desserts

desserts
compiled by: michelle england

WHAT’S INSIDE?
fruit
fruit pizza
pineapple upside down cake
chocolate covered strawberries
easy dutch apple pie
classic blueberry crisp
chocolate
chocolate mousse
blue ribbon fudge
caramel chocolate bars
hot fudge sundae cake
puppy chow
milkshakes and smoothies
real strawberry milkshake
peanut butter and banana
chocolate mint milkshake
mango/peach smoothie
iced mocha fusion
cookies
super chocolate chip cookies
gingerbread cookies
snickerdoodles
sugar cookies
hershey kiss cookies
cakes, pies, and breads
monkey bread
death by chocolate
old fashioned pound cake
dirt cake
cheesecake pie (no baking)
fruit
FRUIT PIZZA
1 pkg refrigerator cookie dough
12 oz softened cream cheese
1 T lemon juice
1
⁄3 c sugar
1 c cool whip
1
⁄4 c apple jelly, melted
Fresh fruits cut up (bananas,
kiwi, strawberries, mandarine
oranges, blueberries, etc)
1. Press cookie dough out onto a large ungreased pizza
pan. Prick cookie dough with a fork and bake for 10-12
minutes at 375°F until golden brown. Allow to cool.
2. Mix cream cheese, lemon juice and sugar well, then
fold in cool whip. Spread mixture onto cookie dough.
3. Arrange cut fruits in circles on top of cream cheese
mixture. Brush with melted apple jelly and serve.
(1/25)
PINEAPPLE UPSIDE DOWN CAKE
1 box yellow cake mix
2
⁄3 c butter
3
⁄4 c brown sugar
1 can pineapple slices
Maraschino cherries
1. Melt the butter and brown sugar in a frying pan until it
boils or bubbles.
2. Place pineapples in the butter and sugar mixture. Put
cherries in the center of the pineapple. Cut the slices
of pineapple into halves and line the sides of the frying
pan with them.
3. Prepare the yellow cake mix according to the box. Pour
the batter over the pineapple and cherries.
4. Bake at 350°F degrees. When the cake is done, loosen
the edges with a knife. Remove from heat and allow to
cool before turning it upside down on a serving dish.
(2/25)
CHOCOLATE COVERED STRAWBERRIES
6 oz semi-sweet chocolate pieces
2 tbsp unsalted butter
1 pt fresh strawberries, hulls
intact, washed and dried
1. In a one quart microwave proof bowl, place the
chocolate, then adding the butter on top in center.
Microwave on medium for 2 minutes, then stir.
Continue microwaving on medium for 30 seconds to
one minute more, until chocolate and butter are all
melted, stirring frequently.
2. Line a cookie sheet with wax paper. Using the hulls as
handles, partially dip the strawberries into chocolate,
twirling to cover berries. Then place berries, hull side
down, on the wax paper lined cookie sheet. Refrigerate
for approximately 30 minutes before serving.
(3/25)
EASY DUTCH APPLE PIE
1 deep dish pie crust (9 inch)
1 can apple pie filling
3 apples, peeled cored and
sliced 1⁄2 inch
1
⁄2 box yellow cake mix
caramel topping (optional)
1. Preheat oven to 350°F.
2. Pour apple pie filling into the pie shell; add apples as
well. Pour 1⁄2 of cake mix on top of the apples and bake
for 45-50 minutes until cake mix is browned and crisp.
3. Drizzle caramel topping on top once pie has cooled.
(4/25)
DUTCH APPLE PIE
Recipe from:
Karen England
Perfect for:
Thanksgiving
CLASSIC BLUEBERRY CRISP

4 c blueberries, washed 1. Arrange blueberries in deep greased baking dish.

1 tbsp lemon juice Sprinkle with lemon juice and granulated sugar.
1
⁄3 c granulated sugar 2. In separate bowl, combine flour, brown sugar,
1
⁄3 c flour cinnamon and oats. Cut in butter until mixture is
1
⁄3 c packed brown sugar evenly blended and crumbly.
1
⁄2 tsp ground cinnamon 3. Spread mixture on berries and bake at 375°F for 40-45
3
⁄4 c quick cooking rolled oats minutes. Serve warm.
4 tbsp soft butter

