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Creamy Cheesecake Pie Submitted by: Terry Barker , Springfield Missouri Ingredients: 2 (8 oz) pkg cream cheese ½ cup sugar ½ cup sour cream 1 Tablespoon Lemon Juice 1 teaspoon lemon peel 2 Eggs 1 Graham cracker Pie Crust Preheat over 375 Method: Beat cream cheese until creamy. Add sugar and beat well. Add sour cream, lemon juice and peel, beat well Add eggs one at a time mixing well, on low, after each one Pour into pie shell Bake at 375 35 to 40 minutes or until center is set |
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Peanut Butter Marbled Brownies Submitted by: Shaunna Huebner San Antonio TX Ingredients: Filling: 2 3oz pkg cream cheese, softened ½ cup peanut butter ¼ cup white sugar 1 egg 2 Tablespoons milk Brownie: 1 cup butter or margarine, melted 2 cups white sugar 2 teaspoons vanilla 3 eggs ¾ cup unsweetened cocoa powder 1 ¼ cups flour ½ teaspoon baking powder 1 cup semisweet mini chocolate chips Method: Preheat oven 350 grease 9X13 baking pan In medium bowl, combine cream cheese, peanut butter, ½ sugar, 1 egg and milk beating until smooth. Set aside In large bowl, mix together melted butter, 2 cups sugar and vanilla flavoring. Add remaining 3 eggs one at a time, beating well after each. Combine flour, cocoa, baking powder and mix into batter. Stir in chocochips Remove 1 cup chocolate batter. Set aside Spread remaining batter into prepared pan. Spread peanut butter batter over top Drop reserved chocolate batter by teaspoons over the filling layer Using a knife, gently swirl through the top layers for marble effect. Bake preheated oven 35 to 40 minutes or until center tests firm Cool completely before cutting into bars. |
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| Frozen
Strawberry Margarita Dessert
Submitted by: Amiee Lawrence Wellesley MA |
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| Chocolate
Filled Angel Food Cake Submitted by: Amiee Lawrence Wellesley MA Another easy but wonderful dessert recipe from
Amiee |
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Chocolate Fudge Cherry Cake Submitted by: Amiee Lawrence Wellesley MA Easy and Fast baking is good for me so I base my baking on recipes that use a cake mix to start with. Ingredients: 1 box Devil Food Cake Mix 1 can Cherry Pie Filling 2 Eggs 1 teaspoon almond flavoring Frosting: 1 cup granulated sugar (yes-white granulated sugar) 5 Tablespoons butter 1/3 cup milk 6oz chocolate chips Method: Mix by hand, cake mix, pie filling, eggs and flavoring. Pour batter into greased and floured 13x9x2 pan bake at 350 35-40min For frosting: place sugar, butter and milk in saucepan. Bring to boil; boil 1 minute Remove from heat Stir in chocolate chips, stirring until smooth Pour frosting mix over warm cake |
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Summer Delight Cake – (freezer dessert) Submitted by: Lauren Belten Bristol CT These are my favorite summer desserts, mostly no-bake and make-ahead 1 angle food cake (store bought) 1 quart orange sherbet – softened 1 quart lime sherbet – softened 16 oz frozen whipped topping, thawed (I use lite) Method: Slice cake horizontally into 3 layers Spread orange sherbet on one layer, lime sherbet on one layer Place cake with orange sherbet on plate – sherbet side up Place cake with lime sherbet on top of orange – sherbet side up Place third cake layer on top Frost top and sides with thawed whipped topping Freeze / once frozen completely wrap in foil until ready to serve |
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Layered Ice Cream Dessert Submitted by: Lauren Belten Bristol CT These are my favorite summer desserts, mostly
no-bake and make-ahead |
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| Blueberry Dessert Submitted by: Sheila Somers |
