whats Baking!!

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Perfect Pineapple Pound Cake

Ingredients:
1 can (20 ounce size) crushed pineapple, undrained, divided
1/2 cup vegetable shortening
1 cup butter or margarine
2 cups granulated sugar
6 large eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
1/4 cup butter or margarine
1 1/2 cup confectioners' sugar



Directions:
First, put 3/4 cup undrained pineapple with its juice in a small bowl; set aside. Drain remaining pineapple and measure 1 cup; set aside.

Cream shortening, butter, and sugar. Add eggs, one at a time, beating thoroughly after each addition.

Sift flour and baking powder together; add to creamed mixture, 1 large spoonful at a time, alternately with milk. Add vanilla; stir in 3/4 cup undrained pineapple with juice and blend well.

Pour batter into a well greased and floured 10-inch tube pan. Place in cold oven. Turn oven to 325 degrees F and bake for 1 1/2 hours, or until top springs back when touched lightly with finger.

Let pineapple pound cake stand for few minutes in pan. Run knife around edges to loosen and remove pineapple cake carefully to a rack.

Combine butter, confectioners' sugar, and about 1 cup drained pineapple. Pour pineapple sauce over cake while still hot.

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Dutch Baby with Lemon Sugar (Gourmet | April 2009 )

by Andrea Albin

A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca's. Serve it with fresh berries or nothing more than jam or a lavish sprinkling of lemon sugar.
Yield: Makes 4 to 6 (breakfast or dessert) servings
Active Time: 10 min
Total Time: 30 min

1/3 cup sugar
2 teaspoon grated lemon zest
3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/2 stick unsalted butter, cut into pieces

Equipment: a 10-inch cast-iron skillet

Accompaniment: lemon wedges

Put skillet on middle rack of oven and preheat oven to 450°F.
Stir together sugar and zest in a small bowl.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
Serve immediately, topped with lemon sugar.

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Chocolate Pound Cake
by Paula H. Deen

In the early days of The Bag Lady, this cake was definitely one of those foods on the top of my customers' love list. I made sure that I baked and served it at least once a week. I hope you love it too. This cake freezes very well and is a great treat to have on hand for unexpected or drop-in company. Die-hard chocoholics might want to just throw on their favorite chocolate icing.

Servings: 16

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons cocoa
• 1 cup (2 sticks) butter, softened
• 1/2 cup vegetable shortening
• 3 cups sugar
• 5 eggs
• 1 cup buttermilk
• 1 tablespoon pure vanilla extract

• Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
• Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.
• Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.
• Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.

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Caramel Apple Cake

• 1 1/2 cups vegetable oil
• 1 1/2 cups sugar
• 1/2 cup packed brown sugar
• 3 eggs
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 1/2 cups diced peeled apples
• 1 cup chopped walnuts
• 2 teaspoons vanilla extract

carmel icing

• 1/2 cup packed brown sugar
• 1/3 cup half-and-half cream
• 1/4 cup butter
• 1 dash salt
• 1 cup confectioners' sugar
• chopped walnuts (optional)

1. in a mixing bowl, combine oil and sugars.
2. add eggs, one at a time, beating well after each addition.
3. combine dry ingredients.
4. add to batter and stir well.
5. fold in apples, walnuts and vanilla.
6. pour into a greased and floured 10 inch tube pan.
7. bake at 325 degrees for 1 1/2 hours or until cakes tests done.
8. cool in pan for 10 minutes.
9. remove to a wire rack to cool completely.
10. in the top of a double boiler, over simmering water, heat brown sugar, cream, butter and salt, until sugar is dissolved.
11. cool to room temperature.
12. beat in confectioner's sugar until smooth.
13. drizzle over cake.
14. sprinkle with nuts if desired.

