DESSERTS

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]

Creamy Crockpot 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.

Easy Apple Fritters

Ingredients 1 cup all purpose flour 1/4 cup sugar 3/4 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/3 cup milk 1 egg 1 cup chopped apple Glaze: 2 cups powdered sugar 1 1/2 tablespoons milk Directions Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Easiest Pecan Bars "Ever"

Ingredients 1 can (8 oz) refrigerated crescent rolls 3/4 cup chopped pecans 1/2 cup sugar 1/2 cup corn syrup 2 Tbsp butter or margarine, melted 1 tsp vanilla 1 egg, beaten DIRECTIONS Heat oven to 350°F. Unroll dough and press in bottom and 1/2 inch up sides of a 9×13-inch pan. Firmly press perforations to seal. Bake 8 minutes. Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown. Cool completely, about 1 hour, and cut into bars

Martha Washington Jets

INGREDIENTS 1 cup butter, softened 4 cups confectioners' sugar 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla extract 3 cups sweetened shredded coconut 2 cups chopped pecans, toasted 6 cups (36 ounces) semisweet chocolate chips 1/4 cup shortening DIRECTIONS In a large bowl, beat butter, confectioners' sugar, milk and vanilla until blended. Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour. Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate 30 minutes longer. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; allow excess to drip off. Return to waxed paper. Refrigerate until set. To Make Ahead: Store in an airtight container in the refrigerator. Freeze option: Freeze candy, layered between pieces of waxed paper, in freezer containers. To use, thaw in refrigerator 2 hours before serving.Yield: about 8-1/2 dozen.

EASY SALTED CINNAMON FUDGE

INGREDIENTS 3 Tbsp butter, cubed and at room temperature 14 oz can sweetened condensed milk 1 tsp vanilla extract 2 tsp cinnamon 1 bag (or about 2 cups) dark chocolate bittersweet morsels, preferably 62% cocao Kosher salt INSTRUCTIONS Heat the first five ingredients in a medium sized glass bowl over a steaming sauce pan. Use a heavy spatula to continually mix the fudge until smooth. Pour the fudge into a 9x9 glass pan lined with parchment paper and sprayed with cooking spray. Spread fudge evenly in the pan, pushing into the corners. Sprinkle with Kosher salt. Cool in the fridge for at least 2 hours. Use parchment paper to pull out the cooled fudge block and cut into bite-sized pieces.

Old Fashioned Banana Pudding Ingredients : 1 box vanilla wafers (12 oz box) 2 ½ cups sugar 6 cups whole milk 6 sliced bananas 1 cup self-rising flour 6 eggs, separated 1 teaspoon real vanilla Directions : Preheat oven to 350° Crumble enough wafers to cover the bottom of a 9″ x 13″ glass dish and set aside remaining wafers to use for decoration after it’s done. Combine all dry ingredients (except for ½ cup of sugar to use later for meringue) in a large pot. Then, in a different bowl, combine all wet ingredients (to include the 6 egg yolks only and set aside egg whites for meringue). Slowly add wet into dry mixture and stir until completely dissolved and cook over low heat until thickened to pudding consistency. The trick is to stir continuously and not to get too hot so you don’t burn the pudding. Once ready, remove from heat and let cool to room temperature. Place sliced bananas over wafers and pour mixture over them. In a separate bowl, beat the 6 egg whites and slowly add in the remaining ½ cup sugar until a stiff meringue forms and then pour over pudding. Put in the oven for 8-10 minutes or until golden brown on top.

Banana Pudding

Ingredients 1 (14 ounce) can Eagle Brand Condensed Milk 1 1⁄2 cups cold water 3 1⁄2 ounces instant banana pudding mix 1 pint heavy whipping cream sliced banana vanilla wafers DIRECTIONS Combine the condensed milk; water and pudding mix in a bowl. Mix thoroughly and chill in the refrigerator. Pour heavy whipping cream in a bowl and beat until stiff. Combine your whipping cream and the pudding mixture together. Place a layer of Nilla Wafers on the bottom of your dish and then layer your bananas on top of the wafers and then spoon your creamy pudding mixture on top and continue this process until all of your ingredients are gone. Refrigerate until ready to serve. ENJOY! *If you would like you can always place your banana slices in the creamy pudding mixture if you would like and just spoon on top of the wafers*.

