My Favorite Desserts
 |
Banana Bread Pudding
4 cups day old bread -- cubed
1/4 cup butter or margarine -- melted
3 eggs
2 cups milk
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup bananas -- sliced 1/2" thick
***SAUCE***
3 tablespoons butter or margarine
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla extract
Place the bread cubes in a greased 2-qt. casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir to coat.
Bake, uncovered, at 375~F for 40 minutes or until a knife inserted near the center comes out clean. Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter.
Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.
Back to the top of page
Summer Crisp
1/3 cup sugar
Preheat oven to 375* In medium bowl, combine sugar, flour and lemon zest; mix well. Add peaches and blueberries; stir to combine. Spoon into an 8 x 8 inch baking dish.
Instant Rice Pudding
3/4 cup water
Bring water to a boil, add rice, stir. Remove from heat and cover for 5 minutes. Mix remaining ingrediants together and add to rice. Bring to a boil, stirring constantly. Cover for one hour. Yummy!
Plum Crisp
3 pounds prune plums
Slice the plums. Squeese 1 tablespoon of juice from the lemon. Combine the plums with 3/4 cup of the sugar, cornstarch and lemon juice. Put in a 2 quart baking dish. Combine the flour, remaining sugar, oatmeal and salt. Cut in the butter until mixture is crumbly. Sprinkle this topping over the plums. Bake at 350* until the topping is browned and the fruit is bubbly, about 1 hour.
Peach Cobbler
4 cups sliced peaches
Preheat oven to 350*. Melt butter, put it in the bottom of a large casserole. Slice peaches, and add enough sugar to sweeten. Place in casserole dish. In a mixing bowl, combine the 3/4 cup sugar, salt, baking powder, flour, cinnamon, and milk. Spoon batter over the peaches. Bake for 45 minutes at 350*, or until top is nicely browned.
Dee's Favorite Dessert
BASE
Crust: Mix and pat in 9 x 13 pan. Bake at 350 degrees for 18 minutes. Second Layer: Mix and spread on cooled crust. Third Layer: Mix and let stand a few minutes, then spread over cream cheese layer. Spread whipped cream topping over all and sprinkle chocolate or nuts over top. This must be kept in a cool place.
Apple Crisp
6 apples
Slice apples, place in a cassarole dish. Sprinkle with lemon juice. Combine dry ingrediants, add butter mixing until crumbly. Sprinkle on top of apples.Bake at 350* until apples are tender, about 30 minutes.
Fruit Kuchan
Crust
Crumb topping
Combine the crust ingrediants and beat well. Pour into 4 pie plates. Put slices of any kind of fruit on top ( peaches, apples, apricots, plums etc.) Sprinlke with crumbs. Bake at 350* until lightly browned.
Pear Pudding
1 cup flour
Mix all ingredients together and pour into a greased casserole dish, in a small saucepan, bring 3/4 cup water to boiling point, add 1/4 cup butter and 3/4 cup brown sugar. Stir until butter and sugar have melted. Gently pour this over the batter.
Bake at 375 degrees for 45 minutes.
Pistachio Pudding
1 package pistachio pudding mix
Mix everything together and let sit in the fridge overnight.
Raspberry Triffle
1/2 cup custard powder -- such as Bird's Eye
Trifle
To make custard, stir custard powder with sugar in a heavy-bottomed saucepan until blended. Gradually whisk in milk and 1/2 cup each of sherry and rum. Cook over medium heat, stirring frequently, until mixture comes to a boil, about 6 minutes. Then, stir constantly until custard thickly coats a metal spoon, about 2 minutes. Remove from heat and stir in vanilla. Press a piece of plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cooled, about 45 minutes
Rhubarb Cobbler
4 cups rhubarb cut into 1" pieces
Cobbler Topping
Combine rhubarb, sugar, and cornstarch with 1 Tbsp water in saucepan and bring to a boil. Cook and stir about one minute. Add 2 Tbsp water to the
mixture and pour into an 8" round baking pan. Dot with 1 1/2 Tbsp butter.
Lemon Berry Trifle
2 boxes lemon instant pudding
Mix puddings with milk and set in fridge for at least one hour. Mix raspberries with sugar and set aside. Cut angel food cake into 1-1/2 inch cubes Mix Cool whip and yogurt together (fold in) Add 3 cups of pudding to cake pieces and stir until cake is just moistened.
Double Layer Chocolate Peanut Butter Pie
1 package cream cheese 8 ounce
In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.
In a second bowl, stir pudding mix with 2 1/2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer. Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.
Makes 1 - 9 inch pie
Apple Pockets
2 tablespoons sugar
Put the first seven ingredients in your breadmaker. Let it run on the dough cycle. Just before dough is ready, mix the apple, cinnamon and sugar together in a small bowl.
Sex in a Pan
1 cup flour
Mix flour, butter and pecans and press into a 9x13-inch pan. Bake at 350 for 18 to 25 minutes. Cool.
3 tablespoons all-purpose flour
1 teaspoon lemon zest
8 peaches -- pitted and sliced
2 1/4 cups blueberries
3/4 cup rolled oats
1/3 cup firmly packed brown sugar
3 tablespoons whole wheat flour
2 teaspoons ground cinnamon
3 tablespoons cold margarine
In small bowl, combine oats, brown sugar, whole wheat flour and cinnamon. Add margarine and mix with a fork to combine. Sprinkle topping over filling.
