2 cups mayonnaise
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
2 tablespoons crumbled bacon
2 tablespoons grated Parmesan cheese

Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a
layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top
with remaining lettuce.
Whisk together the mayonnaise, brown sugar,
garlic powder and curry powder. Spread evenly over top of salad. Sprinkle
with crumbled bacon and Parmesan cheese. Refrigerate until ready to serve.
Makes 10 servings

Buttermilk Ranch Dressing
Ingredients
• 1 cup low fat yogurt
• ¼ cup mayo (light or low fat is okay)
• 1 – 3 Tbsp buttermilk to thin to the consistency you like
• 1 tsp lemon juice
• ½ tsp garlic powder
• ¼ tsp onion powder
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp cracked black pepper
• 1 Tbsp chopped fresh parsley
• 1 tsp chopped fresh chives
Method
Mix everything together, keep chilled until you are ready to serve it.

Chicken & Noodle Casserole
Recipe courtesy of Campbell's® Kitchen

.Prep Time:15 minInactive Prep Time:--Cook Time:25 minLevel:
--Serves:
4 servings. Ingredients
•1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
•1/2 cup milk
•1 cup frozen mixed vegetables
•2 cups cubed cooked chicken
•2 cups medium egg noodles, cooked and drained
•1/4 cup grated Parmesan cheese
•1/4 teaspoon ground black pepper
•1/2 cup shredded Cheddar cheese
Directions
Heat the oven to 400 degrees F. Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole.

Bake for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the cheese. Let stand until the cheese is melted.

Serving Suggestion: Serve with a steamed vegetable blend: broccoli, cauliflower and carrots, and a Caesar salad. For dessert serve fresh strawberries topped with whipped topping.

For Golden Onion Chicken & Noodle Casserole, substitute 1/2 cup crushed French fried onions for the Cheddar cheese.

For Hearty Chicken Casserole with a Twist, substitute 2 cups cooked corkscrew-shaped pasta for the egg noodles.

Cost per recipe: $5.46

Tip:
Easy casseroles like this one are a simple way to transform leftovers. Cooked chicken, turkey or ham will all work in this recipe.

Buttercream icing

Ingredients
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk

Directions
1.In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

I had cream cheese and cocoa powder to use up, and Terri answered my plea for a brownie recipe using those. Turns out I had only one brick of cream cheese instead of the two I thought I had, but I think it worked out ok anyway. it's certainly the prettiest brownies I've made in a while. (Do cream cheese brownies freeze? Or does the texture go weird?)

Changes I made (mostly to use up odds and ends)
-- cut sugar in the chocoate part by 1/3 cup
-- doubled vanilla (which emptied that bottle)
-- Added additional 1/3 cup nuts (because otherwise I would have had just enough nuts left in that bag to be annoying.
-- added 1 tsp dark cherry extract to cream cheese layer (to get rid of THAT bottle).
-- Increased the temp by 20 degrees for the altitude.

Will definitely make again. I think next time maybe no nuts, though. I love walnuts, but in this case it is guilding the lily.

Terri's Cream Cheese Swirl Brownies
adapted from a bunch of recipes

1/2 c melted or very soft butter
1.5 c sugar
1 t vanilla
1.25 c flour
2/3 c cocoa
1 t baking powder
1 t salt
4 eggs
1/2 c chopped nuts and/or chocolate chips (optional)

Cream Cheese Swirl

16oz cream cheese, softened
1/3 c sugar
1 egg
1 t vanilla

In a large mixing bowl, add melted or VERY softened butter. Stir in the sugar and vanilla. Add in one pile on top, flour, cocoa, salt and baking powder; then crack all 4 eggs. Mix all together well with a wooden spoon. Don't beat!

Grease a 9x13 pan with a bit of butter, and spread all but about 1/2 c of batter in the pan.

In the mixer bowl(electric mixer needed) add in the softened cream cheese, and beat until smooth. Add in vanilla and egg. Beat again until smooth.

Spread the cream cheese topping over the brownie batter, but not all the way to the edges. Drop on the remainder of the brownie batter, and cut through the batters with a knife making a swirl pattern.

Bake at 350F for 30-40 minutes. Don't over bake!

Oatmeal Cinnamon Chips Cookies
Hershey’s

• 1 cup (2 sticks) butter or margarine, softened
• 1 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2-1/2 cups quick-cooking oats
• 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
• 3/4 cup raisins
1. Heat oven to 350°F.

2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.

3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

Cinnamon Rolls

2 pkg yeast
2 cups warm water
Box of white cake mix
4 cups flour

Filling

1 stick butter or margarine (melted)
Sugar to your taste *
Cinnamon to your taste *
Walnuts (optional)

Vanilla Frosting

* I keep a big shaker bottle of sugar/cinnamon mixture in the cupboard for toast, cereal, etc., not sure of the exact ratio.

Dissolve 2 pkgs yeast in 2 cups of warm water in large bowl. Add box of cake mix and 4 cups of flour. Mix well. Let rise to double, about one hour (in my oven, just barely turned on).
Roll flour mixture into large rectangle on a floured surface, to about 1/4 to ½ inch thick. Pour melted butter along center of rectangle and spread to edges until entire surface is covered with butter. Sprinkle with sugar and cinnamon (I spread it on pretty thick) and add nuts if desired. Very gently roll the rectangle into one (lengthwise) log. I use a floured spatula to lift and roll, lift and roll, etc. Cut roll into 3/4 inch slices. Let your rolls rise for another 45 minutes and bake 20 minutes at 350 degrees. Frost with vanilla frosting while still warm.

Overnight Cinnamon Breakfast Rolls
1 18 oz box of vanilla cake mix
5 1/4 c flour
2 pkg (or T) dry yeast
1 t salt
2 1/2 c warm water
1/2 c sugar
2 t cinnamon
1/2 c butter, melted
1/2 c raisins (optional)
3/4 c chopped pecans (optional)
1 c powdered sugar
3 T milk
1/2 t vanilla
STIR together first 5 ingredients in a large bowl. Cover and let rise in a warm place for 1 hour.
COMBINE 1/2 c sugar and cinnamon
TURN dough onto floured surface. Divide in 1/2. Roll one portion into an 18 x 12 inch rectangel. Brush with half of butter and sprinkle with half of sugar mixture, half of raisins and 1/4 c pecans.
ROLL up starting at long end. Cut into 16 slices. Place into lightly greased 13x9 inch pan. Repeat procedure with remaining rectangle. Cover and chill 8 hours.
REMOVE from refrigerator and let stand 30 minutes.
BAKE at 350 for 20-25 minutes or until golden. Cool slightly.
STIR powdered sugar, milk and vanilla. Drizzle over rolls. Sprinkle with remaining pecans. Yield, 32 rolls.
Credit: Ruth Todd, Southern Living Magazine, October 2000, Page 166.

AMBROSIA FRUIT SALAD

1 (11 oz.) can mandarin oranges, drained
1 (13 oz.) can pineapple chunks, drained
1/2 c. miniature marshmallows
1 c. coconut
1 c. sour cream

Put together in bowl, let set overnight. Put ambrosia fruit salad in mold.

Note: For Christmas, add a jar of maraschino cherries, drained, just before serving.

