Dessert Recipes

In med sauce pan mix sugar and evaporated milk, over med heat, bring to a full rolling boil for 5 min stirring constantly. Remove from heat and fold in chocolate, marshmellow, butter and vanilla until smooth. Pour in greased 8"x8" pan, chill until set.
Thanks to Wendy Hoffman.

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Mix the first three ingredients listed above. Press on to the Bottom and sides of a greased 9" pie pan. Bake in preheated moderate oven (350°) 10-12 min, check occasionally. Add contents of 20 oz can of apple pie filling. Sprinkle top with cinnamon sugar crumbs. Cool in refrigerator up to 1 hr. Makes one 9" pie.

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Mix all ingredients for crust and line bottom and sides of 9"x13" glass baking dish. Pressing to form. Bake for 20 min. in 350° oven. Let cool off before adding ingredients to. Then add cream cheese, powdered sugar and then 1/2 container of coolwhip. After crust is cool layer on bottom. Add boxes of pudding with milk mixing until thickened. Pour on top of other layers. Layer again with the rest of the coolwhip, then toast coconut and sprinkle on top. Chill and serve. This is one of my recipes to share with you!

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Grease and flour 2- 9" round pans or 1 9"x13" pan. Stir together dry ingredients, add egg, milk, oil,and vanilla; beat with electric mixer on med. speed for 2 min. Stir in boiling water (batter will be thin) pour into prepared pans. Bake 30-35 min. 9" or 35-40 min. 9"x13" In a 350° oven. Cool 10 min.

In 2 qt bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, milk and vanilla; beat until creamy spread frosting over cooled cake. Makes 3 cups. Tip: For chocolate cream cheese frosting, add 1/2 cup unsweetened cocoa powder.

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In medium saucepan over medium high heat add margarine, milk, sugar and cocoa. Stirring constantly bring to a full rolling boil for 1 1/2 minute. Remove from heat and add peanut butter, stir until melted add oatmeal 1 cup at a time quickly. Spoon onto wax paper. Let cool and enjoy! This is one of my recipes to share with you!

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Heat oven to 450 degrees F. Prepare pie crust according to package directions for unfilled one crust pie using 9-inch pie pan. Flute using herringbone design or as desired. (Refrigerate remaining crust for later use.) Bake at 450°for 9 to 11 minutes or until lightly browned. Cool.

Prepare pudding according to package directions using 2 cups milk. Cover surface with plastic wrap; cool.

In small saucepan, melt margarine and chocolate. Stir in sugar,1/4 cup whipping cream and egg. Cook over medium heat until mixture comes to a boil. Reduce heat; boil gently 2 minutes stirring occasionally. Stir in vanilla. Spread in bottom of baked pie shell. Top evenly with banana slices. Spoon vanilla pudding over bananas. Refriderate until cool, about 30 minutes.

In small bowl, beat 3/4 cup whipping cream until soft peaks form. Add powdered sugar; blend. Spread over filling. Garnish as desired. Refrigerate 2 hrs before serving. Store in refrigerator. 8 Servings. Tip: To form herringbone design, dip fork in flour and press tines diagonally onto crust edge. Rotate tines 90 degrees and press next to first set of marks. Continue around rim forming diagonal "V" shapes.

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Use coffee grinder or foor processor to grind almonds fine. Blend flour, almonds, 1pk vanilla sugar and regular sugar in big bowl, cut butter into small pieces and work into, until dough is smooth. Using a golf ball size piece of dough, shape into rolls about pencil size or slightly larger, on wax paper with flour. Then make about 1 1/2 inch pieces. Shape into cresent shapes on cookie sheet. Bake 15-20 min.at 325° until lightly brown. Mix 1 cup powdered sugar and 1 pk vanilla sugar, while warm use sifter to sprinkle on top.
Thanks to Karin Cole.

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Preheat oven 350° melt butter and pour into a 9x13 pan. Mix sugar, bisquick and milk, thoroughly. Pour over the melted butter in baking dish. Drain peaches place in baking dish evenly. Bake 45 min. Sprinkle with cinnanom sugar. Thanks to Claire Laperriere.

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Take wrapper off cream cheese and soften in small bowl in microwave (about 15-20 seconds). Cream sugar and cream cheese with electric mixer. Blend in the rest if ingredients. Pour into a 9" x 13" cake pan or smaller pans (square 8" x 8") Freeze and cut to serve "almost" frozen. (Take from freezer about 15 minutes ahead of time to soften enough to cut.) Thanks to my Aunt Donna Cedar.

