Desserts

Fruit Meltdown Popsicle Treats



Servings: 10 servings

2 cups   strawberries or favorite fruit (eg. Chopped honeydew melon, cantalope, pineapple, or raspberries)
1 cup   cold water
1/3 cup   sugar
1/4 cup   ReaLemon� Lemon Juice from Concentrate
10 (3-ounce)   paper cups
10   popsicle sticks
Place strawberries, water, sugar and ReaLemon in blender container; blend until smooth.
Pour mixture into cups, filling until almost full.
Place cups on tray and freeze 30 minutes or until just firm.
Place sticks into the middle of each cup. Continue to freeze until solid.
Remove from cups and serve.




Elizabeth Dole's (president of American Red Cross) Pecan roll cookies

2 sticks(1 cup) margarine (not spread)
1/4 cup confectioner's sugar
2 cups all-purpose flour
1 tablespoon cold water
1 teaspoon vanilla extract
2 cups pecan pieces OR coarsely chopped pecans
Garnish: confectioner's sugar
1. Positon racks to divide oven in thirds. heat to 275 degrees. Grease 2 cookie sheets.
2. Beat margarine & confectioner's sugar in a large bowl with an electric mixer until creamy. With mixer on low speed, add flour, water and vanilla and beat just until blended. Stir in Pecans.
3. Roll level tablespoons between floured palms into date-like shapes about 2 inches long. Arrange 1 inch apart on prepared cookie sheets. Make a lendthwise crease down each with the back on a knife.
4. Bake i hour, switching position of cookie sheets halfway through baking, until cookies are light brown on bottom. Roll while still warm in confectioner's sugar to coat. Cool completely!!!! Store w/waxed paper between layers.

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Here is a cheesecake recipe...it is heavenly.
(this one isn't new but it is soooo good I just had to leave it up)

(courtesy of Kim English)

cream together:
1/2 cup sugar
2 eggs
two large packages of cream cheese
blend well and then add 1 TBS cream (can use half and half or milk)
1/2 tsp vanilla
dash of cinnamon

Bake at 375 degrees for about 20 minutes, don't over cook or under cook,
top should be slightly firm. take the cheesecake out of the oven and
set it aside for 15 minutes.
turn the oven up to 475 degrees and after the cheesecake has cooled
for 15 minutes :

mix 1/2 pint of sour cream
1/2 tsp vanilla
3 TBS sugar
spread sour cream mixture on top of cheesecake,
put back in oven and bake for five minutes.

store cheesecake in refrigerator for at least an hour before serving. it is delicious.

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Victory Lemon-Raspberry Bars


Servings: 30 Bars servings

1 cup   (2 sticks) butter, room temperature
1/2 cup   powdered (confectioners') sugar
2 cups   all-purpose flour
6   eggs
2 1/4 cups   granulated sugar
3/4 cup   ReaLemon Lemon Juice from Concentrate
1/2 cup   all-purpose flour
1 1/2 teaspoons   baking powder
1/2 cup   raspberry jam
1/2 cup   vanilla baking chips
Heat oven to 350oF. Beat butter in large mixer bowl until fluffy. Add powdered sugar; beat until combined. Gradually beat in 2 cups flour. Press dough onto bottom of well-greased 13 x 9-inch baking pan Bake for 18 to 20 minutes or until golden.
Combine eggs, granulated sugar, ReaLemon, 1/2 cup flour and baking powder in large mixer bowl; beat 2 minutes. Pour over hot crust. Bake 25 minutes longer or until custard is set and top is golden. Remove pan to wire rack.
Place jam in microwave-safe bowl. Microwave on HIGH 30-45 seconds or until melted. Gently spread over lemon bars. Cool completely.
Place baking chips in microwave-safe bowl. Microwave on HIGH 1 minute; stir. Microwave 30 seconds longer or until smooth when stirred. Drizzle over cooled bars. Store in refrigerator.




Apple Cobblestone Cookies


Servings: About 4 dozen servings

2 tablespoons   ReaLemon� Lemon Juice From Concentrate
1 tablespoon   ground cinnamon
2 cups   chopped dried apples
2 cups   quick cooking oats
1/2 cup   raisins
1/4 cup   unsifted flour
1 (14-ounce) can   Eagle� Brand Sweetened Condensed Milk (NOT evaporated milk)
Preheat oven to 350�. In small bowl, sprinkle lemon juice and cinnamon over apples; toss. Set aside.
In large bowl, combine oats, raisins and flour. Add apple mixture and Eagle Brand; mix well. Drop by rounded teaspoonfuls onto greased baking sheets.
Bake 8 to 10 minutes or until lightly browned. Immediately remove from baking sheet. Store loosely covered.




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