Desserts

Ingredients 

Serves 34 balls 

4 qts French Vanilla ice cream 4 c corn flake crumbs
2 c sugar

2 t cinnamon
After frying drizzle honey over the

top or chocolate syrup

Instructions 

5 hrs in advance combine crumbs, sugar, and cinnamon in a shallow pan. Let ice cream soften slightly for 5 minutes. Make 34 balls of ice cream, roll in crumb mixture until well covered, pressing coating into ice cream. Wrap in aluminum foil and freeze for 5 hrs. Heat oil to 450°. Unwrap each ball and fry in hot oil VERY BRIEFLY, about 2 seconds, place in dessert dish, decorate with toppings, whipped cream and a cherry. Serve immediately.

Note: A group of homeschooling parents were served this dessert at dinner and we love it!  It was definitely a finale dessert! So unforgettable, I had to ask for the recipe myself!

Ingredients

Makes 10-12 bars. 

3 T butter, softened
1⁄4 c maple sugar or granulated 2 T brown sugar, packed
1 large egg
2⁄3 c all- purpose flour
1 t crystallized ginger, minced

finely
1⁄2 t ground ginger

1⁄2 t baking soda 1⁄2 t cinnamon
1⁄4 t cloves
1⁄8 t salt

1⁄3 c unsulfured molasses
1⁄3 apple cider
Gingered Molasses Whipped

Cream (See Recipe below )

Instructions

Preheat oven 350°. Beat butter until creamy and gradually add sugars, beating until smooth. Add egg, beating until well blended. Add the next nine ingredients and beat until smooth. Pour into a greased 9x7 pan. Bake for 23-25 minutes until center is done. Cool on wire rack. Cut into bars and serve with Gingered Molasses Whipped Cream. 

Gingered Molasses Whipped Cream Recipe: 3⁄4 c heavy whipping cream, 2 t powdered sugar, 2 t molasses, 1⁄8 t ground ginger. Beat on high speed until soft peaks form. Makes approximately 11⁄2 cups.

Note: I love Fall! When my kids were young you could find us in the local apple orchard apple picking.  Hours spent around the table peeling and slicing apples, freezing. Some made into cider for apple treats such as these. Want a way to make some memories that last a lifetime, start today. 

Ingredients

Makes 32 bars

1 1⁄2 sticks butter, softened
1 c firmly packed brown sugar 

1 1⁄2 c all- purpose flour
1⁄2 t baking soda

1⁄2 t salt
11⁄2 c uncooked quick-cooking oats 

1 c seedless raspberry jam

Instructions 

Preheat oven to 400°. Beat butter until creamy, then add sugar, beating well. Combine next 4 ingredients and add to butter mixture, beating well. Press two-thirds of crumb mixture into 13"x 9" baking pan. Bake at 400° for 10 minutes. Remove from oven and spread raspberry jam over crust. Sprinkle with remaining one-third crumb mixture, and bake 17 more minutes. Let cool completely on wire rack. Cut into bars. 

Note: VARIATIONS: You can substitute the Raspberry jam for: Blueberry or Strawberry

Ingredients

Make 32 brownies

4 oz unsweetened chocolate baking squares

11⁄2 sticks of butter 

2 c sugar
4 large eggs

1 c all-purpose flour, unbleached 

1 t vanilla
1 c semisweet chocolate morsels Cappuccino Buttercream Frosting

Instructions 

Preheat oven to 350°. Melt chocolate squares and butter in a large microwave-safe bowl on HIGH until melted. Stir until smooth. Stir in sugar, add eggs, whisking until blended. Whisk flour and vanilla; stir in chocolate morsel. Pour mixture into a lightly greased 13"x 9" baking pan. Bake at 350° for 28-30 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack. 

Spread Cappuccino Buttercream Frosting evenly over the top of cooled brownies. Garnish, if desired with chocolate shavings. Let stand 10 minutes.  

