Whipped Topping Recipes (Homemade Cool Whip)

1 teaspoon Knox Gelatin
2 teaspoons cold water
3 tablespoons boiling water
 1/2 cup ice water
1/2 cup nonfat dry milk
3 tablespoons sugar (extra fine preferred)
3 tablespoons vegetable oil
few drops vanilla extract (optional)

Extra fine sugar can be found in 1 lb. boxes in the sugar section. If it isn't available, regular white granulated sugar may be used as-is, or run it through a food processor for easier dissolving.
Chill a small metal mixing bowl. Soften gelatine with 2 teaspoons of cold water. Stir in boiling water until gelatine has dissolved completely. Cool until lukewarm.

Add the ice water and nonfat dry milk. Beat at high speed until mixture forms stiff peaks. Gradually add sugar while constantly beating, then add oil and gelatine.

Freeze for 15-20 minutes, then transfer to refrigerator until ready to use. Stir before using to retain the creamy texture.

This whipped topping is especially good when piped through an ice cream dispenser, but it can just be dished with a spoon as you would Cool Whip.

Cobbler

Mix together:
1 cup flour
1 cup sugar
1 cup milk
3 teaspoons baking powder
Desired spices (see below)

Spices to use:
With peaches - nutmeg
With Apples - cloves or cinnamon

1/2 cup butter (1 stick)
1 quart fruit

Melt the butter in a square pyrex pan. Pour the batter into the buttered pan. Pour the fruit over the batter, do not stir. The batter will rise over fruit and cover it.

Bake at 325 degrees for 35 to 45 minutes.

Never Fail Sopaipillas

https://www.cpr.org/2020/01/03/never-fail-sopaipillas-check-out-these-nostalgic-flavors-from-the-san-luis-valley/

4 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt

2 tbsp. sugar
2 tbsp. vegetable shortening
1 cup milk
vegetable oil for frying

Sift flour, baking powder, salt and sugar into large bowl. Cut in shortening 

until mixture resembles cornmeal. Stir in milk until mixture forms a firm dough. 

Knead dough on a lightly floured surface until smooth. Let reset 2 minutes. 

Roll out to 1/4 inch thick; cut into squares or diamonds.

Heat oil in deep saucepan or deep fat fryer to 375°. Fry a few at a time, 

turning often so they fry evenly until golden brown. Remove from oil with 

slotted spoon to a paper towel to drain. Serve with butter and honey or 

cinnamon.

Ice Box Cheesecake

http://1krecipes.com/the-famous-woolworth-ice-box-cheesecake/2/

Aunt Irene Wondra made this cheesecake when we went to see them in Ohio. I didn't realize it was a Woolworth's cheesecake. It is easy and delicious.

Woolworth Ice Box Cheesecake Recipe

Ingredients:
1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 12 oz can Carnation Evaporated milk, well chilled
Graham crackers, crushed

Directions:
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers.
Spread filling over and top with more crushed Graham crackers. Chill.

Source : geniuskitchen.com/recipe

Keto Cheesecake

https://www.delish.com/cooking/recipe-ideas/recipes/a58711/keto-cheesecake-recipe/

ingredients
YIELDS: 8 - 10 SERVINGS

Cooking spray, for pan
1/2 c. almond flour
1/2 c. coconut flour
1/4 c. shredded coconut
1/2 c. (1 stick) butter, melted
3 (8-oz.) blocks cream cheese, softened to room temperature
16 oz. sour cream, at room temperature
1 tbsp. Stevia
2 tsp. pure vanilla extract
3 large eggs, at room temperature
sliced strawberries, for serving
Directions
PREP TIME: 0:15
TOTAL TIME: 8:00

Preheat oven to 300°. Grease an 8 or 9-inch spring-form pan, and cover the bottom and edges with foil. In a medium bowl, mix together the flours, coconut, and butter. Press the crust into the bottom and a little up the sides of the prepared pan. Place the pan in the fridge while you make the filling.
In a large bowl, beat the cream cheese and sour cream together, then beat in the stevia and vanilla. Add the eggs one at a time, mixing after each addition. Spread the filling evenly over the crust.
Place pan in a water bath, then bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. Turn oven off, but leave the cake in the oven with the door slightly ajar to cool slowly for an hour.
Remove pan from water bath and take off foil then let chill in the fridge for at least five hours or overnight. Slice and garnish with strawberries.

