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Life is uncertain, so eat desert first!

Updated 5/31/01

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~Tapioca Pudding with Strawberry-Rhubarb Sauce~

For the Pudding:

1/4 cup quick-cooking tapioca
6 tablespoons sugar
3 cups milk
2 eggs, well beaten
1 teaspoon vanilla extract

For the Sauce:

1 basket (1 pint) strawberries
1/2 pound rhubarb, in 1/2-inch widths
6 to 8 tablespoons sugar
2 tablespoons fresh orange juice

To make the Pudding: combine tapioca, sugar, milk and eggs in a saucepan. Let stand 5 minutes. Cook over moderate heat, stirring constantly, until mixture comes to a rolling boil. Immediately remove from heat, transfer to a bowl and stir in vanilla extract. Let cool without stirring, then cover and chill. Pudding will thicken as it cools.

To make the Sauce:

To make the Sauce: Hull and quarter strawberries. In a saucepan, combine strawberries, rhubarb, 6 tablespoons sugar and orange juice. Bring to a simmer over moderate heat, stirring to dissolve sugar. Cover, adjust heat to maintain a gentle simmer and cook until fruit softens and forms a sauce, about 10 minutes. Watch carefully to make sure mixture doesn't boil up and spill over the pan. Uncover, stir well, then taste. Add up to 2 tablespoons more sugar if necessary, then transfer to a bowl to cool. Cover and refrigerate until cold.

To serve, put a generous tablespoon of Strawberry Rhubarb Sauce in each of 6 balloon wine glasses or compote dishes. Top with 1/2 cup tapioca.

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~Pecan Sandie Dessert~

1 bag Pecan Sandies
1/4 Cup softened margarine
2 Packages instant vanilla pudding
2 Cups milk
1 qt. butter pecan ice cream, softened
8 oz. Cool Whip

Crush all the Pecan Sandies (save a little to sprinkle on top) and mix with 1/4 cup softened margarine. Spread into 9 x 13-inch pan or a little larger, if available. Beat until thick, pudding, milk (fold in or beat in) and butter pecan ice cream. Pour on top of Sandie spread. Top with Cool Whip. Sprinkle with remaining cookie mixture or 4 large crushed Heath bars. Refrigerate but do not freeze.

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~Old Fashioned Rice Pudding~

2 quarts whole milk
1 cup of long grain rice (not instant)
1 cup of sugar
2 eggs Raisins
1 tbsp. vanilla
Cinnamon

Put milk,rice and sugar in pot. Bring to a boil and let simmer till rice is cooked and tender. Beat eggs, take a little milk, rice and sugar and add to eggs to temper them, return eggs and milk mixture to pot, add vanilla and raisins. Let cook until pudding starts to thicken. If pudding gets too thick, add a little more milk. Cool. Turn into serving bowl and sprinkle with cinnamon.. Refrigerate.

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Graham Cracker Chocolate Chip Dream Squares

1-1/2 graham cracker squares
1/4 c.light brown sugar
6 Tbsp. butter, melted
1-12 oz. pkg. chocolate chips
1 c. flaked coconut
1 c. chopped pecans
1-7 oz. jar marshmello creme
1 Tbsp. milk
1 tsp. vanilla

In a med. bowl, combine crumbs, brown sugar, and butter. Press into a 13 X 9 inch baking pan. Bake at 350 degrees for 10 minutes. Remove from oven. In a small bowl combine chips, coconut, and pecans. Sprinkle evenly over crumb
layer. Thin marshmello creme with milk and vanilla. Dizzle over the top. Return to the oven and bake another 15 minutes. Cool before cutting. Makes 4-5 dozen. Very easy and good.

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~Cherry Chocolate Mousse~

Spectacular and easy!

1 package (3.4 oz.) chocolate instant pudding mix

1 can cherry pie filling

2 cups cold milk

2 cups non-dairy whipped topping, thawed

1. In a small bowl with an electric mixer, combine pudding mix and milk. Beat on low speed 1-2 minutes, or until well blended.

2. Allow pudding to thicken slightly, then stir in cherry filling. Gently fold in whipped topping.

3. Spoon into parfait glasses or other dessert dishes; chill for 2 hours. Makes 8 servings.

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~Fruit Filled Quesadillas~

10 (10") flour tortillas

2 tsp. melted butter or margarine

1 can (21 oz.) Pie Filling, any variety

1 tub (12 oz.) soft, low-fat cream cheese (optional)

 

Lightly brush one side of tortilla with butter or margarine. Spread the tortilla with a thin layer of cream cheese, if desired. Spread about 1/4 cup filling on one-half of the tortilla, then fold the tortilla in half, pressing slightly to seal the edges.

2. In a large skillet on medium-low heat, cook the tortilla until lightly browned (about 4 minutes); turn and brown the other side.

