DESSERTS

*****************************************************************************

Praline Pumpkin Dessert
Vicki Rasmussen
(November 2014 Meeting)

Ingredients

• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 can (12 oz) evaporated milk
• 3 eggs
• 1 cup sugar
• 4 teaspoons pumpkin pie spice
• 1 box Betty Crocker™ SuperMoist™ yellow cake mix or spice cake mix
• 1 1/2 cups chopped pecans or walnuts
• 3/4 cup butter or margarine, melted
• Whipped cream, if desired
• Additional pumpkin pie spice, if desired

Directions

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
• Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
• Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
• To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

*****************************************************************************

Luscious Lemon Angel Roll
Joan Wilson
(July '99 Meeting)

• 1 pkg angel food cake mix
• 3/4 cup powdered sugar, divided
• 1 8 oz cream cheese, softened
• 1 lemon
• 7 drops of yellow food coloring (optional)
• 1 container of Cool Whip
• 1 jar of strawberry preserves (11-12 oz)

Preheat oven to 350.
Cut an 18 inch long piece of parchment paper and press into the botton and up the sides of a jelly roll pan.
Prepare cake mix according to directions and pour batter over parchment paper spreading evenly. Bake 30-35 minutes or until top springs back when lightly touched with fingertip.
Remove from oven to a cooking rack. Sprinkle 1/2 cup of powdered suger over cake. Place another sheet of paper over cake and carefully turn cake out at once, remove paper from cooked side of cake, and roll up cake in new paper to form a jelly roll. Cool completely.
Unroll cake and transfer to a breadboard, disgard the paper.Spread the cake with preserve
Combine cream cheese and remaining powdered sugar in a bowl and mix well.
Zest one lemon and juice the lemon retaining 1 tablespoon of juice. Add zest and juice to cream cheese mixture, whisk in food colouring if desired. Fold in 1 cup of Cool whip and gently spread this mixture over the preserves to within 1 inch of edge; re-roll. Sprinke with additional powdered sugar.
Slice using a serrated bread knife and serve with custard and additional preserves and cool whip.

• 1/2 lb. butter, softened
• 1 1/2 cups sugar
• 2 cups flour
• 1 egg
• 1-2 Tbsp. milk

Cream butter and sugar. Add the egg. Slowly add the flour.
Press into a 9" springform pan and smooth out.
As a glaze, spread 1-2 Tbsp. of milk on top with your hand.
Bake at 350 degrees for 45 to 60 min.
When cooled, cut into small diamond-shaped pieces for serving.

Top these tiny cheesecakes with whatever fruit strikes your fancy. The small size makes perfect party treats or light desserts.

• Nonstick spray coating
• 1/3 cup crushed vanilla wafers (8 wafers)
• 1-1/2 8-ounce tubs fat-free cream cheese, softened (12 ounces total)
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla
• 1/4 cup frozen egg product, thawed
• 3/4 cup red raspberries; blueberries; sliced, peeled kiwifruit; sliced strawberries; sliced, pitted plums, and/or orange sections
• 
  

Spray 10 muffin cups with nonstick coating. Sprinkle bottom and sides of each cup with about 1 teaspoon of the crushed vanilla wafers. Set pan aside.

In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add sugar, flour, and vanilla. Beat on medium speed until smooth. Add egg product and beat on low speed just until combined. Divide evenly among the muffin cups.

Bake in a 325 degree F. oven for 18 to 20 minutes or until set. Cool in pan on a wire rack for 5 minutes. Cover and chill for 4 to 24 hours. Remove cheesecakes from the muffin cups. Just before serving, top cheesecakes with fresh fruit.

• 1 1/4 C boiling water
• 1 C Oatmeal (not instant
• 1/2 C butter
• 1 C white sugar
• 1 C brown sugar
• 2 eggs
• 1/2 tsp salt
• 1 tsp vanilla
• 1 1/3 C flour
• 1 tsp cinnamon

Mix water and oats, let set for 20 min while creaming butter, sugars, eggs, cinnamon vanill and salt. Add oatmeal mixture . Mix together flour and soda and add to batter. Bake in 9x13 pan at 350 for 30 min. Cool. Spread topping on cooled cake and broil for 3-5 minutes until brown.

Topping:

• 6 Tbs butter
• 2/3 C brown sugar
• 1/4 C cream or milk
• 1 C coconut
• 1 C chopped walnuts or pecans

• 1 c. white sugar
• 3 eggs
• 1 (14 oz) can sweetened condensed milk
• 1 (12 fl. oz) can evaporated milk
• 1 T. vanilla

1. Preheat oven to 350 degrees
2. In a meduim saucepan over meduim-low heat, melt sugar until liquefied & golden in color. Carefully pour hot syrup into 9 inch round glass baking dish, turning the dish to evenly coat the bottom & sides of pan. (I warm the dish first & it makes it easier)
3. In a large bowl, beat eggs & then beat in both milks & vanilla. Pour over sugar in dish & cover with aluminum foil.
4. Bake in preheated oven 60 minutes. (I used a water bath.) Let cool completely.
5. To serve, invert on serving plate with edges after completely cooled.