{"id":61,"date":"2014-08-19T23:30:26","date_gmt":"2014-08-19T23:30:26","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=61"},"modified":"2020-06-05T16:18:25","modified_gmt":"2020-06-05T16:18:25","slug":"desserts","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/desserts\/","title":{"rendered":"Desserts"},"content":{"rendered":"

CREAM CHEESE:<\/strong>
\nTo soften Cream Cheese faster, remove wrapper and microwave on HIGH for 30 seconds.<\/p>\n

1 envelope gelatin<\/strong> will gell 2 cups liquid.
\n1 T cornstarch<\/strong> thickens 1 cup liquid<\/p>\n

\n

PERFECT\u00a0 FLAN<\/strong>
\nSERVES 8-<\/strong>10
\n<\/strong>Make at least one day before serving. <\/em>
\n<\/strong><\/p>\n

2\/3 cup sugar
\n2 large eggs plus 5 yolks
\n1 (14-ounce) can sweetened condensed milk
\n1 (12-ounce) can evaporated milk
\n1\/2 cup whole milk – may substitute 2% milk
\n1-1\/2 tablespoons vanilla extract
\n1\/2 teaspoon salt
\n
\nCARAMEL: <\/strong>Stir together sugar and 1\/4 cup water in medium heavy saucepan until sugar is completely moistened. Bring to boil over medium-high heat, 3 to 5 minutes, and cook, without stirring, until mixture begins to turn golden, another 1 to 2 minutes. Gently swirling pan, continue to cook until sugar is color of peanut butter, 1 to 2 minutes. Remove from heat and swirl pan until sugar is reddish-amber and fragrant, is to 20 seconds. Carefully swirl in 2 tablespoons warm tap water until incorporated; mixture will bubble and steam. Pour caramel into 8 x 8 or 8-1\/2 by 4-1\/2-inch loaf pan, twirling pan around to coat sides. Set pan aside.<\/p>\n

With oven rack in middle position, heat to 300\u00b0. Line bottom of 13 by 9-inch baking pan with dish towel, folding towel to fit smoothly, and set aside. Bring 2 quarts water to boil.<\/p>\n

FLAN<\/strong>: In large bowl, whisk eggs and yolks until combined. Add sweetened condensed milk, evaporated milk, whole milk, vanilla and salt. Mix well. Strain mixture through fine-mesh strainer into prepared pan.<\/p>\n

Cover pan tightly with foil and place in prepared baking pan. Place baking pan in oven and carefully pour all of boiling water into pan. Bake until center of custard jiggles slightly when shaken and custard registers 180\u00b0 (1-1\/4 to 1-1\/2 hrs) Remove foil. Leave flan in water bath until pan has cooled completely. Remove pan from water bath; wrap tightly with plastic wrap; chill overnight or up to 4 days.<\/p>\n

To unmold, slide paring knife around edges of pan. Invert platter with raised edge on top of pan and turn pan and platter over. When flan is released, remove loaf pan. Using spatula, scrape residual caramel onto flan. Slice and serve. (Leftover flan may be covered loosely with plastic wrap and refrigerated for up to 4 days.)<\/p>\n

\n

CHERRY CRUNCH DESSERT (Rev 5\/2020)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

1 pkg. white cake mix
\n1 (21 oz.) can cherry pie filling
\n1\/2 c. melted butter\/margarine
\n1\/2 c. chopped nuts (if desired)
\nTopping: sweetened whipped cream, ice cream or Cool Whip<\/p>\n

Preheat oven to 350\u00b0.
\nSpread pie filling in bottom of 8 x 8 inch pan.
\nCombine dry cake mix, nuts and melted butter. Mixture will be crumbly.
\nSprinkle over pie filling.
\nBake at 350\u00b0 for 50 minutes until golden brown in center.
\nServe warm with ice cream, sweetened whipped cream, Cool Whip
\nVariations:\u00a0 Can use most any kind of pie filling.<\/p>\n

\n

CHOCOLATE GOODIE-LARGE\u00a0\u00a0\u00a0 – FINGER LICKIN\u2019 GOOD!!
\n(also called Four Stack & Better Than Sex)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

Mix together til crumbly:
\n1 c oleo
\n2 c flour
\nl c chopped nuts
\nSpread in 9 x 13 pan. Bake at 350\u00b0 for 25 min.\u00a0 COOL!!<\/p>\n

Beat til creamy, and pour on top of COOLED crust:
\n4-1\/2 oz. Cool Whip
\n8 oz. cream cheese
\n1 c powdered sugar<\/p>\n

Mix together. Pour on top of above mixture:
\n3.5 oz. instant chocolate pudding
\n3.5 oz. instant vanilla pudding
\n3 c milk<\/p>\n

