Dessert Recipes

[nails4u2c]

<img src="http://www.operationlettertosanta.com/Christmas%20images/Halloween/cat_pumpkin.gif" /><br /><br /> <h3>Pumpkin Bread Pudding</h3><br /><br /> 6 plain croissants, cubed and toasted<br />1 lb pumpkin puree<br />1 cup milk<br />1/2 cup cream<br />1/8 cup molasses<br />1 cup brown sugar<br />2 eggs<br />1 1/2 teaspoons cinnamon<br />1 teaspoon vanilla<br />1/4 teaspoon salt<br />1/2 cup sugar<br /><br />Pre-heat oven to 350

[Guest snellma]

Orange Cream Cake in a Cup

 

18 1/2 oz. white cake mix                                       2 2/3 c. powdered  sugar

3.4 ox instand vanilla pudding mix                          12 tsp. orange drink mix

16 ziploc sandwich bags                                         8-12 oz. coffee mugs

 

Place cake mix and pudding mix in a large bowl, blend well with a wire whisk.  Place 1/2 cup dry mix into 8 plastic ziploc bags; smooth each bag to remove as much air as possible before sealing.  Label each bag "Cake Mix."  Place 1/3 cup powdered sugar and 1 1/2 teaspoons drink mix in each remaining bag; label these bags "Glaze Mix".  Place one of each mix into each mug.  Attach a gift tag with instructions to cups.  Makes 8.

 

Instructions:

Coat inside of mug with non-stick vegetable spray.  Empty Cake Mix into mug.  Add one egg white, one tablespoon oil, and one tablespoon water.  Stir well until combined.  Microwave on high for 2 minutes.  While cake is cooking, place Glaze Mix into a small bowl; add 1 1/2 teaspoons water and mix well.  Pour glaze over warm cake.

[nails4u2c]

<center>

CHOCOLATE MUG CAKE

 

<a href="http://photobucket.com/images/mug%20cake" target="_blank"><img src="http://i400.photobucket.com/albums/pp87/agileborder/img_2442.jpg" border="0" alt="Chocolate Mug Cake Pictures, Images and Photos"/></a>

 

 

 

1 Coffee Mug

4 tablespoons flour

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

Nuts (optional)

Small splash of vanilla

 

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes on high.

 

The cake will rise over the top of the mug, but don 't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to share!)

 

This the most dangerous cake recipe in the world

because we now are all only 5 minutes away

from chocolate cake at any time of the day or night!

[candlemissy]

CHOCOLATE MUG CAKE

 

 

 

 

 

1 Coffee Mug

4 tablespoons flour

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

Nuts (optional)

Small splash of vanilla

 

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes on high.

 

The cake will rise over the top of the mug, but don 't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to share!)

 

This the most dangerous cake recipe in the world

because we now are all only 5 minutes away

from chocolate cake at any time of the day or night!

 

 

 

This is really good I have made them for my family , Very moist, and yummy...LOL

[wildflowerpa]

            Chocolate Confetti

 

1/2 cup melted butter

1 cup smooth peanut butter

2 cups chocolate chips

8 ounces mini marshmallows

 

Melt butter in microwave and add peanut butter. Stir til melted on stove.Stir in chocolate chips til melted. Cool until you can put palm on bottom of pan. Add marshmallows. stir to mix. Pour into a 9x13 parchment lined pan. Cool until firm in refrigerator. Cut into squares. Store in refrigerator. I haven't tried these but they sound good. With white chocolate and the colored marshmallow it would be Christmasy.

[Guest snellma]

Cinnamon Cream Cheese Bites

 

2 pkg. crescent rolls

1 stick butter

1 cup sugar

8 oz. cream cheese

cinnamon and sugar

 

Preheat oven to 350 degrees

Line a 9 x 13 pan with one package of crescent rolls.

Beat cream cheese, 1/2 stick (1/4 c.) melted butter, and 1 cup sugar until creamy.  Spread over roll.

Top with second package of crescent rolls.

Melt the other 1/2 stick (1/4 c.) of butter and pour over the top.

Sprinkle with sugar and cinnamon.

 

Bake for 20 minutes.  Cool.  Cut into squares.

