Dessert Recipes

User avatar
Emptynester
Member
Posts: 3765
Joined: Wed Jul 09, 2008 6:05 pm
Location: Arizona
Contact:

Dessert Recipes

Postby Emptynester » Thu Jul 10, 2008 4:53 pm

Emptynester's Bread Pudding

4 slices of bread cut into 1/2 inch pieces
3 over ripe bananas
1 apple diced with peel on
Handfull of golden raisens
1/2 cup toasted almonds

Mix together:
2 eggs
teaspoon cinnamon
2 cups of milk

Pour over bread/fruit mix
Bake 350 for 1+ hour or until knife comes out clean

YUM-O
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

User avatar
Emptynester
Member
Posts: 3765
Joined: Wed Jul 09, 2008 6:05 pm
Location: Arizona
Contact:

Mamapiano's Gooey Bars

Postby Emptynester » Thu Jul 10, 2008 4:53 pm

Mamapiano's Gooey Bars

Start by melting a stick of butter in a 9x13 glass pan. Put it in the oven while it is heating to 350.

Throw in 1 c. of graham cracker crumbs and press them down evenly to from a crust.
Add (in layers) 1 c. coconut, either grated or shredded, 1 c. of chocolate chips, 1 c. butterscotch or peanut butter chips (I have done it both ways - equally good.) 1 c. chopped walnuts - or pecans or whatever. Who cares?

Pour evenly over the whole thing 1 can of sweetened condensed milk. Bake for 15 minutes or a little longer - you can kind of tell when it is done.

Loosen around the edges while it is still warm and cut it into bars - makes 24 - they are small but so rich that most people find it enough.

Wait till they are stony cold before you try to get them out of the pan.

Enjoy!
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

User avatar
Emptynester
Member
Posts: 3765
Joined: Wed Jul 09, 2008 6:05 pm
Location: Arizona
Contact:

JusSue's Whipped Cream

Postby Emptynester » Thu Jul 10, 2008 4:54 pm

JusSue's Whipped Cream
1 cup heavy or whipping cream
2 Tbsp confectioner's sugar
1/2 tsp vanilla

Combine cream, confectioner's sugar, and vanilla in a chilled, metal mixing bowl. Beat until stiff peaks form. Can be used as topping for desserts or excellent as a frosting on cakes and makes any pie taste homemade.

NOTE: To make chocolate whipped cream frosting, add 1/2 cup chocolate flavored syrup and mix as directed above.

Makes about 2 cups of topping/frosting.
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

User avatar
Emptynester
Member
Posts: 3765
Joined: Wed Jul 09, 2008 6:05 pm
Location: Arizona
Contact:

Delicious Sugar-Free Chocolate Mousse

Postby Emptynester » Thu Jul 10, 2008 4:55 pm

Delicious Sugar-Free Chocolate Mousse

Number of Servings: 4
Preparation Time: 5 minutes
Contributor: Change One / Reader’s Digest

2 cups fat-free milk
1 package sugar-free chocolate instant pudding mix
4 ounces fat-free cool whip topping

1. Pour milk into a medium bowl and add the pudding mix. Stir until dissolved.

2. Stir in the whipped topping.

Per serving: Calories 105, fat 0 g

Tips:
To dress up the mousse while adding minimal calories, sprinkle shaved dark chocolate on top or serve with sliced bananas or strawberries.

Contributor: Indiana
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

User avatar
Emptynester
Member
Posts: 3765
Joined: Wed Jul 09, 2008 6:05 pm
Location: Arizona
Contact:

Air's Sug. free ch. mouse

Postby Emptynester » Thu Jul 10, 2008 4:56 pm

Air's Sug. free ch. mouse

one pkg. sug. free pudding,
mix and nearly set up.

one half lg. packge of cool whip topping thawed.
3/4 ths of a lg. carton of cottage cheese
stir cottage cheese in topping
add two packets of sweetener,

fold in to pudding let set several hours or over night.

I served it in a waffle (cone) bowl.

Contributor: Nancy
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

User avatar
Emptynester
Member
Posts: 3765
Joined: Wed Jul 09, 2008 6:05 pm
Location: Arizona
Contact:

Creamy Layered Squares

Postby Emptynester » Thu Jul 10, 2008 4:57 pm

Creamy Layered Squares

1-1/2 cups boiling water
1 8 serving package jell-o sugar free gelatin
ice cubes
1 cup cold water
1-1/2 cups cool whip lite whipped topping; thawed and divided

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate about 45 minutes or until gelatin is slightly thickened.

REMOVE 1-1/2 cups of the gelatin; set aside. Add 3/4 cup of the whipped topping to remaining gelatin; stir with wire whisk until well blended. Pour into 8-inch square dish. Refrigerate about 15 minutes until set but not firm. Carefully spoon reserved gelatin over creamy layer in dish.

REFRIGERATE 3 hours or until firm. Cut into 9 squares to serve. Top each serving with a dollop of the remaining whipped topping.

Diabetic Exchange: Free (35 calories)

When adding fruit - add the exchanges for the fruit.

Great Substitute:
Prepare as directed, using any flavor JELL-O Brand Sugar Free Gelatin

Additions:
Add fruit to plain layer. When I add fruit to the plain layer I put it on
the bottom.

You can cut up strawberries over the dessert if using strawberry jello or peaches for peach, etc.

Contributor: Jell-o

Yield: 9 servings

Note: this would be good with regular jello and cool whip.

Contributor: Indiana
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

User avatar
Cowinkie
Member
Posts: 1763
Joined: Wed Jul 09, 2008 8:52 pm
Location: Valley in the Desert

Blackberry Cobbler...fast and easy

Postby Cowinkie » Sat Aug 02, 2008 11:01 am

This won't last long...

Preheat oven to 375*. Place 4 cups of fresh blackberries in a lightly greased 8-inch square baking dish; sprinkle with 1 Tbsp of lemon juice. Stir together 1 large egg, 1 cup sugar, and 1 cup all-purpose flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle 6 Tbsp. melted butter over topping. Bake at 375* for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream or vanilla ice cream if desired. Makes 6 servings. Prep: 10 min., Bake 35 min., Stand: 10 min.
Live boldly, take risk, no regrets...Jillian Michaels

User avatar
Emptynester
Member
Posts: 3765
Joined: Wed Jul 09, 2008 6:05 pm
Location: Arizona
Contact:

Re: Dessert Recipes

Postby Emptynester » Fri Aug 15, 2008 5:00 pm

Long cake - made over the fire.

First of all you must have some WAMPAM sticks. Don't know if that is spelled correctly - and really don't care as it is just a nonsense name. See picture (if I can get it attached) Spray the big end of the sticks with Pam until no more is absorbed. Each time you use them spay Pam on a towel and wipe stick. If you get too much on the stick the Long Cake will fall off.

Take the biggest (Grand) refrigerator biscuits - don't use the ones with extra butter as they fall off the stick. Make a small indent in the biscuit and place it on the fat end of the stick. GENTLY!!! smooth it down the fat stick to within about 1/2 to 1 inch. This will take some time and try not to make holes in it. (This is important - no holes)

Cook over hot coals - not flame - holding stick kinda upright. Do the end last. They are done when the color of bread crust and will slip off the stick. Careful they are hot - use a paper towel or large napkin.

Fill with pie filling, ice cream, cool whip, chili, hot dogs or whatever your heart desires (see the reason for no holes?)
You do not have the required permissions to view the files attached to this post.
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

User avatar
LurkyLou
Member
Posts: 894
Joined: Wed Jul 09, 2008 10:41 pm
Location: South Sound area, WA

Re: Dessert Recipes

Postby LurkyLou » Sun Sep 28, 2008 8:37 pm

Braised Pears--taken from The Mediterranean Diet Cookbook
6 very firm pears with stems attached ( I used Boscs)
1/2 lemon
1 cinnamon stick, broken in two
2 C strong red wine
1/2 C water
1/2 C sugar
Preheat oven to 275*. Peel pears with a vegetable parer, leaving stems intact. Place them upright in a deep ovenproof dish. Pare the zest away from the lemon half and add it to the pears. Cut away and discard the white pith and thinly slice the lemon half. Add the slices along with the cinnamon to the pears. ( I was out of sticks, and just sprinkled cinnamon on the pears). Bring the wine, water and 1/4 C sugar to a boil. Pour the boiling wine over the fruit, cover them with a lid or foil and bake for 1-1/2 hours or till the pears are very soft.
Remove pan from oven. If liquid is not syrupy, remove the pears from the pan and set them aside on a small platter. Don't refrigerate them-they'll get too cold. Boil the liquid down, add more of the sugar if necessary until it is a thick syrup. Discard the cinnamon, lemon slices and zest. Spoon over the pears a little at a time. Serve at room temp. Makes 6 servings.

Indiana

Re: Dessert Recipes

Postby Indiana » Thu Jan 01, 2009 7:31 pm

Black Forest Bars

16 oz sour cherries; pitted
8 oz no-sugar chocolate cake mix
2 tablespoon sugar replacement

Drain cherries very well. Combine cake mix, cherries and sugar replacement in mixing bowl. Stir to blend thoroughly. Spread batter in well-greased 9-inch pan.

Bake at 375 degrees for 20-25 minutes. Cut into 1 X 1 1/2 bars.

Food Exchange per serving: 1/4 STARCH/BREAD EXCHANGE

Contributor: The Diabetic Chocolate Cookbook


Return to “Recipes”

Who is online

Users browsing this forum: No registered users and 8 guests

cron