FC: Desserts Favorite recipes of Luke & Jenelle
1: Breads Banana Bread Zucchini Bread Cakes ~Apple Up-Side Down Cake ~Chocolate Mousse & Raspberry Cake ~Jello Drip Cake ~Raspberry Angel Food Cream Cake | Cookies ~Angel Pillows ~Biscochitos ~Chocolate Peanut Butter Cloud Cookies ~Funfetti Cookies ~Lemon Squares ~No-Bakes ~Red Velvet Cookies ~Pumpkin Cookies Fruits ~Fruit Whip ~Strawberry Marshmallow Fruit Dip | Fudge ~Peanut Butter Meltaway Fudge Pies ~Apple Crisp Pie ~Blueberry Pie ~Cherry Pie ~Coconut Cream Pie ~Peanut Butter Cup Pie ~Pumpkin Pie ~Triple Berry Pie | Table of Contents
2: Banana Bread Ingredients: 3/4 cup of sugar 1 1/2 cups mashed bananas (3 large) 3/4 cup vegetable oil 2 eggs 2 cups flour 1/2 chopped nuts (optional) 1 tsp. baking soda 2 tsp. vanilla 1/2 tsp. baking powder 1/2 tsp. salt 1. Heat oven to 325 degrees. 2. Grease a loaf pan with non-stick spray. 3. Mix sugar, bananas, oil, and eggs with wooden spoon. Stir in remaining ingredients. Pour into pan. Top with light brown sugar. 4. Bake until toothpick comes out clean, about 60-70 minutes. Cool 10 minutes, remove from pan. | Zucchini Bread Ingredients: 3 eggs 2 cups sugar 2 cups grated zucchini 3 tsp. vanilla 1 cup oil 3 cups flour 1 tsp. baking soda 3 tsp. cinnamon 1 tsp. salt 1/4 tsp. baking powder chocolate chips 1. Cream eggs and sugar. Add zucchini, vanilla, and oil. 2. Combine dry ingredients in a bowl. Slowly stir into batter with mixer. 3. Add chocolate chips and pour into pans. 4. Bake at 350 degrees (330 dark pans) for 1 hour or when toothpick comes out clean. | Breads
3: Ingredients: 1 Duncan Hines Butter Cake Mix 1 can of sliced apples or one can of apple pie filling 1/2 stick of butter for 10'' pan 1 stick of butter for 2 8'' pans 2/3 cup brown sugar for 1 pan 1 1/3 cups brown sugar for 2 pans Cinnamon to taste In the bottom of the pans: -Melt the butter -Scatter the brown sugar -Sprinkle with cinnamon | Cakes | Apple Upside Down Cake | 1. Arrange apples on the bottom of the pan. If using pie filling, pull apples out of filling and omit juice. 2. Mix Cake as directed on box. Pour the cake mix on top of the apple mixture. If using one cake pan, you will need to make about 4 to 6 cupcakes due to the extra cake mix. 3. Bake according to the directions on the box, according to pan size used. 4. Let cake cool for 45 minutes. Place a cake dish over the top of the pan and flip it so the cake comes out with the apples on top.
4: Ingredients: ~1 box devil's food cake mix with pudding ~water, oil, and eggs called for on box ~1 cup milk chocolate chips ~1 1/2 cups whipping cream ~1/3 cup powdered sugar ~1 can Solo raspberry filling ~6 oz. fresh raspberries ~Additional chocolate, for melting ~Cocoa | 1. In medium microwavable bowl, melt chocolate chips and 1/2 cup of whipping cream on high 45-60 seconds, stir until smooth. Refrigerate for at least 30 minutes or until cool. 2. Heat oven according to box directions. Spray 2 round pans with baking spray. Mix cake mix as directed on box, pour into pans. Bake using box directions. 3. While cakes are baking, melt dipping chocolate. Dip cleaned and dried raspberries into chocolate, lay on wax-paper lined cookie sheet. Put into fridge for hardening. 4. When cakes are done, cool for 10 minutes, then invert onto wire cooling racks. Cool completely, at least one hour. 5. In large bowl, beat remaining 1 cup whipping cream with electric mixer on medium until mixture thickens. Add powdered sugar, mix until just blended. Add the melted chocolate mixture, blend on low speed until stiff peaks form. Do not over beat or mixture will curdle. Place into fridge for at least 1 hour. 6. When mousse is ready, place one cake layer, rounded side down, onto serving plate. Top with most of the raspberry filling. Top with 1/2 inch of mousse, then lay about 15 raspberries, cut in halves, on top. Place second cake layer on and gently push down. Ice the top and sides with remaining mousse. Sprinkle with cocoa powder and top with fresh and chocolate covered raspberries. Keep refrigerated. | Chocolate Mousse & Raspberry Cake
5: first layer | finished | To make chocolate shapes: 1. Put wax paper on a cookie sheet and put in fridge to get cold. 2. Melt dipping chocolate until it can be stirred smooth. Let cool 30-45 minutes. 3. Drop chocolate onto wax paper in the motion of the desired shape(s). Let harden in fridge, at least 1 hour. Push shapes down into icing, slightly into the cake layer.