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Warm Lemon Cake

1 package Yellow cake mix (2 layer size)
2 packages (4 oz. size Jello lemon flavor instant pudding & pie filling
2 cups Cold milk
1/3 cup Sugar granulated
1/4 cups Water
2 tablespoons Sugar powdered
Instructions:

Preheat oven to 350 deg. F. Prepare cake mix as directed on package. Pour batter into greased 13 X 9 inch baking dish.

Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over cake batter in dish. Place baking dish on baking sheet to catch drippings, as mixture does bubble.

Bake 55 min. to 1 hr. or until toothpick inserted in center comes out clean. Cool in pan 20 min. (Mixture will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon onto serving dishes. Serve warm; garnish with raspberries, if desired.

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Mint Julep Cupcakes

Can't make it to Kentucky for the Derby? Put on your prettiest hat and make these cupcakes inspired by Mint Juleps. They have a fair amount of Bourbon, but not nearly enough to taste exactly like a mint julep- just enough to make them for the adults only. And no matter who wins the race, I BET you'll enjoy them! Adapted From the Blog Cooking and Booking.
by cookiedog
30 min | 15 min prep

12 -14 cupcakes

• 1/2 cup butter
• 1 cup sugar
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon mint extract
• 2 eggs
• 1 1/3 cups flour plus 1 tbsp flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup bourbon
• 1/4 cup creme de menthe

For the frosting

• 1 1/2 cups sifted powdered sugar
• 1/4 teaspoon salt
• 1/2 teaspoon mint extract
• 1/2 teaspoon vanilla extract
• 1 teaspoon bourbon
• 1/4 cup unsalted butter
• 1 tablespoon vegetable shortening
• milk

garnish

• mint sprig (optional)
• green sprinkles (optional)

1. Preheat the oven to 350F, and line cupcake cups.
2. In a large bowl, whisk together the flour, baking powder, & salt. Set aside.
3. In the mixer bowl, cream together the butter and sugar. Add the eggs one at a time. Once the eggs are combined, add the extracts. Slowly add in half of the flour mixture. Add the milk and liquors to the batter, then the rest of the flour. Mix as little as possible, just until the batter comes together.
4. Divide evenly among the cupcake cups. Bake for 15-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
5. For the frosting: Whip the butter & shortening using the whisk attachment (if available). Slowly add in half the powdered sugar. Add in the extracts & bourbon. Add the rest of the powdered sugar. Then slowly add in milk until frosting reaches desired consistancy.
6. Once cupcakes are completely cooled, frost and top with mint leaves and green sprinkles (optional, for decoration!).

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Coconut Rice
by Don Pintabona

• 2 cups long-grain rice, well rinsed
• 1 (13 1/2-oz.) can unsweetened coconut milk.
• 1 (3-inch) piece lemongrass, cut into ½-inch pieces (use only the most tender part of the stalk)
• Coarse salt and freshly ground pepper to taste
• Approximately 1 cup cold water
• 1/2 cup toasted unsweetened coconut flakes

• Combine the rice, coconut milk, lemongrass, and salt and pepper to taste in a medium saucepan over medium heat. Add enough water to allow the liquid to cover the rice by 1 inch. Bring to a boil; cover, lower the heat, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.
• Transfer rice to a serving bowl and remove the pieces of lemongrass. Stir in the coconut flakes. Taste and, if necessary, adjust the seasoning with salt and pepper. Serve warm.

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Blackberry Cobbler

Ingredients

• 1/4 cup Soft butter or margarine
• 1/2 cup Sugar
• 1 cup All purpose flour unsifted
• 2 teaspoon Baking powder
• 3/23 teaspoon Salt
• 1/2 cup Milk
• 1 can (1-lb) fruit, cut in small
• Sugar to taste (for topping)

Instructions


1. Cream butter and sugar until smooth and well blended.
2. Sift the flour with baking powder and salt.
3. Add flour mixture a little at a time alternately with the milk, beating just until the thick batter is smooth.
4. Spread the batter evenly in a greased 9-inch square baking pan (it will rise to the top while baking).
5. Pour berries or fruit and their liquid over batter. Sprinkle with sugar to taste.
Oh - I dont sift either - just stir well.

