CRUST:
1 C Butter
1/2 C Powdered Sugar
2 C Flour
FILLING:
4 Eggs
2 C Sugar
1/4 C FLour
1/4 C Lemon juice
Directions:
Mix together the butter and the powdered sugar. Add in the flour and press dough into a 9x13 pan. Bake @ 350 F for 17 minutes. While crust is baking, beat the eggs. Add the remaining filling ingredients to the eggs. When crust is finished baking, pour egg mixture over the top while hot. Bake for another 26 minutes.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Sunday, July 20, 2008
Lion House Poppyseed Cake
1 pkg Yellow cake mix
1 pkg French Vanilla pudding (3 3/4 oz)
4 eggs
1/2 C Butter (melted)
1 C Thick Sour Cream
1/2 C Water
1 t Rum flavoring
1/4 C Poppy seeds
Directions:
Combine cake, pudding, eggs, sour cream, water, rum flavoring, butter, & poppy seeds in a large bowl. Beat with electric mixer for 5 minutes on low speed. Pour into greased and floured cake pans and bake @ 350 F for 45 minutes.
1 pkg French Vanilla pudding (3 3/4 oz)
4 eggs
1/2 C Butter (melted)
1 C Thick Sour Cream
1/2 C Water
1 t Rum flavoring
1/4 C Poppy seeds
Directions:
Combine cake, pudding, eggs, sour cream, water, rum flavoring, butter, & poppy seeds in a large bowl. Beat with electric mixer for 5 minutes on low speed. Pour into greased and floured cake pans and bake @ 350 F for 45 minutes.
Muddy Buddies
1 t Vanilla
1 1/2 C Powdered Sugar
1/2 C Peanut Butter
1 pkg (6 oz) semisweet chocolate chips
1/4 C Margarine or butter
9 C Chex Cereal
Directions:
Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in 1-quart microwavable bowl, uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. 9 cups snack.
1 1/2 C Powdered Sugar
1/2 C Peanut Butter
1 pkg (6 oz) semisweet chocolate chips
1/4 C Margarine or butter
9 C Chex Cereal
Directions:
Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in 1-quart microwavable bowl, uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. 9 cups snack.
Ice Cream Roll-up Cake
4 Eggs, separated
3/4 C Sugar, divided
1/2 C Flour
1/3 C Water
1 t Vanilla
1/3 C Cocoa
1/2 t Baking soda
1/4 t Salt
1 T Sugar
1 qt ice cream, softened
Directions:
Beat egg yolks for 3 minutes, add ½ c sugar and beat 2 minutes more. In a separate bowl, combine flour, cocoa, ¼ c sugar, baking soda, and salt. Add the dry ingredients alternately with water to the egg mixture. Stir in vanilla. In another bowl, beat egg whites until soft peaks form; add 1 T of sugar and beat until stiff. Fold mixture into the batter. Cover bottom and sides of a jelly roll pan with wax paper. Grease wax paper completely with Crisco. Spread batter into pan and bake at 375 F for 15 minutes or until top springs back. Sprinkle powdered sugar on a towel the size of jelly roll pan. While the cake is hot, turn onto towel, and peel off wax paper and roll gently with towel and cool. Unroll, spread a layer of ice cream, then roll again. Wrap in heavy duty foil and freeze 3 hours.
3/4 C Sugar, divided
1/2 C Flour
1/3 C Water
1 t Vanilla
1/3 C Cocoa
1/2 t Baking soda
1/4 t Salt
1 T Sugar
1 qt ice cream, softened
Directions:
Beat egg yolks for 3 minutes, add ½ c sugar and beat 2 minutes more. In a separate bowl, combine flour, cocoa, ¼ c sugar, baking soda, and salt. Add the dry ingredients alternately with water to the egg mixture. Stir in vanilla. In another bowl, beat egg whites until soft peaks form; add 1 T of sugar and beat until stiff. Fold mixture into the batter. Cover bottom and sides of a jelly roll pan with wax paper. Grease wax paper completely with Crisco. Spread batter into pan and bake at 375 F for 15 minutes or until top springs back. Sprinkle powdered sugar on a towel the size of jelly roll pan. While the cake is hot, turn onto towel, and peel off wax paper and roll gently with towel and cool. Unroll, spread a layer of ice cream, then roll again. Wrap in heavy duty foil and freeze 3 hours.
