DESSERTS 5
WINTER FRUIT PIZZA
20 oz pack refrigerated sugar cookies
1 (8 oz pack softened cream cheese
1/3 c sugar
1/2 tsp vanilla
1 fresh or canned drained
1 pineapple slices
1 maraschino cherries, cut in half
1 drained mandarin oranges
Kiwifruit, peeled & sliced
1/4 c orange marmalade
1 T water
Heat oven to 350º. Slice cookie dough as directed on package. Arrange slices in bottom of 15X10X1" baking pan. Using floured fingers, press dough evenly into pan. Bake at 350º for 12-15 minutes or until golden brown. Cool completely. In small bowl, beat cheese, sugar & vanilla until fluffy. Spread mix over cooked crust. Arrange fruit over cheese. In small bowl combine orange marmalade & water; blend well.
Spoon marmalade over fruit. Refrigerate at least 1 hour before serving. Cut into squares. Store in refrigerator
CAPPUCCINO TIRAMISU
3 c pound cake, cubed
2 envelopes Cappuccino, amaretto flavor, divided
2 c COLD milk, divided
1 (8 oz pkg. cream cheese, softened
1 pkg vanilla instant pudding mix
2 c thawed cool whip
cover bottom of dish with cake.
dissolve 1 envelope cappuccino in 1/2 c milk, sprinkle over cake
beat cream cheese til smooth, then beat in remaining 1 1/2 c milk til smoot
add pudding mix and remaining envelope of cappuccino
beat on low til well blended
STIR in whipped topping. Spoon over cake
refrigerate 3 hours before serving
BLUEBERRY SHORTCAKE BISCUITS
1 3/4 c Bisquick
2 T sugar
1/4 c oleo, melted
1 egg
1/2 c sour cream
1/2 c blueberries
mix together, drop on baking pan. bake 425º for 14 min
BANOFFEE-IRISH DESSERT
1 1/2 cups graham cracker crumbs
1 cup butter
1/2 cup sugar
1 tablespoon ground ginger
1 (14 oz) can sweetened condensed milk
2 bananas, sliced
2 cups heavy whipping cream
Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended. Press mixture into a 9 inch pie plate. Cool in refrigerator. In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes. Open can and pour toffee into pie crust. Allow to cool. Slice bananas over toffee. Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.
SPICED PUMPKIN FUDGE
3 C. sugar
1-12 oz. pkg.
butterscotch morsels
3/4 C. butter
1-7oz. jar
marshmallow creme
2/3 C. (5-1/3 oz.) evaporated milk
1 C. chopped toasted almonds
1/2 C. solid pack pumpkin
1 tsp vanilla
1 tsp pumpkin pie spice
In a heavy saucepan, combine butter, milk, pumpkin, & spice; bring to boil, stirring constantly. Continue boiling over medium heat, stirring constantly, until mixture reaches 234º Remove from heat & stir in morsels. Add creme, nuts, & vanilla, mixing till well blended. Quickly pour into a greased 15 x 10" jelly roll pan, spreading till even. Cool at room temperature & cut into squares. Yield: 3 lbs.
APPLE DUMPLINGS
2 cups sugar
2 cups flour
1/4 tsp cinnamon
2 tsp baking powder
1/4 tsp nutmeg
3/4 cup shortening
1/4 cup butter
3/4 cup milk
1 tsp salt
2 cups water
Combine sugar, water, cinnamon and nutmeg in medium saucepan. Heat over medium heat until mixture becomes sugar; add butter.
Pare and core apples (approx 4 medium) cut into fourths.
Mix flour, salt, baking powder into bowl. Cut in shortening until mixture becomes crumbly. Add milk all at once and stir just until moistened.
Roll dough out to 1/4 inch thickness.
Cut dough into 5 - 6 inch squares.
Arrange 4 pieces of apple on each square and sprinkle with additional sugar and cinnamon. Fold corners to center of each square and pinch edges together to seal dumplings, make sure they are sealed tightly and no apple is sticking out.
Place dumplings in a buttered baking dish. Pour syrup over dumplings. Baste dumplings with the syrup once or twice while baking. BAKE 375º 35 minutes
BERRY HEAVEN DESSERT1/2 cup raspberry or strawberry fruit spread or jam
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Fresh raspberries, I have used frozen (optional)
Fresh mint, optional
CUT cake horizontally into 3 layers.
Place 1 cake layer on serving plate.
SPREAD 1/4 cup of the fruit spread on cake layer. Top with 1/2 cup of the whipped topping. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping. REFRIGERATE 1 hour or until ready to serve. Garnish with fresh raspberries and fresh mint. Store leftover cake in refrigerator.
STATE FAIR CREAM PUFFS - Wayne H
Makes 12 cream puffs
1 cup water
4 Tbsp (1/2 stick) butter
1/4 tsp. iodized salt
1 cup flour, sifted
4 eggs
1 egg yolk, lightly beaten
2 Tbsp. milk
2 cups whipping cream, whipped with vanilla extract and sugar
Sifted powdered sugar
Heat oven to 375º. Butter and flour one very large or two small baking sheets, or line with parchment paper.
