I've talked about my large collection of Mennonite and Amish recipe books. I buy them at the MCC Sale in Kansas. The Mennonite Central Committee Sale raises money for Mennonite Relief. The Mennonites are quick to react to disaster in the world and they arrive at a disaster to lend many helping hands and ask nothing in return. They have many venues at the sale to raise money. My favorite is the booth that sells family and church cookbooks. I buy as many cookbooks as I can each year. When I use them I'm constantly reminded of how important these recipes have been to the many families that were connected to them.
Tonight I was reading several of them and I discovered that I love the recipes that are called "dessert" recipes. That's why I titled this story, Dessert Desserts.
Here's an example of what I'm referring to:
Apple Dessert
Blueberry Dessert
Butter Brickle Desert
Coffee Banana Dessert
Elegant Cherry Dessert
Heavenly Raspberry Dessert
Lemon Dessert
Marshmallow Dessert
Oreo Cookie Dessert
Pineapple Dessert
Pumpkin Dessert
Refrigerator Dessert
Rhubarb Dessert
Ritz Cracker Dessert
Strawberry Swirl Dessert
Buster Bar Dessert
Chocolate Freezer Dessert
Frozen Strawberry Dessert
Rice Chex Ice Cream Dessert
Do you see what I mean?
I could go on and on and on and on.......
I've chosen one to post.
Heavenly Raspberry Dessert:
2 C flaked coconut
2 TBS sugar
1 TBS flour
3TBS butter, room temperature
1 (10oz.) package frozen raspberries , thawed
1 TBS cornstarch
1/3 C water
1 (8oz.) package cream cheese, room temperature
1/2 C confectioner's sugar
3 TBS milk
1 (8oz.) carton whipped topping
1/3 C chopped pecans
In a small bowl, combine well:
coconut
sugar
flour
butter
Press into a 9" pie pan
Bake at 350 degrees for 12 minutes
Cool completely
Cook raspberries, thicken with cornstarch and water.
Remove from heat, cool completely
Spread Raspberries over crust
In a bowl, combine well, with a hand mixer:
cream cheese
confectioner's sugar
milk
Spread over Raspberry layer
Top with Whipped Topping
Sprinkle with Pecans
Enjoy!
Peace in the Kitchen!
Here's one more.
Cherry Dessert:
1 - 21 oz. can of Cherry Pie Filling
1 - 14 oz. can of Sweetened Condensed Milk
1 - 20 oz. can of Crushed Pineapple, drained
1 - 8 oz. container of Frozen Cool Whip, thawed.
1 C Miniature Marshmallows
Mix all ingredients together in a large bowl.
Cover and refrigerate overnight.
Stir well before serving.
Enjoy!
Peace in the Kitchen!
Wednesday, September 18, 2013
Tuesday, September 17, 2013
Sopapilla Cheesecake
My sister in law made this for a family gathering in Kansas. It was the first time I had ever tasted it. I did a story about the iconic American 9"X13" baking pan and one of the recipes in the 60's was called Crescent Roll Dessert. It was similar to this, but not the same. It had egg yolk and lemon juice in the recipe and no cinnamon and sugar. You can find it here on the blog under, 1960's American Desserts made in the Classic 9"X13" Pan. When I did additional research for this recipe I discovered that there are many variations.
Sopapilla Cheesecake:
1 - 9"X13" baking dish / un greased
2 cans of Butter Crescent Rolls ( large size)
2 (8oz.) packages of cream cheese, room temperature
1/2 C white sugar
1/2 C brown sugar
1 tsp Mexican Vanilla
1 stick of butter, melted
1 TBS cinnamon mixed with 1/4 C white sugar and 1/4 C brown sugar
Unroll 1 can of crescent rolls and spread out evenly to cover the entire bottom of the pan
In a small bowl, with a hand mixer:
cream cheese
both sugars
vanilla
combine well
Spread the mixture evenly over the first layer of crescent rolls
Unroll the second can of crescent rolls and place on top of the mixture
Brush evenly with the melted butter
Sprinkle the entire top with the cinnamon and sugar mixture
Bake at 350 degrees for 30 minutes
Cool completely
Cut into squares to serve
Enjoy!
Peace in the Kitchen!
Sopapilla Cheesecake:
1 - 9"X13" baking dish / un greased
2 cans of Butter Crescent Rolls ( large size)
2 (8oz.) packages of cream cheese, room temperature
1/2 C white sugar
1/2 C brown sugar
1 tsp Mexican Vanilla
1 stick of butter, melted
1 TBS cinnamon mixed with 1/4 C white sugar and 1/4 C brown sugar
Unroll 1 can of crescent rolls and spread out evenly to cover the entire bottom of the pan
In a small bowl, with a hand mixer:
cream cheese
both sugars
vanilla
combine well
Spread the mixture evenly over the first layer of crescent rolls
Unroll the second can of crescent rolls and place on top of the mixture
Brush evenly with the melted butter
Sprinkle the entire top with the cinnamon and sugar mixture
Bake at 350 degrees for 30 minutes
Cool completely
Cut into squares to serve
Enjoy!
