THE JUNGLE COOKBOOK

BEVERAGES CASSEROLES MAIN DISH POTATO SNACKS & DIPS
BREADS COOKIES MEALS SALADS SOUPS
BREAKFAST DESSERTS MEATS SANDWICHES VEGGIES
CANDY LOW FAT PASTA SAUCES  

CONVERSIONS          COOK LINKS        HOME PAGE

DESSERTS

For that "Sweet Tooth", also check out our Candy, Cookies and Low Fat areas!

bulletApples - Warm Apples and Ice Cream
bulletApple Crumb Pie
bulletApple Crumb Pie - Della's
bullet Apple Dumplings
bulletApple Dumpling Cake
bulletApple Pie - Sour Cream Apple Pie
bulletApple Pie - Traditional
bulletApple Angel Food Chocolate Cake
bulletBanana Pudding - Microwave (also see LOW FAT link)
bulletBanana Pudding
bulletCheesecake Cupcakes with Blueberries
bulletCherry Blossom
bulletCherry Cheesecake
bulletChocolate Éclairs - yummy!
bulletCoconut Pound Cake
bulletCreamy Lemon Squares
bulletFROSTING:  Butter
bulletFROSTING:  Confectioners Icing
bulletFROSTING:  Doctor Ready-to-eat Frosting
bulletFruit 'A La Mode
bulletFruit Cake (Della's)
bulletItalian Wedding Cake
bulletLemon Meringue Pie
bulletPeach Cobbler (Della's)
bulletPineapple Upside-Down Cake (Della's)
bulletVanilla Ice Cream - no cook (ice cream freezer/maker required) - Della's recipe
bulletVanilla Ice Cream In A Tray (ice cube tray)

 

 PIE CRUSTS

Quick and Easy - for sweet pies
Quick and Easy - quiche 
Pie Crust

Return to top

QUICK AND EASY PIE CRUST  
For SWEET pies:

1 1/2 cup flour
1 GENEROUS tablespoon sugar
1/4 teaspoon salt
1/2 cup oil
2 Tablespoons milk

For QUICHE:

1 1/2 cup flour
2 teaspoons sugar
1 teaspoon salt
1/2 cup olive oil
2 Tablespoons milk

 SUPER EASY.  NO ROLLING!

Place all ingredients into a 9" pie pan.  
Mix/Stir all ingredients
Pat dough into bottom and sides of pie pan
Poke holes (bottom and sides) with fork

Bake at 400 for 15 minutes or until golden brown.

Return to top

PEACH COBBLER Preheat oven to 350 F
4 cups peeled, sliced peaches **
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 cup flour***
1 1/2 teaspoon baking powder***
1/2 teaspoon salt***
1 cup milk
Ground Cinnamon (optional)

 

NOTE:  ** frozen peaches may be substituted

NOTE:  *** SELF RISING FLOUR may be substituted for the flour, baking powder and salt.

 I use my 8 cup Southern Living Cinnabar Baker. (Beautiful)

PEACHES:
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well.  Bring to a boil and simmer for 10 minutes.

                OR...

...bring water and sugar to boil.  Add peaches and on HALF POWER simmer in MICROWAVE for 5 min.

Put the butter in dish, melt (in microwave)

CAKE:  
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping.  Pour mixture over melted blutter.  DO NOT STIR.  Spoon fruit on top, gently pouring in syrup.  Sprinkle top with cinnamon, if using.  Batter will rise to top during baking.

BAKE 30 TO 40 MINUTES... until golden brown.

Return to top

Warm Apples and Ice Cream

  
4 large green apples
2 tablespoons butter
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
A pinch ground cloves or 1 whole clove
1 pint vanilla ice cream
1 spray container whipped cream
Freshly grated nutmeg		 Preheat a medium skillet over medium to medium-high heat. Peel and quarter the apples. Core each quarter. Slice the apples up. Add butter to the skillet, then apples. Saute 7 or 8 minutes, add sugar, cinnamon and cloves and cook 2 minutes more. Spoon the sautéed apples into dessert dishes and top with ice cream, whipped cream, and garnish with grated nutmeg.

Return to top

BUTTER FROSTING

  
6 Tablespoons butter (not margarine)
1 lb confectioners sugar (about 4 3/4 cup)
Light cream (about 1/4 cup)
1 1/2 teaspoons vanilla		 Cream butter gradually adding half the sugar, blending well with mixer.  Beat in 2 tablespoons cream and vanilla.  Gradually blend in remaining sugar.  Add enough cream for preferred consistency .  Enough for two 8 or 9 inch cakes.

