Candy/Dessert Thread

#1

vols72

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#1
Had one for the grill,thought we could have one for the good stuff. Post your your favorite candy/dessert recipe's
 
#2
#2
One of my favorites

This is All You Need:
1------10 ounce bag of Milk Chocolate Melting Wafers.
1------10 ounce bag of White Chocolate Melting Wafers.
1------16 ounce jar of “Creamy” Peanut Butter.
Mini Paper Liners (at least 70---get 100).
Large Zipper Bag (or better yet---A Candy Making Funnel).
Microwave.

Easy Instructions:
#1----Pour all the wafers and the Peanut Butter into a microwave safe bowl.
#2----Microwave on High for 2 minute intervals until all ingredients are melted.
#3----Stir well with a wooden spoon, until completely combined & smooth.
#4----Pour mixture into heavy zip top bag, close & cut one corner off.
(Better yet get an “Easy-pour Candy Making Funnel”)
#5----Place Mini Paper Baking Cups on a tray.
#6----Squeeze Chocolate mixture into each cup, until about ¾ full.
#7----Place tray into Fridge until set.
#8----Remove from Fridge & enjoy. Store in containers with lids.

Note:*I like to keep mine in Fridge. No need to go in Freezer like my Reese's PB Cups.
You can also keep them out, but they will get soft, just like any chocolate candy.
However they hold up well being at room temp' during the length of time of a party
 

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#6
#6
My mom's peppermint fudge.

1 pkg milk chocolate chips
1 cup semi sweet chocolate chips
I can sweetened condensed milk
1/2 tsp peppermint extract
1/4 cup crushed hard peppermint candy

In a saucepan ove low heat, melt chips with condensed milk. Remove from heat:stir in extract. Spread evenly into 8" or 9" square pan. Sprinkle with peppermint candy. Chill for about 2 hours until firm. Cut into squares.
 
#10
#10
Carmel Pie

Ingredients:

2 cans Eagle Brand Condensed Milk
1- Graham Cracker Pie Shell
1- Bag Chocolate Chips, or for Hman Heath pieces
1- Bag Toasted Coconut Chips
1- Tub Cool Whip


1- Remove Labels
2- Boil on low/med Heat (slow rolling boil) for 3 hrs covered (you have to add water to keep cans covered about every 30-40 minutes)
3- Take out and let cool about 10 minutes
4- THIS IS THE MOST IMPORTANT STEP, OPEN IN THE SINK WITH THE CAN TURNED SIDEWAYS, when you open the can the Carmel is under tremendous pressure and explodes out the hole, when you pop it open, and burns the schittt out of you
5- Pour into pie shell
6- Refrigerate 6-8 hours
7-Top with Cool Whip
8, Sprinke, with Heath Pieces, Choc Chips, Chunks, Toasted Coconut (whatever you prefer)


carmel pie.jpg
 
#11
#11
One of my favorites

This is All You Need:
1------10 ounce bag of Milk Chocolate Melting Wafers.
1------10 ounce bag of White Chocolate Melting Wafers.
1------16 ounce jar of “Creamy” Peanut Butter.
Mini Paper Liners (at least 70---get 100).
Large Zipper Bag (or better yet---A Candy Making Funnel).
Microwave.

Easy Instructions:
#1----Pour all the wafers and the Peanut Butter into a microwave safe bowl.
#2----Microwave on High for 2 minute intervals until all ingredients are melted.
#3----Stir well with a wooden spoon, until completely combined & smooth.
#4----Pour mixture into heavy zip top bag, close & cut one corner off.
(Better yet get an “Easy-pour Candy Making Funnel”)
#5----Place Mini Paper Baking Cups on a tray.
#6----Squeeze Chocolate mixture into each cup, until about ¾ full.
#7----Place tray into Fridge until set.
#8----Remove from Fridge & enjoy. Store in containers with lids.

Note:*I like to keep mine in Fridge. No need to go in Freezer like my Reese's PB Cups.
You can also keep them out, but they will get soft, just like any chocolate candy.
However they hold up well being at room temp' during the length of time of a party

thanks, I'm making these next week, for a party
 
#12
#12
Carmel Pie

Ingredients:

2 cans Eagle Brand Condensed Milk
1- Graham Cracker Pie Shell
1- Bag Chocolate Chips, or for Hman Heath pieces
1- Bag Toasted Coconut Chips
1- Tub Cool Whip


1- Remove Labels
2- Boil on low/med Heat (slow rolling boil) for 3 hrs covered (you have to add water to keep cans covered about every 30-40 minutes)
3- Take out and let cool about 10 minutes
4- THIS IS THE MOST IMPORTANT STEP, OPEN IN THE SINK WITH THE CAN TURNED SIDEWAYS, when you open the can the Carmel is under tremendous pressure and explodes out the hole, when you pop it open, and burns the schittt out of you
5- Pour into pie shell
6- Refrigerate 6-8 hours
7-Top with Cool Whip
8, Sprinke, with Heath Pieces, Choc Chips, Chunks, Toasted Coconut (whatever you prefer)


View attachment 103920

am I the only one that feels like something is missing from the steps?
 
