Category Archives: DESSERTS

BLUEBERRY CHEESECAKE ICE CREAM

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1/2 cup sugar
1 tbs cornstarch
1/2 cup water
1 1/4 cup fresh OR frozen blueberries
1 tbs lemon juice

GRAHAM CRACKER MIXTURE:

2 1/4 cups graham cracker crumbs (about 36 squares)
2 tbs sugar
1/2 cup butter, melted

ICE CREAM:

1 1/2 cups sugar
1 (3.4 oz) pkg instant cheesecake OR vanilla pudding mix
1 qt heavy whipping cream
2 cups milk
2 tsp vanilla extract

in a small saucepan, combine sugar and cornstarch. gradually, stir in water until smooth. stir in blueberries and lemon juice. bring to a boil. reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. cover and refrigerate until chilled

in a large bowl, combine the cracker crumbs, sugar and cinnamon. stir in the butter. pat into an ungreased 15×10″x1″ baking pan. bake at 350 degrees for 10-15 minutes or until lightly browned. cool completely on a wire rack.

meanwhile, in a large bowl, whisk the ice cream ingredients. fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s directions. refrigerate remaining mixture until ready to freeze. whisk before adding to ice cream freezer (mixture will have some lumps).

crumble the graham cracker mixture. in a large container, layer the ice cream, graham cracker.mixture and blueberry sauce three times; swirl. freeze.

16 servings

CHOCOLATE CHIP PIZZA

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1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
1/2 cup flour
2 cups mini marshmallows
6 oz chocolate chips
other toppings as desired

mx first four ingredients until blended. add flour and stir. press into a 12″-14″ pizza pan, forming a rim. bake at 350 degrees for 10 minutes. remove and sprinkle with remainng toppings. return to the oven for 5-8 minutes, or until puffy and lightly browned. cool and cut.

FLUFFY RICE DESSERT

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1 (3 oz) pkg cherry jello
1 cup boiling water
1 (20 oz) can crushed pineapple
1 1/2 cups hot cooked rice
1 cup cool whip

in a bowl, dissolve jello in boilng water. drain pineapple, reserving juice; set pineapple aside. add juice to jello. stir in rice. chill until mixture begins to thicken. fold in cool whip and pineapple. chill for 1 hour.

10 servings

HONEY CAKE

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3 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
3 eggs plus 2 egg whites, OR 4 eggs
1 cup packed dark brown sugar
1/3 cup vegetable oil
1 1/4 cups honey
3/4 cup cold brewed coffee OR tea
1/4 cup freshly squeezed orange juice, brandy, OR whiskey
1/2 cup dark raisins
1/2 cup dried apricots, chopped

preheat the oven to 325 degrees. spray or grease and lightly flour a 10″ bundt pan.

in a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and allspice. set aside.

in another large bowl, with an electric mixer, beat the eggs, egg whites, if using, sugar, and oil until light. add the honey and mix well. add the dry ingredients alternately with the coffee and orange juice, mixing only until blended. stir in the raisins and apricots.

pour the batter into the prepared pan. bake in the center of the oven for 1 hour and 15 minutes, or until a cake tester or toothpick inserted into the center comes out clean. cool the cake for 20 minutes in the pan on a wire rack. loosen the cake from the sides of the pan using a flexible spatula. carefully unmold it onto a plate or cardboard round and let cool completely.

makes 1 (10″) bundt cake

CHILI’S PEANUT BUTTER CUP CHEESECAKE

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1 cup graham cracker crumbs
1/4 cup oreo cookie crumbs (3 cookies with filling removed)
1/3 cup butter, melted
1/4 cup smooth peanut butter (not chunky)
3 (8 oz) pkgs cream cheese, softened
1 cup sour cream
1 cup sugar
1 1/2 tsp vanilla
1/4 cup chocolate syrup
1 cup fudge topping
4 chilled regular-size reese’s peanut butter cups (not bite-size)

preheat the oven to 375 degrees.

in a medium bowl, combine the graham cracker crumbs, chocolate cookie crumbs, and melted butter.

press the crumbs firmly over just the bottom of an 8″ springform pan. bake for 6-8 minutes.

when the crust is cool, spread the peanut butter in a circle in the center of the crust. you don’t need to spread the peanut butter to the edge – leave an inch margin all around.

you’ll need two separate bowls for the two fillings, one larger than the other. in the larger bowl, with an electric mixer, beat together the cream cheese, sour cream, sugar, and vanilla until smooth.

remove 1 cup of the cream cheese mixture and pour it into the smaller bowl. add the chocolate syrup to this mixture and combine.

pour the large bowl of filling into the pan and spread it evenly over the crust.

pour the chocolate filling onto the other filling and spread it out. using the tip of a knife, swirl the chocolate into the white filling beneath it. a couple of passes should be enough.

lower the oven temperature to 350 degrees. bake the cheesecake for 60-70 minutes or until a knife inserted into the center of the cheesecake comes out clean. remove from the oven and allow it to cool.

