Daiquiri Pie
4-oz. pkg. lemon pudding mix (not instant)
3-oz. pkg. lime Jell-O
1/3 cup sugar
2-1/2 cups water
2 eggs, slightly beaten
1/2 cup light rum
1-3/4 cups Cool Whip, thawed
1 prepared graham cracker crumb crust (also good with chocolate crust)
Combine pudding mix, Jell-O, and sugar in a saucepan. Stir in 1/2 cup of the water. Blend well. Add remaining water, and cook, stirring constantly, over medium heat until mixture comes to a full boil. Remove from heat. Stir in rum, then chill for about 20 minutes or until very cool. Thoroughly blend Cool Whip into chilled mixture. Spoon into pie crust, and chill until firm, about 2 hours. Garnish with additional Cool Whip and thin lime slices.
NOTE: Do not freeze this pie. Store leftovers in the refrigerator.
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Deep-Dish Blackberry Cobbler
4 cup fresh blackberries or two 16-oz pkg. frozen blackberries, thawed
1 cup sugar
2 Tbsp. all-purpose flour
2 Tbsp. lemon juice
1/8 Tbsp. salt
Triple-crust pastry (recipe follows)
1-1/2 Tbsp. butter, divided
Combine berries, sugar, flour, lemon juice, and salt; stir well. Prepare pastry, and divide dough in half. Roll half of dough to 1/8 inch thickness to fit sides and bottom of a lightly greased 2-quart baking dish. Spoon half of berry mixture into pastry-lined dish; dot with half of butter. Divide remaining dough in half. Roll one portion of dough into a rectangle; place over berries, making a few slits in pastry. Top with remaining berry mixture, and dot with remaining butter. Roll out remaining portion of dough to fit top of baking dish. Cover dish, and seal pastry edges. Make slits along the top. Bake at 450ºF for 10 minutes; reduce heat to 350ºF, and bake 45 minutes longer or until bubbly and golden brown. Serve warm.
Triple-Crust Pastry:
2 cups all-purpose flour
3/4 Tbsp. salt
2/3 cup shortening
3 Tbsp. ice water
Combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Sprinkle water over mixture and stir with a fork; shape dough into a ball.
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Delicious Frosty Coconut Pie
from "Celebrations Cookbook" in the Food Section of Salt Lake Tribune
14 oz. can sweetened condensed milk
8-12 oz. whipped topping
8 oz. cream cheese, softened
1 cup coconut shreds
1 cup pecans, chopped
1/2 cup butter
9” graham cracker crumb pie crust
Beat the condensed milk, whipped topping and cream cheese in a mixer bowl until blended. Chill, covered, until ready to use. Brown the coconut and pecans in the butter in a skillet, stirring frequently. Spoon cream cheese mixture into the pie shell. Sprinkle with the coconut mixture. Chill covered, until serving time. Serves 6-8
Lynda's Notes: The first time I made this with a pie crust and the second with the graham cracker crust that was called for, I prefer the latter. Also my family preferred it frozen. I took it out about 5-10 minutes before for serving........YUM!
Per Serving (excluding unknown items): 712 Calories; 53g Fat (65.0% calories from fat); 8g Protein; 56g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 460mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 10 Fat; 3 Other Carbohydrates.
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Dessert Pizza
1 package (20 ounces) refrigerated cookie dough, any flavor
3 cups thawed Cool Whip
2 cups assorted fruit, such as sliced bananas or kiwi, fresh or thawed frozen strawberry slices, halved grapes,
drained canned peach slices, or crushed pineapple (or use assorted candies or chopped candy bars;
drizzle with dessert topping if desired.
Heat oven to 350ºF. Press dough evenly into 12" pizza pan. Bake 15 to 20 minutes or until golden brown. Cool in pan on wire rack. Place cookie crust on serving plate. Spread Cool Whip on cookie crust. Garnish with fruit. Serve immediately or refrigerate until ready to serve. Makes 12 servings.
