Recipes - Desserts pg. 1
Ingredients
8 oz. package
Cream Cheese
1 can Condensed
Milk
1/4 cup Lemon Juice
1 tsp. Vanilla
1 Graham Cracker
Pie Shell
8 oz. package
Cream Cheese
1 can Condensed
Milk
1/4 cup Lemon Juice
1 tsp. Vanilla
1 Graham Cracker
Pie Shell
| EZ CHEESE CAKE Blend condensed milk with cream cheese. Add just less than 1/4 cup lemon juice and vanilla. Spread in graham cracker pie shell and chill at least 2 hour. |
| COCONUT PIE Preheat oven to 350 deg.. Melt margarine and mix all ingredients together. Pour into 2 pie shells and bake for 55 min. Cool & Serve. |
Ingredients
5 Eggs
1 1/2 cup Sugar
1 stick Margarine
3/4 cup Milk
1 tsp. Vanilla
2 cups shredded
Coconut
2 unbaked Pie Shells
5 Eggs
1 1/2 cup Sugar
1 stick Margarine
3/4 cup Milk
1 tsp. Vanilla
2 cups shredded
Coconut
2 unbaked Pie Shells
| MUFFINS Preheat oven to 400 deg.. Mix all ingredients together and spoon into greased or paper lined muffin pan to about 2/3 capacity. Bake 16 min.. |
Ingredients
4 cup self rising Flour
1 cup Sugar
2 cup Milk
2 Eggs
2/3 cup Cooking Oil
2 cup Blueberries or
other small fruit
4 cup self rising Flour
1 cup Sugar
2 cup Milk
2 Eggs
2/3 cup Cooking Oil
2 cup Blueberries or
other small fruit
| PINEAPPLE CAKE Preheat oven to 350 deg.. Mix all cake ingredients together. Pour batter into sprayed 9" x 13" glass pan and bake 45 min. Beat frosting ingredients together until creamy. Let cake cool at least 1 hr. before frosting. |
Ingredients
1 can Crushed
Pineapple
2 cup Sugar
2 Eggs
2 cup self rising Flour
1 tsp. Vanilla
1 cup Chopped Nuts
(optional)
1 can Crushed
Pineapple
2 cup Sugar
2 Eggs
2 cup self rising Flour
1 tsp. Vanilla
1 cup Chopped Nuts
(optional)
Frosting
1 8 oz. package
Cream Cheese
1/2 cup Margarine
1 1/2 cup Powdered
Sugar
1 tsp. Vanilla
1 8 oz. package
Cream Cheese
1/2 cup Margarine
1 1/2 cup Powdered
Sugar
1 tsp. Vanilla
| PEACH COBBLER Preheat oven to 400 deg.. Place peaches , with syrup on bottom of 9" x 13" glass baking pan. Sprinkle with cinnamon. In a bowl, combine sugar, margarine, brown sugar, and flour until crumbly. Spread mixture over peaches and bake 30 min. |
Ingredients
1 large can sliced
Peaches
2 tsp. Cinnamon
1 1/2 cup self rising
Flour
1/2 cup Sugar
1 cup Brown Sugar
1/2 cup Margarine
1 large can sliced
Peaches
2 tsp. Cinnamon
1 1/2 cup self rising
Flour
1/2 cup Sugar
1 cup Brown Sugar
1/2 cup Margarine
| PINEAPPLE UPSIDE-DOWN CAKE Preheat oven to 350 deg.. Melt 1/4 cup butter, and mix with the brown sugar. Spread over bottom of 9" x 13" baking dish and arrange pineapple slices. Combine remaining ingredients and pour into pan. Bake for 1 hr. Let cool. |
Ingredients
1 can Pineapple
slices
1 1/4 cup Butter
3/4 cup Brown Sugar
2 cup Sugar
2 tsp. Vanilla
2 Eggs
2 1/4 cup self rising
Flour
1 cup Milk
1 can Pineapple
slices
1 1/4 cup Butter
3/4 cup Brown Sugar
2 cup Sugar
2 tsp. Vanilla
2 Eggs
2 1/4 cup self rising
Flour
1 cup Milk
| PUMPKIN PIE Preheat oven to 425 deg.. Mix all ingredients thoroughly and equally divide into 2 9" deep dish pie shells. Bake for 15 min. Reduce heat and bake at 350 for 55 min. Let cool. Serve topped with cool whip. |
Ingredients
2 15 oz can "Libby's"
100% Pure Pumpkin
4 Eggs
1 cup Sugar
1/2 cup dark Brown
Sugar
2 tsp. Cinnamon
1 tsp. Ginger
1 tsp Nutmeg
2 can Evaporated
Milk
4 Tbsp. Cornstarch
2 9" deep Pie Shells
2 15 oz can "Libby's"
100% Pure Pumpkin
4 Eggs
1 cup Sugar
1/2 cup dark Brown
Sugar
2 tsp. Cinnamon
1 tsp. Ginger
1 tsp Nutmeg
2 can Evaporated
Milk
4 Tbsp. Cornstarch
2 9" deep Pie Shells
| PUMPKIN ROLL Preheat oven to 350 deg.. Spray 12" x 17" cookie sheet and cover with wax paper so that there is about 3 " extra out each end. Blend cake ingredients together, pour and spread evenly over wax paper and bake 15 min. Using wax paper, lift cake from cookie sheet, flip onto paper towels, remove wax paper, roll tightly, refrigerate 45 min. Blend filling ingredients and refrigerate 45 min. Unroll cake, spread filling evenly. Re roll without paper towels. Wrap with aluminum foil. Cool 2 hrs. (overnight if you can resist that long). Slice to desired thickness and enjoy. |
Ingredients
3 Eggs
3/4 cup "Libby's
100% Pure Pumpkin
1 cup Sugar
3/4 cup self rising
Flour