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#13
#13
Layered Lemon delight

Ingredients

1st layer
1 cup flour
1 cup pecans, chopped
½ cup butter, softened

2nd layer
1 (8 oz) pkg cream cheese, softened
1 cup powdered sugar
1 cup whipping cream

3rd layer
1 ½ - 2 cups Homemade lemon curd (cooled) :) *** recipe below ***
Or
(If you’re short on time)
1 pkg instant lemon pudding, prepared Or 1 can lemon pie filling :(

4th layer
2 cups whipping cream
3 - 6 Tablespoons powdered sugar (depends on how sweet you like your whipped cream)
1 tsp vanilla
2 Tablespoons chopped pecans for garnishing

Directions

1st Layer: Mix together and press into a 9x13” (22x33 cm) pan. Bake at 325 ºF (160 ºC) for 25-30 minutes, or until browned. Cool.

2nd Layer: Cream together cream cheese and powdered sugar. In a separate bowl, whip whipping cream until soft peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled base.

3rd Layer: Spread cooled homemade Lemon Curd *** over second layer (My preference)
Or
Prepare and cool 1 large package lemon pudding and pour over second layer.
Or
Pour 1 can lemon pie filling over second layer

4th Layer: Beat whipping cream, powdered sugar and vanilla until stiff. Spread over third layer. Garnish with chopped pecans.

Yields: 20 servings (if cut 4 x 5)


**************************************************************************

*** Lemon Curd Recipe

Lemon curd uses and recipe | Baking Forums

To increase the lemon curd recipe to 2 cups, beat 1/2 cup whipping cream until fluffy and fold into lemon curd.

"Do everything in moderation, including moderation." ;)







i did cheat and used cool whip,instead on making home made,since it doesn't keep good


mine came out ok,I overcooked the bottom layer and it was tuff and my dish was a little to big,the layers weren't thick enough,but it tasted really good,my second attempt will be better :)
 

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#14
#14
Lemon Meringue Pie

I didn't make any meringue,instead I made some home made whipped topping instead

I got this easy recipe from the Jenny Can Cook site,the same Jenny Jones that had a talk show years ago :)


Ingredients:

Crust:
1 2/3 cups flour
1 Tablespoon sugar
1/4 teaspoon salt
1/3 cup milk (I use 1%)
1/3 cup oil (I use extra light olive oil)
Filling:
1 1/4 cups sugar
1/3 cup cornstarch
1 1/4 cups water
1/2 cup fresh lemon juice (3 large lemons)
3 egg yolks
1 1/2 Tablespoons butter (optional)
zest of 2 large lemons
Meringue:
3 egg whites at room temperature
1/4 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla
Instructions:

Crust:
Preheat oven to 425° F.
Combine flour, sugar, and salt in a bowl.
Stir in milk & oil all at once & combine with fork.
Shape into a 5-inch disc and place between 2 sheets of floured wax paper. Roll into a 12-inch circle.
Place into pie pan and trim or flute edges.
Prick the crust with a fork 15 times and cover the rim with a pie ring or foil to prevent burnt edges. Bake for 15 minutes or until it's lightly browned. When it's done, set on a wire rack to cool & reduce oven temperature to 350° F.
While the crust bakes, start the filling.
Filling:
Zest the lemons and make lemon juice. Set aside.
Combine sugar and cornstarch in a saucepan.
Place water, juice, and yolks in a bowl and whisk together, mixing well.
Slowly whisk juice mixture into sugar mixture.
Bring to a boil and cook for 2 minutes, stirring often.
Turn off burner and stir in butter and lemon zest. Cover to keep filling hot.
Meringue:
Beat egg whites with electric mixer on med-high until foamy. Add cream of tartar and continue beating. Slowly add sugar & vanilla. Beat until it forms stiff peaks. (entire process takes about 5 min.)
Pour hot lemon filling into cooled or slightly warm crust.
Top with meringue, making sure edges are completely sealed.
Bake at 350° F (without pie ring) for 6-8 minutes.
Notes: For more on this recipe in my blog click here.


Lemon Meringue Pie - Jenny Can Cook


I did double the recipe,to fill the pie crust.since there was no meringue,it did taste great :)


it is really easy to make,I may use a double boiler the next time for the filling,the color may come out better,it is a little dark for Lemon pie filling,but it did taste really great and it is a lot easier her way
 

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#15
#15
Homemade Apple Pie

ngredients:

Crust:
2 1/2 cups all purpose flour
2 Tablespoons sugar
1/2 teaspoon salt

1/2 cup low fat milk (I use 1%)
1/2 cup oil (I used extra light olive oil)

Filling:
3/4 cup sugar
3 Tablespoons Minute tapioca (or all-purpose flour)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 pounds apples (9-10 cups chopped) – I use Granny Smith)
[a Tablespoon of milk + a Tablespoon of sugar for topping]
Instructions:

Crust:
Preheat oven to 400° F.
Combine flour, sugar, and salt in a bowl.
Stir in milk & oil all at once and combine using a fork. Shape into a ball by hand.
Divide dough in two. Shape each into a 5-inch disc. Wrap one in wax paper.
Roll the other half between floured wax paper into a 12-inch circle and place into the ungreased pie pan. Patch where needed, trim edges, and add leftover dough to the other half.
Refrigerate both while you prepare filling. (Do not put the other half of the dough inside the pie pan)
Filling:
Combine sugar, tapioca, and spices in a large bowl.
Peel, quarter & core apples. Cut into 1-inch chunks.
Stir apples into the tapioca mixture and place in prepared pie pan.
Roll top pastry between floured wax paper and place on top. Trim or flute edges.
Brush top with milk & sprinkle with sugar, avoiding the rim of the pastry.
Poke about 12 slits in the top using a sharp knife. Cut out a 1/2-inch circle in the center to release steam. Place on baking sheet in case of spills.
Cover the rim with a pie ring or foil. Bake for 50 minutes. Cool completely.
For more on this recipe in my blog click here. click here

another Jenny can Cook recipe

Homemade Apple Pie - Jenny Can Cook

I've made several of these,it is really good

sadly no pictures,I have deleted them :)
 
#16
#16
Cinnamon Raisin Rolls

this recipe made way to many,for what I needed,as you will see in some photos :)

INGREDIENTS
3/4 cup milk
3/4 cup butter or margarine, divided
1/2 cup sugar
1/2 teaspoon salt
1/2 cup warm water (110° to 115° F.)
2 packages active dry yeast
1 egg
4 cups all-purpose flour, divided
1 cup firmly packed brown sugar, divided
2 tablespoons cinnamon, divided
1 cup Sun-Maid Natural Raisins, divided
Glaze:

1/2 cup powdered sugar
1 tablespoon butter or margarine, softened
2 teaspoons milk
1/4 teaspoon vanilla extract
DIRECTIONS:

In saucepan, HEAT milk; stir in 1/2 cup butter, sugar and salt, stirring until butter melts; cool to lukewarm.
In large bowl, COMBINE warm water and yeast; stir until dissolved.
ADD milk mixture, egg and 2 cups flour; beat until smooth.
STIR in remaining flour to make a soft dough.
COVER; refrigerate at least 2 hours (dough may be stored in refrigerator for up to three days).
GREASE two 9-inch round pans.
DIVIDE dough in half.
On floured surface, ROLL each half to 18x8-inch rectangle. Melt remaining 1/4 cup butter; brush over dough.
SPRINKLE each with half of the brown sugar, cinnamon and raisins.
Starting with longest side, ROLL up jelly-roll fashion.
PINCH edges firmly to seal.
CUT each roll into 12 slices.
PLACE cut side down in greased pans.
COVER; let rise in warm place (80° to 85°F.) until doubled in size, about 45 minutes.
HEAT oven to 350°F.
BAKE for 25 minutes or until light golden.
COMBINE all glaze ingredients; blend well.
GLAZE rolls while warm.

Makes 24 rolls.


Sun-Maid

when I sliced the roll,I should have frozen a bunch of them,I had a hard time with cutting the recipe in half,operator error most likely :) so i made the full recipe and let me tell you,it makes a bunch of them lol

and it did make a major mess in my cast iron skillets,the next time I'm going to either use some foil or parchment paper

you can follow my adventure on this site,it is a small site dedicated to baking,there a friendly bunch :) you will spot me in a hurry lol


Cinnamon Raisin Rolls | Baking Forums
 

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#17
#17
Lemon Meringue Pie

I didn't make any meringue,instead I made some home made whipped topping instead

I got this easy recipe from the Jenny Can Cook site,the same Jenny Jones that had a talk show years ago :)


Ingredients:

Crust:
1 2/3 cups flour
1 Tablespoon sugar
1/4 teaspoon salt
1/3 cup milk (I use 1%)
1/3 cup oil (I use extra light olive oil)
Filling:
1 1/4 cups sugar
1/3 cup cornstarch
1 1/4 cups water
1/2 cup fresh lemon juice (3 large lemons)
3 egg yolks
1 1/2 Tablespoons butter (optional)
zest of 2 large lemons
Meringue:
3 egg whites at room temperature
1/4 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla
Instructions:

Crust:
Preheat oven to 425° F.
Combine flour, sugar, and salt in a bowl.
Stir in milk & oil all at once & combine with fork.
Shape into a 5-inch disc and place between 2 sheets of floured wax paper. Roll into a 12-inch circle.
Place into pie pan and trim or flute edges.
Prick the crust with a fork 15 times and cover the rim with a pie ring or foil to prevent burnt edges. Bake for 15 minutes or until it's lightly browned. When it's done, set on a wire rack to cool & reduce oven temperature to 350° F.
While the crust bakes, start the filling.
Filling:
Zest the lemons and make lemon juice. Set aside.
Combine sugar and cornstarch in a saucepan.
Place water, juice, and yolks in a bowl and whisk together, mixing well.
Slowly whisk juice mixture into sugar mixture.
Bring to a boil and cook for 2 minutes, stirring often.
Turn off burner and stir in butter and lemon zest. Cover to keep filling hot.
Meringue:
Beat egg whites with electric mixer on med-high until foamy. Add cream of tartar and continue beating. Slowly add sugar & vanilla. Beat until it forms stiff peaks. (entire process takes about 5 min.)
Pour hot lemon filling into cooled or slightly warm crust.
Top with meringue, making sure edges are completely sealed.
Bake at 350° F (without pie ring) for 6-8 minutes.
Notes: For more on this recipe in my blog click here.


Lemon Meringue Pie - Jenny Can Cook


I did double the recipe,to fill the pie crust.since there was no meringue,it did taste great :)


it is really easy to make,I may use a double boiler the next time for the filling,the color may come out better,it is a little dark for Lemon pie filling,but it did taste really great and it is a lot easier her way

Mama's lemon meringue pie was my favorite dessert growing up.
 
#18
#18
my great aunt was the one that made the killer lemon pie during the holidays and a chocolate pie mmmmmmm,that was many a year ago
 
#20
#20
vn5ix.jpg
 
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#23
#23
My mom always made a lemon pie for me and chocolate for my sister. Way too long ago. I haven't had a good lemon pie in years.

When we were stationed in Alaska, my MIL came to visit us during the holidays. She volunteered to make a lemon pie for Thanksgiving.

She did. When I took the first bite, it became painfully clear that she forgot to add the sugar.

Needless too say, my wife no longer allows her mother in the kitchen.
 
#25
#25
Raspberry Chiffon pie
Ingredients you will need:
9" Baked Pie Crust
3 oz package of Raspberry Jello
1/4 cup of Sugar
1 1/4 cup of boiling water
12 oz package of frozen Raspberries (I snuck 14 ounces in)
1 TBS Lemon Juice
3 oz package of Cream Cheese (softened)
1/3 cup of Confectioners Sugar
1 tsp of Vanilla
1/8 tsp of Salt
1 cup of Heavy Cream

Pick out some of the nicest looking Raspberries, if you want to put some on top at the end.

Stir Jello, Sugar, and Water until dissolved. Add Frozen Raspberries (or fresh) and Lemon Juice.*

Let sit to gel. Put it in fridge while you do next steps.

Beat Cream Cheese, Confectioners Sugar, Vanilla, and Salt until smooth.

Beat Heavy Cream until peaks form (best to use cold bowl & cold cream).
Fold into Cream Cheese mixture.

Layer into Pie Crust:
First Cream Cheese Mixture
Then Raspberry Mixture
Then Cream Cheese Mixture
Then Raspberry Mixture

Add Rosettes of Cool Whip on top if desired.
Then plop a nice Raspberry (that you saved in the beginning) in the middle of each Rosette.

Refrigerate for awhile (4 hours or more).
 

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