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Desserts #2

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CARROT SOUFFLE     > Back to Top <

3 pounds carrots
1-1/2 cups margarine
6 large eggs
1/2 cup plain flour
1 tablespoon baking powder
3 cups sugar
1/4 teaspoon cinnamon
(Picadilly uses vanilla.)

1st Day - Cook carrots - drain and chill in refrigerator - keep in refrigerator. (Picadilly steams the carrots.) 2nd day - Process carrots in food processor then add other ingredients slowly until all gone. Pour into 2 greased souffle dishes (1 1/2 quart dishes). Bake at 350o F for 1 hour. Sprinkle with powdered sugar.




CHOCOLATE SOUP     > Back to Top <

* Caramelized bananas:
2 large bananas, peeled & diced
1 tablespoon dark rum
1/4 cup granulated sugar
1.5 teaspoons unsalted butter

* Soup:
2 cups whole milk
5 ounces bittersweet chocolate, chopped
* Meringue:
3 large egg whites
2/3 cup powdered sugar

Place the diced bananas in a medium-size mixing bowl. Add rum and toss to coat. Set aside.

Heat a heavy-bottomed skillet over medium-high heat. When it is warm, sprinkle the sugar in an even layer into the pan. As the sugar begins to melt, tilt the pan from side to side to prevent the sugar from burning. When the sugar turns a light golden brown, stir in the butter. Carefully add the banana-rum mixture and spread in an even layer in the pan. Cook until almost all of the liquid has evaporated and the bananas are soft but not mushy. Remove from the heat and pour the caramelized bananas onto a plate. Cover with plastic wrap to keep the caramel from drying. Let cool for about 20 minutes.

Pour the milk into a 2-quart saucepan and bring to a boil over medium-high heat. Add the chopped chocolate. Stir until well blended and the chocolate has melted. Bring the mixture to a boil again, stirring occasionally. Remove saucepan from the heat and set aside.

Place one large spoonful of the caramelized bananas in the bottom of each soup bowl(oven-safe preferred). Cover the bananas with the hot chocolate soup, filling each bowl three-quarters full. Set the four soup bowls on a baking sheet and refrigerate. Chill until firm, at least 2 hours.

Place the egg whites in a medium sized mixing bowl and beat with an electric mixer on medium speed until foamy. Increase the mixer speed to medium high and add the powdered sugar, 1 tablespoon at a time. Continue beating until egg whites form stiff peaks. Place the meringue in a large pastry bag fitted with a 3/4-inch star tip. Remove the soup from the refrigerator and pipe meringue decoratively on top.

Preheat oven to 450o F. Set soup bowls in a deep roasting pan or baking dish filled one-third of the way with warm water. Let stand for about 30 minutes.

Remove the soup bowls from the warm water bath and place them on a baking sheet. Bake until the meringue begins to brown, about 3 to 5 minutes. The soup should not get hot. Serve immediately. Makes 4 servings.





1-1/2 cups whole frozen raspberries (about 6 ounces)
1 tablespoon sugar, or to taste
3 ounces white chocolate pudding (recipe follows)
1-1/2 cups cubed low-fat brownies (recipe follows
1 tablespoon Cointreau (orange flavored liqueur)

Thaw 3/4 cup raspberries and process in food processor or blender until smooth, about 10 seconds. Strain, if desired, using fine sieve to remove seeds. Stir in sugar until dissolved. Set aside. Reserve remaining raspberries for assembly of dessert. (Fresh raspberries may also be used.) Prepare White-Chocolate Pudding. Cut brownies into 1-inch cubes. Arrange cubed brownies on bottom of clear glass bowl. Sprinkle with 1 tablespoon Cointreau and top with about 1/2 cup white-chocolate pudding. Evenly distribute raspberry sauce over pudding. Sprinkle reserved frozen berries evenly in a layer, especially around sides. Spoon another 1/2 cup pudding over berries. Finish with a layer of sauce and raspberries. (Store any remaining pudding for another use.) Serve soon after assembly, while berries are still partially frozen.





2 cups milk
1/3 cup sugar
3 tablespoons cornstarch
2 ounces white chocolate chips

Scald 1-1/2 cups milk for 3 to 4 minutes in microwave or a saucepan on medium low. Add sugar and white chocolate to dissolve. In small bowl whisk cornstarch and remaining milk. Combine both milk mixtures and cook in double boiler at medium heat for 5 minutes or until thickened. Pour into a shallow dish to cool. Stir occasionally to release steam. Refrigerate. Makes four 1/2-cup servings.




FUDGE BROWNIES     > Back to Top <

1/2 cup margarine
1 cup brown sugar
1/2 cup white sugar
1/4 cup buttermilk
3/4 cup European-style cocoa
2 eggs
2 teaspoons vanilla
1 cup flour
1/4 teaspoon baking soda
1 cup chocolate chips

Preheat oven to 350o F. Grease 9- by 13-inch glass baking pan with cooking spray. In a saucepan, combine margarine, sugars and buttermilk. Cook and stir over medium heat, just to boiling. Remove from heat, allowing mixture to cool slightly. Stir in cocoa, then eggs and vanilla. Mix flour and baking soda together, then incorporate into cocoa mixture with 25 to 30 strokes. Fold in chocolate chips. Spread evenly in prepared pan. Bake 18 to 20 minutes. (Do not overbake.) Allow to cool before cutting. Makes 24 pieces.




PEACH COBBLER 1     > Back to Top <

My cobbler recipe is baked in a baking dish, but I would imagine that it would work just as well in a Dutch oven.
1/2 cup sugar
1/2 cup milk
1/2 cup flour
1 can sliced peaches
1/2 teaspoon baking powder
1/2 cup peach juice
1/2 stick butter or margarine

Combine dry ingredients. Mix in milk. Melt butter in baking dish. Pour batter over butter. Arrange peach slices on top of batter, cover with peach juice. Bake at 350o F for 20 minutes.

I usually double this recipe and it sometimes takes longer than 20 minutes to bake. It should be golden and bubbly when it is done. I also frequently substitute other canned fruits for the peaches, tart cherries or blackberries are especially tasty.





1 (8 ounce) package cream cheese, softened
1 can Eagle Brand condensed milk
1/3 cup frozen orange juice concentrate, still frozen
1 (20-ounce) can crushed pineapple, drained
1 (9-inch) graham cracker crust

Mix softened cream cheese and condensed milk until smooth. Mix in frozen orange juice. Stir in drained crushed pineapple and pour into graham cracker pie crust. Garnish with mandarin oranges. Refrigerate several hours. You can also make this with fat free cream cheese and fat free condensed milk.




EASY FRUIT COBBLER     > Back to Top <

1 (1/2 cup) stick butter
1 cup flour
1 cup sugar
dash of nutmeg and/or cinnamon (optional)
2 teaspoons baking powder
1 cup milk
4 cups (2 pints) any fruit

Preheat oven to 350o F. Melt butter in 2-quart baking dish in oven or microwave. Mix together flour, sugar, nutmeg and/or cinnamon (if desired), baking powder and milk. Pour batter over melted butter. Don't mix. Cover with fruit. Don't mix. Bake about one hour or until top is golden brown. Batter will rise to top.




CHESS PIE     > Back to Top <

2 eggs
1-1/2 tablespoons flour
2/3 cup brown sugar, firmly packed
1/2 teaspoon salt
1 cup pitted dates
1 cup walnut meats
1 teaspoon vanilla
1 cup heavy cream
1/2 cup seedless golden raisins
9-inch unbaked pie shell

Beat eggs until thick and light. Mix flour, sugar and salt and add to eggs, beating constantly. Coarsely chop dates and walnuts. Add to egg mixture, along with vanilla, cream and raisins. Place in pie shell and bake at 350o F for 50 to 60 minutes or until a knife inserted near the center of the pie comes out clean.




