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Desserts

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« Reply #60 on: October 11, 2009, 11:41:28 pm »

Busy Day Peach Cobbler

2 large cans of sliced peaches
1 package yellow cake mix
1 cup packed brown sugar
1 Stick butter
 Cinnimon

Preheat oven to 350.  Pour both cans of sliced peaches (only juice of 1 can) into a 8x9 pan. Sprinkle cinnimon on top of peaches, spread brown sugar evenly over peaches.  Pour cake mix (dry) on top of everything and spread evenly.  Cut butter into little squares and place ontop of cake mix in rows of 4 untill you have covered cake mix, bake until cake has formed a crust and is golden brown. (20-30 minutes)
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« Reply #61 on: October 12, 2009, 09:40:48 pm »

Heavenly Peach Pie

3/4 cup flour
1/2 tsp. salt
1 small pkg. vanilla pudding
1 egg
1 tsp. baking powder
1/2 cup milk
1 large can of peaches, (3-1/3 cups) save the juice
1 (8 oz.) package of cream cheese
1/2 cup sugar
1/2 tsp. cinnamon

Combine flour, baking powder, salt, pudding mix, egg, and milk in a large bowl. Beat for two minutes on medium speed. Pour into a 10 inch greased pie pan. Place drained peaches on top, then set aside. Combine cream cheese, 1/2 cup sugar, and 3 tablespoons peach juice. Beat for two minutes until smooth. Spoon on top of the peaches and keep away from the edge--about 1 inch. Sprinkle 1 tablespoon of sugar and 1/2 tsp. of cinnamon on top. Bake at 350  for 30-35 minutes. 
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« Reply #62 on: October 13, 2009, 10:42:40 pm »

Pink Fluff

1 21 oz can strawberry pie filling
1 14 oz can Eagle Brand sweetened condensed milk
1 16 oz can pineapple tidbits or chunks, drained
1/2 cup chopped pecans
1 8 oz container Cool Whip

Mix all together and chill 3-4 hours before serving.
 
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« Reply #63 on: October 14, 2009, 07:23:25 pm »

Peach Crisp

6 fresh peaches, pitted and thinly sliced
3/4 cup light brown sugar
1 cup coarsly crushed cinnamon graham crackers
3 tbls butter, softened

Preheat oven to 375.  Grease an 8x8 baking dish.  Combine peaches and brown sugar in baking dish.  In a small bowl, combine crackers and butter.  Sprinkle over peaches and bake 30-35 minutes or until peaches are bubbly.  Serve warm.
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« Reply #64 on: October 15, 2009, 08:15:38 pm »

Chocolate Mousse

1 cup (6 ounces) semisweet chocolate chips
1 pint (2 cups) heavy cream
1/8 teaspoon instant coffee granules
1 teaspoon warm water

In a small saucepan, melt the chocolate over low heat until smooth, stirring constantly. Set aside until slightly cooled. Place heavy cream in a large bowl and beat with an electric beater until soft peaks form. Gently fold in the chocolate. In a cup, dissolve the instant coffee in the water then gently fold into the chocolate mixture. Cover and refrigerate until ready to serve. 


Healthy Chocolate Mousse

2 pkg Sugar Free Instant Chocolate Pudding
2 1/3 cups cold skim milk
1 8 oz carton Lite Cool Whip

Mix Pudding and milk until smooth, add cool whip.  Serve in individual dishes with garnish of your choice.
 
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« Reply #65 on: October 16, 2009, 08:09:44 pm »

Blackberry/Apple Pie

5 cups apples, peeled, thinly sliced
1 pint blackberries, fresh or frozen
1 Tbls lemon juice
3/4 cup granulated sugar
2 Tbls cornstarch
2 Tbls butter
1 egg, slightly beaten
1 Tbls water or milk
pie shell for two-crust 9-inch pie

Preheat oven to 375.
Top bottom pastry with thin layer of apples.  Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice.  Add sugar and cornstarch and toss gently.  Spoon into pie shell; dot with butter.  Top with crust; seal edges. Combine egg and water or milk; brush over top and edges of pie.  Bake at 375 for 50 minutes or until filling is bubbly and apples are tender.  Sprinkle with additional sugar.  Serve warm or cold.
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« Reply #66 on: October 17, 2009, 08:59:35 pm »

Sweet Potato Pie

4 eggs
1 can condensed milk
1 1/4 cups sugar
3/4 cup butter, melted
2 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp vanilla
1 tsp lemon
1/2 tsp nutmeg
1/2 tsp salt
4 cups mashed cooked sweet potatoes
2 unbaked 9 inch pastry shells

In a mixing bowl, combine all but sweet potatoes; mix well.  Beat in sweet potatoes.  Pour into shells. Bake at 425 for 15 minutes then reduce heat to 350 and bake 30-35 minutes longer or until a knife inserted into the middle of pie comes out clean.  Cool completely.  Serve with whipped topping.  Refrigerate left overs.
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« Reply #67 on: October 18, 2009, 08:50:34 pm »

Apple Butter Pie


1/2 cup apple butter
1 egg, lightly beaten
1/2 cup sugar
1 tablespoon all-purpose flour
2 cups evaporated milk
Ground cinnamon
1 (9 inch) unbaked pastry shell
 
 
In a bowl, combine apple butter, egg, sugar, flour and milk; mix well. Pour into the pie shell; sprinkle with cinnamon. Bake at 425 for 10 minutes. Reduce temperature to 350; bake 35 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.   
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« Reply #68 on: October 19, 2009, 07:21:21 pm »

