Other Dessert Recipes

Apple Crisp:


3lbs. tart apples, 2Tbs. lemon juice, 1/2c. brown sugar, 1/2tsp. cinnamon & nutmeg, 1/3c. flour, sugar & oats,
1/2 stick cold butter, 1/2c. walnuts.

Peel, core, and chop apples, toss in bowl with lemon juice. In seperate bowl combine next three
ingredients, stir in apples, put aside. In next bowl combine next three ingredients. Cut butter in eight
pieces, cut into flour till mix looks like crumbs. Add nuts. Butter a 10x10 inch pan. Spread apples in bottom
then sprinkle with flour mix. Bake @ 375 degrees 30-45 minutes or till apples are tender and top is lightly
browned.    


Apple Dumplings:

5 medium tart apples or pears, 5 refrigerated buttermilk biscuits, 1 cup sugar divided, 1 1/2 cups water, 3
Tbs. margarine or 2 Tbs. butter, 1/4 tsp. cinnamon.

Core apples. Pare or leave skins on. Roll out each biscuit thinly using a rolling pin. (be sure to dust with
flour). Place an apple in the center of each biscuit. Fill centers with a mixture of sugar and cinnamon. (1/3
cup sugar and 1/4 tsp cinnamon). Dot each apple with 2 teaspoons of margarine/butter. Wrap up with apple
in biscuit and seal with fingers. Boil 2/3 cup sugar and water with 2 tablespoons of margarine/butter for 3
minutes. Pour syrup around apples in flat casserole dish. Bake at 425 degrees for 45-50 minutes. *Best
served hot and even better with a scoop of vanilla ice cream!


Apple Fritters:

1c. all purpose flour, 1 large egg, 1c. ice cold water, 1lb. apples (any variety) cut into 1/2in. sticks, 1 1/2c. oil,
1/2c. sugar for dusting fritters.

Place the flour, egg and 1/3 of the water in a bowl and mix vigorously with a whisk. The mixture will be fairly
thick. When smooth add the remaining water and mix again until the water is incorporated and the batter is
thin and smooth. Stir the apple sticks into the batter. Heat the oil to 375 degrees in a large heavy skillet.
Pour about 1/3c. of the batter into the pan for each fritter; making 44 or 5 at a time. Using forks spread the
batter out so each fritter is no more than 1/2 inch thick. Cook for about 3 minutes on each side, until brown
and crisp. Drain the fritters on paper towels and transfer to a plate. Sprinkle with sugar.


Apple Pie Bars:

4 cups all purpose flour, 1 tsp. salt and baking powder, 1 cup shortening, 4 egg yolks, 2 Tbs. lemon juice, 8-
10 Tbs. cold water.
Filling: 7 cups finely chopped peeled apples, 2 cups sugar, 1/4 cup all purpose flour, 2 tsp. cinnamon, 1
dash nutmeg.
Glaze: 1 cup powdered sugar, 1 tbs. milk, 1 Tbs. lemon juice.
In a large bowl, combine flour, salt and baking powder.
Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks, lemon juice and
water. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half.
Chill for 30 minutes. Roll out one portion of dough between two large sheets of waxed paper into a 17-in. x
12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom
and up the sides of pan; trim pastry even with top edge. In a bowl, toss the apples, sugar, flour, cinnamon
and nutmeg; spread over crust. Roll out remaining pastry to fit top of pan; place over filling. Trim edges;
brush edges between pastry with water or milk; pinch to seal. Cut slits in top. Bake at 375° for 45-50 minutes
or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars
before cutting.


Apple Walnut Squares:

1/2 cup softened butter, 1 cup sugar, 1 egg, 1 cup all purpose flour, 1/2 tsp. each of baking powder, baking
soda and cinnamon, 1 medium tart apple peeled and chopped, 3/4 cup chopped walnuts.

In a mixing bowl, cream butter and sugar. Add the egg. Combine flour, baking powder, baking soda and
cinnamon; gradually add to the creamed mixture, beating just until combined. Stir in apple and walnuts.
Pour into a greased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted
near the center comes out clean. Cool on a wire rack.


Banana Marshmallow Squares:

1 (18 ounce) package yellow cake mix, 1/2 cup butter softened, 2 eggs, 1 cup chopped nuts, 6 1/2 ounces
mini marshmallows, 1 (3 ounce) package instant vanilla pudding, 2 ripe bananas mashed.

