

3. Bake at 450 degrees F (230 degrees C) for 10 minutes then
reduce temperature to 350 degrees and bake another 30 minutes.
Submitted by Matt

Nobody guesses that green tomatoes are in this very tasty
jam. It freezes well, cans easily, and the preparation is
very quick.

* Green Tomato Raspberry Jam

4 cups shredded green tomatoes
4 cups white sugar
1 (6 ounce) package raspberry
flavored gelatin mix

1. Combine tomatoes and sugar in a large saucepan and bring
to a boil over medium heat. Stir and cook about 10 minutes.
Add the gelatin, reduce heat to low, and simmer for 20
minutes.

2. Spoon into hot, sterilized jars and seal; or, pour into
freezer containers and freeze.

This is a moist, spice-type cake...a good way to use some of
those extra green tomatoes before frost hits. The recipe
makes 1 - 9x13 inch cake pan ( 24 servings).

* Green Tomato Cake

1/2 cup butter
2 cups white sugar
2 eggs
2 cups all-purpose flour
1/2 cup raisins
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
4 cups chopped tomatoes
1 tablespoon salt

1. Wash, peel and dice green tomatoes. Sprinkle with 1
tablespoon salt. Let stand 10 minutes. Place in a colander
and rinse with cold water and drain.

2. Preheat oven to 350 degrees. Grease and flour a 9x13 inch
pan.

3. Cream butter and sugar. Add eggs and beat until creamy.

4. Sift together flour, raisins, cinnamon, nutmeg, soda and
salt. Add raisins and nuts to dry mixture; add to creamed
mixture. Dough will be very stiff. Mix well.

5. Add drained tomatoes and mix well. Pour into a prepared
9 x 13 inch pan.

6. Bake at 350 degrees for 40 to 45 minutes, or until
toothpick inserted into cake comes out clean. Sprinkle with
confectioners sugar or frost with your favorite caramel or
cream cheese frosting.

[Margie]

:heartthro Yvonne, you're my hero! :heartthro

[Yvonne Belisle]

Fancy Candied Apples
To make Caramel or candied apples even more fun for kids to make and eat, add facial features. For eyes, use M & M's; for a nose, use candy corn; for a mouth, use mini marshmallows or candy corn for fangs. Add hair using coconut flakes or licorice.

[Yvonne Belisle]

http://www.freerecipe.org/Dessert/Candy/Fudge/


fudge recipies for you to enjoy.

[Reeny]

Yvonne, your recipies are outstanding and inspiring! I look

forward to this form.:) :) :)

[Yvonne Belisle]

I could use more help with recipies I have tried to get a thread for each major type so they are easy to find. Add to them all we can all use them. :)

[Yvonne Belisle]

If you don't have a cake decorating kit and a steady hand to go with it, here's a very easy and attractive way to decorate a cake. Just place a cookie cutter related to your theme on top of an already-iced cake and shake colored sugar inside the shape. Remove the cookie cutter and you're left with a sweet-tasting design.

For instance, to create a Halloween theme on a cake, place a pumpkin-shaped cookie cutter on top of the cake, and shake orange-colored sugar inside it. When you remove the cookie cutter, you'll have a perfectly-shaped pumpkin adorning your cake.

You can find a variety of colored sugar at the grocery near the cake mixes.

[Siren]

Ever try looking in

allrecipes.com

you may like this site....

Blessings,

Siren

[Yvonne Belisle]

Bread Pudding

4 tablespoons butter or margarine
4 cups cubed white bread -- (16 slices)
1 cup half and half
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon pinch of salt
2 whole eggs
1/4 cup raisins

Place butter in an 8 inch square baking dish. Microwave
at high (100%) until melted, 1 to 1 1/2 minutes. Stir in
bread, toss to coat. In a small bowl combine half and half,
sugar, vanilla, nutmeg, cinnamon, salt and eggs. Microwave
at medium high (70%) until heated, 2 1/2 to 3 minutes.
Pour over bread cubes. Mix well. Stir in raisins. Cover
with wax paper. Microwave at medium high (70%) until
center is soft set, 8 to 10 minutes.

