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Other Desserts
Apple Betty or Apple Crisp	Printing Tips
Baked Apple
Bread and Butter Pudding
Cherry Crunch
Chocolate Peanut Butter Crunch
Chocolate Pudding
Cranberry Candy Jell-O
Cream Puffs
Date Layer Bars
Fudge Brownies
Hot Water Cobbler
Ice Cream Dessert Cake
Lemon Curd
Merry Cherry Dessert
Outrageous Brownies
Peach Cobbler
Pumpkin Bars
Raspberry Squares
Spiced Pumpkin Cream
Stuffed Date Rolls (caramel covered)
Tapioca Pudding (fluffy)
Truffles (or Death by Chocolate)

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• 6 cups of peeled tart apples
• 1 cup sugar
• 3/4 cup all purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• dash salt
• 1/2 cup butter
  

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Baked Apple (Microwave)
From the kitchen of Norma (Nana) Welton

Select large whole Roma apples, washed but un-peeled. For each apple use:

• 2 tablespoons brown sugar
• 1/8 teaspoon cinnamon
• 1 teaspoon butter
• 2 tablespoons water

• 1/2 cup white raisins
• 1/4 cup cognac (or brandy)
• 3 strips orange peel
• 1/2 stick softened sweet butter
• 10-12 slices day-old French bread
• 6 eggs
• 3/4 cup sugar
• 2 cups heavy sweet cream
• 2 cups milk
• 1 teaspoon vanilla

Butter the sliced bread and place, butter side down, in a lightly buttered 2 quart baking dish.

Lightly beat eggs with sugar, add cream, milk and vanilla.

Sprinkle raisins, cognac and orange zest over the bread. Pour egg mixture over all.

Let bread saturate for 10 minutes, then cover the baking dish with foil. Place dish in a pan of hot water reaching half way up side of baking dish.

Bake at 325° for 30 minutes, while making sure that the water does not reach boiling point. Remove foil and bake for another 20-30 minutes. The pudding is done when the top is slightly brown and a knife inserted under outer edge of custard comes out clean. Avoid over-cooking.

Before serving, allow to cool to room temperature. Serves 6-8.

Nana's Tip: Serve alone or with slightly sweetened whipped cream.

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• 1 can cherry pie filling
• 1 teaspoon lemon juice
• 1 pkg. white cake mix
• 1/2 cup chopped nuts
• 1/2 cup melted butter

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• 2 cups (12 oz) Nestle Toll House Morsels (or equivalent chocolate chips)
• 3/4 cup creamy peanut butter
• 1/3 cup powdered sugar
• 3 cups toasted rice cereal

Place cereal in large bowl. Add one cup melted chocolate mixture; stir until evenly coated. Place on an un-greased baking sheet.

Using a small metal spatula, shape into a 10 inch circle with slightly raised 1-inch border around edge. Pour remaining melted chocolate mixture in center of circle; spread to 1 inch from the edge. Refrigerate for 30 minutes or until firm. Makes 12-16 servings

Nana's Tip: While spreading the cereal mixture onto the baking sheet, I found it easier to use two large serving spoons in place of spatula.

Adapted from a Nestle's Toll House Recipe

• 2/3 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons unsweetened cocoa
• 1/8 teaspoon of salt
• 3/4 cup milk
• 2 cups milk
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla

Mix 2/3 cup of sugar, 1/4 cup cornstarch, 3 tablespoons unsweetened cocoa and 1/8 teaspoon of salt. Gradually stir in 3/4 cup milk, mix until smooth. Blend chocolate mixture into 2 cups milk.

Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat, stir in 2 tablespoons butter or margarine and 1 teaspoon vanilla. Chill before serving.

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• 1 can cranberry sauce
• 1 cup sugar
• 1 (3 oz.) pkg. orange Jell-O (or equivalent flavored gelatin)
• 2 (3 oz.) pkgs. raspberry Jell-O (or equivalent flavored gelatin)
• 1/2 cup finely chopped walnuts

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• 1/2 cup butter
• 1 cup boiling water
• 1 cup sifted flour
• 1/2 teaspoon salt
• 4 eggs (3 if extra large)

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• 1/2 cup shortening
• 1 cup brown sugar
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon soda
• 1 3/4 cups quick-cooking oatmeal

Thoroughly cream shortening and sugar; add sifted dry ingredients and oatmeal. Mix until crumbly. Firmly pat one-half the mixture in waxed-paper-lined 9x13 inch metal baking pan. Spread with date filling (see below). Add remaining crumbs and pat smooth. Bake in 350° oven for 30 min. Cut in bars or squares. Makes 20 bars.

Date Filling:
Cook 1 pound dates, pitted and cut, with 1 cup sugar and 1 cup water to the consistency of jam.

