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.

Brandied Peach Cheesecake

Brandied Peach Cheesecake

8 ounces cream cheese, softened
1 3/4 cups milk, divided
1/4 cup cognac or other brandy
1 box instant vanilla pudding mix
1 (8-inch) graham cracker crust
10 ounces frozen peaches, thawed and drained
1/4 cup currant jelly
2 teaspoons cognac

Stir cream cheese until soft; blend in 1/2 cup of the milk. Add remaining milk, cognac and pudding mix. Beat slowly just until well mixed. Pour into crust. Chill 1 hour.

Arrange peach slices attractively on cheese filling.

Heat jelly and additional cognac together. Pour over peach slices. Chill.

Serves 6.

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Black Bottom Pie

 

Black Bottom Pie

Black Bottom Pie

1/2 cup granulated sugar
1 tablespoon cornstarch
2 cups milk, scalded
4 egg yolks, beaten
1 (6 ounce) package semisweet chocolate chips
1 teaspoon vanilla extract
1 (9-inch) deep pie shell, baked
1 envelope unflavored gelatine
1/4 cup cold water
4 egg whites
1/2 cup granulated sugar
1 cup whipping cream, whipped

Combine sugar and cornstarch. Slowly add scalded milk to beaten egg yolks. Stir into sugar-cornstarch mixture. Cook in top of double boiler until custard coats a spoon.

To 1 cup of the custard, add chocolate pieces. Stir until chocolate is melted. Add vanilla extract. Pour into cooled pie shell and chill.

Soften gelatine in cold water and add to remaining hot custard. Stir until dissolved. Chill until slightly thick.

Beat egg whites, adding sugar gradually, until mixture stands in stiff peaks. Fold in custard-gelatine mixture. Pour over chocolate layer and chill until set. Top with whipped cream and chocolate curls or shavings.

Mocha Ice Cream Pie

Mocha Ice Cream PieMocha Ice Cream Pie

1/4 cup butter
1 (16 ounce) package semisweet chocolate chips
1 tablespoon light corn syrup
2 cups Rice Krispies
1 quart mocha ice cream (or your favorite ice cream)
1 chocolate bar, shaved into shreds

Melt butter and chocolate chips in a double boiler. Stir in corn syrup and Rice Krispies; mix well. Pour mixture into an 8-inch springform pan. Press mixture firmly to the bottom and sides of pan. Freeze mixture for 10 to 15 minutes or until firm.

Fill with ice cream and garnish with shaved chocolate shreds.

cherry carnival

Cherry Carnival

1 (16 ounce) can sour cherries
3 1/2 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
2 1/2 cups granulated sugar, divided
2 eggs
1 1/2 cups milk
3 tablespoons cornstarch
2 tablespoons lemon juice
1/2 teaspoon almond extract

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch pan.

Drain cherries, reserving juice. Cut cherries into small pieces.

Sift flour, baking powder and salt together

No-Bake Peanut Butter Cookies

No-Bake Peanut Butter Cookies

 

This is one of my favorite no-bake cookies

1/2 cup granulated sugar
1/2 cup light corn syrup
1 cup creamy peanut butter
2 cups Cheerios (honey nut are very good)

Combine sugar and syrup in pan; bring to a boil. Add peanut butter and cereal and mix. Drop by spoonsful onto wax paper, cookie sheet, etc., and let cool.

Pina Colada Dessert

Pina Colada Dessert

8 ounces cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon rum extract
3 1/2 cups thawed Cool Whip
1 (8 1/4 ounce) can crushed pineapple in syrup
2 2/3 cups (7 ounces) coconut

Beat cream cheese with sugar and rum extract until smooth. Fold in 2 cups whipped topping, pineapple with syrup and 2 cups coconut. Spread in 8-inch layer pan lined with plastic wrap. Invert pan to serving plate, remove pan and plastic wrap. Spread remaining Cool Whip over the top and sprinkle with remaining coconut. Freeze until firm, about 2 hours.

Cut into wedges to serve.

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.

Chocolate Cheese Eclairs

Chocolate Cheese Eclairs

3/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons cocoa
1 tablespoon granulated sugar
1 cup water
1/2 cup butter or margarine
Chocolate Cheese Filling (recipe follows)
Cocoa Glaze (recipe follows)

Chocolate Cheese Filling
1/4 cup semisweet chocolate chips
3 ounces cream cheese, softened
1/3 cup packed brown sugar
1/4 cup milk
1/2 teaspoon vanilla extract
1 cup chilled whipping (heavy) cream

Cocoa Glaze
1 cup confectioners’ sugar
2 tablespoon cocoa
2 tablespoons milk

Preheat oven to 400 degrees F.

Mix flour, cocoa and sugar. Heat water and butter in 3-quart saucepan to a rolling boil. Stir in flour mixture. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs; continue beating until smooth. Drop dough by about 1/4 cupsful 3 inches apart onto ungreased cookie sheet. With spatula, shape each into finger 4 1/2 inches long and 1 1/2 inches wide. Bake until puffed and darker brown on top, 35 to 40 minutes; cool.

