Administrators Pompeii Posted February 11, 2006 Administrators Share Posted February 11, 2006 You can add your dessert recipes here. Just reply to this post. Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 LOW-FAT PUMPKIN OATMEAL COOKIES 1 cup packed pumpkin 2 egg whites, whipped 1 cup packed brown sugar 1 1/2cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 3 cups rolled oats 1 cup raisins Preheat over to 350 degrees. Coat a baking sheet with cooking spray. In a mixing bowl, combine pumpkin and egg whites. In another bowl, combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats and raisins. Mix wet ingredients with dry ingredients just until moistened. Drop by tablespoonfuls onto prepared baking sheet, 2 inches apart. Bake for 15 minutes, or until cookies seem firm (do not overbake). Makes 48 cookies; 60 calories each Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 Pumpkin Chocolate Chip Cookies Preheat oven to 375 degrees. Mix together thoroughly: 1 C. prepared pumpkin 1 C. sugar Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 Ice Cream on Mapled Pears 4-6 pears, peeled, cored and halved 1 cup real Maple Syrup 2 Tbs real Butter, melted (optional) 2 Tbl Orange Marmalade 1 Tbs Cornstarch 2 Tbs Orange Juice Place Pears in a glass baking dish deeper than the Pears are high. Mix together the Maple Syrup, Butter, Marmalade, Cornstarch and Orange Juice. Pour over the Pears. Bake or Microwave till Pears are very tender and syrup is bubbling. Allow to cool completely. Serve at room temperature. The butter should be liquified if it is the proper temperature for serving. If not, microwave just 15 seconds or so. Put 1-2 Pear halves and some of the syrup into the bottom of a dessert dish. Add a big scoop of Breyers Original Vanilla Ice Cream and serve. Heaven on a spoon! Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 Jello with Fruit Using a strainer, drain 1 small can of mixed fruit into a small bowl or cup. Save juice. Boil 2 C water (or at least more than 1 C) Measure out 1 C boiling water into a mixing bowl. Add 1 small box of Jello immediately. I even open it before pouring the water. Whisk till all Jello powder is thoroughly dissolved. Put fruit juice into a measuring cup. Add just enough cold water to make 1 Cup total. Add to Jello and stir well. Add drained fruit and stir well. Pour into a nice serving bowl and chill thoroughly. Cover. Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 Apple Rum Crumble Remove 1 C. mix from a yellow pudding-type cake mix. Add 3 Tbl Butter in thin slices Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 Pumpkin Nut Crunch Cake Remove 1 C of mix from a Yellow cake mix and save for topping. To the remaining mix add: 1 stick of Butter 1 well beaten Egg Mix thoroughly and spread in the bottom of a greased 9 x 13 glass cake pan. For the next layer, mix: 1 large can of plain pumpkin 3 Eggs Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 chocolate chip pumpkin cookies pre-heat the oven to 375 degrees. * Have two large mixing bowls available. First bowl: * 1 cup butter * 3/4 cup sugar * 3/4 cup brown sugar * 1 egg * 1 cup pure pumpkin (2/3 can) * 1 tsp vanilla Cream the ingredients together. Next bowl: * 2 1/4 cups flour * 1 tsp baking soda * 1/2 tsp salt * 1 tsp nutmeg * 1 tsp cinnamon Stir the ingredients together. Slowly add bowls together, then add the chocolate chips. * Bake on a non-stick cookie sheet for 11-12 minutes. * Makes approximately two dozen. Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 Pineapple Bake Ingredients: 2 cans of Chunk Pineapple 1 stick of Butter Ritz Crackers Shredded Cheddar Cheese Preheat oven to 350 Drain juice from pineapple. Lightly spray bottom of 9 x 13 baking dish with PAM. Spread pineapple covering the bottom of the pan. Crush 1 to 2 sleeves of Ritz Crackers and spread over top of the pineapple. Cut butter into thin slices and place over the cracker layer. Sprinkle with Cheddar Cheese. Bake in 350 deg. oven until cheese melts. Let cool before serving. Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 Golden Raisin Kugel This is a famous Jewish favorite. I made it for an elderly Jewish friend of mine and she loved it. However, she did say in passing that she preferred the Cheese Kugel! Hint! :-) 1 package (12 ounces) Passover noodles (regular wide noodles will work fine unless you're keeping Kosher) 4 large Eggs 3/4 cup Sugar 3 cups Milk 1 Tsp Vanilla 1 1/2 cups Ricotta Cheese 1/2 cup Golden Raisins Cinnamon Sugar Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. Arrange the dry noodles in the pan. Gently stir the raisins into the noodles to distribute them. In a large bowl, combine the eggs, sugar, milk and ricotta cheese. Pour over the noodles. Put a piece of plastic wrap directly onto the surface of the noodles and press till all noodles are submerged. Cover with plastic wrap and refrigerate overnight. Check every so often to make sure all the noodles stay immersed in the liquid. Noodles should be soft and pliable. Uncover the Kugel and sprinkle the top generously with Cinnamon Sugar. Cover with foil. Bake 35 minutes. Uncover, and bake another 40 minutes, until firm in the center, puffed and browned a little on the top. Serve hot or at room temperature. Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 PEANUT BUTTER NO BAKES 1/2 cup sugar 1/2 cup white Karo syrup Bring to a boil, stirring con- stantly. Remove from heat. Add 1 tsp. vanilla 3/4 cup peanut butter (extra chunky) 2-1/4 cups rice crispies or rice chex (crushed) Mix thoroughly and quickly spoon onto waxpaper in whatever size cookie you desire. Allow to cool. Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 No Bake Oatmeal Cookies 1 stick margarine 2 cups sugar 1/2 c. cocoa 1 1/2 c. milk 1/2 c peanut butter 3 c. oats 1 tsp. vanilla Mix together butter, milk cocoa and sugar in saucepan. Boil for 1 1/2 minutes. Remove from heat and add peanut butter, oatmeal and vanilla. Mix well. Drop by spoonfuls onto ungreased cookie sheet. Let set. Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 Ultimate Chocolate Chip Cookies. 3/4 cup shortening 1 egg 2 tbls.milk 1 1/4 cup brown sugar I tablespoon vanilla 1 tsp. salt 1 tsp. baking soda 1/2 cup peanut butter 1 3/4 cups flour 1-1/2 cups chocolate bits 1 cup nuts (optional) Heat oven to 375. Combine ingredients place on ungreased cookie sheets, cook for 8 to 10 minutes. Let stand on cookie sheet for 2 minutes then transfer to wire rack to cool. Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 Squash Brownies Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted February 11, 2006 Author Administrators Share Posted February 11, 2006 NEIMAN-MARCUS COOKIES (Recipe may be halved) 2 cups butter 24 oz. chocolate chips 4 cups flour 2 cups brown sugar 2 tsp. soda 1 tsp. salt 2 cups sugar 1 8 oz. Hershey Bar (grated) 5 cups blended oatmeal 4 eggs 2 tsp. baking powder 2 tsp. vanilla 3 cups chopped nuts (your choice) Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Link to comment Share on other sites More sharing options...
Guest Posted February 18, 2006 Share Posted February 18, 2006 The best Peanut Butter Fudge In large saucepan melt 2 sticks butter 1/2 cup karo(light) 1 small can evaporated milk and 4 cups sugar. As soon as it starts to boil around the edges, time for 5 minutes. After 5 minutes, remove from heat and add 2 tsp. vanilla and one 16 oz. jar (2 cups) JIF peanut butter. Pour on Pam sprayed cookie sheet. The best fudge you ever tasted. Link to comment Share on other sites More sharing options...
Petee Posted February 27, 2006 Share Posted February 27, 2006 Mounds Bundt Cake Coconut Filling Beat 2 large egg whites till foamy. Then add Link to comment Share on other sites More sharing options...
Guest Posted March 2, 2006 Share Posted March 2, 2006 Mayonaise Cake 3 cups flour 3tsp baking soda 1.5 cups sugar 1.5 tsp Vanilla 1.5 cups miricle whip 6 tbsp Cocoa 1.5 cups cold water Dash of salt Add everthing together, using a mixer, mix em up good, grease cake pan and bake 325 45 to 50 min. Cracks will form on top when done. Link to comment Share on other sites More sharing options...
