Apple Crisp

4 each Fuji and Granny Smith apples
1 1/2 cups sugar
2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups oats
1 1/2 cups flour
1 1/2 cups brown sugar
2/3 cup butter, melted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon nutmeg


Mix the first 5 ingredients, place in a bottom of a 9x13 greased pan. Combine the rest of the ingredients and sprinkle over apples. Bake at 350 degrees for 40 minutes.

Apple Dip

8 ounces cream cheese, softened
3/4 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla
granny smith apple, sliced


Mix all ingredients until smooth. Serve with apple slices.

Blueberry Angel Cake

8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip®, thawed
14 ounces angel food cake, prepared
1 can blueberry pie filling


Cut cake into 1 inch cubes. Beat together cream cheese and sugar. Fold in cool Whip and cake cubes. Press evenly into an ungreased 9x13 pan. Top with pie filling, cover and refrigerate at least 2 hours.

Broken Glass

1 small cherry jello
1 small lemon jello
1 small lime jello
4 1/2 cups boiling water
1 package unflavored gelatin
1/4 cup cold water
24 squares graham crackers, crumbled
1/2 cup butter, melted
1/2 cup sugar
1 cup pineapple juice
1 pint Cool Whip®


Dissolve each package of Jello in 1 1/2 cups hot water. Pour each into a shallow pan and refrigerate until set. Mix cracker crumbs, butter and sugar, press into a 9x13 pan, reserve 1/4 cup of mixture. Dissolve 1 envelope unflavored gelatin in cold water. Heat pineapple juice in pan. When juice is hot (not boiling) stir in dissolved unflavored gelatin, remove from heat and let cool until slightly syrupy. When Jello is set cut into cubes. In bowl mix cool whip and juice mixture. Carefully blend Jello cubes and cool whip and pour over graham cracker crust. Sprinkle reserved graham cracker crumbs on top. Refrigerate overnight until set.

Caramel Apple Snicker Salad

           1 small instant vanilla pudding mix
           1/2 cup milk
           12 ounce cool whip
           1/2 cup caramel sauce
           2 cups apples, cored and chopped
           2 cups Snicker bars, cut into bite size pieces
           1 cup mini marshmallows

           In a large mixing bowl combine pudding mix
           and milk, mix for 2 minutes. Fold in cool whip
           and caramel sauce. Add apples snickers and
           marshmallows, stir to combine. Cover and 
           refrigerate at least 3 hours.

          

Caramel Apple Square

3 large, 4 medium apples, peeled and sliced
1/2 cup water
1 cup sugar, divided
2 1/2 tablespoons flour
2 1/2 tablespoons cinnamon
1 3/4 cups flour
1 cup quick-cooking oats
1/2 cup brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cold
20 caramels
1 can sweetened condensed milk


Preheat oven to 375 degrees. In a pan put apples, water and 1/2 cup sugar, cook until thoroughly steamed. Combine 1/2 cup sugar 2 - 3 tablespoons flour and cinnamon; add to cooked apples, set aside. In a large bowl combine flour, oats, sugar, baking soda and salt; cut in butter until mixture is crumbly. Reserve 1 1/2 cups crumb mixture; press remainder on bottom of 13x9 pan. Bake 15 minutes. Melt caramels with sweetened condensed milk over low heat until smooth. Spoon apples over baked crust, top with caramel mixture and top with reserved crumbs. Bake for 20 minutes or until set.

Caramel Apple Trifle

1 package yellow cake mix
6 cups cold milk
3 packages vanilla pudding mix, instant 3.4 oz
1 teaspoon apple pie spice, * see note
12 1/4 ounces caramel topping, divided
2 cans apple pie filling, 21 oz.
32 ounces cool whip Lite®, divided


Prepare cake per directions in 2 round cake pans. Cool completely. In a large bowl mix pudding, milk and spices for two minute, let stand for 2 minutes to a soft set. Cut one cake to fit in the bottom of the trifle bowl. Poke holes in cake with a wood dowel; gradually pour 1/3 of caramel sauce over cake. Cover with half of the pudding; 1 can of apple filling, then half of the cool whip. Beginning with the second cake repeat layers. Cover with reserved caramel topping. Refrigerate until serving.

