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Archive for the ‘Desserts’ Category

Cinnamon Apple Crumble

Serves 6-8

  • 1 pkg cinnamon rolls, thawed
  • 10 oz apple pie filling

Topping:

  • 1/2 cup sugar
  • 1 cup flour
  • 1/2 cup butter, softened
  1. Preheat oven to 350°F.  Remove thawed cinnamon rolls from package and place on a cutting board. 
  2. Top rolls with apple pie filling.  Using a sharp knife cut rolls and pie filling into small pieces until well combined.  Place cut up rolls and pie filling into pie pan. 
  3. For topping: Combine sugar and flour.  Mix in butter until mixture is crumbly.  Sprinkle over rolls and apple pie filling.  Bake for 40-45 minutes.

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Makes 6 servings

  • 1 small (2 1/2 lb) golden sweet pineapple, crown and rind removed, “eyes” cut out
  • 6 seedless clementine oranges, peeled, separated into segments
  • 1 pint strawberries, hulled, halved
  • 2 kiwifruit, peeled, halved lengthwise, cut into slices
  • 3/4 cup dried unsweetened coconut chips or shavings
  • vanilla yogurt or sweetened sour cream
  • fresh mint leaves, for garnish (optional)
  1. Quarter pineapple lengthwise; remove core.  Cut crosswise into small chunks.  Place in large serving bowl.  Add clementine segments, strawberries, kiwifruit, and coconut; gently toss. 
  2. Spoon into dessert glasses.  Top with a dollop of vanilla yogurt or sweetened sour cream.  Garnish with mint sprigs, if desired.

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Makes 16 servings

Cake

  • 1/2 cup cake flour (not self-rising)
  • 1/3 cup unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 5 large eggs, whites and yolks separated
  • 3/4 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • confectioners’ sugar, for dusting

Filling

  • 2 pints peppermint ice cream or 2 pints vanilla ice cream mixed with 30 crushed hard peppermint candies (1 cup), softened
  1. Cake: Preheat oven to 400°F.  Line a 15 1/2 x 10 1/2 x 1 inch jelly roll pan with nonstick foil.  In bowl, combine flour, cocoa powder, baking powder and soda and salt. 
  2. Place egg whites and yolks in 2 separate large bowls.  With mixer at medium speed, beat egg whites until foamy.  Gradually beat in 1/2 cup of the sugar.  At high speed, beat whites just until stiff – but not dry – peaks form.  With same beaters, beat yolks with remaining 1/4 cup sugar for 3 minutes until thickened; beat in vanilla. 
  3. At low speed, beat half the flour mixture into yolks.  Fold in half the whites.  Fold in remaining flour, then remaining whites.  spread in pan.  Bake 12 minutes, until top springs back when pressed.  Dust a clean kitchen towel with confectioners’ sugar; invert cake onto towel.  Remove pan; peel off foil.  Starting from a long end, roll up cake in towel; place seam side down on rack; cool completely. 
  4. Filling: Unroll cake; spread evenly with peppermint ice cream; roll up cake.  Wrap tightly in nonstick foil and freeze, seam side down, overnight, until firm. 
  5. Unwrap cake; rim ends.  dust with confectioners’ sugar.  Slice; serve immediately. 

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Serves 8

Filling

  • 5 medium cooking apples, cored, peeled and sliced
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter or margarine
     

Topping

  • 1 cup All-Purpose Flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup All Vegetable Shortening
  • 1 egg, slightly beaten
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  1. Heat oven to 400ºF. Spray an 8×8 baking dish with Cooking Spray.
  2. Filling: Place apples in a large mixing bowl. Combine sugar, flour, cinnamon and nutmeg in small mixing bowl. Pour sugar mixture over apples; toss and stir to combine. Pour apples into prepared pan; dot with butter.
  3. Topping: Food processor method: In a food processor, combine flour, sugar, baking powder and salt. Pulse in All-Vegetable Shortening until coarse crumbs form. In a small bowl, mix egg, milk and vanilla; add to flour mixture and pulse to combine. Drop biscuit mixture in 8 mounds on top of fruit.  Or combine flour, sugar, baking powder and salt in a medium mixing bowl; cut in shortening until coarse crumbs form.
  4. Combine egg, milk and vanilla in a small bowl; add to flour mixture. Stir just until moistened. Drop biscuit mixture in 8 mounds on top of fruit.
  5. Bake at 400ºF for 30 minutes, or until golden brown. Let stand 10 minutes before serving. Serve warm with cream or ice cream, if desired.

Apple-Cranberry Variation: Add 1 cup fresh cranberries and 1/2 cup additional sugar to the filling mixture. Proceed as directed.

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Makes 8 servings

  • 3 cups milk
  • 1 pkg (8 serving size) or 2 pkg (4 serving size each) chocolate flavor instant pudding
  • 2 cups thawed whipped topping
  • 16 chocolate sandwich cookies, chopped (about 2 cups)
  • 8 maraschino cherries
  1. Pour milk into medium bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes.  Gently stir in whipped topping. 
  2. Spoon 2 tbsp of the chocolate cookies into each of eight 8 to 9 oz paper drinking cups.  Cover evenly with half of the pudding mixture.  Repeat layers.  Cover with foil. 
  3. Freeze 5 hours or until firm.  Remove from freezer about 15 minutes before serving.  Let stand at room temperature to soften slightly.  Peel away paper to unmold onto dessert plates.  Top each with a cherry.  Store leftovers in freezer. 

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Makes 12 servings

  • 4 squares semi-sweet baking chocolate
  • 14 chocolate sandwich cookies, divided
  • 1 pkg (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 1 tub (8 oz) whipped topping, thawed
  1. Melt chocolate as directed on package; set aside until ready to use.  Line 8 1/2 x 4 1/2″ loaf pan with foil, with ends of foil extended over sides of pan.  Arrange 8 of the cookies evenly on bottom of pan.  Crumble remaining 6 cookies; set aside. 
  2. Beat cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended.  Stir in whipped topping.  Remove about 1 1/2 cups of the cream cheese mixture; place in medium bowl.  Stir in melted chocolate. 
  3. Spread remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies.  Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture.  Cover.  Freeze 3 hours or until firm.  Remove from freezer; invert into serving plate.  Peel off foil; let stand at room temperature to soften slightly before cutting to serve. 

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Makes 16 servings

  • 1 1/2 cup graham cracker crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 2 tbsp sugar
  • 4 pkg (8 oz each) Neufchatel cheese, softened
  • 1/2 cup sugar
  • 1 pkg (12 oz) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
  • 1 tub (8 oz) whipped topping, thawed, divided
  1. Line 13×9″ baking pan with foil, with ends of foil extended over sides of pan.  Mix graham crumbs, butter and 2 tbsp sugar; press firmly onto bottom of prepared pan.  Refrigerate while preparing filling. 
  2. Beat Neufchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended.  Smash drained berries with fork; stir into cheese mixture.  Gently stir in 2 cups of the whipped topping.  Spoon over crust; cover. 
  3. Refrigerate 4 hours or until firm.  Use foil handles to remove cheesecake from pan before cutting into pieces to serve.  Top with the remaining whipped topping.  Store leftover cheesecake in refrigerator. 

How-to: Have fresh berries on hand?  Simply omit frozen berries and increase sugar to 3/4 cup.  Add 3 cups fresh mixed berries and the sugar to the Neufchatel cheese.  Mix with electric mixer on medium speed until well blended.  Continue as directed. 

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