~Dessert~
Strawberry Cake
11/2 cups sour cream 11/2 cups mashed strawberries 2 Tbsp strawberry jello mix 1 yellow cake mix 11/2 cups sugar 1/4 cup boiling water Lg. ctn. Cool Whip Whole strawberries for garnishing
Dissolve Jello in water and cool. Combine sugar,strawberry Jello, strawberries and sour cream. Refrigerate overnight. Bake cake mix according to directions on box, baking in two layer pans. After cake is cooled cut layers in half so you will have 4 layers. Between layers spread strawberry mixture. Refrigerate until set. One hour before serving, frost with Cool Whip and refrigerate until you are ready to serve.
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Apple-Ginger Scones
2 c. Bisquick, 1/2 c. chopped peeled apple, 3 T. packed brown sugar, 3/4 tsp. ground ginger, 1/4 c + 1 T milk, 1 egg, 2 egg whites, or 3/4 c fat-free egg product, milk, granulated sugar
Heat oven to 425. grease cookie sheet. mix baking mix, apple, brown sugar, ginger, milk, and egg until dough forms. turn onto surface dusted with baking mix; roll in baking mix to coat. shape into ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet. brush with milk; sprinkle with sugar. cut into 8 wedges. Bake about 14 minutes or until golden brown. Serve warm. 8 scones
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Pink Pudding
1 small pkg. orange Jello 1 cup boiling water 1 (20 oz.) can crushed pineapple 1/2 cup cold water 1/2 pint whipping cream
DO NOT FOLLOW DIRECTIONS ON JELLO BOX. In heatproof bowl, dissolve Jello in boiling water. Add pineapple with juice and cold water. Let cool. Gently stir in whipping cream and chill in refrigerator.
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Crock Pot Cherry Cobbler
1 16 oz can cherry pie filling -- light; 1 pkg cake mix for 1 layer cake -- or sweet muffin mix; 1 egg; 3 tablespoons evaporated milk; 1/2 teaspoon cinnamon; 1/2 cup chopped nuts -- optional
Put pie filling in lightly buttered 3 1/2-quart crock pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low.
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Breakfast Bundt Cake
1 pkg. yellow cake mix (no pudding in mix); 1 pkg. vanilla instant pudding; 3/4 c. corn oil; 3/4 c. water; 4 lg. eggs; 1 tsp. each vanilla extract and butter flavoring; 1/2 c. finely chopped nuts; 3/4 c. sugar; 2+ tsp. cinnamon
Glaze: 1 c. powdered sugar; 3 T. milk; 1/2 tsp each butter flavoring and vanilla extract
Grease bundt pan well. Sprinkle some of the nuts in pan. Combine cake mix and pudding mix. Add oil and water. Mix well. Add eggs, one at a time, mixing well after each addition. Beat for 6-8 minutes at high speed. Add extract at end of beating. Layer batter, nuts, sugar and cinnamon in pan. Bake at 350 degrees for 50 minutes. Test with toothpick. Remove from oven and set on cooling rack for 8 minutes. Remove from pan and glaze while still warm. Apply glaze with pastry brush and use all of glaze.
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Glazed Apple Pie Bars
Pastry Ingredients: 2 1/2 cups All-purpose Flour 1 tsp. Salt 1 cup Butter, chilled 1 large Egg, separated Milk Apple Filling: 1 cup Corn Flakes, crushed 8 to 10 (8 cups) Medium Tart Baking Apples, peeled, cored, and sliced 1 cup Granulated Sugar 2 tsp. Cinnamon, divided 1/2 tsp. Ground Nutmeg 1 reserved Egg White 2 Tbs. Granulated Sugar Glaze Ingredients: 1 cup Confectioner's Sugar 1/2 tsp. Vanilla Extract 1 to 2 Tbs. Milk
Pre-heat oven to 350-F degrees.
In medium-sized mixing bowl, combine flour and salt. Cut small pieces of butter into the dry ingredients until a crumbly mixture forms. Separate egg and reserve egg white. Add enough milk to the yolk to produce 2/3 cup liquid and add to the pastry mixture. Stir into the mixture with a fork until dough forms a ball. Divide the pastry dough in half.
On a lightly floured surface, roll half of dough into a 15-inch by 10-inch rectangle. Place pastry on the bottom of a 15-inch by 10-inch jelly-roll pan. Sprinkle with corn flakes and top with an even layer of sliced apples.
