DOUBLE CHOCOLATE VALENTINE'S BROWNIESIngredients
1 1/4 cups unsifted flour
1/4 cups sugar
1/2 cup cold margarine or butter
1 (14-ounce) can Eagle« Brand Sweetened Condensed Milk
(NOT evaporated milk)
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 (8- ounce) milk chocolate bar, broken into chunks
3/4 cups chopped nuts (optional)
Preheat oven to 350║. Line 13x9-inch baking pan with foil; set aside.
In bowl, combine 1 cup flour and sugar; cut in butter until crumbly.
Press on bottom of pan. Bake 15 minutes.
In another bowl, beat Eagle« Brand, cocoa, egg, remaining
1/4 cup flour, vanilla and baking powder.
Mix in chocolate pieces and nuts. Spread over prepared crust.
Bake 20 min. or until set. Cool.
Use foil to lift out pan. For hearts, cut with heart-shaped cookie
cutter or, with knife, cut around waxed paper heart shape.
Or cut into bars. Decorate with icing or gels if desired.
UPSIDE DOWN PEAR CRANBERRY CAKEIngredients
1 1/2 Cups all purpose flour
1 1/2 tsp. baking powder
1 1/2 sticks (6 oz.) softened sweet butter
3 Tbl. softened sweet butter
1/2 Cup granulated sugar
3 eggs room temperature
2/3 Cup lightly packed dark brown sugar
4 med. sized sweet ripe pears (peeled, cored, sliced)
1/3 Cup whole cranberries--fresh or frozen
2 tsp. vanilla
2 Tbl. cranberry liquor
Cinnamon and nutmeg
Place pear slices in glass pie plate, sprinkle
lightly with cinnamon and nutmeg and soften in microwave for
2 minutes. (If you don't have a microwave, the cake will still
be fine as long as the pears are ripe and soft.) Mix flour and
baking powder in a small bowl. In mixing bowl, beat 11/2 sticks
of butter until pale and creamy. Add granulated sugar and beat
until light and fluffy. Add the eggs, one at a time, beating
after each one. Add the two teaspoons of vanilla. Fold the flour
into the batter just until no white streaks remain, add the two
tablespoons of cranberry liquor. In a nine inch, oven proof,
non-stick skillet, melt remaining three tablespoons butter.
Add the brown sugar and cook over moderate heat until melted
and bubbly. Remove from heat and toss cranberries into pan.
Arrange pear slices in circles over the melted butter, sugar
and cranberries. Begin with the outer circle and work in.
Spread batter evenly over the pear slices. Bake in pre-heated
375 degree oven approximately 25 minutes or until cake tester comes
out clean. Allow cake to cool for five minutes and then invert onto
large platter. Serve warm, garnish with whipped cream or
vanilla ice cream.
CHEWY PECAN SUPREME COOKIESIngredients
1/2 cup shortening
1 1/3 cups brown sugar, packed
1 tsp. vanilla
1 1/2 cups self-rising flour
1 cup crushed corn flakes
1 1/2 cups chopped pecans
Cream shortening, sugar, eggs and vanilla together.
Add flour, mix well. Add corn flakes and pecans, mixing well.
Roll into 2" balls, place on ungreased cookie sheet.
Bake at 350 for about 9-11 minutes.
HOT FUDGE PUDDING CAKEIngredients
1 1/4 cup sugar, divided
1 cup all purpose flour
7 tblsp cocoa, divided
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 cup butter or margarine, melted
1 1/2 tsp vanilla
1/2 cup packed brown sugar
1 1/4 cup very hot water
Heat oven to 350 degrees. In large mixing bowl combine 3/4 cup sugar,
flour, 3 tblsp cocoa, baking powder and salt.
Stir in milk, butter, and vanilla. Beat
until smooth. Pour into an 8 or 9 inch square pan.
Combine remaining sugar, cocoa and add brown sugar. Sprinkle
mixture evenly over batter. Gently pour hot water over the top.
DO NOT STIR. Bake for 35-40 mins or until center is almost set.
Let stand 15 mins. Serve and garnish with whipped cream.
MACAROON COOKIE RECIPEIngredients
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
3/4 cup white sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 cups MOUNDS Sweetened Coconut Flakes
1 (8 ounce) package HERSHEY'S KISSES Milk Chocolates
Beat butter, cream cheese and sugar in large bowl
until well blended. Add egg yolk, almond extract and orange juice;
beat well. Stir together flour, baking powder and salt;
gradually add to butter mixture, beating until well blended.
Stir in 3 cups coconut. Cover; refrigerate 1 hour or until
firm enough to handle. Remove wrappers from chocolate pieces.
Heat oven to 350░F. Shape dough into 1-inch balls; roll balls
in remaining 2 cups coconut. Place on ungreased cookie sheet.
Bake 10 to 12 minutes or until lightly browned.
Remove from oven; immediately press chocolate piece on top of
each cookie. Cool 1 minute; carefully remove from cookie sheet
to wire rack. Cool completely.
2 eggs, beaten
1-1/4 to 1-1/2 cups milk
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
Combine eggs and milk in a bowl. Sift together the flour, baking
powder and salt. Add to the egg mixture; beat until smooth.
Pour the batter into a funnel and pour into hot oil in a zig-zag
pattern. Flip over when bottom has browned, once second side has
browned, remove. Place on a plate covered with paper towels.
Sprinkle with powdered sugar and serve. Vanilla ice cream or
whipped cream is also good as a topping.
6 large peaches
1/4 cup sugar
1 stick (1/2 cup) butter
1 cup flour
1 cup sugar
2/3 cup milk
1 tablespoon baking powder
pinch of salt
Preheat oven to 350 degrees. Peel and slice peaches.
Sprinkle with 1/4 cup sugar and let sit until juice forms.
Melt butter and add flour, 1 cup sugar, milk,
baking powder and salt; stir until smooth.
Place in 9 x 9 inch square pan.
Put peaches and their juice on top of crust.
Bake in 350 degree oven, uncovered for 1 hour.
CHERRY COBBLER WITH CRUMB TOPPINGIngredients
1 can cherry pie filling
2 tablespoons light margarine
1/2 cup raw one minute oatmeal
4 tablespoons all-purpose flour
1/2 cup sugar
2 tablespoons chopped pecans
butter-flavored vegetable spray
Spray a 2-quart casserole with cooking spray.
Open can of cherry pie filling. Pour into casserole.
Mix light margarine, oatmeal, flour, sugar and pecans.
Crumble over cherry pie filling.
Bake at 350 degrees F for 20 to 25 minutes. Serves 8.
CLASSIC BANANA PUDDINGIngredients
3 small boxes instant vanilla pudding mix
5 cups cold milk
12 ozs. whipped topping (Cool Whip)
8 ozs. sour cream
1 large box vanilla wafers
5 to 6 large bananas
Mix pudding mix with milk. Fold in half of the whipped topping,
all of the sour cream. In large bowl, layer wafers, bananas
pudding mixture. Top with remaining whipped topping. Refrigerate.