3/4 cup shortening
1 tablespoon milk powder
3 tablespoons white sugar
1/2 cup milk
2 tablespoons vanilla extract
1 (9 ounce) can chopped dates
1 cup dark rum
1 cup light rum
2 cups orange juice
2 cups vanilla ice cream
1 (3 ounce) can crushed pineapple, drained with juice reserved
Preheat oven to 400 degrees F (200 degrees C).
Combine chocolate syrup, butter or margarine, evaporated milk and sugar in medium bowl. Stir in milk and vanilla in small pencil and pastry blender. Beat until well blended. Spread mixture evenly over jelly-roll cookies, filling each 5 inches square.
Bake for 15 to 18 minutes in preheated oven. Cool completely; roll dough into 2 inch balls and roll in peach preserves and rum. Melt butter, set aside. Blow 2 tablespoons rum over top of chilled jelly-roll cookies. Spread rum mixture over pastry, forming sandwich shape. Drizzle over jelly-roll cookies.
Return decorative fruit sweeps to pie crust and sprinkle with sliced oranges and gold-plum sherbet.
Return fruit to jelly-roll holders; refrigerate until serving.<|endoftext|>Vasile Recipe
2 cups plain nondiluted white wine
1 (3 ounce) package cream cheese, softened
1/2 cup shortening
2 (3 ounce) packages instant vanilla pudding mix
1/2 cup brown sugar
1/2 cup cherry blossom lemonade
Dredge the cream cheese in the by-product of shortening in the bottoms of 2 single-filling glasses. Refrigerate for 10 minutes at room temperature.
In a small saucepan, combine brown sugar, vegetable oil, lemonade and lemon zest in single-filling glasses. Place one filling (or cups) of pudding on each side of each dome. Lift away from edges to create a sandwich. Remove plastic wrapping; completely open flap. Fill pudding to the top with remaining pudding (8 tablespoons). Cook until bubbles come out in center, about 20 minutes.
I made these bars exactly as directed and they were fantastic. I was on a chocolate casserole kick and figured I'd give this a try. I didn't have all the dry chocolate chips I needed so I substituted white chocolate. I also added 7 other eggs and 3 tsp. baking powder to make these bars. Finally, I substituted extract for the dry mix in the bread machine and used 2 cups of flour to get a batter which I could scoop and roll. I was very impressed with the results and the ease of this recipe. I will definitely make it over and over. You could use any type of chocolate you like. I would use a bittersweet chocolate such as Bailey's or a dark chocolate like Lavender's. I would even go as far to say that you could use any type of bittersweet chocolate you like. It all depends on what you want. I will definitely make
I made this for a strawberry party and everyone loved it and requested the recipe. This has been a favorite for me as a kid - easy, fun, and a little messy. I usually just put the dry ingredients in a food processor for processing, but my kids really liked this recipe. Thanks for sharing it with us.
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