Desserts
Oreo Dessert
25 to 28 Oreo cookies
8 ounces cream cheese
2 cups powdered sugar
2/3 cup peanut butter
1 cup whole milk
1 (16 ounce) container Cool Whip®
1/2 to 1 cup chopped peanuts or pecans
In a large bowl, combine cream cheese, sugar, peanut butter and milk.
Whip together, then fold in Cool Whip. Put crumbled Oreos in a 9 x 13-inch casserole dish. Pour mixture over the Oreos. Top with chopped nuts; cover and freeze.
Remove from freezer approximately 5 minutes before serving so it will be easier to cut.
Scrumptious Strawberry Shortcake
"Serve with whipped cream on top." Original recipe yield: 12 servings.
INGREDIENTS:
3 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup butter
2/3 cup heavy cream
1 egg, beaten
3 cups sliced fresh strawberries
3 tablespoons white sugar
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
Let shortcakes cool before splitting and filling with sugared berries.
Frozen Strawberry Delight
1 (10 ounce) package frozen strawberries, thawed
8 ounces sour cream
1/2 cup granulated sugar
1 tablespoon vanilla extract
Combine all ingredients in container of electric blender; process until smooth. Pour into an 8 x 4-inch loaf pan; freeze.
Spoon into individual dessert dishes to serve.
Yields 4 to 6 servings.
Easy Berry Parfait
6 servings.
INGREDIENTS:
1/3 cup blueberries
1/3 cup strawberries
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup raspberries
1/2 cup blackberries
1 pint vanilla frozen yogurt
DIRECTIONS:
In a blender, combine blueberries, strawberries and whipped topping. Blend until smooth. Transfer to a mixing bowl and fold in raspberries and blackberries. Layer the berry mixture with the frozen yogurt in 6 dessert glasses, finishing with a berry layer.
STRAWBERRY ANGEL FOOD DESSERT
1 baked angel food cake
2 (4 3/4 oz.) pkgs. Danish dessert mix
2 (10 oz.) pkgs. frozen strawberries, partially thawed
1 (8 oz.) container Cool Whip
Tear cake into pieces and place into a 9"x13" pan. Cook Danish dessert mix according to package directions, then stir in strawberries. Stir occasionally as berries finish thawing. Pour berry mixture over cake pieces. Chill until set. Spread Cool Whip over all. Refrigerate until ready to serve. Serves 12.
STRAWBERRY FLUFF DESSERT
1 can Borden sweetened condensed milk (chilled)
1 sm. can crushed pineapple
1 can strawberry pie filling
1 (8 oz.) container Cool Whip
Drain pineapple. Whip milk, combine all ingredients and beat at medium speed of mixture until stiff. Refrigerate. Hint: may be frozen for later use and tastes great as a frozen dessert.
1 c. chopped pecans
1 stick butter, melted
1 (8 oz.) cream cheese, softened to room temp.
1/2 c. powdered sugar
1 (8 oz.) Cool Whip
1 pt. frozen strawberries, thawed
1 c. flour
In large baking pan, mix pecans and flour, pour melted butter over both and thoroughly mix, then 'pat' in bottom of pan to form crust. Bake at 375 degrees for 15 to 20 minutes until lightly browned. Remove from oven and let cool. Mix cream cheese and powdered sugar until well blended. Fold in Cool Whip and strawberries. Pour mixture on cooled crust. Refrigerate until ready to serve. (Be sure and cover dessert while storing.)
1 (4 oz.) pkg. Jello triple, berry flavor
3/4 c. boiling water
1/2 c. cold water
Ice cubes
3/4 c. Cool Whip topping
1/4 c. plain yogurt
1 c. sliced strawberries
Dissolve Jello in boiling water. Combine cold water and ice to make 1 1/4 cups; add to Jello, stirring until slightly thickened. Combine topping and yogurt. Gradually blend in 2 tablespoons Jello. Spoon into 6 dessert glasses. Add strawberries to remaining Jello; spoon over creamy mixture. Chill until set.
Ingredients:
500 mL container whipping cream, about 2 cups
1/3 cup (75 mL) sifted icing sugar
1 tsp (5 mL) vanilla
2 cups (500 mL) Balkan-style yogurt (5.9 per cent milk fat)
1 cup (250 mL) raspberry jam, preferably freezer jam or regular seedless raspberry jam
3 (9-inch/23-cm) store-bought, fluted flan cake bases
3 tbsp (45 mL) orange-flavoured liqueur (optional)
3 cups (750 mL) thickly sliced strawberries
Directions:
1. In a bowl, using an electric mixer, beat cream with sugar and vanilla until soft peaks form when beaters are lifted. In a small bowl, stir yogurt with 1/2 cup (125 mL) jam. Using a spatula, fold into cream. Refrigerate. Generously brush tops and sides of cakes with liqueur, if using. Divide and spread remaining jam over indented portion of cakes, spreading just to rim. Place 1 cake on a large plate. Spread a third of cream mixture just to rim. Sprinkle a third of berries overtop. Repeat with 2 more cake layers, cream and berries, ending with berries. Gently press cakes as they are layered. Refrigerate up to 4 hours. Refrigerating overnight is not recommended.
