Desserts and Sweets| Breads | Breakfast and Egg Dishes | Misc |
| Soup | Entrees and Main Dishes | Salad and Salad Dressing |
Desserts and Sweets| Breads | Breakfast and Egg Dishes | Misc |
| Soup | Entrees and Main Dishes | Salad and Salad Dressing |
No-Bake Chocolate/Peanut Butter
Cookies
Martha Washingtons
Paper Bag Apple Pie
Three Easy Pies
Bohemian Coffee Cake
Becky's Pineapple Cake
Brown Sugar Shortbread
Angel Pie
JOE'S Pie Crust
Kentucky Pecan Pie
Chocolate Pizza
Peanut Butter-Chocolate Cheesecake
$250.00 Neiman Marcus Cookies
Pineapple Upside-Down Cake
Peanut Butter Pie
Wacky Cake
2 cups sugar
½ cup (one stick) butter
½ cup milk
½ cup cocoa
2/3 cup peanut butter (we like crunchy)
3 cups rolled oats (we like old-fashioned, quick-cooking type
is fine)
2 teaspoons vanilla extract
Place a piece of wax paper or foil on counter or cookie sheet.
In a medium saucepan, combing sugar, butter, milk, and cocoa. Cook over medium heat, stirring constantly until mixture comes to a rolling boil. Remove from heat, cool 1 minute. Add peanut butter and vanilla, stirring to blend. Add oats, stirring well to mix.
Quickly drop by heaping teaspoons onto wax paper or foil. Cool completely.
1 18-ounce jar of peanut butter (1 ¾ cups)
2 ½ boxes powdered sugar (one large bag)
3 sticks of butter (I've used two sticks and it was plenty)
1 Tablespoon vanilla
1 block of paraffin wax (2"x 2"x ½")
12 ounces chocolate chips
Cream butter, add peanut butter and mix. Then add sugar and vanilla. Mix.
Shape into balls (or just press into a cookie sheet for the easy way) and refrigerate for 2 hours. Melt chocolate and paraffin in a double boiler. Dip balls in melted chocolate mixture and place on waxed paper. You may need to make more of the chocolate mixture to cover all of the balls.
Don't let the paraffin scare you. It is in a lot stuff you eat. But don't leave it out or the chocolate doesn't set up very well. I found my paraffin at Ace Hardware in the canning goods. You may find it in you grocery store.
9-inch pie shell
2 ½ pounds granny smith apples (3 or 4 large ones)
1 cup sugar
½ cup plus 2 Tablespoons flour
½ teaspoon nutmeg and/or cinnamon
2 Tablespoons lemon juice
½ cup butter, softened
Preheat oven to 400°.
Wash, pare, and slice apples. Toss apples with mixture of ½
cup sugar, 2 Tablespoons flour and the nutmeg/cinnamon. Fill pie
shell with apples. Sprinkle with lemon juice.
Mix ½ cup sugar, ½ cup flour, and butter into a
paste. (I add about a half cup of oatmeal to this mixture, but
the original recipe does not call for it.) Spread on top of pie.
Place pie in a large brown paper bag, fold the ends over twice
and seal with staples or metal paper clips. Set on rack in center
of oven, but make sure the bag is not touching any of
the heating elements.
Bake 1 hour. Remove from oven and let sit for 10 minutes. Remove
from bag, carefully.
A graham-cracker crust is used for all of these pies.
Eagle Brand Pie
1 14-ounce can sweetened condensed milk
2 egg yolks
juice of 1 ½ lemons
1 8-ounce container whipped topping (like Cool Whip)
Raspberry Cream Pie
1 14-ounce can sweetened condensed milk
2/3 cup frozen raspberry lemonade concentrate, thawed
1 8-ounce container whipped topping (like Cool Whip)
1 cup fresh or frozen (thawed) whole raspberries
Pink Lemonade Pie
1 8-ounce container whipped topping (like Cool Whip)
1 small can of pink lemonade concentrate, thawed
1 14-ounce can sweetened condensed milk
For whichever pie you choose, mix the ingredients together and pour the mix into the graham cracker crust. Refrigerate for at least an hour. Slice and serve with more whipped topping if you choose.
1 cup butter
1 ¾ cup sugar
4 eggs
1 teaspoon vanilla
3 cups flour
1 ½ teaspoon baking powder
½ teaspoon salt
2 cans of your favorite pie filling
Cream butter and sugar. Beat in the eggs, one at a time, then add the vanilla.
In another bowl, sift the flour, baking powder, and salt together. Add the dry ingredients to the butter mixture, beating well.
Spread in a jelly roll pan, saving a little more than a cup of the batter. Spread 2 cans of pie filling to within a ½ inch of the edges of the pan. Drop the remaining dough by teaspoonfuls over the pie filling.
Bake at 350° for 50 minutes.
