Homemade Dessert Recipes for Every Holiday and Occasion

Agnes's Mocha Velvet Pie

8 inch baked pie shell
Filling:
1/2 cup butter
3/4 cup sugar
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla
1 1/2 tablespoons instant coffee
2 eggs
1/2 cup cream, for whipping

• Prepare 8-inch pastry shell.
• Cream butter in medium-size bowl and gradually add sugar, creaming well after each addition.
• Cool melted chocolate; blend into butter-sugar mixture with instant coffee and vanilla.
• Add eggs, one at a time, beating VERY WELL after each addition.

(Use an electric beater or mixer, for you'll need to beat in each egg 5 minutes to make mixture creamy,
thick, and fluffy.)

• Turn into baked pastry shell; chill 1 - 2 hours.
• Just before serving, whip cream and garnish pie

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All-American Apple Pie
1/4 c Packed light brown sugar
1/4 c Granulated sugar
1 tb All-purpose flour
1 ts Lemon zest; grated
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
6 md Apple; prepared as directed
1 c Raisins
1 Pie crust (9 inch)
1 lg Egg; beaten
1 ts Granulated sugae

• Spray a 9-inch deep-dish pie plate with vegatab cooking spray.
• In a large bowl, combine brown sugar, granulated sugar, flour, lemon zest, cinnamon, and nutmeg.
• Mix well.
• Peel, core, and thinly slice apples. Add apples to sugar mixture; stir until coated.
• Stir in raisins.
• Spoon into prepared plate.
• Place piecrust on top of filling. Trim edges, pressing against edge of pan.
• Using a sharp knife, cut steam vents in piecrust.
• To glaze, lightly brush piecrust with beaten egg.
• Sprinkle with sugar.
• Bake until piecrust is golden brown, about 35 to 40 minutes.
• Place on wire rack and cool for 30 minutes.
• Serve warm.

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All-American Apple Turnovers
2 tb Unsalted butter
3 lg Apples (ab. 1-1//2 lbs); -peeled,cored & cut ( 3cups)
1/2 c Apple cider or unsweetened --- apple juice
2 tb Sugar
2 ts Fresh lemon juice
1 pn Salt
1/4 c Unsweetened apple butter
2 tb Dried currants (optional)
1 ts Lemon zest; finely grated
1/4 ts Cinnamon (optional)
1 pn Ground cloves; (optional)
1 pn Ground allspice; (optional)

(Use favorite pastry) These turnovers are best with at least two varieties
Sweet spices optional.

• Melt butter in a lg nonreactive skillet over mod. high heat.
• Add 2 c of Transfer apple mixture to a med. bowl & refrigerate, uncovered, till cooled
• On a lightly floured work surface, roll out the pastry dough to an 18x20
• Spoon the cooled apple filling on the lower half of each of the rounds.
• Lightly moisten the edges of the rounds with water
• Transfer turnovers to a heavy baking sheet & refrigerate at least 15 min.
• Using a sharp knife, cut 2 small slits in top of each turnover to vent steam
• Makes 10.

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Almond Macaroon Cherry Pie
Ingredients
FOR THE PIE
1 pie shell, 9 inch, unbaked
21 oz cherry pie filling
1/2 tsp cinnamon
1/8 tsp salt (optional)
1 tsp lemon juice
FOR THE TOPPING
1 cup coconut
1/2 cup almonds, sliced
1/4 cup sugar
1/8 tsp salt (optional)
1/4 cup milk
1 tbsp butter, melted
1/4 tsp almond extract
1 egg, beaten


Directions

• Preheat oven to 400F.
• Roll out pie pastry and place in 9 inch pie pan.
• In large bowl, combine pie filling, cinnamon, salt and lemon juice.
• Mix lightly.
• Spoon into crust-lined pie pan.
• Bake 20 minutes.

Meanwhile, combine all topping ingredients in medium bowl and mix until blended.

