2 large Strawberry or Cherry Jello
4 packets of Dream Whip
2 boxes of instant vanilla pudding
1 1/2 cups milk
Make cake as directed on box, put in 9x13 pan. When cake is finished, let cool, meantime mix Jello with only the hot water, let sit for 5 minutes. Poke holes into cake, I use end of plastic mixing spoon, even a dowel will work. Mix Dream Whip, instant vanilla pudding and milk. Spread over cake. Let cool
1 cup brown sugar
1 cup white sugar
1 cup peanut butter
1 cup shortening
2 eggs
2 cups flour
2 tsp baking soda
1 tsp salt
Roll with hands into balls, about the size of a walnut, flatten by pressing fork across both ways. Sometimes I may dip fork in water in-between of pressing cookies. (optional - sprinkle with sugar before going into oven )
Bake at 375 degrees for about 9 minutes. Check cookies for ovens may vary.
4 cups sliced, pared and cored baking apples (about 6 medium)
2/3 to 3/4 cup brown sugar packed
1/2 cup flour
1/2 cup rolled oats
3/4 tsp cinnamon
3/4 tsp nutmeg
1/3 cup soft butter
Heat oven to 375 degrees. Place sliced apples in greased square pan, 8x8, or whatever small baking dish you have. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake for 30 to 35 minutes or until apples are tender.
Top with cream, ice cream or hard sauce. Or whatever you feel like. I like whipping cream with a drizzle of caramel sauce.
Yields about 6 servings
Graham Cracker crust
1 1/2 cups graham crackers - crushed fine
6 Tablespoons melted butter
1/4 cup sugar
Mix and press into Spring form pan. Bake crust at 350 degrees for 10 minutes.
First Layer
3 - 8 oz packages of cream cheese
4 eggs
3/4 cups sugar
1 tsp vanilla
1 tsp almond extract
Mix together, pour onto crust. Bake at 375 degrees for 20 minutes. Remove from oven and let sit for at least 20 to 30 minutes.
Second Layer
1 pint sour cream
1/2 cup sugar
1 tsp vanilla
After waiting till second layer has cooled down, carefully pour over first layer. Bake 10 minutes at 375 degrees. Turn oven off, but leave door open with cheesecake still in for 15 more minutes. Let cool completely, then refrigerate.
Don't cut for 8 hours!! (best to cut at that time)
Top with favorite berries or serve plain.
2 cups flour
1 cup butter
1/3 cup brown sugar
Mix until soft paste, roll out to be 1/2 inch thick, cut in small squares, pinch corners, prick with fork. Bake to a delicate brown in 350 degrees oven for 8 minutes. Watch carefully, every oven is different.
1 cup sugar
1/2 cup shortening
1/2 cup sour milk
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp nutmeg
1/2 cup currants (washed and dried)
Mix well, Roll out till the thickness of currants, drop in sugar then place on parchment paper on the cookie sheet. Bake at 400 degrees for about 9 minutes.
Crust: 1 cup flour
1/2 cup butter, softened
1/2 cup chopped nuts (pecans or walnuts) I use pecans
Mix well. Spread in 13 x 9 inch pan. Bake 15 minutes in a 350 degree oven. cool.
Layer Two:
1 - 8 oz package Philadelphia cream cheese
1 cup powdered sugar
1 cup Cool Whip
Mix well. Spread over crust. Chill
Layer Three:
2 packages (reg size) instant pudding mix. (suggested flavors: lemon, Chocolate, butterscotch,
banana, etc)
3 cups milk
Mix the milk with instant pudding for 2 minutes. Spread over cream cheese layer. Chill
Layer Four:
Spread remaining Cool Whip over pudding layer.
Refrigerate over night for best results. (but can be done in the morning)
Peaches, canned or fresh
Batter
1 stick butter or margarine - softened
1 cup flour
1 teaspoon baking powder
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/2 cup milk
Sugar top
1 cup sugar
1/2 cup water
Preheat oven to 350 degrees. Line 8x8 or 9x9 inch glass dish with peaches. Mix batter ingredients together then spoon aver peaches. Mis sugar and water together and pour over batter. Put in oven for 1 hour or until top is light brown.
