Posts filed under 'Desserts'

Sweet Potato Pie

Sweet%20Potato%20Pie%20003 zpsndaudosa Sweet Potato Pie

 

 

 

 

 

 

 

 

 

Ingredients:

  • 1 lb sweet potato
  • 1/2 C lightly salted butter, softened (1 stick)
  • 1 C raw sugar
  • 1/2 C heavy whipping cream
  • 2 large eggs
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 1 tsp. vanilla
  • pie crust for 9 inch pie – single shell
  • 1/2 C pecans
  • 2 T brown sugar
  • 3 T butter melted
  • 1 tsp. cinnamon

Directions: Boil sweet potato whole in skin for about 1 hour, or until soft.  Run cold water over the sweet potato to remove skin.  Break sweet potato apart in a bowl.  Blend with butter with hand mixer.  Blend in sugar, cream, eggs, nutmeg, cinnamon and vanilla.  Beat on medium until smooth.  Pour filling into unbaked pie crust. In  separate bowl, mix together pecans, melted butter, brown sugar and 1 tsp cinnamon until pecans are coated.  Set aside. Wrap the outer edge of the pie crust with foil to prevent burning while baking.  Bake in in preheated oven, set at 350 degrees.  Bake for 45 – 65 minutes, or until a knife inserted into center comes out clean.  When the pie has about 20 minutes left to go, remove the foil from the outer edge and evenly place the pecans over the top of the pie.

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Auntie_Dee in Desserts,Holiday,Old Fashiond Recipies am December 21 2015 » 0 comments

Butter Toffee Crunch Cookies

Ingredients:

  • 1 C butter, softened
  • 3/4 C raw sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 1/2 C all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 C chopped butter toffee peanuts, chopped

Directions:

Preheat oven to 350 degrees.  In a large mixing bowl, attached to a standing mixer, combine butter and sugar until creamy.  Add vanilla and eggs, blend until rich and creamy.  In a separate bowl, mix together flour, salt and baking soda until well blended.  Slowly add to the butter mixture until well blended.  Fold in the chopped butter toffee peanuts until thoroughly blended.  Roll dough into about 1 inch in diameter balls, placed on a baking sheet lined with Parchment paper, placed about 1 inch apart.  Flatten with fingers or bottom of a glass.  Bake for 10 – 12 minutes or until lightly browned.  Cool on wire rack.  Makes about 2 – 1/2 dozen.

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Auntie_Dee in Cookies,Desserts am June 22 2015 » 0 comments

German Chocolate Cheesecake

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Ingredients:

  • 1 box German Chocolate cake mix, super moist variety
  • 2 – 8 oz. pkgs. cream cheese, softened (do not use fat free)
  • 2 eggs (besides what is for cake mix)
  • 1/2 C raw sugar
  • 1 C sour cream (do not use fat free)
  • 1/2 tsp. clear vanilla extract
  • 2 oz. unsweetened baking chocolate, melted
  • Coconut Pecan frosting of choice
  • Maraschino cherries – garnish (optional)

Directions:

Preheat oven to 350º.  Line the bottom of a 9-inch spring-form pan with parchment paper and spray lightly with baking release spray.  Mix the cake mix according to the directions on the box.  Spread a layer, about ¼-inch thick across the bottom of the pan, evenly.  Set aside the remaining batter.  In another bowl, combine the cream cheese, sugar, vanilla, sour cream and melted chocolate until well blended and creamy.  Blend the remaining batter into the cream cheese mixture until completely blended.  Pour, evenly, over cake mix layer in bottom of pan.  Bake for 60-90 minutes in center of oven, or until center is set.  Set aside to cool.  Frost with your favorite Coconut Pecan icing and garnish as desired.  Refrigerate until ready to serve.

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Auntie_Dee in Desserts,Recipes With Photos am February 18 2015 » 0 comments

Strawberry Kiwi Pie with Kiwi Lime Icing

Ingredients:

  • 1 – 8 – 9 inch pie crust, baked until lightly browned
  • 1 – 16 oz. package whole, frozen strawberries
  • 6 large kiwi, peeled and chopped
  • 2 T raw sugar
  • 1 T lemon juice
  • 1 tsp vanilla extract, clear
  • 1 packet unflavored gelatin
  • Whipped topping or vanilla ice cream

Crumble topping:

  • 1/2 C packed light brown sugar
  • 1/2 C all-purpose flour
  • 4 T butter, cut up

Kiwi Lime Icing:

  • 1 C powdered sugar, sifted
  • 2 T kiwi juice, no seeds
  • 1 T lime juice
  • 1 tsp almond extract
  • 1 T Vanilla Almond milk

Directions:

Prepare single layer crust in a glass pie dish, set aside.  In a large, non-stick, sauce pan, combine frozen strawberries, chopped kiwi, sugar and lemon juice and bring to a slow boil.  Slowly add gelatin, stirring constantly until completely combined.  Preheat oven to 400 degrees F.  Pour strawberry kiwi mixture into prepared crust.  Set aside.  In a small bowl mix together flour and brown sugar together.  Blend in the chopped up butter with your fingers to make a crumbly crust.  Sprinkle about half the mixture over the pie filling and bake for 10 minutes.  Remove from oven and sprinkle again with the crumble.  Set aside to cool.

