Recipe: Dessert Recipes - 2000-05-21 to 28 (32)

recipelink.com Chat Room Recipe Swap
05-21 to 5-28-2000 - 32 Dessert Recipes

julie,s.c. (12:23:53) : FUDGE COOKIES

1 package devil's food cake mix
2 eggs
1/2 cup oil
1 cup semi-sweet chocolate chips

Mix cake mix, eggs and oil. stir in chocolate chips. Mixture will be stiff. Shape dough into small balls. Place 2 inches apart on cookie sheet and bake at 350 degrees for 10 to 12 minutes.

julie,s.c. (12:17:58) : PEACH SAUCE
4 ripe peaches, peeled and pitted
1 1/2 tsp. lemon juice
1/4 tsp. sugar
1 tsp. vanilla extract

In a food processor or blender, combine all ingredients.Process until smooth. Chill.
Makes about 1 1/2 cups.
Good over angel food cake or ice cream
Enjoy!!

Kelly~WA (07:38:42) : CAKE MIX COOKIES

1 pkg. Betty Crocker super moist cake mix, any
except fudgemarble or carrot
1/2 cup shortening
1/3 cup margarine or butter softened
1/2 tsp. vanilla
1 egg.
Preheat oven to 375* Mix about 1/2 of dry cake mix
with all the above ingreds in large bowl, until well
mixed. Stir in remaining cake mix.
Drop by rounded teaspoons about 2" apart onto
ungreased cookie sheet. Bake 9-11 mins. (centers
will be soft) Cool 1 min. before removing from cookie
sheet.
VARIATION:
Mix 1/2 cup nuts into dough. Shape dough by scant
teaspoons into balls. place on ungreased cookie
sheet. Bake, cool and remove as per above
directions.

julie,s.c. (07:35:07) : QUICK COOKIES

1/4 cup brown sugar
1/2 cup margarine, softened
1 cup flour
1 tsp. vanilla

mix all ingredients and form into 1 -inch balls. place on cookie sheet and bake 10 min. at 350 degrees

Kelly~WA (10:51:38) :
BLUEBERRY SODA CRACKER PIE

1 cup Flour -- sifted
1/4 teaspoon Baking soda
1/8 teaspoon Salt
1 cup Sugar
1 cup Soda crackers -- crushed
1/2 cup Melted butter
21 ounces Blueberry pie filling
2 teaspoons Lemon juice

Combine flour, baking soda, salt, sugar, crackers and melted butter in that order. Spread 1/2 of the mixture in a lightly buttered 9" pie plate,
Cover with blueberry pie filling which has been mixed with lemon juice,
and then top with the remaining soda cracker mix.Bake in preheated 375~F oven for 25-30 minutes. Cool on rack. Serve with lightly sweetened-vanilla flavored whipped cream or with vanilla ice cream. This pie makes its own crust.

Kelly~WA (10:50:53) : Blueberry Crumb Pie

Yield: 8 servings

1 c Sugar
8 oz Commercial sour cream
3 tb All-purpose flour
1/8 tsp Salt
4 c Fresh blueberries
1 Unbaked 9-inch pastry shell
1 tb Sugar
1/4 c Dried breadcrumbs; fine
1 tb Sugar
1 tb Butter or margarine; melted

Recipe by: Southern Living
Preparation Time: 0:10
Combine first 4 ingredients; stir well. Place blueberries
in unbaked pastry shell; sprinkle 1 tablespoon sugar over
berries. Spread sour cream mixture over berries. Combine
breadcrumbs, 1 tablespoon sugar, and butter; sprinkle over
top. Bake at 375 degrees for 45 to 50 minutes or until
center is firm. Yield: one 9-inch pie.

Kelly~WA (01:51:46) : 'Gone Bananas'

3 Sticks butter
24 crushed graham crackers
1 Lb. powdered sugar
1 Tsp. vanilla
4 bananas
1 (No. 2) Can crushed
pineapple -- drained
32 Oz. Cool Whip

Line bottom of 9 x 12-inch pan with mixture of 1 stick
margarine and 24 crushed graham crackers. Bake at 375 degrees for 8
to 10 minutes.

