Desserts

[Guardian Angel]

Black Bottom Cupcakes

1 (8 ounce) package cream cheese, well softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semi sweet chocolate chips (regular size work too)
1 & 1/2 cups all-purpose flour
1 cup white sugar
1/4  cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy.  Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.  Make a well in the center and add the water, oil, vinegar and vanilla.  Stir together until well blended.  Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

Bake in the preheated oven for 25-30 minutes.

[Guardian Angel]

Pumpkin Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Preheat oven to 375.  Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.   Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.   Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. *Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

*Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

[Guardian Angel]

Pear Bundt Cake


1 (15 ounce) can pears in light syrup
1 (18.25 ounce) package white (or yellow) cake mix
2 egg whites
1 egg
2 teaspoons powdered sugar

Preheat oven to 350 degrees.  Coat a 10-inch fluted tube pan with nonstick cooking spray and dust with flour.

Drain pears, reserving the syrup, chop pears.  Place the pears and syrup in a mixing bowl, add dry cake mix, egg whites and egg.  Beat on low speed for 30 seconds, beat on high for 4 minutes.

Pour batter into pan and bake for 50-55 minutes, or until toothpick inserted near the center comes out clean.  Cool for 10 minutes in pan then remove  to a wire rack and cool completely.  Dust with powdered sugar.

[Guardian Angel]

Cranberry Chiffon Pie

Crust:
1 cup all-purpose flour
2 tablespoons white sugar
1/2 cup cold butter
1/2 cup walnuts, finely chopped

Filling:
1 (3 ounce) package cranberry or strawberry gelatin
1/2 cup boiling water
1 cup whole berry cranberry sauce
3/4 cup cranberry juice
1 tablespoon grated orange peel
1 cup whipping cream, whipped

Preheat oven to 375 degrees.
In a bowl, combine the flour and sugar.  Cut in butter until crumbly.  Stir in walnuts.  Press onto the bottom and up the sides of a greased 10-inch pie plate.  Bake for 14-16 minutes or until set and edges are lightly browned.  Cool on a wire rack.

For filling, in a bowl, dissolve gelatin in boiling water.  Stir in cranberry sauce, cranberry juice and orange peel.  Cover and refrigerate until slightly thickened, about 1 hour.  Fold in whipped cream, pour into crust.  Refrigerate for at least 3 hours. 

[Guardian Angel]

Crock Pot Tapioca Pudding


4 cups milk
2/3 cup white sugar
1/2 cup Small Pearl Tapioca
2 eggs, slightly beaten
1/2 teaspoon vanilla extract
dash of salt

Stir together the milk, beaten eggs and tapioca in the crock pot.  Cover and cook on medium for 3 hours, or on low for 6 hours.  Stir occasionally.

[Guardian Angel]

Warm Fruit Compote


2 (29 ounce) cans sliced peaches, drained
2 (29 ounce) cans pear halves, drained and sliced
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can apricot halves, drained and sliced
1 (21 ounce) can cherry pie filling

In a 5-quart slow cooker, combine the peaches, pears, pineapple and apricots.  Top with pie filling.  Cover and cook on high for 2 hours or until heated through.  Serve with a slotted spoon.

Good served over pound cake with a little whipped topping.

[Guardian Angel]

Applesauce In The Oven

6 large tart apples. peeled and sliced
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon vanilla extract

Place apples in a greased baking dish.  Sprinkle on the sugar, cinnamon and vanilla.  Toss to coat apples.  Cover and bake at 350 degrees for 40-45 minutes, stirring occasionally until apples are tender.  Uncover and mash with a fork.  Serve warm.

[Guardian Angel]

Mango Pie

2 8 oz pg cream cheese, softened
3/4 cup sweetened condensed milk
1 1/2 cups pureed or mashed canned mango (Swad brand Alphonso mango slices in syrup, drained)
1/4 tsp saffron threads
1/4 tsp ground cardamom
1 9 inch graham cracker pie crust
Whipped cream

In a large bowl, beat cream cheese with mixer on medium, until fluffy, about 2 minutes.  Add the condensed milk, mango, saffron and cardamom and continue to beat until the mixture is smooth and well blended, about 2 minutes more.
Pour the filling into the pie crust, cover and freeze for at least 6 hours.  Defrost for 10 minutes before serving and top with whipped cream.