Frosting Recipe:

l lg pkg. instant mocha cappuccino mix

6 T warm milk

1⁄2 c butter-softened

4 c powdered sugar. 

Dissolve cappuccino mix in warm milk in a small bowl, stirring to combine; cool completely. Pour milk mixture into a mixing bowl; add butter, whisking until well blended. Gradually add powdered sugar, whisking until smooth and fluffy. Make 1-1⁄4 cups.

Note: These are delicious with a Cafe Mocha drink or a Latte... or just by themselves! 

Ingredients

Makes 2 1⁄4 Cup Nuts

1 can salted mixed nuts
1 T butter or margarine, melted 

2 t chili powder
1⁄2 t garlic powder

1⁄2 t onion powder
1⁄4 t ground cinnamon 

1⁄4 t ground red pepper

 2 T sugar

Instructions 

Heat oven to 300°. In medium bowl, mix nuts and butter until nuts are coated. In small bowl, mix remaining ingredients except sugar; sprinkle over nuts. Stir until nuts are completely coated. Spread in single layer in 15x10x1-inch pan. Bake uncovered about 10 minutes or until nuts are toasted. Return to medium bowl. While nuts are still hot, sprinkle with sugar and toss to coat. Serve warm, or cool completely, about 1 hour. 

Store in airtight container at room temperature up to 3 weeks. 

Note: A great party favorite!

Ingredients

Makes 15 Cups

15 c popped popcorn
1 c packed brown sugar 

1⁄2 c butter or margarine

1⁄4 c light corn syrup 

1⁄2 t salt
1⁄2 t baking soda

Instructions 

Remove any unpopped kernels from popcorn. Place popcorn in very large roasting pan or very large bowl, or divided popcorn between 2 ungreased 13 x 9. In 2-qt saucepan, heat brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy. Pour sugar mixture over popcorn; toss until evenly coated. If using bowl, transfer mixture to the 2 ungreased pans. Bake 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes. Store tightly covered.

Note: To make Nutty Oven Caramel Corn, decrease popcorn to 12 cups. Add 3 cups walnuts halves, pecan halves or unblanched whole almonds. This is absolutely delicious!

Ingredients

Serves 4

Olive oil cooking spray
2 c blueberries, fresh or frozen

1 T honey
1⁄8 t sea salt
1⁄2 t cinnamon

1⁄4 t nutmeg
1 t lemon juice
2 t arrowroot flour 

10 phyllo sheets
1 T maple flakes

Instructions

Preheat oven to 375ºF.  Spray baking sheet lightly with cooking spray. At the stove, place next 6 ingredients in a medium saucepan. Turn heat on medium-high and cook until blueberries are bubbly and hot, about 3 to 4 minutes, and then adjust temperature setting to low.

1. In a small bowl, whisk together flour and 2 tbsp water and slowly pour into blueberry mixture, stirring constantly until thickened. Remove from heat and set aside.
2. Place 1 phyllo sheet on the counter and mist lightly with cooking spray. Top with another sheet and mist again. Repeat until there are 5 sheets layered (don’t spray the final piece). Holding phyllo sheets lengthwise in front of you, scoop 3/4 cup of blueberry filling and spread it in a 12 x 1-inch section, leaving a 1-inch border around dough. Fold ends in lightly, and then fold the 1-inch nearest to you over the filling. Gently fold the filling, enclosing it in phyllo dough, being careful to keep the final width at least 2 1/2 to 3 inches.
3. Place the folded strudel onto baking sheet and then assemble the second pastry, placing it about 2 inches away from the first. Spray both finished pieces lightly with cooking spray and sprinkle with maple flakes. Bake for 13 to 14 minutes until golden brown. Remove from oven and cool for at least 5 minutes. Using a sharp serrated knife, slice them into 2-inch pieces diagonally.

 Tip: Since the amount of sugar in traditional phyllo sheets can be high, opt for healthier alternatives like organic whole- wheat and spelt varieties offered by brands like The Fillo Factory. 

