Emailing List Desserts
Over the years, many of us have ended up on assorted emailing lists. I'm no different. Years ago, I was on several recipe-sharing emailing lists, otherwise known here as the infamous, long-since-forgotten emailing lists. It seemed like each and every list had numerous recipes that I wanted to try...
Here are six yummy Emailing List Desserts; you're bound to find a couple (or all of them) that you want to try, including Impossibly Easy French Apple Pie and Chunky Chocolate-Jam Bars. Enjoy!
APPLE-CRANBERRY DESSERT
This comes from the infamous long-since-forgotten emailing list, and begins, “Bake someone happy with a cranberry-studded apple dessert crowned with a crunchy topping.”
Ingredients
6 cups sliced peeled apples (about 6 medium)
2/3 cup sweetened dried cranberries
1 teaspoon ground cinnamon
2 tablespoons maple-flavored syrup
1 tablespoon lemon juice
2/3 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup Original Bisquick® mix
1/4 cup chopped walnuts
1/4 cup butter or margarine, softened Vanilla ice cream, if desired
Directions
Heat oven to 375ºF. In large bowl, mix apples, cranberries, cinnamon, syrup and lemon juice. Spoon into ungreased 8-inch square baking dish.
In medium bowl, mix remaining ingredients except ice cream with fork until crumbly. Sprinkle over fruit mixture.
Bake 35 to 40 minutes or until apples are tender, juices are bubbly and topping is golden brown. Cool about 30 minutes. Serve warm with ice cream.
High Altitude (3500-6500 ft):
Bake 43 to 48 minutes.
IMPOSSIBLY EASY FRENCH APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”
Ingredients
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel (See Below)
Directions
Heat oven to 325ºF. Grease 9-inch pie plate.
Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel
Ingredients
1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Directions
Stir together all ingredients until crumbly.
High Altitude (3500-6500 ft):
Heat oven to 375ºF.
CHOCOLATE CANDY CANE CAKE
This is from the infamous long-since-forgotten emailing list, though it looks like it's probably originally from Kraft.
Prep Time: 10 min; Total Time: 1 hr 10 min; Makes: 18 servings, 1 slice each
Ingredients
1 pkg. (2-layer size) chocolate cake mix, any variety
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup vegetable oil
1/2 cup water
4 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
1 tub (8 oz. ) COOL WHIP Whipped Topping, thawed
Directions
PREHEAT oven to 350°F. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon batter intoprepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto rack; gently remove pan. Cool completely on wire rack.
PLACE 1 of the cake layers on serving plate. Spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Garnish with remaining crushed candy canes. Cut into 18 slices to serve.
Kraft Kitchens Tips
Size It Up
Savor a serving of this indulgent, special occasion dessert that is perfect for a party. This festive cake makes enough for 18 servings.
Great Substitute
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
VERY MERRY CRAN-APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, "Casual pies with fold-up edges say bring on the flavor and who needs a pie pan or fancy pie edges?!"
Ingredients
1/3 cup shortening
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
2/3 cup packed brown sugar
1/3 cup Gold Medal® all-purpose flour
3 cups thinly sliced cooking apples
2 cups fresh or frozen (thawed) cranberries
1 tablespoon margarine or butter
Directions
In medium bowl, cut shortening into 1 cup flour and the salt, using pastry blender or crisscrossing 2 knives, until crumbly. Sprinkle with cold water, 1 tablespoon at a time, and toss with fork until dough forms. Shape dough into a ball. Wrap in plastic wrap and refrigerate 15 minutes.
Heat oven to 425ºF. Shape dough into flattened round on floured surface. Roll dough into 13-inch circle. Place on ungreased large cookie sheet.
Mix brown sugar, 1/3 cup flour, the apples and cranberries. Mound mixture on center of dough up to 3 inches of edge. Dot with margarine. Fold edge of dough over apples.
