2 cups butter
2 1/4 cups brown sugar
3 cups flour
3 cups quick oats
1 tsp salt
2 tsp soda
1 carmel ice cream topping
1 - 16 oz bag chocolate chips
In large bowl, mix softened butter, brown sugar, flour, oats, salt and soda.
Press 3/4 of mixture up sides and bottom of well greased cookie sheet. Bake for 8 to 10 minutes at 350. Let cool. Pour on carmel and spread evenly. Sprinkle on chips and crumble remaining cookie dough on top. Bake 10 - 12 minutes at 350.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
7/17/09
New England Trifle - Arliss
1 11oz angle food cake
½ cp orange soda pop
1 Pint whipping cream
or cool whip
.1 51/2 oz pkg vanilla instant pudding
2/3 cp sliced almonds
Line the bottom pf a 9x12 pan with angel food cake broken into pieces. Spoon soda pop over cake pieces. Prepare pudding according to the pkg and spread over the cake. Spread cream or cool whip over pudding and sprinkle on almonds. Chill 2 hours before serving.
½ cp orange soda pop
1 Pint whipping cream
or cool whip
.1 51/2 oz pkg vanilla instant pudding
2/3 cp sliced almonds
Line the bottom pf a 9x12 pan with angel food cake broken into pieces. Spoon soda pop over cake pieces. Prepare pudding according to the pkg and spread over the cake. Spread cream or cool whip over pudding and sprinkle on almonds. Chill 2 hours before serving.
Frosted Pumpkin Bars - Heidi and May
4 eggs beaten
1/2 tsp. Salt
1 cup salad oil
2 tsp cinnamon
2 cups sugar
1 tsp. Soda
1 cup pumpkin
1 tsp baking powder
2 cups flour
nuts or raisins optional
Combine & mix all ingredients & pour into greased & floured large cookie sheet.
Bake at 350° for 20-25 minutes
FROSTING FOR PUMPKIN BARS
3 ounces cream cheese– softened
6 Tbsp. Butter
3/4 lb. Powdered sugar
1 tsp vanilla
1 tsp. Milk or enough for consistency
1/2 tsp. Salt
1 cup salad oil
2 tsp cinnamon
2 cups sugar
1 tsp. Soda
1 cup pumpkin
1 tsp baking powder
2 cups flour
nuts or raisins optional
Combine & mix all ingredients & pour into greased & floured large cookie sheet.
Bake at 350° for 20-25 minutes
FROSTING FOR PUMPKIN BARS
3 ounces cream cheese– softened
6 Tbsp. Butter
3/4 lb. Powdered sugar
1 tsp vanilla
1 tsp. Milk or enough for consistency
Decadent Mud Pie - Heidi and May
3 squares Baker’s Semi-Sweet Chocolate, melted
1/4 cup canned sweetened condensed milk
1 oreo pie curst (6 0z)
1/2 cup chopped toasted pecans (optional)
2 cups cold milk
2 pkg. (4 serving size ea) Chocolate Flavored Instant Pudding
1 tub (8 oz) Cool Whip
Mix: chocolate & condensed milk until blended. Pour into crust. Sprinkle with pecans.
Pour: milk into large bowl add pudding mixes, beat with wire wish until well blended. Spread over pudding layer in crust; top with whipped topping.
Refrigerate 3 hours
1/4 cup canned sweetened condensed milk
1 oreo pie curst (6 0z)
1/2 cup chopped toasted pecans (optional)
2 cups cold milk
2 pkg. (4 serving size ea) Chocolate Flavored Instant Pudding
1 tub (8 oz) Cool Whip
Mix: chocolate & condensed milk until blended. Pour into crust. Sprinkle with pecans.
Pour: milk into large bowl add pudding mixes, beat with wire wish until well blended. Spread over pudding layer in crust; top with whipped topping.
Refrigerate 3 hours
Vanilla Ice Milk - Heidi and May
6 Eggs
2 Cups Sugar
1/8 Tsp Salt
2 Qts. Milk
2 TBSP. Vanilla
Beat Eggs thoroughly. Add sugar gradually and continue to beat until mixture is very stiff. Stir in remaining ingredients. Pour into can and freeze
2 Cups Sugar
1/8 Tsp Salt
2 Qts. Milk
2 TBSP. Vanilla
Beat Eggs thoroughly. Add sugar gradually and continue to beat until mixture is very stiff. Stir in remaining ingredients. Pour into can and freeze
Strawberry Sherbet - Heidi and May
6– 10 oz Pkgs. Frozen Sweetened Strawberries (Thawed)
2 Cups Milk
1/2 Cup Orange Juice
1/8 Tsp Cinnamon
Puree strawberries and strain through a sieve to remove seeds. Combine them with the remainder of ingredients and freeze as directed.
Makes 3 quarts.
2 Cups Milk
1/2 Cup Orange Juice
1/8 Tsp Cinnamon
Puree strawberries and strain through a sieve to remove seeds. Combine them with the remainder of ingredients and freeze as directed.
Makes 3 quarts.
Chocolate Chip Mint Ice Cream - Heidi and May
4 Eggs
2 Cups Sugar
1/4 TSP Salt
6 2/3 Cups Evaporated Milk (Equivalent to 4-13 oz. cans)
1 1/2 Cups Grated Milk Chocolate
1 1/2 TSP Peppermint Extract
Add sugar gradually to beaten eggs and continue to beat until stiff. Stir in remaining ingredients. Pour into can and freeze
2 Cups Sugar
1/4 TSP Salt
6 2/3 Cups Evaporated Milk (Equivalent to 4-13 oz. cans)
1 1/2 Cups Grated Milk Chocolate
1 1/2 TSP Peppermint Extract
Add sugar gradually to beaten eggs and continue to beat until stiff. Stir in remaining ingredients. Pour into can and freeze
German Chocolate Brownies - Heidi and May
1 pkg. Pillsbury Plus German Chocolate Cake Mix
1/3 Cup Canned Evaporated Milk
3/4 Cup Melted Butter
Mix together well until batter pulls away from side of bowl.
Set aside.
2 pkgs. Melted Kraft caramels (mix with 1/2 cup regular milk and melt). Add 1 cup chopped nuts & 1 cup chocolate chips. Take 1/2 cake mix batter, and press in a cake pan. Bake at 350° for 6 minutes ten add chocolate ships. Pour on melted caramels then nuts. Put remaining batter on top. Bake at 350° for 16-20 min. Don’t cut when hot!
1/3 Cup Canned Evaporated Milk
3/4 Cup Melted Butter
Mix together well until batter pulls away from side of bowl.
Set aside.
2 pkgs. Melted Kraft caramels (mix with 1/2 cup regular milk and melt). Add 1 cup chopped nuts & 1 cup chocolate chips. Take 1/2 cake mix batter, and press in a cake pan. Bake at 350° for 6 minutes ten add chocolate ships. Pour on melted caramels then nuts. Put remaining batter on top. Bake at 350° for 16-20 min. Don’t cut when hot!
Brownies - Heidi and May
Melt 2 cubes of butter, mix in ½ cup cocoa
Add:
2 cups sugar
½ tsp salt
4 eggs 1 tsp vanilla
1 ½ cup flour
Mix all ingredients. Bake at 350 degrees for 20-25 minutes
Add:
2 cups sugar
½ tsp salt
4 eggs 1 tsp vanilla
1 ½ cup flour
Mix all ingredients. Bake at 350 degrees for 20-25 minutes
