Category: Desserts

Desserts · Fruit

Cream Scones

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Me enjoying strawberry shortcake

Friends took me to Houstons Restaurant for my birthday lunch last week. They knew that my all time favorite dessert is Houston’s Key Lime Pie, but low and behold, as we sit here, the waiter informed us that the key lime pie had been discontinued for about 6 weeks, because out here in LaLa land, people complain when they don’t get their strawberry shortcake while dining at Houstons, so as we sat there with our long faces, just knowing that we missed having our fav pie by 1 week. We did however, perk up when the waiter brought to our table a “free on the house” fresh strawberry shortcake, because we told him how disappointed we were that we came just for the KLP. Now, I am not big (well, yes, actually I am big) on strawberry shortcake, but this was absolutely awesome. So much so, that I am making it for a luncheon tomorrow. Instead of using those awful little sponge cakes that Sponge Bob must have invented, they served a fresh whipping cream scone, split with beautiful strawberries and sauce with fresh whipping cream. To die for….so here is a version, that I think would pass for the one we ate at Houstons. But…..in 5 weeks and counting, I will head over to order my key lime pie. In the meantime, the strawberry shortcake will keep me happy and I like to think of it,  eating lots of vitamin C, instead of what it really is…..I’m not even going to say….we all know what it is…a dessert that our “cholesterol” dr would not approve of!

2 cups all purpose flour

1 tables baking powder

1/4 teas salt

1/4 cup sugar

1/3 cup cold butter, cut up

1 cup whipping cream

Combine first 4 ingredients; cut in butter with a pastry blender until crumbly. Add whipping cream, stirring just until all is moist.

Turn out onto a lightly floured surface; ( I use wax paper) knead 5-6 times. Roll to 1/2 ” thickness; cut with a 2″ round cutter and place in lightly greased baking sheet. Brush tops with a little milk and sprinkle a little sugar over the top.

Bake at 375 for 15 min or until lightly browned. Set aside or keep until ready to serve with either preserves for breakfast or use for the strawberry shortcake.

Strawberries

Clean and slice pint of fresh strawberries.

In a small sauce pan, bring 1 cup water, 1 cup sugar and 3 tables cornstarch to a boil, stirring continually. When thickened, add 3 heaping tables of dry strawberry jello  and stir to mix. Set aside to cool and when cool, add sliced strawberries. * You cannot use sugar free jello, as it won’t set up right.

When ready to serve dessert. Slice the scones in half and spoon strawberry mixture onto each scone. Top with whipping cream. Delish and so pretty.

Desserts

My Oh My, Peanut Butter Pie

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A new Southern Lady Magazine arrived not to long ago, and there is nothing quite like, sitting outside on the back patio, sipping a glass of iced tea and looking through a new Southern Living or Southern Lady Magazine (oops, also a Paula Deen magazine). In the midst of this new one, I turn the page and there staring me in the face is this most delicious looking pie. It is simple and scrumptious looking, and with whipping cream, cream cheese and peanut butter, how can it not be awesome?

1 cup crunchy peanut butter

8 oz cream cheese, softened

1 cup sugar

2 tables butter

1 tables vanilla

1 (9″) graham cracker pie crust (hum….I might use a chocolate cookie crust)

1 cup whipping cream

1/3 cup caramel topping

Using a electric mixer, ( wonder why they always specify “electric” like someone is actually going to stand there and beat for a half hour with a hand mixer when they can just plug in the electric mixer and be done in 2 min) oh well, beat the peanut butter, cream cheese, sugar, butter and vanilla together in a large bowl. Pour mixture into the graham or chocolate crust. Chill overnight.

The next day, use a spatula to gently cover the top of the pie with the whipped topping. (Cool Whip or make your own using heavy whipping cream and about 1/3 cup sugar and beat until peaks form, I think you know which one I will be using, as I have to get my quota of fat and cholesterol in each day or I might actually loose a pound or two)

Warm the caramel topping a a microwave, stirring at 15-second intervals, until pourable. Be careful not to burn the caramel. Swirl or drip the caramel on top of the whipped topping just before serving.

Desserts

Brown Sugar Brownies

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For those of you who love brownies but want to cut back on chocolate (which why in then world would anyone want to cut back on chocolate, but I do hear that there are “people” out there who cannot eat chocolate, bless your hearts) but love brownies. This is a really great brownie recipe that gives you the gooey texture of brownies and the richness of brownies, but without cocoa. Great with Blue Bell Ice cream while still warm out of the oven (the brownies, not the ice cream).

2 sticks oleo, melted

1 box of brown sugar

1/2 cup granulated sugar

4 eggs

2 cups all purpose flour

1 teas baking powder

1/2 teas salt

1 teas vanilla

Mix together butter and sugars. Beat until well mixed and then add eggs, one at a time until thoroughly mixed.

Add baking powder and salt to flour and then mix into creamed mixture.

