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FRIED CINNAMON STRIPS  
 
INGREDIENTS  
1 C. sugar  
1 t. ground cinnamon  
1/4 t. nutmeg  
10 flour tortillas  
Cooking oil  
 
METHOD  
In a Ziploc, combine sugar, cinnamon & nutmeg; set aside.  
Cut tortillas into 3"" x 2"" strips.  
Heat 1"" of oil in a skillet or electric fry pan to 375*; fry 4-5 strips  
at a time for 30 seconds on each side until golden brown.  
Drain on paper towels.  
While warm, place strips in bag with sugar mix and shake to coat.  
Store in an airtight container.  
 
MAKES: 5 dozen


APPLE CRISP  
 
INGREDIENTS  
8-10 apples  
1 cup sugar  
ground cinnamon  
1 1/2 cup butter (8 oz.), softened  
1 cup brown sugar  
pinch of salt  
1 cup flour  
 
METHOD  
Peel, core, and slice the apples and spread them in a  
rectangular cake pan.  
They should come almost to the top.    
Pour sugar over apples.    
Sprinkle cinnamon over apples to taste.    
In a mixing bowl, mix butter, brown sugar, salt, flour.    
It should have a mealy consistency, like dry oatmeal lumps.  
Spread the mix over the apples.    
Bake at 350 F for 1/2 hour or until the apples are tender.    
Serve warm or cold, plain or with vanilla ice cream.


STRAWBERRY DELIGHT  
 
INGREDIENTS  
2 small pkgs. strawberry Jell-O  
2 cup boiling water  
2 - 10 oz pkgs. FROZEN strawberries  
1 pkg. Dream Whip or whipped cream around 12oz.thinned -  
w/a TBS of milk or so to let the mixture get in and around the cake  
pieces.  
1 angel food cake  
 
METHOD  
In a 13""x9"" pan, tear up angel food cake into approx. 1"" pieces,  
spreading evenly in pan.  
In a bowl, dissolve Jell-O in boiling water.    
Stir in FROZEN strawberries.    
Set mixture in refrigerator while preparing whipped topping.    
Fold whipped topping with strawberry mixture and pour over  
cake pieces.    
Chill until set; cut and serve immediately.


GRILLED APPLES  
 
INGREDIENTS  
1/4 cup butter, melted  
2 tablespoons packed brown sugar  
1 tablespoon lemon juice  
1/2 teaspoon ground cinnamon  
1/4 teaspoon ground nutmeg  
3 medium cooking apples (about 1 pound), peeled, cut in half and cored  
 
METHOD  
In a small bowl combine butter, brown sugar, lemon juice,  
cinnamon, and nutmeg.  
Place apples on cooking grate.  
Brush with sauce.  
Grill 30 minutes or until tender, turning and brushing with  
sauce twice.  
 
Makes 3 to 4 servings.


CHOCOLATE BOMBS  
 
INGREDIENTS  
1 cup milk  
1/2 cup sifted all-purpose flour,  
1/2 cup packed brown sugar  
1 egg yolk  
2 teaspoons butter or margarine  
8 ounces semi-sweet chocolate, melted  
Chopped nuts  
 
METHOD  
Combine milk, flour, brown sugar, egg yolk and butter in top  
of double boiler.  
Cook, stirring constantly, until thick enough to hold shape, 12  
to 15 minutes.  
Stir in chocolate.  
Refrigerate until completely cooled, about 1hour.  
Place nuts on plate.  
Roll chocolate mixture into 1-inch balls.  
Roll each ball into chopped nuts.  
Chill until firm, at least 1-2 hours.  
Store refrigerated.


BUTTERSCOTCH OAT SQUARES  
 
INGREDIENTS  
2 cup oats, quick or instant  
1 cup brown sugar (packed)  
1/2 cup butter, melted  
1/2 teaspoon vanilla extract  
 
METHOD  
Mix oats and brown sugar, mix in butter and vanilla.  
Divide mixture evenly in 2 ungreased 8-inch square pans,  
spread evenly.  
Bake at 375 degrees F. for about 10 minutes or until it looks  
golden-brown.  
Squares will be soft, but will harden when cool.    
Allow to cool for 5 minutes, then mark in squares with a sharp  
knife.  
Loosen edges and allow to cool before removing from pans


