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Desserts
Surprise Pecan Pie
3 egg whites,at room temperature
1/8 teaspoon salt
1 cup sugar
1 teaspoon vanilla
3/4 cup chopped pecans
3/4 cup crushed soda crackers
1 teaspoon double-acting baking powder
1 cup whipping cream
Preheat oven to 350 degrees. Grease 9-inch pie plate; line with foil; grease
foil. In a small bowl beat egg whites at high speed until soft peaks form.
Gradually sprinkle in the sugar, two tablespoons at a time,beating well
after each addition. Whites should stand in stiff peaks. Lightly beat in
the vanilla. Into egg white mixture, fold pecans, crackers and baking
powder. Spread evenly in pie plate. Bake 35 minutes or until light golden ,
not brown. Cool on wire rack for two hours. Using foil, lift pie from plate;
refrigerate until pie is thoroughly chilled. To serve; remove foil; place
on plate. In a small bowl at medium speed, beat cream with
two tablespoons of sugar and one teaspoon vanilla until stiff peaks form. Spread whipped cream mixture over pie
Deep-Dish Peach Pie
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon salt
Pastry for two crust pie (recipe to follow)
10 cups sliced peaches (about 5 pounds)
3 tablespoons butter
In medium bowl, combine sugar, cornstarch, cinnamon and salt; set
aside. Prepare pastry; cut off one-fourth;set aside. Roll three-fourths of
pastry into 17" by 13" rectangle. Use to line 12" by 8" baking dish. Add
peaches to dish; dot with butter; sprinkle with sugar mixture. Preheat
oven to 425 degrees. Roll remaining pastry into 10" by 6" rectangle; cut
into 6 1-inch wide strips; place the strips crosswise over
the peach filling, twisting them. Make a high fluted edge. Bake for 50 minutes or until filling is bubbly. Let stand 15 minutes, and serve warm
Pastry for 2-crust Pie
2 cups flour
1 teaspoon salt
3/4 cup shortening
5 or 6 tablespoons cold water
In medium bowl lightly stir together flour and salt. With pastry blender
cut in shortening until mixture resembles coarse crumbs. Sprinkle in
cold water, a tablespoon at a time, mixing with a fork after each
addition until pastry just holds together. Shape pastry into a ball. Use in any pie recipe.
LEMON FLUFF PIE
1 pkg (3oz) lemon flavored gelatin
1 cup boiling water
1/2 cup cold water
8 oz lemon flavored yogurt
8 oz frozen whipped topping, thawed
1 pre-formed graham cracker pie crust
Combine gelatin and boiling water, stirring until gelatin dissolves. Add
cold water. Chill until the consistency of unbeaten egg white. Fold in
yogurt and whipped topping; pour into graham cracker crust. Refrigerate
until firm. Yield: one 9-inch pie.
Reese's Peanut Butter Cookies
1/2 cup butter or margarine
1/2 cup Reese's Creamy Peanut Butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1-13 oz pkg Reese's Miniature Peanut Butter Cups -- unwrapped
In a large mixing bowl, cream butter and peanut butter. Add sugar, brown sugar,
egg and vanilla; mix well. Stir together flour and baking soda; gradually add to butter mixture,
beating until well blended. Shape dough into 48 balls (1-inch each); place balls in bottom of ungreased
mini muffin cups. Bake at 350° for 8-10 minutes or until lightly browned. Remove from oven.
Immediately press a peanut butter cup onto center of each. Let cool completely.
No-Bake Peanut Butter Cookies
1 cup Peanut Butter
1/2 cup Condensed Milk
1/4 cup Powdered Sugar
1 cup salted Peanuts, finely chopped
Blend all ingredients except 1/2 cup peanuts; shape into a roll. Roll in remaining peanuts. Chill and slice.
Raspberry Bars
½ cup butter
1 cup flour
1 tsp. Baking powder
1 egg
1 tbsp. Milk
Raspberry jam
Cream butter, flour and baking powder. Add egg and milk. Press into an 8 x 8 inch pan. Spread with 4 tbsp. Raspberry jam.
Top with:
1 cup sugar
1 tbsp. Butter
1 egg
2 cup coconut
1 tbsp vanilla
Mix sugar and butter; add egg, coconut and vanilla. Bake 325 25 minutes. Cool and cut into bars to serve.
