Desserts

1 pkg. yellow cake mix
1 pkg. instant pistachio pudding mix
4 eggs
1 cup club soda
½ cup canola oil
½ cup chopped walnuts

1 cup cold heavy whipping cream
¾ cup cold milk
1 pkg. instant pistachio pudding mix
2 teaspoons confectioners' sugar
½ cup chopped walnuts

Cupcakes:

Preheat oven to 350° Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan. Add cocoa powder and whisk until the mixture is smooth. Cool slightly.

Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium until combined. Add the Guinness-chocolate mixture to the egg mixture and beat to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber scraper, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool.

Whiskey Ganache Filling:

Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber scraper, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

To fill the cupcakes, use a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top.

Baileys Frosting

Beat the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until light and fluffy.

Frost the cupcakes using your favorite decorating tip and decorate with sprinkles. Store in an airtight container.

12 oz white chocolate
1/3 cup, plus 2 Tbsp, peppermint candies, crushed
2 Tbsp semisweet chocolate chips

Line a 13 X 9-inch baking pan with aluminum foil and set aside.
Break the white chocolate into pieces (if not using chips) and melt in a double boiler or microwave.
Remove the pan from the heat and stir in 1/3 cup of candy cane pieces.

Pour the mixture onto the foil-lined pan, spreading it to within a half inch of the edges.
Melt the semisweet chips and drizzle them over the white chocolate mixture.

Sprinkle on the remaining candy pieces.
Place the bark in the refrigerator and chill until firm, about 15 minutes.
Then break or cut into pieces.

½ cup chopped pecans
½ cup butter, softened and divided
1 cup packed brown sugar
2 Tbsp rum
2 ripe bananas
¾ cup granulated sugar
2 large eggs
¾ cup milk
½ cup sour cream
1 tsp vanilla extract
2 cups all purpose baking mix
¼ tsp ground cinnamon

Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.

Melt ¼ cup butter in a 10 inch cast iron skillet or a 9 inch round cake pan over low heat.

Remove from heat; stir in brown sugar and rum.

Cut bananas diagonally into ¼ inch thick slices; arrange over brown sugar mixture.

Sprinkle pecans over bananas.

Beat sugar and remaining butter at medium speed with an electric mixer until blended.

Add eggs, 1 at a time, beating until just blended after each addition.

Add milk and next 2 ingredients; beat just until blended after each addition.

Beat in baking mix and cinnamon until blended. (Batter will be lumpy).

Pour batter over mixture in skillet. Place skillet on a foil-lined baking tray.

Bake 350° for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.

Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen.

Invert onto serving plate, spoon any topping in skillet over cake.

Serve with whipped cream and/or ice cream.

1 pkg devil's food cake mix
¼ c water
1 egg
3 Tbsp canola oil
38 Rolo candies
Chopped hazelnuts

Combine cake mix, water, egg and oil in a large bowl

Roll rounded teaspoons of dough into balls

Press candy into each; reshape[e balls

Dip tops in hazelnuts

Place 2 inches apart onto greased baking sheet

Bake 350° 8 to 10 minutes or until tops are cracked

Cool 2 minutes before removing from pans to wire racks

Store in an airtight container

¾ cup butter, softened
1/3 cup confectioners' sugar
1 ½ cup all purpose flour
½ cup crisp rice cereal

Filling:

In a small bowl, cream butter and confectioners' sugar until light and fluffy; gradually beat in flour until crumbly. Stir in cereal. Press into a greased 13 X 9-in. baking pan.

Bake at 350° for 18-22 minutes or until lightly browned.

Meanwhile, in a large bowl, beat the eggs, sugar, coconut, juices, flour and peels until frothy.

Pour over the hot crust. Bake for 18-22 minutes or until lightly browned.

Cool on a wire rack. Dust with confectioners' sugar; cut into bars.

Store in the refrigerator.

