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Sweet eats and desserts

No matter how many recipes I look at, I’m always drawn to the desserts, cookies and pies. I just can’t help myself.  Any kind of apple with caramel on it is to die for and to put it all together in a piecrust will be scrumptious. – Pat

 

Caramel-pecan apple pie

7 cups sliced peeled tart apples

1 teaspoon lemon juice

1 teaspoon vanilla extract

¾ cup chopped pecans

1/3 cup packed brown sugar

4-½ teaspoons ground cinnamon

1 tablespoon cornstarch

¼ cup caramel ice cream topping, room temperature

1 unbaked pastry shell, melted

Streusel topping:

¾ cup all-purpose flour

2/3 cup copped pecans

¼ cup sugar

6 tablespoons cold butter

¼ cup caramel ice cream topping, room temperature

In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter. In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350 degrees for 55-60 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack. Yield: 8 servings.

 

Cherry gelatin supreme

2 cups water, divided

1 package (3-oz) cherry gelatin

1 can (21-oz) cherry pie filling

1 package (3-oz) lemon gelatin

1 package (3-oz) cream cheese, softened

1/3 cup mayonnaise

1 can (8-oz) crushed pineapple, undrained

1 cup miniature marshmallows

½ cup heavy whipping cream, whipped

2 tablespoons chopped pecans

In a large saucepan, bring 1 cup of water to a boil. Stir in cherry gelatin until dissolved. Add pie filling; mix well. Pour into an 11 x 7 x 2-in dish. Cover and refrigerate for 2 hours or until set. In a saucepan, bring remaining water to a boil. Stir in lemon gelatin until dissolved. In a small mixing bowl, beat the cream cheese and mayonnaise until smooth. Beat in lemon gelatin and pineapple. Cover and refrigerate for 45 min. fold in the marshmallows and whipped cream. Spoon over cherry layer; sprinkle with pecans. Cover and refrigerate for 2 hours or until set. Yields: 12 servings.

 

Coconut pineapple cake

2 eggs

2 cups sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 can (20-oz) crushed pineapple, undrained

½ cup chopped walnuts

frosting

1 package (8-oz) cream cheese, softened

½ cup butter, softened

2 cups confectioners’ sugar

½ cups flaked coconut

In a large mixing bowl, beat the eggs, sugar and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple. Stir in walnuts. Pour into a greased 13 x 9 x 2-in baking pan. Bake at 350 degrees for 35-40 minutes or until center comes out clean. Cool on a wire rack. In a small bowl, beat the cream cheese, butter, and confectioners sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator. Yield: 12 servings.

 

Cinnamon swirl rolls

1/3 cup packed brown sugar

½ cup sugar

1 teaspoon ground cinnamon

1 tube (11-oz) refrigerated breadsticks

3 tablespoons butter, melted

¾ cup confectioner’s sugar

4 teaspoons milk

¼ teaspoons vanilla extract

In a shallow dish, combine the brown sugar, sugar and cinnamon. Separate bread sticks. Brush all sides with butter, then coat with sugar mixture. On a greased baking sheet, form three breadsticks into a coil, overlapping ends slightly. Secure with toothpicks through the overlapped breadstick ends and at the end of the swirl. Repeat with remaining breadsticks. Pour remaining butter over rolls; sprinkle with remaining sugar mixture. Bake at 375 degrees for 15 to 17 minutes or until golden brown. Remove to a wire rack. Discard toothpicks. Combine the confectioners sugar, milk and vanilla; drizzle over rolls. Serve warm yield: 4 servings.

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