Banana Split Dessert
2 cups graham cracker crumbs
1/2 cup melted butter
2 cups powderd sugar
1 cup soft butter
1 tsp. vanilla
3 bananas, sliced
1 cup stawberries, sliced
1 can crushed pineapple, drained
3 cups whipped cream
1 cup crushed nuts
chocolate sauce & cherries
Combine graham cracker crumbs and melted butter. Press into 9x13" pan. Combine powdered sugar, soft butter,vanilla and eggs. Beat for two minutes. Pour over prepared crust. Top filling with sliced bananas, then sliced strawberries and lastly the pineapple. Frost with whipped cream and top with crushed nuts. Refrigerate at least 12 hours. Serve with chocolate sauce and cherry, if desired.
White Chocolate Truffles
1/2 lb white chocolate, coarsely chopped
1/3 cup butter
1 egg yolk from a very fresh egg
3/4 cup minced blanched almonds
Combine chocolate and butter in top of a double boiler; bring water to a
boil. Reduce heat to low; cook until chocolate melts. Remove from heat.
Add egg yolk and beat at medium speed of an electric mixer until fluffy
and cooled. Cover and let sit 12 to 24 hours in a cool, dry place (donot
refrigerate). Shape mixture into 1-inch balls; roll in almonds. Coverand
chill. Let stand at room temperature before serving. Serve truffles in
miniature foil cups. Yield: 2 dozen.
Note: if mixture is too soft to shape into balls after standing, stir in1
to 3 tbs powdered sugar, one tablespoon at a time, to make desired
consistency. Do not chill before shaping.
Orange Pudding Cake
3 large eggs, separated
1 cup sugar
1 1/2 cups milk
1/2 tsp grated orange peel
1/3 cup orange juice
1/3 cup all-purpose flour
1 tsp vanilla
Whipped cream (optional)
Chocolate shavings (optional)
In a large bowl, beat egg whites until foamy. With beater on high speed,
gradually beat in 1/4 cup sugar until stiff, moist peaks form; set aside.
In a small bowl, beat egg yolks until thick. Stir in milk, grated orange
peel, and orange juice. Add remaining 3/4 cup sugar, flour, and vanilla;
beat just until smooth. Add yolk mixture to beaten whites; fold gently
just until blended. Pour into a 9-inch quiche dish or a 10-inch pie dish.
Set dish in slightly larger baking pan in a 350° F. oven. Pour about
1-inch of boiling water into outer pan. Bake until center of pudding
appears set when gently shaken, about 35 minutes. Serve warm or cool.
Garnish with whipped cream and/or shaved chocolate. Serves 8.
Chocolate Chess Squares
1 cup all-purpose flour
1/3 cup sifted powdered sugar
1/2 cup butter or margarine
1 1/2 cups sugar
3 tbs cocoa
1/8 tsp salt
2 tbs butter or margarine, melted
2 large eggs, beaten
1 can (5oz) evaporated milk
1 tsp vanilla extract
1/2 cup chopped pecans
Combine flour and powdered sugar; cut in 1/2 cup butter with pastry
blender until mixture resembles coarse crumbs. Press mixture evenly into
bottom of a 9-inch square pan lined with heavy-duty aluminum foil. Bake at
350° F. for 15 minutes or until lightly browned.
Combine sugar, cocoa,and
salt. Add 2 tbs butter and eggs; beat 2 1/2 minutes at medium speed with
an electric mixer. Add milk and vanilla, mixing well. Stir in pecans.
Pour
mixture over crust; bake at 350° F. for 45 minutes or until set. Cut into
squares while warm. Let cool completely on wire rack before removing from
pan. Serves 18.
Strawberry Tarts
1/4 cup sugar
1 tbs all-purpose flour
Dash of salt
1/2 cup milk
1 egg, well beaten
1/4 tsp vanilla extract
1/3 cup whipping cream, whipped
8 (3-inch) baked tart shells
1 pint fresh strawberries, washed and hulled
Currant jelly
Combine sugar, flour, and salt in top of a double boiler; stir in milk.
Cook mixture over boiling water, stirring constantly, until thickened.
Stir some of hot mixture into beaten egg. Stir egg mixture intoremaining
hot mixture. Cook over boiling water, stirring constantly, until
thickened. Remove from heat and add vanilla. Set aside to cool. Fold
cooled custard into whipped cream. Spoon into tart shells, filling half
full. Arrange 4 to 5 strawberries over filling. Spread 1 teaspoon jellyon
each tart, filling in between strawberries. Chill well before serving.Serves 8.