Cut off tops; pull out any filaments of soft dough. Fill

Blackberry Dumplings

Blackberry Dumplings

2 bags frozen blackberries
1 cup granulated sugar, divided
1/3 cup water
2 cups buttermilk biscuit baking mix
1/2 cup milk
1 egg
2 tablespoons vegetable oil
1/3 cup water

Place blackberries in large covered pot, add 1/2 cup of the sugar and water and bring to a boil.

Meanwhile, in a small bowl, mix baking mix, milk, egg, oil and remaining 1/2 cup sugar to form a dough, not as thin as pancake dough and not as thick as biscuit dough, to be dropped from spoon.

Drop by spoonful into boiling berries, spacing over top of pot. Reduce heat immediately to medium low and cover. Steam for approximately 15 minutes. Do not remove lid for first 15 minutes so dumplings will cook through. Serve topped with whipping cream.

Ice Cream Sandwiches

Ice Cream Sandwiches

You want chocolate???? You GOT chocolate!! LOL

These are the biggest hit at my children’s parties….

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher (coarse) salt
1 1/4 cups unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract

Combine the flour, cocoa, baking soda and salt. Sift together onto a piece of wax paper. Set aside.

Beat butter, sugar and vanilla extract until well blended. Add eggs one at a time, beating after each addition. Mixture may look curdled at this point…that is fine.

Add the dry ingredients, stir together. Cover and cool for 1 hour in refrigerator.

Place chilled dough on work surface and divide in 2. Roll each half into a log 2-inches in diameter. This dough can be frozen or you can store in the refrigerator for about a week.

When ready to bake, preheat oven to 350 degrees F. Spray cookie sheets. Cut the logs into 1/3-inch thick rounds.

Place 2 inches apart on cookie sheets and bake 10-11 minutes. These will puff up but will then contract when cooling. Allow to completely cool.

Soften your ice cream slightly and construct sandwiches. Place back in freezer for about an hour to harden.

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.

Classic Baked Custard

Classic Baked Custard

3 cups milk
2 whole eggs
3 egg yolks
3/4 cup granulated sugar
1 tablespoon vanilla extract

Arrange 6 (1-cup) custard cups (or coffee cups) in a shallow roasting pan large enough to hold the cups without touching. Set rack in lower third of the oven. Preheat oven to 350 degrees F.

In heavy medium-size saucepan, barely boil the milk. In large bowl with a pouring spout, whisk the eggs, yolks and sugar until pale and thick, about 30 seconds. Slowly pour in the hot milk, whisking constantly.

Add vanilla extract and pour mixture into the cups, then place the roasting pan in oven. Fill pan with very hot tap water to within 1/2 inch of the top of the custard. Bake about 25 to 30 minutes. To test doneness, insert a knife 1 inch from the custard’s edge. The knife should come out clean. The center will still be jiggly, but custard will finish cooking after it’s out of the oven. Remove some of the hot water with a baster, then remove custard cups.

NOTE: This may also be baked in a 1 1/2-quart casserole, placed in a larger pan with hot water poured halfway up the sides. Bake for one hour.

Brown Sugar Cheesecake with Bourbon Butterscotch Sauce

Brown Sugar Cheesecake with Bourbon Butterscotch Sauce

Source: Gourmet magazine – February 1998

Crust
1/3 cup pecans
16 thin chocolate wafer cookies
4 (5 x 2 1/2-inch) graham crackers
1/3 cup packed dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, softened
1/4 teaspoon salt

Filling
24 ounces cream cheese, softened
4 large eggs
3 tablespoons Bourbon
1 teaspoon vanilla extract
1 cup packed dark brown sugar

Topping
1 (16 ounce) container sour cream
2 tablespoons packed dark brown sugar
1 teaspoon vanilla extract

Accompaniment
Bourbon Butterscotch Sauce

Make crust: Preheat oven to 350 degrees F.

In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool.

In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter, and salt and pulse until combined well. Transfer mixture to a 9 1/2-inch springform pan and press evenly onto bottom and 1 1/2 inches up side.

Make filling: In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, one at a time, beating at low speed until just combined. Beat in Bourbon, vanilla extract and brown sugar until just combined. Pour filling into crust and put springform pan in a baking pan. Bake cheesecake in middle of oven 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.)

Make topping: In a bowl stir together sour cream, brown sugar, and vanilla extract. Drop spoonsful of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in springform pan on rack.

Chill cake, covered, at least 8 hours and up to 4 days.

Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes.

Serve cake with sauce.

Serves 12.

Bourbon Butterscotch Sauce
1 1/2 cups granulated sugar
1/2 cup water
1/2 cup bourbon
6 tablespoons (3/4 stick) unsalted butter

In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter until incorporated and cool sauce to warm. Bourbon Butterscotch Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.

Makes about 1 3/4 cups.

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 Bar Ice Cream Pie

Almond Bar Ice Cream Pie

7 Hershey almond candy bars
18 large marshmallows
1/4 cup milk
1/2 pint whipping cream
Graham cracker crust
2/3 to 1 quart vanilla ice cream

In double boiler melt Hershey bars and marshmallows in milk. Let cool completely.

Whip whipping cream and add to the Hershey mixture. Pour into graham cracker crust and place in freezer until set.

Soften enough vanilla ice cream, 2/3 to 1 quart, and spread on the pie. Store in freezer until ready to serve.

Astronaut Popcorn

Astronaut Popcorn

Astronaut Popcorn

8 cups popped popcorn *
1/2 cup granulated sugar
1/2 cup Tang (powdered orange drink)
1/3 cup light corn syrup
1/3 cup water
1/4 cup butter
1/2 teaspoon orange extract
1 teaspoon baking soda

* 2 tablespoons of unpopped popcorn makes 4 cups (or 1 ounce) popped popcorn.

Place popcorn in a large buttered baking pan.

In separate pan, combine sugar, drink mix, syrup, water and butter. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250 degrees F on a candy thermometer, stirring frequently. Remove from heat and stir in orange extract and baking soda. Pour over popcorn, mixing well. Bake for 1 hour, stirring occasionally. Allow to cool completely.

Chocolate Irish Cream Cheesecake

Chocolate Irish Cream Cheesecake

1 cup chocolate wafer crumbs (about 18 cookies)*
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
24 ounces cream cheese, softened
1 (8 ounce) container dairy sour cream
1 cup granulated sugar
1 (8 ounce) package semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla extract
Fresh raspberries (optional)
1/3 cup semisweet chocolate pieces, melted (optional)

Preheat oven to 325 degrees F.

For crust, in a medium mixing bowl combine crumbs, butter and cinnamon; toss gently to mix. Spread mixture evenly in the bottom of a 9- or 10-inch* springform pan; press onto bottom for a firm, even crust. Set pan aside.

For filling, in a large mixing bowl combine cream cheese, sour cream, sugar and melted chocolate; beat with an electric mixer on medium to high speed until combined. Add eggs all at once. Beat on low speed just until combined. Do not overbeat. Stir in liqueur, whipping cream or milk, and vanilla extract. Place pan on a baking sheet. Pour filling into crust. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

Cool in pan on a wire rack for 15 minutes. Remove sides; cool completely. Cover and chill cheesecake for 4 hours or overnight.

Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup melted chocolate, if desired.

Serves 12 to 16.

NOTE: If using the 10-inch springform pan, add another 1/4 cup chocolate wafer crumbs to the crust.

Banana Caramel Pie

 

 

Banana Caramel Pie

Banana Caramel Pie

1 (9-inch) pie crust, baked
1 can Eagle Brand Sweetened Condensed Milk
2 large bananas
1 (8 ounce) carton Cool Whip

Caramelize the sweetened condensed milk. Spread 1/2 of the cooked milk (it will be caramel colored) in the baked pie crust. Top with sliced bananas. Cover bananas with remaining caramelized milk. Gently cover with Cool Whip. Refrigerate until ready to serve.

Apple Pecan Bread Pudding

1 cup pecans, coarsely chopped
3 eggs
8 slices raisin bread, diced
2 cups half-and-half or milk
2 medium green apples
1/4 cup bourbon or brandy
1 cup granulated sugar
1/4 cup butter or margarine, melted
1 teaspoon cinnamon
Vanilla ice cream (optional)
1/2 teaspoon nutmeg

Preheat oven to 350 degrees F.

Spread pecans in a shallow baking pan and bake until golden, about 8 to 10 minutes, stirring occasionally.

Meanwhile, place bread cubes in a greased crockpot.

Peel, core and thinly slice the apples

Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half-and-half or milk and then stir in bourbon or brandy.

Lightly mix pecans with bread and apples.

Pour egg mixture over bread. Drizzle with butter. Cover and cook on LOW until apples are tender when pierced and custard is set – about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes.

Serve warm with ice cream, if desired.

Applesauce Jumbles with Browned Butter Glaze

 

 

 

 

Applesauce Jumbles with Browned Butter Glaze

Applesauce Jumbles with Browned Butter Glaze

Makes 5 dozen.

2 3/4 cups all-purpose flour
1 1/2 cups firmly packed light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup applesauce
1/2 cup shortening
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
1 cup seedless raisins
1 cup nuts, chopped

Mix together all ingredients. If dough is soft, cover and refrigerate until a little firmer.

Drop dough by rounded teaspoonsful about 2 inches apart on ungreased cookie sheet. Bake in preheated 375 degree F oven until almost no indentation remains when touched – about 10 minutes.

Immediately remove from cookie sheet; cool and spread with Browned Butter Glaze.

Browned Butter Glaze
1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water

Heat butter over low heat until golden brown. Remove from heat; stir in confectioners’ sugar and vanilla extract. Beat in 2 to 4 tablespoons hot water until smooth and of desired consistency.

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