Ingredients:
1/2 c sugar
3 eggs
4 c milk
1 t vanilla
can of sliced peaches
raisins
cinnamon
white bread
Instructions:
Lay bread down in layers with raisins and peaches in between.
Beat sugar, eggs, milk and vanilla together in a bowl and pour on top of bread layers. Sprinkle with cinnamon.
Bake in 2nd pan of water at 350 degrees for 1 hour.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Thursday, December 16, 2010
Chocolate for Ice Cream
Ingredients:
1 c sugar
1 T flour
1 T butter
1 heaping T cocoa
1 c boiling water
pinch of salt
Instructions:
Mix together sugar, cocoa and flour. Pour boiling water over. Add 1 T butter and pinch of salt. Cook for a few minutes, until it bubbles up good.
1 c sugar
1 T flour
1 T butter
1 heaping T cocoa
1 c boiling water
pinch of salt
Instructions:
Mix together sugar, cocoa and flour. Pour boiling water over. Add 1 T butter and pinch of salt. Cook for a few minutes, until it bubbles up good.
Cherry Rhubarb Pie
Ingredients:
2 pie pastries
1 can dark, sweet cherries
4 c rhubarb, cut into 1 inch segments
1 1/2 c sugar
1/3 c flour
dash salt
Instructions:
Use a couple T of juice, add cherries, rhubarb, flour and salt and pour into pastry shell.
Dot the top with butter. If the contents are too soupy, add a little flour.
Create a lattice pastry top, and flute edges.
Bake at 400 degrees for 50 minutes.
2 pie pastries
1 can dark, sweet cherries
4 c rhubarb, cut into 1 inch segments
1 1/2 c sugar
1/3 c flour
dash salt
Instructions:
Use a couple T of juice, add cherries, rhubarb, flour and salt and pour into pastry shell.
Dot the top with butter. If the contents are too soupy, add a little flour.
Create a lattice pastry top, and flute edges.
Bake at 400 degrees for 50 minutes.
Cherry Peach Pie
Ingredients:
2 pie pastries
3/4 c sugar
1/4 c flour
1/4 c juice from the canned cherries
14.5 oz can of red tart pitted cherries
29 oz can sliced peaches
1/4 t almond extract
Instructions:
Combine sugar and flour, and pour half in bottom of pie pastry. In a bowl, mix together juice, cherries, peaches and almond extract and then pour into pastry.
Evenly pour remaining flour/sugar mixture over the fruit, and dot top with butter.
Top with pastry formed into a lattice design and flute the edges.
Bake at 400 degrees for 40-50 minutes.
2 pie pastries
3/4 c sugar
1/4 c flour
1/4 c juice from the canned cherries
14.5 oz can of red tart pitted cherries
29 oz can sliced peaches
1/4 t almond extract
Instructions:
Combine sugar and flour, and pour half in bottom of pie pastry. In a bowl, mix together juice, cherries, peaches and almond extract and then pour into pastry.
Evenly pour remaining flour/sugar mixture over the fruit, and dot top with butter.
Top with pastry formed into a lattice design and flute the edges.
Bake at 400 degrees for 40-50 minutes.
Cherry Kijafa Cake
Cake Ingredients:
1 package chocolate cake mix
1 small package cherry jello
1/2 c oil
1 c hot water
4 eggs
Cake Instructions:
Mix all ingredients together for 4 minutes.
Bake as directed on cake package.
Poke the top with fork, thoroughly.
Topping Ingredients:
2 c powdered sugar
1/2 c cherry kijafa
Pour or spoon topping mixture over the cake, while warm.
1 package chocolate cake mix
1 small package cherry jello
1/2 c oil
1 c hot water
4 eggs
Cake Instructions:
Mix all ingredients together for 4 minutes.
Bake as directed on cake package.
Poke the top with fork, thoroughly.
Topping Ingredients:
2 c powdered sugar
1/2 c cherry kijafa
Pour or spoon topping mixture over the cake, while warm.
Easter Torte
Ingredients:
1 white cake mix, prepared into batter
4 egg whites, beaten until soft mounds form
3/4 c sugar + 1 T sugar
1/2 t cinnamon
1/3 c chopped black walnuts
cooled, prepared vanilla pudding
Instructions:
Place 2 strips waxed paper crisscross over bottoms of two greased and floured 9 Inch layer pans, allowing ends to extend over rims of pans for easy removal.
Pour 1/2 cake mix batter into each pan, or 1 c each and use remaining batter for 8 cupcakes.
