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Desserts - all but cakes & pies

Posted by on Sep. 8, 2011 at 8:33 PM
  • 31 Replies
  • 1026 Total Views

Page 1:

  • Suet Pudding
  • Pineapple Fluff
  • Zucchini Crisp
  • Frozen Cappuccino Dessert
  • Lemon Tiramisu dessert
  • Lemon Curd
  • Jello Fluff Dessert
  • Coconut Mango Cheesecake
  • Lemon Meringue Torte
  • Apple Squares

Page 2:

  • Turtle squares
  • Pretzel Jello
  • Cappuccino Pudding
  • Chocolate Chip Cheesecake bars
  • Apple Dumpling
  • Blueberry Dessert
  • Raisin Rice Pudding
  • Chocolate Fudge Pudding
  • Chocolate Swirl Delight
  • Mint Chocolate Chip Ice Cream

Page 3:

  • Honey Pecan Ice Cream
  • Speedy Little Devils
  • Grasshopper Torte

by on Sep. 8, 2011 at 8:33 PM
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Replies (1-10):
by Kitchen Owner on Sep. 9, 2011 at 10:03 AM

Suet Pudding - a traditional Christmas dessert and VERY rich!

  • 1 c. raisins
  • 1 c. molasses
  • 1 c. brown sugar
  • 1 c. chopped suet (you can get this from a butcher/slaughterhouse)
  • 1 c. buttermilk
  • 3 c. flour
  • 1 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt

Mix together raisins, molasses, brown sugar, suet, buttermilk. Mix together the dry ingredients and combine wit hfirst mixture, stirring until well mixed. Put in greased casserole or stainless steel bowl. Cover with aluminum foil. Steam about 4 hours until done in a large covered pot on low heat (place bowl on rack in pot, keep an inch or two of water boiling gently in bottom of pot.) Serve warm with hot pudding sauce.

Hot Pudding Sauce:

  • 2 eggs
  • 2 c. sugar
  • 1/2 c. butter
  • 1/4 c. cornstarch
  • 2 c. water
  • 1 Tablespoon vanilla

Beat eggs. In a saucepan, combine all ingredients and cook, stirring constantly, until it comes to a boil. Serve warm or at room temperature, store in refrigerator.

by Kitchen Owner on Sep. 9, 2011 at 10:03 AM

Pineapple Fluff

  • 2 c. sugar
  • 2 c. crushed pineapple, undrained
  • 6 large eggs, separated
  • 1 regular size pkg. lemon Jello
  • 1 1/2 c. graham cracker crumbs

Combine 1 c. sugar with beaten egg yolks and undrained pineapple in a saucepan and cook, stirring constantly until mixture thickens. Add the Jello and stir until mixed. Cool to room temperature. Beat egg whites until stiff and gradually add 1 c. sugar a little at a time and beat until very stiff. Fold into cooled pineapple mixture. Spread 1 c. graham cracker crumbs on bottom of 9 x 13 inch pan. Spread mixture carefully over the crumbs. Sprinkle remaining graham cracker crumbs on top. Chill until set. Store in refrigerator.

by Kitchen Owner on Sep. 13, 2011 at 5:25 PM

Zucchini Crisp

  • 5 cups zucchini, peeled, seeded, & diced
  • 1/3 c. sugar
  • 1 tsp. cinnamon
  • 1/4 c. lemon juice
  • 3/4 c. water


  • 6 Tbsp. butter
  • 1 c. flour
  • 1/2 c. brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt

Cook first 5 ingredients for 10 minutes. Place in 9 inch square or 7" x 11" baking dish. Mix topping ingredients until crumbly. Sprinkle over zucchini and bake at 350° for 45 minutes. Serve warm with vanilla ice cream or whipped cream (or without.)

by Kitchen Owner on Sep. 13, 2011 at 5:32 PM
1 mom liked this

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 Kitchen Owner on Sep. 14, 2011 at 7:12 PM

Lemon Tiramisu Dessert (sort of low carb, can sub Splenda for the sugar if you want)

