Dessert Recipes

[Petee]

Coconut Cream Pie from the "Grit".

 

1/2 cup white sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 1/2 cups milk

3 egg yolks, slightly beaten

1 cup flaked coconut, divided

1 teaspoon vanilla

1 9-inch pie crust, baked

Whipped cream

 

In 2-quart saucepan, combine sugar, cornstarch and salt. Stir over medium heat; gradually stir in milk until smooth. Stir in egg yolks. Stirring constantly, bring mixture to boil over medium heat and boil for 1 minute. Remove from heat.

 

Stir in 3/4 cup coconut and vanilla.

 

Spoon hot filling into prepared pie crust, cover surface with plastic wrap, and cool completely on wire rack. If desired, toast remaining

[Petee]

Acini di Pepe Fruit Salad

 

1 cup acini di pepe

1 (20 ounce) can crushed pineapple, drained with juice reserved

1 (15 ounce) can Mandarin Oranges, drained with liquid reserved

1 (8 ounce) container frozen whipped topping, thawed

7 ounces miniature marshmallows

1 cup white sugar

2 eggs, beaten

1/2 teaspoon salt

3 tablespoons all-purpose flour

1 (10 ounce) jar maraschino cherries, drained (optional) :

 

1. Bring a pot of lightly salted water to a boil. Add pasta

and cook for 8 to 10 minutes or until al dente. Drain.

 

2. In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.

 

3. The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired.

 

Keep chilled until served.

[Guest snellma]

Peanut Butter Pie

 

8 oz.  Cm. cheese

1 c. smooth P. butter

 

[Guest snellma]

Acini di Pepe Fruit Salad

 

1 cup acini di pepe

1 (20 ounce) can crushed pineapple, drained with juice reserved

1 (15 ounce) can Mandarin Oranges, drained with liquid reserved

1 (8 ounce) container frozen whipped topping, thawed

7 ounces miniature marshmallows

1 cup white sugar

2 eggs, beaten

1/2 teaspoon salt

3 tablespoons all-purpose flour

1 (10 ounce) jar maraschino cherries, drained (optional) :

 

1. Bring a pot of lightly salted water to a boil. Add pasta

and cook for 8 to 10 minutes or until al dente. Drain.

 

2. In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.

 

3. The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired.

 

Keep chilled until served.

I have made this before and it is such a good picnic recipe.  It makes a large bowl also.

[Guest snellma]

Raspberry-Lemonade Pie  

Prep: 10 min., Freeze: 4 hrs.

 

1 (14-oz.) can sweetened condensed milk

1 (6-oz.) can frozen lemonade concentrate, partially thawed

3 tablespoons seedless raspberry preserves

1 (8-oz.) container frozen whipped topping, thawed

1 (6-oz.) ready-made prepared graham cracker crust

Garnishes: fresh raspberries, fresh mint sprigs

 

1. Whisk together first 3 ingredients in a large bowl until smooth. Fold in whipped topping.

2. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.

 

Pink Lemonade Pie: Substitute pink lemonade concentrate for lemonade concentrate and omit raspberry preserves. Prepare as directed.

[Guest snellma]

Apple Cake by Mary Ann Snell

Preheat oven to 350o

 

5 c.  chopped apples    Mix and let sit while you prepare cake.  Stir once or twice

2 c.  sugar

 

Grease and flour bundt (tube) pan

 

In large bowl mix:

 

[Guest snellma]

Blackberry Cobbler

Mary Ann Snell

 

Preheat oven to 350o

 

2-3 c. blackberries

1

[Guest snellma]

Fruit Cobbler

Mary Ann Snell

 

Preheat oven to 350o

 

Melt

[Guest snellma]

Peach Pie

Mary Ann Snell

 

Filling:

4 c. sliced peaches

3/4 c. sugar

2

[Guest snellma]

Peach Pie

Mary Ann Snell

 

Filling:

4 c. sliced peaches

3/4 c. sugar

2

[Guest snellma]

BLUEBERRY BUCKLE

by MARY ANN SNELL

 

1/4 c. margarine

3/4 c. sugar

1 egg

2 c. flour

2 tsp. baking powder

 

[Guest snellma]

TEXAS SHEET CAKE

Mary Ann Snell

 

Preheat oven to 350o

Grease and flour large, flat, deep cookie sheet.

Organize ingredients before starting.

