Personality Creations Christmas Holiday Recipe Collection

Holiday Deserts and Cookies

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ON THIS PAGE:
| Spice Cake | Mint Snowballs | Mini-Chocolate Chip Cheesecakes | Coconut & Pineapple Rum Torte |
| Carrot Cake | Rum Trifle | Mom's Brownies | Midnight Fudge Brownies | Rich Chocolate Cake |
| Festive Fruit Wreath | Creamy Chocolate Frosting | Christmas Peepers | Pumpkin Cookies |
| Butter Cookies | Old Fashion Apple Pie | Lemon Meringue Pie | Bourbon Balls |
| BUCHE DE NO L (Christmas Log Cake) | Holiday Fruit Cake | Cheese Cake | Christmas Crepes |

"Spice Cake"

Ingredients:
  2 cups flour
  1 and 1/2 cups of sugar
  1 cup of buttermilk
  3 eggs
  1/2lb of butter or margarine (melted)
  1 Tsp cinnamon
  1 Tsp baking soda
  1/2 Tsp ground cloves
 

Directions:
Blend sugar and butter thoroughly. Add eggs, buttermilk, flour. Mix.
Add cinnamon, baking soda, and cloves.
Grease and flour baking dish.
Bake in pre-heated oven at 350' for 50 minutes or longer if necessary.
Cool and ice.

Spice Cake Icing:

Ingredients:
  1 stick of butter
  1 box of confectioners sugar
  1 Tsp of vanilla
  1-3 Tsp of milk
 

Directions:
Cream butter and gradually add confectioners sugar.
Add milk as needed to keep frosting at spreading consistency.
Add vanilla.
Frost cake when completely cool.

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"Mint Snowballs"

Ingredients:
  1/2 Cup Icing Sugar
  1/2 Cup Shortening
  1/2 Cup Butter
  1/2 Tsp Peppermint Flavoring
  2 Cups All Purpose Flour
  1/2 Tsp Salt
 
Directions:
Cream sugar, shortening, butter, and extract thourghly. Measure flour WITHOUT sifting into wax paper, add salt and blend well. Now add dry ingredients to creamed mixture. Mix well. Form into one inch balls, place on cookie sheet and cook in 400F oven 8-10 minutes. Cool on rack. Dip tops in icing, pink and green, then in coconut. Yield 4-4 1/2dozen.

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"Mini-Chocolate Chip Cheesecakes"

Bowl 1:
  1.2 lb of cream cheese
  1 egg
  3. 1/3 cup of sugar

Mix:

Add 1 and 1/4 cups of mini choc. chips.

Bowl 2:
  1 and 1/2 cup of flour
  1 cup of sugar
  1/4 cup of cocoa
  1 tsp. vanilla
  1 tsp. baking soda
  1 cup of water
  1/3 cup of oil

Mix.

Directions:
1. Put chocolate mixture into mini-muffin cups.
2. Add 1 tsp. of cream cheese mixture permini muffin cup
3. Fill each cup 2/3 full
4. Bake at 350' for about 20 minutes
Makes about 4 dozen.

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"Coconut & Pineapple Rum Torte"

Ingredients:
  12-layer yellow cake mix
  3 eggs
  1 cup Bacardi dark Rum
  1/2 cup water
  1/3 cup oil
  2-2/3 cups (7 oz) Baker's Angel Flake Coconut
  1 can (20 oz) crushed pineapple in juice
  1 package (4-serving size) Vanilla Flavor Instant Pudding
  3-1/2 cups (8 oz) Cool Whip Topping
 
Directions:
Combine cake mix, eggs, 3/4 cup of the rum, water and oil in large bowl. Beat at medium speed of mixer for 2 minutes. Stir in 2/3 cup of the coconut.

Pour into greased, floured 15-by-10 inch pan. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes; remove from pan; cool on rack. Cut into 3 10-by-5 inch pieces.

Drain pineapple, reserving 1/3 cup of the juice. Combine pudding mix, 3/4 cup of the pineapple, reserved juice and remaining rum; stir to blend. Fold in whipped topping.

Place 1 cake layer on plate; spread withsome of the topping mixture; top with half the remaining pineapple. Repeat layers, ending with cake.