[Guardian Angel]

Swedish Apple Pie (It lacks a crust and the pastry topping creates a crunchy layer.  Very tasty)

FILLING

2/3 cup raisins
3 medium apples, peeled and sliced
1 Tbls sugar
1 tsp cinnamon
1/2 tsp nutmeg

TOPPING

3/4 cup butter
1 cup flour
1 cup sugar
1/2 tspsalt
1 egg, beaten
1/4 cup chopped walnuts


Preheat oven to 350.  Place the raisins in a small bowl, cover with hot water and microwave them on high until they become plump, about 20-30 seconds.  Drain , then combine them with the apple slices.  Transfer the fruit to a 9 inch pie pan ( it should not be more than 2/3 full.  In a small bowl, mix the sugar, cinnamon and nutmeg and sprinkle the mixture over the fruit. 

To make the topping, melt the butter and set it aside.  In a separate bowl, stir together the flour, sugar, salt and egg until they're evenly blended.  Whisk in the butter , then spread the topping over the fruit and sprinkle on the nuts.

Bake until golden brown, about 40 minutes.  Serve with vanilla ice cream or whipped topping.

[Guardian Angel]

Chocolate Chess Pie

1/2 cup unsalted butter, cut into pieces
4 oz bittersweet chocolate, coarsely chopped
1 1/4 cup sugar
1 TBLS fine yellow corn meal
1/4 tsp salt
1/4 tsp cinnamon
3 large eggs at room temperature
1 large egg yolk
1/4 cup milk
1 1/2 tsp vanilla extract
Pre-baked 9 inch deep dish pie shell

Preheat oven to 325.  Put butter in top of a double boiler set over but not in, slow simmering water.  Scatter the chocolate over the butter without mixing and let it stand until the chocolate and butter have melted, about 6 minutes.  Whisk the chocolate mixture until it's smooth then remove it from the heat and set it aside for 10 minutes to cool.

In a large bowl, use your hands to combine the sugar, cornmeal, salt and cinnamon.  In another bowl, lightly beat together the eggs and yolk.  Add them to the sugar mixture, along with the milk and vanilla extract, and whisk together until they're evenly blended.  Then whisk in the chocolate mixture until smooth and pour the filling into the pie crust.

Place pie on center oven rack and bake for 35 minutes.  Rotate it 180 degrees and continue to bake until it puffs up and forms a thin crusty layer, about 20 minutes more.  Transfer pie to a wire rack to cool for at least 1 1/2 hours.  Serve it slightly warm or at room temp with vanilla ice cream or whipped topping.

[Guardian Angel]

Cherry-Chocolate Crisp


1 (21 ounce) can cherry pie filling
1/2 cup baking mix
1/2 cup packed brown sugar
1/2 cup quick-cooking oats
1/4 cup firm butter
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees.  Spread the pie filling in an ungreased 8-inch square pan.  In a medium bowl, mix the baking mix, brown sugar and oats.  Cut in butter until crumbly.  Stir in chocolate chips.  Spoon mixture evenly over pie filling.  Bake 30 to 35 minutes or until very bubbly around the edges.

Good served warm with a scoop of ice cream or a dollop of whipped cream.

[Guardian Angel]

Christmas Trifle

1 can (8 ounces) crushed pineapple
3 medium firm bananas, sliced
1 jar (10 ounces) red maraschino cherries
1 jar (6 ounces) green maraschino cherries
3-1/2 cups eggnog, chilled
2 packages (3.4 ounces each) instant vanilla pudding mix
1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup chopped walnuts

Drain pineapple, reserving juice. Dip bananas in juice; drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixes for 2 minutes or until slightly thickened.   Place half of the pudding in a 4-qt. serving or trifle bowl; layer with half of the bananas, pineapple. cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries.