[Kaylara]

bump

[Yvonne Belisle]

Homemade Crackerjacks

1/4 c. honey
1/4 c. butter or margarine
1 1/2 qt. popped corn
3/4 c. peanuts

Melt honey and butter or margarine in a small saucepan. Place popped corn
and peanuts in a large bowl and mix together. Add the honey mixture and
stir to completely coat. Spread the mixture in a single layer on a cookie
sheet. Bake at 350 for 10-15 min. or until crisp. Cool and store in
airtight container. Recipe from "Foods for Healthy Kids", book by Dr.
Lendon Smith.

[Yvonne Belisle]

~~ HEAVENLY CAKE ~~

INGREDIENTS:
4 oz. white chocolate, shaved 1 tsp. vanilla
1 tsp. water
1/2 cup chocolate chips
2 sticks butter, softened
1/2 cup pecans, chopped
1/2 tsp. salt
1/2 cup coconut
1 tsp. soda
1 1/2 cups sugar
6 chocolate caramels
1 cup buttermilk
2 T. creme de cacao
2 eggs
2 cups cake flour
chocolate sprinkles
* recipe for chocolate custard (see below)
** recipe Frosting (see below)

DIRECTIONS:
Melt white chocolate in water over low heat. Cream butter and blend in
chocolate. Sift flour with salt and soda. Add flour mixture, sugar and
buttermilk to chocolate/butter mixture. Beat 2 minutes. Beat in eggs one at a
time. Add vanilla. Fold in chocolate chips, pecans and coconut. Bake in 2
well-greased, floured 9-inch cake pans at 350 degrees for 30 minutes. Cook
recipe for Chocolate Custard (recipe follows). Add caramels to custard when
custard becomes thick. Stir until caramels melt. Cool. When cake is cooled,
drizzle creme de cacao on bottom layer. Sandwich with custard. Frost with
frosting. Add chocolate sprinkles on top.

* CHOCOLATE CUSTARD *
1 1/2 T. sugar
1 cup milk, scalded
1/2 T. flour
1/4 tsp. vanilla
1 egg, slightly beaten
1 oz. semi-sweet chocolate, melted and cooled.

Combine sugar and flour. Beat into eggs. Beat chocolate into egg mixture. Add to
scalded milk in double boiler and cook, stirring often until thickened. Add
vanilla and cool completely.

** FROSTING **
1/2 cup powdered sugar
1/2 pint whipping cream
1 tsp. cocoa
few drops of vanilla
Sift together sugar and cocoa. Whip the cream until frothy. Gradually beat in
sugar mixture. Add vanilla.

[Yvonne Belisle]

FRENCH CHOCOLATES

8 squares unsweetened chocolate
4 ounces German sweet chocolate
1 can sweetened condensed milk (15 ounces)
1 cup crushed nuts

Melt chocolates together in saucepan over very low heat,
stirring constantly until smooth. Add condensed milk and mix
until smooth and well blended. Cool a few minutes. Shape
into balls, using about 1 tsp. for each. Roll in nuts. Makes
about 6 dozen.


CHEWY CHOCOLATES

1/2 pound soft caramels
2 tablespoons heavy cream
1 cup pecan halves
4 squares semi-sweet chocolate, melted and cooled

Heat caramels with cream in saucepan over very low heat,
stirring constantly. Cool 10 minutes. Set pecans on lightly
buttered baking sheets in clusters of 3. Spoon caramel
mixture over nuts, leaving outer ends of nuts showing. Let
stand to set, about 30 minutes. Spread melted chocolate over
caramel mixture. Makes 2 dozen.


