Desserts
Dreamy
Strawberry Whip
Islay Heyd
Pastry for two crust pie (I use the recipe on the Tenderflake Lard box)
FILLING:
2 cups strawberries
3 cups chopped rhubarb
(I freeze strawberries and rhubarb in season) thaw and drain well for
pie
1 cup sugar
1/4 cup corn starch
Line 9" pie plate with crust
Combine all filling
ingredients and mix lightly. Spoon into shell and
top with pastry crust. Cut slits in top crust. Seal and flute edges.
Place on foil or cookie sheet. Bake at 400 F for 45 - 60 min (until
golden brown). If edges of pastry start to get too brown. cover with
strips of foil.
Serves 8
|
Crust: 1/3 cup butter - melted Filling: |
 |
Crust: Melt butter and chocolate in pan over low heat - remove from heat and stir in cereal until coated with chocolate. Press into lightly greased pie plate. Chill three hours.
Filling: Beat cheese in large bowl until fluffy. Add condensed milk and peanut butter. Beat until smooth. Stir in lemon juice and vanilla. Fold in whipped cream and turn into prepared crust. Drizzle syrup over top of pie and marble with knife. Chill four hours or until set.
Eat. Belly up.
**Note: I have always made this as two pies although the recipe doesn't state. For two pies the calories per pie are 2928, or 366 per slice for 8 slices.
Double Layer Pumpkin
Pie
Donna Hawkes
Prep time: 15 minutes Chilling time: 4 hours
4 oz cream cheese softened
(not fat free)
1 tbs milk or half and half
1 tbs sugar
1 ½ cups thawed cool whip
1 graham cracker crumb crust
1 cup cold milk or half and half
2 packages (4 servings size) instant vanilla pudding/pie filling
1 16 oz can pumpkin
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
Mix Cream cheese 1tbs milk
and sugar in large bowl with wire wisk until
smooth. Gently stir in Cool Whip. Spread on bottom of crust
Pour 1 cup Milk into bowl,
add pudding mixes. Beat with wire wisk approx 1
minute. (mixture will be THICK) Stir in pumpkin and spices with wire wisk
until well mixed. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping.
Apple Raisin Pecan Pie
Islay Heyd
1/2 cup raisins
2 tbsp Peach Schnapps
1/4 cup softened butter
1 1/2 cup pecan halves
2/3 cup dark brown sugar
8 apples, peeled and sliced (I use empire or courtland)
pastry for a 2 crust pie
2 tbsp lemon juice
1 tbsp flour
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
Soak raisins in peach
schnapps for several hours in a 10" pie plate spread butter evenly over bottom and sides. Press
pecans, round side down, into butter. Sprinkle brown sugar over the nuts roll out pastry. Line pie plate with pastry, over the pecan layer
combine raisins, apples and remaining ingredients. Mix well. Pour into pie
crust. Place top pastry over filling. Crimp edges, prick top crust with a fork bake at 450 F for 10 min. Reduce heat to 350 F and continue to bake for 40
min, or until golden brown.
Cool pie on a rack until filling stops bubbling. Place serving plate over pie. Carefully invert. Remove pie plate
We love this pie....
Islay
Baklava
Jen Fone
1 lb butter
1 lb pastry sheets
1 lb blanched almonds
1/2 tsp cinnamon
1/4 cup lemon juice
2 lbs sugar
2 tsp allspice
1 tsp nutmeg
1) Chop almonds very
fine and add spices & 1/2 cup sugar and mix well in large bowl.
2) Melt butter, removing salt scum which forms on top, until butter is
clear.
3) Brush bottom of 9x12 pan with melted butter and place 4 pastry sheets
in pan, brushing each sheet with butter as you layer it.
4) Spread nut mixture on every layer of 4, until all ingredients are used,
ending w/ 4 layers. Brush top w/ butter.
5) Cut into diamond shapes (optional: place a clove bud in the center of
each diamond)
6) Bake for 1 1/2 hours in oven at 300 until lightly brown. (start
preparing syrup about 30 min before done)
7) Prepare syrup with 2 parts water and 1 part sugar, cook until it spins
in a fine thread when dropped from spoon and add lemon juice.
8) Remove pastry from oven and pour syrup over it, while both are still
hot. Allow to stand for 24 hours before serving.
Notes: I've always used pecans instead of almonds. You have to skim unsalted butter too. You can use a bigger pan if you have one. I find that I have to cut or fold the filo if I use 9x12. You can serve immediately if you want - but this definitely tastes better after 24 hours.
Karen's
Favorite Fudge
Karen Ito
4 C sugar
1 can evaporated milk
1 cube butter
Cook to 235 degree or a soft ball
Combine the next ingredients in a large bowl and pour hot mixture over.
12 oz choc chips, 1 or 2 bars German chocolate, 1 - 7 oz jar marshmallow crème, 8 oz cream cheese. Stir until smooth. Add nuts and 2 tsp vanilla. Pour in a 9 x 13 pan and refrigerate until it hardens.
Bavarian
Apple Torte
Islay Heyd
1/2 cup butter or margarine 1/4 tsp. vanilla
1/3 cup sugar 1 cup all purpose flour
Cream butter, sugar and vanilla. Blend in flour. Press dough in bottom of
9" spring form pan (covering crack)
1 - 8 0z pkg. cream
cheese (softened) 1 egg
1/4 cup sugar 1/2 tsp. vanilla
Beat cheese and sugar till smooth, then add egg and vanilla and mix well.
Pour into pastry lined pan
1/3 cup sugar 1/2 tsp.
cinnamon
4 cups thinly sliced apple (I like Macs or Empire)
Combine sugar and cinnamon. toss into apples to coat. Spoon over cream
cheese
layer
Bake at 450~F for 10
min, then 400~F for 15 min. Remove from oven and sprinkle 1/3 cup finely
chopped walnuts on top. Return to oven and bake an additional 10 min.
