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Cream Pie 2

 

1 (10-inch) pie shell, baked

1 cup granulated sugar, divided

2 1/2 cups half-and-half

1 drop yellow food coloring

Dash of salt

4 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 cup butter or margarine

Ground nutmeg

 

Prepare baked pie shell. Mix 3/4 cup sugar, cream, food coloring and salt in saucepan. Cook to boiling point.

 

Mix remaining sugar and cornstarch in another pan. Add boiling mixture gradually to pan mixture. Add vanilla extract. Add butter and return to heat; cook until thick.

 

Pour into pie shell and sprinkle with nutmeg and a few extra pieces of butter. Bake at 325 degrees F for 20 minutes or until firm and lightly brown.

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Banana Cream Pie 2

 

 

1 graham cracker pie crust*

1 (3 ounce) package instant vanilla pudding

8 ounces whipped cream (approximation, may be little less)

8 ounces cream cheese

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large bananas (should be firm and yellow)

About 1/4 cup melted chocolate chips

Chocolate rainbow sprinkles

 

Make pudding according to directions (I often use banana pudding instead of the vanilla or try to make a batch of vanilla and banana pudding and then mix the two). Set in fridge while you make the rest of the recipe.

 

Cream together the cream cheese, sugar and vanilla extract. Beat whipped cream to form stiff peaks and then fold into cream cheese mixture.

 

Remove pudding from fridge and line bottom part of graham cracker crust with a 1 inch-thick layer of pudding. Place bananas on top. Spoon cream cheese mixture over top. Top this with melted chocolate chips mixed with a little bit of heavy cream to thin it out. Lastly, sprinkle chocolate rainbow sprinkles over top.

 

This recipe is quite tasty, especially with a homemade graham cracker crust. Here is how I make mine. Put about 1 1/2 to 2 cups  crushed graham cracker crumbs into a bowl. Add 1/4 cup sugar and mix briefly. Next, add 2/3 stick melted butter and 1 teaspoon vanilla extract. Mix well and then spoon into standard pie plate. When I make my graham cracker crusts, I normally do not use lots of butter because the crust often becomes very hard, especially after it has sat in fridge for quite a while. I also will put my crust in fridge very briefly to allow it to set.

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  • 2 weeks later...

 

Fudge Truffle Cheesecake

 

Serves: 12

 

CRUST:

1-1/2 cups vanilla wafers, crushed into crumbs

1/2 cup confectioners' sugar

1/3 cup baking cocoa

1/3 cup butter or margarine, melted

FILLING:

3 (8-ounce) packages cream cheese, softened

1 (14-ounce) can sweetened condensed milk

2 cups (12 ounces) semisweet chocolate chips, melted

4 eggs

2 teaspoons vanilla extract

Whipped cream and additional chocolate chips, optional

 

Combine all crust ingredients and press onto the bottom and 2 in. up the sides of a 9-in. springform pan; chill. For filling, beat cream cheese in a large mixing bowl until fluffy. Gradually add milk; beat until smooth. Add melted chips, eggs and vanilla; mix well. Pour into crust. Bake at 300

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Candy Cane Cheesecake

 

1 1/3 cups chocolate cookie crumbs

2 tablespoons granulated sugar

1/4 cup butter

1 1/2 cups sour cream

1/2 cup granulated sugar

3 eggs

1 tablespoon flour

2 teaspoons vanilla extract

1/4 teaspoon peppermint extract

24 ounces cream cheese

2 tablespoons butter

2/3 cup crushed peppermint candy

 

Heat oven to 325 degrees F.

 

Combine first 3 ingredients and press into a 9-inch springform pan.

 

Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream cheese and the 2 tablespoons butter. Stir in crushed candy. Pour into crust and bake on lowest rack of oven for 50 to 60 minutes or until firm. Allow to cool (top may crack) and refrigerate overnight.

