The Cookbook


Tuesday, August 10, 2010

Miscellaneous Desserts

Bourbon Sweet Potato Cupcakes

1 ½ C. firmly packed brown sugar

1/3 C. butter, room temperature

2 eggs

1 tsp. vanilla

2 ¾ C. flour

1 T. baking powder

1 tsp. pumpkin pie spice

¾ tsp. salt

¾ whole milk

1 C. cooked sweet potatoes

1/3 C. Bourbon

• Preheat oven to 350º

• Line cupcake trays with 24 baking cups.

• Whisk together flour, baking powder, pumpkin pie spice and salt in a large bowl.

• Add sweet potatoes and vanilla. Mix well.

• Add 1/3 of flour mixture to sugar mixture until combined; add bourbon; add second 1/3 flour mixture; add milk; add final 1/3 flour mixture.

• Mix well with each addition.

• Fill baking cups.

• Bake for 12-15 minutes or until done.

• Cool completely.

Candied Pecans

Sugar, water, pecan halves

• Add equal parts sugar and water to a pot. (I used 1 cup each.) Add pecans. Simmer for about six minutes. Drain syrup off.

•In a deep fryer at about 375º add pecans to oil. Heat for about 30 seconds to a minute or until frying noise stops. Be careful these can burn very easily and quickly.

•Lay on parchment lined tray and cool slightly.

• Sprinkle some extra sugar on top to make them prettier.

• Allow to dry completely.

• Note: These can be made by themselves and served as a sweet snack.

Vanilla Glaze:

2 C. sifted confectioner's sugar

1 T. butter, room temperature

1 tsp. vanilla

3-4 T. milk

• In a medium bowl, mix sugar and butter. Add vanilla

• Add milk 1 T. at a time until you get the desired consistency. Mix until smooth.

• Transfer glaze to a small, deep bowl and you can just dip the tops of your cupcakes in it.

Bourbon Syrup/Glaze/Frosting Concoction

1 ½ C. sugar (recipe calls for 1 cup)

½ C. water

1 tsp. butter

2 tsp. vanilla (recipe calls for ½ tsp.)

2 T. bourbon

• In a small saucepan, bring sugar and water to a boil.

• Boil for 5 minutes and add remaining ingredients. Cook until syrupy consistency.

• Then remove from the stove and let cool for a minute. Add ½ C. confectioner's sugar and 2 T. milk to get it more like the consistency of the vanilla glaze. Either dip the tops again or spoon it on top so you can see the vanilla glaze underneath. Add one candied pecan to each cupcake if you don't eat them all first.

Bakerella Blog, November 2009

Susan Cox, August 2010

Angel Food Dessert

1 large angel food cake, crumbled

1 pkg. cream cheese

1 lg. tub Cool Whip

1 tsp. vanilla

In large bowl, mix cream cheese, cool whip, and vanilla, fold in angel food cake and spread in rectangular glass pan. Spread 1-2 cans cherry pie filling over top. Refrigerate before serving.

Connie Hill, November 1992

Banana Pudding

2/3 C. sugar

3 T. plus 2 tsp. flour

dash of salt

1 (14 oz.) can Eagle Brand milk

2 ½ C. milk

4 eggs, separated

2 tsp. vanilla extract

1 (12 oz.) pkg. vanilla wafers

6 large bananas

¼ C. plus 2 T. sugar

½ tsp. vanilla

Combine 2/3 C. sugar, flour and salt in a heavy saucepan. Combine milks and egg yolks; stir well. Add to dry ingredients. Cook over medium heat, stirring constantly, until smooth and thickened. Remove pudding mixture from heat, stir in vanilla.

Arrange 1/3 of wafers in the bottom of a 3 qt. baking dish. Slice 2 bananas, and layer over wafers. Pour 1/3 of pudding mixture over bananas. Repeat layers twice.

Beat egg whites at high speed until soft peaks. Gradually add sugar and vanilla. Beat. Spread on top of pudding and brown 6 to 8 minutes at 425º.

Karon Elder, December, 1991

Cream Puffs

Bring to a boil 1 C. water and 1 stick butter or oleo.

Dump in 1 C. flour and ¼ tsp. salt (until it makes a ball). Cool a few minutes and beat in 4 eggs 1 at a time. Plop on cookie sheet, bake at 450º for 15 minutes and then 325º for 20 minutes. Cool, split and fill with instant pudding and top with chocolate icing.

Ann Ryberg Landers, March 1992

Cherry Crunch

2 Cans Dark Sweet Cherry Pie Filling

1 Box Yellow cake mix or Chocolate

1 C. chopped nuts

1 stick butter (melted)

Pour 2 cans cherry pie filling in 9 x 13 pan. Sprinkle cake mix evenly over the cherries. Sprinkle nuts over the dry cake mix. Drizzle 1 stick of melted butter over all. Bake in 350º oven (325º for glass) for 30 - 40 minutes (till light brown on top).

Karen Myers, August 1992

Chocolate Layered Dessert


1 C. flour

1 C. chopped pecans

1 stick melted oleo

Brown this lightly.

Layer in 9 X 13 pan:

Mix 1 - 8 oz. pkg. softened cream cheese, 1 ½ C. cool whip, 1 ½ C. powdered sugar.

Mix 2 large boxes chocolate instant pudding (or 1 vanilla/1 chocolate) and 3 C. cold milk.

Top with Cool Whip and sprinkle with chopped nuts


Susan Cox, March 1992

Wesson Oil Brownies

2 C. sugar

2 C. flour

2/3 C. cocoa

1 1/3 C. Wesson Oil

¾ tsp. salt

1 tsp. baking soda

4 eggs

1 tsp. vanilla

Mix sugar, eggs, salt, and cocoa. Add oil, flour mixed with baking soda, and vanilla. Add chopped pecans, if desired. Pour into greased and floured 9x13 pan and bake slowly at 250º until set - about 1 hour.

Jan Scogin, November 1992

Peach (Dump) Cobbler

1 C. flour

1 C. sugar

1 C. milk

1 tsp. baking powder

1 tsp. vanilla

½ tsp. salt

1 large can peaches (drained)

4 T. butter

Melt butter in Pyrex dish and mix well all other ingredients except peaches. Pour over butter and then add peaches on top of batter (do not stir). Bake at 350º for 45 minutes or until golden brown. (You may sprinkle cinnamon and sugar on top.)

Susan Cox, September 1992

Cashew Fudge Tarts


3 cups all-purpose flour

6 T. granulated sugar

1 ½ cups butter or margarine, softened


1 can (4 oz.) sweetened condensed milk

1 egg

1 T. hot water

1 tsp. instant coffee granules

1 pkg. (6 oz.) semi-sweet chocolate pieces, melted

2 T. flour 1 tsp. vanilla

¼ baking powder

1 ½ cups lightly salted, dry-roasted cashews, coarsely chopped

For pastry, combine flour and sugar in a medium bowl. Using a pastry blender cut in butter until mixture resembles course meal. Knead in bowl until a soft dough forms. Using ½ T. of dough for each ball, shape dough into balls. Press balls of dough into bottoms and up sides of greased miniature muffin pans.

