Make your own free website on Tripod.com

D E S S E R T S

2H.gif (10638 bytes) frbread.jpg (12007 bytes) wpe3.jpg (60828 bytes) sberrysh.jpg (17063 bytes) db1.gif (3302 bytes) wpe2.jpg (3183 bytes) wpe3.jpg (3755 bytes) Vege.jpg (63065 bytes)
HOME BREADS CASSEROLES DESSERTS 

  DIABETIC  

MEATS STIR FRY VEGETABLES

 

Bananas Praline
Banana Split Dessert
Butter Pecan Squares
Cheery Cherry Cheese Pie
Coconut Macaroon Cupcakes
Crazy Crust Apple Pie
Easy Peach Cobbler
Fantasy Fudge
Fresh Blueberry Cobbler
Ice Cream Sandwiches
Individual Brownie Alaskas
Mixed Fruit Salad
Orange Balls
Self-Frosted Fudge Cake
Spiced Peaches

Bananas Praline

6 medium-size ripe bananas
1/4 cup (1/2 stick) butter or margarine
1/4 cup firmly packed brown sugar
1/4 cup praline liqueur or brandy
Vanilla ice cream

Peel bananas and cut into quarters, lengthwise; wrap in plastic wrap until ready to heat.

Melt butter or margarine in a chaffing dish, electric frypan or large skillet; stir in brown sugar and praline liqueur or brandy.  Cook, stirring constantly, until mixture bubbles.

Add cut bananas and cook, basting with sauce, just until heated through.  Serve with vanilla ice cream.  Serves 6.  (Family Circle Great Ideas:  Entertaining at Home)

Banana Split Dessert

2 cups graham cracker crumbs
1/2 cup butter, melted
1/2 cup butter or margarine
2 cups sifted powdered sugar
2 eggs
5 bananas
One 15 1/2-ounce can crushed pineapple, well drained
One 8-ounce container frozen whipped dessert topping, thawed
Semi-sweet chocolate, shredded
1/3 cup chopped nuts (optional)
Maraschino cherries

In a mixing bowl, toss together the graham cracker crumbs and the melted 1/2 cup butter.  Press crumb mixture onto bottom of a 13x9x2-inch baking pan.  In a small mixer bowl, beat the remaining 1/2 cup butter about 30 seconds till softened.  Add powdered sugar; beat till fluffy.  Beat in eggs.   Spread egg mixture over crumb mixture.  Slice bananas lengthwise into halves and arrange over egg mixture.  Spoon pineapple over bananas.  Spread with dessert topping.  Sprinkle with chocolate and the nuts, if desired.  Cover; refrigerate at least 4 hours before serving.  Cut into squares to serve.  Top each with a cherry. Cover and chill to store.  Serves 15.  (The Avon International Cook Book)

Butter Pecan Squares

1/2 cup butter, softened
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 cups (11.5-ounce package) Hershey's Milk Chocolate Chips, divided
3/4 cup chopped pecans, divided

Heat oven to 350 degrees.  Grease square pan, 8 x 8 x 2 or 9 x 9 x 2 inches.  In small mixer bowl, cream butter, sugar, egg and vanilla until light and fluffy.  Blend in flour.  Stir in 1 cup chocolate chips and 1/2 cup pecans.  Spread into prepared pan.  Bake 25 to 30 minutes or until lightly browned.  Remove from oven.  Immediately sprinkle with remaining 1 cup chips.  Let stand 5 to 10 minutes or until chips soften; spread evenly.  Immediately sprinkle with remaining 1/4 cup pecans; press gently onto chocolate.  Cool completely.  Cut into squares.  Makes about 16 squares.

Cheery Cherry Cheese Pie

1 (8 oz) package cream cheese, softened
1 (14 oz) can Eagle Brand Sweetened condensed milk
1/3 cup reconstituted lemon juice
1 teaspoon vanilla extract
1 graham cracker ready-crust pie crust
Canned cherry pie filing; chilled

In medium bowl, beat cheese until light and fluffy.  Add sweetened condensed milk; blend thoroughly.  Stir in lemon juice and vanilla extract.  Pour into crust.  Chill 3 hours or until set.  Top with desired amount of pie filling before serving.  Refrigerate leftovers.

