recipelink.com Chat Room Recipe Swap
04-30-2000 – 22 Dessert Recipes

Kelly~WA (07:31:49) : Seven Layer Cookies
(from TKL Archives)

1/2 stick butter
1 cup graham cracker crumbs
7 oz. coconut flakes
6 oz. chocolate chips
6 oz. butterscotch chips
1 can sweetened condensed milk
1 cup chopped nuts

Melt butter in 9x13 pan. Add ingredients by layers in order listed. Bake at 325 degrees for 30 min. Let cool in pan, then cut into small
squares. Makes 3 dozen.

Gina,Fla (10:50:04): MANGO PIE

Victoria Pesce Elliott bakes the bottom crust separately to prevent sogginess. ``You might think baking it a second time would make it burn, but it doesn’t,” she says. She uses a clear glass pie plate ``so I can really see the color.” She cautions that the filling should not be allowed to sit after it’s mixed or it will become too wet. To catch drips, line a baking sheet with foil and put it on the rack below the pie.

FOR CRUST:
2 1/2 cups unbleached all-purpose flour
3 tablespoon confectioners sugar
1 teaspoon salt
1 teaspoon lemon zest
1/2 cup (1 stick) butter, chilled
1/2 cup Crisco shortening, chilled
1/3 to 1/2 cup ice cold water
TO DUST BOTTOM CRUST:
1/4 cup almonds, finely chopped
1 tablespoon unbleached flour
FOR FILLING:
4 or 5 large mangoes, peeled and cut into 1/2-inch slices (5 cups)
1/2 cup granulated sugar
2 teaspoons lemon or lime juice
1 tablespoon almond extract
2 teaspoons cinnamon powder
1 teaspoon finely chopped lemon zest
2 to 3 tablespoons flour
TO GLAZE TOP CRUST:
1 egg or egg yolk beaten with 2 tablespoons water

Prepare pie crust: Mix flour, sugar, salt and lemon zest. Cut shortening and butter into small chunks and add to the dry ingredients. Mix with a pastry blender or two forks until the mixture holds together in small crumbs. Sprinkle with ice water a few tablespoons at a time and cut in until dough holds together in a ball. Gather it up, pressing it together, and divide into two equal portions; wrap separately in plastic wrap. Refrigerate at least 30 minutes.

Preheat oven to 350 degrees. Roll out half the dough; fit it into a 9-inch deep-dish pie pan and crimp edges. Weight it with dried beans or ceramic beads (to prevent puffing) and bake until golden brown, about 20 minutes. Let cool on a wire rack. Sprinkle with almonds and flour.

Prepare the filling: Toss together mango slices, sugar, citrus juice, almond extract, spices and zest. Stir in enough flour to soak up juices; filling should not be soupy.

Pour filling into baked bottom crust. Roll out other half of dough and fit over the pie. Crimp edges. Brush with egg wash. Cut vents in top and bake pie 45 to 50 minutes, until crust is golden and filling is tender when fork is inserted. Serve warm with fresh whipped cream or a scoop of ice cream. Makes 8 servings.

Source: Victoria Pesce Elliott.

Gina,Fla (10:51:48): Mango Bar Cookies

These bar cookies are simply delicious. They are cut into small squares because they are very rich. When rolled in powdered sugar they look like they come from an upscale gourmet bakery. For the Holidays, use Raspberry jam and watch them disappear....great for gift-giving.

1/2 c. butter softened
1/4 c. sugar
1 c. flour
1/3 c. flour
1/2 t. baking powder
1/4 t. salt
1 c. brown sugar
2 eggs beaten
1/2 t. vanilla
1/2 c. chopped walnuts
powdered sugar
2/3 c. mango jam (or substitute any jam)

1. Mix butter, sugar and 1 c. flour til crumbly.

2. Pat into a greased 9x9 square baking pan.

3. Bake at 350 for 25 mts.

4. Combine 1/3 c. flour, baking powder and salt. Set aside. Beat brown sugar into eggs and add vanilla to mixture. Combine the flour mixture with the brown sugar mixture.