Preheat oven to 350º. For filling, whisk milk and egg together in a medium bowl. In a small bowl, combine water and coffee; stir until coffee is dissolved. Add coffee mixture and next 4 ingredients to milk mixture, beat with am electric mixer until smooth. Stir in 1 cup cashews. k Spoon about 1 T. filling into each pastry. Sprinkle remaining cashews evenly over filling. Bake 25 to 30 minutes of until set in center. Cool in pans 10 minutes. Transfer to wire rack to cool completely. Store in airtight container. Yield: about 5 ½ dozen tarts

Jan Scogin, November 1992

Tuiti Fruiti Ice Cream

2 C. sugar

6 eggs

¼ tsp. salt

1 can Eagle Brand milk

1 can Pet milk

1 T. vanilla

1 Tbs. lemon juice

3 med. ripe bananas

8 oz. maraschino cherries

1 T. cherry juice

1 med. can crushed pineapple/heavy syrup

1 C. chopped pecans

Beat eggs, add sugar and beat well, then add all other ingredients, pour into freezer and fill the rest with milk.

Karon Elder, August 1992

Vanilla Custard Ice Cream

Heat to a boil:

1 2/3 C. milk

1 1/3 C. sugar

In small bowl combine and blend:

¼ C. flour

1/3 C. sugar

Add 1/3 C. milk. Blend until smooth. Pour slowly into hot milk, stirring constantly, cook until thick.

In bowl combine, blend well:

4 egg yolks

¼ tsp. salt rounded

¼ C. milk

Pour slowly into cooked mixture. Cook 1 minute, cool. Pour in freezer. Add, blend well:

4 egg whites, beaten stiff

2 C. whipping cream

4 tsp. vanilla

1/8 tsp. butter flavor

Fill freezer 2 ½ " from top with whole milk. If adding fruit leave room, omit pan of milk.

Susan Cox, July 1993

Sugared Nuts

Butter sides of a 2 qt. saucepan

Heat 2 ½ C. nuts in a 350˚ oven for 5 minutes.

Mix in pan:

1 C. sugar

½ C. water

1 tsp. cinnamon

½ tsp. salt

Heat to boiling while stirring constantly. Cook without stirring to a soft ball stage (236˚ on a candy thermometer). Remove from heat and beat until it begins to thicken. Stir in 1 ½ tsps. vanilla and then the warm nuts. Spread on plastic wrap.

Joan Mickler, December 1992

Cream Cheese Crescents

Place in 9 x 13 dish:

1 can crescent rolls in buttered dish-pinch together.

Cream together & spread on rolls:

2-8 oz. cream cheese, softened

1 C. sugar

1 egg yolk (save whites)

1 tsp. vanilla

Top with another can of crescent rolls-pinch seams and sides together. Fork whip egg white and brush on top. Bake 30 minutes at 350º.


1 C. powdered sugar

2 T. milk

few drops vanilla

Ice when cool.

Lori Boyd, February 1994, Nashville, TN


4 eggs

3-8 oz. pkg. cream cheese

1 C. sugar

1 tsp. vanilla

Make graham cracker crust according to the directions on the box. Press it into a spring form pan.

Beat eggs till fluffy - add remainder of ingredients and beat till creamy. Pour into crust and bake 35 minutes at 350º. Remove from oven and let stand a few minutes. Mix 1 C. sour cream and 2 T. sugar. Pour on top of cake and bake and additional 5 minutes.

Ann Ryberg Landers, June 1994

Pumpkin Bars

4 eggs

2 C. flour

1 ½ C. sugar

2 tsp. baking powder

1 C. oil

2 tsp. cinnamon

2 C. pumpkin

1 tsp. salt

1 tsp. baking soda

Beat together eggs, sugar, oil and pumpkin until smooth. Add remaining ingredients and beat until smooth, spread in ungreased 15"x10"x1" pan. Bake at 350º for 25 - 30 minutes. Cool and frost.


1-8 oz. (softened) cream cheese

½ C. margarine

1 tsp. vanilla

2 C. powdered sugar

Sprinkle with chopped nuts.

Donna Sevenich, April 1994

Hot Fudge Pudding

1 ½ C. Bisquick

½ C. sugar

½ to 1 C. chopped nuts

½ C. milk

½ C. brown sugar (packed)

1 ½ C. boiling water

6 oz. pkg. semi-sweet chocolate pieces

Heat oven to 350º. Mix bisquick, sugar, nuts, milk. Pour batter into greased 2 qt. baking dish. Sprinkle with brown sugar. Pour boiling water over chocolate pieces - let stand for 1-2 minutes until chocolate melts, mix with whisk until blended - Pour over batter. Bake 40-45 minutes.

Pudding rises to top - cool 5 minutes - serve warm. Dish in bowls and top with vanilla ice cream.

Barbara Matson, from Jane Mears, June 1994


¼ C. margarine

1 C. graham cracker crumbs

¼ C. sugar

Mix graham crackers, butter, sugar and press into 9" springform pan.

4-8 oz. pkg. cream cheese

6 eggs

¾ C. sugar

Bake for about 50 minutes at 350º. Dump can cherry, etc. pie filling after cheesecake chilled for about 12 hrs. or more.

Sharon Chase Griffin, from Jane Mears, June 1994

Orange Delight

Dissolve in 2 C. boiling water:

2-3 oz. pkg. orange Jell-O

1 small can frozen orange juice

Mix together and put in an 11x13 dish. Chill until set.

2 small cans Mandarin oranges, drained

1 lg. can crushed pineapple, undrained

Beat together:

1 C. milk

1 pkg. instant lemon Jell-O pudding mix

Fold in ½ pint whipped cream or 2 C. Cool Whip. Place on top and chill well.

Virginia Roberts, June 1994

Ice Cream Fudge Dessert

Crush 24 Oreos and mix with ½ C. melted oleo, then pat on bottom of 9x13 pan & freeze.

Soften ½ gallon of vanilla ice cream. Add on top of crust, freeze.


1 bar German Sweet Chocolate or Hershey Sweet Chocolate, 2/3 C. sugar, 1 small can evaporated milk, 1 stick oleo. Cook slowly for at least 4 minutes, remove from heat and add ½ tsp. vanilla and ½ C. chopped nuts. Top with Cool Whip and a cherry.

Jane Malone, September 1994

Food Processor Pie Crust

1 1/3 C. unbleached all purpose flour

1 tsp. salt

1 stick very cold butter

¼ C. ice water

Process for 5 or 10 seconds until mixture has consistency of cornmeal. While machine is running start pouring ice water through the feed tube. Stop processing when it forms a ball. You may freeze and wrap in plastic.

