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Desserts

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Author Topic: Desserts  (Read 701 times)
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« Reply #90 on: October 27, 2009, 07:42:20 pm »

Cherry Cream Cheese Pie

1 8 oz. package of Philadelphia brand cream cheese (softened)
1 can of Borden's brand sweetened condensed milk
1/4-1/2 cup of lemon juice
1 can of cherry pie filling
1 graham cracker pie crust

Blend the cream cheese, lemon juice, and condensed milk until there are no lumps. Pour into the pie shell and chill until firm. Pour the cherry pie filling on top and serve. 
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« Reply #91 on: October 27, 2009, 07:44:06 pm »

Banana Blueberry Cream Pie

1 8oz pkg cream cheese, softened
1 cup sugar
1 ready made 9 inch graham cracker pie crust
2 large bananas
1 8 oz container Cool Whip
1 can Blueberry pie filling (or 1 and 1/2 cups of fresh blueberries)

Slice bananas into pie crusts, covering bottom completely. Mix sugar into cream cheese. Gently fold Cool Whip into cream cheese and sugar. Spread evenly into pie crust. Spread Blueberries across top of pie. Chill 3-4 hours before serving.   
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« Reply #92 on: October 27, 2009, 07:44:41 pm »

Strawberry Cream Jell-O

1 Large box of sugar-free Strawberry Jell-O
1 Large can of crushed pineapple
1 16 oz. container of low-fat sour cream
3-4 Large bananas, diced
1 Large container of frozen strawberries


Make the Jell-O according to the box directions EXCEPT instead of adding the cold water add the frozen strawberries.
As the strawberries start to thaw in the boiling water, cut them into small pieces (your hands will turn red from the dye but it will wash off).   After all of the strawberries are cut up and pretty much thawed, add the bananas and crushed pineapple UNDRAINED.
Pour half of the Jell-O mix into a 9x13 glass cake pan and refrigerate for at least 3 hours.  Set aside the rest of the Jell-O mixture.  Remove mixture from refrigerator and pread the container of sour cream over the first layer of Jell-O and pour the remaining Jello mixture on the top.  Refrigerate overnight. 
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« Reply #93 on: October 27, 2009, 07:45:15 pm »

Turtle Trifle

8 oz Cream Cheese, softened                     
1 1/2 cups whipping cream
1 1/2 tsp. vanilla extract
1 (2 lb.) frozen pecan pie, thawed and cut into 1 inch cubes                     
1/3 cup chocolate  fudge topping
1/3 cup caramel topping
1/2 cup chopped toasted pecans

Beat cream cheese, whipping cream, and vanilla extract in a large bowl at medium speed for 2 to 3 minutes or until smooth and firm.
Place half of pie cubes in the bottom of a 4 quart trifle dish or tall, clear 4 quart glass bowl.  Spread half of whipped cream mixture over pie cubes.  Drizzle with half each chocolate fudge topping and caramel topping.  Sprinkle with half of chopped pecans. Repeat layers.  Cover and chill at least 1 hr or up to 8 hrs.   
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« Reply #94 on: October 27, 2009, 07:47:09 pm »

Upside-Down Apple Pie

6 tablespoons (3/4 stick) butter, melted, divided
1/2 cup packed light brown sugar
1/2 cup chopped pecans
1 (15-ounce) package folded refrigerated pie crusts
1 cup granulated sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
5 large Granny Smith or other firm apples, peeled, cored, and cut into 1/2-inch wedges
   
Preheat oven to 375. Coat a deep-dish pie plate with nonstick cooking spray and line it with waxed paper. Coat wax paper with cooking spray.
In a small bowl, combine 4 tablespoons butter, the brown sugar, and pecans; mix well and spread evenly over bottom of pie plate. Unfold 1 pie crust and place it in pie plate, pressing crust firmly against nut mixture and sides of plate; set aside.   In a large bowl, combine granulated sugar, flour, cinnamon, and remaining 2 tablespoons butter; mix well. Add apples and toss gently to coat. Spoon into pie crust.   Unfold second pie crust and place over apple mixture. Trim and fold edges together to seal. Using a knife, cut four 1-inch slits in top crust.  Bake 1 to 1-1/4 hours, or until crust is golden. Carefully loosen wax paper around rim and invert pie onto a serving plate while still hot. Remove wax paper and allow to cool slightly; cut into wedges and serve warm, or allow to cool completely before serving.
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« Reply #95 on: October 31, 2009, 12:35:41 pm »

Applesauce In The Oven


6 large tart apples. peeled and sliced
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon vanilla extract

