Rootitoot Cheesecake for IP Novices

I use a Fat Daddio 7-inch cheesecake pan but any brand of pan will do. (Adjusted cook time for 6-inch pan included in recipe below.) I don't line the sides with parchment and I don't cover it with tin foil. (It's too finicky and it's not necessary.) Use the flat bottom of the cheesecake pan and carve out a parchment paper circle with a paring knife. Then put it in and spray it and the inside of the pan with cooking spray.

**Old fashioned tip: warm the cream cheese and eggs for easy blending:
Warm a plate and a glass bowl under very warm tap water and dry them. Quickly put the unwrapped cream cheese on the plate, cover with the hot bowl and put a dish towel over it like a tea cozy and leave it for 20 - 30 minutes. Warm the eggs (in their shells) in a bowl of hot tap water for about 5 minutes.**

3/4 cup graham, chocolate or vanilla wafers crumbs
2 tsp sugar
3 Tbsp melted butter

(Increase amounts if you like a thicker crust.)
Mix together with a fork and press it in the bottom of the pan and up the sides a bit if you like. I don't even bake it; I just put it in the freezer while I make the filling but if you want to: 350 degrees for 9 minutes, then cool completely.

2 8-oz pkg cream cheese (room temp or warmer) (low-fat works, too)
3/4 cup sugar
2 eggs (room temp or warmer)
1/2 tsp vanilla
1/4 tsp salt
(1-2 tsp grated lemon zest - optional)

Mix everything together until smooth. Very important: beat as little as possible. The less air, the denser and creamier the cheesecake. I like to use my 4 cup measuring cup and immersion blender, keeping the blender's head below the surface so as not to add air. You can use a blender, stand mixer or food processor on low speed or pulse. Pour this over the crust.

Put 1 cup of water in the IP and put the trivet/rack in. Place the cheesecake on the trivet, close the lid and set the valve on the top to Sealing. Hit the Pressure Cook (or Manual) button and use the + and – buttons to set the time at 26 minutes. (30 minutes if it's a 6-inch pan.)

When it beeps that it's done, just ignore it for 15 minutes for an NR (Natural Release). Then flip the valve from Sealing to Venting for a Quick Release. (It may HISS a little but not much.) When the pin drops, open the pot and take the cheesecake out. Tilt the pan and gently blot any condensation off with a paper towel. It may be kind of puffy at first but it will settle down into the typical flat top as it cools. Let it cool for an hour or so on the counter. Whisk and spread the topping over the cheesecake:

1 cup sour cream
3 Tbsp sugar
1/2 tsp vanilla.

Now comes the hardest part of the whole recipe: cover and refrigerating in the pan for at least 4 hours or preferably overnight.

I like it just plain but you can top it with, oh my gosh...just about anything: sliced mangoes, berries, cherry pie filling, sliced bananas and chocolate sauce, lemon curd, whipped cream, a dusting of cocoa, caramel sauce.... you get the idea.

Prepare yourself -there will be applause. :) I hope you love it as much as I do.

Cinnamon Coffee Cake Recipe

TOTAL TIME: Prep: 20 min. Bake: 1 hour + coolingYIELD:20 servings

Ingredients

• 1 cup butter, softened
• 2-3/4 cups sugar, divided
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (16 ounces) sour cream
• 2 tablespoons ground cinnamon
• 1/2 cup chopped walnuts

Directions

• 1. In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
• 2. Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Yield: 20 servings.

Nutritional Facts

1 piece: 340 calories, 16g fat (9g saturated fat), 83mg cholesterol, 299mg sodium, 44g carbohydrate (28g sugars, 1g fiber), 5g protein.

© 2017 RDA Enthusiast Brands, LLC

   

Hints: Moist and delicious. Took the advice to line the pan with cinnamon sugar. Done in about 50 min

Make in Bundt pan.

Knock You Naked Red Velvet Cheesecake!