when the cheesecake is completely cool, soften the fudge topping in a double boiler or the microwave for about 45 seconds, then spread it out evenly over the cheesecake. be sure to cover the entire surface of the filling.

unwrap the peanut butter cups and chop them into small chunks.

sprinkle the peanut butter cup pieces and any crumbs over the top of the cheesecake. chill.

slice the cake 5 times through the middle to make 10 slices.

serves 10

APPLE NUT CRISP

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4 lg OR 6 med apples, peeled and cored
1/2 cup butter OR margarine
1 cup brown sugar
1/2 cup flour
1/2 cup oats
1 cup chopped walnuts
1 tbs cinnamon
1 tsp nutmeg
vanilla ice cream OR whipped cream

preheat the oven to 375 degrees.

slice the apples thinly and place in the bottom of a greased 8″ or 9″ square pan.

with a pastry blender, cut the butter or margarine into the flour and brown sugar. stir in the oats, nuts and spices;sprinkle on top of the apples.

bake 30 minutes, or until top is brown and apples are tender. serve warm with vanilla ice cream or whipped cream.

serves 6

THE CHEESECAKE FACTORY PUMPKIN CHEESECAKE

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1 1/2 cups graham cracker crumbs
5 tbs butter, melted
1 cup plus 1 tbs sugar
3 (8 oz) pkgs cream cheese, softened
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
whipped cream

preheat the oven to 350 degrees.

make the crust by combining the graham cracker crumbs with the melted butter and 1 tbs sugar in a medium bowl. stir well enough to coat all of the crumbs with the butter, but no so much as to turn the mixture into paste. keep it crumbly.

press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. you don’t want the crust to form all of the way up the back of each slice of cheesecake. bake the crust for 5 minutes, then set it aside until you are ready to fill it.

in a large mixing bowl, combine the cream cheese, 1 cup sugar, and vanilla. mix with an electric mixer until smooth.

add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

pour the filling into the pan. bake for 60-70 minutes. the top will turn a bit darker at this point. remove from the oven and allow the cheesecake to cool.

when the cheesecake has come to room temperature, put it into the refrigerator. when the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. serve with a generous portion of whipped cream on top.

serves 8

LANCASTER COUNTY WET-BOTTOM SHOOFLY PIE

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SYRUP MIXTURE:

2 lg eggs
2 2/3 cups ole barrel syrup*
1 1/2 tsp baking soda
2 cups boiling water

in a small mixing bowl, beat eggs with an electric mixer until thick. beat in syrup. stir in baking soda. gradually add boiling water, stirring continually until mixed. set aside until completely cool. if in a hurry, set bowl in cold water and stir gently until cool.

*ole barrel syrup will produce the best results. however, if it is unavailable in your area, a thick corn syrup may be substituted.

CRUMBS:

2 1/2 cups flour
1 1/2 cups brown sugar
1/8 tsp salt
2 tbs shortening

pastry for two 9 1/2″ single crust pies

in a large bowl, mix together flour, brown sugar, and salt. cut shortening into flour mixture with a pastry blender. set 1 1/3 cups crumb mixture aside in a small bowl. pour approximately 1 cup syrup mixture into remaining crumb mixture; mix by hand to make a thick, smooth paste. add remaining syrup mixture approximately 1 cup at a time, stirring well after each addition to keep mixture as smooth as possible.

pour syrup and crumb mixture into pie crusts; sprinkle half of reserved crumbs evenly on each pie. bake at 375 degrees for 10 minutes; reduce heat to 350 degrees and bake for 30 more minutes.if center of pie is not set at the end of this time, turn oven off and leave pies in the oven for 5-15 minutes more.

make 2 (9 1/2″) pies

DULCE DE LECHE CHEESECAKE

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1 3/4 cups crushed gingersnap cookies (about 35 cookies)
1/4 cup finely chopped walnuts
1 tbs sugar
1/2 tsp ground cinnamon
6 tbs butter, melted

FILLING:

3 (8 oz) pkgs cream cheese, softened
1 cup plus 2 tbs sugar
1/4 cup 2% milk
2 tbs flour
1 tsp vanilla
3 eggs, lightly beaten
1 (13.4 oz) can dulce de leche
1 cup (6 oz) semisweet chocolate chips
1 1/2 tsp chili powder

place a greased 9″ springform pan on a double thickness of heavy-duty foil (about 18″ square). securely wrap foil around pan. in a large bowl, combine the cookie crumbs, walnuts, sugar, cinnamon and butter. press onto the bottom and 2″ up the sides of prepared pan.

in a large bowl, beat cream cheese and sugar until smooth. beat in the milk, flour and vanilla. add eggs; beat on low speed just until combined. pour into crust.

pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.

place springform pan in a large baking pan; add 1″ of hot water to larger pan. bake at 350 degrees for 60-70 minutes or until center is just set and top appears dull.

remove spingform pan from water bath. cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen; cool 1 hour longer.

in a microwave-safe bowl, melt chips; stir until smooth. stir in chili powder. spread over cheesecake. refrigerate overnight. remove sides of pan.

16 servings