2 ½ cups all purpose flour, plus some for work surface
¼ cup plus 1 Tbsp sugar
1 Tbsp baking powder
¾ tsp course salt
½ cup cold unsalted butter, cut into small pieces
¾ cup buttermilk
1 large egg yolk
1 ½ cups fresh raspberries

Preheat oven to 400°.

In a food processor, pulse together flour, ¼ cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form.

In a small bowl, whisk together buttermilk and egg yolk.

Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.

Transfer dough to a lightly floured work surface and sprinkle raspberries on top.

Knead three time to fold in raspberries (loose pieces of dough okay).

Gather and pat dough into a 1-inch thick square and cut or pull apart into 2-inch pieces.

Place pieces, about 2 inches apart, on two parchment-lined baking sheets and sprinkle tops with 1 Tbsp sugar.

Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through.

Let scones cool slightly on wire racks.

Serve warm or at room temperature.

Can store in an airtight container, up to one day.

1 box white cake mix
¼ cup water
1/3 cup vegetable oil
2 tsp mint extract
3 egg whites
12 drops green food coloring
2 jars (16 oz ea) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
5 drops yellow food coloring
Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces for garnish

Heat oven to 350° for shiny metal of glass pan. Spray bottom of 13X9 inch pan with baking spray.

Make cake mix as directed on box, using water, oil, 1 ½ tsp of mint extract and the egg whites. Reserve one cup of batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.

Drop green batter by generous tablespoons randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan ¼ turn; repeat cutting for swirled design.

Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.

Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining ½ tsp extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over the fudge. Garnish with candy pieces. Store covered in the refrigerator.

1 cup unsalted butter
8 oz semi sweet chocolate chips
5 large eggs
½ cup sugar
4 tsp flour
8 extra large muffin cups

6 oz raspberries, barley moistened and rolled in ½ cup sugar right before serving

Melt butter and chocolate in a medium heat proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves.

Beat egg mixture into chocolate until smooth.

Add flour and mix until combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)

Heat oven to 450°. Line a standard size muffin tin with 8 extra large muffin papers.

Papers will extend above cups to facilitate removal).

Spray muffin papers with vegetable cooking spray.

Divide batter among muffin cups.

Bake until batter puffs but center is not set, 8 to 10 minutes.

Carefully lift cakes from tin and set on a work surface.

Pull papers away from cakes and transfer cakes to dessert plates.

Top each with sugared raspberries and serve immediately.

2 cups all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup sugar
¾ c buttermilk
½ cup egg substitute (egg beaters)
¼ cup vegetable oil
2 cups raspberries
2 cups blueberries

Preheat oven to 350°. Spray 6-cup Bundt pan with non-stick cooking spray. Set aside.

Combine flour, baking powder, baking soda and salt in large bowl. Combine sugar, buttermilk, eggs substitute and oil in medium bowl. Add sugar mixture to flour mixture; stir just until moistened.

Fold in raspberries and blueberries. Pour batter into prepared pan. Bake 1 hour or until wooden toothpick comes out clean. Cool in pan on wir rack. Serve with additional berries and whipped cream, if desired.

1 cup water
½ cup butter
1 cup flour
4 eggs
Eggnog cream (recipe follows)
Powdered sugar

Heat oven to 400°. Heat water and butter to rolling boil in 2 ½ qt saucepan. Stir in flour. Stir vigorously over low heat about 1 minutes or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.

Drop dough by scant ¼ cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool away from any draft.

Cut off tops of puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar.

1 package (4 serving size) vanilla instant pudding
1 cup milk
1 tsp ground nutmeg
1 tsp rum extract
¼ tsp ground ginger
2 cups heavy whipping cream

Beat all ingredients except cream in a large bowl with mixer on low speed until smooth. Add cream, beat on high until soft peaks form.

1 tablespoon butter, melted
9 gingersnap cookies, crushed

4 large tart apples, peeled
1 tablespoon butter
¾ cup sugar
¾ teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 cups fresh blueberries
2 tablespoon lemon juice
1 tablespoon grated orange peel

1 cup all-purpose flour
3 tablespoons brown sugar
6 tablespoons cold butter

Spread butter on bottom of an 8-in. square caking dish. Sprinkle with gingersnap crumbs; press gently. Set aside.

Cut each apple into 16 wedges.

In a large skillet, sauté apples in butter until crisp-tender, about 10 minutes. Remove from heat; cool for 10 minutes.

Combine the sugar, cinnamon and ginger; sprinkle over apples and mix well.

Place blueberries in a bowl.

Sprinkle with lemon juice and orange peel; toss gently to mix well.

For topping, combine flour and brown sugar in a bowl; cut in butter until crumbly.

Spoon apple mixture into baking dish.

Top with blueberries and topping (dish will be full). Bake at 350 degrees for 35-40 minutes or until bubbly.

17 miniature ice cream sandwiches, divided
1 jar caramel ice cream topping (12 oz.)
1 carton frozen whipped topping, thawed (12 oz.)
¼ cup chocolate syrup
1 Symphony candy bar, chopped (7 oz.)

Arrange 14 ice cream sandwiches in an ungreased 13-in.x 9-in.x2-in. dish.

Cut remaining sandwiches in half length wise, and fill in the spaces in the dish.

Spread with caramel and whipped toppings.

Drizzle with chocolate syrup.

Sprinkle with chopped candy bar.  Cover and freeze for at least 45 minutes.  Cut into squares.

1 cup plus 2 Tbsp sugar
1 Tbsp finely grated lime zest
6 Tbsp fresh lime juice (about 3 limes)
3 Tbsp tequila
2 Tbsp fresh orange juice
Course salt
Lime wedges, for serving

In a medium saucepan, cook 3 ¾ cups water and sugar over medium-high heat, stirring, until sugar has dissolved, about 1 minute. Stir in lime zest and juice, tequila, and orange juice. Season with ¼ tsp salt.

Pour mixture into a shallow dish, cool, then cover can freeze until set, about 6 hours or overnight. Using the tines of a fork, scrape mixture until flakes form. Freeze (covered) until ready to serve.

Garnish with lime wedges, if desired.

4 eggs
2 cups milk
1 cup sugar
1 Tbsp vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semi sweet chocolate chips

Preheat oven to 350°.  Grease a 9 X 9 inch pan.
In large mixing bowl, combine eggs, sugar and vanilla until smooth. 
Stir in bread, bananas, and chocolate chips. 
Let rest 5 minutes for bread to soak.

Pour into prepared pan.

Bake 35 minutes or until knife inserted in the center comes out clean.

1 bag (1 pound) frozen mixed berries, thawed
2 - 3 Tbsp sugar
1 tsp grated lemon zest
1 tsp minced fresh ginger
1 store bought angel food cake

In a medium saucepan, combine berries, sugar, zest and ginger. Cook; stirring occasionally, over medium heat, until berries have softened and released their juices, 10 to 12 minutes. Let cool slightly.

Cut angel food cake into 8 wedges. Spoon compote over or alongside cake wedges and serve.

Garnish with whipped cream if desired.

1 package (24) graham crackers
2 Cups mini marshmallows
1 cup chocolate chips
1 cup cashews
½ c butter
½ cup brown sugar
1 tsp vanilla extract

Preheat oven to 350°.
Layer graham crackers on the bottom of a sprayed 9 X 13 inch pan.
Sprinkle marshmallows onto graham crackers.
Sprinkle chocolate chips onto marshmallows.
Sprinkle cashews onto chips.

In a medium saucepan, melt butter, add brown sugar and cook until sugar dissolves
Remove from heat, add vanilla.
Bake 10-12 minutes until marshmallows are puffy and lightly browned.
Cool completely before cutting into bars.

