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Desserts (Cakes - Cookies - Pies - Etc.)
- Thread starter judyb57
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APPLESAUCE PIE
1 single pie crust (use your favorite recipe)
3 c. applesauce
2/3 c. brown sugar
2 tbsp. butter, melted
2 tsp. cinnamon
1/2 tsp. nutmeg
3 tsp. grated lemon peel
1/2 c. chopped walnuts
3 eggs, separated
Preheat the oven to 400 degrees. Roll out the pastry and line a 10-inch
pan with the dough. Place the prepared pie dough in the refrigerator
while you make a filling.
In a large bowl, combine the applesauce, egg yolks, brown sugar,
cinnamon, nutmeg, lemon peel and walnuts. Stir well. In a separate bowl,
beat the egg whites until they stand in stiff peaks. Fold the egg whites
into the applesauce mixture and turn the mix into the pie shell.
Bake for 15 minutes, then turn the heat down to 325 degrees and bake for
30-40 minutes longer or until set. Chill and serve.
1 single pie crust (use your favorite recipe)
3 c. applesauce
2/3 c. brown sugar
2 tbsp. butter, melted
2 tsp. cinnamon
1/2 tsp. nutmeg
3 tsp. grated lemon peel
1/2 c. chopped walnuts
3 eggs, separated
Preheat the oven to 400 degrees. Roll out the pastry and line a 10-inch
pan with the dough. Place the prepared pie dough in the refrigerator
while you make a filling.
In a large bowl, combine the applesauce, egg yolks, brown sugar,
cinnamon, nutmeg, lemon peel and walnuts. Stir well. In a separate bowl,
beat the egg whites until they stand in stiff peaks. Fold the egg whites
into the applesauce mixture and turn the mix into the pie shell.
Bake for 15 minutes, then turn the heat down to 325 degrees and bake for
30-40 minutes longer or until set. Chill and serve.
CHIFFON PUMPKIN PIE
1 (9-inch) pie shell, baked (can use graham cracker)
3 egg yolks, beaten
4 egg whites
1 c. sugar, divided in half
1 c. milk
1 c. canned pumpkin
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. melted butter
1 tbsp. powdered gelatin
Whipped cream
Candied ginger
Place pumpkin in top of double boiler and cook 10 minutes. Add 3 egg
yolks beaten, 1/2 cup sugar, 1 cup milk and stir. Add salt, ginger,
cinnamon, nutmeg and melted butter and cook to custard consistency (to
coat wooden spoon). Stir to vent steam occasionally. Cool for about 15
minutes and add gelatin dissolved in 1/4 cup of cold water and add to
pumpkin mixture.
Chill in bowl. When mixture begins to congeal, fold in egg whites that
have been beaten until stiff with 1/2 cup sugar gradually added. Turn
into pie shell. Chill until serving time. Garnish with snips of candied
ginger on top of whipped cream. Sure to be a Thanksgiving dinner
regular.
1 (9-inch) pie shell, baked (can use graham cracker)
3 egg yolks, beaten
4 egg whites
1 c. sugar, divided in half
1 c. milk
1 c. canned pumpkin
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. melted butter
1 tbsp. powdered gelatin
Whipped cream
Candied ginger
Place pumpkin in top of double boiler and cook 10 minutes. Add 3 egg
yolks beaten, 1/2 cup sugar, 1 cup milk and stir. Add salt, ginger,
cinnamon, nutmeg and melted butter and cook to custard consistency (to
coat wooden spoon). Stir to vent steam occasionally. Cool for about 15
minutes and add gelatin dissolved in 1/4 cup of cold water and add to
pumpkin mixture.
Chill in bowl. When mixture begins to congeal, fold in egg whites that
have been beaten until stiff with 1/2 cup sugar gradually added. Turn
into pie shell. Chill until serving time. Garnish with snips of candied
ginger on top of whipped cream. Sure to be a Thanksgiving dinner
regular.
Homemade Graham Crackers
These taste wonderful and are great for lining a pie pan for your homemade graham cracker crust!
Ingredients:
1 cup flour
1 1/4 cup whole wheat flour
5 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. ground cinnamon
3 Tbsp. butter or margarine, cold and sliced in small pieces
1/4 cup solid vegetable shortening
2 Tbsp. honey
1 Tbsp. molasses
1/4 cup water
1 tsp. vanilla extract
Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl. Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs.
In a separate bowl, mix the honey, molasses, water and vanilla. Sprinkle this mixture over the dry ingredients and toss with a fork until well blended.
