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.

Almond Toffee Popcorn

Almond Toffee Popcorn

Almond Toffee Popcorn

1 cup granulated sugar
1/2 cup butter
1/2 cup white corn syrup
1/4 cup water
1 cup toasted almonds, chopped
1/2 teaspoon vanilla extract
1/2 cup popcorn, popped

In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over moderate heat to 280 degrees F on a candy thermometer. Add the vanilla extract. Stir well and pour over the popped corn

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RECIPE FOR BISQUICK CRANBERRY-APPLE COBBLER

Instructions:

Bisquick Cranberry-Apple Cobbler

1/3 cup butter
2 1/2 cups Bisquick
1 cup granulated sugar
1 1/2 cups milk
1 cup whole berry cranberry sauce
1 cup chunky applesauce
1 apple, cored and thinly sliced

Heat oven to 350 degrees F.

Heat butter in 9 x 13-inch pan in oven until melted.

Mix Bisquick, sugar and milk with wire whisk until smooth. Pour Bisquick batter evenly into prepared pan.

Mix cranberry sauce and applesauce. Spoon evenly over Bisquick batter. Place apple slices on sauce. Bake 50 to 60 minutes or until golden brown.

Serve warm with whipped cream or rum raisin or vanilla ice cream, if desired.

Banana Toffee Pie

 

Banana Toffee Pie

 

Banana Toffee Pie

1 can sweetened condensed milk
3 bananas
1 graham cracker pie crust
1 cup whipping cream
1/4 cup confectioners’ sugar
Chopped pecans
1 Heath English toffee candy bar

Pour milk into an 8-inch glass pie pan. Cover with foil.

Fill a 2 quart shallow casserole with 1/4-inch hot water; place covered pie pan in casserole. Bake for 45 minutes at 375 degrees F or until condensed milk is thick and caramel colored, adding hot water to casserole as needed.

Cut bananas crosswise into 1/8-inch slices and place in bottom of graham cracker crust. Spread caramelized milk over the banana layer. Cool for 30 minutes.

Combine whipping cream and sugar, beating until stiff. Spread over caramel layer. Sprinkle with the crumbled Heath candy bar. Chill for 3 hours or overnight before serving.

Dairy Land Bars

Dairy Land Bars

Dairy Land Bars

Source: A Home Bakery Newsletter & Msg. Board Recipes – Karen Maihofer 1980 – 1st Place Wisconsin State Fair – Posted by DDCox

Bars
1 cup butter
2 cups brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick oatmeal

Filling
1 (14 ounce) can sweetened condensed milk
8 ounces cream cheese
1 teaspoon vanilla extract
1 cup chopped pecans

Frosting
2/3 cup chocolate bits
1/3 cup filling
3 tablespoons milk

Bars: Beat butter, brown sugar, eggs and vanilla until blended. Add flour, soda, salt. Add oatmeal. Spread in ungreased 15 x 10-inch jellyroll pan.

Filling: Beat condensed milk with cream cheese and vanilla extract until smooth. Reserve one-third cup. Spread rest over crust. Scatter nuts on top. Bake at 350 degrees F for 25 minutes.

Frosting: Heat chocolate bits and 1/3 cup filling. Add milk to mixture until thin enough to pour. Drizzle on top when bars come out of oven. Cut inro bars. Keep refrigerated.

Neapolitan Ice Cream Pie

Neapolitan Ice Cream PieNeapolitan Ice Cream Pie

Coconut Pie Crust
2 cups flaked coconut
3 tablespoons melted butter

Filling
1 pint vanilla ice cream
1/2 cup dairy sour cream
1/4 cup finely chopped toasted almonds
1/8 cup rum
1 pint chocolate ice cream
1 pint strawberry ice cream
1 (1 ounce) square semisweet chocolate, melted

Preheat oven to 325 degrees F. Butter a 9-inch pie plate.

Coconut Pie Crust: Combine coconut and butter; press on bottom and sides of prepared pie plate. Bake for 25 minutes or until edges are golden brown. Cool; chill before filling.

In cold mixing bowl, stir vanilla ice cream to soften; add sour cream, nuts and rum. (If mixture becomes too soft, return to freezer until nearly firm.) Spread half the mixture in each pie shell.

Using small or medium ice cream scoop, shape the chocolate and strawberry ice cream into balls; arrange atop vanilla layer in pie shell. Cover and freeze. Drizzle with melted chocolate; top with additional toasted almonds, if desired.

For easy serving, dip bottom of each pie plate in warm water for a few seconds before cutting.

Apple Brownies

 

 

Apple Brownies

Apple Brownies

These are delicious, and they keep indefinitely.