IRISH SHERRY TRIFLE     > Back to Top <

1 pound bought sponge cake
8 ounces raspberry jam
3/4 cup GOOD sherry (not cooking sherry)

5 large eggs
1-1/2 tablespoons granulated sugar
3/4 teaspoon pure vanilla extract
3 cups half-and-half

2 1/2 cups whipped cream
8 glace cherries

Sandwich the mounds of sponge cake together with raspberry jam. If you use trifle sponges (ladyfingers) Sandwich them together in pairs. Next make the egg custard . Beat the eggs with the sugar and vanilla extract. Heat the milk to the "shivery" stage and add it to the egg beating it all the time. Put into a heavy saucepan and stir over a gentle heat until custard coats back of a wooden spoon lightly. Don't let it boil or it will curdle. Cut the sponge into 3/4 inch slices and use these to line the bottom of a 7-1/2 cup glass bowl, sprinkling generously as you go along. pour in some of the egg custard and then add another layer of the sponge. Sprinkle with the remainder of the sherry. Spread the rest of the custard over the top. Cover and leave for 5 to 6 hours, or preferably overnight, to mature. Before serving, spread whipped cream over the top. Decorate as you like using the glace cherries. Makes 8 - 10 servings





2-1/2 cups crushed graham crackers*
3/4 cup melted butter or margarine*
4 cups confectioners' sugar*
16 ounces cream cheese*
1 (8 ounces) can crushed pineapple, drained
3 medium bananas, cut into fourths
1 (12 ounce) container whipped topping
maraschino cherries
chocolate syrup
pecan halves

Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9 x 12-inch pan. Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours, then serve




PEACH COBBLER 2     > Back to Top <

1 cup flour
1 cup sugar
1 cup milk
1 large can peaches
1 stick butter or margarine

Mix the flour, sugar, and milk all together and pour into a pan. Open the peaches and pour peaches and juice into pan. No need to mix, just spread them over the liquid mixture. Then cut the butter or margarine in slices over everything. Cook in the oven on 350o F until done and browned on top




PEACH COBBLER 3     > Back to Top <

7 Cups sliced Peaches
1 Cup pineapple juice
1 yellow cake mix

Line Dutch oven with aluminum foil. Do not let the foil hinder the lid from closing completely. Mix peaches and pineapple juice together. In a separate bowl mix up the cake mix WITHOUT EGGS - add water until mix is pourable. Pour in fruit/juice mixture, then cake batter (you can previously mix the two together if wished). Cover and add coals to top and bottom of oven. Remember fresh fruit cobblers will take more time and heat to cook. Follow up with 15 minutes. checks. The cobbler should cook within 30-40 minutes. When cake is golden brown, and cracking it's finished.




APPLE KUCHEN Or Peach or Pear Kuchen     > Back to Top <
This is a delicious German recipe. It can also be used with pears (Pear Kuchen), using 32 ounces canned pears (drained) and 1 box devil's food cake mix; or peaches (Peach Kuchen), using 29 ounces canned sliced peaches (drained) and 1 box of white cake mix.

1 (18.25 ounce) box yellow cake mix
1/4 cup margarine, softened
1/2 cup flaked coconut
4 or 5 large baking apples
1/2 cup white sugar
1 teaspoon ground cinnamon
1 cup sour cream
1 egg
Peel, core, and cut each apple into 8 wedges.

Cut margarine into DRY cake mix until crumbly. Mix in coconut and pat lightly into a 13 x 9-inch greased and floured pan, building up the edges slightly. Arrange the apple wedges on top.
Mix the cinnamon and sugar and sprinkle over the apples. Mix the sour cream and egg and drizzle over the top (this does NOT completely cover the apples). Bake for about 30-40 minutes in a preheated 350o F oven or until the edges are golden and the apples are tender.





1 cup whipping cream
3 tablespoons cocoa
1/4 cup plus 1 tablespoon powdered sugar
2 quarts medium-size fresh strawberries

Beat whipping cream until foamy. Sift cocoa and powdered sugar together; add to cream, beating until soft peaks form. Serve with strawberries. Serves about 12.





4 ounces bittersweet chocolate
4 ounces semisweet chocolate
1-1/2 cups cream
10 egg whites (whipped)
7 egg yolks
6 tablespoons all purpose flour
3 teaspoons vanilla extract
4 1/2 tablespoons unsalted butter
4 tablespoons superfine sugar
5 tablespoons brandy
4 tablespoons sugar
3 tablespoons butter, softened

1 cup confectioners sugar (sifted)
3 tablespoons butter, melted
1 cup whipping cream (whipped to soft peaks)
1/4 teaspoon vanilla
1/8 teaspoon salt

Melt chocolate in double boiler (or ultra-low burner). Add superfine sugar, brandy and vanilla. Stir and set aside to cool.

In a separate pan, melt butter, add flour, and cook for three to five minutes to remove the flour taste. Add 1 to 1-1/2 cup cream and blend into butter mixture. Heat, but do not boil. Let cool. slightly. Add egg yolks one at a time, beating well after each addition. Add chocolate mixture and blend completely. Cover and set aside for three to four hours at room temperature.

Butter 10 small individual souffle dishes and place sugar in each one, shake to have sugar coat the dish and set aside. When ready to bake the souffles, whip the egg whites and gently fold into chocolate mixture. Pour into dishes, filling almost to the top). Place in preheated oven 375o F in a pan filled with boiling water (water should come up halfway to the top of the dishes). Bake for 25 to 30 minutes or until puffed up over dishes. Serve immediately.

* To prepare the sauce, mix melted butter, salt, vanilla extract and sugar. Gently fold in the whipped cream. Place a dollop onto the souffle and garnish with fresh raspberries. Pass extra sauce. Souffles may be dusted with confectioners sugar in lieu of sauce.




MUD PIE     > Back to Top <

1 oreo cookie crust (or plain chocolate) NOTE: You can buy these in the baking section at the supermarket)
1 gallon coffee ice cream, softened (NOT melted)
(I have heard that Starbuck's Mocha is the best for this recipe.)
1 can hersheys syrup

Pour the softened ice cream into the cookie crust. Spread evenly to edges. (There will be sort of a "mound" in the middle. Put in freezer until set. Remove from freezer and pour chocolate over ice cream. (As much as you desire.) Again, put in freezer to set, and do not remove until ready to serve. To slice, put knife into cup of hot water. Wipe knife and re-dip into water before each cut. Garnish with whipped cream and chopped nuts, if desired.




HELLO DOLLY DESSERT     > Back to Top <

2 cups graham cracker crumbs
1/4 cup sugar
2 tablespoons ground cinnamon
1/3 cup butter or margarine, melted
2-1/2 cups chopped pecans
2 cups (12-ounce) semisweet chocolate morsels
2 packages (6 ounces each) white chocolate, finely chopped
1 package (14-ounce) flaked coconut
1 can (14-ounce) sweetened condensed milk

Combine first 3 ingredients; stir in butter. Press into bottom and 1-inch up sides of a 10-inch spring-form pan. Layer with chopped pecans, chocolate morsels, white chocolate (do not use white chocolate morsels for this recipe), and coconut; press down firmly. Pour condensed milk over coconut. Bake at 350o F. for 40 to 45 minutes. Cool 10 minutes on a wire rack. Run a knife around edge to release sides; remove sides of pan. Cool completely on wire rack. Slice and reheat before serving (slicing before it cools causes it to crumble). Serves 12 to 15.





(similar to St. Louis Goey Cake)
1 package yellow cake mix
3/4 Cup butter
2-1/2 Cups quick oats
12 Ounces preserves or jam
1 tablespoon water

Preheat oven to 375o F. Melt butter. Combine cake mix and oats in a large bowl; stir in the melted butter until the mixture is crumbly. Measure half of this mixture (about 3 cups) into a greased 13 x 9 x 2-inch pan. Press firmly into pan to cover the bottom. Combine preserves and water; spoon over crumb mixture in pan, and spread evenly. Cover with remaining crumb mixture. Pat firmly to make top even. Bake at 375o F for 20 minutes -- top should be very light brown. Cool completely before cutting into bars.





