DESSERTS – Page 57 – Chasing MY Life WHEREVER it Leads ME

NOODLE PUDDING aka KUGEL

NOODLE PUDDING

2 cups dry wide egg noodles

2 beaten eggs
1/2 cup sugar
8 ounce crushed pineapple, drained well
1/4 cup golden raisins
1/4 cup golden rum
3/4 teaspoon vanilla
2 tablespoons butter, melted
1 teaspoon cinnamon
1 cup milk
1 GALA apple, peeled, cored and grated

Cook and drain the noodles
Combine all other ingredients together
Fold into warm noodles
Generously spray an 8×8 baking dish with PURE
Gently spread entire mixture into dish evenly
Bake at 325 degrees for 45 minutes

I remember the first time I had this – my little Jewish neighbor brought it over as a welcome to the neighborhood back in 1986. She called it noodle pudding. It was so delicious. I wanted to ask her for the recipe, but I’d just met her and I was young and shy. I made her my floating fruit cake in the same pan she’d brought over and returned it to her to ask for the recipe. I remember how hard she laughed at me. She said it was a Jewish custom to always return a plate, bowl or dish full and of course I could have the recipe. I’ve adapted it to suit my families tastes over the years and cut back on the amount of sugar but it is still a favorite! My neighbor and I became fast friends and shared LOTS of recipes before I moved from the neighborhood in 1999.

HAPPY MOTHER’S DAY ~ STRAWBERRY PIZZA & STRAWBERRY CREAM CHEESE PIE ~ SAME BASIC RECIPE 2 WAYS

STRAWBERRY PIZZA
1 package Pillsbury pie dough (or homemade if you have time)

2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
Cut out 4 – 5 inch rounds.
Bake 10 minutes at 400 degrees.
Cool.
In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
Bake cream cheese mixture 10 minutes until slightly thickened.
Spread over “pizza” rounds.
Top with spoonfuls of strawberries.
Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

RUSTIC STRAWBERRY CREAM CHEESE PIE
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
Fit crust into pie plate, prick bottom in a couple places with fork tines and bake 5 minutes at 400 degrees.
In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
Pour into pie plate and bake cream cheese mixture 15 minutes until slightly thickened. You will need to lay a piece of foil over top for part of the time to prevent crust from burning.
Spread over “pizza” rounds.
Top with spoonfuls of strawberries.
Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

BALSAMIC BERRY SAUCE

1 tablespoon butter
1 cup fresh blackberries, pureed large
8 ounce can crushed pineapple, drained slightly
1/3 cup sugar
1 tablespoon balsamic vinegar

Melt butter in a large skillet over medium heat. Add the berries, pineapple, sugar, and balsamic vinegar.
Cook until the strawberries are heated through and darkened to a deep purple.
Spoon berries over shortcake or ice cream and serve.

BANANA BITES

BANANA BITES

4 tablespoons butter

1/4 cup packed golden brown sugar

2 medium bananas, sliced

1/4 + 1/4 cup milk chocolate chips

1/4 cup crushed walnut pieces

2 cans crescent rolls

1 Jumbo egg, beaten

Preheat oven to 375 degrees.
Over medium heat melt butter.
Add brown sugar until dissolved.
Fold in bananas, walnuts and 1/4 cup milk chocolate chips.
Remove from heat.
Separate crescent rolls.
Place half on cookie sheet.
Fill centers with banana mixture.
Top with another crescent roll and seal edges.
Top with egg wash.
Bake 12 minutes until golden brown.
Melt remaining chocolate chips to form a drizzle.
Drizzle over warm pastries and sprinkle with powdered sugar.

APPLE RAISIN NOODLE PUDDING

NOODLE PUDDING

2 cups dry wide egg noodles

Cook and drain the noodles
Combine all other ingredients together
Fold into warm noodles
Generously spray an 8×8 baking dish with PURE
Gently spread entire mixture into dish evenly
Bake at 325 degrees for 45 minutes

I remember the first time I had NOODLE PUDDING – my little Jewish neighbor brought it over as a welcome to the neighborhood back in 1986. She called it noodle pudding. It was so delicious. I wanted to ask her for the recipe, but I’d just met her and I was young and shy. I made her my floating fruit cake in the same pan she’d brought over and returned it to her to ask for the recipe. I remember how hard she laughed at me. She said it was a Jewish custom to always return a plate, bowl or dish full and of course I could have the recipe.

I’ve adapted it to suit my families tastes over the years and cut back on the amount of sugar but it is still a favorite! I’ve also found other versions that have helped me repeatedly adapt it into what it is today. My neighbor and I became fast friends and shared LOTS of cherished family recipes before I moved from the neighborhood in 15 years later.

1-2-3 Chocolate Mousse without Eggs

Get loads of recipes at Comfy Cook and My Sweet and Savory

Don’t miss Giveaway at Comfy Cook – CSN – choice of 4 items

For the longest time, I looked for a chocolate mousse without raw eggs and could not find one. Recently, I am seeing some popping up, and I will have to try them. The first one I came across was from Nigella Lawson and I adapted that not only to be a chocolate mousse but to transform into many flavors. There is no end to the variety of desserts you can get from this recipe.

Instant Chocolate Mousse or Ice Cream

This recipe takes minutes to make and it has no raw eggs which is very important to me. The secret of its success is the Marshmallow Creme or Marshmallow Fluff and a few miniature marshmallows.