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Lemon Pudding Cake

• 1 (18 ounce) box lemon cake mix, super moist (try Betty Crocker)
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 1 tablespoon grated lemon peel
• 3 eggs
• 2 (3 1/2 ounce) boxes instant lemon pudding (4-serving size each)
• 2 3/4 cups milk
• whipped cream, if desired

1. Heat oven to 350 degrees F.
2. Spray 13x9-inch pan with cooking spray (do not use a dark or nonstick pan).
3. In a large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
4. Pour into pan; set aside.
5. In a medium bowl, beat pudding mix and milk with wire whisk or spoon for 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
6. Bake 43 to 48 minutes or until top springs back when lightly touched in center and edges pull away from sides of pan (center will be set but slightly jiggly).
7. Cool 20 minutes. Cake will appear sunken in center.
8. Spoon warm pudding cake, top side down, into bowls; top with whipped topping. Store in refrigerator.

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Moist Chocolate Cake and Muffins

• 1 (18 ounce) box chocolate cake mix (duncan hines)
• 1 (8 ounce) box instant chocolate pudding mix
• 3/4 cup sour cream
• 1/4 cup mayonnaise (best foods)
• 1/2 cup canola oil
• 1/2 cup water
• 4 eggs
• 3 tablespoons Amaretto
• 1 teaspoon almond extract
• 1 cup chocolate chips

1. Add ingredients one at a time into a large mixing bowl.
2. Beat on medium speed for 2 minutes. Not a second shorter or longer.
3. Bake @ 350 for 53 minutes if you are doing a cake.
4. Bake @ 350 for 32 min if you are making jumbo muffins.
5. Cool.
6. You may sprinkle powdered sugar on top of the cake/ muffins if you like or use your favorite choc icing to top!

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Carolina Strawberry Bread

Ingredients

• 3 cups All purpose flour
• 2 cups Sugar
• 1 teaspoon Baking soda
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 3 Eggs
• 1 cup Vegetable oil
• 1 teaspoon Vanilla
• 2 pkgs. (10 oz.) Frozen strawberries thawed and chopped
• 1 cup Pecans chopped

Instructions


Preheat oven to 350 deg. Combine flour, sugar, baking soda, salt, and cinnamon.
Blend eggs, oil, vanilla, and strawberries together in a separate bowl. Add strawberry
mixture to dry ingredients, and mix well. Stir in pecans. Pour into two greased
9" X 5" X 3" loaf pans or eight greased 5-3/4" X 3-1/2" X 2" mini loaf pans. Bake for
45-60 minutes, or 40-45 minutes if using mini loaf pans, until a toothpick inserted in the center
comes out clean. Cool in pans on wire rack for 10 minutes; then remove to wire rack to
complete cooling.
Yields 2 standard loaves or 8 mini loaves

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Hot Fudge Sauce

Ingredients:

1 cup whipping cream
3/4 cup butter, cubed
1 cup brown sugar, packed
1/2 cup granulated sugar
1 pinch salt
1 cup cocoa
3/4 cup light corn syrup
2 sq. unsweetened chocolate (1 oz. size each)
3 teaspoons vanilla extract
2 teaspoons rum extract



Directions:
In a heavy saucepan, combine cream and butter. Cook and stir over medium-low heat until butter is melted.

Add brown and granulated sugars and salt; cook and stir until sugar is dissolved, about 4 minutes.

Stir in cocoa and corn syrup; cook and stir for 3 minutes or until cocoa is blended.

Add chocolate; cook and stir 3 to 4 minutes longer or until chocolate is melted.

Reduce heat to low. Simmer for 12-16 minutes or until desired thickness is reached, stirring constantly. Remove from the heat; stir in extracts. Cool slightly.

Store in refrigerator. Heat before serving.

