Desserts

GRANDMA'S APPLE BREAD PUDDING

PUDDING
4 cups soft bread cubes
1/4 cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1 3/4 cups milk
1/4 cup margarine
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten

VANILLA SAUCE
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender. While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.



MAPLE WALNUT PUMPKIN PIE

1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 eggs
1 teaspoon maple flavoring
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Walnut Topping:
1 (9 inch) Graham cracker pie crust or unbaked pie shell
1/3 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons butter
1/2 cup chopped walnuts

Preheat oven to 425 degrees F. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell. Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes. In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts. Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator.




MINIATURE CHOCOLATE ECLAIRS

1 (3.5 ounce) package non-instant chocolate pudding mix
2 cups milk

1/2 cup butter
1 cup water
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs

2 tablespoons butter
2 ounces semisweet chocolate, chopped
1 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

Prepare pudding with milk according to package directions. Chill 1 hour in refrigerator. Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets. In a heavy saucepan, combine 1/2 cup butter, water and salt over medium-high heat. Bring to a boil, then reduce heat to low. Pour in flour all at once and stir vigorously until fully incorporated and mixture forms a ball. Remove from heat, let rest 5 minutes. Then beat in eggs, one at a time, until well combined. Drop dough into twelve equal mounds on baking sheets. Spread each mound into a 4x1/2 inch rectangle. Bake in preheated oven 35 minutes, until golden. Remove from oven and make a one-inch slit in the side of each eclair. Reduce heat to 375 degrees F (190 degrees C). Return eclairs to oven for 10 minutes. Transfer to a wire rack to cool completely. Prepare icing while eclairs are cooling. Heat 2 tablespoons butter with chocolate in a small saucepan over medium heat, stirring until melted. Remove from heat and stir in confectioners' sugar, 2 tablespoons milk and vanilla. Set aside. To assemble: Slice each eclair in half lengthwise. Spoon about 1 tablespoon chocolate pudding into the bottom half of each eclair. Replace tops and frost with chocolate icing. Chill until serving.




DOUBLE LAYER PUMPKIN CHEESECAKE

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.




CHRISTMAS POPCORN
Ann Manley

4 quarts popped popcorn
1 c. butter or margarine
½ cup light corn syrup
1 1/3 c. sugar
1 tsp. vanilla
3 c. mini marshmallows
1½ c. whole pecans
1½ c. spiced gumdrops
¾ c. red hots candy (optional)

Combine popcorn, marshmallows, nuts and gumdrops. Set aside.

Melt butter in a heavy pan. Add sugar and corn syrup. Bring to a boil, stirring, and simmer for 3 minutes. Remove from heat. Add vanilla and blend well. Pour over popcorn mixture and mix well. Cool for 2 minutes and shape.




BAVARIAN DESSERT

1 large tub Cool Whip
1 large pkg. instant pudding
1 8-ounce pkg. cream cheese
1 cup powdered sugar
1 cup flour
¾ c. chopped pecans or walnuts
1 stick melted margarine

Crust: Mix flour, margarine and nuts. Spread into a 9 x 13 inch pan, pressing in with a fork. Bake for 15 minutes at 350 degrees.

Mix: 1 cup Cool Whip
1 cup powdered sugar
8-ounces of cream cheese
Beat and spread onto cooled crust.

Add remaining Cool Whip to top. Add chopped nuts or coconut on top, if desired. Serves 12 – 15.




EASY CHERRY CHEESECAKE

Crust:
2 c. graham cracker crumbs
½ c. melted butter
4 T. sugar
1½ tsp. cinnamon

Mix and press into a 9 x 13 inch pan with a fork. Bake at 325 degrees for 5 minutes.

Filling:
12 ounces (1½ pkg.) cream cheese
3 Tbsp. milk
1 ½ c. powdered sugar
1 tsp. vanilla
12 oz. Cool Whip

Combine until smooth. Fold in whipped topping. Spread over cooled crust. Chill 2 hours and serve with topping of your choice.




CHOCOLATE CARAMEL BROWNIES
Ann Manley

German chocolate cake mix
2 Tbsp. flour
¾ c. melted butter or margarine
1 c. chopped nuts
1 pound vanilla caramels
1/3 c. canned milk
6 ounces of chocolate chips

Press half of dough into a greased and floured 9 x 13 inch pan. Bake for 6 minutes at 350 degrees. Remove from oven and sprinkle a 6 ounce package of chocolate chips over warm brownies. Then spread caramel topping over the chocolate chips. Add the rest of the batter. Bake for 15 – 18 minutes at 350 degrees.

Caramel Topping: Melt 1 pound of caramels and 1/3 c. canned milk over a double broiler until smooth.



