DESSERTS (38)
Source of Recipe
friends, www,???
List of Ingredients
Rice Pudding
1/2 Cup Rice (preferably short grain)
1 Cup Boiling water
1/3 Cup Sugar
1 Tsp. Cornstarch
1 Pinch Salt
4 Cups Milk
1 Cup Cream
1/2 Cup Raisins
2 Egg Yolks
1 Tsp. Pure vanilla extract
2 Tbsp. Butter
1 Tbsp. Cinnamon
1 Dash Nutmeg to taste
Combine rice with boiling water in a medium saucepan. Cover. Simmer gently 15
minutes or until water is absorbed. Combine sugar with cornstarch and salt.
Whisk in 1 cup of milk. Stir until smooth. Add sugar mixture along with
remaining milk and cream to the saucepan with the rice. Combine well. Add nutmeg and
raisins. Stirring steadily, bring to a boil. Cover, reduce heat to the barest
simmer, stir occasionally. Cook 1 to 1 1/2 hours or until mixture is no longer
liquidy but very creamy. Beat egg yolks. Remove pudding from heat. Whisk a
little of the pudding into the yolks. Add yolk mixture to rest of pudding. Cook
1 minute. Remove from heat again, stir in vanilla and butter. Transfer to an
attractive serving bowl and sprinkle top with cinnamon. Serve hot or cold.
Bread Pudding
Combine and let set for about 10 minutes in a greased casserole.
3 1 / 2 cups dried bread
3 cups warmed milk
1- 1 ½ cup raisins
combine in another bowl and pour over bread mixture, stir just a
little:
3 egg yolks
3 / 4 cup sugar
1 tsp. Nutmeg
1 / 2 tsp. Lemon powder
grated orange peel
vanilla powder
beat the 3 egg whites and when fluffy, add 3 tsp. Sugar and fold into
the other mixture. Set the casserole bowl in a pan of hot water and put
into the oven. Bake at 350 till knife comes out clean. About 1 hour.
Bread Pudding
4 tablespoons butter or margarine
4 cups cubed white bread -- (16 slices)
1 cup half and half
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon pinch of salt
2 whole eggs
1/4 cup raisins
Place butter in an 8 inch square baking dish. Microwave at high (100%) until
melted, 1 to 1 1/2 minutes. Stir in bread, toss to coat. In a small bowl
combine half and half, sugar, vanilla, nutmeg, cinnamon, salt and eggs. Microwave
at medium high (70%) until heated, 2 1/2 to 3 minutes. Pour over bread cubes.
Mix well. Stir in raisins. Cover with wax paper. Microwave at medium high (70%)
until center is soft set, 8 to 10 minutes
Fairy Food
30 Large Marshamallows
1/2 Cup Milk
1 Small Can crushed pineapple
1 8 Oz. Whipping cream, whipped
1 Tsp. Lemon juice
1/2 Cup Chopped nuts
1/2 Box Vanilla wafers
Combine marshmallows and milk in a microwave safe bowl. Microwave until all
the marshmallows are melted - watch carefully - then let cool. Blend in
pineapple (do not drain)whipped cream, lemon juice and nuts. Crush vanilla wafers and
sprinkle in a 9 x 12 square buttered pyrex dish. Reserve some crumbs to
sprinkle on top. Pour in filling. Garnish with extra wafer crumbs. Chill throughly
and serve
Individual Apple Cobbler
2 Cups Tart apples, peeled & sliced
3 Tbsp. Brown sugar
1 Tsp. Lemon juice
1/4 Tsp. Ground cinnamon
1/3 Cup All-purpose flour
1 Tbsp. Sugar
1 Tsp. Baking powder
3 Tbsp. Milk
2 Tbsp. Butter or margarine, melted
Half & Half cream (optional)
Gently toss apples, brown sugar, lemon juice and cinnamon. Divide between two
ungreased 10-oz custard cups. In a bowl, combine flour, sugar and baking
powder; stir in milk and butter just until moistened. Spoon over apples. Bake at
400° for 20 minutes or until top is golden. Serve warm with cream if desired.
