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Dessert Recipes

Oh So Yummy Baked Pineapple


2 cans (8 ounces each) crushed pineapple in juice
1/2 teaspoon salt
1/2 cup sugar
3 tablespoons flour
3 eggs, beaten
2 cups fresh bread cubes
6 tablespoons melted butter


Preheat oven to 350 degrees. Spray a 2 quart casserole dish well with cooking spray. Place pineapple, juice and all, into a large mixing bowl. Sir in salt, sugar and flour.

Slowly add eggs and stir until all ingredients are mixed together well. Place bread cubes in a separate bowl.

Add melted butter and toss to cover well. Gently stir into pineapple mixture. Pour pineapple mixture into the prepared casserole dish. Bake 45 minutes. Serve warm.


Chocolate Boiled Cookies

1 ½ C. granulated sugar
¼ C. butter or margarine
1/8 tsp. salt
1 ½ Tbsp. cocoa
¼ C. milk
1 ½ C. quick cooking oatmeal
½ C. shredded coconut
½ Tbsp. vanilla
1 C. chopped nuts


Mix sugar, butter, salt, cocoa, and milk in a saucepan.

Bring mixture to a boil and cook for 1 minute. Remove from heat and stir in oatmeal, coconut, vanilla, and nuts.

Drop by spoonfuls onto waxed paper and let cool until firm.



Apple Cinnamon Dessert Topping


1 teaspoon butter
4 firm, tart apples, peeled, cored and sliced
1/2 teaspoon ground cinnamon


Place the butter in a skillet over medium heat. Allow the butter to melt completely.

Add the apples and stir to cover with the melted butter. Sprinkle the cinnamon over the top of the apples.

Continue cooking on medium heat about 10 minutes or until the apples are fork tender.

Top your favorite ice cream, pancakes, pound cake or any other dessert or food.


Warm My Heart Blueberry Pie


3 cups sliced peeled pears (3 to 4 med pears)
2/3 cups sugar
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups blueberries
1 teaspoon lemon juice
2 9-inch piecrusts
1 tablespoon butter, chilled, cut up


Place pears, sugar, flour, cinnamon and nutmeg in a large mixing bowl.  Stir until all ingredients are combined.  Carefully fold in blueberries and lemon juice.  Using a 9-inch pie plate, place one crust in the bottom being sure it fits snuggly to the bottom and sides of the pie plate.  Place the pie filling into the crust.  Dot the top of the pie filling with the cutup pieces of butter.  Place the second piecrust on top.  Crimp the edges and cut off any extra.   Make 4 small slits in the top crust to vent steam.   Bake 1 hour or until crust is a golden brown.


BBQ Bananas with Nuts

(serves 6)
6 under ripe bananas
Generous amount of whipped cream to serve
1 tbsp unskinned almonds
1 tbsp unskinned hazelnuts
¼ cup granulated sugar

In a small frying pan, place almonds, hazelnuts and sugar. Heat gently, constantly stirring, until the sugar has dissolved. Increase the heat and cook until the mixture resembles a toffee-like syrup.

Pour this mixture onto a non-stick baking sheet and place the sheet on a metal baking sheet on a wooden board. Set aside to cool off. It will become brittle when cold. Crush finely.

Cut a slit lengthways into the skin of each unpeeled bananas. Open out the banana skin slightly and using 3 tsp of the nut mixture per banana, fill the slit of each banana.

Reshape the bananas and wrap each one in aluminium foil. Make sure the top is sealed.

Reheat the BBQ and put the wrapped bananas onto the grill for about 8 – 10 minutes, turning them over halfway.

This is a delicious dessert and will be enjoying by the whole family!


Cranberry Pecan Pineapple Salad


2 cups whole cranberries
2 oranges, peeled
1 cup sugar
1 cup pecans, chopped
1 (3 ounce) package pineapple gelatin
1 1/2 cups pineapple juice, divided


Place the cranberries in a blender. Add the oranges. Blend until chopped fine.

Place 1/2 cup of the pineapple juice in a saucepan over low heat. Heat 2 minutes or until just about boiling.

Remove the pan of juice from the heat. Place the gelatin in the warm juice and stir to dissolve crystals completely.

Pour in the other 1 cup of juice. Place the sugar into the juice mixture and stir until dissolved.

Fold in the nuts and chopped fruit. Pour into a mold or a large bowl. Cover and refrigerate until the gelatin has set.