Chocolate Fudge Pie

1/2 cup water
1 tablespoon cornstarch
3 (1-ounce) squares unsweetened chocolate
1 (14-ounce) can sweetened condensed milk
2 eggs
1/4 cup (1/2 stick) butter, softened
1/8 teaspoon salt
1 cup pecan halves, optional
1 (9-inch) chocolate graham cracker pie crust

Preheat the oven to 350.
In a small bowl, combine the water and cornstarch; set aside.
In a medium saucepan, melt the chocolate in the sweetened condensed milk over low heat, stirring occasionally.
Add the cornstarch mixture, eggs, butter, and salt; mix until smooth. Remove from the heat and add the pecan halves, if desired; mix well and pour into the crust.   Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Allow to cool on a wire rack then cover and chill for at least 2 hours before serving
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« Reply #69 on: October 20, 2009, 08:43:55 pm »

Cranberry Cobbler

3 cups fresh cranberries
1-1/2 cups sugar, divided
1/2 cup chopped walnuts
2 eggs
3/4 cup all-purpose flour
1/2 cup butter, softened and cut into pieces

Preheat oven to 325. Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon. In a large bowl, beat eggs until fluffy. Gradually add remaining 3/4 cup sugar then gradually add in the flour, mixing well. Slowly beat in butter until thoroughly combined and smooth then spread batter over cranberries. Bake 55 minutes, or until entire crust is brown. Serve hot or cold.
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« Reply #70 on: October 21, 2009, 09:28:34 pm »

Crunchie Fruit Cobbler

1 quart blueberries or 1 quart blackberries
4 large peaches, peeled and sliced
1 1/2 cup sugar
2/3 cup of flour
1 teaspoon cinnamon

Topping:
2 cups flour
1 cup brown sugar
1 cup old fashioned rolled oats
8 ounces butter
3/4 cup nuts, coarsely chopped (your choice)

 

Peel, pit and slice or chunk the peaches; combine the sugar, flour and cinnamon and then mix it with the fruits.  If your are using particularly juicy fruit, you will need to add a tad more flour to bind. The mixing is best done gently as whole berries are preferable. Pour into baking dish.  With a fork or pastry cutter, blend the flour into the butter until it becomes the consistency of very coarse corn meal. Blend in brown sugar, small amounts at a time.  Add the Oatmeal and nuts and spoon over fruit mixture.   Bake in a 350 degree oven for about 45 minutes or until the crisp browns and the fruit bubbles.  Cool until just warm and serve with ice cream or cool whip.
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« Reply #71 on: October 22, 2009, 08:10:41 pm »

Coconut Rum Pie
 
2-envelopes Dream Whip
2-1/2-cups cold milk
2-pkgs vanilla flavor instant pudding
1-1/3-cups coconut
1/4 cup rum or ( 2 t. Rum flavoring )
1-1/3 cup chopped nuts.
1-baked 9-inch pie shell, cooled

Prepare whipped topping mix with one cup of milk as directed on package.  Using large mixing bowl, add remaining 1-1/2 cups of milk, pie filling mix and rum. Blend, then beat on high speed for 2-minutes, scraping bowl occasionally. Fold in coconut and pecans. Spoon into pie shell. Chill at 4-hours. Garnish with pecan halves and additional coconut, toasted, if desired.
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« Reply #72 on: October 23, 2009, 06:51:04 pm »

Sugar Cream Pie

1 1/3 cups sugar
1/2 cup all-purpose flour, unsifted
1/2 pint (1 cup) whipping cream
3/4 cup milk
1 (9-inch) unbaked pie shell
2 tablespoons butter, cut into small pieces
Pinch nutmeg

Preheat oven to 450.

Combine sugar, flour, cream, and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approximately 10 minutes, and then reduce the heat to 350 degrees and cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.

Note: If using a glass baking dish, lower oven temperature by 25 degrees.
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« Reply #73 on: October 23, 2009, 06:56:31 pm »

Baked Stuffed Apples

4 large apples
1/2 cup brown sugar
1/3 cup softened butter
Grated rind and juice of 1/2 orange
1/4 tsp. ground Cinnamon
2 TBLS. crushed Nilla wafers
1/2 cup chopped pecans
1/2 cup dried fruit mix (apricots, pineapple,cranberries) chopped into small pieces.

Preheat oven to 350.  Wash apples and remove cores.  Using a sharp knife carefully enlarge each core cavity to twice it's size by shaving off more apple flesh around it's center.  Score each apple around it's equator.  Stand apples in a baking dish.  Mix brown sugar, butter, orange rind and juice, cinnamon and crushed wafers.  Beat well then stir in the dried fruit and nuts.  Divide the filling among the apples, piling it high.  Cover the filling in a small piece of  foil.  (so it doesn't fall out)  Bake for 45-60 minutes until each apple is tender. 
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« Reply #74 on: October 23, 2009, 06:57:14 pm »

Pumpkin Pecan Crumble

1 16 oz can pumpkin
1 12 oz can evaporated milk
1 egg
1 cup sugar
1 1/2 tsp pumpkin pie spice
1 box yellow cake mix
1 cup melted butter
1 cup chopped pecans

Mix together pumpkin, milk, egg, sugar and pumpkin pie spice.  Pour into 9x13 baking pan.  Sprinkle dry cake mix over the pumpkin mixture.  Drizzle melted butter over cake mix and sprinkle pecans on top.  Bake at 350 for 40-45 minutes or until set. 
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