DESSERTS

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.

Peggy Vincent's Lemon Curd

Mrs. Zell's English Toffee, 1953

Shared by Peggy Vincent on Facebook. It's from the collection of her mother and it's not really toffee at all.

2 Ingredient Peanut Butter Fudge

Ingredients • 16 oz Jar of any brand peanut butter • 16 oz Tub ready made frosting any flavor, I like the plain vanilla,the best but avoid cream cheese and whipped they don't get as firm Instructions 1. Empty both the peanut butter and frosting into a microwave safe container. 2. Microwave on high for 1 min. Remove from microwave and stir. 3. Then microwave on high for 1 min and pour mixture into glass banking pan. (9 x 9, works best) 4. Smooth out, then refrigerate until hard

Kathy's Rhubarb Dessert

The recipe listed is for a 9 x 13 pan CRUST: 2 C flour 2 sticks butter (1/2 lb.), melted 2 T sugar FILLING: 5 C cut rhubarb 2 C sugar 4 T flour 1 C cream 6 egg yolks, beaten MERINGUE: 6 egg whites 12 T sugar 1. Mix crust ingredients 2. Press in pan and bake 10-15 minutes at 350 degrees. 3. Chop 3 or 4 long stalks of rhubarb to total about 5 Cups 4. Separate eggs. 5. Combine cream, sugar, egg yolks, and flour. 6. Fold in rhubarb. 7. Pour filling on top of baked crust. 8. Bake 40 minutes in 350 degree oven. 9. Make meringue with egg whites and sugar; put on filling and bake until brown. 10-15 minutes. Cool completely before serving.

Strawberry Cheesecake Lush

•1 package Golden Oreos (36 cookies) •6 tablespoons butter, melted •8 ounces softened cream cheese •1 cup powdered sugar •1 (16-ounce) container Cool Whip, divided •2 packages (3.4 ounce each) instant cheesecake pudding mix •3 cups milk •3½ cups sliced strawberries Instructions 1. Crush the entire package of Oreos. A food processor would work great for this - I don't have one, so I just placed my cookies in a gallon sized Ziplock bag and crushed them with a rolling pin. When the cookies are fine crumbs, transfer them to a large bowl and mix in 6 tablespoons of melted butter. Press the cookie mixture into a 9x13 pan and refrigerate while you prepare the remaining layers. 2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cookie layer. 3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer. 4. Layer the sliced strawberries on top, and spread the remaining Cool Whip on top. 5. Keep refrigerated until ready to serve.

'Little Debbie' Oatmeal Cream Pies

Ingredients For the Cookie: 1 cup margarine (NOT butter) OR 1 cup butter flavored Crisco ¾ cup brown sugar ½ cup granulated sugar 1 Tbsp molasses 1 tsp vanilla extract 2 eggs 1½ cup flour ½ tsp salt 1 tsp baking soda ¼ tsp cinnamon 1½ cup quick oats For the Filling: 2 tsp very hot water ¼ tsp salt 1½ (7oz) jars of Marshmallow Fluff ¾ cup butter flavor Crisco 2/3 cup powdered sugar 1 tsp vanilla Instructions In large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla and eggs. Add flour, salt, baking soda and cinnamon. Mix in the oats. PRO TIP: Use a food processor to process the oats into smaller pieces. I usually give it a few pulses (you don't want fine crumbs). Drop by ONE tablespoon onto a parchment lined cookie sheet. Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK! After cookies have cooled, combine hot water with salt and mix until salt is dissolved. In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined. Spread filling on one cookie and press second cookie on top. Enjoy!