(6/25)
chocolate
CHOCOLATE MOUSSE
1 1⁄2 c dark chocolate, chopped
2 tbsp milk
6 egg yolks
1
⁄4 c confectioner’s sugar
2 c thickened cream
Fresh berries to serve
1. Place chocolate and milk in a heatproof bowl, set over
a saucepan of boiling water and stir constantly until
melted and smooth (mixture will be quite thick).
2. Remove and cool slightly. Place yolks and sugar in
a large bowl and beat with an electric mixer for five
minutes, until thick and creamy.
3. Beat cream with an electric mixer in a bowl then
gently fold through chocolate mixture with a spatula
until just combined.
4. Spoon into 1⁄2 cup capacity dishes and chill for four
hours, until set. Serve with fresh berries.
(6/25)
BLUE RIBBON FUDGE

2 1⁄2 c sugar 1. Mix sugar and evaporated milk together in heavy pan.
1 can evaporated milk (5 oz) Mixture will be very thick.
6 oz semi-sweet chocolate bits 2. Cook on low heat and watch closely until it begins to
1 tsp vanilla boil. Let come to full rolling boil. Then boil exactly for
2 tbsp butter five minutes. Remove from heat.
1 c chopped walnuts 3. Add chocolate, beating until melted and smooth. Mix in
butter and vanilla by hand. Lastly mix in chopped nuts.
Pour into buttered firm. Firms rapidly.

(7/25)
CARAMEL CHOCOLATE BARS
14 oz bag caramels
2
⁄3 c evaporated milk, divided
1 pkg chocolate cake mix
3
⁄4 c melted butter
6 oz chocolate chips
1
⁄2 c chopped nuts
1. Combine caramels and 1⁄2 cup milk in top of double
boiler. Cover and cook over boiling water, stirring
occasionally until caramels are melted.
2. Combine cake mix, butter and remaining evaporated
milk in mixing bowl. Beat with electric mixer at
medium speed for two minutes, scraping bowl
occasionally. Spread half the batter in greased 13 x 9
inch pan. Bake at 350°F for six to eight minutes; cool.
3. Spread warm caramel mixture over cooked cake;
sprinkle with chocolate chips. Stir nuts into remaining
batter then drop by teaspoonfuls onto chocolate chips,
spreading evenly as possible with spoon. Bake at
350°F for about 20 minutes more. Cut while warm.
(8/25)
HOT FUDGE SUNDAE CAKE

1 c flour
 1. In ungreased 9” pan, stir together flour, sugar, two

3
⁄4 c sugar
 tablespoons cocoa, baking powder and salt. Mix in
2 tbsp cocoa
 milk, oil, and vanilla until smooth. Stir in nuts and
2 tsp baking powder
 spread evenly into the pan.
1
⁄4 tsp salt
 2. Sprinkle with brown sugar and 1⁄4 c cocoa. Pour hot
1
⁄2 c milk
 water over batter.
2 tbsp oil
 3. Bake 40 minutes at 350°F. Let stand 15 minutes. To
1 tsp vanilla
 serve, place piece of cake in bowl. Top with ice cream,
1 c chopped nuts
 then spoon sauce over ice cream.
1 c brown sugar

1
⁄4 c cocoa

1 ⁄4 c hot tap water
3

(9/25)
PUPPY CHOW

9 c Chex 1. Put cereal in large bowl. Melt chocolate chips, peanut

1 c chocolate chips butter, and butter. Remove from heat and stir in vanilla.
1
⁄2 c peanut butter 2. Pour over Chex cereal, put into a large plastic bag with
1
⁄4 c butter powdered sugar and shake well to coat.
1
⁄4 tsp vanilla 3. Spread mixture evenly on wax paper and allow to cool.
1 1⁄2 c powdered sugar

(10/25)
milkshakes and smoothies
REAL STRAWBERRY MILKSHAKE

4 or 5 fresh strawberries, hulled 1. Combine all of the ingredients in a covered blender

1
⁄3 c instant nonfat milk powder and blend until the ice melts.
1
⁄2 tsp vanilla
dash of salt
1 c ice cubes and water

(11/25)
PEANUT BUTTER / BANANA MILKSHAKE

1 whole sliced banana 1. Place all ingredients in the blender.

2 tbsp peanut butter 2. Start on crush to make sure the banana pieces and the
4 scoops ice cream peanut butter blend together.
1 c milk 3. Put the blender on smoothie until the milkshake is
nice and smooth.