Petee Posted July 1, 2006 Share Posted July 1, 2006 Chocolate Eclair Dessert 2 small pkgs. French Vanilla instant pudding 3 cups milk 8 oz. Cool Whip Cinnamon Graham crackers (all but one pkg. out of box) Mix milk & pudding, fold in Cool Whip. Line bottom of a 9 x 12" pan with graham crackers in a single layer. Spread half of the pudding mixture over the graham crackers, repeating until all is used - ending with a layer of graham crackers on top. You will have three layers of graham crackers total. Topping: 2 squares Bakers Semisweet chocolate 6 tablespoons margarine 2 tablespoons white Karo syrup 1 teaspoon vanilla 1 1/2 cups powdered sugar 3 tablespoons milk Melt chocolate with margarine & Karo syrup. Bring to a boil. Remove from heat & add vanilla, powdered sugar & milk. Mix & pour over top layer of graham crackers. Refrigerate at least 10 hrs. before serving - 24 hrs. even better. Link to comment Share on other sites More sharing options...
mananna59 Posted August 26, 2006 Share Posted August 26, 2006 I'm not much of a baker but I thought I'd put something on here the kids might like to try. Take a spice cake mix, add one can of orange soda, (you can use other flavors too but I've just used orange. ) mix it up, pour into a pam sprayed microwavable cake dish, nuke for 7-8 minutes , test with a toothpick along the middle and sides. Take it out and ice it and you have a quick easy to go cake. I've had to use it a couple of times when I had a late invite to a throw together picnic. Link to comment Share on other sites More sharing options...
VikingPrincess Posted October 6, 2006 Share Posted October 6, 2006 VP86's Pepparkakor- Scandinavian Christmas ginger cookies, traditionally cut into heart shapes Ingredients 1/2 c molasses 1/2 tsp cinnamon 1/2 c sugar 1/4 tsp salt 1/2 c butter 1/4 tsp baking soda 1 egg, well beaten 1/2 tsp ginger 2 1/2 c sifted all-purpose flour 1/4 tsp cloves Instructions Heat molasses in small saucepan to boiling point. Then boil 1 minute. Add sugar and butter and stir until butter is melted. Cool completely. Beat in egg. Sift together flour, salt, soda and spices. Add to first mixture and mix thoroughly. Cover bowl tightly and chill for an hour or so. Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin. Cut into desired shapes. Bake at 350 for 6 to 8 minutes. Yield: 10 dozen cookies The flavor will ripen after a few days when kept in an air-tight container. You can decorate with designs of white icing, piped on with a small decorator's tip. Served with the pepparkakor at Christmas: Gl Link to comment Share on other sites More sharing options...
VikingPrincess Posted October 6, 2006 Share Posted October 6, 2006 Chocolate Balls 1 and 1/4 c. oatmeal 1 tsp. vanilla sugar (or 1 tsp. sugar and a dash of vanilla will do) 1/2 c. sugar 2 Tbs instant coffee 3/4 stick butter 3 Tbs. cocoa Colored sprinkles of your choice Melt butter. Mix all other ingredients into the melted butter and let cool. Roll into walnut sized balls, then roll in sprinkles. Link to comment Share on other sites More sharing options...
Guest Posted October 8, 2006 Share Posted October 8, 2006 If anyone wants for free a large collection of desert recipes just email me and I'll send it to you in word format. You can save it to your PC. Just place desert recipes in the RE: line [mail]curwensville@verizon.net[/mail] Link to comment Share on other sites More sharing options...
wonderer Posted November 4, 2006 Share Posted November 4, 2006 Easy Peanut Butter Fudge 1- 16oz bag of white chocalate 1- 16oz bag of dark chocalate 1- 16oz jar of peanut butter, I have did both with and withour nuts melt in of the chocalate's in individual bowls in the microwave, stirring often, when you have both chocaltes melted, put in large bowl together and add peanut butter, divide into small pans or put in the larger cake pan, and refrigerate till harden. Taste like peanut butter meltaways Link to comment Share on other sites More sharing options...
steelnut Posted December 24, 2006 Share Posted December 24, 2006 TWO minute fudge 1 - 18 oz jar of any brand honey roast peanut butter 1 container of cream cheese frosting (must be cream cheese flavoring-Betty Crocker, Duncan Heinz, etc.) Put both in a microwave safe bowl (don't bother to mix or stir) Microwave for exactly two minutes. While microwaving, spray an 11 x7 glass baking dish with Pam. After the two minutes, remove the bowl from microwave and mix thoroughly. Pour into baking dish, smooth, cover and refrigerate. Enjoy! Link to comment Share on other sites More sharing options...
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