Desserts

* Brownie Trifle (Kate Mottram)

Ingredients:

  • 2 boxes of brownie mix (or homemade brownies)
  • 2 boxes of chocolate mousse mix (or make your own)
  • 2 sixteen ounce containers of whipped topping (Cool Whip, etc.) or homemade whipped cream
  • 8 chocolate toffee bars (Skor or Heath Bars)

Directions:

  1. Freeze the chocolate toffee bars and the Hershey chocolate bar.
  2. Prepare (use the "fudgey" recipe) the two boxes of brownie mix and bake according to instructions on the box. Set aside to cool.
  3. Prepare the chocolate mousse mix according to the instructions on the box. Chill in the refrigerator.
  4. Remove the chocolate toffee bars from the freezer and place in a ziplock bag. Crush the bars using a meat mallet or any heavy object such as a rolling pin or heavy skillet.
  5. Cut the cooled brownies in bite size pieces and place a layer on the bottom of a trifle dish or any pretty glass bowl. Place a layer of the chilled mouse on top of the brownies, smooth the layer. Next place a smooth layer of the whipped topping on the chocolate mousse. Sprinkle with the toffee bar pieces.
  6. Continue layering in this manner until you finish with a layer of whipped topping.
  7. Sprinkle with toffee bar pieces.
  8. Chill for at least an hour.

* White Chocolate Bread Pudding, with Kahlua Sauce (Charles Trahan)

Ingredients:

  • 6 cups cubed day-old French bread
  • 4 cups heavy cream
  • 1 cup milk
  • 1/2 cup sugar
  • 1/2 pound white chocolate, coarsely chopped
  • 2 whole eggs
  • 5 egg yolks
  • 2 cups heavy cream
  • 1/4 cup Kahlua liqueur
  • 1/2 pound white chocolate, coarsely chopped

Kahlua Sauce:

  1. Bring heavy cream and Kahlua liqueur to a simmer in small saucepan and cook for three (3) minutes
  2. Remove from stove and add chocolate
  3. Stir until chocolate is dissolved and sauce is smooth

Directions:

  1. Preheat oven to 350 degrees.
  2. Place cubed French bread in large casserole dish. Toast in oven for 15 minutes. Remove from oven and set aside.
  3. Place heavy cream, milk and sugar in saucepan and heat just to the boiling point. Remove from stove
  4. Add white chocolate and stir until chocolate has melted.
  5. Whip together whole eggs and yolks.
  6. Add to cream and whip until incorporated.
  7. Pour mixture over toasted French bread and allow to soak for 1 hour, stirring occasionally until French bread has soaked up custard. Cover and place in oven; bake 35 minutes. Uncover and bake for an additional 15 minutes.
  8. Top each serving of bread pudding with 2 tablespoons of Kahlua Sauce.

* Fruit Pizza (Kate Mottram)

Ingredients:

  • 1 canister Pillsbury sugar cookie dough
  • 8 oz. cream cheese
  • 1 c. powdered sugar
  • 1 tsp. vanilla
  • Assorted sliced fruits of various colors (strawberries,blueberries, mandarin oranges, bananas, kiwi fruit, red grapes, etc.)

Directions:

  1. Roll out Pillsbury dough on greased floured pizza pan. Poke with fork.
  2. Bake at 350 degrees for approximately 15-20 minutes or until golden brown. Allow to cool completely.
  3. Mix cream cheese, powdered sugar and vanilla. Spread on dough.
  4. Arrange sliced fruits on top as preferred. Refrigerate. Serve in triangular pizza slices.

