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Vanilla Pudding Mix
3 cups instant nonfat dry milk
4 cups sugar
1 teaspoon salt
3 cups cornstarch
1 vanilla bean
1. Mix the milk, sugar, salt and cornstarch until the ingredients are well blended. Cut the vanilla bean into several large
pieces and stir them into the mix, seeds and all. Store mix in an airtight container.
To Use: Stir the mix in the
container before measuring out 1/2 cup mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture
thickens and comes to a boil.
Continue stirring for 1 minute, remove from heat, and pour into individual serving
dishes. Pudding will thicken as it cools.
Chocolate Pudding Mix
2 1/2 cups instant nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweetened
cocoa
1. Mix all the ingredients until they are well blended. Store in an airtight container
To Use: Stir
the mix in the container before measuring out 2/3 cup of the mix into a saucepan. Add 2 cups milk and cook over how heat,
stirring, until mixture is thickened and comes to a boil.
Continue stirring for 1 minute, remove from heat and pour
into individual serving dishes. Pudding will thicken as it cools.
Butterscotch Pudding Mix
2 cups instant nonfat dry milk
5 cups brown sugar, firmly packed
5 cups cornstarch
1 teaspoon salt
1. Mix all ingredients until they are well blended. Store in an airtight container.
To Use:
Stir
the mix in the container before measuring out 1/2 cup mix into saucepan. Add cups milk and 4 tablespoons butter
and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from
heat and pour into individual serving dishes. Pudding will thicken as it cools.
These recipes will make approximately 20 batches.
AllHomemadeCookies
Chunk Chocolate Peanut Butter Cookies
1 8oz container (cup) margarine
1/2 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2
teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 8oz milk chocolate candy bar, chopped
Beat margarine, peanut butter, and sugars until light and fluggy. Blend in eggs and vanilla. Combine dry ingredients and mix
into the butter mixture; mix well. Stir in chocolate peices. Drop rounded tablespoonfuls of dough onto ungreased cookie sheet.
Bake at 350F 10 to 12 minutes or until lightly browned. Let stand 2 minutes before removing from cookie sheet. About 4 dozen
cookies
No-Bake Cookies
1/2 cup margarine
2 cups sugar
1/2 cup milk
4 Tablespoons
cocoa
3 cups uncooked oats
1/2 cup peanut butter
1 teaspoon vanilla
Mix butter, sugar, milk, and cocoa in
saucepan. Bring to a hard boil. Boil 2 minutes. Remove from heat and add oats, peanut butter, and vanilla. Mix well and drop
or spread on cookie sheet.
Caramel Apple Bread Pudding (from my inbox)
Ingredients:
Streusel Topping:
3/4 cup all-purpose flour
1/2 cup packed brown
sugar
1/3 cup butter or margarine softened
1/2 cup chopped toasted pecans
Bread Pudding:
1 3/4 cups milk
1
cup caramel ice cream topping
1/4 cup butter or margarine
4 cups cubed white sandwich bread or rolls
2 cups peeled,
thinly sliced apples
2 eggs, beaten
Additional ice cream topping, apple slices and mint sprigs for garnish
Directions:
Preheat
oven to 350 degrees. Lightly grease a 1 1/2 quart baking dish. Stir together the flour, brown sugar and butter until crumbly;
add pecans and stir. Set aside. In a large saucepan, combine milk, ice cream topping and butter. Cook over medium heat until
blended and the butter is melted; remove from heat. Stir in the bread and apples. Let stand 10 minutes. Stir in the
eggs. Pour into a greased baking dish and bake for 20 minutes. Remove from oven and sprinkle topping over partially baked
pudding. Bake for 20 to 25 minutes or until apples are tender and a knife inserted into the center comes out clean.
Serve warm with additional slightly heated caramel topping, sliced apples and mint sprigs if desired.
