Cheesecake Cupcakes

CAKE

3 (3 oz.) pkg. Cream Cheese, softened
1 c. sugar
5 whole eggs
1 1/2 tsp. vanilla

Preheat oven to 400 degrees. Cream all ingredients together. Fill about 2/3 full in ALUMINUM cupcake holders (paper ones will NOT work). Bake for 40 minutes and cool for 5 minutes. After removing cake, lower oven temperature to 300 degrees.

TOPPING

1 1/2 c. sour cream
3/8 c. Sugar
1/2 tsp. Vanilla

Fruit topping of your choice (I have used preserves or canned pie filling) Mix topping together, put a spoon of topping on each cupcake, plus 1/4 tsp of fruit topping. Bake for 5 minutes at 300.

Streusel Topped Gingerbread With Butter Sauce

GINGERBREAD

1/2 cup sugar
1/4 cup margarine or butter, softened
1 cup flour
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup molasses
1 egg, slightly beaten

BUTTER SAUCE

1/2 cup sugar
dash ginger
1/4 cup butter or margarine
1/4 cup whipping cream

Heat oven to 375º. Grease bottom only of 8" square or round pan. In large bowl, combine 1/2 cup sugar and 1/4 cup margarine; blend well. Lightly spoon flour into measuring cup, level off. Add flour, 1 tsp. ginger, cinnamon, allspice, and salt; mix until crumbly. Reserve 1/3 cup of mixture. To remaining mixture, add soda; mix. Add buttermilk, molasses, and egg; blend. Pour into pan; sprinkle with reserved mixture. Bake for 20-30 minutes or until toothpick comes out clean. In small saucepan, combine all sauce ingredients. Bring to boil over medium heat, stirring constantly. Reduce heat, simmer 4 minutes. Serve over gingerbread. Makes 9 servings.

Acine De Pepe Salad

1 cup Acini De Pepe
2 cups mandarin oranges
1 cup pineapple tidbits
1 1/2 cups marshmallows
3 egg yolks
3 Tbsp. flour
1 cup sugar
1 reg. size Cool Whip

Boil Acini De Pepe in salted water til tender, but not soft (about 10 minutes) and drain.  Drain fruit. Thicken fruit juice, egg yolks, flour and sugar. Add drained Acini De Pepe while dressing is still hot, then let the whole mixture cool.  When cooled, fold in marshmallows, fruit, and Cool Whip. Chill.

Almond Roca

Line a cookie sheet with whole graham crackers.
Melt 1 cup butter (absolutely do not use marg).
Add 3/4 cup brown sugar.
Bring to a boil and boil 2 minutes.
Spoon over graham crackers. Sprinkle with chopped, flaked almonds. Bake 8 minutes at 350 degrees. Cut while warm (cut each wafer in half). Cool slightly in pan and then remove to rack. Freezes well.

Apple Crisp

5 tart cooking apples, about 6 cups sliced
3/4 c white sugar
3 T flour
1 c quick oatmeal
1/2 c brown sugar, packed
1/2 t salt
1 t cinnamon
1/3 c butter or margarine, melted

Peel, core, and slice the apples. Arrange them in an 8 inch by 8 inch baking pan. Using a medium mixing bowl, mix together the dry ingredients.  Pour in the melted butter or margarine and stir well.  Sprinkle the topping over the apples, and bake at 375 degrees for 30 minutes.

NOTE: One of the easiest twists is to substitute 1 cup of whole cranberries or sliced rhubarb for 1 cup of apples. Since cranberries and rhubarb are very tart,   increase the white sugar to 1 cup or to taste.

Apple Crumb Dessert

1 pkg (18.25 oz) yellow cake mix
1 1/4 cups rolled oats
1/2 cup butter or margarine
1 egg
4 Granny Smith apples
3/4 cup packed brown sugar
1/2 cup pecans, chopped
Optional: Vanilla ice cream, caramel ice cream topping

Preheat oven to 375. Spray 9 x 13 baking pan with vegetable oil. Combine cake mix and oats. Cut butter into cake mixture with pastry blender until mixture resembles coarse crumbs.  Reserve 1 cup crumbs for topping; set aside.  Add egg to remaining crumb mixture; mix until well blended.  Press into bottom of baking pan.  Peel, core, and slice apples and cut in half.  Chop pecans.  Combine apples, brown sugar, and pecans; toss lightly.  Layer apple mixture over crust; sprinkle with reserved crumb mixture. Bake 30 -  35 minutes or until apples are tender and topping is golden brown.  Serve warm with ice cream and ice cream topping, if desired.

