Desserts V of V
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    Peaches Chianti

    4 - 6 large ripe freestone peaches
    2 Tbs (30 ml) fresh lemon juice
    2 Tbs (30 ml) sugar
    1 cup (250 ml) Chianti or other full-bodied red wine
    Biscotti for garnish (optional)

    Cut the peaches into wedges. Combine all ingredients in a stainless steel or glass bowl and refrigerate covered for 8 to 24 hours. Serve peaches in wine glasses with a little of the wine mixture spooned over them. Serve with biscotti if desired. Serves 4 to 6.

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    Creme Brulee Catalan Style

    6 egg yolks
    1 cup (250 ml) sugar
    3+1/2 cups (875 ml) milk
    Zest of 1 lemon
    A 2-inch (5 cm) piece of cinnamon stick
    3 Tbs (45 ml) cornstarch (cornflour)

    Beat the egg yolks and 3/4 cup (180 ml) of the sugar in a bowl. Heat 3 cups (750 ml) of the milk, along with the lemon zest and cinnamon stick, in a pot over moderate heat just until it begins to boil. Remove the milk from the heat and strain into the egg mixture, whisking constantly. Dissolve the cornstarch in the remaining milk and add it to the mixture. Pour the mixture into the pan and cook over low heat, stirring constantly, just until it begins to bubble. Pour into individual oven-proof serving dishes and refrigerate for at least 2 hours. Before serving, sprinkle the remaining sugar over the top of the custards and place under a preheated broiler until the sugar is melted, light brown, and bubbling. Serve immediately. Serves 6 to 8.

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    Peanut Butter Cookies

    2 cups (625 ml) sifted all-purpose flour
    1 tsp (5 ml) baking powder
    1/2 tsp (2 ml) salt
    1/2 cup (125 ml) butter or margarine
    1/2 cup (125 ml) vegetable shortening
    1 cup (250 ml) sugar
    1 cup (250 ml) firmly packed light brown sugar
    2 eggs
    1 cup (250 ml) peanut butter (creamy or crunchy)

    Sift the flour, baking powder, and salt together onto a piece of wax paper and set aside. Beat the butter and shortening in a large bowl with an electric mixer until light and fluffy. Add the sugars and beat until fluffy. Beat the eggs in one at a time. Add the peanut butter and beat until blended. Add the flour mixture, about 1/3 at a time. Refrigerate the dough for at least 2 hours. Shape the dough into balls about 1 inch (2.5 cm) in diameter and place on a lightly greased baking sheet, about 3 inches (8 cm) apart. Using the tines of a fork that has been dipped in flour, flatten the balls leaving a crisscross pattern on the cookies. Bake in a preheated 375F (190C) oven for 10 to 12 minutes, until slightly firm. Transfer to wire racks to cool. Makes about 5 dozen cookies.

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    Black Bottom Pie

    For the crust:
    14 crisp ginger cookies
    5 Tbs (75 ml) melted butter
    Roll out the cookies fine. Mix with the melted butter. Line a 9-inch (23 cm) pie tin, sides and bottom, with the buttered crumbs, pressing flat and firm. Bake 10 minutes in a preheated 350F (180C) oven to set.
    Basic Filling:
    1 cups (450 ml) milk
    1 Tbs (15 ml) cornstarch (cornflour)
    4 Tbs (60 ml) cold water
    1 Tbs (15 ml) unflavored gelatin
    1/2 cup (125 ml) sugar
    4 egg yolks, lightly beaten
    A pinch of salt
    Chocolate Layer:
    2 squares melted chocolate
    1 tsp (5 ml) vanilla extract
    Rum-Flavored Layer:
    4 egg whites
    1/8 tsp (0.5 ml) cream of tartar
    1/2 cup (125 ml) sugar
    1 Tbs (15 ml) rum or 1/2 tsp (2 ml) rum flavoring
    2 Tbs (30 ml) confectioner's (powdered) sugar
    1 cup (250 ml) whipping cream
    Grated bitter or semi-sweet chocolate for garnish

    Soak the gelatin in the cold water. Scald the milk, add 1/2 cup (125 ml) sugar, mix with the cornstarch, pinch of salt, then beaten egg yolks. Cook in double boiler, stirring constantly, until the custard thickens and will coat the back of a spoon. Stir in dissolved gelatin. Divide custard in half.

    To one half of the custard add the melted chocolate and vanilla. Turn while hot into cooled crust, dipping out carefully so as not to disturb crust.

    Let the remaining half of the custard cool. Beat the egg whites and cream of tartar, adding 1/2 cup (125 ml) of sugar slowly. Add the rum or rum flavoring. Spread carefully over the chocolate layer. Place in ice box to chill thoroughly. It may even stand overnight. When ready to serve, whip the cream stiff, adding the confectioner's sugar slowly. Pour over the top of the pie. Sprinkle with grated bitter or semi-sweet chocolate. Makes one 9-inch (23 cm) pie to serve 6 to 8.

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    Ukrainian Cheese Paska

    2 lbs (900 g) ricotta cheese
    4 egg yolks
    1 cup (250 ml) butter
    2 cups (500 ml) sugar
    Grated rind of 1 lemon
    1 tsp (5 ml) vanilla extract
    1/2 cup (125 ml) heavy cream
    1/2 cup (125 ml) chopped candied fruits (optional)
    Raisins or Maraschino cherries for garnish (optional)

    Line a colander with a clean cheesecloth. Beat cheese with egg yolks until just smooth. Cream butter, add sugar, lemon rind, vanilla, and cream thoroughly. Combine with cheese mixture and add heavy cream. Add the optional chopped candied fruit. Pour mixture into the cheesecloth and set over a bowl to drip for at least 24 hours in refrigerator. Discard the accumulated liquid periodically. Paska becomes firmer with time. Unmold and decorate with candied fruit, raisins, or Maraschino cherries as desired. Serves 8 to 12.