 

2 c. flour                    2 sticks margarine

2 c. sugar                    3 Tbsp. cocoa

 

[Guest snellma]

COFFEE TWISTS

[baffjoh]

thanks for the recipies....... texas sheet cake is my favorite...thanks snellma

[Guest snellma]

I have a lot of good recipes, but just keep forgetting to post them.  I will have to dig out some more.  I have tried to post in each category, just not the dessert one.

[Guest snellma]

Pineapple Dump Cake

Mary Ann Snell

 

1 box Angel Food cake mix

2

[Guest snellma]

Fruit Pizza

 

Crust:  1 pkg. refrigerated sugar cookie dough

 

Filling:

8 oz. softened cream cheese

1/3 cup sugar

1/2 tsp. vanilla

 

Topping:

Banana slices

Peach slices

Kiwi slices

Strawberry slices

Grapes

Berries

1/2 c. apricot preserves, heated (or preserves of your own liking)

 

Crust:

Spread dough evenly on an ungreased 12" pizza pan.  Bake per package directions or until edges are golden brown.  Let cool thoroughly.

 

Filling:

Combine all ingredients and beat until completely smooth.  Spread on cooled crust.  Refrigerate until chilled.

 

Topping:

Dry fruite thoroughly with paper towels.  Arrange decoratively on the crust.

 

Brush the fruit with the warmed perserves to glaze.  Serve chilled.

[Guest snellma]

Excellent Grape Pie

 

3 1/2 c. Concord grapes                       9 in. unbaked pie crust

1 c. sugar                                           1/3 c. butter at room temperature

1/4 c. flour or tapioca                           1/2 c. sugar

1/4 tsp. salt                                        3/4 c. flour

1 TBsp. lemon juice

2 TBsp. melted butter

 

Slip grape skins and save.  Cook pulp for 10 min. or until seeds are free.  Sieve to remove seeds.  Mix skins and pulp with next 5 ingredients.  Pour into pie shell.  Mix remaining ingredients.  Crumble on pie.  Bake 10 min. at 450 degrees, then 25 minutes at 350 degrees.

[Guest snellma]

Microwave Fruit Crisp

 

3 cans (16 oz. each) peach slices, drained.

1 c. quick oats

1/3 c. all-purpose flour

1/2 c. packed brown sugar

1/2 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/3 c. melted butter

 

Arrange peaches in a glass baking dish.

Melt butter in a small bowl in the microwave.

Mix dry ingredients, add melted butter, and mix until crumbly.

Sprinkle crumb mixture over peaches.

Cook uncovered in microwave for 3-4 minutes.

Rotate and cook for 3-4 more minutes.

 

Cooking time may vary with microwaves.

I also use this recipe with my homemade apple pie filling.  This is to die for.

[Petee]

SEE'S CHOCOLATE FUDGE

 

4 1/2 c. sugar

1 standard can Pet milk or any brand

1 (8 oz.) jar marshmallow creme

3 (6 oz.) pkgs. chocolate bits

2 sticks (1/2 lb.) melted butter

1 tsp. vanilla

1 lg. pkg. chopped nuts

 

Combine sugar and milk in large heavy bottom pan. Bring to full boil over medium heat which may take about 8-10 minutes.

 

After mixture comes to full rolling boil, cook for 10 minutes, stirring constantly.

 

Remove pan from heat, add melted butter, blend into sugar mixture.

 

Add chocolate bits and after they begin to melt add marshmallow creme.

 

Beat vigorously.

 

Add vanilla and nuts.

 

Pour into greased 8 x 13 inch pan. Let cool.

 

Cut into small squares. Store in refrigerator. Makes 5 pounds.

 

[steelnut]

Cool, Refreshing Mini Cheesecakes

 

8 ounces of cream cheese

1/2 Cup of sugar

8 ounces of Cool Whip

16 Oreos

 

Mix together

Take 12 cupcake baking cups and put an Oreo in each one.

(I put the baking cups right inside a muffin pan to stabilize them)

Fill each cup with the cream mixture.

Take a zip lock bag and crumble the other 4 Oreos.

Sprinkle the crushed Oreos over the tops of the mini cheesecakes;

refrigerate until cold.

 

[Kristin5506]

I dont know if I'd consider this desert, but this seemed like the best fitting category!

 

Fruit Dippers

(All fresh fruit!)

