DESSERTS

Big Apple Fritters

Ingredients 1 1/2 cups all-purpose flour 1/4 cup sugar 2 tsp. baking powder 1/2 tsp. salt 1 1/2 tsp. cinnamon 1/3 cup milk 2 eggs 3 tablespoons applesauce 2 large Granny Smith or Honey Crisp apples peeled, cored, and diced Canola oil for frying For The Glaze 2 cups confectioners’ sugar 1/4 cup milk 1/2 teaspoon vanilla How To Make Big Apple Fritters Place cooling racks over baking sheets covered in wax paper. Set aside. Whisk together flour, sugar, baking powder, salt, and cinnamon in medium bowl. Make a well in the center and add 1/3 cup milk, eggs, and applesauce. Stir just to combine. Fold in apples. Heat 1 ½ – 2 inches of oil in heavy cast iron skillet, Dutch oven, or deep fryer to 375°F. Drop about 1/4 cup of batter per fritter into hot oil; spreading it out as you drop. Cook each side until golden brown; approximately 2 minutes per side. Remove to paper towels to drain. Make the Glaze In a large bowl, whisk together 1/4 cup milk, confectioners’ sugar, and vanilla. Dunk each fritter in the glaze turning over to make sure both sides coated. Place on the wire racks to air dry and drip. Notes Be careful not to over-mix the batter as it may make the fritters tough. Don’t overcrowd the pan when frying so the donuts cook evenly, and the oil temperature is easier to maintain. Using a candy thermometer to maintain the correct temperature of the oil is important. A Dutch oven or cast-iron skillet helps the oil hold temperature. Try to maintain a constant temperature of 375° F. When you add the batter, the temperature will drop slightly – increase the heat a tad. Then, when you remove the fritters from the oil the temperature will increase so you will need to turn the heat down a bit. Remove the fried fritters to paper towels to drain excess oil. Store the cooled cooked fritters wrapped loosely in paper towels in a brown paper bag. This will keep them fresh longer.

Best Bread Pudding

Ingredients Bread Pudding: 3 cups whole milk 1 ½ cups white sugar ¼ cup butter, melted 3 eggs, beaten 2 tablespoons light brown sugar ½ teaspoon ground cinnamon 10 slices hearty farmhouse-style bread, toasted and cut into cubes 1 cup raisins Vanilla Sauce: 1 ¼ cups whole milk ½ cup light brown sugar 2 tablespoons butter, melted 1 egg 1 tablespoon all-purpose flour 1 pinch ground cinnamon 1 pinch salt 1 tablespoon vanilla extract Directions Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish. For bread pudding, whisk together milk, sugar, melted butter, eggs, brown sugar, and cinnamon in a mixing bowl. Gently stir in bread cubes and raisins. Lightly spoon mixture into the prepared baking dish. Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let pudding stand for 10 minutes before serving. For vanilla sauce, whisk together milk, brown sugar, butter, egg, flour, cinnamon, and salt in a heavy saucepan until smooth. Cook over medium heat, whisking constantly, until sauce is thickened and coats the back of a spoon, 10 to 12 minutes. Stir in vanilla extract. Pour sauce over warm bread pudding or serve on the side in a bowl.

CopyCat Thin Mints

Ingredients   For the cookies: 1 cup 8 oz, or 2 sticks unsalted butter, at room temperature 1 cup unsweetened cocoa powder, I used Dutched dark cocoa powder which worked well 1 cup powdered sugar 1 teaspoon vanilla ¾ teaspoon salt 1 ½ cups all purpose flour, fluff the flour before scooping and leveling the cup, too much flour will result in a dry dough For the coating: 16 ounces semi-sweet baking chocolate 1 tsp vegetable or coconut oil Approximately 1 teaspoon peppermint extract or oil, Make sure you get peppermint, not spearmint, and make sure you get extract, or oil, not flavoring I used McCormick's Pure Peppermint Extract Instructions Set the oven to 350F Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix. Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes. Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter (I used a small cordial glass that measured almost 2" and it was the perfect size). Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container along with the oil and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit. (Don't add any more, the amount is perfect) Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. Notes Be sure that your butter is truly at room temperature before you start. If your butter is cool the dough will not come together well. Use the 'fluff and scoop' method to measure out your flour. That means fluff up the flour in the canister or bag to loosen it BEFORE you scoop or spoon out your measurement. Level the top of the measuring cup gently with the back of a knife to get the most accurate measurement. This goes without saying, but use a measuring cup meant for dry solids, not liquids for measuring flour. Some people are having trouble adding the peppermint extract to the melted chocolate. I have updated the recipe to add a bit of vegetable oil to the chocolate, this should help. You can also try putting the extract right in with the chocolate before melting. Remember everything must be clean and dry, with no moisture in the bowl, and you must use an oil based flavoring, so definitely read the labels on your peppermint extract. Candy flavoring oils are also a good choice. I used McCormick's Pure Peppermint Extract. If you can't find it in your grocery store you can buy it from Amazon.

Lemon Curd

Ingredients 3 egg yolks 1 whole egg 3/4 cup sugar 1/2 cup lemon juice zest of 2 lemons 4 tablespoons unsalted butter cut into small cubes Instructions In a small saucepan, whisk together egg yolk and egg until combined. While whisking, pour in sugar, lemon juice, and zest, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover the surface with plastic wrap, and chill in the refrigerator for at least one hour. Keep refrigerated.

