Dessert Recipes

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Creamy Mandarin Pie

Ingredients:

1 graham cracker pie crust

1 (8-oz.) package cream cheese

1 (14 oz.) can sweetened condensed milk (NOT evaporated)

1/3 cup lemon juice from concentrate

1 tsp. vanilla extract

2 (15 oz. each) cans mandarin orange segments, well drained


Instructions:

In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice and vanilla. Slice 2 bananas and dip in the extra tablespoons of lemon juice. Line bottom of crust with bananas and 2/3 of oranges. Pour in cream cheese mixture. Chill 3 hours or until set. Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top of pie with banana slices and remaining 1/3 of oranges. Refrigerate leftovers.


Easy Decadent Truffles

Ingredients:

1 8-oz.(eight ounce) package cream cheese, softened

3 cups confectioners' sugar, sifted

3 cups semisweet chocolate chips, melted

1 1/2 tsp. pure vanilla extract (if you prefer to do half in vanilla, half in peppermint [or almond] just use 3/4 tsp. of each)

Ground nuts for rolling, optional

Sifted cocoa powder for rolling, optional

Grated coconut for rolling, optional

Instructions:

1. Beat cream cheese until smooth in a large bowl. Gradually beat in confectioners' sugar until well blended.

2. Stir in melted chocolate until no streaks remain. If using 2 different extracts, split the mixture in half, and mix in 3/4 tsp. of one extract to one half, and 3/4 tsp. of the other extract to the second half. If using only vanilla, mix in 1 1/2 tsp. vanilla without splitting the cream cheese/chocolate mixture. Refrigerate for about 1 hour. Shape into 1-inch balls and roll in ground nuts, cocoa, or coconut. Store in parchment-lined candy tins in a cool place. Makes about 60 truffles.


No Bakes (Mountain Bars)
Submitted by: Anonymous


Ingredients:

2 cups sugar
1/2 cup milk
1/2 cup butter (1 stick)
1/2 cup cocoa powder
1/2 cup peanut butter
1 teaspoon vanilla
3 cups quick oats
1 cup ground coconut (optional)

Instructions:

Boil sugar, milk, butter, and cocoa powder for one minute, then take off stove. Add peanut butter, then add vanilla and oats. Stir, then scoop onto cookie sheet(s). (Note: when you add the vanilla and oats, you can put some coconut in it, too.. about 1 cup).


Mandarin Orange Pineapple Cake

Submitted by: Bethaney S.

Ingredients:

1 Box yellow cake mix

3/4 cup oil

3 eggs

1 small can Mandarin Oranges


Combine cake ingredients. Bake in two 9inch round pans at 350 degrees for 25 minutes. When cool, cut into 4 layers using dental floss.*


Icing:

16 ounces whipped cream

1 large package instant vanilla pudding**

1(16 ounce) can crushed pineapple, w/juice


Fold together icing ingredients. Ice layers and stack.


*Tastes best if this cake sets 24 hours before serving

**Use sugar free pudding for less carbohydrates 


Raspberry Twists

Ingredients:

2 cups all-purpose flour

1 Tbsp. baking powder

½ tsp. salt

2 Tbsp. sugar

1 stick (1/2 cup) butter

½ cup milk

½ cup raspberry preserves (or strawberry, apricot, or apple)

½ cup flaked coconut (or a handful of finely chopped nuts)

Instructions:

Preheat oven to 450°F.

In a mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter with a pastry blender or fork until crumbly. Make a well in the center of the dry ingredients; add milk. Stir with a fork until the dough clings together (this may take a while). Turn the dough onto a lightly floured surface; knead for about 10-12 strokes. Roll dough into an 8 x 15 inch rectangle.

Spread preserves over the dough. Sprinkle with coconut or nuts. Fold dough in half to make a 4 x 15 inch rectangle. Cut in 1-inch strips. Holding strips at both ends, twist twice. Place on lightly greased baking sheet.

Bake for 10-12 minutes, or until golden brown.

Makes 15 twists.



The Best Apple Pie

Ingredients:

Filling

4 cups or more sliced apples

½ cup sugar

4½ tsp. cornstarch

¼ tsp. salt

Juice of ½ a lemon

Cinnamon, to taste (optional)

Crust

¼ cup cool water

2 cups flour

1 cup (2 sticks) butter

¼ tsp. salt

Instructions:

Preheat oven to 450°F. Combine sugar, cornstarch and salt in a small bowl. Peel and slice apples, tossing as you go with a spoonful of the sugar/cornstarch mixture and a squeeze of lemon juice, until you have used it all. Add cinnamon if desired.

For the crust, remove 1/3 cup flour from the 2 cups and mix the 1/3 cup in a bowl with the ¼ cup cool water, until it forms a paste. In a large bowl, cut the butter into the remaining flour and salt with a pastry blender or fork. Mixture should be crumbly. Add the paste to the flour/ butter mixture and stir using the back of a fork (or a dough hook on a kitchen mixer) until dough forms a ball.

Divide dough into 2 equal pieces. Heavily flour rolling surface and rolling pin. Roll out bottom crust to 1/8 inch thick; place in a 9-inch pie plate. Fill with apples and dot with butter (optional). Roll out top crust, place on top and crimp edge with a fork. Pierce the top of the pie a dozen times. Bake at 450°F for 10 minutes, then reduce heat to 350° and bake another 50 minutes. Let cool completely before cutting.

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