DESSERTS

 DESSERTS 

Apple Caramel Cream Cheese Crescent Ring

Ingredients

2 tubes crescent rolls (8 rolls per tube)

8-ounces cream cheese softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

21-ounce can apple pie filling

1/4 cup caramel sauce

1 cup powdered sugar

1 to 2 tablespoons milk

Instructions

1.                   Preheat oven to 350F.

2.                   Open the tubes of crescent roll dough and separate the triangles. Place the dough triangles in a circle on a large baking sheet or pizza pan with the wide ends of the dough overlapping and the narrow ends pointing outward to form a starburst shape.

3.                   Spoon the apple pie filling onto the overlapping crescent roll dough circle. Drizzle the pie filling with the caramel sauce.

4.                   In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract together until smooth. Scoop the mixture over the caramel and apple pie filling.

5.                   Bring the points of the dough up over the filling and tuck under the dough in the center of the circle. Some of the filling will still be visible between the dough.

6.                   Bake the crescent ring at 350F for 20-22 minutes until golden brown. Cool to room temperature.

7.                   In a small mixing bowl, whisk together the powdered sugar and milk until smooth. Drizzle the frosting over the cooled crescent ring. Slice and serve.

Apple Crisp

4 cups apples, peeled and sliced

3/4 cup brown sugar

1/2 cup rolled oats

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

1/3 cup butter or margarine, softened

Heat oven to 375.  Grease a square pan 8 x 8 x 2.  Place apples in pan.  Mix remainder of the ingredients thoroughly.  Sprinkle this over the apples.  Bake for 30 minutes until bubbly and apples are tender.  Serve warm with light cream or ice cream.  This is also very good using peaches or cherry pie filling in place of the apples.

 

Apple Crisp Mary Ellen

6 apples

Cinnamon sprinkled

Sugar sprinkled

2 TBS lemon juice

1 TBS tapioca

½ box yellow cake mix

½ c margarine

½ cup nuts chopped

Mix apples, cinnamon, sugar, lemon juice and tapioca.  Crumble margarine into cake mix and add nuts and sprinkle over the top. 

 

Apple Crisp    Jan Clayton

4 cups fruit

1/4 cup water if you use apples

1 teaspoon cinnamon

1 teaspoon salt

Topping:

3/4 cup flour

3/4 cup sugar

3/4 cup margarine 

Use an 8 x 8 pan.  Put fruit, cinnamon, and salt together in pan.  Make topping by mixing flour, sugar, and margarine together and put on top of fruit.  Bake at 350 for 30 minutes or until light brown on top.

Apple Pudding

Cream together

2 cup sugar

½ cup butter

Add 2 eggs Beat hard

Shred 4 cup apples

Add apples

Sift and add

2 tsp soda

½ tsp nutmeg

2 cups flour

2 tsp cinnamon

1 tsp salt

Add 1 Cup chopped nuts

Bake 350  45 minutes.  Makes a 9 x 13

Best every Apple Pudding (Shelley Reid)

2 cups sugar

2 eggs

1 tsp nutmeg

4 cups grated apples

2 tsp cinnamon

½ cup butter

2 cup flour

½ cup chopped nuts

2 tsp soda

½ tsp salt

Cream sugar, butter and eggs.  Add dry ingredients.  Beat together and add apples.  Mix and bake in a greased pan for 45 minutes at 350.  Serve with Best Ever Apple Pudding Sauce.

Best Ever Apple Pudding Sauce’

 In a small saucepan, combine 2 cups butter, 2 cups sugar, 1 can evaporated milk, 3 tsp vanilla and nutmeg to taste.  Heat until thoroughly mixed.  Serve warm over pudding. 

Apple Struddle

2 cups flour

2 cubes margarine

3 large egg yolks

1/4 cup water

1 tablespoon vinegar

Cut flour into margarine. Add egg yolks, water, and vinegar and make into a dough.  Dough will be sticky.  Refrigerate 2 hours or overnight.  Easy to work with when cold. Roll out and put sugar, cinnamon, and apples in.  Fold over press to seal edge.  Do not grease pan.  Bake at 375 for 45 minutes.  When light brown sprinkle with powdered sugar.

 

Basic Custard

1 cup milk

2 tablespoons sugar

2 eggs

1/4 teaspoon vanilla

Sprinkle of salt

Sprinkle of nutmeg

Preheat oven to 400.  Blend together the milk, egg, sugar, and salt.  Do not beat until the mixture becomes foamy.  Add the vanilla.   The mixture may be strained before heating to remove chalazae.

Pour into small custard cups.  Cups should be filled to 1/2 inch from the top.  Sprinkle a few grains of nutmeg on the top.  Place the custard cup in a pan of warm water.  (The water in the pan should be of same depth as custard in the cup.  Place the pan of custards in the over, reduce heat to 350.  Bake until a knife inserted near the center comes out clean.  About 35 minutes.

