Buffer

4 easy and tasty dessert recipes

Elvis Elvis

I have included my collection of dessert recipes that are my family’s favorites. Some are very easy and quick to make while others are more complicated and take more time. If you can measure ingredients and know how to mix, then you will be able to create and master all of these delicious desserts.

Pistachio Pudding Cake Recipe

1 box yellow cake mix
1 box (small) instant pistachio pudding
2/3 cup oil
1/2 cup water
4 eggs
1 1/2 cups chopped nuts

1 stick butter
1/2 cup hot water
1 teaspoon vanilla
1 box powdered sugar

Combine first five ingredients. Pour into greased 9×13 pan. Sprinkle nuts over top. Bake at 350 degrees for 45-50 minutes. While cake is baking, slowly melt 1 stick butter. Add hot water, vanilla, and powdered sugar. Do not cook, only melt.
When cake is removed from oven, pierce with fork and drizzle glaze on top.


New Orleans style Cheesecake

1 1/2 rows Lorna Doome cookies, crumbled
1/2 cup margarine, melted
1 package (8 ounces) cream cheese
2 eggs
1/2 cup sugar
2 teaspoons vanilla
2 tablespoons lemon juice
1 carton (8 ounces) sour cream
1/4 cup sugar

In a bowl combine the cookie crumbs and margarine. Press the mixture into a 10″ pie pan, or 9″ springform pan. In another bowl combine the cream cheese, eggs, sugar, 1 teaspoon of the vanilla, and 1 tablespoon of the lemon juice and stir until creamy. Transfer the filling to the pie shell. Bake the pie at 350 degrees for 20 minutes. Let the pie cool completely. In another bowl combine the sour cream, remaining vanilla, remaining lemon juice, sugar and mix throughly. Pour the mixture on top of the pie and return it to the oven for 15 minutes. refrigerate the pie overnight. Serves about 8.


Bread Pudding With Whiskey Sauce

4 easy and tasty dessert recipes

4-6 slices white bread
4 tablespoons sugar
3 1/2 cups milk
4 eggs, separated
1 tablespoon vanilla
pinch salt
1/2 stick butter
raisins, optional

Whiskey Sauce

1/2 cup sugar
1/4 cup water
1/4 cup stick butter
Add whiskey last (to individual taste)
(If alcohol is not used, substitute Rum flavoring).

Break bread into oven-proof dish (at least 1 1/2 quarts). Soften bread with a small amount of milk. Beat sugar and egg yolks. Add milk and stir well. Add vanilla and salt. Pour milk mixture over bread. Now fold in raisins if used. Cut butter into chunks (or melt), and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until knife inserted into center comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread and return to 350 degree oven until brown (browning in slow oven prevents falling). Serve warm, about 8 servings.

Whiskey Sauce – Cook until dissolved. Remove from heat, add whiskey (or rum flavoring) to taste.


Raisin Bread Pudding

7-10 slices raisin bread (amount of slices vary because of sizes)
2 tablespoons soft butter or margarine
3 cups milk, scalded
3 eggs
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup sugar

Butter a 10″ x 6 1/2″ x 1 3/4″ glass baking dish. Adjust rack in oven to about 6″ or 7″ above bottom of oven. Preheat oven to 350 degrees. Toast bread lightly, then spread butter over slices while still warm. Cut slices in halves. Fit neatly in baking dish, overlapping bread. Scald milk, beat eggs lightly in a 2 quart bowl. Stir in salt and all but 2 tablespoons of sugar, then hot milk, then vanilla. Pour over toast and let stand for about 10 minutes, pressing toast down lightly to absorb milk mixture. Blend cinnamon with remaining sugar ans sprinkle over top. Bake directly on oven rack 25-30 minutes, or until a knife inserted in center comes out clean. Serve warm or cold. Made more enhancing served with Rum sauce.