Peace in the Kitchen!
Monday, September 16, 2013
Cinnamon Roll Pie
I used to make the best cinnamon rolls, my wife makes the best cinnamon rolls because her mother made the best cinnamon rolls. We were with our kids last night, at a restaurant, for dinner. Our son in law informed us that he's been making cinnamon rolls. I assume they're the best.
I was researching cinnamon rolls today and resurrected this recipe from my book of The Best of the Best Recipes for Cinnamon Roll Pie. It's delicious and makes a great Brunch dish. This would also be great served warm on a cool Fall Sunday morning for breakfast.
Cinnamon Roll Pie:
3/4 C sugar
1/4 C vegetable oil
1 egg
1/2 C milk
2 tsp baking powder
1/2 tsp salt
1 1/2 C flour + 2 TBS, divided
1 container (8 count) cinnamon rolls with icing
1/2 C brown sugar
2 tsp cinnamon
2 TBS butter, melted
Grease a 10" pie pan with my Pan Release Mixture found on the blog under Tips, Hints and More.
In a bowl:
sugar
oil
egg
milk
Whisk well
Set aside
Separate the cinnamon rolls
flatten each roll by hand and press them all into the bottom and sides of the pie pan, seal any gaps to create a crust.
Pour the mixture in the pan
In a small bowl:
brown sugar
cinnamon
2 TBS flour
butter
Mix well
Sprinkle this over the pie mixture
Bake at 350 degrees for 30 minutes. A tooth pick in the center of the pie should come out clean
Drizzle the icing, that comes with the cinnamon rolls, over the pie.
Enjoy!
Peace in the Kitchen!
I was researching cinnamon rolls today and resurrected this recipe from my book of The Best of the Best Recipes for Cinnamon Roll Pie. It's delicious and makes a great Brunch dish. This would also be great served warm on a cool Fall Sunday morning for breakfast.
Cinnamon Roll Pie:
3/4 C sugar
1/4 C vegetable oil
1 egg
1/2 C milk
2 tsp baking powder
1/2 tsp salt
1 1/2 C flour + 2 TBS, divided
1 container (8 count) cinnamon rolls with icing
1/2 C brown sugar
2 tsp cinnamon
2 TBS butter, melted
Grease a 10" pie pan with my Pan Release Mixture found on the blog under Tips, Hints and More.
In a bowl:
sugar
oil
egg
milk
Whisk well
Set aside
Separate the cinnamon rolls
flatten each roll by hand and press them all into the bottom and sides of the pie pan, seal any gaps to create a crust.
Pour the mixture in the pan
In a small bowl:
brown sugar
cinnamon
2 TBS flour
butter
Mix well
Sprinkle this over the pie mixture
Bake at 350 degrees for 30 minutes. A tooth pick in the center of the pie should come out clean
Drizzle the icing, that comes with the cinnamon rolls, over the pie.
Enjoy!
Peace in the Kitchen!
Pumpkin Cream Pie / Ree Drummond / The Pioneer Woman / Thanksgiving 2013
This recipe is adapted from Ree Drummond's Pumpkin Cream Pie recipe.
Thanksgiving is the ultimate occasion to make pumpkin pie in America. It's a classic pie to serve at that time.
I have other recipes posted using pumpkin for the holiday, but just when you think you have enough, you discover another one!
Pumpkin Cream Pie:
Crust:
1 1/2 sleeves of graham crackers + extra for garnish
1/2 C powdered sugar
1 stick of butter, melted, melted
Filling:
1 (3oz.) box of Vanilla Cook and Serve Pudding mix
1 C half and half
1 C heavy cream, divided
1/8 tsp of each: cinnamon, nutmeg, ground cloves
2 TBS Brandy
1/2 C + 3TBS pumpkin puree
2 TBS brown sugar
Process crackers in a food processor
Add, powdered sugar and butter and process until well combined.
Press into a 9"-10" pie pan, up the sides too!
Bake at 300 degrees for 8 - 10 minutes
Remove, cool completely
In a saucepan:
dry pudding mix
half and half
1/2 C heavy cream
spices
Bring to a boil on medium heat
Stirring constantly, until it thickens.
Remove from heat
Add Brandy
Add Pumpkin and stir well
Cover saucepan and cool completely
In a separate bowl:
1/2 C heavy cream
brown sugar
Beat with a hand mixer until light and fluffy
Fold into pumpkin mixture by hand
Pour into crust
Cover and refrigerate for at least 2 hours or overnight
Serve garnished with additional crushed graham crackers.
