Apple Dessert Pizza

It all began when I went to the Pizza Hut buffet. They make this wonderful dessert pizza that is way too sweet and way too wonderful. I thought it would be a good item to take to potlucks and such.

So I did what anyone does, I googled apple dessert pizza and found this wonderful recipe from Christy Jordan. It figures. I LOVE her cookbook, Southern Plate. This recipe isn’t in that cookbook but it does have some other wonderful recipes. I most definitely recommend this cookbook!

Apple Doozie

1 pizza crust
1 can apple pie filling
½ cup quick oats
½ cup dark brown sugar
½ cup flour
½ stick margarine (¼ of a cup)
1 tablespoon cinnamon

Glaze

1 cup Confectioner’s sugar
2 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350 degrees.

Place pizza crust on baking sheet. Open pie filling and dice it up a bit while it is inside the can. Spread over pizza crust.

Place flour, oats, brown sugar and cinnamon in a small bowl. Using a long tined fork, cut margarine in to mixture until crumbly. Sprinkle over top of pie filling on pizza crust and bake at 350 degrees for 25 minutes, or until lightly golden. Top with glaze.

Glaze

Place all glaze ingredients in small bowl. Stir until smooth. If mixture is too thick, add a little more milk. If it’s too thin, add a little more sugar. Drizzle over Apple Pizza with a spoon.

Variation

To use fresh apples, peel and chop two to three cups apples. Sauté in two tablespoons butter until tender. Add a few tablespoons sugar is you like but keep them a bit tart because the topping adds a lot of sweetness. 

Cookie Dough Ice Cream Dessert

                                                                                       

I saw this recipe on the Pillsbury website and can't wait to try it! I don't know about how life is where you are, but here in the Deep South it has been hot and muggy for what seems like forever. I know. It's July and it's supposed to be that way. But a cold snack or dessert just seems perfect, especially when it's as easy as this appears to be.

 

Cookie Dough Ice Cream Dessert

1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookies

1 container (1/2 gallon) cookie dough ice cream

2 cups Cookie Crisp cereal

2/3 cup hot fudge topping                                

• Heat oven to 350°F. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
• Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
• Meanwhile, remove ice cream from freezer; place in refrigerator to soften.
• Spread softened ice cream evenly over cooled crust. Top evenly with cereal; press lightly into ice cream. Place hot fudge topping in small resealable food-storage plastic bag; partially seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over dessert. Freeze at least 1 hour or until firm before serving. Use foil to lift dessert from pan. Cut into squares.

Apple Biscuit Custards

This is another one of those awesome Pillsbury recipes. I love that it only makes two servings. You can, of course, double that easily. Sometimes I only want something for one meal. This is perfect.

INGREDIENTS:

2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
2 oz cream cheese, softened
1 tablespoon sugar
1 egg yolk
2 tablespoons milk
1/4 teaspoon vanilla
3/4 cup diced peeled tart apple
1 teaspoon sugar
Dash ground cinnamon


DIRECTIONS:

Heat oven to 350°F. Spray 2 (10-oz) custard cups or ramekins with cooking spray.

Place biscuits on microwavable plate. Microwave on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.) Cut each biscuit into 8 pieces. Place 8 pieces in each custard cup.

In small bowl, beat cream cheese, 1 tablespoon sugar and egg yolk until smooth. Beat in milk and vanilla; stir in apple. Pour mixture over biscuit pieces in custard cups; stir gently to mix well. In small bowl, mix 1 teaspoon sugar and the cinnamon; sprinkle over custard mixture.

Bake 23 to 25 minutes or until custard is set and tops are light golden brown. Cool 5 minutes before serving.

Makes: 2

Triple-Threat Coconut Cream Pie

This recipe comes from the Pillsbury website. They have wonderful recipes. It was apparently submitted by Angie Battle of Des Moines, Washington. And, yes, that is Washington. She won the state farm pie competition in 2010. I can understand why.