Wendy's Frosty

EZ Apple Dumplings

Ingredients 21 ounces Apple Pie Filling 1 roll crescent rolls 1 teaspoon cinnamon optional Instructions Preheat oven to 375°F. Open crescent rolls and cut into 12-14 equal pieces. Stir Apple Pie Filling and crescent rolls (and cinnamon if using) together to coat the crescents with the sauce. Pour into a 2 qt casserole dish, ensuring the crescent pieces are on top of the pie filling. Bake 25-30 minutes or until crescents are completely cooked flipping crescents after 15 minutes. Serve warm with ice cream.

Potato Candy (Peanut Butter Pinwheels)

The recipe dates back to the Depression and originated in the Southern Appalachian Mountains. Ingredients: About 4 tablespoons cooked, mashed Russet potato 3 to 4 cups Powdered Sugar ¼ to 1/3 cup Peanut Butter Optional: pinch of Salt ½ teaspoon Vanilla Directions: Peel, dice, and boil the potato until it is very soft. Pass the potato through a sieve to produce a paste with no lumps Begin adding powdered sugar with 1 cup and mix to create a thick liquid. Add salt and vanilla, if using, and continue adding sugar in small batches and working until you have a soft "dough". Turn out onto parchment paper dusted liberally with powdered sugar. Roll out a rectangle that is about 1/4 inch thick. Spread peanut butter onto the rectangle. Carefully roll the rectangle into a log (It will be sticky and troublesome). Wrap the log in the parchment paper and refrigerate for two to three hours. Slice and serve.

Peach Dumplings

Ingredients: • 2 15 oz cans peach slices, drained • 2 8 ounce refrigerated crescent roll dough • 1 cup (2 sticks) butter • 2/3 cup granulated sugar • 2/3 cup brown sugar • 3 teaspoons cinnamon • 1 ½ cups cup sprite or citrus soda • vanilla ice cream, for serving Preparation: Preheat oven to 350 degrees F and thoroughly grease a 9x13 baking dish. Open crescent dough and separate into triangles. Place one or two peach slices (depending on size) at the wide end of the dough triangle. Sprinkle with a pinch of cinnamon and roll dough around peach. Once dough is secure, move dumpling to the baking dish. Repeat with the rest of the dough. Melt the two sticks of butter in a large bowl and combine with the white sugar, brown sugar, and the remaining cinnamon until smooth. Using a large spoon, pour the butter mixture over the dumplings. Pour the Sprite around the dough avoiding the tops for a crispy crust to the dumplings. Bake for 30-35 minutes or until the dough is just browning on top. Serve warm and top with vanilla ice cream.

Pecan Pie Bark

Ingredients: • 13 graham crackers • 1 cup (2 sticks) unsalted butter • 1 cup brown sugar • 2 cups pecan halves, roughly chopped • 1/4 teaspoon salt • 1 teaspoon vanilla extract Preparation: Preheat oven to 350°F and line a rimmed sheet pan with aluminum foil. Lightly grease the foil with butter and line the baking sheet with graham crackers, breaking them where necessary to make them fit. Combine butter, brown sugar, pecans, and salt in a medium saucepan over medium heat. Bring to a boil and let cook 2 minutes, stirring constantly. Remove from heat and stir in vanilla. Immediately pour hot mixture over graham crackers and spread mixture to edges of pan using a spatula. Make sure pecans are evenly distributed and that crackers are covered. Bake until bubbly, about 10 minutes. Allow to cool completely and break into pieces.

Bailey's Chocolate Mousse

• 2 tsp. unflavored gelatin • 2 Tbsp. cold water • 1/4 c. boiling water • 1/2 c. sugar • 2 Tbsp. cocoa powder for a more intense chocolate flavor, add 1 additional Tbsp. • 1 1/2 c. heavy cream very cold • 1/2 c. Baileys Irish Cream very cold • 1 tsp. vanilla 1. *Before beginning, prep bowl and beaters by placing in the freezer for 15-20 minutes to chill.* 2. Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften. 3. Add boiling water; stir until gelatin is completely dissolved. Let stand to cool. 4. Stir together sugar and cocoa in a large mixing bowl; add heavy cream. 5. Beat at medium-high speed until stiff peaks form; gradually pour in Baileys, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form. 6. Let stand 5 minutes to thicken. 7. Spoon into serving dishes and place in refrigerator to chill. (*For a faster setting mousse, chill bowls before filling.) 8. Chill 1 hour or until ready to serve.

