DESSERTS!

I've tried most, if not all of these, myself and can say this: You'll be glad you tried them, too!

Kathy's Jewish Apple Cake

Ingredients:

4 large, non-tart apples                     4 tsps. cinnamon

3 cups unsifted flour                         1/2 cup sugar

3 tsps. baking powder                       2 cups sugar

1 cup cooking oil                               2 1/2 tsps. vanilla extract

1/2 cup pineapple or orange juice   4 large eggs

Instructions:

Preheat oven to 350 degrees F.

Lightly grease and flour a large Bundt pan.

Peel, core and slice apples.

Blend cinnamon and 1/2 cup sugar, toss with apples; set aside.

Combine all other ingredients and beat to smooth batter, 4-5 mins.

Pour half the batter into pan and spoon half the apple mix onto that.

Add the rest of the batter, and the apples on top.

Bake for about 1 1/2 hours, until toothpick inserted midway comes out clean.

Cool in pan 10 minutes, then turn onto wire rack; when cool, sift confectioners' sugar on top.

June's Apple Spice Cake

Ingredients:

1 pkg. Spice cake mix                 1/2 tsp. nutmeg

1 can apple pie filling                  2 eggs

1 tsp vanilla                                 1/2 cup salad oil

1 cup raisins                                 1 cup chopped nuts

Instructions:

Preheat oven to 350 degrees F.

Mix cake mix, nutmeg, eggs, oil and vanilla vigorously by hand.

Add pie filling, raisins and nuts, and blend thoroughly.

Pour into 9"x13" ungreased pan.

Bake for about 40 minutes or till a toothpick inserted in center comes out clean and top springs back when gently pressed with a finger.

May be served warm plain or with ice cream, or cooled and topped with Cream Cheese Frosting.

Cream Cheese Frosting

Ingredients:

8 oz. pkg. cream cheese               2 tsp. vanilla

1 lb. box confectioners sugar       1 stick butter

Instructions:

Soften cream cheese and butter to room temperature.

Combine all ingredients together and mix until very smooth.

Makes enough for two 9"x13" cakes.

Delicious on Apple, Carrot, Zucchini or Applesauce cakes.

Bonnie's Peach Cobbler

Ingredients:

1 29-oz. can peaches in juice       3/4 cup milk

1 stick of butter, melted               1 cup all-purpose flour

1 cup granulated sugar                 2 tsp. baking powder

Instructions:

Preheat oven to 350 degrees F.

Melt butter in 9"x13" glass baking dish.

Mix together well all dry ingredients.

Add milk, stir till well-blended.

Pour batter onto melted butter; do not stir.

Pour peaches and juice onto batter; do not stir.

Bake for 30 minutes or till golden brown and springy when pressed lightly with a finger.

Bobby's Favorite Bread Pudding

Ingredients:

2 cups day-old bread cubes     2 1/4 cups milk

2 lg. eggs, slightly beaten       1/2 tsp. cinnamon

1/2 cup light brown sugar       1 tsp. vanilla extract

1/2 cup seedless raisins           1/4 tsp. salt

Instructions:

Preheat oven to 350 degrees F.

I pack the bread down so I have 4 or more cups; Bobby liked chunky pudding. If you prefer a more custard consistency, follow recipe. Kaiser rolls work well.

Combine milk and eggs, pour over bread cubes.

Stir in remaining ingredients; raisins are optional.

Pour mixture into 2 1/2 quart round Pyrex baking dish.

Place bowl in shallow pan on oven rack and pour hot water around the bowl to 1 inch deep.

Bake about 45 minutes (longer for extra bread) until knife inserted halfway between center and edge comes out clean.

June's Cheese Tarts

Ingredients:

3 - 8 oz. pkgs. cream cheese         3 eggs

1 cup granulated sugar                 1 1/2 tsps. vanilla

16 Pepperidge Farm Irish Oatmeal Cookies

2 cups fruit pie filling (cherry, blueberry, pineapple, etc.)

Instructions:

Preheat oven to 375 degrees F.

Combine cheese, sugar, eggs and vanilla until smooth.

Place a cookie in the bottom of each of 16 foil tart or cupcake cups.

Pour mixture into cups until each is almost full.

Bake for about 10 minutes or until set.

Chill until cold, then top each with your choice of fruit pie filling; cherry, strawberry, pineapple or blueberry work well.

Return to refrigerator until ready to serve.

Old-Fashioned Pineapple

Upside-Down Cake

Ingredients:

12 pineapple rings in heavy syrup (2 cans or so)

2/3 cup brown sugar, packed       1/4 cup butter

1/3 cup pecan halves                   1 cup unsifted flour

3/4 cup granulated sugar             1/2 tsp. salt

1 1/2 tsps. baking powder               1 egg

1/4 cup shortening                       1/2 cup milk

Instructions:

Preheat oven to 350 degrees F.

Drain pineapple, reserving 2 T. of heavy syrup.

