Pretzel Salad

Crust:
2 cups pretzels, crushed
3 Tbs. sugar
3/4 cup butter, melted
Mix crust ingredients together and spread in a 9x13 baking pan. Bake at 350 for 10 minutes. Cool

Filling:
8oz pkg. cream cheese, softened
8oz whipped topping, thawed
1 cup sugar
Combine filling ingredients and spread evenly over crust.

Topping:
2 3oz pkgs Strawberry jello
2 10oz pkgs frozen strawberries, thawed
2 cups boiling water

Dissolve gelatin in boiling water.  Drain juice form strawberries and mix with gelatin mixture.  Add strawberries and allow to firm slightly before spreading over filling.

Snicker Bar Salad

1 3.4oz package vanilla instant pudding
1 8oz carton whipped topping
6 regular sized snicker candy bars, cut into chunks
1 cup milk
6-8 granny smith apples cut into chunks

Mix milk and pudding until blended.  Fold in whipped topping.  Add apples and candy bar pieces and mix well. Chill until ready to serve.

Coconut Eggs and Peanut Butter Eggs

Coconut Eggs

1/8 tsp salt

1 cup light Karo

1/3 cup water

2/3 cup sugar

Mix until dissolved. Cook to 226 degrees. When done and hot, pour in 14 oz package flaked coconut to which has been added 1 1/2 Tbs flour.  Pour into buttered pan and let set.  Shape into eggs and dip in chocolate

Peanut Butter Egg

1 cup peanut butter

1 cube butter (have really soft)

1 1/2 cup powdered sugar

In a large bowl mix peanut butter and butter add powdered sugar and mix well with hands. When well blended put in refrigerator until firm. Make into egg shapes. Dip in melted chocolate.

Pudding Layer Dessert

1 stick butter
1 1/2 cup flour
1/2 cup finely chopped pecans
16 oz cream cheese
1 cup powdered sugar
2 8oz cool whip
3 cups milk
2 boxes instant pudding mix
 Cut together butter, flour and nuts. Press into a 9x13 inch pan and bake for 10 minutes at 350 or just until golden.
Cream the cream cheese and powdered sugar, then fold in 8 oz (one container) cool whip. Spread over crust.
Beat pudding and milk and spread over cream cheese layer. Then top with remaining whipped cream.

Kraft Peanut Butter, Oatmeal and Chocolate Chunk Cookies

What You Need

1 cup flour

1 cup old-fashioned or quick-cooking oats

1/2 tsp. CALUMET Baking Powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup PLANTERS Creamy Peanut Butter

1 egg

1-1/2 tsp. vanilla

6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped

Make It

HEAT oven to 375°F.
MIX first 5 ingredients until well blended Beat butter, sugars and peanut butter in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate.
DROP heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
BAKE 10 to 12 min. or until lightly browned. Cool 1 min. on baking sheet; remove to wire racks. Cool completely.

Kraft Kitchens Tips

Size-Wise

Enjoy this special treat of homemade cookies on occasion.

Substitute

Substitute 1 cup BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate squares.

Banofee Pie- Take Home Chef

INGREDIENTS

For the crust:

9 ounces/250 g digestive biscuits or graham crackers

1 stick/113 g butter, melted

For the caramel filling and topping:

½ cup (packed)/100 g dark brown sugar

One 14-ounce/396-g can sweetened condensed milk

One stick/113 g butter

1 1/4 cups/295 ml heavy whipping cream

5 small bananas (about 1½ pounds/620 g total)

PREPARATION:

To make the crust:

1. Line the bottom of a 9-inch/23-cm springform pan with parchment paper. Blend the biscuits or graham crackers in a food processor until they are finely ground.
2. Pour the melted butter over the biscuit crumbs and process to blend well. The crumbs should stick together when pressed. Press the crumb mixture over the bottom and 1½ inches/4 cm up the sides of the springform pan. Refrigerate whilst you make the filling.

To make the filling and topping:

1. Place a heavy medium saucepan over medium heat. Sprinkle the brown sugar over the bottom of the pan and cook without stirring for 2 minutes or until the sugar begins to dissolve.
2. Stir the sugar to blend. Continue to cook 1 minute longer or until all of the sugar is dissolved and becomes a lighter golden brown color. Decrease the heat to medium-low. Add the condensed milk and butter and slowly stir for 2 minutes or until the bits of caramel dissolve and the sauce thickens slightly. As soon as the caramel thickens, remove it from the heat.
3. Spread 1 cup/290 g of the caramel sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is firm. Keep the remaining caramel sauce at room temperature. To serve, remove the pie from the pan and place it on a serving plate.
4. Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form. Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.
5. Slice the remaining bananas diagonally and arrange them decoratively atop the pie. Rewarm the remaining caramel sauce gently over low heat. Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons/45 to 75 ml of milk into the sauce to create a thinner consistency.
6. Cut the pie into wedges and place the pie wedges on plates. Drizzle each pie wedge with more caramel sauce and serve.

Swedish Mama

 

4 eggs

1 cup milk

¾ cup flour

¼ cup butter

Vanilla

1 Tbs. sugar

¼ tsp. salt

Preheat oven 400º

 

Melt butter in frying pan in oven. Make sure pan gets very hot. Pour mixture into hot pan.  Bake 20 minutes. Be sure center is thoroughly done. Serve with jam. Makes two large.