(12/25)
CHOCOLATE MINT MILKSHAKE

4 scoops vanilla ice cream 1. In a blender, combine ice cream, milk, chocolate syrup
1
⁄4 cup milk and peppermint extract.
1
⁄4 cup chocolate syrup 2. Blend until smooth. Pour into glasses and serve.
1 drp peppermint extract

(13/25)
MANGO / PEACH SMOOTHIE
1 peach, sliced
1 mango, peeled and diced
1
⁄2 cup vanilla soy milk
1
⁄2 cup orange juice, or as needed
1. Place the peach, mango, soy milk, and orange juice
into a blender.
2. Cover, and puree until smooth.
3. Pour into glasses to serve.
(14/25)
ICED MOCHA FUSION

3
⁄4 c milk
1 tsp vanilla extract
3 tbsp granulated sugar
3 tbsp mocha instant coffee mix
1 c crushed ice
1. In a blender or food processor, combine milk, vanilla,
sugar, coffee powder and crushed ice.
2. Blend until smooth.
3. Pour into glasses and serve.

(15/25)
cookies
SUPER CHOCOLATE CHIP COOKIES
2 1⁄2 c old-fashioned oats, uncooked
1 c butter, softened
1 c packed brown sugar
1 c sugar
2 large eggs
1 tsp vanilla extract
2 c all-purpose flour
1
⁄2 tsp salt
1 tsp baking powder
1 tsp baking soda
6 oz white chocolate chips
6 oz semi-sweet chips
1. Blend oats in food processor to a fine powder.
2. In a large bowl, cream butter and both sugars until
fluffy. Beat in eggs and vanilla. In another bowl,
combine oatmeal powder, flour, salt and leaveners.
3. Add oat mixture to butter mixture; beat until blended.
With wooden spoon, stir in chocolate pieces. Drop level
scoop onto ungreased cookie sheets, 2 inches apart.
Bake at 350ºF for 12-15 minutes until golden.
(16/25)
GINGERBREAD COOKIES

1
⁄2 c sugar 1. Beat sugar, shortening, molasses and water in a large
1
⁄2 c shortening bowl on low speed until blended. Beat on medium
1
⁄2 c dark molasses speed one minute. Stir in remaining ingredients. Cover
1
⁄4 c water and refrigerate until chilled.
3
⁄4 tsp salt 2. Heat the oven to 375°F. Sprinkle counter top with flour;
3
⁄4 tsp ground ginger turn dough onto surface. Roll dough with a rolling pin
1
⁄2 tsp baking soda until 1⁄4 inch thick. Cut with gingerbread man cutter.
1
⁄4 tsp ground allspice 3. Lift cookies carefully with a large spatula onto an un-
2 1⁄2 c all purpose flour greased cookie sheet. Bake until set 8 to 10 minutes.
Let cookies cool, then carefully remove from cookie
sheet with a spatula.
4. Cool and decorate with frosting if you like.

(17/25)
SNICKERDOODLES

2 eggs 1. Preheat oven to 400°F.

2
⁄3 c oil 2. Beat eggs with fork, stir in oil, vanilla and lemon rind
2 tsp vanilla (if using). Blend in 3⁄4 cup sugar until mixture thickens.
3
⁄4 c sugar 3. Blend flour, baking powder, and salt; add to mixture.
2 c flour, sifted 4. Roll into one inch balls. Mix 1⁄2 cup sugar and
2 tsp baking powder cinnamon. Roll balls in sugar mixture.
1
⁄2 tsp salt 5. Place on baking sheet, criss cross with fork. Place two
1 tsp cinnamon inches apart on ungreased baking sheet. Bake 8-10
2 tsp grated lemon rind minutes. Remove immediately from baking sheet.
1
⁄2 c sugar

(18/25)
SUGAR COOKIES
2 3⁄4 c all-purpose flour
1 tsp baking soda
1
⁄2 tsp baking powder
1 c butter, softened
1 1⁄2 c white sugar
1 egg
1 tsp vanilla extract
1. Preheat oven to 375°F. In a small bowl, stir together
flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar
until smooth. Beat in egg and vanilla. Gradually blend
in the dry ingredients. Roll teaspoonfuls of dough into
balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until
golden. Let stand on cookie sheet two minutes before
removing to cool on wire racks.
(19/25)
HERSHEY KISS COOKIES

⁄4 c
3
peanut butter 1. Mix together peanut butter and milk. Add Bisquick and
1 can Eagle Brand condensed milk vanilla. Mix all together. Shape into small balls.
2 c Bisquick 2. Bake for 6 to 8 minutes at 375°F.
1 tsp vanilla 3. Put Hershey Kiss into cookie as soon as you take
cookies out of the oven.

