Dessert Recipes

Apple Pie A La Mode

1 can (21 ounces) apple pie filling
1 graham cracker crust (9 inches)
2 cups butter pecan ice cream, softened
1 jar (12 ounces) caramel ice cream topping
1/4 cup chopped pecans, toasted

Spread half the pie filling over crust. Top with half the ice cream; cover and freeze for 30 minutes. Drizzle with half the caramel topping; cover and freeze for 30 minutes.

Top with remaining pie filling; cover and freeze for 30 minutes. Top with remaining ice cream; cover and freeze until firm. May be frozen for up to 2 months.

Remove from the freezer about 30 minutes before serving. Warm remaining caramel topping; drizzle some on serving plates. Top with a slice of pie; drizzle remaining caramel topping over pie and sprinkle with pecans. Makes 6-8 servings.

Chocolate Mint Torte

27 cream-filled chocolate sandwich cookies, crushed
1/3 cup butter, melted
4 ounces chocolate-covered peppermint candies
1/4 cup milk
1 jar (7 ounces) marshmallow creme
2 cups heavy whipping cream, whipped
Additional whipped cream and chocolate-covered peppermint patties

In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Chill for at least 30 minutes.

In a small saucepan, heat candies and milk over low heat until candy is melted; stir until smooth. Cool for 10-15 minutes. Place marshmallow creme in a large mixing bowl; gradually beat in mint mixture. Fold in whipped cream.

Transfer to prepared crust. Cover and freeze until firm. Remove from the freezer about 30 minutes before serving. Remove sides of pan. Garnish with additional whipped cream and candies. Makes 12 servings.

Fried Banana Sundaes

3 medium ripe bananas, peeled and halved lengthwise
2 tablespoons butter or margarine
2 teaspoons honey
Vanilla ice cream
Ground nutmeg

In a large skillet, saute bananas in butter until light golden brown, turning once. Place on serving plates; drizzle with honey. Top with a scoop of ice cream; sprinkle with nutmeg. Makes 6 servings.

Apple-Raisin Rice Dessert

2-1/4 cups water
1 cup sugar
3 cups sliced peeled tart apples
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups cooked long grain rice
1/2 cup raisins
2 tablespoons plus 1-1/2 teaspoons butter or stick margarine
2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons reduced-fat whipped topping

In a large saucepan, bring water to a boil; add sugar. Cook and stir until sugar is dissolved. Stir in the apples, lemon juice and spices. Reduce heat; simmer for 3-5 minutes or until apples are tender. Stir in rice, raisins, butter and vanilla.

Pour into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 50-55 minutes or until liquid is absorbed. Let stand for 10 minutes before serving. Garnish each serving with whipped topping. Serve warm. Makes 10 servings.

Black Forest Dessert

1 package (11.4 ounces) no-bake chocolate lover's flavored dessert mix
1 package (11.1 ounces) no-bake cheesecake dessert mix
2 tablespoons sugar
2/3 cup butter, melted
1 carton (16 ounces) frozen whipped topping, thawed
1 can (21 ounces) cherry pie filling

Set aside chocolate topping pouch from the chocolate dessert mix for garnish. In a large bowl, combine contents of the crust mix packets from both mixes; add sugar and butter. Press into a 13-in. x 9-in. x 2-in. dish.

Prepare cheesecake dessert mix filling according to package directions; gently spread over crust. Prepare chocolate dessert mix filling according to package directions; carefully spread over cheesecake layer.

Spread with whipped topping. Carefully spread cherry pie filling to edges. Cover and refrigerate for at least 2 hours. Just before serving, drizzle with reserved chocolate topping. Refrigerate leftovers. Makes 15 servings.

Blueberry Bars

1 cup butter, softened
1-3/4 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 can (21 ounces) blueberry pie filling
1/8 teaspoon ground nutmeg

Glaze
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice
1 tablespoon butter, melted

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until combined.

Spread half of the batter into a greased 15-in. x 10-in. x 1-in. baking pan. Spread with pie filling; sprinkle with nutmeg. Drop remaining batter by teaspoonfuls over the top.

