Strawberry Trifle

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
4 cups milk
2 bags (16 oz each) frozen strawberries in light syrup, thawed
1 1/2 cups frozen (thawed) whipped topping
1/4 cup slivered almonds, toasted


1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
2. While cake is cooling, in large bowl, beat pudding mixes into milk with wire whisk about 2 minutes or until blended.
3. Cut or tear cake into 1-inch pieces. In 3 1/2-quart glass trifle bowl, arrange half the pieces, cutting pieces to fit shape of bowl. Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding. Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover; refrigerate at least 2 hours until chilled.
4. Spread whipped topping over top of cake. Sprinkle with almonds. Store covered in refrigerator up to 12 hours.

Lemon Chiffon Dessert

Lemon Chiffon Dessert

1 package Betty Crocker® 1-step white angel food cake mix
2 cups boiling water
1 package (8-serving size) lemon-flavored gelatin
1 can (6 ounces) frozen lemonade concentrate, thawed
1 1/2 cups whipping (heavy) cream


1. Heat oven to 350ºF. Bake and cool cake as directed on package for angel food (tube) pan.
2. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
3. Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
4. Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
5. Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
6. Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

Ginger-Peach Dessert

40 gingersnap cookies (about 1 1/2 inches in diameter)
1/2 cup pecan pieces
1/2 cup butter or margarine, melted
2 quarts (8 cups) peach frozen yogurt, softened
1 container (8 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup finely chopped pecans
2 medium peaches, cut into thin slices


1. Heat oven to 350ºF. Place cookies and 1/2 cup pecan pieces in food processor. Cover and process until crushed. Add butter; process until mixed. Press evenly in rectangular pan, 13x9x2 inches. Bake 8 to 10 minutes or until center is set when lightly touched. Cool completely, about 25 minutes.
2. Spread frozen yogurt over cooled crust. Freeze 30 minutes.
3. Spread whipped topping over frozen yogurt; sprinkle with finely chopped pecans. Freeze about 4 hours or until firm.
4. To serve, let stand at room temperature 5 to 10 minutes. Cut dessert into squares. Top each square with 2 or 3 peach slices.

White Chocolate Cherry Parfaits

1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen pitted tart cherries
1/2 teaspoon orange extract
WHITE CHOCOLATE MOUSSE:
3 tablespoons sugar
1 teaspoon cornstarch
1/2 cup milk
2 egg yolks, lightly beaten
4 squares (1 ounce each) white baking chocolate, chopped
1/2 teaspoon vanilla extract
1-1/2 cups heavy whipping cream, whipped
Taste of Home

Stars and Stripes Parfaits

2 cups cooked rice
1 cup milk
1 cup heavy whipping cream
1/4 cup sugar
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
Directions:
In a saucepan, simmer rice, milk, cream and sugar, uncovered, for 20 minutes, stirring frequently. Remove from the heat. Stir a small amount into egg yolks; return all to pan. Bring to a boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool. Spoon half of the blueberries into five parfait glasses. Top with half of the pudding mixture and half of the raspberries. Repeat layers. Top with whipped cream and toasted almonds if desired. Yield: 5 servings.
Taste of Home

Pudding-Topped Fruit Salad

Ingredients:
1 can (20 ounces) pineapple chunks
1 can (8 ounces) crushed pineapple, undrained
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
2 medium ripe bananas, sliced
2 cups fresh or frozen blueberries, thawed
2 medium ripe peaches, peeled and sliced
2 cups sliced fresh strawberries
1 cup green grapes
1 cup seedless red grapes
Fresh mint, optional
Directions:
Drain pineapple chunks, reserving juice; refrigerate pineapple. Add water to juice if necessary to measure 3/4 cup. In a large bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours or until thickened.
In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top. Garnish with mint if desired. Yield: 12-14 servings.
Reminisce

Peanut Butter Cup Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter 1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered
peanut butter cups, unwrapped
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Amish Pudding

7 c. milk
3/4 c. cornstarch
1/4 c. flour
1 1/2 c. sugar
5 eggs, beaten
3 tbsp. vanilla

CRUMBS:
1-1/2 package or 34 graham crackers
2 tbsp. sugar
1/4 c. melted butter

Bring milk to a boil, remove from burner, mix cornstarch, flour, sugar, add beaten egg, mix until smooth. Add to milk stirring constantly, set back on burner (medium heat). Bring to a boil again stirring constantly until smooth, add vanilla, set aside to cool.

Put graham crackers in a plastic bag. Crush with a rolling pin. Put in a dish add sugar and butter, mix well. Press crumbs in a 13 x 9 pan. Let set for 1 hour. Pour in cooled pudding. Top with whipped topping. Can also add bananas.
Stan in PA

Ice Cream Sandwiches

This is a chocolate shortbread recipe. You may use any tender cookie recipe. You merely need a cookie that crumbles when bit rather than squishing the ice cream out. Both sugar cookies and shortbread cookies make excellent ice cream sandwiches. The shortbread cookies from our Tally Nut Sandies work well as do the chocolate and vanilla sugar cookies from The American Classic Sugar Cookie Kit.

