Category Archives: DESSERTS

FROZEN MARGARITA PIE

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1 1/2 cups finely crushed pretzels

1/2 cup (1 stick) butter, melted

1 (14 oz) can sweetened condensed milk

1 cup fresh sliced strawberries

1/3 cup frozen margarita mix concentrate, thawed (from a 6 oz can)

2 cups whipped cream

in a medium bowl, combine the pretzels and butter; mix well. press the pretzel mixture over the bottom and sides of a 9″ pie plate for form a crust; chill.

in another medium bowl, combine the sweetened condensed milk, strawberries, and margarita mix until well blended. fold in the whipped cream until well combined.

pour into the prepared pie crust, cover, and freeze for at least 4 hours, or until firm.

serves 8

BAILEY’S IRISH CREAM CHOCOLATE CHIP CHEESECAKE

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CRUST:

1/2 cup toasted pecans, cooled and crushed

2 cups chocolate oreo cookie crumbs

1/4 cup sugar

6 tbs melted butter

FILLING:

2 1/4 lbs cream cheese, at room temp

1 2/3 cups sugar

5 eggs, at room temp

1 cup bailey’s original irish cream

1 tbs vanilla

1 cup semi-sweet chocolate chips

COFFEE CREAM TOPPING:

1 cup chilled whipping cream

2 tbs butter

1 tsp instant coffee powder

chocolate curls OR skor English toffee bits, for decoration on top

for crust: mix all ingredients. press into a 10″ spring form pan and up the sides 1″. bake at 325 degrees for 7-10 minutes.

for filling: beat cream cheese with electric mixer until smooth. beat sugar in gradually, then add eggs one at a time. blend in bailey’s and vanilla.

sprinkle half of the chocolate chips over the crust.

spoon in the filling.

sprinkle with remaining chocolate chips.

bake at 325 degrees approximately 1 hours and 20 minutes or until puffed, springy in center and golden brown. place a pan of water on the bottom of the oven while baking to keep it moist.

cool cake completely.

for topping: beat all ingredients and spread over cooled cake.

top with chocolate curl or skor bits.

NOTE: BE SURE TO MAKE AND REFRIGERATE AT LEAST ONE DAY BEFORE SERVING.

serves 8

PEANUT BUTTER CHOCOLATE DESSERT

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20 chocolate cream-filled chocolate sandwich cookies, divided
2 tbs butter, softened
1 (8 oz) cream cheese, softened
1/2 cup peanut butter
1 1/2 cups 10x sugar, divided
1 (16 oz) carton frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 (3.9 oz) pkg instant chocolate fudge pudding mix

crush 16 cookies; toss with butter. press into an ungreased 9″ square dish; set aside.

in a large bowl, beat the cream cheese, peanut butter and 1 cup 10x sugar until smooth. fold in half of the whipped topping. spread over crust. sprinkle with peanut butter cups.

in another large bowl, beat the milk, pudding mix and remaining 10x sugar on LOW speed for 2 minutes. let stand for 2 minutes or until soft-set. fold in remaining whipped topping.

spread over peanut butter cups. crush remaining cookies; sprinkle over the top. cover and chill for at least 3 hours.

12-16 servings

CHOCOLATE MINT DESSERT

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1 cup flour
1 cup sugar
1/2 cup (1 stick) butter OR margarine, softened
4 eggs
1 1/2 cups hershey’s syrup
mint cream center (recipe follows)
chocolate glaze (recipe follows)

heat oven to 350 degrees. grease a 13″x9″x2″ baking pan.

combine flour, sugar, butter, eggs and syrup in a large bowl; beat until smooth. pour batter into prepared pan.

bake 25-30 minutes or until top springs back when touched lightly in the center. cool completely in the pan on a wire rack. spread MINT CREAM CENTER on cake. cover; refrigerate. pour CHOCOLATE GLAZE over chilled dessert. cover; refrigerate at least 1 hour before serving. cover and refrigerate leftover dessert.

makes about 12 servings

MINT CREAM CENTER: combine 2 cups 10x sugar, 1/2 cup (1 stick) softened butter OR margarine and 2 tbs green crème de menthe (OR 1 tbs water plus 1/2-3/4 tsp mint extract and 3 drops green food color may be substituted for  crème de menthe) in a medium bowl; beat until smooth.

CHOCOLATE GLAZE: melt 6 tbs butter OR margarine and 1 cup semi-sweet chocolate chips in a small saucepan over very low heat. remove from heat; stir until smooth. cool slightly.

