Deep-dish Wild Blueberry Pie
If You've Never Had Pie Made From Wild Blueberries Before, You'll Be Bowled Over By The Intensity Of This One. The Light, Tender Crust Provides A Sublime Foil For The Deeply Flavourful Fruit. Take Heart If You Can't Find Fresh Wild Blueberries In Your Area—frozen Ones Also Yield Excellent Results.
1¼ Cups Packed Light Brown Sugar
5 Tbsp Quick-cooking Tapioca
6 Cups Fresh Wild Blueberries,
Or 3 - 10-oz Pkg Frozen (not Thawed)
1 Tbsp Fresh Lemon Juice
Pastry Dough For A Double-crust Pie
1 Tbsp Unsalted Butter, Cut Into Small Pieces
1 Lg Egg, Beaten With 1 Tbsp Water
Special Equipment: A 9½ Inch Deep-dish Pie Plate (6-cup Capacity); Small Decorative Cookie Cutters (optional)
Put A Large Baking Sheet On Oven Rack In Middle Position & Preheat Oven To 425°f.
Whisk Together Brown Sugar & Tapioca & Toss With Blueberries & Lemon Juice In A Large Bowl.
Roll Out Larger Piece Of Dough (keep Remaining Piece Chilled) On A Lightly Floured Surface With A Lightly Floured Rolling Pin Into A 13-inch Round. Fit Into Pie Plate. Trim Excess Dough, Leaving A ½ Inch Overhang. Chill Shell While Rolling Out Dough For Top Crust.
Roll Out Remaining Dough On A Lightly Floured Surface With Lightly Floured Rolling Pin Into An 11 Inch Round. Cut Out 5 - 6 Small Holes With Small Decorative Cookie Cutters Or Use A Small Knife - Slash Steam Vents Toward Centre.
Spoon Filling With Any Accumulated Juices Into Shell, Dot With Butter, & Cover With Top Crust. Trim Top Crust With Kitchen Shears, Leaving A ½inch Overhang. Fold Overhang Of Top Crust Under Bottom Pastry & Press Against Rim Of Pie Plate - Reinforce Edge, Then Crimp Decoratively & Brush With Egg Wash.
Bake Pie On Hot Baking Sheet In Oven 30 Minutes, Then Cover Edge With A Pie Shield Or Foil To Prevent Over-browning. Reduce Oven Temperature To 375°f & Continue To Bake Until Crust Is Golden & Filling Is Bubbling, 45 - 50 Minutes More.
Cool Pie Completely On A Rack, About 4 Hours (filling Will Be Runny If Pie Is Still Warm).
Note: If You Prefer A Firmer Set, Increase The Tapioca To 6 Tablespoon.
Makes 8 - 10 Servings.
Chocolate Chiffon Pie
2 – 1 Oz Sq Unsweetened Chocolate, Chopped
1 – 14 Oz Can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
1/3 Cup Water
1 Env Unflavoured Gelatin
½ Tsp Vanilla Extract
1 Cup (½ Pint) Whipping Cream, Whipped
1 – 6 Oz Prepared Chocolate Or Graham Cracker Pie Crust
Additional Whipped Cream
In Heavy Saucepan, Over Low Heat, Melt Chocolate With Eagle Brand.
In Small Saucepan, Sprinkle Gelatin Over Water; Let Stand 1 Minute. Over Low Heat, Stir Until Gelatin Dissolves.
Combine Gelatin & Chocolate Mixture. Add Vanilla. Cool - Room Temperature. Fold In Whipped Cream. Spread Into Crust.
Chill 3 Hours Or Until Set. Garnish With Additional Whipped Cream.
Store Leftovers Covered In Refrigerator.
Brownie Ice Cream Torte
1 Box Betty Crocker Supreme Brownie Mix (with Chocolate Syrup Pouch)
Water, Vegetable Oil & Eggs Called For On Brownie Mix Box
½ Gallon Vanilla Ice Cream, Slightly Softened
2 Tbsp Pastel Confetti Candy Sprinkles
16 Red Maraschino Cherries With Stems, Drained
Preheat Oven To 350°f. & Line 2 – 9 Inch Round Cake Pans With Foil; Grease Bottoms Only Of Foil With Shortening Or Cooking Spray.
