Posted by sherry on August 08, 2001 at 19:01:18:
Pampered Chef's Favorites II
Turtle Cake
1 box 918-19 ounces) German chocolate cake mix
1 bag (14 ounces) caramels, unwrapped
1 small can (5 ounces) evaporated milk
2 tablespoons butter or margarine
1 bag (12 ounces) semi-sweet chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees.
Prepare cake mix in Batter Bowl according to package directions. Pour
half of the batter into greased 9" x 13 " Baker.
Bake 15 minutes. While cake is baking, melt caramels with milk and butter
in Microwave Saucepan or double boiler, stirring until smooth.
Slowly pour caramel mixture over partially baked cake.
Spread evening with Super Scraper.
Sprinkle chocolate chips and 1/2 cup pecans over caramel mixture.
Pour remaining cake batter over top, spreading evenly.
Sprinkle with remaining pecans.
Bake 30 minutes or until center is set. Cool before slicing.
Yields: 24 servings
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No-Bake Lemon Cheesecake
1 cup (approximately) 12) graham crackers, chopped
2 tablespoons fat-free margarine*
1/2 cup boiling water
1 package (3 ounces) lemon gelatin
1 package (3 ounces) light cream cheese, softened
1 lemon
2 cups (16 ounces) non-fat sour cream
1 package (8 ounces) light frozen whipped topping, thawed
Strawberries for garnish
Coarsely chop graham crackers with Food chopper.
Combine with margarine in Batter Bowl. Press crumb mixture into bottom
of Spring form Pan. Mix boiling water and gelatin dessert powder
until gelatin is dissolved. Cut cream cheese into cubes. Add
to hot gelatin. Whisk until dissolved. Zest 1 teaspoon lemon rind
with Lemon Zester/Scorer. Set aside.
Juice lemon with Lemon Aid to get approximately
3 tablespoons of juice. Combine lemon mixture, lemon zest,
lemon juice and sour cream with 10-inches Whisk in Batter Bowl.
Fold in whipped topping. Pour into crust. Chill until set,
about 30 minutes. Slice strawberries with Egg Slicer. Arrange
on top of cheesecake.
Yield: 12 serving
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Deep Dish Almond-Apple Pie
1 package (15 ounce) refrigerated pie crust
3/4 cup sugar
3/4 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
8 mediun apples
2/3 cup sliced almonds
1/2 teaspoon almond extract
3 tablespoons butter
Preheat oven to 375 degrees.
Remove crust from package and sprinkle both sides with flour.
Roll crust out to 14 inches. Place in
Deep Dish Baker taking care not to stretch the dough (or tearing).
In Batter Bowl, combine the next 6 ingredients.
Peel, core and slice apples with Apple Peeler/Corer/Slicer.
Gently toss apple slices with sugar mixture.
Turn into prepared pie crust.
Sprinkle apples with almonds aand almond extract.
Dot with small pieces of butter.
Roll out second crust to 13 inches as described above.
Place on top of fruit, seal and flute edges Use heart shaped
Valtrompia Bread Tube to cut heart shape in center of the pie
crust, Cut slits in several places. Bake 50 to 55 minutes.
Until bubbly and apples are tender. Cover edges with foil
last 15-20 minutes if desired, to prevent over browning
or burning.
Yields 8 servings
** Golden Delious apples
Jonathan, Arkansas Black Apples
Rome, Granny Smith apples
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Chocolate Walnut Bread
1 loaf (16 ounces) frozen bread
4 ounces semi-sweet chocolate, coarsely chopped
1/2 cup chopped walnuts
2 tablespoons honey
Preheat oven to 350 degrees.
Thaw dough according to package directions and let rise twice
to it's original size. Punch down and roll dough
out to 6 x 12 inches. Chop chocolate and walnuts with Food Chopper.
Sprinkle chocolate and nuts down the center of the dough
then press and seal.
Place dough seam side down, into Stoneware Loaf Pan.
Evenly spread the honey over the top.
Bake 50 minutes or until crust is golden brown.
Cool 10 minutes in loaf pan.
Remove and cool additional 10 minutes before slicing
with Serrated Bread Knife.
Yields: 1 loaf, approximately 16 slices