Desserts ...
Enjoy these great tasting dessert recipes
for any family gathering.
Homemade Ice Cream
Basic recipe:
2 cans Eagle Brand milk
1/2 pint whipping cream
6 c. milk
1 c. sugar
1 T. vanilla
Mix together with a mixer the above ingredients until well blended. Add any one of the variations below. Pour into freezer can and add enough milk to fill. Freeze according to manufacturer’s directions.
Variations:
Vanilla – 1 extra T. vanilla
Chocolate – 1 can chocolate syrup
Peach – 1 1/2 c. peaches, chopped
Pineapple – 1 can pineapple, crushed
Banana – 1/2 c. mashed bananas
Strawberry – 1 1/2 c. strawberries, crushed
Chocolate chip – 1 1/2 c. chocolate chips, chopped
Peanut butter – 1 1/2 c. peanut butter, softened
Basic recipe:
2 cans Eagle Brand milk
1/2 pint whipping cream
6 c. milk
1 c. sugar
1 T. vanilla
Mix together with a mixer the above ingredients until well blended. Add any one of the variations below. Pour into freezer can and add enough milk to fill. Freeze according to manufacturer’s directions.
Variations:
Vanilla – 1 extra T. vanilla
Chocolate – 1 can chocolate syrup
Peach – 1 1/2 c. peaches, chopped
Pineapple – 1 can pineapple, crushed
Banana – 1/2 c. mashed bananas
Strawberry – 1 1/2 c. strawberries, crushed
Chocolate chip – 1 1/2 c. chocolate chips, chopped
Peanut butter – 1 1/2 c. peanut butter, softened
added February 28, 2011
Easy Cobbler
1 1/2 c. sugar, divided
3/4 c. milk
1 can of any kind of fruit, undrained
1 c. self-rising flour
1 stick butter
Melt butter in a 9 inch pan. Beat together 1 cup sugar, flour and milk into a smooth batter. Pour over butter. Do not stir. Empty undrained can of fruit over batter. Sprinkle 1/2 cup sugar over top. Bake 30 minutes or until golden brown at 350 degrees. Batter will rise to the top.
1 1/2 c. sugar, divided
3/4 c. milk
1 can of any kind of fruit, undrained
1 c. self-rising flour
1 stick butter
Melt butter in a 9 inch pan. Beat together 1 cup sugar, flour and milk into a smooth batter. Pour over butter. Do not stir. Empty undrained can of fruit over batter. Sprinkle 1/2 cup sugar over top. Bake 30 minutes or until golden brown at 350 degrees. Batter will rise to the top.
added February 28, 2011
Bread and Butter Pudding
1 c. confectioners’ sugar
4 slices loaf bread
2 eggs
1/2 t. nutmeg
6 T. margarine, softened
2 ½ c. milk
2/3 c. sugar
Cream confectioners’ sugar and margarine together. Cut each slice of bread into 4 pieces. Spread mixture on each piece of bread and place into baking dish. Mix together milk, eggs, sugar and nutmeg. Pour milk mixture over bread and bake for 30 minutes at 350 degrees.
1 c. confectioners’ sugar
4 slices loaf bread
2 eggs
1/2 t. nutmeg
6 T. margarine, softened
2 ½ c. milk
2/3 c. sugar
Cream confectioners’ sugar and margarine together. Cut each slice of bread into 4 pieces. Spread mixture on each piece of bread and place into baking dish. Mix together milk, eggs, sugar and nutmeg. Pour milk mixture over bread and bake for 30 minutes at 350 degrees.
added February 28, 2011
Oreo Delight
1 5 oz. pkg. Oreo cookies
8 oz. pkg. cream cheese
1 large pkg. instant chocolate pudding
milk
1/2 to 1 stick butter
1 c. powdered sugar
1 large carton Cool Whip
Crush Oreos and reserve 1/2 cup. Add melted margarine to crumbs and put into 9x13 inch dish. Blend softened cream cheese and powdered sugar; add enough milk to make easy to spread. Spread over crumbs. Spread ½ Cool Whip over this layer. Mix pudding according to directions. Layer it over Cool Whip. Top with remaining Cool Whip and sprinkle with reserved crumbs. Chill before serving.
