Category Archives: DESSERTS

STRAWBERRY CREAM CHEESE PIE

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2 deep dish pie crusts, baked and cooled

CREAM CHEESE FILLING:

1 (8 oz) package cream cheese, softened
1 can sweetened condensed milk
1/3 cup freshly squeezed lemon juice
1 teaspoon vanilla

STRAWBERRY GLAZE:

1 cup sugar
1/4 cup flour
1 1/2 cups water
1 small box strawberry jello
3 cups fresh sliced strawberries

if using frozen pie crusts, prepare according to package directions. cool. mix cream cheese, sweetened condensed milk, lemon juice, and vanilla. beat well. refrigerate. in a small saucepan mix sugar and flour. slowly add water to dissolve sugar and flour. bring to a boil and cook until mixture looks almost clear. remove from heat and add box of strawberry jello. allow to cool slightly. divide cream cheese mixture between 2 pie crusts. top with sliced fresh strawberries. top with cooled strawberry glaze to cover berries. refrigerate until set. serve with or without cool whip.

RASPBERRY CREAM PIE

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1 (6 oz) graham cracker crust
1 (14 oz) can sweetened condensed milk
2/3 cup frozen raspberry lemonade, thawed
1 (8 oz) container cool whip, thawed
1 cup fresh OR frozen whole raspberries

in a large bowl combine sweetened condensed milk and juice concentrate; mix well. fold in cool whip. spoon 1/2 cup raspberries into bottom of crust; top with filling. chill or freeze 6 hours. top with remaining raspberries just before serving. refrigerate or freeze leftovers.

OVERNIGHT COFFEE CAKE

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1/3 cup butter OR margarine, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg, beaten
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup buttermilk

TOPPING:

1/4 cup packed brown sugar
1/4 cup finely chopped pecans
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg, optional

in a mixing bowl, cream butter and sugars. add egg; mix well. combine flour, baking powder, baking soda and cinnamon; add to creamed mixture alternately with buttermilk. beat well. spread into a greased 8″ square pan. combine topping ingredients; sprinkle over batter. cover and refrigerate overnight. bake, uncovered, at 350° for 40-45 minutes or until the cake tests done.

6-8 servings

SNICKERDOODLE ICE CREAM

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1 cup sugar
2 cups whole milk
6 egg yolks
1 teaspoon vanilla
4 cups heavy cream
1 tablespoon cinnamon

whisk together the sugar, milk and egg yolks and cook in a double boiler over simmering water until the mixture thickens, about 10 minutes, stirring frequently.

remove from heat and add vanilla, cream and cinnamon.

refrigerate until cool. freeze in an ice cream machine according to manufacturers directions, then freeze until firm in the freezer.

COFFEE-TOFFEE ICE CREAM CUPCAKES

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1 (10 3/4 oz) frozen pound cake
3/4 cup heavy cream
1/2 cup powdered sugar
2 pints coffee ice cream, slightly softened
1 cup chocolate-covered toffee bits (such as heath bar bits)

arrange 12 paper liners in a 12-cup muffin tin. cut pound cake into 1/2″ thick slices. use a 2″ biscuit cutter to cut 12 circles from slices, reserving scraps for another use. place circles in bottoms of cupcake liners.

combine heavy cream and powdered sugar in a bowl and whip with an electric mixer until cream holds stiff peaks.

scoop ice cream into a large bowl. reserve 1/4 cup heath bar bits; add remaining bits to bowl with ice cream. combine by mashing ice cream and candy with the back of a large spoon. (if ice cream gets too soft, place bowl in freezer for 10 minutes before continuing.)

top each pound cake circle with a scoop of ice cream and cover with whipped cream. sprinkle with remaining heath bar bits. lightly drape cupcakes with plastic wrap and place in freezer until firm, at least 2 hours or up to 3 days.

makes 12 cupcakes

EASY PEACH COBBLER

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1/4 cup butter
4 cups peeled and sliced peaches*
1/2 cup sugar
1 tablespoon plus 2/3 cup bisquick
1/2 teaspoon cinnamon
2 tablespoons firmly packed brown sugar
2 tablespoons milk

in a 1 qt shallow casserole dish, combine peaches, 1 tbs bisquick and cinnamon. in a medium bowl, mix remaining 2/3 cup bisquick with brown sugar. cut in butter until mixture is size of small peas. stir in milk until moistened; drop by spoonfuls over peaches. bake at 400° for 30 minutes or until toothpick inserted into crust comes out clean. let stand 5 minutes.

6 servings

* can also use nectarines or apples

CARAMEL APPLE CRISP

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3 cups old-fashioned oats
2 cups flour
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 cup cold butter
8 cups thinly sliced peeled tart apples
1 (14 oz) package caramels, halved
1 cup apple cider, divided

in a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. press half of the mixture into a greased 13″x9″ baking dish. layer with half of the apples, caramels and 1 cup oat mixture. repeat layers. pour 1/2 cup cider over top.

bake, uncovered, at 350° for 30 minutes. drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender.

12-14 servings

FROZEN CRANBERRY SALAD

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1 cup fresh OR frozen cranberries
1/4 cup sugar
1 (8 oz) can crushed pineapple, drained
1/2 cup whipped topping
chopped pecans
additional cranberries and fresh mint, optional

in a food processor or blender, process cranberries, sugar and pineapple until the cranberries are finely chopped. pour into a bowl; let stand for 10 minutes. fold in whipped topping. spoon into four foil muffin cups; sprinkle with pecans. freeze. remove from the freezer 15 minutes before serving. garnish with cranberries and mint if desired.

4 servings

NEW TRADITIONAL PUMPKIN PIE

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1 graham cracker pie crust
1 large egg yolk, slightly beaten
3 large egg yolks, slightly beaten
1 1/2 cups canned pumpkin
2/3 cups sugar
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/4 cup undiluted evaporated milk

preheat oven to 375°. brush bottom and sides of crust evenly with egg yolk. bake on a baking sheet until light brown, about 5 minutes. remove crust from oven. combine 3 egg yolks, pumpkin, sugar, salt and spices. gradually add evaporated milk. mix well. pour into crust. bake on baking sheet for 10 minutes. reduce heat to 350° and continue baking for 45 minutes or until knife comes out clean. cool before serving.

THREE-FRUIT DUMP CAKE

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1 (21 oz) can apple pie filling
1 (15 1/4 oz) can sliced pears, drained
1 (15 1/4 oz) can sliced peaches, drained
1 (9 oz) package yellow cake mix
1/4 cup butter, cut into 1/8″ pieces

in a large bowl, combine the pie filling, pears and peaches; spoon into an 8″ square baking dish. sprinkle with cake mix; dot with butter.

bake at 350° for 45-50 minutes or until golden brown. serve warm.

6-8 servings