Miscellaneous Desserts

[b-man]

Cherry Hard Shell Ice Cream Topping


16 ounces cherry chips
3/4 cup butter

Melt cherry chips and butter together. Cool. When ready to serve, pour over ice cream.

B-man

[b-man]

Stuff


We call this 'Stuff' in our family it is a fast and easy dessert.

Ingredients:

1 large can crushed pineapple, very well drained (in fact if you mash the juice out it is better)
1 large box Jell-O flavor of your choice - can use diabetic jello NO WATER
1 large container small curd cottage cheese.
1 large container Cool Whip, frozen

Mix all the above ingredients together...remember the jello does NOT get water. Work the frozen Cool Whip to get it to mix...the coldness of the Cool Whip helps set up the mixture. Continue to stir to get the Cool Whip to mix after you put in refrigerator. Put in refrigerator...can mix at least 30 minutes before you eat and it will be set up.

For those of you who don't like cottage cheese...you cannot taste it in the mixture, but it adds the consistency it needs.


B-man

[b-man]

Sand Castle Yogurt Parfaits


Ingredients:

1 carton yogurt
4 vanilla wafers
Assorted gummy worms, sharks, etc.
Sprinkles

Crumble two cookies in the bottom of a wide parfait glass or cup. Spoon about half of the yogurt over the crumbs. Layer the cake sprinkles over the yogurt. Hide some gummies. Top with remaining yogurt, crumble the remaining two cookies and put the remaining gummies on top. Sprinkle with colored sprinkles, if desired

B-man

[b-man]

Fluffy Marshmallow-Mint Dessert


Ingredients:

1 (16 ounce) package cream-filled chocolate sandwich
cookies (40 cookies), crushed
1/2 cup butter or margarine, melted
2 (12 ounce) cartons frozen whipped topping, thawed
2 cups pastel miniature marshmallows
1 1/3 cups small pastel mints (5 1/2 ounces)

Reserve 1/4 cup of crushed cookies for garnish. Combine the remaining cookies with butter; press into an ungreased 13 x 9 x 2 inch baking dish.

Fold together whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1 to 2 days before serving.

Yield: 18-20 servings.

B-man

[patm099]

Chocolate Ravioli

Thaw Time: 30 minutes
Prep Time: 25 minutes
Bake Time: 15 minutes
Freeze Time: 45 minutes


1 pkg. fozen puff pastry sheets
1/2 cup heavy cream
1 pkg. (8 oz.) semi-sweet chocolate squares, chopped
1 egg yolk
1 tsp. water
Powdered sugar


Thaw pastry sheets at room temperature for 30 min.

Heat cream in saucepan to a boil. Pour over chocolate in bowl and let stand 5 min. Whisk until smooth. Freeze mixture 15 min. Stir and freeze 15 min. more or until firm.

Unfold 1 pastry sheet on a lightly floured surface. Roll into 16" square. Brush with half of egg mixture, leaving 1/2" border around edges. Place 24 rounded teaspoons of chocolate mixture in 4 evenly spaced rows with 6 mounds in each row.

Unfold remaining pastry sheet on a lightly floured surface. Roll into 16" square. Place on chocolate-covered sheet, pressing firmly between the rows of chocolate and around edges to seal. Brush pastry with remaining egg mixture. Cut between the rows, using a pastry wheel or sharp knife. Cut each strip into 6 squares (ize of ravioli) and place on ungreased baking sheets. Freeze until firm, about 15 min. Preheat oven to 375°F.

Bake 15 min. or until puffed and golden. Serve warm, dusted with powdered sugar.

[Rosemarie Garland]

I will make Caramel Apple Pear cobbler this evening for dinner with my family. I had apples and pears and was looking for something delicious. As usual Kitchen Witch came to the rescue.

[shadymaple]

None of these recipes sound very healthy! Rosemarie Garland, why not just take your apples and pears and stew them? Add some cinnamon or nutmeg, a little olive oil, simmer on low heat until tender. Healthy and delicious! I stew prunes with raisins, as well. On low, they can simmer all day if you want them to. This is a great winter dish because it keeps the kitchen warm and smells wonderful!

[Kitchen Witch]

Healthy???? Hmmmmmmm - dessert recipes sound good to me!

In my opinion - you can eat anything you want, prepared anyway you want as long as it is done in moderation.

As long as it is good old-fashioned home cooking - it's much healtheir than the fast food, and preservative-loaded boxed dinners out there.

I feel we need more home cooking and less pre-packaged, microwaveable, meals and less fast food restaurants!

It's all in the portions! Eat in moderation and you can eat anything you want!

Give me the old-fashioned, family-sitting-around-the-dinner-table meals any day! We take the time to eat, enjoy what we are eating, watch our portions, and eat what we want with no problems. And we enjoy being a family and sharing much more than food!

And we always leave room for dessert!

[Canadianfem]

Napoleon of Vanilla Cream and Fresh Berries

Napoleon of Vanilla Cream and Fresh Berries is a recipe you will want to share with friends. The bright rich colors of the berries combined with the vanilla cream reflect the essence of summer. Be creative with your presentation and enjoy this spectacular dessert.

