Other Dessert Recipes 4

French Puffs:

1/2 cup sugar, 1/2 cup butter, 1 1/2 cups all purpose flour sifted, 1 1/2 tsp. baking powder, 1 egg, 1/2 cup
sour cream, 1/2 tsp. salt, 1/2 cup melted butter, sugar and cinnamon for dipping.

Cream the 1/2 Cup butter and the sugar together. Sift flour and baking powder. Mix the sour cream and egg
together. Add the sifted dry ingredients to the butter mixture alternately with the sour cream mixture. Dont
overmix. Fill miniature muffin tins 3/4 full. Bake at 375 for 12 - 15 minutes. Remove from heat. Combine sugar
and cinnamon to your taste. Melt butter. Remove puffs from tins. Roll in melted butter then in sugar and
cinnamon mixture.


Fried Candybars:

4-6 Snickers mini candy bars or candybar of your choice, 1 cup prepared pancake batter, 1/2 cup powdered
sugar.

Unwrap candybars and dip in prepared pancake batter. Drop coated candybars into deep fryer. Fry for
approximately 1 minute. Remove from grease and roll in powdered sugar.


Frosting for Sugar Cookies:

2-3 Tbs. softened butter, 1/2tsp. vanilla extract, 1/4-1/2c. half-and-half cream divided, 2c. powdered sugar
divided additional as needed, food coloring.

Beat together butter, vanilla, 1Tbs. cream and 1/2c. powdered sugar; stir in a few drops of food coloring
(The color should be somewhat darker than desired, because it will lighten as you add more cream and
sugar to the frosting.) Add alternating portions of 1-2Tbs. cream then 1/2c. powdered sugar; beating after
each addition till well blended. Continue adding and beating in portions of cream and powdered sugar until
you have incorporated all the ingredients; stir in additional cream or powdered sugar as needed. You may
vary the amounts of cream and/or powdered sugar to achieve desired frosting amount and consistency-
your choice of a nice thick frosting, a very thin glaze, or anything in between is possible. Spread finished
frosting onto cooled sugar cokies. Candy sprinkles are best added as each cookie is frosted, they seem to
adhere better. Serving size is 48 pieces or 2 cups frosting.


Fruit Crumble:

2 (15 3/4 ounce) cans peach slices drained, 1 (15 3/4 ounce) can pineapple chunks or sliced pears drained,
1/2 cup flour, 1/2 cup firmly packed brown sugar, 1/4 tsp. cinnamon, 1/3 cup butter.

Place fruit in an 8 X 8 baking dish. Combine flour, sugar, and cinnamon. Cut in butter or margarine until
mixture is crumbly and moist. Sprinkle evenly over fruit. Bake at 375* for 30 minutes or until topping is crisp
and golden.


Fully Loaded Caramel Apples:

12 medium apples, 12 wooden sticks, 100 pieces caramels, 4 Tbs. evaporated milk, 1 cup candy (jelly beans,
gummy worms, any you like), 1/2 cup chocolate chips.

Wash, dry and skewer the aples onto the stick. Melt the caramel and evaporated milk together in a glass
container and microwave on high for 30 seconds. Repeat at 30 second intervals until mixture is smooth.
Plunge the apples into the caramel mixture and twist to coat evenly. Place them on a wax paper covered
cookie sheet. Press the candies into the warm caramel. Cool slightly in fridge to set candies. Melt chocolate
chips, (you can also use orange candy melts)transfer to a ziploc bag. Cut off the end of the ziploc bag and
drizzle chocolate over the apples.


Funnel Cake Mix:

1 2/3 cups all purpose flour, 1/4 tsp. salt, 3/4 tsp. baking soda, 1/2 tsp. cream of tartar, 2 Tbs. sugar.

In a mixing bowl, combine all the ingredients; transfer mixture to a plastic zip-top bag or air-tight glass jar.
Include the following instructions: in a mixing bowl, beat 1 large egg and 1 cup milk; add in funnel cake mix
and beat until smooth.

In a frying pan, heat oil (1-inch depth) until 375 degrees. Pour batter, 1/2 cup at a time through a funnel into
the hot oil with a circular motion to form a spiral. Fry until golden; turn to fry the other side. Remove funnel
cake to drain on paper towel lined plate. Repeat with remaining batter. Sprinkle with powdered sugar while
warm. Note: takes a little practice to get the hang of it.


Golden Apple Chunks:

4 medium cooking apples, 1/4 cup packed brown sugar, 1 tsp. cinnamon, 1 Tbs. butter.

Peel, core, and quarter apples. Place in 1 quart micro-proof casserole. Combine brown sugar and cinnamon;
sprinkle over apples. Dot with butter. Cover and bake on high for 4 minutes. Stir; bake 4 more minutes.


Goo Goo Clusters:

1 pound mini marshmallows, 1 (8 ounce) bag chocolate chips, 2 cups dry roasted peanuts, 1 (10 ounce) can
Eagle Brand condensed milk, 2 tsp. butter.

Melt Chocolate Chips In A Pan With Eagle Brand Milk. While This Is Heating,Mix Marshmallows And Peanuts
In A Large Bowl. Pour Melted Mixture Over Nuts And Marshmallows. Mix together. Pour In A Buttered Pan.
Chill 2 Hours And Cut Into Squares.


Grilled Chocolate Bananas:

1 banana, 1 Tbs. Nutella. Cut banana in half length ways. spread chocolate spread on banana like a
sandwich. wrap with tin foil put under grill for 5 - 10 minutes. eat.


Honey Crackle Corn:

3 quarts fresh popped popcorn, 1 cup sliced almonds, 1/2 cup butter, 1 cup light brown sugar packed, 1/4
cup honey, 1 tsp. vanilla extract.

Turn popped corn into a large, shallow roasting pan (I use a disposable aluminum roasting pan); sprinkle
almonds over corn. Melt butter or margarine in a 1-quart saucepan; stir in honey and brown sugar.
Cook, stirring, over medium heat until mixture comes to a boil; simmer without stirring for 5 minutes.
Remove from heat and stir in vanilla; pour mixture over popped corn and almonds and stir until well mixed.
Bake at 250 F for 1 hour, stirring well every 15 minutes. remove from oven and continue stirring as mixture
cools - this keeps the popcorn from clumping up and helps give the "store-bought" appearance.
Cool completely and store in a tightly covered container.


Krispy Chocolate Cramel Bars:

Crust: 1 1/4 cups flour, 1/2 cup powdered sugar, 1/2 cup butter.
Filling: 14 ounces vanilla caramels, 1/3 cup evaporated milk, 1/4 cup butter.
Topping: 6 ounces semi sweet chocolate chips, 3 Tbs. shortening, 3/4 cup crispy rice cereal.

Heat oven to 350 degrees. Mix crust ingredients with fork until crumbly. Press mixture in ungreased 13X9
inch pan. Bake for 10-12 minutes. Cool slightly.
In saucepan melt filling ingredients over low heat, stirring constantly. Spread over crust. Cool slightly.
In saucepan over low heat, melt chocolate chips and shortening, stirring constantly. Stir in cereal. Carefully
spread over filling. Cool completely.