Sweet Recipes

Archive for the ‘Dessert Recipes’ Category

Blond Brownie Ingredients

• 1 cup flour, sifted
• 1/8 tsp. baking soda
• 1/2 cup chopped nuts
• 1 cup brown sugar
• 1/2 tsp. vanilla
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup shortening
• 1 egg, slightly beaten
• 1/2 package chocolate chips

Directions for Blond Brownies

Sift flour, baking soda, salt and add nuts.  Melt shortening, add 1 Tbsp. hot water, allow to cool.  Stir in egg and vanilla.  Add flour mixture gradually, mixing well.  Spread in greased 9 X 9 X 2 inch pan.  Sprinkle in chocolate chips.  Bake at 350 degrees for 20 to 25 minutes.

Rhubarb Torte Ingredients

• 3 cups fresh chopped rhubarb
• 1 1/2 cups sugar
• 2 Tbsp. cornstarch
• 1/2 cup water
• 1 1/2 cups oatmeal
• 1 cup brown sugar
• 1 1/2 cup flour
• 1 cup shortening
• 1 tsp. baking soda

Rhubarb Torte Directions

Mix rhubarb, sugar, cornstarch and water and cook until bubbly.  Mix the rest of the ingredients until crumbly.  Put 3/4 of the crumbly mixture in an ungreased 9 X 13 inch pan.  Pour rhubarb mixture over and cover the with the rest of the crumbs.  Bake for 20 minutes at 350 degrees.  Top Rhubarb Torte with ice cream.

Chocolate Fudge Ingredients

• 4 1/2 cups sugar
• 1 stick butter
• 1 can condensed milk
• 1/2 lb. marshmallows
• 3 (4 oz.) bars German chocolate
• 1 Tbsp. vanilla
• 2 oz. unsweetened chocolate
• 1 (12 oz.) bag chocolate chips
• 2 cups chopped nuts

Chocolate Fudge Directions

Over medium heat bring sugar, butter and condensed milk to a boil.  Lower heat.  Cover and cook for 5 minutes.  Remove from heat and add the rest of the ingredients.  When chocolates are all melted, pour into a greased jelly roll pan.  Cool and cut.  Makes 5 lbs. of Chocolate Fudge

Fruit Cobbler Ingredients

• 1 stick butter or margarine, melted
• 1 cup sugar
• 1 cup flour
• 2 tsp. baking powder
• 1 cup milk
• 1 can of fruit for pie filling (apple, peach, cherry, etc.)
• 1 tsp. apple pie spice or cinnamon mixed with sugar

Fruit Cobbler Direction

Pour melted butter in a deep round casserole dish.  Add batter made from sugar, flour, baking powder and milk.  Empty fruit filling on top of batter.  No need to stir.  Add spice.  Bake at 350 degrees for 30 to 40 minutes, until brown on top.  Makes 6 servings of cobbler.

Mango Sorbet Ingredients

• 2 1/4 cups chopped, ripe mango
• 1/2 cup orange juice
• 1/4 cup honey
• grated lime rind

Mango Sorbet Directions

Mix mango, orange juice, and honey in a blender until smooth.  Pour mixture into a 9 inch square pan and freeze until firm.  Garnish with lime rind.  Makes 5 servings of Mango Sorbet.

Angel Food Dessert Ingredients

• 1 pkg. (10 1/2 oz.) marshmallows
• 1/2 cup orange juice
• 1 cup ginger ale
• 2 cup cream, whipped
• 1 large angel food cake
• 1/2 cup candied cherries, sliced
• 1 cup chopped salted nuts

Directions for Angel Food Dessert

Heat marshmallows and orange juice in double boiler until melted.  Add ginger ale.  Chill until partially thickened.  Fold in cream.  Cut cake into 1 inch cubes and fold into cream mixture.  Place into 11 X 14 X 2 1/2 inch pan.  Chill several hours.

English Toffee Dessert Ingredients

• 1 1/2 cup vanilla wafer crumbs
• 1 cup chopped nuts
• 1/2 cup margarine
• 1 cup powdered sugar
• 3 egg yolks, well beaten
• 1 1/2 oz. bitter chocolate
• 1/2 tsp. vanilla
• 3 egg whites, stiffly beaten
• 1 cup whipped cream

Directions for English Toffee Dessert

Mix wafer crumbs and nuts and use half to cover bottom of a 9 X 9 inch pan.  Cream margarine and sugar until light and fluffy.  Add egg yolks, chocolate and vanilla.  Fold in egg whites.  Pour mixture over crumbs and spread remaining nut-crumb mixture over top.  Store several hours in refrigerator.  Top with whipped cream.

Strawberry Dessert Ingredients

• 1 Angel Food Cake
• 1 6 oz. box strawberry gelatin
• 1 10 oz. pkg. frozen strawberries
• 1 large container Cool Whip

Directions for Strawberry Dessert

Break up cake into bite sized pieces and put them in a 9 X 13 inch pan.  Fix gelatin as directed on package.  Stir stawberries into gelatin.    Pour gelatin over cake.  Refrigerate until slightly set then spread on Cool Whip.  Refrigerate 2 more hours.

Cinnamon Applesauce Salad Ingredients

• 2 pkgs. lemon flavor gelatin
• 1/2 cup red cinnamon candies
• 2 cups boiling water
• 2 cups unsweetened applesauce
• 1 tbsp. lemon juice
• 1/2 cup crushed walnuts
• 2 3 oz. pkgs. cream cheese, softened
• 1/4 cup milk or light cream
• 2 tbsp. salad dressing

Directions for Cinnamon Applesauce Salad

Dissolve gelatin and candy in boiling water.  Stir in applesauce and lemon juice.  Chill until partially set.  Stir in walnuts.  Pour into 8 X 8X 2 inch pan.  Blend remaining ingredients and swirl through salad to marble.  Chill until firm.  Cut into 9 squares.

Raspberry Dessert Ingredients

• 1 tbsp. plain gelatin
• 1/2 cup cold milk
• 3 slightly beaten egg yolks
• 1 1/2 cups milk
• 3/4 cup sugar
• 1 tsp. vanilla
• 3 egg whites, stiffly beaten
• 1 cup whipping cream, whipped
• 1 large angel food cake (10 inches)
• 2 packages (10 oz. each) frozen raspberries, thawed

Directions for Raspberry Dessert

Soften gelatin in 1/2 cup cold milk.  Cook yolks, 1 1/2 cup cold milk and 1/2 cup sugar in top of double boiler, stirring constantly until mixture coats a spoon.  Add gelatin and vanilla; stir until dissolved.  Chill until partly set.  Gradually beat remaining 1/4 cup sugar into stiffly beaten egg whites.  Fold into first mixture with whipped cream.  Tear cake intolarge pieces; place in a 13 X 9  X 2 inch pan.  Pour cream mixture over cake.  Chill for several hours or until firm.  Blend cornstarch with small amount of raspberry juice in a pan.  Add remaining juice and raspberries; cook until slightly thickened and clear.  Chill.  Top each serving with sauce.  Makes 16 servings.