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    Baked Bananas

    4 bananas, peeled and cut in half lengthwise
    6 Tbs (45 ml) apricot or peach preserves
    2 Tbs (30 ml) rum, brandy, or water
    1/4 cup (60 ml) chopped fresh mint
    2 tsp (10 ml) grated lemon zest
    4 tsp (20 ml) butter

    Place two banana halves on pieces of aluminum foil large enough to wrap them with. Mix the preserves and the rum together and spoon over the bananas. Sprinkle with chopped mint and lemon zest, and dot each banana with butter. Wrap in the foil and bake in a preheated 400F (200C) oven for 10 minutes. Serve hot or warm. Serves 4.

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    Kwik-Krumb Raisin Bars

    2 cups raisins
    1 cup water
    1 cup applesauce
    1 teaspoon lemon juice
    1/4 teaspoon cinnamon
    Base & Topping
    2 cups rolled oats
    1 cup all purpose flour
    1/2 cup sugar
    1/2 cup coconut
    3/4 cup margarine or butter

    In medium saucepan, bring raisins and water to a boil. Reduce heat; simmer 15 minutes. Drain; stir in applesauce, lemon juice and cinnamon. Set aside. Heat oven to 350F. In large bowl, combine oats,flour, sugar and coconut. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Reserve 2 1/2 cups of crumb mixture for topping. Press remaining crumb mixture firmly in bottom of ungreased 13x9 inch pan. Spread evenly with filling. Sprinkle with reserved crumb mixture; press lightly. Bake at 350F for 30 to 40 minutes or until light golden brown. Cool completely. Cut into bars. Yield: 36 bars.

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    Couscous and Dried Fruit Pudding

    1 cups (375 ml) dried couscous
    1/2 cup (125 ml) assorted dried fruits (apricots, raisins, dates, pineapple, or others of your choice), finely chopped
    1/4 cup (60 ml) chopped pecans, almonds, or hazelnuts
    3 cups (750 ml) milk
    3 Tbs (45 ml) honey
    1/2 tsp (2 ml) vanilla or almond extract
    Optional toppings:
    2 Tbs (30 ml) sugar mixed with 1/4 tsp (1 ml) ground cinnamon
    Heavy cream or milk

    Combine the couscous, dried fruits, and nuts in a heat-proof bowl. Combine the milk, honey, and vanilla in a saucepan and heat over moderate heat until the milk almost boils. Pour the milk mixture over the couscous mixture and stir one time only. Cover and let stand for 15 minutes. Spoon into individual serving bowls and top with cinnamon sugar and/or cream, if desired. Serves 4.

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    Lime Meringue Pie

    1 9-inch (22 cm) pie crust, your favorite recipe or packaged
    For the filling:
    3/4 cup (180 ml) cornstarch (cornflour)
    4 egg yolks (reserve the white for the meringue)
    2 cups (675 ml) water
    1/4 cup (60 ml) fresh lime juice
    2 cups (500 ml) sugar
    1 tsp (5 ml) salt
    4 Tbs (60 ml) butter
    For the meringue:
    4 egg whites
    1/4 tsp (1 ml) baking powder
    1 cup (250 ml) sugar
    1 Tbs (15 ml) fresh lime juice

    Bake the pie crust in a preheated 350F (180C) oven for about 30 minutes, or according to the package directions, until light golden brown. Cool and set aside.

    Combine the cornstarch and 1 cup (250 ml) of the water in a saucepan and whisk until combined. Add the remaining water and filling ingredients and whisk to combine. Cook over low heat, stirring constantly with a wooden spoon, until thick and boiling. Pour into the baked pie shell.

    Beat the egg whites until stiff. Add the remaining meringue ingredients, beating until thoroughly combined. Top the pie filling with the egg white mixture, spreading it just to the edge of the pie crust. Bake in a preheated 350F (180C) oven for about 15 minutes, until light golden brown. Overcooking will cause the meringue to crack when serving. Cool and refrigerate before serving. Makes one 9-inch pie to serve 6 to 8.

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    Apple Cranberry Cookie Cobbler

    3-4 granny smith apples
    1 can (16 oz.) whole berry cranberry sauce
    1/3 cup packed brown sugar
    3 tablespoons all purpose flour
    1 teaspoon ground cinnamon
    1 package (20 oz.) refrigerated sugar cookie dough, cut in half
    powdered sugar (optional)

    Preheat oven to 400F. Peel, core and slice apples. Cut apple slices in half, place in baking dish (we use an 11" round, 1" deep one) until it is about 1/2 to 3/4 full. In a separate bowl, combine cranberry sauce, sugar, flour and cinnamon. Pour over apples, spreading with spatula to ensure even coverage. Cut cookie dough in half, reserve one portion for another use. Slice cookie dough into 1/4" thick slices. Arrange evenly over apple mixture. Bake 30-35 minutes or until apples are tender and top is golden brown. Sprinkle top with powdered sugar to serve, if desired. Serves 10

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    Ice Cream with Rum Mango Sauce

    1 ripe mango, peeled and diced
    3/4 cup (180 ml) pineapple juice
    2 Tbs (30 ml) honey
    2 Tbs (30 ml) dark rum or 1/4 tsp (1 ml) rum extract
    2 Tbs (30 ml) fresh lime juice
    2 Tsp (30 ml) cornstarch (corn flour)
    1 Tbs (315 ml) water
    The grated zest of 1 lime
    Vanilla low-fat or non-fat ice cream or ice milk, or flavor of your choice

    Puree the diced mango in an electric blender or food processor until smooth. Combine the pureed mango with the pineapple juice, honey, rum, and lime juice in a small saucepan. Bring to a simmer over moderate heat. Mix the cornstarch and water to form a slurry and add to the mango mixture. Cook over moderate heat, stirring constantly, for 2 to 3 minutes, until the sauce thickens. Add the lime zest and remove from the heat. Serve warm or chilled over ice cream. Makes about 1 cup, to serve 4 to 6.

