o k o i ng C
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ination
1. Pineapple Crisp 2. Cherry-Blueberry Pie 3. Apple Crisp Cups 4. Mom’s Rhubarb Cake 5. Best Blueberry Cobbler
6. Luck o’ the Irish Brownie 7. Strawberries/Cream Cake 8. Apple Crisp 9. White Oatmeal Cookie 10. Glazed Apple Cream Pie 11. Tiramisu Cheesecake 12. Chocolate Cake 13. Peanut Butter Cookies 14. Easy Oreo Truffles 15. Apple Dumplings 15. Apple Dumplings 16.Peanut Butter Pie
e
Pi n
C e l p p a Ingredients: 2 (20 ounce) cans crushed pineapple, drained 1 cup all-purpose flour 1 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup butter, melted 1 teaspoon ground cinnamon
Cr isp
Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Spread well-drained pineapple into a 9x9 inch square baking pan.
4. Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.
Prep: 15min
Cook: 45min
Ready: 1hr
Pineapple Crisp
3. In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
Ch
er
y r
e u l -B
Ingredients: 1 (15 ounce) package refrigerated pie crusts 1/2 cup white sugar 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1 (21 ounce) can cherry pie filling 1 1/2 cups frozen blueberries 1 egg white 1 teaspoon water 2 teaspoons sugar
eber r
y Pi e
Directions: 1. Preheat the oven to 425 degrees F (220 degrees C).
3. Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.
Prep: 40min
Cook: 20min
Ready: 1hr 5min
Cherry-Blueberry Pie
2. Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
p
Ap
e l
p s i r C
Ingredients: 3 large McIntosh apples - peeled, cored, and chopped 1/4 cup water 2 tablespoons white sugar 1/2 teaspoon ground cinnamon, or to taste 2 cups all-purpose flour 2 cups rolled oats 1 1/2 cups brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg (optional) 1 1/2 cups butter
p Cu ps Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins. 2. Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over mediumlow heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
4. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Prep: 40min
Cook: 20min
Ready: 1hr 5min
Apple Crisp Cups
3. Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
y
Ve r
B
B t s e
Ingredient: 2 1/2 cups fresh or frozen blueberries 1 teaspoon vanilla extract 1/2 lemon, juiced 1 cup white sugar, or to taste 1/2 teaspoon all-purpose flour 1 tablespoon butter, melted 1 3/4 cups all-purpose flour 4 teaspoons baking powder 6 tablespoons white sugar 5 tablespoons butter 1 cup milk 2 teaspoons sugar 1 pinch ground cinnamon
Blueb Directions
ry
er
1. Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
4. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
Prep: 15min
Cook: 25min
Ready: 50 min
Very Best Blueberry Cobbler
3. Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
Cobbler
2. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
m
Mo
s ’
u h R
Ingredients: 2 cups all-purpose flour 1/4 cup brown sugar 1 tablespoon baking powder salt 1/2 cup margarine 2/3 cup evaporated milk 1 egg, beaten 2 pounds rhubarb, cut into 1/4 inch slices 1 (3 ounce) package raspberry flavored Jell-OÂŽ mix 1 cup white sugar, divided 1 cup all-purpose flour 1/2 cup butter, softened
ubarb
C
ak
1. Combine 2 cups flour, brown sugar, baking powder, and salt in a bowl. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Stir in the evaporated milk and beaten egg.
3. Mix the rhubarb, gelatin mix, and 1/2 cup of white sugar. Spread the fruit over the dough. Combine the remaining 1/2 cup white sugar, 1 cup of flour, and softened butter in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Top the rhubarb with the streusel mixture. 4. Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes. Prep: 40min
Cook: 45min
Ready: 1hr 25min
Mom’s Rhubarb Cake
2. Press the dough into the bottom and partly up the sides of a 9x13-inch baking dish. For a thicker crust, press the dough into the bottom of the pan only. 3. Preheat an oven to 350 degrees F (175 degrees C).
e
Directions:
k
Luc
’ o
I e h t
Ingredients: 4 (1 ounce) squares unsweetened chocolate 1 cup margarine, softened 2 cups white sugar 3 eggs 2 1/2 teaspoons vanilla extract 1 cup all-purpose flour 1/2 cup butter, softened 4 cups confectioners' sugar 2 tablespoons milk, or as needed 1 1/2 teaspoons peppermint extract 6 drops green food coloring 1 1/3 cups semisweet chocolate chips 6 tablespoons butter 1 tablespoon vanilla extract
Ir ish Directions:
Br
n ow
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
5. In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.
Prep: 1hr
Cook: 25min
Ready: 1hr 25min
Luck o’ the Irish Brownie
4. To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
ie
3. Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
a s e i r r e
S t ra w
b
Ingredients:
2 1/2 teaspoons baking powder
1 (3 ounce) package strawberry flavored Jell-O速 1 cup butter, softened 4 eggs 1 cup milk 1 teaspoon vanilla extract 1/2 cup strawberries, pureed 1 1/2 cups heavy cream 2 tablespoons sugar 1/2 teaspoon vanilla extract 1 1/2 cups fresh strawberries, sliced 1/2 cup margarine, softened 1 (8 ounce) package cream cheese, softened 4 cups confectioners' sugar 2 teaspoons vanilla extract 1 1/2 cups quartered strawberries
ea
and C r Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
4. To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries. 5. To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake. 6. Spread remaining whipped cream on cake top. Top with quartered strawberries.