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• 1/2 cup butter or margarine
• 1 cup of sugar
• 1 teaspoon vanilla
• 2 egg
• 2 squares (1 oz. each) unsweetened chocolate, melted and cooled
• 3/4 cup sifted flour
• 1/2 cup chopped walnuts

Spread in a greased 8x8x2 inch pan. Bake at 350° for 30 minutes. Be careful not to over-bake. Frost Brownies with chocolate butter frosting (shown in picture). Cut into squares.

Nana's Tip: You can substitute the 2 chocolate squares with 6 tablespoons cocoa plus 2 tablespoons butter.

Original Recipe

Jean Oldham's Peach Cobbler made with whole wheat flour Enlarge Image

Nana's Apple Variation Enlarge Image

• 1/2 cup sugar
• 2 tablespoons soft butter
• 1/2 cup milk
• dash salt

• 1 cup white flour
• 1 rounded teaspoon baking powder

Bake at 400° for 15 minutes. Then, reduce to 375° and bake an additional 20 minutes (more or less time depending on hardness of fruit).

Nana's Note: Mix sugar with softened butter until pieces of butter are coated with sugar. Then add the milk and salt. The milk and the salt mixture will not blend together with the sugar and butter mixture, but do not be concerned. Four Pippin apples pealed, cored and thinly sliced were used in the apple cobbler (shown in lower picture). To the apple cobbler, I added 1/2 teaspoon cinnamon and a pinch of nutmeg to the 1 cup sugar sprinkled on top of fruit.

Recipe History: Contributor Jean Oldham tells us that this unique cobbler recipe has been a family favorite for many years.

Ice Cream Dessert Cake
From the Kitchen of Gale Marchiorlatti

• 2 quarts Hagen-Das vanilla ice cream (or equivalent premium quality vanilla ice cream)
• 1 large Sara Lee pound cake (or equivalent)
• 2 jars Hershey (or equivalent) fudge topping (NOT hot fudge or syrup)
• 6 Skor candy bars, crushed (or equivalent toffee candy bar)

Wrap tightly with foil and place in freezer for a minimum of several hours, or several weeks. Loosen and remove spring form before cutting.

Nana's Tip: Put foil under the pan as you make the recipe, and as you slice to serve -- the ice cream melts quickly. This dessert is much easier to cut if allowed to thaw a few minutes.

Nana's Note: This dessert is delicious, though a little costly to make. It is appropriate to serve at a very special occasion.

• 1 stick butter (1/4 pound)
• 1/2 cup lemon juice
• grated rind of 1 lemon
• 1 1/2 cups sugar
• 3 whole eggs
• 3 egg yolks (slightly beaten)

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• 1 1/2 cups boiling water
• 1 pkg. (6 oz.) Jell-O Cherry Flavor (or equivalent flavored gelatin)
• 1 1/2 cups cold water
• 1 can (21 oz.) cherry pie filling
• 4 cups angel food or pound cake cubes
• 3 cups cold milk
• 2 pkg. (3 oz each) Jell-O Vanilla instant pudding (or equivalent)
• 1 tub (8 oz.) Cool Whip Topping (thawed) (or equivalent whipped dessert topping)

Place cake cubes in a 3 quart glass serving bowl. Spoon gelatin mixture over cake cubes. Refrigerate 45 minutes, or until set but not firm (should stick to finger and should mound).

Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in two cups of the whipped topping. Spoon over gelatin mixture in bowl. Refrigerate 2 hours or until set. Top with remaining whipped topping. Store left over dessert in refrigerator.

Nana's Note: Though perfect for year-round enjoyment, this cherry laden dessert is especially suited for the birthday observation of the United State's first president, George Washington.

Adapted from a Kraft recipe.

• 1 pound butter (unsalted)
• 1 pound plus 12 ounces chocolate chips (semi-sweet)
• 6 ounces chocolate (unsweetened)
• 6 extra-large eggs
• 3 tablespoons instant coffee
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 cups walnuts (chopped)

Preheat oven to 350 degrees. Butter and flour a 12 x 18 inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a double boiler. Allow to cool slightly.

In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and allow it to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder and salt; add to the cooled chocolate mixture. Toss the walnuts and the remaining 12 ounces of chocolate chips with the 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared baking sheet.

Bake for 20 minutes, then tap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 additional minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Adapted from a recipe appearing in The Barefoot Contessa Cookbook.

• 1 cup flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable shortening (Crisco or equivalent)
• 1/3 cup milk (or enough to hold mixture together)
• 4 to 5 cups fresh sliced peaches
• 1 1/2 cups sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 4 tablespoons butter
• 2 tablespoons sugar
• 2 tablespoons butter

Fruit:
In a bowl, place pealed and sliced fresh peaches, add sugar, flour and cinnamon. Mix thoroughly until flour and sugar are well blended with peaches. Place peach mixture in an un-greased 8 x 8 x 2 inch pan; dot top of peaches with the 4 tablespoons of butter. Cover the fruit with prepared topping. Sprinkle topping with 2 tablespoons sugar and dot with the 2 tablespoons butter. Bake at 425° for 30 minutes.

