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After Dinner Desserts 6

Brown Sugar Glazed Bananas
4 bananas, sliced
3 tablespoons butter or margarine
1/4 cup brown sugar, packed
1/4 teaspoon cinnamon
1/4 cup milk or cream

To Make: Melt butter or margarine in a skillet over medium heat. Add brown sugar and cinnamon and stir until dissolved. Pour in milk or cream and stir until smooth. Add banana slices and cook, stirring gently, for 2 to 3 minutes until bananas are warmed through and coated in glaze. Serve warm over ice cream or plain.

Stovetop Apple Butter
6 apples, peeled, cored, and chopped
1/2 cup apple juice or water
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice

To Make: Combine apples and apple juice or water in a saucepan over medium heat. Cook until very soft, about 20 minutes, stirring occasionally. Mash until smooth. Stir in sugar, cinnamon, nutmeg, and lemon juice. Continue cooking over low heat, stirring frequently, until mixture thickens and darkens, about 20 more minutes. Serve warm on toast or crackers as a dessert spread.

Pineapple Upside Down Cake
1/4 cup butter or margarine, melted
1/2 cup brown sugar, packed
1 can (20oz) sliced pineapple, drained (reserve juice)
1 box yellow cake mix
Eggs and oil as called for on cake mix box

To Make: Preheat the oven to 350 degrees. Pour melted butter or margarine into a 9x13-inch baking dish. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in a single layer over the brown sugar. Prepare cake mix using reserved pineapple juice in place of part of the water. Pour batter over pineapple. Bake for 35 to 40 minutes until a toothpick comes out clean. Let cool for 5 minutes, then invert onto a serving platter.

Lemon Sugar Bars
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup butter or margarine, softened
2 large eggs
1 cup sugar
3 tablespoons lemon juice
2 tablespoons all-purpose flour
1/2 teaspoon baking powder

To Make: Preheat the oven to 350 degrees. Mix 1 cup flour, powdered sugar, and butter or margarine until crumbly. Press into a greased 8-inch square pan. Bake for 15 minutes until lightly golden. Whisk together eggs, sugar, lemon juice, 2 tablespoons flour, and baking powder until smooth. Pour over the hot crust. Bake another 20 to 25 minutes until filling is set. Cool completely before cutting. Dust with powdered sugar if desired.

Vanilla Bean Pudding
2 and 1/2 cups milk
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter or margarine
1 and 1/2 teaspoons vanilla extract

To Make: Whisk sugar, cornstarch, and salt together in a saucepan. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 10 minutes. Remove from heat and stir in butter or margarine and vanilla. Pour into individual bowls. Press plastic wrap onto the surface of each to prevent a skin from forming. Refrigerate for at least 1 hour.

Chocolate Banana Bites
3 bananas, sliced into rounds
1 cup semi-sweet chocolate chips
1 teaspoon oil

To Make: Line a baking sheet with parchment or wax paper. Melt chocolate chips and oil together in the microwave in 30-second bursts, stirring between each, until smooth. Dip banana slices into chocolate and place on a prepared baking sheet. Freeze 30 minutes until chocolate is set. Serve frozen or let sit at room temperature 5 minutes before serving.

Skillet Apple Cake
2 medium apples, peeled and sliced thin
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1 large egg
3 tablespoons butter or margarine, melted

To Make: Preheat the oven to 350 degrees. Grease a 10-inch oven-safe skillet. Arrange apple slices in the bottom of the skillet. Whisk flour, sugar, baking powder, cinnamon, and salt together. Stir in milk, egg, and melted butter or margarine until smooth. Pour batter over apples. Bake 30 to 35 minutes until a toothpick inserted in the center comes out clean and the top is golden.

No-Bake Chocolate Peanut Butter Pie
1 store-bought graham cracker crust
1 cup peanut butter
1 cup powdered sugar
1 package (8oz) cream cheese, softened
1 tub (8oz) whipped topping
1/2 cup chocolate chips, melted for drizzle

To Make: Beat cream cheese and peanut butter together until smooth. Mix in powdered sugar until combined. Fold in whipped topping gently. Spoon filling into graham cracker crust and smooth the top. Drizzle melted chocolate over the top. Refrigerate at least 4 hours or overnight until firm. Slice and serve cold.

