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					                                           RUM RAISIN POACHED APPLES
                                                   (Makes 4 servings)

2 cups water                                2 tablespoons dark rum or ½                4 apples; peeled, quartered,
¾ cup granulated sugar                         teaspoon rum extract and                   and cored
½ teaspoon ground nutmeg                       ½ teaspoon vanilla extract              ½ cup raisins

Bring water, sugar and nutmeg to a boil in a large deep skillet. Boil for 5 minutes, stirring occasionally, until slightly
reduced in volume.
Add rum and apples. Cover and simmer over low heat for 10-15 minutes, gently stirring 2 or 3 times, until apples
are tender.
Remove from heat and stir in the raisins. Serve warm or chilled.

                                       FROZEN BANANA ORANGE PUSH-UPS
                                                   (Makes 6 servings)

1 (6 ounce) can frozen orange juice concentrate, thawed                    ½ cup nonfat dry milk
½ cup water                                                                1 cup plain nonfat yogurt
2 bananas

Peel and slice bananas in a blender or the work bowl of a food processor fitted with a metal blade. Add remaining
ingredients. Cover and process until foamy. Pour evenly into 6 small paper cups. Freeze. To eat, squeeze bottom
of cup.

                                              CRANBERRY APPLE CRISP
                                                 (Makes 6 to 8 servings)

3 cups chopped, peeled baking apples                   3 tablespoons all-purpose flour        ¼ cup chopped pecans
2 cups fresh or frozen cranberries                     1½ cups quick-cooking oats             ½ cup all-purpose flour
1 cup granulated sugar                                 ½ cup packed brown sugar               ½ cup butter, melted

Preheat oven to 350°F. Grease an 11x7x2-inch baking dish.
Combine apples, cranberries, granulated sugar and 3 tablespoons flour. Place in prepared baking dish.
In a small bowl, mix oats, brown sugar, pecans, ½ cup flour, and butter until crumbly; sprinkle over apple mixture.
Bake for 50-55 minutes or until the fruit is tender.

**COOKING TIP**
         Measure oats as you would flour by spooning the oats into a dry measuring cup, then leveling them off with
a straight-edged spatula. If you use the scoop-and-shake method, you will use more oats than you should which
will cause your recipe to come out dry.

                                        CHOCOLATE CHIP CARAMEL ROLLS
                                                        (Makes 6 rolls)


¼ cup brown sugar                                                  2 tablespoons butter

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1 tablespoon light corn syrup                                 ¼ cup milk
1 cup all-purpose flour                                       1 tablespoon butter
1 tablespoon wheat germ                                       2 tablespoons granulated sugar
1½ teaspoon baking powder                                     ¼ teaspoon grated orange peel
3 tablespoons shortening                                      ¼ cup miniature semi-sweet chocolate pieces

In a small bowl, combine brown sugar, 2 tablespoons butter and corn syrup. Microwave on high power for 1-2
minutes or until butter is melted and brown sugar is dissolved. Stir to combine. Evenly divide mixture among six (6-
ounce) custard cups. Set aside.
In a mixing bowl, stir together flour; wheat germ, and baking powder. Cut in shortening until mixture resembles
coarse crumbs. Add milk all at once; stir just until dough clings together. Turn out onto a lightly floured surface.
Knead gently for 15-20 strokes. Roll into a 10x6-inch rectangle.
In a small bowl, microwave 1 tablespoon butter on high power for 30-60 seconds or until melted. Brush over dough.
Combine sugar and orange peel; sprinkle over dough. Sprinkle chocolate pieces over dough. Beginning from short
side, roll up jelly-roll style. Seal seams.
Slice into 1-inch pieces. Place dough slices, cut side down, in custard cups. Arrange cups in a circle in the
microwave. Cook on high power for 2-3 minutes or until a wooden toothpick comes out clean, turning and
rearranging cups once after 1 minute. Let cool for 1 minute. Loosen sides and invert onto a serving plate. Spread
any remaining caramel mixture from cups onto rolls. Serve warm.

                                      CHOCOLATE CHIP COOKIE BRITTLE
                                             (Makes about 2¼ pounds)

1 cup butter, softened                                        2 cups all-purpose flour
1 cup granulated sugar                                        1 (12-ounce) package semi-sweet chocolate chips
1½ teaspoons vanilla extract                                  1 cup chopped nuts*
1 teaspoon salt

Preheat oven to 375°F.
In a large mixing bowl, beat butter, granulated sugar, vanilla and salt. Gradually beat in flour. Stir in 1½ cups
chocolate chips and nuts. Press into an ungreased 15x10-inch jelly-roll pan. Bake for 20-25 minutes or until golden
brown and set. Cool in pan until just slightly warm.
Microwave remaining chocolate chips in a heavy-duty plastic bag on high power for 1 minute; knead bag to mix.
Microwave at additional 10 second intervals, kneading until smooth. Cut a small hole in a corner of the bag;
squeeze to drizzle over cookie brittle. Allow chocolate to cool and set; break into irregular pieces.
*Note: Omitting nuts could cause brittle to become dry.

                                            ENGLISH ORANGE TRIFLE
                                                (Makes 12 servings)

1 package Pillsbury Date or Cranberry Quick Bread Mix                 1 tablespoon grated orange peel
¼ to ½ cup orange flavored liqueur or orange juice                    2 cups whipping cream
1 (3-ounce) package vanilla pudding and pie filling mix               1 (12-ounce) jar orange marmalade or
   (not instant)                                                         peach jam
2 cups milk                                                           1 tablespoon powdered sugar


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Preheat oven to 350°F. Grease and flour bottom only of an 8x4 or 9x5-inch loaf pan.
Prepare and bake quick bread mix according to package directions. Cool completely. Cut bread into 1-inch
squares; place in shallow baking dish. Drizzle with orange liqueur. Cover and let stand for about 2 hours.
Meanwhile, in a medium saucepan, combine pudding, milk and orange peel. Bring to a boil over medium heat,
stirring constantly. Boil for 1 minute and remove from heat. Cover surface with plastic wrap; cool for 1 hour.
Meanwhile, whip 1 cup cream until stiff; fold whipped cream into cooled pudding.
Line a 2 or 2½-quart bowl with plastic wrap. Spread 1 cup of the pudding mixture in the bottom of the bowl. Add 
of bread squares; spread with of the marmalade and 1 cup of the pudding mixture. Starting with bread squares,
repeat layers 2 more times. Cover with plastic wrap; refrigerate at least 4 hours or overnight.
Unmold trifle onto a serving plate. In a small bowl, beat 1 cup whipping cream until soft peaks form. Add powdered
sugar; beat until stiff peaks form. Frost trifle. Garnish as desired. Refrigerate to store.

                                          **SPICE-APPLE CUPCAKES**
                                                Katie LaCombe
                                      (Makes 18 small or 12 large cupcakes)

1½ cups sifted all-purpose flour             Pinch nutmeg                        1 cup finely chopped apples
1 tablespoon baking soda                     ½ cup butter or margarine           ¼ cup packed brown sugar
½ teaspoon salt                              ¾ cup granulated sugar              ¼ cup finely chopped nuts
½ teaspoon cinnamon                          1 egg                               ½ teaspoon cinnamon
                                             ½ cup milk

Preheat oven to 350°F. Line muffin tin with paper liners.
In a small bowl, combine flour, baking soda, salt, ½ teaspoon cinnamon, and nutmeg; set aside. In a large mixing
bowl, cream butter and sugar until creamy. Add egg and beat well. Add flour mixture alternately with milk. Fold in
apples.
In a small bowl, combine brown sugar, nuts, and ½ teaspoon cinnamon; mix until crumbly. Pour batter evenly in
muffin liners (about half full); sprinkle brown sugar mixture on top. Bake for 20 minutes.

                                            CHOCOLATE CAKE ROLL
                                                (Makes 10 servings)

cup all-purpose flour                                        ½ cup granulated sugar
¼ cup unsweetened cocoa powder                                Sifted powdered sugar
¼ teaspoon baking soda                                        2 cups whipped topping or chocolate pudding
4 egg yolks                                                   2 (1-ounce) squares semi-sweet chocolate
½ teaspoon vanilla extract                                    1½ tablespoons butter
cup granulated sugar                                         ¾ cup sifted powdered sugar
4 egg whites                                                  1½ tablespoons hot water

Preheat oven to 375°F. Grease and lightly flour a 15x10x1-inch jelly-roll pan.
In a small bowl, combine flour, cocoa, and baking soda; set aside. In a medium mixing bowl, beat egg yolks and
vanilla on high speed for 5 minutes or until thick and lemon colored. Gradually add cup granulated sugar, beating
on high speed until sugar is almost dissolved.


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Thoroughly wash the beaters. In another mixing bowl, beat the egg whites on medium speed until soft peaks form
(tips curl). Gradually add ½ cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk
mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread
batter evenly in prepared pan.
Bake cake for 12-15 minutes or until cake springs back when lightly touched. Immediately loosen edges of the
cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Carefully roll up towel and cake,
starting from a short side. Cool cake completely on a wire rack.
Meanwhile, melt chocolate and butter in a small saucepan over low heat, stirring frequently; remove from heat. Stir
in ¾ cup powdered sugar and hot water. Stir in additional hot water, if needed, to reach drizzling consistency.
Unroll cake and remove towel. Spread whipped topping or pudding to within 1 inch of the edges. Re-roll cake and
drizzle with chocolate glaze.

                                              BAKED GINGER PEARS
                                             (Makes 8, ½ pear servings)

8 canned no-sugar-added pear halves, in                        ½ teaspoon ground ginger
   natural juices                                              ¼ cup unsalted dry-roasted chopped pecans
½ cup packed brown sugar                                       Crystallized ginger
1 teaspoon fresh lemon juice

Preheat oven to 350°F.
Drain pears, reserving juice. Arrange pear halves close together in a baking dish, cut side up. Set aside.
In a small bowl, combine brown sugar, lemon juice, ginger and pecans; mix well. Spoon into pear halves and
sprinkle lightly with ground ginger. Pour reserved pear juice around pears to cover bottom of dish. Bake 15-20
minutes.
Serve warm or cover and refrigerate to serve chilled. Garnish with bits of crystallized ginger.

