Glosey

Recipes | Other Desserts


  • BROWNIES
    by Sister Jan M.


    1/2 cup margarine
    2 cups white sugar
    4 well beaten eggs
    4 packets of choco-bake
    1 cup flour
    1 tsp. vanilla

    Mix margarine and sugar together well. Add the 4 eggs and beat well. Add choco-bake and mix. Lastly add flour and vanilla, mixing well. Pour into greased 9” by 13” pan and bake for 20 minutes at 350 degrees. Frost with your favorite chocolate frosting when cool.
  • BUTTERSCOTCH BARS
    by Sister Linda S.


    1 12 oz. Package Butterscotch Chips
    1 Cup butter (no substitutes)
    4 Cups grahm cracker crumbs
    8 Oz cream cheese, softened
    1 14 oz Sweetened Condensed milk
    1 Egg
    1 Tsp. vanilla
    1 Cup chopped pecans (optional)

    In a large microwave safe bowl, heat the chips and butter for 1 to 2 minutes or until chips are melted, stirring every 30 seconds until smooth. Add the cracker crumbs; set aside 2/3 cup. Press the remaining crumb mixture into an oiled 13X9 pan. In a small mixing bowl, beat the cream cheese until smooth. Add the milk, egg and vanilla; mix well. Stir in the pecans. Pour over crust and sprinkle with reserved crumb mixture. Bake at 325 for 30 to 35 minutes or a toothpick inserted near the center comes out clean. Cool on a wire rack. Store in refrigerator.
  • CHEX LEMON BUDDIES
    by Sister Jan M.


    7 cups of Corn or Rice Chex cereal
    1 1/4 cups white vanilla baking chips
    1/4 cup butter
    4 teaspoons grated lemon peel
    2 tablespoons fresh lemon juice
    2 cups powdered sugar

    Into large bowl, measure cereal and set aside.

    In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute, stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

    Add powdered sugar. Seal bag, gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.
  • CORN CHIP HAYSTACKS
    by Sister Pat F.


    Corn chips
    Kidney beans, pinto, or black (drained)
    2 or 3 chopped tomatoes
    Black olives
    Chopped onion, to taste
    Shredded cheddar cheese
    Sour cream (I use vegan non-dairy)

    Layer the ingredients.
  • CRISP & EASY DILL PICKLES
    by Sister Linda S.


    9 cups water
    3 cups cider vinegar
    ½ cup pickling salt

    Heat brine to boil. Place washed cucumbers in jar leaving ends intact. Put into jar, a garlic clove and a sprig of dill. Sometimes adding a cayenne or jalapeno pepper or a small carrot and celery is a nice change. Pour boiling brine over to 1 inch from top, screw on lid and place undisturbed on the counter overnight. If the jar does not seal in 2 hours, simply reheat the brine. Good to use in 8 weeks.

    Do not try to can the cucumbers you buy from the grocery store. They have a wax on them and will not turn out.
  • EGGLESS BROWNIES
    by Sister Pat F.


    1 cup butter or margarine, melted
    1 cup cocoa
    2 cups sugar (1 1/2 okay also)
    1/2 t. baking powder
    1 t. salt
    1 1/2 flour
    1 t. vanilla

    Melt butter. Mix remaining ingredients. Bake 350 degrees, for 1/2 hour.

    Eggless baking greatly reduces cholesterol, but can be a challenge. This recipe is tried and true. Give it a try!
  • INSTANT FUDGE (no fail)
    by Sister Linda S.


    1/2 cup butter, melted
    14 ounces Sweetened
    Condensed Milk
    3 cups milk chocolate chips

    Stir continually until chips are melted. Pour into a buttered dish.

    If using a microwave, cook about 4 minutes stirring after each minute until chips are melted. Pour into a buttered dish.
  • OLD-FASHIONED RHUBARB TORTE
    by Sister Jan M.


    1 cup flour, divided
    5 Tablespoons confectioner's sugar
    (powdered)
    1/2 cup butter
    2 eggs
    1 1/2 cups sugar
    3/4 teaspoon baking powder
    4 cups sliced fresh or frozen rhubarb
    Whipped Cream

    In a mixing bowl, combine 3/4 cup flour and confectioners sugar. Cut in butter as for pastry. Pat into a 7" by 11" baking pan. Bake crust at 375 degrees for 10 minutes. Meanwhile, beat the eggs, sugar, remaining flour and baking powder. Fold in rhubarb and spread over baked crust. Return to oven and bake for 35 minutes. Cool and serve with a dollop of whipped cream. About 8 servings.
  • PEANUT BUTTER CHOCLOATE BARS
    by Sister Jan M.


    1 (18.25) package plain yellow cake mix
    1/2 cup butter, melted
    1 cup creamy peanut butter
    2 eggs
    1 (12 oz) package semi-sweet chocolate chips
    1 (14 ounce) can sweetened condensed milk
    2 Tablespoons butter
    2 teaspoons vanilla

    Preheat oven to 325 degrees. Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press the cake mixture into a 9X13" ( put parchment paper in bottom of pan for easy removal) pan reserving 1 1/2 cup of the mixture to crumble on top. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla. Spread chocolate mixture over the mixture pressed in the pan and then drop by teaspoonfuls the 1 1/2 cups of reserved cake mixture on top evenly. Bake for 20-25 minutes. While still warm run a knife around the edges for easy removal when cool. Cool completely before cutting into bars.
  • SCOTCHEROOS
    by Sister Brandy B.


    1 cup sugar
    1 cup light corn syrup
    1 cup peanut butter
    6 cups Rice Krispies
    1 bag of milk chocolate chips
    1 bag butterscotch chips

    Melt sugar and syrup in saucepan on medium heat until melted (not grainy). Do not scorch! Turn off heat and stir in peanut butter until melted and blended well. Pour mixture into Rice Krispies and mix well. Spread mixture into cookie sheet pan or pan of your choice. Do not pack mixture. It will become hard once it cools. Melt chips on very low heat (continually stirring). Do not scorch.. Spread onto Rice Krispies.