Triple-Threat Coconut Cream Pie

Filling

1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (13 1/2 oz) coconut milk, shaken well
1/2 cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
1 cup whole milk
1/2 vanilla bean, split (or 1 teaspoon vanilla)
2/3 cup sugar
1/4 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
1/2 teaspoon coconut extract
2 tablespoons unsalted butter, cut into four pieces
 
Topping
1 1/2 cups heavy whipping cream, well chilled
1 1/2 tablespoons sugar
2teaspoons dark rum (or 1 teaspoon vanilla)
1/4cup sweetened shredded or flaked coconut, toasted
1oz white chocolate, shaved
 
Directions

Heat oven to 450°F
 
Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
 
Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
 
Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
 
In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
 
Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
 
Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
 
Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.
 
Serves 8.

Two-Layer Fudge

The Kraft foods website has some of the best recipes around. This is one of theirs. I needed a recipe that used white chocolate and semi-sweet chocolate. What can I say? The grocery store had a huge after-Christmas sale on chocolate. I couldn't pass it up. Besides, who needs an excuse to create something yummy? I copies the recipe from the Kraft site however I prefer pecans over walnuts. It's what we do in the South.

Two-Layer Fudge

prep time 20 min
total time 2 hr 20 min
makes 24 servings

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1 can (14 oz.) sweetened condensed milk, divided
1/2 cup chopped PLANTERS Walnuts
1 tsp. vanilla
1 pkg. (6 squares) BAKER'S White Chocolate


MICROWAVE semi-sweet chocolate and 3/4 cup milk in medium microwaveable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

ADD nuts and vanilla; mix well. Spread onto bottom of foil-lined 8-inch square pan. Set aside.

MICROWAVE white chocolate and remaining milk in medium microwaveable bowl on HIGH 1-1/2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Spread over semi-sweet chocolate layer.

Refrigerate 2 hours.

Kraft Kitchens Tips Special
Prepare and refrigerate as directed above. Place 1 additional square BAKER'S Semi-Sweet Chocolate in small resealable plastic bag; seal bag. Microwave on HIGH 1 minute or until chocolate is melted. Fold down top of bag tightly; snip tiny piece off bottom corner of bag. Holding top of bag tightly, drizzle chocolate through opening over uncut fudge. Let stand until set.

Peppermint Dream Pie

Got this recipe from the Dixie Crystals website. It looked so yummy, I just had to share it.

Peppermint Dream Pie

Crust

½ cup butter, softened
2 tablespoons Dixie® Confectioners Powdered Sugar
1 ½ cups chocolate wafer crumbs
(You can also cheat and use a ready chocolate crust from the store.)

Cream 1/2 cup butter with 3 tablespoons powdered sugar.


Mix with 1 1/2 cup chocolate wafer crumbs

Pat into pie pan and chill.


Filling

1 package gelatin
1/4 cup cold water
3 egg whites (beaten stiff and dry)
1 cup heavy whipped cream
1/2 teaspoon vanilla
1/2 cup sugar
1 cup crushed peppermint stick candy, loosely packed
1/2 teaspoon peppermint extract

Soften gelatin in cold water and dissolve over hot water.


Beat egg whites until stiff and fold in the sugar gradually.

Combine the gelatin with the egg whites.

Fold in whipped cream, flavoring, and crushed candy.

Pour into crumb crust and chill for one to two hours.


Decorations
Crushed peppermints
Round peppermints
Sweetened heavy whipped cream
Chocolate for molding into leaves
Mint sprig

Chocolate Leaves


Select either plastic or real leaves as your mold. If you use real leaves, be careful to select non-poisonous leaves. Good examples are rose leaves or lemon leaves. Wash and dry thoroughly. Make sure to leave the stem on so you can peel the leaf off when the chocolate is hardened. Plastic leaves work well too.

Melt your chocolate in a double boiler.

Using a pastry brush, spread your chocolate over the underside of the leaf all the way to the edges. Keep the thickness to about 1/8".

Put the leaves on a wax or parchment paper-lined tray and put the tray into the refrigerator for about 20 minutes until the chocolate hardens.

When you are ready to decorate the pie, carefully peel off the leaf from the chocolate. Try not to handle the chocolate too much, as the warmth from your fingers will melt the chocolate.

Makes one 9-inch pie.

