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.

Cherry Cake Pudding

Cherry Cake Pudding

1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons margarine
1/2 cup granulated sugar
Cherry Cake Pudding

Cherry Cake Pudding

2 eggs, well beaten
1/2 cup milk
1/4 cup cherry juice
1/2 teaspoon vanilla extract
2 cups canned red cherries, pitted

Preheat oven to 400 degrees F. Lightly grease a 1 1/2-quart baking dish.

Combine cake flour with baking powder and salt. Cream margarine; add sugar and cream until light and fluffy. Add eggs; beat until blended. Add dry ingredients alternately with combined milk and cherry juice, beating smooth after each addition. Stir in vanilla extract. Place drained cherries in baking dish. Pour batter over cherries. Bake 30 to 35 minutes or until done.

Serve warm, plain or with whipped cream.

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Delicate White Cake with Lemon Filling

Delicate White Cake with Lemon Filling

Delicate White Cake with Lemon Filling

White Cake
1/2 cup shortening
1 1/2 cups granulated sugar
2 1/4 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 teaspoon vanilla extract
5 egg whites, stiffly beaten

Cream shortening; add sugar gradually and cream thoroughly. Sift flour, baking powder and salt together and add to sugar mixture alternately with the milk and water mixed. Add vanilla extract and fold in egg whites. Pour into 2 well-greased and floured 8-inch cake pans. Bake at 350 degrees F for 30 to 35 minutes. Cool. Remove from pans.

Lemon Filling
5 egg yolks
1 cup granulated sugar
1/2 cup lemon juice
2 tablespoons grated lemon rind
Confectioners

Creme Brulee

Creme Brulee

Creme Brulee

(Burnt Cream)

In the American Northeast, this dish is called Vermont Baked Custard. It is known as Cambridge Cream at Trinity College in Cambridge, England, where it is a specialty.

1 quart heavy cream
2 cups milk
Pinch of salt
1/2 cup granulated sugar
12 egg yolks, beaten
1 tablespoon vanilla extract
3/4 cup brown sugar

Preheat oven to 350 degrees F.

In the top of a double boiler, combine cream, milk, sugar and salt. Heat over boiling water until sugar is dissolved. Pour cream mixture into beaten egg yolks; mix well, and add vanilla extract. Pour into a 9 x 12-inch baking dish. Bake in a large pan containing boiling water to a depth of 1 inch for 45 minutes. Remove from oven and chill.

Several hours before serving, cover top of custard with brown sugar forced through a sieve, until sugar glaze is about 1/4 inch thick all over. Place under the broiler, watching carefully, until sugar is melted, being sure not to burn. Chill once more before serving.

Low Fat Caramel Apple Cobbler

Low Fat Caramel Apple Cobbler

10 ounces frozen apple slices
2 tablespoons apple juice
1/2 cup fat free caramel topping
1 tablespoon lemon juice
2/3 cup unbleached all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
Cool Whip Free

Thaw apples.

In medium glass bowl, combine apple juice and caramel topping. Microwave, uncovered, on HIGH for 2 minutes, stirring twice during cooking. Add apples and lemon juice, stirring until coated; set aside.

In medium bowl, combine flour, sugar and cinnamon. Sprinkle over apple mixture. Microwave, uncovered on HIGH for 7 minutes or until heated through. Sprinkle apple mixture with additional cinnamon. Chill for 1 hour.

Top with Cool Whip just before serving.

Brandied Pumpkin Cheesecake

Brandied Pumpkin Cheesecake

Crust
1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup granulated sugar

Combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10-inch springform pan and 2 inches up sides. Bake at 350 degrees F for 10 minutes.

Filling
19 ounces cream cheese (at room temperature)
1 cup granulated sugar
4 medium eggs
1 (14 ounce) can pumpkin (no spices added)
2 1/2 teaspoons ginger
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/3 cup brandy
Whipped cream
Preserved ginger

Beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy and mix until well blended. Pour cheese mixture into crust and bake at 325 degrees F for 50 or 60 minutes, or until well risen. Turn off heat and let cheesecake cool in oven. When cold, decorate top with whipped cream and sliced ginger.

Cherry Coconut Ice Cream Pie

Cherry Coconut Ice Cream Pie

1 1/3 cups flaked coconut
2 tablespoons butter or margarine, melted
1/4 cup graham cracker crumbs
2 tablespoons granulated sugar
1 quart vanilla ice cream
1 cup Frozen Cherry Mix

Combine coconut and butter. Mix well. Add crumbs and sugar, mixing thoroughly. Press firmly on bottom and sides of  8-inch pie pan. Bake at 375 degrees F for 10 to 12 minutes or until lightly browned. Cool.

Soften ice cream and spread in coconut shell. Spread Frozen Cherry Mix over top and freeze. Thaw just enough to soften so that pie may be cut in wedges.