Pecan Sticky Buns

Ingredients DOUGH 2 cups whole milk ½ cup vegetable oil ½ cup (100g) granulated sugar 2¼ teaspoons (¼-ounce package) active dry yeast 4½ cups (562.5g) all-purpose flour, plus more for dusting 1½ teaspoons kosher salt ½ teaspoon baking powder ½ teaspoon baking soda DOUGH FILLING ½ cup salted butter, very soft 2 tablespoons ground cinnamon 1 cup (200g) brown sugar TOPPING 1 cup (226g) butter, melted 1½ cups (300g) firmly packed light brown sugar 2 tablespoons honey 1 teaspoon of kosher salt 1 teaspoon vanilla extract 1 tablespoon whiskey, optional 2 cups pecan halves, roughly chopped Instructions DOUGH In a medium bowl add milk and heat in the microwave for 2 to 2 1/2 minutes, or until it reaches 110°F. Add in the oil, sugar, and stir until dissolved. Sprinkle yeast on top of the milk mixture, and let it sit for 1 minute. In a large bowl, add 4 cups of flour. Pour the milk & yeast mixture over the flour and stir until just combined. It should be wet and sticky and warm in temperature. Cover with a kitchen towel, and let sit in a warm place for 1 hour. After the dough has rested for 1 hour, remove towel. It should look the same. Add salt, baking powder, baking soda, and remaining ½ cup flour. Knead to combine. (If you use a large enough bowl, you can knead the ingredients together right in the bowl.) Cover and chill 1 hour. MAKE THE TOPPING Melt butter in a medium microwave-safe bowl. Add in the brown sugar, honey, salt, vanilla, and whiskey (if adding). Stir well and make sure there are no lumps. Set aside. PREPARE DOUGH & DOUGH FILLING Preheat oven to 325°F. Roll dough into a 30×10-inch rectangle on a floured surface. (Such as a clean countertop) Using a clean hand, spread the soft butter over the surface of dough, making sure spread evenly and covering all of the dough, right up to the edge. Sprinkle with 1 cup brown sugar and then sprinkle with cinnamon. Starting on the long side, roll up dough, jelly-roll fashion. Cut roll crosswise into 16 equal slices, and set aside. (Cut in half at the center, now cut each new section in the center, then cut each new section in half. This should be 16 pieces.) Set a 12-inch cast-iron skillet on top of a foil-lined and rimmed baking sheet. Place pecans in bottom of skillet, and pour the butter and brown sugar (the TOPPING) mixture on top. Place skillet in oven until sugar mixture is slightly foamy and bubbling, about 10-15 minutes. After the 10-15 minutes, remove from oven and place rolls, cut side up, on top of melted and bubbling sugar. (Place the rolls carefully around the edges making sure to not touch the hot skillet) Cover and let rolls rise, about 20 minutes.(This is outside the oven! Do not place rolls back into oven until they have risen for about 20 minutes!) Return skillet to oven, and bake at 325°F until rolls are golden brown and sugar is brown and sticky, 30 to 40 minutes. (I covered the rolls with a loose foil tent for the first 20 minutes. This is optional.) Remove baking sheet with skillet on it from the oven and let cool 15 minutes. Invert rolls onto a large serving platter. Serve Warm!

Apple Fritters

Ingredients Fritter Ingredients 1 ½ cups all purpose flour ¼ cup granulated sugar 2 teaspoons baking powder ½ teaspoon salt 2 teaspoons ground cinnamon ½ cup unsweetened applesauce ½ cup milk 2 large apples, diced vegetable oil Glaze Ingredients 3 cups powdered sugar ⅓ cup milk ½ tsp vanilla extract Instructions Fritter Instructions In a large bowl, stir the flour, sugar, baking powder, salt and cinnamon to combine. Add applesauce and milk to the dry ingredients and mix until just combined. Fold in the diced apples. Heat 2 inches of oil in a large skillet to about 375 degrees. Scoop 1/3 cup of the apple fritter batter and place in the hot oil, spreading it down to flatten. Cook on one side for about 2-3 minutes until golden brown, then flip with tongs and cook another 1-2 minutes. Place the cooked fritters on a cooling rack with a pan or parchment paper underneath to catch oil drippings. Continue with all the batter. Glaze Instructions Whisk the glaze ingredients together in a medium sized bowl until smooth. Dip each fritter into it. Place back on rack to harden and drip.

"Cruffins" by Amanda Rettke

Ingredients 3 tubes (8 ounces each) refrigerated crescent rolls 6 tablespoons unsalted butter, softened, divided 1 cup (200 g) granulated sugar 1 tablespoon ground cinnamon Instructions Preheat oven to 350°F. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside. Working on a lightly floured work surface, roll out each tube of dough to a 12x16-inch rectangle. (We used crescent roll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.) Spread 2 tablespoons of softened butter evenly over each sheet of dough. In a small bowl, whisk together the sugar and cinnamon. Sprinkle ¼ cup of the cinnamon-sugar mixture evenly over the top of each buttered dough sheet, gently pressing it into the dough. Set aside the remaining cinnamon-sugar mixture to use for topping later. Starting on the long end of the dough sheet, tightly roll it up into a log. Cut the log in half, creating two shorter logs. Cut each of those shorter logs in half lengthwise, giving you four sections of dough. Repeat with the remaining two sheets of dough. You will have 12 sections of dough. Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough. Place into the prepared muffin tin. Repeat with the remaining 11 sections. Bake for 18-20 minutes, or until golden brown. Remove rolls from the oven and immediately roll each cruffin in the remaining cinnamon sugar mixture. Enjoy!

Paula Deen's 5-Minute Fudge

Ingredients 1 and ⅔ cups white sugar 2/3 cup evaporated milk 1 tablespoon unsalted butter ½ teaspoon salt 1 (6 ounce) packages milk chocolate chips 16 large marshmallows 1 teaspoon pure vanilla extract 1 cup chopped nuts Directions Add the sugar, milk, butter and salt together in a saucepan. Then cook for 5 minutes, while stirring constantly. Add in chocolate chips while stirring and cook until it melts. Then remove from heat, add marshmallows, vanilla and nuts and stir well. Pour into an 8-inch pan, leave it to cool and cut into squares.

