=&0=&=&1=& 4 cup(s)s sliced mangos1 1/2 cup(s)s sugar1/2 teaspoon cinnamon1/4 teaspoon allspice1 cup(s) cup(s) flour1 teaspoon baking soda2/4 cup(s) milk1/8 teaspoon salt1/2 cup(s) melted butter1 pt vanilla ice cream. Preheat oven to 350Fad magos with 1/2 of the sugarthe cinnamon and allspice in a glass baking dishstir remaining sugar with milkfloursodasalt and butter and pour over mangosbake for 35 min. serve with ice cream.
=&0=&=&1=& 1 package (4.55 ounces) Agar Dessert Mix Artificial Almond Flavor1 can (17 ounces) fruit cocktailrefrigerate before using1 can (10 ounces) lycheesrefrigerate before using Follow the instructions to make almond gelatinlet cool and refrigerate overnight. Cut the cold almond gelatin into square blocks in a big bowlpour the fruit cocktail with juice and lychees with the juice in and slightly mix together.
=&0=&=&1=& 1 1/2 cup(s)(s) Graham Cracker Crumbs 1/2 teaspoon(s) Cinnamon 1/2 cup(s)(s) Butter Melted1 1/4 cup(s)(s) Caramel Ice Cream Topping 1 1/4 cup(s)(s) Pecans Chopped8 ounces Cream Cheese 1 teaspoon(s) Vanilla 1 large Egg 1 tablespoon(s) Lemon Juice 3/4 cup(s)(s) Sugar 3/4 cup(s)(s) Heavy Cream Whipped Crust: Preheat oven to 375 degrees. In a medium size bowlcombine the crumbssugarcinnamon and melted butter. Mix well and press into a 10 inch pie plateand up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup(s) of chopped pecans. Refrigerate pie shell while making apple filling. Apple Pie Filling: In a large (12 inch) skillet over medium heatmelt butter and add brown sugarsalt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees. Cream Cheese Topping: In a medium bowlusing a hand held mixer on low speedcombine cream cheese and sugar for about 1 minute or until smooth. A dd egglemon juice and vanilla and beat for 1 more minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hour(s). Let stand outside the refrigerator for 30 minutes before serving. Topping: Top with whipped creamcaramel and pecans and swirl with a knife. Slice and serve.
=&0=&=&1=& 3 cup(s)(s) Huckleberries 1 cup(s)(s) Sugar 1/2 teaspoon(s) Almond Extract 2 pieces Fresh Pie Pastry 2 pieces1 for top and bottom1 cup(s)(s) Apple Grated2 tablespoon(s) Flour 1 pinch Salt Measure ingredients into a two-quart mixing bowl and mix well. Pour into unbaked pie shell. Cover with top crust and bake at 375 F for about one hour(s) or until nicely browned.
=&0=&=&1=& Brownie:1 package fudge brownie mix1/2 cup(s) oil1/3 cup(s) water2 tbsp Amaretto1 large egg3/4 cup(s) almondschoppedFilling:8 ounces cream cheesesoftened1/4 cup(s) powdered sugar6 ounces chocolate chipsmelted2 tbsp AmarettoTopping:1/2 cup(s) chocolate chips1/4 cup(s) whipping cream1/2 cup(s) sliced almondstoasted Heat oven to 350?.Combine brownie ingredient and beat 50 strokes by hand. Spread batter in greased a 13×9 inch pan. Bake for 26 to 33 minutes or until set. Do not overbake. Cool completely.Beat cream cheese and powdered sugar until smooth. Add melted chocolate chips and amarettobeat until well blended. Spread filling mixture over top of cooled brownies. Refrigerate at least one hour(s) or until firm.Melt 1/2 cup(s) chocolate chips with whipping cream over low heatstirring constantly until smooth. Carefully spread evenly over chilled fillingsprinkle with sliced almonds. Refrigerate at least 1 hour(s) or until set. Cut into bars. Store in refrigerator.
=&0=&=&1=& 1/4 cup(s) of sour cream1 teaspoon of baking soda1/4 cup(s) of buttersoftened1 1/2 cup(s)s of sugar2 eggs1 large bananamashed1 teaspoon of vanilla extract1 1/2 cup(s)s of flourFrosting:2 tbsp of buttersoftened1 cup(s) of confectioners” sugar1 tbsp of milk1 tbsp of lemon juice Preheat your oven to 350?. Grease a 9 inch loaf pan and dust the pan with flour. Combine the sour cream and baking soda in a large bowllet it stand for 5 minutes.Mix the buttersugarand eggs together in a separate bowlstir into the sour cream mixture. Add the mashed bananaand mix well. Gradually add vanilla and flourmix well after each addition. pour the batter into prepared loaf pan and bake for 1 hour(s). Cool in pan on wire rack for 10 minutesthen turn out onto rackcool completely before frosting.To make the frostingcream the butter and sugar together well in mixing bowl. Stir in the milk and lemon juicebeating well until frosting is of spreading consistency. Frost the sides and top of cooled cake.
=&0=&=&1=& 21 ounce cherry pie filling1/2 teaspoon pure almond extract3 tbsp butter or margarine3/4 cup(s) flour1 tbsp and 2 teaspoon sugar1 teaspoon baking powderDash of nutmeg1/8 teaspoon salt1 egg3 tbsp milk Mix cherry pie filling with extract. Pour into 1 1/2 quart casserole. Cut butter into next 5 ingredients. Add egg and milk all at once. Mix until just blended. Spoon over cherry pie filling.Bake in 375 F oven 30 minutes. Serve warm. Great with vanilla ice cream.
=&0=&=&1=& Bottom:7 oz flaked coconuttoasted1/4 cup(s) Pecanschopped3 tbsp margarinemeltedFilling:16 oz Cream cheese1/3 cup(s) sugar3 tbsp cocoa2 tbsp water1 teaspoon vanilla3 eggsseparatedTopping:7 oz Marshmallw cream1 pn salt1/2 cup(s) Pecanschopped Combine toasted coconutnuts and margarinepress onto bottom of a 9 inch springform pan.Combine softened cream cheesesugarcocoawater and vanillamixing on electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350F30 minutes. Loosen cake from rim of pan. Cool; remove rim.Beat remaining egg whites and salt until soft peaks form. Gradually add marshmallow creambeating until stiff peaks form. Sprinkle nuts on top of cheesecake to within 1/2 inch of edge. Carefully spread marshmallow cream mixture over the top of the cheesecake to seal. Bake at 350 F15 minutes. Cool.
=&0=&=&1=& 1/3 cup(s) crystallized gingerchopped2 cup(s)s heavy cream1 cup(s) milk1/2 cup(s) sugar2 egg yolks Place milk and sugar in a small pan and heat slowly letting the sugar dissolve. Slowly add egg yolks stirring constantly until mixture thickens. Allow this mixture to cool and add cream and ginger.Place in an ice cream freezer and freeze according to the manufactures instructions.