Dessert Recipes

Good Morning! I was browsing through the Better Homes and Gardens websites desserts yesterday and found some dessert recipes that I wanted to share.

APPLE UPSIDE-DOWN CAKE
Ingredients
1/3 cup butter, cut up
1/3 cup packed brown sugar
6 very small red cooking apples (1-1/4 to 1-1/2 lb.), halved, stems removed, cored
1-1/3 cups all-purpose flour
2/3 cup granulated sugar
2 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp. vanilla
Vanilla ice cream (optional)
Directions1. Preheat oven to 350F. Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.

2. Meanwhile, peel remaining apples. Coarsely shred; set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).

3. Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.

SWEET POTATOE CUPCAKES
Ingredients
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 17.2-oz. can vacuum-packed sweet potatoes (unsweetened), mashed
1/2 tsp. vanilla
1 Recipe Cream Cheese Frosting, below
Finely shredded orange peel
Directions1. Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.

2. In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.

3. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).

4. Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.

5. Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. Makes 24 cupcakes.

Mini Fluted Tube Variation:Coat 8 fluted individual tube pans with nonstick baking spray. Spoon batter into pans. Bake 30 minutes or until tops spring back when lightly touched. Cool in pan on wire rack 1 minute. Remove from pan and cool completely. Omit Cream Cheese Frosting and finely shredded orange peel. Dust cooled cakes with powdered sugar.

Cream Cheese Frosting: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.

Make Ahead:Freeze unfrosted cupcakes in airtight containers up to 1 month. Store frosting in an airtight container in refrigerator up to 3 days.

PUMPKIN SANDWICH CAKE
Ingredients
3/4 cup all-purpose flour
1-1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1/2 cup whipping cream
1/2 of an 8-oz. pkg. cream cheese, softened
1/2 cup powdered sugar
1 Recipe Chocolate Cream Icing, below
Pumpkin pie spice
Directions1. Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.

2. In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.

3. For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing.

4. If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving.

5. Store cake, loosely covered, in refrigerator. Makes 8 servings.

6. Chocolate Cream Icing: In small saucepan bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Pour over 1 cup bittersweet or semisweet chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Makes 1-1/4 cups.

APPLE PEAR TART
Ingredients
10 pecan shortbread cookies, crushed (1-1/3 cups)
1/2 cup all-purpose flour
1/4 cup butter, melted
1 8-oz. pkg. cream cheese, softened
1 egg
1/4 cup caramel ice cream topping
2 medium firm ripe pears, peeled, cored and cut in 12 wedges each
2 medium apples, cored and cut in 12 wedges each (do not peel)
2 Tbsp. butter
1 Tbsp. lemon juice
2 Tbsp. caramel ice cream topping
Directions1. Preheat oven to 350 degrees F. In bowl combine crushed shortbread cookies, flour, and 1/4 cup melted butter. Pat mixture into bottom and up sides of 14x5x1-inch rectangular or 10-inch round tart pan with removable bottom. Bake crust 10 minutes. Set aside.

2. In medium bowl beat cream cheese with electric mixer on medium high speed for 30 seconds. Add egg and 1/4 cup caramel ice cream topping; beat until smooth. Spread mixture in bottom of baked crust. Bake 10 minutes more or until center appears set when pan is shaken. Cool on wire reck. Cover and chill at least 2 hours or up to 24 hours.

3. In 12-inch skillet cook pears and apples in 2 tablespoons butter over medium heat 10 minutes or until tender but still holding their shape, stirring occasionally. Add lemon juice and heat through. Spoon fruit mixture atop tart. Drizzle with 2 tablespoons caramel topping. Pass any fruit that doesn't fit on top of tart. Makes 8 servings.

MAPLE NUT PIE
Ingredients
1 Recipe Single-Crust Pie Pastry, see recipe or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1-1/2 cups pure maple syrup
3 eggs
6 Tbsp. butter, softened
1/3 cup granulated sugar
1/4 cup packed brown sugar
2 cups coarsely chopped walnuts, toasted
1 Tbsp. vanilla
2 Tbsp. light rum (optional)
1/4 tsp. freshly ground nutmeg
Rum raisin or vanilla ice cream
Directions1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Prick bottom and sides of pastry with fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 5 minutes more or until crust is lightly browned cool. Reduce oven to 350 degrees F.

2. In saucepan bring maple syrup to boiling. Reduce heat. Simmer, uncovered, for 10 to 12 minutes or until reduced to 1 cup.

3. In medium bowl beat eggs with electric mixer on medium to high speed until thick and lemon colored, about 5 minutes.

4. In large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugar; beat to combine. Beat in reduced syrup and eggs. Fold in walnuts, vanilla, rum, and nutmeg. Pour into prebaked crust.

5. Bake pie on baking sheet in lower third of oven 35 minutes or until set around edges; cool. Serve with ice cream. Makes 10 servings.