Date Nut Balls

I tried a new recipe this afternoon. What can I say? I had a bag of pitted dates that needed to be used. This recipe really didn't take much time. I didn't even have to turn the oven on. My Mother pronounced them as having a "more-ish taste." I hope we've still got a few left when company comes this weekend.

Date Nut Balls

1/2 cup margarine
3/4 cup sugar
1 (8-oz) package pitted dates, chopped
2 1/2 cups Rice Krispies
1 cup chopped pecans
Powdered sugar

Combine margarine, sugar and dates in a medium saucepan. Bring to a boil. Cook, stirring constantly, for 3 minutes. Stir in cereal and pecans. Cool to touch. Shape into 1-inch balls. Roll in powdered sugar. Store in air-tight container.

Pumpkin Cheesecake Praline Pie

This recipe comes from Linda Hundt, owner of Sweetie-licious Bakery Cafe in DeWitt, Michigan. I clipped it from a newspaper article.

Mommy's Pumpkin Cheesecake Praline Pie

1 9-inch deep-dish pie crust, frozen

Praline Pecans
3/4 cup chopped pecans
2 tablespoons melted butter
1 tablespoon brown sugar

Filling
1 (8-ounce) package cream chheese, softened
1 1/2 cups sugar, divided
1/2 teaspoon vanilla extract
1 egg
1 1/4 cups canned pure pumpkin
1 cup half-and-half
1 tablespoon all-purpose flour
2 eggs, slightly beaten
2 teaspoons pumpkin pie spice
1/4 teaspoon cloves
1/2 teaspoon finely grated orange rind
1/4 teaspoon salt
1 teaspoon cinnamon

Grated nutmeg

To prepare pecans: place pecans, butter and brown sugar in a nonstick skillet. Cook over medium heat until fragrant, about 5 minutes. Remove from heat and scrape onto aluminum foil to cool.

Preheat oven to 350 degrees.

To prepare filling: combine cream cheese, 1/3 cup sugar and vanilla, mixing until well blended. Blend in 1 egg. Pour into pastry crust.

Combine pumpkin, half-and-half, all-purpose flour, remaining sugar, 2 slightly beaten eggs, pumpkin pie spice, cloves, orange rind, salt and cinnamon. Carefully pour pumpkin mixture into a spiral pattern over cream cheese mixture. (Pumpkin mixture will sink to the bottom.)

Bake 1 hour or until almost set in middle. Let cool. Sprinkle Praline Pecans over top of pie. Dust with grated nutmeg.

Serves 8.

Caramel Apple Pie

This recipe is from Linda Hundt, owner of Sweetie-licious Bakery Cafe in DeWitt, Michigan. I clipped it from the newspaper.

Grandma Ferrell's Caramel Apple Pie

1 9-inch deep-dish pie crust, frozen

Crumb Topping
3/4 cup all-purpose flour
1/4 cup old-fashioned oats
1 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature

Filling
5 medium to large Cortland or Ida Red apples, peeled, cored and chopped
1 cup sugar
2 teaspoons all-purpose flour
3 tablespoons melted butter
1 teaspoon cinnamon
1 teaspoon lemon juice
1/4 teaspoon salt

Caramel Sauce
1/2 (14-ounce) can sweetened condensed milk
1/2 cup light corn syrup
1/2 cup sugar
1/4 cup brown sugar
2 tablespoons butter
1 1/2 teaspoons vanilla extract

Preheat oven to 400 degrees.

Topping: Combine all topping ingredients in a bowl and mix by hand or with a pastry blender until crumbly.

Filling: Combine all filling ingredients in a medium bowl. Pour into pie crust. Pile topping on top of filling. Bake 1 hour or until a knife easily slides into center of pie with no resistance. If pie is browning too quickly, reduce temperature to 350 degrees after 30 minutes. Let cool.

Caramel Sauce: Combine all caramel sauce ingredients, except vanilla, in a small, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook, stirring constantly, until mixture reaches 244 degrees on a candy thermometer (firm-ball stage). Remove from heat and stir in vanilla. Let cool and drizzle 1 teaspoon over each slice of pie. You'll have caramel sauce left over.

