Quilters' Recipes Blog : Desserts

Marsha's Liberty Bell Cheesecake

Liz S. (AKA QCA Liz) — Mon, 18 Jul 2011 15:48:00 GMT

This recipe was submitted by The Quilt Daddy. This is his mother's award-winning cheesecake recipe. Enjoy!

Liberty Bell Cheesecake

1 1/2 cups graham cracker crumbs

3 Tablespoons butter

1 teaspoon cinnamon

3 8-oz packages cream cheese

1 cup sugar

3 eggs

3/4 teaspoon canilla

Preheat oven to 350 degrees. Mix graham cracker crumbs, butter and cinnamon. Press firmly into bottom of 9-10" springform pan. Whip cream cheese; gradually add sugar, then add eggs one at a time. Stir in vanilla. Pour filling into crust. Bake 40 minutes.

1 pint sour cream

3 Tablespoons sugar

1/2 teaspoon vanilla

Whip all 3 ingredients together. Spread on top[ of cheesecake and return to oven. Bake for 10 minutes. Cool before removing sides from pan. Refrigerate til ready to serve.

For fruit topping combine

1 pint blueberries

2 6-oz raspberries

1/2 lb strawberries sliced

1 container strawberry glaze (found in produce section).

Mix all ingredients together and top cheesecake about an hour before serving.

Butter Tarts to Die For

QuiltersRecipes — Wed, 01 Apr 2009 23:59:00 GMT

Submitted by Susan Lusted

Never Fail Pastry

5 1/2 cups pastry flour
1 tsp salt
2 tsp baking powder
1 pound Tenderflake lard
2 tsp vinegar
1 egg slightly beaten, add water to vinegar and egg to make 1 cup

Cut lard into cubes(about 1 inch) and freeze. Mix together flour, salt, and baking powder in the bowl of a food processor. After the lard is frozen, add to the food processor. Pulse until the flour mixture is crumbly and resembles small peas. Add the liquid mixture through the feed tube. Continue until the mixture forms a ball. Divide into four and form into flat disks. Chill for about 15 minutes. Roll out about 1/4 of the dough on a floured board until 1/8 inch thick. Cut to the appropriate size and line the tart tins. While I am making the filling, I place the lined tart tins in the freezer. You get flakier pastry if you keep it chilled before baking.

Filling

2 cups of dark brown sugar, packed
2 cups of corn syrup
1/2 pound of butter, do not substitute
8 large eggs
1/2 tsp of salt
1 1/2 tsp of vanilla
3 cups of raisins(washed and rinsed)

In a large saucepan, melt the butter over low heat. Add brown sugar, and syrup and mix together. Slightly beat the eggs, and gradually add to the mixture beating constantly. Add salt, and vanilla and mix well. Place a tbsp. of raisins in each tart shell. Add the syrup mixture til about 3/4 full. Bake in a 400° oven for about 15 to 20 minutes or until pastry is golden brown. Remove from oven and cool slightly before removing from tins. These do freeze well. (that’s if they last long enough)

Lime Jell-O Dessert

QuiltersRecipes — Wed, 01 Apr 2009 22:55:00 GMT

Submitted by Pat Kramer

1 small package Lime Jello
1 large package Cream Cheese
1 cup boiling water
1 tsp. vanilla
1 Tbls. sugar
Place in blender and blend till smooth and creamy.

Add 1/2 cup pecans. Blend till finely chopped. Pour into a bowl and add 1 can drained crushed pineapple. Mix well. Add folding in carefully 3/4 cup Lemon Lime Soda. Pour carefully into a pretty dish and chill till firm.

“Addictive” Pretzel Dessert

QuiltersRecipes — Wed, 01 Apr 2009 22:54:00 GMT

Robin Ebaugh, Newport News, VA

This recipe is done in stages, so it takes a little while, but it couldn’t be simpler and the results are delicious! Crust

2 c. unsalted pretzels, crushed
3/4 c. melted butter
3 Tbsp sugar

Cream Layer
1 8 oz. package cream cheese
1 c. sugar
1 small container Cool Whip

Berry Layer
1 large package strawberry Jell-O
1 15 oz. can crushed pineapple, juice and all
2 10 oz. packages frozen strawberries
Mix crust ingredients and press into a 9″x13″ pan. Bake at 400 degrees for 7 minutes. Cool completely.

Blend together cream layer. Spread over cooled crust. Refrigerate.

Mix together berry layer ingredients and refrigerate until semi-set. Pour over cream layer. Refrigerate until completely set.

