Desserts

Banana Yogurt Trifles

2 med. ripe bananas, sliced

1/3 c. orange juice

6 slices angel food cake, cubed

2 cartons (8 oz. each) strawberry-banana yogurt

In a bowl, toss the bananas with orange juice. Layer half of the

cake cubes in four dessert dishes. Top with half of the

bananas and yogurt. Repeat layers.

Yield 4 servings.

Blueberry Crisp

From Quick Cooking/Simple & Delicious

SERVINGS 6

METHOD Baked

PREP 15 min.

COOK 25 min.

TOTAL 40 min.

INGREDIENTS

2 packages (12 ounces each) frozen unsweetened blueberries, thawed

2 tablespoons plus 1/2 cup all-purpose flour, divided

2 tablespoons brown sugar

1/4 teaspoon ground cinnamon

3 tablespoons cold margarine

TOPPING:

1 cup (8 ounces) fat-free plain yogurt

1/2 teaspoon vanilla extract

Sugar substitute equivalent to 2 teaspoons sugar

DIRECTIONS

Place the blueberries in an 8-in. square baking dish coated with cooking spray.

Sprinkle with 2 tablespoons flour. In a bowl, combine brown sugar, cinnamon and

remaining flour; cut in margarine until crumbly. Sprinkle over berries. Bake at

350° for 25-30 minutes or until bubbly and golden brown.

For topping, combine yogurt, vanilla and sweetener; serve with the

crisp.

NOTES: Double the crumb topping and fold in the flour that is sprinkled on the

fruit. You can also use a bag of mixed berries as I did. Turned out really good.

The bags I had were 16 oz. so I added a bit more flour to the fruit.

Butter Pecan Cake

2/3 C. butter or margarine, softened

1.1/3 c. sugar

2 eggs

2 c. flour

1.1/2 tsp baking powder

1/4 tsp salt

2/3 c. milk

1.1/2 tsp vanilla extract

1.1/3 c. chopped pecans toasted, divided**

Butter Pecan Frosting:

4 tbs butter or margarine, softened

4 c. confectioners'sugar

4 tbs milk

1 tsp vanilla extract

In a mixing bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder and salt; add to creamed

mixture alternately with milk. Stir in vanilla and 1 c. toated pecans.

Pour batter into two greased and floured 8" round baking pans. Bake

at 350 F for 30-35 min. or until a toothpickinserted near the center

comes out clean. Cool for 10 min.; remove from pans to wire racks to

cool completely.

For frosting, cream butter and sugar in a mixing bowl. Add milk and

vanilla; beat untillight and fluffy. Add additional milk if needed. Stir in

remaining toastee pecans.Spread between the layers and over the top

and sides of the cake.

**to toast 1.1/3 c. chopped nuts, pour 3 tbs melted butter or

margarine into a baing pan.Stir in nuts. Bake

at 350 F for 10 min. stirring twice. Cool. Use as directed.

Butter Pecan Cheesecake

1 1/2 c. graham cracker crumbs

1/3 c. sugar

1/3 c. butter, melted

1/2 c. chopped pecans

24 oz. cream cheese, softened

1 1/2 c. sugar

3 eggs

16 oz. sour cream

1 tsp. vanilla extract

Combine cracker crumbs, 1/3 cup sugar, butter, and pecans

mixing well. Reserve 1/3 cup mixture; firmly press

remaining mixture on bottom of 9 inch springform pan.

Beat cream cheese with an electric mixer until light and

fluffy; gradually add 1 1/2 cup sugar, mixing well.

Add eggs, one at a time, beating well after each addition.

Add sour cream and vanilla, mix well. Spoon into prepared

pan; sprinkle with reserved crumb mixture. Bake at

475 degrees for 10 minutes; reduce temperature to

300 degrees, and bake an additional 50 minutes.

Let cool to room temperature on a wire rack. Chill.

Yield one 9 inch cheesecake.

Cheese Blintz

2-8oz. cream cheese softened

1 c. sugar

2 egg yolks

Blend the above together till smooth

2-3 loafs white bread crusts cut off

2 sticks butter or marg. melted

cinnamon sugar

Roll out white bread thin then spread with cream cheese

mixture and roll up slice of bread and then roll in

butter then roll in cinnamon mixture. Continue this till

all of the cream cheese is gone.

Fill cake pan and cover. Freeze overnight.

Bake at 350 degrees for 30 min. the next morning

or whenever.