6: Jello Drip Cake Cake Ingredients: 1 pkg. lime gelatin (4 serving size) 1 pkg. Lemon Supreme Cake Mix Topping Ingredients: 1 envelope Dream Whip topping mix 1 pkg. lemon instant pudding (4 serving size) 1 1/2 cups cold milk 1. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water, set aside. 2. Mix and bake cake as directed on box. Use a 13x9 pan. 3. Cool cake 20-25 minutes. Poke deep holes through top of warm cake, space holes about 1 inch apart. Slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping. 4. In a chilled, deep bowl, blend whip topping mix, pudding, and cold milk until stiff, 3-8 minutes. Immediately frost cake. Store in fridge and serve chilled. | Raspberry Angel Food Cream Cake Ingredients: 1 8 or 9 inch purchased angel food cake. 1 21 oz can of raspberry filling 1 oz. or square of semi-sweet chocolate, grated 1 8 oz. container whipped topping 1. With serrated knife, cut cake horizontally into 4 layers. 2. To assemble cake, place one layer on serving plate. Spread with 1/3 raspberry filling. Repeat with cake, filling, cake, filling, and topping with remaining layer of cake. 3. In a large bowl, fold grated chocolate in with whipped topping. 4. Frost top and sides of cake, refrigerate 1-2 hours. Serve chilled.
7: Angel Pillows Ingredients: 1/2 cup butter flavor crisco 1 3 oz. package cream cheese, softened 1 tbsp. milk 1/4 tsp salt 1/4 cup firmly packed brown sugar 1/2 cup apricot preserves 1 1/4 cups flour 1 1/2 tsp baking powder 1 1/2 tsp cinnamon 1/2 cup flaked coconut 1. Heat oven to 350 degrees. Line cookie sheet with non stick foil. 2. Cream crisco, cream cheese, and milk in bowl until well blended. Beat in brown sugar and preserves. 3. Combine dry ingredients; mix into creamed mixture. Mix, then stir in coconut. 4. Drop by heaping tablespoonfuls onto sheet 2 inches apart. Bake for 14 minutes. Cool 1 minute, then put onto cooling rack. 5. Glaze with a vanilla glaze: butter, powdered sugar, and vanilla. | Biscochitos Ingredients: 1 lb. lard 1 cup sugar 2 eggs 1 tsp baking powder 6 cups sifted flour 1 tsp anise seed or extract 1/4 cup water 1 tsp salt 1. Cream lard by hand thoroughly; add sugar and anise. Beat eggs and add to lard mixture. Blend until light and fluffy. 2. Sift flour with baking powder and salt; add to first mixture. Add water and knead until well mixed. 3. Roll 1/2 inch thick and cut into fancy shapes. Sprinkle with cinnamon sugar. 4. Bake at 350 degrees until slightly brown. | Cookies
8: Chocolate Peanut Butter Cloud Cookies Cookie Ingredients: 1 box chocolate fudge cake mix with pudding 3/4 cup creamy peanut butter 1/3 cup water 1 tsp. vanilla 4 eggs 1 1/2 cups milk chocolate chips Frosting Ingredients: 1 1/2 containers creamy vanilla frosting 3/4 cup creamy peanut butter 2 tsp. milk 1. Heat oven to 375 degrees. Line cookie sheet with non-stick foil. 2. In large bowl, beat cake mix, peanut butter, water, vanilla, and eggs on medium speed until blended. Gently stir in chocolate chips. Drop by rounded teaspoonfuls about 2 inches apart. 3. Bake 7-9 minutes or until set. Cool 1 minute, move to cooling rack. Cool completely. 4. In medium bowl, stir together frosting ingredients and frost cooled cookies. | Pictures shown have cookies iced with a frosting bag and tip and sprinkled with unsweetened cocoa.
9: Funfetti Cookies Ingredients: 1 box white cake mix with pudding 2 eggs 1/3 cup oil 1. Heat oven to 350 degrees. Line cookie sheets with non-stick foil. 2. Mix all ingredients together. Bake 9-10 minutes 3. Frost cooled cookies and sprinkle. Frosting suggestions: ~Lemon ~Cream Cheese ~Strawberry ~Chocolate ~Vanilla ~Almond Variation: Use a box of devil's food cake mix and add M&Ms. | frosted with lemon | devil's food with M&Ms
10: Lemon Squares Ingredients: | No-Bake Cookies In a bowl mix: 2 cups quick cooking oats 1/2 cup creamy peanut butter vanilla In a pot mix: 2 cups sugar 3 tbsp cocoa 1 stick margarine 1/2 cup milk 1. Boil pot ingredients for 3 minutes, stirring occasionally. 2. Pour chocolate mix over oatmeal mix, stir together with wooden spoon, immediately drop onto wax paper. *If it is too thin, add a little more oats. *If it is too thick, add a little more milk.
11: Red Velvet Cookies Ingredients: 1 pouch sugar cookie mix 1/3 cup unsweetened cocoa 1/4 cup butter or margarine, softened 1/4 cup sour cream 1 tbsp. red food coloring 1 egg 3/4 to 1 cup creamy cream cheese frosting 1/4 cup chopped nuts 1. Heat oven to 375 degrees. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color, and egg until soft dough forms. 2. Roll dough into 1-inch balls; place 2 inches apart on cookie sheet lined with non-stick foil. 3. Bake 8-9 minutes or until set. Cool 2 minutes, move to wire rack. Cool completely. 4. Frost cooled cookies and sprinkle with nuts. | Pumpkin Cookies Cookie Ingredients: Glaze Ingredients: 2 1/2 cups flour 2 cups powdered 1 tsp. baking powder sugar 1 tsp. baking soda 3 tbsp. milk 2 tsp. cinnamon 1 tbsp. melted 1/2 tsp. nutmeg butter 1/2 tsp. cloves 1 tsp. vanilla 1/2 tsp. salt 1/2 cup butter, softened 1 1/2 cups sugar 1 cup canned pumpkin puree 1 egg 1 tsp. vanilla 1. Preheat oven to 350 degrees. Combine dry ingredients; set aside. 2. In a medium bowl, cream together butter and sugar. Add pumpkin, egg, and vanilla to butter mixture, beat until creamy. Mix in dry ingredients. Drop onto cookie sheet by tablespoonfuls. 3. Bake for 15 to 20 minutes. Cool cookies on wire rack. 4. Combine all glaze ingredients, adding milk until drizzling consistency. Drizzle with fork.
12: Fruit Whip Ingredients: 1 8 oz. package cream cheese 1 can sweetened condensed milk 1 8 oz. container Cool Whip 1 29 oz. can fruit cocktail, drained 1 29 oz. can mandarin oranges, drained 1 29 oz. chunk pineapple, drained Maraschino cherries, apple & banana cut up 1. Beat cream cheese and milk until smooth. 2. Add Cool Whip. 3. Fold in drained fruit. 4. Chill and serve. | Strawberry Marshmallow Fruit Dip Ingredients: 4 oz reduced fat cream cheese 1 cup marshmallow creme 3 oz strawberry yogurt 1/2 cup chopped strawberries Fruit to complement dip, specifically strawberries, melon, grapes, and pineapple 1. Beat cream cheese, marshmallow creme, yogurt, and strawberries with electric mixer on high speed until smooth. 2. Cover, refrigerate at least 1 hour. Serve with fruit. | Fruits
13: Fudge | Peanut Butter Meltaway Fudge Ingredients: 2 bags of light cocoa candy melts 2 bags of white cocoa candy melts 1 18 oz. jar of Jif creamy peanut butter 1. Line a 13x9 cake pan with wax paper. Set aside. 2. Melt all candies in a large bowl in microwave according to package directions. Do not overheat, as this will cause them to change in consistency. Melt almost the whole way, then stir them smooth. 3. Add the entire jar of peanut butter to the chocolate. Stir well until completely blended. 4. Pour the mixture into the cake pan. When it is mostly solidified, take out of pan by lifting edges of wax paper. Cut into pieces, put into container, and place back in fridge to completely harden. Allowing fudge to completely harden before cutting causes it to be difficult to cut. Varieties: Add peanuts, pretzel pieces, candies, or marshmallows to mixture before pouring into pan, or drizzle melted peanut butter on top.
14: Pies | Apple Crisp Pie Ingredients:
15: Blueberry Pie Ingredients: 2 refrigerated pie crusts, softened 4-6 cups blueberries 1 cup sugar 2 tsp lemon juice 1 tbsp flour or cornstarch 2 tsp milk 2 tsp sugar 1. Heat oven to 400 degrees. Place 1 crust in bottom of a 9 inch glass pie pan. 2. In a bowl, mix blueberries, sugar, lemon juice, and cornstarch. Pour mixture into pie pan. 3. Top with second crust; seal edge and flute. Brush top of crust with milk and sprinkle with sugar. Cut slits into top crust. 4. Bake for 50-60 minutes until crust is golden brown and filling is bubbly. After 15-20 minutes of baking, cover crust edge with metal crust cover or strips of foil. | Cherry Pie Ingredients: 1 box Pillsbury pie crusts, softened 2 21 oz cans cherry pie filling 1 tsp milk 1 tsp sugar 1. Heat oven to 425 degrees. Place one pie crust in the bottom of a 9 inch glass pie pan. 2. Spoon pie filling into pan. Top with second crust; seal edge and flute. Brush top of crust with milk and sprinkle with sugar. Cut slits into top crust. 3. Bake 40-45 minutes or until crust is golden brown. After 15-20 minutes of baking, cover crust edge with metal crust cover or strips of foil. Cool at least 1 hour before serving.
16: Coconut Cream Pie Ingredients:
17: Peanut Butter Cup Pie Ingredients: 1 8 oz package cream cheese, softened 1/2 cup plus 1 tbsp creamy peanut butter, divided 1 cup cold milk 1 package vanilla instant pudding 2 1/2 cups thawed Cool Whip, divided 1 Oreo pie crust 3 squares semi-sweet or milk chocolate 1. Beat cream cheese and peanut butter in medium bowl until well blended. Add milk and dry pudding, beat 2 minutes. Whisk in 1 cup Cool Whip, spoon into crust. Refrigerate until ready to add topping. 2. Microwave remaining Cool Whip and chocolate in bowl on high 1 1/2 to 2 minutes until chocolate in completely melted and the mixture is well blended, stirring after each minute. Cool completely. 3. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small bowl 30 seconds, stir. Drizzle over pie. Refrigerate 4 hours or until firm.
18: Pumpkin Pie Ingredients: 3/4 cup sugar 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 2 large eggs 1 15 oz can pure pumpkin 1 12 oz. can evaporated milk 1 unbaked pie shell 1. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. 2. Bake at 425 degrees for 15 minutes. Reduce temperature to 350, bake 40-50 minutes or until knife inserted near center comes out clean. 3. Cool on wire rack for at least 2 hours. Refrigerate.
19: Triple Berry Pie Ingredients: 1 package Pillsbury refrigerated pie crusts, softened 1 1/2 cups sugar 5 tbsp cornstarch 2 tbsp quick cooking tapioca 1/4 tsp salt 3 cups fresh blackberries 2 cups fresh raspberries 3 cups fresh blueberries 1 tbsp milk 2 tsp sugar 1. Heat oven to 450 degrees. Put one pie crust into the bottom of a 9 inch glass pie pan. 2. In a large bowl, stir together sugar, cornstarch, tapioca, and salt. Gently stir in berries. Let stand for about 15 minutes. Spoon into crust lined pan. Top with second crust, seal edges and flute. Brush on milk and dust with sugar, cut slits in top crust. 3. Place pan on cookie sheet, put into middle of oven. Make pie for 15 minutes. Reduce temperature to 375 degrees and cover edges of crust with metal covering or strips of foil. Bake about 40 minutes until crust is golden brown and filling is bubbly. Let stand at least 2 hours.