5. Spread jam over baked layer making sure you don’t spread all the way to edges and pour the above mixture over. Sprinkle with chopped nuts and bake for 30 mts.

6. Cool in pan. Cut into small squares and roll in a baggy with powdered sugar in it. Arrange on a pretty platter. Great with coffee....

Carol,.NC (11:00:14) : Peach Cobbler

1 large can sliced peaches, drained, liquid reserved

Melt 1 stick margarine in 2 quart flat glass
baking dish at a temp of 325 degrees F.

Meanwhile, mix :
1 cup reg. sugar
1 cup self-rising flour
1 cup liquid (peach juice, milk)

Pour above mixture into melted margarine already in baking dish.

Layer peach slices into the dish (flour puffs when added to hot margarine.)

Bake at 325 degrees F. until brown as desired.
Start checking after 30 min.

julie,s.c. (04:52:25) : Pineapple Pecan Pie
1 pie crust
1 stick butter, melted
2 eggs
1 cup sugar
4 Tbl. flour
1 small can crushed pineapple
1/2 cup pecans

Mix together. cook at 350 for 30 min.

julie,s.c. (04:50:14) : Chocolate Pears

3/4 cup sugar
1 Tbl. cornstarch
1/4 tsp. cloves
1 tsp. cinnamon
1 1/2 tsp cocoa
1 cup water
1 Tbl. butter
pear halves or slices
Combine 1st 6 ingredients in a saucepan and simmer until syrupy. Add butter, then pears and simmer until soft. Can serve with whipped cream.

Susan,IL (02:41:54) : Twinkie Dessert

9 Twinkies
1 20 can crushed pineapple
3 0r 4 sliced bananas
2 3 oz pkgs instant vanilla pudding
1 9 oz container of cool whip
1 pkg chopped nuts

cut Twinkies in half lengthwise, and place in a 9 x 13 inch baking dish with cream side up. spread pineapple over Twinkies and top with bananas. Prepare pudding as directed on package and pour over bananas. Spread on the cool whip and sprinkle with chopped nuts. Let set overnight!

Betsy.at.TKL (02:40:59) : Ho Ho Cake
Chocolate cake with cream filling.

Forum: alt.fifty-plus.friends
Date: 01/08/2000
Author: LadyBug

1 (9 ounce) box chocolate cake mix,
prepared
5 tablespoons all-purpose flour
1 1/4 cups milk
1 cup white sugar
1/2 cup margarine
1 cup shortening
1/2 cup margarine
1 teaspoon vanilla extract
1 egg
1 1/2 teaspoons hot water
3 ounces unsweetened chocolate,
melted
1 3/4 cups confectioners sugarPrepare and bake cake as directed on the package
for a 9 x 13 inch pan. Cool completely.

Combine flour and milk in saucepan. Cook, stirring constantly,
until thick. Cool completely.
Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add
cooled milk mixture, and beat well. Spread over cake.
Refrigerate.

In a small bowl, beat egg.
Stir in vanilla, melted chocolate, hot water, confectioner's
sugar, and 1/2 cup margarine. Pour over second layer.
Refrigerate.
Makes 1 - 9 x 13 inch cake

Please note* I don't use the raw egg in the frosting, don't
like the idea of eating anything with raw egg.

Susan,IL (02:36:21) : Twinkie Casserole

24 Twinkies
1 Bag miniature marshmallows
1 Cinnamon
1 Dash of brown sugar
1 Large jar caramel topping
1 Large jar hot fudge sauce
1 Large bag Oreos

Line the bottom of a casserole dish or large plate with the Twinkies.
Pour the caramel topping evenly over the Twinkies and smooth with a
knife.
Pour the miniature marshmallows over the caramel until it is
completely hidden.
Pour the hot fudge over the marshmallows.
Sprinkle the spices over the hot fudge.
Layer the Oreos on top of the casserole.
Serve immediately.