 

Remove from pan and serve. Top with sweetened whipped cream and garnish with candy cane if desired.

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Chocolate Chip Cookie Dough Cheesecake

 

1 1/2 cups finely crushed chocolate wafer cookies

1 cup granulated sugar

1/4 cup melted butter

16 ounces cream cheese, diced

2 cups sour cream

3 eggs

2 teaspoons vanilla extract

1/4 cup butter

1/4 cup packed brown sugar

1/4 cup granulated sugar

2 tablespoons water

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1 cup semisweet chocolate chips

2 teaspoons granulated sugar

 

Heat oven to 350 degrees F (175 degrees C).

 

Mix the chocolate wafer cookie crumbs with 2 tablespoons of the sugar, and the melted butter. Press firmly into the bottom and 1/2 inch up the sides of one 9-inch springform pan. Bake at 350 degrees F (175 degrees C) for about 8 minutes.

 

To Make Cookie Dough: In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the sugar. Stir in the water and 1 teaspoon of the vanilla extract. Beat in the flour and the semisweet chocolate chips. Stir until combined.

 

To Make Cheesecake: In a food processor or with a mixer beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, and 1 teaspoon of the vanilla. Mix well and pour into prepared crust.

 

Drop cookie dough in 2 tablespoon portions evenly over the top of the cake

, pushing dough beneath the surface. Bake at 350 degrees F (175 degrees C) for about 40 minutes. Cake will jiggle slightly in center. Spread topping over hot cake. Let cake cool than chill in a refrigerator until cold, at least 4 hours.

 

To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla extract and the 2 teaspoons sugar until smooth. Spread over hot cake.

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Chocolate Oreo Mudslide Cheesecake

 

Chocolate Crust:

1 1/2 cups chocolate (Oreo) cookie crumbs

3 tablespoons butter, melted

1/2 cup chopped almonds

 

Cheesecake Filling:

32 ounces cream cheese, softened

3/4 cup granulated sugar

4 extra large eggs

3/4 cup whipping cream

2 teaspoons vanilla extract

1 1/2 cups semisweet chocolate chips, melted

12 chocolate creme-filled Oreo cookies, each cut in half

 

Topping:

1 1/2 cups semisweet chocolate chips

3/4 cup whipping cream

1 tablespoon butter

1 teaspoon vanilla extract

 

Heat oven to 400 degrees F.

 

For Chocolate Crust, mix together cookie crumbs, butter and almonds until blended. Press evenly into bottom and 1-inch up sides of a 9 1/2-inch springform pan; set aside.

 

For Cheesecake Filling, in large bowl of an electric mixer, beat together cream cheese and sugar until light and fluffy. Beat in eggs until thoroughly blended. Blend in cream and vanilla and beat 3 to 4 minutes longer. Beat in melted chocolate, beating 2 minutes more.

 

Turn 1/2 of filling into crust, spreading evenly. Top with a single layer of cookie halves (using them all). Carefully top with remaining filling, spreading evenly and smoothing top.

 

Bake for 20 minutes. Without opening oven, reduce oven temperature to 300 degrees F and continue baking 40 to 45 minutes longer until cheesecake is set around edges but still jiggles slightly in center. Cool to room temperature, then refrigerate until well chilled, 4 hours or longer. Run a sharp knife around edge of pan to loosen cake.

 

For Topping, combine chocolate chips and cream in a 1-quart glass measure. Heat in microwave oven on high power 1 1/2 to 2 minutes, until smooth when stirred. Stir in butter, until melted, and vanilla. Refrigerate until thickened to spreading consistency, about 25 to 30 minutes or longer. Spread evenly on top of cake and return to refrigerator until firm.

 

To serve, cut into slices with sharp knife. Garnish with whipped cream, if desired. Refrigerate any leftovers.

 

Makes 12 to 14 servings.

