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Desserts

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Author Topic: Desserts  (Read 701 times)
Midas
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« on: March 29, 2009, 06:44:33 pm »

Desserts
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« Reply #1 on: August 23, 2009, 11:25:09 pm »

Grandma’s Bread Pudding

4 slices buttered bread
2 eggs
1/2 cup sugar
2 cups milk
1 teaspoon vanilla

Break up bread.  In a large bowl combine remaining ingredients, then mix in bread.  Place in baking dish and bake 325 degrees for one hour.

Grandma’s Vanilla Sauce
for bread pudding

1/2 cup sugar
1 tablespoon corn starch

Place sugar and corn starch in a saucepan.  Gradually add 1 cup of boiling water.  Stir boiling for 5 minutes then remove from heat.  Add 2 tablespoons butter and 1 teaspoon vanilla.
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« Reply #2 on: August 24, 2009, 02:15:11 pm »

Key Lime Pie

1 Pkg sugar free Lime Jello dissolved in 1/4 cup boiling water.
add 2-6 oz cups of lo fat Lime Yogurt (I use Yoplait thick and creamy)
Stir until mixed well then fold in 1-8oz container Lite Cool Whip
Pour mixture into a Lo Fat Keebler graham cracker crust and chill at least an hour.

You can make a variety of lo cal pies by using the same flavor jello and yogurt. I have made Peach, Cherry,Strawberry, Lemon, Orange and Blackberry (using Raspberry jello)  This is a delicious lo cal dessert.
 
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« Reply #3 on: August 24, 2009, 11:56:39 pm »

Pineapple Upside Down Biscuits

1-10 oz can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2) stick butter, at room temperature
10 Maraschino cherries
1-12-oz package refrigerated buttermilk biscuits (10 count)

Preheat oven to 400 degrees

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save the juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure the cherry hits the bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 tsp. reserved pineapple juice over each biscuit. Put 1 Tbls. water in the two empty muffin cups. Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes. Invert the pan onto a plate to release biscuits. Serve warm.........Dessert for breakfast......yum
 
 
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« Reply #4 on: August 25, 2009, 04:21:59 pm »

Apple Foldovers

10 oz can Big Flaky Biscuits
2/3 cup sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1 1/4 cups chopped, peeled apples
1/4 cup butter, melted

Heat oven to 375. Separate dough into 10 biscuits.  Press or roll each to a 4 inch circle.  In small bowl, combine sugar, cinnamon and nutmeg.  Spoon about 2 Tbls apples onto center of each flattened biscuit.  spoon 1 tsp sugar mix over apples.  fold dough in half over filling; press edges with fork to seal.  Dip both sides of each in butter, then in remaining sugar mix.  Place on ungreased 9x13 pan.  bake at 375 for 15-20 minutes or until golden brown.  Remove from pan to cool.
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« Reply #5 on: August 26, 2009, 12:04:25 am »

Country Coconut Pie

2 cups sugar
1 stick butter, melted
4 eggs, beaten
1 tbls corn meal
1 tbls flour
1 tsp vanilla
1 small can crushed pineapple, drained (about 1 cup)
1 cup coconut
1 unbaked pie shell

Combine ingredients and pour into unbaked shell.  Bake at 350 for 45 minutes or until knife inserted comes our clean.
 
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« Reply #6 on: August 26, 2009, 01:44:12 pm »

Cream Cheese Brownie Pie (one of my favorite pies)

1 baked pie crust
1 (8 oz) pkg cream cheese softened
3 tbls sugar
1 tsp vanilla
3 eggs
1 box Pillsbury Thick'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix. (any Brownie Mix will do)
1/3 cup oil
2 tbls water
1/2 cup chopped pecans

Heat oven to 350
In medium bowl combine cream cheese , sugar, vanilla and 1 egg.  Beat until smooth.  Set aside.  Remove hot fudge packet from brownie mix for tipping.  In large bow., combine brownie mix, oil, 1 tbls water, and remaining 2 eggs.  Beat 50 strokes with a spoon.

Spread 1/2 cup brownie mixture in bottom of the pie crust.  Spoon and carefully spread cream cheese mixture over brownie layer.  Top with remaining brownie mixture, spread evenly.  Sprinkle with pecans.

Bake at 350 for 40-50 minutes or until center is puffed and crust is golden brown.

Place hot fudge from packet in small microwave safe bowl.  Microwave on HIGH for 30 seconds.  Stir in remaining tbls water.  Drizzle fudge over top of pie.  Cool 3 hours or until completely cooled.  Refrigerate.
 
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« Reply #7 on: August 26, 2009, 10:35:47 pm »

Hawaiian Pie

1 can Eagle Brand milk
1/4 cup lemon juice
1 (20 oz) crushed pineapple, drained
1 cup chopped pecans
1 cup coconut
8 oz Cool Whip
2 graham cracker crusts

Mix all ingredients except cool whip.  Fold in Cool whip.  Pour into crusts.  chill.  Can be frozen.
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« Reply #8 on: August 27, 2009, 07:29:28 pm »

Crockpot Triple Chocolate Mess

1 Pkg Chocolate Cake mix
1 pint sour cream
1 small package Chocolate Pudding mix
1 package Chocolate chips
3/4 cups oil
4 eggs
1 cup water

Spray crockpot with non stick cooking spray.  Mix all ingredients.  Pour into crockpot.  Cook on low for 4-5 hours.  Serve with ice cream.
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« Reply #9 on: August 28, 2009, 10:41:06 pm »

Lo Cal Banana Pudding

2 boxes sugar free vanilla pudding mix
2 1/2 cups COLD milk 

Whip with wire whip for 2 minutes until thick, fold in 1/2 tub (4 0z) of cool whip and 1 medium banana sliced.  Set aside.

