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Any Flavor Ice Cream

2 large packages any flavor jello puddings 1 quart cream or half 'n' half*
1 T vanilla milk to fill line of ice cream maker*

Combine in ice cream maker and make as usual.

*Any combination of cream or milk can be used. Even skim milk may be substituted for the entire milk/cream combination for a lower fat choice.

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Apple Dream

4 medium sized apples
14-oz bag Snickers bars
12-oz Cool Whip, thawed

Chop apples and snickers into bite sized pieces. Stir in Cool Whip. Chill.

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Banana Creme Brulee

6 medium firm-ripe bananas 6 egg yolks
6 t fresh lemon juice 2 ½ c heavy cream
½ c sugar turbinado sugar
  1. Break 3 bananas into pieces and puree in a blender with lemon juice, sugar, and yolks until smooth.
  2. In a medium saucepan, heat cream over moderate heat until hot and add banana mixture, stirring until combined well.
  3. Divide mixture into custard dishes. Place custard dishes into baking pan and fill pan with boiling-hot water to reach halfway up the sides of the custard dishes.
  4. Bake custards at 350°until set, about 50 minutes.
  5. Sprinkle 1/2 T turbinado sugar over each custard and heat under broiler until sugar is melted and caramelized.
  6. Chill overnight or several hours.
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Chocolate Creme Brulee

2 c whipping cream
2 c half 'n' half
8-oz Baker's Sweet Baking Chocolate, finely chopped
8 large egg yolks
1/3 cup plus 8 T sugar
turbinado sugar

Preheat oven to 300°. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup 8 T sugar in large bowl to blend. Gradually whisk in hot chocolate mixture.

Divide custard among eight custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about an hour and a half. Begin checking at one hour. Preheat broiler. Sprinkle each custard with 1/2 tablespoon turbinado sugar. Return to oven on top shelf and broil until sugar turns golden, watching closely to avoid burning.

Refrigerate overnight or several hours until custards are well chilled.

Serves 8.

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Chocolate Eclairs

1 c water
½ c butter
1 c flour
4 eggs

Bring water and butter to rolling boil. Stir in flour all at once. Over low heat, stir about 1 minute or until mixture forms a ball. Remove from heat, and beat in eggs. Continue beating until smooth and well blended.

Drop from spoon, forming desired size and shape 3 inches apart onto ungreased baking sheet.

Bake at 400° for 35-40 minutes until puffed and golden.

Cool and cut off top. Fill with vanilla filling. Replace top and frost with chocolate frosting

Filling

12-oz vanilla instant pudding mix
½ pint whipping cream
1 t almond extract

Make pudding according to directions. Fold in whipping cream and extract.

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Chocolate Mousse

2 c Sunspire chocolate chips* 1 box soft tofu, drained
¾ c soy milk 1 T pure maple syrup

Melt chocolate chips in a double boiler. Place all ingredients in blender and process until smooth. Mixture will set in refrigerator after cooling 1 hour or more.

*or other naturally sweetened, non-dairy chocolate

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Coconut Sorbet

15-oz can coconut cream ¼ t vanilla
5 T sugar pinch salt

Combine all ingredients. Pour into shallow freezer-safe container and place in freezer. Freeze 4 to 6 hours.

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Cold Peach Strawberry Bisque

2 c sliced strawberries
2 (8-oz) cartons peach or strawberry yogurt
4 T sugar

Combine all ingredients in food processor. Process until smooth. Pour into medium bowl or individual dessert dishes. Chill thoroughly. Makes about 7 one-cup servings.

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Cookies & Cream Ice Cream

3 eggs yolks or 6 T egg substitute 15 crushed OREO Chocolate Sandwich Cookies (blend in blender)
14-oz can sweetened condensed milk 1 pint whipping cream, whipped
4 t vanilla

In large bowl, beat egg yolks; stir in sweetened condensed milk and vanilla. Fold in cookies and whipped cream. If desired, mix in a few coarsely crushed cookie chunks. Pour into aluminum foil-lined 9x5-inch loaf pan or other 2-quart container. Cover; freeze 6 hours or until firm.

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Creme Brulee

2 c heavy cream turbinado sugar
 
5 egg yolks
6 T sugar
1 T vanilla
  1. Scald cream in heavy-duty saucepan.
  2. Beat yolks, sugar, and vanilla with electric mixer until pale and thick. Slowly pour hot cream into egg mixture while beating at the lowest speed.
  3. Ladle into custard cups and place in roasting pan. Pour very hot water into pan two-thirds up the sides of the cups.
  4. Bake at 325° for 35-45 minutes. Remove cups from pan and let cool. do not overbake. The middles can still be "nervous."
  5. Preheat broiler. Sprinkle each custard with 1/2 tablespoon turbinado sugar. Broil until sugar turns golden, watching closely to avoid burning.
  6. Chill overnight or several hours.
  7. Garnish with a few raspberries or other fruits if desired.
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Five Layer Tort

First Layer

2 c butter
2 c flour

Blend butter and flour together and spread in bottom of pan. Bake at 350° for 15 minutes. Cool completely.