Top with: 4\u00bd oz. carton Cool Whip and chopped nuts, if desired.
\nRefrigerate til set (about 4 hours minimum).
\nCut into squares & serve.
\nTop each square with fresh whole strawberry if desired.<\/p>\n

\n

CHOCOLATE GOODIE\u00a0 for 2\u00a0\u00a0 \u00a0(also called Four Stack & Better Than Sex)<\/strong><\/p>\n

Mix together til crumbly:
\n3T c butter
\n1\/3 c flour
\n1\/4 c chopped pecans<\/p>\n

Preheat oven to 350\u00b0.
\nSpread in 9 x 5 X 3 loaf pan.
\nBake for 15-20 min. or til golden brown.\u00a0 COOL!!<\/p>\n

Beat til creamy, and pour on top of COOLED crust:
\n2-1\/4 c. Cool Whip
\n3 oz. cream cheese
\n1\/3 c powdered sugar<\/p>\n

Mix together. Pour on top of above mixture:
\n3.5 oz. instant chocolate pudding
\n1-1\/3 c milk<\/p>\n

Top with: 4\u00bd oz. carton Cool Whip and chopped nuts if desired.
\nRefrigerate til set (about 4 hours minimum).\u00a0 Cut & serve.
\nTop each square with fresh whole strawberry if desired.<\/p>\n

\n

STRAWBERRY GOODIE<\/strong><\/p>\n

Crust:<\/strong>
\n\u00be c margarine, melted
\n\u00bd c sugar
\n2 c pretzel crumbs
\nMix together and press in bottom of\u00a0 9 x 13 pan.
\nBake at 325\u00b0 for 15 min.\u00a0 Cool.<\/p>\n

Mix and spread over crust:<\/strong>
\n8 oz cream cheese
\n8 oz Cool Whip
\n\u00be c powdered sugar<\/p>\n

Mix:<\/strong>
\n6 oz. Strawberry Jello
\n2 cups boiling water
\n20 oz frozen strawberries and juices
\nLet set slightly in refrigerator and then pour over cream cheese mixture.<\/p>\n

\n

BROWNIE TRIFLE\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Judy Bates 5\/03)<\/strong><\/p>\n

2 (21-ounce) pkgs chewy fudge brownie mix
\n1 (8-ounce) pkg cream cheese, softened
\n1 (7-ounce) jar marshmallow cream
\n2 (8-ounce) containers frozen whipped topping, thawed
\n3 cups fat-free milk
\n2 (3.3ounce) pkgs instant white chocolate pudding
\n1 (12 1\/4 ounce) jar caramel topping<\/p>\n

Prepare each brownie mix according to package directions for chewy brownies in a 13×9 inch pan.
\nCook; break into large pieces.
\nBeat cream cheese at med.speed until creamy; beat in marshmallow cream.\u00a0 Stir in one container of whipped topping; set mixture aside.
\nStir together milk and white chocolate pudding mix, stirring until thickened.
\nStir in remaining container of whipped topping.
\nCrumble half of brownie pieces in an even layer in bottom of 9×13 baking dish.\u00a0 Pour cream cheese mixture evenly over brownies.
\nDrizzle evenly with caramel topping.
\nCrumble more brownie pieces over this.
\nPour pudding mix evenly over this.
\nCrumble remaining brownie pieces over top.
\nCover and chill at least 2 hours.<\/p>\n

\n

BLUEBERRY CHEESECAKE<\/strong>
\n(Can use cherry, strawberry or whatever pie filling you choose)<\/p>\n

CRUST:<\/strong>
\n1-1\/2 c graham cracker crumbs
\n2 T sugar
\n6 T melted oleo<\/p>\n

CAKE:<\/strong>
\n8 oz cream cheese, softened
\n1 c powdered sugar + 2T
\n1 pint whipping cram (2 cups)
\n2T powdered sugar
\n21 oz. can pie filling of your choice.
\nOPTIONAL:\u00a0 Bananas<\/p>\n

Combine graham crackers crumbs, sugar and oleo.
\nPress into 9″ square pan.\u00a0 Chill.
\nBeat cream cheese and powdered sugar til smooth.
\nWhip cream and sweeten with 2 T powdered sugar.
\nFold into cream cheese mixture.
\nLayer bananas on crust, if using them.
\nSpread cream mixture on top of bananas
\nSpread pie filling over top of cram layer.
\nChill 6-8 hours before serving.<\/p>\n

\n

BANANA PUDDING
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

1 small pkg instant vanilla pudding mix
\n8 oz. Cool Whip
\n2 c cold milk
\n1 box Vanilla Wafers
\n4-5 Bananas, cut into thin slices<\/p>\n