Whip 2 sticks margarine, powdered sugar and vanilla; spread over graham cracker crust. Cut bananas, lengthwise; place over whipped mixture. Cover bananas with pineapple; cover all with Cool Whip. Chill overnight.

Kelly~WA (01:51:06) : Nut-Crusted Bananas

bananas
honey
lemon juice
Macadamia nuts or California walnuts

Peel fully ripe bananas. Cut in half lengthwise, then crosswise. Dip bananas in a mixture of equal parts honey and lemon juice. Arrange on a plate and sprinkle with crushed Macadamia or walnuts.

Susan,IL (04:13:19) :

Blueberry Buckle
Recipe By : Susan Wilson

3/4 cup sugar
1/2 cup shortening
1 egg
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 cup milk
2 cups blueberries
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine

Cream 3/4 cup sugar and shortening till light and fluffy. Add egg: beat well. Stir together 2 cups of the flour, the baking powder,and 1/4 teaspoon salt. Add flour mixture and milk alternately to creamed mixture. Beat until smooth after each addition. spreadinto a greased 8 x 8 x 2 inch or 9 x 9 x 2 inch baking pan. Top with blueberries. Combine 1/2 cup sugar, the remaining 1/2 cup flour, and cinnamon; cut in butter or margarine till crumbly. Sprinkle over berries. Bake in 350 degree oven for 45 to 50 minutes. Cut into squares. Serve warm.

Gina,Fla (04:22:21) : Bumbleberry Pie

2 refrigerated pie crusts

1 c. blackberries
1 c. blueberries
1 c. raspberries
1 c. chopped rhubarb
1 c. sliced strawberries
1 c. sugar
1/3 c. flour
1 T. fresh lemon juice
Heat oven to 400 . Linea 9" pieplate with one of the pie crusts.

In a large bowl, combine all the filling ingred. Stir gently to mix. Spoon filling into crust. Top with second crust and crimp to your style. Cut slits decoratively on top and place pie on baking sheet in case of any spills. Bake 1 hour til golden brown around edges.

julie,s.c. (10:08:32) : Orange Coconut Balls

3 cups finely crushed vanilla wafers
2 cups flaked coconut
1 cup pecans, finely chopped
1 (6 oz.) can orange juice concentrate, thawed

Combine ingredients and shape into bite sized balls. If desired, roll in crushed vanilla wafer crumbs. Refrigerate in airtight container.

Kelly~WA (12:12:49) : Coconut Cake Bars

1 cup sifted all-purpose flour
1/4 cup butter, softened
2 tablespoons brown sugar
2 eggs
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 cup packed brown sugar
1 teaspoon vanilla extract
1 cup chopped walnuts
3/4 cup shredded coconut

1. Preheat oven to 350 degrees F.

2. To make crust: In a medium-sized bowl, mix the flour, butter and
two tablespoons of brown sugar. Knead into a light dough and press into
an 8-inch square pan or an 11 x 7 inch pan. Bake for 10 minutes.

3 To make Topping: Beat together the two eggs, brown sugar, baking
powder, flour, vanilla, walnuts and coconut. Spread over warm crust.

4 Bake another 25 to 30 minutes, until golden brown. Let cool on
wire racks before cutting.

Makes 25 bars

Kelly~WA (12:12:26) : Coconut Lemon Sponge Pudding

Ingredients:
3 Tablespoons of flour
3/4 Cup white sugar
1 lemon, zest and juice
1 Tablespoon butter
1 cup coconut milk
2 egg yolks
2 egg whites, stiffly beaten.

Procedure:

1. Mix flour and sugar. Add lemon zest and juice. Stir well.

2. Add butter, and stir again. Add coconut milk and egg yolks and
stir thoroughly (use a whisk). Then, fold in the egg whites.

3. Place in a lightly sprayed (or oiled) 1&1/2 quart casserole dish.

4. Place casserole dish in a pan of water in the oven and bake
uncovered at 350 degrees for about 40 minutes.

The pudding separates out while it's cooking, making a lovely sponge
layer on top and having a creamy, rich sauce underneath.