Nana's Tip: I substituted a variation of the Bisquick Coffee Cake recipe for a quick and easy topping: 1 cup plus 2 tablespoons Bisquick 1/3 cup milk 1 tablespoon sugar 1/2 of a beaten egg Stir ingredients until soft dough forms. Drop by spoonfuls on top of prepared fruit (about 6 spoonfuls). Sprinkle with sugar and dot with butter. Bake at 425° for 30 minutes.

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• 4 eggs
• 1 cup oil
• 2 1/4 cups sugar
• 1 (16 oz.) can of pumpkin
• 2 cups flour
• 1/2 teaspoon salt
• 1-1/2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 cup chopped nuts

Beat eggs, oil and sugar. Mix in pumpkin, then flour, salt, cinnamon and baking soda. Stir in nuts. Pour into greased 17x11 inch baking pan. Bake at 350° about 25 minutes.

Cool and then frost with Cream Cheese frosting.

Cream Cheese Frosting

• 1 large package (8 oz) cream cheese
• 1/2 stick of margarine
• 2 cups powdered sugar
• 1 teaspoon vanilla
• milk as needed

Combine above ingredients. You may wish to add more powdered sugar to achieve desired spreading consistency. Add more chopped nuts on top of frosting if desired.

• 1 egg
• 1 cup sifted flour
• 8 tablespoons raspberry jam
• 1/2 cup butter
• 1 tablespoon milk
• 1 teaspoon baking powder

Spread mixture over bottom of un-greased 8 inch square pan. Cover the batter with a layer of raspberry jam.

Topping:

• 1 egg
• 4 tablespoons melted butter
• 1 cup sugar
• 2 cups coconut
• 1 teaspoon vanilla

Makes 16 simply delicious servings.

Original Recipe

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• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon dark colored corn syrup
• 1 1/2 cups pecan halves
• 1 15 oz can pumpkin
• 1 cup packed brown sugar
• 1 1/2 teaspoons finely shredded orange peel
• 1 tablespoon dark colored rum or orange juice
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 2 cups whipping cream (whipped until soft peaks form)

Cook, stirring constantly, about 5 minutes or until nuts are slightly darker. Immediately pour mixture on to cookie sheet. Spread pecans into a single layer. Let cool, break into pieces.

In a mixing bowl combine pumpkin, the one cup brown sugar, orange peel, rum, cinnamon and cloves. Stir until sugar dissolves.

In a chilled mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into pumpkin mixture. Spoon into a large serving bowl. Chill at least 10 minutes or up to three hours before serving.

To serve, top with sweetened whipped cream. Sprinkle with candied pecans. Makes eight servings.

Adapted from a recipe appearing in Better Homes Magazine.

• 60 small pitted dates
• 60 walnut halves
• 4 tablespoons butter softened
• 3/4 cups light brown sugar
• 1 egg (beaten)
• 1/2 cup sour cream
• 1 1/4 cups flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda

Stir and toss together the flour, salt, baking powder and baking soda. Add to the first mixture and beat until smooth and blended.

Sticky Part:
Using your fingers, dip each of the stuffed dates into the batter and place on an un-greased cookie sheet, leave about 1 inch between cookies. The batter will not form a smooth coating over the dates; it will look patchy.

Bake 8 to 10 minutes, in a preheated 400° oven, or until cookies lightly golden around the edges. Remove from the oven and transfer to racks.

While first batch bakes prepare the glaze (below) so you can spoon it over the cookies while they are still hot.

• 6 tablespoons butter
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla
• about 1/4 cup cold water

Drizzle over cookies using a spoon or apply with a brush.

• 3 1/2 tablespoons tapioca
• 3 tablespoons sugar
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 2 cups milk
• 2 egg whites
• 3/4 teaspoon vanilla
• 1 to 2 drops yellow food coloring

Microwave Directions: Use a two quart Pyrex cup to mix the tapioca, salt, sugar and milk. Cook at high heat for 2 minutes remove from oven and stir well. Continue cooking and stirring every 2 minutes until the mixture reaches a full boil. This should take 4 to 6 minutes depending upon the microwave.

Nana's Tip: This recipe omits the egg yoke, perfect for those searching for a low cholesterol desert. The yellow food coloring gives the appearance of the omitted egg yokes.

• 1 pkg. chocolate cake mix
• 2 pkg. instant chocolate pudding
• 1 (16 oz.) container Cool Whip (or equivalent whipped topping)
• 2 Skor candy bars crumbled into pieces
• 1/2 cup Kahula (or equivalent coffee liqueur)

When cake is cool, cut into about 2x2 inch pieces, place 1/3 of the pieces on the bottom of a large straight sided glass bowl or Tupperware dish. Sprinkle with 1/3 of Kahula. Top with 1/3 of pudding, then 1/3 of cool whip and 1/3 of crumbled candy bars. Layer the remaining ingredients in same order.

Chill before serving. Scoop out with large spoon to serve.

Nana's Note: This recipe was given to us by Margaret (Perri) Rupnow.