Banana Pudding Supreme

8 oz cream cheese
1 can condensed milk
1 pkg (6 oz) vanilla pudding mix
1 (8 oz) carton Cool Whip (reg. only)
3 cups milk
5 bananas, sliced
1 box (12 oz) vanilla wafers
Cream the cheese until smooth. Stir in condensed milk and pudding mix. Stir until thick and smooth. Fold in Cool Whip. In large bowl, layer vanilla wafers, 2 bananas and half of pudding mixture. Layer again with wafers, 2 bananas and remaining pudding. Decorate with remaining banana slices and wafers. CHILL.

Fresh Apple Cake

3 Tbs + 2 cups sugar
3 tsp ground cinnamon
3 cups self-rising flour
1 1/2 cups canola oil
3 eggs
3 chopped apples
2 tsp vanilla
pecans & raisins optional
Melted canned frosting

Preheat oven to 325 deg. Spray 10" tube pan. Combine 3 Tbl sugar and 1 tsp cinnamon and coat inside of pan w/mixture.

Mix flour and remaining cinnamon. At med. speed, beat oil and remaining sugar until blended. Beat in eggs one at a time. Stir imn apples and vanilla and add to flour mixture until blended. Lift pan about 2" from counter; drop to release bubbles.

Bake tube pan 1 1/2-1 3/4 hrs until toothpick inserted comes out clean. Cool on rack 15 min. Remove from pan. Cool completely and pour melted canned vanilla frosting as glaze.

The longer it sets, the better it gets.

Gingerbread Houses

GINGERBREAD:

1/2 c. Butter, softened
1/2 c brown sugar
1/2 c. Molasses
3 1/4 c all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. cloves
1/3 cup water

Cream butter and sugar thoroughly. Beat in molasses. Blend all dry ingredients. Alternately add dry ingredients and water to the butter-sugar mixture. Dough will become stiff. You may have to blend the last dry ingredients by hand. Work dough until it is smooth. If it sticks to your hands, dust them with flour. When the dough is easy to work, cut out house patterns.

Bake at 350.


ICING:

3 egg whites (room temp)
4 c. Confectioners sugar
1/2 tsp. cream of tartar

Beat all ingredients at high speed for 7 to 10 minutes. Use immediately.

Make sure all utensils are grease free or the icing will "break-down".

Snow Creme

Snow
2 c. sugar
4 eggs
1 c. milk
Vanilla flavoring

Combine sugar, eggs, milk and vanilla. Add snow till thick enough.

NOTE: Don't eat yellow snow.

Easy Homemade Ice Cream

1 can Eagle Brand milk
1 12 oz. Tub Cool Whip
Mix together with enough milk to fill ice cream freezer container.

(Really easy and extra good!)

Homemade Ice Cream

1 can pet milk, whipped until stiff
Add: 3 eggs
2 c. sugar (more if desired)
vanilla flavoring
Enough milk to mix well

Pour into ice cream freezer and finish filling with milk.

Add 1 small can Hershey's syrup to make chocolate or any fruit to make your favorite ice cream flavor.

Lite Freezer Jam

1 package Kerr lite pectin
3/4 cup cold water
2 1/2 or 3 cups prepared fruit*
20 packets artificial sweetener

In small saucepan, combine pectin and water. Over medium heat, bring to a boil and boil 1 minute, stirring constantly. Add to prepared fruit and stir for 1 minute. Add artificial sweetener and stir for 2 minutes. Pour into jars, 1/2" headspace. Wipe tops, put on lids and bands. Let sit at room temp for 24 hours. Put in freezer.



*PREPARED FRUIT YIELD (1/2 PINTS)
3 c. Pears 4 jars
2 1/2 c peaches 4 jars
2 1/2 c plums 4 1/2 jars
2 1/2 c nectarines 4 jars
3 c. Blueberries 5 1/2 jars
2 1/2 c strawberries 4 jars
2 1/2 c raspberries 4 jars
2 1/2 c apricots 4 jars
3 c cherries 4 1/2 jars


(This came straight from the Kerr test kitchen.)

Philly Cheesecake

1 c graham cracker crumbs
3 T. Melted butter
Make crust for springform pan. Bake at 325 for 10 minutes.

2 - 8 oz pkg. cream cheese
1/2 c sugar
1 T. Lemon juice
1 tsp. lemon rind
1/2 tsp. vanilla
2 eggs separated

Beat egg whites until stiff; set aside.
Combine cream cheese, sugar, juice, rind and egg yolks.
Fold in egg whites and pour over crust.
Bake at 300 for 45 minutes.

Junior Mint Cheesecake

6 oz. Junior Mints
3 - 8 oz pkg. cream cheese
2/3 c sugar
3 eggs
1 tsp. vanilla extract

Prepare graham cracker or chocolate crumb crust for springform pan.

Mix cream cheese, eggs, sugar and vanilla until smooth. Chop Junior Mints and sprinkle onto cheesecake.

Bake 40 to 45 minutes or until just set. Chill several hours or overnight.

Chocolate Amaretto Cheesecake

1 c. Chocolate wafer crumbs
1/2 stick Melted butter
1 pkg. (12 oz.) chocolate chips
3 - 8 oz. Cream cheese
3/4 c. Sugar
3 eggs
8 oz. Sour cream
1/2 c. Amaretto
2 T. Whipping cream
2 tsp. vanilla

Mix wafer crumbs and melted butter and press in bottom of springform pan. Melt chocolate chips. Beat cream cheese until fluffy, add sugar, beat and then add eggs and stir in melted chocolate. Beat until blended. Stir in rest of ingredients (mixture may be slightly lumpy.) Pour into springform pan. Bake at 350 for 50 minutes. The center may be soft but will firm when chilled. Let cool to room temp and refrigerate overnight. Remove sides of springform. Top with rest of whipping cream whipped with 1 tsp. vanilla and 2 T. Confectioners sugar.

(I was once told I would go to hell for making this one - it’s really sinful!)

Buttermilk Cake

1/4 c butter
1/4 c shortening
1 1/2 tsp. vanilla
1 c buttermilk
4 egg whites ( or whole eggs for yellow cake)

Beat for 2 minutes and add:
2 1/4 c. Flour
1 1/2 c sugar
1 tsp. salt
1 tsp. soda
1 tsp. baking powder

Bake at 350 for 25 to 30 minutes. Makes 3 8-inch layers.


(This was the cake I used to make for birthdays and weddings. Good texture and great taste.)

Deep Dark Chocolate Cake

1 3/4 c flour
2 c. Sugar
1 1/2 tsp. soda
1 1/2 tsp. baking powder
1 tsp. salt
3/4 c cocoa
2 eggs
1 c milk
1/2 c oil
2 tsp. vanilla
1 c boiling water

Combine dry ingredients. Add everything else except water. Beat at medium for 2 minutes. Stir in boiling water. Bake at 350 for 30 minutes. Makes 3 layers.

CHOCOLATE FROSTING

1/4 c melted butter or Crisco
1/2 c cocoa
1/4 tsp. salt
1/3 c. Milk
1 1/2 tsp. vanilla
1 box XXXX sugar

(This is the chocolate cake I used to decorate. Yum Yum.)