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.

Black-Bottom Sweet Potato Pie

Black-Bottom Sweet Potato Pie

Black-Bottom Sweet Potato Pie

 

Basic Piecrust for a Double-Crust Pie
3 large orange-fleshed sweet potatoes
(Louisiana yams), scrubbed
8 tablespoons (1 stick) butter, melted
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten
1/4 cup half-and-half
3/4 teaspoon ground cinnamon
1 teaspoon ground nutmeg

On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8 inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan.

Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.

Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes.

Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.

Preheat the oven to 400 degrees F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.

Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.

Reduce the oven temperature to 350 degrees F. Bake until a knife inserted in the center of the filling comes out clean, about 1 1/2 hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve.

Makes 8 servings.

Basic Piecrust
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter-flavored vegetable shortening, chilled
1/3 cup iced water

Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits.

Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.

Makes one 9-inch pie crust.

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Berry Cheesecake Pie

 

Berry Cheesecake Pie

Berry Cheesecake Pie

Source: Family Circle – 3/4/03

Makes 12 servings.

Crust
3 cups finely ground graham crackers (about 18 boards)
3/4 cup (1 1/2 sticks) butter, melted

Filling
3 tablespoons raspberry- or strawberry-flavored gelatin
1/3 cup water
12 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup heavy cream
1 cup (4 ounces) shaved milk chocolate

Garnish
1/2 cup heavy cream
1 tablespoon granulated sugar
2 tablespoons raspberry- or strawberry-flavored liqueur
1/4 cup fresh raspberries or halved strawberries

Preheat oven to 350 degrees F.

Crust: In large bowl, stir together graham cracker crumbs and butter until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch glass pie plate. Bake for 10 minutes. Transfer the pie dish to a wire rack; let cool.

Filling: In small saucepan, sprinkle gelatin over the water; let stand until gelatin is softened, about 3 minutes. Heat over medium-low heat until gelatin is melted and liquid is clear, about 3 minutes. Let cool slightly.

In large bowl, beat cream cheese until smooth and creamy, about 1 minute. Add sweetened condensed milk; beat until smooth. On low speed, drizzle in gelatin mixture. Increase to medium-high speed; beat 2 minutes or until smooth.

In medium-size bowl, beat the 3/4 cup heavy cream on medium speed until foamy. Increase speed to medium-high; beat until soft peaks form. Gently fold whipped cream and shaved chocolate into cream cheese mixture. Spoon into crust. Refrigerate 4 hours or until firm.

Garnish: In medium-size bowl, beat together the 1/2 cup heavy cream and sugar until soft peaks form. Drizzle in the liqueur; beat on medium high speed until stiff peaks form. Gently spoon the whipped cream mixture into a pastry bag fitted with a star tip. Pipe rosettes decoratively on top of the cheesecake. Garnish the top of the cheesecake with the raspberries or strawberries.

Nutrient value per serving: 560 calories; 39 g fat (23 g saturated); 8 g protein, 48 g carbohydrate; 1 g fiber; 282 mg sodium; 109 mg cholesterol

Butterscotch Pumpkin Cake

Butterscotch Pumpkin Cake

1 (11 ounce) package butterscotch flavored chips, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup pure pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons confectioners’ sugar (optional)

Preheat oven to 350 degrees F. Grease 12-cup Bundt pan.

Microwave 1 cup butterscotch chips in small, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with confectioners’ sugar. Serve with Butterscotch Sauce.

Butterscotch Sauce: Heat 1/3 cup evaporated milk in a medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining chips; stir until smooth. Return to heat. Stirring constantly. Bring mixture just to a boil; cool to room temperature; stir before serving.

Butterscotch Popcorn

Butterscotch Popcorn

Butterscotch Popcorn

1 (12 ounce) package butterscotch morsels
1 cup white corn syrup
1/4 cup butter
12 cups popped popcorn
1 (12 ounce) can salted peanuts

Preheat oven to 300 degrees F.