 

Bavarian Apple Torte (Kaylynn)

Crust: 

1 cup flour

1/2 cup butter

1/3 cup sugar

1/2 teaspoon vanilla

Filling:

1 8-ounce cream cheese

1 large egg

1/4 cup sugar

1/2 teaspoon vanilla

Topping:

4 cups apples, thinly sliced

1/3 cup sugar

1/2 teaspoon cinnamon

1/4 cup almonds (Optional)

Crust: Combine and press into an ungreased spring form pan. Filling: Beat until smooth and pour over crust. Topping:  Layer over cream cheese.  Bake at 450 for 10 minutes.   Lower heat to 400 and bake 25 minutes more.

 

Brownie Mix

15 things to do to improve your brownie mix

1. Add chunks of your favorite chocolate candy bar to the mix. Chop up 1 candy bar into 1-centimeter sized pieces and add them to your brownie mix. (My favorites are peanut butter cups for a chocolate peanut butter fix and milky-way for something caramelly)

2. Top your brownies with white, chocolate or peanut butter chips. As soon as the brownies come out of the oven sprinkle chips on liberally, allow them to melt a little and then spread.

3. Add chocolate chips to the brownie mix before baking. Instead of making a chocolate chip frosting, try mixing the chips in with the brownies. Try adding 1 cup of dark, semi-sweet, milk, white chocolate, cinnamon, mint or peanut butter chips.

4. Add marshmallows to the brownie mix. Stir in 1/2 of a bag of small marshmallows into the prepared brownie batter. You could also wait to add the marshmallow till the brownies are almost done baking. Sprinkle the same amount on top and return the brownies to the oven to finish cooking and allow marshmallows to melt. To make “rocky road” brownies try mixing in the marshmallows and some chopped nuts, almonds, walnuts or pecans.

5. Add chopped nuts to your brownie mix. Chop up some nuts with a knife or a food processor and add them to your mix before baking. Try adding peanut, walnuts, pecans, cashews or almonds. Add 1/2 to 1 cup of chopped nuts.

6. Add 1 TBS of vanilla extract to the brownie mix. Add the vanilla when you are mixing all the ingredients together.

7. Top your brownies with frosting. After your brownies are done baking, and have cooled a little, add your favorite frosting to the top. Homemade or from a can, either way is a winner. (My favorites are plain chocolate or coconut pecan)

8. Add crushed peppermints. Crush peppermint candy canes in a bag with a rolling pin or with a food processor. Add about 1 cup of the crushed candy pieces to the brownie mixture. Try adding 1/2 tsp of peppermint extract for an even stronger mint flavor.

9. Add cookie pieces. Break or chop your favorite cookie into small pieces and add 1 cup of them into the mixture before baking. Oreos, Nutterbutters or Chocolate Chip Cookies are suggested. Try adding whole cookies to your brownies as well. Pour half of the batter, put a layer of cookies and then top with the rest of the batter.

10. Add  cream cheese into the batter. Soften 1 package of cream cheese in your microwave for maybe 30 seconds  and mix it with 1/2 cup sugar, 1 egg and 1 tsp of vanilla. Pour it on top of your brownie mix. Marbleize the cream cheese throughout the brownie mix with a knife.

 11. Add caramel syrup to the brownies. After pouring the brownie batter into the pan, pour caramel syrup over the batter. Swirl caramel throughout the batter with a knife. To make “turtle” brownies also add some pecans before baking.

12. Add 1 can of fruit to the brownie mix. Take your brownie mix, 1 egg and 1 can of fruit with juice (raspberry, cherry, etc.) and mix carefully to keep the fruit pieces intact. This eliminates using oil in your brownies and makes them a little lower in fat. You could also try this with a boxed cake mix.

13. Make individual brownies. Do this by pouring the batter into a sprayed muffin pan instead of an 8×8 or 9×13-inch pan. Bake for about 15 minutes, checking them closely with a toothpick so they don’t turn out hard. (Try adding a piece of small candy or a cookie to the middle of the mix in each pan, rolos, kisses, Oreos, etc.) Try bite sized brownies in a mini muffin pan.

14. Make brownie cookies. Get your brownie mix and add 4 oz cream cheese, 1 egg, 1/4 cup butter and 2 TBS flour and  mix together to make a soft cookie like dough. Cover a cookie sheet with parchment paper. Drop mixture onto prepared cookie sheet by the teaspoonful. Bake at 350 degrees for about 12 minutes. You could still add 1 cup of your favorite mix-in, chocolate chips, M&M’s, nuts, etc.

 

15. Try combining more than one of the suggestions to improve your mix brownies even more. Mix in candy chunks and add frosting. Try adding nuts and chocolate chips. Add cream cheese and fresh fruit.