1 tsp Cinnamon
1/2 tsp. Nutmeg
1 tsp. Lemon Juice
Additional Supplies
XL Cookie Sheet
Wax Paper
Paper Towels
3 Eggs
3/4 cup "Libby's
100% Pure Pumpkin
1 cup Sugar
3/4 cup self rising
Flour
1 tsp Cinnamon
1/2 tsp. Nutmeg
1 tsp. Lemon Juice
Additional Supplies
XL Cookie Sheet
Wax Paper
Paper Towels
Filling
1 package Cream
Cheese
1 cup Powdered
Sugar
1/4 cup Butter
1 tsp. Vanilla
1 package Cream
Cheese
1 cup Powdered
Sugar
1/4 cup Butter
1 tsp. Vanilla
MORE DESSERTS
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| NEEMEN-MARKUS COOKIES Preheat oven to 375 deg.. Blend oatmeal in a blender to a fine powder. Cream the butter and both sugars together. Add eggs and vanilla. Mix together with flour, oatmeal, baking powder and baking soda. Add chocolate chips, hershey bar, and nuts. Roll into balls and place 2" apart on cookie sheet. Bake for 10 min., makes over 100 cookies. |
Ingredients
2 cup Butter
24 oz. Chocolate
Chips
4 cup all purpose
Flour
2 tsp. Baking Soda
2 tsp. Baking Powder
2 cup Brown Sugar
2 cup Sugar
1 8 oz. Hershey Bar
(grated)
5 cup Oatmeal
4 Eggs
2 tsp Vanilla
3 cup Chopped Nuts
2 cup Butter
24 oz. Chocolate
Chips
4 cup all purpose
Flour
2 tsp. Baking Soda
2 tsp. Baking Powder
2 cup Brown Sugar
2 cup Sugar
1 8 oz. Hershey Bar
(grated)
5 cup Oatmeal
4 Eggs
2 tsp Vanilla
3 cup Chopped Nuts
| SWEET POTATO PIE Preheat oven to 350 deg.. Peel sweet potatoes cut up and cook until completely soft. Mash together thoroughly. 3 cup needed for recipe. Combine thoroughly with remaining ingredients. Divide into two pie shells, bake for 1 hr. and let cool. |
Ingredients
2 large yellow Sweet
Potatoes
2 large white Sweet
Potatoes
4 Eggs
1 cup Sugar
1/2 cup light Brown
Sugar
1 tsp. Cinnamon
1 1/2 tsp. Ginger
1 1/2 tsp. Nutmeg
2 can Evaporated
Milk
4 Tbsp. Cornstarch
2 9 " deep Pie Shells
2 large yellow Sweet
Potatoes
2 large white Sweet
Potatoes
4 Eggs
1 cup Sugar
1/2 cup light Brown
Sugar
1 tsp. Cinnamon
1 1/2 tsp. Ginger
1 1/2 tsp. Nutmeg
2 can Evaporated
Milk
4 Tbsp. Cornstarch
2 9 " deep Pie Shells
| MASHED POTATO CANDY Add powdered sugar to the mashed potatoes to make an easy handled fondant. Add vanilla and mix. Put half the mixture on a board that has been lightly dusted with powdered sugar. Roll out to a 1/4" thick rectangle. Cover with 1/2 the peanut butter and roll up in jelly-roll style. Repeat with other half. Refrigerate until cold. Cut into 1/2" slices and enjoy.............................It is soooooooo good!! |
Ingredients
1/2 cup plain Mashed
Potatoes (no milk
butter or salt)
4 cup Powdered
Sugar
1/2 tsp. Vanilla
1 cup creamy Peanut
Butter
1/2 cup plain Mashed
Potatoes (no milk
butter or salt)
4 cup Powdered
Sugar
1/2 tsp. Vanilla
1 cup creamy Peanut
Butter
| STRAWBERRY - RHUBARB PIE Preheat oven to 350 deg.. Prepare fruit by cutting into squares less than 1 inch thick. Place rhubarb in large bowl and stir in 3/4 cup sugar. Let stand about 30 min. and stir again (syrupy liquid should be present) Stir in strawberries and another 3/4 cup sugar. Repeat stand & stir. Stir in cornstarch. Let stand 15 min. and stir again. Divide into the deep pie shells and cover with the ready crusts. Seal the shell edges, 4 slits in top crust and bake 50 min.. Let cool completely so juices will thicken and serve with cool whip. |
Ingredients
5 cup Rhubarb
5 cup Strawberries
5 Tbsp. Cornstarch
(heaping)
2 9" deep dish frozen
Pie Shells
2 Ready Crust pie top
1 1/2 cup Sugar
1 tub Cool Whip
5 cup Rhubarb
5 cup Strawberries
5 Tbsp. Cornstarch
(heaping)
2 9" deep dish frozen
Pie Shells
2 Ready Crust pie top
1 1/2 cup Sugar
1 tub Cool Whip
| WATERGATE SALAD In large bowl, mix until well blended, marshmallows, dry pudding mix, pineapple and pecans. Gently stir in cool whip until well blended. Cover and cool 2+ hrs.. |
Ingredients
1 cup miniature
Marshmallows
1 pkg. jell-o Pistachio
instant Pudding
(4 serving size)
1 20 oz. can crushed
Pineapple in
juice(undrained)
1/2 8oz. tub Cool
Whip (thawed)
1/2 cup chopped
Pecans
(optional)
1 cup miniature
Marshmallows
1 pkg. jell-o Pistachio
instant Pudding
(4 serving size)
1 20 oz. can crushed
Pineapple in
juice(undrained)
1/2 8oz. tub Cool
Whip (thawed)
1/2 cup chopped
Pecans
(optional)