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Orange Julius

Ingredients

• 2/3 cup orange juice frozen concentrate
• 1 cup Milk
• 1 cup Ice water
• 1/2 cup sugar
• 1 teaspoon Vanilla
• 12 Ice cubes

Instructions


Mix in blender orange juice frozen concentrate, milk, ice water, sugar, and vanilla and blend until smooth. Add ice cubes and blend until smooth. Enjoy

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Coconut Cake

Ingredients

• 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
• 2 cups sugar
• 5 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups all-purpose flour, plus more for dusting the pans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk
• 4 ounces sweetened shredded coconut

For the frosting:

• 1 pound cream cheese, at room temperature
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 pound confectioners' sugar, sifted
• 6 ounces sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

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Candy Apples

Be sure to use the reddest apples you can find.

• 6 medium Red Delicious apples, washed, stems removed
• 3 cups sugar
• 2/3 cup light corn syrup (Karo)
• 2/3 cup water
• 1 teaspoon vinegar
• 6 to 8 drops red food coloring

Insert wooden skewers into stem end of each apple. Set aside.
Combine the sugar, corn syrup, water and vinegar in a heavy saucepan, mixing well. Cook over medium heat until mixture reaches 295° on a candy thermometer, stirring occasionally. Remove from heat and stir in food coloring. Tilt pan and quickly dip apples in syrup, covering the entire surface. Let excess syrup drip off. Place apples on lightly buttered baking sheet to cool. Store in a cool place. Makes 6 servings.

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Ina's Orange Pound Cake

Ingredients:
1 cup unsalted butter -- at room temperature
2 1/2 cups sugar -- divided
4 extra-large eggs -- at room temperature
1/3 cup grated orange zest
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup fresh orange juice -- divided
3/4 cup buttermilk -- at room temperature
1 teaspoon pure vanilla extract
***Glaze***
2 cups powdered sugar -- sifted
3 tablespoons fresh orange juice



Directions:
Heat the oven to 350 degrees. Grease and flour 8 1/2- by 4 1/2- by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt.

In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

To glaze, combine the powdered sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of the cakes and allow the glaze to dry. Wrap well, and store in the refrigerator.

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Old Fashioned Apple-Raisin Crunch a La Mode

• 1/4 cup butter
• 1/2 cup granulated sugar
• 4 tablespoons triple-sec liqueur (Triple-Sec or I've subbed Grand Marnier)
• 2/3 cup apple juice
• 4 large golden delicious apples, peeled and cored
• 1 teaspoon cinnamon
• 3 tablespoons butter
• 1/2 cup raisins
• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/2 cup butter, softened

1. Preheat oven 400 degrees.
2. In a heavy 12" skillet over medium heat, melt 1/4 cup butter, watching that it doesn't burn.
3. Gradually add the 1/2 cup sugar and stir the mixture until the sugar is completely dissolved.
4. Slowly add the liqueur and the apple juice, stirring constantly until all the ingredients are smooth.
5. At this point, drop in the sliced apples and sprinkle cinnamon over the top.
6. Mix together well, making sure that the apple slices are coated with the syrup.
7. Reduce the fire to low and simmer the fruit until it begins to soften, about 5 minutes. Do not over cook because the dessert will be baked later.
8. While the apples are simmering, butter a 10"x12" baking dish with the 3 tablespoons butter. Evenly sprinkle the 1/2 cup raisins on the bottom.
9. In a large bowl, mix together the 1 cup flour, 2/3 cup sugar and 1/2 cup softened butter to form a crumbly topping that resembles granola. This works best if using 2 knives to "cut" the ingredients into each other.
10. Finally, pour the apple mixture into the prepared baking pan with raisins then sprinkle the pastry mixture over the top of the apples, working a little of it into the fruit.
11. Bake in preheated oven for about 20-30 minutes or until the top turns a crunchy, crispy brown.
12. Spoon generous helpings of the apples, raisin and crunchy topping into small bowls and serve piping hot, topped with slightly softened vanilla ice cream.