Thin mints

Take a block of almond bark melting chocolate (doesn't contain almonds, just the name). Melt in the top of a double boiler. You can add a tbs or so of shortening to thin it if you'd like. Add a few drops peppermint oil (not extract). Stir. Dip ritz crackers in one at a time and let dry on parchment paper (or wax, or quick release foil).
Instant girl scout cookies.

PB patties:
(Easiest way): Put a bunch of smooth peanut butter into a heavy duty zip loc bag. Snip a corner of the bag. Put a splat between two ritz crackers. Refrigerate cookies for an hour or so. Melt almond bark (again, you can add shortening if needed). Stir til smooth. Dip sandwich cookies into it. Dry on parchment paper...
These are MUCH better than the gs variety. My dh cannot be trusted when I make these.

Enjoy.

Jo

Chocolate Trifle
Prep Time: 30 Minutes Ready In: 8 Hours 55 Minutes
Servings: 12
"Trifle with layers of brownies, chocolate pudding and whipped topping chilled to perfection."

INGREDIENTS:
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

DIRECTIONS:
1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

1 devils food cake mix
1 reg size pkg instant chocolate pudding
1 small bag chocolate chips
1 8 oz sour cream'
1 cup oil
4 eggs slightly beaten

Mix all of the above together
Pour into a greased and floured bundt pan
Bake 350 for 55 minutes

Use a cake mix that has NO PUDDING in the mix. Duncan Hines is what I use.

I've never made it with peaches, but I make it all the
time with pineapple OR mixed fruit.
I find that it always works out best by

Mix the can of fruit into the cake mix. Pour in to a
9X13 pan and bake ... what ever the box says..
I bake 325 for about an hour.

I would think that the smaller the peach bits, the better it would mixl up.

I add a can of pineapple to the mix
or a can of mixed fruit.

I've tried low sugar cherry pie, but it works best
when you mix the cake mix with a white soda, pour 3/4 of that into the cake pan, spoon the cherry pie mix over the top and then spoon the remaining cake mix over that and bake.

Pour some of the Costco 3 berry mix into a 9 X 13 cake pan. Add a 12 oz can of white pop to cake mix, stir and then pour over top of berries. Bake for an hour or so and makes a great cobbler
>>
. .
. .

I bet you could put the peaches on the bottom, then add clear soda to cake mix... (fresca works well) stir and pour over peaches, cook for about an hour or a little less.

that sounds good!

You may want to try this one.

This is from a recipe book published by the Kentucky Education Association in 1969. My DH got it for me when he was at a NEA Convention. I've used it a gazillion times, as recently as 3 weeks ago.

Ten Dollar Fruit Pie
1 stick butter
1 quart sweetened fruit
1 cup sugar
1 cup flour
1 cup milk
2 tsp baking powder
½ tsp salt

Melt butter in a large baking dish. Heat sweetened fruit (*or use canned, including juice.)

Make a batter from remaining ingredients. Pour batter into melted butter. Pour fruit on batter.

Bake at 350° for 40-45 minutes. Crust will rise to top. Serve hot.

*I use canned and prefer sliced to halves.

It got it's name because according to legend, it was one of those recipes someone asked for in a restaurant and then was charged for.

Sue

Original Recipe Yield 4 dozen

Ingredients

• 1 cup butter
• 2 cups white sugar
• 2 eggs
• 16 ounces ricotta cheese
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
•
• 1/2 cup milk
• 1/2 teaspoon butter
• 1/2 teaspoon shortening
• 4 cups confectioners' sugar
• 1 tablespoon lemon extract
• 1/2 cup colored candy sprinkles

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

4. To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.

--------------------------------------------------------------------------------
INGREDIENTS:

3 pounds cabbage head
1/2 pound sliced bacon
1/2 cup water
1 tablespoon sugar **I don't use sugar
1 tablespoon salt
1/2 teaspoon freshly ground black pepper

1) Cut the cabbage into quarter. Remove any wilted and discolored outer
leaves and cut out the core from the cabbage pieces. Cut the cabbage into
a large 1-inch dice.

2) Cook the bacon in a 4-quart pot over medium heat until crisp.. Remove
the bacon to paper towels to drain. There should be about 1/2 cup of bacon
drippings in the pan. Add the cabbage to these drippings and cook without
stirring until it begins to brown, about 3 minutes. Add the water, sugar,
salt, and pepper and cook covered until the cabbage is tender, about

1/2 of a 8 oz. bag of marshmallows 2 Tbl. butter
4 cups Rice Krispies 1 1/2 lbs. cream cheese
16 oz. crunchy peanut butter 1 can condensed milk
1/2 of a 12 oz. bag semi-sweet chocolate chips 2 cups heavy cream
Pinch of salt
Directions
Melt marshmallows and butter in a saucepan. Add Rice Krispies, stir well and remove from heat. Butter the bottom of a 8 1/2" x 12" baking pan and press until flat and smooth. Let cool to room temperature.
Mix cream cheese and peanut butter until well blended and smooth. Add condensed milk, blend well and spread evenly over top of cooled Rice Krispies.
Scald heavy cream. Place chocolate chips in a stainless steel bowl with a pinch of salt. Once cream is scalded, pour over chips and stir. Once the chips are melted and have a glossy appearance, pour chocolate over the peanut butter/Rice Krispy mix. Place pan in the freezer for 30 minutes to 1 hour.

Sue

Hands-On Time: 10 minutes
Total Time: 30 minutes
Servings: Makes 2 dozen muffins

Description:
These Golden Oatmeal Muffins, made with Duncan Hines Butter Recipe Golden Cake Mix, are absolutely delicious -- especially when served warm with a little butter. Why not also try them with your favorite preserves?

Ingredients

* 1 pkg Duncan Hines® Moist Deluxe® Butter Recipe Golden Cake Mix
* 1 cup uncooked quick-cooking oats
* 1/4 tsp salt
* 3/4 cup milk
* 2 large eggs, slightly beaten
* 2 tbsp butter or margarine, melted

Baking Instructions

1. Preheat oven to 400 ºF. Grease 24 muffin cups or line with paper baking cups.
2. Combine cake mix, oats and salt in large bowl. Add milk, eggs and melted butter; stir until moistened. Fill muffin cups two-thirds full.
3. Bake 13 minutes or until golden brown. Cool in pan 5 to 10 minutes. Loosen carefully before removing from pan. Serve with honey or your favorite jam.

Sue

• 6 eggs
• 1 cup low-fat (2%) cottage cheese
• 2 Tbs onion, minced
• ½ tsp ground nutmeg
• ¼ tsp salt, optional
• 1 package (10 oz) frozen chopped spinach, cooked, drained and pressed
• 1 package (8 oz) egg noodles, cooked and drained
• non-stick vegetable spray

1. In a large bowl, beat together eggs, cheese, onion, nutmeg and salt, if desired, until well blended.

2. Gently stir in spinach and noodles.

3. Evenly coat 11 x 7 x 1½-inch baking dish with non-stick vegetable spray.

4. Spread noodle mixture in dish.

5. Cover with aluminum foil.

6. Bake in preheated 350º F oven until knife inserted near center comes out clean, about 35 - 45 minutes.

Makes 16 to 20 large cookies

If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it's not a necessity. If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.

