Desserts

[Chelsey]

Apple Dapple Cake

Mix well:
3 eggs
2 cups sugar
1 1/2 cups oil
Sift together in separate bowl:
3 cups all-purpose flour
1 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp all-spice
Mix the dry ingredients into the eggs, sugar and oil mixture. Add:
2 tsp vanilla
Mix well and add in:
2 cups chopped apples
1 cup chopped nuts
Batter will be thick, pour into greased pan [13x9x2]. Bake at 325° for
about 40 - 50 minutes [depending on the apples]. Check for doneness with a
knife [but, remember cake will be moist, do not overcook].

Topping:
1 cup brown sugar
1 stick butter or margarine
1/4 cup milk
Cook 2 1/2 minutes and pour over hot cake. Cool in pan

[Chelsey]

Apple Walnut Cobbler

4 cups thinly sliced granny smith apples
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup chopped walnuts

Preheat oven to 325 degrees. Grease 2 quart baking dish.
Spread apple slices evenly in baking dish. In small bowl, mix 1/2 c sugar, cinnamon, and 1/2 c walnuts. Sprinkle over apples.
In medium bowl, combine flour, 1 c sugar, baking powder, and salt. In small bowl, whisk egg, evaporated milk and melted butter. Add milk mixture to flour mixture and stir until smooth. Pour over apples and spinkle with 1/4 c walnuts.
Bake 55 minutes.

[Chelsey]

Strawberry Truffle Low-Fat Brownies

3/4 c. all purpose flour
3/4 c. non-alkalized cocoa
1 t. baking powder
1 t. salt

1/2 c. strawberry puree
1 egg white, slightly beaten
1 T. vanilla
1 T. oil
1/4 c. skim milk

Combine dry ingredients. Combine wet ingredients. Then combine wet and dry ingredients. Spread into a 8 x8 inch square pan and bake at 325 about 35-45 minutes, until toothpick inserted in center comes clean.

[Chelsey]

Dump Cake

1 can 20oz crushed pineapple, undrained
1 can 21oz cherry pie filling
1 package Duncan Hines Moist Deluxe Yellow Cake Mix (dry)
1 cup chopped pecans or walnuts (optional)
1/2 cup butter or margarine, cut into thin slices

Preheat oven to 350 degrees. Grease 13 x 9 x 2" pan.

Dump undrained pineapple into pan. Spread evenly. Dump in pie filling.
Spread evenly. Sprinkle cake mix evenly over cherry layer. Sprinkle
pecans over cake mix. Dot with butter. Bake at 350 degrees for 50
minutes or until top is lightly browned. Serve warm or at room temp.

[Chelsey]

Deep Dish Apple Pie

4 large Granny Smith apples (or other baking apples)
1/2 cup sugar
1 tsp. cinnamon
1/2 cup sugar
3/4 cup all purpose flour
1/3 cup butter
9" DEEP dish pie crust

1. Preheat oven to 400.
2. Peel and core apples, cut into eighths.
3. Arrange apple pieces in 9" deep dish pie crust (will be heaping).
4. Mix 1/2 cup sugar with 1 tsp. cinnamon.
5. Sprinkle over apples.
6. Sift 1/2 cup sugar with 3/4 cup all purpose flour. Cut in butter until it crumbles.
7. Pour over apples.
8. Bake 40-50 minutes. It may run over, depending on how big your apples are, so you may want to put aluminum foil underneath or something to catch the drips.

[Chelsey]

English Toffee Cheesecake

Crust
1 1/2 cups graham cracker crumbs (from about 5 ounces graham crackers)
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (such as Skor or Heath)
2 tablespoons (packed) dark brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted


Filling
4 8-ounce packages cream cheese, room temperature
1 cup (packed) dark brown sugar
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch pieces

Topping
1 16-ounce container sour cream
1/2 cup sugar
1 teaspoon vanilla extract

For crust: Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F.
For filling: Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.
Meanwhile, prepare topping: Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight.
Remove pan sides and place cake on platter. Garnish top with crushed Skor or Heath Bars, or chocolate curls.
Makes 12 servings

[Chelsey]

Brownie Bottom Cheesecake

1/2 cup (1 stick) butter or margarine

4 squares BAKER'S Unsweetened Baking Chocolate

2-1/4 cups sugar, divided

5 eggs, divided

1/4 cup milk

2 tsp. vanilla, divided

1 cup flour

1/2 tsp. salt

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream


Preparation
MELT butter and chocolate in 3-quart saucepan on very low heat, stirring constantly; cool. Blend in 1-1/2 cups sugar.

ADD 2 of the eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in milk and 1 tsp. of the vanilla. Mix flour and salt; add to chocolate mixture, mixing just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake at 325°F for 25 minutes.

MIX cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over brownie bottom. (Filling will almost come to top of pan.)

BAKE at 325°F for 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.

[Chelsey]

Lemonade Pie

1 graham cracker ready-crust
1 small can pink lemonade, defrosted
1 can Eagle Brand sweetened condensed milk
1 large container of Cool Whip

Mix all ingredients together and pour into pie crust. Top with sliced almonds. Refrigerate overnight before serving.

[Chelsey]

Lemon Cheese Bars

1 Lemon flavor cake mix (pudding added)
1 8 oz. Cream cheese softened
1/3 cup sugar
1/3 cup oil
1 tsp. Lemon juice
2 eggs

Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly.
Separate one cup and reserve.
Pat remaining mixture lightly in an ungreased 9x13x2 pan.
Bake for 15 minutes at 350 degrees.

While baking:
- Beat cheese, sugar, lemon juice and[*]1 egg until lightly smooth.

Next:
Spread cheese mixture over baked layer.
Sprinkle with reserved crumb mixture.
Bake 15 minutes longer.
Cool and cut into bars.

Store bars in refrigerator.

[Chelsey]

Lemon Jell-O Cake

1 package yellow cake mix
1 package lemon Jell-O gelatin (4 serving size package)
4 eggs
3/4 cup water
3/4 cup vegetable oil
2 cups sifted powdered sugar
2 lemons, juice and zest of

1 Mix together for 4 minutes.
2 Bake in 9x13 inch pan for 35 minutes.
3 (Note: My copy of the recipe doesn't say what temperature to bake at. I would used the temperature recommended on the cake mix box.)
4 Poke holes all over the cake while hot.
5 Mix together: powdered sugar and lemons (grated rind and juices).
6 Pour this over the cake immediately, while it is still hot from the oven.
7 Serve warm or cold.