Form the dough into a ball. Cover and chill for several hours.
Cut the dough in half and let it sit for 15 minutes at room temperature. Sprinkle a piece of wax paper with whole wheat flour. Roll out one of the dough pieces flat to about 7x15 inches. If the dough cracks or breaks, just pinch the edges back together.
Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2 inch squares. use a spatula to move the squares to a large, ungreased baking sheet. You can place them close together. Repeat with the other half of the dough.
Bake in the center of the oven for 15 minutes at 350 degrees F. or until lightly browned on the edges.
Store at room temperature in an airtight container. They should last up to a month.
For a sweeter treat: sprinkle a mixture of sugar and cinnamon over the top.
These taste wonderful and are great for lining a pie pan for your homemade graham cracker crust!
Ingredients:
1 cup flour
1 1/4 cup whole wheat flour
5 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. ground cinnamon
3 Tbsp. butter or margarine, cold and sliced in small pieces
1/4 cup solid vegetable shortening
2 Tbsp. honey
1 Tbsp. molasses
1/4 cup water
1 tsp. vanilla extract
Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl. Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs.
In a separate bowl, mix the honey, molasses, water and vanilla. Sprinkle this mixture over the dry ingredients and toss with a fork until well blended.
Form the dough into a ball. Cover and chill for several hours.
Cut the dough in half and let it sit for 15 minutes at room temperature. Sprinkle a piece of wax paper with whole wheat flour. Roll out one of the dough pieces flat to about 7x15 inches. If the dough cracks or breaks, just pinch the edges back together.
Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2 inch squares. use a spatula to move the squares to a large, ungreased baking sheet. You can place them close together. Repeat with the other half of the dough.
Bake in the center of the oven for 15 minutes at 350 degrees F. or until lightly browned on the edges.
Store at room temperature in an airtight container. They should last up to a month.
For a sweeter treat: sprinkle a mixture of sugar and cinnamon over the top.
Creamy Orange Cheesecake (crockpot)
CRUST:
3/4 cup graham cracker crumbs
2 Tbs. sugar
3 Tbs. melted butter
FILLING:
16 oz. cream cheese
2/3 cup sugar
2 whole eggs + 1 egg yolk
1/4 cup orange juice concentrate, thawed
1 tsp. orange zest
1 Tbs. flour
1/2 tsp. vanilla
Crust: Combine crumbs with sugar; mix in melted butter. Pat into a 7"
springform pan. Set aside.
Filling: Cream together cream cheese and sugar. Add eggs. Beat 3 minutes
at medium speed with electric mixer. Add orange juice, zest, flour, and
vanilla. Beat 2 minutes. Pour batter into crust. Place on a rack or
aluminum foil ring in the crockpot so pan doesn't rest directly on the
bottom of crockpot. Cover and cook on HIGH for 2-1/2 to 3 hours. Turn
off heat and let stand 1 to 2 hours until cool enough to remove. Cool
completely and remove the sides of the pan.
Note: Chill before serving.
CRUST:
3/4 cup graham cracker crumbs
2 Tbs. sugar
3 Tbs. melted butter
FILLING:
16 oz. cream cheese
2/3 cup sugar
2 whole eggs + 1 egg yolk
1/4 cup orange juice concentrate, thawed
1 tsp. orange zest
1 Tbs. flour
1/2 tsp. vanilla
Crust: Combine crumbs with sugar; mix in melted butter. Pat into a 7"
springform pan. Set aside.
Filling: Cream together cream cheese and sugar. Add eggs. Beat 3 minutes
at medium speed with electric mixer. Add orange juice, zest, flour, and
vanilla. Beat 2 minutes. Pour batter into crust. Place on a rack or
aluminum foil ring in the crockpot so pan doesn't rest directly on the
bottom of crockpot. Cover and cook on HIGH for 2-1/2 to 3 hours. Turn
off heat and let stand 1 to 2 hours until cool enough to remove. Cool
completely and remove the sides of the pan.
Note: Chill before serving.
Lemon Blossom Bars
Servings: 24
1 1/4 cups all-purpose flour
1 1/4 cups powdered sugar
3/4 cup softened butter
1 cup granulated sugar
1 8-ounce package cream cheese
2 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon lemon juice
12 Stash Tea Lemon Blossom tea bags
To Prepare Crust
Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into a greased 13 × 9-inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned.
