12 apples
2 1/2 c. light corn syrup
1 c. water
2 1/2 c. sugar
1 tsp. red food coloring
Cook corn syrup, water, sugar & food coloring to hard crack stage. Quickly dip
apples to cover. Put on greased wax paper to set.
Author: pat
8 oz. cream cheese (room temp)
1 1/2 c. powdered sugar
1 c. smooth peanut butter
1 c. milk
6 oz. Cool Whip
graham cracker crust
Whip cream cheese; beat in powdered sugar & peanut butter, slowly add
milk & mix. Fold in Cool Whip. Fill graham cracker crust & freeze for 4 hours.
2 c. sugar
2 tsp. baking soda
3 c. flour
6 Tbls. Cocoa
1/2 tsp. salt
2 Tbls. Vinegar
2 c. water
1/2 c. oil
2 tsp. vanilla
Place all dry ingredients in a small rectangle baking dish. Mix wet
ingredients together. Make small wells in dry ingredients and pour wet
ingredients into well. Mix well in pan. Bake at 350* of 40-50 min.
4 1/2 Tbls butter
6 Tbls. Milk
3/4 c. brown sugar
1 1/2 c. powdered sugar
3/4 tsp. vanilla
Combine butter, milk & brown sugar in sauce pan; bring to a boil and cook
2 min. allow to cool. Stir in vanilla & powdered sugar & beat until smooth.
1/2 c. Crisco
1 c. sugar
1 c. brown sugar
3 eggs (beaten)
1 tsp. baking soda
1 c. buttermilk
3 c. flour
1 tsp. cinnamon
1/4 tsp cloves
1/4 Tso salt
1 small can crushed pineapple
Cream Crisco & both sugars, add eggs 1 at a time mixing between additions. Mix
baking soda, flour, cinnamon, cloves & salt together add to creamed mixture
alternately with buttermilk. Fold in pineapple & nuts. Bake in 9 x 13 pan for
60 min.
1 can (20oz) crushed pineapple
1 can pie filling (any flavor)
1 box yellow cake mix
1 c. mix
1/2 c. butter
Place UNDRAINED pineapple, pie filling & nuts into and ungreased 9 x 13
baking dish. Sprinkle DRY cake mix over top. Cut butter into small pats &
dot top of cake mix. Bake at 350* for 1 hour.
2 c. flour
2 c. sugar
2 eggs
2 tsp. baking soda
1 c. chopped nuts
1 c. coconut
20 oz. can crushed pineapple
Mix all together. Bake at 350* for 40 min. (not sure pan size / 9 x 13)
ICING:
8 oz. cream cheese
2 Tbls. Vanilla
1 1/2 c. powdered sugar
1 stick oleo (margarine)
1 cup warm milk (110*)
4 Tbls. Sugar
2 pkgs. Yeast
4 1/2 to 5 cups flour
1 tsp. salt
1/3 cup instant vanilla pudding
1/2 cup butter
2 eggs
Filling
1 cup butter
1/2 cup sugar
2 cups light brown sugar
2 Tbls. Cinnamon
Glaze
3 cups confectioners’ sugar
1/2 tsp. vanilla
2-4 Tbls. Milk (should be thin)
Dissolve sugar & yeast in warm milk & let stand about 5 min. Combine flour,
salt & pudding add butter & mix. Add eggs, 1 at a time, then yeast mixture. Mix
until soft dough forms. Turn out onto floured surface and knead about 10 min.
until smooth, adding flour if dough is too sticky. Grease a large bowl. Place
dough in bowl, turn once to coat dough. Cover with plastic wrap & place in
warm area until double in size(1 1/2 hour). Butter 2 9X13 pans well.
Melt butter mix with both sugars & cinnamon. Punch down dough, divide in
half. Roll out each half on a lightly floured surface to an 18 X 12 inch
rectangle. Divide filling in half and spread each rectangle with filling. Starting
on one long side roll up jelly-roll fashion. Moisten seam with water & pinch
seam to close. Cut each roll in 12 pieces (dental floss works well) & place in
greased pans. Cover with plastic wrap & let sit in warm place until double in
size, about 30 to 45 min. Heat oven to 350*. Uncover pans & bake until golden
brown, about 30 to 40 min. Transfer to wire rack to cool. Drizzle glaze on top
while still very warm.
1 1/2 c. raisins & dates – cut
1 1/2 c. water
1 Tbls. Oleo (margarine)
1 1/2 c. sugar
1 egg
1 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
2 1/3 c. flour
Cook raisins, dates, water & oleo together, set aside to cool. Cream sugar,
egg & vanilla together add salt, baking soda & flour. Fold in cooled raisins &
dates. Grease well 4 #2 cans fill 1/2 full. Bake at 350* for 1 hour.
1 carton Cool Whip (9oz.)
1 can crushed pineapple (20 oz.) – drained
1 box instant pistachio pudding
Mix together and refrigerate until firm. Decorate with cherries cut to look like
flowers.