 

Brownie Trifle (Kaylynn)

1 pan 9 x 13 brownies cut 1-inch squares

1 cup chopped nuts

1 large instant chocolate pudding made

1 8oz cool whip or real cream

1/3 cup Carmel topping

Put half of brownie square in trifle dish.  Spread ½ choc. Pudding on top, sprinkle with ½ the nuts.  You can either fold Carmel into cream or over nuts.  Repeat layers.  End with cream.  Garnish with chocolate flakes nuts or a couple of berries raspberry or strawberry. 

 

Blueberry Boy Bait

2 cups flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon salt

2/3 cup butter, softened

1 cup milk

2 large eggs

1 cup blueberries

1/4 cup sugar coated fruit jellies

1/2 teaspoon cinnamon

In a large bowl combine first 7 ingredients.  Mix at low speed till moistened.  Medium speed for 3 minutes.  Pour into greased and floured 9 x 13 pan.  Arrange berries on top.  Mix sugar and cinnamon together and sprinkle that on top.  Bake 40 to 50 minutes in 350 oven.  Serve with cool whip or ice cream on top.

Boston Cream Pie

1 cup plus 2 TBS sifted cake flour

2/3 cups sugar

1 ½ tsp baking powder

¼ tsp. salt

½ c milk

¼ c cooking oil

2 eggs yolks

1 tsp vanilla

2 egg whites ¼ tsp cream of tartar

½ tsp almond extract

Pastry Cream:

2 cups milk (don’t use skim milk)

4 tsp vanilla

6 eggs yolks

2/3 c. sugar

¼ cup cornstarch

1 TBS unsalted butter

Drop of Lemon extract

Ganache:

8 oz semisweet chocolate (you can use 4 oz semisweet and 4 oz of milk chocolate

1 cup heavy cream, boiling

1 TBS corn syrup 

Preheat oven to 350.  In a medium mixing bowl combine flour, sugar, baking powder, and salt.  Make a well in the center of the flour mixture.  Add milk, oil, egg yolks, vanilla and almond extract.  Beat with an electric mixer on low to medium speed until combined.  Beat an additional 3 minutes on high and set aside.

In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form.  Pour in egg yolk mixture over the egg white mixture and fold in.  Gently pour the batter into a 9-inch greased pie pan.  Bake for 25 to 30 minutes or until the top springs back when lightly touched.  Invert and pan onto a wire rack.  Cool completely. 

Pastry Cream Filling:  In a medium saucepan, heat the milk to a boil over medium heat.  Remove from the heat.  Ina bowl, mix granulated sugar and cornstarch.  Whisk in the egg yolks until light and fluffy, making sure there are no lumps.  Whisk in ¼ cu of the hot milk mixture until incorporated.  Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan.  Cook over medium high heat, whisking constantly, until thickened and slowly boiling.  Remove from the heat and stir in the butter, vanilla and lemon.  Let cool slightly.  Cover with a plastic wrap, lightly pressing the plastic against the surface to prevent a skin from foaming.  Chill at least 2 hours or until ready to serve.  (The custard can be made up to 24 hours in advance.  Refrigerate until 1 hour before using.

 Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.  To assemble pie, remove the cake from the pan.  Cut the cake in half horizontally.  Place bottom layer on a serving plate or board, and spread with all the pastry cream.  Top with second cake layer.  Pour chocolate ganache over and down the side of the cake.  Store in refrigerator.

 

Bundt Cake from a Mix, Decadent Triple Chocolate Yield 12 Servings

Ingredients

For the Cake:

1 15.25-oz package devil's food cake mix

1 5.9-oz package instant chocolate pudding mix

1 cup sour cream

3/4 cup vegetable oil

4      4 eggs

1/     1/ 2 cup hot water

1      1 cup miniature semisweet chocolate chips

 

For the Glaze:

3/4 cup semisweet chocolate chips

3 Tbs unsalted butter

1 Tbs light corn syrup

For the Topping:

About 1/2 cup miniature semisweet chocolate chips (feel free to use more or less as desired)

 

1.       Preheat oven to 350F. Grease a bundt pan (I used a 9-inch pan) and dust with flour or cocoa.

2.       In the bowl of a stand mixer or in a medium-large mixing bowl with an electric mixer, combine cake mix, pudding mix, sour cream, oil, eggs, and hot water. Begin mixing on low-medium speed, then gradually increase to medium-high speed and beat for a couple of minutes, until smooth.

3.       Stir in miniature chocolate chips.

4.       Pour batter into prepared bundt pan. Bake for 50-55 minutes, or until top springs back when touched and a toothpick inserted in the middle comes out clean.

5.       Allow cake to cool in pan for about an hour before inverting onto a plate. Allow cake to completely cool.

6.       Once cake has cooled, prepare glaze by adding chocolate chips, butter, and corn syrup to a double boiler (I just used a glass bowl over a small pan of simmering water). Melt contents together while stirring until smooth. Remove from heat and drizzle or spoon over the cake, allowing it to run down the sides.