Frost cake with remaining topping mixture. Cover with the rest of the coconut.

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"CARROT CAKE"

Sift together:
  1-1/2 cups flour
  1-1/2 cups sugar
  1 teaspoon allspice
  1 teaspoon nutmeg
  1-1/2 teaspoon cinnamon
  1 teaspoon baking soda
  1 teaspoon baking powder
  1/4 teaspoon salt

If you would like a spicier cake add a little extra allspice, nutmeg & cinnamon.

Mix together in another bowl:
  4 eggs
  1 cup oil
  1 to 2 teaspoons vanilla (I use 2 teaspoons)
  2 Tablespoons water if batter is dry

Combine all above.

Add:
  2 cups grated carrots
  1 cup chopped of ground walnuts or pecans (I prefer ground walnuts)
  1 small can crushed pineapple - undrained
  1 cup raisins - Optional

Mix well. Pour in greased/floured tube pan.Bake at 350 degrees for 1 hour.

You can use one of these toppings below, not both

Optional Glaze:

Brush glaze over top and sides of baked cake. Let it seep in.
Then,
Melt in small saucepan and heat until just starting to simmer:
  1/8 lb. butter
  1/8 cup water
  1/2 cup granulated sugar

remove from heat and add 1/8 cup rum(optional)

Optional Icing:
  4 oz cream cheese, softened
  1-1/2cups confectioners' sugar
  1/4cup (1/2 stick) butter
  1 teaspoon vanilla
  Optional- 1 cup grated coconut, 1/4 cup chopped pecans

Blend together first 4 ingredients: add coconut & nuts. Mix.
Spread evenly over top and sides of cake.

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"RUM TRIFLE"

Ingredients:
  1 large Sara Lee pound cake
  2 Tablespoon Rum or Sherry
  Slivered almonds
  Cooked,cooled vanilla pudding or custard
  1 large Cool Whip (9 oz or more)
  2 containers sweet frozen strawberries in syrup(defrosted)
   
Directions:
Break pound cake into chunks or cubes. Drizzle rum over cake. Mix thawed strawberries with cake , very well, but toss lightly.Cake will be very mashed up. Pat down cake mixture in bottom of glass trifle bowl, or any clear bowl. Make sure sides of bowl above cake mixture are clean. Sprinkle lightly with almonds. Pour cooled cooked vanilla pudding over almonds. If necessary, chill until completely cool. Spread Cool Whip over pudding. Garnish with more slivered almonds and circle of fresh strawberries around edge of bowl.

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"Mom's Brownies"

(This IS a real recipe!)
Remove teddy bear from oven and preheat oven to 375.

Melt 1 cup margarine in saucepan.
Remove teddy bear from oven again and tell Jr, "No, no!"
Add margarine to 2 cups sugar.
Take shortening can away from Jr. and clean cupboards.
Measure 1/3 cup cocoa.
Take shortening can away from Jr. again and bathe cat.
Apply antiseptic and bandages to scratches sustained while removing shortening from cats tail
Assemble 4 eggs,
Take telephone away from Billy and assure party on the line that the call was a mistake.
Call operator and attempt to have direct dialed call removed from bill.
Measure 1 tsp. salt
1/2 cup nuts
2 tsp. vanilla
1-1/2 cups sifted flour
Beat all ingredients well.
(Resist the temptation to beat Jr)
Take smoldering teddy bear from oven and open all doors and windows for ventilation.
Let cat out of refrigerator.
Pour mixture into well-greased 9x13-inch pan.
Bake 25 minutes.
Rescue cat and take razor away from Billy.
Explain to kids that you have no idea if shaved cats will sunburn.
Throw cat outside while there's still time and he's still able to run away.

FROSTING:

Mix the following in saucepan:

1 cup sugar
1 oz unsweetened chocolate
1/4 cup margarine
Take the darn teddy bear out of the @#$% broiler and throw it away -- far away.
Answer the door and meekly explain to nice policeman that you didn't know Jr had slipped out of the house and was heading for the street.
Put Jr in playpen.
Add:
1/3 cup milk
dash of salt
and boil, stirring constantly for 2 minutes
Answer door and apologize to neighbor for Billy having stuck a garden hose in man's front door mail slot. Promise to pay for ruined carpet.
Tie Billy to clothes line.
Remove burned brownies from oven.
Collapse.
This recipe was donated by DayBloomer @ Aol lol...Thanks Day!

