Category Archives: Dessert

SOUR CREAM COOKIES (BUD KANE’S RECIPE)

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  • 4 cups flour

  • ½ t. baking powder

  • 1 t. baking soda

  • ¼ cup sugar

  • 1 cup butter

  • ½ pint sour cream

  • 4 egg yolks

Beat butter and sugar. Add dry ingredients.  Beat egg
yolks well and add sour cream to eggs. Add egg and cream mixture to remaining mixture.  Add vanilla and salt to taste.  Roll out and sprinkle with sugar.  Bake at 400 degrees for 10-12 minutes.

SORBET – MINTED STRAWBERRY AND CHAMPAGNE

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  • 1 pint strawberries, hulled

  • 1 t. balsamic vinegar

  • 1 t. powdered sugar

  • ¼ cup lightly packed chopped fresh mint leaves – don’t overdo

  • 2 cups chilled semi dry champagne, presecco, cava, etc. it can be flat

Prepare strawberries with vinegar and sugar at least an hour before making sorbet.  Cut berries in quarters.  Place berries and mint in processor and blend until uniformly smooth.  Add wine and continue to blend.  Freeze in ice cream maker.

SEVEN LAYER COOKIES

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  • 1 stick of butter

  • 1 cup graham crackers

  • 1 cup flake coconut

  • 1 six ounce package of chocolate chips

  • 1 six ounce package of butterscotch chips

  • 1 can Eagle Brand milk

  • 1 cup chopped nuts

Melt butter. Then, layer in order.  Bake at 350 degrees for 10-12 minutes.

SCOTCH R ROOS

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  • 6 cups of Rice Krispies

  • ¼ cup sugar

  • ½ cup corn syrup

  • 1 cup peanut butter

  • Chocolate chips and butterscotch bits

Bring sugar and corn syrup to boil.  Add peanut butter and then cereal.  Mix well.
Let set in a pie dish.  Melt chips and pour over top.

Sconset Chocolate Marquis

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  • ¼ cup framboise
  • 2 sticks unsalted butter cut into 16 pieces
  • 1 cup Dutch process cocoa powder
  • 6 oz. bitter sweet chocolate chopped
  • 8 egg yolks room temperature
  • ¾ cup sugar
  • 1 cup heavy cream
  • 20 oz. frozen raspberries, ¼ cup sugar, 2 T. framboise

Line 5 cup loaf pan with foil hanging over on all sides. Brush with oil.

Melt chocolate

Mix butter and cocoa

Beat egg yolks and sugar to ribbons.

Add melted chocolate

Add butter and cocoa mix and framboise

Mix well

Whip cream to peaks

Fold into chocolate mixture

Fold into pan and freeze over night

Make sauce and drizzle around cut slices

PUMPKIN PIE – SPECIAL

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  • ¼ cup graham cracker crumbs

  • 3 T. sugar

  • ½ t. cinnamon

  • ¼ t. nutmeg

  • 1/8 t. cloves

  • 1/3 cup butter melted

  • ½ cup finely chopped pecans

  • 1 can Pillsbury vanilla frosting

  • 1 cup sour cream

  • 1 cup canned pumpkin

  • 1 t. cinnamon

  • 1 t. ginger

  • ¼ t. cloves

  • 8 oz. carton Cool Whip

Combine first seven ingredients and press into 10” Pyrex pie dish.  Bake 350 degrees for 6 minutes.  Cool.  Mix frosting, sour cream, pumpkin and seasonings.  Fold in all but 1 ½ cups Cool Whip.  Pour into crumb crust.  Frost with remaining Cool Whip.   Refrigerate for 2-3 hours.

PUMPKIN CRUMBLE (MOM’S RECIPE)

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  • 1 large can of pumpkin

  • 6 eggs slightly beaten

  • 1 ½ cups white sugar

  • ¾ t. salt

  • 2 t. cinnamon

  • 1 t. ginger

  • ½ t. cloves

  • ½ t. nutmeg

  • 2 cups evaporated milk

Mix above as if for a pie.  Pour into a 9 x 13 Pyrex pan.

TOPPING

  • 1 large yellow cake mix

  •  1 stick of butter  

  • sliced almonds

1 large yellow cake mix crumbled with 1 stick of butter. Sprinkle on top of pumpkin along with sliced almonds.  Bake 350 degrees for 45-50 minutes.

PRETZEL MIX

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  • 1 bag of tiny pretzels

  • 1 envelope of Original Ranch dressing powder

  • 1 cup corn oil

  • 1 ½ t. each of dill weed and garlic salt

Mix powder, oil and herbs.  Pour over pretzels on large cookie sheet.  Bake for 1 hour at 250 degrees turning every 15 minutes.

POUND CAKE FROM KATHLEEN

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  • 1 cup butter

  • 2 ½ cups sugar

  • 6 eggs

  • 2 cups flour

  • ¼ t. salt

  • ¼ t. baking soda

  • 1 t. vanilla

  • 1 cup sour cream

Cream butter and sugar.  Add eggs to butter and sugar and beat well.  Sift dry ingredients and add them to creamed egg ingredients.  Then add vanilla and sour cream.  Bake at 350 degrees for 1 ½ hours.  Start checking after 1 hour and 20 minutes.

PECAN SANDIES

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  • 1 cup butter

  • 1/3 cup sugar

  • 2 t. water

  • 2 t. vanilla

  • 2 cups flour

  • 1 cup chopped pecans

Mix butter and sugar. Add water and vanilla.  Add flour
and pecans.  Chill dough for 3-4 hours.  Roll into balls on ungreased
cookie sheet.  Bake 20 minutes at 325 degrees.  Cool slightly, and then roll in
powdered sugar.

SPRITZ

  • 1 cup butter

  • 2/3 cup sugar

  • 3 egg yolks

  • ¾ t. almond extract

  • 2 cups flour

 Cream butter. Add sugar and cream more.  Beat in egg yolks and extract.  Add flour.  Press onto cookie sheet.