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Melt butter in bottom of 9 x 13 inch cake pan. Press graham cracker crumbs into pan. Sprinkle on coconut, sprinkle chocolate morsels and butterscotch morsels. Pour milk evenly over the top. Sprinkle on nuts and press lightly. Bake at 350F degrees for 30 minutes.
Thanks to Cindy Dempsey.
Note: A good friend of mine e-mailed me after she read this recipe, to tell me this is really good if you don't layer and just mix everything together. She did this by accident one time, and she has never made them any other way since. So I would suggest doing this both ways and seeing what you like best. E-mail me and let me know what you think!

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Preheat oven to 350° Butter an 8-inch square pan.
Melt chocolate and 3 tablespoons of the butter in small heavy saucepan over low heat; set aside. Mix cream cheese with remaining 2 tablespoons butter in small bowl. Slowly add 1/4 cup of the granulated sugar, blending well. Add egg, the tablespoon flour and 1/2 teaspoon of the vanilla; set aside.

Beat remaining 2 eggs and 3/4 cup granulated sugar in large bowl until light. Add the baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining 1 teaspoon vanilla and the almond extract. Stir in almonds. Spread half of the chocolate mixture in prepared pan. Cover with cream cheese mixture, then spoon remaining chocolate mixture over the top. Swirl with knife or spatula to create a marbled effect. Bake 10 to 35 minutes or until set in center. Do not overbake.

Meanwhile, prepare Almond Icing: Cool brownies 5 minutes, then spread icing evenly over the top. Cool completely in pan on wire rack. Cut into 2-inch squares. Makes 16 brownies.

Almond Icing: Combine chocolate chips, butter, milk and almond extract in small heavy saucepan. Stir over low heat until chocolate is melted. Add powdered sugar; beat until glossy and easy to spread.
Thanks to Jenn and Chocolate Lover's Cookies and Brownies Cookbook.

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Preheat oven to 350° In a mixing bowl, combine margarine, egg white, and vanilla extract. In a separate bowl, combine flour, sugar, and baking powder. Mix wet ingredients with dry until just moistened. Divide cookie dough into three equal portions. Tint 1 portion with the red food coloring; and another portion with the blue food coloring. Mix throughly Form each portion into long bars.and stack bars on top of each other using alternating colors (red, white, blue).

Wrap finished cookies in waxed paper and place in the refrigerator for about an hour. Cut cookies into 1/4" thick bars. Place on greased baking sheet and bake for 10 to 12 minutes. Thanks to J Bartimus.

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Let whites stand at room temperature no more than 1 hour (15 minutes in hot weather). Sift flour and 3/4 cup sugar together, 3 times. Beat whites and salt in large bowl at high speed until foamy. Add cream of tartar and vanilla, beating to soft peaks. Gradually beat in remaining 1 cup sugar, until stiff peaks form. Gradually fold flow-sugar mixture into whites. Turn into ungreased 10-inch tube pan. Draw knife once through batter to remove large air bubbles. Bake in preheated 375° oven 30 to 40 minutes or until long wooden pick inserted in center tests clean and top springs back when pressed. Invert pan; place tube over top of bottle. Cool 1 hour. Loosen cake around tube and sides with long, thin metal spatula. Remove Cake.

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Preheat oven to 375° (190 degrees C).Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.

In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack. 8 servings.

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Spoon pie filling evenly down the center of each tortilla; sprinkle evenly with cinnamon. Roll up, and place, seam side down, in a lightly greased 2-quart baking dish. Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas and let stand 30 minutes. Bake at 350° for 20 minutes. Serve hot. Try serving with vanilla ice cream.

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Combine sugar and cornstarch in a medium saucepan. Pour in milk and whisk well to dissolve the cornstarch.Whisk in cream and egg yolk. Place over medium heat and cook, whisking constantly, for about 4 minutes or until mixture comes to a boil and thickens. Remove from heat and whisk in Bailey's. Add chocolate and whisk until melted and smooth. Pour pudding into four individual ramekins or serving dishes. Let cool slightly, then cover surface with plastic wrap to prevent a skin from forming. Refrigerate for two hours or until chilled. To serve, sprinkle with cocoa powder and garnish with chocolate. top with whipped cream, if desired. Serves 4. Thanks to Marla Hudgins.

