Desserts

                     

Apple Charlotte
Serves 8 to 10                                                          Bake 350˙ for 1 hour Butter or spray a deep-sided 2-quart baking dish.
unsweetened chocolate	8 ounces	Melt chocolate and sugar in the top of a double boiler. Do not let pan touch the boiling water beneath.
sugar	½ cup
milk	2 cups	Stir into chocolate/sugar mixture and heat to boiling point.
eggs, well-beaten	3 medium	Remove chocolate mixture from heat and stir in eggs.
cooking apples	4 large	Pare, core, and slice apples.
sugar	To taste	Toss apple slices with sugar and cinnamon until they are well coated.
cinnamon	To taste
Place the apples in the bottom of the prepared baking dish. Pour chocolate mixture over the apples. Set the baking dish in a pan of hot water that reaches about 1 inch up the sides of the baking dish. Bake until the custard is firm.

Baked Apple Squares
Spray a 13x9-inch baking dish.                    Bake at 350˚ for 40 minutes. Serve hot or cold with ice cream or milk.
sugar	1 ¾ cups	Beat together in a large bowl.
eggs	3
flour	3 cups	In a separate bowl, stir dry ingredients together. Add to sugar/egg mixture and mix well.
salt	1 tsp
baking powder	1 tsp
cinnamon	1 tsp
canola oil	1 cup	Mix in.
vanilla	1 tsp
apples	2 cups	Peel and thinly slice apples to measure 2 cups. Mix in with nuts..
walnuts	1 cup, chopped
Pour into prepared baking dish. Bake

Banana Pudding
Have ready a 1½ –quart ungreased casserole.                Bake at 350˚ for 15-20 minutes to cook meringue.
sugar	3/4 cup, divided	Place 1/2 cup sugar, flour, and salt into top of a double boiler; combine well.
flour	1/3 cup
salt	dash (1/8 tsp)
eggs	3, separated	Stir in egg yolks and milk until well blended.
milk	2 cups
Cook and stir over boiling water until thickened, about 10 minutes Remove from heat.
vanilla	1/2 teaspoon	Stir into custard mixture.
vanilla wafers	35
bananas	5 ripe, sliced
Spread 1/3 of the custard in the bottom of a casserole. Place 1/2 of the vanilla wafers on top of the custard, then 1/2 of bananas.
Repeat. Spread the last third of the custard over all.
Beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar until stiff peaks form. Spread over the top of the custard, sealing to the edge. Bake.

Banana Split Dessert
20 to 24 servings         Cut into squares to serve.  Keep cold (raw eggs).
butter/margarine		2 sticks, softened			confectioners’ sugar				2 cups, sifted
fresh eggs		2
Combine in bowl of electric mixer.  Beat on high speed for 15 minutes; do not underbeat.
vanilla wafers	(1) 12-ounce box, crushed					butter		1½ sticks, melted
Mix together well. Press into bottom and sides of dish.  Spread butter/sugar/eggs mixture on wafer crust.
bananas	5 or 6, sliced			Arrange evenly on sugar mixture.
crushed pineapple	(1) 20-ounce can, drained			Spread over bananas.
Cool Whip	13-ounce carton, thawed			Spread over pineapple.
chopped nuts	(1 cup, optional)			(Sprinkle on Cool Whip.)
Maraschino cherries	halved, for garnish			Arrange on top of dessert. Chill thoroughly.
Chocolate éclair Dessert
instant (no-cook) vanilla or French vanilla pudding		(2) boxes, 4-serving size each					Mix together for 2 minutes.
cold milk		3 cups
Cool Whip		8 ounces, thawed in refrigerator					Fold into pudding.
graham crackers		1 box
Put 1 layer in bottom of 11x9x2” pan. Top with ½ pudding mixture. Repeat layers of graham crackers and half the pudding. Top with a third layer of graham crackers.
milk chocolate frosting			1 can, ready-to-spread
Heat frosting briefly in microwave. Spread on top of dessert. Refrigerate a few hours before serving.

Cinnamon Raisin Bread Pudding
You will need a foil-lined, sprayed 11”x7” baking dish and a larger pan
milk	4 cups	Whisk together in a large bowl.
eggs	5 large
white bread slices	10 to 12, torn into pieces	ground cinnamon	½ tsp.
vanilla wafers	3 cups crumbs (55 wafers)	raisins	1¼ cups
sugar	¾ cup	milk	4 cups
Add to egg mixture. Stir until blended. Pour into foil-lined dish. Cover with foil. Place in larger dish. Add water to larger pan to a depth of 1-1½ inches. Bake for 1 hour. Uncover and bake 20-30 more minutes. (If desired, serve with caramel sauce or softened ice cream.)

