Couldnt resist dessert

Well, I was baaad! I had dessert both yesterday and today. I just couldnt resist it, it was banoffee pie, one of my all time favourites.
My sisters partner made it for us. It was so delicious! I am not sorry I ate it! It was lush!
But besides having dessert on both days, I have been good. I havent eaten any chocolate at all, not one sweet which is a first for me.
Between now and Monday mornings weigh in my plan is to not eat any junk food. There is plenty of it in the house, but I am going to avoid it.
We’ll see if I can do it! I hope I can!

Creamy peppermint cheese cake

Creamy Peppermint Cheesecake

6 to 8 servings

A friend of mine was invited to her aunts for Christmas dinner and was asked to bring a dessert. Her aunt had asked four other people to bring desserts, too. And guess what? They all brought pecan pie! After I heard that, I gave her this recipe, cause its quick, easy, and rarely duplicated.

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2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar

2 eggs

3/4 cup sour cream

1 teaspoon vanilla extract

1 teaspoon peppermint extract

6 drops red food coloring

One 9-inch graham cracker pie crust

Whipped cream and candy canes for garnish (optional)

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Preheat the oven to 350°F. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well. Place 1/2 cup of the mixture in a small bowl and stir in the peppermint extract and food coloring; mix well. Pour the remaining cream cheese mixture into the pie crust. Smooth the top. Drop the peppermint mixture by spoonfuls into the mixture in the crust and swirl with a knife to create a marbled effect. Bake for 30 to 35 minutes, or until the edges are set (the center will be slightly loose). Allow to cool for 1 hour, then cover and chill for at least 6 hours before serving. To serve, top each slice with a dollop of whipped cream and a miniature candy cane, if desired.

***

TIP: If you can sneak an extra few moments, make your own homemade graham cracker crust.

From A Mr. Food Christmas

By Art Ginsburg

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Stuffed apple dumplings

Stuffed Apple Dumplings
Recipe By : National Apple Harvest Festival, 1998
pastry for 2 crust 9″ pie
3 tablespoons butter
3 tablespoons sugar
1 tablespoon raisins
2 tablespoons walnuts
6 large baking apples
2 tablespoons lemon juice
whole cloves
1 egg yolk
1 teaspoon cinnamon

Chop together raisins & nuts; mix with butter, sugar, & cinnamon. Core and peel apples, brush with lemon juice. Stuff cores with raisin-nut mixture. Divide pastry into 6ths, roll out each piece to about 8″ square, trimming
evenly at edges. Put an apple on each square & bring up opposite corners of the square to join at top & pinch together. Pinch moistened edges together to make sort of a pyramid-shaped covering for each apple. Stick 1
clove in top of each. Brush with egg yolk diluted with 1 tablespoon water. Bake at 425ø F. on greased pan 40 minutes or until apples test tender with a toothpick.

Enjoy.

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cherry cake

Cherry Cake
2 cups sugar
3/4 cup shortening
3 eggs, beaten
1/2 cup milk
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup raisins
1 cup nut meats
1 quart Royal Ann cherries
1 teaspoon lemon extract
Cream together sugar and shortening; add eggs. Add sifted dry ingredients, alternately with milk. Add lemon extract. Stir in nuts and fruit. Pour into large loaf pan. Bake at 350 degrees until toothpick inserted into center comes out clean.

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Kahlua cheese cake

Kahlua Cheese Cake
Chocolate Crumb Crust:
1 1/3 cups chocolate wafer crumbs
1/4 cup softened butter
1 tablespoon sugar
Filling:
1 1/2 cups semi-sweet chocolate pieces
1/4 cup kahlua
2 tablespoons butter
2 large eggs, beaten
1/3 cup sugar
1/4 teaspoon salt
1 cup sour cream
2 (8 ounce) packages cream cheese, softened, cut into pieces
Whipped cream, optional
Chocolate leaves, optional
Combine all crust ingredients; press firmly into bottom of 9 inch springform pan. Preheat oven to 350 degrees. In small saucepan, over medium heat, melt chocolate with kahlua and butter; stir until smooth. Set aside. In bowl, combine eggs, sugar and salt. Add sour cream; blend well. Add cream cheese to egg mixture; beat until smooth. Gradually blend in chocolate mixture. Turn into prepared crust. Bake for 40 minutes, or until filling is barely set in center. Remove from oven and let stand at room temperature for 1 hour. Then refrigerate for several hours or overnight. Garnish if desired.
Makes 12 to 14 servings.

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Graham cracker pudding

Graham Cracker Pudding

A pudding of special delight to children!

16 whole graham crackers

¼ cup granulated sugar

¼ cup butter or margarine, melted

4 tsp. flour

½ cup plus 2 Tbsp. sugar

2 cups milk

3 eggs, separated

½ tsp. vanilla

Crush graham crackers. Combine with ¼ cup sugar and butter. Mix to form fine crumbs. Press ¾ of crumb mixture into bottom and sides of baking dish. Reserve remaining crumbs.

Combine flour and ½ cup sugar in top of double boiler. Add milk. Heat to boiling. Beat egg yolks and combine with ½ cup of the hot milk mixture. Pour back into the remaining hot milk and heat to boiling again. Boil 23 minutes, stirring constantly. Remove from heat and add vanilla. Pour into cracker-lined dish.

Beat egg whites until stiff. Gradually add remaining 2 Tbsp. sugar. Pile beaten egg whites on top of pudding. Sprinkle with reserved cracker crumbs. Bake at 350° for 58 minutes until meringue is browned. Cool before serving.

Makes 810 servings

From Best of Amish Cooking

By Phyllis Pellman Good

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