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| Meringue Submitted by: Rosemary O’Shea |
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| Sweet Potato Pecan
Pie Submitted by: Rose Lynn Gately Ingredients: 1 can sweet potato yams or equal amount of cooked sweet potatoes/yams (2 cups cooked) ¼ Cup brown sugar 1 egg beaten heavily 2 teaspoons white sugar 1 Tablespoon butter 1 Tablespoon Vanilla extract 1/8 teaspoon nutmeg 1/8 teaspoon allspice ¼ teaspoon cinnamon ¼ teaspoon salt Syrup Ingredients: ¾ cup white sugar ¾ cup dark corn syrup 2 Eggs 2 teaspoons vanilla extract ¼ teaspoon salt 2 Tablespoons butter 1 cup pecan halves 1 8”pie shell Glaze Topping Ingredients: ½ cup dry roasted pecan, chopped fine 1 cup water ½ cup brown sugar 1 teaspoon vanilla extract Method: 1. Combine filling ingredients, except pecans, mixing well until syrup darkens. Stir in pecans pour into pie shell 2. For syrup: Combine all syrup ingredients, except pecans, and pie shell. Mix well until syrup darkens. Stir in pecans, pour over pie filling in pie shell 3. For Glaze: In a saucepan, combine water and sugar and bring to a boil. Remove from heat, stir in vanilla; blend in pecans. Pour over top of pie 4. Bake at 375 30 to 40 minutes till set best cooled completely before serving |
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| Sweet Potato
Pudding Submitted by: Rosemary O’Shea, North Palm Beach, Florida This is a very old fashioned recipe but I love making it. Ingredients: 2 large sweet potatoes, peeled and grated ½ cup melted butter 1 cup sugar ¼ teaspoon cinnamon ¼ teaspoon allspice 2 cups milk 1 Tablespoon flour 1 teaspoon vanilla Method: Preheat oven to 350 grease 2 quart baking dish (I use a glass dish) In a large mixing bowl, combine all ingredients stirring by hand until well mixed. Pour into prepared pan. Bake 25 minutes or until it begins to set, then stir gently, and continue baking for 15 to 20 minutes. You need to watch the baking process so as to not over bake. This is like a crustless pie – Low on Carbs . |
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| Brownie Pudding Submitted by: Sheila Somers |
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| Apple Crisp Submitted by: Rita Wallace, Winchester, NH Ingredients: 4 cups pared, cored baking apples (I use granny smith) 1 tablespoon lemon juice 1/3 cup flour 1 cup oatmeal, uncooked ½ cup brown sugar ½ teaspoon cinnamon 1/3 cup melted butter or margarine preheat oven to 375/grease 1 ½ qt. baking dish Method: Pour prepared apples into prepared baking dish Sprinkle apples with lemon juice Combine dry ingredients and mix with melted butter till coarse and crumbly Sprinkle dry crumbly mixture over apples Bake uncovered 40 to 50 minutes Serve either warm or cold. Great with ice cream. I sometimes add raisins and/or dried cranberries to the apples . |
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Brownie Pudding Submitted by: Rita Wallace, Winchester, NH My family loves puddings for dessert and this one is decadent Ingredients: 1 cup flour 2 tablespoons cocoa ½ cup milk 1 teaspoon vanilla ¾ cup sugar 2 teaspoon baking powder 2 tablespoons oil Topping: ¾ cup brown sugar ¼ cup cocoa 2 cups very hot water Method: Combine flour, sugar, 2 TBL cocoa, baking powder. Add milk, oil & vanilla and mix until smooth Pour into a greased 8x8x2 baking pan Combine ¼ cup cocoa, & brown sugar, spread over batter. Pour hot water over sugar mixture Bake at 350 for 40 minutes The water mixture sinks to the bottom making a pudding with a cake-like top. Serve hot/warm or cold with whipped cream is the best. |
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Danish Bread