Ingredients

RED VELVET LAYER
• Butter, for cake pan
• Flour, for cake pan
• 1 box red velvet cake mix, plus ingredients called for on the box
CHEESECAKE LAYER
• 2 8-oz. packages cream cheese, softened
• 2/3 c. sugar
• 2 large eggs
• 1/3 c. sour cream
• 1 tbsp. flour
• 1 tsp. vanilla extract
• 1/4 tsp. kosher salt
WHIPPED LAYER
• 2 cups heavy cream
• 4 tbsps powdered sugar
• 2 tsp vanilla

Instructions

Red Velvet cake layer:
1. Preheat oven to 350F
2. flour one springform 9" cake pan.
3. Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
4. Bake for 30 to 32 minutes.
5. Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.
Make the cheesecake layer:
6. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
7. Add eggs, one a time, until combined.
8. Add sour cream, flour, vanilla, and salt and beat until combined.
9. Pour filling into a SEPARATE 9' springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.
10. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.
NOTE if you would prefer to bake them together, just bake the cake first in the springform pan, then add the cheesecake layer on top of the baked cake & bake until the cheesecake layer is slightly jiggly- then stick in freezer until completely cooled & firm.
Make whipped frosting:
11. Add all the ingredients to a mixing bowl.
12. Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.
13. You'll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.
14. Be careful not to overdo the whisking –
15. Top the Red Velvet cake with the cheesecake layer carefully.
16. Then spread the whipped cream over the top of the cheesecake.
17. Use a decorators pastry tip to create whipped dollops on the edge.
18. Garnish with red velvet cake crumbs and serve.
19. ENJOY!

Pecan Pie Cheesecake

TOTAL TIME: 5:55

PREP: 0:25

LEVEL: EASY

SERVES: 8

INGREDIENTS

FOR THE CHEESECAKE

• Cooking spray, for pan
• 3 8-oz bars cream cheese, softened
• 1 c. brown sugar
• 3 large eggs
• 1/4 c. sour cream
• 2 tbsp. all-purpose flour
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt

FOR THE CRUST

• 1 sleeve graham crackers, finely crushed
• 5 tbsp. melted butter
• 1/4 c. brown sugar
• pinch of kosher salt

FOR THE PECAN PIE TOPPING

• 4 tbsp. butter
• 1/2 c. brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 c. heavy cream
• 1 3/4 c. whole or chopped pecans
• pinch of kosher salt

DIRECTIONS

1. Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
3. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
4. Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)
5. Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.

Chocolate Peanut Butter Poke Cake

Serious peanut butter lovers only.

Total Time: 0:50

Prep: 0:15

Level: Easy

Serves: 8-10 Servings

 

Ingredients

For the Cake

• 1 box devil's food cake, plus ingredients called for on box
• 2 c. peanut butter, melted
• 1 c. chopped Reese's
• 1 c. Reese's pieces

For the peanut butter frosting

• 1 c. peanut butter
• 10 tbsp. unsalted butter, softened to room temperature
• 2 c. powdered sugar
• 2 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 1-2 tbsp. heavy cream

Directions

1. Bake cake: Preheat oven to 350° and line a 9-x-13” pan with parchment paper. Prepare cake batter according to package instructions and pour into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, about 25 minutes. Let cake cool completely.
2. Using the back of a wooden spoon, poke holes all over cake. Then pour melted peanut butter over the entire cake, filling the holes. Set aside.
3. Make frosting: In a large bowl, using an electric mixer, cream together peanut butter and butter. Add powdered sugar, vanilla and salt and beat until light and fluffy. Gradually beat in cream to loosen frosting, if needed.
4. Spread frosting all over the top of the cake. Top with chopped Reese’s and Reese’s Pieces.

Chai-Spiced Pound Cake

Featuring our newest blend of aromatic baking spices, this perfectly tender cake mimics the flavors of a cup of ever-popular chai tea. Just lightly sweetened with both brown sugar and honey, it's an ideal treat for a cold autumn afternoon.

Notes for others:  bake in a bundt pan as the recipe calls for.  50 minutes may be too long.

