My Grandma Said There Are 5 Things In Life She Will Always Cherish. These Dessert Recipes.

The other day I was going through my stash of dessert ideas and I thought it would be fun to ask my friends and family which ones they like the best!
So I decided a Facebook poll would be in order; I included about a dozen of my personal favorites and asked everyone to vote for three of their favorites. I think all of the recipes got some votes but right from the start it was obvious that some of them were more popular than others.

To be honest with you, I wasn’t surprised to see that these five recipes were the ones that got the most votes! These are always a huge hit whenever I make them; whether it’s a regular weeknight at home or a church potluck. I often end up making a double batch of these because I’ve learned they disappear so fast!
It’s impossible for me to decide on my personal number 1 favorite, so I’m just going to present these according to those Facebook votes. It really doesn’t matter because these are all amazing!

5 Dessert Ideas, #5
This cake is so simple, your 6-year-old could make it! One of the reasons I don’t bake as often these days as I used to, is that I am way too busy with work. I would love to eat all those delicious treats if I could just whip them up in a heartbeat and go back to work as soon as I’m done.

With this recipe, I actually can do just that! Dump cakes are so awesome – you literally throw all the ingredients into your baking dish and that’s it.

No time-consuming steps or fancy ingredients you never have at hand when you want to make a cake. Plus, it tastes so delicious you’ll be wondering why on Earth you ever made those complicated cakes, anyway!

Ingredients

• 1 oz. can cherry pie filling
• 2 cups Gold Medal all-purpose flour
• 1 – 2 1/2 tsp baking powder
• 1 1/4 cup Domino white sugar
• 2 Eggland’s eggs
• 1/2 cup Land O Lakes butter softened, 1 stick + 2 tsp
• 1/2 tsp salt
• 1 tsp grated lemon zest
• 1 tsp vanilla extract

Instructions:

Preheat the oven to 350 F. Grease and flour a 9×13 inch baking pan (or a round oven pan of a similar size) and dump the cherry pie filling in.

Put the remaining ingredients into a bowl of food processor and mix until combined. If you don’t have a food processor, simply whisk the ingredients together. Dump the mixture into the pan over the cherry pie filling.

Bake for about 1 hour. Let cool for a few minutes and serve with ice cream.

5 Dessert Ideas, #4

The cinnamon roll recipe you’ve been looking for all your life! My idea of a great breakfast is something sweet and delicious to go with a huge cup of strong coffee. My Mom makes the most delicious cinnamon rolls. I remember one time, when I was a teenager, I tried to help her out making them.

They turned out so huge that Mom had to cut them in half before serving – there’s no way anyone could have eaten one of them. (Or so she thought…) However, Mom didn’t use cream cheese topping because she thought they were sweet enough on their own. I am just the opposite. Bring me any amount of sugary goodness and I’ll be happy to eat it with a smile!

Ingredients

• 1 cup whole milk
• 3 Tbsp unsalted Land O Lakes butter
• 3 1/2 cups (or more) Gold Medal all purpose flour, divided
• 1/2 cup Domino sugar
• 1 large Eggland’s egg
• 2 1/4 tsp rapid-rise yeast
• 1 tsp salt
• Softened butter for greasing

Filling:

• 3/4 cup (packed) golden brown sugar
• 2 Tbsp McCormick ground cinnamon
• 1/4 cup (1/2 stick) unsalted Land O Lakes butter, room temperature

Glaze:

• 4 oz. Philadelphia cream cheese, room temperature
• 1 cup Domino powdered sugar
• 1/4 cup (1/2 stick) unsalted Land O Lakes butter, room temperature
• 1/2 tsp vanilla extract

Instructions:

Dough: Heat milk and butter in a microwave safe bowl in short increments, or in a heavy saucepan on a low heat, until butter melts and mixture is just warm. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes. Stop and scrape down the sides of bowl if needed.

Add 2 1/2 cups flour. Beat on low until flour is fully incorporated and dough is sticky. Add more flour, just a little at a time, until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until elastic, at least for 5 minutes. If needed, add a little bit of flour if the dough is still too sticky. Form into ball.

Transfer dough to a large, greased bowl. Let rise in warm area, covered with plastic wrap and a kitchen towel, until doubled in volume.

Filling:

Combine the cinnamon and brown sugar in a bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle and spread butter all over it, leaving a 1/2-inch border. Sprinkle sugar-cinnamon mixture evenly over butter. Starting at 1 long side, roll the dough into a log shape, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into about 16-18 equal slices.

Grease two baking dishes with butter. Divide rolls between baking dishes, arranging cut side up. Let rise in a warm area, covered, until almost doubled in volume.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze:

Combine all the ingredients in a bowl. Beat until smooth, adding a little milk if it’s too thick. Spread glaze on rolls.

