Dessert Recipes
For the Sweet ToothIt doesn't have to be a special occassion to enjoy dessert! If you're pressed for time, make it on Sunday and enjoy it on Monday.
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Tiramisu
4 packages of lady finger cookies
4 cups of espresso
3/4 cup of dark rum
2 containers of cool whip
2 cups chocolate chips
3-4 tbsp. of cream
Brew espresso and add rum and sugar to taste. Set aside to cool.
Combine chocolate chips with cream and melt in microwave approx. 1 minute and stir until chocolate is completely smooth.
Using a rectangular glass dish, quickly dip cookies in espresso and tightly layer bottom of pan. Add a layer of chocolate sauce and then a layer of cool whip.
Add another layer of dipped cookies and continue process until you reach desired height. Sprinkle top with chocolate chips or caramel sauce.
Refridgerate overnight.
Note: You can reduce calories in this recipe by using low fat Cool Whip and replacing sugar with Splenda!
Chocolate Espresso Cheesecake
Ingredients for Crust:
1-1/2 cup chocolate cookie crumbs
1/4 cup unsalted butter, melted
Ingredients for Filling:
2 lbs. softened cream cheese
1-1/2 cups granulated sugar
1/2 cup sour cream
4 eggs
2 tsp. espresso coffee
1 tsp. hot water
1 tsp. vanilla
3 oz. bittersweet chocolate, melted and cooled
Directions
In a large mixing bowl, beat cream cheese and sugar for 3 minutes, then add sour cream.
Add eggs, one at a time, beating after each addition. Slowly pour espresso and vanilla while beating.
Stir 1 cup of the batter into the melted chocolate and set aside. Pour remaining batter on crust.
Using a spoon, drop the melted chocolate batter on top of the plain batter using spiral motions. Drag a knife through the top to create a marble effect.
Bake at 350º for 45 to 55 minutes. Cool on rack for 2 hours. Cover with plastic wrap and refridgerate for 6 hours before decorating or serving.
Blonde Brownies
Ingredients
2 cups brown sugar
3/4 cup softened butter
2 eggs
2 teaspoons vanilla
2 cups self-rising flour
12 ounces chocolate chips
1 1/2 cup chopped pecans
Directions
Preheat oven to 350º degrees. In a large mixing bowl, cream brown sugar and butter. Beat in eggs and vanilla until combined. Stir in flour, chocolate chips and pecans.
Pour into greased and floured pan. Bake for 20 to 25 minutes.
No Bake Chocolate Oatmeal Cookies
Ingredients
2 cups sugar
1/2 cup evaporated milk
2 tbsp. cocoa
4 ounces butter
1 tsp. vanilla extract
1/2 cup chopped nuts
2 1/2 cups quick-cooking oats
Directions
Combine sugar, milk, cocoa and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly; boil for 1 minute.
Remove from heat; stir in vanilla and chopped nuts. Add oatmeal and stir to blend thoroughly. Drop by teaspoonfuls onto waxed paper.
Apple Tortilla Cups
Ingredients
6 small tortilla wraps
8 large apples peeled, cored and cubed.
2 tbsp. butter
3 tbsp. brown sugar
1/2 cup graham crumbs
2 tbsp. maple syrup
Directions
Butter a muffin tin. Place wraps over openings and press down to form cups. Lightly butter wraps with a basting brush.
Using a fork, mix brown sugar and graham crumbs with 1 tbsp. of butter. Sprinkle some of the crumble mixture in the bottom of cups. Fill with cubed apples and top with more crumble. Drizzle tops with maple syrup.
Bake at 350º until golden brown and serve with vanilla ice cream.
Strawberry Shortbread Cookies
Ingredients
1 cup softened butter
1/2 cup powdered sugar
3 cups all-purpose flour
1 teaspoon vanilla
Strawberry Spread
Directions
Sift flour and set aside. Cream butter, vanilla and sugar until light and fluffy. Add flour to butter mixture a bit at a time and then begin to knead with hands.
Turn dough onto floured surface and roll out to desired thickness. Cut into circles and place on an ungreased cookie sheet.
Bake at 325° for about 15 minutes or until cookies are golden brown. Remove from oven and let cool completely.
Flip half of the cookies upside down and spread evenly with strawberry spread. Cover with another cookie and dust lightly with icing sugar.
Orange Meringue Pie
Ingredients for Orange Filling
1 9" baked pie shell
5 tbsp. flour
1 cup sugar
1 cup warm water
1/2 cup concentrated orange juice
3 egg yolks
1 tbsp. butter
1 tsp. orange extract
2 tbsp. grated orange peel
Ingredients for Meringue
4 egg whites
7 tbsp. sugar
1/2 teaspoon cream of tartar
Directions for Orange Filling
Using a saucepan, combine sugar, flour, water and orange juice concentrate. Cook on low heat, stirring constantly, until mixture thickens and begins to boil.
Beat egg yolks. Add a little of the hot orange mixture into the egg yolks. Now gradually add egg yolks into mixture, again stirring constantly.
Remove from heat and add butter, orange extract and orange peel. Let cool. Pour into baked pie crust.
Directions for Meringue
Beat egg whites until light and frothy. Add cream of tartar and continue beating until stiff.
Add sugar gradually and continue beating until stiff and glossy.
Spoon meringue over pie, making sure that you cover right over the crust's edge to seal the filling in.
Bake at 325° for 15 to 18 minutes, until meringue is golden brown.
Raspberry Torte
Ingredients
2 cups fresh raspberries
1/2 cup sugar
1/2 cup softened butter
1 cup flour
2 eggs
1 tsp. baking powder
1 tsp. milk
1/4 cup confectioner's sugar
Directions
Preheat oven to 350°. Butter a 9-inch cake pan.
Using an electric beater, mix butter and sugar until well blended. Add flour, baking powder and eggs; blend thoroughly.
Pour batter in buttered pan and evenly sprinkle raspberries on top.
Bake for approximately 1 hour and cake pulls away from sides of pan. Let cool for 20 minutes.
Turn torte out onto cake plate (raspberries side up).
Combine confectioners sugar with milk and drizzle over raspberries.
Raspberry Sherbet
Ingredients
4 cup fresh raspberries see
2 cups sugar
2 cups buttermilk
Raspberries and mint leaves for garnish
Directions
Combine sugar and raspberries in a bowl and set aside for about half an hour. Pour raspberries in a blender and blend until smooth. Pour mixture through a strainer and into a square pan. Stir in buttermilk. Cover and freeze overnight.
Break frozen raspberry mixture apart and place in bowl. Using an electric mixer, beat until smooth. Pour back in pan and return to freezer for about 3 hours or until firm.
Banana Bread
Ingredients
2 cups flour
1 tsp. baking soda
1/2 cup butter
3/4 cup brown sugar
2 eggs beaten
2 1/3 cups mashed bananas
Directions
Preheat oven to 350º. Spray a loaf pan with cooking spray. In a mixing bowl; combine ingredients until well blended. Pour batter into loaf pan and bake for approx. 1 hour or until a toothpick inserted into center of the loaf comes out clean.
Let cool for 15 minutes before removing from pan.
Easy Pineapple Tiramisu
Ingredients
4 packages of lady finger cookies
1 large can of pineapple juice
1/2 cup of dark rum
2 containers of light cool whip
4 cans of crushed pineapple (drained)
1 can of pineapple rings (drained)
6 maraschino cherries
Directions
Mix pineapple juice and dark rum in a mixing bowl. Using a rectangle baking dish, dip lady finger cookies in juice and completely cover bottom of dish with cookies. Add a layer of crushed pineapple and then a layer of cool whip. Continue layering until you reach the desired height (your last layer should be cool whip). Place six pineapple rings on top and place a cherry inside each ring. Refridgerate for at least two hours. Enjoy!
Lemon Pudding Cake
Ingredients
1 box of Duncan Hines white cake mix
1 box of Shirriff lemon pie filling (2 bags)
1 can of 12 fl. oz. can of Carnation evaporated milk
1 container of Light Cool Whip
3 tbsp. of lemon zest
Directions
Bake cake as directed and let cool slightly. In the meantime, prepare lemon filling on stove top as directed on package and let cool.
When cake is cool enough to handle, break apart into bite size pieces and place in a decorative bowl. Pour in evaporated milk and toss until all pieces have absorbed liquid. *Note: Don't worry if cake seems too wet! It will finish absorbing in refridgerator.
Add lemon filling, cool whip and lemon zest and fold into cake mixture. Refridgerate overnight.
Apple Filled Wontons
Ingredients
1 package of wonton or eggroll wraps
5 apples; thinly sliced
1/4 cup raisins (optional)
2 tsp. cinnamon
1 tsp. nutmeg
4 tbsp. brown sugar
vegetable oil
eggwash
icing sugar to garnish
Directions
Peel and core apples, cut into thin slices. In a mixing bowl, toss apple slices with brown sugar, raisins, cinnamon and nutmeg.
Coat edges of wonton wrap with eggwash and add filling to center. Coat the edge of another wrap and place over. Press edges together with fingertips or fork.
For eggroll wraps; coat edges, add filling to one side and fold over into a triangle. Ensure that edges are sealed well.
Fry in hot oil until golden brown and dust with icing sugar.
Note: These apple wraps take only seconds to fry up, so keep an eye on them!
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