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Dessert Recipes
3 Layer Bars (served at Preview
Day)
Layer #1--Cook until blended: 1
stick butter--1/4 c. sugar--1/4 c. cocoa--1 tsp. vanilla--1 beaten egg.
Cook 5 minutes longer, stirring constantly. Then add: 2 cups crushed graham
crackers, 1 c. coconut, 1/2 c. nuts. Press in 9" x 13" pan. Cool.
Layer #2--Mix and cream together:
1 stick butter, 3 T. milk, 2 teas. instant vanilla pudding mix. Slowly add
2 c. powdered sugar. Add red or green food coloring. Spread over 1st layer.
Refrigerate.
Layer #3--Melt 1 TBSP. butter, 6
oz. chocolate chips , 3 TBSP. hot milk. (if too thin, add powdered sugar).
Spread over 2nd layer, store in refrigerator.
Submitted by Karen W.
Fluffy Peppermint Pie (served at
the Quilt Party)
Crust: 1 1/2 c. chocolate cookie
crumbs, 2 TBSP. sugar, 1/4 c. butter, melted). Mix together and press into
ungreased pie pan bottom and sides.
Filling: 30 Large marshmallows, 14
oz. sweetened condensed milk, 2 c. heavy whipping cream, 3 drops red food
coloring, 2 tsp. peppermint extract, 1/4 crushed peppermints.
Microwave the marshmallows and
milk together on HIGH in the microwave, stirring once. Put in refrigerator for
25 minutes. In the meantime, beat the cream, food coloring and extract until
stiff. Chill. Remove the marshmallow mixture and stir and then fold in the cream
mixture and crushed peppermints. Pour into pie crust. Freeze for 5 hours.
Submitted by Sue M.
Fast Fixin' Chocolate Cake
1 pkg. Devil's Food cake mix
1 small package instant chocolate pudding
1/4 c. oil
2 eggs
1 1/4 c. water
6 oz. chocolate chips
Pour oil into 9 x 13 pan. Spread to cover bottom of
pan. Add remainder of ingredients and stir with fork until well mixed. Bake in a
350 degree oven for 35-40 minutes. Cool. Sprinkle powdered sugar on top.
Submitted by Karen W
RETREAT recipe
A delicate crumb base supports a creamy
chocolate filling topped with chocolate chips and crunchy, butter
cookie crumbs.
Chocolate Crumb Bars
- 1 cup
butter OR margarine, softened
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels,
divided use
1 (14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
1 teaspoon vanilla extract
1 cup chopped walnuts, optional
- PREHEAT oven to 350° F.
Grease a 13 x 9-inch baking
pan.
- BEAT butter in a
large mixing bowl until creamy. Beat in flour, sugar and salt
until crumbly. With floured fingers, press 2 cups crumb mixture onto
bottom of prepared baking pan; reserve remaining mixture. Bake for
10 to 12 minutes or until edges are golden brown.
- COMBINE 1 cup morsels and
sweetened condensed milk in a small, heavy-duty saucepan. Warm
over low heat, stirring until smooth. Stir in vanilla extract.
Spread over hot crust.
- STIR nuts and remaining
morsels into reserved crumb mixture; sprinkle over chocolate
filling. Bake for 25 to 30 minutes or until center is set. Cool in
pan on wire rack.
Makes 30 bars.
Submitted by Sandy C. Recipe is from
www.cooksrecipes.com
Fudge-Oatmeal (NO-BAKE) Cookies
I. Mix in a pan: 2 cups sugar, ¼ cup cocoa, ½ cup
milk, ¼ pound oleo II. Put on medium heat & cook until it comes to a
full boil, stirring constantly.
III. Remove from heat. Cool one minute
IV. Add: 1 tsp vanilla, 1 pinch salt, ½ cup chunky
(or smooth) peanut butter, 3 cups quick cooking oatmeal
V. Stir well
VI. Drop by teaspoonfuls onto foil or wax paper. Makes 3 dozen
Submitted by Rita B.
WINE CAKE
l pkg. yellow cake mix
1 pkg. small instant vanilla pudding
1/2 tsp. nutmeg
3/4 cup dry sherry wine (pale)
3/4 cup salad oil 4 eggs
Beat all together for a full 5 minutes.
Bake in slightly greased angel food cake pan
at 325 deg. for 1 hour. Pour glaze over warm cake.
GLAZE
2 cups powdered sugar
1/3 cup pale dry sherry wine
mix this up ahead of time...
ENJOY
Submitted by Betty F.
