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Category: Desserts (page 1 of 3)

Peaches & Cream Dessert

1 can peaches, drained
1 cup light sour cream
2 tbsp sugar
¼ tsp cinnamon
1 ½ cups cool whip topping
1 cup granola cereal

Chop peaches. Mix sour cream, sugar & cinnamon. Layer peaches & topping, with granola in dessert dishes. Refrigerate.

Custard

Put in bottom of casserole dish:
2/3 cups brown sugar
Beat together & then pour over sugar:
4 eggs
3 cups milk
3 tbsp sugar
1 tsp vanilla
½ tsp nutmeg

Place in pan of water & cover. Bake 1 hour @ 325.

Granola

Mix:
1 cup oats, quick cooking
½ cups bran cereal
½ cup flour, whole wheat
¼ cup coconut, flaked
1 tbsp chopped almonds

Heat together until bubbly:
3 tbsp oil
2/3 cup honey
Remove from heat & add:
1 tsp vanilla
½ tsp maple flavouring

Pour over oat mixture & mix thoroughly. Bake until lightly brown, 30-35 min @ 300. Add raisins & cool.

Peach Cobbler

1 large can sliced peaches – drain & save 1 cup syrup. Add to syrup:
½ cup brown sugar
½ tsp salt
1 tbsp corn starch
¼ tsp mace (or cinnamon)
Cook until clear & thickened, add:
1 ½ tbsp butter
1 tbsp lemon juice
Arrange peaches in 9×9 pan. Pour sauce over.

Top with:
1 cup flour
2 tbsp sugar
1 ½ tsp baking powder
½ tsp salt

Blend together. Cut in ¼ cup butter. Add ½ cup milk. Sprinkle with butter & brown sugar. Bake.

Bread Pudding

6 slices bread – toasted & cut each slice into 3 strips. Place in 2 layers in 8×12 casserole dish. Pour over each layer:
½ cup melted butter (divided)

Beat together:
4 eggs
½ cup sugar
¼ tsp salt
1 tsp vanilla
1 cup milk

Scald:
3 cups milk & stir into egg mixture. Pour over bread & sprinkle with:
1 ½ tsp cinnamon
Raisins
Bake 1 hour @ 300.

Granola

4 cups oats
½ cup brown sugar
½ cups coconut
¼ cup sesame seeds
½ cup vegetable oil
¼ cup honey
1 tsp vanilla

Heat oats 10 min @ 350. Remove & reduce heat to 325.

Combine everything in a large bowl & mix well until coated. Bake 17-22 min. Stir. Cool. Stir until crumbly.

Blueberry Cobbler

2 tbsp cornstarch
2 tbsp lemon juice
4 cups blueberries
½ cup sugar
1 ¾ cup flour
1 tbsp baking powder
¼ tsp salt
½ cup cold butter
1 egg
½ cup milk

In 10” round baking dish, stir lemon juice & cornstarch. Add berries & ¼ cup sugar. Mix remaining ingredients as for biscuits. Drop by large spoonfuls over berries. Bake 40-45 min @ 375.

Fruit Crisp Topping

½ cup butter
½ cup sugar
½ cup flour
1 cup oatmeal
Salt
Combine to make topping.

Sprinkle fruit with sugar & cinnamon. Bake until golden @ 350.

Blueberry Pan Dowdy

2 cups frozen blueberries
¾ cup sugar
2 tbsp tapioca
½ tsp cinnamon
Mix & put in 9×9 pan. Let partially thaw. Top with:

2 cups flour
4 tsp baking powder
½ tsp salt
2 tbsp sugar
½ cup butter
1 cup milk

Mix as for biscuits. Spread over blueberries. Bake 375.

Flan

Base:
1 ½ cup oreo cookie crumbs
1/3 cup butter
1/3 cup sugar
Mix & press into large spring form pan. Bake 4 min @ 325.

Filling: (would be good doubled)
1/3 cup icing sugar
2/3 cup whipping cream
1 ½ tsp vanilla
1 250 gm pkg cream cheese
Beat together until smooth. Spread over base.

Topping:
1 can fruit pie filling
Chill until ready to serve.

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