Note:  For a more creamy frosting, beat in one egg instead of first 2 tablespoons of cream.  After adding remaining sugar add enough cream for spreading consistency.

Return to top

CONFECTIONERS FROSTING

  
Cream
2 cups confectioners sugar
Dash of salt
1 teaspoon vanilla		 Add light cream to 2 cups of sifted confectioners sugar for spreading consistency.  Add dash of salt and 1 teaspoon vanilla.

Return to top

READY-TO-EAT FROSTING - DOCTORED

  
Ready-to-eat frosting (store bought)
Such as Vanilla or chocolate flavor		 For a more homemade taste, add a teaspoon of vanilla or other extract.

To Chocolate ready-to-eat, add 2 tablespoons cocoa, 1 teaspoon cinnamon, 2 teaspoons vanilla.

Return to top

Della's Apple Crumb Pie

  
9 inch pastry shell, unbaked, chilled

CRUMB TOPPING
1 cup sifted flour
1/2 cup brown sugar, firmly packed
1/8 teaspoon salt
1/2 cup soft butter

PIE FILLING
6 to 7 cups apples cut into thin slices   
     (recommended: Green Golden and Jonathans)
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter

 

 CRUMB TOPPING
Combine flour, brown sugar, salt, and butter; blend until crumbly then set aside.

PREHEAT OVEN:  375

PIE FILLING
Add the apple filling into the pastry lined pie dish. Make sure it is laying flat. Cut butter into small pieces and put on top of the filling.

Bake until apples are tender (approximately 50 minutes) or until it is golden brown.

Serve warm with vanilla ice cream.

Return to top

APPLE CRUMB PIE

  
9-inch pastry shell, unbaked, chilled

CRUMB TOPPING
1 cup sifted flour
1/2 cup brown sugar, firmly packed
1/8 teaspoon salt
1/2 cup soft butter

6 cups peeled, sliced cooking apples
1/2 cup granulated sugar
1 teaspoon ground cinnamon

Vanilla ice cream (OPTIONAL)

 Combine flour, brown sugar, salt, and butter; blend until crumbly then set aside.

Combine apples, granulated sugar, and cinnamon; mix gently to coat apple slices.

Pack apple mixture into chilled crust. Sprinkle crumb topping over apples. Bake in 375° oven until apples are tender, about 50 minutes.


Serve this apple pie with vanilla ice cream.

Return to top

SOUR CREAM APPLE PIE

 Prep Time: 30 min
Baking Time: 1 hour
2 cups apples - peeled, cored and chopped
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 teaspoon ground nutmeg

3/4 cup white sugar
1 egg, beaten
1 cup sour cream
1 teaspoon vanilla extract

1/3 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter

1 recipe pastry for a 9 inch single crust pie

 
  1. Preheat oven to 400 degrees.
  2. Combine apples, 2 tablespoons flour, nutmeg, and salt. Mix together egg, sour cream, 3/4 cup sugar, and vanilla; blend into the apple mixture. Pour filling into unbaked pie shell.
  3. Cream together 1/3 cup sugar, 1/3 cup flour, and 1/4 cup butter or margarine. Set topping aside.
  4. Bake for 15 minutes. Reduce temperature to 300 degrees, and continue baking for 30 minutes. Remove pie from oven, and sprinkle with topping. Increase temperature to 400 degrees, and bake pie for 10 more minutes. Cool.

Return to top

Della's Fruitcake

  
2 1/2 cups all purpose flour
1 teaspoon baking soda
2 eggs, slightly beaten
1 (27 oz) jar NONE SUCH Mincemeat
1 (13 oz) can Eagle Brand Sweetened
                Condensed Milk
2 cups (1 lb) mixed candied fruit
1 cup coarsely chopped walnuts

 

1/2 cup rum:  Soak nuts and fruits in rum
for up to 3 hours (optional)

 Preheat oven to 250; grease and flour 10 inch bundt pan OR use 2 1-lb pans and one mini loaf pan - sprayed, lined with wax paper and sprayed with Pam again.

Combine flour, baking soda; set aside.
In a large bowl combine remaining ingredients; blend in dry ingredients.

Pour batter into prepared pan(s).  Bake 2 hours  or until a toothpick inserted comes out clean.  Cool 20 minutes in pan(s) placed on wire rack..  Turn out of pan and continue cooling.  Garnish as desired.

Return to top

PIE CRUST

  
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
  1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
  2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Return to top

Traditional Apple Pie

TRADITIONAL
APPLE PIE
CRUST

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening (recommended: Crisco)
Ice water

FILLING

1/2 cup to 1 cup all-purpose flour

6 to 7 cups apples cut into thin slices (recommended: Green Golden and Jonathans)

1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter
 

Suggestion:  Serve warm with vanilla ice cream

 PREHEAT OVEN:  375

In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.

Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling.

Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie.

Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.

 

Return to top

APPLE DUMPLING CAKE

 YUMMY, DELICIOUS and EASY
3 pounds apples - peeled, cored and sliced (Approximately 6 medium)

2 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking powder
1 teaspoon salt

2 eggs, beaten
3/4 cup vegetable oil
1 teaspoon ground cinnamon
  1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
  2. Place sliced apples in baking dish.
  3. In a medium bowl, mix together the flour, sugar, baking powder, and salt. Stir in eggs and oil.  Place in dish.  (Sprinkle apples with a little brown sugar and cinnamon or apple pie spice for a little extra flavor.)  Pack dough on top of apples. Sprinkle with cinnamon.
  4. Bake in preheated oven for 40 to 45 minutes, or until topping is puffed and golden brown.

Return to top

 

Apple Angel Food
Chocolate Cake
1 (10 to 12-ounce) purchased angel food cake
1 container (16 ounce) vanilla frosting
2 tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 (21-ounce) container apple filling or topping
1 (1.7-ounce) package corn nuts  (optional)
1/2 cup pumpkin seeds, toasted (optional) 		Using a serrated knife, cut cake horizontally into 2 layers. Place bottom cake layer, cut side up, on a serving platter.

Mix frosting, cocoa powder, vanilla, and cinnamon in large bowl until combined.

Spread about 1/4 of the frosting over top of cake layer on platter. Top with second cake layer, cut side down. Spread remaining frosting evenly over top and sides of cake to coat completely. Spoon apple pie filling into hole in center of cake.

OPTIONS:  Place candles atop cake. Sprinkle top of cake with some corn nuts, and pumpkin seeds. Sprinkle remaining corn nuts and pumpkin seeds around base of cake.

Return to top

LEMON MERINGUE PIE
1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon zest
3 egg yolks
1 (8-inch) pre-baked pie shell or crumb crust

Meringue:
3 egg whites
1/4 teaspoon cream or tartar
1/4 cup sugar

 

 In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.

Preheat oven to 325 degrees F.

Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.

 

Return to top

BANANA PUDDING

 SMALL BATCH - makes 3 cups
(See below for double and triple batch)
3/4 CUP Sugar
2 TABLESPOONS Cornstarch
1/4 TEASPOON Salt
2 CUPS  Milk		 In saucepan, blend sugar, cornstarch, and salt; add milk.  Cook and stir over medium heat till thickened and bubbly.  Cook and stir 2 minutes more.  Remove from heat
2 Egg yolks (or 1/4 cup Egg Beater) Stir small amount of hot mixture into yolks (or beaten egg); return to hot mixture; cook and stir 2 minutes more.  Remove from heat.
2 TABLESPOONS Butter
1 TEASPOON Vanilla


1 Banana & Vanilla Wafers

 Add butter and vanilla.

In small dessert dishes, arrange Vanilla Wafers on bottom of dish, topped with Banana slices.  Cover wafers and bananas with Pudding.  Serve cold.  (Best if left overnight.)
DOUBLE BATCH RECIPE - 9x11 pan TRIPLE BATCH RECIPE - 14x11 pan
1 1/2 CUP Sugar
4 TABLESPOONS Cornstarch
1/2 TEASPOON Salt
4 CUPS  Milk


4 Egg yolks (or 2 well beaten)
 

4 TABLESPOONS Butter
2 TEASPOON Vanilla


2 Banana & Vanilla Wafers

 2 1/4 CUP Sugar
6 TABLESPOONS Cornstarch
3/4 TEASPOON Salt
6 CUPS  Milk


6 Egg yolks (or 3 well beaten)
 

6 TABLESPOONS Butter
3 TEASPOON Vanilla


4 Banana & Vanilla Wafers

Return to top

BANANA PUDDING

 Microwave (1000 watts)
3/4 CUP Sugar
2 TABLESPOONS Cornstarch
1/4 TEASPOON Salt
2 CUPS  Milk		 Using an 8 cup glass container, Microwave 4 minutes on HIGH - Stir.

Microwave 2 more minutes - Stir.
1 Egg (or 1/4 cup Egg Beater) Microwave 1 minute on High.
2 TABLESPOONS Butter
1 TEASPOON Vanilla


1-2 Bananas & Vanilla Wafers

 After Microwaving, add Butter and Vanilla.