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Creamsicle Cheesecake

 

16 ounces cream cheese, softened

1/2 cup granulated sugar

2 eggs

3/4 cup sour cream

1 teaspoon vanilla extract

1 teaspoon orange extract

2 drops yellow food color

1 drop red food color

1 (9-inch) graham cracker pie crust

 

Heat the oven to 350 degrees F.

 

In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs; beat well. Add the sour cream and vanilla extract; mix well. Place 1 cup of the mixture into a small bowl and stir in the orange extract and the yellow and red food colors.

 

Pour the remaining cream cheese mixture into the pie crust. Drop the orange cream cheese mixture into it by the spoonful and swirl with a knife to create a marbled effect. Bake for 30 to 35 minutes, or until firm around the edges. (The center will be slightly loose.) Allow to cool for 1 hour then cover and chill for at least 8 hours before serving.

 

NOTE: For a nice finishing touch, top each slice of cheesecake with a dollop of whipped cream or whipped topping and half an orange slice just before serving.

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Peanut Butter and Jelly Cheesecake

 

1 cup old fashioned or quick-cooking oats

1/4 cup chopped peanuts

3 tablespoons packed brown sugar

3 tablespoons margarine, melted

16 ounces cream cheese, softened

1 cup granulated sugar

1/2 cup chunk-style peanut butter

3 tablespoons flour

4 eggs

1/2 cup milk

1/2 cup grape jelly

 

Combine oats, peanuts, brown sugar and margarine. Press onto bottom of a 9-inch springform pan. Bake at 325 degrees F for 10 minutes.

 

Combine cream cheese, granulated sugar, peanut butter and flour, mixing at medium speed of electric mixer until well blended. (Batter will be very stiff.) Add eggs, one at a time, mixing well after each addition. Blend in milk; pour over crust. Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F. Continue baking for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

 

Stir jelly until smooth. Drizzle over cheesecake in crisscross pattern to form a lattice design. Chill.

 

Variation:

For crust, substitute 1 cup graham crackers crumbs for oats and peanuts. Substitute granulated sugar for brown sugar.

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  • 1 month later...

Red Hots Fried Apples

 

6 medium cooking apples (Granny Smith are good)

1/3 cup butter

1/3 cup granulated sugar

1/3 cup red hots candies

1/4 teaspoon salt

 

Core, but do not peel apples. Slice into 1/2-inch thick slices.

 

Heat butter in heavy skillet. Arrange apple slices in skillet.

 

Mix together sugar, candies, and salt. Sprinkle over apples and simmer over low heat until apples are transparent. Turn them a few times during cooking with a spatula.

 

Yield: 6 servings

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Fried Apple Burritos

 

6 to 8 Servings

 

6 medium flour tortillas

1 (1 pound 4 ounce) can apple pie filling

Oil for deep frying

Confectioners' sugar

 

Warm tortillas over stove burner or in microwave oven for easy rolling. Place about 2 tablespoons apple filling near center of each tortilla. Fold back flap over filling, fold in sides and roll, sealing filling well to prevent oil splatters.

 

Heat oil (about 1 inch deep) to 360 degrees F.

 

Fry apple burritos with flap ends underneath. Hold down with tongs a few seconds to fry evenly. Fry until golden brown on both sides. Drain on paper towels and sprinkle with confectioners' sugar.

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Orange Creamsicle Dessert

 

2 small boxes orange gelatin

1 cup boiling water

1/2 cup cold water

2 small boxes instant vanilla pudding

2 cups cold milk

2 (11 ounce) cans mandarin oranges, drained

2 cups prepared whipped topping, divided

 

Dissolve gelatin in boiling water; stir in cold water. Chill until slightly thickened.

 

Prepare pudding according to package directions using milk. Reserve 5 mandarin oranges for garnish. Fold remaining oranges, thickened gelatin and 1 cup whipped topping into prepared pudding.

 

Pour into 6-cup ring mold. Chill 4 hours or until set.

