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compiled by: michelle england
milkshakes and smoothies real strawberry milkshake peanut butter and banana chocolate mint milkshake mango/peach smoothie iced mocha fusion cookies super chocolate chip cookies gingerbread cookies snickerdoodles sugar cookies hershey kiss cookies cakes, pies, and breads monkey bread death by chocolate old fashioned pound cake dirt cake cheesecake pie (no baking)
fruit fruit pizza pineapple upside down cake chocolate covered strawberries easy dutch apple pie classic blueberry crisp chocolate chocolate mousse blue ribbon fudge caramel chocolate bars hot fudge sundae cake puppy chow
melted Fresh fruits cut up (bananas. etc) 1. then fold in cool whip. Brush with melted apple jelly and serve. 2. strawberries. 3. Prick cookie dough with a fork and bake for 10-12 minutes at 375°F until golden brown. Mix cream cheese. lemon juice and sugar well.FRUIT PIZZA 1 pkg refrigerator cookie dough 12 oz softened cream cheese 1 T lemon juice 1 ⁄3 c sugar 1 c cool whip 1 ⁄4 c apple jelly. blueberries. (1/25) . Press cookie dough out onto a large ungreased pizza pan. kiwi. Spread mixture onto cookie dough. mandarine oranges. Arrange cut fruits in circles on top of cream cheese mixture. Allow to cool.
Pour the batter over the pineapple and cherries. 3. When the cake is done. 2. Put cherries in the center of the pineapple. Prepare the yellow cake mix according to the box. Place pineapples in the butter and sugar mixture. Cut the slices of pineapple into halves and line the sides of the frying pan with them.PINEAPPLE UPSIDE DOWN CAKE 1 box 2 ⁄3 c 3 ⁄4 c 1 can yellow cake mix butter brown sugar pineapple slices Maraschino cherries 1. Bake at 350°F degrees. Remove from heat and allow to cool before turning it upside down on a serving dish. Melt the butter and brown sugar in a frying pan until it boils or bubbles. loosen the edges with a knife. 4. (2/25) .
then stir. Then place berries. 2. Using the hulls as handles. washed and dried 1. Refrigerate for approximately 30 minutes before serving. until chocolate and butter are all melted. on the wax paper lined cookie sheet. hulls intact. place the chocolate. (3/25) .CHOCOLATE COVERED STRAWBERRIES 6 oz semi-sweet chocolate pieces 2 tbsp unsalted butter 1 pt fresh strawberries. stirring frequently. Microwave on medium for 2 minutes. hull side down. Continue microwaving on medium for 30 seconds to one minute more. In a one quart microwave proof bowl. then adding the butter on top in center. Line a cookie sheet with wax paper. partially dip the strawberries into chocolate. twirling to cover berries.
Drizzle caramel topping on top once pie has cooled. peeled cored and sliced 1⁄2 inch 1 ⁄2 box yellow cake mix caramel topping (optional) 1. Pour apple pie filling into the pie shell. 3. Preheat oven to 350°F. add apples as well. Pour 1⁄2 of cake mix on top of the apples and bake for 45-50 minutes until cake mix is browned and crisp. 2. (4/25) .EASY DUTCH APPLE PIE 1 deep dish pie crust (9 inch) 1 can apple pie filling 3 apples.
DUTCH APPLE PIE Recipe from: Karen England Perfect for: Thanksgiving .
CLASSIC BLUEBERRY CRISP 4 c blueberries. Cut in butter until mixture is evenly blended and crumbly. Spread mixture on berries and bake at 375°F for 40-45 minutes. 3. combine flour. In separate bowl. Arrange blueberries in deep greased baking dish. brown sugar. Sprinkle with lemon juice and granulated sugar. Serve warm. washed 1 tbsp lemon juice 1 ⁄3 c granulated sugar 1 ⁄3 c flour 1 ⁄3 c packed brown sugar 1 ⁄2 tsp ground cinnamon 3 ⁄4 c quick cooking rolled oats 4 tbsp soft butter 1. 2. cinnamon and oats. (6/25) .
