Bowling for Sweets
June 8, 2012 § Leave a comment
There are certain things that stand out from my childhood and here’s one… dessert and coffee at my Granny’s home with the ladies after they finished bowling. We would be in our jammies just waiting for them to arrive at her apartment attached to our house. A skip through the breezeway and we were greeted with welcome arms. These are desserts are totally ‘70s and they put a smile on my face just thinking about them. It’s “throw back” time!
Pistachio Ice Cream Dessert
- 1 cup crushed butter-flavored crackers
- 1/4 cup butter, melted
- 3/4 cup cold 2% milk
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1 quart vanilla ice cream, softened
- 1 carton (8 ounces) frozen whipped topping, thawed
- 2 packages (1.4 ounces each) Heath candy bars, crushed
- In a small bowl, combine cracker crumbs and butter. Press into an
- ungreased 9-in. square baking pan. Bake at 325° for 7-10 minutes
- or until lightly browned. Cool on a wire rack.
- Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes
- (mixture will be thick). Stir in ice cream; pour over crust. Cover
- and freeze for 2 hours or until firm.
- Spread with whipped topping; sprinkle with crushed candy bars. Cover
- and freeze for 1 hour or until firm. Yield: 9 servings.
Cherry Dessert found on Yummly
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish. In small bowl, combine graham cracker crumbs and melted margarine. Stir well and press into baking dish. Bake 5 minutes. Cool.
2. In large bowl, combine cream cheese, sugar, vanilla and almond extract. Mix well. In a medium bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled crust. Dot with cherry pie filling, and smooth with knife or spatula to cover. Chill in refrigerator until serving.
Homemade Cherry Pie Filling
5 to 6 cups fresh pitted  cherries, about 2 1/2 to 3 pounds ( I used Bing)
1/2 cup water
2 tablespoons fresh lemon juice
2/3 cup granulated sugar
4 tablespoons cornstarch
1/4 teaspoon almond extract
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using as a topping.
– If using sour cherries, you will need to adjust the amount of sugar. I’d recommend starting about ¾ cup and working your way up if more sweetness is needed.
– Refrigerate leftover fresh cherry pie filling in a sealed container for up to 2 days.
– I have not tried freezing this cherry pie filling, but if you do, please let me know.
– Recipe adapted from about.com
Sticky Date Pudding with Toffee Sauce
- 1 3/4 cups packed pitted dates (about 10 ounces)
- 2 cups water
- 1 1/2 teaspoons baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
- 1 1/2 cups packed light brown sugar
- 1 cup heavy cream
- 1/2 teaspoon vanilla
- Accompaniment: vanilla ice cream
Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.
Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.
Make sauce while pudding is cooling:
In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.
Pineapple Upside-Down Cake
Adapted from Gourmet, February 2000
The original recipe for this cake had three teaspoons of cardamom in it, alternately loved and loathed by recipe reviewers. Having no interest in a chai-flavored cake — or chai-flavored anything, ever –I took it out and was left with the most flawless and easy go-to upside down cake, something I look forward to making every summer.
1/2 medium pineapple, peeled, quartered lengthwise, and cored
3/4 stick unsalted butter
3/4 cup packed light brown sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon dark rum
1/2 cup unsweetened pineapple juice
2 tablespoons dark rum for sprinkling over cake
Special equipment: A well-seasoned 10-inch cast-iron skillet. If you lack a cast-iron skillet of this size, make the caramel in a small pot and scrape it into the bottom of a similarly-sized cake pan. (I used a 9″ cake pan in the pictures above.)
Preheat oven to 350°F.
Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.
Serve cake just warm or at room temperature.
Do ahead: Cake may be made one day ahead and chilled, covered. Bring to room temperature before serving.
6 oz. – Soft Cream Cheese
1 C. – Mayo
1 C. – Heavy Whipping Cream
1 C. – Maraschino Cherries ( cut in half )
2 ½ C. – Crushed Pineapple ( drained )
1 C. – Mini Marshmallows