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    Stuffed Dried Fruit

    1 lb (500 g) dried apricots, figs, prunes, and/or dates
    Suggested stuffings:
    Ripe camembert or brie cheese
    Chevre (goat cheese) or bleu cheese
    Cream cheese
    Whole blanched almonds
    Pecan or walnut halves
    Candied ginger
    Optional coating:
    Grated coconut

    Steam the apricots, figs, and prunes over hot water for 20 minutes and allow to cool. Do not steam the dates. Fill the fruits with one or two of the suggested stuffings and roll in grated coconut if desired. Serve slightly chilled or at room temperature. Serves 6 to 8.

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    Dreams (Sonhos)

    1/4 lb (100 g) butter
    2 Tbs (30 ml) sugar
    1/4 tsp (1 ml) salt
    1 cup (250 ml) water
    1 cup (250 ml) sifted all-purpose flour
    4 large eggs
    Vegetable oil for deep frying
    Cinnamon sugar (1/2 cup (125 ml) sugar mixed with 2 tsp (10 ml) ground cinnamon)

    Bring the butter, sugar, salt, and water to a boil in a small saucepan over high heat. Remove from the heat and add all the flour at once. Beat vigorously with a wooden spoon until the mixture comes together in a ball. Add the eggs one at a time, beating vigorously until each egg is absorbed by the dough before adding the next. The dough will give the appearance that it is separating, but beating will incorporate the eggs. Heat the vegetable oil to 375F (190C) and carefully drop the dough in rounded tablespoonfuls. Do not fry more than 3 or 4 at a time, and try to keep the temperature of the oil as close to 375F (190C) as possible. Fry the pastries for 3 to 4 minutes, turning as necessary, until golden brown on all sides. Drain on paper towels and sprinkle with cinnamon sugar while still hot. Makes about 2 dozen; allow 3 to 4 per serving.

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    Lady Baltimore Cake

    1 cup (250 ml) butter
    3 cups (750 ml) sugar
    4 eggs
    3 cups (875 ml) cake flour
    4 tsp (60 ml) baking powder
    1 cup (250 ml) milk
    2 tsp (10 ml) vanilla
    2 tsp (10 ml) almond extract
    1/2 cup (125 ml) water

    Beat the butter and 2 cups (500 ml) of the sugar together until light and fluffy. Beat in the eggs, one at a time. Sift the flour and baking powder together and add gradually to the butter mixture, alternating with the milk. Pour into two greased 11-inch cake pans and bake in a preheated 350F (180C) oven for 30 minutes. Combine the remaining cup (250 ml) of sugar with the water in a small saucepan and cook over moderate heat until the sugar is dissolved. Add the vanilla and almond extract and pour over the cakes after they are removed from their pans.
    2 cups (500 ml) sugar
    2/3 cup (160 ml) water
    2 egg whites, beaten stiff
    2 tsp (10 ml) corn syrup (optional)
    2 cups (500 ml) seeded raisins
    2 cups (500 ml) chopped walnuts or pecans
    12 figs, chopped
    Almond and vanilla extract to taste

    Combine the sugar, water, and optional corn syrup in a saucepan and bring to a boil over high heat. Boil for two minutes and pour slowly into the beaten egg whites, beating constantly. Add the remaining ingredients, folding gently. Spread between layers of the cake, and on the sides and top. Makes one 11-inch cake, to serve 8 to 12.

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    Tort Krakowski

    8 Tbs (100 g) butter
    3 cups (750 ml) all-purpose flour
    4 Tbs (60 ml) sugar
    4 egg yolks
    1/4 tsp (1 ml) cinnamon
    1/4 tsp (1 ml) ground cloves
    A grating of fresh nutmeg
    1/2 cup (125 ml) jam, jelly, or marmalade

    Using a fork or pastry knife, cut the butter into the flour until the pieces of butter are the size of peas. Add the remaining ingredients and mix thoroughly. Refrigerate for 30 minutes, then roll to a 1/2 inch (1 cm) thickness and place on a lightly greased baking sheet. Bake in a preheated 350F (180C) oven about 20 minutes, until golden brown. Allow to cool and spread the jam over the top.
    4 egg whites, stiffly beaten
    4 Tbs (60 ml) sugar
    1 tsp (5 ml) lemon juice
    1 cup (250 ml) blanched almonds, chopped

    Combine all ingredients, folding gently so as not to deflate the egg whites. Spread over the cake and bake in a preheated 200F (100C) oven for about 1 hour, until the meringue is set. Makes one cake to serve 6 to 8.

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    English Toffee

    1 cups (450 ml) sugar
    1/8 tsp (0.5 ml) cream of tartar
    1 cup (250 ml) heavy cream
    1/2 cup (125 ml) butter
    1 tsp (5 ml) vanilla extract

    Combine the sugar, cream of tartar, and the cream in a heavy saucepan and bring to a boil over high heat. Boil for 3 minutes, stirring constantly. Add the butter and cook, stirring occasionally, until it reaches the soft-crack stage (270F, 130C). The syrup should be thick and light golden brown. Remove from the heat and add the vanilla. Spread on a buttered baking sheet and allow to cool. Cut into squares when cool. Makes about 1 lbs (700 g).

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    Colombian Pineapple Custard

    1/4 cup (60 ml) sugar
    1 cup (250 ml) unsweetened pineapple juice
    1 cup (250 ml) sugar
    4 eggs

    Place the 1/4 cup (60 ml) sugar in a small saucepan and cook over moderate heat until the sugar melts and turns golden brown. Pour this into a 6 cup (1.5 L) mold (or into 6 individual ramekins) and tilt to cover the entire bottom of the mold. Combine the pineapple juice and the remaining sugar in a small saucepan and cook over moderate heat until the liquid is reduced by half and is quite thick. Remove from the heat and allow to cool to room temperature. Beat the eggs thoroughly, and add the pineapple syrup gradually. You don't want bubbles in the mixture. Pour into the mold and place the mold in a large baking dish filled with enough hot water to reach halfway up the side of the mold. Bake in a preheated 350F (180C) oven for 1 hour, until the custard is set and a knife inserted in the middle comes out clean. Cool at room temperature for 1 hour, then refrigerate for at least 2 hours. To unmold, run a knife around the edge of the mold and invert onto a serving platter. Serves 4 to 6.