Serves 8.

Decadent Triple Layer Mud Pie

This recipe comes from the Jello folks. It's one of those that I tore out of a magazine a long time ago. Some of the best recipes come that way.

Decadent Triple Layer Mud Pie

3 squares Baker's Semi-Sweet Baking Chocolate, melted
1/4 cup canned sweetened condensed milk
1 Oreo Pie Crust (6 oz)
1/2 cup chopped, toasted pecans (optional)
2 cups milk
2 pkg (4-serving size each) Jell-o Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz) Cool Whip Whipped Topping, thawed

Mix chocolate and condensed milk until well blended. Pour into crust. Sprinkle with pecans, if desired.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)

Spoon 1 1/2 cups of the pudding over pecans in crust. Add 1/2 of the whipped topping to remaining pudding. Stir with wire whisk until well blended. Spread over pudding in crust. Top with remaining whipped topping.

Refrigerate 3 hours.

Makes 10 servings.

Oreo Cheesecake

Raise your hand if you LOVE Oreo cookies. Just what I thought. Everyone loves Oreo cookies. Could an awesome cheesecake be far behind? Just be sure to make this dessert the day before you need it.

Oreo Cheesecake

Cookie Crust
1 1/4 cups Oreo cookie crumbs
1/4 cup brown sugar, packed
cinnamon
1/4 cup butter, melted

Combine cookie crumbs, brown sugar, dash of cinnamon and butter. Pat evenly into a 9-to-10-inch springform pan.

Cake
2 pounds cream cheese, softened
1 1/4 cups sugar
1/4 cup flour
4 eggs
2 egg yolks
1 1/2 teaspoons vanilla extract
1/3 cup whipping cream
1 1/2 cups Oreo cookies, coarsely chopped

Place cream cheese in electric mixer. Beat on lowest speed until smooth. Add sugar and flour. Add eggs and yolks, one at a time, and continue blending until smooth and liquid. This takes 2 to 3 minutes. Stir in vanilla and whipping cream.

Pour half of the batter into the pan, spreading over crust. Sprinkle with chopped cookie pieces. Top with remaining batter, smoothing evenly. Place pan on baking sheet and bake 15 minutes at 425 degrees. Reduce oven heat to 225 degrees and 50 minutes more, or until lightly browned.

Assembly
2 cups sour cream
1/4 cup sugar
2 teaspoons vanilla extract
1/2 cup whipping cream
4 ounces semisweet or bittersweet chocolate
12 Oreo cookie halves, for garnish
1 maraschino cheery, for garnish

Combine sour cream, sugar and 1 teaspoon vanilla. Spread on cake and bake at 350 degrees until topping is set, about 8 minutes. Turn oven off. Open oven door and cool cake 1 hour in oven. Cover cake with plastic wrap and refrigerate overnight.

To make glaze, scald scream in small saucepan over medium heat until bubbles form around edges. Stir in chocolate to melt and blend. After 1 minute, remove from heat and stir in remaining vanilla. When cool, spread or pour glaze onto chilled cake. Arrange 12 Oreo cookie halves around outer perimeter (to look like a clock dial) and place cherry in center.

Makes to 12 to 16 servings.

Chocolate Chip Cheesecake

Okay. I admit it. I'm all about easy. There are days when I want to just go all out and spend the day creating a huge meal. And there are times when I just want to hurry up and be done with it. Except I don't want anyone to know. This recipe comes from the Keebler Ready Crust people. It's easy but don't tell anybody.

Easy Chocolate Chip Cheesecake

1 (6 oz) Ready Crust Graham Cracker Pie Crust
2 packages (3 oz) cream cheese, softened
1 can (14 oz) Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract
1 cup mini milk chocolate chips (semi-sweet can be substituted)
1 teaspoon flour
Chocolate Glaze (recipe follows)

Preheat oven to 350 degrees.

With mixer, beat cream cheese until it's fluffy. Gradually beat in sweetened condensed milk until it is smooth.

Add egg and vanilla. Mix well. Toss chips with flour; stir into cream cheese mixture. Pour into crust.

Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze.

