Archive for category: Desserts

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Add Rum and Vanilla extract.

In a seperate bowl, combine the remaining dry ingredients and gradually add to creamed mixture.

Add eggnog and mix well.

Pour into two 9-in. round baking pans coated with cooking spray.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.

For frosting, put eggnog in a small saucepan over low heat.

Gradually whisk in flour and salt and increase heat.

Bring mixture to a boil while whisking continuously for 2 minutes and remove from heat.

Allow mixture to cool to room temperature.

In a large bowl, cream butter and sugar until light and fluffy and gradually beat in the eggnog mixture and vanilla until smooth.

Preheat oven to 375 degrees. In a large bowl, beat Eagle Brand and peanut butter until smooth. Add Bisquick and vanilla; mix well. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased pans. Flatten with a fork. Bake 6 to 8 minutes or until lightly brown. Do not over-bake. Cool and store tightly covered at room temperature.

For Peanut Butter Blossoms, mix as above but do not flatten. Press a chocolate Kiss in center immediately after baking.

Cream butter and mix in sugar, salt, cocoa, egg yolks, nuts and vanilla.

Beat whites until stiff and fold into mixture. in an 8 x 8 pan, put 1/2 of the cookie crumbs in bottom and pour mixture over top.

Sprinkle the second half of the crumbs on the top.

Refrigerate for at least 24 hours before serving.

Serve with whipped topping.

Beat eggs slightly with fork; add honey, milk, salt and almond extract.

Place 4-6 custard cups in a glass casserole dish and pour mixture into cups.

Pour boiling water into casserole dish until it comes half way up the custard cups.

Bake at 350 for 45 to 50 minutes or until center is firm.

Remove from water and place in the refrigerator to cool.

Once Chilled, unmold and serve or serve in the cups.