Hershey's Syrup Brownies

Ingredients : 1/2 cup butter ( no substitutes, melt in microwave) 1 cup granulated sugar 4 eggs 1 teaspoon vanilla extract 1 cup flour 1 (16 ounce) cans Hershey’s syrup 1 cup chopped nuts (optional) Icing 3 cups confectioners’ sugar 1/2 cup butter, melted ( no subs) 4 tablespoons cocoa 4 tablespoons milk 1 teaspoon vanilla extract Preparation : 1. Preheat oven to 350*. Grease the bottom of a 10 X 15 inch pan 2. After melting butter in microwave, cream sugar and butter together. Add eggs, one at a time and beating well after each addition. 3. Add vanilla extract. 4. Add flour, mix well. 5. Add Hershey syrup, mix well. 6. Add chopped nuts, if using. 7. Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick. 8. When the brownies are almost done baking, prepare icing. 9. Bring to boil in the microwave, the butter, cocoa and 1 T. milk. 10. In a mixing bowl, add confectioners’ sugar. Add the cocoa mixture to the sugar and beat well. Add 1 t. vanilla extract. Add the rest of the milk. Add enough to get the desired spreading consistency. 11. Let brownies cool about 5-10 minutes. QUICKLY Spread icing on brownies. Sprinkle with some more chopped nuts, if desired. The icing will harden to a fudge-like consistency. 12. Let brownies cool completely before cutting into squares.

Cinnamon Apple Crisp

Ingredients 2 lb. golden delicious apples, peeled, cored, thinly sliced 3/4 c. packed light brown sugar 1/2 c. all-purpose flour 1 tsp. ground cinnamon 1 tsp. pure vanilla extract 1 c. oatmeal 1/4 tsp salt 3 tbsp. butter, cut into small pieces 3/4 c. walnuts, coarsely chopped Directions Preheat the oven to 375°F. Coat an 8" x 8" baking dish with cooking spray. Combine the apples, 1/3 cup sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, and vanilla in a bowl and toss well. Pour into the prepared baking dish. Combine the oatmeal, salt, and the remaining 1/3 cup sugar, 6 tablespoons flour, 1/2 teaspoon cinnamon in a separate bowl. Add the butter and crumble until well incorporated. Stir in the walnuts and sprinkle over the apples. Bake, uncovered, 35 to 40 minutes, or until the fruit is tender and bubbly and the topping is lightly browned. Let cool on a rack for 30 minutes before serving.

Reese's Chocolate Chip Cookie Bites

Ingredients • 12 Refrigerated chocolate chip cookie dough • 12 Bite sized Reese's Peanut Butter Cups Instructions 1. Grease a mini muffin pan 2. Place a spoonful of the cookie dough in the mini muffin pan 3. Place in oven and cook about 10 - 12 minutes (follow whatever the instructions on the package tell you) 4. As soon as you pull them out, place one Reese's Peanut Butter Cup in the middle of the cookie. 5. Let cool for a few minutes (or don't if you are like me and can't wait)

Old-Fashioned Banana Pudding from Scratch

Ingredients: 1/2 c. sugar 2 tbsp. flour 1/4 tsp. salt 2 c. milk 4 separated eggs 1 tbsp. vanilla flavor 1 box of Nilla Vanilla Wafers 4 med. ripe bananas Directions: Mix flour, salt, and sugar; add milk slowly. Stir constantly over low heat until thickened. Stir and cook for about 15 minutes. Beat egg yolks in bowl and stir into mixture slowly stirring constantly. Cook about 5 more minutes stirring constantly. Remove from heat and add vanilla. Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture. Repeat layers, ending with custard on top. Beat egg whites until stiff. Add 1/4 cup sugar; whip until it peaks. Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned. Remove from oven and serve

