Course: Dessert

Apple Brown Betty

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 Apple Brown Betty
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Instructions
  1. Place apples on bottom of pan.
  2. Sprinkle with 1 package of cake mix and shredded walnuts.
  3. Melt butter and pour over mixture.
  4. Bake at 375 degrees until brown.

Apple Crisp

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 Apple Crisp
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Instructions
  1. Preheat Oven to 350
  2. Butter a 1½ quart baking dish
  3. Spread apples in the baking dish and sprinkle with 1/3 cup water
  4. Combine flour, sugar, cinnamon, and salt in a bowl
  5. Mix in butter (using your fingers)
  6. Make crumbs, and spread them evenly over the apples
  7. Bake 30 minutes

Banana Igloos

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 Banana Igloos
This recipe is from when Tara went to Candy Mountain
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Instructions
  1. Peel banana and break it into a few pieces.
  2. Put the banana into a small mixing bowl and mash it with a potato masher until it is mushy with no lumps.
  3. Add in the yogurt and coconut and mix well.
  4. Spoon mixture into a 5 ounce paper cup.
  5. Put a small spoon or ice cream stick in the middle and freeze for at least 1 hour.
  6. When igloo is firm, hold igloo by stick and dip cup into hot water.
  7. Count slowly to 5 and slide igloo out of the cup.

Dessert Blintzes (Frozen)

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 Dessert Blintzes (Frozen)
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Cuisine French
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Course Dessert
Cuisine French
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Instructions
  1. Melt butter in square or 9x13 pan
  2. Place frozen blintzes in pan
  3. Mix remaining ingredients and pour over blintzes
  4. Bake at 350 for 1 hour

Brownies

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 Brownies
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Instructions
  1. In medium sauce pan melt butter and chocolate
  2. Remove from heat and stir in sugar, blend in eggs one at a time, add vanilla
  3. Stir in flour and nuts and mix well
  4. Bake at 350 for 30 minutes
  5. Cool and cut into rectangles

Totally Terrific Trifle

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 Totally Terrific Trifle
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Instructions
  1. Prepare pudding with skim milk according to package directions and set aside
  2. Place pound cake cubes in a 3 quart trifle bowl or glass bowl
  3. Sprinkle with Apple-Raspberry juice and toss
  4. Heat preserves in a heavy small saucepan until just pourable
  5. Top with pudding
  6. Top with 3/4 of the sliced raspberries (or strawberries) making sure that some beries show at the sides of the bowl.
  7. Top with bananas
  8. Top with cool whip and decorate with the remaining whole berries
  9. Chill for at least 3 hours

Hamentashen

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 Hamentashen
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Cuisine Jewish
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Course Dessert
Cuisine Jewish
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Instructions
  1. Blend all ingredients together
  2. Roll dough out to 1/2 inch thickness
  3. Cut into 4 inch rounds and place a rounded teaspoon of apricot butter or prune
  4. Bring 3 points of circle to center and form triangle
  5. Place cookies on lightly greased cookie sheet
  6. Bake at 350 for 25-30 minutes
Recipe Notes

Add more flour to dough if necessary. Mix with pastry hook.

Pignoli Cookies

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 Pignoli Cookies
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cookies
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cookies
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Instructions
  1. Heat oven to 325 degrees
  2. Line a cookie sheet with foil, parchment paper, or heavy brown paper
  3. Place pine nuts in a shallow dish
  4. In a medium size bowl beat almond paste, sugar, egg whites, and lemon peel with electric mixer until smooth. Only mix until coarse, otherwise it is too difficult to work with
  5. With slightly wet hands, form dough into 1 inch balls, using a heaping teaspoon for each
  6. Press balls into pine nuts, flattening balls slightly and coating one side
  7. Place 1 inch apart on prepared cookie sheet
  8. Bake 22-25 minutes until golden brown
  9. Cool completely on cookie sheet or rack
  10. Store tightly covered up to 1 week.

Linzer Hearts

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 Linzer Hearts
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Hearts
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Hearts
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Instructions
  1. Place the pecans in the food processor until nuts are finely ground. Pour in a small mixing bowl.
  2. Pour the cracker crumbs into another small bowl (I also first ground them in the food processor)
  3. Place flour, baking powder, and cinnamon in a third small bowl and stir together.
  4. Put the butter and sugar in a mixing bowl. Using an electric mixer, beat until the mixture looks pale yellow and creamy. Break the egg into the batter and add the vanilla; mix until smooth. Add the ground nuts and cracker crumbs and mix until blended.
  5. Add the flour mixture 1/2 cup at a time and mix on low speed until blended after each addition. Scrape the sides of the bowl clean with the rubber spatula and cover the bowl with a piece of plastic wrap. Refrigerate for 1 hour.
  6. Place an oven rack in the center of the over and pre-heat at 350 degrees
  7. Sprinkle a little flour on a clean kitchen surface. Break the dough in half and place 1/2 on the flour. Press the dough lightly with your hands, then sprinkle a little more flour over the top. Using a rolling pin, roll out the dough 1/4 inch thick.
  8. Press out hearts using 2 1/2 inch heart shaped cookie cutter. Press out as many hearts as possible, gathering up the remaining dough so that it can be rerolled. Do the same thing with the other half of the dough.
  9. Slide a spatula underneath the cookies and place them on a cookie sheet. Count how many you have. Press a round circle in the center of 1/2 of the cookies, using a 1 1/2 inch round cookie cutter.
  10. Bake cookies until they turn golden brown, about 10 minutes. When done, transfer to a cooling rack.
  11. While the cookies are cooling, place the jam and water in a saucepan and heat on medium low until the water and jam are completely blended.
  12. Put each heart cookie with a hole on top of a cookie without a hole. Put a spoonful of jam inside each hole. As the cools it will hold the cookies together.
  13. Sprinkle with confectionary sugar
Recipe Notes

Healey Notes:

  1. You can use any size cookie cutters you like
  2. The dough is much easier to work with when cold
  3. We made the dough a day in advance
  4. We used (and actually mixed together) whatever jams we had in the house