Pecan Pie Bars for a Crowd Recipe

Prep: 20 min. Bake: 45 min. MAKES: 72 servings

Ingredients

        6 cups all-purpose flour

  1-1/2 cups sugar

  1 teaspoon salt

  2 cups cold butter, cubed

  FILLING:

  8 eggs

  3 cups sugar

  3 cups corn syrup

  1/2 cup butter, melted

  3 teaspoons McCormick® Pure Vanilla Extract

  5 cups chopped pecans

Directions

In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set.

For filling, combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl. Stir in pecans. Pour over crust.

Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Cut into bars. Refrigerate until serving. Yield: 6-8 dozen.

ORANGE SHERBET DESSERT

 








INGREDIENTS 1½ cups whipping cream ¼ cup sugar ½ teaspoon vanilla 11 oz. box Nilla Wafers, finely crushed 1.5 quart sherbet, softened
INSTRUCTIONS Beat the whipping cream with the sugar and vanilla until fairly stiff. In medium bowl, combine 1 cup of the whipped whipping cream with the crushed Nilla Wafers, (reserving 1 cup of the Nilla Wafer crumbs for the top). Spray the bottom of a 9 x 13 glass pan and press the cookie crust mixture on the bottom. Spread softened sherbert over the top evenly. Spread remaining whipped whipping cream over sherbet. Sprinkle remaining cookie crumbs over the top and freeze. Let set in freezer at least 3 hours before serving.

CREAM PUFF CAKE

Ingredients

1 stick margarine

1 cup water

1 cup flour

4 eggs

1 large box instant vanilla or white chocolate pudding

3 cups milk

1 – 8 oz. pkg. cream cheese, softened

1 – 8 oz. carton cool whip

chocolate syrup

Instructions

Boil together the margarine and water.

Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.

Bake at 400 for 30 minutes. Cool completely.

In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.

Pour into cream puff crust.

Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.

This keeps well for days

Peaches and Cream

Ingredients
1 package (16 ounces) pecan shortbread cookies, crushed 1/2 cup butter, melted 1 cup sugar 1 package (3 ounces) peach gelatin 2 tablespoons cornstarch 1 can (12 ounces) lemon-lime soda 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1 carton (8 ounces) frozen whipped topping, thawed 6 cups fresh or frozen sliced peeled peaches, thawed 1/3 cup unsweetened pineapple juice
Directions
In a small bowl, combine the cookie crumbs and butter; press onto the bottom of an ungreased 13-in. x 9-in. dish. In a small saucepan, combine the sugar, gelatin and cornstarch; stir in soda until smooth. Bring to a boil. Cook and stir for 5-7 minutes or until slightly thickened. Cool to room temperature, stirring occasionally. Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in whipped topping until blended. Spread over crust. Combine peaches and pineapple juice. Arrange over cream cheese layer. Pour gelatin mixture over top. Cover and refrigerate overnight. Yield: 15 servings.

Quick Skillet Cobbler

1/2 stick butter
1 cup sugar
1 teaspoon baking powder
1 cup flour
1/2 teaspoon salt
1/2 cup milk
2 cups sliced fresh or frozen fruit of your choice

Preheat oven to 350 degrees.

Melt the butter in a 10 inch cast iron skillet.

Mix dry ingredients with milk. Pour half the melted

butter and the sliced fruit in to the batter and mix.

Pour batter into warm skillet. Bake for 35 minutes or

until golden brown. Good even with strawberries.

Appears gooey in the middle. Serve warm or hot with

a scoop of vanilla ice cream on top

or pour some milk over it.

Coconut Cream Pie

Ingredients 

1 cooked 9 inch pie crust
3 c milk
1 c sugar
1/2 c plain flour or 1/4 c cornstarch
1/4 tsp. salt
4 eggs
3 TBS butter
1-1/2 tsp. vanilla
1 c coconut

Directions
First separate the egg yolks from the whites and set aside.
Put the sugar and flour or cornstarch and salt in a saucepan. Gradually add the milk. Cook and stir over medium heat until thick and bubbly. Cook for two more minutes and then remove one cup from the pan. Mix with the egg yolks and whisk together. Return to the pan and stir, and bring to a gentle boil. Cook for 2 minutes and remove from heat. Stir in butter, vanilla and 1 c coconut.  Spoon into baked pie crust and add meringue with some coconut sprinkled on top. Bake for 12-15 minutes at 350.

Just In Time For Thanksgiving

Pumpkin Roll

Ingredients

• 3/4 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• 3 eggs
• 1 teaspoon lemon juice
• 2 tablespoons confectioners' sugar 
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

A sweetly spicy, pumpkin-flavored cake is spread with a silky rich cream cheese filling and rolled up like a pinwheel. For easy lifting, line your baking pan with parchment paper. Chill the cake to set before slicing.

Blue Berry Cheese Cake

Ingredients

1 1/4 c. graham cracker crumbs (about 16)
1/4 c. sugar
1/2 c. butter, softened
2 eggs
1/2 c. sugar
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
Cinnamon
1/2 c. sugar
2 tbsp. cornstarch
1 can (15 oz.) blueberries, drained (reserve liquid)
2 tbsp. lemon juice
Sweetened whipped cream

Directions
Heat oven to 300 degrees. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9 x 9 x 2 inches.
Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the cream cheese and vanilla until smooth. Pour over crumbs mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool.

In saucepan, mix 1/2 cup sugar and the cornstarch. Stir in reserved blueberry liquid and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in blueberries. Cool.

Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream. 9-12 servings.

Blackberry Cobbler

1 c flour
2 tsp. baking powder
1 c sugar
3/4 c milk
1/2 tsp salt
2 1/2 blackberries

Combine flour, baking powder, 1/2 cup sugar, milk and salt in a bowl. Pour
into greased 9x16x2 inch baking dish. Heat blackberries and 1/2 cup sugar
in saucepan until it boils. Pour over batter. Bake at 400° until golden brown.

Magnificent Monday For Cooking

This Is Apple Season, Lots of goodies To make

Apple Walnut Bundt Cake

Ingredients:

2 cups peeled, diced apples
2 Tbsp. sugar
1 tsp. cinnamon
3 cups flour
1 Tbsp. baking powder
1/4 tsp. salt
2 cups sugar
1 cup safflower oil
1/4 cup apple juice
2 tsp. vanilla
4 eggs
1-1/2 cups chopped walnuts

Preparation:

Preheat oven to 350 degrees F. Grease and flour a Bundt pan and set aside. In a medium bowl, combine the diced apples, 2 Tbsp. sugar and 1 tsp. cinnamon; set aside. Sift together flour, baking powder, and salt.

In a large bowl, combine 2 cups white sugar, oil, apple juice, vanilla, and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts and apple mixture.

Pour batter into prepared pan. Bake at 350 degrees F for 55 to 60 minutes, or until cake is firm, well browned, and begins to pull away from pan edges. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar. Serves 8-10 

Always pray over your food, God will richly bless you in all you cook, trust me I have cooked for an army, and I am cooking for two now, big difference, but with practice you will be a supreme cook, and will have such wonderful compliments with what ever you may set your table with. Enjoy.