Note: This is so yommy! Not to mention “clean." Clean eating will keep you lean. 

Ingredients

Serves 9-12

Crust:
1 c butter
1⁄2 c firmly packed light brown

sugar
1⁄2 c confectioners sugar

 2 c all-purpose flour 

Filling:
4 large eggs

6 T buttermilk
1⁄4 c butter, melted
1 t vanilla
2 c sugar
3 T all-purpose flour
1 T plain yellow cornmeal 

Garnish: confectioners sugar

Instructions

Preheat oven to 350°. Line a 13x9 inch baking pan with aluminum foil; set aside. To prepare crust: In a small bowl, combine butter and sugars. Beat at medium speed with an electric mixer until creamy. Gradually add flour, beating until well combined. Press crust into bottom of prepared pan. Bake for 20 minutes, or until lightly browned. To prepare filling: In a medium bowl, combine eggs, buttermilk, melted butter and vanilla, whisking until smooth. Add sugar, flour, and cornmeal, whisking to combine well. Pour filling over hot, partially baked crust. Bake for 25-30 minutes, or until center is set and top is lightly browned. Cool completely in pan on wire rack. Sprinkle with confectioners sugar, if desired.

Note: This is a delicious edible during the holidays, placed delicately on a serving tray or tiered rack.

Ingredients

Serves 9-12

1 1⁄2 c butter
2 (4oz) bars bittersweet chocolate

60% cocoa, chopped (Ghiradelli)

 21⁄2 c sugar
4 large eggs
2 c all-purpose flour, divided

1 t vanilla extract
2 c chopped cashews
12 oz jar caramel topping

(Smucker’s Hot Caramel Topping)

Instructions 

Preheat oven to 350°. Line a 13x9 inch baking pan with aluminum foil. Spray foil with nonstick baking spray with flour; set aside. In a medium bowl, combine butter and chocolate. Microwave on High in 30-second intervals, stirring between each, until chocolate is melted and smooth ( about 11⁄2 minutes total). In a large bowl, combine chocolate mixture and sugar. Beat at medium speed with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add flour, vanilla, and salt, beating until just combined. Stir in cashews. Spread butter into prepared pan. Drop caramel topping by teaspoonfuls over batter in pan. Using a knife, swirl caramel into brownie batter. Bake for 50 to 60 minutes, or until a wooden pick inserted in center comes out still slightly sticky. Cool completely in pan on wire rack.

Note: This is a decadent killer brownie! One bite and you are hooked on a great recipe!

Ingredients

Serves 6-8

3 ( 1 ounce) squares semisweet chocolated, chopped

2 T butter
1⁄2 c sugar
1⁄3 c all-purpose flour
1⁄4 t salt
21⁄2 c hot whole milk, divided
3 egg yolks, lightly beaten
3⁄4 t vanilla extract
1 baked Pie Crust ( recipe follows) 

4 ripe bananas, sliced

2 1⁄2 c whipping cream
1 T banana-flavored schnapps

(opt)
1⁄2 c confectioners sugar

Pie Crust:
1 1⁄2 c all-purpose flour 

1⁄2 t salt
1⁄3 c shortening
6 T cold water

Instructions 

Preheat oven to 425°. Make pie crust first and allow to cool before pouring filling in. 

Pie Crust: In a medium bowl, combine flour and salt. Using a pastry blender, cut in shortening until mixture is crumbly. Add water, 1 T at a time, and stir just until moistened. Form into a ball, and wrap tightly in plastic wrap; refrigerate for 1 hour. On a lightly floured surface, roll pastry to a 12-inch circle. Fit pastry into a 9-inch deep-dish pie plate. Trim excess pastry 1⁄2-inch beyond edge of pie plate. Fold edges under, and crimp. Prick bottom and sides of crust with fork. Bake for 15-18 minutes, or until lightly browned.

