Category Archives: 16. Dessert

Strawberry Shortcake the Easy Way

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Strawberry Shortcake the Easy Way

Serves 4

 

4 cups sliced strawberries

6 tablespoons sugar

Whip Cream

Biscuits

 

Mix strawberries in a bowl with the sugar

Let stand about 15 minutes to allow the juice to form, stir often

Slice biscuits in half

Place the bottom half of the biscuit on a plate or bowl

Top with a spoonful of strawberries and whip cream

Place the top biscuit on the whip cream

Scoop another spoonful of strawberries with juice on top biscuit

Top with any remaining strawberries and juice

Enjoy!

 

* You can use store bought or tube biscuits like Pillsbury Grands

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Dirt Dessert

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Dirt Dessert

Makes 10 cups

 

1 (3.9oz) package of chocolate flavored instant pudding

2 cups cold, fresh milk

8 ounce tub whipped topping

15 or more, Oreo cookies finely crushed and divided in half

Gummy worms

10 clear plastic cups (6-7 oz size)

 

Whisk pudding mix and milk in a large bowl for 2 minutes

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Let stand 5 minutes

Stir in whipped topping and ½ of the cookie crumbs

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Spoon mixture evenly into cups

Only fill about half way

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Top with remaining cookie crumbs

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Refrigerate for about an hour

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Top with worms right before serving

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Enjoy!!!

Strawberry Pretzel Dessert

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Strawberry Pretzel Dessert

1 cup crushed pretzels, they should resemble chunky nuts

1/4 cup sugar, divided

1/3 cup butter or margarine, melted

6 ounces Cream Cheese, softened

1 Tbsp. milk

1/2 cup whipped topping

1 cup boiling water

1 package (3 oz.) Strawberry Flavor Gelatin

3/4 cup cold water

2 cups fresh strawberries, sliced

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Makes 8 individual dessert jars

Preheat oven to 350°

Combine pretzel crumbs, 2 tablespoons sugar and butter

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Scoop 2 tablespoons of pretzel crust filling into each jar, pressing slightly into bottom of jar

Place the jars on a cookie sheet, bake for no more than 10 minutes, let cool

Beat cream cheese, remaining sugar and milk until blended, Stir in whipped topping

Layer each jar with 2 tablespoons cream cheese mixture.  Spread all the way to the edges of the pretzel crust to “seal” out the gelatin

Refrigerate at least 30 minutes

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved

Stir in cold water

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Refrigerate 30 minutes or until it starts to thicken

Place 2 tablespoons of fresh, sliced strawberries over cream cheese layer

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Pour gelatin over strawberries

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Refrigerate 3 hours or until firm

Top each jar with a scoop of whipped cream and a fresh strawberry right before serving

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Makes 9 servings

Preheat oven to 350°

Combine pretzel crumbs, 2 tablespoons sugar and butter

Press onto bottom of a greased 9×9-inch pan

Bake no more than 10 minutes, let cool

Beat cream cheese, remaining sugar and milk until blended, Stir in whipped topping

Spread the cream cheese mixture all the way to the edges of the pretzel crust to “seal” out the gelatin

Refrigerate at least 30 minutes

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved

Stir in cold water

Refrigerate 30 minutes or until it starts to thicken

Place fresh, sliced strawberries over cream cheese layer

Pour gelatin over strawberries

Refrigerate 3 hours or until firm

Slice into squares

Top each square with a scoop of whipped cream and a fresh strawberry right before serving

 

 

If your gelatin sets to hard before you use it, microwave for 10-15 seconds at a time to soften it.  It will reset hard again in the refrigerator.

Molasses Cake

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Molasses Cake

 

2 tablespoons butter, softened

1/4 cup sugar

1 egg

1/2 cup molasses

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup hot water

Whipped topping or Ice cream

 

In a small bowl, beat butter and sugar until mixed well, about 2 minutes

Beat in egg

Beat in molasses

In a bowl, combine the flour, baking soda, ginger, cinnamon and salt

Add to butter mixture alternately with water, mixing well after each addition

Transfer to a 9-in. square baking pan coated with cooking spray

Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean

Cool on a wire rack

Cut into squares; top with whipped topping or ice cream

 

Apple Butter Pie

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Apple Butter Pie

1 (9 inch) pie crust, unbaked

3 cups apple butter

2 eggs

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 Tablespoon flour

 

Preheat oven to 350 degrees

Whisk the eggs with the sugar until frothy

Whisk in the apple butter until combined

Add the rest of the ingredients and mix well

Pour apple butter filling into shell

Bake for about 60 minutes or until center is set

Cool completely before cutting

The Original Fantasy Fudge

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The Original Fantasy Fudge

 

3 cups white sugar

3/4 cup butter

2/3 cup evaporated milk

1 (12 ounce) package semisweet chocolate chips

1 (7 ounce) jar marshmallow cream

1 teaspoon vanilla extract

1 cup chopped walnuts

 

Grease a 9×13-inch pan

Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar.

Bring mixture to a full boil for 5 minutes, stirring constantly.  Use a candy thermometer to be sure the mixture reads 234 degrees for the boiling time

Remove from heat and stir in chocolate chips until melted and thoroughly combined.

Beat in marshmallow cream, walnuts, and vanilla extract.

Transfer fudge to the prepared pan and let cool before cutting into squares.

 

You can grease a small spatula with butter to make it easier to get the marshmallow cream from the jar

Sour Cream Pound Cake

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Sour Cream Pound Cake

 

1 1/2 cups all-purpose flour

1 1/2 cups white sugar

1/2 cup butter

1/2 cup sour cream (heaping)

3 eggs

1/8 teaspoon baking soda

1/8 teaspoon salt

1 teaspoon vanilla

 

Preheat oven to 350 degrees

Grease and flour 2 8×4 inch loaf pans or a 9×13 cake pan

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

Add sour cream and eggs

Add flour, salt and baking soda, mix well

Stir in vanilla

Pour evenly into loaf pans or a cake pan

Bake at 350 degrees for 1 hour, or until a toothpick inserted into center of cake comes out clean

I baked on upper oven rack

Cool on wire racks and enjoy sliced or with your favorite topping