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Thread: Desserts

  1. #41
    AuCaDo Member nlper999's Avatar
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    Default Re: Desserts

    LEMON CHESS PIE

    4 eggs, beaten
    1/4 cup milk
    Grated rind of one lemon
    1/4 cup lemon juice
    1 1/2 cups sugar
    1 tbs all-purpose flour
    1 tbs cornmeal
    1/4 cup butter or margarine, melted
    1 9-inch unbaked pastry shell
    Ground nutmeg

    Combine first four ingredients; mix well.

    Combine sugar, flour, and
    cornmeal; stir gently.
    Add dry ingredients to egg mixture and mix until
    smooth.
    Stir in butter. Pour filling into pastry shell and sprinkle nutmeg lightly over top.

    Bake at 350? F. for 45 to 50 minutes or until set.

    Let cool on a wire rack.

    Yield: one 9-inch pie

  2. #42
    AuCaDo Photo Mod Chick lauralu's Avatar
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    Default Re: Desserts

    MACADAMIA RASPBERRY WHITE CHOCOLATE COOKIES

    1/3 cup butter
    1/4 cup raspberry jam
    1 egg
    1 1/2 cups all purpose flour
    1/3 cup white sugar
    1/3 cup packed brown sugar
    1 teaspoon vanilla extract
    1 teaspoon baking soda
    1 cup chopped macadamia nuts
    8 ounces white chocolate chips

    Preheat oven to 350 degrees
    Cream butter and sugars. Add egg and beat in.
    Add vanilla and raspeberry jam, mix well.
    Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips.
    Drop by rounded teaspoonfuls onto lighhtly greased cookie sheets, about 2 inches apart.
    Bake for 8-10 minutes.
    Don't overbake, cool on racks.
    Makes about 42 cookies.
    Laura, Ellie Mae, Scouty Boy,
    Rusty Wiggles,
    Lance, Pebbles
    & Miss Hayley (Angel ACD at the Bridge)

  3. #43
    AuCaDo Ambassador dickmar's Avatar
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    Default Re: Desserts

    Pineapple Bread Pudding

    1/2 cup butter (1 stick)softened
    1 cup sugar
    4 eggs
    1 20 oz. can crushed pineapple in syrup
    7-8 slices white bread broken up

    Cream butter and Sugar together, then blend in 1 egg at a time. Stir in the can of pineapple mix well. Add bread mixing well.
    Bake at 350 degrees for about 1 hour or until top is brown.
    Margaret, Old girl Rosie & Missy in 1st. picture & Libby

  4. #44
    AuCaDo Veteran Lolly's Avatar
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    Default Butterscotch Pecan Cookies

    Butterscotch Pecan Cookies

    ? cup (1 stick) margarine
    1 ? cups brown sugar, packed
    1 teaspoon vanilla
    1 cup chopped pecans
    1 egg
    1? cups sifted flour, self-rising

    Cream margarine. Add brown sugar and vanilla. Cream until well blended. Beat in egg. Add flour and nuts and stir until all the flour is moistened. Drop by rounded teaspoons onto cookie sheet. Bake in preheated oven at 350? for about 12 minutes or until cookies are brown on edges.
    Laurey, Logan and Sweet Maggie Mae Pie

  5. #45
    AuCaDo Veteran Lolly's Avatar
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    Default Butter Pecan Poundcake

    Butter Pecan Poundcake

    1 box butter pecan cake mix
    1 small box vanilla instant pudding
    ? cup warm water
    ? cup vegetable oil
    8 ounces sour cream
    4 eggs


    Preheat oven to 325?. Mix ingredients together and pour into a greased and floured cake pan. Bake for 1 hour.


    Note: Add chopped pecans, to taste
    Laurey, Logan and Sweet Maggie Mae Pie

  6. #46
    AuCaDo Veteran Lolly's Avatar
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    Default Apple Pizza

    Apple Pizza

    ? cup cream cheese
    1 prepared (12-inch) pizza crust
    3 large apples
    1? cups shredded cheddar cheese

    Preheat oven to 450?.

    Spread cream cheese over pizza crust and arrange apple slices to cover crust. Sprinkle cheese on top.

