Dessert Recipes

So we all know that we love our yummy treats. Check out all of these amazing dessert recipes we have put together for all of you to enjoy.

Baby Ruth Crater Bars

Baby Ruth Crater Bars

Source: Nestle

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter, softened
1/2 cup peanut butter
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups coarse chopped Baby Ruth candy bars

Preheat oven to 375 degrees F. Grease a 15 x 10-inch jellyroll pan.

Combine flour, baking soda and salt in small bowl.

Beat brown sugar, granulated sugar, butter and peanut butter in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Spread dough evenly into prepared pan. Sprinkle with Baby Ruth; press in lightly. Bake for 18 to 20 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

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Baked Coconut Pie

 

Baked Coconut Pie

Baked Coconut Pie

 

1 1/2 cups granulated sugar
2 tablespoons flour
1 1/2 cups milk
3 eggs
4 tablespoons butter
1 (3.5 ounce) can coconut
1 teaspoon vanilla extract
Dash of salt
1 unbaked pie shell

Mix sugar, flour, milk, eggs, butter, coconut, vanilla and salt well with an electric beater.

Pour into pie shell. Bake at 400 degrees F for 10 minutes, then 325 degrees F for 45 minutes.

Banana Butterfinger Cake

 

 

Banana Butterfinger Cake

Banana Butterfinger Cake

Source: Bon Appetit - June 1993

Yield: 12 servings

Cake
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup sour cream
1 teaspoon baking soda
2 cups mashed ripe bananas (about 5)
1 1/2 cups chopped Butterfinger bars

Glaze
2/3 cup whipping cream
7 tablespoons unsalted butter, cut into large pieces
1 tablespoon light corn syrup
14 ounces semisweet chocolate, chopped
2 teaspoons dark rum
1 teaspoon vanilla extract

1 3/4 cups chopped Butterfinger bars (about 7 1/2 ounces)

Cake: Position rack in top third of oven; preheat to 350 degrees F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line bottoms with wax paper rounds. Butter and flour paper.

3 Musketeers Puffs

 

 

3 Musketeers Puffs

3 Musketeers Puffs

 

3 Three Musketeers candy bars
1 package Pillsbury Crescents

Slice candy bars into 8 pieces. Unfold crescents. Place one piece of candy in the center of each crescent. Fold crescent around candy, being sure to cover all of it. Pinch seams closed. Place on ungreased cookie sheet. Bake in a 375 degree F oven until golden brown, about 11 minutes. Serve warm.

Date Balls

Date Balls

Date Balls

3 3/4 cups flour
3/4 teaspoon salt
1 cup confectioners’ sugar
1 1/2 cups margarine
3 tablespoons milk
3 teaspoons vanilla extract
1 1/2 cups chopped nuts
1 1/3 cups chopped dates

Combine flour and salt; sift twice.

Cream the margarine and gradually add sugar. Add milk and vanilla extract. Stir in sifted flour. Blend in dates and nuts. Roll in 1-inch balls. Place on an ungreased baking sheet. Bake at 300 degrees F for about 20 minutes or until light brown.

While still warm, roll in confectioners’ sugar.

4-H Brownies

4-H Brownies

4-H Brownies

1 cup butter or margarine
2 cups granulated sugar
4 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons cocoa
2 teaspoons vanilla extract
1 cup chopped nuts (optional)

Preheat oven to 350 degrees F.

Melt butter in 9 x 13-inch pan on stove. Remove from heat. Stir in sugar, then eggs.

Sift and add flour, baking powder, salt and cocoa. Mix in vanilla extract. Add nuts, if desired. Bake for 30 minutes. Cool. Sprinkle with confectioners’ sugar if desired.

Blueberry Cobbler with Cinnamon Dumplings

Blueberry Cobbler with Cinnamon Dumplings

 

1 (21 ounce) can blueberry fruit filling
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1 (5-count) can refrigerated cinnamon rolls
1/4 cup chopped pecans, toasted
2 tablespoons brown sugar

Stir together first 4 ingredients in a lightly greased 8-inch square baking dish.

Bake at 375 degrees F for 10 minutes. Remove from oven.

Separate cinnamon rolls, and set icing envelope aside. Arrange rolls on top of fruit filling mixture. Sprinkle with pecans and brown sugar.

Bake at 375 degrees F for 20 minutes. Drizzle with icing.

Makes 4 to 5 servings.

Apple Streusel Pie

 

Apple Streusel Pie

Apple Streusel Pie

 

I play with this a bit in the way of the dried fruit but this pie has an incredible crunchy topping with sweet icing that, which is a refreshing surprise when married with the firm apples. Not soggy or mushy but piled high! Our favorite!

1/4 cup dried cranberries
1/4 cup dried blueberries
1/4 cup dried cherries (any kind)
6 large apples (prefer Roma/Gala mixed ),
peel and core and sliced thin (about 1/8-inch)
3/4 cup granulated sugar
1 teaspoon apple pie spice
1/4 teaspoon salt
1/3 cup half-and-half (or light cream)

Crumble Topping
1/3 cup flour
1/3 cup toasted fine chop pecans or walnuts
3 cups packed brown sugar
1/4 teaspoon ground nutmeg
3 tablespoons butter
1 recipe Single crust pie crust (or use recipe below)
1 recipe vanilla icing (below)

Prepare Pastry. Roll out and place in a 9-inch pie pan and line the edge with double thick foil. Bake in a 450 degree F oven for 8 minutes. Remove foil and bake an additional 5 to 6 minutes until golden. Cool on a wire rack. Reduce heat to 375 degrees F.

In a small bowl, place the dried fruit and our boiling water over it. Let stand 5 minutes and drain.

Meanwhile, slice apples in food processor very thin and mix them in a bowl with the dried fruit. Mound the mixed fruit in the baked pie shell. It will be high, but arrange the fruit to fit, wedging slices of apple here and there.

In another large bowl, combine sugar, 3 tablespoons flour, apple pie spice and salt. Stir in half and half and pour over the fruit carefully.

In a medium bowl, combine 1/3 cup flour, nuts, brown sugar and nutmeg. Cut in the butter until it resembles coarse crumbs the size of peas. Sprinkle it over the pie filling.

Cover the edge of the pie crust with heavy foil and bake for 25 minutes. Remove foil and bake for 20 to 25 minutes until golden and the fruit is tender. Cool for 45 minutes on a wire rack.

Drizzle with icing and store in the refrigerator. Bring to room temp before serving. ( I personally like it cold and even frozen too! ) If you like apple pie, this version will knock your socks off! It

Butterscotch Ice Cream Pie

 

Butterscotch Ice Cream Pie

Butterscotch Ice Cream Pie

1 (3 5/8 ounce) box instant butterscotch pudding
1/4 cup water
1/2 cup butter, melted
4 (2.1 ounce) Butterfinger candy bars, crushed
21 graham crackers, finely rolled (1 1/2 cup)
1 quart vanilla ice cream
1 cup prepared whipped topping (for garnish)
1/2 cup light corn syrup

Blend pudding and 1/4 cup water; stir in corn syrup and 2 tablespoons of the butter; chill for 15 minutes.

Reserve 1/2 cup crushed Butterfinger candy bar for garnish. Combine graham cracker crumbs, remaining crushed candy bar and butter. Press onto bottom and side of 9-inch pie plate; chill 10 minutes.

Pour 1/2 cup butterscotch sauce over bottom of prepared crust. Scoop ice cream into balls; arrange over sauce. Drizzle with remaining sauce. Sprinkle with remaining candy bar. Freeze until firm, about 4 hours. Let stand at room temperature 10 minutes before serving; garnish with whipped topping if desired.

Makes 8 servings.

Ambrosia Bavarian

 

Ambrosia BavarianAmbrosia Bavarian

1 small box orange Jell-O
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup boiling water
1 cup orange juice
1 (8 ounce) container Cool Whip, thawed
1 (8 ounce) can crushed pineapple, drained, juice reserved
1/2 cup flaked coconut

In a medium bowl, dissolve Jell-O, sugar and salt in boiling water. Stir in orange juice and syrup from pineapple. Chill until thick as unbeaten egg white. Beat until fluffy light with beater.

Stir in Cool Whip until well blended, then fold in pineapple and coconut. Pour into large bowl and chill.

