Back Of The Box - Dessert Recipes

Divinity

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup coarsely chopped nuts

Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved.

Continue cooking, without stirring, to 260º on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.)

Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.

Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container. Makes 4 dozen candies

Chocolate-Bourbon Balls

1/2 cup semisweet chocolate chips
2 tablespoons honey
1 1/2 cups finely crushed vanilla wafer cookies (about 27 cookies)
1/2 cup ground walnuts
1 tablespoon bourbon
Candy decorations or sugar

Mix chocolate chips and honey in 1 1/2-quart microwavable casserole or bowl. Microwave uncovered on high 1 to 2 minutes or until chips can be stirred smooth.

Stir in crushed cookies, walnuts and bourbon. Shape into 1-inch balls. Roll balls in candy decorations. Store in tightly covered container at least 4 days to develop flavor but no longer than 4 weeks. Makes 2 dozen candies

Deluxe Holiday Fudge

1 1/2 packages (12-ounce size each) semisweet chocolate chips (3 cups)
2 cups miniature marshmallows or 16 large marshmallows, cut in half
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1 cup chopped nuts
1/2 cup dried cherries or chopped dried apricots
1/4 cup white baking chips, melted, if desired

Grease bottom and sides of square pan, 9x9x2 inches, with butter, or line with aluminum foil. Heat chocolate chips, marshmallows and milk in 2-quart saucepan over medium heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth.

Stir in vanilla, nuts and cherries. Immediately pour into pan. Drizzle with melted white baking chips. Cover and refrigerate about 2 hours or until firm. Cut into 1-inch squares. Makes 6 dozen candies

Peppermint Bark

1 package (16 ounces) vanilla-flavored candy coating (almond bark), broken into pieces
24 hard peppermint candies

Cover cookie sheet with waxed paper, aluminum foil or cooking parchment paper. Place candy coating in 8-cup microwavable measure or 2-quart microwavable casserole. Microwave uncovered on high 2 to 3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth.

Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy saucepan. Pour crushed candies into wire strainer.

Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces. Stir coating to mix evenly. Spread coating evenly on cookie sheet.

Sprinkle evenly with remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces. Makes 1 pound candy

Chocolate-Peppermint Bark: Substitute chocolate-flavored candy coating for the vanilla candy coating.

Drizzled Peppermint Bark: Heat 1/2 cup semisweet chocolate chips or white baking chips and 1 teaspoon shortening until melted. Drizzle over Peppermint Bark before letting stand 1 hour.

Swedish Lemon Cream

2 envelopes unflavored gelatin
3/4 cup lemon juice
1/2 cup boiling water
1/2 cup sugar
2 tablespoons grated lemon peel
4 cups whipping (heavy) cream
1/3 cup sugar
2 packages (10 ounces each) frozen raspberries in syrup, thawed

Lightly brush 8-cup mold with vegetable oil. Sprinkle gelatin over lemon juice in large bowl to soften. Gradually stir in boiling water until gelatin is dissolved. Stir in 1/2 cup sugar and the lemon peel.

Beat whipping cream and 1/3 cup sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Fold lemon mixture into whipped cream. Spoon into mold. Cover and refrigerate about 2 hours or until firm. Serve with raspberries. Makes 12 servings

Peanut Butter Swirl Brownies

2/3 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 tablespoons milk
2 eggs
3/4 cup Gold Medal all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup peanut butter
1/3 cup peanut butter chips
1/3 cup baking cocoa
1/3 cup semisweet chocolate chips

Heat oven to 350º. Grease square pan, 9x9x2 inches. Mix sugars, butter, milk and eggs in medium bowl. Stir in flour, baking powder and salt.

Divide batter in half (about 1 cup plus 2 tablespoons for each half). Stir peanut butter and peanut butter chips into 1 half. Stir cocoa and chocolate chips into remaining half.

Spoon chocolate batter into pan in 8 mounds, checkerboard style. Spoon peanut butter batter between mounds of chocolate batter. Gently swirl through batters with knife for marbled design.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely about 1 hour. For 16 brownies, cut into 4 rows by 4 rows. Makes 16 brownies

Berry Cheesecake in Chocolate Crust

2 cups chocolate wafer cookie crumbs
1/4 cup butter or margarine, melted
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 cup sour cream
1 tablespoon grated orange peel
4 eggs
1/2 cup sour cream
2 tablespoons sugar
2 cups berries

Heat oven to 325º. Mix cookie crumbs and butter. Press on bottom and slightly up side of ungreased springform pan, 9x3 inches, to seal bottom.

Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process until smooth. Add eggs. Cover and process until well blended. Spread over crust.

Bake about 1 hour 20 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan.

