Miscellaneous Desserts

[Aline]

Deadly Chocolate Trifle

Serves a crowd unless real chocolate lovers get started at it. Brownies may be prepared hours ahead of time with Kahlua if desired.


1 Fudge brownie mix (or your own), prepared
1/3 cup kahlua (or sweetened black coffee)

3 Instant chocolate mousse dessert mix, prepared (3.1 oz., 87 g each)
8 chocolate-covered crispy toffee bars (such as Heath or Skor), 1-1/2 oz.,
39 g each, crushed (about 1-1/3 cups)
4 cups frozen light whipped topping, thawed


Make holes, using a fork, all over top of brownies. Drizzle Kahlua over top. Let stand for 10 minutes. Chop brownies into small pieces. Divide into 2 piles. Put 1 pile into glass trifle bowl.

Layer 1/2 of mousse, 1/2 of crushed candy bars and 1/2 of whipped topping over brownies in bowl. Repeat layers, beginning with remaining pile of chopped brownies. Chill.

Garnish with shaved chocolate and a sprinkle of crushed chocolate-covered crispy toffee bars over the whipped cream, if desired.

Serves 20.


**You can use 2 instant chocolate pudding powders (4 servings size each) instead of the instant chocolate mousse dessert mix. Beat pudding powders with 4 cups milk until smooth but not thickened. Pour 1/2 of pudding over brownie in bowl, and proceed as directed above.

[Aline]

Triple Chocolate Pizza

Chocolate Pizza Crust:

2 cups all-purpose flour
1-1/4 cups granulated sugar
1/3 cup cocoa, sifted
3/4 cup hard margarine or butter, softened
2 large eggs, fork-beaten

Measure flour, sugar and cocoa into bowl. Add margarine. Cut in until crumbly.

Add eggs. Mix well. Press in greased 12-inch pizza pan. Bake in 350 F oven for 15 minutes.


Chocolate Filling:

8 oz. pkg cream cheese, softened
3/4 cup granulated sugar
1 large egg
1/4 cup cocoa, sifted
1 tsp vanilla

Beat all 5 ingredients together until smooth. Spread over hot crust. Return to oven for 10 minutes.


Topping:

1/3 cup semisweet chocolate chips
1/3 cup white chocolate chips
1/3 cup butterscotch chips
8-10 Maraschino cherries, drained and halved
1-2 tbsp sliced almonds

Sprinkle with 3 kinds of chips. Let stand until soft. Draw tip of knife back and forth over top to smooth out most of the chips. If necessary, return to warm oven for a minute.

Place cherries here and there. Place almond slices around edge. Cool. Cuts into 12 wedges.


1 wedge: 493 calories; 7g protein; 24.5g total fat; 65g carbohydrate; 229mg sodium; 3g dietary fiber

[b-man]

Grilled Pears with Raspberry Grand Marnier Sauce


A special dessert treat!

MAKES 4 SERVINGS


Ingredients:

Vegetable oil for coating


Raspberry Grand Marnier Sauce:

1 cup fresh strawberries
1 Tsp honey
1 Tbsp Grand Marnier
4 firm winter pears
1 lemon, halved crosswise
3/4 cup sugar
1 Tbsp ground cinnamon
Vanilla Ice Cream for serving

Prepare a charcoal or gas grill for direct grilling over medium-high heat and oil grill rack.

Raspberry Grand Marnier Sauce:
Combine raspberries and honey in a bowl. Mash raspberries lightly with a fork and stir in the Grand Marnier. Set aside.

Cut pears in half lenghtwie and remove cores. Squeeze lemon over cut sides of the pears to prevent browning. IN a shallow bowl, stir together sugar and cinnamon. Dip cut sides of pears in cinnamon sugar.

Grill pears, cut side down, directly over medium-high heat until fruit is grill-marked and sugar is caramelized, 2-4 minutes. Do not allow to char. Using a spatula, turn pear and grill until tender and heated through, 3-4 minutes.

Serve pears topped with raspberry sauce and with a scoop of ice cream.

B-man

[b-man]

Cheesecake Supreme


Ingredients:

3/4 c All-purpose flour
3 tb Sugar
1 t Lemon peel -- grated
6 tb Butter
1 Egg yolk -- slighly beaten
1/2 ts Vanilla
24 oz Cream cheese -- softened
1 c Sugar
2 tb All-purpose flour
1/4 ts Salt
2 Eggs
1 Egg yolk
1/4 c Milk
3/4 c Sugar
2 tb Cornstarch
ds Salt
1/3 c Water
4 c Cherries

To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the 3 tablespoons sugar, and the 1/2 teaspoon of the lemon peel. Cut in butter till crumbly. Stir in 1 slightly beaten egg yolk and 1/4
teaspoon of the vanilla.

Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring- form
pan (with sides removed).

Bake in a 400F oven for 7 minutes or till golden. Cool.

Butter the sides of pan; attach to bottom. Pat
remaining dough onto sides of pan to a height of 1 3/4
inches; set aside.