Ann Landers, October 1994

Ginger Bread

Combine in bowl #1:

2 eggs, room temperature, beat well

1 C. buttermilk

1 tsp. soda

1 C. sugar

1 C. Wesson Oil

Combine in bowl #2:

1 C. syrup

2 C. flour

2 tsp. (heaping) ginger

2 tsp. cinnamon

Mix ingredients of 2 bowls together. Put in greased pan and bake at 375º until done.

Dorothy Gooch, Jasper, Texas, November 1994

Light Cherry Cheese Coffee Cake (On the Light Side)

1 pkg. (8 oz.) light cream cheese, softened 1

/3 C. powdered sugar

1 egg, separated

½ tsp. vanilla or almond extract

1 pkg. (11 oz.) refrigerated French Bread

1 C. light cherry pie filling

Loaf (Pillsbury)

1 pkg. (11 oz.) refrigerated Soft

Breadsticks (Pillsbury)

Preheat oven to 350º. In medium bowl beat cream cheese, sugar, egg yolk and extract together until smooth. Carefully unroll French bread dough at seam and place over 15" baking stone or pizza pan. Cut off excess dough that hangs over the side and shape dough into a circle. Cut a hole in center of dough with a 3" round. Roll center hold edge back slightly to form a rim. Spread cream cheese mixture evenly over dough. Top with pie filling. Separate breadsticks; unroll and cut each in half to form 16 pieces. Twist each piece and lay over filling like spokes on a wheel. Pinch dough around inner and outer edge to secure. Beat egg white and brush on dough. Bake 25-30 minutes or until golden brown. Serve warm. Yield: 16 servings, approximately 163 calories and 3 grams of fat per serving.

From the Pampered Chef Cookbook, March 1995

Baked Custard

1 ½ qt. glass casserole dish

4 eggs

1/3 C. sugar

¼ tsp. salt

3 C. milk

1 tsp. vanilla

Put ¾" of hot tap water in roast pan and set in oven. Break eggs in 2 qt. bowl, beat until foamy. Stir in sugar and salt. Heat milk in saucepan until it bubbles around edges. While stirring, slowly pour in milk; stir until sugar is dissolved; remove from heat and stir in vanilla. Pour into casserole. Sprinkle with nutmeg. Put casserole in pan of water in oven. Bake at 325º for 40-45 minutes, until knife comes out clean. Cool.

Susan Cox, October 1995

Alabama Chocolate-Candy Jumbo Christmas Cheesecake

1 (9 oz.) pkg. chocolate wafer cookies, crushed

¼ C. sugar

¼ C. butter or margarine, melted

½ C. sugar

2 (2.07 oz.) chocolate-coated caramel-peanut nougat bars, coarsely chopped

2 (8 oz.) pkgs. cream cheese, softened

2 large eggs

¾ C. semisweet chocolate morsels, melted

1 tsp. vanilla extract

Whipped cream

Combine first 3 ingredients; press mixture evenly onto bottom and 1 ½" up sides of a 9" springform pan. Sprinkle chopped nougat bars evenly over bottom; set aside.

Beat cream cheese at high speed with an electric mixer until light and fluffy; gradually add ½ C. sugar, mixing well. Add eggs, one at a time, beating after each addition. Stir in chocolate morsels and vanilla; beat until blended. Spoon over candy layer.

Bake at 350º for 30 minutes. Remove from oven and run knife around edges of pan to release sides. Let cool to room temperature on a wire rack. Cover and chill at least 8 hours. To serve, remove cheesecake from pan; pipe or dollop whipped cream on top.

Southern Living, August 1995

Banana Medley

¾ C. sugar

1 banana, mashed

2 C. sour cream

1 16 oz. can sliced cling peaches, drained

1 20 oz. can crushed pineapple w/ juice

1 C. chopped pecans

¾ C. halved maraschino cherries & ¼ C. juice

Dash of salt

Mix all ingredients until thoroughly blended. Pour mixture into 8 C. oiled mold and freeze at least 3 hours or until firm. Unmold and let stand about 20 minutes at room temperature before serving. Decorate with whipped cream and more well-drained cling peaches. Serves 12.

Imperial Sugar, October 1995

Apple Dessert Topping

1 C. sliced apples

2 T. water

Microwave for 1 minute

1 C. brown sugar

1 T. cinnamon

1 C. sour cream

Microwave for 2 minutes

Judy Hill, Kilgore, TX, October 1988



1 ½ sticks oleo

1 C. sugar

Add and Mix well:

2 eggs, beat well

1 C. molasses

1 tsp. soda

pinch of salt

spices: 2 tsp. ginger, 1 ½ tsp. cinnamon, 2 C. flour

½ tsp. cloves

Add 1 C. boiling water last.

Bake until done at 300º to 350º.

Sandy Wells, November 1995

Apple Lasagna

6 lasagna noodles

2 cans (21 oz. each) apple pie filling

Cheese Filling:

2 C. (8 oz.) sharp cheddar cheese, shred

1 C. Ricotta cheese

½ C. sugar

1 egg, beaten


6 T. flour

½ tsp. cinnamon

3 T. margarine, soft

6 T. light brown sugar

¼ C. quick oats

1/8 tsp. nutmeg

Cook noodles according to pkg. instructions; drain & set aside. Spread on can apple pie filling in a greased 9x13 pan, slicing any extra-thick apples. Layer three noodles over the apples. Mix together the cheese filling ingredients; spread that evenly over the noodles and top with the three remaining noodles. Spread on the remaining can of apple pie filling. Bake at 350º for 45 minutes. Let stand 15 minutes, then cut. Serve warm or cold.

Season Samples, Longview Mothers League 1994

Something Sweet

1 C. sugar, dissolved in 1 C. hot water - add 1 C. cold water; add all to small can crushed pineapple, 4 mashed bananas, ¼ C. lemon juice, and ½ C. orange juice.

Gina Booker, January 1997

Easy 7-Minute Icing

Bring ¾ C. Karo syrup to a boil on High (about 2 minutes).

Beat 2 egg whites with ¼ tsp. salt until real stiff, then add; ¼ C. sugar and pour hot Karo syrup real slow while beating, add; 1 tsp. vanilla.

Kathy Cahill, Kilgore, June, 1987

Chocolate Chip Pecan Pie Bars


1 ½ C. flour

1/3 C. firmly packed brown sugar

½ C. butter or margarine, soft


3 eggs

½ C. corn syrup

¾ C. sugar

2 T. butter or margarine, melted

1 tsp. vanilla extract

1-12 oz. pkg. (2 cups) chocolate morsels

1 ½ C. pecans, coarsely chopped

Crust: Preheat oven t 350º, grease 13x9" baking pan. In small mixer bowl or food processor, beat flour, butter and brown sugar until crumbly. Press into prepared pan. Bake 12 to 15 minutes until lightly browned.

Topping: In large bowl with wire whisks, beat eggs, sugar, corn syrup, butter and vanilla just until smooth. Stir in chocolate chips and pecans. Pour over crust. Bake 25 to 30 minutes until top is lightly browned and topping is set. Cool completely. Cut into 2 x 1" bars. Makes about 4 dozen.

