Easy Bavarian Cream Sauce

Recipe via: Cynthia Harris

1 large package instant vanilla pudding
2 cups whipping cream
2 - 3 TBSP icing  sugar
2tsp vanilla

Mix vanilla pudding according to pkg directions
Whip cream - add icing sugar to taste
Combine mixtures

Serve over slices of white cake or inside cream puffs
Drizzle with chocolate sauce
Walla a light but decadent dessert

Rhubarb Delight Dessert

Recipe via: Ruth Thompson

This dessert  is just what it says ... "A Delight". Very light and not overly sweet 

Bake @ 350o

9 X 13 Pan

 

Base:

Mix like pastry, press into 9 x 13 pan - Bake for 10 mn @ 350o

 2 cups flour

 1 cup butter

 2 tsp sugar

1/4 tsp salt 

Custard:

 1 cup evaporated milk

 1/4 tsp salt

 4 TBSP flour

 2 cups white sugar

 6 egg yolks (beaten)

 6 cups rhubarb

To beaten egg yolks add rest of custard ingredients

Mix and add rhubarb

Pour over base

Bake 1 hour @ 350o

Meringue Topping:

 6 egg whites (stiffly beaten)

 6 tsp sugar

 2 tsp vanilla

Spread on top of rhubarb custard

Bake 350o for 10 - 15 minutes until golden brown

CrockPot Crème Brulee Recipe

 http://crockpot365.blogspot.com/2008/02/crockpot-crme-brulee-recipe.html


Oh yes I did! And I'm so excited! Crème Brulee is my absolute most favorite dessert ever. I scour the dessert menu at every restaurant hoping that it will be there. But now I can make it at home---in my most favorite kitchen appliance----without spending $40 on dinner first. ; surprise your loved one with a gourmet dessert that tastes like a million bucks.

--2 cups heavy cream
--5 egg yolks
--1/2 cup sugar (baker's or fine sugar is better so the granules disappear)
--1 T good vanilla
--1/4 cup raw sugar (for topping, add later)

Find a heat-resistant dish that fits inside of your stoneware insert. Fit it in, and using a cup or pitcher, pour water around the edges so there is water 1/2 - 3/4 of the way up the sides of the dish. Push it down with your hand if it starts to float up. Take the dish back out. If you have separate dessert ramekins, do the same thing after nestling them all inside.

--whip the 5 egg yolks in a medium-sized bowl
--slowly add the cream and baking sugar while mixing
--add the vanilla

Pour mixture into the dish and carefully lower into the stoneware without sloshing water into the dish.

Cover and cook on high for 2-4 hours. If you are using little ramekins, check after an hour; I'm not sure how long they will take. Custard should be set with the center still a bit jiggly. Touch lightly with your finger to check. Unlike an oven, it will be difficult to overcook this. Try not to worry.
I cooked the one above for 4.25 hours on high.

VERY carefully (use oven gloves!) remove dish and let cool completely on counter, then chill in the refrigerator for 2-3 hours.

Sprinkle the 1/4 cup of raw sugar evenly over the top of the custard. Move your oven rack to the top rung and broil for 3-10 minutes, checking often. The sugar will boil and brown.

Cool again in the fridge for a few hours.

Amazing. Utterly amazing.

Frozen Peaches and Cream Crisp

Recipe via: http://grandmaloyskitchen.blogspot.com/2011/08/ingredient-spotlight-frozen-peaches-and.html

This is definitely a “make ahead” dessert and makes 15 servings so is great for a party. Of course, it keeps well in the freezer so there doesn’t need to be 15 people to eat it at one time. At our house, I make this up, and we eat it over a couple of weeks.




