Christmas Pudding Recipe

Ingredients

• 2 cups All Purpose Flour -- sifted
• 1/3 cup sugar
• 1 1/4 teaspoons soda
• 1 teaspoon salt
• 1 teaspoon Cinnamon
• 1/4 teaspoon Ginger
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Cloves
• 1 cup suet -- ground or grated
• 1 cup buttermilk or sour milk
• 1 cup raisins
• 1/3 cup molasses
• Butterscotch, Nutmeg or Hard Sauce

Directions

1. Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and cloves. Stir in suet, buttermilk or sour milk, raisins, and molasses. Mix until dry ingredients are moistened. Turn into well-greased 2-quart mold or casserole. Cover with tight cover or aluminum foil. Place on rack in large steamer or kettle. Add boiling water to height of 2 inches in steamer,
2. cover. Steam 2 to 2 1/2 hours or until pudding springs back when touched lightly in center.** Serve hot, cut into slices with Butterscotch, Nutmeg,
3. or Hard Sauce. 
4. If desired, Christmas Pudding may be baked in a 300 degree oven. Place a pan of water in oven. Cover pudding and bake 1 1/2 to 1 3/4 hours.

Butterscotch Sauce: Combine 1 cup firmly packed brown sugar, 2 tablespoons flour and 1/8 teaspoons salt. Stir in 1 cup cream and 1 cup milk. Cook over medium heat, stirring constantly, until slightly thickened.

Hard Sauce: Cream 1/2 cup butter. Add gradually 2 cups sifted confectioners’ sugar, creaming until light and fluffy. Blend in 1/8 teaspoon salt, 1 tablespoon boiling water, 1 teaspoon vanilla and 2 teaspoons Rum or Brandy Flavoring, if desired. Chill until serving time.

Nutmeg Sauce: Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaming until light and fluffy. Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1 teaspoon French’s Vanilla. Gradually add 1 1/4 cups boiling water. Cook in top of double boiler over boiling water, stirring constantly until slightly thickened. Stir in 1/4 teaspoon nutmeg.

ice Cream Sandwich Recipe

Ingredients

• 1/2 cup 35% cream
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 12 chocolate wafers

Directions

1. Beat cream with sugar and vanilla in a medium bowl with an electric mixer on medium until firm peaks form, 3 to 4 min.
2. Spoon 2 tbsp cream filling onto each of 6 chocolate wafers.
3. Top each with another wafer and press down until filling reaches each edge.
4. Arrange on a baking sheet and freeze until ready to serve, at least 4 hours or, preferably, overnight.

 

Creamed Bananas in Puff Pastry Shells

Ingredients

1. 1 1/2 teaspoons all-purpose flour 
2. 2 egg yolks 
3. 1 1/2 teaspoons vanilla extract 
4. 1 cup heavy cream 
5. 1/4 cup sugar 
6. 1 cup French vanilla ice cream, softened 
7. 3 medium bananas 
8. 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions 
9. Chocolate syrup

Directions

1. Beat the flour, egg yolks and vanilla extract in a medium bowl with a fork or whisk.
2. Heat the heavy cream and sugar in a 1-quart saucepan over medium heat just to a boil, stirring occasionally. Remove the saucepan from the heat. Stir half the cream mixture into the egg yolk mixture. Return the egg mixture to the saucepan and heat just to a boil. Cook and stir for 2 minutes or until the mixture is thickened. Remove the saucepan from the heat. Stir in the ice cream. Cover and refrigerate for 3 hours.
3. Coarsely chop the bananas and stir into the egg mixture. Place the pastry shells onto 6 plates. Spoon the banana mixture into and over the pastry shells. Drizzle with the chocolate syrup.

Cheese Danish Recipe

Ingredients

• 2 pkgs crescent rolls
• 2 8 oz pkgs. cream cheese
• 1 cup sugar
• 1 tsp vanilla
• 1 egg yolk, save white

Directions

1. Line bottom of 9 x 13 inch pan by pressing together one package of crescent rolls.
2. Mix together, cream cheese, sugar, yolks, and vanilla. Spread over dough.
3. Top with remaining package of crescent rolls. Whisk egg whites and brush over the tops. Bake at 350 degrees for 30 minutes.
4. Optional: when cool, top with sifted powdered sugar, powdered sugar glaze, or chocolate glaze, or fruit and whipped cream.

