Recipes - Desserts / Recipes from the Midwest / ComPortOne of Rockford Illinois

ComPortOne Desserts

Choose from:
Apple Cobbler
Broken Glass Cake
Carrot Cake w/ Pineapple
Chocolate Fudge Pie
Ice Cream Sundae
Lemon Bars
Pumpkin Bars
Turtle Cake

Apple Cobbler
Old favorite.

Ingredients

1 egg

1/2 cup sugar

1 tbsp butter

1 tbsp cream

1/2 cup flour

1/2 tsp baking powder

1 1/2 cups sliced apples

1/4 cup water

1/2 cup sugar

Cinnamon/sugar mixture

Butter or margarine

Beat egg until fluffy
Add sugar, butter, cream, flour and baking powder
Put dough mixture into grease 1 1/2 qt baking dish
Boil apples, water and sugar in a saucepan - 5 minutes
Pour apple mixture on top of previous dough mixture
Sprinkle with cinnamon/sugar and dot with butter
Bake at 375 degrees - 25-30 minutes

Broken Glass Cake
Different and pretty! My family loves this one.

This was a Jello dessert my mother prepared for special occasions. The original recipe came from a cookbook the employees at Amerock had put together over thirty years ago. The original recipe is long gone, but I can recreate it from memory. I have also altered it to contain fewer calories and be low-fat. It has always been a favorite at our house.

Ingredients:

6 small pkgs of different colors of Jello (sugar free, if desired)

2 pages of graham crackers

1/2 cup of sugar

1/4 cup of margarine

1 packet of Knox gelatin

1 cup boiled - then cooled pineapple juice

1 small container of no-fat Cool Whip - thawed

Prepare each package of Jello in its own container with 1 1/2 cup boiling water.Refrigerate for a few hours until set. When set cut into cubes and put into 9x12 pan. (Using a glass pan will look most like "broken glass".)
Boil 1 cup of pineapple juice. Cool to lukewarm. Add 2 packages of Knox gelatin. Mix thoroughly.
Fold into Cool Whip. Pour onto cubed Jello and using a spatula push in between Jello cubes and spread on top.
Crush graham crackers. Mix with sugar and melted margarine. Spread on top of Cool Whip mixture. Refrigerate for a few hours to set. Cut into squares like cake.

Connie

Carrot Cake with Pineapple
From my good friend, Martha Hemingway. A county fair "blue ribbon winner"!

Ingredients

3 eggs

2 cups sugar

1 1/3 cups oil

2 teaspoons vanilla

2 teaspoons walnut flavoring (optional)

2 teaspoons cinnamon

3 cups flour

1 teaspoon salt

2 teaspoons baking soda

2 cups grated carrots

1 small can crushed pineapple (1 cup)

1 cup chopped walnuts(optional)

Beat eggs, sugar,and oil until fluffy. Add flavorings and spices. Sift dry ingredients together, add alternately with carrot/pineapple mixture*. Add nuts.
Pour into a prepared tube pan. Bake at 350 degrees
Approximately, 1 hour and 15 minutes. Watch carefully, do not overbake (or it will be dry!)
Frost with cream cheese frosting sprinkled with nuts.

*The grated carrots and pineappple can be prepared together in a blender.

Connie

Chocolate Fudge Pie
Too rich for words!

Prepare and bake a single crust pie shell. Set aside.

Ingredients

Cream filling

1/2 cup flour

1/3 cup sugar

1/4 teaspoon salt

6 tablespoons cocoa

2 tablespoons shortening

3 cups milk (2% is okay)

3 egg yolks, slightly beaten (save whites for later)

1 1/2 teaspoon vanilla

1 teaspoon butter or margarine

Meringue

3 egg whites

1/4 teaspoon Cream of Tartar

1/3 cup sugar

Cream Filling
Mix dry ingredients together. Add milk gradually, stirring until smooth. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Stir in vanilla and butter. Cool. Pour into prepared pie shell.

Meringue
Beat egg whites and Cream of Tartar until foamy. Add sugar gradually. Continue to beat until soft peaks are formed. Spread meringue on cream filling. Seal to edges of crust to prevent shrinking. Bake at 425 degree (preheated oven) for 4 to 5 minutes or until meringue is golden.

Connie

Ice Cream Sundae Dessert
You want to try this one.

Ingredients

2 cups (12 ounces) semisweet chocolate chips

1 can (12 ounces) evaporated milk

1/2 teaspoon salt

1 package (12 ounces) vanilla wafers, crushed

1/2 cup margarine

2 quarts vanilla ice cream (or another flavor), softened

In a saucepan, over low heat, melt chocolate chips, milk and salt. Cook and stir until thickened, about 20 minutes.
Remove from heat, set aside.
Combine wafer crumbs and butter, set aside 1 cup.
Press remaining crumbs into a greased 13 x 9 pan. Chill 10 - 15 minutes.
Pour chocolate mixture over crumbs.
Cover and freeze for 25 minutes or until firm.
Spread the ice cream over the chocolate.
Sprinkle with remaining crumbs.
Freeze at least 2 hours before serving.

Vicki Petersen

Lemon Bars
Excellent ...Great for potlucks!

Ingredients

2 1/2 cups flour

1/2 cups powdered sugar

1 cup butter or margarine

1/2 teaspoon baking powder

4 eggs, beaten

2 cups sugar

1/3 cups lemon juice

Crust
Mix 2 cups of the flour and 1/2 cups of powdered sugar. Cut in the butter [margarine] until mixture resenbles coarse meal. Spoon into 13 X 9 inch pan andpress evenly with fingertips. Bake at 350 degrees for 20 minutes.

Filling
Beat eggs and sugar until thick. Stir in lemon juice, flour and baking powder. Mix well. Pour over crust. Bake at 350 degrees for 25 minutes. Sprinkle with additional powdered sugar. Cool before cutting.

Connie

Pumpkin Bars
Very rich!

Ingredients

2 cups flour

1/2 tsp salt

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

2 cups sugar

4 eggs

2 cups pumpkin

1 1/2 cups salad oil

Combine in bowl and mix well, but do not beat.
Pour into greased jellyroll pan or cookie sheet.
Bake at 350 degrees - 25-30 minutes
Cool and spread with cream cheese frosting (below)

Cream Cheese Frosting
3 oz cream cheese
3/4 stick margarine
1 tbsp cream
1 tsp vanilla
1 3/4 cup powdered sugar

Mix and spread on bars.

Turtle Cake
Serve with Whip Cream. Or warm in microwave and serve with vanilla ice cream!

Ingredients

German Chocolate cake mix

14 oz caramels

1/2 cup evaporated milk

3/4 cup butter

1 cup chocolate chips

1 cup chopped pecans

Make cake as directed. Pour half of batter into a prepared 9X13 inch pan, gresed and floured. Bake at 350 degrees for 15 minutes. While baking, melt the caramels, evaporated milk, and butter. Pour this over the hot cake. Sprinkle the chocolate chips and pecans over the caramel mixture. Top with remaining cake batter. Bake 20 minutes more.

Connie

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