2 c. quick rolled oats

1/2 c. finely chopped nuts (I used walnuts)

1/2 c. firmly packed brown sugar

1/2 c. (1 stick) butter, melted

1 pkg. (8 oz.) cream cheese softened (can be 1/3 less fat, but I’m not sure why one would bother considering the other ingredients)

1 c. powdered sugar, sifted

1 c. frozen whipped topping,thawed
1 can (14 oz.) sweetened condensed milk (or make your own)
1 c. pureed peaches (about 4 small peaches)
2 c. (1 pt.) whipping cream, whipped till soft peaks form
1-2 additional peaches, peeled and chopped
1-2 drops each red and yellow food coloring

Combine oats, nuts, brown sugar, and melted butter mixing well.
Measure out 1 c. and spread evenly in an 8-in. square pan. Do not press down. Put remaining mixture into a 9x13-in. baking pan (preferably one with a cover) and press down evenly to form a crust.
Bake both pans at 375 degrees 8-12 minutes until golden brown.
Remove from oven. Set crust pan aside to cool 30-45 minutes. When cool enough to touch, crumble mixture in 8-in. pan with your fingers and set aside.

In a medium bowl combine softened cream cheese and powdered sugar stirring until well blended.
Fold in whipped topping until well blended.
Spread mixture over cooled oat crust.
Place in freezer for 30 minutes.

Peel, chop and puree peaches, using a blender or food processor.
In a large bowl mix peach puree and sweetened condensed milk until very well blended.
Gently fold in the whipped whipping cream until very well combined.
Fold in chopped peaches.
Add the red and yellow food coloring and mix well, adding additional coloring until the desired shade is reached.
Pour this mixture over cream cheese mixture in pan.
Sprinkle the reserved oat mixture over the top.
Cover tightly with a piece of plastic wrap.
Place in freezer and freeze at least 6 hours.
To serve, remove from freezer, cut into squares with a moistened kitchen knife and place on dessert plates. Makes 15 servings.
For extended storage cover dessert tightly.

Crunchy Freeze

1/2 cup butter

2 1/2 cups Rice Krispies

3/4 cup brown sugar

1 1/4 cup flaked coconut

1 cup chopped pecans

1/2 gallon vanilla ice cream

Melt butter in 9 x 13 pan

Add Rice Krispies, sugar, coconut and pecans

Mix ell and put in 300* oven for 30 minutes, stirring occasionally until brown ~ cool

Take out half of the mixture and smooth

Add ice cream in a smooth layer and then put the rest of the krispie mixture on top

Cover and freeze

Serve with hot fudge (opt)

Variation - try with  butter pecan ice cream and caramel sauce

Easy Easy Chocolate Sauce

Melt chocolate chips in microwave

Mix with whipping cream

If sauce hardens.. melt again

Praline Sauce

1/2 cup chopped pecans

1 cup brown sugar

1/2 cup half and half

1/2 cup butter

1/2 tsp vanilla

Preheat oven to 350*

Roast pecans for about 10 minutes or until toasted and fragrant.

In a saucepot, combine sugar, half and half, and butter, bring to boil and cook stirring constantly for about 2 minutes.

Remove from heat and stir in pecans and vanilla.

Let cool for about 1 hour stirring occasionally.

Gingersnap Dessert

Recipe via Jenni Martens

Line 8 x8 pan with crust of:
     Bag of crushed gingersnap cookies
     1/2 cup margarine

Bake 20 minutes

Boil - scald:
     2/3 cup whipping cream
Add:
     8 oz Hershely milk chocolate bar and sitr till it melts

Pour onto crust and chill 2 hours until set
Drizzle melted white chocolate toberlone chocolate bar over top

Peach Dessert

Recipe via Jenni Martens

Mix and line a 9 x 13 pan - then chill 15 minutes
Crust:
     1 1/3 cup graham crumbs
     1/4 cup sugar
     1/3 cup butter melted

Second Layer:
Beat together:
     1 - 8 oz pkg cream cheese
     1/4 cup sugar

Gradually add:
     1/4 cup milk

Fold above into:
     3 1/2 cups Cool Whip and spread over crust

Place on top of filling:
     1 or 2 - 16 oz cans sliced peaches (drained)
Chill

Jello Layer:
Dissolve:
     1 small pkg peach jello
     3/4 cup boiling water
     1/2 cup cold water put in ice cubes