                                            CHERRY CHIFFON DESSERT
1 (21-ounce) can cherry pie filling                            1 (15-ounce) can crushed pineapple
1 (14-ounce) can sweetened condensed milk or 1                 1 (8-ounce) container Cool Whip
   cup plain yogurt                                            1 cup miniature marshmallows

In a large bowl, combine pie filling and condensed milk. Drain pineapples and stir into cherry mixture. Fold in Cool
Whip, then marshmallows, stirring until blended. Spoon into decorative serving bow and chill.

                                          CHERRY MACAROON PARFAITS
                                                 (Makes 6 servings)

1 (6 serving) package instant vanilla pudding                  1 teaspoon almond extract (optional)
3 cups cold milk                                               6 macaroon cookies, crumbled
1 (21-ounce) can cherry pie filling                            Whipped topping

Prepare pudding with milk as directed on package. Combine cherry filling and almond extract. Alternate layers of
pudding, crumbled cookies, and filling in six parfait or dessert dishes. Garnish with whipped topping.


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                                           CHERRY PEACH COBBLER
1 (21-ounce) can cherry pie filling                            ½ teaspoon ground cinnamon
1 (21-ounce) can peach pie filling                             1 (10-ounce) can refrigerated flaky biscuits
cup granulated sugar                                          ¼ cup butter, melted

Preheat oven to 400°F.
In a 13x9-inch baking pan, combine cherry and peach pie fillings. In a small bowl, combine sugar and cinnamon.
Separate each biscuit into 2 sections; dip each section into the melted butter, then into the sugar mixture. Arrange
biscuit sections on top of fruit filling.
Bake for 18-20 minutes, or until golden brown. Serve warm.

                                               **BAKED APPLES**
                                             Katherine Pantazopoulos
                                                (Makes 1 serving)

1 green or red apple                                           Ground cinnamon to taste
1 tablespoon orange juice

Preheat oven to 375°F (if using oven rather than microwave).
Core apple without cutting in half and place in a small baking dish. Drizzle orange juice and cinnamon over apple.
Microwave on high power for 5-6 minutes, depending on the size of the apple, or bake for 40 minutes.

                                            CHERRY-PEAR COBBLER
                                                (Makes 8 servings)

2 (21-ounce) cans cherry pie filling                           ¼ teaspoon salt
3 large pears (about 1½ pounds), peeled, cored                 1 cup heavy whipping cream
   and cut into ½-inch chunks (about 3 cups)                   1 tablespoon granulated sugar
1¼ cups all-purpose flour                                      1 small package almond slices
¼ cup granulated sugar                                         Vanilla ice cream (optional)
1½ teaspoon baking powder

Preheat oven to 400°F.
In a deep 2½-quart baking dish, gently mix cherry filling and pears. Place dish on a baking sheet (to catch drips)
and bake for 15 minutes to heat.
While filling heats, mix flour, ¼ cup sugar, baking powder, and salt in a large mixing bowl. Gradually stir in cream
with a fork until mixture forms a thick, sticky batter.
Remove baking dish from oven. Using a spoon and a rubber spatula, drop clumps of dough on top of fruit mixture.
Sprinkle dough with 1 tablespoon sugar and the almonds. Bake 40 minutes longer or until biscuit topping is golden
brown and a toothpick inserted in the center comes out clean.
Serve warm or at room temperature. Spoon into deep plates or bowls. Top with ice cream.

                                           STRAWBERRY SHORTCAKE
                                                (Makes 8 servings)

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3 cups sliced fresh strawberries            2 teaspoons baking powder              ½ cup buttermilk or skim milk
2 tablespoons granulated sugar              ¼ teaspoon baking soda                 Nonstick cooking spray
1cups all-purpose flour                    3 tablespoons butter                   Cool Whip for topping
1 tablespoon granulated sugar               1 beaten egg

Preheat oven to 450°F. Spray an 8-inch round baking pan with cooking spray.
Combine strawberries and the 2 tablespoons sugar. Cover and let stand in the refrigerator for at least 1 hour.
In a small bowl, combine the egg and buttermilk, set aside. In a large mixing bowl, stir together the flour, 1
tablespoon sugar, baking powder, and baking soda. Cut in butter until the mixture resembles coarse crumbs. Add
egg mixture to flour mixture all at once, stirring until combined.
With lightly floured hands, pat cake dough into prepared pan. Bake for about 10 minutes or until cake is golden
brown. Cool in pan for 10 minutes. Remove from pan and cool completely, or serve shortcake warm.
Split shortcake into 2 layers. Place the bottom layer on a serving plate. Top with half of the berries, then add the
second layer of shortcake. Spoon Cool Whip and the remaining strawberries on the top of the cake.

                                              CHOCOLATE PUDDING
                                                (Makes 4 servings)

2 egg whites                                  ½ cup granulated sugar               Fresh strawberries
cup unsweetened cocoa powder                 1½ cups skim milk                    Mint leaves
2 tablespoons cornstarch                      teaspoon salt                       Unsweetened cocoa powder
¾ cup skim milk                               1 teaspoon vanilla extract

In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine cup cocoa and cornstarch. Whisk
¾ cup of milk into cocoa mixture until completely smooth.
In a large heavy saucepan, combine sugar, 1½ cups milk, and salt; mix well. Bring to a boil over high heat,
whisking constantly. Remove pan from heat.
Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking
constantly. Remove pan from heat.
Gradually whisk 1 cup of the hot cocoa mixture into the egg whites. Pour egg mixture back into pan with remaining
cocoa. Cook over medium-low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat.
Add vanilla and blend well. Pour pudding into serving dishes. Cool to room temperature. Cover and chill for 1
hour. Garnish with strawberries, mint leaves and cocoa.

Variation: Try adding ¼ teaspoon of ground cinnamon to the cup cocoa and cornstarch.

**COOKING TIP**
         When making pudding from scratch, stir the mixture constantly as it cooks. This helps release steam,
which, if it condenses, may result in a watery pudding.

                                                 CHERRY TRIFLE
1 (4 serving) package instant vanilla pudding                 1 (10 ¾-ounce) Pound Cake**
2 cups cold milk                                              ¼ cup orange juice

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1 (21-ounce) can cherry pie filling                             ½ cup sliced almonds, toasted
1½ cups Cool Whip, thawed

Mix pudding with milk as directed on package. Let stand for 5 minutes.
Thinly slice pound cake and brush with orange juice. Line the bottom and sides of a 2-quart glass bowl with the
cake. Layer ½ pudding, cherry filling, ½ cup Cool Whip and ½ cake slices. Repeat layers. Spread topping over
all.
Spoon remaining cherry filling into center, leaving a 1-inch border. Sprinkle almonds around the edge. Refrigerate
for 30 minutes. Trifle can be refrigerated overnight, if desired.

                                                  **JELLY ROLL**
                                                   Jennifer Capone
                                                 (Makes 10 servings)

½ cup all-purpose flour                    ½ teaspoon vanilla extract                ½ cup granulated sugar
1 teaspoon baking powder                   cup granulated sugar                     Sifted powdered sugar
4 egg yolks                                4 egg whites                              ½ cup jelly or jam

Preheat oven to 375°F. Grease and lightly flour a 15x10x1-inch jelly-roll pan.
In a small bowl, combine flour and baking powder; set aside. In a medium mixing bowl, beat egg yolks and vanilla
on high speed for 5 minutes or until thick and lemon colored. Gradually add cup granulated sugar, beating on
high speed until sugar is almost dissolved.
Thoroughly wash the beaters. In another mixing bowl, beat the egg whites on medium speed until soft peaks form
(tips curl). Gradually add ½ cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk
mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread
batter evenly in prepared pan.
Bake cake for 12-15 minutes or until cake springs back when lightly touched. Immediately loosen edges of the
cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Carefully roll up towel and cake,
starting from a short side. Cool cake completely on a wire rack.
Unroll cake and remove towel. Spread jelly to within 1 inch of the edges. Re-roll cake.

Variations:
—       Substitute Lemon Curd or Orange Curd** for the jelly and chill cake for up to 2 hours.
—       Substitute 2 cups softened ice cream for the jelly and store cake in the freezer.

                                                   CREAM PUFFS
½ cup hot water                                                 ½ cup flour
¼ cup butter or margarine                                       2 eggs
teaspoon salt

Preheat oven to 400°F. Lightly grease a cookie sheet.
In a large saucepan, combine water, butter, and salt. Bring to a boil. Turn heat to low. Add flour all at once, stirring
briskly until mixture is smooth and leaves sides of pan. Remove from heat.


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Add eggs one at a time, beating vigorously after each addition, until mixture is smooth and glossy. Drop onto
prepared cookie sheet. Bake for 40 minutes until light brown. Cool completely.

                                                PUMPKIN CAKE ROLL
                                                 (Makes 10 servings)

½ cup all-purpose flour                                        4 egg whites
1 teaspoon baking powder                                       ½ cup granulated sugar
2 teaspoons pumpkin pie spice                                  Sifted powdered sugar
4 egg yolks                                                    2 (3-ounce) packages cream cheese, softened
2½ teaspoons vanilla extract                                   ½ cup butter, softened
cup granulated sugar                                          4½ to 4¾ cups sifted powdered sugar
½ cup canned pumpkin

Preheat oven to 375°F. Grease and lightly flour a 15x10x1-inch jelly-roll pan.
In a small bowl, combine flour, baking powder, and pumpkin pie spice; set aside. In a medium mixing bowl, beat
egg yolks and ½ teaspoon vanilla on high speed for 5 minutes or until thick and lemon colored. Gradually add 
cup granulated sugar, beating on high speed until sugar is almost dissolved. Stir in pumpkin until well combined.
Thoroughly wash the beaters. In another mixing bowl, beat the egg whites on medium speed until soft peaks form
(tips curl). Gradually add ½ cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk
mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread
batter evenly in prepared pan.
Bake cake for 12-15 minutes or until cake springs back when lightly touched. Immediately loosen edges of the
cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Carefully roll up towel and cake,
starting from a short side. Cool cake completely on a wire rack.
Meanwhile, beat the cream cheese, butter, and 2 teaspoons vanilla in a small bowl until light and fluffy. Gradually
add 2 cups powdered sugar, beating well. Gradually beat in an addition 2½ cups to 2¾ cups powdered sugar to
reach spreading consistency.
Unroll cake and remove towel. Spread cream cheese mixture to within 1 inch of the edges. Re-roll cake. Cover
and store in refrigerator.