Cover the bottom of an 8x8 pan with vanilla wafers.  Top with 1 Medium banana sliced thinly.  Pour pudding mixture over vanilla wafers and bananas.  Top with other half of cool whip and stand vanilla wafers along edge of pan.  Refrigerate for at least 1 hour.
 
 
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« Reply #10 on: August 29, 2009, 02:00:37 pm »

Strawberry Pretzel Dessert

2 cups pretzels
3/4 cup butter
3 tbs. sugar
8 oz cream cheese, softened
1 cup sugar
1 container cool whip
2  pks strawberry Jell-O
1 pint frozen strawberries

Mix pretzels, sugar and butter, press into bottom of 9x13 pan.
Bake 8 minutes 350 degrees,  let cool
Beat 8 oz cream cheese, 1 cup sugar, and 1 medium container cool whip
Pour over pretzel crumbs.  Mix 2 pks strawberry Jell-O and 2 cups boiling water.   Add 1 pint frozen strawberries.  Let stand to set.  Spread over cheese,  garnish  with cool whip.
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« Reply #11 on: August 30, 2009, 06:15:35 pm »

No Bake Cheesecake

In a medium bowl, dissolve 2 small packages Lemon Jello in 2 cups boiling water.  refrigerate until just beginning to set.

In another bowl mix 1 8 oz pkg softened Cream Cheese with 3/4 cup sugar and fold in 1 8 oz tub Cool whip

Sprinkle crushed graham cracker crumbs evenly over bottom of 9x13 pan.

Fold Lemon jello into cream cheese mixture and pour over graham crackers.  Top with graham cracker crumbs.  Refrigerate for at least 4 hours...

Variation:  Top with Cherry pie filling instead of graham cracker crumbs.
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« Reply #12 on: August 31, 2009, 07:01:31 pm »

Cherry Winks

3 oz pkg. Cream Cheese, softened
4 Tbls Sugar
1 tsp butter, melted
1/2 tsp Almond
2 Tbls chopped maraschino cherries chopped
1/2 cup finely crushed Corn Flakes
2 Tbls finely chopped nuts
10 oz can Hungry Jack Big Flaky Biscuits

Heat oven to 375.  In medium bowl blend cream cheese;2 Tbls. sugar, butter and almond until smooth.  Stir in cherries.  In small bowl, combine cornflakes, 2 Tbls sugar and nuts.

Separate dough into 10 biscuits.  Press each into a 6x2 rectangle.  Spread 2 tsp. cream cheese mixture lengthwise down center of each rectangle.  Fold dough over filling and press to seal.  Dip each into melted butter then into Cornflake mixture.  Twist into a ring, overlapping ends sealing by tucking one end under the other....place on ungreased cookie sheet.  Bake for 15-18 minutes or until golden brown.  Remove from pan to cool. 

Glaze:

1/2 cup powdered sugar
2 tsp cherry liquid
1/8 tsp almond
1-2 tsp milk
Blend until smooth, drizzle over warm rolls.
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« Reply #13 on: September 01, 2009, 02:16:38 pm »

Peanut Go Rounds

1/4 cup peanutbutter
3 Tbls honey
1 Tbls butter softened
8 oz pkg. Crescent rolls

Heat oven to 375.  In small bowl, blend peanutbutter, honey and butter until smooth.  Separate dough into 4 rectangles, firmly pressing perforations to seal.  Cut each rectangle in half lengthwise.  Spread 2 tsp peanutbutter mixture down the center of each regtangle.  Fold dough over filling, stretching gently to cover, press edges to seal.  Place rolls on a cookie sheet.  Coil each into a spiral with seam on the inside. seal ends by tucking under dough.  Bake at 375 12-15 minutes or until golden brown.  Remove from pan to cool.

Glaze:

1/2 cup powdered sugar
1 Tbls. peanutbutter
1 tsp butter softened
4-6tsp milk
2 Tbls chopped peanuts.

Blend all ingredients except peanuts until smooth.  Drizzle over warm rolls sprinkle with peanuts.
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« Reply #14 on: September 02, 2009, 01:23:02 pm »

Apple Wrap Ups

8 medium baking apples,  pared and cored
2 cans Pillsbury Crescent rolls
1/2 cup raisins
1/4 cup Carmel topping
3 Tbls butter, melted

Unroll crescent dough and separate it to 8 rectangles.  Press perforations and to seal into single pieces.  Place apple in the center of each rectangle.  Place 1 Tbls raisins in center of each apple.  Spoon 1 tsp Carmel topping over raisins.  Bring ends of dough together over apple, stretching slightly.  Seal top and sides of dough together to form pastry wrap.  Place on ungreased cookie sheet.  Brush dough with melted butter.  Bake at 350 for 30-35 minutes or until golden brown and apples are tender.  Serve warm with sauce.

Sauce:

1 pkg Pillsbury Lemon Sauce
1/2 cup red cinnamon candies
1 cup unsweetened apple juice
2 Tbls butter
Combine ingredients in sauce pan and bring to boil.  Simmer,r uncovered, stirring occasionally until candies are melted.


Note: Lemon Sauce mix substitute: 1/4cup sugar, 4 tsp corn starch, 2 Tbls lemon juice and 1 tsp lemon extract.
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