Ribbon Fudge
2 tablespoons butter
3 tablespoons water
1 package of chocolate fudge frosting mix
2 tablespoons butter
2 tablespoons plus 1 teaspoons water
1 package of golden caramel frosting mix
1/2 cup chopped pecans
Butter foil pan, 8x8x2 inches. In top of double boiler, melt 2 tablespoons butter in 3 tablespoons water. Stir in chocolate frosting mix (dry) until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally. Spread in pan.
Repeat with remaining butter, water and frosting mix; stir in nuts. Spread caramel mixture over chocolate mixture. Cool until firm. Wrap pan in foil, ready to be cut on arrival. About 8 dozen candies (1x 1/2 inch).
Citrus Ribbon Fudge; Omit pecans. Substitute orange frosting mix for the chocolate fudge frosting mix and lemon frosting mix for the golden caramel frosting mix. Increase the 2 tablespoons plus 1 teaspoon water to 3 tablespoons water.
Creamy Caramels
Butter baking pan, 8x8x2 inches. Mix 1 package of butter pecan frosting mix (dry), 1/2 cup butter, 1 cup light cream and 1/2 cup light corn syrup. Cook over medium heat, stirring occasionally, to 250 degrees on candy thermometer. Pour into pan. Cool. Invert pan on board; cut candy into 1-inch squares. About 5 dozen candies.
Individual Meringues
Heat oven to 275 degrees. Cover baking sheet with heavy brown paper. In small mixer bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat.
Drop meringue by 1/3 cupfuls onto brown paper. Shape mounds into circles with back of spoon, building up sides. Bake 1 hour. Turn off oven; finish cooling away from draft. To serve, fill with ice cream and top with Chocolate Rum Sauce (below) or your favorite ice-cream topping. 8 to 10 meringues.
Chocolate Rum Sauce
In top of double boiler, combine 1 package of dark chocolate fudge frosting mix (dry), 3 tablespoons butter or margarine and 2 tablespoons light corn syrup. Gradually stir in 1/2 cup milk.
Heat over rapidly boiling water 5 minutes, stirring occasionally. Remove from heat; stir in 2 tablespoons dark rum. Cool to room temperature. Refrigerate leftover sauce covered. 2 cups sauce.
Cereal Christmas Trees
3 tablespoons butter or margarine
32 large or 3 cups miniature marshmallows
1/2 teaspoon vanilla
1/2 teaspoon green food color
4 cups Cheerios cereal
Small gumdrops
In large saucepan, heat butter and marshmallows over low heat, stirring constantly, until marshmallows are melted. Remove from heat; stir in vanilla and food color. Fold in cereal until evenly coated.
On waxed paper, quickly shape warm with buttered hands into Christmas tree shapes, using about 2/3 cup mixture for each place card-size tree or 1/4 cup mixture for each cookie-size tree. For ornaments, cut gumdrops into slices and press onto trees. 6 to 8 place card-size trees or 16 to 20 cookie-size trees.
Cereal Christmas Balls: Shape mixture into balls, using about 1/2 cup mixture for each. Cut gumdrops into fourths and press onto balls. 8 balls.
Carameled Cereal:
In top of double boiler over hot water, heat 28 vanilla caramels in 2 tablespoons water, stirring frequently, until caramels are melted and mixture is smooth. Pour caramel mixture over 5 cups Kix cereal; mix gently. Drop mixture by spoonfuls onto waxed paper. Let stand until firm. About 3 dozen candies.
Fruity Cereal Squares:
1 package (3 ounces) fruit-flavored gelatin
1/3 cup light corn syrup
2 tablespoons butter or margarine
4 cups Trix cereal
Butter baking pan or dish, 9x9x2 inches. In large saucepan, heat gelatin (dry), corn syrup and butter to boiling over medium heat, stirring constantly. Remove from heat; stir in cereal until evenly coated.
Pat mixture evenly in pan with buttered back of spoon. Cover; chill until set, about 30 minutes. Cut into 1 1/2-inch squares. Store at room temperature. 3 dozen squares.
Pudding Squares
1 package (about 4 ounces) chocolate, butterscotch or vanilla pudding and pie filling
1/2 cup light corn syrup
1/3 cup peanut butter
4 cups Cheerios cereal or Kix cereal
Butter baking pan, 9x9x1 inches. In large saucepan, heat pudding mix (dry)and corn syrup to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; blend in peanut butter. Stir in cereal until evenly coated.