CHOCOLATE BUTTER

1 stick butter, softened; cut into pieces
1/4 cup semi-sweet chocolate chips, melted

Stir butter and chocolate together by hand. Transfer to
covered container, refrigerate or freeze until ready to use.
Serve with biscuits, pound cake, croissants, muffins or
waffles.


BROWNIE CARAMEL WALNUT PIE

1 9 inch unbaked pastry shell
1/2 cup chopped walnuts
20 caramels, unwrapped
1 14 ounce can sweetened condensed milk
1 egg, beaten
2 tablespoons margarine or butter, melted
1 6 ounce package semi-sweet chocolate chips, melted

Preheat oven to 325 degree. Sprinkle nuts into pie shell. In
small saucepan, over low heat, melt caramels with 2/3 cup
condensed milk. Spoon over walnuts. In bowl, combine egg,
margarine and remaining milk; mix well. Stir in melted
chips. Pour mixture over caramel layer. Bake 35 minutes or
until center is set. Cool. Serve warm or chilled.
Refrigerate leftovers.


CHOCOLATE TURTLE CHEESECAKE

1 7 ounce package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 9 inch chocolate crumb pie crust
2 3 ounce cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 package chocolate instant pudding
1/2 cup fudge topping

Place caramels and milk in a heavy saucepan. Heat over
medium-low heat stirring continually, until smooth, about 5
minutes. Stir in 1/2 cup chopped pecans. Pour into pie
crust. Combine cream cheese, sour cream and milk in a
blender. Process until smooth. Add pudding mix: process for
about 30 seconds longer. Pour pudding mixture over caramel
layer, covering evenly. Chill, loosely covered, until set,
about 15 minutes. Drizzle fudge topping over pudding layer
in a decorative pattern. Sprinkle top of cake with remaining
pecans. Chill, loosely covered until serving time.

[Yvonne Belisle]

Time to start thinking of icecream!


Cooked Ice Cream

Ingredients:
1 quart whole milk
4 eggs separated
2 cups of sugar
1/4 cup plain flour
1 pint sweet cream
Few grains salt (tiny pinch)
1 level TBL. spoon cornstarch for thickening (mix with warm liquid so it
won't ball up, pour in cooking ice cream)

DIRECTIONS:
Scald milk while beating egg yolks in large bowl. Add sugar and beat until
dissolved. Add flour and mix thoroughly. When mixed it will like cake
batter. Stir this into the scalding milk with the cornstarch and cook until
thick. Ad well beaten egg whites after mixture has cooked. Let get
perfectly cold. Add flavoring (2 TBL spoon Pure Vanilla or your favorite
such as black walnut etc) with the sweet cream to ice cream mixture, stir
well until mixed. To change flavors you can add your favorite crushed
fruit, such as peaches, pineapple, 5-1/2 oz Chocolate Syrup. Upon occasions
we had made changes such as: use 3 separated eggs,3 crushed bananas and 1/2
pint whipping cream with 1 can Eagle Brand milk. Add enough whole milk to
make a gallon at least. If you use electric or hand crank freezer do not
overfill. We pour up in cleaned milk cartons and/or bowels and freeze over
night in the freezer. Very good.

This is that time of year to start thinking cool things. Enjoy.

[Flaire-FireStar]

Oooh! :mmm: So many yummy things to eat! :heartthro Many thanks!!

[Yvonne Belisle]

Zip Lock Bag Ice Cream

2 Tbsp. Sugar 1 cup milk or half and half
1/2 tsp. Vanilla 6 Tblsp. rock salt
1 pint sized plastic zip bag 1 gallon-sized plastic zip bag

Fill the gallon zip bag half full of ice. Add rock salt and seal. Pour
sugar, milk/half and half, and vanilla into the pint sized plastic bag and
seal. Place the pint sized bag into the gallon bag and seal. Shake the bag
for 5 - 7 minutes. Open the small zip bag and enjoy!