Jello Fluff Dessert

QuiltersRecipes — Wed, 01 Apr 2009 22:54:00 GMT

Submitted by Claire Fitzpatrick

Make Jello of your choice according to package directions. Chill until firm.

1 pkg (4 serving size)JELL-O
vanilla Instant Pudding
1 can (8 oz.) crushed pineapple, drained
2 cups COOL WHIP (thawed)

Cut JELL-O into small cubes.

Combine pudding mix and pineapple in small bowl until well blended. Gently stir in Cool Whip. Stir in JELL-O cubes. Refrigerate 1 hour.

Can be made for diabetics by using sugar free JELL-O and pudding and Lite Cool Whip and pineapple in it’s own juice.

Low Fat Key Lime Pie

QuiltersRecipes — Wed, 01 Apr 2009 22:53:00 GMT

Submitted by Merlene, New Hampshire

9 oz. pkg fat free cool whip
1 c. nonfat plain yogurt
1/2 c. key lime juice
1 can fat free condensed milk
1 lime for garnish (optional)
2 c. low fat graham cracker crumbs
1/4 c. sugar twin
1/4 c. Fleischman’s fat free butter-like spread

CRUST
Mix crumbs, sugar twin and butter-like spread. If not to “crust” consistency, you add enough water enough to get this consistency. Pat into bottom of 9″ X 13″ pan or casserole, reserving a little for topping.
PIE
Mix cool whip, yogurt, lime juice and condensed milk. Pour over crust and sprinkle remaining crumbs over top. If desired, top with zest from a lime. Put in freezer, serve directly from freezer. It thaws in minutes.

Fast and Simple Jell-O Dessert

QuiltersRecipes — Wed, 01 Apr 2009 22:51:00 GMT

Submitted by Charlene Worley

1 regular size container Cool Whip
1 regular size container cottage cheese
1 regular size box of Jell-O gelatin (any flavor)
1 can fruit cocktail or mandarin oranges (optional)

In a bowl, dump Cool Whip, cottage cheese, and Jell-O, mix together, and serve. If being made ahead of time, store in the refrigerator.

Dirt Pudding

QuiltersRecipes — Wed, 01 Apr 2009 22:51:00 GMT

Phillis Works, White Hall, AR

2/3 pkg. Oreos
1 c. powdered sugar
1/2 cup butter or margarine (1 stick)
9 oz. Cool Whip
8 oz. cream cheese, softened
2 sm. or 1 lg. Instant Vanilla Pudding Mix
3 c. milk

Crush one row Oreos in food processor until they turn to dirt. (No, you do not scrap out the cream filling.) Place in bottom of casserole dish. Blend together powdered sugar, butter, cream cheese until smooth; add Cool Whip. Blend well; set aside. Mix milk and pudding mix; blend according to package directions. Add pudding mixture to cream cheese mixture; blend well. Pour over crushed Oreos. Crush one more row of Oreos. After the pudding mixture has begun to set, only a few minutes, cover with “dirt.”

This is a favorite of my son in law. It is great for a potluck.
Kids love this too. For a party, serve in a clean flower pot and mix in Gummy Worms, stick in a silk flower. Use a flower spade to serve. They love it!

Cherry Fluff Salad

QuiltersRecipes — Wed, 01 Apr 2009 22:50:00 GMT

Submitted by Amanda Waltz

1 can Cherry Pie Filling
1 14oz can Sweetened Condensed Milk
1 20 can crushed pineapple
1 carton whipped topping
2 cups mini marshmallows
chopped nuts (optional)

Mix all ingredients together in a big bowl. Chill for an hour and enjoy!

Spiced Cranberry Orange Salad

QuiltersRecipes — Wed, 01 Apr 2009 22:49:00 GMT

Submitted by Helen Blood

2 Small or 1 large package orange jello
1 1/2 cup boiling water
1/2 cup cold water
1 T. lemon juice
1/4 tsp. gr. cinnamon
1/8 tsp. gr. cloves
1-16 oz. can whole cranberry sauce
1 can mandarin oranges
1 peeled and diced apple (opt.)
1/2 cup chopped walnuts

Dissolve gelation in hot water. Add cold water, lemon juice, and spices. Chill until slightly thickened. Fold in remaining ingred. 8-10 servings.

