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Gourmet Karls Desserts

Banana Pudding

2 cups sugar
1/2 tsp. salt
6 eggs, separated
8 bananas
5 Tbsp. flour
4 cups milk
3 tsp. vanilla
1 box vanilla wafers

Slice bananas into 1/4 inch thick slices. Take a 9 1/2 X 13 1/2 X 2 baking dish and coat the bottom and sides with wafers then a layer of banana slices, alternating layers until just below the top, then set aside.Combine sugar, flour, salt, stir in milk. Cook over boiling water or in a thick pot over med. heat until it begins to thicken. Stir beaten egg yokes into hot mixture and cook 7 mins. more. Remove from heat and add vanilla then pour over bananas and wafers. Top with a meringue made with the egg whites (see below) and brown in a hot oven, 425. Serve warm or chilled.

Meringue

6 egg whites
1/2 tsp. salt
1 tsp. vanilla
12 Tbsp. sugar

Egg whites need to warm to room temperature. Place egg whites in a large mixing bowl, add salt and vanilla. Beat on high until they just begin to thicken. Then begin adding the sugar, a little at a time (beating well between additions). Continue beating until stiff peaks are formed. Test by pulling out the beaters and turn over, peaks should not curl over. Spread all over pudding, make sure it touches the edges to prevent shrinking. Take the back of a spoon and pull up points to make attractive.

Mississippi Mud

1 stick butter
1/2 cup cocoa
5 eggs (Xtra large)
1 1/4 cups sifted flour (self-rising)
2 cups sugar
1 cup chopped nuts
2 tsp. vanilla

Melt butter, add cocoa, eggs, sugar, and flour; mix well. Stir in nuts and vanilla then pour into a greased 13 X 9 pan. Bake at 350 for 30 mins. Top immediately after removing from oven. (see below)

Topping

1 bag miniature marshmallows
1 box powdered sugar
1 stick (softened) butter
1/3 cup cocoa
1/2 cup evaporated milk

Cover the top of the cake with marshmallows as soon as it comes out of the oven. Beat the rest of the ingredients well and pour over the marshmallows before they melt together.

Fresh Peach Cobbler

1 1/2 cups of fresh peaches, sliced thin
1/4 cup water
3/4 cup sugar
2 eggs
1/2 cup sugar
1 Tbsp. shortening
2 Tbsp. milk
3/4 cup flour (self-rising)

In a saucepan, combine peaches, water, 3/4 cup sugar; bring to a boil, stirring constantly. Keep hot. With a spoon, beat eggs, 1/2 cup sugar, and shortening until fluffy. Add milk and mix well, then add the flour.Spread the batter into a greased 10 X 6 X 2 baking dish then pour hot peaches over the batter. Bake at 375 for 30 mins. It should be lightly browned when done. Serve warm by itself or with cream.

Chess Squares

1 box yellow cake mix
1 cup chopped pecans
1 stick butter (softened)
1 egg
1 tsp. vanilla

In a mixing bowl, combine all ingredients and mix well using a wooden spoon. Grease and flour a 9 X 13 X 2 pan, spread mixture evenly then set aside.

1 8oz. pkg.cream cheese (softened)
2 eggs
1 box powdered sugar

Mix the cream cheese and eggs until smooth then add sugar. Pour this over the first mixture. Bake at 350 for 35 mins. Cool and cut into squares.

Cherry Streusel Cake

2 sticks butter (softened)
1 1/3 cups sugar
1 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
1 cup sour cream
2 1/2 cups plain flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup sugar
1 can cherry pie filling
1/3 cup chopped pecans
1/2 tsp. cinnamon

Combine 1 1/3 cups sugar, vanilla, and lemon juice; beat in the eggs then stir in sour cream. Sift together; flour, baking powder, baking soda, and salt. Add this to the butter/sugar mixture. Combine the 1/3 cup of sugar, pie filling, pecans, and cinnamon. Spread 1/2 of the batter into a 9 X 13 X 2 baking dish, then spoon the cherry mixture over the batter and spread the remaining batter on top. Sprinkle with streusel topping (see below). bake at 350 for 45 mins. Serve warm.

Streusel Topping

Combine 1/2 cup of flour, 1/2 stick of butter(softened), 1 tsp. cinnamon, and 1 tsp. vanilla.

Banana Split Cake

2 cups graham cracker crumbs
1 stick butter (melted)
1 stick butter (softened)
2 cups powdered sugar
1 tsp. vanilla
2 eggs
6 bananas
1 large can crushed pineapple (drained)
1 large container of Cool Whip
1/2 cup chopped nuts (your choice)
1 small jar of dessert cherries

Mix the crumbs and the melted butter then press evenly to the bottom of a 9 X 13 X 2 glass dish or pan. Beat the sugar, vanilla, and softened butter together for 10 mins. Add the eggs one at a time, beating well after each. Spread this mixture over the crumb layer. Peel the bananas and slice in half lengthwise then place onto the creamed layer. Spoon the drained pineapple over the bananas. Cover with Cool Whip and sprinkle with the nuts. Chill at least 4 hours before cutting into 2 inch squares. Garnish each serving with a cherry.

