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Other Desserts

Nana at Oven
Apple Betty or Apple Crisp printer icon
Printing Tips
Baked Apple
Bread and Butter Pudding
Cherry Crunch
Chocolate Peanut Butter CrunchChocolate Kiss
Chocolate Pudding Chocolate Kiss
Cranberry Candy Jell-O
Cream Puffs
Date Layer Bars
Fudge BrowniesChocolate Kiss
Hot Water Cobbler
Ice Cream Dessert CakeChocolate Kiss
Lemon Curd
Merry Cherry Dessert
Outrageous Brownies Chocolate Kiss
Peach Cobbler
Spiced Pumpkin Cream
Stuffed Date Rolls (carmel covered)
Truffles (or Death by Chocolate)Chocolate Kiss



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Apple Betty or Apple Crisp
From the kitchen of Norma (Nana) Welton
Cook sliced apples until partially cooked (they should feel soft when pricked with a fork). Butter a 9 inch pie pan. Combine sugar, flour, spices and salt. Cut in butter until mixture is crumbly, sprinkle over apples, making sure you cover all the apples with the topping to the edge of the pan. Bake at 375° for 45 minutes until apples are completely tender and toping is golden brown and crisp. Serve warm with ice cream, or can be served cold. Makes 6 servings.
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Baked Apple (Microwave)
From the kitchen of Norma (Nana) Welton

Select large whole Roma apples, washed but unpealed. For each apple use:

Core apples. Split skin around center of each apple to prevent bursting. Fill each apple core with brown sugar, cinnamon and butter. Pour water (depending on total apple count) around apple(s). Cover casserole dish. Microwave at High (microwave ovens vary in power) according to chart below, or until apples are soft when a fork is inserted into top of cored (skinless) area.

Number of Apples Casserole Dish Size Cooking Time in Minutes*
1
1 qt
4
2
1 1/2 qt
4 to 5-1/2
3
2 qt
6 to 8
4
2 qt
9 to 10
*microwave ovens vary in power

Nana's Note: For additional cinnamon flavor, add 3 to 4 Cinnamon Red Hot candies to center of each apple immediately after removing the apple from microwave oven.

Nana's Tip: A scoop of ice cream on top of warm apples give the apples an apple pie ala mode taste. For an added treat, add 3-4 miniature marshmallows to the to of cooled apples (as shown).
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Bread and Butter Pudding (Custard Style)
From the Kitchen of Margaret (Perri) Rupnow
Pre-heat oven to 325°. Plump raisins in cognac. While raisins are soaking, cut the 3 strips of orange peel (a vegetable parer does the job best), then shred into a fine julienne (zest).

Butter the sliced bread and place, butter side down, in a lightly buttered 2 quart baking dish.

Lightly beat eggs with sugar, add cream, milk and vanilla.

Sprinkle raisins, cognac and orange zest over the bread. Pour egg mixture over all.

Let bread saturate for 10 minutes, then cover the baking dish with foil. Place dish in a pan of hot water reaching half way up side of baking dish.

Bake at 325° for 30 minutes, while making sure that the water does not reach boiling point. Remove foil and bake for another 20-30 minutes. The pudding is done when the top is slightly brown and a knife inserted under outer edge of custard comes out clean. Avoid over-cooking.

Before serving, allow to cool to room temperature. Serves 6-8.
Nana's Tip: Serve alone or with slightly sweetened whipped cream.
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Cherry Crunch
From the kitchen of Norma (Nana) Welton
Preheat oven to 350°. Spread pie filling in bottom of a 8 or 9 inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and butter. Sprinkle over pie filling. Bake for 40-50 minutes until golden brown. Serve with ice cream.
Adapted from "Recipes for Moms from Moms," Hillside Covenant Church, Walnut Creek, CA.
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Easy Chocolate Peanut Butter Crunch
From the kitchen of Norma (Nana) Welton
Heat morsels and peanut butter in small, heavy-duty sauce pan over low heat, stir constantly until smooth. Remove from heat. Add sugar, stir vigorously until smooth.

Place cereal in large bowl. Add one cup melted chocolate mixture; stir until evenly coated. Place on an ungreased baking sheet.

