El's Fabulous Recipes

My husband talked me into creating a webpage of my own,
so I am putting together some recipes that I have. I do a lot of experimenting
in the baking category, so I decided to share some of these recipes
with anyone who would like to experiment on their families.
When we have our family gatherings, I am always asked to bring one of
their favorites with me. They usually devour it, so I seldom bring any home.
I hope you will enjoy my recipes as much as my family enjoys them.
I don't have much time to play on this computer, so my additions to this page
will be when ever I am able to make the time to do so.
 

Main Dish
Desserts
Salads


 


 


 


 


 

DESSERTS


Cookies
Cakes
Pies












 

Cherry Delight

2C graham crackers rolled fine.
1 stick margarine melt and add grahams until moist.
Press into bottom of pan and bake 8 min, at 350, cool.
Cream one 8 oz. pkg. of cream cheese and 1c. powder
sugar together adding a little milk to make it whip.
1c. of cool whip.

Place cream and cream cheese mixture for first layer on graham cracker crust.
Add nuts (any kind will do), then add dream whip and top with can of cherries.
Chill for several hours.



   Lemon Lush   

1st Layer:
1 stick margarine
1 c. flour
3 Tbsp. sugar
1/2 c. pecans, chopped

2nd Layer:
1 c. Cool Whip
1 (8 oz.) pkg. cream cheese
1 c. powder sugar

3rd Layer:
3 small pkg. instant lemon pudding
4 1/2 c. milk

Topping:
Cool Whip
chopped nuts(pecans)

1st Layer: Mix together; press in 9 x 13- inch pan. Bake 15 minutes at
350 degrees or until lightly brown; cool.

2nd Layer: Mix together and spread over 1st layer.

3rd Layer: Whip until thick and spread over 2nd layer.

Topping: Spread rest of large carton (12 ounces) Cool Whip over 3rd layer.
Sprinkle with nuts and refrigerate.
You can use 2 packages pudding and 3 cups milk if you want a thinner
dessert. You can substitute other flavor puddings also.


Pineapple Cheesecake
For Diabetics

1c. milnot
1c. tall can pineapple crushed
1pkg. lemon jello
l lrg. pkg. cream cheese
3/4 c. granulated sugar
1/4 pkg. margarine

 

Dissolved 1 pkg. jello in 1c. boiling water, refrigerate.
Jello till jello starts to gel.
Cream the cheese and 3/4 c. of sugar together.
Whip milnot until it stands in a peak.
Combine all ingredients, cheese, pineapple, whipped milnot, jello. Pour into pan.
Melt 1/4pkg. margarine in sauce pan.
Roll out 1 sm. pkg. or 16 graham crackers until finely crushed.
Combine crackers and margarine in sauce pan until moisted.
Refrigerate 5-6 hrs.



 

Chocolate Mayonnaise Cake

Ingredients:

Sift together;
2 cups flour
1 cup sugar
1/2 cup cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda

Add;
1 cup +2 Tbs. ice water
2 tsp. real vanilla extract

When mixed thoroughly, fold in 1 cup real mayonnaise.

Instructions:

If you're using a mixer, fold the mayonnaise in by hand. Stir just till
mixed. Do not overbeat. Pour into a greased and floured 13x9x2 pan
and bake 30 minutes at 350 F. Cake is done when it
starts to pull away from the sides of the pan and the top starts to
crack. You can also use a toothpick to test. Do not overcook.
Cool five minutes before removing from the pan.

Frost with canned frosting or homemade butter frosting:

1/2 stick butter
1 lb. powdered sugar
(dash salt)
1/2 cup cocoa (optional)
2 Tbs. milk
1 tsp. vanilla

Instructions:

Cream butter, 1/2 sugar, and salt. Add cocoa and 1 Tbs. milk. Cream.
Add sugar and milk til the consistency is right and then beat at mixer's
highest speed. Frost cake immediately.

Note:

This is a traditional family recipe. I think my grandma got it off of a
Hellman's label forty years ago. It is very dark, very rich, and
requires *lots* of milk and or ice cream to wash it down.

It is a fragile cake, and so doesn't lend well to layers (it's possible,
but you must be very careful). I usually make it in a 9x13x2 pan and
frost it in the pan so that it's easy to transport to family gatherings.

It is also a very easy cake. You can make it in one bowl with a wooden
spoon. Be sure to use real mayonnaise (not light) and cold water so
that the mayonnaise doesn't separate.
The mayonnaise is the shortening and the eggs.


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COOKIES



 

  Cheery Cheesecake Cookie Bars  

 
4 Bars (1oz. ea.) Unsweetened baking choc. broken in pieces
1c. butter
2 1/2 c. sugar
4 eggs
1 tsp. vanilla extract
2 c. flour
1 pkg. (8 oz.) cream cheese, softened
1 3/4 c. (10 oz. pkg.) mini kisses milk choc. divided
1/2 c. chopped red or green maraschino cherries
1/2 tsp. almond extract
Few drops red food coloring


 

Heat oven to 350. Grease 13-9-2 in. baking pan. Place baking choc. and butter in microwave-safe bowl. Microwave on high for 2 to 2 1/2 min. stirring after each min. until mixture is melted. Beat in 2 c. sugar, 3 eggs and vanilla until blended. Stir in flour, spread batter in prepared pan. Beat cream cheese, remaining 1/2 c. sugar and remaining 1 egg, stir in 1 1/4c. mini kisses, cherries and almond extract. Add food coloring. Drop by spoonfuls over top of choc. mixture in pan. Bake for 35-40 min. or until set. Remove from oven, immediately sprinkle remaining 1/2 c. mini kisses over top. Cool completely in pan, cut into bars. Cover and refrigerate bars.
 


 

 Chocolate Chip Spice Bars 

1c. margarine
1tsp. cinnnamon
1c, sugar
1tsp.nutmeg
1/2c. brown sugar
1t. salt
2 eggs
2t.vanilla
2c unsifted flour
1pkg.chocolate chips
1t. baking soda

Beat margarine, sugar, eggs and vanilla until light and fluffy.
Blend in dry ingredients. Spread mixtures in 13x12x9in pan.
Sprinkle chocolate chips on top. Press down lightly and bake.
Bake at 375 for 13-15min.


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SALADS


 
 

 Heavenly Hash 

 
1 Lg. can pineapple tidbets drained
3/4 c. water
1/2 c. rice
1/2 tsp. salt
1 c. miniature marshmellows
10 maraschina cherries, quartered
1 (8oz.) cool whip

Drain tidbits pineapple. Mix syrup and 3/4 c. water, bring to a boil.
Add rice and salt.
Reduce heat, cover and cook, then cool.
Fold in pineapple, marshmallows, cherries and cool whip. Chill.

Note:
You can add any kind of fruit such as bananas, peaches or oranges.



 Pearl Tapioca Salad 

5 c. water
1/2 tsp. salt
1/2 c. & 2 Tsp. small pearl tapioca
3/4 c. sugar
1 (3oz.) pkg. strawberry jello
1 c. frozen strawberries, thawed and well drained
1 (8oz.) carton cool whip

Bring 5 c. water and salt to boiling point, add tapioca.
Cook slowly until tapioca is clear. Stir often.
Remove from heat, add 3/4 c. sugar and package strawberry jello.
Stir well. Cool, then refrigerate for a couple hours.
Add 1 c. strawberries which have been thawed and well drained.
Add 1 (8oz.) carton cool whip and keep in refrigerator.


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If you have any questions about these, or have other recipies you would like shown here,
                                  please contact me.

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