Coconut Pie Cake

Step 1:

1 cup flour

1 stick butter-softened

1/2 cup pecans or walnuts-chopped

Combine above ingredients and mix well and spread in bottom

of 9x13" pan. Bake at 350 degrees for 15 min. Cool

Step 2:

1-8 oz. pkg. Cream Cheese

1 cup powder sugar

1 cup cool whip from a 12 oz. container

Beat well and spread in pan as next layer.

Step 3:

1-6 oz. pkg. instant Coconut Cream Pudding and Pie Filling

2.1/2 cups milk

Beat until thick and spread as next layer.

Step 4:

Spread balance of 12 oz. cool whip as next layer.

Step 5:

Toast 1 cup coconut in separate pan at 350 degrees for about 5

min. (watch carefully). Sprinkle on top and chill overnight.

Variations:

Sub chocolate pudding for coconut and grate 1/2 chocolate

candy bar as topping. may also sub banana pudding for

coconut pudding using coconut topping.

Cool Whip Frosting

Ingredients

1 Medium container thawed Cool Whip

1 Small box instant pudding (French Vanilla or milk chocolate

--other flavors may not taste so good)

1 Cup cold milk

Directions Mix pudding and milk until blended

(a couple of minutes) and fold in thawed Cool Whip.

A wire whisk works really well. Makes enough to frost a 9 x 13 cake.

Creamy Banana Pudding

1-14oz. can sweetened condensed milk

1.1/2 c. cold water

1-4 oz. pkg. instant vanilla flavor pudding mix

2 c. (1 pint) whipping cream, whipped

36 vanilla wafers

3 med. bananas, sliced and dipped in lemon juice concentrate

In large bowl, combine sweetened condensed milk and

water. Add pudding mix, beat well. Chill 5 min. Fold

in whipped cream. Spoon 1 c. pudding mixture in

2.1/2 qt. glass bowl. Top with 1/3 each of the wafers,

pudding and bananas. Repeat layering twice, ending

with pudding. Chill. Garnish as desired. Refrigerate

leftovers.

Lemon Cheese Bars

1 pkg yellow cake mix
1-8 oz pkg. cream cheese, softened
1/2 c sugar
1 t lemon juice

Mix dry cake mix, 1 egg and 1/2 c oil until crumbly--reserve 1 cup crumbs.
Pat remaining crumbs lightly into an ungreased 9x13 pan. Bake 15 minutes at
350 degrees.

Meanwhile beat cream cheese, sugar lemon juice and 1 egg until light and
smooth.

Spread over baked layer, sprinkle with reserved crumbs. Bake 15 minutes
longer, cool, cut into bars.

This recipe calls for a yellow cake mix but I use lemon for a stronger
lemon flavor.

Old Fashioned Apple Pie

Old Fashioned Dough (see below)

6 or 7 large Golden Delicious apples, or 3 lbs.

1/4 c light brown sugar, firmly packed

1/4 c granulated sugar, plus additional for sprinkling on the top crust

2 tbs cornstarch

3/4 tsp ground cinnamon

1/8 tsp grated nutmeg

1.1/2 tbs freshly squeezed lemon juice

2 tbs unsalted butter, softened

Egg glaze made by beating together well 1 large egg and 3 tbs cold water

Vanilla ice cream

Preheat oven to 425°F.

Quarter, core and peel the apples, Cut each quarter into 3 wedges.Measure

the apples into a large bowl. They will make roughly 8 c.

In a small bowl, stir together with a wire whisk the sugars, cornstarch, cinnamon

and nutmeg.

Add the lemon juice and the sugar mixture to the apple slices and

mix until they are evenly coated.

Line the pie plate with the bottom crust and mound the apple filling into it. Using

both hands, press and shape the apples to form a tightly packed, high

mound. Trim the bottom crust to a 1/2" overhang. Dot the filling with butter.

Arrange the top crust over the apples, patting the crust gently with your hands,

so it conforms to the shape of the filling. Leave a 1" edge. Fold the top crust under

the edge of the bottom crust and flute the edges decoratively, pressing together with

your thumb and forefinger.

Reroll the pastry scraps to make 3 large diamond-shaped leaves, each about

2.1/2" long. Cut them out freehand or use a diamond-shaped cookie cutter.

Use the back of a paring knife to make indentations simulating leaf veins.

Brush the back of the leaves lightly with egg glaze, then apply the leaves to the

very top of the pastry, bending or twisting them slightly to give them a natural look.

