Dessert – Page 2 – The Funky Oven

Peanut butter corn flake treats

These are not a giant new idea. It is almost the same as Rice Krispie treats with a twist. Sometimes when you do not have the correct ingredients, you have to compromise.

1 bag marshmallows

4 tablespoons butter

1/2 cup creamy peanut butter

6 cups corn flakes

Mix the marshmallows and butter in a bowl. Microwave for about 3 minutes stirring every 30 seconds until fully melted. Stir in peanut butter. When fully mixed, add in corn flakes. Press the mixture into a greased 9×13 pan. Refrigerate until cool about 2-3 hours. Cut into bars.

Pineapple upside-down cake

Dessert

This is a very old fashioned recipe from my grandma. I really like the cake portion. Since this is a very sweet kind of cake, I feel like the traditional box mix type cake is just too much sweet. Also, the texture of this cake is unique and similar to angle food cake. The edges remain crisp while the top is gooey.

1 large can pineapple slices

1 small jar maraschino cherries

1/2 stick butter

1/2 cup dark brown sugar

4 eggs – separate whites from yolks

1 cup white sugar

1 cup flour

1 teaspoon vanilla extract

1 teaspoon baking powder

Preheat the oven to 350 degrees. In the pan (whether a glass pie dish or cast iron skillet), place the butter and dark brown sugar. Place this in the oven and allow it to melt and cook while you prepare the cake.

Place the egg whites in a mixing bowl. Mix on high speed until fluffy. They should be just before they begin to form peaks and look like this.

Add in the sugar and then the egg yolks.

Next, add the vanilla, baking powder, and then finally the flour.

Remove the pain with the sugar and butter from the oven. Layer the pineapple slices as well as the maraschino cherries. Use as much as you like. There is no right or wrong on this step.

Pour the cake batter on top of these fruits. Return the pan to the oven. Bake for 20-35 minutes or until a toothpick inserted into the center comes out clean. Cast iron baked cake takes longer. A glass pie plate will cook faster.

Allow the cake to cool 10 minutes. Place a plate over the cake upside down. Grab both dishes and flip the cake to where the pie pan is now on top. Slowly lift the pie pan and the cake will fall out onto the plate with the fruit layer on top. Cool fully before eating.

Double chocolate chip cookies

Dessert

Crispy on the outside and soft and chewy on the inside. These are the perfect brownie like chocolate cookie.

Some cookies are easy to make by hand. When using crisco, it is almost essential to use a mixer to get the correct texture from mixing.

3/4 cup crisco shortening

1 cup white sugar

1/4 cup brown sugar

1 egg

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup cocoa powder

1 cup flour

1 cup chocolate chips

Preheat the oven to 350 degrees.

Cream the crisco and sugars. Add the egg and vanilla. Continue to mix until fluffy. Add the baking soda and salt. Add the cocoa. Slowly add the flour. The batter will be firm. Stir in the chocolate chips by hand.

Roll the batter into tablespoon size balls. Allow 1 inch between balls for spread during baking. Bake for 8-9 minutes. Allow them to cool before removing them from the baking sheet.

Buckeyes

Dessert

These little gems are pure heaven. Better make 2 batches.

1 cup peanut butter

1.5 teaspoon vanilla

2 1/2 cup powdered sugar

4 tablespoons room temperature butter

6 ounces 60% cocoa bars

2 teaspoons crisco

Mix the peanut butter, butter, sugar, and vanilla in a mixer until fully combined. Roll into balls approximately 2 teaspoons in size. Lay the balls out on parchment. Refrigerate 1 hour.

Place the chocolate and crisco into a bowl. Microwave for 2 minutes stirring after every 30 seconds until melted.

Using a kebab or toothpick, dip each peanut butter ball into the chocolate. Twirl it until the chocolate’s sheen leaves. Remove it from the toothpick or kebab. You can leave the small hole or pat around it to seal it. Place the finished ball on parchment paper and place them back in the refrigerator.

Keep these refrigerated until needed. One batch makes about 3-4 dozen buckeyes.