 
LION HOUSE CREAM CHEESE BROWNIES

1 pkg. deluxe brownie mix
1 8-oz. pkg, cream cheese, softened
½ c. sugar
1 egg
1 Tbsp. milk

Follow package directions for cake like brownies; place in 9 x 9 inch pan. In a separate bowl, combine cream cheese and sugar until creamy. Add egg and milk; mix until smooth. Drip cream cheese batter onto brownie batter by teaspoonfuls and swirl. Bake 35 – 40 minutes. Cut into 3 inch squares. Makes 9 brownies.



RASPBERRY DESSERT

Angel food cake
1 lg. pkg. Danish dessert (strawberry)
1 lg. vanilla pudding, cooked
2 cans frozen raspberries (thawed & juice drained)




BLONDE APPLE BROWNIES
Melinda Manley

½ c. butter or margarine
½ c. brown sugar
2 eggs
1 tsp. vanilla extract
¾ c. flour
¼ tsp each cinnamon, nutmeg & ginger
1 lg. firm apple, cored & chopped
¼ c. nuts (optional)
1 c. milk chocolate chips

Preheat oven to 350 degrees. Cream butter and sugar. Beat in eggs and vanilla. Sift flour and spices. Add to creamed mixture. Fold in apple, nuts and chocolate chips. Pour into greased 9 inch square pan. Bake for 30 minutes or until done.



 
LION HOUSE LEMON BARS

Crust
1 ¼ c. butter or margarine
2 ¼ c. all purpose flour
½ c. powdered sugar

Filling
4 eggs
2 c. sugar
6 T. lemon juice
4 T. all purpose flour
1 tsp. baking powder

To make crust, preheat oven to 350 degrees. Put butter or margarine in mixing bowl and beat until softened. Add flour and powdered sugar and mix on low speed until just combined. Spread dough evenly in a 9 x 13 inch pan. Bake for 10 minutes or until the corners are light golden brown. Remove from the oven.

To make filling, mix together eggs, sugar, lemon juice, flour and baking powder in a medium bowl. Mix with a wire whisk or with a mixer on low speed for just a few minutes. It’s important not to mix a lot of air into the filling. Pour on top of partially baked crust and bake for 30 – 35 minutes. Allow to cool slightly and dust with powdered sugar before cutting into bars. Makes 18 – 24 bars.



LAYERED PISTACHIO CRÈME DESSERT

1 c. all-purpose flour
½ c. margarine or butter
½ c. chopped nuts (optional)
1 8 oz. pkg. cream cheese
1 c. powdered sugar
9 oz. Cool Whip
2 3 oz. pkg. instant pistachio pudding
3 c. milk

Melt margarine or butter and add flour and nuts. Press this mixture into a 9 x 13 inch pan to make a crust. Bake for 15 minutes at 350 degrees. Cool completely.

Mix softened cream cheese with powdered sugar and 4 oz. Cool Whip. Spread evenly over crust. Blend the pudding with the milk, as directed on the package. Pour this mixture immediately over cream cheese layer. Spread remaining Cool Whip over the top. Top with chopped nuts or candy sprinkles. Refrigerate.



 
PEACH COBBLER
Ann Manley

3 c. peaches
½ c. water
Scant cup of sugar
3 Tbsp. shortening
3 Tbsp. milk
3 eggs
1½ c. sugar
1¾ c. flour
1 ½ tsp. baking powder
½ tsp. salt
1 tsp. vanilla

Bring peaches, water and sugar to a boil. Boil until sugar is dissolved. Beat shortening, milk, eggs and sugar. Sift together dry ingredients: flour, baking powder and salt. Add to milk mixture. Stir in vanilla. Pour mixture into the bottom of a 9 x 13 inch pan and pour fruit mixture over the top. Bake at 375 degrees for 30 minutes.



PINK PEPPERMINT CHEESECAKE
Ann Manley

1 pkg. sour cream chocolate cake mix
1/3 c. softened margarine
1 egg
2 pkg. 8 oz. cream cheese, softened
2 eggs
¾ c. sugar
½ tsp. peppermint extract
12 drops red food coloring
2 c. sour cream
4 squares semi sweet baking chocolate, melted

Beat together cake mix, butter and egg until crumbly. Press lightly into an ungreased 9 x 13 inch pan. Beat cream cheese, 2 eggs, sugar, peppermint extract and food coloring until smooth and fluffy. Spread over cake mixture. Bake until set 20 – 25 minutes at 350 degrees. Cool. Mix sour cream and chocolate until smooth. Spread over cheesecake; cool. Cover and refrigerate at least 8 hours.