Apple Danish Pastry Recipe

Ingredients

• 2 pk Active dry yeast
• 2 Or cakes compressed yeast
• 1/4 c Water; * see note
• 3/4 c Milk; scalded
• Sugar
• 2 ts Salt
• 1 1/3 c Butter or margarine; divided
• 1/2 ts Lemon extract
• 3 Eggs; beaten
• 4 1/2 c All-purpose flour
• 1 cn (20 ozs.) sliced apples
• 3 ts Cinnamon

Directions

1. Use very warm water (105` to 115`) for dry yeast; use lukewarm water (80` to 90`) for compressed yeast. Sprinkle dry yeast or crumbled cake into water. Let stand a few minutes, then stir until dissolved. Pour hot milk over 1/3 cup sugar, the salt and 1/3 cup butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add the flour gradually.
2. Place the dough in a greased 9x13x2-inch pan. Chill for 1 to 2 hours. Turn the chilled dough out onto a floured surface. Roll into a rectangle 16x12-inches. Spread 1/3 cup butter or margarine over 2/3 of the dough. Fold the unspread portion of the dough over half the covered portion. Fold the 3rd section over the first 2.  Roll the dough to its original size, and repeat this process twice, using the remaining butter. Return the dough to the refrigerator, and chill overnight.
3. Next day, divide the dough in half. Roll each half into a rectangle 14x9-inches. Cut into strips 14x3/4-inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each. Sprinkle with the cinnamon mixed with 1/2 cup sugar. Cover. Let rise in a warm place, free from draft, until doubled in bulk. Bake in preheated 375` oven for about 12 minutes.

Makes about 2 dozen 

Cream Cheese Apple Dip Recipe

Ingredients

• 24 oz cream cheese
• 6 tb milk
• 2 1/4 c brown sugar
• 3 ts vanilla
• 6 apples; sliced

Directions

1. Blend all ingredients together. Dip sliced granny smith apples in the dip, then into crushed peanuts.

Enjoy! Makes a great fruit dish for a party or buffet or you can just enjoy it at home like we do.

Boston Banana Creme Pie Recipe

Ingredients

Cake:

• 1 1/4 Cups All-Purpose Flour
• 3/4 Cup Sugar
• 2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 2/3 Cup Milk
• 1/4 Cup Melted Butter
• 1 teaspoon Vanilla Extract
• 1 Egg

Filling:

• 1/2 Cup Sugar
• 3 tablespoons All-Purpose Flour
• 1/8 teaspoon Salt
• 1 1/4 Cup Milk
• 1 Egg, -- Slightly Beaten
• 1 tablespoon Butter
• 1 teaspoon Vanilla Extract
• 3 Medium Bananas, -- Cut into 1/4 Inch Slices

Glaze:

• 1 ounce Unsweetened Chocolate
• 2 tablespoons Butter
• 1 Cup Powdered Sugar
• Dash of Salt
• 1/2 teaspoon Almond Extract
• 3 tablespoons Milk

Directions

1. Cake: Preheat oven to 350 degrees F. Grease bottom of 9 inch pie pan. Line bottom with waxed paper and grease again. In large bowl, blend on low speed, flour, sugar, baking powder, salt, milk, butter, vanilla and egg.
2. Blend until moistened. Beat 2 minutes on medium speed. Pour into pie pan.
3. Bake 20-30 minutes or until toothpick inserted in center comes out clean.
4. Cool 5 minutes. Invert on wire rack. Remove waxed paper. Cool completely.
5. Split horizontally, making 2 thin layers. Filling: in medium saucepan, mix together sugar, flour and salt. Gradually stir in milk. Boil 1 minute. Stir constantly. Blend 1/4 cup hot mixture into egg and egg mixture back into saucepan. Cook until mixture is bubbly. Stir constantly. Remove from heat.
6. Stir in butter and vanilla. Cool. Stir often. Spread half of filling on cut side of larger cake layer. Arrange banana slices on filling. Spread remaining filling on top. Top with cake layer, cut side down. Glaze: in small saucepan over low heat, melt chocolate and 2 tablespoons butter.
7. Remove from heat. Stir in powdered sugar, dash of salt, almond extract and enough milk to make spreading consistency. Mix until smooth. Spread on top of cake, letting glaze drip down sides of cake. Refrigerate until serving time. Store in refrigerator.