Pineapple

Strawberries

Kiwi

Apple

Grapes

Cherries

 

Just about any kind of fruit you like!

Put them all on a skewer (or 20 skewers lol)

In a blender, take 2 -3 cups of Vanilla yogurt. Add a half cup or so of fresh blueberries and blend.

 

Serve the kabobs and yogurt dip together.

 

So simple and yummy...great for those summer cook outs!

[eimilesmom]

Pumpkin Parfait

 

One 4oz. box instant vanilla pudding

One 30oz. can prepared pumpkin pie filling

1 cup graham cracker crumbs

2 pints vanilla ice cream

1 cup chopped nuts - walnuts or pecans

6 maraschino cherries

Cool Whip

 

1.  Make vanilla pudding, cool, scrape into large bowl.

2.  Fold in pumpkin pie filling.  Chill.

3. In 6 parfait glasses, layer custard, crumbs, ice cream, nuts, Cool Whip, cherry on top.

[eimilesmom]

Here's one found on an old message board, I can't wait to try it!

 

STRAWBERRY SOUFFLE

 

INGREDIENTS:

butter and sugar for the ramekins (baking dishes)

4 large egg whites

1/2 cup sugar

1 cup strawberry sauce (see recipe below)

8 ounces strawberry yogurt

chocolate sauce (your choice)

 

DIRECTIONS:  Heat the oven to 375 degrees.  Coat the inside of 4 ramekins with butter and sugar.  Using an electric mixer, whip the egg whites on high speed while gradually adding the 1/2 cup sugar.  Beat until stiff peaks form.  Gently fold in the strawberry sauce and yogurt, then fill the ramekins with the mixture.  Place the ramekins in a larger baking dish. Pour water into the dish to come 1 inch up the sides of the ramekins.  Bake until the tops of the souffles are lightly browned and spring back when touched, 8 to 10 minutes.  Top the souffles with chocolate sauce. Serve at once.

 

Strawberry Sauce: To a saucepan over medium-high heat, combine 1 pint (2 cups) fresh hulled-and-quartered strawberries, 3 tablespoons sugar, and 2 tablespoons water.  Bring to a boil for 1 minute.  Reduce heat.  Simmer slowly, stirring constantly until sauce reaches syrup consistency.  Remove from heat, let cool, and puree until smooth.

[nails4u2c]

<img src="http://www.operationlettertosanta.com/Christmas%20images/Halloween/pumkin27.gif" /><br /><br /><h3>Spiced Pumpkin Tiramisu</h3><br /><br />1 package Italian Ladyfingers (Soft, not hard cookies)<br />1/8 cup Frangelico Liqueur<br />8-oz.<br style="display:none" gauntlet_tokenizer_reserved=""/> Mascarpone<br />1/2 cup canned Pumpkin Puree<br />1 tsp.<br style="display:none" gauntlet_tokenizer_reserved=""/> ground Cinnamon<br />1/2 tsp.<br style="display:none" gauntlet_tokenizer_reserved=""/> ground Ginger<br />1/4 tsp.<br style="display:none" gauntlet_tokenizer_reserved=""/> ground Mace<br />1 1/2 cups Confectioner's Sugar<br />1 tsp.<br style="display:none" gauntlet_tokenizer_reserved=""/> Orange Extract<br />2 1/2 cups Heavy Cream, whipped and chilled, divided<br /><br />Arrange ladyfingers on the bottom of a 9-inch square pan. Pour the Frangelico liqueur over the soft sweet ladyfingers. (You may substitute the same volume of Orange Juice for a non-alcoholic preparation.<br style="display:none" gauntlet_tokenizer_reserved=""/>)<br /><br />In a mixing bowl, blend together the mascarpone with the pumpkin puree. Add the cinnamon, ginger, mace, confectioner's sugar and orange extract. Fold in 1 1/2 cups of the whipped cream. Pour the mixture over lady fingers.<br style="display:none" gauntlet_tokenizer_reserved=""/><br /><br />Gently spread remaining whipped cream on top of pumpkin mixture. Sprinkle the top with a dash or two of additional cinnamon, if desired. Cover and refrigerate at least two hours before serving, or overnight. Slice to serve.<br style="display:none" gauntlet_tokenizer_reserved=""/><br /><br />Serves 6.<br style="display:none" gauntlet_tokenizer_reserved=""/>