Serving Suggestion for Watermelon

Gooey Butter Cookies

Ingredients 1 box yellow cake mix 1/2 c butter softened 1/2 tsp vanilla extract 8 oz cream cheese softened 1 egg powdered sugar Instructions Beat butter, vanilla, egg and cream cheese until fluffy. Mix in cake mix. Chill for 30 minutes. Roll into balls and dip in a bowl of powdered sugar. Bake at 350 for 10-12 minutes, and sift powdered sugar on top if desired.

Homemade Snickers Candy

Ingredients 12 oz. Milk Chocolate Chips 1 Cup Caramel Bits *you can also use Kraft Caramels 1 Tbsp. Water ½ Cup Roasted Salted Peanuts, chopped 12 Muffin liners Instructions Place muffin liners into a muffin tin. In a microwave safe bowl melt the chocolate chips on high in 30 second increments, stirring after each increment, until smooth. Spoon about 2 teaspoons of melted chocolate into the bottom of each muffin liner. In a separate microwave safe bowl melt the caramel bits and water in 30 second increments, stirring after each increment, until smooth. Stir in the chopped peanuts. Spoon about a tablespoon of the caramel mixture into each cup. If needed, reheat the chocolate to melt and spoon enough to cover the caramel and peanuts, about 2 teaspoons to a tablespoon. Let cool and set. If they don’t firm up place in the refrigerator for 10-15 minutes.

Old Fashioned Fudge

Ingredients: 2 cups sugar 4 Tablespoons Hershey’s cocoa 1 stick of salted butter 5 ounce can of Carnation Evaporated Milk 1 teaspoon of vanilla nuts are optional Directions: Mix sugar and cocoa in a saucepan, then add a stick of butter and the can of evaporated milk, and stir until the mixture starts boiling. Stir continuously for 7 minutes, then remove from heat and add vanilla, then stir the mix continuously for 3 minutes, then pour into a buttered baking dish to set. Great fudge in less than 20 minutes!

Not Yo Mama's Banana Pudding

Ingredients: 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers 6 to 8 bananas, sliced 2 cups whole milk 1 (5 oz.) box instant French Vanilla pudding 1 (8 oz.) package cream cheese 1 (14 oz.) can sweetened condensed milk 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream Directions: Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top. Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer. Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve!

Cinnamon Roll Apples

2 cans of Cinnamon rolls quartered, 1 can apple pie filling, 1/2 cup chopped walnuts or pecans mixed together in a bowl. Pour in a sprayed 9x13 baking dish. Cinnamon roll icing for the topping when it comes out of the oven.. Bake at 350 for 45 minutes...

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce

Ingredients: 4 cups (8 slices) cubed white bread 1/2 cup raisins 2 cups milk 1/4 cup butter 1/2 cup sugar 2 eggs, slightly beaten 1 tablespoon vanilla 1/2 teaspoon ground nutmeg Sauce Ingredients: 1/2 cup butter 1/2 cup sugar 1/2 cup firmly packed brown sugar 1/2 cup heavy whipping cream 1 tablespoon vanilla Directions: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. Directions for Sauce: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated.

Strawberry Cream Cheese Danish

Ingredients: 1 sheet puff pastry, thawed 8 oz cream cheese, softened 3 tablespoons sugar 1 tablespoon lemon juice 1/2 cup strawberry jam (or similar) 1/2 cup strawberries, sliced 1 egg + 1 tablespoon water (egg wash, optional) 3/4 cup powdered sugar 1 1/2 tablespoons milk 1/4 teaspoon vanilla extract Instructions: 1. Preheat oven to 400F. Line 2 baking sheets with parchment paper. 2. Roll out the puff pastry sheet and slice it down the center, lengthwise to form two long rectangular danishes. 3. Using a sharp knife, score the puff pastry to form a 1/2 inch border all the way around. Do not to cut all the way through the puff pastry. 4. Use a fork to poke holes in the center portions of the puff pastry. 5. In a small bowl, mix the softened cream cheese, sugar, and lemon juice to create the cream cheese layer. 6. Use the back of a spoon to spread the cream cheese mixture into the center of both puff pastry danishes. 7. Dollop the strawberry jam into the center of the cream cheese layer and gently spread it with the back of a spoon. Don't cover the cream cheese layer completely, allowing a border of cream cheese to create a border around the strawberry layer. 8. Top the jam with sliced strawberries. 9. In a small bowl, whisk the egg and water together to make an egg wash (if using) and brush the border of each puff pastry danish. 10. Bake the danishes for 20 minutes or until the edges turn golden brown. Allow the danishes to cool on the baking sheets for about 10 minutes. 11. To make the icing, mix the the powdered sugar with the milk and vanilla extract. Drizzle it over top of the danishes

Classic Cherry Delight

Ingredients: CRUST: 7 tablespoons unsalted butter 1 1/2 cups graham cracker crumbs (about 9 whole crackers) 3 tablespoons granulated sugar FILLING 8 ounces cream cheese, softened 1 cup powdered sugar 1 teaspoon pure vanilla extract 1 container cool whip, 8 ounces 1 can cherry pie filling, 21 ounces Instructions: CRUST: Add the butter to a medium bowl. Microwave for 30 seconds or until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside. FILLING: Add the cream cheese to a large bowl. Mix with a mixer until the cream cheese of smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don’t over-mix. Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling. Refrigerate for at least 2 hours before serving.

