1 package angel food cake mix or 1 prepared cake 1 pkg. instant vanilla pudding 2 cups skim milk 1 8-oz. container Cool Whip 1 pint strawberries, cut into pieces 1 pint blueberries Optional: 1 kiwifruit peeled and sliced or peaches, peeled and sliced Bake the angel food cake and let cool. Trim the dark crust. Tear into small pieces. Make pudding with the skim milk and fold in the Cool Whip. Layer the cake, pudding mixture, and fruit. (I use a clear bowl.) Refrigerate several hours or overnight. Warning: I double this recipe every time I make it and it seems to disappear quickly no matter how many people I serve!
Cherry Berries on a Cloud Meringue: 6 egg whites, room temperature 1 tsp. cream of tartar 1/4 tsp. salt Beat until frothy, add 1 cup sugar. Beat 8 minutes. Spread in glass 9 x 13 inch pan. To form heart shapes, line a baking sheet with parchment paper or a single layer from a brown paper bag. Trace heart shapes (4" is a good size for small hearts; 6" for larger ones) on the paper and form the meringue following the outlines. Bake 60 minutes at 275 degrees, turn off oven and leave 12 hours. Cloud 6 oz. cream cheese 1/2 c. sugar 1 tsp. vanilla Fold together with: 2 c. miniature marshmallows 2 c. Cool Whip Berries 2 c. strawberries - can use unsweetened frozen 1 c. cherry pie filling (I use low sugar because this is such a sweet recipe) 1 tsp. lime juice or almond extract Spread softened cream cheese mixture over egg white cloud, top with cream-marshmallow mix. Over each serving ladle berry-cherry sauce. Mmmmm..... Note: You can substitute artificial sweetener for the sugar in this recipe.
Very Easy Apple Crisp
4-5 apples, peeled and sliced 3 packages instant oatmeal (I use maple & brown sugar) ¼ cup flour 6 Tbsp butter Optional: raisins, chopped walnuts Place apples in a greased 8x8x2 pan. If you want raisins and/or walnuts, sprinkle them over the appples before you add the topping. In a separate bowl, cut in next three ingredients. Sprinkle over the apples. Bake at 350º for 30 mins. Serve with caramel sauce.
Irish Cream Cookies
4 cups flour 1 cup butter (two sticks, softened to room temperature) 1 1/2 cup sugar 1 t. vanilla 1/2 cup Irish Cream 2 eggs 1/2 t. salt 3 t. baking powder
Cream butter and sugar until fluffy. Add Bailey’s, vanilla, and eggs & continue to blend. Add flour, salt & baking powder. An electric mixer with a paddle works best. If you don’t have that, use your hands to mix in the last cup of flour.
Cover and refrigerate for at least 2 hours, or overnight.
Preheat oven to 350 degrees. Then roll out dough to about a quarter-inch thickness and cut into shapes. (I lay two rulers about 8 inches apart. They I lay down a piece of waxed paper, 1/3 of the cookie dough, and top with another piece of wax paper. Then when I roll out the dough, the cutouts are an equal depth.) Bake 8-10 minutes (depending on thickness) on ungreased cookie sheet (or line with parchment paper) .The cookies look very slightly golden around the edges. The cookies will not brown, so watch carefully or the bottoms will get overdone. Remove from cookie sheet and allow to cool on wire racks.
To make the glaze, melt two squares of baking chocolate with a pat of butter, then add 1 cup of confectioner's sugar and 2 Tbsp. Irish cream until you get a smooth consistency. Separate into different bowls to add different colors of food coloring. Brush onto cookies and top with jimmies or sprinkles.
4 cups crushed vanilla wafers (1 12-oz box) 2 cups finely chopped pecans or walnuts 1 cup confectioner’s sugar 1/4 cup unsweetened cocoa powder 1/2 cup bourbon, brandy, rum, Irish Mist, Amaretto, or my new favorite, creme de menthe 1/4 cup light corn syrup 3/4 cup confectioner’s sugar for coating Combine all ingredients except the extra confectioner’s sugar. Shape into 1/2--inch balls. Roll in confectioner’s sugar. Place in a sealed container. These stay fresh well into January, but they usually don’t last that long!
1 cup butter or margarine 3 cups flour ½ lb. almond paste ½ tsp. salt 3 tbsp. confectioner’s sugar 2 tsp. almond extract or Amaretto Extra confectioner’s sugarHeat oven to 350º. Grease cookie sheet. Mix first six ingredients well with your hands or the dough paddles of a stand mixer. Shape into 1-inch crescents. (They rise – make them small!) Bake for 10 minutes. Roll in extra confectioner’s sugar while still warm. Makes several dozen, depending on how big you make them. When mixed, they should form a ball. Add a Tbsp of water at a time if they seem crumbly.
Old Fashioned Rice Pudding Ingredients
2 large eggs, beaten 1/2 cup sugar 1/4 teaspoon salt 2 cups scalded milk (Here's how: http://cookingwithkimberly.com/how-to-scald-milk-for-baking/) 1 1/4 cups cooked and cooled long grain rice ( leftover is perfect, but do not use instant rice, If using short grain rice, use only 1 cup) 1/2 cup raisins 1 teaspoon vanilla 1 dash cinnamon
In a large bowl, combine eggs, sugar and salt.
Gradually whisk hot scalded milk into egg mixture.
Stir in rice, raisins and vanilla.
Pour into a greased quart casserole dish.
Set casserole into a larger ovenproof dish.
Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique).