Make-A-Mix Karine Eliason (read ebook pdf .txt) 📖

and vanilla. Blend well.

You can omit the Sour Cream Topping. Crown your cheesecake with fresh fruit and your favorite whipped topping.

Our Favorite Cheesecake

QUICK FUDGE SAUCE

To prevent scorching, stir continuously over low heat.

1-1/2 cups CHOCOLATE SYRUP MIX, page 64

6 tablespoons butter or margarine

1 teaspoon vanilla extract or other flavoring

In a small saucepan, combine CHOCOLATE SYRUP MIX and butter or margarine. Cook over low heat until smooth, thick and shiny, 5 to 7 minutes. Stir in extract or flavoring. Makes about 1-1/2 cups.

HOT LEMON SAUCE

A great addition to many desserts.

1 cup water

1/4 cup LEMON PIE-FILLING MIX, page 28

2 tablespoons butter or margarine

Combine water and LEMON PIE-FILLING MIX in a small saucepan. Bring to a boil over high heat, stirring constantly. Remove from heat. Add butter or margarine and stir to melt. Serve warm over gingerbread, pound cake, apple pie, steamed pudding and other desserts.

ORANGE-LIGHT DESSERT

A refreshing light dessert that’s welcome after a hearty meal.

Graham-Cracker Crust, unbaked, page 16

3 eggs, beaten

6 tablespoons orange juice

Grated peel of 1 orange (about 1 tablespoon)

3/4 cup sugar

1 (13-oz.) can evaporated milk, partially frozen

Prepare Graham-Cracker Crust in 9-inch-square baking pan; set aside. In top of a double boiler, combine eggs, orange juice, orange peel and sugar. Cook and stir over hot water until thickened. Cool.

In a large bowl, whip chilled evaporated milk until thick. Fold into cooled orange mixture. Spoon evenly over crust in pan. Refrigerate 3 to 4 hours. To serve, cut in squares. Makes about 9 servings.

CREAMY VANILLA PUDDING

If you prefer a lighter pudding, omit egg yolks and substitute egg whites.

2 egg yolks

2/3 cup VANILLA PUDDING & PIE-FILLING MIX, page 29

2-3/4 cups milk

2 tablespoons butter or margarine

1-1/2 teaspoons vanilla extract

Variation

Creamy Chocolate Pudding—Substitute 1 cup CHOCOLATE PUDDING & PIE-FILLING MIX, page 27, for VANILLA PUDDING & PIE-FILLING MIX.

In a medium bowl, beat egg yolks; set aside. In a medium saucepan, combine VANILLA PUDDING & PIE-FILLING MIX and milk. Cook and stir over medium heat until mixture thickens and begins to bubble. Stirring vigorously, pour about half of the hot mixture into beaten egg yolks. Stir egg-yolk mixture into remaining hot mixture. Cook and stir 1 minute longer.

Remove from heat. Stir in butter or margarine and vanilla until blended. Pour cooked pudding into 6 dessert or custard cups. Cover each with plastic wrap. Refrigerate 1 hour. Makes 6 servings.

LAYE RE D VANILLA CREAM

You’ll like this French-style dessert as much as we do. It tastes like a chocolate eclair.

1-1/4 cups VANILLA PUDDING & PIE-FILLING MIX, page 29

3-2/3 cups milk

3 tablespoons butter or margarine

1-1/2 teaspoons vanilla extract

Chocolate Glaze Topping, below

1 cup whipping cream

45 single graham crackers (do not crush)

Chocolate Glaze Topping

2 (1-oz.) squares semisweet chocolate

6 tablespoons butter or margarine

2 tablespoons white corn syrup

2 teaspoons vanilla extract

1-1/2 cups powdered sugar

3 tablespoons milk

In a saucepan, combine VANILLA PUDDING & PIE-FILLING MIX and milk. Cook and stir over medium heat until mixture bubbles, 3 to 5 minutes. Remove from heat. Stir in butter or margarine and vanilla until blended. Cover with plastic wrap. Cool.

Prepare Chocolate Glaze Topping; set aside. In a bowl, whip cream until stiff peaks form. Fold into cooled pudding mixture. Arrange 15 single graham crackers in bottom of a 13” x 9” baking dish. Spread half of pudding mixture over crackers. Repeat layers. Arrange remaining graham crackers on top.

Pour Chocolate Glaze Topping over top layer of crackers. Cover with plastic wrap. Refrigerate at least 10 hours. Makes 12 servings.

Chocolate Glaze Topping

In a small saucepan, melt chocolate and butter or margarine. Stir in corn syrup, vanilla, powdered sugar and milk, beating until smooth.

Omit peppermint and marshmallows, then substitute sliced fresh fruits in season, Nectarines, plums, and berries work well in this recipe.

CHOCOLATE-PEPPERMINT SUPREME

Pretty as a picture

Graham-Cracker Crust, unbaked, page 16

1/2 cup butter or margarine

1 cup powdered sugar

1 (1-oz.) square unsweetened chocolate, melted

1/2 cup chopped nuts

1 cup whipping cream

1 (3-oz.) pkg. hard peppermint candy, crushed

1/2 cup mini marshmallows

1/2 cup chopped nuts

3/4 cup GRAHAM-CRACKER-CRUST MIX, page 16

Prepare Graham-Cracker Crust in an 8-inch-square baking pan; set aside. In a bowl, cream butter or margarine and powdered sugar. Stir in melted chocolate and 1/2 cup nuts. Spoon chocolate mixture over crust. Refrigerate 1 hour.

Whip cream until stiff peaks form. Fold in peppermint candy, marshmallows and 1/2 cup nuts. Spoon over chilled chocolate mixture. Sprinkle with GRAHAM-CRACKER-CRUST MIX. Refrigerate at least 1 hour. Makes about 12 servings.

LEMONADE ICE CREAM DESSERT

A light and cool dessert to top off any meal.

3 cups GRAHAM-CRACKER-CRUST MIX, page 16

1/2 gallon vanilla ice cream, softened

1 (6-oz.) can frozen lemonade concentrate, unthawed

1 cup whipping cream

12 maraschino cherries, for garnish

Variations

Pineapple-Orange—Omit lemonade and substitute pineapple-orange-passion fruit concentrate and garnish with mandarin oranges and pineapple.

Lime-Coconut—Omit lemonade and substitute frozen limeade. Add 1/2 cup shredded coconut. Sprinkle chopped nuts over whipped cream. Or try any frozen fruit drink concentrates that appeal to you.

Press 2 cups of GRAHAM-CRACKER-CRUST MIX into an 11” x 7” baking pan. Put softened ice cream and frozen lemonade concentrate in a large bowl. Beat with an electric mixer until well blended. Quickly spoon ice-cream mixture into crumb-lined pan.

Top with remaining 1 cup crumbs. Whip cream until stiff. Pipe or spread over crumbs, top with cherries. Freeze. Slice and serve. Makes about 12 servings.

BANANA-COCONUT DELIGHTS

Serve these giant-size treats for breakfast with a glass of milk.

2 cups COOKIE MIX, page 30

1 cup flaked coconut

1 medium banana, mashed

1 teaspoon vanilla extract

1 egg, beaten

1/2 cup chopped nuts

1/2 cup rolled oats

Preheat oven to 375F (190C). Lightly grease baking sheets. In a medium bowl, combine COOKIE MIX, coconut, banana, vanilla and egg. Beat well. Stir in chopped nuts and oats.

Drop by teaspoonfuls onto prepared baking sheets. Bake 10 to 12 minutes, until edges are browned. Makes about 36 cookies.

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