Layered Dessert
.
CRUST
1/4 Lb. Butter or margarine
1 Cup Flour
2 Oz. Pecans or walnuts, ground
Mix margarine or butter, flour and ground nuts well. Pat in a 13 x 9 inch pan
and bake at 375° for fifteen minutes. Cool Completely.
First Layer
8 Oz. Cream cheese, softened
1 Cup Powdered sugar
1 8 oz. Cool whip, thawed
Cream together the cream cheese and powdered sugar and thawed cool whip.
Spread on top of cooled crust.
Second Layer
1 Large and 1small Chocolate, or any flavor instant pudding
Prepare to pkg instructions except use 1/2 cup less milk than called for and spread
over cheese layer
Third layer
1 8 oz. Carton of cool whip, thawed
Spread remaining carton of cool whip over all and garnish with additional
nuts and/or shaved chocolate. Refrigerate after assembled.
Lazy Daisy Cobbler
1 Qt. Any fruit with juice
1/2 C Sugar
1/4 C Butter
1 C Flour
1 C Sugar
1 Tsp. Baking powder
1/4 Tsp. Salt
1/4 C Cooking Oil
1/2 C Milk
Pour fruit and juice and 1/2 cup sugar into a 2 quart baking dish. Dotwith
butter. Mix remaining ingredients together and pour over fruit.Bake at 350
degrees for 30 to 40 minutes. (Crust will form on top and be golden brown).) Serve
warm. Makes 4 generous servings.
Lemon Cheesecake
1 C Flour
1 stick Margarine
1 C Chopped nuts
8 oz Cream cheese
1 C Confectioner's sugar
12 oz Cool Whip
2 boxes Instant lemon pudding
3 C Cold milk
· Mix flour and margarine and add 1/2 chopped nuts, press in bottom of 9x12
inch pan. Bake 20 minutes at 350 degrees F. Cool.
· Beat in Mixer: cream cheese, sugar. Blend in 1 cup Cool whip. Spread on
cooled crust.
· Mix instant pudding with milk. Beat until thick and spread over cheese
mixture.
· Top with remaining Cool whip and sprinkle the rest of the chopped nuts.
· Chill a few hours before serving.
Lemon Cheese Delight
1 pkt Knox unflavored gelatin
1/2 cup cold water
whites from 2 eggs
2 8-oz pkgs cream cheese, room temperature
1/2 cup sugar
1/2 tsp vanilla
grated zest from one lemon
1/3 cup freshly squeezed lemon juice with pulp
1/4 cup cold milk or cream
1 cup whipping cream
1 prepared crumb crust (optional)
lemon sauce (optional
· Soften gelatin in cold water. Stir over low heat until completely
dissolved. Set aside
· Combine cream cheese, sugar and vanilla and beat until blended
· Gradually add the gelatin mixture, lemon juice, milk or cream and zest.
Beat to blend
· Put this mixture into the refrigerator remembering to stir occasionally
until thickened but not set. When thick, beat until smooth
· Beat egg whites until stiff peaks form
· Whip the cream
· Fold the egg whites and whipped cream into the cheese mixture
· Pour this mixture into a prepared crumb crust or into a lightly oiled mold
· Chill until firm. May be served with a lemon sauce if desired
Quick Fruit Cobbler
2 Cans Any flavor pie filling
1 Box Jiffy Cake Mix
1/2 Stick Margarine or butter
· Put one can of pie filling in bottom of a 1 3/4 quart casserole.
· Sprinkle 1/2 cake mix on top.
· Place about 4 slices of margarine or butter on top.
· Sprinkle remaining cake mix on top - and top with rest of butter.
· Cover and bake in microwave on high for 17 minutes.
· Let stand 10 minutes before serving.
