Category: Desserts

Recipes for Dessert

Cookbook Desserts

Next Best Thing to Robert Redford

Post author By Dee Lenz
Post date March 22, 2008
No Comments on Next Best Thing to Robert Redford

Emily says: “Or Next Best Thing to Brad Pitt”, if you’re of the younger generation.

FIRST LAYER:
1 C. flour
1/2 C. oleo
1 C. nuts

SECOND LAYER:
1 C. sugar
1 – 8 oz. pkg. cream cheese
1/2 large carton Cool Whip

THIRD LAYER:
2 large boxes instant pudding (1 chocolate and 1 vanilla)
3 C. milk

FIRST LAYER: Combine until crumbly. Press into an 8×11″ pan and bake at 350º for 10 to 15 minutes; cool.

SECOND LAYER: Beat sugar and cream cheese until fluffy. Add Cool Whip. Spread over crust.

THIRD LAYER: Beat until smooth and thick. Spread over second layer. Top with remaining Cool Whip and garnish with shaved chocolate.

Cookbook Desserts

Four-Layer Dessert

FIRST LAYER:
1 1/2 C. flour
1 C. margarine, softened

SECOND LAYER:
1 – 8 oz. pkg. cream cheese, softened
1 C. powdered sugar
1 C. Cool Whip

THIRD LAYER:
2 small pkgs. instant pudding, any flavor

FOURTH LAYER:
Remaining Cool Whip
1/2 C. pecans, chopped

FIRST LAYER: Mix together until crumbly and pat in a 9×13″ pan. Bake at 375º until light brown. Cool.

SECOND LAYER: Mix together and pour over first layer.

THIRD LAYER: Mix as directed on package and pour over second layer.

FOURTH LAYER: Mix together and spread over third layer. Refrigerate.

Cookbook Desserts

Cream Cheese Pudding Dessert

Post author By Leta Riordan
Post date March 22, 2008
1 Comment on Cream Cheese Pudding Dessert

Use any kind of pudding.

CRUST:
1 C. flour
1/2 C. oleo (butter or margarine)
2 T. sugar
1/2 C. nuts, chopped (hickory or pecans)

CREAM CHEESE FILLING:
1 – 8 oz. pkg. cream cheese
1 C. Cool Whip
1 C. powdered sugar

PUDDING FILLING:
2 small boxes instant vanilla pudding
3 C. cold water

CRUST: Make like pie crust. Press into 9×13″ pan. Bake at 350º for 15 minutes.

CREAM CHEESE FILLING: Mix and spread over cooled crust.

PUDDING FILLING: Mix pudding and milk together. Spread over cream cheese layer. Spread more Cool Whip over pudding layer. Sprinkle with nuts.

Cookbook Desserts Pies

Apple pie making has been used for fund raising by the youth and adults of St. Luke’s United Methodist Church. Since 1986, youth and adults have gone to Mt. T.O.P (Tennessee Outreach Project) as volunteers in mission trip. The number of pies made is in the thousands. The Wednesday before Thanksgiving, Mary and I start baking at 3:00 a.m. and bake approximately 75 frozen apple pies, 95 fresh pumpkin pies and 30 pecans pies. That is the reason I bring dessert to most Thanksgivings.

CRUST:
2/3 C. (heaping) lard
2 C. flour
4 T. cold water
2 T. sugar
1 tsp. salt

FILLING:
1/4 C. sugar
1/4 C. flour
Apples, sliced, enough to fill crust heaping full
1 C. sugar
1/3 C. flour
Cinnamon
Butter

CRUST: Mix lard and flour with fork or pastry blender. Mix together water, sugar and salt. Add to flour mixture until combined. Makes a 2-crust pie when rolled out.

FILLING: Place the first 2 ingredients in bottom of rolled pastry crust and add apples. Sprinkle rest of sugar and flour over apples in crust. Sprinkle cinnamon on top and dot with butter. Put on top crust. Make a large “M” and “T” in top crust for venting. (In addition to the “M”, “T” venting, we also added a pie crust little apple and leaf to the top of the pie.) Pie can be frozen at this point or baked. If pie is frozen, remove from freezer and let sit at room temperature for about 1 hour. Brush top with milk or half and half, and sprinkle with white sugar. Bake at 350° to 375°, until apples are done but not mushy, about 1 to 1 1/2 hours. If top or edges brown too quickly, cover with foil.

Cookbook Desserts Pies

Peach Praline Pie

Dee commenting on Leta’s reaction when asked about this recipe: “She was speechless but her eyes were wide. I suppose drool was involved.” Editor’s note: Leta called for this recipe one afternoon when her recipe collection was in my office. Apparently she could not go without it for more than three weeks. That is a good sign.

3/4 C. sugar
3 T. all-purpose flour
4 C. fresh peaches, peeled and sliced
1 1/2 T. lemon juice
1/2 C. brown sugar
1/4 C. all-purpose flour
3 T. butter or margarine
1/2 C. pecans, chopped
1 – 9″ uncooked pastry shell

Combine sugar and first flour in large bowl, Add peaches and lemon juice; stir well and set aside. Combine brown sugar and second flour in a bowl. Cut in butter with pastry blender until mixture is crumbly. Stir in pecans. Sprinkle 1/3 of pecan mixture in bottom of pastry shell. Spoon reserved peach mixture evenly into pastry shell. Sprinkle with remaining pecan mixture. Bake at 400º for 40 minutes, or until peaches are tender. Let pie cool on wire rack.

Cookbook Desserts Pies

Pecan Pie

I got this from Carol Gordon, a friend from Grundy Center and the mother of Liza’s first love, John. (Man was he cute.) I was surprised at how easy it was.

1/3 C. butter
3 eggs
1 C. pecans
1 tsp. vanilla
3/4 C. brown sugar, packed
1 C. corn syrup
1/8 tsp. salt

Cream butter and brown sugar. Add eggs, one at a time, beating after each addition. Add remaining ingredients. Pour into a pie shell. Bake in 375º oven for 40 to 50 minutes.

Cookbook Desserts Miscellaneous Pies

Pie Crust

This recipe I got from Cindy Staley. Her and Aunt Elaine were the matchmakers for us, Uncle Jim and Aunt Jeanette. I had never made a pie before I was married and Cindy gave me this recipe and I have made several pies since. It is so easy. You will love it.

2 C. (scant) flour
1 tsp. salt
1/2 C. Wesson oil
1/4 C. water

Put the water in a measuring cup and add oil to make 3/4 cup; add to flour. Mix and form ball. Divide in half. To roll out, place a ball between 2 pieces of wax paper and roll with rolling pin. Remove 1 side of wax paper and put crust in pie pan. Add pie filling and put the other crust on top. Enjoy!

Cookbook Cookies Desserts Pies

Toll House Cookie Pie

NOTE: Prepare the night before.

1 lb. butter, melted and cooled (not margarine)
4 eggs, beat until foamy
1 C. flour
1 C. brown sugar
2 C. pecans, chopped
1 C. sugar
12 oz. chocolate chips

Combine flour, sugar and brown sugar and add slowly to eggs, beating with a fork. Add the cooled butter, chocolate chips and pecans. Pour into 2 pie shells and bake at 325º for nearly 1 hour. Serve with Cool Whip for topping.

Makes 2 pies.

Cookbook Desserts

Banana Split Dessert

1/2 C. butter or margarine, melted
2 C. graham cracker crumbs
2 eggs
2 C. powdered sugar, sifted
3/4 C. butter or margarine, softened
1 tsp. vanilla
1 – 20 oz. can crushed pineapple, well drained
4 medium bananas, sliced
1 – 9 oz. container frozen whipped topping, thawed
1/2 C. pecans, coarsely chopped
1-4 oz. jar maraschino cherries

Combine melted butter and cracker crumbs. Press into bottom of 9×13″ pan. Beat eggs on high speed of electric mixer until light, about 4 minutes. Add powdered sugar, butter and vanilla. Beat 5 minutes. Spread over crumbs. Chill 30 minutes. Spread pineapple over creamed mixture. Arrange bananas over the pineapple. Cover with whipped topping. Sprinkle with pecans. Garnish with cherries.

TIP: To keep bananas from turning brown, soak in drained juice before putting in dessert.

Cookbook Desserts

Chocolate Caramel Cheesecake

Post author By Liza Torborg
Post date March 22, 2008
No Comments on Chocolate Caramel Cheesecake

This is the first cheesecake I ever made, and while it may have been a little under-baked, it still won the “best cheesecake” contest at Zoe Young’s baby shower.

CRUST:
2 C. graham cracker crumbs
1/3 C. white sugar
1/2 C. butter, melted

FILLING:
30 caramels, unwrapped
3 T. milk
3/4 C. pecans, chopped
1 C. semi-sweet chocolate chips
3 – 8 oz. pkgs. cream cheese, softened
3/4 C. white sugar
1tsp. vanilla extract
3 eggs

In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1″ up the sides of a 9″ spring form pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.

To make caramel/pecan mixture:
In a small saucepan, combine caramels and milk. Cook over low heat, stirring until smooth. Stir in chopped pecans. Preheat oven to 325°. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth, or heat in microwave…works fine. Allow to cool to lukewarm.

In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs, 1 at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust. Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.