Monday, May 13, 2013
Recipe: Southern Sweet Tea
5 to 7 individual Luzianne brand tea bags
1 quart of cool filtered or bottled water
Pinch of baking soda, optional
1 4-cup glass Pyrex measuring cup for steeping
2 quart glass pitcher filled with ice
1 to 1-1/2 cups of sugar, more or less, to taste
Fresh lemon, sliced or wedges, and some mint sprigs, also optional
Grab a pot and pour in one quart of cool filtered or bottled water, bringing to a full, rolling boil. For a milder tea, use 5 bags; for a more robust tea, go with 7. Spin the tea bags together so all the strings wrap together and set them inside a 4-cup glass Pyrex measuring cup with the tags hanging on the outside. Pour boiling water into the container and dip the tea bags in and out to begin releasing the tea leaves. Stick a plate on top and set the timer for exactly 9 minutes for a full bodied tea, 5 minutes or less if you prefer a lighter version. Let the tea bags steep. Do not go longer than 9 minutes or you risk burning your tea leaves and will end up with a bitter tea.
I almost always do 5 teabags, steeped for 5 minutes, sweetened with 1 cup of sugar, and that's a most excellent glass of iced tea!
After the steeping time is up, take a wooden spoon and press the tea bags up against the side of the Pyrex cup and toss the tea bags into your compost pot. For insurance against bitterness you can add just a pinch of baking soda - no more than 1/8 teaspoon - to the steeped tea. It will not affect the flavor, but will take away bitterness if you happened to have burned your tea leaves.
Fill your glass pitcher with ice, pour the sugar on top of the ice and slowly and carefully pour the hot, steaming tea over the ice. If you prefer a sweeter tea, go with 1-1/2 cups of sugar. Don’t pour hot tea directly into a glass pitcher without ice in it!! To conserve your ice and use the tea per glass, fill the 1/2 gallon pitcher with 1-1/2 quarts of water instead of ice, and top with the steeped tea.
Stir well and serve in a glass, preferably a crystal glass, over even more ice, garnish with a sprig of mint leaves and a nice juicy slice of lemon. Savor.
1. For perfect tea always start with fresh filtered cool water - never tap water!
2. Cloudiness is often caused by putting hot or still warm tea directly into a cold refrigerator. My method prevents this since you are pouring your steeped tea directly over ice cubes.
3. Bitterness in tea is caused by overcooking and burning the tea leaves - that is why it is important not to boil the teabags and not to steep them too long in boiling water. To counter, a pinch of baking soda - only about 1/8 of a teaspoon - can be added to the hot, steeped tea after you remove the bags. It will not affect the taste of your tea, and provides insurance against bitterness.
4. Use wooden spoons to squeeze your tea bags, a glass container - like a large Pyrex measuring cup - to steep your tea, and store it in a glass pitcher, not metal or plastic. After all that it seems proper to serve it in a tall, iced tea glass and not plastic, but that's up to you. I do like my Tervis cups.
5. If you prefer your sweetened tea more on the sweet side, you'll probably want to go with 1-1/2 cups of sugar.
6. Of course, substitute artificial sweetener per glass, or use one Splenda Quick Pack for the entire pitcher, if you don't want to use sugar. I use the granulated Splenda in the large bag, about 3/4ths cup is enough for me.
7. If you like lemon in your tea, try making ice cubes out of lemonade to use in the individual glasses. As they melt, they will infuse the tea with lemon flavor!
From the Kitchen of: Lana Raffensperger at 1:07 PM
Friday, December 08, 2006
Recipe: Butter Cookie Snowmen
- 1 cup butter, softened
- 1/2 cup sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- Red and yellow paste food coloring
- Miniature chocolate chips
In a mixing bowl, cream butter and sugar. Add milk and vanilla; mix well. Gradually add flour. Remove 1/3 cup of dough to a small bowl; tint with red food coloring. Repeat with 1/3 cup of dough and yellow food coloring; set aside.
For snowmen, shape white dough into 24 balls, 1-1/4 in. each; 24 balls, about 1/2 in. each; and 24 balls, about 1/8 in. each. For bodies, place large balls on two ungreased baking sheets; flatten to 3/8-in. thickness. Place 1/2-in. balls above bodies for heads; flatten.
Shape red dough into 24 balls, 1/8 in. each, and 24 triangles. Place triangles above heads for hats; attach 1/8-in. white balls for tassels. Place red balls on heads for noses. Divide the yellow dough into 24 pieces; shape into scarves and position on snowmen. Add chocolate chip eyes and buttons. Bake at 325° for 13-16 minutes or until set. Cool for 2 minutes before carefully removing to wire racks. Yield: 2 dozen.
Labels: Christmas Recipe
From the Kitchen of: Lana Raffensperger at 2:45 PM
Thursday, December 07, 2006
Recipe: Soft & Chewy Chocolate Bites
- 4 squares BAKER'S Unsweetened Baking Chocolate
- 3/4 cup (1-1/2 sticks) butter
- 2 cups sugar
- 3 eggs
- 1 tsp. vanilla
- 2 cups flour
PREHEAT oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour, or until dough is easy to handle.
SHAPE dough into 1-inch balls; place, 2 inches apart, on greased baking sheets.
BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely.
Tip For best results, use butter. If using margarine, add an additional 1/2 cup flour.
Microwave 1 tub (8 oz.) thawed COOL WHIP Whipped Topping and 6 squares BAKER'S Semi-Sweet Baking Chocolate on HIGH 1 min.; stir. Microwave an additional 30 sec. or until chocolate is melted and mixture is shiny and smooth. Let stand 15 min. to thicken. Spread or drizzle over cooled cookies. Let stand 40 min. or until glaze is set.
Press 1 PLANTERS Pecan or Walnut Half onto each warm cookie as soon as they it comes out of oven (while still on baking sheet).
Press a halved KRAFT Caramel into each warm cookie.
Press coarsely chopped candy canes or peppermint candies into warm cookies.
Place balls of uncooked dough on wax paper-covered baking sheet; freeze until firm. Transfer to freezer-weight resealable plastic bag; freeze up to 3 months. Bake frozen dough 10 min. or just until set. (No need to thaw first.)
Labels: Christmas Recipe
From the Kitchen of: Lana Raffensperger at 9:16 AM
Wednesday, December 06, 2006
Recipe: Chocolate Mint Divinity
- 2 7-ounce bars milk chocolate
- 2-1/2 cups sugar
- 1/2 cup light-colored corn syrup
- 1/2 cup water
- 2 egg whites
- 2 squares (2 ounces) unsweetened chocolate, melted and cooled
- 1/2 teaspoon peppermint extract
- 1/4 cup crushed peppermint candies
1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars. Set pan aside.
2. In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium heat, without stirring, to 260 degree F, hard-ball stage. Mixture should boil at moderate, steady rate over entire surface. Reaching hard-ball stage should take about 15 minutes.
3. Remove pan from heat; remove thermometer. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer until stiff peaks form (tips stand straight).
4. Gradually pour hot mixture in a thin stream (slightly less than 1/8inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.) Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.
5. Immediately spread over chocolate bars in prepared pan. Sprinkle with crushed candies. When firm, lift out of pan; cut into 1-inch squares. Store tightly covered. Makes 81 pieces.
Up to 3 days ahead prepare divinity. Store at room temperature in a tightly covered container.
Labels: Christmas Recipe
From the Kitchen of: Lana Raffensperger at 5:19 AM
Recipe: Chocolate Squares
- 2 12-oz. pkg. semisweet chocolate pieces
- 1/2 cup whipping cream
- 1/4 cup butter
- 1 tsp. unsweetened cocoa powder
- 1/4 to 1/2 tsp. ground cinnamon
- Melted semisweet chocolate (about 1 oz.) or chocolate decorating icing
- Red cinnamon candies
1. Line an 8x8x2-inch baking pan with nonstick foil (or use regular foil and lightly coat with nonstick cooking spray), extending foil over edges of pan. Set aside.
2. In a medium saucepan combine 2 packages chocolate pieces, whipping cream, and butter; cook and stir over low heat just until melted. Pour into prepared pan. Cover and chill 2 hours or until very firm.