Apple Streusel Cobbler

2 cans Comstock Apple Pie Filling
2 Eggs
1 can Sweetened condensed milk
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 cup Brown sugar (light)
1/2 cup Flour
1/4 cup Cold margarine
1/2 cup Chopped nuts
1/2 cup Oats

Preheat oven to 375.  Spread apple filling in buttered 9" square pan.  In bowl, beat eggs; add sweetened condensed milk, melted margarine, cinnamon and nutmeg; mix well.   Pour over apple filling.  In bowl combine sugar and flour; cut in cold margarine until crumbly. Add nuts and oats. Sprinkle over custard. Bake 50-60 min. or until set.  Cool.    Serve warm with ice cream, if desired.

Banana Split Dessert

8 Tbs. Butter or Margarine (One Stick)
2 cups Graham Cracker Crumbs
3 cups Confectioner's Sugar
8-oz. package Cream Cheese, softened
15-oz. can Crushed Pineapple
1 cup Prepared Whipped Cream
3-6 Bananas, sliced
1 package Instant Chocolate Pudding
1 1/2 cup Milk
Additional Whipped Cream for Topping
Maraschino Cherries and Chopped Nuts or your choice of garnish

LAYER #1

Melt butter in a 9-inch by 13-inch glass baking dish. Stir in graham cracker crumbs and press with a fork to make crust.  Bake for about 5 minutes in a pre-heated 200 degree oven.  Set aside to cool. 

LAYER #2

Combine sugar, cream cheese, pineapple, and prepared whipping cream in a large mixing bowl.  Beat with a mixer to thoroughly combine all ingredients. Spread the mixture evenly over the top of the graham cracker crust.  Slice enough bananas to completely cover the pineapple-cream layer of your dessert. Prepare instant chocolate pudding with milk and pour mixture over the top of the banana slices. Refrigerate to set and store. Just prior to serving, top with additional whipped cream, and sprinkle with nuts and maraschino cherries. Refrigerate to store.

60-Second Chocolate Mousse

1 c Chocolate chips
1 c Heavy cream
1 Egg
Whipped cream
1 tsp Vanilla

Place chocolate, egg, and flavoring in blender and chop.  Heat cream until small bubbles appear at edge.  Do not boil.  With machine running, pour in hot cream. Blend until chocolate is melted and mixture is smooth. Pour into dessert  dishes and cover with plastic and chill. Serve with whipped cream dollops.

A Fruitcake They Might Eat

1 cup sugar
1 egg
1 tsp vanilla

Mix together......then add:
3/4 cup oil
1 1/2 cup applesauce or mincemeat
1 cup raisins
1/2 cup nut

Then add:
2 cup flour
2 tsp baking soda
1/8 tsp salt
1/4 tsp ground cloves
3/4 tsp cinnamon

Mix well. Then pour in a tube pan at 350° for 50-60 minutes or use mini loaf pans and bake for 30 minutes or bread pans for 45 minutes.

Almond Joy Candy Bars

5 Oz. Sweetened condensed milk
1 tsp. Vanilla extract
2 Cups Powdered sugar
14 Ounces Premium shredded coconut
- OR flaked coconut
24 Ounces Milk chocolate chips
1 Cup Whole dry roasted almonds

Blend the condensed milk and vanilla. Add the powdered sugar to the above
mixture a little at a time, stirring until smooth.   Stir in the coconut.    The
mixture should be firm.   Pat the mixture firmly into a greased 9x13x2-inch
pan.  Chill in the refrigerator until firm.  In a double boiler over hot, not
boiling water, melt the chocolate, stirring often.   You may also use a
microwave.   Remove the coconut mixture from the refrigerator and cut it into
1x2-inch bars.  Put 2 whole almonds atop each bar. Set each coconut bar onto
a fork and dip it into the chocolate. Tap the fork against the side of the
pan or bowl to remove any excess chocolate. Air dry at room temperature on
waxed paper for several hours. You may speed up the process by putting in
the refrigerator for 30 minutes.