Spread mixture evenly in pan with buttered back of spoon. Cool until firm, about 30 minutes. Cut into 1 1/2-inch squares. 3 dozen squares.
Old-Fashioned Fudge
2 cups sugar
2/3 cup milk
2 ounces unsweetened chocolate or 1/3 cup cocoa
2 tablespoons corn syrup
1/4 teaspoon salt
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup coarsely chopped nuts
Butter loaf pan, 9x5x3 inches. In 2-quart saucepan, mix sugar, milk, chocolate, corn syrup and salt. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
Cook, stirring occasionally, to 234 degrees. on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water.)
Remove from heat; add butter. Cool mixture to 120 degrees without stirring. (Bottom of pan will be lukewarm.) Add vanilla; beat vigorously 5 to 10 minutes with wooden spoon, until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from spoon.)
Quickly stir in nuts. Spread mixture evenly in pan. Cool until firm. Cut into 1-inch squares. 32 squares.
Pecan Roll: Do not butter pan; substitute 1 cup brown sugar (packed) for 1 cup of the granulated sugar and omit chocolate. Shape candy into 12-inch roll; roll in 1/2 cup finely chopped pecans. Wrap; chill until firm. Cut into 1/4-inch slices. 48 slices.
Pink Popcorn Surprises
7 cups popped corn
3 cups miniature marshmallows
2 tablespoons butter or margarine
1/4 teaspoon salt
Few drops red food color
8 to 10 lollipops
Measure popped corn into large buttered bowl. In top of double boiler over hot water, heat marshmallows, butter and salt, stirring frequently, until marshmallows melt and mixture is smooth. Stir in food color.
Pour mixture over corn in bowl; toss gently to coat. With buttered hands, quickly shape mixture around lollipops into 3-inch balls. 8 to 10 balls.
Homemade Ice Cream
1/2 cup sugar
1/4 teaspoon salt
1 cup milk
3 egg yolks, beaten
1 tablespoon vanilla
2 cups chilled whipping cream
For Crank-Type Freezer: Mix sugar, milk and egg yolks. Cook over medium heat, stirring constantly, just until bubbles appear over medium heat, stirring constantly, just until bubbles appear around edge of mixture. Cool. Stir in vanilla and cream.
Pour into freezer can; put dasher in place. Cover can and adjust crank. Place can in freezer tub. Fill freezer 1/3 full of ice; add remaining ice alternately with layers of rock salt( 6 parts ice to 1 part rock salt). Turn crank until it turns with difficulty. Draw off water. Remove lid; take out dasher. Pack mixture down. Replace lid; repack ice and rock salt. Let ripen several hours.
For Refrigerator: Mix sugar, salt, milk and egg yolks. Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture. Cool. Stir in vanilla.
Pour into refrigerator tray. Freeze until mushy, 1/2 to 1 hour. In chilled bowl, beat cream until soft peaks form. Spoon partially frozen mixture into another chilled bowl; beat until smooth. Fold in whipped cream.
Pour into 2 refrigerator trays; freeze 3 hours or until firm, stirring often during first hour. Cover with waxed paper to prevent crystals from forming. 1 quart.
Strawberry-Rhubarb Puff
1 package (16 ounces) frozen rhubarb, thawed
1 package (10 ounces) frozen strawberries, thawed
1/2 cup sugar
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup salad oil
2/3 cup milk
Butter
2 tablespoons sugar
1 teaspoon cinnamon
Heat oven to 450 degrees. In ungreased baking pan, 9x9x2 inches, mix rhubarb, strawberries and 1/2 cup sugar; place in oven.
Measure flour, 2 tablespoons sugar, the baking powder and salt into bowl. Pour oil and milk into measuring cup (do not stir together); pour all at once into flour mixture. Stir until mixture cleans side of bowl and forms a ball.
Drop dough by 9 spoonfuls onto hot fruit. Make an indentation in each biscuit; dot with butter. Mix 2 tablespoons sugar and the cinnamon; sprinkle on biscuits. Bake 20 to 25 minutes. Serve warm. 9 servings.