7.       Once the glaze has cooled, sprinkle additional miniature chocolate chips over the top.

 

*Carrot Pudding (Steam Pudding)

1/2 cup butter

1 cup brown sugar

2 large eggs

1 cup carrots, grated/ packed

1 cup raw apples, grated

1 cup raisins

2 cups bread crumbs

1/2 cup flour

2 teaspoons baking powder

1/4 teaspoon soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon clove

1/2 cup walnuts, chopped

Sauce for Carrot Pudding

1 cup sugar

2 cups water

3 tablespoons cornstarch

1 stick butter

1 teaspoon vanilla

1 teaspoon rum extract

Cream butter, sugar, eggs together and add the rest of the ingredients.  Put into quart bottles but do no fill past 2/3 full.  Put jars in a pan with a rack on the bottom and a lid.  Put water into pan that comes up about 1/2 on the jars.  Steam for 3 hours. Check occasionally.  Serve hot or can be refrigerated until needed.  Make sauce by putting cornstarch into a pan and adding sugar and water.  Bring to a boil and turn off heat.  Let butter melt in the sauce and add flavorings.  Serve over the top of the pudding.

Cherry Cheese Dessert

1 8-ounce cream cheese, softened

1 14 ounce Sweetened Condensed Milk

1/3 cup lemon juice

1 teaspoon vanilla

1 graham cracker pie crust, 9 inch

1 can any flavor pie filling.

In a medium bowl, beat cheese until light and fluffy.  Add sweetened condensed milk; blend thoroughly.  Stir in lemon and vanilla.  Pour into crust.  Chill 3 hours or until firm.   Top with desired amount of pie filling before serving.

 

Easy Cherry Snow Dessert

3 cups Golden Grahams cereal

¼ cup butter or margarine, melted

1 cup whipping (heavy) cream

2 packages (3 oz. each) cream cheese, softened

½ cup sugar

1 tsp vanilla

1 cup miniature marshmallows

1 can (21 oz.) cherry pie filling, refrigerated

Crush cereal.  Stir together cereal and butter.  Press mixture firmly and evenly in bottom of ungreased 8-inch square pan.  Beat whipping cream in chilled small bowl on high speed until stiff.  Beat cream cheese, sugar and vanilla in medium bowl on medium speed until fluffy.  Gently stir whipped cream and marshmallows into cream cheese mixture.  Spread in pan.  Cover and refrigerate at least 4 hours.  Spoon pie filling over top before serving.  Serves 9.

Cherry Dessert

1 quart pie cherries, thickened

1 white cake mix

½ cups nuts

½ cup butter

Spread cherries in bottom of 9 x 13 pan.  Melt butter.  Pour over dry cake mix and stir.  Add nuts, sprinkle over cherries.   Bake 350 for 40 to 50 minutes.  Top with ice cream or whipped cream or serve plain.

 

(Cheese Cake) Claire’s Nearly Famous Cheesecake

2 packages cream cheese, softened

1 1/3 cups powdered sugar

2 teaspoons vanilla

1 8-ounce Cool Whip®

Graham cracker crumb pie crust

Cherry pie filling (optional)

Let cream cheese warm to room temp. And beat in mixer.  Add powdered sugar, mix well.  Add Cool whip and vanilla.  Pour into a vanilla wafer of graham cracker crust.  Refrigerate for at least on hour before serving. 

 

Chocolate Syrup Mix

1 1/3 cups unsweetened cocoa powder

2 1/4 cups sugar

1/4 teaspoon salt

1 1/3 cups water, boiling

1 1/2 teaspoons vanilla

In a heavy saucepan, combine cocoa powder, sugar and salt.  Gradually stir in boiling water.  Stir frequently over medium heat until smooth and slightly thickened, about 10 minutes.  Remove from heat.  Stir in vanilla.  Pour mixture into a 3-cup container with a tight-fitting lid.  Attach lid.  Label container with date and contents.  Store in refrigerator.  Use within 10 to 12 weeks.  Makes about 2 2/3 cups of CHOCOLATE SYRUP MIX.

Cinnamon Apple Rings

1/4 cup sugar

2 cups water

2 tablespoons cinnamon candy

2 whole apples, cored

In skillet, combine sugar, water and candies.  Stir over medium heat till sugar and candies dissolve.  Cut apples in 1/2-inch rings and add to syrup.  Simmer gently till transparent but not soft.  Turning occasionally.  Cool in syrup. 