Enjoy!
Peace in the Kitchen!
Thanksgiving is the ultimate occasion to make pumpkin pie in America. It's a classic pie to serve at that time.
I have other recipes posted using pumpkin for the holiday, but just when you think you have enough, you discover another one!
Pumpkin Cream Pie:
Crust:
1 1/2 sleeves of graham crackers + extra for garnish
1/2 C powdered sugar
1 stick of butter, melted, melted
Filling:
1 (3oz.) box of Vanilla Cook and Serve Pudding mix
1 C half and half
1 C heavy cream, divided
1/8 tsp of each: cinnamon, nutmeg, ground cloves
2 TBS Brandy
1/2 C + 3TBS pumpkin puree
2 TBS brown sugar
Process crackers in a food processor
Add, powdered sugar and butter and process until well combined.
Press into a 9"-10" pie pan, up the sides too!
Bake at 300 degrees for 8 - 10 minutes
Remove, cool completely
In a saucepan:
dry pudding mix
half and half
1/2 C heavy cream
spices
Bring to a boil on medium heat
Stirring constantly, until it thickens.
Remove from heat
Add Brandy
Add Pumpkin and stir well
Cover saucepan and cool completely
In a separate bowl:
1/2 C heavy cream
brown sugar
Beat with a hand mixer until light and fluffy
Fold into pumpkin mixture by hand
Pour into crust
Cover and refrigerate for at least 2 hours or overnight
Serve garnished with additional crushed graham crackers.
Enjoy!
Peace in the Kitchen!
Holiday Pecan Cake with Homemade Whipped Cream
Another simple Mennonite / Amish Cake.
Most of us have these ingredients in our Pantry so it can be a last minute Dessert at short notice.
Holiday Pecan Cake:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Loaf Pan greased well with Pan Release Mix:
Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.
Brush the Pan generously with the Mix.
This is great for the most intricate designed Bundt Pans.
1 1/2 C Sugar
1/2 C Butter, room temperature
3 Eggs, separated
2 1/2 C Flour
1 C chopped Pecans
2 tsp Baking Powder
3/4 C Whole Milk
A Pinch of Salt
Confectioner's Sugar for Garnish.
In a Large Mixing Bowl with an Electric Hand Mixer:
Sugar
Butter
Beat until Creamy Smooth.
Add:
Egg Yolks
Mix until well combined.
In a Small Mixing Bowl, sift together:
Flour
Baking Powder
Salt
Add to Butter/Sugar mixture gradually beating, alternating with Milk.
Fold in Pecans by hand.
In a Separate Mixing Bowl with an Electric Mixer:
Egg Whites
Beat until Stiff.
Fold into the Cake Mixture by Hand.
Spoon the Batter into the Loaf Pan.
Bake for 1 hour.
Remove Pan to a Rack to Cool for 10 minutes.
Invert the Cake onto a serving Platter.
Serve Sliced and Dust with Confectioner's Sugar.
Serve with Vanilla Ice Cream or Homemade Whipped Whipped Cream.
This is my favorite recipe for homemade Whipped Cream.
Homemade Whipped Cream:
1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.
Enjoy!
Peace in the Kitchen!
Most of us have these ingredients in our Pantry so it can be a last minute Dessert at short notice.
 |
| I still have several vintage loaf pans from our family, that I continue to use, but this Calphalon Loaf Pan is my favorite. |
Holiday Pecan Cake:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Loaf Pan greased well with Pan Release Mix:
Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.
Brush the Pan generously with the Mix.
This is great for the most intricate designed Bundt Pans.
1 1/2 C Sugar
1/2 C Butter, room temperature
3 Eggs, separated
2 1/2 C Flour
1 C chopped Pecans
2 tsp Baking Powder
3/4 C Whole Milk
A Pinch of Salt
Confectioner's Sugar for Garnish.
In a Large Mixing Bowl with an Electric Hand Mixer:
Sugar
Butter
Beat until Creamy Smooth.
Add:
Egg Yolks
Mix until well combined.
In a Small Mixing Bowl, sift together:
Flour
Baking Powder
Salt
Add to Butter/Sugar mixture gradually beating, alternating with Milk.
Fold in Pecans by hand.
In a Separate Mixing Bowl with an Electric Mixer:
Egg Whites
Beat until Stiff.
Fold into the Cake Mixture by Hand.
Spoon the Batter into the Loaf Pan.
Bake for 1 hour.
Remove Pan to a Rack to Cool for 10 minutes.
Invert the Cake onto a serving Platter.
Serve Sliced and Dust with Confectioner's Sugar.
Serve with Vanilla Ice Cream or Homemade Whipped Whipped Cream.
This is my favorite recipe for homemade Whipped Cream.
Homemade Whipped Cream:
1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.
