Desserts III of V
  • Recipe Index or More Dessert Recipes I, II, IV or V


    I guessed my pepper, my soup was too hot.
    I guessed my water, it dried in the pot.
    I guessed my salt, and what do you think?
    For the rest of the day we did nothing but drink.
    I guessed my sugar, my sauce was too sweet,
    And thus by my guessing I spoilt our treat.
    So now I guess nothing, for cooking by guesses
    Will ruin all skill and produce only messes.





    Pecan Sandies

    2 sticks of butter (no substitutes)
    1/3 cup sugar
    2 tsp water
    2 tsp vanilla extract
    2 cups all-purpose flour
    1 cup finely chopped pecans

    Cream sugar and butter together. Add water and vanilla. Mix well. Add flour and nuts, a little at a time. Mix well. Dough should be stiff. Refrigerate dough for at least 4 hours, but preferably overnight. Roll teaspoonfuls of the dough into the shapes of crescents. Bake on ungreased cookie sheet at 375F for 15 to 20 minutes. Do not over-bake. The bottom edges should just barely be brown. Allow cookies to cool. Remove from baking sheet when cool and roll the cookies in powdered sugar until well-coated.

    Dessert Index




    Farina Baklava

    1 package frozen phyllo
    4 cups milk
    1 cup less 1 Tbs. farina
    6 eggs, separated, saving only 3 whites
    1 cup sugar
    1 tsp. vanilla
    1 stick sweet butter
    stick melted sweet butter

    Beat egg yolks in pot with sugar and farina. With low light, stir in milk and heat till boiling, stirring constantly. Add vanilla. Stir in butter. Cover with plastic wrap and let cool.

    Beat the three egg whites still stiff and fold into cooled farina mixture.

    Lay defrosted phyllo sheets on counter with the wide edge toward the edge of the counter.

    Cut all sheets into thirds with sharp knife and stack sheets into one pile. If you get interrupted, cover sheets with kitchen towel, or they'll dry out.

    With pastry brush, dab top sheet with butter and brush. Place about 2-3 Tbs. farina mixture onto narrow end of sheet, leaving about an inch at the bottom. Fold up the bottom to cover the mixture, then fold in sides and then roll up completely. Place on greased cookie sheet that has sides. (like a jelly-roll pan). Remember to brush each sheet before filling.

    Continue till all the filling is used up. Lightly brush the tops of the pastries with the rest of the melted butter. Place in pan with sides touching. In a 10 X 15" jelly roll pan you can usually fit three rows of 10 to 12. You can refrigerate and bake later, or bake at 350F immediately, for 50-55 minutes.

    When done, pour cooled syrup over all pastries:
    Syrup:
    1 cup sugar
    1 1/3 cups water
    1/2 tsp. lemon extract

    Mix all three ingredients in small saucepan and boil till thick, about 10 minutes. Cool.

    This is delicious warm or cold. It makes about 3 dozen pastries.

    Dessert Index




    Banana Cake with Cashews

    3 eggs
    1 cup (250 ml) sugar
    3/4 cup (180 ml) cream
    1 cups (375 ml) flour, sifted
    4 lbs (2 Kg) very ripe bananas, peeled and slightly mashed
    1 cups (375 ml) coarsely chopped cashews
    1 cup (250 ml) grated coconut
    1 tsp (5 ml) Chinese five spice powder*

    * Available in finer supermarkets, Asian specialty shops, and from AmericanSpice.com

    Beat the eggs and sugar together until thick and pale. Add the cream and stir to combine. Add the flour, bananas, cashews, coconut, and five spice powder and stir just enough to combine the ingredients. Pour into two greased and floured 8 inch (20 cm) cake pans and bake in a preheated 350F (180C) oven for about 1 hour, until the top is golden brown. Serve warm or at room temperature. Makes two 8 inch (20 cm) cakes.

    Dessert Index




    Honey Cakes

    1/3 cup (80 ml) sugar
    tsp (1 ml) salt
    3 tsp (15 ml) baking soda
    tsp (2 ml) each: ground cloves, ground cinnamon, ground cardamom, ground ginger
    1 cups (375 ml) vegetable oil
    8 large eggs
    1 cup (250 ml) honey
    1 cups (375 ml) warm water
    4 cups (1 L) rye flour
    cup jam or preserve of your choice

    Grease and flour two 8 inch (20 cm) round baking pans. Combine all the ingredients except for the jam in a mixing bowl and mix with an electric beater set at its slowest speed for 1 minute. Increase the speed of the beater to medium and beat the batter for 15 minutes. The batter should have large air bubbles; if no bubbles are present, beat for an additional 5 minutes. Allow the batter to rest for 10 minutes, then pour into the prepared baking pans. Bake in a preheated 275F (130C) for 1 hour, until deep golden in color. Remove from the oven and allow to rest 10 minutes. Turn out on a cake rack and allow to cool. Place one cake on a serving plate and spread the jam or preserves on top. Top with the remaining cake. Serves 8 to 12.

    Dessert Index




    Lovey's Exotic Island Bars

    1 cups flour (sifted)
    2 tsp baking powder
    tsp salt
    cup packed brown sugar
    cup butter or margarine (melted)
    1 cups rolled oats
    1 cup coconut
    2 cans 16 oz. cans crushed pineapple, drained and divide the juice evenly in two containers
    1 jar 10 oz. maraschino cherries
    2 Tbs cornstarch
    1 cup coconut (for topping)
    cup sliced almonds
    1 tsp almond extract
    2 eggs(beaten)

    This looks like a lot of ingredients but it goes together fast. Combine flour, salt, baking powder and sift into large bowl. Mix in coconut, rolled oats and brown sugar, add 1 part of pineapple juice, eggs and butter and mix well. Add almond extract, mix in well and place in prepared 12x16 sheet pan spreading evenly. Bake at 350F for 15 minutes. While bars are baking, heat the rest of the pineapple juice in a sauce pan until boiling, add cornstarch that has been combined with a cup water and stir until thickened slightly. Remove from heat, add all of the pineapple and mix well. Remove bars from oven and spread with pineapple mixture, top with cherries that have been halved or quartered, coconut and sprinkle with almond slices. Return to oven for about 20 minutes or until coconut is nicely browned. Cool about 10 minutes and carefully cut into squares.