Bake at 350° for 40-45 minutes or until golden brown. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm bars. Cool completely on a wire rack. Makes 4 dozen.

Lattice Blackberry Bars

6 cups all-purpose flour
1-1/4 cups sugar
1-1/2 cups shortening
1-1/4 cups sour cream
1 egg
1 egg yolk
1 teaspoon vanilla extract

Filling
2 cups plus 1 tablespoon sugar, divided
2/3 cup all-purpose flour
8 cups fresh or frozen unsweetened blackberries
1/4 cup butter, cubed
2 teaspoons ground cinnamon
1 egg, beaten

In a bowl, combine flour and sugar. Cut in shortening until mixture resembles coarse crumbs. Combine the sour cream, egg, egg yolk and vanilla until smooth; add to crumb mixture. Toss with a fork until dough forms a ball. Divide dough in half; cover with plastic wrap and refrigerate for 1 hour.

For filling, combine 2 cups sugar and flour in a large saucepan; add blackberries. Cook and stir over medium heat until mixture begins to boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and cinnamon. Cool slightly.

On a lightly floured surface, roll one portion of dough into a 17-in. x 12-in. rectangle; transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Spread with filling. Roll remaining dough into a 15-in. x 10-in. rectangle; cut into 1/2-in. strips. Make a lattice crust over filling; seal and flute edges.

Brush egg over pastry. Sprinkle with remaining sugar. Bake at 350° for 40-45 minutes or until crust is golden and filling is bubbly. Cool on a wire rack. Makes 20 servings.

Candy Bar Cheesecake

1-3/4 cups crushed chocolate wafers (about 28 wafers)
1/4 cup sugar
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 cup chocolate syrup
2 teaspoons vanilla extract
3 eggs, lightly beaten
6 Snickers candy bars (2.07 ounces each), coarsely chopped, divided
Additional chocolate syrup

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 12 minutes. Cool on a wire rack.

In a large mixing bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Add eggs; beat just until combined. Stir in 2-1/2 cups chopped candy bars. Pour into crust.

Place pan on a double thickness of heavy-duty foil (about 18 in. square);securely wrap foil around pan. Place in a large baking pan. Add 1 in. of hot water to larger pan.

Bake for 75-80 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Top with remaining chopped candy bars; drizzle with additional chocolate syrup. Makes 12-14 servings.

Cherry Angel Trifle

1 package (.3 ounce) cherry gelatin
1 cup boiling water
1 prepared angel food cake (10 inches), cut into 1-inch cubes
1 can (20 ounces) cherry pie filling
1 carton (8 ounces) frozen whipped topping, thawed

Dissolve gelatin in water; refrigerate for 15 minutes. Place half of the cake cubes in a 3-qt. trifle or serving bowl; top with half of the gelatin and pie filling. Repeat layers. Top with whipped topping. Refrigerate for at least 1 hour. Makes 16 servings.

Chocolate Torte

1/3 cup all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1-3/4 cups milk
1 cup chocolate syrup
1 egg, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract

Batter
1/2 cup butter, softened
1-1/4 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/3 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups chocolate syrup
1/2 cup water

Frosting
2 cups heavy whipping cream
1/4 cup chocolate syrup
1/4 teaspoon vanilla extract

For filling, in a small saucepan, combine flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.

Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.

Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a mixing bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake. Makes 16 servings.

Dirt Dessert

1 package (8 ounces) cream cheese, softened
1/4 cup margarine, softened
1 cup confectioners' sugar
3-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 package (18 ounces) cream-filled chocolate sandwich cookies, crushed

In a large mixing bowl, beat the cream cheese, margarine and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping.

Spread 1-1/3 cups of crushed cookies into an ungreased 13-in. x 9-in. x 2-in. dish. Layer with half of the pudding mixture and half of the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving. Makes 20 servings.

Strawberry-Mallow Cake Roll

4 eggs, separated
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar, divided
1/2 teaspoon vanilla extract
2 cartons (8 ounces each) spreadable strawberry cream cheese
1 jar (7 ounces) marshmallow creme
3 cups sliced fresh strawberries, divided
Chocolate syrup, optional

Let eggs stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.

