DESSERTS

Swedish Rice Pudding

1/2 c. rice - cooked after measuring

4 eggs beaten

1 c. sugar

1 1/2 tsp. vanilla

Add sugar and vanilla to beaten eggs. Stir in the cooked rice. Set aside.

Warm on stove.

1 c. carnation milk

3 c. whole milk

Stir together the warmed milk and egg/rice mixture. Pour into a glass 9 X 13 pan that is lightly buttered. Set the glass pan in a pan of water and bake in the oven at 325 degrees for 45 to 60 minutes.

Rhubarb Dessert

Crust:

1 c. flour

2 Tbsp. sugar

1/2 c. butter

Cream together and pat into a 9 X 13 pan. Bake 15-20 minutes

Filling:

4 egg yolks

3 c. cut up rhubarb

1 small can of carnation milk

1 1/4 c. sugar

2 Tbsp. flour

Cook in microwave until filling thickens and rhubarb is soft. Stir every two minutes. Spread cooked mixture on the crust.

Make meringue from the 4 egg whites. Spread on top of filling and brown the meringue.

Chocolate Mint Cream Dessert

16 ounce package Oreo chocolate cream sandwich cookies

Crush in blender add 4 tablespoon melted butter

Put ½ of mixture in 9 by 13 inch pan on bottom.

1 pint whipping cream (whipped stiff)

7½ ounce package colored mints

2 cups miniature marshmallows

Blend together and spread on crumbs in pan.  Spread remaining crumbs on top.  Let set in refrigerator for 1 or 2 days.

Minnesota Butter Cake

3 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon soda

1 cup buttermilk

1 cup butter, softened

2 teaspoons vanilla

4 eggs

Butter sauce 

¾ cup sugar

1/3 cup butter

3 tablespoons water

2 teaspoons vanilla

Combine sugar, butter, and water.  Heat until butter melts.  Remove from heat.  Add flavoring.  Pour over cake.

Preheat oven to 325°.  Using solid shortening grease and flour bundt pan.  In mixing bowl combine all ingredients except butter sauce.  Bland at low speed until moistened, beat 3 minutes at medium speed.  Pour into prepared pan.  Bake 60-70 minutes.  Prick cake deeply with fork.  Pour ¾ cup hot butter sauce over hot cake.  Cool upright in pan 5 minute.  Turn cake out onto serving plate.  Spoon or carefully brush remaining sauce over cake.  

Pumpkin Cheesecake

CRUST:

1 1/2 cups gluten free vanilla wafers

1/3 cup butter or margarine, melted

CHEESECAKE:

3 packages (8 oz. each) cream cheese, softened

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

TOPPING:

1 container (16 oz.) sour cream, at room temperature

1/3 cup granulated sugar

1 teaspoon vanilla extract

PREHEAT oven to 350° F.

FOR CRUST:

COMBINE cookie crumbs and butter. Cool in refrigerator.

FOR CHEESECAKE:

BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

FOR TOPPING:

COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Chocolate Chip Cookie Delight

1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough

1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

1 carton (12 ounces) frozen whipped topping, thawed, divided

3 cups cold milk

1 package (3.9 ounces) instant chocolate pudding mix

1 package (3.4 ounces) instant vanilla pudding mix

Optional: Chopped nuts, chocolate curls and miniature semisweet chocolate chips

Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. Cover and refrigerate until firm, 8 hours or overnight.

Swedish Sour Cream Cake Recipe

4 cups sifted flour
2 teaspoons baking soda
2 teaspoons ground cardamom
1 cup (2 sticks) butter, softened
2 cups sugar
2 eggs
1 3/4 cups sour cream
Confectioner’s sugar

Preheat the oven to 350°F. Butter and lightly flour a Bundt cake pan and set aside. Sift the flour, baking soda and cardamom together. Cream the butter and sugar until fluffy, 3 to 5 minutes. Add the eggs, beat well. Add the flour mixture and sour cream alternately to the butter mixture. Pour into the prepared pan. Bake for 1 hour. Cool 5 minutes, then remove cake from the pan and cool on a wire rack. Dust the cake lightly with confectioner’s sugar.

Raspberry Kuchen

1-1/2 cups all-purpose flour, divided

1/2 teaspoon salt

1/2 cup cold butter

2 tablespoons heavy whipping cream

1/2 cup sugar

3 cups fresh raspberries

1 cup sugar

1 tablespoon all-purpose flour

2 large eggs, beaten

1 cup heavy whipping cream

1 teaspoon vanilla extract

In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

Berry, Lemon and Doughnut Hole Trifle

2 cups cold 2% milk

1 package (3.4 ounces) instant lemon pudding mix

1 carton (8 ounces) frozen whipped topping, thawed and divided

16 to 32 plain doughnut holes

3 cups fresh strawberries, halved

2 cups fresh blueberries

Whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2-1/2 cups whipped topping; set aside.Place half of doughnut holes in a 3-qt. trifle bowl; spread half of pudding mixture over the top. Top with half of strawberries and blueberries. Repeat layers. Top with remaining whipped topping. Chill until serving.