*Cranberry Pudding

3 tablespoons butter or margarine

1 cup sugar

1 cup evaporated milk

2 cups sifted flour

3 teaspoons baking powder

2 cups cranberries, Fresh whole

1 teaspoon salt

Hot Butter Sauce

1 cup water

1/2 cup sugar

1 tablespoon corn starch

1 tsp Rum extract

1 teaspoon vanilla

1/4 cup canned milk

1/2 square butter or margarine

Pudding: Cream butter, sugar.  Sift dry ingredients.  Mix alternately with milk.  Fold in whole, washed cranberries.  Bake in an 8 x 8 x 2 pan at 350 for 25 to 30 minutes.  For a 9 x 13 pan double recipe. Sauce: Mix corn starch and sugar together.  Add water and bring to a boil stirring constantly.  Turn off heat and put in butter, canned milk and vanilla and rum.  Serve warm.

 

Cranberry/Almond Brown Rice Pudding Jil Abegg

1 ½ cups cooked brown rice

2 eggs beaten

12 packets Splenda

2 Cups skim milk

¼ cup dried cranberries (craisins)

¼ cup sliced almonds

¼ tsp Mace

¼ tsp Cinnamon

Beat eggs, Splenda, spices, and milk.  Add cooked brown rice, dried cranberries, and sliced almonds.  Bake in 325 oven for 45 minutes or cook in microwave for 15 to 20 minutes.  Cool and serve.

 

*Cream Puffs (Aunt Ethel)

1 pound margarine or butter

1 quart water

1 teaspoon salt

4 cups flour

16 large eggs

Pudding Inside:

3 large packages of vanilla pudding that need to be cooked

1 pint whipping cream

Mrs. Richard chocolate topping

Boil margarine, water, and salt together turn down heat and add 4 cups flour to boiling mixture on stove.  (This is important to leave in cooking on the stove.)  Put mixture into a mixing bowl and add 16 eggs one at a time beating well between each egg.  Using an ice cream scoop put on cookie sheet that is NOT greased. 

Bake at 400 for 15 minutes.  Turn oven down to 350 for 30 minutes.

Follow direction on pudding box and cook pudding.  Cool the pudding.  Whip Cream and fold into cooled pudding.

Sprinkle with powdered sugar and a small scoop of Mrs. Richard's chocolate topping.

Do not put together any sooner than 2 to 3 hours before serving.

Crunch-Top Fruits

3/4 cup prunes (or other fruit), coarsely chopped

2 tablespoons lemon juice

1/2 cup rolled oats

1/4 cup +2 Tablespoons brown sugar

3 tablespoons butter, melted

Cook prunes according to the package instruction.  Toss prunes with lemon juice and turn into a shallow baking dish.  Mix rolled oats, brown sugar, and butter well.  Sprinkle evenly over prunes.  Bake at 400 for 15 minutes or until top is brown. Cool slightly

Dessert Pizza

Crust:

12 cups butter or margarine, softened

1/4 cup brown sugar

1 cup flour

1/4 cup quick-cooking oatmeal

1/4 cup walnut, chopped

Filling:

1 14-ounce can sweetened condensed milk

1/2 cup sour cream

1/4 cup lemon juice

1 teaspoon vanilla

Fruit Topping:

Crust: In mixing bowl, beat margarine and sugar until fluffy.  Add flour, oats, and walnuts mixing well.  On lightly greased or sprayed pizza pan, press dough into 12' circle, forming rim around edge.  Prick with fork.   Bake at 375 for 10 to 12 minutes until golden brown.  Set aside to cool.

Filling:  in a 4-cup measure, combine milk, sour cream, lemon juice and vanilla.  Mix well, cover and chill until needed.   Spoon filling evenly over crust.  Arrange fruit on top of filling.  Chill before serving.  May be served with dollop of whipped cream.

Fruit topping:  Fresh or canned well-drained fruit:  Strawberries, kiwi, pineapple, blueberries, mandarin oranges, etc.

Dulce de Lechi

Place 3 cans of sweetened condensed milk in a pot. Cover with water and cook 3 hours on the stove on medium-to-medium high heat.  (Boiling but not rolling boiling.)  Make sure the cans are always covered with water or they will explode.  Turn the cans over at least once and turning them on the sides while cooking will cause a more even caramelization Allow cans to cool before opening. 

Flaun

1 Cup sugar.  Put into a pan with ¼ Cup water.  Cook until the sugar is liquefied and golden brown in color. Pour into the bottom of a 9-inch pan.  Coat the bottom with the caramelized sugar.  (Do not grease the pan.)

4 Eggs beaten

1 (12oz) can of evaporated milk

1 (14 oz) can of sweetened condensed milk

1 tablespoon of vanilla

Beat the eggs and then beat in the evaporated milk, condensed milk, and the vanilla. Pour into the pan over the caramelized sugar.  Fill a larger pan with water and bake in the water bath for 60 minutes.  Cool completely.  I would frigerated it for several hours. Take a knife and cut all the way around the flaun to loosen it from the pan.  Put a larger plater over the pan and then invert.  Enjoy. 

