Recipe: Just Dessert Recipes Part 1 (21)

9-17-99 Just Dessert Recipes

desserts,.MA (07:24:20) : Almond Creme Phyllo with Honey Glaze

1 box phyllo sheets
1 lb butter
1 pint heavy cream
1/2 c almond pieces
1/4 c powdered sugar
1 tsp vanilla

Preheat oven to 375. On a clean table open phyllo sheets and butter each into layers. Next using a knife, cut the phyllo into 4 rows lengthwise. Wrap each strip of phyllo around a foil cylinder. Place onto a greased cookie sheet and bake until golden brown. Remove foil and let cool. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla. Then fold in the almonds until smooth. Place phyllo cylinder onto a dessert plate and scoop almond cream into cylinder. Finish with melted chocolate and honey.

Time consuming but worth it!!!!

Kelly,WA (05:58:04) :
White Chocolate Bread Pudding
(from The Palace Cafe in New Orleans)
Yield: 8 servings

PUDDING
3 c whipping cream
10 oz white chocolate
1 c milk
1/2 c sugar
2 eggs
8 egg yolks
1 loaf french bread, sliced into 1/4 inch
pieces and dried in the oven
2 tbsp chocolate shavings for garnish

SAUCE
8 oz White chocolate
3 oz Heavy cream

Heat the cream in a double boiler and add the white chocolate; when the chocolate is melted, remove from heat.

In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the cream and chocolate mixture.

Place the bread slices in a baking pan. Pour 1/2 of the mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture.

Top with the rest of the mixture. Cover with aluminum foil and bake at 275 degrees for
1 hour. Remove the foil and bake for an additional 15 minutes until the top is golden brown.

For the sauce: Gently melt the white chocolate in a double boiler. Remove from heat and mix in heavy cream. Spoon over bread pudding.

Serves 8.

Sara,MN (04:54:20) : Almond Torte

1 1/2 cups sugar
1/8 teaspoon salt
1 cup melted butter
2 eggs beaters (egg substitute)
2 tablespoons almond extract
3/4 cup sliced almonds

Combine first six ingredients, stirring well. Pour batter into lightly greased 10' pie plate or springform pan. Sprinkle with sliced almonds. Bake at 350 for 30 to 45 minutes or until lightly browned.

Margie,.MD (04:38:42) : Applesauce Cake

2 eggs
1 cup sugar
1/2 cup shortening
2 cups applesauce
2 cups raisins
1/2 tsp. soda, dissolved in a little water
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. vanilla
2 cups flour

yield: one sheet cake. That's all the instructions written on the original recipe. This is how I make it.

Cream sugar and shortening until creamy, add eggs one at a time. Alternately add the dry ingredients with the applesauce. Add the raisins last, that have been dusted with a little of the flour mixture. Use a greased and floured 9 X 13 pan. Bake 350 for 45-60 minutes. This is an old family recipe, from my husband's grandmother.

Margie,.MD (04:27:15) : Apple Crisp

3/4 cup white sugar
1 tablespoon flour
1/2 tsp. cinnamon
1/8 tsp. salt
2 cups apples, cored, peeled and sliced
1/2 cup oatmeal
1/2 cup flour
1/2 cup brown sugar
1/8 tsp. baking soda
1/8 tsp. baking powder
1/4 cup butter or margarine, melted

Mix together white sugar, 1 tbsp. flour, cinnamon and salt. Gently combine with apple slices. Spoon into greased 8 X 12 baking pan.
Mix together well the oatmeal, 1/2 cup flour, brown sugar, baking soda and powder. Stir in melted shortening. Crumble over apple mixture.
Bake at 375 degrees for 35-40 minutes. Serve warm or cold with milk.

Margie,.MD (04:19:52) : Peach Crisp

4 cups sliced fresh or frozen peaches
3/4 cup sugar, divided
1/2 tsp. cinnamon
1 cup flour
1/2 cup butter or margarine

Toss peaches with 1/3 cup sugar and the cinnamon. Spoon into a lightly greased 8" greased square dish or a 9" greased pie pan. Set aside. Combine flour and remaining sugar; cut in butter until crumbly. Sprinkle over peaches. Bake at 375 degrees for 345-40 minutes.

melinda.KY (01:05:03) : TWINKIE CASSEROLE

12 Twinkie's
1 can of crushed pineapple
5 banana's
2 boxes of instant vanilla pudding
1 con. cool whip
in a 9 by 13 pan, slice the Twinkies half ways , place them into the pan.
Spread the drained pineapple over the top of Twinkies
Slice the banana's over that
mix cool whip and pudding together
mix pudding as directed
spread pudding mixture over the top
refrigerate for 2 hours

Dawn/UpstNY (12:18:37) : PEANUT BUTTER CHIFFON PIE

1/2 c sugar
2 t unflavored gelatin
1/2 t nutmeg
1/4 t salt
1 c warm water
1/2 c peanut butter
2 egg yolks, slightly beaten*
1 t vanilla
2 egg whites*
2 t sugar
1/2 c whipping cream
1 fully ripened banana, optional
1 (9") baked pastry shell, cooled

*You may want to consider using a pasteurized egg product for this ingredient

Mix first four ingredients together. Slowly add water to peanut butter. Blend until smooth then stir in the egg yolks. Add the gelatin mixture; cook over medium heat and stir until mixture thickens slightly. Add vanilla and chill until partially set.