For the filling, in a large mixer bowl beat together the softened cream cheese, remining lemon peel, and remaining vanilla till fluffy. Stir together the 1 cup sugar, the 2 tablespoons flour, and the salt;
gradually stir into cream cheese mixture.

Add the 2 eggs and 1 egg yolk all at once, beating at low speed
just till combined. Stir in milk. Turn into crust-lined pan. Bake in a 450F oven for 10 minutes.

Reduce heat to 300F; bake 50 to 55 minutes more or till center appears set and a knife comes out clean. Cool 15 minutes.Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan.

Cool about 2 hours longer. Chill thoroughly. Top with Cherry Sauce.

Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2
tablespoons cornstarch, and dash salt. Stir in 1/3 cup water. Stir in 4 cups
fresh or frozen unsweetened pitted tart red cherries, thawed. Cook and stir till thickened and bubbly.

Cook and stir 1 to 2 minutes more. Cover. Chill without stirring. (Or, use one 21 ounce can cherry pie filling instead of sauce.)


B-man

[b-man]

Bisquick Cobbler


Ingredients:

1 Cup Bisquick
1 Cup Milk
1 Cup Sugar
1 Stick Margarine
1 Large Can Peaches -- in Heavy Syrup

Preheat the oven to 350 degrees.

Melt the margarine in the (13"x9") pan.

Mix the milk, sugar and Bisquick together in a bowl. Pour into the melted margarine.

Pour off half the syrup from the peaches.

Spread the peaches with the remaining syrup on top of the batter.

Bake 45 minutes. Serve warm.

Yields one 13"x9" Pan

B-man

[b-man]

Almond Cream Confections


Ingredients:

1/2 C. butter
1/4 C. sugar
2 T. cocoa powder
2 tsp. vanilla extract
1/4 tsp. salt
1 egg, slightly beaten
1 C. slivered almonds, toasted and chopped
1 3/4 C. vanilla wafer crumbs
1/2 C. flaked coconut
Cream filling (see below)
2 (1 oz.) squares semisweet chocolate

Combine first 6 ingredients in a heavy saucepan; cook over low heat,
stirring constantly, until butter melts and mixture begins to thicken.

Remove from heat; add almonds, vanilla wafer crumbs, and coconut, stirring well. Press firmly into an ungreased 9-inch square pan; cover and chill.

Spread Cream Filling over almond mixture; cover and chill.

Cut into 1 1/2-inch squares. Remove from pan, and place about 1/2 inch apart on a baking sheet.

Place chocolate in a zip-top heavy-duty plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in end of bag with scissors; drizzle over Cream Filling.

Makes 3 dozen.

Cream Filling:

1/3 C. butter, softened
3 to 4 T. milk
1/2 tsp. vanilla extract
3 C. sifted confectioners' sugar

Cream butter at high speed of electric mixer. Add milk and vanilla extract. Slowly add sugar; mix until smooth.

B-man

[b-man]

Dessert Butters

Easy Raspberry Butter

4 oz. of unsalted butter, softened
4 tbsp. strained raspberry jam

Whip butter in an electric mixer until fluffy. Beat in raspberry jam.
Spoon into a small crock or bowl, and refrigerate. Set out to soften
well ahead of time.

Strawberry Butter

1 (10 oz.) pkg. frozen berries, thawed and drained
1 c. butter
2 c. powdered sugar

The fruit and butter should be at room temperature. Cream butter and
sugar until fluffy. Add berries. Refrigerate. makes 4 cups.

Cranberry Apricot Butter

1/2 c. butter, softened
1/4 c. apricot preserves

In small bowl, combine. Beat until light and fluffy. Makes 3/4 cup.

Cranberry Butter

1 bag cranberries (coarse chopped, grated in priocessor (can use less)
1/2 c. powdered sugar
1 stick unsalted butter (1/2 c.)
1 tbsp. lemon juice

Blend sugar and butter together. Add lemon juice and then add
cranberries. Put in bowl and refrigerate.

Honey Pecan Butter

1/2 c. butter, room temperature
2 tbsp. honey
1/4 tsp. cinnamon
1/4 c. chopped pecans

Mix and serve with nut breads, croissants or biscuits. (Good on
pancakes or waffles, too.)

Honey Butter

1 c. soft butter
1 c. powdered sugar
1 tsp. cinnamon
1 c. honey

Cream butter, sugar and cinnamon thoroughly. Add honey and cream
again. Pour into jars and cover. Serve with homemade bread.

Honey Lemon Butter

1/2 c. butter, softened
2 tbsp. honey
1 tsp. fresh grated lemon peel
1 tbsp. fresh squeezed lemon juice

In small bowl, combine all ingredients, blending well. Makes about
1/2 cup.


B-man

[b-man]

Elephant Ears

These are a little time-consuming, but very worth your while!

Ingredients:

1 package dry yeast
1/4 cup lukewarm water
2 cups sifted all-purpose flour
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup butter, softened
1 egg yolk
1/2 cup milk, scalded and cooled
2 tablespoons butter
1 1/2 cups granulated sugar
3 1/2 teaspoons cinnamon
1 cup chopped pecans
1/3 cup melted butter

Dissolve yeast in lukewarm water and set aside.