4 slices White Bread, crusts trimmed
2 tablespoons Butter or Margarine, softened
1-1/2 cups fresh Blueberries
1 teaspoon Cinnamon
2 cups Milk
1/2 cup Granulated Sugar
3 large Eggs, lightly beaten
1 teaspoon Vanilla Extract

Pre-heat oven to 350o F degrees.

Spread one side of each trimmed white bread slice with butter. Cut each slice into 4 squares. Arrange in a lightly buttered 8-inch square baking dish with the buttered sides of the bread facing up. Sprinkle the bread with the blueberries and cinnamon. In a saucepan over medium heat, heat the milk and sugar until warmed through, but do not bring to a boil. Stir until the sugar dissolves. Whisk together the warm milk mixture with the eggs and vanilla, being careful to temper the eggs a bit before blending. Pour the custard over the blueberries. Set the baking dish in a larger pan, and add enough hot water to produce a 1-inch-deep bath. Bake for 45 to 60 minutes, or until a knife blade inserted near the center comes out clean. Remove the custard from the water bath and cool 10 minutes before serving; or chill to serve later.





1 package puff pastry sheets
1 (12-ounce) bag frozen raspberries, thawed
3/4 cup sugar
3-1/2 tablespoons cornstarch
Dash salt

In medium saucepan, combine raspberries, sugar, cornstarch and salt. Cook over medium heat, stirring constantly until mixture boils and thickens, about 15 minutes. Refrigerate 1 hour or until mixture comes to room temperature. Thaw pastry sheets at room temperature 20 minutes. Preheat oven to 400o F. Unfold pastry on lightly floured surface. Roll each sheet into a 12-inch square and cut into 4 6-inch squares. Place 1/4 cup raspberry mixture in center of each square. Brush edges with water. Fold to form triangles, seal edges firmly with a fork. Place on 2 baking sheets. Bake 25 minutes or until golden. Makes: 8 turnovers





1/2 cup cold water
1 (15 ounce) package brownie mix
1/4 cup oil
1 egg
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon vanilla
strawberry slices
banana slices
1 (2-ounce) square semi-sweet chocolate, melted

Preheat oven to 350o F.

Bring water to boil. Mix together brownie mix, water, oil, and egg in a large bowl until well blended. Pour into greased and floured 12 inch pizza pan. Bake 25 minutes. Beat cream cheese, sugar, egg and vanilla in small mixing bowl at medium speed with electric mixer until well blended. Pour over crust. Bake 15 minutes. Cool. Top with fruit, drizzle with chocolate. Garnish with mint leaves, if desired. 10 to 12 servings. Microwave Tip: To melt chocolate, place unwrapped chocolate squares in small bowl. Microwave on high 1 to 2 minutes or until almost melted. Stir until smooth. (I usually microwave for 30 seconds stir, microwave another 30 seconds, until melted so I won't accidentally burn the chocolate.)





2 (8-ounce) pkgs. cream cheese
2/3 cup sugar
3 eggs
1 teaspoon almond flavoring

1 (8-ounce) sour cream
1/2 cup sugar
1 teaspoon vanilla

Mix together in mixer, put in greased 9-inch glass pie pan. Bake at 350o F 35 minutes. Let set for 10 minutes then add topping. Mix topping ingredients in mixer and put on top and bake at 350o F for 10 minutes. Cool and refrigerate. May be served topped with strawberries or raspberries.





1 cup flaked coconut, toasted
1/2 cup ground pecans
2 tablespoons butter, melted
3 (8-0z.) packages cream cheese, softened
1/2 Cup sugar,
1/2 teaspoon vanilla
1/4 teaspoon almond extract
3 eggs
1 egg white
1/2 teaspoon vanilla
1/3 cup sugar
2/3 cup flaked coconut toasted

In small bowl combine 1 cup toasted coconut, ground pecans, and melted butter. Press into a 9-inch spring-form pan. Set aside. In a large mixer bowl beat cream cheese with 1/2 cup sugar, 1/2 teaspoon vanilla, and the almond extract. Beat until fluffy. Add 3 whole eggs; beat on low until combined. Pour into crust lined pan. bake in a 350o F oven for 35 minutes. (cheesecake will not be done at this point) While cake is baking, beat egg white and remaining vanilla until soft peaks form, slowly add 1/2 cup sugar until stiff peaks form. Fold in 2/3 cup toasted coconut. Carefully spread on top of partially baked cake. Return to oven and bake for 20 minutes more. Cool on wire rack for 15 min. Loosen sides of pan from cake, cool 30 more min, remove sides, cool completely. Cover and chill for at least 4 hours. Garnish with strawberries.




SUMMERTIME DESSERT     > Back to Top <

1 pound bag Oreo cookies
1 stick (1/2 cup) melted margarine
2/3 cup semi-sweet morsels
1 stick (1/2 cup) margarine
1-1/2 cup (13-ounce can) evaporated milk
2 cup 10X sugar (fine powdered sugar)
1 teaspoon vanilla
1/2 gallon ice cream (vanilla or chocolate)

Crush cookies and combine with melted margarine. Press into 9 x 13-inch greased pan and refrigerate. In a saucepan, melt the morsels and remaining margarine. Gradually add the milk and sugar and boil for 8 minutes, stirring constantly. Remove from heat and add vanilla. Cool for about 10-15 minutes. Slice and spread ice cream over crust. Pour cooled chocolate mixture over ice cream and freeze.





4 slices French bread
2 tablespoons butter or margarine, softened
2 tablespoons sugar, divided use
1/4 teaspoon ground cinnamon
1-1/2 cups pitted fresh sweet cherries, halved
1 cup fresh pineapple chunks
1/2 cup fresh blueberries
3 to 4 tablespoons orange flavor liqueur or
pineapple juice
1/2 teaspoon grated lemon peel
1/2 cup low-fat sour cream or vanilla yogurt
Ground cinnamon

Spread both sides of French bread with butter. Mix 1 tablespoon of the sugar and cinnamon; sprinkle on one side of bread. Place on baking sheet, cinnamon side up. Bake at 400o F 10 to 12 minutes or until crisp. Combine fruit, remaining sugar, orange liqueur and lemon peel; mix well. Spoon fruit mixture over each slice of cinnamon toast. Top with sour cream and sprinkle with cinnamon.




SWEET CHERRY ICE     > Back to Top <

3 cups pitted fresh sweet cherries
2/3 cup unsweetened applesauce
1/3 cup sugar
1 envelope unflavored gelatin
1 cup cold water
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
Dash ground cloves

Puree cherries in a blender, food processor or food mill. Combine cherry puree with applesauce and sugar. Soften gelatin in cold water; heat until completely dissolved. Stir gelatin mixture, lemon juice and spices into fruit mixture. Pour mixture into 2 different refrigerator trays OR a 13 x 9 x 2-inch pan and freeze. After mixture has frozen, spoon into a large, chilled mixer bowl and beat until light and fluffy (work quickly to prevent melting). Return to refrigerator trays and freeze until firm. Makes 2 quarts.




CHERRY COBBLER:     > Back to Top <

Preheat oven to 400o F. Make a favorite cobbler crust. Pit and stem about 4 cups of cherries. Put in a bowl, and toss with 1 1/2 cups flour, 1 teaspoon lemon juice and 1/2 cup sugar. Put the cherries in a baking dish, top with the crust and bake for about 20 minutes, or until the crust is lightly golden and the juice is bubbling around the edges. Let stand 10 minutes before serving.




BRANDIED CHERRIES:     > Back to Top <

Put clean, dry, firm cherries into a sterilized jar. Add a little sugar, and cover with brandy. Close the jar and store in a cool, dark place. Turn the jar every day until sugar dissolves.