Beat egg whites to soft peaks and add 2 tbsp. sugar, beating to stiff peaks; fold into first mixture. Whip cream until stiff and fold into pie mixture. Slice banana into pastry shell and top with filling. Garnish with a dollop of whipped cream with a slice of banana in its center.

Dawn/UpstNY (12:17:58) : CAPPUCCINO CHEESECAKE

1 1/2 c finely chopped nuts
2 t sugar
3 t margarine, melted
32 oz cream cheese, softened
1 c sugar
3 t unbleached all-purpose flour
4 large eggs
1 c sour cream
1 t instant coffee granules
1/4 t cinnamon
1/4 c boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch springform cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream.

Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well-blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with whipped cream and a sprinkle of cinnamon on top and serve.

Dawn/UpstNY (12:14:25) : CHOCOLATE RASPBERRY CAKE

1 pkg (2-layer size) chocolate cake mix (pudding in mix)
12 oz semisweet chocolate chips
1/4 c chambord liquor
1/2 c seedless raspberry jam
8 oz sour cream
2 tbsp chopped pecans, toasted

Prepare cake mix according to package directions; stir in 1/2 chocolate chips. Spoon batter into 2 greased and floured 9 inch round cake pans. Bake at 350~F for 25-30 minutes. Cool in pans on wire rack
10 minutes. Remove from pans and cool completely.

Brush tops of layers with Chambord. Place on cake layer on a plate; spread with jam and top with second layer. Melt remaining chocolate chips over low heat, stirring often. Remove from heat and gradually stir in sour cream. Spread on top and sides of cake, sprinkle top with toasted pecans Chill at least 2 hours.

Dawn/UpstNY (12:12:28) : Pecan Tarts

Use a basic, unbaked shortbread crust set in muffin tins to make the base of these tarts.

CARAMEL SAUCE
1/2 c sugar
2/3 c whipping cream, room temperature
2 tbsp unsalted butter, room temperature

FILLING
1 1/2 c light corn syrup
3/4 c sugar
3/4 c light brown sugar, packed
4 eggs
2 egg yolks
3 tbsp unsalted butter
1 1/2 c pecan halves

To make sauce, heat 1/2 cup sugar in small, heavy skillet or saucepan over medium heat until melted and medium amber in color. Carefully pour in 2/3 cup cream all at once, being careful to avoid splatters. Stir in 2 tablespoons butter. Cook, stirring constantly, over medium heat until caramel dissolves and sauce is smooth. Remove from heat. Store at room temperature if not using immediately, as sauce will harden if refrigerated.

To make filling, combine corn syrup, 3/4 cup each sugar and brown sugar, 4 eggs and 2 egg yolks in medium bowl. Stir until blended. Heat 3 tablespoons butter in small skillet over medium heat until butter is foamy and light brown in color. Remove from heat and whisk into corn syrup mixture.

To assemble tarts, set prepared tart pans on large baking sheet. Divide pecans among tart pans and pour filling over them or pour in filling and arrange pecans on top in symmetrical pattern. Bake at 375F 35 to 40
minutes. Remove to wire rack to cool.

Serve tarts at room temperature topped with caramel sauce.

Dawn/UpstNY (12:10:58) : Lemon Quick Bread

1 c sugar
1 lemon; rind of, grated
1/3 c cooking oil
2 eggs
1/2 c milk
1 1/2 c flour; sifted once
1 tsp baking powder
1/4 tsp salt
1/2 c nuts; walnuts, pecans, etc., chopped fine
glaze:
1/4 c powdered sugar
3 tsp lemon juice

Mix all ingredients (except those for glaze) together in the order given. Put the mixture in greased loaf pan. Bake 45 minutes to 1 hour at 350 degrees. After removing from the oven, glaze the top with mixture of confectioner's sugar and lemon juice while the bread is still hot.

Dawn,upstNY (10:51:57) : RICOTTA CHEESECAKE

2 lb. Ricotta cheese
1 (8 oz.) pkg. cream cheese
1 1/2 cup sugar
6 eggs
1 pt. sour cream
1 Tbsp. flour
1 tsp. vanilla
1 tsp. lemon rind

Grease bottom of a 9-inch spring-form pan and preheat oven to 350 degrees. Blend cheese, cream cheese and add eggs one at a time. Alternately blend in the flour and sour cream to cheese mixture. Add vanilla and lemon rind, then pour into prepared pan.
Bake about an hour. Shut oven off, open door just a crack, and leave in oven for another hour.
Serve at room temperature. A coarser texture than cheesecakes that use more cream cheese.