In small mixing bowl, combine 1 cup sugar, 1 1/2 teaspoons cinnamon, and nutmeg. Evenly sprinkle the mixture over apples.
Roll out remaining half of pastry dough into a 15 1/2-inch by 10 1/2-inch rectangle and place over apples.
Beat egg white with fork in a small mixing bowl until foamy. Brush egg white over the top layer of pastry dough.
In a small bowl, combine 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon and sprinkle over pastry.
Bake for 45 to 60 minutes or until lightly browned. Remove to cool just slightly before applying glaze.
In small mixing bowl combine confectioner's (powdered) sugar, vanilla, and enough milk for desired glaze consistency. Drizzle over warm bars. Slice to serve.
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Microwave Banana Pudding
1/3 c. sugar 2 Tbsp. cornstarch 1/8 tsp. salt 2 c. milk 2 egg yolks, slightly beaten 2 Tbsp. margarine 2 tsp. vanilla
Blend sugar, cornstarch and salt. Combine milk and egg yolks and gradually add to sugar mixture. Put in microwave for 2 minutes. Stir "hard" with wire whisk. Then cook at 1 minute intervals, stirring after each, until thick. Stir in butter and vanilla. Layer over banana's and wafer's. Serves 4.
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Peach Cobbler
1 c. flour; 1 c. sugar; 3 tsp. baking powder; 1/2 + 1 stick margarine or butter; 1 can sliced peaches; 2/3 c. juice from peaches (add water to complete measure if necessary)
Combine flour, sugar and baking powder. Add juice from peaches and mix. Melt margarine in baking dish. Pour batter into baking dish (atop margarine) and top with peaches. Bake at 350 degrees for about 45 minutes or until light brown.
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Bread Pudding
8 slices bread, buttered and cubed; 6 eggs, beaten; 2 c. brown sugar; 4 c. milk; 3 tsp. vanilla; 1/2 t. salt
Place bread in 13x9 inch baking dish (which has been buttered). Mix eggs, milk vanilla and salt. Set aside. Sprinkle brown sugar over bread. Pour egg mixture over bread. Set dish into another dish which has water about 1/2 way up. Bake in 325 degree oven for approximately 1 hour or until set.
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Chocolate Praline Squares
1 1/2 c. all-purpose flour; 1/2 c. sifted powder sugar; 3/4 c. margarine or butter; 1 1/2 c. toasted chopped pecans; 3/4 c. light corn syrup; 1/2 c. dark corn syrup; 1 c. packed brown sugar; 1/4 c. margarine or butter; 4 large eggs; 2 c. coarsely chopped pecans; 1 tsp. finely shredded orange peel; 1 tsp. vanilla; 1 1/2 c. miniature semisweet chocolate chips
For crust, stir together flour and powdered sugar. Cut in the 3/4 c. margarine or butter till pieces are the size of small peas. Stir in the 1 1/2 c. pecans. Press into a lightly greased 13x9x2-inch baking pan. Bake in a 325 degree oven for 25 minutes or till light brown. For filling, in a medium saucepan, combine light and dark corn syrups, brown sugar and the 1/4 c. margarine or butter. Bring to boiling over medium heat, stirring constantly. Remove from heat. Beat eggs with an electric mixer on low speed till mixed. Continue beating, slowly adding hot mixture. Stir in 2 c. pecans, orange peel and vanilla. Pour filling into crust. Sprinkle with chocolate pieces. Bake in a 350 degree oven for 35-40 minutes or till center is set. Cool on wire rack; chill to store. To serve, cut into squares. Serves 24.
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Arizona Pecan Chocolate Rum Pie
1/4 ts Salt, 1 1/4 c Flour, 1/2 c Lard -- chilled, 3 Eggs -- lightly beaten, 3 tb Water, 1/4 ts Vinegar, 1 1/2 oz Unsweetened chocolate, 3 tb Butter, 3/4 c Dark corn syrup, 1/2 c Brown sugar, 3/4 ts Vanilla extract, 1 tb Rum, 1 1/4 c Chopped pecans
Mix the salt into the flour and cut in the lard. Measure out 1 tablespoon of the beaten eggs into a small bowl and reserve the remaining eggs. Add the water and vinegar to the bowl and stir. Slowly add the liquid to the flour and lard, just until the mixture holds together to form a dough.
