Desserts

Apple Crisp

3 lbs. firm baking applies 2 Tb lemon juice

(Granny Smith or Mac Intosh) ½ c. brown sugar

½ tsp cinnamon ½ tsp. nutmeg

1/3 c. flour 1/3 c. granulated sugar

1/3 c. rolled oats ½ stick (4 T. cold unsalted butter)

(uncooked oatmeal) ½ c. chopped walnuts

Peel core and chop apples, and toss them in a bowl with lemon juice. In a separate bowl combine brown sugar, cinnamon and nutmeg and stir into apples. Set aside.

In another bowl combine flour, sugar and oats. Cut butter into 8 pieces, and using a pastry blender or 2 knives, cut butter into flour until mixture looks like crumbs. Stir in walnuts.

Butter a 10 X 10 inch glass or ceramic baking dish. Spread apples into bottom of baking dish and sprinkle with flour mixture. Bake at 375° for 45 minutes until topping is lightly browned. Serve warm or at room temperature.

Makes 6 servings. Per serving: 103 calories, 1 g. protein, 3 g. fat, 18 g. carbohydrate, 4 mg. Cholesterol, 13 mg. Sodium.

Apple Dip

2 c. of powdered sugar

1 large brick of cream cheese

A dash of milk

1 jar Mrs. Richardson’s Butterscotch/Carmel topping

Skor toffee bits

Blend until smooth and lump free. Smooth onto plate or platter. Top with Mrs. Richardson’s Butterscotch/Carmel Ice Cream Topping, as much as you want. (I just dip a spoon into the jar

and then let it run off spoon in whatever pattern I am in the mood for.) Then top with Skor chips or Toffee Chips. Cut apples into slices and enjoy.

Apple Dumplings

This is Auntie Dagmar's recipe. Yum!

SIFT: 3 c. flour 1 tsp salt 4 tsp baking powder

CUT IN: 8 Tb shortening

ADD: 1 ½ cups milk. Mix lightly together and cut into 16 equal pieces.

SIMMER for 10 minutes: 1 ½ cups brown sugar 1 ½ cups white sugar

½ cube butter 2 cups boiling water

Peel 8 large cooking apples slice in halves and core. In center of each half put 1 tsp. sugar,

1 small piece of butter and a dash of cinnamon.

Roll out dough. Place half apple in center and fold dough over. Place in baking dish –

not too close. Pour boiling syrup over apples. Bake at 35° for 50 minutes. Baste syrup

over dumplings when it has been in the oven about 30 minutes and again after done cooking.

Serve warm with whipped cream or ice cream.

Apricot Cobbler

1 lb. apricots – washed, halved, pitted (can use canned)

1 c. flour 1 egg (slightly beaten)

1 c. sugar ½ tsp salt

¼ c. shortening 2 tsp baking powder

Place fruit in 8 X 8 baking dish. Combine all remaining ingredients and sprinkle over apricots. Bake 30 minutes at 350°. Serve with fruit and whipped cream.

VARIATION: Sprinkle a handful of brown sugar over apricots before putting other ingredients on top.

NOTE: This also works with peaches, fresh or canned

Ruby's Banana Pudding

Pudding Filling:

2 cups milk in 2 or 3 qt pot on low heat burner to scald or heat {do not boil}

While it heats mix: 1 c. sugar

1/4 c. corn starch

4 egg yolks

a little water {enough water to make a loose paste,maybe 1/4 cup}

When milk begins to smoke a little pour sugar mix into milk and stir constantly until it thickens. take off heat and add: 3/4 stick butter or less if desired

2 Tb vanilla

You want an easily pouring consistency. In a 9x13 glass baking dish pour a thin layer of filling on bottom. The big size vanilla wafers{I use Nilla brand} lay a single layer wafers on top of filling. Next peel good ripe banana and slice crosswise and put a later banana over wafer layer. Repeat until all wafers are used with whatever banana is needed. Pour all filling over top making sure it is loose enough to fall between wafers. You want it to cover all wafers and bananas.

Beat egg whites until they peak Add 6 Tablespoon sugar, Beat until peaks again. Spread on top and brown in a moderate {350] oven until medium brown,.

Enjoy warm or cold.

Chocolate Delight in a Mug

Betty Crocker and Krusteaz mixes seem to work the best, for some weird reason.

½ cup mix

1/3 cup water

Mix well, microwave for 90 seconds.

Add-ins: crushed cookies, peanut butter, chocolate chips, nuts, fudge, etc

Toppings: whipped cream, marshmallows, powdered sugar, etc

Here are some recipes, but the combinations are endless.

Peanut Butter Swirl Cake

½ cup chocolate cake mix

1/3 cup water

1 Tbls peanut butter

Chocolate syrup

Mix cake mix and water. Swirl in peanut butter. Microwave for 90 seconds. Drizzle with chocolate sauce

Rocky Road Cake

½ cup chocolate cake mix

1/3 cup water

Mix well and microwave for 90 seconds. Top with marshmallows, chocolate chips, and chopped nuts. Microwave for another 10 seconds.