CRUST
1 refrigerated pie crust (from 15oz box), softened as directed on box

FILLING
½ cup sugar
4 tsp cornstarch
2 tsp ground cinnamon
4 cups thinly sliced peeled pears
¾ cup fresh or frozen cranberries

TOPPING
¼ cup sugar
¼ cup all-purpose flour
2 tbsp butter or margarine (softened)

Place cookie sheet in oven on middle oven rack. Heat oven to 375 degrees F. Place pie crust in 9-inch tart pan with removable bottom as directed on the box for One-Crust Filled Pie.

In large bowl, mix ½ cup sugar, the cornstarch and cinnamon. Add pears and cranberries; toss gently to coat. Spoon into crust lined pan.

In small bowl, mix all topping ingredients with fork until well blended. Sprinkle over filling.

Place tart on cookie sheet in oven. Bake 45 to 55 minutes or until crust is deep golden brown and pears are tender. Serve warm or cold.

¾ cup dried cranberries
½ cup brandy or orange juice
1 single crust pie pastry
1/3 cup butter, melted and cooled
1 ½ cups sugar
3 eggs
1/8 tsp salt
1 cup chopped walnuts
¾ cup all purpose flour
2 oz white baking bars, chopped
Whipped cream for garnish

In a small bowl combine dried cranberries and brandy or juice. Cover and chill for at least 1 hour. Drain and reserve 1 Tbsp of the brandy.

Preheat oven to 325°. Prepare pastry and line a 9 inch pie plate

In a medium bowl, whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tbsp of the reserved brandy mixture. Spoon into crust .  Bake for 65 minutes, loosely covering the pie with foil for the last 30 minutes of baking.

Cool on rack.

Top with whipped cream.

Pudding:
1 ½ c milk
½ c sugar
¼ c cornstarch
¼ c bottled Key lime juice
½ tsp finely grated lime peel
2 cups whipped topping

Crumb Mixture:
2 Tbsp graham cracker crumbs
1 tsp sugar
1 tsp butter or margarine, melted

Topping:
1 ½ c sliced fresh strawberries

In a one quart stainless steel or non stick saucepan, stir together milk, sugar, cornstarch, Key lime juice and lime peel with whisk until all of the cornstarch is dissolved. Heat to boiling, stirring constantly.  Boil one minute.

Cover surface of pudding mixture with plastic wrap to prevent skin from forming. Refrigerate 30 minutes, stirring occasionally, or until cool.

Meanwhile, in a small bowl, mix crumb mixture; set aside.

Gently fold 2 cups whipped topping into pudding mixture. Spoon ¼ cup of the pudding mixture into each of 6 small parfait glasses or dessert bowls. Sprinkle each with ½ tsp crumb mixture. Arrange 2 Tbsp strawberries over crumb mixture. Repeat layers. Top each with a dollop of addition whipped topping.
Serve immediately.

10 slices whole wheat bread
3 egg whites
1 ½ c skim milk
¼ c white sugar
2 tsp white sugar
¼ c brown sugar
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground clove
pan release spray

For Sauce:
1 ¼ c apple juice
½ c apple butter
2 Tbsp molasses
½ c raisins
¼ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp orange zest

Directions for bread pudding:
Preheat oven to 350°.  Spray and 8 X 8 inch baking dish with vegetable oil spray.  Lay the slices of bread in baking dish in two rows, overlapping like shingles.

In a medium bowl, beat eggs, egg whites, milk, ¼ c white sugar,  brown sugar, and vanilla.  Pour egg mixture over bread.

In a small bowl, stir together cinnamon, nutmeg, clove, and 2 tsp white sugar.
Sprinkle spiced sugar mixture over the bread pudding. 

Bake for 30 minutes, until it has browned on top and it firm to the touch.  Serve warm or at room temperature with apple raisin sauce.

