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Dessert recipes continued
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Dessert Recipes


    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 egg 
    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. 
    Store covered.

UPSIDE DOWN PEAR CRANBERRY CAKE Ingredients 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 Directions 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 COOKIES Ingredients 1/2 cup shortening 1 1/3 cups brown sugar, packed 2 eggs 1 tsp. vanilla 1 1/2 cups self-rising flour 1 cup crushed corn flakes 1 1/2 cups chopped pecans Directions 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 CAKE Ingredients 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 Directions 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 RECIPE Ingredients 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 Directions 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.
FUNNEL CAKES Ingredients 2 eggs, beaten 1-1/4 to 1-1/2 cups milk 2 cups flour 1 tsp. baking powder 1/2 tsp. salt Directions 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.
PEACH COBBLER Ingredients 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 Directions 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 TOPPING Ingredients 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 Directions 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 PUDDING Ingredients 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 Directions 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.
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