Annie's Cooking Club

For the Cake:

¾ cup sugar

½ cup bisquick baking mix

2 eggs

2-8 oz. packages of Cream Cheese, cut into cubes and softened

2 tsp. Vanilla

½ tsp. Grated lemon peel

For the topping:

1 cup plain yogurt (try sour cream for a more tart kick)

2 Tbsp. sugar

2 tsp. Vanilla

Cake:

Preheat 350°

Grease 9 x 1 ¼ in pie plate.

Place all ingredients for cake in a large bowl.  Blend on high, stopping occasionally to stir, until smooth, with a hand blender.  About 2 minutes.

Pour into plate

Bake just until puffed and center is dry, about 30 minutes.  DO NOT OVERBAKE. 

Refrigerate until chilled, at least 3 hours.  Serve with the topping.

Topping:

Mix all topping ingredients together. 

For the Crust:

2 ½ cups flour

¼ cup sugar

½ table salt   

2 sticks unsalted butter, cold, cut into cubes

¼-1/3 cup ice water

For the Filling:

6-8 medium Granny Smith Apples, peeled and sliced

1 ½ Tbls. Lemon juice

1 cup sugar

1/2 cup flour

1 tsp. Ground cinnamon

½ tsp. salt

Crust dough:

Combine flour, sugar and salt in a large bowl and blend thoroughly.   Blend in butter with a pasty blender.  Continue until no large pieces of butter exist. 

Stir in water, working with hands, until dough adheres to itself, but is not sticky.  Portion dough into two parts, one for bottom crust and one for top.

Filling:

Toss apples with lemon juice after slicing.

Combine sugars, flour and cinnamon.  Coat apple pieces thoroughly with sugar.

Putting it together:

Divide crust dough. Roll one portion as a crust, slightly larger than the pie pan.  Roll the other portion for the top crust. 

Place bottom crust in Pie pan and form edges.  Fill with apples.  Cover with top crust and crimp together the bottom crust and top at edges.  Vent crust!!! by cutting slits, about 5. 

Bake at  450 for 25 minutes, reduce temp to 350 and bake about 40 minutes or until crust is brown on the bottom and juices are bubbly and thick.

½ cup shortening

½ cup margarine, softened

¾ cup firmly packed dark brown sugar

¾ cup sugar

2 large eggs

1 3.4oz. box of vanilla pudding

1 Tbls. Vanilla extract

2 ¼ cups flour

1 Tbls. Baking soda

1 tsp. Cinnamon

½ tsp. Salt

2 cups (12 oz.) semisweet chocolate morsels

1 ½ cup pecan (optional)

Beat shortening and butter at medium speed until creamy.  Gradually add sugar, beating well.  Add eggs, beating until blended.  Add pudding mix and vanilla and continue beating until thoroughly mixed. 

Combine flour, baking soda, cinnamon and salt until thoroughly blended.  Stir in morsels (and pecans). 

Spoon onto a lightly greases baking sheet. 

Bake on 375 for 10-12 minutes.  Remove and cool on wire rack. 

8 oz. Mascarpone cheese

½ cup sugar

2 ½ cup whipping cream, divided

1 cup strong coffee or espresso

¼ cup coffee liqueur

6-8 oz. Lady fingers

1 tsp. Cocoa

Beat cheese, sugar and ½ cup of whipping cream at medium speed until creamy. 

Beat remaining whipping cream until soft peaks form.  Fold into cream cheese mixture.

Stir together coffee and liqueur.

Layer ladyfingers, brushed with coffee mixture, with cheese mixture, powered with cocoa in a glass bowl until full. 

Chill for several hours.

1 8oz. Package of cream cheese

1 cup of powered sugar

½ cup white sugar

10 1.50z. Oreos  

1 120z. container of Cool-Whip

Beat cream cheese, powered sugar, and white sugar at medium speed until creamy.

Chop up the cookies into bit sized pieces.

Fold cream cheese mixture into candy/cookie pieces until thoroughly mixed. 

—Make sure cake is cool before applying icing.—

¾ cup coffee

½ cocoa

1 ¾ cup flour

1 ¾ cup sugar

1 ½ tsp. Baking soda

½ tsp. Salt

8 large eggs, separated

½ cup oil

2 tsp. Vanilla

Sir together coffee and cocoa. Set aside

Combine flour, sugar, baking soda, salt in a large mixing bowl.  Add coffee mixture, egg yolks, oil, vanilla.  Beat with hand mixer on medium until smooth.

Beat egg whites at high speed with mixer until foamy.  Fold into batter. 

Pour batter into greased and floured 9 inch round cake pans. 

Bake on 325 for 20 minutes or until a wooden toothpick inserted in center comes out clean. 

Cool layers on racks for 10 minutes, remove from pans, continue cooling, before icing, until completely cooled

2/3 cup water, boiling

1 pkg. (4-serving size) Jello gelatin (any flavor)

½ cup water, cold with ice cubes

1 8 oz. Container of Cool-Whip, thawed and divided into 2 halves.

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. 

Mix cold water and ice to make 1 cup.

Add cold water/ice to gelatin, stirring until slightly thickened.  Remove any remaining ice.

Stir in 2 ½ cups of the whipped topping with wire whisk until smooth.  Pour into individual serving cups.

Refrigerate at least 3-4 hours until thoroughly thickened. 

8 cups of popped corn

¾ cups white sugar

¾ cups brown sugar

½ cup light corn syrup

½ cup of water

1 tsp. White vinegar

¼ tsp. Salt

¾ cup butter

Mix sugars, corn syrup, vinegar, salt and water in an 8 qrt. Pan.  Heat to boiling on med-high heat, stirring frequently, till it reaches 260 (hard ball stage) on Candy thermometer. 

Reduce heat to low, stir in butter until melted.

Pour over popped corn, allow to cool!!!!  Then form into balls.  Butter hands while forming balls.  Wrap in plastic wrap

1 cup chocolate chips

1 cup English walnuts

2 eggs (beaten)

1 cup sugar

1 stick butter (melted and cooled)

½ cup of flour

1 tsp. Vanilla

Mix sugar and flour until thoroughly mixed.  Add eggs and butter and mix.  Add walnuts and chocolate chips and vanilla and mix.

Pour mixture into an unbaked pie shell and bake 30 minutes at 350.  Test with a toothpick.  It should be chewy, not runny.

2 bunches of fresh broccoli, washed in cut into pieces

1 package shredded cheddar cheese

1 package of bacon, cooked crispy and broken into small pieces

1 cup Mayo

¼ cup white sugar

2 Tbs. white vinegar

Mix first 3 ingredients in a large bowl.

Whisk mayo, sugar and vinegar until smooth.

Pour mayo mixture over broccoli mixture and stir to thoroughly coat.

Cool in frig for 2-3 hours.