[Guest]

It never had a chance

 

 

Chilled to the crust

Left there in trust

That it would see another day

 

Ignore it I must

With it's crumbly-crumb dust

And traces of a white foamy fray

 

So I close the fridge door

And think of it no more

Perhaps the sweet aroma will just go away

 

But it beckons and haunts

The amber skin so taunt

And it's topping just off to the side

 

Will it be there tomorrow?

Without it- great sorrow!

I dare not risk being horrified

 

Perhaps just a nibble

With some milk - just a dribble

And a little cool whipping I can hide

 

The girth of the slice

Oh, it smells so nice!

Oops...

 

I just finished the pie

 

 

[Guest snellma]

Cute poem.

[Guest snellma]

Baklava

 

1 lb. phyllo leaves

 

Filling

 

3 sticks butter melted and clarified to brush - you may need 4 (I melt the 4th as needed)

1lb. finely chopped ground walnuts

1c. sugar

1 Tbsp. cinnamon

water to brush

 

Mix all ingredients except water and put aside.

 

Follow directions on phyllo box for thawing.  Remove the leaves from the sealed plastic pkg. and unfold, cover with a moistened cloth to prevent the leaves from drying out and breaking.

In a 13x9x2in pan brush bottom with melted butter.  You will use 10 leaves to form the bottom crust. Put in 1 leave spread with melted butter continue doing this until you have 10 leaves stacked.  Sprinkle the last leaf with 1/3 c. of nut mixture.  Cover with 10 more leaves again brushed melted butter on each before laying down the next leaf.  Sprinkle with 1/3c. of nut mixture.  Keep doing this until nuts and the last 10 leaves are used (I used both pkg. that are in the box.) Sprinkle the top leaf with water or spray with an atomizer to preven phyllo from curling during baking. Cut diamonds from one end of pan to the other.  (use a sharp knife).  Make cuts deep.  Bake at 350 degrees for 45 - 55 min. (Must be GOLDEN BROWN so adjust time as per your oven.)  While this is baking - make your syrup.

 

Syrup

 

2 c. sugar

1 c. water

1/2 c. white Karo syrup

1/4 c. honey

4 cloves

3 slices of an orange

3 slices of a lemon

1 cinnamon stick

 

Place above ingredients in a saucepan except for the honey.  Bring to a boil and lower heat to simmer for 10 min.  Remove from heat and stir in honey.  The syrup must be warm (not hot) to pour over the pastry when it comes hot from the oven.  Pour the syrup over the Baklava.  Allow it to set overnight so that the syrup will permeate all the leaves and attain its peak flavor.

Baklava may be kept stored in a covered container at room temp. for 4 -5 weeks.  I freeze this because I like to eat frozen baklava.  If you thaw it will be too soft and mushy.  I don't know how long this keeps in your warm winter weather or if it will get mushy.

[Guest snellma]

Double Lemon Cheesecake

 

1 1/4 c. graham cracker crumbs

1/4 c. sugar

1/3 c. margarine, melted (I like margarine better as I find butter makes the crust much harder)

4 - 8 oz. pkg. philadelphia cream cheese, softened  (I only use this brand as I feel it is the best)

1 - 14oz. can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)

4 eggs

2 Tbsp. flour

1/4 c. real lemon juice from concentrate

grated peel from 1 lemon

 

Preheat oven to 325 degrees.  Mix crumbs, sugar and margarine;  press firmly onto bottom of 13x9x2 in baking pan.

 

Beat cream cheese in lg. mixing bowl until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Add eggs and flour; mix well.  Stir in lemon juice and grated lemon peel.  Pour into prepared pan.  Bake 40 min. on until center is almost set.  When cool cover with cool lemon glaze and refrigerate overnight.   IF BAKED IN A SPRINGFORM PAN BAKE AT 350 degrees for 1 hour or until lightly browned.  Cool and add glaze etc.

 

Lemon Glaze

In sm. saucepan, combine:  3/4 c. sugar

                                   2 Tbsp. cornstarch

                                   1/2 c. water

                                   1/4 c. lemon juice

Stirring constantly, bring to a boil over med. heat.  Boil 1 min. until clear and thickened.

Add sm. amount of hot mixture to 1 slightly beaten egg yolk.  Return mixture to saucepan; cook 3 min., stirring constantly.  Cool slightly and spoon over cheesecake; refrigerate.   I double this recipe for the 13x9 pan and just make the above recipe for a 9 in. spring form pan.

