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    by Published on 04-28-2011 11:09 AM

    1/2 cup pure maple syrup
    1/3 cup butter
    1/2 cup very finely chopped pecans
    1/2 cup flour

    melt butter into maple syrup, then bring to boil for 30 seconds and remove from heat. Allow to cool completely to room temperature. Preheat bake oven to 350F.
    Stir in flour and chopped pecans, mix well.
    Using a teaspoon, drop small dollops onto a smooth, non-stick cookie sheet about 3 inches apart. Bake at 350 for about 15 minutes +/- until golden brown on the edges. (Not golden brown enough and they will be soft. Golden brown makes them crispy) Remove from oven, allow to cool for 30 seconds and remove from cookie sheet, with a thin spatula, to a cool platter immediately. One batch makes a lot of cookies. Three or four batches makes enough for an event, or to give away at Christmas.
    Enjoy! "In memory of Planet's Aunt and Godmother"
    by Published on 04-28-2011 11:09 AM

    (coming to an Event soon)

    *Layer in order in a 9X13 cake pan and do not stir*
    4 cups rhubarb cut into 1/2" cubes
    1 cup sugar
    1 large pkg dry strawberry jello mix
    1 pkg dry yellow cake mix
    1 cup cool water
    1 stick melted butter or margering
    Bake at 350 for one hour. Great topped with cool whip
    by Published on 04-28-2011 11:08 AM

    (2nd Annual Get Useless in Eustis Event)

    1 package white or yellow cake mix
    4 eggs
    1 cup vegetable oil
    2 packages instant pistachio pudding
    1 tsp almond extract
    1 cup club soda
    cup chopped walnuts
    1/2 cup chopped maraschino cherries

    Beat 1st 5 ingredients for 4 minutes.
    Fold in club soda. Add nuts and cherries.
    Bake at 350 for 1 hour in a greased and floured bundt pan.
    Cool 10 minutes before removing from pan.
    by Published on 04-28-2011 11:08 AM

    The Last Cache Bashe of Summer 2009)

    1 cup butter, softened
    1 cup packed light brown sugar
    1/2 cup white sugar
    2 eggs
    2 teaspoons vanilla extract
    1 1/4 cups rice flour
    1/2 teaspoon baking soda
    1 teaspoon salt
    3 cups quick-cooking oats
    1 cup chopped walnuts
    1 cup semisweet chocolate chips
    Preheat the oven to 325 degrees F (165 degrees C).
    In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
    Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
    by Published on 04-28-2011 11:08 AM

    Bake the apples in the dutch oven for about 15 minutes with brown sugar and cinnamon and butter, then cover the apples with a topping of brown sugar, oats, and spices to taste, put the lid on it, cover it with coals for about 15 more minutes and the apples came out nicely done with a nice crispy topping.

    Orange Buttermilk Salad (This may also be used as a dessert!)
    Hiker Twins

    1 can (20oz) unsweetened, undrained crushed pineapple
    3 tbls sugar
    1 pkg (6 oz) orange flavored gelatin
    2 cups buttermilk
    1 carton (8 oz) Cool Whip, thawed
    1 cup chopped walnuts.

    In a saucepan combine pineapple and sugar, bring to a boil, stirring occasionally. When mixture boils, immediately add gelatin and stir until dissolved. Remove from the heat and cool slightly.

    Stir in buttermilk and chill until partially set. Fold in whipped topping and nuts. If necessary, chill until mixture mounds slightly. Pour into a lightly oiled 8- cup mold. Chill overnight.