Refrigerate uncovered 3 hours; cover and continue refrigerating at least 4 hours. Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with berries. Makes 16 servings

Cherries Jubilee Cheesecake Bars

1 box Betty Crocker SuperMoist cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container Betty Crocker Rich & Creamy cherry frosting
3 eggs

Heat oven to 325°. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.

In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.

Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator. Makes 36 bars

Toffee Tiramisu for a Crowd

1 package Betty Crocker pound cake mix
3/4 cup water or milk
2 eggs
1 1/2 cups strong coffee
2 cups sugar
1 cup chocolate-flavor syrup
2 packages cream cheese, softened
4 cups whipping (heavy) cream
4 bars (1.4 ounces) chocolate-covered toffee candy, chopped

Bake cake mix as directed on package, using water and eggs, in 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches. Cool 10 minutes. Remove from pans. Cool completely on wire rack, about 1 hour.

Cut each pound cake into 9 slices. Arrange slices in 2 rectangular baking dishes, 11x7x1 1/2 inches, cutting slices if necessary to cover bottom of dishes. Drizzle coffee over cake.

Beat sugar, chocolate syrup and cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy. Makes 24 servings

Raspberry Brûlée

1 cup raspberries
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups half-and-half
1/2 teaspoon vanilla
4 teaspoons packed brown sugar

Place raspberries evenly in bottom of four 10-ounce custard cups or ramekins. Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. Spoon over raspberries.

Set oven control to broil. Sprinkle 1 teaspoon brown sugar over mixture in each custard cup. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or just until brown sugar is melted. Serve immediately. Cover and refrigerate any remaining desserts. Makes 4 servings

Rocky Road Brownies

1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix
1/3 cup vegetable oil
1/4 cup water
2 eggs or 3 eggs
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 1/2 to 2 cups miniature marshmallows
1 1/2 cups chopped peanuts

Heat oven to 350°. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs for fudgelike (or 3 eggs for cakelike brownies), using spoon, until well blended. Stir 1 cup of the chocolate chips into batter. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.

Immediately after removing from oven, sprinkle with 1 1/2 to 2 cups miniature marshmallows, remaining 1 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet about 2 minutes.) Cool completely, about 2 hours. For 20 brownies, cut into 5 rows by 4 rows with knife dipped in hot water. Store tightly covered. Makes 20 brownies

Russian Tea Cakes

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Heat oven to 400º. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.

Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again. Makes 4 dozen cookies

Glazed Apple Rings

1/4 cup butter or margarine
4 apples, cored and cut into 1/2-inch rings
1/2 cup dry white wine or apple juice
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup sugar
Whipped cream, if desired

Melt butter in 10-inch skillet over medium heat. Cook several apple rings at a time in butter, turing once, until golden brown. (Add more butter if necessary.)

Return all apple rings to skillet. Mix wine, lemon juice, ginger and cinnamon; pour over apples. Sprinkle with sugar. Cover and cook over medium heat about 5 minutes or just unitl apples are tender and glazed. Serve warm with whipped cream. Makes 4 servings

Almond Toffee Brownies

Crisco Original No-Stick Cooking Spray
1 (1 lb. 6 oz.) pkg. Martha White Chewy Fudge Brownie Mix
1/2 cup butter or margarine, melted and cooled
1/3 cup water
2 large eggs
1 (10 to 12 oz.) pkg. almond toffee bits
1/3 cup slivered almonds

Heat oven to 350°. Spray bottom of a 13 x 9-inch pan with no-stick cooking spray. Combine brownie mix, butter, water and eggs in large bowl. Beat 50 strokes with a spoon or until batter is well blended. Stir in 1/2 cup almond toffee bits.

Spread in prepared pan. Sprinkle remaining bits over batter. Sprinkle evenly with almonds. Bake 30 to 35 minutes. Do not overbake. Cool 45 minutes or until completely cooled. Makes 24 brownies

Apricot Almond Scones

Crisco Original No-Stick Cooking Spray
2 1/2 cups Martha White Self-Rising Flour
1/3 cup sugar
1/2 cup butter, cut into pieces
1 (7 oz.) pkg. dried apricots, chopped, (about 1 cup)
1 large egg, beaten
Buttermilk (about 3/4 cup)
1/4 teaspoon almond extract
2 tablespoons butter, melted

Heat oven to 400°. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots.

Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms.

Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet. Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool. Makes 12 scones

Mocha Buttercream Bars

Crisco Original No-Stick Cooking Spray

Bars
1 (1 lb 6.5 oz.) package Martha White Chewy Fudge Brownie Mix
1/2 teaspoon ground cinnamon
1/2 cup Crisco Pure Vegetable Oil
1/2 cup water
1 large egg

Frosting
2 tablespoons instant coffee granules
4 teaspoons hot water
2 cups powdered sugar
2 tablespoons unsweetened cocoa
1/2 cup butter or margarine, softened

Heat oven to 350º. Spray bottom only of a 13 x 9-inch pan. Combine all bar in large bowl; beat 50 strokes with spoon. Spread batter in prepared pan.