Bake pie 20 minutes. Cover center with 5-inch square of foil to prevent overbrowning. Bake 10 to 15 minutes longer or until crust is light golden brown.
CHUNKY CHOCOLATE-JAM BARS
This is from the infamous long-since-forgotten emailing list, though it looks like it's probably originally from Kraft.
Prep Time: 20 min; Total Time: 50 min; Makes: 32 servings, 1 bar each
Ingredients
1-1/2 cups flour
1 cup firmly packed light brown sugar
1 tsp. CALUMET Baking Powder
1 cup (2 sticks) butter, softened
1-1/2 cups quick-cooking oats
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup PLANTERS Chopped Pecans, toasted
5 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1 jar (12 oz.) raspberry jam
Directions
Preheat oven to 350°F. Mix flour, brown sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut and pecans; mix well.
Press half of the crumb mixture firmly onto bottom of greased 13x9-inch baking pan; sprinkle with chopped chocolate. Spoon jam over top; sprinkle with remaining crumb mixture.
Bake 25 to 30 min. or until lightly browned. Cool completely on wire rack. Cut into 32 bars.
Kraft Kitchens Tips
How To Toast Nuts
Preheat oven to 350°F. Spread nuts in single layer on baking sheet. Bake 5 to 7 min. or until lightly toasted.
Great Substitute
Substitute apricot jam for the raspberry jam for a great apricot-chocolate bar.
CARAMEL APPLE BARS
This comes from the infamous long-since-forgotten emailing list, and begins, “Do you have extra apples but don’t feel like making a pie? Try this easy-to-make bar with layers of brown sugar and oats surrounding apples and melted caramel.”
Ingredients
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1-3/4 cups Gold Medal® all-purpose flour
1-1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4-1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal® all-purpose flour
1 bag (14 ounces) caramels
Directions
Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1-3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.
The recipe ends with, “Did You Know...
“Rolled oats are whole oats that have been steamed and flattened.
“Quick-cooking oats differ from regular—or old-fashioned—oats in that they’re cut into pieces before being steamed and are rolled into thinner flakes.”
Here are six yummy Emailing List Desserts; you're bound to find a couple (or all of them) that you want to try, including Impossibly Easy French Apple Pie and Chunky Chocolate-Jam Bars. Enjoy!
APPLE-CRANBERRY DESSERT
This comes from the infamous long-since-forgotten emailing list, and begins, “Bake someone happy with a cranberry-studded apple dessert crowned with a crunchy topping.”
Ingredients
6 cups sliced peeled apples (about 6 medium)
2/3 cup sweetened dried cranberries
1 teaspoon ground cinnamon
2 tablespoons maple-flavored syrup
1 tablespoon lemon juice
2/3 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup Original Bisquick® mix
1/4 cup chopped walnuts
1/4 cup butter or margarine, softened Vanilla ice cream, if desired
Directions
Heat oven to 375ºF. In large bowl, mix apples, cranberries, cinnamon, syrup and lemon juice. Spoon into ungreased 8-inch square baking dish.
In medium bowl, mix remaining ingredients except ice cream with fork until crumbly. Sprinkle over fruit mixture.
Bake 35 to 40 minutes or until apples are tender, juices are bubbly and topping is golden brown. Cool about 30 minutes. Serve warm with ice cream.
High Altitude (3500-6500 ft):
Bake 43 to 48 minutes.
IMPOSSIBLY EASY FRENCH APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”
Ingredients
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel (See Below)
Directions
Heat oven to 325ºF. Grease 9-inch pie plate.
Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel
Ingredients
1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Directions
Stir together all ingredients until crumbly.
High Altitude (3500-6500 ft):
Heat oven to 375ºF.
CHOCOLATE CANDY CANE CAKE
This is from the infamous long-since-forgotten emailing list, though it looks like it's probably originally from Kraft.