* Note : Apple spice substitute; mix together 1/2 teaspoon ground cinnamon, 1/4 teaspoon of nutmeg, 1/8 teaspoon of allspice and a dash of ginger.

Chocolate Cobbler

1 cup self-rising flour ***
1/2 cup sugar
2 tablespoons baking cocoa
1/2 cup milk
3 tablespoons oil
1 cup brown sugar, packed
1/4 cup baking cocoa
1 3/4 cups hot water


Combine flour, sugar and 2 tablespoons cocoa. Stir in milk and oil until well blended and smooth. Pour into a greased 8x8 pan. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over top, do not stir. Bake at 350 degrees for 40-45 minutes or unitl top of cake springs back when touched. Serve warm with ice cream or frozen yogurt.

***As a substitute for self rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoons salt in a 1 cup measuring cup. Add flour to make 1 cup.

 

Chocolate Cream Dessert

3/4 cup butter, cold
18 1/4 ounces chocolate cake mix
1 egg, lightly beaten
8 ounces cream cheese
1 cup powdered sugar
16 ounces Cool Whip®
3 cups cold milk
2 small chocolate pudding mix, instant


In a bowl cut butter into cake mix until crumbly. Add egg and mix well. Press into a greased 9x13 pan. Bake at 350 degrees for 15-18 minutes or until set; cool completely. In a small bowl beat cream cheese and sugar until smooth, fold in 1 cup cool whip, spread over cooled cake. Mix pudding mix and milk for 2 minutes, pour over cake. Chill for 1 hour, top with remaining cool whip.

Chocolate Dessert Topping

           1/2 cup butter
           12 ounce evaporated milk
           2 cups powdered sugar
           2/3 cup chocolate chips
           1 teaspoon vanilla

           In a large sauce pan melt butter over
           medium heat. Add evaporated milk; mix
           well. Add powdered sugar and chocolate
           chips. Bring to a boil, stirring often. Boil
           for 8 minutes; stirring constantly. Remove
           from heat, add vanilla, mix well.

Chocolate Peanut Butter Trifle

1 chocolate cake mix
10 ounces peanut butter chips
4 1/4 cups milk, divided
1/2 cup whipping cream
1/4 teaspoon vanilla extract
2 chocolate pudding mix, instant 5.9 ounce
12 ounces Cool Whip®, thawed
4 nestle crunch bars, crumbled


Prepare cake mix as directed.  In a pan combine chips,1/4 cup milk and cream, over low heat cook and stir until
smooth. Remove from heat, add vanilla, cool to room
temperature. Mix 4 cups of milk with the pudding mix.
in a trifle bowl, Crumble 1/2 of the cake into the bottom,
top the cake with half of the peanut butter mixture, then
half of the pudding, then half of the cool whip, then half
of the candy bars; repeat.

Churros

           2 cups water
           2 tablespoon butter
           2 tablespoon sugar
           1 teaspoon vanilla extract
           1/2 teaspoon salt
           2 cups flour
           2 eggs
           
           1/2 cup sugar
           3/4 teaspoon cinnamon

           3/4 cup heavy cream 
           4 ounces semisweet chocolate chips
           pinch of salt
           1/4 teaspoon vanilla extract

           On a cookie sheet put parchment paper
           and spray with non stick spray.

           In a large pan combine water, butter, sugar
           and vanilla; bring to a boil. Remove from
           heat add the flour and stir until combined.
           Put dough into a stand mixer and mix for
           1 minute to cool slightly. Add eggs 1 at a time,
           mixing well after each.  Using a piping bag with 
           a closed star tip pipe dough 6 inches long on the
           cookie sheet. Place in the refrigerator for 15-60
           minutes. Heat oil in a large pan to 375 degrees.
           Fry dough until golden brown, about 6 minutes.
           Drain on a paper towel. Combine sugar and
           cinnamon and roll churros to coat lightly.

           In a a pan heat cream to almost boiling. In a bowl
           combine heated cream to chocolate chips, let sit for
           5 minutes, stir well, add vanilla and salt and mix well.

         

Eclair Torte

1/2 cup butter
1 cup water
1 cup all-purpose flour
1 1/2 teaspoon sugar
4 eggs
8 ounces cream cheese, softened
4 cups milk
3 packages instant vanilla pudding mix, 3 ounces each
1 pint cream, whipped
chocolate syrup


Melt butter in water. Add flour, sugar and cook, stirring
constantly, until it forms a ball. Turn into a bowl and beat
in eggs one at a time, beating well between each. Spread
flat on a greased rimmed cookie sheet pan. Bake at 400
degrees for 20-25 minutes. Cool. Mix together cream
cheese and milk and beat until smooth. Add instant pudding,
one package at a time. Spread over cooled shell. Top with
whipped cream and drizzle chocolate syrup on top.
Chill at least one hour before serving.

 

Krunch Kone Topping

                     10 ounce toffee coated peanuts
                     3 ounces sprinkles

                    Put peanuts in food processor, pulse until finely chopped.
                    Mix in sprinkles.  Serve over ice cream, maybe a cone.

Nutella Bread Pudding

12 cups challah bread, cut into 1" cubes
1/2 cup semisweet chocolate chip
2 cups heavy cream
2 cups whole milk
9 each egg yolk
1 cup Nutella
3/4 cup sugar
4 teaspoons vanilla
3/4 teaspoon salt
--Topping --
2 tablespoons brown sugar
1 tablespoon sugar


Line a slow cooker with aluminum foil, put an extra layeracross from control panel.

Heat oven to 225 degrees. Spread bread cubes on a baking
sheet, bake for 40 minutes until crisp. Toss halfway through.

After the bread cools mix with chocolate chip and
pour into crockpot.

In a large bowl combine cream, milk, egg yolks, Nutella,
sugar, vanilla and salt. Pour over bread in slow cooker; push
bread into mixture.

Mix topping an sprinkle over pudding.

 Cook on low for 4-5 hours.

Pay Dirt Trifle

28 each Oreo cookies
8 ounces cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
3 1/3 cups cold milk
2 small instant French Vanilla pudding mix
8 ounces Cool Whip®


In a food processor finely crush Oreo cookies set aside 2 tablespoons for topping. In a large mixing bowl beat cream cheese, butter and sugar until well blended. In a separate bowl mix pudding and milk for 2 minutes; add to cream cheese mixture; fold in cool whip. Place half of the crumbs into a trifle bowl, top with half of the pudding mixture; repeat , and top with reserved crumbs.

Snickerdoodle Cobbler

1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon salt, divided
2 teaspoons cinnamon, divided
3/4 cup sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup brown sugar
1 3/4 cups hot water


Preheat oven to 350 degrees. Spray a 8x8 pan lightly with cooking spray. In a large bowl whisk together flour, baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, sugar, milk, oil and vanilla until smooth. Pour into prepare pan. In a small bowl combine brown sugar, 1/2 teaspoon salt and 1 teaspoon cinnamon; sprinkle over batter. Slowly pour hot water over sugar mixture, do not mix.. Bake for 45 minutes. Let cool for 20 minutes. Serve with ice cream.

Sopaipillas

1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon shortening
1/3 cup warm water
oil for frying


In a bowl combine flour, powder and salt. Cut in shortening until mixture resembles crumbs, gradually add water stirring with a fork, the dough will be crumbly. On a floured surface knead dough for 3 minutes or until smooth. Cover and let rest for 10 minutes. Roll out to a 12"x10" rectangle. Cut into 12 squares. Heat 2 inches of oil to 375 degrees. Fry dough for 1-2 minutes per side. Drain. Serve with powdered sugar or honey.

