Ingredients
1 (16 ounce) package wide egg noodles
1 cup reduced fat margarine
1/2 cup fat free sour cream
1 1/2 cups egg substitute
2 cups white sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 (16 ounce) jar applesauce
1/4 cup raisins
1/4 cup graham cracker crumbs (optional)
1 teaspoon ground cinnamon, or to taste
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente. Drain.
In a large bowl, mix together margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, and applesauce. Stir in noodles and raisins.
Spread graham cracker crumbs on the bottom of the prepared dish. Pour the noodle mixture over the crumbs. Sprinkle top with cinnamon.
Bake 45 to 60 minutes in the preheated oven, or until set. Cover with foil if it browns too quickly.
8.25.2011
Blueberry Cheesecake Ice Cream recipe.
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
1 1/2 cups sugar
1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract
Directions
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice
GRAHAM CRACKER MIXTURE:
2 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
1 1/2 cups sugar
1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract
Directions
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in.x 1-in. baking pan. Bake at 350 degrees F for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.
Brussels Sprouts Supreme recipe.
Ingredients
1 pound Brussels sprouts, trimmed
1 cup chopped celery
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 cup process American cheese, shredded
1/4 teaspoon salt
1 pinch cayenne pepper
Directions
Place brussels sprouts, celery and a small amount of water in a saucepan; cover and cook for 8 minutes or until crisp-tender.
Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add cheese, salt and cayenne if desired; stir until cheese is melted. Drain sprouts and celery; top with cheese sauce.
1 pound Brussels sprouts, trimmed
1 cup chopped celery
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 cup process American cheese, shredded
1/4 teaspoon salt
1 pinch cayenne pepper
Directions
Place brussels sprouts, celery and a small amount of water in a saucepan; cover and cook for 8 minutes or until crisp-tender.
Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add cheese, salt and cayenne if desired; stir until cheese is melted. Drain sprouts and celery; top with cheese sauce.
Angel Cookies II recipe.
Ingredients
2 3/4 cups sifted all-purpose flour
4 cups confectioners' sugar
2 1/4 teaspoons salt
3 cups shortening
1 tablespoon vanilla extract
4 ounces chopped walnuts
Directions
Sift together flour, confectioners' sugar and salt in large mixer bowl. Add the shortening, vanilla and chopped walnuts. Using low speed of an electric mixer, mix all ingredients until just blended.
Roll dough on floured counter into 1 1/2 inch cylinders. Refrigerate for at least 30 minutes until firm enough to slice.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Remove dough from the refrigerator and slice into 3/8 inch thick slices. Place cookies on prepared cookie sheets.
Bake cookies at 350 degrees F (175 degrees C) for 10 minutes. Cookies should be white, if they turn brown reduce the cooking time.
2 3/4 cups sifted all-purpose flour
4 cups confectioners' sugar
2 1/4 teaspoons salt
3 cups shortening
1 tablespoon vanilla extract
4 ounces chopped walnuts
Directions
Sift together flour, confectioners' sugar and salt in large mixer bowl. Add the shortening, vanilla and chopped walnuts. Using low speed of an electric mixer, mix all ingredients until just blended.
Roll dough on floured counter into 1 1/2 inch cylinders. Refrigerate for at least 30 minutes until firm enough to slice.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Remove dough from the refrigerator and slice into 3/8 inch thick slices. Place cookies on prepared cookie sheets.
Bake cookies at 350 degrees F (175 degrees C) for 10 minutes. Cookies should be white, if they turn brown reduce the cooking time.
Subscribe to:
Posts (Atom)