3. Use foil to lift chocolate bars from pan. With a sharp knife cut into 1 to 1-1/2-inch pieces. In a small bowl combine cocoa powder and cinnamon. Sprinkle cocoa mixture on squares. Attach red cinnamon candies to chocolates with melted chocolate or chocolate decorating icing. To wrap, line a miniature tart pan with foil paper; place chocolates in pan. Makes 48 to 60 pieces.
From the Kitchen of: Lana Raffensperger at 5:15 AM
Recipe: Good Cheer Holiday Crunch
- 1-1/2 cups powdered sugar
- 1/2 tsp. ground nutmeg
- 8 cups bite-size corn or rice square cereal
- 1 cup white baking pieces
- 1/2 cup cashew butter or smooth peanut butter
- 1/4 cup butter, cut up
- 1/4 tsp. vanilla
- 1-1/2 cups lightly salted cashews
- 1-1/3 cups dried cherries or cranberries and/or chopped dried apricots (about 6 oz.)
1. In a very large plastic bag combine powdered sugar and nutmeg; set aside. Place cereal in a very large bowl; set aside.
2. In a medium saucepan combine white baking pieces, cashew butter, and butter. Stir over low heat until baking pieces and butter are melted. Remove from heat. Stir in vanilla.
3. Pour butter mixture over cereal mixture; carefully stir until cereal is evenly coated. Cool slightly. Add cereal mixture, half at a time, to powdered sugar mixture in bag and shake to coat. Add nuts and fruit. Shake just until combined. Pour into shallow baking pan lined with waxed paper to cool. Store in an airtight container up to 2 days. Makes about 14 cups (twenty-eight 1/2-cup servings).
Prepare as above, except substitute 1/4 cup unsweetened cocoa powder for the nutmeg; peanuts for the cashews; dried fruit bits for the dried cherries; and peanut butter for the cashew butter.
From the Kitchen of: Lana Raffensperger at 5:09 AM
Recipe: Mixed-Nut Brittle
- 1/2 cup sugar
- 1/2 cup light-color corn syrup
- 1/2 cup salted mixed nuts or peanuts
- 1 tablespoon butter
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking soda
1. Grease a small baking sheet; set aside. In a microwave-safe 4-cup glass measure, combine sugar and corn syrup. Microwave mixture, uncovered, in a 900- to 1200-watt microwave oven on 100% power (high) for 5 minutes, stirring twice.
2. Stir in nuts and butter. Microwave mixture, uncovered, on 100% power (high) for 1 to 2 minutes more or just until mixture turns golden (mixture continues to cook and becomes more golden when removed from the microwave).
3. Stir in vanilla and baking soda. Immediately pour mixture onto prepared baking sheet. Use two forks to lift and pull candy into a thin sheet as it cools (this helps make the brittle crisp).
4. Cool brittle completely. Break into irregular pieces. Makes about 1/2 pound.
5. To Store: Layer pieces between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week.
From the Kitchen of: Lana Raffensperger at 5:05 AM
Recipe: Simple Fudge
- 1-1/2 cups sugar
- 1 5-ounce can (2/3 cup) evaporated milk
- 1/2 cup butter
- 2 cups tiny marshmallows
- 1 cup semisweet chocolate pieces or chopped bittersweet chocolate
- 1/2 cup chopped walnuts
- 1/2 teaspoon vanilla
1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
4. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
Peanut Butter-Chocolate Fudge:
Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.
In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.
From the Kitchen of: Lana Raffensperger at 5:01 AM
Recipe: Easy Candy-Bar Treats
- 1/2 cup butter
- 1/3 cup unsweetened cocoa powder
- 1/4 cup packed brown sugar
- 1/4 cup milk
- 3-1/2 cups sifted powdered sugar
- 1 teaspoon vanilla
- 30 vanilla caramels, unwrapped
- 1 tablespoon water
- 2 cups unsalted peanuts
- 1/2 cup semisweet chocolate pieces
- 1/2 cup milk chocolate pieces
1. Line a 9x9x2-inch or 11x7x11/2-inch baking pan with foil, extending the foil over edges of pan. Butter the foil; set pan aside.
2. In a large microwave-safe bowl microwave the butter, uncovered, on 100 percent power (high) for 1 to 1-1/2 minutes or until melted. Stir in cocoa powder, brown sugar, and milk. Microwave, uncovered, on high for 1 to 2 minutes or until mixture comes to a boil, stirring once. Stir again; microwave for 30 seconds more. Stir in powdered sugar and vanilla until smooth. Spread in prepared pan.