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"Midnight Fudge Brownies"

Ingredients:
  1 teaspoon instant espresso-coffee powder
  3/4 cup all-purpose flour
  1/2 cup unsweetened cocoa
  1/2 teaspoon baking powder
  1/4 teaspoon salt
  3 tablespoons margarine or butter
  3/4 cup sugar
  1/4 cup dark corn syrup
  1 teaspoon vanilla extract
  2 large egg whites

Directions:
1. Preheat oven to 350 degrees F. Spray 8" by 8" metal baking pan with nonstick cooking spray. In cup, dissolve espresso powder in 1 teaspoon hot water; set aside.

2. In large bowl, with wire whisk, mix flour, cocoa, baking powder, and salt.

3. In 2-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat. With same whisk, mix in sugar, corn syrup, vanilla extract, egg whites, and espresso mixture until blended. With wooden spoon, stir sugar mixture into flour mixture just until blended (do not overmix).

4. Pour batter into pan. Bake brownies 18 to 22 minutes, until toothpick inserted in center of pan comes out almost clean. Cool brownies in pan on wire rack at least 1 hour. When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 pieces. If brownies are difficult to cut, use knife dipped in hot water and dried.

Each brownie: About 100 calories, 2 g protein, 19 g carbohydrate, 2 g total fat (0 g saturated), 0 mg cholesterol, 85 mg sodium.

Thank you MIMOOO @aol.com !!!

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"Rich Chocolate Cake"

Serves: 16

Ingredients:
  1 cup cake flour (not self-rising)
  1/3 cup unsweetened cocoa
  3/4 teaspoon baking powder
  1/2 teaspoon salt
  1/4 teaspoon baking soda
  4 tablespoons margarine or butter (1/2 stick), softened
  1 cup sugar
  4 large eggs
  1 8-ounce container sour cream
  1 teaspoon vanilla extract

2 1-ounce squares unsweetened chocolate, melted and cooled
Creamy Chocolate Frosting (on this recipe page)
White & Dark Chocolate Curls for garnish (on this recipe page)

Directions:
1. Grease bottom and side of 9-inch springform pan. Wrap outside of pan with heavy-duty foil; set aside.

2. In small bowl, mix flour, cocoa, baking powder, salt, and baking soda; set aside.

3. In large bowl, with mixer at high speed, beat margarine or butter and sugar until blended, scraping bowl frequently with rubber spatula.

4. Add eggs, 1 at a time, beating well after each addition. With mixer at low speed, beat in flour mixture, sour cream, and vanilla extract until mixture is well blended. Stir in melted chocolate.

5. Spoon batter into pan. Bake 45 to 50 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Remove side of pan and cool cake completely on rack.

6. Prepare Creamy Chocolate Frosting. Evenly spread warm frosting on top and side of cake.

7. Prepare White & Dark Chocolate Curls. With toothpick, arrange half of Dark Chocolate Curls on center of cake. Arrange all of White Chocolate Curls around Dark Chocolate Curls. Arrange remaining dark curls around white curls. Refrigerate cake until ready to serve.

Thank you MIMOOO @aol.com !!!

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"Festive Fruit Wreath"

Ingredients:
  1/4 cup regular margarine or butter
  1 package regular marshmallows about 40, or 4 cups miniature marshmallows
  1 teaspoon vanilla
  5 cups Kellogg's rice krispies cereal
  1/2 cup cut pitted dates
  1/2 cup cut red candied cherries
  1/2 cup green candied cherries
  1/2 cup broken walnuts

Directions:
Measure margarine into large saucepan; melt over low heat. Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy. Remove from heat, stir in vanilla. Add rice krispies cereal, fruits, and nuts; stir until well coated. Place all the cereal mixture on waxed paper. With buttered hands, shape into wreath approximately 8 inches in diameter. Cool. Wreath may be decorate with colorful candy, or sprinkled with powered sugar, or glazed with a thin green or red buttered icing, with halves of red and green candied cherries.

