Recipe: Dessert Recipes - 2000-07-02 (18)

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07-02-2000 - 18 Dessert Recipes

Verla,IL (08:04:59) : Applesauce Jello

1 package of red jello
1 c. of 7-up (boiling)
1 c. of cold applesauce

Put jello in a small bowl. Add boiling 7-up. Fold in cold
applesauce. Chill.
Top with cool whip.

You can use cinnamon applesauce too. verla,il (04:36:11) : Candy Bar Cupcakes

1 white cake mix
3/4 c. of chopped candy bars of your choice
1 can of chocolate frosting

Mix cake mix as directed on package.
Add chopped candy bars. Fill cupcake liners
3/4 full. Bake 15 minutes or until done.
Frost! These were great.

I used a German chocolate cake mix and
Butterfinger bars.

You can use snickers, milky ways,
Butterfingers. or Krackle bars.

Verla,.Il (10:11:03) : Pistachio or Watergate Cake

1 package of white cake mix
3/4 c. oil
3 eggs
1 pkg of pistachio instant pudding
1 c. 7 up
1/2 c. nuts
1/2 c. coconut

Mix all ingredients together and put in a greased and floured 9 x 13 came pan.

Bake in a 350 degree oven for 35 to 40 minutes.

Frosting

2 envelopes of dream whip
1 1/2 c. cold milk
1 pkg of instant pistachio pudding
Beat together and frost cake.

You could also use cool whip with the instant pudding stirred in.

Kelly~WA (09:24:57) : Turtle Cake

1 package German chocolate cake mix
3/4 cup butter -- softened
1 package caramels -- 14 ounce
1/2 cup evaporated milk
1 cup pecans -- chopped
1 cup chocolate chips

Melt caramels with milk in top of a double boiler. Combine cake mix and butter according to directions on the box. Pour half of batter into a greased 9 x 13 inch pan. Bake at 350 for 10 minutes. Pour caramel milk mixture over baked layer. Top with nuts and chocolate chips. pour remainder of batter over all and bake at 350 for 25-30 minutes or until a toothpick comes out clean.
Serve with ice cream.

Kelly~WA (09:24:23) : LEMON OR LIME BARS

2 cups flour
1 cup butter
1/2 cup powdered sugar

Cut butter into flour and sugar. I do this I a food processor it is much quicker and clean up is
easier. Pat into 13X9" pan.
Bake at 350 degrees for 20 minutes.

4 eggs
5 tablespoons lemon or lime juice
2 cups white granulated sugar
4 tablespoons flour

Beat eggs until light and fluffy. Mix flour, juice, and 2 cups granulated sugar.
Pour egg mixture into sugar, flour and juice mixture. Pour this over baked mixture and bake again for
25 minutes at same oven temperature. Sprinkle top with powdered sugar while still warm from
oven. Let cool, and cut into squares. Makes 36.

Kelly~WA (09:24:00) : Kick the Can Ice Cream

(You'll need duct tape, one large can and one small can, both with a lid--coffee cans work nicely.)

Makes 6-8 servings.
Prep time: 15 minutes
"Kicking" time: 15 minutes
Nutrition analysis per serving:
166 calories, 2 g protein, 12 g fat, 14 g carbohydrate, 60 mg calcium, <1 g fiber

Ingredients:

1 cup milk
1 cup whipping cream
1/2 cup sugar
1 tsp. vanilla extract
Two trays of ice
Rock salt

Measure milk, cream, sugar and vanilla extract and pour each ingredient into the small sized can.

Cover the can with lid and tape shut with duct tape. Tape the can again until tightly sealed.
(Remember this can will be kicked!)

Shake the can to mix all the ingredients.

Put a layer of ice and rock salt in the large can.

Place the small can into the large can.

Layer with more ice and rock salt. Cover can and tape very well.

Kick or roll the can, back and forth, for about 10 minutes.

Remove the small can.

Scrape ice cream away from the side of the can.

Put the small can back into the large can.

Layer with more ice and rock salt.
Retape and seal tightly (use extra tape as the original tape will be wet.)

Kick or roll the can, back and forth, for about 5 minutes.

Stir. Serve. Enjoy!

