| Funnel Cake 2 eggs 1 cup milk 2 cups flour � cup sugar Dash of salt � tsp. Baking powder Peanut oil ( for frying ) Powdered sugar Beat eggs, milk and sugar. Add flour, salt and baking powder. Heat 1 � inches of oil. Using one cup of batter at a time, pour through a funnel in crisscross patterns. Cook until browned. Top with powdered sugar. Heart-Shaped Pan Cookie 1 cup, 2tsp. Flour � tsp. Baking soda � tsp. Salt � cup butter � cup brown sugar 1/3 cup sugar 1 tsp. Vanilla 1 egg 2 cups chocolate chips Combine all and place in heart shaped pan. Put chocolate chips in middle of cookie. Bake 18-20 minutes at 375�. Microwave if chips aren�t completely melted. Hot Fudge Sundae Dessert 26 crushed Oreos 1 quart vanilla ice cream 1 pint strawberry ice cream 1 pint coffee ice cream 1 cup hot fudge sauce 5 tbsp. Melted butter � cup walnuts 1 cup whipped cream Mix cookies and butter. Press into pan. Freeze 10 minutes. Spread � of vanilla into crust. Top 2/3 sauce, freeze 30 minutes. Spread remaining half of vanilla on top. Put strawberry and coffee on top. Freeze 4 hours. Drizzle sauce on top with chipped cream and walnuts. Peanut Brittle 2 cups sugar 1 cup corn syrup 1/3 cup water � cup butter 2 � cups peanuts 1 � tsp. Baking soda Butter baking sheets. Butter saucepan. Combine sugar, corn syrup, butter and water. Bring to boil, stirring constantly. Reduce heat and stir occasionally for 30-35 minutes. Stir in nuts, cook for 15-20 minutes. Remove from heat. Quickly sprinkle baking soda over mixture. Immediately pour onto sheets. Cool completely and break. Peanut Butter and Oatmeal Cookies 1 cup flour � tsp. Baking soda � cup butter � cup peanut butter 1/3 cup sugar 2 egg whites � tsp. Vanilla 1 cup rolled oats Stir flour and baking soda. Stir butter, ( beaten ) peanut butter, and sugars. Add egg whites and vanilla. Then flour mix and oats. Bake on ungreased cookie sheets for eight to ten minutes at 375�. Pumpkin Roll 3 eggs 2/3 cup canned pumpkin 1 tsp. Salt 1 tsp. Baking soda 1 tsp. Cinnamon � cup flour � cup nuts ( optional ) Filling 1- 8 oz pkg.. Cream cheese 1 tbsp. Butter 1 tbsp. Vanilla 1 cup powdered sugar Line pan with greased wax paper. Mix pumpkin roll ingredients, spread in the pan. Bake for 15 minutes at 375�. Put roll on powder sugar coated wax paper. Then roll it. Peel off paper and refrigerate for 1 hour. Unroll and add filling. Re-roll and refrigerate. |