1 pound yellow summer squash, cut into 1-inch slices
1/2 cup butter or margarine , melted
1 egg, lightly beaten
1-1/2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash. Stir butter and egg into the mashed squash.
In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened. Fill greased muffin cups three-fourths full.
Bake 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
About 15 Graham Crackers
1 pkg. (8 oz.) Cream Cheese, softened
3 cups milk
1 pkg. (4-serving size) Vanilla Instant Pudding Mix
1 tub (8 oz.) Whipped Topping, thawed
1/3 cup Flaked Coconut, toasted
Arrange graham crackers in the bottom of a 13×9 inch pan; set aside.
Beat cream cheese until smooth; gradually blend in milk. Add pudding mix and beat 1 minute. Fold in 1/2 of the whipped topping.
Spread pudding mixture over the graham crackers. Chill for about 1/2 hour, then spread remaining whipped topping over the pudding layer. Sprinkle toasted coconut on the top.
Refrigerate at least 2 hours or overnight to set up good. Cut into squares to serve. Serves 15.
Tart Shell Ingredients:
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa
3 (1-ounce) squares unsweetened baking chocolate
3 tablespoons butter
2/3 cup sugar
1 teaspoon vanilla
1 (1-ounce) square white chocolate
1/2 teaspoon shortening
Heat oven to 325°F. Combine 1/2 cup butter and cream cheese in small bowl. Beat at medium speed until smooth. Reduce speed to low; add all remaining shell ingredients. Beat until well mixed and forms a dough.
Shape dough into 24 (1 1/4-inch) balls with floured hands. Place one ball of dough into each ungreased mini muffin cup. Press dough evenly on bottom and up sides of muffin cup.
Melt baking chocolate and 3 tablespoons butter in small saucepan over low heat, stirring occasionally, until smooth (2 to 3 minutes). Remove from heat. Cool 5 minutes. Stir in all remaining filling ingredients until smooth.
Spoon filling into each shell. Bake for 26 to 28 minutes or until filling is set. Cool in pans 5 minutes. Carefully remove tartlets from pan. Cool completely on cooling racks over waxed paper.
Melt white chocolate and shortening in small microwave-safe bowl on HIGH (45 to 60 seconds). Stir until smooth; drizzle glaze over tartlets.
To make it easier to remove the brownies from the pan, line the baking pan with foil; spray the foil with non-stick spray, then pour in the batter. After baking the brownies, let them cool in the pan, then simply pull them out of the pan by the foil. Move them to the cutting board to cut into squares, or, you can finish wrapping them in the foil and put in the freezer or later use. Clean up is much easier, too, since the foil prevents the pan from getting messy.
1 white or yellow cake mix
1/3 cup cooking oil
1/4 cup water
1 (10.25 oz) jar apricot preserves
1/3 cup caramel ice cream topping
1 cup shredded coconut
1/2 cup chopped pecans
Heat over ot 350 degrees F. Spray a 9 X 13 baking pan with non-stick spray.
Mix together by hand the cake mix, oil, water and eggs in large bowl just until well moistened. Spread evenly in pan.
Bake 20-22 minutes or until a toothipick inserted in center comes out clean. Remove from oven.
Set oven to broil and place the oven rack about 6 inches from the top heating element.
Combine preserves, caramel topping, coconut and pecans; Pour over warm cake, spreading it to cover the top. Place cake under broiler and broil for 6-8 minutes or until topping starts to bubble. Cool.