Canned Peach Crumble
2 cans (15oz each) sliced peaches in juice, drained
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup butter or margarine, melted

To Make: Preheat the oven to 350 degrees. Spread drained peaches in a greased 9-inch baking dish. Stir together oats, flour, brown sugar, cinnamon, and salt. Add melted butter or margarine and mix until crumbly. Sprinkle evenly over peaches. Bake for 30 to 35 minutes until the topping is golden. Serve warm.

Chocolate Chip Blondies
1/2 cup butter or margarine, melted
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips

To Make: Preheat the oven to 350 degrees. Stir melted butter or margarine and brown sugar together until combined. Beat in egg and vanilla. Stir in flour, baking powder, and salt until just combined. Fold in chocolate chips. Spread batter into a greased 8-inch square pan. Bake 22 to 27 minutes until the top is golden and a toothpick comes out with just a few moist crumbs. Cool completely in the pan before cutting into bars.

💗 Jo

 

After Dinner Desserts 5

Soft Gingersnap Cookies
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
3/4 cup butter or margarine, softened
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses

To Make: Preheat the oven to 350 degrees. Whisk flour, baking soda, ginger, cinnamon, cloves, and salt together. Beat butter or margarine and 1 cup sugar until fluffy. Mix in egg and molasses. Stir in flour mixture. Refrigerate dough for 30 minutes. Roll into 1-inch balls and roll in sugar. Place on ungreased baking sheets. Bake 10 to 12 minutes until set. Cool on pan for 5 minutes.

Cherry Dump Cake
2 cans (21oz each) cherry pie filling
1 box yellow cake mix
1/2 cup butter or margarine, sliced thin

To Make: Preheat the oven to 350 degrees. Spread cherry pie filling evenly in a greased 9x13-inch baking dish. Sprinkle dry cake mix evenly over the top. Do not stir. Lay thin slices of butter or margarine evenly over the cake mix, covering as much surface as possible. Bake for 45 to 50 minutes until the top is golden and the edges are bubbling. Serve warm.

Peanut Butter Bars
1 cup peanut butter
1 cup powdered sugar
2 tablespoons butter or margarine, melted
1 and 1/2 cups graham cracker crumbs
1 cup semi-sweet chocolate chips

To Make: Mix peanut butter, powdered sugar, melted butter or margarine, and graham cracker crumbs together until well combined. Press evenly into a greased 9x13-inch pan. Melt chocolate chips in the microwave in 30-second bursts, stirring between each, until smooth. Spread over the peanut butter layer. Refrigerate 1 hour until chocolate is firm. Cut into bars.

Honey Nut Oat Bars
3 cups old-fashioned oats
1/2 cup honey
1/3 cup butter or margarine
1/4 cup brown sugar, packed
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt

To Make: Preheat the oven to 350 degrees. Combine honey, butter or margarine, and brown sugar in a saucepan over medium heat. Stir until butter melts and mixture is combined. Remove from heat and stir in vanilla. Pour over oats, cinnamon, and salt in a bowl and mix well. Press firmly into a greased 8-inch square pan. Bake for 20 to 25 minutes until golden. Cool completely in the pan before cutting.

Caramelized Peaches
4 peaches, halved and pitted (fresh or canned)
3 tablespoons brown sugar
1 tablespoon butter or margarine
1/2 teaspoon cinnamon

To Make: Melt butter or margarine in a skillet over medium heat. Place peach halves cut-side down in the skillet. Cook for 3 to 4 minutes until golden. Flip peaches and sprinkle with brown sugar and cinnamon. Cook for another 3 to 4 minutes until sugar melts and peaches are soft. Serve warm, plain or with a scoop of vanilla ice cream.

Chocolate Covered Pretzels
2 cups pretzel sticks or mini pretzels
1 cup semi-sweet chocolate chips
1 teaspoon oil

To Make: Line a baking sheet with parchment or wax paper. Melt chocolate chips and oil together in the microwave in 30-second bursts, stirring between each, until smooth. Dip pretzels one at a time into the chocolate, letting excess drip off. Place on a prepared baking sheet. Let sit at room temperature or refrigerate until chocolate is completely set, about 20 to 30 minutes.