Make Brownie Mix As Directed On Box, Using Water, Oil & Eggs. Divide Batter Evenly Between Pans. Bake 22 - 26 Minutes Or Until Toothpick Inserted 2 Inches From Side Of Pan Comes Out Almost Clean. Cool Completely In Pans, About 1 Hour. Do Not Remove From Pans.
Spread Slightly Softened Ice Cream Evenly On Brownies In Pans. Freeze At Least 2 Hours Until Ice Cream Is Firm.
Remove Desserts From Pans; Remove Foil. Place On Serving Plates. Cut Each Dessert Into 8 Wedges. Decorate With Candy Sprinkles & Cherries. Store Covered In Freezer.
Variation: Use Your Favourite Flavour Of Ice Cream Or A Combination Of Ice Creams To Make This Frozen Dessert.
Chocolate Malt Ice-cream Cake
1½ Cups All Purpose Flour
1 Cup Sugar
¼ Cup Unsweetened Baking Cocoa
1 Tsp Baking Soda
½ Tsp Salt
1 Cup Water
1/3 Cup Vegetable Oil
1 Tsp White Vinegar
1 Tsp Vanilla
1 Cup Chocolate Fudge Topping
1½ Qts(6 Cups) Vanilla Ice Cream, Slightly Softened
2 Cups Malted Milk Ball Candies, Coarsely Chopped
1 Cup Whipping (heavy) Cream
¼ Cup Chocolate Fudge Topping
Additional Malted Milk Ball Candies, If Desired
Preheat Oven To 350ºf. & Grease Bottom & Side Of Springform Pan, 9 X 3 Or 10 X 2¾ Inches, With Shortening; Lightly Flour.
In Large Bowl, Mix Flour, Sugar, Cocoa, Baking Soda & Salt. Add Water, Oil, Vinegar & Vanilla. Stir Vigorously About 1 Minute Or Until Well Blended. Immediately Pour Into Pan.
Bake 30 - 35 Minutes Or Until Toothpick Inserted In Centre Of Cake Comes Out Clean. Cool Completely, About 1 Hour.
Spread 1 Cup Fudge Topping Over Cake; Freeze About 1 Hour Or Until Topping Is Firm. In Large Bowl, Mix Ice Cream & Coarsely Chopped Candies; Spread Over Cake. Freeze About 4 Hours Or Until Ice Cream Is Firm.
In Chilled Medium Bowl, Beat Whipping Cream With Electric Mixer On High Speed Until Stiff Peaks Form.
Remove Side Of Pan; Place Cake On Serving Plate. Top With Whipped Cream. Melt ¼ Cup Fudge Topping; Drizzle Over Whipped Cream. Garnish With Additional Candies.
Variation: Use An Indulgent Chocolate Ice Cream For Double The Chocolate.
Chocolate Chip Cheesecake Bars (cookie Mix)
½ Cup Cold Butter
1 Pouch (1 Lb 1½ Oz) Betty Crocker Oatmeal Chocolate Chip Cookie Mix
1 Egg
2 – 8 Oz Pkgs Cream Cheese, Softened
1 Cup Sugar
2 Eggs
1 Tsp Vanilla
Preheat Oven To 350°f. & Spray Bottom Of 13 X 9 Inch Pan With Cooking Spray.
In Large Bowl, Cut Butter Into Cookie Mix Using Fork Or Pasty Blender. Stir In 1 Egg Until Mixture Is Crumbly. Gently Spoon 3 Cups Crumb Mixture Into Pan; Press Into Bottom Of Pan. Bake 15 Minutes.
In Small Bowl, Beat Cream Cheese, Sugar, 2 Eggs & The Vanilla With Electric Mixer On Medium Speed Until Smooth. Pour Over Cookie Crust. Spoon Remaining Crumb Mixture Over Cream Cheese.
Bake 25 - 30 Minutes Or Until Golden Brown & Firm To The Touch. Cool 30 Minutes. Refrigerate At Least 2 Hours Or Until Chilled.
For Bars, Cut Into 9 Rows By 4 Rows.
Chocolate Chip-popcorn Bars
Crust:
1 Roll (16½ Oz) Pillsbury Create 'n Bake Refrigerated Chocolate Chip Cookies
4 Nature Valley Oats 'n Honey Crunchy Granola Bars, Crushed*
Topping:
3½ Cups Miniature Marshmallows
2/3 Cup Light Corn Syrup
¼ Cup Butter Or Margarine
1 – 10 Oz Bag Peanut Butter Chips
1 - 3½ Oz Bag Butter-flavour Microwave Popcorn, Popped
1 Cup Semisweet Chocolate Chips
Preheat Oven To 350°f.
