I n g r e d i e n t s
I n g r e d i e n t s
1 c. flour
1 tsp. baking powder
1 tbsp. sugar
1/4 tsp. salt
1 tbsp. shortening
1/3 c. milk
D i r e c t i o n s
D i r e c t i o n s
Mix dry ingredients in large bowl. Blend in shortening with pastry blender. Stir in milk with a fork until soft dough is formed. On lightly floured surface, knead dough 2 or 3 times. Pat smooth to 1/2 inch thickness. Cut into fourths with a floured knife.
Place two at a time into the deep fat fryer, turning often once they reach the top to brown evenly. Cook for 4-5 minutes. Drain on paper towels. You may sprinkle with cinnamon, confectioners' sugar or butter. Sit and eat.
I n g r e d i e n t s
I n g r e d i e n t s (for the "pie")
1 c. butter
2 c. sugar
2 eggs
2 tsp. vanilla
4 c. flour
1 c. cocoa
3 tsp. soda
1 tsp. baking powder
1 tsp. salt
2 c. milk
D i r e c t i o n s
D i r e c t i o n s (for the "pie")
Cream the butter, sugar, eggs and vanilla. In a separate bowl, mix the dry ingredients. Add milk to the creamed mixture and mix well. Add the blended dry ingredients and mix well again. Drop by teaspoonsful on ungreased cookie sheet and bake at 350 degrees for 7 to 8 minutes. Cool, then fill.
I n g r e d i e n t s
I n g r e d i e n t s (for filling)
1 c. shortening
1 1/2 tsp. vanilla
Sm. amount of milk
1 sm. jar marshmallow creme
1 (1 lb.) box confectioners' sugar
D i r e c t i o n s
D i r e c t i o n s (for filling)
Cream the shortening and sugar and vanilla. Add the marshmallow creme and cream again, adding milk as necessary. This makes enough filling to generously fill approximately 50 whoopie pies (3 inch size).
I n g r e d i e n t s
I n g r e d i e n t s
9 cups Chex cereal
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup margarine
1 teaspoon vanilla extract
1 1/2 cup powdered sugar
D i r e c t i o n s
D i r e c t i o n s
Pour cereal into large bowl; set aside. In 1-quart, microwave-safe bowl combine chocolate chips, peanut butter and margarine. Microwave at 100-percent power for 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate sauce slowly over cereal, stirring to coat evenly. Pour cereal into large plastic bag. Add powdered sugar and secure; shake to coat well. Spread on waxed paper to cool.
I n g r e d i e n t s
I n g r e d i e n t s
4 golden delicious apples -- peeled cored and chopped
1 cup quick-cooking oats
1 cup dried cranberries
1/2 cup packed brown sugar
1 teaspoon cinnamon
1 pinch nutmeg and allspice
1/4 cup unsalted butter -- melted
3 tablespoons water
1/3 cup dry bread crumbs
2 tablespoons granulated sugar
6 sheets phyllo pastry
D i r e c t i o n s
D i r e c t i o n s
Before baking, score diagonal slices just through the top layer so that cutting and serving will be easier. Enjoy the strudel at room temperature or warm it up in a 400 oven for 15 minutes and add a scoop of ice cream if you wish.
In large bowl, toss together apples, oats, cranberries, brown sugar, cinnamon, nutmeg and allspice. In small bowl, blend butter with water. In third bowl, combine bread crumbs with sugar. Arrange 1 sheet of phyllo on parchment paper-lined rimmed baking sheet with 1 long side facing you. Brush with some of the butter mixture; sprinkle with rounded tablespoonful of the crumb mixture.
Repeat with remaining phyllo, butter mixture and crumb mixture, stacking to make 6 layers. Spoon apple mixture in strip along bottom edge of pastry, leaving 1-inch border. Roll up into cylinder. Score diagonally just through top layer into 8 to 10 slices. Brush with any remaining butter. (Make-ahead: Wrap in plastic wrap; freeze in airtight container for up to 1 month.)
Bake in center of 350 oven for 50 to 60 minutes (or 1 1/2 hours if frozen, covering with foil if top is browning too much) or until apples are tender and pastry is golden brown. Let cool slightly. Slice at score marks to serve. TIPS: If you prefer, substitute 1/4 cup chopped crystallized ginger for dried cranberries. For an intriguing oat taste, toast the rolled oats on a baking sheet for 10 minutes at 350 before using.