Monday, February 11, 2008

Sweet Treats Recipes.....

To see the wonderful art work that accompanied these delicious treats and to visit the artists links for each one click here. I was unable to get the pictures to enlarge on the original post so here are all 42 recipes! ENJOY!

Salted Nut Rolls by Beth:

1 16 oz jar dry roasted peanuts
1 lg pkg peanut butter chips
3 TBSP margarine
1 can sweetened condensed milk
1 10 oz pkg mini marshmallows

Put half of the peanuts in a greased 9 x 13 pan. Melt the chips and margarine in the microwave on low power. Add the milk and heat 1 -2 minutes, but don't boil. Fold in marshmallows & pour over nuts in pan. Top with remaining nuts. Chill and cut into squares.

Hand Painted Sugarwings Sugar Cookies by Karla:

Start with cooled sugar cookies made and cut from your favorite recipe.
You can choose to paint over white frosting or directly on the cookie itself.
A divided Styrofoam plate works well for a palette.
Pour LIGHT Karo syrup into the plate and stir in food coloring to make the shades you want to use.
After painting, let the cookie air dry until the paint is firm to the touch, then feel free to stack them up for display. Layering with wax paper helps to keep them pretty if they are in a storage container.

*Iced Cookies*
Ice one cookie at a time and paint them while the icing is still soft.
Dip a brand new artist paintbrush into the Karo/food coloring mix paint.
Paint swirls, hearts, flowers, anything you are comfortable with in your skill level as a painter.
The icing mixes with the paint and gives it a pastel look. It will glop up thickly on your brush, so keep a cup of warm water nearby to clean your brush off regularly. Be sure to dry the brush off well by dabbing onto a paper towel after each rinsing.

*Non-Iced Cookies*
The color of the paint is much brighter without the whit icing and give a completely different look, almost a stained glass effect. Apply the colors directly onto the cookies starting with the lightest color first. When finished, sprinkle with colored sugars that match the colors you used. The sugar is the finishing touch, like adding glitter to a collage project!

Chocolate Turtle Brownies by Heather:

2 Cups Semi-Sweet Chocolate Morsels, (12 oz pkg)
1/2 Cup butter or margarine, cut into pieces
3 large eggs
1 1/4 Cups all-purpose flour
1 Cup granulated sugar
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1/2 Cups chopped nuts
12 soft caramels
1 TBSP milk

Preheat oven to 350 degrees and grease 9 x 13 inch baking pan.
Melt 1 Cup morsels and butter in large, heavy-duty saucepan over low heat, stirring constantly until smooth. Remove from heat, stir in eggs. Add flour, sugar, baking soda, and vanilla extract, stir well. Spread batter into prepared baking pan. Sprinkle with remaining morsels and nuts. Bake for 20 to 25 minutes or until a wooden toothpick inserted into the center comes out slightly sticky. Microwave caramels and milk in a small microwave safe bowl on high (100%) power for 1 minute, stir. Microwave additional 10 to 20 second intervals, stirring until smooth. Drizzle over warm brownies. Cool in pan on wire rack. Makes 24 brownies.

Raspberry Cheese Cake French Toast by Karin:

1 Cup milk
2 TBSP Vanilla
1 Cup white sugar
2 TBSP Cinnamon
4 eggs, beaten
1 Cup raspberry puree
4 oz cream cheese
1 loaf french bread
confectioners sugar

In a bowl, whisk milk, vanilla, white sugar, and cinnamon into eaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make "sandwiches" by cutting each lice of bread in half and spreading raspberry-cheese in the center, then top with the other half.

Melt butter over medium heat in a large skillet or griddle. Dip bread into the egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners sugar and nutmeg. Serve immediately.

Chocolate Raspberry Dessert Cake by Tamy:

6 oz flour
6 oz dark chocolate, chopped
3 eggs
1/2 teaspoon vanilla extract
1 1/2 Cups superfine sugar
1 cup all-purpose flour
2/3 cups self-rising flour
1/2 cup almond meal
1 cup raspberries

Place butter and chocolate in a saucepan over low heat and stir until melted, cool slightly.
Place eggs, vanilla extract & sugar in a bowl & beat until mixture is light & thick. Fold in flours, almond meal, chocolate mixture & half the raspberries. Pour mix into a 8 inch round cake tin lined with non-stick baking paper. Sprinkle over the remaining raspberries and bake in a pre-heated oven (350F) for 1 hour 15 minutes or until cake top is firm to touch. Cool cake before cutting. Serve with espresso, more raspberries and thick cream!

