OATMEAL CRUST:
1 c. butter
2 c. brown sugar
2 eggs
2 tsp. vanilla
2 ¼ c. flour
1 tsp. soda
3 c. oatmeal
CHOCOLATE FUDGE FILLING:
1 bag chocolate chips
1 can sweetened condensed milk
2 tbsp. butter
2 tsp. vanilla
Mix all oatmeal crust ingredients. Pat 2/3 of mixture in cake or brownie pan. Melt all the chocolate fudge ingredients together in microwave. Pour chocolate fudge mixture over oatmeal crust in pan. Dot remaining oatmeal crust mixture over top. Bake at 350º for 25 minutes (depending on the oven, you may have to bake bars longer than 25 minutes).
CRUST:
2 pkgs. yellow cake mix
2 sticks of butter (softened)
1/2 c. (or more, to taste) sliced almonds (crush before adding them to the mixture)
FILLING:
1 pkg. cream cheese (softened)
1 egg
1/2 c. sugar (if possible, use baker's sugar--the super fine kind)
1/2 t. almond extract (can substitute vanilla extract)
1 jar (8.25 oz. size) of Polaner All-Fruit™ seedless raspberry preserves (you could use other flavors—blueberry would be good!)
Preheat oven to 325°. In large mixing bowl, combine yellow cake mix, sliced almonds and butter using electric mixer until mixture is crumbly. Press 1/2 of the mixture into bottom of ungreased cake or brownie pan; set aside. In medium mixing bowl, combine cream cheese, egg, sugar and almond extract and combine using electric mixer until well-blended (about 1 minute). Pour cream cheese mixture over the bottom layer of the cake mix crust and spread mixture evenly over the crust. Put preserves into microwave-safe container and heat for 30 to 60 seconds; stir. Spoon preserves onto the cream cheese mixture and spread evenly. Top with the remainder of the cake mix crust mixture. Bake at 325° for 45-55 minutes (or until center of bars are set). Allow bars to cool completely before cutting. Store in refrigerator; before serving, allow bars to reach room temperature for best flavor.
2-1/4 c. unsifted flour
1 t. baking soda
1/2 t. salt
1 c. butter
3/4 c. sugar
3/4 c. light brown sugar
2 eggs
1 t. almond extract
2 c. dried cherries (or Craisins™)
1 package white chocolate chunks (or white chocolate chips)
Preheat oven to 375°. In a medium-sized bowl, stir together flour, baking soda and salt with a wire whisk. Set aside. In a large mixing bowl, use hand mixer to cream butter together with the sugar, brown sugar, eggs and almond extract. Gradually add flour mixture to the creamed mixture, until combined. Stir in dried cherries and white chocolate chunks. Drop dough by tablespoon on to an ungreased cookie sheet. Bake at 375° for 9 to 11 minutes, or until edges of cookies are golden brown. (Makes approximately 4 dozen cookies.)
The 2 dessert recipes below contain alcohol, and should be enjoyed only by those who are 21 or older.
Pink Squirrel Fondue
1 jar marshmallow cream
3 tbsp. creme de almond
1 tbsp. white creme de cacao
1 tsp. lemon juice
Combine in a fondue pot. Warm over very low heat. Serve with any fresh fruit or pound cake cubes.
Recipe courtesy of www.recipegoldmine.com.
Pink Squirrel Pie
24 almond macaroons, crushed
3 tbsp. butter, melted
24 large marshmallows
3/4 c. milk
red food coloring
1-1/2 oz. white 1 oz creme de noyaux
1-1/2 oz. white creme de menthe
2 c. whipping cream, whipped
Combine macaroons and butter. Press into a 9-inch pie plate and bake at 350 degrees F for about 5 minutes. In the top of a double boiler set over boiling water, melt marshmallows in milk. Cool. Add food coloring and liqueurs. Fold whipped cream into marshmallow mixture. Pour filling into prepared pie shell. Chill or freeze. Garnish with additional whipped cream, if desired.
Recipe courtesy of www.recipegoldmine.com.