3. In a medium microwave-safe bowl combine caramels and water. Microwave, uncovered, on 50 percent power (medium) for 2-1/2 to 3 minutes or until caramels are melted, stirring once. Stir in peanuts. Microwave, uncovered, on medium for 45 to 60 seconds more or until mixture is softened. Gently and quickly spread peanut mixture over fudge layer in pan.
4. In a 2-cup microwave-safe glass measure combine semisweet and milk chocolate pieces. Microwave, uncovered, on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring once or twice. Spread over peanut layer. Score into pieces while warm. Cover and chill for 2 to 3 hours or until bottom is firm. Use foil to lift candy out of pan. Cut into pieces. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 2-3/4 pounds (64 pieces).
In a medium saucepan melt butter over medium heat. Stir in cocoa powder, brown sugar, and milk. Bring to boiling. Remove from heat; stir in powdered sugar and vanilla. Spread in prepared pan. In another saucepan melt caramels with water over low heat; stir in peanuts. Gently and quickly spread over fudge layer in pan. In a small saucepan melt semisweet and milk chocolate pieces over low heat, stirring constantly. Spread over peanut layer. Continue as directed.
From the Kitchen of: Lana Raffensperger at 4:53 AM
Recipe: Candy Cane Bark
- 6 ounces chopped chocolate-flavor candy coating
- 3 ounces chopped milk chocolate bar
- 6 ounces chopped vanilla-flavor candy coating
- 3 ounces chopped white chocolate baking squares
- 1/4 cup crushed peppermint candy canes
1. Line a large baking sheet with foil. In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth. Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.
2. In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth.
3. Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirl white mixture into chocolate mixture. Shake baking sheet gently for even thickness.
4. Sprinkle with crushed candy canes. Chill 30 minutes or until firm. Use foil to lift candy from baking sheet; break candy into pieces. Makes 1-1/4 pounds.
To Store: Layer pieces between waxed paper in an airtight container; cover. Store in refrigerator up to 3 days. Serve at room temperature.
From the Kitchen of: Lana Raffensperger at 4:49 AM
Recipe: Toffee Butter Crunch
- 1/2 cup coarsely chopped almonds or pecans, toasted
- 1 cup butter
- 1 cup sugar
- 3 tablespoons water
- 1 tablespoon light-colored corn syrup
- 3/4 cup semisweet chocolate pieces
- 1/2 cup finely chopped almonds or pecans, toasted
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
From the Kitchen of: Lana Raffensperger at 4:46 AM
Recipe: Candy-Box Caramels
- 1 cup toffee pieces, crushed; finely chopped pistachios; and/or nonpareils
- 48 short plastic or wooden skewers (optional)
- 1 14-ounce package vanilla caramels (about 48), unwrapped
- 2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)
1. In a microwave-safe 4-cup measure, place the 12 ounces candy coating. Microwave on 100% power (high) for 3 minutes or just until melted, stirring every 30 seconds.
2. Place toffee pieces, nuts, or nonpareils in a shallow dish. If desired, insert a skewer into each caramel. Dip one caramel into melted candy coating; turn to coat as much of the caramel as desired, allowing excess coating to drip off caramel. (If not using skewers, use a fork to lift caramel out of candy coating, drawing the fork across the rim of the glass measure to remove excess coating from caramel.) Place dipped caramel in toffee pieces, nuts, and/or nonpareils, turning to coat. Place coated caramel on a baking sheet lined with waxed paper. Repeat with remaining caramels. Let caramels stand about 1 hour or until coating dries.
3. If desired, microwave 2 ounces of a contrasting color of candy coating in a microwave-safe bowl on 100% power (high) for 2 minutes or just until melted, stirring every 30 seconds. Cool slightly. Transfer coating to a small, heavy plastic bag; cut a small hole in one corner of bag and drizzle additional coating over coated caramels. Let caramels stand until set. Makes 48 pieces.
4. To Store: Layer caramels between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.
5. *If desired, substitute milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.