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    Berry Grunt

    3 cups (750 ml) fresh strawberries, blueberries, or raspberries (or combination), or frozen berries, thawed and drained
    1 cup (250 ml) water
    2/3 cup (160 ml) sugar
    1 tsp (5 ml) grated lemon rind
    1 cups (375 ml) all-purpose flour
    1 tsp (7 ml) baking powder
    1/4 tsp (1 ml) salt
    A grating of fresh nutmeg
    2/3 cup (160 ml) buttermilk

    Combine the berries, water, sugar, and lemon rind in a saucepan over moderate heat and cook for 5 minutes, stirring often. Meanwhile, combine the flour, baking powder, salt, and nutmeg in a mixing bowl. Stir in the buttermilk; do not over mix. Drop the batter over the berries, making 8 dumplings. Cover and simmer for 8 to 10 minutes. Serves 8.

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    Peach Trifle

    A piece of homemade poundcake about 5 inches (12 cm) long, 4 inches (10 cm) wide and 3 inches (7 cm) high, or substitute a 12-ounce (330 g) packaged poundcake
    4 Tbs (60 ml) peach preserves
    1 cup (250 ml) blanched almonds, separated into halves
    1 cup (250 ml) medium-dry sherry
    1/4 (60 ml) cup brandy
    2 cups (500 ml) heavy cream
    2 Tbs (30 ml) superfine sugar
    Custard sauce (see below), chilled until firm
    2 cups (500 ml) fresh peaches, cut into slices, or 2 ten-ounce (280 g) packages frozen peaches, defrosted and thoroughly drained

    Cut the poundcake into 1 inch (2.5 cm) slices and coat them with the peach preserves. Place 2 or 3 of the cake slices, jam side up, in the bottom of a glass serving bowl about 3 inches (7 cm) across and 3 inches (7 cm) deep. Cut the remaining slices of cake into 1 inch (2.5 cm) cubes, scatter them over the slices, and sprinkle 1/2 cup (125 ml) of the almonds on top. Then pour in the sherry and brandy and let the mixture steep at room temperature for at least 30 minutes.

    In a large chilled bowl, whip the cream with a whisk or a rotary or electric beater until it thickens slightly. Add the sugar and continue to beat until the cream is stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl. To assemble the trifle, set 5 of the best peach slices aside and scatter the rest over the cake. With a spatula spread the custard across the top. Then gently smooth half of the whipped cream over the surface of the custard. Using a pastry bag fitted with a large rose tip, pipe the remaining whipped cream decoratively around the edge. Garnish the cream with the 5 reserved peach slices and the remaining 1/2 cup of almonds. The trifle will be at its best served at once, but it may be refrigerated for an hour or two. Serves 6 to 8.
    Custard Sauce
    3 cups (750 ml) milk
    4 tsp (20 ml) cornstarch (cornflour)
    2 Tbs (30 ml) sugar
    2 egg yolks
    1 tsp (5 ml) vanilla extract

    In a heavy 2 quart (2 L) saucepan, combine 1/2 cup (125 ml) of the milk and the cornstarch, and stir with a whisk until the cornstarch is dissolved. Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bowl break up the egg yolks with a fork and stir in 4 to 6 tablespoons (60 to 90 ml) of the sauce. Then whisk the mixture back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly.

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    Orange Compote

    6 oranges, peeled and sliced
    1/2 cup (125 ml) orange juice
    3 Tbs (45 ml) light brown sugar
    5 whole allspice
    5 whole black peppercorns
    1 cinnamon stick
    3 - 4 Tbs (45 - 60 ml) orange-flavored liqueur (optional)

    Place the orange slices in a non-reactive bowl. Combine the remaining ingredients in a small saucepan and bring to a boil. Pour the liquid over the orange slices and refrigerate for at least 8 hours. Serves 6 to 8.

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    Gelato Spazzacamino

    1 large scoop vanilla ice cream
    1 Tbs (15 ml) Scotch whisky
    1/2 tsp (2 ml) extremely finely ground espresso coffee beans*

    * We have substituted finely ground regular coffee beans, and even instant coffee in a pinch.

    Place the ice cream in a serving bowl, pour the Scotch whisky over it, and sprinkle with the coffee. Serves 1.

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    Elegant White Fruit Cake

    2 oz. Golden raisins
    1/2 cup pineapple juice
    1 cup toasted almonds
    1 cup shortening, Crisco
    2 cups sugar
    1/2 tsp. almond extracts
    3 cups sifted flour
    2 tsp. baking powder
    1 tsp. salt
    1/2 tsp. ginger
    8 egg whites
    1/2 cup cognac
    2 cups cut up candied pineapple
    2 cups whole red and green candied cherries
    1 cup soft dried apricots, cut into thin strips
    2 cups Brazil nuts
    1 cup toasted almonds
    1 cup shortening, Crisco
    2 cups sugar
    1/2 tsp. almond extracts
    3 cups sifted flour
    2 tsp. backing powder
    1 tsp. salt
    1/2 tsp. ginger
    8 egg whites

    Place raisins, Cognac and pineapple juice over low heat and simmer 15 minutes. Remove from heat and add candied fruit, nuts and apricot Beat shortening, sugar and almond extract till light. Resift flour, salt, baking powder & ginger add sugar mixture and egg whites alternately until soft peaks form. Add fruit and nut mixture and mix well. Turn into a greased 10 inch tube pan lined with heavy brown paper, greased. Allow paper to extend 2 inches above pan. Lay foil over top. Bake in slow over, 275F with a shallow pan of water on lower rack for 4 hours. Let cake stand in pan 1 hour before turning out. Cake is done when you insert tooth pick and it comes out clean. Once done coat cake with one shot of Cognac and sliced apples, seal tightly. Every week add another shot. It keeps for a long time.