PUMPKIN RICE PUDDING

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2 cups short-grain OR arborio rice
6 cups milk
1 cup sugar
1/2 vanilla bean, split lenghtwise
1 tsp grated orange zest
1/4 cup orange juice
1/4 tsp kosher salt
1 cup canned pumpkin
1/4 cup dark brown sugar (optional)

in a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt. heat to boiling over medium-high heat, stirring occasionally. reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20-25 minutes. remove from heat.

discard the vanilla bean. stir in the pumpkin. the recipe can be made ahead to this point.

cover and refrigerate up to 2 days ahead. to rewarm, stir in an additional 1 1/2 cups milk and stir gently over medium-low heat. serve warm, sprinkled with the brown sugar if desired.

8 servings

TRADITIONAL PUMPKIN PIE

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CRUST:

2 cups flour
3/4 tsp salt
2/3 cup shortening
4-6 tbs cold water

FILLING:

6 eggs
1 (29 oz) can solid-pack pumpkin
2 cups packed brown sugar
2 tsp ground cinnamon
1 tsp salt
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 cups evaporated milk

in a bowl, combine flour and salt; cut in shortening until crumbly. sprinkle with water, 1 tablespoon at a time, tossing with a fork until dough forms a ball. divide dough in half. on a floured surface, roll out each portion to fit a 9″ pie plate. place pastry in plates; trim pastry (set scraps aside if leaf cutouts are desired) and flute edges. set shells aside.

for filling: beat eggs in a mixing bowl. add pumpkin, sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth. gradually stir in milk. pour into pastry shells.

bake at 450 degrees for 10 minutes. reduce heat to 350 degrees; bake 40-45 minutes longer, or until a knife inserted near the center comes out clean. cool on wire racks. if desired, cut the pastry scraps with a 1″ leaf-shaped cookie cutter; place on an ungreased baking sheet. bake at 350 degrees for 10-15 minutes or until lightly browned. place on baked pies.

makes 2 pies (6-8 servings each)

AMBROSIA MOLD

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1 (8 oz) can crushed pineapple in juice, undrained
2 cups boiling water
1 (8 serving) pkg OR 2 (4 serving) pkgs orange jello
1 3/4 thawed cool whip
1 (11 oz) can mandarin orange segments, drained
1 1/2 cups mini marshmallows
1/2 cup coconut (optional)

drain pineapple, reserving liquid. add cold water to liquid to measure 1 cup. stir boiling water into jello in a large bowl for 2 minutes, or until completely dissolved. stir in measured liquid. refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites). stir in cool whip with wire whisk until smooth. refrigerate 10 minutes or until mixture will mound. stir in oranges, pineapple, marshmallows & coconut. spoon into a 6-cup mold. refrigerate 4 hours or until firm. unmold.

CRUSTLESS COCONUT PIE

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2 cups milk
1 cup sugar
4 eggs
1/2 cup flour
6 tbs butter OR margarine
1 tsp vanilla
1/2 tsp salt
1 cup coconut

in a blender, combine milk, sugar,eggs,flour, butter,vanilla & salt. cover and blend for 10 seconds; scrape the sides. blend for another 10 seconds.add coconut; blend for 2 seconds. pour into a greased 10″ pie plate. bake at 350 degrees fro 50-55 minutes or until a knife inserted in the center comes out clean. serve warm.

6 servings

PEACH UPSIDE DOWN CAKE

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1/3 cup butter OR margarine, melted
1/2 cup packed brown sugar
1 (29 oz) can peach halves
1/4 cup shredded coconut
2 eggs
2/3 cup sugar
1/2 tsp almond extract
1 cup flour
1 tsp baking powder
1/4 tsp salt

pour butter into a 9″ round baking pan; sprinkle with brown sugar. drain peaches, reserving 6 tablespoons of syrup. arrange peach halves, cut side down, in a single layer over the sugar. sprinkle coconut around peaches; set aside. in a mixing bowl, beat eggs until thick and lemon colored. gradually beat in sugar. add extract and reserved syrup. combine flour, baking powder and salt; add to egg mixture and mix well. pour over peaches. bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes; invert cake onto a serving plate. serve warm.

6-8 servings

BROILED PINEAPPLE DESSERT

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4 pineapple slices
8 tsp brown sugar
2 tbs butter OR margarine
4 slices pound cake
4 scoops vanilla ice cream
cinnamon

place pineapple slices on a broiler pan. top each with 2 tsp brown sugar and 1 1/2 tsp butter. broil 4″ from the heat for 3-5 minutes, or until the sugar is bubbly. place each slice on a piece of pound cake, top with vanilla ice cream, and sprinkle with cinnamon.

serve immediately.

4 servings