Directions for sauce:
Stir all ingredients together in medium saucepan
Bring to a simmer over low heat.  Let simmer 5 minutes.  Serve warm

Calories:  233
Total fat:  3g
Saturated fat:  1 g
Cholestrol 24 mg
Sodium:  252 mg
Fiber:  3 g
Protein:  7 g
Carbohydrates:  46 g
Potassium:  390 mg

¾ cup granulated sugar
½ cup water
4 ounces bittersweet chocolate, chopped
2 tablespoons refrigerated or frozen egg product, thawed or 2 egg yolks, slightly beaten
1 teaspoon vanilla
1/3 cup of all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup ground flax seeds
¼ teaspoon baking powder
5 egg whites
Powdered sugar (optional)
Fresh raspberries (optional)
Fresh mint leaves (optional)

1. Preheat oven to 350° F.  Grease and flour a 9x9 inch baking pan; set aside.  In a medium saucepan, stir together granulated sugar and water.  Cook and stir over medium heat until the sugar dissolves and mixture almost boils.  Remove from heat.  Add chocolate; stir until melted (mixture may appear slightly grainy).  Place egg product in a large bowl.  Gradually stir the chocolate mixture into egg product; stir in vanilla (mixture may appear slightly grainy).  Set aside.

2. In a small bowl, stir together the flour, cocoa powder, flax seeds, and baking powder.  Add flour mixture to egg product mixture, whisking until smooth.  In a medium bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight).  Stir a small amount of the beaten egg whites into the chocolate mixture to lighten.  Fold remaining egg whites into chocolate mixture.  Spread in the prepared pan.

3. Bake for 30 minutes.  Cool cake in pan on a wire rack for 10 minutes.  Remove cake from pan.  Cool completely on a wire rack.

4. Transfer cake to a cutting board.  Using a 3¼ inch heart shaped cutter, cut 6 heart-shaped pieces from cake.  Sprinkle tops with powdered sugar, if desired.  Top with raspberries and mint leaves, if desired.

½ cup butter
½ cup sugar
1/3 cup dark corn syrup
½ teaspoon cinnamon
¼ teaspoon ginger
1 cup all-purpose flour
2 teaspoons brandy
One 6-ounce package (1 cup) semi-sweet chocolate morsels
1 tablespoon vegetable shortening
1/3 cup finely chopped nuts

Preheat oven to 300°. In heavy gauge saucepan, combine butter, sugar, dark corn syrup, cinnamon, and ginger; cook over medium heat, stirring constantly, until melted and smooth. 

Remove from heat; stir in flour and brandy. 

Drop by teaspoonfuls onto greased cookie sheets about 3 inches apart. (Do not bake more than 6 cookies at one time.) 

Bake at 300° for 10-12 minutes. Let stand a few seconds. Remove from cookie sheets and immediately roll around wooden spoon handle; cool completely.

Combine chocolate and shortening and melt in the microwave 2-3 minutes, stirring occasionally. Do not overheat.

Dip Brandy Snap halfway in melted chocolate. Sprinkle with nuts; set on waxed-paper-lined cookie sheets and chill until set.  Store in airtight container in refrigerat

5 cups diced panettone bread
3 whole eggs
3 egg yolks
3/4 cups of sugar
2 cups of half and half
1/4 cup of rum
1 tsp of vanilla extract
1/4 tsp of nutmeg
Vegetable cooking spray

Preheat oven to 475°. Place water on range top to boil for a water bath. 
With a serrated knife, remove the side crusts from the bread. Cut into ¾-1 inch dice. You should have 5 cups.  Reserve the cubed bread in a large mixing bowl. 

For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and nutmeg. Pour over the bread cubes. 

Spray a 12-cup muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. (The big cubes sticking up to look nice.)  Place the filled muffin tin in a roasting pan. Transfer to the preheated oven and carefully pour the hot water creating a water bath for the muffin tin to sit in. Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick inserted into the center comes out clean. Bread pudding may be served warm or cold.  And vanilla ice cream or whipped cream, if using.

