Desserts

From Mom, Nana, Grandma Judy, and Others

Green Stuff

  • 1 large can of pineapple bits, drained slightly

  • 1 - 8 ounce container of cool whip

  • 1 box of instant Pistachio pudding

No Bake

Mix ingredients together, keep refrigerated.

Butterscotch Rice Krispy Treats

  • 1 package butterscotch chips

  • 1 cup peanut butter

  • 6 cups Rice Krispies

  • Chocolate chips, melted

No Bake

Melt together butterscotch chips, and peanut butter over low heat, constantly stirring.

In large bowl, mix this mixture with Rice Krispies.

Form into 13 x 9 pan. Frost with melted chocolate chips.

Regular Rice Krispy Treats

  • Melt ¼ cup butter (1/2 stick)

  • 30 Marshmallows

  • 6 cups Rice Krispies


No Bake

Melt butter. Add marshmallows, stir and melt together.

Add Rice Krispies.

Pour into 13 x 9 pan.

Variation:

Add miniature chocolate chips with Rice Krispies.

You can easily shape and decorate with frosting to create anything you want, like a reindeer at Christmas, Easter Bunny at Easter, etc.

Grandma Judy's Apple Pizza

  • 3/4 cup shortening (Grandma used butter-flavored crisco)

  • 1/4 cup boiling water

  • 1 tbsp milk

  • 1 3/4 cup flour

  • 1/2 tsp salt

  • 5-6 apples

  • Cinnamon sugar blend (about 1/2 cup sugar and 1/2 tsp cinnamon)

Streusel:

  • 3/4 cup flour

  • 1/2 cup sugar

  • 1/2 cup Oleo (butter)

350 F

Mix shortening, water, and milk with fork until creamy. Add flour and salt, mix well.

Make crust to fit pizza pan or cookie sheet. Press crust thin.

Slice a single layer of apples on top of crust. Sprinkle with sugar and cinnamon blend.

Combine the streusel mix and crumble over the top of the apples.

Bake at 350 until done, about 20 to 25 mins. Cool.

Drizzle powder sugar frosting over top if desired.

Mom's French Silk Tart

  • 1 cup sugar

  • ¾ cup butter, softened

  • 1 ½ teaspoons instant coffee

  • 1 ½ teaspoons vanilla

  • ¼ teaspoon cream of tarter

  • 3 ounces melted, cooled unsweetened chocolate

  • 3 eggs

Homemade whipping cream:

  • 1 cup chilled whipping cream

  • 2 tablespoons powdered sugar

No Bake

Beat sugar and butter until light and fluffy.

Stir in coffee, vanilla, cream of tarter, and chocolate.

Stir well, beat in 3 eggs until light and fluffy. Pour into baked tart or 9 inch baked pie shell. Refrigerate until set, 3 to 4 hours.

In a chilled metal bowl, beat whipping cream and powder sugar until stiff peaks form.

Top tart with whipping cream right before serving.

Mom's Famous Hot Fudge

  • 2 unsweetened chocolate squares, 1 ounce each

  • ¼ cup butter

  • 1 can sweetened condensed milk

  • 1 teaspoon vanilla

  • Pinch of salt

No Bake

Melt chocolate and butter on low settings, stirring regularly. Add milk, stir to low boil.

Add salt and vanilla, stirring constantly. If fudge becomes too thick, add a little regular milk.

New Brownies

  • 1 cup butter, softened

  • 2 cups flour

  • 1 cup brown sugar, separate from:

  • 2 cups brown sugar

  • 4 eggs

  • 1 Tablespoon vanilla

  • 4 Tablespoons flour

  • 1 teaspoon baking powder

  • 1 bag semi sweet chocolate chips

350 F

Mix butter, flour, and 1 cup brown sugar well, then press in greased 13 x 9 brownie pan, and bake 12 - 15 minutes until golden brown.

While baking, beat 2 cups brown sugar, eggs, and vanilla well. Then stir in flour, baking powder, and chocolate chips.

