Recipe Talk

is there a such thing as a romantic desert? i want to create something for my mate...

ROMANTIC DESSERTS RECIPES

CREME BRULEE
6 egg yolks
1/2 cup sugar or Splenda
2-1/2 cups heavy cream
2 Tbsp. vanilla
Preheat oven to 250 degrees. In a saucepan mix the yolks, sugar, heavy cream and vanilla over medium heat. Bring to a boil while stirring. Remove from heat. Pour mixture into individual buttered ramekens equally. Place the ramekens in a water bath and bake for 50 minutes. Then sprinkle 1 Tablespoonful of light brown sugar over the entire tops of each custard. Make sure the light brown sugar completely covers the top of the pudding. Place under the broiler and carefully watching them so they don't burn, let the sugar melt and form a crust over the custard. You can serve Creme Brulee chilled or warm. It is one of the most elegant of all desserts.

To make another flavor, just add another extract, such as Key Lime, Passion Fruit, Orange, Lemon, Mango, Peach, Banana, Pineapple, Strawberry, or whatever flavor you desire.

QUICK AND EASY CREME BRULEE

Buy some prepared vanilla pudding. Spoon into ramekens. Top each rameken with 2 heaping Tablespoonsful of light brown sugar and make sure it evenly covers the top of the pudding. Place the ramekens underneath your broiler for 4 minutes, watching them carefully so they do not burn. When the sugar has completely melted and is bubbly, remove ramekens from the oven with mitts and serve immediately.

An even easier way I have found to make the hard caramel topping is to heat 2 Tbsp. light brown sugar per serving in a skillet, stirring until it has melted completely, then spoon it over the top of each pudding. This method does not burn nearly as easily as the broiler method, but you will still need to stir it constantly or it could burn. Creme Brulee means burned cream, but I do not prefer mine burned at all. This is one of the easiest ways to prepare a delicious, quick Creme Brulee.

SOFT CREME BRULEE

For people who have sensitive teeth or mouth problems, you can still enjoy Creme Brulee by using a vanilla pudding topped with a softer Caramel Sauce like you would pour over ice cream. Just put the vanilla pudding in a dessert dish or ramekin, then top it completely with Caramel Sauce, serve, and enjoy.

If you can't eat sugar, use a sugar-free instant vanilla pudding, then just add any extract to get the flavor you desire. Lor-Ann extracts are perfect to use for creating different flavors in vanilla pudding.

MOLTEN LAVA CAKES

1/2 cup softened butter
4 ounces dark semi-sweet chocolate squares, or 1 cup Dutch cocoa powder, or 1/2 cup chocolate chips
2 large eggs
1 Tbsp. vanilla
3/4 cup Splenda
3 Tablespoons flour

Preheat oven to 400 degrees.
Butter four small dessert ramekins or two larger ones with some butter.
In a microwave melt 1/2 cup butter, then stir in the chocolate of your choice and set it aside to cool. In another bowl mix the two eggs with the 3/4 cup Splenda and 3 Tbsp. flour with a whisk, then whisk in the cooled butter and chocolate mixture. Add 1 Tbsp. vanilla. Divide the mixture between your buttered ramekins. Bake for 10 to 20 minutes, as some ovens are hotter than others; the tops should be cooked and cracked and the chocolate should be gooey underneath. If you cook these too long they will become brownies. Carefully place each hot ramekin on a dessert plate and serve immediately with a spoon. Be sure to warn your guests that these desserts will be very hot. You can garnish these with caramel sauce or whipped cream if you like.

If you find you cannot possibly turn out the right consistency for a lava cake, try inserting a miniature Hershey's bar into the center of the batter in each ramekin before you bake them. The candy should melt in the center by the time it is baked. Good luck!

LEMON LAVA CAKES

1/2 cup butter
1/2 cup lemon curd
2 large eggs
1 Tbsp. lemon extract
3/4 cup Splenda
3 Tablespoons flour

Preheat oven to 400 degrees.
Butter four small dessert ramekins or two larger ones with some butter.
In a microwave melt 1/2 cup butter, then stir in the lemon curd until smooth. In another bowl mix the two eggs with the 3/4 cup Splenda and 3 Tbsp. flour with a whisk, then whisk in the cooled butter and lemon curd mixture. Add 1 Tbsp. lemon extract. Divide the mixture between your buttered ramekins. Bake for 10 to 20 minutes, as some ovens are hotter than others; the tops should be cooked and cracked and the lemon curd should be gooey underneath. Carefully place each hot ramekin on a dessert plate and serve immediately with a spoon. Be sure to warn your guests that these desserts will be very hot. You can garnish these with raspberries or whipped cream if you like.

LIME LAVA CAKES

1/2 cup butter
1/2 cup lime curd
2 large eggs
1 Tbsp. lime extract
3/4 cup Splenda
3 Tablespoons flour

Preheat oven to 400 degrees.
Butter four small dessert ramekins or two larger ones with some butter.
In a microwave melt 1/2 cup butter, then stir in the lime curd until smooth. In another bowl mix the two eggs with the 3/4 cup Splenda and 3 Tbsp. flour with a whisk, then whisk in the cooled butter and lime curd mixture. Add 1 Tbsp. lime extract. Divide the mixture between your buttered ramekins. Bake for 10 to 20 minutes, as some ovens are hotter than others; the tops should be cooked and cracked and the lime curd should be gooey underneath. Carefully place each hot ramekin on a dessert plate and serve immediately with a spoon. Be sure to warn your guests that these desserts will be very hot. You can garnish these with whipped cream if you like.

RASPBERRY LAVA CAKES

1/2 cup butter
1/2 cup raspberry curd
2 large eggs
1 tsp. raspberry extract
3/4 cup Splenda
3 Tablespoons flour

Preheat oven to 400 degrees.
Butter four small dessert ramekins or two larger ones with some butter.
In a microwave melt 1/2 cup butter, then stir in the raspberry curd until smooth. In another bowl mix the two eggs with the 3/4 cup Splenda and 3 Tbsp. flour with a whisk, then whisk in the cooled butter and raspberry curd mixture. Add 1 tsp. raspberry extract. Divide the mixture between your buttered ramekins. Bake for 10 to 20 minutes, as some ovens are hotter than others; the tops should be cooked and cracked and the raspberry curd should be gooey underneath. Carefully place each hot ramekin on a dessert plate and serve immediately with a spoon. Be sure to warn your guests that these desserts will be very hot. You can garnish these with raspberries or whipped cream if you like.

BETTER THAN SEX CAKE

Mix 1 pkg. German Chocolate Cake Mix according to directions on box. When done poke holes all over the top of the 13 X 9 inch cake. Pour caramel sauce all over the top letting it go down into all the holes in the cake. Mix a container Cool Whip with 1 small can flaked coconut and spread it over the cake evenly. Crush two Heath Toffee Candy bars and sprinkle them over the cake. Melt two squares of chocolate candy and swirl them on top of the Cool Whip with a toothpick. Sprinkle 1/2 cup chopped nuts over topping. Chill until time to serve.

SEX IN A PAN

1 stick butter
1 cup chopped pecans
1-1/2 cups vanilla wafer crumbs

Mix well and place in a 13 X 9 baking pan. Bake at 350 degrees for 20 minutes. Cool.

8 oz. cream cheese
1 cup powdered sugar
1 cup Cool Whip

Beat cream cheese, powdered sugar and 1 cup Cool Whip together until smooth. Pour over the crust.

Mix 1 small box instant vanilla pudding and 1 small box instant chocolate pudding together with 3 cups milk until smooth. Let pudding thicken then pour over the second layer.

Top with 2 cups Cool Whip. Melt 2 pieces chocolate candy and swirl it into the Cool Whip. Chill and serve.

YIN-YANG PUDDING

This is a super simple dessert, yet has great taste and eye appeal when you need a fast dessert. No cooking necessary!
Use 2 oz. ramekens or small dessert cups. Buy some ready made vanilla pudding and chocolate pudding in individual containers. Use 1 container chocolate and 1 container vanilla to make one serving Yin-Yang Pudding. Start with chocolate, carefully spooning it into one half of the rameken. Then carefully spoon the vanilla into the other side of the dish, making sure the middle line is straight. Chill until time to be served.