Serves 4

Ingredients:

3 large sheets Phyllo Dough
3 tbsp Melted Butter
3 tbsp Confectioners Sugar
1 ½ cups Assorted Fresh Berries
1 cup Whole Milk
Pulp of 1 Vanilla Bean
1 tbsp Corn Starch
¼ cup Sugar
pinch Salt
1 Egg


Instructions:

Prepare Phyllo:

Preheat oven to 375 degrees.
Lay a sheet of phyllo on a clean work surface and lightly brush with melted butter and dust with confectioners sugar. Place the second sheet over the first and repeat the process. Lay the third sheet over the second and brush with butter and dust with confectioners sugar.
Cut the phyllo into four, 3 inch discs.
Bake the discs for 10 minutes or until golden brown.
Remove from the baking sheet.
Vanilla Cream:

In a small saucepan, bring the milk and vanilla bean pulp to a boil.
Whisk in the cornstarch. In a separate bowl, whisk together the sugar, salt and egg.
Whisk in a little of the hot milk mixture into the egg to raise the temperature.
Whisk the egg mixture back into the hot milk in the saucepan.
Return the saucepan to the stove and cook over medium heat, whisking constantly.
Once the mixture thickens enough to coat the back of a spoon, strain into a bowl and refrigerate until needed.
Presentation:

In the center of each dessert plate, place a phyllo disc and coat with vanilla cream. Add a layer of the mixed berries. Top with a second phyllo disc. Dust with confectioners sugar. Garnish with pureed raspberries.

Wine Pairing Suggestion: Hunt Country (California), Late harvest Vidal

[ctack2]

At every family gathering we have PINK STUFF, even thought is isn't always pink. This is always eaten up - usually with the dinner course. People don't want to wait til dessert time because it might be gone by then.


Pink Stuff

1 large can crushed pineapples, drained
1 med. tub of Cool Whip (larger if you like less strong flavor)
1 large tub small curd creamy cottage cheese
1-2 small packages of Jello gelatin - any flavor
(the strawberry and cherry make it pink)
Fruit to compliment jello flavor (optional)

In large bowl, dump the drained pineapples. Sprinkle the jello on top and let sit 1 or 2 minutes, then mix well. Dump cottage cheese in next and stir to combine well. Next add the fruit of your choice and the cool whip. Stir gently to combine well. Refrigerate several hours, or preferrably overnight.

Your jello and fruit are your choice. I use marachino cherries when I make cherry and mandarine oranges when I make orange flavored.

Save your cool whip and cottage cheese containers for the rare occasion that there are any left-overs.

My daughter complained that hers was always runny, and the only thing I do different is sprinkle the jello into the pineapple before mixing - that must activate the gel or something.

[Kitchen Witch]

Chocolate Apple Crisp

1.5 c All-purpose flour
1 c Firmly packed brown sugar
0.5 ts Baking soda
0.25 ts Salt
3/4 c Butter
1.5 c Quick oats, uncooked
1 pk semi-sweet -chocolate mini morsels, -divided (12 oz)
3 Apples, unpeeled if desired, -chopped
1 c Pecans or walnuts, chopped

Preheat oven to 375'F.
In large bowl, combine flour, brown sugar, baking soda and salt.
With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs.
Stir in oats; press half of oat mixture into greased 13x9" baking pan.
To remaining oat mixture, add Nestle Toll House semi-sweet chocolate mini morsels, apples and pecans; stir to combine.
Sprinkle over base.
Bake 35-40 minutes until lightly browned.
Cool slightly; cut into squares.

[Chef_Sariah]

Today's Recipe: Big Red Soda Cake


This recipe is a picnic classic. You can make it a day in
advance and just keep it in the refrigerator until you're
ready to eat. Then watch it disappear!


Ingredients:

2 cups flour
1 1/2 cups sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/4 cup butter, softened
1/4 cup shortening
1 cup milk
1 1/2 tsp. vanilla extract
3 eggs
1 can Big Red Soda*
1 {3oz} box strawberry gelatin
1 {3oz} box vanilla instant pudding
1 {9oz} container whipped topping

* Any kind of strawberry soda would work


Directions:

Preheat the oven to 350 degrees.

Place first 9 ingredients into a large mixing bowl. Beat on
low speed until well combined. Beat on high speed for
approximately 3 minutes.

Bake at 350 degrees, for 40 to 45 minutes, in a greased and
floured 9" x 13" cake pan.

Remove the cake from oven. Poke holes throughout the cake
with the handle end of a wooden spoon. Mix package of gelatin
with Big Red Soda and pour over hot cake. Refrigerate.

Prepare vanilla pudding, using ONLY 1 cup of milk. Mix with
whipped topping; spoon over cooled cake. Keep refrigerated
and covered.

More Dessert Recipes

[ladyseville]

Mexican Chocolate Tart With Cinnamon-Spiced Pecans

Pecans
Nonstick vegetable oil spray
1 large egg white
2 tablespoons sugar
1 tablespoon golden brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups pecan halves

Crust
1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in processor)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
5 tablespoons unsalted butter, melted

Filling
1 cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate, chopped
1 (3.1-ounce) disk Mexican chocolate (such as Ibarra), chopped
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt

Lightly sweetened whipped cream

For pecans:
Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.