Pour into crust, bake 20 to 25 minutes, until set. Wiggle them to make sure the center is set.

Fudge Topped Brownies

  • 1 cup butter, melted

  • 2 cups sugar

  • 2 eggs

  • ½cup milk

  • 1 ½ teaspoon vanilla

  • 1 cup flour

  • 2/3 cup cocoa

  • ½ teaspoon baking powder

  • 1 cup nuts (optional)

Frosting:

  • 1 package chocolate chips

  • 1 can sweetened condensed milk

  • 1 ½ teaspoon vanilla

350 F

Mix butter, sugar, eggs, milk, vanilla, flour, cocoa, baking powder, and nuts well.

Add flour, cocoa, baking powder, and nuts.

Stir in, being careful not to over stir. Bake in 13 x 9 brownie pan 40 - 45 minutes.

Brownies are done when they begin to pull from sides of pan. Spread frosting on HOT brownies.

For frosting: Melt chips and milk on low heat in heavy saucepan, add vanilla, spread over hot brownies.

Cassie's Favorite Orange Mocha Brownies

  • 2/3 cup butter

  • 1/3 cup unsweetened cocoa powder

  • 1 tsp instant coffee crystals

  • 1 cup sugar

  • 2 eggs

  • 1 tsp vanilla

  • 3/4 cup flour

  • 1/2 cup semi-sweet chocolate

  • 1 tsp orange zest

350 F

Preheat oven to 350 F and grease an 8 x 8 pan.

In a saucepan, melt the butter and stop in cocoa and coffee. Remove from heat and stir in sugar, then stir in eggs 1 at a time. Stir in vanilla, then flour, then chocolate, then orange zest.

Spread evenly and bake for 30 minutes.


Lemon Bars

  • 2 cups flour

  • 1 cup soft butter

  • ½ cup powdered sugar

  • 4 eggs

  • 2 cups sugar

  • Salt

  • 6 Tablespoons Lemon Juice

  • 4 teaspoons flour

  • 1 teaspoon baking powder

350 F

Mix flour, butter, and powdered sugar well.

Press into prepared 13 x 9 pan, Bake 20 minutes

Beat eggs, sugar, salt, and lemon juice well.

Stir in flour and baking powder.

Pour mixture on to baked crust, bake 20 minutes.

Lemon Italian Ice

  • 2 cup water

  • 1 cup light corn syrup

  • 1/2 cup sugar

  • 2/3 cup lemon juice

Stove Top

In heavy, medium sized saucepan, stir together water, corn syrup and sugar. Heat to boiling over medium high heat. Reduce heat to low and simmer, uncovered, 5 minutes. Remove from heat; cool for 30 minutes.

Stir in lemon juice. Pour into 9 inch square baking pan. Cover surface with plastic wrap. Freeze 3 to 4 hours, or until frozen but still soft in center.

Spoon into blender container; cover. Blend on high speed until mixture becomes white and creamy. Turn back into 9 inch square pan.

Cover with plastic wrap. Freeze mixture about 3 hours or until firm.

Chocolate Raspberry Crumb Bars

  • 1 cup butter

  • 2 cups flour

  • ½ cup brown sugar

  • ¼ teaspoon salt

  • 1 cup chocolate chips

  • 1 can sweetened condensed milk

  • 1/3 cup seedless raspberry jam

  • ½ cup chopped nuts

  • 1 cup chocolate chips, separate

350 F

Beat butter, flour, brown sugar, and salt, then press 1 ¾ cups of mixture in prepared brownie pan, bake 10 - 12 minutes until edges are golden brown.

In a separate container, warm chocolate chips and sweetened condensed milk until chips are melted, stirring regularly, then smooth over hot crust.

Mix nuts in reserved crumb mix, sprinkle over chocolate. Drop jam by teaspoon over crumb mix, sprinkle with 1 cup chocolate chips.

Bake 25 to 30 minutes until center is set.

Cherry Salad

  • 3 ounces soft cream cheese

  • 1 can sweetened condensed milk

  • 8 ounces cool whip, softened

  • 1 can cherry pie filling

  • 1 20 ounce can pineapple, drained

No Bake

Beat cream cheese, sweetened condensed milk, and cool whip with mixer until smooth.

Fold in cherry pie filling and pineapple.

Place mixture in brownie pan, freeze at least 2 hours.

Eating Dirt

  • 1 large pkg. Oreo Cookies

  • 12 oz. Cool Whip

  • 8 oz. cream cheese, softened

  • 1 stick butter, softened

  • 2 c. milk

  • 1 c. confectioners sugar

  • 3 oz. box instant chocolate or vanilla pudding

  • 1 tsp. vanilla

No Bake

Crush Oreo cookies and place 1/2 in bottom of(l l x 17) pan. Mix together Cool Whip, cream cheese, sugar and butter.

Prepare instant pudding and combine with first mixture.

Pour over Oreo cookies. Sprinkle remaining Oreo cookies over pudding mixture. Refrigerate until firm, about 1 hour. You can top with gummy worms to make it more authentic.

This is also fun to layer in a flower pot that has been lined with foil, add a new garden trowel and some fake flowers.

Crock Pot Baked Apples

  • 6 tbsp butter, softened (like Earth Balance)

  • 1/4 cup chopped pecans

  • 1/4 cup old-fashioned oats

  • 1/4 cup brown sugar

  • 1 tsp ground cinnamon

  • 1/4 tsp ground ginger

  • pinch kosher salt

  • 4 apples

Crock Pot

Mix together butter through salt. Slice off the top of the apples and scoop out the core. Stuff mixture into the apples and place in a slow cooker. Cook until apples are tender (2 hours on high or 5 hours on low). Serve warm with vanilla ice cream and warm caramel (below).


Warm Vegan Caramel Sauce

  • 1/2 cup vegan butter (earth balance)

  • 1 cup light brown sugar, packed

  • 1/2 cup agave nectar (or maple syrup)

  • 1/3 cup full-fat coconut milk (canned)

  • 1/4 tsp sea salt

  • 1 tsp vanilla extract

Stove Top

In a medium pot, add the vegan butter and melt it over medium-high heat. Once melted, add the brown sugar and whisk until fully incorporated. Whisk in the agave and coconut milk, bring to a boil and stir constantly until a candy thermometer reaches 235 degrees F (about 10 to 15 mins). Remove from heat and stir in salt and vanilla until uniform.

Serve warm or pour into a rimmed baking sheet lined with parchment to refrigerate and cut into pieces. Caramel will harden in the fridge but can be remelted.

***In lieu of a candy thermometer, bring to a rapid boil and reduce heat to medium. Stir constantly as the caramel bubbles and boils for 10 to 15 mins. It will become deep golden brown and start to pull away from the edges. A candy thermometer is recommended!

Peanut Butter Stuffed Apples

  • 3 apples, halved

  • 2 tbsp. butter, melted

  • 1 cup smooth peanut butter

  • 1/4 cup chopped Reese's pieces

  • 2/3 cup semisweet chocolate chips, melted

375 F

Preheat oven to 375°. Using a melon baller, core the apples. Place apples in a shallow baking dish and brush each with melted butter. Bake in oven for 15 minutes.

Remove apples from oven and add a large scoop of peanut butter to the well in each apple. Return to bake, 15 more minutes. Garnish with Reese’s pieces and a drizzle of chocolate. Serve.


Lemon Bars

  • 2 cups flour

  • 1 cup butter or margarine

  • 1/2 cup powdered sugar

  • 4 eggs

  • 5 to 7 tbsp lemon juice

  • 2 cups sugar

  • 4 tbsp flour

  • 1/2 tsp salt

350 F

Cream 2 c flour, butter, and powdered sugar and press into an ungreased 9 x 12 pan. Bake 20 minutes at 350 F.

Then, beat eggs. Add lemon juice, sugar, 4 tbsp flour, and salt.

Pour on baked crust. Bake 25 mins at 350 F. Sprinkle with powdered sugar while still warm.


Interested in contributing? Contact me for more information.