DESSERTS 4
ICE CREAM MUFFINS
1 1/2 C. self-rising flour or regular flour and add 1 T. baking powder and 1 tsp. salt
2 C. very soft vanilla ice cream
1 egg
2 T. oil
Measure flour and ice cream into mixing bowl. Mix only until dry ingredients are moistened. Fill well greased muffin cups three-fourths full. Bake at 450º for 20 to 25 minutes until golden brown. You may vary the flavor of ice cream and create different flavored muffins. For variation, add 1/2 cup chocolate chips and 1/2 cup chopped nuts in batter. Sprinkle with cinnamon and sugar
QUICK BANANA PUDDING - Mary Jones
2 small 3-1/2 ounce instant vanilla pudding mixes
3 cups milk
1 can Eagle Brand milk
8 ounces Cool Whip
Mix with blender. Layer with 5 bananas and vanilla wafers
CHOCOLATE SLUDGE
1 Cup Flour
1/2 tsp. Salt
2 tsp. Baking Powder
3/4 Cup Sugar
1/2 Cup cocoa
1/2 Cup Milk
2 T Butter, Melted
3/4 Cup Pecans
3/4 Cup Brown Sugar
1 3/4 Cups Hot Water
Whipped Cream
mix together flour, salt, baking powder, sugar and 1/4 cup cocoa. Add milk, vanilla butter, mix well. Fold in pecans. Pour Into Buttered 8" Square Pan. Mix 1/4 Cup Of Cocoa With Brown Sugar. Sprinkle Over Top. Pour hot water over this. Don't Mix!
Bake 40-45 Minutes at 350º Serve Warm with whipped cream.
CHOCOLATE PUDDING PIZZA Jason
My grandkids love this
1 tube peanut butter cookie mix
1 pkg. (12 oz.) softened cream cheese
1 3/4 c. cold milk
1 pkg. instant chocolate pudding mix
1 carton (8 oz.) frozen whipped topping
1/4 c. miniature semisweet chocolate chips
Press cookie mix into a greased 12 inch pizza pan. Bake at 375º for 15 minutes
Allow to cool Beat cream cheese until smooth and spread on cookie
Prepare chocolate pudding and spread over cookie/cream cheese Refrigerate for 20-30 minutes or till set Spread with whipped topping and sprinkle with chocolate bits Chill for 1-2 hours. I have put sliced bananas or strawberries on top also.
SWAMP PIE
1 quart chocolate ice cream
1/2 cup strong coffee
whipped topping
small chocolate chips
9 inch graham cracker crust
1/2 cup sugar
1/2 cup chopped pecans
Make syrup with coffee and sugar, let cool. Put ice cream in pie crust, pour cooled syrup over ice cream. Sprinkle with pecans, cover with whipped topping, sprinkle with chocolate chips. Freeze.
SPARKLING CHAMPAGNE DESSERT
2 pkgs. (4 serving size) or 1 pkg. (8 serving size)Lemon Flavored jello
2 cups boiling water
2 cups Champagne
3 oranges, sectioned
Citrus Curls/Orange Peelings
Dissolve gelatin in boiling water. Let stand about 10 minutes to cool. Add champagne. Chill until slightly thickened. Measure 1 cup gelatin into small bowl; set aside. Fold orange sections into remaining gelatin. Spoon into champagne glasses or dessert dishes. Beat reserved gelatin at high speed of electric mixer until fluffy, thick and about doubled in volume. Spoon over clear gelatin in glasses. Chill until firm, about 2 hours. Garnish with Citrus Curls, if desired.
Citrus Curls: Use Citrus Zester to remove long thin strip of peel from around lemon, lime or orange. Cut into desired length. Roll strip into curl. Use as garnish.
AMISH BROWN SUGAR PIE - Amah
Unbaked 8" pie shell
1 cup brown sugar
3 T flour
speck salt
1 12-oz can evaporated milk
2-1/2 T butter
cinnamon
Preheat oven to 350º. In the pie shell, place brown sugar, flour, and salt. Mix with your fingers. Pour the evaporated milk over the flour and sugar, do NOT stir or mix this in. Dot with butter, and sprinkle with cinnamon liberally over all. Bake for 50 minutes, or until the filling just bubbles up in the middle. The filling will never completely set, but that's the way it 's supposed to be. This pie is better eaten at room temperature. If you refrigerate leftovers, reheat them in the oven before serving.
Note: Recipe can be doubled and prepared in a 10 inch pie shell. For
10 inch size, bake 1 hour and 20 minutes.
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