Miscellaneous Desserts

[b-man]

Any recipe that doesn't quite fit into any of the rest of the forum topics, is to be posted here.



Aline & B-man

[pats/AZ]

I'm not quite sure if you would consider this a dessert. That is how my family treats it so I offer it to you.

1 regular size package red colored jello
1 sm container sour cream
1 sm container cottage cheese
1 regular container cool whip
1 lg can fruit cocktail.

Mix jello powder with sour cream and cool whip until mix is pink. Add cottage cheese and drained fruit cocktail until well blended. Place in serving bowl or dish and refrigerate. It will set up during cooling. I serve this after our meal.

Options are yellow or orange jello with crushed pineapple and or mandarin oranges. Of course then it becomes yellow or orange fruit salad. lol Be sure to drain all fruit. patsAZ

[bonnieboo_13]

Easy Cheesecake

Preheat oven to 350 degrees

Ingredients:
2 cans crescent rolls
3-8oz. pkgs. cream cheese, softened
2 cups sugar
1 tsp. vanilla
1/2 stick of melted butter (1/4 cup)

Spray a 13X9 glass pan with oil.
Open 1 can of rolls & unroll the dough, press the seams together to form a flat layer & place in the bottom of the oiled pan.
Cream 1 1/2 cups sugar, vanilla & cream cheese until smooth. Spread over dough.
Open & unroll the 2nd can of rolls & press seams together & place the dough over the cream cheese mixture.
Pour butter over the top & sprinkle with the remaining 1/2 cup sugar.
Bake for 15-25 minutes or until browned.
May be eaten hot from the oven or cooled, then chilled in the refrigerator until firm. When chilled it is more like a cheesecake.

[Aline]

(Originally posted by jwilson but transferred to appropriate category)


HIGHLAND SHORTBREAD

BASE:

12 OZ. FLOUR
3 OZ. SUGAR
6 OZ. BUTTER

Cream together, press into greased and floured 11" X 7" brownie pan evenly with heel of hand. Prick all over with a fork. Bake at 350 degrees for 20 to 30 minutes. Will rise slightly; don't brown; cool.

FILLING:

4 oz. butter
2 tsp sugar
1/2 can condensed milk (Eagle Brand)
2 tbsp light corn syrup

Melt together in saucepan; simmer 5 minutes, stirring constantly; spread over base evenly; cool.

TOPPING:

1 large Cadbury Milk Chocolate bar

Melt in double boiler; spread on top of filling; cool; cut.

[mmchummel]

Chocolate Peanut Paté

Ingredients:
1 1/4 cups BLUE BUNNY® Premium Peanut Butter Panic Ice Cream
1/4 cup creamy peanut butter (not reduced fat)
1 cup milk chocolate chips
1 cup white chips
1/2 cup chopped honey roasted peanuts, optional
cookies, fresh fruit slices, croissants

Preparation:In a medium saucepan over low heat, combine ice cream, white and milk chocolate chips and peanut butter. Cook and stir until smooth. Remove from heat; stir in chopped peanuts, if desired. Place in a covered container and chill at least 2 hours. Bring to room temperature before serving.

Spread on cookies, fresh fruit, croissants, etc. Makes 2-1/4 cups (18-2 tablespoon servings)

[mmchummel]

Crêpe Batter

Makes about 20 6-inch Crêpes
1 Cup Flour
½ tsp. Salt
3 Large Whole Eggs, plus 1 yolk, beaten
2 Cups Milk
2 Tbsp. Butter, melted

Sift together the flour, salt, and set aside. Combine the eggs and milk and stir into the flour mixture. Blend in the melted butter. Let the batter stand, the longer it stands the better. (If you make the Apple-Applejack filling, you can let it stand while you cook the apples.) Lightly grease a heavy skillet and heat until a drop of water dances on the surface. For each crêpe, pour 2 Tbsp.. Batter into the pan, tilt to cover the bottom, and cook until brown on one side, then turn to lightly brown the other side. Remove and set on plate or wax paper until ready to use.