Apple Oatmeal Cookie Bar Recipe

This recipe comes to us from Kansas reader Carol Stuber. It makes 20 tasty servings. Ingredients For the crust: 1/2 cup butter, softened 1/4 cup shortening 1 cup packed brown sugar 1-3/4 cups all-purpose flour 1 cup old-fashioned or quick-cooking oats 1 teaspoon salt 1/2 teaspoon baking soda 1/2 cup chopped pecans, optional For the filling: 4-1/2 cups coarsely chopped peeled tart apples 3 tablespoons all-purpose flour 1 package (14 ounces) caramels 3 tablespoons butter Step 1: Mix up the crust In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl using a hand mixer), cream the butter, shortening and brown sugar until light and fluffy. This might take longer than you think! Mix for at least 4 minutes to get everything well combined and to incorporate plenty of air. This will give you a melt-in-your-mouth bar. Then add flour, oats, salt and baking soda and mix well. Measure and set aside 2 cups of this mixture. Press the remaining mixture into an ungreased 13×9-in. baking pan. Step 2: Add the apples You’ll need about four large apples for this recipe. For more complex flavor pick two varieties of apple, like Granny Smith and Pink Lady, and use two apples of each. To learn more about varieties and their flavor profiles, read our apple guide. Once you’ve selected your fruit, slice them and then toss with flour until evenly coated. Spoon over the crust in an even layer. Editor’s Tip: If you love subtle apple flavor in your desserts, try out our quick and easy Cinnamon Nut Bars that call for a secret ingredient: applesauce! You can even make your own applesauce at home. Step 3: Make the world’s easiest caramel sauce Here’s our caramel hack! Unwrap all those caramel candies and heat them in a saucepan over low heat with the butter. Then simply drizzle over apples. Caramel apples done! Last, top the caramel and apples with the reserved oat mixture. Step 4: Bake! Bake at 400°F for 25 to 30 minutes or until lightly browned. Cool before cutting into bars.

Rhubarb Crisp

I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire Ingredients 3/4 cup sugar 3 tablespoons cornstarch 3 cups sliced fresh rhubarb or frozen rhubarb, thawed 2 cups sliced peeled apples or sliced strawberries 1 cup quick-cooking or old-fashioned oats 1/2 cup packed brown sugar 1/2 cup butter, melted 1/3 cup all-purpose flour 1 teaspoon ground cinnamon Vanilla ice cream, optional Directions In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream. Test Kitchen Tips Cinnamon comes in two basic types: Ceylon and cassia. Ceylon cinnamon’s delicate, complex flavor is ideal for ice creams and simple sauces. The spicy, bolder cassia cinnamon (often labeled simply as cinnamon) is preferred for baking. Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar. Get inspired by these delicious easy desserts. Editor's Note If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Banana Cream Cheesecake

Ingredients 1-3/4 cups graham cracker crumbs 1/4 cup sugar 1/2 cup butter, melted FILLING: 1 package (8 ounces) cream cheese, softened 1/2 cup sugar 1 carton (8 ounces) frozen whipped topping, thawed, divided 3 to 4 medium firm bananas, sliced 1-3/4 cups cold milk 1 package (3.4 ounces) instant banana cream pudding mix Directions 1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack. 2. In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers. 3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.

Pears Poached in Red Wine

Ingredients: 4 cups red wine ½ cup caster sugar 2 cinnamon sticks 2 whole star anise 1 tsp. vanilla essence or vanilla bean paste 4+ Pears Instructions: First peel the pears. Mix the caster sugar, red wine and vanilla in the slow cooker. Add the cinnamon sticks, pears and the star anise. Make sure the pears are covered in the wine mixture. Cook for 4 hours on low or until the pears are nice and tender. Before you go to serve scoop roughly a cup of the poaching liquid and transfer to a small pot. Bring to the boil and cook for about 5-10 minutes or until thickened and syrupy. Serve the pears with a drizzle of the syrup over the top. Cooking Tips: If you don’t have the time to wait for the syrup to thicken up by boiling it, then a simple cornflour and water mixture will thicken it up fast. Mix in a small bowl 1 tbsp. of water and 1 tbsp. of cornflour and pour this in the syrup that’s in the pot at step 5. It should thicken up fast, cook this for about 2-3 minutes. If you core and half the pears, then you will only need to cook the pears for half the time. Don’t stress about the sugar not being dissolved at the start. You will find after 4 hours of slow cooking the sugar would have well and truly dissolved into our wine mix. [Slow cooker poached pears are a delicious sweet treat and a great way to finish off a nice dinner. In this recipe, I use a few different spices and some red wine to poach the pears. This dessert is probably one of my favorite slow cooker desserts the tender, succulent pears are just a great way to finish your meal off. Personally, I love to enjoy these with some vanilla bean ice-cream or some double cream. The pears also make for a great breakfast so if you have any leftover from dessert then just keep them in the fridge covered in the poaching liquid. I personally love to slice them up and have them with some muesli and yogurt. You can easily substitute the red wine for white wine if that’s what you prefer. You should get a very similar result, but white wine tends to be a bit sweeter. It just comes down to what you prefer.]

