Just Desserts

Cake Mix Waffles
1 box cake mix, any flavor
toppings

Make cake mix according to package directions. Place half cup increments in the center of a hot waffle iron and cook as you would a breakfast waffle. Place cooked waffle on a plate and top with ice cream, hot fudge or caramel or even butterscotch syrups, whipped cream, strawberries, toffee bits, etc. I like chocolate best, but a white cake makes a great shortbread for strawberries and whipped cream!



Tammy's Brownies
With chocolate of peppermint frosting. . . decadent!

3/4  cup cocoa
2 sticks +2 tablespoons butter
5 large eggs
2 1/4 cup sugar
1 teaspoon salt
2 teaspoons vanilla
1 3/4 cup flour

Melt cocoa and butter in microwave, just until melted. Meanwhile, beat eggs, sugar, and salt. Add chocolate mixture and vanilla. Beat well, then add flour, just until blended. Bake at 350 in a prepared 9 x 13 for about 20 minutes. Toothpick test. Frost once cooled with buttercream chocolate or peppermint frosting.


Double Topping Apple Crisp
Summer's favorite!

5-6 large apples, peeled, cored and sliced
2/3 cup brown sugar
2 teaspoons cinnamon
1 dash nutmeg
1-2 teaspoons lemon juice
1 teaspoon vanilla
1 1/2 cup flour
3/4 cup oatmeal
1 cup brown sugar
2 cubes melted butter
vanilla ice cream or sweet whip cream

Stir apples together along with the rest of the filling ingredients. Place into a prepared 9x13 baking dish. In another bowl, combine crisp ingredients with your fingers. Sprinkle it on top of apples. Bake at 350 for 30 minutes until top is golden brown and apple filing is bubbling up. Serve hot, topped with ice or whipped cream. 

IDEA: if you want caramel apple crisp, drizzle caramel sauce on top of everything!

TIP: we use homemade apple pie filling to save time on making the apple filling portion of the dessert. Don't try it with canned apple pie filling since they cut the apples so differently for that. Apple crisp is definitely a good reason to make some apple pie filling at apple time!

Brownie Trifle

Oh ya! This is my kind of trifle!

1 box brownies, baked and slightly cooled
1 large box instant chocolate pudding, made and chilled
1 bag heath toffee bits
1 large container cool whip, thawed

In trifle bowl layer 1/3 of the brownie pan, crumbled into bits, 1/4 candy bits, pudding, then cool whip. Continue to layer ending with cool whip and the last of the toffee bits. Chill for about eight hours before serving. If you're going to fill a punch bowl instead of a trifle bowl, you should double this since it won't fill a punch bowl high enough to look good. I have also seen this layered in a large glass vase in place of a trifle bowl. Whatever you have.

Pecan Pie Bread Pudding

1 loaf day old French bread

2 and ½ cups milk

1 cup half & half

4 eggs, lightly beaten

1 cup granulated sugar

1 Tablespoon vanilla

⅛ teaspoon salt

½ cup butter, softened

1 and ½ cup packed brown sugar

1 cup pecan, chopped

Preheat oven to 350 degrees. Tear bread into pieces and place in a large bowl. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 5 to 10 minutes. In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.

Pour half of the bread mixture into a prepared 9x13 inch pan. Top with half the pecan mixture. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full. Top with remaining pecan mixture.

Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees F 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.

Top with Vanilla Sauce

¼ cup white sugar

¼ cup brown sugar

½ cup milk

½ cup butter

1 teaspoon vanilla

Mix together white sugar, cup brown sugar, milk, and butter in a saucepan. Bring to a boil, remove from heat, and stir in 1 teaspoon vanilla extract. Serve over the bread pudding.