* This is a very versatile recipe. You can make up a seafood salad and roll it up inside the crêpe, or just be real simple and use some fresh fruit, pie filling, jam or jelly. Use your imagination and I’m sure you’ll be pleased.


Apple-Applejack Filling
Makes enough filling for 20 crêpes

10 Large tart apples, peeled, cored and cut into 1-inch chunks
2 Tbsp. Butter
1 Cup Sugar or equivalent
1 Tbsp. Freshly squeezed lemon juice
½ tsp. Cinnamon
4 Tbsp. Water
4 Oz. Applejack Liquor:

2 to flambé the cooked apples 2 to flambé the finished, crêpes

Make up the crêpe batter and let it stand while you cook the apples; or make the crêpes ahead of time.

Place the cut-up apples in a saucepan with the butter, sugar, lemon juice, cinnamon and water. Cook over moderate heat, stirring gently, about 8 to 10 minutes. (The apples should soften but still hold some of their shape.)

Heat 2 oz. Of the applejack, pour over the apples and flambé. Divide the cooked filling among the crêpes, placing a spoonful on each and rolling it up. Place the filled crêpes close to each other in an ovenproof dish.

Preheat the oven to 350o Place the dish in the oven for 10-15 min. to heat. Remove from oven, heat the remaining 2 oz of applejack, set on fire and pour over the crêpes. Serve immediately.

* When you make this dessert, I suggest,
that you flambé the finished dish in
front of your guests. It is very impressive.
But, nowhere near the curtains!

[mmchummel]

Breakfast Bread Pudding


4 large eggs, well beaten
2 1/4 cups half and half
1/2 cup sugar
1/3 cup brown sugar
Orange zest from half of an orange
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon nutmeg
7 to 9 slices raisin bread cut into 1/2-inch pieces
(you will need 4 cups bread cubes)
1 apple, peeled, cored and diced
1 cup chopped pecans
2 or 3 tablespoons butter, cubed

1. Preheat oven to 350-degrees and very lightly spray the bottom of a
2-quart baking dish.

2. Combine beaten eggs and half and half and mix well with a whisk or
electric mixer. Add both sugars, orange zest, cinnamon, nutmeg and
ginger and mix well.

3. Combine bread cubes, pecans, and apples in a bowl and toss to mix..

4. Transfer to baking dish. Pour the egg mixture evenly over the bread
cubes. Arrange butted on top.

5. Bake in preheated oven for 45 minutes or until knife inserted in
center comes out clean. Cool for 30 minutes.

6. Serve warm. May serve with whipped cream, ice cream, bourbon sauce
or caramel sauce. Garnish with apples and orange peel strips.

Recipe Courtesy of Lyn Nichols, Host of What's Cookin'

[wildbillcudas]

--------------------------------------------------------------------------------
A RICH DESSERT

Graham crackers 1c graham cracker crumbs
1c oleo 1lb pwd sugar
1/2c milk 2 egg whites
1 egg beaten 3/4c Crisco
1c sugar 1/2tsp vanilla
1c coconut 2tsp milk
1 1/2c nuts

In pan cook to boil oleo, 1/2c milk, 1 beatenegg, and sugar, then add coconut,nuts, and graham cracker crumbs. Line a 9X13 pan with whole graham crackers. Pour boiled mixture over the graham crackers. Beat until smooth powdered sugar, egg whites, Crisco, vanilla and 2Tb milk. then spread over boiled mixture.

[mmchummel]

Apple Pie Parfait


1 qt. Dannon® Natural Vanilla Yogurt
1 tsp. cinnamon, ground
1/4 cups brown sugar
1 1/2 cups apple slices, canned, drained
1 1/2 cups crushed oatmeal cookies
1/4 cup nuts (pecans or walnuts), chopped, toasted

1. Place six 10-oz. parfait glasses on a clean work surface.
Mix cinnamon into yogurt. Into each parfait layer:
1/3 cup yogurt
1 tsp. brown sugar
2 Tbsp. apple slices
2 Tbsp. crushed cookies
1 tsp. toasted nuts
Repeat layer and serve.
Yields: 6 x 10-oz. Parfaits

[mmchummel]

