Category Archives: Desserts

Easy Orange Rolls

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easyorangerolls

Easy Orange Rolls

These rolls are sooo delicious!  My husband loves anything orange and this just made his day.  They are so quick and easy also.

You can layer them in your bundt pan any way you want.  Or you may want to separate the biscuits in half so you have exactly 30 biscuits.  I could only buy the tubes with 5 biscuits so I actually used more than I should have and it was too many.  If you can find the tubes with 10 biscuits, they are the best.

  • 1 cup sugar
  • 1 stick butter, cubed
  • 1/4 cup orange juice
  • 2 tablespoons grated orange zest
  • 3 tubes (10-oz. each) refrigerated biscuits

In a small saucepan, combine the sugar, butter, orange juice and zest.  Heat until sugar is dissolved and butter is melted.  Pour into a greased 10-inch fluted tube pan.

Place 12 biscuits on their sides along the perimeter of the pan, overlapping slightly.  Arrange remaining biscuits in the same manner, creating two concentric rings, using 10 biscuits for the middle ring and eight biscuits for the inside ring.

Bake at 350 degrees for 30-35 minutes or until golden brown.  Immediately turn upside down onto serving platter.  Serve warm.

“Christ sends us out to bring others in.”

Blueberry Delight

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Blueberry Delight 

This is absolutely delicious!  And so easy to make!  The crust is to die for!

Preheat oven to 350 degrees.

Crust (1st layer)

  • 1 1/4 cups all-purpose flour
  • 1 cup chopped pecans
  • 1 stick butter, melted

Mix all together well and press into a 9 x 13 casserole dish.  A smaller dish may work as well.  (I halved the recipe and put it into an 8 x 8 dish.)  Bake for 25 to 35 minutes.  (I baked mine until it was starting to brown on top about 30 minutes.)  Cool completely.

Filling (2nd layer)

  • 2 (8-oz.) packages cream cheese, softened
  • 2 cups granulated sugar
  • 1 (8-oz.) cartons Cool Whip

Whip cream cheese and sugar until sugar is dissolved and very creamy.  Add Cool Whip and mix well.  Put on top of cooled crust.

(3rd layer)

  • 2 (21-oz) cans Blueberry pie filling (strawberry or peach would be really good also)

Carefully spoon pie filling on top of cream cheese filling without getting the two mixed together.

(4th layer)

  • 1 (8-oz. carton) Cool Whip

Carefully spoon Cool Whip on top of the blueberry pie filling without getting the two mixed together.  Top with a few chopped nuts, if desired.

Serves 12 to 15 (depending on how you cut it)

“Character is the sum total of all our thoughts, words, and deeds.)

 

Mom’s Rhubarb Cream Pie

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momsrhubarbcreampie

Mom’s Rhubarb Cream Pie

I know I am posting a lot of rhubarb pie recipes, but this one is very special.  My brother, Dar, was asking me some questions about Mom’s Rhubarb Cream Pie and I said that I didn’t have her recipe.  So, as excited as I was, I had to make it right away.  It is, by far, the best rhubarb pie ever!

My Mom was known for her pies and was a very special lady.  She loved to bake pies and give them to people.  I sure do miss her.

Anyway, once you eat this pie, you will know why she was known for her pies.

  • 4 cups chopped rhubarb (1 lb.)
  • 1 cup white sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • Pinch of salt
  • 2 eggs, beaten
  • 1/4 cup half and half cream
  • 2 teaspoons vanilla extract
  • Double crust pie dough for a 9″ pie (use refrigerated or your own favorite recipe)

Preheat oven to 400 degrees.  Adjust oven rack to second from the lowest.

Fit one round of pie dough into your pie plate.

In a bowl, whisk both sugars, flour and salt together.  Mix in beaten eggs, cream and vanilla.  Add chopped rhubarb and mix together.

Pour into pie crust and top with the remaining pie round.  Vent with a few slits in top of crust.  I sit my pie on a cookie sheet just in case it cooks out.  If you seal your edges real good, you shouldn’t have a problem though.

Bake for 40 to 45 minutes or until you see it bubbling in the middle.  If edges get too brown, put a pie shield on or cover with foil.

Makes 8 servings.

“Our worship should not be confined to times and places; it should be the spirit of our lives.”

Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie

I was getting rhubarb ready for the freezer today and I decided I’d make this pie.  I always make a rhubarb pie for my daughter, Janelle, on her birthday, but my other daughter, Julie, loves strawberry rhubarb pie better, so decided to treat her today.