Lightly flour a work surface and rolling pin and roll the dough into an 11-inch circle. Fit it into a 9-inch pie pan and refrigerate it if you plan to finish the pie after several hours, or freeze it if you are completing the recipe at this point. This will prevent shrinkage.
Melt the chocolate and butter together in a heavy saucepan. Set aside and allow to cool.
Stir the corn syrup and sugar into the reserved eggs. Add the chocolate and butter, vanilla, rum and the pecans. Mix well and pour into the pie shell.
Bake in the preheated oven for 1 hour, or until set. The filling will rise and then fall. Remove from the oven and cool on a rack. Serve slightly warm or at room temperature.
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Bacardi Rum Chocolate Cake
1 Package chocolate cake mix ( -2 layer size), 1 Jell-o chocolate instant pudding mix (4 serving), 4 Eggs, 1/2 c Bacardi dark rum, 1/4 c Cold water, 1/2 c Wesson oil, 1/2 c Slivered almonds; optional, Filling ~~ 1 1/2 c Cold milk, 1/4 c Bacardi dark rum, 1 Jell-o chocolate instant pudding mix (4 serving), 1 Dream whip topping mix,
Approx. Cook Time: 30 minutes. Preheat oven 350F. Grease and flour 2 - 9 inch layer cake pans. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans/ Bake for 30 minutes or until cake tests done. Do not underbake. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers horzontally. Spread one cup filling between each layer and over top of cake. Stack. Keep cake well chilled. Serve cold. Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl. Blend well at high speed for 4 minutes, until light anf fluffy. Makes 4 cups.
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Candy Cookies
1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/3 cup margarine or butter; softened, 1/3 cup shortening, 1 teaspoon vanilla, 1 egg, 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 - 8 ounce package chocolate-coated candies
Heat oven to 375. Mix sugars, margarine, shortening, vanilla and egg. Stir in remaining ingredients. Drop dough by heaping teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. (Centers will be soft.) Cool slightly; remove from cookie sheet.
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Honey Date Balls
2 whole Eggs, 1 cup Dates; finely chopped, 3/4 cup Honey; warmed, 4 Tbs. (1/2 stick) Butter or Margarine, 2 cups Crisp Rice Cereal, 1/2 cup Walnuts, finely chopped, Baked Coconut for coating
In a medium mixing bowl, beat eggs until frothy. Stir in the dates and honey. Melt the butter in a large, heavy pan or skillet. Remove from the heat and stir in the mixture of eggs, dates, and honey. Reduce the heat to low and cook the mixture for about 10 minutes, stirring constantly. Remove from heat again and stir in the cereal and nuts. When the confection is cool enough to comfortably handle, but still warm, roll it into 1-inch sized balls and roll each in the coconut as you go. Store in an airtight container; refrigerating extends shelf life up to 2 weeks.
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7-Up Cake
1 1/2 cup butter, 3 cups sugar, 5 eggs, 3 cups flour, 2 tablespoons lemon extract, 3/4 cup 7-Up carbonated beverage
Cream sugar and butter. Beat until light and fluffy. Add eggs, beating well. Add flour. Beat in lemon extract and 7-Up. Pour into a well-greased and floured bundt pan. Bake at 325 degrees for 1 hour and 15 minutes.
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Squirrel Bars
1/2 cup peanut butter, 1/2 cup butter, 3/4 cup brown sugar; packed, 2 eggs; beaten, 2 teas. vanilla, 1 cup flour, 1 teas. baking powder, 6 oz. chocolate chips
Mix first 3 ingredients. Add eggs and vanilla. Stir in flour and baking powder. Spread mixture in greased 9x13 baking pan. Sprinkle chocolate chips on top. Bake at 350* for 3 minutes. Take out of oven and marbleize by swirling knife through batter. Return to oven for another 18-20 minutes. Cool and cut into bars.
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Snickers Ice Cream *
12 oz Vanilla ice cream, 1/4 c Crunchy peanut butter, 1 c Cool whip, 1 pk Instant chocolate pudding
Mix all ingredients well. Pour into square pan and freeze. Serves 8.
