Dessert Recipes - Always Good
Easy Black Cherry Brownies with Cherry Frosting
Having a good dessert recipe especially easy recipes for summer treat are appreciated by family and friends.
You can make this delicious dessert in 15 minutes.
- 1 (19.5) package Duncan Hines family-style Chewy Fudge Brownie mix
- 2 cups frozen dark, sweet pitted cherries
- 1 (16.2 oz.) container Duncan Hines Fluffy White Frosting
- 1/2 cup black cherry preserves (Stir preserves in small bowl after measuring to smooth consistency.
Preheat oven to 350²
- Prepare brownie batter according to package directions for cake-like brownies. Pour into a lightly greased 13" X 9" pan. Sprinkle Batter with frozen cherries.
- Bake for 27-30 minutes or until a wooden pick inserted in center comes out with a few crumbs.
- Cool completely in pan on a wire rack (about 45 minutes).
- Spread frosting over cooled brownies.
- Spoon preserves over frosting gently swirl with a long wooden skewer or knife.
- Cut into squares.
Frozen Strawberry Salad
This is a light delicious dessert that can be served as a salad or as a dessert.
- 8 oz. Cream Cheese
- 3/4 cup sugar and mix with cream cheese
- 1 pkg. (10 oz) frozen strawberries -light syrup
- 12 oz. Cool Whip
- 2 bananas, diced
- Mix together and freeze in individual cup cake liners.
- You may also add nuts of your choice.
Yield: 24 cupcakes
Peanut Brittle Brownie Bites
- 1 (19.95-02.) package DUNCAN HINES Family-Style Chewy Fudge Brownie Mix
- 1/2 cup chopped salted peanuts
- 3/4 cup semisweet chocolate morsels
- 3 Tbsp. whipping cream
- 3/4 cup chopped peanut brittle
Preheat oven to 350º
- Prepare brownie batter according to package directions for fudgy brownies, stirring peanuts into batter.
- Pour into 2 (24-cup) lightly greased miniature muffin pans.
- Bake for 15 to 17 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
- Cool in pans on wire racks 5 minutes.
- Microwave chocolate morsels and cream in a microwave-safe bowl at HIGH 30 to 45 seconds or until melted and smooth, stirring at 15-second intervals.
- Spread chocolate mixture over brownies, and sprinkle with peanut brittle.
White Chocolate Blondies - Dessert Recipes - Rachel Allen
Frozen Cranberry Salad
- 1 cup cranberry sauce
- 1 cup Cool Whip
- 1 small can crushed pineapple, drained
- 1/4 cup powdered sugar
- 1/4 cup mayonnaise
- 3/4 cup chopped nuts ( pecans or walnuts)
Mix and freeze in paper cupcake cups.
Yield: 12 cups
How to Cake Make Molten Chocolate
Mint Brownie Ice-Cream Pie
Mint Brownie Ice-Cream Pie
- 1 (4.67-oz.) package thin creme de menthe chocolate mints
- 1 (17.6-02.) package DUNCAN HINES Chocolate Lover's Walnut Brownie Mix
- 4 cups vanilla ice cream
- Chop chocolate mints; reserve 3 Tbsp. chopped mints.
- Preheat over to 350º
- Prepare brownie batter according to package directions for cake-like brownies, stirring remaining chopped mints into batter.
- Pour batter into a lightly greased l0" spring form pan.
- BAKE for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
- Cool completely in pan on a wire rack (about 1 hour).
- Meanwhile, LET ice cream stand at room temperature 20 minutes or until slightly softened.
- Spread over cooled crust in pan. Freeze 3 hours or until firm.
- Remove sides of pan. Let pie stand at room temperature 10 minutes before serving.
- Top with reserved chocolate mints.
Hands-on Time: 15 min., Total Time: 4 hr., 50 min
Yield: 10-12 servings
Apple Slab Pie
4 cups all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons salt
1 teaspoon granulated sugar
1 and 3/4 cup (3.5 sticks) unsalted butter, very cold and cubed
3/4 cup very cold ice water
egg wash: 1 large egg, lightly beaten with 1 Tablespoon milk
optional: coarse sugar for sprinkling on top
10 cups peeled and chopped apples (about 4 – 5 lbs)
2/3 cup granulated sugar
1/4 cup all-purpose flour
2 Tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup confectioners’ sugar, sifted
2 Tablespoons pure maple syrup
enough milk or heavy cream to thin (a couple teaspoons)
Make the pie crust: Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK).
A pastry cutter makes this step very easy and quick.
Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added.
Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 3/4 cup water.
Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the butter pieces. The dough should come together easily and should not feel overly sticky.
Form dough into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days) or freeze for up to 3 months. Thaw overnight in the fridge before using.
Make the filling: Mix all of the filling ingredients together in a large bowl. Set aside.
Preheat oven to 375°F (190°C). Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. Keep the other in the refrigerator as you work. On a lightly floured work surface, roll the dough out into (roughly) an 18×13-inch rectangle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into the pan; there will be overhang on the sides– trim it to be about 1 inch. Smooth the crust out so it fits nicely into all the corners of the pan.
Spread filling evenly on top of crust.
Roll out the 2nd pie dough disc in the same manner and size as the first. Drape over filling and fold the bottom crust’s overhang over the edges. Seal them shut with your fingers and crimp down the sides with a fork. Cut slits into the top of the crust, then brush with a thin coating of egg wash. Sprinkle with coarse sugar.
Bake the slab pie for about 40-46 minutes until the crust is golden brown and you can see the filling bubbling. Remove from the oven and allow to cool on top of a wire rack for a few hours. You can serve this pie a little warm or at room temperature (or cold!).
Before serving, whisk all of the glaze ingredients together and drizzle over pie. Cut into slices and serve. Cover leftovers tightly and store in the refrigerator for up to 3-4 days.
The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. Baked pie freezes well for up to 3 months.
Use a couple different apple varieties for best flavor– always a tart variety like Granny Smith and a sweeter variety like Pink Lady, Fuji, Honeycrisp, etc.
Special Tools: 10×15-inch Jelly Roll Baking Pan/Sheet Pan
It is always fun to try new deserts and, of course, our families love it when we are motivated to do make dessert. The strawberry (my favorite) and cranberry frozen desserts are delicious, especially in the summer heat. The other chocolate dessert recipes are delicious, and there is no bad time for chocolate. These are each a bit different, and I hope you will find one to try.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.