MINI ECLAIRS

BASIC PATE AU CHOUX:

1 cup water
1 stick unsalted butter
1 Tablespoon sugar
1/4 teaspoon salt
1 cup plus 2 Tablespoons bread flour
4 large eggs
Pre-heat the oven to 425 degrees and line a large baking sheet with parchment paper. Set aside.
In a heavy bottomed saucepan, combine water, butter, sugar, and salt. Bring to a full boil. Remove from the heat and add all the flour to the saucepan stirring quickly to incorporate the flour into the liquid until smooth.
Return the pan to medium-low heat. Continue to cook and stir the dough until it pulls away from the sides of the pan and forms a ball. Place ball of dough in a bowl and use an electric mixer fitted with a paddle attachment to mix the dough on low speed until the dough is cooled down to about 140 degrees, which is warm to the touch, but cool enough to prevent the eggs from cooking when added to the dough.
On medium speed, add one of the eggs to the dough and mix until completely incorporated. Continue adding the remaining eggs, one at a time, waiting until each egg is incorporated before adding the next egg.
Transfer this dough to a piping bag with a large, round tip.

MINI ECLAIRS:
Form the mini eclairs on the parchment-lined baking sheet by piping short strips of the choux pastry that are 3/4-inch thick, and 2 inches long. Do not pipe them too closely together as they will need space to expand as they bake. Place the pan in the 425 degree pre-heated oven and bake the eclairs for 12 minutes, or until golden brown. Reduce the oven temperature to 375 degrees, and continue to bake the eclairs until they are dried out, another 22 minutes. Turn the oven off. Remove the eclairs from the oven. Using the tip of a paring knife, cut a small slit in the side of each eclair, near the bottom. Place the eclairs back on the baking sheet and place pan back in the oven, propping the oven door open so the eclairs can dry out as they cool, about 1 hour or until the oven has cooled.

CARAMEL CREAM FILLING:
1-1/4 cups heavy cream
3 Tablespoons powdered sugar
1/4 cup caramel topping
To make the eclair cream filling, place the heavy cream, caramel sauce, and confectioners' sugar in a medium-sized bowl, and beat together using a handheld electric mixer until stiff peaks form. Remove the whipped cream from the bowl, and place in a pastry bag with a star tip.
Note: You can make this cream filling any flavor you want by adding another 1/4 cup heavy cream and any extract you want.

CHOCOLATE GLAZE:
8 oz. chocolate chips
2 Tablespoons butter
1 tsp. vanilla extract
1/4 cup heavy cream
1/4 cup clear corn syrup
Place chocolate chips in a medium-sized mixing bowl. Place the bowl over a saucepan with 2-inches of water in it, set over a low simmer. Melt the chocolate over the saucepan, and once melted, remove from the heat and stir the butter into the melted chocolate. Add the vanilla, heavy cream, and corn syrup, whisking everything until shiny and smooth. Keep this warm, until ready to use to top the eclairs.

Using a paring knife, make a small hole in either end of the baked mini eclairs. Use the pastry bag filled with whipped cream to pipe into the holes to fill each of the baked mini eclairs. Or you can make a horizontal cut across the top of the mini eclair and remove the upper third of it. Then, pipe the caramel cream filling into the bottom half of each baked eclair. Dip the tops of each mini eclair in the chocolate glaze and serve.

These can be frozen in plastic bags or plastic containers. Thaw and serve as needed.

CREAM CHEESE FLAN

Caramel Sauce:
In a saucepan over medium heat, mix 1 cup sugar and 1/4 cup water then cook without stirring for 12 minutes until amber colored. Divide this evenly in the bottom of eight individual ramekens.

Mix all these ingredients in a blender until smooth:
1 can Eagle Brand sweet condensed milk, 1 tsp. vanilla, 5 eggs, 8 oz. cream cheese, and 12 oz. canned evaporated milk. Gently ladle mixture into each rameken over the caramel sauce.

Place each filled rameken in a large glass baking dish that has a dish towel on the inside bottom. Fill the baking dish with water halfway up the sides of the ramekens. Place baking dish on a cookie sheet and bake in a pre-heated 350 degree oven for 45 minutes. Remove from oven and cool. Cover each rameken with plastic wrap and chill in the refrigerator for 24 hours.

To serve the flan, run a knife around the inside edges of each rameken to loosen sides. Place a dessert plate over the top center of the rameken and carefully invert the rameken onto the plate. Tap the bottom of the rameken and the caramel sauce should spill evenly over the flan to make a lovely dessert presentation once the rameken has been removed.

COCONUT CAKE

2-1/2 cups sifted cake flour
1 Tbsp. baking powder
1/4 tsp. salt
1 stick butter
1 tsp. coconut extract
2 eggs
1 cup milk
1 large can Flaked Moist Coconut
Fluffy Coconut Frosting (recipe follows cake recipe)

Pre-heat the oven to 375 degrees.
Adjust the rack to the center of the oven. Butter 2 round layer cake pans. Line the bottoms with parchment paper. Butter the paper and dust all over lightly with flour. Set aside.
Sift together the cake flour, baking powder, and salt and set aside. In large bowl of electric mixer, beat the butter to soften. Add the coconut extract and sugar and beat for a few minutes. Add the eggs and milk and beat until smooth. On the lowest speed, add the dry ingredients in 3 parts, scraping the bowl with a rubber spatula when necessary, and beating only until smooth after each addition. Divide the batter equally between the two prepared pans. Shake the pans gently to level the batter. Bake for 25 to 30 minutes.
Remove from the oven. Let stand for about 5 minutes. Cover with racks or cookie sheets and invert. Remove pans and papers. Cover with racks and invert again to cool right side up.
When the layers have cooled completely, place strips of waxed paper around your cake plate, and place 1 cake layer on the plate, upside down. This will give you a clean edge when the frosting is completed.
Make the Fluffy Coconut Frosting.

FLUFFY COCONUT FROSTING

4 egg whites
1/4 cup light corn syrup
2 tablespoons water
2-1/2 cups powdered sugar
pinch cream of tartar
pinch salt
1-1/2 tsp. coconut extract
Mix all of the ingredients except for the coconut extract in the top of a large double boiler that has a minimal 8-cup capacity. Place over boiling water on medium heat. Beat with an electric mixer on high for 5 minutes, until frosting creates peaks when the beaters are lifted.
Next to stop the cooking, transfer mixture to a large glass bowl, add the coconut extract, then beat at high speed for 5 more minutes. Scrape the sides and bottom of the bowl often with a rubber spatula, until the mixture is smooth and very thick. Frost your cooled cake immediately, using all the frosting you just made. Spread 1/3 of the frosting on the bottom layer. Sprinkle with 1/3 of the coconut. Put on the second layer, right side up, so that the cake bottoms meet in the middle. Right in the center thru both layers, insert a long wooden skewer and with scissors snip it off evenly with cake. This keeps the cake layers from sliding. Since its in the center no one gets the wooden skewer when serving slices of the cake. Use 1/3 of the frosting around the sides of the cake. Use the remaining 1/3 of the frosting on top of the cake. Press another 1/3 of the coconut onto the sides and sprinkle the remaining 1/3 coconut evenly over the top. Remove the waxed paper strips from the bottom so you have a clean cake edge. Serve.

Note: You can make a Fluffy White Frosting by using vanilla extract instead of coconut extract. Simply change the extracts to make different flavors.

ITALIAN WEDDING CAKE

1 package white cake mix
1-1/4 cups buttermilk
1 stick softened butter
1/2 cup eggwhites
1 Tbsp. vanilla
1/4 tsp. almond extract
1 small can crushed pineapple with juice
1/2 cup flaked coconut
1 cup chopped pecans
Preheat your oven to 350 degrees.
In a bowl beat first six ingredients with an electric mixer for two minutes. Then fold gently into the mixture, the last three ingredients. Butter spray two 8-inch round cake pans, and divide the batter evenly between them. Bake at 350 degrees for 35 minutes. When done, let the cake cool completely before frosting.

ITALIAN WEDDING CAKE FROSTING

To frost your Italian Wedding Cake, in a bowl mix together three cans of ready-made cream cheese frosting, 1 Tbsp. vanilla, 1/4 tsp. almond extract, and 1 cup chopped pecans. When cake is cool, place the bottom sides of each cake layer together with a generous amount of frosting in between, then frost the sides and top of the cake. Sprinkle flaked coconut over the exterior of your cake and in between the two cake layers.

