Ok, so I have had some people ask me for my favorite dessert recipes. I am pretty proud of my desserts, so here are a few...(the photos are probably not going to be mine because I don't typically take pictures).
2C Rhubarb sliced
1Pt Strawberries sliced
1C Brown Sugar (divided)
1.5C Quick Oats
1/2C All-purpose Flour
1/2C Melted Butter
Preheat oven to 350. 8x8 baking dish
1. Stir together rhubarb, strawberries, cornstarch, and 1/2 cup of brown sugar.
Put in baking dish.
2. Stir 1/2 cup of brown sugar, oats, flour, and cinnamon.
Stir in butter until crumbly. Sprinkle over mixture.
3. Bake for 1 hour at 350.
4. Best if served warm with some vanilla ice cream. YUMMY!!!
This is one of my and my families favorites. I know it takes a while to make, but it is SOOO worth it and it's a wonderful summer dessert!
Cherry-Berries on a Cloud
**This recipe is from Betty Crocker**
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 3/4 cups sugar
2 packages (3 oz each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
2 cups whipping cream
2 cups miniature marshmallows
1 can (21 oz) cherry pie filling
1 teaspoon lemon juice
2 cups sliced strawberries or 1 package (16 oz) frozen strawberries, thawed, drained
1. Heat oven to 275°F. Grease bottom and sides of 13x9-inch pan. In large bowl, beat
egg whites, cream of tartar and salt with electric mixer on high speed until
foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time; continue beating until
stiff and glossy. (IF YOU DON'T KNOW HOW TO MAKE A MERINGUE, PLEASE GOOGLE IT.) Do not underbeat. Spread in pan.
2. Bake 1 hour. Turn off oven; leave meringue in oven with door closed 12 hours.
3. In large bowl, mix cream cheese, 1 cup sugar and the vanilla until smooth. In
chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and
marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate
at least 12 hours but no longer than 24 hours.
4. In medium bowl, mix all topping ingredients until well blended. Spoon over
individual servings of dessert. Store in refrigerator.
Pink Lemonade Pie
(thank you to Uncle Larry for sharing this one!)
(the picture shows a topping that I have never used, but this is a yummy, sweet-tart dessert!)
1 (8-ounce) package cream cheese- softened
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can pink lemonade concentrate, thawed
Few drops - red food coloring
1C whipping cream, stiffly whipped
1 graham cracker crust
1. In a large mixer, beat cream cheese until fluffy. Beat in sweetened condesned
milk, lemonade and food coloring if desired.
2. Gently fold in whipped cream. Chill mixture for 30 minutes or until it mounds
slightly when dropped from spoon. Pour into crust and freeze until firm.
3. Let sit at room temperature 10 mins before serving.