    Dessert Index




    Flan de Coco (Coconut Custard)

    1 cups (450 ml) sugar
    6 eggs, lightly beaten
    2 cups (500 ml) evaporated milk
    1 cup (250 ml) coconut milk
    1 cup (250 ml) grated coconut
    tsp (1 ml) ground cinnamon
    A grating of fresh nutmeg

    Heat 1 cup (250 ml) of the sugar in a saucepan over moderate heat, stirring with a wooden spoon, until the sugar has turned a medium brown. Pour the caramelized sugar into a 2 quart (2 L) porcelain or glass baking dish, turning the dish so that the caramel covers the bottom of the dish. Add the remaining sugar to the eggs and beat gently to dissolve. Put the evaporated milk and coconut milk into a saucepan and bring almost to a boil. Remove from the heat and slowly add the egg mixture, beating with a wire whisk. Add the coconut, cinnamon, and nutmeg, and pour into the baking dish. Place the baking dish in a pan of water and bake in a preheated 350F (180C) oven for 1 hour, until a toothpick inserted in the center comes out clean. Cool to room temperature and unmold to a serving platter. Serves 6 to 8.

    Dessert Index




    Middle Eastern Orange Custard

    cup (125 ml) brown sugar
    1 Tbs (15 ml) hot water
    2 oranges, peeled and sectioned, with membranes removed
    6 eggs
    3/4 cup (180 ml) white sugar
    3 cups (750 ml) hot milk
    tsp (2 ml) salt

    Butter a 2 quart (2 L) baking dish and set aside. Combine the brown sugar and the hot water in a sauce pan and cook over moderate heat for 2 minutes. Place the orange sections in the buttered baking dish and pour the melted sugar over them. In another bowl, beat the eggs and white sugar together until the sugar has dissolved. Gradually add the hot milk, stirring constantly, and the salt. Pour this mixture over the orange sections. Place the baking dish in a pan of water and bake in a preheated 350F (180C) oven for 50 to 60 minutes, until a knife inserted in the middle comes out clean. Allow to cool, and serve chilled or at room temperature. Serves 6 to 8.

    Dessert Index




    Death By Chocolate

    1 9x9 pan of brownies - no nuts
    1 large container of whipped cream (32 oz.)
    2 boxes of pudding (the small ones)

    Make the brownies according to the package and crumble in the bottom of a large serving bowl. Make both boxes of pudding according to the directions on the box. Add the whipped cream. Layer the pudding mixture over the brownies and the remainder of the whipped cream. Put the rest of the brownies on top of the whipped cream, then the pudding mixture and finally, the rest of the whipped cream. Top with any kind of candy (Reese's Pieces and M&M's are good).

    Makes 15 - 20 servings (depending on the appetites).

    Dessert Index




    Peanut Butter Pie

    1 pre baked pastry or Graham cracker pie shell
    1 qt. (1 L) good quality vanilla ice cream
    1 cup (250 ml) peanut butter
    cup (125 ml) fudge sauce (Smuckers is good) or chocolate syrup
    cup (60 ml) roasted peanuts (use more if you like)

    Soften the ice cream in the refrigerator for to 1 hour. In a mixing bowl swirl the ice cream and the peanut butter together, being careful not to mix them too thoroughly. Put this mixture in the pie shell, drizzle with the fudge sauce or chocolate syrup, and top with the peanuts. Freeze at least 1 hour and serve frozen. Makes one pie to serve 6 to 8.

    Dessert Index




    Red Chile and Cinnamon Chocolate Cake

    1 cup (250 ml) heavy cream
    4 Tbs (60 ml) butter
    10 oz (280 g) high-quality bittersweet chocolate bits
    1 tsp (8 ml) ground cinnamon
    1 tsp (5 ml) mild red chili powder
    5 eggs
    1/3 cup (80 ml) sugar
    1 tsp (5 ml) vanilla

    In a medium saucepan bring the cream and butter to a boil. Remove from the heat and stir in the chocolate, cinnamon, and chili powder, stirring until the chocolate is completely melted. Place the eggs, sugar, and vanilla in a small bowl set over a large pot full of simmering water, and whip until the egg mixture is warm to the touch. Remove from the warm water bath and whip until tripled in volume. Whisk one fourth of the egg mixture into the chocolate mixture until well blended. Gently fold in the remaining egg mixture until well blended. Pour the batter into a greased and floured 8 inch (20 cm) square cake pan. Bake in the center of a preheated 350F (180C) oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Serves 6 to 8.

    Dessert Index




    Sand Tarts

    cup (180 ml) butter
    1 cup (310 ml) sugar
    1 egg
    1 egg yolk
    1 tsp (5 ml) vanilla extract
    1 tsp (5 ml) grated lemon rind
    3 cups sifted all-purpose flour
    1/4 tsp (1 ml) salt
    1 egg white, beaten
    Sugar for sprinkling on cookies

    Beat the butter until soft, then add the sugar and beat until creamy. Add the egg, egg yolk, vanilla, and lemon rind and beat until well combined. Add the flour which has been sifted with the salt, beating it in gradually, until well blended. This dough becomes very stiff, and the last of the flour may have to be kneaded in by hand. Chill the dough several hours or over night. Roll the dough until very thin and cut into rounds or any shapes you desire. Brush with egg white and sprinkle liberally with sugar. Place on a greased cookie sheet and bake in a preheated 400F (200C) oven for about 8 minutes, until golden brown. Makes about 80 1 inch (4 cm) cookies.

    Dessert Index




    Flan con Canela (Cinnamon Flan)

    1 cup (250 ml) sugar
    2 Tbs (30 ml) water
    4 eggs
    1 14-ounce (390 g) can sweetened condensed milk
    1 cup (250 ml) water
    tsp (2 ml) cinnamon
    tsp (2 ml) grated lemon rind

    Combine the sugar and 2 tablespoons (30 ml) water in a small, heavy skillet and cook, stirring frequently, over medium heat until it has turned a dark golden brown. Immediately pour the caramelized sugar into a buttered 4 cup (1 L) mold or cake pan, tilting to coat the bottom and sides of the mold while the sugar is still hot. Beat the egg yolks well and mix in the remaining ingredients. Pour into the mold and place the mold in a larger casserole. Fill the larger casserole with water to the level of the egg mixture and bake in a preheated 350F (180C) oven for 1 hour, or until a knife blade inserted in the center comes out clean. Allow to cool to room temperature and loosen the edges of the custard by running a knife around the inside of the mold. Invert onto a serving platter and spoon or pour the caramelized sugar over the top. Serves 4 to 6.