Using a small metal spatula, shape into a 10 inch circle with slightly raised 1-inch border around edge. Pour remaining melted chocolate mixture in center of circle; spread to 1 inch from the edge. Refrigerate for 30 minutes or until firm. Makes 12-16 servings
Nana's Tip: While spreading the cereal mixture onto the baking sheet, I found it easier to use two large serving spoons in place of spatula.
Adapted from a Nestle's Toll House Recipe
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Easy Chocolate Pudding
From the kitchen of Eleanor Comins
Mix 2/3 cup of sugar, 1/4 cup cornstarch, 3 tablespoons unsweetened cocoa and 1/8 teaspoon of salt. Gradually stir in 3/4 cup milk, mix until smooth. Blend chocolate mixture into 2 cups milk. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat, stir in 2 tablespoons butter or margarine and 1 teaspoon vanilla. Chill before serving.

Nana's Tip: Can be cooked in a microwave oven. In a large microwave-safe bowl, bring to a boil, stirring every two minutes until thick.
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Cranberry Candy Jell-O
From the kitchen of Margaret (Perri) Rupnow Mix together first four ingredients. Bring to a boil over medium heat, stir often. Remove from heat and add nuts. Pour into a greased 9x9 or equal size pan. Leave in refrigerator overnight. Cut into small squares (bite size). Sift together a small amount of granulated sugar with a 1/2 cup powdered sugar into a zip lock plastic bag. Place three or four squares of Jell-O into the plastic bag and shake well. Remove Jell-O squares from the plastic bag and place on a plate. After all the Jell-O squares are covered with the powdered sugar, return all squares back to the plastic bag and close tightly.

Nana's Tip: To store Jell-O squares, lay plastic bag flat in refrigerator.
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Cream Puffs
From the kitchen of Margaret Pelgen
Go to Nana's How-To Kitchen for a step-by-step recipe pictorial.
Add butter to boiling water. When butter is dissolved remove from heat. Add flour and salt. Beat with a spoon until it looks like putty (about 15 minutes). Cool, add eggs unbeaten one at a time. Beat until creamy. Drop 3/4 tablespoon of cream puff mixture, for each cream puff, onto a greased cookie sheet. Bake for 10 minutes at 375°. Reduce oven to 350° and bake for an additional 30 minutes. Allow to cool.

Nana's Tip: Cut off the top and fill with whipped cream, or vanilla pudding, then replace the top. Sift small amount of powdered sugar over each cream puff.

Use the same recipe to make Eclairs: Remove top and fill with vanilla pudding, replace top. Frost top with chocolate frosting. Refrigerate until served


Recipe History: This recipe was given to me by Lor (Pelgen) Moynihan.
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Date Layer Bars
From the kitchen of Norma (Nana) Welton
Thoroughly cream shortening and sugar; add sifted dry ingredients and oatmeal. Mix until crumbly. Firmly pat one-half the mixture in waxed-paper-lined 9x13 inch pan. Spread with date filling (see below). Add remaining crumbs and pat smooth. Bake in 350° oven for 30 min. Cut in bars or squares. Makes 20 bars. Date Filling: Cook 1 pound dates, pitted and cut, with 1 cup sugar and 1 cup water to the consistency of jam.

Nana's Tips: Margarine can be substituted for shortening.

If using a glass 9x13 baking pan, reduce heat to 325°

Adapted from a recipe appearing in the Better Homes and Gardens Cook Book
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Fudge Brownies
From the kitchen of Norma (Nana) Welton
In a medium saucepan melt butter and chocolate (or cocoa). Remove from heat; stir in sugar. Blend in eggs one at a time. Add vanilla. Stir in flour and nuts; mix well.

Spread in a greased 8x8x2 inch pan. Bake at 350° for 30 minutes. Be careful not to over-bake. Frost Brownies with chocolate butter frosting (shown in picture). Cut into squares.
Nana's Tip: You can substitute the 2 chocolate squares with 6 tablespoons cocoa plus 2 tablespoons butter.
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Jean Oldham's
Peach Cobbler made
with whole wheat flour

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Nana's Apple Variation
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Hot Water Cobbler
From the kitchen of Jean Oldham

Mix Add Spread mixture on the bottom of a greased deep casserole -- be sure to allow room for raising. Cover with fresh fruit. Sprinkle with 1 cup sugar. Pour 1 cup boiling water over entire mixture.

Bake at 400° for 15 minutes. Then, reduce to 375° and bake an additional 20 minutes (more or less time depending on hardness of fruit).
Nana's Note: Mix sugar with softened butter until pieces of butter are coated with sugar. Then add the milk and salt. The milk and the salt mixture will not blend together with the sugar and butter mixture, but do not be concerned. Four Pippin apples pealed, cored and thinly sliced were used in the apple cobbler (shown in lower picture). To the apple cobbler, I added 1/2 teaspoon cinnamon and a pinch of nutmeg to the 1 cup sugar sprinkled on top of fruit.