3 one-ounce squares of semi-sweet baking chocolate
1 tablespoon butter
1 cup butter
1 cup powdered sugar
1 dash salt
4 large egg yolks
1 teaspoon vanilla extract
3 cups all-purpose flour

Ice cream

Directions

1. Melt the chocolate and one tablespoon butter in the microwave. Set aside.
2. Cream the remaining butter and powdered sugar together. Add the salt.
3. Add the four egg yolks, beating after each. Add the vanilla.
4. Add the flour in three parts, beating after each addition.
5. Scrape the dough onto a large sheet of waxed paper. Pat the dough into a square or round log. Wrap it in waxed paper and smooth the edges into a uniform log. Refrigerate the log for at least an hour.
6. Preheat the oven to 350 degrees. Cut the dough into 3/16-inch thick slices. Place them on an ungreased baking sheet. Bake for eight to ten minutes or just until set. Cool on a wire rack. Once cooled, place the cookies in the freezer to chill.
7. Once the cookies have chilled, fill them with slightly softened ice cream. The top sides of the cookies should be facing out. Place the sandwiches in the freezer until they are completely firm.

FROM: THE PREPARED PANTRY

Berries and Cream Cake Roll

Ingredients:
Crisco® Flour No-Stick Spray
4 large eggs, separated
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup Pillsbury SOFTASILK® Cake Flour, or Pillsbury BEST All Purpose Flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar
1 cup heavy whipping cream
1 cup Smucker's® Strawberry Preserves, or SMUCKER'S Low Sugar Strawberry Preserves
Fresh fruit and mint sprigs for garnish, if desired

Directions:

HEAT oven to 375°F. Spray 15x10x1-inch jelly roll pan with no-stick cooking spray.
BEAT egg whites on high speed for 4-5 minutes or until stiff peaks form. In another bowl, beat egg yolks for 3 minutes or until slightly thick and light lemon colored. Add sugar and vanilla to egg yolks; continue to beat for 1 minute. Sift together the dry ingredients. Add to egg yolk mixture. Fold in beaten egg white. Pour into prepared pan spreading batter evenly.
BAKE for 8-10 minutes or until golden brown. Sprinkle powdered sugar onto a clean kitchen towel. Loosen cake edges from pan. Immediately invert onto towel. Gently roll cake with the towel into a log, starting at the long end. Cool completely, about 45 minutes.
BEAT whipping cream until stiff. Stir preserves slightly in order to spread smoothly on cake. Unroll the cake. Carefully spread with preserves, then with the whipped cream. Reroll cake without towel. Wrap in plastic wrap. Chill for 2-3 hours or overnight.
SPRINKLE with powdered sugar and garnish with fruit and mint, if desired, before serving.
Yield: 12 Servings

Apple Kuchen

3/4 cup butter or margarine
3/4 cup sugar
3 eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. salt
5 Golden Delicious apples, pared and cored
2 Tbsp. melted butter or margarine
2 Tbsp. brown sugar, packed, to sprinkle on top

Directions
1. Cream butter and sugar and add eggs. Beat until light and fluffy. Add vanilla. Stir in flour and salt to make a smooth dough.

2. Spread into a buttered 13-by-9-inch dish or 10 or 11-inch buttered tart pan with removable bottom.

3. Halve the apples. Make cuts in the apples 1/4-inch apart but not all the way through, so the halves still hold together.

3. Press the halves flat side down, making an attractive arrangement on the top of the batter. Brush apples with melted butter. Sprinkle with the brown sugar.

4. Bake at 425

LIBBY'S Pumpkin Roll

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Peach and Raspberry Almond Swirls

Recipe by: Ina Garten

4 cups plain yogurt
1/4 cup sliced almonds, toasted
1/4 cup good honey
1 1/2 teaspoons pure vanilla extract
2 teaspoons grated orange zest
1/2 to 1 cup peach nectar
1/4 cup raisins
1 peach, peeled and diced
1/2 pint fresh raspberries

Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
Place the thickened yogurt into a medium bowl and add the almonds (reserving 1 tablespoon for the garnish), honey, vanilla, and orange zest. Thin with peach nectar until it is a desirable consistency.

Add the raisins, peach (reserving 1 tablespoon for garnish) and raspberries (reserving 2 tablespoons for garnish). Garnish with the reserved almonds, peach and raspberries.

Apricot Delight

Ingredients:

2 cans (5-1/2 ounces each) apricot nectar, divided
1 package (.3 ounces) sugar-free orange gelatin
1 package (1 ounce) sugar-free instant vanilla pudding mix
2/3 cup nonfat dry milk powder
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 loaf (5 ounces) angel food cake, cubed
1 can (15 ounces) reduced-sugar apricot halves, drained and sliced

Directions:

In a microwave-safe bowl, microwave 1 cup apricot nectar on high for 50-60 seconds or until hot. Sprinkle gelatin over hot nectar; stir until gelatin is completely dissolved, about 5 minutes. Set aside to cool.
In a large bowl, combine remaining apricot nectar and enough water to measure 1-1/4 cups; whisk in pudding mix and milk powder for 1-2 minutes. Let stand for 2 minutes or until soft-set. Whisk in cooled gelatin; fold in whipped topping and cake.
Pour into an 11-in. x 7-in. x 2-in. dish. Refrigerate for 2-4 hours. Garnish with apricot slices. Yield: 8 servings

RECIPE FROM: Light & Tasty mAGAZINE

PEACH PUZZLE

Choose peaches that are neither very ripe nor rock-hard. They should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.


Peaches and Syrup

7 medium peaches , peeled (see note)
3/4 cup packed light brown sugar
6 tablespoons water
2 tablespoons unsalted butter
1/2 tablespoon vanilla extract
1/8 teaspoon salt

Dough

1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter , cut into 1/4-inch pieces and chilled
6 tablespoons milk


1. For the peaches and syrup: Adjust oven rack to middle position and heat oven to 400 degrees. Place 6-ounce custard cup or ramekin upside down in center of 9-inch pie plate and arrange peaches around ramekin (photo 1). Combine brown sugar, water, butter, vanilla, and salt in medium saucepan and stir over medium heat until sugar dissolves and butter melts, about 5 minutes. Pour syrup over peaches.

2. For the dough: Pulse flour, sugar, baking powder, and salt in food processor until blended. Add butter and pulse until flour mixture is pale yellow and resembles coarse cornmeal, five to six 1-second pulses. Turn mixture into medium bowl. (To make dough by hand: Use large holes on box grater to grate frozen butter into bowl with flour mixture, then rub flour-coated pieces between your fingers until flour mixture turns pale yellow and coarse.)

3. Using rubber spatula, fold milk into flour mixture, pressing mixture against sides of bowl to form dough. Squeeze dough together and flatten into disk. On lightly floured work surface, roll dough into 9-inch circle. Lay dough directly over peaches and press dough so that it fits snuggly around peaches (photo 2). The dough will stretch as you fit it around peaches, but do not attach dough to pie plate. Bake until top is golden brown, 25 to 30 minutes. Cool on rack for 30 minutes.

4. Place large rimmed serving plate over top of pie plate and quickly invert Puzzle onto plate (photo 3). Cut into wedges around each peach and serve, pouring syrup over each portion.

LEMON LUSH

1/2 c. chopped pecans
1 stick margarine
1 c. flour
1 c. powdered sugar
1 ( 8oz) pkg. cream cheese
1 container Cool Whip
2 small pkg. instant lemon pudding
3 c. milk

Mix together pecans, margarine and flour. Put into 9 x 13 - inch pan
and bake 15 minutes at 350 degrees. Cool. Beat together powdered
sugar, cream cheese and 1 cup Cool Whip. Spread on cooled crust. Mix
lemon pudding with milk. Spread over cheese layer. Cover with
remaining Cool Whip. May refrigerate up to 3 days before using.

Canned lemon pie filling may be used instead of lemon pudding.
I think I like it better with the canned pie filling.

GOOD RECIPE

1 can of cherry pie filing
1 #2 can of chunk pineapple (drained)
2 cans (sml.) mandarin oranges (drained)
1 can eagle brand milk
1 ctn. Of cool whip ( 8-oz )
1 cup of broken pecans
1-1/2 to 2 cups of white miniature marshmallows
optional: crushed pecans

In a glass bowl: put in fruit, eagle brand milk & stir, then add pecan nuts & cool whip & stir. Sprinkle crushed pecans over the top. Chill overnight and it’s ready to be served.
eat and enjoy!

Cherry Chocolate Cake
Light & Tasty

It's a chocolate lover's delight!" "It's so easy to make...and is perfect for cupcakes and bake sale treats, too. "


Ingredients:

1 package (18-1/4 ounces) chocolate cake mix
3 eggs, lightly beaten
1 teaspoon almond extract
2 cans (20 ounces each) reduced-sugar cherry pie filling, divided
3/4 teaspoon confectioners' sugar

Directions:

In a large mixing bowl, combine the dry cake mix, eggs and almond extract. Stir in one can of pie filling until blended. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling. Yield: 18 servings.

CRANBERRY FLUFF

1 can of cranberry whole berry sauce
8 ounce package miniature marshmallows
8 ounce pkg lite or fat free cream cheese
1 20-ounce can crushed pineapple, undrained
1/2 cup flaked coconut
1 sliced banana
1 8-ounce tub lite cool whip topping

Cream together the cream cheese, cool whip. Stir in berries,
pineapple, coconut and marshmallows.
Just before serving stir in the sliced banana.
Makes 8- 10 servings

Drop Donut Holes

2 eggs, beaten
¾ cup sugar
2 T. shortening
1 cup milk
½ ts. salt
1 tsp.vanilla
3 c. flour
¼ tsp. nutmeg
2 tsp. baking powders

Mix above ingredients well. Drop by tbsp. in hot fat
and deep fry until golden brown. Roll in cinnamon and
sugar or powdered sugar.