Apple Crisp

4 cups apples
1 tsp lemon juice
1/3 c flour
½ cup brown sugar
1 tsp cinnamon
1 cup uncooked oats
½ tsp salt
1/3 c melted butter

Place apples in greased dish. Sprinkle with lemon juice. Combined dry
ingredients. Add melted butter. Mix well and sprinkle over apples.
Bake 30 minutes at 375.

Cherry Cheesecake

8 oz cream cheese
1 can sweet and condensed milk
½ cup lemon juice
Graham Cracker Crust
Cherry Pie Filling
Beat with fork; cream cheese, milk, lemon juice. Spread on crust,
after set put cherries on and refrigerate.

Rice Crispy Rollups

1 cup sugar
1 cup light Karo syrup
1 cup peanut butter
1 6oz package chocolate chips
5 cups Rice Krispies

Mix sugar and syrup in medium saucepan. Cook on medium heat til boil.
Take off heat and add peanut butter stir till dissolved. Add Rice
Krispies. Put on wax paper on large cookie sheet. Spread mixture on
top wax paper and pat. Melt chocolate chips and spread over Rice
Krispies. Roll into jellyroll

Peanut Butter Pie

2 cup peanut butter
1 oz cream cheese
2 cup powder sugar
12 oz Cool Whip
2 chocolate pie crusts
1 chocolate syrup
1 Carmel syrup

Cream peanut butter, cream cheese and powder sugar. Fold in cool whip
reserving 1/3 for topping. Freeze in pie crust 2 hours. Remove and top
with cool whip and syrups.

Butterscotch Pullaparts

18 to 20 Rhode's bake and serve rolls
1 small package of cook and serve butterscotch pudding
1 square butter
1/2 c brown sugar

Make the night before you plan to serve. Place frozen rolls in greased
Bundt pan. Sprinkle dry pudding over top. Melt butter and brown sugar
and pour over rolls. Cover and pan in cool oven. In morning uncover
rolls and Bake 350 for 15 to 25 mins. Cool 5 mins and turn upside down
on serving plate and enjoy.

Crescent/Cinammon/Orange Rolls

Crescent Rolls

Dissolve:         2 pkg. or Tbsp dry yeast

                        ½ cup warm water

Mix together:  2 eggs

                        ½ cup sugar

Add:                ½ cup melted margarine

                        ¾ cup warm milk

                        1 cup flour

                        1 teaspoon salt

Mix well.

Add yeast mixture and 3 ½ cup more flour.  Let dough rise once (about an hour).  Punch down, place in refrigerator until ready to use. 

*Divide dough in half.  Roll in circle, brush with margarine, cut in wedges, roll from outer edge.  Let raise ½ to 1 hour.

Bake 350 for 8-10 minutes.

Cinnamon Rolls

Follow recipe above until *.

*Roll all dough in rectangle.  Brush with margarine.  Sprinkle with cinnamon sugar and about ½ cup brown sugar.  Roll up dough lengthwise.  Slice 16 circles, and place on greased cookie sheet.  Let raise ½ to 1 hour.  Bake 350 for 8-10 minutes.  Ice with vanilla frosting from a can.

 

Orange Rolls

Follow recipe above until *.

Orange filling:

            ¼ cup margarine

            ½ cup sugar

            2 grated orange rinds

Melt together and fix as for cinnamon rolls.

 

Grasshopper Brownies

Brownies:
2 boxes brownie mix

Mint Frosting:
4 cups powdered sugar
1 cup soft butter
2 Tbsp. water
1 1/2 tsp. peppermint extract
4 drops green food coloring

Chocolate Topping:
12 ounces semisweet chocolate chips
3/4 cup butter

1) To make the Brownies follow the recipe for "cake-like" brownies. Or if their isn't one, add 3 more eggs. Pour into a large, greased cookie sheet, bake and let cool completely

2) To make the mint frosting, combine powdered sugar, butter, water, peppermint extract and food coloring. Mix. Spread over cooled brownies and refrigerate until hard on top.

3) To make chocolate topping microwave chocolate chips and butter for 2 minutes. Stir until all chocolate chips are melted and the mixture is smooth. Add 1-2 tsp. peppermint extract. As soon as this mixture thickens and is no longer hot, spread over mint topping on brownies. Put back into the refrigerator until hard.

