APPLE & CHEESE POPOVERS
3 large eggs
1 cup milk
1/4 teaspoon salt
1 cup high protein bread flour
6 3/4-inch cubes of cheddar cheese
1 small apple cored, peeled, and diced
butter
Preheat the oven to 425 degrees.
In a medium bowl and with a whisk or whisk attachment, beat the eggs, milk, and salt together.
Change to the paddle attachment. Beat in the flour until it is completely smooth. Continue mixing for several minutes to develop the gluten.
Use a pastry brush to grease the insides of the popover cups with butter. If you are using a muffin pan, grease every other cup. Place about a teaspoon of butter, a cube of cheese, and a portion of the diced apple in the bottom of each cup.
Fill the cups two-thirds full. Bake at high heat for 15 minutes. Reduce the heat to 350 degrees and continue baking for 12 minutes. (Different ovens cool differently and may require different times.)
Remove the popovers from the oven when they are golden brown. Quickly make a one-inch slit in the side of each popover to release the steam. Lift the popovers from the pan by grasping the tops with an oven mitt. Serve them while still warm.
CHOCOLATE POPOVERS
3 large eggs
1 cup milk
1/4 teaspoon salt
1/3 cup granulated sugar
3/4 cup high protein bread flour
3 tablespoons cocoa
butter
Preheat the oven to 425 degrees.
In a medium bowl and with a whisk or whisk attachment, beat the eggs, milk, and salt together.
Change to the paddle attachment. Beat in the flour and cocoa until it is completely smooth. Continue mixing for several minutes to develop the gluten.
Use a pastry brush to grease the insides of the popover cups with butter. If you are using a muffin pan, grease every other cup. Place about a teaspoon of butter in the bottom of each cup.
Fill the cups two-thirds full. Bake at high heat for 15 minutes. Reduce the heat to 350 degrees and continue baking for 12 minutes. (Different ovens cool differently and may require different times.)
Remove the popovers from the oven when they are golden brown. Quickly make a one-inch slit in the side of each popover to release the steam. Lift the popovers from the pan by grasping the tops with an oven mitt. Serve them while still warm
CHOCOLATE MAYONNAISE
A rich creamy chocolaty dessert!
6 eggs
2 cups sugar
1 cup unsalted butter (room temp)
3/4 bag of chocolate chips
Whip together eggs, butter, and sugar.
Melt chocolate chips slowly.
Pour warm chocolate over whipped mixture.
Mix until fluffy. About 3 minutes.
Pour in to container that is freezer proof.
Freeze for 1 hr. Serve
PIG PICKIN CAKE
CAKE:
1 pkg. Duncan Hines butter cake mix or yellow cake mix recipe withOUT eggs or
liquid
1/2 c. oil
3 eggs
1 can (8 oz.) Mandarin oranges
(remove 4 Tbsp. liquid)
FROSTING:
1 regular box instant vanilla pudding
1 can (20 oz.) crushed pineapple
12 oz. Cool Whip
CAKE:
Mix all ingredients and beat 4 minutes; pour into 3 greased and floured 8-inch round layer pans. Bake at 350 degrees
for 15 to 20 minutes. Let cool.
FROSTING:
Stir to mix pudding and pineapple; let stand 5 minutes. Fold in Cool Whip. Frost between layers, top and sides. Decorate with extra Mandarin oranges. Keep in cool
place.
PIG PICKIN CAKE 2
1 pkg. (18 1/2 oz.) butter flavor cake mix with pudding
1/2 c. oil
4 eggs
1 can (11 oz.) mandarin oranges
1/2 c. chopped walnuts
Grease two 9-inch layer cake pans. Line bottoms with waxed paper. Grease again, set aside. Prepare cake mix according to package directions using oil, eggs and juice drained from oranges. Stir in oranges and nuts. Spread evenly in prepared pans. Bake in preheated oven at 325 degrees for 25 minutes. Cool pans on rack 10 minutes. Remove from pan, peel
off paper. Cool completely on racks.
FROSTING
20 oz. can crushed pineapple
in pineapple juice
1 c. thawed, frozen whipped topping
1 pkg. (4 serving size)
vanilla instant pudding
Mix pineapple and juice in vanilla pudding. Fold in whipped topping
BANANA SPLIT SALAD
the "salad part" is just to make you feel good ;)
1 (14-oz) can sweetened condensed milk
1 (21-oz) can cherry pie filling
1 (8-oz) can crushed pineapple
1/2-cup chocolate chips
1(12-oz) carton Cool Whip
3 firm bananas, cut into chunks
1/2-cup chopped nuts of your choice
In a large bowl, combine the milk and Cool Whip until well blended. Fold in pie filling, bananas, pineapple, nuts and chocolate chips. Chill for at least one hour before serving.