___________
For the Filling
Combine 1 cup granulated sugar and cream cheese. Blend well. Beat in eggs, 2 tablespoons flour, 1/2 teaspoon baking powder, salt, contents of 10 Stash Lemon Blossom tea bags and 2 tablespoons melted butter until mixture is well blended. Spread over crust in pan. Return to oven 15 to 20 minutes or until set.
__________
For Frosting
Mix 1 cup powdered sugar, 1 tablespoon soft butter, 1 tablespoon lemon juice and the contents of 2 Stash Lemon Blossom tea bags until smooth. Spread over the filled crust while still warm. Let cool.
Servings: 24
1 1/4 cups all-purpose flour
1 1/4 cups powdered sugar
3/4 cup softened butter
1 cup granulated sugar
1 8-ounce package cream cheese
2 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon lemon juice
12 Stash Tea Lemon Blossom tea bags
To Prepare Crust
Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly. Pat into a greased 13 × 9-inch baking pan. Bake at 375 degrees for 7 to 10 minutes or until lightly browned.
___________
For the Filling
Combine 1 cup granulated sugar and cream cheese. Blend well. Beat in eggs, 2 tablespoons flour, 1/2 teaspoon baking powder, salt, contents of 10 Stash Lemon Blossom tea bags and 2 tablespoons melted butter until mixture is well blended. Spread over crust in pan. Return to oven 15 to 20 minutes or until set.
__________
For Frosting
Mix 1 cup powdered sugar, 1 tablespoon soft butter, 1 tablespoon lemon juice and the contents of 2 Stash Lemon Blossom tea bags until smooth. Spread over the filled crust while still warm. Let cool.
Cinnamon Apple Dumplings
Serves: 8
Preparation Time: 12 min
Cooking Time: 35 min
What You'll Need:
1/4 cup butter
1/4 cup granulated sugar
1/4 cup water
1 (8-ounce) package refrigerated crescent rolls
2 apples, peeled, cored, and chopped
1/4 cup packed light brown sugar
2 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/2 cup chopped pecans, toasted
What To Do:
Melt butter in a 7- x 11-inch baking dish; set aside.
Cook granulated sugar and 1/4 cup water in a saucepan over medium heat until sugar melts; set aside.
Preheat the oven to 375 degrees. Unroll crescent dough onto a board.
Combine apples, brown sugar, and remaining 3 ingredients. Sprinkle over dough. Starting with short end, roll dough up, jellyroll fashion, pressing seam to seal; cut into 10 (3/4-inch-thick) slices, and place in baking dish. Pour sugar mixture carefully over dumplings. Bake 35 to 38 minutes or until golden.
Serves: 8
Preparation Time: 12 min
Cooking Time: 35 min
What You'll Need:
1/4 cup butter
1/4 cup granulated sugar
1/4 cup water
1 (8-ounce) package refrigerated crescent rolls
2 apples, peeled, cored, and chopped
1/4 cup packed light brown sugar
2 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/2 cup chopped pecans, toasted
What To Do:
Melt butter in a 7- x 11-inch baking dish; set aside.
Cook granulated sugar and 1/4 cup water in a saucepan over medium heat until sugar melts; set aside.
Preheat the oven to 375 degrees. Unroll crescent dough onto a board.
Combine apples, brown sugar, and remaining 3 ingredients. Sprinkle over dough. Starting with short end, roll dough up, jellyroll fashion, pressing seam to seal; cut into 10 (3/4-inch-thick) slices, and place in baking dish. Pour sugar mixture carefully over dumplings. Bake 35 to 38 minutes or until golden.
flaflash99
Senior Streaker
- Joined
- Dec 24, 2012
- Messages
- 343
Well now that mouth is watering time to try them all are you baking
flaflash99
Senior Streaker
- Joined
- Dec 24, 2012
- Messages
- 343
All i need now is to find Miss Judy somewhere over the rainbow so i can try each and everyone of them they sound Delicious
- Joined
- Jan 17, 2008
- Messages
- 82,909
This no-springform-required cheesecake will be one of the easiest cheesecakes you'll ever make. Our recipe for rich and creamy Chocolate Raspberry Cheesecake lets you take all the credit.
Serves: 8
Chilling Time: 7 hr
Cooking Time: 55 min
What You'll Need:
2 cups crushed cream-filled chocolate sandwich cookies
1/4 cup (1/2 stick) butter, melted
2 (8-ounce) packages cream cheese, softened
2 eggs
3/4 cup sugar
1/2 cup (3 ounces) semisweet chocolate chips, melted
1/3 cup seedless raspberry preserves
What To Do:
Preheat oven to 325 degree F.