In Large Bowl, Break Up Cookie Dough. Stir In Crushed Granola Bars. Press Evenly In Bottom Of Ungreased 13x9-inch Pan To Form Crust. Bake 10 - 15 Minutes Or Until Puffed & Edges Are Golden Brown.
Remove From Oven. Immediately Sprinkle With Marshmallows. Return To Oven; Bake 1 - 2 Minutes Longer Or Until Marshmallows Begin To Puff.
In 3 Quart Saucepan, Heat Corn Syrup, Butter & Peanut Butter Chips Over Medium Heat 3 - 4 Minutes, Stirring Frequently, Until Chips Are Melted & Mixture Is Smooth. Stir In Popcorn (mixture Will Be Thick). Spoon Over Marshmallows; Spread Evenly To Just Barely Cover Marshmallows. Cool 30 Minutes.
In Small Microwavable Bowl, Microwave Chocolate Chips On High 1 - 1 ½ Minutes Or Until Melted, Stirring Once Halfway Through Microwaving. Pour Melted Chocolate Into Quart-size Resealable Food-storage Plastic Bag. Cut Off Tiny Bottom Corner Of Bag; Drizzle Chocolate Over Bars. Refrigerate At Least 1 Hour Before Serving.
For Bars, Cut Into 6 Rows By 6 Rows.
*to Easily Crush Granola Bars, Do Not Unwrap. Use Rolling Pin To Crush Bars.
Makes 36 Bars.
Nectarine Cloud Pie
This Smooth & Creamy Chiffon Pie Is Utterly Dependent On The Fruit; Be Choosy & Select Only Perfectly Ripe, Aromatic Nectarines To Produce The Ambrosial Flavour You're After.
Pastry Dough For A Single-crust Pie
1¼ Lb (3 Lg) Ripe Nectarines
4 Tsp Fresh Lemon Juice
¾ Tsp Pure Almond Extract
¾ Cup Sugar
1 Env Unflavoured Gelatin
½ Cup Water
4 Tsp Pasteurized Egg White Powder Such As Just Whites
2/3 Cup Chilled Heavy Cream
Sliced Nectarines For Garnish
Make Pie Shell. Put Oven Rack In Middle Position & Preheat Oven To 350°f.
Roll Out Dough Into A 13inch Round On A Lightly Floured Surface With A Lightly Floured Rolling Pin. Fit Into A 9 Inch Pie Plate. Trim Excess Dough, Leaving A ½ Inch Overhang, Then Fold Overhang Under Pastry & Press Against Rim Of Pie Plate To Reinforce Edge. Decoratively Crimp Edge & Chill Shell Until Firm, About 30 Minutes.
Lightly Prick Bottom & Side Of Pie Shell All Over With A Fork. Line Shell With Foil & Fill With Pie Weights. Bake Shell Until Edges Begin To Turn Pale Golden, About 15 Minutes, Then Carefully Remove Foil & Weights & Bake Until Shell Is Golden, About 15 Minutes More. Transfer To A Rack To Cool Completely.
Halve, Pit, & Quarter Nectarines, Then Purée With Lemon Juice, Almond Extract, A Pinch Of Salt, & ½ Cup Sugar In A Food Processor Until Smooth. Force Purée Through A Fine-mesh Sieve Into A Bowl & Discard Any Solids.
Sprinkle Gelatin Over ¼ Cup Water In A 1½ Quart Heavy Saucepan & Let Stand 1 Minute. Add Nectarine Purée & Cook Over Moderately Low Heat, Stirring Constantly, Just Until Gelatin Is Dissolved, 3 - 4 Minutes. Transfer Mixture To A Metal Bowl & Set Bowl In A Larger Bowl Half-filled With Ice & Cold Water, Then Chill, Stirring Occasionally, Until Mixture Starts To Mound In Spoon, 10 - 15 Minutes.