1 5 oz. pkg. Oreo cookies
8 oz. pkg. cream cheese
1 large pkg. instant chocolate pudding
milk
1/2 to 1 stick butter
1 c. powdered sugar
1 large carton Cool Whip
Crush Oreos and reserve 1/2 cup. Add melted margarine to crumbs and put into 9x13 inch dish. Blend softened cream cheese and powdered sugar; add enough milk to make easy to spread. Spread over crumbs. Spread ½ Cool Whip over this layer. Mix pudding according to directions. Layer it over Cool Whip. Top with remaining Cool Whip and sprinkle with reserved crumbs. Chill before serving.
added February 28, 2011
Blueberry Delight
2 sticks margarine, softened
1 c. pecans, finely chopped
3 c. powdered sugar
1 can blueberry pie filling
2 c. plain flour
8 oz. pkg. cream cheese
1 large container Cool Whip
Mix margarine, flour and pecans. Press into bottom of a 9x13 inch pan. Bake for 25 minutes at 350 degrees. Cool crust. Cream sugar and cheese. Fold in Cool Whip; spread over cooled crust. Pour pie filling over top. Chill before serving.
2 sticks margarine, softened
1 c. pecans, finely chopped
3 c. powdered sugar
1 can blueberry pie filling
2 c. plain flour
8 oz. pkg. cream cheese
1 large container Cool Whip
Mix margarine, flour and pecans. Press into bottom of a 9x13 inch pan. Bake for 25 minutes at 350 degrees. Cool crust. Cream sugar and cheese. Fold in Cool Whip; spread over cooled crust. Pour pie filling over top. Chill before serving.
added February 28, 2011
Fancy Cashew Brittle
1 can (9.5 oz. or 2 cups) roasted, salted cashew halves with pieces (if using whole cashews, break into halves)
1 cup granulated sugar
1/2 cup light corn syrup
1 t. butter
1 t. vanilla
1 t. baking soda
In a 2-qt. microwave-safe bowl (preferably a 2-qt. glass measure with a handle), stir together nuts, sugar and corn syrup. Microwave, uncovered, at high until the mixture is light brown – about 6-8 minutes, stirring halfway through. Meanwhile, grease a cookie sheet well with butter and set aside.
Using oven mitts, remove the nut mixture from the oven (it will be very hot!) and stir in the butter & vanilla. Continue to microwave at high, 1 1/2 - 2 more minutes. Mixture should become caramel colored.
Use oven mitts to remove the mixture from the microwave. Add the baking soda. Stir quickly until light and foamy and the baking soda is thoroughly mixed in. Immediately (and very carefully) pour onto the prepared cookie sheet and use the back of a spoon to spread out as quickly as possible. (The brittle will be fairly thick)
Let the brittle stand until completely cool - about 30 minutes. Break into pieces and serve. Store leftovers in an airtight container, preferably a tin. Makes about sixteen 2-1/2 x 3-inch pieces. This candy recipe is easy (made in the microwave), quick (about 15 minutes) & delicious!
1 can (9.5 oz. or 2 cups) roasted, salted cashew halves with pieces (if using whole cashews, break into halves)
1 cup granulated sugar
1/2 cup light corn syrup
1 t. butter
1 t. vanilla
1 t. baking soda
In a 2-qt. microwave-safe bowl (preferably a 2-qt. glass measure with a handle), stir together nuts, sugar and corn syrup. Microwave, uncovered, at high until the mixture is light brown – about 6-8 minutes, stirring halfway through. Meanwhile, grease a cookie sheet well with butter and set aside.
Using oven mitts, remove the nut mixture from the oven (it will be very hot!) and stir in the butter & vanilla. Continue to microwave at high, 1 1/2 - 2 more minutes. Mixture should become caramel colored.
