Cream Cheese Brownies

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Cream Cheese Brownies

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 brownie mix
  • 3 eggs
  • 1/4 c. oil
  • 4 oz. cream cheese
  • 1/4 c. sour cream
  • 1 tbsp. water

Instructions

  • Soften cream cheese in the microwave for a few seconds. Add remaining ingredients and stir until smooth and lump free. Pour into greased 9 x 13 inch pan. Bake at 350 degrees for 45-55 minutes. Top with powdered sugar.

 

Pineapple Fudge

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Pineapple Fudge

Author: Rob of Kentucky

Ingredients

  • 2 cups sugar
  • 1 cup brown sugar
  • 1 8 ½ oz can crushed pineapple and juice
  • cup milk
  • 1 tablespoon corn syrup
  • teaspoon salt
  • 2 tablespoons butter
  • 24 large marshmallows
  • 1 teaspoon vanilla
  • 1 cup chopped pecans or walnuts

Instructions

  • Combine sugars, pineapple and juice, milk, corn syrup, salt, and butter in a 2-quart saucepan. Cook to 238 on a candy thermometer, stirring occasionally. Remove from heat and add marshmallows and vanilla. Mix together to melt marshmallow, then beat until mixture becomes heavy and creamy. Add nuts. Spread in a buttered 8-inch square pan. Cut into squares when cool and firm.

 

Divine Divinity

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Divine Divinity

Servings: 36
Author: Annette1990 of Montana

Ingredients

  • 2 1/2 cups sugar
  • 2/3 cup light corn syrup
  • 1/2 cup water
  • 2 large egg whites
  • 1 1/2 teaspoons vanilla
  • 2/3 cup coarsely chopped pecans or walnuts or chopped red or green candied cherries optional

Instructions

  • Line a baking sheet with waxed paper. In a large heavy saucepan, combine the sugar, corn syrup, and water. Bring to a boil over moderately high heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of the pan.) Boil for 3 minutes. If using a candy thermometer, carefully clip to side of pan, making sure the bulb is immersed but not touching the bottom of the pan. Cook over moderate heat, without stirring, to 260° on candy thermometer, hard-ball stage (15 to 18 minutes). (Or, use this cold water test. Using a spoon, drop a small amount of hot mixture into very cold, not icy, water. Dip your fingers into the water and form the mixture into a ball. Remove the ball from the water; it should not flatten but can be deformed by pressure.) Remove pan from heat; remove the thermometer from saucepan. In a large bowl, with very clean beaters and an electric mixer on medium to high, beat the egg whites until stiff peaks form. Slowly pour hot syrup mixture in a fine stream over egg whites, beating with electric mixer on high for 3 minutes and scraping the side of the bowl occasionally. Add the vanilla. Continue beating with the electric mixer on high just until candy starts to lose its gloss and holds soft peaks (5 to 6 minutes), scraping the side of the bowl occasionally. Stir in nuts (if using). Working quickly, drop by teaspoonfuls onto waxed paper. If the divinity becomes too stiff, beat in very hot water, a few drops at a time, until it is a softer consistency. Cool completely. To store, cover tightly.

Notes

Choose a dry day. Because sugar absorbs moisture from the air, divinity may never set up if you try to make it on a humid day. Start with room temperature egg whites. They heat up to a greater volume than cold egg whites. Use a heavy-duty, freestanding electric mixer. Beating divinity puts a strain on a mixer's motor. Portable mixers and lightweight, freestanding mixers may not have heavy enough motors. Follow the recipe directions carefully. Timing is important. Adding the hot syrup too quickly or not beating the candy mixture long enough can cause divinity to fail. Overbeating the divinity will cause it to set up before you can drop it into individual pieces.

 

Mrs. Carey’s Fruit Cake

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Mrs. Carey's Fruit Cake

Author: MerryCarey of Massachusetts

Ingredients

  • 1 lb. butter
  • 1 lb. sugar or 2 cups plus ¼ lb. for dredging fruit
  • 12 eggs separated
  • 2 tablespoons cream
  • 1 glass strawberry preserves
  • 1 water glass wine homemade, if you have it
  • 1 lb. flour or 4 cups
  • 2 teaspoons baking powder
  • 2 teaspoons nutmeg or cinnamon
  • 3 lbs. raisins
  • 2 lbs. currants
  • lb. citron
  • 1 lb. candied cherries
  • lb. candied pineapple
  • 1 lb. nuts or 4 cups