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Dessert Pizza #2
from Pampered Chef, "30 Easy Recipes"
1 roll refrigerated slice and bake sugar cookies
8 oz pkg. cream cheese, softened
1/3 cup sugar
assorted fruit
Preheat oven to 375ºF. Cut par-frozen cookie dough into 1/4 inch slices. Arrange cookie slices slightly overlapping on baking stone. Press edges to seal. Bake 10 - 12 minutes or until golden brown. Cool slightly. Loosen cookie from stone and allow to finish cooling on stone. Combine cream cheese and sugar, mixing until well blended. Spread over cooled crust. Arrange fruit on cream cheese mixture. Chill. Cut into slices with pizza cutter.
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Dirt Pie
1 cup cold milk
1 pkg. Jell-O instant chocolate pie filling
8 oz Cool Whip, thawed
20 Oreo cookies, crushed
1-1/2 cup "rocks" (for example, granola chunks)
chocolate chips
peanut butter chips
chopped peanuts
graham cracker crust
Pour milk into bowl. Add pudding mix; beat until well blended; let stand 5 minutes. Fold in Cool Whip. Stir in 1 cup of the cookies and the "rocks" into pudding mixture. Spoon into graham cracker pie crust. Sprinkle with remaining cookies. Freeze until firm; about 4 hours. If desired, garnish with gummy worms.
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Double Chocolate Cream Puffs
1 recipe Chocolate Cream Puff Pastry, above
2/3 cup granulated sugar
1/3 cup flour
1/8 tsp. salt
1-1/2 cups milk
1 oz. unsweetened chocolate, chopped
2 slightly beaten egg yolks
1/3 cup butter (NOT margarine)
1 tsp. vanilla
powdered sugar
Grease baking sheet; prepare chocolate pastry as directed. Drop batter by heaping Tbsp. into 12 mounds 3” apart on prepared baking sheet. For evenly shaped puffs, if possible, avoid going back to add more batter to mounds. Bake 30 minutes at 400ºF. or until firm and bottoms are browned. Remove from baking sheet; cool on wire rack. Meanwhile, in heavy medium saucepan stir together sugar, flour and salt. Gradually stir in milk; add chopped chocolate. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into the beaten egg yolks. Return egg yolk mixture to filling in saucepan. Bring to gentle boil. Cook and stir 2 minutes more. Remove from heat; cover surface with clear plastic wrap. Refrigerate about 2 hours or until cold. In medium bowl, beat butter until creamy. Continue beating and gradually add chilled filling, beating until light and creamy. Beat in vanilla. To assemble, cut off top fourth of each puff. Use fork to remove any soft dough from inside. Spoon a scant 1/4 cup chocolate filling into each puff. Replace tops of puffs. If desired, chill up to 2 hours. Before serving, soft powdered sugar over tops. Makes 12.
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Double Fruit-Flavored Frozen Pops
2 cups boiling water
4-serving size pkg. Jello, any flavor
1 envelope unsweetened KoolAid, any flavor
1 cup sugar
2 cups cold water
In medium bowl, combine Jello, KoolAid and sugar. Stir in boiling water; stir at least 2 minutes, until completely dissolved. Stir in cold water. Pour into small paper cups or nonmetal frozen pop molds. Freeze until almost firm. Push wooden pop stick into center of each mold for handle. Freeze until firm. Makes 12.
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Dreamsicles
3 cups orange juice
5 oz. evaporated milk
1/2 cup sugar
1 Tbsp. vanilla extract
5 drops of red food color, optional
Blend all the ingredients in a blender or lg. bowl with an electric mixer until the sugar has completely dissolved. Pour into popsicle molds and freeze until solid. Note: If you don't have popsicle mold use kitchen Dixie cups. Or use small plastic cups and non-toxic wooden craft sticks, if you have plastic spoons for your handles. The cups are perfect for catching the drips or for keeping the rest for later, refreeze. Serves 6
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Dripless Popsicles
1 package fruit flavored jello
1 package Kool-Aid
2/3 cups hot water
2 cups cold water
1 cup sugar
In a large pouring pitcher mix together: jello, koolaid, sugar and hot water, until dissolved. Then add cold water. Pour into Popsicle molds and freeze. Will not drip! Makes 20 popsicle molds.
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Easiest Apple Crisp
6 cup peeled and sliced apples
1/3 cup flour
1/2 tsp. nutmeg
1/4 cup butter or margarine
2/3 cup oatmeal
2/3 cup brown sugar
1/4 tsp. apple pie spice
1/3 cup pecans, optional
Place apples in a glass 9" pie plate. Melt butter in microwave for 45 seconds on high and pour over the remaining ingredients. Sprinkle the mixture over the apples and microwave for 12 - 14 minutes. on high, or until the top looks crispy and starts to bubble.
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Easy Angel Food Dessert
from Kelley
2 small boxes gelatin (any flavor)
2 cups hot water
4 Tbsp. lemon juice
1 small jar maraschino cherries
1 can crushed pineapple, drained
1 pint whipping cream
1 angel food cake
Chill gelatin, water and lemon juice until syrupy so it can be whipped. Whip cream and add to gelatin mixture. Drain cherries well, then cut up. Add pineapple and cherries to the mixture. Put about half of this mixture in the bottom of a 13 x 9 dish. Tear up cake into small pieces and put into pan. Pour remaining gelatin mixture over the top. Chill until gelatin is set.
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Easy Apple Crisp
2/3 cup packed brown sugar
1/2 cup sifted flour
1 cup Maypo 30-Second Oatmeal
1/2 cup melted butter
21 oz. apple pie filling
Mix dry ingredients together; blend in melted butter. Press two-thirds of mixture into lightly buttered 8" square cake pan. Cover with pie filling. Sprinkle with remaining crumb mixture. Bake at 350ºF for 30-35 minutes, until lightly browned. Cool; cut into squares. Serve topped with ice cream or whipped cream. Serves 6-8.
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Easy Apple Crisp #2
from Ashley
6 large apples, peeled, cored and sliced
1 cup water
1 box white cake mix
1 cup brown sugar
1 tsp. cinnamon
1/2 cup butter
Place sliced apples in a 9x13” baking dish. Pour over the cup of water. In a bowl, mix together the cake mix, cinnamon and brown sugar. Add butter and stir. Add to the top of the apples. Do not stir. Bake at 350ºF. for 50-55 minutes. Serve warm with vanilla ice cream.
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Easy Banana Cream Pie
1 banana
1 baked 9" pie shell, cooled
2 small packages banana or vanilla instant pudding mix
2-1/2 cups milk
1/2 cup Cool Whip, thawed
Cool Whip, optional, for garnish
Slice banana into pie shell. Prepare pie filling as directed on package for pie, using the 2-1/2 cups milk. Fold in 1/2 cup Cool Whip and pour over banana in shell. Chill at least 3 hours. Top with remaining Cool Whip; garnish with banana slices and mint, if desired.
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Easy Blueberry-Peach Cobbler
two 21-oz. cans peach pie filling
7-oz. pkg. blueberry muffin mix
3/4 cup milk
1/4 cup butter, melted
Heat oven to 400ºF. Grease 13x9" baking dish. Spoon pie filling into dish. In bowl, combine all remaining ingredients; mix well. Pour evenly over pie filling. Bake 25-30 minutes or until brown. Serves 10.
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Easy Cherry Cobbler
16 oz can light cherry pie filling
1 egg
3 tbsp. evaporated milk
1/2 tsp. cinnamon
1/2 cup chopped nuts, optional
1 pkg. cake mix for 1 layer cake or sweet muffin mix
Put pie filling in lightly buttered 3-1/2-quart crock pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low. You may also use a lightly greased soufflé dish in a larger crock pot. 6 servings.
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Easy Chocolate Mint Dessert
8 oz. milk chocolate bar, broken into pieces
3 Tbsp. coarsely chopped walnuts
2 cups heavy or whipping cream
2 Tbsp. white creme de menthe
chocolate curls, optional
Microwave chocolate bar pieces in small micro-proof bowl on high (full power) for 1-2 minutes or until softened; stir until melted and smooth. Stir in walnuts; cool slightly. Beat cream and creme de menthe until stiff; fold cooled chocolate mixture into cream mixture. Spoon into dessert dishes. Cover; chill until firm. Garnish with chocolate curls. Serves 8.
