Ingredients:
2 c. sugar
1/4 c. cocoa
1 stick butter
1/2 c. milk
1 c. peanut butter
1 T vanilla
3 c. oats
Directions:
In a medium saucepan, bring the sugar, cocoa, butter and milk to a boil. Boil one minute, then add peanut butter, vanilla and oats. Let it cool for a minute or two to harden up a bit, then drop by spoonfuls onto waxed paper and let set.
Showing posts with label misc dessert. Show all posts
Showing posts with label misc dessert. Show all posts
Oct 7, 2011
Sep 23, 2011
Fudge Pie
From:
my friend Laura
Ingredients:
1 stick butter
1 oz. unsweetened chocolate
1 c. sugar
2 eggs
1/2 c. flour
1 tsp. vanilla
Directions:
Melt the butter and chocolate. Stir in the remaining ingredients, then pour into a greased pie pan. Bake at 325 for 25 minutes.
Note: can sprinkle 1/2 c. chopped nuts on the top if desired!
my friend Laura
Ingredients:
1 stick butter
1 oz. unsweetened chocolate
1 c. sugar
2 eggs
1/2 c. flour
1 tsp. vanilla
Directions:
Melt the butter and chocolate. Stir in the remaining ingredients, then pour into a greased pie pan. Bake at 325 for 25 minutes.
Note: can sprinkle 1/2 c. chopped nuts on the top if desired!
Oct 28, 2008
Homemade Cocoa Mix
Ingredients:
2 cups nonfat dry milk powder
3/4 cup white sugar
1/2 cup cocoa powder
1/2 cup powdered non-dairy creamer
dash salt
Directions:
Blend well. Store in tightly covered container. Makes 15 to 16 servings. To make a single serving, combine 1/4 cup mix and 3/4 cup boiling water in mug, stir to blend.
2 cups nonfat dry milk powder
3/4 cup white sugar
1/2 cup cocoa powder
1/2 cup powdered non-dairy creamer
dash salt
Directions:
Blend well. Store in tightly covered container. Makes 15 to 16 servings. To make a single serving, combine 1/4 cup mix and 3/4 cup boiling water in mug, stir to blend.
Orange Raspberry Smoothie
Ingredients:
3 cups orange juice
3 cups frozen (individually) raspberries
3 tbsp. white sugar
1 1/2 cups milk (good with soy, rice or almond milks)
Directions:
In blender, blend juice, raspberries and sugar. Pour through a strainer to remove seeds. Stir in milk and serve. Garnish with an orange slice.
3 cups orange juice
3 cups frozen (individually) raspberries
3 tbsp. white sugar
1 1/2 cups milk (good with soy, rice or almond milks)
Directions:
In blender, blend juice, raspberries and sugar. Pour through a strainer to remove seeds. Stir in milk and serve. Garnish with an orange slice.
Sugar Cookie Frosting
Ingredients:
3 cups powdered sugar
1/3 cup butter, softened
1 to 2 tbsp. milk
1 tsp. vanilla
food coloring
Directions:
Using a hand mixer, blend above until fluffy.
3 cups powdered sugar
1/3 cup butter, softened
1 to 2 tbsp. milk
1 tsp. vanilla
food coloring
Directions:
Using a hand mixer, blend above until fluffy.
Apple Crisp
Filling Ingredients:
1 cup brown sugar
1 tbsp. AP flour
2 tsp. cinnamon
3 1/2 lbs. Granny Smith apples, peeled/sliced
Topping Ingredients:
1 cup AP flour
1 cup brown sugar
1 cup butter
Directions:
Grease 13x9 baking dish. Combine sugar, flour, and cinnamon in large bowl. Add apples and toss to coat. Turn into baking dish. In processor, mix topping ingredients till crumbly. Spread evenly over apples. Bake at 450 for 20 minutes. Reduce heat to 350 and bake till apples are tender and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving. Serve with ice cream or whipped cream.
1 cup brown sugar
1 tbsp. AP flour
2 tsp. cinnamon
3 1/2 lbs. Granny Smith apples, peeled/sliced
Topping Ingredients:
1 cup AP flour
1 cup brown sugar
1 cup butter
Directions:
Grease 13x9 baking dish. Combine sugar, flour, and cinnamon in large bowl. Add apples and toss to coat. Turn into baking dish. In processor, mix topping ingredients till crumbly. Spread evenly over apples. Bake at 450 for 20 minutes. Reduce heat to 350 and bake till apples are tender and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving. Serve with ice cream or whipped cream.
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