Posted on

Key Lime Trifle

  • 1 box angel food cake mix (water called for on the cake mix box)
  • 2 cans (14 oz each) sweetened condensed milk
  • 1/2 cup freshly squeezed key lime juice
  • 2 1/4 cups whipping cream
  • 10 nature valley oats ‘n honey crunchy granola bars (5 pouches from 8.9 oz box)
  • 2 tsp grated Key lime peel
  • 2 containers (8 oz each) frozen extra creamy whipped topping with real cream, thawed
  • 2 bars (3.5 oz each) good quality white chocolate, coarsely chopped (do not use baking chocolate)

heat oven to 350 degrees ( or 325 degrees for dark or nonstick pan). Mix, bake and cool cake as directed on cake mix box using 13 by 9 inch pan. Cut cooled cake into about 3/4 inch pieces; set aside.

In large bowl, beat condensed milk and lime juice with whisk until well combined. In chilled medium bowl, beat whipping cream with electric mixer on high speed until medium to stiff peaks form. Using rubber spatula, gently fold whipped cream into condensed milk-lime mixture until smooth. Cover; refrigerate until needed.

Using food processor, process granola bars until ground.

Gently stir lime peel into whipped topping (do not overmix). Set aside.

In 3 quart glass trifle bowl, spoon layer of lime-cream mixture. Follow with layers of ground granola bars, chopped white chocolate and cake pieces. Repeat layers, leaving room for final layer of whipped topping. If desired, garnish with additional ground granola bar and key lime slices. Cover; refrigerate at least 1 hour before serving.

Posted on

Scones – Krista Loiacono/Jan Sanford

  • 1 quart buttermilk
  • 2 TBS sugar
  • 1 1/2 tsp salt
  • 2 pkg. yeast (2 TBS)
  • 6 TBS oil
  • 2 eggs, beaten

Combine all ingredients together. Then add:

  • 6-8 cups flour
  • 1 tsp baking soda
  • 3 tsp baking powder

Mix well.

Dough will be soft. Let rise one hour. Punch down and refrigerate overnight. (dough will last for one to two weeks.)

Heat your pan with oil until hot. Shape scones into circles (may need to add flour if too sticky). Drop into hot oil and turn over when underside is brown. Place on paper towel to drain. Serve with butter, honey, or jam.

Posted on

Chocolate Peanut Butter Truffles

  • 1 pkg (8 squares) semi-sweet baking chocolate
  • 1/2 cup peanut butter
  • 1 tube (8 oz) cool whip whipped topping, thawed
  • 1/4 cup powdered sugar

Microwave chocolate in large microwaveable bowl on high 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Stir in peant butter until well blended. Cool to room temperature. gently stir in whipped topping. Refrigerate 1 hour.

Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1 inch balls. Roll in sugar. Store in refrigerator. Makes 3 doz. or 12 servings, 3 truffles each

Substitute: prepare as directed and roll in finely chopped pecans, toasted coconut flakes, grated semi-sweet or premium white baking chocolate or finely crushed nabisco cookies instead of powdered sugar.

Posted on

Almond Joy from Ken Barney

  • 2 cups corn syrup
  • 1 cup sugar
  • 1 tsp salt
  • 2 Tbs butter
  • 1 1/2 lb flaked coconut
  • Toasted almonds
  • Milk or Dark chocolate, melted

Cook the first 4 ingredients together to soft ball stage. Add 1 1/2 lb flaked coconut. Press into a greased pan put toasted almonds on top. Cut into squares and dip in melted chocolate.

Posted on

Belgian Waffles

  • 1 pkg dry yeast
  • 2 cups lukewarm milk
  • 4 eggs
  • 1 tsp. vanilla
  • 2 1/2 cups sifted flour
  • 1/2 tsp. salt
  • 1 TBSP sugar
  • 1/2 cup melted butter

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add yeast mixture with vanilla. Stir.