Ingredients

• 16 tablespoons (1 cup) unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/4 cup honey
• 2 large eggs
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons chai spice; or 1 tablespoon cinnamon, 2 teaspoons ginger, 2 teaspoons cardamom, 3/4 teaspoon nutmeg, 3/4 teaspoon clove, and 1/2 teaspoon coriander
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 cup sour cream or yogurt, full-fat preferred
• 2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 350°F.
2. In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer.
3. Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
4. Stir in the baking powder, baking soda, salt, and chai spice blend (or spices).
5. Measure the flour by gently spooning it into a cup, then sweeping off any excess. Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yogurt) and vanilla, stirring to combine. Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.
6. Thoroughly grease a 9- or 10-cup Bundt pan. Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean.
7. Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.
8. Cool completely before slicing. Store any leftovers, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

Pecan Pie Cake

 

Serves: 12 servings

Ingredients

• 1 (15.25-ounce) box Butter Pecan cake mix or yellow cake
• ½ cup (1 stick) butter, softened
• 1 cup packed light brown sugar
• 2 eggs
• 2 tablespoons water
• 2 cups chopped pecans
• ½ cup (1 stick) butter, softened
• 2 eggs
• 1 cup sugar
• 1 cup light corn syrup
• 1 cup milk

Instructions

1. Preheat oven to 325 degrees and grease a 9x13-inch baking pan.
2. Measure out ⅔ cup of cake mix and set aside.
3. Place remaining cake mix in a mixing bowl with ½ cup softened butter, light brown sugar, 2 eggs, and water. Use an electric mixer to mix well.
4. Fold in pecans and pour batter into prepared pan.
5. Place in oven and bake for 25 minutes.
6. About 5 minutes before end of baking time, mix together ½ cup softened butter, 2 eggs, sugar, corn syrup, and milk along with the ⅔ cup of cake mix that was set aside.
7. Remove pan from oven, pour second batter on top.
8. Return pan to oven and bake another 30 to 35 minutes. Cake will still be jiggly in center. Serve warm with whipped cream or vanilla ice cream.

Notes

I used a metal baking pan. If you use a glass baking pan, you may need to bake the cake a few minutes longer.

Chocolate Apple Pops

 Apple Pops

Ingredients

• 1 c. large apples
• semi-sweet chocolate chips
• 1 tbsp. coconut oil
• 2 large apples
• Caramel sauce, for drizzling
• Melted white chocolate, for drizzling
• crushed oreos
• Crushed Pretzels
• rainbow sprinkles
• M&Ms

Directions

1. Set up a double boiler: Bring a saucepan of water to a simmer. Set a glass bowl over the saucepan (the bottom of the bowl should not touch the water), then add chocolate chips to bowl. Stir until melted, then stir in coconut oil.
2. Place apples upright on a cutting board and cut into 1/2” to 3/4” slices. Using a paring knife, make a small cut onto the bottom of the apple slice. Insert popsicle stick.
3. Line a large baking sheet with wax paper and grease with cooking spray.
4. Dip apple slices into melted chocolate and place on the baking sheet. Refrigerate until chocolate sets, 5 to 10 minutes.
5. Drizzle with caramel sauce and melted white chocolate and top as desired. Return to refrigerator until the white chocolate and caramel set, about 5 minutes. Serve immediately or store in refrigerator

Pineapple Angel Food Cake

Ingredients :

The result is a cake so airy, so pineapple-y, so tasty, no one will believe how easy it is to make. Serve it with a little bit of cool whip or ice cream, and you've got a major crowd-pleaser on your hands.

Directions :

So all you do, is take a box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), and combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand) When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it's all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 degrees for 30 minutes. How much easier could it be??

Comments:  coarse texture but good taste.  So easy!

Root Beer Float Cake

Ingredients:
1 package of white cake mix
1 3/4 cup of root beer divided
1/4 cup of canola oil
2 eggs
1 envelope of powdered whipped topping mix
(I used Dream Whip)

Directions:
In a large bowl or mixer combine cake mix, 1 1/4 cups of root beer, oil and eggs. Beat on low speed for 2 minutes or you can mix ingredients by hand for 3 minutes.
Pour into a greased 13x9 baking pan. Bake at 350 for 30 to 35 minutes or until toothpick comes out clean. Cool completely before icing.
For your icing combine the remaining 1/2 cups of root beer with the whipped topping mix. Beat on high until soft peaks form. Ice cake and store in fridge.
And yes you can definitely taste the root beer in this-it's so yummy!!