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    Chocolate Raspberry Truffles

    1/3 Cup Whipping Cream
    8 oz finely chopped Bittersweet or Semisweet Chocolate
    6 Tablespoons Unsalted Butter
    1/4 Cup Seedless Raspberry Jelly
    Sweetened Cocoa or Ground Almonds

    In large saucepan, heat cream to a simmer and turn off heat. Add chocolate and butter to hot cream and allow to melt. Whisk until smooth. Add jelly and mix until blended. Allow to cool to room temperature. Refrigerate until firm. Roll chocolate mixture into balls of any size you prefer. Roll each in cocoa or nuts. Transfer to paper candy cups and chill. May be stored in an airtight tin in refrigerator for 2 weeks or frozen up to 1 month. I make a dozen at a time and keep the rest in a covered bowl in the refrigerator until I need to make more. I usually double the recipe. One recipe makes approximately 24 1-inch truffles.

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    Oatmeal Scotch Chippers

    1 c. Butter Flavor Crisco
    1 c. light brown sugar
    1 c. sugar
    3 eggs
    1 c. crunchy peanut butter
    5 - 5 c. old fashioned oatmeal
    2 tsp. baking soda
    1 pkg. chocolate chips
    1 pkg. butterscotch chips
    1 c. chopped nuts

    Combine Crisco and sugars. Blend well. Beat in eggs. Add peanut butter and beat until blended. Combine oats and baking soda. Stir into creamed mixture. Stir in chips and nuts.

    Drop by teaspoonfuls onto cookie sheet. Bake at 350F for 10 - 11 minutes. Cool for 1 - 2 minutes before removing to rack. Makes 10 dozen.

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    Peanut Butter Balls

    3 C rice krispies cereal
    2 C powdered sugar
    1 18 oz jar of chunky Peanut Butter
    1 stick of melted margarine

    Combine ingredients in large bowl. Mix well with hands and shape into 1/2 to 1 inch balls and chill 1 hour. While the balls are chilling Melt 3 C semi sweet chips and a 1 to 2 inch square of paraffin in a double boiler. Using fork and spoon dip balls in chocolate mixture place on wax paper and chill.

    This is a good do ahead recipe the can be made months ahead and frozen until needed. Makes approx. 72 balls.

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    Apple Strudel

    6 cups (1.5 L) sliced tart apples
    1/2 cup (125 ml) raisins
    The zest of 1 lemon
    1 cup (250 ml) sugar
    2 tsp (30 ml) ground cinnamon
    1 cup (250 ml) chopped almonds
    10 leafs packaged phyllo dough
    2 cups (500 ml) butter or margarine, melted
    1 cup (250 ml) bread crumbs

    Mix together the apples, raisins, lemon zest, sugar, cinnamon, and almonds and set aside. Place a phyllo leaf on a large kitchen towel and brush with butter. Place a second leaf on top of the first and brush with butter. Repeat three more times, making a stack of 5 leafs. Combine the bread crumbs with 1/4 cup (60 ml) butter in a small saucepan and cook over moderate heat until lightly browned. Sprinkle a little less than half the bread crumbs on the buttered phyllo. Place half the apple mixture in a strip about 3 inches (8 cm) wide along the narrow edge of the phyllo. Lift the towel, using it to roll the phyllo around the filling. Use the towel to place the strudel on a greased baking sheet. Brush with butter and sprinkle with about 2 tablespoons of the crumbs. Repeat the entire procedure for the second strudel. Bake in a preheated 400F (180C) oven for 20 to 30 minutes, until golden brown. Makes 2 strudels to serve 10 to 12.

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    White Chocolate Cranberry Bark

    1 cups white chocolate chips
    1/2 cup blanched whole almonds, toasted
    1/2 cup sweetened dried cranberries

    Line a cookie sheet with foil. In small saucepan, melt chocolate chips over low heat, stirring constantly until smooth. Stir in almonds and cranberries, Pour onto foil lined cookie sheets, spread to 1/4 inch thickness. Refrigerate 30 minutes or until firm. Break bark into pieces. Store in covered container in refrigerator.

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    Winter Fudge

    4 cups sugar
    1 12oz. can evaporated milk
    1 cup margarine
    1 8oz. jar Kraft marshmallow cream
    2 TBS vanilla extract
    2 12oz bags Nestles chocolate chips
    1 to 2 cups chopped walnuts

    Put sugar and milk in medium saucepan over the stove and stir until it comes to a boil. Once it comes to a boil, stir constantly for 8 minutes. Remove from heat and add margarine, marshmallow cream, vanilla, and chocolate chips. Stir well until glossy. Then add nuts if desired. Pour into large buttered baking dish and chill until firm. Once it is firm, cut into desired size squares. Just before serving, dust with powdered sugar for a wintery effect. This should serve a large group of people.

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    Great Canadian White Chocolate Cheesecake

    2 cups Graham or chocolate cookie crumbs
    1/4 cup sugar
    1/3-1/2 c melted butter

    Mix together and press into a greased 10" spring form or cheesecake pan. Bake at 350F for 10 minutes. Meanwhile, prepare filling.