 

Unmold onto serving plate. Spoon remaining whipped topping in center of ring. Garnish with reserved mandarin oranges.

 

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  • 2 months later...

Jalapeno Tabasco Ice Cream

 

6 large egg yolks

2 cups milk

1/2 cup granulated sugar

7 1/2 ounces cream of coconut

2 tablespoons Tabasco brand jalapeno sauce

1 cup shredded sweetened coconut, toasted and divided

 

In a large bowl, whisk the egg yolks. Whisk together the milk and sugar in a large heavy saucepan and bring to a boil. Whisk a little hot milk into yolks to temper them, then whisk in remaining milk. Transfer to same saucepan and cook over medium heat, stirring, until mixture cocas a spoon. Chill over ice, whisking frequently.

 

Stir in cream of coconut and Tabasco jalapeno sauce. Freeze in an ice cream maker according to manufacturer's directions. When frozen, stir in 2/3 cup toasted coconuts Pack into a freezer container and freeze until ready to serve.

 

Scoop ice cream into bowls, sprinkle with remaining shredded coconut.

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Whoopie Pies

 

1 cup vegetable shortening or butter

2 cups granulated sugar

2 large eggs

3 1/2 cups all-purpose flour

1 cup unsweetened cocoa

2 teaspoons salt

2 teaspoons baking soda

1 cup buttermilk or milk soured with 1 tablespoon vinegar

1 cup hot coffee or water

 

Filling:

2 large egg whites

1 tablespoon vanilla extract

1/4 cup milk

2 cups confectioners' sugar

1/4 cup all-purpose flour

1 cup vegetable shortening

1/4 pound butter

 

Cream shortening and sugar together in a large mixing bowl. Beat in the eggs, one at a time. In another bowl, sift the flour with the cocoa, salt, and baking soda. Gradually add this to the creamed mixture alternating with the buttermilk. Mix in the hot coffee or water. Drop the batter in teaspoonsful onto greased cookie sheets, spacing them about 3 inches apart. Bake in a preheated 375 degree F oven for 8 minutes. Remove to wax paper until all the cookies have been baked.

 

For the filling, beat the egg whites until fluffy. Gradually beat in the vanilla extract, milk, sugar and flour. Add the shortening and butter and beat until very fluffy. Take one cookie and place a generous tablespoon of filling on the flat side. Top with another cookie; they should look like yo-yos. These freeze well if wrapped individually.

 

Makes about 48 to 60 Whoopie Pies.

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Wet Bottom Shoo Fly Pie

 

Makes two 9-inch pies.

 

Crumb Mixture:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 cup shortening

1 cup brown sugar

 

Bottom:

1 cup hot water

1 cup brown sugar

1 cup molasses

1 teaspoon baking soda dissolved in 1 teaspoon vinegar

 

Mix crumb mixture ingredients together. Blend bottom ingredients together. Line 2 pie pans evenly with liquid, and cover with crumbs. Bake at 425 degrees F for 15 minutes, and then at 350 degrees F until done.

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Green Tomato Pie

 

This pie is very much like apple, but better and really different.

 

425 degrees F for 15 minutes, then at 325 degrees F for 50 minutes more.

 

About 1 1/4 pound very green tomatoes-not pink

 

Slice tomatoes in half and then with cut sides down, slice the halves very thinly (about 4 cups very thinly sliced).

 

3/4 cup seedless raisins, plumped

1 1/2 teaspoons grated lemon rind

2 tablespoons lemon juice

1 tablespoon cider vinegar

1 1/2 cups granulated sugar

1/8 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon salt

3 tablespoons flour

1 or 2 tablespoons fine dry bread or cracker crumbs.

2 tablespoons margarine or butter

 

Cut tomatoes in half and slice them almost paper thin. I keep raisins soaking in a little rum in a jar, so they are always plump. You could pour boiling water over them in a sieve to plump up if you don't want to use rum.

 

Drain well.