Classic Blondies
1/2 cup butter or margarine, melted
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

To Make: Preheat the oven to 350 degrees. Stir melted butter or margarine and brown sugar together. Beat in egg and vanilla. Stir in flour, baking powder, and salt until just combined. Spread batter into a greased 8-inch square pan. Bake 20 to 25 minutes until the top is golden and a toothpick comes out with just a few moist crumbs. Do not overbake. Cool in pan before cutting.

Simple Chocolate Mousse
1 cup semi-sweet chocolate chips
3 cups heavy whipping cream, divided
2 tablespoons sugar

To Make: Melt chocolate chips with 1/2 cup cream in a saucepan over low heat, stirring until smooth. Remove from heat and let cool to room temperature, about 30 minutes. In a large bowl, beat the remaining 2 and 1/2 cups cream and sugar until stiff peaks form. Fold cooled chocolate mixture into whipped cream gently until no streaks remain. Spoon into cups and refrigerate at least 1 hour before serving.

Cinnamon Toast Crunch Treats
3 tablespoons butter or margarine
4 cups mini marshmallows
5 cups cinnamon cereal
1/2 teaspoon cinnamon

To Make: Melt butter or margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in cinnamon. Add cinnamon cereal and stir to coat evenly. Press firmly into a greased 9x13-inch pan. Let cool for 30 minutes at room temperature before cutting into squares.

Easy Vanilla Pudding Cake
1 box yellow cake mix, prepared according to package directions
1 box (3.4oz) instant vanilla pudding mix
2 cups milk

To Make: Bake yellow cake in a 9x13-inch pan according to package directions. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface, about 1 inch apart. Whisk pudding mix and milk for 2 minutes. Pour pudding over warm cake, pressing it into the holes. Refrigerate at least 2 hours before serving.

💗 Jo

 

After Dinner Desserts 4

Banana Bread
3 very ripe bananas
1/3 cup butter or margarine, melted
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 and 1/2 cups all-purpose flour

To Make: Preheat the oven to 350 degrees. Mash bananas in a bowl until smooth. Stir in melted butter or margarine, sugar, egg, and vanilla. Add baking soda and salt and stir. Fold in flour until just combined. Pour into a greased 9x5-inch loaf pan. Bake 55 to 65 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a rack.

Chocolate Cornstarch Pudding
1/2 cup sugar
1/3 cup cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 and 3/4 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract

To Make: Whisk sugar, cocoa, cornstarch, and salt together in a saucepan. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until pudding thickens and bubbles, about 10 minutes. Remove from heat and stir in butter or margarine and vanilla. Pour into bowls and press a piece of plastic wrap directly on the surface to prevent a skin. Refrigerate for at least 1 hour.

Fried Bananas
3 bananas, cut in half lengthwise
2 tablespoons butter or margarine
3 tablespoons brown sugar
1/2 teaspoon cinnamon

To Make: Melt butter or margarine in a skillet over medium heat. Add banana halves cut-side down and cook for 2 minutes until golden. Flip bananas carefully and sprinkle with brown sugar and cinnamon. Cook for another 2 minutes until sugar melts and bananas are caramelized. Serve warm, plain or over vanilla ice cream.

Homemade Applesauce
6 medium apples, peeled, cored, and chopped
1/2 cup water
1/4 cup sugar
1 teaspoon cinnamon

To Make: Place apples and water in a medium saucepan. Cook over medium heat, stirring occasionally, until the apples are very soft, about 15 to 20 minutes. Mash with a fork or potato masher to desired consistency. Stir in sugar and cinnamon. Taste and add more sugar if needed. Serve warm or chilled.

Coconut Macaroons
2 and 2/3 cups sweetened shredded coconut
2/3 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
4 egg whites
1 teaspoon vanilla extract

To Make: Preheat the oven to 325 degrees. Stir together coconut, sugar, flour, and salt. Add egg whites and vanilla and mix until all coconut is coated. Drop by rounded tablespoons onto parchment-lined baking sheets. Bake 20 to 25 minutes until edges and tops are golden. Let cool completely on the pan before removing.

Graham Cracker Icebox Cake
2 cups heavy whipping cream or 1 tub (8oz) whipped topping
2 tablespoons sugar (skip if using whipped topping)
1 teaspoon vanilla extract
1 sleeve graham crackers
1 cup canned cherry pie filling

To Make: If using heavy cream, beat with sugar and vanilla until stiff peaks form. If using whipped topping, stir in vanilla. Spread a thin layer of whipped cream in the bottom of an 8-inch square dish. Lay graham crackers in a single layer on top, breaking to fit. Spread half the whipped cream over crackers. Add a layer of cherry pie filling. Repeat cracker, cream, and fruit layers. Top with remaining cream. Cover and refrigerate at least 4 hours or overnight before serving.

Baked Pears with Brown Sugar
4 pears, halved and cored
1/4 cup brown sugar, packed
1 teaspoon cinnamon
2 tablespoons butter or margarine

To Make: Preheat the oven to 375 degrees. Place pear halves cut-side up in a baking dish. Combine brown sugar and cinnamon and sprinkle over pears. Dot each pear with a small piece of butter or margarine. Add a splash of water to the bottom of the dish. Bake for 25 to 30 minutes until the pears are tender and caramelized on top.

Chocolate Peanut Butter Rice Crispy Treats
4 cups crisp rice cereal
1/2 cup peanut butter
1/3 cup honey or corn syrup
1/3 cup chocolate chips

To Make: Measure cereal into a large bowl. In a small saucepan, combine peanut butter and honey or corn syrup over low heat and stir until smooth and warm. Pour over cereal and stir to coat evenly. Press into a greased 9-inch square pan. Melt chocolate chips in the microwave in 30-second bursts, stirring between each, until smooth. Drizzle over top. Refrigerate 30 minutes until firm, then cut into bars.

Old-Fashioned Rice Crispy Treats
3 tablespoons butter or margarine
4 cups mini marshmallows
6 cups crisp rice cereal

To Make: Melt butter or margarine in a large saucepan over low heat. Add marshmallows and stir constantly until completely melted. Remove from heat and stir in cereal until evenly coated. Press firmly and evenly into a greased 13x9-inch pan using greased hands or a greased spatula. Let cool at room temperature 30 minutes before cutting into squares.

Vanilla Wafer Banana Cream Dessert
1 box (3.4oz) instant vanilla pudding mix
2 cups milk
3 ripe bananas, sliced
2 cups vanilla wafers
1 cup whipped topping

To Make: Whisk pudding mix and milk together for 2 minutes and let stand for 5 minutes to thicken. Fold in whipped topping. In a 9x13-inch dish, layer vanilla wafers, sliced bananas, and pudding mixture. Repeat layers until ingredients are used up, ending with pudding on top. Cover and refrigerate at least 2 hours before serving.

💗 Jo

After Dinner Desserts 3

Peach Cobbler
2 cans (15oz each) sliced peaches in juice, drained
1 cup all-purpose flour
1 cup sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter or margarine, melted

To Make: Preheat the oven to 350 degrees. Pour melted butter or margarine into a 9x13-inch baking dish. Mix flour, 3/4 cup sugar, baking powder, salt, and milk until smooth and pour over butter. Do not stir. Toss drained peaches with remaining 1/4 cup sugar and spoon over batter. Do not stir. Bake for 45 to 50 minutes until golden brown and a toothpick comes out clean.

Snickerdoodles
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 cup butter or margarine, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons sugar
1 teaspoon cinnamon

To Make: Preheat the oven to 375 degrees. Whisk flour, baking soda, and cream of tartar together. Beat butter or margarine and 3/4 cup sugar until fluffy. Mix in egg and vanilla. Stir in flour mixture. Mix 2 tablespoons sugar and cinnamon in a small bowl. Roll dough into 1-inch balls and roll each in cinnamon sugar. Place on ungreased baking sheets. Bake 8 to 10 minutes until just set. Do not overbake.

Stovetop Tapioca Pudding
1/3 cup small pearl tapioca
2 and 3/4 cups milk
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
To Make: Soak tapioca in milk in a saucepan for 5 minutes. Cook over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat to low and cook for 15 minutes, stirring often. In a small bowl, beat the egg with sugar. Slowly add a ladleful of hot pudding to the egg mixture, stirring constantly. Pour egg mixture back into the saucepan and cook for 2 more minutes, stirring. Remove from heat and stir in vanilla. Serve warm or chilled.

Molasses Cookies
2 cups all-purpose flour
1 and 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
3/4 cup butter or margarine, softened
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses

To Make: Preheat the oven to 375 degrees. Whisk flour, baking soda, cinnamon, ginger, and salt together. Beat butter or margarine and sugar until fluffy. Mix in egg and molasses. Stir in flour mixture until combined. Roll into 1-inch balls and roll in sugar. Place on ungreased baking sheets. Bake for 8 to 10 minutes until the tops are just cracked. Cool on pan for 5 minutes.

Cornbread Pudding
1 cup cornmeal
1/2 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
3 tablespoons butter or margarine, melted
1/2 cup raisins

To Make: Preheat the oven to 350 degrees. Stir together cornmeal, flour, sugar, baking powder, and salt. Whisk in milk, eggs, and melted butter or margarine until smooth. Fold in raisins. Pour into a greased 8-inch square baking dish. Bake 30 to 35 minutes until golden and set in the center. Serve warm, plain or with a drizzle of honey.

No-Bake Chocolate Oat Cookies
2 cups sugar
1/2 cup milk
1/2 cup butter or margarine
1/3 cup cocoa powder
3 cups old-fashioned oats
1 teaspoon vanilla extract
Pinch of salt

To Make: Combine sugar, milk, butter or margarine, and cocoa powder in a saucepan over medium heat. Bring to a boil and boil for exactly 1 minute, stirring constantly. Remove from heat and stir in oats, vanilla, and salt. Working quickly, drop by rounded tablespoons onto wax paper or parchment. Let cool at room temperature until firm, about 30 minutes.

Canned Fruit Parfaits
1 can (15oz) fruit cocktail, drained
1 cup plain yogurt
2 tablespoons honey
1/2 cup granola or crushed crackers

To Make: Stir honey into yogurt. Spoon a layer of yogurt into the bottom of 4 glasses or cups. Top with a layer of drained fruit cocktail. Sprinkle with granola or crushed crackers. Repeat layers if glasses are tall enough. Serve immediately or refrigerate for up to 1 hour.

Strawberry Shortcake
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter or margarine, cold and cut into pieces
3/4 cup milk
2 cups fresh or frozen strawberries, sliced
2 tablespoons sugar for berries
Whipped topping for serving

To Make: Preheat the oven to 425 degrees. Mix flour, 2 tablespoons sugar, baking powder, and salt. Cut in butter or margarine until the mixture looks like coarse crumbs. Stir in milk just until dough comes together. Drop by large spoonfuls onto an ungreased baking sheet. Bake for 12 to 15 minutes until golden. Meanwhile, toss sliced strawberries with 2 tablespoons of sugar and let sit for 15 minutes. Split warm shortcakes and top with strawberries and whipped topping.

Pumpkin Pudding
1 can (15oz) pumpkin puree
1 cup milk
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract

To Make: Whisk pumpkin puree, milk, sugar, cornstarch, cinnamon, ginger, nutmeg, and salt together in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Remove from heat and stir in vanilla. Pour into serving cups and refrigerate for at least 1 hour. Serve chilled.

Lemon Icebox Pie
1 can (14oz) sweetened condensed milk
1/2 cup lemon juice (from about 3 lemons)
2 large eggs
1 store-bought graham cracker crust

To Make: Preheat the oven to 350 degrees. Whisk sweetened condensed milk, lemon juice, and eggs together until smooth. Pour into graham cracker crust. Bake for 15 to 18 minutes until just set in the center. Let cool to room temperature, then refrigerate at least 2 hours before slicing. Serve cold.

💗 Jo

 

After Dinner Desserts 2

Stovetop Poached Pears
4 pears, peeled and cored
2 cups water
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

To Make: Combine water, sugar, vanilla, and cinnamon in a saucepan over medium heat and stir until sugar dissolves. Add pears and bring to a gentle simmer. Cook uncovered for 15 to 20 minutes, turning pears occasionally, until tender when pierced with a fork. Remove pears and boil the remaining liquid for 5 minutes until slightly thickened. Spoon sauce over pears to serve.

Chocolate Mug Cake
4 tablespoons all-purpose flour
4 tablespoons sugar
2 tablespoons cocoa powder
1 large egg
3 tablespoons milk
3 tablespoons oil
1/4 teaspoon baking powder
Pinch of salt

To Make: Stir together flour, sugar, cocoa powder, baking powder, and salt in a large microwave-safe mug. Add egg, milk, and oil and mix until smooth. Microwave on high for 1 minute and 30 seconds to 2 minutes until the cake is just set. Let stand for 1 minute before eating. The cake will be hot.