                                        FAST CHOCOLATE-PECAN FUDGE
½ cup butter or margarine                                      1 teaspoon vanilla extract
¾ cup cocoa powder                                             ½ cup evaporated milk
4 cups powdered sugar                                          1 cup pecan pieces

Line an 8-inch square pan with aluminum foil.
Microwave butter in a 2-quart bowl on high power for 1 to 1½ minutes or until melted. Add cocoa and stir until
smooth. Stir in powdered sugar and vanilla; blend well (mixture will be dry and crumbly). Stir in milk. Microwave
on high power for 30-60 seconds or until mixture is hot. Stir until smooth and add pecan pieces.
Pour into prepared pan. Cover and chill until firm. Cut fudge into squares. Store covered in the refrigerator.

                                            STRAWBERRY SHORTCAKE
                                            (Makes 8 individual servings)

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1 ¾ cups all-purpose flour                                                      2 pints fresh strawberries, sliced
2 tablespoons granulated sugar                                                  1 tablespoon orange juice
1 tablespoon baking powder                                                      1 tablespoon granulated sugar
½ teaspoon grated orange peel                                                   Vanilla non-fat yogurt
3 tablespoons unsalted butter or margarine, cut into pieces                     Mint leaves
¾ cup skim milk

Preheat oven to 450°F. Spray a baking sheet with vegetable cooking spray.
In a large bowl, sift together the flour, 2 tablespoons sugar, and baking powder. Stir in the orange peel. Using a
pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Quickly stir in the milk until
a soft dough forms.
On a lightly floured surface, roll out the dough to ½-inch thickness. Using a 2½-inch biscuit cutter, cut out biscuits.
Gather trimmings, re-roll, and cut out more biscuits. Place on prepared baking sheet and bake until golden brown,
about 12-15 minutes. Place biscuits on a wire rack and cool slightly.
In a large bowl, combine strawberries, orange juice, and 1 tablespoon sugar; mix well. Split warm biscuits in half
horizontally. Place bottom halves on serving plates. Top each with a spoonful of strawberry mixture. Cover with
biscuit tops. Serve with remaining strawberries and garnish with yogurt and mint leaves.

                                            **DOUBLE DECKER FUDGE**
                                                    Douglas Pierre
                                                (Makes about 4 pounds)

1 (12-ounce) package peanut butter chips, divided                        4½ cups granulated sugar
¼ cup butter, melted                                                     1 (7-ounce) jar marshmallow cream
½ cup cocoa                                                              1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract                                               ¼ cup butter or margarine

Line a 13x9x2-inch pan with aluminum foil.
Place 1 cup peanut butter chips in a medium bowl; set aside. In a large mixing bowl, blend ¼ cup melted butter,
cocoa and vanilla until smooth. Stir in remaining peanut butter chips.
In a heavy 4-quart saucepan, heat sugar, marshmallow, milk and ¼ cup butter over medium heat, stirring
constantly. Heat until mixture comes to a rolling boil; boil and stir for 5 minutes. Remove from heat. Immediately
pour half of hot mixture into bowl with peanut butter chips. Pour remaining hot mixture into cocoa mixture and stir to
blend.
Stir peanut butter mixture until chips are completely melted. Spread mixture evenly in prepared pan. Beat cocoa
mixture until chips are melted and mixture thickens. Spread evenly over peanut butter mixture. Cool completely.
Remove fudge from pan; remove aluminum foil. Cut into squares. Store in an airtight container in a cool, dry place.

                                              **PUMPKIN CAKE ROLL**
                                                     Norine Amato

1 teaspoon baking powder                  ½ teaspoon nutmeg                    cup pumpkin
¾ cup all-purpose flour                   ½ teaspoon salt                      1 teaspoon lemon juice
2 teaspoons ground cinnamon               3 eggs                               1 cup finely chopped walnuts
1 teaspoon ground ginger                  1 cup granulated sugar               Powdered sugar
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2 (3-ounce) packages cream                4 tablespoons butter,                 ½ teaspoon vanilla extract
   cheese                                    softened

Preheat oven to 375°F. Grease and flour a 10x15-inch baking pan.
In a small bowl, sift together baking powder, flour, cinnamon, ginger, nutmeg, and salt; set aside. In a large mixing
bowl, beat eggs and sugar on high speed for 5 minutes. Stir in pumpkin and lemon juice. Fold flour mixture into
batter. Spread batter into prepared pan. Sprinkle walnuts on top. Bake for 15 minutes. Remove from oven. Invert
cake on a towel sprinkled with powdered sugar. Roll cake in towel and cool completely on a wire rack.
In a small mixing bowl, beat cream cheese until fluffy. Add 1 cup powdered sugar, butter, and vanilla; beat until
smooth. Unroll cake and spread with cream cheese filling. Re-roll cake carefully. Chill.

                                                **PEACH ROLY-POLY**
                                                    Laurabell Brunner
                                                   (Makes 8 servings)

2 cups all-purpose flour                                         1 cup milk
2 teaspoons baking powder                                        ¼ cup butter, softened
1 tablespoon butter                                              1 cup packed brown sugar
1 tablespoon shortening                                          2 teaspoons ground cinnamon
1 pinch salt                                                     6 large fresh peaches, chopped

Preheat oven to 350°F.
In a small mixing bowl, beat flour, baking powder, 1 tablespoon butter, shortening, salt, and milk; mix well. Place
dough on a board and roll out into a rectangle about 1-inch thick. Spread with ¼ cup butter and brown sugar.
Cover with chopped peaches.
Roll up, jelly-roll style, starting with the long side. Cut into round slices, about 2 inches thick. Place slices, cut side
down, in a baking pan. Bake slowly for 35 minutes or until bubbly. Serve warm with Lemon Sauce.**

Variation: If dough is very sticky, pat dough into a 10-inch square pan and spread with butter, brown sugar, and
peaches, as above. Bake for 30 minutes.

                                                 CHOCOLATE FONDUE
                                                     (Makes 2 cups)

12 ounces milk chocolate, semi-sweet chocolate pieces or sweet cooking chocolate
1 to 2 tablespoons cherry brandy, orange-flavored liqueur, or 2 teaspoons instant coffee
¾ cup light cream
Dippers (angel food cake squares, strawberries, cream puffs, banana slices, etc.)

In a heavy saucepan, melt chocolate in cream over low heat, stirring until smooth. Remove from heat and stir in
brandy. Pour into a dessert fondue pot to keep warm. Spear dippers and swirl in fondue.

To make white chocolate fondue: Substitute almond bark coating for the chocolate and decrease the light cream to
cup.

                                                   ELEPHANT EARS

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6 eggs, beaten                                                   ¼ teaspoon salt
6 tablespoons butter                                             1 tablespoon vinegar
2 tablespoons granulated sugar                                   4 to 5 cups flour
6 tablespoons cream                                              Oil
½ teaspoon baking soda                                           Powdered sugar

In a large bowl, mix eggs, butter, sugar, cream, baking soda, salt, and vinegar together. Add flour last. (This dough
is very similar to noodle dough.) Knead dough for 20 minutes or until it is easily handled. Keep covered so it
doesn‟t dry out.
Heat oil to 370 degrees in a deep iron skillet or deep fryer. Roll about a half cup of dough out very thin. Drop
dough in oil and quickly pierce the center with a fork and swirl it around (this ruffles it). Turn dough over and fry on
the other side. When lightly browned, lift out and drain on brown paper. Sprinkle with powdered sugar and serve.

                                     MOLDED CHERRY-PINEAPPLE AMBROSIA
1 (3-ounce) package cherry flavor gelatin                        1 (21-ounce) can cherry pie filling
1 cup boiling water                                              1 (20-ounce) can crushed pineapple, drained
½ cup ice cubes                                                  1 cup miniature marshmallows

Dissolve gelatin in boiling water. Add ice cubes and stir until melted. Chill for 30 minutes, or until slightly thickened.
Whip with a fork or wire whisk.
Stir in cherry pie filling, pineapple and marshmallows. Spoon into individual serving dishes. Chill until set, 10-15
minutes in the freezer or 30-45 minutes in the refrigerator.

                                                 WINTER FRUIT PIZZA
                                                  (Makes 12 servings)

1 (20-ounce) package refrigerated sugar cookies                  Maraschino cherries, halved
1 (8-ounce) package cream cheese                                 Mandarin oranges, drained
cup granulated sugar                                            Kiwifruit, peeled and sliced
½ teaspoon vanilla extract                                       ¼ cup orange marmalade
Fresh or canned pineapple slices                                 1 tablespoon water

Preheat oven to 350°F.
Slice cookie dough as directed on package. Arrange slices in the bottom of a 15x10x1-inch baking pan. Using
floured fingers, press dough evenly into pan. Bake for 12-15 minutes or until cookie is golden brown. Cool
completely.
In a small bowl, beat the cream cheese, sugar and vanilla until fluffy. Spread mixture over cooled cookie crust.
Arrange fruit over cream cheese.
In a small bowl, combine orange marmalade and water; blend well. Spoon marmalade mixture over fruit.
Refrigerate at least 1 hour before serving. Cut into squares. Store in refrigerator.

                                         **LAYERED ICE CREAM DESSERT**
                                                    Courtney Haile
                                                  (Makes 15 servings)


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1 cup Keebler chocolate filled cookies, crushed                      1 cup chopped pecans
1 cup butter or margarine                                            1 quart vanilla ice cream
2 (1-ounce) squares unsweetened baker‟s chocolate                    1 pint whipping cream
2 cups sifted powdered sugar                                         ½ teaspoon almond extract
3 egg yolks                                                          2 Hershey bars, grated
3 room temperature egg whites

Sprinkle half of the cookie crumbs evenly on the bottom of an ungreased 13x9x2-inch baking pan; set aside.
In a heavy saucepan, heat butter and baker‟s chocolate over low heat until melted, stirring constantly. Remove
from heat. Pour chocolate in a large mixing bowl. Add powdered sugar and beat for 2 minutes at medium speed.
Add egg yolks; beat until smooth.
In a small mixing bowl, beat egg whites until stiff peaks form. Fold into chocolate mixture. Carefully spread
chocolate mixture over cookie crumbs. Sprinkle with pecans. Cover and freeze until firm.
Spread ice cream evenly over pecan layer. Sprinkle with remaining cookie crumbs. In a small bowl, beat whipping
cream and almond extract until soft peaks form. Spread over crumbs and top with chocolate curls. Freeze until
firm.