Mix together flour, 1 1/2 tablespoons sugar and salt. Cut in 1/2 cup butter.

Combine egg yolk, milk and softened yeast. Add to dough, mixing well. Cover and chill at least 2 hours.

Turn dough onto lightly floured board. Punch down. Cover with a towel and let rest 10 minutes.

Roll to a 10 x 18-inch rectangle. Spread with 2 tablespoons butter.

Combine cinnamon and sugar. Sprinkle 1/2 cup cinnamon-sugar mixture over dough. Roll up as for a jellyroll. Seal edges and cut into 1-inch slices. Dip slices, one at a time, in remaining cinnamon-sugar mixture. Roll out into 18 (5-inch) rounds. Sprinkle with a few nuts, pressing nuts in gently. Place on ungreased cookie sheets, brush with melted butter and sprinkle each with 1 teaspoon of the cinnamon-sugar mixture. Bake at 400 degrees F for 12 minutes. Cool on wire racks.

Makes 18.

B-man

[b-man]

DEEP-FRIED PEACHES


Fresh peaches
Graham crumbs
Ice cream
Liqueur of choice

Wash peaches and drop in boiling water for 30 seconds. Remove
from water and slip the skin off. Cut peach in half and remove the pit.
Fill the pit area with ice cream. Press the two halves back together
and cover with graham crumbs. Place carefully in deep fryer
(at 300ºF) for 30 seconds or until brown. Place in a bowl and pour
1/3 ounce of liqueur (Grand Marnier is good) then light. After flame
is out, put either more ice cream or fresh cream on top.

B-man

[b-man]

Reference Guide


Here's a handy reference guide for those baked desserts with some amusing names.

Betty — a baked pudding made of layers of spiced and sugared fruit and buttered bread crumbs.

Clafouti — a French cobbler, with fruit (usually cherries) on the bottom, custard, and a rough batter crust baked on top

Cobbler — a spoon pie (more like a fruit stew with dumplings), in which biscuit dough is dropped onto the fruit before baking. The consensus is that the dish got its name because the lumps of cooked dough resembled cobblestones.

Crisp — a deep-dish fruit dessert made with a crumb or streusel topping and baked.

Crumble — a British dessert in which raw fruit is topped with a crumbly pastry mixture and baked. One reference says a crumble is like a crisp, but not as rich.

Grunt — a spoon pie, with biscuit dough on top of stewed fruit, which is steamed, not baked

Pandowdy — a spoon pie, with fruit on the bottom and a rolled crust on top, which is broken up to allow the juices to come through

Slump — a spoon pie, including cooked or uncooked fruit topped with biscuit dough or piecrust, which can be baked or steamed, and can be made upside down.

B-man

[b-man]

SNICKERS CARAMEL APPLE SALAD

This recipe is a huge hit with my family. Enjoy!!

8 Granny Smith apples
6 (2 oz.) Snickers bar, chopped
1 large container Cool Whip
1/2 jar caramel sauce

Cut apples into bite size pieces. Chop 5 of the Snickers
bars and combine with apples and Cool Whip. Save a little
Cool Whip for garnish. Mix 1/4 jar of caramel sauce in mixture.
Garnish with Cool Whip, drizzled caramel and top with remaining
Snickers.

B-man

[b-man]

MARSHMALLOW CHEESECAKE DIP


8 oz. cream cheese, softened
1 (7 oz.) jar Marshmallow Crème

Mix cream cheese and Marshmallow Crème on medium
speed of electric mixer until well blended. Refrigerate.

Serve with assorted cut-up fresh fruit or pound cake
cubes. Garnish, if desired. Makes 1 3/4 cups.

B-man

[b-man]

BERRY CROISSANTS WITH CHOCOLATE SAUCE


Ingredients:

1/2 cup sliced fresh strawberries or raspberries
1/2 cup water
3 T. sugar
3 tsp. cornstarch
1 1/2 T. orange liqueur or orange juice concentrate
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 pint berries: strawberries, raspberries, blueberries, or blackberries, or any combination of the four
Red food coloring, optional
4 large croissants
Chocolate sauce
Berries as garnish
Whipped topping

Puree 1/2 cup strawberries or raspberries and water in
a blender.

In saucepan, combine sugar, cornstarch, and juice. Cook
over medium heat until thickened, stirring constantly. Remove
from heat, let stand a few minutes.

Add liqueur and spices, adjust to taste if desired. Add fresh berries and food coloring, and chill.

When ready to serve, split croissants lengthwise. Drizzle a small serving plate with chocolate sauce. Place croissant bottom on the serving plate. Top with Whipped Topping.

Replace top of croissant. Garnish with berries.


B-man

[b-man]

COFFEE CAN APPLE ROLLS


Ingredients:

4 C. diced apples
1 C. broken pecans
2 C. granulated sugar
3 C. all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg
3/4 tsp. cinnamon
1 C. butter or margarine
2 tsp. vanilla extract
2 large eggs, beaten

Grease and flour two 1-pound coffee cans.