Melt butter in 10" heavy iron skillet.

Add brown sugar, stir till melted.

Remove from heat and arrange pineapple slices with one in the center, 8 around it (may overlap a bit) and slice the remaining three in half and arrange around the edges.

Put a pecan half in the center of each whole and half pineapple slice. (Maraschino cherries may be used instead).

In a medium bowl, sift the flour, granulated sugar, salt and baking powder together.

Add milk and shortening, mix at high speed 2 minutes or until smooth.

Add egg and reserved heavy syrup, beat 2 more minutes.

Gently pour batter over pineapple in skillet, spread evenly.

Bake on center rack 40-45 minutes or until done; let cool 5 minutes on wire rack, then loosen cake from edge of pan with small spatula.

Place serving platter over cake and turn upside down; shake gently to remove from skillet.

Delicious warm topped with ice cream or whipped cream. Serves 8 or more.

Sharon's Tasty Cakes

Ingredients:

4 large eggs                       1 tsp. vanilla

2 tsps. baking soda           2 cups flour

2 T. butter                         1 cup milk

2 cups sugar                     dash of salt

2 1-Lb. Hershey bars       8 ozs. peanut butter

Instructions:

Preheat oven to 350 degrees F.

Mix unsifted dry ingredients together.

Beat the eggs well, then add vanilla, milk, sugar and dry ingredients.

Spread batter in jellyroll pan and bake 12-15 minutes.

While cake is hot, spread peanut butter over the top; refrigerate till very cool.

Melt chocolate bars and pour over peanut butter; cool on wire rack for a few minutes to set.

Score chocolate into 2" squares to prevent breaking once the chocolate is set.

Refrigerate unused portion in warm weather.

Olive's Walnut Wonders

Ingredients:

6 Tablespoons butter           1/4 cup granulated sugar

1/4 teaspoon salt                     1 cup flour

1 teaspoon vanilla                 2 eggs

1 cup brown sugar                 2 Tablespoons flour

1 or more cups walnuts         1/2 teaspoon salt

Instructions:

Preheat oven to 350 degrees F.

Cream butter with granulated sugar and 1/4 tsp. salt; mix in the 1 cup of flour.

Pat the mixture into a 9"x9"x2" baking pan and bake at 350 for 15 minutes.

Meanwhile, beat the eggs slightly and mix in the other ingredients. Pecans may be substituted for walnuts and more may be used.

Spread this over the baked layer and return to the oven for an additional 20 minutes.

Let cool on rack, and cut into bars.

Donna's Mandel Bread Cookies

Ingredients:

1 cup vegetable oil                     1 cup granulated sugar

1 teaspoon baking powder         3 large eggs

1 tablespoon vanilla or almond extract, or other flavoring

3 1/2 cups sifted flour; you may need up to 1 cup more

May add chocolate chips, chopped nuts, etc. (or nothing)

Cinnamon and sugar may be sprinkled on the tops

Instructions:

Preheat oven to 350 degrees F.

Cream eggs, oil, sugar and vanilla.

Add flour gradually; the more you add, the thicker the dough becomes. If your mixer is not powerful, finish by hand. If, after 3 1/2 cups of flour the dough is still very sticky, add more a little at a time till almost a bread dough consistency.

Let dough rest for 15 minutes.

Lightly grease two cookie sheets with Crisco or oil.

Form dough into a ball and separate into quarters. Roll each quarter out in your hands to a small loaf shape. Put two loaves on each cookie sheet and flatten a bit to look like small bread loaves.

Bake for 25 minutes, watching to be sure the bottoms don't burn and tops don't get too dark.

Remove cookie sheets from the oven and slice each loaf on the diagonal into half-inch wide slices. Lay the slices down flat and return to the oven for about 6 minutes. Turn slices over and bake on the other side. DO NOT let them get too dark.

Store in an uncovered container; they taste best when they are dry. Great for dunking!

Kathy's Chocolate Thingies

Ingredients:

12 ounces of either semi-sweet chocolate or milk chocolate pieces

3 Tablespoons or one whopping mixing spoon full of peanut butter

3 or 4 cups Rice Krispies cereal

Instructions:

Spray PAM or other cooking spray into 9" x 13" Pyrex dish. Wipe out excess.

Melt chocolate and peanut butter together in a double boiler to avoid burning chocolate.

Remove pan from heat and stir cereal into chocolate mixture until well coated; may add more cereal if excess chocolate.

Spoon mixture into Pyrex pan and press evenly into pan.

Refrigerate till cool, then cut into squares.

NOTE: If milk chocolate is used, these taste very much like Whatchamacallit® candy bars.

Peg's Easy Lime Cheesecake

Ingredients:

8 ounces cream cheese, softened to room temperature

14 ounces sweetened, condensed milk

6 ounces fresh lime juice (2 limes, squeezed)

4 ounces Cool Whip (1/2 small tub)

Few drops green food coloring (optional)

Prepared graham cracker crust

Instructions:

Whip cream cheese and milk until smooth.