Susan Cox, Nestle Toll House Chocolate Morsels, November 1995

Cream Cheese Bars

1 pkg. yellow cake mix

½ C. margarine, softened

3 eggs

¾ box powdered sugar

12 oz. cream cheese, softened

2 T. lemon juice

Spray a 13 x 2" baking pan with vegetable spray. Preheat oven to 350º. In large mixing bowl combine dry cake mix, margarine and 1 egg. Beat and then spread in prepared pan. In another bowl, combine sugar, remaining 2 eggs and cream cheese. Spread cream cheese mixture over batter and bake 35-40 minutes. Dust with powdered sugar. Cool before cutting.

Connie Hill, April, 1997

My Mama’s Homemade Ice Cream

6 eggs

1 ½ C. sugar (Mama liked it really sweet and used 2 C. sugar)

1 can Eagle Brand milk

1 can Carnation

1 T. vanilla

sweet milk

Beat eggs until frothy and white, add sugar, then Eagle Brand, Carnation, and vanilla. Pour into COLD freezer can and add sweet milk to fill line.

Doris Griffin, May 1973

Almond Cheesecake

1 ½ C. Quaker Oats

½ C. finely chopped almonds

(Quick or Old Fashion)

1/3 C. packed brown sugar

1/3 C. (5 1/3 T.) melted margarine

2-8 oz. pkg. cream cheese, soft

½ C. sugar

1 tsp. Almond or vanilla extract

3 eggs

1-16 oz. carton sour cream

2 T. sugar

•Heat oven to 350º, grease bottom and sides of 9" springform pan.

•Combine first four ingredients and mix well.

•Press firmly onto bottom and ½" up side of pan.

•Bake 18 minutes and cool.

Beat cheese, sugar and ½ of extract at medium speed until fluffy. Add eggs one at a time beating well after each one. Stir in 1 cup sour cream and pour into prepared crust. Bake about 50 minutes or until center appears set. Spread combined remaining 1 cup sour cream, ½ of extract and 2 T. sugar over cheesecake and continue baking 10 minutes. Loose cake from rim of pan and cool.

Remove rim, chill and garnish with chopped cream, mandarin oranges and almonds if desired. 16 servings 300 calories for each serving. Sinful!!!

Vera Ralph, February 1999

Chocolate Nut Bars

1 ¾ C. graham cracker crumbs

½ C. melted margarine

1 (14 oz.) can Eagle Brand low fat milk

1 (12 oz.) pkg. semi-sweet chocolate

1 tsp. vanilla chips

1 C. chopped nuts

Preheat oven to 375º. Combine crumbs and margarine; press firmly on bottom of 13x9” baking pan. Bake 8 minutes. Reduce oven temperature to 350º. In small saucepan, melt 1 C. chocolate chips with Eagle Brand milk and vanilla. Spread chocolate mixture over prepared crust. Top with remaining 1 cup chocolate chips then nuts; press down firmly. Bake 25 to 30 minutes. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

Kathy Nichols, 1994

Eggnog Trifle

2 - 3 oz. pkgs. vanilla pudding mix

1 quart eggnog

¼ tsp. freshly grated nutmeg (opt.)

2 loaves pound cake (10 ¾ oz. each)

1/3 C. cream sherry

2 ¼ C. whipping cream, divided

3 - 11 oz. cans mandarin oranges, drained

1 - 10 oz. jar maraschino cherry halves, drained

2 T. powdered sugar

1 tsp. vanilla

Combine pudding mix and eggnog in a medium saucepan. Stirring constantly, cook over medium heat until mixture comes to a full boil. Pour mixture into a large heatproof bowl. Stir in nutmeg, if desired. Place plastic wrap directly on surface of pudding; chill 1 hour.

Cut top of pound cake flat and trim edges from cake. Cut cake into ½” slices. Place slices on waxed paper. Brush slices with sherry. Beat 1 ¼ cups whipping cream in a medium bowl until stiff peaks form. Fold whipped cream into pudding. Place 1/3 of cake slices in bottom of a 16-cup trifle bowl. Spoon 2 cups pudding over cake. Using 1 ½ cups oranges, line outside edge of bowl and place remaining oranges over pudding. Using ½ cherries, line outside edge of bowl and place remaining cherries over oranges. Continue layering using half of remaining cake, 2 cups pudding, 1 ½ cups oranges, ½ cup cherries, remaining cake, and remaining pudding. Cover and chill until ready to serve.

To serve, beat remaining 1 cup whipping cream, confectioners sugar, and vanilla in a small bowl until stiff peaks form. Spoon whipped cream into a pastry bag fitted with a large star tip. Pipe dollops of whipped cream onto top of trifle.

Yield: about 24 servings.

Susan Cox, from The Spirit of Christmas by Leisure Arts, August 1999

Chocolate Layered Dessert

3 C. milk (do not use skim; 2% or whole milk)

2 (4 oz.) pkgs. chocolate instant pudding pie filling

1 (8 oz.) Cool Whip, thawed

1 (12 oz.) marble pound loaf, cut into ½ ” cubes

½ can chocolate syrup

4 pkgs. (1.4 oz.) Heath English toffee bars, chopped

Pour milk into bowl; add pudding mixes. Beat with wire whisk two minutes. Let stand five minutes. Gently stir in 2 cups Cool Whip.

Arrange ½ cake cubes in 3 ½ quart bowl. Drizzle with ½ of the syrup; layer with ½ of the candy and ½ of the pudding. Repeat, ending with the pudding. Refrigerate.

Garnish with remaining whipped topping; sprinkle with additional chopped candy if desired.

Kathy Nichols, 1994

Chocolate-Banana Trifle

2/3 C. each: sugar & evaporated skim milk

3 C. skim milk

3 (3.4 oz.) packages vanilla instant pudding mix (not sugar-free)

3 T. unsweetened cocoa powder

1 T. cornstarch

2 C. sliced bananas, divided

¼ C. Kahlua

1 (12 oz.) container frozen reduced-calorie whipped topping, thawed

1 (16 oz.) angel food cake, cut into 1” cubes divided

2 (1.4 oz.) English toffee candy bars, chopped (such as Skor or Heath bars)

Combine sugar, evaporated milk, cocoa and cornstarch in a medium saucepan; bring to a boil. Cook until sugar is dissolved and mixture is thick (about 3 minutes), stirring frequently. Remove from heat; stir in Kahlua. Cool.

Combine chocolate mixture and cubed cake in a large bowl; stir in candy bars, reserving 1 tablespoon for topping. Set aside.

Beat 3 cups milk and pudding mix at medium speed of electric mixer until well-blended. Stir in cake mixture. Cover; chill 15 minutes.

Spoon half the cake mixture into a trifle dish or bowl. Arrange 1 cup bananas evenly over cake mixture; top with half the whipped topping. Repeat layers; end with whipped topping. Sprinkle with reserved candy bar. Chill 1 hour before serving. Makes 16 (1 cup) servings.