In a medium bowl stir apples, pecans and sugar. Let stand for one hour, stirring often to make juice.

In a large bowl, stir flour, baking soda, salt, allspice, nutmeg and cinnamon together. Add apple mixture. Mix well, and stir in butter, vanilla extract and eggs. Pour into coffee cans. Tie a 2-inch strip of foil around top of each can. Bake in 325 degree oven for 1 hour and 15 minutes.

Let stand 10 minutes, then remove from cans. Serve warm or cool with cream cheese.

B-man

[b-man]

CAFE NOCHE BAKED APPLE ZAPATA

Source: Cafe Noche, Houston, Texas

Ingredients:

2/3 lb. flour tortilla dough
Flour
3 Granny Smith apples, peeled and sliced
2 T. lemon juice
1/2 C. brown sugar
1/2 tsp. cloves
1/2 tsp. ground cinnamon
1/2 C. walnuts, chopped
2 T. cornstarch, dissolved
3 T. water

Use your favorite recipe for flour tortillas, or make dough
from the recipe on the Tortilla mix package. Divide the dough
into four 2-inch balls. Roll each into a 6-inch tortilla. Dust with
flour, cover with plastic wrap and set aside.

Place apples in a saucepan with enough water to cover.
Add lemon juice. Cook over high heat until boiling 5 minutes.
Add sugar, cloves, cinnamon, and walnuts; continue cooking
over low heat until slightly thickened. Combine cornstarch
and water and add to mixture, stirring until thick. Remove from
heat.

Lay out tortillas; dust off excess flour. Spoon on
2 tablespoons of the apple mixture down the middle of each
tortilla. Fold one side of the tortilla over the mixture; then fold
the remaining side over. Fold in the ends and seal by
moistening the tortillas with a little water. Bake in a preheated,
400 degree F oven until lightly browned. Remove and sprinkle
with cinnamon and sugar.

Serve with whipped cream (at Cafe Noche, it is served with Tequila Sabayon sauce made with tequila, egg yolks, and sugar).

Note: Tortillas and apple mixture may be made ahead several hours or a day before.

Yield: 12 servings

B-man

[b-man]

HOTEL IMPERIAL SWEET CHEESE DUMPLINGS

Source: Chef Stefan Hierzer, Hotel Imperial, Vienna, Austria

Stefan Hierzer pipes a beautiful swirled chocolate design on the plates, then fills the large spaces in the swirl with strawberry purée, before he even starts adding the dumplings. These cheese dumplings are boiled in rum-scented water, then rolled in crunchy butter-sautéed breadcrumbs and dusted with confectioners' sugar.

Serves 4


Ingredients:

Strawberry Purée

1 C. fresh strawberries, hulled
1/4 C. confectioners' sugar

Coating

2 T. (1/4 stick) unsalted butter
1 C. dried fine breadcrumbs
1/4 C. granulated sugar

Dumplings

2 C. fresh bread cubes
1 1/4 C. sweet (farmer's) cheese (may substitute ricotta)
1/2 tsp. lemon zest
1/2 tsp. orange zest
1 vanilla bean
1 egg
Pinch of salt
1/4 C. granulated sugar
1/2 C. rum

Garnish

2 oz. bittersweet chocolate, chopped
12 to 16 blueberries
4 strawberries, halved
12 to 16 raspberries
4 mint leaves
Confectioners' sugar for dusting

To make the purée: Combine the strawberries and sugar in a food processor or blender and purée. Strain through a fine-meshed sieve and set aside.

To make the coating: Melt the butter in a medium sauté pan and stir in the breadcrumbs and sugar. Sauté until golden and crispy. Set aside in a shallow bowl or plate.

To make the dumplings: In a large bowl, mix the bread cubes, cheese and zests. Split the vanilla bean and scrape the tiny seeds into the mixture; discard the pod (or place in granulated sugar to make vanilla sugar). With a wooden spoon, stir in the egg, pinch of salt and sugar. Let stand for 5 minutes.

Bring a large pot of water to a boil and add 1/2 cup rum. Form the dumpling mixture into 2-inch balls. Drop the dumplings into the boiling water and cook 5 minutes. Remove with a slotted spoon and drain on towels.

To serve: Melt the chocolate in the top of a double boiler over barely simmering water. Put into a pastry bag fitted with a very small plain tip, or put into a small plastic bag and snip a tiny hole in one corner. Pipe a design on each of four dessert plates, incorporating two large circles in the design. Let set for 1 minute. With the tip of a spoon, fill the circles with strawberry purée. Roll the dumplings in the coating mixture and place two or three dumplings on each plate. Garnish each plate with a few blueberries, one split strawberry and a few raspberries, topped with a mint leaf.

Dust the dumplings with confectioners' sugar.

