Category Archives: DESSERTS

OATMEAL WHOOPIE PIES

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COOKIES:

3/4 c (1 1/2 sticks) butter, softened

2 c packed brown sugar

2 lg eggs

1/2 tsp salt

2 c flour

1 tsp baking powder

1 tsp ground cinnamon

2 c quick-cooking rolled oats

2 tsp baking soda

3 tbs boiling water

FILLING:

1 lg egg white

1 tbs vanilla

2 tbs milk

2 c powdered sugar

1/4 c shortening, softened

Preheat the oven to 425 degrees. Lightly grease a baking sheet and set aside.

TO MAKE THE COOKIES: Cream the butter, sugar, and eggs in a lg bowl. In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon and oats. Mix well. In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well. Drop by the tablespoon onto the baking sheets about 2″ apart and bake until the cookies are firm and just start to turn golden around the edges, 10-15 minutes. Cool the cookies on a wire rack or a plate.

TO MAKE THE FILLING: Combine the egg white, vanilla, milk, and 1 cup of the powdered sugar. Cream well. Add the remaining 1 cup of sugar and the shortening and beat until smooth. Spread 1 tbs of filling (more if desired) on one cookie, and then top with a second cookie.

Wrap each whoopee pie in plastic wrap and then put in sealed containers.

Makes 24 whoopie pies

 

SAUTEED APPLES AND PEARS

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2 apples, thinly sliced

2 pears, thinly sliced

1 1/2 tbs smart balance buttery spread

1/4 c chopped walnuts

1 tsp cinnamon

In a med skillet over med heat, saute apples and pears in buttery spread until soft and lightly browned, approximately 5-10 minutes.

Add walnuts to the pan and season mixture with cinnamon. Let stand 1 additional minute.

6 servings

CROCKPOT APPLESAUCE

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8 medium cooking apples (can use up to 10 apples), peeled and diced

1/2 cup water

3/4 cup sugar

cinnamon

In a crockpot, combine apples and water.

Cover and cook on LOW 4-6 hours or until apples are very soft.

Add sugar and cook for another 30 minutes.

Sprinkle with cinnamon at serving time.

If you want smooth applesauce, you can puree it, or user a hand blender.

PEANUT BUTTER CUP PIE

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1 (4 serving) pkg instant vanilla pudding mix

1 1/2 cups milk

1/3 cup chunky peanut butter

1 1/2 cups cool whip, thawed and divided

1 (1.5 oz) pkg peanut butter cups, chopped

1 (9″) graham cracker pie crust

In a large bowl, using a wire whisk, combine pudding and milk until thickened. Whisk in peanut butter and 1 cup cool whip. Stir in peanut butter cups.

Pour mixture into pie crust then spread remaining 1/2 cup cool whip over pie. Cover and chill at least 4 hours before serving.

Serves 8

PISTACHIO CREAM LAYER CAKE

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1 (9 oz) pkg chocolate wafers

10 chocolate-covered almond butter-crunch candies, crushed

1 (3.4 oz) pkg instant pistachio pudding mix

2 cups cold milk

1 pint heavy cream

2 tbs sugar

prepare pudding with milk as directed by package instructions and set aside. place in the refrigerator to chill.

whip sugar and cream together until stiff peaks form.

fold a quarter of the mixture into the pudding.

in a baking dish, spread pudding mixture on the bottom and top with a layer of wafers. spread cream on top of the wafers and sprinkle with crushed candy mixture.

repeat until you have gone through all of the ingredients.

place in the refrigerator until ready to serve.

8 servings

 

SAUTEED BANANAS WITH MAPLE PRALINE SAUCE

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1 1/2 cups maple syrup

3/4 cup heavy cream

3/4 cup chopped pecans

6 bananas, peeled and halved lengthwise and then crosswise

6 tbs unsalted butter

vanilla ice cream (optional)

banana chips (optional)

in a saucepan, combine the maple syrup, cream, and pecans. bring the liquid to a gentle boil over moderate heat, and cook the mixture, stirring occasionally, until it is thickened, about 18-20 minutes. in a large skillet, saute the bananas in the butter over moderately high heat for 1-2 minutes on each side, or until they are browned lightly. transfer the bananas to a heated platter and spoon the sauce over them or, if desired, use the bananas and the sauce as a topping for the ice cream. garnish with banana chips, if using.

6 servings

GRAHAM CRACKER PUDDING CAKE

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2 (4 oz) pkgs instant chocolate pudding
2 (4 oz) pkgs instant vanilla pudding
1 box graham crackers
milk (see pudding instructions for measurement)

following package instructions mix the chocolate pudding and set aside. prepare the vanilla pudding according to package directions and set aside. line a 13″x9″x2″ foil pan or glass dish with a layer of graham crackers. spoon half of the chocolate pudding on top of the graham crackers and spread. layer another row of graham crackers on top of the pudding. spoon half of the vanilla pudding on top of the graham crackers and spread. continue layering graham crackers, chocolate pudding, graham crackers, vanilla pudding. crumble graham crackers on top of the final layer of vanilla pudding for decoration. refrigerate for one hour. serve with whipped cream.

SUICIDE BY CHOCOLATE

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Preheat oven to 350 degrees. Grease a 9”x13” pan.

INGREDIENTS:

recipe of chocolate chip cookies (or cheat and use a tube of dough)
recipe of brownies (or cheat and buy a family-size mix)
24 regular oreos
recipe of chocolate fudge (or cheat and buy a jar)
recipe of caramel sauce (or cheat and buy a jar)
vanilla bean ice cream

Spread cookie dough in bottom of pan.

Layer with oreos.

Pour brownies over top.

Bake at 350 degrees for 45 minutes.

Cool at least half an hour.

Serve with ice cream, heated fudge syrup and heated caramel syrup.