CHERRY SAUCE:     > Back to Top <

Pit and stem about 2 cups of cherries. Put them in a saucepan with 1/2 cup sugar and 1/4 cup water. Bring to a boil over medium heat and cook, uncovered, about 15 minutes or until the juice has thickened. If desired, strain. Serve the cherries warm or cold over ice cream or cake.




CHOCOLATE CHERRY CAKE:     > Back to Top <

Make a favorite two-layer chocolate cake and chocolate frosting. Spread one layer with frosting; then spread with very sweet chopped cherries. Add the second layer and frost. Top with a cluster of whole cherries with stems attached.




CHERRY BROWNIES:     > Back to Top <

Toss 1 cup pitted and coarsely chopped fresh sweet cherries into the batter the next time you bake brownies either from scratch or a mix.




CHERRY TOPPING:     > Back to Top <

Top chocolate ice cream with fresh pitted cherries and a jigger of whiskey or brandy -- or a favorite liqueur.




BUBBLY CHERRIES:     > Back to Top <

For brunch, combine a mixture of assorted fresh in-season fruits including pitted fresh cherries and stir in a little orange juice concentrate. At serving time, spoon into stemmed wine glasses and top off with a little lemon-lime carbonated beverage to add an interesting bubbly effect.




CHERRY ALMONDS:     > Back to Top <

For a special party or dessert, whip up chocolate dipped cherries. Melt semisweet chocolate chips and a little solid vegetable shortening in a double boiler over simmering water until smooth. Remove from heat. Dip fresh rinsed and well-dried cherries, stems intact (hold by stem), into chocolate then dip bottoms into chopped almonds. Place on waxed paper-lined tray until set.





2 cups crushed pretzels
2 tablespoons sugar
3/4 cup melted butter

Middle layer
8 ounces cream cheese, softened
1 cup sugar
8 ounces frozen whipped topping

Top layer
2 (3-ounce) pkgs strawberry gelatin
2 cups boiling water
2 (10-ounce) pkgs frozen strawberries
1 small can crushed pineapple, drained

Mix together crust ingredients and press into a 9 x 13-inch pan. Bake for 7 minutes at 400o F. Allow crust to cool while preparing the rest of the ingredients. Mix together the cream cheese, sugar and whipped topping until well blended and spread over the cooled crust. Chill for 2 hours. Dissolve the gelatin in boiling water, add the frozen strawberries and pineapple and mix well. Chill this mixture in the refrigerator until thickened. Spoon over the chilled cream cheese layer. Chill again for several hours. Cut into squares and top with whipped cream to serve.




RICE PUDDING 1     > Back to Top <

6 cups low-fat milk
1 cup white rice (not instant)
1/2 cup sugar
pinch salt

1 cup low-fat milk
3 eggs
1 teaspoon vanilla extract

Combine the first 4 ingredients in a deep, heavy-bottomed pot over medium-low heat. Let the mixture slowly come to a soft boil (it may foam up; that's ok). Continue the soft boil (too much of a boil will scorch the milk) for approximately 1 hour (that's what the recipe says - I find it takes longer) or until almost all the liquid has been absorbed. The boiling will start making a "pop" or "slapping" sound. When it does, the rice is finished. Remove from heat and add the last 3 ingredients. Combine well and let sit for 20 minutes. Serve warm or chilled. Great with cinnamon or nutmeg sprinkled on top!




RICE PUDDING 2     > Back to Top <
A really creamy rice pudding depends upon long slow cooking, that little knob of butter (suet was used in the past) and full cream milk. Stir the pudding once or twice during cooking - this releases the starch grains and helps to thicken the pudding.

A good 1/3 cup of short grain rice
2-1/2 cups of milk (1 pint)
2-1/2 tablespoons sugar
2 tablespoons butter
For the topping: grated nutmeg.

Preheat the oven to 300o F/Gas Mark 2. Put the rice into a l.2-liter/2-pint (5-cup) pie dish, add the milk, sugar and the butter, cut into small pieces about the size of a pea. Add the nutmeg and bake for 2 to 3 hours. Stir during this time, see above, Serve with cooked fruit or Jam Sauce.




RICE SOUFFLE PUDDING     > Back to Top <

Use the ingredients as above but omit the nutmeg
Cook the rice with the milk, sugar and butter in the top of a double saucepan, or basin over hot water, until the mixture has thickened and the rice is soft. Flavor the pudding with several leaves of lemon balm. Take off the heat and remove the herbs. Separate 2 eggs, beat the yolks and blend with the rice pudding. Whisk the egg whites; fold into the rice pudding. Spoon the mixture into a 18-cm/7-inch buttered soufflé dish. Preheat the oven to 325o F./Gas Mark 3 and bake for 25 to 30 minutes. Serve with a hot fruit puree or with a wine sauce.




RICE PUDDING 3    > Back to Top <

2-1/2 ounces (65 grams) round pudding rice (short grain)
2 pints of creamy milk
1 ounce of butter
2 ounces sugar
Pinch of ground nutmeg.

Put the rice and half the milk into a pie dish and stir in the butter and sugar. Cook at 275o F/ Gas Mark 1 for 1 hour. Stir in the remaining milk and continue cooking for 1 hour. Stir again and sprinkle with nutmeg and continue cooking for 1 hour (total 3 hours).  I have combined all the milk at once etc. and put into a 275o F oven and just stirred it a couple of times and let it cook for the 3 hrs. on its own. It's really yummy. My mother cooked hers this way.




BLUEBERRY FRITTERS     > Back to Top <

2 tablespoons all purpose flour
1 cup fresh blueberries
1 cup all purpose flour
2-1/2 teaspoon baking powder
1/4 cup sugar
pinch of salt
1 egg, beaten
1/3 cup milk
vegetable oil
powdered sugar

Combine 2 tablespoons flour and blueberries, toss lightly, and set aside. Combine 1 cup flour, baking powder, sugar, and salt in mixing bowl; mix well. Combine egg and milk; gradually add milk mixture to flour mixture; stir until smooth. Fold in blueberries. Heat 3 to 4 inches of oil to 375o F in Dutch oven; drop 3 to 4 scant 1/4 cupfuls of batter at a time. Cook 3 minutes or until golden brown on one side. Turn and cook another 3 minutes. Drain on paper towels. Sprinkle with powdered sugar. Yield: about 1 dozen.




BLUEBERRY CRISP     > Back to Top <

2 cups Blueberries, fresh or frozen
1 tablespoon Flour
1 tablespoon Sugar

1/2 cup Oatmeal, slow-cooking (old-fashioned)
1 teaspoon Cinnamon
1 tablespoon Flour
1 tablespoon Brown Sugar
2 tablespoons Butter or Margarine, melted

Blend together flour and sugar in a large bowl. Mix with blueberries and place in a 9 x 9-inch baking dish or pan. Topping- Mix all topping ingredients together in a large bowl. Sprinkle on top of blueberry filling in pan. Bake at 350o F for 45 minutes.




KICK THE CAN ICE CREAM     > Back to Top <

1 cup whole milk
1 cup half & half
1/2 cup sugar
1 teaspoon vanilla extract

Mix all ingredients together in a 1 lb coffee can. Tape the lid on the can. Place this in a 3-pound coffee can and fill all around the can with ice. Add about a cup of salt to the ice. Tape lid on the 3 lb can. Roll can around on a flat surface. Keep rolling until the ice cream is set (about 1/2 hour). Serves 4 or less.





2 cups crushed salted pretzels (do not use salt-free pretzels)
3/4 cup melted margarine or butter
3 tablespoons sugar
1 (8-ounce) package cream cheese
1 cup sugar
1 (8-ounce) tub whipped topping
1 large package strawberry gelatin
2 cups boiling water
2 (10-ounce) packages frozen strawberries

Mix first 3 ingredients and press into bottom of 13 x 9-inch pan. Bake at 400o F for 8 minutes. Cool completely. Beat together next 2 ingredients; fold in 1/2 of whipped topping. Spread over cooled crust and refrigerate until chilled. In a large bowl, add boiling water to gelatin and stir well. Stir in strawberries and continue stirring constantly until the strawberries are nearly thawed; pour over cream cheese mixture. Refrigerate until set. Garnish with remaining whipped topping.