In a bowl, whisk milk and pudding mix til slightly thickened.
\nFold in Cool Whip.
\nIn 9 x 13″ pan, barely cover bottom of pan with pudding mixture.
\nMake layer of cookies, not on top of each other;
\nSpread layer of cream;
\nSpread banana slices so they aren’t on top of each other.
\nSpread layer of cream again;
\nMake another layer of cookies;
\nTop with layer of cream.
\nCrunch up some of remaining cookies, so you can sprinkle over the top.<\/p>\n

\n

BANANA PUDDING\u00a0\u00a0 \u00a0(Aunt Nuna’s–Virginia Ott)<\/strong><\/p>\n

7 bananas, sliced
\n1 large box instant vanilla pudding
\n4 c milk
\n1 t vanilla
\n1 box Vanilla Wafers
\n1 carton Cool Whip (8 oz.)
\n1 can sweetened condensed milk\u2014not essential<\/p>\n

Mix pudding as directed with milk and vanilla.
\nFold in sweetened condensed milk and Cool Whip.
\nLayer pudding mixture with bananas and wafers.
\nUse 9 x 13 pan, or large bowl.<\/p>\n

\n

RICH VANILLA PUDDING\u00a0\u00a0 (Plain & Fancy Restaurant)
\nRecipe will makes 2 vanilla pies.
\n<\/strong><\/p>\n

2 c whipping cream
\n2 c whole milk (or whipping cream also)
\n3 eggs \u2013 separated\u00a0 (5 if doubling recipe)
\n\u00bc c cornstarch
\n\u00be c sugar
\npinch salt
\n1 t vanilla<\/p>\n

Heat milk to boiling point.
\nMix sugar, cornstarch and salt together with small amount of milk, til blended
\nAdd remainder of milk.
\nEither (1) pour in large bowl and microwave on high til very thick, stirring every minute; OR pour in saucepan and stir constantly on stove til very thick.
\nThen temper in egg yolks.
\nBeat egg whites til fluffy (not stiff) and blend into mixture.
\nAdd vanilla.
\nPour into bowl and place piece of wax paper over top so a crust will not form on top.\u00a0 CHILL.<\/p>\n

\n

GREEN APPLE CRISP\u00a0<\/strong>\u00a0 \u00a0\u00a0\u00a0 \u00a0(Janna Vockrodt Andrews)<\/p>\n

3 med. green apples, peeled and sliced
\n\u00be c flour
\n1\/2 c white sugar
\n1\/2 c brown sugar
\n\u00bc t salt
\n1 t cinnamon
\n\u00bc t ground cloves
\n\u00bd c margarine
\nHandful raisins, if desired
\n\u00bc c chopped nuts, if desired<\/p>\n

Preheat Oven to 350\u00b0
\nMix flour, sugars, salt, cloves and margarine til crumbly.
\nPlace apples in baking dish.
\nSprinkle raisins, nuts and cinnamon over apples
\nSprinkle flour-sugar crumbs over apples.
\nBake uncovered at 350\u00b0\u00a0 for 30-45 min.
\nServe with vanilla ice cream.<\/p>\n

\n

YOU CHOOSE THE FLAVOR – GOODIE BARS
\n<\/strong><\/p>\n

Layer #1:<\/strong>\u00a0 Mix together til crumbly:
\n1-1\/2 c oleo
\n1-1\/2 c flour
\n1-1\/2 c chopped nuts
\nSpread in 9 x 13 pan. Bake at 350\u00b0 for 25-30 min.\u00a0 COOL!!
\nLayer #2:<\/strong>\u00a0 Beat til creamy, and pour on top of COOLED crust
\n4 oz. Cool Whip (1\/2 large tub)
\n16 oz. cream cheese
\n1-1\/2 c powdered sugar
\nLayer #3:<\/strong>\u00a0 Mix together. Pour on top of above mixture
\n6 oz. instant pudding, prepared per pkg directions using 3 cups milk \u2013 your choice of flavor
\nAdd bananas to vanilla pudding; use pistachio; or coconut and top with toasted coconut and nuts.
\nLayer #4:\u00a0<\/strong> Top with 4 oz. carton Cool Whip (1\/2 large tub)<\/p>\n

Refrigerate til set (about 4 hours minimum).\u00a0 Cut into squares & serve.
\nTop each square with fresh whole strawberry if desired.<\/p>\n

\n

DIRT CAKE\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Sandra Sparks-2005)<\/strong><\/p>\n

