Sweet Recipes

Archive for the ‘Dessert Recipes’ Category

Peach Cobbler Ingredients

• 1/4 cup plus 1 tablespoon sugar
• 1 tablespoon corn starch
• 2 1/2 cups fresh or canned peaches
• butter
• 1 cup sifted flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons shortening
• 1/2 cup milk
• 1/2 cup sugar

Directions for Peach Cobbler

Mix 1/2 cup sugar and cornstarch together in sauce pan.  Stir in fruit gradually.  Bring to boil for 1 minute, stirring constantly.  Pour into 1 1/2 quart baking dish or 8 inch square pan.  Dot with butter.  Sift together remaining sugar and other dry ingredients;  cut in shortening.  Stir in milk and beat until moist.  Drop by spoonfuls onto hot fruit.  Bake at 375 degrees for 25 to 30 minutes.
Serve Peach Cobbler warm with ice cream or whipped cream.

Rhubarb Crisp Ingredients

Topping

• 1 cup sifted flour
• 1/2 cup raw rolled oats
• 1 cup brown sugar
• 1/2 cup butter, melted

Rhubarb Filling

• 4 cups cut rhubarb, in 1/2 inch pieces (about 1 3/4 lb.)
• 1 cup sugar
• 1/4 cup unsifted flour
• 1/2 teaspoon cinnamon

Directions for Rhubarb Crisp

Preheat oven to 375 degrees.  Make topping:  In a large bowl, combine flour, oats, and brown sugar, mixing well.  With fork, stir in butter to make a crumbly mixture.
Make Rhubarb filling:  In lightly greased 8 X 8 X 2″ baking dish, combine rhubarb, sugar, flour, cinnamon and 1/2 cup water; stir to mix well.
Sprinkle topping over filling.  Bake, uncovered 35 minutes or until topping is golden brown and rhubarb is tender.  Serve Rhubarb Crisp warm with ice cream if desired.

Rice Pudding Ingredients

• 2 cups water
• 1 cup rice
• 1 teaspoon salt
• 1 quart whole milk
• 1 teaspoon vanilla
• 1 cup raisins
• 1/2 cup sugar

Directions for Rice Pudding

Bring water to boil (add salt).  Add rice and turn heat down low (very low).  Cook until rice is tender, stirring often adding milk 1/2 cup at a time, cooking down each time.  Cook until rice is creamy and tender.  Add sugar and vanilla and put in a bowl.  Stew raisins until soft.  Spoon raisins around edge of pudding leaving center of pudding white.  Serve Rice Pudding warm or cold with cinnamon sprinkled over top.

Chocolate Rhapsody Ingredients

• 1 Angel Food Cake
• 2 bars German sweet chocolate
• 1 1/2 tablespoon water
• 4 egg whites (beaten stiff)
• 4 egg yolks (beaten slightly)
• 2 tablespoons brown sugar
• 1 cup whipping cream
• 1 teaspoon vanilla
• 1 teaspoon salt

Directions for Chocolate Rhapsody

Melt chocolate with water, over double boiler.  Combine beaten egg whites and yolks with brown sugar, then add chocolate.  Beat cream and add vanilla and salt.  Add whipped cream mixture to chocolate mixture.  Break up cake in pieces, alternate cake and chocolate mixture in layers, using 9 X 13″ pan.
Top Chocolate Rhapsody with whipped cream.

Cream Puff Ingredients

• 1cup boiling water
• 1/2 cup oil
• 1/2 teaspoon salt
• 1 cup sifted flour
• 4 eggs

Directions for Cream Puffs

Heat water and add oil and salt.  Add flour all at once and beat rapidly.  Remove from heat and add unbeaten eggs, one at a time.  Beat hard after each egg, until mixture is shiny and smooth.  Drop by tablespoon on a cookie sheet.  Bake at 450 degrees for 20 minutes; reduce heat to 350 degrees and bake for 20 minutes.  Allow to cool and fill Cream Puffs with whipped cream.
Makes about 12 Cream Puffs.

Bread Pudding Ingredients

• 1 1/2 cup milk
• 2 eggs, beaten
• 3 tablespoons sugar
• pinch of salt
• 1/2 teaspoon vanilla
• 5 slices day old white bread, cubed
• ground nutmeg

Directions for Bread Pudding

Beat milk, eggs, sugar, salt and vanilla.  Stir in cubed bread.  pour mixture into 1 quart greased baking dish.  Sprinkle nutmeg over top.  Put 1 inch hot water in a larger pan and set baking dish in it.
Bake 1 hour at 375 degrees.
Serve Bread Pudding hot or cold.

Brown Betty Ingredients

• 6 baking apples
• 2 tablespoons lemon juice
• grated rind of 1 lemon
• 1 cup sugar
• 3/4 cup flour
• 1 teaspoon cinnamon
• 1/4 cup margarine or butter
• 1/3 cup chopped nuts

Directions for Brown Betty

Peel, core and slice apples.  Place half the slices in a square 9″ pan.
Sprinkle with half the lemon juice and peel.  Combine the remaining ingredients.  Sprinkle half over, repeat with layer, ending with sugar, flour mixture.
Bake at 375 degrees for 35 minutes, then increase to 400 degrees for 10 minutes.
Serve Brown Betty warm or cold.

Brownie Ingredients

• 1 cup butter
• 2 cups sugar
• 4 unbeaten eggs
• 4 squares unsweetened chocolate, melted
• t teaspoon vanilla
• 1 3/4 cups sifted flour
• 1/4 teaspoon salt
• 1 cup chopped nuts

Directions for Brownies

Cream butter; gradually beat in sugar.  Add eggs, one at a time, and melted chocolate, beating thoroughly.  Add vanilla.  Gradually beat in flour which has been sifted with salt.  Stir in chopped nuts.  Turn batter into greased 10 X 15″ pan.  Bake at 350 degrees for 25 minutes.  When brownies are cool, spread with chocolate icing and top with walnut halves.

Chocolate Icing for Brownies

Combine 1 tablespoon melted butter, 3/4 cup confectioners’ sugar, 1 1/2 tablespoon water, 1 teaspoon corn syrup, and 1/2 teaspoon vanilla.  Add 1 square melted chocolate.  Blend until smooth enough to spread.

Cheesecake  Ingredients

• 1 1/4 cups fine Graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons melted butter or margarine
• 4 packages (3 oz. each) cream cheese, softened
• 2 cups cold milk
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
• 1 package lemon or vanilla instant pudding and pie filling

Directions for Cheesecake

Combine crumbs, 1/4 cup sugar and butter.  Press firmly on bottom and sides of 9″ inch pie pan.  Chill while preparing filling.
Filling:
Beat cream cheese until very soft.  Blend in 1/2 cup milk.  Add remaining milk, 2 tablespoons sugar, the vanilla and pie filling mix.  Beat as directed on package for pie.  Pour into crust.  Chill until firm; at least 2 hours.  Garnish cheesecake with wipped topping and strawberries, or 1 cup cherry pie filling.
Makes 1 Cheesecake.

Apple Crisp Ingredients

• 4 cups sliced cooking apples
• 1 tablespoon lemon juice
• 1/3 cup sifted flour
• 1 teaspoon cinnamon
• 1 cup oatmeal (uncooked)
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/3 cup melted butter

Directions for Apple Crisp

Place apples in greased baking dish.  Sprinkle with lemon juice.  Combine Dry ingredients;  add butter, mixing until crumbly.  Sprinkle crumb mixture over apples.
Bake at 375 degrees for 30 to 35 minutes or until apples are tender.