Archive for the ‘Dessert’ Category

Blueberry Crisp


  • 5 cups Blueberries (fresh or frozen)
  • 2 tablespoons sugar
  • 3 tablespoons flour
  • 1 lemon


  • 1/4 cup butter , softened
  • 1/2 cup Brown Sugar
  • 1/4 cup Flour
  • 3/4 cup Oats (Regular or Quick)
  • 1/2 cup chopped pecans
  • 1/4 teaspoon cinnamon


  1. Preheat the oven to 375.
  2. Grate the rind of the lemon and squeeze the juice of half of the lemon.
  3. Toss blueberries, with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour. Place in a 2qt baking dish.
  4. With a fork, combine the butter, brown sugar, oats, flour. pecans and cinnamon until crumbled. Sprinkle over blueberries.
  5. Bake 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.

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French Silk Pie


1 sheet refrigerated pie pastry
2/3 cup sugar
2 eggs
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners’ sugar

Whipped Cream:
1 c heavy whipping cream
2 tsp vanilla
4 tsp confectioner’s sugar

  1. Cook pie shell as directed
  2. Cook sugar and eggs in a saucepan over low heat, stirring constantly, until mixture reaches 160 degrees.
  3. Melt baking chocolate (double boiler or microwave) and add to egg/sugar mixture, along with the vanilla and allow to cool to room temperature, stirring occasionally.
  4. Meanwhile, cream butter until light and fluffy (ideally in the mixer but I just do it by hand because I use the mixer for the whipped cream and don’t want to have to wash it twice!).  Combine cooled chocolate mixture with the butter and whip until light and fluffy.
  5. Put heavy cream in mixer and beat on a relatively high speed until it begins to thicken, then add vanilla and sugar and continue to beat until peaks form.  It only takes a minute or two – if you overdo this, it starts to look like cottage cheese … don’t do that.
  6. Fold whipped mixture into chocolate gently, and pour into pie shell.
  7. Make the whipped cream topping the same way as you did in #5 (except with the larger amounts) and then carefully spread on top of the pie.  (Also I read online that it’s easier to make whipped cream if you put your mixer bowl in the freezer for 20 minutes first.  Mine came out ok without doing this but just in case you want to try it.)
  8. Chill before serving so pie can set.

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Strawberry Pretzel Salad

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish


Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.  Yield: 8 to 10 servings
Pretzel Salad

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12 tablespoons (1½ sticks) unsalted butter at room temperature
1½ cups granulated sugar
3 extra-large eggs at room temperature
1½ teaspoons pure vanilla extract
1¼ cups sour cream
2½ cups cake flour (not self-rising)(I use all purpose flour)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

For the streusel:
¼ cup light brown sugar, packed
½ cup all-purpose flour
1½ teaspoons ground cinnamon
¼ teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
¾ cup chopped walnuts (optional)
For the glaze:
½ cup confectioners’ sugar
2 tablespoons real maple syrup

Preheat the oven to 350° F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

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Cream Cheese Cookies

1/2 cup butter
1/2 cup shortening
1 cup sugar
1/2 pkg (4 oz) large cream cheese
1/2 teaspoon salt
1 teaspoon vanilla
2 cups flour

Cream butter and shortening, add sugar, cream cheese,salt & vanilla mix well.
Add 2 cups flour. Drop onto cookies sheet by teaspoon. Press top flat. Sprinkle with colored sugar.
Bake 325 for 10 minutes. Remove from pan to cool. Cookies crisp as they cool.

Or…..form cookie dough into a roll, wrap in wax paper or plastic wrap and refrigerate til cool enough to slice. Then follow baking directions.

Or…..you can freeze wrapped dough for later use. Thaw in refrigerator overnight then bake as directed.

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Use a 13 by 10 oblong pan or If you wish you can use two 8in. pan to make a layer cake.

1 box sugar free vanilla cake mix ( Pillsbury makes them)
1 can mandarin oranges ( lite or sugar free if you can find it ) , drained saving juice.
1 box instant sugar free vanilla pudding
1 can crushed pineapple ( lite or no sugar added ), drained.
2 sm. containers of Cool-Whip (sugar free if you can find it but the regular works. It doesn’t have much sugar in it ).

Prepare cake mix using regular eggs & oil. Add enough water to drained orange juice to make 1 cup. Mix and bake as usual. Cool

Drain pineapple well. Mix the pineapple and the dry pudding mix into the Cool Whip. Whip together until mixed well and frost the cake with it. Refrigerate.

The two containers of Cool-Whip make a very generous topping that you can really pile on. If you don’t want quite so much topping on your cake use one container.

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Puppy Chow

1 box (12 cups) Chex

2/3 cup Peanut butter

1 1/3 cup chocolate chips

2/3 cup butter

1 tsp vanilla

4 cups powdered sugar.


Dump cereal in big bowl.  Melt chocolate, butter, vanilla, peanut butter together in a double boiler, fold over cereal.  Put 3-4 cups powdered sugar (recipe called for 4, that ended up being a LOT) in a gigantic ziplock (I use 2.5 gallon), add sugar and shake shake shake.

I doubled this recipe to fill 13 sandwich-size ziplocks for Cookie Exchange

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