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Easy Chocolate Mousse
from Denise
1/3 cup water
1/4 cup granulated sugar
6 oz. bag semisweet real chocolate chips (no substitutions)
3 egg yolks (I now use egg beaters to avoid raw eggs - can't tell difference)
3 Tbsp. dark rum, optional
1-1/2 cups heavy whipping cream
Combine water, sugar, and chocolate chips in a small saucepan; stir over medium-low heat until dissolved. Put hot mixture into blender and add egg yolks or egg beaters. Process blender, turning on and off until smooth; cool slightly. (Whip cream while cooling.) Pour chocolate mixture into a large mixing bowl and stir in rum. Whip cream to stiff peaks and gently fold into chocolate mixture. Freeze or chill in decorative glass bowl. Can also be molded.
Denise's Notes: This is my mom's recipe.
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Easy Chocolate Sauce
1 cup heavy whipping cream
1/3 cup sugar
1/3 cup corn syrup
12 oz. bittersweet chocolate, cut into 1/4" pieces
pinch of salt
2 tsp. vanilla extract or strong liquor, such as rum or brandy
Combine cream, sugar and corn syrup in saucepan; place on low heat. Bring to a boil, stirring often. Remove from heat. Add chocolate and shake pan to submerge chocolate in hot liquid. Let stand 3 minutes until chocolate has melted, then whisk smooth. Whisk in salt and vanilla. Store in tightly covered jar in refrigerator. Reheat opened jar over simmering water before serving. Makes 2 cups.
Chocolate Orange Sauce: Same as above, but use 1/3 cup orange liqueur instead of the vanilla.
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Easy Chocolate Strawberry Shortcake
2 pints strawberries, cut in half
2 Tbsp. sugar
1 tsp. vanilla
two 9" layers chocolate cake
8 oz. Cool Whip
Semisweet Chocolate Glaze, below
Chocolate-dipped strawberries, optional
Mix strawberries, sugar and vanilla. Spoon half of the strawberries on one cake layer. Drizzle with half of the glaze; top with half of the Cool Whip. Repeat layers. Garnish with chocolate-dipped strawberries, if desired. Refrigerate until ready to serve.
Semisweet Chocolate Glaze: In large microwave-safe bowl, microwave 3 oz. semisweet chocolate, 3 Tbsp. water and 1 Tbsp. butter on high for 1-2 minutes, until chocolate is almost melted, stirring once. Stir until chocolate is completely melted. Stir in 1 cup powdered sugar and 1/2 tsp. vanilla extract until smooth. For thinner glaze, add 1/2-1 tsp. additional water.
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Easy Creamy Chocolate Sauce
14-oz. can (1-1/3 cups) sweetened condensed milk
3/4 cup chocolate-flavored syrup
Combine milk and syrup in top of double boiler over hot, not boiling, water. Cook, stirring frequently, until thick (about 10-15 minutes). Serve warm. Makes about 2 cups.
NOTE: This sauce will thicken as it cools, but may be reheated over hot water to desired consistency.
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Easy Drop Fruity Shortcakes
2-1/3 cups Bisquick
1/2 cup milk
3 Tbsp. sugar
3 Tbsp. butter, melted
Filling, below
Sweetened Whipped Cream, above
Heat oven to 425ºF. Mix Bisquick, milk, 3 Tbsp. sugar and butter until soft dough forms. Drop dough by 6 rounded Tbsp.fuls onto ungreased cookie sheet. Sprinkle with additional sugar if desired. Bake 10-12 minutes or until golden brown. Split shortcakes; spoon filling between halves and over tops. Top with sweetened whipped cream. Serves 6.
Three-Berry Filling: Combine 2 cups sliced fresh strawberries, 1 cup fresh raspberries (or 10-oz. pkg. frozen raspberries, thawed and drained), 1 cup fresh or frozen (thawed and drained) blueberries and 1/4 cup granulated sugar; let stand 1 hour.
Strawberry-Peach Filling: Combine 2 cups sliced fresh strawberries, 2 cups frozen unsweetened sliced peaches, thawed (or 2 peaches, pared and sliced) and 1/3 cup granulated sugar; let stand 1 hour.
Strawberry Filling: Combine 4 cups sliced fresh strawberries and 1/2 cup granulated sugar; let stand 1 hour.