• Remove pie from oven after 20 minutes, spread topping evenly over surface and return pie to oven.
• Bake an additional 15 to 30 minutes, or until crust and topping are golden brown
• Servings: 6 servings

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Almond-Streusel Peach Pie
2 c flour
3/4 ts Salt
10 tb butter; chilled
2 tb Shortening; chilled
1 c Brown sugar
3/4 ts Nutmeg
1/2 c Almonds; sliced
1 Lemon
9 Peaches; about 3 pounds
3 tb Cornstarch
1/4 ts Almond extract
2 tb Dry bread crumbs

• Combine 1 cup flour and 1/2 ts. salt.
• Cut in 4 tb.of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining.
• Sprinkle in 3 to 4 tb ice water, a tablespoon at a time, until dough just comes together.
• Gather into a disk.
• Wrap and chill at least 30 minutes.
• Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 ts. salt, and 1/4 ts. nutmeg.
• Cut in remaining 6 tb. of butter until crumbly.
• Stir in almonds.
• Chill.
• On a lightly floured work surface, roll out chilled pie pastry to fit a 9" pie pan.
• Fit pastry into pan.
• Trim and flute edges.
• Chill. Heat oven to 475.
• Grate 1 ts.of lemon zest from the lemon and squeeze 1 tb. of juice.
• Peel peaches and slice.
• Combine with remaining 2/3 cup brown sugar, remaining 1/2 ts nutmeg, lemon zest and juice, cornstarch and almond extract.
• Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture.
• Sprinkle almond crumb mixture on top.
• Bake 15 minutes.
• Reduce temperature to 350.
• Continue baking until top is browned and fruit juices are bubbling,
• 50 to 55 minutes.
• Cool completely before cutting.

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Almond-Topped Pear Pie
3 tb Cornstarch
1/8 ts Salt
2 tb Butter Or Regular Margarine
1/2 ts Lemon Rind; Grated
4 Pears; Medium, *
1/4 ts Ginger; Ground
1/2 c Dark Corn Syrup; Karo
1 ts Lemon Juice
1 Unbaked 9-inch Pie Shell
-----------------------ALMOND TOPPING----------------------------
1 c Unbleached Flour
1/4 ts Ginger; Ground
1/2 c Almonds; Coarsely Chopped
1/2 c Brown Sugar; Firmly Packed
1/2 c Butter Or Regular Margarine

* The pears should be pared and thinly sliced. About 4

• Combine the cornstarch, ginger and salt in a large bowl.
• Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth.
• Add the pears and toss until well coated with the corn syrup mixture.
• Arrange the mixture into the unbaked pie shell.
• Prepare the Almond Topping and sprinkle over the pears.
• Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350 degrees F.

and bake an additional 30 minutes or until the topping and crust are golden brown.

• Cool on a wire rack.

ALMOND TOPPING: Combine the
flour, brown sugar, and ginger in a bowl. Cut in the butter, using a
pastry blender, until crumbly. Stir in the almonds.

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Amazing Coconut Pie
2 c Milk
3/4 c Sugar
1/2 c Bisquick
4 Eggs
1/4 c Butter
1/2 ts Vanilla
1 c Coconut

• Combine everything but coconut in blender on low for 3 minutes.
• Pour into pie plate, let sit for 5 min.
• Top with coconut.
• Bake at 350 for 40 minutes.

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Amazing Cookies
1 c Peanut-butter
1 c Sugar
1 lg Egg

• Beat the egg.
• Mix everything together.
• Preheat oven to 325 degrees F.

Place blobs of cookie dough on a greased cookie sheet in the size you like,
and flatten with a fork to make the traditional peanut-butter cookie pattern.

• Put in oven and bake for 8-10 minutes.

NOTES:

* These are very simple peanut-butter cookies -- They turn out a little
moist, but are yummy.

* These cookies are a bit moist, so don't worry about that. Don't burn
them; they don't taste good when they're burnt.

Most of these desserts are easy to make, homemade from scratch desserts and they are great after your meals. 

 Recipes PDF download eBook. 430 pages