Chocolate Glaze

1/2 cup mini milk chocolate chips
1/4 cup whipping cream

In small saucepan, over low heat, melt chocolate chips and whipping cream. Stir until thickened and smooth. Immediately spread over pie.

Serve chilled. Refrigerate leftovers.

Jello Dessert

I have no idea where this recipe came from. The name on it says Gloria. I don't know a Gloria. I don't think I ever have. So I obviously got it from someone who got it from someone. How far back it goes, probably nobody knows. That's the way of things in the South. Regardless, it's a quick and easy recipe. It's also perfect for those times when you need to take a covered dish but need to fix it ahead of time.

Jello Dessert

12 oz light whipped cream cheese
20 oz can crushed pineapple
can of Reddiwhip whipped topping
bag of mini marshmallows
4 oz package gelatin, any flavor
chopped pecans (optional)

Put cream cheese in bowl. Squirt in Reddiwhip and blend the two together. Add gelatin and mix. Add pineapple with juice and chopped pecans. Mix. Add 1/4 of the bag of marshmallows and mix well.

Place in refrigerator for at least one hour. Serve chilled.

Lemon Dream Bars

This recipe comes from the ReaLemon Lemon Juice folks. I love lemon. I love simple. This fits both.

Lemon Dream Bars

3 cups graham cracker crumbs
3/4 cup butter, melted
1 egg, plus 3 egg yolks
1 (14-oz) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup ReaLemon Juice from concentrate

Preheat oven to 350 degrees.

In a large bowl, mix graham cracker crumbs, butter and lightly beaten egg until combined. Reserve one cup of the mixture. Press remaining crumb mixture into the bottom of a 13 x 9-inch baking pan. Bake 10 to 15 minutes or until lightly toasted.

With mixer or wire whisk, beat 3 eggs together. Add Eagle Brand milk, then lemon juice. Spread over pressed crumb mixture. Top with reserved crumb mixture.

Bake 25 minutes longer or until set. Cool. Refrigerate 2 hours. Cut into bars. Store leftovers, covered, in refrigerator.

Coconut-Lemon Mousse Cake

I love coconut. I love lemons. Add the two together and you get an absolutely wondeful dessert!

Coconut-Lemon Mousse Cake

1 can (15 oz) cream of coconut (not coconut milk), stirred well in can
1 envelope unflavored gelatin
1 frozen family-size poundcake ( 16 oz), not thawed
1 tub (12 oz) frozen whipped topping
1 1/2 cups sweetened flaked coconut; chop 1/2 cup
2/3 cup bottled lemon curd
Garnish: lemon slices

Coat an 8 or 9 inch springform pan with nonstick spray.

Scrape cream of coconut into a bowl. Sprinkle gelatin over 1/4 cup cold water in a medium saucepan. Let stand 1 minute, then stir with a heat-proof plastic spatula over medium-low heat until gelatin completely dissolves and liquid begins to steam. Stir in  1/2 of the cream of coconut. Heat until warm, then stir into cream of coconut left in bowl. Refrigerate, stirring occasionally, 20 minutes or until the consistency of egg whites.

While that mixture is chilling, cut the crust off of the poundcake. Cut cake crosswise in 18 equal slices. Cut each slice diagonally to form 36 triangles. Cover bottom of pan with 1/2 the triangles, trimming to fit as needed.

To make the mousse, stir in a large spoonful of the whipped topping into the gelatin mixture. Fold in the remaining topping until blended. Spoon 1 cup of this mixture into a small bowl. Cover and refrigerate until later. Fold chopped coconut and lemon curd into remaining mousse mixture.

Spoon 1/2 the mousse onto cake that is already in the pan. Spread evenly. Top with remainig cake, cut to fit, then remaining mousse. Cover pan and refrigerate at least 5 hours or until mousse is firm.

When you're ready to serve the cake, remove the pan sides. Using broad spatulas, lift cake off pan base onto serving platter. Stir reserved mousse to soften. Spread in a thin layer over cake. Press remaining coconut on sides and sprinkle on top. Garnish with lemon slices.

This makes 12 servings.