With a sharp knife, make 5-6 steam vents, each 3/4" long, around the center of the

top of the crust.

Bake the pie for 20 min. Reduce the oven temperature to 375° and continue to

bake the pie for 40 min. Ten minutes before the end of the baking time, brush the top

with egg glaze and sprinkle with sugar. The pie is done when the pastry is golden

brown and the juices are bubbling.

Let the pie cool on a wire rack before serving it slightly warm with vanilla ice cream.

Pie Crust (double 9" pie crust)

2.1/2 c flour

1 tbs sugar

1 tsp salt

8 tbs (1 stick) unsalted butter, chilled and cut into 1" pieces for hand mixing.

1/2 c veg. shortening

1 large egg, beaten

1/4 c very cold water.

In a large bowl, stir together with a wire whisk the flour, sugar and salt. Cut in the butter until

it is the size of large peas. Then add the vegetable shortening and cut in until the mixture

forms pieces the size of peas.

Combine the beaten egg and cold water. While stirring lightly with a fork, add the egg and

and water to the flour/fat mixture in a fast, steady stream. Continue stirring, occasionally cleaning

off the dough that collects on the fines of the fork, until the flour is almost completely mixed in,

but the dough does not form a ball.

Empty the dough onto a flat work surface. Work in the remaining flour by using the heel of

your hand to press and push the dough just until it holds together. This is not kneading.

Shape the dough into a 6" disk. There should be many small pieces of butter and shortening

visible. Wrap the dough tightly in plastic wrap and refrigerate it for at least 2 hours or overnight.

Red White & Blue Dream Whip Fruit Pie

Crust:

20 Graham crackers, crushed

2 tbsp. sugar

1/4 lb. butter, melted

Filling:

8 oz. cream cheese

1 tsp. vanilla

1/2 c. sugar

2 packs Dream Whip

Topping

2 can of pie filling, cherry and blueberry

Blend the crust ingredients together. Press crust into a microwave dish (rect. 9x13 or something close.) lining the bottom and sides. Microwave on high for 2 min. rotate, microwave on high for 2 min. cool.

Beat cream cheese with sugar and vanilla until smooth. Prepare Dream Whip following directions on package. Fold the cream cheese mixture into the Dream Whip mixture. Pour this filling into the crust, and refrigerate at least one hour to set. Spoon fruit pie filling over the top, cherry on one half, blueberry on the other. Seal and refrigerate several hours before serving.

Strawberry Vanilla Cake

1 Vanilla cake mix

1 large frozen box of strawberries in syrup

1 large box vanilla pudding

1 medium container of cool whip

Bake cake as directed. Let cool 15 min.

Prepare pudding as directed. Then put one layer of crumbled

cake on bottom, then spoon strawberry over cake then pudding.

Do about 3 layers then top with cool whip. Refrigerate.

Fermented Fruit Starter

1 (20 oz.) can sliced peaches chopped

7.1/2 c. sugar (divided use)

1 pkg. active dry yeast

1 (20 oz.) can crushed pineapple

1 (10 oz.) jar maraschino cherries

1 (29 oz.) can fruit cocktail, cut up..

Stir together peaches, 2.1/2 cups sugar and yeast in a 1 gallon glass

or crockery jar with a loose-fitting lid. Stir daily for 10 days.

On the 10th day, add pineapple and 2.1/2 c. sugar. Stir daily for 10 days.

Add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days..

Drain fruit, reserving juice for the next batch. Makes enough fruit for 4 cakes.

(To make more starter, use 1.1/2 c. starter juice instead of yeast

with peaches and sugar.).

Fermented Fruit Friendship Cake

1 box yellow cake mix (without pudding)

1 (3 oz..) box vanilla, lemon or pistachio instant pudding

4 eggs

2/3 c. oil

2 tsp. orange extract

1.1/2 c. fruit from Fermented Fruit Starter

1 c. chopped nuts

1 c. golden raisins.

Preheat oven to 350 deg. F. Combine cake mix, pudding mix, eggs, oil

and orange extract in a large bowl. Add fruit, nuts and raisins and mix

thoroughly. Pour into a greased and floured tube pan and bake 1 hour.

Let cool 15 min. before removing from pan. Makes 12 to 16 servings

Fruit Burritos

Vegetable oil (for frying)

1 can fruit pie filling

10 to 12 flour tortillas

1/3 C. sugar

1 T. cinnamon

Heat vegetable oil in a large skillet or deep fryer. Put 1

tablespoon pie filling in the center of each tortilla and roll up like a

burrito, folding both ends over. Deep fry a few at a time until

medium brown and crispy. Drain well, and while still hot, shake

in a brown paper bag with the sugar and cinnamon.