Turned out delicious and I got a lot of ooos and ahs.  Serve it with a scoop of ice cream on the side.

  • 2 cups chopped rhubarb
  • 2 cups chopped strawberries
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, diced
  • 1 double crust refrigerated pie crust (or use your favorite recipe)

Heat oven to 375 degrees.  Adjust oven rack to second from lowest position.

Fit one of the crusts in the bottom of a 9-inch pie plate.

In a large bowl, mix rhubarb, sugar and flour together.  Put mixture into pie crust.  Dot the top of rhubarb mixture with butter.

Fit remaining crust on top of mixture.  Seal your edges.  Make slits on top of pie crust for steam to come out.  Set your pie on a paper lined cookie sheet so if it bubbles out, it won’t get all over your oven.

Bake for 50 to 60 minutes.  Or until it is bubbling in the center of pie.

If edges start to brown too much, cover with pie shield or foil the last 10 minutes of baking.

“Jesus knows the way – follow Him!”

Butterscotch Cream Pie

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Butterscotch Cream Pie

My husband was hungry for butterscotch pie so I made this really quick and easy pie for him.  I didn’t have a lot of time with all the holiday activities or I would have made a good old fashioned butterscotch pie.  This was really good, but we thought it was a bit too sweet.  Next time I make it, I will use a regular pie crust and will not put the butterscotch topping on it.

  • 2 cups cold milk
  • 3 packages (4-serving size) butterscotch flavor instant pudding & pie filling
  • 1 tub (12 oz.) Cool Whip
  • 1 Graham cracker pie crust (2 extra servings)

In large bowl beat milk and pudding mix with wire whisk for 1 minute.  (Mixture will be very thick.) Whisk in half of the Cool Whip.  Carefully spread in crust.

Spread remaining Cool Whip over top.

Drizzle with butterscotch topping, if desired.

Enjoy immediately or refrigerate until ready to serve.

Makes 8 servings.

“Kind words smooth, and quiet, and comfort the hearer.”

Pear Braid

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Pear Braid

My wonderful friends, Peg and Harve, gave me more pears from their tree again this year.  I could have eaten them all they were so sweet and juicy.  But I had just enough left to make this recipe and I had all the ingredients on hand without going to the store.

Now, I have to tell you that my husband’s favorite dessert all his life has been apple dumplings.  After eating this, he proclaimed that this was now his all-time favorite dessert.  WOW!  I’m really shocked at that statement, but it was an pretty awesome dessert.

We did eat it with a scoop of ice cream, but personally, I like it without better.  Art liked it with ice cream.

  • 1 sheet Puff Pastry, defrosted
  • 3 oz. cream cheese, softened
  • 1 teaspoon lemon zest
  • 3 medium pears, peeled, cored and sliced
  • 1/2 cup sugar
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 egg / 3 T. water
  • 1/4 cup powdered sugar
  • 2 tablespoons milk or half & half
  • 1/4 cup apricot preserves

Preheat oven to 375 degrees.

Add your puff pastry sheet to a sheet of parchment paper.  Using a rolling pin, roll it out and extra inch and a half longer.  Use a knife to make strips on the two sides.

In a small bowl, add the cream cheese and lemon zest, mix to combine.  Spread it evenly down the middle of the puff pastry.

Add the pears to the top of the cream cheese layer.

In a small bowl, add the sugar, nutmeg and vanilla.  Mix with a spoon until all is combined.  Sprinkle half the vanilla sugar on the pear layer.  Reserve the remaining vanilla sugar to the top.

Start braiding the strips, folding them over each others length of the braid, pinching ends closed.  Brush with egg wash and sprinkle the remaining vanilla sugar on top.

Bake for 30 – 35 minutes.  Remove.  Let cool 15 minutes.  Mix up the glaze ingredients and add to the top of the braid.  (I didn’t use this, but it’s totally up to you if you want to use it or not.)

Serves 6 – 8 (depending on how big you cut them)

(This recipe was from a You Tube video I watched from “The Farm Stand Kitchen”.)

“The bottom line of every prayer should be, “Your will be done.”

 

Strawberry Jell-O Pie

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Strawberry Jell-O Pie

This is the most refreshing, creamy and easy pie to make!  Summer is coming and will be the perfect dessert.  You can use any flavor Jell-O you like.  This makes 8 servings, but I cut mine in 12.  Just the right amount for a treat.

  • 2/3 cup boiling water
  • 1 (3-oz.) pkg. strawberry Jell-O
  • 1/2 cup cold water and enough ice to make 1 cup
  • 1 (8-oz.) tub Cool Whip, thawed
  • 1 ready-to-use graham cracker crumb crust (6 oz.)

