FDeserts

Fun in the Kitchen Making Desserts

TOFFEE BANANA CREAM CRUNCH PIE

2 (3 oz.) pkgs. cream cheese, softened
1/2 c. butterscotch caramel fudge ice
cream topping
3 c. sliced bananas
2 (1.4 oz.) toffee candy bars, chopped
1 1/3 c. whipping cream
2 tbsp. brown sugar
1 tsp. vanilla

Step 1: Combine cream cheese and caramel topping; beat until smooth. Spread over bottom of baked cooled pie crust. Arrange 3 cups of banana slices over cream cheese. Reserve 2 tablespoons of chopped candy bars; sprinkle remaining candy bars over banana slices. Step 2: Beat whip cream, brown sugar, and vanilla until stiff peaks form. Spread over pie. Refrigerate at least 2 hours. Garnish with chipped candy bars.

GEORGIA PEACH ICE CREAM

3 tbsp. all-purpose flour
1/2 tsp. salt
Sugar
2 1/2 c. milk
3 lg. eggs
8 med. peaches
1 tsp. lemon juice
2 c. whipping cream
1/2 tsp. almond extract

Cook in heavy 3 quart saucepan. Mix flour, salt and 1 cup sugar. Using wire whisk, beat milk and eggs until well blended, stir in flour, mix until smooth. Cook over low heat, stirring constantly until mixture thickens, and coats the back of a spoon, about 15 minutes. Cover, refrigerate until cool, about 1 hour. Add peaches, pour into ice cream freezer. Freeze until done. Let set to ripen. Enjoy!

PEACH DESERT
1 lg. can peach slices
1 stick butter or margarine
1 box yellow cake mix
1 c. walnuts, chopped
1 c. coconut

Empty peaches and juice into 9 x 13 inch pan. Shake dry cake mix over the peaches. Evenly drizzle melted butter over cake mixture. Shake coconut over butter and shake nuts over coconuts. Bake in 325 degree oven for 60 minutes. Serve with ice cream or whip cream.

CARAMEL CRUNCH DESSERT
2 sticks margarine, soft
2 c. flour
1 c. chopped nuts
1/2 c. brown sugar
1/2 c. Quick oatmeal

Mix together and spread on a cookie sheet. Bake 15 minutes at 350 degrees. Cool and crumble. Put half of crumbs on bottom of 9 x 13 inch pan. Put half jar of chocolate or caramel ice cream topping over crumbs. Top with 1/2 gallon of soft ice cream. Top with crumbs and topping remaining. Freeze. Let sit out for 10 minutes, then serve.

CHOCOLATE SUNDAE DESERT

20 chocolate wafers, crushed, save
about 2 tbsp. topping
1 (6 oz.) pkg. chocolate chips
2 Hershey candy bars
1/4 lb. margarine
3 eggs, slightly beaten
2 c. sifted powdered sugar
3/4 c. pecans
1/2 gallon vanilla ice cream,
slightly softened

In a 9"x13" buttered dish, spread crushed wafers on bottom. Melt chips, candy bars and margarine over hot water. Remove from heat. Add eggs, sugar and nuts. Spread over crumbs. Cover with slightly softened ice cream. Sprinkle with extra crumbs. Freeze.

CHERRY OAT DESSERT SQUARES
1/3 c. sugar
1 c. chopped walnuts or pecans
1 c. quick or old fashioned oats
1/2 c. (1 stick) margarine or butter
3/4 c. all-purpose flour
1/2 tsp. cinnamon
1 (21 oz.) can Comstock cherry pie
filling

Preheat oven to 400 degrees F. In large bowl, mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1 1/2 cups. Press remainder into bottom of 9 inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumbs over top, pressing in lightly. Bake for 20 to 25 minutes or until lightly browned. Cut into squares. Preparation time: 10 minutes. Baking time: 25 minutes.

STRAWBERRY LAYER DESSERT
1 (10 oz.) frozen sliced strawberries
1 (3 oz.) pkg. strawberry Jello
1 c. hot water
1 c. whipped cream or Cool Whip
1 (10") tube angel cake
Fresh strawberries for garnish

Drain strawberries; reserve 1/2 cup of syrup. Dissolve Jello in hot water. Add reserved syrup. Chill until partially set. Beat mixture until light and fluffy. Fold in whipped cream. Chill until of spreading consistency. Transfer 1 1/2 cups of mixture to small bowl; fold in strawberries. Split cake crosswise making 3 equal layers. Fill between layers with strawberry mixture. Frost top and sides with remaining whipped cream mixture. Chill until serving time. Garnish with fresh strawberries.