Strawberry Cobbler

           3 cups strawberries, washed, hulled and cut into small pieces
           3/4 cup sugar
           1 cup flour
           2 teaspoon baking powder
           1/4 teaspoon salt
           3/4 cup sugar
           1 cup milked, warmed
           1/2 teaspoon vanilla extract
           8 tablespoons butter, melted

           Combine strawberries and sugar in a sealable container, mix well, 
           refrigerate overnight.

           Next day, preheat oven to 375°. Grease an 11x7 pan.
           In a bowl combine flour, baking powder, salt and sugar, mix well.
           Add milk, vanilla and butter. Mix to combine (do not overmix). 
           Pour mixture into prepared pan. Using a slotted spoon place
           strawberries over top of the batter, drizzle 2-3 tablespoons of sauce
           from strawberry container over strawberries.  Bake for 35-40 minutes.
           Cool for 30 minutes.

Strawberry Rhubarb Crisp

                     3/4 cup sugar
                     3 tablespoon cornstarch
                     2 cups fresh rhubarb, sliced
                     3 cups strawberries sliced
                     2 cups old fashioned oats
                     1 cup packed brown sugar
                     1 cup butter, melted
                     2/3 cup flour
                     2 teaspoon cinnamon


                     In a large bowl combine sugar and cornstarch.
                     Add rhubarb and strawberries; toss to coat.
                     Set aside.

                     In a separate bowl combine the rest of the
                     ingredients; combine until it resembles coarse
                     crumbs.  Sprinkle 1/2 of crumbs in the bottom
                     of a 8x8 pan; pack down. Next add the strawberry
                     rhubarb mixture. Finally add the remainder of the
                     crumbs on top.
                    
                     Bake at 350 degrees for 45 minutes.

   
                   

Toffee Balls

14 squares graham crackers. crushed
1/4 cup crunchy peanut butter
1 tablespoon cinnamon
2 tablespoons sugar
12 cups vanilla ice cream


Mix everything but ice cream with a fork. Quickly form ice cream into balls, and coat with crumb mixture. Cover and freeze. Serve with chocolate sauce

Vanilla Ice Cream

1 cup cream
2 cups whole milk
2/3 cup sugar
1 each vanilla beans
1/3 cup sugar
4 each egg yolks


Combine 1 cup cream and 2 cups whole milk with 2/3 cups sugar and split vanilla bean. Stir over med heat 10-12 min until mixture reaches 180 degrees. Remove from heat and cover. Let sit for 15 minutes. Combine 1/3 cup sugar with 4 egg yolks. Wisk until light. After 15 min, remove cover from milk mixture, and add 1/3 cup milk mixture to egg mixture and whisk well. Add 2 more additions of 1/3 cups milk mix to eggs, then add all the milk/ egg mix back into the pan and mix over med heat for 10 min. Strain and put in fridge over night.

 

Wisconsin State Fair Cream Puffs

1 cup water
6 tablespoons butter
1 cup flour
1 tablespoon sugar
1/8 teaspoon salt
4 egg
2 tablespoons milk
1 egg yolk, lightly beaten
2 cups whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla


Over medium heat bring water and butter to boil. Add flour, sugar and salt all at once; stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each one. Beat unitl smooth. Drop by 1/4 cupfuls 2 inches apart on greased baking pan. Combine milk and egg yolk, brush over puffs. Bake at 400 for 25 minutes then at 325 degrees for 20 minutes; cut a small slit in puff and return to oven, turn oven off and leave door open for 20 minutes. Whip cream until soft peaks form. Gradually add sugar and vanilla, beating until almost stiff. Split puffs: remove sof dough. Add filling replace tops, dust with powdered sugar. Refrigerate.