  • 6 egg whites
  • 1/2 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1/3 c. sugar or Splenda
  • 6 Tbsp. flour
  • 1/2 to 2/3 c. ricotta cheese
  • 4 to 6 Tbsp. lemon curd (I used homemade, recipe below)
  • 1 c. whipped topping

Heat oven to 350°F. Spray an 8 x 8 inch baking pan with cooking spray.
In large mixing bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Add vanilla and sugar and beat until stiff peaks form. Fold in flour in lowest speed, a tablespoon at a time, until completely mixed in. Spread the batter in the baking pan and smooth the top. Bake for 20 minutes. Remove from oven and cool completely.
Mix ricotta cheese with 1/2 the lemon curd. Add 1/2 c. whipped topping and mix until smooth. Spread over the cooled sponge base. Gently spread the rest of the lemon curd on top of the cheese mixture, then do the same with the remaining whipped topping.

by Kitchen Owner on Sep. 14, 2011 at 7:12 PM

Lemon Curd

  • 1 tsp. lemon zest
  • 1/4 c. lemon juice
  • 6 Tbsp. sugar or Splenda
  • 1 egg
  • 1/4 c. butter or margarine

Whisk together zest, juice, sugar and egg in top of a double boiler or a metal mixing bowl. Cut butter into 4 pieces and add to mixture. Set pan/bowl over a saucepan of simmering water and cook mixture, whisking occasionally, until thickened and smooth, about 20 minutes. Chill.
Can store in refrigerator in covered container for up to 3 days.

by Kitchen Owner on Sep. 14, 2011 at 7:31 PM

This is a lovely, cool, light dessert for hot summer days, and it's frugal and EASY!

Make sure the evaporated milk is very chilled!

Jello Fluff Dessert

  • 1 1/2 c. graham cracker crumbs, you can make your own by crushing graham crackers
  • 1 Tbsp. flour
  • 1/2 c. sugar
  • 1/2 c. melted margarine or butter
  • 1 large or 2 regular size boxes of Jello gelatin, any flavor
  • 1 3/4 c. hot water
  • 1 c. sugar
  • 1 12 oz. can evaporated milk, very cold (I put mine in the freezer for a couple of hours)

Mix together graham cracker crumbs, flour, 1/2 c. sugar, and melted margarine. Press into the bottom of a 9 x 13 pan and bake 8 to 10 minutes at 325°. Let cool. Mix Jello, water, and 1 c. sugar together until dissolved; chill until syrupy. Beat at high speed until frothy. Whip evaporated milk at high speed until light and fluffy like whipped cream. Fold into the Jello mixture. Pour onto graham cracker crust. Sprinkle a few extra graham crumbs on top. Chill until firm. Store in refrigerator.

by Kitchen Owner on Sep. 14, 2011 at 7:34 PM
1 mom liked this

This takes a bit of work and some time, but the end result is WELL WORTH IT!!!!!!!


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 Kitchen Owner on Sep. 14, 2011 at 7:38 PM

This is an elegant favorite!


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 Kitchen Owner on Sep. 19, 2011 at 12:37 PM

Apple Squares

  • 2 c. flour
  • 1 tsp. salt
  • 2/3 c. shortening
  • 1 lightly beaten egg yolk
  • 1/2 c. milk
  • 5 to 6 c. sliced apples

Sift together flour and salt; cut in shortening.  Add egg and milk; stir with a fork.  Form into a ball and divide in half.  Pat/roll half the dough into the bottom of a 9 x 13 cake pan.  Place apples on dough; sprinkle the apples with:

  • 1 1/2 c. sugar
  • 2 Tbsp. flour
  • 1/4 to 1/2 tsp. cinnamon
  • Dot with 1 Tbsp. butter.

Roll other half of dough out into a 9 x 13 rectangle; cover the apple mixture.  Bake at 350° for 45 minutes.  Frost with:

  • 1 c. powdered sugar
  • 1 Tbsp. softened butter
  • 2 Tbsp. milk

Cut into squares or bars.


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