Lemon Icebox Pie

Recipe from JoAnn T.'s recipe collection

1 1/2 cups vanilla wafer crumbs, about 40 wafers
1/4 cup melted butter
1 envelop unflavored gelatin
1 3/4 cups water divided
1 14 ounce can sweetened condensed milk (Not evaporated)
1 3 ounce package or 6 tablespoons pre-sweetened lemonade-flavor drink crystals

Combine crumbs and butter; press firmly on bottom and up the side of the 9 inch pie plate. Chill.

Meanwhile, in small saucepan, sprinkle gelatin over 1/4 cup water, and let stand 1 minute. Over low heat, stir until gelatin dissolves and set aside.
I medium mixing bowl, combine sweetened condensed milk, remaining 1 1/2 cups water and lemonade crystals; mix well. Stir in gelatin mixture. Pour into prepared crust.
Chill at least 3 hours or until set. Garnish as desired. Refrigerate leftovers.

Chocolate Rice Krispy Balls

1/2 cup peanut butter
3 tablespoons soft butter
1 teaspoon vanilla
1 cup rice krispys
1/2 cup chopped pecans
1 cup shredded coconut

Mix together and put into the refrigerator for 1/2 hour. Remove and form into balls. Return to the fridge and let chill for at least an hour.

In a double boiler, melt 1 package chocolate chips and 1 square sweet chocolate.
Keep on low so that the chocolate stays soft.
Drop balls into chocolate mixture one at a time, using fork to roll them so that chocolate will coat them. Put on parchment paper and keep in the fridge.

Chocolate peanut butter ice cream

From UncleJoe, homesteading

2 c. vanilla sugar (or add a tablespoon of pure vanilla extract if you don't have V. sugar)
1/2 c. Hershey's Cocoa
1/3 c. water

Combine in a saucepan and bring that mixture to a boil. Boil at least 2 minutes. That takes the grittiness out of the sugar. Do Not skip this step.
Remove from heat and stir in about 2/3 c. of PB. Here I'm just guessing. I take a regular tablespoon and plop 3 big spoonsful in the hot mix. 
Add the vanilla if it's not in the sugar.

While the Choc/PB mixture is heating up, Put 1 qt of half and half and 1 pint of heavy whipping cream in the freezer can. 
Whip 4 eggs and and add them to the cream. Mix well.

Add the hot mixture and mix it very well.

Plug in the freezer or start cranking by hand if that's what you use. 20-30 minutes later, enjoy. 

Fresh Cherry Cobbler

6 ounces unsalted butter
1/2 cup brown sugar
1/2 cup white sugar
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 cup chopped walnuts
1/2 cup rolled oats
2 pounds cherries, stems and pits removed

Cream softened butter with sugars. Sift flour, baking powder, salt, cinnamon and ginger together. Blend into creamed butter. Stir in oats and walnuts. Wrap in plastic and refrigerate until firm, about 1/2 hour. Preheat oven to 375 degrees.

1/2 cup sugar
1 tablespoon unsalted butter
1/2 teaspoon vanilla
1 tablespoon ginger, peeled and minced (I will consider omitting this!)
zest of 1 lemon

In a medium saucepan, heat sugar, butter, vanilla, ginger, and lemon zest to a simmer. Add cherries and cook, stirring constantly for two minutes. our into buttered cobbler dish. Cover cherries with crumbled mix from refrigerator.

Chocolate Molasses Cake

from Betty Sporrer, wife of Dean "Buck" Sporrer

1 package chocolate cake mix
4 eggs
1/2 cup unsulphered molasses
1 package instant chocolate pudding
1 cup water

Combine ingredients and mix well. Beat on medium speed for 2 minutes or 300 strokes by hand. Pour into greased bundt cake pan. Bake at 350 degrees for 40 to 45 minutes.

Persian Rice Dessert, Sholeh-Zard

from Parvin Bragg

This is a large recipe. I would consider cutting it in half of fourths.

Basmati rice is a recommended rice to use in this recipe.

3 cups rice (1 1/2 or 3/4 cup) , washed well and rinsed three times. Drain the rice and put in a larger sauce pan. Add 16 cups (8, 4) water and 1/2 (1/4, 1/8) teaspoons salt. Bring to a boil, skimming the foam off as it forms. Cover and simmer for 30 minutes until the rice is soft.