Lemon-Filled Coconut Cake

Servings: 16

Preparation time: 35 minutes

Cooking time: 25 minutes

Ready in: 1 hour

INGREDIENTS

1 cup butter, softened

2 cups sugar

3 eggs

2 tsp vanilla extract

3- 1/4 cups all-purpose flour

3- 1/4 tsp baking powder

3/4 tsp salt

1- 1/2 cups milk

FILLING:

1 cup sugar

1/4 cup cornstarch

1 cup water

4 egg yolks, beaten

1/3 cup lemon juice

2 Tbs butter

FROSTING:

1- 1/2 cups sugar

2 egg whites

1/3 cup water

1/4 tsp cream of tartar

1 tsp vanilla extract

3 cups flaked coconut

DIRECTIONS

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Beat in vanilla. Combine the flour, baking powder and salt;

add to creamed mixture alternately with milk.Transfer to

three greased and floured 9-in. round baking pans.

Bake at 350° for 30 minutes or until a toothpick

comes out clean. Cool for 10 minutes before removing

from pans to wire racks to cool completely.

For filling, in a small saucepan, combine the sugar,

cornstarch and water until smooth. Bring to a boil;

cook and stir 2 minutes longer or until thickened

and bubbly. Remove from the heat.

Stir a small amount of hot mixture into egg yolks;

return all to the pan, stirring constantly. Bring to a

gentle boil; cook and stir 2 minutes longer. Remove

from the heat; gently stir in lemon juice and butter.

Cool to room temperature without stirring.

Place one cake on serving plate; spread with half

of the filling. Repeat layers. Top with remaining cake.

For frosting, in a large heavy saucepan, combine the

sugar, egg whites, water and cream of tartar. With a

portable mixer, beat on low speed for 1 minute.

Continue beating on low over low heat until frosting

reaches 160°, about 10minutes.

Transfer to a large bowl; add vanilla. Beat on high

until stiff peaks form, about minutes.Frost top and

sides of cake. Sprinkle with coconut. Store in the

refrigerator. Yield: 16 servings.

Cooking Tips

High Altitude: decrease sugar in batter to 1.3/4 c.

and baking powder to a 3 tsp minus 1/8 tsp. Boil frosting

to approx. 170° for about 15 min. to dissolve sugar.

Peaches and Cream Dessert

2 c. flour
3 T. sugar
3/4 c. melted butter or margarine
1 c. chopped pecans
3 c. confectioner's sugar
1 8-oz. package cream cheese, softened
1 1/2 c. whipped cream
1 c. granulated sugar
3 T. cornstarch
1 c. water
1 (3 oz.) package peach-flavored gelatin
4 c. fresh peaches, peeled and sliced

In medium bowl, combine flour, 3 T. sugar and butter. Stir in
chopped pecans. Press into 9x13-inch baking dish. Bake in 350 oven
about 10 minutes or until lightly browned. Cool completely. Set
aside. Mix confectioners' sugar with cream cheese until smooth. Fold
in whipped cream. Spoon on top of crust, pushing sides up to make a
slight well for peaches. Set aside. In medium pan mix sugar and
cornstarch. Over medium heat, slowly stir in water. Bring to
boiling, stirring constantly, and cook one minute until mixture is
bubbly, clear and slightly thickened. Remove from heat and stir in
peach gelatin. Cook another 2 minutes. Reserving 1/3 c. for
peaches, spoon glaze over cream mixture leaving a 1-inch border of
cream visible. Stir reserved glaze into peaches and spoon peaches
over glaze. Refrigerate several hours or overnight. Makes 16
servings.

Pretzel Dessert

2 c. crushed pretzels

3/4 c. sugar

3/4 c. stick margarine, melted (I use butter)

2 env. whipped topping mix (Dream Whip)

1 c. cold milk

1 tsp.vanilla extract

1 pkg. (8 oz.) cream cheese, cubed and softened

1 c. confectioners sugar

1 c. (21 oz.) cherry pie filling

In a bowl, combine pretzels, sugar and butter; set aside 1/2 c.

of the mixture for the topping. Press the remaining mixture

into an ungreased 13x9x2" pan.

