1 pkg. tapioca pudding
1 pkg. vanilla pudding
1 pkg. orange Jello
3 cups water
2 cans mandarin oranges
1 large cool whip
Directions: Combine puddings, Jello, water in saucepan. Cook until mixture
thickens. Chill overnight. Add to chilled mixture the oranges an cool whip. Stir
and refrigerate.
Comment: Substitute Jello flavor and fruits as desired, i.e. strawberries, peaches.
1 T. vanilla
5 ¼ cups powdered sugar
2 cups peanut butter
1 cup margarine
1 bag chocolate chips
¼ bar paraffin wax
Directions: Cream together vanilla, powdered sugar, peanut butter and margarine.
Roll into 1” balls. Set aside. Melt together chocolate chips and paraffin. Using
toothpick, dip peanut butter balls into chocolate. Set on wax paper to harden.
Remove toothpicks. Refrigerate.
Comment: This recipe will NOT double, but can be cut in half.
1 box phyllo dough
1 lb. chopped walnuts
4 sticks unsalted butter (never margarine)
½ tsp. cinnamon
Sauce:
3 cups sugar
2 cups water
1 T. fresh lemon juice
Directions: In a bowl, mix walnuts, ½ cup sugar, and cinnamon. Put aside. Make
the sauce. In a saucepan, mix 3 cups sugar, 2 cups water, and simmer for five
minutes. Add 1 T. lemon juice and simmer 2 minutes longer. Remove the pan from
the heat. Set aside to cool.
Grease a 9” x 13” pan. Place about 10 sheets phyllo dough on the pan. Spread
walnut mix evenly over the surface. Cut into 2-3” squares or diamond shapes. In a
sauce pan, melt the butter. Pour the melted butter over the baklava. Spread the
melted butter all over the baklava evenly so the butter can go down the cut slits.
Bake at 350 degrees for 30-45 minutes until lightly golden. Remove from oven.
Pour cold sauce over the hot baklava. Let it set until baklava is cold. Cut the slices
again. Serve. Refrigerate.
Comment:
50+ Saltine Crackers 1 cup sugar
2 sticks butter
1 (24 oz.) bag semi sweet chocolate chips
Directions: Line the bottom of a cookie sheet with the saltine crackers. Melt the 2
sticks of butter in a pan, bringing just to a boil. Add the cup of sugar and boil for
about 4 minutes until it becomes light brown color and a sticky consistency. This is
the key step – make sure you boil long enough to get it to a caramel-like consistency.
Pour onto the saltine crackers and bake at 375 degrees for 8-10 minutes. Remove
from oven. Put the chocolate chips on top and let them melt for a few minutes. Put
in the refrigerator for about an hour, until they harden.
Comment: These are really easy and good.
Caramel:
1 1/3 cups sugar 1/3 cup water
Flan:
2 cups milk 4 eggs plus 1 yolk
1 cup sugar 2 tsp. vanilla
Directions: Prepare caramel first. Put sugar and water in a saucepan over
moderately high heat until the syrup turns a nice golden brown; stirring constantly.
Remove from heat and add ¼ cup hot water.
For flan, mix milk, eggs, sugar, and vanilla well with a whisk. Line small individual,
greased porcelain molds with the caramel. Add the flan mixture. Put molds into a
brownie pan half-filled with water. Bake at 350 degrees for about 20 minutes, until
firm. Remove and cool. May be de-molded or eaten as is.
Comment:
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