Enchanting Desserts

Below are a few dessert recipes we recommend!

The Best For Last Bars

1/4 pound butter
10 ounce raspberry chocolate chips
12 ounce can evaporated milk
2 ounces bittersweet chocolate
3 1/2 cups sugar
7 ounce jar marshmallow creme
1 heaping tablespoon of instant coffee
1 teaspoon vanilla

In heavy saucepan or double boiler melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly. Remove from heat and add raspberry chocolate chips and bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until well blended. Stir in the vanilla. Pour into a slightly greased 9″ x13″ pan. Refrigerate. Cut into bite-sized bars when cooled. Makes 12 servings.

Blessed Bride’s Cake

1 cup sugar
1 cup walnut meats, chopped
1 cup vegetable oil
1 cup golden raisins
1 cup flour
4 eggs
1 tsp. baking powder

Mix all the ingredients together until they are wet. Do not over mix. Pour into a greased and floured 9″x9″x2″ square baking pan. Bake at 350 degrees for 20-30 minutes, or until knife inserted in middle of cake comes out clean. Allow to cool before serving.

Imbolc Ritual Cake

13/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppyseeds
1 tbs. grated lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar

This is all done in one pan, so clean up is a breeze! Preheat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an ungreased 9″x9″x2″ baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean, and the top is golden brown. Remove from oven and cool. Sprinkle with powdered sugar. Makes 8 servings.

Bright Memories Parfait

1 23/4 oz package vanilla custard mix (no bake type)
1/2 tsp. vanilla
2 cups milk
1 1lb 5oz can pineapple pie filling
2 3oz packages cream cheese, softened

In sauce pan prepare custard according to the package directions using the milk. Remove from heat. Gradually stir cheese into hot mixture, mixing well. Stir in vanilla. Chill custard mixture and pie filling separately until ready to serve. When ready to serve, spoon alternate layers of mixture and pie filling into parfait or juice glasses. Top with some type of berries if desired. Serves 6.

Berry Parfait

Just layer strawberries then whipped cream, blueberries then whipped cream then raspberries and whip cream

Sun’s Up Cobbler

1-1lb 14oz can (3 1/2 cups) halved peaches
3 slices slightly dry bread (toast on light)
1 tbs. cornstarch
1/4 cup butter or margarine, melted
1/4 tsp. salt
1/3 cup sugar
1 tbs. lemon juice
1/2 tsp. ground cinnamon
1/4 cup butter or margarine
1/4 tsp. ground nutmeg

Drain peaches, reserving 1 cup syrup. In a pan, combine cornstarch and salt and slowly blend in reserved syrup. Over med-high heat, cook and stir until mixture comes to a boil. Reduce heat and cook and stir for 2minutes. Add lemon juice, butter or margarine and peaches. Heat JUST to bubbling. Pour into 10x6x11/2 inch baking dish.

Cut bread lengthwise into 1 inch strips. Dip into 1/4 cup melted butter, then into mixture of sugar, cinnamon, and nutmeg. Arrange over peaches. Bake at 375 degrees for 25 minutes or until toasty. Serve with cream (optional) Makes 6 servings.

Mabon Caramel Apples

1 package Kraft* Caramels
6 red or green apples, destemmed
6 popsicle sticks

Melt caramels slowly in a double boiler. When runny in consistency, stick popsicle sticks into top center of apple, and dip apple into caramel sauce, making sure to cover entire apple with a coating of caramel. Place dipped apples, stick up on wax paper covered cookie sheet an refrigerate till caramel hardens.

Makes 6 servings.

Remember, an apple a day keeps the dentist, doctor, and dermatologist away!!!!

Pumpkin Pie

3 eggs 1/2 cup sugar
1/4 cup packed brown sugar
2 cups pumpkin mush*
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
1- 12oz can evaporated milk
1 pie shell

Preheat oven to 450 degrees. In a large non-metal bowl combine sugars and eggs. Add in the pumpkin mush, the spices, salt, and evaporated milk. Pour the filling into the pie shell. Bake for 10 minutes, then reduce heat to 350 and bake for another 50 minutes, or until pie sets.
Makes 6-8 servings.

*Pumpkin mush: cut a medium pumpkin in half. Prick the skin several times with a fork, and place on a cookie sheet, cut-side up. Bake for 50 minutes or until very soft when poked with a fork. Let the pumpkin cool, then scoop out the seeds with a spoon. Scoop out the pumpkin meat, and throw away the skin. Mash the pumpkin meat with a potato masher or puree in a blender/food processor. Makes about 4 cups.

Comments are closed.

Powered by WordPress.com.

Up ↑

%d bloggers like this: