Fishing

Here is a thread with most of the General Desserts in it. It will be in alphabetical order. Some of these desserts you may be able to find under some of the other sub headings.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
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1 package unflavored gelatine
1/4 cup cold water
1 1/2 cups milk, scalded
1/3 cup granulated sugar
1 teaspoon almond extract
Mix gelatine with water. Add sugar to scalded milk. Combine with the gelatine mixture and stir until gelatine is dissolved. Add the almond extract and mix. Pour into a 13 x 9-inch pan or mold sprayed with nonstick cooking spray. Refrigerate until set.
Cut into cubes or unmold and serve with mandarin oranges, pineapple or fruit cocktail for color.

First Layer
1/2 cup butter, cut into 1/2-inch cubes
1 cup flour
1/2 teaspoon salt
1/4 cup water
Second Layer
1 cup water
1/2 cup butter
1 cup flour
3 large eggs
1 teaspoon almond extract
Topping
2/3 cup jam or preserves
1/2 cup slivered almonds, toasted
Icing
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
4 teaspoons milk
First layer: In a medium-size mixing bowl, combine the butter, flour, and salt, working the butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.
Divide the dough in half. Wet your hands, and shape each piece of this wet dough into a rough log. Grease a baking sheet or sheets that'll allow you to stretch and pat the logs into 11 x 3-inch rectangles on the sheet, leaving at least 4 inches (but preferably 6 inches) between them, and 2 inches on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.
Second layer: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you're using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly. Transfer the dough to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.
Add the eggs one at a time, beating well after each addition; beat until the dough loses its "slimy" look, and each egg is totally absorbed. Mix in the almond extract.
Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough. With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.
Bake the pastry in a preheated 350 degree F oven for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack.
Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. Any flavor is fine. Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is all part of the plan.
Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzleable" icing. Drizzle the icing atop the pastries. Cut into squares or strips to serve. Yield: 16 to 20 servings.

Yield: 20 servings

Tear 1/2 of an angel food cake into 1 inch pieces and place in a bowl. Spoon over a 1-pound 5-ounce can of cherry pie filling, then 1/2 of the pudding mixture. Repeat layers again. Top with Cool Whip.
Pudding Mixture
Combine a 3 1/2 ounce package of instant vanilla (I use French Vanilla) pudding, 1 1/2 cups milk and 1 cup sour cream. Beat and pour over cake.
This is better if it sets for a few hours before inhaling...

2 small boxes gelatin (any flavor desired)
2 cups hot water
4 tablespoons lemon juice
1 small bottle maraschino cherries
1 can crushed pineapple, drained
1 pint whipping cream
1 angel food cake
Chill gelatin, water and lemon juice until syrupy so it can be whipped. Whip cream and add to mixture. Drain cherries well, then cut up. Add pineapple and cherries to the mixture. Put about half in the bottom of a 12 x 9-inch dish. Tear up cake in small pieces and put into pan. Put remaining gelatin mixture over the top. Chill until gelatin is set.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
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This tastes best when made 24 hours in advance to allow ingredients to soak into the angel food cake.
2 angel food cakes (in loaves)
2 (15 ounce) cans crushed pineapple (undrained)
2 (8 ounce) containers Cool Whip, thawed
1 bag flaked coconut
1 large jar maraschino cherries, drained and halved
Break 1 loaf of angel food cake into bite-size pieces and place in 13 x 9 x 2-inch pan. Top with 1 can pineapple and half of the cherries. Spread 1 container of Cool Whip over entire pan and top with coconut (as much as desired). Repeat layering with remaining ingredients. Cover and refrigerate overnight.

2 packages chocolate chips
3 eggs, separated
1 pint whipping cream
2 tablespoons granulated sugar
Angel food cake
Melt chocolate chips and sugar together over hot water. Beat egg yolks and gradually add chip mixture. Cool 5 minutes. Beat egg whites until stiff and fold into chocolate mixture. Beat whipping cream until stiff, then fold into mixture. Line a buttered 12 x 8-inch pan with bite-size pieces of angel food cake. Cover cake with a layer of sauce. Repeat the process ending with sauce on top. Sprinkle with nuts. Chill overnight. Delicious!