Filling: 

In a medium heavy-bottomed saucepan, melt chocolate and butter over low heat. Add sugar, flour, and salt, stirring until well blended. Add 1 c hot milk, whisking until smooth. Add remaining 1 1⁄2 c milk, whisking frequently until mixture is smooth and thickened, about 15 minutes. In a small bowl, combine egg yolks and 1 c chocolate mixture; cook for 5 minutes, whisking constantly. Remove from heat, and stir in vanilla. Pour immediately into Pie Crust. Cool slightly. Refrigerate to cool completely. Layer bananas on top of chocolate mixture in Pie Crust. In a medium bowl, combine cream and banana schnapps, if desired. Beat at high speed with an electric mixer, until soft peaks form. Gradually add confectioners sugar beating until stiff peaks form. Spread cream mixture on top of bananas. 

Garnish with chocolate syrup and bananas, if desired. 

Note: Just say “Yum, Yum” to this dish! I love the two flavors of chocolate and banana together. This pie will satisfy any sweet tooth!

Ingredients

Makes 12-16 servings

1 1⁄2 c gingersnap crumbs
6 T melted butter or Earth

Balance (what I use)
3 T powdered sugar
13⁄4 c heavy cream
15 oz chopped, bittersweet

chocolate (semisweet may be substituted)

1 t vanilla extract

Instructions 

Preheat oven to 350°.Stir together first 3 ingredients. Firmly press on bottom and up sides of a 9-inch tart pan. Bake 8-9 minutes or until fragrant. Cool on wire rack 30 minutes. Bring cream to a boil in a 3- qt. saucepan over medium-heat. Process chocolate in a food processor or blended until finely ground. With processor running, pour hot cream and vanilla through food chute in a slow, steady stream, processing until smooth, stopping to scrape down sides as needed. Pour mixture into cooled crust. Chill, uncovered, 3 hours. Garnish, if desired.

Garnishes: sweetened whipped

cream, dried fig halves.

Note: Very decadent and impressive!

Ingredients

Serves 9-12

1 pkg brownie mix 

1⁄2 c butter, metled 

3 large eggs

13 oz miniature  peanut butter cups, coarsley chopped

Instructions 

Preheat oven to 350°. Stir together first 3 ingredients until well blended. Spoon batter into grease and floured 13x9" pan. Bake at 350° for 23 minutes or until center is set. Remove from oven, and sprinkle brownies with chopped candy. Bake 2 more minutes. Remove from oven, and cool completely on a wire rack (about 1 hour). Cut brownies into squares.

Note: You can mix and match the candy, if you desire. This is great ala’ mode, as well!

Ingredients

Serves 9-12

2 small prepared graham cracker pie crusts

8 oz pkg cream cheese

 1 sm box lemon jello

1 medium carton of Cool Whip

1 c sugar
1 small can crushed pineapple,

undrained

Instructions 

Mix jello with 1 c boiling water. Set aside to cool. Cream together cream cheese and sugar, add cooled jello to cream cheese mixture. Stir until well blended, then add crushed pineapple. Fold in Cool Whip. Pour into pie crusts. Chill over night.

Garnish with lemon slice and fresh mint.

Note: This is fast and easy. 

Ingredients

Serves 8-10

1⁄2 c boiling water 

1⁄2 c flour
1⁄4 c butter 2 eggs, beaten 

1⁄8 t salt

Instructions 

Preheat oven to 375°. Bring water, salt and butter to boil. Add flour all at once, then beat over low heat until mixture leaves the pan and forms a compact ball. Remove from heat; continue to beat to cool mixture slightly-2 minutes. Add eggs one at a time, beating well after each addition. After last egg beat until satin sheen. Onto greased baking sheet drop 5-6 mounds of batter 2" apart swirling top. Bake until well browned and puffy- about 50 minutes. Remove from oven immediately. Cut 1-2 slits in side of each puff and return to oven for 10 minutes. Cool on rack and fill with pudding and cream cheese filling.

Note: These were served to us by my dear friend, Sue Thatcher,  after I had my fifth child in Van Wert, OH. Sue Thatcher, was also my nurse, was by my side when I delivered my son, Jordan,  into the world. She was and always will have a special place in my heart!