Apple Squares with Brown Sugar Topping


4 egg yolks
4 egg whites
1 cup sugar + 1 teaspoon sugar
1/2 teaspoon cinnamon + 1/4 teaspoon cinnamon
1 cup butter, melted + 1/3 cup butter, do not melt
1 1/2 cup flour
3 sweet apples, cored, peeled and thinly sliced
3/4 cup brown sugar
3 tablespoons water
1/3 cup corn syrup
1/4 cup sweetened condensed milk


Place the egg yolks in a large mixing bowl.  Add 1 cup sugar and the 1/2 teaspoon cinnamon to the eggs.  Beat 3 minutes.  Pour in the melted butter and beat an additional 1 minutes.  Add the flour and continue beating until the mixture becomes very smooth.  Place the egg whites in a separate bowl.  Beat until light peaks begin to form.  Place the beaten egg whites into the egg yolk mixture and mix to combine well. 

Heat the oven to 375 degrees.  Spray a square baking pan with a non stick cooking spray and dust with flour.  Pour the cake mixture into the prepared pan.  Place the apple slices on the top.  Put the 1 teaspoon of sugar and 1/4 teaspoon of cinnamon into a bowl and toss to combine.  Sprinkle over the top of the cake.  Bake 45 minutes or until a knife inserted in the center of the cake comes out clean.  

Place the brown sugar in a saucepan.  Pour the water in on top of the brown sugar.  Pour in the corn syrup and mix well.  Place the pan over medium low heat.  Cook 3 minutes, stirring continuously until the brown sugar has fully dissolved.  Add the butter and continue cooking 2 minutes, stirring constantly until the butter has melted.  Turn off the heat and add the milk to the mixture.  Stir to mix all together completely.  When the cake is done allow it cool about 10 minutes.  Cut the cake into squares. Serve with the warm topping poured over the top of square.   


Brown Sugar Cinnamon Pudding with Apple Slices


1 large egg
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
1/2 cup dark brown sugar
1 teaspoon freshly ground cinnamon
1 cup milk
1/4 teaspoon granulated sugar
2 tart apples, peeled, cored and cut in slices


Place the egg in a saucepan.  Add the cornstarch and salt.  Dump in the vanilla.  Mix together for 1 minute.  Place another saucepan over low heat. Add the butter and allow it melt completely. 

 Add the brown sugar and cinnamon to the melted butter.  Continue cooking over low heat about 30 seconds or until the butter and brown sugar has combined together.  Pour in the milk.  This will make the brown sugar hard but as the milk cooks the sugar will begin to melt. 

Cook 2 minutes or until all the brown sugar has dissolve being sure to stir occasionally.  Slowly add the hot milk to the egg mixture being sure to stir as you add it.  Place the egg mixture over medium heat.  Stir constantly until the mixture begins to boil. 

Immediately remove from the heat.  Pour the pudding into a large bowl.  If a skim begins to form on top of the pudding sprinkle the top with the 1/4 teaspoon of sugar to stop the skimming.  Place the pudding in the refrigerator to cool.  When ready to serve spoon the pudding into serving dishes and garnish with the apple slices.  

Mexican Chocolate Cookies

1 cup plain flour
1 tsp baking powder
½ tsp baking soda
2 tbsp cocoa powder
½ cup brown sugar
1 egg, lightly beaten
1/3 cup canola oil
1/3 cup good quality dark chocolate, cut into small pieces

Preheat the oven to 350°F.

In a mixing bowl, combine sugar, egg and oil and mix with a fork. Add the chocolate pieces and the sifted flour and cocoa powder. Mix gently!

With your hands knead the dough carefully and form balls with 1 tbsp of dough. Grease a baking tray and put the balls on the tray, leaving 1.5inches of room between them. Bake for about 12 minutes, let them rest on the tray for another 5 minutes and transfer the cookies onto a wire rack to cool.

Enjoy these beautiful chocolaty biscuits with a glass of milk!


Cherry Cheese “Cake” 


1 package white cake mix
2 (8oz) packages cream cheese, softened
2 ½ cups confectioner’s sugar
1 tub whipped topping
2 (21oz) cans cherry pie filling


Preheat oven to 350F.  Prepare the cake mix according to package instructions. 

Pour batter into two lightly greased 13 x 9 inch baking pans.  Bake at 350F for approximately 20 minutes or until golden and backed through.