Pour water into heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before water boils. Bring water just to boil. Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.
Add whole eggs, beating in one egg at a time. Dough should be stiff but smooth. Immediately drop 1/4 cupfuls of dough 3 inches apart on baking sheet or use pastry bag with 3/4-inch plain tip and pipe dough onto baking sheet.
Combine egg yolk and milk in a small bowl. Brush each puff with glaze mixture, taking care not to let liquid drip onto pan. Bake 35 minutes, until puffed, golden brown and firm. Cool puffs on wire racks, pricking each with a cake tester or toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm, if filled before cool and firm, it will be soggy and may collapse. Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned. Cut off tops, fill with whipped cream (use pastry bag with star tip or scoop the whipped cream with a large spoon). Replace tops of the puffs and sprinkle with powdered sugar.
HOMEMADE YANKEE DOODLES
Chocolate cake ingredients:
24 ounces butter
32 ounces sugar
9 eggs
2 tablespoons vanilla
25 ounces sifted cake flour
3 tablespoons baking powder
7 ounces cocoa powder
3 cups boiling water
Cream butter and sugar then add eggs and vanilla. Add flour and baking powder. Mix together cocoa and boiling water, then add to mixture. Pour batter into muffin tins lined with paper muffin cups and bake at 350º for 20-25 minutes, or until center of cupcakes springs back lightly when touched. Let cool.
SYRUP
Combine 1 cup granulated sugar and 1 cup of water and bring to a boil.
CREAM FILLING
1/4 cup plus 1 tablespoon Flour
2 cups milk
12 ounces butter
4 ounces vegetable shortening
2 cups powdered sugar
2 teaspoons vanilla
Whisk flour and milk together in saucepan. Cook, stirring constantly, until thick (about 5 minutes). Cook completely. Beat butter, shortening and sugar until fluffy. Add vanilla and slowly beat in milk mixture.
To assemble:
Brush cupcakes with hot syrup to moisten the tops. Cool completely. With a dowel, poke a hole in the top of each one, and using a pastry bag, fill them with cream filling.
SOUR CREAM POUND CAKE
5 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
pinch salt
10 ounces butter
1 1/3 cups sugar
4 eggs
1 tablespoon vanilla
3 cups sour cream
1 cup milk
Grease and flour a 4 x 13-inch loaf pan. Cream butter and sugar, add eggs and vanilla, then alternate dry ingredients with sour cream. Add milk. Pour batter into prepared pan and bake at 350º for 1 hour, or until top of cake springs back lightly when touched.
SPECIAL PIZZA
1 cup flour
1/4 cup confectioners' sugar
1/2 cup cold butter or margarine
1/2 cup chopped pecans
1 package (8 oz.) cream cheese, softened
1 egg
1/2 cup sugar
TOPPING:
1 3/4 c. frozen mixed berries, thawed
1/2 cup sugar
2 Tbsp. cornstarch
1/4 cup water
2 1/2 cups fresh strawberries, sliced
2 cups fresh blackberries
2 cups fresh raspberries
1 cups fresh blueberries
In a bowl, combine the flour and confectioners' sugar. Cut in butter until crumbly. Stir in pecans. Press into an ungreased 12-inch pizza pan. Bake at 350 degrees for 12-14 minutes or until crust is set and edges are lightly browned. Meanwhile, in a mixing bowl, beat cream cheese, egg and sugar until smooth. Spread over crust. Bake 8-10 minutes longer or until set. Cool to room temperature.
TOPPING
process mixed berries and sugar in a blender or food processor until blended. In a saucepan, combine cornstarch and water until smooth. Add mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set saucepan in ice water for 15 minutes, stirring several times.
Spread berry mixture over the cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least 2 hours before slicing.
CHOCOLATE LOVERS PIZZA
1 pkg. Brownie mix prepared as per package - spread on pizza pan or cookie sheet
Mix 1 pkg. vanilla instant pudding mix with 1 cup milk
Spread over cooled pizza
Decorate with sliced bananas and strawberries Drizzle with chocolate
CHERRY CAKE BOWLS
6 waffle ice cream bowls, 3 1/2 inches in diameter
3/4 cup flour
1/2 c. sugar
1/4 c. butter or margarine, softened
1/4
c. milk
1/2 tsp. baking powder
1/2 tsp. vanilla
1 egg
1 1/2 c. cherry or other flavor pie filling
Refrigerated whipped cream topping (from 7 oz. can)
Heat oven to 325º. Place each waffle bowl in 6- oz. custard cup or jumbo muffin cups (for support while baking). Place custard cups on cookie sheet. Beat remaining ingredients except pie filling and whipped topping in medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 2 minutes, scraping bowl occasionally. Spoon about 1/4 cup batter into each waffle bowl.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove bowls from custard cups to wire rack. Cool completely. Spoon 1/4 cup pie filling into each bowl. Add about 2 Tbsp. whipped topping to each.
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