1 pkg Oreo Cookies (20 Oz.)
\n8 oz. pkg Cream Cheese
\n4 T Butter
\n1 c Powder Sugar
\n12 oz Cool Whip
\n2 small pkg Vanilla Instant pudding (3-1\/2 oz.)
\n3 c milk
\n1 t Vanilla<\/p>\n

Crush cookies in food processor.
\nIn bowl, mix cream cheese, butter and sugar.
\nFold in Cool Whip
\nIn another bowl, prepare pudding with milk and vanilla.
\nCombine the two mixes.
\nLayer in deep dish:\u00a0 Cookies\/Mixture\/Cookies\/Mixture\/Cookies<\/p>\n

\n

FAUX CHOCOLATE \u00c9CLAIR\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0Mary Earls – 3\/07<\/strong><\/p>\n

2 small boxes instant vanilla pudding
\n3 cups milk (can be skim or fat free)
\n8 oz Cool Whip (can be Lite)
\n72 Saltine Crackers
\nChocolate Frosting (can be Lite)<\/p>\n

Mix pudding and milk with mixer.\u00a0 Refrigerate til thick.
\nStir in Cool Whip.
\nIn 9 x 13 pan:
\nLayer 24 crackers – spread with \u00bd pudding mixture
\nLayer 24 crackers \u2013 spread with remaining pudding mixture.
\nLayer 24 crackers<\/p>\n

Heat frosting in microwave and drizzle on top of crackers.
\nSmooth out. Refrigerate.<\/p>\n

\n

CRANBERRY PUDDING (or Blueberry)\u00a0\u00a0 \u00a0(Mom 12\/07)<\/strong><\/p>\n

1 c sugar
\n2 c flour
\n2 t baking powder
\n\u00bd t salt
\nMix together, then add:
\n1 cup milk
\n3T melted butter
\n2 cups whole fresh cranberries
\nBake in 9 x 13 pan at 350\u00b0 for about 1 hour.<\/p>\n

Serve with: HOT BUTTER SAUCE<\/strong>
\n1 c butter
\n2 c white sugar
\n2 T brown sugar
\n1-1\/2 c cream or evaporated milk
\nMix together and bring to boil; simmer on low 10 min til thick.<\/p>\n

\n

TO-DIE-FOR ICE CREAM DESSERT\u00a0\u00a0 \u00a0(Corky Cowen\/2008)
\nGreat recipe for children to make!
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

12 ice cream sandwiches
\n1 large container Extra Creamy Cool Whip
\nCarmel ice cream topping
\nChocolate ice cream topping
\nChopped roasted peanuts or pecans<\/p>\n

Unwrap ice cream sandwiches
\nPlace in a 9 x 13 pan…(glass dish with lid works great)
\n(One sandwich will have to be cut and scrunched in a corner.)
\nSpread Cool Whip on top of sandwiches.<\/p>\n

Drizzle Carmel & Chocolate ice cream topping on top.
\nSprinkle chopped nuts on top.
\nCover and freeze.
\nSet out 10 min before serving to soften.
\nCut into squares (or bricks) and serve.<\/p>\n

\n

RASBERRY SORBET \u2013 Freezer Method<\/strong><\/p>\n

2 cup fresh or frozen raspberries
\n1 cup sugar
\n1 cup water
\n\u00bd to 1 t lemon juice
\n1 egg white, whipped<\/p>\n

Making Sugar Syrup:\u00a0<\/strong>
\nIn saucepan, bring sugar and water to gentle boil.
\nReduce heat to where bubbles break surface.\u00a0 Simmer 10 min.
\nRemove from heat (gets thick when standing).
\nCOOL before using.
\nNOTE:\u00a0 Can make larger quantity and store sugar syrup.
\nBlend in blender berries and \u00bd c sugar syrup to smooth puree. STRAIN.
\nMix in remaining \u00bd c sugar syrup.
\nPour into undivided ice tray or bread-pan or 8 x 8 sq pan.
\nFreeze to thick slush.
\nIn blender, process semi-frozen sorbet and egg white til light and smooth. Refreeze til firm.<\/p>\n","protected":false},"excerpt":{"rendered":"

CREAM CHEESE: To soften Cream Cheese faster, remove wrapper and microwave on HIGH for 30 seconds. 1 envelope gelatin will gell 2 cups liquid. 1 T cornstarch thickens 1 cup liquid PERFECT\u00a0 FLAN SERVES 8-10 Make at least one day before serving. 2\/3 cup sugar 2 large eggs plus 5 yolks 1 (14-ounce) can sweetened […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-61","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/61","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=61"}],"version-history":[{"count":12,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/61\/revisions"}],"predecessor-version":[{"id":1434,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/61\/revisions\/1434"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=61"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}