Pumpkin Layer Cheesecake

I love cheesecake and I love pumpkin. It's just one of those fall things. The weather hits 79 degrees and it's time to celebrate! This recipe has to be made in advance. Just do it the night before you need it.

Pumpkin Layer Cheesecake

2 (8 oz) packages of cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin (I use Libby's)
1/2 teaspoon ground cinnamon
dash of ground cloves
dash of ground nutmeg
1 nine-inch ready-to-use graham cracker crumb crust

Using an electric mixer, blend cream cheese, sugar and vanilla together. Add eggs, blending thoroughly after each.

Stir pumpkin and spices into 1 cup of the batter. Pour remaining plain batter into the crust. Top with the pumpkin batter.

Bake at 350 degrees for 35 to 40 minutes or until center is almost set. Cool. Refrigerate at least three hours or overnight.

Makes 8 servings.

Caramel Apple Cake

This is another one of those great Bisquick recipes.

Caramel Apple Cake

1 1/2 cups Bisquick
2/3 cup granulated sugar
1/2 cup milk
2 medium cooking apples, pealed and sliced (2 cups)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup boiling water
Ice cream or Sweetened whipped cream, if desired

Preheat oven to 350 degrees.

Mix Bisquick and granulated sugar in medium bowl. Stir in milk until well blended. Pour into ungreased 9 x 9 x 2-inch square pan. Top with apples; sprinkle with lemon juice. Stir together brown sugar and cinnamon. Sprinkle over apples. Pour boiling water over apples.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with ice cream, if desired.

Makes 6 servings.

Fudge

This is another one of those wonderful recipes companies give us so we'll (hopefully) use their products. Okay. It worked. This is a recipe for some serious chocolate!

Toll House Famous Fudge

1 1/2 cups granulated sugar
2/3 cup (5 oz.) Carnation Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspooon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Nestle Toll House Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

Line 8-inch-square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.

Pour into prepared pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

Makes 49 pieces.

Peach Refrigerator Dessert

This recipe came from the folks at a peach stand up in Clanton.

Peach Refrigerator Dessert

1 small box vanilla wafers (20 to 30 wafers)
1/2 cup butter
1 3/4 cup powdered sugar
2 eggs
1 cup whipped cream
2 cups thickened peaches

Crush wafers and spread half on bottom of pan.

Cream butter, powdered sugar and eggs together until well mixed. Alternate layers of fruit, creamed mixture and whipped cream. Top with remainder of wafer crumbs.

Refrigerate for a few hours. Serve and enjoy.

Butternut Cake

This is a go-to recipe in our family. It's a favorite of several relatives, so it tends to show up on special occasions.

A few years ago we had a bit of drama when, suddenly, stores around here stopped selling butternut flavoring. My Mother was distraught. My Aunt started a massive search. She located a store two towns over that still carried butternut flavoring. I wonder if the store manager ever understood why he had a sudden run on butternut flavoring. At least, he was smart enough to order more and continue stocking the popular product.

Some people add chopped pecans to the frosting. Suit yourself. Some people love nuts and some don't. Personally, I prefer a small amount -- maybe 1/2 cup of chopped pecans -- so you get the taste but the nuts don't overwhelm the cake.

Butternut Cake

2 cups sugar
1 cup Crisco oil
4 eggs
1 cup all-purpose flour
1 cup self-rising flour
1 cup milk
1 tablespoon butternut flavoring

Beat together sugar, Crisco and eggs. Add other ingredients, alternately.

Cut wax paper to fit bottoms of round cake pans. Grease both sides of wax paper and place in bottom of cake pans. Grease sides of pans. Divide batter evenly between the four pans. Bake in a 350 degree oven until done. Cake will brown and pull slightly from sides. A wooden toothpick inserted in the center will come out clean.

Carefully remove from pans and cool.

Icing

1 8-oz. package cream cheese
1 stick margarine
1 box confectioners sugar
1 tablespoon butternut flavoring

finely chopped pecans 

Blend all ingredients thoroughly. If you like pecans, stir chopped pecans into frosting. Smooth frosting between cake layers, on top of cake and on the sides of the cake.