COCONUT MACAROONS

1 cup flaked coconut
2 Tbsp. warm water
1 Tbsp. honey
1 tsp. coconut extract
2 eggwhites, beaten
1 tsp. extra virgin coconut oil (to grease the cookie sheet)

Mix warm water, honey, and extract together. Add the flaked coconut, mixing well. Beat the eggwhites. Add beaten eggwhites to coconut mixture, mixing thoroughly. Form into balls, and place on a coconut oil greased cookie sheet. Press each ball down to 1/4-inch thickness with the bottom of a glass, maintaining the round shape. Bake at 375 degrees for 12 minutes. Check them often so they do not burn. Makes 12 coconut macaroons.

SEVEN MINUTE FROSTING

2 large egg whites
1-1/2 cups sugar
1 Tbsp. clear Karo corn syrup
1/4 tsp. cream of tartar
4 Tbsp. water
1 tsp. vanilla

In the top of a double boiler combine egg whites, sugar, corn syrup, and cream of tartar with water. Place this pan over bottom part of double boiler that contains boiling water over medium heat. Use an electric mixer to beat on highest speed for 7 minutes. Remove from heat and add vanilla. Beat frosting until it has cooled. Makes 3 cups frosting.

COTTON CANDY CAKE

Make an angelfood cake according to package directions in a 13 X 9 inch baking dish. When done, poke holes all in top of cake. Mix 1 box strawberry jello with 1 cup boiling water, then 1 cup cold water, and pour over the cake. Chill for 4 hours. Top with Cool Whip. Serve.

EASY PETIT FOURS

Make two different cake mixes that are compatible in flavors and bake them in a jelly roll pan that is lined with parchment paper. Prepare according to box directions. When done cut out one-inch squares or small designs, Take canned frosting and put chosen frosting between two different colored or flavored pieces of cake. If you want to use three layers, just put on another layer of frosting and add another piece of cake in same shape.

For fast Petit Fours, buy a poundcake and slice into desired thickness and cut your desired shapes out of each slice.

Next you will need to glaze the petit fours.

PETIT FOUR GLAZE

Mix 2 boxes powdered sugar, 1/2 cup water, 1/2 cup light corn syrup, 1 tsp. extract of choice, with food coloring of your choice, heat this mixture to make a thick glaze to coat each petit four. Using a fork dip each petit four in the glaze and coat it well. Lay it on waxed paper to harden. After the glaze has hardened, you can use a small tube of decorating frosting and add any special designs on top of each petit four, like a tiny green leaf or an X or O for a kiss or hug. You could also use mini chocolate chips as a decoration for each one. Or a sprinkle of multi color candies, or a red hot in the center. To add a decoration use a dot of frosting as glue underneath the decoration to hold it onto the petit four.

For the quick version of Petit Four Glaze, just melt a container of premade frosting in your microwave. Stir until smooth. Dip each Petit Four in the melted frosting to coat it evenly all over, then set on waxed paper to harden. Decorate as desired.

FRUIT COBBLER

Pour 1 large can peaches or any fruit you like, juice and all in a 2 qt. casserole dish. In another bowl mix 1 cup each flour, milk, sugar, and butter, and 1 tsp. each cinnamon and cardamom until smooth. Pour over the fruit. Stir gently together. Bake at 350 degrees for 45 minutes. Serve warm.

EASY CHEESECAKE

1 purchased cookie pie crust
1 cup powdered sugar
1 cup Cool Whip
1 tsp. any extract
8 oz. pkg. cream cheese, softened
1 package any flavor instant pudding mix
1-1/2 cups milk
Beat softened cream cheese with powdered sugar. Add extract. Blend in Cool Whip. Mix pudding with milk with electric mixer, then combine until smooth. Spread over the pie crust. Chill until time to be served.

INDIVIDUAL KEY LIME CHEESECAKES

1 large brick Neuchatel cream cheese, softened
1/2 cup Splenda
*3 Tbsp. lime curd
individual tart shells
Mix cream cheese, Splenda, and lime curd together until smooth. Fill individual tart shells with filling, and chill until firm. Dollop with whipped cream and a lime wedge just before serving. Makes 4. Double the amounts if you need to make more.

*You can use lemon curd, raspberry curd, sweet orange marmalade, mango preserves, strawberry jam, or peach jam for different flavors.

BLACK FOREST CHEESECAKE

Filling:
Mix 8 oz. cream cheese, 1 can Eagle Brand milk, 2 tsp. cherry extract, 1/2 cup mini chocolate chips, 2 Tbsp. chopped pecans and 4 oz. Cool Whip together until smooth. Pour mixture in a purchased chocolate cookie crust. Chill for one hour.

Topping:
Spread 1 can cherry pie filling over top of cheesecake. Then top with another 4 oz. of Cool Whip. Drizzle hot fudge sauce over the whipped cream just before serving. Serve cheesecake chilled.

CHERRY-ALMOND CHEESECAKE

1 pre-made Graham Cracker Pie Crust
2 cups milk
1/2 tsp. almond extract
1 tsp. cherry extract
2 small pkgs. cheesecake instant pudding mix
8 oz. Cool Whip
1/2 cup sliced almonds
1 can cherry pie filling
Beat milk, almond and cherry extracts, pudding mix and the Cool Whip in medium bowl with wire whisk for 1 minute. Mixture will be thick. Spread pudding mixture into pie crust. Layer the sliced almonds over the pudding, then top with the canned cherry pie filling. Serve.

KEY LIME CUPCAKES WITH COCONUT CREAM FROSTING

CUPCAKE BATTER:
1 teaspoon Key lime zest
2 Tablespoons Key lime juice
3 large eggs
1 pkg. yellow cake mix
1 small pkg. instant coconut cream pudding mix
1-1/4 cups water
1/3 cup Coconut oil
1 teaspoon coconut extract

Preheat oven to 350 degrees.
Line 24 regular-sized muffin pans with regular cupcake liners, or 48 mini-muffin pans with mini-cupcake liners.

Zest the Key limes to make 1 teaspoonful zest. Cut the Key limes in half and squeeze out 2 Tablespoons Key lime juice. Mix the eggs, cake mix, instant pudding mix, water, oil, coconut extract, Key lime zest, and Key lime juice together with an electric mixer on low speed for 30 seconds. Scrape the sides of the bowl with a rubber spatula. Increase mixer speed to medium, and beat an additional 2 minutes, again scraping down the sides, if needed. Use an ice cream scoop to put batter into each lined cupcake cup, filling it 2/3 full. Use a regular-sized ice cream scoop for regular-sized cupcakes, or a smaller ice cream or cookie dough scoop for the mini-cupcakes. Bake the cupcakes until golden brown, approximately 15 to 20 minutes, depending upon their size. Remove the pans from the oven and let them cool for five minutes before piping in the filling.

FILLING:
1 can Eagle Brand sweetened condensed milk
1/3 cup Key lime juice

Place Eagle Brand sweetened condensed milk and Key lime juice in a bowl. Mix until smooth. Place the mixture in a pastry bag fitted with a medium tip. Press the tip 1/4-inch down into the top center of each baked cupcake and squeeze the bag to pipe 1 Tablespoon filling down into the center of each of your baked cupcakes. Use 1 teaspoon filling for mini-cupcakes. Scrape off any excess filling from the tops.
Note: If you have any trouble piping the filling into the center of each cupcake, make an X down in center of each cupcake with a sharp knife before inserting the tip of the pastry bag and piping in the filling.

COCONUT CREAM FROSTING:
1 large Cool Whip
1 teaspoon coconut extract

Mix the coconut extract into the Cool Whip. Frost tops of each cupcake. Keep them refrigerated until served.

KEY LIME PIE

1 graham cracker crust ready made
4 egg yolks
1 can Eagle Brand milk
1/3 cup Key Lime juice
1/3 cup sour cream

Beat eggyolks, milk, lime juice and sour cream and pour into pie crust. Bake at 325 degrees for 20 minutes or until center is set. Chill. Before serving, top with Cool Whip.

You could also make a lemon pie by using lemon juice or make an orange pie by using orange juice instead of the lime juice.

