punch bowl trifle

Punch Bowl Trifle

2 (20 ounce) cans crushed pineapple
1 (18 1/4 ounce) box yellow cake mix
1 (5.1 ounce) box instant vanilla pudding mix
2 (21 ounce) cans cherry pie filling
4 medium ripe bananas, sliced
2 (15 1/4 ounce) cans fruit cocktail, drained
2 (11 ounce) cans mandarin oranges, drained
1 (16 ounce) container frozen whipped
    topping, thawed
1 (7 ounce) package flaked coconut, toasted

Drain pineapple, reserving juice; set the pineapple aside.

Prepare cake batter according to package directions, substituting pineapple juice for the water (add water if necessary for the required measurement). Bake as directed in a greased 13 x 9-inch pan. Cool.

Meanwhile, prepare pudding according to package directions. Cut the cake into 1-inch cubes; place half in a 6-quart punch bowl. Top with half of the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping andcoconut. Repeat layers. Cover and chill for 6 hours or overnight.

Yields 55 (1/2-cup) servings.

The factory of the future will have two employees a man and a dog. The mans job will be to feed the dog. The dogs job will be to prevent the man from touching any of the automated equipment. — Warren Bennis

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apple cheesecake

Apple Cheesecake

38% calorie reduction from traditional recipe

Crust
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons Equal? Spoonful*

Cheesecake
2 packages (8 ounces each) reduced fat cream cheese, softened
1 cup Equal? Spoonful**
1 2/3 cups unsweetened applesauce
2 whole eggs
2 egg whites
2 tablespoons lemon juice
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1 teaspoon vanilla
1 cup reduced fat sour cream

*May substitute 3 packets Equal sweetener

**May substitute 24 packets Equal sweetener

For crust, combine graham cracker crumbs, melted butter and Equal?. Press onto bottom and 1-inch up side of a 9-inch springform pan. Bake in preheated 375 degree F oven 10 minutes. Remove from oven and cool on wire rack while preparing cheesecake.

For cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in applesauce, eggs, egg whites and lemon juice until blended. Blend in cornstarch, cinnamon, apple pie spice and vanilla until combined. Fold in sour cream, just until combined.

Pour cheesecake mixture over baked crust. Bake in preheated oven 60 to 65 minutes or until center of cake is just set. Remove from oven and cool completely on wire rack. Refrigerate several hours or overnight before serving.

To serve, carefully run sharp knife around edge of cheesecake. Carefully remove side of pan. Cut into wedges and serve.

Makes 16 servings

Nutrition information per serving: 171 cal., 5 g pro., 13 g carb., 11 g fat, 56 mg chol., 154 mg sodium

Food exchanges: 1 milk, 2 fat

Perhaps there is only one cardinal sin impatience. Because of impatience we are driven out of Paradise because of impatience we cannot return. — Franz Kafka

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mocha swirl cheesecake

Mocha Swirl Cheesecake

48% calorie reduction from traditional recipe

1 cup chocolate wafer crumbs
1/2 cup chopped pecans or almonds
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal? Spoonful*
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal? Spoonful**
2 eggs
2 egg whites
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 cup reduced fat sour cream
2 teaspoons vanilla
3 tablespoons Equal? Spoonful
1 1/4 teaspoons instant coffee crystals
1 teaspoon unsweetened cocoa powder

*May substitute 4 1/2 packets Equal sweetener

**May substitute 18 packets Equal sweetener

***May substitute 4 1/2 packets Equal sweetener

Mix chocolate crumbs, pecans, butter and 3 tablespoons Equal? Spoonful in bottom of 9-inch springform pan. Pat mixture evenly onto bottom of pan; set aside while preparing filling.

Beat cream cheese and 3/4 cup Equal Spoonful in large bowl until fluffy; beat in eggs, egg whites, cornstarch and salt. Beat in sour cream and vanilla until well blended.

Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal Spoonful, instant coffee crystals and cocoa until well combined. Pour half of plain batter into crust in pan. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.

Bake in preheated 325 degree F oven 45-50 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving.

To serve, remove sides of springform pan.

Makes 16 servings.

Nutrition information per serving: 171 cal., 7 g pro., 9 g carb., 12 g fat, 56 mg chol., 283 mg sodium

Food exchanges: 1 milk, 2 fat

Spoon feeding in the long run teaches us nothing but the shape of the spoon. — Edward Morgan Forster

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sour cream apple pie

Sour Cream Apple Pie

1 cup sour cream
1 egg
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups diced apples, peeled
1 unbaked 9-inch pie crust

Crumb Topping
1/2 cup brown sugar
1/4 cup butter
1/3 cup all-purpose flour
1 teaspoon cinnamon

Beat cream and egg together. Add flour, sugar, salt and vanilla extract. Mix until smooth. Stir in apples. Bake at 400 degrees F for 25 minutes. Remove from oven and spread with crumb topping. Bake 20 more minutes. Mix until crumbly.

Silence is one of the hardest arguments to refute. — Josh Billings

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pumpkin pie

Pumpkin Pie

36% calorie reduction from traditional recipe

Pastry for single crust 9-inch pie
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated fat free milk
3 eggs
3/4 cup Equal? Spoonful*
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

*May substitute 18 packets Equal? sweetener

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge.

Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 400 degree F oven 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack.