From Cara Maglione of Smyrna, GA This amount of milk combined with 3 packages of pudding mix yields a very thick mixture that works well for this trifle. It can be varied to suit your taste.

Hazel Johnson from the Houston Chronicle, October 1999

Blueberry Dessert

Mix & spread in 9”x13” pyrex dish:

20 graham crackers crushed (2 cups)

½ C. melted margarine or butter

½ C. brown sugar

Cream together & spread over crust:

8 oz. cream cheese

½ C. sugar

2 eggs - one at a time

2 T. lemon juice

Bake 20 min. at 350º. Cool & spread with 1 can blueberry pie filling. Top with whipped cream.

Kay Taliaferro, November 1999

Candied Walnuts/Pecans

1 ½ C. sugar

½ C. sour cream

1 tsp. vanilla

2 ½ C. walnuts or pecans

Bring sugar and sour cream to a boil in heavy saucepan, stirring constantly. Cook almost to soft ball stage. Remove from heat, add vanilla. Add nuts, stir until coated. Turn out onto a greased cookie sheet and separate. Let cool.

Nancy Sweet

Candy Apple Delight

1 (12 oz.) container Cool Whip, thawed

2 Snicker bars, sliced

1 (8 oz.) can drained crushed pineapple

½ C. peanuts, chopped

2 Granny Smith apples (peeled, cored, & grated chocolate chopped)

Combine whipped topping and pineapple. Fold apples, candy and peanuts into whipped topping mixture. Spread mixture onto flat, chilled cookie sheet. Garnish with chocolate.

Pam Grossman, 1998

Walnut Turtles

1 ½ C. walnut halves

1 ½ C. light cream

1 C. sugar

½ C. light corn syrup

1/8 tsp. salt

2 T. butter or margarine

½ tsp. vanilla

6 oz. semisweet chocolate

1 T. butter or margarine

1 T. instant coffee crystals

Arrange walnuts in clusters of 3 on cookie sheets. Heat ½ the cream, the sugar, corn syrup, salt and 2 T. butter in medium saucepan to boiling, stirring constantly. Gradually stir in remaining cream. Cook over medium-high heat until candy thermometer registers 240º. Stir in vanilla. Cool until mixture begins to thicken, about 5 minutes. Spoon caramel over walnuts; let stand until hardened, about 20 minutes. Melt chocolate and 1 T. butter over low heat in saucepan; stir in coffee. Spoon chocolate over caramel; let stand until hardened, about 30 minutes. Store in air tight container.

Houston Chronicle

Mexican Pecan Pralines

2 C. brown sugar

¼ C. evaporated milk

2 T. butter

1 C. pecan halves

Stir sugar, milk, and butter over heat until sugar is dissolved. Add pecans. Boil without stirring to soft boil stage (236-238º). Remove from heat, stir until mixture starts to thicken. Drop form teaspoon onto waxed paper.

Houston Chronicle

Bavarian Cream Dessert

Cut Angel Food Cake in three layers.

Juice & rind of 1 orange and 1 lemon

1 C. white sugar

2 eggs, beaten

Cook until thick - about 10 minutes, stirring constantly. Cool till cold. Fold in ½ pint cream, whipped. Spread between layers and over top.

Lorna Zeitler, September 2000

Peanut Butter Chocolate Bars

1 C. smooth or chunky peanut butter

6 T. butter or margarine, melted

¾ C. packed brown sugar

½ C. sugar

1 tsp. vanilla

3 eggs

1 C. flour

2 C. (11.5 oz.) chocolate chips

1 C. colored sugar or small colored candies (optional)

Beat peanut butter, butter, brown sugar, sugar and vanilla in large mixer bowl until creamy. Beat in eggs; beat in flour. Stir in ¾ C. chocolate chips. Spread into greased 13x9” pan.

Bake at 350º for 20 to 25 minutes or until edges are lightly browned. Removed from oven; immediately sprinkle with remaining chocolate chips. Let stand for 5 minutes; spread. Sprinkle with colored sugar over melted chocolate. Cool in pan on wire rack.

Kathy Nichols, 1994

Chocolate Trifle

1 pkg fudge brownie mix

½ C. Kahlúa

3-3.9 oz. pkg. chocolate pudding, (Instant or Cook & Serve)

1-12 oz. Cool Whip, thawed

1-6 oz. pkg. Heath Bits toffee chips

Prepare brownie mix and bake according to directions in a 9 x 13 pan. Prick top of warm brownies at 1” intervals with fork. Drizzle with Kahlúa. Let cool and crumble.

Prepare pudding according to directions, omit chilling.

Place 1/3 of crumbled brownies in bottom of 3 quart trifle bowl. Top with 1/3 each of pudding, Cool Whip, and Heath Bits. Repeat layers twice with remaining ingredients, ending with candies.

Chill 8 hours. Serves 12-16

Jan Scogin, January 1998

Adamek’s Best Peach Cobbler

8 C. sliced fresh or frozen peaches

½ C. butter (no substitutes), softened

1 C. sugar

1 C. flour


Place peaches in ungreased 13”x9” baking dish; set aside. In a mixing bowl, cream butter and sugar. Add flour and mix well. Sprinkle over the peaches; then sprinkle with cinnamon-sugar. Bake at 325º for 1 hour or until the topping is golden brown.

Country Woman Magazine, June 1999

Kahlúa and Praline Brownies

Praline Crust:

1/3 C. firmly packed light brown sugar

5 1/3 T. butter

2/3 C. flour

½ C. finely chopped pecans

Make the praline crust: mix together the brown sugar, butter, flour, and pecans. Pat evenly over the bottom of a 9” square baking pan and set aside.

Brownie Filling:

2 oz. (2 squares) unsweetened chocolate

¼ C. shortening

4 T. butter

¼ C. firmly packed light brown sugar

1 tsp. vanilla

2 large eggs

¼ C. Kahlúa liqueur

½ C. flour

¼ tsp. salt

½ C. chopped pecans

Preheat the oven to 350º. In large pan, melt the chocolate with the shortening and butter over low heat. Remove from the heat and cool for 5 minutes. Beat in the sugars and vanilla; add the eggs one at a time while beating. Stir in Kahlúa. Add the flour and salt, mixing to a smooth batter. Fold in the pecans. Pour into the pan lined with praline crust and bake for 25 minutes, being careful not to overbake. Let cool in the pan.

Kahlúa Butter Cream Frosting:

2 T. butter, soft

2 C. sifted powdered sugar

1 T. Kahlúa liqueur

1 T. cream

Make the frosting: Beat all ingredients until smooth and cream. If necessary, beat in additional Kahlúa for a good spreading consistency. Spread frosting over the top of the brownies; place in the refrigerator ½ hour to set before cutting into.

Sweet Revenge Brownies

6 oz. unsweetened baking chocolate

2 sticks butter

2 C. sugar

4 large eggs

1 C.. flour

1 T. vanilla

2 C. mini-marshmallows

1 ½ C. semi-sweet chocolate chips, divided

Preheat oven to 300º. (Do not attempt to bake at a higher temperature, or the brownies will burn.) Generously grease an 8x12 baking pan, or use a foil pan from the supermarket which is great for freezing or giving as a gift.

