Desserts

Can dessert be the main meal? :)

Pumpkin Coffee Cake with Brown Sugar Glaze

Recipe here.

Chocolate Mint Brownies


The best thing about these treats is that they get more moist if left in the refrigerator for a day or two. The problem is ~ no one can leave them alone before they are “properly aged”. Enjoy!
BROWNIE
½ cup butter, softened
4 eggs
1 16 ounce can of chocolate syrup
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt
1 cup sugar

In a large mixing bowl, combine ingredients. Beat at medium speed for 3 minutes. Pour batter into a greased 13 x 9 pan. Bake at 350 for 30 minutes. The top of the brownies will appear wet. Cool completely on a wire rack.

FILLING
½ cup butter, softened
2 cups confectioners’ sugar
1 tablespoon water (or a little more after stirring it together – make it spreadable)
½ teaspoon peppermint extract
3 drops green food coloring

Combine filling ingredients until creamy. Spread over cooled brownies. Refrigerate until set.

TOPPING
1 package (10 ounces) mint chocolate chips (hard to find ~ they have a blend of dark chocolate and mint chips if you can’t find just mint chips)
½ cup plus 1 tablespoon butter, cubed

For the topping, melt chocolate and butter together. Let cool for 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into squares. The top will crack, so try cutting before it is totally chilled. Store in the refrigerator for a delicious holiday treat!

Yield: 5-6 dozen little squares.


Sticky Buns

From Robbi Meckley

2 loaves of frozen bread dough (thawed and cut into walnut sized chunk or balls)
1 small box of Cook and Serve vanilla pudding
1 cup of brown sugar
1 stick butter
2 Tbsp. milk
1 tsp. cinnamon

1) place bread chunks into bottom of grease 9 X 13 pan (if you want pecans or some type of nut you would place these on the bottom first)
2) over low heat, melt butter, brown sugar, milk, cinnamon, and pudding until all is mixed well.
3) Drizzle over bread dough.
4) Cover and place in refrigerator overnight.
5) Next morning get out dough while preheating oven to 350.
6) Bake for 30 minutes
7) Flip over onto serving dish and enjoy=-)



Paper Bag Apple Pie

By Claudia Simmons

1 unbaked double pie crust
6-8 apples (mixed kinds)
½ cup flour
2 T flour
½ tsp cinnamon
2 T lemon juice
½ cup butter
½ cup flour
½ cup sugar

Place pie shell into pie pan. Preheat oven to 425 degrees. Wash and pare apples, then cut into thin slices. Toss with ½ cup sugar, 2 T lemon juice and 2 T flour. Place into pie shell and sprinkle with cinnamon. Mix ½ cup butter, ½ cup sugar, and ½ cup flour until crumbly and sprinkle over apples. Assemble with top crust, place in a large brown paper bag and staple closed.

Bake at 425 degrees for 20 minutes, then 350 degrees for 40 minutes. Really good on a crisp fall day!


Blueberry Muffins

Claudia Simmons

CREAM
½ cup butter
1-1/4 cup sugar

ADD
2 eggs
2 tsp baking powder
½ tsp salt
2 cups flour
½ cup milk

Mash ½ cup blueberries (if you want blue muffins) then add 2-1/2 cups whole blueberries.

Grease 18 cupcake tins. Sprinkle sugar over tops of all muffins.

Bake at 375 for 25-30 minutes.
Enjoy!


ICE CREAM PEANUT CHOCOLATE SQUARES

Need....13 x 9 pan, tupperware container with lid...whatever your preference to place in your freezer

INGREDIENTS TO LAYER IN PAN :
For bottom crust combine and press into bottom of 13 x 9 container:
3 cups crushed chocolate cookie/oreo crumbs
1 stick of butter melted

NEXT LAYER
1/2 gallon of vanilla ice cream ( the type in the rectangular carton rather than a tub)
open carton, pull down sides and slice ice cream into lengthwise 1" slabs
Lay slabs on top of cookie crumbs to fill pan ....press with flat spatula to seal the seams and fill the pan

SPRINKLE...1/2 cup to 1 cup chopped dry roasted salted peanuts on top of ice cream...PRESS DOWN to set & FREEZE
keep in freezer while you make sauce
TOPPING

SAUCE :
Melt 1 stick butter
2/3 cup chocolate chips
Stir in 1 can of evaporated milk
Gradually add 2 cups of powdered sugar.
Stir constantly and bring to boil Reduce heat and simmer 8 minutes - Stir occasionally.
Cool - stir in 1 teaspoon vanilla.

When cold spread over pan and freeze. Resist the urge to spread sauce on ice cream before it's completely cool.

Remove 4 minutes before serving cut in squares and serve....chocolate sauce will melt before the remainder and start to drip down the sides...BEST like this rather than rock hard!

A real family pleaser and a great time saver, as it can be made ahead of time!

Submitted by Sue Kirkpatrick....


Philly *15 minute* Chocolate Chip Cheesecake

(15 minute preparation time)

Ingredients (for crust):
1 cup graham cracker crumbs
3 TBLSP sugar
3 TBLSP melted margarine
Ingredients (for filling):
3-8oz. pkgs. of Philadelphia Brand Cream Cheese softened (do not use light or whipped)
3/4 cup sugar
3 eggs
1 cup small semi-sweet chocolate chips
1 tsp. vanilla
Directions:
Combine crumbs, sugar and margarine; press into bottom of 9 inch springform pan.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate chips and vanilla; pour over crust.
Bake at 450 degrees for 10 minutes; Reduce oven temperature to 250 and continue baking for 35 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Serves 10-12

*To soften cream cheese, unwrap, microwave on medium (50%) for 30 seconds per packages.
**A big hit at Manheim before the Meltdown!


Ice Cream Bar Torte Recipe


Pampered Chef Recipe shared by Irene Rainville & Sherri Flickinger (EHMIS PTO)

Ingredients:

· 10 coarsely chopped/broken Oreo cookies
· 1/2 cup milk
· 1 package (3.9 oz) chocolate instant pudding
· 1 container (12 oz) frozen whipped topping, thawed (I usually use 16 oz.)
· 12 frozen ice cream sandwiches
· Small handful mini chocolate morsels (optional)

Directions:

1. Coarsely chop cookies. In bowl, combine milk and pudding mix; whisk until mixture is smooth and begins to thicken. Fold in ½ of whipped topping and all of crushed cookies; set filling aside.
2. Quickly, arrange six ice cream sandwiches side by side on large platter. Spread filling evenly over sandwiches. Top with remaining ice cream sandwiches. Spread remaining whipped topping over top and sides of torte. Sprinkle mini chocolate chips on top if desired.
3. Freeze at least 30 minutes or until ready to serve. (I freeze over night)