Kelly~WA (09:23:34) : RITZ Mock Apple Pie

Pastry for two-crust 9 inch pie
36 Ritz Crackers, coarsely broken (about 1 3/4 cups)
2 tsp. cream of tartar
2 tbs. lemon juice
Grated rind of one lemon
2 cups water
2 tbs. margarine
2 cups sugar
1/2 tsp. ground cinnamon
**NO apples needed Roll out half the pastry and line a 9 inch pie plate. Place crackers in prepared crust. (Note: Do not
crumble or pulverize the crackers.)

In saucepan, over high heat, heat water, sugar, and cream of tartar to a boil
and simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over
crackers. Dot with margarine; sprinkle with cinnamon. Roll out remaining pastry;
place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.

Bake at 425 F for 30-35 minutes or until crust is crisp and golden. Cool
completely.

Kelly~WA (09:23:06) : Wacky Watermelon Pie

A pretty, pink pie perfect for people with a sweet tooth

1 container (12 ounces) frozen non-dairy whipped topping, thawed
1 box (3 ounces) watermelon-flavored gelatin
1/4 cup water
2 cups watermelon balls
9-inch crumb pie shell

In large bowl, fold whipped topping, gelatin and water together. Fold in
watermelon balls. Spoon into crumb pie shell. Chill for 2 hours before
serving. Makes 8 servings.

Kelly~WA (09:22:45) : Chocolate Strawberry Pie

1 8oz container whipped topping
1 cup sour cream
1 small pkg chocolate pudding mix (instant)
strawberries, sliced
chocolate graham cracker crust

Mix all ingredients but the strawberries. Put half of the mixture into the pie crust. Add strawberries.
Top with the remaining chocolate mixture. Garnish with strawberries.

Kelly~WA (09:22:14) : Chocolate & Peanut Butter Brownies

Yields: 24 bars
Work Time: 20 minutes
Total Time: 50 minutes, plus 2 hours to cool

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups packed light brown sugar
1 cup creamy peanut butter
1/2 cup margarine or butter (1 stick), slightly softened
3 large eggs
2 teaspoons vanilla extract
3 squares (1 ounce each) semisweet chocolate, melted
1 square (1 ounce) unsweetened chocolate, melted
1 package (6 ounces) semisweet-chocolate pieces

1. Preheat oven to 350 degrees F. In medium bowl, mix flour, baking
powder, and salt.

2. In large bowl, with mixer at medium speed, beat brown sugar, peanut
butter, and margarine or butter until smooth, about 2 minutes. Reduce speed to
low.

Beat in eggs and vanilla; beat until smooth. Beat in flour mixture just
until combined (dough will be stiff).

3. Place one-third of dough (about 1 3/4 cups) in another large bowl.
Stir in melted chocolate until blended; fold in 3/4 cup semisweet-chocolate pieces.

4. Pat half of remaining peanut-butter dough into ungreased 13" by 9"
metal baking pan. In random pattern, drop chocolate dough and remaining
peanut-butter dough on top of peanut-butter layer; pat down with hand.
Sprinkle with remaining chocolate pieces.

5. Bake 25 to 30 minutes until toothpick inserted in center comes out
clean. Cool in pan on rack.

Kelly~WA (09:21:49) : Chocolate Gravy
10 - 12 servings

2 C. sugar
4 T. cocoa
1 stick butter or margarine
3 C. milk, divided

Mix sugar, cocoa, & butter in large saucepan over medium heat. Add 1/2 C. milk; let mixture come to a boil, & cook for 10 minutes. Add the rest of the milk, stirring constantly until mixture come to a boil. Reduce heat to simmer, & let cook for 30 min.
Serve over biscuits.

Kelly~WA (09:20:56) : Rhubarb And Strawberry Pie

3 cups sliced rhubarb
1 1/2 cups strawberries, sliced thin
2/3 cup flour
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
2 teaspoons butter
1 pie crust, double for 9"

Slice rhubarb about 1/3 inch slices. Combine rhubarb and strawberries in a bowl. Mix sugar, flour, cloves, nutmeg, and cinnamon and stir into the fruit. Let stand for about 15 minutes. Stir occasionally. Pour into unbaked pie crust and top with butter. Make a lattice top crust and bake on lowest shelf at 375' for 35-40 minutes.