Prepare meringue. As beaten egg whites form soft mounds, gradually add 3/4 c sugar, beating well after each addition. Continue beating well until meringue stands in stiff, glossy peaks.
Spread meringue over cake batter, smoothing with a spatula. Sprinkle with a mixture of 1 T sugar and cinnamon, then sprinkle with nuts.
Bake at 350 degrees for 25-30 minutes, until lightly browned.
Place 1 cooled layer meringue-side down on serving plate. Spread with cooled prepared vanilla pudding mix. Top with second layer, meringue-side up.
Serves 10-12
1 white cake mix, prepared into batter
4 egg whites, beaten until soft mounds form
3/4 c sugar + 1 T sugar
1/2 t cinnamon
1/3 c chopped black walnuts
cooled, prepared vanilla pudding
Instructions:
Place 2 strips waxed paper crisscross over bottoms of two greased and floured 9 Inch layer pans, allowing ends to extend over rims of pans for easy removal.
Pour 1/2 cake mix batter into each pan, or 1 c each and use remaining batter for 8 cupcakes.
Prepare meringue. As beaten egg whites form soft mounds, gradually add 3/4 c sugar, beating well after each addition. Continue beating well until meringue stands in stiff, glossy peaks.
Spread meringue over cake batter, smoothing with a spatula. Sprinkle with a mixture of 1 T sugar and cinnamon, then sprinkle with nuts.
Bake at 350 degrees for 25-30 minutes, until lightly browned.
Place 1 cooled layer meringue-side down on serving plate. Spread with cooled prepared vanilla pudding mix. Top with second layer, meringue-side up.
Serves 10-12
Individual Cheesecakes
Ingredients:
3 8-oz packages cream cheese
5 eggs
1 c sugar
1 t vanilla
Filling Ingredients:
18 oz sour cream
1 t vanilla
1/4 c sugar
Cheesecake Instructions:
Cream the cheese and sugar. Add eggs 1 at a time, and beat well after each. Add vanilla.
Fill cupcake liners 2/3 full. Bake at 325 degrees for 30 minutes. Remove, and center will sink. Fill with the sour cream mixture, and then return to oven 5 minutes.
Top the cooled cheesecakes with the fruit topping of your choice.
3 8-oz packages cream cheese
5 eggs
1 c sugar
1 t vanilla
Filling Ingredients:
18 oz sour cream
1 t vanilla
1/4 c sugar
Cheesecake Instructions:
Cream the cheese and sugar. Add eggs 1 at a time, and beat well after each. Add vanilla.
Fill cupcake liners 2/3 full. Bake at 325 degrees for 30 minutes. Remove, and center will sink. Fill with the sour cream mixture, and then return to oven 5 minutes.
Top the cooled cheesecakes with the fruit topping of your choice.
Layered Jello Salad
Ingredients:
3 colors jello, 2 small boxes each
1 can sweetened condensed milk
1 can evaporated milk
Instructions:
***Each layer must completely be firm before continuing on to the next one!
For each clear layer of jello, boil 1 c water and dissolve 1 packet of jello. Then add 3/4 c cold water.
For each opaque layer of jello, boil 1 c water and dissolve 1 packet of jello. Then add 3/4 c of cold milk mixture.
3 colors jello, 2 small boxes each
1 can sweetened condensed milk
1 can evaporated milk
Instructions:
***Each layer must completely be firm before continuing on to the next one!
For each clear layer of jello, boil 1 c water and dissolve 1 packet of jello. Then add 3/4 c cold water.
For each opaque layer of jello, boil 1 c water and dissolve 1 packet of jello. Then add 3/4 c of cold milk mixture.
Mock Mince Meat Pie
Ingredients:
2 pie pastries
1 1/2 c chopped apples
1 1/3 c sugar
1 c raisins
1/2 t salt
1/2 c canned jellied cranberry sauce
1/2 t cinnamon
1/3 c coarsely chopped nuts
1/4 t ground cloves
1/4 c lemon juice
1/4 t ground ginger
Instructions:
Mix filling ingredients together. Fill crust, dot top with butter, cover with 2nd crust, aerate the top crust and flute the edges.
Bake in a 400 degree oven for 30-35 minutes.
Note: Chilling so crust is firm before baking helps it bake nicely and not shrink so much.
2 pie pastries
1 1/2 c chopped apples
1 1/3 c sugar
1 c raisins
1/2 t salt
1/2 c canned jellied cranberry sauce
1/2 t cinnamon
1/3 c coarsely chopped nuts
1/4 t ground cloves
1/4 c lemon juice
1/4 t ground ginger
Instructions:
Mix filling ingredients together. Fill crust, dot top with butter, cover with 2nd crust, aerate the top crust and flute the edges.