[Yvonne Belisle]

bump

[PeleRising]

DIVINITY

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water*
2 egg whites
1 teaspoon vanilla extract
2/3 cup broken nuts (optional)

Cook sugar, corn syrup and water in 2 quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 260* on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). Beat egg whites in 1 1/2 quart bowl until stiff peaks form. Continute beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull (mixture may be to stiff for mixer.) Fold in nuts. Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm, at least 12 hours .

* use 1 tablespoon less water on humid days.

[PeleRising]

SNICKERDOODLES

1 1/2 cups sugar
1/2 cup margarine or butter; softened
1 teaspoon vanilla extract
2 eggs
2 3/4 cups flour
2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon sugar
2 teaspoon cinnamon

Heat oven to 400 degrees. In large bowl, combine 1 1/2 cups sugar and margarine until light and fluffy. Blend in vanilla and eggs. Sift together flour, baking powder, and salt then blend into creamed mixture. If dough is too sticky refrigerate 1/2 to 1 hour. Combine remaining sugar and cinnamon. Shape dough into 1 inch balls, roll in cinnamon mixture and bake on ungreased baking sheet 8 -10 minutes until set. Slightly underdone is better then overdone, it will give you a soft tender cookie. It is
important to remove cookies from baking sheet immediately.

In our house... cookies are usually dessert.... these are my favorites...

[PeleRising]

CHERRY CHEWBILEES

1 cup walnut pieces; divided
1 1/4 cup flour
1/2 cup brown sugar; firmly packed
1/2 cup butter flavor crisco
1/2 cup flake coconut
2 8oz packages cream cheese; softened
2/3 cup sugar
2 eggs
2 teaspoon vanilla extract
1 can cherry pie filling

Heat oven to 350*. Greased 13x9x2 inch pan with butter flavor crisco. Set aside. Chop 1/2 cup nuts coarsely for topping. Set aside. Chop remaining 1/2 cup finely. For crust, combine flour and brown sugar. Cut in butter flavor crisco until fine crumbs form. Add 1/2 finely chopped nuts and coconut. Mix well. Remove 1/2 cup. Set aside. Press remaining crumbs in bottom of pan. Bake for 12 to 15 minutes, until edges are lightly browned. For filling, beat cream cheese, sugar, eggs, and vanilla in bowl at medium speed of electric mixer until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes longer. Spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven bale 15 minutes longer. Cool. Refrigerate several hours. Cut into bars, about 2x1 1/2 inches.

[PeleRising]

RASPBERRY PUDDING WITH LEMON SAUCE

1 egg; beaten
1/2 cup sugar
1/2 tablespoon butter
1/2 cup milk
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1 cup raspberries; rinsed and drained
sauce
1 tablespoon butter
2 teaspoon flour
1 cup boiling water
1 cup sugar
juice from half a lemon

Mix together eggs, sugar, softened butter. Sift together flour, salt, tartar and baking soda, altermating with milk add flour mixture to egg mixture. Carefully fold in raspberries. Place in 8 inch square pan in 350* oven bake 25 to 30 minutes or until done, test with wooden toothpick.

SAUCE
Melt butter in sauce pan add flour and whisk together. Add boiling water and let thicken a bit. Add sugar and whisk till thickened. Add vanilla and lemon juice. Throw a few raspberries in (if you have them) for color.

Serve sauce warm over cooled cake ( pudding)

[buttercup]

I came across this yummy dessert last weekend. It's quick, easy and will have you going back for seconds!

Ingredients:

1 tube of Pillsbury Cinnamon Rolls (with icing)
1 cup of cherry pie filling

Separate cinnamon rolls and then quarter them. Place them curved side down into a greased 9 inch cake pan. Pour pie filling over the top and bake for 25-35 minutes at 375 degrees.

Remove from the oven and cool for 3 minutes. Turn dessert over onto a greased plate and then over again onto a serving dish.

It looks as good as it tastes!