Sally's Blog: Dessert

Showing posts with label Dessert. Show all posts

Tuesday, August 6, 2013

Banana Pudding Poundcake from FB post

Sunday, August 4, 2013

S'mores Dip from Facebook Post

Sunday, November 16, 2008

Cream Puff in a Pan

This is absolutely delicious and great for a large crowd. This is from Michelle's mom and has made on several occasions. I have never made myself, but am testing out this next weekend. I was introduced to her mom as the one who loves her cream puff...she says it is very easy to make.

Topping

2 small boxes French Vanilla pudding (instant)
3 1/2 cups milk
8 oz. cream cheese
8 oz. cool whip
Choc. Syrup

Crust

1 cup water
1 cup flour
1/2 cup oleo or butter
6 eggs (room temp)

Bring water and oleo to a boil. Add flour all at once and stir rapidly until it pulls away from side of pan. Remove from heat. Beat in eggs, one at a time. Spread in jelly roll pan (10x15 inches). Bake for 30 minutes at 400. Let cool.

Mix two small instant French Vanilla puddings with 3 1/2 cups milk. Beat in 8 oz. cream cheese (Be sure to beat cream cheese first). Pour over crust. Refrigerate until firm. Spread 8 oz. cool whip over pudding. Drizzle with chocolate syrup.

Friday, April 25, 2008

Emily's Banana Pudding

I don't know where she got this recipe, but it is so good.

1 can sweetened condensed milk
1 smaller container Cool Whip
Nilla Wafers
1 pack Jello vanilla pudding
3 bananas

Mix condensed milk with 1 1/2 cups cold water. Add pudding mix and beat well, until completely mixed. Chill for 5 minutes. Then fold in Cool Whip until completely blended.

Then layer pudding mix with bananas and nilla wafers.

Chill and serve.

Wednesday, April 23, 2008

Kellogg's Rice Krispies Treats

From box of Kellogg's Rice Krispies

1/4 cup margarine
1 package (10 oz) regular marshmallows
6 cups Kellogg's Rice Krispies cereal

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Kellogg's Rice Krispies. Stir until well coated.

3. Using buttered spatula or waxed paper, pres mixture evenly into buttered 13x9x2 inch pan. Cut into squares when cool.

Chocolate Chip Pie

1/2 cup butter, melted and cooked
1 cup sugar
1/2 cup flour
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1 pkg. 6 oz. choc. chips
1/4 c. butterscotch flavored chips (optional)
1 cup chopped nuts
1 unbaked 9 inch pie shell

Stir together butter, sugar, flour, eggs, vanilla and salt, beat until smooth. Stir in chips and nuts. Put in pie shell. Bake in 325F oven 55-60 minutes, or until crust is lightly browned and pie is set. Cool to lukewarm before cutting. Can be eaten warm or cold.

Saturday, April 12, 2008

Mom's Apple Pie

Filling:

8 cups apples
3/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbs. flour
2 tbs. brown sugar

Place in crust and then cut up about a tablespoon of butter and place over apples, cover with top crust, cut designs on top. Bake at 375 for 30 minutes, covered with foil, then an additional 20-25 minutes uncovered. Done when apples are done.

After dinner, we will find out if this is all correct. My mom is the type who just adjusts her recipes, so for an idiot cook like me, it is hard to comprehend. So hopefully this is good. "A little of this and a little of that". "MOM! You know I have to have the amount, is that a tsp or a tbsp or what?"

Mom's Pumpkin Pie

This recipe is for my son. I hate pumpkin pie, and he will continue to get it from his grandma when we visit her. But I thought I would get it for him, to have filed away, when someday I will have to make it for him.

1- 16 ounce can pumpkin
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
1- 12 ounce can of skim evaporated milk (shake can well)

Pie shell- single crust

Combine the pumpkin, sugar, cinnamon, ginger and nutmeg in a bowl. Beat in the eggs. Slowly stir in the milk. Mix well.

Put filling into the pie shell. Cover the edge of the crust with foil. Bake at 375 degrees for 25 minutes. Remove the foil and bake another 25 minutes or until a knife comes out clean.

Sunday, April 6, 2008

Ambrosia

There are many different versions of this, this is the one I like, especially since it lacks coconut.

2 cans of fruit cocktail, drained
1 small package of marshmallows
1 tbsp Miracle Whip
3 Tbsp Cool Whip

Mix well, refridgerate. Serve cold.

Friday, March 21, 2008

Peanut Butter Squares (Nixon's)

2 cups peanut butter
1 pound powdered sugar
1/2 cup butter
3/4 cups brown sugar
1/2 tbsp. vanilla

Mix. Roll onto cookie sheet with wax paper on it. Should be 1/4 inches thick.

