Just Desserts

Just Desserts

If there’s one thing we all know for certain, life is too fleeting to deprive ourselves of the good things, i.e., our favorite foods. Yes, we should all be mindful of our sugar intake, but we should also indulge once in a while. Have a “cheat day” as some might say. After all, they’re just desserts. The following recipes were submitted by your fellow ALTA members.

Good Enough For Elvis!

Easy Banana Pudding

Ronald Felder, Mens A5

¼ 1 2 cup Cool Whip, thawed banana, cut into small pieces Jello vanilla pudding packs Nilla wafers

Crush Nilla wafers into crumbs. Place crumbs in two parfait glasses. Top each with 1 Tbsp. of Cool Whip, banana slices, and half of one pudding pack. Repeat layers of crumbs, banana slices, and pudding. Refrigerate for 15 minutes; top parfait with more Cool Whip and Nilla wafers before serving. Seasonal Sensation

Caramel Cheesecake Apple Dip

Yvonne O’Keefe, Highlands of Hamilton Thursday Women B6 & Hunt Club Sunday Women B5

2 2

1

1 apples, sliced 8 oz. blocks of cream cheese, chilled cup caramel ice cream topping, chilled store-bought graham cracker crust, crumbled

Place cream cheese in a bowl. Using an electric mixer, whip the cream cheese until smooth and fluffy — about 1 minute. Stir in the caramel topping. Break pie crust up and place pieces into a Ziplock bag; crush until they are in tiny pieces. To serve, dip apple slices into the caramel cream cheese and then into the graham cracker crust. Breakfast Of Champions

Apple Coffee Cake

David Palmer, Windward Lake Club Mens

6 5 2 3 2 3 4 1 1½ 1 apples, thinly sliced Tbsp. sugar tsp. cinnamon cups flour cups sugar tsp. baking powder eggs cup Wesson oil tsp. vanilla extract cup orange juice

Combine apples, cinnamon, and 5 Tbsp. of sugar in one bowl. In separate bowl, combine remaining ingredients to make the batter. Alternate layers of apples and batter. Bake at 350°F for 50 minutes.

FROM THE VAULT

Reprinted from ALTA: Its History, Humor & Hors D’Oeuvres by John Williams

2-for-1 Dessert!

Pecan Pie Cookies

Submitted by Patti Cox, Crooked Creek, 2002

1 cup butter or margarine, softened ½ cup sugar ½ cup dark corn syrup 2 large eggs, separated 2 ½ cup all-purpose flour ¼ cup butter or margarine ½ cup powdered sugar 3 Tbsp. dark corn syrup ¾ cup pecans, finely chopped

Beat butter and sugar until fluffy. Add corn syrup and egg yolks. Beat well. Gradually add flour. Cover and chill 1 hour. Melt 1/4 cup butter over medium heat. Stir in powdered sugar and rest of the corn syrup. Cook, stirring often until it boils. Remove from heat. Stir in pecans. Chill 30 minutes. Shape into 1/4-inch balls. Shape cookie dough into 1-in balls. Place 2 inches apart on lightly greased cookie sheet. Beat egg whites until foamy. Brush on dough balls. Bake at 375° for 6 minutes. Remove from oven, and place pecan balls in the center of each cookie. Bake 8-10 more minutes until lightly browned. Cook 5 minutes on baking pans and remove to wire racks to cool. Freeze up to 1 month if desired. Sweet Tarts

Mini Key Lime Tarts

Robert Moore, Bridgemill Tennis Club B6

1

½

2 3 Pillsbury refrigerated pie crust (from a box) cup Key lime pie filling (22 oz. can) or lime curd (10 to 11.5 oz. jar) egg whites Tbsp. sugar

Heat oven to 400°F. Lightly spray 12 mini muffin cups with cooking spray. Onto sheet of cooking parchment paper, uncool pie crust. Using a 2-inch round cutter, cut pie crust into 12 rounds. Press each crust round into mini muffin cups. Spoon 2 tsp. of lime curd into each pie crust cup. In a small bowl, beat egg whites with electric mixer on high until stiff peaks form. Gradually add sugar, beating until a soft meringue forms. Spoon meringue into a medium-sized food storage bag; seal. Cut tiny bottom corner from bag. Squeeze bag to pipe meringue over top of lime curd in each cup. Bake 12-15 minutes or until crust cups and meringues are light golden brown. Transfer tarts from muffin cups to cooling rack. Cool about 5 minutes before serving.

Is It Pecan or Pecan?

Cinnamon Sugar Pecans

Patty Geltz, Smokerise CC Sunday Women B1, Thursday Women B7, Senior Day B7

1 1 ½ ¼ ½ lb. pecan halves egg white cup sugar tsp. salt tsp. cinnamon Dash of nutmeg

Beat egg white with 1 tsp. cold water until frothy. Mix pecans with egg white mixture until coated. Combine with remaining ingredients. Bake at 325°F for 12 minutes. Stir and bake for another 12 minutes. Store in airtight container. Easy & Delicious

Coconut Macaroons

Linda Strickland, Webb Bridge Seniors A7

1 1 10 ½ ½ ½ ½ can sweetened condensed milk oz. bag flaked coconut tsp. vanilla extract tsp. almond extract cup pecans, chopped cup chocolate chips

Mix all ingredients together. Place one-inch mounds onto greased cookie sheet. Bake at 350°F for 12-15 minutes.

A Handy Snack!

No Bake Chocolate Chip Oatmeal Cookies

Paula Kelly, Fields Club Thursday Women AA3

2 ¼ ½ 1 ½ ½ 1 2 ¼ cups sugar cup cocoa cup milk stick of butter cup peanut butter cup nuts tsp. vanilla extract cups oats

Mix together sugar, cocoa, and milk in saucepan; bring to boil. Remove from heat and add remaining ingredients. Drop spoonfuls onto wax paper. Serve once cooled.