Classic Apple Pie Filling

Ingredients

4 pounds mixed apples (such as Granny Smith, Gala and McIntosh)

2/3 cup granulated sugar

2 tablespoons fresh lemon juice

6 tablespoons unsalted butter

2 tablespoons all-purpose flour, plus more for dusting

1 teaspoon ground cinnamon or apple pie spice

1/4 teaspoon salt

2 disks pie dough

1 large egg, beaten

Coarse sugar, for sprinkling (optional)

Directions

Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)

Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter.

Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour.

Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours.

Chocolate Chip Cookie Pie

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
2 teaspoon vanilla
1 cup flour
1 twelve ounce package chocolate chips
1 eight inch frozen deep dish pie crust

Cream butter, brown sugar and white sugar.  Add eggs and beat.  Add vanilla, flour, and chocolate chips.  Mix together and pour into pie crust.  Bake at 350 degrees for 45 minutes.  Best served with ice cream or whipped cream.

Chocolate Angel Food Cake

1 1/2 cups egg whites
1 cup sugar
1 teaspoon vanilla
1 1/2 cups powdered sugar
2/3 cup cake flour
1/3 cup cocoa

Combine egg whites, sugar, and vanilla until light and fluffy. Add 1/2 teaspoon cream of tartar. Blend powdered sugar, cake flour, and cocoa in food processor. Fold into egg white mixture. Bake at 350 degrees for 45 minutes.

Angel Food Cake

1 1/2 cups egg whites (12-13 eggs)
1 cup sugar
1 1/2 cups powdered sugar
1 cup cake flour
1 teaspoon vanilla
1/2 teaspoons almond flavoring
1 1/2 teaspoons cream of tartar
Beat egg whites and cream of tartar until very stiff. Add sugar, 2 tablespoons at a time. Sift cake flour and powdered sugar. Fold into egg mixture. Add flavoring Bake at 350 degrees for 45 minutes.

Chocolate Creamy Topping

1 package (4 serving size) chocolate instant pudding

1 envelop whipped topping 

1½ cup cold milk

Serve over Angel Food Cake.

Fall Pear Pie

8 cups thinly sliced, peeled pears

3/4 cups sugar

1/4 cup quick-cooking tapioca

1/4 tsp. ground nutmeg

Pastry for double crust pie (9")

1 egg, lightly beaten

1/4 cup cream (heavy) opt.

Combine pears, sugar, tapioca, nutmeg. Line pie plate with bottom crust. Add pear mixture Put top crust on, cut lg. slits on the top. Brush with egg. Bake 375 degrees 55 to 60 minutes. Pour cream through slits, if desired.

Libby's Pumpkin Pie

1 (9 inch) unbaked deep dish pie crust

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs

1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin

1 (12 fluid ounce) can evaporated milk

Preheat oven to 425 degrees F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. 

French Silk Pie

3/4 cup butter
1 cup powdered sugar
6 ounces chocolate chips
3 eggs
1 teaspoons vanilla
Cream butter and sugar thoroughly until fluffy. Melt chips and cool for a few minutes. Add eggs one at a time to butter and sugar mixture, beating thoroughly after each addition. Fold in chocolate and vanilla. Pour into baked pie crust and refrigerate. Serve with whipped cream.

Strawberry Pie

Crust:

1 1/2 cups flour
2 teaspoons sugar
Dash of salt
1/2 cup oil
2 tablespoon milk
Glaze:

1 cup sugar
3 tablespoons cornstarch
4 tablespoons strawberry jello
1 cup water
1 quart fresh strawberries
Crust: Mix together ingredients. Put in pan and pat out. Bake at 350 degrees for 20 minutes.

Glaze: Mix together and cook until it boils and turns clear. Cool. Mix in 1 quart of fresh strawberries and pour in crust.

Peach Cobbler

1 cup flour
1 cup sugar
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
2 cups canned sliced peaches, drained
1/2 cup butter, melted
Combine flour, sugar, and baking powder in a 2 quart pyrex baking dish. Stir in milk and vanilla to make a thin batter. Place fruit slices over the batter and drizzle the milted butter over the top. DO NOT STIR. Bake at 350 degrees for 25-30 minutes.

