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Dessert Recipes

Posted by on Nov. 1, 2010 at 10:13 PM
  • 88 Replies

Post your dessert recipes here.

I will try and go through old posts and add them also.

Page 1:

Apple Enchiladas
Coconut Mango Cheesecake -
Lemon Meringue Torte
Frozen Cappuccino Dessert
Maraschino Cherry Cake
Lemon Streusel Bars
Pumpkin cake roll
Easy Pumpkin Cheesecake Pie
Pumpkin Pie
Pumpkin Fudge

Page 2:

Harry Potter's Pumpkin Pasties
Pumpkin Potion
Pumpkin Pie Squares
Pumpkin Cupcakes
Streusel Topped Pumpkin Pie
Granny's Sugar Cookies
Lemon Bars
Lemon Meringue Pie
Cherry Crunch Pie
Coconut Cream Pie

Page 3:

Caramel Apple Cheesecake Pie
Chocolate Macaroon Bundt Cake
Carmel Apple Bundt Cake
Maraschino Cherry Cake
Butter Cookies
Chocolate Covered Cherries
Peanut Butter Cups (or balls)
Coconut Creams
Peanut Brittle
Almond Butter Crunch

Page 4:

Glass Candy
Church Windows
Christmas Sugar Cookies
Chocolate Cherry Thumbprint Cookies
Chocolate Sugar Cookies
Chocolate Crinkles
Snowball Cookies
BonBon Cookies
Gingerbread Biscotti
Peanut Butter Kiss Cookies

Page 5:

Empire Biscuits
Scotch Shortbread
Granny's Sugar Cookies
Black Bean Brownies
Red Rasberry Brownie Cheesecake Squares
Chocolate Chip Cookies
Pistachio Cake

by on Nov. 1, 2010 at 10:13 PM
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Replies (1-10):
by Tiesha on Nov. 2, 2010 at 2:15 PM

Apple Enchiladas


  • 1 (21 ounce) can apple pie filling
  • 6 (8 inch) flour tortillas
  • 1 teaspoon ground cinnamon
  • 1/3 cup margarine
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup water


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
  3. Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
  4. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
  5. Makes 6 large tortillas; may be cut in half to serve 12.
by Rhonda on Nov. 2, 2010 at 2:22 PM

Coconut Mango Cheesecake - I found this one at my new favorite recipe site,!

  • 1 1/2 c. graham cracker crumbs
  • 1 1/2 c. sweetened shredded coconut, toasted lightly
  • 1/4 c. sugar
  • 1/2 c. unsalted butter
  • 1 8 oz. pkg. cream cheese
  • 3/4 c. sugar
  • 3 eggs
  • 1 egg yolk
  • 12 oz. cream of coconut
  • 1 cup whipping cream
  • 1 c. shredded coconut
  • 2 large fresh mangoes

Wrap outside of 9-inch diameter springform pan with 2 3/4 inch high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of prepared pan. Chill while preparing filling.

Preheat oven to 325F. Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs one at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust. Bake cheesecake until puffed and golden, about 1 hour 30 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 3 days ahead. Cover and keep refrigerated.)

Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired.

Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree.

by Rhonda on Nov. 2, 2010 at 2:23 PM

Lemon Meringue Torte

  • 1/2 c. margarine or butter
  • 1/2 c. sugar
  • 4 egg yolks (save the whites)
  • 6 Tbsp. milk
  • 1 c. flour
  • 1 tsp. baking powder


  • 1 c. sugar
  • 3 Tbsp. cornstarch
  • 1 c. cold water
  • 2 beaten egg yolks (save the whites)
  • 1 Tbsp. margarine
  • 3 Tbsp. lemon juice


  • 6 egg whites
  • 3/4 c. sugar

For the cake, cream together the butter or margarine and sugar. Add egg yolks and milk and beat well. Add flour and baking powder and beat well. Pour into greased 9 x 13 pan and bake at 350°F for 15 minutes.
For the filling, combine sugar, cornstarch and cold water. Stir until smooth. Bring to a boil and boil for 1 minute. Stir small amount into 2 beaten egg yolks. Return to pan, stirring constantly. Cook another 2 minutes. Remove from heat and add margarine and lemon juice. Spread over hot cake.
For the topping, beat the egg whites until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread over hot filling to the edges of the pan, swirling and pulling up decorative points of meringue. Bake at 350°F until meringue is lightly browned. Cool away from drafts. Store in refrigerator.

by Rhonda on Nov. 2, 2010 at 2:23 PM

Frozen Cappuccino Dessert

* 1 (13 ounce) box whole graham crackers (may not use all)
* 16 ounces cream cheese, softened
* 3 1/2 cups cold milk
* 3 (3 1/2 ounce) packages instant chocolate pudding mix
* 1 - 2 tablespoon instant coffee, to taste
* 1/4 teaspoon ground cinnamon
* 8 ounces whipped topping, thawed
* chocolate sprinkles or grated semisweet chocolate bars