Amish Baked Custard

Ingredients: 1 (14 oz) can sweetened condensed milk 4 cups hot water 6 eggs 2 teaspoons vanilla extract 1/4 teaspoon salt nutmeg for garnish Preparation: Preheat oven to 325°F. Combine condensed milk and hot water in a large glass or metal bowl. In a separate bowl beat eggs until light in color and 􀀁u􀀂y in texture. Pour a bit of the hot milk mixture into eggs to temper, then combine them fully. Stir in vanilla and salt. Pour into ramekins and place on baking pan with high sides. Or use a 2-quart baking dish instead. Place pan in oven and 􀀃ll with half inch of water. Bake for 1 hour or until a knife inserted in center comes out clean. If using larger baking dish bake for 1 hour 40 minutes. Allow custard to cool for 1 hour. Sprinkle with nutmeg and serve warm or refrigerate to serve chilled.

Bacon Chocolate Chip Cookies

Ingredients: 1 1/8 cup Butter (softened at room temperature) 4 Tbsp Bacon Grease (cooled and solidify) 1/2 cup Granulated Sugar 3/4 cup Brown Sugar 2 Large Eggs 2 tsp Vanilla Extract 2 1/4 cups All Purpose Flour 2 tsp Cornstarch 1 tsp Baking Soda 1/2 tsp Salt 7 slices Bacon (cooked crisp and roughly chopped) 2 cups Semi-Sweet Chocolate Chips Instructions: Preheat the oven to 350 degrees F. In a medium size bowl, stir together the flour, cornstarch, baking soda and salt. In a large separate bowl, beat together the butter, bacon grease and both sugar with a hand held mixer or a stand up mixer. Then add in the eggs and vanilla extract. Mix until well combined. Gradually stir the flour mixture into the butter until just combined. I recommend stirring in the flour by hand and be careful not to over mix. Then fold in the chopped bacon and chocolate chips. Place the cookie dough onto a baking sheet using a cook scoop or rounded tablespoon. Bake for 8-10 minutes until the edges of the cookies are slightly browned. Remove the pan from the oven and allow the cookies to sit on the baking sheet for 5 minutes. Then move them to wire racks to cool completely.

Creamy Cum Crêpes

Crepes are very versatile and can be served as a light snack, breakfast, or dessert, depending on the filling you choose. The subtle nuances of the semen in these crepes can be complimented by a dry cider. Crepes: 3 Eggs 1 Cup Flour 1 Cup Milk 1/2 Teaspoon Salt 2 Tablespoons Melted Butter Filling: 1/2 Cup Cottage Cheese 2 Tablespoons Semen 1/3 Cup Melted Butter 1/4 Cup Powdered Sugar Blend all ingredients for the crepes until smooth. Melt a small piece of butter in a hot skillet. Pour a small amount of batter on the pan while swirling it to distribute the batter evenly and make a thin crepe. Let it cook a few seconds until golden brown and then cook the other side. Whisk together the powdered sugar and melted butter. Fold in the cottage cheese and semen. Spoon the filling into the crepes and serve right away.

Easy Pineapple Dessert

Ingredients: 1 can (20 oz) crushed pineapple in juice, undrained 1 package (3.4 oz.) Instant Vanilla Pudding 1 cup thawed whipped topping Instructions: Blend pineapple with dry pudding mix. Gently stir in the whipped topping. Refrigerate at least one hour before serving.

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce

Ingredients: Pudding: 4 cups white bread, cubed, about 8 slices 1/2 cup raisins 2 cups milk 1/4 cup butter 1/2 cup sugar 2 eggs, slightly beaten 1 tablespoon vanilla 1/2 teaspoon ground nutmeg Sauce: 1/2 cup butter 1/2 cup sugar 1/2 cup firmly packed brown sugar 1/2 cup heavy whipping cream 1 tablespoon vanilla Preparation: Pudding: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted, about 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. Sauce: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.

Granny Mabel's Best Bar Cookies

Amazing bar cookies with oatmeal, chocolate chips and caramel ice cream topping all layered to create THE BEST Bar cookie around Ingredients • 2 cups all-purpose flour • 2 cups rolled oats • 1 ½ cups brown sugar • ½ teaspoon salt • 1 teaspoon baking soda • 1 ½ cups butter, melted • 2 cups semisweet chocolate chips • 1 (12 ounce) jar caramel ice cream topping • 6 tablespoons all-purpose flour Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. 2. In a large bowl, stir together 2 cups flour, oats, brown sugar, salt and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan. 3. Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand. In a small bowl, mix the caramel topping with the remaining flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly. 4. Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares.