(6/25) . 4. Beat cream with an electric mixer in a bowl then gently fold through chocolate mixture with a spatula until just combined.CHOCOLATE MOUSSE 1 1⁄2 c dark chocolate. Serve with fresh berries. until set. 2. chopped 2 tbsp milk 6 egg yolks 1 ⁄4 c confectioner’s sugar 2 c thickened cream Fresh berries to serve 1. set over a saucepan of boiling water and stir constantly until melted and smooth (mixture will be quite thick). Place chocolate and milk in a heatproof bowl. until thick and creamy. Spoon into 1⁄2 cup capacity dishes and chill for four hours. Place yolks and sugar in a large bowl and beat with an electric mixer for five minutes. 3. Remove and cool slightly.
Mix sugar and evaporated milk together in heavy pan. Let come to full rolling boil. 3. Firms rapidly. Add chocolate.BLUE RIBBON FUDGE 2 1⁄2 c sugar 1 can evaporated milk (5 oz) 6 oz semi-sweet chocolate bits 1 tsp vanilla 2 tbsp butter 1 c chopped walnuts 1. Mixture will be very thick. beating until melted and smooth. Pour into buttered firm. Mix in butter and vanilla by hand. 2. Cook on low heat and watch closely until it begins to boil. Lastly mix in chopped nuts. Remove from heat. Then boil exactly for five minutes. (7/25) .
Cover and cook over boiling water. cool. Combine cake mix. (8/25) . Bake at 350°F for six to eight minutes. 2.CARAMEL CHOCOLATE BARS 14 oz 2 ⁄3 c 1 pkg 3 ⁄4 c 6 oz 1 ⁄2 c bag caramels evaporated milk. Beat with electric mixer at medium speed for two minutes. scraping bowl occasionally. Spread warm caramel mixture over cooked cake. Cut while warm. butter and remaining evaporated milk in mixing bowl. divided chocolate cake mix melted butter chocolate chips chopped nuts 1. 3. Combine caramels and 1⁄2 cup milk in top of double boiler. sprinkle with chocolate chips. stirring occasionally until caramels are melted. Spread half the batter in greased 13 x 9 inch pan. Stir nuts into remaining batter then drop by teaspoonfuls onto chocolate chips. spreading evenly as possible with spoon. Bake at 350°F for about 20 minutes more.
HOT FUDGE SUNDAE CAKE 1 c flour 3 ⁄4 c sugar 2 tbsp cocoa 2 tsp baking powder 1 ⁄4 tsp salt 1 ⁄2 c milk 2 tbsp oil 1 tsp vanilla 1 c chopped nuts 1 c brown sugar 1 ⁄4 c cocoa 3 1 ⁄4 c hot tap water 1. place piece of cake in bowl. Mix in milk. sugar. 2. Bake 40 minutes at 350°F. Sprinkle with brown sugar and 1⁄4 c cocoa. oil. Let stand 15 minutes. In ungreased 9” pan. To serve. Pour hot water over batter. (9/25) . stir together flour. and vanilla until smooth. then spoon sauce over ice cream. two tablespoons cocoa. baking powder and salt. Stir in nuts and spread evenly into the pan. Top with ice cream. 3.
PUPPY CHOW 9 c 1 c 1 ⁄2 c 1 ⁄4 c 1 ⁄4 tsp 1 1⁄2 c Chex chocolate chips peanut butter butter vanilla powdered sugar 1. 2. Remove from heat and stir in vanilla. Melt chocolate chips. peanut butter. put into a large plastic bag with powdered sugar and shake well to coat. Pour over Chex cereal. and butter. 3. Spread mixture evenly on wax paper and allow to cool. Put cereal in large bowl. (10/25) .
milkshakes and smoothies .
Combine all of the ingredients in a covered blender and blend until the ice melts.REAL STRAWBERRY MILKSHAKE 4 or 5 1 ⁄3 c 1 ⁄2 tsp 1 c fresh strawberries. (11/25) . hulled instant nonfat milk powder vanilla dash of salt ice cubes and water 1.
3.PEANUT BUTTER / BANANA MILKSHAKE 1 whole sliced banana 2 tbsp peanut butter 4 scoops ice cream 1 c milk 1. (12/25) . Place all ingredients in the blender. Put the blender on smoothie until the milkshake is nice and smooth. 2. Start on crush to make sure the banana pieces and the peanut butter blend together.
CHOCOLATE MINT MILKSHAKE 4 scoops vanilla ice cream ⁄4 cup milk 1 ⁄4 cup chocolate syrup 1 drp peppermint extract 1 1. In a blender. Blend until smooth. Pour into glasses and serve. milk. chocolate syrup and peppermint extract. (13/25) . 2. combine ice cream.
