Category: Desserts (Page 1 of 3)

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.

1 pkg (6 serving) Jello Vanilla Pudding/Pie Filling – cooked type or homemade pudding (see recipe below)
1 250 gm pkg cream cheese (softened & cubed)
¼ cup (small bottle) Tia Maria or Kaluaa
1 tbsp instant decaf. Coffe
½ cup hot water
1 tbsp sugar
1 pkg lady fingers or sponge cake (see recipe below)
1 250 ml whipping cream – whipped
4 oz (4 blocks) semi sweet chocolate – grated & divided

Prepare pudding. Whisk in cream cheese into hot filling. Stir untl cheese is melted & smooth. Add liquer. Cover with plastic wrap & let cool 1 hour. Fold whipped cream into cooled pudding.
Combine coffee, hot water & sugar for brushing over cake.

Line 9×13 pan with layer of lady fingers or sponge cake. Brush with half of coffee mixture and spread with half of pudding. Sprinkle with half of grated chocolate. Repeat layers. Chill at least 4 hours or overnight is even better. (if you can wait that long)

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.

Sift together:
¾ cup flour
¾ tsp baking powder

4 eggs- beaten until foamy
Gradually add:
¾ cup sugar
1 tsp vanilla
¼ tsp salt
Beat until thick, about 5 min. Fold in flour mixture. Pour cake batter into 15×10” jelly roll pan. Greased & lined with greased waxed paper. Bake 12-15 min @ 400.

Turn cake out onto cooling rack & remove waxed paper while still warm. Cut in two layers for making layers for Tiramisu.

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.

1 cup sugar
3 tbsp cornstarch
¼ tsp salt
3 cups milk
1 egg + 1 egg yolk, well beaten
3 tbsp butter
1 ½ tsp vanilla

In saucepan blend sugar, cornstarch & salt. Add milk. Cook & stir over medium heat until thick & bubbly. Cook 2 minutes. Add egg & cook 2 more minutes. Remove from heat & add vanilla & butter.

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.

½ cup butter
½ cup sugar
1 egg beaten
1 cup flour
2 tsp baking powder
1 tsp salt
½ cup milk
Slice apples & put in greased 8×8 pan. Put cake mix over.

Sauce:
1 cup brown sugar
2 tbsp butter
1 tbsp flour
1 tsp vanilla
½ cup water
Boil & thicken. Pour over cake & apples. Bake 35-40 min @ 350.

Put in greased 9×9 pan:
(increase rhubarb & sugar & put in 9×13 pan)
3 cups rhubarb (cut up)
¾ cup sugar
2 tbsp flour
¼ cup water

Top with:
1 ¾ cups flour
2 tbsp sugar
4 tsp baking powder
½ tsp salt
Mix together & then cut in:
½ cup butter
Add:
1 cup milk

Drop by spoonful over rhubarb. Bake 25-30 min @ 400. (may need to bake longer).

Sterilize 6 – 14 oz jars
Mix 6 cups warm water
3 cups powdered milk
1 can evaporated milk
3-4 tbsp yogurt

Put in jars & cover. Preheat to 300. Turn off oven & put jars in. Leave overnight to set.