Nobby Apple Cake

3 Tbsp. butter or margarine

1 cup sugar

1 egg, beaten

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. salt

1 tsp. baking soda

1 cup flour, sifted

3 cups diced apples

1/4 cup chopped nuts

1-2 tsp. vanilla(according to your own taste)

Cream together margarine and sugar, add egg, mix and add

remaining ingredients. Place into 8 X 8 X 2 inch pan. Bake at 350

degrees for 40 to 45 minutes. Apple Cake may be served hot or

cold with whipped cream or ice cream.

Lemon Blueberry Ice Cream Cupcakes

24 lemon cookies, coarsely crushed
1 (21-ounce) can blueberry fruit filling
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
1 (8-ounce) container frozen whipped topping, thawed
Multicolored candies and sprinkles


Place 12 foil baking cups into muffin pans; sprinkle crushed cookies evenly into cups. Spoon 2 teaspoons fruit filling over cookies in each cup, reserving remaining fruit filling for another use.
Fold condensed milk and lemonade concentrate into whipped topping; spoon over fruit filling in prepared baking cups. Freeze 8 hours or until firm. Top with candies and sprinkles just before serving.

Apple Dew

2 packages crescent rolls

2 Granny Smith apples

2 cups sugar

2 sticks butter

1 tsp. vanilla

10-oz. Mountain Dew

 

Peel apples and slice itno 8 sections. Separate crescent rolls and roll 1 apple slice in each. Place in a 9x13-inch baking dish. Melt butter, add sugar and vanills; stir well and pour over rolls. Finally add Mountain Dew. Bake at 350 for 40 minutes.

 

This recipe is so easy, takes 10 minutes to prepare and can be baking while you are eating dinner.

Serve warm with a little ice cream on top!! YUM!!

Wooden Spoon Cake

1 German sweet chocolate cake mix

1 can sweetened condensed milk (not evaporated)

1 jar caramel ice cream topping (warm a little)

Cool whip

3 Heath bars (broken into crumbs)

Bake cake in 9x13 pan according to box. While warm poke holes

in it with the end of a WOODEN SPOON right to the bottom. Pour

1/2 of the can of milk into the holes. Into the same holes drizzle the

caramel topping.

When completely cool, spread lavishly with Cool Whip. Top with

crumbled Heath bars. Refrigerate!

Cappuccino Biscotti With Chocolate Chips

2 cups flour
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1/4 cup brewed espresso or strong coffee,
cooled slightly
1 large egg yolk
1 teaspoon vanilla extract
2/3 cup whole almonds, chopped coarse
1/2 cup semisweet chocolate chips

Preheat the oven to 375 degrees F. Blend the flour, sugar, cinnamon, baking powder, baking soda, and salt briefly with an electric mixer.
Stir the milk into the espresso along with the egg yolk and vanilla. Mix well and then add to the dry ingredients. Beat until the dough is smooth, about 1 minute. Stir in the nuts and chocolate chips.
Grease and then flour a large baking sheet. Turn the dough out onto a floured counter. Divide the dough in half and roll each half into a log that measures about 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet, leaving at least 2 inches between the logs.
Bake until the logs are firm to the touch, about 30 minutes. Remove the baking sheet from the oven and reduce the temperature to 325 degrees F. Wearing an oven mitt to hold the logs in place, use a serrated knife to cut them crosswise on the diagonal into 3/4-inch-thick cookies.
Lay the cookies on one side and return the baking sheet to the oven. Bake until the biscotti are crisp, 5 to 10 minutes. Cool the biscotti on racks and store in an airtight container. Makes 24 long biscotti.

Freezer Caramel Drizzle Pie

2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.

In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.

Pineapple Bars

Pineapple Bars

20 oz crushed pineapple
2 cups chopped dates
3 cups oats
1 cup wheat germ
1 cup coconut
1 cup chopped walnuts
1/4 tsp salt
1 1/4 cup orange juice
1/4 cup coconut or other favorite oil

Combine pineapple and dates in a saucepan. Cook on
medium heat until thickened. Stir frequently. In a
large bowl, mix oats, wheat germ, coconut, walnuts,
and salt. Stir in juice and oil. Press half of the
oat mixture in a greased 9x13-inch pan. Spread the
pineapple mixture on top, then sprinkle on the rest
of the oat mixture. Press down lightly. Bake at 350
degrees for 30 minutes or until lightly browned.
Cool.  Cut into 32 bars.

Sweet Potato Crunch

  6 sweet potatoes
  1 cup sugar
  1 stick (1/2 cup) butter, softened
  1/3 cup well packed brown sugar
  2 eggs
  1 tsp. Cinnamon
  1 tsp. Nutmeg
  1 tsp. Vanilla extract

 

FOR THE CRUNCH TOPPING:
.
  1 cup brown sugar
  1 cup chopped pecans
  1/3 cup melted butter
  1/3 cup flour
  1 tbsp. Cinnamon
  Handful of small marshmallows (for topping)

 

Preheat oven to 350 degrees.

 

Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole.

 

Combine the ingredients for the Crunch Topping (except marshmallows) and spread over the potato mixture.

 

Bake at 350 for 45 minutes.

 

Sprinkle on marshmallows around the edges and bake additional 5 minutes.

Crunchy Peanut Butter Balls

1 cup peanut butter
1  - 7 ounce jar marshmallow creme
1 1/2 cups crisp rice cereal
1 1/2 cups semisweet chocolate chips
4 teaspoons shortening

In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave safe bowl, combine chocolate chips and shortening. Microwave, uncovered for 1-2 minutes or until chips are melted; stir until smooth.

Roll cereal mixture into 1" balls; dip in chocolate. Place on a waxed paper-lined pan. Refrigerate until set.

Lemon Hissy Fits

1 cup butter, softened
1 1/2 cup sugar
1 egg, beaten
3 T. lemon juice
1/2 t. lemon extract
1/2 t. vanilla extract
2 1/4 cup flour
1 t. baking powder
3/4 cup white chocolate chips, chopped
Garnish: powdered sugar

With an electric mixer on medium speed, blend together butter and sugar until creamy. Beat in egg, lemon juice and extracts. In a separate bowl, combine flour and baking powder. Gradually add flour mixture to butter mixture; stir until combined. Fold in chocolate chips. Cover and refrigerate for one hour. Form dough into one-inch balls. Place on lightly greased baking sheets. Bake at 350 degrees for 10 to 12 minutes, until edges are lightly golden. Remove to a wire rack; dust with powdered sugar while still warm. Cool completely. Makes 3 to 4 dozen.

Coconut Clouds

2 2/3 cups flake coconut, divided

1 pkg. Duncan Hines Moist Deluxe Yellow Cake mix

1 egg

1/2 cup Crisco Vegetable oil

1/4 cup water

1 tsp. almond extract

Preheat oven to 350.Put 1 1/3 cups coconut in medium bowl. Set aside. Mix cake mix, egg, oil, water and almond extract in large bowl. Beat at low speed with mixer. Stir in remaining 1 1/3 cups reserved coconut. Drop rounded teaspoonful dough into reserved coconut. Roll to cover lightly. Put on ungreased baking sheet. Repeat with remaining dough, placing balls 2 inches apart. Bake at 350 for 10 to 12 minutes or until light golden brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container. To save time when forming dough into balls, use 1 inch spring operated cookie scoop. Spring operated cookie scoops are available at kitchen specialty shops.

Makes 3 1/2 dozen