pineapple mallow squares

Pineapple Marshmallow Squares

1 cup canned pineapple, diced
2 cups miniature marshmallows
Pinch of salt
2 cups crushed graham crackers
1/2 cup chopped nuts
Flavoring to taste

Mix all thoroughly, then pack into a buttered pan. Chill for 12 hours.

Spread top with butter icing and cut into squares. (It may be packed in a mold, chilled and when ready to serve, spread top and sides of dessert with whipped cream.)

My heart is wax moulded as she pleases, but enduring as marble to retain. — Miguel de Cervantes

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strawberry twinkies sweet surrender

Strawberry Twinkies Sweet Surrender

1 package Twinkies (box of 10)
1 package frozen strawberries with sugar
1 package strawberry glaze
8 ounces cream cheese
1 can sweetened condensed milk
1 medium container Cool Whip

Cut Twinkies in half lengthwise, place in 9 x 13 x 2-inch pan with cream side up.

Combine strawberries and glaze and pour over Twinkies. Mix cream cheese and milk with mixer. Fold in the Cool Whip and then spread over the top of strawberries. Refrigerate overnight.

Why is it that we will laugh at a man in a clown outfit, but we won laugh at a man just walking down the street carrying a clown outfit in one of those plastic dry-cleaner bags — Jack Handey Deep Thoughts

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mango dumplings

Mango Dumplings

2 1/2 cups mango peeled and sliced
1 1/2 cups granulated sugar plus 2 teaspoons
    lime juice if the mangos are sweet
3 tablespoons butter
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk

Layer the mango in the bottom of an eight-inch square greased baking pan. Cover with one cup sugar and lime juice if needed.

In a bowl blend together remaining ingredients, including the 1/2 cup sugar to make a batter. Pour batter over the mango and sugar mix. Bake at 375 degrees F for 1/2 hour. Top with ice cream to serve.

We are born believing. A man bears beliefs, as a tree bears beauty. — Ralph Waldo Emerson

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caramel banana fluff

Caramel Banana Fluff

2 bananas, peeled and sliced
1 tablespoon vanilla extract
2 tablespoons butter, melted
1 (8 ounce) can refrigerated crescent rolls
1 cup caramel topping

Preheat oven to 350 degrees F.

In a small bowl, combine bananas, vanilla extract and melted butter, until bananas are well coated.

On a cookie sheet, unroll crescent rolls, creating 4 rectangles (leaving the two triangles attached to form the rectangle). Place 1/4 of banana mixture in the center of each rectangle, spreading it out a bit. Bake for 11 to 13 minutes, or until pastry is golden brown.

Heat caramel topping and drizzle over dessert. Serve warm.

Yield: 4 servings.

That government is best which governs least. - from Civil Disobedience — Henry David Thoreau

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raspberry crepes

Raspberry Crepes

Crepe Batter
1 1/2 cups flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla extract
2 cups milk

Combine flour, sugar, baking powder, and salt. Mix well. Add eggs, milk, and vanilla extract. Beat until smooth. Lightly oil skillet. Heat until water sizzles when dropped on skillet. Pour about 1/4 cup batter onto hot skillet. Tip skillet to coat bottom of pan. Cook over medium heat until light brown. Loosen edges with spatula, turn and brown opposite side of crepe. Stack cooked crepes on plate, cover until ready to serve. (NOTE: Crepes may be frozen for future use.)

Filling
1 small box instant vanilla pudding mix
2 cups half-and-half
1/2 teaspoon almond extract

Combine instant pudding with half-and-half and almond extract. Beat until smooth and pudding begins to thicken. Refrigerate until ready to use.

Sauce
3 cups raspberries, fresh or frozen
1 tablespoon cornstarch
1/2 cup granulated sugar

Mix together sugar and cornstarch. Place raspberries in saucepan; mash and heat until bubbly. (If fresh raspberries are being used, add 1/4 cup water) Stir sugar/cornstarch mixture into raspberries. Stirring constantly, bring mixture to a boil. Cool.

Pour a small amount of sauce on serving plate. Place about 2-3 tablespoons pudding in the center of each crepe and roll. Place 2 crepes on serving plate. Top with additional whole raspberries. Sprinkle with confectioners sugar.

NOTE: Fat grams will be reduced by half if milk is used in place of half n half when making pudding.

