THE COLOUR IS GRAY

3/4 cup dry roasted peanuts, chopped
1 (15 ounce) package brownie mix (plus ingredients to make brownies)
3 medium bananas divided
1 1/4 cups cold milk
1 package vanilla instant pudding and pie filling
1 (8 ounce) container frozen whipped topping, thawed
12 strawberries
1 (1 ounce) square semisweet chocolate for baking (optional)

Heat oven to 350 degrees F.

Chop peanuts. Prepare brownie mix according to package directions, stir in 1/2 cup of the peanuts. Pour into a 9 x 9-inch baking dish. Bake according to package directions. Cool completely.

Slice 2 bananas; place in single layer over brownie.

In a small bowl, whisk pudding mix into milk. Beat until mixture just begins to thicken. Gently fold in 2 1/2 cups of the whipped topping. Quickly spread pudding mixture over bananas. Refrigerate 30 minutes.

Sprinkle remaining peanuts over pudding mixture. You can grate the chocolate for garnish over top of the dessert.

Labels: Food n Drink Recipes

Chocolate chips
Banana, cut in 1 1/2-inch pieces
Flour tortillas
Cinnamon and sugar mix
    (1 cup sugar to 2 to 3 tablespoons cinnamon)
Canola oil for frying

Place banana piece in center of tortilla. Place chocolate chips around. Fold and roll up. Seal edges with water. Fry in oil until browned, crispy and blistered. Drain on paper towels and then roll in cinnamon/sugar mix. Serve with ice cream if desired.

NOTE: You can make this with any kind of fruit, for example: Peaches, brown sugar (dot with a tiny amount of butter) and pecans...cherry pie filling, apple pie filling, cinnamon and raisins...Use your imagination!

Labels: Food n Drink Recipes

Source: General Mills and Betty Crocker - used with permission

Bisquick mix and instant pudding make this showstopper of a dessert a piece of cake!

Pudding Topping (see below)
1 1/2 cups Original Bisquick mix
1/2 cup sugar
1/3 cup milk
2 tablespoons baking cocoa
2 tablespoons butter or margarine, melted
1/2 teaspoon vanilla extract
2 eggs
2 medium bananas
1/4 cup chocolate or fudge topping

Make Pudding Topping.

Heat oven to 350 degrees F. Grease and flour round pan, 9 x 1 1/2 inches.

Beat remaining ingredients except bananas and chocolate topping on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.

Bake about 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.

Serve cake topped with pudding and bananas. Drizzle with chocolate topping. Cover and refrigerate any remaining dessert.

Pudding Topping:
1 (4-serving size) package vanilla instant pudding and pie filling mix
1 1/4 cups milk
1 cup frozen (thawed) whipped topping

Beat pudding mix (dry) and milk in medium bowl with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Cover and refrigerate 1 hour.

High Altitude (3500-6500 ft) No changes.

Labels: Food n Drink Recipes

Fudge:
2 cups granulated sugar
1/2 cup all-purpose flour
3/4 cup cocoa
5 eggs, beaten
1 cup plus 2 tablespoons butter, melted
2 teaspoons vanilla extract
1/2 cup chopped pecans

Kahlua Cream:
1/2 cup confectioners sugar
3 tablespoons Kahlua liqueur
1 cup whipping cream

Heat oven to 300 degrees F.

Combine sugar, flour, and cocoa. Add eggs. Beat in melted butter and vanilla. Stir in chopped pecans. Pour into 8 custard cups. Set in 13 x 9 x 2-inch pan and add water halfway up. Bake for 40 to 45 minutes.

Serve warm topped with Kahlua Cream.

Kahlua Cream: Whip cream until it begins to thicken. Add sugar and Kahlua and continue to beat until proper consistency.

Labels: Food n Drink Recipes

2 small bananas, peeled and thinly sliced crosswise
2 ounces fine-quality bittersweet chocolate (not
    unsweetened), chopped fine
1/4 cup heavy cream
1/8 teaspoon vanilla extract

Heat oven to 425 degrees F.

Divide half of the banana slices between two 1-cup ramekins and sprinkle half of chocolate over them. Arrange remaining banana slices over chocolate and top with remaining chocolate.

In a bowl, stir together cream and vanilla and pour over mixtures. Bake desserts in middle of oven 10 minutes.

Serves 2.

Labels: Food n Drink Recipes

6 baking apples, such as Rome or Granny Smith
1/2 cup caramel sundae topping
3/4 teaspoon ground cinnamon
1/2 cup ground walnuts
1/4 cup black currants
1/2 cup miniature marshmallows

Heat oven to 350 degrees F.

Cut off and discard 1/4 inch thick slice from top of each apple. With knife, remove cores, leaving bottoms intact. Place in 11 x 7-inch baking pan.

In bowl, combine caramel sundae topping and cinnamon.

In separate bowl, combine walnuts and currants; stir in 6 tablespoons topping mixture. Fill apples with walnut mixture. Drizzle with remaining topping mixture. Cover pan with foil.

Bake until apples are tender, 1 hour, 10 minutes.

