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Chocolate Mint Delight

Dissolve 1 pkg (3oz) lime gelatin, in 1 cup boiling water.

Add 2 cups (1 pint) vanilla ice cream by spoonfuls; stir until melted.

Add 1/2 teaspoon peppermint extract and 1/4 cup chocolate chips.

Spoon into serving bowl. Chill until set, about 30 minutes.

Garnish with whipped cream and additional chips.

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Lemon Squares

Mix together in order:

1 cup confectioner sugar

1/8 tsp salt

1 cup sifted flour

1/2 cup butter

Put in a 8X8 pan bake at 350 degrees; 15 minutes

Remove from oven & spread following on top;

1 cup granulated sugar

1/2 tsp baking powder

1/8 tsp salt

2 eggs slightly beaten

2 tbsp lemon juice

Bake 20 minutes

Glaze:

2 tsp lemon juice

1 tbsp butter

3/4 cup confectioners sugar

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Instant Pudding Bars

3/4 cups flour

1/2 cup oleo

1/2 c chopped nuts

Mix and put into 9×13 pan. Bake at 350 degrees 10-12 min. Cool.

1-8oz pkg cream cheese

1 cup powdered sugar

Blend together and add 1/2 carton frozen cool whip. Put on top of crust.

2 pkgs. instant lemon pudding.

3 cups milk

Mix and put on top of cream cheese.

Top with remaining half of cool whip. Sprinkle with chopped nuts

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Cream Cheese Brownies

1 pkg (4oz) Bakers German Sweet Chocolate

5 tablespoons butter

1pkg (3oz) cream cheese, softened

1 cup sugar

3 eggs

1 tablespoon all-purpose flour

1 1/2 teaspoons vanilla

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup all-purpose flour

1/2 cup coarsely chopped nuts

Melt chocolate and 3 tablespoons of butter in a small saucepan over low heat, stirring constantly. Cool. Blend remaining butter with cheese until softened. Gradually add 1/4 cup sugar, beating well. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.

Beat remaining 2 eggs until thick and light in color. Gradually add remaining 3/4 cup sugar, beating until thickened. Add baking powder, salt, and 1/2 cup flour. Blend in cooled chocolate mixture, nuts and 1 teaspoon vanilla. Spread about half of the chocolate batter in greased 8 or 9 inch square pan. Add cheese mixture, spread evenly . Top with tablespoons of remaining chocolate batter. Zigzag  a spatula through the batter to marble. Bake at 350 degrees for 35 to 40 minutes, or until top springs back when lightly pressed in center. Cool. Cut into bars or squares.

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Orange Spice Bars

1 6-ounce can frozen orange juice concentrate, thawed

1/2 cup quick-cooking rolled oats

1/2 cup mixed candied fruits and peels

1/2 cup chopped walnuts

1 3/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 cup shortening

1/2 cup sugar

1/2 molasses

1 egg

1 recipe Orange Icing

Combine concentrate, oats, fruits, and nuts; set aside.

Combine flour, soda, spices, and 1/4 teaspoon salt; set aside.

Cream shortening and sugar till fluffy. Beat in molasses and egg. Add flour mixture and fruit mixture alternately to creamed mixture, beating well after each addition. Turn into a greased 13x9x2 inch baking pan. Bake in 325 degree oven for 35 to 40 minutes. Cool on wire rack; frost with Orange Icing; Blend 1 1/2 cups sifted powdered sugar with 4 t0 6 teaspoons orange juice.