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!!!!!DESERTS!!!

"Blackberry cobbler" filling...... 1/2 cup fruit-sweet boysenberry or blueberry syrup 3 Tablespoons cornstarch 3 Tablespoons water 3/4 teaspoon cinnamon 4 cups blackberries (or marionberries, boysenberries, blueberries) cobbler dough: 1 cup unbleached flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 Tablespoons melted margarine 2 Tablespoons apple juice concentrate 1/4 cup low fat fruit-sweet berry or cherry yogurt 1-2 packets Equal® ( NutraSweet® as sweet as 2 teaspoons sugar each) optional instructions: Preheat oven to 400 degrees. Spray deep dish pie pan with nonstick spray. Stir cornstarch into water until dissolved. Mix in syrup and cinnamon, and let sit while you make the dough. Sift together flour, baking powder, and salt. In a separate bowl, combine margarine, juice concentrate, and yogurt. Pour this mixture over the sifted flour, and blend gently with a fork for 20 to 30 seconds. Then knead dough 20 to 30 more seconds. On floured surface, press dough into approximately 1/4 to 1/2 inch thickness, yet wide enough to cover blackberries in pan. Fold rinsed, drained berries into syrup and cornstarch mixture. Pour berry filling into greased pan, and set cobbler dough into place over the top, making the dough surface as even as possible. Press dough against sides of pan, and cut a design in the dough for air vents. Turn oven down to 375 degrees, and bake for 20 to 25 minutes. The cobbler is done when the dough is light brown. Since blackberries vary in sweetness, be prepared, after baking, to sprinkle up to 2 packets Equal® over the top     "Apple Pie Cake with Cream Cheese Frosting"      1/4   cup butter softened   1     cup sugar   1 egg   1/4   teas salt   1     teas cinnamon   1     teas nutmeg   1     teas baking soda   1     cup flour   1   cup nuts chopped   2 1/2 cups apples diced   1     teas vanilla   2     tlbs   hot water   3     ounces cream cheese softened   3     tlbs unsalted butter softened   1/2   teas vanilla   1 1/2 cups powdered sugar sifted Heat oven to 350 degrees. Grease a 9-inch pie pan. Combine first 12 ingredients in the order given. (Batter will be thick). Pour into pie pan and bake for 45 minutes. Serve with cream cheese frosting. For Frosting: Mix cream cheese, butter, vanilla and powdered sugar. Beat until smooth.                                     "Fresh Fruit With Raspberry Sauce"             !cup of fresh (or frozen without sugar) raspberries. 1/2 cup of cottage or ricotta cheese 1 1/2 tablespoons brown sugar. 2 tablespoons heavy cream. 1/2 tablespoons of framboise or triple sec liqueur.         2 1/2 cups cubed fruit.                                         Puree all ingrediants together. Except cubed fruit..   Until smooth and lump free.Pour over cubed fruit and toss gently.Serves 4 This is a delightful finishing touch to a light dinner. The color of the sauce is beautiful. Many fruits will go with this.The best ones I have found are peaches,mangos and bananas.Make up your own.That is the fun part of a recipe, experiment!!! The sauce is full of flavor!! Very Good!!! Nice dessert for when friends stop by. ENJOY!!!
"Fresh Fruit With Raspberry Sauce" 1 cup of fresh (or frozen without sugar) raspberries. 1/2 cup of cottage or ricotta cheese 1 1/2 tablespoons brown sugar. 2 tablespoons heavy cream. 1/2 tablespoons of framboise or triple sec liqueur. 2 1/2 cups cubed fruit. Puree all ingrediants together. Except cubed fruit.. Until smooth and lump free.Pour over cubed fruit and toss gently.Serves 4 This is a delightful finishing touch to a light dinner. The color of the sauce is beautiful. Many fruits will go with this.The best ones I have found are peaches,mangos and bananas.Make up your own.That is the fun part of a recipe, experiment!!! The sauce is full of flavor!! Very Good!!! Nice dessert for when friends stop by. ENJOY!!! ""Nieman-marcus"" $250.00 Cookie Recipe  Categories: Cookies, Desserts     Yield: 108 servings     2 c Water     2 c Sugar,refined     2 c Brown sugar     4 ea Eggs     2 ts Vanilla     4 c Flour     5 c Oatmeal,blended*     1 ts Salt     2 ts Baking powder     2 ts Baking soda     1 pk Chocolate chips(24oz)     1 ea Hershey Bar,grated(8oz)     3 c Nuts,chopped * Blended Oatmeal: Measure and blend in blender until it becomes a fine powder.    Cream butter and sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, grated Hershey Bar, and nuts. Chill. Roll into balls and place 2" apart on an ungreased cookie sheet for 6 minutes at 375. BETTER THAN S-X CAKE!!! This is very easy!!! And really tasty!!! Get a box of french vanilla cake mix or white.1 package of quick thaw strawberries.I like to use 2 packages! Kind of like strawberry shortcake.Get a large package of french vanila pudding.And a large container of coolwhip. Directions: Bake cake as directed! Make the pudding!(Instant) After cake cools, poke holes in it with the back of a wooden spoon!! Pour the juice from the strawberries over the top. Then put some of the strawberries in the holes.Then cover the cake with the pudding.Seals in the flavor! Then spread the coolwhip on top. And you can put some cute decorations on it to. This cake taste wonderful and looks beautiful! And oh so easy!! You can also add some pinapple or coconut.What ever you feel like. ENJOY!!! ""Glazed Bananas Over Coffee Ice Cream"" 4 tbsps. butter 1 tbsp. brown sugar 1/4 c. orange juice 2 bananas 1 pt. coffee ice cream Melt the butter in a medium frying pan. Add the brown sugar and cook, stirring, until the sugar and butter form a syrup. Stir in the orange juice, mixing until well blended. Peel the bananas. Cut in half lengthwise, then cut crosswise in quarters. Add the bananas to the orange syrup and cook, turning gently once or twice, until the bananas are heated through, 1 to 2 minutes. Place a scoop of ice cream in each of 4 dessert dishes. Spoon the bananas and sauce over the ice cream and serve immediately. Makes 4 servings. ""St. Patrick's Day Cake"" 1 box white cake mix 1 box instant pistochio pudding 4 eggs 1/4 c. oil 1 1/3 c. liquid (7-up or water) Mix all ingredients well. Pour into a 9"x13" pan. Bake at 350 degrees for 35 minutes. Icing (whip until thick) 1 box instant pistochio pudding 1 pkg Dream Whip 1 c. cold milk 1/2 t. vanilla Blackberry Wine Cake 1   white cake mix 1   small pkg. Royal blackberry Jell-O 4   eggs 1     cup blackberry wine 1/2 cup oil Mix all together and pour into greased bundt pan. Bake at 350 degrees for 40 to 45 minutes or until done. Blackberry Wine Glaze Boil 1/2 c blackberry wine, 1 cup powdered sugar, and 1 and 1/2 tsp margarine. Pour 1/2 of glaze over warm cake. Let cake sit until cool and pour rest of glaze over cake. Cake is actually moister and better if made a day or two ahead. ""MANGOS A LA DEVO""Servings4.Ingredients:1 tsp. vanilla extract.1/2 tsp. cinnamon.1 cup water.1 cup brown sugar.3 medium ripe mangos.Directions:Bring water, sugar and flavorings to a boil. Simmer for 5 minutes. Add peeled and sliced mangos. Simmer for 10-15 minutes or until tender. Cool. Serve plain, with vanilla ice cream or whipped cream.