Arrange graham crackers in the bottom of a 13 x 9 pan, breaking crackers to fit if necessary. Beat cream cheese in a large bowl with an electric mixer on low speed until smooth. Beat in 1 cup of the milk. Add remaining milk, pudding mixes, instant coffee and cinnamon. Beat until well blended, about 1 - 2 minutes. Stir in 1/2 whipped topping. Spread 1/2 mixture over grahams. Repeat layers of grahams & pudding. Cover with remaining whipped topping, garnish
with sprinkles and freeze 3 hrs until firm.

by Rhonda on Nov. 2, 2010 at 2:23 PM

Maraschino Cherry Cake - we think this tastes BETTER than a cherry chip cake from a mix!

  • 1 c. butter or margarine, softened
  • 2 c. sugar
  • 2 large eggs
  • 3 c. flour
  • 10 oz. jar maraschino cherries, drained (reserve juice) and chopped
  • 2 tsp. baking powder
  • 12 oz. evaporated milk
  • 1/2 c. chopped nuts (optional, we don't like these)
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract

Cream butter and sugar; add eggs, mix well. Add dry ingredients alternately with milk. Fold in cherries, nuts and flavorings. Pour into a 9 x 13 pan that has been greased & floured. Bake at 350° for 55 minutes. Cool

Mix 3 c. powdered sugar with 1 Tbsp. softened butter and enough cherry juice to make a thick glaze/icing. Spread over cake and let the glaze set.

by Rhonda on Nov. 2, 2010 at 2:24 PM

Lemon Streusel Bars

1 14 oz. can sweetened condensed milk
2 tsp. freshly grated lemon zest
1/2 c. lemon juice

Crust & Streusel:
3/4 c. butter
1 c. brown sugar
2 c. flour
1 1/2 c. rolled oats
Combine filling ingredients until completely blended. Blend butter and brown sugar together; add flour and oats and mix with pastry blender until mixture resembles coarse crumbs. Reserve 2 cups streusel and press remaining streusel onto bottom of sprayed 9 x 9 baking pan. Spread filling over crust; sprinkle with reserved streusel and pat streusel gently into filling. Bake 30 - 35 minutes at 350° or until light golden brown. Cool completely before cutting into bars.

by on Nov. 4, 2010 at 10:31 AM
  • by on Nov. 1, 2010 at 8:38 PM
  • Pumpkin cake roll




    CAKE: Preheat oven to 350°F Butter 15x10-inch baking pan. Line pan with wax paper; butter paper. In a large bowl, mix (I used a wisk) the sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice and salt. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in prepared pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Place clean kitchen towel on work surface; dust with 2 tablespoons confectioners' sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake completely (I did it in the fridge).
    FILLING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, and vanilla until well blended and smooth.
    ASSEMBLY: Unroll cake onto towel. Peel off wax paper. Spread cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim ends of cake. Enjoy right away or refrigerate until ready to serve. Sprinkle cake with additional confectioners' sugar just before serving.

    by on Nov. 4, 2010 at 10:31 AM

    Easy Pumpkin Cheesecake Pie


    1. Beat cream cheese, 1 tablespoon milk and the sugar in a large bowl with wire whisk until well blended.
    2. Gently stir in 1 cup of the cool whip.
    3. Spread onto bottom of crust.
    4. Pour milk into large bowl.
    5. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.
    6. Mixture will be thick.
    7. Spread over cream cheese layer in crust and refrigerate for 4 hours or until set.
    8. Top with the rest of the cool whip before serving.
    by on Nov. 4, 2010 at 10:31 AM

    Pumpkin Pie

    • 3 slightly beaten eggs
    • 1/4 c. brown sugar
    • 1/2 c. white sugar
    • 2 to 3 tsp. pumpkin pie spice
    • 1/2 tsp. salt
    • 1 1/2 c. cooked or canned pumpkin
    • 1 c. evaporated milk

    Mix the ingredients together in order given. Pour into 9 inch unbaked pie shell and bake in 400 degree oven 45 to 50 minutes or until set.

    by on Nov. 4, 2010 at 10:32 AM
  • by on Nov. 1, 2010 at 8:46 PM
  • Pumpkin Fudge

    In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.  Continue heating until mixture begins to boil, stirring constantly.  Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).  Remove pan from heat; stir in chocolate chips until melted.  Add in remaining ingredients; stir to mix well.  Pour into a buttered 13x9 inch baking pan; cool to room temperature.  Cut into squares; store in the refrigerator in an air-tight container.

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