Category Archives: DESSERTS

KNOCK YOU NAKED BROWNIES

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1 (18.5 oz) box german chocolate cake mix
1 cup finely chopped pecans
1/3 cup evaporated milk
1/2 cup evaporated milk (additional)
1/2 cup butter, melted
60 caramels, unwrapped
1/3 cup semisweet chocolate chips
1/4 cup 10x sugar

preheat oven to 350°.

in a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. stir together until totally combined. mixture will be very thick.

press half the mixture into a well-greased 9″x9″ square baking pan. bake for 8-10 minutes. remove pan from oven and set aside.

in a double boiler or a heatproof bowl set over a saucepan of boiling water, melt caramels with additional 1/2 cup evaporated milk. when melted and combined, pour over brownie base. sprinkle chocolate chips as evenly as you can over the caramel.

turn out remaining brownie dough on work surface. use your hands to press it into a large square a little smaller than the pan. use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

bake for 20-25 minutes. remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. when ready to serve, generously sift 10x sugar over the surface of the brownies.

12 servings

EASY PEACH PIE

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3/4 cup flour
1 teaspoon baking powder
1 (3 oz) regular vanilla pudding
1 egg
3 tablespoons butter
1/2 cup milk
1 large can peaches, drained (save 3 tbs juice)
1 (8 oz) cream cheese, softened
1/2 cup sugar
extra sugar
cinnamon

mix together flour, baking powder, pudding, egg, butter and milk (crust mixture). pour into a large glass pie pan. spread peaches over crust mixture. mix together cream cheese, sugar and reserved peach juice. pour on top of peaches. sprinkle sugar and cinnamon on top. bake at 350° for 35-40 minutes until golden brown. do not overbake.

PUMPKIN APPLE PIE

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1/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter OR margarine
3 cups sliced, peeled tart apples
pastry for a single-crust pie (9″)

PUMPKIN LAYER:

3/4 cup cooked OR canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon cinnamon
1/4 teaspoon salt
whipped cream, optional

in a saucepan combine brown sugar, cornstarch, cinnamon and salt. add water and butter; bring to a boil. add apples. cook and stir for 4 minutes. place pastry in a 9″ pan; add apple mixture.

in a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. flute the edges or decorate with pastry leaves. bake at 375° for 50-55 minutes or until a knife comes out clean. if necessary, cover edges with foil for the last 15 minutes of baking time to prevent overbrowning. cool completely. store in refrigerator.

6-8 servings

ORZO FRUIT SALAD

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1 (16 oz) package uncooked orzo pasta
3/4 cup sugar
2 beaten eggs
2 tablespoons flour
1/2 teaspoon salt
2 (20 oz) cans crushed pineapple, drained, reserve juice
1 1/2 cups mandarin orange segments, drained and chopped
1 (20 oz) jar maraschino cherries, drained and chopped
1 (12 oz) container cool whip, thawed

in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

in a saucepan, combine the sugar, eggs, flour, salt, and pineapple juice. cook over medium heat until mixture thickens. remove from heat and cool.

toss together the pasta and cooked pineapple juice mixture. refrigerate overnight.

break apart chilled pasta with a spoon. mix in pineapple, oranges and cherries. fold in cool whip. chill and serve.

PEANUT BUTTER PIE

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CRUST:

1 1/4 cups chocolate cookie crumbs (20 cookies)
1/4 cup sugar
1/4 cup butter OR margarine, melted

FILLING:

1 (8 oz) package cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter OR margarine, softened
1 teaspoon vanilla
1 cup heavy cream, whipped

grated chocolate OR chocolate cookie crumbs, optional

combine crust ingredients. press into a 9″ pie plate. bake at 375° for 10 minutes. cool. in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. fold in whipped cream. gently spoon into crust. garnish with grated chocolate or cookie crumbs, if desired. refrigerate.

8-10 servings

PEACHES ‘N CREAM DESSERT

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2 cups flour
1 teaspoon salt
3/4 cup shortening
1 egg
3 tablespoons cold water

FILLING:

1 cup sugar
1/3 cup flour
5 medium fresh peaches, peeled and sliced
1 cup whipping cream
1/2 teaspoon cinnamon

in a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. whisk egg and water together; sprinkle over flour mixture and toss. form dough into a ball; roll out on a lightly floured surface to a 13″x9″ rectangle. place in an ungreased 13″x9″x2″ baking pan.

for filling, combine sugar and flour; toss with the peaches; sprinkle with cinnamon.

bake at 425° for 20 minutes. reduce heat to 350°; bake 25 minutes longer, or until peaches are tender. let stand 25 minutes before serving. refrigerate any leftovers.

12 servings

RASPBERRY DELIGHT

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CRUST:

2 1/4 cups flour

2 tablespoons sugar

3/4 cup butter OR margarine, softened

FILLING:

1 (8 oz) package cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla

1/4 teaspoon salt

2 cups cool whip

TOPPING:

1 (6 oz) package raspberry jello

2 cups boiling water

2 (10 oz) packages sweetened frozen raspberries

in a bowl, combine flour and sugar; blend in butter with a wooden spoon. until smooth. press into an ungreased 13″x9″x2″ baking pan. bake at 300 degrees for 20-25 minutes or until set (crust will not brown). cool.

in a mixing bowl, beat cream cheese, powdered sugar, vanilla and salt until smooth. fold in cool whip. spread over crust.

for topping: dissolve jello in boiling water. stir in raspberries. chill for 20 minutes or until mixture begins to thicken. spoon over filling. refrigerate until set. cut into squares. garnish with additional cool whip and mint if desired.

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

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CAKE:

1 stick + 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups peeled, cored and chopped apples

CRUMBLE TOPPING:

1/2 cup packed light brown
1/2 cup flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter softened

BROWN SUGAR GLAZE:

1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

preheat oven to 350°. lightly grease a 13″x9″ glass baking dish with 2 teaspoons of the butter.

in a large bowl, cream together the remaining stick of butter until light and fluffy. add the eggs one at a time, beating after the addition of each one. in a separate bowl or a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. add to the wet ingredients, alternating with the sour cream and vanilla. fold in the apples. pour into the prepared baking dish, spreading out to the edges.

to make the topping: in a bowl, combine the sugar, flour, cinnamon and butter. mix until it resembles coarse crumbs. sprinkle the topping over the cake and bake until golden brown and set, 35-40 minutes. remove from the oven and let cool on a wire rack for at least 10 minutes.

to make the glaze: in a bowl combine the sugar, vanilla, and water and mix until smooth. drizzle the cake with the glaze and let harden slightly. serve warm.

12 servings

HOT FUDGE-MARSHMALLOW MONKEY BREAD

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1 tablespoon butter, softened
1 (16.3 oz) can homestyle buttermilk biscuits (8 biscuits)
1 (10.2 oz) can homestyle buttermilk biscuits (5 biscuits)
13 large marshmallows
1/2 cup butter
1/2 cup hot fudge ice cream topping
1 teaspoon vanilla
1 cup sugar
1 tablespoon cocoa

heat oven to 350°. grease a 12-cup fluted tube cake pan with 1 tablespoon butter. cut all 13 biscuits into quarters; set aside.

in a large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. microwave, uncovered, on HIGH 1-2 minutes, stirring once, until melted. using wire whisk, stir until smooth.

in a medium bowl, stir sugar and cocoa until blended.

carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. add another 1/4 of the biscuits, gently folding in to coat. using tongs, remove biscuits from chocolate, letting excess chocolate drip off. drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. layer biscuits in cake pan. repeat with remaining biscuits. sprinkle any remaining sugar mixture over biscuits.

bake 30-40 minutes or until biscuits are deep golden and no longer doughy in center. cool in pan 5 minutes. place heatproof serving plate upside down over pan; carefully turn plate and pan over. remove pan; immediately scrape any remaining topping in pan onto bread. pull apart warm bread to serve.

12 servings

TOFFEE POKE CAKE

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1(18.25 oz) box chocolate cake mix
1 (17 oz) jar butterscotch-caramel ice cream topping
1 (12 oz) container cool whip, thawed
3 heath bars (1.4 oz each), chopped

prepare and bake cake according to package directions, using a greased 13″x9″ baking pan. cool on a wire rack.

using the handle of a wooden spoon, poke holes in the cake. pour 3/4 cup caramel topping into holes. spoon remaining caramel over cake. top with cool whip. sprinkle with candy. refrigerate for at least 2 hours before serving.

15 servings