Applesauce Cake

1 2/3 cup flour
1 cup brown sugar
1 1/2 teaspoons allspice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup applesauce
1/2 cup chopped walnuts
1/2 cup water
1/3 cup vegetable oil
1 teaspoon vinegar

Sauce Ingredients
1/2 cup brown sugar
1/4 cup butter
1/4 cup apple cider or juice
2 tablespoons cream

1. Heat oven to 350.
2. Mix flour, sugar, allspice, baking soda and salt.  Mix in applesauce, nuts, water, oil and vinegar and pour into greased 8x8 baking pan.
3. Bake until toothpick inserted in center comes out clean, about 35-40 minutes.  Cool slightly while preparing sauce.
4. Heat all sauce ingredients until boiling in a medium saucepan.  Boil for 3 minutes, stirring frequently.
5. Cut cake into squares and serve with sauce.

Chocolate Ice Cream

2 ⅔ C. sugar

2 Tbsp. cornstarch

½ tsp. salt

6 C. milk

4 eggs, beaten

6 squares semisweet chocolate, melted (or 6 Tbsp. unsweetened cocoa powder, ¼ C. sugar, and ¼ C. shortening)           

1 ½ C. half and half

2 C. whipping cream

2 tsp, vanilla extract

Combine sugar, cornstarch, and salt in saucepan.  Gradually stir in milk.  Cook over medium heat until mixture comes to a simmer, stirring constantly.  Gradually stir about 1 C. of the hot mixture into the beaten eggs.  Add to remaining hot mixture, stirring constantly.  Cook and stir over low heat until slightly thickened (about 2 min.) Stir in melted chocolate.  Beat with a whisk until smooth.  Stir in half and half, whipping cream, and vanilla.  Cover and refrigerate 2 hours.  Freeze as directed.

Chocolate Chip Ice Cream

2 ½ C. milk

2 ¾ C. sugar

1 tsp. salt

2 ½ C. half and half

1 ½ tsp. vanilla

6 C. whipping cream

2 C. (12 oz.) grated semisweet chocolate or chocolate chips

 Scald milk until bubbles form around edge of pan.  Remove from heat.  Add sugar and salt.  Stir until dissolved.  Stir in half and half, vanilla, and whipping cream.  Cover and refrigerate 30 min. Freeze as directed.  Before serving stir in chocolate.

Mint Chocolate Chip Ice Cream

Add 2 tsp. peppermint extract and ½ tsp. green food coloring to mixture before refrigerating.

Frozen Strawberry or Raspberry Yogurt

8 C. plain yogurt

3 C. frozen raspberries or sliced strawberries in syrup, thawed

1 ½ C. sugar

2 C. whipping cream

            Thoroughly combine all ingredients in mixing bowl.  Cover and refrigerate 30 min.  Freeze as directed by ice cream maker.

Peach Cobbler

2 bottles peaches, drained; save juice

Almond flavoring, optional

¼ C. butter

Cinnamon

1 cake mix

1 egg

Juice from peaches

Place peaches in bottom of dutch oven stir in almond flavoring if desired.  Cut butter in thin slices, place over peahces, sprinkle with cinnamon.  Mix cake mix, egg and enough juice to make muffin consisency.  Spoon over peaches.  Cook  with Approx. 8 coals on top and 16 on bottom for 30-45 min.

From Mom

Cheesecake Tarts

Refrigerated pastry crust, or recipe for two crust pie

Philadelphia premade filling, or your own favorite recipe

Cut up fruit, candy bars, etc.

Cut out pastry with 2-3 in. circle cookie cutter.  Press into mini muffin pan using a tart press or end of rolling pin.  Bake according to package directions or at 425º for 7-8 min.  Cool.  Fill with cheesecake filling.  Top with fruit.

Caramel Chocolate Trifle

1 pkg. devil’s food cake mix

2 pkgs (3.9 oz. each) instant chocolate pudding mix

1 12 oz. Cool Whip thawed

1 jar (12 ¼ oz.) caramel ice cream topping

1 pkg. English toffee bits, or crushed up candy bars

Prepare cake mix as directed.  Cool.  Prepare pudding according to package directions.  Cut half cake into 1 ½ in. cubes.  Set the rest aside to eat later.  Place half of the cake cubes in 3 qt. trifle bowl or large bowl.  Press lightly down to fill gaps.  Top with half each of the whipped topping, pudding, caramel topping and toffee bits.  Repeat layers.  Cover and refrigerate.

Raspberry Brownie Torte

1 recipe brownies

¾ C. granulated sugar

⅓ C. cornstarch

1 bag (16 oz.) frozen unsweetened raspberries, thawed but not drained

1 Tbsp. powdered sugar

3 ½ C. heavy whipping cream

1 C. heavy whipping cream (for garnish)

Raspberries (For garnish)

Heat oven to 350º Grease bottom only of 9” springform pan.  Line square 8x8 pan with aluminum foil; grease foil in bottom of pan.

Prepare brownies as directed.  Divide batter between two pans; spread evenly.  Bake 20-25 min. or until toothpick comes out clean.  Cool completely. 