3. and orange juice into a blender. mango. (14/25) . Place the peach. peeled and diced 1 ⁄2 cup vanilla soy milk 1 ⁄2 cup orange juice. sliced 1 mango. 2. soy milk. or as needed 1. Pour into glasses to serve. and puree until smooth.MANGO / PEACH SMOOTHIE 1 peach. Cover.
ICED MOCHA FUSION ⁄4 c milk 1 tsp vanilla extract 3 tbsp granulated sugar 3 tbsp mocha instant coffee mix 1 c crushed ice 3 1. coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve. sugar. combine milk. 3. vanilla. In a blender or food processor. (15/25) . 2.
In another bowl.SUPER CHOCOLATE CHIP COOKIES 2 1⁄2 c 1 c 1 c 1 c 2 1 tsp 2 c 1 ⁄2 tsp 1 tsp 1 tsp 6 oz 6 oz old-fashioned oats. salt and leaveners. uncooked butter. (16/25) . beat until blended. In a large bowl. Bake at 350ºF for 12-15 minutes until golden. flour. softened packed brown sugar sugar large eggs vanilla extract all-purpose flour salt baking powder baking soda white chocolate chips semi-sweet chips 1. Add oat mixture to butter mixture. stir in chocolate pieces. cream butter and both sugars until fluffy. With wooden spoon. Blend oats in food processor to a fine powder. Beat in eggs and vanilla. Drop level scoop onto ungreased cookie sheets. 2. combine oatmeal powder. 3. 2 inches apart.
turn dough onto surface. Cool and decorate with frosting if you like. (17/25) . then carefully remove from cookie sheet with a spatula. 3. Stir in remaining ingredients. Roll dough with a rolling pin until 1⁄4 inch thick. Cover and refrigerate until chilled. Beat sugar. Cut with gingerbread man cutter. Sprinkle counter top with flour. Beat on medium speed one minute. Let cookies cool. 2. 4. molasses and water in a large bowl on low speed until blended. shortening. Bake until set 8 to 10 minutes.GINGERBREAD COOKIES ⁄2 c ⁄2 c 1 ⁄2 c 1 ⁄4 c 3 ⁄4 tsp 3 ⁄4 tsp 1 ⁄2 tsp 1 ⁄4 tsp 2 1⁄2 c 1 1 sugar shortening dark molasses water salt ground ginger baking soda ground allspice all purpose flour 1. Lift cookies carefully with a large spatula onto an ungreased cookie sheet. Heat the oven to 375°F.
Place two inches apart on ungreased baking sheet. 2. Roll into one inch balls. 5. and salt. Remove immediately from baking sheet. stir in oil. Beat eggs with fork. add to mixture. Bake 8-10 minutes. Blend in 3⁄4 cup sugar until mixture thickens. 4. 3. Mix 1⁄2 cup sugar and cinnamon. vanilla and lemon rind (if using). Roll balls in sugar mixture. Blend flour.SNICKERDOODLES 2 ⁄3 c 2 tsp 3 ⁄4 c 2 c 2 tsp 1 ⁄2 tsp 1 tsp 2 tsp 1 ⁄2 c 2 eggs oil vanilla sugar flour. sifted baking powder salt cinnamon grated lemon rind sugar 1. criss cross with fork. (18/25) . baking powder. Place on baking sheet. Preheat oven to 400°F.
Bake 8 to 10 minutes in the preheated oven. In a large bowl. Preheat oven to 375°F. Gradually blend in the dry ingredients. Set aside. or until golden. and baking powder. 3. Beat in egg and vanilla. Roll teaspoonfuls of dough into balls.SUGAR COOKIES 2 3⁄4 c 1 tsp 1 ⁄2 tsp 1 c 1 1⁄2 c 1 1 tsp all-purpose flour baking soda baking powder butter. softened white sugar egg vanilla extract 1. 2. cream together the butter and sugar until smooth. In a small bowl. stir together flour. Let stand on cookie sheet two minutes before removing to cool on wire racks. baking soda. (19/25) . and place onto ungreased cookie sheets.
