  {uncaptioned} Sometimes it’s the occasion that dictates the dessert; at other times a truly spectacular treat will be enough to turn a casual gathering into a party. One thing we’re certain of ... each of these gala desserts is delectable! Peach Smoothee1 No. 2 can (2 cups) peach pie filling 1 15-ounce can sweetened condensed milk 1 tablespoon lemon juice ½ cup chopped pecans 2 tablespoons chopped candied ginger 1½ cups heavy cream, whipped Beat pie filling and condensed milk together until peaches are crushed. Mix in lemon juice, pecans and candied ginger. Fold in whipped cream. Pour into 3 ice cube trays and freeze until firm. Makes 1½ quarts. Mincemeat Filled Cookies1½ cups shortening ¾ cup brown sugar ¾ cup sugar 1 egg 4½ tablespoons milk 1½ teaspoons vanilla 4½ cups sifted all-purpose flour ¾ teaspoon salt ¾ teaspoon soda 1 No. 2 can (2 cups) mincemeat pie filling ½ cup orange marmalade Cream shortening and sugars together until fluffy. Add egg, milk, and vanilla; beat well. Sift dry ingredients together; add to creamed mixture and mix well. Wrap dough in waxed paper and chill well. Roll ¼ of dough at a time on a floured surface to ?-inch thickness. Cut with a 2½-inch round cutter. Place cookies 1 inch apart on an ungreased baking sheet. Combine pie filling and marmalade; place 1 tablespoon of mixture on each cooky. Roll ¼ of dough as directed; cut with 2½-inch cutter and cut a small hole in center of each cooky with a small cutter. Place over filling, centering hole; seal edges by pressing with a fork. Bake at 375° for 10 to 12 minutes. Repeat with remaining dough and filling. Makes 4½ dozen. Berry Squares1 8-inch angel cake, cut into ½-inch squares 1 No. 2 can (2 cups) strawberry pie filling 1 package instant lemon pudding mix 1½ cups milk 1 cup dairy sour cream Put half the cake squares in a 9x9x2-inch pan. Spoon pie filling over cake; top with remaining cake squares. Combine pudding mix, milk and sour cream; beat until smooth. Spoon over cake. Chill several hours. Cut into squares. Makes 9 servings. Icy Lemon SoufflÉ1 3-oz. package lemon-flavored gelatin ½ cup boiling water 1 No. 2 can (2 cups) lemon pie filling 3 egg whites, stiffly beaten 1 cup heavy cream, whipped Dissolve gelatin in boiling water. Beat in the pie filling until smooth. Cool. Fold in egg whites and whipped cream. Pour into a 1½ quart soufflÉ dish or casserole. Chill until firm or for several hours. Apple Fruit Cake½ cup butter 1 No. 2 can (2 cups) apple pie filling 1 cup sugar 2 cups all-purpose flour 2 teaspoons soda 1 teaspoon cinnamon ½ teaspoon salt ½ teaspoon nutmeg ¼ teaspoon ground cloves 1½ cups raisins 1½ cups currants 1 cup pecans 1 cup mixed candied fruit 1 cup candied cherries Melt butter in a saucepan; add apple pie filling and sugar. Continue heating, stirring occasionally until sugar melts; cool. Sift together dry ingredients. Mix raisins, currants, pecans, candied fruits and cherries with dry ingredients. Combine apple mixture and dry ingredients. Pour into foil-lined 9-inch tube pan. Bake at 300° for 90 minutes or until done. Serve with butter sauce if desired. Butter Sauce¼ cup butter ½ cup confectioners’ sugar ½ cup cold water 1½ teaspoons cornstarch 1 teaspoon vanilla ½ teaspoon vinegar Cream butter; gradually add sifted confectioners’ sugar, creaming until fluffy. Stir cold water into cornstarch; cook and stir until clear and thick. Stir hot mixture into butter mixture; add vanilla and vinegar. Serve warm. Makes about ¾ cup. Dessert Pancakes2 eggs ½ cup water 1½ cups packaged layer or pound cake mix (1 9-ounce package) 1 No. 2 can (2 cups) blueberry pie filling 3 tablespoons butter 1 teaspoon lemon juice 1 pint vanilla ice cream Combine eggs, water and cake mix. Beat until smooth. Drop by tablespoons onto a hot greased griddle and bake on each side. Heat pie filling, butter and lemon juice together. Spoon filling between and on top of stacks of 4 pancakes each. Keep warm until serving time. Stir ice cream to soften and spoon over pancake stacks. Makes 40 2½ inch pancakes, or ten servings. |
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