ith oil or spray with no stick cooking spray.
Melt
as been lightly sprayed with no-stick cooking spray or lined
Prepare pudding and pie filling according to package directions using the 2 cups of milk.
Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
Cover and refrigerate until serving time, but no longer than 24 hours.
HEAT oven to 375\u00b0F Coat baking sheets with no-stick cooking spray.
BEAT shortening, brown sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended.
COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat into shortening mixture at low speed until smooth. Stir in oats, raisins and nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.
BAKE 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool.
he reason some of these recipes call for melting in a
nough to handle.
No burnt crust, no under baked apples and
remove from heat. Stir in nut butter and vanilla until blended
Dissolve yeast in warm water. Add cream. Cream together butter, shortening, and sugar. Add eggs one at a time. Sift flour and salt together, add alternating with yeast mixture. Beat well until dough no longer sticks to hands. Cover with wax paper and refrigerate overnight. Cut dough into four parts. Roll out each part on floured board until thin. Spread with favorite nut filling or poppy seed filling. Roll up like jelly roll. Place on greased baking sheet and let rise for 1 hour. Bake at 350\u00b0 for 50 minutes. Makes four nut rolls.
Use enough canned milk in nut filling so that mixture can
Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally.
Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.
Make cake batter by beating together cake mix, pudding, eggs, sour cream and oil.
In ungreased bundt cake pan, pour in 1/3 of the batter, then layer 1/2 of the nut mixture, another 1/3 batter,remaining nut mixture,then rest of batter.
After cake is assembled, place in oven, turn on oven to 350 dg. (do not preheat oven!) and bake for 50-60 minutes until cake is done and knife inserted in cake comes out clean.
Serve and enjoy!
br>For the fruit and nut seasoning, heat 1 tbsp oil
hites (foamy, not stiff) to nut mixture.
Add honey to
pen.
For the pine nut crumble, heat oil in large
/3 of the chopped nut brittle evenly over the top
Mix sugar, oleo, cocoa and canned milk.
Bring to boiling point, boil 1 minute.
Add peanut butter, oats and nut meats. Stir well and pour in buttered dish.
inutes until very fluffy (beat no less than 5 minutes!).
erving.
For the mac nut toffee:.
In a heavy
eat.
Crush the ginger nut biscuits while the butter is
Sift sugar and gradually add to the eggs.
Mix until smooth. Add nuts and vanilla.
Melt chocolate slowly in the top of a double boiler.
Stir constantly while melting.
Add butter to melted chocolate and blend.
Add chocolate mixture to nut mixture and mix well.
Turn at once into a 10 x 6-inch well-greased pan. When firm, cut into pieces.
Yields about 2 pounds.