Archive for the ‘DESSERTS’ Category
Strawberries & Cream
July 10, 2020 Lee
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Strawberries & Cream

Specifically the whipped cream in the pressurized can. My Mom made this for a dessert one evening and I have never had strawberries like this, just strawberries and cream. Easy and brilliant. This is very versatile so you can make this with any berries you like, or any combination. No servings or quantities listed as this is a make as desired guide.
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Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • fresh strawberries, as desired, trimmed
  • 1 can whipped cream

Instructions
 

  • Trim the strawberries by cutting off the green part, and coring if needed. Cut strawberries in half, and chop the large ones.
  • If using other berries, give them a rinse and sort through them and remove any bad ones.
  • Place strawberries in each serving bowl, adding a smaller amount of other berries as desired.
  • Top with some whipped cream. Serve and enjoy.

Notes

Low cost per serving.
Variants: 1. Use additional berries with the strawberries, strawberries and blueberries is an excellent choice. 2. Instead of strawberries, use your favorite berries!
Common method for serving berries as a dessert.
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Strawberry Crisp
July 5, 2020 Lee
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Strawberry Crisp

This is the best crisp I have ever made, the family loved this! Serving with ice cream is highly recommended!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

For the Fruit

  • 4 cups fresh strawberries, trimmed, cut into chunks
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 3 tablespoons all purpose flour
  • 2 tablespoons sugar

For the Topping

  • â…“ cup butter, softened
  • ½ cup brown sugar, packed
  • ¼ cup all purpose flour
  • ¾ cup quick cooking rolled oats
  • ½ cup pecans, chopped
  • ¼ teaspoon ground cinnamon

For Serving

  • vanilla ice cream

Instructions
 

  • Preheat your oven to 190° C (375° F). And you will need a 2 ½ quart casserole dish. (I used a 7x11 baking dish and it worked perfectly.)
  • Trim the tops from the strawberries and cut out any cores, rinse them and rinse the blueberries and raspberries.
  • To a mixing bowl, add the Topping ingredients and mix together with a fork.
  • In a large bowl, mix together all the Fruit ingredients.
  • Add fruit to a casserole or 7x11 dish, and spread out evenly.
  • Sprinkle the Topping evenly over the fruit.
  • Place in the oven and bake for 35-40 minutes, the topping will be browned and the berries bubbly. Remove from the oven and place on a rack to cool off slightly. (I took the crisp out of the oven about 10 minutes before sitting down to dinner, and it was a perfect when ready to serve dessert.)
  • Serve with ice cream, enjoy!

Notes

Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Kit Kat Bars
June 30, 2020 Lee
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Kit Kat Bars

Two ingredients is all you need, vanilla creme wafer cookies and almond bark. But I must say, the strawberry and chocolate creme wafer cookies are also excellent choices. No quantities listed here, this is a make a much or as little as you want.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • almond bark, as desired
  • vanilla creme wafer cookies, as desired

Instructions
 

  • Setup a double boiler, keeping the center pot out of the water in the lower pot. Put the pot on medium heat and add your almond bark. Here, I used 1 1/2 lbs (680 g). Line a baking sheet or two with parchment paper.
  • When the bark is fully melted and creamy, drop a wafer cookie in, and using a fork, put it down in the bark, flip it over, then lift it out, and scrape off the excess from the bottom of the fork on the edge of the inner pot. Place the cookie on the prepared baking sheet.
  • Repeat with as many wafer cookies and or almond bark you have. Sprinkle the bars with candy sprinkles if desired. Set the sheets aside for 1-2 hours to setup. Kit Kat Bars (I made another sheet in addition to this one for a total of 42 Kit Kat Bars made, and I used vanilla, strawberry, and chocolate creme wafer cookies.)
  • Serve and enjoy.

Notes

Low cost.
Variants: 1. Use other flavors of wafer cookies. 2. Top bars with candy sprinkles as desired.
Sounded like a good idea, and it was. Lee Thayer.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS
Cake Batter Milkshake
June 28, 2020 Lee
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Cake Batter Milkshake

Adapted from an internet recipe.
Easy and oh so good! Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 1 milkshake

Equipment

  • Blender

Ingredients
  

  • 4 scoops vanilla ice cream, (large scoops)
  • ½ cup yellow cake mix, dry, Shortcut
  • splash milk
  • candy sprinkles, as desired, for garnish
  • corn syrup, if using the sprinkles

Instructions
 

  • If using the sprinkles, lightly wipe the edge of a tall glass with corn syrup then dip edge into sprinkles.
  • To a blender, add the ice cream, dry cake mix, and a good splash of milk. Blend until mixed well.
  • Pour into prepared glass, add a few sprinkles to the top, serve, and enjoy.