B-man

[b-man]

PEARS IN WINE

Ingredients:

2 pounds pears, ripe but firm (such as Bosc)
1/4 cup blackberries
3 cups Chianti
1/4 cup sugar
Juice of 1/2 lemon
1 teaspoon powdered ginger
1 bottle of Moscato or Sardinian Vernaccia

Peel the pears and leave them whole. Cook the pears and the
blackberries in the Chianti for 30 minutes. The fruit is cooked when
you can easily insert a needle through the pulp of the pear.
Meanwhile, add the sugar, the lemon juice, and the ginger to the wine
and reduce it by half, until the consistency is similar to a syrup.
When the wine is reduced and the pears are cooked, immerse them in
the Moscato or Vernaccia wine and let them macerate until serving
time.

Serving suggestion: arrange the pears in a pyramid formation on a
platter and pour the Moscato syrup over them or dust with
confectioner's sugar. Serves 4.
__________


PEARS IN MERLOT

Ingredients:

Zest of one orange
1 cup orange juice
4 cups water
1 bottle Merlot wine
1 1/2 cups sugar
2 cinnamon sticks
1 tablespoon whole cloves
1/4 teaspoon ground nutmeg
6 pears peeled, 1/4 inch cut off at bottom to flatten

Combine all ingredients in the slow cooker except for the pears.
Cover; cook on HIGH for 1 hour.

Add the pears to the stoneware and cook for an additional 1 hour.

Remove pears and strain liquid. Pour the liquid over the pears. Serve
chilled.

B-man

[b-man]

Microwave Caramel Chex


Hey All- This is a super recipe for something quick and easy! But BEWARE-you will not be able to stop filling your face with it!

Line your counter with tin foil that has been sprayed with PAM.

Take a brown paper bag (from the grocery store) and dump in a 16-17.5 ounce bag of CORN CHEX. Set aside.

In a saucepan put the following:

2 cups brown sugar
1 cup (2 sticks) butter
1/2 cup Karo syrup
Dash of salt

Bring to a rapid boil for 1 minute. Stirring constantly. Remove from heat
and add 1/2 teaspoon baking soda. Stir well. (Mixture will foam.)

Dump this mixture over the cereal in bag and roll down the top. Shake well to coat.

Put in microwave on HIGH Power for 4 minutes, shaking after each minute.

Dump out on foil and let cool. Break into individual pieces while cooling.
Yummmmmmm!

B-man

[b-man]

Maple Praline Supreme

Serves 8.


Ingredients:

1 1/2 cups chopped pecans or hazelnuts
1/2 cup packed brown sugar
3 tablespoons butter or margarine, melted
1 (7 ounce) jar Marshmallow Creme
1/2 cup pure maple syrup
2 cups whipping cream, whipped

Combine nuts, brown sugar and butter until well mixed. Spread onto a greased baking sheet. Bake at 350 degrees F for 12 minutes or until browned. Cool; crumble and set aside.

In a bowl, combine Marshmallow Creme and syrup until smooth; fold in whipped cream. Place half of the nut mixture in a greased 9 x 5-inch loaf pan. Top with marshmallow mixture and remaining nut mixture. Cover and freeze overnight or until firm.

Invert onto a serving plate and slice.

B-man

[b-man]

Caramel Apple Dumplings


Ingredients:

2 tablespoons butter or margarine
1 1/2 cups brown sugar
1 1/2 cups water

Dumplings

1 1/4 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter or margarine
2 teaspoons vanilla extract
1/2 cup chopped apple

In a skillet, heat the unsoftened butter, brown sugar and water to boiling. Reduce heat to simmer.

Meanwhile, mix together all dumpling ingredients. Drop by tablespoonsful into the simmering sauce. Cover tightly and simmer 20 minutes. Do not lift lid.

Serve with ice cream if desired.

B-man

[b-man]

Date Chews



Ingredients:

1/2 pound dates, cut up
1 cup granulated sugar
2 eggs, beaten
1 tablespoon butter
3 cups Rice Krispies
1 teaspoon vanilla extract

Cook dates, sugar, eggs, and butter slowly until thick. Add Rice Krispies and vanilla extract. Mix well. Let cool until it can be handled. Roll into small balls. Roll balls in chopped nuts or coconut.


B-man

[b-man]

Cranberry Crumble


Ingredients:

Cooking spray
2 cups fresh cranberries
1/3 cup plus 1/2 cup granulated sugar
1/2 cup chopped walnuts
1 egg
1/2 cup all-purpose flour
1/4 cup butter or margarine, melted
1 quart vanilla ice cream or frozen yogurt

Preheat oven to 325 degrees F. Spray an 8-inch pie plate with nonstick spray.

Put cranberries in pie plate. Sprinkle with the 1/3 cup sugar and nuts.

Beat egg well, adding the 1/2 cup sugar gradually. Beat until foamy.

Add flour and melted butter or margarine. Beat until thoroughly blended. Pour over the cranberries.

Bake for 45 minutes. Crust should be golden brown.

Serve warm with ice cream or frozen yogurt. Serves 6.