Frozen Cherry Mix
5 quarts steamed tart red cherries
2 (20 ounce) cans crushed pineapple, drained
3 cups granulated sugar
8 teaspoons ascorbic acid powder
2 teaspoons cinnamon
1/8 teaspoon cloves
2 (1 3/4 ounce) packages powdered fruit pectin

Pit cherries. Chop coarsely. (Fruit and juice should measure about 12 cups.) Drain juice from cherries and reserve. Add pineapple to cherries.

Combine sugar, ascorbic acid powder and spices. Add to cherries and pineapple. Mix well. Let stand to dissolve sugar.

Combine pectin and cherry juice in large saucepan. Heat to a full rolling boil. Boil 1 minute, stirring constantly. Add to cherry mixture. Stir for 2 minutes. Ladle into containers. Seal. Allow to stand at room temperature until set, about 8 to 10 hours. Freeze.

Makes 10 pints.

Devil Dogs

Devil Dogs

Devil Dogs

2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup vegetable shortening
1 egg, beaten
1 cup milk
1 teaspoon vanilla extract

Filling
1/3 cup evaporated milk
2/3 cup shortening
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

Sift dry ingredients. Add shortening, egg, milk, and vanilla extract. Mix well. Drop by teaspoon onto greased cookie sheet. Bake at 425 degrees F for 5 minutes.

For the filling, mix evaporated milk, shortening, sugar and vanilla extract. Beat at high speed of an electric mixer for 5 minutes. Put two cookies together with a generous amount of filling.

Apple-Cinnamon Popcorn

Apple-Cinnamon Popcorn

Apple-Cinnamon Popcorn

2 cups chopped dried apples
10 cups popped popcorn
2 cups pecan halves
4 tablespoons butter, melted
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons brown sugar
1/4 teaspoon vanilla extract

Preheat oven to 250 degrees F. Place apples in a large shallow baking pan. Bake for 20 minutes. Remove pan from oven and stir in popcorn and nuts.

In a small bowl combine remaining ingredients. Drizzle butter mixture over popcorn mixture, stirring well. Bake for 30 minutes, stirring every 10 minutes. Pour onto wax paper to cool. Store in airtight container.

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.

Almond or Macadamia Cheesecake Brownies

 

 

 

Almond or Macadamia Cheesecake Brownies

Almond or Macadamia Cheesecake Brownies

4 (1 ounce) squares semisweet chocolate or
2/3 cup semisweet chocolate chips
5 tablespoons butter, divided
3 ounces cream cheese, softened
1 cup granulated sugar
3 eggs, divided
1/2 cup plus 1 tablespoon flour
2 teaspoons vanilla extract, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 cup chopped almonds or macadamias

Preheat oven to 350 degrees F. Butter an 8-inch square pan.

Melt chocolate and 3 tablespoons of the butter in small heavy saucepan over low heat; set aside.

Mix cream cheese with remaining 2 tablespoons of butter in a small bowl. Slowly, add 1/4 cup sugar, blending well. Add 1 egg, 1 tablespoon flour and 1 teaspoon vanilla extract; set aside.

Beat remaining 2 eggs and 3/4 cup sugar in large bowl until light. Add baking powder, salt, and 1/2 cup flour. Blend in chocolate mixture, remaining 1 teaspoon vanilla extract and almond extract. Stir in nuts.

Spread half the chocolate mixture in prepared pan. Cover with cream cheese mixture, then spoon remaining chocolate mixture over the top. Swirl with knife or spatula to create a marbled effect. Bake 30 to 35 minutes or until set in center. Do not overbake.

Almond Icing
1/2 cup semisweet chocolate chips
2 tablespoons butter
3 tablespoons milk
1/4 teaspoon almond extract
1 cup confectioners’ sugar

Combine chocolate chips, butter, milk and almond extract in small heavy saucepan. Stir over low heat until chocolate is melted. Add confectioners’ sugar; beat until glossy and easy to spread.

Yields 18 brownies.

* If substituting macadamias for the almonds, omit the almond flavoring in the batter. Substitute vanilla extract for the almond extract in the frosting.

An additional 1/2 cup of nuts may be sprinkled over top of icing.

April Fool Cookies

 

April Fool Cookies

April Fool Cookies

6 ounces milk chocolate chips
1/4 bar (1 ounce) paraffin
1 small jar peanut butter
20 saltine soda crackers

Spread peanut butter between two saltines. Using tongs, dip into melted chocolate and paraffin and cover all. Set on wax paper. To harden faster, put into refrigerator.

Plum Clafouti

Plum Clafouti

Plum Clafouti

2 eggs

1 egg yolk
1/4 cup granulated sugar
1/2 cup half-and-half
1 tablespoon brandy (optional)
6 tablespoons all-purpose flour
Dash of salt
2 cups sliced, pitted Asian plums (6 plums)
1/4 cup minced crystallized ginger

Preheat oven to 350 degrees F.

Whisk together eggs, yolk, granulated sugar, half-and-half and brandy. Stir in flour and salt.

Scatter plums and ginger in bottom of 8-inch round pan. Pour on egg mixture.