Stir until thickened
Spoon jello over peaches

Chill until firm - about 3 hours or overnight

Orange Refrigerator Sheet Cake

Recipe via Sharon Ferby

Mix and bake as per directions:
     1 pkg Duncan Hines white cake mix

Dissolve:
     1 pkg orange jello (4 serving size) or switch up the flavor if desired
     3/4 cup boiling water
Add:
     1/2 cup cold water
Set aside

Poke deep holes about 1 " apart in cake (still in pan) with a meat fork
Pour gelatin mixture into holes
Refrigerate cake while preparing topping

In a chilled bowl - blend and whip until stiff:
     1 envelope whipped topping mix (2 - 2/12 cups yield)
     1 pkg (4 serving size) vanilla Instant pudding
     1 1/2 cups cold milk
     1 tsp vanilla

Immediately frost cake with whipped topping/pudding mixture and store in refrigerator
Serve chilled
Frosted cake may be frozen for storage

Delicious Strawberry Dessert

Recipe via Louise Selk

Crumb crust:
     1 cup sifted flour
     1/4 cup brown sugar
     1/2 cup chopped walnuts or pecans
     1/2 cup melted butter

Mix until mixture is crumbly
Put on a baking sheet - bake in oven @ 350* for 10 - 20 minutes - just until lightly browned
Sprinkle in bottom of 9 x 13 cake pan (reserving 1/4 of mixture for top)

Strawberry Layer:
Combine in large bowl and beat at high speed to stiff peaks (takes about 10 minutes)
     2 egg whites
     1 cup white sugar
     2 cups fresh strawberries or 1 - 10 oz pkg frozen berries, partially thawed (reduce sugar to 2/3 cup)
     2 TBSP lemon juice

Fold in:
     1 cup whipping cream (whipped)

Spoon over crumbs
Top with remaining crumbs
Freeze 6 hours or overnight
Cut into squares - trim with whole strawberries

Pineapple Refrigerator Dessert

Recipe via Aunty Barbara Grisack

Crust:
Mix together:
     2 1/2 cups graham wafes or vanilla wafers
     1/2 cup melted butter
Press into 9 x 13 pan - reserve 1/4 cup crumbs to sprinkle for topping
Bake 325* flor 15 minutes - Cool

Filling Layer:
Beat together until fluffy and light:
     1/2 cup butter
     gradually add:
         1 1/2 - 1 3/4 cups icing sugar
     2 eggs

Spread over crumb mixture

Whip:
     1 cup whipping cream
 
Fold into whipping cream:
     1 can (( 1 1/2 cups) crushed pineapple - drained

Spread over butter mixture
Sprinkle with crumbs
Refrigerate

Frozen Yogurt Cake

Graham Crust:
2 cups graham wafer crumbs
1/3 cup melted butter
Mix and put in 9 x 13 pan and bake for 10 minutes - Cool

OR YOU CAN USE THIS CRUST IF DESIRED
 
Crumb crust:
1 cup sifted flour
1/4 cup brown sugar
1/2 cup chopped walnuts or pecans
1/2 cup melted butter

Mix until mixture is crumbly
Put on a baking sheet - bake in oven @ 350* for 10 - 20 minutes - just until lightly browned
Sprinkle in bottom of 9 x 13 cake pan (reserving 1/4 of mixture for top)

1 - 500g (2 cups) containe plain yogurt
1 - 425 g container frozen raspberries in syrup
1 - 250 ml (1 cup) carton whipping cream
1/2 tsp vanilla

Thaw raspberries and blend - mix with yogurt
Whip cream with vanilla
Fold into raspberry mixture
Pour onto crust
Freeze

Strawberry Cream Cheese Delight

Recipe via Melba Baines

Crust:
2 cups graham wafer crumbs
1/3 cup melted butter
Mix and put in 9 x 13 pan and bake for 10 minutes - Cool

Beat:
1 pkg (125 gram size) cream cheese (softened)
1/2 cup milk

Combine:
1 pkg (large) vanilla instant pudding made with 1 cup milk
1 pkg Dream Whip made with 2 cups milk as per directions on box

Combine cream cheese mixture with pudding/cream mixture
Pour over crust - Let set 1 or 2 hours

Combine:
1 small pkg strawberry jello
1 cup hot water
1 pkg frozen strawberries

Pour over vanilla/cream cheese layer
Set

Butterscotch Delicious Dessert

Recipe via Louise Selk
I love, love, love this dessert and would eat it everyday!!