Bake 27 to 30 minutes. Do not overbake. Cool 1 hour or until completely cooled. Dissolve coffee granules in hot water in large bowl. Add all remaining frosting ; beat until smooth. Spread frosting over cooled bars. Refrigerate at least 1 hour or until frosting is set. Cut into bars. Makes 36 bars

Country Lemon Squares

Crisco Original No-Stick Cooking Spray

Crust
2 cups Martha White All-Purpose Flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup butter or margarine, melted
1/2 cup finely chopped pecans

Filling
2 cups sugar
2 tablespoons Martha White All-Purpose Flour
1 tablespoon grated lemon peel (optional)
6 tablespoons fresh lemon juice
6 large eggs, beaten
Powdered sugar

Heat oven to 350°. Spray a 13 x 9-inch pan with no-stick cooking spray. Combine 2 cups flour, 1/4 cup sugar, salt and butter in medium bowl until mixture resembles coarse crumbs. Stir in pecans. Press mixture into bottom of prepared pan.

Bake 20 minutes or until light golden brown. Combine all filling except powdered sugar in separate medium bow; beat until smooth. Remove partially baked crust from oven. Pour filling over crust.

Return to oven; bake an additional 20 to 25 minutes or until filling is set. Cool 30 minutes or until completely cooled. Sprinkle with powdered sugar. Cut into squares. Makes 18 bars

Easy Chocolate Chip Blondies

Crisco Original No-Stick Cooking Spray
2 (7.4 oz.) packages Martha White Chocolate Chip Muffin Mix
1/2 cup firmly packed dark brown sugar
6 tablespoons butter, melted and cooled
1 large egg, beaten
2 teaspoons vanilla extract
3/4 cup chopped pecans

Heat oven to 350° (325° for dark, nonstick pan). Spray bottom of 8-inch square baking pan with no-stick cooking spray. Combine muffin mix and brown sugar in large bowl; stir to blend evenly. Add butter, egg and vanilla. Stir until well blended.

Stir in pecans. Spread evenly into prepared pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool; cut into bars. Makes 12 Bars

Lemon Butter Pound Cake Bars

Crisco Original No-Stick Cooking Spray

Bars
1 cup butter or margarine
2 cups sugar
4 large eggs
2 cups Martha White Self-Rising Flour
1/3 cup fresh lemon juice
2 tablespoons grated lemon peel

Glaze
1 cup powdered sugar
2 tablespoons lemon juice

Heat oven to 375°. Spray bottom only of a 13 x 9-inch pan with no-stick cooking spray. Melt butter in large saucepan over medium heat. Remove from heat. Stir in all remaining bar in order listed, mixing well after each addition. Spread batter in prepared pan.

Bake 35 to 45 minutes or until top is golden brown. Cool 10 minutes. Combine glaze in small bowl; blend until smooth. Drizzle over bars. Cool 1 hour or until completely cooled. Cut into bars. Makes 48 bars

Chess Pie Bars

Crisco Original No-Stick Cooking Spray

Crust
2 cups Martha White All-Purpose Flour
1/4 cup sugar
1/2 teaspoon salt
3/4 cup butter or margarine, cut into small pieces

Filling
3 large eggs
1 1/2 cups sugar
6 tablespoons butter or margarine, melted
1 tablespoon Martha White Self-Rising White Corn Meal Mix
1 teaspoon vanilla extract
1 teaspoon white vinegar

Heat oven to 350°. Spray a 13 x 9-inch baking pan with no-stick cooking spray. Combine all crust in large bowl. Beat on low speed of electric mixer until mixture resembles coarse crumbs.

Press mixture in bottom and about 1/2 -inch up sides of prepared pan. Bake 20 minutes or until very light golden brown. Beat eggs in large bowl on low speed of electric mixer. Add sugar; beat until well blended. Stir in remaining ; mix well.

Pour filling over hot crust; bake an additional 16 to 25 minutes or until filling is set. (Filling may puff up during baking, but will settle as it cools.) Cool 1 hour or until completely cooled. Cut into bars. Makes 24 bars

Cinnamon Pecan Shortbread Bars

Crisco Original No-Stick Cooking Spray
1 cup butter, softened
1 cup sugar
1 large egg
2 cups Martha White All-Purpose Flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans, divided

Heat oven to 350°. Spray bottom only of a 13 x 9-inch baking pan. Combine butter and sugar in large bowl; beat until light and fluffy. Beat in egg. Add flour, cinnamon, salt and vanilla; mix well. Stir in 1/2 cup pecans. Press dough into bottom of pan.