Gooey Bars by Terri:

1 box yellow cake mix
1 beaten egg
1 stick margarine

Mix above ingredients together like pastry and press into a greased 9 x 13 pan.

Top Layer:
18 oz. pkg cream cheese
2 eggs
1 one lb box of powdered sugar

Blend above in above three items and then beat on high for 5 minutes. Pour over crust and bake for 30 to 35 minutes at 350F. Let cool and slice into squares.

Orange Butter Gems by Lee:

1 Cup butter softened
1 Cup Confectioners Sugar
1 egg
2 1/2 Teaspoons orange extract
2 1/2 Cups sifted flour
1/4 teaspoon salt
6 oz semi-sweet baking chocolate
1 1/2 teaspoons shortening

Pre-heat oven 350F. Beat butter and sugar until light and fluffy. Beat in egg and 1 1/2 teaspoons orange extract. Gradually beat in flour and salt until well mixed. Drop by rounded spoonfuls onto greased cookie sheet, flatten with fork. Bake 12 to 14 minutes until brown. Cool on wire rack.

Melt chocolate and shortening in microwave or double boiler. Add 1 teaspoon orange extract and stir chocolate until completely melted.

Dip cookie in halfway and cool on wax paper. ENJOY!

Adeline's Oatmeal Cookies by Jen:

1 1/2 Cups flour
1/2 teaspoon baking soda
1 Tablespoon cinnamon
1/4 Tablespoon nutmeg
1/2 Tablespoon salt
1 egg lightly beaten
1 Cup sugar
1 Cup melted butter
1 Tablespoon honey or molasses
1/4 Cup milk
1 3/4 Cups uncooked oatmeal (not instant)
3/4 Cups chopped nuts
1/2 Cup toffee bits (optional)

Preheat oven to 350F. Mix flour, baking soda, cinnamon, and salt together in a large bowl. Stir in remaining ingredients. Arrange by teaspoonfuls on an ungreased cookie sheet and bake until edges are brown, about 12 minutes.

Cupid's Lemony Love Potion by Sarah:

12 Oz can Pink Lemonade Concentrate
1 Cup raspberry sherbet
12 oz can of 7-Up soda

In a pitcher, mix the lemonade concentrate with the recommended amount of water. In a separate pitcher, combine the sherbet with 1 cup of the lemonade mixture, add the soda, stir, and serve.

Truffles Au Chocolat by Phyllis:

1 Cup heavy cream
10 bittersweet chocolate squares, chopped
1/4 Cup butter
1/2 Cup cocoa

Bring cream to a boil in a saucepan over medium heat, stir in chocolate. Add butter and whisk until smooth. Shape chocolate mix into small balls. Chill until set. Roll each ball in cocoa to coat. Makes 24.

Raspberry Tart Cocktail by Karla:

2 Shots raspberry liqueur
8 raspberries
1 shot lime juice
1 scoop vanilla ice cream

Blend all ingredients together with crushed ice. Strain into glass half full with ice cubes and garnish with a fresh raspberry.

Conga Bars by Deb:

1 1/2 cups unsweetened shredded coconut
1 1/2 cups (7.5 oz) unbleached all purpose flour
1 tsp baking powder
1/2 tsp salt
12 TBSP (1 1/2 sticks) unsalted butter, melted and cooled
1 1/2 cups packed (10.5 oz) light brown sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup semisweet chocolate chips
1 cup pecans, toasted and chopped course

Adjust oven rack to middle position and preheat to 350F. Butter a 9 x 13 pan and set aside.

On a baking sheet, toast the coconut, stirring occasionally until golden brown, about 5 to 7 minutes and set aside.

Whisk the flour, baking powder, and salt together in a medium bowl until combined. Add the eggs and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. Do not over mix.

Bake until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely on a wire rack before cutting into 1 1/2 by 2 inch bars.