Topping:
½ cup old-fashioned oats
3 tablespoons light brown sugar
½ teaspoon cinnamon
1 tablespoon butter
1 tablespoon honey
2 tablespoons canola oil
2 tablespoons whole-wheat flour

Filling:
2 pounds firm but ripe Bosc pears, peeled and cut into ¼-inch slices
1 cup fresh cranberries
1 tablespoon lemon juice
1 tablespoon crystallized ginger, finely chopped
1 tablespoon light brown sugar
1 teaspoon whole-wheat flour
Cooking spray

Preheat oven to 350 degrees F.  Spray an 8-inch square baking dish with combine topping ingredients; mix with a fork until crumbly. Set aside.

For the filling, combine the pears, cranberries, and lemon juice in a large bowl.  Add the ginger, sugar, and flour and toss to combine.

Transfer the pear mixture to the prepared baking dish and top with crumb mixture.  Bake for 35 to 45 minutes until the filling is bubbly and the topping is a golden brown.  Cool for at least 15 minutes before serving, or cool completely and serve later.

¼ cup maple syrup
1 Tbsp bourbon
½ of a 15 oz can pumpkin (3/4 cup)
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
8 oz Cool Whip
4 oz Mascarpone cheese, softened
1 Tbsp powdered sugar
½ cup whipping cream
1 3-oz package lady fingers, split
Ground nutmeg or freshly grated nutmeg

Line a 9x5x3-inch loaf pan with plastic wrap; set aside.

Combine maple syrup and bourbon, set aside

In a small bowl, combine pumpkin, cinnamon, ginger, and salt.

Fold cool Whip into pumpkin mixture.

In another small bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in the ½ cup whipping cream just until thickened. Do not over beat.

To assemble: arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining lady fingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill 8 hrs or overnight.

Use the plastic wrap to lift tiramisu out of pan. Place on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert into slices.

16 oz milk chocolate chips
2 Tbsp vegetable shortening
1 pound fresh strawberries

Wash and dry strawberries
Insert toothpicks into the tops of the berries (optional)
Using a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks or stems, dip the strawberries into the chocolate mixture.
Lay berries out onto wax paper until chocolate is set.

Double Boiler:

• In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate, stirring until smooth. NOTE: Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy.
  NOTE: If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water.
• Let the chocolate cool slightly, but it should not set.

Microwave Melting Chocolate:

• In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave.
• Microwave for 1 minute, then check and stir. If you need more time, do it in 10-20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.

HOW TO DIP: Grasp the stem, toothpick or green leaves of the strawberry and dip into the chocolate and swirl in chocolate to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate (this will fill in all the cracks and leave a nice even line of chocolate at the base.) When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place on the prepared cookie sheet. Repeat with the rest of the strawberries.

Crumble Topping:
¾ Cup all purpose flour
¾ Cup light brown sugar
¾ Cup old fashioned rolled oats
1/3 cup walnuts or pecans, chopped
½ cup unsalted butter, cut into pieces

Filling:
¼ cup light brown sugar
¼ cup white granulated sugar
½ tsp. ground cinnamon
½ Tbsp cornstarch
1/8 tsp salt
1 ½ pound Granny Smith Apples peeled, cored, and sliced into ¼ inch thick slices
1 ½ pounds ripe Bartlett Pears, peeled, cored and cut into thick slices
2 cups fresh cranberries, rinsed, drained and picked over

Preheat oven to 375° and place rack in the center of the oven. Butter or spray with nonstick cooking spray a 2-½ quart casserole or oval dish, or a 10-inch deep pie plate. Set aside.

For topping: combine the flour, sugar, oats and nuts in a large bowl. Cut the butter into small pieces and blend the flour mixture with a pastry blender. The mixture should be crumbly and about the size of peas. Set aside while you prepare the filling.

For filling: In a large bowl combine the sugars, cornstarch, cinnamon and salt. Peel core and slice the apples and pears and toss them along with the cranberries, in the sugar mixture. Once combined, transfer to the prepared pan. Spread the topping evenly over filling.