Mix granulated sugar and cornstarch in 3 qt. saucepan.  Stir in thawed raspberries.  Heat to boiling over medium heat, stirring constantly.  Boil and stir 1 min.  Let stand room temperature until no longer warm. 

Remove brownies from square pan.  Cut into 24 rectangles (approx. 2 ½ x1 in.)  Sprinkle with powdered sugar.  Release side of springform pan, and loosen around edge of brownies to make removing dessert easier, reattach side of pan.  Arrange brownie rectangles vertically and with top sides facing outward around side of pan on brownie layer.

Beat 3 ½ C. whipping cream in large bowl with electric mixer on high speed until stiff.  Fold thickened raspberry mixture into whipped cream.  Pour into pan lined with brownies.  Refrigerate about 4 hours but no longer than 24. 

To serve, remove sides of pan.  Beat 1 C. whipping cream until stiff.  Beat 1 C. whipping cream until stiff.  Garnish with raspberries.  Cover and refrigerate any remaining torte.

Blackberry Dessert

Crust

2 sticks butter

1 ½ C. flour

Filling

8 oz. cream cheese

1 C. powdered sugar

¼ C. milk

Topping

1 ¾ C. sugar

½ C. water

4 C. blackberries

6 Tbsp. cornstarch

12 oz. whipped Topping

 Preheat oven to 350º.  Melt butter and blend in flour.  Press into ungreased 9x13 baking dish.  Bake 15-20 min.  Cool.  Whip together ingredients for filling and pour over cooled crust.  For topping, mix together sugar, water, cornstarch, and blackberries in a medium saucepan.  Bring to a boil and cook 3 min., stirring constantly.  Cool (will thicken) Pour over cream cheese layer and spread evenly.  Top with whipped topping.

From Karen

Raspberry Tiramisu

1 8 ounce package mascarpone cheese
1/2 cup sugar
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
40 or so store bought lady fingers
1 8 ounce jar seedless raspberry jam
juice of 2 lemons
raspberries, a lot, as many as you can get

In the bowl of an electric mixer fitted with the paddle attachment, beat together mascarpone and sugar. Add a bit of cream and mix until combined. Add a little more cream and mix again until the mixture is well incorporated and very liquid. Pour in the rest of the cream and the vanilla. Change to the whisk attachment and beat on high until stiff peaks form.

Line the bottom of a 9 inch glass baking dish with half of the lady fingers, or however many will fit. Heat the jam and transfer to a small bowl and stir in lemon juice. Spread half of the jam mixture evenly over the lady fingers. Evenly spread half of the mascarpone and cream mixture over that, and top with half of the raspberries. Repeat the first layer with the rest of the ingredients. Refrigerate over night, or as long as you can before you can’t wait anymore.

From Sophistimom

Strawberry Mousse

4 cups quartered fresh strawberries or frozen unsweetened strawberries

1/2 cup sugar

1 package (1 ounce) sugar-free instant vanilla pudding mix

1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

In a food processor, combine strawberries and sugar; cover and process until smooth. Strain and discard seeds. Return strawberry mixture to the food processor. Add pudding mix; cover and process until smooth.

Transfer to a large bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until serving.

From Taste of Home

Creamy Raspberry Dessert

1 C. graham cracker crumbs

3 Tbsp. sugar

¼ C. melted butter

1 pkg. (10 oz.) raspberries, thawed

¼ C. cold water

1 envelope unflavored gelatin

8 oz. cream cheese, softened

½ C. sugar

1 C. heavy whipping cream, whipped

Fresh raspberries

Whipped Cream

Combine crumbs, sugar, and butter.  Press into the bottom of 8 in. springform pan.  Bake at 350º for 10 min.  Cool.

For filling, drain raspberries, reserving the juice.  Set berries aside.  In a small saucepan, combine juice, cold water, and gelatin.  Let stand for 5 min.  Cook and stir over low heat until gelatin dissolves.  Remove from heat; cool for 10 min.

In a mixing bowl, beat cream cheese and sugar until blended.  Add berries and gelatin mixture; beat on low until thoroughly blended.  Chill until partially set.  Watch carefully, it will set quickly.  By hand gently fold in whipped cream.  Spoon into crust.  Chill 6 hours or over night.  Just before serving, run knife around edge or pan to loosen.  Remove sides of pan.  Top with fresh berries and whipped cream.

Wendy’s Cheesecake

Crust

2 ½ C. graham cracker crumbs

⅔ C. sugar

½ C. melted butter

Filling

3 (8 oz.) pkgs. Philadelphia cream cheese

¾ C. sugar

3 eggs

¾ C. sour cream

1 Tbsp. vanilla

Grease 9 in. springform pan.  Combine crust, press into pan.  Beat cream cheese and sugar until smooth.  Add eggs one at a time, beat well after each.  Blend in sour cream and vanilla.  Pour into crust.  Bake on 350º for 50 min.  Turn oven off, but leave door closed and let stand 30 min.  Take out and cool 1 hour. Refrigerate over night.