Almond Chocolate Chip Cookies (T&T)

 

Almond Chocolate Chip Cookies (T&TAlmond Chocolate Chip Cookies (T&T)

 

Source: Loosely adapted from Fishing for Compliments: A collection of Recipes from the Shedd Aquarium (Chicago), 1996

2 2/3 cups all-purpose flour
1 teaspoon each salt, baking soda and baking powder
2/3 cup granulated sugar
1 1/3 cups packed brown sugar
2 eggs
1 teaspoon each vanilla extract AND almond extract
1 cup slightly cooled MELTED butter, or
combination of butter and margarine
2 (10 ounce) packages semisweet or milk chocolate chips,
(I use one package of each)
2 cups coarsely chopped toasted almonds (toasting intensifies
the almond flavor – be sure nuts are completely cooled before
stirring into the dough, or they’ll melt the chips)!

Preheat the oven to 325 degrees F. Set out two large nonstick cookie sheets. (Do NOT grease).

Mix the first four ingredients together.

In a separate mixing bowl, stir together the sugars, eggs, flavorings and melted butter. Gradually stir in the flour mixture, blending well. Then stir in the chips and almonds. Use a 1/3 cup capacity ice cream scoop to drop dough (or drop by heaping tablespoonsful) onto cookie sheets, allowing room for cookies to spread slightly. Bake, placing a single cookie sheet in the center of the preheated oven, for 15 to 18 minutes, or until cookies are lightly browned and “just” set around the edges. (Cookies should still be somewhat soft in the middle – better to UNDER-BAKE slightly for soft, chewy cookies.)

Yield: 2 to 3 dozen large “bakery-shoppe” type cookies.

Chocolate Sinkholes

Chocolate Sinkholes

Serves 6 to 8.

8 tablespoons (1 stick) unsalted butter, cut into pieces
6 ounces bittersweet chocolate, chopped
3/4 cup plus 2 tablespoons granulated sugar
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract

Melt the butter and chocolate in a double boiler or a metal bowl set over simmering water, stirring occasionally. Allow the mixture to cool to room temperature.

Preheat your oven to 325 degrees F.

Sift the sugar, flour, baking powder, and salt together and set aside. Beat the eggs and vanilla in a medium bowl until frothy. Stir in the chocolate mixture until incorporated. Then slowly stir in the sugar-flour mixture just until everything is combined.

Divide the batter among six 6-ounce or eight 5-ounce custard cups or ramekins. Arrange the custard cups in a baking dish or roasting pan and fill the dish with enough cool tap water to come one-third of the way up the sides of the cups. (This water bath assures that the bottom portions of the cakes remain in a batter state.)

Bake for 34 to 38 minutes, until the tops are firm. Serve warm.

Almond Mocha Popcorn

Almond Mocha Popcorn

Almond Mocha Popcorn

1/2 cup strong coffee
1/2 cup white corn syrup
1/4 cup butter
1 cup brown sugar
1 tablespoon cocoa
1/2 cup popcorn, popped
1 cup toasted almonds, chopped

In a heavy saucepan put the coffee, corn syrup, butter, brown sugar and cocoa. Cook over moderate heat to 280 degrees F on a candy thermometer. Pour over the popped corn and almonds.

Almond Cookies

 

Almond Cookies

Almond Cookies

 

18 ounces butter
18 ounces granulated sugar
2 teaspoons salt
1 lemon (zested)
1 orange (zested)
1 vanilla bean
4 eggs
1/4 cup water
2 1/4 pounds pastry flour
9 ounces almond flour
1 teaspoon baking powder
8 ounces sliced almonds

Cream butter, sugar, salt, lemon and orange zest, and vanilla extract.

Combine eggs and water, gradually adding it to the butter mixture, scraping down the sides of the bowl.

Sift dry ingredients. Add to batter, then mix until halfway incorporated. Add sliced almonds and finish mixing.

Refrigerate dough for four hours, then roll out and cut into desired shapes.

Bake at 350 degrees for about 15 minutes.

Apple-Cranberry Pie

 

Apple-Cranberry Pie

Apple-Cranberry Pie

Pastry for a 9-inch double-crust pie
3/4 cup dark brown sugar, firmly packed
1/4 cup granulated sugar
1/3 cup flour
1 teaspoon allspice
1 teaspoon grated orange zest
2 cups whole cranberries
4 cups peeled, cored, and thinly sliced tart apples
2 tablespoons unsalted butter or margarine

Preheat the oven to 425 degrees F.

Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled.

Combine the sugars, flour, allspice and orange zest. Add the apples and cranberries. Mix well. Turn the filling into the crust and dot the butter. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent. Bake 40 minutes or until golden brown.

Kool-Aid Slushy

Kool-Aid Slushy

Kool-Aid Slushy

1 envelope unsweetened Kool-Aid
1 cup granulated sugar
1 cup water
7 cups milk

Dissolve soft drink mix and sugar completely in water. Stir into milk in nonmetal pitcher. Serve at once or chill and stir before serving (or beat with rotary beater until blended and foamy, about 1 minute and serve at once). Top with scoops of vanilla ice cream, if desired.

Makes about 2 quarts or 8 servings.

Almond Cakes

 

Almond Cakes

Almond Cakes

1/2 pound unsalted butter
1/2 cup superfine sugar
4 egg yolks
3 tablespoons cream
4 cups pastry flour
1 1/2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
Confectioners’ sugar

Preheat oven to 350 degrees F. Cream butter and sugar. Beat eggs and add the cream.

Sift flour and spices together twice. Combine sugar and egg mixtures, then sift in the flour. Work this into a soft dough.

Dust the work surface with confectioners’ sugar and roll out dough 1/4 inch thick. Cut into diamond shapes with a tin cutter or pie crimper and set them on greased baking sheets. Bake 8 to 12 minutes, or until light brown on the bottom. Cool on racks. While the cookies are cooling, reset the oven to 200 degrees F and prepare the icing as follows.

Icing
2 egg yolks
2 tablespoons water
3/4 cup confectioners’ sugar
Almond extract or rose water
1/2 pound finely chopped blanched almonds

Beat egg yolks and water, then sift in confectioners’ sugar. Beat until the icing becomes thick and batter-like. If you prefer, you may at this point flavor it with almond extract or rose water. Using a small paintbrush, ice the tops of the cookies and scatter the chopped almonds over them. Return the cookies to the oven, and dry the icing for 5 minutes.

Candy Bar Macaroons

 

Candy Bar Macaroons

Candy Bar Macaroons

2 1/2 cups confectioners’ sugar
1 cup mashed potato flakes
2 1/2 cups flaked coconut
1/2 cup hot water
1 (8 ounce) milk chocolate bar
1/2 (1 1/2 ounce) box paraffin

In large bowl, combine confectioners’ sugar, coconut and potato flakes. Add water and stir until well mixed. If mix is too dry, add 1 to 2 teaspoons water; cover and refrigerate for 1 to 2 hours.

In top of double boiler, melt chocolate bar and paraffin; roll mix into 1-inch balls. Using a wooden pick, dip balls into chocolate to coat. Allow chocolate to set a few seconds; place on wax paper.

 

Cheddar Apple Kisses:)

Cheddar Apple Kisses

Cheddar Apple Kisses

3/4 cup flour
1 cup grated aged Cheddar cheese
1/4 cup butter, softened
1 medium apple, cut into 3/4-inch chunks
Maple syrup for drizzling

Preheat oven to 400 degrees F.

Knead flour, cheese and butter until soft dough forms. Pull of pieces of dough, about 1 tablespoon in size. Flatten with hand into small circle. Place fruit in center of each and pinch to seal. When dough is all used, place pieces on parchment paper-lined cookie sheet. Bake 12 minutes. Drizzle with maple syrup and return to oven for 5 to 7 minutes, or until golden brown.

Makes 4 servings (about 14 kisses).

Blueberry Soda Cracker Pie

Blueberry Soda Cracker Pie

Blueberry Soda Cracker Pie

This pie makes its own crust!

1 cup flour, sifted
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup granulated sugar
1 cup soda crackers, crushed
1/2 cup melted butter
21 ounces blueberry pie filling
2 teaspoons lemon juice

Preheat oven to 375 degrees F.

Combine flour, baking soda, salt, sugar, crackers and melted butter in that order. Spread 1/2 of the mixture in a lightly buttered 9-inch pie plate. Cover with blueberry pie filling which has been mixed with lemon juice, and then top with the remaining soda cracker mix. Bake for 25 to30 minutes.

Cool on rack. Serve with lightly sweetened-vanilla flavored whipped cream or with vanilla ice cream.

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