Chunky Cheesecake Brownies by Cheryl:

1 pkg. cream cheese – softened
¾ cup sugar
3 eggs
2 pkg. chocolate chips or chunks
¼ cup butter
2/3 cup flour
½ tsp baking powder
¼ tsp salt

In a bowl, beat cream cheese with ¼ cup sugar and 1 egg till smooth, set aside. In separate bowl, melt 1 cup chocolate with butter. Stir in remaining ½ cup sugar and 2 eggs till well blended. Stir in flour, baking powder and salt. Pour ½ of chocolate mixture into greased 8-9inch square pan. Sir remaining chocolate chips into cream cheese mixture and pour evenly over mixture in pan, top with remaining chocolate mixture. With knife, swirl layers to marble. Bake at 350F for 25 to 30 minutes. Cool and cut into small bars. Makes 36 bars.

Rose Hand Gel by Rachael:

3 Tbsp glycerin
14 tsp borax
3 Tbsp cornstarch
1 ¼ cups of rosewater
3 drops rose essential oil
2 drops red food coloring

Place glycerin in top of a double boiler & heat. Gently add borax, slowly stir in cornstarch & beat until smooth. Add the rosewater a little at a time, stirring constantly, until the mixture is thick and creamy. Add the rose oil and food coloring. Give the mixture a final beat & pour into storage jars.

Cherry Cobbler by Scrappy Jessi:

1 cup all purpose flour
¾ cup sugar divided
2 Tbsp instant nonfat powdered milk
2 tsp baking powder
¼ tsp baking soda
14 tsp salt
2 Tbsp vegetable oil
7 Tbsp buttermilk
2 Tbsp cornstarch
½ cup water
1 pkg. (16oz) frozen, unsweetened cherries, thawed and drained
Non fat frozen yogurt or ice cream

Preheat oven 400F. Combine flour, ¼ sugar, milk powder, baking powder, baking soda and salt. Stir oil until mixture is crumbly. Add buttermilk, stir until moistened. Set aside.

Combine cornstarch, ½ cup sugar, and water in medium saucepan. Stir over medium heat until cornstarch has melted/sauce has thickened. Add cherries and vanilla; stir until cherries are coated.

Pour into an 8 inch baking pan. Spoon biscuit mixture over the cherries and bake for 25 minutes. Serve warm with Vanilla Ice cream or Non Fat Frozen Yogurt.

Easy Cheesy Cup Cakes by Samantha:

1 Chocolate cake mix (prepare batter as package directs)
1 8oz. pkg. cream cheese
1 cup sugar
1 cup chocolate chips
1 egg

In a small bowl, mix together cheese, sugar, chips, and egg. Spoon prepared cake batter into lined cupcake pan. Drop 1 spoonful of cheese mixture onto center of each uncooked cupcake and bake at 350F for 15 to 18 minutes or until done.

The Ruby Slipper Cake by Karen:

½ cup chopped pecans
1 pkg. (2 layer size) white cake mix
1 cup sour cream or yogurt
¼ cup water
2 eggs
1 pkg. (3 ounce) raspberry jell-o
Icing sugar

Sprinkle nuts evenly over bottom of a thoroughly greased and floured 10 in. tube or fluted tube pan.
Combine cake mix, sour cream, water, and eggs in large mixer bowl. Blend; then beat at medium speed or electric mixer for 2 minutes. Sprinkle jell-o powder into ½ cup batter and blend.
Pour one-third plain batter over nuts in pan. Spoon about half of jell-o mixture in a one-inch wide ring around center of pan, keeping away from sides. Repeat layers ending with white cake batter, spreading it over the jell-o mixture to cover. Bake at 350F for 45 to 50 minutes, or until cake springs back when lightly pressed. Cool in pan 5 minutes. Remove from pan and finish cooling on rack. Sprinkle with icing sugar. Garnish with prepared Dream Whip Dessert Topping in center of cake if desired.

White Chocolate Snack Mix by Amy:

(2) 12 oz. pkg. white chocolate chips
3 Tbsp. Vegetable oil
2 cups peanuts
4 cups Cheerios
4 cups Corn Chex
1 pound M&Ms
10 oz. pretzels

In a HUGE bowl mix peanuts, Cheerios, Corn Chex, M&Ms, and pretzels. Melt white chocolate chips and oil in microwave (about 2 minutes, stirring every 30 seconds) or in double boiler on stove. Pour melted chips over cereal mixture and mix quickly. Spread out on waxed paper on 3 large cookie sheets and. When cooled, break into chunks and store in sealed container.

Strawberry Spinach Salad by Betty:

Whisk together: ½ cup white sugar, 2Tbsp. sesame seeds, ½ tsp. sesame oil, 1 1.2 tsp. dried onion flakes, ¼ tsp. paprika, ½ cup vegetable oil, 1.2 cup balsamic vinegar. Toss with 4 cups baby spinach and 1 cup sliced strawberries. Garnish with sliced almonds.

Sinful Chocolate Chess Pie by Kris:

2 eggs
5 oz. can evaporated milk
4 Tbsp butter, melted
1 tsp. vanilla
1 ½ cups sugar
3 heaping Tbsp baking cocoa
1 unbaked 9 inch pie shell
Whipped cream, optional

Whisk eggs, milk, butter, and vanilla in a bowl until well blended. Mix sugar and cocoa together. Add to egg mixture. Mix well. Pour into pie shell. Bake in a 350F oven for 30 to 45 minutes or until a knife inserted near center comes out clean. Top each serving with a dollop of whopped cream, if desired. Makes 6 to 8 servings.

Cherries on a Cloud by Barbara:

40 soda crackers crushed (approx. two cups)
2 sticks of butter, melted
3 egg whites
1 cup sugar
1 can of cherry pie filling

Combine crackers and butter. Press into a 13 x 9 pan. Beat egg whites with sugar until stiff. Spread over crackers. Bake at 350F for 15 to 20 minutes. Cool. Top with cherry pie filling.

Panama Canal by Denise:

1 ½ cup of flour
34 cups butter or margarine
½ cups finely chopped nuts
1 (8oz) cream cheese, room temperature
1 cup powdered sugar
1 cup Cool Whip
2 (3 3/4 oz) pkg. instant chocolate pudding mix
2 ½ cups whipping cream
Chocolate curls or chopped nuts, optional

Mix together flour, butter; stir in ½ cup chopped nuts. Press dough in bottom of ungreased 9 x 13 in. baking pan, and bake at 350F for 15 minutes, cool. Beat cream cheese and powdered sugar together and fold in 1 cup cool whip. Spread onto cooled crust. Beat pudding mix and milk together until thickened; spread over cheese layer. Whip cream until thickened; and spread over chocolate layer. Garnish with chocolate curls and/or nuts as desired. Two packages of lemon instant pudding can be substituted for chocolate if desired.

Soft Oatmeal Raisin Cookies by Gail:

1 cup raisins
1 tsp soda
1 tsp cinnamon
½ cup butter
1 cup sugar
*2/3 cup buttermilk (*substitution below)
1 ½ cups flour
¼ tsp salt
½ tsp nutmeg
1 egg
1 1.2 cup quick oats

Boil raisins in water on stove for one minute. Remove from heat, let sit for 5 minutes them drain.

Cream together butter, egg and sugar, add buttermilk (*substitute – use regular milk and add 1 tablespoon white vinegar to milk letting sit for 5 minutes) Add oat, flour, soda, salt, spices, and raisins, mix well

Drop by spoonfuls onto greased cookie sheet and bake 10 to 12 minutes at 400F.

Fairy Godmother Cake by Sissy:

Mix with happiness and reserve:
3 cups flour from the elves’ grist mill
½ tsp brownie baking powder
½ tsp gnome baking soda

Cream tenderly together:
1 stick soft golden butter from the enchanted cow
2 cups sparkling sugar

Mingle with creamed mixture and beat with enthusiasm:
4 eggs from the charmed hen
1 cup buttermilk from the enchanted cow
1 tbsp orange extract elixir
1 tbsp lemon extract elixir

Stir in the lovingly reserved flour mixture and add a dash of fancy.
Bake in a greased and floured, out of the ordinary tube pan at 350F for one turn of the hour glass. Remove from oven and punch holes in the cake with a magic wand and drizzle with magic glaze.

Magic Glaze:

1 12 cups dazzling powdered sugar
5 tbsp untainted orange juice
5 tbsp untainted lemon juice
½ tsp fairy salt

Return to oven for 5 minutes to set magic glaze. Cool and loosen edges with the magic wand, place cake on a crystal plate covered with wishes and sprinkle with fairy dust.

Serve with love.