Fruit Pizza

Dough:

1/4 cup butter or shortening

1/2 cup sugar

1 large egg

1/2 teaspoon vanilla

3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Topping:

4 ounces cream cheese

1/4 cup sugar

1/2 cup Danish dessert

Fruits:

Mix butter (shortening), sugar, eggs, vanilla, and blend well.  Add flour, baking powder, salt.  Cover and chill in freezer 10 to 15 minutes.  Press into pizza pan which has been sprayed with none stick coating.  Bake at 375 for 12 minutes.

Topping: Mix sugar and cream cheese spread on the baked crust.  Pour a layer of prepared Danish dessert over cream cheese.  (Prepare Danish dessert Raspberry or strawberry flavor following package directions)  Put the fruit on top in an attractive arrangement starting from the outside and working to the inside.  Use any kind of fruit you want in various shapes.

 

Hawaiian Dessert (Good for Kids Party)

1 8-ounce package cream cheese, room temperature

1 cup milk

1 8 1/2 oz. can crushed pineapple, drained

1 small vanilla instant pudding

8 ice cream cones (flat bottoms)

Mix cream cheese with 1/4 cup milk beat.  Add remaining milk, pineapple, and pudding beat 1 minutes.  Chill Scoop in ice cream cones before eating.

 

*Hershey Bomb

2  7-ounces Hershey Bar with almonds, melted

40 large marshmallows (or 8 ounces of the mini marshmallows)

1 cup milk

2 cups whipping cream, whipped

Graham cracker crumb pie crust

Heat and melt marshmallows, milk and candy bars.  Cool until partially set in the fridge.  Fold in whipping cream. In a 9 x 13 pan put a layer of graham cracker crust.  Pour over crust the mixture and refrigerate overnight.  Serve with a dop of whip cream and chocolate curls.

 

Ice Cream

1 package strawberry Jell-O

1/2 cup hot water

1 pint whipping cream

2 cans milk

2 packages frozen strawberries

1 cup sugar

4 bananas, mashed

Dissolve Jell-O in hot water.  Add the rest of the ingredients.  Freeze in an ice cream freezer.  Follow directions on freezer.  If using other fresh fruits use 3 cups mashed fruit to 2 cups sugar.

 

Ice Cream Jan Clayton

1/2-gallon tropical sherbet

12 ounces of Cool Whip

2 mashed bananas

1/2 package frozen raspberries 

Partially thaw the frozen ingredients and combine thoroughly then refreeze.

Because I couldn't find tropical flavor sherbet anymore and because raspberries come in many sizes of containers nowadays, this is how I made it (which intentionally was a double batch):

1 1/2-quart (they don't come in 1/2 gallons anymore) pineapple sherbet

1 1/2-quart raspberry sherbet

16 ounces of Cool Whip

12 ounces of frozen raspberries

4 mashed bananas

Jell-O Cheese Cake

2 packages Jell-O (3-ounce size)

1 1/2 cups sugar

1/4 tsp salt

2 cups water, boiling

1 1/2 teaspoons lemon rind, grated

2/3 cup lemon juice

2 cans evaporated milk

Crust:

4 cups graham cracker

2/3 cup margarine, melted

Mix Jell-O in boiling water.  Add sugar, salt, lemon rind and lemon juice and chill until medium Thick.  Add canned milk that has been chilled.  Whip until fluffy.

Crust: Mix graham crackers and melted margarine and Sprinkle half of the mixture in the bottom of a pan.  Put Jell-O mixture on top and then top with the rest of the graham cracker on top.    Refrigerate.

 

Jell-O Whip

1 package Jell-O

1 cup boiling water

3/4 can evaporated milk

3/4 cup sugar

Graham cracker crumb

Dissolve Jell-O in boiling water.  Set in refrigerator and chill until Jell-O reaches a thick syrupy stage.  Remove from refrigerator and whip. Take evaporated milk which has been chilled in ice compartment and whip until think adding sugar.  Blend with Jell-O mixture and pour into a pan lined with a graham cracker crumbs.  Put crumbs on top and set in refrigerator until ready to serve.

Lemon Fluff

1 package lemon Jell-O

1 cup crushed pineapple, drained

1 whole lemon, juiced

1 1/2 cups water

1 cup sugar

1 can evaporated milk

Graham cracker crumbs

Mix Jell-O with hot water and dissolve.  Add sugar, pineapple, lemon juice. Chill until syrupy and whip.  Add milk.  Line a pan with graham cracker crumbs saving some for the top.  Pour mixture into pan and top.

 

No-Bake Cherry Custard Cake

1 10-inch angel food cake, prepared

1.4-ounce package sugar free instant vanilla pudding

1 1/2 cups 2% milk

1 cup light sour cream

21 ounce can light cherry pie filling

Tear the angel food cake into bite size pieces.  Press into an 11 x 7-inch baking dish.  In a mixing bowl, combine pudding, milk and light sour cream.  Beat until thickened, about 2 minutes.  Spread over cake.  Spoon the cherry pie filling evenly over the top of the cake.  Chill thoroughly until serving time.