Sift together the flour, baking powder and salt; set aside. In a large mixing bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Add dry ingredients; mix well.

In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites.

Gently spoon into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.

In a small mixing bowl, beat cream cheese and marshmallow creme. Unroll cake; spread cream cheese mixture to within 1/2 in. of edges. Top with 2-1/2 cups strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours. Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers. Makes 10 servings.

Vanilla Pudding Dessert

2-3/4 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 can (14 ounces) sweetened condensed milk
1 carton (12 ounces) frozen whipped topping, thawed
4 cups crushed vanilla wafers (about 120 wafers)
3 cups sliced fresh strawberries

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 15 minutes; fold in condensed milk. Set aside 1 tablespoon whipped topping and 2 tablespoons wafer crumbs. Fold remaining whipped topping into pudding.

In a 3-qt. serving bowl, layer a third of the strawberries, wafer crumbs and pudding mixture. Repeat layers twice. Sprinkle with reserved wafer crumbs; top with reserved whipped topping. Refrigerate until serving. Makes 12-14 servings.

Mocha Mousse Brownies

2/3 cup semisweet chocolate chips
1/2 cup butter
1 cup plus 2 tablespoons sugar
2 eggs
1/4 cup hot water
2 tablespoons instant coffee granules
1/2 cup all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder

Mocha Mousse
1 package (3 ounces) cream cheese, softened
1/4 cup sweetened condensed milk
1/2 cup semisweet chocolate chips, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 tablespoons instant coffee granules
1 cup heavy whipping cream

In a saucepan over low heat, melt the chips and butter; pour into a large mixing bowl. Beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Combine hot water and coffee granules; add to chocolate mixture. Combine the flour, cocoa and baking powder; gradually beat into chocolate mixture.

Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean (brownies will be thin). Cool on a wire rack.

For mousse, in a small mixing bowl, beat cream cheese until smooth; beat in milk and melted chips. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; stir in coffee granules until dissolved.

In a small mixing bowl, beat whipping cream until slightly thickened. Beat in gelatin. Fold into cream cheese mixture. Spread over brownies. Cover and refrigerate for 3 hours or until set. Cut into squares. Makes 2 dozen.

Almond Joy Coconut Chocolate Pie

1/2 cup sugar
1/3 cup cornstarch
1/4 cup baking cocoa
1/4 teaspoon salt
1-1/2 cups milk
16 fun-size Almond Joy candy bars, chopped
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Whipped cream

In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat.

Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pastry shell. Press plastic wrap onto filling. Refrigerate until set, about 4 hours. Remove plastic wrap. Slice and serve with whipped cream. Makes 6-8 servings.

Cappuccino Trifle

1 package (8 ounces) cream cheese
1/2 cup cold strong brewed coffee
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1 carton (8 ounces) frozen whipped topping, thawed
1 package (13.6 ounces) pound cake, cut into 1/2-inch cubes

In a large mixing bowl, beat cream cheese until softened. Gradually beat in coffee. In a small bowl, whisk the milk, pudding mix and cinnamon for 2 minutes; let stand for 5 minutes. Stir into cream cheese mixture.

Set aside 1/4 cup whipped topping. Fold remaining whipped topping into pudding mixture. In a 2-1/2-qt. serving bowl, layer a third of the pound cake cubes and a third of the pudding mixture; repeat layers twice. Garnish with reserved whipped topping. Refrigerate until serving. Makes 12 servings.

Peanut Butter Pudding Dessert

1 cup all-purpose flour
1/2 cup cold butter, cubed
1-1/2 cups chopped cashews, divided
1 package (8 ounces) cream cheese, softened
1/3 cup creamy peanut butter
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
2-2/3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
1 milk chocolate candy bar (1.55 ounces), coarsely chopped

Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined.

Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack.

In a small mixing bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.

In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving. Makes 12-16 servings.

Peanut Butter Caramel Bars

1 package (18-1/4 ounces) yellow cake mix
1/2 cup butter, softened
1 egg
20 miniature peanut butter cups, chopped
2 tablespoons cornstarch
1 jar (12-1/4 ounces) caramel ice cream topping
1/4 cup peanut butter
1/2 cup salted peanuts

Topping
1 can (16 ounces) milk chocolate frosting
1/2 cup chopped salted peanuts

In a large bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups.

Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned. Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from the heat; stir in peanuts.

Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator. Makes about 3 dozen.

Banana Snack Cake

1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1 cup mashed ripe bananas (2 to 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose or whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped nuts

Frosting
1/2 cup packed brown sugar
1/4 cup butter, softened
6 tablespoons milk
2-1/2 to 3 cups confectioners' sugar

In a large mixing bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. stir in nuts.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a large saucepan, combine the brown sugar, butter and milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost the cake. Makes 12 servings.

Pineapple Pecan Cake

2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 eggs, beaten
1 can (20 ounces) crushed pineapple, undrained
1 cup chopped pecans or walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

In a large bowl, combine the sugar, flour and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts.

Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator. Makes 16 servings.

Layered Lemon Dessert

1 cup cold butter, cubed
2 cups all-purpose flour
1 cup finely chopped pecans

Second Layer
2 packages (8 ounces each) cream cheese, softened
1 cup confectioners' sugar
1 cup heavy whipping cream, whipped

Third Layer
4-1/2 cups cold water, divided
2 packages (2.9 ounces each) cook-and-serve lemon pudding mix
1 cup sugar
4 egg yolks, lightly beaten

Top Layer
2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract

In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. In a large bowl, combine cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread over cooled crust.

In a saucepan, combine 1 cup water, pudding mix, sugar, and egg yolks until smooth. Stir in the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon; cool. Spread over cream cheese layer.

In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over lemon layer. Cover and refrigerate until serving. Makes 15 servings.

Candy Bar Fudge

6 Snickers candy bars (2.07 ounces each)
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract

Line a 9-in. square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside. In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 3 minutes. Remove from the heat. Stir in chocolate chips, marshmallow creme and vanilla until smooth.

Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares. Makes 4 pounds (about 7 dozen).

Ladyfinger Cheesecake

2 packages (11.1 ounces each) no-bake cheesecake mix
2/3 cup butter, melted
1/4 cup sugar
1 package (3 ounces) ladyfingers (25 cookies)
1 package (8 ounces) cream cheese, softened
3 cups cold milk, divided
1 carton (12 ounces) frozen whipped topping, thawed
1 can (21 ounces) raspberry pie filling or flavor of your choice

In a bowl, combine contents of crust mix from both packages, butter and sugar. Press onto the bottom of an ungreased 10-in. springform pan. Arrange ladyfingers around edge of pan.

In a mixing bowl, beat cream cheese and 1/2 cup milk until smooth. Gradually beat in remaining milk. Add contents of filling mix from both packages; beat until smooth. Beat on medium for 3 minutes. Fold in whipped topping. Pour over crust. Cover and refrigerate for at least 1 hour. Top with pie filling. Remove sides of pan before serving. Makes 12 servings.

Coconut Custard

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup flaked coconut
Dash ground nutmeg

Melba Sauce
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. x 2-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack.

In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard. Makes 6 servings.

Six-Layer Coconut Cake

1 cup butter, softened
3 cups sugar
3 teaspoons vanilla extract
4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
6 egg whites

Filling
1/2 cup sugar
2 tablespoons cornstarch
1 cup orange juice
4 eggs, lightly beaten
1/4 cup butter
2 tablespoons grated orange peel
1 teaspoon orange extract

Frosting
1 cup sugar
2 egg whites
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
2 cups flaked coconut

In a large mixing bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk. In another large mixing bowl and with clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; Remove from pans to wire racks to cool completely.

In a saucepan, combine sugar and cornstarch. Gradually stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the butter, orange peel and extract. Cool to room temperature without stirring. Cover and refrigerate.

For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, salt and cream of tartar over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes. Pour into a large mixing bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.

Split each cake into two horizontal layers. Place bottom layer on a serving plate; top with spread with 1/3 cup filling. Repeat four more times. Top with remaining cake layer. Spread frosting over top and sides of cake. Sprinkle with coconut. Store in the refrigerator. Makes 12-14 servings.