Dark chocolate fudge

Dessert

Tis the season to splurge. This recipe is wonderful and is from Ghirardelli. Remember with this recipe to work fast. Be certain to have everything prepared and sitting next to you. It only takes about 15-20 minutes to make.
4 ounces 100% cocoa bar

1 bag semi-sweet chocolate chips

1 14 ounce can sweetened condensed milk

1 teaspoon vanilla

Prepare an 8 inch (or similar) pan by lining it with waxed paper.

Melt the chocolates all together in a double boiler over hot but not boiling water. Stir constantly until melted.

**** here is the work fast part as the fudge will begin to set as soon as the heat is off ****

Remove the top pan of the boiler. Add the vanilla and sweet milk. Stir to combine. Using a spatula, transfer all contents to the prepared pan. Press and smooth the top using fingers sprayed with cooking spray or another piece of waxed paper.

Cool in the refrigerator 2 hours. Remove from the pan by lifting the waxed paper and then remove the waxed paper. Don’t worry… it won’t be pretty.

Cut into small pieces using a very large and sharp knife. Cut the bar fully side to side with each cut to prevent crumbling. Keep refrigerated.

Almond poppyseed muffins

Bread, Dessert

These are not the prettiest muffins I have baked but a total hit with my family. I did not spend a lot of time trying to make them beautiful. I really would not change a thing. They are moist, rich, and refreshing. Keep in mind that they become more moist after 12-24 hours in an airtight container.

1 1/2 cups flour

1/2 cup white sugar

1 tablespoon poppy seeds

1/2 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream

1/4 cup heavy cream

1/2 teaspoon vanilla extract

1 teaspoon almond extract

1 egg

1/4 cup melted butter

Mix all of the dry ingredients and set them aside. Mix all of the wet ingredients. Combine the dry into the wet until just combined. This is a thick batter. Pour the batter into prepared muffin tins. This will make 6 jumbo muffins or 12 small muffins. Bake at 375 degree oven for 18-22 minutes or until toothpick inserted is removed clean.

Grandma’s pie crust

Dessert

The reason I like this crust is because it is easy to make and bake. Butter crusts do have a definite savory flavor, but they also are more likely to burn as they bake. The crisco makes a crust with a rich flavor that is really good. Also, the crisco crust will not stick to the pie pan as many butter crusts do.

1 1/3 cup flour

1/2 teaspoon salt

1/2 cup crisco

3 tablespoons cold water

Mix the flour and salt. Using a fork, cut the crisco into the mix until crumbly as pictured.

Add the cold water. Continue to mix with a fork until it looks like this second photo.

Using clean hands, gently knead until it forms a ball. Do not over work. Roll on a floured surface until 1/8 inch thick or until you can see a tea towel through it.

If baking and then filling, use pie weights. Bake at 425 degrees for 10-15 minutes.

If filling and then baking, continue with desired recipe.

To place the crust into a pan, roll it into a towel and then flip it into the pan.

Snickerdoodles

Dessert

These are the best snickerdoodles ever. This recipe makes about 12-15 cookies depending on the size balls you make.

1/2 cup butter at room temperature

3/4 cup white sugar

1 egg

1/4 teaspoon salt

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1 1/2 cups flour

sugar mixture –

2 teaspoon cinnamon and 2 tablespoons sugar
Preheat the oven to 375 degrees. Cream the butter and sugar.

Add the egg, salt, baking soda and tartar. Mix fully.

Slowly mix in the flour. Roll into tablespoon size balls.

Roll each ball into the cinnamon and sugar mix. Bake in a 375 degree oven for 8-10 minutes. All them to cool before removing them from the pan.

Banana crumb muffins

Breakfast, Dessert

Muffins:

3 ripe bananas, mashed

1 egg

1 1/2 cups flour

1/3 cup melted butter

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup brown sugar

Crumble topping:

2 tablespoons flour

1/3 cup brown sugar

1/4 teaspoon cinnamon

1 tablespoon butter

Preheat the oven to 375 degrees. Mash the bananas. Add in the melted butter, eggs, and vanilla. Slowly mix the remaining ingredients while stirring fully between ingredients. Pour batter into 6 prepare jumbo muffin cups. Mix the crumb topping until all ingredients at the same time. Sprinkle topping equally on all the muffins. Bake 18-20 minutes. Or until a toothpick inserted in the center comes out clean. Remove immediately from the pan.

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