Ingredients

3 cups mini marshmallows (I used 2 cups marshmallow fluff and 1 cup marshmallows since kosher marshmallow retain their shape. In the end, it looks nice, this way.
1/2 stick margarine softened
9 ounces semisweet chocolate, chopped into small pieces
1/4 cup hot water from a that had recently been boiling
1 non dairy whipped topping or whipping cream (8 ounces)
1 teaspoon vanilla extract

Method

Put the marshmallows, marshmallow fluff, margarine, chocolate and water in the microwave.

Stop your microwave every 30 seconds and stir. I used a low to medium setting.

Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.

Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat. The sooner the better!

RUSTIC STRAWBERRY CREAM CHEESE PIE

In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
Fit crust into pie plate, prick bottom in a couple places with fork tines and bake 5 minutes at 400 degrees.
In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
Pour into pie plate and bake cream cheese mixture 15 minutes until slightly thickened. You will need to lay a piece of foil over top for part of the time to prevent crust from burning.
Spread over “pizza” rounds.
Top with spoonfuls of strawberries.
Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

Mexican French Bread Pizza: Lovin’ From the Oven

Thank goodness for good online recipe sites. My favorite two are Taste of Home and All Recipes. If I am in a cooking rut, I am almost 100% guaranteed to find something delicious there. Here is an easy meal that all the family is sure to love. Add or subtract ingredients according to your tastes.

Mexican French Bread Pizza:

1 pound ground beef
1/2 cup chopped onion
1 cup salsa
1 can (2-1/4 ounces each) sliced ripe olives, drained
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1 loaf (1 pound) unsliced French bread
2 cups (8 ounces) shredded Colby Jack cheese

In a large skillet, brown ground beef and onion. Add salsa, olives, salt, chili powder, garlic powder and cumin. Slice the loaf of French bread in half lengthwise. Spread equal amounts of the ground beef mixture on each half. Sprinkle one cup of cheese on each half. Bake for 10 minutes at 450 degrees.

STRAWBERRY PIZZA

STRAWBERRY PIZZA
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
Cut out 4 – 5 inch rounds.
Bake 10 minutes at 400 degrees.
Cool.
In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
Bake cream cheese mixture 10 minutes until slightly thickened.
Spread over “pizza” rounds.
Top with spoonfuls of strawberries.
Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

STRAWBERRY PIZZA

In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
Cut out 4 – 5 inch rounds.
Bake 10 minutes at 400 degrees.
Cool.
In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
Bake cream cheese mixture 10 minutes until slightly thickened.
Spread over “pizza” rounds.
Top with spoonfuls of strawberries.
Add whipped cream and top with CARAMEL SAUCE and MOCHA HOT FUDGE SAUCE.

Chocolate Cinnamon Coffe Cake

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Coffee Cinnamon Chocolate Squares adapted

Last week, I found a plastic bag, filled with chocolate goodies, brownies, these squares, some cookies. They are odds and ends, leftover from previous times. When I took a bite out of these coffee cinnamon chocolate square, memories came flashing back. I had brought these to my middle son and family’s home. I loved them then and I love them now.

There is something about these bars that makes them better than average. The combination of the coffee, cinnamon and chocolate flavors meshed completely and left with us an aroma and a taste that warms the heart. If you are coffee or tea drinker, sit down with one of these and a cup of java, and enjoy/

This could be my dream cake.

(from Baking: From My Home to Yours) (another Dorie success story)

Cake:

1 1/4 cups + 2 tbsp sugar

1 tbsp + 2 tsp cinnamon

1 1/2 tsp instant coffee/espresso powder

1 3/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

3/4 Vanilla Rice Dream

2 egg beaters

1/2 tsp vanilla

10 tbsp margarine, melted and cooled

1/2 cup mini chocolate chips or 3 oz bittersweet chocolate, chopped

Glaze:

6 oz bittersweet chocolate, chopped

2 1/2 tablespoons margarine, softened

Method:

Preheat oven to 350F. Spray with cooking oil an 8-inch square cake pan and line the bottom with parchment paper. (I used aluminum foil). I also used a 9 inch square pan and it was too big. My cake would have risen to a more appropriate height with the proper size.

In a small bowl, combine 2 tbsp sugar, 2 tsp cinnamon and the espresso powder. Set aside.

In a large bowl, whisk together flour, sugar, baking powder, the remaining cinnamon and salt.

In a medium bowl, whisk together Rice Dream, eggs, vanilla and slightly cooled, but melted, margarine. Pour into the flour mixture and stir until just combined.

Pour half of the batter into the prepared pan, spreading it evenly over the bottom. Evenly sprinkle on sugar/espresso mixture and mini chocolate chips, then top with the remaining batter, spreading it evenly.

Bake for 35-40 minutes at 350F, just until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and remove the parchment. Let cool completely before frosting.

Confession 1 – I added more mini chips to the filler.

Glaze:
For the glaze, melt together the chocolate and the margarine in a double boiler and stir until smooth. If it is runny, let it stand for a minute or two, but otherwise the chocolate should be thick, smooth, shiny and spreadable. Spread on the top of the cake (the flat bottom side should be facing up, which makes it easy to frost) and allow the frosting to set up before serving.

CARAMEL PRETZEL CRISPS ~ MOCK TURTLES

These are sooooooooooooooooooo simple and sooooooooooooooooooo good too!
CARAMEL PRETZEL CRISPS ~ MOCK TURTLES
1 bag pretzel crackers (regular pretzels work too)
3 rolls ROLOS
1 bag pecan halfs

Preheat oven to 350 degrees.
Line a cookie sheet with pretzel crackers.
Set 2 ROLOs side by side on the crackers.
Bake 2-3 minutes, just long enough to soften ROLOs.
Press down pecan halves into each ROLO.
Cool.
Enjoy.

Category: DESSERTS