Sift together flour, salt, and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat egg whites until stiff; carefully fold into batter. Let mixture stand for about 45 minutes (in a warm place) or until double in bulk. Use 7/8 cup per waffle

Posted on

Muffins

  • 1 3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 beaten egg
  • 3/4 cup milk
  • 1/4 cup cooking oil

Grease twelve 2 1/2 inch muffin cups or line with paper bake cups; set aside. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in center of dry mixture; set aside.

In another mixing bowl combine egg, milk, and oil. Add egg mixture all at once to the dry mixture. Stir just till moistened. (batter should be lumpy)

Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in a 400 degree oven 20 minutes or till golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 10-20 muffins.

  • Banana muffins: prepare muffins, except do not use paper bake cups. Reduce milk to 1/2 cup. Add 3/4 cup mashed banana and 1/2 cup chopped nuts to the dry mixture with the egg mixture.
  • Blueberry muffins: Prepare muffins, except fold 3/4 cup fresh of frozen blueberries and, if desired, 1 tsp finely shredded lemon peel into batter.
  • Cheese muffins: prepare muffins, except stir 1/2 cup shredded cheddar or Monterrey jack cheese into dry mixture.
  • Cranberry muffins: prepare muffins, except combine 1 cup coarsely chopped cranberries and 2 Tbs additional sugar. Fold into batter.
  • Oatmeal muffins: Prepare muffins, except reduce flour to 1 1/3 cups and add 3/4 cup rolled oats to dry mixture.
  • Poppy seed muffins: Prepare muffins, except increase sugar to 1/2 cup and add 1 Tbs poppy seed to dry mixture.

Posted on

Sun-Sational Cheesecake

  • 1 cup graham cracker crumbs (vanilla wafers for crust is great!)
  • 3 Tbs sugar
  • 3 Tbs margarine, melted
  • ********
  • 3 8oz pkgs cream cheese, softened
  • 1 cup sugar
  • 3 Tbs flour
  • 2 Tbs lemon juice
  • 1 Tbs grated lemon peel
  • 1/2 tsp vanilla
  • 4 eggs (1 separated)
  • ********
  • 3/4 cup sugar
  • 2 Tbs cornstarch
  • 1/2 cup water
  • 1/4 cup lemon juice

Combine crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees, 10 minutes.

Combine cream cheese, sugar, flour, juice, peel, and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white; reserve yolk for glaze. Pour over crust. Bake at 450 degrees, 10 minutes. Reduce over temperature to 250 degrees; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture; cook 3 minutes, stirring constantly. Cool slightly. Spoon over cheesecake; chill.

Posted on

Oreo Truffles

  • 1 pkg (1 lb. 2 oz.) Oreo chocolate cookies, divided
  • 1 pkg (8 oz) cream cheese, softened
  • 2 pkg (8 oz) semi-sweet baking chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. Makes 3 1/2 doz. or 42 servings, 1 truffle each.

How-to: For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

Posted on

Chocolate Walnut Coconut Bars

  • 11 Honey Maid Honey Grahams, crushed (about 1 1/2 cups crumbs)
  • 1/4 cup ( 1/2 stick) butter or margarine, melted
  • 1 pkg. (8 oz.) Baker’s Semi- Sweet Baking Chocolate, chopped
  • 1 1/2 cups Coconut
  • 1/2 cup walnut pieces
  • 1/2 cup raisins
  • 1 can (14 oz) sweetened condensed milk

Preheat oven to 350 degrees. Line 13 by 9 inch baking pan with foil, leaving 3 inches of foil extending over short sides of pan. Create handle by crunching up extended foil; grease foil lining. Mix crushed grahams and butter. Press evenly onto bottom of prepared pan.

Sprinkle chocolate, coconut, walnuts, and raisins over crust. Pour sweetened condensed milk over mixture in pan.

Bake 25 to 30 min or lightly browned, Cool in pan. Lift out of pan onto cutting board, using foil handles. Cut into 32 bars to serve.

Posted on

Slime

Mix together:

  • 2 cups elmer’s glue
  • 1 1/2 cups water
  • Food coloring

Mix together:

  • 1 cup warm water
  • 2 Tbs borax

Combine the two mixtures and knead with your hands til it forms a glob, and all liquid is incorporated. Store in ziplock bag.