Desserts

DESSERTS

Fruit Salsa

–Anna Kay Waddoups

4 peaches
1 pound strawberries
6 apples
2 bananas
1/4 to ½ cup brown sugar

Finely dice all fruit.  Mix together and add brown sugar.  Mixture may be used immediately, but the flavors blend better when allowed to set for a couple of hours or over night.

**Any combination of three or more fruits may be used in any amount.

Dipping Chips

Flour tortillas
cinnamon sugar

Lightly spritz tortilla with water.  Sprinkle with cinnamon sugar.  Cut with pizza cutter.  Bake at 350 degrees for approx. 5 minutes.

                           

Harry Potter Pumpkin Pasties

–Aimee Newton

16.5 oz. refrigerated sugar cookie dough
      (or you can make your own)
30 oz. can pumpkin pie filling
Powdered sugar or whipped cream

Preheat oven to 350 degrees.  Slice cookie dough into 12-18 equal slices.  Spray muffin tins with Pam and place dough in tins–making sure some goes up the sides.  Fill each cup with pumpkin pie filling.  Bake 20-25 minutes.  Remove and let cool.  Sprinkle with powdered sugar or whipped cream.

Fresh Peach Pie

–Linda Van Leeuwen

4 cups sliced peaches
1/4 cup Minute Maid Tapioca
3/4 cup sugar
1 tbsp. lemon juice

Mix together in a bowl and let stand for 15 minutes.  Put into an unbaked pastry shell.  Dot with 1 tbsp. butter.  Add top crust.  Sprinkle lightly with sugar.  Bake in preheated 400 degree oven for 45-50 minutes.

Plain Pastry

1 ½ cup flour
½  cup shortening
3/4 tsp. salt
5-6 tbsp. cold water

Mix flour and salt.  Cut shortening into flour using a fork until particles are the size of peas.  Add a little water then stir lightly with fork.  Push portions that cling together to one side of bowl each time before more water is added.  Mixture is sufficiently wet when particles will just cling together and form a ball when pressed lightly between palms of the hands.  Makes one 9-inch two crust pie.  Some cookie scraps are left over.

Pumpkin Bars

–Twila Hendrix

Cream together:

4 eggs
1 1/3 c. sugar
1 c. oil
1 16 oz. can of pumpkin

Beat until fluffy.  Then stir in:

2 c. flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
chocolate chips (optional)

Spread on an ungreased jelly roll pan.  Bake at 350 for 25-30 minutes.  Cool and frost.

Frosting:

1 8 oz. cream cheese
1 c. soft butter
2 tsp. vanilla
4 c. powdered sugar

Pumpkin Squares

–Melanee Parker

Ingredients:

4 eggs
1 2/3 c. sugar
16 oz. can pumpkin
1 tsp. baking soda
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt

Cream sugar and eggs.  Add pumpkin and oil.  Stir dry ingredients together and gradually add to wet mixture.  Pour into jellyroll pan and bake for 25-30 minutes at 350 degrees.

Frosting:
4 oz. cream cheese, softened
½ cup butter or margarine, softened
1 tsp. vanilla
1 c. powdered sugar

Chocolate Brownie Trifle

--Amy Robinson

1 pkg. brownie mix
2 (small) packages instant chocolate-fudge pudding
7 Skor bars
1 (12 oz) Cool Whip

Make brownie mix according to box directions.  Cool.  Make pudding according to box directions.  Crush Skor bars.

Layer ½ of cooked brownies on the bottom of a bowl.  Sprinkle with 3 Skor bars.  Next, layer with 1 package pudding.  Then layer one half of the Cool Whip.  Repeat for another layer.  Top with 1 crushed  Skor. Refrigerate.

Peanut Butter Fingers

  --Christy Dunn

1 c. margarine                            
1 c. sugar                                 
1 c. brown sugar
2 eggs
1 c. peanut butter

Cream together above

1 t. soda                 
½ t. salt                
2 c. oats
 2 t. vanilla
2 c. flour

Mix together.  Grease cookie sheet and press in pan.  Bake at 350 17-20 min.  Spread with peanut butter while still warm.  Frost with chocolate frosting.
             