    4 eggs
    1/4 cup sugar
    2.5 lbs cream cheese
    1/2 cup melted butter
    2 tablespoons vanilla
    12 ounces melted white chocolate

    Place eggs and sugar into bowl of a large food processor. (If your food processor is small, you will have to do this in two batches. Do NOT use a blender, it's not the same! You're better off doing it by hand, starting with the cream cheese and sugar, then adding eggs.) Process until sugar is dissolved. Add cream cheese in 4 or 5 additions. Scrape sides of bowl often, and process until smooth. With the machine still running, add remaining ingredients. Process a few more seconds. Poor over prepared crust. Bake at 350F for 30-35 minutes and no longer! It will look loose and under baked, but that is how it is supposed to be. Resist the urge to cook it until it is set, otherwise it will be dry and grainy. The middle 3 inches should still be wobbly. Let cool, refrigerate overnight. It will set, I promise. Bring to room temperature to serve, and use a hot, wet knife to slice. You can serve 14-16 people with this cheesecake - it's very rich and creamy.

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    Chocolate-Filled Bon Bons

    1 cup vegetable shortening
    1/2 cup unsifted confectioners sugar
    1 teaspoon vanilla extract
    2 cups sifted all-purpose flour
    1/2 teaspoon salt
    1 box or bag (4 - 5 oz.) Milk Chocolate Stars

    Preheat oven to 375F. Cream shortening and sugar; blend in vanilla extract. Add flour and salt and mix until blended. Wrap about 2 teaspoons of dough around each chocolate star. Bake 10 - 12 minutes on an ungreased cookie sheet. (Cookies will brown on bottom only.) Cool briefly and then remove to wire racks to cool completely. Frost and decorate as desired.* Makes about 40 cookies.

    * You can dip the tops in a thin powdered sugar frosting, and then add colorful sprinkles or colored sugar.

    ** If you don't eat chocolate, you can make a few with walnut halves or candied fruit in the middle, using food coloring to tint the non-chocolate ones a light yellow, so they're easily recognized.

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    Greek Rice Pudding

    1/2 cup (125 ml) rice, preferably short-grain
    1 cinnamon stick
    2 cups (500 ml) water
    6 cups (1.5 L) milk
    1 Tbs (7 ml) cornstarch (cornflour) mixed with
    2 Tbs (30 ml) milk
    1/2 cup (125 ml) sugar
    Zest of 1 lemon
    1 tsp (5 ml) vanilla extract
    A grating of fresh nutmeg
    Ground cinnamon for garnish

    Combine the rice, cinnamon stick, and water in a saucepan and bring to a boil. Lower the heat and simmer covered for 15 minutes. Add the milk, cornstarch mixture, and sugar to the pan. Increase the heat to moderate and stir constantly until the mixture thickens, about 15 minutes. Add the lemon zest, vanilla, and nutmeg and stir to combine. Spoon into individual serving bowls or glasses and refrigerate for at least 2 hours. Dust with a little cinnamon before serving. Serves 6 to 8.

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    Christmas Marshmallow Squares

    1 can Sweetened Condensed Milk
    1 Tsp Vanilla
    Few Grains of Salt
    1/3 cup Maraschino Cherries (half red, half green)
    30 Large Marshmallows cut into quarters
    2 Cups Graham Wafer Crumbs (or Vanilla Wafer Crumbs if you prefer)
    2 Cups Coconut

    Blend together milk, vanilla and salt. Add cherries, marshmallows and wafer crumbs. Line an 8 or 9 inch pan with half the coconut. Add marshmallow mixture and spreading evenly over the pan. Top with remaining coconut. Press firmly. Place in refrigerator for 24 hours to ripen. Unmold and cut into squares.

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    Frosty Snow Balls

    1 cup butter, softened
    1/3 cup granulated sugar
    1 Tbs. water
    1 tsp. vanilla
    2 cups all purpose flour
    1 cup chopped pecans
    1 cup sifted powdered sugar
    Green, pink and purple edible cake sparkles or colored sugar

    Preheat oven to 325F. In mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar. Beat until combined. Add in water and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour and pecans.

    Shape dough into 1 inch balls. Place 1 inch apart on ungreased baking sheets. Bake for 20 minutes or until bottoms are slightly browned. Cool on rack. In each of 3 small bowls combine 1/3 cup of sifted powdered sugar and green, pink or purple edible cake sparkles or colored sugar. Gently roll and shake cooled cookies in desired powdered sugar mixture. Makes 3 dozen cookies.

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    Apple Cranberry Crisp

    5 Granny Smith apples (medium sized), or any firm cooking apples
    1 10 oz. can whole cranberry sauce
    2 tablespoons flour
    1/2 cup sugar
    1 teaspoon cinnamon
    1 cup uncooked oatmeal (such as Quaker Oats)
    1/3 cup brown sugar
    1/3 cup flour
    1/4 cup melted butter or margarine
    chopped nuts, if desired (pecans or walnuts would work well)

    Preheat oven to 375F.

    Spritz the bottom of a 9"x13" baking pan with oil. Peel, core and slice the apples and place in the bottom of the baking pan. Mix the cranberry sauce, 2 tablespoons flour, sugar and cinnamon in a bowl and spread over the apple slices. (You can vary the amount of sugar from 1/4 cup to 3/4 cup, depending on your sweet tooth. Our family seems to like it best with 1/2 cup sugar).

    In a large bowl, mix the oats, brown sugar, 1/3 cup flour, melted butter and nuts, and sprinkle on the top of the cranberry mixture. Bake for 20 - 25 minutes or until bubbly. Serve warm with vanilla ice cream or whipped cream. Serves 10.

