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Pistachio Dessertfrom Janet's Collection
| 2 pkg pistacio instant pudding |
2 crushed Heath bars |
| 3 c. milk |
1 long narrow angel food cake |
| 1 large Cool Whip |
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| Combine and beat pudding and milk for 2 min until thick. Break
up cake into 13x9 pan. Fold Cool Whip into pudding. Pour over cake.
Sprinkle with candy. Refrigerate. |
Cool and Creamy Chocolate Fonduefrom The Pampered Chef
| 3/4 c. semi-sweet chocolate morsels |
1 container (8 oz) frozen whipped topping, thawed |
| 1/2 tsp cinnamon |
1/2 tsp rum or vanilla extract (optional) |
| Assorted fresh fruit dippers such as strawberries, apple, peach or pear wedges |
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| Place chocolate morsels and half of the whipped topping in bowl.
Microwave, uncovered, on HIGH 1 min or until chocolate is melted and smooth, stirring after each
20-second interval. Fold in remaining whipped topping, cinnamon and rum extract (if desired);
mix until smooth. Cover; refrigerate at least 30 minutes. To server, spoon fondue
into small bowl. Serve with fruit dippers. |
Ginger Snapsfrom German Class
| 1-1/2 sticks butter |
1/2 t salt |
| 1-1/2 c. brown sugar |
2 tsp ginger powder |
| 1/4 c. molasses |
1 tsp cinnamon |
| 1 egg |
1/2 tsp ground cloves or allspice |
| 2 c. flour |
sugar for rolling |
| 2 tsp baking soda |
grease for the pan |
| Cream the butter with the brown sugar, molasses and egg. Mix
together the flour, baking soda, salt, ginger, cinnamon and cloves. Add to the butter-sugar
mixture. Using a teaspoon, form small clumps of dough and roll them in the sugar.
Place far apart on a greased baking sheet. Place in a preheated oven at 350 for 10 minutes.
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