Ingedients:

2 sticks (1/2 pound) unsalted butter,
softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3 cups rolled oats
1 1/2 cups raisins (optional)

1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.

2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.

3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.

DATE OATMEAL COOKIES

Substitute 1 1/2 cups chopped dates for the raisins.

GINGER OATMEAL COOKIES

Omit raisins and add 3/4 teaspoon ground ginger.

CHOCOLATE CHIP OATMEAL COOKIES

Substitute 1 1/2 cups semisweet chocolate chips for the raisins.

NUT OATMEAL COOKIES

Omit raisins, decrease flour to 1 1/3 cups, and add 1/4 cup ground almonds and 1 cup walnut pieces along with oats. Almonds can be ground in food processor or blender.

ORANGE AND ALMOND OATMEAL COOKIES

Omit raisins and add 2 tablespoons minced orange zest (remove zest with peeler, being careful to leave behind any white pith) and 1 cup toasted chopped almonds (toast almonds in 350-degree oven for 5 minutes) along with oats.

Sue

Cake Gravy

1 cup sugar
1 stick butter
1/2 cup evap mile
1 tsp vanilla
Mix all and cook in a sauce pan for about 3 minute.
Serve warm bread pudding or cake

Also a couple of different sauces I haven't tried yet, but plan to.

WHISKEY SAUCE FOR BREAD PUDDING

1 stick butter
1 c. milk
1 c. sugar
2 Tbsp. cornstarch
1/4 c. cold water
3/4 c. bourbon

Combine butter, milk and sugar in a heavy saucepan and cook over low heat until butter melts and sugar dissolves. Combine cornstarch and water stirring well; add to butter mixture. Add bourbon and bring mixture to a boil over medium heat. Cook 1 minute. Yield: 2-3/4 cups

BLUEBERRY-LEMON SAUCE

1 tsp. grated lemon rind
1/3 c. fresh lemon juice
1/2 c. sugar
1 Tbsp. cornstarch
1-1/2 c. fresh or frozen blueberries

Bring first 4 ingredients to a boil in a saucepan over medium heat, stirring contantly. Reduce heat; add blueberries and simmer, stirring constantly 3-5 minutes or until thickened. Yield: 1-1/2 cups

CARAMEL SAUCE

1 c. butter
1 c. sugar
1 c. brown sugar
1 c. heavy cream
Pinch of salt
2 tsp. vanilla

Bring butter, the sugars, cream and salt to a boil and simmer for 3 to 4 minutes. Remove from heat and stir in vanilla.

BANANAS FOSTER SAUCE

1 c. light brown sugar, packed
1/4 c. butter
1/4 c. heavy cream
2 Tbsp. rum
1 tsp. vanilla
2 large bananas

Slice bananas into 1/4" slices. Set aside. Stir together sugar, butter, cream, rum and vanilla in a medium skillet over medium-high heat. Cook 5 minutes, stirring constantly. Mixture will bubble up as it caramelizes. Stir in bananas. Serve over warm bread pudding.

Vanilla Sauce
1 C. sugar
2 T. flour
1 1/2 C. whipping cream
(sometimes I use half and half)
1/2 C. butter
2 t. vanilla
Blend sugar and flour together in a saucepan.
Whisk in whipping cream, add butter and cook
over medium heat, whisking often, unti thickened.
Add vailla and stir.
Serve warm or cold.
This is really good on warm bread pudding or
apple cake! It's also really good on chocolate ice
cream!

QUICK CARAMEL ROLLS (nodakgal)

2 loaves frozen bread dough (thaw well, if it rises a little bit it will be ok)
soft butter
brown sugar
cinnamon
Topping:
1/2 cup white sugar
1/2 cup brown sugar (packed)
3/4 cup plus 3 tablespoons thick cream

Let dough thaw. Roll out one loaf at a time and spread with butter, sprinkle with brown sugar and cinnamon. Roll up like a jelly roll, cut, and put in greased pan. Let rise until rolls touch each other. Cover rolls with topping. Bake at 350 degree for approx 15-20 minutes.
**I just pour the caramel in the bottom of the pan and put rolls on top and let rise, bake, then invert on to another pan**

I did it the way the recipe called for and poured the cream and sugar mixture over the top. I cut the recipe in half and it made 12 nice rolls.

* 1 (9 inch) pie crust, baked
* 4 tablespoons cornstarch or 8 Tablespoons white flour
* 3/4 cup white sugar
* 4 tablespoons butter, melted
* 2 1/4 cups half-and-half cream or evaporated milk. I use Milnot
* 1 teaspoon vanilla extract
* 2 tablespoons butter, melted
* 1/2 teaspoon ground nutmeg

DIRECTIONS

1. Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook, stirring constantly, until thick and creamy. Add vanilla. I cook mine in the microwave.
2. Preheat oven broiler to high.
3. Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate.

Sue

Need I also say I am a Virgo, once married to a pie-in-the-sky airhead of an Aquarius???(Fortunately he made a living from that 'up in the clouds' mindset.) Now I have a solid Taurus, sadly more solid after a few too many of my own rasperrry bars. I made more mistakes making these the first year of marriage...but god help us, we ate them all.

Raspberry Almond Bars
1/2 C butter or margarine
1 package (10-12 oz) vanilla or white chips, divided
2 eggs
1/2 C sugar
1 tsp. almond extract
1 C flour
1/2 tsp. salt
1/2 C seedless raspberry jam
1/4 C sliced almonds(I used slivered)
In a saucepan, melt butter. Remove from heat; add 1 cup chips (do not stir). In a small mixing bowl, beat eggs til foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture just til combined. Spread HALF of batter into a greased 9" square pan, baked at 325 degrees for 15-20 min or until golden brown. Microwave jam until it's extremely runny but not hot; spread over warm crust. Stir remaining chips into remaining batter and drop by spoonfuls over the jam layer. Sprinkle w/almonds. Bake 30-35 min more . Cool and cut into bars. Yield: about 2 dozen.

Maureen

Below are several apple slices for you. The last one calls for tinned pie apple - well, just make your own by stewing up a few apples to your desired consistency. Add a bit of lemon juice to reduce the browning effect. (Me, I'd just zap the apple slices in the microwave for a minute or two!) Mind you, I'm not a big fan of cooked apple.

Apple Slices
5 apples, finely sliced
1 cup sugar
pinch ground cloves
juice and grated rind of 1 lemon

Cook all together until apple is tender.

Pastry:
90g butter
1/2 cup sugar
1 egg
vanilla
3 tablespoons custard powder
3 tablespoons milk
3 cups self raising flour

Cream butter sugar and vanilla together. Add egg, sifted flour, custard powder. Mix with milk. Roll out half and place in a slab tin. Cover with apple and cover the whole with remaining pastry. Bake in a moderate oven until done. When cold, cut into slices.

Apple Walnut Squares
1/2 cup butter, softened
1 cup sugar
1 egg
1 cup self raising flour
1/2 teaspoon ground cinnamon
1 medium tart apple, peeled and chopped
3/4 cup chopped walnuts

Cream butter and sugar. Add the egg. Combine flour and cinnamon. Gradually add to the creamed mixture, beating just until combined. Stir in apple and walnuts. Pour into a greased 20cm square cake tin. Bake at 180C for 35-40 minutes or until a wooden skewer inserted near the centre comes out clean. Cool on a wire rack.

