Desserts
These recipes were presented to my Lists, Suzy-Q's Bakery Shoppe and also to my Sweets Only List Mary Sue's Sweet Shoppe. I have not personally made these so I would be unable to help you with directions.
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AMBROSIA CREAM PIE
1 (11 oz.) can Mandarin orange segments, well drained
1 (8 oz.) can crushed pineapple, well drained
1 C. milk
1 small box vanilla instant pudding and pie filling mix
1 C. frozen nondairy whipped topping thawed
1/2 C. sweetened coconut flakes
1 (6 oz.) crumb pie shell
Additional whipped topping (optional)
Additional coconut (optional)
Chop orange segments. Lightly press orange pieces and pineapple between layers
of paper towels to remove excess moisture. In medium bowl, combine milk and
pudding mix; stir well. Add whipped topping; stir well. Add coconut, oranges and
pineapple; stir well. Pour into crust. Cover; refrigerate overnight or until
firm enough to cut. Garnish with additional
whipped topping and coconut if desired.
Autumn Glory Pie
Recipe By :Maria Polushkin Robbins
Serving Size : 0 Preparation Time :0:00
Categories : apricot blue ribbon
fruit raisins & grapes
Amount Measure Ingredient -- Preparation Method
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1 unbaked 9" pie shell w/pastry for lattice
top -- preferably and orange flavored pie crust
1 30-ounce-can apricot halves -- drained reserving 1 2/3
cup liquid
1/3 cup sugar
2 Tablespoons cornstarch
dash salt
1 cup raisins
1 1/2 teaspoons lemon rind -- grated
2 Tablespoons butter or oleo
Preheat oven to 400 degrees.
In a large saucepan, combine apricot liquid, sugar, cornstarch, & salt. Cook
over medium heat until mixture boils & thickens, stirring constantly. Remove
from heat. Stir in apricots, raisins, lemon peel & butter or oleo. Pour
filling into pie shell.
Roll out remaining dough to 1/8" thickness, cut into 1/2" strips. Arrange
pastry strips in lattice pattern & flute edges. Bake for 20-25 minutes or until
crust is golden brown & filling is bubbly.
Description:
"The orange-flavored pie crust & silky apricot filling make this pie a
year-round favorite" Source: "Blue Ribbon Pies"
Copyright: "St. Martin's Press * NY NY * 1987"
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Double-Chocolate Brownies
1 1/2 sticks unsalted butter
1 pound bittersweet chocolate, coarsely chopped and divided
1 tablespoon pure vanilla extract
5 large eggs
1 1/2 cups all-purpose flour
1 cup sugar
3/4 cup unsweetened cocoa, plus extra for the pan
1 teaspoon salt
In a small pan, melt together over very low heat the butter and half of the
chopped chocolate. Stir occasionally. When the butter and chocolate are
completely melted and smooth, remove from heat and set aside to cool.
Set oven rack to upper middle level. Preheat the oven to 350 degrees and lightly
grease a 9-by-13-inch baking pan. Lightly dust this with the extra cocoa and set
aside.
Add vanilla extract to chocolate mixture. Beat in eggs, one at a time, until
smooth.
In a separate bowl, stir together the flour, sugar, cocoa, and salt. Beat into
chocolate mixture until just combined. Scrape down sides of bowl and beat again
briefly.
Fold remaining chopped chocolate into the batter and pour into prepared pan.
Bake brownies on upper middle rack at 350 degrees for about 25 minutes. Cool on
a wire rack, cut, and serve. Makes 2 dozen bars.
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Peanut Butter Fingers
By: Dorothy Lynn
Cream:
1 cup margarine
1 cup white sugar
1 cup brown sugar
Blend in:
2 eggs
2/3 cup peanut butter
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
Stir in:
2 cups flour
2 cups rolled oats
Spread mixture on to a large cookie sheet that has sides. Bake at 350° until
tester comes out clean. Approximately 20 minutes.
Combine to Make Peanut Butter Topping:
1 cup powdered sugar
1/2 cup peanut butter
2 to 4 tablespoons milk
Mix and set a side.
After cookie is baked, immediately sprinkle a bag of semi-sweet
chocolate chips covering the hot cookie. Let stand for 5 minutes and spread.
Drizzle Peanut Butter Topping over chocolate chip topping. You can swirl Peanut
Butter Topping with a tooth pick.
Cool cookie and cut into finger sized bars.
