Wednesday, December 15, 2010

Dessert First, Second, and Last!!!

Dessert is always my favorite course - I prefer it first and last! So here to help you with your holiday parties are some of our favorite desserts!! ENJOY!


Louisiana Pecan Pie from Cindy Chapman

1 cup brown sugar
2 tablespoons flour
1 tablespoon butter
1 cup light corn syrup
3 eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla
1 cup pecan halves
1 unbaked pie shell

Cream butter with mixed sugar and flour; add syrup and eggs. Beat until frothy. Add salt, vanilla and pecan halves. Pour into 9" unbaked pie shell. Bake 40 minutes at 325 degrees.

Almond Mini Tarts from Coralyn Bergstrom

½ (15 oz.) pkg. refrigerated ready pie crust
1 egg
2 tbsp whipping cream
½ C ground almonds
½ C sugar
½ tsp almond extract
1 tbsp flour

Let pie crust stand according to directions on package. Unfold onto lightly floured surface. Heat oven to 375°. Cut pastry into 20 circles using a 2 ½ inch fluted cookie cutter, re-rolling as needed. Gently press circles of dough into 1 7/8in mini muffin tins shaping to fit. In mixer bowl, combine remaining ingredients. Spoon 2 tsp mixture into each tart shell. Bake until puffed and golden brown – about 15 – 20 minutes. Cool in pan 5 minutes and remove to wire rack. Cool completely – great to serve with coffee!

Blueberry Coffee Cake from Coralyn Bergstrom

1/3 c shortening
1 c sugar
1 egg
½ c milk
2 c blueberries


½ c sugar
½ tsp cinnamon
1/3 c flour
¼ c butter

Cake: Cream shortening, sugar and egg. Add milk, flour, baking powder and salt. Fold in blueberries. Pour into greased 8 x 11 pan.
Mix topping together and place on batter. Bake for 40 minutes at 350°.

Pumpkin Cake from Coralyn Bergstrom

2 cans pumpkin pie filling
1 yellow or white cake mix dry
1 stick butter melted

Make pumpkin mixture for 2 pies as directed on the can. Place in a 9 x 13 glass pan and sprinkle dry cake mix on top. Drizzle melted butter on top. Bake for 1 hour at 350° til knife comes out clean. Serve with whipped cream. Good served warm.

The Best Rice Pudding from Coralyn Bergstrom

1 qt. half and half
1 qt. water
1 C sugar
1 C long grain rice
½ stick butter
½ tsp salt
2 eggs
½ tsp. vanilla

Mix the first 6 ingredients together in 5 qt non stick pan. Bring to a boil, and then simmer stirring frequently for 40 minutes. Beat eggs with enough water to make a cup. Add to rice mixture and beat in quickly with a spoon. Add vanilla. Return to stove and bring to boil. Refrigerate and top and serve with cinnamon. This is good served warm too.

Carmel Chocolate Cake from Sheryl Comee

1 box German chocolate cake mix
Smuckers caramel syrup
1 container Cool Whip
1 pkg butter brickle crunch

Prepare and bake German chocolate cake according to directions. Cool cake for about 5 minutes. Poke several holes in cake with end of wooden spoon. Pour caramel syrup over cake and let run into holes. Before serving top with Cool Whip and sprinkle with crunch.

Caramel Apple Dip from Sheryl Comee

2 c brown sugar
½ c butter
1 c corn syrup
1 can sweetened condensed milk

Bring to a boil sugar, butter and corn syrup. Add milk and bring back to a boil. Remove from heat and add vanilla.

Slice apples in bowl and drizzle caramel over. Top with whipped cream. Also great on ice cream!

Cinnamon Coffee Cake Bread from Kris Hart

1 C shortening (1/2 butter)
2 C sugar
4 eggs
3 C flour
3 tsp baking powder
½ tsp salt
1 C milk
1 ¾ tsp vanilla
4 tbsp sugar
4 tsp cinnamon

Cream together shortening and 2 cups sugar. Add the eggs one at a time. Sift together the flour, baking powder and salt. Add to creamed mixture alternating with the milk and vanilla. Mix the 4 tbsp sugar and cinnamon.
Use solid shortening to grease bread pan. Sprinkle part of the sugar/cinnamon mixture in pan. Fill in with batter and sprinkle remainder of sugar/cinnamon mixture on top. Swirl through batter with a fork.