This recipe serves 4.

Kelly~WA (12:12:02) : Party Coconut Eclair Pizza Pie

2 12-inch Crusts
3 T. softened butter, divided
1 large Vanilla pudding, not instant
2 1/2 cups milk
1/3 cup coconut flakes
1 8 oz. cream cheese, softened
1 12 oz. Lite Cool Whip
1/2 cup Semi-Sweet Chocolate Chips
1 T. water
1/2 cup powdered sugar
1/2 t. vanilla

Garnish
3 kiwis, peeled and sliced
6 large strawberries, sliced lengthwise

Preheat oven to 400 F.

Brush pizza crust and rims with 2 tablespoons softened
butter.
Bake directly on oven rack for 8 minutes, remove
crusts to cooling
racks.

In a medium size saucepan combine pudding mix and
milk, cook
stirring constantly until mixture comes to a slow
boil, remove from
heat and add coconut. Cool slightly, add cream cheese
and beat
until smooth. Refrigerate pudding mixture until cool.

In a microwave safe bowl combine chocolate chips,
water and
remaining tablespoon butter; heat and stir until
melted and smooth,
add powdered sugar and vanilla. Add more water to
chocolate
mixture, if necessary, to make chocolate mixture a
consistency to
drizzle.

Divide cooled pudding mixture between two crusts, top
with Cool
whip, drizzle with chocolate mixture. Arrange fruits
around the
outer edges. Refrigerate pizzas until serving time.

Gina,Fla (12:50:26) : Cherry Banana-Fo-Fana Dessert

3/4 c. butter
1 1/2 c. flour
1 t. baking powder
1 1/2 c. cinnamon roasted almonds, peanuts & pecans rolled in 1/2 c. sugar, chopped
1 8 oz. pkg. cream cheese
1 c. sugar
1 t. vanilla
2 envelopes Dream Whip
5 bananas, sliced & sprinkled with juice of 1 lemon
1 can cherry pie filling mixed with 1 t. almond extract

Melt butter in bottom of glass 13x9" baking pan. Add the flour mixture blending well to be able to spread on bottom of pan. Sprinkle with 1 c. of chopped nuts mixture. Bake at 275 for 1 hour. Let cool.
Beat the cream cheese with sugar and vanilla. Prepare the Dream Whip accord. to pkg. dir. Fold it into the cream cheese mixture. Spread this mixture over the cooled crust. Top with the banana slices and then cover with cherry filling. Sprinkle remaining 1/2 c. chopped nuts over. Cover and chill. When ready to serve, cut into squares.
Serves 8-10

recipelink.com (10:26:36) : HoHo Bars
Recipe By : Deb Gabriel

1 package (2 layer size) chocolate cake mix
1 1/2 cups milk
5 tablespoons flour
1 cup powdered sugar
1/2 cup margarine
1 cup shortening or butter
1 teaspoon vanilla
1 cup sugar
1 cup chocolate chips
1/2 cup milk
1/2 cup margarine

Make cake mix as directed. Spread in 2 greased and floured 9x13" cake pans. Bake 15-20 minutes at 350 degrees. Cook milk and flour together until it forms a thick paste. Beat powdered sugar, margarine, shortening and vanilla until creamy. Add the flour paste and beat 7 minutes. Spread on cooled cakes. Refrigerate. Boil sugar, milk and margarine 2 minutes. Remove from heat and add 1 cup chocolate chips. Stir until melted and cool. Spread on cakes. Refrigerate.

recipelink.com (01:48:52) : ALOHA CHEESECAKE
Serving Size : 10

1 cup vanilla wafer cookies -- crumbs
1/4 cup margarine -- melted
16 ounces cream cheese -- softened
1/3 cup sugar
2 tablespoons milk
2 large egg
1/2 cup macadamia nuts -- toasted
8 1/2 ounces canned crushed pineapple in juice -- drained
1 kiwi -- peeled, sliced

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit.

victoria__Pa (12:57:08) : LOTSA CHOCOLATE FUDGE CAKE

1 pkg. devils food cake
2 c. prepared chocolate. pudding
1 egg
1 c. chocolate chips
1 c. nuts, coarsely chopped
6 tbsp. cocoa
cool whip

In large bowl combine dry cake mix,pudding and egg;beat well for 2 min. Pour batter into sprayed with non stick sprayed 9x13 pan.Sprinkle with choc.chips & nuts. Bake at 350 for 30-35 min. Cool. mix 3 Tbsp.cocoa into cool whip.mix well.spread on cake.dust with remaining cocoa. you can also just put a dollop on each piece instead of frosting entire cake.