Prep Time: 10 min; Total Time: 1 hr 10 min; Makes: 18 servings, 1 slice each
Ingredients
1 pkg. (2-layer size) chocolate cake mix, any variety
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup vegetable oil
1/2 cup water
4 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
1 tub (8 oz. ) COOL WHIP Whipped Topping, thawed
Directions
PREHEAT oven to 350°F. Lightly grease 2 (9-inch) round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon batter intoprepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto rack; gently remove pan. Cool completely on wire rack.
PLACE 1 of the cake layers on serving plate. Spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Garnish with remaining crushed candy canes. Cut into 18 slices to serve.
Kraft Kitchens Tips
Size It Up
Savor a serving of this indulgent, special occasion dessert that is perfect for a party. This festive cake makes enough for 18 servings.
Great Substitute
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
VERY MERRY CRAN-APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, "Casual pies with fold-up edges say bring on the flavor and who needs a pie pan or fancy pie edges?!"
Ingredients
1/3 cup shortening
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
2/3 cup packed brown sugar
1/3 cup Gold Medal® all-purpose flour
3 cups thinly sliced cooking apples
2 cups fresh or frozen (thawed) cranberries
1 tablespoon margarine or butter
Directions
In medium bowl, cut shortening into 1 cup flour and the salt, using pastry blender or crisscrossing 2 knives, until crumbly. Sprinkle with cold water, 1 tablespoon at a time, and toss with fork until dough forms. Shape dough into a ball. Wrap in plastic wrap and refrigerate 15 minutes.
Heat oven to 425ºF. Shape dough into flattened round on floured surface. Roll dough into 13-inch circle. Place on ungreased large cookie sheet.
Mix brown sugar, 1/3 cup flour, the apples and cranberries. Mound mixture on center of dough up to 3 inches of edge. Dot with margarine. Fold edge of dough over apples.
Bake pie 20 minutes. Cover center with 5-inch square of foil to prevent overbrowning. Bake 10 to 15 minutes longer or until crust is light golden brown.
CHUNKY CHOCOLATE-JAM BARS
This is from the infamous long-since-forgotten emailing list, though it looks like it's probably originally from Kraft.
Prep Time: 20 min; Total Time: 50 min; Makes: 32 servings, 1 bar each
Ingredients
1-1/2 cups flour
1 cup firmly packed light brown sugar
1 tsp. CALUMET Baking Powder
1 cup (2 sticks) butter, softened
1-1/2 cups quick-cooking oats
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup PLANTERS Chopped Pecans, toasted
5 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1 jar (12 oz.) raspberry jam
Directions
Preheat oven to 350°F. Mix flour, brown sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add oats, coconut and pecans; mix well.
Press half of the crumb mixture firmly onto bottom of greased 13x9-inch baking pan; sprinkle with chopped chocolate. Spoon jam over top; sprinkle with remaining crumb mixture.
Bake 25 to 30 min. or until lightly browned. Cool completely on wire rack. Cut into 32 bars.
Kraft Kitchens Tips
How To Toast Nuts
Preheat oven to 350°F. Spread nuts in single layer on baking sheet. Bake 5 to 7 min. or until lightly toasted.
Great Substitute
Substitute apricot jam for the raspberry jam for a great apricot-chocolate bar.
CARAMEL APPLE BARS
This comes from the infamous long-since-forgotten emailing list, and begins, “Do you have extra apples but don’t feel like making a pie? Try this easy-to-make bar with layers of brown sugar and oats surrounding apples and melted caramel.”
Ingredients
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1-3/4 cups Gold Medal® all-purpose flour
1-1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4-1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal® all-purpose flour
1 bag (14 ounces) caramels
Directions
Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1-3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.
The recipe ends with, “Did You Know...
“Rolled oats are whole oats that have been steamed and flattened.
“Quick-cooking oats differ from regular—or old-fashioned—oats in that they’re cut into pieces before being steamed and are rolled into thinner flakes.”
Comments
Post a Comment