Apple Oat Slice
1 cup wholemeal flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup brown sugar, firmly packed
1 1/2 cups rolled oats
1/2 cup melted butter
1 egg, beaten
1 1/2 teaspoons vanilla
1/3 cup chopped walnuts
2 cups peeled and thinly sliced apples
icing sugar (optional)

Preheat oven to 180C. Stir flour, bicarbonate of soda, salt and cinnamon until well blended. Stir in brown sugar and oats. Mix in butter, egg and vanilla. Put half the dough in bottom of a greased slab tin pan. Sprinkle with nuts and arrange apple slices over top. Sprinkle with remaining dough. Press in lightly. Bake 25-30 minutes. Cool in pan. Sprinkle with icing sugar, if desired.

Apple Slice
185g butter
3/4 cup sugar
2 eggs
1 1/2 cups plain flour
1 teaspoon cinnamon
1 teaspoon mixed spice
large can unsweetened pie apple
2 tablespoons sugar, extra
icing sugar

Cream butter and sugar, add eggs one at a time, beating after each addition. Stir in sifted flour and spices. Spread half the mixture over the base of a greased slab tin. Cover evenly with the apple, sprinkle with extra sugar. Spread remaining mixture evenly over apple. Bake at 180C for 50 minutes. Cool 10 minutes in the tin before turning onto a wire rack to cool. Sprinkle with icing sugar.

ROSY PLUM STREUSEL SQUARES

1 3/ 4 cups oatmeal (quick or old-fashioned)
1 1/ 2 cups flour
1/ 2 cup sugar
1 tsp. baking powder
3/ 4 cup (1 1/ 2 sticks) butter or margarine, melted
1/ 4 tsp almond extract (optional)

FILLING:

2 cups thinly sliced fresh plums (3-4 medium)
1 Tbs. sugar
1 Tbs. flour
1/ 3 cup raspberry preserves

Heat oven to 375 degrees. For crust and streusel, combine first 4 ingredients; mix well. Add combined butter and almond extract, mixing until moistened. Reserve 1 1/ 2 cups; set aside. Press remaining oat mixture onto bottom of 9 X 9 inch square baking pan. Bake 15 minutes.

For filling, combine plums, sugar, and flour. Stir in preserves. Spread onto crust within 1/ 2 inch of edge Sprinkle with reserved oat mixture. Bake 25 to 28 minutes or until golden brown. 16 bars

Oatmeal Fudge Bars

Recipe By : Katie, from Bisquick, about 1982
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c packed brown sugar
3/4 c butter or margarine -- softened
2 eggs
2 tsp vanilla
2 1/2 c Bisquick® baking mix
3 c quick-cooking oats
2 c chocolate chips
1 can sweetened condensed milk -- * see note
2 tbsp butter or margarine
1/2 tsp salt
1 c chopped nuts -- optional
2 tsp vanilla

Mix brown sugar, butter, eggs and 2 tsp. vanilla. Stir in Bisquick and oats.

Heat chocolate chips, milk, 2 tbsp. butter and salt. Stir until smooth. Add nuts and vanilla.

Press about 2/3 of the oatmeal mixture into a greased 15 1/2"x10 1/2"x1" jelly roll pan. (Use greased hands.) Spread on chocolate mixture. Drop remaining oatmeal mixture by tablespoonfuls onto top.

Bake at 350F about 30 minutes until light brown. Cool completely before cutting into bars.

*Sweetened condensed milk: Heat and stir 1 1/2 c. sugar, 2/3 c. evaporated milk and 4 tbsp. butter until sugar is dissolved . Makes about 1 1/2 c (1 can = 1 1/4 c.)

* Exported from MasterCook *

Pecan Caramel Bars

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package vanilla wafer cookies -- (12 oz.), crushed
2 tablespoons sugar
2/3 cup melted butter
1 can sweetened condensed milk -- (14 oz.)
1 egg
1/2 teaspoon maple flavoring
1 cup butterscotch chips
1 1/2 cups coarsely chopped pecans

In a small bowl combine the vanilla wafer crumbs, sugar and butter. Press into a greased 13 x 9 x 2 baking pan. Bake at 350F for 8-10 minutes or until lightly browned. Coll 10 minutes on wire rack.

In a small mixing bowl, beat the sweetened condensed milk, egg and maple flavoring. Stir in butterscotch chips. Spread over crust. Sprinkle with pecans. Bake 18-22 minutes or until golden brown. Cool on wire rack. Cut into bars.

From: Jeannie S., Lioness Bake Sale Auction

Yield:
"3 dozen"

* Exported from MasterCook *

Turtle Bars

Recipe By : Katie
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 cup packed brown sugar
1/2 cup soft butter
1 cup pecan halves -- approximately
2/3 cup butter
1/2 cup packed brown sugar
1 cup chocolate chips

Beat flour, 1 c. brown sugar and soft butter 2-3 minutes on medium speed. Press into 13"x9" pan
Arrange pecan halves in even rows on crust.
Combine 2/3 c. butter and 1/2 c. brown sugar. Boil, stirring, for one minute. Pour over pecans.
Bake @ 350° for 18-22 minutes until bubbly.
Sprinkle with chocolate chips. Let stand 3 minutes and spread chocolate, allowing pecans and caramel to show through.
Cool completely and cut in small squares, cutting between the pecan halves.

- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *

Chewy Coconut Bars

Recipe By : Katie
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c butter -- softened
1/2 c brown sugar
1 c flour
2 eggs
1 tsp vanilla
2 c coconut
1 c brown sugar
1/4 c flour

Mix first three ingredients and pat into a greased 9"x13" pan. Bake at 375F for 12 minutes.

Beat eggs and vanilla. Stir in remaining ingredients. spread over base. Bake 20 minutes. Cool slightly and cut into bars.

Source: "Woman's Day magazine, 1980"
- - - - - - - - - - - - - - - - - -

These two have been popular on the Cooking Forum.

Ann (Another Virgo)

Home Cookin Chapter: Recipes From Thibeault's Table

Graham Cracker Chewies
======================
These are amazingly good and simple to make. They are a nice alternative to brownies.

Recipe from the Nantucket Open House Cookbook.

Crust

1 1/3 cups graham cracker crumbs
1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons all purpose flour

Topping

1 1/2 cups packed brown sugar
1/2 cup chopped pecans
1/3 cup graham cracker crumbs
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
2 large eggs beaten
. Preheat oven to 350°

Prepare the crust:
Mix the graham cracker crumbs, sugar, butter and flour in a mixing bowl
until moist and crumbly. Press the mixture firmly and evenly in the
bottom of a 9 inch square baking pan. Bake until lightly browned,
about 20 minutes.

Prepare topping:
Stir all the ingredients together until blended. Spread the topping
over the baked crust and bake for 20 minutes. Let cool completely,
then cut into 16 squares.