In saucepan, combine butterscotch morsels, corn syrup and butter. Cook over medium heat, stirring occasionally until mixture boils. Place popcorn and nuts in greased roasting pan. Pour mixture over popcorn; toss to coat well. Bake for 45 minutes, stirring frequently. Remove from oven, stir every 10 minutes until slightly cool. Cool completely.

Baked Caramel Corn

Baked Caramel Corn

Baked Caramel Corn

1 cup butter or margarine
2 cups firmly packed brown sugar
1/2 cup light or dark corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
6 quarts popped popcorn, unsalted

Melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes.

Remove from heat. Stir in baking soda and vanilla extract. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake at 250 degrees F for 1 hour, stirring every 15 minutes.

Remove from oven; cool completely. Break apart.

Makes about 5 quarts.

Baklava Cheesecake

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.

Chocolate Turtle Cheesecake

Chocolate Turtle Cheesecake

1 (14 ounce) bag caramels
1 (5 ounce) can evaporated milk
1 1/4 cup chopped pecans, divided
1 (9-inch) chocolate crumb piecrust
3 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup milk
1 (3.9 ounce) box instant chocolate pudding mix
1/2 cup fudge topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1 cup chopped pecans. Pour into piecrust.

Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer.

Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.

Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

Banana S’Mores

Banana S'Mores

 

Banana S’Mores

3/4 cup graham cracker crumbs
1/2 cup original Bisquick
2 tablespoons granulated sugar
1/4 cup butter or margarine, melted
2 medium bananas
2 tablespoons lemon juice
1 1/3 cups milk
1 small box vanilla or chocolate instant pudding
and pie filling mix
3/4 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips

Mix cracker crumbs, Bisquick and sugar in small bowl. Stir in margarine until moistened. Press in bottom of ungreased 8-inch square microwavable dish.

Microwave uncovered on HIGH for 1 minute 30 seconds to 3 minutes, rotating dish 1/2 turn every minute until crust bubbles up slightly and then begins to flatten. Cool 10 minutes on wire rack.

Peel and slice bananas; dip into lemon juice. Arrange on cooled crust.

Beat milk and pudding mix (dry) with wire whisk or electric mixer on low speed until smooth. Stir in marshmallows. Spread over bananas. Sprinkle with chocolate chips. Refrigerate up to 1 hour before serving. Refrigerate any remaining S’Mores.

Makes 9 servings.

Chantilly Cream :)

Chantilly Cream

Chantilly Cream

1 cup cream
1 tablespoon granulated sugar or vanilla sugar
1 teaspoon vanilla extract

In a cold bowl and using cold beaters, whip cream, sugar and vanilla extract on high speed to medium-stiff peaks. Store, covered with plastic wrap, in the refrigerator until ready for use, up to 24 hours. Yields 2 cups.

Chocolate Chantilly Cream
1 tablespoon cocoa
3 tablespoons confectioners’ sugar or vanilla sugar
1 1/2 cups cream
1/2 teaspoon vanilla extract

Sift together cocoa and confectioners’ sugar. Mix into 1/4 cup of the cream, stirring until cocoa is completely dissolved. In a cold bowl and using cold beaters, whip remaining cream on high speed to stiff peaks while slowly pouring in the cocoa mixture and vanilla extract. The mixture will have medium-stiff peaks. Store covered with plastic wrap in the refrigerator until ready for use, up to 24 hours.

Yields 3 cups.

Pineapple-Banana Slush

Pineapple-Banana Slush

Pineapple-Banana Slush

1 medium-size ripe banana
1 1/2 cups pineapple juice
2 tablespoons honey
Ice cubes

Combine first 3 ingredients in container of an electric blender. Add enough ice cubes to measure 3 cups. Blend until smooth. Serve immediately.