SPECTACULAR LAYERED DESSERT
1 c. plain flour
1 stick margarine
1/2 c. chopped nuts, pecans

Press mixture into 9 x 13 inch pan. Bake 15 minutes at 375 degrees. Cool. 1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 of a lg. container of Cool Whip

Spread this over nut and flour crust. 2 sm. pkg. instant pudding

Mix with 3 cups cold milk. Spread over cream cheese layer. Cover with last half of Cool Whip. Sprinkle with nuts. Refrigerate at least 1 hour. Cut into squares to serve.

Blueberry Scones

3/4 c dried blueberries
1 3/4 c sifted flour
2 1/4 tsp. baking powder
1-2 tbsp. sugar
1/2 tsp. salt
1/4 c butter
2 eggs
1/3 c cream

Place blueberries in bowl with enough water to cover. Soak for about 5 minutes. Preheat to 450 F.
Drain blueberries.
Mix together flour, baking powder, 1 tsp. sugar and salt in bowl. Cut in butter using pastry blender or two knives. Stir in blueberries.
In separate bowl, beat eggs. reserve 2 tsp. and add remaining eggs to dry ingredients.
Pour in cream. Combine with a few swift strokes.
Place on a slightly floured board and pat or roll to a thickness of 3/4". Cut with a knife into diamond shapes or into 2" rounds.
Brush with reserved egg and sprinkle with sugar.
Bake for about 15 minutes.
16 servings

NOTE: You can just as easily use any dried berry in this recipe!

Chocolate Crumb Muffins

1 1/4 c flour
3/4 tsp. Baking soda
1/4 tsp. Cinnamon
3/4 c Sugar
1/2 Cup Chopped nuts Set aside.
1/4 Cup Cocoa
1/4 Cup Oil
3/4 Cup Applesauce
1 Egg

CRUMB TOPPING
1 tsp. butter, melted
1/4 c Brown sugar
2 tbsp. flour
2 tbsp. Cocoa
1/4 c Chopped nuts
1/4 tsp. Cinnamon
1/4 t salt

Sift together flour, sugar, baking soda, salt & cinnamon.
Stir in chopped nuts and set aside.
Beat together cocoa, applesauce, oil and the egg.
Add this to dry ingredients, stirring only until combined.
CRUMB TOPPING: In a small bowl, mix all the ingredients.
Place paper baking cups in 6 microwave safe custard cups or muffin
pan. Fill cups 1/2 full with batter, sprinkle with 1 tsp Crumb
Topping
Microwave for 3 1/2 minutes on high; rotate cups 1/4 turn every
minute. Repeat with remaining batter. 12 servings

MAPLE WALNUT FUDGE

2 (10 oz.) pkg. vanilla milk chips
1 can sweetened condensed milk
1/4 c. margarine
1 tsp. maple extract
1 1/2 c. chopped walnuts

Combine chips and condensed milk in glass bowl. Microwave on high for 2 minutes. Stir and microwave 1 minute more if needed to melt chips. Stir in the rest of ingredients. Spread into 8-inch square pan. Refrigerate and cut into squares when cool.

LEMON GLORY

1/2 c. chopped nuts
1 stick margarine (softened)
3/4 c. flour

Bake in 350 degree oven in 9x2x13 pan for 10-12 minutes. Let cool.2ND LAYER:
1 (8 oz.) cream cheese
1 c. 10X sugar
8 oz. Cool Whip

3RD LAYER:
2 sm. pkgs. instant lemon pudding
3 c. milk

4TH LAYER:
8 oz. Cool Whip

Sprinkle with nuts. Refrigerate until firm (2-3 hours).

CHOCOLATE DESSERT

Use a 9 x 13 inch pan. 1 c. flour
1/4 c. nuts
3/4 c. sugar
1 sm. box instant chocolate pudding
3 c. milk
1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 (12 oz.) carton whipped topping
1 sm. box instant vanilla pudding

LAYER I: Mix 1 cup flour, 1/2 cup butter, 1/4 cup nuts. Spread into 9 x 13 inch pan. Pat and bake for 15 minutes at 350 degrees or in microwave on high for 6 minutes, rotating once. Cool. LAYER II: Mix cream cheese and 3/4 cup sugar, fold in 1/2 of 12 ounce whipped topping. Spread on cool crust. LAYER III: Mix puddings with milk. Pour on cheese mixture. Refrigerate until firm. LAYER IV: Spread remaining whipped topping over top and sprinkle with chopped nuts.

