Dessert Recipes    

Use these tasty treats in ice cream, on cheesecake, or just
gobble them up.
Makes about 2 cups

1 cup Granulated sugar
1 cup Brown sugar
4 ounces Evaporated milk
2 ounces Butter
2 teaspoons Vanilla
1 1/2 cups Pecans
In a heavy saucepan, add the sugar, brown sugar, and milk.
Heat, stirring frequently, until the mixture almost reaches
a boil. Remove from the heat and stir in the remaining
ingredients until well mixed. Ladle onto lightly buttered
waxed paper to form a single layer. Allow to cool. Store in
an airtight container (or freeze).

 

Serve this Spanish custard after your favorite meal.
Serves 6-8

6 Eggs
1 cup Sugar
1/8 teaspoon Salt
4 cups Milk
3/4 teaspoon Vanilla
Pre-heat the oven to 325. Whisk together the eggs, sugar,
and salt. Heat the milk in a saucepan until just steaming.
Remove from the heat and slowly whisk in the egg mixture.
Whisk in the vanilla. Place the mixture in small individual
Pyrex or other oven-ready bowls.  Place the bowls in a
large baking dish and add water to the pan halfway up the
sides of the bowls. Place in oven and bake for 1 to 1 1/2
hours or until the custard is well set. Chill in the
refrigerator at least 3 hours. At service time, gently run
a butter knife between the outside of the dish and the
custard. Invert on a small plate.

Strawberries With Pound Cake

This classic combination is the perfect summer dessert.
Serves 3-4

1 pint Strawberries, fresh
3 tablespoons Sugar
4 slices Pound cake
1 cup Whipped (or Chantilly) cream
Mint leaf
Remove the tops from the berries. Cut them into large
slices. Place them in a bowl and toss them with the sugar.
Allow them to rest for 30 minutes, stirring frequently.
Spoon the berries with their juice onto the sliced pound
cake. Top with the whipped cream. Garnish with the mint
leaf.

Shaker Lemon Pie

 

This is a simple, but unusual recipe from the Shaker
community of the past. You will see that the true flavor of
the lemon is in the rind.
Serves 8

2 Uncooked 9-inch pie shells (freshly made or frozen)
2 Lemons, large
2 cups Granulated sugar
4 Eggs
Slice the whole lemons (peel and all) into paper thin
slices (a mandolin slicer works well). Remove any seeds you
may see. Toss the slices with the sugar. Allow to rest 3 to
4 hours, stirring frequently. Beat the eggs and add them to
the lemon mix. Place the mixture in one of the pie crusts
(inside a pie pan). Invert the second crust over the pie to
form the top crust. Seal the edges and trim off any excess.
Place a small slit in the top crust. Place in a pre-heated
425 oven for 15 minutes. Reduce the temperature to 350 and
cook for 20 minutes longer or until the pie is lightly
browned.

1 Tablespoon Butter
3/4 cup Graham cracker crumbs
1 cup Sugar
2 1/2 teaspoons Cornstarch
1 1/2 pound cream cheese
2 eggs
1/2 cup Cream
1 teaspoon Vanilla
Pre-heat the oven to 350. Butter a medium spring-form pan.
Press the graham cracker crumbs into the bottom. Place in
the refrigerator for 30 minutes. Whip the cream cheese in a
mixer. With the mixture running slowly, sprinkle in the
sugar and cornstarch, then add in the eggs and vanilla.
Slowly add the cream until all ingredients are well mixed.
Pour into the spring-form pan. Place on a cookie sheet and
bake for 40-45 minutes (or until the top begins to brown
and the cake is firm). Cool at room temperature.
Refrigerate. Serve well chilled.
 

This is an elegant way to serve this classic dish.
Serves 4

1 pint Strawberries, tops removed, sliced
2 Tablespoons Sugar
Pound cake
Whipped cream
Mint leaves
Place the strawberries and sugar in a bowl. Toss well.
Allow to sit for 20 minutes. Place large pieces of pound
cake in the bottom of four wine glasses. Top with 2
Tablespoons of strawberries. Top with 2 Tablespoons of
whipped cream. Repeat until all ingredients are used.
Garnish with the mint leaves

Custard Sauce:
2 cups Half and half (half milk, half cream)
1/2 cup Sugar
1 Tablespoon Flour
Dash of Salt
4 Yolks
1/2 teaspoon Vanilla

Meringues:
4 Egg whites
1 cup Sugar
1/4 teaspoon cream of tartar
1 teaspoon Vanilla
In a pan over simmering water (double boiler), heat the
half and half. In a separate bowl, whisk together the
sugar, flour, salt, and yolks. Ladle a small amount of warm
half and half into the yolk mixture and whisk. Slowly whisk
that mixture into the double boiler. Simmer for 15 minutes.
Stir in the vanilla. Remove from the heat. Chill. Pre-heat
the oven to 350. Beat the egg whites until foamy. Add the
cream of tartar and continue beating. Slowly add the sugar
and beat until firm peaks form. Stir in vanilla. Lightly
oil six ovenproof custard cups. Fill with the meringue mix.
Place in a baking pan. Add water half way up the sides of
the cups. Bake for 20 minutes. Unmold onto a plate. Place
the custard sauce on a dessert plate. Top with baked
meringue. Garnish with fresh fruit if desired.