While Fruit Mixture Chills, Beat Together Egg White Powder & Remaining ¼ Cup Water In A Bowl With An Electric Mixer At Medium Speed Until Soft Peaks Form. Add Remaining ¼ Cup Sugar, 1 Tablespoon At A Time, Beating Until Whites Hold Stiff Peaks. Beat Cream In Another Bowl With Cleaned Beaters At Medium Speed Just Until Soft Peaks Form. Fold Whipped Cream Into Fruit Mixture, Then Fold In One Third Of Meringue To Lighten. Fold In Remaining Meringue Gently But Thoroughly. Spoon Into Cooled Shell & Chill Until Set, At Least 3 Hours.
Notes: Pie Can Be Chilled, Covered, Up To 1 Day Ahead.
Do Not Use Liquid Pasteurized Eggs, As They Will Not Whip Properly Into Meringue.
Makes 8 Servings.
Frozen Chocolate Mousse Pie
2 Cups (about 20 Cookies) Finely Crushed Crème-filled Chocolate Sandwich Cookies
¼ Cup Butter Or Margarine, Melted
1 Cup Semi-sweet Chocolate Chips, Melted
1 – 14 Oz Can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
1½ Tsp Vanilla Extract
1 Cup (½ Pt) Whipping Cream, Stiffly Whipped
Combine Cookie Crumbs & Butter; Press On Bottom & Up Side To Rim Of Lightly Buttered 9 Inch Pie Plate. Chill.
In Large Bowl, Beat Chocolate With Eagle Brand & Vanilla Until Well Blended. Chill 10 - 15 Minutes.
Fold In Whipped Cream. Pour Into Prepared Crust. Freeze 6 Hours Or Until Firm. Garnish As Desired. Serve Immediately. Freeze Leftovers.
Ultimate Turtle Cookie Bars (cookie Mix)
1 Pouch Betty Crocker Chocolate Chip Cookie Mix
½ Cup Butter Or Margarine, Softened
1 Egg
½ Cup Coarsely Chopped Pecans
24 Caramels, Unwrapped
1 Tbsp Milk
¾ Cup Pecan Halves
3 Tbsp Semisweet Chocolate Chips
1 Tsp Shortening
Preheat Oven To 350°f.
In Medium Bowl, Stir Together Cookie Mix, Butter, Egg & ½ Cup Chopped Pecans Until Soft Dough Forms. Press Evenly In Ungreased 8-inch Square Pan. Bake 28 - 33 Minutes Or Until Golden Brown.
Meanwhile, In 1 Quart Saucepan, Heat Caramels & Milk Over Low Heat, Stirring Frequently, Until Melted & Smooth. Remove From Heat.
Carefully Spread Melted Caramels Evenly Over Warm Bars; Sprinkle With Pecan Halves. Cool Completely On Cooling Rack, About 1 Hour.
In Small Microwavable Bowl, Microwave Chocolate Chips & Shortening Uncovered On High 30 - 60 Seconds, Stirring Every 15 Seconds, Until Melted & Smooth. Drizzle Over Bars. Let Stand About 30 Minutes Or Until Chocolate Is Set.
For Bars, Cut Into 4 Rows By 4 Rows.
Watermelon Pie
1 – 3 Oz Pkg Watermelon Flavoured Gelatin
¼ Cup Water
1 - 12 Oz Container Frozen Whipped Topping, Thawed
2 Cups Watermelon
1 - 9 Inch Prepared Graham Cracker Crust
Mix Together The Watermelon Gelatin & Water. Fold Gelatin Mixture Into The Dessert Topping. Add Cut Watermelon.
Pour Mixture Into Graham Cracker Crust. Cool In Refrigerator For About 3 Hours.
Black-bottom Peanut Butter Mousse Pie
For A Pretty Presentation, Drizzle With Melted Chocolate & Sprinkle With Chopped Peanuts.
Nonstick Vegetable Oil Spray
7 Whole Graham Crackers, Coarsely Broken
¼ Cup Unsalted Butter, Melted
4 Tbsp Sugar, Divided
1 1/3 Cups Bittersweet Or Semisweet Chocolate Chips (about 8 Oz)
2/3 Cup Plus 1¾ Cups Chilled Whipping Cream, Divided
2 Tbsp Light Corn Syrup
2 Tsp Vanilla Extract, Divided
1 Cup (6 Oz) Peanut Butter Chips
2 Tbsp Creamy Peanut Butter (do Not Use Old-fashioned Style Or Freshly Ground)
Preheat Oven To 350°f. & Spray 9-inch-diameter Glass Pie Dish With Nonstick Spray.
Blend Graham Crackers, Melted Butter, & 2 Tablespoon Sugar In Processor Until Moist Clumps Form. Press Crumb Mixture Over Bottom & Up Sides Of Prepared Pie Dish. Bake Crust Until Lightly Browned, About 15 Minutes.
Meanwhile, Combine Chocolate Chips, 2/3 Cup Cream, Corn Syrup, & 1 Teaspoon Vanilla In Microwave-safe Bowl. Microwave On Medium Heat Until Chocolate Softens, About 3 Minutes. Whisk Until Melted & Smooth. Spread Chocolate Mixture Over Bottom Of Crust. Freeze 10 Minutes.
Microwave Peanut Butter Chips & ¾ Cup Cream In Large Microwave-safe Bowl On Medium In 15 Second Intervals Just Until Chips Soften, Stirring Often. Whisk In Peanut Butter & 1 Teaspoon Vanilla. Cool To Barely Lukewarm. Beat Remaining 1 Cup Cream & 2 Tablespoons Sugar In Medium Bowl Until Very Thick But Not Yet Holding Peaks; Fold Into Peanut Butter Mixture In 3 Additions. Spoon Mousse Over Chocolate Layer. Chill At Least 1 Hour & Up To 1 Day.
Makes 8 - 10 Servings.
RASPBERRY CRUMBLE TART
2 ½ CUPS ALL PURPOSE FLOUR
¾ CUP COLD UNSALTED BUTTER, CUT INTO ½ INCH CUBES
¼ CUP COLD VEGETABLE SHORTENING (PREFERABLY TRANS-FAT-FREE)
½ TSP SALT
5 - 7 TBSP ICE WATER
¾ CUP WHOLE ALMONDS, CHOPPED
¾ CUP SUGAR
4 – 6 OZ (6 CUPS) CONTAINERS FRESH RASPBERRIES
SPECIAL EQUIPMENT: A PASTRY OR BENCH SCRAPER; AN 11 ¼- BY 8-INCH RECTANGULAR TART PAN WITH A REMOVABLE BOTTOM OR A 10-INCH ROUND TART PAN (1 INCH DEEP) WITH A REMOVABLE BOTTOM
BLEND TOGETHER FLOUR, BUTTER, SHORTENING, & SALT IN A BOWL WITH YOUR FINGERTIPS OR A PASTRY BLENDER (OR PULSE IN A FOOD PROCESSOR) JUST UNTIL MIXTURE RESEMBLES COARSE MEAL WITH SOME SMALL (ROUGHLY PEA-SIZE) BUTTER LUMPS. TRANSFER 2 CUPS MIXTURE TO A BOWL & DRIZZLE 4 TABLESPOON ICE WATER EVENLY OVER IT (RESERVE REMAINING MIXTURE). STIR GENTLY WITH A FORK UNTIL INCORPORATED.
SQUEEZE A SMALL HANDFUL OF DOUGH: IF IT DOESN'T HOLD TOGETHER, ADD MORE ICE WATER ½ TABLESPOON AT A TIME, STIRRING UNTIL INCORPORATED. (DO NOT OVERWORK DOUGH, OR PASTRY WILL BE TOUGH.)
TURN OUT DOUGH ONTO A WORK SURFACE & DIVIDE INTO 4 PORTIONS. WITH HEEL OF YOUR HAND, SMEAR EACH PORTION ONCE OR TWICE IN A FORWARD MOTION TO HELP DISTRIBUTE FAT. GATHER ALL DOUGH TOGETHER WITH PASTRY SCRAPER & PRESS INTO A BALL, THEN FLATTEN INTO A 5 INCH DISK. IF DOUGH IS STICKY, DUST LIGHTLY WITH ADDITIONAL FLOUR. WRAP DISK IN PLASTIC WRAP & CHILL UNTIL FIRM, AT LEAST 1 HOUR.
WHILE DOUGH CHILLS; ADD ALMONDS & SUGAR TO RESERVED DOUGH MIXTURE IN A BOWL & RUB TOGETHER UNTIL SOME LARGE CLUMPS FORM.
PUT A LARGE BAKING SHEET ON OVEN RACK IN LOWER THIRD OF OVEN & PREHEAT OVEN TO 375°F.
ROLL OUT DISK OF DOUGH INTO A 14 x 13 INCH RECTANGLE ON A LIGHTLY FLOURED SURFACE WITH A LIGHTLY FLOURED ROLLING PIN. FIT INTO TART PAN & TRIM EXCESS DOUGH, LEAVING A ½ INCH OVERHANG, THEN FOLD OVERHANG UNDER PASTRY & PRESS AGAINST RIM OF PAN TO REINFORCE EDGE.
FILL SHELL WITH BERRIES & SPRINKLE EVENLY WITH TOPPING. BAKE TART IN PAN ON BAKING SHEET UNTIL TOPPING & CRUST ARE GOLDEN & FILLING IS BUBBLING, ABOUT 55 - 60 MINUTES (LOOSELY COVER WITH A SHEET OF FOIL AFTER 30 MINUTES TO PREVENT OVER-BROWNING). COOL IN PAN ON A RACK 20 MINUTES, THEN REMOVE SIDE OF PAN & COOL TART COMPLETELY, ABOUT 45 MINUTES.
MAKES 8 - 10 SERVINGS.
Margarita Party Pie
This Frozen Pie Is Great For Summer Barbecues! Very Tasty! Frozen Strawberries May Be Used Instead Of Fresh.
1½ Cups Crushed Pretzels
¼ Cup White Sugar
2/3 Cup Butter, Melted
1 - 14 Oz Can Sweetened Condensed Milk
¼ Cup Fresh Lime Juice
¼ Cup Tequila
4 Tbsp Orange Liqueur
1 Cup Sliced Fresh Strawberries
2 Drops Red Food Colouring
2 Drops Yellow Food Colouring
2 Cups Whipped Cream, Divided
In A Large Bowl, Combine Crushed Pretzels, Sugar & Butter. Mix Well & Press Onto The Bottom & Sides Of A 9 Inch Pie Pan.
In A Large Bowl, Combine Sweetened Condensed Milk, Lime Juice, Tequila & Orange Liqueur. Pour Half Of The Mixture Into Another Bowl.
Add Strawberries & A Few Drops Of Red Food Colouring To One Half.
To Other Half, Add Only A Drop Or Two Of Yellow Food Colouring.
Fold One Cup Of Whipped Cream Into Each Half.
Spoon Into Crust, Alternating Colours.
Freeze For 4 Hours Or Overnight.
Cool Summer Peach Pie
Crust:
1¼ Cups Graham Wafer Crumbs
¼ Cup Margarine, Melted
Filling:
1½ Cups (about 3 Med) Diced Fresh Peaches Firm But Ripe, Peeled
½ Cup Granulated Sugar
¾ Cup Freshly Squeezed Orange Juice, Divided
1 Tbsp Gelatin
½ Cup Light Cream Cheese, Room Temperature
1½ Cups Fat-free Sour Cream
¼ Cup Low-fat Sweetened Condensed Milk (not Evaporated Milk)
1½ Tsp Almond Extract
Preheat Oven To 350°f.
Combine Crumbs & Margarine In Medium Bowl. Press Into Bottom Of 9 Inch Springform Pan (or Bottom & Sides Of 9 Inch. Bake Until Set, About 8 Minutes. Cool Completely.
In Medium Bowl, Combine Peaches With Sugar & Let Stand For 15 Minutes, Stirring Occasionally. Meanwhile, Sprinkle Gelatin Over ¼ Cup Of Orange Juice To Soften. Heat ½ Cup Of Orange Juice Until Steaming, Add To Gelatin Mixture, Whisk To Dissolve. Add Gelatin Mixture To Peach Mixture, Stir To Combine. Chill Until Completely Cooled & Gelatin Is Starting To Set Around Edges Of Bowl, About 20 - 30 Minutes.
Beat Cream Cheese Until Smooth. Add Sour Cream, Condensed Milk & Extract, Blend Until Smooth. Fold Cream Cheese Mixture Into Peach Mixture & Spoon Into Crust. Chill, Uncovered, Until Surface Is No Longer Sticky, About 2 Hours. Cover With Plastic Wrap & Chill Completely, About 4 - 6 Hours.
Choco-toffee Sweet-tooth Treats
Half Cookie Bar, Half Confection, These Sweets Are 100 Percent Perfection!
¾ Cup Butter Or Margarine, Softened
2 Cups Packed Brown Sugar
1 Tsp Baking Soda
2 Eggs
2 Tsp Vanilla Extract, Divided
2 Cups All-purpose Flour
2½ Cups Quick-cooking Oats
1 – 14 Oz Can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
1½ Cups Almond Brickle Pieces, Chopped Chocolate Covered Toffee Bars Or Chopped Nuts
Preheat Oven To 350ºf.
In Large Mixer Bowl, Beat Butter, Brown Sugar & Baking Soda. Add Eggs & 1 Teaspoon Vanilla; Mix Well. Stir In Flour & Oats; Mix Well. Press 2/3 Of The Oat Mixture On Bottom Of 15 X 10 Inch Baking Pan.
Stir Together Eagle Brand & Remaining Vanilla. Spread Filling Evenly Over Oat Mixture.
Stir Almond Brickle Pieces Into Remaining Oat Mixture; With Spoon, Dot Over Filling.
Bake 20 - 25 Minutes Or Until Top Is Lightly Browned. Cool. Cut Into Bars. Store Covered At Room Temperature.
Makes 4 - 5 Dozen Bars.
Fluffy Orange Pie
2 Cups (about 60 Wafers) Vanilla Wafer Crumbs
1/3 Cup Butter Or Margarine, Melted
1 – 8 Oz Pkg Cream Cheese, Softened
1 – 14 Oz Can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
1 – 6 Oz Can Frozen Orange Juice Concentrate, Thawed
1 Cup (½ Pint) Whipping Cream, Whipped
Combine Wafer Crumbs & Butter; Press Firmly On Bottom & Up Side To Rim Of 9 Inch Pie Plate. Chill.
In Large Bowl, Beat Cream Cheese Until Fluffy. Gradually Beat In Eagle Brand & Juice Concentrate Until Smooth. Fold In Whipped Cream. Pour Into Crust.
Chill 2 Hours Or Until Set. Garnish As Desired. Store Leftovers Covered In Refrigerator Or Freezer.
Makes 1 – 9 Inch Pie.
Fudge Ribbon Cake
Decadent & Delicious Are The Only Words To Describe This Rich Fudge Cake. With Some Of Our Easy Modifications Listed Below, You Can Also Make A Full Size Layered Cake Or Fun Individual Cupcakes That The Kids Will Love!
1 – 18¼ Or 18½ Pkg Chocolate Cake Mix
1 – 8 Oz Pkg Cream Cheese, Softened
2 Tbsp Butter Or Margarine, Softened
1 Tbsp Cornstarch
1 – 14 Oz Can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
1 Egg
1 Tsp Vanilla Extract
Chocolate Glaze (recipe Follows) Or Confectioners’ Sugar
Preheat Oven To 350ºf.
Prepare Cake Mix As Package Directs. Pour Batter Into Well-greased & Floured 10 Inch Bundt Pan.
In Small Bowl, Beat Cream Cheese, Butter & Cornstarch Until Fluffy. Gradually Beat In Eagle Brand, Egg & Vanilla Until Smooth. Pour Evenly Over Cake Batter.
Bake 50 - 55 Minutes Or Until Toothpick Inserted Near Centre Comes Out Clean. Cool 15 Minutes; Remove From Pan. Cool. Drizzle With Chocolate Glaze Or Sprinkle With Confectioners' Sugar.
Chocolate Glaze: In 1 Quart Glass Measure, Combine 1 – 1 Oz Square Unsweetened Or Semi-sweet Chocolate & 1 Tablespoon Butter Or Margarine. Microwave On High (100% Power) 30 - 40 Seconds Or Until Melted. Stir In ¾ Cup Confectioners’ Sugar, 2 Tablespoon Water & ½ Teaspoon Vanilla Extract Until Smooth & Well Blended. (makes About 1/3 Cup).
Variation: Fudge Ribbon Sheet Cake: Prepare Cake Mix As Package Directs. Pour Batter Into Well-greased & Floured 15x10-inch Jellyroll Pan. Prepare Cream Cheese Topping As Above; Spoon Evenly Over Batter. Bake 20 Minutes Or Until Toothpick Inserted Near Centre Comes Out Clean. Cool. Frost With 1 – 16 Oz Can Ready-to-spread Chocolate Frosting.