    Dessert Index




    Margareta White's Nissetorta

    5 egg whites
    8 oz (250 g) shelled almonds
    1 cup (250 ml) sugar
    Vegetable oil and bread crumbs for coating the baking pan

    Beat the egg whites until stiff. Combine the almonds and sugar in a food processor or electric blender and process until the almonds are pulverized. Fold the almond mixture into the egg whites. Coat the inside of an 8 or 9 inch (20 to 22 cm) round cake pan with a thin coat of vegetable oil and coat with bread crumbs, or you may line the bottom and the sides of the pan with oiled parchment or wax paper. Pour in the egg white mixture and bake in a preheated 325F (160F) oven until golden brown, about one hour. Allow to cool for 5 to 10 minutes before inverting onto a cooling rack. Serve with whipped cream and/or fresh berries if desired. Serves 6 to 8.

    Dessert Index




    Fruit Gratin

    1 tsp (5 ml) butter or margarine
    4 cups (1 L) thinly sliced peaches, nectarines, pears, plums, apples, or berries, or a mixture of any of these
    cup (60 ml) sugar
    2 Tbs (30 ml) butter or margarine, cut into small pieces
    cup (60 ml) all-purpose flour
    2 Tbs (30 ml) chopped nuts (almonds, walnuts, pecans)
    tsp (2 ml) cinnamon
    A grating of fresh nutmeg

    Grease a 9 x 9 inch (22 x 22 cm) baking dish with the teaspoon of butter. Place the fruits in the baking dish. In a small bowl combine the sugar, butter, flour, nuts, and spices, tossing and pinching with your fingers until it resembles coarse meal. Sprinkle the flour mixture over the fruits. Bake in a preheated 375F (190C) oven for 45 minutes, or until the fruit is tender and the topping is golden brown. Serve hot or at room temperature. Serves 4 to 6.

    Dessert Index




    Cranberry Cake with Butter Sauce

    Mix together:
    2 cups flour (part whole wheat if you want to pretend that this is good for you.)
    1 cup sugar
    1 egg
    1 tsp. Vanilla
    1 cup milk
    3 tsp. Baking powder
    tsp. salt
    1 tbs. Lemon zest [the thin colored part] (approx. a lemon)
    2 cups cranberries

    Bake in a 9x13 pan at 400F for 40 minutes. Serve warm with butter sauce.
    Butter Sauce
    Melt:
    cup butter
    Blend with:
    3 tbs. Flour
    1 cup sugar

    stir in saucepan over medium heat for one minute. Add to 1 cups cream. Continue to cook until thick.

    Dessert Index




    Mexican Caramel Pie

    1-stick butter
    cup milk
    1 cup sugar
    1 egg (beaten)
    1 can coconut
    1 cup chopped pecans
    1 12 oz. whipped topping
    1 box graham crackers
    (inside there are 3 separate pkgs) crush one package use another to line the bottom of a 9X13 Pyrex dish. Save leftover crackers.

    Line bottom of 9x13 Pyrex dish with whole graham crackers. In large saucepan on stove melt butter add sugar and milk, stir until sugar is melted. remove from heat and add coconut, nuts, and one package crushed crackers. stir until well mixed. Spread over graham crackers in dish. Let It Cool.

    Top with one 12 oz whipped topping. Garnish with leftover crushed crackers. Keep refrigerated until served.

    Dessert Index




    Old New Orleans Pecan Pralines

    1 cup brown sugar
    1 cup white sugar
    1/2 cup water
    2 tbsp butter or margarine
    1 cup pecan pieces

    Prepare a flat surface with newspaper covered with waxed paper to receive the pralines. (the newspaper prevents the waxed paper from sticking to the counter when the wax melts.) Combine brown sugar, white sugar, and water in a 3 quart pot. Boil to the thread stage (228F), stirring occasionally. When the sugar mixture reaches 228F, add butter and pecan pieces. Cook until the mixture reaches the soft ball stage (238F). Remove from heat and beat until mixture starts to thicken slightly. Drop by spoonfuls onto waxed paper, trying to evenly distribute equal amounts of pecan in each praline. (If you end up with some pralines having no pecans, it is the cook's responsibility to dispose of them personally. DO NOT attempt to make double or larger batches, as the pralines set up very quickly, and may solidify in the pot. (If the pralines set up too quickly, or do not solidify at all, no big deal -- just put them back in the pot, add more water, and re cook them to try again.) Makes about 25 - 2" pralines.

    Dessert Index




    Crema de Abacate (Cream of Avocado)

    2 large, ripe avocados
    1/4 cup (60 ml) fresh lime juice
    6 Tbs (90 ml) powdered (confectioner's) sugar
    Whipped cream (optional)
    Lime wedges for garnish

    Cut the avocados in half and remove the seed. Peel the avocado and cut it into dice. Hint: it is easier to peel the avocado after slicing it into strips. Combine the avocado, lime juice, and sugar in an electric blender or food processor and process until smooth and creamy. Serve in chilled wine glasses or dessert plates. Garnish with the lime wedges and serve whipped cream on the side, if desired. Serves 4 to 6.

    Dessert Index




    Old-Fashioned Coconut Cream Pie

    3/4 Cup plus 2 Tablespoons sugar
    3 Tablespoons plus 1 teaspoon cornstarch
    1/8 Teaspoon salt
    3 Egg yolks, beaten
    1 Cups half-and-half
    1 Cup milk
    1 Tablespoon butter or margarine
    1 Teaspoons vanilla extract
    Cup flaked coconut (reserving some to brown)
    1 Teaspoon coconut extract
    1 Baked 9-inch pie crust
    Topping:
    Cup whipping cream
    1/3 Cup sifted powdered sugar

    Combine sugar, cornstarch, and salt in heavy saucepan; stir well. Combine egg yolks, half-and-half, and milk and beat until blended. Gradually stir into sugar mixture until smooth. Cook over medium heat, stirring constantly. until mixture thickens and boils. Boil 1 minute, stirring constantly. Transfer to glass and stir in butter, coconut, and coconut extract. Cover with plastic wrap and cool to room temperature. Pour cooled custard in pie crust, cover, and chill until firm.

    Beat whipping cream and powdered sugar until stiff peaks form. Spread over chilled pie filling and cover with toasted coconut.

