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Cheesecake – Grandma Dennis

1 pkg Dream Whip – follow directions. We can’t always find that, but have found generic bigger bags at the kitchen store. Use how much is says of mix with 1/2 cup cold milk and 1/2 teaspoon vanilla. Grandma says you can also use 8 oz Cool Whip.

Mix:

  • 1 cup powdered sugar
  • 1 8 oz. package cream cheese

Add to Dream Whip.

Put in graham cracker pie shell. Top with pie filling or fresh strawberries.

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Strawberry Shortcake

Sift:

  • 2 cups flour
  • 4 teaspoons baking powder
  • 6 Tablespoons sugar
  • 3/4 teaspoon salt

Cut in: 1/2 cup shortening

Add:

  • 1 slightly beaten egg
  • 1/2 cup milk

Mix and drop on greased baking sheet. Bake 425 for 12-15 minutes.

Cut in half and put strawberries. Add top and top with whipped cream or ice cream.

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Vanilla Sauce – for Peach Cobbler(Great Grandma Morgenegg)

Mix 1 cup sugar with 2 Tablespoons cornstarch in a saucepan.

Mix well and add 2 cups boiling water. Boil 5 minutes. Add 1 Tablespoon butter and 1 teaspoon vanilla. Add a pinch of salt.

(Lemon flavoring may be used instead of vanilla)

Serve warm over warm peach cobbler

This is a lot so I usually only make 1/2 a recipe.

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Almost Candy Bars

  • 1/2 Cup margarine or butter
  • 1 pkg. Devil’s Food Cake Mix
  • 6 oz pkg. (1 cup) butterscotch chips
  • 6 oz pkg. (1 cup) semi-sweet chocolate chips
  • 1 Cup coconut
  • 1 Cup chopped nuts
  • 14 oz can sweetened condensed milk

Heat oven to 350 degrees.

In large bowl, cut margarine into cake mix with fork or pastry blender until crumbly. Sprinkle evenly over bottom of 15X10X1 inch jelly roll pan: press lightly.

Sprinkle with butterscotch chips, chocolate chips, coconut, and nuts. Pour sweetened condensed milk over all ingredients.

Bake for 20-25 minutes or until light golden brown. Cool completely. Cut into bars. 48 bars.

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Kneaders Filled Chocolate Strawberries

PASTRY CREAM

This can be used for filling cakes, pies, or pastries.  To make a lighter version fold in plain whipped cream or whipped topping

2 Cups milk or heavy cream

2 egg yolks

1/2 Cup white sugar

1/2 Cup water or milk

pinch of salt

1 teaspoon vanilla extract

1 Tablespoon butter

Whisk together in a medium bowl egg yolks, water, and vanilla set aside.  In a tall heavy saucepan, stir together the 2 cups milk, sugar, butter, and salt.  Bring to a boil over medium heat.  Do not stir.  Immediately add egg mixture and stir constantly until mixture thickens.  Remove from heat and allow to cool.

CHOCOLATE GANACHE

Melt and pour over cakes as a glaze, or chill and whip until light for a filling.  Ganache is a very versatile icing.  It can be stored in the refrigerator for up to 2 weeks, or about 3 days at room temperature.

2 Cups semisweet chocolate chips

2 Cups heavy cream

2 teaspoons vanilla extract.

Place chocolate chips in a large bowl.  Pour cream into a sauce pan and bring to a boil.  As soon as the cream boils up to the top of the pan, quickly remove from heat and pour it over the chips.  Lets stand for a minute.  Stir with a whisk to mix until smooth.  Stir in vanilla and blend.  Place a piece of plastic wrap directly on the surface, and allow to cool to 85 degrees to dip strawberries.

CREAM FILLED STRAWBERRIES

Rinse large strawberries and pat dry.  Using a long toothpick, poke a hole in the tip of each strawberry through the green stem.  With a circular motion create a larger hole inside of each strawberry.

Fill a metal tipped pastry bag with pastry cream.  Using the metal tip pipe cream into the hole created by the toothpick.  Be careful not to allow cream out the top of the strawberry.  Set aside until all the strawberries have been filled.

Allowing the Ganache to reach 85 degrees dip strawberries into chocolate mixture.  (It is important to keep stirring the chocolate Ganache so it will not bloom.)

Place on waxed paper until dry.

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Microwave Caramel Popcorn – Sharon Palmer

16 cups popcorn, popped, set aside

Place in glass bowl:

1 Cup brown sugar

1/2 cup butter (not margarine)

1/4 cup light corn syrup

Cook 2 minutes in microwave.  Stir and cook 3 more minutes.

Add 1/2 teaspoon baking soda and 1 teaspoon vanilla.

Place 1/2 of the popcorn in a large paper grocery bag and add 1/2 of the syrup; then add the rest of the popcorn and the rest of the syrup.  You can add peanuts here if desired.

Shake.  Microwave 1 minute.  Take out and shake.  Microwave 1 minute.  Take out and shake.  Microwave 30 seconds.  Take out and shake.  Microwave 30 seconds.  Take out and shake.  Pour out on cookie sheet.

You can also add M&M’s, pretzels, etc.

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Old Fashioned Strawberry Pie

2 (9 inch) pie crusts

1  1/4 cups white sugar

1/3 cup flour

4 cups fresh strawberries

  1. Preheat oven to 425 degrees.  Place one crust in a 9 inch pie pan.
  2. Mix together sugar and flour.  Mix lightly through berries.  Pour filling into pastry lined pan.  Cover with top crust, and cut slits in the top.   Seal and flute the edges.
  3. Bake for 35 to 45 minutes, or until crust is slightly browned.
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Frozen Chocolate Mousse Squares

12 Oreo cookies, crushed

1/4 cup (1/4 stick) butter or margarine, melted

2 containers (8 ounces) cream cheese

1 can (14 ounce) sweetened condensed milk

4 squares semi-sweet baking chocolate, melted

1 cup thawed Cool Whip whipped topping

  1. Mix crushed cookies and the butter in foil-lined 9-inch square pan.  Press firmly onto bottom of pan to form crust.
  2. Beat cream cheese in large bowl with electric mixer on low speed until creamy.  Gradually add milk, mixing well after each addition.  Blend in chocolate.  Gently stir in whipped topping.  Spoon over crust; cover.
  3. Freeze at least 6 hours or overnight.  Remove from freezer 15 minutes before serving to soften slightly.  Cut into 16 squares to serve.  Store leftover dessert in freezer.
  4. Mom suggests don’t use foil to line pan.
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Chocolate and Coconut Cream Pie Bars

Note: To toast coconut, place it in a single layer in a nonstick skillet and cook over medium heat, stirring frequently until it browns evenly.  Watch it closely so it doesn’t burn.

You can make these a day in advance, but don’t top with whipped cream until you are ready to serve.  Whipped cream not stabilized by gelatin has a tendency to weep and give off liquid if refrigerated over an hour or so.

CRUST

2 cups flour

1/2 cup powdered sugar

1 cup butter, cut into 10-12 pieces

GANACHE

1/4 cup heavy cream

6 oz (about 1 cup) semisweet chocolate chips

COCONUT CREAM FILLING

2 cups half-and-half

3 cups coconut milk

4 eggs

1  1/2 cups sugar

2/3 cup cornstarch

1/2 teaspoon salt

1/2 teaspoon coconut extract

1/2 teaspoon vanilla extract

1  1/2 cup sweetened, flaked cocnut

WHIPPED CREAM TOPPING

2 cups heavy whipping cream

3-4 Tablespoons powdered sugar

1/2 cup coconut, toasted

  1. Preheat oven to 350 degrees.  Line 9X13 baking dish with foil or parchment paper, leaving a 2-3 inch overhang on both the long sides to help remove the bars after baking.
  2. In a large bowl, combine flour and powdered sugar.  Cut the butter into the dry ingredients using a pastry blender, two knives, or a food processor.  Press the mixture into the prepared baking dish.  Bake for 16-18 minutes until the crust in light brown.  Cool on a wire rack.
  3. While the shortbread is baking, place the chocolate for the ganache in a medium bowl.  Bring the cream to a summer in a small saucepan (or microwave for 30 seconds or so).  Once the cream reaches a simmer, pour the cream over the chocolate and let the mixture stand for 1-2 minutes.  Stir completely until a shiny, smooth ganache forms.  Once the crust has cooled for about 10 minutes, pour the ganache over the crust and smooth to the edges.  Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer and the crust is cooled completely.
  4. While the crust is cooling, make the coconut cream filling by combining the half-and-half, coconut, milk, eggs, sugar, cornstarch, and salt in a large saucepan.  Bring the mixture to a boil, whisking constantly until it is very thick like warm pudding.  Stir in the coconut and vanilla extracts and untoasted coconut.  Pour the filling over the chilled ganache and refrigerate the bars until they are firm and set up, about 4 hours.
  5. For the whipped topping, combine the heavy cream and powdered sugar in a large bowl and blend on medium-high speed with a mixer until soft peaks form and the cream is thick and stabilized.  Spread over the chilled bars and sprinkle on the toasted coconut.  Chill until ready to serve.  Use the foil or parchment to lift the bars from the pan and cut into pieces and serve.

 

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7th Heaven Bars

1/2 cup butter or margarine, melted

1  1/2 cups graham cracker crumbs

1 (14 ounce) can sweetened condensed milk

2 cups semisweet chocolate chips

1/2 cup butterscotch chips

1  1/3 cups flaked coconut

1 cup chopped walnuts

Optional ingredients you can add or replace with one of the above ingredients after the milk

Toffee pieces

White chocolate chips

Sliced almonds

  1. Heat oven to 350 degrees (325 for glass dish).  Coat 9X13 pan with no-stick cooking spray.
  2. Combine graham cracker crumbs and butter.   Press into bottom of prepared pan.
  3. Layer evenly with chocolate chips, butterscotch chips, coconut, nuts.
  4. Pour sweetened condensed milk over the top.
  5. Bake 25-30 minutes or until top is light golden brown.
  6. Let cool before slicing and eating.