Bake for 6 to 8 minutes at 375°F. Put Hershey Kiss into cookie as soon as you take cookies out of the oven. Add Bisquick and vanilla. 2. Shape into small balls.HERSHEY KISS COOKIES ⁄4 c 1 can 2 c 1 tsp 3 peanut butter Eagle Brand condensed milk Bisquick vanilla 1. Mix all together. Mix together peanut butter and milk. (20/25) . 3.
cakes. and breads . pies.
and serve warm. (21/25) . Turn over onto dish.MONKEY BREAD 5 packages refrigerator rolls 1 c sugar 3 tbsp cinnamon 1 stick butter 1 ⁄2 c brown sugar 1. Mix sugar and cinnamon. 2. Cut each roll in quarters. Pour over entire cut and layered pieces. Melt butter and add brown sugar. Bake for 35 to 45 minutes at 350°F. 3. Toss cut rolls into sugar and cinnamon mixture. Layer in fully greased bundt pan.
Break up 1⁄2 the brownies into small pieces and place in the bottom of a large glass bowl. Preheat oven according to brownie package directions.DEATH BY CHOCOLATE 1 box fudge brownie mix 1⁄2 c Coffee Liqueur 3 packages instant chocolate mousse 8 chocolate covered toffee bars (like Skor or Heath) 1 (12 oz. Prepare chocolate mousse according to package directions. Bake brownies according to package directions. Repeat layers with what remains. set aside. and then 1⁄2 the whipped topping. thawed 1. Prick holes in the top of the brownies with a fork and pour the coffee liqueur over brownies. then 1⁄2 the candy. (22/25) . Cover with 1⁄2 the mousse.) container frozen whipped topping. 2. Break candy bars into small pieces in food processor or by gently tapping the wrapped bars with a hammer. let cool.
(23/25) . 2.OLD FASHIONED POUND CAKE 1 lb 2 c 4 c 12 2 tsp 2 tsp 1 ⁄2 tsp 1 ⁄2 tsp 1 c butter sugar flour eggs vanilla lemon extract salt nutmeg sour cream 1. Add flour and eggs slowly. Cream butter and sugar. Then add extract and salt. Bake at 350°F for the last 15 minutes. 3. Bake 1 hour at 325°F.
Cream the butter. Top with gummie worms and a plastic flower.) cream cheese powdered sugar milk vanilla instant pudding boxes (12 oz. 3. ending with the cookie crumbs on top. (24/25) . 2. Mix pudding together with the milk. cream cheese and powdered sugar together. Then blend in with the cream cheese mixture. Line the inside of a clay flower pot with foil. Alternating cookie crumbs and filling. leaving the cream in the Oreo’s. add the Cool Whip to pudding mixture.DIRT CAKE 2 pkg 1 ⁄2 1 1 c 3 1⁄2 c 2 1 Oreo cookies stick butter (8 oz.) Cool Whip 1. Crumble the Oreo’s in a blender.
2. (25/25) . Chill at least 3 hours. Gradually beat in Eagle Brand‚ until smooth.CHEESECAKE PIE (NO BAKING) 1 ready crust graham cracker pie crust 1 (8-oz. Stir in lemon juice and vanilla. With mixer.) package cream cheese 1 can Eagle brand sweetened condensed milk 1 ⁄3 c lemon juice from concentrate 1 tsp vanilla extract 1 (21-oz. beat cheese until fluffy. Add whipped cream or other garnish as desired. Pour into crust. top with pie filling. After chilled.) can cherry pie filling 1.
the baseline grid." Scott Adams . is a showcase of my learning. I’ve enjoyed this project and am excited to experience the tangible object. and prepping a job for printing. using images.Editor’s Note This book was completed for GDES291: Design Technology 3. but important. which will be burned to a CD for safekeeping. It serves as a representation of the skills I have both acquired and fine-tuned over the course of the Fall 2008 semester and I am pleased with the final outcome (pending of course I am successful in its binding). proper tabs. text threading. aspects of publication design and hopefully my final delieverables present my understanding of master pages. auto pagination. "Creativity is allowing yourself to make mistakes. process colors. The InDesign document itself. fraction formatting. Design is knowing which ones to keep. character and paragraph styles. Hardwork has gone into understanding each of the tedious.
FRUIT PIZZA Recipe from: Shanan England Perfect for: Summer cookouts .
CHOCOLATE MOUSSE Recipe from: Rachael Ray Perfect for: A romantic evening .
STRAWBERRY MILKSHAKE Recipe from: Good Housekeeping Perfect for: Summertime .
CHOCOLATE CHIP COOKIES Recipe from: Mrs. Wise Perfect for: Late night snack .
SNICKERDOODLES Recipe from: June England Perfect for: Anytime .
POUND CAKE Recipe from: Betty Crocker Perfect for: Christmas .
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