Chocolate Almonds by Lisa:

2 ½ cups whole almonds
1 ¼ cups sugar
3 large bars Hershey’s Special Dark
1 cup Dutch-process cocoa powder

Toast almonds for 15 minutes in 350F oven.

In saucepan, combine sugar, ¼ cup water and the almonds. Cook, stirring constantly, until sugar granulates and almonds are completely coated and separated. Pour nuts onto parchment-lined cookie sheet and chill.

Meanwhile, melt chocolate over simmering water. Put almonds in a large bowl and pour chocolate over them, stirring until they are well coated. Pour onto parchment-lined cookie sheet and separate them. (Use tow forks) Return almonds to refrigerator until chocolate has set, about 20 minutes.

Toss the nuts in cocoa. Shake off excess. Store the nuts in airtight container up to 1 month.

Microwave Fudge by Mahala:

½ cup butter
3 ½ cups powdered sugar
½ cup cocoa
¼ cup milk
1 tsp vanilla
½ cup chopped nuts

Place ingredients (except nuts) in bowl; do not mix.
Microwave on high power for 2 minutes, then beat with electric mixer until smooth.
Fold in nuts.
Pour mixture into buttered 8 x8 dish.
Refrigerate 15-20 minutes until set.
Decorate with icing and sprinkles if desired.

Crystallized Rose Petals by Denise:

¼ cup egg whites, beaten
½ cup superfine sugar
2 cups rose petals or other edible flowers

Clean and dry petals or flowers, use a brush to paint thin layer of egg white onto each side of the petals. Gently place into shallow bowl of superfine sugar; sprinkle sugar over them to coat. Remove from bowl, and place on waxed paper. Sprinkle with more sugar. Allow to dry until stiff, about 8 hours.

Lemon Chiffon Pie by Lolly:

3 eggs
½ cup sugar
¼ cup lemon juice
1 tsp of grated lemon rind
½ cup of sugar
1/8 tsp salt

Separate the eggs and beat the yolks, stir in the sugar, the lemon juice, and the grated rind, and cook over hot water until rater thick. Cool the mixture and fold into the egg whites, which have been beaten stiff with the sugar and salt, added. Pour into a baked pie crust and place in a slow oven (325F) until lightly browned. Serve cold, plain, or with whipped cream.

Oatmeal Camelitas by Catiean

2 cups flour
2 cups quick cooking oats
1 tsp baking soda
1 ¼ cups margarine or softened butter

1 (12.5 oz) jar caramel ice cream topping
3 tbsp flour
1 6oz pkg. semi sweet chocolate chips
1 cup chopped nuts (optional)

Heat oven to 350F and grease 9 x 13 pan.
In a large bowl, combine all crust ingredients and mix at low speed until crumbly. Reserve ½ of crumb mix (about 3 cups) for topping, press remaining crumb mixture in bottom of greased pan and bake for 10 minutes.

In small bowl combine caramel topping and 3 tbsp flour and blend well.

Remove partially baked crust, sprinkle with caramel mixture and sprinkle with reserved crumb mixture.

Return to oven and bake and additional 18-22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1-2 hours until filling is set, cut into bars.

French Honey Cakes by Heather:

1 ¼ cups milk
1 ¼ tsp. honey
3 cups coconut
½ cup sugar
½ cup flour
1 tsp baking powder
2 large eggs

Preheat oven to 400F. Line a muffin tin with paper liners. In a small saucepan, bring milk and honey to a boil. Add this to dry ingredients and lastly, add the eggs. Pour into paper cups and bake for 25-35 minutes.

Strawberry Blossoms by Carol:

12 large fresh strawberries
3 oz. cream cheese softened
2 tbsp confectioner’s sugar
1 tbsp sour cream

Remove stems from strawberries to for a flat base. Place berries on cutting surface pointed end facing up. With a sharp knife carefully slice each berry in half vertically to within ¼ inch of base. Cut each half into 3 wedges to form 6 petals. (Don’t slice through the base) Pull petals apart slightly. In a small bowl combine cream cheese, sugar, and sour cream, beat until light and fluffy. With a pastry bag and star tip or a spoon fill berries with cream cheese mixture. For added sweetness you can use strawberry flavor to cream cheese.