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Easy Fresh Fruit Tart
2 cups Bisquick
1/3 cup sugar
1/3 cup butter, softened
1 egg
3-oz. pkg. cream cheese, softened
1/3 cup sugar
1 tsp. vanilla
3/4 cup whipping cream
assorted fresh fruits: strawberry, grape or apricot halves, blueberries, raspberries, peach or banana slices
1/2 cup apple jelly, melted
Heat oven to 375ºF. Grease cookie sheet; dust with Bisquick. Mix bisquick and 1/3 cup sugar. Cut in butter until crumbly. Mix in egg until dough forms. Pat dough into 12x10" rectangle on cookie sheet; pinch edges of rectangle to form a 1/2" rim. Bake 10-12 minute or until edges just begin to brown. Cool crust on cookie sheet on wire rack for 2 minutes. Remove crust with spatula to wire rack; cool completely. Beat cream cheese, 1/3 cup sugar and the vanilla in small bowl on low speed until smooth. Beat in whipping cream on medium speed until stiff peaks form. Spread over crust to within 1/4" of rim. Arrange fruits decoratively on top; brush with jelly. Refrigerate at least 2 hours. Serves 8-10.
NOTE: Dough can be pressed into 12" pizza pan or 11" tart pan.
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Easy Fresh Peach Cobbler
Batter:
1/2 cup butter, melted
1-1/2 cups self-rising flour
1/3 cup sugar
1-1/4 cups milk
Fruit Mixture:
5 cups sliced peeled peaches
1 cup sugar
1/8 tsp. almond extract, if desired
Heat oven to 350ºF. Pour melted butter into 13x9" baking dish, coating bottom evenly; set aside. In medium bowl, combine all remaining batter ingredients; mix well. Pour batter evenly over butter in baking dish. In large bowl, combine all fruit mixture ingredients; toss to mix. Spoon evenly over batter. Do not stir. Bake 40-45 minutes or until golden brown and bubbly. Serve warm with ice cream or whipped cream, if desired. Serves 10.
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Easy Fruit Cobbler
1 can any fruit and juice
1/4 cup butter
1 cup flour
2 tsp. baking powder
1 cup sugar
1/2 cup milk
cinnamon & sugar, for topping
Melt butter in 13x9" pan. Mix flour, baking powder, sugar and milk together. Pour over butter but DO NOT stir. Spoon fruit and juice on top of batter. DO NOT STIR. Sprinkle with the cinnamon sugar mixture, if desired. Bake at 350ºF for 20 minutes or until golden brown.
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Easy Rich Biscuit Shortcake
2 cups self-rising flour
3 Tbsp. sugar
1/3 cup butter
1 egg
1/3-1/2 cup milk
Heat oven to 450ºF. Grease cookie sheet. Combine flour and sugar; mix well. With pastry blender, cut in butter until mixture resembles coarse crumbs. In 1-cup measuring cup, beat egg; add enough milk to make 2/3 cup. Add to flour mixture. Stir with fork just until blended. On lightly floured surface, knead dough just until smooth. Roll out dough to about 1/2" thickness. Cut with floured 2-1/2" cutter into desired shapes. Place on cookie sheet. Bake 10-12 minutes or until golden brown. Serve warm. Makes 10.
NOTE: For drop biscuit shortcakes, add additional milk until soft dough forms. Drop dough by spoonfuls onto greased cookie sheet. Bake as directed.
Almond Drop Biscuits: Add additional milk until soft dough forms. Drop dough by spoonfuls onto greased cookie sheet. Top with 1/4 cup sliced almonds. Bake as directed.
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Easy Summer Berry Cobbler
Batter:
1/2 cup butter
1 cup self-rising flour
1/4 cup sugar
3/4 cup milk
Fruit Mixture:
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup sugar
1/2 cup water
Heat oven to 350ºF. Place butter in 8" square baking dish or 2-quart casserole; place in oven to melt. In medium bowl, combine flour, 1/4 cup sugar and milk; blend well. Pour batter evenly over melted butter in dish. In medium bowl, combine all fruit mixture ingredients; mix gently. Spoon evenly over batter in dish. Do NOT stir. Bake 45-50 minutes or until golden brown and bubbly. Serve warm. Serves 6.
