Desserts

Dreamy Fruit Salad

Summary

Yield
6 Servings
SourceJoan Howison (1982)
Prep time
5 minutes
Cooking time
Total time
5 minutes

Ingredients

1 pk
vanilla tapioca pudding
1 1⁄2 c
mixed fruit juices
2 c
Cool Whip
1 cn
fruit cocktail (17-oz, drained)
1 cn
chunk pineapple (8-oz, drained)
1 cn
mandarin oranges (11-oz, drained)
1 c
miniature marshmallows
1
banana (up to 2, sliced)

Instructions

Be sure all fruit is well drained. Prepare pudding as directed substituting fruit juice for milk. Cool pudding completely. Blend in Cool Whip, cocktail, pineapple, oranges and marshmallows and mix well. Before serving, add bananas or other fresh fruit.

Pretzel Salad

Summary

Yield
8 Servings
SourceAmy Chilcote (1983)
Prep time
3 hours, 20 minutes
Cooking time
10 minutes
Total time
3 hours, 30 minutes

Ingredients

1 1⁄2
sticks margarine (or 3/4 cup butter)
4 T
sugar
2 c
broken pretzel sticks (not crushed fine, but broken in small pieces)
 
nuts (chopped)
8 oz
cream cheese
1 ct
Cool Whip (8-oz thawed, OR 2 env. Dream Whip, whipped)
1⁄4 c
sugar
1 cn
pineapple pie filling (20-oz)

Instructions

To make the crust, melt margarine with sugar. Pour over broken pretzel sticks. Put in baking dish and bake at 375° for 8 to 10 minutes. Immediately sprinkle a few chopped nuts on top. When slightly cooled, loosen crust with a spatula and then pat down again. Let cool completely before adding next layer. Blend cream cheese, Cool Whip, and sugar, and pour over baked pretzels. Top with pineapple pie filling. Refrigerate at least 2 hours before serving.

Watergate Salad

Summary

Yield
8 Servings
SourceKim Margraf (1993)
Prep time
1 hour
Cooking time
Total time
1 hour

Ingredients

1 cn
crushed pineapple (20-oz)
1 ct
Cool Whip (8-oz)
1⁄2
bag miniature marshmallows
1
box INSTANT pistachio pudding

Instructions

In large bowl, stir together pineapple and pudding mix. (Be sure to use the mix only and not to follow the pudding recipe on side of box.) Fold in Cool Whip. Mix thoroughly. Add marshmallows. Chill for approximately 1 hour before serving. Serves 8 to 10.

Peg's Chocolate Cake

Summary

Yield
12 Servings
SourcePeg Craighead
Prep time
15 minutes
Cooking time
40 minutes
Total time
55 minutes

Ingredients

1 pk
chocolate cake mix
1 cn
cherry pie filling
2
eggs
1 c
sugar
1⁄3 c
milk
6 oz
chocolate bits
1 t
vanilla

Instructions

Prepare cake mix according to instructions and bake 30 to 35 minutes at 325° in a rectangular Pyrex pan.

In the last 5 minutes, combine and boil for 1 minute sugar and milk. Add to this chocolate bits and vanilla. Pour over hot cake and cool. 

Peach Cobbler

Summary

Yield
6 Servings
SourceAnnette Heffernan, Main Library (2008)
Prep time
10 minutes
Cooking time
40 minutes
Total time
50 minutes

Ingredients

6
peaches
 
sugar (to taste)
1⁄4 c
butter
1 c
flour
1 c
sugar
1 1⁄2 t
baking powder
1⁄2 c
milk

Instructions

Preheat oven to 350º. Peel and slice peaches. Sweeten to taste. Melt butter in oven in 2 quart casserole. Mix flour, sugar, baking powder, and milk. Pour batter over melted butter. Spoon peaches over batter, but do not stir. Bake for 40-45 minutes.