In small dessert dishes, arrange Vanilla Wafers on bottom of dish, topped with Banana slices.  Cover wafers and bananas with Pudding.  Serve cold.  (Best if left overnight.)

Makes 3 Cups.

Return to top

Creamy Lemon Squares

 Makes 16 servings, one square each
20 Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg (8 oz) Cream Cheese, softened
1 cup granulated sugar
 

2 eggs
2 Tbsp flour
3 Tbsp grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 cup baking powder
2 tsp powdered sugar

 MIX wafer crumbs, 1/2 cup flour and brown sugar; cut in margarine until mixture is crumbly.  Press on bottom of 8 inch square pan.  Bake 15 min. at 350.

BLEND cream cheese and granulated sugar on medium speed of mixer.  Mix in eggs and 2 Tbsp flour.  Blend in 1 Tbsp lemon peel, lemon juice and baking powder; pour over crust.

BAKE 25 to 28 min. or until center is set.  Cool.  Cover; chill 2 hours or overnight.  Sprinkle with powdered sugar and remaining lemon peel before serving.  Refrigerate leftovers.
   

Return to top

CHOCOLATE ÉCLAIRS

  
2 Pkgs. Instant French Vanilla pudding (small)
3 cups Milk
1 Cool Whip (9 oz)
1 Box Graham Crackers (plain)

2 Squares Bakers Chocolate (or 6 TBLS. Cocoa)
6 TBLS. Margarine
2 TBLS. Corn Syrup
1 Teaspoon Vanilla Extract
1 1/2 cups Confectionary Sugar (powered)

 Mix pudding and milk well, fold in Cool Whip.  Line 13" pan with whole Graham Crackers.  Spread 1/2 pudding mixture on grahams.  Cover with another layer of grahams.  Spread rest of pudding then another layer of grahams.

Melt chocolate with margarine and syrup.  Mix in sugar, and vanilla.  Pour over grahams and pudding.  REFRIGERATE OVERNIGHT.  Yummy!

Return to top

ITALIAN WEDDING CAKE

Italian Wedding Cake Preheat oven to 350 degrees F
1 (18.25-ounce) box white cake mix (recommended: Betty Crocker)
1 stick butter, softened
1 1/4 cups buttermilk
3 egg whites
1 tablespoon vanilla extract (recommended: McCormick)
1/4 teaspoon almond extract (recommended: McCormick)
1 (8-ounce) can crushed pineapple, drained (recommended: Dole)
1/2 cup sweetened flake coconut (recommended: Baker's)
1 cup chopped pecans, divided (recommended: Diamond)
 

FROSTING
1 cup chopped pecans
1 teaspoon vanilla
3 (16-ounce) cans cream cheese frosting (recommended: Betty Crocker)

 Lightly coat 3 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping down sides of the bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake in preheated oven for 31 to 36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely.

In a small bowl, stir together remaining 1 cup pecans and frosting adding 1 teaspoon vanilla. Frost cake.

Return to top

No Cook Vanilla Ice Cream

  
4 eggs
3 cans (14 oz) Eagle Brand Sweetened Condensed Milk
1 tablespoon vanilla
1 1/2 quart milk (6 cups)
1 pint whipping cream		 Makes 1 gallon

Make a day in advance if desired.

Optional:  add 16 oz strawberries

Return to top

Pineapple Upside-Down Cake

 Preheat oven to 350°
1 can (8 1/2 oz) sliced pineapple
3 tablespoons butter
1/2 cup brown sugar
Maraschino cherries

1/3 cup shortening
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup sifted all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt

 Drain pineapple, reserving syrup.

Melt butter in 8x8x2 inch pan.  Add brown sugar and 1 tablespoon pineapple syrup.  Arrange pineapples on top of brown sugar.  Add cherry to center of each pineapple.

Add water to remaining syrup to make 1/2 cup. 

Cream together shortening and sugar till light.  Add egg and vanilla; beat till fluffy. 

Stir together dry ingredients; add alternately with the 1/2 cup reserved syrup, beating after each addition. 

Spread over pineapple.  Bake at 350 for 40-45 minutes.  Cool 5 minutes; invert on plate.  Serve warm.

Return to top

Vanilla Ice Cream in a Tray

  
5 egg yolks
3 teaspoons vanilla
2 tablespoons sugar substitute
1/4 cup water
2 cups whipping cream (whipped)
bulletIn BLENDER, mix on medium for 30 seconds:  yolks, vanilla, sugar and water
bulletFold yolk mix into whipped cream, blend well being careful to not break down the cream.
bulletEmpty into freezer tray.  Freeze 2 hours.