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"CREAMY Chocolate Frosting"

In heavy 2-quart saucepan over low heat, heat six 1-ounce squares semisweet chocolate until just melted and smooth, stirring frequently. With wire whisk, beat in 1/2 cup sour cream just until mixture is blended. Remove saucepan from heat.

Thank you MIMOOO @aol.com !!!

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"Christmas Peepers

Ingredients:
  64 miniature marshmallows
  3 cups flour
  1 teaspoon soda
  1 teaspoon salt
  2/3 cup cocoa
  2 eggs
  1/2 cup crisco
  1/2 cup oleo
  1 cup sugar
  1/2 cup brown sugar
  1 teaspoon vanilla

Directions:
Place marshmallows in freezer while you mix the dough. Cream crisco, oleo and sugar. Blend in the eggs and the vanilla. Add dry ingredients, mix until moistened. Work with hands till mixture holds together. Flatten walnut size pieces in palm of hand. Remove the marshmallows from freezer, and place one in center. Shape dough around the marshmallow, Roll in sugar. Bake at 400/o for 6 minutes.

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"Pumpkin Cookies"

Ingredients:
  1 cup sugar
  1/2 cup margarine or butter
  1 cup canned pumpkin
  1/2 tsp. salt
  1/2 tsp. cinnamon
  1 tsp. baking soda
  1 tsp. baking powder
  2 cups flour
  1 tsp. vanilla extract
  1 cup chopped nuts, coconut, chocolate chips or quick cooking oatmeal

Directions:
Preheat oven to 375*. Cream together sugar and butter. Add remaining ingredients except nuts. Beat well. Stir in nuts. Drop by teaspoon full onto greased cookie sheet. Bake for 10 minutes.

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"Butter Cookies"

Ingredients; 350* for about 10 min. makes 100 cookies
  1 cup sugar
  1 cup powdered sugar
  1 cup butter ( 2 sticks)
  1 cup oil
  2 eggs beaten
  5 cups self rising flour

Cream sugars and butter, then combine with the rest of the ingredients. Roll into balls the size of walnuts. Place 2" apart on an ungreased cookie sheet. Press down with the bottom of a glass and sprinkle with sugar. Cook as above.

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"Old Fashion Apple Pie"

Pie Crust

Ingredients;* You will need to make double this pie crust recipe for the apple pie ! This is the best crust !
  2/3 cup "Butter Crisco"
  2 cups "All Purpose" flour
  1/2 tsp.salt
  1 egg yolk
  4 tbsp coldmilk

Cut in with 2 knives the crisco into the flour and salt.Stir in egg and milk , work dough into a firm ball. Wrap in wax paper and chill for 30 min. Lightly flour surface ; roll into a circle atleast 1 " larger than the pie plate. The bottom of pie crust needs to be 4" larger than the pie plate. Place the bottom crust in dish , do not trim it yet. Save the dough scraps ! They will be used for decorations on the pie top later !

*** TIP*** If you roll your crust out on wax paper it's easier to place it in the pie dish and on top as well. Also , roll quickly ,you don't want it to get too warm, add small amounts of flour as needed to keep from sticking to the rolling pin.***

Filling; Pre-heat oven 400*
  8 - 10 medium apples ( I like to mix them from sweet to tart !)
  1 cup sugar
  2 tbsp "All Purpose" flour
  1 tsp cinnamon
  dash nutmeg (must have it)
  2 tbsp butter (butter tastes best)

Peel and core apples - slice thin. Combine all ingredients then mix with the apples. Put filling in pie shell. Dot mix with 2 tbsp of the butter. Now place the top crust on top. Your pie should be quite high, that's ok, it will cook down. Make a hole in the middle about 1/4 inch in diameter for the vent. Trim with a knife around the edge of the crust, finger press all the way around to seal edges.

Now comes the fun part !!! Remember those scraps of shell ? Roll them flat, cut 8 holly leaves, 1 apple shape, 1 apple stem, 2 apple leaves, ( see diagram) make 12 little dots & roll with your fingers a piece about1 inch long by 1/8 of an inch thick ( this will be a worm !) Place the apple almost centered over the vent hole and make the hole in it where it will match the one on the top crust. Then add one leaf, tucking the end slightly behind the apple where it meets the stem. Place the other leaf on the other side but don't tuck it in. Now place the worm from the hole ! Take a toothpick and give him an eye.

