QUICK LAYER COOKIES
16 graham cracker squares
1/2 cup (125 mL) melted butter or margarine 1 cup (250 mL) walnuts
1 package
1 can
Heat oven to 375°F (190°C). Break 8 graham cracker squares into blender container. Cover and process 3 times at PULSE. Empty and repeat. Pour butter into a
YIELD: 4 DOZEN
BITTERSWEET BROWNIES
1 cup (250 mL) pecans 1/2 cup (125 mL) flour
1 teaspoon (5 mL) baking powder 1/2 teaspoon (2 mL) salt
2 eggs
1/2 cup (125 mL) soft butter 1 cup (250 mL) sugar
1 teaspoon (5 mL) vanilla extract
2 squares unsweetened chocolate, melted
Preheat oven to 350°F (180°C). Grease a
YIELD: APPROXIMATELY 24 SQUARES
BLENDER CHEESE CAKE
1 package (3 ounces or 84 g)
2 cups (500 mL) cottage cheese
1 container (8 ounces or 227 g) frozen whipped topping
Combine cracker crumbs and butter; mix well. Press into bottom of 7 x
Pour cheese mixture into large mixer bowl. Add frozen whipped topping. With rotary beater, mix until smooth. Pour over graham cracker crust. Chill until set. (This is ready for serving in minutes.)
Note: Flavor of gelatin may be varied. For an added treat, spread pie filling over cheese cake after it has set. Refrigerate 1 hour. Serve. If desired, 1 cup (250 mL) fresh fruit can be folded into the mixture before pouring into crust.
YIELD:
Frostings and Glazes
CHOCOLATE GLAZE
1/3 cup (75 mL) boiling water 1/4 cup (50 mL) butter, softened
2 squares unsweetened chocolate, cut in small pieces
2 cups (500 mL) sifted powdered sugar
Put water, butter and chocolate into blender container. Cover, vent feeder cap and process at PULSE until smooth. Stop blender, add half the sugar, cover and process at ON until sugar is moistened. Stop and add remaining sugar, cover and process until smooth and creamy.
YIELD: APPROXIMATELY 1 CUP (250 ML)
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