Carolyn's Engagement Banana Pudding
(Her hubby made her make this before he would marry her. Seriously. Now that's gotta be some good puddin' right!? Believe me - right.)
Ingredients:
36 Vanilla Wafers
1 14oz can eagle brand sweetended condensed milk
1 box Vaniila pudding (regular size box)
1 1/2 Cups cold milk
3 Bananas
8oz Cool Whip
Directions:
In large bowl combine sweetened condesnsed milk and cold milk. Add pudding mix, beat well. Chill for about 5 minutes. Fold in cool whip.
Layer in serving bowl with bananas and vanilla wafers. (pudding, bananas, vanilla wafers then pudding again). Actually, it is up to your own preference for layering. I also, sometimes reserve a little cool whip for garnishing the top.
The chill and serve. ENJOY!!!
Tiramisu Cheesecake
A lighter cheesecake, with a fantastic Kahlua flavor. Yum! This will be our Christmas dessert.
Adapted from: www.allrecipes.com
Ingredients:
12 oz Nilla Wafers
4 tablespoons butter, melted
8 tablespoons coffee flavored liqueur
3 (8 ounce) packages cream cheese
1 (8 ounce) container mascarpone cheese
1 cup white sugar
2 eggs
4 tablespoons all-purpose flour
1 (1 ounce) square semisweet chocolate
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.
2. Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 4 tablespoons of the coffee liqueur. Press into an 8 or 9 inch springform pan. You might have extra crust mix.
3. In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 3-4 tablespoons coffee liqueur to taste, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point.
4.Pour batter into crust.
5. Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling.
6. Refrigerate for at least 3 hours, or overnight. Right before serving, grate the semi-sweet chocolate overtop. I used a grater to get nice little curls.
Don't eat the whole thing in one setting. No matter what that devil on your shoulder says.
Peppermint Meringues
Great to make with kids and hey this is something you can eat while on a diet!
Ingredients:
2 egg whites, no yolks in it whatsoever
1/8 t cream of tarter\
1/8 t salt
1/2 c white sugar
3 candy canes, crushed
Directions:
1. Preheat oven to 225 degrees and line two pans with parchment paper (or foil).
2. Beat eggs, cream of tarter, and salt on high until soft peaks form.
3. Slowly add in white sugar and continue to beat on high until stiff peaks form.
4. Either spoon on or put in piping bag and pipe (I like to swirl mine with red food coloring first) onto pans. Top with crushed candy cane.
5. Bake for 1 1/2 hours. Meringues should be dry on the inside. Do not brown. Turn off oven but leave cookies in oven and open door slightly for one hour. Let completely cool then pack in air tight container for up to 2 months.
Santa's Snickerdoodles
from allrecipes.com
These were delicious, the almond and brown sugar in them really take them over the top in my opinion. If you don't like almond, feel free to use vanilla instead.
Ingredients:
3 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
2 cups white sugar
2 eggs
1/4 cup milk
1 tablespoon vanilla extract
1 teaspoon almond extract
3 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons brown sugar
Parchment Paper
Directions:
1. Sift together the flour, baking soda, cream of tartar and salt, set aside. In a medium bowl, cream together the butter and sugar. Stir in the eggs, milk, vanilla and almond extracts. Gradually stir in the dry ingredients until fully incorporated. Cover bowl and chill for 1 to 2 hours.
2. Preheat oven to 375 degrees. DO NOT GREASE COOKIE SHEET. Add parchment paper to cover each cookie sheet.
3. In a shallow bowl or saucer, stir together the remai ning brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, then roll the balls in the sugar mixture. Place cookies 2 inches apart on the cookie sheets.
4. Bake for about 8 minutes in the preheated oven, until cookies begin to brown at the edges. Remove from baking sheets to cool on wire racks.
Check back for more soon!
Eclair Cake
This has a cream puff crust and custard topping...I know, what more could you ask for? Oh yeah? More you say? How about it takes about 30 minutes to prepare and is covered in chocolate syrup, or fresh fruit if you're feeling guilty. Do Hot Fudge or Melted Chocolate if you aren't feeling guilty at all and/or having a particularly bad day. Or a particularly good day. Or if you just feel like having some darn hot fudge.
Crust:
1/2 cup Butter
1c Water
2 c Flour
4 eggs
Directions:
Bring water and butter to a boil on stove. Take off heat and add in flour until smooth. Mix in eggs one at a time waiting until completely mixed in until adding each addt'l egg. Also be sure to mix thoroughly as you are adding them in so you don't get scrambled eggs! Spread mix into greased 9 x 13 pan (use butter to grease pan, it works better than Pam). Bake at 400 degrees for 20 minutes, do not open oven! Let crust cool (don't worry, it will fall slightly as it cools, you want it to puff while baking!)
Filling:
1 lg box INSTANT Vanilla Pudding
2.5 c Milk
8 oz Cream Cheese, softened
8 oz Cool Whip (I made my own by whipping 8 oz Heavy Whipping cream until thick, then adding in 1 t vanilla and 1 T Powd Sugar or to taste...but I only did this because I accidentally bought sugar free Cool Whip)
Directions:
Whip Pudding and milk for 2 minutes. Mix in softened cream cheese and mix with mixer until smooth. FOLD in Cool Whip lightly until thoroughly mixed. Add to cooled crust. Refrigerate at least 6 hours or overnight. Serve with drizzled Hershey's Syrup or favorite fresh fruit. Enjoy!
Santa's Snickerdoodles
from allrecipes.com
These were delicious, the almond and brown sugar in them really take them over the top in my opinion. If you don't like almond, feel free to use vanilla instead.
Ingredients:
3 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
2 cups white sugar
2 eggs
1/4 cup milk
1 tablespoon vanilla extract
1 teaspoon almond extract
3 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons brown sugar
Parchment Paper
Directions:
1. Sift together the flour, baking soda, cream of tartar and salt, set aside. In a medium bowl, cream together the butter and sugar. Stir in the eggs, milk, vanilla and almond extracts. Gradually stir in the dry ingredients until fully incorporated. Cover bowl and chill for 1 to 2 hours.
2. Preheat oven to 375 degrees. DO NOT GREASE COOKIE SHEET. Add parchment paper to cover each cookie sheet.
3. In a shallow bowl or saucer, stir together the remai ning brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, then roll the balls in the sugar mixture. Place cookies 2 inches apart on the cookie sheets.
4. Bake for about 8 minutes in the preheated oven, until cookies begin to brown at the edges. Remove from baking sheets to cool on wire racks.
Check back for more soon!
