Dessert Recipes

MOUSSE AU CHOCOLATE
serves 8 to 10 Makes 2 cups

6 squares semi-sweet chocolate
1/4 cup light or heavy cream or milk teaspoon vanilla (or 1 Tablespoon Brandy)
dash of salt
4 egg yolks, slightly beaten
4 egg white
1/4 cup sugar
Melt chocolate in saucepan over low heat, stirring constantly.
Remove from heat; blend in cream, vanilla, and salt. Gradually add to egg yolks, beat with wire whip. until thick and creamy. Beat egg whites until foamy throughout. Gradually beat in sugar, and continue beating until mixture will form soft peaks. Gently but thoroughly fold into chocolate mixture. Spoon into individual dessert dishes or serving bowl. Chill at least 2 hours.





Chocolate Mousse3/4 lb. semisweet chocolate 2 C. heavy whipping cream 3/4 tsp. unflavored gelatin 1 C. cold water 4 large eggs 3/4 C. sugar
1 Tablespoon Brandy or Rum

Melt chocolate in top of double boiler over simmering water.
Whip cream until just fluffy; set aside.
Mix gelatin with cold water in top of separate double boiler. Place over hot water and stir to make sure it is completely dissolved.
Beat the eggs with sugar until well blended. At medium speed (so the chocolate does not clump while mixing), pour the melted chocolate into the egg and sugar mixture. Mix a little while, then stop and scrape down bowl. Pour in the well-dissolved gelatin and mix on a low speed a little longer. Fold in the whipped cream until well blended. Chill overnight to set up






CHOCOLATE MOUSSE
serves 6 to 7 people

4 squares semi- chocolate
1/4 cup unsalted butter or margarine
1 teaspoon vanilla
4 eggs, separated

Melt chocolate and butter in a saucepan over very low heat, stirring constantly. Stir in vanilla. Beat egg yolks until thick, light in color and double involute. Blend in chocolate mixture. Beat egg whites until stiff peaks will form. Whisk half the egg whites into the chocolate until blended; then gently fold chocolate into remaining egg whites. Spoon mixture into a serving bowl or individual dishes. Chill, or freeze at least 4 hours .


HOT CHOCOLATE SOUFFLE

Pour the above mousse mixture into a buttered and sugared 1 quart souffle dish. Bake at 450 degrees for 5 minutes; then reduce oven to 400 degrees and bake 10 to 15 minutes longer. serve at once...








WHIPPED PUMPKIN MOUSSE
serves 4
2 cups skim milk 1/4 teaspoon cinnamon
1 pkg. Vanilla low cal.pudding 1/4 teaspoon ginger
1 cup pumpkin 1 cup non-dairy
1/4 teaspoon nutmeg whipped topping.

Combine:
Milk, pudding, pumpkin, spices. Beat until blended. Fold in whipped topping and enjoy.
Equals: 1 milk 1 vegetable and 50 opt. Calories
ENGLISH TRIFLE
serves 6 to 8 people

1 package yellow cake mix or use a angle food cake.
1 package (16 ounces) frozen strawberry halves, thawed
2 cups vanilla pudding
1 cup chilled whipping cream
1/4 cup sugar
1/4 cup toasted slivered almonds
7 whole strawberries
Mix and bake cake in a 9" x 13" pan, as directed on cake package.
Cut cake crosswise in half. (freeze one half for future use). Cut other half into 8 pieces; split each piece horizontally. Arrange half the pieces in 2 quart glass serving bowl, cutting pieces to fit.

Pour half the thawed strawberries over cake; spread with half the pudding. Repeat. Cover; chill at least 8 hours.

Chilled bowl, beat cream and sugar until stiff; spread over trifle. Sprinkle with almonds; garnish with whole strawberries. To serve, spoon trifle into dessert dishes.

TRADITIONAL TRIFLE:
Fresh strawberries or raspberries. Cut Angle food cake half into pieces; split each piece and fill with 2 Tablespoons strawberry or raspberry jam. Arrange pieces in bowl; pour sherry and orange juice that equal 1/3 cup plus 2 Tables, over cake; Allow to soak a few minutes, then spread with all the pudding. Top with whipped cream. Decorate with fresh fruit and slivered almonds.
I use the Traditional Truffle. Bettie





INDIAN PUDDING

1/2 cup corn meal
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
4 cups milk, divided
1/3 cup molasses
2 Tbs butter
1 egg, beaten

Pre-heat oven to 350 deg., butter a 1and 1/2 quart baking dish. In a medium bowl, combine the corn meal, sugar, spices and salt and set aside. In a heavy sauce pan, heat 3 cups of the milk until just about boiling, then reduce heat to medium and stir in the corn meal mixture until thoroughly mixed in. Then add the molasses and butter
and stir until well combined. Cook the mixture for about 15 minutes, stirring
frequently to prevent sticking to the bottom of the pan, or until it thickens and the spoon begins to leave tracks.
Remove from the heat and add a few tablespoons of the mixture (hot) to the beaten eggs and then mix the egg into the corn meal and milk mixture. Pour into the baking dish and then pour the remaining cup of milk on top without stirring it in.
Place the baking dish into the pre-heated oven, after 45 minutes the pudding to mix the milk in and bake for another 60-75 minutes or until set. NOTE: the pudding will be soft when removed from the oven and will set more as it cools. Serve with whipped cream or vanilla ice cream. Serves about 8.
Apple Danish Pastries
375~ for 12 minutes

2 Packages Dry Yeast
1/4 Cup Water -- 105°-115°
3/4 Cup Milk -- scalded
1/3 Cup Sugar
2 Teaspoons Salt
1 1/3 Cups Butter Or Margarine
1/2 Teaspoon Lemon Extract (Almond or Vanilla for Bear Claws)
3 Large Eggs -- beaten
4 1/2 Cups All-Purpose Flour
1 Can Sliced Apples -- 20 ounce
3 Teaspoons Cinnamon

Sprinkle dry yeast into warm water. Let stand a few minutes; then stir until
dissolved. Pour hot milk over sugar, salt and 1/3 cup butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add flour gradually. Place the dough in a greased pan (13x9x2 inches).
Chill for 1 to 2 hours. Turn chilled dough out onto a floured board. Roll into a
rectangle 16x12 inches. Spread 1/3 cup butter over 2/3 of the dough. Fold the
unspread portion of the dough over half the covered portion. Fold the third section over the first two. Roll the dough to its original size and repeat the process twice, using the remaining butter. Return the dough to the refrigerator and chill overnight.
Next day, divide the dough in half. Roll each half into a rectangle 14x9 inches. Cut into strips 14x3/4 inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each roll. Mix the cinnamon with 1/2 cup of sugar and sprinkle each roll with some of the mixture. Cover. Let rise in a warm place, free from drafts, until doubled in bulk. Bake in preheated 375° oven for about 12 minutes or until golden brown.


NOTES : Any canned fruit filling can be used as topping, or for cheese danish- mix 3 ounces of farmer cheese with an egg yolk and a few tablespoons of sugar(to taste) and a few drops of an extract of your choice. When mixed to a creamy consistency, place a dollop in the center of each roll before rising.
Bake as above.

BEAR CLAWS

Use date filling. Cut dough the length you want and double the width. On one side of the width cut from cent out, strips 1” apart. Fill with date filling and fold on half. Bake as above, and then drizzle glaze over them and top with sliced almonds.
APPLE CRISP
350 degrees 1 hour or until top is brown

8"x 8" pan 9" x 13" pan

4 to 5 apples 7 to 8 apples
3/4 cup sugar 1 1/2 cups sugar
1/2 cup flour 1 cup flour
1 teasp. cinnamon 2 teasp. cinnamon

Peel and core apples; slice thin. Mix apples with the above dry ingre. until coated well.

TOPPING

6 TABLE. Marg. or butter 9 Table. Marg. or butter
1/3 cup sugar 1/2 to 2/3 cup sugar
2/3 cup flour 1 1/4 cup flour

Blend ingredients together with pastry blender until crumbly. Spoon over apples.
Can use pears, peaches, etc.

















RHUBARB CRISP
9"x9" pan bake at 350~ until done, 45 min to an hour

1/2 water 4 cups rhubarb
1/2 teasp. cinnamon 1 cup sugar
1/4 cup flour
Mix and pour in Pan and add topping:




TOPPING
1 cup brown sugar 1 cup flour
1/2 cup oatmeal 1/2 cup marg.
mix and pour over rhubarb mixture and bake.





RHUBARB OATMEAL CRUNCH
375 degrees 45 minutes

1 1/2 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
8 cups rhubarb, strawberries or raspberries
Mix the above together. (toss lightly to mix) Sprinkle over rhubarb and place in a 9"x 13" greased pan.

Combined:
1/2 chop nuts
2/3 cup flour
2 cups uncooked oat meal
1 cup brown sugar
1/2 teaspoon salt
3/4 teaspoon cinnamon
2/3 cup melted butter or marg.
Combined the above ingr.; then mix with melted butter or marg. Sprinkle mixture over rhubarb and bake.
Serve with vanilla sauce or cream and lots of love.










PUDDING SALAD
16 OZ. PLAIN LOW FAT YOGURT
16 Oz. can crushed pineapple (juice and all)
1 pkg Low cal pudding (vanilla, pistachio, banana, etc.)
Combined all three ingredients and enjoy.


Plum Pudding , or Pudding in a Sack
This is a recipe that Mary Julia (Shine) Jolly, Perry use to make for her family. Mae and her family referred to this as "Pudding in a Sack".

1 1/2 cups suet 1 Table. ginger
1 cup molasses 2 teasp. cinnamon
1 cup sugar 1/2 teasp. allspice
1 pound raisins 1 teasp. cloves
1 pound currants 1 Table. citron
10 eggs 1 cup sweet milk
1 teasp. salt enough flour for stiff dough
2 teasp. baking powder (1 cup to 2 1/2 cups flour)

Wrap in a floured sheet bringing sides up and tieing at the top. Steam for 3 hours in a hot oven. Serve hot with Hard Sauce over the top.



Hard Sauce #1

Cream until fluffy:
1/8 butter, a good measure
3/4 sugar

Add and stir in :
1 egg
Heat over hot water slowly, stirring often. When well heated Add: flavor to taste. (flavors to choose from are):
Rum
Brandy
Whiskey, or
1/2 teasp. vanilla

Serve over Pudding in a Sack.
Hard Sauce #2
Cream until soft:
1/2 cup butter

Gradually blend in:
1 cup sifted confectioners' sugar (Powdered sugar)
Then beat in 1 unbeaten egg WHITE.

Stir in:
1/2 teasp. vanilla, or hard liquor, rum, brandy, sherry, etc. to taste.

Serve over hot Pudding in a sack, or Plum Pudding.


Berry Cobbler

Ingredients

1/2 cup butter
1 cup flour
1 cup sugar
1-1/2 pints berries (raspberry, blueberry, blackberry, etc.)
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk

Melt butter in a 10 x 6-inch casserole pan. Combine flour, sugar, baking powder, salt, and milk; pour over melted butter. Add berries on top. Bake at 350 for 45 minutes until cobbler is golden brown.




COBBLER Dough
9" X 9" squar, or 9" round 3" deep
In medium size bowl bowl mix:
1 cup flour
1 Tablespoon sugar
1/8 to 1/4 teasp. nutmeg (opt.)
1/4 teasp. salt
1 1/2 teasp. baking powder

Add:
3 Tablespoons butter cut into small pieces
stir, working into flour mixture until it resembles crumbs.

Add:
1/ cup milk
all at once, and stir only until dough forms. Do not overmix. Drop generous spoonfuls of the soft dough on top of fruit, and bake 350 degrees for 30 to 35 minutes.







PUDDING DESSERT
9 X 13 Pan bake crust 375 degrees for 15 minutes

Mix and press into a 7 x 11 or 9 x 9 or 9 x 13 pan:
I like a 7 x 11 or 9 x9 inch pan.
1 1/2 cups flour cup marg. or butter
1/2 finely chopped nuts (Pecans, walnuts, almonds, etc.).
May want to do nuts in a blender or food prosser.
Bake at 375 degrees for 15 minutes.

Mix together, using a mixer, and spread over crust:
8 oz. cream cheese, room temp.
1 cup powder sugar
1 cup cool whip

Mix together and pour over cream cheese mixture:
2 - 3 oz. instant pudding, any flavor
3 cups milk

Top with cool whip and sprinkle with finely chopped nuts. Refrigerate for 1 hour or more and serve.