               

           

Carmel Fruit Dip

2 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
½ cup caramel ice cream topping
Assorted fresh fruit

In a small mixing bowl, beat the cream cheese and brown sugar until smooth.  Add caramel topping; beat until blended.  Serve with fruit.  Refrigerate leftovers.  Yield:  3 cups.

Orange Cream Freezer Dessert

4 cups graham cracker crumbs
3/4 cup sugar
1 cup butter, melted
3 ½ quarts vanilla ice cream, softened
    2 cans (12 ounces each) frozen orange juice concentrate, thawed

In a bowl, combine cracker crumbs and sugar; stir in butter.  Set aside 2 cups for topping.  Press remaining crumb mixture into two greased 15X10X1 inch pans.  Cover and freeze for at least 10 minutes.

In a large bowl, combine ice cream and orange juice concentrate until smooth.  Spoon over crusts (pans will be full) Freeze for 10 minutes or until partially firm.

Sprinkle with reserved crumb mixture; gently press down.  Cover and freeze for up to 2 months.  Remove from the freezer 15 minutes before serving.  Yield: 2 desserts (24 servings each).
                       

Quick and Easy Key-Lime Pie

1 ready crust graham cracker pie crust
1 pkg. (4-serving size) lime gelatin
1/4 cup boiling water
2 containers (6 ounce) key lime pie flavor yogurt
1 tub whipped topping, thawed

In large, heat-resistant bowl, dissolve gelatin in boiling water.  Stir in yogurt with wire whisk.  Fold in whipped topping with wooden spoon.  Spread in crust.  Refrigerate overnight or at least 2 hours.  Garnish as desired.  Refrigerate leftovers.  Yield: 8 servings.

Toffee Chip Apple Dip

–Pam Oka

8 oz. Cream cheese
2/3 cup brown sugar
1/3 cup white sugar
½ cup toffee chips

Blend together and let set for a few hours–preferably overnight.  Serve with apple wedges.

Scrumptious 1-Minute Hot Fudge Sauce

2 tablespoons butter or margarine
    3-4 ounces semi-sweet baking chocolate chopped in small chunks
1 can sweetened condensed milk
1 teaspoon vanilla extract
Dash salt

Place butter or margarine and chocolate in a 2-cup or larger microwave-safe bowl.  Microwave on high 25-30 seconds.  Stir until chocolate is completely melted and smooth, micro waving a few more seconds if needed.  Add sweetened condensed milk, vanilla dn salt.  Stir well.  Microwave approximately 30 seconds more (just enough to warm sauce) and serve.

Store remaining sauce in airtight jar or container, warming in microwave as needed.  Makes about 1 ½ cups.

Apple Crisp

–Anna Kay Waddoups

6 large tart cooking apples
1 cup sugar
3/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
½ cup orange juice
6 tablespoons butter

Pour ½ cup orange juice over apples.  Combine ½ cup sugar with cinnamon and sprinkle over apples.  Sift remaining ½ cup sugar with flour and salt and cut in butter.  Sprinkle over top.  Bake 45-60 minutes at 350 degrees.  Serve with ice cream.

Poppy Seed Pound Cake

–Anna Kay Waddoups

1 pkg. yellow cake mix
1 (3 oz.) pkg. Vanilla instant pudding
1 c. water
½ c. oil
4 eggs
2 T. poppy seed
2 T. almond extract

Mix all ingredients together for 5 minutes.  Pour into greased and floured Bundt pan.  Bake at 350 degrees for 40 minutes.  Turn upside down on plate.  Cool.  Sprinkle with powdered sugar if desired.





Lemon Cheese Ball

8 oz. Cream cheese
1/4 cup butter
½ c. powdered sugar
2 Tbsp. Powdered lemonade mix