No Bake Cheesecake

Crust (or prepared graham cracker crust)

1 C. flour

¼ C. powdered sugar

½ C. butter

Filling

8 oz. cream cheese, softened

½ C. sugar

½ C. Cool Whip

Squish together flour powdered sugar, and butter.  Press into a 8 in. pie plate.  Bake on 400º for 10 min.  Cool completely.  Beat together cream cheese, sugar, and Cool Whip.  Spread in crust.  Refrigerate until set.  Top with berries.

Peach Crisp

¼ C. sugar

1 tsp. cinnamon

2 Tbsp. flour

1 C. sliced peaches

2 Tbsp. honey

⅔ C. brown sugar

2 Tbsp. oatmeal

⅔ C. graham cracker crumbs

⅓ C. flour

¼ tsp. cinnamon

⅓ C. butter

Mix together sugar, cinnamon and flour.  Combine with peaches.  Line bottom of 2 Qt. baking dish with peach mixture.  Drizzle with honey.  Stir together graham crackers, flour cinnamon, brown sugar and oatmeal.  Cut in butter.  Spread over top of peaches.  Bake on 375º for 40 -45 min.

From Jennifer 

Crustless Pumpkin Pie

1 (16 oz.) can pumpkin

1 (12 oz.) can evaporated milk

1 ½ C. sugar

4 eggs

1 tsp. cinnamon

½ tsp. ginger

½ tsp. cloves

½ tsp. salt

1 box yellow cake mix

1 C. chopped nuts, optional

2-3 Tbsp. melted butter

Whipped Topping

Combine pumpkin, milk, sugar, eggs, spices, and salt.  Blend well.  Pour into ungreased 9x13 pan.  Sprinkle cake mix on top.  Top with nuts.  Drizzle butter over cake mix.  DO NOT stir.  Bake at 350º for 1 hour.

From Ruth Phelps

Candy Bar Pie

1 prepared graham cracker crust

4 oz. cream cheese

1 Tbsp. milk

1 tub (12 oz.) Cool Whip

2 Snickers bars, chopped

1 ¾ C. cold milk

2 pkgs. (4 ser. ea.) chocolate instant pudding

Mix cream cheese and 1 Tbsp. milk in bowl with wire whisk until smooth.  Gently stir in 2 C. of Cool Whip and chopped Snickers; set aside.  Pour 1 ¾ C. milk in another bowl.  Add pudding mix.  Beat with wire whisk for 1 min.  Gently stir in ½ C. Cool Whip.  Spread ½ of the pudding mixture on bottom of crust.  Spread cream cheese mixture over pudding.  Top with remaining pudding.  Refrigerate 4 hours or until set.  Garnish with remaining Cool Whip.

Strawberry Chiffon Pie

1 package (.3 ounces) sugar-free strawberry gelatin

3/4 cup boiling water

1-1/4 cps cold water

1 cup frozen reduced-fat whipped topping, thawed

2-1/4 cups sliced fresh strawberries, divided

1 reduced-fat graham cracker crust (8 inches)

In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

From Taste of Home

Apple Pie

1 double-crust pie shell

6 C. thinly sliced and peeled apples

1 Tbsp. lemon juice

¾ C. sugar

2 Tbsp. flour

½ tsp. cinnamon

⅛ tsp. nutmeg

Milk

Sugar

Sprinkle apples with lemon juice.  In a large bowl, stir together the ¾ C. sugar, flour, cinnamon, and nutmeg.  Add apple slices.  Gently toss until coated. 

           

Transfer apple mixture in to bottom pie shell.  Cut slits in top pastry and lay over filling.  Seal edges together.  Brush top crust with milk and sprinkle with sugar.  Bake at 375º for 1 hour.

From Better Homes and Gardens

White Chocolate-Strawberry Pie

1 Single-Crust Pie shell, baked

1 ⅔ C. milk

1 tsp. unflavored gelatin

1 (3 oz.) pkg. vanilla pudding (not instant)

¾ C. white vanilla chips

½ pt. whipping cream

4 C. fresh strawberries

3 Tbsp white vanilla chips

2 tsp. oil

 In a medium saucepan, combine milk and gelatin; mix well.  Let stand 5 min.  Stir in pudding mix.  Cook over medium heat until mixture comes to a boil, stirring constantly.  Remove from heat; let stand 5 min. 

           

Add ¾ C. whit chips to pudding mixture; stir occasionally until melted.  Place plastic wrap over surface of pudding; refrigerate one hour to cool.  In small bowl, beat whipping cream until stiff peaks form.  Fold ⅓ of whipped cream into cooled pudding mixture.  Fold in remaining whipped cream.  Spoon pudding mixture into cooled pie shell; spread evenly.

           

Remove stems from berries, being careful no to cut berries.  Place strawberries, point up, on filling, gently pressing ¼ of berry into filling.

           

In small sauce pan, heat 3 Tbsp. vanilla chips and oil over low heat until melted, stirring occasionally until smooth.  Drizzle over strawberries.  Refrigerate at least 3 hours until serving.