In mixing bowl, beat whipped topping mix, milk and vanilla on

high speed till soft peaks form. Add cream cheese and

confectioners sugar; beat until smooth. Spread half over the

crust. Top with the pie filling and remaining cream cheese

mixture. Sprinkle with remaining pretzel mixture. Refrigerate

overnight.

Sourdough Friendship Starter, Sourdough Friendship Cake,10-Day Friendship Cake

Sourdough Friendship Starter

2 c. flour

3 tbs. sugar

1 pkg. dry active yeast

1 tsp. salt

2 c. warm water (105 to 115 F).

Mix flour, sugar, yeast and salt in a large bowl. Gradually stir in water;

beat or whisk until smooth. Cover with a towel and set in a warm

(80 to 85 F) place. Stir 2 or 3 times ddaily for about 3 days, or until

starter is bubbly and produces a yeasty aroma..

Transfer to a larger bowl, large jar or plastic container. Cover partially -

tilt lid or punch holes in plastic cover-and refrigerate. Starter will be

mildly sweet when young, more like sourdough when older. The

starter should be used within 14 days and fed immediately after each

use. To feed, stir or whisk in 1 c. flour, 1 c. milk and 1/2 c. sugar.

Mixture need not be completely smmoth. Wait at least 24 hours before

using again..

If starter will not be used within 14 days, cover tightly and freeze.

To use after freezing, let stand at room temperature for several hours,

until thawed and bubbly..

Sourdough Friendship Cake

1 c. flour

1/2 c. sugar

1 tsp baking powder

1/4 tsp salt

1 c. sourdough friendship starter (sourdough)

1/3 c oil

1 egg.

1/2 c. raisins

1/4 c. chopped nuts.

Preheat over to 350 degrees F. Mix salt in a

large bowl. Add starter, oil, egg, raisins and nuts; stir to mix well.

Spread in a greased and floured 8 or 9 inch square pan and sprinkle

with topping. Bake for 30 to 35 min., or until a toothpick inserted

in center comes out clean. Cool slightly on a wire rack. Cut into squares

and serve warm. Makes 9 servings.

Topping: Combine 1/2 c. packed brown sugar, 1.1/2 tsp. flour, 1.1/2 tsp.

cinnamon and 1.1/2 tsp. sugar in a bowl. Cut in 2 tbs. butter margarine,

at room temperature, until crumbly

10-Day Friendship Cake

1 c. Sourdough Friendship Starter (from above recipe)

3 c. sugar (divided use)

2 c. milk (divided use)

4 c. flour (divided use)

2/3 c. oil

2 tsp. baking soda

2 eggs

2 tsp cinnamon

2 tsp vanilla

1/2 tsp. salt

1/2 c chopped nuts

1/2 c raisins

1 (20-oz) can crushed pineapple, drained

Topping (recipe follows)

Combine 1 c. Friendship starter, 1 c. sugar, 1 c. milk and 1 c. flour in a

large bowl. Mix well with a large spoon. Loosely cover and set in a warm

place. Stir once a day, mixing well. On the 5th. day, add 1 c. sugar, 1 c. milk

and 1 c. flour, Continue stirring daily. On the 10th day, give 1 c. to each of

3 friends, along with a copy of this recipe.

Preheat oven to 350 F. To the remainder of the batter, add in 1 c. sugar,

oil, baking soda, eggs, 2 c. flour, cinnamon, vanilla and salt. Stir to combine

thoroughly. Mix in nuts, raisins and pineapple. Pour into a 9x13 in. greased

pan. Cover with topping and bake for 35 to 40 min., or until a toothpick

comes out clean. makes about 18 servings.

Topping: Combine 1/2 stick margarine, 1 c. packed brown sugar and

1 tbs. flour, mixing until crumbly.

Strawberry Shortcake

1 pkg. strawberry jello (3 oz.)

1 c. boiling water

1 c. ice-filled with water

1 sm. pkg. of frozen strawberries-thawed

1-13" angel food cake (Mrs. Baird's works good for this when avail. & as it has a larger center hole.)

Use jel-ring mold by Tupperware or other type of mold that has a center piece to it. Put strawberries on bottom of jel-ring mold. Mix jello and boiling water-add ice and water. Stir until ice is all melted. Pour 1/2 of jello over strawberries. Put angel food cake on top. Prick cake many times with fork. Pour remaining jello over cake. Seal and burp the container (this is a Tupperware trade mark making their containers air tight). Put into freezer. Can be served in 45 min. Unmold shortcake and serve with cool whip.