B-man

[b-man]

Peanut Butter Granola


Ingredients:

2/3 cup creamy peanut butter
2/3 cup honey
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups uncooked rolled oats
1 cup raisins
1 cup peanuts
1/2 cup dried figs, snipped

Preheat oven to 300 degrees F.

In a small saucepan, combine peanut butter, honey and cinnamon. Heat thoroughly. Remove from heat and stir in vanilla extract.

Place oats in a large, shallow roasting pan or a 15 x 10 x 1-inch baking pan. Pour warm peanut butter mixture over oats and stir gently until oats are coated. Spread evenly in pan. Bake in a 300 degree F oven for 30 to 40 minutes stirring occasionally.

Turn off oven.

Meanwhile, in a small bowl, cover raisins in boiling water. Let stand for 10 minutes. Drain well. Stir raisins, nuts and figs into baked mixture. Return to oven and let dry 1 1/2 hours, stirring occasionally.

Store in covered containers. Makes 8 cups.



B-man

[b-man]

Dried Cherry Walnut Bread Pudding



Ingredients:

1 cup milk
1 cup heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
4 eggs
10-12 slices French bread, lightly toasted and buttered on both sides
1 cup dried cherries
1 small Granny Smith apple, peeled, cored and thinly sliced
1 teaspoon cinnamon
1/2 cup coarsely chopped walnuts

Custard: In a medium saucepan combine milk, cream, sugar and vanilla and bring to a boil. In a bowl beat eggs lightly. Pour half the milk mixture into the eggs, whisking continuously, then add egg mixture to remaining milk in saucepan.

Preheat oven to 325 degrees F. Butter a shallow 1 1/2 or 2-quart baking dish. Sprinkle bottom of dish with 1/2 cup Dried Cherries. Arrange alternating rows of bread and apple slices along bottom of dish beginning and ending with bread. Sprinkle with remaining Dried Cherries, 1/2 teaspoon cinnamon and walnuts. Pour custard over top and sprinkle with remaining cinnamon.

B-man

[b-man]

Banana Meringue Pudding



Ingredients:

3/4 cup plus 1 tablespoon sugar
1/3 cup cornstarch
Pinch of salt
3 cups milk
8 eggs, separated
3 tablespoons butter
1 tablespoon pure vanilla extract
3 cups vanilla wafers
4 ripe bananas, thinly sliced
1/2 teaspoon cream of tartar

Preheat oven to 350 degrees F.

In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil for 1 minute, then remove from heat.

In a small bowl, whisk egg yolks, then whisk in 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended.

Place vanilla wafers on bottom of a shallow 2 quart casserole dish. Top with layer of banana slices and custard. Repeat layering, ending with custard.

In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.

Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (to prevent it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove from oven and cool for at least 1 hour. Refrigerate at least 4 hours before serving.

B-man

[b-man]

Cherry Bread and Butter Pudding



Ingredients:

12 slices white bread
Butter or margarine
Cinnamon
1 (11 ounce) jar cherry preserves
4 eggs
2 2/3 cups milk
2 tablespoons granulated sugar
Preheat oven to 350 degrees F.

Cut crusts from 12 slices bread. Spread butter or margarine on one side of each slice. Butter an 8-inch square baking dish. Arrange 4 slices of bread on bottom. Sprinkle lightly with cinnamon. From jar of cherry preserves (about 1 cup), spread a spoonful of preserves on each slice. Repeat making 2 more layers.

In medium bowl, beat 4 eggs with fork, add milk and sugar, stirring until well mixed. Pour over bread and bake for 1 hour. Refrigerate.

Makes 6 servings.

If preferred, serve warm from oven.

B-man

[b-man]

Dreamy Peach Cobbler



Ingredients:

1 (15 ounce) can peach halves, drained
10 vanilla wafers, crushed
1 tablespoon brown sugar
1 tablespoon butter, softened
1/4 teaspoon ground cinnamon

Preheat oven broiler. Place peaches hollow side up in a 9-inch square pan.

Mix together crushed vanilla wafers, brown sugar, butter and cinnamon until crumbly. Sprinkle over peaches. Place under broiler, and cook until sugar is melted and bubbly, about 1 minute.

B-man

[b-man]

Magic Shell Ice Cream Topping



1 (6 ounce) package chocolate chips (substitute white chocolate and some cherry extract)
1/2 stick butter or margarine
1/4 cup Mazola corn oil

Melt chips and butter together (microwave on low). When melted, add oil. Pour over ice cream and it will harden.


B-man

[b-man]

Lemonade Dessert

Prepare this one the day before serving!


Ingredients:

Crust

2 1/2 cups Graham cracker crumbs
1/2 cup granulated sugar
1/2 cup butter, melted

Put into a 9 x 13-inch pan. Reserve some for sprinkling on top.

Filling

1 (20 ounce) can crushed pineapple
1 large container Cool Whip
1 (12 ounce) can frozen lemonade
1 can sweetened condensed milk
1 cup chopped walnuts

Drain pineapple thoroughly; set aside.

Beat Cool Whip, lemonade and milk until very stiff. Fold in pineapple and nuts and put over crust. Sprinkle with reserved crumbs. Freeze.

