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WELCOME TO PATTI'S KITCHEN
    
 


                  





SOME OF MY FAVORITE SWEETS!


PIES

          MY APPLE CRUMB PIE

8-10 LARGE APPLES PEELED AND CUT INTO 1/8's

ARRANGE APPLES IN UNBAKED PASTRY SHELL.

MIX TOGETHER:
CINNAMON TO TASTE
1/2 CUP WHITE SUGAR

SPRINKLE ABOVE MIXTURE OVER APPLES.

MIX TOGETHER:
1/2 CUP SUGAR
3/4 CUP FLOUR
1/3 CUP BUTTER

SPRINKLE ABOVE MIXTURE OVER APPLES.

BAKE IN HOT OVEN OF 400 DEGREES FOR  40 MINUTES OR UNTIL DONE.


PIE IS DONE WHEN MIXTURE IS BUBBLY AND THICK!

SOUTHERN PECAN PIE

COMBINE THE FOLLOWING  INGREDIENTS.

3 EGGS SLIGHTLY BEATEN
1 CUP SUGAR
1 CUP LIGHT CORN SYRUP
3 TBS. MELTED BUTTER
1 TSP. VANILLA
1 CUP BROKEN PECAN PIECES

POUR THE ABOVE INGREDIENTS INTO PREPARED PIE SHELL.

ARRANGE 12 PECAN HALF'S ON TOP OF PIE.

BAKE AT 400 DEGREES FOR 10 MINUTES.

BAKE AN ADDITIONAL 40 MINUTES AT 350 DEGREES OR UNTIL CENTER OF PIE IS FIRM.

COOL TO ROOM TEMPERATURE BEFORE CUTTING!

STRAWBERRY PARFAIT PIE

1 SMALL PACKAGE OF STRAWBERRY Jell-O
1 1/4 CUPS BOILING WATER
3 TBS. LEMON JUICE
1 PINT VANILLA ICE-CREAM
1 16 OUNCE PACKAGE FROZEN STRAWBERRIES
1 PREPARED GRAHAM CRACKER CRUST

DISSOLVE Jell-O IN BOILING WATER.

ADD LEMON JUICE.

ADD ICE-CREAM BY SPOONFULS AND MIX UNTIL THICK.

REFRIGERATE MIXTURE 25-30 MINUTES.

POUR INTO GRAHAM CRUST AND CHILL UNTIL SET.


GARNISH WITH WHIPPED CREAM.


CAKES

MOM'S FRUIT COCKTAIL CAKE

1 1/2 CUPS SUGAR
2 EGGS
MIX THE ABOVE.

ADD:
2 CUPS FLOUR
2 TSP. BAKING SODA
1/2 TSP. SALT
MIX THE ABOVE.

ADD:
1 CAN FRUIT COCKTAIL

POUR INTO A GREASED 9/13 PAN AND BAKE AT 350 DEGREES 30-35 MINS.

COOL.

FROSTING

1 STICK BUTTER
1/2 CUP CARNATION MILK
3/4 CUP BROWN SUGAR

BOIL ABOVE MIXTURE AND ADD COCONUT TO TASTE.

POUR ON COOL CAKE.

CHOCOLATE TEXAS SHEET CAKE

MIX THE FOLLOWING IN A BOWL:

2 CUPS SUGAR
2 CUPS FLOUR
1/2 TSP. SALT

MIX THE FOLLOWING IN A SAUCE PAN:

1 CUP WATER
1 STICK BUTTER
1/2 CUP COOKING OIL
3 1/2 TBS. COCOA

BRING THIS MIXTURE TO A BOIL.

POUR ABOVE MIXTURE OVER DRY INGREDIENTS AND BEAT WELL.

ADD 2 EGGS 1 AT A TIME BEAT WELL.

DISSOLVE 1 TSP. BAKING SODA IN 1/2 CUP OF BUTTERMILK AND ADD TO MIXTURE AND BEAT WELL.

ADD I TSP. VANILLA  AND MIX WELL.

POUR INTO A GREASED JELLY ROLL PAN AND BAKE AT 350 DEGREES FOR 20 MINUTES.

FROSTING

1 STICK OF BUTTER
3  1/2 TBS. COCOA
6 TBS. MILK

COOK THE FOLLOWING UNTIL MELTED AND BLENDED....DO NOT BOIL
REMOVE FROM HEAT ADD 1 TSP. VANILLA.

ADD 1 BOX OF POWDERED SUGAR AND MIX WELL.

ADD 1 CUP CHOPPED NUTS AND MIX WELL.

START FROSTING AS SOON AS CAKE COMES OUT OF OVEN.

POUR WARM FROSTING ON WARM CAKE.

FRUIT MAGIC

HEAT OVEN TO 350 DEGREES.