    Dessert Index




    Jamaica Rum Cake

    1 pkg. yeast
    1/3 cup sugar
    1/2 cup warm water
    1/2 tsp. salt
    1/2 cup milk(whole or skim)
    6 eggs (large)
    1 cup butter
    3 cups flour

    Sprinkle yeast in warm water and dissolve. Scald milk,add butter, and stir until butter melts. Allow to cool to luke warm. In large bowl, beat the eggs, and stir in yeast and milk mixtures. Gradually beat in flour until batter is smooth. Pour into buttered and lightly floured 3 quart ring mold or 9 inch Bundt pan. Cover with towel and let rise until about double; 1 to 2 hours. Bake in pre-heated 350F oven until done; approx. 25 -30 minutes Cool.
    Rum Syrup:
    2 cups sugar
    1/2 cup Jamaica Dark Rum
    1 cup water
    1 tsp. Vanilla Pure Extract

    Combine sugar and water and heat to boiling in small saucepan. Simmer about 6 minutes to dissolve sugar. Remove from heat, cool slightly and stir in rum and vanilla.
    Pineapple-apricot Glaze
    1 cup pineapple-apricot Jam
    (plain apricot may be used)
    1/4 cup Jamaica Dark Rum

    Melt jam in small saucepan over medium heat. Remove from heat and stir in rum.

    Assembly:

    With skewer, poke holes down through cake about every half-inch throughout. Slowly pour warm rum syrup over cake , letting syrup soak into cake. Cool in pan on a rack. Turn out onto a platter. Slowly spoon warm glaze over top and sides of cake. Let cool and set. If any glaze remains, spoon over again and let cool. This is good as is, but sometimes we served slices with whipped cream or soft vanilla ice cream. This takes awhile but, believe me, it's worth it.

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    Blackberry Dumplings

    1 quart blackberries
    2 quarts water
    1 - 2 cups sugar (sweeten to taste)
    2 cups baking mix (such as Bisquick)
    2/3 cup milk
    1/4 cup sugar

    Put water, 1-2 c. sugar, and berries in a 6 quart saucepan. Bring to a rolling boil. While your waiting for it to boil, mix baking mix, milk, and remaining sugar in a bowl. Drop the mixture by spoonful into the boiling berries. The larger the spoonful, the larger the dumplings. Cook uncovered for approx 10 min. Cover and cook about 10 more minutes. BE SURE TO TURN THE HEAT DOWN, or it will boil over. Some like it HOT, some like it COLD!

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    Chocolate Cherry Cookies

    2 squares (1 oz each) unsweetened chocolate
    cup (1 stick) butter or margarine
    cup sugar
    1 egg
    2 cups cake flour
    1 tsp vanilla
    tsp salt
    Maraschino Cherries, well drained about 48
    1 cup (6 oz) semi sweet or milk chocolate chips

    Melt unsweetened chocolate in top of double boiler over boiling water or in microwave. Remove from heat and cool. Cream butter or margarine and sugar in large bowl until light. Add egg and chocolate. Beat until fluffy. Stir in flour, vanilla, and salt until well blended. Cover, refrigerate until firm, about 1 hour.

    Preheat oven to 400F. Lightly grease cookie sheets or line with parchment paper. Shape dough into 1 inch balls. Place two inches apart on cookie sheet. With knuckle of finger, make a deep indentation in center of each ball. Place a cherry into each indentation.

    Bake 8 minutes or just until set. Meanwhile, melt chocolate chips in a small bowl over hot water or microwave. Stir until melted. Remove cookies to wire racks to cool. Drizzle melted chocolate over tops while still warm. Refrigerate until chocolate is set. Makes 3-4 dozen cookies.

    Dessert Index




    Chocolate Yum-Yum

    Bottom Layer:
    Mix together and press into 9 x 13-inch Pyrex dish
    1 cups flour
    1 cubes margarine
    cup chopped nuts

    Bake at 325F for about 25 minutes and then cool.
    Second Layer:
    1 large creamed cheese softened (8 oz)
    1 cup powdered sugar
    container of cool whip (12 oz size)

    Cream softened cream cheese. Add the 6 oz of cool whip. Pour on top of cooled crust layer.
    Third Layer:
    3 small packages of instant pudding mix 2 chocolate, 1 vanilla 4 cups of cold milk

    Beat together for about 5 minutes (until it sets up) and pour on top of cheese layer. Cool until set.

    Topping:
    Spread the remaining 6 oz of cool whip on top of pudding layer. Sprinkle chopped nuts and/or grated chocolate on top. Refrigerate.

    This can be made the day before you plan to serve. You may use any pudding flavor(s) you desire. Makes 16 to 24 servings.

    Dessert Index




    Heavenly Delight

    2 sticks butter (not margarine), softened
    2 Cups Sugar
    3 eggs
    1 teaspoon baking soda
    1 cup buttermilk
    3 cups all-purpose flour
    cup warm water
    3 tablespoons cocoa
    1 teaspoon vanilla flavoring

    Blend butter, sugar and eggs. Mix together soda and buttermilk. Add 1 cup flour and cup buttermilk, alternately, to butter mixture, mixing thoroughly as you add each item. mix together warm water and cocoa. Add to first mixture. Batter will be thin. Pour into 4 greased and floured layer (9" round) cake pans. (very important that you use 4 pans so the layers will be thin. This will make the cake unbelievably moist.) Bake at 350F until done- use the toothpick test (stick a toothpick into the layers and if it comes out clean, they are done). Cool on wire rack. Frost with:
    Butter Icing
    2 1/2 cups sugar
    1 cup evaporated milk
    2 sticks butter (not margarine)
    1 teaspoon vanilla flavoring

    In a heavy saucepan, combine sugar and milk. Cook over medium heat, stirring constantly, until mixture forms a soft ball in cold water.* Remove from heat. Add butter and vanilla. Let cool somewhat; then beat with electric mixer until creamy and has lost its gloss. Be generous between layers. Sometimes I even double the recipe, and if there is any left, I added pecans for spooning for a special treat.

    * For those of you who do not know about this test, put about a half cup of really cold water into a coffee cup, etc., and drop a small amount of the icing into it. It will separate if it is not cooked enough, and form a small ball when it is ready.

