ALL DESSERT RECIPES
Listed here are all of our tempting dessert recipes. Use the links to the right to access the different categories of desserts.
7 Up Pound Cake
Comments or Information: .
1 1/2 cups butter2 1/2 cups sugar
3 cups sifted cake flour
5 eggs
3/4 cup lemon lime soda, preferably 7-UP
1 teaspoon vanilla extract
1 teaspoon lemon extract
Cream butter. Add sugar 1/2 cup at a time. Add eggs one at a time. Add flour alternating with 7 UP. Then add vanilla and lemon extract. Use a bundt pan. Bake for 1 hour 15 minutes at 325F.
All American Pie
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10-Inch baked pie shell21 ounces blueberry pie filling
8 ounces cream cheese
1 cup powdered sugar
12 ounces frozen whipped topping
21 ounces tart cherry pie filling
Pour the blueberry pie filling into the baked crust and chill for 20 minutes. Beat the cream cheese, adding the powdered sugar to it, until smooth. Fold in the whipped topping. Spread the cheese mixture on top of the blueberry pie filling. Chill another 20 minutes. Gently spread the cherry pie filling on top of the cheese mixture and chill at least 4 hours before serving.
Almond Cream Cookies
Comments or Information: Sweden, Mandel Moussla, Christmas.
2 cups flour1/4 teaspoon salt
1/2 cup sliced almonds, chopped
1 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon almond extract
1 teaspoon light or dark rum
1 egg yolk
Topping
3/4 cup heavy cream
1 tablespoon sugar
1/2 cup red jam (preferably lingonberry or sour cherry)
Combine flour, salt and nuts together. In another bowl, beat butter until creamy with an electric mixer, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes; beat in almond extract and rum, then beat in egg yolk until combined. Add about 1/3 of the flour mixture, then gradually add rest of flour, mixing until just blended. Coat 48 mini-muffin cups (4 trays of 12) with nonstick cooking spray. Press 1 tablespoon of dough into each muffic cup, leveling out top. Lightly press an indentation into each cookie top. Bake at 375F until very light golden brown around edges, about 10 minutes. Cool in pans on racks for a couple of minutes, then carefully invert and tap to release cookies. Right before serving, whip heavy cream and sugar together until stiff peaks form. Place whipped cream in pastry bag fitted with star tip and pipe a small ring of cream around the edge of each cookie, leaving the center open. Place a dollop of jam in the center of the whipped cream, down in the depression. Serve immediately.
Almond Oat Squares
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2 cups rolled oats1/2 cup chopped or sliced almonds
1/4 cup oat bran
1/4 cup sesame seeds
Pinch of salt, optional
2/3 cup applesauce or mashed banana
2/3 cup almond butter, at room temperature
Combine oats, almonds, bran, sesame seeds and salt. Combine applesauce and almond butter until well blended, then add to dry ingredients. Pat into a 11x7 baking dish and bake at 300F for about 35 minutes. Score tops of bars while still warm, then finish cutting into squares when cool.
Amish Peanut Butter Spread
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1/2 cup marshmallow cream1 cup creamy peanut butter
2 cups light corn syrup or molasses
Stir all the ingredients together in a mixing bowl until well-mixed. Put the spread into a covered bowl and store in the refrigerator. Serve the peanut spread at room temperature. Can be used as a bread spread and as ice cream topping. Makes about 3 to 3 1/2 cups. Note: This is a popular Amish food item. Sometimes it is known as "church spread" for it is common to eat this spread on bread after most Amish church services has ended.
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