Desserts

[SpiritMan]

Grandma’s Bread Pudding

4 slices buttered bread
2 eggs
1/2 cup sugar
2 cups milk
1 teaspoon vanilla

Break up bread.  In a large bowl combine remaining ingredients, then mix in bread.  Place in baking dish and bake 325 degrees for one hour.

Grandma’s Vanilla Sauce
for bread pudding

1/2 cup sugar
1 tablespoon corn starch

Place sugar and corn starch in a saucepan.  Gradually add 1 cup of boiling water.  Stir boiling for 5 minutes then remove from heat.  Add 2 tablespoons butter and 1 teaspoon vanilla.

[Guardian Angel]

Butterfly gave me this recipe and if I am not mistaken it's a Weight Watchers recipe.

Key Lime Pie

1 Pkg sugar free Lime Jello dissolved in 1/4 cup boiling water.
add 2-6 oz cups of lo fat Lime Yogurt (I use Yo plait)
Stir until mixed well then fold in 1-8oz container Lite Cool Whip
Pour mixture into a Lo Fat Keeler graham cracker crust and chill at least an hour.

You can make a variety of lo cal pies by using the same flavor jello and yogurt. I have made Peach, Cherry,Strawberry, Lemon, Orange and Blackberry (using Raspberry jello)

[Guardian Angel]

Mom's Pound Cake

In large mixer, cream together:
1 1/2 cups shortening
3 cups sugar

Add:
12 egg yolks and 2 whole eggs beaten well

Add gradually;

3 cups cake flour
1/2 cup milk
1 tsp vanilla
3 tsp lemon flavoring
1 tsp baking powder

Pour into greased baking pans: loaf, tube, or bundt. Bake at 350. Top of cake will crust over and split. Test with toothpick for doneness.

Approximate times:

Loaf- 1 hour Tube- 1 1/2 hours Bundt- 1 1/4 hours.
 
 

[Guardian Angel]

Pineapple Upside Down Biscuits

1-10 oz can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2) stick butter, at room temperature
10 Maraschino cherries
1-12-oz package refrigerated buttermilk biscuits (10 count)

Preheat oven to 400 degrees

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save the juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure the cherry hits the bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 tsp. reserved pineapple juice over each biscuit. Put 1 Tbls. water in the two empty muffin cups. Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes. Invert the pan onto a plate to release biscuits. Serve warm.........Dessert for breakfast......yum
 
 
 

[Guardian Angel]

Here is another Diet Dessert recipe

Lemon Cake

Mix together:
1 Lemon Cake mix
2 egg whites
12-oz Diet 7-UP

Bake at 350 fro 30 minutes. Remove from oven and cool 15 minutes

Mix together:

1 Box sugar free Lemon Jello
1 cup boiling water

Drizzle over cooled cake and chill for at least 1 hour

Top with Cool Whip Lite.....
 
 
 

[Guardian Angel]

Apple Foldovers

10 oz can Big Flaky Biscuits
2/3 cup sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1 1/4 cups chopped, peeled apples
1/4 cup butter, melted

Heat oven to 375. Separate dough into 10 biscuits.  Press or roll each to a 4 inch circle.  In small bowl, combine sugar, cinnamon and nutmeg.  Spoon about 2 Tbls apples onto center of each flattened biscuit.  spoon 1 tsp sugar mix over apples.  fold dough in half over filling; press edges with fork to seal.  Dip both sides of each in butter, then in remaining sugar mix.  Place on ungreased 9x13 pan.  bake at 375 for 15-20 minutes or until golden brown.  Remove from pan to cool.
 

[Guardian Angel]

Tunnel of Fudge Cake

1-3/4 cups butter, softened
1-3/4 cups granulated sugar
6 eggs
2 cups powdered sugar

2-1/4 cups flour
3/4 cup cocoa powder
2 cups chopped walnuts, lightly toasted

Glaze:
3/4 cup powdered sugar
1/4 cup cocoa powder
1-1/2 to 2 tablespoons milk


Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan.
Cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. Stir in second set of ingredients until well blended. Spoon batter into prepared pan; spread evenly.   Bake for 58-62 minutes. Due to soft tunnel of fudge, doneness can't be tested the normal way. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.

In small bowl, combine glaze ingredients until well blended.
Spoon over top of cake, allowing some to run down sides. Store tightly covered.

[Guardian Angel]

Sock It To Me Cake

1 pkg Duncan Hines butter recipe golden cake mix
1 cup daiary sour cream
1/2 cup Crisco oil
1/4 cup of sugar
1/4 cup of water
4 eggs

Filling

1 cup pecans
2 tbls brown sugar
2 tbls cinnamon

Mix and beat the ingredients at high speed for 2 minutes.  Pour 2/3 cup of the batter into a greased and floured 10 inch tube or bundt pan.  Combine the filling ingredients and sprinkle over batter in pan.  Spread remaining batter evenly over batter and filling mixture.  Bake at 375 for 45-55 minutes until cake springs back when touched lightly.  Cool right side up for aout 25 minites, then remove from pan.  Drizzel a glaze of 1 cup powdered sugar and 2 tbls mildk over cake.
 