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Preheat the oven to 375° (190 degrees C). Grease a 9x13 inch baking pan. Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan. Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust. Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares. Makes 1 - 9x13 inch pan. Thanks to Marla Hudgins.

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Melt over very low heat: Chocolate chips and butter. Remove from heat and add: condensed sweet milk. Add: Flour and baking powder. Drop onto ungreased or lightly greased cookie sheet. Bake on bottom rack at 350 degrees for 7 minutes.
Thanks to Myrtledene B&B, Lebanon, KY.

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Mix marshmellows and crushed pineapple include the juice, add walnuts and coolwhip. Refrigerate for at least 1 hr before serving.
This is one of my recipes to share with you!

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Heat oven to 325 degrees. Grease 10.5 inch Spring form pan with unsalted butter. Line lady fingers on bottom. Crumble lady fingers into spaces on bottom of pan. Pat / sprinkle with powdered sugar. Cream sugar and cream cheese with mixer. Add egg yolks, lemon and vanilla. Fold in sour cream. Beat eggs whites then fold in. Bake at 325 degrees for 1 hour. Turn off oven, leave for at least 1 more hour. Cool and chill. Sprinkle with powdered sugar and serve. Warning: Do not open oven door while baking / cooling for 2 hours. Bake on bottom rack. Thanks to Doris Koester.

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In mixer: cream butter, add powdered sugar, eggs - one at a time, vanilla and lemon peel. Add flour. Put in bundt form - best in 10.5 inch spring form with bundt insert. Put in cold oven bake at 325 degrees for 1 hour. Note: For chocolate swirl (if desired). 3 Tbsp cocoa powder (any cocoa mix) and 3 Tbsp spiced rum. Add rum to cocoa powder slowly, take 1/3 of above cake mix, mix rum mixture in thoroughly. Put 1/3 of dough into bottom of pan, add cocoa mix, add the rest of the dough. Take a fork and mix all together. Just go around pan once or twice. Thanks to Doris Koester.

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Cream butter and sugars. Add eggs & vanilla. Beat. Add dry ingredients & beat until blended. Stir in remaining ingredients. Drop by spoonfuls onto cookie sheet. Bake at 350 degrees for 10 to 12 minutes. A note from Joe who sent this recipe after making it..."They have an Oatmeal taste with chewy texture from the coconut and a little crunchy from the pecans with a little chocolate for the chocolate lover I know you are. If you don't want 6 dozen cookies, cut everything in half." Thanks to Trudy Lee.

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Mix together sugar, water, cornstarch and jello bring to a boil until transparent (will be cloudy at first) set aside mixture to cool. While cooling, place sliced strawberries in bottom of pie crust shell filling to your preference. Pour mixture over strawberries in pie shell. Refrigerate until firm. Top with cool whip................ummm....
Thanks to Kashara Collins in memory of Mrs. Sarah.

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Choco-Oat-Pecan Cookies

1 cup butter or margarine

1 cup (packed) dark brown sugar

1/2 cup plus 2 tablespoons sugar

2 large eggs

1 teaspoon vanilla extract

2 cups plus 2 tablespoons all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

2 1/2 cups quick-cooking oats

2 1/2 cups quick-cooking oats

1 cup chopped pecans

Preheat oven to 350 degrees. Lightly grease 2 heavy large baking sheets. Beat margarine and both sugars in large bowl until fluffy and well blended. Beat in eggs 1 at a time, the vanilla. Sift flour, baking soda and salt over margarine mixture and stir to blend. Mix in oats, the chocolate chips and pecans. Working in batches, drop dough by rounded tablespoonfuls onto prepared sheets. Bake cookies until golden brown, about 14 minutes. Transfer cookies to racks and cool completely.Thanks to Fran Brooks.

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Orange Dreamsicle Cake

Part 1:

1 Box Orange Supreme Cake Mix

1 3-Oz. Box Orange Jell-O

Part 2:

1/3 Cup Cooking Oil/Soft Margarine

2 Eggs

1-1/2 Cups Orange Juice

Icing:

1 8-Oz. Package Sour Cream

1/4 to 1/2 Cup Orange Juice

1 Cup Sugar

1 8-Oz. Package Cool Whip

9 Ounces Frozen Coconut

Mix and sift part one items. Add part two items to part one and mix well. Add mix to greased and floured cake pan(s).. Bake at 350 degrees for 20 to 30 minutes or until it comes loose from sides. Cool layers. Mix icing items well with mixer and cool. Ice the cake and refrigerate. The icing for this cake will be a little runny but, it does taste like the orange dreamsicle ice cream. Thanks to Margie Kirkman.