Fresh Peach Cobbler
1 / 2 cup sugar
1 tb Cornstarch
1/4 ts Ground nutmeg
4 c Peeled fresh or canned Peaches, drained
1 ts Lemon juice
1 c Flour
1 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
3 tb Shortening
1/2 c Milk
1. Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in
a 2 qt. saucepan. Stir in peaches and lemon juice. Cook over medium
heat until mixture thickens and boils. Boil and stir 1 minute.
2. Pour into ungreased 2 quart casserole dish. Stir together the
flour, baking powder, 1 T sugar and salt. Add the shortening and cut
through with a fork until flour clings to shortening. Add milk. Form
into a ball. Drop mixture by 6-8 teaspoonsful onto hot fruit.
3. Bake for 25-30 minutes, or until topping is golden brown. Serve
with whipped cream or vanilla ice cream.
NOTE: You may substitute any fruit for the peaches, just being care-
ful that the amounts are approximately the same.
EASY INDIVIDUAL COBBLER
1 c Flour
3/4 c Sugar
2 ts Baking powder
3/4 c Milk
Pinch of salt
Pie filling
Mix all ingredients in a bowl except your favorite pie filling. Pour into a
greased Individual casserole dishes. Pour pie filling over top and spread.
Bake at 350 degrees for 30 to 40 minutes. It will rise as it cooks. Cook until
brown.
Fruit Pizza
1 roll Pillsbury slice and bake sugar cookies
8 oz. cream cheese
1 tsp. vanilla
1/2 cup sugar
bananas, sliced
strawberries
white seedless grapes
crushed pineapple, drained
Kiwi fruit
Glaze:
1 cup sugar
3 Tblsp. cornstarch
dash of salt
3/4 cup water
1 cup orange juice
1/4 cup lemon juice
Use pizza pan and preheat oven to 350 degrees. Cut cookies 1/8 inch thin and
spread close together over pizza pan. Bake 8 to 10 minutes. Let cool. Mix
cheese, vanilla and sugar and spread over cooled cookie. Arrange fresh fruit on
cream cheese mixture. Mix sugar, cornstarch and salt; add water, orange juice
and lemon juice in saucepan. Bring to a boil; cook 1 minute until slightly
thickened. Cool. Pour over fruit and place in refrigerator until ready to serve
Lemon Lush
1/2 c. chopped peacans
1 stick margarine
1 c. flour
1 c. powdered sugar
1 ( 8oz. ) pkg. cream cheese
1 container Cool Whip
2 small pkg. instant lemon pudding
3 c. milk
Mix together pecans, margarine and flour. Put into 9 x 13 - inch pan and bake
15 minutes at 350 degrees. Cool. Beat together powdered sugar, cream cheese
and 1 cup Cool Whip. Spread on cooled crust. Mix lemon pudding with milk.
Spread over cheese layer. Cover with remaining Cool Whip. May refrigerate up to 3
days before using.
Easy Peach Cobbler
Ingredients:
1 stick (8 Tbs.) Butter or Margarine
1 cup All-purpose Flour
1 cup Granulated Sugar
2 tsp. Baking Powder
1 cup Whole Milk
1 regular-size can Peaches
In bottom of casserole dish, melt butter or margarine. In large mixing bowl,
combine the flour, sugar, and baking powder. Mix the milk into the dry
ingredients.
Pour the batter-like mixture on top of melted butter in casserole dish.
Open can of peaches; drain and discard the liquid (or reserve for another
use). Using a fork, drop the peaches into the batter. Bake at 350-F degrees for
45 minutes to 1 hour or until golden brown.
LEMON DESSERT
List of Ingredients
· 1 CUP COLD BUTTER
· 2 CUPS FLOUR
· 1 ( 8 OUNCE ) SOFTENED CREAM CHEESE
· 1 CUP CONFECTIONERS' SUGAR
· 1 ( 8 OUNCE CARTON) WHIPPED TOPPING, THAWED AND DIVIDED
· 3 CUPS COLD MILK
· 2 ( 3.4 OUNCE PACKAES ) INSTANT LEMON PUDDING MIX
Instructions
1. PREHEAT OVEN TO 350°.
2. IN A BOWL, CUT BUTTER INTO THE FLOUR UNTIL CRUMBLY. PRESS INTO AN
UNGREASED 13 X 9" BAKING PAN. BAKE IN OVEN FOR 18 TO 22 MINUTES OR UNTIL SET. COOL ON
A WIRE RACK.