See's Fudge Copycat Recipe

Ingredients 6 tbsp salted butter 1 tsp vanilla 1 c leveled semi-sweet chocolate chips 2 c sugar 1 (5 oz) can (or 2/3 c) evaporated milk 10 large (not giant, just normal large) marshmallows cut in half Line with parchment paper or apply the non-stick cooking spray in an 8×8-inch baking dish. In a large mixing bowl, add in the chocolate chips, butter, and vanilla. Whisk until well mixed. In a 6-quart saucepan, add in the milk, marshmallows, and sugar. Place the saucepan on the stove and turn the heat to medium. Allow the mixture to boil or until it reaches a temperature of 230 degrees F. Make sure to stir continuously for about 5 minutes. Pour the mixture on top of the chocolate-butter. Stir until well combined using a spatula. Transfer the fudge into the prepared baking dish. Let it sit for 1 hour until it becomes hard. Remove the fudge from the baking pan and slice them into even pieces.

Fresh Blueberry Cheesecake with Homemade Crust

Ingredients: Nutty Graham Cracker Crust 1 cup graham cracker crumbs Can roll with rolling pin or use food processor until finely ground 1/2 cup old-fashioned rolled oats Could use quick-cooking oats 1/2 cup ground walnuts or nuts of your choice 2 tablespoons brown sugar 1/2 cup butter or margarine or 8 tablespoons melted Cream Cheese Filling 1 8 ounce package cream cheese, softened 1 14 ounce can sweetened condensed milk (Not evaporated milk) 1/3 cup lemon juice 1 teaspoon vanilla extract Fresh Blueberry Topping 2 cups fresh blueberries you could use frozen 1/2 cup sugar 1 tablespoon cornstarch 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup water 1 tablespoon lemon juice Instructions: Crust Instructions Combine all ingredients and press into a sprayed 8 x 8 inch baking pan. Bake in preheated 350 degree oven 10 to 12 minutes. Remove and let cool. Filling Instructions Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours. Then add topping. Blueberry Topping instructions Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Cook for 2 minutes to thicken. Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours. Recipe Notes Keep this blueberry cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.

Blueberry Crunch

Ingredients: 20 ounces crushed pineapple (do not drain) 1 (18 ¼ ounce)cake mix (yellow or butter recipe) 3 cups fresh blueberries ½ cup sugar ½ cup (1 stick) melted butter 1 ½ cups chopped pecans Instructions: Preheat oven to 350°F Prepare a 9 x 13 pan Spread the pineapple with juice in the pan. Sprinkle on the dry cake mix. Cover with blueberries. Pour butter over the top. Sprinkle with pecans and sugar. Bake 45 minutes or until bubbly.

Banana Bread Pudding

Ingredients 1 stick of Butter 2 cans of Pillsbury Grands Biscuits FILLING: 1 large ripe banana - mashed 1 package of Banana Cream Instant Pudding - 3.4-ounce size 1/2 cup of half n half 1 can of Sweetened Condensed Milk ICING: 1 large ripe banana 1 package of Cream Cheese - 8 ounces - softened 1 Tablespoon of Milk 2 cups of Powdered Sugar 1 teaspoon of Vanilla TO TOP: Whipped cream Banana slices Instructions Turn the Crockpot on high, and place the stick of butter in the Crockpot to melt. When the butter melts, open the cans of Grands Biscuits, and cut the biscuits into quarters. Place the biscuit pieces in the Crockpot, and stir well, coating the biscuits in the butter. Cook the biscuits for about 2 hours, stirring about every 20 minutes, and turning the biscuits in the Crockpot so all the biscuits brown, and cook through. When the biscuits are done, peel one of the bananas and place it in a blender or food processor. Add the sweetened condensed milk, and half n half and pulse to blend. Add the instant pudding, and pulse to mix well. Pour the banana cream filling over the cooked biscuits in the Crockpot, and stir well to mix. Turn the Crockpot on low, and cook for 30 minutes. Turn off the Crockpot, and make the icing. In the blender or mixer, place a ripe banana, and mix well to mash. Add cream cheese, vanilla, and milk, and mix until smooth. Add powdered sugar a little at a time until well blended. Scoop out servings into bowls, or dessert plates, and spoon Icing over servings. Top with whipped cream, and sliced bananas.

Sugar Donuts from Canned Biscuits

Ingredients 8 oz can buttermilk biscuits 1/2 c granulated sugar 1 tsp ground cinnamon 1 1/2 c cooking oil Directions 1. Heat cooking oil in a small skillet 2. In a shallow dish, mix sugar and cinnamon well. 3. Separate biscuits and cut 1" hole in the center with a cookie. Save cut out holes for cooking. 4. Drop 3 or 4 biscuits into hot oil and cook until golden brown. Flip them over and cook opposite side. Do the same thing with the holes. 5. Remove from oil and dredge in the sugar mixture and put on a separate plate to cool. 6. Note: You could also coat with powdered sugar.

Oatmeal, Raisin Cookies

Ingredients 3 eggs, beaten 1 cup raisins 1 teaspoon vanilla extract 1 cup butter 1 cup packed brown sugar 1 cup white sugar 2 ½ cups all-purpose flour 1 teaspoon ground cinnamon 2 teaspoons baking soda 2 cups rolled oats 1 cup chopped pecans Directions Step 1 Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour. Step 2 Preheat oven to 350 degrees F (175 degrees C). Step 3 In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts. Step 4 Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.

