7 Delicious Dessert Recipes

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DESSERT SQUARES

Ingredients:

1/3 c. butter, melted
1 c. firmly packed brown sugar
1/2 tsp. vanilla
1 egg
1 1/3 c. flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1/4 c. chopped walnuts
3/4 c. chocolate chips, divided

Preparation:

In mixing bowl, blend butter, brown sugar and vanilla. Stir in egg. Combine flour, baking powder and salt. Add to butter mixture; blend well. Stir in nuts. Cover the bottom of an 8 inch square glass dish with waxed paper. Press half the dough evenly in the bottom of the dish. Sprinkle 1/4 cup of the chocolate chips on top and press into dough. Press remaining dough on top of chocolate chips. Cook 3 1/2 to 4 1/2 minutes in microwave rotating dish 1/4 turn halfway through cooking time. Rest 5 minutes. Turn out of dish, remove waxed paper and turn right side up. Heat remaining chocolate chips in a glass custard cup 1-1 1/2 minutes or until soft enough to spread.

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EASY SUMMER DESSERT

Ingredients:

1 yellow cake mix
1 (11 oz.) can mandarin oranges with juice
4 eggs
1/2 c. oil

Preparation:

Mix at high speed 3 minutes. Bake as on cake mix in a 9×13 pan.

–TOPPING:–

Ingredients:

1 box instant vanilla pudding
1 (11 oz.) can crushed pineapple with juice
1 (8 oz.) Cool Whip

Preparation:

Beat together in a big bowl. Spread on cake and refrigerate.

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TEXAS DELIGHT OR FOUR LAYERED DESSERT

Ingredients:

1 stick oleo
1 c. flour
1 1/2 c. chopped pecans
8 oz. pkg. cream cheese (soft)
3 c. milk
Large Cool Whip
2 pkgs. instant chocolate pudding and
pie filling
1 c. powdered sugar

Preparation:

First layer: melt oleo. Add flour and 1 cup pecans. Press in bottom of pan 9 x 13. Bake at 375 degrees for 15 minutes. Second layer: Cream together cream cheese, powdered sugar, 1 cup Cool Whip. Mix well. Spread over first layer. Third layer: Mix 2 packages pudding. Mix with milk. Blend 2 minutes and spread over second layer. Fourth Layer: spread rest of Cool Whip on top. Sprinkle with pecans and chill several hours.

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HEATH BAR DESSERT

Ingredients:

1 pkg. lady fingers
1 (8 oz.) tub Cool Whip or 1/2 pt.
whipping cream
3 Heath bars

Preparation:

Place 1/2 of lady fingers in an 8 inch square pan. Mix the Cool Whip or whipping cream with crushed Heath bars and spread 1/2 mixture on lady fingers and place remaining lady fingers and cream mixture and refrigerate overnight. Serves 6.

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FOUR LAYER DESSERT

Ingredients:

1 c. all-purpose flour
1 c. pecans
1 stick butter

Mix these 3 together. Bake at 350 degrees for 20 minutes (until firm). Let cool. 1 (8 oz.) box cream cheese
1/2 Cool Whip (lg. container)
1 c. confectioners’ sugar

Spread on. 1 box chocolate pudding (instant)
3 c. milk

Spread on. 1/2 container Cool Whip
Sprinkle with pecans

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CHERRY OAT DESSERT SQUARES

Ingredients:

1/3 c. sugar
1 c. chopped walnuts or pecans
1 c. quick or old fashioned oats
1/2 c. (1 stick) margarine or butter
3/4 c. all-purpose flour
1/2 tsp. cinnamon
1 (21 oz.) can Comstock cherry pie
filling

Preparation:

Preheat oven to 400 degrees F. In large bowl, mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1 1/2 cups. Press remainder into bottom of 9 inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumbs over top, pressing in lightly. Bake for 20 to 25 minutes or until lightly browned. Cut into squares. Preparation time: 10 minutes. Baking time: 25 minutes. Griffiss AFB

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ICE CREAM KOLACKY

Ingredients:

1 pt. French vanilla ice cream
1 lb. butter
2 tbsp. sugar
4 c. flour

Preparation:

Thaw ice cream, soften butter, cream together. Add sugar and flour gradually. Refrigerate dough overnight. Roll out 1/4 thickness, cut into squares or circles and fill with desired Kolacky filling. Bake at 375 degrees for 15 minutes until brown.

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