3. IN A MIXING BOWL, BEAT CREAM CHEESE AND SUGAR UNTIL SMOOTH. FOLD IN 1 CUP
WHIPPED TOPING. SPREAD OVER CRUST.
4. IN ANOTHER MIXING BOWL, BEAT MILK AND PUDDING MIX ON LOW SPEED FOR 2
MINUTES. CAREFULLY SPREAD OVER THE CREAM CHEESE LAYER. TOP WITH REMAINING WHIPPED
TOPPING.
5. REFRIGERATE FOR AT LEAST 1 HOUR.
Killer Baked Caramel Apples
4 Fuji or similar apples
2 Caramels per apple, 3 if the apples are large.
1 tsp per apple, light brown sugar
1 dollop butter per apple
1 store bought, frozen unbaked pie shell
1 marshmallow per apple
Wash the apples. Core the center out but not clear through to the bottom.
Leave about 1 inch of the bottom there so the caramel does not leak out of the
bottom. Spray a 9 x 9 inch glass baking dish with vegetable oil and set aside.
Use a vegetable peeler to peel three wide strips from the top of the apple to
the bottom. Place the caramels, brown sugar and butter, in that order, in the
center of the apple. Put the apples in the baking dish and bake in a 350
degree, preheated oven for about 40 minutes. While they are baking, use the unbaked
and thawed pie shell to make decorations for the apples.
When the 40 minutes are up, remove the baking dish from the oven. Carefully place three of the unbaked long pie dough leaves down the side of each apple, tucking one end slightly into the open top. Now lightly poke a marshmallow on the top and return the apples to the oven for approximately 12 minutes or until the pie dough turns golden brown. Remove
from the oven and let sit for 3 minutes. Remove from the baking dish and
serve while hot.
Bread Pudding
10 slices of bread, cut into cubes
1/4 cup butter or margarine
1 teaspoon ground cinnamon
1/2 cup raisins
6 eggs
3 cups hot milk
2 teaspoons vanilla extract
3/4 cup white sugar
1/2 teaspoon salt
ground nutmeg, to taste
1 Heat oven to 375 degrees F(190 degrees C)
2 Combine bread cubes, margarine, raisins and cinnamon; mix well and place
in a greased 2 quart dish. Slightly beat eggs. Stir in sugar, vanilla and salt. Beat until sugar is dissolved. Add milk to eggs; beat well. Pour over bread cubes and let
soak for 5 minutes. 4 Sprinkle with nutmeg. Bake for 25 minutes.
Fruit cobbler
2 1/2 to 3 c peaches, pears or cherries, drained and sliced
1 c sugar
1 c flour
1 c milk
dash salt
1 stick butter
in 9x13-inch baking dish, melt butter; top with drained fruit. Mix remaining
ingredients and slowly pour over fruit. Bake at 350 for 30 to 45 minutes or
until golden brown.
Apple Dumplins
Prepare your favorite pastry for one crust pie. Cut into fourths.
Peel and core four medium size apples and place each in center of one pastry
triangle.
Add 1 tsp. sugar, to each apple, sprinkle with cinnamon.
Place a dab of butter in center of apple. Seal and place in casserole; prick
top of pastry with fork. Heat 1/2 cup sugar, 1 cup water and 1/4 cup butter to
boil and pour over dumplins. Bake at 425, preheated oven for 40 minutes.
Serve warm with cream or apple pie ice cream, or vanilla ice cream.
Apple Dumplings, Simplified
2 apples (gala or Fugi)
1 pkg crescent rolls
1/4 stick butter
1/2 cup apple juice
1/2 cup sugar
Cinnamon
Peel, core & quarter apples. Wrap each quarter in crescent roll. Place in 9x9
sprayed square dish.