Kay's Fudge

Grandma's headstone leaves behind her famous fudge recipe. It's bringing people smiles, more than a year after she passed away. LOGAN, Utah — A loving grandmother is going viral – a year and a half after she passed away. Kathryn "Kay" Andrews was a sweetheart. Part of her grave reads "where ever she goes, there's laughter." “She really loved people,” her daughter Janice told KSTU-TV. Kay died at 97, back in December 2019. According to KTVX in Utah, it's the rear of her headstone at Logan City Cemetery in Utah that's drawing attention on social media in 2021 for the special message it left behind. The grave lays out her recipe for fudge, a treat she was an expert at making. Kay used to write poetry and bring the fudge to gatherings, her daughter told KSTU. As for how the headstone came to be, KSTU reports Kay's longtime husband died in 2000, and she decided her fudge recipe was something she'd like to share with him on their headstones at the cemetery. Thus, she was actually aware of how many smiles the recipe on the grave was already bringing – even before she died in 2019. The shared headstone has gotten some attention before, but there's been a surge in its popularity recently. Perhaps people are looking for something sweet after such a rough year. A 97-year-old lady named Kay died in Utah a while back and what she wanted on her tombstone was her recipe for fudge. That must be some fudge. Posted by Maria Elena Solis on Friday, May 28, 2021 “I think she would be thrilled that people can have a taste of her recipe,” her youngest grandchild, Emily, told KTVX. “That’s what she was all about, sharing with people, so I think she would love it.” You can read the recipe below. According to KSTU, the original headstone actually had a typo that called for a tablespoon of vanilla instead of a teaspoon. That's been corrected to avoid runny fudge, the station explained. Kay's Fudge: 2 sq. chocolate 2 tbs. butter Melt on low heat Stir in 1 cup milk Bring to boil 3 cups sugar 1 tsp. vanilla Pinch salt Cook to softball stage Pour on marble slab Cool & beat & eat

Cherry Pudding

Cherry Pudding by Julia Ferguson This recipe came from a pamphlet my mom had, titled "101 Ways to a Man’s Heart". It was created from a recipe contest using E-Z Bake Flour. I used to make this sweet bread like pudding with cherries every chance I got when I was a kid. I loved it because I loved the cherries. I think I will try it again and try to make it sugar free. It's been a long time since I've made it. Also, when I made this I always doubled the recipe because I was making it for a family of 6. Ingredients part 1: 1 c flour 1/2 c sugar 1 tsp baking powder 1/8 tsp salt 1 tsp melted butter or margarine 1/2 c milk part 2: 1 c drained, canned tart cherries,; save juice (not cherry pie filling) 1 c sugar 1/2 c hot cherry juice 1 tsp melted butter or margarine Directions 1. PART 1: In bowl, mix together thoroughly, flour, sugar, baking powder, salt, melted butter and milk. Place in a well-greased, deep bread pan. 4x8. Set aside. (When I make this I use an oven proof bowl or small baking dish). 2. PART 2: Mix together in saucepan, cherries, sugar, juice and 1 tsp butter, heat until sugar is dissolved and mixture is hot. Pour cherry mixture on top of batter. Bake 400 degrees F. 40-50 min. or until toothpick inserted in middle comes out clean. Dough will rise up through cherries.

Easy Peach Cobbler Bread Pudding

Ingredients 2 cups peaches fresh or frozen, chopped ¼ cup all-purpose flour ¼ cup brown sugar ¼ cup rum substitute peach or apple juice 1 tablespoon cinnamon 2 cups milk ¼ cup butter melted 1 cup brown sugar 3 large eggs 2 teaspoon cinnamon 1 teaspoon vanilla 6 cups bread cut into cubes from day old bread Instructions Spray an 8x8 casserole dish with non-stick spray. Preheat oven to 350° F. Mix together peaches, flour, 1/4 cup brown sugar, rum, and 1 tablespoon cinnamon. Allow to sit 10 minutes while preparing bread mixture. Cut bread into 1-inch cubes. Whisk milk, butter, 1 cup brown sugar, eggs, 2 teaspoon cinnamon and vanilla. Add bread crumbs and toss to combine. Pour into prepared baking dish. Top mixture with peach mixture. Bake at 350° 50 to 60 minutes or until brown on top and set in the center.

Apple Enchiladas

Ingredients 2 1-oz can apple [pie filling 6 8" tortillas 1 tsp cinnamon 1/2 c butter 1/2 c white sugar 1/2 c brown sugar 1/2 c water How to Make Apple Enchiladas Start with a 9x13 casserole dish. Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 45 minutes. Bake 350°F in preheated oven 20 minutes, or until golden. Serve with vanilla ice cream or as a side dish to ham.

Banana Oatmeal Cookies

Ingredients Original recipe yields 24 servings 1 ½ cups sifted all-purpose flour ½ teaspoon baking soda 1 teaspoon salt ¼ teaspoon ground nutmeg ¾ teaspoon ground cinnamon ¾ cup shortening 1 cup white sugar 1 egg 1 cup mashed bananas 1 ¾ cups quick cooking oats ½ cup chopped nuts Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Step 2 Sift together the flour, baking soda, salt, nutmeg and cinnamon. Step 3 Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well. Step 4 Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet. Step 5 Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.

