Reader Recipes


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PINNAPLE DELIGHT

Crust
3 cups graham cracker crumbs
3/4 cup butter, melted

Filling
3/4 cup butter, softened
2 1/4 cups icing sugar (powdered sugar)
2 eggs
Pineapple Layer
2 can of crushed pineapple, drained (about 1 cup)
Whipped Cream Topping
1 1/2 cup whipping cream
3 Tbsp icing sugar (powdered sugar)
2 tsp vanilla

Preheat oven to 350. 
In a medium bowl, combine graham cracker crumbs and butter until well combined and crumbly. Press into prepared pan.
Bake for 10 minutes, then cool completely.

In a separate bowl, mix together butter, icing sugar, eggs with an electric mixer until smooth.
Drop by spoonfuls over crust (once it has completely cooled), and gently smooth to form an even layer. Bake for 10-12 minutes, then remove and cool completely on a wire rack.

Beat the whipping cream, icing sugar and vanilla in a medium bowl until it is thick and stiff.
Drain the juice from the canned crushed pineapple.
Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling.
If you want to make it a little fancier, garnish the dessert with a sprinkle of graham cracker crumbs.
Cover and chill until ready to serve, at least 2 hours.

Thank you for the recipe, Lori-Ann Syskakis

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BLUEBERRY FLUFF

1 3/4 cup self rising flour
1 cup melted butter
1 cup chopped nuts

Mix together and press into a 9x13inch pan. Bake at 350 until golden brown. Let cool.

1 oz cream cheese
1 cup confectioner's sugar
1 Lg tub Cool Whip
1 can blueberry pie filling

Mix cream cheese and sugar with a fork. Fold in Cool Whip. Spread over crust. Top with pie filling. Cool for several hours. 


Thank you, Marina Leonard for this recipe!



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PIZZA BUGERS 

1 lb ground beef 
1/4 to 1/2 bottle chili sauce ( I use Heinz) 
1 (8oz) can tomato sauce 
8 to 10oz mozzarella cheese (shredded)

Cook beef until browned. Breaking up clumps
Add all the rest of ingredients except cheese. Let simmer 5 minutes or so.
Add cheese onto warmed buns. 

NOTE: These freeze well and make a lot. Just right for a quick dinner, or after school snack. Fill buns and wrap in double layers of  foil. Freeze. Preheat oven to 350 degrees. Place wrapped packets in oven for 15 to 20 minutes.

"A quick recipe kids and most adults like." ~ Debbie Garrett 

Thank you for the recipe, Debbie! 


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 RUM CAKE 

1 box of yellow cake mix 
4 eggs 
1/2 cup Canola oil
1 cup chopped pecans
 1 package vanilla instant pudding
 1/2 cup rum dark or light is fine i used the rum flavouring
  brown sugar optional

   GLAZE
1-1/2 stick butter 
1-1/2 cup sugar 
1/4 cup water 
3/4 cup rum

  Preheat oven to 325 F. 
Grease and flour a bundt pan 
Sprinkle nuts over bottom of pan

Then sprinkle 4 tablespoons of brown sugar over the nuts. 

Mix all cake ingredients together 
Pour batter into pan over nuts. 
Smooth out until the batter is even bake for 1 hour.or a little less if pan is black. 
While cake has ten minutes to go make your glaze
 Melt butter in saucepan 
 Stir in water and sugar cane sugar bring to boil and boil 5 min. 
Turn off 
Add rum then stir to combine and reheat for 30 seconds 
Remove cake from oven and immediately drizzle 1/3 of the glaze over bottom of cake Allow to sit 5 min. 
Invert the cake onto a serving plate
 Prick surface a hundred times with a fork 
Gently pour remaining glaze over cake allow it to drip down sides 

“This is a delicious cake. My daughters all had to have the recipe home with them!”
~ Sarah Taylor


Thank you to Sarah Taylor for the delicious Rum Cake Recipe! 

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