Bananas on Sticks

 

Bananas on Sticks

Bananas on Sticks

2 tablespoons butter
1 (8 ounce) milk chocolate candy bar
2 tablespoons shortening
16 wooden sticks
4 cups Corn Chex cereal, crushed to 1 1/3 cups

Melt butter in shallow baking dish in 300 degree F oven. Remove pan; add cereal crumbs. Stir and return to oven for 10 minutes to lightly toast. Cool.

Heat chocolate and shortening in double boiler over hot, not boiling, water until melted. Pour into shallow pan and let cool 15 minutes.

Dip bananas in chocolate and roll in crumbs. Freeze until set, about 2 to 3 hours.

Makes 16.

Bananas Foster Sundae

Bananas Foster Sundae

2 tablespoons butterBananas Foster Sundae
1/4 cup packed brown sugar
Pinch of ground cinnamon
1 tablespoon cinnamon schnapps
2 large bananas, sliced
1 ounce rum or brandy
Vanilla ice cream

In saucepan, heat butter and sugar over medium heat. Cook until sugar has melted and caramelized. Stir in cinnamon and schnapps. Add bananas to butter mixture; cook and stir until coated with sugar mixture, about 2 minutes. Pour rum or brandy over top of banana mixture; do not stir. With long match, light rum or brandy. When flames die down, spoon warm sauce over ice cream in individual dessert dishes.

Makes 6 servings.

Date Squares

 

Date Squares

Date Squares

1 1/2 cups flour
1 1/2 cups rolled oats
1 cup brown sugar, packed
1/2 cup butter, softened
1/2 teaspoon baking soda
Pinch of salt

Filling
2 (8 ounce) packages chopped dates
1 cup water
1/4 cup granulated sugar
1 teaspoon vanilla extract

Combine filling ingredients in saucepan; simmer for about 5 to 10 minutes, or until mixture is thick. Set aside to cool.

Mix flour, oats, sugar, butter, baking soda and salt; press about half of mixture in a greased and floured 9 x 13-inch pan. Spread filling over the oat layer. Add remaining oat mixture and press down lightly with hands. Bake at 350 degrees F for 20 minutes.

Cool completely before cutting.

Banana Cream Brownie Squares

Banana Cream Brownie Squares

Banana Cream Brownie Squares

3/4 cup dry roasted peanuts, chopped
1 (15 ounce) package brownie mix (plus ingredients to make brownies)
3 medium bananas divided
1 1/4 cups cold milk
1 package vanilla instant pudding and pie filling
1 (8 ounce) container frozen whipped topping, thawed
12 strawberries
1 (1 ounce) square semisweet chocolate for baking (optional)

Preheat oven to 350 degrees F.

Chop peanuts. Prepare brownie mix according to package directions, stir in 1/2 cup of the peanuts. Pour into a 9 x 9-inch baking dish. Bake according to package directions. Cool completely.

Slice 2 bananas; place in single layer over brownie.

In a small bowl, whisk pudding mix into milk. Beat until mixture just begins to thicken. Gently fold in 2 1/2 cups of the whipped topping. Quickly spread pudding mixture over bananas. Refrigerate 30 minutes.

Sprinkle remaining peanuts over pudding mixture. You can grate the chocolate for garnish over top of the dessert.

Black Forest Trifle

Black Forest Trifle

1/2 (18.25 ounce) box devil’s food cake mix
1/2 cup rum
1 (21 ounce) can cherry pie filling

Chocolate Custard
2/3 cup granulated sugar
1/4 cup cocoa
1/8 teaspoon salt
3 eggs, beaten
2 cups milk

Topping
1 cup whipping cream
2 tablespoons confectioners’ sugar
1/4 cup sliced almonds, toasted

Prepare cake mix according to package directions; cut into 1/2 inch slices. Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2 to 4 tablespoons rum. Spoon half of cherry pie filling over cake; top with half of chocolate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill. Beat whipping cream until foamy; gradually add confectioners’ sugar, beating until soft peaks form. Spread over custard; garnish with almonds.