(20/25)
cakes, pies, and breads
MONKEY BREAD

5 packages refrigerator rolls 1. Cut each roll in quarters. Mix sugar and cinnamon.
1 c sugar 2. Toss cut rolls into sugar and cinnamon mixture. Layer
3 tbsp cinnamon in fully greased bundt pan.
1 stick butter 3. Melt butter and add brown sugar. Pour over entire cut
1
⁄2 c brown sugar and layered pieces. Bake for 35 to 45 minutes at 350°F.
Turn over onto dish, and serve warm.

(21/25)
DEATH BY CHOCOLATE
1 box fudge brownie mix
1⁄2 c Coffee Liqueur
3 packages instant chocolate
mousse
8 chocolate covered toffee bars
(like Skor or Heath)
1 (12 oz.) container frozen
whipped topping, thawed
1. Preheat oven according to brownie package directions.
Bake brownies according to package directions; let
cool. Prick holes in the top of the brownies with a fork
and pour the coffee liqueur over brownies; set aside.
2. Prepare chocolate mousse according to package
directions. Break candy bars into small pieces in food
processor or by gently tapping the wrapped bars with
a hammer. Break up 1⁄2 the brownies into small pieces
and place in the bottom of a large glass bowl. Cover
with 1⁄2 the mousse, then 1⁄2 the candy, and then 1⁄2 the
whipped topping. Repeat layers with what remains.
(22/25)
OLD FASHIONED POUND CAKE

1 lb butter 1. Cream butter and sugar. Add flour and eggs slowly.
2 c sugar Then add extract and salt.
4 c flour 2. Bake 1 hour at 325°F.
12 eggs 3. Bake at 350°F for the last 15 minutes.
2 tsp vanilla
2 tsp lemon extract
1
⁄2 tsp salt
⁄2 tsp
1
nutmeg
1 c sour cream

(23/25)
DIRT CAKE
2 pkg Oreo cookies
1
⁄2 stick butter
1 (8 oz.) cream cheese
1 c powdered sugar
3 1⁄2 c milk
2 vanilla instant pudding boxes
1 (12 oz.) Cool Whip
1. Cream the butter, cream cheese and powdered
sugar together. Mix pudding together with the milk,
add the Cool Whip to pudding mixture. Then blend
in with the cream cheese mixture.
2. Crumble the Oreo’s in a blender, leaving the cream
in the Oreo’s.
3. Line the inside of a clay flower pot with foil.
Alternating cookie crumbs and filling, ending with
the cookie crumbs on top. Top with gummie worms
and a plastic flower.
(24/25)
CHEESECAKE PIE (NO BAKING)

1 ready crust graham cracker 1. With mixer, beat cheese until fluffy. Gradually beat
pie crust in Eagle Brand‚ until smooth. Stir in lemon juice
1 (8-oz.) package cream cheese and vanilla. Pour into crust. Chill at least 3 hours.
1 can Eagle brand sweetened 2. After chilled, top with pie filling. Add whipped
condensed milk cream or other garnish as desired.
1
⁄3 c lemon juice from concentrate
1 tsp vanilla extract
1 (21-oz.) can cherry pie filling

(25/25)
Editor’s Note
This book was completed for GDES291:
Design Technology 3. It serves as a repre-
sentation of the skills I have both acquired
and fine-tuned over the course of the Fall
2008 semester and I am pleased with the
final outcome (pending of course I am
successful in its binding). The InDesign
document itself, which will be burned
to a CD for safekeeping, is a showcase
of my learning. Hardwork has gone into
understanding each of the tedious, but
important, aspects of publication design
and hopefully my final delieverables present
my understanding of master pages, auto
pagination, text threading, using images,
process colors, character and paragraph
styles, the baseline grid, proper tabs,
fraction formatting, and prepping a job for
printing. I’ve enjoyed this project and am
excited to experience the tangible object.
"Creativity is allowing yourself to make mistakes.
Design is knowing which ones to keep."
Scott Adams
appendix
FRUIT PIZZA
Recipe from:
Shanan England
Perfect for:
Summer cookouts
CHOCOLATE MOUSSE
Recipe from:
Rachael Ray
Perfect for:
A romantic evening
STRAWBERRY MILKSHAKE
Recipe from:
Good Housekeeping
Perfect for:
Summertime
CHOCOLATE CHIP COOKIES
Recipe from:
Mrs. Wise
Perfect for:
Late night snack
SNICKERDOODLES
Recipe from:
June England
Perfect for:
Anytime
POUND CAKE
Recipe from:
Betty Crocker
Perfect for:
Christmas
enjoy!