DESSERTS






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1 (21-ounce) can apple fruit filling.
6 (8 inch) flour tortillas
1 t. cinnamon
1/3 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. water

DIRECTIONS;
SPOON fruit filling evenly
down centers of tortillas:
sprinkle with cinnamon.

Roll up, and place,
seam side down, in
a lightly greased baking dish.

BRING butter and next 3 ingredients
to a boil.

Reduce heat, and simmer
stirring constantly, 3 minutes.
Pour over enchiladas:
let stand 30 min.

BAKE at 350 for 20 minutes.

FIRST LAYER
1 stick butter
1 1/2 cups flour
1/2 cup chopped pecans

DIRECTIONS;
Mix together and pat into
a 9x13 cake pan.
Bake at 350 degrees
for 15 minutes.
Allow to cool.

SECOND LAYER
1 8oz. cream cheese
 1 cup powdered sugar
 1 cup Cool Whip
( from a 12oz. container)

DIRECTIONS;
  Cream the cheese, sugar
Fold in the cool whip
Spread on cooled crust

THIRD LAYER
2 pkgs instant chocolate pudding
3 cups cold milk

DIRECTIONS;
Mix together well until smooth
Pour onto second layer

FOURTH LAYER
Spread the remainded of the Cool Whip
onto the third layer
and sprinkle with chopped pecans
and shavings of chocolate

3 eggs 
1 cup sugar 
1/4 cup flour
1 tsp baking soda
  2/3 cup canned pumpkin 
1/2 tsp cinnamon

DIRECTIONS;
Mix ingredients.
Grease cookie sheet
then line with wax paper. 

Spread  batter evenly
on cookie sheet.

Bake 12 to 15 minutes
at 375 degrees.

Powder sugar a tea towel.
Turn baked pumpkin onto towel.
Gently peel off wax paper.

Roll pumpkin roll up in towel;
let cool.

FILLING
1 8 oz pkg cream cheese 
1 tsp butter
1 cup confectioner's sugar 
1 tsp vanilla

DIRECTIONS;
Mix filling ingredients.
Unroll pumpkin loaf from towel
once it is cooled.

Spread filling evenly over
pumpkin then re-roll.

Cover with wax paper
and then saran wrap

store in refrigerator,
or it can be frozen.

1/2 cup rice
1 cup boiling water
4 cups milk
1/2 cup butter
3 eggs, beaten
1/2 cup sugar
1 teaspoon vanilla extract

DIRECTIONS;
In a large saucepan,
add rice to boiling water;
reduce heat. Simmer,
covered, over low heat 8 minutes.

Add milk and butter;
bring to a boil. cover
and cook 1 hour over very low heat.

In a small bowl, combine eggs,
sugar and vanilla.

Remove rice from heat.
Slowly add egg mixture,
stirring constantly until thickened.

Serve warm or chilled.

4 to 6 cups apples, peel & slice
1-1/4 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground nutmeg
3/4 cup milk
2 Tbsp butter or margarine, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup Bisquick

Topping: 1 cup Bisquick
1/3 cup brown sugar
3 Tbsp cold butter or margarine

  DIRECTIONS;
Toss apples in large bowl with
cinnamon, allspice & nutmeg.
Place in Crockpot

Combine milk, softened butter,
sugar, eggs, vanilla & 1/2 cup Bisquick
Spoon over apples

Combine 1 cup Bisquick and brown sugar
Cut cold butter into mixture until crumbly

Sprinkle mixture over top of apple mix

Cover, cook on Low 6-7 hours
or until the apples are soft

PASTRY
1 3/4 cups flour
1/2 tsp salt
2 T granulated sugar
1 egg, lightly beaten
2 T chilled butter, cut into small pieces
1/4 cup dry white wine
1 egg white, lightly beaten
Oil for deep frying

RICOTTA FILLING
2 pounds ricotta cheese
1 1/2 cups powdered sugar
1 T plus 1 tsp vanilla extract
1/2 cup chopped candied citron
1/2 cup chopped candied orange peel
1/4 cup chopped sweet chocolate

 GARNISH
 Powdered sugar
 Chopped sweet chocolate
 Halved candied cherries

DIRECTIONS;
To prepare pastry,
sift flour with salt and granulated sugar.

Make well in center and
add beaten egg and butter.
Stir with fork, working from center to edge,
to moisten flour mixture.
Add wine, 1 tablespoon at a time,
until dough begins to cling together.

Use hands to form dough into ball.
Cover and let stand 15 minutes.  

  Roll out half of dough at a time
on floured work surface until
about 1/16 inch thick.

Cut into 31/2-inch circles.
Roll each circle into oval.
Place cannoli tube along long edge
and wrap dough around tube,
sealing edge with beaten egg white.

Bend edges where
dough overlaps to flare slightly.

Fry 2 to 3 shells at a time about 1 minute
or until golden brown
in deep fat heated to 350 degrees.