Chocolate Custard: Combine first 3 ingredients in top of double boiler. Combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick. Cool.

Yield: 10 servings

Soda Fountain Pie

Soda Fountain Pie

1 1/2 cups crushed sugar cones (about 12)
1/2 cup butter or margarine, melted
1/4 cup granulated sugar
3 1/2 cups fresh strawberries, divided
1 quart vanilla ice cream, softened
1/3 cup malted milk powder
1 1/2 cups fudge ice cream topping, softened
Additional strawberries (optional)

Combine crushed sugar cones, butter and sugar. Press onto the bottom and up sides of an ungreased 10-inch pie plate. Freeze.

Place 3 cups of strawberries in a blender or food processor; cover and pur

Raspberry Slush

Raspberry Slush

Raspberry Slush

2 small boxes raspberry gelatin
1 (12 ounce) can frozen lemonade
1 (12 ounce) can orange juice
2 cups cranberry-raspberry juice
2 cups vodka

Make gelatin according to package directions. Add frozen juices and cranberry-raspberry juice. Stir well. Add vodka. Freeze in covered container, stirring every 1 or 2 hours initially to keep mixed and allow to slush.

Chocolate Ravioli with Raspberry Sauce

Chocolate Ravioli with Raspberry Sauce

 

Serves 4

Ganache
6 tablespoons heavy cream
3 ounces bittersweet chocolate
3 ounces butter

Combine over low heat, stir until melted and refrigerate until set.

Pasta
2 tablespoons cocoa powder
2 tablespoons hot water
2 tablespoons melted bittersweet chocolate
1 1/2 cups semolina flour
1/4 cup granulated sugar
3 eggs

Combine cocoa and hot water to make a paste. Combine cocoa paste, bittersweet chocolate, semolina flour, sugar and 2 eggs in a mixing bowl with dough hook. Mix dough until smooth, remove from bowl and knead adding flour as necessary until dough is no longer sticky. Wrap in plastic and refrigerate for 1 hour.

Pass dough through a pasta machine according to manufacturer

Apricot Cookies

 

 

 

Apricot Cookies

Apricot Cookies

4 cups all-purpose flour
1 medium container cottage cheese
1 pound margarine

Mix butter and margarine, add flour. Refrigerate 3 to 4 hours.

Roll out dough on a floured board to about 1/8 inch thickness. Cut with pastry cutter into about 1 1/2-inch squares. Put filling in center of each and bring one side towards the middle. Then bring other side slightly over the top of that one. Pinch together to hold. Brush top of each with beaten egg yolk. Bake at 350 degrees F for 15 minutes until golden brown.

Fillings
Boil fresh apricots down to make a paste. If fresh apricots are not available, use apricot preserves, apricot filling or prune filling (lekvar).

Make a nut filling with ground nuts, mixed with sugar to taste and a little orange juice.

Use dry cottage cheese with a little egg and sugar.

Use any of the filling sparingly.

Chocolate Pudding Yogurt Pops

Chocolate Pudding Yogurt Pops

1 (16 ounce) container extra-creamy plain nonfat yogurt (2 cup)
1 small box chocolate instant pudding and pie filling
6 (3 ounce) paper cups
6 wooden ice cream sticks

Beat yogurt and pudding and pie filling (dry) with wire whisk or hand beater until smooth. Spoon into paper cups; insert wooden ice cream sticks in center of yogurt mixture in each cup. Freeze about 4 hours or until firm. Peel off paper cups before serving.

Yield: 6 servings.

Per Serving: 101 Calories; trace Fat (3.9% calories from fat); 5g Protein; 20g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 294mg Sodium

Exchanges: 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates

Sandwich Cookies

Spread 1 tablespoon of the pudding-yogurt mixture between graham crackers or 1 teaspoon of the mixture between vanilla wafers. Freeze for 2 hours.

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