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Elegant Mousse in Fluted Crepes
6 oz. white baking bar, cut into pieces
2 cups whipping cream
1 tsp. vanilla
1/2 cup bisquick
1 Tbsp. sugar
1 Tbsp. unsweetened cocoa
2/3 cup water
1 Tbsp. butter, melted
1 egg
In medium saucepan over low heat, melt white baking bar with whipping cream, stirring constantly until smooth. Stir in vanilla. Pour into large bowl; cover with plastic wrap. Refrigerate 6 hours or overnight until mixture is very cold, stirring occasionally. In small bowl, combine Bisquick, sugar and cocoa. Add water, butter and egg; beat until butter is smooth. Grease small skillet lightly with oil. Heat over medium heat until a few drops of water sprinkle on the pan sizzle and bounce. Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. If desired, turn to brown other side; cool. (Cook 1 crepe and place in sherbet glass to determine correct size. Crepe edges should extend 1/2-1" above rim of the glass.) Before serving, use mixer to beat mousse at high speed until stiff. Place 1 crepe in each of 6 stemmed sherbet glasses. Spoon 1/2 cup mousse into each crepe. Garnish as desired. Serves 6.
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Emeril's Rustic Blackberry Cobbler
2 cups flour
1/2 tsp. salt
1-1/2 tsp. sugar
1 cup vegetable shortening
1/2 cup ice water
6 cups fresh blackberries
2 cups sugar
1/4 cup Grand Marnier
2 Tbsp. flour
1/2 cup unsalted butter, cut into 1-inch cubes
2 scoops vanilla bean ice cream
Fresh mint sprigs
Powdered sugar in shaker
Preheat the oven to 350ºF. In a mixing bowl, combine the flour, salt, and sugar. Cut in the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 Tbsp. at a time and work the dough until you have a smooth ball. Wrap the dough tightly and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Roll the dough out until the dough is 1/8-inch thick. Divide the rolled dough in half. Place half the dough in an 9x9x2-inch square baking pan. Reserve the other half for the top of the cobbler. In a mixing bowl, toss the blackberries with the sugar, Grand Marnier, and flour. Pour the tossed blackberries into the prepared pan. Top the blackberries with the cubed butter. Lay the reserved crust over the blackberries, tucking the edges down into the pan. Bake for 30-35 minutes or until the crust is golden brown. Remove from the oven and allow to cool. Place a serving of the cobbler in a shallow bowl and serve with vanilla ice cream. Garnish with mint and powdered sugar. Yield: 10 servings
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Fabulous Chocolate Fondue
1-1/3 cups light corn syrup
1/2 pint (1 cup) heavy cream
4 cup semisweet chocolate chips
1 tsp. vanilla extract
In medium-sized saucepan, bring corn syrup and heavy cream to a boil over medium heat. Remove from heat and add chocolate chips and vanilla; stir till mixture is thick and smooth. Serve in fondue pot or heatproof bowl on electric warming tray and stir occasionally. Makes 4-1/2 cups.
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Fabulous Peach Dump Dessert
recipe by Southern U.S. Cuisine
1 bag frozen peaches (2 cups sliced peaches)
1 Tbsp. cornstarch
1/2 tsp. vanilla
1/4 cup brown sugar
1/4 to 1/2 tsp. cinnamon
1 Jiffy white cake mix (or 1/2 package of a 2-layer size cake mix)
4 Tbsp. melted butter
Lightly grease the Crock Pot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours.
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Family-Sized Death by Chocolate
21-23 oz. box brownie mix, prepared as directed and cooled
1/4 cup coffee liqueur
1 small box instant chocolate pudding
1-1/2 cups cold milk
8 oz. Cool Whip, thawed
4 chocolate-covered toffee bars (1.4 oz. each), broken into small pieces
Use a fork to prick holes in the top of the cooled brownies. Pour the liqueur over the top; set aside. In medium-sized bowl, combine pudding mix and milk; stir with wire whisk till thickened. Fold in half of the Cool Whip and set aside. Break up brownies into small pieces and place half in bottom of large glass serving bowl. Cover with pudding mixture, then half of the candy. Place remaining brownies on top, then cover with remaining plain Cool Whip and sprinkle remaining candy over top. Chill at least 2 hours before serving.
NOTE: Instead of the coffee liqueur, you can substitute a mixture of 1 tsp. sugar and 1/4 cup leftover black coffee, or you could leave out the coffee flavoring entirely, if you prefer.