                                                  **TIRAMISU**
                                                Jennifer Capone
                                            (Makes 12 to 16 servings)

1 recipe Hot Milk Sponge Cake**                        ½ cup sifted powdered sugar
cup granulated sugar                                  1 teaspoon vanilla extract
2 tablespoons instant espresso powder or instant       2 ounces semi-sweet chocolate, grated
coffee crystals                                        1 cup whipping cream
cup water                                             2 tablespoons coffee liqueur
2 tablespoons rum                                      ½ cup semi-sweet chocolate, grated
2 (8-ounce) containers Mascarpone cheese or 2 (8-ounce) packages cream cheese, softened

Prepare Hot Milk Sponge Cake as directed, except grease and flour the baking pan. Cool for 10 minutes in pan;
remove cake from pan. Cool cake completely.
Meanwhile, in a small saucepan, combine granulated sugar, espresso powder, and water. Cook over medium heat
to boiling; boil for 1 minute. Remove from heat and stir in rum; cool completely. In a medium bowl, stir together
cheese, powdered sugar, and vanilla. Stir in 2 ounces grated chocolate.
To assemble, cut cake horizontally into 3 layers. Return a cake layer to the baking pan. Brush the bottom layer
with of the syrup and spread with half of the filling; top with second cake layer. Brush second cake layer with of
the syrup and spread with the remaining filling. Place third cake layer on top and brush with remaining syrup.
In a medium chilled mixing bowl, combine whipping cream and liqueur. Beat with chilled beaters on medium speed
until soft peaks form. Spread whipped cream over top cake layer; sprinkle with ½ ounce grated chocolate.
Refrigerate at least 4 hours before serving.

                                     PUMPKIN LOAF WITH CARAMEL GLAZE
                                               (Makes 12 servings)

1 package Pillsbury Pumpkin Quick Bread Mix                   2 tablespoons brown sugar
2 tablespoons butter                                          2 tablespoons granulated sugar
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2 tablespoons whipping cream                                Pecan halves
cup powdered sugar                                         Red and green maraschino cherries, well drained
¼ teaspoon vanilla extract

Preheat oven to 350°F. Grease and flour the bottom of an 8x4 or 9x5-inch loaf pan.
Prepare and bake quick bread according to package directions. Cool completely.
In a small saucepan, melt butter over medium heat. Add brown sugar, granulated sugar and whipping cream; bring
to a boil. Boil for 1 minute, stirring constantly. Remove from heat and cool for 20 minutes.
Add powdered sugar and vanilla; stir until smooth and thick. Spread over cooled loaf. Garnish with pecans and
cherries.

                                         **BANANA SPLIT PUDDING**
                                                  Judy Craport

1 (15¼-ounce) can crushed pineapple, well                1 (4 serving size) package instant banana cream or
   drained (reserve liquid)                                 vanilla flavor pudding and pie filling
Cold water                                               1 pint whipping cream, whipped
1 (14-ounce) can Eagle Brand sweetened                   1 (15¼-ounce) package chocolate wafers (40 wafers)
   condensed milk, (NOT evaporated milk)                 4 medium bananas, sliced and dipped in lemon juice

To reserved pineapple juice, add enough water to make 1½ cups liquid. In a large mixing bowl, combine
condensed milk, pineapple juice, and pudding mix; beat well. Stir in pineapple. Cover and chill for 10 minutes.
Fold in whipped cream.
Spoon 1½ cups pudding into a 3- to 4-quart glass bowl. Top with chocolate wafers and bananas and 
remaining pudding. Repeat twice ending with pudding. Chill thoroughly in refrigerator.

**COOKING TIP**
       To prevent pudding “skin,” transfer hot pudding to a bowl or individual serving dishes. Lay a sheet of
waxed paper directly on the pudding surface. Cool as directed.

                                            **BANANA PUDDING**
                                              Krysta Grusenmeyer

1 (8-ounce) package cream cheese                            24 Vanilla wafers
2¼ cups milk                                                2 cups banana slices
1 (3½-ounce) package vanilla instant pudding

In a large mixing bowl, beat cream cheese and ½ cup milk on medium speed. Add remaining milk and pudding mix;
mix on low speed. In a large serving bowl, layer the vanilla wafers, banana slices, and pudding. Refrigerate to
store.

                                               **APPLE PIZZA**
                                                  Karen Davis

Baked 2-crust pie shell                                     ½ cup granulated sugar
6 to 8 medium apples, peeled and sliced                     1 teaspoon nutmeg
1 teaspoon cinnamon                                         ¾ cup all-purpose flour
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½ cup granulated sugar                                        ½ cup oleo

Preheat oven to 425°F.
Place pie shell in the bottom of a pizza pan. Arrange apples on crust. In a small bowl, combine cinnamon, ½ cup
granulated sugar, and nutmeg. Sprinkle sugar mixture over apples. In another small bowl, mix flour, ½ cup sugar
and oleo. Sprinkle over apples. Bake for 20-25 minutes.

                                           NUTTY BANANA DESSERT
                                             (Makes about 8 servings)

2 egg yolks                           ½ teaspoon ground cinnamon             1 cup heavy cream, whipped
1 cup milk                            1 medium banana, mashed                8 tablespoons Fisher Nut Topping
1 envelope unflavored gelatin         ½ teaspoon vanilla extract             1 medium banana, sliced
6 tablespoons brown sugar             2 egg whites

In a small bowl, beat egg yolks and milk until well combined. In a medium saucepan, mix gelatin with 4 tablespoons
brown sugar and cinnamon; blend in egg yolk mixture. Let stand for 1 minute. Stir over low heat until gelatin is
completely dissolved, about 5 minutes. Stir in mashed banana and vanilla. Pour into a large bowl and chill, stirring
occasionally, until mixture mounds slightly when dropped from spoon.
In a medium bowl, beat egg whites until soft peaks form; gradually add remaining brown sugar and beat until stiff.
Fold egg whites, then whipped cream and 6 tablespoons nut topping, into gelatin mixture. Turn into a 4-cup bowl or
mold; chill until firm. Garnish with sliced banana and remaining nut topping, and, if desired, additional whipped
cream.

                                      FROSTY CHERRY OREO CUPCAKES
24 paper cupcake liners                                       2 (8-ounce) packages cream cheese, softened
1 (16-ounce) package Oreo cookies                             1 (7.5-ounce) jar marshmallow cream
¼ pound butter, melted                                        1 (21-ounce) can cherry pie filling

Line 24 muffin cups with cupcake papers.
Crush cookies into crumbs and stir in melted butter. Measure cup cookie crumbs (in butter) and reserve for
topping. Spoon remaining crumbs into muffin cups, using 2-3 tablespoons for each. Using a small, flat-bottomed
glass or jar, press crumbs firmly into bottom and up the sides of the papers.
In a large mixing bowl, blend cream cheese, marshmallow cream and pie filling together. Spoon into cookie crusts.
Sprinkle reserved crumbs over the tops. Freeze for 30 minutes for soft, creamy cupcakes or cover with aluminum
foil and freeze longer for firmer ones.

                                           APPLE SUNDAE PARFAITS
                                                (Makes 3 servings)

1 (12-ounce) package Stouffer‟s frozen                        2 teaspoons rum or almond liqueur (optional)
   Escalloped Apples, fully cooked according to               Vanilla ice cream
   package directions and chilled                             Caramel ice cream topping

In a medium bowl, combine apples and rum. For each sundae, layer ice cream, caramel sauce, and apple mixture
in a parfait glass or bowl.
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                                             BACARDI RUM BALLS
                                                (Makes 2½ dozen)

1½ cups vanilla wafer crumbs                                 2 cups ground walnuts
¼ cup Bacardi amber rum                                      Powdered sugar
¼ cup honey

In a medium bowl, combine cookie crumbs, rum, honey, and walnuts; shape into 1-inch balls. Roll in powdered
sugar. Store in a tightly covered container.

**COOKING TIP**
         Make measuring honey easier by spraying the measuring cup with vegetable cooking spray—the honey will
not stick to the cup!

                                              **MISSISSIPPI MUD**
                                                 Karen Cossman

1 stick butter, melted                                       1 cup Cool Whip
1 cup all-purpose flour                                      1 package each vanilla and chocolate instant
2 tablespoons granulated sugar                                  pudding
1 cup pecan pieces                                           3 cups milk
1 (8-ounce) package cream cheese                             Cool Whip to layer on top
1 cup powdered sugar                                         Pecan pieces for garnish

Preheat oven to 350°F.
Mix butter, flour, sugar, and pecan pieces together as pie dough. Press into the bottom of a 10x13-inch pan. Bake
for 15 minutes. Cool completely.
Mix cream cheese, powdered sugar, and 1 cup Cool Whip together. Pour over cooled crust. Combine dry pudding
mixes and milk; mix well. Pour over cheese mixture. Put layer of Cool Whip on top. Garnish with extra pecan
pieces. Refrigerate to store.

                                          **CHOCOLATE CRUNCHIES**
                                                    Kim Cross

2 tablespoons peanut butter                                  1cups M&M‟s
2 tablespoons shortening                                     3 cups Corn Flakes

Lightly grease cookie sheets.
In a heavy 2½-quart saucepan, heat peanut butter and shortening over low heat until melted. Add M&M‟s and cook
over very low heat stirring constantly with a metal spoon. Press candies against the sides of the saucepan with the
spoon to break them up (chocolate will be almost melted and pieces of color coating will remain). Remove from
heat. Add Corn Flakes to hot mixture, stirring until thoroughly coated.
Drop by rounded teaspoonfuls onto prepared cookie sheets. Press 1 or 2 additional candies into mixture, if desired.
Let stand until set, about 30 minutes.

