Receipe

Pumpkin Quick Bread - seems new to you:- Into small bowl, sift together flour, baking soda, cinnamon, baking powder, cloves and salt. In large bowl, cream margarine, sugar and Sweet One. Beat in eggs and vanilla, then pumpkin. Stir dry ingredients into pumpkin mixture alternately with milk, stirring just until blended after each addition. Stir in walnuts. (Makes 12 servings) 1-1/2 cups sifted all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/3 cup reduced-calorie stick margarine, softened 1/2 cup granulated sugar 6 packets Sweet One 2 large eggs 1/2 teaspoon vanilla extract 1 cup cooked or canned pumpkin 1/3 cup skim milk 1/4 cup walnuts, finely chopped Preheat oven to 350F. Spray 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan with nonstick cooking spray; set aside.

This is actually very simple to make and very versatile. Mix sweetened condesed milk with all purpose cream, the ratio is 1:1, you can add more cream if you don't want it too sweet. If you want it to be fluffier you can use an electric beater and mix until stiff. Now this sweet cream can be used to dip fruits, add to fruit salad, sweeten coffee, as toppings for fruit shakes and can also be used as toppings for pan cakes and cup cakes.

Angel Cake Surprise INGREDIENTS: 1 (10 inch tube pan) angel food cake 1 (3 ounce) package strawberry flavored gelatin 1 (15 ounce) can sliced peaches 3 bananas 1 (5 ounce) package instant vanilla pudding mix 1 (8 ounce) container frozen whipped topping, thawed 1 (20 ounce) can crushed pineapple, drained DIRECTIONS: 1. Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass). 2. Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple. 3. Prepare instant pudding according to instructions on box and spread evenly over fruit. 4. Spread whipped topping on top of the pudding. Try to keep the layers separate. 5. Refrigerate at least 2 hours before serving.

Cookie Mini Cheesecakes Ingredients: One 9-oz. pkg. (18 cookies) HERSHEY'S, REESE'S or YORK Chocolate Dipped Cookies 2 packages (8 oz. each) cream cheese, softened 1/2 cup sugar 2 eggs 1 teaspoon vanilla extract Sweetened whipped cream or whipped topping Directions: 1. Heat oven to 325°F. Line 12 muffin cups (2-1/2 inches in diameter) with foil* baking cups. Place one chocolate dipped cookie (flat-side down) in bottom of each cup. 2. Beat cream cheese and sugar in large bowl until smooth. Add eggs and vanilla; beat well. Evenly divide batter into prepared muffin cups. 3. Bake 20 to 25 minutes or until set. Cool completely in pan on wire rack. Cover; refrigerate several hours or until chilled. Cut remaining cookies into quarters. Just before serving, garnish each cheesecake with sweetened whipped cream and 2 cookie pieces. One dozen mini cheesecakes. *Paper baking cups may be used, but you need to remove the baked cheesecakes from the pan as soon as possible after baking or the paper liner will stick to the pan and tear when you remove from the pan.

hey buddy i made a sweet dish yesterday all on ma own its a sweet made out of peanuts n jaggery the recipe: fry a cup of peanuts till they get a l'ill brownish in colour, add an eqaul amount of jaggery to it n make a fine powder of the mixture n roll this powdered mixture into small balls (laddus) simple isn't it!!! i was really satisfied wid wat i did happ cookin