Pastries & Desserts

2 c. apples
1/2 c. Splenda or sugar
1/2 tsp. vanilla flavoring
1 (10pkg) Butter-me-not biscuits (can biscuits)

Combine first 4 ingredients. Roll each biscuit out to 5-5 1/2 in. round. Spoon cooked dried apples on half. Moisten edges with water. Fold over and crimp edges with a fork. Deep fry in canola oil at 340 degrees until golden brown.

1 C butter
2 C flour
1/2 C brown sugar
2 C semi-sweet chocolate chips
14 oz sweetened condensed milk
1/2 c nuts
1/3 C raspberry jam

Preheat oven 350 degrees. Grease a 9×13 pan. Beat butter until creamy. Beat in flour, sugar, and salt until crumbly. Press 1 3/4 Cu of the mix into the pan. Bake for 10-12 minutes, until golden on the edges. Combine 1 C chocolate chips and sweetened condensed milk in a pan and melt over low heat, until smooth. Spread the smooth chocolate over the the crust. Sprinkle remaining flour mixture over the chocolate. Drop jam in rounded teaspoons over crumb mixture. Sprinkle with the remaining chocolate chips. Bake for 25-30 minutes. Let cool and cut.

1 spice cake mix
1 can pumpkin
1/2 C oil
1 package vanilla pudding
3 eggs
1 tsp cinnamon
1/2 C water
1/2 C pecans (optional)
Cream cheese icing

Preheat oven to 350 degrees. Mix all ingredients on medium for 5 minutes. Pour batter into greased and floured bunt pan. Bake for 45 minutes (check after 35). Let the cake cool in the pan for 10 minutes. Let the cake cool completely. Drizzle with cream cheese icing.

2 C graham cracker crumbs
1/2 C melted butter
1/4 C white sugar
1 container frozen whipped topping, thawed
1 (3.5 oz) package instant vanilla pudding mix
1 C sour cream
3 bananas, sliced

In a medium bowl, combine crackers, butter and sugar. Press mixture into bottom and sides of a 9×13 pan. In a large bowl, combine whipped topping, pudding, and sour cream; whisk together. Put half of this mixture into crust. Layer sliced bananas over top of pie. Pour second half of pudding mixture over top of bananas. Immediately cover and refrigerate pie for one hour.

2 Bananas, mashed
1 white cake mix
1 sm. box vanilla instant pudding
3 eggs
1 C. sour cream
1/3 C. water
2 T. oil
1/4 tsp. baking powder

Preheat oven to 350. Combine bananas, cake mix, pudding, eggs, sour cream, water, oil and baking powder. Mix just until moistened. Pour batter into greased and floured bundt pan. Bake 45-50 minutes. Invert cake onto platter. Drizzle vanilla-cream cheese icing over warm cake.

1 pkg chocolate cake mix
1/3 cup butter or margarine, softened
2 eggs, divided
1 1/4 cup (14-oz can) sweetened condensed milk
1 tsp vanilla extract
2 cup (12-oz) semi-sweet chocolate chips
1 1/3 cup flaked coconut, divided
3/4 cup chopped nuts (optional)

Beat cake mix, butter and 1 egg in a large mixer bowl until mixture is crumbly. Firmly press onto bottom of greased 13×9-inch baking pan.

Combine sweetened condensed milk, remaining egg and vanilla in medium bowl; stir in chips, 1 cup cocnut and nuts. Spread over mixture in baking pan. Sprinkle with remaining coconut.

Bake in preheated 350 degree oven for 30-40 minutes or until golden brown (center will set when cooled). Cool completely in pan on wire rack. Cut into bars. Makes 2 1/2 dozen bars.

3 (12 oz) cans of evaporated milk
2 c. of sugar
2 Tbsp vanilla flavoring

Stir until sugar dissolved.Pour in ice cream cannister. Fill to the line with dairy milk. Put in freezer for approx.

1 can of Eagle Brand milk
1 (12oz.) Cool Whip
1/2 c. lemon juice
1 graham cracker crust

Mix milk and lemon juice. Add cool whip. Mix by hand until blended. Pour into crust. Chill for 2 hours

1 can of Eagle Brand Milk
4tbsp of lemon juice
8oz of cool whip
1pt of strawberries (cut in halves)
1/2 C chopped pecans
2 pie crusts

Mix milk until thick. Stir in lemon juice. Fold in Cool whip, strawberries and pecans. Pour in 2 baked and cooled pie crusts.