Position broiler rack so that tops of apples in pan will be 4 inches from heat source; preheat broiler. Top apples with marshmallows. Broil until marshmallows brown, 30 seconds.

Nutrition: calories 268; protein 2 g; fat 4 g; (0 g saturated); chol. 0 mg; carbs 57 g; sodium 80 mg; fiber 6 g; sugar 45 g

Labels: Food n Drink Recipes

6 large baking apples *
2/3 cup seedless black or red raspberry jam
1 cup Marshmallow Creme
1/3 cup chopped nuts

* Rome Beauty, York Imperial, Rhode island Greening, Baldwin, Newton Pippin

Core appless almost through to blossom ends. Peel about 1/3 of the way down from stem ends. Place in baking pan, peeled side up. Add enough boiling water to cover bottom of pan. Cover pan. Bake apples at 350 degrees F for 20 minutes.

Remove cover and spread half the jam over peeled portion of the appless. Bake 15 to 30 minutes longer, or until apples are easily pierced with a fork. Remove from pan and cool.

Combine remaining jam, Marshmallow Creme and nuts. Use to top baked apples just before serving.

Labels: Food n Drink Recipes

1 envelope active dry yeast
1/4 cup warm water (100-110 degrees F)
3/4 cup milk, scalded
1/4 cup (4 tablespoons) margarine
1/4 cup granulated sugar
1/2 teaspoon salt
3 1/2 cups (about) flour
1 1/2 teaspoons cinnamon
1 egg
2 cups peeled, chopped apples
1 cup powdered sugar
2 tablespoons hot water

Sprinkle yeast over warm water and set aside for 5 minutes.

Meanwhile, combine hot milk, margarine, sugar and salt in a large mixer bowl; let stand until margarine melts. Beat in 1 cup flour. Add yeast mixture, cinnamon and egg, beating until combined. If using a heavy-duty mixer, beat in remaining flour to make a sticky dough. If using a hand mixer, stir in remaining flour with a spoon.

Turn dough onto a floured board and knead 5 to 10 minutes, until soft and elastic, adding additional flour if necessary. Place dough in a greased bowl and turn to grease top. Cover and let rise about 1 1/2 hours, until doubled in bulk; or cover and let rise overnight in the refrigerator. Bring dough to room temperature before continuing.

Punch down dough and divide into thirds. Shape one-third of dough into a flat disc. Chop roughly with a sharp knife. Toss with one-third of the apples. Arrange apples and dough in six mounds on a greased baking sheet. Repeat with remaining dough and apples. Cover and let rise at room temperature until doubled in bulk, about 1 hour.

Uncover and bake at 350 degrees F for about 15 minutes, or until golden. While still warm, drizzle with glaze made by stirring together powdered sugar and water. When cool, store in plastic bags.

Labels: Food n Drink Recipes

8 ounces butter (room temperature)
1 cup confectioners sugar
8 ounces cream cheese (room temperature)
1 1/2 cups roasted pecans
1 cup grated white chocolate
1 cup Bailey's Irish Cream (or other Irish cream liquor)
1/2 teaspoon vanilla extract
8 ounces ricotta cheese
8 to 10 large cannoli shells

In a mixer with paddle attachment mix butter and sugar until well combined.

Add cream cheese and mix on high for 1 minute. Add pecans, white chocolate, Irish cream liquor and vanilla extract to cream cheese. Combine.

Mix in ricotta cheese very slowly with spoon (over-whipping ricotta will result in a runny mixture). Cover and place in refrigerator for 1 hour.

Spoon filling into cannoli shells. Dust with confectioner sugar, if desired. Serve.

Labels: Food n Drink Recipes

Source: Oregon Daily Emerald - December 4, 2000

1 cup butter
2 teaspoons vanilla extract
4 squares unsweetened chocolate
1 small box vanilla wafers
4 eggs
3/4 teaspoon peppermint flavoring
2 cups sifted powdered sugar

Beat together butter and powdered sugar until light and fluffy. Add melted chocolate and beat well. Add eggs, one at a time, beating well until really fluffy. Add peppermint flavoring.

Crush the vanilla wafers and sprinkle a spoonful of wafer crumbs into 18 cupcake holders. Spoon in chocolate mixture and sprinkle with remaining crumbs. Freeze, and serve with a dollop of whipped cream on top.

Labels: Food n Drink Recipes

12 ounces vanilla wafers, crushed
1/2 pound butter, melted
2 1/2 cups confectioners sugar
2 eggs
1/2 teaspoon vanilla extract
1 pound canned apricot halves, cut and drained
4 ounces chopped pecans
2 cups heavy cream

In a 13 x 9-inch pan make a layer of half the crushed vanilla wafers. Mix together the butter, confectioners sugar, eggs and vanilla extract. Pour this over the vanilla wafers. Cover this mixture with the apricot halves, then sprinkle the chopped nuts over the top. Whip heavy cream until stiff and spread over apricots. Cover the top with the remaining half of the vanilla wafers. Refrigerate for at least 24 hours.

Cut into squares to serve.

Labels: Food n Drink Recipes

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