Ingredients

Serves 10-15

40 vanilla wafers, crushed finely 

1 box of confectioners sugar
1 c ground nuts
1⁄2 c whiskey

2 T cocoa
2 T white karo syrup 

Chocolate sprinkles

Instructions 

Place all ingredients in a bowl. Roll into balls and roll into powdered sugar. Refrigerate in a tightly covered glass bowl at least 2 hrs.To finish off assembling balls pour some whiskey in a bowl. Roll balls in whiskey and roll in nuts or chocolate sprinkles. You may firm them again in refrigerator or serve immediately.

Note: My previous mother in law serves these once year usually. I am not a fan of alcohol, but those that are enjoy these small desserts. They resemble truffles. 

Ingredients

Serves 24 mini cheesecakes 

For Crusts :
1⁄2 c graham cracker crumbs

 2 T unsalted, butter, melted 

2 T sugar

For Filling:
8 oz pumpkin puree

1 t cinnamon
1 t ginger
1 t cloves
12 oz cream cheese 1⁄2 c sugar

1⁄2 t vanilla

Instructions 

Preheat oven to 325°. Lightly butter the wells of the miniature cheesecake pan. To make the crust: In a small bowl, combine the graham cracker crumbs, butter and sugar. Stir until well blended. Divide the mixture among the prepared wells. Using a shot glass, press the mixture evenly into bottom of the wells. Bake 10 minutes, till crusts are set. Transfer to wire rack to cool completely. Reduce oven temp. to 300°. To make filling: In a small bowl, combine puree, cinnamon, ginger, cloves; set aside. In another bowl beat cream cheese and sugar on low speed until smooth. Add the eggs one at a time and beat until blended. Add vanilla, then pumpkin mixture and beat on low speed till blended. Pour batter into crusts, dividing it evenly among the wells. Bake until filling is set, about 18-20 minutes. Transfer the pan to wire rack and let cool. Refrigerate at least 3 hours before unmolding. Makes 12 miniature cheesecakes.

VARIATION: You can substitute crushed chocolate wafer crumbs for graham cracker crumbs. We have a pumpkin shaped miniature cheese cake pan, which makes it even more festive!

Note: These are so delicious! 

Instructions 

Serves 9-12

1 1⁄2 c all-purpose flour
1 c yellow cornmeal-whole grain

1 c organic sugar
3⁄4 c butter
1⁄2 t sea salt
3 T Dried Pine Nuts

12 c GFS frozen peaches 

1 c organic sugar
1 1⁄2 t cinnamon
3 T tapioca

3 T Lemon Juice

Instructions 

Preheat oven 250° - Bake in Convection oven. Heat Peaches and Lemon in a pan on low-medium heat until hot and bubbly. Add tapioca in a small amount of cold water, sugar, and cinnamon. Pour into can and cover with topping. Topping: Combine first 6 ingredients together, cut the butter into the mixture until coarse crumbs form. Top Peaches with crumble mixture. Sprinkle pine nuts on top. Bake 45 minutes if peaches are thawed, 2 hours if they are frozen. Serve with Vanilla, Cinnamon or Butter Pecan ice cream.

Note: This recipe is served at our local co-op on the hot bar - a delicious, healthy treat. I love our co-op!

Ingredients

Serves 15-20

1⁄2 lb. butter 

1 c sugar
1 egg yolk

3 t cinnamon
2 c all-purpose
2 c chopped walnuts

Instructions 

Preheat oven to 375°. Cream butter and sugar. Add yolk, cinnamon, flour, and 1 t vanilla. Put this crumbly base onto a rimmed baking sheet. Press to fit in pan. Beat egg white till frothy, sprinkle with nuts. Press nuts down. Bake at 375° for 10 -15 minutes, cut into squares while warm. Must spread thin.

Note:  This is one of those recipes you only swap if some if you are getting one in return. So, feel special...