8 servings

Kelly~WA (09:20:15) : Go Anywhere Rhubarb Squares

1 c. flour
1/3 c. powdered sugar
1/3 c. butter
Filling:
1 c. sugar
1/4 c. flour
2 eggs, lightly beaten
1 tsp. vanilla
3 c. finely chopped fresh or frozen rhubarb

Combine flour & powdered sugar; cut in butter until mixture resembles
coarse crumbs. Press into the bottom of a greased 11-inch x 7-inch x
2-inch baking pan. Bake at 350 degrees F for 12 minutes.

For filling, combine first four ingredients. Stir in rhubarb; pour over
warm crust. Bake at 350 degrees F for 35-40 minutes or until toothpick
comes out clean. Cool on wire rack. Serve warm if desired. Store in
refrigerator.

Kelly~WA (09:19:58) : Rhubarb Raisin Crisp

5 c. sliced fresh or frozen rhubarb
2 Tbls. flour
1/2 c. raisins
3/4 c. packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. flour
1/3 c. quick-cooking oats
1/3 c. butter or margarine
Vanilla ice cream, optional

Combine rhubarb & 2 Tbls. of flour; place in greased 8-in. square pan.

Sprinkle with raisins. Combine brown sugar, cinnamon, & salt; sprinkle
over raisins. Combine oats & remaining flour; cut in butter until crumbly. Sprinkle over top. Bake at 375 deg. F for 40-45 minutes or until golden brown. Serve warm with ice cream if desired.

Burgundy/LA (09:52:44) : Chocolate Covered Peanut Butter Balls

3 cups Super Chunky Peanut Butter
2 lbs. Powdered Sugar
4 sticks Butter (melted)
Chocolate Almond Bark

Combine peanut butter, powdered sugar and butter and mix well. Form into 1" balls. Chill balls
for 10-15 minutes. Dip into melted chocolate almond bark. Put into a Longaberger Extra
Large Platter to serve. Garnish on the sides with strawberries.

Burgundy/LA (10:08:11) : Chocolate Peanut Butter Balls

3/4 cup firmly packed light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted and
cooled, plus 3/4 stick (6 tablespoons) unsalted butter

3/4 cup graham cracker crumbs
1 cup creamy peanut butter
a 12-ounce bag semisweet chocolate chips

In a bowl stir together the brown sugar, 1/2 stick of the butter, the
graham cracker crumbs, and the peanut butter until the mixture is
smooth and chill the mixture, covered, for 1 hour, or until it is firm
enough to form into balls. Form teaspoonfuls of the mixture into
balls and transfer the balls as they are formed to a baking sheet
lined with wax paper. In a metal bowl set over a pan of barely
simmering water melt the chocolate chips with the remaining 3/4
stick butter, stirring until the mixture is smooth, and let the
chocolate mixture cool. Dip the balls into the chocolate mixture with
a fork, coating them well and letting the excess drip off, transfer
them as they are coated to the baking sheet, and chill them, covered
loosely, for at least 1 hour or overnight. (The balls may be
double-dipped if desired.)

Makes about 40 chocolate peanut butter balls.

Burgundy/LA (09:56:14) : Chocolate Peanut Butter Balls

1 stick melted margarine
1 pound powdered sugar
2 cups peanut butter
Mix together and add:
3 cups rice crispies
Then roll into balls.
Melt in a double boiler:
12 ounce chocolate bar
1/2 bar of paraffin
OR
use 1 block of chocolate almond bark instead. Just put in microwave until melted, stirring occasionally.
Dip the peanut butter balls into chocolate. Set on wax paper and let chocolate harden.
HINT: It's easier to dip the peanut butter balls by inserting a toothpick in each ball and then dip in
chocolate. Less mess.
Makes approximately 60.

Burgundy/LA (09:54:13) : Chocolate Peanut Butter Balls

4 cups peanut butter
4 sticks margarine, softened
4 lbs powdered sugar
2 12-oz. packages semi-sweet chocolate chips
3/4 stick paraffin

Mix together peanut butter, margarine, and powdered sugar. Refrigerate for 20 minutes. Roll into walnut-size
balls. Melt chocolate chips and paraffin in double boiler, or in microwave for 30 seconds at a time, stirring
every 30 seconds, until melted. Using a toothpick, dip peanut butter balls into chocolate/paraffin mixture. Set
onto waxed paper to cool.