Dark and White Bread Pudding
1 loaf french bread, cut into 3/4" cubes
6 oz. semi sweet mini chips
6 oz. white chocolate chips
4 large eggs
1/2  cup sugar + 2 tablespoons, divided
2 teaspoons vanilla
2  cups heavy (whipping) cream, divided
1/2  cup milk
2 cups heavy (whipping) cream
1/4 cup sugar
2 teaspoons vanilla
2 tablespoons cornstarch
2 tablespoons water

Toss bread with chocolate chips. With an immersion blender, blend eggs, 1/2 cup sugar, vanilla, 1 1/2 cups cream and milk. Add to bread mixture and stir to combine. Place pudding into a prepared 9x13 pan. Let stand for 30 minutes. Drizzle remaining 1/2 cup cream over pudding then sprinkle with remaining 2 tablespoons sugar. Bake at 350 for about one hour. Custard should be golden and fairly set in the center. Cool slightly then pour cooled sauce over the top and serve. To make sauce (DO THIS WHILE THE PUDDING IS SITTING AND SOAKING FOR THIRTY MINUTES!) bring cream, sugar and vanilla to a boil over medium heat, stirring frequently. Meanwhile whisk together cornstarch and water. Add to cream mixture. Continue to stir past boiling for about three minutes. Sauce should thicken slightly. Place in refrigerator to cool!



Double Chocolate Pudding Cake
1 cup flour
2/3 cup sugar
4 tablespoons cocoa, divided (2 TB and 2 TB)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup butter, melted and slightly cooled
1 teaspoon vanilla
2/3 cup brown sugar
3/4 cup chocolate chips
1 1/2 cup boiling water

Sift flour, sugar, 2TB cocoa, baking powder and salt. Blend in egg, milk, melted butter and vanilla until batter is smooth. Scrape into a prepared 8x8 pan. Whisk together brown sugar and remaining 2TB cocoa. Sprinkle chocolate chips then brown sugar mixture over the top of the uncooked batter. Pour the hot water over everything. Bake at 350 for 30 minutes. Cool ten minutes before serving. The top of the dessert will be cake-like and the bottom will be a thick chocolate pudding. Top with vanilla ice cream!



A Pan of Eclairs
Yes, it's true! Why don't I make these more often?

1 1/4 cups water
1/2 cup butter + 2 tablespoons
1 1/4 cup flour
5 large eggs
1 8 oz. package cream cheese, softened
3 1/2 cups cold milk
2 small boxes instant vanilla pudding
1 large container cool whip, thawed
hot fudge or chocolate syrup to drizzle

To make pastry, bring water and butter to a boil. Remove from heat and cool for five minutes. Stir in flour and stir until the dough clings to the spoon in a large ball. Add eggs, one at a time, combining each one well into the mixture before adding the next. Spread onto a well-greased high rimmed cookie sheet. Bake at 350 for 30 minutes, until golden brown. Don't open the oven while it's cooking. While pastry is baking, make the filling by beating the cream cheese with 1/2 cup of the milk. Add the rest of the ingredients and beat till smooth and creamy. Spread over cooked crust then chill until ready to serve. Just before serving, spread the cool whip over the pudding then drizzle the whole thing with some barely warm hot fudge. Swirl the fudge into the cream with a knife  tip. Cut into squares and serve.



Tammy's Eclair Cake
You'd never know the pastry is actually graham crackers . . . seriously!

2 1/2 packages graham crackers
2 small packages instant vanilla pudding
3 1/2 cups cold milk
12 oz. cool whip
FROSTING
6 tablespoons cocoa
2 tablespoons corn syrup
1 teaspoon vanilla
1 cup powdered sugar
2-4 tablespoons milk

Mix pudding in milk. Set aside for five minutes while it thickens. Fold in Cool Whip. Make a layer of graham crackers in the bottom of a 9x13 pan. Place one-third of the pudding on top of the crackers. Continue to layer crackers then pudding until you end with the last third of the pudding. Chill at least one hour but longer is better. Frost with the frosting you made while it cooled. Beat together cocoa, corn syrup, vanilla, powdered sugar and milk. When it's smooth, it's ready to frost.


Creamy Vanilla Pudding
Dessert in just a minute or two. The kids always love this quick dessert!

2 1/2 cups milk, divided
1 pinch salt
1/2 cup sugar
3 tablespoons cornstarch
2 large egg yolks
1 teaspoon vanilla
2 tablespoons butter

Place 2 cups milk and salt in medium-sized saucepan. Sprinkle sugar over milk and DO NOT STIR! Start heating over medium heat. Meanwhile, in a small mixing bowl, quickly combine the cornstarch with the remaining 1/2 cup milk. Add egg yolks and whisk well. When the milk in the saucepan starts to boil, remove it from the heat and whisk in the cornstarch/egg mixture. Continue to whisk and return to heat. Cook for two more minutes as pudding thickens. Stir in vanilla and butter. Cool slightly then serve warm. 