Notes

Shortcut: Yellow Cake Mix.
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Marshmallow Sandwich Cookies
June 18, 2020 Lee
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Marshmallow Sandwich Cookies

For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 2 dozen sandwich cookies

Ingredients
  

  • 2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2/3 cup butter, softened
  • 1 1/2 cups sugar, divided
  • 1/4 cup light corn syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 24 large marshmallows

Instructions
 

  • In a mixing bowl, add the flour, cocoa powder, baking soda, and salt. Whisk together.
  • In a larger mixing bowl, add the butter and 1 1/4 cups of sugar and beat with an electric mixer at medium high speed until light and fluffy.
  • Add the egg, corn syrup, and vanilla, beat until well mixed.
  • Add the flour mixture to the wet mixture, use a heavy spoon and mix together. The dough comes together quickly. Cover and place in the fridge for 15 minutes or until the dough is firm enough to shape into balls.
  • When you place the dough in the fridge, preheat your oven to 180° C (350° F), get out a couple of baking sheets, use them as is ungreased, or line with parchment for easy cleanup.
  • When the dough is ready, place the remaining 1/4 cup of sugar in a small bowl. Shape dough into 1 inch balls, roll in sugar, and place 3 inches apart on baking sheet. (This was my 2nd sheet before going into the oven, I missed the photo from the first sheet.)
  • Bake 10-11 minutes or until set. Cool on the sheets for 3 minutes. (This is the 1st sheet that went into the oven, I missed taking the before photo with this sheet and took that photo with the second sheet.)
  • Then transfer to wire racks to cool completely.
  • Place 1 cookie upside down on a microwave safe plate. Place the flat end of a marshmallow on top.
  • Microwave on high for about 8-10 seconds or until the marshmallow is softened, it will expand when it is hot and soft, remove from microwave and quickly place another cookie on top, bottom side down, press down to make a sandwich cookie. Set aside to cool.
  • Repeat with remaining cookies and marshmallows.
  • Serve and enjoy.

Notes

Low cost per serving.
A note about the marshmallows. I bought large roaster marshmallows, not the regulation marshmallow. On my first test, I used a pair of scissors and cut a marshmallow in half, cutting across the round side so you have two short cylinders. Using 1/2 marshmallow was too large, so next test was cut a marshmallow into thirds, cutting across the round side so you have three short cylinders. Using 1/3 marshmallow per cooking was perfect. So if all you have is the really large roaster marshmallows, cut them into thirds and they will work perfect.
Adapted from a recipe listed in 'the chocolate cookbook', page 48.
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Strawberry Shortcake
June 13, 2020 Lee
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Strawberry Shortcake

Adapted from an internet recipe.
This is absolutely delicious. I doubled the shortcake recipe and made it in a 9x13 pan, came out perfect. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

For the Shortcake

  • 2â…“ cups Bisquick Mix, Shortcut
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • â…” cup milk

For the Strawberries

  • 4-6 cups fresh strawberries, trimmed / cleaned
  • 1-2 tablespoons sugar

For Serving

  • whipped topping, as desired

Instructions
 

  • Preheat your oven to 200° C (400° F). Get out a 8x8 baking pan, lightly grease with butter.
  • Add all Shortcake ingredients to a mixing bowl and mix together.
  • Spoon batter into the prepared pan, spread out evenly.
  • Bake for 15-20 minutes or until golden brown.
  • While the cake is baking, slice the strawberries and place in mixing bowl, sprinkle and toss with 1-2 tablespoons of sugar. Cover and place in the fridge until ready to serve.
  • Remove shortcake from the oven and allow to cool a little. You can serve the shortcake while it is a little warm or at room temperature.
  • When ready to serve, cut the shortcake into 4 squares, slice each square in half horizontally, top each bottom with strawberries.
  • top with the other half of the shortcake, top with more strawberries.
  • Then top with whipped topping. Serve, and enjoy.

Notes

Shortcut: Bisquick.
Variants: 1. Double the recipe and bake in a 9x13 baking pan. 2. Use your choice of fruit, blueberries as well as peaches sounds very tasty. 3. Slightly mash the fruit after it has been soaking in the sugar, for a mush fruit presentation. 4. If serving warm, generously butter the bottom piece of the shortcake. 5. Use Jiffy Baking Mix, your favorite store brand of Baking Mix (I used Kroger brand while I was in TN) or make the baking mix from the shortcut.
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Easiest Pineapple Cake
June 11, 2020 Lee
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Easiest Pineapple Cake

This sounds like an excellent cake, on my to make and taste list soon. And only 5 ingredients!
Print Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 cups all purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking soda
  • 2 eggs
  • 1 can crushed pineapple, with juice, (20 oz / 567 g can)

Instructions
 

  • Preheat your oven to 180 C (350 F). Grease a 9x13 pan with butter.
  • In a mixing bowl, add the flour, sugar, and baking soda. Mix together.
  • Add eggs and pineapple, mix together until well combined.
  • Pour batter into the prepared pan. Bake for 28-32 minutes or until a toothpick comes out clean. Start checking at 28 minutes, as you do not want to overcook this cake.
  • Remove from oven and allow to cool completely.
  • Top with your favorite cream cheese frosting or whipped topping in a pinch.
  • Serve and enjoy.