Cinnamon Baked Apples
4 medium apples
4 tablespoons brown sugar
2 teaspoons cinnamon
2 tablespoons butter or margarine
1/4 cup water

To Make: Preheat the oven to 375 degrees. Core each apple, leaving the bottom intact to form a cup. Place apples in a baking dish. Fill each apple with 1 tablespoon brown sugar and a pinch of cinnamon. Top each with a small piece of butter or margarine. Pour water into the bottom of the dish. Bake for 30 to 35 minutes until the apples are tender. Spoon pan juices over apples before serving.

Sugar Cookies
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract

To Make: Preheat the oven to 375 degrees. Whisk flour, baking powder, and salt together in a bowl. In a separate bowl, beat butter or margarine and sugar until light and fluffy. Mix in egg and vanilla. Stir in flour mixture until dough forms. Roll into 1-inch balls and place on ungreased baking sheets. Flatten slightly with your palm. Bake for 9 to 11 minutes until the edges are just golden. Cool on a baking sheet for 2 minutes.

Chocolate Chip Cookies
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups chocolate chips

To Make: Preheat the oven to 375 degrees. Stir flour, baking soda, and salt together in a bowl. In a large bowl, beat butter or margarine, sugar, and brown sugar until creamy. Add eggs and vanilla and beat well. Gradually mix in flour mixture. Stir in chocolate chips. Drop rounded tablespoons onto ungreased baking sheets. Bake for 9 to 11 minutes until golden brown. Cool on baking sheet 2 minutes before removing.

Peanut Butter Fudge
2 cups sugar
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla extract

To Make: Combine sugar and milk in a saucepan over medium heat. Stir until sugar dissolves, then bring to a boil. Boil for 3 minutes without stirring. Remove from heat and stir in peanut butter and vanilla until smooth. Quickly pour into a greased 8-inch square pan and spread evenly. Let cool completely at room temperature, then cut into squares.

Skillet Brownies
1/2 cup butter or margarine
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

To Make: Preheat the oven to 350 degrees. Melt butter or margarine in a 10-inch oven-safe skillet over low heat. Remove from heat and stir in sugar, eggs, and vanilla. Add cocoa powder, flour, salt, and baking powder and stir until just combined. Spread evenly in the skillet. Bake 20 to 25 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Cool before slicing.

Creamy Banana Ice Cream
4 ripe bananas, sliced and frozen
1/2 teaspoon vanilla extract

To Make: Place frozen banana slices in a blender or food processor. Blend, stopping to scrape down sides as needed, until mixture is smooth and creamy, about 2 to 3 minutes. Add vanilla and blend for a few more seconds. Serve immediately as soft-serve or spread into a container and freeze for 1 to 2 hours for firmer ice cream.

Stovetop Chocolate Fondue
1 cup semi-sweet chocolate chips
1/2 cup milk
1 tablespoon butter or margarine
Banana slices, bread cubes, or apple slices for dipping

To Make: Combine chocolate chips, milk, and butter or margarine in a small saucepan over low heat. Stir constantly until chips are melted and mixture is smooth, about 5 minutes. Do not let it boil. Transfer to a bowl and serve immediately with banana slices, bread cubes, or apple slices for dipping.

Homemade Caramel Sauce over Ice Cream
1 cup sugar
1/4 cup water
1/2 cup milk
2 tablespoons butter or margarine
1/2 teaspoon vanilla extract
Vanilla ice cream for serving

To Make: Combine sugar and water in a saucepan over medium heat. Stir until sugar dissolves, then stop stirring and let it cook until it turns a deep amber color, about 8 to 10 minutes. Carefully stir in milk (mixture will bubble vigorously). Add butter or margarine and vanilla and stir until smooth. Let cool slightly and spoon over vanilla ice cream.

💗 Jo

 

After Dinner Desserts 1

 This month we will be looking at after dinner desserts - enjoy!

Classic Chocolate Pudding
2 cups milk
3 tablespoons sugar
2 tablespoons cocoa powder
2 tablespoons cornstarch
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Pinch of salt

To Make: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Slowly stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 8 to 10 minutes. Remove from heat and stir in butter or margarine and vanilla. Pour into serving cups. Serve warm or refrigerate at least 1 hour before serving.

