From Penny's Table - Desserts
We've a sampler of recipes this week to offer. I'll start
with my favorite beverage for a cold winter night, especially good for those
sleepless nights. It's a nice alternative to hot cocoa.
Hot Vanilla Milk
3 tbsps sugar free vanilla flavored syrup (Da'Vinci is a good brand)
1 cup milk
2 tbsps heavy cream
Mix in mug, heat in microwave for about 1 minute or until just hot.
You can alter this dessert just a bit and create a minty flavor. Add 1/2 tsp
peppermint extract to the chocolate pudding and crushed soft peppermint candies
to decorate the top. Wonderful for Christmas!
1 cup flour
1 cup chopped pecans
1/2 cup melted butter
1 8oz pkg cream cheese, softened
1/4 cup sugar
2 tbsp milk
1 8 oz container whipped topping, thawed
2 3 oz. pk gs instant chocolate pudding mix
3 1/2 cups cold milk
Combine flour, butter, pecans and pat into 13 X 9 pan. Bake at 350°F for 20
minutes. Allow to cool completely. Beat cream cheese with remaining sugar and
milk until smooth. Fold in half the whipped cream. Spread over crust. Make
pudding with remaining milk and spread gently over cream cheese layer. Top with
remaining whipped topping and dust with cocoa or grated chocolate. Serves 12-15
Mama recently made a cake that was absolutely delicious. She made it up as she
went and I've taken the liberty of naming it. It isn't exactly a recipe that
follows, but I think you'll find the cake easy and wonderful.
Mama's Tropical Paradise Cake
1 box yellow cake mix
1 can cream of coconut
1 jar lemon curd
1 recipe cream cheese frosting made with
1 8 oz. can crushed pineapple, well drained
Shredded sweetened coconut
Use cream of coconut to replace all or portion of water called for in cake mix.
Bake in your choice of pans (Mama always uses 9x13, but I think this would be
very pretty in layers) as directed on package. Fill cake with lemon curd, then
frost with cream cheese/pineapple frosting and top the whole with shredded
Here's a good recipe to use up any leftover turkey:
Penny's Wild Rice and Turkey Salad
2 cups chopped cooked turkey
4 cups cooked Wild Rice
1 cup chopped celery
1/2 cup chopped green onion
1 cup mayonnaise
1 tbsp balsamic vinegar
2 tbsps. mustard
1/4 cup slivered almonds
salt and pepper to taste
1/4 cup raisins (optional)
Mix all ingredients well. Chill if desired. Serve in lettuce cups. Or serve in
hollowed out tomato shells (I'd skip the raisins if I did this) on lettuce lined
Haven't had time to make cookies? These are super easy and take just minutes
start to finish.
Easy Peanut Butter Cookies
1 cup peanut butter (crunchy or smooth)
1 cup sugar (or granulated sugar substitute)
Mix ingredients well and roll into small balls. Place on parchment lined cookie
sheet. Bake at 350 for 10-12 minutes until edges just start to brown.
Black eyed Susans: Using thumb create a small indentation in cookie ball. Fill
with semi-sweet chocolate chips.
Peanuttier Cookies: Flatten ball slightly and press coarse crushed peanuts into
Peanut Butter Cups: Press balls of dough into the smallest size muffin tin. Form
into a tart shell. Fill center with a chocolate kiss, chocolate cream cheese
filling or with miniature peanut butter cup. Bake about 15 minutes.
(C)2004 PennyAnnPoundwise is soley created,owned and written by Terri Cheney.
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