Home Cookin Chapter: Recipes From Thibeault's Table

Silly Toffee Squares
====================
Source: Patty
1/2 flour
3/4 cup rice krispies cereal
1/4 tsp baking soda
pinch salt
1/3 cup packed brown sugar
1/3 cup butter melted
1 can sweetened condensed milk
1/2 c butter
1/2 c firmly packed brown sugar
1/2 cup chocolate chips semi sweet
1 1/4 cup Rice Krispies cereal .
caramel layer. Chill and cut into squares.
.
.
Combine first 6 ingredients and press into 8" square pan and bake at
350 for 10 minutes
In heavy saucepan combine condensed milk, 1/2 cup butter and 1/2 cup
brown sugar. Bring to a boil and simmer for 5 minutes, stirring
continuously. (this burns easily to watch carefully) Remove from heat
and pour over baked crust.
Melt chocolate chips over low heat. Stir in remaining cereal until
well coated. Using two forks spread over caramel layer. Chill and cut
into squares.

Here's one I've posted many times but it's one of our favorites so I'm posting it again!

Salted Peanut Bars

1 1/2 cups all purpose flour
2/3 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 + 1/4 cup butter, softened
1 teaspoon vanilla
2 egg yolks
3 cups miniature marshmallows
2/3 cup corn syrup
2 teaspoons vanilla
1 (10-oz.) pkg. Reece’s peanut butter chips
1 (16-oz.) can salted, dry roasted peanuts

Heat oven to 350°. In large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup softened butter, 1 teaspoon vanilla, and egg yolks until crumbly. Press firmly in bottom of ungreased 9X13X2-inch baking pan. Bake for 12 to 15 minutes or until lightly browned. Remove from oven and immediately sprinkle with marshmallows. Return to oven and bake an additional 1 or 2 minutes until marshmallows just begin to puff. Cool while preparing topping.

In a large saucepan, combine corn syrup, ¼ cup butter, vanilla and peanut butter chips. Over low heat melt just until chips are melted and mixture is smooth, stirring constantly. Remove from heat and stir in peanuts. Immediately spoon warm topping evenly over marshmallows; dipping your fingers in water to prevent stickiness, spread to cover. Refrigerate until firm; 1 hour and cut into bars dipping the knife into hot water occasionally.

Marilyn

Amaretto Cheesecake Slice
Base:
1 cup plain flour
1/3 cup brown sugar, packed
6 tablespoons butter, softened

Preheat oven to 180C. Combine flour and brown sugar. Cut in butter until mixture forms fine crumbs. Reserve 1 cup crumb mixture for topping. Press remainder over bottom of ungreased 20cm square baking pan. Bake for 12-15 minutes or until lightly browned.

Topping:
250g cream cheese, at room temperature
1/4 cup sugar
1 egg
4 tablespoons amaretto
1/2 teaspoon vanilla
4 tablespoons almonds, chopped

Thoroughly cream together the cream cheese and sugar. Add egg, amaretto and vanilla. Beat well. Spread batter over partially baked crust. Combine almonds with reserved crumb mixture; sprinkle over batter. Bake for 20-25 minutes. Cool and cut into squares.

Apple Slice
185g butter
3/4 cup sugar
2 eggs
1 1/2 cups plain flour
1 teaspoon cinnamon
1 teaspoon mixed spice
large can unsweetened pie apple
2 tablespoons sugar, extra
icing sugar

Cream butter and sugar, add eggs one at a time, beating after each addition. Stir in sifted flour and spices. Spread half the mixture over the base of a greased slab tin. Cover evenly with the apple, sprinkle with extra sugar. Spread remaining mixture evenly over apple. Bake at 180C for 50 minutes. Cool 10 minutes in the tin before turning onto a wire rack to cool. Sprinkle with icing sugar.

Banana Slice
3 medium bananas, peeled and sliced
1 cup self-raising flour, sifted
1/2 cup sugar
60g butter
1 egg, beaten
l/3 cup milk
1 tablespoon extra sugar
1 teaspoon grated
lemon rind
1/2 teaspoon cinnamon
melted butter for brushing

Combine flour and sugar in bowl, rub in butter. Add egg and milk, stirring until will blended. Spread evenly in greased 28x 18cm lamington tin. Combine extra sugar, lemon rind and cinnamon, then sprinkle over dough. Arrange banana on top, brush with melted butter. Bake in moderate oven for 30-35 minutes or until golden brown. Cut into squares, serve as cake or as dessert with whipped cream, ice cream or custard.

Caramel Date Walnut Slice
Base:
125g butter
3/4 cup sugar
1-1 1/2 cups self raising flour
1 egg
1/2 cup walnuts, chopped
1/2 cup dates, chopped

Cream butter and sugar, add egg, then flour, walnuts and dates. Cook in a greased slab tin about 25 minutes at 180C. Ice with lemon or passionfruit icing or cover with Caramel Topping.

Caramel Topping:
1 cup brown sugar
2 tablespoons milk
60g butter
1/2 teaspoon vanilla

Boil slowly the sugar, milk and butter for 8 minutes. Allow to cool, then beat well with vanilla.

Chocolate Slice (1)
1 cup self raising flour
3/4 cup coconut
1/2 cup sugar
1 tablespoon cocoa
125g margarine

Combine dry ingredients, melt margarine and add. Mix well, and press into a greased slab tin. Cook in a moderate oven for about 20 minutes. Cut into squares before cold, ice with chocolate icing and sprinkle with coconut.

Date and Lemon Slice (1)
Base:
90g butter
1/4 cup castor sugar
2 teaspoons grated lemon rind
1 egg
1 cup plain flour
2 1/2 tablespoons cornflour

Cream butter and sugar, add lemon rind and egg, beat well. Stir in sifted flours. Press into a greased slab tin.

Topping:
2 eggs
pinch salt
1 cup castor sugar
2 tablespoons self raising flour
1 cup coconut
1/2 cup chopped dates
2 tablespoons lemon juice
2 tablespoons grated lemon rind
icing sugar

Beat eggs and salt until thick and creamy. Gradually add sugar, beat until dissolved. Fold in sifted flour, coconut, dates, lemon juice and rind. Spread evenly over uncooked base, bake at 180C for 35 minutes. When cold, dust with icing sugar.

Energy Slice
1/2 cup unprocessed bran
3/4 cup coconut
1/2 cup wholemeal flour
1/4 cup raw sugar (optional)
1 cup rolled oats
1/4 cup sesame seeds
1 cup chopped pecans
3/4 cup sultanas
1/2 cup butter
1 tablespoon honey
2 eggs, lightly beaten

Combine bran, coconut, flour, sugar, oats, sesame seeds, pecans and sultanas. Melt butter, combine with honey and add to dry mixture. Stir in eggs and thoroughly combine all ingredients. Press the mixture into a lightly greased slab tin and bake at 180C for about 25 minutes or until golden brown. Cool before slicing.

Fudgy Oatmeal Slice
2 cups brown sugar, packed
1 cup margarine, softened
1 teaspoon vanilla
2 eggs
2 1/2 cups self raising flour
3 cups oats

Preheat oven to 180C. Mix together the brown sugar, margarine, vanilla, and eggs. Stir in the flour, and oats. Set aside 1/3 of the mixture. Press remaining mixture into a greased slab tin.

Topping:
2 tablespoons margarine
400g tin sweetened condensed milk
250g dark chocolate pieces
1 teaspoon vanilla
1 cup chopped nuts (optional)

Heat margarine, the milk and chocolate over low heat, stirring constantly, until chocolate is melted. Remove from heat, stir in nuts and vanilla. Spread over oat mixture in tin. Drop the reserved oat mixture onto the chocolate mixture. Bake until golden brown, 25-30 minutes.