SNICKERDOODLE PIE
Ingredients
1 Recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1 Tbsp. raw sugar or coarse sugar
1/2 plus 1/4 tsp. ground cinnamon, divided
2 tsp. butter, melted
1/2 cup packed brown sugar
1/4 cup butter
3 Tbsp. water
2 Tbsp. light-colored corn syrup
1/2 plus 1 tsp. vanilla, divided
1/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1 egg
1/2 cup milk
1-1/4 cups all-purpose flour
Directions1. Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.

2. For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.

STICKY PECAN UPSIDE-DOWN CAKES
Ingredients
Nonstick spray for baking
2/3 cup packed brown sugar
1/2 cup butter
1/3 cup honey
1-1/2 cups coarsely chopped pecans
1 teaspoon finely shredded orange peel
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2 cups granulated sugar
1 cup cooking oil
1 8-ounce carton dairy sour cream
2 teaspoons vanilla
Orange peel curls (optional)
Directions1. Preheat oven to 350 degrees F. Lightly coat twelve 3-1/2-inch (jumbo) muffin cups with nonstick spray for baking; set aside.

2. In a medium saucepan, combine brown sugar, butter, and honey. Cook and stir over medium heat about 2 minutes or until smooth. Remove from heat. Stir in pecans and the finely shredded orange peel; set aside.

3. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

4. In a large bowl, combine eggs and granulated sugar. Beat with an electric mixer on medium to high speed about 3 minutes or until mixture is thick and lemon-colored. Add oil, sour cream, and vanilla; beat until combined. Gradually add flour mixture, beating on low speed until smooth.

5. Place 2 tablespoons of the pecan mixture in the bottom of each muffin cup. Spoon a heaping 1/3 cup of the batter into each cup. Place muffin pans on a foil-lined large baking sheet.

6. Bake for 25 to 30 minutes or until a toothpick inserted into the centers comes out clean. Cool in muffin pans on wire racks for 5 minutes. Using a sharp knife or narrow metal spatula, loosen edges of cakes from sides of muffin cups. Invert cakes onto wire racks. Spoon any pecan mixture remaining in the muffin cups onto cakes. Serve warm or cool. If desired, garnish with orange peel curls. Makes 12 cakes.

3. In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.

4. Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.

5. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm. Makes 10 servings.

So then I got to thinking about how these all sound pretty tasty, but they look a bit involved. I know we like yummy but we also like quick and easy. So I decided to add a few easy dessert ideas too.

COOKIE CRISPS
1 pkg. (2-layer size) yellow cake mix
1/2 cup oil
1/4 cup water
1 large egg
3 cups fruit-flavored or cocoa sweetened rice cereal

PREHEAT oven to 350°F. Beat cake mix, oil, water and egg in large bowl with wooden spoon until well blended. Add cereal; mix well.

DROP tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 11 min. or just until cookies begin to brown. Cool on wire racks.

EASY CHOCOLATE FUDGE
Ingredients:
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1 can (14 oz.) Sweetened Condensed Milk
1 cup chopped walnuts
1 teaspoon vanilla extract
Directions:
LINE 8- or 9-inch square baking pan with foil.

COMBINE morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.

SPREAD evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

EASY PEANUT BLOSSOMS
1 Roll of peanut butter cookie dough
Chocolate Kisses

Bake 1 inch balls of the dough at the recommended temperature. As soon as you remove the cookies from the oven place a chocolate kiss in the center of each cookie.

Well, I drive David to Walbridge on Wednesday. That is when he will be leaving us to go to basic training in Fort Bragg. Since the time change Rylie has been sleeping in until 10 or 11 in the morning. We will have to be in Walbridge by 10 AM, so she will have to get up early that morning.

You know what they say about waking a sleeping bear... Yeah, well that is what it is like to wake her up, lol. I'm glad we get to take him though. Hopefully, she will wake up in a good mood. I'll have to see if I can borrow someone's camera because I would like to get a few pictures before David leaves that morning.

We had an early turkey dinner here yesterday since David won't be with us on Thanksgiving day. Almost all the fixings. I usually make way too much anyway, so by not making all the stuff I usually do made it so we didn't have so many leftovers. I only made 3 kinds of cookies, 1 pumpkin pie and a cheesecake. A small turkey and a small ham, salad (mom brought that), green bean casserole, mashed taters, and rolls.

The molasses cookies went over well. I'll make more of those next time. Yes, we will be doing this again in 2 weeks, lol. The sugar cookies (pre-made roll), dipped in sugar and frosted on the back, went over well too. I also made some Andes mint cookies. I used half the roll of sugar cookie mix and just worked the mint chips into that, rolled into small balls and baked as usual.

I had a few appetizers made too. A tray with pickles, olives, small peppers and celery with cream cheese. A cracker tray with crab dip. Also, a spinach dip and chunks of pumpernickle bread to dip in it.

Ahhhh...well, had to save the draft and go get myself and Rylie ready. We're meeting daddy at the doctors office at 10:15. Which means I've got to post this, check to see if lil' Miss is done with breakfast, then bundle us up..."baby, it's cold outside"...and get going.

Have a beautiful day,
Jill Marie