Combine chocolate and butter in a medium saucepan. Melt over medium-low heat, stirring constantly, until the chocolate is nearly melted. Remove from heat and stir until smooth.

Whisk in the white sugar until blended, followed by the eggs, one at a time, the flour and the vanilla.

Fold in the mini-marshmallows and 1 cup of chocolate chips.

Pour into the prepared baking pan and smooth evenly. Sprinkle the remaining ½ cup chocolate chips on top.

Bake for about 53 to 55 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake. Cool to room temperature. Wrap in foil and store at room temperature or freeze. Cut into 48 squares for serving.

Chicken Soup for the Soul Cookbook, October 2000

Chocolate-Pecan Brownies

¾ C. flour

¼ tsp. baking soda

¾ C. sugar

1/3 C. butter or margarine

2 T. water

1 pkg. (12 oz.) semisweet chocolate morsels

1 tsp. vanilla extract

2 large eggs

½ C. chopped pecans

Baking Tips: For light, moist brownies, cool chocolate mixture completely before combining it with other ingredients; test for doneness 2 to 3 minutes before the suggested baking time.

Doris Griffin, January 1998

Peach-Apricot Cobbler

½ C. sugar

2 T. cornstarch

1 can (1 # 13 ozs.) sliced peaches, drained, juice reserved

1 can (10 ½ ozs.) apricot halves, drained, juice reserved

1 T. butter

½ tsp. ground cinnamon

¼ tsp. ground nutmeg


½ C. flour

½ C. sugar

¾ tsp. baking powder

¼ tsp. salt

2 T. butter, softened

1 large egg


1 C. heavy cream

2 T. honey, at room temperature

½ tsp. ground cinnamon

Baking Tips: Try this dish with other canned fruit already on your pantry shelf. Use any combination of plums, pears, pineapple or mandarin oranges.

Doris Griffin, January 1998

Charleston Delight

8 oz. Cream Cheese

Large Cool Whip

Strawberries Bananas

Crushed Pineapple

Mix together and keep in regrigerator or freeze.

Charleston Tea Room, August 2001

Candy Bar Cookies

1 pkg. chocolate chip cookie mix

¼ C. cocoa

1 egg

Combine cookie mix and cocoa in large bowl blend, then add egg, blend well and press into bottom of ungreased pan. Bake 14-16 minutes until set.

1 - 14 oz. pkg. caramels 1/3 C. evaporated milk

1/3 C. butter 1 2/3 C. powdered sugar

1 C. chopped pecans

Melt caramels, milk and butter in microwave for 45 seconds. Stir and repeat until smooth and melted; stir in sugar and pecans. Pour over crust.

½ C. chocolate chips

2 tsp. Crisco

Melt chocolate chips and Crisco in microwave. Drizzle over caramel layer. Refrigerate until firm. Cut and serve.

Tiffany Browder, November 2001

Quick Peach Cobbler

4 T. margarine

½ C. flour

15 to 20 oz. sliced peaches

1 ½ tsp. baking powder

1 C. sugar, divided

½ tsp. salt

½ C. water

½ C. milk

Preheat oven to 375º. Place margerine in baking dish and melt in oven. In a medium saucepan, heat peaches, ½ cup sugar and water until sugar dissolves. Bring to a boil. In a medium bowl, combine flour, baking powder, salt, remaining sugar and milk; stir until smooth. Remove baking dish from oven when margareine has melted. Add flour mixture, then peach mixture. Bake 20 to 30 minutes. Crust will rise to the top and brown.

Houston Chronicle, Hazel Johnson, October 2001

Apple Dumplings

4 Granny Smith Apples; peeled, cored, & cut in 8th’s

2 can Crescent Rolls (low fat)

Enclose each slice in a crescent roll and seal making a dumpling.

Bring to a boil and pour over dumplings:

1 C. butter/Smart Balance

1 C. sugar/Splenda

1 tsp. cinnamon

Pour 1 can of Mountain Dew (diet if they make it) over this.

Bake for 30 to 45 minutes at 350º. Let sit for at least 10 to 15 minutes. Serve with ice cream or Cool Whip.

Hazel Johnson, February 2002

Devonshire Cream

Dissolve 1 packet of Knox unflavored gelatin into 1/4 cup cold water - about 5 minutes (use pot you will be cooking in).

Add to mixture:

2/3 C. whipping cream (unwhipped)

1 C. sugar

Heat all of the above on medium heat until creamy - about 10 minutes stirring frequently.

Pour mixture into bowl and cool in refrigerator for approximately 30 minutes.

Remove from refrigerator and fold in 1 pint of sour cream (which has been whisked in separate bowl) and 1 tsp. vanilla.

Pour into parfait, wine glasses or casserole dish (to be spooned into dessert glasses). Refrigerate overnight. Top with fresh berries before serving.

Lisa Burke Johnson, August 2002


1 qt. Golden Age (orange)

Juice of 1 lemon

1 C. sugar

1 can Sweetened Condensed Milk

Pour all in 1 gallon ice cream freezer, then finish filling freezer with milk.

Pat Bennett, from her Mother, Dorothy Elmore, August 2004

Strawberry Ice Cream

2 (32 oz.) Big Red or Strawberry Sodas

1 large box frozen strawberries

2 cans Eagle Brand Milk

Thaw strawberries. Mix all ingredients well and put in freezer.

Pat Bennett, from her Mother, Dorothy Elmore, August 2004

Caramel Apple Dip


3 – 8 oz. bars of softened cream cheese

¾ C. of powdered sugar

Spread evenly on large platter with a lip and top with one carton of T. Marzetti’s Caramel Apple Dip and top that with a pckage of toffee bits.

Slice apples and store in container of pineapple juice. Enjoy!

Sherry Green, December 2005

Sugared Nuts

1 C. sugar

1 tsp. cinnamon

½ C. water

½ tsp. salt

Heat to boiling while stirring constantly. Cook without stirring to a soft ball stage (236º on a candy thermometer). Remove from heat and beat until it begins to thicken. Stir in 1 ½ tsps. vanilla and then the warm nuts. Spread on plastic wrap.

Karen Myers, December 2005

Amaretto Bread Pudding (Yummy!!)

1 loaf French bread

1 quart half-and-half

2 T. unsalted butter, room temperature

3 eggs

1 ½ C. sugar

2 T. almond extract

¾ C. golden raisins

¾ C. sliced almonds

Break up bread into small pieces. Place in a medium-sized bowl and cover with the half-and-half. Cover bowl and let stand for one hour.

Preheat oven to 325º.

Grease 9x13 baking dish with the butter.

In a small bowl, beat together eggs, sugar and almond extract. Stir into bread mixture.

Spread bread mixture evenly in buttered baking dish. Set on middle rack of oven and bake for 50 minutes, until golden. Remove and let cool.