Hot Fudge Sauce
2 C White Sugar
1 C Brown Sugar
1 C cocoa (Hersey's)
1/2 t Salt
4 T Flour
1/4 C Butter
1 1/2 C Water
1/2 t Vanilla (added later)
Directions:
In a saucepan, mix dry ingredients. Add butter and water. Bring to a boil, and continue boiling for 10 minutes, or slightly longer. Remove from heat and add vanilla. Serve over ice cream. Serves 12
1 C Brown Sugar
1 C cocoa (Hersey's)
1/2 t Salt
4 T Flour
1/4 C Butter
1 1/2 C Water
1/2 t Vanilla (added later)
Directions:
In a saucepan, mix dry ingredients. Add butter and water. Bring to a boil, and continue boiling for 10 minutes, or slightly longer. Remove from heat and add vanilla. Serve over ice cream. Serves 12
Double Coconut Cake
1 T Flour (to coat pans)
2 1/4 C Flour
2 1/4 t Baking powder
2 Large Eggs
1 (14 oz) can light coconut milk
1/2 t Salt
1 2/3 C Sugar
1/3 C Butter, softened
1 T Vanilla Extract
FROSTING:
4 Large Egg Whites
1/2 t Cream of tarter
Dash Salt
1 C Sugar
1/4 C Water
1/4 t Coconut extract
Directions:
Preheat oven to 350 F. Grease/flour pans. Combine flour, baking powder, salt; Stir with a whisk. Place sugar and butter in a large bowl; beat until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla. Pour batter into pans, tap sharply to remove bubbles. Bake for 30 min. Place on plate and frost. Sprinkle with coconut. Store in refrigerator.
2 1/4 C Flour
2 1/4 t Baking powder
2 Large Eggs
1 (14 oz) can light coconut milk
1/2 t Salt
1 2/3 C Sugar
1/3 C Butter, softened
1 T Vanilla Extract
FROSTING:
4 Large Egg Whites
1/2 t Cream of tarter
Dash Salt
1 C Sugar
1/4 C Water
1/4 t Coconut extract
Directions:
Preheat oven to 350 F. Grease/flour pans. Combine flour, baking powder, salt; Stir with a whisk. Place sugar and butter in a large bowl; beat until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla. Pour batter into pans, tap sharply to remove bubbles. Bake for 30 min. Place on plate and frost. Sprinkle with coconut. Store in refrigerator.
Peanut Butter Pie
8 oz Cream Cheese
1 C Powdered sugar
5 T + 1 t Creamy Peanut Butter
8 T 2% Milk
12 T Whip Cream
1 Chocolate pie shell
12 T Hot Fudge
Directions:
Whip cheese until soft & fluffy for about 10 minutes on high speed. Scrape bowl sides every 2-3 minutes. Beat in sugar & peanut butter. Slowly add milk. Blend thoroughly. Whip topping with an additional 1/4 C powdered sugar and fold into mixture. Pour into pie shell & place in freezer. Remove from freezer 45 minutes before serving to thaw a little bit. Drizzle hot fudge topping on top when serving.
1 C Powdered sugar
5 T + 1 t Creamy Peanut Butter
8 T 2% Milk
12 T Whip Cream
1 Chocolate pie shell
12 T Hot Fudge
Directions:
Whip cheese until soft & fluffy for about 10 minutes on high speed. Scrape bowl sides every 2-3 minutes. Beat in sugar & peanut butter. Slowly add milk. Blend thoroughly. Whip topping with an additional 1/4 C powdered sugar and fold into mixture. Pour into pie shell & place in freezer. Remove from freezer 45 minutes before serving to thaw a little bit. Drizzle hot fudge topping on top when serving.
