Desserts
- Cheesecake Cookie Cups: Estimated Times: Preparation - 15 min, Cooking - 25 min, Cooling Time - 1 hr. refrigerating, Yields - 24 servings Ingredients: 1 pkg. (16.5 oz.) NESTLE TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough 2 pkgs. (8 oz. each) cream cheese, room temperature 1 can (14 oz.) NESTLE CARNATION Sweetened Condensed Milk 2 large eggs 2 teaspoons vanilla extract 1 can (21 oz.) cherry pie filling Directions: PREHEAT oven to 325 degrees F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup. BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup. BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.
- Layers Of Love Chocolate Brownies: Estimated Times: Preparation - 10 min, Cooking - 30 min, Cooling Time - 15 min cooling, Yields - 16 brownies Ingredients: 3/4 cup all-purpose flour 3/4 cup NESTLE TOLL HOUSE Baking Cocoa 1/4 teaspoon salt 1/2 cup (1 stick) butter, cut in pieces 1/2 cup granulated sugar 1/2 cup packed brown sugar 3 large eggs, divided 2 teaspoons vanilla extract 1 cup chopped pecans 3/4 cup NESTLE TOLL HOUSE Premier White Morsels 1/2 cup caramel ice cream topping 3/4 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels Directions: PREHEAT oven to 350 degrees F. Grease 8-inch-square baking pan. COMBINE flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping. BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
- LIBBY'S Pumpkin Roll Estimated Times: Preparation - 45 min, Cooking - 13 min, Cooling Time - 1 hrs refrigerating, Yields - 10 Ingredients: CAKE 1/4 cup powdered sugar (to sprinkle on towel) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup LIBBY'S 100% Pure Pumpkin 1 cup walnuts, chopped (optional) FILLING 1 pkg. (8 oz.) cream cheese, at room temperature 1 cup powdered sugar, sifted 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract Powdered sugar (optional for decoration) Directions: FOR CAKE: PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
- Easy Toffee Candy: Estimated Times: Preparation - 10 min, Cooking - 15 min, Cooling Time - 1 hrs cooling, Yields - 50 pieces Ingredients: 1 1/4 cups (2 1/2 sticks) butter, divided 35 to 40 soda crackers 1 cup packed dark brown sugar 1 can (14 ounces) NESTLE CARNATION Sweetened Condensed Milk 1 1/2 cups (9 ounces) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels 3/4 cup finely chopped walnuts Directions: PREHEAT oven to 425 degrees F. Line 15 x 10-inch jelly-roll pan with heavy-duty foil. MELT 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces. MELT remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers. BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute. SPRINKLE with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.