Desserts

[Guardian Angel]

Strawberry Pretzel Dessert

2 cups pretzels
3/4 cup butter
3 tbs. sugar
8 oz cream cheese, softened
1 cup sugar
1 container cool whip
2  pks strawberry Jell-O
1 pint frozen strawberries

Mix pretzels, sugar and butter, press into bottom of 9x13 pan.
Bake 8 minutes 350 degrees,  let cool
Beat 8 oz cream cheese, 1 cup sugar, and 1 medium container cool whip
Pour over pretzel crumbs.  Mix 2 pks strawberry Jell-O and 2 cups boiling water.   Add 1 pint frozen strawberries.  Let stand to set.  Spread over cheese,  garnish  with cool whip.
 
 
 

[Guardian Angel]

Mexican Fruit cake

2 cups sugar
2 cups flour
2 eggs
2 tsp baking soda
20 oz can crushed pineapple (undrained)
1/3 cup oil
1 cup nuts

Mix well. Bake for 35 minutes at 350 in a greased 9x13 inch pan.

Icing:
1 (8oz) pkg. Cream cheese
1 stick butter
2 cups powdered sugar
1 tsp vanilla
1/2 -1 cup nuts.

Cream together cream cheese and butter; add powdered sugar and nuts.  Frost cake while still hot.
 
 
 




   

[Guardian Angel]

Coconut Cake

1 pkg. Duncan Hines white cake mix
1 3 1/2 oz can flaked coconut, divided in half.
1 1/3 cup water
2 egg whites
1 8 1/2 can cream of coconut
1 8 oz Cool Whip

Combine cake mix, 1 cup coconut, water and egg whites.  Beat 2 minutes at highest speed of mixer.  Reduce speed to low and beat for 1 minute.  Pour into greased and floured 13x9x2 pan.  Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean.  cool cake in pan for 10 minutes.  Punch holes in top of cake with a wooden pick and pour cream of coconut over cake while still warm.  Chill until entirely cooled.  Spread Cool Whip over cake and sprinkle with remaining coconut.  Cover and chill at least 4 hours.
 

[Guardian Angel]

No Bake Cheesecake

In a medium bowl, dissolve 2 small packages Lemon Jello in 2 cups boiling water.  refrigerate until just beginning to set.

In another bowl mix 1 8 oz pkg softened Cream Cheese with 3/4 cup sugar and fold in 1 8 oz tub Cool whip

Sprinkle crushed graham cracker crumbs evenly over bottom of 9x13 pan.

Fold Lemon jello into cream cheese mixture and pour over graham crackers.  Top with graham cracker crumbs.  Refrigerate for at least 4 hours...

Variation:  Top with Cherry pie filling instead of graham cracker crumbs.
 
 

[Guardian Angel]

Cherry Winks

3 oz pkg. Cream Cheese, softened
4 Tbls Sugar
1 tsp butter, melted
1/2 tsp Almond
2 Tbls chopped maraschino cherries chopped
1/2 cup finely crushed Corn Flakes
2 Tbls finely chopped nuts
10 oz can Hungry Jack Big Flaky Biscuits

Heat oven to 375.  In medium bowl blend cream cheese;2 Tbls. sugar, butter and almond until smooth.  Stir in cherries.  In small bowl, combine cornflakes, 2 Tbls sugar and nuts.

Separate dough into 10 biscuits.  Press each into a 6x2 rectangle.  Spread 2 tsp. cream cheese mixture lengthwise down center of each rectangle.  Fold dough over filling and press to seal.  Dip each into melted butter then into Cornflake mixture.  Twist into a ring, overlapping ends sealing by tucking one end under the other....place on ungreased cookie sheet.  Bake for 15-18 minutes or until golden brown.  Remove from pan to cool. 

Glaze:

1/2 cup powdered sugar
2 tsp cherry liquid
1/8 tsp almond
1-2 tsp milk
Blend until smooth, drizzle over warm rolls.
 
 

[Guardian Angel]

Peanut Go Rounds

1/4 cup peanutbutter
3 Tbls honey
1 Tbls butter softened
8 oz pkg. Crescent rolls

Heat oven to 375.  In small bowl, blend peanutbutter, honey and butter until smooth.  Separate dough into 4 rectangles, firmly pressing perforations to seal.  Cut each rectangle in half lengthwise.  Spread 2 tsp peanutbutter mixture down the center of each regtangle.  Fold dough over filling, stretching gently to cover, press edges to seal.  Place rolls on a cookie sheet.  Coil each into a spiral with seam on the inside. seal ends by tucking under dough.  Bake at 375 12-15 minutes or until golden brown.  Remove from pan to cool.

Glaze:

1/2 cup powdered sugar
1 Tbls. peanutbutter
1 tsp butter softened
4-6tsp milk
2 Tbls chopped peanuts.

Blend all ingredients except peanuts until smooth.  Drizzle over warm rolls sprinkle with peanuts.
 
 

[Guardian Angel]

Harvey Wallbanger Cake

1 Pkg Orange Cake Mix
1 Pkg Instant vanilla pudding
4 eggs 1/2 cup cooking oil
3/4 cup orange juice
2 oz Vodka
2 oz Neapolitan Liqueur

Mix all ingredients together.  Pour into a grease angel food or Bundt pan and bake at 350 for 45-50 minutes.  Cool and invert onto cake plate.