Sprinkle remaining 1/2 cup pecans over dough; press in lightly. BAKE 30 to 35 minutes or until lightly browned. Cool completely. Cut into bars. Makes 32 bars

Almond Raspberry Bars

Crisco Original No-Stick Cooking Spray
1 1/2 cups butter, softened
1 1/2 cups sugar
3 large egg yolks
3 cups Martha White All-Purpose Flour
1 cup almonds, chopped, toasted*
1/4 teaspoon salt
1/2 cup Smucker's Red Raspberry Preserves

Heat oven to 350°. Spray a 13 x 9-inch pan with no-stick cooking spray. Combine butter and sugar in large bowl; beat until light and fluffy. Add egg yolks; beat well.

Combine flour, almonds and salt in small bowl; mix well. Add to butter mixture; stir until dry are moistened. With lightly floured fingers or back of spoon, press half of dough in bottom of prepared pan to form crust.

Spread preserves evenly over crust. Drop remaining dough by spoonfuls over preserves (dough will not completely cover preserves). Bake 35 to 45 minutes or until golden brown. Cool 1 hour or until completely cooled. Cut into bars.

Note - To toast almonds: Place almonds in dry nonstick skillet over medium heat, shaking pan until nuts are lightly browned. Makes 48 bars

Cherry Cheese Bars

Crisco Original No-Stick Cooking Spray
3/4 cup sugar
3/4 cup butter or margarine, softened
2 large eggs
1 1/2 cups plus 2 to 4 tbsps Martha White All-Purpose Flour
1/4 teaspoon salt
1 (8 oz.) package cream cheese, softened
1 cup Smucker's Cherry Preserves

Heat oven to 350°. Spray a 13 x 9-inch pan with no-stick cooking spray. Combine sugar and butter in large bowl; beat until light and fluffy. Add 1 egg; beat well.

Add 1 1/2 cups flour; add salt; blend well. Reserve 1 cup of mixture. With floured fingers, press remaining mixture in bottom of prepared pan. Bake 15 minutes.

Add remaining 2 to 4 tablespoons flour to reserved butter mixture; stir until mixture resembles coarse crumbs. Combine cream cheese and remaining egg in small bowl; beat until smooth.

Spread cream cheese mixture evenly over partially baked crust. Carefully spoon and spread cherry preserves over cream cheese mixture. Sprinkle with reserved crumb mixture.

Return to oven; bake an additional 35 to 40 minutes or until edges are golden brown. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator. Makes 36 bars

Lemon Cheesecake Bars

Crisco Original No-Stick Cooking Spray

Crust
2 cups Martha White All-Purpose Flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup butter, melted and cooled

Filling
2 (8 oz.) packages cream cheese, softened
1 cup sugar
4 large eggs
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice

Garnish
Lemon slices (optional)
Fresh or frozen, thawed fruit (optional)
Mint sprigs (optional)

Heat oven to 350°. Spray a 13 x 9-inch pan with no-stick cooking spray. Combine crust in medium bowl. Beat with electric mixer until mixture resembles coarse crumbs. Press mixture into bottom of prepared pan. Bake 20 minutes or until light golden brown.

Combine cream cheese and sugar in medium bowl. Beat with electric mixer until blended. Beat in eggs, lemon peel and juice on low speed of mixer just until smooth. Remove partially baked crust from oven. Pour filling over crust. Bake an additional 20 to 30 minutes or until filling is set. Cool. Cut into bars. Garnish with lemon slices, fruit and/or mint, if desired. Makes 24 bars

German Chocolate Torte

1 package Betty Crocker golden pound cake mix
3/4 cup water or milk
2 eggs
2 packages (4 ounces each) sweet baking chocolate
1/4 cup strong coffee
2 tablespoons cognac or brandy or 1 teaspoon brandy extract
1 1/2 cups whipping (heavy) cream

Heat oven to 350º. Grease and flour loaf pan, 9x5x3 inches. Beat cake mix, water and eggs in medium bowl with electric mixer on low speed 30 seconds; beat on medium speed 3 minutes. Pour into pan.

Bake 48 to 58 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 30 minutes. Freeze cake uncovered about 1 hour 30 minutes or until firm.

Cut cake horizontally into 6 layers. Heat chocolate and coffee over low heat, stirring constantly, until chocolate is melted. Stir in cognac; cool. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream.

Spread 1/2 cup whipped cream mixture between each cake layer. Frost sides and top of torte with remaining whipped cream mixture. Refrigerate at least 8 hours before serving. Store covered in refrigerator. Makes 10 servings