Prep: 1hr
Cook: 25min
Ready: 1hr 25min
Strawberries and Cream Cake
3. Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
m C a ke
2. In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
le
App
C
p s i r
Ingredients: 6 apples - peeled, cored, and sliced 2 tablespoons white sugar 1/2 teaspoon ground cinnamon 1 cup brown sugar 3/4 cup old-fashioned oats 3/4 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 cup cold butter
wit h
O at
2. Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish. 3. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even. 4. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.
Prep: 15min
Cook: 45min
Ready: 3hrs
Apple Crisp with Oat Topping
1. Preheat oven to 350 degrees F (175 degrees C).
Topping
Directions:
C h e o t i co h l W
a
e t
i h C
Ingredients: 1 cup butter 1 cup light brown sugar 1 cup white sugar 2 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups rolled oats 2 cups white chocolate chips 1 cup chopped pecans
i p Oa tm
3. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Prep: 15min
Cook: 45min
Ready: 1hr
k i e s
2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
l Coo
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
White Chocolate Chip Oatmeal Cookies
ea Directions:
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Gl a
d e
p p A
Ingredients: 1/2 cup white sugar 1/2 cup milk 1/2 cup heavy cream 1/4 cup butter 2 tablespoons cornstarch 2 tablespoons milk 1 teaspoon vanilla extract 2 tart apples - peeled, cored and sliced 1 tablespoon all-purpose flour 1/4 teaspoon ground cinnamon 1 (15 ounce) package pastry for doublecrust pie 1/2 cup confectioners' sugar 1 tablespoon milk 1/4 teaspoon vanilla extract 1 tablespoon butter, softened
ple C re am
Directions
2. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.
4. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes. 5. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).
Prep: 15min
Cook: 45min
Ready: 3hrs
Glazed Apple Cream Pie
3. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastrylined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
Pie
1. In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.
T ir
C u s i m a Ingredients: 1 (12 ounce) package ladyfingers 4 tablespoons butter, melted 4 tablespoons coffee flavored liqueur 3 (8 ounce) packages cream cheese 1 (8 ounce) container mascarpone cheese 1 cup white sugar 2 eggs 4 tablespoons all-purpose flour 1 (1 ounce) square semisweet chocolate
Chee
se
2. Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8- or 9-inch springform pan.
4. Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight. Right before serving, grate the semisweet chocolate overtop. Prep: 30min
Cook: 1hr
Ready: 5hrs
Tiramisu Cheesecake
3. In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix slowly until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.
ke
1. Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.
ca
Directions
Too
C h c u m Ingredients: 1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips
Choc
at
ol
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. 3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Prep: 25min
Cook: 30min
Ready: 2hrs
Too much Chocolate Cake
1. Preheat oven to 350 degrees F (175 degrees C).
a ke eC
Directions:
W
n a u e t P B
C r e tt u Ingredients: 1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup peanut butter 1/2 cup packed brown sugar 1 egg, beaten 1 teaspoon vanilla extract 2 tablespoons milk 40 miniature chocolate covered peanut butter cups, unwrapped
Cup
C oo
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. 3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Prep: 25min
Cook: 10min
Ready: 1hr 35min
Peanut Butter Cup Cookies
1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
kies
Directions:
y
E as
O
o e r
Ingredients: 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
es
o Tr uf f l Directions: 1. 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.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. Prep: 0min
Cook: 0min
Ready: 1hr 30min
Easy Oreo Truffles
2. 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.
A
n u t r o y C
p
e l p
Ingredients: 2 large Granny Smith apples, peeled and cored 2 (10 ounce) cans refrigerated crescent roll dough 1 cup butter 1 1/2 cups white sugar 1 teaspoon ground cinnamon 1 (12 fluid ounce) can or bottle Mountain Dew
Dum
p lin
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish. 3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings. 4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
Prep: 20min
Cook: 45min
Ready: 1hr 5min
Country Apple Dumplings
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
gs
Directions:
a B ke o N
e P
u n a
Ingredients: 1 (8 ounce) package cream cheese 1 1/2 cups confectioners' sugar 1 cup peanut butter 1 cup milk 1 (16 ounce) package frozen whipped topping, thawed 2 (9 inch) prepared graham cracker crusts
te
ut Bu t
1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. 2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Prep: 20min
Cook: 0min
Ready: 2hrs 20min
No Bake Peanut Butter Pie
r Pie
Directions: