Twin Flavor Delights Recipes

Steps:

• 1. In small bowl dissolve gelatin in boiling water. Add ice. Stir for 2 to 3 minutes or until gelatin thickens. Remove and discard unmelted ice.2. Whisk in whipped topping. Fold in strawberries. Refrigerate, if necessary, until mixture mounds when spooned.3. Spoon into crust. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator.

Steps:

• Melt butter and mix in sugar. Add cocoa, soda, salt, vanilla, stir until smooth. Add eggs, stir. Mix in flour and add chocolate chips Place rounded teaspoons of dough on greased cookie sheet Bake 350 for 10 minutes Cool for two minutes, then remove to wire rack

Steps:

• 1. Chill small mixing bowl and beaters of electric mixer.2. In small bowl toss together cookie crumbs and margarine or butter. Press onto bottom and sides of four 5-ounce custard cups. Bake at 350°F for 8 minutes. Refrigerate. 3. Prepare pudding according to package directions. Stir in chopped pecans. Pour into crusts. Refrigerate at least 2 hours.4. To serve, loosen crusts with thin, sharp knife. Invert desserts onto individual dessert plates.5. In chilled bowl beat whipping cream on medium speed of electric mixer until stiff peaks form. Pipe or spoon whipped cream around bases of desserts. Top each with pecan half. Serve immediately.

Steps:

• 1. Melt margarine in large frypan. Add apples, sugar, and spices. Cook over medium heat until apples are tender, stirring gently. Remove from heat.2. Stir in KELLOGG'S CRACKLIN' OAT BRAN cereal. Portion into dessert dishes. Top each serving with 2 tablespoons whipped topping.

Steps:

• 1. Chill small mixing bowl and beaters of electric mixer.2. Prepare pudding according to package directions. Cool for 30 minutes. Stir in flavoring. Refrigerate for 2 hours.3. In 2-quart glass bowl with straight sides layer some cookies. Spoon some jam on top. Spread some pudding over jam. Repeat layers, ending with pudding. Arrange apricots on top.4. In chilled bowl beat whipping cream and powdered sugar on medium speed of electric mixer until stiff peaks form. Spoon or pipe around edge of bowl. Sprinkle with almonds. Refrigerate for 1 to 6 hours.*NOTE: To toast almonds spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

Steps:

• 1. In 2 quart saucepan, combine brown sugar and cornstarch. Stir in fruit cocktail. Cook over medium heat, stirring constantly, until mixture boils and is thickened and clear. Stir in orange peel. Spread evenly in ungreased 9 x 9 x 2-inch baking pan. Set aside.2. Stir together flour, baking powder and salt. Set aside.3. In medium mixing bowl, beat egg until thick and lemon-colored. Add hot water gradually, beating constantly. Add granulated sugar gradually, while beating. Fold in vanilla, KELLOGG'S ALL-BRAN cereal and flour mixture. Spread over fruit cocktail mixture..4. Bake at 375°F about 45 minutes or until crust is lightly browned. Serve warm with whipped topping or ice cream, if desired.