PEACH COBBLER 4     > Back to Top <

1 Stick Margarine, melted
1 Cup Self Rising Flour
1 Cup Sugar
1 Cup Milk
1 Egg
1 Can Peaches, drained

Put the melted margarine in a baking dish, mix flour, sugar, milk and egg together really well (I do it in a blender) then CAREFULLY add the peaches so as not to make them sink to the bottom. Bake at 350o F until golden.




PINEAPPLE DELIGHT     > Back to Top <

3 cups milk
1 large package vanilla instant pudding
1 can Eagle Brand milk*
1 large carton Cool Whip
1 large can pineapple tidbits (drained)
1 large box vanilla wafers

Mix milk and pudding until thick. Add the Eagle Brand milk and Cool Whip and mix well. Layer the wafers, pineapple and pudding mixture. Repeat until all is used. Top with wafers.

*Note: you can leave out the condensed milk, if desired.
You can also mix this all together (except the vanilla wafers) instead of putting it in layers and then top with wafers.

Note: At our school cafeteria, they leave out the condensed milk and mix all together because it's faster, just not as pretty. This will work with peaches and bananas.



QUICK DESSERT RECIPE     > Back to Top <

1 box yellow cake mix
1 can pie filling mix ( either cherry, blueberry or whatever)
1 stick of butter

In 13 x 9-inch pan, put pie filling mix in the bottom, and then add the cake mix on it ( just dry cake mix) and put cut butter slices on the cake mix and bake at 350o F for half hour. Tastes great with cool whip and or ice cream!!




MISSISSIPPI MUD PIE     > Back to Top <

1 prepared 8-inch (6 ounces) chocolate crumb crust
1 cup powdered sugar
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
Whipped cream (optional)

HEAT sugar, morsels, butter, cream and corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.

DRIZZLE 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.




FRUIT COBBLER 1    > Back to Top <

2 cups Fruit
2 cups All-purpose Flour
2 teaspoon Baking Powder
1-1/2 cups Granulated Sugar
2 sticks Margarine, melted and slightly cooled
2 cups Milk

Preheat oven to 350o F and lightly spray a 9 x 13-inch baking pan with non-stick oil. Set aside for
use later. In a large mixing bowl, blend together flour, baking powder, and sugar until thoroughly combined. Mix in the melted margarine, and blend well. Add the milk and stir until smooth. The mixture will be very thin, but it will bake to a cake-like texture.

Pour the mixture into the prepared baking pan. Evenly distribute the fruit over the top of the mixture, and bake until well browned around the edges, about 30-45 minutes.

The finished cobbler should be golden brown on top. Serve warm topped with ice cream. This recipe can be prepared and baked ahead of service time, then warmed in the microwave just prior to serving.




QUICK PEACH COBBLER      > Back to Top <

1/2 cup butter or margarine
1 cup self-rising flour
2 cups sugar, divided
1 cup milk
4 cups sliced fresh peaches

Melt butter in a 13- x 9- x 2-inch pan. Combine flour, 1 cup sugar, and milk; mix well. Pour over melted butter; do not stir. Combine peaches and remaining cup sugar in a saucepan; bring to a boil. Pour over batter; do not stir. Bake at 375o F. for 30 minutes or until browned. Serves 10.





1-1/2 cups crushed pretzels
1/3 cup melted margarine
1/2 cup sugar

Mix and pat into bottom of 9 x 12-inch pan. Bake 10 minutes at 350 degrees. Cool.

9 ounces non-dairy whipped topping, thawed
8 ounces cream cheese, softened
1/2 cup powdered sugar
Small amount of evaporated milk

Whip together, adding just enough milk to make the mixture smooth. Pour over cooled crust and spread to edges.

1 large package strawberry Jell-O
2 cups hot water
1 small package un-flavored gelatin
1 quart strawberries (fresh or frozen)

Combine Jell-O and gelatin in hot water; stir until dissolved. Pour strawberries into Jell-O. Pour mixture onto whipped layer.




This recipe will give 10 sweets (PETIT FORS)

2 tablespoons whipping cream
10 grams ground coffee (coarsely ground)
150 grams white chocolate
50 grams butter
edible silver or gold balls

Bring the cream and coffee to the boil and let the coffee settle. Strain the mixture through a wet towel (tea cloth). Put the broken pieces of chocolate into a cup and place the cup in a pan with hot water. Pour the mixture with the chocolate and stir until the chocolate is melted. Lift the cup from the pan and whip the butter (cut in little pieces) through it. Put the mixture in a pastry bag and pipe little rosettes into the sweet moulds. Garnish with a silver or gold ball and let the sweets set in the refrigerator.




COFFEE TRUFFLES     > Back to Top <

75 grams butter
2 egg yolks
2 tablespoons confectioners' sugar
250 grams semi-sweet chocolate
2 tablespoons very finely ground coffee

Melt the chocolate on a dish over a pan of hot water (au bain marie). In the meantime: beat the butter, egg yolks and the sugar together until creamy. Add the melted chocolate and the coffee to the butter mixture and beat and knead the mixture until it thickens. Form the mixture into small balls about 2.5-cm in diameter and dip them in cocoa powder. Store in the refrigerator for at least one hour before serving.




IRISH COFFEE PUDDING     > Back to Top <

6 eggs, separated
1 cup sugar
1-1/2 cup strong black coffee
1-1/2 ounces plain gelatin
1-1/2 cup heavy cream
7 teaspoons Irish whisky - finely
chopped walnuts, pecans, etc or fruit of your choosing (optional) whipped cream

 In a Pyrex bowl, cream the egg yolks with sugar. Heat the coffee and dissolve the gelatin in it.; then add to the egg yolk mixture. Beat the mixture well. Place the bowl over a pan of boiling water and beat; stir constantly until the mixture begins to thicken.

Remove from heat allow to cool. When the bowl has cooled a little, put it over cracked ice and continue to stir. When the mixture is almost set, whip the cream and fold in the whiskey, then fold in the stiffly beaten egg whites.  Pour into dessert dishes and let set.  Garnish with additional whipped cream and nuts and fruits of choice. If you have the time and inclination you could fold some whiskey in the whipping cream that you use for decoration.




TIRAMISU     > Back to Top <

1 Sponge Cake (10 to 12-Inch) -- about 3 inches tall
3 Ounces Strong Black Coffee -- or instant expresso
3 Ounces Brandy Or Rum
1-1/2 Pounds Cream Cheese Or Mascarpone -- room temperature
1-1/2 Cups Superfine/Powdered Sugar
Unsweetened Cocoa Powder

Cut across middle of sponge cake forming two layers, each about 1-1/2 inches high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.




CHOCOLATE ICE CREAM     > Back to Top <

1 small package instant chocolate pudding
1 small Cool Whip, thawed
1/2 gallon chocolate milk
1 can condensed milk (not evaporated)

Mix the Instant pudding according to package directions. Add Cool Whip, chocolate milk, condensed milk. Makes 1 gallon. This tastes just like Wendy's Frosty.




VENETIANS     > Back to Top <

1 (8-ounce) can almond paste
1-1/2 cups butter, softened
1 cup sugar
4 eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour
1/4 teaspoon salt
10 drops liquid green food coloring
8 drops liquid red food coloring
1 (12-ounce) jar apricot preserves
2-1/2 squares (1-ounce each) semisweet chocolate

Preheat oven to 350o F. Coat three 13-by-9-by-2-inch pans with nonstick cooking spray. Line with waxed paper, allowing paper to come up and over the short ends; spray paper.

Break up almond paste in large bowl. Add butter, sugar, egg yolks and almond extract. Beat with electric mixer until light and fluffy, about 5 minutes. Beat in flour and salt.

