Ingredients:
l (1 lb.) package confectioner’s sugar, sifted
1/2 cup evaporated milk
1 tsp. vanilla
dash salt
3 (I-oz.) squares chocolate, melted & cooled
1/2, cup butter or margarine
softened
Instructions:
Blend sugar, evaporated milk, vanilla, and salt. Stir in chocolate, then butter. Beat until smooth and creamy. If stiff, add a little milk.
Notes:
Servings Yield:
Ingredients:
1 (6-oz.) package semi-sweet chocolate pieces
1/2 c. butter or matgarine
1/2 c. dairy sour cream
1 tsp. vanilla
1/4 tsp. salt
2-1/2 to v;., cups sifted
confectioners sugar
f.. g
0 two
9 mch
J tsp. unflavored gelatin softened in
Instructions:
add gelatin. Chill. Melt chocolate pieces and butter over hot (not boilin, g)water. Remove fro_mhot water and blend in sour cream, vanilJa, and salt. Graduall b_eatm enough confectioners sugar to make a frosting of spreadiyn consistency. Makes enough frosting for top and side layers or a 10 inch tube cake. 1⁄2 pint whipping cream 2 Tbsp. cold water Heat until melred, then blend with whipping cream, whi king as y
Notes:
Servings Yield:
Makes enough frosting for top and side layers or a 10 inch tube cake
Ingredients:
1 c. butter
1 c. granulated sugar
1 c. brown sugar
2 eggs
2/3 c. peanut butter
1 tsp. baking soda
‘1⁄2 tsp. salt
1 tsp. vanilla
2 c. flour
2 c. oatmeal
Topping:
12 oz. chocolate chips
1/2 c. powdered sugar
1/2ac. peanut butter
2 to
4 T. milk
Instructions:
Preheat oven to 350°. Cream together butter and sugars. Add eggs and peanut butter. Stir until smooth. Add remaining ingredients (excluding topping ingredients) and mix until evenly blended. Grease a 9 X 13 inch baking dish. Press mixture evenly into the pan. Bake for 20 minutes. Remove from oven, cover immediately with chocolate chips and allow chips to melt, then spread evenly. Blend together powdered sugar, peanut butter and milk until smooth. Spread topping mixture evenly over the melted chocolate chips, making a swirl pattern. Cool, cut and serve.
Notes:
Tbsp. is the ideal take-along dessert for picnics, family reunions and church suppers.
Servings Yield:
Ingredients:
4 egg whites
2 cups whipping cream
dash of salt
111 cup amaretto
Y, cup sugar divided to asted sliced almonds
Instructions:
Beat egg whites (at room temp.) and saJt until foamy. Add 1/1 cu sugar, I T. at a time, beating until stiff peaks fonn. Set aside. B whipping cream until foamy; gradually add remaining 1/2i cup uga beating until soft peaks fonn. Fold in amaretto. Gently fold whippe cream mixture into egg whit s; blend well. Spoon into a bowl Sprinkl with sliced almonds. Freeze. Yields 8-10 serving.
Notes:
Servings Yield:
Yields 8-10 serving
Ingredients:
1 jar marshmallows creme
I box powdered sugar
1 tsp. almond flavoring
1 l package Kraft caramels
grated pecans
Instructions:
Mix marshmallow creme. sugar and flavoring. Shape into fingerlike pieces. Place on platter. Let set overnight. Melt caramels in double boiler, add small amount of milk as needed. Dip pieces in caramel; roll in pecans. Cool.
Notes:
Servings Yield:
Ingredients:
2 Tbsp. brown sugar dash cinnamon
1 Tbsp. butter
1⁄2 oL banana liqueur
l ripe banana, peeled and
1 OL white rum
Instructions:
sliced lengthwise 1 large scoop vanilla ice cream Melt brown sugar and butter in flat chafing dish. Add banana and saute until tender. Sprinkle with cinnamon. Pour in banana liqueur and rum over all and flame. Baste with warm liquid until flame bums out. Serve immediately over ice cream. I serving.
Notes:
Tbsp. is included out of respect for the fine dining we have enjoyed at Brennan’s in New Orleans. Tbsp. is the original recipe served there in the French Quarter, but 1 can neverseem to match the ambience we experienced there. It is stiJI an elegant dessert that you wilt enjoy serving to your family or special guests.
Servings Yield:
Serve immediately over ice cream
Ingredients:
J
2 ounces semi-sweet chocolate
4 ounces unsweetened chocolate
6 ounces unsalted butter (I
stick plus
2 tablespoons)
4e
J-1/2! cups sugar
J Tbsp. vanilla
11.. cup all-purpose flour
11.!tsp. baking powder
Instructions:
Preheat oven to 375°. Cover 2 large cookie sheets with foi[: lelt chocolates together with butter, set aside to cool. (n separate mixing bowl, mix eggs, sugar and vanilla until the batter makes a ribbon as the spoon moves through it. Combine chocolate and baner and mix until well blended. Sift flour and baking powder together and lightly add to chocolate batter. Spoon batter onto cookie sheet by tablespoons., I each for each cookie. Bake 5-7 minutes, until cookies are soft and tops just start to cr. ick; do not overbake. Let cool enough to remove from cookie sheet. Makes 4 dozen.
Notes:
A great recipe that was in the Houston paper. I have madll! these cookies, and 1 cannot overemphasize the fact that they need to be baked only 5-7 minutes.
Servings Yield:
makes a ribbon as the spoon moves through it
Ingredients:
1 pint vanilla ice cream
1 cup whipping cream
1⁄2 cup Kahlua
Instructions:
Use electric mixer to mix well and freere. Serve in wine glasses. Garnish with almond slices and a cheny on each serving.
Notes:
Servings Yield:
Serve in wine glasses
Ingredients:
I roll Pillsbury refrigerator sugar cookies
1 box Pillsbury creamy fudge or creamy double Dutch frosting
1 heaping c. miniature marshmallows
1/24level c. butter or margarine
1/2, c. ‘ater
1/2 c. chopped pecans
(optional).
Instructions:
Preheat oven to 375. Grease 9″ square pan or J J” X 7″ pan. Slice cookie dough 1/ ” thick and overlap slices in bottom of prepared pan. Bake at 375 for 20-25 minutes until lightly brown. (Cookies will be puffy). Coo] 15 minutes. In a medium saucepan, melt butter in water. Stir in frosting mix and blend well. Remove from heat and quickly stir in nuts and marsh mellows. Spread over cookies. Cool and then cut into bars.
Notes:
Servings Yield:
Ingredients:
12 cup pitted fresh sweet cherries
’12 cup chocolate syrup
I qL vanilla ice cream
1 cup.
Instructions:
Combine cherries and chocolate syrup in container of electr!c blender; process on high 15 seconds. Serve over vanilla ice cream. Yields about
Notes:
Servings Yield:
Serve over vanilla ice cream