Filling recipe is for a 9 x 9 pan - double filling recipe for a 9 x 13 pan

Crumb crust:

     1 cup sifted flour
     1/4 cup brown sugar
     1/2 cup chopped walnuts or pecans
    
1/2 cup melted butter
Mix until mixture is crumbly
Put on a baking sheet - bake in oven @ 350* for 10 - 20 minutes - just until lightly browned
Sprinkle in bottom of 9 x 13 cake pan (reserving 1/4 of mixture for top)

Second Layer:
Whip:
     1 - 1 1/2 cups whipping cream

Separate and beat separately:
     4 eggs

To egg yolks add:
     1 cup brown sugar
     1 tsp vanilla

Fold in beaten egg whites
Pour over crust - sprinkle with crumbs
Freeze

Moxies White Chocolate Brownies

Recipe via Marilyn Petersen

MIX BY HAND

Melt together over low heatt and then let cool
     1/2 cup butter
     9 oz white cake mix

Mix together:
     3/4 cup white sugar
     3/4 cup brown sugar

Add:
     3 eggs
     1/2 cup milk
     1 1/2 tsp vanilla

Mix together and add:
     2 cups flour
     2 tsp baking powder
     1/4 tsp salt
     milk chocolate chips
     white chocolate chips

Mix and put in a 9 x 13 pan
Bake @ 350* for about 40 minutes

Sauce:
Cook on low heat:
     1 cup chocolate chips
     1/2 cup evaporated milk
     1/4 cup sugar
     1 TBSP butter

Drizzle over brownies
*Can add ice cream or whipped cream first before drizzling sauce

Strawberry Pretzel Squares

Recipe via The Brown Eyed Baker via (Source: Kraft Foods)

The ingredients to this dessert are really simple and this doesn’t take much time to throw together, and can be made a day in advance and left to set in the refrigerator (I actually think it’s better this way). Switch up the Jello flavor and berries, or the crumbs that are used as a base. Whatever you do, TRY THIS! It’s definitely one of my all-time favorite summertime desserts.


Crust:
2 cups finely crushed pretzels
½ cup sugar, divided
2/3 cup butter or margarine, melted

First Layer:
1½ pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping

Jello Layer:
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1½ cups cold water
1 qt. (4 cups) strawberries, sliced

PREHEAT oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13×9-inch baking pan. Bake 10 min. Cool.

BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.

Pumpkin Dessert

Recipe via Ward Cookbook via Rita Petersen
Can use brown sugar/flourcrumb crust or graham wafer crust*(recipe below)

Brown sugar / Flour Crumb Crust:
     1 cup sifted flour
     1/4 cup brown sugar
     1/2 cup chopped walnuts or pecans
     1/2 cup melted butter

Mix until mixture is crumbly
Put on a baking sheet - bake in oven @ 350* for 10 - 20 minutes - just until lightly browned
Sprinkle in bottom of 9 x 13 cake pan (reserving 1/4 of mixture for top)
**for this recipe might just want to press mixture into pan(reserving crumbs for top) and then add first layer and bake

First Layer:
Beat:
     2 eggs
     3/4 cup sugar
     8 oz cream cheese

Spread over crumbs and bake 20 minutes @ 350*

Second Layer:
In a saucepan, heat until hot:
     2 cups canned pumpkin

Stir in:
     3 egg yolks
     1/2 cup sugar
     1 TBSP cinnamon
     1 1/2 tsp nutmeg
     3/4 tsp ginger
     Pinch salt