Aunt Colleen’s Buttermilk Cookies (Easy Cut Out Cookies)

QuiltersRecipes — Wed, 01 Apr 2009 22:44:00 GMT

Submitted by Janet Evans, Scottsdale, AZ

2 cups sugar
1 cup Crisco
2 eggs
2 tsp. vanilla
1 cup buttermilk
4 to 5 cups of flour
2 tsp. soda
1/2 tsp, salt

Cream sugar and shortening and beat in eggs. Add vanilla to buttermilk and add this to sugar mixture alternately with sifted flour, soda and salt. Dough should be stiff, but easy to handle. Chill, then roll out on floured board to 1/2 inch thickness. Cut with a large cutter and bake until golden around the rims. When cool, ice with powdered sugar frosting. ( I like to add 1/2 tsp. almond extract to the frosting.)

Chocoloate Corn Chip Bars

QuiltersRecipes — Wed, 01 Apr 2009 22:43:00 GMT

Submitted by Stephanie Hofbauer

1 (10 1/2 oz.) bag of corn chips
1 cup white corn syrup
1 cup white sugar
1 cup peanut butter
1 (12 oz.) bag of mini chocolate chips

Crush corn chips and place in greased 10 x 15 inch pan. In saucepan, bring sugar and corn syrup to boil over medium heat. Remove from heat, and stir in peanut butter. Pour over chip layer. Place chocolate chips over hot layer and allow to melt. When cool, cut or break into pieces. Makes 3 dozen bars.

Chocolate and Almond Biscotti

QuiltersRecipes — Wed, 01 Apr 2009 22:43:00 GMT

Submitted by Sally Cutting via email

These aren’t as hard (no pun intended) as they sound to make and last forever and are a great pickup with a nice cup of strong coffee when trying to study that ticklish design problem on a quilt in progress. Also a good ace in the hole for last minute dessert with a dish of ice cream.

1 1/2 cups whole blanched (skinned) almonds
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup less one tablespoon of sugar
2 cups semisweet chocolate chips
2 eggs
1 teaspoon vanilla extract
2 tablespoons whiskey or brandy
Preheat oven to 350 degrees F. Toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool.

Preheat oven to 375 degrees F. Line 2 or 3 flat edged cookie sheets with aluminum foil, shiny side up. Sift together the flour, baking soda, baking powder, and salt. Add the sugar and mix well. Place 1/2 cup of these dry ingredients into the bowl of a food processor fitted with a metal chopping blade. Add about a half cup of the toasted almonds and process for about 30 seconds. Add the mixture to the sifted ingredients. Add the remaining almonds and chocolate morsels and stir well.

In a separate bowl, beat the eggs, vanilla and whiskey. Pour into dry ingredients and stir until moist.

Place dough on wax paper, and with wet hands, press into a round mound. With a long, heavy knife, cut the dough into equal quarters. Keeping hands wet, form each quarter into strips about 9 inches long ,2 inches wide and 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets.. Bake for 25 minutes. If baking more that one sheet at a time, reverse the sheets top to bottom and from to back half way through cooking time.

Using a metal spatula remove foil from cookie sheets and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F. With a serrated knife, carefully cut at an angle into slices about 1/4 inch wide. Place the slices, cut side down, onto unlined cookie sheets. Bake 25 to 30 minutes, reversing sheets top to bottom and front to back after 15 minutes. Turn oven off and open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container.

Liz’s Best Ever Brownies

QuiltersRecipes — Wed, 01 Apr 2009 22:42:00 GMT

Submitted by Liz Porter

4 squares unsweetened baking chocolate
3/4 c. margarine
6 eggs
3 c. sugar
2 c. flour
1/2 tsp. salt
1/2 c. chopped nuts (optional)
2 tsp. vanilla

Melt margarine and chocolate. Beat eggs until fluffy. Add sugar and melted chocolate and margarine. Add dry ingredients and vanilla. Bake in a greased large jelly roll pan at 350 degrees for 25 to 30 minutes. Do not overbake.

Peanut Crunchies

QuiltersRecipes — Wed, 01 Apr 2009 22:41:00 GMT

Submitted by Dolores

1 tsp vanilla
1/2 c. sugar
1/4 c. brown sugar
1/2 c. crunchy peanut butter

Set aside 3 cups of Rice Krispies in a glass mixing bowl. Mix in a small sauce pan vanilla, sugars, syrup and peanut butter. Bring this mixture just to a boil. Then pour this over the 3 cups of Rice Krispies stir until well mixed then drop by spoon-fulls on a pan covered with wax paper. Chill until firm. Ready to eat when cool and set.