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Auntie Gales Recipes Jan. 13th edition
Coconut-Fudge Bars

1 cup butter, divided
14 Honey Maid Honey
   Grahams, finely crushed
   (about 2-1/2 cups)
1 cup sugar
1 can (5 oz.) evaporated
   milk
6 cups Jet-Puffed Miniature
   Marshmallows
   (10-1/2 oz.
1-1/2 pkg. (8 squares each)
   Baker’s Semi Sweet
   Chocolate, coarsely
   chopped
1 cup chopped Planter’s
   Walnuts
1 cup Baker’s Angel Flake
   Coconut, toasted
   
Line 13x9 pan with foil, with ends of foil extending over sides. Spray with cooking spray. Melt 3/4 cup butter; mix with crumbs. Press onto bottom of pan. Bring remaining butter, sugar, milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook and stir 5 min. Add chocolate; cook until melted, stirring frequently. Pour over crust. Top with nuts and coconut. Refrigerate 2 hours or until firm. Store in airtight container in refrigerator.

angel lush
cupcakes

1 pkg. (16 oz.) angel food
   cake mix
1 pkg. (3.4 oz.) Jell-O
   Vanilla Flavor Instant
   Pudding
2 cans (8 oz. each) Dole
   Crushed Pineapple in Juice
   undrained
1 cup thawed Cool Whip
   Whipped Topping
2 cups assorted fresh berries
   (blueberries, raspberries,
    and sliced strawberries)
   
Heat oven to 375ºF. Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate  remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely. Mix dry pudding mix and pineapple in medium bowl. Gently stir in Cool Whip; spread onto cupcakes. Top with berries.

cafe ladyfinger dessert

2 pkg. (3 oz. each)
   ladyfingers, split
1 cup brewed strong Maxwell
   House Coffee or Yuban
   Coffee, cooled, divided
1 pkg. (8 oz.) Philadelphia
   Fat Free Cream Cheese,
   softened
2 cups cold fat-free milk
2 pkg. (1.5 oz. each) Jell-O
   Vanilla Flavor Fat Free
   Sugar Free Instant Pudding
1 tub (8 oz.) Cool Whip Free
   Whipped Topping, thawed,
   divided
   
Brush cut sides of ladyfingers evenly with 1/4 cup coffee; arrange on bottom and up side of 2 qt. bowl. Beat cream cheese and remaining coffee in large bowl with whisk until blended. Gradually beat in milk. Add dry pudding mixes; beat 2 min. Stir in half the Cool Whip; spoon into prepared bowl. Refrigerate 1 hour. Top with remaining Cool Whip just before serving.

dovie’s yummy apple dumplings
By: Dovie Little

4 Granny Smith apples,
   peeled, cut into 8 halves
   and cored
1-1/2 cups granulated sugar
1 tsp. cinnamon
2 sticks margarine
2 - 8 oz. cans of crescent rolls
1 - 12 oz. can Mountain Dew
 
Preheat oven to 350º. In a microwavable bowl, mix sugar, cinnamon and margarine. Melt in microwave. Two cans of crescent rolls will make 8 dumplings. Wrap each piece of apple with a square of crescent roll and place in a 9x13x2 inch baking dish. Sprinkle sugar mixture over dumplings and pour Mountain Dew around the base of the dumplings. Bake 45 minutes.

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