Cakes, Cookies and Candies

[Anna Michele]

same thing different pic looks much tastier

[Anna Michele]

Strawberry Angel Food Trifle

(1) angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.

[Anna Michele]

Doughnuts

1 cup sugar
1 Tbsp nutmeg
1 tsp baking soda
½ tsp salt 2 eggs
1 Tbsp shortening
1 cup sour milk
6 cups flour

Mix sugar, nutmeg, soda, salt, milk and shortening. Add enough flour to roll out dough on a floured surface and cut with doughnut cutter. Heat shortening to 375 degrees F. and drop doughnuts in, turning several times. Drain on soft crumpled paper. Cool and dust with powdered sugar, or granulated sugar and or with cinnamon, or drizzle with glaze (see below) if desired. Repeat with doughnut centers.

Note: milk can be soured by adding 1 Tbsp vinegar to 1 cup fresh milk.

White Doughnut Glaze
2 cups powdered sugar
1 tsp vanilla extract
4 to 6 Tbsp milk
Mix powdered sugar, vanilla and milk with a fork to desired consistency. Thicken with powdered sugar or thin down with milk.

[Anna Michele]

[Anna Michele]

No Bake Peanut Butter Puff Balls



Ingredients

• ¼ cup butter or margarine
• 3 cups mini marshmallows
• ½ cup smooth peanut butter
• 4 cups Rice Puffs

Instructions

1. Measure out the 4 cups of rice puffs into a large mixing bowl. Set aside.
2. In a saucepan, over low-medium heat, melt the butter.
3. Add the marshmallows, and stir until they are slightly melted, then add the peanut butter. Stir.
4. Stir until the marshmallows are all melted down, and everything is well mixed. BUT DO NOT BOIL the mixture. You just want the marshmallows to melt, not cook.
5. Remove the mixture from the heat, and pour over the rice puffs. Stir until combined (you may want to use your hands, or get the kids involved!).
6. Using about 1 large tablespoon of the mixture, roll it into little balls, and lay them out on a sheet of wax or parchment paper to cool/set.
7. You can eat them warm too!

[Anna Michele]

http://www.momables.com/banana-split...n-fruit-salad/

[Anna Michele]

16 ounces mini marshmallows (good brand)

2 – 5 Tbls. water

2 lbs. powdered (C&H brand) sugar

Crisco (little for hands while kneading)

Directions:

First melt marshmallows and 2 Tbls. water in a double boiler or in microwave for 30 seconds at a time. It should look like this: 1&2. Stir 3/4 of the powdered sugar into the marshmallow mixture, then knead in the remaining 1/4 until it is all incorporated into the mixture . Note: be sure to grease your hands and counter before dumping mixture from bowl

3. add color to your fondant. Then Knead Knead Knead! for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbls. water at a time until it feels soft and pliable – then keep kneading.

4 – 6. grease the outside of the ball and double wrap in saran wrap, then put in a ziplock bag to keep it moist.

Now it is time to frost your cake (or rice krispie cake). If you are using a cake, it is easier to frost if you freeze it first (For pictures and steps on making cake level, see this post)…so take it out of the freezer and get frosting!

Make sure to get the frosting smooth and beautiful so the fondant will look smooth and beautiful!

Now that your cake is prepped, it is time to put on the fondant.

-Dust your counter with powdered sugar. TIP: if your fondant is a bit hard, throw it in the microwave (still covered) for 5 – 10 seconds until more pliable.

-Roll out your fondant until it is about 1/8 inch thick making sure it is large enough to cover your cake, sides and all.

-Roll it back onto the rolling pin then drape it over the cake.

-Pull the fondant out while smoothing to avoid folds until the sides are perfect.

-Using a pizza cutter, cut the excess around the sides.

-Use a spatula to move the cake.

Now the fun part! Decorating. We chose polka-dots but you could cut out whatever shapes you want for this part. Simply roll out some fondant, cut the shape, add a dab of water to the back to make it sticky, then gently plop it on.