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Five-Layer Dessert
Layer 1:
1 cup flour
1 cup pecans
1/2 cup butter, melted
Layer 2:
8 oz. cream cheese, softened
1/2 of 12 oz. Cool Whip
1 cup powdered sugar
Layer 3:
one 4-serving size instant chocolate pudding
1-1/2 cups milk
Layer 4:
one 4-serving size instant vanilla pudding
1-1/2 cups milk
Layer 5:
remaining 1/2 of 12 oz. Cool Whip
Mix flour, pecans and butter together; press into 13x9" pan (crust will be thin). Bake at 350ºF for 15 minutes; let cool. Mix cream cheese, half of the Cool Whip and powdered sugar; carefully spread on crust. Mix chocolate pudding and milk together with wire whisk; spread on cream cheese layer. Mix vanilla pudding and milk together with wire whisk; spread on chocolate pudding layer. Spread remaining Cool Whip over all. Chill and let set before serving.
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Fondue Suisse
1 clove garlic, halved
3 teaspoons cornstarch
1 cup dry white wine
8 oz Gruyere cheese, diced
1/2 lb emmenthal cheese, diced
black pepper, to taste
3 tablespoons kirsch
1 baguette, cut into cubes
Rub cut garlic around the inside of an earthenware fondue dish or heavy-based pan; discard garlic. Blend cornstarch with a little of the wine. Pour remaining wine into pan and bring to boil. Add cheeses and stir until melted and blended. Add blended cornstarch and pepper and cook for about 2 minutes, until mixture combines and becomes creamy; do not allow to boil or the fondue will become stringy. Stir in kirsch. To serve, keep fondue warm at the table. Divide bread cubes between 4 side plates for the diners, who dip bread into fondue using long-handled forks. Accompany with a chilled dry white wine. Serves 4 .
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Free-Form Chocolate Tulip Cups
24 oz. white chocolate, melted
4 oz. dark chocolate, melted
24 small thin shiny round balloons, without powdery coating
24 bulldog clasps (office supply stores)
2-3 10x15" jelly roll pans, lined with parchment or waxed paper
Inflate balloons about 2/3 full. Twist ends securely and fold over but no NOT knot. Secure end with bulldog clasp. Pour 1/2 cup of the while chocolate onto marble or countertop making a small puddle. Dribble on three or flour irregular streaks of dark chocolate from end of spoon. Position inflated balloon, rounded side down, at edge of puddle. Roll balloon five or six times in the puddle. Keep moving balloon around until rounded half is irregularly covered with chocolate. Place each balloon, chocolate side down, on paper-lined pan to set. When chocolate puddle becomes muddy, scrape it away and replace with fresh white chocolate and more streaks. Continue with remaining balloons and chocolate. To unmold tulips, release clips and deflate balloons gently. Carefully remove deflated balloons. Store in cool, dry place until ready to fill.
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French Vanilla Ice Cream
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
2 tsp. vanilla extract
Whisk eggs in mixing bowl until light and fluffy, 1-2 minutes. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in cream, milk and vanilla; whisk to blend. Transfer to ice cream maker and freeze following manufacturer's instructions. Makes 1 quart.
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Fresh Berry Crumb Crisps
Crumb Crust/Topping:
1 cup hazelnuts or almonds, about 4 oz.
2 cups flour
1/2 cup granulated sugar
3/4 cup chilled butter, cut into pieces
Filling:
1/2 cup granulated sugar
1-1/2 Tbsp. cornstarch
2 pints fresh berries (strawberries, blueberries, etc.)
Preheat oven to 350ºF. To prepare crumb crust/topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally, until toasted, about 10 minutes. Remove nuts from the oven and turn out onto a cloth towel. Rub off and discard the papery skins. Increase the oven temperature to 450ºF. In food processor fitted with the metal blade, process the nuts until finely ground, about 10 seconds. In a large bowl, mix together the nuts, flour and sugar. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Using fingers, evenly press half of the crumb crust/topping mixture into the bottom and sides of an 8 or 9-inch tart pan. To prepare filling, in a medium bowl, mix together the sugar and the cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust, spreading evenly. Sprinkle the berry mixture evenly with the remaining crumb crust/topping. Bake until topping is golden and filling is bubbly, 30 minutes. Transfer pan to a wire rack to cool for 10 minutes. Serve warm! Serves 6.
