2 c. chocolate
chips
1/4 c. margarine
2 c. Biscuit baking
mix
1 can sweetened
condensed
milk
1 egg, beaten
1 tsp. vanilla
Preheat oven to 350°. In large saucepan, over low heat, melt 1 c. chips with margarine; remove from heat. Add biscuit mix, condensed milk, egg and vanilla. Stir in remaining chips. Turn into well-greased 13x9" pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool. Cut into bars.
1 c. sugar
2 c. flour
2 tsp. baking powder
1 tbs. melted butter
1 c. milk
For top:
Brown
sugar-cinnamon-butter
Sift sugar, flour. &
baking
powder together.
Add butter and milk, stir
until well blended.
Place batter into well
greased
9"x13" pan.
Sprinkle tops with flour
(optional),
then brown sugar & cinnamon. Push chunks of butter into the dough.
This makes holes and later gets
gooey as it bakes.
Bake at 350° for 30
minutes.
2 tbs. butter
1-1/2 tsp. baking cocoa
1/2 c. powdered sugar
1/2 tsp. milk
2 tbs. creamy peanut butter
In saucepan, melt butter;
remove
from heat.
Add cocoa and mix well. Stir
in sugar. Add milk and stir until smooth. Add peanut butter and mix
well.
Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1"
patties.
Yield 1-1/2 dozen.
2 c. milk
4 c. coarse bread crumbs
Heat milk to scalding,
and
pour over bread crumbs, cool and add:
1/2 c. melted butter
1/2 c. sugar
2 beaten eggs
1/4 tsp. salt
1 c. seeded raisins
1 tsp. cinnamon or nutmeg
Pour into 1-1/2 qt. buttered casserole pan. Bake at 350° 40-45 minutes or until knife comes out clean. Serve warm.
Royal Peanut Butter Banana Pie
22 OREO Chocolate
Sandwich
Cookies, finely crushed
1/4 c. margarine or butter,
melted
1/2 c. creamy peanut butter
1 c. sliced bananas (about
2 medium)
2 (4-serving size) packages
Instant
Chocolate Pudding &
Pie
Filling
3 c. milk
1- 1/2 c. prepared whipped
topping
Mix cookie crumbs with
margarine
or butter. Press firmly on bottom and
side of 9-inch pie plate;
refrigerate 30 minutes.
Spread peanut butter over
bottom
of prepared crust. Arrange bananas
over peanut butter; set
aside.
Beat pudding mix and milk
in medium bowl with mixer at low speed for 1
minute. Pour pudding over
bananas.
Refrigerate at least 2 hours
before serving.
Top pie with whipped topping. Garnish as desired.
4 c. sliced fresh
strawberries
1 c. all-purpose flour
1/2 tsp. baking powder
1 c. sugar
1 egg, beaten
1/4 c. butter or margarine
Spread strawberries over
bottom
of greased 8 or 9" square baking pan.
Stir together flour, baking
powder, and sugar in a bowl. Add egg, mix with fork until crumbly.
Spread
over berries;dot with small
pieces of butter. Bake at
375°f for 45-50 minutes. serve warm with whipped
cream,topping,
or ice cream.
1/2 c. butter
1 c. packed brown sugar
1 tsp. cinnamon
1 lb. walnut halves (about
4 cups)
Place butter in 1-qt
casserole;
microwave on high 1 minute or until melted.
Stir in brown sugar and
cinnamon;
microwave on high 2 minutes (melt
well).Add nuts and mix to
coat; microwave on high 3-5 minutes. Mix well,
then spread onto waxed paper
to cool.
1 box Twinkies
1 large box instant banana
cream pudding
2-3 ripe bananas
large container Cool Whip
chopped nuts or crushed
candy
topping of your choice.
Cut Twinkies in half the
long
way and place cut side down, filling bottom of a 9x13" pan.
Make the pudding according
to directions on the package and pour evenly over Twinkies. Slice
bananas
and place over the pudding. Cover all with cool whip. Top with your
choice
of toppings and refrigerate at
least one hour before
serving.
2 cans tart cherries,
undrained
1 pkg. white cake mix
1 stick butter or margarine,
melted
1 c. chopped nuts
Pour cherries in bottom
of
9"x13" pan. Sprinkle dry cake mix over cherries. Do NOT stir.
Pour
melted butter over cake mix; sprinkle nuts on top. Do NOT mix.
Bake at 400° for 30
minutes
or until set. Top with ice cream if desired.
2 small pkgs. (French
vanilla)
instant
pudding
9 oz. cool whip
1 box graham crackers
Butter 9" x 13" dish. Mix
pudding;fold
in cool whip.
Line pan with layer of
graham
crackers.
Spread half of the pudding
mixture; add another layer of crackers and
rest of pudding. Top
with a layer of crackers.
Glaze:
2 oz. chocolate, melted
2 tsp. karo syrup
1 tsp. vanilla
1 tbs. margarine or butter
1- 1/2 c. powder sugar
3 tbs. milk
Mix glaze and spread on top of graham crackers Refrigerate
3 cans biscuits(10 count)
1/2 c. sugar
3/4 tsp. cinnamon
1 c. brown sugar
3/4 c. butter or
margarine
1 tsp. cinnamon
Combine 3/4 tsp. cinnamon
and
1/2 c. sugar. Cut biscuits into quarters. Roll each piece in
cinnamon
and sugar mix.
Layer in a well greased
bundt
pan. Combine brown sugar, 1 tsp. cinnamon and butter in a pan.
Bring
to a boil, allow to boil for 3 minutes, then pour over biscuits. Bake
for
30 minutes in a 350° oven. Cool for 10 minutes before
removing
from pan and serving.
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©Sue Love,The Kuntry
Koop,1998-1999,2001-2004-all
rights reserved.