Cake:
2 cups flour 1 cup chopped pecans
2 cups sugar 1 ½ teaspoons vanilla
2 eggs ¼ teaspoon salt
2 teaspoons baking powder
20-ounce can crushed pineapple in juice or syrup
Frosting:
8 ounces cream cheese, room temperature
8 Tablespoons butter, room temperature
2 cups powdered sugar
1 ½ teaspoon vanilla
Preheat the oven to 350°. Grease a 9x13' baking pan.
In a large bowl, mix together all the cake ingredients. Pour the batter into the prepared pan. Bake for 35 minutes or until it tests done.
With an electric mixer, beat together the cream cheese and butter. Mix in the powdered sugar and vanilla. Beat until smooth. Spread the cake with the frosting. The cake can be frosted warm or cool.
1 cup butter (real butter people), softened
½ cup packed brown sugar
2 ¼ cups flour
In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. [Didn't take that long for me but…] Pat into a 1/3-inch thick rectangle. [Original recipe says it will be about 11 by 8 inches but my didn't turn out that small.] Cut into 2 by 1 inch strips. Place 1 inch apart on ungreased baking sheets. Prick with a fork [just to make them fancy]. Bake at 300° for 25 minutes or until bottom begins to brown. Cool for 5 minutes and remove to wire rack to cool completely.
Makes about 3.5 dozen.
4 eggs, separated
¼ teaspoon cream of tartar
1 1/2 cup sugar
1 lemon
1 1/2 cup whipping cream or 12-ounce container Cool Whip
Meringue Crust:
Beat 4 egg whites till frothy. Add cream of tartar. Beat.
Add 1cup sugar. Beat stiff. Spread in well greased 9-inch pie
pan. Bake 1 hour at 275°. Cool in oven.
Lemon custard filling:
Beat 4 egg yolks until creamy. Add ½ cup sugar and juice
and rind of 1 lemon. Cook in double boiler till thick. Let cool.
To assemble pie:
Whip cream or open container of Cool Whip.
Spread 1/2 of whipping cream in pie crust. Then pour on the cooled lemon filling and top with remainder of whipped cream.
For 8-9" two crust pie:
1-3/4 cups flour
1 teaspoon salt
1/2 cup vegetable oil
3 Tablespoons cold water
For 8-9" one crust pie:
1 cup plus 2 T flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 Tablespoons cold water
Measure flour into bowl; stir in salt. Add oil and mix thoroughly. Sprinkle water over the mixture. Roll out between waxed paper. Dampen counter (do not make counter too wet) then place down first sheet of paper, to keep it in place. Let remaining oil from measurer drip into pie pan so as to assist in controlling the crust when placed in.
For one crust pie that is to be baked prior to filling, prick crust all over with a fork, cook in oven at 450° for 12-15 minutes. Do not prick crust if it and the filling are to be cooked together (eg, pecan pie).
1-1/4 cup white corn syrup
1 cup Dark brown sugar
1/3 teaspoon salt
1/3 cup butter, melted
1 teaspoon vanilla
3 eggs
1-1/4 cup pecan halves
Combine syrup, sugar, salt, butter, and vanilla. Mix well. Add slightly beaten eggs. Pour pecans in bottom of 9-inch unbaked pie shell. Pour mixture over pecans. Bake in pre-heated 350° oven for approximately 45 minutes. When cool, you may top with whipped cream of ice cream.
(Custard is done when knife inserted mid-radius comes out clean.)
8 ounces semi-sweet chocolate
12-13 ounces white chocolate
1 cup Rice Krispies
1 cup peanuts, roasted and unsalted
1 cup miniature marshmallows
green and red candies or candied cherries sliced to look like
green pepper and pepperoni
Melt 8 ounces semi-sweet chocolate and 8 ounces white chocolate together. Mix in Rice Krispies, peanuts, and marshmallows. Pour into pizza pan. Spread "pepper" and "sausage" over the top. Melt extra white chocolate and drizzle over the top to look like cheese. Refrigerate.
Crust:
3 cups graham cracker crumbs
3 Tablespoons sugar
¾ cup butter, melted
Mix graham cracker crumbs, sugar and butter together. Pat into
buttered 9" springform pan.
Filling:
24 ounces cream cheese
1 teaspoon lemon juice
¾ cup sugar
1 cup peanut butter
3 eggs
8 ounces semi sweet chocolate
1 teaspoon vanilla
Mix cream cheese and sugar together; add eggs, vanilla, and lemon
juice. Warm peanut butter and add to mix.
Melt chocolate. [Anita note: Microwaves make chocolate melting
easy. Don't have to use a double boiler.]
Pour 1/4 cream cheese-mixture in crust; drizzle 1/3 chocolate;
continue in same manner, ending with mixture, until mixture and
chocolate are used.
Bake in 450° oven for 10 minutes, then 250° for 30 minutes.
Topping:
2 cups sour cream
1/2 cup sugar
1 teaspoon vanilla
Combine all ingredients and pour over baked cake. Bake for an additional 10 minutes at 250°.