Serve with fresh sugared strawberries.

B-man

[b-man]

Krispy Karamel Kritters


Ingredients:

1 package large marshmallows - frozen in freezer overnight
Rice Krispies cereal
1 package caramels
1/2 cup butter (1 stick)
1 can sweetened condensed milk
toothpicks

1. Line a cookie sheet with waxed paper. Line up in rows the marshmallows and insert toothpicks.

2. In a medium saucepan or double boiler add caramels, butter and sweetened condensed milk. Cook on low heat, stirring constantly until all melted together. Remove from heat.

3. Quickly dip marshmallows into the caramel mixture to coat, then immediately roll in the Rice Krispies and place on the waxed paper to cool.

NOTE: Stir the caramel mixture occasionally to keep it smooth.

Store in a tightly covered container in a cool place.

B-man

[b-man]

Delicious Fruit

Ingredients:

2 small boxes instant vanilla pudding
1 can mandarin oranges, drained, save juice
1 can pineapple chunks, drained, save juice
1 can sliced peaches, drained, save juice
3 bananas, sliced
1 small jar maraschino cherries, drained
3 cups fruit juice and water

Save juice from fruit and add enough water for 3 cups. Mix pudding with juice. Beat until smooth. Add fruit.

Serving Ideas: This fruit is delicious alone or served over angel food cake. Marshmallows, nuts or other fruit can be used.

B-man

[b-man]

Hungarian Nut Rolls


Ingredients:

1 package active dry yeast
1/2 cup sugar
1 cup warm milk
8 tablespoons (1 stick) unsalted butter
1 egg
Zest of 1 lemon
1/2 teaspoon salt
4 cups flour

Walnut Paste

4 cups walnuts
1/2 cup sugar
1 1/2 teaspoons ground cinnamon or cocoa
2 tablespoons cognac
1/3 cup hot milk
1 whole egg, beaten

Pour 1/3 cup of the warm milk in a small bowl. Sprinkle the yeast and the pinch of sugar over the surface of the milk. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.

In a large bowl using a wooden spoon or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add the egg and beat vigorously for 1 minute. Beat in the yeast mixture, the remaining 2/3 cup milk, the lemon zest, salt, and 1 cup of the flour. Beat in the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed. Turn the dough out onto a lightly floured work surface and knead until smooth, about 3 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. The dough will be very soft but not sticky. Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at cool room temperature for 4 to 6 hours, deflating once or twice, or as long as overnight in the refrigerator.

Gently deflate the dough. Turn the dough out onto a floured work surface and divide into 4 equal portions. Form each portion into a thick rectangle, place on loosely floured parchment paper, cover loosely with a clean tea towel, and let rest for 30 minutes.

To make the filling, combine the walnuts, sugar, and cinnamon in a food processor fitted with the metal blade. Process until finely ground.

Combine the cognac and milk and, with the motor running, pour the mixture through the feed tube in a slow, steady stream, processing until a thick, spreadable paste is formed. Using a floured rolling pin on a very lightly floured work surface to minimize sticking, roll or pat out each dough portion into a 13 x 7-inch rectangle about 1/8 inch thick. Spread the surface of each rectangle evenly with one-fourth of the nut paste. Working with one rectangle at a time and starting from a long side, fold over a 2-inch section. Continue to fold the dough in this manner to create a flattish oval (rather than round) long log of dough. Pinch the seams and place the dough, seam side down, on a greased baking sheet, fitting all 4 rolls horizontally on the pan about 2 inches apart. Brush with the egg glaze and prick all over with a fork. Let rest, uncovered, at room temperature about 20 minutes.

Preheat oven to 350 degrees F. Brush once more with the beaten egg. Place the baking sheet on a rack in the center of the oven and bake 30 to 40 minutes, or until golden and the loaves sound hollow when tapped with your finger. Let rest on the baking sheet 10 minutes. Using a large spatula, transfer the loaves to a
cooling rack. Cool completely.

B-man

[b-man]

Viennese Crescents


Ingredients:

1/4 vanilla bean
1 cup confectioners' sugar
1 cup walnut meats
1 cup butter, at room temperature
3/4 cup granulated sugar
2 1/2 cups flour, all-purpose, sifted

1. Chop the vanilla bean. Pound it in a mortar or pulverize it in an electric blender with about one tablespoon of the sugar. Mix with the remaining confectioners' sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked.

2. Preheat the oven to moderate (350 degrees F).

3. Cut the walnuts with a sharp knife into very small pieces. Pound the pieces to a paste, using a mortar and pestle.

4. With a wooden spoon or the fingers, mix the walnuts, butter, granulated sugar and flour to a smooth dough. shape the dough, about a teaspoon at a time, into small crescents, about one and one-half inches in diameter.

5. Bake on an ungreased cookie sheet until slightly browned, or 15 to 18 minutes. Cool one minute. While still warm, roll the cookies in the prepared vanilla sugar.