Glazed Mango Slice
Base:
2 1/2 cups flour
1 cup butter, softened
1 egg, separated, yolk beaten with enough milk to equal 2/3 cup
1 cup crushed corn flakes
8 cups mangos, peeled and sliced

Cut butter into the flour until crumbly. Stir in egg yolk mixture until dough forms a ball. Divide in two. Roll one half on floured surface into a 40x25cm rectangle. Place on ungreased pan. Sprinkle with crushed corn flakes. Layer mangos over crumbs.

Filling:
1 cup sugar
2 teaspoons cinnamon, divided
1/2 teaspoon nutmeg
reserved egg white
2 tablespoons sugar

Combine sugar, 1 1/2 teaspoons of the cinnamon and nutmeg and sprinkle over mangos. Roll out remaining dough and place over mangos. Beat egg white until foamy and brush over top crust. Mix 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon and sprinkle over crust. Bake at 180C for 50-60 minutes or until lightly browned.

Topping:
1 cup icing sugar
1/2 teaspoon vanilla
1-2 tablespoons milk

Stir together icing sugar, vanilla and milk and drizzle over warm crust. Cool and cut into squares or rectangles.

Kiwifruit Slice
Base:
1 1/4 cups plain flour
1/3 cup icing sugar
1/2 cup butter or margarine

Preheat oven to 180C. Combine flour and icing sugar. Cut in butter until it looks like cornmeal. Pat into 23cm square pan. Bake for 15 minutes.

Topping:
1 cup sugar
2 kiwifruit, peeled and pureed
2 eggs, beaten
1 teaspoon lime juice
1/2 teaspoon grated lime peel
1/2 teaspoon baking powder

Combine sugar, eggs, kiwifruit, juice, peel and baking powder. Pour into dish over crust and bake for 25 minutes. Cool; sprinkle with remaining icing sugar and cut into squares.

Marshmallow Slice
Base:
60g butter
30g sugar
1 small egg
125g flour

Cream butter and sugar, add egg, then flour. Press into a slab tin and bake at 180C for 20 minutes.

Filling:
220g (1/2 tin) condensed milk
1 tablespoon golden syrup
2 tablespoons butter
1 egg yolk
1 dessertspoon sugar

Stir all ingredients over low heat until boiling. Simmer 5 minutes, stirring constantly. Pour over cooked base.

Topping:
1 cup sugar
1 cup water
1 tablespoon gelatine e
coconut

Combine all ingredients in a saucepan, bring slowly to the boil and boil 5 minutes. Cool. Beat until thick and pour over slice. Sprinkle with plain or toasted coconut.

Nutty Apricot Slice
Base:
3/4 cup plain flour
1/4 cup self raising flour
1 tablespoon sugar
90g butter
1 egg yolk

Sift flours, rub in butter, mix to a stiff dough with egg yolk. Press mixture evenly over the base of a well-greased slab tin and bake at 180C for 10 minutes.
Topping:
1/3 cup apricot jam
1 egg white
1/3 cup sugar
2 teaspoons cocoa
1/3 cup coconut
185g peanuts

Spread jam over cooked base while still hot. Whisk egg white lightly, whisk in sugar, cocoa, coconut and peanuts, mix well. Spread topping over apricot jam, brush top lightly with water. Bake for another 20 minutes. Leave in tin to cool.

Orange Honey Slice
3/4 cup honey
1 cup brown sugar, packed
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 teaspoon grated orange peel
1 1/2 cups self raising flour
1 cup chopped nuts

Beat honey, brown sugar, oil and eggs until smooth. Add vanilla and orange peel. Stir in flour. Add nuts and mix well. Pour into greased and floured 32x23cm pan. Bake at 180C for 35 minutes or until done.

Icing:
1 1/2 cups icing sugar
2 tablespoons milk or orange juice
1/2 teaspoon grated orange peel

Mix sugar with milk or orange juice. Add orange peel. Frost when base is cool.

Peach Streusel Slice
2 cups plain flour
1/2 cup brown sugar, firmly packed
1 teaspoon grated lemon rind
1/4 teaspoon ground nutmeg
3/4 cup butter
350g peach preserves

Preheat oven to 190C. Grease a 23cm square baking pan. Combine the flour, sugar, lemon rind and nutmeg. Cut in butter until mixture is crumbly. Set aside 1 cup. Pat remaining mixture evenly into prepared pan. Spread preserves evenly over top of dough in pan, leaving 3mm border all around edges. Sprinkle with reserved flour mixture. Bake for 40 minutes or until lightly browned. Cool in pan on wire rack

Pear Custard Slice
Base:
1/2 cup butter or margarine, softened
1/3 cup sugar
3/4 cup plain flour
1/4 teaspoon vanilla
2/3 cup chopped macadamia nuts

Cream butter and sugar. Beat in the flour and vanilla until combined. Stir in the nuts. Press into a greased 20cm square cake tin. Bake at 180C for 20 minutes or until lightly browned. Cool on a wire rack. Increase oven heat to 190C.

Filling:
250g cream cheese, softened
1/2 cup sugar
1 egg1/2 teaspoon vanilla
500g tin pear halves, drained
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon

Beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Cut pears into 3mm slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears. Bake for 28-30 minutes (centre will be soft set and will become firmer upon cooling). Cool on a wire rack for 45 minutes. Cover and refrigerate for at least 2 hours before cutting. Store in the refrigerator.

Pecan Pie Slice
Shortbread Base:
3/4 cup butter
2 cups plain flour
1/2 cup brown sugar, packed
1/2 teaspoon salt

Preheat oven to 180C. Cut butter into 1cm pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 32x23x5cm tin and press evenly onto bottom. Bake until golden, about 20 minutes. While shortbread is baking, prepare topping.

Topping:
2 cups pecans, chopped
1/2 cup butter
1 cup brown sugar, packed
1/3 cup honey
2 tablespoons heavy cream

In a saucepan melt butter and stir in brown sugar, honey, and cream. Simmer, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake until bubbling, about 20 minutes. Cool completely in pan and cut into squares or bars. Will keep, covered, 5 days at room temperature.

Pineapple Coconut Slice
Base:
1 1/2 cups plain flour
1/2 cup self raising flour
1/3 cup sugar
175g butter
2 eggs, lightly beaten
1 1/2 cups fresh pineapple puree

Combine flours and sugar, rub in butter until mixture resembles breadcrumbs. Add eggs and mix to a soft dough. Press dough evenly over the base of a greased slab tin. Spread evenly with pineapple puree.

Topping:
2 eggs
1/4 cup sugar
2 1/4 cups coconut

Lightly beat the eggs and sugar together, add coconut and mix until well combined. Spread over filling and bake at 80C for 35 minutes or until golden brown. Cut into slices when cold.

Pumpkin Slices
Base:
2 cups self raising flour
2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cups oil
2 cups mashed pumpkin
4 eggs

Frosting:
2 cups icing sugar
1/3 cup butter
90g cream cheese
1 tablespoon milk
1 teaspoon vanilla

Preheat oven 180C. Blend base ingredients and mix at low speed for 2 minutes. Pour into a greased slab pan and bake 25-30 minutes. Cool. Combine frosting ingredients and spread over base. Store in refrigerator.