Amaretto Sauce:

8 T. unsalted butter, room temperature

1 C. powdered sugar

1 egg, well beaten

4 T. Amaretto liqueur

In the top of a double boiler over simmering water, stir together butter and sugar. Stir constantly until sugar and butter are dissolved and mixture is very hot.

Remove from heat. Whisk the egg well into the butter and sugar mixture is very hot.

Add the Amaretto liqueur

To serve:

Preheat broiler. Cut pudding into 8-10 squares and place on a decorative ovenproof serving dish. Spoon Amaretto Sauce over pudding and place under broiler until sauce bubbles. Serve immediately.

X-Treme Chocolate Double Nut Caramel Ladyfinger Torte

1 ½ C. Nestlé Toll House Semi-Sweet Morsels

2 (3 oz.) pkgs. Ladyfingers

1 (13 oz.) jar hazelnut spread

20 caramels

2 1/3 C. whipping cream, divided

1 ½ C. chopped pecans

1/3 C. powdered sugar

1 (8 oz.) pkg. cream cheese, soft

2 T. créme de cacao

3 (1 oz.) semisweet chocolate baking squares

2 T. powdered sugar

Microwave chocolate morsels at High 90 seconds or until melted, stirring at 30- second intervals; cool 5 minutes, and set aside.

Split ladyfingers, and stand halves around edge of a 9” springform pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for other uses. Spread hazelnut spread evenly over ladyfingers on bottom of pan.

Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread.

Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.

Shave chocolate baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons powdered sugar. Chill torte 1 hour.

Nancy Dyess, January 2006

Margarita Dessert

2 ½ C. Lime Sherbet

½ C. sweetened condensed milk

¼ C. lemon juice

1 ½ C. Cool Whip

4 oz. cream cheese

Blend and freeze and enjoy!

Susan Cox, January 2006

Blonde Brownies

1 C. brown sugar

1 C. flour

½ tsp. baking powder

½ tsp. soda

½ tsp. salt

½ C. nuts

1/3 C. butter

1 egg

1 tsp. vanilla

½ pkg. chocolate chips

Sift dry ingredients and add nuts. Melt butter and mix with sugar. Cool and stir in eggs and vanilla and add to flour, mix. Mix well and spread in 9x9x2 pan and sprinkle with chips

Susan Cox, January 2006

Oreo Balls

1 pkg. Oreo Cookies, crushed

8 oz. cream cheese, softened

1 pkg. white almond bark

1 pkg. chocolate almond bark

Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls; chill for an hour. Melt approximately ¾ package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 minutes. While waiting, melt about ¼ pkg. of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.

Not Yo Mama’s Banana Puddin’

1 box French Vanilla Instant Pudding

2 C. milk

1 can Eagle Brand Milk

8 oz. Cream Cheese

12 oz. Cool Whip

2 Pepperidge Farm Chessmen Cookies

6-8 bananas

Line 13x9x2 casserole dish with 1 bag of cookies, top with bananas.

Mix pudding and milk with handheld mixer until it thickens in one bowl. In another bowl cream together Eagle Brand Milk and cream cheese until it’s smooth and fold in Cool Whip and then add to pudding mixture. Pour over bananas and place second bag of cookies on top of pudding.

Emily Richards, from Paula Deen, February 2007

Cherry Cordial Créme Cheesecake

½ C. butter or margarine, melted

1 pkg. (8 oz.) cream cheese, softened

1 ¼ C. sugar

1 C. powdered sugar

1 tsp. vanilla extract

½ C. chilled whipping cream

2 eggs

1 can (21 oz.) cherry pie filling, drained

2/3 C. flour

25 Hershey©’s Kisses Brand Milk Chocolates filled with Cherry Cordial Créme

½ C. Hershey©’s Cocoa

¼ tsp. baking powder unwrapped

¼ tsp. salt


Heat oven to 350º. Line 9” round cake pan with foil, extending foil beyond sides. Grease foil.

Stir together melted butter, sugar and vanilla in large bowl. Add eggs; beat well using spoon. Stir together flour, cocoa, baking powder, and salt; gradually add to egg mixture, beating with spoon until well blended. Spread batter in prepared pan.

Bake 25 minutes or until cake is set. (Cake is fudgey and will not test done.) Remove from oven; cool completely in pan or wire rack.

Beat cream cheese and powdered sugar in medium bowl until well blended. Beat cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover; refrigerate until serving time, Use foil to lift out of pan; remove foil.

Just before serving, put drained cherry pie filling in 5” wide heart shape in center of dessert. Place chocolates around edge. Cut into wedges; serve with remaining pie filling. Cover; refrigerate leftover dessert. 10 to 12 servings.

Hershey©’s, January 2007

Pumpkin Dessert

1 16 oz. can pumpkin

1 large can evaporated milk

1 ½ cups sugar

2 tsp. pumpkin pie spice

1 tsp. salt

4 eggs

Combine and mix above until well blended. Pour into a greased 13 x 9 pan.


1 box yellow cake mix -- sprinkle over top of above mixture

1 ½ cups chopped pecans -- sprinkle over cake mix

2 sticks margarine, sliced thin -- lay pieces evenly over top of pecans

Bake at 350º for 50 minutes. Serve slightly warm with cool whip.

Tammy Fowler, March 2009

Bread Pudding

4 C. day-old French bread (torn into small pieces)

2 C. milk

½ stick butter

½ C. sugar

2 eggs

1/8 tsp. salt

½ tsp. nutmeg

1 tsp. vanilla

Whiskey Sauce

2 C. powdered sugar

1 stick butter

¼ C. whiskey or more, depending on taste

Place bread in an 8x8 or 9x13 glass dish. Then, scald milk with butter and sugar. Pour milk mixture over the bread and let stand for 15 minutes. Beat eggs, salt, nutmeg, and vanilla together thoroughly. Pour over bread mixture. Bake at 350º for 30 to 45 minutes. Serve with sauce while warm.

Sauce: Cream butter and sugar together over medium-low heat. Add enough whiskey to make it pouring consistency, usually around ¼ a cup.

Note: No part of this recipe is healthy. I've used whole wheat french bread before, which kind of makes me feel better about the massive amounts of sugar and butter...but not really. It's dessert, folks. Just don't eat the whole dish in one sitting!

Apple Dumplings with Sprite

4 Granny Smith Apples, cut into ¼ each, peel & core

2 cans Crescent Dinner Rolls (open and separate)

2 C. sugar

1 C. brown sugar

12 oz. can Sprite

1 ½ sticks margarine/butter

In a 9x13 baking pan, (spray with Pam) wrap each piece of apple in roll, put into baking dish, core side down.

Mix sugars together and spread evenly over apples. Cut margarine over top, then pour sprite around the edge of baking dish, bake at 375° until nice and brown. This recipe will make 16 apple dumplings.

Friend said she added cinnamon and nutmeg. Very good warm with Vanilla Ice Cream.

