MAM'S MEALS

Ingredients Cake 1 box Betty Crocker™ Super Moist™ yellow cake mix 1 cup milk 1/2 cup butter, melted 4 eggs 3/4 cup seedless raspberry jam Glaze 1 1/2 cups powdered sugar 3 tablespoons milk Steps 1 Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray with flour. 2 In large bowl, beat cake mix, milk, melted butter and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour batter into pan. 3 Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. While still in pan, poke holes in cake with end of wooden spoon, 2 inches deep and 1/2 inch apart down the middle of the cake, leaving 1-inch border on either side of the pan. Use wet paper towel to wipe ends of spoon after each poke. 4 In small microwavable measuring cup, heat jam uncovered on High 30 sec...

Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust. 2 Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut. 3 Top pie with remaining COOL WHIP; sprinkle with toasted coconut. 2  pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 2  cups  cold milk 2  cups  thawed COOL WHIP Whipped Topping, divided 1  cup  BAKER'S ANGEL FLAKE Coconut, divided 1  ready-to-use graham cracker crumb crust (6 oz.)

Ingredients 1 can (21 ounces) cherry pie filling 1 cup Original Bisquick™ mix 1/4 cup milk 1 tablespoon sugar 1 tablespoon butter or margarine, softened Steps 1 Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400ºF; let heat 10 minutes. Remove pan from oven. 2 While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired. 3 Bake 18 to 20 minutes or until topping is light brown.

Ingredients 1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil   4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.  Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.  Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate  If desired, dust the cake with powdered sugar.

Frosting 1 1/2 cups butter, softened 3 cups powdered sugar 3/4 cup unsweetened baking cocoa 2 tablespoons milk 1 teaspoon vanilla

Ingredients 1 egg 2/3 cup milk 1/4 teaspoon salt 2 tablespoons white sugar 1 1/3 cups sifted all-purpose flour 3/4 teaspoon baking powder 1 quart vegetable oil for frying 1/4 cup confectioners' sugar for dusting Directions Beat egg. Mix in milk. Sift flour, salt, sugar, and baking powder; beat into egg mixture until smooth. Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees F (190 degrees C). Pour batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.

Ingredients 1 cup water 2 1/2 tablespoons white sugar 1/2 teaspoon salt 2 tablespoons vegetable oil 1 cup all-purpose flour 2 quarts oil for frying 1/2 cup white sugar, or to taste 1 teaspoon ground cinnamon Directions In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Ingredients ¾ cup sugar 1 ½ teaspoons pumpkin pie spice ½ teaspoon salt 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 ¼ cups evaporated milk or half and half 2 eggs, beaten 1 frozen deep-dish pie crust    Instructions Heat oven to 425°F.  In a large bowl, mix filling ingredients.  Pour into pie crust. Bake 15 minutes.  Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until a knife inserted near center comes out clean. Cool for 2 hours. Serve or refrigerate until serving time. Store in the refrigerator.

Ingredients 3 cans biscuits (cut in quarters) 3 ⁄ 4  cup sugar 3 teaspoons cinnamon 1 ⁄ 2  cup pecans 1  1 ⁄ 2  cups melted butter or 1  1 ⁄ 2  cups melted margarine 1 cup sugar 2 teaspoons cinnamon nonstick cooking spray Instructions: In a bag or bowl, place biscuits, sugar, and cinnamon and coat the biscuits well. Spray bundt pan or bread pan with non stick coating. Sprinkle pecans on bottom.(opt) Cover with biscuits. Mix butter with sugar and cinnamon. Pour over top. Bake at 350 for 35 minutes. When done cooking, turn pan upside down on a plate, to let the goo run all over. Serve hot.

MEDIUM HEAT... melt and stir: 14 oz condensed milk 10 oz chocolate chips REMOVE FROM HEAT: Add 2 1/2 cups dry roasted peanuts Add 2 cups mini marshmallows Stir SPREAD INTO PARCHMENT OVERHUNG PAPER IN PAN CHILL 1 HOUR LIFT AND CUT

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into small pieces 3/4 cup canned sweetened condensed milk 1/2 cup PLANTERS COCKTAIL Peanuts, chopped 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into small pieces 1/4 cup creamy peanut butter Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and milk in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Stir in nuts. Pour into prepared pan; spread to evenly cover bottom of pan. Microwave white chocolate in separate microwaveable bowl 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until completely melted. Add peanut butter; stir until melted. Spread over semi-sweet chocolate layer in pan. Refrigerate 2 hours or until firm. Use foil handles