[Guest snellma]

Chocolate Cheesecake

 

20 Oreo Choc. Sandwich cookies crushed (2 c.)

3 Tbsp. melted margarine

4 - 8 oz. pkg. Philadelphia Cream Cheese, softened

1 c. sugar

1 tsp. van.

1 c. sour cream

6 sq. semi-sweet baking choc., melted

4 eggs

 

Preheat oven to 325 degrees.   Line 13x9x2 in. pan with foil (I did this as I only have 4 - 13x9x2 in pans and needed them to make other bar recipes you do not have to use the foil).  Mix crumbs and margarine; press firmly onto bottom of prepared pan.  Bake for 10 min.

 

Beat cream cheese, sugar and van. in lg. mixing bowl on med. speed until well blended.  Add sour cream and choc. , mix well.  Add eggs, 1 at a time, mixing on low speed after each addition just until blended.  Pour over crust.

 

Bake 40 min. or until center is almost set.  Cool.  Refrigerate overnight.  I serve with Cool Whip and shaved choc. curls.  IF BAKED IN A SPRINGFORM PAN BAKE AT 325 degrees for 55 - 65 min. until almost set. ( I usually make this in a 13x9 pan but most cheesecakes are done at 325 for 55 - 65 min. in a springform pan)

[Guest snellma]

Peanut Butter Cheesecake

 

20 Oreo Choc. Sandwich Cookies, crushed (2 c.)

3 Tbsp. melted margarine

4 pkgs. softened Philadelphia Cream Cheese

1 1/2 c. firmly packed brown sugar

1 1/2 c. peanut butter

5 eggs

2/3 c. heavy whipping cream

 

Preheat over to 325 degrees. Combine crumbs and margarine.  Press firmly in the bottom of a 13x9x2 in pan.  Bake for 10 min.

 

Beat cream cheese in a lg. mixing bowl at med. speed until creamy.  Gradually add sugar, beating well.  Add peanut butter, beating well.  Add eggs 1 at a time, beating well after each addition.  Add cream and beat on low speed until smooth.  Pour into prepared pan and bake 40-45min. or until almost set. (I had to bake this one a little longer than the others due to extra eggs and cream).  Cool completely and refrigerate overnight.  I serve drizzled with Hershey's choc. syrup. (and sometimes drizzle with melted peanut butter and choc. syrup)  IF BAKED IN SPRINGFORM PAN BAKE AT 325 degrees for 1 hour 5 - 15 min. until almost set.

[lizzie]

Layered Lemon Dessert

 

1 cup all-purpose flour

6 tablespoons butter

1/2 cup finely chopped pecans

FILLING

1 package (8 ounces) cream cheese, softened

1-1/2 cups confectioners' sugar

1-1/2 cups whipped topping

2 cups sugar

1/3 cup cornstarch

1/4 teaspoon salt

2 cups water, divided (1/4 c)(1 3/4c)

3 eggs

1/4 cup vinegar

1/4 cup lemon juice

1 tablespoon butter

1 teaspoon lemon extract

 

Cut butter into flour until crumbly. Stir in pecans. Press into the bottom of an ungreased 13-in. x 9-in. baking pan.

Bake at 350 degrees for 15 minutes. Cool.

Beat cream cheese and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust; chill.

In a saucepan, combine sugar, cornstarch and salt. Add 1/4 cup water and stir until smooth. Add eggs and mix well.

Add vinegar, lemon juice and remaining water; stir until smooth. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from heat; add butter and extract. Cool.

Spread over cream cheese layer. Chill 2 hours or overnight. Yield: 12-16 servings.

[Guest JenMc32]

This one is SOOOO easy and SOOOO good!

 

Snickers Dessert:

 

1 Cup milk

1 Bowl Cool Whip

1 Small box Instant Vanilla Pudding

3 Medium Snickers bars

2 Med-Larger Apples

 

Beat the milk & pudding mix together until fluffy (about 2 minutes)

Beat in the cool whip

Cut up Snickers into small bite-size chunks

Cut up apples into small bite-size chunks

 

You can add more candy or/and apples as you wish.  This will make enough for up to 10 people.

