2/3 cup sugar
2/3 cup evaporated fat free milk
3 T. unsweetened cocoa
1 T. cornstarch
1/4 C. Kahlua (coffee flavored liqueur)
2 cups sliced bananas, divided
2 T. lemon juice
16 ounce angel food cake, cut into 1 inch cubes
2 (1.4 ounce) English Toffee candy bars, chopped (such as Heath or Skor bars)
3 C. skim milk
3 (3.4 ounce) pkgs. vanilla instant pudding mix (not sugar free)
12 ounce container reduced calorie whipped topping, thawed and divided
Combine sugar, evaporated milk, cocoa and cornstarch in saucepan. Bring
to a boil. Cook until sugar is dissolved and mixture is thick (about 3
minutes) stirring frequently. Remove from heat; stir in Kahlua and
Combine slices bananas with lemon juice and set aside. Combine chocolate mixture and cake in a large bowl; stir in chopped candy bars, reserving 1 T. for topping and set aside. Beat 3 cups milk and pudding mix at medium speed until well blended. Stir in cake mixture. Cover; chill 15 minutes. Spoon half of cake mixture into trifle dish or bowl. Arrange 1 cup of bananas evenly over cake mixture; top with half of whipped topping. Repeat layers; ending with whipped topping. Sprinkle with reserved 1 tab. chopped candy bars. Chill on hour.
|Easy Cheesecake Pie|
1 brick cream cheese, softened
1 pint heavy whipping cream, very cold
1 tsp vanilla, or almond extract, if you prefer
1/3 cup sugar
1 extra serving-size prepared graham cracker crust
In one mixing bowl, combine cream cheese, vanilla, and sugar. Whip until well-blended.
In a second bowl, whip whipping cream until peaks form. Fold whipped cream into cream cheese
mixture. Pour into graham cracker crust. Refrigerate for 1 to 2 hours until set. Serve plain, or top
with fruit or toppings.
|Chocolate Marble Cake|
1/3 c butter
1 c sugar
2 eggs, well beaten
1 1/2 c flour
2 ts baking powder
1/2 c milk
1 tb butter
1 chocolate square, unsweetened
1 ts vanilla
Cream together the butter and sugar; add the eggs and mix well.
Sift together the flour and baking powder and add alternately with
the milk to the creamed mixture. Put 1/3 of the combined mixture
into a bowl. Melt together the butter and chocolate and add to the
combined mixture. Add the vanilla to the white batter.
Drop the white batter, then the chocolate batter, by spoonfuls into
a well-greased, deep cake pan and bake at 350-F for about 40 minutes.
Let cool, frost with dad's favorite flavor or decorate for a special treat!
|Coca Cola (tm) Cake|
2 cups unsifted all-purpose flour
1 cup sugar
2 sticks butter or margarine
3 TBS cocoa
1 cup Coca-Cola (tm)
1/2 cup buttermilk
2 eggs - beaten
1 tsp baking soda
1 tsp vanilla
1 1/2 cups miniature marshmallows
1 stick butter -- melted
3 TBS cocoa
7 TBS Coca Cola
1 box confectioners sugar
Sift flour and sugar into a large bowl. Heat butter, cocoa and Coca-Cola
to boiling point. Pour over the flour/sugar mixture and mix thoroughly.
Add rest of ingredients and mix well. The batter will be thin; marshmallows
will come to the top. Bake at 350F in cake pan 2 inches x 12 inches x 14 inches
for 30 to 35 minutes.
Pour first 3 ingredients over confectioners sugar and mix well. Pour over cake
while it is warm. Optional: add one cup toasted chopped pecans to icing first.
|Rollkuchen (Mennonite Fritters)|
|A variation of a traditional Mennonite recipe, these deep-fried pastries typically are served with slices of cold watermelon. It's a wonderful combination on hot summer days or at picnics.
1 1/2 cups all-purpose flour
1 teaspoon salt
2 cups canola oil for frying
Place eggs in a large mixing bowl, and beat until frothy. Gradually
beat in the flour and salt to make a soft dough. Roll out the dough to
be fairly thin, about 1/8 inch, and cut into 2 inch by 5 inch strips.
Cut a slit down the center of each strip, and twist so one end slides
through the slit and makes a loop. Heat 1 1/2 inches of oil in a deep
skillet (or use a deep-fat fryer) over medium-high heat, 375 degrees F
(190 degrees C).
Cook dough in small batches in preheated oil until golden brown.
Drain on paper towels. Serve warm or at room temperature.
|Pink Lemonade Pie|
2 Graham Cracker Crusts
1 can of Eagle Brand Milk
1 16 oz container of Cool Whip
1 cup of Pink Country Time Lemonade Mix
In a large bowl blend together the Eagle brand milk and Cool Whip. Fold
the Pink Country Time lemonade mix into the mixture until smooth. It
will thicken as you mix it. Spoon into two graham cracker crust and
chill for one hour.
Submitted by Brenda, Texas [texasangelwithattitude]
2 pkg. (3 oz. each) ladyfingers, split, divided
1/2 cup freshly brewed strong coffee
1/4 cup sugar, divided
2 tsp. vanilla, divided
1 container (15 oz.) ricotta Cheese
3 cups thawed whipped topping
2 tsp. unsweetened cocoa powder
ARRANGE half of the ladyfingers on bottom of 12x8-inch dish. Mix coffee, 2 Tbsp. of
the sugar and 1 tsp. of the vanilla; brush half of the coffee mixture onto ladyfingers
in dish. BEAT ricotta cheese, remaining 2 Tbsp. sugar and remaining 1 tsp. vanilla in
medium bowl with electric mixer on medium speed 2 min. or until well blended. Gently
stir in whipped topping. SPOON half of the ricotta cheese mixture over ladyfingers in
dish; top with remaining ladyfingers. Brush with remaining coffee mixture; top with
remaining ricotta cheese mixture. Sift cocoa over top of dessert. Refrigerate several
hours or overnight. Store leftovers in refrigerator.