Once the pie is cool, in a small bowl, blend together the powdered sugar, kiwi juice, lime juice and milk until well blended and just thin enough to drizzle over the pie.  Serve with whipped topping or vanilla ice cream.

pf button Strawberry Kiwi Pie with Kiwi Lime Icing
Auntie_Dee in Desserts,Holiday am October 12 2014 » 0 comments

Piña Colada Crème Pie

PinaColadaPie zpsa5db05d0 Piña Colada Crème Pie

 

∗ This recipe will make either a 9 x 13 baking pan size or 2 8-inch round pies.

Ingredients Crust:

  • 2 C finely crushed Nilla Wafer crumbs
  • 1 C shredded coconut
  • 1/2 C (1 stick) butter or margarine, melted

Ingredients Filling:

  • 1-20 oz. can pineapple chunks in 100% real pineapple juice, pureed
  • 2 T coconut rum
  • 4 T raw sugar
  • 2 envelopes unflavored Gelatin (use 3 for a firmer filling)
  • 16 oz. container of whipped topping

Directions:

Preheat oven to 325º F.  In a medium bowl, combine the Nilla Wafer crumbs and coconut until well blended.  Slowly stir in the melted butter until the mixture is blended well and sticks together.  Press mixture into a glass 9 x 13 baking pan, evenly spreading across bottom and up the sides of pan.  Bake in the middle of preheated oven, for 20 minutes or until lightly browned around the edges.  Set aside to cool.

In a large sauce pan on med-high heat, combine the pineapple puree and the sugar, stirring constantly, until all sugar is dissolved.  Add the coconut rum and stir.  Bring to a slow boil and add the unflavored Gelatin, slowly, making sure to stir completely into the mixture before adding more to prevent clumping.  Remove from heat and continue to stir until Gelatin is completely dissolved, about 5 minutes, set aside to cool.

Once filling is completely cooled, fold in the whipped topping until completely blended.  Spread evenly over the crust and refrigerate until set or overnight.  Keep refrigerated until ready to serve.

Serving Suggestion: Make it fun!  Add some tropical silk flowers or paper drink umbrellas to give the pie a little more flair!

 

 

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Pumpkin Pie Flavored Frosting

Ingredients:

  • 2 sticks butter or margarine – softened
  • 1 – 3.4 oz. pkg. Jell-O Pumpkin Spice Instant Pudding mix
  • 3 C Powdered sugar
  • 1 tsp. clear vanilla
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • Vanilla Almond milk to thin

 

Directions:

In a large glass mixing bowl, cream butter sticks until creamy with hand or stand mixer on medium speed.  Add vanilla and pudding mix with about 2 tablespoons Vanilla Almond milk and blend until creamy.  Slowly add powdered sugar, cinnamon, pumpkin pie spice along with Almond milk (about 2 – 3 tablespoons at a time) until well blended and preferred consistency. Can be made ahead and refrigerated until ready to use, allow to soften to around room temperature before using.  Makes enough for one 8 inch round cake or 2 dozen regular sized cupcakes.

Note:  Works great on buttery yellow cake or and cream cheese cake.

pf button Pumpkin Pie Flavored Frosting
Auntie_Dee in Desserts am January 08 2014 » 0 comments

Cranberry Almond Dessert Bread (Or Cookies)

 

CranberryBread001 zps56030209 Cranberry Almond Dessert Bread (Or Cookies)

Ingredients:

  • 2 C Sweetened, dried cranberries
  • 1/4 C honey
  • 1 T Almond extract
  • 2 C raw sugar
  • 2 eggs
  • 2 C Canola or Vegetable oil
  • 2 1/2 – 3 C all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 C sliced almonds

 

Directions:

Preheat oven to 350 degree F.  In a large mixing bowl, combine the first 6 ingredients until well blended (Cranberries through oil).  In a medium sized bowl, combine flour, baking soda, salt and baking powder.  Stir to blend.  Slowly add the dry ingredients to the wet until well blended.  I recommend you use the 2 1/2 cups of flour and add the other 1/2 cup flour separately.  Fold in almonds.  Mixture will be thick, similar to cookie dough.

Spray, bread pans with flour cooking spray, such as Bakers Joy.  You will need 1 large and 1 small or 2 medium bread pans.  Bake on rack at center height in oven in middle for about 60 minutes or until toothpick comes out almost clean.  Cover with foil for the last 30 minutes to prevent the top from getting too dark.  Cool on wire racks.  For an added twist, sprinkle with a little raw sugar during the last 10 to 15 minutes of baking to add a sweet crust to the top.  Excellent served with a dessert coffee.  Can be made ahead and frozen up to 3 months.

