| Name: | Hot Fudge Sundaes |
| Submitted By: | Donna H. |
| Ingredients: | 8 ounces bittersweet chocolate chopped (you can use
morsel if you don't want to chop chocolate) 1/2 cup very strong black coffee 3 tablespoons salted butter, cut into pieces 4 tablespoons (three turns around the pan) heavy cream 1/2 teaspoon cinnamon 1 pint chocolate ice cream |
| In a heavy saucepan over medium low heat melt the chocolate and the coffee; once melted remove pan from heat and stir in the butter, cream, and cinnamon. Scoop ice cream into serving dishes top with sauce and toppings of you choice | |
| Suggested garnishes: chopped peanuts, whipped cream, maraschino cherries | |
| Name: | Cranberry Sauce over Pound Cake a la Mode |
| Submitted By: | Donna H. |
| Ingredients: | 1 tablespoon butter 2 medium apples, peeled and chunked, such as McIntosh 1 medium Bosc pear, peeled and chunked 1 tablespoon brown sugar 1 teaspoon lemon juice 1/8 teaspoon ground nutmeg 1 cup apple cider 1/2 to 2/3 cup prepared whole berry cranberry or cranberry-orange sauce 4 (1-inch) slices packaged pound cake 1 pint French vanilla ice cream |
| Place a small saucepan, over moderate heat and add butter. Work close to the stove and add apples and pear to the pot as you chop them. Sprinkle the fruit with brown sugar, a teaspoon of lemon juice and nutmeg. Add cider and raise heat a little. Allow liquid to come to a boil, then add cranberry sauce to the pot. When sauce returns to a boil, turn heat back to moderate, and cook sauce 5 minutes until apples and pears are softened but sauce remains fairly chunky in consistency. Spoon the warm fruit sauce over pound cake slices and top with scoops of vanilla ice cream. | |
| Prep Time: 10 minutes Cook Time: 5 minutes Yield: 4 servings | |
| Name: | Raspberry Walnut Shortbread |
| Submitted By: | Donna H. |
| Ingredients: | 1-1/4 cups plus 2 tablespoons all-purpose flour,
divided 1/2 cup sugar 1/2 cup cold butter or margarine 1/2 cup raspberry jam 2 eggs 1/2 cup packed brown sugar 1 tsp. vanilla extract 1/8 tsp. baking soda 1 cup finely chopped walnuts |
| In a bowl, combine 1-1/4 cups flour and sugar; cut in butter until crumbly. Press into a greased 9" square baking pan. Bake at 350 degrees for 20-25 minutes or until edges are lightly browned. Place on a wire rack. Spread jam over hot crust. In a mixing bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour; stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly. Bake for 17-20 minutes or until golden brown and set. Cool completely on a wire rack before cutting. Yield: 16 Servings | |
| Name: | Quck Pumpkin Pudding |
| Submitted By: | Donna H. |
| Ingredients: | 1 (3.4 ounce) package instant vanilla pudding mix 1 (12 fl. ounce) can Nestle Carnation Evaporated Milk 1 (15 ounce) can Libby's 100% Pure Pumpkin 1 Tbs. Pumpkin pie spice whipped cream |
| Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve. Top with whipped cream. | |
| Name: | Hummingbird Cake |
| Submitted By: | Donna H. |
| Ingredients: | 3 cup flour 2 cup sugar 1 Tbs. baking soda 1 Tbs. salt 2 cup bananas, chopped 1 cup chopped nuts 1 Tbs. cinnamon 1-1/2 cup vegetable oil 3 eggs 8 oz. can crushed pineapple |
| Preheat oven to 350 degrees. Grease and flour bundt pan. In a large bowl, sift flour, sugar, baking soda, salt and cinnamon. Add remaining ingredients, including the juice in the crushed pineapples. Stir until mixed. (Hand mix only.) Pour mixture into the bundt pan. Bake 70 minutes. Remove from oven and cool on cake rack 25-30 minutes. This is so sweet, you do not need icing. | |
| Name: | Banana Pudding |
| Submitted By: | Donna H. |
| Ingredients: | 1/2 cup all-purpose flour 2-1/2 cup 1% or 2% milk 1 can (14 oz) fat-free sweetened condensed milk 2 large egg yolks 2 tsp. vanilla extract 3 cup sliced ripe banana, divided 45 reduced-fat vanilla wafers, divided 4 large egg whites (at room temp.) 1/4 cup sugar |
| Preheat oven to 325 degrees. Combine flour and a dash of salt in a med. saucepan. Gradually add milks and yolks; stir well. Cook over med. heat 8 min or until thick stirring constantly. Remove from heat, stir in vanilla. Arrange 1 cup banana slices in bottom of a 2 quart baking dish. Spoon 1/3 of pudding mixture over bananas. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around the edge of dish sticking them into the pudding on their edge. Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 Tbs. at a time, beating until stiff peaks form. Spread meringue evenly over pudding sealing to edge of dish. Bake for 25 min. or until golden brown. | |
| Banana Pudding may be a bit soupy when you first remove it from oven. Let it cool for at least 30 min. before serving. | |
| Name: | Rice Pudding |