1/2 cup butter or margarine
2 cups granulated sugar
2 eggs
3 cups apples, cut fine
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
1 cup chopped walnuts

Cream butter; add sugar and cream again. Beat eggs and add to creamed mixture. Stir in apples.

Sift together flour, baking soda, nutmeg, cinnamon, ginger and salt; add to the mixture and mix well. Fold in walnuts. Bake for 40 minutes at 350 degrees F in a greased and floured 13 x 9-inch pan.

Cool. Cut into bars or cut in squares and serve as a dessert with a dab of whipped cream on top.

Apricot Macaroons

 

 

Apricot Macaroons

Apricot Macaroons

Yield: 3 dozen

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted margarine
1/4 cup low-fat cream cheese
1/2 cup granulated sugar
1 egg white

Topping
1 egg white
1/4 cup granulated sugar
1/2 cup apricot jam

In a small bowl, combine flour, baking powder and salt.

In a large bowl, using an electric mixer set on medium speed, beat margarine, cream cheese and sugar until light and fluffy. Beat in egg white. At low speed, beat in flour mixture. Shape dough into a 1 1/2-inch wide log. Wrap in plastic wrap; freeze for 1 hour.

Preheat oven to 350 degrees F. Spray 2 baking sheets with vegetable cooking spray.

To prepare topping, in a large bowl using an electric mixer set on high speed, beat egg white until foamy. Add sugar; beat until stiff, but not dry, peaks form.

Cut dough into 1/8-inch thick rounds. Place on prepared backing sheets. Spread a layer of jam on each round. Spread beaten egg white mixture over jam. Bake until golden, about 10 minutes. Place baking sheets on wire rack and cool slightly. Transfer to racks and cool completely. Place on serving plates.

Apple Fudge Brownies

 

 

Apple Fudge Brownies

Apple Fudge Brownies

1 (1 ounce) square unsweetened chocolate
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup nuts, chopped
Confectioners’ sugar
1 cup flour
1/2 cup shortening
1 cup granulated sugar
2 eggs
2/3 cup applesauce
1 teaspoon vanilla extract

Melt chocolate and shortening in large saucepan. Add sugar, eggs, applesauce and vanilla extract. Mix well. Sift together flour, baking powder, salt and baking soda. Add to first mixture. Mix and stir in nuts. Spread mixture in a greased 12 x 9-inch baking pan and bake at 350 degrees F for 35 to 40 minutes. When cooled, sprinkle top with confectioners’ sugar, if desired.

Carnival Puffs

Carnival Puffs

1 1/2 cups flour
Pinch of salt
3 teaspoons baking powder
1 1/4 cups granulated sugar
2 small eggs
1/2 cup water
2 cups vegetable oil

Sift flour, salt, baking powder and 1/4 cup sugar together.

Combine eggs and water and blend into the dry ingredients.

Dip a tablespoon into a glass of cold water and then dip it into the batter for a heaping spoonful. Using a rubber spatula, slide the batter off the spoon into a deep pan or fryer with hot vegetable oil. Fry 2 or 3 puffs at a time until golden brown, about 3 minutes. Drain on paper toweling and roll in the remaining 1 cup of sugar while still hot.

Makes 10 to 12 puffs.

Amish Christmas Cookies

 

 

Amish Christmas Cookies

Amish Christmas Cookies

1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg

Preheat oven to 350 degrees F. Grease cookie sheets.

Cream butter and sugar. Blend in molasses and eggs.

Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters. Bake for 10 to 12 minutes.

Snowmen Pops Recipe

Ingredients:
4 cups flaked coconut, coarsely chopped

3-3/4 cups confectioners’ sugar
2/3 cup sweetened condensed milk
1/4 cup butter, softened
1-1/2 cups vanilla or white chips
2 packages (11-1/2 ounces each) milk chocolate chips
1 package (10 ounces) large marshmallows
Black, orange and red decorator icing
Green leaf-shaped decorator candies 

 

snowmen pops

Directions:
In a large bowl, combine the coconut, confectioners’ sugar, milk and butter. Shape into 1-1/4-in. balls; place on waxed paper-lined baking sheets. Loosely cover and chill for 1-1/4 hours or until firm.

In a microwave, melt white or vanilla chip

s

at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Dip balls in melted chips; place on waxed paper-lined baking sheets. Chill until firm, about 15 minutes. Set aside remaining melted vanilla chips.

In a microwave, melt semisweet chips on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

For hats, dip each marshmallow in chocolate; place on a waxed paper-lined baking sheet, allowing excess to drip down. Swirl the marshmallows in chocolate on waxed paper to create hat brims. Chill until firm, about 15 minutes.

Level the top of coated coconut balls. Attac
Store in an airtight container. Yield: 4 dozen.h marshmallows hats, using reserved melted vanilla chips. With black icing, add eyes and a mouth to each face; with orange icing, add a nose. Use red icing and leaf candies for holly on hats.

All Chocolate Boston Cream Cake

All Chocolate Boston Cream Cake

Cake
2 cups all-purpose flour
2 cups granulated sugar
1 cup butter
1 cup water
1/4 cup cocoa
2 large eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon pure vanilla extract

Filling
1 (3 7/8 ounce) box instant chocolate pudding mix
1 1/4 cup milk
1 (8 ounce) container frozen whipped topping
(Cool Whip), thawed

Glaze
1/2 cup butter
1/4 cup cocoa
6 tablespoons half-and-half
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.

Cake: Combine flour and sugar in large bowl; set aside.

Combine butter, water and cocoa in medium saucepan. Heat to a boil over medium heat, stirring frequently. Pour butter mixture over flour mixture; mix well. Stir in eggs, buttermilk, baking soda and vanilla extract.

Divide batter between 2 greased 9-inch round cake pans. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool in pans 10 minutes; turn out onto cooling rack. Cool completely.

Filling: Combine pudding mix and milk in bowl of electric mixer. Beat on high speed until thickened, 3 to 4 minutes.

Add whipped topping; beat 2 minutes. Refrigerate until set, about 5 minutes.

Glaze: Heat butter, cocoa and half-and-half to a boil in medium saucepan over medium-high heat. Remove from heat; slowly stir in confectioners’ sugar (if added too fast, glaze will be lumpy). Stir in vanilla extract. ( Note: Glaze must be warm when ready to pour over cake.)

Place 1 cake round upside down onto cake platter. Top with pudding mixture, it will be a thick layer. Place second cake layer on filling. Slowly pour warm glaze over the top; allow it to run down sides. Chill 2to 4 hours before serving.

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).

Banana Java Twinkie Supreme

Banana Java Twinkie Supreme

Banana Java Twinkie Supreme

12 Hostess Twinkies
1 cup heavy cream
1/2 cup coffee syrup
1 teaspoon ground nutmeg
2 bananas
1 can instant whipped cream
1 pre-made pie crust

Mash Twinkies in bowl until desired consistency is reached. Peel bananas and puree in food processor. Add heavy cream and coffee syrup to bananas and mix in blender for an additional 30 seconds.

Spread approximately one-third of mashed Twinkies evenly on bottom of the pie crust. Pour one-third of banana mixture evenly over the layer of Twinkies; alternate layers until both mixtures have been used. Refrigerate for about 30 minutes; serve cold.

Before serving, add whipped cream generously to taste and sprinkle with nutmeg.

Banana Popsicles

Banana Popsicles

Banana Popsicles

2 medium bananas
1/4 cup toasted rice cereal
1/4 cup miniature chocolate chips
3 tablespoons finely chopped peanuts
Light corn syrup
Wooden craft sticks (Popsicle sticks)

Cut each banana in half. Insert wooden craft stick into the cut end and place on a plate covered with foil. Cover banana with plastic wrap and put in freezer for 10 to 15 minutes until firm.

Combine peanuts, cereal, and chocolate chips in a small bowl and mix well. Uncover frozen bananas and brush with corn syrup. Roll bananas in cereal mixture to coat. Loosely wrap each banana with plastic wrap. Place in freezer for at least 15 minutes or until you are ready to serve them. Make a double batch and store in freezer bag for a quick grab and go breakfast!

Candied Popcorn

 

Candied Popcorn
Candied Popcorn

6 quarts plain popped popcorn.
3/4 cup light corn syrup
1/4 cup butter or margarine
2 tablespoons water
4 cups (1 pound) confectioners’ sugar
1 cup miniature marshmallows

Place popcorn in a large roasting pan.

In a 3-quart saucepan, coming the remaining ingredients; cook and stir over low heat just until the mixture comes to a boil. Pour over popcorn and toss to coat. Cool.

Store in an airtight container.

 

Candy Bar Meltaways

 

Candy Bar Meltaways

Candy Bar Meltaways

1 roll refrigerator sugar Slice ‘n’ Bake cookies
1 (9 1/2 ounce) package Milky Way junior-size bars
1/2 cup cornflake crumbs, crushed
1/2 cup nuts, chopped

Pat cookie dough in bottom of ungreased 9 x 13-inch pan. Bake at 375 degrees F for 12 to 15 minutes or until golden brown. Remove from oven. Arrange candy evenly over crust; return to oven for 2 to 3 minutes or until candy softens. Remove from oven; spread. Sprinkle with cornflake crumbs and nuts; press lightly. Cool; cut into 36 bars.

