Pina Colada Pudding Cake

1/3 cup dark rum
1 package (4 ounce) Jello coconut/cream flavored
Instant Pudding and Pie filling
1 package (2 layer size) white cake mix
4 eggs
1/2 cup water
1/4 cup oil
1 cup flaked coconut

Blend all the ingredients except the coconut in a large bowl. Mix for 4 minutes at medium speed. Pour into 2 greased and floured 9 inch layer cake pans. Bake at 350° for 25-30 minutes.

Pina Colada frosting:
Combine one 8 ounce can crushed pineapple (plus the juice) and one package Jello coconut/cream Instant Pudding and Pie filling 1/3 cup dark rum

Beat until well blended. Fold in one (9 ounce) carton of whipped topping. Frost the cake. Sprinkle with coconut.
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Lemon Pineapple Pie

1 20 ounce can of crushed pineapple undrained
1 package instant lemon pudding mix
1 package of Dream Whip
a graham cracker crust

Mix the pineapple (and the juice) with the lemon pudding mix. Prepare the Dream Whip per package directions, and fold into the pudding mixture. Pour into the graham cracker shell. Refrigerate. Top with more whipped cream to serve. NOTE: The recipe can be easily doubled and prepared in a 9 x 13 inch pan for a large dessert.

JL in South Jersey
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Miracle Pie

1 c. sweetened condensed milk
1/4 c. lemon juice
1 12 oz tub cool whip, thawed
1 16 0z pie filling, any flavor
2 graham cracker crusts

Mix milk, juice and cool whip. Fold in pie filling.
Put into pie crusts.
Velma from Washington
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Key Lime Pie (Diabetic)

1 sm. box instant sugar fee vanilla pudding
1 8oz. fat free cream cheese
1/4- 1/2 c. lime juice
graham cracker crust

Mix pudding as directed on box. Mix in cream cheese till creamy. add lime juice and mix on low for 2 minutes.
Pour into pie shell.
Velma from Washington
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Fluffy Triple Lemon or Lime Pie

1 30z. lemon Jell-O
1/2 c. sugar
1 c. boiling water
1 8oz. cream cheese, soft
1 c. lemon yogurt
2 t. lemon juice
1 12oz. cool whip, thawed and divided
1 lrg. graham cracker crust

Dissolve Jell-O into boiling water and chill for 25 minutes. Beat cream cheese till fluffy. add yogurt and lemon juice mix till smooth.. add Jell-O mixture and mix on low till smooth. Fold in 1/2 of cool whip.. Put in crust. Add rest of cool whip on top.
Velma from Washington
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This is for Jodi of K.C, June 30 newsletter. You can use at bottom or top of magic bars. Also below is a biscotti recipe i got from Kraft site. It was very good. i love making biscotti's. This is a keeper for me. Magic bars are always a hit with whoever eats them. Thanks, Nancy for your hard work in putting this newsletter together for us. Mary, Green Brook, NJ

Oreo Biscotti

Prep Time: 30 min
Total Time: 1 hr 24 min
Makes: 32 servings, 1 biscotti each

1 cup sugar
1/3 cup butter or margarine, melted
3 eggs
2 tsp. vanilla
3 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
16 OREO Chocolate Sandwich Cookies, coarsely chopped (about 2 cups)
2 squares BAKER'S Semi-Sweet Baking Chocolate, melted

Preheat oven to 350°F. Mix sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Shape each half into 9x3-inch loaf on lightly greased baking sheet with floured hands.

Bake 25 to 30 minutes or until golden brown and toothpick inserted in centers comes out clean. Remove from oven; cool 10 minutes. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Bake an additional 10 to 12 minutes on each side or until lightly toasted on both sides. Cool completely on wire rack.