Banana Pudding Cups
2 cups milk
1 box (3.4oz) instant vanilla pudding mix
2 ripe bananas, sliced
1 cup vanilla wafers, crushed

To Make: Whisk pudding mix into milk for 2 minutes until it begins to thicken. Let stand for 5 minutes. Layer crushed vanilla wafers, sliced bananas, and pudding in cups or a bowl. Repeat layers. Refrigerate at least 30 minutes before serving.

Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 large egg

To Make: Preheat the oven to 350 degrees. Mix peanut butter, sugar, and egg together in a bowl until well combined. Roll into 1-inch balls and place on an ungreased baking sheet. Flatten each ball with a fork in a criss-cross pattern. Bake for 10 to 12 minutes until lightly golden. Cool on pan 5 minutes before removing.

Oatmeal Raisin Cookies
1 cup butter or margarine, softened
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup raisins

To Make: Preheat the oven to 350 degrees. Beat butter or margarine and brown sugar together until fluffy. Add eggs and vanilla and mix well. Stir in flour, baking soda, cinnamon, and salt until combined. Fold in oats and raisins. Drop by rounded tablespoons onto ungreased baking sheets. Bake for 10 to 12 minutes until golden. Cool on pan 2 minutes before transferring.

Cinnamon Sugar Fried Dough
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup water
Oil for frying
1/2 cup sugar
2 teaspoons cinnamon

To Make: Mix flour, baking powder, salt, and water into a soft dough. Let rest for 10 minutes. Mix sugar and cinnamon in a bowl and set aside. Heat about 2 inches of oil in a skillet over medium heat. Tear off pieces of dough and stretch into flat rounds about 4 inches wide. Fry 2 to 3 minutes per side until golden brown. Drain on paper towels and immediately toss in cinnamon sugar.

Rice Pudding
1 cup white rice
2 cups water
2 cups milk
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

To Make: Cook rice in water over medium heat until water is absorbed, about 15 minutes. Stir in milk and sugar. Continue cooking over low heat, stirring frequently, until mixture thickens, about 20 minutes. Remove from heat and stir in vanilla. Spoon into bowls and sprinkle with cinnamon. Serve warm or chilled.

Apple Crisp
4 medium apples, peeled and sliced thin
2 tablespoons sugar
1 teaspoon cinnamon, divided
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 teaspoon salt
1/3 cup butter or margarine, melted

To Make: Preheat the oven to 350 degrees. Toss apple slices with 2 tablespoons sugar and 1/2 teaspoon cinnamon. Spread into a greased 9-inch baking dish. In a bowl, stir together oats, flour, brown sugar, remaining 1/2 teaspoon cinnamon, and salt. Drizzle in melted butter or margarine and stir until crumbly. Spread topping evenly over apples. Bake for 35 to 40 minutes until the topping is golden and apples are tender.

No-Bake Peanut Butter Balls
1 cup peanut butter
1 cup powdered sugar
1/2 cup old-fashioned oats
1 teaspoon vanilla extract

To Make: Mix peanut butter, powdered sugar, oats, and vanilla together in a bowl until well combined. If the mixture is too soft, refrigerate for 15 minutes. Roll into 1-inch balls and place on a parchment-lined tray. Refrigerate at least 30 minutes before serving.

Bread Pudding
4 cups day-old bread, torn into chunks
2 cups milk
2 large eggs
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons butter or margarine, melted

To Make: Preheat the oven to 350 degrees. Place bread chunks in a greased 8-inch square baking dish. Whisk together milk, eggs, sugar, vanilla, cinnamon, and melted butter or margarine. Pour over bread and press down gently so bread soaks up the liquid. Let sit for 10 minutes. Bake for 40 to 45 minutes until the top is golden and the center is set.

Vanilla Mug Cake
4 tablespoons all-purpose flour
4 tablespoons sugar
1 large egg
3 tablespoons milk
3 tablespoons oil
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder

To Make: Add flour, sugar, baking powder, egg, milk, oil, and vanilla to a large microwave-safe mug and stir until smooth. Microwave on high for 1 minute and 30 seconds to 2 minutes until the cake is just set in the center. Let cool for 1 minute before eating. The cake will be hot.

💗 Jo