Category: Dessert

Posted in Dessert

Tasty Treats: Peach Raspberry Pie

Posted on by Northerly Nosh

Peach Raspberry Pie

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12 graham crackers
2/3 cup packed brown sugar
10 tablespoons butter
1 8-ounce package cream cheese, softened
1 can sweetened condensed milk
5 tablespoons lemon juice, divided
1 9-ounce contained frozen whipped topping, thawed
2 cups diced fresh peaches
1 cup fresh raspberries

Crush graham crackers into fine crumbs. Combine with brown sugar and melted butter. Divide between two 9-inch pie plates or into a 9 x 13-inch dish. Press on bottom and up the sides of the pie plates, or on the bottom of the 9 x 13-inch dish. See more details of making a graham cracker crust here.

Combine softened cream cheese, sweetened condensed milk and 4 tablespoons lemon juice. Mix until smooth and creamy. Stir in the thawed whipped topping. Dice peaches and toss with remaining tablespoon of lemon juice. Add peaches and raspberries to cream cheese mixture. Stir gently. Stirring too much will break apart the raspberries. Pour over graham crust(s). Refrigerate for about 2 hours before serving or freeze up to a month.

Posted in Dessert

Tasty Treat: Sour Cream Chocolate Muffins

Posted on by Northerly Nosh

Sour Cream Chocolate Muffins

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Yield: 12 muffins

5 ounces Semisweet Chocolate
2 Baking Chocolate Squares
1/3 cup Butter or Margarine
3/4 cup Sour Cream
2/3 cup Brown Sugar – packed
1/4 cup Light Corn Syrup
1 Egg
2 teaspoons Vanilla
1 1/2 cups Flour
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Chocolate Chips – semi-sweet or milk

Mix semisweet chocolate, baking chocolate, and butter together, then melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates. Blend flour, soda and salt, then add to the chocolate mixture and blend very well. Add the chocolate chips. Pour batter into 12 paper-lined or greased muffin tins. Bake in preheated 400 degree F oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks.

(When freezing, cool completely, then freeze in individual baggies, removing as much air as possible from each baggie before sealing.)

Posted in Dessert

Tasty Treat: Frozen Sherbet Dessert

Posted on by Northerly Nosh

Frozen Sherbet Dessert

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24 servings

61 Nilla Wafers cookies, divided
1 cup Flake Coconut, toasted
1/2 cup Almonds, toasted, finely chopped
1 stick butter, melted
1qt. lime sherbet, softened
1qt. orange sherbet, softened
1qt. raspberry sherbet, softened make it

Prep Day: Preheat oven to 350°F. Finely crush 37 of the wafers. Spread Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn.

Mix wafer crumbs, coconut, almonds and butter until well blended. Press firmly onto bottom of 13×9-inch baking pan. Bake 8 to 10 min. or until lightly browned; cool.

Spread layers of each of the different flavored sherbets over cooled crust, freezing each layer until firm before topping with the next layer.Freeze at least 4 hours.

Serve Day: Remove from freezer about 10 min. before serving; let stand at room temperature to soften slightly. Cut into 24 squares. Top each with 1 of the remaining 24 wafers just before serving. Store any leftover dessert in freezer.