Spread dessert topping on bottom of pie crust.
Pour milk in a large bowl; add pudding mix.
Beat with a wire whisk for two minutes.
Let stand 5 minutes.
Stir in the Cool Whip and chopped toffee bars.
Spoon in crust.
Freeze 4 hours.
Let stand at room temperature for 15 minutes or until pie cuts easily.
Makes 8 servings.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Break up pound cake and place in large glass bowl.
Prepare Jell-O as package directs, using reserved juice and sherry in place of cold water.
Pour Jell-O over pound cake.
Add strawberries.
Refrigerate and allow to set, preferably overnight. Prepare dessert mix as package directs and pour over Jell-O-pound cake mix.
Refrigerate and allow to set.
Whip cream and top dessert.
t least 8 hours. Remove dessert from freezer 10 minutes before
f spring-form pan; slice dessert into wedges.
Serve with
uts (optional).
Store leftover dessert in refrigerator.
Makes 12
Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.
Heat butter in a large frying pan over medium heat. Cook banana slices for 1-2 mins per side, until lightly browned. Remove from pan.
Place English muffin halves in a toaster and toast until browned.
Spread ricotta over English muffins then top with banana slices. Drizzle honey over top to serve.
eanwhile, for the apricots in dessert wine syrup, remove peel from
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
In a small bowl, combine cream cheese, dill, onions and lemon juice. Season. Spread over English muffins. Top with watercress, salmon and eggs. Serve with lemon wedges.
Lightly toast the English muffin halves. Spread with pizza sauce. Top with arugula, mushrooms and cheese.
Broil until cheese has melted. Serve immediately.
Blend or process pineapple, oranges and mint leaves until smooth. Pour into a pitcher. Stir in lime juice and 2/3 cup ice-cold water.
Spread jam on English muffins. Serve with juice.
For the beans, lightly spray a heated small nonstick saucepan with oil and cook onion, garlic and paprika, stirring, over medium heat, 5 mins or until onion is tender. Add tomatoes, beans and worcestershire sauce. Cook 10 mins or until mixture thickens slightly. Season to taste.
Cook bacon in a medium nonstick pan, over high heat, 2 mins each side or until crisp. Divide between English muffins, along with beans. Sprinkle with basil to serve.
Split and toast the English muffin.
Spread the hummus on each half or the muffin and leave open-face (feels like more food that way).
Place tomato slices on top of the hummus.
Sprinkle with salt and pepper.
In a bowl, beat the eggs, milk and two-thirds of the chives. Season with salt and black pepper.
Heat the oil in a frying pan and fry the bacon until crispy. Remove from the pan and drain on kitchen towels. Pour the eggs into the pan and scramble.
Toast the English muffins until lightly browned. Spread with the butter. Place the lettuce leaves on the bottom halves of the muffins, then top with the bacon, eggs and tomatoes. Sprinkle with the remaining chives and top with the upper halves of the rolls.
Fry bacon and set aside.
Split english muffins in half and toast.
Spread each muffin half with cream cheese and then add jelly and top with bacon pieces.
ith paper towels.
Place English muffin halves, cut side up
Combine the cottage cheese, jam and water in a food processor, and blend until smooth. (You may have to stop the blender and shake the jar so that the mixture ends up over the blades again. Mine never did get TOTALLY smooth.).
Divide the blended mixture and spread half on each half of the English muffin. Sprinkle Splenda over it, if desired.
Toast until the edges of the muffins start to brown.
Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.