Blend until smooth

Mix:
     1 envelope gelatin
     1/4 cup cold water

Beat until stiff:
     3 egg whites
     1/4 cup sugar

To beaten egg whites add:
     gelatin mixture
     pumpkin mixture

Pour combined mixture over cream cheese layer

Cover with:
     Cool Whip and crumbs

**Graham Wafer Crust:
Press into 9 x 13 pan, saving some crumbs for top: 
      2 cups graham wafer crumbs
     1/3 cup brown sugar
     1/2 cup melted butter

Almond Toffee Tart

Recipe Via OurBestBites.com

Pastry
2 C flour
3/4 C real butter, chilled
2 egg yolks

Filling:

1 1/2 C heavy whipping cream

1 1/2 C sugar

1/4 t salt

2T fresh orange zest (zest from 1 large orange)

2 C sliced almonds

1/4 t pure almond extract

11" or 12" tart pan with removable bottom

To make Pastry:
Preheat oven to 325 degrees. Spray tart pan with cooking spray and set aside.

If you have a food processor, use it! (Directions by hand to follow). Place flour in a food processor. Cut butter into chunks and add to flour. Pulse until mixture resembles crumbs. Add in 2 egg yolks and pulse to combine. If you're doing it by hand. Use a fork, 2 knives, a pastry blender or your fingers to incorporate the butter chunks into the flour. Mix in egg yolks and use your hands to combine the mixture.

Press pastry dough into tart pan and up the sides. Bake for 10 minutes and remove from oven. When pastry is removed, increase oven heat to 375.

While Pastry is baking make filling. In a pot on the stove top set to med-high heat, combing whipping cream, sugar, salt, and orange zest. Bring to a boil and then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and add the almonds and the extract. pour mixture into pastry crust. Cook at 375 for 50-60 minutes or until the top is lightly browned and caramelized. Remove from oven and let cool on a rack. When it is cool enough to handle, remove the rim of the pan to make sure nothing sticks to it. You can then store the tart in the pan with the rim on. Cool completely before serving.

You can make a day in advance as well, just cool completely and wrap in plastic wrap to store.

Frozen Yogurt Dessert

Recipe via Shelly Prince

Crumb crust:
     1 cup sifted flour
     1/4 cup brown sugar
     1/2 cup chopped walnuts or pecans
     1/2 cup melted butter

Mix until mixture is crumbly
Put on a baking sheet - bake in oven @ 350* for 10 - 20 minutes - just until lightly browned
Sprinkle in bottom of 9 x 13 cake pan (reserving 1/4 of mixture for top)

Yogurt layer:
     1 large yogurt
     1 large Cool whip
     1/2 small pkg (1/4 cup) jello same flavor as yogurt

Fold ingredients altogether and put in 9 x 13 pan
Sprinkle crumbs on top

Freeze overnight
Freezes very hard - remove from freezer about 30 - 45 minutes to soften before serving

**Can use a graham wafer crust if desired

Butter Brittle Dessert

Recipe via Ward Cookbook via Bill Binning

Melt:
     1/2 cup butter

Add
     2 cups flour
     1/2 cup oatmeal
     1/2 cup brown sugar
     1 cup pecans chopped

Pat thin on a large cookie sheet
Bake @ 400* for 15 minutes
Crumble while hot and spread 1/2 on bottom of 9 x 13 pan

Drizzle over the crumbs:
     1/2 jar of caramel sauce

Spread:
     1 quart vanilla ice cream over the top

Put the remaining crumbs on top
Drizzle the rest of the caramel sauce on top
Freeze overnight
Serve frozen

Cherry Chow Chows

Recipe via Aunty Barbara Grisack

Roll into crumbs:
     36 graham wafers

Add
     1/2 cup sugar
     1/2 cup butter

Mix and save 1/2 cup crumbs for topping
Line 8 x 10 pan with crumbs
Bake 30 minutes
Cool

Filling:
     2 cups whipped cream
     2 1/2 cups mini marshmallows
     1 can cherry pie filling

Fold marshmallows in whipped cream
Spread half mixture over wafer base
Add cherry pie filling
Add remaining cream mixtue
Sprinkle with reserved crumbs on top
Refrigerate overnight