 

 

Nutty Peach Crisp

1 can 29-ounce peaches, undrained

1 package spice cake

1/2 cup butter or margarine, melted

1 cup coconut

1 cup pecans, chopped

Heat oven to 325.  Pour peaches with syrup into ungreased  9 x 13 pan.  Top with cake mix dry.  Dot with margarine, sprinkle with coconut and pecans.  Bake 55 to 60 minutes or until top is golden brown.  Let stand at least 15 minutes before serving.  Serve warm or cool.

 

Peppermint Ice cream Dessert

1 large package vanilla wafers crushed

1 square butter or margarine

2 tablespoons powdered sugar

1/2-gallon peppermint ice cream

1 cup nuts, chopped

 

Chocolate layer:

1 bar German sweet chocolate

1 6-ounce package chocolate chip

1 cup small marshmallows

1/2 cup water, hot

4 eggs yolks (can use 2), beaten

4 egg whites (can use 3), beaten

Crust: Crush wafers and mix in butter and powdered sugar.  You are going to layer crust then ice cream and chocolate mixture and then layer again.  Save some of the wafers for the top.  Mix together ice cream and nuts and put on top of crust. Melt chocolate bar and chips and marshmallows and hot water.  Add beaten egg yolks and thicken.  Cool and fold in egg whites.  Layer in a 9 x 13 pan, layer ice cream, chocolate mixture, and wafer mixture.  Repeat layer ending with chocolate and wafer on top.  Refrigerate until set up.  Keep in fridge.

Plum Cobbler

5 cups plums, cut small

1/4 cup brown sugar

Topping:

1 cup flour

1 cup sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 large egg, beaten

1/4 cup butter, melted

Put plums and brown sugar in baking dish and cover with topping.  Mix together flour, sugar, salt, cinnamon, and beaten egg until crumb like.  Put over fruit and dribble melted butter over all. Bake at 375 for 45 minutes or until light brown.  Serve warm with cream or milk.

 

Pretzel Raspberry Dessert   Adam Prestwich Favorite

3 C pretzels figure 8 ones.  1 package broken into 1/3- or one-inch pieces in a zip lock bag.

1 cup sugar

1 cup butter, melted

Filling

1 cup powdered sugar

2 12-oz Cool Whip

2 8-oz cream cheese

1 package frozen raspberries

1 box Danish Raspberry dessert.  Use sauce directions and 1  3/4 cups water.

In a zip lock bag break pretzels and add sugar and butter to bag and shake.  Put in pan and bake at 350 for 5 minutes and set aside.  Mix filling together and beat with a hand mixer.  Put on top of crust let set awhile.  Mix raspberries and Danish desert together and spoon carefully on filling then set for at least 2 hours. 

Pumpkin Dessert

1 small can pumpkin

1 can evaporated milk

1 ½ cup sugar

3 eggs

4 tsp pumpkin pie spice

½ tsp salt

(1 yellow cake mix)

 Mix above ingredients.  Spread in 9 x 13 pan.  Sprinkle (1) dry yellow cake mix over top.  Scatter 1 cup chopped nuts (optional as a topping.  Drizzle 2 sticks of melted butter over all.  Bake 350 for 1 hour.

Cheesecake, Quick

1 8-ounce cream cheese

1/2 cup sugar

2 packages Cool Whip®

1 graham cracker crumb pie crust

Topping:

1 package Danish dessert

1 package frozen strawberries/ or raspberries, save juice

Flour-Nut Crust:

2 cups flour

1 cup nuts, chopped

1 cup brown sugar

1 stick margarine

Blend: cream cheese with sugar.

Stir in: whipped topping (if desired add extra vanilla to taste)

Spread: cream cheese mixture over graham cracker crust or a flour nut crust in a 9 x 13 cake pan ( crust needs to be baked first.

Topping: Danish dessert, frozen strawberries or raspberries thawed.  (Use juice for part of liquid in Danish Dessert) prepare according to package instructions.

 

Flour-Nut Crust: Mix flour, nuts, brown sugar and margarine. Press into cake pan and bake at 350 for 15 minutes.

 

 

Quick Dessert

1 small can crushed pineapple, drained

1 small package orange Jell-O

1-pint small curd cottage cheese

1 small Cool Whip

1 can mandarin oranges, drained

Stir in Jell-O into crushed pineapple and mix well.  Add the rest of the ingredients.

 

 

Raspberry Dessert

Crust:

2 cups flour

1 cup butter

1/2 cup nuts, chopped

1/2 cup brown sugar

Filling:

2 envelopes Dream Whip

1 8-ounce cream cheese

1/2 cup powder sugar

1 teaspoon vanilla 

Glaze:

1 package Raspberry Danish Dessert

1 package frozen raspberries, thawed

Crust: Mix like pie dough; press into 9 x 13 pan; bake 15 minutes.  At 350.  Cool in pan crumble, line pan with half and save rest for the top.