Easy Baked Custard
1½-qt buttered casserole placed in pan of hot water                        325˚
eggs	4	Beat lightly.
milk	3 cups	Add to the eggs and mix well. Pour into buttered casserole.
sugar	½ cup
salt	¼ tsp
vanilla extract	1 tsp
nutmeg or cinnamon	to taste	Sprinkle on custard mixture.
Put casserole in pan with hot water half way up sides of casserole.  Bake at 325˚ until firm, about 1 hour

Fruit Pizza I
9 X 13 Baking Dish                                            Preheat oven to 350˚  Bake crust 15-20 minutes, until edges are golden brown. Cool.
confectioners’ sugar	½ cup	Sift together.
flour	1 ½ cups
butter or margarine	¾ cup (1½ sticks)	Cut into flour mixture to make crust. Press firmly into baking dish. Bake. Cool.
cream cheese	(1) 8-ounce, softened	Beat together until smooth. Spread over crust. Top with fresh fruit..
sugar	1/3 cup
vanilla	1 teaspoon
Suggestions: strawberry halves; kiwi slices; blueberries; banana slices; sliced peaches
½ cup marmalade, peach or apricot preserves		Combine with water to make glaze. Spread over fruit. Refrigerate.

Fruit Pizza IId
sugar cookie dough	1 roll	Press in a pizza pan. Bake according to directions. Let cool.
Dream Whip (or Cool whip)	1 envelope (or 8 oz.)	Prepare according to directions.
cream cheese	6 ounces, softened	Beat until smooth. Add Dream Whip and beat until smooth. Spread on cookie dough, leaving ½” around the edge.
sliced peaches	Arrange fruit on the cooled cookie dough, beginning at the outer edge and working your way in toward the center.If you use canned fruit, drain thoroughly. Don’t use frozen. Try pineapple chunks; fresh apples peeled, sliced, and dipped in lemon juice to prevent browning; other fresh berries (bananas not recommended: they turn brown)
kiwi fruit
strawberries
Mandarin oranges
Maraschino cherries

Lemon Lush
9 X 13 Baking Dish Thaw Cool Whip overnight in refrigerator. Soften cream cheese at room temperature.
butter/margarine	1 stick (½ cup)	Melt butter; combine with flour and pecans. Press into baking dish. Bake at 350˚ for 15 min.
flour	1 cup
chopped pecans	½ cup
confectioners’ sugar	1 cup, sifted	Beat together until smooth.
cream cheese	8 ounces, softened
Cool Whip	large carton, thawed and divided	Fold 1 cup Cool Whip into cream cheese mixture. Spread mixture on warm crust.  Cool in refrigerator.
instant pudding	(2) 4-oz packages, lemon flavor, but any flavor will do.	Beat together until thick. Spread on cooled cream cheese mixture. Top with remaining Cool Whip.
cold milk	3 cups

Michie Tavern Fruit Cobbler
Preheat oven to 425˚; bake 40-50 minutes.    Use a deep dish Pie Plate                  You may use bottom and top crusts, or a top crust only.
Jiffy pie crust mix		1 box
Prepare as directed on box. Do not roll out yet, unless you are using a bottom crust. In that case, roll out bottom crust and line pie plate. Leave the rest of the dough in a ball, covered, until ready to top the cobbler.
sugar	3/4 cup		lemon	1/2 tsp grated peel and 1½ tsp juice
flour	3 Tbsp if fruit is juicy
salt	1/8 teaspoon		nutmeg	1/2  teaspoon
			cinnamon	1/2  teaspoon
Combine ingredients.
cooking apples		7, cored, pared, and sliced
(If the apples are not flavorful, toss them with a bit of lemon juice.) Place half of the apples in the pie plate. Sprinkle with  sugar mixture. Repeat.
Roll crust out to desired thickness. Place on cobbler. Dot with 1 tablespoon butter and slit to allow steam to escape. Bake. You may use fresh peaches or berries, or a combination of those fresh fruits, instead of apples.