Orange
Nut Coffee Cake
2 cans
Pillsbury biscuits (she used the Grands)
1 8 oz.
cream cheese, cut into 10 chunks
put 1 chunk
cream cheese into one biscuit, fold biscuit in half and crimp the edges.
Dredge through 1 stick melted butter and dip into a mixture of 1/2 cup
chopped nuts, 1/2 c. sugar and zest from one orange.
Place in
greased bundt pan and bake 35 minutes at 350 degrees. Remove from oven,
place on plate and drizzle with glaze: powdered sugar mixed with orange
juice.
Cheryl served this at a Bias Buddies retreat, from a
Paula Dean show. It was YUMMY!
Rhubarb Cake is easy to
make.
1 1/2 cups brown sugar
1 egg
1 1/2 cups fresh rhubarb cut thin
1/2 cup shorting
1 tsp. soda in 1 cup sour cream
2 cups of four
Scant teaspoon of salt
Mix and pour into a 9 x 13 inch pan that has been
greased and flowered.
Sprinkle with 1 /2 cup sugar, 1 teaspoon
cinnamon, and 1/2 cup of nuts.
Bake at 325 to 350 for 30 to 4 minute.
Enjoy.Submitted by Sandy C.
PEANUT BUTTER FINGERS
Cream together:
3/4 c. butter
3/4 c. peanut butter
3/4 c. sugar
3/4 c. brown sugar
Add:
2 eggs
1 1/2 tsp. vanilla
Add:
3/4 tsp. baking soda
1/2 tsp. salt
Mix ingredients well, then add:
1 1/2 c. flour
1 1/2 c. oatmeal (not quick cooking)
Press evenly onto a 12x17" jelly roll pan.
Bake for 12-15 mins. at 350 deg. F. DO NOT BAKE UNTIL BROWN,
JUST UNTIL EDGES BEGIN TO TURN BROWN.
Remove from oven and sprinkle with a package of semi-sweet
chocolate chips. Let melt, then gently spread over entire
surface with the back of a spoon.
Let chocolate set (this works best if done in the fridge)
and then top with peanut butter icing.
PEANUT BUTTER ICING
3 c. powdered sugar
1 c. peaunt butter
enough milk to make a thick, but spreadable icing.
Submitted by Karen (not sure where I got it though!)
Iced Pumpkin Cookies INGREDIENTS:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Combine flour,
baking powder, baking soda, cinnamon, nutmeg, ground cloves, and
salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and
white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter
mixture, and beat until creamy. Mix in dry ingredients. Drop on
cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool
cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1
tablespoon melted butter, and 1 teaspoon vanilla. Add milk as
needed, to achieve drizzling consistency.
From an OhioQuilters group
This is a good recipe...makes you want to lick the pan
CHOCOLATE CAKE PUDDING
3/4 cup sugar 1 tsp. vanilla
1 cup flour 1/2 cup sugar
2 tbsp. cocoa 1/2 cup firmly
packed
2 tsp. baking powder brown sugar
1/4 tsp salt 1/4 cup cocoa
1/2 cup milk 1-1/2 cups water
3 tbsp. melted butter or oleo Whipped cream or ice
cream-
optional
Sift sugar, flour, cocoa, baking powder and salt into a 9-in.
square pan. Stir in milk, butter and vanilla and spread mixture
evenly in pan.
Combine next 3 ingredients and sprinkle over batter. Pour water
over top to cover. Bake at 350 degrees for 40 minutes. Serve
with whipped cream or ice cream.
Yield: 6 servings
Submitted by Betty F.
Lemon Lime Dessert
1-1/2 C.graham cracker crumbs (24
squares)
14 Tb. butter, melted, divided
1-1/4 C.s ugar, divided
1/2 gallon vanilla ice cream\
1 qt. lime sherbert
2 eggs, beaten
1/4 C. lemon juice
Combine cracker crumbs, 7Tb.
butter and 1/4 C. sugar. Mix well. Press into ungreased 13x9x2 dish,
freeze. In mixing bowl, combine softened ice cream and softened
sherbet, pour over crust, freeze.
In heavy saucepan, combine eggs
and remaining sugar. Stir in lemon juice and remaining
melted butter. Cook over low heat until mix is thick and reaches 160
degrees. Cover and refrigerate until cool. Spread over ice cream
mix, cover and freeze for at least 3 hours--better overnight. Just
before serving, remove from freezer and let set 10 minutes. 12-15
servings. Garnish with lemons, limes, red berries and/or whipped
cream.Submitted by
Susan B.
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