Recipe History: Contributor Jean Oldham tells us that this unique cobbler recipe has been a family favorite for many years.
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Ice Cream Dessert Cake
From the Kitchen of Gale Marchiorlatti

Note: This recipe was intended for a medium spring form pan, but can be adjusted for smaller pan. Slice pound cake lengthwise and press in sides of pan (not bottom) about one inch thick. On pan bottom, place one layer of vanilla ice cream, fudge topping and sprinkle with crushed candy. Repeat layers, ending with the candy.

Wrap tightly with foil and place in freezer for a minimum of several hours, or several weeks. Loosen and remove spring form before cutting.
Nana's Tip: Put foil under the pan as you make the recipe, and as you slice to serve -- the ice cream melts quickly. This dessert is much easier to cut if allowed to thaw a few minutes.

Nana's Note: This dessert is delicious, though a little costly to make. It is appropriate to serve at a very special occasion.
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Lemon Curd
From the kitchen of Mary Leone
Melt butter in top of double boiler. Add remaining ingredients. Continue cooking in double boiler, using a whisk to stir; cook for 10 minutes.

Nana's Tip: Put into jars to use on desserts, toast, pancakes, ice cream, cheese cake or any other delights you can think of! You can store jars of curd in the refrigerator for future use.
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Merry Cherry Dessert
From the kitchen of Norma (Nana) Welton
Place Jell-O powder in a large bowl; add boiling water, stir 2 minutes or until completely dissolved. Stir in cold water and cherry pie filling. Refrigerate 1 hour or until slightly thickened (consistency of unbeaten egg whites).

Place cake cubes in a 3 quart glass serving bowl. Spoon gelatin mixture over cake cubes. Refrigerate 45 minutes, or until set but not firm (should stick to finger and should mound).

Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in two cups of the whipped topping. Spoon over gelatin mixture in bowl. Refrigerate 2 hours or until set. Top with remaining whipped topping. Store left over dessert in refrigerator.
Nana's Note: Though perfect for year-round enjoyment, this cherry laden dessert is especially suited for the birthday observation of the United State's first president, George Washington.
Adapted from a Kraft recipe.
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Outrageous Brownies
From the kitchen of Norma (Nana) Welton

Preheat oven to 350 degrees. Butter and flour a 12 x 18 inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a double boiler. Allow to cool slightly.

In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and allow it to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder and salt; add to the cooled chocolate mixture. Toss the walnuts and the remaining 12 ounces of chocolate chips with the 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared baking sheet.

Bake for 20 minutes, then tap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 additional minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Nana's Tip: Flouring the chips and walnuts keeps them from sinking to the bottom of the baking sheet. It is very important to allow the batter to cool to room temperature before adding the 12 ounces of chocolate chips. If the batter is not cool the chips will melt. This recipe can be baked up to a week in advance; wrap the squares in plastic and refrigerate.
Adapted from a recipe appearing in The Barefoot Contessa Cookbook.


Peach Cobbler
From the kitchen of Bernice (Rupnow) Chamberlain
Topping:
Sift together flour, baking powder and salt. Cut shortening into flour until mixture forms coarse crumbs. Add milk until mixture holds together. Place mixture onto lightly floured surface. Pat with hand until it will fit on top of prepared fruit in a 8 x 8 x 2 inch pan.

Fruit:
In a bowl, place pealed and sliced fresh peaches, add sugar, flour and cinnamon. Mix thoroughly until flour and sugar are well blended with peaches. Place peach mixture in an ungreased 8 x 8 x 2 inch pan; dot top of peaches with the 4 tablespoons of butter. Cover the fruit with prepared topping. Sprinkle topping with 2 tablespoons sugar and dot with the 2 tablespoons butter. Bake at 425° for 30 minutes.
Nana's Tip: I substituted a variation of the Bisquick Coffee Cake recipe for a quick and easy topping:
  • 1 cup plus 2 tablespoons Bisquick
  • 1/3 cup milk
  • 1 tablespoon sugar
  • 1/2 of a beaten egg

Stir ingredients until soft dough forms. Drop by spoonfuls on top of prepared fruit (about 6 spoonfuls). Sprinkle with sugar and dot with butter. Bake at 425° for 30 minutes.




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Pumpkin Bars
From the kitchen of Anna Money

Beat eggs, oil and sugar. Mix in pumpkin, then flour, salt, cinnamon and baking soda. Stir in nuts. Pour into greased 17x11 inch baking pan. Bake at 350° about 25 minutes.

Cool and then frost with Cream Cheese frosting.