Sprinkle very liberally with cinnamon. Combine remaining ingredients in pan &
cook till sugar
dissolves. Pour over apples. Sprinkle more cinnamon on each roll. Bake at 350
degrees for 30 minutes. Let sit about 15 min before serving. Also good with
ice cream
BLUEBERRY COBBLER
2 c. fresh or frozen blueberries
1 tsp. cinnamon
1 tsp. lemon juice
1 c. flour
3/4 c. sugar
1 tsp. baking powder
1/2 c. milk
3 T. butter or margarine, melted
Topping:
3/4 c. sugar
1 T. cornstarch
1 c. boiling water
Toss the blueberries with cinnamon and lemon juice and place in a greased 8"
sq. baking dish. Combine the flour, sugar, and baking powder and stir in milk
and butter. Spoon over berries. Combine sugar and cornstarch and sprinkle over
batter. Slowly pour boiling water over all.
Bake at 350 for 45-50 mins.
Oreo Surprise
1 sm (15 oz.) pkg Oreo cookies
1 c (8 oz.) margarine, melted
1 c (8 oz.) confectioner's sugar
1 8-oz pkg cream cheese
2 sm (8 oz.) tubs Cool Whip
2 sm Boxes Jello instant
-chocolate pudding
1. Crush entire package of Oreos to fine consistancy (potato masher works
fine for this). Saving out 1/2 cup of Oreo crumbs for later use, mix remaining
crumbs and melted margarine and press in bottom of 9 X 13 baking pan. Tamp
firmly with spoon or spatula.
2. Place in refrigerator for 5 minutes.
3. In large mixing bowl, combine confectioner's sugar, cream cheese and one
(1) tub of cool whip. Beat with electric mixer until thoroughly mixed. Note:
Items will mix much more easily if cream cheese and cool whip have been set out
at room temperature ahead of time.
4. Retrieve pan from refrigerator, spread cream cheese/Cool Whip/sugar
mixture evenly over Oreo crust. Spread carefully, as crust will have tendancy to
stick to mixture. Return to refrigerator.
5. Prepare both boxes of chocolate pudding according to package directions.
Then quickly retrieve pan from refrigerator and spread over top of previous
layer. Return to refrigerator for 5 minutes.
6. Retrieve pan from refrigerator and spread remaining tub of Cool Whip
evenly over pudding layer.
7. Sprinkle 1/2 cup of Oreo crumbs (set aside earlier) over top of Cool Whip
layer.Refrigerate until served. For best results, make the night before.
Cream Cheese Danish
16 ozs. cream cheese, softened
1-1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds
Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll
1 can crescent roll dough on a cookie sheet, sealing perforations. Spread
cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second
can of dough and lay on top of first layer. Seal edges with edge of fork.
Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes. Allow
to cool slightly before cutting
BREAD PUDDING WITH FRENCH BREAD AND SAUCE
1 loaf French bread
1 qt. milk
3 eggs
2 C sugar
2 Tbsp. vanilla extract
2 tsp. ground cinnamon
1 C raisins
3 Tbsp. butter, melted
Preheat your oven to 350°. Cube the bread and soak in milk thoroughly. Add
eggs, sugar, vanilla, cinnamon, raisins and stir well. Pour the butter in the
bottom of a heavy 9"x13"x2" baking pan. Add bread mixture and bake until firm,
about 40 mins. Cool pudding, cube it and put it into individual dessert dishes.
Top with Orange Bourbon Sauce or Praline Sauce at serving time.