Apple Crisp

Ingredients: 6 cups apples, cut into chunks 1 tsp. cinnamon, ground 1 Tbsp. lemon juice Topping 1 cup plain flour 1 cup unsalted butter ½ cup brown sugar 1 cup oats 1 tsp. nutmeg, ground 1 tsp. cinnamon, ground Instructions: In a bowl, rub together the flour, butter, brown sugar, oats, nutmeg and the cinnamon using your fingers. Rub together until it resembles large breadcrumbs. In the slow cooker, add the chopped apples, cinnamon, and lemon juice. Mix, so the apple is lightly coated in the lemon juice. Add the crumble mix on top. Cook on low for 5 hours or until the apples are nice and tender. For the last hour slightly move the lid so that moisture can escape. This technique should help the topping to harden. Serve & Enjoy Cooking Tips: If you’re in a rush, then you can put the slow cooker on high for 2 hours and again removing the lid slightly for the last hour. This method should help the topping harden. Assuming you want to add a bit of crunch to your apple crisp, then try adding some chopped walnuts, pecans or slivered almonds. Both will add that extra crunch and a bit of a nutty taste as well. You can use any type of apple in this recipe. I try to use any apples that look like they’re starting to go bad if I have too many. If I need to buy apples, I usually buy Fuji or granny smith. [This slow cooker apple crisp is the perfect dessert that you can get cooking ahead of time. If you love tender apples topped off with a crunchy oat mix, then you will enjoy this dish. Another thing I love about this dish is that you up with an amazing apple and the cinnamon smell wafting through the house. There are plenty of ways you’re able to cook this dish but doing it in the slow cooker frees up time and reduces a bit of stress since it will be fine if you have it cooking for longer than the required time. Unlike in the oven where you will end up with a burnt topping. I love having my apple crisp with either some thickened cream or some ice cream. It’s also pretty good just by itself, so if you’re not a fan of adding anything extra, then you won’t be disappointed. It’s best to use fresh apples in this recipe since using canned wouldn’t make much sense. You can use any type of apple, but there are a few sorts that will work better than others]

Egg Custard

Ingredients: 3 eggs ½ cup caster sugar 1 tsp. vanilla bean paste or essence 2 cups milk Instructions: Whisk together the eggs, vanilla, and sugar. Once combined, slowly whisk in the milk. Lightly grease each ramekin with butter or spray oil, then pour in the custard mixture. Cover each of the ramekins with foil. Place one of the following into the slow cooker: wire rack, foil balls, metal rings or something similar. Now, place the ramekins into the slow cooker. Try to get them to sit level. Fill the slow cooker to about halfway up the ramekins with hot water. Cook on low for 2 hours or until the custard is set. Sprinkle with some ground nutmeg or cinnamon. (Optional)