A little extra effort to make your little one feel special on her special day!
http://www.howdoesshe.com/easy-marsh...you-can-do-it/

[Anna Michele]

Pineapple Cream Cheese Pie

1 unbaked pie crust of choice
1/3 cup sugar
1 Tbsp cornstarch
9 oz can crushed pineapple, do not drain
8 oz cream cheese
1/2 cup sugar
1/2 tsp salt
2 eggs
1/2 cup milk
1/2 tsp vanilla


Blend 1/3 cup sugar and cornstarch; a crushed pineapple (do not drain). Cook over medium low heat, stirring constantly until thick and clear. Let cool
.
Blend cream cheese and 1/2 cup sugar and salt; add 2 eggs, one at a time, mixing well after each addition. Blend in milk and vanilla.

[MrsSunshine]

are you supposed to cook the pie after the last step. it has raw eggs in it.

[Anna Michele]

are you supposed to cook the pie after the last step. it has raw eggs in it.

GOOD QUESTION??? I would think so but can't find it again wierd I guess I should read throught hese bofoorei Post them lol
here's one with no eggs
A cool and delicious pineapple cheese pie with cream cheese.
Ingredients:

• 1 package (8 oz.) cream cheese ,room temperature
• 1/4 cup sugar
• 1 cup heavy whipping cream, whipped
• 1 can (20 ounces) crushed pineapple, well drained
• 1 9-inch graham cracker pie shell

Preparation:

Beat cream cheese and sugar together until light and fluffy. Fold in the whipped cream, then the drained crushed pineapple. Spoon mixture into the pie shell. Chill thoroughly until filling is set, about 2 to 3 hours. Makes 6 to 8 servings.

http://southernfood.about.com/od/pin...r/bl30519l.htm

[Anna Michele]

Cut mini marshmallows in half diagonally. Put in plastic bag with decorative sugars. Shake. Sugar only sticks to cut part. Let them sit and petals will puff up again. Attach with icing on cupcake.https://www.facebook.com/photo.php?f...type=1&theater

[Anna Michele]

Blast from the past! Check out this KRAFT Peanut Butter recipe from 1968.
1 1/2 C flour
1/2 C br. sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C smooth
2 eggs, beaten
1/4 C milk
4 tbsp margarine, melted
Jam of choice

Sift together flour, sugar, baking powder, soda and salt.
Blend the peanut butter with the beaten eggs, add milk, vanilla and margarine. Add wet ingred to dry and mix until moistened.
Fill greased muffin tins 1/2 full. Make indentation in each muffin. Fill with 1 tsp jelly. Bake at 375 for 20 mins!!

https://www.facebook.com/photo.php?f...type=1&theater

[Anna Michele]

http://www.sixsistersstuff.com/2013/...onade-pie.html
Frozen Pink Lemonade Pie

Ingredients:
2 Pre-made Graham Cracker Crusts
1 quart vanilla ice cream, thawed a little bit
6 oz (or 1/2 can) of a 12 ounce frozen pink lemonade concentrate
1 container (8 oz) frozen whipped topping, thawed (I used light cool whip)
Red food coloring, if desired
Lemon or lime peel, if desired

Directions:
In a large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into the crust
Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.

(For yellow lemonade pie, replace pink lemonade concentrate with regular lemonade concentrate, and add a few drops of yellow food color)

Makes 2 pies

[Anna Michele]

Ingredients

• 1 1/2 cups graham cracker crumbs
  
• 1/2 cup margarine, melted
  
• 1 cup chopped walnuts
  
• 3/4 cup semisweet chocolate chips
  

• 3/4 cup butterscotch chips
  
• 1 1/2 cups flaked coconut
  
• 1 1/3 cups sweetened condensed milk
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
3. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

[Anna Michele]

http://essentiallivingfoods.com/
there was no recipe but I would melt some dark chocolate, drop onto parchment paper, drop in some fruits and nuts and voila!