Bake at 350° for 60 – 70 minutes until toothpick in middle comes out clean.

Filled Chocolate Cupcakes from Kris Hart

1 egg
½ C sugar
Pinch salt
8 oz soft cream cheese
1 ½ C chocolate chips
Mix all together

In a separate bowl mix together:
3 C flour
2 C sugar
2 tsp baking soda
1 tsp salt
2 C water
½ C unsweetened cocoa
¾ C oil
2 tbsp vinegar
2 tsp vanilla

Mix well. Pour into lined cupcake tins ½ full. Add a heaping teaspoon of filling – dot with remaining chocolate mixture if you have any left (depending on size of muffin tins!)
Bake at 350° for 20 – 25 minutes. I use a kind of small size muffin tin and I get 24 cupcakes from this recipe.

No Really, This Is The Best Rice Pudding from Kris Hart

1 C cooked white rice
2 C milk
½ C sugar
1 tsp vanilla
2 beaten eggs

Combine ingredients and pour into casserole dish. Sprinkle with nutmeg and bake at 350° for 45 minutes. I usually double the recipe and throw in a little extra rice and vanilla! Great served warm with milk or served cold – it makes a great breakfast too!!

Norwegian Kringla from Kris Hart

1 C flour
½ C butter
1 tbsp water

Mix these ingredients like pie crust and pat on a cookie sheet in two long strips about 3” wide.

1 C water
½ C butter
1 C flour
3 eggs
½ tsp almond extract

Heat water and butter just to boiling. As you take from stove add flour. Stir until smooth then beat in egg one at a time until smooth. Add almond extract. Spread lightly on crust. Bake at 375° for 20 – 25 minutes – should just get a hind of golden brown.

When cool frost with:
1 C powdered sugar
1 tbsp cream
1 tbsp butter
1 tsp almond extract

These were always one of my dad’s favorites – Mom would make this year round but especially at Christmas!

Bl√łtkake (Norwegian Cream Cake) from Kris Hart

5 eggs
¾ - 1 C sugar
1 ¼ C flour
½ tsp baking powder

Beat eggs and sugar til stuff – sift in flour and baking powder and fold together. Pour into 2 greased round cake pans and bake for 30 minutes at 350°. Remove from oven to cooling rack. When slightly cool, turn upside down on rack. When completely cool, slice each layer in half so you have 4 layers.

2 10 oz packages frozen strawberries thawed
1 pint whipped cream

Sprinkle some of the strawberry juice on each layer. Mix 1/3 of the cream with berries for the layers. The remainder of the cream will be used to ice the entire cake. Garnish edges of cake with fresh sliced strawberries around bottom of cake and top edge and in the center. Store in refrigerator. Don’t like strawberries? Raspberries or peaches work well too!!

Rum Cake from Kris Hart

½ C chopped pecans
1 yellow cake mix
½ C light rum
½ C water
½ C oil
4 eggs
1 pkg vanilla instant pudding

Grease and flour Bundt pan – sprinkle nuts in the bottom. Combine cake mix, rum, water, oil and eggs. Mix and beat 1 minute – add pudding and beat 2 – 3 minutes more. Pour into cake pan and bake 50 – 60 minutes at 350°.

About 5 – 10 minutes before cake is done make glaze:
1 C sugar
1 stick butter
¼ C rum
¼ C water

Boil in small pan 2 – 3 minutes. Immediately after taking cake from oven SLOWLY spoon glaze over cake in pan. It will bubble and bubble and cook right in the pan so you must pour SLOWLY. Let sit in pan for 30 minutes and then invert to serving plate.
Another one of my dad’s favorite dessert!! He always wanted this when we had company (although he always fought the idea of serving anything with alcohol!!)

1 comment:

  1. Okay - so what time should I be there?!!?

    ;-D robelyn