Combine first 4 ingredients until well blended. Press half of dough into a greased 13 X 9 inch pan; reserve
remaining for topping. In heavy pan over low heat, melt marshmallows, stirring constantly until smooth.
Combine dry pudding mix and mashed bananas; add to melted marshmallows. Spread evenly over dough.
Crumble remaining dough over filling. Bake at 350 degrees for 20 to 25 minutes or until light golden brown.
Cool.


Banana Pudding:

1 package (6oz.) instant vanilla pudding, 21/2c. cold milk, 1 can sweetened condensed milk (14oz.) 16oz.
Cool Whip, bananas, wafers.

Mix pudding with both milks blend well. Fold in the Cool Whip, add bananas. Alternate layers of pudding and
wafers. Top with wafers, refrigerate overnight before serving.  

 
Bedrock Bars:

13 ounces Fruity Pebbles cereal, 10 ounces marshmallows, 1/4 cup butter, Pam cooking spray.

In large microwaveable bowl, melt butter. Spray 9x13 pan with Pam. Add marshmallows to bowl. Microwave
for 1 minute. Stir. Microwave additional 30 seconds if marshmallows haven't completely melted.
Pour cereal into bowl. Mix well to make sure marshmallows and cereal are thoroughly combined.
Spread cereal mixture evenly into baking pan. Let stand for a few hours/overnight to allow bars to firm up.
Cut into squares.


Berry Delicious Dessert:

6 cups frozen mixed berries, 1/4 cup sugar, 1 cup all purpose flour divided into 1/4 and 3/4 units, 1 Tbs.
lemon juice, 3/4 cup old fashioned oats, 2/3 cup golden brown sugar, 1 tsp. cinnamon, 1/2 tsp. ground
ginger, 1/4 tsp. ground nutmeg, 1/4 tsp. salt, 8 Tbs. butter, 1 pint vanilla ice cream.

Preheat oven to 375 degrees. Combine berries, sugar, ¼ cup of the flour and lemon juice. Stir and set
aside. Combine all dry ingredients including remaining flour in a bowl. Cut butter into pieces and drop into
dry mix. Mash with a potato masher or large fork to break butter into bits mixed in with dry ingredients.
Sprinkle clumps of butter/flour mixture over berries. Bake 45 minutes to 1 hour until top is crisped and
golden in color. (Cooking and crisping varies depending on the oven calibration and even local weather.).
Serve with scoop of vanilla ice cream on top.


Black and White Hearts:

1 cup butter softened, 3/4 cup sugar, 1 (3 ounce) package softened cream cheese, 1 egg, 1 1/2 tsp. vanilla, 3
cups all purpose flour, 1 cup semi sweet chocolate chips, 2 Tbs. shortening.

Combine butter, sugar, cream cheese, egg and vanilla in large bowl. Beat with electric mixer at medium
speed, scraping bowl often, until light and fluffy. Add flour; beat until well blended. Divide dough in half;
wrap each half in waxed paper. Refrigerate 2 hours or until firm. Preheat oven to 375 degrees. Roll dough
to 1/8-inch thickness on lightly floured 2-inch heart-shaped cookie cutter. Place cutouts 1 inch apart on
ungreased cookie sheets. Bake 7 to 10 minutes or until edges are very lightly browned. Remove
immediately to wire racks to cool completely. Melt chocolate chips and shortening in small saucepan over
low heat 4 to 6 minutes or until melted. Dip half of each heart into melted chocolate. Refrigerate on cookie
sheets or trays lined with waxed paper until chocolate is set. Store, covered, in refrigerator.


Blueberry Boy Bait:

Streusel: 1/2 cup butter cut up, 1 cup flour, 1/2 cup sugar.
Batter: 1 1/3 cups flour, 1 1/2 tsp. baking powder, 3/4 tsp. salt, 1/4 tsp. ground cloves, 3/4 cup butter a room
temp., 1/2 cup sugar heaping, 2 egg yolks, 3 Tbs. milk, 1 grated lemon rind of,
To Finish: 2 egg whites, 1 1/2 Tbs. sugar, 1/2 tsp. salt, 1 pint blueberries rinsed dried and picked over.

Set the oven at 350ºF. Butter and flour an 11 to 12 inch round baking dish. For the streusel: In a bowl
combine the butter, flour and sugar and work them with a pastry blender or your fingers until they form
crumbs. For the batter: Sift together the flour, baking powder, salt and cloves.
Using an electric mixer, cream the butter and add the sugar until light and fluffy. Beat in the yolks, one at a
time, followed by the milk and lemon rind. To finish: In another bowl beat the egg whites with the sugar and
salt to medium peaks. Stir the flour mixture into the butter-yolk batter. Fold in the beaten whites with half
the blueberries. Transfer the batter to the baking dish and sprinkle it with the streusel topping. Top with
the remaining blueberries. Bake the boy bait for 40 to 45 minutes or until it is set on top. Remove it.
from the oven and leave to settle for 30 minutes. Serve warm.