Fresh Strawberry-Rhubarb Puff: Substitute 3 cups cut-up fresh rhubarb and 1 pint fresh strawberries, cut up, for the frozen rhubarb and strawberries. Increase the 1/2 cup sugar to 1 1/2 to 2 cups; add 1/2 cup water to fruit-sugar mixture.
Pots De Creme
1 bar (4 ounces) sweet cooking chocolate
2 tablespoons sugar
3/4 cup light cream
2 egg yolks, slightly beaten
1/2 teaspoon vanilla
In medium saucepan, heat chocolate, sugar and cream over medium heat, stirring constantly, until chocolate melts and mixture is smooth. Remove from heat; gradually beat into egg yolks. Blend in vanilla. Pour into demitasse cups. Chill. 4 to 6 servings.
Fluffy Pots de Creme: Reduce sugar to 1 tablespoon and cream to 1/2 cup. Beat 2 egg whites until foamy. Gradually beat in 1/4 cup sugar just until stiff peaks form. Fold in chocolate mixture. Pour into souffle cups or other small serving dishes. Chill. 6 to 8 servings.
Chocolate Creme:
1/2 cup milk
3 tablespoons brandy
1 envelope (about 2 ounces) dessert topping mix
1 1/2 tablespoons powdered instant coffee
1 can chocolate ready-to-spread frosting
In small mixer bowl, blend milk, brandy, dessert topping mix and coffee. Beat in frosting on low speed. Beat on high speed until soft peaks form. Pour into demitasse cups. Chill. 12 servings.
English Trifle
1 package of yellow cake mix
1 package (16 ounces) frozen strawberry halves, thawed
1 can vanilla ready-to-serve pudding (2 cups)
1 cup chilled whipping cream
1/4 cup sugar
1/4 cup toasted slivered almonds
7 whole strawberries
Bake cake mix in oblong pan. 13x9x2 inches, as directed on package. Cut cake crosswise in half. (Freeze one half for future use.) Cut other half into 8 pieces; split each piece horizontally. Arrange half the pieces in 2-quart glass serving bowl, cutting pieces to fit.
Pour half the thawed strawberries over cake; spread with half the pudding. Repeat. Cover; chill at least 8 hours.
In chilled bowl, beat cream and sugar until stiff; spread over trifle. Sprinkle with almonds; garnish with whole strawberries. To serve, spoon trifle into dessert dishes. 6 to 8 servings.
Traditional Trifle: Omit strawberries. Cut cake half into 4 pieces; split each piece and fill with 2 tablespoons raspberry jam. Arrange pieces in bowl; pour 1/2 cup sherry or 1/3 cup orange juice. plus 2 tablespoons sherry flavoring over cake. Allow to soak a few minutes, then spread with all the pudding.
Goddess Dessert
1 package sour cream white frosting mix
1 1/2 cups whipping cream
1 package sour cream white cake mix
1 can (13 1/2 ounces) pine apple tidbits, drained
1 cup seedless green grapes, halved
1/2 cup chopped pecans
In small mixer bowl, combine frosting mix (dry) and whipping cream. Cover; chill 1 hour. Bake cake mix in oblong pan, 13x9x2 inches, as directed on package.
Blend frosting mixture, beat until stiff. Fold in remaining ingredients. Cut cake into squares; top with frosting mixture. If you wish, garnish with additional grapes. Cover and refrigerate leftover sauce.
Fancy Fruits:
2 medium peanches
1 cup sliced strawberries
Sugar
2 tablespoons orange-flavored liqueur, if desired
2 medium bananas
1/2 can vanilla ready-to-serve pudding (1 cup)
1/4 cup milk or water
Peel peaches and slice into bowl. Add strawberries and blueberries; sprinkle with sugar as desired. Sprinkle with liqueur. Let stand 1 hour. Just before serving, slice bananas into fruit mixture; spoon into dessert dishes. Blend pudding and milk; pour over fruit. 6 servings.
Cranberry Puffs
1 cup cranberry-orange relish
1 cup Bisquick baking mix
1/4 cup sugar
1 egg
1/3 cup milk
Butter Sauce (below)
Heat oven to 400 degrees. Grease 8 large muffin cups. Spoon about 2 tablespoons cranberry-orange relish into each cup. Mix remaining ingredients except Butter Sauce with spoon; beat vigorously 1/2 minute. Fill muffin cups 2/3 full with batter.