Exported from MasterCook *
Caramel-Filled Cookies
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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2 1/2 Cups Flour
3/4 Cup Cocoa
1 Teaspoon Baking Soda
1 Cup Sugar
1 Cup Brown Sugar
1 Cup Unsalted Butter -- softened
2 Teaspoons Vanilla
2 Eggs
1 Cup Pecans -- finely chopped
48 Rolo Candies
1 Tablespoon Sugar
Preheat oven to 375.
In a small bowl, combine flour, cocoa, and baking soda. Mix well. In a large
bowl, beat the sugars and butter until light and fluffy. Add vanilla and
eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of pecans.
For each cookie, with floured hands, shape about 1 tablespoon for dough around
a Rolo, covering completely. In a small bowl, combine rest of pecans and 1
tablespoon sugar. Press one side of each ball in pecan/sugar mixture. Place
nut side up on ungreased cookie
sheet. Bake 7-10 minutes or until set and slightly cracked.
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Orange Juice Coffee Cake
TOPPING
1/2 cup Kellogg's Just Right
Cereal of any variety
2 tablespoons firmly packed
brown sugar
1 tablespoon all purppose flour
1 tablespoon margarine
COFFEE CAKE
1 1/2 cups ll purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup Kellogg's Just Right
Cereal of any variety
1/3 cup margarine melted
2/3 cup granulated sugar
1 egg slightly beaten
1/2 cup orange juice
To topping, crush the 1/2 cup Kellogg's just right cereal
to 1/4 cup. Combine cereal with the next 3 ingredients,
mixing until crumbly. Set aside. For coffee cake, stir
together the 1 1/2 cups flour, baking powder and soda. Set
aside. Crush the 3/4 cup Kellogg's Just Right Cereal to
1/2 cup. Stir together with flour mixture. Set aside.
In large mixing bowl, combine margarine, granulates sugar,
egg and orange juice. Add flour creal mixture, stirring
only until combined. Spread in 9 x 9 x 2 inch baking pan
coated with cooking spray. Sprinkle evenly with topping.
Bake at 375 degrees about 30 minutes or until wooden pick
inserted near center come out clean. Makes 9 servings.
SOFT JAM CAKE
Mjuk syltkaka
One of the loveliest coffee cakes in my whole collection, and I'm not lying!
It's juicy and wonderful from the marmalade and sour cream.......Bella
Makes 1 cake = approx 20 slices
3 1/2 oz butter or margarine
1 cup sugar
3 eggs
good 3/4 cup jam, e.g. strawberry
or raspberry jam
grated peel from 1 orange
grated peel from 1 lemon
2 cups flour
2 tsp baking powder
1/2 tsp salt
good 1/3 cup sour cream
good 1/3 cup chopped almonds
Icing:
2 tbs butter or margarine
1 egg yolk
scant 1/4 cup strawberry or raspberry jam
1 cup powdered sugar
grated orange peel
Stir fat and sugar fluffy and add the eggs, one by one. Mix in jam and grated
fruit peel. Mix flour, baking powder and salt in a bowl. Gently fold in the
flour mixture in the batter, alternating with sour cream.
Grease and flour a round baking dish, capacity 6 cups. Sprinkle the dish with
chopped almonds and then pour in the cake batter. Bake in the lower part of
the oven at 350F for about 55 minutes. Allow to cool slightly and then unmold
onto a rack.
Icing: Melt the fat in a saucepan and allow to cool. Beat the egg yolk for
about 1 minute with electric beater (longer by hand of course) and then add
the fat, jam and powdered sugar. Beat the icing until really smooth. Pour over
the cake and sprinkle with orange peel. Allow the icing to set and then serve
the cake. Enjoy! Bella The happy cook makes the casserole smile.
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Key Lime Cake
1 box lemon cake mix
1 small box lemon instant pudding
1/2 cup oil
1/2 cup applesauce
4 eggs
2 Tbsp key lime juice (such as Joe and Nellie's)
Glaze
2 cups powdered sugar
1/4 cup key lime juice (such as Joe and Nellie's)
Mix together the mix, pudding, oil, applesauce, eggs and lime juice and beat
according to package directions. Bake batter in greased sheet cake pan at 325
according to time on cake box.
Prick top of hot cake with a fork. Spread glaze over entire cake. Slice and
serve warm or cold.
PEANUT BUTTER FUDGE
3 c. sugar
1 1/2 sticks margarine
3/4 c. evaporated milk
Cook on medium heat, stirring constantly.
When this mixture comes to a boil, boil exactly 5 minutes.
Remove from heat; add 1 cup crunchy peanut butter, 1 ( 17 ounce ) jar of
marshmallow cream and 1 teaspoon vanilla. Beat until smooth. Pour into
buttered pan; let cool and cut into squares.