Bake 35-45 minutes or until the topping is golden brown and crisp. Remove from oven and place on a wire rack to cool for at least 15 minutes. Serve with whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.

1 10 inch angel food cake
2 c sour cream
1 c cool whip
1 (20 ounce) can crushed pineapple, drained
1 c flaked coconut
¼ c light brown sugar
½ tsp orange extract
1 (11 ounce) can mandarin orange sections, drained

Cut cake horizontally into 3 even layers.

Combine sour cream, coconut, brown sugar, crushed pineapple, cool whip and orange extract.
Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture.
Add second layer of cake; top with another one-third of pineapple mixture.
Top with final cake layer and spread with remaining pineapple mixture.
Arrange mandarin orange sections around the top and chill thoroughly.
Keep refrigerated, serve cold.

1 cup white or semi-sweet chocolate morsels
2 cups chocolate cool whip whipped topping
¼ cup seedless raspberry jam
¼ cup fresh raspberries

White or dark semi sweet chocolate will work. There is also a red morsel I found at a local store and I used this with the white chocolate for more color.

Ice cream, puddings, fresh fruits or cool whip with a drop of flavored extract will change this to suit individual tastes. Have fun!

Prepared cookie dough (I used the roll type found in the refrigerated section)
1 cup Cool Whip whipped topping
1 cup fresh strawberries, sliced
Chocolate syrup
Strawberry Syrup (warmed seedless strawberry preserves in a squeeze bottle)

Roll cookie dough into 1/8 in thick rectangle. Using a heart shaped cookie cutter, cut cookies and bake on an un-greased cookie sheet at 375°, or until lightly browned. Cool completely. Cookies can be as big or little as you like./

 

Spread cool whip onto cookie and place sliced strawberries on top. Repeat and stack cookies. For the top cookie, omit the berries and garnish with chocolate or strawberry sauce. Add a fanned or chocolate dipped strawberry to plate, a dollop of cool whip and chocolate or strawberry sauce for decoration.

2 tsp. red sugar crystals
2 tsp. corn syrup
2 martini glasses
2 scoops vanilla ice cream
1 tsp. crushed peppermint candies
2 mint springs
Brownie heart optional

Place sugar crystals in a shallow bowl. Dip martini glass rim in corn syrup and roll edge into the sugar. Add a scoop of your favorite ice cream (any flavor) and garnish with peppermint candies and mint.

1 stick butter
½ cup brown sugar
½ tsp. cinnamon
4 bananas, peeled and sliced
¼ cups dark rum or brandy
Slice pound cake
Vanilla ice cream

Melt butter. Add brown sugar and cinnamon and stir. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum or brandy and light using a BBQ lighter. Be careful; a flame will shoot up above the pan. Let flame extinguish. Serve over sliced pound cake and vanilla ice cream.

2 C graham cracker crumbs (finely crushed)
1/2 c melted margarine (can use fat free margarine spray)

2 C shredded coconut
1 can (14 oz) sweetened condensed milk (can use fat free)
1 ½ c seedless raspberry jam
1 c walnuts, toasted and chopped
1 c semi sweet chocolate chips, melted
1 c white chocolate chips, melted

• Melt margarine and stir in graham cracker crumbs. Press evenly in bottom of un-greased 9 X 13 in. baking pan
• Add coconut, and pour canned milk evenly over the coconut layer
• Bake 20 min or until lightly browned. Cool completely
• Spread raspberry jam onto coconut layer
• Add walnuts
• Drizzle with melted white and dark chocolate

Let set until chocolate is firm (can be refrigerated)

Cut into desired size

To melt chocolate:
Place into microwave safe container and microwave on high 30 - 40 seconds. Stir. Continue this process until chocolate is completely melted. Use immediately.

Toasting walnuts:
Place nuts onto a sheet tray and bake 6-8 minutes at 350°. This process brings out the natural oils in the nut and increases their flavor