LEMON CHIFFON PIE

1 graham cracker crust ready made
16 oz. Cool Whip
1 can ready made Lemon Pie Filling or Lemon Curd
1 small pkg. instant lemon pudding mix
1/2 cup milk
thin lemon slices for garnish

Place 3/4 of the lemon pie filling, the lemon pudding mix and 1/2 cup milk in a large bowl and beat with a mixer until smooth. Fold in half of the Cool Whip until blended well. Pour into the pie shell. Top pie with the remaining half of the Cool Whip. Over this add the remaining 1/4 lemon pie filling and swirl it through the topping to make a design. For a garnish add thinly sliced fresh lemons dipped into sugar. Chill for at least an hour before serving.

DATE NUT BARS

1-1/2 cups flour
1/2 cup wheat flour
1/4 cup wheat germ
2 tsp. cinnamon
1/4 cup brown sugar
1 stick butter
1 egg
2/3 cup buttermilk
2/3 cup chopped dates
1/2 cup chopped nuts

Mix all ingredients. Bake in a square pan at 350 degrees for 25 minutes. Cool. Cut in squares and serve.

APPLE CRISP

Mix together 3/4 cup sugar, 1/3 cup flour, 1-1/2 tsp. baking powder, 1 egg, 1 tsp. vanilla, 1 finely chopped apple, 1 individual container applesauce, 1/2 cup chopped nuts and pour into a buttered 9 inch square baking pan. Bake for 30 minutes at 350 degrees. When done spoon into goblets and pour caramel sauce over the dessert. Add Cool Whip as a garnish. Serve warm.

RASPBERRY TRIFLE WITH RUM SAUCE

1 stick butter
1 cup powdered sugar
1 tsp. rum extract
1 tsp. raspberry extract
6 tablespoons water
1 cup seedless raspberry jam
12 oz. Sara Lee pound cake, cubed
6 individual containers prepared vanilla pudding
can of whipped cream, for garnish
raspberries, for garnish

Heat butter until melted. Add powdered sugar, rum and raspberry extracts, and water, stirring and cooking until a smooth sauce. Heat jam until melted. In six wineglasses, evenly distribute pound cake cubes, drizzling rum sauce and jam evenly over each. Spoon 1 container vanilla pudding over each. Refrigerate for one hour. Garnish with raspberries and whipped cream and serve.

You could use cherry preserves or pie filling and cherry and almond extracts mixed into the pudding and cubed angelfood cake. Garnish with sliced or slivered almonds.

Or how about using peach flavored applesauce on cubed gingerbread with lemon pudding and fresh peaches as a garnish.

STRAWBERRY TRIFLE

Use premade ingredients for this easy dessert.
In a clear trifle bowl, place one can strawberry pie filling. Add a layer of cubed poundcake, then a layer of vanilla pudding, and a layer of Cool Whip. Repeat until the bowl is full. Garnish top with grated cookies. Chill and serve.

You could make this with any canned pie filling and any bought cubed cake or any flavor bought pudding. It creates a very elegant dessert to serve on special occasions.

You could also use freshly sliced strawberries marinated in balsamic vinegar, then slice the cake in fancy circles with a scalloped cookie cutter, using two or three slices per serving on a dessert plate. Brush each slice of cake with either amaretto or strawberry syrup. Place some strawberries over the cake and top with whipped cream. Repeat for two or three layers. Shave chocolate over top for garnish.

BANANAS FOSTER

In a skillet place 1/2 stick butter, 1 cup brown sugar, 1/2 tsp. cinnamon, and 4 bananas cut down middle, then into thirds. Make sure sauce coats the bananas. Add 1 Tbsp. banana flavoring and ignite the pan. Let it burn down on its own. Pour the bananas into two dessert dishes in which a scoop of vanilla ice cream has been placed. Surround the ice cream with the dessert. Serve at once.

CHOCOLATE HAZLENUT MOUSSE

Mix 2 cups heavy cream, 1 cup Nutella, and 2 tsp. hazlenut syrup in a blender until thick and smooth. Pour into dessert dishes and chill until served.

CHOCOLATE DIPPED STRAWBERRIES

Wash and dry some large strawberries. Melt a package of Dark Chocolate Candy Melts in the microwave. Mix until smooth. Using the stems to hold the strawberries, dip them into the melted candy and coat them with chocolate. Lay on waxed paper to harden.

CHOCOLATE BOWLS

Blow up some small round balloons, 9 inch size. Melt some Candy Melts in the microwave in any color you choose. Hold the balloon by its stem and dip into the melted candy and coat the entire lower half of the balloon well. Lay it on waxed paper with the stem at top center. When the bowls have hardened, use scissors to cut off the stem but hold it and let the air out gently or your bowl could be destroyed. When all the air is out of the balloon, discard balloon and you have pretty bowls to serve a mousse in or some fresh chopped fruit or some ice cream. If there is a weak spot in your bowl just touch it up with more melted candy melts and let harden before filling bowl.

CHOCOLATE MOUSSE

Mix one container Cool Whip and 1/2 cup chocolate syrup until smooth. Pour in dessert dishes and chill until time to serve.

BANANA SPLIT PIE

1 cookie crust ready made pie shell

1 cup powdered sugar
2 large bricks cream cheese, softened
1 tsp. banana extract
Mix the powdered sugar, cream cheese, and banana extract until smooth. Slice some bananas into a bowl and add some lemon juice over them to coat them so they won't turn brown. You don't want your banana slices to be wet though when you lay them in the bottom of the pie shell. Make sure the entire bottom of the crust is covered with a layer of sliced bananas. Spread 1/4 of the cream cheese mixture over them. Make a layer of crushed pineapple that has been drained over that. Add 1/4 of the cream cheese mixture. Layer fresh strawberry halves over that. Add 1/4 cream cheese mixture over that. Add a layer of maraschino cherry halves. Top with remaining 1/4 cream cheese mixture. Sprinkle 1 cup chopped nuts over this. Add a small tub of Cool Whip (any flavor you like) as a topping to the pie, then drizzle chocolate sauce over that. Chill for at least six hours before serving.

This is also a great recipe to use those individual cookie crust pie shells and let people make their own choices of what they like on their banana splits at a party.

DECADENT CHOCOLATE PIE

1 pre-made Chocolate Cookie Pie Crust
2 cups milk
2 small pkgs. instant chocolate pudding mix
8 oz. Cool Whip
1 cup mini chcolate chips
Beat milk, pudding mix and the Cool Whip in medium bowl with wire whisk for 1 minute. Mixture will be thick. Spread pudding mixture into pie crust. Layer the chocolate chips evenly over the top of the pie. Serve.

NUTTY CHOCOLATE CREAM PIE

Use one chocolate cookie crust. Prepare a filling of 1 small container Cool Whip, 1/2 cup Ghiradelli Sweet Cocoa Powder, 1 can Eagle Brand milk, and 2 Tbsp. lemon juice. Fold in 1 cup chopped nuts. Pour filling into the crust and chill for 4 hours. When serving each slice drizzle over each slice, some caramel topping and chocolate fudge sauce and serve.

BAKLAVA BITES

Mix 2 cups chopped pecans and walnuts with 1/2 cup cinnamon sugar and barely cover with maple syrup. Add 1 capful pure orange extract. Mix well. Spoon into ready made Athens phyllo mini tart shells. Serve. No cooking necessary.

LADY FINGER COOKIES

1 stick butter, softened
1 cup Splenda
2 tsp. pure vanilla extract
1/4 tsp. almond extract
3-1/2 cups all-purpose flour
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup mini-chocolate chips
1 cup powdered sugar, for coating in plastic bag

In a bowl, beat the softened butter and Splenda together until fluffy. Mix in pure vanilla extract and almond extract. Add the chopped pecans, walnuts, and mini-chocolate chips. Measure 3-1/2 cups all-purpose flour. Add flour mixture, half a cup at a time, mixing thoroughly to form a stiff dough.

Cover bowl with plastic wrap and place dough in refrigerator to chill for a couple hours.

Using a cookie scoop, scoop out the chilled dough, and roll each one into ladies-index-finger-sized logs. Place each log two inches apart on a large cookie sheet lined with parchment paper.

Bake cookies for approximately 12 to 15 minutes at 325 degrees, watching carefully so they do not brown but are baked through. Remove cookies from the baking sheet.