Strawberry Shortcake
2 C Flour
2 T Sugar
3 t Baking Powder
3-4 Sugared, sliced strawberries
1/2 t Salt
1/2 C Butter or margarine
1 Beaten Egg
2/3 C light cream
Directions:
Sift together dry ingredients; cut in butter until mixture resembles coarse crumbs. Combine egg and cream; add all at once, stirring just enough to moisten. Form dough into balls. Bake on greased cookie sheet at 450 F for 15-18 minutes. Split into 2 layers. Butter bottom layer. Spoon berries and whipping cream between layers and over top.
2 T Sugar
3 t Baking Powder
3-4 Sugared, sliced strawberries
1/2 t Salt
1/2 C Butter or margarine
1 Beaten Egg
2/3 C light cream
Directions:
Sift together dry ingredients; cut in butter until mixture resembles coarse crumbs. Combine egg and cream; add all at once, stirring just enough to moisten. Form dough into balls. Bake on greased cookie sheet at 450 F for 15-18 minutes. Split into 2 layers. Butter bottom layer. Spoon berries and whipping cream between layers and over top.
Flower Pot Dirt Cake
1/2 C Butter, softened
8 oz pkg Cream Cheese
1/2 - 1 C Powdered sugar
20 oz pkg Oreo Cookies
3 1/2 C Milk
2 3.5 oz pkgs instant vanilla pudding
12 oz Frozen Cool Whip
Directions:
In a bowl, combine butter, cream cheese, and powdered sugar. In second bowl, blend together milk and pudding; then fold in whipping cream. Combine together the above 2 mixtures. Line the inside of a flower pot and then layer the mixture and cookie crumbs. Cover with plastic wrap and chill overnight. Garnish with plastic flowers and gummy worms. Serve with trowel.
8 oz pkg Cream Cheese
1/2 - 1 C Powdered sugar
20 oz pkg Oreo Cookies
3 1/2 C Milk
2 3.5 oz pkgs instant vanilla pudding
12 oz Frozen Cool Whip
Directions:
In a bowl, combine butter, cream cheese, and powdered sugar. In second bowl, blend together milk and pudding; then fold in whipping cream. Combine together the above 2 mixtures. Line the inside of a flower pot and then layer the mixture and cookie crumbs. Cover with plastic wrap and chill overnight. Garnish with plastic flowers and gummy worms. Serve with trowel.
Surprise Cupcakes
1 pkg Chocolate cake mix
8 oz pkg cream cheese
1/3 C Sugar
1 Egg
6 oz pkg chocolate chips
dash salt
Directions:
Mix cake according to directions on the box. Fill paper liners in muffin pan 2/3 full. Cream cheese with sugar, egg, and salt until smooth. Stir in chocolate chips. Drop one round teaspoon of cheese mix in each cupcake. Bake as directed on the box. Frost when cool.
8 oz pkg cream cheese
1/3 C Sugar
1 Egg
6 oz pkg chocolate chips
dash salt
Directions:
Mix cake according to directions on the box. Fill paper liners in muffin pan 2/3 full. Cream cheese with sugar, egg, and salt until smooth. Stir in chocolate chips. Drop one round teaspoon of cheese mix in each cupcake. Bake as directed on the box. Frost when cool.
Gone with the Wind
1 Can Evaporated milk
3 oz pkg jello (any flavor)
1 C of liquid (water or juice)
1/2 C Sugar
Crushed Fruit (optional)
1/4 C Lemon juice
1 Box Graham crackers
Directions:
Pour canned milk into a bowl and place in the freezer. While milk is freezing, mix jello, cup of liquid, and sugar on the stove. Heat until jello is dissolved. Add ¼ C lemon juice to jello mixture and place in the refrigerator. When milk has ice crystals formed around the edge of bowl, take it out of the freezer and whip it for 6-8 min. until stiff. When jello mixture has cooled and become textured like syrup, add it to the whipped milk. Add fruit and spread it over crushed graham crackers in a pan. Sprinkle crushed crackers over top. Chill until served.