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Apple Pie Quesadillas
Apple Pie Filling-1 (21 oz can), raisins-1/3 cup, cinnamon-1/2 ts, Flour Tortillas-8 (6 in), Shredded Mexican Cheese Blend-1 1/2 cups
Combine filling, raisin and cinnamon. Coat a nonstick skillet with cooking spray. Heat over med heat until hot. Place one tortilla in skillet; top with 2 tb cheese and 1/4 cup pie filling mixture. Cook 1-2 min or until cheese is melted and bottom of tortilla is golden brown. Using a large spatula, fold tortilla in half. Transfer to foil-lind baking sheet. Repeat until all 8 quesadillas are made. Sprinkle remaining cheese evenly over tops of quesadillas. Bake at 350 for 2-3 min or till cheese is melted and quesadillas are heated through. Cut each quesadilla into three wedges, if desire. Makes 8 snacks or 2 dozen appetizers.
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Honey Comb Coffee Cake
1 3/4 cups all-purpose flour, 1/2 cup white sugar, 1/2 cup butter or margarine; unsalted, 1/3 cup milk, 2 eggs, 2 teaspoons baking powder, 1/2 teaspoon almond extract, 1/2 teaspoon orange extract, 1/2 cup butter or margarine; unsalted, 1/2 cup pecans chopped, 1/4 cup white sugar, 1/2 teaspoon ground nutmeg, 1 tablespoon milk, 1/2 teaspoon orange extract, 1/4 cup honey,
Preheat oven to 350 degrees F (175 degrees C); grease and flour a 9 inch square baking pan. Combine flour, 1/2 cup sugar, 1/2 cup butter or margarine, 1/3 cup milk, eggs, baking powder, 1/2 teaspoon orange extract , and almond extract until well mixed. Spread batter into prepared pan. To Make Topping: In a heavy 2 quart saucepan combine 1/2 cup butter or margarine, pecans, 1/4 cup sugar, honey, nutmeg, 1 tablespoon milk, and 1/2 teaspoon orange extract. Cook over medium heat, stirring occasionally, until mixture comes to a full boil . Continue cooking, stirring occasionally, for 2 or 3 minutes. Pour topping evenly over coffee cake. Bake 22 to 27 minutes, or until wooden pick inserted in center comes out clean.
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Chocolate Chip Cookie Dough Ice Cream
2 c Milk, 1 3/4 c Sugar, 1/2 ts Salt, 2 c Half & Half, 1 tb Vanilla Extract, 4 c Whipping Cream, Pillsbury Chocolate Chip, Cookie Dough (large size) OR homeade cookie dough
Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened.
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Candy Store Pudding
1 cup whipping cream, 1 small pkg. instant chocolate pudding, 1 cup milk, 1/2 cup miniature marshmallows, 1/4 cup chopped cocktail peanuts
In medium bowl, whip cream; set aside. In another medium bowl, mix chocolate pudding with ONE CUP of milk for 2 minutes. Fold in whipped cream, marshmallows and chopped peanuts.
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Watermelon Sherbet
5 cups watermelon; seeded & cubed, 3/4 cups sugar, 1 tablespoon lemon juice, 1 envelope unflavored geletin, 1/4 cup water, 12 ounces evaporated skim milk
Combine first 3 ingredients; cover and chill 30 minutes. Place watermelon mixture in container of an electric blender or food processor. Top with cover, and process until smooth; set aside. Sprinkle gelatin over water in a small sauxepan; let stand 1 minute. Cook over medium heat, stirring until gelatine dissolves; remove from heat. Combine watermelon mixture, gelatin and milk. Pour into freezer container of a 5-quart hand-turned or electric freezer. Freeze mixture according to manufactuer's instructions.
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This recipe comes from Brad Pool of Texas. Thanks for sharing it with us, Brad!
Blackberry With Drambuie Cheesecake
For the crust: 1 cup sifted all-purpose flour 1/4 cup granulated sugar 4 ounces ( 1 stick ) unsalted butter, cold and firm
Adjust a rack one third up from the bottom of the oven and preheat to 375 degrees. Place flour and sugar in food processor fitted with metal blades. Cut the butter into 1/2 inch squares, place in with flour and sugar and process with quick pulses for about 15 seconds until mixture resembles course crumbs. Break up large crumbs with your fingers until it is a powdery mixture. Place mixture in the bottom of a 9 1/2 inch springform pan. Spread it evenly over the bottom, then press down with fingers to make a compact crust on the bottom only. ( It is important to use a 9 1/2 inch diameter pan. If a larger volume pan is used, it will make the cheesecake to thin). To prevent the butter from running out of the pan during baking, place foil on the outside of the pan. Bake this crust for about 25 minutes until the edges of the crust begin to brown and it is sandy or golden color in the middle. There is no need to use pie weights to keep it from puffing, it will settle down again when it cools.