Peanut Butter Chocolate Cups
1 milk chocolate candy bar (7oz)
1/4 cup butter (no substitutes)
1 Tablespoon shortening
1/4 cup creamy peanut butter
In a microwave or heavy saucepan, melt chocolate, butter
and shortening; stir until smooth. Place foil or paper miniature baking cups in a miniature muffin tin. Place 1 tablespoon
of chocolate mixture in each cup. In a microwave or saucepan, heat peanut butter until melted. Spoon into cups. Top with remaining
chocolate mixture. Refrigerate for 30 minutes or until firm. 1 dozen.
No Fuss Fudge
3 (6oz) pkg milk chocolate chips
1 (14oz) can sweetened condensed milk
dash salt
1/2 to 1 cup chopped walnuts
1 1/2 teaspoon vanilla extract'
In heavy saucepan, over low heat, or in a double broiler, melt
chocolate with condensed milk. Remove from heat. Stir in remaining ingredients. Spread evenly into a waxed paper lined 9-inch
square pan. Chill at least 2 hours. Turn fudge onto cutting board; peel off paper and cut into squares.
Soft Lemonade Cookies
1 cup butter, softened
2 cup sugar
2 eggs
3 cups all-purpose
flour
1 teaspoon baking soda
1 can (6oz) frozen lemonade concentrate, thawed, divided
Additional sugar
In a mixing bowl, cream butter and sugar; add eggs. Combine flour and baking soda; add to the creamed mixture alternately
with 1/3 cup of lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400F for
8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with sugar. Cool. Makes 6 dozen.
Peanut Butter Chocolate Chip Cookies
1 cup peanut butter
1 cup sugar
2 large eggs
2 cup chocolate
chips
Mix all ingredients. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350F for about 12 minutes
or until bottoms are light brown. Cool on cookie sheet for 2 minutes before removing to wire rack to cool completely.
Cheerio Treats
3 tablespoons margarine
1 pkg (10 1/2 oz ) miniture marshmallows
(6 cups)
1/2 cup peanut butter
5 cups Cheerios
1 cup candy coated milk chocolate cookies (optional)
1. Grease 13x9 inch pan
2. Microwave butter in large bowl on high until melted. Stir in marshmallows. Microwave
1 to 2 minutes or until smooth, stirring halfway through. Stir in peanut butter.
3. Stir in cereal and candy
immediately; mix lightly until well coated. Press mixture into prepared pan. Cool; cut and serve.
TOP OF STOVE:
Melt butter in 3 qt sauce pan on low heat. Add marshmallows and peanut butter; stir until marshmallows are melted and mixture
is smooth. Remove from heat. Continue as directed.
Readers Contribution. Thanks MR!!
Apple Dumplings
1 can of Crescent Rolls
1 Apple any kind
3/4cup of sugar
1quarter stick of margarine or butter
1 cup of Mountain
Dew
1. Peel and cut
apple into 8 pieces
2.
Wrap a Crescent Roll around a slice of the apple
3. Spray baking pan with pan coating lay crescent wrapped apples
in pan sides can touch
4.
Melt margarine or butter and stir in sugar add Mountain Dew and mix well
5. Pour the above mixture over the dumplings and let stand 5 minutes
6. Place in a 350 preheated
oven and bake for 30 minutes or until golden brown
May be topped with Cool Whip or Vanilla Ice Cream when serving
Funnel Cake
Fill a clean squirt bottle with pancake
batter and squirt squiggles into deep-frying oil. Drain and dust with powdered sugar.
Frozen Treats
Freeze liquids such as lemonade, Kool-Aid,
fruit juices and chocolate milk in an ice cube tray or ice pop molds. Make gelatin and freeze it to add to a punch. Mix a
cup of fruit juice and a cup of fruit in a blender. Freeze in paper cups or ice pop molds. Popsicle sticks or plastic spoons
can be added to the paper cups when the mixture starts to feel firm or about half frozen. Continue to freeze. Another treat
is frozen yogurt. Blend a sliced banana. one teaspoon of vanilla extract, fruit chunks and one cup of plain yogurt in the
blender. Pour in small paper cups and freeze. Make watermelon treats by blending seedless watermelon chunks with unsweetened
orane juice and water (use equal portions of all three ingredients). Freeze in small paper cups. Better than candy are frozen
green grapes. Flash freeze them on a cookie sheet and put them in plastic container once frozen.
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