Fiesta Fruit Wiggle Recipe

=&0=&=&1=& 1 piece gulaman bar (white or colored)shredded 1/3 cup(s) evaporated milk 1/4 cup(s) sugar 1 can (439g) DEL MONTE Fiesta Fruit Cocktaildrained 1 pack (125 ml) DEL MONTE Fruit Salad Creamchilled 1/4 cup(s) sweetened condensed milk 1/4 cup(s) grated cheese 1 BOIL 1-2/3 cup(s)s water. Add shredded gulaman and cook for 3 minutes. Strain into pan (square or round). Stir in evaporated milk and sugar. Cool and chill until set. Cut into cubes or desired shapes. 2 COMBINE with DEL MONTE Fiesta Fruit CocktailDEL MONTE Fruit Salad Cream and condensed milk. Toss lightly. Top with grated cheese.

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BORDEN CRACKER JACK Recipe

=&0=&=&1=& 4 quarts popped popcorn (or 2 bags microwave popcorn) 1 cup(s) Spanish peanuts 4 tablespoons butter 1 cup(s) brown sugar ? cup(s) light corn syrup 2 tablespoons molasses ? teaspoon salt 1. Preheat the oven to 250 degrees. Combine the popcorn and peanuts in a metal bowland place in the preheated oven. Mix all the remaining ingredients in a saucepan stirring over medium heat. Bring the mixture to a boil and cook for 20 to 25 minutes or until you notice the mixture turning a slightly darker brown. 2. Remove the popcorn and peanuts form the ovenand working quickly pour the caramel mixture in a fine stream over them. then place back in the oven for 15 minutes. Mix well every 5 minutesso that all of the popcorn is coated. Cool and store in a covered container to preserve freshness. Makes 4 quarts.

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Fudge Pie Recipe

=&0=&=&1=& 2 cup(s)(s) Sugar 1/2 cup(s)(s) Cocoa 1/2 cup(s)(s) Flour 1 cup(s)(s) Butter Melted4 large Eggs Beaten2 teaspoon(s) Vanilla 1 whole Premade Pie Shell Combine all ingredients in mixer bowl. Beat until well mixed and pour into prepared pie shell. Bake at 375?F. for 25 minutes or until set.

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Barley Pudding Recipe

=&0=&=&1=& 2 cup(s)s barleywashed5 cup(s)s waterboiling1 cup(s) milkscalded4 eggs1 cup(s) sugar1 teaspoon lemon extractsalt To prepare this Barley Pudding Recipefirst boil the barley in the water with salt for about 40 minutes. Mix eggssugar and lemon extract together. Add gradually the milk and mix well. Mix milk and egg mixture with the barley. Pour into baking dish. Set baking dish in a pan of water. Bake in moderate oven for about 30 to 35 minutes.

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Apricot
Nuts-Orange Balls Recipe

=&0=&=&1=& 10 oz dried apricots; or peaches,7 oz/cup(s)2/3 cup(s) hazelnutsor walnutsalmondsor pecans2/3 cup(s) sugarpowdered2 teaspoon grated orange zest2 tbsp orange juiceor rum3 oz bittersweet chocolate Toast nuts: Preheat oven to 350 F. Spread nuts in shallow pan and bake 5-10 minutes. Pulse apricots and nuts in food processor just until finely chopped.Place mixture in bowlstir in sugarorange zestand orange juice. Roll mixture into 1″ balls and arrange close together in shallow pan.Melt chocolate in glass measuring cup(s) in microwave on High for about 1 minute. Drizzle chocolate over tops of candiesor spoon chocolate in plastic sandwich bagcut tiny hole in one cornerand pipe chocolate over candies.

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Bourbon Chocolate Cake Recipe

=&0=&=&1=& 2 cup(s)s all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 tbsp unsweetened cocoa3 ounces unsweetened chocolate squares2 ounces sweet chocolate squares1/4 cup(s) instant coffee2 tbsp boiling water1/2 cup(s) plus 2 tbsp bourbondivided1 cup(s) unsalted buttersoftened2 cup(s)s granulated sugar3 large eggs1 1/2 teaspoon vanilla extract1 tbsp confectioner”s sugarFresh figs and sweetened whipped cream for garnish Heat oven to 325?. combine flourbaking soda and salt in medium bowl. Butter a 12-cup(s) bundt pan. Sift cocoa along bottom and sides of pan to coat.Combine chocolates in medium microwaveproof bowl. Microwave on high 1-1/2 minutes until almost melted; stir until smooth. Cool slightly2 to 3 minutes.Dissolve coffee in boiling water in 2-cup(s) glass measure; add enough cold water to equal 1-1/2 cup(s)s. Stir in 1/2 cup(s) bourbon.Beat butter and granulated sugar in large mixer bowl at medium-high speed until creamy. Beat in eggs1 at a timebeating well after each addition. Beat in melted chocolate and vanilla. With mixer at low speedadd dry ingredients alternately with bourbon mixturebeginning and ending with dry ingredients just until blended.Pour batter into prepared pan. Bake 70 to 75 minutesuntil toothpick inserted in center comes out clean. Cool cake in pan on wire rack 15 minutes. Invert onto rackunmold and cool completely. Brush top and sides with remaining 2 tablespoons bourbon. (Can be made ahead. Tightly wrap and store at room temperature up to 2 days.)Sift confectioners” sugar on top of cake. Serve with fresh figs and whipped creamif desired.

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Chocolate Torte with Mint Recipe

=&0=&=&1=& Crust:1 cup(s) chocolate cookie crumbs2 tbsp melted unsalted butterFilling:1/2 cup(s) softened unsalted butter3/4 cup(s) sugar3 ounces unsweetened chocolate1 teaspoon vanilla1 teaspoon peppermint extract3 eggs1/2 cup(s) whipping creamChocolate sprinkles Preheat oven to 350.Mix chocolate cookie crumbs and melted butter. Press firmly into the bottom of an 8-inch springform pan and bake for 7-8 minutes. Cool.Cream butter and gradually add the sugar. Melt chocolate over double boiler. Add vanilla and peppermint extracts to butter. Slowly mix in melted chocolate. Add eggsone at a timeand beat 3 minutes after adding each egg. Beat cream until it holds a firm peak. Fold whipped cream into chocolate mixture. Gently spread over crust and top with sprinkles. Chill for at least 3 hour(s).

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Mango Cheesecake Recipe

=&0=&=&1=& 2 pounds Cream cheese1/2 cup(s) sugar1/4 pound unsalted buttersoftened4 eggs1 teaspoon vanillaJuice from half a lime3 tbsp flour3 tbsp cornstarch1 pound sour cream8 tbsp mango puree Preheat oven to 325 degrees with rack in the middle position. Grease a 9-inch springform pan with cooking spray or 1 tbsp butter.Using metal knife in a food-processorprocess cream cheese 30 seconds. Scrape container. With machine runningadd sugar and butter; process 10 seconds. Scrape again. With machine runningadd eggsvanillalime juiceflour and cornstarch. Process 15 secondsscrapethen process 5 seconds longer. Add sour cream and puree; pulse until incorporated.Pour mixture into prepared pan and bake 1 hour(s). Do not open oven door.Remove and cool completely in pan. Refrigerate 12 hour(s) or up to 2 days. Remove from pan to serve and decorate with mango slices.For mango pureescoop the flesh out of a mango and puree in a blender or food processor fitted with metal blade.

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