Kim,.WA (10:13:57) : Easy Cobbler

2 1/2 cups Bisquick
2 cups sugar
1 1/2 to 1 3/4 milk
1 tsp cinnamon
1 can(21ozs) pie filling
1/2 cup melted butter or margarine

Mix Bisquick, sugar, milk and cinnamon in a large bowl till smooth with a wire whisk. Pour batter into a greased 13x9 pan. Dollop pie filling over batter. Drizzle melted butter over batter. Bake at 350F for 50 to 60 mins.

RAY,.Cleveland,.OH (08:32:20) : TIRAMISU PARFAITS WITH TOASTED ALMONDS
(especially submitted for Carol, IL)
A simplified version of the classic Italian dessert, this looks lovely served in parfait glasses for a change. The recipe features pound cake and cream cheese instead of the traditional (but harder-to-find) ladyfingers and mascarpone cheese.

1/2 cup coffee liqueur
1/2 cup water
1/4 cup dark corn syrup
2 tablespoons instant espresso powder or coffee powder
2 tablespoons plus cup powdered sugar

1 8-ounce package cream cheese, room temperature
1 1/2 cups chilled whipping cream
1 12-ounce purchased pound cake, cut crosswise into 12 slices
Unsweetened cocoa powder
1/2 cup sliced almonds, toasted

Combine 1/2 cup coffee liqueur, 1/2 cup water, 1/4 cup dark corn syrup, 2 tablespoons instant espresso powder and 2 tablespoons powdered sugar in small bowl. Blend well.

Combine 5 tablespoons espresso syrup, 1/2 cup powdered sugar and 8 ounces cream cheese in large bowl. Using electric mixer, beat until smooth and fluffy. Beat 1 1/2 cups chilled whipping cream and remaining 1/4 cup powdered sugar in another large bowl until stiff peaks form. Fold whipped cream into cream cheese mixture. Place 1 pound-cake slice in bottom of each of 6 parfait glasses or wine goblets, tearing and pressing pound cake to fit. Drizzle 1 tablespoon espresso syrup over each. Spread 1/3 cup cream cheese filling over each. Repeat layering with remaining pound cake, espresso syrup and cream cheese filling. Sift unsweetened cocoa powder generously over parfaits. Cover parfaits and refrigerate at least 6 hours or overnight. Top parfaits with toasted sliced almonds and serve.

Makes 6

recipelink.com (11:23:52) : Giant Raisin Oat Cookies
Recipe By : Quaker Oat Bran Cookbook - ISBN: 0-88176-706-9
Serving Size : 12

3/4 cup sugar
1/3 cup corn syrup, light
1/3 tablespoon margarine -- softened
2 egg whites
1/2 teaspoon orange peel -- grated, optional
1 1/4 cups Quaker Oat Bran hot cereal -- uncooked
1 cup flour, all-purpose
1 cup oats, rolled (cooked) -- quick/ old fashioned
1/2 teaspoon baking soda
1/2 cup raisins

1. Heat oven to 350 F.
2. Beat sugar, corn syrup, and margarine until light and fluffy.
3. Add egg whites and orange peel and beat until will blended.
4. Gradually add combined oat bran, flour, oats, and baking soda, mixing
well.
5. Stir in raisins.
6. Drop by scant 1/4 cups onto ungreased cookie sheet; gently press into 3-inch circles.
7. Bake 14-16 minutes or until light golden brown. Cool 1 min. on cookie sheet.

Can be frozen: thaw in microwave on high for about 30 seconds.

Becky,LA (08:29:25) : NANA'S INFAMOUS LEMON CAKE

1 box lemon cake mix
1 cup apricot nectar
3/4 cup oil
4 large eggs
1/2 cup sugar
1 small lemon instant pudding

LEMON ICING
1 cup powdered sugar
1 juice of lemon

CAKE:
MIX CAKE MIX, SUGAR, OIL, AND NECTAR TOGETHER.
ADD EGGS 1 AT A TIME.
BAKE IN A TUBE PAN AT 325 DEGREES FOR 1 HOUR.
ICING: MIX SUGAR AND LEMON JUICE. POUR OVER CAKE WHILE STILL WARM TO MAKE GLAZE.

Becky,LA (08:24:27) :

DANA'S GERMAN TOFFEE CAKE

1 German chocolate cake mix
1 container Cool Whip
1 can Eagle Brand Milk
1 jar Caramel Ice Cream Topping
5 Toffee candy bars (such as Hershey's Skor)

Bake cake according to package directions, let cool.
Using fork, poke holes in cake.
Pour the milk and caramel topping on top of cake, cover with whipped topping.
Sprinkle with crushed candy bars.
Keep in refrigerator.
Also, you may sub. Hot Fudge Topping for caramel.

Becky,LA (08:21:17) :

BECKY & MARTHA WHITE CREAM CHEESE BROWNIES
Recipe By : BECKY

8 ounces cream cheese -- softened
1 large egg -- beaten
1 teaspoon almond extract
1/4 cup sugar
1 package Martha White brownie mix-family size -- mixed according to
-- directions

Mix cream cheese, egg, extract and sugar until smooth.

Mix brownie mix according to directions. Place in pan.
Drop cream cheese mix by spoonful. Use the blade of a knife to swirl cheese into brownie.
Bake as directed on package.

recipelink.com (10:09:56) : Impossible Fruit Pie

1 3/4 c Bisquick
1/4 c cooking oil
1 egg
3/4 cup water
1 can (16 oz) fruit pie filling

Preheat oven to 425 degrees F.
Mix together the Bisquick, oil, egg and water.
Pour the batter into a 9" pie plate.
Top with the pie filling.
Bake for 45 to 50 minutes.
Serve warm or room temperature topped with whipped cream or ice cream.

recipelink.com (10:06:12) : Impossible Brownie Pie
Recipe By : Bisquick "No Time to Cook" Recipe booklet

4 eggs
4 ounces sweet chocolate squares -- melted and cooled
1/2 cup bisquick baking mix
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup margarine -- softened
3/4 cup chopped nuts

Heat oven to 350 degrees. Grease pie plate, 9 x 11/4 inches. Beat all ingredients except nuts until smooth, 2 minutes in blender on high, stopping blender occasionally to stir, or 2 minutes with hand beater. Pour into plate; sprinkle with nuts. Bake until knife exerted in center comes out clean 30 to 35 minutes. Cool 5 minutes. Serve with ice cream if desired.
High Altitude (3500 to 6500 feet): Omit granulated sugar

Becky,LA (08:19:26) :

GERMAN CHOCOLATE UPSIDE DOWN CAKE

1 box German chocolate cake mix
1 pound powdered sugar
1 cup pecans -- chopped
1 1/2 sticks margarine
1 cup coconut
1 8oz package cream cheese

Mix together cream cheese, one stick margarine and powdered sugar.
Set aside. Mix cake according to directions on box. Set aside.
Melt 1/2 stick margarine in a 9x13 pan.
Sprinkle coconut and pecans in pan.
Pour cake batter over nuts and coconut.
Dot cream cheese mixture evenly over batter.
Bake at 325-350 degrees for 50-55 minutes.

recipelink.com (12:29:56) :
7-UP CAKE WITH PINEAPPLE ICING

1 box yellow cake mix
1 box instant pudding, vanilla or pineapple
4 eggs
3/4 c. oil
1 (10 oz.) or 1 1/4 c. 7-Up

PINEAPPLE ICING:
2 eggs
1 1/2 c. sugar
1 tbsp. flour
1 stick melted margarine
1 c. crushed pineapple including juice
1 1/4 c. coconut