Susan,IL (02:23:08) : Fruit Pizza

20 ounces sugar cookie dough
8 ounces soft style cream cheese
1/3 cup sugar
1/2 teaspoon vanilla
1-2 bananas, sliced
lemon juice
2 Kiwi fruit, sliced
1 cup strawberries
1/2 cup blueberries
1/2 cup orange marmalade

Press cookie dough evenly into a lightly greased Pizza Pan. Prick with fork and bake 10-12 minutes at 375 degrees F. Cool.
In a small bowl combine cream cheese, sugar, and vanilla until smooth. Spread over crust.
Toss banana slices in lemon juice. Arrange slices of fruit on top, sprinkle the blueberries, and spoon drops of marmalade over the top.

Susan,IL (02:21:41) : Banana Split Cake
Recipe By : KFC Wives

2 cups graham cracker crumbs
1 stick margarine -- melted
2 sticks margarine -- softened
2 eggs
2 cups powdered sugar
4 bananas -- sliced
1 can crushed pineapple
1 container cool whip -- 9 ounce
1 jar maraschino cherries
1 bottle chocolate syrup
2 pints sliced strawberries

Mix together crumbs and melted margarine. Pat into a 9 x 13 inch pan. Beat together softened margarine, eggs and sugar for 20 minutes. spread mixture on top of crumbs in the pan. Layer bananas and strawberries on top. Spread pineapple on top of that. Top with cool whip. Garnish with cherries and drizzle chocolate syrup on top.

NOTES : I usually buy two ready made graham cracker crusts and divide the fruit and filling between the two.

Susan,IL (02:18:26) : Chocolate Delite

1 package graham cracker crust mix
8 ounces cream cheese -- softened
1 cup confectioners' sugar
1 cup non-dairy whipped topping
1 package vanilla instant pudding
1 package chocolate instant pudding
3 cups milk

Make crust according to package directions and press into the bottom of a
9 x 13 x 2-inch pan. Bake at 350 degrees just a few minutes. Mix cream
cheese, sugar and whipped topping and pour over crust. Mix puddings and
milk and pour over cheese layer. Dot with additional whipped topping.
Chill.

Susan,IL (02:14:23) : Snowflake Cake
(This recipe came from my granny! She will be 100 years old 6/13/00!
Recipe By : Kentucky Granny
Serving Size : 8

4 envelopes Knox Gelatin
4 tablespoons cold water
1 cup boiling water
1 can crushed pineapple -- 13 ounce
1 cup sugar
3 tablespoons lemon juice
1/4 teaspoon salt
1 Angel cake, whole
4 Envelopes Dream whip -- Prepared
2 cups coconut
1 jar maraschino cherries

In a large glass bowl, mix gelatin with 4 T cold water to soften. Add 1 cup boiling water to dissolve and cool. In a small glass bowl, mix pineapple, sugar, salt and lemon juice. Fold in prepared dream whip. Break angel food cake into small pieces and place in a large aluminum pan. Layer cake and filling. Top with coconut and place maraschino cherries on top.

NOTES : Beautiful for holidays! I decorate with red and green maraschino cherries.

Susan,IL (02:12:45) : White Chocolate Mousse
Recipe By : Russell F. Wilson
Serving Size : 12

10 ounces white chocolate -- broken into pieces
1/4 cup heavy cream
6 each egg -- separated
1 cup confectioner's sugar -- sifted
1/2 cup frangelico
1/4 teaspoon cream of tartar
2 cups heavy cream -- whipped
semisweet chocolate -- grated
maraschino cherry

Melt white chocolate with 1/4 cup heavy cream in the top of a double boiler over warm water.
Set aside to cool slightly-
Beat egg yolks, confectioners' sugar, and liqueur until mixture lightens in color.
Pour mixture into the top of a second double boiler and cook over boiling water, stirring, constantly, until very thick (3 to 4 minutes) .
Transfer egg yolk mixture to a large mixing bowl.
Fold in white chocolate, stirring until smooth.
Beat egg whites with cream of tartar until stiff.
Gently fold the whipped cream into chocolate mixture; then fold in the egg whites.
Cover, refrigerate until set.
Transfer to a serving bowl and garnish with grated semisweet chocolate and a maraschino cherry.

