KCC Recipes - Desserts

Decadent Peanut Butter Pie

from Joni Adams

David loves peanut butter and so for our first Valentines Day together, I found this recipe in a coupon book and made it for him. He ended up marrying me...

Ingredients

1 prepared chocolate cookie pie crust
1 cup peanut butter
8 oz cream cheese, room temp
1/2 cup white sugar
12 oz container of non-dairy whipped topping, divided
1- 11.75 oz jar Smucker's Hot Fudge Ice Cream Topping, divided

Drizzle: 2 TBSP. Smucker's Hot Fudge and 2 TBSP Peanut Butter In a medium bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie. Reserving 2 TBSPs of hot fudge, place remaining hot fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread hot fudge over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping over hot fudge layer, being careful NOT to mix the two layers. Place the 2 TBSP hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over the pie. Do the same with 2 TBSP peanut butter going in the opposite direction. Enjoy!

Great-Grandma's Oatmeal Cookies

from Joni Adams

This old fashioned recipe comes from my maternal great grandma. I never had any oatmeal cookies that beat these!

Ingredients

1 cup cooking oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp salt
1 tsp soda
3 cups oatmeal

Combine oil, sugar, brown sugar, eggs, and vanilla. In a separate bowl, mix flour, salt and soda. Mix the wet and dry ingredients, just until combined, DO NOT over mix. Add the oatmeal to the dough. Drop dough by tsp or tbsp, depending on size of cookies desired. Bake for 10-12 minutes at 350. Watch the cookies and remove from oven when they are "set" and edges begin to turn golden brown. The center should be soft and will set during cooling.

Toll House Butter Cream Icing

from Betty Garber

Ingredients

3 Cup Powdered Sugar
2/3 Cup cocoa
½ Cup Butter
5 to 6 Tablespoons Milk, divided
1 teaspoon vanilla

Soften butter, cream cocoa, vanilla: add sugar and milk alternately until creamy frosting is complete.

Dave's Chocolate Cake

from Betty Garber - not sure who Dave is but maybe Betty will tell us!

Ingredients

1 C Brown Sugar
3 Tablsp. Cocoa
3 Tablsp. Crisco
1 egg
1 Teaspoon Vanilla
Pinch of salt
1 cup Sour or Buttermilk with teaspoon Baking soda stirred in.
1 ½ Cups Flour

Combine then bake in greased 9x9 pan 350º for 25 min.

Frosting

Mix together:

1 ½ Cups Powdered Sugar
8 oz of Cream Cheese
Softened
½ Cup Melted Butter
1 teaspoon vanilla

Popcorn Christmas Wreath Cake

from Barbara Eoff

Ingredients

1 stick butter
1 16-oz bag of marshmallows
2/3 cup popcorn – put in large bowl, cull out kernels
1-16 oz. jar of dry roasted peanuts
1-16 oz. bag of M&Ms (red & green)

Melt together the butter and marshmallows and pour mixture over popcorn. Stir until coated.the dry roasted peanuts and M&Ms. Pack in buttered Bundt pan with hands buttered. Let sit one hour, turn out, trim and shape

Chocolate Cherry Dump Cake

from Karen Head

Ingredients

2 cans of cherry pie filling (I use Kroger’s Extra Cherry Pie Filling)
1 box chocolate cake mix
2 sticks unsalted butter, sliced into 12 or so pieces each
¾ C chopped nuts
2 T sugar

Preheat the oven to 350 degrees.  Spray 13X9 inch pan with Pam, dump the cherry pie filling in the bottom of the pan.  I like to sprinkle ground cinnamon over the cherries.  Sprinkle the cake mix over the top.  Distribute the butter slices on top of the cake mix.  Spread the nuts (if you like nuts!) over the butter and finally sprinkle the sugar over all (I usually don’t).

Bake for 50 minutes to an hour.  I bake it for an hour.  Serve warm.

Enjoy!

Pumpkin Pie Cake

from Karen Head, a Master Dessert Chef!