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""Pistachio Cheese Cake"" First Layer: 1 c. Flour ½ c. Fine ground nuts 1 Stick butter (or margarine) melted Mix, press into a 9x13 pan. Bake at 350 for 15 minutes. Let cool. Second Layer: 8 oz. Philadelphia Cream Cheese, softened 1 c. Cool Whip 1 c. Powdered sugar Mix and pour onto First Layer. Third Layer: 2 (small) pkgs. Instant Pistachio Pudding 3 c. Milk Mix and pour onto First and Second Layers. Top with Cool Whip!! Yum!!!!.....

""CHOCOLATE PECAN PIE"" Melt together over low heat:       6 oz. chocolate chips       2/3 c. evaporated milk       2 tsp butter or margarine Mix together:       1 c. sugar       2 Tbsp. flour       ¼ tsp. salt       1 c. chopped pecans To melted chocolate add:       2 eggs       1 tsp. vanilla Then add sugar mixture--stir well, and pour into unbaked 9" pie crust. Bake at 350 40-45 minutes.

""Cherry Chocolate Cheesecake"" 1 ½ c. chocolate cookie crumbs 3 tbsp. Butter or margarine, melted 2 pkg (8oz) cream cheese, softened 2/3 c. sugar 3 eggs 2 c. (12oz) melted semisweet chocolate chips 1 c. heavy cream 1tsp. Vanilla extract 1 can (21oz) cherry fruit filling whipped topping 1. Preheat oven to 350 degrees 2. Combine crumbs and butter; press firmly   on bottom of 9" springform pan. 3. In large mixing bowl, beat cream cheese   and sugar until smooth. Add eggs, one       at a time, beating well. Add melted chocolate   chips; beat well. Add cream and vanilla;   beat well. Pour into prepared pan. 4. Bake 55 minutes, or until center is set. Cool;   chill. Top with cherry fruit filling before   serving and garnish with whipped topping.      Makes 8-12 servings

""FIVE CUP SALAD"" 1 c. sour cream 1 c. mandarin oranges (drained) 1 c. pineapple chunks (drained) 1 c. coconut 1 c. miniature marshmallows Combine above ingredients and top with maraschino cherries and chopped nuts for added color and flavor.

