Category: Desserts

Jun 04

Rhubarb Custard Pie

Ingredients:

  • 9″ pie crust
  • 3 eggs
  • 2 2/3 T milk
  • 1 1/2 cups sugar
  • 4 T flour
  • 3/4 tsp nutmeg
  • 5 cups cut-up pink rhubarb
  • 1 T butter

Preparation:

  1. Beat eggs and milk slightly.
  2. Stir in sugar, flour, nutmeg.
  3. Mix in rhubarb and pour into crust.
  4. Dot filling with butter and cover with lattice top.

Bake 50-60 minutes at 400 degrees until nicely browned. Serve warm.

From the Kitchen of: Bonnie de Arteaga

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Jul 21

Keto – Creamy Chocolate Mousse

Ingredients:

  • 1/2 cup heavy cream
  • 2 T cocoa powder
  • Pinch stevia
  • 1/2 tsp vanilla
  • Pinch sea salt

Preparation:

  1. Place all ingredients in a Mason jar and shake for 2-3 minutes.

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Posted in Desserts, Keto, Snacks

Jul 21

Keto – Chocolate Lava Cake

Ingredients:

  • 1 egg
  • 3 T cacao powder
  • 1 T non-dairy milk
  • 2 T coconut oil or butter, melted
  • ½ tsp vanilla extract
  • 2 T powdered sugar substitute (such as Swerve), or pinch stevia, to taste
  • ¼ tsp baking powder
  • Pinch sea salt

Preparation:

  1. Whisk ingredients together.
  2. Coat a mug with cooking spray and pour in batter.
  3. Microwave for 1 minute 30 seconds. (or just 1 minute for gooey center)

Cool 5 minutes before inverting on plate.

Optional Drizzle: Melt 1/2 T coconut oil or butter with 1/2 T almond butter. Stir in 1/2 tsp cacao powder and 10 vanilla stevia drops.

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Posted in Desserts, Keto

Dec 22

Great-Grandma’s Gingerbread Cut-Out Cookies

Ingredients:

  • 1/2 cup shortening (or butter/margarine)
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 1/2 cup buttermilk
  • 3 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp allspice

Preparation: Cream shortening, brown sugar, molasses, and buttermilk together in mixer bowl. (will be runny) Mix dry ingredients in separate bowl and add to wet ingredients. (Chill if desired.)

Roll 1/4″ thick and cut out. Bake on lightly-greased cookie sheet at 375 degrees for 10-15 minutes.

Decorate with frosting or icing.

Serves: ~26 cookies

From the kitchen of: Alberta Carriveau

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Posted in Desserts, Pot Luck

Jun 30

State Fair Cream Puffs

Ingredients:

  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 2 tablespoons milk
  • 1 egg yolk, lightly beaten
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • Additional confectioners’ sugar

Preparation: In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.

In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners’ sugar. Refrigerate leftovers.

Serves: 10 cream puffs
Prep: 25 min. Bake: 35 min. + cooling
Nutrition Facts: 1 filled cream puff equals 340 calories, 29 g fat (17 g saturated fat), 196 mg cholesterol, 197 mg sodium, 14 g carbohydrate, trace fiber, 5 g protein.

Originally published as State Fair Cream Puffs in Taste of Home June/July 1999, p67

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Posted in Desserts

Nov 05

Caramel Apple Salad

Ingredients:

  • 6 Snickers candy bars, chopped into bite-size pieces
  • 4-6 medium apples, cored and diced
  • 5.1 oz. package vanilla instant pudding (I use half butterscotch)
  • ½ cup milk
  • 16 oz. Cool Whip
  • ½ cup caramel topping

Preparation: Whisk dry pudding powder, milk, and cool whip together until well combined. Stir chopped apples and Snickers into pudding mixture. Place in a large bowl and drizzle with caramel.

Option: Some people like to mix in peanuts.

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Posted in Desserts, Pot Luck, Salads

Jun 25

Dirt Cake with Gummy Worms

Ingredients:

  • 15 1/2 oz package Oreo Cookies
  • 1/2 cup butter
  • 8 oz package cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 3 cups milk
  • 2 packages (3.4 ounces each) vanilla or chocolate instant pudding mix
  • 12 oz carton Cool Whip (regular or chocolate)
  • gummy worms or bugs

Preparation: Wash and dry a clean flower pot. Line pot with plastic wrap. If there’s a hole in the bottom of the pot, place the pot in saucer or dish.

Crush Oreos until they resemble potting soil. Set aside.

Cream the butter, cream cheese, powdered sugar and vanilla extract together. Set aside.

Combine the milk and pudding mix until smooth and fold in the Cool Whip. Then fold in the creamed butter mixture until consistency is rich and smooth.

Layer the crushed Oreos, pudding mixture, and gummy worms/bugs, alternating. The last layer on top should be the crushed Oreos with a couple worms sticking out. Place a few gummy worms/bugs on top.

Chill for 3 to 4 hours before serving. Serve with toy trowel. If desired, garnish with artificial or edible flowers.

 

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Jan 02

Green Jello

Ingredients:

  • 1 large can crushed pineapple
  • 12-15 marshmallows or 1 1/2 cup miniature marshmallows
  • 1 package lime Jello
  • 1 cup cottage cheese
  • 1/2 cup chopped nuts
  • 1 cup whipped cream

Preparation: Drain pineapple and add water to make 1 1/2 cups juice. Put in saucepan and boil for 1 minute. Add marshmallows and melt. Add lime Jello and dissolve. Let cool until thickened. Add crushed pineapple, cottage cheese, nuts and whipped cream and stir.

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Posted in Desserts, Pot Luck

Dec 31

Peanut Butter Blossoms

Ingredients:

  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 T milk
  • 1 tsp vanilla
  • 36 Hershey kisses, unwrapped

Preparation: Blend dry ingredients in bowl. Cream shortening and peanut butter in large bowl. Gradually add sugars. Stir in egg, milk, and vanilla. Mix in dry ingredients.

Shape into rounded balls and roll in sugar. Bake at 375 degrees on ungreased cookie sheet for 8 minutes. Remove from oven, place a kiss on top of each cookie, pressing down so cookie cracks around the edge. Bake for another 2-5 minutes. (stand at oven door and watch – the tips of the kisses burn easily – better to be underdone and chewy).

Makes: 36 cookies

From the kitchen of: Bonnie de Arteaga

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Apr 12

Grandma’s Red Jello

Ingredients:

  • 10 ounces frozen sliced strawberries
  • 1 cup boiling water
  • 6 oz strawberry flavored gelatin
  • 2 cups chilled Cool Whip

Preparation: Drain strawberries reserving syrup. Pour boiling water over gelatin stirring until gelatin is dissolved. Add enough cold water in the reserved syrup to measure one cup. Stir into dissolved gelatin. Chill until almost set.

In chilled bowl beat gelatin until foamy, fold in gelatin, strawberries and Cool Whip. pour into mold. Chill until firm. Garnish with Cool Whip and strawberries.

From the kitchen of: Ruth Carriveau

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Posted in Desserts

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