Desserts

Desserts we love them in this house. We aren't always fancy we mostly do ice cream but these were fun to make. Enjoy!

Sugar & Spice Muffins

Ingredients:

Batter:

2 cups Buttermilk Pancake Mix

2/3 cups water

½ cup sugar

¼ cup vegetable oil

1 egg

½ tsp nutmeg

Topping:

4 tbsp butter

½ cup sugar

2 tsp cinnamon

Directions:

Preheat oven to 400⁰. For batter: In a medium bowl, stir together pancake mix, water, sugar, vegetable oil, egg and nutmeg until blended. (Do not overmix.) Spoon batter into lightly greased or paper-lined muffin pan, filing 2/3 full. Bake 12-14 minutes or until toothpick inserted into center comes out clean. For topping: Melt butter. Set aside. In a small bowl, stir together sugar and cinnamon. While muffins are warm from the oven, dip in melted butter followed by cinnamon & sugar mixture.

Chocolate Chip Cookies

Ingredients:

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

½ teaspoon salt

2 cups semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 11 minutes in the preheated oven, or until edges are nicely browned.

Pumpkin Pie Rice Pudding

Ingredients:

1 ½ cups white rice, uncooked

1 can (12 fl oz.) evaporated milk

1 cup 100% pure pumpkin

1 cup water

½ cup packed dark brown sugar

2 tsp pumpkin pie spice

¼ tsp salt

1 tsp vanilla extract

Directions:

Combine rice, evaporated milk, pumpkin, water, sugar, pumpkin pie spice and salt in medium saucepan. Cook over medium heat 20 minutes, stirring frequently. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes. Serve garnished with a dusting of pumpkin pie spice, graham crackers, whipped cream or pecans, if desired.

Not Your Ordinary Banana Pudding

Ingredients:

2 (7 ¼ ounce) bags Pepperidge Farm Chessmen cookies, divided

6-8 bananas, sliced

2 cups milk

1 (5 ounce) box French vanilla instant pudding

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) container frozen whipped topping, thawed

Directions:

Line bottom of a 9x13-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine milk and pudding mix, and blend well using a mixer. In another bowl combine cream cheese and condensed milk, and mix until smooth. Fold whipped topping into cream cheese mixture. Add cream cheese mixture to pudding mixture, and stir until well blended. Pour mixture over cookies and bananas. Top pudding mixture with remaining bag of cookies. Refrigerate at least 2 hours before serving. Serves 6-8.

Frozen Pineapple Cream Pie

Ingredients:

1 large graham cracker crust

8 oz softened cream cheese

14 oz can sweetened condensed milk

1 cup crushed pineapple (with juice)

whipped cream for garnish

Directions:

Add softened cream cheese to a mixer bowl and beat at medium speed until smooth. Add sweetened condensed milk and continue beating at medium speed, about 2 minutes. Add pineapple and mix on low speed until well combined. Pour into prepared pie crust. Freeze for 4 to 6 hours before serving. Remove pie from freezer and let stand at room temperature for about 5 to 10 minutes before slicing. Garnish with whipped cream if desired.

Peach Cobbler

Ingredients:

For Dough:

1 ½ cups all-purpose flour

2 tbsp sugar, plus extra for sprinkling

1 ½ tsp baking powder

¼ cup canola oil or vegan margarine

½ cup soy, almond or rice milk, plus extra for brushing

For Fruit:

½ cup sugar

2 tbsp all-purpose flour

1 tsp ground cinnamon

6 fresh peaches, peeled pitted and sliced (or about 18 ounces frozen peaches)

Directions:

Prepare the dough: In a medium bowl, whisk together flour, sugar, baking powder and salt. In a separate small bowl, whisk oil and nondairy milk, and add it to the flour mixture. Mix with a wooden spoon until combined and it is sticky and doughy. Do not overmix. Prepare the fruit: In a medium bowl whisk together sugar, flour and cinnamon. Add peaches and toss with a large spoon until the fruit is coated with the sugar mixture. Preheat oven to 375⁰F. Pour the peaches into an 8-or 9- inch pan. Using a tablespoon, scoop lumps of dough on top of the peaches. Brush the top of dough with nondairy milk and generously sprinkle with sugar. Bake for 35-40 minutes, or until the dough is thoroughly cooked and lightly browned on top. Be sure to rotate after 20 minutes, so that it bakes evenly. Makes 6 servings.