Next , mark out 4 places evenly around pie top ,close to the edge but not on it.Put 2 leaves each touching ends, then 3 dots in the middles, you may slightly press with your finger to make them stay.

Sprinkle top with sugar.Cover the edges with aluminum foil.Bake for 50 minutes. 25* less if it's a glass dish. Take foil off for the last 15 min. To make the pie "Golden" , mix 2 tsp sugar and 1 egg yolk and brush over the top when you take the foil off.

TAKE A Bough !!!

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"Lemon Meringue Pie"

Filling
Ingredients:

   1 cup sugar
   1/3 cup plus 1 Tbsp. cornstarch
   1 1/2 cups water
   3 egg yolk, slightly beaten
   3 Tbsp. butter or margarine
   2 Tsp. grated lemon peel
   1/2 cup lemon juice
   2 drops yellow food coloring

Directions:
Bake pie shell (see pastry recipe below) at 450 o for 10- 12 minutes. Mix sugar and cornstarch in a medium saucepan. Gradually stir in the water.Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Gradually stir in a few spoonfuls of this mixture into the egg yolks. Then, blend this into the remaining hot mixture in the saucepan. Boil and stir one minute. Remove from heat.Stir in butter, lemon peel, lemon juice and food color. Pour into pie shell. Spread meringue over the top. (see recipe below)

Meringue
Ingredients:

   3 egg whites
   1/4 Tsp. cream of tartar
   6 Tbsp. sugar
   1/2 Tsp. vanilla

Directions:
Heat oven to 400 o .Beat egg whites and cream of tartar until it forms peaks. Beat in sugar, 1 Tbsp. at a time. Continue beating until stiff and glossy. Beat in vanilla. Heap meringue onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake for 5-10 minutes or until delicate brown.

Pastry
Ingredients:

   2 cups flour
   1 Tsp. salt
   3/4 cup shortening
   4-5 Tbsp cold water

Directions:
Blend or sift together the flour and salt.Cut in shortening.Sprinkle the water, one Tbsp. at a time, mixing lightly with a fork until all the flour is dampened. Turn dough onto waxed paper and form into as ball.Chill if desired.(yields enough dough for one 9" double crust pie or two 9" single crust pies) Place in a pie plate and bake for 10-12 minutes at 450 o or until lightly brown. Cool shell before adding the filling.

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"Bourbon Balls"

Ingredients:
   75-80 vanilla wafers
   2 cups powdered sugar
   1/4 cup cocoa
   1/4 cup light corn syrup
   1 cup chopped pecans or walnuts
   1/2 cup bourbon
   A dusting of powdered sugar

Directions:
Crush vanilla wafers into tiny crumbs and put in a large mixing bowl (should be about 3 cups). Add 2 cups of powdered sugar, pecans and cocoa. Mix thoroughly. Now add in bourbon and corn syrup. Roll the dough into 1 inch balls. Dust with powdered sugar (you may wish to dust with regular sugar instead). Refrigerate balls in a tightly covered container. These are best when aged for a few days. They can be attractively placed in quart jar with a ribbon tied around the mouth. No baking or wrapping required! Depending on tastes, you may substitute either Rum or Brandy for the Bourbon.
Recipe makes about 60 balls.

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"BUCHE DE NO L (Christmas Log Cake)"

Ingredients:
   1 c Flour, sifted cake
   1/4 ts Salt
   1 t Baking powder
   1 c Sugar
   4 eggs
   1/4 c water
   1 tb Lemon juice
-----MERINGUE MUSHROOMS-----
   2 Egg white
   1/4 c Cream of tartar
   1/4 c Sugar Cocoa, powdered
-----BUTTER CREAM-----
   1 c Butter, sweet -- softened
   3 Egg yolk
-----ICING-----
   1 tb Espresso, powdered
   1 tb Milk
   3 c Sugar, confectioners, sifted
   Food coloring, green