Apple Pie

Ingredients Crust: 2 1/2 cups all-purpose flour 1 1/2 cups (3 sticks) cold, unsalted butter, cubed 1/2 cup ice water 3 teaspoons sugar 1/4 teaspoon salt Filling: 8 cups cored, peeled, sliced apples (around 8; Granny Smith or Cortland) 2 tablespoons lemon juice 2/3 cup sugar, plus 1 tablespoon for top of crust 1/4 cup brown sugar 1/4 cup all-purpose flour 1 egg yolk 2 tablespoons butter 1 teaspoon cinnamon 1/4 teaspoon nutmeg splash of water Directions [When ready, preheat oven to 375º F.] In a food processor, using a metal blade, pulse your flour, sugar and salt together. Add in cold, cubed butter and pulse. Slowly drizzle in ice water, one tablespoon at a time. You should have a coarse, crumbly mixture. (If you don’t have a food processor, combine ingredients in a large bowl, using a pastry blender or a fork.) Before the dough has formed a ball, remove the blade and take dough out, bringing it together by hand. Form the dough into a disc and wrap in saran wrap and refrigerate for at least 2 hours. It’s very important to work with cold dough. In a large bowl, toss apples in lemon juice, flour, sugars, cinnamon and nutmeg. Set aside. Once dough is cold, take dough out of plastic wrap and divide in half. Return one half, in plastic wrap, to the fridge. On a lightly floured surface, roll your 1/2 of dough out into a circle, 12-14 inches round, about 1/4-inch thick. Gently take the corners, lift the dough and transfer it to pie pan. Lightly press sides against the bottom and sides of pan. Trim overhanging dough so that you’re left with 1/2-inch and fold excess under the edge of the pan. Take second half of dough from fridge and repeat process of rolling it out to a 12-14-inch circle, 1/4-inch thick. Pour apple mixture into pie pan and cover the top of apples with pats of butter. In a small bowl, beat your egg yolk and add a splash of water. Brush the edges of pan, covered by the dough, with egg mixture. Cover the entire pie with remaining rolled out dough. Pierce holes in the top of dough to allow heat to escape (so there isn’t a steam buildup inside the pie). Seal the edges of the pie by fluting the dough (stamping the dough with a fork or your fingers) around the edge of the pie pan. Brush egg mixture all over the top of crust and sprinkle with sugar. Bake for 50 minutes, or until crust is golden brown.

Oatmeal Pie

INGREDIENTS 1 1/4 cups brown sugar, packed 3/4 cup old-fashioned rolled oats 3/4 cup milk 1/2 cup sugar 3 large eggs, beaten 3 tablespoons unsalted butter, room temperature 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 1 unbaked pie shell Vanilla ice cream, optional PREPARATION Preheat oven to 350º F and line a pie dish with unbaked pie crust. In a large bowl, stir together brown sugar, oats, sugar and salt, then stir in milk, beaten eggs, butter and vanilla extract. Continue stirring until fully combined. Pour mixture into pie shell, then place in oven. Bake for 45-50 minutes, or until pie is cooked through. Remove from oven and let cool 10-15 minutes, then serve with ice cream or whipped cream.

Sugar Cream Pie

INGREDIENTS 1 pie shell, store-bought or homemade 2 cups heavy cream 1 cup sugar 1 cup half-and-half 2 egg yolks 1/3 cup all-purpose flour 2 tablespoons unsalted butter, melted 1 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg, optional 1/4 teaspoon salt PREPARATION Preheat oven to 350º F and place pie dough in a standard pie dish. Combine sugar, flour, nutmeg and salt in a large bowl and whisk together. Pour in heavy cream and mix together until fully blended and incorporated. In a separate bowl, whisk together half-and-half, egg yolks and vanilla extract, then gently stir egg yolk mixture into heavy cream mixture. Pour pie filling into pie crust, then crimp the edges of the pie dough and brush with melted butter. Sprinkle cinnamon across the top of pie, then place in oven. Bake for 60-70 minutes, or until center is just set, but still jiggles slightly when shaken. (After about 1 hour, pie filling will boil. Allow to bubble for 10 minutes then remove from oven.) Remove from oven and let cool completely before slicing and serving. Enjoy!

3 Minute Fudge

Ingredients: 1 can Sweetened Condensed milk (14 ounces) 2 cups (1 12 ounce bag) semi-sweet chocolate chips 1 teaspoon vanilla extract Instructions: Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside. In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth. Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.) Store in an airtight container. Fudge does not need to be kept refrigerated.

Muffins that Taste Like Doughnuts

What you need: 3/4 cup sugar 1 large egg 1 1/2 cups all-purpose flour 2 tsp baking power 1/4 tsp salt 1/4 tsp ground nutmeg 1/4 cup vegetable oil 3/4 cup milk 1 tsp vanilla extract 2 Tbsp butter, melted 1/2 cup sugar, for rolling (I added in a few shakes of cinnamon) DIRECTIONS: Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in colour. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the centre comes out clean. While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

Apple Crisp

Ingredients 1 cup all-purpose flour 3/4 cup rolled oats 1 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 cup butter, softened 4 cups chopped peeled apples 1 cup sugar 2 tablespoons cornstarch 1 cup water 1 teaspoon vanilla extract Vanilla ice cream, optional Directions 1. Preheat oven to 350°. In a large bowl, combine the first four ingredients. Cut in butter until crumbly. Press half into a greased 2-1/2-qt. baking dish or a 9-in. square baking pan. Cover with apples. 2. In a small saucepan, combine the sugar, cornstarch, water and vanilla. Bring to a boil; cook and stir 2 minutes or until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture. 3. Bake 60-65 minutes or until apples are tender. Serve warm, with ice cream if desired. Yield: 8 servings.

