Sunday, February 18, 2018
Popcorn Cookies 1/2 cup butter, softened 1 cup sugar 1 egg 1 teaspoon vanilla extract 1-1/4 cups all-purpose flour 1/2 teaspoon baking soda Pinch salt 2 cups popped popcorn, lightly crushed 1 cup (6 ounces) semisweet chocolate chips 1/2 cup chopped pecans In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in the popcorn, chocolate chips and pecans. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 13-14 minutes or until golden brown. Remove to wire racks to cool.
Ambrosia Cake 1 cup pineapple juice 2 eggs 1/2 cup sugar 2 tablespoons unsalted butter pinch of salt 1 angel food cake mix 16 ounces vanilla frosting 2 teaspoons orange juice 1 tablespoon orange zest 30 ounces mandarin oranges, drained 20 ounces pineapple slices, drained and cut into quarters 8 ounces cream cheese frosting 2 cups sweetened shredded coconut - toasted PINEAPPLE CURD Bring juice from canned pineapple to boil. Whisk together eggs and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour. CAKE Bake cake according to package directions. When cooled, slice horizontal into 3 even layers. Take vanilla frosting, orange juice and orange zest; stir to combine. Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges. Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut into 1/2. Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting. Cut 4 pineapple rings into quarters and layer on top of cream cheese frosting. Add the second can of mandarin oranges on this layer with the pineapple. Press toasted coconut into sides and on top of cake.
Easy Butter Pecan Pie 1 cup coarsely chopped pecans 1/4 cup butter or margarine 1 tub Creamy Home-Style Butter Cream Frosting 1 (8 oz) pkg cream cheese 1 cup frozen non-dairy whipped topping, thawed pecan halves 1 9-inch prepared graham cracker crumb pie crust Place pecans and butter in 10-inch skillet on medium heat. Cook, stirring constantly, until butter is lightly browned. Pour into heat-proof large bowl. Add frosting and cream cheese. Stir until thoroughly blended. Fold in whipped topping. Pour into prepared crust. Garnish with pecan halves, if desired. Refrigerate for 4 hours or until firm
Lemon Velvet Cream Cake 1 box lemon cake mix Water, vegetable oil and eggs called for on cake mix box 1 package (3 oz) cream cheese, softened 1 tablespoon milk 1 tablespoon grated lemon peel 2 cups whipping cream 2/3 cup powdered sugar Lemon twist, if desired 1Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). 2Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling. 3Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form. 4Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.
Shamrock Drops 2 cups flour 1 cup butter, softened 1/4 cup milk 6 tablespoons sugar 1/4 teaspoon mint extract 1/4 teaspoon salt 1 oz confetti candy (multi-colored non-pareils) green food coloring powdered sugar Mix butter and sugar until fluffy. Blend flour and salt and add alternately to butter mixture with milk and extract. Add food coloring to milk so it gets into dough evenly. Add in confetti and mix well. Dough will be stiff. Roll into 1" balls and flatten slightly. Bake on greased cookie sheets at 350° F for 15 minutes. Do not let them brown. Cool and roll in powdered sugar.
Kool-Aid Pie 1 (8oz) Cool Whip 1 packet (POWDER ONLY) Kool-Aid (any flavor) 1 (14 oz) Sweetened Condensed Milk 1 (9 inch) Graham Cracker Crust Mix Cool Whip and Kool-Aid powder together then mix with Eagle Brand Milk. Spread mixture in pie crust and refrigerate for at least one hr. before serving.
Coconut-Pecan Pudding Cake 1 pkg. (2-layer size) white cake mix 1 pkg. (4-serving size) Vanilla Flavor Instant Pudding 1-1/3 cups water 4 eggs 1/4 cup oil 1-1/3 cups ANGEL FLAKE Coconut 1 cup Chopped Pecans PREHEAT oven to 350°F. Grease and flour three 9-inch round baking pans; set aside. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on medium speed 4 min. Stir in coconut and pecans. POUR into prepared pans. BAKE 35 min. or until wooden toothpick inserted in centers comes out clean. (Do not underbake.) Cool 15 min.; remove to wire racks. Cool completely. Fill and frost as desired.