Category: Dessert

Apple Pie

11/25/2017

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Ingredients:

2 9” inch pie crusts

Filling:

6-8 Apples, peeled and sliced thinly
1 can sweetened condensed milk (or you can use 1 Cup Sugar or sweetener of your choice, or ½ cup honey)[i]
1 Orange, squeezed
2 TBS flour
½ TBS cinnamon
¼ TSP nutmeg

Directions:

Place apples in medium saucepan and squeeze the juice of 1 orange over apples
Add remaining and cook on medium high heat for 2-3 minutes, turn heat to low or off while oven preheats
Preheat oven to 425°F
Line ungreased baking dish with 1 pie crust, press edges firmly against sides
Gently put filling in pie dish
Lay remaining crust over the top pinching edges together tightly
Cut slits in top
Line edges of crust with aluminum foil
Bake pie for twenty minutes, remove foil and continue baking for additional twenty minutes
Remove from oven and cool for about two hours

[i] Sweetened condensed milk gives the pie a caramel apple taste

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Cranberry Strawberry Pie

12/4/2016

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After Thanksgiving, I had lots of leftover cranberries so I decided to use some of them to make a pie. This is the recipe I came up with. It tasted wonderful and my dessert was a big hit. It is delicious alone or served with ice cream or custard.

Cranberry Strawberry Pie

Ingredients:

2 cups cranberries
1 cup wine or orange juice
1 ½ cup sugar
1 cup strawberries, sliced
2 9 inch pie crusts

Directions:

Preheat oven to 400° Fahrenheit
In medium saucepan stir together wine and sugar
Add cranberries
Stir often over medium heat until cranberries pop for about ten minutes
Add strawberries, put lid on pan and take off heat
Prepare 1 pie crust in pie dish
Add fruit mixture
Cover with second crust.
Crimp edges
Make a few perforations in the top crust
Bake for about 40 minutes

After Thanksgiving, I had lots of leftover cranberries so I decided to use some of them to make a pie. This is the recipe I came up with. It tasted wonderful and the dessert was a big hit. It is delicious alone or served with ice cream or custard.

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Chocolate Pumpkin Layered Cheesecake

11/27/2015

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Chocolate Pumpkin Cheesecake

Ingredients:

15 oz can of pumpkin
8 oz package cream cheese, softened
1/2 cup + 2 Tbs brown sugar, packed
1 tsp pumpkin pie spice
2 large eggs beaten slightly
1 graham cracker 9 inch pie crust or gingersnap pie crust
1 cup cold milk
1 Box of Jell-O Chocolate Mousse

DIRECTIONS:

Preheat oven to 350ºF
In large bowl mix cream cheese and brown sugar on medium speed with electric mixer
Beat in pumpkin and pumpkin spice
Stir in eggs by hand
Pour mixture into pie crust
Bake for one hour
Let cool in oven for 30 minutes
Remove from oven and cool completely, about an hour
Put cold milk in a bowl
Add Jell-O Chocolate Mousse
Use electric mixer, beat on low for 30 seconds
Increase speed to medium and mix for an additional 4 minutes (Do not under mix)
Spread mousse over pie in a thick layer
Refrigerate for an hour
Serve

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Resurrection Rolls

4/3/2015

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Last Easter, I made these with the kids. It was easy, it was fun, and the kids actually learned about Jesus, His death, and Resurrection in a way they cold understand. Included is the recipe and Bible references you might choose to use. We read from the Bible and while ate them we watched a video. Each child made their own roll and they were excited to be such an active part of it.

Resurrection Rolls

Ingredients:

·         One can of crescent roll dough

·         8 large marshmallows (or one for each roll you’ll be making)

·         Melted butter

·         Cinnamon sugar

·         Bible or Easter storybook

Instructions:

1. Read John 19 while the oven is pre-heating according to the package directions.

2. Unroll the crescent rolls. Explain that this is like the cloth they wrapped Jesus in.

3. Give your child a marshmallow and explain that it represents Jesus… all white and pure because He is perfect and never sinned

4. Roll the marshmallows in the melted butter. This symbolizes the embalming oils.

5. Roll the marshmallows in the cinnamon sugar. This is like the spices used to prepare his body for burial.

6. Wrap the marshmallow in the crescent roll cloth, pinching the dough together securely. Don’t worry about the shape so much, they’ll taste the same no matter how you roll or bundle them. This represents how they would have wrapped Jesus’ body.

7. Put the rolls in the oven (symbolizing the tomb) and bake for the amount of time specified on the package.

8. While the rolls are baking, read John 20:1-18.

9. Open the tomb and remove the rolls. When they’re cool enough to handle, break one open and discover what happened to the marshmallow. Jesus is risen! At this point, I also read 1 Thessalonians 4:16-18. Jesus is coming again!

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Cookie Crumb Pie Crust

2/27/2015

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An easy recipe for your cheesecake pie crust. You can really be creative. Replace some cookie crumbs with nuts, combine flavors such as vanilla wafers and chocolate, or graham crackers and ginger snaps.

Cookie Crumb Pie Crust

Ingredients:

·         3 cups cookie crumbs your choice

·         1/3 cup sugar

·         ¼ cup butter, melted

Directions:

1.       Preheat oven to 400ºF

2.       Combine cookie crumbs and sugar

3.       Stir in butter

4.       Press mixture into prepared pie pan or springform pan

5.       Bake for 6-8 minutes

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Carrot Cheesecake

2/27/2015

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Combining two favorite desserts carrot cake and cheesecake results in a decadent and bright treat.

Carrot Cheesecake

Ingredients:

·         1 pound carrots

·         ½ cup unbleached sugar (or brown sugar)

·         1 TBS lemon or orange juice

·         1 tsp ginger

·         ¼ tsp allspice

·         ¼ tsp cinnamon

·         2 8 oz. packages cream cheese, softened

·         4 eggs

·         1 ginger snap or graham crumb pie crust of your choice (try this recipe http://www.donnalcampbell.com/campbell-family-recipes/cookie-crumb-pie-crust )

·         ½ cup walnuts, chopped, divided (optional)

Directions:

1.       Preheat oven to 350ºF

2.       Slice carrots

3.       Place carrots in 6 cups waters, bring to boil

4.       Reduce heat and cook until soft 45 minutes to an hour

5.       Remove from heat and drain

6.       Let cool

7.       Place carrots in food processor and puree until smooth

8.       Add juice, spices, and sugar and blend

9.       Add cream cheese, blend

10.   Blend in one egg at a time

11.   Stir in ¼ cup walnuts

12.   Pour mixture into prepared piecrust

13.   Bake for 50 minutes

14.   Sprinkle with remaining walnuts

15.   Allow to cool then set in refrigerator for about 4 hours

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Michelle's 7-Up Cake

2/26/2015

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This is my cousin Michelle's recipe for 7-Up Cake. This dessert is easy to make and turns out delicious every time.

Michelle’s 7-Up Cake

INGREDIENTS:

·         3 sticks butter

·         3 cups sugar

·         5 eggs

·         3 ½ cups flour

·         7 oz. 7-Up

·         1 tsp. vanilla

·         1 tsp. lemon extract

DIRECTIONS:

1.    Preheat oven to 325ºF

2.   Cream butter and sugar together

3.   Stir in eggs, one at a time

4.   Add 7-Up, mix well

5.   Stir in vanilla and lemon extract

6.   Grease and flour tube pan

7.   Pour batter into pan

8.   Bake for 1 hour 25 minutes

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Donna's Trifle

2/5/2015

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Donna’s Trifle

Ingredients:
·         Jelly Roll Cakes, sliced (any cake does fine)

·         Strawberry Gelatin Mix

·         2 cups fruit, divided

·         2 cups Custard prepared per package instructions (I use Birdseye)

Directions:
1.       Place sliced cakes in the bottom of bowl or dish

2.       Add boiling water to gelatin mix per package instructions

3.       Pour the liquid over the cakes

4.       Slice half the fruit and add to gelatin/cake in dish

5.       Cool in refrigerator for about 4 hours or until gelatin is set

6.       Spoon prepared custard over gelatin

7.       Allow to cool

8.       Arrange remaining fruit over the top of custard

9.       Serve with whipped cream

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Magical Chocolate Custard Cake

2/2/2015

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This dessert is pure magic.

Magical Chocolate Custard Cake

INGREDIENTS

·         4 eggs, at room temperature

·         1 teaspoon vanilla powder or extract

·         1 and ¼ cup sugar

·         ½ cup butter, melted

·         ½ cup all-purpose flour

·         ⅓ cup unsweetened cocoa powder

·         2 cups milk, lukewarm

·         1 tablespoon powdered sugar for dusting

Directions

1.       Preheat oven to 325ºF

2.       Line an 8x8 baking dish with parchment paper.

3.       Separate eggs.

4.       Beat egg whites in a bowl until stiff and put aside.

5.       Whisk egg yolks, vanilla powder and sugar until creamy.

6.       Add melted butter and mix for about 30 seconds.

7.       Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.

8.       Pour the milk gradually and continue beating.

9.       Add in the egg whites, one third at a time and gently mix with a spatula.

10.   Pour this batter into the baking pan and bake for 60 minutes.

11.   Let it cool and when it comes to room temperature chill for an hour.

12.   Dust with powdered sugar just prior before serving.

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Crème Brulee

2/2/2015

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Crème Brulee

INGREDIENTS:

·         6 egg yolks

·         6 tablespoons white sugar, divided

·         ½ tsp. vanilla extract

·         ½ cups heavy cream

·         3 tbsp. brown sugar

DIRECTIONS:

1.    Preheat oven to 300ºF

2.   Beat together egg yolks, 4 tbsp. white sugar and vanilla in a mixing bowl until thick and creamy

3.   Pour cream into a saucepan and stir over low heat until it almost comes to boil

4.   Remove the cream from heat immediately

5.   Stir cream into the egg yolk mixture; beat until combined.

6.   Pour cream mixture into the top of a double boiler

7.   Stir over simmering water until mixture lightly coats the back of a spoon approximately 3 minutes

8.   Remove mixture from heat immediately and pour into ramekins (or one larger baking dish)

9.   Bake for 30 minutes

10. Remove from oven and cool to room temperature then refrigerate for 1 hour, or overnight

11. Preheat oven to broil

12. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar

13. Sprinkle this mixture evenly over custard

14. Place ramekins under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn

15. Remove from heat and cool to room temperature

16. Refrigerate until custard is set again

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<<Previous

Apple Pie

Cranberry Strawberry Pie

Chocolate Pumpkin Layered Cheesecake

Resurrection Rolls

Cookie Crumb Pie Crust

Carrot Cheesecake

Michelle's 7-Up Cake

Donna's Trifle

Magical Chocolate Custard Cake

Crème Brulee

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