Place 1 cup powdered sugar in a large plastic zippered bag. Gently shake lady finger cookies in the bag of powdered sugar, coating thoroughly. Store in another large zippered plastic bag and serve as desired.

CHOCOLATE ICE CREAM

1/2 gal. chocolate milk
1 can sweet condensed chocolate milk
1 large container Cool Whip
1 Tbsp. vanilla extract
Mix ingredients. Pour into individual dessert dishes. Freeze until firm then serve with any desired toppings.

You can also use a large package of instant chocolate pudding mix, 3 cups milk, 1 Tbsp. vanilla, and 1 tsp. instant coffee to make a quart of chocolate ice cream and freeze it in an electric ice cream bowl.

VANILLA ICE CREAM

1 qt. Half 'n' Half
14 oz. can Eagle Brand condensed milk
1 vanilla bean split in half and seeds scraped out to use
2 Tbsp. vanilla extract
Mix ingredients together and pour in dessert dishes and freeze until firm, then serve with whipped cream and a large stemmed maraschino cherry or any ice cream topping.
To change flavors of ice cream, just use another extract.

You can also make any flavor ice cream you want by using 1 large package instant vanilla pudding mix, 3 cups milk, 1 Tbsp. extract for whatever flavor you want (use less for stronger extracts like mint and cinnamon,) and a few drops of food coloring, or any diced fruits or nuts, or spices you desire. Then put it in an electric ice cream maker and freeze for 30 minutes for soft serve ice cream. If you want it firmer, place it in a covered container in the freezer overnight before serving.

PRALINE ICE CREAM SAUCE

4 tsp. cornstarch
12-oz. can evaporated milk
1/2 cup light corn syrup
1/4 cup margarine
1 cup brown sugar
1 tsp. vanilla
1 cup pecans
In a medium saucepan combine cornstarch and milk. Add corn syrup and margarine. Cook and stir over medium heat until thickened. Cook and stir 2 minutes more. Remove from heat. Stir in brown sugar and vanilla. Cool slightly, about 5 to 10 minutes. Just before serving, stir in pecans.
Serve warm over ice cream.
Makes 20 servings.
Can be reheated for a minute in the microwave.
Stores in refrigerator for up to one week.
Omit nuts for just a caramel sauce to use.

SENSUAL DESSERT FOR TWO

1/2 cup pure red grape juice
1/2 cup sugar
zest of 1/2 lemon
3/4 pound cherries, pitted
2 pears, peeled and sliced
2 thick slices pound cake
softened butter to taste
whipped cream for topping

Combine the sugar, red grape juice, and lemon zest in a saucepan. Stir until the sugar dissolves. Stir in the cherries. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the pears, and simmer for an additional 5 minutes. Spread the pound cake with butter and toast until golden brown. Generously spoon fruit and juices over the cake. Serve warm, topped with whipped cream.

BASIC BISCOTTI

1/2 cup any chopped nuts
1/2 cup any dried or candied fruit
1/2 cup any chocolate chips
1 stick butter
3/4 cup sugar
2 eggs
2-1/2 cups flour
2-1/2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. any pure extract

Cream butter and sugar. Add eggs. Sift the flour, baking powder and salt. Add flour mixture and blend well. When smooth, add any extract. Stir in the fruit, chips, and nuts.
Divide dough in half and shape each half into a log, about 2X14 inches. On a butter sprayed baking sheet bake logs at 350 degrees for about 25 minutes.
Cool for 5 minutes. With a serrated knife slice each log into 1/2-inch thick slices on the diagonal.
Lay the slices flat, then bake each side for an additional 8 minutes. Store at room temperature in a covered container.

FRUIT AND NUTS BISCOTTI

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 stick butter
3/4 cup sugar
2 eggs
1 tsp. pure vanilla extract
1-1/2 cups any crushed fruit and nuts cereal
8 oz. white chocolate chips, melted

Sift flour, baking powder and salt together. Beat butter and sugar in large bowl with mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well. Stir in crushed cereal and melted white chocolate. Divide dough in half. Shape each half into 2X14-inch log with lightly floured hands. Place both logs on a butter sprayed baking sheet. Bake at 325°F for 30 minutes or until lightly browned. Remove from baking sheet. Place on cutting board. Let cool 5 minutes. Using a serrated knife, diagonally slice each log into 12 equal slices. Place slices upright on the baking sheet, 1/2-inch apart. Bake 18 minutes more or until biscotti are slightly dried. Remove from baking sheet. Cool on wire rack. Dip in or drizzle with any melted chocolate. Let stand on waxed paper until chocolate is firm. Store in covered container at room temperature.

MILANO COOKIES

Mix 1 cup butter, 3/4 cup brown sugar, 2 tsp. vanilla, and 2 cups flour. Divide into balls about the size of a half dollar. Shape each piece into a log. Bake at 325 degrees for 17-19 minutes. Cool.
Microwave 1 cup chocolate chips and 1 Tbsp. butter and mix until smooth. Add 1 tsp. orange extract for Orange Milano cookies or 1/2 tsp. mint for Mint Milano cookies. Spread mixture on flat side of each cookie and press two of them together to form the Milano Cookie.

SAUSALITO COOKIES

Mix 1 lb. butter, 2 eggs, 2 tsp. vanilla, 1-1/2 cups sugar, 1 tsp. baking powder, 1-1/2 cups brown sugar, 5 cups flour, 12 oz. chocolate chips, and 3 cups macadamia nuts. Shape into one-inch balls. Bake at 375 degrees for 9 minutes.

WHITE CHOCOLATE CHIP COCONUT MACADAMIA NUT COOKIES

Take one package dry sugar cookie mix and put in a bowl. Add 1 stick melted butter, one egg, 1 cup shredded coconut, 1 cup white chocolate chips, and 1 package macadamia nuts. Mix together. Put teaspoons of this dough onto a cookie sheet. Bake at 375 degrees for 9 minutes. Enjoy.

CHOCOLATE CHIP COOKIES

Mix 2 sticks butter, 1 cup light brown sugar, 2 eggs, 1 tsp. vanilla, 1 tsp. baking powder, 2 cups flour, 5 pkts. Instant Oatmeal pulverized, 3 bars Nestles Chocolate candy pulverized, 12 oz. chocolate chips, and 1 cup chopped walnuts. Use a scoop to measure out cookie dough so all will be same size. Bake at 375 degrees for 9 minutes on a baking sheet.

PEANUT BUTTER COOKIES

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
1 egg
1-1/4 cups self-rising flour

Mix all together to form dough. Roll into balls about the size of a quarter. Place the balls on a cookie sheet and mash them flat with a fork, then mash them again in the opposite direction. Bake at 375 degrees for 9 minutes. Cool. Serve.

SUGAR COOKIES

3/4 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
2-1/2 cups flour
2 tsp. baking powder

Mix all ingredients to form dough. Roll into balls the size of a quarter. Mash flat with the bottom of a glass. Sprinkle sugar over the top of each cookie. Bake 9 minutes at 375 degrees. Cool. Serve.

COTTON CANDY COOKIES

Mix together 1 cup sugar, 1 cup powdered sugar, 2 sticks butter, 2 eggs, 1 Tbsp. vanilla, 1 tsp. cream of tartar, 4-1/4 cups flour, and 4 tsp. baking powder. Preheat oven to 375 degrees. Shape dough into small balls. Place on a baking sheet and bake cookies for 10 minutes. Cool and enjoy.

ALMOND CRESCENTS

2 sticks butter
1/2 cup sugar
1-3/4 cups flour
2 tsp. baking powder
2/3 cup chopped almonds
1 tsp. almond extract

Mix all together and knead into a dough. Pinch off pieces and shape into crescents. Place on a baking sheet and bake at 350 degrees for 9 minutes until light brown. Toss each crescent in a plastic bag of powdered sugar and serve.

STRAWBERRY KEY LIME BARS

1 stick butter, softened
1/2 cup powdered sugar
2-1/3 cups flour
1 cup strawberry preserves
4 eggs plus 1 egg yolk
2 cups sugar
1/3 cup Key Lime juice
1 tsp. baking powder

Cream butter and powdered sugar until light and fluffy. Add 2 cups flour and stir until a soft dough forms. Pat into a prepared 13 X 9 baking pan and bake 15 min., at 350 degrees until firm but not brown. Cool. Then spread with strawberry preserves, leaving a 1/4-inch border.
Whisk eggs and yolk until foamy. Whisk in sugar, Key Lime juice, remaining flour and baking powder. Pour egg mixture over preserves and bake 30-35 min., until topping is set and lightly browned. Sprinkle top with powdered sugar, cool, and cut into bars and serve.