Beat egg whites with electric mixer until stiff peaks form. Fold into almond mixture until well blended.

Divide mixture into three equal portions. Add green food coloring to one portion and red food coloring to another, leaving the last portion yellow. Separately spread each colored portion into prepared pans.

Bake in preheated 350o F oven for 15 minutes or until edges are golden brown. Immediately remove the cakes from pans, using the waxed paper overhang.

Heat apricot preserves in small saucepan, strain through sieve, discarding any pieces of fruit. Place green cake layer on jelly-roll pan. Spread half of warm preserves over layer to edges. Slide yellow layer on top; spread with remaining apricot preserves. Slide pink layer, right side up, onto yellow layer.

Cover with plastic wrap, weigh down with large wooden cutting board or heavy plate. Place in refrigerator overnight.

Melt chocolate in double boiler over hot water. Trim edges off cake. Spread melted chocolate to edges of cake. Let dry 10 minutes or until hardened. Cut into 1-inch squares.




TOFU TIRAMISU     > Back to Top <

1 package (16 ounces) water-packed silken tofu
4 ounces low-fat cream cheese
1/3 cup sugar
2 tablespoons plus 1 teaspoon brandy or rum, divided use
1 teaspoon vanilla extract
1/2 cup cold espresso or double-strength coffee
1 package (3 ounces) ladyfingers
2 tablespoons (1 ounce) finely grated semisweet or bittersweet chocolate

In a food processor, pulse tofu until smooth. Line the filter holder of a drip coffee pot with a coffee filter; place the holder over coffee pot, spoon in the tofu, cover with plastic wrap, and refrigerate overnight. Or spoon pureed tofu into a colander lined with a clean dish towel; set colander in a pan. Refrigerate overnight. In the morning, discard the liquid.

Place drained tofu in food processor with cream cheese, sugar, 2 tablespoons brandy and vanilla; process until smooth. Flavor coffee with 1 teaspoon brandy.

Split ladyfingers. Line the bottom of a 1-quart casserole with half of the ladyfingers, split side up. Brush ladyfingers with coffee. Top with half of the tofu mixture; place half of grated chocolate in a sieve and shake evenly over the top. Brush remaining ladyfingers with coffee and arrange on top. Cover with remaining tofu mixture. Sprinkle remaining chocolate over the top. Cover and chill for 3 hours or overnight. To serve, spoon into individual bowls.

For raspberry tiramisu: Place 1-1/4 cups raspberries, 1/4 cup sugar and 1/2 cup water in a saucepan. Simmer 5 minutes. Pour mixture into a sieve placed over a bowl. With a rubber spatula, push berries through sieve; discard seeds. Let berry syrup cool, then flavor with 1 teaspoon brandy.

Prepare tofu tiramisu as directed above but omit chocolate and brush ladyfingers with raspberry syrup rather than flavored coffee. Drizzle a spoonful of raspberry syrup over the assembled dessert before chilling.




RASPBERRY PUDDING     > Back to Top <

2 packages (10-ounce) frozen raspberries, thawed
1/4 cup sugar
3 tablespoons cornstarch
Sugar (optional)
Whipping cream

Mash raspberries in a saucepan. Stir in 1/4 cup sugar and cornstarch; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove mixture from heat; cool. Cover and chill at least 2 hours. Spoon pudding into 4 individual stemmed glasses or dessert bowls; sprinkle lightly with additional sugar, if desired. Serve with whipping cream. Serves 4.




7-UP DESSERT     > Back to Top <

2 (3-ounce) packages lemon jello
2 cups boiling water
2 cups 7-UP
1 large can crushed pineapple (drain well and save juice)
2 large diced bananas
juice of 1/2 a lemon

1 cup pineapple juice (if there isn't enough, add water)
1/2 cup sugar
2 tablespoons flour
1 egg, slightly beaten
2 tablespoons butter, melted
1 cup Cool Whip or Dream Whip
1 can Angel Flake Coconut
1/2 cup pecan pieces

Mix the jello and boiling water. Cool. Add the 7-UP. When mixture is about to congeal, add the pineapple. Add the bananas which have been soaked in lemon juice. Pour into a 9 x 13-inch container and let chill until firm.

To Make Topping:
Mix the sugar and flour. Add the beaten egg and butter. Add the pineapple juice. Cook over low heat until thickened, stirring as it cooks, until mixture is thick. Let cool Fold in whipped topping and coconut. Spread this topping over the firm chilled base. Sprinkle with pecan pieces.





8 ounces Cream Cheese, softened
4-1/2 tablespoons Sugar
1 teaspoon Vanilla
2 cans Biscuit Dough, refrigerated type
16 ounces Crushed Pineapple in Juice (1 can, drained)
1/4 cup Almonds, sliced
Ground cinnamon, to taste (optional)

Preheat oven to 375o F. In a medium bowl, combine cream cheese, sugar and vanilla. Separate biscuits, place on baking sheets and flatten each one to 4-inches in diameter. Spread cream cheese mixture evenly over biscuits. Distribute pineapple evenly over cream cheese. Top with almonds. Sprinkle lightly with cinnamon, if desired. Bake 12-15 minutes or until biscuits are browned.

Note: You may substitute other fruits for the pineapple- canned pie filling works well for apple or cherry Danish.




TORTILLA CREPES     > Back to Top <

1 can (21 ounces) fruit pie filling
eight flour tortillas
Garnish: whipped topping and confectioners sugar

Spoon pie filling in a line down the center of each tortilla. Roll up and place seam side down in a microwave safe dish. Microwave on high until filling is bubbly (2-4 minutes). Cool sixthly, then spoon on whipped topping and sprinkle with sugar. Serve warm.





1 package yellow cake mix plus 2 tablespoons flour
1/2 cup melted margarine
1 egg

Reserve 1 cup of cake mix. Combine remaining mix with flour; add melted margarine and beaten egg. Press into greased 13x9x2-inch pan.

1 (1-pound) can solid pumpkin
2-1/2 teaspoons pumpkin pie spice
1/2 cup firmly packed brown sugar
2 eggs
2/3 cup milk

Combine filling ingredients in order given. Mix until smooth; pour over crust.

1 cup reserved cake mix
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup margarine

Combine and sprinkle over filling. Bake at 375o F for 45-50 minutes. Garnish with whipped cream.




POPCORN CAKE     > Back to Top <

1 cup butter
1 pound bag marshmallows
2 quarts popped popcorn
1 cup peanuts
1 cup M & M's
1 cup gum drops.

In a large saucepan, melt butter and marshmallows together over low heat. In a large deep bowl mix all other ingredients. Add the butter-marshmallow mixture. Stir will. Pack in an 8-inch square glass baking dish. Cool in refrigerator. Cut in 4 x 1-inch pieces when cool. Cut again when cold. Makes 16 pieces.




POPCORN CAKE 2     > Back to Top <

1 quarts popped popcorn
3/4 cup peanuts
1 cup gum drops
1-1/2 tablespoons vegetable oil
2 tablespoons butter
2 cups marshmallows

Butter a 13 x 9-inch glass baking dish. Mix popcorn, peanuts and gum drops together in a large pan. Heat oil, butter and marshmallows together over low to medium heat until butter and marshmallows are melted. Pour over the popcorn mixture. Mix well. When popcorn is thoroughly coated pour into buttered dish and fridge. Cut when cool, again when cold. Makes 24 pieces.




FRUIT COBBLER 2     > Back to Top <

1 cup sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, slightly beaten
approximately 1 quart or 1 No. 2 1/2 can cooked, sweetened fruit

Mix dry ingredients. Add egg and mix together well to form crumbles. Drain sliced apples, peaches, apricots or other fruit and place in a 9 x 9-inch pan. Sprinkle crumble mixture over fruit. (Light colored fruits make a prettier crust than red or dark colored ones.) Pour drained juice over the top to cover and moisten crumbles. Bake at 350o F for about 1 hour or until browned. Serve plain, hot or cold, or with whipped cream or ice cream.