Remove from fat.
Drain shells on paper towels about 5 seconds.
Holding shell carefully,
remove cannoli tube,
protecting fingers with paper towels.
Cool shells completely.

Prepare ricotta filling,
process cheese in food processor
or blender until very smooth.

Fold in powdered sugar and vanilla,
then citron, orange peel and chocolate.
Chill several hours or overnight.

Place ricotta filling in pastry bag
fitted with plain tip and pipe into shells.    

For garnish, sprinkle cannoli
with powdered sugar.
garnish with chocolate and cherries.
Makes 28 to 30 cannoli.

4 large eggs
1/2 cup granulated sugar
1/2 teaspoon salt
1 (12 ounce) can Evaporated Milk
1 cup water
1 teaspoon vanilla
ground nutmeg

DIRECTIONS;
PREHEAT oven to 350 degrees

Combine eggs, sugar and salt
in large bowl.

Add evaporated milk, water
and vanilla, beat until mixed.

Pour into six 6-ounce custard cups.
Sprinkle with nutmeg.
Place cups in13 x 9 baking pan
fill pan with hot water to 1-inch depth.

Bake for 35 to 40 minutes or until
knife inserted near center comes out clean.

Remove cups to wire rack to cool

Refrigerate until ready to serve.

6 Eggs
2 C. Milk or buttermilk
1 stck Butter
2 C Sugar
1/3 C. Flour
1 tsp. Vanillia
Dash of Nutmeg

DIRECTIONS;
Preheat oven to 400°
Mix all ingredients with mixer or blender

Pour into a deep 9" pie pan.

Sprinkle the top with Nutmeg
and bake until golden brown
about 45 minutes.

This make its own fine crust.

It you prefer a thicker crust,
pour into frozen pie shell.

8 apples,peeled, cored and sliced
1/4 cup butter
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1 Tbsp. lemon juice
1/4 cup sugar

DIRECTIONS;
Melt butter in skillet.
Add remaining ingredients simmer until apples are tender
about 20-25 minutes. Serve warm.

1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini de    pepe pasta
3 (11 ounce) cans mandarin    oranges, drained
2 (20 ounce) cans pineapple    tidbits, juice reserved
1 (20 ounce) can crushed    pineapple, drained
1 (8 ounce) container frozen    whipped topping, thawed
1 cup miniature marshmallows (optional)
1 cup shredded coconut (optional

DIRECTIONS;
Combine Sugar, Flour, and 2 teaspoon Salt in saucepan. 

Gradually stir in pineapple juice and eggs.  Cook over moderate heat, stirring until thick. 

Add lemon juice.  Cool to room temperature.

In a large pot, add water and remaining salt and oil.  Bring to boil.  Add acini de pepe pasta and cook until done.  Drain pasta and rinse with cold water.   Cool to room temperature.

Combine egg mixture and pasta.  Mix lightly but well.  Refrigerate overnight in airtight container.  (I use my large tupperware mixing bowl)

Next day, add remaining ingredients and serve chilled

1 c Flour
1 c Sugar
1 c Milk
1 ts Vanilla
1 Egg
1 Stick of butter (1/2 c)
16 oz Blueberries (2 c) OR fruit of your choice

DIRECTIONS;
Melt butter in a 9x13 baking dish.

Add all ingredients except the blueberries in a large mixing bowl.

Mix well; then, when margarine is melted, pour the ingredients into the baking dish.
Add the blueberries. Don't mix them in; just add them.

Bake at 350F 30 - 35 mins until toothpick comes out batter clean

1 box of sugarfree vanilla pudding (not instant)
2 cups of water Bring to a Boil.....
Add:
1 Sugarfree Orange Jello
Stir:
Refrigerate until syrupy

Fold in:
8 oz light cool whip
1 13oz drained mandarin oranges
Chill.....

This is a WW dessert, serves six and only counts as 2 points....

1 lg. can crushed pineapple-drained
1 8-oz carton Cool Whip
1 can sweetened condensed milk
1 can strawberry pie filling
1/2 cup chopped nuts

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Mix all ingredients together.
  Pour into 9x13 inch pan & refrigerate several hours or overnight.

3 sticks butter
2  eggs
1/4 cup  sugar
1 cup  chopped nuts
1 cool whip--thawed
1 can (20-oz) crushed pineapple well-drained
4 cups (1-lb) confectioner's-sugar
3 bananas; sliced length wise
3 cups graham cracker crumbs
1 chopped maraschino cherries (optional)

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CRUST:
Combine 1 stick butter, 1/4 cup sugar, and graham cracker crumbs.
Press into a 9x13 dish

FILLING:
Put 2 sticks butter, eggs, confectioner's sugar in large mixing bowl.
Beat on highest speed for 10 to 15 minutes.
Pour into crust

Layer sliced bananas then the pineapple over filling.
(make sure pineapple covers bananas,helps keep them from turning brown)

Cover with thawed Cool Whip.
Sprinkle with nuts and cherries.
Chill several hours orovernight.