                                           QUICK CHERRY DESSERT
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1 cup butter or margarine                                     2 cups all-purpose flour
1½ cups granulated sugar                                      2 teaspoons baking powder
4 eggs                                                        1 (21-ounce) can cherry pie filling
1 teaspoon almond extract                                     Powdered sugar to dust over top (optional)

Preheat oven to 350°F. Grease a 13x9-inch cake pan.
In a large mixing bowl, cream together the butter and sugar. Add the eggs and beat until light and fluffy. Add
almond extract. Stir in flour and baking powder; mix until smooth. Pour into prepared pan. Spoon the pie filling into
the cake in 16 places, spacing 4 spoonfuls evenly in each direction.
Bake for 45-50 minutes or until golden brown and a toothpick inserted in the center comes out clean. Filling will
sink into the cake while baking.
To serve, cut into 16 pieces and place bottom side up on a serving plate. Dust with powdered sugar, if desired.

                                             **RUSSIAN TEACAKES**
                                                   Aliese Brugger

2¼ cups all-purpose flour                                     ½ cup powdered sugar
1¼ teaspoon salt                                              1 teaspoon vanilla extract
1 cup butter, softened                                        ¾ cup chopped nuts

Preheat oven to 400°F.
In a small bowl, combine flour and salt; set aside. In a large mixing bowl, cream butter, sugar, and vanilla until
creamy. Gradually add flour mixture. Stir in nuts.
Shape dough into 1-inch balls and place on ungreased cookie sheets. Bake for 10-12 minutes or until set but not
brown. While warm, roll balls in extra powdered sugar. Cool completely.

**COOKING TIP**
Nuts are easier to chop when they are warm. Heat in the microwave on high power for 2 minutes or in the oven at
325°F for about 5 minutes.

                                          CHOCOLATE BREAD PUDDING
                                              (Makes 6 to 9 servings)

4 cups French bread cubes                                     2 tablespoons butter, melted
½ cup chopped nuts                                            1 (14-ounce) can Eagle Brand creamy chocolate
3 eggs                                                           sweetened condensed milk, (NOT evaporated
2 teaspoons vanilla extract                                      milk)
1½ cups water                                                 Whipped topping

Preheat oven to 350°F. Grease a 9-inch square baking dish.
Place bread cubes and nuts in prepared pan. In a medium bowl, beat eggs and vanilla. Add water, butter, and
condensed milk; mix well. Pour evenly over bread, moistening completely. Bake for 40-45 minutes or until a knife
inserted in the center comes out clean. Serve warm with whipped topping. Refrigerate leftovers.

                                          **CINNAMON ROCK CANDY**
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                                                    Cobey Kloos

2 cups granulated sugar                                        1 teaspoon vinegar
1 cup water                                                    1 teaspoon cinnamon oil
2 cup white Karo syrup                                         Red food coloring

Grease a jelly-roll pan.
In a medium saucepan, heat sugar, water, syrup, and vinegar over high heat; bring to a boil. Cook to 290°F. Stir in
cinnamon oil and several drops food coloring. Pour into prepared pan. Cool completely and break into pieces.

                                           CHOCOLATE CRINKLE CUPS
                                                 (Makes 10 servings)

6 (1-ounce) squares baker‟s semi-sweet chocolate                       1 quart vanilla ice cream
2 tablespoons butter or margarine                                      Toasted coconut flakes

Line a 10-cup muffin tin with aluminum foil baking cups
In a saucepan, melt chocolate and butter over very low heat, stirring constantly. Using a teaspoon, spread
chocolate mixture over the inside of the cups, covering entire surface. Chill until firm. Peel off foil. Roll scoops of
ice cream in toasted coconut and place in cups. Store in freezer.

                                                 **HARD CANDY**
                                                  Kristin Gannon
                                              (Makes about 2 pounds)

3¾ cups granulated sugar                                       1 teaspoon Lorann flavoring
1½ cups light corn syrup                                       Food coloring (optional)
1 cup water                                                    Powdered sugar (optional)

Lightly grease a jelly-roll pan.
In a large, heavy saucepan, heat granulated sugar, syrup, and water over medium heat until sugar dissolves.
Without stirring, boil until temperature reaches 310°F or until drops of mixture form hard, brittle threads in cold
water. Remove from heat.
After boiling has stopped, stir in flavoring and coloring, if desired. Pour into prepared pan. Cool completely on a
wire rack. Sprinkle with powdered sugar, if desired. Break into bite-size pieces. Store in an airtight container.

                                              CANDY CANE PARFAITS
                                                 (Makes 6 servings)

2 envelopes unflavored gelatin           ¾ cup orange juice                         6 to 8 ice cubes (1 cup)
½ cup cold milk                          2 eggs                                     1 cup fresh cranberries
¾ cup milk, heated to boiling            5 packets low-calorie sweetener            ½ cup vanilla ice cream

In a 5-cup blender, sprinkle gelatin over cold milk; let stand for 3-4 minutes. Add hot milk and process at low speed
until gelatin is completely dissolved, about 2 minutes. Add orange juice, eggs, and sweetener; process at high
speed until blended. Add ice cubes, one at a time; process at high speed until ice is melted. Reserve 2½ cups
mixture. To remaining mixture in blender, add cranberries and ice cream; process at high speed until blended.
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In parfait glasses or dessert dishes, alternately layer orange mixture with cranberry mixture; chill until set. Garnish
with additional fresh cranberries and holly leaves, if desired.

                                      CHERRY-CHOCOLATE BANANA SPLITS
                                                 (Makes 4 servings)

1 cup hot fudge topping                                        4 scoops vanilla ice cream
4 tablespoons marshmallow cream (optional)                     1 cup cherry pie filling
2 bananas                                                      Granola cereal (optional)

Microwave fudge topping and marshmallow cream, in separate containers, until hot. Cut bananas lengthwise, then
crosswise, making 4 pieces. Place 2 pieces in each dessert dish. Top with ice cream, cherry filling, hot fudge
topping, and marshmallow cream. Garnish with granola.

                                              SNOWFLAKE BAVARIAN
                                             (Makes about 10 servings)

2 egg yolks                            5 tablespoons granulated sugar                2 egg whites
1 cup milk                             2 tablespoons almond liqueur                  1 cup heavy cream, whipped
1 envelope unflavored gelatin          ½ teaspoon vanilla extract                    cup flaked coconut

In a small bowl, beat eggs and milk until well combined; set aside. In a medium saucepan, mix gelatin with 3
tablespoons sugar. Blend in egg mixture; let stand for 1 minute. Stir over low heat until gelatin is completely
dissolved, about 5 minutes. Stir in liqueur and vanilla. Pour into a large bowl and chill, stirring occasionally, until
mixture mounds slightly when dropped from a spoon.
In a medium bowl, beat egg whites until soft peaks form; gradually add remaining sugar and beat until stiff. Fold in
egg whites, then whipped cream and coconut, into gelatin mixture. Turn into a 5-cup mold or bowl; chill until firm.
Garnish with cranberries, if desired.

                                                 CHERRY S‟MORES
                                                 (Makes 8 servings)

1 (7-ounce) chocolate bar, broken into 8 sections              8 large marshmallows
8 graham cracker squares                                       1 cup cherry pie filling

Place one piece of chocolate on each cracker. Microwave, 4 crackers at a time on high power for 45-60 seconds,
until chocolate starts to melt. Place 1 marshmallow on each cracker. Microwave 15-30 seconds until soft. Top
each with a spoonful of cherry filling.

                                            COMFORT BAKED APPLES
1 (8-ounce) tube refrigerated crescent roll dough              2 tablespoons butter
4 medium baking apples (about 1½ pounds)                       ½ cup plus 4 tablespoons Southern Comfort
¼ cup packed brown sugar                                       1 cup cream or half-and-half
3 tablespoons flour

Preheat oven to 350°F.


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Core apples. Unroll dough and wrap long side of one triangle around the top edge of each apple. Fit another
triangle around the rest of the apple and pinch edges together. Place wrapped apples in a shallow pan lined with
aluminum foil.
In a small bowl, combine sugar and flour; cut in butter until mixture resembles coarse crumbs. Spoon mixture into
apples, pressing down until all the mixture is used.
Bake for 30 minutes, until apples are tender. Turn oven off. Pour 1 tablespoon Southern Comfort into the center of
each apple. Return to oven for 10-20 minutes. Meanwhile, make sauce by combining remaining Southern Comfort
with cream. Let stand for 10-20 minutes. Serve warm apples with sauce.

                                                BRAISED PEACHES
2 (29-ounce) cans sliced peaches                               ½ cup sliced almonds, toasted
½ cup granulated sugar                                         3 ounces Southern Comfort
½ cup butter or margarine

Preheat oven to 350°F.
Drain peaches, discarding syrup. In a medium saucepan, heat butter, sugar and almonds (save a few for garnish)
over medium heat until mixture boils. Remove from heat and add Southern Comfort.
Arrange peaches in a baking dish or individual oven-proof dishes and cover with glaze. Bake for 15 minutes.
Garnish with reserved almonds.

                                               SOUTHERN PRALINES
6 tablespoons Southern Comfort                                 4 cups brown sugar
3 tablespoons evaporated milk                                  2½ cups whole pecans
1 tablespoon butter or margarine                               1 tablespoon vanilla extract
¼ teaspoon salt

In a medium saucepan, mix Southern Comfort, milk, butter, salt, and sugar. Bring to a boil over high heat, stirring
continuously. Check with a candy thermometer until it reaches 230°-235°. Add pecans and vanilla and stir until
creamy. Cool slightly and drop with a teaspoon onto waxed paper to set.

                               PEAR LIME MOLD WITH BRAN COCONUT TOPPING
                                                 (Makes 8 servings)

1 (16-ounce) can sliced pears, drained, reserving syrup               ¼ cup packed brown sugar
1 (3-ounce) package lime gelatin                                      ½ cup shredded coconut
1 (3-ounce) package cream cheese, softened                            2 tablespoons all-purpose flour
½ pint (1 cup) whipping cream, whipped                                ¼ teaspoon ground cinnamon
¾ cup Kellogg‟s Bran Buds cereal                                      ¼ teaspoon ground nutmeg
5 tablespoons butter, melted

Add enough water to the pear syrup to measure 1 cup. In a small saucepan, bring syrup to a boil; stir in gelatin until
dissolved. Pour into a large bowl and chill until slightly thickened.