Add vanilla

Pour into a greased 13×9 pan. Bake at 375 for about 20-25 min or until done in middle. *Experiment and add a cup of peanut butter chips or toffee chips to the mixture when adding the vanilla if you want….

Desserts · Fruit

Fried Pies

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I have to tell you, these are amazing. I just went on the internet this morning to look for a pastry recipe to use for fried pies and this one caught my eye,. It is easy, and so flaky you won’t believe it…I used canned blueberry pie filling and then I made homemade strawberry pie filling which is on the blog, but you can use any type of canned fruit filling you want…they are truly as good as the ones we used to buy at exit 51 on Southbound 75 coming from Oklahoma to Texas and take a sack of them back home to snack on all night……truly, this is the recipe I will use from now on for all my pie crusts.  
  • 2 cups flour                                                                                     4TH of July Fried Pies
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup Crisco
  • 3/4 cup milk
  • Prepared filling – dried apricots, dried peaches,dried apples, prepared according to package directions (sweetened to taste)
  • May use chocolate filling, preserves, or your choice of filling
  • NOTE: LOTS OF “explaining” IN THE DIRECTIONS, BUT YOU WANT THE PERFECT FRIED PIE! 🙂
.

How to make it

  • In large bowl, place flour, baking powder, salt, sugar
  • Whisk all together
  • Cut in CRISCO as in a pie crust with pastry blender or fork
  • Add milk, stir and “gather up” as in pie crust pastry
  • Chill for a few minutes
  • Roll out like pastry, fairly thin
  • Cut into circles*, (the lid of the Crisco can is perfect)
  • Place choice of filling on one half of the circle, not quite going to the edge
  • Bring other half over the filling to the edge
  • Seal the edges of the pastry with a fork dipped in water
  • Meanwhile heat about a half inch of Crisco solid shortening in an iron skillet, (preferably) and carefully
  • Lift pies with a spatula and *carefully, carefully* place in hot oil
  • Watch *carefully*, and turn when golden brown
  • Watch *carefully * again, and when other side is golden brown
  • remove with spatula
  • Place on paper towel to drain
  • Sprinkle each cooked fried pie with granulated sugar
  • *MAY CUT DIFFERENT SIZE CIRCLES, USING A BISCUIT CUTTER, SAUCER, ETC.
Chocolate · Desserts

Chocolate Eclair Dessert

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This is an old common southern dessert that is so popular because of the hot summers there in the south. It is so easy, but tastes so cool and refreshing. Cora just sent this to me and apologized for using canned frosting. Before I call the Paula Deen food police on her for using canned frosting I thought I would copy it to the blog. I have to admit (please don’t tell anyone) that for this recipe I also use canned frosting. It just tastes perfect with the pudding and graham crackers and is such a fav when you take it to gatherings.  So let’s take a girlfriends oath that none of us will tell Paula that we are using canned frosting and lets get in the kitchen and make this right now. You won’t regret it for a moment.

1 box 3.5 oz. vanilla instant pudding

1 box 3.5 oz. chocolate instant pudding

3 cups milk

2 –  8 oz whipped topping (thawed)

1 box (16 oz) graham crackers

1 can (16 oz) chocolate frosting (don’t tell anyone it’s canned frosting!)

Mix each pudding with 1 ½ cups milk.  Fold 8 oz of whipped topping into each pudding.  Ina 9×13 glass pan, layer graham crackers, ½ vanilla puddingmixture, more crackers, ½ chocolate pudding mixture, crackers, remaining vanilla pudding, crackers and remaining chocolate pudding.  Top with layer of crackers and frost with chocolate frosting.  Refrigerate.  Best if made 8 hours before serving.  Refrigerate any leftovers.

Daily Thoughts · Desserts

Island Cookie Bars

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These cookies are being made today.  I love the flavor of coconut and pineapple combined and these even have peanut butter and white chocolate in them, so how can they not be good. We have OOT company coming in Thursday and we just had some of our kids leave yesterday, after they were here for the weekend from Texas,  so am really in the baking mood . Most of you know that my dad passed away June 14th. Thank you for the sweet cards, texts or calls I received during that difficult time.

Before I write out the recipe, I just want to take a moment to encourage you to never keep thoughts of love or memories that you have shared with people that are important to you. At my dad’s memorial service, it was amazing to hear how many people talked of the influence he had on their lives and so many people came up to me during the week to tell me how much he loved me and talked about me and quite frankly it was a shock to hear. Being from the “old school” of not being very demonstrative or talkative, I knew my dad loved me, but not to the extent that people were sharing with me. It made me realize that there are many ways to convey love, other than just words. He was, in fact, a very quiet man, and it was like pulling teeth to get him to talk, but here were others that said that he would sit and talk with them about his family and how much he loved us. It was a little sad to hear all this from strangers and yet, at the same time, comforting also. It made me realize how important it is to share with your loved ones, while we can, how really important they are to us. So take a minute or two today to simply pick up then phone and share a memory that you have with someone or tell them how much you care about them. It will not only bless them, but you, as well…..then, sit back, grab a cup of coffee and pick up one of these little delights and thank the Lord for the people in your life that have blessed you and loved you.

