Cookie Salad

By amber price

INGREDIENTS

• 2 (3.4 ounce) packages instant vanilla pudding mix
• 2 cups buttermilk
• 12 ounces frozen whipped topping, thawed
• 1 (20 ounce) can pineapple chunks, drained
• 2 (11 ounce) cans mandarin oranges, drained
• 1/2 (11.5 ounce) package fudge stripe cookies

DIRECTIONS

In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies into large pieces and mix in just before serving.

Is also good with strawberries or bananas

Jello Pudding Salad

By Lynda Bengtzen

3 C. Water
3 oz. Box any flavor Jello gelatin
3 oz. Box Vanilla Flavor cook and serve jello pudding- unprepared
3 oz. Box Tapioca pudding- unprepared
8 oz. cool whip
fruit of your choice

Bring water to boil and add jello. Stir until dissolved. Add vanilla pudding powder and tapioca pudding powder and boil mixture for 1 1/2 minutes. Transfer to serving bowl and refrigerate until set (at least 4 hours). Just before serving add Cool Whip and desired fruit (if any- it's good without the fruit as well). Stir until cool whip is mixed throughout.

Hawaiian Cake

By Sonya A.

1 yellow cake mix- follow directions but make the following changes
Drain 1 can of mandarin oranges and use the juice in the cake mix as part of the amount of water. Add the mandarin oranges to the cake mix towards the end of mixing time. Bake the cake according to package directions. Cool completely before frosting.

Frosting:
8 oz. tub cool whip
3 oz. package vanilla instant pudding mix
15-20 oz. can of crushed pineapple- drain most of the juice off
Mix cool whip, dry pudding and pineapple. Stir well to fully dissolve the pudding. Frost cake or spoon over individual slices if the frosting is a little thin. NOTE: If using a 20 oz. can of pineapple, drain it quite well. If the frosting is a bit thin, you can put it in the fridge for a little while and let it set up.

Applebee's Walnut Blondie with Maple Butter Sauce

Contributed by Brenda T.

Dough:
1 cup sifted
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 c chopped walnuts
1/3 c butter or margarine
1 cup packed brown sugar
1 beaten egg (may wish to use 2 eggs if you like a cakier texture)
1 Tbsp vanilla extract
1/2 c white chocolate chips
Sift flour, add baking powder, baking soda, and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9 inch square pan. Bake for 20-25 minutes in a 350 degree oven or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and Maple Butter Sauce.

Maple Butter Sauce
3/4 c maple syrup
1/2 c butter
3/4 c packed brown sugar
1/2 cup walnuts, chopped (opt)
Combine syrup and butter in small saucepan, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts if desired.

How to make a frozen buttercream transfer (FBCT)

By Amber P.

Here is the technique we learned in our cake decorating enrichment night, complete with pictures.

1. Find a picture that you want to use. Coloring book pages are the best. There are tons of free coloring sites online. I used this one. I also printed out text from Microsoft word. You have to either print it as a mirror image (which was an option on my old printer) or flip it over and trace the back of the page so you can read it through the wax paper. Tape the pages down to a hard surface that is transportable (I used a cutting board, but I’ve also used cake boards). Then cover with wax paper and tape that down (double stick tape is good).

2. Using a stiff frosting (I usually use Wilton Black) and outline your words and pictures.

This is the most tedious part- but keep it neat.

3. Start to fill in colors in layers using a round tip. Make sure to use medium consistency frosting.

4. Using a knife dipped in hot water (and re-dipping as needed) gently smooth frosting from the back to push down into crevices.

I started with Yoda’s skin, then added his robe

Make sure to smooth as you go.

Then I finished with his shirt.

5. Fill in around pictures and words with your background color- mine is black (obviously).

6. fill in the rest of the top. I measured mine to the same size as the top of the cake, but you can also do FBCT in a small shape and place it on top of an already decorated cake.

Don’t forget to smooth

7. cover with wax paper and smooth with your hands.

8. place in freezer for 30 minutes or more.

9. remove wax paper from the top of FBCT and place on top of cake that has been crumb coated and frosted on the sides.

10. peel wax paper from the top of FBCT

11. Add boarders

voila!

Here are a couple other examples:

This was my first one

This one only the Clifford is a FBCT

My favorite:

Chocolate Chip Banana Bread (or muffins)

By Amber P. modified from Better Homes and Garden Cookbook

Chocolate Chip Banana Bread

Prep: 15 minutes Bake: 50 Minutes Oven: 350

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1 egg
1 cup mashed bananas (3 medium)
¾ cup sugar
¼ cup cooking oil
1 teaspoon finely shredded lemon peel (optional)
½ cup chopped walnuts or pecans (optional)
½ bag mini semi-sweet chocolate chips

1. Grease the bottom and ½ inch up the sides of an 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and 1/8 teaspoon salt. Make a well in the center of dry mixture; set aside
2. In another bowl combine the egg, bananas, sugar, cooking oil, and, if desired, lemon peel. Add egg mixture all at once to dry mixture. Stir just till moistened (batter sure be lumpy). Fold in nuts and/or chocolate chips.
3. Spoon batter into the prepared pan. Bake in a 350 oven 50 to 55 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove load from pan, cool on rack. Wrap and store overnight before slicing for best flavor. Makes 1 loaf (16 servings)

Muffins: decrease baking time to 15 to 20 minutes.