""Waldorf Astoria Red Cake"" 1/2 c shotening 1 1/2 c sugar 2 oz red food coloring 2 Tbsp cocoa 2 eggs 1 tsp vanilla 2 1/4 c cake flour 1 tsp salt 1 c buttermilk 1 tsp soda 1 Tbsp vinegar Cream shortening and sugar. Make a paste of cocoa and food coloring and add to mixture. Add eggs and vanilla. Sift salt and flour. Add alternately to mixture with buttermilk. Fold in soda and vinegar. Bake at 350 degrees for 25-30 minutes in 3 round greased and floured pans. Frosting 3 Tbsp flour 1 c milk 1 c sugar 1 c butter 1 Tbsp vanilla Cook flour and milk until thick. Cool. Cream sugar and butter 15 minutes or until almost white. Add cooked ingredients and vanilla and beat until it's like whipped cream. Frost cake. Refrigerate. The above cake is the ultimate, but if you do not have the time to make a scratch cake, the following cake is a good substitute. ""Mock Waldorf Astoria Red Cake"" 1 pkg white cake mix 1 pkg vanilla instant pudding mix 1 Tbsp cocoa 3 eggs 1 oz red food coloring milk Mix food coloring, cocoa and milk to make 2 cups. Combine all ingredients and beat 4 minutes. Add 1 tsp vanilla. Pour into greased and floured 9"x13" pan. Bake at 350 degrees for 35-40 minutes. Frost with can of cream cheese frosting.

""Chunky Apple Cake"" A true apple lover's dessert, this cake is a favorite with kids.The apples remain in large pieces giving the feeling of a cobbler, but in cake form. Like most apple desserts, it is excellent with whipped cream. 1/4 cup butter or margarine 1/2 cup dark brown sugar 1 egg, beaten 2 Tablespoon milk 1 1/4 cup whole wheat pastry flour 1/2 Tablespoon baking powder 1/2 Tablespoon cinnamon 1 Tablespoon nutmeg 1/2 teaspoon salt 1/3 cup chopped walnuts 3 cups apples, peeled and chopped in 3/4 inch cubes Combine softened butter with brown sugar to form a paste. Add egg and stir. Combine flour, baking powder, spices and salt. Mix dry ingredients into butter mixture. Add chopped apples and walnuts; blend well. Pour into lightly greased 6 x 8 inch cake pan. Bake for 40 minutes at 350 degrees.

""Sweet Corn Fritters"" Ingredients 1 tablespoon olive oil 1/2 cup chopped onions 1/4 cup brunoise red peppers 1/4 cup brunoise yellow peppers 2 cups sweet corn kernels, (about 4 medium ears) 2 tablespoons chopped garlic 1/4 cup chopped green onions 3 eggs, beaten 1 1/2 cup milk 2 teaspoons baking powder 1 cup masa flour or cornmeal 2 1/4 cup flour dash of Worcestershire Sauce dash of Crystal Hot Sauce Solid vegetable shortening for deep-frying Creole seasoning 2 cups Creole Dipping Sauce Directions 1. Preheat the oil for frying. 2. In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions, peppers, corn and garlic. 3. Season with salt and pepper. Saute for about 2 minutes, or until slightly wilted. 4. Stir in 1/4 cup of the green onions. Remove and set aside to cool. Beat the eggs and milk together. Season with salt and pepper. 5. Add the masa, flour and baking powder, beating and incorporating until the batter is smooth. 6. Fold the corn mixture into the batter. Season with salt and pepper. Season with a dash of Worcestershire Sauce and hot sauce. Set aside. 7. Drop the batter, a heaping tablespoon at a time, into pan of hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Fry until golden brown, about 4 minutes. 8. Remove and drain on two separate paper-lined plates. Season with Creole seasoning. 9. Serve the beignets with the dipping sauce on a platter. Yields: 6 to 8 servings Creole Dipping Sauce Ingredients 1 egg 1 tablespoon minced garlic 2 tablespoons fresh lemon juice 1 tablespoon chopped parsley 2 tablespoons chopped green onions 1 cup olive oil 1/4 teaspoon cayenne 1 tablespoon Creole or whole-grain mustard 1 teaspoon salt Directions 1. Put the egg, garlic, lemon juice, parsley and green onions in a food processor and puree for 15 seconds. 2. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. 3. Cover and let sit for 1 hour in the refrigerator before using. (Best if used within 24 hours.) Yields: 1 1/3 cups.