Double Chocolate Raspberry Parfait


1 qt. Dannon® Natural Vanilla Yogurt
1 1/2 cups raspberries, fresh or frozen, thawed
3/4 cup chocolate wafer cookies, crushed
3/4 cup chocolate chips, minis


1. Place six 10-oz. parfait glasses on a clean work surface.
Into each parfait layer:
1/3 cup yogurt
2 Tbsp. raspberries
1 Tbsp. crushed chocolate cookies
1 Tbsp. mini chocolate chips
Repeat layer and serve.
Yields: 6 parfaits

[mmchummel]

Georgia Peach


1 qt. Dannon® Natural Vanilla Yogurt
1 1/2 cups peaches, diced
3 Tbsp. brown sugar
1/4 tsp. cinnamon, ground
1 1/2 cups crispy rice cereal or frosted corn flakes


1. In a bowl toss together peaches, brown sugar and cinnamon; reserve.
2. Place six 10-oz. parfait glasses on a clean work surface. Into each parfait layer:
1/3 cup yogurt
2 Tbsp. peach mixture
2 Tbsp. crispy rice cereal or frosted corn flakes
Repeat layer and serve.
Yields: 6 x 10-oz. Parfaits

[mmchummel]

Red, White and Blue Parfaits

1 qt. Dannon® Natural Vanilla Yogurt
1 cup strawberries, hulled and sliced
1 cup blueberries
1 cup granola
1/2 cup maple syrup


1. Place six 10-oz. parfait glasses on a clean work surface. Into each parfait layer: 2 Tbsp. diced strawberries 2 Tbsp. blueberries 2/3 cup yogurt 2 Tbsp. diced strawberries 2 Tbsp. blueberries 2 Tbsp. granolaDrizzle with 1 Tbsp. syrup and serve.Yields: 6 x 10-oz. Parfaits

[mmchummel]

Sand Castle with Sprinkl'ins® Parfaits



4.1 oz. DANNON® Sprinkl'ins® Lowfat Yogurt
4 shortbread (or vanilla wafer cookies or chocolate sandwich cookies)
5 assorted gummy worms, octopuses, sharks etc.


1. Crumble 2 cookies in the bottom of a wide parfait glass or cup.2. Spoon about half of the DANNON® Sprinkl'ins® Lowfat Yogurt over the crumbs.3. Sprinkle the Sprinkl'ins MYSTERY SURPRISE® Strawberry Lowfat Yogurt's sprinkles over the lowfat yogurt.4. Hide some sea gummies.5. Top with the remaining lowfat yogurt; crumble the remaining 2 cookies and put the remaining gummies on top.

Yield: 1 parfait

[mmchummel]

PBJ Cream Parfait


1 qt. Dannon® Vanilla Yogurt
1/2 cup peanut butter 1 1/2 cups strawberries, hulled, sliced
1/4 cup strawberry jam
1 1/2 cups crispy rice cereal or frosted corn flakes


1. Place the smooth peanut butter in a mixing bowl. Slowly add yogurt to the peanut butter and continue mixing until the ingredients are fully incorporated and smooth. Reserve mixture.

2. In a separate bowl combine the strawberries and the jam. 3. Place six 10-oz. parfait glasses on a clean work surface. Into each parfait layer: 1/3 cup peanut butter-yogurt mixture
2 Tbsp. strawberry mixture
2 Tbsp. crispy rice cereal or frosted corn flakes
Repeat layer and serve.

Yields: 6 x 10-oz. Parfaits

[mmchummel]

Orangecicle Parfait


1 qt. Dannon® Vanilla Yogurt
1/4 cups orange juice concentrate, thawed
1 1/2 cups Mandarin oranges, canned, drained
1 1/2 cups granola or crispy rice cereal


1. In a bowl combine yogurt with orange concentrate; reserve.
2. Place six 10-oz. parfait glasses on a clean work surface. Into each parfait layer: 1/3 cup yogurt
2 Tbsp. Mandarin oranges
2 Tbsp. granola or crispy rice cereal
Repeat layer and serve.
Yields: 6 x 10-oz. Parfaits

[mmchummel]

Tropical Parfait


1 qt. Dannon® Natural Vanilla Yogurt
1 cup Pineapple, canned, crushed, drained
1 1/2 cups Granola cereal
3/4 Coconut, toasted


1. Place six 10-oz. parfait glasses on a clean work surface. Into each parfait layer: 1/3 cup yogurt 2 Tbsp. pineapple 2 Tbsp. granola 1 Tbsp. CoconutRepeat layer and serve.Yields: 6 x 10-oz. Parfaits

[mmchummel]

Strawberry Shortcake Parfait


1 qt. Dannon® Natural Vanilla Yogurt
1 cup Pineapple, canned, crushed, drained
1 1/2 cups Granola cereal
3/4 Coconut, toasted


1. Place six 10-oz. parfait glasses on a clean work surface. Into each parfait layer: 1/3 cup yogurt 2 Tbsp. strawberries, hulled & diced 2 Tbsp. granola or crispy rice cerealRepeat layer and serve.

Yields: 6 x 10-oz. Parfaits

[mmchummel]

Nana Nillars Parfait


1 qt. Dannon® Natural Vanilla Yogurt
1 1/2 cups Vanilla cookies, crushed*
3 whole Bananas, peeled, sliced
1/4 cup Honey
Nutmeg, ground


Place six 10-oz. parfait glasses on a clean work surface. Into each parfait layer:
1/3 cup yogurt
2 Tbsp. crushed cookies
4-5 banana slices
1 tsp. honey
Repeat layer sprinkle with nutmeg and serve.
Yields: 6 x 10-oz. Parfaits

[mmchummel]

Luscious Lemon Parfait


1 qt. Dannon® Natural Flavors Vanilla low fat yogurt
3/4 cup lemon curd, prepared
1 1/2 cup graham crackers, crushed
3/4 cup toasted coconut
Whipped topping


1. Place six 10-oz. parfait-style glasses on a clean work surface. Into each parfait layer:
1/3 cup yogurt
2 Tbsp. lemon curd
2 Tbsp. crushed graham crackers
1 Tbsp. coconut
Repeat process and serve.
Yields: 6 x 10 oz. parfaits

[mmchummel]

Grilled Pineapple and Yogurt Parfait


1/2 pineapple, cut into 2-inch pieces
1 Tbsp. canola oil
2 Tbsp. brown sugar
1 qt. Dannon® Light ’n Fit® Vanilla, Cherry Vanilla or Strawberry Nonfat Yogurt
1/2 cup chopped, toasted pecans


1. Lay pineapple pieces on a flat surface and brush with oil. Place on a pre-heated grill and cook until well marked. Transfer to a bowl and toss with brown sugar. Cool mixture slightly.
2. Place 4 (12 oz) wine or parfait-style glasses on work surface. Fill each with ½ cup yogurt, ¼ cup pineapple mixture and 1 Tbsp. nuts. Repeat layer and serve.
Yield: 4 servings (11 oz. per serving)

[mmchummel]

Grape Harvest Parfait


1 qt. Dannon® Natural Vanilla Yogurt
2 cups grapes, red & green, seedless, halved
1 1/2 cups granola cereal
Nutmeg, ground (as needed)


1. Place six 10-oz. parfait glasses on a clean work surface. Into each parfait layer:
1/3 cup yogurt
2 Tbsp. grapes
2 Tbsp. Oatmeal cookies or granola
Repeat layer and top with 2 Tbsp. yogurt and sprinkle with nutmeg and serve.
Yields: 6 x 10-oz. Parfaits

[BetK]

I thought this was an interesting take on green tomatoes. BetK


Green Tomato Mincemeat

12 cup chopped green tomatoes
16 cup apples, unpeeled, cored
4 cup chopped sultanas
2 cup currants
1 cup vinegar
2 tablespoon lemon rind
2 tablespoon orange rind
6 cup sugar
2 tablespoon cinnamon
2 teaspoon nutmeg
3 teaspoon salt
2 pinch cloves
8 tablespoon margarine

1. Chop in processor apples and tomatoes.
2. Add remaining fruit and process.
3. Blend everything in a large pot.
4. Cook slowly for 1 1/2 to 2 hours.
5. Bottle and process in hot water bath.