Second Layer

16-oz softened cream cheese
8-oz Cool Whip
2 c powdered sugar

Mix with hand mixxer and spread on top of cooled crust layer.

Third and Fourth Layers

large box instant Chocolate Pudding
large box instant Banana or Vanilla Pudding
5 c milk

Make puddings with 2 ½ c milk each and layer on top of cream cheese layer.

Fifth Layer

1 pint of whipped cream
¼ c sugar
grated chocolate

Whip cream with sugar until stiff and layer on top. Top with grated chocolate.

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Flan

¾ c sugar 5 large eggs
¼ c water 1 can evaporated milk
  1 can sweetened condensed milk
  2 T vanilla extract
  pinch nutmeg
  pinch cinnamon
  pinch salt
  1. Mix sugar and water together in saucepan. Heat over medium-high heat, without stirring, (only swish, if necessary) until the syrup is melted and golden in color. Large bubbles will form just before the syrup is ready. Remove immediately from heat and coat a 2 ½ quart casserole with the syrup, including swishing up the sides. Allow to harden, about ten minutes.
  2. Place the remaining ingredients in a blender and blend approximately 30 seconds. Pour into casserole dish with hardened syrup.
  3. Place into a large rectangular pan. Place into preheated 350° oven. Pour hot water into the large pan to within ½ inch of the top of rectangular pan.
  4. Bake for 1 hour, until a toothpick comes out clean when inserted into center.
  5. Chill well. When ready to serve, invert flan onto a serving platter. The caramel syrup will cover the flan. Keep refrigerated.
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Frosted Gingerbread

¾ c butter 1 ½ t soda
1 c sugar ½ t cinnamon
1 egg ½ t ginger
¼ c molasses ½ t cloves
  2 ½ c flour

Mix butter, sugar, egg, and molasses. Add dry ingredients. Shape dough into three logs. Press flat on cookie sheet that has been sprayed with cooking spray. Bake at 350° for 12-15 minutes. Frost after cooled.

Butter Glaze

2 T butter
2 c powdered sugar
milk or half 'n' half

Melt butter. Stir in powdered sugar and enough milk to make desired spreading consistency.

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Fruit Pizza

Crust

1 c butter, softened ¼ t almond extract
1 c powdered sugar 2 t baking soda
1/3 c sugar 2 t cream of tartar
1 egg 2 ½ c flour
½ t vanilla

In large bowl, cream butter and sugars. Add egg, vanilla and almond extracts. Beat well. Add dry ingredients to creamed mixture, and mix well. Divide dough in half and press into two greased pizza pans or into 1 cake pan. Bake at 325° for 18 minutes. Cool.

Filling

16-oz softened cream cheese
1 c powdered sugar
1 t vanilla
7 c fresh sliced fruit: peaches, nectarines, kiwi, strawberries, apples, raspberries, grapes

Beat cream cheese, powdered sugar, and vanilla until fluffy. Spread filling over cooled crust. Arrange fresh fruits on filling.

Glaze

½ c sugar
1 c orange-pineapple juice (or your choice)
2 T lemon juice
4 t cornstarch

Combine sugar, juices, and cornstarch in a small saucepan. Cook and stir over medium heat until mixture thickens. Cook and stir for 2 minutes more. Cover and cool glaze without stirring. Drizzle cooled glaze over fruit and chill until ready to serve.

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Georgia Peaches and Cream Cake

Peach Filling

4-6 peaches, peeled and sliced
1/3 c sugar
2 t lemon juice
1 T quick-cooking tapioca

Cook filling ingredients in pan on high heat until syrup begins to bubble, about 4 minutes. Pour into 8 inch square glass pan that has been sprayed with cooking spray.

Cake

4 T butter, softened ¼ t baking soda
1 egg ¼ t salt
1/3 c sugar 6 T sour cream
1 ½ t vanilla ¾ c flour
½ t baking powder

Cream butter with egg, sugar, vanilla, baking powder, baking soda, and salt until light and fluffy. Add sour cream and flour and mix well. Spread evenly over peaches.

Crumb Topping

4 T butter
½ c flour
6 T brown sugar
¼ t cinnamon

Mix all ingredients until crumbly. Spoon over cake. Bake at 375° for 25 minutes.

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Lemon Bars

Crust

2 ¼ c butter
2 ½ c flour
2/3 c powdered sugar

Microwave butter on defrost for 1 minute. Mix butter, flour, and powdered sugar until smooth. Spread in greased cake pan. Bake crust at 350° for 20 minutes. Remove and allow to cool 5 minutes.

Lemon Filling

8 eggs
3 c sugar
½ c flour
4 lemons
powdered sugar

Beat eggs with hand mixer in deep bowl. Add sugar and flour and mix well. Zest the lemons into the mixture. Juice the lemons into a measuring cup, and add enough bottled lemon juice to make 2/3 c lemon juice. Add juice to mixture and mix well. Pour over crust, and return to bake 35 minutes, or until filling appears set when lightly touched in center and edges begin to color. Remove from oven and cool. When completely cooled, sift powdered sugar over top. Using sharp knife, cut into small bars and remove carefully with spatula. Best if served within 48 hours. Does not freeze well.