Cranberry Casserole

3 cups chopped apples
1 cup sugar
2 cups raw cranberries
1 1/3 cups oatmeal
1/3 cup flour
1 stick butter (melted)
1/2 cup brown sugar

Mix apples, sugar, and cranberries then spread in the bottom of a casserole dish. Mix the oatmeal, flour, butter, and brown sugar then spread over top of the cranberry mixture. Bake at 325 for one hour. Serve warm.

Graham Cracker Pudding

2 cups whipping cream
2 cups mini-marshmallows
1 cup coconut
3/4 cup sugar
2 eggs
1/2 lb. graham cracker crumbs

Whip cream, add the coconut and marshmallows. Beat eggs gently and add sugar. Fold this into the cream mixture. Layer 1/4 of the crumbs, then 1/3 of the cream mixture, alternating then top with the remaining 1/4 of crumbs. Chill thoroughly before serving.

Brownies

2/3 cup flour (sifted)
1/2 tsp. salt
1/2 tsp. baking powder
1/3 cup butter
2 squares unsweetened chocolate
2 eggs (well beaten)
1 cup sugar
1/2 cup walnuts (chopped)
1 tsp. vanilla

Sift together flour, salt, and baking powder. Melt butter and chocolate in a double boiler. Beat eggs, adding the sugar gradually then beat in the chocolate. Stir in the flour, nuts, and vanilla. Bake in a greased bottom 8 X 8 X 2 inch dark pan at 350 for 25 min. Let cool completely in the pan before slicing into squares.

Rocky Road Brownies

1 cup sugar
1/2 cup butter
2 eggs
3/4 cup plain flour
2 rounded Tbsps. cocoa
1 tsp. salt
1 tsp. baking powder
2 cups miniature marshmallows
1 1/2cups walnuts (chopped)

Cream sugar and butter then add eggs. Sift together flour, cocoa, salt, and baking powder. Stir the dry mixture into the creamed then fold in 1 cup of the nuts. Bake in an 8 X 8 X 2 inch dark pan at 350 for 22 to 25 mins. Cover the hot cake with the other half of the nuts then a layer of marshmallows then spread the following Icing on the still warm cake.

Icing

1/2 cup butter
2 cups powdered sugar (sifted)
3 Tbsps. cocoa
4 Tbsps. milk
2 tsp. vanilla

Mix all ingredients well and try to spread over the brownies without disturbing the marshmallows, or nuts. Let cool completely before cutting inside the pan.

Simple Rocky Road Fudge

3 cups (12oz) Semi-sweet chocolate morsels
1 1/4 cups (14oz) sweetened condensed milk
2 tsps. vanilla extract
3 1/2 cups miniature marshmallows
1 1/4 cups chopped walnuts

Line a 9 X 13 inch baking pan or dish with foil, then grease the foil lightly. Combine the morsels and the milk in either a double boiler over hot water(not boiling), or a real heavy pot over low heat. Stir often until smooth and creamy, then remove from the heat. Stir in the vanilla extract until well blended. Next, fold in the marshmallows and walnuts then press mixture into the foil lined pan or dish. Refrigerate until completely cool, then lift out of the pan by the foil lining to a cutting board. Remove the foil and cut into small pieces and serve with milk, cocoa, or coffee.

Pecan Butter Squares

3/4 cups. butter or margarine
4 tbsp. sugar
1 1/2 cups. flour
3 egg yolks
1 lb. box brown sugar
1 1/2 cups. pecans, finely chopped

Mix butter, white sugar & flour until crumbly and pat into bottom of 9 x 13 inch pan. Bake at 350 degrees about 15 minutes. Mix egg yolks, brown sugar & pecans together and fold into 3 stiffly beaten egg whites. Pour on top of base and bake another 25 minutes at 350 degrees. Cool and cut into squares. Sprinkle with powdered sugar.

Peanut Butter Squares

2 cups graham cracker crumbs
2 cups confectionary sugar 10X
1 3/4 cups peanut butter
1 stick (1/2 cup) butter or margarine(melted)
1 lb. semi-sweet or milk chocolate morsels

Mix the graham cracker crumbs and sugar together well. Next add the butter or margarine and one cup of the peanut butter, blend very well and press into a 9 X 13 pan or dish.

Melt the chocolate morsels and mix with the remaining peanut butter until it's a solid brown then spread on top of the first mixture. Chill until chocolate sets.