Praline Sauce
(about 4 cups)
1/4 C honey
2 C packed brown sugar
2 C pecan pieces
1 1/2 C water
1/2 tsp. vanilla
Combine all ingredients in saucepan. Cook, stirring frequently, over medium
heat until thickened. Serve immediately. This is perfect over bread pudding
APPLE CINNAMON ROLL TARTS
1 1/2 c. sugar
2 c. water
2 c. chopped apples
cinnamon
butter
Cook sugar and water together for about 5 minutes on low. Make regular pie
crust. Roll dough in oblong fashion, approximately 1/4 inch thick. Spread with
apples, cinnamon and butter to suit your taste. Roll as for jellyroll. Cut 1
1/4 inch wide. Place cut side down in syrup. Bake 25 to 30 minutes at 375
degrees. Makes about 8 tarts. Use an 8 x 12 x 1-inch pan and any good cooking apple,
winesap or whatever you like
English Berry Dessert
Cook till well dissolved:
1 and 1 / 2 cups sugar
4 cups berries
with 1 loaf white sliced bread cut off crust and cut each slice in a
triangle.
Then line a bowl with saran wrap, leaving some around the edge to be able to
cover dessert when done. Layer the bowl, bottom and sides with the bread,
covering all completely. Then with the berry sauce, place some on the bottom of
the bread, then cover that with bread again, and layer with sauce.
Continue doing this till all the sauce is gone, finishing with a layer of
bread.
Then cover all with the overlapping saranwrap. Place a plate over the top of
bowl, to hold down the
Mixture and then put something heavy on the top of place. Refrigerate for 24
hours.
Unmold by putting a serving plate over the top of the dessert, after removing
the saran wrap from the top. Flip the dessert over on the plate and remove
the remaining saran wrap.
JACK DANIELS BREAD PUDDING
1 cup raisins
1/3 cup Jack Daniel's Tennessee Whiskey
1 tablespoon orange zest
7 cups cubed white bread, lightly toasted
4 eggs
1 cup sugar
3 cups milk
1 teaspoon vanilla
Nutmeg
1/4 cup butter
Combine raisins, orange zest and Jack Daniel's in small bowl; soak about 20
minutes. Butter a 9 x 13-inch baking dish. Place bread cubes in prepared dish.
Whisk together eggs and sugar in a mixing bowl. Stir in milk and vanilla. Fold
raisin mixture into bread cubes. Pour custard over it all and let stand about
15 minutes. Sprinkle with nutmeg and dot with butter. Preheat oven to 375
degrees F. Place in the center and bake pudding about 35-to-45 minutes until
golden brown. Serve warm or cool, drizzled with heavy cream if desired. Makes 8
servings
CREAMPUFFS
1 c. water
1 cube butter (1/4 lb.)
1/2 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. white pepper
1 c. unbleached flour
4 eggs (plus one to brush over tops of puffs for browning; optional)
Heat water, butter and seasonings until butter is melted. Bring to rolling
boil. Add flour all at once and remove from heat. Stir with wooden spoon until
batter is smooth and leaves the side of saucepan. Cool 2 minutes. Beat in 4
eggs, one at a time, blending well after each addition. (Eggs may be beaten in by
hand or with a standard electric mixer.) Let rest 15 minutes or cover and
refrigerate up to 4
days. On greased cookie sheets, form tiny mounds with a spoon or pastry tube
about 1-inch in diameter and 1/2-inch tall. Lightly brush tops with 1 egg
beaten with 1 teaspoon of water.
Bake at 400 degrees for 10 minutes; reduce heat to 325 degrees and bake 15
minutes more or until golden. Remove from oven and quickly prick an edge of each
puff with a toothpick to let air out.
Shut off oven and return puffs to oven for 5 minutes with door open. Remove
from cookie sheets and cool on racks. Slit tops and fill.
Cream Puff Filling (do not fill till ready to serve)
Heat 5 tablespoons of flour and milk until thick and then cool flour mixture
in refrigerator.
5 Tbsp. flour
1 c. milk
Then add Cream cheese, powdered sugar, Margarine and vanilla to flour mixture
and beat with mixer until creamy. Add cool whip to consistancy desired. Fill
cream puff shells with filling and replace cap or top on cream puff .
8 oz pkg cream cheese
1 c. powdered sugar
1/2 c. Margarine
1 tsp. Vanilla
cool whip till consistancy needed.