Frosting:

1 cup powdered sugar
1 Tbls Orange juice
1 Tbls Vodka
1 Tbls Neapolitan Liqueur

Mix well and frost cake while still warm.
 
 

[Guardian Angel]

Apple Wrap Ups

8 medium baking apples,  pared and cored
2 cans Pillsbury Crescent rolls
1/2 cup raisins
1/4 cup Carmel topping
3 Tbls butter, melted

Unroll crescent dough and separate it to 8 rectangles.  Press perforations and to seal into single pieces.  Place apple in the center of each rectangle.  Place 1 Tbls raisins in center of each apple.  Spoon 1 tsp Carmel topping over raisins.  Bring ends of dough together over apple, stretching slightly.  Seal top and sides of dough together to form pastry wrap.  Place on ungreased cookie sheet.  Brush dough with melted butter.  Bake at 350 for 30-35 minutes or until golden brown and apples are tender.  Serve warm with sauce.

Sauce:

1 pkg Pillsbury Lemon Sauce
1/2 cup red cinnamon candies
1 cup unsweetened apple juice
2 Tbls butter
Combine ingredients in sauce pan and bring to boil.  Simmer,r uncovered, stirring occasionally until candies are melted.


Note: Lemon Sauce mix substitute: 1/4cup sugar, 4 tsp corn starch, 2 Tbls lemon juice and 1 tsp lemon extract.
 
 
 

[Guardian Angel]

Chocolate Caramel Fantasy

2 cups chocolate wafer crumbs (about 38 wafers)
1/3 cup butter, melted
30 vanilla caramels
1/2 cup caramel topping
1/2 cup whipping cream
2 cups chopped pecans
3/4 cup semi sweet morsels

In medium mixing bowl, stir together chocolate wafer crumbs and melted butter.  Press into bottom of a 9 inch spring form pan.  Bake at 350 for 10 minutes.  Cool slightly on a wire rack.

In a heavy medium sauce pan, melt caramels in caramel topping over low heat, stirring often.  Stir in 1/4 cup of the whipping cream.  Remove from heat, stir in the nuts.  Spread over crust, cool, cover and chill for 1 hour.

In a heavy sauce pan, melt chocolate.  Remove from heat, stir in remaining whipping cream.  Drizzle over caramel pecan mixture.  Cover and chill for at least 1 hour.
 
 
 

[Guardian Angel]

Apple Pan Dowdy

2 cups diced apples
1 cup sugar
1/2 cup chopped pecans
1/4 tsp salt

Mix well and let stand 15 minutes. 

Add:

1 tsp cinnamon
1 egg
1/2 ts baking soda dissolved in just a tiny bit of water (2tsp)
1 cup flour
1/2 tsp nutmeg
Mix all together well.  Pour into greased and floured 9x9 cake pan.  Bake at 350 for 45-50 minutes.  Serve with whipped cream.  Double recipe for 9x 13 pan.
 
 
 

[Guardian Angel]

Poormans pecan pie

1 cup dark corn syrup
1 cup sugar
1  cup quick cooking oats
1/2  cup butter melted
2 eggs

Mix together and put into unbaked pie shell.  Bake at 350 for 50 minutes...cool
 
 

[Guardian Angel]

Ruthie's Cake

Bake any chocolate cake mix according to directions on pkg. in 2 round cake pans.

Frosting between split layers:

2 1/2 Tbls flour and 1/2 cup milk;  cook to thick past and cool.

1/4 cup butter
1/4 cup crisco
1/2 cup sugar

Beat with mixer until sugar dissolves.  Add cool paste with 1/2 tsp vanilla flavoring.  Beat until smooth. 

Split cake and place above frosting between layers.  Frost cake with any chocolate frosting. 

This cake can also be made with yellow cake mix and vanilla frosting, and is referred to as twinkie cake.
 
 

[Guardian Angel]

Japanese Fruit Pie

1 cup sugar
1 Tbls vinegar
1/2 cup pecans
2 eggs
1/2 cup raisins
1/2 cup coconut
1 stick butter melted
1 unbaked pie crust

Beat eggs, blend in sugar, vinegar, nuts, raisins, coconut, and melted butter.  Pour into unbaked pie shell.  Bake at 325 for 35-40 minutes.
 
 

[Guardian Angel]

Chess Pie

1 cup brown sugar
1 tsp vanilla
2 eggs, beaten
1/2 cup melted butter, cooled
12 cup granulated sugar
2 Tbls milk
1 tsp flour
unbaked pie shell

Mix all ingredients and pour into pie shell.  Bake at 350 for 40 minute
 
 

[Guardian Angel]

Southern Pecan Pie

3 eggs slightly beaten
Add:
1 cup sugar
12 cup white karo syrup
1/2 cup red karo syrup
2 Tbls. melted butter
1 tsp vanilla

Mix well, add 1 cup Pecans.  Pour into unbaked pie shell.  Bake at 425 for 15 minutes then reduce heat to 350 and bake until set.  cover edges of crust with foil for last 20 minutes to prevent over browning.