    Bake for 30 minutes.
    Laurey, Logan and Sweet Maggie Mae Pie

  7. #47
    AuCaDo Veteran Lolly's Avatar
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    Default Apple Ladybug Treats

    Apple Ladybug Treats

    2 red apples
    ? cup raisins
    1 tablespoon peanut butter
    8 thin pretzel sticks

    Slice apples in half from top to bottom, and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first and then slice. Place each apple half flat side down on a small plate.

    Dab peanut butter on to the back of the 'lady bug', and stick raisins onto the dabs for spots. Use this method to make eyes, too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.
    Laurey, Logan and Sweet Maggie Mae Pie

  8. #48
    AuCaDo Veteran Lolly's Avatar
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    Default Chocolate Swiss Cake

    Chocolate Swiss Cake

    1 box German chocolate cake mix
    1 small package instant chocolate pudding
    3 eggs
    1? cups milk
    1 cup oil

    Mix all ingredients and beat until smooth. Pour mix into 4 small cake pans evenly. Bake at 325? for 25 to 30 minutes or until done.

    Icing for cake:

    1 package (8 ounces) cream cheese, softened
    1 cup powdered sugar
    1 container (12 ounces) Cool Whip
    1 Hershey?s bar, grated
    1 Hershey?s bar, garnishment (optional)

    Let cake cool completely before icing. Mix cream cheese and sugar until smooth. Add Cool Whip and grated Hershey bar. Ice between layers and all around cake. Garnish with other Hershey bar, if desired.
    Laurey, Logan and Sweet Maggie Mae Pie

  9. #49
    AuCaDo Veteran Lolly's Avatar
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    Default Caramel Apples

    Caramel Apples

    5 large apples
    Wooden craft sticks
    1 package (14 ounces) individually wrapped caramels, unwrapped
    2 tablespoons water
    Hershey?s Milk Chocolate candy bar, broken into pieces
    2 tablespoons shortening
    1 cup colored candy coating melts

    Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.

    Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1-minute intervals until caramel is melted and smooth.

    Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.

    Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.

    Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.
    Laurey, Logan and Sweet Maggie Mae Pie

  10. #50
    AuCaDo Veteran Lolly's Avatar
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    Default Pineapple Cheesecake

    Pineapple Cheesecake

    Mix: 1 package lemon Jell-O
    1 cup hot water & let cool

    Mix: 1 cup sugar
    8 ounces cream cheese

    Whip: 1 can (14 ounces) evaporated milk. Put can of milk in freezer and let ice crystals form and it will whip better.

    Add Jell-O mixture and sugar-cream cheese mixture together. Add 1 cup crushed pineapple. Fold into whipped milk.

    Mix together: 1? cups graham cracker crumbs
    1/3 cup margarine
    1/3 cup sugar

    Put ? crumbs mixture on bottom of oblong dish. Put mixture on top and top with remaining crumb mixture. Chill several hours.
    Laurey, Logan and Sweet Maggie Mae Pie

  11. #51
    AuCaDo Veteran Lolly's Avatar
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    Default Pumpkin Cake

    Pumpkin Cake

    1 can (15-ounce) pumpkin
    1 can (12-ounce) evaporated milk
    4 eggs
    ? cup sugar
    1 tablespoon pumpkin pie spice
    ? teaspoon salt
    1 box yellow cake mix
    1 cup pecan pieces
    1/3 cup brown sugar
    1 stick butter, melted


    Heat oven to 350. Grease and flour 9x13 pan.

    In large bowl, combine pumpkin, milk, eggs, white sugar, pie spice, and salt. Mix well and spread in pan. Sprinkle cake mix over top and pat down (more like smush very well). Sprinkle nuts evenly over mixture. Scatter brown sugar over nuts. Drizzle melted butter over top.