Miniature Cheesecakes
(2 ) mini muffin pans (2” diameter) and mini cupcake papers
vanilla wafers	24	Place one in the bottom of each cupcake paper.
cream cheese	1 lb; (2 ) 8-oz packages	Be sure cream cheese is at room temperature to assure smooth cheese cake. Whip together .
sugar	¾ cup
eggs	2
vanilla	1 tsp
pie filling	1 can: cherry, blueberry, blackberry, strawberry
Fill each cupcake paper half full. Bake in a 375˚ oven for 10 to 15 minutes. Top each hot cheesecake with 1 Tbsp of pie filling.  Chill.

Oreo Delight
Thaw Cool Whip in the refrigerator 8 hours or more before beginning.
Oreos	1 pound, crushed; reserve some for top		Place in dish. Sprinkle some over the dessert as last step.
Cool Whip	(1) 8-ounce carton		Thawed.
Instant pistachio pudding			(1) small box (4-serving size)
cold milk			2 cups
Beat pudding and milk together until thick. Add thawed Cool Whip.
Vanilla ice cream		1 quart  (1/2 gallon), softened slightly
Add ice cream to pudding/cool whip mix. Pour over cookies. Freeze.

Oven Caramel Popcorn
Bake in 200˚ oven for 1 hour, stirring every 15 minutes.
butter/margarine		2 sticks (1 cup)		corn syrup	½ cup
brown sugar		2 cups		salt	1 tablespoon
Combine in saucepan. Heat to boil. Continue cooking for 3 to 4 minutes. Do not stir. Remove from heat.
baking soda	1 tablespoon		Stir in to butter/sugar. (Mixture will foam.)
popcorn	6 quarts (24 cups)		Pour mixture over popcorn. Mix well. Turn onto cookie sheets and bake.
Line 2 cookie sheets with foil and spray lightly. Have popcorn in a roaster or other large pan to make mixing easier.
After mixing, spread on prepared cookie sheets and bake.

Peach Heaven
Serves 6          Freeze 2 hours before serving.
fresh peaches		2 pounds
Bring a pan of water to boil. Boil the peaches just long enough to loosen the skins. Peel. Cut into thin slices. Place the sliced peaches in a large dish, filling the dish halfway.
whipping cream			1½ cups (12 oz)		Beat until stiff peaks form
vanilla			1 Tbsp		Add to whipped cream.
confectioners’ sugar			1 Tbsp
Cover the peaches with the whipped cream and freeze 2 hours.
brown sugar	1½ cups or less			Spread a thin layer of soft brown sugar over the dessert. Serve.

Raspberry Blueberry Jello
boiling water		2 cups		Stir Jello and boiling water together until Jello is dissolved.
raspberry Jello		1   6-oz box
blueberry Jello		1   6-oz box
crushed pineapple		1 small can with juice		Stir into dissolved Jello.
blueberries		1 cup fresh, 1 cup frozen (thawed and drained), or 1  8-oz can, drained (not pie filling)
Stir blueberries into Jello/pineapple mixture.  Pour into dish. Refrigerate until set, at least 5 hours.
cream cheese	8 ounces, soft		Combine. Add the powdered sugar (see below). (May use confectioners’ sugar instead.)
sour cream	8 ounces (1 cup)
vanilla	1 tsp
sugar	½ cup, sifted		Run sugar through food processor or electric coffee grinder ‘til powdery.
pecans	chopped, to taste  (optional)
Spread cream cheese mixture over set Jello. Top with chopped pecans. Refrigerate.  Variation:  Try  mixing each box of Jello with 1 cup boiling water and half the fruit. Put one in dish & refrigerate ‘til set. Pour other mixture over set Jello and refrigerate until this Jello is set. Top with cream cheese mixture and pecans; refrigerate.

Raspberry Hazelnut Cheesecake
Serves 12-14 Bake at 425˚ for 10 minutes, then at 325˚ for 2 hours.
graham cracker crumbs	2 cups	Mix together; press into pie plate. Bake at 350˚ 5-6 minutes. Set aside.
butter	2/3 cup (10 2/3 Tbsp), melted
cream cheese, softened	1 3/4  pounds	With an electric mixer, beat cream cheese until light. Sift together sugar and cornstarch. Slowly add to cream cheese.
sugar	3 cups
cornstarch	3 Tbsp
eggs	3	Add eggs one at a time, mixing well after each addition. Add egg yolks and mix well.
egg yolks	3
light cream (half & half)	3/4 cup	Add to cream cheese mixture. Mix well.
vanilla	3/4 tsp
raspberries	to taste	Gently fold in. Pour into graham cracker-lined pie plate.
hazelnuts	to taste
Set pie plate in a baking dish. Fill baking dish with boiling water to within 1/2” of the top of the pie plate. Bake at 425˚ for 10 minutes. Reduce heat to 325˚ and continue to bake for 2 hours. Let cool. For garnish, serve with whipped cream and mint, if desired.