Coconut Macaroon Cupcakes

1 cup all-purpose flour
1 cup nonfat dry milk powder
1/2 cup butter or margarine
1 cup sugar
1 egg yolk
1/3 cup evaporated milk
2 1/2 cups flaked coconut

Stir together flour and dry milk powder.  In a small mixer bowl, beat butter or margarine on medium speed for 30 seconds.  Add sugar; beat till fluffy.  Add egg yolk and evaporated milk; beat well.  (Mixture will look curdled.)  Add flour mixture alternately with 1/3 cup water and beat well.  Stir in coconut.  Spoon about 3 tablespoons batter into each paper bake cup-lined muffin cup.  Bake in 350 degree oven 20 minutes or till lightly browned.  Makes 20.    (The Avon International Cook Book)

Crazy Crust Apple Pie

1 cup Pillsbury's Best All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg
2/3 cup shortening
3/4 cup water
1 (1 pound 5 ounce) can apple pie filling
1 tablespoon lemon juice
1/2 teaspoon apple pie spice

Preheat oven to 425 degrees F.  In small mixer bowl, combine flour, baking powder, salt, sugar, egg, shortening, and water.    Blend well; beat 2 minutes at medium speed of mixer.  Pour batter into 9-inch pie pan.  Combine pie filling, lemon juice and spice; pour into center of batter.  Do not stir.  Bake for 45 to 50 minutes.  Makes 6 servings.

Easy Peach Cobbler

1/4 cup I Can't Believe It's Not Butter
4 cups peeled and sliced peaches, nectarines (or apples)
1/2 cup sugar
1 tablespoon plus 2/3 cup variety baking mix
1/2 teaspoon ground cinnamon
2 tablespoons firmly packed brown sugar
2 tablespoons milk

In 1-quart shallow casserole, combine peaches, sugar, 1 tablespoon baking mix and cinnamon.  In medium bowl, mix remaining 2/3 cup baking mix with brown sugar.  Cut in I Can't Believe It's Not Butter until mixture is size of small peas.  Stir in milk until moistened; drop by spoonfuls onto peaches.  Bake at 400 degrees F., or until toothpick inserted into crust comes out clean.  Let stand 5 minutes.  Makes about 6 servings.

Fantasy Fudge

3 cups sugar
3/4 cup Parkay Margarine
2/3 cup (5-1/3-fl. oz. can) evaporated milk
One 12-oz. pkg. semi-sweet chocolate pieces
One 7-oz. jar Kraft Marshmallow Creme
1 cup chopped nuts
1 teaspoon vanilla

Combine sugar, margarine and milk in heavy 2 1/2 quart saucepan; bring to a full rolling boil, stirring constantly.   Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching.  Remove from heat; stir in chocolate pieces until melted.  Add marshmallow creme, nuts and vanilla; beat until well blended.  Pour into greased 13 x 9-inch pan.  Cool at room temperature; cut into squares.  Makes 3 lbs.

Fresh Blueberry Cobbler

1/2 cup sugar
1 tbsp cornstarch
4 cups blueberries
1 tsp lemon juice
1 cup Gold Medal flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 tbsp shortening
1/2 cup milk

Heat oven to 400 degrees.  Blend 1/2 cup sugar and the cornstarch in medium saucepan.  Stir in blueberries and lemon juice.  Cook, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Pour into ungreased 2-quart casserole; place in oven while preparing biscuit topping.

Measure flour, 1 tablespoon sugar, the baking powder and salt into bowl.  Add shortening and milk.  Cut through shortening 6 times; mix until dough forms a ball.  Drop dough by 6 spoonfuls onto hot fruit.  Bake uncovered 25 to 30 minutes or until biscuit topping is golden brown.   Serve warm.   Makes 6 servings.  (General Mills)

NOTE:  If using self-rising flour, omit baking powder and salt.

