Soften gelatin in 1/4 cup of the water. In a sauce pan, bring remaining 1 cup water to a boil. Add softened gelatin and stir until gelatin is dissolved. Stir in sugar, milk and almond extract. Pour into an 8 inch square pan and chill until firm. To serve, drain peaches, saving the liquid. Cut […]

Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked […]

Put chocolate chips and peanut butter into a e-safe dish. Microwave on high 1-2 minutes until chips have completely melted. Add sweetened condensed milk; stir until mixture is of a uniform consistency. Pour into a 8″x8″ square pan lined with wax paper. Refrigerate until firm. Cut into 1″ pieces. Yield:1 1/2 pounds or 16 servings

Melt the butter in a heavy pan. Add sugar, lemon juice & zest (taste at this point & adjust for desired sweetness/sourness). Add Grand Marnier & bring to a boil. Reduce heat, fold crepes in fourths, & arrange in sauce. Spoon sauce over crepes. Warm the brandy (10 seconds in the e works) & place […]

Note:Whipping Cream; beat to a soft peak with 1/4 cup of confectioners sugar and 1 tsp vanilla (optional) Preheat the oven to 350 degrees. Lightly spray a 9″ round or square cake pan. Set aside. In a large heavy skillet, heat the 1/4 cup of butter and add 1/2 cup of the brown sugar, stirring […]

In medium saucepan, combine sugar and water. Stir well, and bring to boil. Cover and simmer 5 minutes. Uncover, remove from heat and set aside. Cut pineapple into 1-inch chunks. Measure about 2 cups. In food processor fitted with steel blade, puree 2 cups pineapple chunks until smooth, about 45 seconds. With machine running, pour […]

PENUCHE FROSTING 1/2 c Butter Or Regular Margarine 1 c Brown Sugar; Packed 1/4 c Milk 2 c Confectioners Sugar; Sifted Sift the cake flour, baking powder, baking soda, and salt, blending well and set aside. Place the vinegar in a measuring cup. Add enough milk to make 2/3 cup and set aside. Cream the […]

Preheat the oven to 325F. Melt the chocolate with the butter in the top of the double boiler over hot water until smooth. Cool slightly. Beat the eggs with the sugar in a large bowl until light. Slowly beat in the chocolate mixture. Stir in the vanilla. Sift in the flour, 2 Tbsp at a […]

Combine mints and milk in a large plastic container; let stand overnight in refrigerator. Next day, add Cool Whip; mix well. Leave in the same container and place in the freezer. Stir well, particularly from bottom, 4 or 5 times during the first 2 hours of freezing, so that it will completely mix. (The peppermint […]

MAPLE NUT BUTTER Roast nuts. Chop fine. Process butter, syrup, oil, and milk until smooth. Add nuts and pulse. Store refrigerated. Makes 1 1/3 C. (Make honey-peanut with 3 Tbsp. honey and no maple syrup)