Pudding Submitted by: Sheila Somers, Ludlow, MA Ingredients: 4 eggs 1 quart milk ½ cup white sugar 8 to 10 full-size day-old danish (any flavor or mixed flavors) (use cake/bread type pastry-do not use puff pastry) cinnamon optional: raisins and/or chopped walnuts to taste Method: Butter an oblong glass baking dish Break danish into large chunks and place in buttered baking dish. Combine eggs, milk and sugar – beat Add optionals if desired Pour over danish, sprinkle with cinnamon Bake at 325 in a water bath 45 to 50 minutes Meanwhile Prepare Sauce: In a saucepan, combine ½ cup milk and 2 cups confectioners sugar. Add 2 tablespoons brandy Cook and reduce while pudding is baking When pudding is done baking, immediately pour sauce over baked pudding Let cool or serve warm DO NOT COVER WHILE COOLING OR REWARMING Refrigerate |
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Grapenut Pudding Submitted by: Rorey Lickton, Kitter, Rhode Island Ingredients: 2/3 CUP GRAPE NUTS ½ CUP WHITE SUGAR SCANT SALT 4 EGGS 4 CUPS MILK 1 TEASPOON VANILLA Method: Combine dry ingredients in a glass baking dish. Beat eggs slightly, add milk, vanilla & salt. Pour liquid ingredient mixture over dry ingredients in glass baking dish. Let stand for 10to15 minutes Place baking dish into a shallow pan of water and bake (uncovered) at 325 for 60 minutes. Cool and Refrig Serve warm or cold with whip cream |
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| Indian Pudding Submitted by: Rita Wallace, Winchester, NH This is a very old fashioned recipe but we love it Ingredients: 1 quart milk 2 tablespoons butter 1/2 cup corn meal ½ cup raisins ½ teaspoon cinnamon ½ cup brown sugar ½ teaspoon salt ½ teaspoon ginger 3 eggs, beaten 1/2 cup molasses or maple syrup Method: Bring milk and butter to a boil. Add cornmeal, stirring constantly, till smooth and well blended and slightly thickened. Remove from stove, add eggs, sugar, salt, cinnamon, ginger, raisins and molasses. Mix well and put into a baking dish about 2” deep. Cover with wax paper. Bake 60 minutes (approximately) at 400 in a pan of water until wax paper can be lifted off without wax paper sticking to it. Serve warm with ice cream or whipped cream |
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| Cheap
Chocolate Cake Submitted by Kelli Liu – Nevada Ingredients/Method Combine in a large mixing bowl: 3 Cups flour 2 Cups sugar ½ Cup cocoa 2 teaspoons baking soda 1 teaspoon salt Add: 2 Tablespoons vinegar 2 teaspoons vanilla 2/3 Cup salad oil 2 Cups cold water Beat all ingredients together until well mixed. Spread in a greased oblong cake pan. Bake at 350 degrees 30 to 35 minutes. Cool completely and frost (I love white buttercream frosting and chocolate sprinkles) Cake stays real moist for several days |
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| Cinnamon Apple
Cake Submitted by: Pam Somers, Boston, MA Ingredients: 1 ¾ cups white sugar, divided 1 ½ & ¼ ½ cup stick margarine (1 stick) 1 teaspoon vanilla 6 oz (block style) fat free cream cheese, softened 2 large eggs 1 ½ cups flour 1 ½ teaspoon baking powder ¼ teaspoon salt 2 teaspoons ground cinnamon 3 cups chopped peeled Rome apples (about 2 large) - I used cortland cooking spray bundt pan Method: Beat together 1 ½ cups sugar, margarine, vanilla and cream cheese at medium speed till well blended. Add eggs one at a time beating after each one. Combine flour salt and b. powder and add to creamed mixture beating at low speed till well blended. Combine chopped apples and remaining ¼ cup sugar. Add to batter mixing till blended. Pour into well-greased bundt pan. Bake at 350 for 1 hour 15 min. (I checked mine at 1 hour and it was about done.) Cool the cake completely on a wire rack before removing from pan |
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| Cranberry Swirl
Cake Submitted by: Deryl
Young, Conneatville, PA |
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| Pistachio Cake Submitted by: Sheila Somers, Ludlow, Mass |
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