Almond Sugar Cookies

 

Almond Sugar Cookies

Almond Sugar Cookies

Source: Country Living On-Line

Vegetable oil cooking spray
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
6 tablespoons butter, softened
6 tablespoons vegetable shortening
3 eggs, separated
1 1/2 teaspoons almond extract
1/4 cup orange juice
1 cup sliced almonds

Preheat oven to 350 degrees F. Lightly coat two large baking sheets with cooking spray. Set aside.

Sift flour, baking powder, salt and sugar into a large mixing bowl. Cut in butter and vegetable shortening with a pastry blender or two knives until dough resembles coarse meal. Mix in egg yolks.

In a medium bowl, beat egg whites and almond extract with mixer until soft peaks form

Candy Bar Muffins

 

Candy Bar Muffins

Candy Bar Muffins

1 package refrigerated crescent rolls
Fun-size candy bars (Snickers, Milky Way, etc.)
1/4 cup (1/2 stick) butter
1/4 cup chocolate chips

Unroll a package of crescent rolls. Wrap a triangle fun size candy bar. Seal all the seams.

Melt butter and dip each rolled candy bar into the butter.

Place in a muffin pan.

Bake at 375 degrees F for 12-15 minutes.

Meanwhile, in a saucepan, mix together any remaining butter with chocolate chips. Melt.

Drizzle melted chocolate on top of finished muffins.

Baklava Cheesecake

Baklava Cheesecake

This recipe is extremely time-consuming. Begin preparation two days before you plan to serve it.Crust
1 pound phyllo pastry sheets
1/2 cup melted butter Filling
32 ounces cream cheese
1 cup honey
1/4 cup fresh lemon juice
2 teaspoons vanilla extract
6 eggs

Topping
1/2 cup walnuts
1/2 cup blanched almonds
1 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 cup butter, melted
1/2 cup granulated sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 (1 1/2-inch) cinnamon stick
1 tablespoon cognac

Filling: Position rack in lower third of oven and preheat to 350 degrees F.Beat cream cheese in large bowl of mixer until light and fluffy. Gradually mix in honey, lemon juice and vanilla extract. Beat in eggs one at a time until just incorporated. Set aside.Crust: Brush 10-inch springform with butter. Arrange 1 phyllo pastry sheet with long edge partially to edge of surface (cover remaining sheets with damp towel.) Brush left half of sheet with butter and fold right half over. Brush top with butter. Place in prepared pan, buttered side up, leaving 5 inches over-hanging at one end. Cover with another dampened towel. Butter and fold second phyllo sheet and arrange in pan, overlapping first sheet by 3 inches. Repeat with 4 more sheets, covering entire pan. Wrap remaining pastry airtight and refrigerate. Stir through filling and pour into crust. Cover filling with overhanging phyllo, squaring at edge of pan. Bake until pastry is light brown and cake is firm to touch, about 50 minutes.Remove pan sides. Using a wooden pick, poke 12 holes in top of cake to allow steam to escape. Cool completely on rack. Refrigerate 2 days to mellow flavors, covering after first day.Topping: Preheat oven to 350 degrees F. Cover baking sheet with 2 pieces of parchment. Coarse grind all nuts with 1 tablespoon sugar and 1 teaspoon of cinnamon in processor. Stack 10 reserved pastry sheets on work surface. Set rim of springform atop pastry. Cut around inside of rim through entire stack using a sharp knife, making 10 rounds. Cover rounds with damp cloth. Set pan rim on prepared baking sheet. Brush parchment and inside of pan rim, with butter. Place 1 pastry round in pan rim brush with butter. Repeat with 4 more rounds. Spread nut mixture evenly over pastry. Top with remaining 5 pastry rounds, brushing each with butter. Using ruler as guide, cut pastry into 16 wedges with sharp knife. Sprinkle lightly with water. Bake until crisp and golden, about 30 minutes.Meanwhile heat 1/2 cup sugar, water and lemon juice in heavy small sauce pan over low heat, swirling pan occasionally until sugar dissolves. Add cinnamon stick, increase heat to medium and boil until syrupy, about 4 minutes. Remove from heat. When bubbles subside stir in Cognac. Flatten pastry atop cake. Remove pan rim from topping. Set topping on cake, using a large spatula. Re-cut wedges. Replace pan rim on assembled cake. Immediately pour on hot syrup. Cool 1 hour. Refrigerate for 1 to 6 hours. Let cakes stand for 20 minutes before serving.Makes 16 servings.

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