Christmas Bark Cookie Crunch

Christmas Bark Cookie Crunch
1 lb. white chocolate chips
14 Oreos, broken into pieces
1 and 1/2 cups pretzels, broken
1 cup peanut butter chips
1/2 cup peanuts
1/2 cup miniature Reese’s cups
1/2 cup Peanut M&Ms (Christmas Colors)
Christmas sprinkles

Directions:
Cover a cookie sheet with waxed paper or foil. Spread the broken pretzels, broken cookies & peanuts on the prepared cookie sheet. Melt the white chocolate in microwave until smooth (1 minute to 1 ½ minutes, make sure to add a little canola oil).
Drizzle the melted white chocolate over the pretzel mixture, spreading with a spatula if needed. Before it sets, sprinkle on M&Ms, Miniature Reese’s, Peanut Butter Chips and sprinkles. Place the tray into the refrigerator until set. Break into pieces and enjoy!

One Bowl Apple Cake

One Bowl Apple Cake - This cake is so moist and rich and just perfect for this time of year. (and easy to make!)

Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda

Directions:
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

Peanut Butter Cookies

The Best Peanut Butter Cookies

Ingredients:
1 cup brown sugar, firmly packed
1 cup white sugar
2 sticks of margarine NOT butter or(1 cup Butter Flavor Crisco)
1 cup creamy peanut butter
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 teaspoons baking soda
2 cups flour
1/2 cup or more granulated sugar to roll cookies in.

Don't make the fork prints in them as some do, they should
crackle and be like a sugar cookie.

Directions:
.1 Cream together the sugars, Margerine, peanut butter
.2 Add the eggs and vanilla.
.3 Sift the dry ingredients together and add gradually until
blended well
.4 Roll into tablespoon size balls
.5 Roll cookie dough balls into sugar
.6 Place on cookie sheets-
.7 Bake at 350° oven for 11-13
minutes.

Warm Chocolate Melting Cups

Warm Chocolate Melting Cups

“These cakes have become a favorite of our guests. They're always so surprised that these little desserts are so light and healthy.” Kissa Vaughn - Troy, Texas

10 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

• 1-1/4 cups sugar, divided
• 1/2 cup baking cocoa
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 3/4 cup water
• 3/4 cup plus 1 tablespoon semisweet chocolate chips
• 1 tablespoon brewed coffee
• 1 teaspoon vanilla extract
• 2 eggs
• 1 egg white
• 10 fresh strawberry halves, optional

Directions

• In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt.
• Gradually stir in water. Bring to a boil; cook and stir for 2
• minutes or until thickened. Remove from the heat; stir in the
• chocolate chips, coffee and vanilla until smooth. Transfer to a
• large bowl.
• 
  
• In another bowl, beat eggs and egg white until slightly thickened.
• Gradually add remaining sugar, beating until thick and
• lemon-colored. Fold into chocolate mixture.
• 
  
• Transfer to ten 4-oz. ramekins coated with cooking spray. Place
• ramekins in a baking pan; add 1 in. of boiling water to pan. Bake,
• uncovered, at 350° for 20-25 minutes or just until centers are

© Taste of Home 2014

2 of 2

Warm Chocolate Melting Cups (continued)

Directions (continued)

• set. Garnish with strawberry halves if desired. Serve immediately.
• Yield: 10 servings.
• 
  

Nutritional Facts: 1 each equals 197 calories, 6 g fat (3 g saturated fat), 42 mg cholesterol, 51 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.

Oatmeal Cake

Oatmeal Cake

added by Jolayne Cooper

This is one of my favorite cakes from when I was little. In fact, I always asked for this cake for my birthday because I loved it so much. It is simple, but delicious. I have tried other oatmeal cakes, but none measure up to my Mom's. I hope you enjoy it.

Cook time: 30 Min  Prep time: 30 Min  Serves: 12

Ingredients

CAKE

1 1/4 c water, boiling

1 c oatmeal, old fashioned, uncooked

1/2 c butter

1 c sugar

1 c brown sugar, firmly packed

2 eggs

1 tsp vanilla

1 1/2 c all-purpose flour

1 tsp baking soda

3/4 tsp cinnamon

1/2 tsp salt

1/4 tsp nutmeg

TOPPING

1/2 c butter

2 c coconut

1 c nuts (finely chopped)

1 1/2 c brown sugar, firmly packed

8-10 Tbsp evaporated milk

Directions

1. Preheat oven at 350 degrees. Pour boiling water over oatmeal and set aside for 20 minutes.

2. Cream butter and sugars, add eggs. Beat well.

3. Add vanilla and oatmeal mixture. Add flour, baking soda, salt, cinnamon, and nutmeg. Mix well. Put in greased 9x13 inch pan. Bake for 30 minutes.

