Desserts

Double Chocolate Cookies

Cooking with Mary
Dec. 13, 2017

1 package Duncan Hines Chocolate Fudge Cake Mix
1/2 cup Butter or Margarine, melted
1 Egg
1/2 cup Milk Chocolate Chips
1/2 cup Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees.
Combine cake mix, melted butter and egg in large bowl. Beat at low speed with electric mixer until blended. Stir in chocolate chips. Using a tablespoon or cookie scoop, drop batter onto ungreased baking sheet. Bake for 9 to 11 minutes. Cool for one minute on baking sheet then remove to cookie racks to continue cooling.

No Bake Cookies

Cooking with Mary  12/ 6/17

2 tbs Cocoa

1/2 stick Margarine

1 cup Sugar

1 cup plus 1 tbs Milk

1 tsp Vanilla

1 1/2 cup Oatmeal

1/4 cup Peanut Butter

Mix cocoa, margarine, sugar, milk and vanilla in a heavy saucepan. Bring mixture to a heavy boil. Let boil for one and a half minutes. Remove from heat and add peanut butter. Mix until peanut butter is dissolved. Add quick oats and stir. Spoon out into wax paper. Refrigerate until cool.

Pumpkin Pie Squares

Cooking with Mary
November 15, 2017

Crust:
1 cup sifted Flour
1/2 cup Quick Oats
1/2 cup packed Brown Sugar
1/2 cup Butter

Combine ingredients and mix until crumbly. Press into ungreased 13x9x2 pan. Bake at 350 for 15 minutes.

Filling:
1, 16 oz can Pumpkin
1, 10 1/2 oz can evaporated Milk
2 Eggs
3/4 Sugar
1/2 tsp Salt
1 tsp Cinnamon
3/4 tsp Pumpkin Pie Spice

Combine the above ingredients and blend well. Pour into crust and bake at 350 for 20 minutes.

Topping:
1/2 cup chopped Pecans
1/2 cup packed Brown Sugar
1 T Butter

Combine ingredients and sprinkle over pumpkin filling. Return to oven and bake 15 to 20 minutes more or until filling is set.
Cool in pan on rack then cut into two inch squares.
Makes two dozen.

Caramel Apple Pie Dump Cake

2, 21 oz cans apple pie filling
1/4 cup caramel ice cream topping
18 1/2 oz pkg yellow cake mix
1/2 cup butter
Garnish with whipped cream or ice cream

Spray a 13×9 inch baking pan with non-stick spray. Add pie filling and caramel topping. Swirl mixture with a quick stir. Sprinkle dry cake mix evenly over top. Drizzle with melted butter. Bake at 350 for 30 to 35 minutes. Let cool. Garnish portions with whipped cream or ice cream. Makes 8 to 10 servings.

Creamy Peach Dessert

Cooking with Mary 8/2/17

1/2 cup milk
3 TBSP butter
1 egg
3/4 cup all purpose flour
1 package (3 oz) cook and serve vanilla pudding
1 tsp baking powder
1/2 tsp salt
4 to 5 medium ripe peaches, peeled and sliced

Topping:
2 packages (8 oz each) softened cream cheese
3/4 cup plus 1 TBSP sugar, divided
1/3 cup half and half cream
1/2 tsp ground cinnamon

In a mixing bowl, beat milk, butter and egg. Combine flour, pudding mix, baking powder and salt then add to milk mixture. Beat on medium speed for 2 minutes. Pour into a greased 8 inch square baking dish. Top with peaches.

In a small mixing bowl, beat cream cheese, 3/4 cup sugar and cream. Drop by tablespoonfuls over peaches. Combine cinnamon and remaining sugar. Sprinkle over the top. Bake at 350 degrees for 55 to 60 minutes or until puffed and golden brown. Cool on wire rack for one hour. Refrigerate for 2 hours before cutting.

Strawberry Pie

4 cups strawberries, divided into 2 cups small berries and 2 cups large berries
3 TBSP cornstarch
1 TBSP lemon juice
1 cup sugar or Splenda

Put 2 cups small berries n a small saucepan and mash with potato masher. Add sugar, cornstarch and lemon juice. Cook over low heat until thick and translucent, stirring constantly. Remove from heat and cool. When cooled, place berry mixture in pre-baked pie crust. Place whole berries over top. Chill for about 2 hours. Serve with whipped cream.

Kate’s Mom’s Summertime Lemon Cake

Cooking with Mary 6/21/17

1 small box lemon Jello
1 cup boiling water
1 box yellow cake mix
3/4 cup salad oil
4 eggs
1 TBSP lemon extract

Pour the boiling water into Jello and mix until dissolved. Let cool. Pour cake mix in a large bowl and add oil. Beat at a moderate speed. Add eggs, one at a time, and beat well. Add lemon extract and cooled Jello. Mix well. Pour into greased and floured 9 x 13 baking dish. Bake at 350 degrees for about 35 minutes. Remove from heat and make holes in top of cake, using a fork. Mix one cup powdered sugar with juice of 1 or 2 lemons until a thin glaze forms. Pour over cake.

Carrot Cake Muffins

Olive oil spray (or canola oil spray)
1 1/2 cups carrot, grated
1 cup whole-wheat flour
1 cup all-purpose flour
1/4 cup ground flaxseed
1 tsp baking powder
1/2 tsp baking soda
1/2 cup brown sugar
1 TBSP cinnamon
1/4 tsp sea salt
1 egg
3/4 cup calcium-fortified 100% pure orange juice
1/2 cup unsweetened applesauce
1/2 cup grated coconut

  1. Preheat oven to 350°; spray muffin pan with cooking oil spray.
  2. Shred carrots and set aside.
  3. Combine flour, flaxseed, baking powder, baking soda, brown sugar, cinnamon and sea salt in a bowl and mix.
  4. Add egg, orange juice and applesauce to the bowl and mix thoroughly.
  5. Fold in carrots and coconut until blended.
  6. Spoon mixture into muffin tins, filling until 2/3 full.
  7. Bake for approximately 20 minutes or until browned.

Chocolate Mint Brownies

Cooking with Mary 3/15/17

1 cup all purpose flour
1/2 cup butter, softened
1/2 tsp salt
4 eggs
1 tsp vanilla extract
1 16 ounce can chocolate flavored syrup
1 cup sugar

Filling:
2 cups confectioners sugar
1/2 cup butter, softened
1 TBSP water
1/2 tsp mint extract
3 drops green food coloring

Topping:
10 ounce package of mint chocolate chips
9 TBSP butter

Combine the first 7 ingredients in a large mixing bowl. Beat at medium speed for 3 minutes. Pour  batter into a greased 13 x 9 x 2 baking pan. Bake at 350 degrees for thirty minutes. Top of brownies will appear wet. Cool completely.

Combine filling ingredients in a medium mixing bowl and beat until creamy. Spread over cooled brownies. Refrigerate until set.

For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in refrigerator. Yields 5 to 6 dozen.

Chocolate Candy Bar Pie

Cooking with Mary 1/11/17

20 large marshmallows
1/2 cup milk
4 chocolate candy bars (your preference – plain or otherwise)
1/2 pint whipping cream

Melt marshmallows, candy bars and milk in a saucepan. Stir until smooth. Whip whipping cream in a bowl until peaks form. Pour chocolate mixture over the whipped cream and fold in. Pour into a graham cracker pie crust or chocolate (pre-prepared) crust.

Chill for a couple hours or overnight.