Filling: Prepare dream whip from directions on package.  Beat cream cheese, powdered sugar and vanilla; gently fold in prepared dream whip. 

Glaze: Cook Danish Dessert according to directions of package.  Using liquid from frozen raspberries.   Take thawed raspberries and add to Danish dessert and cool.  Spread over filling and sprinkle crumbs on top.  Keep in refrigerator. 

Rice Pudding

1 ½ Cups cooked rice

2 cups milk

¼ tsp salt

2/3 cups raisins

1 tsp cinnamon

1 egg

1/3 cup white sugar

1 Tbs. butter

½ tsp vanilla

Add rice to 1 ½ cups milk, salt and cook over medium heat.  Stir until creamy 15 to 20 minutes. Add remaining ½ cup milk and raisins.  Beat egg and stir in sugar.  Add some of the hot mixture to the egg mixture and do so three or four times until egg mixture is warmed up and then add it to the pot of rice pudding.  Stir for 2 to 3 minutes until set.  Remove from heat stir in butter and extract.  Eat hot or cold.  

Rice Pudding

1/2 cup rice

1 cup water

1-quart canned milk

2 1/2 teaspoons margarine

2 large eggs

1/2 cup sugar

1 teaspoon vanilla

Raisins

Boil rice and water for 5 minutes.  Add milk and margarine and turn to a very low setting and heat.  Cook 1 hour stirring often 

Beat eggs, sugar, and vanilla together.  After an hour stir into rice and cook just until egg mixture comes to a boil.  Take off stove and add raisins.  Serve hot or cold.

Strawberry Shortcake Dessert

1 package white cake mix

1 1/2 cups water

2 large eggs

4 tablespoons flour

Topping

1 8-ounce cream cheese, softened

2 cups powdered sugar

2 cups Cool Whip®

1 package Danish Dessert Strawberry flavored

1 3/4 cups liquid from frozen strawberries

Frozen strawberries

Cake:  Mix together cake mix, water, eggs, and flour.  Bake at 325 for 20 minutes in a large greased cookie sheet.

Topping: Mix together cream cheese and powdered sugar.  Then fold in cool whip.  Spread on cooled cake and place in fridge. 

Sauce: Mix 1 package of Danish Dessert according to the directions using Liquid from frozen strawberries.   Then add strawberries and cool.  Spread on top of cream cheese.  Refrigerate until ready to serve.  Make a double recipe of sauce and use 1/2 to spread on cake and the other 1/2 to drizzle over each serving piece.

 

Tapioca

Mix in pan:

3 TBS tapioca minute

1/3 cup sugar

1/8 tsp salt

1 beaten egg

2 ¾ C milk

Let sit 5 minutes.  Then bring to a full boil, stirring constantly.  Remove from heat.  Stir in ¾ tsp vanilla.  Stir once after 20 minutes.  Serve warm or chilled.

 

Tapioca Pudding, Old Fashioned

1/3 cup tapioca pearls

¾ cup water

¼ to ½ tsp vanilla

2 ¼ cups milk

¼ tsp. salt

2 eggs

½ cup sugar

Soak tapioca in water for at least 3 hours in a 1 ½ quart pan.  Add milk and salt to soaked tapioca; beat egg yolks and mix in.  Stir until boiling.  Simmer uncovered over very low heat for 50 minutes.  Stir now and then.  Beat egg whites with sugar; mix in some of the hot tapioca.  Return all to pan.  Stir 3 minutes lover low heat.  Cool 15 minutes.  Add vanilla.  Serve warm or chilled, plain or with fruits, nutmeg or coconut mixed in.  Makes 3 ½ cups.

 

 

Tres Leches      El Salvador

3 eggs foaming

1 c sugar

1 tsp vanilla

1 c flour (+1/4 C high altitude)

1 ½ tsp baking powder

¼ C milk 

Milk Mixture

1 cup evaporated milk

1 cup condensed milk

1 cup cream

Beat eggs until foamy.  Add sugar.  Beat will until fluffy.  Add the rest of the ingredients.  Bake 375 for 20 to 30 minutes 9 x 9 pan.  Poke with Fork all over.  Spoon milk mixture slowly over top.  Refrigerate at least 1 hour before serving.

Yogurt

1 gallon 2% milk

1-pint plain yogurt

2 cans sweetened condensed milk

2 packages Knox gelatin

 

Put Knox gelatin in milk while it is still cold.  Bring milk to 180.  Cool down to 115 and add yogurt and sweetened condensed milk.  Pour into 5 1/2 quarts jars.  Put in a warm place.  In a pre-warmed oven turned off.  In a sunny location on the counter covered with towels for 8 hours.  Put in refrigerator to store.  Add flavors to it.