Valentine Marble Bark by Jennifer:

2 pkgs. (6 squares each)
BAKER’S Premium White Baking chocolate
3 drops red food coloring

Microwave each package of white chocolate in separate bowls until melted (approx. 2 minutes)

Stir red food coloring into one bowl of melted chocolate until well blended. Alternately spoon the white and tinted chocolates onto a wax paper-covered baking sheet. Tap baking sheet on table on evenly disperse the chocolate. Swirl white chocolate with knife several times for marble effect. Refrigerate 1 hour or until firm. Break into pieces.

Charming Chocolate Cups by Sandy (this one is mine!)

4 ounces semi sweet baking chocolate
1 tbsp butter
8 foil muffin cups

In a heavy saucepan, melt chocolate and butter over a low heat, stirring constantly (do not overheat). Place 1 tbsp chocolate mixture in a foil cup; spread over bottom and sides. Place another foil cup on top of chocolate and press lightly. Repeat with remaining chocolate mixture. Refrigerate or freeze until firm.

To serve, carefully remove foil liners. Fill each chocolate cup with ice cream and top with favorite toppings. Also makes a perfect container for chocolate mousse or fresh fruit. I have even filled them with cheesecake mix and topped it with a favorite fruit topping. Makes 4 cups.

Hazelnut Shortbread by Joy:

1 cup butter, no substitutes
½ cup sugar
2 tbsp syrup or honey
2 tsp vanilla
2 cups all purpose flour
1 ¼ cups finely chopped hazelnuts or filberts
½ cup semi sweet chocolate chips

In a mixing bowl, cream butter and sugar, add syrup and vanilla add flour and mix until just combined; fold in nuts. Shape into two 1 ½ in rolls; wrap tightly in waxed paper. Chill for 2 hours. Cut into 1.4 inch slices and place 2 inches apart on ungreased baking sheet, bake at 325F for approx. 14 minutes or until edges begin to brown. Remove to racks to cool. Melt chocolate and drizzle over cookies.

Sweet Treats Cheese Cake by Eleanor:

Graham Cracker Crust:
Mix 1 cup graham cracker crumbs
3 tbsp melted margarine and press into a pie pan and bake 10 minutes at 350F
…OR just buy a pre-made graham cracker shell!

8 oz cream cheese
1 15 oz can Eagle Brand milk
1/3 cup lemon juice
1 tsp. vanilla

How to prepare Filling:
Soften cream cheese and whip until fluffy. Add milk gradually. Add lemon juice and vanilla. Blend well. Pour into pie shell and chill for at least 1 hour. Add glaze, strawberries, blueberries, or cherries on top!

Magic Toffee by Kathy:

35 soda crackers
1 cup butter
1 cup packed brown sugar
1 ½ cups semi sweet chocolate chips
1 ½ cups chopped pecans

Preheat oven 350F
Line 15 x 10 inch pan with foil & non stick spray, place cracker crumbs in rows on foil. In saucepan melt butter, add brown sugar and bring to a boil, boil for 3 minutes. Pour over crackers and spread.

Bake for 5 minutes (crackers float)
Remove and **TURN OFF OVEN**
Sprinkle chocolate chips and nuts over crackers, return to oven for 3 to 5 minutes until chocolate melts.
Remove from oven, press nuts down with spoon, cut while warm; cool; remove candy from foil. Enjoy!!!!!

Coconut Macaroons by Lena:

14 oz bag of sweetened shredded coconut
14 oz can of sweetened condensed milk
1 tsp pure vanilla extract2 extra-large egg whites at room temperature
¼ tsp salt

Preheat oven 325F
Stir together the coconut, condensed milk, and vanilla in a large bowl.
Using a whisk attachment on your electric mixer, whip the egg whites and salt together, until medium-firm peaks form.
Gently fold the egg whites into the coconut mixture.
Using two teaspoons drop the batter onto cookie sheets lined with parchment paper and bake for 25 to 30 minutes, or until golden.

Georgia Peach Pound Cake by Sandy:

1 cup butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
¼ tsp baking soda
½ cup sour cream
2 cups peeled, chopped peaches
1 tsp vanilla extract
1 tsp almond extract
¼ tsp salt

Preheat oven 350F. Grease and flour a 10” tube pan and set aside. Cream together butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Combine flour, soda, and salt in separate bowl. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Fold in peaches; stir in vanilla and almond extract. Bake 75 to 80 minutes.
Serve each portion on a beautiful plate and top with a cool ship or heavy cream and add a sliced peach on top. ENJOY

Tara's Cream Puffs by Tara:

1 cup water
¼ lb butter (1 stick)
4 large eggs
1 cup flour

Boil water, add butter until it melts, add flour, stir fast and take pot off stove. Add 1 egg at a time. Use mixer at low speed, add 1 tsp full of dough onto ungreased cookie sheet.