(1) 2 cups butter
(1) 2 cups sugar
(1) 2 cups brown sugar
(2) 4 eggs
(1) 2 teaspoons vanilla
(2) 4 cups flour
(2 ½) 5 cups blended oatmeal*
(½) 1 teaspoon salt
(1) 2 teaspoon(s) soda
(1) 2 teaspoon(s) baking powder
(12) 24 ounces chocolate chips
(4) 8 ounces Hershey's chocolate bar, grated
(1½) 3 cups chopped nuts
* Measure oatmeal into blender and
"blend" into a powder.
Cream butter, sugar, and brown sugar together. Add eggs and vanilla. In another bowl, mix together flour, oatmeal, salt, baking powder, and soda. Add to butter/sugar mixture. Stir in chocolate chips, Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375°. Makes 112 cookies. (Amounts in parenthesis above are for half recipe, which is usually plenty.)
Here is the memo I recieved many years ago:
Subject: Expensive Lesson $250.00 Cookie RecipeMy daughter and I had finished a salad at the Neiman-Marcus Café in Dallas and decided to have a small dessert. Because our family members are such "Cookie Monsters", we decided to try the Neiman-Marcus Cookie. It was so good that I asked if they would give me the recipe. She said with a frown, "I'm afraid not." "Well," I said, "would you let me buy the recipe?" With a cute smile, she agreed. I asked how much and she responded, "Two fifty." I said, with approval, "Just add it to my tab."
Thirty days later I received my statement from Neiman-Marcus and it was $285.00. I looked again and remembered I had only spent $9.95 for two salads and about $30 for a scarf. As I glanced at the bottom of the statement it said "Cookie Recipe-$250". Boy was I upset. I called Neiman's accounting office and told them the waitress said it was "two fifty" and I did not realize she meant $250.00 for a cookie recipe. I asked them to take back the recipe and reduce my bill. But they said they were sorry. All the recipes were this expensive so not just anyone could duplicate the bakery recipes. The bill would stand. I just said, "Okay. You guys have my $250. Now I'm going to have $250 worth of fun." I told her that I was going to see to it that every cookie lover would have the $250 recipe from Neiman-Marcus for nothing. She replied, "I wish you wouldn't do this." I said, "I'm sorry but this is the only way I feel I can get even, and I will."
So here it is. Please pass it on to someone else or run a few copies. I paid for it. Now you can have it for free.Have fun. This is not a joke. This is a true story.
BELIEVE IT OR NOT!!!!!!!
1 can (20 oz) pineapple slices in juice
2/3 cup butter
2/3 cup brown sugar, packed
10 maraschino cherries
¾ cup granulated sugar
2 eggs, separated
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 ½ cups flour
1 ¾ teaspoons baking powder
½ cup dairy sour cream
Preheat oven to 350°. Drain pineapple; reserve 2 tablespoons liquid. In 9 or 10 inch iron skillet, melt 1/3 cup butter. Remove from heat. Add brown sugar and stir until blended. Arrange pineapple slices in skillet. Place 1 cherry in center of each slice.
In large bowl, beat remaining 1/3 cup butter with ½ cup granulated sugar until fluffy. Beat in egg yolks, lemon peel and juice, and vanilla. In medium bowl, combine flour, baking powder and alt. Blend dry ingredients into creamed mixture alternately with sour cream and reserved pineapple liquid. In large bowl, beat egg whites until soft peaks form. Gradually beat in remaining ¼ cup sugar until stiff peaks form. Fold into batter. Spread evenly over pineapple in skillet.
Bake in preheated oven about 35 minutes or until cake springs back when touched. Let stand in skillet on wire rack 10 minutes. Invert onto serving plate.
Crust
1 1/4 cups chocolate cookie crumbs
1/4 cup sugar
1/4 cup butter, melted
Filling
8 oz package cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 Tablespoon butter, softened
1 teaspoon vanilla
1 cup heavy cream, whipped
Combine crust ingredients. Press into a 9" pie pan. Bake @ 375° for 10 minutes. Cool.
In a mixing bowl, beat cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate cookies or cookie crumbs if desired. Refrigerate.
Dry ingredients
1 ½ cup sifted flour
1 cup sugar
1 Tablespoon cocoa
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
Liquid ingredients
6 Tablespoons oil
1 cup cold water
1 scant Tablespoons vinegar
In an 8 x 8 ungreased pan, sift together the dry ingredients. In a small bowl, measure together the liquid ingredients and pour into the dry ingredients. Mix with a fork only until the flour is blended. Do not beat. Bake at 350° for 20-25 minutes.
Melt together:
1 square unsweetened chocolate
1 ½ Tablespoons oil
Blend in:
1 ½ cup powdered sugar
3 Tablespoons milk
1 teaspoon vanilla
Mix and pour over cake.
You can double the cake recipe and put it in a 13 x 9 pan. But don't double the icing recipe. It makes a lot!