Beat first four ingredients until light and fluffy.
Add 7-Up and beat well.
Pour into greased and floured 9x13" pan.
Bake 40 minutes at 350 degrees.
While cake is baking, make Pineapple icing:
Blend first five ingredients and cook until thick, then add coconut.
Frost cake while it is still warm.

sharon.kent (05:38:02) : SPOTTED DICK
Source:- Cordon Bleu Cookery Course Book 6

8 ozs self raising flour
pinch salt
4 ozs butter
2 rounded Tbs castor sugar
6 ozs currants
2 eggs
a little milk

Sift the flour with the salt into a bowl, rub in butter and then stir in the sugar and currants. Whisk the eggs and stir into the mixture and stir until smooth with a wooden
spoon, adding milk, if necessary, to give a dropping consistency. Turn into a well-greased basin, cover with pleated, buttered grease proof paper and foil, tie securely and
steam 1 1/2 - 2 hours. Serve with custard.

Kelly~WA (11:50:37) : Cream Cheese Poundcake

8 oz. Philadelphia cream cheese
2 sticks margarine
1 stick butter
3 cups sugar
6 eggs
dash salt
3 cups cake flour
1 teasp. vanilla
1/2 teasp. almond extract

Beat cheese, margarine,and butter until light and fluffy. Add sugar. Beat in eggs, one at a time beating
five minutes. Gradually beat in salt and flour 2-3 min. Blend in vanilla and almond extracts ( You can substitute any flavor you desire ex. Lemon etc.)

Butter and flour a Bundt or tube pan. Place in a cold oven. Turn temperature to 275 degrees F. Bake 1 1/2 hours.

Cool in pan 10 minutes. Invert onto a serving platter. This is so rich it needs no frosting!! Would be excellent served with fresh fruit sauce.

Note: Place a pan of water on the rack below the poundcake during baking. This keeps cake from forming a hard outer crust.

recipelink.com (01:51:27) : 'Twinkle' Cakes
Recipe By : CONKLIN

FILLING:
1/2 cup Butter or marg
1/2 cup Crisco
1 cup Sugar
3/4 cup Evap milk
1 tablespoon Vanilla

CAKE
3 Large eggs
1 1/2 teaspoons Vanilla
1 cup Milk
1/2 cup Butter
1 1/2 cups Sugar
1 teaspoon Salt
3 1/2 teaspoons Baking powder
2 cups Flour

Mix together and put into 13 x 9 pan or you can use a yellow cake mix. Cook for 25 to 30 min at 350. then cut into squares and put filling on cake that has been split and top with other piece.

recipelink.com (01:35:45) : O'Henry Bars Copycat
Recipe By : Kim Romero
Serving Size : 36

1 cup butter, softened
1/3 cup light corn syrup
1/2 cup sugar
1 cup brown sugar
4 cups quick oats

TOPPING

1 cup Chocolate chips
1 cup Peanut Butter

Preheat oven to 300~. Mix all ingredients, except chocolate chips and peanut butter, to a crumble. Pat into a 11x13" lightly greased pan. Bake no more than 12 minutes. Will be soft and runny when taken out of oven, but will set when cooling.

TOPPING
Melt chocolate chips and peanut butter together and then spread evenly on top. Chill until chocolate is set.

recipelink.com (01:25:40) : Soft Batch Chocolate Chip Cookies
Source: EAT-L

1 pound Butter -- softened
2 Eggs
2 tablespoons Molasses
2 teaspoons Vanilla extract
1/3 cup Water
1 1/2 cups Granulated sugar
1 1/2 cups Packed brown sugar
1 teaspoon Baking powder
1 1/2 teaspoons Baking soda
1 teaspoon Salt
5 cups All-purpose flour
6 ounces Semi sweet chocolate chips

Preheat the oven to 375 degrees F. Cream the butter, eggs, molasses, vanilla and water in a medium bowl. In a large bowl sift together the sugars, baking powder, baking soda, salt and flour. Combine the moist mixture with the dry mixture add the chocolate chips. Shape the dough into 1 inch balls and place them 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until light brown around edges.