|
candy
heart treasure cookies
From
Linda Moore of
Richmond
Ingredients:
 |
3⁄4
cup butter |
|
1⁄2
cup sugar |
|
1⁄4
t baking powder |
|
1
egg yolk |
|
1⁄2
teaspoon vanilla |
|
1
3⁄4 cups all-purpose flour |
|
Candy
hearts |
|
Sprinkles |
Directions:
Beat butter in a large mixing bowl with an electric mixer on medium to
high speed for 30 seconds. Add the sugar and baking powder and beat until
combined. Beat in egg yolk and vanilla extract. Beat in flour, scraping
the sides down often. When you can�t beat in any more flour with the
electric mixer, start using a spoon instead. Shape a rounded teaspoon of
dough around a candy heart. Roll in sprinkles. Place cookies 2 inches
apart on a greased cookie sheet. Bake in a 375˚ oven for 8 to 10
minutes or until edges are firm but not brown. Cool cookies on a wire
rack. Makes about 30.
BROWNIE
CAKE
From
Ann Doss of Sandy Level
Ingredients:
|
1
box brownie mix |
|
2
small boxes instant chocolate pudding mix |
|
1
large tub Cool Whip |
Directions:
Bake brownies according to package directions. Divide in half. Also,
prepare each box of instant pudding (separately) according to package
directions. Break up half of the brownies into a bowl. Pour 1 of the
prepared pudding mixtures over broken brownies in bowl. Put 1⁄2 Cool
Whip over pudding. Repeat the layers with the rest of the brownies, the
remaining pudding, and remaining Cool Whip. Refrigerate.
EASY
PEACH COBBLER
From
Ann Miller of
West Augusta
Ingredients:
|
1
cup sugar |
|
1
cup self-rising flour |
|
1
stick butter |
|
1
cup milk |
|
16-oz.
can peaches or fresh peaches (cut into small pieces) |
Directions:
Mix all ingredients together and bake at 350� for 45 minutes. For a large
cobbler, double ingredients.
GERMAN
CHOCOLATE PIE
From
Bitha Yeatts of
Gretna
Ingredients:
|
3
eggs |
|
2
cups white sugar |
|
Pinch
of salt |
|
4
T cocoa |
|
4
T flour |
|
1
stick melted margarine |
|
1
t vanilla |
|
1
cup chopped pecans |
|
1
cup coconut |
|
1
1⁄2 cups milk |
|
2
pie crusts |
Directions:
Beat eggs. Mix together sugar, salt, cocoa and flour; add to beaten eggs.
Add melted margarine, vanilla, pecans and coconut; mix together. Add milk
and mix. Pour into 2 regular pie crusts. Bake at 350� for 35 to 40
minutes.
PINEAPPLE
PIES
From
Nancy Howard of Brookneal
Ingredients:
|
1
can Eagle Brand milk |
|
1
large can crushed pineapple |
|
1
cup coconut |
|
1
cup walnuts (chopped) |
|
Juice
of 1 lemon |
|
2
graham cracker crusts |
Directions:
Mix all ingredients together and pour into crusts. Can be frozen.
PISTACHIO
DESSERT
From
Linda Logan of Boydton
Ingredients:
|
1
pkg. instant pistachio pudding mix |
|
1
large can crushed pineapple |
|
2
cups miniature marshmallows |
|
8-oz.
container whipped topping |
|
1⁄2
cup chopped nuts |
Directions:
Mix all ingredients together. Chill and serve.
�CLAIR
CAKE
From
Roxy Dameron of Stuarts Draft
Ingredients:
|
2
small pkgs. vanilla pudding mix |
|
3
cups milk |
|
1
box graham crackers |
|
8
oz. Cool Whip |
Frosting:
|
1
cup sugar |
|
1⁄8
t salt |
|
1⁄3
cup cocoa |
|
1⁄4
cup milk |
|
1⁄4
cup margarine |
|
1
t vanilla |
Directions:
Mix pudding with milk until thick. Fold in Cool Whip until smooth. Line
bottom of 9x13-inch pan with graham crackers. Spread on half of pudding
mix. Repeat graham crackers, then rest of pudding. Add another layer of
graham crackers. To make frosting, combine the first 4 ingredients in a
saucepan; bring to a boil. Cook for 1 minute.
Remove from heat and add 1⁄4 cup margarine and 1 teaspoon of
vanilla. Stir until margarine melts. Cool slightly; then beat until thick
enough to spread. Spread the chocolate frosting over the last layer of
graham crackers. Chill overnight.
PEANUT
BUTTER PIE
From
Ruby Orndorff of
Edinburg
Ingredients:
|
8
oz. cream cheese |
|
1⁄2
cup peanut butter |
|
1
cup confectioners 10x sugar |
|
1
t vanilla |
|
8
oz. Cool Whip |
|
Graham
cracker or baked pie shell |
Directions:
Mix the first 4 ingredients well. Add Cool Whip and mix well. Pour into
pie shell; refrigerate until set (approximately 2 hours); can be frozen.
STRAWBERRY
SHORTCAKE
From
April Foubare of
Manassas
Ingredients:
|
1
pkg. strawberry cake mix |
|
2
big tubs of Cool Whip (thawed) |
|
1
big tub of fresh strawberries |
Directions:
Prepare cake mix according to package directions. Pour into 2 round cake
pans. Cook and cool completely. Take 1 cooled cake layer and spread with a
thick layer of Cool Whip, topped with halved strawberries. Top with
remaining cake layer and repeat process. (Fourth of July variation: Top
cake with strawberries and blueberries.)
BANANA
FRUIT PIE
From
Linda Logan of Boydton
Ingredients:
|
1
cup sugar |
|
8-oz.
pkg. cream cheese, softened |
|
8-oz.
container whipped topping |
|
4
overripe bananas |
|
2
baked pie shells |
|
1
can cherry pie filling |
Directions:
Beat sugar and cream cheese until fluffy. Add whipped topping. Beat until
well mixed. Slice 2 bananas into each pie shell. Top with 1⁄2 of
cream cheese mixture in each pie shell. Then spoon 1⁄2 can cherry
pie filling over each pie. Refrigerate.
We
want your recipes! We pay $10 for each recipe published. Categories: Best
Barbecue; Mexican; Italian; Seafood; Soups and Stews; Appetizers; Salads;
Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o
Cooperative Living,
P.O. Box
2340
, Glen Allen, VA 23058-2340 or e-mail to [email protected] |