Fudge Ribbon Cupcakes: Prepare Cake Mix As Package Directs. Fill 36 Paper-lined Muffin Cups Half-full Of Batter. Prepare Cream Cheese Topping As Above; Spoon About 2 Tablespoonfuls Into Each Cup. Bake 20 Minutes Or Until Toothpick Comes Out Clean. Cool. Frost With 1 – 16 Oz Can Ready-to-spread Chocolate Frosting. Garnish As Desired.
Makes 1 – 10 Inch Cake.
Peanut Magic Cookie Bars
½ Cup Butter Or Margarine, Melted
2 Cups (about 60 Wafers) Vanilla Wafer Crumbs
1 – 14 Oz Can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
2 Cups (12 Oz) Semi-sweet Chocolate Chunks
1 1/3 Cups Flaked Coconut
1 Cup Chopped Peanuts
Preheat Oven To 350°f (325°f For Glass Dish).
In Small Bowl, Combine Wafer Crumbs & Butter; Mix Well. Press Crumb Mixture Firmly On Bottom Of 13 X 9 Inch Baking Pan.
Pour Eagle Brand Evenly Over Crumb Mixture. Layer Evenly With Remaining Ingredients, Pressing Down Firmly With Fork.
Bake For 25 Minutes Or Until Lightly Browned. Cool. Chill If Desired. Cut Into Bars. Store Covered At Room Temperature.
Makes 2 - 3 Dozen Bars.
Strawberries & Cream Dessert
1 – 14 Oz Can Eagle Brand Sweetened Condensed Milk (not Evaporated Milk)
1½ Cups Cold Water
1 – 4 Serving Size Pkg Instant Vanilla Flavour Pudding Mix
2 Cups (1 Pt) Whipping Cream, Whipped
1 – 12 Oz Prepared Loaf Pound Cake, Cut Into Cubes (about 6 Cups)
4 Cups Sliced Fresh Strawberries
½ Cup Strawberry Preserves
Additional Fresh Strawberries For Garnish
Toasted Slivered Almonds For Garnish
In Large Mixing Bowl, Combine Eagle Brand & Water; Mix Well. Add Pudding Mix; Beat Until Well Blended. Chill 5 Minutes.
Fold In Whipped Cream. Spoon 2 Cups Pudding Mixture Into 4-quart Round Glass Serving Bowl; Top With Half The Cake Cubes, Half The Strawberries, Half The Preserves & Half The Remaining Pudding Mix.
Repeat Layering, Ending With Pudding Mixture. Garnish With Additional Strawberries & Almonds.
Chill 4 Hours Or Until Set. Store Leftovers Covered In Refrigerator.
Makes 10 - 12 Servings.
Apple Biscuit Custards
An Old-fashioned Dessert Gets A Makeover For Two, With Convenient Frozen Biscuits In A Creamy Apple Custard. Simply Delicious!
2 Pillsbury Oven Baked Frozen Buttermilk Biscuits (from 25 Oz Bag)
2 Oz Cream Cheese, Softened
1 Tbsp Sugar
1 Egg Yolk
2 Tbsp Milk
¼ Tsp Vanilla
¾ Cup Diced Peeled Tart Apple
1 Tsp Sugar
Dash Ground Cinnamon
Preheat Oven To 350°f. & Spray 2 – 10 Oz Custard Cups Or Ramekins With Cooking Spray.
Place Biscuits On Microwavable Plate. Microwave On Medium (50%) 30 - 45 Seconds, Turning Over Halfway Through Microwave Time. (biscuits Should Still Be Cold For Easier Handling.) Cut Each Biscuit Into 8 Pieces. Place 8 Pieces In Each Custard Cup.
In Small Bowl, Beat Cream Cheese, 1 Tablespoon Sugar & Egg Yolk Until Smooth. Beat In Milk & Vanilla; Stir In Apple. Pour Mixture Over Biscuit Pieces In Custard Cups; Stir Gently To Mix Well.
In Small Bowl, Mix 1 Teaspoon Sugar & The Cinnamon; Sprinkle Over Custard Mixture.
Bake 23 - 25 Minutes Or Until Custard Is Set & Tops Are Light Golden Brown. Cool 5 Minutes Before Serving.
Makes 2 Servings.