Cook book

Cooking with Pure Imagination

12. Chocolate Cake

15. Apple Dumplings

13. Peanut Butter Cookies

14. Easy Oreo Truffles

11. Tiramisu Cheesecake

10. Glazed Apple Cream Pie9. White Oatmeal Cookie

8. Apple Crisp

7. Strawberries/Cream Cake

6. Luck o’ the Irish Brownie

5. Best Blueberry Cobbler

4. Mom’s Rhubarb Cake

3. Apple Crisp Cups

2. Cherry-Blueberry Pie

1. Pineapple Crisp

16.Peanut Butter Pie

15. Apple Dumplings

Pine

apple Crisp

Ingredients:

2 (20 ounce) cans crushed pineapple, drained

1 cup all-purpose flour

1 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1/2 cup butter, melted

1 teaspoon ground cinnamon

Pine

apple Crisp

Pineapple Crisp

Prep:15min

Ready:1hr

Cook:45min

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Spread well-drained pineapple into a 9x9 inch square baking pan.

3. In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pine-apple. Pour melted butter over mixture and then sprinkle with cinnamon.

4. Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

Che

rry-Blueberry Pie

Ingredients:

1 (15 ounce) package refrigerated pie crusts

1/2 cup white sugar

2 tablespoons cornstarch

1/4 teaspoon ground cinnamon

1 (21 ounce) can cherry pie filling

1 1/2 cups frozen blueberries

1 egg white

1 teaspoon water

2 teaspoons sugar

Che

rry-Blueberry Pie

Cherry-Blueberry Pie

Directions:

1. Preheat the oven to 425 degrees F (220 degrees C).

2. Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueber-ries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.

3. Bake for 45 to 55 minutes in the pre-heated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.

Prep:40min

Ready:1hr

5min

Cook:20min

App

le Crisp Cups

Ingredients:

3 large McIntosh apples - peeled, cored, and chopped

1/4 cup water

2 tablespoons white sugar

1/2 teaspoon ground cinnamon, or to taste

2 cups all-purpose flour

2 cups rolled oats

1 1/2 cups brown sugar


1/2 teaspoon ground nutmeg (optional)

1 1/2 cups butter

App

le Crisp Cups

Apple C

risp Cups

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.

2. Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a sauce-pan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.

3. Combine flour, oats, brown sugar, 1 tea-spoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping table-spoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.

4. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Prep:40min

Ready:1hr

5min

Cook:20min

Very

Best Blueberry Cobbler

Ingredient:

2 1/2 cups fresh or frozen blueberries

1 teaspoon vanilla extract

1/2 lemon, juiced

1 cup white sugar, or to taste

1/2 teaspoon all-purpose flour

1 tablespoon butter, melted

1 3/4 cups all-purpose flour

4 teaspoons baking powder


5 tablespoons butter

1 cup milk

2 teaspoons sugar

1 pinch ground cinnamon

Very

Best Blueberry Cobbler

Very Best Blueberry Cobbler

Directions

1. Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 tea-spoon of flour, then stir in the tablespoon of melted butter. Set aside.

2. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 table-spoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

3. Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blue-berries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

4. Bake for 20 to 25 minutes in the preheat-ed oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Prep:15min

Ready:50 min

Cook:25min

Mom

’s Rhubarb CakeIngredients:


1/4 cup brown sugar

1 tablespoon baking powder

salt

1/2 cup margarine

2/3 cup evaporated milk

1 egg, beaten

2 pounds rhubarb, cut into 1/4 inch slices

1 (3 ounce) package raspberry flavored Jell-O® mix

1 cup white sugar, divided


1/2 cup butter, softened

Mom

’s Rhubarb Cake

Prep:40min

Ready:1hr

25min

Cook:45min

Directions:

1. Combine 2 cups flour, brown sugar, baking powder, and salt in a bowl. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Stir in the evaporated milk and beaten egg.

2. Press the dough into the bottom and partly up the sides of a 9x13-inch baking dish. For a thicker crust, press the dough into the bottom of the pan only.3. Preheat an oven to 350 degrees F (175 degrees C).

3. Mix the rhubarb, gelatin mix, and 1/2 cup of white sugar. Spread the fruit over the dough. Combine the remaining 1/2 cup white sugar, 1 cup of flour, and softened butter in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Top the rhubarb with the streusel mixture.

4. Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes.

Mom

’s Rhubarb Cake

Luck

o’ the Irish Brow

nie

Ingredients:

4 (1 ounce) squares unsweetened choco-late

1 cup margarine, softened

2 cups white sugar

3 eggs

2 1/2 teaspoons vanilla extract



4 cups confectioners' sugar

2 tablespoons milk, or as needed

1 1/2 teaspoons peppermint extract

6 drops green food coloring

1 1/3 cups semisweet chocolate chips

6 tablespoons butter

1 tablespoon vanilla extract

Luck

o’ the Irish Brow

nieLuck o’ the Irish Brow

nie

Prep:1hr

Ready:1hr

25min

Cook:25min

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2. Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.

3. Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 min-utes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.

