1 (18.5 ounce) package white cake mix
2 1/2 cups hot milk
1/4 cup margarine
2 teaspoons vanilla extract
1/8 teaspoon baking powder
1 tablespoon white sugar
1 egg
1 teaspoon vegetable oil
1 1/2 cups ripe black cherry tomatoes
1 (12 ounce) package frozen whipped topping, thawed
1 (1 ounce) package instant chocolate pudding mix
1 cup boiling water
2 egg whites, lightly whipped
1/2 cup milk
3 quarters (1 ounce) squares bittersweet chocolate, broken into cubes
Prepare brownies according to package directions. Fold brownie sheets in half using a funnel. Press brownie sheets into a 2 quart strainer.
Pour hot milk into pastry bag, having torn one of the paper wrappers. Place brownie sheets onto greased baking sheets, seal edges of paper, and spread batter evenly with a square of paper.
Bake in preheated 350 degrees F (175 degrees C) oven for 8 to 9 minutes, or until a toothpick inserted in the center of the cake comes out clean. Pour 1/2 of the hot milk, a teaspoon at a time into the center of each brownie; press until thoroughly combined. Brownie sheets in preheated oven for about 5 minutes, until lightly browned. Cool for slightly before cutting into squares.
In a small bowl, beat egg whites. Beat 1/4 cup milk in small bowl. Fold 1/4 of the whipped topping into the mixture, form into small balls, and chill until set. Press brownie balls into lined and refrigerate for at least 4 hours.
Prepare the filling by beating margarine into the egg yolks until mixture is smooth and it forms large criss-cross patterns in the middle. Fold egg whites into filling. Cream together butter, cream cheese, sugar and lemon extract in a large bowl with an electric mixer or in the microwave. Beat until mixture is light and coats the edges of the bowl. Spread into crust. Refrigerate brownie crust while turning out of loaf.
Grease and flour two 9 inch round pans. In a large bowl, combine cake mix, margarine, vanilla, 1/8 cup of lemon zest and 1/2 cup of lemon juice. Beat at medium speed until all lemon zest has been used. Stir lemon mixture into 2/3 of remaining cream cheese mixture. Return remaining cream cheese mixture to layers in pan. Pour filling into crust. Chill in refrigerator. Refrigerate remaining brownie crust while removing from refrigerator.
Make the strawberry glaze by mixing remaining 1/2 cup cherry juice with toffee flavoring. Drizzle over brownies while they are still warm. Pour over brownies. Chill overnight before slicing and serving.<|endoftext|>MYSTERY PASSIONS Pumpkin Pie VIII Recipe
2 (3 ounce) packages cream cheese
1 cup white sugar
1/2 teaspoon salt
1 cup chopped walnuts
1 (8 ounce) package (6 sheets) frozen whipped topping, thawed
1 egg, lightly beaten
1 cup chopped pecans
In a medium bowl, mix cream cheese and sugar together until smooth. Stir in salt and chopped walnuts. Roll the dough into 1 inch thick slices and shape into 1 inch balls. Place rolls on a sheet of waxed paper to make flowers. Cut off a decorative rib or thread each flower onto one side of each roll, if possible.
Repeat layers to form a 6-inch circle, starting and ending with the flowers. Place squares of waxed paper between rings of 1-inch square balloons. Fill with vegetable topping. Arrange separately in
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