 

Put tomatoes, raisins and rind in a large bowl. Sprinkle with lemon juice and vinegar.

 

Mix sugar, ginger, cinnamon, salt and flour in a small bowl.

 

Line a large pie pan with dough. Sprinkle crumbs over bottom. Sprinkle about 1/3 cup of the sugar mixture over the crumbs.

 

Stir the rest of the sugar mixture into the tomatoes and heap into pan.

 

Dot with small pieces of the butter and top with crust.

 

Sprinkle the top with a little sugar and nutmeg if desired, looks nice. I often put 1/2 teaspoon or so of nutmeg into the flour when I'm making the crust also.

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Guest snellma

Ice Cream Sandwich Dessert

 

Line the bottom of 9 x 13 pan with ice cream sandwiches

Spread on a thick layer of cool whip

Spread on a layer of hot chocolate and crushed nuts

Put in freezer and let set up

Add a second layer of the ingredients.

Put in freezer to set up.

Cover and freeze overnight.

Slice in squares and top with marachino cherry if desired.

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Zucchini Cheesecake

 

2 medium squash, shredded and drained

1 cup Bisquick

1/4 cup onion, finely chopped

1 clove garlic, crushed

1/2 cup grated Romano cheese

1 tablespoon parsley, chopped

1/2 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup olive oil

4 eggs

 

Mix all ingredients (except squash) together. Making sure all excess moisture has been squeezed from the squash, fold in. Bake in a greased 8-inch square dish for about 30 minutes at 350 degrees F

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Zucchini Yogurt Cake

 

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

3 eggs

1 1/4 cups brown sugar

1/4 cup honey

3/4 cup vegetable oil

1/2 cup plain yogurt

1 1/2 to 2 cups shredded, unpeeled zucchini

1/2 cup finely diced bananas

 

Sift the dry ingredients. Beat the eggs until light. Gradually beat in the sugar and honey, until light and fluffy. Slowly beat in the oil. Stir in the flour mixture with the yogurt alternately. Gently stir in the zucchini and banana. Pour into a greased tube pan or Bundt pan. Bake at 350 degrees F for 50-60 minutes.

 

Sprinkle with confectioners' sugar or frost with cream cheese frosting.

 

NOTE: Also works with carrots.

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Zucchini Fudge Cake

 

1 cup butter or margarine, softened

2 1/2 cups granulated sugar

4 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1/2 cup baking cocoa

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup buttermilk

3 cups shredded zucchini

3 1/2 cups prepared chocolate frosting

 

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.

 

Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in zucchini. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees F for 25 to 30 minutes or until cakes test done. Cool for 10 minutes.

 

Remove cakes from pans to wire racks to cool completely. Frost between layers and top and sides of cake.

 

Yields 12 to 14 servings

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Zucchini Dessert Squares

 

Crust:

8 to 10 cups zucchini, cubed

    (seed and peel zucchini if they are large)

2/3 cup lemon juice

1 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

 

Prepare and bake crust/crumb mixture. Set aside.

 

Place zucchini, lemon juice and 2 tablespoons of reserved crumb mixture in saucepan; bring to boil. Reduce heat, cover and cook 6 to 8 minutes. Stir in sugar, cinnamon and nutmeg. Cover and simmer 5 more minutes. Spoon mixture over baked crust and sprinkle with remainder of reserved crumb mixture.

 

Bake at 375 degrees F for 40 to 45 minutes, until golden brown. Let cool, then cut into squares.

 

Makes 16 to 20 servings.

 

Crust:

4 cups flour

2 cups granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cups (3 sticks) butter

 

Heat oven to 375 degrees F.

 

In bowl, combine flour, sugar, cinnamon and salt. Cut in butter until crumbly. Reserve 3 cups. With fingertips, press remaining crumb mixture into bottom of 13 x 9-inch pan. Bake in preheated oven 12 minutes.

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  • 2 years later...

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