INGREDIENTS: 1 cup all purpose flour 1/4 cup sugar 3/4 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/3 cup milk 1 egg 1 cup chopped apple GLAZE: - 2 cups powdered sugar - 1 1/2 tablespoons milk DIRECTIONS: Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

SCONES Printed from COOKS.COM 4 c. flour 1 c. sugar 2 tsp. cream of tartar 2 tsp. baking powder 1 tsp. baking soda 1/2 lb. butter, at room temperature 2 eggs and milk to make 1 c. 1 c. raisins or berries Sift dry ingredients and add butter. Cut in until well mixed. Add eggs and raisins or berries. Mix by hand only until dry ingredients are wet. Some times a tiny bit of milk needs to be added if too dry. Spoon onto greased sheet. Bake at 310 degrees for 20 minutes. Makes 12 to 16.

Title: FUNNEL CAKE Categories: Breads, Penndutch Yield: 1 batch ... 1 1/3 c Flour 1/4 ts Salt 1/2 ts Soda 2 T Sugar 3/4 ts Baking powder 1 Egg; beaten 2/3 c Milk; or more as needed Oil; for frying Sugar, confectioners Into a large bowl, sift together the dry ingredients. In another bowl, beat the egg and milk together. Add to the dry ingredients, and beat until smooth. 1 in of oil heated to 375 Drop batter in hot oil with large funnel

Caramel Apple Cheesecake Bars Ingredients Crust: 2 cups all-purpose flour 1/2 cup firmly packed brown sugar 1 cup (2 sticks) butter, softened Cheesecake Filling: 3 (8-ounce) packages cream cheese, softened 3/4 cup sugar, plus 2 tablespoons, divided 3 large eggs 1 1/2 teaspoons vanilla extract Apples: 3 Granny Smith apples, peeled, cored and finely chopped 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Streusel Topping: 1 cup firmly packed brown sugar 1 cup all-purpose flour 1/2 cup quick cooking oats 1/2 cup (1 stick) butter, softened Drizzle: 1/2 cup caramel topping for drizzling after baked Instructions Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at...

2 cups semisweet chocolate chips 10 Tbsp unsalted butter 4 large eggs 3/4 cup sugar 1 tsp vanilla extract 1/4 tsp  salt 1 cup all-purpose flour 10 oz mini peanut butter cups  Preheat oven to 350.  Line 12 muffin cups with foil liners. Melt semisweet chips and butter together in a large bowl in a microwave at 50% power for 1 minute; stir. Microwave another minute and stir again. Repeat until mixture is smooth; let cool slightly. Whisk eggs, sugar, vanilla and salt into the melted chocolate. Fold in flour just until incorporated. Add 3/4 of the peanut butter cups.   Fill prepared foil cups and top each with remaining peanut butter cups. Bake 35-40 minutes.  Use any kind of chips you want...mint at Christmas, butterscotch, etc...

Ingredients: 2 cans ready to use refrigerated crescent rolls 2 8-ounce packages cream cheese 1 cup sugar 1 teaspoon vanilla extract 1 egg 1 egg white Glaze: 1/2 cup powdered sugar 2 Tablespoons milk 1/2 teaspoon vanilla extract Method: Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes. Kitchen Notes: I have made this danish using low fat cream cheese and stevia (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of suga...

Homemade Vanilla Cream Puffs: (Makes just about 24 cream puffs) 1 ½ cups water 9 tablespoon butter ¼ tablespoon salt 1 ½ cups sifted all-purpose flour 6 eggs 2 boxes vanilla pudding (prepare using ¼ cup less milk for both boxes) 9 tablespoon powdered sugar Preheat oven to 350 degrees. Heat water, butter and salt in a medium size sauce pan, bring to a boil. Reduce heat, and add flour (all at once). Stir mixture constantly until it forms a ball. Remove saucepan from heat and beat in eggs one at a time until you form a smooth batter. Lightly grease cookie sheet using two small spoons make a medium size mounds placing each about 3” apart.  Bake for 30 minutes or until golden brown, let cool on a cooling rack and then cut off top half way and fill with pudding and top with powdered sugar.   Chill in icebox for an hour and enjoy