    Dessert Index




    Malted Mocha Bars

    2/3 cup better, softened
    2/3 cup packed brown sugar
    1 cups all-purpose flour
    Non-stick coating spray
    3 eggs, beaten
    1/3 cup granulated sugar
    4 tsp. vanilla
    1 cups flaked coconut
    3/4 cup chocolate malted milk powder
    2 tsp. instant coffee crystals or instant espresso powder
    tsp. baking powder
    tsp. salt
    1 1/2 cups sifted powdered sugar
    3 Tbs. chocolate malted milk powder
    1 Tbs. boiling water

    In a mixing bowl, stir together butter or margarine, brown sugar, and 1 cups flour till smooth. If necessary, gently knead to blend. Spray a 13x9x2-inch baking pan with non-stick spray coating; pat flour mixture into the bottom of the pan. Bake in a 350F oven for 15 min. or till just set. Meanwhile, beat together eggs, granulated sugar, and 2 teaspoons of the vanilla. Stir in the coconut, cup malted milk powder, the cup flour, 1 teaspoons of the espresso powder or coffee crystals, baking powder, and salt. Carefully spread mixture on top of baked layer. Bake 20 to 25 minutes more or until set. Cool on a wire rack. In a medium bowl, beat together powdered sugar, the 3 tablespoons malted milk powder, the remaining 2 teaspoons vanilla, the remaining teaspoon espresso powder or coffee crystals, and boiling water. If necessary, beat in a little additional boiling water till icing is of spreading consistency. Spread over cooled bars. Makes 36 bars.

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    Ooey Gooey Butter Squares

    1 stick (4 oz.) melted butter or margarine
    1 box yellow cake mix
    2 beaten eggs

    2 eggs
    8 oz. softened cream cheese
    1 box (16 oz.) confectioner's sugar

    Mix first three ingredients together. Grease 9 X 13 baking dish and press mixture into a pan.

    Combine remaining ingredients, saving enough sugar to sprinkle on top. Mix and pour over first layer.

    Bake at 350F for 30-45 minutes. Do not preheat oven. Remove and cool. Sprinkle with sugar. Cut into squares.

    Dessert Index




    Bavarian Apple Cheese Cake

    1/2 cup butter
    1/3 cup sugar
    1 1/4 tsp vanilla extract
    1 cup flour

    Mix all ingredients and pat into greased springform

    8 oz cream cheese
    1/4 cup sugar
    2 eggs
    1/2 tsp vanilla extract

    Mix well and beat till fluffy, pour over dough

    4 cups apples, sliced
    1/3 cup sugar
    1 tsp cinnamon

    Mix and arrange on top of cheese mixture sprinkle with
    1/4 c. sliced almonds

    Bake at 350F for 45-55 minutes, till tester comes out clean.

    Dessert Index




    Pecan Pie

    5 eggs
    cup (60 ml) melted butter
    2 tsp (10 ml) vanilla extract
    cup (125 ml) brown sugar
    1 cups (375 ml) white corn syrup
    1 cup (250 ml) shelled pecans
    1 9 inch (22 cm) pastry pie shell, unbaked

    In a large mixing bowl, beat the eggs slightly. Add the butter gradually, alternating with the vanilla, sugar, syrup, and pecans. Mix until smooth and transparent, and pour into the pie shell. Bake in a preheated 400F (200C) oven for 15 minutes, then lower the heat to 300F (150C) and bake an additional 40 minutes. Makes one 9 inch (22 cm) pie.

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    Carolina Pound Cake

    c. shortening
    2 sticks margarine
    3 c. sugar
    5 eggs
    3 c. all purpose flour
    t. baking powder
    1 c. milk
    1 t. vanilla
    1 t. butter flavoring
    1 t. lemon flavoring

    In a large bowl, cream together shortening, butter and sugar until fluffy. Add eggs one at a time, mixing thoroughly with each one. Alternate dry ingredients and milk, mixing thoroughly with each addition. The more mixing, the fluffier the cake. Mix in the flavorings last. Pour into a floured tube pan and bake 1 hour and 20 minutes at 350F.

    You can make this chocolate by adding 2 oz of bitter chocolate and c more milk. You can also add different flavorings such as coconut or almond in place of or in addition to the others. It is also wonderful as a base for strawberry shortcake or any other fruit topping.

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    Baked Pineapple

    1 #2 can crushed pineapple
    2 eggs
    2 TBS. cornstarch
    cup sugar
    cup water

    Combine all ingredients in a glass baking dish. Sprinkle with cinnamon. Bake at 375F for approx. 1 hour. serves 6.

    Dessert Index




    Viennese Apricot Pie

    2 eggs, lightly beaten
    2 cups (500 ml) sour cream
    1 cups (375 ml) granulated sugar
    cup (60 ml) plus 1/3 cup (80 ml) all-purpose flour
    tsp (2 ml) salt
    1 cups (375 ml) dried apricots, plumped in warm water, and cut into small pieces
    1 unbaked 10 inch (25 cm) pie shell
    cup (125 ml) brown sugar
    cup (60 ml) butter or margarine
    Whipped cream (optional)

    Combine the eggs, sour cream, sugar, cup (60 ml) flour, salt, and almond extract, beating well. Stir in the apricots and pour into the prepared pie shell. Bake in a preheated 400F (200C) oven for 25 minutes. Meanwhile, combine the 1/3 cup (80 ml) flour with the brown sugar. Mix well, then cut in the butter until the mixture resembles coarse crumbs. Remove the pie from the oven after 25 minutes and sprinkle with the brown sugar mixture. Return the pie to the oven and bake an additional 20 to 25 minutes, until the filling is set. Cool to room temperature or serve chilled, with whipped cream if desired. Serves 6 to 8.

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    Inside-Out Cake

    This cake is so rich, you don't need frosting. Serve with vanilla ice cream or whipped cream if desired. Preparation time: 5 minutes Baking time: 50-55 minutes Cooling time: 30 minutes

    1 (4oz.) package chocolate instant pudding and pie filling
    1 package devils food or chocolate cake mix
    1 cups milk (I use a can of evaporated milk and add enough water to make the full amount.)
    1 (12 oz.) package semi-sweet chocolate chips
    2 eggs
    1 cup chopped pecans or walnuts

    Combine pudding mix, cake mix, chocolate chips, milk and eggs in a very large bowl. Mix by hand until well blended -- about 2 minutes. Fold in pecans. Bake in greased Bundt pan in preheated 350F oven for 50-55 minutes, or until cake springs back when lightly pressed with finger. Cool for 30 minutes in the pan, then remove. (you shouldn't have to do any prying of this cake if you let it cool the 30 minutes). The cake may be cut into quarters and frozen so small portions may be used at a time. I also like to use different pudding and cake mixes and make different flavors. One of our favorites is: use a raspberry cake mix and raspberry chocolate chips. Another is yellow cake mix and peanut butter chips. Or chocolate cake and peanut butter chips.