Mix in lime juice.

Fold in whipped topping gently.

Add 2 drops food coloring, if desired.

Spread evenly in graham cracker crust.

Chill 2 to 3 hours before serving.

Bonnie's Cinnamon "Floop"

Ingredients:

4 cups flour                         2 cups granulated sugar

4 tsps. baking powder         1 1/2 teaspoons salt

1 teaspoon vanilla               2 cups milk

1/2 cup (1 stick) butter or margarine, melted

Instructions:

Preheat oven to 350 degrees F.

Combine dry ingredients in large mixing bowl.

Add melted butter and vanilla extract, blending well.

Add milk 1/2 cup at a time until the batter is a cake batter consistency. It should be thick enough to suspend toppings.

Pour batter into greased 9"x13" pan.

Dot the top of the batter with small pieces of butter, and sprinkle crumbled brown sugar and cinnamon over top, to taste.

Swirl toppings slightly with a knife as if marbling.

Bake for 50-60 minutes or until toothpick inserted in center comes out clean.

Cool completely before covering or cake will sweat. This is a terrific coffee cake; "floop" is a Pennsylvania Dutch term.

Sandra's Apple Crisp

Ingredients:

5-6 tart apples like Macintosh

1/4 cup light brown sugar, packed       2 teaspoons cinnamon

2 Tablespoons butter, cut into bits

Topping:

3/4 cup light brown sugar, packed     2/3 cup flour

1/3 cup chilled butter                         1/3 cup rolled oats

Instructions:

Preheat oven to 350 degrees F.

Butter shallow 2-quart baking dish.

Wash, peel, core and slice apples into 1/4-inch thick slices.

Toss apples with 1/4 cup brown sugar, cinnamon and the 2 Tbls. butter. Spread evenly in baking dish.

Combine flour, 3/4 cup brown sugar and rolled oats in a bowl. Cut in chilled butter until mixture is crumbly.

Spread topping evenly over apples and bake 40-45 minutes or until golden brown.

Cool and serve; may top with ice cream, whipped cream or whipped topping.

Cream Puffs

Filling: (Mix the night before and chill)

Easy:

One 3-ounce package instant pudding

1 large tub Lite Cool Whip

Whip ingredients together well, adding more pudding if needed   for consistency and taste.

Medium:

One 3-ounce package instant pudding

1 cup heavy cream     1 cup milk

Whip ingredients together well, adding more pudding if needed   for consistency and taste.

Harder:

1/3 cup sugar               2 Tablespoons cornstarch

1/8 teaspoon salt         2 cups milk

2 teaspoons vanilla     2 egg yolks, beaten

2 Tablespoons butter or margarine, softened

Mix sugar, cornstarch and salt in 2 quart saucepan. Gradually   add milk and cook over medium heat, stirring constantly until   mixture thickens and boils. Boil and stir one minute.   Gradually stir about half the hot mixture into the egg yolks, then   pour back into saucepan. Boil and stir one more minute. Remove   from heat, stir in butter or margarine and vanilla. Cool.

Ingredients:

1/2 cup butter               1 cup water

1/4 tsp. salt                   4 eggs

1 cup sifted all-purpose flour

Instructions:

Preheat oven to 400 degrees F.

Grease one or more cookie sheets. (Yield varies depending on amount used per puff.)

Bring the water to a full rolling boil and add butter; stir till melted.

Reduce heat to low and stir in flour and salt vigorously by hand until it forms a ball.

Remove from heat and let cool (so eggs don't start to cook when added). Add eggs and stir well by hand until smooth.

Place on cookie sheets several inches apart. If 1/4 cup of mixture is used, yield is about one dozen. If slightly rounded tablespoon is used, yield is about 35-40 puffs.

Bake 35-40 minutes, until golden brown. Cool completely. Slice top 1/3 off each puff and fill with prepared filling, replace top and sprinkle with confectioner's (10X) sugar and serve.

Gail's Scrumptious

Walnut/Chocolate Delight

Ingredients:

1/2 pound butter softened to room temperature

1 cup light brown sugar, packed

1 teaspoon vanilla extract

1 egg yolk

2 cups all-purpose flour

1 cup broken walnut pieces

1 12-ounce package semi-sweet chocolate chips

Instructions:

Preheat oven to 350 degrees F.

Cream butter with brown sugar (save the wrappers) and add vanilla extract and egg yolk; blend well.

Slowly add the flour, a little at a time, and mix well.

Use the butter wrappers to grease a 9x13" glass pan.

Pour the batter into the pan and spread with your hand to cover evenly; will be about 1/2 inch deep.

Scatter the walnut pieces evenly over batter.

Bake for 20-23 minutes.

Remove from oven and immediately pour chocolate chips over the batter; let sit for about ten minutes then spread chocolate evenly over the top.

Let cool for 10-20 minutes before cutting into cookie size bars.

E-mail me at: