Donna's Recipe Club

Desserts

CHOCOLATE CINNAMON ROLLS
Contributor: Marian
From Recipes of Presbyterian Women 1968

Dissolve yeast in water in mixer bowl; add shortening, salt, 1/4 cup sugar, egg, cocoa and 1 cup flour. Beat 2 minutes at medium speed or 300 strokes. Scrape sides of bowl. Stir in remaining flour; blend well. Cover bowl with cloth; let rise in warm place till double in size, about 1 hour. Stir down by beating 25 strokes. Turn soft dough out on well floured cloth covered board. Roll into 9 x 12 inch rectangle. Spread with soft butter. Sprinkle with mixture of sugar and cinnamon. Roll as for cinnamon rolls; pinch edge into roll. Cut into 12 pieces or more. Place cut side down in greased 8 x 8 inch pan. Let rise until double in size, about 40 minutes. Bake for 25 minutes at 375 degrees. Remove from pan; frost immediately with icing of powdered sugar moistened with cream or milk. Sprinkle with chopped nuts. Serve while warm or heat in bun warmer. Smaller rolls may be made by stretching out roll and cutting into 18 or 20 pieces; place in well greased muffin tins and shorten baking time slightly. Yield: 12 servings.

Scrambled Brownies
Contributor: Marian
Caught this one in the paper today from "Donna's Day: Creative Family Fun."

For an unusual weekend snack, stir up a batch of "scrambled brownies." Follow recipe on a purchased brownie mix for the batter, pour into a greased frying pan and scramble until cooked. The final product is yummy served in a bowl with a scoop of ice cream.

PEACH KUCHEN
Contributor: Marian

Blend above with pastry blender. Pat firmly into a square pan. Place sliced peaches, fresh or canned on top.

Sprinkle with a mixture of:

Bake in a 8 1/2" x 8 1/2" pan at 400 degrees for 15 minutes. Meantime, beat 2 egg yolks and stir into 1 cup cream or hmg. milk. Pour over top and bake 30 minutes longer.

*Note As to the the peaches, use one can of drained sliced peaches; if fresh, use as many slices of peaches as needed, eg: enough to cover the crust. If using canned peaches I prefer the Elberta peaches with light syrup if you can find them.

BANANA PUDDING
(To DIE for...)
Contributor: Donna

Beat cream cheese until smooth, and condensed milk and mix well. Add the milk a little at a time to the cream cheese mixture. Add the pudding mix and beat well until smooth. Add cool whip last and mix until smooth. Do not mix too long or the mixture will not be fluffy. Layer with nilla wafers and sliced bananas.
The pudding mixture will freeze well.

SIMPLE DESSERT
Contributor: Melinda
Here is a simple dessert that is low in calories and very yummy!

Put a layer of angel food cake in the bottom of a bundt pan. Then a layer of fruit cocktail. Continue doing this until cake and fruit are gone. Mix Jell-O and put in refrigerator until Jell-O starts to thicken but can still pour from spoon. Pour over cake and fruit layers. Chill until solid.
Remove from bundt pan by dipping in a sink of warm water for around 30 seconds. Put on a cake plate. Return to refrigerator for 1 hour and then frost with Cool Whip.

AMISH BROWN SUGAR PIE
Contributor: Ken

Sugar milk pies were called Miliche Flitche, or "Poor Man's Pie", because of the simplicity of their ingredients.
Preheat oven to 350. In the pie shell, place brown sugar, flour, and salt. Mix with your fingers. Pour the evaporated milk over the flour and sugar, but do not stir or mix this in. dot with butter, and drift with cinnamon liberally over all. Bake for 50 minutes, or until the filling just bubbles up in the middle. The filling will never completely set, but that's the way it is suppose to be. This pie is better eaten at room temperature. If you refrigerate leftovers, reheat them in the oven before serving.
Note: Recipe can be doubled and prepared in a 10" pie shell. For that size, bake 1 hour and 20 minutes.

FRENCH COCONUT PIE
Contributor: Jan Talavera

Preheat oven to 350°. Combine ingredients. Pour into 9-inch unbaked pie shell. Bake for 50 minutes or until filling is firm (when gently shook)and golden brown on top.

HAWAIIAN COCONUT PIE
Contributor: Leah

Drain the pineapple, reserve liquid. Add all ingredients into the pan in the order listed above, pineapple and liquids last. Select , and start.

LOW FAT BANANA SPLIT PIE
Contributor: Kristie Dossett

Using an 8 inch pie pan, process the stars until they make fine crumbs. Mix the butterbuds following package directions. Pour a small amount of butterbuds into the cracker mixture. Add more if needed. Press into pan. Let yogurt stand at room temperature until just around the sides of the yogurt are thawed. I usually use my kitchen aide and mix up the yogurt until it's creamy. Slice the banana's and place around the bottom of the pie, pour the yogurt on top. Place in freezer until ready to serve. To be completely frozen again keep in the freezer for at least 6 hours. Better yet, I always make it the day before I need it. When ready to serve set it out for about five minutes. Cut and serve with whipped cream, fudge topping and cherries.
Wow!!! It will knock your socks off. The Cinnamon from the Graham Cracker Stars adds just a little extra taste. NOTE: Sometimes I use my springform pan. I don't put the graham cracker mixture up the sides just on the bottom. And I use a little more frozen yogurt.

ORANGE BALLS
Contributior: Leah

Crush vanilla wafers fine. Mix all ingredients, except coconut, together well. Roll into balls and roll in coconut. Serve.

PINE BARK
Contribuutor: Jody

Line a shallow pan with foil and lay the crackers on the bottom. Bring sugar and butter to rolling boil for 3 minutes. Pour this over the crackers and bake at 400° for 6-7 minutes. Remove from oven and sprinkle the chips over and spread them as they melt. Put in the refridge until chocolate is hard. Break into small chunks and enjoy!

WHOOPY PIES
Contributor: Betty

Drop by spoonfuls, do not grease pan. Bake in 350° to 375° oven for 15 minutes.
Filling: Beat until light and fluffy. Match for size, fill like sandwich and wrap individually in Saran Wrap or waxed paper. Enjoy.

THE GREATEST BROWNIES IN THE WORLD
Contributor: Leah

Use a very large cookie sheet.
In a large bowl, sift 2-cups of self-rising flour and 2 cups sugar. Set aside.

In a saucepan, add:

Bring water to a boil then pour over the flour & sugar mixture. Then add: Mix well, the pour into the large cookie sheet, and bake in a preheated 300° oven for 30 minutes.
ICING for Brownies: Bring margarine, cocoa, and buttermilk to boil; add vanilla, sugar and pecans. Mix well and spread over brownies immediately.

COOKIE DOUGH BROWNIES
Contributor: Kristine Black

FILLING: GLAZE: In a mixing bowl, combine sugar, flour, cocoa, and salt. Add oil, eggs, and vanilla; beat at medium speed for 3 minutes. Stir in walnuts. Pour into a greased 9 X 13" pan. Bake at 350° for 30 minutes or until brownies test done. Cool completely. For filling, cream butter and sugars in a mixing bowl. Add milk and vanilla; mix well. Beat in flour. Spread over the brownies; chill until firm. For glaze, melt shortening and chocolate chips in a saucepan, stirring until smooth (I melt it in microwave about 2 minutes).
Spread over filling layer. Immediately sprinkle with nuts, pressing down slightly. I usually omit walnuts, and stir mini chocolate chips into filling.

CHOCOLATE PEANUT BUTTER PIZZA
Contributor: Susan

Heat oven to 375 degrees. In large bowl, combine sugar, brown sugar, margarine, peanut butter , vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour. Press dough evenly over bottom of 12 or 14 inch pizza pan, forming rim along edge. Bake at 375 degrees for 10 minutes. Sprinkle with marshmallows and chocolate chips; continue to bake for 5-8 minutes or until marshmallows are puffy and lightly browned. Cool; cut into wedges. Store in tightly covered container. Serves 20.
It is a really easy recipe and you can use store bought dough. Actually you can top it any way you want, mint chips, nuts, toffee bits, use a chocolate chip crust, whatever your heart disires. It is very versatile.
Hope you enjoy it.

PINK STUFF
Contributor: Debra Harris

Mix all ingredients together and chill for a couple of hours.

ICEBOX BUTTER HORNS
Contributor: Betty Decker
Recipe by Bonnie Wiggins

In large bowl, dissolve yeast in water. Add milk, sugar, egg, salt and 3 cups flour. Beat until smooth. Beat in butter and remaining flour. (Dough will be slightly sticky). Do not knead. Place in greased bowl. Cover and Refrigerate over night. Punch down dough. Divide in half.
On floured surface, roll each half into a 12 inch circle. Cut each circle into 12 pie shaped wedges. Beginning at the wide end roll up the wedges. Place rolls point side down 2 inches apart on greased baking sheet. Cover and let rise about 1 hour. Brush with butter and bake at 350 for 15 to 20 minutes.

FRUIT PIZZA
Contributor: Allison
This recipe looks and tastes great.

Crust: Blend shortening, sugar and vanilla. Add egg. Stir in milk, flour, baking powder and salt.
Divide dough in half, chill for one hour. Roll dough and place into 2 pizza pans. Bake for 8 min. at 375 degrees. Cool.

TOPPING:

Cream ingredients and spread over cooled crusts. Layer fruits such as peaches, strawberries, kiwi, bananas, blueberries, etc. over the cream cheese mixture.

APRICOT GLAZE:

Heat jam and water in a pot. Strain. Brush over sliced fruit.

CHOCOLATE PIZZA
Contributor: Kris Black

In a microwave safe bowl, combine 2 1/2 cups vanilla chips and the chocolate chips. Microwave on high for 2 minutes; stir. Microwave for 1-2 minutes; stir until smooth. Immediately add marshmallows, cereal, and walnuts; mix well. Spread evenly on a 13" pizza pan that has been coated with non stick cooking spray. Arrange cherries on top; sprinkle with coconut. Microwave the remaining vanilla chips on high for 1 minute. Add oil and stir until smooth. Drizzle over pizza. Chill until firm. Serve at room temperature. 16-20 servings

CREAM CHEESE BARS
Contributor: Melinda Smith

Roll one can of crescent rolls to fit a 9 x 13 pan. Mix cream cheese, egg yolk, vanilla and regular sugar together. Pour over rolls. Roll the next out to fit pan and place on top of cream cheese mixture. Beat egg white with a fork. Pour over top. Bake at 350 degrees until golden. (Check after 15 minutes). Glaze with powdered sugar and milk while hot. Refrigerate, but serve at room temperature.

BLUE RIBBON BROWNIES
Contributor: Melanie
My daughter won a blue ribbon at our county fair for these brownies.

Cream together butter and sugar until light and fluffy. Add eggs and beat well. Sift together flour, cocoa and salt. Add gradually to sugar mixture mixing until well blended. Stir in vanilla and nuts. Spread in 2 11x 16 pans. Bake at 350 for 25 minutes.



Come visit us, these pages are about me and my family.

INDEX|| Favorite Links Page|| Web Ring Page|| Home|| Join the Recipe Club

Sign Guest Book Guestbook by GuestWorld View Guest Book

Note: If you are a contributor, and you wish to remain anonymous, report a typo, add your name, have your full name, or email posted, please email me.
Donna Hansen
This page hosted by Get your own Free Home Page