Statler Brothers Apple Dumplings
Spray a large deep baking dish. Makes 8 dumplings.
pie crust or pie pastry				enough for 2 large crusts (your own or ready-made)
Roll out into 2 large squares, 1/8-inch thick. Cut each crust into (4) 7-inch squares for a total of 8 squares.
apples		8, preferably Stayman or other flavorful baking apple.
Peel and core. Leave whole. *Set 1 on each square. Bring up crust over apple and seal edges. Place in a deep baking dish.  Make the sauce:
brown sugar	1 cup		butter or margarine		1/2 stick (4 Tbsp.)
water	1¾  cups		cinnamon		1 teaspoon
nutmeg	1/2 tsp		salt		dash; 1/8 tsp.
To make sauce:  Bring ingredients to a boil. Stir well. Pour the sauce over the apples that were placed in the deep baking dish.  Bake at 350˚ for 30-35 minutes.   Makes 8 dumplings. Serve warm or cool apple dumplings with ice cream or milk. You may add a few drops of red food coloring to sauce. *Before sealing the dumplings, sprinkle apples with cinnamon, nutmeg, and brown sugar and dot with butter, if desired.

Strawberry Angel Food Dessert
Thaw a large Cool Whip in the refrigerator overnight.  Use a 3- to 4- day old angel food cake for this recipe. Spray a 13x9x2-inch dish.
frozen strawberries OR fresh	2 boxes OR 1 quart (4 cups)
Thaw and drain. OR  (if using fresh), slice, sweeten (let stand until juices appear), and drain. Reserve liquid whether frozen or fresh.
strawberry Jello	1 large box
Prepare Jello according to package directions, using the drained juice from the strawberries to help make the 2 cups cold liquid.
Chill Jello until slushy, but not set.  Then, add the strawberries.
angel food cake	1 large, 3- to 4-days old.
Tear into small pieces and press into pan
Pour strawberry mixture over the cake pieces. Stir and refrigerate.
Cool Whip	1 large tub (12-oz)
Thaw in the refrigerator overnight. Spoon over cake/Jello mixture.

Strawberry Bavarian Cream
Thaw Cool Whip in refrigerator. Try other flavors and fruits.
strawberry yogurt	(2) 8-ounce cartons	Use only a good quality yogurt. Beat yogurt and pudding on low speed 30 seconds. Scrape bowl.
instant vanilla pudding	(1) small box
heavy whipping cream	1 cup (8 oz.), cold	Beat into mix on medium speed until soft peaks form, 3 to 5 minutes. Scrape down sides occasionally.
Cool Whip	8-ounce container	Spoon pudding into dessert dishes. Top with Cool Whip.
strawberries	fresh sliced	Arrange strawberries around each dish for garnish. Refrigerate.

Strawberry Vanilla Pound Cake
strawberries	1 pint (2 cups)	Slice and combine with sugar to taste. Let sit 15 min
pound cake	(1) 14-ounce	Cut into 14 slices. Place 1 slice each on 7 plates.
cold milk	1½ cups	Beat together 2 minutes with a wire whisk in a large bowl until well blended.
vanilla flavor instant pudding	1 package, 4-serving size
Cool Whip	3 cups, divided	Gently fold 1 cup into the pudding.
Layer ½ of the strawberries on the cake slices. Spread all of the pudding mixture evenly over the strawberries. Place remaining 7 cake slices over the pudding. Top with remaining strawberries and Cool Whip. Serve, or refrigerate until time to serve. Saving the final topping of strawberries and Cool Whip to place on the cake just  before serving.

Sweetened Condensed Milk
Use in place of Eagle brand sweetened condensed ;milk.
powdered whole milk	1 cup
sugar	2/3 cup
boiling water	1/2  cup
butter	2 tablespoons
Process in blender or food processor until thick. The longer you process, the thicker it becomes.