Bananas Foster

Summary

Yield
4 Servings
SourceSharon Hammond, Main Library (2008)
Prep time
5 minutes
Cooking time
10 minutes
Total time
15 minutes

Ingredients

1⁄2 c
butter
2⁄3 c
dark brown sugar
3 1⁄2 T
rum
1 1⁄2 t
vanilla
1⁄2 t
cinnamon
3
bananas (peeled and sliced lengthwise and crosswise)
1⁄2 c
walnuts (coarsely chopped)
1 pt
vanilla ice cream

Instructions

In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla, and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1-2 minutes; do NOT overcook. Serve immediately over vanilla ice cream.

Warm Apple Tart with Rosemary

Summary

Yield
4 Servings
SourceThe Refectory (2008)
Prep time
1 hour
Cooking time
18 minutes
Total time
1 hour, 18 minutes

Ingredients

10 oz
frozen puff pastry
5
golden delicious apples (or substitute Anjou pears)
1⁄2 c
unsalted butter (divided in half)
1⁄3 c
plus 4 T. sugar
1⁄2 t
fresh rosemary leaves (chopped fine)
4
unblemished mint sprigs
3 T
sifted powdered sugar

Instructions

Thaw the pastry and on a floured surface, roll it out to 1/2-inch thickness. Cut out 4 rounds, each 5 inches in diameter. Transfer the rounds to a baking sheet lined with parchment paper and refrigerate for at least 25 minutes.

Peel, core and finely dice 1 apple (or pear). Place it in a small saucepan with 1/2 cup sugar and half the butter. Cook over low heat until the apple is very soft and the sugar is dissolved to make a spreadable compote. Set the pan aside to cool.

Preheat the oven to 350º. Cut four 6 inch squares of parchment. Arrange the squares on a baking sheet and sprinkle 2 tablespoons sugar evenly over the sheets. Place the pastry rounds on top of the sugar and prick the entire surface of the dough with a fork. Spread a tablespoon of cooled apple compote over each pastry round. Sprinkle the rosemary evenly over the compote. Peel, core and thinly slice the remaining apples (or pears). Fan the slices out in a circular pattern on top of the tarts.

In a small saucepan, melt the remaining butter. With a pastry brush, coat the tops of the tarts carefully. Sprinkle the remaining 2 tablespoons sugar over the tarts. Bake for 18 minutes, or until the apples begin to caramelize, turning light golden brown. Serve hot on dessert plates, dusted with powdered sugar and garnish with a mint sprig.

Andrea’s Incredible Spy Pie

Summary

Yield
16 Servings
SourcePeg Greisberger, Main Library (2007)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

10 oz
frozen strawberries or raspberries
1 c
sugar
2
egg whites
1 T
lemon juice
1 c
whipping cream
2
baked/crumb pie shells

Instructions

Chill mixing beaters and mixing bowl in freezer for a few minutes.

Whip egg whites in chilled bowl with chilled beaters. Put fruit, whipped egg whites and lemon juice in big bowl (fruit must still be frozen and broken into chunks). Beat for 15 minutes. Whip cream and fold into mixture. Pile into two pie shells and freeze.

Sunday Dutch Pancake

Summary

Yield
2 Servings
SourceJoanne Santilli, Friends of the UAPL (2006)
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes

Ingredients

3 T
butter
3
eggs
3⁄4 c
milk
1⁄2 t
vanilla
3⁄4 c
flour
1⁄2 t
salt

Instructions

Preheat oven to 425 degrees. Put butter in 10-inch ovenproof frypan — a cast iron skillet is ideal. Melt butter in oven or on stove top. With a whisk or a blender, mix eggs until light and pale. Add milk and blend with vanilla, flour and salt. Add melted butter and mix lightly. Pour batter into greased skillet and bake until pancake is puffed and lightly browned, about 15-20 minutes. Sprinkle with powdered sugar, slice and serve. After puffed pancake comes out of the oven, it sinks in the center, into which you can add strawberies, blueberries, peaches or other fruit. This serves 2-4, depending on appetite.

Cream Cheese Frosting

Summary

Yield
8 Servings
SourceKaryl Hanhilammi, Main Library (2006)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

1
stick butter (softened)
8 oz
cream cheese (softened)
1 lb
box confectioner’s sugar
1 t
vanilla

Instructions

Mix ingredients with mixer until creamy.

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