BetK

[hj]

Kahlua Chocolate Tartlets
This a repost from recipe exchange to the correct forum

Serves 12

1/2 cup unsalted butter
1/2 cup sugar
1 tsp. vanilla extract
1/2 sifted cocoa powder
1 cup flour
4 oz. white chocolate...chopped
5 oz. semi-sweet chocolate...chopped
2/3 cup whipping cream
1/3 cup Kahlua

In food processor ..conbine: butter-sugar-vanilla...process until creamy

Add: cocoa..process till smooth......Add: flour pulse to combine.

Press onto bottom and sides of a pan making 12 ...3 inch deep tartlet pans.

Chill 1 hour.......Pierce the bottoms well with a fork. ..Bake on baking sheet at 375 degrees..8 minutes.... Pierce again with fork...bake another 4 minutes......cool

Place chocolates in separate bowls.

In sauce pan bring whipping cream to a boil...add Kahlua.. bring to a simmer.

Pour 1/3 cup of the cream mixture over each chocolate..

Stir each until smooth. Remove crusts from pans.

Fill each crust about 2/3 full with dark filling...Pour 3 small pools of white filling onto the dark fillings.

Marble by pulling tip of a knife through fillings. Chill.

couresty of Medrich hj

_________________
HJ

[Kitchen Witch]

?EGGS? ON TOAST

Toast a slice of cinnamon swirl bread or raisin bread.
Place a slice of frozen yogurt or vanilla ice cream on slice.
Make a ?dent? in center.
Fill dent with apricot or peach half.
Spoon fruit syrup over.
Sprinkle with cinnamon and sugar, if desired.

[Kitchen Witch]

APPLE-PECAN PIE COBBLER

SERVES 6

6 large Granny Smith apples, peeled and sliced
½ c. brown sugar
2 T. flour
¼ c. butter
½ c. dark corn syrup
Pecan Pie Muffin Batter (recipe follows)

Toss apples with brown sugar and flour. Mel t butter; add apple mixture and corn syrup; bring to boil; cook, stirring often, 10 minutes. Divide evenly between 6 lightly greased 6 oz. ovenproof ramekins or custard cups. Spoon Pecan Pie Muffin Batter over. Bake at 425* F. for 15 to 20 minutes or until golden.


PECAN PIE MUFFIN BATTER
MAKES ABOUT 2 CUPS OR 24 MUFFINS

1 c. brown sugar
1 c. chopped pecans
½ c. flour
½ t. baking powder
¼ t. salt
½ c. butter, melted
2 large eggs, lightly beaten
1 t. vanilla extract

Combine brown sugar, pecans, flour, powder and salt; make well. Combine butter, eggs and vanilla; add to well. Stir until just moistened.

FOR MUFFINS: Spoon into muffin cups, filling ¾ full. Bake at 425* F. for 8 to 10 minutes.

[Kitchen Witch]

PLUM COBBLER WITH SPICED PLUM MUFFIN CRUST
SERVES 8

3 lb. plums, sliced
¾ c. sugar
2 T. flour
¼ c. butter
Spiced Plum Muffin Batter (recipe follows)

Toss plums with sugar and flour. Melt butter; add plums; bring to a boil and cook, stirring often, 5 minutes. Spoon into lightly greased 2-qt. baking dish. Spoon Spiced Plum Muffin Batter evenly over top. Bake at 400* F. for 25 minutes or until golden brown.


SPICE PLUM MUFFIN BATTER
MAKES ABOUT 3 CUPS OR 12 MUFFINS

1 c. self-rising flour
1 c. sugar
½ c. chopped pecans, toasted
½ t. allspice
½ c. vegetable oil
2 large eggs, lightly beaten
1 jar (3.5 oz.) plum baby food

Combine flour, sugar, pecans and allspice. Make a well. Combine oil, eggs and baby food; add to dry ingredients and stir until just moistened. Fill muffin cups 2/3 full and bake at 400* F. for 15 to 20 minutes.

