Feeds:
Posts
Comments

Posts Tagged ‘dessert’

Nutty Apple Streusel Dessert

Nutty Apple Streusel Dessert

Ingredients
6 cups sliced peeled tart apples
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup 2% milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup biscuit/baking mix

TOPPING:
1 cup biscuit/baking mix
1/3 cup packed brown sugar
3 tablespoons cold butter
1/2 cup sliced almonds
Ice cream or whipped cream, optional

Directions
In a large bowl, toss apples with cinnamon, allspice and nutmeg. Place in a greased 3-qt. slow cooker. In a small bowl, combine the milk, butter, sugar, eggs, vanilla and baking mix. Spoon over apples.

For topping, combine biscuit mix and brown sugar in a large bowl; cut in butter until crumbly. Add almonds; sprinkle over apples.

Cover and cook on low for 6-8 hours or until the apples are tender. Serve with ice cream or whipped cream if desired. Yield: 6-8 servings.

Recipe found here: Nutty Apple Streusel Dessert

Read Full Post »

Golden Peach Pie

Golden Peach Pie

Ingredients
Pastry for double-crust pie (9 inches)
5 cups sliced peeled fresh peaches (about 5 medium)
2 teaspoons lemon juice
1/2 teaspoon grated orange peel
1/8 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter
Milk

Directions
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the peaches, lemon juice, orange peel and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter.

Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling. Trim, seal and flute edges. Brush pastry and cutouts with milk; place cutouts on top of pie. Cover the edges loosely with foil.

Bake at 400° for 40 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

Recipe found here: Golden Peach Pie

Read Full Post »

Sunshine Sponge Cake

Sunshine Sponge Cake

Ingredients
9 eggs, separated
1/4 cup water
1 tablespoon minced fresh lemon verbena leaves
1 teaspoon vanilla extract
1-1/2 cups sugar, divided
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
LEMON BUTTER FROSTING:
4-1/2 cups confectioners’ sugar
1/3 cup butter, softened
1/4 cup lemon juice
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
Daisies and additional lemon verbena leaves, optional

Directions
In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. Beat for 4-5 minutes or until mixture doubles in volume.

Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside.

In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate.

In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake.

Garnish with daisies and lemon verbena if desired. Yield: 14 servings.

Editor’s Note: Verify that flowers are edible and have not been treated with chemicals.

Recipe found here: Sunshine Sponge Cake

Read Full Post »

Coffee Ice Cream Pie

Coffee Ice Cream Pie

Ingredients

Crust
30 chocolate wafers, crushed (about 1 1/2 cups)
1/2 cup butter or margarine, softened
1/4 cup coconut
3 tablespoons finely chopped cashews or macadamia nuts

Filling
1 quart (4 cups) coffee ice cream, slightly softened

Topping
1 cup hot fudge topping, warmed
Whole cashews or macadamia nuts, if desired

Steps
1 In medium bowl, mix crushed chocolate wafers, butter, coconut and chopped cashews. Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes. Carefully spoon softened ice cream into chilled crust. Cover and freeze about 2 hours or until firm.

2 Top individual servings with fudge topping; garnish with whole cashews. Cover and freeze any remaining pie.

To make cutting the pie easier, remove it from the freezer about 10 to 15 minutes before serving.

Sprinkle each slice with chocolate-covered coffee beans.

Recipe found here: Coffee Ice Cream Pie

Read Full Post »

Cherry Bombs

Cherry Bombs

Ingredients
1 cup vanilla ice cream, softened if necessary
2 chocolate-covered cherries
2 tablespoons seedless raspberry jam
1/3 cup chocolate hard-shell ice cream topping
1/4 cup whipped cream
2 tablespoons chocolate syrup

Directions
Line two muffin cups with plastic wrap. Divide ice cream between cups. Press a chocolate-covered cherry into each; smooth ice cream over cherries. Freeze overnight or until firm.

Invert ice cream onto a waxed paper-lined plate; remove and discard plastic wrap. Spread jam over ice cream; freeze until firm.

Place a wire rack over a sheet of waxed paper. Using a fork, transfer ice cream to rack. Pour ice cream topping over each to coat.

Transfer to dessert plates; freeze until serving. Serve with whipped cream and chocolate syrup. Yield: 2 servings.

Recipe found here: Cherry Bombs

Read Full Post »

Peach Crisp

Peach Crisp

Ingredients
1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter, cubed

FILLING:
2 cans (15-1/4 ounces each) sliced peaches
1 cup sugar
1/4 cup cornstarch

TOPPING:
1-1/2 cups old-fashioned oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tablespoons butter, cubed

Directions
In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned.

Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.

Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 6-8 servings.

Recipe found here: Peach Crisp

Read Full Post »

Root Beer Float Pie

Root Beer Float Pie

Ingredients
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
3/4 cup cold diet root beer
1/2 cup fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 graham cracker crust (9 inches)
Maraschino cherries, optional

Directions
Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust.

Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight.

Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired. Yield: 8 servings.

Recipe found here: Root Beer Float Pie

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,713 other followers

%d bloggers like this: