Category Archives: Desserts

May24

Whole Wheat Rhubarb Pudding Cake

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Whole Wheat Rhubarb Pudding Cake

I love rhubarb and I was in the mood for it, so I made this cake.  All I can say is “Yum”.  If you are using frozen fruit instead of fresh, let it stand for 15 to 20 minutes or until it’s partially thawed but still icy.

  • 5 cups sliced rhubarb
  • 1/4 cup sugar
  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup whole wheat flour
  • 1/2 cup chopped pecans
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 1/4 cups sugar
  • 1 tablespoon cornstarch
  • 1 1/4 cups boiling water
  • Whipped cream, opt.

Place the sliced rhubarb in a 13 x 9 x 2-inch baking dish.  Sprinkle the 1/4 cup sugar over the rhubarb.

In a medium mixing bowl stir together the all-purpose flour, 1 cup sugar, whole wheat flour, chopped pecans, baking powder, cinnamon, salt, and nutmeg.  Add the milk and melted butter.  Stir till combined.  Spoon the batter over the rhubarb and spread evenly.

In a medium mixing bowl stir together the 1 1/4 cups sugar and the cornstarch.  Add the boiling water and stir till sugar dissolves.  Slowly pour the mixture over the top of the batter.

Bake in a 375 degree oven about 45 minutes or till top tests done.  (To prevent overbrowning, cover the dish for the last 10 minutes, if necessary.)  Let cool for 30 minutes.  Serve with whipped cream, if desired.

Makes 8 to 10 servings.

“The name of Jesus is at the heart of our faith and our hope.”

 

 

May17

Sopapilla Cheesecake

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sopapillacheesecake

Sopapilla Cheesecake 

This was so easy and fast to make.  And really delicious!  I had my guests asking for seconds.  You can also cut this into bars and serve.

  • 2 cans Crescent roll dough
  • 2 (8-oz.) pkgs. cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, melted
  • Cinnamon and sugar

Unroll and spread 1 can crescent roll dough on bottom of ungreased 9″ x 13″ baking pan, pressing seams together.

Combine softened cream cheese, sugar, and vanilla in mixer and then spread over dough in pan.

Next take the second can of crescent roll dough and spread it out on a piece of parchment paper.  Make it the same size as the first one and press seams together.  Then turn paper with dough on it over the top of the cream cheese mixture and pull off paper.  It should cover the top entirely.

Brush melted butter over the top of the dough and then sprinkle generously with cinnamon and sugar mixture.

Bake at 350 degrees for 20 to 30 minutes.

Note:  I used reduced fat crescent rolls and low-fat cream cheese to save some calories.

“Worship is a heart overflowing with praise to God.”

Apr17

Bread Pudding with Glazed Cream

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Bread Pudding with Glazed Cream

This recipe has been adapted from Le Ruth’s restaurant in Louisiana.  It is sooo good!  This is as good for breakfast as it is for dessert.

  • 4 tablespoons butter, softened
  • 4 eggs
  • 2 cups sugar
  • 1 quart milk
  • 1 tablespoon vanilla
  • 1/4 teaspoon mace or 1 teaspoon nutmeg
  • 3/4 cup raisins
  • 1/2 loaf French bread, cut into 1″ thick slices

Topping

  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 4 tablespoons butter

Spread soft butter over 12-inch round or 9 x 13-inch baking pan.  (Make sure you use a large enough baking pan.)  Mix eggs, sugar, milk, vanilla, and mace.  Stir in raisins.  Add bread and allow to soak 10 minutes.  Pour into pan.  Bake at 375 degrees until pudding is almost firm (about 40-45 minutes).  Remove from oven.  Increase oven temperature to 425 degrees.  Carefully pour liquid heavy cream over top (no substitutes), then sprinkle with 1/4 sugar and pieces of butter.  Return to oven and bake 10-15 mintes to allow cream to set.

Serves 8.

“Compassion offers whatever is necessary to heal.”

Mar24

Ginger Ice Cream

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Ginger Ice Cream

If you like crystallized ginger like we do, you might want to make a double batch of this ice cream.  It’s delicious!!

  • 1 pint vanilla ice cream
  • 3 tablespoons chopped crystallized ginger
  • 1 teaspoon grated orange zest
  • Chocolate Syrup

Transfer ice cream to medium bowl.  Let stand at room temperature until soft, 5 to 15 minutes.

Stir in ginger and orange zest.  Place piece of plastic wrap directly on top of ice cream, and cover top of bowl tightly with another piece of plastic wrap.  Freeze until ice cream is firm, at least 30 minutes.

Scoop ice cream into 4 individual bowls.  Drizzle chocolate syrup over top.  Serve.

“Don’t try to do everything – take time to refresh your body and spirit.”

 

 

 

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Jan20

Grandma’s Frosted Fruit Salad

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grandmasfrostedfruitsalad

Grandma’s Frosted Fruit Salad

I have been making this for years.  Make it a side dish or dessert.  It’s yummy!

  • 1 (3-oz.) pkg. lemon jello
  • 1 (3-oz.) pkg. orange jello
  • 2 cups boiling water
  • 1 1/2 cups cold water
  • 1 (20-oz) can crushed pineapple, drained and squeezed (save juice for topping)
  • 2 to 3 bananas, sliced
  • 2 cups miniature marshmallows

Dissolve jellos in boiling water.  Add cold water and stir until jello is melted.  Add fruits and marshmallows and pour into a 9″ x 13″ baking dish.  Refrigerate until firm.

Topping

  • 1 egg, beaten
  • 1 tablespoon flour
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 1 cup pineapple juice (reserved from pineapple) (add water enough to make 1 cup)
  • 1 cup heavy cream, whipped
  • 1/2 cup shredded sharp Cheddar cheese, optional

In a saucepan, combine egg, flour, butter, sugar and pineapple juice.  Cook and whisk until thick.  Cool completely.  When cool, fold in whipped cream and spread over chilled jello.  Sprinkle cheese on top, if desired.

“God is in the small things as well as the great.”

 

Jan14

Molten Chocolate Cake

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Molten Chocolate Cake

Valentine’s Day is coming.  Make this for your sweetie.  It’s heavenly!

  • 11 tablespoons butter
  • 5 ounces bittersweet chocolate
  • 3 egg yolks
  • 3 eggs
  • 1 1/2 cups powdered sugar
  • 1/2 cup flour

Melt chocolate and butter together.  Cool slightly.  Meanwhile, in a separate bowl, whisk together the yolks and eggs and then mix in the powdered sugar.  Whisk this into the chocolate mixture and then whisk in the flour.  Fill 6 buttered 4-ounce ramekins with the batter.  Refrigerate until ready to bake, or bake immediately.  Bake in a preheated 450 degree oven for 5 to 6 minutes if it is cold, or 4 to 5 minutes if it is room temperature.  Turn out of ramekins immediately onto plate and serve warm.

You may put a dollop of whipped cream on top, drizzle with dark or white chocolate, sprinkle with powdered sugar or eat just like the way it is.

This recipe is easily doubled for a large crowd.

Serves 6.

“Follow Christ, not the crowd.”

 

Dec29

Pumpkin Mousse

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Pumpkin Mousse

This is my grandson Nathan’s, very favorite dessert.  First made for Thanksgiving 2010.  Rated by my family as a 5*.  Very delicious!

  • 1 (3-oz. box) Cook and Serve vanilla pudding (not instant)
  • 1 cup half and half
  • 1 cup heavy cream, divided
  • Pinch cinnamon
  • Pinch nutmeg
  • Pinch cloves
  • 1/2 cup plus 3 tablespoons pumpkin puree
  • 2 tablespoons brown sugar

In medium saucepan, mix dry pudding mix with half and half and 1/2 cup cream.  Add spices.  Bring to boil over medium heat, stirring constantly, until mixture is bubbly and thick.  Add pumpkin and stir to combine.  Put lid on pan and set aside to cool.  When cool enough, place pan in the fridge to cool completely.

When mixture is cool,  remove from fridge.  In mixing bowl, add 1/2 cup cream and brown sugar.  Beat until very light and fluffy.  Fold in pumpkin cream mixture until combined.

Cover and refrigerate for a couple of hours or overnight.  Serve in goblet glasses, or any way you prefer to serve it.

This makes 6 small servings, so you might want to make a double recipe.

“The journey is better with someone who knows the way.”

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Dec5

Blueberry Cream Dessert

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Blueberry Cream Dessert

  • 1 1/2 cups graham cracker crumbs
  • 3/4 cup sugar, divided
  • 1/2 cup butter, melted
  • 1 (8-oz) pkg. cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 (21-0z) can blueberry pie filling
  • 1 (8-ox) carton frozen whipped topping, thawed

In a bowl, combine the cracker crumbs, 1/4 cup sugar and butter.  Press into a greased 9″ x 13″ baking dish.  In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla.  Pour over crust.

Bake at 350 degrees for 15 to 20 minutes or until set.  Sprinkle with cinnamon.  Cool on a wire rack.  Spread with pie filling and whipped topping.  Refrigerate until serving.

“Contentment begins with having fewer wants.”

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Dec4

Yummy Apple Dumplings

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Yummy Apple Dumplings

These are sooo good and so delicious.  Even though these make their own sauce, I always make “Vanilla Sauce” to put on them.  It makes them even more yummy.  This is my version of this recipe, which I have made not so sweet, because the vanilla sauce makes it a little sweeter.

  • 2 large apples, peeled and cored
  • 2 (8-count) cans crescent roll dough
  • 1 cup (2 sticks) butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • Cinnamon to taste
  • 10 ounces (1 1/4 cups) apple juice

Preheat oven to 350 degrees.  Slice apples into 16 slices.  Roll 1 apple slice into each crescent roll and place in a 9″ x 13″ baking dish.

Melt butter, sugar and vanilla in a saucepan.  Do not caramelize, use just enough heat to melt the sugar.  Pour mixture over rolls; sprinkle with cinnamon and pour apple juice over the top of the rolls.

Bake for 30 minutes.  Cover with foil and bake another 10 minutes.  Makes 16.

Vanilla Sauce (Makes 20 servings)

  • 1 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 4 cups boiling water
  • 1/2 cup butter
  • 4 teaspoons vanilla extract

In saucepan, combine sugar, cornstarch, salt; gradually stir in water.  Boil, stirring constantly, 5 minutes, or until thickened.  Add rest of ingredients.

Serve hot over the dumplings.

Serves 16.

“God’s kingdom is a treasure meant to be shared.”

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Nov30

Pumpkin Pie Cake

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Pumpkin Pie Cake

This recipe is heavenly.  Just outstanding!!

  • 4 eggs, beaten
  • 15-oz. can pumpkin
  • 12-oz. can evaporated milk
  • 1 1/2 cups sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 18 1/2-oz. pkg. yellow cake mix
  • 1 cup chopped pecans or walnuts
  • 1 cup butter, melted

Combine eggs, pumpkin, milk, sugar, spice and salt.  Mix well and pour into an ungreased 9″ x 13″ baking pan.  Sprinkle dry cake mix and nuts over top.  Drizzle with butter.  Do not stir.  Bake at 350 degrees for 45 to 60 minutes.

Serve with whipped cream on top.  Delicious!!

“To show His love, Jesus died for me; to show my love, I must live for Him!”