Category: Desserts

INGREDIENTS

Crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 Tbsp sugar
1/2 tsp cinnamon

Filling:
3 large pkg cream cheese
3/4 cup sugar
4 eggs
1 8oz pkg semi-sweet chocolate
1 cup sour cream
2 Tbsp instant coffee dissolved in 1/3 cup hot water, cool
1/3 cup Kahlua
2 tsp vanilla
1 cup whipping cream

DIRECTIONS

Crust:
Combine the crust ingredients and pat into a 9qt spring form pan and bake for 10 minutes in a 350 degree oven.

Filling:
Cream cheese until smooth. Add sugar and add eggs one at a time. Beat until smooth. Melt chocolate and add. Pour into pan. Bake 45 minutes in a 350 degree oven. Cool completely and refrigerate overnight. Beat cream and garnish.

INGREDIENTS

6 eggs, seperated
2 pkgs ladyfingers
1 large pkg chocolate chips
4 Tbsp sugar
6 Tbsp cold water
1 tsp vanilla
1/2 tsp almond extract
2 cups whipped cream, divided

DIRECTIONS

Split ladyfingers and cut off 1/8″ from one end of each and line bottom and sides of 9″ springform pan. Combine water, chocolate, and sugar in a pot and melt over low heat and cool. When cool, stir in beaten egg yolks and chill. Add salt and extracts and stir. Beat egg whites stiff and place chocolate mixture over. Add 1 3/4 cups whipped cream and fold all together. Pour in prepared pan. Freeze. Serve with remaining whipped cream and shaved chocolate. Serves 12.

INGREDIENTS

1/2 cup butter
1/2 cup sugar
2 eggs
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 tsp almond extract
10 Italian prune plums or any other fresh fruit (except bananas) cut up

DIRECTIONS

Cream sugar and butter. Add eggs. Add dry ingredients. Spread in 8″ square pan. Top with fruit and sprinkle with 1/4 cup sugar mixed with 1 tsp cinnamon. Bake at 350 degrees for 35 minutes. Can be doubled for 9 x 13 pan.

INGREDIENTS

lb can peaches
lb can pears
lb can bing cherries
lb can pineapple chunks
lb can apricots
1 box frozen strawberries or raspberries (thawed)

DIRECTIONS

Drain and save the syrups, but not the cherry or strawberry syrups. Place the fruit in layers in a 12 cup casserole (glass) and sprinkle brown sugar and cinnamon on each layer. Combine the juice of 1 lemon and 1 orange with 1/2 cup Grand Marnier and pour over and dot with butter. Bake at 350 degrees for 45 minutes. Mix 3/4 cup juices, 1/4 cup cornstarch and pour over. Bake an additional 15 minutes.

INGREDIENTS

6 eggs
1 cup sugar
1 cup honey
2 Tbsp oil
1/2 cup raisins
1/2 cup chopped nuts
1/4 cup chopped citron
1/2 tsp allspice
1 tsp ground cloves
1/2 tsp cinnamon
2 tsp apricot or plum brandy
1 1/2 tsp baking powder
1 tsp baking soda
3 2/3 cups flour

DIRECTIONS

Beat eggs well. Add sugar gradually and continue beating until light. Stir in honey and oil and then the rest of the ingredients. Sift flour, baking powder and soda together and add last. Pour into paper lined and oiled 9 x 13 pan or a tube pan and bake at 310 degrees 1 hour. Invert pan and allow cake to cool before removing.

INGREDIENTS

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 can flaked coconut
1 small pkg chocolate chips
1 cup chopped nuts
1 can sweetened condensed milk

DIRECTIONS

Melt butter in a 9 x 13 pan while preheating oven to 375 degrees. Layer each remaining ingredient over the butter. (Do Not Mix). Bake 25 minutes. Cool pan on a rack. Cut in small squares. Makes about 48.

INGREDIENTS

1 can bing cherries
1 pkg cherry gelatin
1 cup sweet red wine

DIRECTIONS

Drain cherries. Heat the juice and dissolve gelatin. Add wine and cherries and refrigerate. Can be doubled.

INGREDIENTS

1 pkg gingerbread mix
1 small can evaporated milk
1/3 cup water
2 cups sliced fresh peaches or bananas

DIRECTIONS

Mix together the mix, milk, and water. Beat until smooth. Pour into greased and floured 8″ square pan. Bake 350 degrees 30 – 35 minutes. Remove to wire rack. When cold, split to make two layers. Fill and top with whipped cream and fruit. Refrigerate until set and then serve.

INGREDIENTS

1/4 cup brown sugar
1 Tbsp melted butter
1 cup flaked coconut
6 canned or fresh peeled peach halves
6 Tbsp Grenadine syrup
1 quart vanilla ice cream

DIRECTIONS

Mix together the sugar and butter. Toss mixture with coconut. Brown lightly in 350 degree oven about 5 minutes. Cool. Place a peach half hollow side up in dessert dish. Fill hollow with 1 Tbsp syrup. Top with scoop of ice cream and coconut topping. Serves 6.

INGREDIENTS

6 Tbsp Grand Marnier, divided
2 Tbsp orange juice
1 1/4 cups fine dry macaroon crumbs
5 eggs, separated
1/2 cup + 3 Tbsp sugar, divided
1 Tbsp finely grated orange rind
pinch of salt
2 cups heavy cream, softly whipped

DIRECTIONS

In a small bowl mix 3 Tbsp Grand Marnier and the juice. Add crumbs; stir to blend; set aside. Meanwhile in a small bowl beat yolks with 1/2 cup sugar 5 minutes or until very pale and thick. Combine grated rind and remaining 3 Tbsp Grand Marnier and stir into egg mixture. Set aside. In a large bowl with clean beaters, beat egg whites with salt until soft peaks form. Gradually beat in remaining 3 Tbsp sugar just until mixture holds a point but is not stiff or dry. Add egg yolk mixture and whipped cream. Gently fold mixtures together until barely blended. Spoon 1/2 the mixture into parfait or wine glasses, filling them about halfway. Sprinkle with half the crumb mixture. Top with remaining mousse. Sprinkle with remaining crumbs. Freeze about 1 hour and then cover each one. Freeze from 3 hours to 4 weeks. Serve directly from the freezer. Makes 12.