To serve, pour a small amount of sauce on serving plate. Place about 2-3 tablespoons pudding in the center of each crepe and roll. Place 2 crepes on serving plate. Top with additional whole raspberries. Sprinkle with powdered sugar.

NOTE: Fat grams will be reduced by half if milk is used in place of half and half when making pudding.

The Soviet Union would remain a one-party nation even if an opposition party were permitted-because everyone would join that party. — Ronald Reagan

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apple fritters with custard sauce

Apple Fritters with Custard Sauce

6 Golden Delicious apples
1/3 cup granulated sugar
1/3 cup brandy
1/4 teaspoon ground cinnamon
1 3/4 cups flour
2 egg yolks
3/4 cup milk
2/3 cup beer
2 tablespoons butter, melted
4 egg yolks
1/3 cup granulated sugar
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
Vegetable oil (for frying)
2 egg whites (at room temperature)
Confectioners sugar

Pare and core apples. Cut into 1/4-inch rings. Place in large bowl. Toss with 1/3 cup sugar, brandy, and cinnamon. Refrigerate at least 1 hour, tossing occasionally. For the fritter batter, in a bowl combine flour, 2 yolks, 3/4 cup milk, beer and butter. Let stand one hour at room temperature.

To prepare custard sauce, in a medium saucepan combine yolks and 1/3 cup sugar. Stir in 1 1/2 cups milk. Cook over medium low heat, stirring constantly, until custard coats the back of a metal spoon. Stir in vanilla extract. Cool to room temperature. In a large skillet, heat 1 inch of oil to 375 degrees F.

In a small bowl, beat egg whites until stiff; fold in fritter batter. Drain liquid from apples. Dip apple slices, one at a time, into batter with fork or tongs, letting excess drip back into bowl. Fry fritters until brown on one side; turn and brown other side. Drain on paper towels. Arrange on plate; sprinkle with confectioners sugar.

Serve with warm custard sauce.

Healing is a matter of time, but it is sometimes also a mater of opportunity. — Hippocrates

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apple jacks

Apple Jacks

Posted by Marla at recipegoldmine.com 10/22/2001 7:43 am

1/2 of a 21 ounce can apple pie filling
18-20 wonton wrappers
Vegetable or canola oil
About 1/2 cup powdered sugar

Cut apples in pie filling into small pieces. Separate wonton wrappers. Place 1 tablespoon filling in center of each wonton wrapper. Moisten inside edge of wonton with a little water and fold in half diagonally. Press with tines of folk to seal.

Pour 2 inches of oil in an electric skillet. Set heat control to 350 degrees F.

When oil is at 350 degrees F, cook Apple Jacks until they are golden brown on each side, turning over with tongs.

Drain on paper towels. Cool slightly. Place powdered sugar in sifter and sprinkle sugar over Apple Jacks. Serve.

Yield: 18-20 servings

Ask yourself whether you are happy and you cease to be so. — John Stuart Mill

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raspberry dream

Raspberry Dream

1 (10 ounce) package marshmallows
1 cup red frozen raspberries, thawed
1/2 cup raspberry juice
1 cup whipping cream
1 (10 ounce) package vanilla wafers or graham crackers, finely crushed
2 tablespoons melted butter

Melt marshmallows in top of double boiler. Add thawed raspberries and juice. Cool.

Whip cream and add to raspberry mixture. Mix melted butter with crumbs. Put 1/3 of crumbs in bottom of flat square dish. Pour in raspberry mixture and cover with remaining crumbs. Chill in refrigerator for 12 hours.

You can force anyone to love you or lend you money. — Jewish Proverb

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chocolate dipped fruit

Chocolate Dipped Fruit

1 cup semisweet chocolate chips
1 tablespoon vegetable shortening
Assorted fresh fruit, washed and chilled

Place chocolate chips and shortening in a small, microwave-safe bowl. Microwave at HIGH for 1 to 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred. Allow to cool slightly. Dip fruit or fruit slices about two-thirds of the way into chocolate mixture. Shake gently to remove excess chocolate. Place on wax paper-covered tray. Refrigerate, uncovered, until chocolate is firm, about 30 minutes.

His house was perfect, whether you liked food, or sleep, or work, or story-telling, or singing, or just sitting and thinking, best, or a pleasant mixture of them all. — J Tolkein

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