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Almost Pastry Dessert

unsalted soda crackers

2 pkg. prepared vanilla pudding powder [instant]

1- 8 oz. container Lite Cool Whip

1 tin any flavor pie filling

Line a 10x15 cake pan with 1 layer of crackers, pour half of the pudding mixture on the crackers, then put half the cool whip on the pudding mixture. Start over with the next layer starting with the crackers again. When that is done put the pie filling on the top of the dessert trying to keep it even. Let stand 18 to 24 hours before serving. This is such a good dessert, if some of your guests dont like the pie filling, you can put it on individual pieces at serving time. A friend of a friend gave me this dessert.
Thanks to Laurie Semeniuk

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Rice Krispies Treats

1/4 cup margarine or butter

1 Pkg. (10oz) regular marshmellows or 4 cups miniature marshmellows

6 cups Rice Krispies cereal

Melt margarine in large saucepan over low heat. Add marshmellows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13x9x2 inch pan. Cut into squares when cool. Variations:Use peanut butter instead of margarine. Use Cocoa Krispies instead of regular. Thanks to Kellogg's.

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Peanut Butter Dream Pie

Crust:

3/4 cup all purpose flour

5 Tbsp Land o lakes butter

1/3 cup coarsely chopped peanuts

Chocolate layer:

1 cup Nestle semi sweet chocolate chips

1/3 cup heavy whipping cream

Filling:

8 oz softened Philadelphia cream cheese

2 cups powdered sugar

1/2 cup Jiff peanut butter

1 – 12oz Cool whip, whip topping

Garnish:

1 tsp finely chopped peanuts

2 Tbsp reserved chocolate from chocolate layer

1/2 tsp heavy whipping cream

Note: Makes 8 servings. Prep time with cooling 1 hour 30 min. This is best chilled for about 4 hours before serving.

1. Preheat oven to 350 degrees. Microwave butter on high for approx. 15 seconds to soften. In a medium size bowl add flour, 1/3 cup chopped peanuts and butter. Add butter by cutting small pieces. Then mixing with a fork to blend, by hand continue to mix until you can form a ball. Place dough in the center of an ungreased 8-9 inch pie pan. Spread the dough using the palm of your hand 1st , then finger tips to spread towards the outer edges of pan, going 3/4 of the way up the sides of pie pan. (Don’t worry about it being real even, you will not be able to see the edges of the crust when the pie is finished). Bake at 350 for approx. 20 minutes until slightly golden. Let the crust cool completely at room temperature 1-2 hrs before continuing. This is a good time to set out the cream cheese!

2. In a small bowl add 1 cup Nestle semi sweet chocolate chips. Microwave on high for 30-40 seconds or until melted enough to stir smooth with a spoon. Add 1/3 cup heavy whipping cream and stir until blended together. Reserve 2 Tbsp in another small bowl. Spread the remain chocolate over the cooled crust to form a layer.

3. In a large mixing bowl add softened cream cheese, powdered sugar, Jiff peanut butter and 1/2 container cool whip. Mix on medium speed with mixer 1-2 minutes until smooth and creamy. Layer over chocolate.

4. Top with remaining 1/2 container Cool whip.

5. Garnish using reserved chocolate and 1/2 tsp heavy whipping cream mixed together heat in microwave for 15-20 sec. Or until smooth enough to drizzle over pie. Sprinkle with finely chopped peanuts. Enjoy!! This is one of my recipes to share with you!

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Frosted Banana Bars

1/2 cup butter or margarine, softened

2 cups sugar

3 eggs

1 1/2 cup mashed ripe bananas (about 3 medium)

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

Pinch of salt

Frosting:

1/2 cup butter or margarine, softened

1 pkg. (8 oz.) cream cheese, softened

4 cup confectioners' sugar

2 tsp. vanilla

In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine flour, baking soda and salt. Add to a greased 15x10x1 inch baking pan. Bake at 350° for 25 minutes or until a toothpick inserted near center comes out clean. Cool.

For frosting: Cream butter and cream cheese in a mixing bowl. gradually add sugar and vanilla; beat well. Spread over bars. Makes 3 dozen. Thanks to Linda Nelson.

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