Baked Lemon Cups
1/4 cup sugar
1 tbs all-purpose flour
Dash of salt
1 1/2 tsp butter or margarine, melted
1/2 tsp grated lemon rind
1 tbs lemon juice
1 egg separated
1/3 cup milk
Sweetened whipped cream
Lemon slices
Combine first 3 ingredients in mixing bowl; stir in butter, lemon rind,
and lemon juice. Beat egg yolk until thick and lemon colored. Add yolk
and
milk to lemon mixture; stir well. Beat egg white until stiff peaks form;
fold into lemon mixture. Pour into 2 greased 6-oz custard cups or
ramekins. Place the custard cups in a shallow baking pan; pour hot water
into baking pan to a depth of 1 inch. Bake at 350 degrees F. for 25 to
30
minutes or until set. Cool. Garnish with sweetened whipped cream and
lemon
slices. Serves 2.
Double Peanut Fudge
2 cups sugar
2/3 cup milk
1 cup marshmallow cream
1 cup creamy peanut butter
1 pkg (6oz) semisweet chocolate morsels
1 tsp vanilla extract
1/2 cup coarsely chopped peanuts
Combine sugar and milk in a heavy saucepan. Cook over medium heat,
stirring occasionally until mixture reaches soft ball stage (234 degrees
F.). Remove from heat; add next 4 ingredients. Stir until mixture is
well
blended; fold in peanuts. Pour into buttered 8-inch square pan. Cool and
cut into squares. Serves 12.
Hello Dolly Dessert
2 cups graham cracker crumbs
1/4 cup sugar
2 tbs ground cinnamon
1/3 cup butter or margarine, melted
2 1/2 cups chopped pecans
2 cups (12oz) semisweet chocolate morsels
2 pkgs (6oz ea) white chocolate, finely chopped
1 pkg (14oz) flaked coconut
1 can (14oz) sweetened condensed milk
Combine first 3 ingredients; stir in butter. Press into bottom and
1-inch
up sides of a 10-inch springform pan. Layer with chopped pecans,
chocolate
morsels, white chocolate (do not use white chocolate morsels for this
recipe), and coconut; press down firmly. Pour condensed milk over
coconut.
Bake at 350 degrees F. for 40 to 45 minutes. Cool 10 minutes on a wire
rack. Run a knife around edge to release sides; remove sides of pan.
Cool
completely on wire rack. Slice and reheat before serving (slicing before
it cools causes it to crumble). Serves 12 to 15.
(from Southern Living)
Gooey Batter Cake
Crust:
1 box yellow cake mix
2 eggs
1 stick margerine, softened
Mix ingredients and spread over bottom of a slightly greased 13 X 9 cake pan
Topping:
1 8 oz pkg cream cheese, softened
1 lb powdered sugar
2 eggs
Mix until creamy and pour over crust.
Bake at 350 for 30 mins, until golden brown, do not over bake.
Sent in by Denise Smith
Peanut Parfait
10 peanut-shaped peanut butter sandwich cookies, divided
1 pkg (3oz) vanilla pudding mix
1/4 cup smooth peanut butter
3/4 cup fudge sauce
Crush 6 cookies; set aside. Prepare pudding according to package
directions. Remove from heat; add peanut butter, stirring until smooth.
Layer half of pudding evenly into 4 parfait glasses; add half of crushed
cookies and half of fudge sauce. Repeat layers with remaining pudding,
crushed cookies, and fudge sauce. Cover and chill until ready to serve.
Arrange a whole cookie on side of each glass. Serves 4.
Chocolate Peanut Butter No Bakes
2 cup sugar
1/4 cup cocoa
1 stick oleo
1/2 cup milk
1/3 cup peanut butter
3 cups quick oats
Bring to a boil milk, sugar, cocoa and butter over a medium heat. Stir
constantly for 10 minutes. Remove from heat stir in peanut butter. After
peanut butter is melted, stir in oatmeal. Drop on wax paper and cool.
Un-named
This dessert is scrumptious over any fresh summer fruit
but we like it on Strawberries.
1 pkg. Vanilla Instant Pudding (3 1/2 oz.)
1 cup 1/2 & 1/2
1 cup sour cream
1 cup plain yogurt
1/2 tsp Vanilla
Blend Well. Chill before serving over fruit. Enjoy!
Sent in by Paul
Quick Peach Cobbler
1/2 cup butter or margarine
1 cup self-rising flour
2 cups sugar, divided
1 cup milk
4 cups sliced fresh peaches
Melt butter in a 13- x 9- x 2-inch pan. Combine flour, 1 cup sugar, and
milk; mix well. Pour over melted butter; do not stir. Combine peaches
and
remaining cup sugar in a saucepan; bring to a boil. Pour over batter; do
not stir. Bake at 375 degrees F. for 30 minutes or until browned.
Serves
10.