Instructions

  • Preheat oven to 275 degrees. Cream butter and sugar. Separate egg whites and egg yolks. Add beaten egg yolks to creamed mixture. Beat in 2 tablespoons cream. Add strawberry preserves. Add wine. Then add sifted flour, baking powder, and nutmeg. Dredge the cut-up fruit and nuts in ¼ pound of flour. Add to mixture. Add egg whites last. Grease and flour two tube pans. Put wax paper in bottom of pans. Bake at 275 degrees for 3 hours. After 1½ hours, put a pan of water on the oven rack beneath the cakes. When cakes are done and cooled, wrap each in a clean white cloth (an old dish towel works fine) soaked in wine (homemade is best), then wrap each cloth-covered cake in aluminum foil. Refrigerate for several weeks. (My parents always made theirs on Thanksgiving morning and refrigerated them until near Christmas.)

 

Applesauce Cake

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Applesauce Cake

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 C. Shortening
  • 2 C. Sugar
  • 2 C. Warm applesauce
  • 2 eggs
  • 1 C. Raisins
  • 1 C. Nuts
  • tsp. Vanilla
  • 2 tsp. baking soda dissolved in ½ C. warm water
  • 4 C. flour
  • 1 ½ tsp Cinnamon
  • tsp. cloves
  • 1 tsp. ginger
  • 1 tsp. nutmeg

Instructions

  • Sift dry ingredients together and add remaining ingredients to make a cake batter. Place in greased cake pans and bake at 350 for 1 hour.

 

Sneaky Pete

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Sneaky Pete

Author: Holiday of Ohio

Ingredients

  • 12 oz. frozen lemonade
  • 12 oz. frozen orange juice
  • do not add water to the lemonade or Orange Juice
  • 64 oz. cranberry juice or 2 frozen Welch's Cranberry w/ water
  • 40 oz. Squirt
  • 1/5 of Slow Gin
  • 1 1/2 C. powdered sugar

Instructions

  • Mix together & freeze. Add 3-4 Tbsp. (or to taste) frozen mixture to glass & fill with 7-up, Squirt, Sprite, or Mountain Dew, etc. Allow plenty of time for mixture to freeze. Will not freeze solid, but it's a slush.

 

Blueberry Cream Cheese Pie

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Blueberry Cream Cheese Pie

Author: Annette1990 of Montana

Ingredients

  • 1/2 cup chopped pecans
  • 3 ripe bananas
  • 1 16 ounce package frozen
  • whipped topping thawed
  • 1 8 ounce package cream cheese
  • 1 21 ounce can blueberry pie filling
  • 1 cup white sugar
  • 1 recipe pastry for a 9 inch
  • single crust pie

Instructions

  • Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
  • Slice bananas into cooled crusts.
  • Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
  • Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!

 

Cherry Cream Puff Ring

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Cherry Cream Puff Ring

Author: Sno-covered Casey Clause of Maple Shade, NJ, USA

Ingredients

  • 1 cup water
  • 1/2 cup margarine or butter
  • 4 eggs
  • 1 1/2 cups milk
  • 3/4 cup sour cream
  • 1/8 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 2 cans cherry pie filling
  • 1 cup all purpose flour
  • 1 package 3.4 oz vanilla instant pudding

Instructions

  • Cream Puff Ring: Heat oven to 400 degrees. Heat water and margarine to rolling boil in sauce pan. Stir in flour, turn burner on low. Stir Vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once. Continue beating until smooth. Drop dough by heaping tablespoons in a 8"-9" circle about the shape of a wreath onto a greased cookie sheet. Smooth out ring with a spatula. Bake until puffed and golden brown, about 50-60 minutes. Do not under-cook, and DO NOT peak in oven or it will collapse. Cool away from draft. After cooled, but off top and pull out any loose filaments of soft dough.
  • Prepare Vanilla Filling: mix 1 1/2 cups milk, 3/4 cup sour cream, vanilla, almond extract and pudding mix until smooth. Best if refrigerate for 1/2 hour.
  • Fill Ring: *Fill ring with pudding mixture. Top pudding with cherry pie filling. Place top of ring on and put some cherries on top.

Notes

Depending on how big, or little or oblong or square ( I have had all shapes), you may need a double batch of pudding mixture. You can use any pudding filling you enjoy, as well as the pie filling. Mix it up, use what you like!