Stir in 6 cups (3, 1 1/20 sugar. Cook for 20 minutes longer, stirring constantly.

In a small bowl, combine 1/2 (1/4, 1/8) teaspoon powdered saffron and 4 (2, 1) tablespoons hot water.

After the rice has cooked, add the saffron and
1/2 cup unsalted butter (1/4, 1/8)
4 tablespoons slivered almonds (2, 1)
2 teaspoons ground cardomom (1, 1/2)
1/2 cup rose water (1/4, 1/8)

Cover and simmer 45 minutes stirring constantly (!) until mixture has thickened to a pudding consistency. Pour pudding into a shallow serving dish, or into individual serving dishes.

Garnish with
1 teaspoon cinnamon, ground (1/2 t, 1/4 t)
2 tablespoons slivered almonds, optional (1 tablespoon, 1/2 tablespoon)
2 tablespoons pistachios, optional (1 tablespoon, 1/2 tablespoon)

Chill in refrigerator until set, about 2 hours.
Serve cold.

Haupia, Hawaiian Luau Dessert

http://www.food.com/recipe/haupia-125832?ftab=reviews#activity-feed

INGREDIENTS
1 (12 ounce) cans coconut milk
4 -6 tablespoons sugar
4 -6 tablespoons cornstarch
3/4 cup water
1/2 teaspoon coconut extract ( vanilla or Coconut rum can be used)
toasted coconut, for topping (optional)

DIRECTIONS
Pour coconut milk into saucepan.
Combine sugar and cornstarch; stir in water and blend well.
Stir sugar mixture into coconut milk; cook and stir over low heat until thickened add coconut extract.
Pour into 8-inch square pan and chill covered until firm.
Cut into 2-inch squares. Garnish with toasted coconut.

Easy Homemade Chocolate Turtle Cake

http://78recipes.com/easy-homemade-chocolate-turtle-cake/

Ingredients :

1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix

How to make it :

Prepare cake mix as directed.
Pour 1/2 of the batter in a 13×9 inch pan.
Bake at 350 for 15 minutes.
Remove and let cool.
In a double boiler, add caramels, milk and butter and stir constantly till melted.
Pour melted caramel over cooling cake.
Sprinkle on top 1 cup of pecans& chocolate chips.
Pour remaining batter on top and bake for an additional 20 minutes.

Skinny Lemon Brownies

http://78recipes.com/skinny-lemon-brownies/

Nutrition: calories 121.6, fat 6.3 g, carbs 15.7 g, fiber .4 g, protein 1.2 g, sugars11.2 g, sodium 71.1 mg

Lemon Brownies

Makes 16 brownies

Ingredients:

• 1/2 cup all purpose flour
• 1/4 cup whole wheat pastry flour
• 1 stick butter, softened
• 2 large or extra large eggs
• 3/4 cup super fine sugar or granulated sugar
• 2 tbsp lemon fresh lemon juice
• 1 1/2 tbsp lemon zest
• 1/4 tsp Kosher or sea salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp vanilla extract

Lemon glaze:

• 1/2 cup sifted powdered sugar
• 2 tbsp fresh lemon juice
• 1/2 tsp cold water if needed
• lemon zest for sprinkling on top

Directions:

1. Preheat oven to 340 degrees. Mist a non stick 8 or 9 inch square pan with cooking spray. Set aside.
2. In a large mixing bowl, beat with a hand held mixer or stand mixer, the softened butter with the sugar until fluffy. Add the eggs one at a time until well incorporated. Add the lemon juice and zest and mix just until combined.
3. In a separate bowl, whisk together the flour, salt, baking soda and baking soda. Add the flour mixture into the wet ingredients and beat at medium speed for about 1 to 2 minutes until nice and creamy.
4. Pour batter into prepared pan and bake for about 20-24 minutes. Try not to over bake. The edges will turn lightly golden brown. A toothpick should have moist crumbs. Let cool on a wire rack for at least 20 minutes.
5. While cooling, prepare the glaze and then spread over the brownies and sprinkle on the zest. Cut into 16 brownies and enjoy!