Place apples in a greased baking dish.  Sprinkle on the sugar, cinnamon and vanilla.  Toss to coat apples.  Cover and bake at 350 degrees for 40-45 minutes, stirring occasionally until apples are tender.  Uncover and mash with a fork.  Serve warm.
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« Reply #96 on: November 02, 2009, 10:25:36 am »

Mango Pie

2 8 oz pg cream cheese, softened
3/4 cup sweetened condensed milk
1 1/2 cups pureed or mashed canned mango (Swad brand Alphonso mango slices in syrup, drained)
1/4 tsp saffron threads
1/4 tsp ground cardamom
1 9 inch graham cracker pie crust
Whipped cream

In a large bowl, beat cream cheese with mixer on medium, until fluffy, about 2 minutes.  Add the condensed milk, mango, saffron and cardamom and continue to beat until the mixture is smooth and well blended, about 2 minutes more.
Pour the filling into the pie crust, cover and freeze for at least 6 hours.  Defrost for 10 minutes before serving and top with whipped cream. 
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« Reply #97 on: November 02, 2009, 10:26:27 am »

Swedish Apple Pie (It lacks a crust and the pastry topping creates a crunchy layer.  Very tasty)

FILLING

2/3 cup raisins
3 medium apples, peeled and sliced
1 Tbls sugar
1 tsp cinnamon
1/2 tsp nutmeg

TOPPING

3/4 cup butter
1 cup flour
1 cup sugar
1/2 tspsalt
1 egg, beaten
1/4 cup chopped walnuts


Preheat oven to 350.  Place the raisins in a small bowl, cover with hot water and microwave them on high until they become plump, about 20-30 seconds.  Drain , then combine them with the apple slices.  Transfer the fruit to a 9 inch pie pan ( it should not be more than 2/3 full.  In a small bowl, mix the sugar, cinnamon and nutmeg and sprinkle the mixture over the fruit. 

To make the topping, melt the butter and set it aside.  In a separate bowl, stir together the flour, sugar, salt and egg until they're evenly blended.  Whisk in the butter , then spread the topping over the fruit and sprinkle on the nuts.

Bake until golden brown, about 40 minutes.  Serve with vanilla ice cream or whipped topping. 
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« Reply #98 on: November 02, 2009, 10:45:44 am »

Chocolate Chess Pie

1/2 cup unsalted butter, cut into pieces
4 oz bittersweet chocolate, coarsely chopped
1 1/4 cup sugar
1 TBLS fine yellow corn meal
1/4 tsp salt
1/4 tsp cinnamon
3 large eggs at room temperature
1 large egg yolk
1/4 cup milk
1 1/2 tsp vanilla extract
Pre-baked 9 inch deep dish pie shell

Preheat oven to 325.  Put butter in top of a double boiler set over but not in, slow simmering water.  Scatter the chocolate over the butter without mixing and let it stand until the chocolate and butter have melted, about 6 minutes.  Whisk the chocolate mixture until it's smooth then remove it from the heat and set it aside for 10 minutes to cool.

In a large bowl, use your hands to combine the sugar, cornmeal, salt and cinnamon.  In another bowl, lightly beat together the eggs and yolk.  Add them to the sugar mixture, along with the milk and vanilla extract, and whisk together until they're evenly blended.  Then whisk in the chocolate mixture until smooth and pour the filling into the pie crust.

Place pie on center oven rack and bake for 35 minutes.  Rotate it 180 degrees and continue to bake until it puffs up and forms a thin crusty layer, about 20 minutes more.  Transfer pie to a wire rack to cool for at least 1 1/2 hours.  Serve it slightly warm or at room temp with vanilla ice cream or whipped topping. 
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« Reply #99 on: November 10, 2009, 10:45:54 am »

Cherry-Chocolate Crisp


1 (21 ounce) can cherry pie filling
1/2 cup baking mix
1/2 cup packed brown sugar
1/2 cup quick-cooking oats
1/4 cup firm butter
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees.  Spread the pie filling in an ungreased 8-inch square pan.

In a medium bowl, mix the baking mix, brown sugar and oats.  Cut in butter until crumbly.  Stir in chocolate chips.  Spoon mixture evenly over pie filling.

Bake 30 to 35 minutes or until very bubbly around the edges.

Good served warm with a scoop of ice cream or a dollop of whipped cream.

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« Reply #100 on: January 30, 2010, 11:15:23 pm »

Snow Cream

One big pan  fresh snow, (no bird droppings or sticks)  One egg, one cup sugar one tsp. vanilla.   After getting the clean snow, beat the egg with the sugar; add  vanilla.    Make a valley in the fresh snow, stir in the egg, sugar and vanilla mixture.   Mix 'til smooth and creamy.   Enjoy
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