Ritz Cracker Dessert

6 egg whites
1 1/2 cup sugar
40 Ritz crackers
1/2 cup nuts
1/2 cup cocoa
2 cups powdered sugar
1/2 cup margarine
2 eggs
1 teaspoon vanilla
1/2 pint whipping cream or 9 ounce carton whipped topping

Beat egg whites until stiff. Add sugar and beat. Crush Ritz crackers. Add nuts. Fold into egg mixture and spread in buttered pan 9x13. Bake 30 minutes at 350 degrees. Cool 45 minutes. While cooling, mix cocoa, powdered sugar, margarine, eggs, and vanilla. Spread over baked mixture. Whip cream and spread over dessert. Top with grated chocolate


Butterfinger Dessert

6 large Butterfinger bars, crushed (best done with a large bag and a hammer)
1 (16 ounce) Cool Whip
3 egg yolks
1/2 cup butter
2 cups powdered sugar
1 large Angel Food Cake
Mix Cool Whip, yolks, butter, and powdered sugar together. Layer Angel Food Cake, Cool Whip mixture and crushed Butterfingers alternately in at least 3 layers. This makes a big dessert that you just scoop out.

Rhubarb Pudding Cake

1 cup flour
1 cup sugar
1 cup milk
2 teaspoons baking powder
1/4 teaspoon salt
1 to 2 cups rhubarb, diced (fresh or frozen)
Put in greased 9x9 inch pan.

Top with the following mixture:

1 cup brown sugar
3 tablespoons. butter
2 tablespoons flour
1/2 teaspoon cinnamon
Pour 1/2 cup hot water over top. Do not stir. Bake 45 minutes at 350 degrees.

Rhubarb Cake with Cream

1 (2 layer size) cake mix (yellow or white)
3 cups cut up rhubarb
1 cups granulated sugar
1 cups cream (or half and half)

Prepare cake mix, following package directions. Pour into a greased 13x9 cake pan. Sprinkle with the rhubarb, sugar, and cream. Bake a little longer than the package directions suggests. Cut into squares and flip the pieces when serving, because the cake resembles an upside-down one.

Rhubarb Crisp

4 cups rhubarb, cut into 3/4 inch pieces
1 cup sigar
1/4 cup flour
1/2 teaspoon cinnamon
1 cup flour 
1 cup brown sugar
1/2 cup oatmeal
1/2 cup melted butter

Combine rhubarb, sugar, flour and cinnamon and put into 8" x 8" x 2" glass baking dish.

Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.

Bake at 375 for 35 minutes.

Better Homes and Gardens Fast Fudge Frosting

1 pound powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/3 cup boiling water
1/3 cup butter or margarine, softened
1 teaspoon vanills

Combine sugar, cocoa, and salt.  Add water and butter; blend.  Add vanilla.  My family likes this on chocolate angel food cake
.
Frosting

6 tablespoons butter
6 tablespoons milk
1 1/2 cup sugar

Bring to boil, boil 1 1/2 minutes. Add 1 teaspoon vanilla and 1/2 cup chocolate chips. Beat well and frost.

Oreo Cheesecake

1 (1 pound 4 ounce) package Oreo Chocolate Sandwich Cookies, divided
1/4 cup butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1 (16 ounce) container sour cream
1 teaspoon vanilla extract
Dark sweet cherries and mint sprigs, for garnish
Reserve 6 cookies for garnish. Finely crush half the remaining cookies. Coarsely chop remaining half of cookies; set aside. Mix finely crushed cookies and butter in bowl. Press firmly on bottom and 1 1/2 inches up side of 9 inch springform pan; set aside. Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy. Blend in eggs, sour cream, and vanilla; fold in coarsely chopped cookies. Spread mixture into prepared crust. Bake at 350 degrees for 59 to 60 minutes or until set. Cool at room temperature for 1 hour. Refrigerate at least 4 hours. Remove side of pan. Halve reserved cookies. Garnish cheesecake with cookies halves, cherries and mint. Makes 12 servings.

Special Pleasure Chocolate Cheesecake 

1 package (18 ounces) ready-to-bake refrigerated triple-chocolate cookie dough

1 package (8 ounces) milk chocolate toffee bits


1 package (9-1/2 ounces) Dove dark chocolate candies


3 packages (8 ounces each) cream cheese, softened


1 can (14 ounces) sweetened condensed milk


3/4 cup (6 ounces) vanilla yogurt


4 eggs, lightly beaten


1 teaspoon vanilla extract


Whipped cream

Let dough stand at room temperature for 5-10 minutes to soften. Press nine portions of dough into an ungreased 13-in. x 9-in. baking dish (save remaining dough for another use). Set aside 2 tablespoons toffee bits for garnish; sprinkle remaining toffee bits over dough. In a small microwave-safe bowl, heat chocolate candies at 70% power for 15 seconds; stir. Microwave in 5-second intervals until melted; stir until smooth. In a large bowl, beat the cream cheese, milk and yogurt until smooth. Add eggs; beat on low speed just until combined. Fold in vanilla and melted chocolate. Pour over crust. Bake at 350° for 40-45 minutes or until center is almost set.Cool on a wire rack. Refrigerate for 4 hours or overnight. Garnish with whipped cream and reserved toffee bits. Refrigerate leftovers. Yield: 24 servings.