Guinness Brownies

Ingredients for Brownies: 1/4 cup vegetable oil 3/4 cup #Guinness Stout beer ( save rest of bottle to drink during or after cooking) 2 cups sugar 1/2 tsp vanilla extract (pure) 1/4 cup salted butter, melted and cooled—I use #KerryGold 2 large eggs 1 cup flour( all purpose, unbleached) 2/3 cup cocoa (I use Hershey's dark cocoa) Ganache, food of the chocolate gods: 5 oz semi sweet chocolate chips( or 6-7 ounces) 2 tbsp butter 2 tbsp Guinness Stout 1/4 cup powdered sugar Instructions 1. Preheat oven to 350 degrees. Grease a 9x9 square baking pan and line it with parchment paper. 2. Mix together the oil, Guinness, sugar and vanilla extract in a large bowl. 3. Add butter and mix until well combined. 4. Add eggs and mix until well combined. 5. Combine flour and cocoa in another medium sized bowl. 6. Slowly add dry ingredients to the egg mixture until well combined. 7. Pour the batter into the pan and spread evenly. 8. Bake for 35-38 minutes, or until a toothpick comes out with just a few crumbs. Allow brownies to cool. 9. To make the #ganache, place chocolate chips, butter and Guinness into a microwave safe bowl and microwave until Guinness gets hot and butter starts to melt. 10. Whisk together chocolate mixture until smooth, microwaving for a little longer, if needed, using 30 second increments. 11. Add powdered sugar and whisk until smooth. 12. Pour ganache over brownies and spread into an even layer. You are allowed to save a small amount of ganache for personal use later. 13. Cut into bars. Serve immediately to guests or save them all for yourself, whichever seems proper. ?? Options: ~ dust with powdered sugar ~ top with green or red sugar sprinkles ~ with either of above, you can use a holiday stencil or small cookie cutter to make designs on each brownie ~ top with a maraschino or brandied cherry ~ sprinkle with chopped hazelnuts or walnuts

Mamie Eisenhower's Fudge

Ingredients 1 tablespoon plus 1/2 cup butter, divided 3 milk chocolate candy bars (two 7 ounces, one 1.55 ounces), broken into pieces 4 cups (24 ounces) semisweet chocolate chips 1 jar (7 ounces) marshmallow creme 1 can (12 ounces) evaporated milk 4-1/2 cups sugar 2 cups chopped walnuts Directions Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside. In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

Peanut Butter Pudding Dessert

Ingredients 1 cup all-purpose flour 1/2 cup cold butter, cubed 1-1/2 cups chopped cashews, divided 1 package (8 ounces) cream cheese, softened 1/3 cup creamy peanut butter 1 cup confectioners' sugar 1 carton (12 ounces) frozen whipped topping, thawed, divided 2-2/3 cups cold milk 1 package (3.9 ounces) instant chocolate pudding mix 1 package (3.4 ounces) instant vanilla pudding mix 1 milk chocolate candy bar (1.55 ounces), coarsely chopped Directions Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined. Press into a greased 13x9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack. In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust. In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving.

Favorite Pecan Bars

Ingredients 2 cups all-purpose flour 1/3 cup sugar 1/4 teaspoon salt 3/4 cup cold butter, cubed FILLING: 4 large eggs 1-1/2 cups corn syrup 1-1/2 cups sugar 3 tablespoons butter, melted 1-1/2 teaspoons vanilla extract 2-1/2 cups chopped pecans Directions Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes. For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust. Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars. Test Kitchen Tips To cut in butter quickly and easily, pulse it in your food processor. Calling all chocoholics! For a delicious treat, scatter a handful of mini chocolate chips over the crust before adding the pecan mixture.

Pecan Pie Bread Pudding

Serves: 16 Combining two classics into one dessert. Gooey pecan pie makes this bread pudding unforgetable. A self-made caramel ties to the favorite desserts together. Pecan Pie Bread Pudding is actually Pecan Pie without the crust. Instead it's poured over a delicious bread pudding and baked to perfection! Ingredients: 1 (16 oz) loaf day old French bread 2 and ½ cup milk 1 cup half & half (see notes) You can substitute whole milk or heavy cream 4 eggs, lightly beaten 1 cup granulated sugar 1 Tablespoon vanilla ⅛ teaspoon salt ½ cup butter, softened 1 and ½ cup packed brown sugar 1 cup pecan, chopped Instructions: Preheat oven to 350 degrees F. Cube bread the place in a large bowl. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 5 to 10 minutes In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand. Pour half of the bread mixture into a 8x8 inch pan. Top with half the pecan mixture.