| Submitted By: | Donna H. |
| Ingredients: | 1 cup uncooked white rice 2 cups water 3 eggs, beaten 2 cups milk 1/2 cup white sugar 1 tsp. vanilla extract 1/2 tsp. salt 1/3 cup raisins 1 pinch ground nutmeg |
| 1. Place uncooked rice in a 3-quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25-30 minutes. 2. Preheat oven to 325 degrees 3. In a large bowl, combine beaten eggs, milk, sugar, vanilla extract and salt. Mix well. Stir in rice and raisins. Pour into a 10X6X2 inch baking dish. 4. Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean. | |
| Name: | Quick Lemon Cottage Cake |
| Submitted By: | Donna H. |
| Ingredients: | 1 cup lemon curd, found on jellies and jams aisle 3 tablespoons water 1 lemon, zested 4 (1-inch) slices pound cake 1 pint fresh raspberries Mint sprigs for garnish, optional |
| Heat lemon curd, water and lemon zest in a small saucepan over medium low heat. When curd bubbles and becomes a smooth, glossy sauce, remove from heat. Arrange a slice of pound cake on 4 dessert plates. Pour warm lemon sauce down over each slice of cake to glaze. Top lemon cottage cake with fresh raspberries and mint sprigs and serve. | |
| Name: | Streusel Fruit Custard |
| Submitted By: | Donna H. |
| Ingredients: | 1 can (1 lb. 13 oz) fruit cocktail, sliced peaches or
apricot halves, drained (I always used sliced peaches) Arrange fruit in ungreased 8 or 9" pan. 1/4 cup all purpose flour 1/4 cup sugar 1 cup dairy sour cream 1 tsp. vanilla 2 eggs Lightly spoon flour into measuring cup; level off. Combine ingredients in medium bowl. Blend until smooth. Pour over fruit. |
| 3/4 cup all purpose flour 1/2 cup firmly packed brown sugar 1/2 tsp. nutmeg 1/4 cup butter or margarine, softened Lightly spoon flour into measuring cup.; level off. Combine ingredients until well blended and crumbly. Sprinkle over fruit mixture. Bake at 350 degrees for 30 to 40 minutes until golden brown and puffy. Serve warm with ice cream. Refrigerate leftovers. | |
| This is three layers. First is fruit, second is custard and top is crumbly. | |
| Name: | Chocolate Mousse |
| Submitted By: | Donna H. |
| Ingredients: | Mix Together: 1 large box instant Chocolate pudding 2-1/2 cups milk Mix it like you would to make pudding. Put in fridge and chill. While it is chilling, mix together: 1 can Eagle brand milk 1 (8 oz) pkg. cream cheese (softened) 1 (8 oz) container of cool whip |
| When the pudding is chilled (about 30 min.) beat everything together until well blended. | |
| You can also make it with other flavors of puddings. | |
| Name: | Angel Food Cake with Warm Cherry Sauce |
| Submitted By: | Donna H. |
| Ingredients: | 1 (12-ounce) bag frozen
cherries 1/4 cup golden raisins 1/4 cup apple brandy, (recommended: Apple Jack brand) 2 tablespoons butter 2 tablespoons sugar 1/4 teaspoon ground cinnamon Pinch ground cloves 4 slices store-bought angel food cake 1/2 cup sour cream |
| Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat. Cook until butter is melted and sauce has thickened, about 5 minutes. Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dollop of sour cream. | |
| Name: | Easy Lemon Mousse |
| Submitted By: | Donna H. |
| Ingredients: | 2 packages lemon instant pudding Milk, amount depends on pudding brand, check panel on box 2 cups heavy cream, whipped 2 rounded tablespoons sugar 1/2 pint raspberries, for garnish Store bought butter cookies or shortbread rounds |
| In a medium bowl, stir pudding and milk and set aside. Beat whipping cream and sugar until peaks form. Add about 1/4 of the whipped cream to the pudding and gently fold it in to lighten it. Fold the remaining whipped cream into pudding and serve in small bowls or cocktail glasses on an underliner plate. Place a few berries on each dessert to garnish and serve a few cookies on the underliner plates. | |
| Name: | Quick Chocolate Banana Cream Pie |
| Submitted By: | Donna H. |
| Ingredients: | 1 frozen pie shell, pricked
several times with tines of a fork 1 package instant chocolate pudding, prepared to package directions 2 ripe bananas, sliced thin on an angle 1 can spray whipped cream 1 dark chocolate candy bar |
| Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until golden. Remove from oven and let cool. Line the baked and cooled pie shell with a layer of chocolate pudding, half of the prepared amount. Add a layer of bananas. Top with remaining prepared instant chocolate pudding and remaining bananas. Cover the top with a giant swirl of whip cream from the spray can, starting at the center and working out. Shave a chocolate bar with a vegetable peeler and top pie with shavings. Serve immediately. | |
| Prep Time: 10 minutes Cook Time: 12 minutes Yield: 8 slices |