Bake 10 minutes at 475F, lower to 325F for 20 more minutes or until golden brown.

1 package vanilla instant pudding mix made and refrigerated until firm.
Mix three quarters of tub of Cool Whip with pudding.

Split open cream puff and dollop cream inside. Sprinkle with powdered sugar. Serve!

Gajeau Au Chocolat by Karin:

½ cup sugar, reserve 3 tbsp
10 oz semi sweet or bitter sweet chocolate
¾ cup butter
2 tsp vanilla
5 eggs, separated
¼ cup flour, sifted
1/8 tsp cream of tartar

Preheat oven 325F and butter 9 ½” spring form pan. Place a round of wax paper on the bottom and butter paper. Dust with sugar. In a heavy bottomed saucepan, put butter, sugar (minus 3 tbsp) and chocolate, cook over low heat until chocolate melts and sugar dissolves. Cool slightly and add vanilla. Beat yolks, one at a time, stir in flour.

In a separate bowl, beat egg whites until foamy, add cream of tartar, beat until stiff, add 3 tbsp sugar and beat until stiff and glossy. Fold 1/3 egg whites into chocolate mixture, fold this into remaining egg whites, pour into pan, and tap to release air bubbles. Place in oven and bake 45 minutes. Cool Dust top with powdered sugar and serve with slightly sweetened whipped cream.

Raspberry Cream Cheese Breakfast Ring by Amy:

3 oz cream cheese
4 tbsp butter
1/3 cup milk
2 cups Bisquick
½ cup seedless raspberry jam

Preheat oven 425F
Cut cream cheese & butter into Bisquick, blend in 1/3 cup milk, turn dough onto floured surface and knead 8 to 10 times.

On floured waxed paper, roll dough into a rectangle, spread jam down center third of dough.

Cut the dough on either side of the jamb into 1” strips from edge of jam to outside edge, then “weave” strips over jam.*

Place on greased cookie sheet and bake for 12 to 15 minutes.
After slightly cooling, transfer to platter and drizzle with icing.

½ cup powdered sugar
1 tbsp milk
1/3 tsp vanilla

*Take a strip from either side and have them meet in the center at an angle to form chevron pattern, or alternate chevron one way then the other to create a lattice effect.

Coconut Ice Heart Bath Bombs by Adeline:

1 cup baking soda
½ cup citric acid
½ cup Epsom salt
½ cup desiccated coconut
½ cup coconut milk powder milk

2 drops pink food dye (not too much)
2 ½ tbsp grape seed oil or sunflower or almond oil is fine
¾ tablespoon water
¾ tablespoon liquid glycerin
½ tsp or so, coconut essential oil

Good dust mask
Heart shape ice tray from Ikea, makes 16

At this stage do not add pink food dye. Combine al ingredients into a large bowl with hands or spoon. The best way to see if ready, pick up hand full and squeeze if holds together it is ready. Divide mixture into 2 bowls, add pink coloring to one and mix well. Using heart shape mold, push pink mixture down inside hard only filling half the heart mold, then fill the rest with the white mixture, making sure you push very hard so there are no air pockets.

Allow to dry for one day and then pop them out.

Have Fun!

Need Help:
All materials to this recipe card is copyright
Not to be made in anyway for re-sale.

Miss Sandy


Lori said...

oh YUMmy!!! thanks so much for sharing, they all sound so delicious!!!

Vee ~ A Haven for Vee said...

Oh, Miss Sandy. If the blog police will allow you a call, I'll be right over to bail you out! LOL!

Thank you for doing all of that!

BTW, I already have the microwave fudge recipe that Mahala offered in my collection and it is terrific. Nice and easy and creamy and tasty, too.

I have shopping to do today so that I can gather the remainder of these yummy ingredients in. I'll be giving some as Valentine's gifts.

Barbara Jacksier said...

What fun. What calories. Now, I really must decide what to bake for Valentine's Day.

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