Very creamy!  The combo of the vanilla/cool whip and caramel from the Snickers tastes SO good!

[steelnut]

Cherry Cheescake Brownies

 

Heat oven to 350

 

Line a 9" square pan with foil, leaving 2" hangover.

Spray with Pam. Spread one tube of triple chocolate chunk brownie batter in the pan. Bake 25 minutes until a toothpick comes out clean.

Beat 2, 8 ounce packages of cream cheese at room temp., 3/4 cup of sugar, 2 eggs and 1 teas vanilla until fluffy. Spread over cooled brownies. Bake 20 minutes until cream cheese mixture is set in center. Cool on a rack for 30 minutes. Refrigerate for 1-2 hours. Use the foil overhang to lift from pan. Before serving, top with a 21 ounce can of cherry pie filling.

[steelnut]

Lemon Coconut Bars

 

Heat oven to 350.

Line a 9" square pan with foil leaving a 2" overhang. Spray with Pam.

Press one tube of sugar cookie dough into the pan, prick with a fork.

Bake 18 minutes until lightly brown. Spread 3/4 cup of lemon curd over the cookie. Combine 2 cups of coconut, 1 egg, 2 egg whites, 2 tablespoons of sugar and 1 tablespoon of lemon zest. Spread this mixture over the lemon curd layer. Bake 15 minutes or until set. Cool well and use the foil overhang to lift from pan. Makes 16 bars.  

[Victoria]

Monkey Bread

 

3 packages of Pillsbury Buttermilk Biscuits

1-cup sugar

3 tablespoons cinnamon

 

[woodseya1]

 

Candy Strawberries

INGREDIENTS

 

[woodseya1]

Candy Strawberries

 

1 15 oz can of condensed milk

1 lb  ground fine coconut

4 oz ground fine slivered almonds

1 1/2 box regular size strawberry jello

1 TBL strawberry extract

1 TBL white sugar

4 oz red sugar to roll berries

1 pkg of plastic fake leaves  

 

Mix together with hands.  Shape.  Roll in red sugar.  Insert fake stem/leaf    

Refrigerate or freeze.       Other fruit can be made like oranges and lemons.  

[woodseya1]

Brownie Banana Split Pizza

1 (12.9 or 15 ounce) box brownie mix

8 ounces cream cheese

, softened

1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)

1/2 cup frozen pineapple or orange juice concentrate, thawed

1 teaspoon vanilla extract

2 tablespoons lemon juice (fresh or bottled from concentrate)

Sliced bananas and strawberries

Pecan or walnut halves

1 (1 ounce) square semisweet chocolate

1 tablespoon margarine or butter

 

Heat oven to 350 degrees F. Prepare brownie mix as package directs. On a greased pizza pan, baking stone or baking sheet, press batter into 12-inch circle. Bake 15 to 20 minutes. Cool.

 

Meanwhile, in small mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in pineapple or orange juice concentrate and vanilla extract. Chill this mixture thoroughly.

 

Spoon the cream cheese filling over brownie crust. Dip banana slices into fresh lemon juice or bottled lemon juice concentrate. Drain slices then arrange them over top of the pizza. Arrange strawberries

and nuts over the top.

 

In small saucepan, over low heat, melt chocolate with margarine, drizzle over top. Chill until set, about 1 hour. Refrigerate leftovers.

 

Makes 1 (12-inch) pie.

[Guest]

Brownie Banana Split Pizza

1 (12.9 or 15 ounce) box brownie mix

8 ounces cream cheese

, softened

1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)

1/2 cup frozen pineapple or orange juice concentrate, thawed

1 teaspoon vanilla extract

2 tablespoons lemon juice (fresh or bottled from concentrate)

Sliced bananas and strawberries

Pecan or walnut halves

1 (1 ounce) square semisweet chocolate

1 tablespoon margarine or butter

 

Heat oven to 350 degrees F. Prepare brownie mix as package directs. On a greased pizza pan, baking stone or baking sheet, press batter into 12-inch circle. Bake 15 to 20 minutes. Cool.

 

Meanwhile, in small mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in pineapple or orange juice concentrate and vanilla extract. Chill this mixture thoroughly.

 

Spoon the cream cheese filling over brownie crust. Dip banana slices into fresh lemon juice or bottled lemon juice concentrate. Drain slices then arrange them over top of the pizza. Arrange strawberries

and nuts over the top.