4. For Topping: Melt butter and add coconut, nuts, brown sugar, and milk. Mix well. Frost cake when you take it out of the oven, and broil until the top is brown. (Watch it carefully so it doesn't burn.)

Apple Streusel Cheesecake Bars

Apple Streusel Cheesecake Bars: So easy and delicious and can be made the night before so it works for a Sunday morning.

1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar 2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Makes 24 bars

Pot O'Smores

Pot of S'mores

Mom’s easy Dutch oven version of the popular campout treat is so good and gooey. The hardest part is waiting for the S’mores to cool so you can devour them. Yum! —June Dress, Boise, Idaho

12 ServingsPrep/Total Time: 25 min.

Ingredients

• 1 package (14-1/2 ounces) whole graham crackers, crushed
• 1/2 cup butter, melted
• 1 can (14 ounces) sweetened condensed milk
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup butterscotch chips
• 2 cups miniature marshmallows

Directions

• Prepare grill or campfire for low heat, using 16-18 charcoal
• briquettes or large wood chips.
• 
  
• Line a Dutch oven with heavy-duty aluminum foil. Combine cracker
• crumbs and butter; press onto the bottom of the pan. Pour milk over
• crust and sprinkle with chocolate and butterscotch chips. Top with
• marshmallows.
• 
  
• Cover Dutch oven. When briquettes or wood chips are covered with
• white ash, place Dutch oven directly on top of six of them. Using
• long-handled tongs, place remaining briquettes on pan cover.
• 
  
• Cook for 15 minutes or until chips are melted. To check for doneness,
• use the tongs to carefully lift the cover. Yield: 12 servings.
• 
  

Nutrition Facts: 1 serving equals 584 calories, 28 g fat (17 g saturated fat), 31 mg cholesterol, 326 mg sodium, 83 g carbohydrate, 3 g fiber, 8 g protein.

Scalloped Pineapple

SCALLOPED PINEAPPLE
3/4 C. Butter
2 C. sugar
3 eggs/beaten
14 slices cubed white bread
1 large and 1 small can of pineapple chunks or tidbits WITH juice
1/2 C. milk
pinch of salt to taste
Melt butter. Stir in sugar and beaten eggs.
Pam a 9x13 pan.
Mix cubed bread with pineapple, juices and milk.
Pour butter-egg mixture over bread mix and stir gently.
Dump all of it into the baking dish.
BAKE: 350 degrees for 1 hour.
This recipe is also good as a warm dessert with Cool Whip or whipping cream on top.

Pecan Pie

Ingredients
________________________________________
• 1/4 cup butter
• 1/2 cup sugar
• 1 cup dark corn syrup
• 1/4 t. salt
• 3 large eggs
• 1 cup coarsely chopped pecans
• 1 9-inch unbaked pie shell
How to make it
________________________________________
• Preheat oven to350 degrees
• Cream butter. Gradually add sugar and beat until fluffy. Add corn syrup and salt. Beat well. Add eggs one at a time, beating well after each addition. Stir in pecans.
• Pour into pie shell. Bake 50 to 55 mintues or until a knife inserted halfway between the outside and the center comes out clean.
• Cool completely before serving.

From Better Homes and Garden Cook Book

Banana Split Dessert

Banana Split Dessert
This is a great summer dessert


Crust
2 Cups graham crackers
1 stick butter

Filling
2 cups powdered sugar
2 sticks butter (do not use tub butter, mixture will not whip up)
2 eggs

Topping
2-3 bananas
1 can crushed pineapples
1 large container of Cool Whip
Chopped peanuts sprinkled on Cool Whip
1 Jar of maraschino Cherries


In a 9X13 pan mix 2 cups graham crackers and 1 stick butter. Press in bottom of pan. In a bowl mix powdered sugar, stick butter, and eggs with electric mixer about 20 minutes. Spread this on the graham cracker crust. Slice banana and spoon pineapples on mixture. I always drain the pineapples a little before I put them on the mixture. Cover with Cool Whip. Dot with maraschino cherries and sprinkle with chopped nuts. Cool in refrigerator overnight for best results before serving. This dessert is only good for a couple of days. Enjoy !!!!!

Given to me by Judy Fitzgerald