For filling:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.

Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours.

*Can be made 1 day ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.

Makes 8 to 10 servings.

[ladyseville]

Chocolate Truffle Tart

For crust
28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely

For filling
1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract

Make crust:
Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.

Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.

*Crust, without filling, can be made 1 day ahead and kept, covered, at room temperature.


Make filling while crust cools:
Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.

Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.

Assemble and bake tart:
Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)

Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.

*Tart can be chilled up to 3 days. Cover loosely after tart is completely chilled (covering before may cause condensation).

Servings: 10

[ladyseville]

Too Cool Twinkies

2 small boxes orange gelatin
1 C. boiling water
1/2 C. pineapple juice
1 qt. vanilla ice cream, softened
7 oz. 7-Up
8 Twinkies

Dissolve gelatin in boiling water. Add pineapple, 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 chilled gelatin. Push Twinkies into the gelatin until they are just buried, not descended to the bottom of the pan.

Chill until fully set.

Makes 4 to 6 servings.

[ladyseville]

Banana Cream Dessert

3 cups graham cracker crumbs
1/2 cup butter, melted
3 1/2 cups cold milk
7 ounces instant vanilla pudding mix
5 medium firm bananas halved lengthwise -- cut 1/2" slices
20 ounces crushed pineapple, drained
20 ounces thawed cool whip
1/3 cup chopped pecans
2 milk chocolate candy bars, cut up
maraschino cherries

Combine cracker crumbs and butter. Press into an ungreased 13-inch x 9-inch x 2-inch dish.

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Pour over crust; top with bananas and pineapple. Spread with whipped topping (dish will be full). Sprinkle with pecans if desired.

Chill for at least 4 hours before cutting. Garnish candy bar pieces and cherries if desired.

Yield: 16 - 20 servings.

[ladyseville]

Chocolate Mousse Crepes

FILLING:
6 ounces bittersweet chocolate
3 tbl sugar
4 eg yolks
6 tablespoons cream + 1 1 /2 cups cream -- whipped

CREPES:
4 eggs
1 cup + 1 tbl. milk
1 teaspoon salt
4 teaspoons sugar
3/4 cup flour
1/4 cup cocoa powder

CHOCOLATE MINT BISQUE:
1 1/2 cups cream
2 ounces butter
1/4 cup sugar
1 pinch salt
1/4 vanilla beans
2 ounces semisweet chocolate, chopped

For the mousse filling, melt the chocolate to 104 to 113ºF. In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken, making a sabayon. Whisk half the whipped cream into the chocolate, then fold in the sabayon. Add remaining whipped cream and fold in, then chill, until ready to use.

For the crepe batter, whisk the eggs well then add the milk and whisk. Whisk in remaining ingredients. Let sit 20 minutes then strain. For the bisque, put all the ingredients in a pot except the extract and bring to a boil. Turn off the heat and whisk well to incorporate the chocolate then add the extract. Chill over night if making ahead of time. When ready to serve, warm the bisque through.

Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides. Repeat until all the batter is used. Let the crepes cool before filling. To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse. Serve 2 filled crepes per person. Spoon some chocolate mint bisque over and around the crepes. Sprinkle with raspberries and white chocolate shavings.

Yield: 6 servings

[ladyseville]

Sweet Kugel

1 cup 1% low-fat cottage cheese
32 ounces egg substitute
8 ounces low-fat sour cream
3/4 cup raisins
1/2 cup sugar
2 tablespoons reduced-calorie margarine -- melted
1 teaspoon ground cinnamon
1/4 teaspoon salt
16 ounces unsweetened sliced peaches drained and coarsely chopped
8 cups cooked egg noodles
12 ounces uncooked
Vegetable cooking spray
1/3 cup coarsely crushed cornflakes

Preheat oven to 350ºF.

Combine first 9 ingredients in a large bowl; stir well. Add noodles; toss gently to coat.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Sprinkle cornflakes over noodle mixture; cover and bake at 350ºF for 30 minutes. Uncover and bake an additional 10 minutes.

[ladyseville]

Frozen Ho Ho Dessert

2 boxes Ho Ho cakes
2 quarts ice cream
13 ounces cool whip
16 ounces Oreo cookies, crushed
12 ounces hot fudge sauce
chocolate shavings

Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9x13" baking pan with HoHos.

Cover with one flavor of ice cream; spread crushed oreo cookies over ice cream. Freeze.

Add second layer of ice cream. Freeze. Pour fudge sauce over this, then top with Cool Whip.

Garnish with shaved chocolate. Freeze.

[Kitchen Witch]

CARAMEL CORN

2 cubes butter
2 c firmly packed brown sugar
1/2 c light or dark corn syrup
1 t salt
1/2 t soda
1 t vanilla
6 quarts popped corn

Melt butter; stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly.
Boil without stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven; cool completely. Break apart.