SUGAR-FREE CHOCOLATE ECLAIR DESSERT
Butter a 9x13 inch pan. Line pan with whole graham crackers.
Mix 2 small packages sugar free instant French vanilla pudding with 2 cups lowfat milk.
Add 8 ounce sugar free whipped topping and mix well.
Pour half over crackers, then another layer of crackers.
Cover with remaining mixture.
Add another layer of crackers.
FROSTING
3 oz. Nestles unsweetened melted chocolate packets
1 tbsp. butter, softened
3 tbsp. light Karo syrup
3 tbsp. milk
1/2 c. powdered sugar
10 packets Splenda
Beat well. Pour over crackers. Refrigerate 24 hours, covered.
BAVARIAN APPLE PIE
Pastry: (For a shortcut, use a pie shell from the freezer section of your grocer.)
1/3 c. softened butter
1 T. veg. shortening
1/3 c. sugar
1/4 t. vanilla
1/8 t. salt
1 c. sifted flour
Preheat oven to 400. Cream butter and shortening, add sugar, vanilla and salt. Blend in flour. Pat this into the bottom of a 9" springform pan. Set aside.
FILLING
1/4 c. sugar
1 8 oz. bar of cream cheese
1 egg
1/2 t. vanilla
1/2 t. lemon rind
1/8 t. salt
5 Golden Delicious Apples, peeled, cored and sliced
TOPPING
1/4 c. chopped nuts
1/2 t. cinnamon
1/3 c. sugar
Mix and blend well the filling ingredients except the apples. Spread the creamy filling on top of the pastry. In a large bowl, toss the apple slices with sugar and cinnamon. Put this on top of the filling. Bake at 450 for 10 minutes. Reduce heat to 400 and bake 25 minutes more. Cool before removing from pan.
BANANA SPLIT TRIFLE
3 cups cold milk
1 (5.1 oz.) box vanilla or cheesecake flavored instant pudding mix
1 (8 oz.) can crushed pineapple, drained
1 prepared angel food cake, cut into cubes
1 cup strawberries, sliced
1 (8 oz.) container frozen whipped topping, thawed
1 medium firm banana
1/4 cup pecans, chopped
Whisk milk and pudding for 2 minutes in large bowl. Stir in pineapple. Place half of the angel food cake cubes on the bottom of a separate large, clear, glass bowl. Spread 1/3 of pudding mixture on top. Cover with sliced strawberries. Spread layer of whipped topping over strawberries.
Remove lid from hot fudge topping and heat in microwave on HIGH for approximately 30 seconds. Pour half of the topping over the previous layer and then layer with remaining cake cubes.
Spread another 1/3 of pudding mixture on top. Cover with sliced bananas. Cover with remaining 1/3 pudding mixture. Spread whipped topping over all.
Drizzle with hot fudge topping and sprinkle with pecans(optional).
CHILL until serving. Garnish with strawberries and bananas when served, if desired.
BANANA SPLIT TRIFLE~2
30 to 40 vanilla wafers
1 small box instant vanilla pudding
3 bananas, sliced
Chocolate syrup
1 large box instant chocolate pudding
1 regular sized can chopped pineapple
1 container whipped topping
1 jar cherries, drained
Chopped nuts (optional)
To make this dish, you will need a glass or see-through bowl, as straight-sided as you can get it. Put a layer of vanilla wafers along the bottom and half-way up the sides.
Mix the vanilla pudding according to directions on the box and let sit for 30 seconds, to help it set. Then pour the pudding over the wafers.
Take 2 of the bananas, slice them, and layer the slices over the vanilla pudding. Drizzle the chocolate syrup over the bananas. Drain the can of pineapple, and pour chunks over the chocolate syrup.
Mix the chocolate pudding according to the directions and let sit for 30 seconds. Then pour over the pineapple. Top with whipped topping.
Cover the bowl with plastic wrap so that the topping doesn't get a "skin" over it and refrigerate for about 1 to 2 hours. Take out and remove the plastic wrap when ready to serve. Add the cherries and the chopped nuts to the top of the whipped topping
STRAWBERRY TRIFLE
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 ounce) package frozen strawberries, thawed
1 (12 ounce) container frozen whipped topping, thawed
Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
DESSERTS
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