4. To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the pepper-mint extract and green food coloring. Spread this over the cooled pan of brownies. Refriger-ate for 30 minutes

5. In a microwave-safe bowl, microwave choco-late chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.

Stra

wbe

rries and Cream

Cake

Ingredients:

2 1/2 teaspoons baking powder

1 (3 ounce) package strawberry flavored Jell-O®

1 cup butter, softened

4 eggs

1 cup milk


1/2 cup strawberries, pureed 1 1/2 cups heavy cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

1 1/2 cups fresh strawberries, sliced 1/2 cup margarine, softened

1 (8 ounce) package cream cheese, soft-ened

4 cups confectioners' sugar

2 teaspoons vanilla extract

1 1/2 cups quartered strawberries

Stra

wbe

rries and Cream

Cake

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.

2. In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawber-ries. Divide equally into three 9 inch round cake pans.

3. Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool complete-ly.

4. To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 tea-spoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.

5. To make the frosting: Beat the marga-rine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.

6. Spread remaining whipped cream on cake top. Top with quartered strawberries.

Strawberries and C

ream C

ake

Prep:1hr

Ready:1hr

25min

Cook:25min

App

le Crisp with Oat Topping

Ingredients:

6 apples - peeled, cored, and sliced



1 cup brown sugar

3/4 cup old-fashioned oats

3/4 cup all-purpose flour


1/2 cup cold butter

App

le Crisp with Oat Topping

Apple C

risp with O

at Topping

Directions:


2. Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.

3. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.

4. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

Prep:15min

Ready:3hrs

Cook:45min

Whi

te C

hoco

late Chip Oatmeal Cookies

Ingredients:

1 cup butter

1 cup light brown sugar

1 cup white sugar

2 eggs

2 teaspoons vanilla extract


1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups rolled oats

2 cups white chocolate chips

1 cup chopped pecans

Whi

te C

hoco

late Chip Oatmeal Cookies

White C

hocolate Chip O

atmeal C

ookies

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white choco-late chips and pecans. Drop by tablespoons onto the prepared cookie sheets.

3. Bake for 10 to 12 minutes in the pre-heated oven. Remove from baking sheets to cool on wire racks.

Prep:15min

Ready:1hr

Cook:45min

Gla

zed Apple Cream Pie

Ingredients:

1/2 cup white sugar

1/2 cup milk

1/2 cup heavy cream

1/4 cup butter

2 tablespoons cornstarch

2 tablespoons milk


2 tart apples - peeled, cored and sliced

1 tablespoon all-purpose flour


1 (15 ounce) package pastry for double-crust pie

1/2 cup confectioners' sugar

1 tablespoon milk

1/4 teaspoon vanilla extract

1 tablespoon butter, softened

Gla

zed Apple Cream

PieG

lazed Apple C

ream Pie

Directions

1. In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the corn-starch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.

2. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.

3. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture even-ly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.

4. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.

5. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).

Prep:15min

Ready:3hrs

Cook:45min

Tiram

isu Cheesecake

Ingredients:

1 (12 ounce) package ladyfingers

4 tablespoons butter, melted

4 tablespoons coffee flavored liqueur

3 (8 ounce) packages cream cheese

1 (8 ounce) container mascarpone cheese

1 cup white sugar

2 eggs

4 tablespoons all-purpose flour

1 (1 ounce) square semisweet chocolate

Tir

amisu Cheesecake

Tiramisu C

heesecake

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.

2. Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8- or 9-inch springform pan.

3. In a large bowl, mix cream cheese, mas-carpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix slowly until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.

4. Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Re-move from oven, and let it finish cooling. Refrigerate for at least 3 hours, or over-night. Right before serving, grate the semi-sweet chocolate overtop.

Prep:30min

Ready:5hrs

Cook:1hr

Too

much Chocolate Cake

Ingredients:

1 (18.25 ounce) package devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips

Too

much Chocolate Cake

Directions:


2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden tooth-pick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Too much C

hocolate Cake

Prep:25min

Ready:2hrs

Cook:30min

W

Pean

ut B

utter Cup Cookies

Ingredients:

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda


1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten


2 tablespoons milk

40 miniature chocolate covered peanut but-ter cups, unwrapped

W

Pean

ut B

utter Cup CookiesDirections:

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

3. Bake at 375 degrees for about 8 min-utes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Prep:25min

Ready:1hr

35min

Cook:10min

Peanut Butter Cup C

ookies

Easy

Oreo Truffles

Ingredients:

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Easy

Oreo Truffles

Directions:

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room tempera-ture for another use.) Sprinkle with re-served cookie crumbs.

3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigera-tor.

Prep:0min

Ready:1hr

30min

Cook:0min

Easy Oreo Truffles

Coun

try

Apple Dumplings

Ingredients:

2 large Granny Smith apples, peeled and cored

2 (10 ounce) cans refrigerated crescent roll dough 1 cup butter

1 1/2 cups white sugar


1 (12 fluid ounce) can or bottle Mountain Dew

Coun

try

Apple Dumplings

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in cres-cent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.

4. Bake for 35 to 45 minutes in the preheat-ed oven, or until golden brown.

Prep:20min

Ready:1hr

5min

Cook:45min

Country A

pple Dum

plings

No

Bake

Peanut Butter PieIngredients:

1 (8 ounce) package cream cheese

1 1/2 cups confectioners' sugar

1 cup peanut butter

1 cup milk

1 (16 ounce) package frozen whipped topping, thawed

2 (9 inch) prepared graham cracker crusts

No

Bake

Peanut Butter Pie

Directions:

1. Beat together cream cheese and con-fectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.

2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

No Bake Peanut Butter Pie

Prep:20min

Ready:2hrs

20min

Cook:0min

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