Directions:
Grease a jelly roll baking sheet. Line with parchment paper. Grease the parchment paper. Sift dry ingredients together. Beat eggs at high speed about 5 to 10 minutes. Add sugar by tablespoonfuls. Continue beating until the butter is very thick. Then add lemon juice and water. Fold in dry ingredients in four stages, 1/4 cup at a time. Spread evenly on the baking sheet. Bake at 375 F. for 15 minutes or until the sponge springs back when tested. Sift powdered sugar onto the sponge. Turn cake out onto a clean tea towel. Remove parchment paper. Trim edges of the sponge if they are crispy. Roll up gently, leaving towel inside, while still warm. Let cool. Beat egg whites, and when foamy add the cream of tartar. When soft peaks form, gradually beat in the sugar. Beat until meringue is stiff and glossy. Pipe meringue through a pastry bag, making and equal number of stems and caps to resemble small mushrooms. Bake mushroom pieces at 250 F. about 45 minutes. When cool, glue them together with butter cream icing and dust lightly with cocoa in a fine strainer. Beat egg yolks and butter together until smooth. Add coffee and milk. Gradually add powdered sugar. Beat until smooth. Mix about 1/3 cup to 1/2 cup of the frosting with green food coloring for the ivy decoration. To assemble: Unroll cooled sponge, remove towel, spread, cake with butter cream icing. Roll up. Cut off at a diagonal, a 2" slice. This is the tree stump. Frost the outside, then add the stump and frost. Make ivy patterns. Add the mushrooms. Dust the whole cake very lightly with powdered sugar, to simulate snow. Keep in refrigerator. Cut with serrated knife.

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"Holiday Fruit Cake"

Ingredients:
   3 c Chopped pecans
   2 c Chopped candied pineapple
   3/4 c Chopped candied cherries
   1/3 c Chopped candied orange peel
   1 3/4 c Plus 3 tb, all-purpose flour
   1 c Butter, room temperature
   1 c Sugar 5 Eggs
   1 tb Vanilla extract
   1 tb Lemon extract
   1/2 ts Baking powder
   1 pn Salt Powdered sugar

Directions:
Position rack in lowest third of oven and preheat to 250 deg F. Grease and flour 12 cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tb flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanila and lemon extracts. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter. Pout batter into prepared pan. Bake until golden brown and testr inserted into centre comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepare 2 weeks ahead; wrap in foil and store at room temperature.) Dust with powdered sugar.

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"Cheese Cake"

Ingredients:
   2 eight ounce packages of cream cheese (softened)
   3/4 cup sugar
   2 tablespoons flour
   1/2 teaspoon salt
   3 eggs
   1 cup sour cream
   1 teaspoon vanilla
   1 can of cherry topping

Directions:
Cream cheese should be softened, either by taking out of the refrigerator an hour or two before you intend to begin or by microwave. Thoroughly mush the sour cream with a fork; add sugar flour and salt and mush again. The mixture should adopt an even consistency. Now add the remaining ingredients (except cherries). Beat batter with a beater to thoroughly mix ingredients. Pour into a pie tin (or a cheesecake dish). Bake at 350 degrees for about 45 minutes. Check for doneness by inserting toothpick. If pick comes out clean then cheesecake is done. Let cake cool. When serving, cut in pie shape and laddle on cherry topping.

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"Christmas Crepes"

Ingredients:
   1 1/2 cups flour
   1 tablespoon sugar
   1/2 teaspoon baking powder
   1/2 teaspoon vanilla
   1/2 teaspoon salt
   1 can of cherry pie filling
   2 tablespoons butter
   2 cups milk
   2 eggs
   1 package vanilla instant pudding

Directions:
Prepare vanilla pudding, following directions on package. Refrigerate pudding for at least 30 minutes. Mix the dry ingredients in a mixing bowl with a fork. Then stir in the milk, eggs, butter and vanilla. Beat batter until smooth. In a 6 inch skillet, we like seasoned cast iron, pour about 1/4 cup of the batter. Pick up pan and rotate until the batter covers bottom. cook until crepe is light brown. Remove and stack, you may wish to put wax paper between each one to keep them from sticking. Cover and keep warm in oven. The batter should make about 16 crepes. Lay crepe out on plate. Place 2 tablespoons of pudding on crepe and roll in up. Now place a dollop of cherry filling on top

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