Ingredients

1 16oz can pumpkin
1 12oz can evaporated milk
3 eggs
1 1/2C sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 box moist deluxe yellow cake mix
1C melted margarine
1C chopped pecans or walnuts

Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, eggs, sugar and spices and pour into a 9"x13" pan sprayed with PAM. Sprinkle the dry cake mix evenly over the mixture and drizzle with the melted margarine the bake 50-55 minutes. Sprinkle the nuts over the top for the last 15 minutes. Cool then serve with Cool Whip or whipped cream. Leftovers must be refrigerated. Serves 12.

Banana Split Pie

from Anita Fuehrer

Ingredients

Layer 1 (Crust) - Mix together
1 3/4 sticks melted butter
1 1/2 C flour
2 T sugar
1 C chopped pecans
Press into a 9 x 13 pan....Bake at 350 for 15 minutes

Layer 2 - Mix together 1 box confectioners sugar and 2 - 8 ounce packages of softened cream cheese and spread the mixture on top of the crust
Layer 3 - Spread 4-5 thinly sliced bananas evenly over the above
Layer 4 - Spread evenly 1 20oz can of crushed pineapple (drained) over the bananas
Layer 5 - Spread evenly 1 large tub of Cool Whip over the previous layers
Layer 6 - Spread evenly 1 C of finely chopped pecans over the previous layers
Layer 7 - Layer 1 small jar of drained and pitted maraschino cheeries over the top then drizzle with chocolate syrup

Refrigerate several hours prior to serving.

Chocolate Delight

from Barbara Eoff

Ingredients

Crust:
1 stick oleo
1 cup flour
1 cup chopped pecans

Mix well. Press in pan. Bake 20 minutes at 350 degrees.

Filling 1
1- 8 oz. cream cheese
1 cup powdered sugar
Dash of salt

Cream well, then add 1 cup Cool Whip. Pour into the cooled crust.

Filling 2
1 small French vanilla or vanilla
1 small chocolate instant pudding
2 ½ cups milk.

Blend together until thick. Add a dash of vanilla extract. Pour over filling 1. Top with Cool Whip and chopped pecans.

White Texas Sheet Cake

From the Taste of Home Cookbook; contributed by Gail Hartman and Betty Garber and served at numerous church functions

Ingredients

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs beaten
½ cup sour cream 1
teaspoon almond extract or other flavor (I tried mint, and lemon with good results)
1 teaspoon baking soda
1 teaspoon salt

1. In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar eggs, sour cream, almond extract, baking soda and salt until smooth. 2. Pour into a greased 15 x 10 x 1 inch pan. Bake at 375º for 20-2 minutes until a toothpick inserted near the center come out clean and cake is golden brown. Cool for 20 minutes. Yield: 16 to 20 servings

Frosting

Ingredients

½ cup butter
¼ cup milk
4 1/2 cups confectioners' sugar
½ teaspoon almond extract
1 cup chopped walnuts

In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat; stir in sugar and extract. Stir in walnuts; spread over warm cake.

Apple Cream Cheese Bundt Cake

Originally from Southern Living Magazine and contributed by Betty Garber after several requests

Ingredients

Cream Cheese Filling:

1 (8 oz.) Pkg. cream cheese, softened
1/4 cup butter, softened
½ cup granulated sugar
1 large egg
2Tbsp. all-purpose flour
1 tsp. vanilla extract

Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla: beat just until blended.

Apple Cake Batter:

1 cup finely chopped pecans
3 cup all purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 tsp. salt 1tsp. baking soda
2 tsp. cinnamon
1 tsp. ground nutmeg
½ tsp ground allspice
3 large eggs lightly beaten
¾ cup canola oil
¾ cup applesauce
1 tsp. vanilla extract
3 cups peeled and finely chopped Gala apples (about 1 ½ lbs)

1. Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. 2. Stir together 3 cup flour, and next 7 ingredients in a large bowl: stir in eggs and next 3 ingredients, stirring just until dry ingredient are moistened. Stir in apples and pecans. 3. Spoon two-thirds of the apple mixture into greased and floured 14 cup bunt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1 inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple batter over the filling.

Praline Frosting

Ingredients

½ cup Brown Sugar
¼ cup butter
3 Tbsp. milk
1 tsp vanilla extract
1 cup powdered sugar

Bring brown sugar, butter and milk to a boil in a 2 quart saucepan over medium heat, whisking constantly: boil 1 minute whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.