Desserts

Bailey's Irish Cream Cake

Summary

Yield
24 Servings
SourceMary Hayes (2002)
Prep time30 minutes
Cooking time55 minutes
Total time1 hour, 25 minutes

Ingredients

1 pk
yellow cake mix (without pudding)
1 pk
instant French vanilla pudding
4
eggs
1⁄2 c
vegetable oil
1 c
Bailey's Irish cream
2 T
Irish cream ( for icing)
1 lb
confectioners' sugar
2⁄3
stick soft butter
1⁄4 c
milk

Instructions

Preheat oven to 350°. Grease and flour bundt pan. Combine cake mix, pudding mix, eggs, vegetable oil and 1 cup Bailey’s Irish Cream in large bowl. Beat for 4 minutes on high speed. Pour into pan. Bake 45 to 55 minutes, or until inserted toothpick comes out clean. Cool and invert on plate.

To make icing: Beat confectioners’ sugar, soft butter, milk and 2 tablespoons Irish Cream in small bowl until fluffy. Alternatively, can use 1/4 cup Bailey’s plus 2 tablespoons milk for frosting. 

Cheesecake IV

Summary

Yield
24 Servings
SourceMarie Faure (1984)
Prep time45 minutes
Cooking time55 minutes
Total time1 hour, 40 minutes

Ingredients

 
graham cracker crust (or use Redi-Crust [Ready Crust])
4
eggs (well beaten)
12 oz
cream cheese
1 1⁄2 c
sugar (divided)
1 t
vanilla
2 c
sour cream

Instructions

Make a graham cracker crust and pack it into a 9-inch pie pan (or use Redi-Crust). Mix well beaten eggs with cream cheese, 1 cup sugar and vanilla in a blender. Pour into pie shell and bake 45 minutes at 350°. Remove and cool 15 minutes. Then spread gently with sour cream mixed with 1/2 cup sugar and bake 10 minutes more. Cool and refrigerate several hours.   

Notes

If you do use a Redi-Crust [Ready Crust] graham cracker pie shell, do not pour all of the cheesecake mixture in, as it will overflow. Use all but about 1/4 to 1/2 cup.

Peanut Butter Pie

Summary

Yield
12 Servings
SourceJoan Howison (1983)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

1 1⁄2 c
crushed graham crackers
1⁄4 c
sugar
6 T
margarine, melted
1⁄2 t
cinnamon
4 oz
cream cheese
1 c
powdered sugar
1⁄2 c
chunky peanut butter
1⁄2 c
milk
1 pk
Cool Whip (8 oz.)
 
chopped peanuts or graham cracker crumbs (for topping)

Instructions

For the crust, combine graham crackers, sugar, margarine and cinnamon, and press into 9-inch pie pan.

Filling: Beat together cream cheese, powdered sugar and chunky peanut butter. Add milk slowly and fold in carton of Cool Whip. Fill shell and freeze. Top with chopped peanuts or graham cracker crumbs. 

Pecan Dessert I

Summary

Yield
12 Servings
SourceBess Mealer (1982)
Prep time24 hours, 30 minutes
Cooking time
Total time24 hours, 30 minutes

Ingredients

1 pk
vanilla wafers (7 1/2 oz.)
3
eggs
3⁄4 c
margarine
2 c
confectioners' sugar
1 pt
heavy cream
1 cn
crushed pineapple (15 1/4 oz.)
1⁄2 c
broken pecans

Instructions

Crush wafers spread 3/4 inch bottom of a 9 x 13-inch baking dish. Beat eggs, softened margarine and sugar until creamy. Spread over wafer crumbs. Whip cream and fold in drained pineapple and pecans. Spread over mixture in pan. Sprinkle remaining crumbs over top. Refrigerate 24 hours before cutting. 

Strawberry Angel Delight

Summary

Yield
8 Servings
SourceCarol Anne Van Swearingen (1992)
Prep time2 hours, 30 minutes
Cooking time
Total time2 hours, 30 minutes

Ingredients

1 pk
whipped topping mix (1.2 oz. env.)
1⁄2 c
skim milk
1 t
vanilla extract
2 pk
strawberry low-fat yogurt (6 oz. size)
1⁄2
commercial angel food cake (10 1/2 oz., torn into bit-sized pieces)
2 c
fresh strawberries, sliced (frozen can be used, if drained)
3
kiwi fruit, sliced
2 T
sliced almonds, toasted

Instructions

Prepare whipped topping mix according to package directions, using 1/2 cup skim milk and 1 teaspoon vanilla. Fold in yogurt and set aside. Layer each half of cake, yogurt mixture, strawberries and kiwi fruit in an 8-inch square dish. Repeat layers; sprinkle almonds on top. Cover and chill at least 2 hours. Yield: 8 servings. 