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    Carolina Mint-Chocolate Pie

    45 vanilla wafers,finely crushed (1 cups)
    6 T. butter, melted
    1/4 c. finely chopped pecans

    Mix together the above ingredients and place in 10" pie plate covering the bottom and sides evenly.
    1 T. unflavored gelatin
    1/2 c. sugar
    dash salt
    1 c. milk
    2- 1oz. squares unsweetened chocolate
    3 eggs- separated
    1/4 c. sugar
    1/4 t. mint extract (may use peppermint extract)
    2 c. frozen whipped topping, thawed

    Combine gelatin, 1/2 cup sugar and salt. Add milk and chocolate. Cook and stir over low heat until gelatin is dissolved and chocolate is melted. Stir small amount of hot mixture into beaten egg yolks. Return to hot mixture and cook and stir about 2 minutes. Remove from heat; add extract. Chill until partially set. Beat egg whites until soft peaks form; gradually add the remaining 1/4 cup sugar, beating to stiff peaks. Fold into chocolate mixture with whipped topping. Turn into crust. Chill until firm. Serves 8 to 10

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    Chocolate Bourbon Balls

    2 Boxes Vanilla Wafers (12 oz. each)
    12 oz. Nestle Semi-Sweet Chocolate Morsels
    6 Tablespoons Karo Light Corn Syrup
    1 Cup Jack Daniel's (or other quality bourbon whiskey)
    1 Cup Sifted Confectioner s Sugar
    2 Cups Finely Chopped Nuts (Walnuts, Pecans, or Hazelnuts)
    Granulated Sugar (enough to coat finished balls)

    Precisely measure these ingredients to ensure correct cookie consistency.

    Crush vanilla wafers, move crumbs to large mixing bowl. Sift confectioner s sugar, add to crumbs in large mixing bowl. Chop nuts finely and add to mixture in large mixing bowl. Mix dry ingredients well.

    Measure Jack Daniel's into large measuring cup. Add Karo Light Corn Syrup to Jack Daniel's.

    Melt chocolate in double boiler over hot, not boiling water (improvise with small pan with handle floating in larger pan of water if you don t have a double boiler insert). Remove chocolate from heat, and add Jack Daniel's mixture to chocolate, stirring well. Immediately add chocolate mixture to dry ingredients. Mix well with wooden spoon. Let mixture sit for about 30 minutes.

    Form balls from mixture, about 1/4 to 1/2 inch diameter, rolling in palms to smooth surface. Roll balls lightly in tray of granulated sugar. Place finished B-Balls in cookie container, separating layers with waxed paper, and let them "season" in sealed container for several days before serving.

    Makes about 4 dozen Chocolate Bourbon Balls.

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    Frost on the Pumpkin Pie

    1 cup graham cracker crumbs
    3 tablespoons sugar
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    1/8 tsp cloves
    1/3 cup butter, melted
    1 can vanilla or sour cream vanilla frosting
    1 cup sour cream
    1 cup canned pumpkin
    1 tsp cinnamon
    1/2 tsp ginger
    1/4 tsp cloves
    1 8-ounce container whipped topping, thawed

    In a small bowl, combine the graham cracker crumbs, sugar, 1/2 tsp cinnamon, nutmeg, 1/8 tsp of cloves and butter; stir until blended. Reserve 2 tbs for topping; press the remaining crumbs over the bottom and sides of a 9 to 10 inch pie pan. Bake in a 350F oven for 6 minutes. In a large bowl combine the frosting, sour cream, pumpkin, 1 tsp of cinnamon, ginger, and 1/4 tsp of cloves. Beat with an electric mixer at medium speed for 2 minutes. Fold in 1 cup of whipped topping; pour into the cooled crust. Spread the remaining topping over the filling; sprinkle with the reserved crumbs. Refrigerate at least 4 hours until served. Store in the refrigerator. Regular whipped cream can be used, it just requires longer refrigeration before serving.

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    Maple Charlotte

    1 Tbs (15 ml, 1 packet) gelatin
    1/4 cup (60 ml) water
    1 cup (250 ml) maple syrup
    2 cups (500 ml) whipping cream
    1/2 cup (125 ml) chopped almonds, walnuts, or hazelnuts
    Sponge cake or ladyfingers
    Additional whipped cream for topping
    Additional chopped nuts for topping

    Soak the gelatin in the water for 10 minutes. Heat the maple syrup until it is warm (not hot) and mix with the gelatin mixture. Chill until it has thickened slightly. Whip the cream until the soft peak stage and fold in the maple syrup mixture followed by the chopped nuts. Line a bowl or charlotte mold with pieces of sponge cake or ladyfingers and pour the filling in it. Chill for 2 hours, until firm. Unmold onto a serving platter and serve with whipped cream topped with chopped nuts. Serves 8 to 12.

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    Brilliant Cherry Slices

    Cream together:
    1 cup butter
    1 cup confectioners' sugar

    Blend in:
    1 unbeaten egg
    1 tsp. vanilla

    2 cup sifted flour and mix well

    Stir in:
    1 cup pecan halves (NOT chopped)
    2 cups candied cherries, cut into halves

    Chill at least 1 hour. Divide into thirds. Shape into rolls 10 inches long. Wrap in plastic wrap. Chill at least 3 hrs. (or for days) Cut into 1/8-inch slices, place on ungreased cookie sheet and bake at 325F for 12 to 15 minutes until browned on edges. Makes approx. 7 doz Freezes well for months.

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    Creme De Menthe Bars

    1 cups butter
    2 cups crushed graham crackers
    4 T. cocoa
    1 cups nuts or 1 c. coconut
    2 cups powdered sugar
    3 T. creme de menthe
    1 beaten egg
    2 tsp. dry instant vanilla pudding
    1 tsp. vanilla
    1 cup chocolate chips

    First layer: Mix 1/2 cup melted butter with cocoa and cool. Add 1/2 cup powdered sugar, 1 egg, vanilla and add 2 cups crushed graham crackers, the nuts or coconut. Press into a 9 x 13 pan and refrigerate 1 to 2 hours.

    Second layer: Beat 1/2 cup butter and add 3 tablespoons creme de menthe, vanilla pudding and 2 cups powdered sugar. Beat until smooth, spread over first layer. chill, until set.

    Third layer: Melt 1/2 cup butter and chocolate chips. Spread on chilled bars. Keep refrigerated. These bars freeze well.