Use oven mitts to remove the mixture from the microwave. Add the baking soda. Stir quickly until light and foamy and the baking soda is thoroughly mixed in. Immediately (and very carefully) pour onto the prepared cookie sheet and use the back of a spoon to spread out as quickly as possible. (The brittle will be fairly thick)
Let the brittle stand until completely cool - about 30 minutes. Break into pieces and serve. Store leftovers in an airtight container, preferably a tin. Makes about sixteen 2-1/2 x 3-inch pieces. This candy recipe is easy (made in the microwave), quick (about 15 minutes) & delicious!
added February 28, 2011
Easy Cocoa Ice Cream
1 can Eagle Brand Milk
1/3 c. cocoa
2 c. heavy cream
1 c. light cream
1 1/2 T. vanilla extract
In medium saucepan, stir together Eagle Brand Milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened. Remove from heat and cool slightly. Slowly add whipping cream, light cream and vanilla, beating with whisk until well blended; refrigerate until cold. Place in an ice cream freezer container and freeze according to manufacturer’s instructions.
1 can Eagle Brand Milk
1/3 c. cocoa
2 c. heavy cream
1 c. light cream
1 1/2 T. vanilla extract
In medium saucepan, stir together Eagle Brand Milk and cocoa. Cook over low heat, stirring constantly, until mixture is smooth and slightly thickened. Remove from heat and cool slightly. Slowly add whipping cream, light cream and vanilla, beating with whisk until well blended; refrigerate until cold. Place in an ice cream freezer container and freeze according to manufacturer’s instructions.
added February 28, 2011
Christmas Fudge
1 c. sugar
1/2 c. margarine or butter
1/2 c. heavy cream
pinch salt
2 c. powdered sugar
1 t. vanilla
1 c. red and green candied cherries, chopped
Spray an 8x8" baking dish with cooking spray. In a large saucepan, bring the sugar, butter, cream and salt to a boil over medium heat, stirring frequently. Let boil for 5 minutes, stirring constantly. Remove from heat and slowly add the powdered sugar and vanilla, stirring until smooth and well combined. Stir in the cherries until evenly distributed. Spoon into baking dish and chill for 1 hour or until firm. Cut into squares. Store in an airtight container.
1 c. sugar
1/2 c. margarine or butter
1/2 c. heavy cream
pinch salt
2 c. powdered sugar
1 t. vanilla
1 c. red and green candied cherries, chopped
Spray an 8x8" baking dish with cooking spray. In a large saucepan, bring the sugar, butter, cream and salt to a boil over medium heat, stirring frequently. Let boil for 5 minutes, stirring constantly. Remove from heat and slowly add the powdered sugar and vanilla, stirring until smooth and well combined. Stir in the cherries until evenly distributed. Spoon into baking dish and chill for 1 hour or until firm. Cut into squares. Store in an airtight container.
added February 28, 2011
Willy Wonka Bars Candy Recipe
1/2 c. margarine, softened
1 c. peanut butter
1/2 box powdered sugar
1 1/2 packages graham crackers
1 package chocolate chips
2 T. margarine or 1/4 cup milk
Combine margarine, peanut butter, powdered sugar and graham crackers. Press mixture in pan. Melt chips and 2 tablespoons of margarine or milk. Spread over graham cracker crust. Refrigerate. Cut when cool.
1/2 c. margarine, softened
1 c. peanut butter
1/2 box powdered sugar
1 1/2 packages graham crackers
1 package chocolate chips
2 T. margarine or 1/4 cup milk
Combine margarine, peanut butter, powdered sugar and graham crackers. Press mixture in pan. Melt chips and 2 tablespoons of margarine or milk. Spread over graham cracker crust. Refrigerate. Cut when cool.
added February 28, 2011
Caramel Apple Dip
18 individually wrapped caramels, unwrapped
1/4 c. water
1 package (8 oz.) cream cheese
1/2 c. brown sugar
Unwrap each caramel piece and set aside. Over low heat, or in the microwave, melt caramels with water, stirring often. When fully melted and smooth, remove from heat. In a medium bowl, mix cream cheese and sugar until well blended. With a wooden spoon, fold in caramel mixture. Serve immediately.
18 individually wrapped caramels, unwrapped
1/4 c. water
1 package (8 oz.) cream cheese
1/2 c. brown sugar
Unwrap each caramel piece and set aside. Over low heat, or in the microwave, melt caramels with water, stirring often. When fully melted and smooth, remove from heat. In a medium bowl, mix cream cheese and sugar until well blended. With a wooden spoon, fold in caramel mixture. Serve immediately.
added February 28, 2011
