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Dessert Recipes


Pompeii

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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

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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!

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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.

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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

    

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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  • 2 weeks later...

                               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.

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  • 3 months later...

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.

 

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  • 1 month later...
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.
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  • 1 month later...

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

pepp_8207.jpg

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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.

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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]

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  • 4 weeks later...

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

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  • 1 month later...

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!

 

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