From the Kitchen of: Lana Raffensperger at 4:41 AM
Tuesday, December 05, 2006
Recipe: Santa Pancakes
- 2 cups biscuit/baking mix
- 1 teaspoon ground cinnamon
- 2 eggs, beaten
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 medium bananas, sliced
- 18 semisweet chocolate chips
- 1 can (21 ounces) cherry pie filling
- Whipped cream in a can
In a large bowl, combine baking mix and cinnamon. Combine the eggs, milk and vanilla; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
Place pancakes on individual plates. For Santa's eyes, place two banana slices on each pancake; top with a chocolate chip. For ears, cut remaining banana slices in half; place on either side of pancake. For nose, remove nine cherries from pie filling; place one in the center of each pancake. Spoon 1/4 cup pie filling above pancake for hat. Use whipped cream to spray the beard, hat brim and pom-pom. Yield: 9 servings.
From the Kitchen of: Lana Raffensperger at 5:09 PM
Recipe: Peanut Butter Christmas Mice
- 1 cup creamy peanut butter
- 1/2 cup butter (no substitutes), softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup peanut halves
- 2 tablespoons green and red M&M miniature baking bits
- 4 teaspoons miniature semisweet chocolate chips
- Cake decorator holly leaf and berry candies
- 60 to 66 pieces red shoestring licorice (2 inches each)
In a large mixing bowl, cream peanut butter, butter, sugar and brown sugar. Beat in egg and vanilla. Combine the flour and baking soda; gradually add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Pinch each ball at one end to taper. Insert two peanut halves in center of each ball for ears. Add one M&M baking bit for nose and two chocolate chips for eyes. Arrange holly and berry candies in front of one ear.
Bake at 350° for 8-10 minutes or until set. Gently insert one licorice piece into each warm cookie for tail. Remove to wire racks to cool completely.
Yield: about 5 dozen.
From the Kitchen of: Lana Raffensperger at 4:52 AM
Monday, December 04, 2006
Recipe: Berry Cute Santas As you may have noticed our sidebar recipe finder is missing. I had a problem with blogger. So Luna and I decided to move to Wordpress. As soon as it is up we will give you all the new addy. Till then I will still post here. So to find a recipe you will have to look in the archives for recipes. SORRY ABOUT THAT.
- 1 loaf (10-3/4 ounces) frozen pound cake, thawed
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup confectioners' sugar
- 12 red-frilled toothpicks
- 12 large strawberries, cut in half widthwise
- 24 miniature semisweet chocolate chips
- 12 fudge-covered cream-filled chocolate sandwich cookies
Cut twelve 1-in. cubes from pound cake (save remaining cake for another use). For icing, in a small mixing bowl, beat cream cheese and confectioners' sugar on high speed until light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert a #18 star tip. Fill bag with icing.
For each Santa, thread a frilled toothpick through a pointed strawberry half, then through a cake cube and a second strawberry half. For eyes, place a dab of icing on the bottoms of two chocolate chips; press onto cake. Pipe icing to form beards and to add fur brims below strawberry hats. Place each Santa on a cookie; serve immediately. Yield: 1 dozen.
From the Kitchen of: Lana Raffensperger at 4:59 PM
Sunday, December 03, 2006
Recipe: Banana Split Torte I got this recipe from my Mother in law. Chiphead and I went to our Aquarium Club Christmas Party today and I brought this and Cookie Dough Cheesecake recipe is in the archives June 10th. Some wanted the recipe so I am going to post it.
- 1/2 c. butter
- 2 c. graham cracker crumbs
- 2 tbsp. sugar
Pat in a 9 by 13 pan.
- 1/2 c. butter
- 2 eggs
- 2 c. sifted powdered sugar
- 5 bananas, sliced
- 1 lg. can crushed pineapple, drained
- 8 oz. Cool Whip
- 1/3 c. chopped nuts
- 1/2 c. Stemed cherries
Mix graham cracker crumbs and butter and pat into bottom of 13 x 9 x 2 pan
Combine first 3 ingredients of filling and mix for 15 minutes minimum. Pour onto crust. Top with sliced bananas, then pineapple, then spread with Cool Whip. Sprinkle with nuts and cherries. Chill for 8 hours.
From the Kitchen of: Lana Raffensperger at 4:19 PM