Makes 8 servings

Nutrition information per serving (1/8 pie): 176 calories; 7g protein; 22g carbohydrate; 9g sugar; 7g fat; 3g saturated fat; 88mg cholesterol; 236mg sodium; 3g fiber

Food exchanges: 1 1/2 starch, 1 fat

Three failures denote uncommon strength. A weakling has not enough grit to fail thrice. — Minna Thomas Antrim

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pineapple upside-down cake

Pineapple Upside-Down Cake

Pan Preparation
1/3 cup butter
1/2 cup brown sugar
Pineapple, sliced (canned)
Maraschino cherries
Pecan halves
1/2 teaspoon vanilla extract

Cake Batter
2 eggs
2/3 cup granulated sugar
6 tablespoons pineapple juice from fruit
1 cup sifted Gold Medal flour or Softasilk
1/3 teaspoon baking powder
1/4 teaspoon salt

Prepare the pan: melt butter in heavy cast iron skillet or baking dish. Sprinkle brown sugar evenly over butter. Arrange drained slices of pineapple over butter-sugar coating, and garnish well with maraschino cherries and pecan halves in the spaces.

Cake Batter: Beat eggs until thick and lemon-colored (5 minutes). Gradually beat in sugar. Add pineapple juice and vanilla extract.

Sift together flour, baking powder, and salt and beat into mixture all at once. Pour batter over fruit and nuts. Bake at 350 degrees F for 45 minutes or until wooden pick thrust into center of cake comes out clean. Immediately turn upside-down on serving plate. Do not remove pan for a few minutes; brown sugar mixture will run down over cake instead of clinging to pan.

Serve warm, plain, or with whipped cream.

Everything youve learned in school as obvious becomes less and less obvious as you begin to study the universe. For example, there are no solids in the universe. Theres not even a suggestion of a solid. There are no absolute continuums. There are no surfaces. There are no straight lines. — Richard Buckminster Fuller

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chocolate chip ice cream pie

Chocolate Chip Ice Cream Pie

Posted by JBic01 at recipegoldmine.com 5/8/02 5:35:15 am

1/2 cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened

Coat bottom and sides of an 8-inch plate with butter. Combine chocolate syrup and chips in a small microwave safe bowl. Microwave on HIGH until hot, about 45 seconds. Stir until smooth. Set aside 1/3 cup of the chocolate mixture.

Combine remaining chocolate mixture with cereal and mix to coat the cereal. Press into prepared pie plate. Freeze until firm (about 15 minutes).

Combine reserved chocolate with the sour cream and mix well. Spread 1/2 of ice cream over cereal mixture. Drizzle with 1/2 the chocolate/sour cream mixture. Top with remaining ice cream and drizzle with chocolate/sour cream. Freeze, covered until firm (about 1 hour).

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skillet peach cake

Skillet Peach Cake

3 medium eggs, beaten
1 cup Bisquick?
2 (16 ounce) cans sliced peaches, drained
2 tablespoons margarine
1/8 cup vegetable oil
Sugar (for topping)

Mix Bisquick? with beaten eggs. Melt margarine in a large cast iron skillet over medium heat. Add oil. Pour Bisquick? mixture into hot skillet, spoon peaches onto mixture, cover skillet and cook about 7 minutes.

Remove from stove. Slide cake onto a large plate. Turn skillet upside down over the plate, grasping opposite sides of both the plate and skillet with hot pads, and turn over quickly so that the cake is inverted in the skillet. Cover and cook the second side about 7 minutes. Return to plate and sprinkle with sugar.

Serves 4.

Energy is eternal delight. — William Blake

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cheesy apple crisp

Cheesy Apple Crisp

13 quarts apples (about 42 medium), peeled and sliced
2 cups water
1/4 cup plus 2 tablespoons lemon juice
8 cups all-purpose flour
8 cups granulated sugar
2 tablespoons cinnamon
1 tablespoons salt
4 cups butter or margarine
8 cups shredded Cheddar cheese
Whipped cream or ice cream (optional)

Preheat oven to 350 degrees F. Grease four 13 x 9 x 2-inch baking pans.

Arrange apples in prepared baking pans.

Combine water and lemon juice; sprinkle over apples.

Combine flour, sugar, cinnamon and salt; cut in butter until crumbly. Lightly stir in cheese. Spread over apples. Bake for 30-35 minutes, or until apples are tender and topping is crisp.

Serve with whipped cream or ice cream if desired.

100 servings

The belief that there is only one truth and that oneself is in possession of it seems to me the deepest root of all evil that is in the world. — Max Born

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microwave chocolate cake

Microwave Chocolate Cake

Submitted to recipegoldmine.com from the kitchen of Linda H.

This appeared on a tear out card I had in Good Housekeeping Magazine in the 1980s. Enjoy!

1/4 cup Hersheys Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup hot water, divided
3/4 cup plus 2 tablespoons all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons vegetable oil
1 egg
2 teaspoons vanilla extract

Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inches or 8 x 1 1/2 inches; line bottom with plastic wrap (wax paper works well).

In a small micro-proof bowl combine cocoa and 1/3 cup water; microwave on HIGH (full power) 40 to 50 seconds or until slightly thickened.

In medium bowl combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla extract and chocolate mixture; beat until batter is smooth and well blended.

Pour batter into prepared pan. Microwave on high 5 to 6 minutes* without turning until cake begins to pull away from sides (some moist spots may remain but will disappear on standing).

Let stand 5 minutes; invert onto serving plate.

Peel off plastic wrap (I use wax paper); cool. Frost.

About 8 servings.

Easy Cocoa Frosting

In small bowl combine:

3 tablespoons butter or margarine, softened
1/4 cup Hersheys Cocoa
1 1/3 cups confectioners sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

Beat to spreading consistency.

About 1 cup.

* Time is for 600 - 700 watt microwave ovens. I have a rotating plate in my oven - works fine.

Capitalism needs to function like a game of tug-of-war. Two opposing sides need to continually struggle for dominance, but at no time can either side be permitted to walk away with the rope. — Pete Holiday

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