7. Desserts


PRETZEL DESSERT - Donna Voye

2 cups crushed pretzels
Ύ cup margarine, softened
½ cup sugar

Mix together. Pat into 9”x13” pan. Bake at 350 degrees for 15 minutes.

8 oz. cream cheese
8 oz. cool whip
1 cup powdered sugar

Beat cream cheese, cool whip and sugar together. Spread on cooled crust.

2 – 10 oz. pkgs. Frozen strawberries
6 oz. pkg. strawberry jello
2 cups boiling water.

Mix all together until jello dissolves. Partially set and then pour over cream cheese mixture. Can top with cool whip if desired.


STRAWBERRY DESSERT - Donna Voye

1 cup butter, softened
1-1/2 cups all-purpose flour
1 cup chopped pecans, toasted
1 8oz. pkg. light cream cheese, softened
2-1/2 cups powdered sugar
1 12oz. cool whip, thawed
1-1/2 quarts fresh strawberries, sliced
½ cup raspberry jam, melted

Preheat oven to 350 degrees. Mix the butter, flour and toasted pecans (which have been cooled). Press into 9x13 inch baking pan. Bake 10-15 minutes – do not allow to brown. Set aside until completely cool. In a bowl mix the cream cheese, powdered sugar until smooth. Blend in the cool whip. Spread over the cooled crust. Refrigerate 8 hours or overnight. Before serving top with strawberries and drizzle melted raspberry jam on top.


EASY TIRAMISU RECIPE – Debbie & Karissa Isaacson
and Donna Voye

1 cup cold water
1 – 14 oz. can fat-free sweetened condensed milk
1 (1.4oz) pkg. sugar-free vanilla instant pudding mix
1 (8oz.) block 1/3-less-fat cream cheese, softened
1 (8oz.) tub frozen reduced-calorie whipped topping, thawed
1 cup hot water
½ cup Kahlua (coffee-flavored liqueur)
1 Tbls. instant espresso or 2 Tbls. instant coffee granules
24 cakelike ladyfingers (2 – 3oz. packages)
3 Tbls. unsweetened cocoa, divided

Combine first 3 ingredients in a large bowl; stir well with a whisk. Cover surface with plastic wrap; chill 30 minutes or until firm. Remove plastic wrap and add cream cheese. Beat with a mixer at medium speed until well blended. Gently fold in whipped topping. Combine hot water, Kahlua, and espresso. Split ladyfingers in half lengthwise. Arrange 16 ladyfingers halves, flat sides down in a trifle bowl or large glass bowl. Drizzle with ½ cup Kahlua mixture. Spread one-third of pudding mixture evenly over ladyfingers; sprinkle with 1 Tbls. cocoa. Repeat layers, ending with cocoa. Cover and chill at least 8 hours. 12 servings (2/3 cup each)


LA BETE NOIRE - Erin Winkler/McCue (I made it for a dinner party w/Mom, Susan, Kerry, Ben and Maria. Delicious. A dessert worth its calories!)

yield: Makes 16 servings
This phenomenal take on a classic flourless chocolate cake lives up to its translation, 'The Black Beast."

Ingredients
Cake
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs

Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Lightly sweetened whipped cream

Preparation for cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

For Ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.


POTATO DOUGHNUTS – Great Grandma Lydia Rothe

Boil, drain and mash (after peeling) 3 good sized potatoes.
Then add (while still hot):
1 T Butter
2 cups Sugar
3 Eggs beaten
1 cup Milk (Sweet or Sour*) (* If you want to use Sour Milk, add 1 tsp. Baking Soda).
1 tsp. Nutmeg (in flour)
1 tsp. Vanilla
5 cups Flour, 5 tsp. Baking Flour

Mix and roll out like pastry. Cut them with a doughnut cutter and drop in boiling oil until they puff up like doughnuts. Flip them over to get both sides evenly cooked and put them on paper towels. Shake them into a bag of powder sugar or frost.
Provided by - Karen Rothe Osband who said these are delicious.


PIE CRUST – Grandma Nellie Osband

3 cups Flour
1 cup Lard
1 Egg yolk
4 T Water
1 T Vinegar
½ tsp. Baking Powder
Dab of Salt


PIE CRUST – Grandma Loretta Rothe

1 lb. Oscar Meyer lard at room temp.
6 cups Flour
2 level tstp. Salt
2 level tsp. Sugar
1 cup Milk
Both Pie Crust recipes provided by – Karen Rothe Osband. They always say ‘lard’ makes the best pie crusts.