4) Enjoy! This batch feeds a lot by the way.

Poppy Seed Cake with Almond Glaze

From Kim Warren's Family Comfort Favorites Cookbook

For the cake

1 Yellow Cake mix

1 small package French Vanilla Instant Pudding mix

(vanilla instant pudding is fine, too)

1 cup Sour Sream

1/2 cup Water

4 Eggs

1/2 cup Vegetable Oil

2 Tbsp. Poppy Seeds

2 Tbsp. pure Almond Extract

For the glaze

2 cups sifted powdered sugar

2 Tbsp milk

1 - 2 tsp almond extract

Kim’s easy steps

Preheat oven to 350 degrees F.

1 Combine all ingredients in a mixing bowl and beat on

medium speed for 3 minutes.

2 Liberally spray a bundt pan with pan release or cooking

spray and set aside.

3 Scrape down sides of bowl and combine with a spoon and

pour batter in prepared cake pan.

4 Bake at 350 degrees for 40 to 50 minutes, until a cake tester

or toothpick comes out clean. Remove to cooling rack and

let rest for 15 minutes. Then remove cake onto serving

plate and let cool completely.

5 Whisk powdered sugar and milk together well until smooth

and of pouring consistency. Add 1 tsp almond extract and

mix well.

6 If glaze is too thick, thin using small amounts of milk until

correct consistency is achieved. Taste and add more almond

extract if needed for flavor.

7 Glaze cake by slowly pouring glaze over the middle of the

cake and letting the glaze drip down the sides of the cake.

Pumpkin Fudge

In a bowl add:
2 packages white chocolate chips
1 pint marshmallow cream
In a saucepan add:
4 ½ cups sugar
1 can evaporated milk
2 T butter
Bring to rolling boil and add 1 cup pumpkin and 1 tsp cinnamon.
Boil 10 minutes. Pour over chocolate chips and marshmallow mixture.
Stir till smooth. Pour into greased 9 x 13 pan.

Apple Cream Pie

Crust:
1 1/2 c flour
1/2 c oil
2 T milk
1/2-1 t salt
1 T sugar

Filling:
1 c half and half
1 1/4-1 1/2 c sugar
1/3 c flour (or more)
1 t vanilla
dash of salt
4 c thinly sliced apples

Topping:
1/2 c flour
1/3 c sugar
1/4 c butter

Directions:  To make crust, put flour into bowl.  In a seperate container, mix oil and milk and pour over flour.  Sprinkle on salt and sugar.  Stir with fork and make into a ball.  Press into a pie pan and flute the edge.  For the pie, combine all the ingredients except apples.  Pour over apples in the unbakd 9in pie shell.  Make the topping into a crumb micture.  Sprinkle over top of pie.  Sprinkle some cinnamon on the top.  Bake at 450 for 15 min and at 350 for 45-50 min or until it bubbles.

Chocolate Oat Bars

Mmmm, this one is delicious!

Chocolate Oat Bars

Grease 13x9 baking pan lined with aluminum foil. Preheat oven to 350 degrees.
Beat together in large bowl:
3/4 C butter
1 1/2 C packed brown sugar
Beat in:
1 large egg
1 large egg yolk
1 1/2 t vanilla
Set aside. Whisk together in a bowl:
1 3/4 C flour
3/4 t baking soda
3/4 t salt
Stir in:
2 1/4 C old fashioned oats
Combine in medium saucepan over low heat until smooth:
1 1/4 C semi-sweet choco chips
1 1/4 C sweetened condensed milk
1 1/2 T butter
pinch of salt
Stir in:
3/4 t vanilla
3/4 C chopped walnuts/pecans (opt)

Remove from heat. Stir the flour mixture into the egg mixture. Pat about 2/3 into a baking pan. Pour chocolate mixture over all, then dot with the remaining batter. Bake about 25 minutes; cool completely.

Pumpkin Dip

4 c. powdered sugar
2 (8 oz.) pkgs. cream cheese
1 can (30 oz.) pumpkin pie filling
2 tsp. cinnamon1 tsp. ginger

Combine sugar and softened cream cheese until well blended. Beat in remaining ingredients. Store in airtight container in the refrigerator.