Let cool completely at room temp before removing side of spring form pan.
I leave bottom of pan in place and just slide it onto a cake plate to
serve. It will serve 12 people. Refrigerate unused portion.
Neiman-Marcus
Bars
Kathy Coffman
Makes 32 small bars
1 box yellow cake mix
4 eggs
1/2 cup (1 stick) Butter, melted and cooled
8 ozs. Cream Cheese, softened
1 lb Confectioners Sugar
Mix cake mix with one egg and melted butter. Spread mixture into a greased
9 x 13 inch pan. Beat cream cheese with confectioners sugar and remaining
3 eggs. Beat mixture until smooth and pour over cake mixture. Bake in
preheated 350 degree oven for 1 hour. Wait until the pan has cooled before
cutting into bars.
Do not over bake it shouldn't be too browned because the sugar can taste
burned.
Aunt
Betty's Vanilla Ovals
Louise Davie
1/2 cup shortening
1/2 cup butter
1/2 cup icing sugar
2 Tablespoons Vanilla (yes that's right)
2 cups flour
1 cup finely chopped pecans (I do them in the food processor)
Combine the first 4 ingredients with a pinch of salt. Beat until it is
light and fluffy. Stir in the flour and the pecans and mix until you have
a soft dough. Chill the mixture for about 2 hours covered with plastic
wrap.
Roll about 1 teaspoon of dough into a log about 1 inch long. Place on a
greased cookie sheet. Using a fork dipped in cold water then in granulated
sugar press down each cookie lengthwise. Bake at 325 for 20 to 25 minutes.
These are delicious and each one comes out with its own glaze and the whole house smells like vanilla which I love anyways.
Petits
Pots de Chocolate
Val's Secret Santa
1-1/2 C. milk
2 C. chocolate chips
2 eggs
1/4 C. sugar
Pour milk into a heavy saucepan and heat to the boiling point. Place remaining ingredients in blender container. Pour in hot milk, then blend at low speed for 1 minute or until smooth. Pour into six custard cups. Chill for at least 2 hours before serving. Top with swirls of whipped cream, sprinkled with chopped pistachio nuts.
Grandma
Emma's Shortcake
Val's Secret Santa
Mix:
2 C. flour
1/2 C. sugar
4 tsp. baking powder
1/2 tsp. salt
In a saucepan, melt
together:
1-1/4 cubes butter
1/3 C. milk
Allow to cool a bit. Mix into pre-blended dry ingredients. Mixture will be stiff. Add 1 egg, and blend well.
Pout mounds, approximately 1/2 C. each, onto ungreased cookie sheet.
Bake at 350 degrees for approximately 8-10 minutes.
Shortcakes are done when the tops are slightly brown, and the edges that touch the cookie sheet are golden brown. The shortcakes should be soft to the touch when removed from the oven. (The crust will crisp as the cakes cool.)
Make 5 shortcakes. Cut in half like a hamburger bun, and fill with fresh fruits and whipped cream.
German
Buns
Val's Secret Santa
4 C. flour
1 tsp. salt
1 C. white sugar
1 tsp. baking soda
2 tsp. cream of tartar
1/2 C. shortening
1/2 C. butter
1 egg, beaten
milk
Mix dry ingredients and then add liquid ingredients, using just enough milk to form a soft dough. Roll out into a rectangle about 1/4 inch thick, and spread with filling.
Filling:
1 egg
1 C. brown sugar
1/2 C. flour
Roll it up lengthwise, cut slices about 1 inch thick. Lay them on a greased cookie sheet and bake at 350 degrees 12-15 minutes.
This is one of my grandmother's recipes. As a child, these were a favorite of mine! They really are better the 2nd day.
Candy
Orange Slice Cake
Val's Secret Santa
2 C. sugar
1 C. butter
4 eggs
4 C. flour
1 tsp. baking soda
pinch salt
1 tsp. vanilla
1-1/2 C. buttermilk
1 tsp. grated orange rind
8 oz. chopped dates
1 C. chopped pecans
1 lb. chopped candied orange slices (this is a sticky job - keep a glass
of warm water handy for dipping.)
Glaze:
1-1/2 C. orange juice (about 6 fresh oranges)
2 C. sugar
Cream sugar, butter and
eggs. Add dry ingredients alternately with buttermilk. Add vanilla, orange
rind, dates, pecans and orange slices,
mixing individually. Pour into ungreased tube pan.
Bake at 300 degrees, 1 hour and 30 minutes.
Glaze:
Boil orange juice and sugar for 5 minutes and pour over cake as soon as
it's out of the oven. Poke the cake in several places with a long skewer
to help the glaze soak through. Let the cake set in the pan overnight.
This cake looks like the traditional fruitcake, but tastes NOTHING like it!
Cream
Wafers
Val's Secret Santa
1 C. butter, softened
1/3 C. whipping cream, unwhipped
2 C. flour
sugar
Mix butter, cream and flour thoroughly. Chill 1 hour. Heat oven to 375 degrees. Roll dough 1/8 inch thick on a lightly floured board. Cut into 1/2 inch rounds. Coat both sides with sugar. Place on ungreased baking sheet. Prick in 4 places with a 4 pronged fork. Bake about 7 minutes. Cool, and place together with filling (like little Oreos!).
Filling:
1/4 C. butter, softened
3/4 C. powdered sugar
1 tsp. vanilla
Mix well and divide into 4. Tint pink, green, yellow and blue. This is the only cookie that I bake at Christmas. They take some time, but they always receive many compliments - as well as requests that I bring them again! They absolutely melt in your mouth...