DEVIL FOOD DESSERT
1 baked devil's food cake
2 sm. instant chocolate pudding
3 1/2 c. milk
1/4 c. kahlua
16 oz. Cool Whip
4 Heath bars

Bake cake in 9 x 12 inch pan according to the directions. Let cool. Mix pudding, milk and kahlua and put aside. In a large, see-through bowl, layer cake (broken into large bite-size pieces), pudding mix, Cool Whip and candy pieces (crushed). Continue layering until all is used. Sprinkle top with candy pieces. Serves 16-20.

TORTE LIGHTNING CAKE
1/2 c. butter
1/2 c. sugar
3/4 c. Presto
4 eggs
4 tbsp. milk
1/4 tsp. cream of tartar

Cream butter and sugar. Add egg yolks. Beat well. Then add milk and sifted Presto. Pour into two 9 inch pans. Beat egg whites stiff. Add 1 cup sugar. Beat stiff. Add 1 teaspoon cream of tartar. Spread on top of cake layers. Bake 35 minutes at 350 degrees. Spread with whipped cream between layers. Trim with red cherries and walnuts.

BEST FRUIT DESSERT
1 box yellow cake mix
1 c. pineapple juice
2 c. vanilla pudding
4 c. strawberries
2 bananas, sliced
8 oz. Cool Whip
Nuts

Bake yellow cake mix as directed in two layers. Use one layer and break up in a large bowl and add 1/2 cup pineapple juice. Next, layer with pudding, strawberries, bananas and Cool Whip. Top with nuts. Cover and let set 12 to 24 hours.

TEA MUFFINS

One easy thing to bake is plain old banana bread. Bake it in small loaves OR muffin pans :-)

Also I love the muffin recipe I have .. anything can be added ..a bit of applesauce ... a mashed banana.. A few berries...yummy

Muffin Mix
2 cups flour
1 cup whole wheat flour
3 1/2 t. Baking powder.
1 1/2 t. salt
3/4 cup brown sugar
1 T. cinnamon
3/4 to 1 cup shortening
3 c oatmeal.
Mix and store

To make muffins:
Mix 3 cups of mix with 1 egg and 2/3 cup milk.
Blend. Mix will be a bit thick.
Bake at 400 for 15 to 20 min.
You can add apple sauce .. banana .. or berries.
ALSO you can make it w/0 the wheat flour just add more all purpose flour.
You can make it in a 8x8 pan too... just bake at 350 for a bit more time.

Enjoy !

Do all work for the glory of God

~~Tea Time Cookies~~

¾ cup butter or margarine
1 teaspoon almond extract
½ cup granulated sugar
½ teaspoon vanilla extract
½ cup sifted confectioners sugar
2 cups all-purpose flour
1/8 teaspoon salt
1 egg

Preheat oven to 350° F. Cream butter and sugars in a medium bowl until fluffy. Add egg and extracts; beat until smooth. In a small bowl, combine flour and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. Chill dough 3-4 hours before rolling out. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness. Using cookie cutters, cut out cookies and transfer to a greased baking sheet. Bake 8 to 10 minutes or until bottoms are lightly browed. Transfer cookies to a wire rack to cool. Sprinkle with sugar or frost to decorate. Enjoy with your favorite cup of tea!

~Honey Banana Tea Sandwiches~

Honey and bananas - perfect for the "little one" in all of us. These are simple and tasty, and they will disappear in no time at all. Use 2 inch round or square cookie cutters to cut the bread for a delightful presentation.

List of Ingredients
2/3 cup honey
1 loaf sturdy brown bread
3 bananas, ripe and firm, 1/2 inch sliced

Instructions
Cut the bread into decorative shapes with a knife or cookie cutter. If the bread is very crumbly, heat the honey just slightly to make it easier to spread. Spread both the top and bottom slices with honey and fill with the bananas.

GIFT MIX

Ingredients
2 cups Bugles brand corn snacks
2 cups small pretzels
1 cup candy corn
1 cup dried fruit bits or raisins
1 cup peanuts or sunflower seeds
1 cup M&Ms brand chocolate candy
16 Hershey's brand chocolate kisses

Directions
In a large bowl, gently mix all ingredients except Hershey's Kisses. Place 1/3 to 1/2 cup Blessing Mix in small cellophane treat bags. Add one Hershey's Kiss to each bag. Close bag with chenille stem or twist-tie. Attach gift-tags to each bag.

Makes 16 Blessing Mix gift bags.

A woman is like a tea bag: You never know her strength until you drop her in hot water. - Nancy Reagan

Home Cooking

Recipes

Some good links

Breakfast at Nine, Tea at Four

The Spice is Right

Home Comforts

Heirloom Recipe Album

Grandmother's Table

Graphics from Nutmeg