Bake about 15 minutes or until tops are golden. Invert puffs onto wire rack. Serve warm with Butter Sauce. 8 servings.
Butter Sauce
Heat 1/2 cup sugar and 1/4 cup light cream to boiling, stirring constantly. Remove from heat. With rotary beater, beat in 1/4 cup butter or margarine and 1/2 teaspoon vanilla
Pink Bavarian Cream
1 package (10 ounces) frozen sliced strawberries, thawed
1 cup boiling water
1 package (3 ounces) strawberry-flavored gelatin
1 cup chilled whipping cream
Drain strawberries, reserving syrup. Pour boiling water over gelatin, stirring until gelatin is dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
In chilled bowl, beat cream until stiff. Beat gelatin until foamy. Fold gelatin and strawberries into whipped cream. Pour into 1-quart mold. Chill until firm. If you wish, garnish with additional whipped cream and strawberries. 6 servings.
Easy Baked Alaska
1 package dark chocolate fudge cake mix
1 quart Neapolitan ice cream
1 package fluffy white frosting mix
Bake cake mix in 2 layer pans, 8x1 1/2 inches, as directed on package. (Freeze one layer for future use.)
Line 1 1/2-quart bowl with aluminum foil. Pack ice cream into bowl; freeze until firm. Cover baking sheet with aluminum foil. Place cake layer on baking sheet. Invert bowl with ice cream onto cake; remove bowl and foil. Freeze cake and ice cream until firm.
Just before serving, heat oven to 500 degrees. Prepare frosting mix as directed on package. Working quickly, completely cover cake and ice cream with frosting, carefully sealing it to foil on sheet.
Bake 3 to 5 minutes or until light brown. Trim foil to edge of frosting; transfer cake to serving plate. Serve immediately. 12 servings.
Cherry Crepes
1 cup dairy sour cream
1/3 cup brown sugar (packed)
1 cup Bisquick baking mix
1 egg
1 cup milk
1 can (21 ounces) cherry pie filling
1/4 cup orange-flavored liqueur
Heat oven to 350 degrees. Blend sour cream and brown sugar; set aside. Beat baking mix, egg and milk with rotary beater until smooth.
Spoon 2 tablespoons batter into hot lightly greased 6- or 7-inch skillet. Rotate pan until batter covers bottom. Bake until bubbles appear. Gently loosen edge; turn and bake other side.
Spoon 1 tablespoon sour cream mixture onto one half of each crepe; roll up. Place crepes seam side down on ovenproof platter. Bake about 5 minutes.
In chafing dish or saucepan, heat pie filling until warm. Heat liqueur until warm; pour slowly over pie filling and ignite immediately. Do not stir. Spoon sauce and cherries over crepes. 12 to 15 crepes.
Strawberry Crepes: Substitute 2 cups fresh strawberries, sliced, and 1/2 cup granulated sugar for the cherry pie filing; decrease liqueur to 2 tablespoons.
Sundae Bubble Crown
1 cup water
1/2 cup butter
1 cup flour
4 eggs
1 package chocolate fudge frosting mix
2 tablespoons light corn syrup
3 tablespoons butter or margarine
2/3 cup milk
2 quarts any flavor ice cream
Heat oven to 400 degrees. Heat water and 1/2 cup butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time continue beating until smooth. Drop dough by rounded teaspoonfuls onto ungreased baking sheet. Bake 25 to 30 minutes.
In top of double boiler, combine frosting mix (dry), corn syrup and 3 tablespoons butter. Slowly stir in milk. Heat over boiling water 5 minutes, stirring occasionally. Cool to room temperature.
To assemble corn, soften ice cream. IN 10-inch tube pan with removable bottom, place a layer of cream puffs. Spread with 1 quart of the ice cream. Repeat layers of puffs, ice cream and puffs. Drizzle 1/2 cup sauce over top. Freeze 8 hours or until firm.
Remove from freezer 15 minutes before serving. Loosen around edge with spatula and push bottom up and out of pan. With 2 broad spatulas, lift crown from bottom of pan to serving plate. Serve with remaining sauce. 16 servings.