Bake until filling is bubbly and top is brown, 40 - 50 minutes. Serve warm or at room temperature.
Back to the top of page
1/4 teaspoon salt
3/4 cup minute rice
1 1/4 cups milk
1 egg yolk
1/3 cup raisins
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon butter
1/3 cup sugar
Back to the top of page
1 lemon
1 1/4 cups sugar
2 tablespoons corn starch
1 cup flour
1/2 cup oatmeal
1/2 teaspoon salt
1/2 cup butter
Back to the top of page
1/2 cup butter
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup milk
1/2 cup white sugar, to sweeten peaches if desired
Back to the top of page
1 cup flour
1/2 cup butter
1/2 cup nuts -- chopped
SECOND LAYER
8 ounces cream cheese -- softened
1 cup icing sugar
1 cup Cool Whip®
THIRD LAYER
2 packages instant chocolate pudding
3 cups milk
Cool Whip®
The flavors of pudding can be changed to your preference!
Back to the top of page
1 tablespoon lemon juice
1 cup oatmeal
1/3 cup flour
1/2 cup brown sugar -- packed
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup butter -- melted
Back to the top of page
1 cup sugar
3/4 cup oil
1 cup milk
2 eggs
pinch salt
1 teaspoon vanilla
2 cups flour
3 teaspoons baking powder
2 cups flour
1 cup sugar
1 cup melted butter
Fruit of your choice
NOTES : Great to have on hand, and they freeze well!
Back to the top of page
2/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 dash ground cloves
1/2 cup milk
16 ounces can pears -- drained and chopped
1/2 cup chopped pecans
Back to the top of page
1 can crushed pineapple in juice
1 large Cool Whip®
1 cup miniature marshmallows
1 cup chopped nuts
Back to the top of page
1/2 cup granulated sugar
5 cups homogenized milk
1/2 cup sherry and rum
1 tsp vanilla
6 mini jelly rolls
1 package frozen raspberries
1 cup whipped cream
Meanwhile cut jelly roll into 1/2 inch thick slices. Place over sides and bottom of a slightly rounded glass bowl that will hold 3 L (12 cups). Cover cake with half of custard then a layer of whipped cream. Add some raspberries. Add another layer of cake.
Cover cake with remaining custard. Refrigerate, covered, for at least 6 hours or overnight.
Just before serving, Spoon whipped cream over trifle and drizzle with raspberry sauce. Decorate with fresh raspberries.
Back to the top of page
1 cup sugar
2 tablespoons cornstarch
3 tablespoons water-divided
1 1/2 tablespoons butter
1 cup flour
2 teaspoons grated orange peel
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup milk
1 slightly beaten egg
Prepare Cobbler topping as follows
Sift together the flour, sugar, baking powder, and salt. Add the grated orange rind. Cut in the butter until the mixture resembles coarse
crumbs. Mix together the milk and the egg then add them all at once to the dry ingredients. Stir just until moistened. Drop by spoonfuls onto top of hot rhubarb mixture. Bake at 400 degrees for 20 minutes or till crust is browned.
Back to the top of page
4 cups skim milk
2 cups fresh or frozen raspberries
2 tablespoons sugar
1 1/4 pounds angel food cake
2 cups light Cool Whip
1/2 cup vanilla lowfat yogurt
In a large glass bowl (trifle) layer 1/3 of cake pudding mixture -- then 1/2 raspberries--then cake mixture--then raspberries again. Top with topping.
The rest of the pudding can be set aside for another use. It only calls for the 3 cups. Now chill in fridge for 2 hours. The dessert is full of flavor and tastes fattening (but it isn't) and it is filling. The cake becomes moist and lemon-cake like.
Back to the top of page
1 tablespoon white sugar
1 tablespoon milk
1 cup peanut butter
2 1/2 cups Cool Whip® -- thawed
1 prepared graham pie crust
2 packages instant chocolate pudding (3 ounce)
2 1/2 cups milk
4 peanut butter cups -- cut into small piece
Back to the top of page
1 cup warm water
1 teaspoon salt
1 egg
1/4 cup butter
3 1/2 cups flour (3 1/2-4)
1 tablespoon fast rising instant yeast
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
3 apples diced
1/2 teaspoon cinnamon
1/2 cup sugar
1 egg white beaten
sugar for tops
Remove dough and roll into a 12 x 12 square. Cut into 9 pieces, 4 x 4. Spoon apple mixture
on each square. Fold corners over to make a pocket.
Brush with egg white and sprinkle sugar on top. Let rise until almost doubled.
Bake at 350* for 15 minutes or until browned.
Back to the top of page
1/2 cup butter
1/2 cup pecans -- chopped
1 package cream cheese -- (8oz)
1 cup icing sugar
1 tub Cool Whip (1 litre)
1 pkg. vanilla instant pudding
1 pkg. chocolate instant pudding
3 cups cold milk
1 square semi-sweet chocolate -- shaved
Combine cream cheese and icing sugar, blend in one cup cool whip and spread over pecan mixture.
Mix package of vanilla pudding using 1-1/2 cups of milk. Spread over cream cheese layer.
Mix package of chocolate pudding using remaining 1-1/2 cups milk. Spread on top of vanilla pudding.
Spread remaining Cool Whip on top and sprinkle with shaved semi-sweet chocolate.
Back to the top of page
 |
Here is a picture of the Cheesecake, It is to die for!
Back to the top of page
Click on the album above to see more of the desserts that I bake!
 |
