Gooey Butter Cake A La St. Louis, MO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient — Preparation Method
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VAN GEFFEN VGHC42A
1 Box yellow cake mix used dry — (18 ounces)
1/4 pound Butter; melt — cool
2 Eggs — slightly beaten
FILLING
1 Package cream cheese — (8 ounces) soft
1 pound Powdered sugar
1 1/2 teaspoons Vanilla

CAKE-Blend cake mix, butter and eggs together well in medium mixing bowl
until crumbly but moist. Pat mixture evenly over bottom of Pam sprayed
jelly roll pan. Pat it lightly but evenly. Set aside while you preheat
oven to 350~ and prepare the filling. FILLING-Combine cream cheese, sugar
and vanilla well in 2-qt bowl, beating with mixer on medium speed until
smooth. (About 5 minutes beating time). Pour over cake mix layer. Place on
center rack of oven and bake at 350~, about 30 to 35 minutes or until
golden brown and top looks like a nicely baked cheesecake would. Cool in
pan on rack 1 hour. Cut into neat serving squares and refrigerate, covered
in plastic wrap to serve within a few days. Does NOT freeze well. Source:
Gloria Pitzer’s Mostly 4-Ingredient Recipes.

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Popularity: 7% [?]

Title: SPACESHIP CAKE
Categories: Chocolate, Cakes
Yield: 10 servings

1 Layer chocolate cake mix
2 c Almonds, slivered
5 tb Hot water
1/2 c Light corn syrup
1/4 c Margarine, melted
2 c Chocolate chips
2 1/2 c Hot Fudge Sauce (can be used
-in place of last 4

Makes 10 Servings

ingredients above)

Preheat oven to 350 degrees F.

Prepare cake mix as directed. Pour batter into long, shallow loaf pan.
Bake cake for 20 minutes, or until done. Cool slightly before removing
from pan. Place cake on rack, top side down. With sharp knife, cut off
sharp corners of cake. Stick almonds into cake ina staggered row design.
Cover to prevent drying.

Combine hot water, corn syrup and margarine in top of a double boiler.
Bring mixture to a boil. Continue to boil until margarine melts. Remove
from heat; stir in chocolate chips. Beat until sauce is combined. (or,
heat Hot Fudge Sauce over a double boiler until it drips from a spoon.)
Cool sauce to warm; spoon slowly over cake with almonds. (This process must
be done slowly to allow the sauce time to adhere to the nuts and cake.)
Allow sauce to set before serving.

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Popularity: 4% [?]

PEACH AND CHAMPAGNE SPECIAL

Recipe By : DESSERT SHOW #DS3041
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 pint frozen vanilla yogurt
1 split chilled champagne (2 cups)
1/2 cup fresh peaches*
1 peeled and sliced kiwi

Mix yogurt, champagne and peaches together until smooth and creamy. Pour
into wine glasses
and serve immediately garnished with kiwi slices. * You can use any other
seasonal fruit.
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Popularity: 5% [?]

Apricot Burritos

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8oz pkg dried apricots — cut in pieces
1 cup water
1/4 cup granulated sugar
1/4 cup brown sugar — packed
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
20 6 inch tortillas

Bring first 6 ingredients to a boil. Simmer uncovered 10 minutes or until fruit
is tender and mixture thickened. Place 1 tablespoon of mixture on one edge of
tortilla. Roll up. Fry in hot oil until golden brown, turning once. Drain.
Serve hot or cold.

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Per serving: 150 Calories; 3g Fat (15% calories from fat); 3g Protein; 29g
Carbohydrate; 0mg Cholesterol; 169mg Sodium

Popularity: 3% [?]

Olive Garden Salad Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Dressings

Amount Measure Ingredient — Preparation Method
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1 1/2 cups Bottled Italian dressing
2 tablespoons Parmesan — grated
2 tablespoons Sugar or equivalent in — Equal
1 large Raw egg ( egg beaters equivalent)
1/4 cup oil
2 tablespoons Mayonnaise
iceberg lettuce, spinach, romaine, etc.
raw onion rings — (optional)
sliced radishes — (optional)

Blend bottled dressing, parmesan, sugar, raw egg (or egg beaters
equivalent),and mayonnaise in blender on high speed 1/2 minute or until
smooth. Pour this mixture into the top of a double boiler and add 1/4 c
oil. Stir gently with a whisk over gently boiling water until it begins to
thicken and egg is completely cooked. Chill several hours or overnight
before using. If the dressing is too thick, add more Italian dressing as
needed. Mix together equal amounts of fresh spinach, iceberg and romaine
lettuce. Allow 2 T for each salad. Moisten leaves in dressing, do not
saturate; let stand 5 minutes. Add onion rings, radish, etc.

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Popularity: 5% [?]

CHICKEN PIE WITH CORNMEAL CRUST

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Roasted cold Chicken
1/2 lb Small red potatoes
8 oz Mushrooms
3 Carrots
2 Celery stalks
1 Onion
1/4 c Salad oil
1/4 c All-purpose flour
1 1/2 ts -Salt
1 t Chicken bouillon
1/2 ts Dried thyme
1/4 ts Ground pepper
1 qt Milk
12 oz Pkg corn-muffin mix
1 lg -Egg

About 1 1/4 hours before serving:

Discard bones and skin from chicken; cut meat into bite-sized pieces.
Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside.
Preheat oven to 400 F. Slice mushrooms, carrots and celery; chop onion.
In a 12-inch skillet over high heat, in hot salad oil, cook mushrooms,
carrots, celery and onion for 5 minutes, stirring frequently, until
vegetables soften slightly; stir in flour, salt, chicken bouillon, dried
thyme and pepper until vegetables are well coated. Add chicken, potatoes
and 3 1/3 cups milk to mixture in skillet; over high heat, heat to boiling.
Boil one minute.
Spoon chicken mixture into a deep 3-quart casserole; bake, uncovered,
for 10 minutes.
Meanwhile, prepare corn-muffin mix according to label, using egg and
remaining 2/3 cups milk. After chicken mixture has baked 10 minutes,
remove casserole from oven and spoon cornmeal mixture over the top of
chicken mixture. Bake 15 minutes longer or until
cornmeal crust is golden and chicken mixture is hot and bubbly.
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Popularity: 4% [?]