Banana Pudding from Scratch

Ingredients: • 2 12oz cans Evaporated Milk • 1 cup granulated sugar • 3 Tablespoons Cornstarch • 2 Eggs beaten • 1 Teaspoon vanilla extract • 2 Tablespoons Butter • 1 Box vanilla wafers • 4-5 Bananas Instructions 1. In a medium saucepan whisk together the sugar and cornstarch. 2. Add both cans of milk whisking while you add them. 3. In a small bowl beat eggs well and add them to the saucepan. 4. Whisk well and cook on medium heat. Using a whisk stir until everything is dissolved. 5. Now switch to a heat proof rubber spatula or wooden spatula and slowly stir from the bottom to prevent burning. Cook like this until the mixture is thickened. This should take 10-12 minutes. 6. Once the pudding is thickened, remove from heat and add the butter and vanilla. Stir until this is incorporated. 7. Cover the bottom of a 2-3 quart dish with vanilla wafers and sliced bananas. 8. Cover them with half of the pudding. 9. On top of the pudding add another layer of vanilla wafers and bananas 10. Top that with the remaining pudding. Make sure the bananas are covered well, this prevents them from browning. 11. Add a layer of vanilla wafers on top. 12. Allow to cool, cover, and chill.

Cheesecake Fluff

Ingredients 8 ounces cream cheese at room temp 1/2 cup Splenda or granulated sweetener of your choice 8 ounces cool whip 21 ounce can Cherry Pie Filling Instructions In large mixing bowl, place cream cheese, sugar, and cool whip. Beat with an electric mixer until fully blended and creamy, about 1-2 minutes. Add in the entire contents of the can of cherry pie filling. Stir by hand until fully blended. Store this, covered, in the refrigerator until ready to serve.

Cherry Cheesecake

Ingredients Crust 1 c. vanilla wafer crumbs 1 c. finely chopped pecans 1 stick butter (½ cup) melted 8 oz. cream cheese softened 1 c. powdered sugar 16 oz. whipped topping divided 2 small boxes cheesecake flavored instant pudding 3 c. milk 2 cans Lucky Leaf Cherry Pie Filling ½ c. chopped pecans Instructions In a medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans, and melted butter. Press into a 9x13 inch baking pan; bake at 350° for 15 minutes. Remove from oven and cool. In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 ½ c. whipped topping. Mix until smooth; spread evenly over cooled crust. Combine cheesecake pudding mix, milk, and 1 c. whipped topping and mix until smooth. Spread evenly over cream cheese layer in pan. Top with Lucky Leaf Cherry Pie Filling, remaining whipped topping, and ½ c. chopped pecans. Servings 12

Old-Fashioned Butterscotch Pudding

Ingredients • 4 large egg yolks • 3 tablespoons cornstarch • ½ teaspoon fine sea salt • ¾ packed cup/165 grams dark brown sugar • 1 tablespoon unsalted butter • 2 cups/480 milliliters whole milk • 1 cup/240 milliliters heavy cream • 1 tablespoon bourbon or Scotch whisky (optional) • 2 teaspoons vanilla extract • Whipped cream, sour cream or crème fraîche, for serving • Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional) Preparation 1. Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps. 2. In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.) 3. Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes. 4. Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat. 5. Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don’t worry about the eggs curdling. You’re going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out. 6. Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days. 7. When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes. Tip • Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.

Strawberries & Cream Scones

Strawberry Scone Ingredients: flour salt baking powder baking soda sugar 1/2 cup unsalted butter (COLD butter!) eggs milk heavy cream vanilla extract and strawberries (chopped in quarters) The recipe assembly is pretty simple and straightforward. You’ll begin by combing the dry ingredients in one bowl. Then you’ll work in the cold butter (very cold, remember?) with a pastry cutter – or two forks – until it resembles a coarse meal. Once this is done you’re going to add in your milk, cream, and egg. You’ll gently fold these liquid ingredients into the dry ones, creating your scone dough. Then it’s strawberry tiiiiiiime! As mentioned earlier, it’s best to chop your berries into quarters. I tested this recipe three times and found a larger strawberry cut to yield the most delicious results. If you have really large berries, feel free to cut them into small pieces. I also found this recipe works best with fresh strawberries, although frozen can work in a pinch. When you dump the scone mixture out onto your lightly floured work surface, it’s going to be a loose and shaggy mess. Cut the dough into 8 triangles, place them on the prepared baking sheet, and pop them in the oven! You’ll bake them until they’re golden brown.

Banana Bread Brownies with Brown Butter Frosting

Ingredients Brownies: 2 eggs 3 bananas, mashed 1 1/2 cups sugar 1 cup sour cream 1/2 cup butter, softened 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 1/2 cup walnuts,chopped Frosting: 1/2 cup butter 3 cups powdered sugar 1 1/2 teaspoons vanilla extract 3 tablespoons milk Instructions Heat oven to 375°F. Grease a 13 x 9 inch pan. For the brownie, In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts. Spread batter evenly into pan. Bake 25 minutes or until golden brown. Cool slighty (warm but not hot) and frost with frosting. For frosting, Heat butter in a large saucepan over medium heat. Watch carefully when it reaches a medium brown color turn off heat, whisk in powdered sugar at a time, adding milk as it thickens, then add in vanilla. Pour over the warm banana bread brownies immediately, and smooth with a spatula, butter knife, or frosting spatula. Cool completely before cutting.