julie,s.c. (12:06:41) : Cherry Salad

1 can cherry pie filling
1 8oz. pkg. cream cheese
1 8oz. cool whip
1 small can crushed pineapple
2 Tbl. milk
1 can Eagle brand milk
1 cup pecans

Mix softened cream cheese and milk with beater. Add other ingredients and mix well Chill.

victoria--Pa (11:45:19) : TRIPLE FUDGE CAKE

1 pkg. devils food cake
2 c. prepared choc. pudding
1 egg
1/2 c. choc. chips
1 c. coarsely chopped nuts

in large bowl combine dry cake mix, pudding, & egg. Beat well for 2 min. Pour batter into sprayed 9x13 pan. Sprinkle with choc. chips & nuts. Bake at 350 for 30-35 min. Top w/ cool whip before serving.

julie,s.c. (09:50:50) : Fruit Salad
1 can peach pie filling
frozen strawberries
1 can chunk pineapple
bananas
Soak bananas in pineapple juice for 10-15 min. Drain juice. Add bananas and all other ingredients together. Chill

julie,s.c. (09:34:46) : Peanut Butter Crisps

1 cup dark corn syrup
2 cups sugar
2 cups creamy peanut butter
8-12 cups corn flakes

Bring sugar and corn syrup to a boil. Remove from heat. Stir in peanut butter. Add corn flakes until mixture is too stiff to stir. Roll into 2-in. balls. makes about 50

Sally,.Oh (09:33:30) : Ribbon Jello

1 (3 oz.) pkg. lime Jello
1 (3 oz.) pkg. orange Jello
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. strawberry Jello
2 envelopes Knox gelatin
2 c. milk
1 c. sugar
1 pt. sour cream
2 tsp. vanilla

Grease a 9 x 13 inch glass dish with butter or oleo. Dissolve 1 package Jello with 1 cup cold water. Pour into dish until set. In a saucepan bring 2 cups milk to a boil. Add 1 cup sugar, mix until sugar is dissolved. Dissolve 2 packages Knox gelatin in 1/2 cup cold water. Add to milk and sugar. Combine 1 pint sour cream and 2 teaspoons vanilla. Add to milk until blended. When this mixture is fairly cool put 1/1 2 cups on Jello layer. Set in refrigerator until set. When it is sticky to touch it is ready for next layer of Jello. Alternate with sour cream mixture. Ending with layer of Jelly. Keep our cream mixture in saucepan between layers to keep from setting up. Keep over warm water.

Sally,.Oh (09:30:26) : Banana Split Dessert

2 eggs
8 oz. cream cheese
1 c. powdered sugar
6 oz. Dream Whip
1 can crushed pineapple
Sliced bananas
Chopped nuts

Beat on high for 20 minutes the eggs, cream cheese and powdered sugar. Mix in Dream Whip and crushed pineapple. Spread over graham cracker crust in 9x13 inch pan. Slice bananas over pineapple mix. Frost with Dream Whip and sprinkle with nuts.

Sally,.Oh (09:27:02) : Dirt Dessert
1 lg. pkg. Oreos
12 oz. Cool Whip
8 oz. cream cheese, softened
1 stick margarine, softened
2 c. milk
1 c. confectioners sugar
3 oz. box instant chocolate or
vanilla pudding
1 tsp. vanilla

Crush Oreos and place 1/2 in bottom of (11 x 17) pan. Mix together Cool Whip, cream cheese, sugar and margarine. Prepare instant pudding and combine with first mixture. Pour over Oreos. Sprinkle remaining Oreos over pudding mixture. Refrigerate until firm, about 1 hour. You can top with gummy worms to make it more authentic.

Sally,.Oh (09:23:38) : Real Easy Pineapple Dessert

1 box yellow cake mix
1 lg. can crushed pineapple, drained
1 c. pecans
2 stick margarine

Grease bottom and sides of 9x13 inch pan. Spread drained pineapple on bottom, then sprinkle with 1/2 package cake mix and a layer of pecans. Sprinkle remaining cake mix on top. Dab with margarine and bake at 300 degrees until done (1-2 hours). Cool and cut into squares.