The cheesecake mixture: Finely grated rind of 1 lemon or 1/2 an orange 1 tablespoon lemon juice 19 ounces cream cheese( 2 - 8 oz packages plus 1 - 3 oz. package, at room temperature) 1 teaspoon vanilla extract 2 1/2 tablespoons Drambuie 1/2 teaspoons cinnamon 3/4 cups granulated sugar 3 eggs graded large 8 ounces ( 2 cups) dry-packed or IQF frozen blackberries ( to be used frozen)
Place rind and juice in a small cup and let stand. In a large bowl beat cheese until soft and smooth. Beat in vanilla, Drambuie, cinnamon, and then the sugar. Add the eggs one at a time mixing thoroughly after each addition. Stir in rind and juice by hand and let stand for a moment.
Butter the sides of the springform pan all the way to the bottom of the pan to the crust. Make sure everything is buttered well. Pour the cheesecake mixture over the crust. Carefully place the frozen blackberries, one at a time all over the cheesecake mixture with small spaces between them. Push the blackberries into the cheesecake mixture so that they are just below the surface, but are covered by the cheesecake mixture. Bake this at 375 for 35 to 40 minutes until the sides are slightly risen and lightly browned, and where the center, when pressed gently with your finger is feels barely set. It will seem dry to the touch but still very soft inside. Don't worry about the top if it sinks in or cracks, It will be covered by a great sour cream topping. Remove from oven and let stand on cooling rack for about 20 minutes. Do not turn off the oven.
Sour cream topping: 2 cups sour cream 1 tablespoon granulated sugar 1 tablespoon Drambuie 1 teaspoon vanilla extract
Stir all ingredients together and pour over cheesecake. Smooth mixture evenly over the top. Bake an additional 5 minutes. Remove from oven, remove the foil from the pan and let stand until cool. After completely cool, cut around the sides of the pan to release it. Remove the springform pan leaving the cheesecake on the bottom. Place in refrigerator for several hour until chilled. At this point it can be removed from the bottom of the pan or you can leave it on. It probably won't matter because it won't stay there that long anyway. It will be gone before you know it.
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Blackberry Dumplings
2 quarts blackberries; 1 cup sugar; 1 batch dumpling dough
Heat in large pan blackberries and sugar until bubbly and syrupy. Drop in dumplings by the tablespoon and cook 10 minutes uncovered and 10 minutes covered, stirring occasionally.
Dumpling Dough
3 Tablespoons shortening; 1 1/2 cups flour; 2 teaspoons baking powder; 3/4 teaspoon salt; 3/4 cup milk
Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop into berries. Makes about 10 dumplings.
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Margarita Pie
1/2 cup margarine; 1-1/2 cups finely crushed pretzels; 1/4 cup sugar; 1 (14 oz.) can sweetened condensed milk; 1/3 cup lime juice; 3 Tbls. tequila; 2 Tbls. triple sec; 1/2 pint whipping cream (whipped)
In a small saucepan, melt margarine; stir in pretzel crumbs and sugar. Mix well. Press crumbs on bottom and up sides of buttered 9-inch pie pan; chill. In a large bowl, combine sweetened condensed milk, lime juice, tequila and triple sec; mix well. Fold in whipped cream. Pour into prepared crust. Chill for 2 hours in refrigerator.
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Peach Cream Kuchen (Germany)
2 cups sifted flour; 1/4 cup sugar; 1/4 teaspoon baking powder; 1 teaspoon salt; 1/2 cup butter or margarine; 28 ounces of peach slices; 1/2 cup sugar; 1 teaspoon cinnamon; 2 egg yolks; 1 cup dairy sour cream
Sift the flour, 1/4 cup sugar, baking powder, and salt together into a bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles fine crumbs. Transfer to a lightly greased 9x9x2 baking pan and press crumbs firmly against the bottom and sides. Arrange well-drained peach slices evenly over the bottom. Stir half cup of sugar and cinnamon together and sprinkle over the fruit. Bake at 400 degress for 15 minutes. Beat the egg yolks, blend in the sour cream. Spoon over the partially baked kuchen and continue baking for 20 minutes or until golden brown. Serve warm or thoroughly chilled. Servings: 8 to 9
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Bread