[Kitchen Witch]

CARAMEL APPLE-PEAR COBBLER WITH OATMEAL MUFFIN CRUST
SERVES 6 TO 8

3 large Granny Smith apples, peeled and sliced
1 c. brown sugar
2 T. flour
¼ c. butter
3 large pears, peeled and sliced
Oatmeal Muffin Batter (recipe follows)
Toasted pecan halves for topping

Combine apples, brown sugar and flour. Melt butter; add apples; bring to a boil and cook, stirring often, 5 minutes. Spoon into lightly greased 10-inch (8 cup) deep-dish pie plate or shallow 2-qt. baking dish. Spoon Oatmeal Muffin Better evenly over top. Bake at 425* F. for 20 to 25 minutes or until crust is golden brown. Garnish, if desired.

NOTE: Substitute 2 cans (21-oz. each) apple filling for apples and pears. Omit brown sugar and flour. Just add pie filling to melted butter.


OATMEAL MUFFIN BATTER
MAKES 2 ½ CUPS OR 10 MUFFINS

¾ c. flour
1 c. oats
½ c. chopped dates
¼ c. sugar
1 T. baking powder
½ t. salt
¾ c. milk
3 T. butter, melted
1 large egg, lightly beaten

Combine flour, oats, dates, sugar and powder; make a well. Combine milk, butter and egg; mix until just moistened. Fill muffin cups 2/3 full. Bake at 425* F. for 15 minutes.

[Kitchen Witch]

NECTARINE COBBLER WITH BLUEBERRY MUFFIN CRUST
MAKES 8 SERVINGS

4 lbs. nectarines, peeled and sliced
¾ c. sugar
2 T. flour
¼ c. butter
Blueberry Muffin Batter
Vanilla ice cream

Toss nectarines with sugar and flour. Melt butter; add nectarines; bring to boil, stirring often, 5 minutes. Spoon into lightly greased 13 X 9-inch pan. Spoon Blueberry Muffin Batter over top. Bake at 400* F. for 25 minutes or until crust is golden. Serve with vanilla ice cream.

NOTE: Substitute 3 cans (21 oz. each) peach pie filling - omitting flour and sugar.


BLUEBERRY MUFFIN BATTER
MAKES ABOUT 4 CUPS OR 12 MUFFINS

2 c. flour
¼ c. sugar
1 T. baking powder
½ t. salt
1 c. milk
¼ c. vegetable oil
1 large egg, lightly beaten
1 c. fresh or frozen blueberries

Combine flour, sugar, baking powder and salt; make a well in center. Combine milk, oil and egg; add, stirring until just moistened. Gently fold in blueberries. Fill muffin tins 2/3 full. Bake at 400* F. for 20 to 25 minutes.

[persephone1946]

Pumpkin Gingerbread Trifle

Recipe Summary Yield: 20 servings

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping or whipped cream (which I prefer)
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely.

Meanwhile, prepare the pudding and set aside to cool.

Stir the pumpkin pie filling, sugar, and cardamom into the pudding.

Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl (I use a Trifle bowl). Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired.

Refrigerate overnight (this is an important step-it really makes the trifle taste better.

My entire family and friends really enjoy this.

[Kitchen Witch]

CROCKPOT BANANA BREAD

1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)

Sift together the flour, baking powder, baking soda and salt. With the
electric beater on low, fluff the shortening in a small bowl, until soft
and creamy. Add the sugar gradually. Beat in the eggs in a slow
stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas
another 1/3 of the flour mixture, the rest of the bananas then the last
of the flour mixture. Fold in the walnuts. Turn into a greased and
floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in
the slow cooker. Cover the cooker, but prop the lid open with a
toothpick or a twist of foil to let the excess steam escape. Cook on
high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

[Kitchen Witch]

PECAN COBBLER

3 cups flour
1 cup butter
3/4 cup cream
3 cups pecans
1 teaspoon cinnamon
1 cup sugar
1/2 cup water
1 tablespoon baking powder
1 teaspoon salt

Bring water to a boil. Add sugar, and cook to soft-ball stage. Remove from heat, and beat in 1/2 cup butter, then 1 cup flour, and cinnamon. Mix in pecans, and spread in bottom of greased baking dish. Preheat oven to 400* F. Cut the remaining flour into the remaining butter until it is very granular. Add baking powder and salt, and mix in by tossing. Using a fork, mix in cream, a little at a time until the mixture is just shy of pourable. Do not overmix. Drop spoonsful onto the pecans. Immediately place in oven, after 15 min, reduce heat to 350* F. and bake for another 30 minutes, or until filling bubbles up.