Notes

Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS
Gingerbread Fudge
June 4, 2020 Lee
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Gingerbread Fudge

This sounds very good, on my to make and taste list and soon!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 16 servings

Ingredients
  

  • 3 cups white chocolate chips
  • 1 can sweetened condensed milk, (14 oz / 396 g)
  • 1/4 cup molasses
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves

Instructions
 

  • Line a 8x8 pan with foil and lightly grease the foil with butter.
  • In a saucepan, add the chips, milk, molasses, and butter and set on medium heat.
  • While the saucepan is heating, go ahead and measure out the spices so they are all ready.
  • Stir the chip mixture often until all the chips are melted and smooth.
  • Stir in the vanilla and spices.
  • Set the prepared pan on a hot pad and pour in the hot mixture. (I also sprinkled with some candy leaf decorations, feel free to decorate as you like or just leave as is after pouring in.)
  • Cut into 16 squares, serve and enjoy.

Notes

Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Chocolate Chip Muffins
June 3, 2020 Lee
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Chocolate Chip Muffins

For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 1 dozen

Ingredients
  

  • 1 3/4 cups all purpose flour
  • 1/3 cup brown sugar, packed
  • 2 tablespoons cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 egg, lightly beaten
  • 1/4 cup applesauce
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2/3 cup mini semisweet chocolate chips

Instructions
 

  • Preheat your oven to 200 C (400 F), spray a 12 cell standard muffin pan with non stick spray or line cups with foil or paper baking cups. Measure out the mini chocolate chips and set them aside.
  • In a mixing bowl, add the flour, brown sugar, cocoa powder, baking powder, cinnamon, and salt. Whisk to mix together.
  • In another bowl, add the milk, applesauce, egg, butter, and vanilla, whisk together.
  • Pour the milk mixture into the dry ingredients, stir until just combined, a few dry spots is ok as you will stir one more time.
  • Add the mini chocolate chips and stir them in until just mixed through.
  • Spoon the batter evenly into the prepared muffin pan.
  • Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes. (I checked at 14 minutes and they were perfect.)
  • After 5 minutes, remove from the pan and allow to completely cool on a wire rack.
  • Serve and enjoy.

Notes

Low cost per serving.
Variant: 1. Use mini MMs candies in place of the chips, it will discolor the muffins slightly.
Adapted from a recipe listed in 'the chocolate cookbook', page 92.
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Southern Bread Pudding
June 2, 2020 Lee
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Southern Bread Pudding

I got this recipe from my Mom, who clipped it from a newspaper in the 1980s, and the recipe is from Mary Mahoney of the Old French House Restaurant in Biloxi, MS. Regardless of where it came from, this sounds tasty, on my to make and taste list.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

For the Bread Pudding

  • 6 slices day old bread
  • 1 teaspoon ground cinnamon
  • 1/2 cup seedless raisins
  • 2 tablespoons butter, melted
  • 2 cups milk
  • 4 eggs
  • 1/2 cup sugar, plus 2 tablespoons
  • 1 teaspoon vanilla extract

For the Rum Sauce

  • 2 cups milk
  • 1/4 cup butter, (1/4 block or 1/2 stick)
  • 1/2 cup sugar
  • 2 tablspoons all purpose flour
  • 1 tablspoon cooking oil
  • 1 teaspoon ground nutmeg
  • 1 tablespoon vanilla extract
  • 1 1/2 tablespoons rum, or to taste

Instructions
 

To Prepare the Pudding

  • Preheat your oven to 180 C (350 F). You are going to need a 1 1/2 quart casserole dish.
  • Break bread into small pieces and place in your casserole dish. Sprinkle the cinnamon over the top of the bread, add raisins, and drizzle in the butter. Toss then place in the oven to lightly toast the bread. Remove but keep the oven going.
  • In a mixing bowl, add the milk, eggs, sugar, and vanilla, mix well.
  • Pour over the bread, and return casserole to the oven.
  • Bake for 30 minutes or until the pudding is solid.

To Prepare the Sauce

  • Place milk, butter, and sugar in a saucepan and place on medium heat, stir and allow mixture to come to a boil. While waiting for the mixture to boil, make roux with the flour and oil.
  • When the mixture boils, stir in the roux to thicken the sauce. Remove from heat when sauce thickens.
  • Stir in the nutmeg, vanilla, and rum.
  • Divide pudding into serving bowls and spoon the sauce over the pudding, serve and enjoy.

Notes

Low cost per serving.
Variants: 1. Feel free to use a 9x9 square baking pan in place of the casserole. 2. Use rum extract in place of rum but use teaspoon measurements instead of tablespoons.
Adapted from a recipe that is stated to be the recipe from Mary Mahoney's restaurant, Old French House Restaurant. 
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