Other Desserts

Apple Crisp

6 c. apples peeled & sliced

3/4 c. flour

1 T. lemon juice

1 t. cinnamon

1/4 c. water

1/3 c. butter

3/4 c. brown sugar

Place cut apples in buttered baking dish. Mix water and lemon juice and sprinkle over apples in pan. In a bowl, mix sugar, flour and cinnamon. Cut in butter with pastry blender until crumbly. Sprinkle crumb mix over apples. Bake at 375 degrees about 30 minutes or until apples are soft and pudding is bubbly.

3/4 c. cocoa

3 eggs

1/4 c. oil

1 t. vanilla

3/4 c. butter, melted

1 C. flour

2 C. sugar

Line a 13"x9" baking pan with foil and grease. Mix cocoa, oil and butter together until smooth. Stir in sugar, eggs, vanilla and  flour, mixing well after each ingredient. Spread mixture into baking pan and bake at 350 degrees for 30 minutes or until toothpick in center comes out with crumbs. Cool in pan. 

Fudge

1 lb. powdered sugar

1/4 c. butter

1/3 c. cocoa

1 t. vanilla

1/4 c. milk

1/2 c. chopped nuts (optional)

Combine sugar and cocoa in microwave safe bowl. Add milk and butter, but DON'T stir. Heat uncovered 2 minutes. Stir just to combine ingredients. Add vanilla (and nuts if using). Pour into greased 8" square dish and refrigerate 1 hour.

Gingerbread

1 1/2 c. flour

1/2 t. baking soda

1/4 c. brown sugar

1/2 c. shortening

3/4 t. cinnamon

1/2 c. molasses

3/4 t. ginger

1 egg

1/2 t. baking powder

In a bowl, combine dry ingredients. Add remaining ingredients and 1/2 cup water. Beat with electric mixer on low-medium speed until combined. Beat on high 2 minutes. Pour into greased and floured 8x8x2" baking pan. Bake at 350 degrees for 35-40 minutes until toothpick comes out clean. Cool on rack 10 minutes. Remove from pan; serve warm.

Ice Cream

1 T. sugar

Ice

1 1/2 c. milk

6 T. salt

1/4 t. vanilla

2 zip lock bags: 1 pint sized, 1 gallon sized

In pint sized bag, mix sugar, milk and vanilla. In gallon sized bag, place pint size bag, ice to fill, and salt. Make sure bags are sealed well and shake for 5-10 minutes. (You can add additional items for flavoring, ie. orange juice, pureed fruit, chocolate chips, etc.)

Vanilla Cream Pie

3/4 c. sugar

1 T. butter

1/4 c. corn starch (or 1/2 c. flour)

1 1/2 t. vanilla

3 c. milk

Baked pastry shell

4 eggs

Meringue (see recipe below)

In medium saucepan combine sugar and cornstarch (or flour). Gradually stir in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more and remove from heat. Separate egg yolks from whites. Beat yolks lightly with fork. Gradually stir 1 cup hot filling into yolks. Bring all to a gentle boil. Cook and stir for 2 minutes more and remove from heat. Stir in butter and vanilla. Pour hot filling into baked pastry shell. Evenly spread meringue over hot filling; seal to edge. Bake at 350 degrees for 15 minutes. Cool on a wire rack. Cover and chill to serve.

Meringue

4 egg whites

1/2 t. cream of tartar

1 t. vanilla

1/2 c. sugar

Bring egg whites to room temperature. In mixing bowl, combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed about one minute or until soft peaks form. Gradually add sugar 1 tablespoon at a time, beating on high speed about five minutes until stiff glossy peaks form and sugar dissolves. Spread over hot pie, seal to edges.