3 oz pkg jello (any flavor)
1 C of liquid (water or juice)
1/2 C Sugar
Crushed Fruit (optional)
1/4 C Lemon juice
1 Box Graham crackers
Directions:
Pour canned milk into a bowl and place in the freezer. While milk is freezing, mix jello, cup of liquid, and sugar on the stove. Heat until jello is dissolved. Add ¼ C lemon juice to jello mixture and place in the refrigerator. When milk has ice crystals formed around the edge of bowl, take it out of the freezer and whip it for 6-8 min. until stiff. When jello mixture has cooled and become textured like syrup, add it to the whipped milk. Add fruit and spread it over crushed graham crackers in a pan. Sprinkle crushed crackers over top. Chill until served.
Thursday, July 17, 2008
Banana Cream pie
2/3 C Sugar
1/2 t Salt
2 1/2 T starch
1 1/2 t Vanilla
1 T Butter
3 large bananas
1 T FLour
3 C Milk
3 egg yolks (beaten)
1 pt cream
Directions:
Mix sugar, salt, cornstarch, and flour in a saucepan; stir milk in gradually. Cook over medium heat, stirring constantly until it boils for one minutes. Remove from heat slowly stirring yolks into half the mixture; then add the rest of the mixture. Boil again for one minute stirring constantly and remove from heat. Then add butter and vanilla. Cool, stirring occasionally. Slice bananas and line bottom of pie shell, then fill. Top with whipped cream garnished with a ring of banana slices.
1/2 t Salt
2 1/2 T starch
1 1/2 t Vanilla
1 T Butter
3 large bananas
1 T FLour
3 C Milk
3 egg yolks (beaten)
1 pt cream
Directions:
Mix sugar, salt, cornstarch, and flour in a saucepan; stir milk in gradually. Cook over medium heat, stirring constantly until it boils for one minutes. Remove from heat slowly stirring yolks into half the mixture; then add the rest of the mixture. Boil again for one minute stirring constantly and remove from heat. Then add butter and vanilla. Cool, stirring occasionally. Slice bananas and line bottom of pie shell, then fill. Top with whipped cream garnished with a ring of banana slices.
Blueberry pie
1/2 C Granulated Sugar
2 T Flour
1/4 t Ground nutmeg
1/4 t Ground cinnamon
6 C Fresh Blueberries
Directions:
Double the recipe for Chris’ famous pie crust and roll one crust out in a pie dish. Combine sugar, 2 T flour, nutmeg, and cinnamon; mix well. Stir in blueberries. Spoon blueberry mixture into prepared pie crust. Roll out remaining crust and place over the filling. Seal and trim and flute the edges of the crust. Cover the crust with foil. Bake for 35 minutes @ 400 F ; Remove foil from crust and continue baking for another 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust. Cool pie 30 minutes; serve warm with ice cream.
2 T Flour
1/4 t Ground nutmeg
1/4 t Ground cinnamon
6 C Fresh Blueberries
Directions:
Double the recipe for Chris’ famous pie crust and roll one crust out in a pie dish. Combine sugar, 2 T flour, nutmeg, and cinnamon; mix well. Stir in blueberries. Spoon blueberry mixture into prepared pie crust. Roll out remaining crust and place over the filling. Seal and trim and flute the edges of the crust. Cover the crust with foil. Bake for 35 minutes @ 400 F ; Remove foil from crust and continue baking for another 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust. Cool pie 30 minutes; serve warm with ice cream.
Peacheesy Pie
PEACH FILLING:
29 oz can cling peach slices, drained (reserve syrup)
2 T sugar
2 T cornstarch
2 T corn syrup
1-2 t pumpkin pie spice
2 t Vanilla
CHEESECAKE TOPPING:
2 Eggs, slightly beaten
1/3 C Sugar
1 T lemon juice
2 T Peach Syrup
3 oz. pkg cream cheese, softened
1/2 C dairy sour cream
Directions:
Double Chris’ famous pie crust recipe and roll out one crust. Roll out the other crust and set it aside. In medium bowl, combine all filling ingredients. Pour into pie crust. In small saucepan, combine eggs, 1/3 C sugar, lemon juice, and 2 T peach syrup. Cook, stirring constantly until thick. In another bowl, blend cream cheese and sour cream until smooth. Add hot mixture; beat until smooth. Spread topping over peach filling. Use the bottom of a glass or a cookie cutter to cut out shapes in the rolled out crust. Arrange on topping. Bake at 425 F for 7 minutes. Cover edge with foil, then bake at 350 F for 30 to 35 minutes or until crust is deep golden brown.