* Louisiana Strawberry Trifle (Kate Mottram)

Ingredients:

  • 2 pint baskets Louisiana strawberries, washed and hulled
  • 1/2 cup granulated sugar
  • 2 cups water - divided use
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (3.5-ounce) package instant vanilla pudding mix
  • 2 cups whipping or heavy cream
  • 1 (12-ounce) ready-made pound cake, cubed
  • Mint leaves (optional)

Directions:

  1. Slice berries, reserving 6 for garnish.
  2. Place 1 cup of the sliced berries in saucepan with sugar and 1/4 cup water. Bring to boil. Cook 3 minutes. Remove from heat.
  3. Mix cornstarch and 1/4 cup cold water. Stir into strawberry mixture.
  4. Cook and stir until thick (about 2 minutes). Add lemon juice. Cool to room temperature.
  5. Combine sweetened condensed milk and remaining 1-1/2 cups cold water in a bowl. Add instant vanilla pudding mix, and beat well. Chill for 5 minutes.
  6. Cut pound cake into bite-size cubes.
  7. Beat cream until stiff. Fold into the pudding mixture.
  8. Layer pudding, pound cake, sliced strawberries, and strawberry mixture. Repeat the layers; garnish with reserved strawberries and mint leaves.

* Frozen Pumpkin Pie (Gwen Daigle)

Ingredients:

  • One 9 inch graham cracker crust pie shell
  • One quart vanilla ice cream
  • 1/2 cup canned pumpkin
  • 1/2 cup brown sugar
  • One teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon clove
  • One teaspoon vanilla extract
  • Dash of salt
  • Cool Whip or whipped cream

Directions:

  1. Slightly soften ice cream to consistency of commercial soft ice cream. Add and mix all ingredients (except for Cool Whip or whipped cream) until smooth. Do not allow ice cream/ingredient mix to get too soft.
  2. Pour into crust and freeze.
  3. Remove from freezer fifteen minutes prior to serving.
  4. Top with Cool Whip or whipped cream.

* Pecan Pie (Gwen Daigle)

Ingredients:

  • 1/2 cup very soft butter
  • One cup of sugar
  • One cup of corn syrup
  • 1/2 teaspoon of salt
  • 1/2 cup of vanilla extract
  • Three eggs
  • Two cups of toasted pecans

Directions:

  1. Combine first five ingredients well.
  2. Add eggs and beat until blended. Fold in pecans .
  3. Pour into prepared pie dough formed in pie dish.
  4. Bake in 375 degree oven until top is toasted brown and center is firm ( tent with foil if top darkens too soon).

* Death by Chocolate (Aimee Daigle)

Ingredients:

  • 1 Devil's Food cake mix
  • 1 large container of Cool Whip
  • 1 large chocolate fudge pudding mix
  • 5 Heath or Skor Candy Bars (crumbled)
  • 1/2 Cup Kahlua liqueur

Directions:

  1. Bake cake per directions on the box. Let cool.
  2. Mix chocolate fudge pudding per directions on box.
  3. Crumble the cake. Drizzle with Kahlua.
  4. Layer the cake followed by pudding, then cool whip and crumbled Heath or Score candy in a trifle dish.
  5. Repeat layering process until trifle dish is full. Give any excess cake and ingredients to the kids or grandkids. They'll love ya for it!

* Pumpkin Crisp (Brenda Menard and Eileen Lafleur)

Ingredients:

  • 1 can pumpkin pie filling
  • 1 cup sugar
  • 1 can evaporated milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1 box butter flavored yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter, melted

Directions:

  1. ** Preheat oven to 350 degrees
  2. Mix together the first five ingredients.
  3. Pour into well greased 13x9 casserole dish
  4. Sprinkle dry cake mix evenly.Top with chopped pecans, and pour butter over the top.
  5. Bake for one hour. Let cool. Top with Cool Whip.

** If using a glass casserole dish, preheat oven to 250 degrees.

* Five Cup Salad (Alex Mottram)

Ingredients:

  • 1 cup sour cream
  • 1 cup small marshmallows
  • 1 cup sliced mandarin oranges, drained
  • 1 cup pineapple chunks, drained
  • 1 cup shredded sweet coconut
  • (optional) 1 cup marashino cherries, drained

Directions:

  1. Mix together in a large bowl
  2. Chill until ready to serve

Note: Due to the rules of second grade mathematics, if you add the marashino cherries, the name "Five Cup Salad" is a lie. According to Dr. Johnny Williams, the new name is "Carolina Dessert," a Dr. Johnny favorite!