 

1 3/4 cup flour

1/2 tsp baking soda

1/4 tsp salt

3/4 cup sugar

1/2 cup light brown sugar, firmly packed

3/4 cup natural peanut butter (this will have less oil and no sugar added to it because it is natural)

1/4 cup crushed pineapple, juices drained

2 tables butter

1 tsp vanilla

1 large egg

1 1/4 cup white chocolate chips

1/2 c sweetened flaked coconut

In a medium sized bowl, whisk together flour, baking soda and salt. Set aside

In large mixing bowl, cream together sugars, peanut butter, pineapple, butter and vanilla. Beat in egg, gradually stir in flour mixture until completely combined. Fold in 1 cup of white chocolate chips, saving the 1/4 cup for top.

With dampened fingers, press the dough into a greased 9×13 baking pan. Sprinkle with remaining white chocolate chips and press them down lightly.

Bake bars in a 350 oven for 22-25 min or until a wooden pick comes out clean, which you have inserted in middle of bars to test for doneness.

Turn oven to broil. Sprinkle coconut on top of bars. Broil for 30-60 SECONDS or until coconut begins to brown. Be very careful not to burn coconut.

Allow pan to cool completely on a wire rack and cut into 32 bars.

This recipe is from Just a Pinch and is a great bar to eat with banana ice cream or vanilla and drizzle caramel over the top of both.

 

Chocolate · Desserts

One More Chocolate Peanut Butter Dessert

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Taken from Taste of Home, this is a absolutely awesome

dessert that was on the Taste of Home web page. Am going to make this just as soon as I can get to the store and buy peanut butter cups…

Ingredients

  • 20 chocolate cream-filled chocolate sandwich cookies, divided
  • 2 tablespoons butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup peanut butter
  • 1-1/2 cups confectioners’ sugar, divided
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 15 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

  • Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
  • In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
  • In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
  • Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.
Daily Thoughts · Desserts

FYI Regarding Chocolate Chip Cookies

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A friend of mine today brought chocolate chip cookies to MOPS and they were packaged so pretty.  As I began to talk to her and tell her how pretty the little bags of cookies looked all tied up with ribbon, she told me that they were just chocolate chip, BUT…that she had coarsely chopped pretzels into the batter. She likes the taste of sweet and salty and so she added some chopped pretzels to the batter. So there you go, another variation of our favorite little cookie…Just think how good they would then taste dipped in dark chocolate..YUM….think I’ll get off this computer and go make some. Thanks Shelley for sharing that idea with me.

Desserts

Tea Cakes

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I wish you could have seen Randy when he came home from work two days ago. I had made these wonderful little tea cakes for him to take to a friend of ours that always request them when he knows that Randy is coming to his office. I had saved several for Randy and had them on a plate (you will see them in the picture on the plate before RC got to them) and I looked over and they were totally gone. All 5 of them. He said, “these are absolutely addicting and I want a bag of them to take to the office for coffee tomorrow”. So try them, they are just the perfect little cookie when you don’t want something very sweet…

3 cups flour

1 tablespoon (yes a tablespoon) of baking powder

1/4 teas salt

1 tablespoon (yes one tablespoon) of vanilla

3 eggs

1 1/2 cups sugar

1 cup butter

Cream butter and sugar until fluffy. Add eggs one at a time and beat after each addition. Add vanilla and mix well.

Stir flour, baking powder and salt. Pour gradually into creamed mixture until all is mixed.

Place 2 to 3 in apart on greased cookie sheet and bake at 375 for 7-8 min or until lightly browned on bottom. Cook and eat as many as you want.

Old Fashion Tea Cakes
Desserts

Lemon-Blueberry Layered Dessert

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From a 2005 SL magazine comes a wonderful summer cool and refreshing dessert. The combination of blueberries and lemon just cannot be beat (unless you have a chocolate frappe to wash it down with)

15 lemon cookies, coarsely crushed (about 2 cups) (lemon cookies without icing between them, Just lemon wafer or lemon flavored sugar cookie type)* Mothers brand makes a good little lemon cookie that you could use.

1 (21 oz) can blueberry pie filling

1 (8 oz) container frozen whipped topping, such as Cool Whip, thawed

1 (14 oz) can sweetened condensed milk (such as Eagle Brand)

1 (6 oz) can frozen lemonade concentrate, thawed

Sprinkle 1 tables crushed cookies into each of 8 (8 oz) parfait glasses or all of crushed cookies reserving about 1/2 cup for topping into a  9×13 pyrex dish. Spoon 1 1/2 tables pie filling over cookies in glasses are all of can over the cookies in the pyrex dish.

Spoon whipped topping into a bowl; fold in condensed milk and lemonade concentrate. Spoon 2 tables into each glass or over the pie filling in pyrex if not using the individual glasses.

If using individual glasses, repeat these layers once again. Top evenly with remaining crushed cookies. Cover and chill 4 hours.