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2012 Sweet and Dessert recipes

[ 0 ] November 17, 2012 |

Watch for our winners in the Dec. 6 Leader.

Sweets and Desserts

Here are the complete recipes:

APPLE CRUMB PIE
Submitted by Crystal Greer

This is the best apple pie you will ever eat!

Filling:
4-5 cups of fresh peeled, cored, sliced apples (depending on how full you like the pie/my apples are a granny smith variety)
½ c. sugar (mixture of white/brown)
½ t. salt
2 t. flour
½ t. 1 t. cinnamon
¼ t. nutmeg
1 to 2 T. of lemon juice

Mix all ingredients and pour in:
unbaked pie shell (I use the basic Cisco recipe)

Crumb Topping:
1 c. flour
½ c. white sugar
¼ c. brown sugar
¼ t. salt
1 stick butter (just soft/do not melt)

Mix all ingredients and sprinkle crumb mixture on top of filling. Bake 425 for 15 min. then 375 for 45 min.

CHEESE CINNAMON BARS
Submitted by Sophia Hanson

I call this Death in a Pan

Bottom
(2) 8 oz. Cream Cheese – soft
(2) 8 oz. Crescent Rolls
1 cup Sugar
1 tsp Vanilla

Top
3/4 cup sugar
1 tsp Cinnamon
1 stick Butter

Unroll 1 can of crescent rolls into a 9×13 (ungreased) pan, pinch seams together and push onto the sides of the pan a little. Cream together sugar, cream cheese and vanilla, spread on top of crescent roll in the pan. Add the other can of crescent rolls.
Topping: mix cinnamon and sugar together, sprinkle on top to crescent rolls. Melt butter and drizzle on top.
Bake at 350 for 30 minutes!

DOUBLE CHOCOLATE CHERRY DESSERT PIZZA
Submitted by Sophia Hanson

1 18 oz. refrigerated chocolate chip cookie dough
2 packets 1 oz. each unsweet chocolate melted
1 8 oz. cream cheese soft
1/4 cup powdered sugar
1 Tblsp milk
1/2 tsp almond extract
1 8 oz. cool whip thawed
1 21 oz. can cherry pie filling
1/4 cup sliced almonds, toasted

Pre heat oven to 350. Mix cookie dough and chocolate with wooden spoon and spread onto a pizza stone, cook 12 to 14 minuets
until edges are set and the center is no longer moist. Cool on rack and mix together cream cheese, powdered sugar, milk and almond extract.
Put aside about 1/4 of the whip cream and fold remainder to mixture. Spread onto cooled cookie about 1/2″ from the edge, spoon on cherry pie filling and top with last of the whip cream and top with sliced almonds, serve.

CHEWY TEXAS PRALINES
Submitted by Jowahna Hill

2/3 cup Pet milk
2 cups white Karo
¾ cup sugar

Cook to 248 degrees. (Mixture will curdle)

Add 1 can Eagle Brand milk
½ stick oleo

Cook to 238 degrees stirring constantly. This takes quite awhile.
Add 3 cups chopped pecans and 1 teaspoon salt.
Drop on greased foil or cookie sheet by spoonfuls. Let cool and wrap in saran wrap.
Can double recipe and it still works. Usually do this with my mom, sometimes it takes two.

ENGLISH TOFFEE
Submitted by Sue McClish

2 cups butter
2 cups sugar
1 T. light corn syrup
1/4 t. salt
1 cup milk chocolate chips
1 cup chopped pecans (optional)

Grease a 10″ x 15″ cookie sheet with butter; set aside. In a heavy 3-quart saucepan, melt the butter. Add sugar, corn syrup, and salt. Cook and stir over medium heat until mixture reaches 295 degrees (hard crack stage).
Quickly pour into buttered pan. Let stand at room temperature until cool, approximately an hour.
Melt chocolate chips in microwave and spread over toffee. If desired, sprinkle with pecans. Let stand for an hour. Break into bite-size pieces.
Store in airtight container at room temperature.

HERMITS
Submitted by Sheri Bates

My mother-in-law shared this recipe with me many years ago. She always doubled the recipe because her husband and four growing boys devoured every batch of these sweet, chewy cookies so quickly.

1 cup shortening
2 cups light brown sugar
2 eggs
3½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 tsp nutmeg
½ cup buttermilk
1 cup pecans or walnuts, chopped
2 cups seedless raisins, cut up
1 cup dates, chopped

Thoroughly cream shortening and brown sugar; add eggs and beat well. Sift dry ingredients; add to creamed mixture alternately with buttermilk. Add nuts and fruit. Drop by heaping teaspoons onto greased cookie sheet. Bake at 375˚ for 10 – 12 minutes. Makes about 6 dozen.

PEANUT CARAMEL CHEESECAKE
From Karen Gaylord

2/3 pkg Oreo cookies
4 pkgs of 8 oz cream cheese – room temp.
1 cup peanut butter
1 ½ cup sugar
5 eggs
1 T vanilla
1 ½ cups Kraft caramel bits

Preheat oven to 325. Coat the sides of a 10 inch spring form pan with non-stick cooking spray. Put Oreo cookies in a food processor until they become fine crumbs. Press crumbs into bottom of spring form pan. Make sure they are evenly distributed. In a mixing bowl add together the cream cheese, peanut butter, sugar, eggs and vanilla, mix until creamy with an electric mixer. By hand stir in the caramel bits. Pour mixture into spring form pan. Bake for 1 hour. Turn off oven and leave cheese cake in oven for another hour. Open oven door slightly and let cake continue to set for another 30 min. Remove cake from oven and let cool for another hour. Remove outer ring from pan and serve at room temperature or slightly chilled.

MINI CINNI ROLLS WITH MAPLE ICING
Submitted by Alice Curby

Ingredients (makes 16 mini cinnamon rolls)
1-8oz tube crescent roll dough
2 Tablespoons butter
cinnamon
brown sugar
For maple icing:
1 teaspoon maple syrup
1 Tablespoon skim milk
3/4 cup powdered sugar

INSTRUCTIONS:
Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together.
Flip over and pinch the seams on the back side together too.
Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.
Place mini cinni rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.
Whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistence is reached. Drizzle over warm mini cinnies.
I always make a double batch and add lots of cinnamon and brown sugar. They taste just a good as homemade cinnamon rolls without hassle.

CRANBERRY CHEESECAKE BARS
Submitted by Maxine Rowden

2 cups flour
1 ½ cups quick or old fashioned oatmeal
¼ cup packed brown sugar
1 cup butter, softened to room temperature
2 cups (12 oz) Nestle Toll House white morsels
1 8 oz pkg cream cheese, softened to room temperature
1 14 oz can of sweetened condensed milk
¼ cup lemon juice
1 can whole berry cranberry sauce
2 Tbs. cornstarch
1 teaspoon vanilla

Heat oven to 350 degrees. Spray or grease a 9×13 inch baking dish.

Combine flour, oatmeal and brown sugar in large bowl. Add butter, mix well, until crumbly. Stir in white morsels. Reserve 2 ½ cups of mixture for topping. With floured fingers, press remaining mixture into dish for crust.

Beat cream cheese in large bowl until creamy. Add sweetened milk, lemon juice and vanilla. Mix until smooth. Pour over crust. Combine cranbe3rry sauce and cornstarch in medium bowl until combined. Spoon over cheese layer. Sprinkle reserved topping over all. Gently pat down.

Bake 35 to 40 minutes until center is set. Cool completely on wire rack. Cover and refrigerate. Cut into bars to serve.

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