B-man

[b-man]

Peaches 'n' Cream Dessert Nests


Ingredients:

1 (5-ounce, 6 count) package dessert/bakery shells
6 half-cup scoops peaches 'n' cream ice cream
1/4 cup sliced almonds
1/4 cup sweetened coconut
1 small fresh peach, pitted, peeled and chopped
Caramel topping, warmed

In a microwave-safe dish, combine the almonds and coconut. Microwave on HIGH for 4-5 minutes, stirring every two minutes, until the two ingredients are lighted browned.

In the depression of each dessert shell, divide and place the chopped fresh peach. Top with one scoop of ice cream for each shell. Sprinkle with toasted almonds and coconut and drizzle each with caramel topping.

Makes 6 servings.

B-man

[b-man]

Kool-Aid Sherbet



1 cup granulated sugar
1 envelope unsweetened Kool-Aid (flavor of your choice)
3 cups milk

In a bowl, stir all ingredients until sugar is dissolved. Pour into a shallow freezer container; cover and freeze for 1 hour until slightly thickened. Transfer mixture to a mixing bowl; beat until smooth. Return to freezer container; cover and freeze until firm. Remove from freezer 20 minutes before serving.


B-man

[b-man]

Floating Twinkies

These are also known as Undescended Twinkies...a super summer dessert!

Ingredients:

1 (6 ounce) box orange Jell-O or 2 (3 ounce) boxes
1 cup boiling water
1/2 cup pineapple juice
1 quart vanilla ice cream, softened
7 ounces 7-Up
8 Twinkies

Dissolve Jell-O in boiling water. Add pineapple juice, ice cream and 7-Up. Mix thoroughly (in a blender if necessary to dissolve ice cream), and pour into a deep 9-inch square pan. Chill until mixture begins to set.

Lay Twinkies, flat side down, in two rows of four across the top of the chilled gelatin. If the gelatin is properly chilled, it will resist the Twinkies. Push them in and they will slowly rise. Don't bury them. Just make sure they are semi-descended. Chill until fully set and serve.

Tip: Try different flavors of Jell-O!

B-man

[b-man]

Martha Washington Balls


Ingredients:

1 stick (1/2 cup) butter, melted
1 (13 1/2 ounce) can sweetened condensed milk
2 (16 ounce) boxes confectioners' sugar
1 quart pecans, chopped
2 (6 ounce) packages chocolate chips
1/2 bar paraffin

Mix all ingredients except chips and paraffin. Roll in small balls. Cherries may be put in center. Let balls stand 30 minutes before coating.

Melt paraffin in double boiler. Add chips; stir to blend. Using toothpick, dip balls into chocolate and set on wax paper.

B-man

[b-man]

Crockpot Recipe - Yummy Peaches


Ingredients:

1/3 cup buttermilk baking mix
2/3 cup dry quick oats
1/4 to 1/2 cup brown sugar
1 teaspoon cinnamon
4 cups sliced peaches (canned or fresh)
1/2 cup peach juice or water

Mix together baking mix, oats, brown sugar and cinnamon in greased crockpot. Stir in peaches and peach juice. Cook on low for at least 5 hours. (If you like a drier cobbler, remove lid for last 15 to 30 minutes of cooking.

Serve with frozen yogurt or ice cream. Makes 8 servings.

B-man

[b-man]

Lemon Ice in Lemon Cups


Ingredients:

6 large lemons
1 envelope unflavored gelatine
1 cup granulated sugar
2 1/4 cups water
Mint sprigs for garnish

With sharp knife, cut off 1/2 of each lemon from one end. Grate peel from top 1/3 pieces. Squeeze juice from all pieces of lemon to make approximately 3/4 cup. Discard tops. Remove all crushed pulp and membrane from lemon cups. Cut a thin slice off bottom of each so they can stand. Place in plastic bag. Refrigerate.

In 1-quart saucepan over low heat, cook gelatine, sugar and water, stirring constantly until gelatine is dissolved. Remove pan from heat. Stir in lemon juice and grated peel. Pour mixture into 9-inch square baking pan; cover with foil. Freeze about 3 hours until partially frozen.

Spoon into chilled bowl. With mixer at medium speed, beat until smooth, but still frozen. Return mixture to baking pan; cover. Freeze about 2 hours until partially frozen.

Spoon into chilled bowl and beat again. Freeze until firm. Let ice stand for 10 minutes. Scoop into lemon cups. Garnish with mint sprigs.

B-man

[b-man]

Utah's Famous Green Jell-O


Ingredients:

1 cup water
1 (6 ounce) package lime Jell-O
1/2 cup sugar
2 tablespoons fresh lemon juice( optional)
1cup canned crushed pineapple, undrained
2 cups whipping cream

Bring water to a boil. Put Jell-O and sugar in a medium bowl; add boiling water, stirring until gelatin is dissolved. Add lemon juice, if desired. Stir in pineapple. Refrigerate until syrupy.

Whip cream until stiff. Fold into Jell-O mixture. Place in a 9 x 13-inch pan. Refrigerate for several hours until firm.

Makes 12 servings ( 236cal per serving).

B-man