29 oz can cling peach slices, drained (reserve syrup)
2 T sugar
2 T cornstarch
2 T corn syrup
1-2 t pumpkin pie spice
2 t Vanilla
CHEESECAKE TOPPING:
2 Eggs, slightly beaten
1/3 C Sugar
1 T lemon juice
2 T Peach Syrup
3 oz. pkg cream cheese, softened
1/2 C dairy sour cream
Directions:
Double Chris’ famous pie crust recipe and roll out one crust. Roll out the other crust and set it aside. In medium bowl, combine all filling ingredients. Pour into pie crust. In small saucepan, combine eggs, 1/3 C sugar, lemon juice, and 2 T peach syrup. Cook, stirring constantly until thick. In another bowl, blend cream cheese and sour cream until smooth. Add hot mixture; beat until smooth. Spread topping over peach filling. Use the bottom of a glass or a cookie cutter to cut out shapes in the rolled out crust. Arrange on topping. Bake at 425 F for 7 minutes. Cover edge with foil, then bake at 350 F for 30 to 35 minutes or until crust is deep golden brown.
Chocolate Mint Brownies
1 Box Brownie Mix
CHOCOLATE TOPPING:
1 T Shortening
4 Hershey bars (1.55 oz each)
MINT FROSTING:
1/2 C Butter
1 lb (4 C) Powdered sugar
1/4 t peppermint flavor
2-3 drops green food coloring
Directions:
Make brownies according to directions. Cool completely.
Melt butter in microwave. Whip in powdered sugar; add enough water to reach spreading consistency. Add peppermint flavor and food coloring. Frost brownies and cool in the refrigerator. Melt Hershey bars and shortening over LOW heat on the stove stirring constantly. Spread onto cooled icing. Cut into 2x2 inch squares before chocolate sets up. Cool and wrap with Saran wrap. May be frozen into pan.
CHOCOLATE TOPPING:
1 T Shortening
4 Hershey bars (1.55 oz each)
MINT FROSTING:
1/2 C Butter
1 lb (4 C) Powdered sugar
1/4 t peppermint flavor
2-3 drops green food coloring
Directions:
Make brownies according to directions. Cool completely.
Melt butter in microwave. Whip in powdered sugar; add enough water to reach spreading consistency. Add peppermint flavor and food coloring. Frost brownies and cool in the refrigerator. Melt Hershey bars and shortening over LOW heat on the stove stirring constantly. Spread onto cooled icing. Cut into 2x2 inch squares before chocolate sets up. Cool and wrap with Saran wrap. May be frozen into pan.
Chris Clark's Famous Pie Crust
1 C Flour
1/2 t Salt
1/3 C Shortening
3 T COLD water
Directions:
Combine flour & salt. Cut in the shortening with fingers until it forms pea size balls. Pour the cold water into the mixture in a pinwheel pattern to moisten the dough particles. After pouring the water, immediately begin to lift up the particles in a scooping motion to spread the moisture around. Do not mash the particles together. Pat the moistened particles into one solid dough ball, and then flour the counter and roll out the crust. Bake at 400 F for 8-10 min.
1/2 t Salt
1/3 C Shortening
3 T COLD water
Directions:
Combine flour & salt. Cut in the shortening with fingers until it forms pea size balls. Pour the cold water into the mixture in a pinwheel pattern to moisten the dough particles. After pouring the water, immediately begin to lift up the particles in a scooping motion to spread the moisture around. Do not mash the particles together. Pat the moistened particles into one solid dough ball, and then flour the counter and roll out the crust. Bake at 400 F for 8-10 min.
Subscribe to:
Posts (Atom)