Cut angel shapes from sliced white bread, using cookie cutters. Dip in sweetened condensed milk, then sprinkle with flaked coconut or chopped nuts. Bake on a greased cookie sheet at 350 degrees F for 10 to 15 minutes

4 or 5 apples
1 cup granulated sugar
1 cup water
1/2 cup (1 stick) margarine
Ground cinnamon
1 can biscuits
Peel apples and cut into large pieces. Wrap a biscuit around a piece apple and place in a baking dish.
Mix the sugar, water, and butter together and boil until the sugar is dissolved. Sprinkle the cinnamon on the apples and pour the sugar, water, and butter mixture over the biscuits. Bake at 350 degrees F for 20 to 30 minutes.

Peanut oil
1 package wonton skins
2 medium apples *
10 ounces sharp Cheddar, cubed
Garnishes
1/2 cup brown sugar
2 tablespoons ground cinnamon
Core the apples and cut into small pieces.
Mix the brown sugar and cinnamon together and set aside.
Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying.
Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package. Deep fry until golden brown. Coat with the brown sugar - cinnamon mixture and serve. This is good served hot or cold.

1 (21 ounce) can apple pie filling
6 (8-inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup butter or margarine
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup water
Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, and place, seam side down, in a lightly greased 2-quart baking dish. Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas. Bake at 350 degrees F for 20 minutes.

1 egg
2/3 cup milk
1 teaspoon vegetable oil
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
Dash of salt
5 large tart apples
1 1/2 cups vegetable oil
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
In a bowl, beat egg, milk and oil.
Combine flour, sugar, baking powder and salt; stir into the egg mixture until smooth (batter will be thick).
Peel, core and cut apples into 1/2-inch rings.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Dip apple rings into batter; fry, a few at a time, until golden brown. Drain on paper towels.
Combine sugar and cinnamon; sprinkle over hot fritters. Serve warm.
Yields about 24

1 egg, slightly beaten
1/2 cup milk
1 medium apple, peeled, cored and
chopped to make 1 cup
1 tablespoon cooking oil
1 cup flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon cinnamon, divided
1/4 teaspoon salt
1/2 cup confectioners' sugar
Oil for deep frying
Heat 2 to 3 inches of oil to 375 degrees F in a deep fryer or deep pot.
Combine egg and milk in a large mixing bowl, stir in apples and 1 tablespoon cooking oil.
Combine flour, sugar, baking powder, 1/4 teaspoon cinnamon and salt. Add to gee mixture, stirring just until mixed.
Drop by tablespoonfuls a few at a time into oil and fry about 4 minutes or until golden brown on both sides. Remove with slotted spoon and drain on paper towels.
Combine confectioners' sugar and remaining 3/4 teaspoon cinnamon in a deep bowl. Roll fritters in mixture. Serve warm.
You can also roll them in regular sugar or in confectioners' sugar, your choice.

1 large egg, beaten
1 cup milk
1 cup apples *
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon grated orange peel
3 tablespoons orange juice
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
Vegetable oil
Confectioners' sugar
Unpeeled apple which is finely diced or grated.
In mixing bowl, combine beaten egg, milk, apple, sugar, salt, orange peel, orange juice and vanilla extract. Sift together the flour and baking powder; fold into the apple mixture, stir just until all flour is moistened. Drop batter by rounded teaspoon into hot oil (350 degrees F). Fry until deep golden brown, about 3-4 minutes, turning once. Drain fritters thoroughly on paper towels. Roll in sugar or sift the sugar over the tops.
Yield: about 40 fritters.

6 Golden Delicious apples
1/3 cup granulated sugar
1/3 cup brandy
1/4 teaspoon ground cinnamon
1 3/4 cups flour
2 egg yolks
3/4 cup milk
2/3 cup beer
2 tablespoons butter, melted
4 egg yolks
1/3 cup granulated sugar
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
Vegetable oil (for frying)
2 egg whites (at room temperature)
Confectioners' sugar
Pare and core apples. Cut into 1/4-inch rings. Place in large bowl. Toss with 1/3 cup sugar, brandy, and cinnamon. Refrigerate at least 1 hour, tossing occasionally. For the fritter batter, in a bowl combine flour, 2 yolks, 3/4 cup milk, beer and butter. Let stand one hour at room temperature.
To prepare custard sauce, in a medium saucepan combine yolks and 1/3 cup sugar. Stir in 1 1/2 cups milk. Cook over medium low heat, stirring constantly, until custard coats the back of a metal spoon. Stir in vanilla extract. Cool to room temperature. In a large skillet, heat 1 inch of oil to 375 degrees F.
In a small bowl, beat egg whites until stiff; fold in fritter batter. Drain liquid from apples. Dip apple slices, one at a time, into batter with fork or tongs, letting excess drip back into bowl. Fry fritters until brown on one side; turn and brown other side. Drain on paper towels. Arrange on plate; sprinkle with confectioners' sugar.
Serve with warm custard sauce.