3. To serve, dust with confectioners' sugar or cinnamon sugar. Each quesadilla may be served whole or cut into 3-4 wedges before serving. Serve hot.

Makes 10-20 servings

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~Rhubarb Butter Crunch~

3 c. sliced rhubarb, fresh or frozen (thawed)
1 c. white sugar
1-1/2 c. plus 3 T flour
1 c. brown sugar
1 cup rolled oats
1/2 c. butter
1/2 c. shortening

Mix rhubarb, white sugar and 3T flour together.Put into an 8x10 pan. Combine brown sugar, oats, and remaining flour together. Blend
until it resembles course cornmeal. Bake at350 degrees for 40-45 minutes..until brown and bubbly.
Serve warm or cold with whipped cream or ice
cream.

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~Lemon Chiffon Delight~

 

1 envelope unflavored gelatin
1/2 c. plus 2 Tbls sugar
2 cups skim milk
4 eggs, separated
2 tsps lemon extract
2 tsps grated lemon peel

2 cups sliced strawberries, or raspberries or blueberriesCombine gelatin and sugar in a med-heavy saucepan. Beat together milk and egg yolks. Add to gelatin and stir until smooth. Cook over low heat, stirring constantly, 5 to 7 minutes, or until mixturet hickens slightly. Do NOT boil. Chill until mixture mounds when dropped from a spoon. Fold in lemon extract and grated lemon peel.Beat egg whites (at room temperature) until stiff peaks form. Fold gelatin mixture gently into egg whites. Spoon into 8 parfait glasses with layers of berries..ending with berries on top. Chill 1 hour.Yield 8 servings at 116 calories each.

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~Pumpkin Bread Pudding With Cinnamon Sauce~

 

1 1/2 cups canned pumpkin
1 cup whipping cream
1 cup half and half--or 1 cup light cream
2/3 cup packed brown sugar
2 eggs -- beaten
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
5 cups French or Italian bread
--1/2 inch cubes

~Cinnamon Sauce~

1 1/2 cups milk
1/2 cup whipping cream
4 egg yolks
1/3 cup sugar
1/2 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 tablespoon butter or margarine

In a large mixing bowl, whisk together all the ingredients except the bread and the Cinnamon Sauce.   Stir in the cubed bread.   Cover and chill for 30 minutes. Transfer mixture to a buttered 2-quart casserole.   Bake in a 400 oven for about 50 minutes or till the knife inserted near the center comes out clean.

CINNAMON SAUCE:

In a large saucepan, combine 1 1/2 cups milk and 1/2 cup whipping cream.   Heat till the mixture almost simmers.   Meanwhile, in a large mixing bowl, lightly beat 4 egg yolks.   Beat 1/3 cup sugar and 1/2 teaspoon cornstarch into the mixture.   Slowly whisk about half of the hot milk mixture into the egg yolk mixture.   Return all the mixture to the saucepan and whisk till combined.   Cook and stir over medium heat till the mixture thickens enough to coat a metal spoon.   (A thermometer will register 180 to 190 degrees ).   Immediately pour the hot mixture into a bowl.   Stir in 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla and 1 tablespoon butter or margarine.   Serve the sauce with the warm pudding.

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~Pumpkin Squares~

2 dozen graham crackers (crushed)
l 1/2 cups sugar
1/2 cup margarine
5 eggs
1 -8 oz. pkg. cream cheese
1/2 teaspoon salt
2 teaspoons cinnamon
1 envelope plain gelatin
1/4 cup cold water
2 cups fresh pumpkin

Mix graham cracker crumbs, margarine and 1/3 cup sugar together, and pack in a 9" by 13" pan. Combine 2 eggs, 2/3 cup sugar and cream cheese, and beat until light and fluffy. Pour mixture over graham crackers and bake for 20 minutes at 350". Remove and cool. Separate 3 eggs, combine the yolks, pumpkin, 1/2 cup sugar, salt and cinnamon in the top of a double boiler, and cook over boiling water for 5 minutes, stirring often. Remove from heat. Sprinkle gelatin over water in a small pan and stir over low heat until dissolved. Add to mixture in double boiler, and let cool. Beat egg whites until stiff. Fold into mixture, and pour over baked layers. Refrigerate and serve with whipped cream

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Cinnamon Pudding Cake

1 c. sugar

2 T butter

1 c. milk

2 c. all purpose flour

2 tsp. baking powder

2 tsp. cinnamon

1/4 tsp. salt

Mix all ingredients together and blend well. Pour into a greased 13X9 inch baking pan. Add topping

Topping:

2 c. brown sugar

2 T. butter

1-1/4 c. water

Combine all topping ingredients in a saucepan. Bring to a boil. Pour mixture over the bake batter and bake at 350 degrees for 25 minutes. Serves 12.

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Always more to come!

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