[Kitchen Witch]

PECAN COBBLER #2

3 cups corn syrup
3 cups granulated sugar
1/3 cup melted butter or margarine
1 tablespoon vanilla extract
6 eggs
3 cups pecans, coarsely chopped

CRUST:
1 cup oat flour
1 cup unbleached flour
1/2 cup butter or margarine
1/4 teaspoon salt
1/2 cup cold water

Preheat oven to 350* f. Spray a 13 x 9-inch baking dish with cooking spray.
Mix together syrup, sugar, butter or margarine, vanilla extract and eggs. Pour 1/3 of mixture into pan. Lay crust on top. Stir nuts into remaining mixture. Pour on top of crust. Bake 50 to 60 minutes, or until center is nearly set. CRUST: Mix together flours and salt. Cut in butter or margarine with fork or pastry cutter. Stir in cold water with fork. Form into ball. On lightly floured surface, roll out into a 13 x 9-inch rectangle.

[Kitchen Witch]

PEAR AND STILTON COBBLER WITH PECANS

BOTTOM (FRUIT) LAYER:

8 Anjou pears, peeled, cored and cut into 1-inch cubes
1/2 cup light brown sugar, firmly packed
1 lemon, juiced, and zest reserved for batter)
1 tablespoon cornstarch
1/2 cup crumbled stilton cheese
1 teaspoon almond extract
Pinch salt

COBBLER BATTER:

1/2 cup butter, softened
1/2 cup light brown sugar
1 large egg, beaten
1 1/4 cup flour
1/2 cup old-fashioned rolled oats
2 teaspoons baking soda
1 teaspoon salt
1/2 cup buttermilk
1 teaspoon lemon peel or zest
1/4 cup pecan pieces

FRUIT LAYER: Preheat oven to 350* F. In large bowl, combine pears, sugar, lemon juice, cornstarch, stilton cheese, almond extract and salt. Place in 2-quart ovenproof nonreactive dish.

BATTER: In nonreactive medium bowl, using an electric hand mixer or whisk, beat together butter and brown sugar until smooth. Add egg and beat to combine well. In another bowl, combine flour, oats, baking soda and salt. Add half the flour mixture to butter mixture and beat to combine. Mix in half the buttermilk and mix to combine. Add remaining flour mixture and combine; mix in remaining buttermilk, lemon zest and pecans. Spread batter on top of fruit layer in pan and bake 45 minutes.

[Kitchen Witch]

CHOCOLATE PECAN COBBLER

6 tablespoons butter
1 cup flour
1 teaspoon baking powder
3/4 cup sugar
1/2 cup chopped pecans
2 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla extract
1 cup sugar
1/4 cup cocoa
1 1/2 cup boiling water
Hot Fudge Sauce
Vanilla Ice Cream

Melt the butter in 13x9x2 inch baking pan (use a glass casserole) in 350* F. oven. Combine flour, 3/4 cup sugar, pecans, 2 Tbsp cocoa, milk and vanilla in a small bowl. Spoon mixture over the melted butter. DO NOT STIR TO MIX.
Mix the 1 cup sugar and 1/4 cup cocoa together and sprinkle back and forth over the batter. DO NOT STIR TO MIX.
Next, pour the boiling water over the top. DO NOT STIR TO MIX.
Bake for 20-30 minutes.
Serve warm with ice cream and fudge sauce.
This is a gooey dessert almost like a pudding-cake. It is best served warm with vanilla ice cream or whipped cream.