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In a small bowl, mash pears. Beat in cream cheese until smooth. Add to thickened gelatin; mix well. Fold in 1½
cups of the whipped cream; reserve remainder of whipped cream for topping. Pour gelatin mixture into a 5- to 6-
cup mold; chill until set.
Preheat oven to 350°F.
In a small bowl, combine cereal, butter, sugar, coconut, flour, cinnamon, and nutmeg; stir well. Spread cereal
mixture into a shallow baking pan. Bake for about 8 minutes, stirring once or twice. Cool in pan, stirring
occasionally; topping will become crisp on cooling.
Unmold gelatin onto a serving plate. Garnish with reserved whipped cream; sprinkle with cereal topping.

                                                **APPLE FRITTERS**
                                                  Laurabell Brunner

1 cup all-purpose flour                                         1 egg
1 teaspoon baking powder                                        1 teaspoon lemon juice
½ teaspoon salt                                                 1 tablespoon shortening, melted
1 cup milk                                                      3 apples, pared, cored, and sliced

In a large bowl, sift together flour, baking powder, and salt. In another small bowl, beat egg and add milk. Add egg
mixture to flour mixture; mix well. Stir in lemon juice and shortening. Fold in apples.
Drop dough by tablespoonfuls into deep fat. Fry until golden, about 2 minutes. Drain. Serve with Lemon Sauce.**

                                              DRIED FRUIT COMPOTE
                                                 (Makes 14 servings)

2 cups water                            4 whole cloves                    1 cup golden raisins
2 cups orange juice                     1 cup dried apricots              2 cups dried apple slices
1½ cups granulated sugar                1 cup dried figs                  ½ cup cognac, bourbon, or orange juice
2 cinnamon sticks                       1 cup dried prunes

In a large pot, bring water, 2 cups orange juice, sugar, cinnamon, and cloves to a boil. Add apricots and figs; cover
and simmer for 30 minutes, stirring occasionally. Add prunes, raisins, and apples. Simmer for 20-25 minutes,
stirring 2 or 3 times, until fruit is very tender. Remove from heat; stir in cognac. Serve warm or store airtight in the
refrigerator for up to 2 months.

                                               CAPPUCCINO MOUSSE
                                                  (Makes 6 servings)

1 cup milk                                                      2 tablespoons granulated sugar
¾ cup cold strong coffee                                        2 cups whipping cream
1 (4 serving size) package vanilla instant pudding              ¼ cup granulated sugar
   and pie filling mix

In a large bowl, beat milk, coffee, dry pudding mix, and 2 tablespoons sugar with a wire whisk for about 2 minutes
or until slightly thickened.




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In a chilled large mixing bowl, beat whipping cream and ¼ cup sugar on high speed until stiff. Fold whipped cream
into coffee mixture. Spoon into individual dessert dishes. Refrigerate for about 15 minutes or until set. Garnish
with a dollop of whipped topping and chocolate-covered espresso beans, if desired.

                                         GLISTENING CRANBERRY RING
                                             (Makes 8 to 10 servings)

2 cups boiling water                                              1 (4 serving) package cranberry flavor Jell-O
1 (4 serving) package lemon flavor Jell-O gelatin dessert            gelatin dessert (or any red flavor)
½ cup Miracle Whip                                                1 (16-ounce) can whole berry cranberry sauce
2 cups whipped topping                                            1 (11-ounce) can mandarin orange segments,
                                                                     drained

Grease a 2-quart gelatin mold.
In a medium bowl, stir 1 cup of the boiling water into lemon Jell-O mix for at least 2 minutes or until completely
dissolved; set aside to cool.
Put Miracle Whip into a medium bowl; gradually add lemon Jell-O, mixing until blended. Gently fold in whipped
topping; pour into prepared pan. Refrigerate until almost set.
In a medium bowl, stir remaining 1 cup boiling water into cranberry Jell-O mix for at least 2 minutes or until
completely dissolved. Gently stir in cranberry sauce until well blended; stir in oranges. Pour over lemon gelatin
layer; refrigerate until firm. Unmold onto a serving plate. (You can make this up to 2 days in advance—leave in
gelatin mold, covered, until ready to serve.)

                                             MACADAMIA CLUSTERS
                                             (Makes 2 dozen candies)

1 (6-ounce) package white chocolate chips                     ½ teaspoon finely shredded orange peel
2 (3½-ounce) jars macadamia nuts

Line a cookie sheet with waxed paper.
Place white chocolate chips in a medium microwave-safe bowl. Microwave, uncovered, on high power for 40-60
seconds, stirring every 30 seconds, until mixture can be stirred smooth. Stir in nuts and orange peel.
Drop mixture by teaspoonfuls onto prepared cookie sheet. Let stand until set. Store covered in the refrigerator.

                                              MISSISSIPPI MOUSSE
                                           (Makes 18, 3-ounce servings)

22 ounces bittersweet chocolate                               ½ cup Southern Comfort
¾ pound butter or margarine                                   ¾ cup granulated sugar
10 egg yolks                                                  Cold water
2 cups egg whites

Melt chocolate and butter in a double boiler and stir until blended. Immediately add egg yolks and beat. Remove
from heat, add Southern Comfort and continue beating. When mixture reaches room temperature, add just enough
water, drop by drop, to make it very smooth. Whip egg whites with sugar, fold into chocolate mixture. Refrigerate
for at least 2-3 hours.

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                                PEAR-WALNUT TORTE (PICK A PERFECT PEAR)
1 cup all-purpose flour                                       3 tablespoons all-purpose flour
¼ teaspoon baking powder                                      3 tablespoons butter, softened
½ cup butter, softened                                        3 to 4 large ripe pears, such as Bartlett or Bosc
½ cup granulated sugar                                           (about 2 pounds)
3 eggs                                                        2 tablespoons lemon juice
1 teaspoon vanilla                                            2 tablespoons granulated sugar
1 cup finely chopped walnuts                                  cup currant jelly
¼ cup packed light brown sugar

Preheat oven to 375°F. Grease and flour an 11-inch round tart pan with removable bottom.
In a small bowl, combine 1 cup flour and baking powder; set aside. In a large bowl, beat ½ cup butter and ½ cup
granulated sugar until smooth and creamy. Beat in the eggs until light and fluffy. Gradually add the flour mixture
until the batter is smooth. Beat in vanilla.
Sprinkle ½ cup of the walnuts in the bottom of the prepared pan; spoon the batter over the walnuts.
In a small bowl, combine remaining walnuts, brown sugar, 3 tablespoons flour, and 3 tablespoons butter; mix until
well blended. Pare the pears; halve lengthwise and core. Slice each half into thirds and toss with the lemon juice in
a bowl to completely coat. Press the pears into the batter to form an attractive design; sprinkle with 2 tablespoons
granulated sugar and the walnut-brown sugar mixture.
Place the tart pan on a baking sheet and bake for 35 minutes or until the top of the cake springs back when lightly
touched. Let the cake cool in the pan on a wire rack for 45 minutes. Gently loosen the cake around the edge using
the tip of a pointed knife, if necessary. Remove the sides of the pan from the cake.
Melt the jelly in a small saucepan over low heat. Carefully brush over the top of the cooled torte. Serve warm, or
let jelly cool before serving.

                                         CRANBERRY TRIFLE SQUARES
                                                (Makes 12 servings)

2¼ cups granulated sugar                                          1 (10¾-ounce) package frozen pound cake,
1½ cups water                                                        thawed and cut into 10 slices
1 (12-ounce) bag fresh or frozen whole cranberries                1 cup crushed sugar cookies
½ teaspoon almond extract                                         cup sliced almonds
2 cups whipping cream

Mix 2 cups sugar and water in a 2-quart saucepan; heat to boiling over high heat, stirring occasionally. Boil for 10
minutes. Stir in cranberries; reduce heat to medium-high. Cook, uncovered, for 3-4 minutes or until all the
cranberries have popped. Stir in almond extract; cool.
In a chilled large mixing bowl, beat whipping cream and ¼ cup sugar on medium speed until stiff. Arrange cake
slices in the bottom of an 11x7x1½-inch baking dish, cutting slices if necessary to cover the bottom of the dish.
Spoon cranberry sauce over cake; sprinkle with sugar cookies. Spread whipped cream over cookies; sprinkle with
almonds.
Cover and refrigerate for at least 2 hours before serving. Cut into squares. Cover and refrigerate any remaining
dessert.


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                                  PINEAPPLE SUNDAE WITH BLUEBERRY SAUCE
                                                  (Makes 8 servings)

1 pint fresh blueberries                                        ¼ teaspoon ground allspice
cup fresh orange juice                                         1 fresh pineapple
2 tablespoons granulated sugar                                  1 quart vanilla ice cream

In a medium saucepan, combine 1 cup of the blueberries, orange juice, sugar and allspice; bring to a boil. Simmer,
stirring occasionally, for 4-5 minutes. Remove from heat. Add remaining blueberries; chill.
Remove top of pineapple; peel and core. Cut pineapple into 8 thick slices. Place one pineapple slice on a dessert
plate; top with a scoop of ice cream and blueberry sauce. Repeat with remaining ingredients.

                                              PEACH FROZEN YOGURT
                                                   (Makes 7½ cups)

1 envelope unflavored gelatin                                   2½ cups vanilla yogurt
1 cup skim milk                                                 2 teaspoons vanilla extract
½ cup granulated sugar                                          3 cups frozen sliced peaches, pureed
Dash of salt

Sprinkle gelatin over milk in a saucepan; let stand for 1 minute. Cook over low heat, stirring constantly, until gelatin
dissolves; remove from heat. Add sugar and salt; stir until sugar dissolves. Stir in yogurt, vanilla, and pureed
peaches. Cover and chill.
Pour yogurt mixture into the freezer can of a 4-quart hand-turned or electric ice cream maker; freeze according to
manufacturer‟s instructions. Scoop yogurt into individual dishes. Serve immediately.

                                       CHOCOLATE PEANUT BUTTER FUDGE
                                                 (Makes 1¾ pounds)

1 (12-ounce) package semi-sweet chocolate chips
1 (14-ounce) can Eagle Brand sweetened condensed milk, (NOT evaporated milk)
1 teaspoon vanilla extract
1 cup peanut butter chips

Line an 8-inch square baking pan with aluminum foil.
In a heavy saucepan, melt chocolate with condensed milk and vanilla over low heat, stirring frequently. Remove
from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared
pan. Chill for 2 hours or until firm. Turn fudge onto a cutting board; peel off foil and cut into squares. Store
covered at room temperature.