 

In small saucepan, over low heat, melt chocolate with margarine, drizzle over top. Chill until set, about 1 hour. Refrigerate leftovers.

 

Makes 1 (12-inch) pie.

OMG, NOW THATS WAT I'M TALKIN ABOUT !!!!!!!!!!!!!!!!!!

[woodseya1]

Fried Pies

 

1 cup all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons Crisco

Water (to moisten)

Prepared filling of your choice

 

Sift flour, baking powder and salt. Cut in Crisco. Roll dough out to 1/8 inch thick on a lightly floured board. Cut into 6-inch circles or invert a saucer and use as a cutting guide. Fill the dough. Fold circle in half, using water to moisten dough at edges for a tight seal. Deep fry at 375 degrees F. Sprinkle with sugar while still hot, if desired.

 

NOTE: You may use ready-made pastry for two pies in lieu of the above.

 

Filling:

3 cups fresh or well-drained canned fruit

1 tablespoon all-purpose flour

1 cup granulated sugar

 

Place fruit in saucepan. Separately mix sugar and flour, then blend with fruit. Cook over medium heat, stirring frequently, until sugar has melted and syrup has thickened. Set aside.

[MISS T]

  LOOKING FOR A BANANA CREAM PIE RECIPE

AND ALSO A CREAM PIE RECIPE

GREAT GRANDMA USED TO BAKE THEM

NO ONE CAN FIND THE RECIPES

ANY GOOD ONES OUT THERE?

[woodseya1]

Banana Cream Pie

 

1 (9-inch) pie shell or No-Fuss Homemade Pastry

3/4 cup granulated sugar

1/3 cup cornstarch

2 1/2 cups milk

5 egg yolks

1 tablespoon unsalted butter

1 tablespoon vanilla extract

3 large ripe bananas

1 1/2 cups heavy cream

 

Line pie shell in pan with foil; fill with dried beans. Bake in 400 degree F oven 15 minutes. Remove foil and weights. Bake 10 to 15 minutes or until golden brown. Cool on rack.

 

Mix 1/2 cup sugar and cornstarch in heavy-bottomed saucepan. Add milk; cook, stirring, over medium heat to thicken, 5 minutes. Remove from heat. Slowly stir 1 cup hot mixture into yolks in small bowl. Stir yolk mixture back into saucepan. Return to medium heat. Bring to boiling, stirring constantly. Cook, stirring, 3 to 5 minutes, until very thick. Remove from heat. Stir in butter and 2 teaspoons vanilla extract. Place plastic wrap on surface. Cool 15 minutes.

 

Slice 1 banana; arrange slices in single layer over bottom of crust. Mash second banana in bowl; stir into custard filling. Pour into crust. Place plastic wrap directly over filling. Refrigerate for 4 hours or until firm.

 

Beat cream, remaining sugar and vanilla extract in bowl until stiff peaks form. Uncover pie. Top with cream. Garnish with third banana, sliced.

 

No-Fuss Homemade Pastry:

1/2 cup shortening

1 1/4 cups flour

1/2 teaspoon salt

3 to 4 tablespoons cold water

 

Mix shortening, flour and salt with pastry cutter until blended. Slowly pour in cold water, stirring until mixture begins to come together. Shape dough into ball; Press into disk. Wrap in plastic wrap and chill for 30 minutes.

 

On a floured surface, roll chilled dough into a circle 2 inches larger than bottom of pie plate. To lift pastry onto pie plate, carefully roll halfway around your rolling pin. Gently unroll dough onto pie plate, then press dough into plate without stretching. Flute edges.

[woodseya1]

            Cream Pie

 

This is a favorite in the state of Indiana.

 

1 cup granulated sugar

1/2 cup minus 1 tablespoon flour

1 pint heavy cream

1 unbaked 9-inch pie shell

3 tablespoons butter

 

Mix sugar with flour in a mixing bowl. Add cream and stir well. Pour into pie shell and dot with butter. Bake in preheated 500 degree F oven for 5 to 7 minutes.

 

Stir ingredients in shell and bake 5 minutes longer. Stir again, then reduce oven temperature to 350 degrees F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Cool before cutting.