5-MINUTE BREAD PUDDING

Take one can Eagle Brand Sweet Condensed Milk and open it into a saucepan and bring it to a boil. Add 1 Tbsp. pure vanilla, stirring well for a finished sauce. Cut raisin bread into cubes and fill your dessert dishes with them. Pour the hot sauce over the cubes and serve.

For variety, use different flavored bread or cakes cut up in cubes and different extracts.

If you want a hard sauce add 1/4 cup liquor instead of the extract.

CHOCOLATE BREAD PUDDING

5 egg yolks
1 cup milk
1 cup heavy cream
1 vanilla bean
4 oz. sugar
4 Croissants
1 cup chocolate chips
powdered sugar for ganish

Steep milk and heavy cream with vanilla bean, do not bring to boil. Cream egg yolks and sugar until well mixed. Combine mixture with steeped milk and return to sauce pan. Simmer over medium heat for 1 min. Toast croissants under broiler. Cut them into bite-sized pieces and place them into individual buttered ramekens and top each croissant with 2 oz. chocolate chips. Pour egg mixture equally over croissants and chocolate chips. Cover ramekens with foil and place in a baking pan. Bake at 375 degrees for 15 min. Pierce foil to allow steam to escape. Let stand 5 minutes more. Serve warm or cold. Garnish with cinnamon, chocolate sprinkles, and powdered sugar. Makes 4 servings.

CARAMELIZED BANANAS WITH CHOCOLATE SAUCE OVER VANILLA ICE CREAM

4 ripe bananas
2 1/2 Tbsp. butter
1 Tbsp. dark brown sugar
4 scoops vanilla ice cream

Garnishes:

Hot Chocolate Fudge Sauce
Whipped Cream in a can
Maraschino Cherries
Chopped Nuts

Peel the bananas and cut them into 1/4-inch circles. Heat a skillet to moderately hot. Place the bananas in the skillet with the butter and brown sugar.
Cook the sauce just until bananas are well coated and caramelized. To serve, place a scoop of ice cream onto the center of 4 shallow bowls. Arrange the bananas around the ice cream. Drizzle with hot chocolate fudge sauce. Sprinkle on some chopped nuts. Top with whipped cream and a cherry.

TROPICAL FRUIT PARFAIT

Make a sauce of the following ingredients in your blender on high until it's smooth and creamy:
1 banana
8 oz. can Cream of Coconut
4 oz. orange juice
2 Tbsp. lime juice

Mix together in a bowl the following chopped tropical fruits, then place them in parfait glasses with the sauce distributed evenly over the fruit. Serve chilled.
1 can chunk pineapple, drained
1 papaya, diced
1 mango, diced
1 banana, sliced
2 kiwis, sliced
1 tsp. lime zest
1 tsp. orange zest
1 tsp. chopped mint leaves
1 star fruit, sliced, for garnish

WHITE CHOCOLATE STRAWBERRY TRIFLE

1/2 cup powdered sugar
1 tsp. vanilla
8 oz. cream cheese, softened
2 cups heavy cream
2 cups strawberry syrup
1 loaf pound cake
8 oz. white chocolate chips, melted
1 quart sliced strawberries
1 small container Cool Whip
4 whole strawberries for garnish

Mix the sugar, cream cheese, vanilla, and heavy cream in a blender on highfor one minute. Slice pound cake into strips. Dip each cake strip in strawberry syrup. Make four layers using the cake strips, melted white chocolate, cream cheese mixture, and strawberries in a trifle bowl. Repeat layers equally until the dish is full. Top with a container of Cool Whip. Garnish with whole strawberries. Cover and chill until ready to serve.

RASPBERRY POACHED PEARS WITH HAZLENUTS

2 pears, washed, peeled and halved
2 cups raspberry juice
1 lemon, juiced
1 orange, juiced
1/2 cup sugar
1 cup finely chopped hazlenuts
fresh raspberries

In a pan combine the raspberry juice, lemon and orange juices, and sugar and bring to a boil, stirring occasionally, to disssolve sugar. Meanwhile, scoop out the cores of the pears with a melon baller. Add the pears to the sauce. Cover and simmer for 20 minutes, until until tender. Remove the pears to a plate which holds the finely chopped hazlenuts and coat the outside of the four pear halves with the hazlenuts. Dissolve 1 Tbsp. cornstarch in a tablespoon of cold water and add to the sauce, while stirring, cook until thickened, then remove from heat.
To serve, arrange two pears on a dessert plate, drizzle each with the sauce and garnish with fresh raspberries in the pears' center area.

POUND CAKE WITH CHERRY-ALMOND SAUCE

1 can cherry pie filling
1 tsp. almond extract
2 generous slices cherry pound cake
slivered almonds

Combine pie filling and almond extract in a saucepan. Heat thoroughly, while stirring constantly. Serve warmed cherry filling over pound cake slices Garnish with slivered almonds. Serve warm.

SWEETHEART MOUSSE

1 cup chocolate chips
2 Tbsp. powdered sugar
3 egg yolks
4 Tbsp. caramel syrup
2 Tbsp. French vanilla syrup
1 cup heavy cream
chocolate sprinkles for garnish
whipped cream for topping

In a double boiler over medium heat, melt chocolate chips. Add sugar, egg yolks, and caramel syrup, while stirring, cook until thickened. Remove from heat and let cool. Place the heavy cream with the French vanilla syrup in blender on high. Fold the whipped cream into the chocolate mixture and spoon into parfait glasses. Cover with plastic wrap pushed down over the mousse so a skim does not form, and chill overnight. Serve topped with whipped cream and garnish with chocolate sprinkles.

PROFITEROLES WITH WARM CHOCOLATE SAUCE

Preheat oven to 400 degrees.

Sift these together and set aside:
1 cup flour
1 tsp. baking powder

In a pan put 1 cup water, 1 stick butter, a pinch of salt, and 2 Tbsp. sugar and bring it to a boil. Add the flour and baking powder mixture and stir until the dough becomes a sticky ball. Remove from heat and beat 3 eggs into the dough, one at a time.

Line a baking sheet with two layers of parchment paper. Drop the dough onto the baking sheet in the size of rounded golf balls, mounding them upwards as much as possible. Bake for 10 minutes at 400 degrees then reduce the heat to 350 degrees and bake another 25 minutes or until puffed and light golden brown. Split each profiterole into 2 or 3 sections and between layers either use whipped cream or vanilla ice cream.

Top with the following warm chocolate sauce:

In a saucepan place 3/4 cup heavy cream, 1 Tbsp. butter, and 8 oz. chocolate chips. Melt this while stirring until smooth and creamy. Add 1/2 tsp. vanilla. Serve over the profiteroles.
You could serve any sliced fresh fruit with this also.

BANANA NUT BREAD WITH WARM CARAMEL SAUCE

2 cups Bisquick mix
5 ripe bananas, mashed
1 cup chopped black walnuts
1 Tbsp. banana extract
1 cup sugar
1/2 stick melted butter
2 eggs
1 Tbsp. lemon juice
1 cup milk

Mix ingredients until well blended. Pour into a butter sprayed loaf pan. Bake at 350 degrees for 45 minutes. Remove from oven and pour Caramel Sauce all over the top of the bread. Let it stand for five minutes, then slice and enjoy.
Use the purchased Caramel Sauce topping in a squeeze bottle like you would use on ice cream. This banana nut bread can be reheated in the microwave for 20 seconds and served with more caramel sauce over it.

BANANA TROPICAL PARADISE

In a skillet, place 1 Tbsp. butter, 1/4 cup brown sugar, and 2 pinches cinnamon. Mix well. Add 2 bananas, split in half lengthwise then crosswise into 4 pieces. Add 2 Tbsp. orange juice. When heated and bubbly, pour it over a slice of banana nut bread and a scoop of vanilla ice cream and serve.