1 CAN CHERRY PIE FILLING
1 PACKAGE OF JIFFY WHITE CAKE MIX
1/4 CUP BUTTER
1/2 CUP NUTS

SPREAD PIE FILLING IN AN 8X8 SQUARE PAN.

COMBINE CAKE MIX AND NUTS IN A BOWL.  ADD SOFT BUTTER AND MIX UNTIL CRUMBLY.

SPRINKLE ABOVE MIXTURE OVER PIE FILLING.

BAKE 45-50 MINUTES UNTIL GOLDEN BROWN.

GARNISH WITH WHIPPED CREAM OR SERVE WITH ICE-CREAM.

COOKIES

                  GOODIE BARS

MELT 1 STICK OF BUTTER IN A  9 X 13 PAN.

 SPRINKLE 1 CUP OF GRAHAM CRACKER CRUMBS OVER BUTTER.

SPRINKLE 1 CUP OF COCOANUT OVER GRAHAM CRUMBS.

SPRINKLE  6 OUNCES OF CHOCOLATE CHIPS ON COCOANUT.

SPRINKLE 6 OUNCES OF BUTTERSCOTCH CHIPS OVER THE CHOC. CHIPS.

SPRINKLE 1 CUP CHOPPED NUTS OVER THE BUTTERSCOTCH CHIPS.

DRIZZLE ONE CAN OF EAGLE BRAND CONDENSED MILK ON TOP OF ABOVE INGREDIENTS.

BAKE AT 350 DEGREES FOR 30 MINUTES.

LEMON SNOW BARS

CRUST:
1/2 CUP OF BUTTER
1 1/3 CUPS OF FLOUR
1/4 CUP SUGAR

PAT MIXTURE INTO THE BOTTOM OF 8" SQUARE PAN.
BAKE AT 350 DEGREES 15-20 MINUTES UNTIL GOLDEN BROWN.
ALLOW CRUST TO COOL.

FILLING:
2 EGGS
2 TBS. FLOUR
3/4 CUP SUGAR
1/4 TSP. BAKING POWDER
5 TBS. LEMON JUICE

MIX ABOVE INGREDIENTS AND BLEND WELL AND POUR OVER CRUST.
BAKE AT 350 DEGREES 18-20 MINUTES.
SPRINKLE WITH POWDERED SUGAR.

NIEMAN MARCUS COOKIES

2 CUPS BUTTER
2 CUPS BROWN SUGAR
2 CUPS WHITE SUGAR
4 EGGS
2 TSP. VANILLA
4 CUPS FLOUR
5 CUPS GROUND OATMEAL*
1 TSP. SALT
2 TSP. BAKING POWDER
24 OUNCES CHOCOLATE CHIP
ONE 8 OUNCE HERSHEY'S CHOCOLATE BAR GRATED
3 CUPS CHOPPED NUTS

CREAM BUTTER AND BOTH SUGARS.
ADD EGGS AND VANILLA.
MIX FLOUR, OATMEAL, SALT, AND BAKING POWDER TOGETHER.
ADD ABOVE TO CREAMED MIXTURE.
ADD CHOCOLATE CHIPS AND GRATED HERSHEY BAR AND NUTS AND
STIR WELL.

ROLL INTO BALLS AND PLACE 2" APART ON GREASED COOKIE SHEET
BAKE TEN MINUTES AT 375.

*MEASURE OATMEAL AND THEN BLEND IN BLENDER TO GROUND

DESSERTS

LAYERED PINEAPPLE DESSERT

1 1/2 CUPS GRAHAM CRACKER CRUMBS
1/4 CUP SUGAR
1/2 CUP MELTED BUTTER
3 BANANAS SLICED
(1) 8 OUNCE PACKAGE CREAM CHEESE SOFTENED
3 1/2 CUPS COLD MILK
(2) 4 OUNCE PACKAGES OF INSTANT VANILLA PUDDING
(1) 20 OUNCE CAN OF CRUSHED PINEAPPLE (DRAINED)
(1) 8 OUNCE PACKAGE OF COOL WHIP THAWED.

MIX GRAHAM CRACKER CRUMBS, SUGAR, AND BUTTER IN A 9 X 13 PAN AND PRESS EVENLY INTO THE BOTTOM OF THE PAN.

ARRANGE BANANA SLICES ON CRUST.

BEAT CREAM CHEESE IN LARGE BOWL UNTIL SMOOTH.  GRADUALLY ADD MILK...BEAT UNTIL SMOOTH.  ADD PUDDING MIXES AND BLEND WELL.

SPOON ABOVE MIXTURE OVER THE BANANAS.

SPOON PINEAPPLE OVER THE PUDDING LAYER.

SPREAD WHIPPED TOPPING OVER THE PINEAPPLE.

CHILL 3 HOURS....GARNISH WITH SLICED BANANA.