Chocolate Cake with Brown Sugar Frosting

¼ cup buttermilk

¼ cup shortening

2 cup sugar

2 eggs

2 cup flour

¾ cup cocoa

¾ cup boiling water

1 ½ teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla

Cream butter, shortening, and sugar. Add eggs. Mix cocoa and water and add to other mixture. Add flour, soda, buttermilk, and vanilla. Bake in 9 X 13 inch pan at 350 degrees for 45 minutes.

Frosting

3 cups brown sugar

1 tablespoon corn syrup

1 cup cream

Boil to soft ball. Cool and beat. Takes a lot of beating.

Cream Puff Dessert 

1 cup water

1/2 cup butter

1 cup all-purpose flour

4 eggs

FILLING:

1 package (8 ounces) cream cheese, softened

3-1/2 cups cold milk

2 packages (3.9 ounces each) instant chocolate pudding mix

TOPPING:

1 carton (8 ounces) frozen whipped topping, thawed

1/4 cup chocolate ice cream topping

1/4 cup caramel ice cream topping

1/3 cup chopped almonds


In a large saucepan bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Spread into a greased 13-in. x 9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely. For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

Peppermint Brownie Trifle

1 (18.3 oz.- 9×13″ size) brownie mix

Eggs as called for in brownie instructions

Oil as called for in brownie instructions

Water as called for in brownie instructions

1 small (3.4 oz.) box white chocolate pudding mix

1 small (3.4 oz.) box cream cheese pudding mix

1 (16 oz.) cool whip, thawed and divided in half

1 (8 oz.) cool whip, thawed

2 cups milk

1 box candy canes, crushed

1 (8.5 oz.) bag Andes mints, broken into pieces

Prepare brownies according to the package directions, adding half of the crushed Andes mints to the batter before baking. Remove brownies from oven and allow to cool completely. While brownies are cooling, mix together the white chocolate pudding mix and 1 cup of milk in one bowl and the cream cheese pudding mix and 1 cup of milk in another bowl. Fold in 8 oz. of cool whip into each pudding mixture. Once brownies are cooled, cut into small squares. Using one third of the brownie squares, make a brownie layer in the bottom of the trifle dish. Next, spread the white chocolate pudding mixture, followed by a layer of 1/3 of the crushed candy canes. Next, layer the second 1/3 of brownie squares, then the cream cheese pudding mixture, then another 1/3 of the crushed candy canes. Finally, add the last 1/3 of the brownie squares and 8 oz. frozen whipped topping. Store in the refrigerator until ready to serve. Just before serving, top with the remaining crushed candy canes and crushed Andes mints.

Toffee Brownie Trifle

1 package fudge brownie mix (13-inch x 9-inch pan size)

2-1/2 cups cold milk

1 package (3.4 ounces) instant cheesecake pudding mix


1 package (3.3 ounces) instant white chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed


2 to 3 Heath candy bars (1.4 ounces each), chopped

Prepare and bake brownies according to package directions for cake-like brownies, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack. In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.


Smooth'N Creamy Frosting

1 package instant pudding
1/4 cup powdered sugar
1 cup milk
1 8-ounce container cool whip

Combine pudding, sugar, and milk.  Beat at slow speed 1 minute.  Fold in cool whip.

Strike-it-Rich Cake

1 cake mix
2 packages instant pudding
1 cup powdered sugar
4 cups milk

Prepare cake as on package.  Remove from oven.  Poke holes with wooden spoon.  Combine pudding with sugar in large bowl.  Gradually stir in milk.  Then beat at low speed for not more than 1 minute.  Quickly pour half of thin pudding evenly over warm cake.  Allow remaining pudding to ticken then spoon over top.  Store in refrigerator.

My Friend's Pizza

1 tube chocolate chip cookie dough
1 small cool whip
2 heath or skor candy bars
2 butterfinger candy bars
2 snicker candy bats
caramel topping
hot fudge topping

Spread cookie dough in a 12 inch round pizza pan.  Bake at 350 degrees for 10 minutes.  Let cool.  Cover with cool whip.  Chop candy bars and put over cool whip.  Drizzle caramel and hot fudge topping over candy bars.

Pumpkin Angel Food Cake Bars

1 angle food cake mix

1 16-ounce can pumpkin

1 cup water

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon cloves

Mix together and bake 35- 40 minutes at 350 degrees in an ungreased 9 by 13 pan.