Melt: 1 1/2 ounce chocolate chips and 1/2 to one stick of butter. Pour onto p.b. mixture.

Refrigerate. Cut into squares.

Finger Jello

4 envelopes knox gelatin (1 box)
3 boxes of 3 ounce Jello
4 cups boiling water

Combine gelatin and jello. Add boiling water. Stir well, pour in shallow baking pan. Chill until firm. Cut into squares.

For two-tone:

4 envelopes knox gelatin (1 box)
3 boxes 3 oz. Jello, any flavor
3 cups boiling water
1 cup or 1/2 pint heavy cream

Combine gelatin and jello. Add boiling water and stir until dissolved. Add cream, stir well. Pour into shallow baking pan (13x9). Chill until firm. Cut into one inch squares.

FOR LOW CARB: Use sugar free Jello

Pudding Frosting For Chocolate Cake

Large box of Jello Chocolate Pudding mix (instant)
Milk
Cream Cheese (6 ounces)

Make instant pudding as directed on box. Using electric mixer to mix in cream cheese. It will be lumpy. Chill while cake is cooking. Do not put on cake until cake is cooled. I personally like to use the chocolate cake mix that has pudding in the mix for extra moistness.

You can use vanilla or chocolate pudding. I have never tried the vanilla version, because I don't think that sounds so good. And anyway, why mess with a good thing!

Tuesday, March 11, 2008

Peanut Butter Balls (Jennifer's)

5 sticks margarine, melted
3 pounds confectioners sugar
2 (18 oz.) jars peanut butter -creamy
1/2 stick paraffin wax
1 (12oz.) package semi-sweet choc. morsels

-Melt paraffin and choc. morsels in double broiler
-Mix margarine and confectioners sugar well. Add peanut butter until completely mixed.
-Roll in 1 & 1/2 inch balls. Dip balls into melted choc. (Place in freezer to set and cool for approx. 5-10 minutes.

Makes approximately 100 balls. Can be frozen or stored in refrigerator for long periods.

Sunday, March 2, 2008

No Bake Cookies- My favorite

Pretty much my favorite cookie, since I was young. My mom used to make for us. Better known as poop cookies by my kids. My daughter won't even try them because she says they look like poop.

1 tsp. vanilla
1 stick butter
2/3 cup smooth peanut butter
1/3 c. cocoa
1/2 cup milk
2 cups sugar
3 cups quick oatmeal (uncooked)

Bring all ingredients, EXCEPT oatmeal, to a boil. Boil one minute longer. Remove from heat. Add oatmeal. While hot, drop on wax paper by teaspoonfuls.

Wednesday, February 6, 2008

Cookie Recipes--Many

Monday, February 4, 2008

Flourless Choc. Cake- LC

my flourless chocolate cake recipe(tweaked original recipe a little )
i made this last night and it was fabulous 1/4 cup flaxmeal1 tbsp unsweetened cocoa1/4 teaspoon baking powder3 packets stevia1 tbsp water1 tbsp butter1 eggmix dry ingrediants, add in rest. microwave for 1 minutei added a cream cheese/pb frosting2tbsp cream cheese mixed with 1 tbsp natural pb, and 2 packets stevia. i let it cool, iced it, then left it in the fridge over night. it was wonderful!

Creme Brulee- LC

Butter-Pecan Creme Brulee2 cups cream4 egg yolks1/2 teaspoon vanillaDash of salt2 tablespoons SplendaHeat cream over medium heat, just until bubbles start to form. Remove from heat and let cool slightly. In a bowl, whisk together egg yolks, vanilla, salt and Splenda. Gradually whisk in cream.Strain mixture.Divide into four custard cups. Bake in a water bath for 25-30 minutes at 350 degrees. Custards should be set, but still jiggly. Chill for one hour. Make butter-pecan topping and divide between between cups.Refrigerate for four more hours or overnight.Butter-Pecan Topping:1 tablespoon butter1/8 cup pecans - finely chopped1 teaspoon SplendaMelt butter. Stir in pecans and Splenda. Heat just until nuts begin to color, being careful not to burn!For those who have not tried this...you NEED to! This has been a staple dessert of mine for years. It is one of those desserts, like BG's Cheesecakes, that even your non LCing friends/family will devour! I've been adding a couple of Tablespoons of SF Davinci flavored syrups to the recipe to "change" the taste a bit. I've made it with the Butter Rum, Irish Cream, Carmel, Kauli Caffee, and English Toffee....all of them produce YUMMY results!
__________________Lisa

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