LIME BARS  
    
INGREDIENTS  
2 cup flour    
1/2  cup confectioner's sugar  
1cup butter    
4 eggs    
2 cup sugar  
1 dash salt    
1/3  cup lime juice  
1 confectioner's sugar  
 
METHOD  
Preheat oven to 350 degrees F.    
Combine flour and powdered sugar; cut in the butter.  
Press mixture into a 13x9-inch baking pan.  
Bake at 350 degrees F. for 20-25 minutes, or until golden.  
Beat eggs at high speed with electric mixer until light and  
pale yellow.  
Gradually add sugar, salt, then lime juice, continuing to  
beat at high speed.  
Pour lime mixture over hot crust and return to 350 degree F.  
oven for 20-25 minutes or until golden.  
Sprinkle at once with powdered sugar.  
Cool.    
Cut into bars.


BANANA POPS  
 
INGREDIENTS  
3 small bananas  
6 TBS peanut butter  
2 TBS honey (or other sweetener)  
 
METHOD  
Break the bananas into chunks and place in small bowl.    
Mash thoroughly with a fork, then add the peanut butter and  
honey and blend well.    
Place in popsicle holders and freeze


APPLE AND APRICOT ENVELOPES    
 
INGREDIENTS    
3 apples, peeled cored and chopped    
1/2 cup finely chopped apricots (fresh or canned)    
1 Tbsp. brown sugar    
1/2 tsp. mixed spice    
16 sheets phyllo pastry    
1/4 light salad oil    
Orange zest and juice to garnish.    
 
METHOD    
Mix apples, apricots, sugar and mixed spice together.    
Lay one sheet of pastry onto a flat surface.    
Brush with oil and cover with second sheet of pastry.    
Spoon filling into the pastry and fold into a envelope shape.    
Continue in this way until all the filling is used up.    
Bake at 200 C for 20 mins. or until golden brown


DOUBLE CHOCOLATE FANTASY BAR'S  
 
INGREDIENTS  
1/3 cup butter or margarine, melted  
2 cups chocolate cookie crumbs  
1 14oz can sweetened condensed milk  
1 12oz package (1 3/4 cups) M&M's Semi-Sweet Chocolate  
Baking Bits  
1 cup shredded coconut  
1 cup chopped walnuts or pecans  
 
METHOD  
Preheat oven to 350F  (325F for glass pan)  
In a bowl combine butter and cookie crumbs; press mixture into  
the bottom of a 13x9 inch baking pan.    
Pour sweetened condensed milk evenly over the crumbs.    
Combine the M&M' Baking Bits, coconut, and nuts.    
Sprinkle mixture evenly over condensed milk; press in lightly.  
Bake 25 to 30 minutes or until set.    
Cool completely before cutting.  
Store in tightly covered container.  
 
--Makes 32 bars


COFFEE MOUSSE  
 
INGREDIENTS            
1 cup strong coffee  
1 cup milk  
4 large egg yolks  
1/2 cup plus 2 tbsp. sugar  
3 tbsp. cornstarch  
1/2 tbsp. unsalted butter, melted  
1/2 cup heavy cream, well chilled  
4 tsp. minced semisweet chocolate  
 
METHOD  
Combine the coffee and milk in a heavy saucepan and heat  
until hot but not boiling.  
Meanwhile, place the egg yolks, 1/2 cup of the sugar  and the  
cornstarch in a large bowl and whisk until pale  and creamy.  
Slowly whisk the hot milk into the egg mixture until blended, and  
return to the saucepan, setting aside the bowl.  
Whisking constantly, bring the mixture to a boil.  
Boil 1 minute, whisking often.  
Pour into the bowl, then whisk in the butter.  
Cover by placing plastic wrap directly on the custard to prevent  
a skin from forming.  
Refrigerate until cold, about 2 hours.  
The custard will now be firm, so whisk gently to smooth and  
lighten it.  
Whip the cream with the remaining 2 tablespoons sugar until  
stiff but not buttery.  
With a  rubber spatula, fold the cream into the custard until  
evenly incorporated.  
Spoon half the mousse into four 8 ounce dessert goblets  
(or 6 smaller goblets).  
Divide half the minced chocolate among the portions.  
Spoon the remaining mousse on top of the chocolate, and  
sprinkle the remaining chocolate on top of each portion.  
Chill 30 minutes before serving.  
Cover each dish with plastic  wrap if chilling longer.  
These can be stored in the refrigerator up to 24 hours.  
 