 

 Triple-Layer Chocolate Mousse Cake 

Cake Ingredients:

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:

Heat oven to 350 degrees.
Grease and flour three 8 inch round baking pans.
In a large mixing bowl, stir together the sugar, flour, cocoa,
baking soda, baking powder and salt.
Add  the eggs, milk, oil and vanilla. Beat on medium speed for 2
minutes. Stir in the boiling water (batter will be thin). Pour
batter into the prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center
comes out clean.
Cool 10 minutes. Remove cakes from the pans and place on wire
racks. Allow to cool completely.
Prepare the chocolate mousse (recipe follows).
Fill and frost the layers with the mousse. Garnish with almonds
and chocolate curls, if desired.
Refrigerate at least 1 hour. Cover and refrigerate leftover cake.
Makes 10 to 12 servings

APPLE BROWNIES

Ingredients:

1 stick butter (1/2 cup)
1 cup sugar
1 egg
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
3/4 cup white flour*
1/4 cup whole wheat flour
1/2 cup chopped walnuts (optional)
3 apples, diced
*You can use a full cup of white flour if you do not have any
 whole wheat flour, although this recipe tastes better if both
 flours are used.
Preheat the oven to 350 degrees.
Cream together the butter and sugar until light and fluffy.
Add the egg and beat until it is mixed well.
Sift together the flours, salt, baking powder, baking soda
and cinnamon.
Add all ingredients to the sugar mixture. Then add the
diced apples and walnuts. Stir well until mixed.
Pour into a greased 8.5" x 11" pan.
Bake in a 350ºF oven for 45–50 minutes.
Cut into 1.5" x 2" squares.
 

Ingredients:

2 eggs, lightly beaten                
1 1/2 cups milk
1/4 cup packed brown sugar          
2 cups all-purpose flour
1 1/2 tsp. baking powder              
1/4 tsp. salt
Oil for deep-fat frying              
Confectioners sugar

Directions:

In a bowl, combine the eggs, milk and brown sugar.
Combine the flour, baking powder and salt. Beat into the egg
mixture until smooth.
In an electric skillet or cast iron pan, heat the oil to
375 degrees.
Cover the bottom of a funnel spout with your finger. Ladle 1/2
cup batter into a funnel.
Holding the funnel several inches above the skillet, release your
finger and move the funnel in a spiral motion until all of the
batter is released.
Fry for 2 minutes on each side or until golden brown. Drain on
paper towels.
Repeat with the remaining batter.
Dust with confectionary sugar. Serve warm.
Yield: 6 servings

 

Try these puffy, baked pancakes for a change of pace.
Serves 2-4

2/3 cup Flour
3 Eggs
2/3 cup Milk
Dash Salt
1 1/2 Tablespoon butter
Pre-heat the oven to 425. Lightly whisk the eggs. Add the
flour, milk, and salt. Briefly heat a heavy cast-iron
skillet. Add the butter to the pan until melted. Swirl the
pan to coat the surface. Pour the melted butter into the
batter and mix in well. Place the batter in the skillet and
place in the oven for 20-25 minutes or until the pancake is
set and beginning to brown. Cut into wedges. Serve with
powdered sugar and lemon juice. The pancakes can also be
topped with syrup or warm fruit.

 

Peach Cobbler

Crust for 2 (9- to 10-inch) pies
2 (29-oz.) cans Del Monte sliced peaches
2 cups sugar
1 cup (2 sticks) butter or margarine

Preheat oven to 300 degrees.  Roll dough for one crust into 9- to
10-inch circle.  Cut into strips about 1/4" wide.  Arrange half of
dough in bottom of 9x13 baking pan.  (Strips do not need to be the
same size.) Pour one can of peaches, including juice, over dough and
arrange peach slices evenly.  Sprinkle 1 cup of sugar over peaches.
Cut stick of butter into fairly thin slices and dot evenly over sugar.
Repeat process with remaining rolled dough, one can of peaches, 1 cup
of sugar, and 1 stick of butter.
Roll dough for second crust into rectangle.  Cut into strips about
1/4" wide.  Place on top of cobbler in lattice fashion.  Place on
lowest oven rack and bake for 1 1/2 to 2 hours.  (To test for
doneness, dip a spoon into one corner of cobbler.  Filling should be
thick and will cling to spoon.) Best served warm.  Reheat individual
portions slightly in microwave after refrigeration, if desired.

Carrot Cake

1 1/2 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup oil
1/2 cup applesauce
4 egg whites, (or egg substitute)
1 cup shredded carrot
1/2 cup crushed pineapple w/ syrup
1 teaspoon vanilla
3 ounces low-fat cream cheese
1 teaspoon vanilla
2 cups powdered sugar, (1 box)

Mix wet ingredients. Mix dry ingredients. combine until just blended. Bake in greased and floured pan 35 minutes @ 350 degrees, or until done. For frosting: Cream the cream cheese with the vanilla. Slowly add sugar and beat until fluffy. Add a bit of milk if the frosting is too thick

MAKES 8 SERVINGS

 Lemon Meringue Pie

2 cups sugar, divided
1/2 cup cornstarch
1/8 teaspoon salt
4 eggs, divided
1 3/4 cups water
1/2 cup lemon juice
3 tablespoons margarine
1 teaspoon lemon peel, grated
3/4 teaspoon cream of tartar
1/2 teaspoon vanilla
1 unbaked pie shell

1. Preheat oven to 325 degrees.
2. Combine 1-1/2 cups sugar, cornstarch, and salt; set aside.
3. Combine 4 egg yolks, water, and lemon juice; stir into the sugar mixture. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minutes, stirring constantly.
4. Remove from the heat and stir in margarine and grated lemon peel. Spoon into a 9" unbaked pie shell. Beat 4 egg whites and cream of tartar at high speed with an electric mixture until foamy. Gradually add 1/2 cup sugar, one tablespoon at a time, until stiff peaks form. Add vanilla; beating well. Spread over the pie, sealing to the edge. Bake for 25 to 28 minutes.

                                                                     Makes 8 servings.