Ingredients:
255 g pkg frozen tart shells or 9-inch (23-cm) pie shell
2 cups (500 mL) cold mascarpone cheese or cream cheese
1/4 cup (50 mL) granulated sugar
3 tbsp (45 mL) orange-flavoured liqueur or amaretto liqueur
2 cups (500 mL) sliced strawberries or a mix of berries
Directions:
1. To bake frozen tart shells, preheat oven to 375F (190C). Remove shells from freezer. Thaw for 5 to 10 minutes at room temperature. Place on a baking sheet. Bake until golden, 12 to 15 minutes. Remove from oven and cool completely on a rack. To bake frozen pie shell, preheat oven to 400F (200C). Remove shell from freezer. Let thaw 10 minutes. Prick side and bottom of shell with a fork. Bake on bottom rack of 400F (200C) oven until golden, 8 to 10 minutes. Cool completely on a rack.
2. Meanwhile, place cheese, sugar, 2 tablespoons (30 mL) liqueur and 1/4 cup (50 mL) berries in a food processor. Whirl until smooth, scraping down mixture. Add more sugar, if needed.
3. Fill each cooled tart shell with cheese mixture and smooth surface. Or scrape into pie shell and smooth surface. Toss remaining berries with 1 tablespoon (15 mL) liqueur and a generous pinch of granulated sugar. Fan out strawberries and arrange in an attractive pattern on top of tarts or pie. Refrigerate about 30 minutes before serving. Garnish with a sprig of mint, if desired.
½ Cup sugar
3 tablespoons corn starch
3 cups fresh rhubarb slices (if frozen, thaw first)
2 cups fresh strawberry slices
1 ½ cups Quaker Oats (quick or old fashioned, uncooked)
½ cup firmly packed brown sugar
½ cup butter or margarine, melted
1/3 cup all-purpose flour
1 teaspoon cinnamon
Combine sugar and cornstarch. Add rhubarb and strawberries; mix well. Spoon into 8-inch square baking dish. Combine oats, brown sugar, butter, flour, and cinnamon, mixing until mixture resembles coarse crumbs. Sprinkle over fruit mixture. Bake in preheated moderate oven at 350° for about 30 minutes. Serve warm or cold with whipped cream or ice cream. Makes 8-inch square dish of dessert.
1/3 cup granulated sugar 2 tablespoons cornstarch 3 pints blueberries (about 7 1/2 cups) 1 tablespoon fresh lemon juice 3/4 cup old-fashioned or quick-cooking oats 1/2 cup packed brown sugar 1/3 cup all-purpose flour 1/2 teaspoon ground cinnamon 4 tablespoons cold butter or margarine, cut up In same bowl, combine oats, brown sugar, flour, and cinnamon. With fingertips, work in butter until coarse crumbs form. Press crumb mixture together and sprinkle on top of blueberry mixture.
Bake crisp 35 to 40 minutes or until top is browned and fruit is bubbling at edge. Cool on wire rack 1 hour to serve warm, or cool completely to serve later.
Blueberry-Buttermilk Coffee Cake
2/3 cup packed brown sugar 1/2 cup all-purpose flour 4 tablespoons cold butter or margarine, cut up Coffee Cake: 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups granulated sugar 10 tablespoons butter or margarine (1 1/4 sticks), softened 2 large eggs 1 teaspoon vanilla extract 1 1/4 cups buttermilk 1 pint blueberries (about 2 1/2 cups)
2. Prepare Streusel Topping: In medium bowl, combine brown sugar, flour, and butter. With fingertips, work in butter until mixture is crumbly. Refrigerate streusel while preparing cake.
3. Prepare Coffee Cake: On waxed paper, combine flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat sugar with butter until blended. Increase speed to medium-high; beat until creamy, about 2 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
4. At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until batter is smooth, occasionally scraping bowl with rubber spatula. With spatula, fold in all but 1/2 cup blueberries.
5. Spoon batter into prepared pan; spread evenly. Sprinkle batter with reserved blueberries. With fingers, press streusel into clumps; sprinkle evenly over batter. Bake coffee cake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 1 hour to serve warm, or cool completely to serve later.