[Kitchen Witch]

APPLE CINNAMON COBBLER

2 cans (21 oz size) apple pie filling
1 cup flour
2/3 cup sugar
1/2 cup brown sugar
Cinnamon to taste
1/2 cup margarine

Heat oven to 375* F. Pour pie filling into 13 X 9-inch pan. Combine flour, sugars and cinnamon and pour over apples. Cover with thin slices of margarine. Bake for 30 minutes. Serve warm with vanilla ice cream.

[Kitchen Witch]

BERRY PECAN COBBLER

4 pints fresh or frozen blueberries
1 1/2 cups white sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup water
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 (15 ounce) package refrigerated piecrusts
1/2 cup chopped pecans, toasted
Vanilla ice cream
Garnish: fresh mint sprigs

Bring first 7 ingredients to a boil in a saucepan over medium heat, stirring until sugar melts. Reduce heat to low; cook, stirring occasionally, 10 minutes. Spoon half of blueberry mixture into a lightly greased 8-inch square pan. Roll 1 piecrust to 1/8-inch thickness on a lightly floured surface; cut into an 8-inch square. Place over blueberry mixture; sprinkle with pecans. Bake at 475* F. for 10 minutes. Spoon remaining blueberry mixture over baked crust. Roll remaining piecrust to 1/8-inch thickness; cut into 1-inch strips. Arrange in lattice design over blueberry mixture. Bake at 475* F. for 10 minutes or until golden. Serve with vanilla ice cream, and garnish, if desired.

[Kitchen Witch]

APPLE PECAN COBBLER

1/2 cup sugar
1/2 teaspoon cinnamon
3/4 cup coarsely chopped pecans, divided
4 cups tart apples, thinly sliced
1 cup flour, sifted
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, well beaten
1/2 cup evaporated milk
1/3 cup butter or margarine, melted

Preheat oven to 325* F.; grease 8-inch round baking dish. In bowl, mix together sugar, cinnamon and half the pecans. Place apple slices in bottom of prepared baking dish. Sprinkle pecan mixture over top of apples. In bowl, sift together remaining dry ingredients. In separate bowl, combine egg, milk and butter, then add dry ingredients and mix until smooth. Pour into baking dish. Add remaining pecans over top. Bake 55 minutes.

[patm099]

Lazy Man's Cobbler

1 stick butter
1 cup flour
1 cup sugar
1 cup milk
1 can fruit (or fresh or frozen and thawed)
drained reserving 1/2 cup juice

Melt butter in a 9 x 13 pan in oven (350 degrees). Mix flour, sugar and milk together stirring until all lumps are gone and mixture is smooth. Pour over melted butter. Do Not Stir. Pour over drained fruit along with reserved juice (or pie filling) and Do Not Stir. Bake for 30-40 minutes. Test for doneness by inserting a knife in the center.

[Aline]

Chocolate Fondue

8 squares (8 ounces) semisweet chocolate, coarsely chopped
1 (14 oz) can (1-1/4 cups) sweetened condensed milk (not evaporated)
1/3 cup milk
Assorted fondue dippers*


In heavy medium sauepan, melt chocolate over low heat, stirring constantly. Stir in sweetened condensed milk and regular milk; heat through. Transfer to a fondu pot; place over a fondue burner.

Spear desired fondu dipper with a fondue fork; dip into warm chocolate fondue, swirling to coat with the mixture. (The swirling is important to keep the mixture in motion so it doesn't set up.) If fondue mixture thickens while standing, stir in some additional regular milk. Makes 8 servings.

Mocha Fondue: Prepare as directed above, except substitute 1/3 cup strong coffee for the regular milk.

Caramel-Chocolate Fondue: Prepare as directed above, except substitute one 12-ounce jar caramel topping for the regular milk.

Chocolate and Peanut Butter Fondue: Prepare as directed above, except stir in 1/3 cup creamy peanut butter with the sweetened condensed milk and the regular milk.

*Note: For fondue dippers, use angel cake or pound cake squares, marshmallows, whole strawberries, banana slices, or pineapple chunks.

[Aline]

Chocolate Orange Shake

1-1/3 cups prepared orange juice
1 cup ginger ale
3 rounded scoops of chocolate ice cream


Pour orange juice and ginger ale into blender. Add ice cream. Process until smooth. Makes 2-1/2 cups. Serves 2.