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Monkey Bread

Ingredients

• 4 tubes (8 oz) Refrigerator Biscuits (or two 16-oz tubes like Grands)
• 3/4 cup Granulated Sugar
• 3/4 cup Additional Granulated Sugar
• 1/3 cup Brown Sugar
• 1/4 cup Evaporated Milk
• 1 cup Butter or Margarine
• 1 teaspoon Vanilla (optional)
• 1 1/2 cups Pecans chopped
• 2 teaspoons Cinnamon

Instructions


Preheat oven to 350 degrees F. Grease, butter or spray a bundt, tube or bread pan; preferably a pan with non-stick coating.
Mix 3/4 white sugar and cinnamon in a plastic bag. Cut biscuits into quarters (if using large biscuits like Grands, cut into 6-8 pieces). Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. Do not pack pieces together, but leave some space between the dough pieces. If using pecans, arrange them in and among the biscuit pieces as you go along.

In a saucepan, slowly bring milk, remaining 3/4 cup white sugar, brown sugar, and butter to a boil and cook for 1 minute. Remove from heat, stir in vanilla. Pour over biscuits in the pan. Bake at 350 degrees F for 30-40 minutes, or until golden brown on the top. Remove from oven and flip over on to a larger platter. Let sit with pan on top for a few minutes while the sweet mixture runs down the bread. Do not cut! The bread just pulls apart.
Makes 8 to 10 servings.

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Emeril's Crunchy Pralines


SERVES 24 , 2 dozen candies

• 1 lb packed light brown sugar (about 2 1/2 cups)
• 2 tablespoons butter
• 1/4 cup water
• 2 cups pecan pieces

1. Combine the sugar, butter, and water in a heavy saucepan over medium heat. Stir to dissolve the sugar.
2. Continue to stir for 3 to 4 minutes; the mixture will begin to boil.
3. Add the pecans and continue to stir for about 5 minutes.
4. Remove from the heat.
5. Drop by the spoonful onto wax paper.
6. Let cool.
7. Remove from the paper with a thin knife.
8. NOTE: Pralines may be stored in an airtight container at room temperature for about 2 weeks.

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CREPES

Ingredients
4 Egg beaten
1/2 teaspoon Salt
2 cup White flour
2 teaspoons Vanilla
1 cup Milk

Instructions:
Mix all ingredients until smooth. Add more milk if necessary to form a thin batter.
Heat a heavy rimmed pan. Pour 1/4 cup of batter into hot pan tilting pan so batter will cover bottom evenly. When bubbles form, flip/turn over the crepe, cook for less than a minute.

Serve with your favorite topping. Here are some that we use: butter and pure maple syrup, butter and sugar sprinkled over the crepe (I use Splenda instead of sugar.)

For lunch or dinner fill with your favorite meat(s). As a dessert: let your imagination run wild. Ice cream and strawberries are very good.

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Swedish Pancakes (svenska tunnpankakor)

Swedish pancakes are more delicate than traditional American pancakes.

Serve swedish pancakes with maple syrup, raspberry jam or powdered sugar.

To serve the swedish pancakes as a dessert add a dollop of raspberry jam or
strawberry jam and whipped cream. Delicious!

Recipe for Swedish pancakes

2 c. white flour
3 1/3 c. milk
3/4 tsp. salt
3 eggs
butter

Add eggs, salt and about 1 1/5 cup of the milk. Whisk together.

Add the flour and blend well. Add the rest of the milk.

Use a frying pan and add about 1 1/5 tsp of butter. Add batter and turn the pan
to spread batter evenly.

Let the pancake cook until the top is almost dry. Turn the pancake over and cook
another 30 - 45 sek.

Serve swedish pancakes with maple syrup, raspberry jam, strawberry jam (and
whipped cream) or powdered sugar.

