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Page
1 - Quick Cheesecake
- Ginnilee's Fudge
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Page
2 - Buttermilk Pound Cake
- Pineapple Pie
- Candy Cane Cookies
- Sugar Cookies |
Page 3
- Freda's Sweet Potato Pie
- Banana Cream Cheese Bread
- Pumpkin Bread
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Page 4 -
Applesauce Cake
- Georgian Trifle
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Page
5 - Spiced Peach Tart
- Hawaiian Marshmallow Dessert
- Raisin, Pecan, Oatmeal Cookies |
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6 - Highly Delightful Fruitcake
- Hello Dollies
- Cracker Jack Popcorn |
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7 - Gingerbread
- Carrot Cake (Sugar Free)
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Quick Cheesecake
1 8oz package cream cheese
1/3 cup white sugar
1 8oz sour cream
1 oz cool whip
2 tsp vanilla
Favorite Pie Filling
Whip cream cheese and sugar until
smooth. Add sour cream and vanilla and beat until smooth. Fold in
Cool Whip. Pour into prepared graham cracker shell. (I use the
ones you buy at the grocery store...much quicker)
Top with your favorite canned pie filling. Chill for 2-3 hours and
serve.
Submitted by Val |
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Ginnilee's Fudge
3 c. (18 oz) chocolate chips (1 1/2 bags) chocolate, your choice;
I use a
combo of semi-sweet and double chocolate
1 (14 oz) can condensed milk (NOT evaporated- velly, velly
important!)
dash of salt
1 1/2 cup chopped nuts (being allergic, I don't bother, unless I
want
some peanuts)
1 1/2 teaspoons vanilla
1/8 cup liqueur (you might want to cook the liqueur first if you
want to
remove the alcohol)
½ cup marshmallow creme
1. in heavy saucepan, over low heat, melt chips w/ condensed milk
& salt,
then stir in marshmallow creme. Remove from heat; stir in nuts (if
you're
not allergic ;-)) & vanilla and alcohol. Spread evenly into
wax paper
lined 8 or 9" square pan
2. chill 2 hours or until firm. Turn fudge onto cutting board,
peel off
paper and cut into squares. Store covered in refrigerator (unless
attacked by the ravening chocolate hordes, like the ones I work
with)
This recipe doubles and trebles well
I also use Betty Crocker brownie mix and substitute liqueur for
the
water. Just don't use rum- I seared my sinuses when I opened the
oven,
and didn't need any kleenax for 3 days! Bailey's, Kahlua, Creme
Caramel,
Creme de Cacao, Creme de Menthe, Raspberry Kiajfa, Cherry Kiajfa,
Cointreau, your choice. My favorites are the Kahlua and Creme
Caramel.
When I do make brownies, I make them in muffin tins in cupcake
wrappers
so I have individual servings (perfect for brownie hot fudge
sundaes) and
I don't have to wash the tins. You'll notice I cook with liquor
quite a
bit as none of us dare mix our meds with alcohol, and the alcohol
cooks
off while they're baking. |
I also just developed a good recipe for Creme
Caramel Chocolate Chip Shortbread. I had 2 co-workers who couldn't
keep
their hands out of the container I'd brought them in, and one of
them
cursed me rather soundly considering she's Wiccan.
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