Banana Nut Bread Cake

½ cup Banana Nut Muffin Mix

1/3 cup water

1 Tbl chopped nuts

1 tbl chocolate chips

Powdered sugar

Mix first 4 ingredients together, microwave for 90 seconds. Dust with powdered sugar.

Molten Chocolate Cake

½ cup chocolate cake mix

13/ cup water

Hot fudge topping

Stir together cake mix and water. Drop teaspoons of fudge topping. Microwave for 90 seconds. Serve with ice cream or whipped topping.

Oreo Cookie Cake

½ cup white cake mix

1/3 cup water

2 crushed Oreo cookies

Stir together cake mix, water, and 1 cookie. Microwave for 90 seconds. Top with 2nd cookie and whipped topping.

Dutch Oven Apple Crisp

Apple Crisp Instructions:

* Line dutch oven with tin foil. Spray with Pam.

* Make apple crisp, per instructions belowJ

* Put lid on and place oven on about 12 charcoal bricks (or comparable amount of natural coals) and appr 9 coals on the lid.

* It will take 40 - 55 minutes to cook, but check after 30 min to see progress. Crust should be golden brown and mix cooked throughout (although it is pretty good a little doughy).

* A few minutes before it is done, sprinkle sugar/cinnamon mix on top and serve.

For each apple crisp:

Apple Crisp

4 c. dehydrated apple slices 2 tablespoons lemon juice

½ cup brown sugar ½ teaspoon cinnamon

½ teaspoon nutmeg 1/3 cup flour

1/3 cup granulated sugar 1/3 cup rolled oats

½ stick (4 T. cold unsalted butter) (uncooked oatmeal)

½ cup chopped walnuts

Combine 4 c. apple slices, 4 c. boiling water. Set aside for 5 min. In a separate bowl combine brown sugar, cinnamon and nutmeg and stir into apples. Set aside. In another bowl combine flour, sugar and oats. Cut butter into 8 pieces, and using a pastry blender or 2 knives, cut butter into flour until mixture looks like crumbs. Stir in walnuts. Butter a 10 inch Dutch oven. Spread apples into bottom of oven and sprinkle with flour mixture. Bake at 375° for 45 minutes until topping is lightly browned. Serve warm or at room temperature.

Dutch Oven Peach Cobbler

* Line dutch oven with tin foil. Spray with Pam.

* In a bowl, mix one box of yellow cake mix per directions.

* Pour mix into oven and add two large drained cans of sliced peaches and gently stir.

* Put lid on and place oven on about 12 charcoal bricks (or comparable amount of natural coals) and appr 9 coals on the lid.

* It will take 40 - 55 minutes to cook, but check after 30 min to see progress. Crust should be golden brown and mix cooked throughout (although it is pretty good a little doughy).

* A few minutes before it is done, sprinkle sugar/cinnamon mix on top and serve.

German Chocolate Brownies

½ c. butter 4oz. German sweet chocolate (broken in squrs.)

½ c. sugar 1 tsp. vanilla extract

2 eggs (lightly beaten) 1 c. all purpose flour

½ tsp. baking powder ¼ tsp. salt

Topping:

2 Tbl butter ½ c. packed brown sugar

1 c. flaked coconut ½ c. chopped pecans

2 Tbl. Corn syrup 2 Tbl. Milk

In saucepan, melt butter and chocolate, stirring until smooth. Cool slightly. Add sugar and vanilla; mix. Beat in the eggs. Mix in flour, baking powder and salt. Pour into a greased 9x9” pan. Bake at 350 for 18-22min or until brownies test done. For topping, combine butter and brown sugar in a bowl. Add coconut, pecans, corn syrup and milk; mix well. Put on top of warm brownies evenly. Broil several inches from heat for 2-4min until top it brown/bubbly.

Icebox Sandwiches

1pkg. instant vanilla pudding

2 c. cold milk

2 c. whipped topping

1 c. mini semi-sweet chocolate chips

Graham cracker squares

Mix pudding and milk according to package directions and refrigerate until set. Fold in whipped topping and chocolate chips. Place crackers on baking sheet; top each with about 3 Tbl. Filling. Place another graham cracker on top. Freeze for 1hr. or until firm. Wrap individually in plastic wrap; freeze. Serve frozen.

Grandma Seibert's Lemon Bars

Crust: 1 c. butter, softened 1/2 c. powdered sugar

dash salt 2 c. flour

Combine all ingredients and mix well. Press into 9x13 pan. Bake 350 degrees for 15 mins. until nicely browned.

Filling: 4 eggs, beaten 1/4 c. flour

2 c. sugar 6 T. lemon juice

Combine flour and sugar; mix in beaten eggs and juice. Pour into cooled crust. Bake 350 degrees for 25 mins. or until set. Cool and sprinkle with powdered sugar.