Coffee-Time Cake 10 oz Bisquick 2T caster sugar 1 egg, size 3 5 fl oz water/milk Streusel topping 1 1/2 oz Bisquick baking mix 2oz demerara sugar 1/2tsp cinnamon 2T firm margarine/butter Preheat oven to 400F Gas mark6 Grease a 9x1.1/2"/23x4cm round tin and line the base with greased - greaseproof paper. Mix all the ingreds except topping and beat vigorously for 30 seconds. Spread in tin. Mix together topping ingredients until crumbly and sprinkle over cake mixture. Bake for 20 -25mins. 8 servings..

''Italian Cream Cake'' 1/2 c. margarine 1/2 c. vegetable shortening 2 c. sugar 2 c. flour 1 tsp. soda 5 egg yolks 1 c. buttermilk 1 tsp. vanilla 1 small can coconut 1 c. chopped nuts 5 egg whites, sitffly beaten        Cream margarine and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and nuts. Fold in egg whites. Pour batter into 3 greased and floured 9 inch pans. Bake at 350 degrees for 50 minutes or until done. Cool. Frosting: 1 (8 oz.) cream cheese 1/4 c. margerine 1 box powdered sugar 1 tsp. vanilla chopped nuts        Beat cream cheese and margerine until smooth. Add sugar and mix well. Add vanilla and beat. Spread on cake. Sprinkle top with nuts. Enjoy!

""Indian River Mud Pie"" Mud Pie is the most popular dessert!! "Mud Pie" has been around for a long time.Our favorite! 2 cups of Oreo Cookie crumbs 1/2 stick of butter or margarine, melted 1/2 gallon coffee ice cream 12 oz. fudge sauce Chopped pecans or walnuts Maraschino Cherries Mix cookie crumbs and melted butter together until mixture is slightly "wet" and will spread easily and stay together. Spread over the bottom of a 10 x 14 cookie sheet which has been sprayed with non-stick spray. Cut the ice cream into 6 slices and lay the ice cream on top of the cookie crumbs, using a spatula to even out. Freeze for 30 minutes. Remove from freezer and top with fudge sauce and return to freezer. Cut into squares to serve and top with whipped cream, nuts and a cherry. Serves 9-12 depending on serving size


""Peanut Butter Pie"" If you like rich, creamy, peanut butter desserts -- then this one is for you. 4 ounces of cream cheese, softened 1 scant cups of powdered sugar 1/3 cup smooth peanut butter 1 cups whipped topping 1 graham cracker pie shell (store bought or home made) Whip cream cheese until smooth and fluffy. Beat in the sugar and peanut butter. Fold in the whipped topping and pour into pie shell. Refrigerate for several hours. Top with whipped cream and sprinkle with chopped, toasted and unsalted peanuts. Serves 8

""Key Lime Pie"" (Classic Version) Key Lime Pie is indigenous to Florida, however, its main ingredient, the Key Lime, a small, yellowish lime about the size of a golf ball, is now widely available in supermarkets around the country. Bottled Key Lime juice is also available at grocery and gourmet stores nationwide. The pie can be made using regular lime juice, though in reality you shouldn't call it a Key Lime Pie (but who's to know?). Whatever you do, do not add green food coloring to the mixture -- its color should remain a pale yellow-green. The following recipe is the "Classic" version of the pie. This recipe originally came from the Pier House in Key West, Florida. 19 inch graham cracker crust (store bought or homemade -- we add a bit of cinnamon to our crust when homemade) 4 eggs, separated 1 14-ounce can sweetened condensed milk (low fat version is OK) 1/2 cup Key lime juice or Persian lime juice 1/2 teaspoon cream of tartar 1/2 teaspoon grated lime rind (optional) 4 egg whites 4 tablespoons sugar Option: Whipped cream and thinly sliced lime garnishes and peel twists Preheat oven to 325 degrees. With an electric mixer, beat the 4 egg yolks on high speed until thick and light in color. Turn off the mixer and add the sweetened condensed milk. Mix on slow speed. Still on low speed, add half the lime juice, cream of tartar, and then the remaining lime juice. Mix until blended. Pour into a prepared 9-in crust and bake for 10-15 minutes or until the center is firm and dry to the touch. Freeze for at least 3 hours before topping with meringue. To make the meringue, heat the egg whites and sugar in the top of a double boiler, stirring frequently, to 110 degrees. Beat on high speed until stiff peaks are formed. Top the frozen pie and return it to the freezer until ready to serve. It will keep for several days. It will keep in the refrigerator also, but meringue will have a tendency to "weep" so eat it quickly if not kept in the freezer. Optional Topping: After initial freezing, top with whipped cream (real, or whipped topping) and garnish with thinly sliced limes and twisted strips of lime zest. Serves 6 - 8