I use creamy peanut butter and it is very good. Hope this helps. Enjoy Peggy
from Tn.
Chocolate Peppermint Cookies
1 c Margarine;(2 sticks) 3 c All-purpose flour;
1 1/3 c Sugar; 1/2 c Cocoa;
1 ts Peppermint; flavoring 2 ts Baking powder;
1/2 c Egg; whites at room 1/4 ts Salt;
-temperature
Cream margarine and sugar together at medium speed untill light and
fluffy. Add flavorings and egg whites, and mix at medium speed for 1 minute,
scraping down bowl before and after adding flavorings and egg whites. Stir
flour, cocoa, baking powder and salt together to blend well; add to creamy
mixture. Mix at medium speed to blend well.
Cover and refrigerate from 3
hours to overnight. Return dought to room temperture. Roll our on a
lightly floured
board to 1/4 thick. Cut with a 2 1/2 round cutter or an equivalent cutter.
Place on cookie sheets that have been sprayed with pan spray or lined with
aluminum foil. Bake at 350 for 10 to 12 minutes, or until cookies are
almost firm. Remove cookies to a wire rack and cool to room temperature.
NOTE: Cookies will be soft if kept in an airtight container. If you
want them crisp, freeze them or keep them in a container that isn't
airtight.
Food exchanges per servings: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Calories: 115, FAT: 5g, CHO: 16g, Na: 98mg, PRO: 2g, Cholesterol: 0
Source: Desserts for Diabetics by Mabel Cavaiani, R. D.
Brought to you and yours via Nancy O'Brion and her Meal-Master
PEPPERMINT STICK PIE
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate
Amount Measure Ingredient -- Preparation Method
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-----CRUST-----
1 1/2 cups Chocolate wafer crumbs
1/4 cup Margarine or butter -- melted
-----FILLING-----
24 Marshmallows -- large
1/2 cup Milk
1 teaspoon Vanilla
1/8 teaspoon Salt
6 drops Peppermint extract
6 drops Red food color
1 cup Whipping cream
2 tablespoons Peppermint candy -- crushed
Heat oven to 350~F. Mix wafer crumbs and melted margarine. Press firmly
against bottom and sides of an ungreased 9" pie plate. Bake 10 minutes.
Cool. Heat marshmallows and milk over low heat, stirring constantly, just
until marshmallows are melted. Remove from heat; stir in vanilla. salt,
extract and food color. Refrigerate, stirring occasionally, until mixture
mounds slightly when dropped from a spoon.Beat whipping cream in chilled
bowl until stiff. Stir marshmallow mix until blended well; fold into whipped
cream. Pour into crust.
Refrigerate at least 12 hours.Before serving, sprinkle with crushed candy.
Exported from MasterCook *
Pignoli Cookies
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 1/4 Lb Almonds -- ground fine
1 C Butter
1/2 C Sugar
1 T Vanilla
1/2 T Salt
2 C Flour, or a little less
- (See NOTE)
1 C Pine nuts, chopped
Granulated sugar
Sweetened milk, optional
CREAM BUTTER AND SUGAR together until very soft. Then carefully blend in
the ground almonds, salt, vanilla and flour. The dough will be rather firm.
Cut off pieces about the size of prunes and roll them into little
cigar-shaped pieces about 1/2-inch thick. Roll these in the chopped pine
nuts and bend them into a half-moon shape. Place these 1-inch apart on
greased baking pans. Bake at 350F for 15-to-20 minutes. The crescents should
not be browned. Cool about 5 minutes,
then strew with a little granulated sugar or brush with heavily
sweetened milk.
PINEAPPLE MUFFIN COOKIES
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Muffins
Amount Measure Ingredient -- Preparation Method
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1 c Shortening
1 1/2 c Sugar
1 Egg
1 c Crushed pineapple with juice
3 1/2 c Flour
1 t Baking soda
1/2 ts Salt
1/4 ts Nutmeg
1/2 c Walnuts, chopped
A last minute substitute gave a new twist to an old
Amish recipe for raisin cookies. The cupboard was bare
so leftover pineapple was substituted for the raisins.
Everyone preferred the pineapple version. (Editor's
Note: We called these Pineapple Muffins Cookies,
because they came out big and soft.)
Preheat oven to 350ø.
In a large mixing bowl, cream shortening, sugar and
egg. When light and fluffy, stir in crushed pineapple
with juice.
Sift flour, baking soda, salt and nutmeg together and
stir into batter. When the mixture is well blended,
stir in nuts.
Drop by teaspoonfuls 2 inches apart on greased baking
sheets. Bake at 350ø for 8-10 minutes. Cool on wire
racks.
Yield: 5 dozen. Heather Hephner, Associate Editor,
Food & Family Life, Better Home and Gardens, Des
Moines, IA. Randy Shearer
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SUMMERY RASPBERRY CAKE
2 eggs
1 1/2 dl (2/3 cup) sugar
1 1/2 dl (2/3 cup) flour
1 package (225 g / good 7 oz) frozen raspberries
50 - 75 g (1 3/4 - 2 1/2 oz) butter or margarine
Beat eggs and sugar fluffy.
Fold in the flour and pour the batter in a grased and floured baking dish,
diameter approx 24 cm / good 9".
Sprinkle with berries and cover the surface with thin slices of butter or
margarine.
Bake in the middle of the oven at 175C/350F for about 25 minutes.
Sweettooth
*
Exported from MasterCook *
Alaskan Snow Pie
Recipe By :Maria Polushkin Robbins
Serving Size : 0 Preparation Time :0:00
Categories : blue ribbon chocolate
no-cook
Amount Measure Ingredient -- Preparation Method
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1 chocolate graham cracker crust
** list layer
4 ounces cream cheese -- softened
1/3 cup powdered sugar
1/3 cup heavy cream -- whipped
** 2nd layer
4 ounces cream cheese
1/4 cup light brown sugar -- plus 2 TBSPs
1 teaspoon vanilla extract
1 egg -- separated
dash salt
1/2 cup heavy cream -- whipped
1/2 teaspoon nutmeg
3 ounces chocolate chips
1st layer: Blend cream cheese & sugar together, then fold in whipped cream.
Spread evenly on bottom of chilled pie shell.
2nd. layer: Melt chocolate chips over hot water or in microwave & set aside
to cool for 10 minutes. Blend cream cheese, 1/4 cup brown sugar & vanilla.
Beat in egg yolk & chocolate.
Beat egg white until stiff (but not dry) and gradually beat in 2 TBSP brown
sugar & dash of salt. Fold into chocolate mixture. Fold in whipped cream.
Spread evenly over first layer of pie. Sprinkle w/nutmeg. Cool overnight
to set.
Description:
"Lorna Reed * Anchorage Fur Rendevous * Anchorage Alaska" Source: "Blue
Ribbon Pies" Copyright:
"St. Martin's Press * NY NY * 1987"
HEIRLOOM SPICE CAKE
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 c Sifted Unbleached Flour
1 t Baking Soda
1/2 ts Salt
1 t Ground Cinnamon
1/2 ts Ground Nutmeg
1/4 ts Ground Cloves
1 c Butter Or Regular Margarine
1 c Sugar
1 lg Egg
1 c Sour Milk
1 c Chopped Walnuts
1 c Raisins
Sifted Confectioners Sugar
Sift the flour, baking soda, salt and spices together and set aside.
Cream the butter and sugar together in a large mixing bowl until light
and fluffy using an electric mixer set at medium speed. Beat in the egg.
Add the dry ingredients alternately with the sour milk, beating well
after each addition, using an electric mixer set at low speed. stir in the
walnuts and raisins. Pour the batter into a 13 X 9 X 2-inch baking pan.
Bake in a preheated 350 degree F. oven for 40 minutes or until the cake
tests done. Sprinkle with sifted confectioners sugar.
NOTE:
To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough
milk to make 1 cup.
From The Farm Journal's Complete Home Baking Book Copyright 1979
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Toffee Chocolate Nut Candy
40 saltines (salt side UP)
1 C. (2 sticks) butter (I don't know about margarine)
1 C. brown sugar
2 C. (approx.) chocolate chips
1/2 C. chopped nuts
Heat oven to 400 degrees F. Lay the crackers salt side up (or use unsalted)
in a 15" x 12" pan (cookie sheet/jelly roll pan) lined with foil. Make
necessary adjustments for size. Boil butter and brown sugar for 3 minutes.
Pour over crackers and bake 5 minutes. Remove from oven carefully, it is
soupy and hot. The crackers will probably be floating, so adjust them into
a single layer. Put the chocolate chips on top, and spread when melted.
Sprinkle with chopped nuts.
Cool. You can break it into pieces when cooled.
Note: Cooking times and quantities are also important in this
recipe. Don't try to double of halve it - it doesn't work (voice of
experience). (Tastes like well-known name brand candy bar)
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