    Bake for 70 to 80 minutes. Serve with whipped topping.
    Laurey, Logan and Sweet Maggie Mae Pie

  12. #52
    AuCaDo Veteran Lolly's Avatar
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    Default Nana?s Butter Cookies

    Nana?s Butter Cookies

    1/2 cup soft shortening (Crisco)
    1/2 cup butter
    1-1/2 cups sugar
    2 eggs
    2-3/4 cups all purpose (plain flour)
    2 teaspoons cream of tartar
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 teaspoon vanilla
    Colored or granulated sugar

    Mix butter, shortening, and sugar until light and fluffy. Add eggs and beat well. Combine flour, cream of tartar, soda & salt; add to creamed mixture & mix well. Roll into balls the size of small walnuts. Dip top in sugar. Place on ungreased cookie sheet. Bake at 325? until lightly browned. Makes about 5 dozen.

    Note: You can use self-rising flour. Omit cream of tartar, baking soda, and salt.
    Laurey, Logan and Sweet Maggie Mae Pie

  13. #53
    AuCaDo Veteran Lolly's Avatar
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    Default Italian Cr?me Cake

    Italian Cr?me Cake

    1 stick margarine
    ? cup Crisco
    2 cups sugar
    5 egg yolks
    1 teaspoon baking soda, add to flour
    2 cups all-purpose (plain) flour
    1 cup buttermilk
    1 teaspoon vanilla
    1 cup chopped nuts
    1 cup coconut
    5 eggs whites, beaten

    Beat egg whites with pinch of salt or cream of tartar until stiff. Set aside. Cream margarine, Crisco and sugar. Add egg yolks. Sift flour and soda and add to creamed mixture alternating with buttermilk, flour first and last. Stir in nuts, coconut and vanilla. Fold in egg whites. Bake in 3 greased and floured 8-inch pans at 350?

    Icing:

    1 package (8 ounces) cream cheese, softened
    ? cup Crisco
    1 box powdered sugar
    1 teaspoon vanilla

    Mix all ingredients well. If too thick, add a little milk. Spread on top, between layers and sides.
    Laurey, Logan and Sweet Maggie Mae Pie

  14. #54
    AuCaDo Veteran Lolly's Avatar
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    Default Ice Cream Sandwiches

    Ice Cream Sandwiches

    1 (18.25 ounce) package of chocolate cake mix
    ? cup margarine, softened
    1 teaspoon vanilla
    2 eggs
    ? cup semi-sweet chocolate chips
    ? cup butterscotch chips
    ? gallon vanilla ice cream, softened


    Preheat oven to 350?. Lightly grease cookie sheets.

    In a large bowl, mix together the cake mix, margarine, vanilla, eggs, chocolate chips an butterscotch chips. Roll dough into 2-inch balls and place them on cookie sheets. Bake for 10 minutes. Do not over bake; the cookies should be set, but soft. Remove cookies and cool completely.

    Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid.

    Sandwich cookies can be stored in freezer bag for up to two weeks.


    Note: You may use any flavor of cake and ice cream.
    Laurey, Logan and Sweet Maggie Mae Pie

  15. #55
    AuCaDo Veteran Lolly's Avatar
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    Default Traveling Cupcakes

    Traveling Cupcakes

    4 squares semi-sweet chocolate
    2 stick butter (do not substitute margarine)
    1 1/3 cups pecans, chopped
    4 large eggs
    1 ? cups sugar
    1 cup plain flour
    1 teaspoon salt


    Melt semi-sweet chocolate and butter. Add chopped pecans, stir until coated.

    Beat eggs and sugar and add to chocolate mixture. Add plain flour and salt and mix well.

    Pour into cupcake papers and bake 20-25 minutes at 350?.
    Laurey, Logan and Sweet Maggie Mae Pie

  16. #56
    AuCaDo Veteran Lolly's Avatar
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    Default Strawberry Pudding Parfaits

    Strawberry Pudding Parfaits

    1 package (4 serving size) instant vanilla pudding mix
    2 cups strawberries, sliced
    2 tablespoons strawberry jam
    2 tablespoons sugar

    Prepare vanilla pudding according to package directions, except do not chill.

    In a medium saucepan over medium-low heat, stir together strawberries, jam, and sugar until jam is melted and the mixture is heated through, about 4 minutes. Remove from heat.

    In glasses, layer 1/8 of the pudding and 1/8 of the strawberry sauce. Repeat layers. Chill 45 minutes, or until set, before serving.

    Note: This recipes serves 4, but you may modify it to make more.
    Laurey, Logan and Sweet Maggie Mae Pie

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