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved.  Add enough ice to cold water to measure 1 cup.  Add to gelatin; stir until slightly thickened.  Remove any unmelted ice.  Whisk in Cool Whip until blended.

Refrigerate in bowl for 15 to 20 minutes or until mixture is thick enough to mound.

Spoon gelatin mixture into crust.  Refrigerate 4 hours or until firm.

Makes 8 servings.

“What worries do you need to give to God today?”

Baked Pumpkin Donuts

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Baked Pumpkin Donuts

To make these donuts you will need a donut pan.  They are so moist and delicious!

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 cup sugar, divided
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Preheat oven to 400 degrees.  Coat a donut pan with nonstick spray.

In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.

In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup granulated sugar, brown sugar and vegetable oil on medium-high until well combined, about 1-2 minutes.  Beat in eggs, one at a time, until well combined.  Beat in pumpkin and vanilla until just combined.  Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.

Using a piping bag fitted with a round piping tip or a large Ziplock bag with the corner cut off, pipe the batter evenly into the donut pan.  Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.

In a medium bowl, combine remaining 1/2 cup granulated sugar and cinnamon.

When the donuts are done, cool for 10 minutes and brush the tops with butter, gently tossing in the cinnamon sugar mixture.

Serve warm or at room temperature.

Makes 12 donuts.

“Encouraging words bring hope to the human spirit.”

Blueberry Pie Bars

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Blueberry Pie Bars

My friend, Betty, served this dessert the other day for bridge.  They are more like a dessert bar (in my opinion), but however you serve them, they are scrumptious!

Sorry about the picture, I had have of it eaten before I shot the picture.  It is so, so goooood.

Crust and crumble Topping

  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 1/2 cups all-purpose flour
  • Pinch of salt, opt.

Filling

  • 1 large egg
  • Heaping 1/2 cup plain or vanilla Greek yogurt; or sour cream (lite is okay)
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon all-purpose

Blueberry layer

  • 12 ounces (2 cups) blueberries (fresh or frozen)
  • 1/3 cup granulated sugar (or 1/2 cup, if berries are sour)
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch

Preheat oven to 350 degrees.

Prepare an 8 x 8-inch square pan.  I would line it with parchment paper with wings so when ready to take out of pan to cut, it comes out of the pan easier.  Then spray parchment with cooking spray.  After baking and cooling, lift the wings up and put it on a cutting board and slice.

Crust and crumble topping – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.  Add the sugars and whisk to combine.  Add the flour, optional salt, and stir to combine.  Mixture will be very dry and sandy with some larger, well-formed crumble pieces.  Set a heaping 3/4-cup crumble mixture aside.  Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust, set aside.

Filling – In a medium bowl, add the egg, Greek yogurt, sugar, vanilla, and whisk to combine.  Add the flour and whisk to combine.  Evenly pour filling over the crust and jiggle pan to help distribute it or smooth it with a spatula; set aside.

Blueberry Layer – In a separate medium mixing bowl, add all blueberry layer ingredients and toss to combine.  If sugar hasn’t dissolved fully or still has crystals, that’s okay because it liquefies while baking.  Evenly distribute blueberry mixture over the filling.  Evenly sprinkle with the reserved heating 3/4 cup crust mixture.

Bake for about 60 minutes, or until edges are bubbling quite vigorously and there’s some bubbling in the center.  Crumble topping should appear set and very pale golden.  If using fresh berries instead of unthawed, baking time will be reduced, at least 10-15 minutes, possibly less.  Watch your bars, not clock, when evaluating doneness.  Place pan on a wire rack and allow bars to cool for at least 1 to 2 hours (overnight is even better) before slicing and serving.  If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart.  Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days (they’re good slightly chilled if you like chilled pie), or in the freezer for up to 6 months.

Serve with a mound of ice cream, as you can see in the picture.

Serves 6 to 8.

“God can help me to see the inner beauty in others.”

 

 

Pear Bread

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Pear Bread

This recipe makes up two of the most beautiful, delicious quick breads.  These were are treats at the senior center last Tuesday.  More pears from my friends tree.

  • 3 large eggs
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 cups finely chopped peeled ripe pears
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts

In a bowl, combine eggs, sugar, oil and vanilla; mix well.  Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened.  Toss pears with lemon juice.  Stir pear and walnuts into batter (batter will be thick).

Spoon into two greased 9 x 5-inch loaf pans.  Bake at 350 degrees for 55-60 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

“To find God, we must be willing to seek Him.”