COOKIE SALAD     > Back to Top <

2 cup buttermilk (you can mix reg. milk and lemon juice and let stand 5 minutes to make your own)
2 (3-ounce) packages instant vanilla pudding

Beat 1 minute Add: 

1 (8-ounce) cool whip
1 can drain fruit cocktail
1 can drained mandarin oranges

Just before serving add:
1 package Keebler fudge stripped cookies broken into little pieces.





2 (8-ounce) packages Neufchatel cheese, softened
3/4 cup powdered sugar
1 (8-ounce) container frozen light whipped topping, defrosted
1 cup strong coffee, at room temperature
3 tablespoons coffee-flavored liqueur (optional)
24 ladyfingers, split in half
1-1/2 pint baskets (18 ounces total) strawberries, stemmed and sliced
2 teaspoons unsweetened cocoa powder

In large bowl, beat Neufchatel cheese and powdered sugar until well blended. Gradually fold in whipped topping to blend.

In small bowl, combine coffee and liqueur.

Line an 8 x 8-inch glass baking dish with enough ladyfinger halves to cover bottom; place rounded sides down. If necessary, cut ladyfingers to fit dish.

Spoon 1/3 cup coffee mixture evenly over ladyfingers. Top with 1/3 of the cheese mixture (about 1 cup), spreading evenly. Layer 1/3 of the strawberries (1 rounded cup) over cheese. Repeat layers two more times, ending with cheese and reserving remaining strawberries. Cover and refrigerate tiramisu and reserved strawberries at least 1 hour or up to 24 hours.

To serve, remove cover; sift cocoa powder over top. Arrange reserved strawberries over cocoa. Serve immediately. Makes 12





For ice cream:
4 sprigs lavender
1 quart half and half
1 vanilla bean
13 egg yolks
1 scant cup sugar

For figs:
1/2 ounce sweet butter
Figs, stems removed and tops scored with an ``X'' (3 figs per person)
1 tablespoon honey
1/4 cup orange juice
1/4 cup almonds, sliced

For ice cream: Place lavender in half and half overnight to flavor. Next day, split vanilla bean lengthwise and scrape seeds from bean. Add seeds and bean pieces to half and half and bring to a boil on the stove.

Meanwhile, beat together yolks and sugar. Lower heat on half and half, strain to remove vanilla bean and lavender, and whisk in egg mixture. On low heat, slowly stir until mixture thickens slightly, 5-7 minutes.

Remove from heat, chill and churn in ice cream machine according to manufacturer's directions.

For figs: Preheat oven to 400o F. In an oven-safe saute pan over medium heat, melt butter, add figs and toss to coat with butter. Add honey and orange juice. Place pan in oven for about 4 minutes, until figs give up some juice and soften but don't collapse entirely. Remove figs from oven and arrange on plates. Add almonds to sauce mixture still in pan, bring to a gentle boil on stove, and cook until liquid reduces and begins to thicken.

To serve: Top figs with ice cream, then pour sauce and almonds on top.





Serves 8-10
For coffee caramel:
1/2 cup sugar
1/4 cup freshly brewed coffee

For flan:
2 cups milk
1 cup heavy cream
1 vanilla bean, split lengthwise
1 (3 1/2-inch) cinnamon stick, split lengthwise
1/4 teaspoon freshly grated nutmeg
Grated zest of 1 lemon
Grated zest of 1 lime
Grated zest of 1 orange
3 large eggs
6 large egg yolks
1 cup sugar
1/8 teaspoon salt
Lime and orange slices and zest for decoration (optional)

Prepare caramel: In small saucepan, combine sugar and coffee. Cook over medium heat, stirring until sugar dissolves. Cook without stirring until caramel reaches 238o F on candy thermometer or a bit forms a soft ball in ice water. Pour caramel into 6-cup charlotte mold (3 1/2 inches deep) or a 1-1/2-quart souffle dish, tilting to coat bottom and slightly up sides.

Prepare flan: In medium-size saucepan, combine milk, cream, vanilla bean, cinnamon stick, nutmeg and lemon, lime and orange zests. Bring mixture to a simmer over medium-low heat. Remove pan from heat, cover and let steep for 30 minutes. Strain through fine sieve set over a bowl, pressing solids with a spoon to extract as much liquid as possible.

Preheat oven to 325o F. In a medium bowl, whisk together eggs, egg yolks, sugar and salt. Slowly whisk in milk mixture. Strain through fine sieve over caramel in the mold.

Place mold in large baking pan and add enough hot water to reach halfway up side of mold. Bake 1 hour or until custard is just set. Remove mold from water and set on wire rack. When cool, chill for at least 4 hours. To serve, run a knife around edge of mold to loosen flan. Invert flan onto serving platter with a lip to contain the caramel. Decorate platter with fruit slices and zest, if desired.




MINTED FRUIT MEDLEY     > Back to Top <

1 cantaloupe, seeded and cut into bite-size pieces
1 can (15-1/4-ounce) pineapple chunks, drained
10 to 15 maraschino cherries, quartered
2 drops peppermint extract
Fresh mint sprigs

Combine cantaloupe, pineapple, cherries, and peppermint extract; toss lightly. Chill mixture thoroughly. Garnish with mint sprigs before serving. Serves 4 to 6.





2-1/2 packages graham crackers
3 tablespoons melted butter
2 tablespoons sugar
1/2 tablespoon cinnamon

Leaving crackers inside waxed paper packages, and inside open box, place inside two plastic bags, then inside a large paper bag. Place just behind the right front wheel of your Volvo. Back up slowly, over the crackers, then forward, again over the crackers. If you're "chicken," or don't know how to drive, use a rolling pin. Unwrap and place the crumbs in a large bowl. Combine with melted butter, sugar and cinnamon. Line bottom and sides of spring form pan. Be sure they are thick at the corner so the walls don't fail in an earthquake. Set aside.

3 eggs
24 ounces cream cheese (three 8-oz packages)
1-1/4 pints sour cream
1 cup sugar
1 tablespoon vanilla
3/4 cup buttermilk
3 tablespoons melted butter

Beat eggs well in mixer. Reduce to lowest speed and add bits of cheese a little at a time. Beat (slow speed) until very smooth. Add sugar, sour cream, and vanilla. Continue beating (slow speed). Add the buttermilk. Batter should be the consistency of pancake batter. Fold in melted butter. Turn into unbaked crust and bake 42 minutes at 325o F, the oven having been pre-heated. Chill 8 hours or more. Serve with whipped cream, fruit, or nothing.




This cobbler's rustic-style crust looks sensational, and tastes great with a scoop of vanilla ice cream.

Ingredients for dough:
1/2 cup (1 stick) butter
1 cup sugar
1 cup milk
2 cups flour
1 tablespoon baking powder
pinch of salt

Ingredients for filling:
5 baking apples, peeled and sliced
2/3 cup grated mild cheddar cheese
1/2 cup walnut pieces
1/4 cup sugar
1 tablespoon quick-cooking tapioca
1/2 teaspoon ground cinnamon

Preheat the oven to 350o F. Put the butter in the baking dish (a round or oval casserole dish will work best) and place in the oven to melt.

In the meantime, combine the sugar, flour, baking powder and salt in a mixing bowl. Stir in the milk to form a thick batter. Set aside. In a second mixing bowl, combine the apple slices, cheddar cheese, nuts, sugar, tapioca and cinnamon.

Remove the baking dish from the oven and let the butter coat the entire bottom of the dish. Spoon the cobbler batter in dollops around the dish. Spoon the apple-cheese filling over the batter and put the dish back into the oven.

Bake for one hour. As the cobbler is baking, the batter will puff and envelop the apple filling, and turn a rich golden brown. Cobbler will be very hot when removed from oven. Let cool for at least 20 minutes before serving

(Note: For the apple, you can substitute peaches, strawberries, nectarines or other kinds of fruit.)