                                               QUICKIE CANDY BARS
                                                   (Makes 16 bars)

4 (1-ounce) squares Baker‟s semi-sweet chocolate
cup coconut flakes


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Line the bottom on an 8x4-inch loaf pan with waxed paper, letting paper extend beyond the ends.
Partially melt chocolate over hot water. Remove from water and stir rapidly until completely melted. Add coconut
and mix well. Pour into prepared pan, spreading evenly with a spatula. Let stand until chocolate is firm. Run a
sharp knife around the sides of the pan; lift out candy and remove paper. Cut into 1x2-inch bars.

                                             CANDY-CRUNCH APPLES
                                                 (Makes 6 servings)

1 pound (about 56) vanilla wafer caramels                      6 wooden skewers
2 tablespoons water                                            6 crisp medium apples
Dash of salt                                                   Coconut flakes

Line a baking sheet with waxed paper.
In a double boiler, melt caramels with water, stirring frequently until smooth; add salt. Insert skewer into the
blossom end of each apple. Dip apple in caramel syrup and turn until surface is completely coated. (If syrup is too
stiff, add a few drops of water.) Immediately roll in coconut. Set on prepared baking sheet; chill until firm.

                                                FRESH FRUIT TART
                                                 (Makes 8 servings)

1½ cups nonfat vanilla yogurt                                  1½ cups sliced plums
1½ cups nonfat cottage cheese                                  ½ cup raspberries
2 tablespoons honey                                            ½ cup blackberries
1 teaspoon vanilla                                             2 tablespoons all-fruit apricot preserves
4 sheets phyllo dough

Spoon the yogurt into a yogurt-cheese funnel or a sieve lined with cheesecloth. Place over a bowl and set aside to
drain for at least 20 minutes.
Meanwhile, in a food processor, pureé the cottage cheese, honey, and vanilla until smooth, about 3 minutes.
Transfer to a medium bowl; set aside.
Preheat oven to 375°F.
To keep the dough from drying out as you work, unroll it onto a counter and cover with a barely damp towel. Drape
1 sheet across a 9- or 10-inch pie plate; press it into the plate; fold the edges roughly toward the center, crumpling
them slightly to fit. Coat the top with nonstick spray. Repeat with the remaining sheets, spraying each. Bake for 5-
7 minutes, or until golden brown; let cool for at least 15 minutes.
Fold the drained yogurt into the cottage cheese mixture. Carefully spread the mixture in the crust, smoothing the
surface with a rubber spatula. Arrange the plums, raspberries, and blackberries over the surface. Melt the
preserves in a small saucepan; brush over the fruit to glaze it.




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                                        SPICED PUMPKIN PRALINE ROLL
                                                (Makes 10 servings)

3 eggs                                                        Powdered sugar
¾ cup canned pumpkin                                          ½ (8-ounce) package cream cheese, softened
1 cup yellow cake mix                                         ½ cup packed brown sugar
1½ teaspoons ground cinnamon                                  1 cup whipping cream
½ teaspoon ground nutmeg                                      ¼ cup chopped pecans, toasted
teaspoon ground cloves

Preheat oven to 375°F. Line a jelly-roll pan with aluminum foil or waxed paper; grease foil or waxed paper.
In a medium mixing bowl, beat egg on high speed for about 2 minutes or until very thick and lemon colored. Beat in
pumpkin until well mixed. Gradually beat in dry cake mix, cinnamon, nutmeg, and cloves on low speed; continue
beating for 1 minute. Pour into prepared pan, spreading to corners.
Bake for 8-12 minutes or until cake springs back when touched lightly in the center. Immediately loosen cake from
the edges of the pan and turn upside down onto a towel generously sprinkled with powdered sugar. Carefully
remove foil. While hot, carefully roll cake and towel from narrow end. Cool on a wire rack for at least 30 minutes.
In a medium mixing bowl, mix cream cheese and brown sugar on high speed until smooth. Gradually add whipping
cream; beat until stiff. Stir in 2 tablespoons of the pecans.
Unroll cake and remove towel. Spread of the filling over the cake; roll up. Spread the remaining filling over the
outside of the cake. Sprinkle with the remaining pecans.
Tip: Use the remaining cake mix (about 2¾ cups) for cupcakes. To the mix, add 2 eggs, ¾ cup water, and 3
tablespoons vegetable oil. Mix and bake as directed on the package.

                                      WHITE CHOCOLATE BREAD PUDDING
2 cups whipping cream                                   1 teaspoon vanilla
2 cups half-and-half                                    ¼ teaspoon salt
8 ounces white baking bars, cut into ¼- to              1 (25-inch) baguette, thinly sliced
   ½-inch pieces                                        Sliced almonds (optional)
1½ cups granulated sugar                                1 (12-ounce) package frozen raspberries, thawed
8 egg yolks

Preheat oven to 325°F. Grease a shallow 3-quart casserole.
In a 3-quart saucepan, heat whipping cream and half-and-half to boiling over medium heat, stirring constantly. Stir
in baking bar pieces; remove from heat. In a large mixing bowl, beat sugar, egg yolks, vanilla and salt until creamy.
Gradually add cream mixture, beating constantly, until smooth.
Line casserole with baguette slices. Pour 2 cups of the cream mixture over bread; let stand a few minutes until
bread absorbs mixture. Add remaining bread slices. Pour remaining mixture over bread, 2 cups at a time; let stand
a few minutes until bread absorbs mixture. Sprinkle with almonds. Place casserole in a roasting pan; place in
oven. Pour boiling water into pan until 1 inch deep.
Bake, uncovered, for about 1 hour 50 minutes or until a knife inserted 1 inch from the edge comes out clean.
(Cover with foil after 45 minutes.) Cover and blend raspberries until smooth; strain seeds. Serve with raspberry
sauce and, if desired, fresh raspberries.

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                                    CHOCOLATE MOUSSE BROWNIE DESSERT
                                              (Makes 12 to 16 servings)

1 package Betty Crocker Supreme brownie mix                    5 eggs
   (with pouch of Hershey‟s Syrup)                             ¾ cup whipping cream
cup water                                                     1 (6-ounce) package semi-sweet chocolate chips
cup vegetable oil                                             cup granulated sugar

Preheat oven to 350°F. Grease the bottom only of a 13x9x2-inch rectangular pan, or a 10-inch springform pan.
Prepare brownie mix as directed on package, using water, oil and 2 eggs; spread batter in prepared pan.
Heat whipping cream and chocolate chips in a 2-quart saucepan over medium heat, stirring constantly, until
chocolate is melted and mixture is smooth; cool slightly. In a small mixing bowl, beat 3 eggs and sugar on medium
speed until foamy; stir into cream-chocolate mixture. Pour evenly over batter.
Bake rectangular pan for about 45 minutes, or the springform pan for about 1 hour 5 minutes, or until topping is set;
cool completely. For easier cutting, use a wet knife and cut using a straight up-and-down motion. Serve at room
temperature, or cover tightly and refrigerate until chilled. Store any remaining dessert tightly covered.

                                             FUDGY BROWNIE TRIFLE
                                             (Makes about 20 servings)

1 (1 pound 3.8 ounce) package fudge brownie mix                1 (4 serving size) package chocolate fudge
¼ cup water                                                      instant pudding and pie filling mix
½ cup vegetable oil                                            2 cups cold milk
2 eggs                                                         1 (10-ounce) package English toffee bits
1 tablespoon freeze-dried instant coffee (dry)                 1 (8-ounce) container frozen whipped topping,
                                                                 thawed

Preheat oven to 350°F. Grease the bottom only of a 13x9x2-inch baking pan.
Prepare brownie mix as directed on package, using water, oil, and eggs. Stir dry coffee into batter; spread into
prepared pan. Bake as directed on brownie package; cool completely. Cut cooled brownies into 1-inch squares.
Place half of the squares in the bottom of a 3-quart glass bowl.
Prepare pudding mix as directed on package for pudding, using milk. Pour half of the pudding over brownies in
bowl. Top with half of the toffee bits, then half of the whipped topping. Repeat with remaining brownies, pudding,
toffee bits, and whipped topping.
Cover and refrigerate for at least 4 hours before serving. Cover and refrigerate any remaining trifle.

                                               TEDDY BEAR FUDGE
                                            (Makes 6 teddy bear candies)

1½ cups semi-sweet chocolate chips                    2 tablespoons butter or margarine, softened
1 cup peanut butter chips                             1 teaspoon vanilla extract
1 (14-ounce) can Eagle Brand sweetened condensed milk, (NOT evaporated milk)

Place each of six 4x1/2 inch teddy bear-shaped cookie cutters on a 5-inch square of aluminum foil. Seal foil tightly
around the outside of the cookie cutters; place on a cookie sheet. Lightly spray cookie cutters with cooking spray.
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In a 4-cup microwave-safe bowl, mix chocolate chips, peanut butter chips, milk, and butter. Microwave on high
power for 1-2 minutes, stirring every 30 seconds, until chips are almost melted; stir in vanilla.
Pour chocolate mixture evenly into teddy bear molds. Refrigerate, uncovered, for about 2 hours or until firm.
Carefully remove foil. Use white or red decorating icing to decorate the bears, if desired. Place cookie cutter with
fudge into cellophane gift bags or gently press fudge out of molds to serve. Store covered in refrigerator.

Variation: You can use an 8-inch square pan instead of the cookie cutters. Line the pan with aluminum foil and
pour the fudge into the pan. Cover and refrigerate for 2 hours. Cut into 1½-inch squares.