*** You can turn this into delicious NANNER PUDDING by placing thinly sliced bananas into the bottom of each serving bowl. Pour warm pudding over bananas and sprinkle shortbread crumbles over the top. Serve this pudding warm or cold



Sweetened Condensed Milk Rice Pudding
3-4 cups cooked rice
2 cups milk
2 cans sweetened condensed milk
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla

Place cooked rice in a large sauce pot. Pour milk over rice. Bring slowly to a boil. Stir in sweetened condensed milk, salt and cinnamon. Continue to boil for five minutes. Remove from heat. Add vanilla. Cool slightly before serving. Also good cold.


Kayleen's Rice Pudding
6  cups milk
1 1/2 cup rice
4 tablespoons butter
1 cup heavy (whipping) cream
1 can sweetened condensed milk
1/2 cup sugar
1/2 teaspoon salt
4 large egg yolks
1 teaspoon vanilla

Heat oven to 350. In saucepan, bring milk, rice and butter to a boil. Reduce heat and simmer on lowest heat for twenty minutes, lid off, stirring every five minutes or so. Whisk in cream, sugar, condensed milk, salt and egg yolks. Be careful not to scramble the eggs. . . so you may have to add them in slowly. Return the whole mixture to the heat in the saucepan and simmer 5 minutes more. Remove from heat. Add vanilla. Place pudding into 8 ramekins. Place the ramekins on a high rimmed cookie sheet with a little water in the bottom to provide a water bath. Bake for fifteen minutes. Cool slightly. Sprinkle with raw sugar and torch to carmelize. Serve warm or cold.


Annie's Old Time Baked Vanilla Custard
Annie used to make this all the time on cool Sunday nights. - sweet and warm - comfort food at it's best.

5 cups scalded milk
5 large eggs
1 cup sugar
1 dash salt
1 tablespoon vanilla
1 cup dry powdered milk
4 tablespoons butter, cut into tablespoons

Scald milk in microwave on in a saucepan. Set aside for later. Whisk together eggs until light yellow in color. Stir in sugar, salt, vanilla and powdered milk. Start adding the scaled milk slowly into the egg mixture as it continues to stir. When everything is combined, pour the mixture into a large oven-proof bowl. Place the butter pats on top. Place the custard in the oven with a small bowl of water to act as a water bath. Bake at 375 for one hour. Cool fairly well before serving.



Panna Cotta
No bake creme brule. Genius!

2 cups heavy (whipping) cream
1 cup whole milk
1/2 cup sugar
2 long strips orange zest
1 teaspoon vanilla
2 tablespoons water
1 envelope unflavored gelatin (1 tablespoon)

In medium saucepan combine cream, milk, sugar and zest. Bring to a boil, stirring constantly to dissolve sugar. Remove from heat and allow to sit for ten minutes. Meanwhile, sprinkle gelatin into water, stir and let it dissolve for five minutes. Remove zest from pan and discard. Return cream mixture to medium heat and bring it back to a boil. When it starts to boil once again, remove from heat and stir in gelatin, whisking until well blended. Divide the mixture evenly among 6-8 ramekins. Let cool to room temperature then chill at least four hours.




Brooke's Easy Creme Brule
Creme brule is definitely a food of the gods.

1 cup brown sugar
4 cups heavy (whipping) cream
1 tablespoon vanilla
3/4 cup sugar
7 large egg yolks

Spread brown sugar on a cookie sheet and let it dry out for at least three hours. Run through the food processor with the sharp blade. Place in ziplock bag and set aside. Heat the oven to 300. In saucepot, over medium heat, combine cream, vanilla and sugar. Stir until it just starts to bubble around the edges but does NOT boil. Set aside. In large mixing bowl, beat the egg yolks until light lemon in color. Keep stirring and slowly add in the cream mixture. Whisk until smooth. Strain through a wire sieve into a large pouring cup. Pour into 8 custard cups; fill to the top. Place cups in a 9x13 pan. Pour enough hot water into the pan to cover the cups about half way up. Cook for sixty minutes. The custards are done when they tremble slightly like jell-o. After you remove the cups from the oven, place them on a cooling rack to cool for about thirty minutes before moving them to the fridge to chill for at least two hours. Just before serving, allow the custards to come to room temperature before sprinkling each one with 2 tablespoons of the dried brown sugar. Brule the brown sugar with a hand torch.



Fruit Pizza
Shortbread crust. . . brilliant!

CRUST
2 cups flour
1 cup butter
4 tablespoons powdered sugar
FILLING
8 oz. cream cheese, softened
1 cup powdered sugar
1 cup cool whip
GLAZE
1/2 cup sugar
1/4 cup water
3/4 cup orange juice
1/4 cup lemon juice
2 tablespoons cornstarch

For crust pulse all ingredients in food processor with dough blade until coarse and crumbly. Press onto a large pizza pan, Bake at 350 for ten minutes. Allow to cool slightly before adding filling.

To make filling cream cream cheese with powdered sugar. Blend in cool whip. Spread over slightly warm shortbread crust.

Layer fruit in rings all around the pizza: strawberries, mandarin oranges, thinly sliced apples, kiwi, bananas, raspberries, pineapple, blueberries and grapes are a good start.

To make glaze, whisk all ingredients together in saucepan. Bring to a boil, stirring often. Mixture should thicken. Cool it slightly then drizzle over fruit. Keep in fridge until set.

Tips: You can use refrigerated cookie dough for the crust. It's good but honestly, shortbread is better.


White Chocolate Fruit Tart
Very similar to fruit pizza . . . but different.

CRUST
3/4 cup butter
1/2 cup powdered sugar
1 1/2 cup flour
FILLING
1 10 oz. package vanilla chips
1/4 cup heavy (whipping) cream
1 8 oz. package cream cheese, softened
GLAZE
3 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon lemon juice

Pulse crust ingredients in food processor until coarse and crumbly. Press into a prepared 11" tart pan. Bake at 300 for 25-30 minutes. Allow to cool slightly

Melt chips in microwave by heating it in thirty second intervals until you can stir it and make it smooth. Add cream cheese and beat again until smooth. Gently spread over crust then chill for thirty minutes.

Arrange fruit over filling. Make sure one of the fruits is canned pineapple and save 1/2 cup of the canned juice to add to the glaze. Good fruits to include would be: strawberries, kiwi, mandarin oranges, thinly sliced apples, bananas, raspberries, blueberries, grapes, the pineapple (or course), etc.

Prepare glaze by stirring all ingredients PLUS THE PINEAPPLE JUICE together in a saucepan. Stir constantly until thick and smooth. Cool. Brush over fruit and chill until you serve it.


Trifle Bar
This is a fun idea for group dates or other gatherings. Who wouldn't want to build themselves one of these?

CAKES: angel food, pound, brownies, donuts, macaroons

FILLINGS: instant chocolate, vanilla and cheesecake puddings, whipped cream and pie fillings

FRUITS: mandarin oranges, strawberries, raspberries

TOPPINGS: caramel or butterscotch syrup, hot fudge, strawberry or white chocolate syrup, mini marshmallows, mini cookies, toffee bits, mini chocolate chips, nuts, toasted coconut, etc.

Build these delicious treats in individual sundae glasses. Make sure you have spoons long enough to dig all the way to the bottom!


Creamy Filling for Fruit Trifle (One)
2 cans sweetened condensed milk
2 8 oz. cartons fruit flavored yogurt
2/3 cup fruit juice (any kind)
4 cups whipped cream or whipped topping

Beat first three ingredients until smooth. Fold in whipped cream or topping. Use between layers of angel food cake along with whatever fruit you choose to put in (i.e. berries, bananas, oranges, etc.)



Creamy Filling for Fruit Trifle (Two)
1 can  sweetened condensed milk
1 cup  cold water
1 teaspoon almond extract
1 small package instant vanilla pudding
2 cups heavy cream, whipped

In large mixing bowl, combine milk, water and extract until well combined. Add pudding and whisk briskly for two minutes. Mixture should start to thicken. Let it stand for two minutes. Fold in fairly stiff whip cream. Place between layers of angel food cake and fruit.



English Trifle Pudding
2 pints heavy (whipping) cream
3 tablespoons powdered sugar
2 teaspoons vanilla
1 8 oz, package marscapone cheese

Whip cream along with sugar and vanilla into stiff peaks. Fold in cheese. Make trifle  by layering cake or brownies, with pudding, mousse, fruit and/or candy.