LAYERED CAKE

Cake
Berries
Pudding
Sliced bananas
Danish dessert
Whipped cream
Nuts


Make pudding & Danish dessert first, then set aside to cool.




GERMAN CHOCOLATE BROWNIES
Aunt Leah (Morgan) Cooper

Betty Crocker German chocolate cake mix
2 Tbsp. flour
¾ c. melted butter
1 c. chopped nuts
1/3 c. evaporated milk
6 oz. chocolate chips
Caramel ice-cream topping

Combine cake mix, flour, butter, nuts and milk by hand. Press ½ of mixture into a 9 x 13” pan. Bake for 6 minutes at 350 degrees. Remove from oven and sprinkle 6 oz. chocolate chips over warm cake, spread caramel topping over chips and add the rest of the batter. Make for 15 – 18 minutes at 350 degrees.

TOPPING
1 package of Kraft Vanilla Caramels
1/3 c. evaporated milk

Melt 1 package of caramels and 1/3 c. evaporated milk over double broiler until smooth.



PUMPKIN DESSERT
Melinda Manley

1 (18.25 ounce) package
yellow cake mix
1/3 cup butter, melted
1 egg
1 (29 ounce) can pumpkin
1/2 cup brown sugar
2/3 cup milk
3 eggs
2 tablespoons pumpkin pie spice
1/4 cup butter, chilled
1/2 cup white sugar
3/4 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish. Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish. In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish. In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all. Bake 45 to 50 minutes, until top is golden.



LION HOUSE RICE PUDDING

2 c. milk
1 small can (5 1/3 ounces) evaporated milk
1/2 c. + 2 Tbsp. sugar
2 eggs, slightly beaten
1/4 tsp. salt
1 Tbsp. cornstarch
2 c. cooked rice (brown or white - I used brown)
1/2 c. raisins (optional)
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1 tsp. vanilla

Place 1 1/2 c. of the milk plus the can of evaporated milk and 6 Tbsp. sugar in the top of a double broiler. Heat together until the milk is scalded. In a mixing bowl, whisk eggs together until they are broken apart. Add salt and the remaining 4 Tbsp. sugar to the eggs and whisk again. Slowly pour the egg mixture into scalded milk, stirring constantly with a wire whisk. Allow to cook 15 - 20 minutes, stirring occasionally. In a small bowl mix reserved 1/2 cup milk and cornstarch together and slowly pour into the milk mixture, stirring constantly until pudding begins to thicken. Be careful to stir constantly or lumps will form. Stir thoroughly and allow to cook 10 - 15 minutes more or until cornstarch flavor is gone. Add cooked rice, then allow pudding to cook 7 more minutes. Remove from heat and add raisins (if desired), nutmeg, cinnamon and vanilla. Serves 8.

Note: If no double broiler is available, you can place a stainless steel bowl on top of a small saucepan of boiling water, or pudding can be made in a saucepan, but will need constant care and stirring. It will not need to cook as long if made in a saucepan.



WHITE CHOCOLATE MOUSSE PIE

Crust:
13 chocolate cream-filled sandwich cookies, ground (such as Oreo)
3 tablespoons unsalted butter, melted
17 oval vanilla-and-chocolate sandwich cookies (such as Pepperidge Farm Milano)

Filling:
1-1/4 teaspoons unflavored gelatin
1-1/4 cups heavy cream
4 ounces cream cheese, softened
12 ounces white chocolate, chopped
1 teaspoon vanilla extract

Garnish:
1 pint strawberries, hulled and halved
2 cups frozen whipped topping (such as Cool Whip), thawed

Directions:
1. Crust: Set aside 1 tablespoon of ground chocolate cookies for garnish. Stir together remaining ground cookies and butter in a bowl until combined. Press the mixture evenly over the bottom of a 9-inch pie plate. Arrange oval cookies around the edge of pie plate, alternating with vanilla and chocolate facing out.

2. Filling: In a small glass measuring cup, sprinkle gelatin over 1/4 cup of the cream and let stand 5 minutes to soften.

3. Combine cream cheese, white chocolate and gelatin mixture in small saucepan. Heat over medium-low heat for 6 minutes, stirring constantly, until smooth. Remove from heat and stir in vanilla. Pour into large bowl; place over ice bath. Stir until thickened and cooled.

4. Whip remaining 1 cup heavy cream in a large bowl until soft peaks form. Fold a third of the whipped cream into the white chocolate mixture until well-combined. Gently fold in the remaining whipped cream until just blended.

5. Spoon mixture into prepared crust and refrigerate at least 3 hours or overnight.

6. Garnish: Before serving mound whipped topping in center of pie. Sprinkle with berries and reserved cookie crumbs.