                                               MAYFLOWER APPLES
Pastry to equal 2 (9-inch) pie crusts                           ½ teaspoon ground cinnamon
½ cup dark raisins                                              6 medium-sized baking apples, peeled and cored
½ cup 80-proof light rum                                        1½ cups water
cup packed dark brown sugar                                    1½ cups granulated sugar
¼ cup butter, softened

Prepare pastry for rolling into squares. Soak raisins in rum for 1 hour in a small bowl.
Preheat oven to 375°F. Grease a 13x9-inch baking pan.
Drain raisins, reserving rum. Combine brown sugar, butter, and cinnamon with raisins. Roll pastry out into        -inch
thick sheet. Cut into six 7-inch squares. Place an apple in the center of each square; fill apples with raisin mixture.
Moisten the edges of pastry with water; fold corners over apples and seal edges firmly. Cut any leftover pastry into
decorative leaves. Brush the back of the leaves with water and place on top of apples. Arrange apples in prepared
pan. Bake for 15 minutes.
Simmer water and granulated sugar in a small saucepan until sugar dissolves. Add reserved rum and pour mixture
over apples. Bake for 25-35 minutes, basting until done. Serve with Rum Hard Sauce**.

                                         MINIATURE CHOCOLATE ÉCLAIRS
                                                  (Makes 12 éclairs)

1 (3½-ounce) package chocolate               teaspoon salt                           2 (1-ounce) squares semi-sweet
   pudding and pie filling                   1 cup all-purpose flour                     chocolate
2 cups milk                                  4 medium eggs                            1 cup powdered sugar
½ cup butter                                 2 tablespoons butter                     2 tablespoons milk
1 cup water                                                                           1 teaspoon vanilla extract

To prepare filling, cook pudding according to package directions; chill for 1 hour.
In a heavy saucepan, heat ½ cup butter, water, and salt over medium-high heat until mixture boils and butter melts.
Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball. Transfer pastry to a bowl; cool for
5 minutes. Stir in eggs, one at a time, beating well after each addition.
Preheat oven to 400°F. Grease a baking sheet.
Drop dough on prepared baking sheet in 12 mounds, about 5 inches apart. Spread each mound into a 4x½-inch
rectangle, piling dough on top and slightly rounding sides. Bake for 35 minutes or until golden. Remove from oven;
make a 1-inch long slit on one side of each éclair. Reduce oven temperature to 375°F. Bake for 10 minutes.
Transfer to a wire rack to cool.

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In a small saucepan, heat 2 tablespoons butter and chocolate over low heat, stirring until melted. Remove from
heat. Stir in powdered sugar, 2 tablespoons milk, and vanilla until smooth.
Slice éclairs in half. Spoon about 1 tablespoon of filling onto each bottom half and replace tops. Spread tops with
frosting.

                                                 CHERRY STRUDEL
                                                 (Makes 10 servings)

1¼ cups granulated sugar                                          ½ teaspoon vanilla or almond extract
½ cup packed light brown sugar                                    ¼ teaspoon ground allspice
1½ tablespoons cornstarch                                         teaspoon ground cinnamon
4 cups pitted, tart, fresh or frozen, thawed cherries             8 sheets phyllo pastry, thawed if frozen
cup water                                                        3 tablespoons butter, melted
2 teaspoons grated lemon or orange zest                           1 tablespoon powdered sugar

In a medium saucepan, mix together granulated sugar, brown sugar, and cornstarch. Stir in cherries, water, lemon
zest, and vanilla. Cook over medium heat until bubbling and thickened. Reduce heat to low, add allspice and
cinnamon; cook, stirring occasionally, for 15 minutes. Remove pan from heat; cool completely.
Preheat oven to 400°F. Grease a baking sheet.
Unfold sheets of phyllo so they lie flat. Stack 4 sheets on plastic wrap; brush top sheet with 1 tablespoon melted
butter. Keep remaining sheets covered with plastic wrap and a damp cloth to prevent them drying out. Spread half
of the filling along a short side of the top pastry sheet. Starting with a short side and using plastic wrap as a guide,
roll up pastry, jelly-roll style. Fold ends under.
Place strudel, seam-side down, on prepared baking sheet. Brush with ½ tablespoon melted butter. Repeat with
remaining phyllo, melted butter, and filling to make a second strudel.
Bake strudels for 15-20 minutes or until golden. Transfer baking sheet to a wire rack to cool for 15 minutes.
Transfer strudels to a cutting board to cool completely. Sprinkle with powdered sugar.

                                              BACARDI LIME SHERBET
                                               (Makes 4 to 6 servings)

2 cups water                                                    Grated peels of 2 limes
1 cup freshly squeezed lime juice                               1½ tablespoons Bacardi silver rum
4 teaspoons Sweet „N Low

In a 2-quart saucepan, combine water and lime juice; dissolve Sweet „N Low into this mixture. Place saucepan over
low heat and slowly bring to a boil. When mixture boils, let simmer for exactly 5 minutes; remove from eat and cool
to room temperature. Add grated rind.
Transfer mixture to a shallow bowl. Freeze for at least 5 hours, scraping the sides of the bowl into the mixture
every hour. Spoon sherbet into dessert glasses. Splash the tops of each serving with a teaspoon of rum.

                                   WHITE CHOCOLATE DIPPED STRAWBERRIES
½ cup vanilla milk chips                                  1 pint strawberries
1 teaspoon shortening                                     1 (6-ounce) package semi-sweet chocolate chips


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In a small saucepan, heat vanilla milk chips and shortening over low heat, stirring occasionally, until chocolate is
melted. Dip half of each strawberry into chocolate mixture; place on waxed paper.
In a small saucepan, heat semi-sweet chocolate chips over low heat, stirring constantly, until chocolate is almost
melted. Remove from heat and continue stirring until smooth. Drizzle melted chocolate over strawberries.
Refrigerate until set.

                                                   BACARDI TRIFLE
                                                  (Makes 4 servings)

1 (3-ounce) package vanilla pudding and pie filling mix              1 (10-ounce) package frozen unsweetened
2 cups milk                                                             raspberries, thawed
cup 80-proof Bacardi silver or amber rum                            ½ cup heavy cream
4 (1-inch thick) slices pound cake                                   2 tablespoons powdered sugar
½ cup raspberry jam                                                  2 slices kiwifruit

Prepare pudding mix according to package directions using milk. Add 2 tablespoons rum to pudding.
Place a cake slice in each of 4 dessert dishes or glasses; top each with 2 tablespoons jam. Reserving 1 tablespoon
rum, pour remaining rum over cake slices. Spoon ½ cup pudding into each glass; spoon raspberries over pudding.
Chill for 1 hour.
In a small mixing bowl, whip cream with powdered sugar and reserved rum until stiff. Top each trifle with a spoonful
of whipped cream. Garnish with kiwi slices.

                                             PEACH-APRICOT COBBLER
                                                  (Makes 8 servings)

1 cup granulated sugar                                               ¼ teaspoon ground nutmeg
2 tablespoons cornstarch                                             ½ cup all-purpose flour
1 (29-ounce) can sliced peaches, drained, juice                      ¾ teaspoon baking powder
   reserved                                                          ¼ teaspoon salt
1 (10½-ounce) can apricot halves, drained, juice                     ¼ cup buttermilk
   reserved                                                          1 large egg, slightly beaten
3 tablespoons butter                                                 1 cup heavy cream
1 teaspoon ground cinnamon                                           2 tablespoons honey, at room temperature

Preheat oven to 400°F.
In a medium saucepan, mix ½ cup sugar and cornstarch. Stir in ½ cup of the reserved peach juice and ½ of the
reserved apricot juice. Cook over medium heat, stirring constantly, until mixture boils and thickens, about 2
minutes. Remove from heat. Stir in 1 tablespoon butter, ½ teaspoon cinnamon, and nutmeg; add peaches and
apricots. Spoon fruit mixture into a 1½-quart casserole dish.
In a small bowl, mix flour, ½ cup sugar, baking powder, salt, buttermilk, 2 tablespoons butter, and egg until well
combined. Spoon topping over fruit mixture.
Bake cobbler for 30 minutes or until topping is lightly golden. Transfer casserole dish to a wire rack to cool slightly.
In a small mixing bowl, beat cream, honey, and ½ teaspoon cinnamon at medium speed until soft peaks form.
Serve cobbler warm with whipped cream garnish.

                                          **JOAN'S “SPECIAL” PECANS**
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                                                    Joan Cossman

6 cups water                                                     Salad oil (Wesson)
4 cups whole pecans or walnuts                                   Salt
½ cup granulated sugar

In 4 quart saucepan, boil water; add nuts, bring back to a boil, cook for 1minute. Drain. In a large bowl, gently stir
nuts with sugar until sugar dissolves. (If necessary, let stand 5 minutes to dissolve sugar.)
In a dry saucepan, heat 1 inch of salad oil to 350°F.
With a slotted spoon, add half of the nuts to oil. Fry for 5 minutes, stirring often. With a slotted spoon, place nuts in
a coarse sieve over bowl to drain; sprinkle lightly with salt; toss lightly to keep nuts from sticking. Transfer to a
cooling rack. Fry remaining nuts. Store in tightly covered container or tin.

                                         **ICE CREAM CONE CUPCAKES**
                                                     Erica Covault

2 eggs                         2 cups granulated sugar                   2 teaspoons vanilla extract
1 cup cooking oil              3 cups all-purpose flour                  2 dozen ice cream cones with flat bottoms
1 cup sour milk                2 teaspoons baking soda                   1 container prepared butter icing
⅔ cup cocoa                    1 cup hot water

Preheat oven to 350°F.
In a large bowl, combine all ingredients except ice cream cones and icing; mix well. Pour batter into ice cream
cones until about ⅔ full.
Place cones in muffin pans for easier handling. Bake for about 30 minutes. When cool, frost with icing.

                                                 **PRETZEL SALAD**
                                                     Erica Covault

2 cups pretzels, crushed                                    1 (9-ounce) carton whipped topping
1½ cups granulated sugar                                    1 (6-ounce) package strawberry gelatin
¾ cup margarine, melted                                     2 cups pineapple juice, heated or 2 cups boiling water
1 (8-ounce) package cream cheese, softened                  2 (10-ounce) packages frozen strawberries with juice

Preheat oven to 350°F.
In a medium bowl, mix pretzels, ½ cup sugar and margarine; spread in an ungreased 13x9-inch pan. Bake for 10
minutes. Cool.
In a large mixing bowl, combine cream cheese, 1 cup sugar, and whipped topping until creamy; spread over pretzel
layer. Dissolve gelatin in hot juice or water; add strawberries (with juice) to gelatin. Let set partially then spread on
top of cream cheese layer and chill.




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