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    Chocky Mud Muffins

    1 cup/125 g/4 oz self raising flour
    tsp baking powder
    4 tbsp cocoa
    1 cup/250 g/8 oz sugar
    cup/ 60 ml/2 fl oz skim milk
    cup/100g/3 oz low fat natural yoghurt
    2 egg whites
    1 egg yolk
    1 tsp vanilla essence

    1. Sift together flour, baking powder and cocoa powder into a bowl. Add sugar and mix to combine.
    2. Stir in milk, yoghurt, egg whites, egg yolk and vanilla essence.
    3. Lightly spray 12 non-stick muffin pans with cooking oil spray (I use patty cases so no oil necessary!) Spoon in mixture and bake at 180C/350F for 15-20 minutes or until cooked when tested with a skewer.

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    Chocolate Cream Pie

    cup white sugar
    1/3 cup all-purpose flour
    2 cups milk
    2 (1 ounce) squares unsweetened chocolate
    3 egg yolks
    2 tablespoons butter or margarine
    1 teaspoon vanilla extract
    1 baked pie shell

    Directions: 1 Combine sugar, flour, milk, and chopped up chocolate in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes. 2 Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds. Remove from heat, and stir in butter or margarine and vanilla. 3 Pour filling into pie shell, and chill until set. Top with whipped topping, and a little grated chocolate. Makes 1 pie.

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    Mint Meringue Pie

    2 c (loosely packed) fresh mint leaves
    1 c water
    1 c sugar (divided)
    1 envelope unflavoured gelatine
    5 eggs, separated
    few drops green food colouring
    Baked pie shell (make your own - the difference is astounding...)
    Whipped cream and mint leaves to garnish

    Select tender young mint leaves To measure - pack down into measuring cup and allow to spring back Wash mint in cool water and shake off excess water Crush mint well, or chop in a blender with some water (it should be almost mush) Put mint in water to make 1 c, add c sugar Stir will and let soak for a few hours (this brings out the mint flavours) Strain mint-water through cheesecloth and squeeze to get all the moisture out Measure mint-water and add water to bring up to 1 c, if necessary.

    Warning: Mint leaves leave stains! I learned the hard way, with a seemingly permanently-discoloured white marble mortar and pestle! Rinse everything immediately!

    Mix gelatine and c sugar in top of double boiler (this prevents lumping) Beat egg yolks slightly. (Eggs should be room temperature before using!) Add strained mint-water to egg yolks and stir together Add egg-yolk mixture to gelatine mixture Cook over boiling water, stirring constantly until slightly thickened Add green food colouring to make liquid desired colour (the fresh mint will make it a sort of green-brown) Chill until it is slightly thicker than uncooked egg white.

    Beat egg white until stiff, adding remaining c sugar gradually Beat until very stiff Gradually fold into gelatine mixture Pile into pie shell (if it's not thick enough to 'pile', just make it level and put the remainder of the mixture into dessert dishes) Tap filled shell gently on counter to release bubbles Chill until firm Garnish and serve. Makes one 8" or 9" pie.

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    Mocha Mountains

    4 oz. unsweetened chocolate, chopped
    2 c. semisweet chocolate chips
    1 stick unsalted butter, cut in bits
    c. flour
    tsp. baking powder
    tsp. salt
    4 large eggs, room temperature
    1 c. sugar
    1 T. instant espresso powder
    2 tsp. vanilla

    In a metal bowl set over a saucepan of simmering water, melt chocolate, 1 c. chips and butter, stirring until the mixture is smooth. Remove bowl from heat. (Or melt in microwave, being careful to not over cook.)

    In a small bowl, stir together the flour, baking powder, and salt. In another bowl, beat eggs and sugar until thick and pale, beat in espresso powder and vanilla. Add cooled chocolate, mixing well. Fold chocolate mixture into flour, stir in remaining chips. Let batter stand for 15 minutes.

    Drop by heaping T. onto baking sheets lined with parchment paper. Bake cookies in the middle of a preheated 350F oven for 8-10 minutes or until they are puffed, shiny and cracked on top. (They will be flat, not resembling mountains. The name is a joke.) Let cookies cool on baking sheets, transfer to racks to completely cool. Makes about 3 dozen or so, depending on the size you make.

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    Scottish Short Bread

    3 cups sifted flour
    1 cups sifted 10 X confectionary sugar
    teasp. salt
    1 lb. butter

    Soften butter in microwave or leave out of refrigerator over night. Mix all ingredients with a low speed mixer in large bowl. Put on a floured wax paper (it is quite sticky at this point) and repeatedly add flour and knead until doughy consistancy and not sticky. Spread in a shallow biscuit or jelly roll pan and push into the corners. Roll it flat with a floured rolling pin to maintain even thickness so the edges do not burn. With a knife, lightly score the surface in 1 or 1 " squares. Prick the surface lightly with a fork three times on each square. Preheat the oven to 325F and bake for 40-45 minutes but do not bake to brown. It is done when pale in color. With a sharp knief before it cools cut into the squares that were only scored before. Remove from the pan and place in an air tight container with wax paper between the layers. Keeps this way for weeks (if you don't eat it all the first day! Makes 30-40 pieces.

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    Mom's Totally Awesome Brownies

    These are made in three parts: Brownie, Cream Cheese mix, and Frosting.
    Cream Cheese Mixture:
    8 oz. Cream cheese
    2 eggs
    C. butter (please, NO OLEO)
    2 T. flour
    C. sugar
    tsp. Vanilla extract

    Soften cream cheese and butter, and cream together with sugar. Add eggs, flour, and vanilla and mix well. Set aside.
    Brownie Batter:
    3 oz. Unsweetened chocolate
    1 tsp. Vanilla extract
    2 oz. Semi-sweet chocolate
    2 C. flour
    C. butter
    1 tsp. Baking powder
    2 C. sugar
    1 tsp. salt
    5 eggs

    In a medium saucepan, over medium heat, melt chocolate(s) and butter. Stir in sugar and mix well. Beat eggs and add to chocolate mixture, blending well. Add vanilla extract, baking powder, and salt. Remove from heat, and mix in flour. Batter will be stiff, almost like dough.

    In a greased (bottom only) 13X9 pan, spread half of the brownie batter. Spread the cream cheese mixture in a layer on top of the brownie batter. Drop remaining half of brownie batter by spoonfuls on top of the cream cheese. Marbelize all three layers with a table knife, mixing according to your taste ( less mixing creates more contrast between chocolate and cream cheese).