Apple Cinnamon Crisp

4 cups sliced peeled all-purpose apples (3 to 4 medium)
1/2 cup quick-cooking oats
1/4 to 1/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/3 cup firm margarine, butter or spread*
2 cups Apple Cinnamon Cheerios® cereal

Heat oven to 350°. Arrange apples in ungreased square pan, 8x8x2 or 9x9x2 inches.   Stir together oats, brown sugar and cinnamon in medium bowl; cut in margarine thoroughly. Stir in cereal; sprinkle mixture over apples.  Cover with aluminum foil and bake 30 minutes. Uncover and bake 5 minutes longer.

*If using spread, use only stick that has more than 65% vegetable oil.

Heat oven to 375°. Arrange apples in pan; cover with aluminum foil.  Bake 30 min. Sprinkle with cereal mixture. Bake uncovered 20 min longer.

Apple Cobbler

1/2 cup Butter
2 cup Sugar
2 cup Water
1 1/2 cup Self rising flour
1/2 cup Shortening
1/3 cup Milk
2 cup Apples, finely chopped
1 tsp Cinnamon

Melt butter and put in a 9x13 inch dish. Heat sugar and water until sugar melts. Cut shortening into flour. Add milk and form into soft ball; roll out dough. Sprinkle apples with cinnamon; place on dough and roll up like jelly roll. Cut in
slices and place in pan with melted butter. Pour sugar syrup around rolls and bake at 350 °F for 60 minutes.

Apple Treasures

1 1/2 c. brown sugar
1/4 c. molasses (light)
3 eggs
3 1/2 c. flour
1 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. cloves
1 c. chocolate chips
1 c. chopped raw apples

Mix together in order given. Drop by spoon onto cookie sheet.  Bake 15 minutes, 350 degrees.

Apple or Cherry Tortilla Dessert

l can pie filling ( your choice)
6 flour tortillas (med. size)
l c. sugar
l c. water
l stick butter

1. Preheat oven to 325degress.
2. Grease a square casserole dish
3. Put sugar, water, and butter in microwave to melt; stir.
4. Spoon pie filling onto the center of tortillas and roll like enchiladas
5. Place seam side down in greased casserole dish
6. Pour sugar, water and butter mixture over the rolled tortillas
7. Bake about 20 minutes until sauce is bubbly and edges of tortillas are barely       brown.
8. Serve warm with ice cream.

Banana Bread Pudding

4 cups french bread -- day old, cubed 1"
1/4 cup butter -- melted
3 egg
2 cups milk
1/2 cup sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup banana -- firm, slices 1/4"

**Sauce**
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla

Place bread cubes in a greased 2 - qt casserole; pour butter over and toss to coat. In medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt.   Stir in bananas.  Pour over bread cubes and stir to coat.  Bake uncovered, at 375` for 40 minutes or until knife inserted near center comes out clean.  

Meanwhile, for sauce, melt butter in a saucepan.  Combine sugar & cornstarch; add to butter.  Stir in milk and corn syrup.   Cook and stir over medium heat until mixture comes to a full boil.   Boil for 1 minute.  Remove from heat; stir in vanilla.  Serve warm sauce over warm pudding.   Yield: 6 servings.

Banana Empanadas

EMPANADA DOUGH: (Makes enough for about 8-10 empanadas)
2 1/2 C. all-purpose flour
1 tsp. sugar
4 Tbsp. lard, shortening or butter, cut into small bits
3/4 C. warm water
1 tsp. salt
1 egg yolk, optional

FOR EACH EMPANADA:
2 1/2 ounce ball of dough (about the size of an egg)
1 small fresh banana, sliced
1Tbsp. dark seedless raisins
1 tablespoon chopped pecans
1 tsp. honey
1 egg white, for sealing edges
Oil, for frying

GARNISH:
1 tablespoon powdered sugar
1/2 Tbsp. ground cinnamon
5 slices fresh banana
1 tsp. chopped pecans
1 tsp. dark seedless raisins
4 1/2 ounces vanilla ice cream (1 scoop)
1 maraschino cherry
1/4 C. cajeta sauce (caramel sauce, available in grocery stores)


To make dough: Dough can be made by hand or in food processor. To make by hand, measure flour and sugar into bowl; stir to mix. Add fat and thoroughly work it into the flour. Dissolve salt in water (mix with egg yolk, if using), and add to flour mixture; mix to form a medium-stiff dough. Knead for 4 to 5 minutes. If using processor, add flour and sugar to work bowl; pulse briefly. Add fat, then process until it'sthoroughly incorporated into the flour. Dissolve salt in water (mix in egg yolk, if using), and then add through feed tube with machine running.  When dough has formed a ball, continue to process to knead dough for 20 seconds. Remove from bowl and knead into a smooth ball.