Apple Pastry Squares

Summary

Yield
12 Servings
SourceSharon Hammond (2003)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

1⁄4 c
brown sugar (packed)
2 T
cornstarch
1 c
water
5 c
thinly sliced apples (about 7 med.)
1⁄2 t
cinnamon
1⁄4 t
nutmeg
2 T
lemon juice (divided)
2 c
flour
1⁄2 t
salt
2⁄3 c
shortening
2
egg yolks
1⁄4 c
water
1⁄2 c
powdered sugar
1 T
milk
1 T
butter (softened)
1⁄2 t
vanilla

Instructions

Filling: In large saucepan, simmer brown sugar, cornstarch, water and apples for 5 minutes. Stir in cinnamon, nutmeg and 1 tablespoon lemon juice.

Pastry: Mix together flour, salt and shortening. Add egg yolks, water and 1 tablespoon lemon juice. Mix well. Divide pastry dough into 2 balls. Roll one to fit the bottom and sides of a 9 x 13-inch pan. Spread apple filling on dough. Roll other ball of dough to fit top exactly. Fold sides over top crust edge and pinch to seal. Bake at 400° for approximately 40 minutes. 

Glaze: Mix together and drizzle over warm pastry. Cut into squares. 

Watergate Salad

Summary

Yield
8 Servings
SourceKim Margraf (1993)
Prep time1 hour
Cooking time
Total time1 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.

Banana Split Cake i

Summary

Yield
12 Servings
SourceDottie Aumiller (1977)
Prep time8 hours, 30 minutes
Cooking time
Total time8 hours, 30 minutes

Ingredients

2 c
graham cracker crumbs
1⁄2 c
butter (melted, one stick)
2 T
sugar
2
eggs
1 c
unsalted butter (2 sticks)
2 c
confectioners' sugar
2 t
vanilla
5
bananas (sliced)
20 oz
crushed pineapple ( Number 2 can, well drained)
2 pk
Dream Whip (prepared as directed on envelope)
 
nuts

Instructions

For the crust, mix together graham cracker crumbs, melted butter and sugar, and pat into a 9 x 13-inch glass dish or 10-inch glass pie dish.

For the filling combine eggs, unsalted butter, confectioners’ sugar and vanilla. Beat with electric beater for 20 minutes. Spread creamed mixture over cracker crust. Arrange bananas over top of mixture, then spread crushed pineapple over bananas. Cover with prepared Dream Whip. Sprinkle nuts on top; chill overnight, or at least 8 hours before serving.  

Notes

Serves as least 8 in round dish (very generously!). Serves 12 in a 9 x 13-inch dish.

Ribbon Jewel Cake

Summary

Yield
24 Servings
SourceAnne Weaver (1974)
Prep time45 minutes
Cooking time25 minutes
Total time1 hour, 10 minutes

Ingredients

4
eggs
1 c
butter (plus 3 T. for frosting)
1 c
sugar
2 c
sifted flour
1 cn
almonds
1 c
sour cream
1⁄2 c
apricot preserves
1⁄2 c
raspberry preserves
1 1⁄2 c
confectioner's sugar (divided)
1 T
cream
1 ds
salt
1 t
vanilla

Instructions

Separate eggs. Beat egg whites until stiff. Cream butter and sugar. Add egg yolks and beat well. Stir in flour. Fold the beaten egg whites into batter. Turn a 9 x 13-inch pan upside down and grease and flour bottom. Spread 2/3 cup of batter on bottom of pan and bake. (Do this 4 times to make 4 thin layers.) Flip these off the pan and cool. Bake at 350° for 10 minutes. Grind almonds and put in sour cream. Place a layer of cake on tray or cookie sheet and spread with filling.

First Layer: Mix 1/2 cup apricot preserves and 1/2 cup sour cream.

Second Layer: Mix 1/2 cup raspberry preserves and 1/2 cup sour cream.

Third Layer: Use filling left from the first 3 layers, mixed together.

Top with layer of cake. Put a pan on top to hold it together and chill overnight. Trim crusts and spread with frosting.

To make frosting: Cream 3 tablespoons butter. Stir in 3/4 cup confectioners’ sugar, 1 tablespoon cream, dash of salt, 1 teaspoon vanilla and another 3/4 cup confectioners’ sugar. The cake may be frozen. 

No-Bake Cherry Cheesecake

Summary

Yield
12 Servings
SourceCrystal Pearson (1999)
Prep time3 hours, 30 minutes
Cooking time
Total time3 hours, 30 minutes

Ingredients

8 oz
cream cheese, softened
1⁄2 c
sugar
2 c
Cool Whip, thawed
1
ready-to-use graham cracker crumb crust 6-oz or 9-inch
10 oz
canned cherry pie filling

Instructions

Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Top with pie filling. Refrigerate 3 hours, or until ready to serve. 

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