Raspberry Pudding
2 pkgs (10oz) frozen raspberries, thawed
1/4 cup sugar
3 tbs cornstarch
Sugar (optional)
Whipping cream
Mash raspberries in a saucepan. Stir in 1/4 cup sugar and cornstarch;
cook
over medium heat, stirring constantly, until mixture is thickened and
bubbly. Remove mixture from heat; cool. Cover and chill at least 2
hours.
Spoon pudding into 4 individual stemmed glasses or dessert bowls;
sprinkle
lightly with additional sugar, if desired. Serve with whipping cream.
Serves 4.
Equal's Fudgey Brownies
6 tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot
spreadable fruit
1 egg yolk
1 teaspoon vanilla
1/2 cup all-purpose flour
10-3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or
1-1/2
cups Equal® Spoonful™
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup coarsely chopped walnuts (optional)
Heat margarine, chocolate, milk and apricot preserves in small saucepan,
whisking frequently, until chocolate is almost melted. Remove from heat;
whisk until chocolate is melted. Whisk in egg yolk and vanilla; mix in
combined flour, Equal®, baking powder, and salt until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold
chocolate mixture into egg whites. Pour batter into greased 8-inch
square
baking pan. Fold in walnuts, if desired.
Bake in preheated 350° F oven until brownies are firm to touch and
toothpick comes out clean, 18 to 20 minutes (do not overbake). Cool on
wire
rack. Serve warm or at room temperature.
Makes 16 servings
Nutritional information per serving:
99 cal.,
Chocolate Mousse Parfait
1 cup (6oz) milk chocolate morsels
1/4 cup whipping cream
2 tbs water
2 tsp vanilla extract
1 1/2 cups whipping cream, whipped
1 cup vanilla wafers, crushed
Combine first 3 ingredients in a heavy saucepan; cook over low heat,
stirring constantly until chocolate melts. Cool. Stir in vanilla and
gently fold in whipped cream. Layer mousse and vanilla wafer crumbs
evenly
into 6 (4oz) parfait glasses. Cover. Freeze at least 1 hour or up to two
days. Let stand 10 to 15 minutes before serving. Serves 6.
Crustless Brownie Pie
1 cup sugar
1/2 cup all-purpose flour
1/4 cup cocoa
1/2 cup butter or margarine, softened
2 eggs
1 tsp vanilla extract
Pinch of salt
1/2 cup chopped pecans or walnuts
Whipped cream or ice cream
Combine first 7 ingredients; beat 4 minutes at medium speed of an
electric
mixer. Stir in nuts. Spread batter evenly in a buttered 9-inch pie
plate.
Bake at 325 degrees F. for 35 to 40 minutes or until a wooden pick in
center comes out clean (pie will puff, then fall slightly). Serve with
whipped cream or ice cream. Serves 6 to 10.
Apple Peanut Crumble
4 or 5 cooking apples, peeled and sliced
2/3 cup brown sugar, packed
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/3 cup butter, softened
2 tbs peanut butter
Place apple slices in slow-cooking pot. In medium bowl, combine sugar,
flour, oats, cinnamon, and nutmeg. Mix in butter and peanut butter with
pastry blender or fork. Sprinkle over apples. Cover pot and cook on low
heat setting for 5 to 6 hours. Serve warm; plain, with whipped cream or
ice cream. Serves 4 to 5.
Crunch-Crust Brownies
1/2 cup graham cracker crumbs
1/4 cup firmly packed brown sugar
1/4 cup chopped pecans
1/4 cup butter or margarine, melted
1 pkg (approx 19 oz) fudge brownie mix
1/4 cup hot water
1/4 cup vegetable oil
1 egg
Combine first 4 ingredients in a small bowl; mix well. Press mixture
into
a greased 9-inch square pan. Set aside. Combine brownie mix, hot water,
oil, and egg in a large mixing bowl; mix with a wooden spoon until
blended. Spoon over crumb mixture. Bake at 350 degrees for 25 to 30
minutes. Cool and cut into 3- x 1-1/2-inch bars. Yield: 18 bars.
Apple Cider Pound Cake
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1-1/2 tsp apple pie spice
1 cup apple cider
1 tsp vanilla extract
Cream butter and shortening; gradually add sugar, beating until light
and
fluffy. Add eggs, one at a time, beating after each addition. Combine
next 4
ingredients; add to creamed mixture alternately with apple cider,
beginning
and ending with dry ingredients. Mix just until blended after each
addition.
Stir in vanilla. Pour batter into a greased and floured 10-inch tube
pan.
Bake at 325 degrees F. for 1 hour and 20 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove
from pan, and cool completely on a rack. Yield: 1 10-inch cake.
(from Southern Living)