BANANA PUDDING

In a heavy saucepan, mix 2 cups sugar, 5 cups milk, 3 eggs, and 12 Tbsp. flour, stirring constantly until thickened over medium heat. Remove from heat and add 1 Tbsp. vanilla. Blend until smooth.
In a large clear glass bowl layer Nabisco vanilla wafers, sliced bananas, and the pudding, repeating until the bowl is full. Top with Cool Whip. Chill until time to serve.

BOSTON CREAM CAKE

Prepare a package of yellow cake mix according to box directions in two round pans. Cool and split each layer in half horizontally. Purchase a large can of vanilla pudding. Spread the pudding over three of the cake layers, then top with the remaining cake layer. Frost the cake with a jar of thick chocolate fudge sauce. Keep chilled until time to serve.

FRESH FRUIT CREPES

This would also make a romantically delicious breakfast served with guava or orange juice.
1/2 cup sugar
1 Tbsp. vanilla
3 eggs
1 cup self-rising flour
1 Tbsp. oil

Mix this in a 2-cup measuring cup and fill the rest of the cup with milk. Stir until well blended. Pre-heat an 8 or 10-inch Teflon coated pan sprayed with butter spray. Pour in 1/4 cup batter and roll it around the pan to coat the entire bottom of the pan evenly and thinly. You can even go up the sides of the pan a little. Cook until bubbles are all over the top, then flip over and cook an additional 45 seconds. Flip out onto a plate and cover each crepe with a dampened paper towel to keep them from drying out. When you have all of them done this way, mix up 2 cups sliced fruit with two individual containers of any flavor yogurt you like. Mix so that all the fruit is coated with the yogurt. Place some of the mixture in the center of each crepe. Fold over and top with chocolate whipped cream. Serve.
I sliced 3 bananas for 6 crepes and used a container each of blueberry and strawberry yogurt. Bananas with blueberry and lemon would also work. Sliced strawberries with strawberry yogurt would work well, or sliced peaches with peach yogurt. Or use Mandarin orange slices with orange yogurt. Just use your creative imagination and come up with all kinds of variations of this wonderful special breakfast.

Crepes can also be made without the vanilla and sugar and you can use cooked meat and melted cheese as the filling for a delicious entree. Serve warm.
Examples would be sliced roast beef with cheddar cheese sauce, or sliced ham with cheddar cheese sauce, or how about caramelized sliced onions with roast beef and a cheese sauce. Or how about ground beef fixed like tacos then use a nacho cheese sauce or a salsa or guacamole. Garnish with black olives.
Here is a yummy suggestion, diced tomatoes, chopped basil, and a mozzarella cheese sauce made by melting some mozzarella cheese with a little milk and stirring until smooth and creamy. Add the tomatoes and basil and make your crepe. Diced onions could also be added.
Vegetarians could use brocolli florets or cauliflower florets steamed then coated with a cheese sauce wrapped in a crepe and served warm.

CHOCOLATE CREPES WITH BANANA CREAM FILLING AND CHOCOLATE SAUCE

Crepes:
1/3 cup flour
1 tsp. baking powder
2 Tbsp. cocoa powder
1 Tbsp. sugar
2 eggwhites, beaten stiff
pinch salt
1/3 cup milk
1/2 cup water
1 tsp. butter

Mix all together until smooth, folding eggwhites into batter very gently. Pour 1/4 cup into a hot buttered 8-inch skillet. Fry until the bottom is cooked, then flip over and cook that side until its done. Lay each one on a piece of waxed paper with a dampened paper towel over it to keep it from getting hard. A crepe looks like a very thin pancake but is not browned like a pancake. The exterior should look more like a tortilla does when cooked, done but not brown.

Banana Cream Filling:
Mix together 1/3 cup whipping cream, 1/3 cup plain yogurt, 2 Tbsp. sugar, 1 tsp. vanilla, and 3 sliced bananas.

Chocolate Sauce:
In a heavy saucepan mix together, 1/2 cup sweet cocoa powder or 5 oz. chocolate chips, 1/3 cup sugar, 1/3 cup heavy cream, and 1/3 cup light corn syrup. Boil for 2 minutes, then add 1 tsp. vanilla.

To assemble:
Take one crepe, add filling down one end. Roll up crepe with filling inside. Place on a dessert dish and top with chocolate sauce. Serve.

CHOCOLATE PIE

2-1/2 cups milk
1-1/3 cups sugar
1/4 cup cocoa powder
1 Tbsp. butter
7 Tbsp. cornstarch
6 Tbsp. water
3 eggs
1 tsp. vanilla
1 cup mini marshmallows
1 chocolate wafer pie crust
Cool Whip for topping
Chocolate sprinkles for garnish

Mix all ingredients in a heavy saucepan and stir while cooking until thickened. Pour in the bought pie crust. Chill. Top with Cool Whip and chocolate sprinkles just before serving.

COCONUT CUSTARD

Beat 6 eggs, 1 cup sugar, 1 can flaked coconut, 1 stick butter, and 1 cup milk until well blended. Stir in 1 Tbsp. coconut extract. Pour into 1 unbaked deep dish pie crust. Bake at 350 degrees until top has browned and the filling is set, about one hour. Cool and serve.

COCONUT PIE

In a blender place 4 eggs, 1/2 stick butter, 1 cup shredded coconut, 1/2 cup Bisquick mix, 2 cups milk, 1 tsp. coconut extract, and 1/2 cup sugar. Blend for 30 seconds. Pour into a butter sprayed pie pan. Bake at 350 degrees for 50 minutes. It will form its own crust as it bakes.

COFFEE ICE CREAM

3/4 cup brewed strong coffee
1 cup sugar
5 egg whites, beaten stiff
1 Tbsp. vanilla
2 cups heavy cream

Mix ingredients until smooth and creamy and freeze.

EGG CUSTARD

Beat 6 eggs, 1 cup sugar, 1 tsp. cinnamon (optional), 1 stick butter, and 1 cup milk until well blended. Stir in 1 Tbsp. vanilla. Pour into 1 unbaked deep dish pie crust. Bake at 350 degrees until top has browned and the filling is set, about 45 minutes to one hour. Cool and serve.

FRESH APPLE CAKE

3 cups self-rising flour
3 tsp. baking powder
1 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
1 cup buttermilk
1/2 cup vegetable oil
3 eggs, beaten
4 cups apples, finely diced
1 cup walnuts, chopped

Preheat oven to 350 degrees.
Mix together flour, sugar, baking soda, buttermilk, and cinnamon. Stir in oil and beaten eggs. Fold in apples and walnuts. Pour into a butter sprayed tube pan. Bake for 1 hour, or until a knife inserted in the center comes out clean. Cool for 5 minutes then invert onto cake plate.

GLAZE FOR APPLE CAKE:
In a saucepan, put 1 cup buttermilk, 1 tsp. baking soda, 1 stick butter, 1 cup sugar and mix all together until well blended. Boil for 5 minutes after it comes to a full boil. Add 1 tsp. vanilla. Pour over baked apple cake.

FUDGESICLES

Mix 1 pkg. instant chocolate pudding mix and 2-1/2 cups milk until well blended. Pour in popsicle molds and freeze until firm. Enjoy!

GIRL SCOUT MINT COOKIES

1 box chocolate cake mix
2 eggs
2 Tbsp. water
2 Tbsp. oil
1/2 cup cocoa

Mix together. Shape into 1/2 inch balls. Place on a baking sheet and flatten them with a glass. Bake at 400 degrees for 8 minutes. Cool. Mix 2 cups powdered sugar with 1 tsp. mint extract and 1 Tbsp. milk making a thick spread. Spread some of this on top of each cookie. Melt 12 oz. chocolate chips and 4 drops mint extract and stir until smooth. Dip each cookie in the melted chocolate and let harden on waxed paper. Serve with a tall glass of milk.

HONEY SCONES

Beat 1 tsp. sugar and 2-1/2 oz. butter. Add 2 Tbsp. honey. Sift 1 tsp. cinnamon, 1 tsp. baking powder, and 6 oz. flour together. Add to the mixture until it becomes a workable dough. Form a ball about the size of a walnut and put on baking sheet sprayed with butter spray. Use up all the dough this way, then pat them all down to flatten them. Bake at 400 degrees for 15 minutes until golden brown. Serve with additional butter and more honey while hot.