Quicker Caramel Flan

Plan Ahead - Needs to Chill Ingredients: 5 eggs 1/2 cup sugar 1 teaspoon vanilla extract 1/8 teaspoon salt 2 1/2 cups milk 2 tablespoons caramel ice cream topping Directions: In a bowl, lightly beat eggs. Add sugar, saltand vanilla; mix well. Gradually stir in milk. Divide caramel topping among six ungreased 6-oz custard cups, 1 teaspoon in each. Place cups in a 13 in. x 9-in x 2 in. baking dish. Pour egg mixture into each cup (cups will be full). Fill baking dish with hot water to a depth of 1 inch. Bake uncovered at 350° F for 30 - 35 minutes or until the centers are almost set (mixture will jiggle) Remove custard cups from waterto a wire rack; cool for 30 minutes. Refrigerate for 3 hours or until thoroughly chilled. Invert and unmold onto rimmed dessert dishes. Yield: 6 servings

Apple Pie Dumplings

INGREDIENTS 21 oz can of Apple Pie Filling 1 roll crescent rolls 1 teaspoon cinnamon optional INSTRUCTIONS Preheat oven to 375 degrees 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.

Tennessee Peach Pudding

INGREDIENTS: Filling: 5 cups peaches, peeled and diced, fresh or frozen 2 cups all-purpose flour 1 cup sugar 1 cup whole milk 4 teaspoons baking powder 1 teaspoon sea salt 1 teaspoon cinnamon 1 teaspoon vanilla extract 1/4 teaspoon nutmeg Topping: 3/4 cup brown sugar 3/4 cup sugar 3 tablespoons unsalted butter 3 cups water 1/2 teaspoon nutmeg Ice cream/whipped cream/cool whip, optional, garnish Preparation: 1 Preheat oven to 400º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray. 2. In a large saucepan over medium heat, whisk together brown sugar, sugar and nutmeg, then mix in butter andwater and bring to a boil, stirring until sugar is fully dissolved. 3 Remove from heat and set aside. 4 In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg until combined. 5 Whisk in milk and vanilla extract until smooth, then fold in diced peaches. 6 Pour filling into greased baking dish, then pour topping on top. 7 Place in oven and bake for 50-55 minutes, covering with aluminum foil, if necessary, until cooked through. 8 Remove from oven and let cool 15 minutes before serving.

Cherry Cheesecake Brownies

Ingredients Cheesecake Topping Ingredients: 2 (8 ounces) cream cheese ½ cup sugar 1 egg ½ teaspoon vanilla Brownie Ingredients: 1 cup butter 6-ounce unsweetened chocolate 2 cups sugar 1 teaspoon vanilla 1 teaspoon salt 4 eggs 1¼ cup flour 1 (21 ounces) Lucky Leaf® Cherry Pie Filling Instructions 1. Heat oven to 350 degrees. Line a 13x9 inch pan with foil and spray lightly with cooking spray. Set aside. 2. To make the topping: Beat together cream cheese, and sugar until smooth. Add in egg and vanilla and continue to beat until smooth. 3. To make the brownies: In a microwave-safe bowl, melt butter and chocolate 30 seconds at a time until melted and smooth. Stir in sugar vanilla and salt. Add in eggs and flour. Mix until incorporated. 4. Spread brownie mix into the bottom of your 13x9 inch prepared pan. Drop Cheesecake mixture on top followed by the Lucky Leaf Cherry Pie filling. Run a knife through the top giving it the marbled look. 5. Bake for 45-50 minutes until the cheesecake states to turn lightly brown on the edges. The cheesecake center will still jiggle a bit. Cool completely and chill for 4 hours before cutting.