NOTE: Watch nuts very carefully when you are grinding them in the food processor. If you grind them too long, the result will be nut butter.
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Fresh Lemon Sherbet
1-1/4 cups sugar
2 cups half-and-half
1/3 cup lemon juice
1-2 Tbsp. grated lemon peel
1-2 drops yellow food color
Mix all ingredients until sugar is dissolved. Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions
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Frosty Summer Fudge Brownie Delight
1 cup butter
4 oz. unsweetened baking chocolate, broken into pieces
2 cups sugar
4 eggs
1 tsp. vanilla extract
1 cup all-purpose flour
1/4 tsp. salt
1/2 gallon raspberry or peach frozen yogurt, softened
1/2 cup mini or regular-size semisweet chocolate
Heat oven to 350ºF. Grease 15x10" jelly roll pan. In large microwave-safe bowl, place butter and chocolate. Microwave at high (100%) 1-1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred; stir in sugar. Add eggs, one at a time, beating until blended; add vanilla. Stir in flour and salt until blended. Spread batter evenly into prepared pan. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread softened frozen yogurt over top of brownie. Cover; freeze until firm, at least 4 hours. Sprinkle chocolate chips over top, just before serving. Cut into pieces; serve frozen. Freeze leftover dessert. 15 servings.
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Fruit Cobbler
21 oz. any flavor fruit pie filling
1-1/4 cups Bisquick
1 Tbsp. sugar
1/4 cup milk
1/4 cup sour cream
Heat oven to 425ºF. Grease 1-1/2-quart casserole. Heat pie filling to boiling in 1-quart saucepan. Pour into casserole. Stir remaining ingredients until dough forms. Drop by 6 spoonfuls onto hot pie filling; sprinkle lightly with granulated sugar if desired. Bake about 20 minutes or until biscuits are golden brown. Serves 6.
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Fruit Crisp
21-oz. can pie filling
1 cup rolled oats
1 cup packed brown sugar
1 cup flour
1 tsp. cinnamon
1 cup butter, softened
Place fruit filling in an 8x8" pan. Put all dry ingredients and butter in a large zip style bag, massage it until it resembles coarse crumbs. Sprinkle over fruit filling. Bake at 375ºF. for 30 minutes until filling is bubbly and topping is golden brown. Recipe can be doubled.
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Fudge Popsicles
1 package instant chocolate pudding mix
2 + 1/2 cup milk
Make as directed on package, pour into popsicle molds and freeze OR if you don't have pudding, use:
3 tablespoons instant cocoa mix
2-3 Tbsp. sugar
dash of salt
2 drops of vanilla extract
2 + 1/2 cups milk
Mix all together and freeze in popsicle molds.
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Fudge Sauce
13 oz. sweetened condensed milk
2 cups sugar
3 oz. unsweetened chocolate
1 tsp. vanilla
Combine milk, sugar and chocoalte in saucepan; bring to a boil. Cook 5 minutes, stirring constantly. Remove from heat. Add vanilla and beat until smooth. Serve hot or col over ice cream. Makes 1-3/4 cups.
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Fudge Souffle
from "Killer Pancakes," by Diane Mott Davidson
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
1 cup skim milk
1/3 cup semisweet chocolate chips
5 egg whites
1/4 cup sugar
1/2 tsp. vanilla extract
Lowfat whipped topping, optional
Whisk the cocoa powder, powdered sugar and milk in the top of a double boiler over boiling water until smooth. Add the chocolate chips and stir until the chips are melted. Stir and lower the heat to simmer. In a large bowl, beat the egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold the vanilla and 1/2 cup chocolate mixture into the egg white mixture. Bring the water in the bottom of the double boiler back to a boil. Stir the chocolate-egg white mixture into the chocolate mixture in the top of the double-boiler. Using an electric beater or a whisk, beat this mixture for a minute or until it is well combined. Cover the double boiler and continue to cook over boiling water for 25-30 minutes or until the soufflé is puffed and set. Serve with lowfat whipped topping, if desired.
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