Enjoy!
Peace in the Kitchen!
Anise Christmas Cookies
The Mennonites make a traditional cookie called Peppernuts or Pfeffernusse.
They're made with Anise. I happen to like the flavor. Here's another cookie made with Anise Seed.
I also like the Provencal drink called Pastis. It has an Anise base. We drink it in the South of France with a bit of water and ice. It's actually a very refreshing drink in the heat of the summer. We always have a bottle of Pernod on hand.
I could talk about the origin and the uses, but I believe that you either like it or not and I won't be able to talk anyone into it.
Anise Christmas Cookies:
6 eggs, separated
1 C powdered sugar, sifted
1 C flour, sifted
3 tsp anise seeds
In a bowl:
beat yolks until thick and foamy
In a separate bowl:
beat egg whites until stuff
Fold whites into yolks, by hand
Gradually mix in powdered sugar and mix lightly, by hand
Fold in flour and anise seeds by hand
Drop from a teaspoon onto a parchment paper lines baking sheet, about 1" apart
Chill in the refrigerator, over night
Bake at 300 degrees for 12 minutes.
Enjoy!
Peace in the Kitchen!
They're made with Anise. I happen to like the flavor. Here's another cookie made with Anise Seed.
I also like the Provencal drink called Pastis. It has an Anise base. We drink it in the South of France with a bit of water and ice. It's actually a very refreshing drink in the heat of the summer. We always have a bottle of Pernod on hand.
I could talk about the origin and the uses, but I believe that you either like it or not and I won't be able to talk anyone into it.
Anise Christmas Cookies:
6 eggs, separated
1 C powdered sugar, sifted
1 C flour, sifted
3 tsp anise seeds
In a bowl:
beat yolks until thick and foamy
In a separate bowl:
beat egg whites until stuff
Fold whites into yolks, by hand
Gradually mix in powdered sugar and mix lightly, by hand
Fold in flour and anise seeds by hand
Drop from a teaspoon onto a parchment paper lines baking sheet, about 1" apart
Chill in the refrigerator, over night
Bake at 300 degrees for 12 minutes.
Enjoy!
Peace in the Kitchen!
Chocolate Cookie Cream Dessert
With the Holidays approaching and guests gathering, this is a favorite crowd pleasing dessert.
It's another one of my favorite All American Iconic Desserts.
It's one of those family gathering, church gathering, take to work desserts.
It's also made in the famous 9"X13" baking dish, my favorite baking pan.
Chocolate Cookie Cream Dessert:
2 packages of Fudge Striped Cookies. you're favorite brand! Or you could break Oreos apart and use them in single layers!
2 small boxes of Instant Vanilla Pudding Mix
3 C Whole Milk
1 (8oz.) package of Cream Cheese, room temperature
1 C Sweetened Condense Milk
1 (8oz.) container of Whipped Topping
1 can of Chocolate Fudge Frosting
Line the bottom of the dish with a single layer of cookies
In a bowl, with a hand mixer:
Pudding Mix
Whole Milk
Mix well
Set aside
In a separate bowl, with a hand mixer:
Cream Cheese
Sweetened Condensed Milk
Mix well
Add to the Pudding Mix
Mix well
Fold in Whipped Topping by hand
Spread this mixture evenly over the layer of cookies
Line the top with another single layer of cookies.
Warm the frosting in a microwave until smooth and creamy
Drizzle over the top layer of cookies, spreading evenly with an offset spatula.
Refrigerate until completely cooled.
Overnight is best.
Enjoy!
Peace in the Kitchen!
It's another one of my favorite All American Iconic Desserts.
It's one of those family gathering, church gathering, take to work desserts.
It's also made in the famous 9"X13" baking dish, my favorite baking pan.
Chocolate Cookie Cream Dessert:
2 packages of Fudge Striped Cookies. you're favorite brand! Or you could break Oreos apart and use them in single layers!
2 small boxes of Instant Vanilla Pudding Mix
3 C Whole Milk
1 (8oz.) package of Cream Cheese, room temperature
1 C Sweetened Condense Milk
1 (8oz.) container of Whipped Topping
1 can of Chocolate Fudge Frosting
Line the bottom of the dish with a single layer of cookies
In a bowl, with a hand mixer:
Pudding Mix
Whole Milk
Mix well
Set aside
In a separate bowl, with a hand mixer:
Cream Cheese
Sweetened Condensed Milk
Mix well
Add to the Pudding Mix
Mix well
Fold in Whipped Topping by hand
Spread this mixture evenly over the layer of cookies
Line the top with another single layer of cookies.
Warm the frosting in a microwave until smooth and creamy
Drizzle over the top layer of cookies, spreading evenly with an offset spatula.
Refrigerate until completely cooled.
Overnight is best.
Enjoy!
Peace in the Kitchen!
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