Tropical Slice
Base:
1 cup coconut
185g melted margarine
1/2 cup brown sugar
1 1/4 cups self raising flour

Pour margarine over dry ingredients. Mix well and press into a slice tin. Bake at 180C until browned.

Topping:
Juice of 1 lemon
pulp of 1 passionfruit
2 mashed bananas
1 tin condensed milk
whipped cream

Combine lemon juice, passionfruit and bananas, add condensed milk and stir over low heat until mixture thickens. Pour onto cooled base, top with cream.

Zucchini Date Slice
3/4 cup butter or margarine
1/2 cup brown sugar, packed
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups self raising flour
2 cups unpeeled, grated zucchini
3/4 cup shredded coconut
3/4 cup raisins, snipped
3/4 cup dates, snipped

Beat butter until light and fluffy. Gradually beat in sugars. Add eggs, one at a time, beating after each addition. Blend in vanilla. Add flour to creamed mixture, beating until blended. Stir in zucchini, coconut, raisins and dates. Spread evenly in a greased slab tin. Bake at 180C for about 40 minutes or until bars test done. Cool to warm.

Icing:
1 cup icing sugar
2 tablespoons milk
1 tablespoon melted butter
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon

Combine icing sugar, milk, butter, vanilla and cinnamon for frosting; beat smooth. Drizzle over warm base. Cool and cut into squares.

Diane's Home Cookin Chapter: Cookies, bar

Jeans Bars
==========
Crust:
1/2 cup butter
1-1/4 cups flour
2 tablespoons sugar
Filling:
1 cup (13 square) graham cracker crumbs
1/2 cup chocolate chips
1/2 cup chopped nuts
1 teaspoon baking powder
1/4 teaspoon salt
1 14 ounce can condensed milk
Frosting:
1-1/2 cups powdered sugar
1/2 cup butter
1 teaspoon vanilla
. Combine crust ingredients. Press into 9x13" greased pan and bake at
350° for 10 minutes. Cool 10 minutes-pour filling over crust spreading
evenly. Bake 15-20 minutes til filling is golden. Cool and frost.

+++++++++++++++++++++++++++++++++++++++++++++++++++

Lemon Brownies
==============
1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon salt
1 cup (2 sticks) butter; room temperature
4 eggs
Juice from 1/2 lemon
Zest from 1 lemon
1 cup powdered sugar
2 tablespoons fresh lemon juice
Additional lemon zest for garnish
. Preheat oven to 350°. Line the bottom only of a 9X13X2-inch baking dish
with Parchment paper and spray with Pam. In a mixing bowl, stir
together flour, sugar and salt; add butter. Stir together eggs, juice
from 1/2 lemon and zest from 1 lemon; stir into batter and pour into
prepared pan. Bake for 30 minutes or until set. Remove from oven and
cool on a rack. When brownies are cool prepare glaze by stirring
together powdered sugar and 2 tablespoon lemon juice; drizzle over
brownies and sprinkle with additional lemon zest.

*Recipe inspired by Orange Brownies by Robin Wilson, 39th Pillsbury
Bake-off finalists. Presented on the Food Network by Paula Deen.
(Original recipe called for more sugar and for orange extract, I think
the real thing is better.)

posted by Marilyn

++++++++++++++++++++++++++++++++++++++++++++++++++++++

Oatmeal-Rhubarb Bars
====================
1 cup All-purpose flour
3/4 cup Oatmeal, uncooked
1 cup Brown sugar, packed
1/2 cup Butter, unsalted, melted

1 cup Sugar
2 teaspoons Cornstarch
1 cup Water
1 teaspoon Vanilla extract
4 cups Rhubarb
. Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2
into greased 9" pan. Add rhubarb, cut in 1/2" pieces. Combine sugar,
cornstarch, water and vanilla; cook till thick and clear. Pour sauce
over rhubarb. Top with other half crumb mixture. Bake at 350F for 45
minutes

++++++++++++++++++++++++++++++++++++++++++++++++++++

Chocolate Revel Bars
====================
3 cups quick cooking oats
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract
1 (14 ounce) can sweetened
condensed milk
1-1/2 cups semisweet
chocolate chips
2 tablespoons butter
1/2 teaspoon salt
1/2 cup chopped walnuts
. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13
inch baking pan. 2 In a large bowl, beat together 1 cup butter and
brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In
another bowl, combine oats, flour, baking soda, and 1 teaspoon salt;
stir into butter mixture. Set aside. 3 In a medium saucepan, heat
sweetened condensed milk, chocolate chips, 2 tablespoons butter, and
1/2 teaspoon salt over low heat, stirring until smooth. Remove from
heat. Stir in walnuts and 2 teaspoons vanilla. 4 Pat 2/3 of the oat
mixture into the bottom of the prepared pan. Spread chocolate mixture
evenly over the top, and dot with remaining oat mixture. 5 Bake for 30
to 35 minutes in preheated oven. Let cool on a wire rack, then cut into
bars.
+++++++++++++++++++++++++++++++++++++++++++++++

Chocolate Scotcheroos

INGREDIENTS:
1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips

DIRECTIONS:
Butter a 9x13 inch baking pan.
In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

LEMON-BUTTER SNOW BARS

1/2 c. butter, softened
1 1/3 c. flour
1/4 c. sugar

FILLING:

2 eggs
3/4 c. sugar
2 tbsp. flour
1/4 tsp. baking powder
3 tbsp. fresh lemon juice
Confectioners' sugar

Oven at 350 degrees. Combine crust ingredients. Mix on low speed until blended (1 minute). Pat into ungreased 8 inch square baking pan. Bake near center of 350 degree oven for 15 to 20 minutes or until brown on edges.
Meanwhile, prepare filling. Pour filling over partially baked crust. Return to oven for 18 to 20 minutes or until set. Sprinkle with confectioners' sugar. Cool.

Filling: In 1 1/2 quart bowl combine all filling ingredients. Blend well. Makes 16 bars.

Linda

Preheat oven to 350°

Grease a 9x13" baking pan. In a large mixer bowl, combine all ingredients except preserves. Beat at low speed until mixture is crumbly about 2-3 minutes. Reserve 1 1/2 c of crumb mixture. Press remaining crumb mixture into baking pan.
Spread preserves to within 1/2" from edges of the unbaked crumb mixture. Crumble remaining crumb mix over preserves.
Bake for 40-50 minutes or til lightly browned. Cool completely and cut into bars.
RL`

Yield 8 serving
Ingredients

* 1 (4 pound) chicken, cut into pieces
* 1 cup buttermilk
* 2 cups all-purpose flour for coating
* 1 teaspoon paprika
* salt and pepper to taste
* 2 quarts vegetable oil for frying

Directions

1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Sue

2 cups flour
1 1/4 cups sugar, divided
3 tsp baking powder
3 1/2 tsp cinnamon, divided
1 1/4 tsp salt
2 eggs
1 cup buttermilk
1/3 cup vegetable oil
2 tsp vanilla extract
3 tbsp butter or margarine, melted

Combine the flour, 1 cup sugar, baking powder, 1 1/2 tsp cinnamon and salt.

In another bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until smooth.

Pour half of the batter in a greased loaf pan. In a small bowl combine 1/4 cup sugar and 2 tsp cinnamon; stir in butter. Drizzle half over batter; swirl with a knife. Top with remaining batter. Drizzle with remaining sugar-cinnamon mixture, swirl with a knife.

Bake at 350 for 55-60 minutes or until a toothpick comes clean. Cool for 10 minutes before removing from pan.

Ingredients:
1 pound rhubarb, cut into 1/4 inch slices
1 cup white sugar
1 (3 ounce) package strawberry flavored
gelatin mix
1 (18.25 ounce) package yellow cake mix
1 cup water
1/4 cup margarine, melted
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.
3. Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.

Sue

1 (6.0 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
1 packaged crumb crust (6 oz.)
Directions:1. Place candy bar pieces in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until chocolate is smooth when stirred. Cool slightly.

2. Fold whipped topping into melted chocolate; spoon into crust. Cover; refrigerate 6 hours or until firm. Garnish as desired. Cover; refrigerate leftover pie. 6 to 8 servings.

* 2 cups Self-Rising Flour
* 2 teaspoons pumpkin pie spice
* 3 large eggs, separated
* 1 3/4 cups milk
* 1/2 cup vegetable Oil
* 1/2 cup canned pumpkin, (do not use pumpkin pie mix)
* 1/2 cup chopped walnuts, plus additional for garnish, if desired
Syrup

PREPARATION DIRECTIONS:

1.
HEAT waffle iron.

2.
COMBINE flour and pumpkin pie spice in large bowl.

3.
BEAT egg yolks in small bowl until thick and lemon-colored. Stir in milk, oil and pumpkin. Add to flour mixture, stirring just until combined.

4.
BEAT egg whites until stiff; fold into batter. (Do not overmix; it is best to leave a bit of egg white not blended.) Fold in nuts.

5.
BAKE in waffle iron according to manufacturers instructions.

6.
SERVE with syrup and additional chopped walnuts, if desired.

4 thick pork chops
2 TBL vegetable oil
1 small to medium onion, sliced
2 cups beef bouillon
8 oz jar sliced mushrooms, drained
2 tsp prepared mustard
2 TBL chopped parsley
Salt & pepper to taste
1 cup sour cream, light sour cream is OK

Brown the chops in the oil in a large skillet over medium heat; drain. Separate the onion slices into rings & arrange over the chops. Mix the bouillon, mushrooms, mustard, parsley, salt & pepper in a bowl. Pour over the onions. Simmer 1 hour or until the chops are cooked through.

Stir in the sour cream. Cook for 15 minutes.
Serve w/hot rice or pasta.~~

Cinnamon Sticky Biscuits
2 tbsp butter
1/4 cup brown sugar
1 tbsp honey or corn syrup

Biscuits
2 cups flour
1 tbsp baking powder
1 tbsp sugar
1/4 tsp salt
3/4 cup milk
1/4 cup canola oil

Filling
1/2 cup packed brown sugar
1/2 tsp cinnamon
1/4 cup raisins and/chopped nuts

Combine butter, 1/4 cup brown sugar and honey in a small saucepan and warm until melted and smooth. Pour over bottom of an 8x8 pan that has been sprayed with cooking spray. Set aside.

In a large bowl combine flour, baking powder, sugar and salt. Add the milk and canola oil and stir by hand just until you have a soft dough. Don't overmix.

On a lightly floured board pat or roll the dough into a 9x14" rectangle. Sprinkle with 1/2 cup brown sugar, cinnamon and raisins or nuts. Starting from a long side, roll tightly into a log. Cut into 9 biscuits using a serrated knife. Place into the baking pan.

Bake at 400 20 minutes until golden and bubbly. Invert onto a platter while still warm.

The Cake Mix Doctor, page 109

Serves: 16
Preparation Time: 10 minutes
Baking Time: 30 to 35 minutes
Assembly Time: 15 minutes

Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
2/3 cup fresh orange juice
1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
4 large eggs
2 teaspoons ground cinnamon
3 cups grated carrots (5 medium carrots)
1/2 cup raisins
1/2 cup chopped walnuts or pecans
Fresh Orange Cream Cheese Frosting (see below)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening. Dust with flour, then shake out the excess flour. Set the pans aside.

2. Place the cake mix, pudding mix, orange juice, oil, eggs, and cinnamon in a large bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Gently fold in the carrots, raisins, and nuts with a rubber spatula. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 30 to 35 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edges of each layer and invert each onto a rack, then invert each again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.

4. Meanwhile, prepare the Fresh Orange Cream Cheese Frosting. (recipe follows)

5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.

Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake in the refrigerator before serving.

Fresh Orange Cream Cheese Frosting

1 package (8 ounces) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
2 tablespoons fresh orange juice
1 tablespoon grated orange zest (from 1 medium orange)

1. Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well combined, 1 minute. Then add the orange juice and zest to the mixture. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 1 minute more.

2. Use at once to frost the Carrot Cake

Lemon Sheet Cake

24

Yield 1 - 10 x 15 x 1 inch sheet cake
Ingredients

* 1 cup butter
* 1 cup water
* 2 cups all-purpose flour
* 2 cups white sugar
* 2 eggs
* 1/2 cup sour cream
* juice of 1 lemon
* zest of 1 lemon
* 1/2 teaspoon salt
* 1 teaspoon baking soda
*

* Frost with Cream Cheese Frosting but use lemon juice instead of water or milk

Directions

1. In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, lemon juice and zest, salt, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.
2. Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.

Sue

Yield 1 - 10 x 15 x 1 inch sheet cake
Ingredients

* 1 cup butter
* 1 cup water
* 2 cups all-purpose flour
* 2 cups white sugar
* 2 eggs
* 1/2 cup sour cream
* 1 teaspoon almond extract
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 cup butter
* 1/4 cup milk
* 4 1/2 cups confectioners' sugar
* 1/2 teaspoon almond extract
* 1 cup chopped walnuts or chopped almonds or pecans

Directions

1. In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.
2. Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
3. Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake. A jelly roll pan is best for this cake. Let stand a day before eating if you can as the flavors are better. This is making me hungry for one.

Sue

Grease and flour a bundt pan. Mix all ingredients well, and bake at 325 degrees 1 hour.

Glaze:
Mix 3/4 cup icing sugar with juice of 1 lemon.

When cake is done let cool slightly then set onto a rack set over a baking sheet. Drizzle glaze all over the cake.

This cake is awesome and freezes very well!

2 cans Hungry Jack® biscuits, 10-count
1 bag chocolate Hershey’s Kisses®
melted butter
cinnamon sugar mixture (3 parts sugar to 1 part cinnamon)

Split biscuits in half. Unwrap 40 Kisses. Wrap each Kiss with a biscuit half and roll into a ball. Dip each ball into melted butter and roll in cinnamon sugar. Drop balls into Bundt® pan and bake at 350° for 20-25 minutes.

1 box fat free angel food cake mix
1 (14 ounce) can crushed pineapple with juice, don't drain juice
1 (10 ounce) can mandarin oranges in juice, drained
Zest of 1 orange

Heat oven to 350 degrees F. Line muffin pans with 24 paper liners or spray with nonstick cooking spray.

Combine first three ingredients and mix well. Blend zest in last. Fill muffin cups approximately 3/4 full.

Sue