DrizzLe cooled biscotti with melted chocolate.
Mary, Green Brook, NJ
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Ice Cream Sandwich Cake

1 box of ice cream sandwiches
1 large tub of Cool Whip
1 jar Magic Shell (chocolate or caramel)
2 large Butterfingers candy bars

Place ice cream sandwiches in the bottom of 9x13" pan. Put Cool Whip on top and drizzle with Magic Shell. Crush the Butterfingers and sprinkle on top and refreeze.

Enjoy! Dot in Mississippi
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This is for Jodi in Kansas City in the June 29th newsletter regarding Oreo Cookie Crumbs.

Oreo Truffles

20 oz. finely ground in food processor Oreo cookies, 1 - 8oz pkg. cream cheese, 12 oz. semi sweet choc. chips melted with 1 tsp. or so veg. oil to thin it.

Add cream cheese to cookies in processor. Blend. Roll into one inch balls (makes about 75). Put in freezer for about 30 minutes. This makes dipping easier. Dip into melted chocolate. Place on wax paper covered baking sheet. Put in fridge to harden chocolate. Put in airtight container. Store in fridge.
Joan in Linden, NJ
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Tomato Vegetable Salad Recipe

1/4 cup balsamic vinegar
1/4 cup sweet red wine
1/8 cup water
1/4 cup olive oil
1 tablespoon Dijon mustard
1 clove garlic, peeled and forced through a press
1/8 teaspoon salt
Pinch of sugar, optional
Freshly ground black pepper to taste
3 small tomatoes cut into wedges
1 medium sweet onion (such as Vidalia), sliced into 1/4-inch thick rings
1 cucumber, sliced into 1/4-inch thick rounds
6 fresh basil leaves sliced into 1/8-inch ribbons
Parmesan cheese for garnish, optional

Make the Vinaigrette:
Whisk together balsamic vinegar, red wine, water, olive oil, Dijon mustard, garlic, sugar (if using), salt, and pepper until combined.

Place tomatoes, onion, cucumber, and basil in a zip-top bag. Cover with vinaigrette. Squeeze out the air from the bag and seal. Toss to coat. Chill in the refrigerator at least two hours. Sprinkle with grated Parmesan cheese just before serving if desired.
Yield: 6 servings.
Sue
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Pecan Cheesecake
Yields one 9-inch cheesecake

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/3 cup butter or margarine, melted
1/2 cup pecans, finely chopped
24 ounces cream cheese, softened
1 1/2 cup granulated sugar
3 eggs
2 (8 ounce) containers commercial sour cream
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 cup pecans, finely chopped, toasted

Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan.

Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans.

Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 for 10 minutes; reduce temperature to 300 degrees F, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill.
Sue
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Hi~ Recent requests for Crockpot Baked Beans urged me to look up my good old authentic (non-crockpot) recipe for real Boston Baked Beans. Thought I'd share it with our 'purist' cooks here.

Durgin-Park Restaurant's (Original)

Boston Baked Beans

1 2-1/2 qt. bean pot or covered Dutch oven
1 pound beans *
1/2 tsp. baking soda
1/2 pound salt pork
1/2 medium onion -- peeled and uncut
4 Tbsp. sugar
1/3 cup molasses
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper


* Use California pea beans or small white beans.

Soak beans overnight.
In the morning, preheat oven to 325° F.

Place the baking soda in a Dutch oven and fill half way with water.

Bring to a boil and add the beans. Boil for 10 minutes.
Drain beans in a colander and run cold water through them.
Set aside.

Dice the salt pork (available in the bacon section of the grocery store) into 1-inch squares. Put half of the salt pork on the bottom of the bean pot, along with the onion. Put beans in the pot. Put the remaining salt pork on top of the beans.

Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans.

Cover pot with lid and place the pot into the preheated oven. Bake for 6 hours. Check pot periodically to check the amount of liquid. Add water to the beans slowly as needed to keep them moist; do not flood them. Remove the pot from the oven and serve. Makes about 7 cups.