1/2 of a 21 ounce can apple pie filling
18-20 wonton wrappers
Vegetable or canola oil
About 1/2 cup powdered sugar
Cut apples in pie filling into small pieces. Separate wonton wrappers. Place 1 tablespoon filling in center of each wonton wrapper. Moisten inside edge of wonton with a little water and fold in half diagonally. Press with tines of folk to seal.
Pour 2 inches of oil in an electric skillet. Set heat control to 350 degrees F.
When oil is at 350 degrees F, cook Apple Jacks until they are golden brown on each side, turning over with tongs.
Drain on paper towels. Cool slightly. Place powdered sugar in sifter and sprinkle sugar over Apple Jacks. Serve.
Yield: 18-20 servings

1 egg, slightly beaten
2 cups Cheddar cheese, shredded
1 cup ricotta cheese
1/4 cup granulated sugar
1 teaspoon almond extract
2 (20 ounce) cans apple pie filling
8 lasagna noodles, cooked and drained
6 tablespoons flour
2/3 cup packed brown sugar, divided
1/4 cup quick-cooking oats
1/2 teaspoon cinnamon
Dash of nutmeg
3 tablespoons margarine, cold
1 cup sour cream
Preheat oven to 350 degrees F.
Combine egg, 2 cheeses, sugar and extract in medium bowl. Blend well. Spoon one can pie filling into greased 9 x 13-inch pan. Cover with half the noodles. Top with cheese mixture. Cover with remaining noodles and pie filling.
Combine flour, 1/3 cup brown sugar, oats, cinnamon and nutmeg in small bowl. Cut in margarine until mixture is crumbly. Sprinkle over pie filling. Bake 45 minutes. Cool 15 minutes.
Meanwhile prepare garnish by blending sour cream and remaining 1/3 cup brown sugar in small bowl. Cover and refrigerate.
When ready to serve, cut lasagna into squares. Garnish with sour cream mixture.
Makes 12 to 15 servings.

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup milk
2 tablespoons melted butter
4 cups pared thinly sliced apples
1 cup brown sugar
1 teaspoon cinnamon
1/4 cup brown sugar
Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with melted butter.
Cover with apples. Sprinkle with 1 cup brown sugar and the cinnamon which have been mixed. Roll like a jellyroll. Cut into 1 1/2-inch thick slices.
Sprinkle the additional 1/4 cup brown sugar over bottom of well-oiled pan. Place rolls, cut down, in pan. Bake in hot oven (425 degrees F) about 40 minutes.
Yield: 8 rolls

4 cups diced apples
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/3 cup butter
2/3 cup milk
Mix flour, salt, baking powder and butter. Add milk and roll out like pie dough. Spread with butter and cinnamon. Spread diced apples over dough. Roll up and cut into 2-inch sections. Put into baking dish. Pour syrup over and bake at 400 degrees F for 35 minutes.
Syrup
2 cups water
1 1/2 cups granulated sugar
Boil together until sugar is completely dissolved.

2 1/2 cups flour, sifted
1 tablespoon granulated sugar
1 teaspoon salt
1 cup lard or shortening
1 egg, separated
2 egg whites
Milk as needed
2/3 cup cornflakes, crushed
5 cups apples, peeled and sliced
1 1/2 cups granulated sugar
1 teaspoon cinnamon
1 cup confectioners' sugar
2 tablespoons lemon juice
Preheat oven to 400 degrees F.
Sift flour, sugar and salt together. Cut in shortening. Put the egg yolk in a measuring cup and add milk to make 2/3 cup total. Add to shortening mixture. Mix into a ball. Roll half into a 15 x 11-inch rectangle and place on a cookie sheet. Cover with cornflakes and apples. Sprinkle with sugar and cinnamon. Roll out other half of dough for top and pinch edges shut. Beat egg whites and spread over the top crust. Bake for 40 minutes.
Drizzle glaze of confectioners' sugar and lemon juice (may require more lemon juice) over top after baking.

