Dessert Recipes
This is a collection of some of my favorite Dessert recipes, which will definitely expand over time.
Fudge Brownies Brownie Almond Cheesecake Bars Persimmon Roll Peach Cobbler Apple Crisp
Fudge Brownies
Ingredients:
- 1/2 cup butter
- 2-ounces unsweetened chocolate squares
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
*Grease an 8″x8″x2″ square baking pan and set it aside. In a medium saucepan, melt the butter and chocolate over low heat. Stir in sugar, eggs, and vanilla. Using a spoon, beat lightly by hand just until combined. Stir in flour.
Pour into prepared pan. Bake in a 350° oven for 25 minutes.
Fudge Frosting
In a saucepan, cook and stir 3 tablespoons of butter, 2 tablespoons of unsweetened cocoa powder, and 2 tablespoons milk, until it comes to a boil. Remove from heat and stir in 1- 1/2 cups of powdered sugar and 1/2 teaspoon of vanilla. Spread on warm brownies, let cool (if you can wait!), and serve.
* Tip – I use Quick Release Reynold’s Wrap to line my square pan. After the brownies cool, just lift from the pan and no struggling to get them out of the pan – perfect squares!
These are the best brownies!
Using the brownie recipe above, I also make Brownie Almond Cheesecake Bars. They are really delicious, too!
Fudge Brownies Layer:
- 1/2 cup butter
- 2 ounces unsweetened chocolate squares
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
*Using Quick Release Reynold’s Wrap, line an 8″x8″x2″ square baking pan and set it aside. In a medium saucepan, melt the butter and chocolate over low heat. Stir in sugar, eggs, and vanilla. Using a spoon, beat lightly by hand just until combined. Stir in flour.
Pour into prepared pan. Bake in a 350° oven for 25 minutes.
***While the brownie is baking, prepare the cheesecake layer.
Cheesecake Layer:
- 2 pkg. 8-ounce Cream Cheese
- 1/2 cup Sugar
- 1/2 tsp. vanilla
- 3/4 tsp. almond extract
- 1/4 cup sour cream
- 2 eggs
Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until blended and smooth. Add sour cream and mix well. Add the eggs one at a time and mix well until blended.
Pour gently over the baked brownie base.
Return to the oven and bake for 30 minutes until the center is just set. Turn off the oven and open the door slightly, let cool for a few minutes. Then remove from oven and let cool completely.
Cover with a dry paper towel and Reynolds Wrap, sealing the edges. If there is any condensation, the paper towel will absorb it.
Refrigerate for at least four hours or overnight.
The brownie almond cheesecake can be lifted easily from the pan with the foil liner.
***Melt chocolate chips, pour into a plastic freezer bag, cut a small hole in the corner, and drizzle over the top of the cheesecake. Cut into two-inch squares and serve.
Aunt Hen’s Persimmon Roll
Ingredients:
- 1-1/2 cups sugar
- 1 cup persimmon pulp
- 1 cup chopped pecans
- 1 cup miniature marshmallows
- 3 dozen Graham crackers, crushed
Stir sugar into pulp. Add chopped nuts and marshmallows. Then add crushed crackers, a bag at a time. It takes a little effort to combine the last of the crumbs into the mixture. (It’s okay to use your hands!)
Form into a roll, using wax paper, secure, and wrap in aluminum foil.
Place in refrigerator to cool and firm. Slice and serve.
About Persimmons
Persimmons have large seeds and the easiest way to gather the pulp is to push it through a colander using your hands.
Above, you can see what the pulp should look like after forcing through the colander – pure deliciousness!
Directions:
Coarsely chop the pecans for the persimmon roll.
In a food processor, process the graham crackers, a bag at a time. (As a child, I used a rolling pin to crush the graham crackers. Today, I use my trusty food processor.)
Stir the sugar into the persimmon pulp. Add the marshmallows and pecans and combine well.
Stir in the graham cracker crumbs a bag at a time and combine well after each addition. You may have to use your hands to completely combine the last bag of graham cracker crumbs.
Using wax paper, form the persimmon mixture into a roll.
I made 3 smaller rolls and shared one with the grandkids.
Wrap in aluminum foil and chill until firm. Slice and serve!
- 3/4 cup sugar
- 1-1/2 Tblsp. cornstarch
- 3/8 tsp. cinnamon
- 6 cups peeled, sliced peaches
- 1-1/2 tsp. fresh lemon juice
- 1 cup all-purpose flour
- 1 Tblsp. sugar
- 1-1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 Tblsp. shortening
- 1/2 cup milk
Preheat oven to 400°
Directions:
In a medium saucepan, blend the sugar, cornstarch, and cinnamon. Add the peach slices and fresh lemon juice. Stir to coat with the dry ingredients. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Continue stirring and boil for one minute.
Pour the hot mixture into a 2-quart casserole dish. (Keep hot in the oven if necessary.)
Topping: Combine the flour, 1 tablespoon of sugar, the baking powder and salt in a bowl.
***(I usually have the topping ready to this point before I put the peaches on the stove and set the bowl aside until the peaches are in the casserole dish.)
Add the shortening and milk. Cut through the shortening six times and mix until a dough forms. (Don’t over mix. The result will be a tougher topping.) Drop dough by spoonful onto the hot fruit in the casserole.
Bake 25 minutes until the biscuit topping is a golden-brown color.
Peach cobbler is delicious served warm with a scoop of ice cream!
Apple Crisp Mini Desserts
Preheat oven to 375°
Ingredients:
- 4 cups Sliced apples
- 3/4 cup brown sugar
- 1/2 cup flour
- 1/2 cup oats
- 3/4 tsp. cinnamon
- 3/4 tsp. nutmeg
- 1/3 cup butter
Directions:
Place apple slices in an 8″ square casserole dish. Squeeze the juice from 1/2 of a lemon onto the apple slices in the casserole dish.
Measure and pour the brown sugar, flour, oats, cinnamon, nutmeg, and melted butter in a mixing bowl. Mix thoroughly. Then, sprinkle over the top of the apple slices.
Bake for 30 minutes until the topping is golden brown. Serve hot in mini dessert dishes with a little scoop of vanilla ice cream.
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