German Sweet Chocolate Cream Pie Recipe

Ingredients

• 1 German chocolate cake mix
• 1/3 cup milk
• 2 tablespoons sugar -- optional
• 1 package cream cheese
• 3 1/2 cups Cool Whip -- 8-oz container
• 8" Graham Cracker Crust

Directions

1. Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker’s German Sweet Chocolate and 2 T milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth.
2. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into baked 8″ Graham Cracker Crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.

Mississippi Mud Pie Recipe

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup sugar
• 1 (12 ounce) container non-dairy whipped topping, thawed
• 1 (3 1/2 ounce) package instant chocolate pudding mix
• 1 (3 1/2 ounce) package instant butterscotch pudding mix
• 3 cups milk

Directions

1. Combine graham cracker crumbs, 1/4 cup sugar and butter.
2. Press firmly onto the bottom and sides of a 9-inch pie plate.
3. Blend together the cream cheese and sugar; mixing well.
4. Fold in half the nondairy whipped topping.
5. Spread mixture in the crust-lined pie plate.
6. Whisk together the pudding mixes and milk; mixing well.
7. Spread on top of the cream cheese mixture.
8. Top with the remaining nondairy whipped topping.

New York Cheesecake Recipe

A really easy to make but delicious cheesecake recipe.

Ingredients

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Chocolate Caramel Apples Recipe

Ingredients

• 4 ripe apples
• 4 wooden skewers
• 14 ounces (1 bag) soft caramel candy
• 2 tbsp water
• 10 ounces semi-sweet chocolate chips
• 2 tbsp shortening
• 2 cups chopped candy bars, chocolate, or nuts

Directions

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.
3. Place the unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for and additional minute or until completely melted. The caramel should be smooth and liquid by the end.
4. Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.
5. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.
6. Combine the chocolate and the shortening in a microwave-safe bowl and microwave until melted, stirring every 45 seconds.
7. Dip the caramel-covered apple in the chocolate. If necessary, spoon some chocolate over the top to ensure the apple is completely covered with chocolate. While the chocolate is still wet, dip the bottom half in the chopped candy bars and roll until the bottom half is covered. Place back on the baking sheet and repeat with remaining apples.
8. Chill apples in refrigerator until completely set, about 45 minutes. Always store apples in the refrigerator.

 

Toasted Waffle Ice Cream Sandwich Recipe

Ingredients

• 1 frozen waffle
• 1/2 tablespoon butter
• 1 scoop vanilla ice cream, softened
• 1 tablespoon maple syrup

Directions

1. Toast the frozen waffle, immediately spread with butter and cut the waffle in half. 
2. Place a scoop of ice cream on one half of the waffle, distributing evenly. 
3. Drizzle the ice cream with maple syrup; top the ice cream with the other half of the waffle and gently press to seal the sandwich.

Reeses Squares Recipe

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1 lb confectioners' sugar ( 3 to 3 1/2 cups)
• 1 1/2 cups peanut butter
• 1 cup butter, melted
• 1 (12 ounce) bags milk chocolate chips

Directions

1. Combine graham crumbs, sugar and peanut butter and mix well.
2. Blend in melted butter until well combined.
3. Press mixture evenly into a 9 x 13 inch pan.
4. Melt chocolate chips in microwave or in double boiler.
5. Spread over peanut butter mixture.
6. Chill until just set and cut into bars