Amish Apple Fritters

Ingredients For fritters: 2 Tablespoons granulated sugar 2 large eggs 1 cup all-purpose flour 2 tsp. baking powder ½ tsp. cinnamon ½ tsp. salt ¼ cup milk 2 tsp. fresh lemon juice 2-3 cups peeled, cored and chopped Granny Smith or Gravenstein apples (firm pie apples!) Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet) For glaze: 1¼ cups powdered sugar ¼ tsp. vanilla 3-4 tsp. warm water (thin enough to make the glaze “paintable”) Directions In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer. To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well. In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine. Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly. Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get ’em!) and carefully and gently slide the fritter into the hot oil. When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side). When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through. Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool. To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice “paintable” glaze. Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and “paint” the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve. Notes If you do not like glaze on your fritters, the author of this recipe also suggests sprinkling the hot “right out of the fryer” fritters with powdered sugar and cinnamon. For mine, I used the glaze option and they were perfect. Tip #1: These apple fritters are at their very best the first day you make them! Tip #2: If using self-rising flour as substitute for all purpose flour, omit baking powder and salt from the recipe. Tip #3: Once oil cools, strain it, store it in a container in refrigerator to use on another batch!

Apple Slab Pie

Apple Slab Pie Ingredients 1 box refrigerated pie crusts, softened as directed on box 1 cup granulated sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 1/2 tablespoons lemon juice 9 cups thinly sliced, peeled apples (9 medium) 1 cup powdered sugar 2 tablespoons milk Directions: Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges. Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan. Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.

Grandma's Chocolate Pie

Ingredients ½ c. cocoa ¼ cup cornstarch 3 egg yolks 1 ½ c. sugar ¼ tsp. salt 2 c. milk 1 tsp. vanilla Directions Mix cocoa, cornstarch, beaten egg yolks; sugar and salt and vanilla, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Pour into a pre-baked pie shell. Put in the fridge to chill

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 for 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 (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.

Vinegar Pie

INGREDIENTS 4 large eggs 2 tablespoons apple cider vinegar 1 ½ cups sugar 1 stick unsalted butter, melted ½ teaspoon cinnamon 1 teaspoon vanilla 1 pinch salt 1 (9-inch) pie crust PREPARATION Preheat oven to 425°F. Beat eggs, vinegar, sugar, melted butter, cinnamon, vanilla, and salt until well combined and slightly thickened. Pour batter into pie crust and bake for 25 minutes. Center should be set. Cool before serving.

Best Southern Pie Ever

You’ll Need: ½ cup of buttermilk. 1 ¾ cups of sugar. 2 large eggs. 3 tbsps of flour. A pinch of salt. 1 stick of butter. 1 tsp of vanilla. How to: In a large bowl, mix all the ingredients together until blended then pour the mixture in an unbaked 9 inch pie shell. Sprinkle the top with some nutmeg then bake for 15 minutes in a pre-heated oven to 400 degrees. Reduce the temperature to 350 degrees and bake for an additional 45 minutes. Let set and cool completely before serving. Simple, easy and yummy! There’s no one who can resist the goodness of this pie. It’s like magic. You should really give it a try, you won’t regret it.

Cherry Filled Crescent Rolls

You’ll Need: 1 (8 count) can of crescent rolls. 1 ½ cups of cherry pie filling. ½ cup of confectioners sugar. How to: First unroll the crescent rolls dough and fill with 2 tbsps of cherry pie in each one then roll up the dough. Bake according to the instructions on the can and sprinkle with confectioners sugar.

Quick Stovetop Apple Pie Filling

This easy recipe replaces 1 can of store bought apple pie filling! INGREDIENTS: 4 medium apples 3 tablespoons water 2 tablespoons butter 1 teaspoon cinnamon 1/3 cup sugar 1 tablespoon + 1 teaspoon cornstarch 2 tablespoons water DIRECTIONS: Peel, core and slice apples. Melt butter and cinnamon over medium heat. Stir in apples, sugar & 3 tablespoons water. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool. NOTES: Some apples are juicier than others. If you would like your filling thicker, combine 1 tablespoon cornstarch with 1 tablespoon water. Add a little at a time while the mixture is boiling until you reach desired consistency.

Old Fashioned Rice Pudding

INGREDIENTS: 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 How to make this recipe First step : Combine Minute Rice, milk & raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish. Second step : Bake in 350 degree oven for 1 h, stirring after 15 mins & again when pudding is done. Third step : Sprinkle with cinnamon. Finally step : Serve warm or chilled. Pudding thickens as it stands.

Lunch Room Ladies 50-Year-Old Brownie Recipe

Ingredients : 1 c butter 1/2 c cocoa, 2 c flour, 2 c sugar, 4 eggs, 4 tsp vanilla, 1 c chopped nuts Directions : Pour in 9×13 pan, bake 20-25 mins on 350°. Check at 20 minutes. Icing: 1/4 c softened butter ¼ c can milk (regular milk is fine) 1/4 c cocoa 3 c powdered sugar dash salt Mix all together & frost as desired.