5 Dessert Ideas, #3
I want to skip dinner and just eat this apple fritter pull-apart bread all day long! If you’re not too fond of apples or you’d just like to change things up, it’s very simple. All you need to do is use another fruit – I’ve tried this with pears and it was amazing! You may need to adjust the cooking time, though, as pears are a little softer than apples.

You’re going to have to be prepared for the fact that this recipe will take away all of your self-control. It may also rob you of your favorite pair of jeans, if you decide to make this every day. Mm-hmm, this isn’t exactly weight watchers approved… But if you want to make this a little bit lighter, just skip the glaze. It will be delicious, anyway!

Ingredients

• 1 can of Grands refrigerated buttermilk biscuits

Filling:

• 2 apples, peeled and diced finely
• 1 tsp freshly squeezed lemon juice
• 1/3 cup Domino brown sugar
• 2 Tbsp Domino granulated sugar
• 1/2 tsp McCormick vanilla extract
• 1 Tbsp ground cinnamon
• 1 tsp Argo cornstarch

Glaze:

• 1 1/2 cups Domino powdered sugar
• 1 tsp vanilla extract
• 2-3 Tbsp of cream, half and half, or milk

Instructions:

Filling: Add all ingredients (except for the cornstarch) to a pan over medium heat. Cook until apples are tender, adding cornstarch at the very end and cooking another minute or two until the sauce has thickened. Set aside to cool.

Preheat the oven to 350 F. Spray a 9×5 loaf pan with nonstick spray, or line with parchment paper.

Cut each biscuit in half and flatten it a little bit. Spoon some apple filling onto the biscuit halves, then stack them on top of each other in groups of four. Place them in the prepared loaf pan.

Make sure the two ends have biscuit dough facing out and not filling.

Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil, and set a timer for every 4 minutes, checking your loaf each time. All ovens are different so you may need to bake it for another 10 to 15 minutes before it’s done.

Remove from the oven and let cool while you mix together your glaze ingredients. Drizzle over the top and serve.

5 Dessert Ideas, #2
This cake will make all your worries in the world disappear. Just think about it; cake… Oreos… chocolate glaze… It’s almost too much to handle! I bet you thought there would be a cake mix package involved. Surprise! There isn’t! This baby is made from scratch and it’s still very simple.

In fact, you could even bring in your kids to help you out with this (or have them make it for you, if you sound enthusiastic enough they won’t even notice what’s going on…) Just make sure you get a slice first; this cake disappears faster than you could ever imagine!

Ingredients

• 1 1/4 cup Land O Lakes butter
• 1 cup superfine sugar
• 4 Eggland’s eggs
• 2 cups Gold Medal all-purpose flour
• 1 level tsp baking soda
• 2 level tsp cream of tartar
• 2/3 cup Borden buttermilk
• 2 tsp vanilla extract
• 1 pack Oreo Double Stuff cookies (11 cookies/170 gm)

Glaze:

• 8 oz. dark chocolate
• 2 Tbsp Land O Lakes butter

Instructions:

Preheat oven to 350 F. Grease a 10 cup capacity bundt pan.

Cream butter and sugar until pale and fluffy. Whisk in eggs, one at a time, until well combined.

Combine flour with baking soda and cream of tartar. Sieve over butter and egg mixture in two lots, stir in gently until well combined again.

Combine buttermilk and vanilla and add to batter. Add into batter and stir gently. Break Oreos into quarters and fold through batter.

Scrape batter into prepared pan and bake for 20 minutes. Lower heat to 330 F and bake for another 10 – 15 minutes.

Remove from oven and let cool 20 minutes before turning out. Allow to cool completely.

Break chocolate up into a microwave safe bowl and microwave with the butter for 1 minute on high. Stir. If not completely melted, repeat 1 minute on medium and stir till completely melted. Let cool for a moment and then pour the melted chocolate over the cake. Allow to set before cutting cake.

5 Dessert Ideas, #1
This cake may not look fancy but boy, does it taste delicious!! When I make this, I always freeze the other half for later. Otherwise I would just eat the whole thing at once! This recipe is perfect for all of us who don’t have a lot of time but would like to serve something homemade and delicious.

Dust some powdered sugar on top for garnish, or add some fresh berries and cream, and no-one can call this cake ugly anymore! It’s the taste that matters and everyone is always begging me for the recipe, whenever I take this cake to potlucks and family gatherings.

Ingredients
First Layer:

• 1 (18 oz.) box yellow cake mix
• 1 Eggland’s egg, beaten
• 1⁄2 cup melted margarine

Second Layer:

• 1 (8 oz) package Philadelphia cream cheese, softened
• 1 lb confectioners’ sugar
• 2 Eggland’s eggs, beaten

Instructions:

Preheat the oven to 350 F. Spray a 9×13″ baking pan with nonstick spray.

Combine the ingredients for the first layer, mix well and press into the pan.

Using an electric mixer, beat the ingredients for the second layer. Pour the mixture over the first layer.

Bake for 35 minutes.