Category Archives: Dessert - Page 2

Disneyland Fritters

Posted by on 6 November 2009 No comments

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  • 1/2 cup butter
  • 1 cup boiling water
  • 1/4 tsp salt
  • 1 3/4 cup flour
  • 4 eggs
  • oil for deep frying (about 4 cups)
  • sugar

Melt butter in boiling water on high heat. Reduce heat to medium; add salt and flour and beat vigorously until mixture leaves sides of pan. Remove from heat immediately. Transfer mixture to mixing bowl and cool slightly. Add eggs 1 at a time, beating vigorously.

Heat oil to 375 F

Dip tablespoon first in oil then fill with batter. Drop into hot oil. Do not crowd pan. Cook fritters until browned on both sides, turning to brown evenly. Remove with slotted spoon. Drain on paper towels. Roll in sugar. Serve hot or cold.

Homemade Coconut Ice Cream

Posted by on 4 July 2009 No comments

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  • 1-13.5 oz can Coconut milk
  • 1/4 c Milk
  • 1 3/4 c Sugar
  • 1/2 tsp Salt
  • 2 c Half and Half
  • 1 tsp Vanilla extract
  • 4 cups Whipping cream

Scald coconut milk and milk until bubbles form around edge. Remove from heat. Add sugar and salt and stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed in your ice cream maker.

Note: This recipe makes 4 quarts of ice cream. If your ice cream maker is smaller you will want to freeze it in batches.

Jello Eggs and Jello Beans

Posted by on 13 April 2009 2 comments

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  • 1-8 servings box of any flavor of Jello or 2-4 servings boxes
  • 1 1/2 c boiling Water

You will also need a Jello egg and Jello bean mold.

Grease the molds by either spraying with nonstick spray or wiping with an oiled paper towel.

Dissolve gelatin in the hot water and using a funnel pour into the Jello egg mold first, then whatever gelatin doesn’t fit in the Jello eggs mold pour into the Jello beans mold.

Chill eggs for at least 3 hours, beans won’t take as long to set.

Carefully remove eggs and beans from their molds to serve.

Chocolate Cheesecake

Posted by on 20 February 2009 No comments

Crust:

  • 1 1/2 c Crushed vanilla wafers
  • 1/3 c Cocoa
  • 1/3 c Powdered sugar
  • 1/3 c Butter, melted

Filling:

  • 2-8oz pkg Cream cheese
  • 1 c Sugar
  • 2 tsp Vanilla
  • 1/3 c Cocoa
  • 2 Eggs
  • 8 oz Sour cream

To make the crust:

Crush wafers until fine, blend very well with cocoa and powdered sugar until it’s a consistent mixture. Add melted butter, mix well. Press into bottom of an 8 inch springform pan.

To make the filling:

Mix softened cream cheese with sugar, add eggs one at a time mixing in between. Stir in vanilla. Add cocoa and sour cream, mix well. Bake at 325 for 30-35 minutes. Let chill until firm, preferably overnight.

Double Layer Pumpkin Cheesecake

Posted by on 20 February 2009 No comments

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Crust:

  • 1 1/2 c Graham cracker crumbs
  • 1/4 Sugar
  • 1/2 c Butter (one stick), melted

Filling:

  • 2-8oz pkg Cream cheese, softened
  • 1/2 c Sugar
  • 1/2 tsp Vanilla
  • 2 Eggs
  • 1/2 c Pumpkin puree
  • 1/2 tsp Cinnamon
  • 1 pinch Ground cloves

To make the crust:

Mix the graham cracker crumbs and the sugar together, and stir in the melted butter. Press firmly into the bottom of an 8 inch springform pan.

To make the filling:

Preheat oven to 325. In large bowl, combine cream cheese, sugar and vanilla; beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter, and spread into bottom of crust. Chill 30 min-1 hr or until slightly set.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over batter in the crust. Bake in preheated oven for 30-40 min, or until center is ALMOST set. Allow to cool, then refrigerate for 3 hours or overnight.

Banana Pudding

Posted by on 31 January 2009 No comments

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  • 2-3.7 oz boxes of instant Banana pudding mix
  • 4 cups Milk
  • Vanilla wafer cookies
  • 3-5 Bananas

Make up the pudding and chill until set (usually about 10 minutes).

Lay banana slices along the bottom of the dish, you are using. Place a layer of vanilla wafer cookies on top of the banana layer, then cover with a layer of banana pudding. Continue layering the bananas, cookies and pudding until you run out of bananas or pudding or you reach the top of the dish. 😉 Chill until ready to serve.

This recipe is best made just an hour or so before you intend to use it. Making it the night before is not recommended because the cookies get really soggy and the bananas turn brown.