CHOCOLATE GANACHE TORTE With Caramel Sauce     > Back to Top <

1 cup butter (2 sticks, divided; see note) (no margarine)
4 cups pecans
2 cups granulated sugar (divided)
1 pound chopped bittersweet chocolate
3 cups whipping cream (divided)

Preheat oven to 350o F. Melt 1/2 cup butter. In a food processor, combine the pecans and 1 cup sugar. Process until ground to a fine meal. Transfer to a medium bowl and stir in the melted butter, mixing well. Press into a 10-inch springform pan and bake for 15 to 20 minutes or until golden brown around the edges. Cool. In a bowl over simmering water, melt the chocolate. Whisk in 2 cups whipping cream and pour into the cooled pecan shell. Set aside to cool. In a saute pan, melt the remaining 1 cup sugar with the remaining 1/2 cup butter. Cook over medium heat, stirring constantly, until the mixture turns a golden brown. Gradually whisk in the remaining 1 cup whipping cream and cook until the mixture is the color of caramel. Strain the mixture and drizzle over the cooled chocolate torte. Makes one 10-inch torte





3/4 cup Sugar
1/2 cup Water
1 cup Blueberries
1-1/2 tablespoons Cornstarch
1-1/2 tablespoons Water
1 Tbsp. Lemon Juice
1/2 teaspoon Vanilla
2 cups whole Strawberries
1/2 gallon Vanilla Ice Cream or Yogurt

Combine sugar with 1/2 cup water, and heat in small pan until the sugar is dissolved and the simple syrup thus formed comes to the boil.

Add blueberries, bring back to the boil, and simmer for a couple of minutes. Meanwhile, make a paste of the cornstarch and equal amount of water.

With a slotted spoon, remove the berries and set aside for the moment. Stir the cornstarch-and-water paste into the hot syrup and boil it, stirring, until it clears and thickens.

Off the heat, stir in the lemon juice and vanilla. When the sauce has cooled a bit, stir in the blueberries again. Chill.

Before serving, clean and hull the strawberries, and cut any large ones into bite-sized pieces. Gently fold into the blueberry sauce, and chill again until time to pour over the vanilla ice cream or yogurt. Serves 8




BANANA SPLIT DESSERT     > Back to Top <

2 cups graham cracker crumbs
1/4 cup butter, melted
2 eggs, beaten
1 cup butter, softened
2 cups confectioner's sugar
4 bananas, sliced
20 ounces crushed pineapple, drained
10 ounces whipped topping, thawed
3/4 cup chopped nuts
8 maraschino cherries
Chocolate syrup

Combine graham cracker crumbs and 1/4 cup melted butter in bowl; press into 9-x 13-inch dish. Beat eggs, softened butter, and confectioner's sugar in bowl for 15 minutes. Spread over prepared crust. Arrange banana slices over top. Spread pineapple over bananas. Top with whipped topping. Sprinkle with nuts and cherries. Drizzle syrup over top. Chill overnight. Yield: 10 servings





4 Eggs
1/2 teaspoon Cream of Tartar
1-1/4 cup Sugar (divided)
1 teaspoon Vanilla
1-1/2 cups Milk
1/2 teaspoon imitation Rum Extract, or 2 Tbsp. Rum
1-1/2 cups Whipping Cream
1 teaspoon grated Lemon Peel
2 cups Blueberries
Optional garnishes: Strips of Lemon Zest (cut from just the yellow part of the Lemon Rind)
Lemon wedges or lemon-wedged-shape candies
Small red-white-and-blue paper flags

Separate the eggs; reserve the yolks. In a large mixing bowl, beat egg whites with cream of tartar at high speed. When frothy, gradually add 1 cup of the sugar, and beat until you can feel no graininess when you rub a little between your (very clean, of course) fingers. Then stir in vanilla until entirely blended. Preheat oven to 250o F.

On baking sheets, place parchment or brown paper - like wrapping paper or the insides of clean grocery bags that you've cut open - and with the point of a knife (or a pencil), scribe circles whose diameters are about 3 inches. Spread meringue to the edges of these circles (or pipe it on with a pastry bag).

Bake at the slow oven for 1-1/2 hours, or until the meringues are done. (Check them about halfway through the baking process; turn the pans around and switch them between oven racks as necessary to help them dry uniformly.)

When they're done, turn off the oven heat but leave the meringues in the closed oven to dry entirely. Then store airtight until ready to use.

Before serving, give yourself time to make the custard and allow it to cool: Warm milk on the stove or in the microwave until it steams. In the top of a double boiler,
stir together egg yolks and the 1/4 cup sugar, then gradually stir in the hot milk.
Place over simmering water and stir until you have a custard that will coat a metal spoon (this can take 15-20 minutes). Stir in rum or rum flavoring, then cover and chill.

Just before assembling, whip the cream until stiff, and fold in grated lemon peel.
Set out half the meringue shells on dessert plates, and spread about half the whipped cream over them, then divide almost all the blueberries (reserving a few for garnish). Spread the other meringue disks with the remaining whipped cream, and carefully place them on top of the blueberries. Complete your sweet "sandwiches" by topping them off with the rest of the berries, and perhaps garnishing with some lemon strips or wedges, and even small paper flags.

Pass the rum custard so everyone can add their own to this celebratory concoction - or pour it on the plates just before handing round the desserts. Makes at least eight small desserts





1 cup chocolate wafer cookie crumbs
2 tablespoons sugar
3 tablespoons butter or margarine, melted
1 cup mint chocolate chips
24 ounces cream cheese, softened
2/3 cup sugar
3 large eggs
1 teaspoon vanilla extract
3 egg whites
7 ounces marshmallow cream

Combine first 3 ingredients; firmly press onto bottom of a 9-inch spring form pan. Bake at 350o F. for 10 minutes. Set prepared pan aside. Melt chocolate morsels in a small heavy saucepan over low heat, stirring constantly. Set aside. Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 2/3 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in melted chocolate and vanilla. Pour into prepared pan. Bake at 350 degrees F. for 50 minutes.
Remove from oven; immediately run a knife around sides of cheesecake to loosen, and cool completely in pan on a wire rack. Cover and chill 8 hours. Beat egg whites at high speed with an electric mixer until soft peaks form.
Gradually add marshmallow cream, beating until stiff peaks form. Remove sides of pan from cheesecake. Carefully spread egg white mixture over top and sides of cake. Bake at 325o F for 25 to 30 minutes or until golden brown. Serve immediately. Yield: 12 servings.




MANGO PAN DOWDY     > Back to Top <

1/4 cup butter or margarine -- softened
8 slices bread -- crusts removed
6 cups ripe mango -- peeled and sliced
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup water
2 tablespoons molasses
1/2 teaspoon ground cinnamon
2 tablespoons sugar

Spread butter over one side of each slice of bread; place 4 slices of bread, buttered side up, in a 2-quart baking dish. Arrange mango over bread. Combine next 7 ingredients, mixing well; pour over mango. Cover with remaining bread slices, buttered side up. Cover and bake at 350o F for 30 minutes. Combine remaining ingredients, stirring well; sprinkle over bread. Bake 20 minutes. 8 servings.




PEACH COBBLER 5     > Back to Top <

1/3 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup all-purpose baking mix, such as Bisquick
2 eggs
2 teaspoons vanilla
2 teaspoons margarine OR butter, melted
1/2 can evaporated milk
3 large ripe peaches, mashed
3/4 teaspoon ground cinnamon

Lightly grease a slow cooker or spray with a nonstick cooking spray.
In a large bowl, combine sugars and baking mix. Add eggs and vanilla. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed.
Pour into slow cooker. Cover and cook on low setting 6 to 8 hours or on high 3 to 4 hours.
Serve warm. Top with vanilla ice cream, if desired. Makes 4 servings.








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