Ice Cream Sandwiches

1/2 cup corn syrup
1/2 cup peanut butter
4 cups Kellogg's Rice Krispies cereal
1 pint ice cream, cut into 6 slices

In medium-size mixing bowl, sir together corn syrup and peanut butter.  Add Rice Krispies cereal.  Stir until well coated.  Press mixture evenly in buttered 13 x 9 x 2-inch pan.  Place in freezer or coldest part of refrigerator until firm.  Cut cereal mixture into twelve 3-inch squares.  Sandwich each slice of ice cream between 2 squares.  Freeze until firm.  Cut each large sandwich in half and wrap individually in foil.   Store in freezer until needed.  Makes 12 sandwiches.

Individual Brownie Alaskas

1 package fudge brownie mix
1 pint strawberry ice cream
4 egg whites
1/2 cup sugar

Bake brownies as directed on package.   Cut into 3-inch squares; place on baking sheet.  Top each with small scoop of ice cream and place in freezer 1 hour.  Heat oven to 500 degrees.  Beat egg whites until foamy.  Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Cover brownies and ice cream with meringue, sealing it to edge of brownies.  Bake 3 to 4 minutes or until meringue is light brown.  Serve immediately.   Makes 9 servings.  (General Mills)

NOTE  Freeze the scoops of ice cream hard before you put them on the brownies.

Mixed Fruit Salad

1 pkg 16 oz. VIP Mixed Fruit (thawed)
1 banana, sliced
Original poppy seed dressing to taste (2-3 tablespoons)

Combine all ingredients. Chill and serve.  Variation: add sliced kiwi or pineapple chunks.  (VIP Sales Company)

Orange Balls

1 large box vanilla wafers (crushed)
1 box confectioners sugar
One 6-oz. can frozen orange juice, thawed
3/4 cup butter
1/2 cup nuts, chopped
shredded coconut

Mix all the ingredients and shape into small balls.  Roll balls in shredded coconut.

Self-Frosted Fudge Cake

2 tablespoons plus 1/2 cup butter, softened
1 1/4 cups Pillsbury's Best All Purpose Flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2  (1 oz) envelopes premelted unsweetened chocolate
2 eggs
1/2 cup salted pecan halves
1 package Pillsbury Chocolate Fudge Sauce Mix
3/4 cup plus 2 tablespoons warm water

Melt 2 tablespoons butter in 9 or 10-inch ovenproof skillet.  Set aside.  Measure all ingredients except pecans, sauce mix, and water into large mixer bowl.  Blend well at low speed; beat 2 minutes at medium speed.  Pour into skillet.  Sprinkle with pecans.  Combine water and dry sauce mix; spoon over batter.  Bake at 350 degrees F. for 40 to 50 minutes.   Cool 1 to 2 minutes.  Invert onto serving plate.  Serve warm with ice cream or whipped cream. 

Tips:  To protect handle of skillet, cover with foil.  May be baked in 9-inch square pan at 350 degrees F. for 35 to 40 minutes.  Substitute 3/4 cup chocolate syrup for the Chocolate Fudge Sauce Mix.   Decrease water to 1/2 cup.  For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.

Spiced Peaches

2 cans (1 pound, 14 ounces each) cling peach halves
1 1/3 cups sugar
1 cup cider vinegar
4 three-inch pieces stick cinnamon
2 teaspoons whole cloves

Drain syrup from peaches into a large saucepan.   Put peach halves into a large bowl

Add sugar, vinegar, cinnamon and cloves to peach syrup.  Bring to boiling; lower heat; simmer gently 10 minutes.

Pour hot syrup over peach halves; cover and cool thoroughly.  Refrigerate several hours or overnight.   (Family Circle)

 

2H.gif (10638 bytes) frbread.jpg (12007 bytes) wpe3.jpg (60828 bytes) sberrysh.jpg (17063 bytes) db1.gif (3302 bytes) wpe2.jpg (3183 bytes) wpe3.jpg (3755 bytes) Vege.jpg (63065 bytes)
HOME BREADS CASSEROLES DESSERTS 

  DIABETIC  

MEATS STIR FRY VEGETABLES