Creamy Mandarin Pie
1 graham cracker pie crust
1 (8-oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk (NOT evaporated)
1/3 cup lemon juice from concentrate
1 tsp. vanilla extract
2 (15 oz. each) cans mandarin orange segments, well drained
In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice and vanilla. Slice 2 bananas and dip in the extra tablespoons of lemon juice. Line bottom of crust with bananas and 2/3 of oranges. Pour in cream cheese mixture. Chill 3 hours or until set. Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top of pie with banana slices and remaining 1/3 of oranges. Refrigerate leftovers.
Easy Decadent Truffles
1 8-oz.(eight ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 tsp. pure vanilla extract (if you prefer to do half in vanilla, half in peppermint [or almond] just use 3/4 tsp. of each)
Ground nuts for rolling, optional
Sifted cocoa powder for rolling, optional
Grated coconut for rolling, optional
1. Beat cream cheese until smooth in a large bowl. Gradually beat in confectioners' sugar until well blended.
2. Stir in melted chocolate until no streaks remain. If using 2 different extracts, split the mixture in half, and mix in 3/4 tsp. of one extract to one half, and 3/4 tsp. of the other extract to the second half. If using only vanilla, mix in 1 1/2 tsp. vanilla without splitting the cream cheese/chocolate mixture. Refrigerate for about 1 hour. Shape into 1-inch balls and roll in ground nuts, cocoa, or coconut. Store in parchment-lined candy tins in a cool place. Makes about 60 truffles.
No Bakes (Mountain Bars) 2 cups sugar Boil sugar, milk, butter, and cocoa powder for one minute, then take off stove. Add peanut butter, then add vanilla and oats. Stir, then scoop onto cookie sheet(s). (Note: when you add the vanilla and oats, you can put some coconut in it, too.. about 1 cup).
Submitted by: Anonymous
1/2 cup milk
1/2 cup butter (1 stick)
1/2 cup cocoa powder
1/2 cup peanut butter
1 teaspoon vanilla
3 cups quick oats
1 cup ground coconut (optional)
No Bakes (Mountain Bars)
2 cups sugar
Boil sugar, milk, butter, and cocoa powder for one minute, then take off stove. Add peanut butter, then add vanilla and oats. Stir, then scoop onto cookie sheet(s). (Note: when you add the vanilla and oats, you can put some coconut in it, too.. about 1 cup).
Mandarin Orange Pineapple Cake
Submitted by: Bethaney S.
1 Box yellow cake mix
3/4 cup oil
1 small can Mandarin Oranges
Combine cake ingredients. Bake in two 9inch round pans at 350 degrees for 25 minutes. When cool, cut into 4 layers using dental floss.*
16 ounces whipped cream
1 large package instant vanilla pudding**
1(16 ounce) can crushed pineapple, w/juice
Fold together icing ingredients. Ice layers and stack.
*Tastes best if this cake sets 24 hours before serving
**Use sugar free pudding for less carbohydrates
2 cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
2 Tbsp. sugar
1 stick (1/2 cup) butter
½ cup milk
½ cup raspberry preserves (or strawberry, apricot, or apple)
½ cup flaked coconut (or a handful of finely chopped nuts)
Preheat oven to 450°F.
In a mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter with a pastry blender or fork until crumbly. Make a well in the center of the dry ingredients; add milk. Stir with a fork until the dough clings together (this may take a while). Turn the dough onto a lightly floured surface; knead for about 10-12 strokes. Roll dough into an 8 x 15 inch rectangle.
Spread preserves over the dough. Sprinkle with coconut or nuts. Fold dough in half to make a 4 x 15 inch rectangle. Cut in 1-inch strips. Holding strips at both ends, twist twice. Place on lightly greased baking sheet.
Bake for 10-12 minutes, or until golden brown.Makes 15 twists.
The Best Apple Pie
4 cups or more sliced apples
½ cup sugar
4½ tsp. cornstarch
¼ tsp. salt
Juice of ½ a lemon
Cinnamon, to taste (optional)
¼ cup cool water
2 cups flour
1 cup (2 sticks) butter
¼ tsp. salt
Preheat oven to 450°F. Combine sugar, cornstarch and salt in a small bowl. Peel and slice apples, tossing as you go with a spoonful of the sugar/cornstarch mixture and a squeeze of lemon juice, until you have used it all. Add cinnamon if desired.
For the crust, remove 1/3 cup flour from the 2 cups and mix the 1/3 cup in a bowl with the ¼ cup cool water, until it forms a paste. In a large bowl, cut the butter into the remaining flour and salt with a pastry blender or fork. Mixture should be crumbly. Add the paste to the flour/ butter mixture and stir using the back of a fork (or a dough hook on a kitchen mixer) until dough forms a ball.
Divide dough into 2 equal pieces. Heavily flour rolling surface and rolling pin. Roll out bottom crust to 1/8 inch thick; place in a 9-inch pie plate. Fill with apples and dot with butter (optional). Roll out top crust, place on top and crimp edge with a fork. Pierce the top of the pie a dozen times. Bake at 450°F for 10 minutes, then reduce heat to 350° and bake another 50 minutes. Let cool completely before cutting.