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Lemon Ice Cream

½ c egg substitute
14-oz Sweetened Condensed Milk
½ c fresh lemon juice (juice of 3 to 4 lemons)
yellow food coloring (opt.)
 
2 c whipping cream
1/8 c sugar

Whip whipping cream and set aside.

In large bowl, combine egg substitute, sweetened condensed milk, lemon juice and food coloring. Whip whipping cream stiff with sugar. Fold into mixture. Pour into 2-quart container. Cover and freeze 6 hours or until firm.

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Milk Chocolate Pots de Creme

2 c Milk Chocolate Chips
¾ c whole milk
¼ c butter

Place chocolate chips in blender. Heat milk and butter in small saucepan over low heat while stirring, just until mixture begins to boil. Immediately pour hot liquid into blender container. Cover and blend at high speed until smooth, about 1 minute. Pour into dessert dishes and chill at least 3 hours, until set.

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Peach Cream Royale

1 ½ c Vanilla Wafer crumbs ½ lb marshmallows
1 ½ c Chocolate Graham Cracker crumbs 2 T orange juice
½ c butter, melted 2 c peaches, diced
 
1 c whipping cream
¼ c sugar
  1. Mix crumbs and butter. Press 1/3 crumb mixture firmly in bottom of square glass dish.
  2. In sauce pan, melt marshmallows with orange over low heat. Cool. Stir in peaches.
  3. Whip cream with sugar until very stiff. Fold peach-marshmallow mixture into cream.
  4. Pour half of marshmallow mixture into pan. Cover with half of remaining crumb mixture. Pour remainder of cream mixture over this and cover with remaining crumb mixture. Chill at least two hours.
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Peach Frozen Yogurt

1 envelope unflavored gelatin 2 ½ c vanilla low-fat yogurt
1 c skim milk 2 t vanilla extract
½ c sugar 3 c frozen sliced peaches, pureed
  1. Thaw peaches in microwave for 3 minutes. Place in blender along with yogurt and puree.
  2. Sprinkle gelatin over milk in a saucepan; let stand 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves. Remove from heat, and add sugar, stirring until sugar dissolves.
  3. Stir in peaches and yogurt, vanilla.
  4. Pour into electric freeze and freeze as per freezer instructions.
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Pumpkin Roll

3 eggs ¾ c flour
1 c sugar 1 t cinnamon
2/3 c pumpkin* 1 t ginger
1 t lemon juice ½ t nugmeg
  1. Grease and flour jelly roll pan.
  2. Beat eggs at high speed for 2 to 3 minutes, until frothy.
  3. Add sugar, pumpkin, lemon juice, and mix in.
  4. Fold in flour, cinnamon, ginger, nutmeg.
  5. Spread dough onto pan, pushing into corners. The dough will be a thin layer.
  6. Bake at 375° for 15 minutes.
  7. With spatula, loosen edges of pumpkin roll and carefully loosen underneath roll working from all angles.
  8. Turn roll onto towel that has been covered with powdered sugar. Roll up inside towel and allow to cool completely in the refrigerator.
  9. After completely cooled, unroll and spread icing over roll. Roll up and return to refrigerator. Cool in refrigerator until icing sets.
  10. Slice into 1 inch slices.

*small can pumpkin makes 3 batches; large can pumpkin makes 5 batches

Icing

1 c powdered sugar
6-oz cream cheese
4 T butter
½ t vanilla

Beat until smooth and creamy. Store in refrigerator until used. Can be frozen.

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Quick Single-Serving Rice Pudding

1 T applesauce ½ t cinnamon
½ to 1 c prepared rice ½ t vanilla extract
1 egg white 1 T sugar or sugar substitute

Mix all ingredients together. Microwave 45 seconds; stir; microwave 45 seconds.

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Upsidedown Pudding

1 ½ T butter ¾ c milk
¾ c sugar 1 ½ c flour
  ¾ t soda
1 c brown sugar pinch salt
¼ c cocoa 1 ½ t vanilla
2 c boiling water  

Cream together butter and sugar. Add milk, flour, soda, salt, and vanilla. Beat until smooth. Pour into greased ½ quart casserole. Mix brown sugar and cocoa together and sprinkle over top. Pour boiling water over top. Bake 38 minutes at 425°.

For Raisin Pudding

½ c raisins
½ t cinnamon
½ t nutmeg

Follow recipe for Upsidedown Pudding, but omit cocoa; and add raisins, cinnamon, and nutmeg into flour mixture.

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Vanilla Pudding

3/4 c sugar 3 egg yolks, slightly beaten
¼ c cornstarch
2 ½ c milk 1 T butter
½ t salt 1 t vanilla

In medium double boiler, cook sugar, cornstarch, milk, and salt. When mixture begins to thicken add part of mix into egg yolks, mix, pour back into big mixture. Cool until thick, take off stove, add butter and vanilla.

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