Panoche Icing

½ cup butter

1 cup brown sugar (packed)

¼ cup milk

1 ¾ to 2 cups powdered sugar

 

Melt butter, add brown sugar. Boil over low heat 2 minutes, stirring constantly.  Stir in milk, bring to a boil. Cool to luke warm, gradually add powdered sugar. Beat until thick enough to spread.  If icing becomes too stiff add a little hot water.

 

 

Caramel Icing and Frosting

Caramel Icing

 

¼ cup butter

¼ cup brown sugar

1 ½ cup powder sugar

¼ tsp. salt

2 ½ tsp. milk

 

Cook butter and brown sugar 3-5 minutes. Add rest of ingredients. Beat by hand.

 

Caramel Frosting

 

1 ½ cup brown sugar

¼ cup top milk (cream?)

2 Tbs. butter

2 Tbs. corn syrup

Bring to a boil and cook until a firm ball is formed. Let cool. Add vanilla (1tsp).

 

Banana Raspberry Icecream

 

 

 

 

 

 

 

 

 

 

 

Makes 4 qts

 

3 cups sugar

Small can crushed pineapple

1 pkg frozen raspberries plus juice

2 bananas mashed coarsely

Juice of 3 lemons

 

Mix together until sugar is dissolved.  Add 1 pt whipped cream. Finish filling with evaporated milk until ice cream container is 2/3 full.

 

Cherry Dessert

4 cups small marshmallows

2 cups whipped cream

1 can cherry pie filling

1 ½ cup crushed vanilla wafers

1/3 cup butter

 

Melt butter and mix with wafers. Press in pan (8x8?). Mix marshmallows and cream together. Lay half of marshmallow and cream mix, then cherry filling, then the rest of marshmallow mixture on top.

 

 

Fruit Cup

1 cup sugar

1 cup water

30 oz(?) grapefruit juice and sections

30 oz(?) crushed pineapple juice

1 small bottle maraschino cherries (drained and cut       into small pieces) 

 

 

Boil water and sugar until sugar dissolves. Let cool and add fruit. Freeze to slush.  Spoon in pineapple sherbet, pour in ginger ale.

Lemon Bars

Crust:

2 cups flour

½ cup sifted powdered sugar

1 cup butter.

 Cut in like pie crust. Spread on bottom of 9”x13” pan. Bake at 350º for 20-25minutes.

 

Mix:

4 beaten eggs

2 cup sugar

1/3 cup lemon juice

 

 Slowly add ¼ cup flour

½ tsp baking powder.

Pour over crust and bake for 25 minutes.

Cherry Cream Pie

1 baked pie crust

Mix together:

1 can Eagle Brand milk

1 tsp. vanilla

1/3 cup lemon juice

¼ tsp. almond

Fold in ½ cup whipped cream and pour in pie crust.

Top with 1 can cherry pie filling.

White Cake

 

Beat well:

1 ½ cup sugar

9 Tbs. butter

2 eggs

½ tsp. salt

1 tsp. vanilla

1 cup milk

2 ½ tsp. B. Powder

1 ½ cup flour

 

Filling:

3 cups milk

1 cup sugar

2 Tbsp. butter

Vanilla

1 ½ heaping Tbs.

Cornstarch

Peppermint Dessert

 

 3/4 cup peppermint canes

20 large marshmallows

1 pt. whipped cream

1 Tbs. sugar

Vanilla wafers

 

Mix together. Pour over vanilla wafers in 9”x13” pan. Sprinkle some wafers on top.

Peanut Brittle

2 cups sugar

½ cup water

1 cup white corn syrup

2 cups raw peanuts

2 tbs. butter

1 tsp. vanilla

3 tsp baking soda

Boil sugar, water and corn syrup to soft crack or 260º (243º). Add peanuts and butter. Stir constantly to hard crack stage 300º (283º) or until golden brown. Add vanilla and soda.

Don’t mix anymore than necessary.

Pour in sections until runs together on buttered cookie sheet. Lift edge to cool and keep from sticking.

Divinity

 

3 cups sugar

¾ cup corn syrup

½ cup water

3 egg whites

1 tsp. vanilla

¾ cup nuts

 

Mix sugar, water and syrup. Boil to 230º. Pour half of sugar-syrup over stiffly beaten egg whites. Beat constantly. Boil remainder of syrup until it reaches crackle stage then add to whites.

Panoche

1 cup brown sugar

2 cups white sugar

1 cup rich milk

2 Tbs. butter

½ cup walnuts (optional)

1 tsp. vanilla

½ tsp white corn syrup

 

Mix sugar, milk, syrup and butter.  Cook to soft ball stage.

Pour onto marble slab to cool. Beat until creamy. Add vanilla and nuts and knead.

 

Brown sugar may be increased and white sugar decreased as desired

Apple Crisp

4 cups apples, sliced and peeled into thin slices

1 tsp. cinnamon

½ cup sugar

Place in bottom of glass 9x13 pan, add small amount of water so water is covering half of the apples 

1 ½ cup oatmeal

¾ cup brown sugar

¾ cup flour

1 tsp soda

1 stick margarine or butter

Sift together, sprinkle on top

 

Bake at 375º until top is golden brown