Bake until clafouti is puffed and firm, about 40 minutes. Remove from oven. Sprinkle with confectioners’ sugar. Set aside 10 minutes.

Cut in half and serve warm.

Yields 2 servings.

Banana Pineapple Dessert

Banana Pineapple Dessert

Banana Pineapple Dessert

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup margarine or butter, melted
3 bananas, sliced
8 ounces cream cheese, softened
3 1/2 cups cold milk
2 small boxes vanilla flavor instant pudding
20 ounces crushed pineapple, drained
8 ounces Cool Whip

Confetti Popcorn

Confetti Popcorn

Confetti Popcorn

1 package microwave popcorn
1/2 cup M&Ms or small gumdrops
1/3 cup unsalted peanuts
2 cups miniature marshmallows
3 tablespoons butter or margarine

Microwave popcorn according to package directions. Grease an 8-inch square pan. Remove unpopped kernels from popcorn.

In large greased bowl, combine popcorn with candy and peanuts. Place marshmallows and margarine in microwave-safe container. Microwave on HIGH for 1 1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking. Pour marshmallow mixture over popcorn mixture; toss until evenly coated. With buttered hands, press mixture into prepared pan. Refrigerate until firm. Cut into bars.

Cheesecake on a Stick

Cheesecake on a Stick

1 (8-inch) cheesecake
1 (12 ounce) package milk chocolate chips
2 tablespoons vegetable shortening
1/2 cup chopped nuts of your choice or brittle chips
8 Popsicle sticks

Line a baking sheet with wax paper. Cut cheesecake into 8 equal wedges. Make a 1/4-inch horizontal slit in the center back of the crust of each slice of cheesecake with the tip of a knife. Insert a wooden craft stick through the slit, halfway into each slice. Place the slices on the baking sheet, cover, and freeze overnight.

Melt the chocolate chips and shortening over low heat, stirring constantly. Remove from the heat and spoon over the cheesecake slices, coating completely and allowing the excess chocolate to drip back into the saucepan. Before the chocolate hardens, sprinkle 1 tablespoon nuts over the top of each and return to the baking sheet; freeze for 1 hour, or until the chocolate and cheesecake are frozen.

Butterfinger Pie

 

Butterfinger Pie

Butterfinger Pie

8 ounces cream cheese, softened
1 package mini-Butterfinger* bars, chopped
1 large container Cool Whip
1 (9-inch) graham cracker crust

In a large bowl, beat cream cheese until smooth, then add chopped Butterfinger bars. Fold in thawed Cool Whip. Put mix in shell and let it firm in the refrigerator.

It is best to make this the day before you plan to serve it. If you are unable to, put it in the freezer to firm.

* You can also make this with Oreo cookies, Peanut Butter Cups or Heath bars.

Apple Harvest Blondies

 

 

Apple Harvest Blondies

Apple Harvest Blondies

2/3 cup butter
2 1/4 cups packed brown sugar, divided
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2 medium-large Paula Red apples, peeled, cored and chopped
3 ounces block cream cheese
2 ounces chopped pecans
1 teaspoon cinnamon

Place cream cheese in freezer for one hour.

Preheat oven to 350 degrees F.

Melt butter in a large saucepan. Remove from burner and stir in 2 cups brown sugar and stir thoroughly. Add the eggs, flour, baking powder, salt and vanilla extract and stir until well blended. Fold in chopped apples and pour the mixture into an ungreased 9 x 13-inch baking pan.

Chop the cream cheese into small pieces and mix with the remaining 1/4 cup brown sugar, pecans and cinnamon. Sprinkle mixture on the batter and bake for 35 minutes.

Serve warm or at room temperature. Refrigerate leftovers.

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.

 

Fruit Slush Mix

Fruit Slush Mix
Fruit Slush Mix

4 cups granulated sugar
1 (6 ounce) can frozen orange juice concentrate
1 (46 ounce) can pineapple juice
4 cups water
1/2 cup lemon juice

Combine sugar and water in a medium saucepan. Heat until sugar is dissolved.Add orange juice concentrate, lemon juice, and pineapple juice. Fill 6 or 7 ice cube trays with mixture. Freeze until firm. Remove cubes from freezer trays and store in plastic bags. Use within 6 months. Makes about 100 small cubes.

Variation: Add 5 to 6 mashed bananas to mixture before freezing.

Fruit Slush: Fill a glass with Fruit Slush Mix cubes. Add ginger ale to cover. Let stand 15 minutes and stir and serve.

7-up jello salad

7-up jello salad

7-up jello salad

1 small box lemon Jell-O
1 cup hot water
8 ounces cream cheese
1 1/2 teaspoons vanilla extract
1 cup 7-Up
1 cup crushed pineapple

Into blender put Jell-O, hot water, and cream cheese and blend until cheese is mixed well. Add vanilla extract, 7-Up and pineapple. Stir until well mixed. Pour into mold. Place in refrigerator to set (about 4 to 5 hours).

NOTE: For sugar-free salad, use sugar-free Jell-O, diet 7-Up, pineapple in its own juice.

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