 

[Guardian Angel]

Fudge Ribbon Cake

1 pkg Duncan Hines chocolate cake mix
1 8 oz pkg cream cheese
2 tbls butter softened
1 tbls cornstarch
1 can Eagle Brand milk
1 egg
1 tsp vanilla

Pre heat oven to 350.  Prepare cake mix as directed.  Pour batter into well greased and floured bundt pan.  In small mixing bowl beat cream cheese, butter and cornstarch until fluffy.  Gradually beat in Eagle Brand milk, then egg and vanilla until smooth.  Pour evenly over batter.  Bake 50-55 minutes or until a wooden pick inserted near center comes out clean.  Cool 10 minutes.  Remove from pan and cool thoroughly.  Glaze if desired with 1/2 can of Duncan Hines chocolate creamy style frosting melted over low heat and drizzled over cake.
 
 

[Guardian Angel]

Quick Snack Cake

My kids loved this as an after school snack..

Prepare 1 box of Jell-O Butterscotch pudding and pie filling according to the directions on the back of the box.  DO NOT USE INSTANT PUDDING.  Fold 1 Box Pillsbury Butterpecan Cake mix into the pudding.  Pour into greased 8x8 or 9x13 baking pan.  Top with 11 oz package Butterscotch morsels and 2 oz package pecan pieces.  Bake at 350 for 30 minutes.  Can be served warm or cold....

It never lasts long enough around my house to get cold......

Variation:  Use chocolate pudding, chocolate cake mix, chocolate chips and pecans.
 

[Guardian Angel]

Chocolate Eclair Cake

1 Box Graham Crackers
2 boxes instant French Vanilla Pudding
3 cups cold milk
8 oz cool whip
1 can chocolate Icing

Prepare pudding mix with milk.  Fold Cool Whip into pudding. Alternate layers of graham crackers and pudding mix in 9x13 inch dish, beginning and ending with graham crackers.  Heat frosting in microwave until it is soft enough to pour over cake.   Refrigerate for at least 2 hours.
 

[Guardian Angel]

Country Coconut Pie

2 cups sugar
1 stick butter, melted
4 eggs, beaten
1 tbls corn meal
1 tbls flour
1 tsp vanilla
1 small can crushed pineapple, drained (about 1 cup)
1 cup coconut
1 unbaked pie shell

Combine ingredients and pour into unbaked shell.  Bake at 350 for 45 minutes or until knife inserted comes our clean.
 

[Guardian Angel]

Cream Cheese Brownie Pie

1 baked pie crust
1 (8 oz) pkg cream cheese softened
3 tbls sugar
1 tsp vanilla
3 eggs
1 box Pillsbury Thick'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix.
1/3 cup oil
2 tbls water
1/2 cup chopped pecans

Heat oven to 350
In medium bowl combine cream cheese , sugar, vanilla and 1 egg.  Beat until smooth.  Set aside.  Remove hot fudge packet from brownie mix for tipping.  In large bow., combine brownie mix, oil, 1 tbls water, and remaining 2 eggs.  Beat 50 strokes with a spoon.

Spread 1/2 cup brownie mixture in bottom of the pie crust.  Spoon and carefully spread cream cheese mixture over brownie layer.  Top with remaining brownie mixture, spread evenly.  Sprinkle with pecans.

Bake at 350 for 40-50 minutes or until center is puffed and crust is golden brown.

Place hot fudge from packet in small microwave safe bowl.  Microwave on HIGH for 30 seconds.  Stir in remaining tbls water.  Drizzle fudge over top of pie.  Cool 3 hours or until completely cooled.  Refrigerate.
 
 

[Guardian Angel]

Hawaiian Pie

1 can Eagle Brand milk
1/4 cup lemon juice
1 (20 oz) crushed pineapple, drained
1 cup chopped pecans
1 cup coconut
8 oz Cool Whip
2 graham cracker crusts

Mix all ingredients except cool whip.  Fold in Cool whip.  Pour into crusts.  chill.  Can be frozen.
 

[Guardian Angel]

Lo Cal Banana Pudding

2 boxes sugar free vanilla pudding mix
2 1/2 cups COLD milk 

Whip with wire whip for 2 minutes until thick, fold in 1/2 tub (4 0z) of cool whip and 1 medium banana sliced.  Set aside.

Cover the bottom of an 8x8 pan with vanilla wafers.  Top with 1 Medium banana sliced thinly.  Pour pudding mixture over vanilla wafers and bananas.  Top with other half of cool whip and stand vanilla wafers along edge of pan.  Refrigerate for at least 1 hour.