Rhubarb Crisp with Crumble Topping

Rhubarb Dream Bars

This recipe came from my Mom who was a fabulous cook. She always grew a lot of rhubarb and loved to bake with it. This is really not to sweet or too sour, it is really delicious. I like to serve this a little warm with whipped cream or ice cream on top. 2 cups all-purpose flour 3/4 cup powdered sugar 1 cup butter 4 eggs 2 cups sugar 1/2 cup flour 1 1/2 teaspoons salt 4 cups rhubarb, finely chopped Combine 2 cups flour, powdered sugar and butter. Mix well and press into a greased 9″ x 13″ pan. Bake at 350 degrees until golden brown, 10 to 15 minutes. Beat eggs, sugar, 1/2 cup flour and salt until well blended. Add rhubarb; mix. Spoon mixture onto baked crust. Bake at 350 degrees for 45 minutes more. Cool and cut into bars.

Nacho Mama's Banana Pudding

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!

Blackberry Dumplings

1 qt Fresh or frozen (loose-pack) blackberries 1 c Plus 1 tablespoon sugar, divided 3/4 teaspoon salt, divided 1/2 ts Lemon extract 1 1/2 c All-purpose flour 2 ts Baking powder 1/4 teas Ground nutmeg 2/3 c Milk Cream or whipped cream, optional In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls into six mounds onto hot blackberry mixture cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Spoon in-to serving dishes. Serve with cream or whipped cream if desired.

MARTHA WASHINGTON JETS

1 ½ POUNDS CONFECTIONERS SUGAR 1 STICK BUTTER 1 EGG WHITE, BEATEN STIFFLY 1 TEASPOON VANILLA ½ POUND BITTER CHOCOLATE 1 ½ INCH PARAFFIN 1 CUP PECAN HALVES Work half the sugar into the softened butter. Work the remaining sugar into the beaten egg white. Combine the two mixtures and add vanilla. Form fondant into bon bons. Chill until firm. Dip into melted paraffin and chocolate mixture. Remove with swirl and top with half pecan. Variations: Into fondant add chopped cherries. Color fondant either pink or green. Add small amount of instant coffee for caramel flavor. (This was one of Mama's favorite candy recipes when I was growing up. I found it in December of 2000 in Mary Starr's cookbook.)

Caramel Apple Cheesecake Bars

Ingredients Crust: 2 cups all­purpose flour ½ cup firmly packed brown sugar 1 cup (2 sticks) butter, softened Cheesecake Filling: 3 (8­ounce) packages cream cheese, softened ¾ cup sugar, plus 2 tablespoons, divided 3 large eggs 1½ teaspoons vanilla extract Apples: 3 Granny Smith apples, peeled, cored and finely chopped ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Streusel Topping: 1 cup firmly packed brown sugar 1 cup all­purpose flour ½ cup quick cooking oats ½ cup (1 stick) butter, softened Drizzle: ½ cup caramel topping for drizzling after baked Instructions 1 _ Preheat oven to 350 degrees F. 2 _ In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned. 3 _ In a large bowl, beat cream cheese with ¾ cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust. 4 _ In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. 5 _ For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture. 6 _ Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

5-Ingredient Caramel Candies

Forget The Candy Thermometer – You Can Make These 5-Ingredient Caramel Candies Without The Fuss! When it comes to our sweet tooth, we’re not usually too discerning when it comes to how we satisfy our cravings. However, there is one treat that never fails to make us feel good and we just found out there’s an easier way than ever to make it at home! Homemade caramel usually involves using a candy thermometer and being ridiculously attentive to make sure the sugar doesn’t burn and the cream doesn’t bubble over and burn us. With our new version though, all you need is five ingredients (really only 4) and the ability to stir for 10 minutes…if you can do that, you can have these deliciously sweet and perfectly chewy caramels in no time! 5-INGREDIENT CARAMEL CANDIES Yield: 4 dozen Ingredients 2 cups sweetened condensed milk 1 cup (2 sticks) unsalted butter 3/4 cup sugar 4 tablespoons light corn syrup 1 teaspoon vanilla extract sea salt, optional Line a 9×9-inch baking dish with parchment paper, leaving 1-2 inches hanging over the sides. Place a medium saucepan over medium heat and combine butter and sugar until butter is melted and sugar dissolved. Stir in condensed milk and corn syrup, and bring to a boil. Continue to stir constantly and reduce heat to low. Cook mixture until it’s an amber color, about 8 minutes. Stir in vanilla extract and cook for another 1-2 minutes, or until caramel is a deep amber color. Pour into lined baking dish, sprinkle with sea salt (if using) and let cool. Once set, slice caramel into thin strips. Wrap caramels in wax paper or serve as is!