12 ounces vanilla wafers, crushed
1/2 pound butter, melted
2 1/2 cups confectioners' sugar
2 eggs
1/2 teaspoon vanilla extract
1 pound canned apricot halves, cut and drained
4 ounces chopped pecans
2 cups heavy cream
In a 13 x 9-inch pan make a layer of half the crushed vanilla wafers. Mix together the butter, confectioners' sugar, eggs and vanilla extract. Pour this over the vanilla wafers. Cover this mixture with the apricot halves, then sprinkle the chopped nuts over the top. Whip heavy cream until stiff and spread over apricots. Cover the top with the remaining half of the vanilla wafers. Refrigerate for at least 24 hours.
Cut into squares to serve.

1 envelope active dry yeast
1/4 cup warm water (100-110 degrees F)
3/4 cup milk, scalded
1/4 cup (4 tablespoons) margarine
1/4 cup granulated sugar
1/2 teaspoon salt
3 1/2 cups (about) flour
1 1/2 teaspoons cinnamon
1 egg
2 cups peeled, chopped apples
1 cup powdered sugar
2 tablespoons hot water
Sprinkle yeast over warm water and set aside for 5 minutes.
Meanwhile, combine hot milk, margarine, sugar and salt in a large mixer bowl; let stand until margarine melts. Beat in 1 cup flour. Add yeast mixture, cinnamon and egg, beating until combined. If using a heavy-duty mixer, beat in remaining flour to make a sticky dough. If using a hand mixer, stir in remaining flour with a spoon.
Turn dough onto a floured board and knead 5 to 10 minutes, until soft and elastic, adding additional flour if necessary. Place dough in a greased bowl and turn to grease top. Cover and let rise about 1 1/2 hours, until doubled in bulk; or cover and let rise overnight in the refrigerator. Bring dough to room temperature before continuing.
Punch down dough and divide into thirds. Shape one-third of dough into a flat disc. Chop roughly with a sharp knife. Toss with one-third of the apples. Arrange apples and dough in six mounds on a greased baking sheet. Repeat with remaining dough and apples. Cover and let rise at room temperature until doubled in bulk, about 1 hour.
Uncover and bake at 350 degrees F for about 15 minutes, or until golden. While still warm, drizzle with glaze made by stirring together powdered sugar and water. When cool, store in plastic bags.

6 large baking apples *
2/3 cup seedless black or red raspberry jam
1 cup Marshmallow Creme
1/3 cup chopped nuts
* Rome Beauty, York Imperial, Rhode island Greening, Baldwin, Newton Pippin
Core appless almost through to blossom ends. Peel about 1/3 of the way down from stem ends. Place in baking pan, peeled side up. Add enough boiling water to cover bottom of pan. Cover pan. Bake apples at 350 degrees F for 20 minutes.
Remove cover and spread half the jam over peeled portion of the appless. Bake 15 to 30 minutes longer, or until apples are easily pierced with a fork. Remove from pan and cool.
Combine remaining jam, Marshmallow Creme and nuts. Use to top baked apples just before serving.

2 small bananas, peeled and thinly sliced crosswise
2 ounces fine-quality bittersweet chocolate (not
unsweetened), chopped fine
1/4 cup heavy cream
1/8 teaspoon vanilla extract
Preheat oven to 425 degrees F.
Divide half of the banana slices between two 1-cup ramekins and sprinkle half of chocolate over them. Arrange remaining banana slices over chocolate and top with remaining chocolate.
In a bowl, stir together cream and vanilla and pour over mixtures. Bake desserts in middle of oven 10 minutes.
Serves 2.

Fudge
2 cups granulated sugar
1/2 cup all-purpose flour
3/4 cup cocoa
5 eggs, beaten
1 cup plus 2 tablespoons butter, melted
2 teaspoons vanilla extract
1/2 cup chopped pecans
Kahlúa Cream
1/2 cup confectioners' sugar
3 tablespoons Kahlúa liqueur
1 cup whipping cream
Preheat oven to 300 degrees F.
Combine sugar, flour, and cocoa. Add eggs. Beat in melted butter and vanilla. Stir in chopped pecans. Pour into 8 custard cups. Set in 13 x 9 x 2-inch pan and add water halfway up. Bake for 40 to 45 minutes.
Serve warm topped with Kahlúa Cream.
Kahlúa Cream: Whip cream until it begins to thicken. Add sugar and Kahlúa and continue to beat until proper consistency.