dwynn (10:50:42) : Crystal Light Lemon Pie
1 graham cracker pie crust
2 envelopes of unflavored gelatin
1/2 cup sugar
3/4 cup boiling water
2 eggs, separated
1 tub dry Crystal Light Lemonade Mix
(the size to make 2 quarts)
1 cup crushed ice

In food processor or blender, combine gelatin, 1/4 cup sugar and the boiling water. Cover and process on High for about 40 seconds. Add egg yolks and process 10 seconds longer. While running add Crystal Light Lemonade Mix crystals and the cracked ice. Process until smooth. In a small bowl using electric mixer, beat egg whites for 2 minutes, until fluffy. Gradually add 1/4 C sugar; beat until stiff. Gently fold the two mixtures together Blend well. Pour into crust. Chill several hours ( a variation is to use the lime crystals for lime pie)

this pie was tested and received high ratings esp. from lemon pie lovers

Dawn,upstNY (10:41:36) : Jell-O Snacks For Kids
Yield: 6 servings

1 (12 oz) can frozen grape juice concentrate, thawed
3 Envelopes unflavored gelatin
1 1/2 c (1 can) water

From: Vicki Lansky's CANDY book

GRAPE FINGER JELLO

Soften gelatin in grape juice. Boil the water, add the juice/ gelatin mixture and stir till gelatin dissolves.
Remove from heat, pour into a lightly greased 9x13 pan and chill. Cut into squares when firm. Refrigerate in a covered container. This is good lunch box and traveling fare. It can go unrefrigerated up to 4 hours under normal conditions.
Variation: substitute frozen cranberry juice cocktail concentrate for grape juice. Or a 12 oz can frozen
apple, pear, apple, juice concentrate.

SLIPPERY CIRCLES

Let any of the recipes for finger Jell-O stand and chill till thickened which doesn't take very long (15
to 25 minutes). Place a spoonful of the gelatin into each of 4 empty and clean 6 oz cans, such as usually
used for frozen orange juice. Cut a peeled banana in half and center it in the can. Spoon in remaining
gelatin. Chill till firm. To unmold, dip to rim in warm water and let it slide out. Or remove bottom of
can if more appropriate. Cut into slices.

SUNSHINE SQUARES

(A Finger Jell-O that is good even for breakfast).
4 envelopes unflavored gelatin 3/4 cup pineapple juice
1 cup boiling water 1/4 cup sugar 1 cup orange juice

Soften gelatin in pineapple juice. Add to boiling water and stir till dissolved. Add sweetener and orange
juice. Chill in a 9x9 inch pan, then cut into squares. Refrigerate in a covered container. Variation: If you
wish to use honey instead of sugar, decrease the orange juice by 1/8 of a cup.

APPLE RING SNACKS

Peel an apple and remove the core. Slice in rings. Place on a lightly greased cookie sheet, or on clear
plastic wrap laid out on a cookie sheet. Dry in an electric oven at low or warm temperatures, In a gas
oven the pilot light is sufficient. Drying takes 6-9 hours, making this a good overnight project. The size
of the apple slices and your oven temperature are the variables you will have to experiment with. The apples need not be dried to a crisp. Store in an airtight container. These should last several weeks at room temperature. Good for traveling.

Dawn,upstNY (10:38:39) : AUTUMN CHEESECAKE

1 cup graham cracker crumbs
3 tbsp sugar
1/2 tsp cinnamon
1/4 cup margarine, melted
16 oz cream cheese, softened
1/2 cup sugar
2 large eggs
1/2 tsp vanilla
4 cups thinly sliced peeled apples
1/3 cup sugar
1/2 tsp cinnamon
1/4 cup chopped pecans

Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer,
until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust.

Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed.

gefsi (10:22:54) : 398386 -- EXCELLENT CHEESECAKE

--CRUST:--
3 cup crushed graham crackers
1/2 cup confectioners sugar (sifted)
12 tbsp. melted butter

--FILLING:--
3 (8 oz.) pkgs. Philadelphia cream
cheese
1 cup sugar
2 tbsp. flour
1/4 cup milk
2 tsp. vanilla
2 eggs + 1 yolk

--TOPPING:--
1 1/2 cup sour cream
1/8 tsp. salt
1/2 tsp. vanilla

Mix graham cracker crust, powdered sugar and butter in a 9x13 pan. Bake 10 minutes at 350 degrees. Combine filling until smooth; bake at 375 degrees for 20 minutes. Top with topping; bake at 425 degrees for 5 minutes. Chill and serve.

Verla,.IL (09:22:11) : Apple Torte----YUMMY

1 1/2 cup sugar
1/4 cup cornstarch
1 1/2 tsp cinnamon
1 1/2 cup water
Cook all together until thick and set aside.

2 sticks oleo
1 1/2 cup brown sugar
3/4 cup oatmeal
2 1/4 cup flour

Mix all together and crumble as pastry and press into a 9 x 13 pan. Reserve 1 cup for topping.
Layer 3 cups of apples over crumbs. Put above sauce over apples. Sprinkle with remaining crumbs.
Bake 1 hour at 350. Serve warm with vanilla ice cream.
I took all the calories out!!!!