Makes 4 to 6 servings


CREAMY STRAWBERRY PARFAITS  
              
INGREDIENTS  
3 cups sliced fresh strawberries  
3/4 cup no-sugar-added all-fruit strawberry spread  
6 tablespoons low-fat sour cream  
6 tablespoons reduced-calorie frozen whipped topping,  
thawed  
3 cups strawberry low-fat frozen yogurt  
 
METHOD  
Combine first 2 ingredients; stir well, and set aside.  
Combine sour cream and whipped topping; stir well, and set  
aside.  
Spoon 1/4 cup frozen yogurt into each of 6 (8-ounce) parfait  
glasses; top each with 1/4 cup strawberry mixture and about  
1 tablespoon sour cream mixture.  
Repeat layers with the remaining ingredients; serve immediately.  
 
Makes: 6 servings


BANANA SPLIT SUNDAES  
 
INGREDIENTS  
2 oz Semisweet Chocolate  
1/4 c  Light Corn Syrup  
1/4 c  Sweetened Condensed Milk  
1/4 t  Vanilla  
1 x  Ice Cream  
2 T  Unsalted, Roasted Peanuts  
2 ea. Small Bananas, Quartered  
    
METHOD  
Place chocolate in a 2-cup measure.    
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till  
melted, stirring once.    
Stir in corn syrup, and sweetened condensed milk.    
Microwave-cook, uncovered, on 100% power for 45 seconds  
to 1 minute or till heated through.    
Stir in vanilla.    
Serve warm atop ice cream.    
Sprinkle with peanuts.    
Arranged quartered bananas around ice cream.  
 
Makes 2 Servings


GRILLED APPLES  
 
INGREDIENTS  
1/4 cup butter, melted  
2 tablespoons packed brown sugar  
1 tablespoon lemon juice  
1/2 teaspoon ground cinnamon  
1/4 teaspoon ground nutmeg  
3 medium cooking apples (about 1 pound), peeled, cut in half and cored  
 
METHOD  
In a small bowl combine butter, brown sugar, lemon juice,  
cinnamon, and nutmeg.  
Place apples on cooking grate.  
Brush with sauce.  
Grill 30 minutes or until tender, turning and brushing with  
sauce twice.  
 
Makes 3 to 4 servings


APPLE CINNAMON PUDDING  
 
INGREDIENTS  
2 c  Apple juice  
1 c  Water  
1 pn Sea salt (optional)  
1 c  AM Rice and Shine  
1 Ts Cinnamon  
1 c  Roasted pecan or other nuts -- (chopped)  
1 Ts Vanilla  
 
METHOD    
Bring juice, water and salt to a boil in a large saucepan.    
Stir in Rice and Shine and cinnamon.    
Turn heat to low.    
Simmer 5 minutes.    
Remove from heat.    
Stir in nuts and vanilla.    
Let set until slightly cool.    
Pour into a 9" square pan.    
Refrigerate until set and cool.    
Serve squares plain or with a little fruit syrup


WORLD'S GREATEST FUDGE  
 
INGREDIENTS  
4 tbsp. cocoa  
1 box (16 oz.) 10-X sugar  
4 tbsp. peanut butter  
1/2 lb. (2 sticks) margarine or butter  
 
METHOD  
Mix the cocoa and sugar together well until they are of a single  
consistency.  
In a double boiler melt the butter and peanut butter together.  
Pour the melted mix into the bowl with the sugar/cocoa mix in it.  
Mix well (but not with a mixer, but rather with your hands or a  
wooden spoon).  
Grease a 9 x 9 pan (or one of similar size).    
Place the fudge mixture into the pan and pat down until  
evenly distributed.  
Cut the fudge as desired (this is important to do before  
you go to the next step because it is not easy to cut  
after this point...)  
Place the fudge into the fridge until it is firm (actually more  
like hard).  
When you are going to eat the fudge get it out for a bit  
and let it warm up to room temperature (much better  
than when it is hard and cold).