Divide dough into about 8 to 10 equal parts, roll into balls, cover with plastic wrap and let sit for about 20 to 30 minutes to make the dough easier to roll.
For each empanada, roll a ball of dough into a flat round, tortilla- shape, about 8 inches in diameter. (Use a tortilla press, if available.

Place on a hot pan and cook briefly on one side. On the center of the tortilla, with the cooked side to the inside, put bananas, raisins, pecans and honey. With a small pastry brush, brush egg white around the edges and fold it over to form a half-moon shape. Using a fork, press around the edges to seal.

Pour oil to a depth of 1 1/2 inches into a wide frying pan and heat oilto 350 degrees. Fry empanadas for 2 minutes, turning as necessary, until golden brown. Remove from oil and let drain.

Sprinkle powdered sugar over top, then cinnamon. Garnish with banana slices, pecans, and raisins. Serve with a scoop of vanilla ice cream on the side, top with the cherry.

Dreamsicle Dessert

1 (4 serving) sugar free vailla pudding
2 cups water
1 (4 serving) box sugar free orange jello
8 ounces fat free cool whip
1 large can mandarin oranges - 15oz. (drained)

Bring water to a boil and add orange jello. Add the vanilla pudding mix to this. Stir, and refrigerate for at least 20 minutes. Fold in cool whip and mandarin oranges. Refrigerate for several hours.

Makes 6 servings and equals 3 points each if you are doing weght watchers.

Coconut Macaroon Nests

2 cups coconut flakes
1 tsp. vanilla
Pinch of salt
1/2 cup sweetened condensed milk
Speckled jelly beans

Combine all ingredients, except jellybeans, in a large bowl.  Drop 1 Tbsp. at a time of mixture on a greased cookie sheet.  Take the back of a spoon and press in the middle of each macaroon to shape the nest.   Bake at 350 degrees for 10 minutes.    Allow nests to cool and place 3 - 4 jelly beans in each nest.

Easy Raspberry Trifle

1 store bought pound cake, cut into 1 inch cubes
16 oz. whipped topping
8 oz cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 pints fresh raspberries

Place half the cake cubes in the bottom of a trifle bowl or other clear bowl. Combine whipped topping, cream cheese, sugar and vanilla and beat until smooth. Place half of the cream cheese mixture on top of the cake cubes, followed by half the raspberries. Then place the remaining cake cubes, cream cheese mixture and raspberries on top. Chill for several hours until ready to serve.

Chocolate Cobbler

6 Tbsp. margarine
1 cup self-rising flour
3/4 cup sugar
1 1/2 Tbsp.cocoa
1/2 cup milk
1 tsp. vanilla
1 cup sugar
1/4 cup cocoa
1 1/2 cup boiling water

Melt 6 Tbsp margarine in 13x9 pan in 350 oven.  Mix flour, 3/4 cup sugar, 1-1/2 tbsp. cocoa, milk and vanilla in small bowl.  Spoon this batter over melted margarine.   Do not mix margarine into batter.  Mix 1 cup sugar and 1/4 cup cocoa together.   Sprinkle over batter.   Pour boiling water on top.  Bake at 350 for 30 minutes.  Delicious served with ice cream.

Fried Apples

6 apples peeled, cored, and sliced into 1 inch pieces
1 stick butter
1 Tbsp. brown sugar
1 tsp. lemon juice
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg

Melt butter in a large pan. Add apples, sugar, lemon juice, cinnamon and nutmeg and saute until tender and brown. Serve warm

Banana Split Pudding

3 cups cold milk
1 package (5.1 ounce) instant vanilla pudding mix
1 medium firm banana, sliced
1 cup sliced fresh strawberries
1 can (8 ounces) crushed pineapple, drained
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chocolate syrup
1/4 cup chopped pecans
Additional sliced strawberries and bananas, if desired

In a bowl, whisk milk and pudding mix for 2 minutes. Add banana, strawberries and pineapple; transfer to a serving bowl. Dollop with whipped topping. Drizzle with chocolate syrup; sprinkle with pecans. Top with additional strawberries
and bananas. 6 to 8 servings