In a medium bowl, combine crushed chocolate sandwich cookies and melted butter; mix well and press into bottom and sides of a 9-inch deep-dish pie plate to form a crust.
In a large bowl, beat cream cheese, eggs, and sugar until smooth. Reserve 1/3 cup of the mixture and set aside in a small bowl. Pour remaining mixture into prepared crust.
Add melted chocolate and the raspberry preserves to reserved cream cheese mixture; mix well and drop by spoonfuls into mixture in crust. Swirl with a knife to create a marbled effect. Bake 50 to 55 minutes, or until almost set in the center. Allow to cool 1 hour then cover and chill at least 6 hours before serving.
Note
It's nice to add a bit of color to this by garnishing each serving with a dollop of whipped cream, some fresh raspberries, and a sprig of mint.
Serves: 8
Chilling Time: 7 hr
Cooking Time: 55 min
What You'll Need:
2 cups crushed cream-filled chocolate sandwich cookies
1/4 cup (1/2 stick) butter, melted
2 (8-ounce) packages cream cheese, softened
2 eggs
3/4 cup sugar
1/2 cup (3 ounces) semisweet chocolate chips, melted
1/3 cup seedless raspberry preserves
What To Do:
Preheat oven to 325 degree F.
In a medium bowl, combine crushed chocolate sandwich cookies and melted butter; mix well and press into bottom and sides of a 9-inch deep-dish pie plate to form a crust.
In a large bowl, beat cream cheese, eggs, and sugar until smooth. Reserve 1/3 cup of the mixture and set aside in a small bowl. Pour remaining mixture into prepared crust.
Add melted chocolate and the raspberry preserves to reserved cream cheese mixture; mix well and drop by spoonfuls into mixture in crust. Swirl with a knife to create a marbled effect. Bake 50 to 55 minutes, or until almost set in the center. Allow to cool 1 hour then cover and chill at least 6 hours before serving.
Note
It's nice to add a bit of color to this by garnishing each serving with a dollop of whipped cream, some fresh raspberries, and a sprig of mint.
- Joined
- Jan 17, 2008
- Messages
- 82,909
I love sweets!!
Everyone will be cheering you when you bake up a batch of our "salute to New Orleans" Big Easy Brownies. Whether for game-watching, movie night, a potluck or bake sale, these awesome brownies will always score you big points!
Makes: 24
Cooking Time: 25 min
What You'll Need:
1 (18.3-ounce) package fudge brownie mix, batter prepared according to package directions
1 cup chopped pecans, divided
1 cup semi-sweet chocolate chips
FROSTING
1/2 cup heavy cream
6 tablespoons butter
1 1/2 cups light brown sugar
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
What To Do:
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Stir 1/2 cup pecans and the chocolate chips into prepared batter.
Bake as directed, 25 to 30 minutes; cool completely.
Meanwhile, in a medium saucepan over medium heat, combine heavy cream, butter, and brown sugar, stirring frequently, until mixture comes to a boil. Continue cooking 1 minute, stirring constantly. Remove from heat.
Whisk in confectioners' sugar and vanilla. Cool 5 minutes, stirring frequently.
Pour frosting evenly over brownies. Sprinkle remaining pecans over top. Allow to stand 30 to 45 minutes, or until frosting is set.
Everyone will be cheering you when you bake up a batch of our "salute to New Orleans" Big Easy Brownies. Whether for game-watching, movie night, a potluck or bake sale, these awesome brownies will always score you big points!
Makes: 24
Cooking Time: 25 min
What You'll Need:
1 (18.3-ounce) package fudge brownie mix, batter prepared according to package directions
1 cup chopped pecans, divided
1 cup semi-sweet chocolate chips
FROSTING
1/2 cup heavy cream
6 tablespoons butter
1 1/2 cups light brown sugar
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
What To Do:
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Stir 1/2 cup pecans and the chocolate chips into prepared batter.
Bake as directed, 25 to 30 minutes; cool completely.
Meanwhile, in a medium saucepan over medium heat, combine heavy cream, butter, and brown sugar, stirring frequently, until mixture comes to a boil. Continue cooking 1 minute, stirring constantly. Remove from heat.
Whisk in confectioners' sugar and vanilla. Cool 5 minutes, stirring frequently.
Pour frosting evenly over brownies. Sprinkle remaining pecans over top. Allow to stand 30 to 45 minutes, or until frosting is set.