In a bowl mix the cream cheese and sugar until fluffy.  Fold in the whipped topping and spread mixture over each cake. 

Top the cakes with cherry pie filling and chill for approximately 4 hours (or longer) until set.


Easy Lemon Drop Cookies

1 1/2 cups flour
1 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup butter
1 egg
1 teaspoon lemon extract

Mix butter and sugar in large bowl until creamy. Mix in egg and lemon extract.

In another bowl sift together flour, baking powder and salt. Add flour mixture to butter mixture and mix well.

Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350F for 9 to 10 minutes or until lightly golden.

Cool for 5 minutes before removing to wire rack to cool completely.

Easy Pumpkin Pie


2 cups pureed pumpkin
2 eggs (beaten)
1/2 teaspoon salt
1 1/4 cups brown sugar
1 (12 ounce) can evaporated milk
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cinnamon
1/4 cup butter (melted)
1 pie crust


In a large bowl, combine all ingredients and mix well.  Pour batter into pie crust.  Bake in preheated oven at 350F for approximately 60 minutes or until set through.




1 pkg cream cheese
1 cup whipped cream
½ cup powdered sugar

Blend all ingredients together and use to top pie.



Everyday Waffles


3 large eggs
1 2/3 cups milk
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
¼ cup melted butter or margarine


Beat the eggs well in a large bowl using an electric mixer.  Add the milk.  Combine all the dry ingredients in a separate bowl and add to the milk/egg mixture.  Mix until just blended and add the melted butter, mix again. 

Heat the waffle iron. 

It will be ready once you a drop of water evaporates on it.  Spoon the batter into the waffle iron compartments. 

Cover and cook until ready (your waffle iron may have a setting to let you know it’s finished) or watch for when it stops steaming.

Remove waffle and keep covered until you finish cooking remaining waffles.


Lemon butter cookies

3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups sugar
3/4 cup butter (room temperature)
1 large egg
1/4 cup fresh lemon juice
2 tablespoons finely grated lemon peel (optional)

Mix together flour, salt and baking soda in bowl and set aside. In a large bowl, mix together butter and sugar until creamy.

Beat in egg, lemon just and lemon peel. Gradually blend in flour mixture. Roll the dough into 2, 9-inch log shapes.

Wrap in cling wrap and refrigerate until firm (about one hour). Cut dough into ¼-inch thick slices. Sprinkle slices with sugar (optional) and place on lightly greased cookie sheets.

Bake at 350F for about 10 to 12 minutes or until golden around edges. Cool for 5 minutes before removing to wire rack to cool completely.

Cinnamon Butter Cookies


1 cup butter (or you can substitute ½ cup butter, ½ cup margarine)
1 cup sugar
3 eggs, beaten
2 teaspoons cinnamon
½ teaspoon nutmeg
3 ½ cups unbleached all-purpose flour
1 teaspoon vanilla extract


In a large bowl beat the butter and sugar together.  When light and fluffy add the beaten eggs and beat until well blended.  Stir in 1 teaspoon of the cinnamon, all the nutmeg, flour and vanilla extract. Stir until mixed through.  Shape into a log shape and wrap with cling film.  Place in refrigerator for approximately 4 hours until chilled.

Preheat oven to 350F and grease two cookie sheets. 

Unwrap the dough and place on a lightly floured surface.  Cut into ¼ inch slices and place an inch apart on cookie sheets.  Bake approximately 8 to 10 minutes or until golden and baked through.  Mix the remaining teaspoon of cinnamon and a little sugar and sprinkle over the cookies as soon as they come out of the oven.  Transfer to wire racks to cool completely.

Super Creamy Cupcakes




1 package cream cheese (softened)
1/2 cup white sugar
1 egg
1 cup mini chocolate chips
1 package chocolate cake mix




Preheat oven to 350F. Line cupcake pan with cupcake papers.


Prepare chocolate cake mix according to package instructions and set aside.


In a separate bowl mix together sugar and cream cheese until smooth. Beat in egg and mix well. Gently fold in the chocolate chips. Fill cupcake cases 1/2 full of chocolate cake batter.


Then add 1 full teaspoon of cream cheese mixture to center. Top with more chocolate cake batter.


Cupcake cups should be 3/4 full. Bake at 350 for 20-30 minutes or until tops spring back when lightly touched in center. Cool 1 minute before removing from pan to cool completely.



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