Cooker’s Pot

You’ll Need:

1 cup cottage cheese
1 egg
1/4 cup milk
1 cup all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt

Procedure:

Beat egg; add cottage cheese and mix thoroughly. Stir in milk and sifted dry ingredients. Drop by teaspoonsful in deep fat in skillet at 375 degrees F. Fry until brown on both sides, 4 to 5 minutes. Drain on absorbent paper. Makes 10 fritters.

You’ll Need:

- 2 cups fresh cranberries, chopped
- 1/2 cup walnuts, chopped
- 1-1/2 cups sugar
- 1 cup flour
- 1/4 teaspoon salt
- 3/4 cup (1-1/2 sticks) butter, melted
- 2 eggs, lightly beaten
- 1 teaspoon grated orange zest
- 1/4 teaspoon orange extract
- Confectioners’ sugar

Procedure:

Combine the cranberries, walnuts and 1/2 cup of the sugar in a bowl and mix well. Pat the cranberry mixture into a buttered 10-inch springform pan.

Combine the remaining 1 cup sugar, flour and salt in a bowl and mix well. Stir in the butter, eggs, orange zest and flavoring. Pour the batter over the cranberry mixture. Place the springform pan on a baking sheet with sides.

Bake at 350 degrees for 40 to 45 minutes. Cool in the pan on a wire rack. Remove the pan cuff when the tart cools. Dust with confectioners’ sugar. Serve on a cake pedestal.

Hint: Do you know how to tell if a cranberry is ripe? Try dropping a few on your counter. If they bounce, then they are ripe.

Serves: 8

You’ll Need:

1 stick of butter
2 sticks of margarine
3 tsp of vanilla
8 ounces Philadelphia cream cheese
3 cups of cake flour
6 eggs
3 cups of sugar

Procedure:

Cream the butter, margarine and cream cheese together. Then alternate adding eggs and sugar, mixing well with blender. Add flour by cups and vanilla last. Beat 5 minutes. Bake in a greased and floured tube or Bundt pan for 1 hour and 45 minutes at 300 degrees. Remove from pan while hot when done.

You’ll Need:

8 ounces cream cheese, softened
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
1 cup heavy cream
1 can cherry pie filling
Chopped nuts (optional)

Procedure:

Mix cream cheese, sugar and vanilla extract at medium speed on electric mixer. Gradually add heavy cream; mix well. Whip until thickened. Using the back of a spoon. shape into 10 (3 1/2-inch) shells. Place on wax paper-lined cookie sheet. Freeze two hours or overnight. When ready to serve, fill depressions with cherry pie filling. Sprinkle chopped nuts on top if desired.

You’ll Need:

Crust
1 1/2 cups flour
3/4 cup margarine
2 tablespoons granulated sugar
1 cup pecans, chopped

Mix well and press into a 13 x 9-inch cake pan. Bake at 350 degrees F until brown, about 20 minutes. Cool thoroughly.

Filling
8 ounces cream cheese, softened
2 cups confectioners’ sugar
2 envelopes Dream Whip�
1 cup milk
2 teaspoons vanilla extract
1 (21 ounce) can cherry pie filling

Procedure:

Beat cream cheese and confectioners’ sugar. Prepare Dream Whip� according to instructions (with milk and vanilla extract). Fold into cream cheese mixture. Pour into cooled crust and chill. Top with pie filling. Chill for two hours. Blueberry Dessert In the crust, use 1 cup flour, 1/2 cup margarine, softened, and 1 cup chopped pecans. In filling, using 1 (21 ounce) can blueberry pie filling instead of cherry.

You’ll Need:

1 cup water
1/2 cup (1 stick) margarine
1 cup flour
4 eggs
Filling

Boil water with margarine; add flour; remove from stove. Let cool 5 minutes. Add eggs, 1 at a time. Spread on baking sheet. Bake at 400 degrees F for 25 to 30 minutes. Cool.

Filling
3 1/2 cups milk
8 ounces cream cheese
2 (3.9 ounce) boxes instant vanilla pudding
Cool Whip
Chocolate syrup (for topping)

Procedure:

Combine ingredients and, using electric mixer, beat on high 1 minute, then on low 4 minutes. Spread on cooled crust. Cover with Cool Whip. Drizzle syrup on top.

You’ll Need:

1 cup water
1/2 cup butter (no substitutes)
1 cup all-purpose flour
4 eggs

Procedure:

Preheat oven to 400 degrees F. Grease a 13 x 9-inch baking dish. In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth. Spread into prepared baking dish. Bake for 30 to 35 minutes or until puffed and golden. Cool completely on a wire rack. Meanwhile, prepare Filling. Filling 8 ounces cream cheese, softened 3 1/2 cups cold milk 2 (3.9 ounce) packages instant chocolate pudding mix In a mixing bowl, beat cream cheese, milk and pudding mix until smooth. Spread over cooled puff; refrigerate for 20 minutes. Topping 1 (8 ounce) container frozen whipped topping, thawed 1/4 cup milk chocolate ice cream topping 1/4 cup caramel ice cream topping 1/3 cup chopped almonds Spread with whipped topping; refrigerate until serving time. Just before serving, drizzle with chocolate and caramel toppings; sprinkle with almonds. Store leftovers in the refrigerator.

Yields 12 servings.

You’ll Need:

Crust
3/4 cup water
6 tablespoons butter or margarine
3/4 cup all-purpose flour
3 eggs

Filling and Topping
2 cups cold milk
2 (3.4 ounce) boxes vanilla or chocolate instant pudding
1 (8 ounce) container Cool Whip�, thawed, divided
2 (1 ounce) squares semisweet chocolate for baking, chopped

Procedure:

Preheat oven to 400 degrees F. For crust, heat water and butter in saucepan over medium high heat until butter is melted and mixture comes to a boil. Stir in flour all at once using wooden spoon. Reduce heat to low and stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms a ball. Remove pan from heat; let stand 5 minutes. Add eggs, one at a time, beating after each addition until mixture is smooth. Spread mixture over bottom of rectangular baker using large spreader. Bake 20 minutes. Surface will puff unevenly. Prick 10-12 times with fork to release steam. Continue baking 5 minutes or until crust is golden brown. Cool completely. To make filling: Pour milk into medium bowl; add pudding mixes and whisk two minutes until thickened. Fold in two cups of the cool whip. Spread mixture evenly over cooled crust. Refrigerate one hour. Cut dessert into 15 squares. To make Topping: Place chocolate and remaining cool whip in small microwave safe bowl. Microwave, uncovered on high for 30-40 seconds; stir until smooth. Pour chocolate mixture into small zip lock bag and seal. Cut off very tip of one corner of the baggie with scissors. Gently squeeze melted chocolate mixture over squares to garnish. Refrigerate until ready to serve or serve immediately.

You’ll Need:

Base
1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 cup cold butter
1/2 cup chopped pecans

Filling
1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 (12 ounce) container Cool Whip, thawed and divided
4 cups cold milk
3 (3.4 ounce) packages instant coconut cream pudding mix
1/2 cup flaked coconut, toasted

Procedure:

Preheat oven to 325 degrees F. Grease a 13 x 9-inch baking dish. In a medium bowl, combine flour and sugar. Cut in butter until crumbly. Stir in pecans. Press into prepared baking dish. Bake for 20 to 25 minutes. Cool on a wire rack. In a small mixing bowl, beat the cream cheese and confectioners’ sugar until smooth; fold in one cup Cool Whip. Spread over the crust. In a separate bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Spread over cream cheese mixture. Top with remaining Cool Whip. Sprinkle with coconut. Refrigerate at least 6 hours before serving.

You’ll Need:

1 Tbsp unflavored gelatin
3/4 cup evaporated milk
1/2 cup sugar
1 can (439 g) DEL MONTE Fruit Cocktail, drained (reserve syrup)
250 ml all-purpose cream, chill

Procedure:

1 DISSOLVE gelatin in 3 Tbsp. water. Add 1/4 cup fruit cocktail syrup. Heat until gelatin is dissolved. Stir in milk and sugar. Chill for 10 minutes or until mixture begins to thicken. Stir in cream. 2 ADD DEL MONTE Fiesta Fruit Cocktail. Pour in individual molds. Cover and chill until set. Top with red cherries as garnish.