Cream Cheese Frosting

Combine above ingredients. You may wish to add more powdered sugar to achieve desired spreading consistency. Add more chopped nuts on top of frosting if desired.

Nana's Tip: Recipe contributor Anna Money substitutes Pam spray for greasing the baking pan.

Raspberry Squares
From the kitchen of Margaret (Perri) Rupnow
Preheat oven at 350°. Beat egg. Sift flour and baking powder in a large bowl, work butter into flour until it is mealy. Stir in beaten egg, add milk and mix well.

Spread mixture over bottom of ungreased 8 inch square pan. Cover the batter with a layer of raspberry jam.

Topping:

Beat egg, melt butter. Stir sugar into egg mixture, stir in melted butter, coconut and vanilla. Spread this mixture on top of Raspberry jam. Bake for 30 min. or until the top is golden brown. Cool and cut into squares.

Makes 16 simply delicious servings.
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Spiced Pumpkin Cream
From the kitchen of Norma (Nana) Welton
For candied pecans, line a cookie sheet with foil. Melt butter in a saucepan. Stir in the 1/4 cup brown sugar and the corn syrup. Cook and stir over medium heat 2 min. or until sugar dissolves. Cover pan; cook one minute more. Uncover, add pecans.

Cook, stirring constantly, about 5 minutes or until nuts are slightly darker. Immediately pour mixture on to cookie sheet. Spread pecans into a single layer. Let cool, break into pieces.

In a mixing bowl combine pumpkin, the one cup brown sugar, orange peel, rum, cinnamon and cloves. Stir until sugar dissolves.

In a chilled mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into pumpkin mixture. Spoon into a large serving bowl. Chill at least 10 minutes or up to three hours before serving.

To serve, top with sweetened whipped cream. Sprinkle with candied pecans. Makes eight servings.

Adapted from a recipe appearing in Better Homes Magazine.
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Carmel Covered Stuffed Date Rolls
From the kitchen of Margaret (Perri) Rupnow
Stuff each date with a walnut half and set aside. Beat butter; slowly add sugar while continuing to beat until smooth and blended. Add egg and beat well, then stir in sour cream.

Stir and toss together the flour, salt, baking powder and baking soda. Add to the first mixture and beat until smooth and blended.

Sticky Part:
Using your fingers, dip each of the stuffed dates into the batter and place on an ungreased cookie sheet, leave about 1 inch between cookies. The batter will not form a smooth coating over the dates; it will look patchy.

Bake 8 to 10 minutes, in a preheated 400° oven, or until cookies lightly golden around the edges. Remove from the oven and transfer to racks.

While first batch bakes prepare the glaze (below) so you can spoon it over the cookies while they are still hot.


Carmel Butter Glaze Melt butter in saucepan. Cook while swirling the pan by hand until butter is lightly brown. Remove from heat and stir in powdered sugar, vanilla and enough water to make a runny glaze. Stir until smooth.

Drizzle over cookies using a spoon or apply with a brush.
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Fluffy Tapioca Pudding
From the kitchen of Norma (Nana) Welton
Mix tapioca, salt, 3 tablespoons sugar and milk in pan. Let stand five minutes. Beat egg whites until foamy, gradually beat in 2 tablespoons sugar, beating until soft peaks form. Set aside. Cook tapioca mixture over medium heat to a full boil, stirring constantly about 6 to 8 minutes. Gradually add two beaten egg whites, stirring quickly just until blended. Add food coloring. Stir in vanilla. Cool 20 minutes, then stir again. Chill before serving.

Microwave Directions: Use a two quart Pyrex cup to mix the tapioca, salt, sugar and milk. Cook at high heat for 2 minutes remove from oven and stir well. Continue cooking and stirring every 2 minutes until the mixture reaches a full boil. This should take 4 to 6 minutes depending upon the microwave.
Nana's Tip: This recipe omits the egg yoke, perfect for those searching for a low cholesterol desert. The yellow food coloring gives the appearance of the omitted egg yokes.
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Truffles or Death by Chocolate
From the kitchen of Rowena Miller
Bake cake according to directions in a 13x9x2 inch pan. Mix pudding according to the directions and place in refrigerator.

When cake is cool, cut into about 2x2 inch pieces, place 1/3 of the pieces on the bottom of a large straight sided glass bowl or Tupperware dish. Sprinkle with 1/3 of Kahula. Top with 1/3 of pudding, then 1/3 of cool whip and 1/3 of crumbled candy bars. Layer the remaining ingredients in same order.

Chill before serving. Scoop out with large spoon to serve.
Nana's Note: This recipe was given to us by Margaret (Perri) Rupnow.
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