DEVONSHIRE CREAM:
In a blender on high mix 1 cup heavy cream, 1/2 tsp. cream of tartar, 1/2 cup powdered sugar, and 1 tsp. vanilla until smooth and creamy. Serve with hot scones, jam, and hot tea.

KEY LIME CAKE AND FROSTING

1 box lemon cake mix
1/2 cup veg. oil
3 eggs
3 oz. pkg. lime Jello
1-1/3 cups Key Lime juice
1 stick butter
8 oz. pkg. cream cheese
2 Tbsp. Key Lime juice
1 box 10-X powdered sugar
5 drops green food coloring

Combine cake mix, Jello, oil, eggs and Key Lime juice. Pour batter into large greased rectangular baking dish. Bake at 350 degrees for 30 minutes. Cool, then frost with Key Lime Frosting.

KEY LIME FROSTING:
In a large bowl, beat the butter and cream cheese until light and fluffy. Add Key Lime juice, green food coloring, and powdered sugar. Continue beating until proper consistency of frosting. Spread over cooled cake. Enjoy!

KILLER PIE

This one is loaded with calories! But oh so, delicious!
1 chocolate cookie pie crust
1 small container Cool Whip
1/2 cup Ghiradelli sweet cocoa powder
1/2 cup peanut butter
1 can Eagle Brand Milk
2 Tbsp. lemon juice
1/2 jar thick caramel sauce
1/2 jar thick chocolate fudge sauce
1 cup chopped nuts

Mix everything together until blended. Pour into the crust. Chill. When serving, drizzle on more chocolate sauce and more caramel sauce then garnish with whipped cream and a large stemmed maraschino cherry on top.

MILLION DOLLAR PIE

2 graham cracker pie shells
1 can Eagle Brand condensed milk
1/2 cup chopped pecans
1 large container whipped topping
1 cup crushed pineapple, drained
3 Tbsp. lemon juice

Mix ingredients and pour in pie shells. Chill for four hours and serve.

LEMON MERINGUE CAKE

Buy an angel food cake, a can of lemon pie filling and a tub of Cool Whip. Split the angel food cake into three layers horizontally. Spread lemon filling on the bottom and middle layers then put the cake back together. Mix remaining lemon pie filling with the tub of Cool Whip and frost the entire cake. Garnish top with lemon drop candies.
For variety, you can use strawberry pie filling and add fresh strawberries on top to decorate it. Or use cherry pie filling and decorate top with cherries.

LEMON MOUSSE

Dissolve 1 small pack Lemon Jello in 1/2 cup boiling water. In a bowl mix 1 cup sugar, 1/2 cup lemon juice, the lemon gelatin now dissolved, 1 Tbsp. lemon zest, and 1 cup lemon yogurt until smooth. Fold in 1 cup Cool Whip until well blended. Pour into dessert dishes and chill until served. Just before serving, top with 1/2 very thinly sliced lemon. Place cut side down in center of mousse. Or you could garnish with 3 fresh raspberries or blueberries in center.

PEACH COBBLER

In a bowl mix 1 cup flour, 1 cup milk, 1 egg, 1 stick butter, and 1 cup sugar. Fold in 1 large can sliced peaches with juices. Pour into a baking dish or pie pan and bake at 350 degrees until top is golden brown. This will make its own crust as it bakes. Serve warm or cold.
You can make any fruit cobbler with this same recipe by subsituting any other canned fruit for the peaches. If using freshly sliced fruits coat them with 2 Tbsp. lemon juice before mixing into pie to keep them from turning brown.

BLACK FOREST TORTE

1-1/3 cups flour
1-3/4 cups Splenda
1-1/4 tsp. baking soda
1/4 tsp. baking powder
2/3 cup butter
4 oz. cocoa powder
1-1/4 cups water
1 tsp. vanilla
3 eggs

CHOCOLATE FILLING:
8 oz. chocolate chips
3/4 cup butter
1/2 cup chopped pecans

CREAM FILLING:
2 cups whipping cream
1/2 cup Splenda
1 tsp. cherry extract

In a mixing bowl, combine flour, Splenda, baking soda, cocoa, and baking powder. Melt butter in microwave. Pour melted butter, water and vanilla into flour mixture. Beat on low speed for 1 minute, then on medium for 2 minutes. Add eggs, one at a time, beating well after each. Divide the batter between two 9-inch round baking pans that have been greased, floured, and lined with parchment paper. Bake at 350 degrees for 30 minutes. Cool in pans 10 minutes, then remove to wire rack.

For chocolate filling, melt 1-1/2 packages of chocolate chips over low heat. Stir in butter and nuts. Cool filling just until it reaches spreadable consistency.

For cream filling, whip cream with Splenda and cherry extract until stiff peaks form.

To assemble, slice cooled cake layers in half horizontally using a serrated knife. Place half one layer on your cake plate. Brush some cherry syrup over the entire cake surface. Cover with half the chocolate filling. Top with second half cake layer. Brush cherry syrup over it. Spread on half the cream filling. Repeat with third and fourth layers. Garnish top of cake with drained maraschino cherries. Refrigerate until served.

POUNDCAKE

Use any flavor cake mix and prepare it according to box directions with two exceptions. Add 1 extra egg and 1 small box same flavor pudding as cake mix. Bake at 350 degrees in a butter sprayed tube pan or butter sprayed loaf pans until done.

RAINBOW DELIGHT CAKE

1 angel food cake
1 quart lime sherbet, softened
1 quart lemon sherbet, softened
1 quart orange sherbert, softened
1 quart raspberry sherbert, softened
16 oz. Cool Whip
Slice cake horizontally into 5 layers and place each layer on a plate one at a time. Spread each of the sherbet on one cake layer. Place layers on top of each other in order of the colors of the rainbow, (green, bottom layer; yellow, layer 4; orange, layer 3; and second layer, raspberry), then top with remaining cake layer. Spread Cool Whip on top and sides of cake. Freeze. Slice to serve. Serves 12.

FRUITCAKE COOKIES

1-1/4 cups spice cake mix
1 cup butter, softened
1 large egg
1 teaspoon vanilla
1/4 teaspoon almond extract
1/4 cup candied cherries
1/4 cup golden raisins
1/4 cup chopped pineapple
1/4 cup chopped walnuts
1/4 cup chopped almonds
1/4 cup chopped pecans

Preheat oven to 350 degrees.
In a large bowl, blend spice cake mix, cherries, raisins, pineapple, walnuts, almonds, and pecans so that everything is coated well. Add butter, egg, vanilla and almond extracts. Blend well. If the cookie dough is too gooey add more spice cake mix to give it the right consistency. Drop cookie dough by teaspoonsful, two inches apart on an ungreased cookie sheet. Bake for 15 to 20 minutes until golden brown. Remove from oven. Cool before serving.

CHOCOLATE MARSHMALLOW COOKIES

3-1/2 cups self-rising flour
1-1/2 cups Hershey's powdered cocoa
2 sticks butter, softened
2 cups sugar
2 large eggs
2 cups milk
2 tsp. vanilla
2 jars Marshmallow Fluff, any flavor
1 large bag chocolate chips, melted

Pre-heat oven to 400 degrees.

Sift together flour and cocoa, then set aside. In a bowl, beat the butter and sugar until fluffy. Add eggs, milk, and vanilla. Beat until mixed well. Slowly add your dry ingredients. Mix until combined.
Using an ice cream scoop, scoop out 24 cookies onto two parchment lined baking pans. Bake for 12 minutes. Cool baked cookies. Repeat with remaining batter. Spread 2 Tbsp. Marsmallow Fluff onto 24 cookies. Top with remaining 24 cookies. In a bowl melt a large bag of chocolate chips in the microwave and stir until very smooth using 1 minute increments as chocolate will burn easily. Dip each cookie top in melted chocolate chips and let cool on waxed paper. Serve.

RAISIN CHOCOLATE CLUSTERS

1 large pkg. chocolate chips
1 can sweetened condensed milk
1 cup Chow Mein Noodles, crushed
1 Tbsp. vanilla
4 cups raisins

Line a baking sheet with buttered waxed paper; set aside. Melt chocolate with condensed milk and vanilla in small saucepan over low heat,

Nice recipes

hi,

try this desert recipe
http://www.pachakam.com/recipe.asp?id=4564&RecipeName=Bread%20Pudding%20-%20A%20Tasty%20Dessert

thanks,
Suma