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    Coffee Parfait

    2 Tbs (30 ml) cornstarch (cornflour)
    3/4 cup (180 ml) sugar
    A pinch of salt
    2 Tbs (30 ml) milk
    2 egg yolks, beaten
    1 cup strong black coffee or espresso
    1 cups (375 ml) whipping cream
    Additional whipped cream for topping
    Ground cinnamon

    Combine all ingredients except for the whipping cream in a saucepan and hold over another pot of simmering water. Stir constantly until the mixture thickens and coats the back of a spoon. Chill in the refrigerator for 1 to 2 hours. Whip the cream until it is light but not stiff and fold into the coffee mixture. Serve in parfait cups or stemmed wine glasses and top with additional whipped cream and a light dusting of cinnamon. Serves 4 to 6.

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    Gumdrop Cake

    1 cup butter or margarine
    2 cups brown sugar
    1 cups applesauce
    2 eggs, well-beaten
    1 tsp. baking soda
    4 cups flour, sifted before measuring
    2 tsp. baking powder
    1 tsp. nutmeg
    1 tsp. cloves
    1 tsp. vanilla
    1/4 tsp. salt
    1 cup chopped nuts
    1 lb. raisins
    2 lbs. bright colored gumdrops, cut fine

    Cream butter & brown sugar. Mix remaining ingredients in the order listed. Bake in buttered loaf pans 1 to 2 hrs at 350F. Makes 2 loaves or more depending on size of pans used.

    HINT: Cut the gumdrops with kitchen shears, dipping them in a glass of hot water when they get too sticky. Toss cut gumdrops & raisins with a small amount of the flour from the recipe - this coats them with a small amount of flour so that they do not clump together. This cake looks like a stained-glass window when sliced.

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    3 eggs
    21 tbs. granulated sugar (additional sugar needed later on)
    3/4 cup melted Crisco or sweet butter
    extracts, (vanilla, lemon, butter, anise) 1 tsp. of each
    1 cup milk
    4 tsp. baking powder
    Marsala or Vermouth

    Beat sugar, eggs, and butter together until the eggs are doubled and foamy. Add milk, extracts and baking power. Again beat well. Now start to add flour to make batter thick but not too thick. (It is better to have a softer type of batter) If you must, use oil in the palm of your hands to better shape . Form round balls, no bigger than a meatball. Place each one on a greased cookie sheet, an inch and a half apart. Bake at 325F for about 15 to 20 minutes or until golden brown. When they have cooled down, carve a small piece in the middle of cookie, reserve the crumbs for filling, match the halves to form a peach.
    Crumbs from the cookies
    2-3 tbs. of milk
    2 tbs. of baking cocoa, or Nutella

    Mix the crumbs with the milk and baking cocoa to make the pit in the middle of the peach. Fill each peach with the cocoa filling, and join two halves together. In a separate dish, pour your Marsala or Vermouth, and roll each peach in the liquor. Let it absorb some of the liquid, use your judgement as to how much, and then in another dish prepare additional granulated sugar to roll each peach in, to give it a fuzzy look. Place aside, and when the whole procedure is completed, take each of the peaches, and re-roll into dry sugar again. Shake excess sugar off giving the peach a real ripe look. Decorate with a green leaf and present your guest with a great dessert. Makes about a dozen.

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    Souffle Grand Marnier

    8 egg yolks
    3/4 cup (180 ml) sugar
    1/2 cup Grand Marnier or liqueur of your choice
    10 egg whites
    Butter and sugar to coat the baking dish

    Beat the egg yolks and sugar in a pan held over (not in) a pan of boiling water until they form a wide ribbon when a wooden spoon is inserted and lifted. Remove from the heat and stir in the liqueur. Beat the egg whites until stiff and gently fold into the egg yolk mixture. Coat the inside of an 8 inch (20 cm) souffle dish or straight-sided baking dish with butter and sugar. Transfer the egg mixture to the baking dish and bake in a preheated 400F (200C) oven for 12 to 15 minutes, until firm. Serve immediately. Serves 4 to 6.

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    White Fruitcake

    1 cup butter or margarine
    2 cups sugar
    1 cup coconut
    1 cups walnuts, chopped small
    1/2 cup mixed candied fruit, chopped small
    1 cup milk
    6 egg whites
    3 cups flour
    1/2 tsp. salt
    2 tsp. baking powder
    1 tsp. vanilla
    1 tsp. lemon flavoring

    Cream the butter and sugar. Add the coconut, nuts and chopped fruit. Add dry ingredients. Beat the egg whites to a stiff froth and fold into the other mixture as gently as possible. Divide into two loaf pans that have been sprayed with a nonstick spray and bake for 45-60 minutes at 350F.

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    Spiced Pumpkin Cookies

    2 C (460g) Sugar
    3/4 C (175g) Vegetable Shortening
    2 lg Eggs, beaten
    2 tsp Real Vanilla
    16 oz (1/2L) Cooked Pumpkin (1 can)
    1 tsp Baking Soda
    2 C (400g) Raisins
    1 C (115g) Walnuts, chopped
    4 C (560g) Flour, sifted
    4 tsp Baking Powder
    1/2 tsp Ground Ginger
    1/2 tsp Ground Cinnamon
    1/2 tsp Allspice
    1/4 tsp Ground Cardamom
    1/4 tsp Ground Cloves
    1 tsp Salt

    Preheat oven to 375F (190C). Cream together sugar and vegetable shortening in a medium-sized mixing bowl by utilizing a hand-held electric mixer. Add eggs, vanilla, cooked pumpkin, and baking soda. Blend again to thoroughly combine all ingredients. Add raisins and chopped walnuts, and stir to combine. In a separate large mixing bowl, sift together flour, baking powder, ginger, cinnamon, allspice, cardamom, cloves, and salt. Pour pumpkin mixture into the dry ingredients and stir with a wooden spoon until the cookie dough is blended thoroughly. Drop by the teaspoonful onto a non-greased cookie sheet and bake for 8 to 10 minutes in a pre-heated 375F (190C) degree oven, until lightly brown. Remove from the cookie sheet to a wire rack to cool. Store in an airtight container for up to one week or freeze in plastic bags for up to a month.

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