Bake in a 400 degree oven for 30-35 minutes.
Note: Chilling so crust is firm before baking helps it bake nicely and not shrink so much.
Apricot Salad
Ingredients:
2 small packages orange jello
3 1/2 c boiling water
1 c mini marshmallows
1 lg. can apricots, drained (reserving juice), and diced
1 (9 oz) can pineapple
Topping Ingredients:
1 c Cool Whip
1/4 c sugar
1 1/2 T cornstarch
1/2 c pineapple juice
1/2 c apricot juice
1 egg, beaten
dash of salt
Instructions:
Dissolve jello in water, add marshmallows and stir until dissolved. Let stand until almost firm and add fruit.
Topping Instructions:
Mix all together and cook until thick. Cool. Add Cool Whip. Spread over the jello, once it is firm.
Sprinkle the top with chopped pecans, if desired.
2 small packages orange jello
3 1/2 c boiling water
1 c mini marshmallows
1 lg. can apricots, drained (reserving juice), and diced
1 (9 oz) can pineapple
Topping Ingredients:
1 c Cool Whip
1/4 c sugar
1 1/2 T cornstarch
1/2 c pineapple juice
1/2 c apricot juice
1 egg, beaten
dash of salt
Instructions:
Dissolve jello in water, add marshmallows and stir until dissolved. Let stand until almost firm and add fruit.
Topping Instructions:
Mix all together and cook until thick. Cool. Add Cool Whip. Spread over the jello, once it is firm.
Sprinkle the top with chopped pecans, if desired.
Punch Bowl Cake
Ingredients:
1 yellow cake mix, made into 2 layers, baked, and set aside
1 large can crushed pineapple
2-3 big bananas
2 large packs vanilla pudding, prepared
strawberries
1 large container Cool Whip
Instructions:
Layer as follows, in a large punch bowl. 1 layer yellow cake (poke holes in it), 1 layer of sliced bananas, 1/2 the pineapple with 1/2 of its juice, 1/2 the pudding, 1/2 the cool whip, 1 layer cake, bananas, strawberries, pudding, cool whip, chopped nuts if desired.
1 yellow cake mix, made into 2 layers, baked, and set aside
1 large can crushed pineapple
2-3 big bananas
2 large packs vanilla pudding, prepared
strawberries
1 large container Cool Whip
Instructions:
Layer as follows, in a large punch bowl. 1 layer yellow cake (poke holes in it), 1 layer of sliced bananas, 1/2 the pineapple with 1/2 of its juice, 1/2 the pudding, 1/2 the cool whip, 1 layer cake, bananas, strawberries, pudding, cool whip, chopped nuts if desired.
Pumpkin Spice Dessert
Ingredients:
1 c Bisquick
1/2 c brown sugar
1/2 c quick oats
1/4 c butter, softened
1 (16 oz) can pureed pumpkin
1 (13 oz) can evaporated milk
2 eggs
3/4 c sugar
1/2 t cinnamon
1/2 t ground ginger
1/4 t cloves
1/2 c chopped pecans
1/2 c brown sugar
2 T butter, softened
Instructions:
Mix first 4 ingredients until crumbly and press into a 13 by 9 inch pan. Bake 10 minutes at 350 degrees.
Beat the pumpkin, milk, eggs, sugar and spices. Pour over the baked crust and bake at 350 degrees for 20 minutes.
Mix together pecans, 1/2 c brown sugar, and 2 T butter. Sprinkle on top and return to the oven till set (about 15 minutes).
Serve with whipped cream and cinnamon, if desired.
1 c Bisquick
1/2 c brown sugar
1/2 c quick oats
1/4 c butter, softened
1 (16 oz) can pureed pumpkin
1 (13 oz) can evaporated milk
2 eggs
3/4 c sugar
1/2 t cinnamon
1/2 t ground ginger
1/4 t cloves
1/2 c chopped pecans
1/2 c brown sugar
2 T butter, softened
Instructions:
Mix first 4 ingredients until crumbly and press into a 13 by 9 inch pan. Bake 10 minutes at 350 degrees.
Beat the pumpkin, milk, eggs, sugar and spices. Pour over the baked crust and bake at 350 degrees for 20 minutes.
Mix together pecans, 1/2 c brown sugar, and 2 T butter. Sprinkle on top and return to the oven till set (about 15 minutes).
Serve with whipped cream and cinnamon, if desired.
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