Desserts

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. 

Bon Appetit’s Banana Coffee Cake with Chocolate Chip Streusel

Summary

Yield
12 Servings
SourceJudy Herbst, Main Library (2005)
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Ingredients

1 1⁄4 c
semisweet chocolate chips
2⁄3 c
golden brown sugar, firmly packed
1⁄2 c
walnuts, chopped
1 T
cinnamon
1 1⁄2 c
flour
3⁄4 t
baking soda
3⁄4 t
baking powder
1⁄4 t
salt
3⁄4 c
sugar
1⁄2 t
unsalted butter (room temperature)
1
egg (large )
1 1⁄3 c
bananas, mashed very ripe (about 3 large)
3 T
buttermilk

Instructions

Preheat oven to 350 degrees.

Butter and flour 8-inch square metal baking pan. Stir chocolate chips, brown sugar, walnuts and cinnamon in a small bowl, set aside. Sift flour, baking soda, baking powder and salt into medium bowl. Beat sugar, butter and egg in a large bowl until fluffy. Beat in mashed bananas and buttermilk. Add dry ingredients and blend well.

Spread half of batter (about 2 cups) in pan. Sprinkle with half the streusel. Repeat with remaining batter and streusel. Bake about 45 minutes or until tester comes out clean. 

Chocolate Zucchini Cake III

Summary

Yield
24 Servings
SourceSharon Hammond (2003)
Prep time45 minutes
Cooking time1 hour, 15 minutes
Total time2 hours

Ingredients

3 c
flour
1 1⁄2 t
baking powder
1 t
baking soda
1 t
salt
4
eggs (large)
3 c
sugar
3 oz
unsweetened baking chocolate (melted)
1 1⁄2 c
vegetable oil
3 c
grated zucchini (about 5 whole zucchini)
1 c
pecans (chopped)
 
powdered sugar

Instructions

Preheat oven to 350°. Combine first 4 ingredients. Beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured bundt pan. Bake for 1 hour and 15 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Dust with powdered sugar before serving. 

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. 

Death by Chocolate

Summary

Yield
24 Servings
SourceSusan Roberts (1993)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 pk
fudge brownie mix (19.8 oz.)
3 pk
instant chocolate mousse (3.5 oz.-size; each pk makes 4 (1/2 cup) servings)
8
chocolate-covered toffee candy bars ( 1.4-oz. size)
1 pk
frozen whipped topping (thawed )

Instructions

Preheat oven according to brownie directions. Bake brownies according to package directions; let cool. Meanwhile, prepare chocolate mousse according to package directions. Break candy bars into small pieces in food processor or by gently tapping the wrapped bars with a hammer. Break up half the brownies into small pieces and place in the bottom of a large glass bowl or trifle dish. Cover with half the mousse, then half the candy and then half the whipped topping. Repeat layers with the remaining ingredients. Yield: Feeds up to 24 (or 1 serious chocoholic!). 

Rice Pudding

Summary

Yield
12 Servings
SourceMarcia Baum (1991)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

4 c
cold milk
1 c
Minute Rice
1 pk
vanilla pie filling (4 oz.)
1⁄4 c
raisins ( opt.)
1
egg (well beaten)
1⁄4 t
cinnamon
1⁄8 t
nutmeg

Instructions

Combine milk, rice, pudding mix, raisins and egg in a saucepan. Bring to a full boil. Boil over medium heat, stirring constantly. Remove from heat. Cool 5 minutes, stirring twice. Pour into individual dessert dishes. Sprinkle with cinnamon and nutmeg. 

Chocolate Dessert Cups

Summary

Yield
8 Servings
SourceDiana Scherer (1993)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 pk
solid chocolate mint candy wafers OR 1 (6 oz.) pk semi-sweet chocolate pieces (1 cup)
2 T
margarine
 
ice cream

Instructions

Melt chocolate mint candy wafers or semi-sweet pieces with margarine over hot (not boiling) water, stirring until smooth. Cool to room temperature. Place paper baking cups in muffin pans. With a teaspoon, swirl chocolate mixture around inside cups, covering entire surface with a thin layer of chocolate. Chill. When chocolate cups harden, tear off paper. Fill with rounded scoops of ice cream (peppermint or green mint is especially festive for the holidays). Top each dessert with a mint wafer. Makes 8 servings. (Try other ice cream flavors, too!) 

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.

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