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Key Lime Pie (Weight Watchers)

Ingredients

• 1 box (0.3 oz) Lime flavored gelatin, sugar-free
• 1/4 cup Water, boiling
• 2 containers (6 oz eac Key Lime Pie-flavored light yogurt
• 1 tsp Lime zest, grated
• 1/4 cup Lime juice, fresh squeezed
• 1 container (8 oz) Frozen whipped topping, fat-free, thawed
• 1 9" prepared Graham cracker pice crust, reduced-fat
• 1 Egg white, beaten with fork

Instructions


1. Carefully brush graham cracker crust with egg white (gently, so crust doesnt crack). Bake in 375 degree oven for 5 min. Remove, let cool.
2. In the meantime, in a large heat-resistant bowl, dissolve gelatin in boiling water.
3. Add fresh lime juice and lime zest to gelatin mixture.
4. With wire whisk, stir in yogurt
5. With wooden spoon, fold in whipped topping.
6. Transfer mixture to prepared, cooled crust. Refrigerate overnight, or at least 2 hours.
(Use the crust''s plastic cover, flipped over so it makes a dome, as the lid, to keep pie fresh while chilling. Lid also makes this pie easy to transport to a gathering.)
7. Slice and serve into 8 pieces: garnished with thin lime slice, if desired.

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Snickerdoodles ala Mom

Ingredients

• 1 cup Shortening
• 1 1/2 cups Sugar
• 2 ea Eggs
• 2 3/4 cups Flour sifted
• 2 teaspoons Cream of tartar
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt

Cinnamon Sugar Mixture

• 3 tablespoons Sugar
• 3 teaspoons Cinnamon

Instructions


In a medium-sized bowl, cream shortening, sugar, and eggs.
In a small bowl, sift together flour, cream of tartar, baking soda, and salt. Stir into shortening mixture. Chill until firm.
Mix sugar and cinnamon in an 8x8 baking tin, or bowl.
Roll dough into balls the size of walnuts. Roll in cinnamon sugar mixture. Place balls 2 inches apart on ungreased cookie sheets. Bake at 400? for 8 to 10 minutes. Do not flatten - they will flatten out as they bake. Makes about 4 dozen cookies

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Chocolate Sundae Cookies Anonymous


1 1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup firmly packed brown sugar
1/2 cup shortening
1egg
1/4 cup Maraschino cherry juice
2 Tablespoons milk
2 oz melted unsweetened chocolate
1/2 cup chopped walnuts
1/2 cup chopped cherries
bag of large marshmallows
Butter cream icing: powdered sugar
1/4 cup cocoa
1 stick margarine
2 Tablespoons milk
1 teaspoon vanilla

Mix together flour, baking soda, and salt, set aside. With your mixer, mix brown sugar and shortening, blend in one egg. Beat well and then stir in 1/2 of the dry ingredients. Add Marachino juice and milk. Then stir in the rest of dry ingredients and mix well. Now, blend in melted unsweetened chocolate (we sometimes use the kind that are already melted, or 6 Tbls of cocoa and 2 Tbls oil), chopped cherries and chopped walnuts. Drop by spoonfuls on an ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes. While they are baking cut large marshmallows in half. Place the cut side of the marshmallow down on hot cookies when they come out of the oven, so they will stick. Let them cool and then frost with your favorite Chocolate frosting, and put a nut on top. Buttercream chocolate frosting: beat powdered sugar, cocoa, margarine, and milk well.

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Toffee Crunch Bars

Ingredients:
15 graham crackers
1/2 cup almond slices or chopped nuts
3/4 cup butter or margarine
3/4 cup brown sugar
1/4 teaspoon almond extract
1 cup chocolate chips



Directions:
Arrange crackers in bottom of well buttered 9x13 baking dish. Sprinkle with nuts.

Combine butter and brown sugar in saucepan. Boil hard for 3 minutes. Stir in extract. Pour mixture carefully over crackers.

Bake at 375 degrees for 10 minutes or until bubbly all over. Sprinkle with chocolate chips. When the chocolate is soft, spread to frost.

Cut into small squares while warm or refrigerate and break into pieces when hard.