    Bake at 350F for 40 minutes.
    Frosting:
    2 oz. Unsweetened chocolate
    tsp. salt
    1 oz. Semi-sweet chocolate
    1/3 C. milk
    3 T. crisco
    1 tsp. Vanilla extract
    2 C. confectioner's sugar

    While brownies cool, melt in a small saucepan the chocolate(s) and the crisco. Remove from heat. Add the salt, the milk, and the vanilla extract. With an electric mixer, blend in the confectioner's sugar. Continue to beat until the frosting cools and becomes glossy. (You can submerge the bottom of the pan in a bowl with ice water while beating the icing to minimize the time needed to cool.

    Frost brownies IMMEDIATELY -- before they cool. This is VERY IMPORTANT! It keeps the brownies chewy and moist without being undercooked. Remember that these are twice as thick as other brownies -- cut at least 48 from a 13x9 pan.

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    Butterscotch Oat Drops

    1 cup butter or margarine
    cup granulated sugar
    1 cup brown sugar
    2 eggs
    1 tsp vanilla extract
    2 cups flour
    2 cups rolled oats
    1 tsp baking soda
    1 tsp baking powder
    1 tsp salt
    2 cups butterscotch chips
    1 cup chopped nuts (optional)

    Cream butter and both sugars together. Beat in eggs one at a time and add in vanilla. In a separate bowl add dry ingredients excluding butterscotch chips. Mix. Add dry ingredients to wet mixture and add chips. Mix thoroughly. Drops by spoonfuls onto cookie sheets. Bake at 350F for 8-10 minutes.

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    The Forgotten Cake

    6 egg whites
    tsp (2 ml) cream of tartar
    1 cups (375 ml) sugar
    tsp (1 ml) salt
    1 tsp (5 ml) vanilla extract

    Add the cream of tartar to the egg whites and beat until stiff. Add the sugar one tablespoon (15 ml) at a time as you continue beating the egg whites. Beat in the salt and the vanilla. Spoon the mixture into a buttered 6 x 8 inch (15 x 20 cm) pan and place in a preheated 450F (230C) oven and immediately turn off the heat. Tip: You may want to make shallow indentations, or wells, in the surface of the meringue to hold the topping when you serve it. Leave the cake in the oven overnight or until the oven has completely cooled. Serve with your choice of ice cream, berries, and/or whipped cream. Serves 4 to 6.

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    Heart Healthy Molasses Cookies

    2 cups all purpose flour
    teaspoon baking powder
    1 teaspoon baking soda
    teaspoon ground cloves
    1 tsp. ground ginger
    1 tsp. cinnamon
    2/3 cup safflower oil
    cup molasses
    1 egg or cup egg substitute
    1 cup firmly packed brown sugar
    granulated sugar

    Sift together flour, salt and spices. Set aside. Using lowest speed of electric mixer, blend oil, molasses and egg. Add sugar & blend. Gradually add flour and dry ingredients. Mix well. Chill dough 2 hours. Form into 1" balls. Roll each ball in granulated sugar. Place on Teflon baking sheets. Sprinkle each cookie with 2 to 3 drops of water. Bake at 375F 8 to 10 minutes.

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    Jana's "Way Cool" Treats

    cup peanut butter (creamy or crunchy)
    1- 6 oz. Bag of butterscotch chips
    2 cups miniature marshmallows
    1 #3 can of crisp, Chinese noodles

    Melt peanut butter and butterscotch chips over LOW heat stirring constantly until completely melted. Remove from heat and stir to cool slightly for approx. 4-5 minutes. Add marshmallows and Chinese noodles. Stir to blend well. Drop by spoonfuls onto waxed paper. Allow to cool (may be refrigerated to speed cooling).

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    Chocolate Kalhua Mousse

    8 oz bittersweet chocolate, melted
    16 oz heavy cream
    1 tbs vanilla extract
    3 oz Kalhua
    4 large egg whites

    Melt chocolate over very low heat until smooth. Cool to room temperature. Whip the heavy cream to very soft peaks. At this time, add the vanilla and the Kahlua and continue whipping until medium peaks are reached. Combine and blend cooled chocolate and whipped cream mixture. Refrigerate until needed. Serves 6

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    Fruit Pizza

    For the layers:

    1 recipe chocolate chip cookies (from 12 oz. Toll House morsels package preferably)
    12 oz. cream cheese
    1/3 cup sugar
    1 tsp. vanilla
    assorted fruits (can use halved fresh strawberries, sliced bananas, sliced kiwi, mandarin orange segments, pineapple slices or chunks, blueberries, etc.)
    6 oz. apricot jam

    Directions: Make recipe for cookies, pat onto greased and floured 15" pizza pan. Bake at 375F for 15-20 minutes. Let cool. In bowl, mix cream cheese, vanilla and sugar until creamy. Spread over cooled "pizza" crust. Arrange fruit over top in concentric circles, or whatever design you prefer. In pan over low heat, melt apricot jam and 1 tsp. water. Brush over entire pizza with pastry brush. Refrigerate until serving. Slice into wedges like a pizza. This is best if made the same day you'll be serving it (otherwise the dough starts to get soft). Serves 16.

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    Zehnder's Apple Pie

    Approximately 6 apples (I use Red Delicious) but make sure you have enough to fill the pie shell.
    1 unbaked pie shell
    1 egg
    1 cup sugar
    2 tablespoons flour
    teaspoon salt
    1 cup sour cream
    1 teaspoon vanilla

    Peel apples and slice into bite size pieces into unbaked pie shell. Fill to level full. Mix egg, sugar, flour, salt, sour cream & vanilla and pour over apples. Bake 45-50 minutes at 350F. Remove from oven and top with the following crumb topping: mix until crumbly

    cup brown sugar
    cup flour
    cup oatmeal
    cup butter

    Crumble mixture over the top of the pie and bake another 25 minutes until golden brown.

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    Coconut Cake

    1 box white cake mix (and ingredients called for on box)
    1 can Eagle Brand
    1 (small) can Cream of Coconut
    1 tub of Cool Whip
    1 pkg. of shredded coconut

    Bake cake as directed on box in a 9 x 13 in. pan. After cake cools, poke holes all over it with a fork. Alternate pouring the Cream of Coconut and Eagle Brand over the cake until both cans are gone. Then spread Cool Whip over the cake and sprinkle coconut on. It is usually better after it sits overnight in the refrigerator then set it out 30 min. before serving.