PEANUT BUTTER BALLS  
 
INGREDIENTS  
1 c. peanut butter  
1 c. powdered milk  
1/2 c. honey  
 
METHOD  
Blend all ingredients together (preferably with hands).  
Roll into balls the size of large marbles and refrigerate.  
Optional:  
roll balls in powdered cocoa  
roll balls in coconut  
dip into chocolate fondue


MINI MELTS  
 
INGREDIENTS  
225g butter, softened  
1/2 cup sugar  
1/4 cup condensed milk  
1/2 tsp vanilla  
2 cups flour  
1 tsp baking powder  
175g milk chocolate melts  
100g M&M's  
 
METHOD  
Cream butter.    
Gradually beat in the sugar, condensed milk and vanilla.  
Beat until light and fluffy.    
Sift in the flour and baking powder and stir into the creamed mixture.    
Roll into small balls and place on a lightly greased tray.    
Press a melt firmly on the top of each biscuit.    
Bake at 190 C 10 - 14 minutes or until they are a light golden  
colour.    
As soon as you remove them from the oven press an M&M into  
the centre of each chocolate melt.    
Should make around 50 - 60 cookies..

NUTTY CARAMEL BARS  
 
INGREDIENTS  
1 cup quick cooking oats  
1 cup packed brown sugar  
1 cup flour  
3/4 cup butter or margarine, melted  
1/2 tsp  baking soda  
1/4 tsp  salt  
1 package 14 oz caramels  
1/3 cup milk  
1 cup semisweet chocolate chips  
1/2 cups chopped walnuts  
 
METHOD  
Combine first 6 ingredients;  
Sprinkle 1 cup into a greased 13x9 baking pan (do not press).  
Bake at 350 for 10 minutes.  
In the top of a double boilerover boiling water, cook and stir  
caramels and milk until caramels are melted.  
Pour over crust.  
Top with chocolate chips and nuts.  
Sprinkle with remaining oat mixture.  
Bake at 350 for 10 minutes.  
Cool on wired rack.  
Refrigerate to set the caramel.  
Makes 3 dozen.


APPLE CRISP  
 
12 Servings  
 
INGREDIENTS  
1 cup oatmeal  
1 cup flour  
1-1/2 cups brown sugar, packed  
1-1/2 cups sugar  
1 cup butter or margarine  
6 cups sliced apples  
salt to taste  
cinnamon to taste  
 
METHOD  
Combine oatmeal, flour, brown sugar, sugar and butter; blend together  
until crumbly.  
Place apples in 8x13 pan.  
Top with oatmeal mixture;  
Sprinkle with salt and cinnamon.  
Bake at 350 degrees for 40 minutes.


APPLE AND APRICOT ENVELOPES    
 
INGREDIENTS    
3 apples, peeled cored and chopped    
1/2 cup finely chopped apricots (fresh or canned)    
1 Tbsp. brown sugar    
1/2 tsp. mixed spice    
16 sheets phyllo pastry    
1/4 light salad oil    
Orange zest and juice to garnish.    
 
METHOD    
Mix apples, apricots, sugar and mixed spice together.    
Lay one sheet of pastry onto a flat surface.    
Brush with oil and cover with second sheet of pastry.    
Spoon filling into the pastry and fold into a envelope shape.    
Continue in this way until all the filling is used up.    
Bake at 200 C for 20 mins. or until golden brown.


COFFEE MOUSSE  
 
INGREDIENTS            
1 cup strong coffee  
1 cup milk  
4 large egg yolks  
1/2 cup plus 2 tbsp. sugar  
3 tbsp. cornstarch  
1/2 tbsp. unsalted butter, melted  
1/2 cup heavy cream, well chilled  
4 tsp. minced semisweet chocolate  
 
METHOD  
Combine the coffee and milk in a heavy saucepan and heat  
until hot but not boiling.  
Meanwhile, place the egg yolks, 1/2 cup of the sugar  and the  
cornstarch in a large bowl and whisk until pale  and creamy.  
Slowly whisk the hot milk into the egg mixture until blended, and  
return to the saucepan, setting aside the bowl.  
Whisking constantly, bring the mixture to a boil.  
Boil 1 minute, whisking often.  
Pour into the bowl, then whisk in the butter.  
Cover by placing plastic wrap directly on the custard to prevent  
a skin from forming.  
Refrigerate until cold, about 2 hours.  
The custard will now be firm, so whisk gently to smooth and  
lighten it.  
Whip the cream with the remaining 2 tablespoons sugar until  
stiff but not buttery.  
With a  rubber spatula, fold the cream into the custard until  
evenly incorporated.  
Spoon half the mousse into four 8 ounce dessert goblets  
(or 6 smaller goblets).  
Divide half the minced chocolate among the portions.  
Spoon the remaining mousse on top of the chocolate, and  
sprinkle the remaining chocolate on top of each portion.  
Chill 30 minutes before serving.  
Cover each dish with plastic  wrap if chilling longer.  
These can be stored in the refrigerator up to 24 hours.  
 
