Yummy desserts in an instant
No particular theme this week - just a potpourri of some of my favorite "sweet" recipes, not only amazingly easy to toss together but also delightfully delicious.
The first is a basic "Chocolate Chip" cookie recipe shared by my little eight-year-old friend Kailyn Endres. She was visiting one day and looking online for an easy cookie recipe. She uncovered this one, it turned out to be a real hit and one we've made on several occasions.
Apples from home orchards are also usually plentiful this time of the year. The "Apple Crunch" recipe is one of the best I've encountered, originally shared by Collette Vetsch at State Bank & Trust. What sets it apart is the clear filling that smothers the apples as they bake with the gooey texture permeating the oatmeal crumb topping.
The "Nieman Marcus Bars" are as decadently rich as the name implies, but don't let that keep you away from baking them, they take only a few minutes to prepare and are so-o-o worth the effort. Eloise Haglund introduced the Fargo Housing and Redevelopment Authority's Employee Favorites Cookbook to us which also contains a passel of other fabulously easy recipes.
Paula Dean is a Food Network favorite of mine and all of her recipes featured on the show are available gratis on line. Again, what attracts me to her offerings are ease of preparation, and this decadent Éclair Cake is no exception. I served it to guests a few weeks ago and it received rave reviews. I've already stocked the ingredients to make it again soon.
"Bread Pudding" is also an old family stand-by. This is my sister Phyllis' favorite recipe and one I whip up often when I'm in a quandary as to what to serve for dessert. Dress it up with a little caramel sauce and real whip cream (or good old Cool Whip) and you'll make fans of guests not previously enamored by the concoction. The secret to this recipe is in the brown sugar. Most bread pudding recipes call for white sugar.
I could go on and on, but I have one more I'll offer and save the rest for another time. Its title is "Cream Puff Dessert" but I've also heard it referred to as "Moon Cake" because of the crust texture, which bubbles and puffs when it bakes and cools to resemble a rocky surface. This recipe, which I first found in the Embden Centennial Cookbook, fills a large jelly roll pan so it's a wonderful choice when you need to accommodate a larger group. You could also be adventurous and substitute any type of pudding flavors you like, but it is truly awesome using the vanilla.
Until next time, from my kitchen to yours, happy cooking.
Chocolate Chip Cookies
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup (two sticks) butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 cups (12 ounce package) semi-sweet chocolate chips
1 cup chopped nuts (optional)
Preheat oven to 375 degrees. Mix the flour, baking soda, and salt in small bowl. Mash the butter, white and brown sugar, and vanilla together in large mixing bowl. Add the eggs one at a time, beating after each one. Beat in a little of the flour mixture at a time. Stir in the chocolate chips and nuts. Drop by rounded tablespoons onto ungreased baking sheets. Bake until golden brown (about eight to ten minutes depending on the heat of your oven).
1 cup flour
3/4 cup oatmeal
1/2 cup melted butter
1 cup brown sugar
1 tsp. cinnamon
Press half of crumb mixture into 9 x 9 inch pan. Cover with five cups of apples.
1 1/2 cups sugar
2 tbsp. cornstarch
1/2 cup water
1 tsp. vanilla
Cook until clear. Pour over apples. Top with remaining crumbs. Bake at 350 degrees for one hour. Serve warm with ice cream or whipped topping.
Nieman Marcus Bars
1 box Betty Crocker Butter Pecan Cake Mix
1 stick melted butter
Mix together and pour into a 9x13 pan sprayed with Pam.
8 oz. cream cheese, softened
1 stick melted butter
3 1/2 cups powdered sugar
Mix well. Pour over cake mix and sprinkle with once cup chopped pecans. Bake at 300 degrees for one hour or longer depending upon heat of oven. Just make sure it is set up in the middle when you do a touch test.
1 (1-pound) box graham crackers
2 (3 1/4 ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed
1 1/2 cups powdered sugar
1/2 cup cocoa
3 tbsp. butter, softened
3 tbsp. milk
2 tsp. light corn syrup
2 tsp. pure vanilla extract
Butter the bottom of a 9x13 inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding on high speed for two minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover top of last layer of graham crackers with frosting and refrigerate for 24 hours. Yummy.
2 1/4 cups milk
2 slightly beaten eggs
2 cups bread cubes
1/2 cup brown sugar
1/2 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
1/2 cup raisins
Hand mix all together in bowl. Pour into greased 8x8 inch pan. Bake at 350 degrees for 45 minutes. Serve warm with caramel sauce and whipped cream, with fresh sweet cream or with ice cream.
Cream Puff Dessert
1 cup water
1 cup flour
1/2 cup margarine
Heat water and margarine to a boil. Add flour and stir vigorously until it forms a ball. Remove from heat and add eggs one at a time. Beat well. Spread in greased jelly roll pan. Bake at 400 degrees for 20 minutes. (Press to remove air bubbles as it bakes.)
Prepare two packages instant vanilla pudding with 3 1/2 cups milk. Beat 8 ounces cream cheese into pudding. Spread on crust. Top with 8 ounces of Cool Whip. Refrigerate. Dribble Hershey's chocolate syrup on top just before serving.