Yield: 2dozen Cream Puffs.
CREAM PUFF HEART
1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1 package (3 ounces) cook-and-serve vanilla pudding mix
1-1/2 cups milk
1 cup whipping cream, whipped
1 teaspoon vanilla extract
2 packages (10 ounces each) frozen strawberries, thawed and drained or 2 cups
sliced fresh strawberries
Confectioners' sugar
In a saucepan over medium heat, bring water and butter to a boil. Add flour
and salt all at once; stir until a smooth ball forms. Remove from the heat; let
stand 5 minutes. Add eggs, one at a time, beating well after each addition.
Beat until smooth. Cover a baking sheet with foil; grease foil. Trace a 12-in.
heart onto foil. Drop batter by rounded tablespoonfuls along the outside of
the heart (mounds should be almost touching). Bake at 400 degrees for 40-45
minutes or until golden. Lift foil and transfer to a wire rack. Immediately cut a
slit in each puff to allow steam to escape; cool. In a saucepan, cook pudding
mix and milk according to package directions. Cool. Fold in cream and vanilla.
Place cream puffs on a serving plate; split puffs and remove soft dough from
inside. Spoon filling into puffs; add strawberries. Replace tops; dust with
confectioners' sugar. Chill until serving. Yield: 14-16 servings
Chocolate Pizza
Combine the butter, powdered sugar, and flour. Press into the bottom of a
pizza pan. Bake crust at 300F for 15-20 minutes.
3/4 c. butter
1/2 c. powdered sugar
1 1/2 c. flour
Filling:
Melt the chocolate chips in the cream in microwave or in top of double
boiler. Let cool slightly. Beat cream cheese into the chocolate mixture and spread
on top of crust.
10 oz. chocolate chips
1/4 c. whipping cream
8 oz. cream cheese
Glaze:
Place any fruit on top that you desire (strawberries are delicious!). Combine
glaze ingredients and drizzle over top of fruit.
1/4 c. sugar,1 tbsp. cornstarch, 1 / 2 cup pineapple juice , 2 T. lemon juice
PEACH COBBLER
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups sliced fresh peaches (6 medium)
1 teaspoon lemon juice
3 tablespoons shortening
1 cup Gold Medal® all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk Cream, if desired
Heat over to 400.
Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in
peaches and lemon juice. Cook over medium heat stirring constantly, until
mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart
casserole; keep peach mixture hot in oven.
Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in
medium bowl, using pastry blender or crisscrossing 2 knives, until mixture
look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach
mixture.
Bake 25 to 30 minutes or until topping is golden brown. Serve warm with cream
if desired.
BISQUICK COBBLER
1 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine, melted
1 cup sugar
1 can (29 ounces) sliced peaches, drained
375 for 50-60 min.
Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish,
8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches;
spoon over batter
APPLE CUSTARD DESERT
Preheat oven to 350 degrees. Grease a 13 x 9 x 2-inch pan. Combine dry cake
mix, coconut, and allspice in a large bowl. Cut in butter with a pastry blender.
1 pkg. butter recipe cake mix
1 c. shredded or flaked coconut
1 stick butter or margarine
Place apple pieces in pan and sprinkle cake mixture over apples. Combine
water and lemon juice and pour over all.
6 medium apples, pared and cut into eighths (about 6 cups)
1 c. water
1/4 c. lemon juice
1/2 tsp. allspice
Bake at 350 degrees for 45 to 55 minutes or until top is lightly browned
BLENDER APPLE PIE
3 1/2 quartered and peeled yellow apples
1 1/2 Tbsp. flour
2/3 c. sugar
1/4 stick melted butter
1 c. whipped cream
3 eggs
1 tsp. vanilla
1 tsp. lemon flavoring
1/4 tsp. nutmeg
1/8 tsp. salt
Blend all ingredients in blender; pour into unbaked pie crust. Bake at 450
degrees until crust starts to brown, then lower temperature to 350 degrees; bake
until set
Recipe
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