Note: Found that you weren’t all that fond of the bread?  This dough also makes great cookies!  They are easy to carry and work great for all those holiday parties.  Just make sure that you use the full 3 cups of flour so the dough is thicker.  Bake on cookie sheet lined with parchment paper for 10 – 12 minutes or until lightly browned.  Space them about an inch apart.   Cool on wire racks.

pf button Cranberry Almond Dessert Bread (Or Cookies)
Auntie_Dee in Breads,Cookies,Desserts,Holiday am December 10 2013 » 0 comments

Almond Stuffed Baked Apples with Honey

 31711eeb ee05 4a02 937c 74657a9dc680 zps9f72b01c Almond Stuffed Baked Apples with Honey

 

 

Ingredients:

  • 2 large Gala apples, cleaned, stems removed and cut in half across
  • 1/2 – 3/4 C lightly salted roasted Almonds, chopped
  • Honey
  • Pumpkin Pie Spice to taste
  • lemon juice
  • Vanilla Ice Cream

Directions:

Preheat oven to 300 degrees.  Hollow out the center of each apple half  to remove seeds and to leave a pocket for the almonds.  Make sure to remove stem.  Place halved apples on a baking sheet and drizzle with lemon juice.  Sprinkle each half apple with Pumpkin Pie Spice to taste.  Bake 20 – 25 minutes or until soft.  Remove from oven, fill with chopped almonds and drizzle with honey.  Serve warm with vanilla ice cream.  Serves 4.

pf button Almond Stuffed Baked Apples with Honey
Auntie_Dee in Desserts am September 21 2013 » 0 comments

Grandma Sheri’s Oatmeal Toffee Cookies

Cookies007 zpsff00d3fb Grandma Sheris Oatmeal Toffee Cookies

 

Ingredients:

  • 1 C Butter or Margarine, softened
  • 2 eggs
  • 2 C packed light brown sugar
  • 2 tsp vanilla
  • 2 1/4 C flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 C quick cook oats
  • 1-10 oz pkg toffee pieces
  • 1/2 C chopped pecan pieces

Directions:

Preheat oven to 375 degrees.  Line baking sheets with parchment paper to prevent sticking (do not use cooking spray).  Combine butter, eggs, brown sugar, and vanilla in a large mixing bowl until well blended and fluffy.  In a separate bowl, combine flour, baking soda, cinnamon, and salt.  Slowly add the flour mixture to the butter mixture until completely blended.  Add oats and blend well.  Fold in the toffee and pecan pieces until thoroughly blended.  Scoop out rounded teaspoons full of dough and place on baking sheets, about 2 inches apart.  Bake 8 – 10 minutes.  Remove from oven and cool for about 5 minutes before removing from pan.  Makes about 4 doz.

pf button Grandma Sheris Oatmeal Toffee Cookies
Auntie_Dee in Cookies,Recipes With Photos am February 16 2013 » 0 comments

Marbled Magic Cookies

Cookies001 zpsc4feed32 Marbled Magic Cookies

 

 

 

 

 

 

 

Ingredients:

  • 1 C butter, softened
  • 1 C Sugar in the Raw
  • 1 C light brown sugar
  • 1 C creamy peanut butter
  • 2 Large eggs
  • 1 tsp vanilla
  • 3 1/2 C flour – all purpose
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 unsweetened baking chocolate squares, melted
  • 1 doz and 3 Snickers Peanut Butter Squared, cut in half
  • 6 – 8 Hershey Bliss Milk chocolates, unwrapped

Directions:

In a large mixing bowl, stand mixer works best, cream together butter, sugars and peanut butter until creamy and fluffy.  Add eggs and vanilla until completely combined.  In another bowl, combine flour, salt and baking soda; blend until combined well, with whisk.  Slowly add flour mixture to the butter and sugar mixture, scraping the sides, until well blended and thick.  Separate into two equal parts, removing half of the dough to another bowl.  Add the melted chocolate squares to the remaining dough and mix until thoroughly blended.  Roll sections of dough into long ropes.  Place a chocolate rope and a peanut butter rope next to each other, making sure that the ropes are the same length and about 3/4 of an inch thick.  Wrap in plastic wrap and refrigerate for 3 hours or over night.  Preheat oven to 350 degrees.  Remove ropes from plastic wrap and cut into about 1 inch wide pieces.  Flatten each piece and wrap around a half of Snickers Peanut Butter Squared.  Place on greased baking sheet about 1 inch apart.  Bake for 10 – 12 minutes or until lightly browned.  Place on a cooling rack with wax paper underneath.  Allow to cool.  Melt Bliss chocolate in microwave safe bowl for about 1 minute, stir.  Drizzle chocolate over cookies and allow to harden.  If in a hurry, place in freezer for about 20 minutes.  Makes about 2 1/2 dozen.

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Auntie_Dee in Cookies,Holiday,Recipes With Photos am December 30 2012 » 0 comments

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