Crème Brulee’ Bread Pudding

5 cups cubed New Orleans French bread

¼ C. raisins

1 tsp. cinnamon

½ tsp. nutmeg

Mix together and put in 13 x 9 pan (I used a glass one but you can use metal)

4 C. heavy cream

1 tsp. vanilla

8 egg yolks

¾ C. plus 2 T. sugar

Cook cream & vanilla on medium heat until surface shimmers. Blend egg yolks and sugar in bowl. Slowly add hot cream mixture, stirring constantly. Strain mixture to remove any lumps. Pour this mixture over the bread mixture.

Put 13 x 9 pan into jelly roll pan with water in it. Cook at 300° for 1 hour or until custard is set. (Putting the water in the jelly roll pan (or cookie sheet) keeps the custard from burning.

Bourbon Sauce for top -

3 tsp. cornstarch 2 T. water

1 C. heavy cream 4 T. sugar

4 T. bourbon

Whisk cornstarch & water together in small bowl. Heat cream until it comes to a boil. Add cornstarch mixture and bring to a boil again. Remove from heat and add sugar and bourbon.

This sounds complicated but it doesn't take that long!

Apple Dumplings

2 Granny Smith Apples

2 Cans Crescent Rolls

2 Sticks of Butter

1 ½ C. of Sugar

1 Tsp. Cinnamon

1 Can Mountain Dew

Peel and Core the apples. Cut into 8 slices each. Separate the Crescent Rolls into triangles. Wrap a slice of apple in a roll. Place in 9x13 pan sprayed with Pam. Melt the butter and sugar until dissolved and then stir in the cinnamon. Pour this mixture over the dumpllings. Pour the can of mountain dew over all. Bake at 350° for 30-40 minutes. Baste once.

Nancy Dyess

Chocolate Chip Cheesecake Dessert

2 chocolate chip cookie rolls (any flavor dough)

2 – 8 oz. pkgs. Cream cheese

2 eggs

1 C. sugar

1 tsp. Vanilla

Preheat oven to 350º. Cut 1 cookie roll into thin circles and lay on bottom of 9x13 pan. Mix cream cheese, eggs, vanilla and sugar with a mixer. Put the other chocolate chip roll (cut up) on the top. Bake it for 30 minutes.

Duda Fulgham, December 2007

Apple Fritters

For the apples:

4 Golden Delicious or Liberty Apples

½ stick cinnamon

½ C. sugar

For the batter:

2 large eggs, separated

2 large egg yolks

¼ C. sugar

¼ C. sparkling water, such as Pellegrino

¾ C. flour

1 ½ tsp. Baking powder

3 T. unsalted butter, melted

Grated zest of 1 lemon

Grated zest of 1 orange

3 quarts sunflower or peanut oil.

Confectioners’ sugar for dusting

Method for the apples:

With an apple corer, core the apples. Slice them into ¼” thick rings.

Grate the cinnamon stick into a small bowl. Add the sugar and toss to mix. Place the apples in a shallow baking pan and dust them with the sugar mixture, turning to coat both sides. Cover and let the apples macerate for 6 hours.

Method for Batter:

In a large bowl, whisk the yolks with 2 T. of the sugar. Add the water, flour, baking powder, butter, lemon and orange zests; whisk together for about 5 minutes or until the batter is creamy. Cover the bowl and let stand at room temperature for 1 hour.

In a deep fryer or deep heavy pot, heat the oil to 350º.

In a medium bowl, whip the whites with the remaining 2 T. sugar until soft peaks form. Gently fold the whites into the batter.

Line a plate with paper towels. Dry the apples with paper towels. Using the handle of a wooden spoon, lift one apple ring by the hole and dip in the batter. Shake off any excess and gently slide it into the hot oil. Add only as many additional slices that comfortably fit in the fryer. Cook 2-3 minutes per side or until golden brown. Transfer the fritters to the lined plate, blot up any excess oil, and dust with confectioners’ sugar. Repeat with the remaining apple slices. Serve immediately.

CBS Saturday Early Show, November 3, 2007

Boston Cream Cupcakes

Pastry Cream:

1 1/3 C. heavy cream

3 large egg yolks

1/3 C. sugar pinch salt

1 T. plus 1 tsp. Cornstarch

2 T. cold unsalted butter cut into 2 pieces

1 ½ tsp. Vanilla


1 ¾ C. flour

1 ½ tsp. Baking powder

¾ tsp. Salt

1 C. sugar

12 T. unsalted butter, soft but still cool, cut into 12 pieces

3 large eggs

¾ C. milk

½ tsp. Vanilla

Chocolate Glaze:

¾ C. heavy cream

¼ C. light corn syrup

8 oz. Bittersweet chocolate, chopped

½ tsp. Vanilla

For the pastry cream: Heat cream in medium sauce-pan over medium heat until simmering, stirring occasionally. Meanwhile, whisk egg yolks, sugar and salt together in medium bowl. Add cornstarch and whisk until mixture is pale yellow and thick, about 15 seconds.

When cream reaches full simmer, slowly whisk It into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 ½ minutes. Off heat, whisk in butter and vanilla. Transfer pastry cream to small bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 2 hours or up to 2 days.

For the cupcakes: Adjust oven rack to middle position and heat oven to 350º. Spray muffin tin with cooking spray, flour generously, and tap pan to remove excess flour.

With electric mixer on low speed, combine flour, baking powder, salt and sugar in a large bowl. Add butter, one piece at a time and combine until mixture resembles coarse sand. Add eggs, one at a time, and mix until combined. Add milk and vanilla,, increase speed to medium and mix until light and fluffy and no lumps remain, about 3 minutes.

Fill muffin cups ¾ full (do not overfill). Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in pan 5 minutes, then transfer them to rack to cool completely.

For the glaze: Cook cream, corn syrup, chocolate and vanilla in small saucepan over medium heat, stirring constantly until smooth. Set glaze aside to cool and thicken for 30 minutes.

Prepare and fill cupcakes by inserting the tip of a small knife at a 45º angle about 1/8” from the edge of the cupcake and cut all the way around, removing a cone of cake. Cut away all but the top ¼ ” of the cone, leaving only a small disk of cake. Fill the cupcake with 2 T. pastry cream and top with the disk of cake. Set the filled cupcakes on a wire rack set over parchment paper. Spoon 2 T. of glaze over ach cupcake, allowing it to drip down the sides. (Cupcakes can be refrigerated for up to 2 days; bring to room temperature before serving.)

Cook’s Country Magazine

Buttery Pralines

1 ½ C. brown sugar

2/3 C. half & half

1/8 tsp. salt

2 T. butter, melted

1 C. pecans

Combine sugar, salt and half & half in large bowl. Mix and add butter. Microwave for 4 ½ minutes. Stir and microwave 4 ½ minutes more. Stir in pecans and cool 1 minute. Beat until creamy (about 4 or 5 minutes). Drop on parchment paper to cool.

Doris Griffin (or Grammy, as she is so affectionately called by family), December 2007

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