Brownie Mix SMORE'S:

butter and cocoa for pan, 1 (20oz.) package brownie mix or ant box labeled for a 9x13 inch pan, 3 large eggs
at room temperature lighty beaten, 8Tbs. butter melted, 1/4c. milk, 2c. mini marshmallows, 10-12 grahm
crackers (2-1/4x5inches).

Position the rack in the lower third of the oven. Preheat oven to 350 degrees. Butter and cocoa 9x13 inch
pan. Place brownie mix, beaten eggs, melted butter and milk in large bowl. Stir with a wooden spoon until
smooth. Pour into prepared pan. Bake for 25 minutes or until toothpick comes out with a few moist crumbs
attached. Place pan on a wire rack. Maintain oven temperature. The moment the pan is out of the oven
sprinkle the mini marshmallows over the top. Then cover with grahm crackers, breaking some as needed to
cover the entire pan. Place pan back in oven and bake two more minutes, to melt the marshmallows.
Remove pan from oven and gently press the grahm crackers down into the melted topping- be careful it is
very HOT. Cool the pan completely on a wire rack. Then turn it over to unmold the brownies onto a cutting
board, Place a wire rack on top and invert once again (so that the grahm crackers are back on top). Cut into
24 pieces.


Candied Apples with Coconut Topping:

2 cups sugar, 1/3 cup red cinnamon candies, 1 cup water, 1 tsp. cinnamon, 1/2 tsp. vanilla, 1 tsp. red food
coloring, 6 fresh apples, 1-2 cups flaked coconut.

Remove stems from apples, wash, and towel dry. Insert a wooden skewer or popsical sticks in each apple,
running through the apple from stem end to base without protruding all the way through the bottom end.
Combine sugar, corn syrup, cinnamon candies, and water in medium to large saucepan. Cook until candies
dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, and food coloring. Mix
thoroughly. Boil mixture to 300°F using a candy thermometer without stirring for the hard crack stage, or if
you like a nice so HARD to cook the candy to 245 or 250, to the firm ball stage. As soon as mixture reaches
300° F. It will be very thick. Remove it from heat and quickly dip each apple-one by one-into the mixture until
it is thoroughly coated. Dip the base end of apple into coconut to coat the bottom and place coconut side
down skewer pointing up, on baking sheet until mixture hardens.


Caramel Chocolate Chip Bars:

1/2 cup butter, 32 caramels, 1 (14 ounce) can sweet condensed milk, 1 (18 1/4 ounce) yellow cake mix, 1/2
cup vegetable oil, 2 eggs, 2 cups mini semi sweet chocolate chips, 1 cup vanilla or white chocolate chips, 1
Heath candy bar chopped.

In a large saucepan, combine the butter, caramels and milk; cook and stir over medium-low heat until
smooth. Cool. In a mixing bowl, combine the cake mix, oil and eggs; mix well. Stir in chips and chopped
candy bar (dough will be stiff). Press three-fourths into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at
350° for 15 minutes. Place on a wire rack for 10 minutes. Pour caramel mixture over the crust. Drop
remaining dough by spoonfuls onto caramel layer. Bake for 25-30 minutes or until edges are golden brown.
Cool for 10 minutes; run a knife around edges of pan. Cool 40 minutes longer; cover and refrigerate for at
least 1 hour or until serving.


Caramel Chocolate Cookie Bars:

2 cups flour, 2 cups oats, 1 1/2 cups packed brown sugar, 1 tsp. baking soda, 1/2 tsp. salt, 1 egg, 1 cup
softened butter, 1 (14 ounce) package vanilla caramels, 1 cup semi sweet chocolate chips, 1 cup chopped
pecans or walnuts, 1/3 cup milk.

Heat oven to 350. Grease a rectangular pan(13x9x2) Mix flour, oats, brown sugar, soda, salt and egg in large
bowl. Stir in butter with mixer till mixture is crumbly. Press 1/2 the crumbly mixture into pan. Bake ten
minute. Heat caramels and milk in saucepan, over low heat, stirring often, until smooth. Remove baked
crumbly mixture from oven and sprinkle chocolate chips and nuts on top. Drizzle with caramel mixture.
Sprinkle remaining crumbly mixture on top. Bake at 350 for 20 to 25 min or until golden brown. Cool 30
minute Loosen edges from sides of pan. Cool completely. Cut into 2x1 inch bars.