NOTE: The "Durgin-Park", a famous Boston restaurant whose origins date back to the American Revolution, is known for its Boston baked beans, baked Indian pudding and apple pan dowdy. Durgin-Park cook Tommy Ryan has prepared this recipe at the restaurant for the past 37 years.
~carol in SoCal
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Good Morning great cooks! I am looking for a orange swirl cheesecake recipe.

Thanks BG in Indy from the 6-28-2010 newsletter. I am sorry it has taken me so long to post this but I had to find it. I didn't have it on my computer.

I got this recipe from a cousin some time ago. She makes it often for family get togethers. It is very good. Tastes kind of like the orange and vanilla popsicles.
Pat So Cal

Orange Ripple Cheesecake

Crust:
8 tablespoons unsalted butter, divided
1 3/4 cups graham cracker crumbs
1 1/4 cups sugar, divided

Filling:
2 pounds cream cheese at room temp.
1 1/2 tablespoons vanilla extract
1/2 cup orange liqueur or orange juice
1/2 to 1 teaspoon orange extract
4 large eggs at room temp.
4 tablespoons heavy cream (I use non fat half and half)
zest of one small orange finely minced
1 pinch salt
8 oz Sour Cream
Orange food coloring

Preheat oven to 350°F.

For Crust:
Combine graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons butter into the bowl of a food processor and pulse, about 30 seconds until you have crumbs.
Pour this mixtures into a 9" springform pan and press down with your knuckles so the pan is fully covered on the bottom and about 1/2 inch up the sides.
Bake for 12-15 minutes until set. Remove from oven and place on cooling rack.

For Cheesecake:
Lower oven to 275°F.
Place 1 package of cream cheese in a large mixing bowl (or your stand mixer bowl) along with about 1/4 of the remaining cup of sugar, beat until well combined, add in about 1/4 of the sour cream and beat until well mixed. Scraping down the bowl from time to time. Repeat this process until all packages of cream cheese, the sugar and the sour cream are incorporated and well mixed.

At this point add the liqueur or orange juice, vanilla, orange extracts, orange zest, heavy cream, and the salt. Slowly add the eggs, one at a time, while continuing to mix & scrape the bowl. Add heavy cream and whip another minute or two. Reserve 2 cups of the batter and then pour the rest into the spring form pan. With the remaining 2 cups of batter add orange food coloring until you get the color you want. Pour it in 4 dollops on top of the batter in the pan. Using a skewer swirl the orange batter into the rest don’t over do it or you’ll lose the swirls.
On the bottom rack set a baking dish with hot water. On the middle rack place a cookie sheet and set the filled spring form pan in it. Bake for ABOUT 1 hour 45 minutes. All ovens differ. The edges should be set but the center should still be giggly when done. There may be some cracks around the edges up to 3/4 of an inch. Don't worry these will settle beautifully.

Place cake on cooling rack, allow to cool for 30-45 minutes then go around edges with the offset spatula (or a thin knife) to loosen. Allow to continue cooling for 3 more hours. Refrigerate overnight to chill.

Pat So Cal
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Dinner Roll Apple Dessert

1 pkg. Pillsbury Dinner Rolls
Applesauce
Pinch of cinnamon

Press out each roll into square shape. Add 1 tablespoon applesauce. Fold to turnover shape. Bake at 400 degrees for 3 or 4 minutes.
Source: Pillsbury
Sharon
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One of the newsletters in the past talked about making Milk Toast. I ran across the recipe I gave to my daughter when she first got married.

Milk Toast

2 Slices Buttered Toast
About 1/2-cup skim milk
Sugar
Cinnamon
Raisins

Place bread in toaster. While it's toasting, place milk and raisins in a cup or bowl and warm in the microwave for approx. 1-1/2 minutes. Lightly butter then sprinkle sugar and cinnamon on the toast. Cut or break into bite-size pieces and place in bowl. Pour the warm milk and raisins over the toast.
Sharon
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