CHEESE CAKE SNACKS

1 PACKAGE (8) OUNCES SOFTENED CREAM CHEESE
1/3 CUP SUGAR
2 TSP. VANILLA
8 OUNCES THAWED COOL WHIP
3 DOZEN GRAHAM CRACKER SQUARES

BEAT CHEESE, SUGAR, AND VANILLA UNTIL SMOOTH.

FOLD IN COOL WHIP.

SPREAD IN GRAHAM SQUARES.

GARNISH WITH FRUIT IF DESIRED...REFRIGERATE.


LUSH

2 CUPS FLOUR
2 STICK SOFT BUTTER

COMBINE THE ABOVE AND PRESS INTO THE BOTTOM OF 9X13 PAN.
BAKE AT 350 DEGREES UNTIL GOLDEN BROWN.
COOL CRUST.

2- 8 OUNCE PACKAGES OF SOFT CREAM CHEESE
2 CUPS THAWED COOL WHIP
2 CUPS POWDERED SUGAR

COMBINE THE ABOVE AND STORE IN REFRIGERATOR.

3 SMALL BOXES OF INSTANT CHOCOLATE PUDDING
4 1/2 CUPS MILK

WHIP THE ABOVE UNTIL THICK AND STORE IN REFRIGERATOR.

AFTER CRUST IS COOL, SPREAD CREAM CHEESE MIXTURE OVER CRUST.

NEXT SPREAD PUDDING MIXTURE OVER CREAM CHEESE LAYER.

TOP WITH LOTS OF COOL WHIP.

GARNISH WITH A SHAVED CHOCOLATE BAR.

REFRIGERATE!




THERE IS ALWAYS ROOM FOR Jell-O!

  
AMBROSIA MOLD

1 (8) OUNCE CAN OF CRUSHED PINEAPPLE
2 CUPS BOILING WATER
8 OUNCES OF ORANGE Jell-O
2 CUPS THAWED COOL WHIP
11 OUNCES MANDARIN ORANGES
1 1/2 CUPS MINI MARSHMALLOWS
1/2 CUP COCONUT (OPTIONAL)

DRAIN PINEAPPLE AND RESERVE SYRUP AND ADD ENOUGH WATER TO SYRUP TO MAKE I CUP.

DISSOLVE Jell-O IN 2 CUPS BOILING WATER.

STIR IN JUICE AND REFRIGERATE 1 1/4 HOURS OR THICK LIKE UNBEATEN EGG WHITES.

STIR IN COOL WHIP UNTIL SMOOTH AND REFRIGERATE 10 MINUTES OR UNTIL MIXTURE WILL MOUND.

STIR IN ORANGES, PINEAPPLE, MARSHMALLOWS AND COCOANUT.

CHILL UNTIL FIRM!


STRAWBERRY Jell-O

1 LARGE PACKAGE STRAWBERRY Jell-O
2 CUPS BOILING WATER
4 CUPS VANILLA ICE-CREAM

DISSOLVE Jell-O IN BOILING WATER.

ADD ICE-CREAM BY SPOONFULS.

REFRIGERATE UNTIL FIRM.

IF DESIRED GARNISH WITH WHIPPED CREAM AND FRESH STRAWBERRIES!

PRETZEL Jell-O

2 2/3 CUPS CRUSHED PRETZELS (NOT TOO FINE)
1 1/2 STICKS MELTED BUTTER
3 TBS. SUGAR
1 1/2 TSP. CINNAMON

8 OUNCES COOL WHIP
8 OUNCES CREAM CHEESE
1 CUP SUGAR

1 LARGE PACKAGE STRAWBERRY Jell-O
2 CUPS BOILING WATER
1 PINT FROZEN STRAWBERRIES

PREHEAT OVEN TO 350 DEGREES.

MIX CRUSHED PRETZELS, BUTTER, SUGAR AND CINNAMON AND PRESS INTO THE BOTTOM OF A 9X13 GLASS PAN.  BAKE 10 MINUTES AND LET COOL.

MIX Jell-O WITH BOILING WATER THEN ADD STRAWBERRIES (THAWED) AND REFRIGERATE UNTIL THE Jell-O JUST STARTS TO SET...CHECK IT IN 15-20 MINUTES AND THEN EVERY 5 MINUTES THEREAFTER.

MIX COOL WHIP, SUGAR, AND CREAM CHEESE VERY WELL WITH MIXER AND SPREAD THIS MIXTURE ONTO YOUR COOLED CRUST AND REFRIGERATE.

WHEN THE Jell-O MIXTURE JUST STARTS TO SET, POUR OVER CREAMY LAYER AND COVER AND REFRIGERATE.

Also very good made with a graham crust!  Also good with a raspberry Jell-O and frozen raspberries!


BE SURE TO CHECK BACK OFTEN FOR NEW ADDITIONS!




ENJOY!

   
MUSIC:  Caribbean Delight


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