[Guardian Angel]

Snow Cream

One big pan  fresh snow, (no bird droppings or sticks)  One egg, one cup sugar one tsp. vanilla.   After getting the clean snow, beat the egg with the sugar; add  vanilla.  Make a valley in the fresh snow, stir in the egg, sugar and vanilla mixture.  Mix 'til smooth and creamy.   Enjoy

[Guardian Angel]

Lemon Mousse Pie

Crust:
3/4 cup toasted almonds , ground   
6 Tbsp. butter , melted   
1 1/4 cup graham cracker crumbs
1 tsp. grated lemon peel
 
Lemon Curd:
1 cup sugar
4 large egg yolks , lightly beaten   
1 Tbsp. grated lemon peel
1/2 cup butter , cubed   
1 cup fresh lemon juice
2 bars (4 ounces each) white chocolate , chopped   
2 cups heavy whipping cream
8 ounces cream cheese , softened
   
Lemon Topping:
1/2 cup sugar
1 large egg
3 Tbsp. butter , cut up   
1 large egg yolk
2 Tbsp. lemon juice
1/2 tsp. lemon peel
Directions:

To make crust: Preheat oven to 350°. Butter a 10-inch pie plate. In a medium mixing bowl, combine almonds, crumbs, butter and lemon peel. Press evenly on bottom and sides of pie plate. Bake at 350 degrees for 9 to 10 minutes. Cool completely.

To make lemon curd: Bring sugar, lemon peel and juice to a boil in a heavy 3 1/2-quart saucepan over medium-high heat. Remove from heat and gradually whisk about 1/4 hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended. Place saucepan over medium heat and cook, whisking constantly, at least 10 or 12 minutes (mixture will be pudding-like in thickness). Add butter, in 6 batches, whisking constantly until butter melts and mixture is well blended after each addition. Remove from heat and pour mixture through a wire-mesh strainer into a bowl. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 3 hours. Make about 1 1/3 cups.

Microwave white chocolate in a small, microwave-safe bowl at high for 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate and beat until blended, stopping to scrape down sides. Add lemon curd and beat until blended.
 
Beat heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of crust. Chill 3 hours.

To make lemon topping: Combine sugar, butter and lemon juice in top of double boiler.  Set over pan of simmering water and stir until sugar dissolves and butter melts.  Beat egg, yolk and lemon peel in bowl until well blended.  Gradually whisk warm butter mixture into egg mixture.  Return mixture to double boiler and cook over simmering water until topping is thick, stirring constantly, about 10 minutes; do not boil.  Transfer topping to bowl, whisking to smooth.  Press plastic wrap directly onto surface of topping and chill until cold.

Remove pie from refrigerator.  Spread with Lemon Topping.  Chill for at least 1 hour.  Garnish with sweetened whipped cream, lemon wedges and fresh raspberries.

[Guardian Angel]

Now here is my simpler, easier, just as tasty version of the Lemon Mousse Pie

1 Graham cracker pie crust
2 containers of Lemon flavored Yoplait lite Thick and Creamy yogurt
Juice of 3 fresh lemons
1 Box Sugar free Lemon Jell-O
1 8 oz Cream Cheese (room temperature)
4 squares white almond bark (melted)
2 Tbls butter
1/2 tsp almond
1 8 oz container of Cool Whip

Melt the butter and mix with almond.  Brush over the bottom and sides of the pie crust and heat in 350 oven just long enough for it to absorb into the crust (about 5 minutes.)  Set aside to cool.

Put jello into a medium bowl.  Bring the lemon juice to a boil over med-high heat.  Whisk 1/4 cup of the boiling lemon juice into the jello until completely mixed. (set aside any remaining juice.)   Add the 2 cartons of yogurt to the jello mixture and whisk until it is smooth. 

Beat the cream cheese with an electric mixer until smooth, then add the melted almond bark and continue beating with electric mixer until blended.  Add the yogurt mixture and continue beating until mixed well.  Fold the lemon mixture into the cool whip and spoon into the pie crust.  Chill at least one hour. 

May garnish the pie with cool whip, raspberries and lemon wedges if so desired.