Homemade Kit Kat Bars

75 club crackers.
½ pound of unsalted butter.
2 cups of graham crackers crumbs.
1 cup of firmly packed dark brown sugar.
1.2 cup of milk.
⅓ cup of granulated sugar.
⅔ cup of creamy peanut butter.
½ cup of semisweet chocolate chips.
½ cup of butterscotch chips.

How to:

First, you need to arrange one layer of club crackers in a 9×13 rectangular baking pan. Break some to fit in the holes.

In a large saucepan, melt the butter over medium heat, mix in the graham cracker crumbs, dark brown sugar, milk and granulated sugar and boil the mixture for 5 minutes while stirring. Turn off the heat and pour half the mixture over the graham crackers.

Add a second layer of club crackers and top with the second half of the mixture.

Finish with a layer of crackers.

In a small saucepan, mix together the peanut butter, chocolate, chips and butterscotch chips and melt while stirring over medium low heat.
Once well combined, spread over the crackers and let cool before refrigerating for two hours, covered.

Once cooled, cut into 2 inch bars, you can store them in an airtight container in the refrigerator for over two weeks.

Cream Cheese Lemonade Pie

http://78recipes.com/cream-cheese-lemonade-pie/

You’ll Need (for the creamy pie):

1 (5 oz) can of evaporated milk.
1 (3.4 oz) box of instant lemon pudding mix.
2 (8 oz) packages of cream cheese.
¾ cup of frozen lemonade concentrate.

You’ll Need (for the pie crust):

2 ⅔ cups of graham cracker crumbs.
⅓ cup of sugar.
½ cup of melted butter.
Or you can just use 1 graham cracker crust (9 inch).

How to:

To make the pie crust, mix together all the ingredients in a medium bowl until well combined.
In a deep pie dish, press the graham cracker crumbs evenly and bake for 10 to 12 minutes in a preheated oven to 350°.
To make the creamy pie, beat together the milk and pudding mix in a small bowl on low for 2 minutes.
Beat the cream cheese in a separate bowl for 3 minutes until light and fluffy.
Beat in the lemonade concentrate gradually, then the pudding mix.
Pour the mixture into the graham cracker crust and refrigerate covered for 4 hours.

Pecan Cake Bars

Pecan Cake Bars

http://78recipes.com/pecan-cake-bars/

For crust:

2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:

1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

How to make it :

Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Raspberry Parfait Pie

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 242

1 3 ounce package jello (raspberry)
1 1/4 cup boiling water

Dissolve jello in water real well, add by spoonfuls 1 pint vanilla ice cream. Blend well after each addition. Chill until mixture makes soft mounds. Add 1 cup to 2 cups fresh, unsweetened, drained raspberries.

Pour into graham cracker crust and chill until very solid, overnight is best. You can decorate with whole fresh raspberries and crushed graham cracker crumbs.

Cherry Crunch

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 213

Ruth Lusk

40 graham crackers (rolled fine)
3/4 cups sugar
1 teaspoon cinnamon
3/4 cups butter 
1 can cherry pie mix
5 egg whites, beaten stiff
fold in 1 cup sugar

Melt butter and mix with cracker crumbs, sugar, and cinnamon. Pat 3/4 of the mixture into the bottom and sides of a 9 x 13 buttered pan. Pour cherry mix over crumbs in the ban. Spread beaten egg whites over cherries, cover with remaining crumbs. Bake 35 minutes at 275 degrees. Cut in large squares and serve plain or with ice-cream.

Peanut Butter Easter Eggs

Ingredients

• ¾ cup creamy peanut butter
• ½ cup butter, softened
• ½ teaspoon vanilla extract
• 2-1/3 cups confectioners' sugar
• 1 cup graham cracker crumbs
• 1-1/2 cups semi-sweet chocolate chips
• 2 tablespoons shortening

Instructions

1. In a large bowl, beat peanut butter, butter and vanilla until blended.
2. Gradually beat in confectioners' sugar and cracker crumbs.
3. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets.
4. Chill 30 minutes or until firm.
5. On low heat, melt chocolate chips and shortening; stir until smooth.
6. Dip eggs in chocolate mixture; allow excess to drip off.
7. Return eggs to baking sheets.
8. Chill 30 minutes.
9. If desired, decorate eggs with icing.
10. Let stand until set.
11. Store in airtight containers in refrigerator.