Old Fashioned Rice Pudding

INGREDIENTS 3-1/2 cups 2% milk 1/2 cup uncooked long grain rice 1/3 cup sugar 1/2 teaspoon salt 1/2 cup raisins 1 teaspoon vanilla extract Ground cinnamon, optional DIRECTIONS Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish. Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold. Yield: 6 servings. Test Kitchen Tips Want super creamy rice pudding? Add an egg yolk or two. To avoid scrambling your eggs, remove a small amount of the hot mixture and whisk it into the yolk, then add all of it back into the dish. Make sure a thermometer inserted in the pudding reads 160 degrees; that means the yolk has cooked long enough to be safely eaten. For a decadent treat, substitute dried cherries for the raisins and add a swirl of chocolate syrup.

Lemon Pudding Dessert

Ingredients 1 cup cold butter or margarine 2 cups all-purpose flour 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1 carton (8 ounces) frozen whipped topping, thawed, divided 3 cups cold milk 2 packages (3.4 ounces each) instant lemon pudding mix Directions 1. In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until set. Cool on a wire rack. 2. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. 3. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Carefully spread over the cream cheese layer. Top with the remaining whipped topping. Refrigerate for at least 1 hour. Yield: 12-16 servings.

Ricotta Lemon Cookies

Ingredients 15 oz. Galbani® Ricotta 2 sticks unsalted butter, at room temperature 2 cups sugar 2 tsp. vanilla extract 2 eggs Pinch of salt 4 cups all-purpose flour 1 heaping tsp. baking soda 2 Tbsp. lemon peel, finely grated Directions 1. Preheat oven to 350°F. Combine ricotta, butter, sugar, vanilla extract, eggs, and salt in a large bowl with a mixer on low speed. 2. Slowly add the flour and baking soda to the mixture. Once dry ingredients are incorporated, add the lemon peel. 3. Spoon teaspoon-sized dough balls onto greased cookie sheets. 4. Bake for 10 minutes, rotating the trays halfway through. Remove from oven and cool on a cookie rack. Yield: 44 cookies

5 Ingredient Fudge

Ingredients 1-1/2 teaspoons plus 1 tablespoon butter, divided 2 cups (12 ounces) semisweet chocolate chips 1 package (11-1/2 ounces) milk chocolate chips 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla extract Directions 1. Line a 9-in. square pan with foil; grease foil with 1-1/2 teaspoons butter. 2. In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into prepared pan. Refrigerate until firm. 3. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2-1/3 pounds (81 pieces).

Blueberry Cheesecake

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 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. Cream Cheese Filling (This is like the cherry cream cheese pie filling we have all made before) Directions : 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 Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours. 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 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. Keep this cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.

OLD FASHIONED RICE PUDDING

2/3 c. Minute Rice 2 3/4 c. milk 1/3 c. sugar 1 tbsp. butter 1/2 tsp. salt 1/2 tsp. vanilla 1/4 tsp. nutmeg Cinnamon 1/2 c. raisins Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

Orange Creamsicle Fluff

Ingredients: 1 (3 oz) box instant vanilla pudding mix 1 cup milk (2% or higher) 1/3 cup frozen orange juice concentrate 1 (8 oz) container frozen whipped topping (COOL WHIP), thawed 1 (20 oz) can pineapple tidbits, drained very well 1 (11 oz) can mandarin oranges, drained very well 2 ripe bananas, sliced Directions: In a large bowl, using an electric mixer, combine pudding mix, milk and orange juice concentrate. Beat on medium speed for about 2 minutes. Stir in the whipped topping. Gently mix in the fruit. Cover with plastic wrap and chill in the fridge for 2-3 hours until ready to serve.