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    Lemon Sorbet in Lemon Cups

    8 large lemons
    lemon sorbet
    1 container fresh raspberries

    With a knife cut the tops off 6 to 8 large lemons and hollow out the inside of the fruit being careful not to break through the peel. Cut off a small section from the bottom so that the fruit will stand upright whether it is presented in a goblet or on a plate. Fill each shell half way with the lemon sorbet and then layer with fresh raspberries. Add another layer of sorbet and then garnish the top with a single berry.

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    Lemon (citrus) Sorbet

    1/2 cup (125 ml) lemon juice*
    1/4 cup (60 ml) orange juice
    1/4 cup (60 ml) sugar
    1 tsp (5 ml) finely chopped lemon zest
    1/4 cup (60 ml) water
    1 egg white

    [Note: This recipe calls for an uncooked egg white. If salmonella contamination is a concern in your area, then it is best to skip this recipe.]

    Combine the lemon juice, orange juice, sugar, lemon zest, and water in a small bowl and stir to dissolve the sugar.

    Ice cream maker method: Cover the citrus mixture and refrigerate for 2 hours, until well chilled. In a separate bowl, beat the egg white until stiff and fold into the chilled citrus mixture. Pour into an ice cream maker and freeze according to the manufacturer's directions.

    Food processor method: Pour the citrus mixture into ice cube trays and freeze. Place the frozen mixture in an electric food processor and add the beaten egg white. Process until smooth. Serves 4.

    *You can actually use any citrus fruit. Try it with lime juice or pink grapefruit juice.

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    Chocolate Silk Truffle

    1 lb (570 g) bitter chocolate
    6 oz (170 g) butter
    cup (190 ml) sugar
    6 large eggs
    (60 ml) cream
    tsp (2 ml) vanilla extract
    2 tsp (10 ml) ground ginger

    Melt the chocolate in a pan set over hot water. Cream together the butter, sugar, and ginger in an electric mixer. Using the whip attachment, or a hand held whisk, add the eggs one at a time, scraping down the sides of the bowl often. Add the warm chocolate, stir in the cream and vanilla, and pour into individual serving molds of your choice. Chill for 4 to 6 hours. Alternately, place the mixing bowl in the refrigerator for 4 to 6 hours, and use a small scoop or spoons to form balls or quenelles. Serves 8 to 12.

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    Irish Plum Pudding

    cup (125 ml) golden raisins (sultanas)
    cup (125 ml) chopped citron
    cup (125 ml) dried currants (or raisins)
    cup (180 ml) Irish whisky
    1 cup (250 ml) brown sugar
    cup (125 ml) butter
    2 eggs
    1 cup (375 ml) bread crumbs
    cup (125 ml) flour
    tsp (2 ml) baking soda
    tsp (1 ml) salt
    tsp (2 ml) ground allspice
    tsp (1 ml) ground nutmeg
    tsp (2 ml) ground ginger
    1+ cups (310 ml) milk
    1 tsp (5 ml) grated orange rind
    1 tsp (5 ml) grated lemon rind
    cup (125 ml) chopped almonds
    Boiling water
    3 Tbs (45 ml) Irish whisky

    Combine the dried fruits in a small bowl. Add the whisky and allow to stand 12 hours, or overnight. Cream the sugar and butter until soft. Add the eggs and mix well. Combine the bread crumbs, flour, baking soda, salt, and spices. Add to the egg and butter mixture in three batches, alternating with the milk, mixing thoroughly after each addition. Add the grated peels, soaked fruits, and almonds, stirring well. Place in a well greased mold and cover the mold with two layers of cheesecloth, tied around the rim of the mold. Cover with aluminum foil, and place the mold on a trivet in the bottom of a large kettle. Add boiling water 2/3 up the side of the mold and bring to a boil over high heat. Reduce the heat to low and simmer covered for 5 hours, adding more water as necessary. Cool and store in the refrigerator until ready to serve. Steam for an hour before serving to reheat. To serve it, unmold the pudding, warm 3 tablespoons (45 ml) of Irish whisky in a small saucepan, ignite, and pour over the pudding. Serve immediately. Makes 12 servings.

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    Sweet Potato Pie

    2 cups baked sweet potatoes, mashed
    2 eggs, well beaten
    1- cups evaporated milk
    3/8 cup sugar
    tsp. salt
    tsp cinnamon
    tsp. nutmeg
    2 Tbs. rum
    4 Tbs. melted butter
    1 pie crust

    Preheat oven to 425F. Put sweet potatoes and evaporated milk into food processor. Then combine remaining ingredients to potatoes and continue blending until smooth. Pour into pie shell. Bake for 10 minutes, then reduce heat to 300F and bake for about 50 minutes more or until the filling is firm.

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    Peanut Butter Cheesecake

    1 cups salted pretzel crumbs
    1/3 cup butter or margarine, melted
    5 (8 oz.) packages cream cheese, softened
    1 cups sugar
    cup creamy peanut butter
    3 large eggs
    2 teas. vanilla extract
    1 (8 oz.) carton sour cream
    3 Tbls creamy peanut butter
    cup sugar

    Combine pretzel crumbs and butter; firmly press in bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350F for 5 minutes. Set prepared pan aside. Beat cream cheese in a mixing bowl at medium speed with and electric mixer until creamy; gradually add 1 cups sugar, beating well. Add cup peanut butter, and beat well. Add eggs, one at time, beating after each addition. Stir in vanilla. Pour into prepared pan. Bake at 350F for 40 minutes, turn oven off, and partially open door. Leave cheesecake in oven 30 minutes. Combine sour cream, 3 tablespoons peanut butter, and cup sugar, stirring until sugar dissolves. Spread sour cream mixture over warm cheesecake. Cool completely in pan on wire rack. Cover and chill 8 hours. Yield: 1 (10-inch) cheesecake.

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    Margarita Pie

    Crust:
    1 cups finely crushed pretzels
    cup butter or margarine melted
    cup sugar
    Filling:
    1 pkg. cream cheese softened
    1 can sweetened condensed milk
    1/3 cup lime juice
    2-3 drops green food coloring
    1 (8 oz) container Cool Whip

    Crush pretzels in plastic bag with rolling pin. Combine with butter and sugar. Press crust mixture onto bottom and sides of 9 inch pie pan. Combine all filling ingredients and fold together mixing well. Pour into crust. Chill 25-30 minutes.

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