Makes 4 to 6 servings.


MICROWAVE BANANAS  
 
INGREDIENTS  
3/4 cup butter or margarine  
3/4 cup brown sugar  
1/8 tsp. cinnamon  
2 tsp. rum flavoring or 6 tbsp. dark rum  
1 tsp. banana flavoring or 2 tbsp. banana liqueur  
6 small firm bananas  
Vanilla ice cream  
 
METHOD  
Peel bananas; cut in halves lengthwise, then crosswise.  
Combine butter and sugar in a 10 x 6 x 2 inch microwave-safe  
utensil; cover with waxed paper.  
Microwave  at High (100% power) for 1-1/2 to 2 minutes, stirring  
after 1 minute.  
Stir in cinnamon, rum and banana flavorings; mix well.  
Place bananas, cut side down, in sauce; cover with  
waxed paper.  
Microwave on High for 45 seconds to 1minute or until hot.  
Turn bananas over and baste well with sauce; cover with  
waxed paper.  
Microwave on High for an additional 45 seconds to 1 minute or  
until bananas are thoroughly heated.  
Serve immediately over vanilla ice cream.  
 
Makes 4 to 6 servings.


 

 

Date Squares

1 cup dates, chopped

2 cups brown sugar

1/4 cup butter, melted

2 eggs, separated

2 tsp. vanilla

1 2/3 cups flour

Place dates and 1/2 cup of the brown sugar in a saucepan and add

1/4 cup of water, heat over high heat until mixture thickens. Set

aside. Combine butter, 1/2 cup of the brown sugar, egg yolks, and

vanilla, mix well. Slowly add flour mixing constantly. Pour batter

in a greased 8-inch square pan, top with dates. Beat egg whites

until stiff peaks form, slowly add 1-cup brown sugar, pour mixture

over dates and bake 40 minutes at 350 degrees. Slice into squares

and serve.


FRIED PEANUT BUTTER SANDWICH  
 
INGREDIENTS    
2 slices  White bread  
2 TB Peanut butter  
1/2 VERY ripe banana, mashed with fork  
2 TB Butter or margarine  
    
METHOD  
Spread the bread with the peanut butter and banana.  
Melt the butter in a skillet on medium heat.  
Fry the sandwich, browning on both sides.  
 
Serves: 1


CHRISTMAS PUDDING WITH RUM BUTTER  
 
INGREDIENTS  
1/2 lb self raising flour  
1/2 lb fresh bread crumbs  
1/2 lb beef suet; chopped  
1/2 lb currants  
1/2 lb sultanas  
3/4 lb stoned raisins  
1/2 lb brown sugar  
1 teaspoon salt  
1 teaspoon mixed spice  
1/4 lb candied peel; finely chopped  
1/4 lb glaci cherries; finely chopped  
1 small carrot; finely chopped  
1 small apple; finely chopped  
6 oz blanched almonds  
1 each orange - grated peel and juice  
1 each lemon - grated peel and juice  
1/2 pint old ale; or  
1 cup brandy  
6 each eggs; well beaten  
 
Rum Butter ingredients:  
3 oz butter  
3 oz icing sugar  
3 tablespoons rum  
 
METHOD  
Stir all ingredients together to give a stiff but not dry mixture.    
Add a little milk if necessary.    
Divide the mixture between 4 small pudding basins filling to within  
2 inches of the rim .    
Cover each with greased parchment.    
Place floured cloth over top of basin and tie with string under rim.    
Bring opposite corners of cloth over top of basin and tie in knot.  
Place in saucepan and add boiling water to reach two thirds way  
up side of  basin, cover pan and allow to boil gently for 8 hours,  
adding boiling water to pan as needed.  
Allow to cool.  
Replace paper and cloth with clean ones.    
Store in a cool place.    
Boil for another 3 hours.  
Turn out of bowl onto serving platter.  
Pour warmed brandy over pudding and ignite (turn the  lights  
down first).                             
Alternatively serve with rum butter.      
                                                                                  
Rum Butter:  
Beat butter and sugar together in a warmed bowl.    
Slowly add  rum beating all the time.    
Chill thoroughly before serving.


 

 

 

 

 

 

 

 

 

 

 

 

 

 



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