Milk Chocolate and Peanut Butter Bars

1 c. peanut butter 1 tsp vanilla extract

6 T. butter, softened 1 c. all purpose flour

1 1/4 c. sugar 2 c. choc. chips

3 eggs

Preheat oven to 350 degrees. In lg. mixer bowl, combine peanut butter and butter; beat until smooth. Add sugar, eggs, and vanilla. Beat until creamy. Blend in flour and salt. Stir in 1 c. choc. chips. Spread into a 9x13" baking pan. Bake 25-30 mins, until edges begin to brown. Sprinkle remaining choc chips over top of baked mixture. Let stand 5 mins. until morsels become shiny and soft. Spread choc evenly over the top.

Muddy Buddies

9 c. Rice Chex

1 c. semi-sweet chocolate chips

1/2 c. peanut butter

1/2 c. butter

1 tsp. vanilla

1 1/2 c. powdered sugar

Measure cereal into large bowl. Set aside. In a 1 qt. microwavable bowl, microwave chocolate chips, peanut butter, and butter uncovered on High 1 minute. Stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Add powdered sugar. Stir until well coated. Store in an airtight container.

Nina's Peanut Butter Squares

1 lb. peanut butter 1 stick melted margarine

½ c. brown sugar 2 ½ c. powdered sugar

1 ½ tsp. vanilla

Mix above ingredients in mixer until firm, then knead with hands until smooth if necessary. (Sometimes the dough gets too stiff for the mixer to handle.) Spread mixture into 9x13 pan.

Cover with chocolate coating made by mixing:

6 Tbsp. butter 6 oz. choc. chips

Melt butter and choc. chips over medium heat in a saucepan. If desired, can add a couple of ounces peanut butter to this mixture. Stir until glossy. Spread over peanut butter mixture in the pan and refrigerate. Cut into squares when cool.

Peach Berry Cobbler

Fruit Mixture: Topping:

¼ c. sugar 1 c. flour

¼ c. br. Sugar ½ c. sugar

1 T. cornstarch 1 ½ tsp. baking powder

½ c. water ½ tsp. salt

1 T. lemon juice ½ c. milk

2 c. sliced fresh or frozen peaches ¼ c. softened butter

1 c. fresh or frozen blueberries ¼ tsp. nutmeg

Heat oven to 375 degrees. In 3-quart saucepan, mix ¼ c. sugar, br. sugar, and cornstarch. Stir in water. Cook over medium heat 7-9 mins, stirring constantly until thickened. Stir in lemon juice, peaches, and blueberries. Pour into an ungreased 8”glass baking dish.

Topping: In med. bowl, mix flour, ½ c. sugar, baking powder, and salt. With electric mixer on medium speed, beat in milk and butter until smooth. Spoon over fruit mixture. Sprinkle with 2 T. sugar and the nutmeg. Bake 40-45 mins. or until golden brown. Cool at least 15 mins. before

serving. Serve warm or cool.

Rich Chocolate Chip Toffee Bars

2 1/3 c. flour 2 c. choc. chips

2/3 c. br. sugar 1 c. chopped nuts

¾ c. butter 1 can (14 oz.) sweetened condensed milk

1 egg, slightly beaten 1 ¾ c. toffee baking bits

Heat oven to 350 degrees. Combine flour and br. sugar in large bowl. Cut In butter until mixture becomes crumbly. Add egg; mix well. Stir in 1 ½ c. nuts and choc. chips, reserving remainder of each. Set aside 1 ½ c. mixture. Press crumb mixture in 9x13 pan. Bake 10 mins. Pour sweetened condensed milk (make sure not to use evaporated milk!) evenly over crust. Sprinkle remaining

½ c. toffee bits, then choc. chips, and crumb mixture. Bake 25- 30 mins. or until golden brown. Top with ¼ c. toffee bits. Cool. Cut into bars.

Peanut Butter Brownie Dream

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!)

1 c. peanut butter

8 oz. package cream cheese, softened

1 c powdered sugar

8 oz. tub Cool Whip, thawed

Chocolate syrup for garnish (make your own or buy from the store)

Line a square baking dish with foil hanging over the edges to create handles. This will make it easier to lift the dessert out of the pan when it is done. Spray the foil with cooking spray.
Prepare brownie mix according to package directions and spread into the prepared square pan. Bake according to package directions.
Allow the brownies to cool completely.
With your mixer, whip an 8 ounce package of softened cream cheese until it is light and fluffy. Add in peanut butter and mix for a minute to combine. Slowly add in powdered sugar. At this point, the mixture will be very thick.
Add in Cool Whip and mix until the filling is light and fluffy.
Spread the filling over the brownie layer and place in the refrigerator for at least an hour.
Right before serving, cut the dessert into small pieces, drizzle with chocolate syrup, and serve.
Store leftovers covered tightly in the refrigerator. From CenterCutCook

Conference Popcorn

1 bag corn pops

1 1/4 c. sugar

2 squares butter

1/4 c. water

Bring to boil on stove and cook to a hardball stage (~3min). Put corn pops in a large paper bag. Pour syrup over corn pops and shake. Pour into a large bowl to cool.

Rice Krispies

3 Tb. butter

4 c. marshmallows

6 c. rice krispies cereal

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Add rice krispies cereal and stir well coated. Spray a 9x13 pan and squish into pan.

Mama Savoldi's

RECIPES