Category Archives: ~Party

Fair Favorites: Deep Fried Candy Bars

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1 egg
1 C. milk
1 Tbsp. of vegetable oil
1 C. all purpose flour
1 tsp. baking powder
a pinch of salt
1. Combine egg, milk and vegetable oil in a cup. In a bowl combine flour, baking powder and salt. Pour the wet ingredients into the dry and mix well with a whisk. Cover and chill for a few minutes as you heat the oil.
2. Use a chocolate covered candy bar for best results and make sure that it is chilled, some bars work better if frozen (Mars is the “traditional” bar but Snickers, Almond Joy, and even Twix and Kit Kat will work.) After the candy bars are chilled and cut remove the batter form the refrigerator and adjust the consistency if necessary.
3. Heat about 4cups of oil or shortening in a medium skillet to 385 F. Drop the chilled candy bar in the batter and gently place into the oil. Cook only until the outside is golden. Remove and drain on brown paper. Allow to cool a minute, the inside can easily burn your mouth

Caramel & Chocolate Creme Pie

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Ingredients:

18 OREO Cookies, finely crushed (about 1-1/2 cups)
3 Tbsp.  butter, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp.  caramel ice cream topping
1 cup thawed COOL WHIP Whipped Topping
1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2 cups cold milk
Directions:

COMBINE cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.

MIX cream cheese and caramel topping in medium bowl until well blended. Gently stir in COOL WHIP; spread onto bottom of crust.

BEAT pudding mix and milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3 hours.

Egg Nog – On The Light Side

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Toast the holidays with a
better-for-you take on the
original—same good cheer,
half the calories.

In a large bowl, beat together 1 quart
reduced-fat (2%) milk, 1 cup egg
substitute (such as Egg Beaters),
2 ounces brandy, 3 tablespoons sugar,
1 teaspoon vanilla, 1/2 teaspoon cinnamon
and 1/4 teaspoon nutmeg. Beat 5 minutes
until foamy. Cover and refrigerate until
chilled. Makes 6 servings.

Gingerbread Cookies

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3/4 cup firmly packed C&H° Golden
or Dark Brown Sugar
1/2 cup butter or margarine, softened
2 eggs
1/4 cup molasses
3 1/4 cups all-purpose flout
2 teaspoons ginger
1 1/2 teaspoons baking soda
1/2 teaspoon each: allspice, nutmeg, cinnamon and salt
Preheat oven to 350°F. Grease cookie sheets.

Beat Sugar and Water in large bowl until light and fluffy. Add eggs and molasses. Stir together remainng ingridients in medium bowl. Gradually add to sugar mixture until well blended. Refrigerate dough I hour or until easy to handle.
On well-floured surface, roll out half of dough at a time to ‘/8 inch thickness. Cut into desired shapes. Place on prepared cookie sheet. Bake 8- 1 0 minutes. Cool on rack. Decorate with sugar icing as desired. Makes about 24 (5-inch) cookies.
Icing: Combine 3/4 cup plus I tablespoon Powdered Sugar, I tablespoon milk, and food coloring as desired.

Homemade “Little Debbie Cakes”

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WHAT YOU NEED
From the supermarket:
• 5 egg whites
• 5 egg yolks, beaten
• 2 cups sifted confectioners’ sugar
• 4 tablespoons regular cocoa
• Crisco All-Vegetable Shortening
• All-purpose flour
• Wax paper
• 3 tablespoons milk
•  1 cup heavy cream, whipped and flavored with sugar and vanilla
WHAT TO DO
Beat egg whites until frothy. Add one cup confectioners’ sugar and beat until stiff. Add three tablespoons cocoa and mix well. Fold in egg yolks. Grease a ten-by-fifteen inch jelly roll pan with vegetable shortening. Line the bottom
of the pan with a sheet of wax paper, then grease and flour the wax paper and the inside of the rest of the pan. Spread the cake mixture evenly in the pan and bake twenty minutes at 375 degrees Fahrenheit.
While the cake bakes, combine the milk, one cup confectioners’ sugar, and one tablespoon cocoa to make icing. Blend until smooth.
Sprinkle confectioners’ sugar over a clean dish towel, and turn out the baked cake on it. Cover the cake with a second dish towel dampened with water until the cake cools. Spread with whipped cream over the top of the cake. Roll up both ends of the cake toward the center, creating two rolls. Cut the rolls apart, cut each roll in half, and frost with icing. Makes four cakes.