Dessert Tasting Table

Here are the recipes from July's Enrichment:

Hello Dolly Bars

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 cup (or less) melted butter
1 cup chopped pecans (or walnuts)
1 cup chocolate chips
1 cup butterscotch chips
1 1/3 cups coconut
1 can sweetened condensed milk

White chip/cranberry variation: Instead of chocolate and butterscotch chips, substitute 1 1/2 cups white vanilla milk baking chips and
1 cup craisins (or as much has you like)

Mix cracker crumbs, sugar, and melted butter. Press into 9"x 13" Pan.
Sprinkle with chopped nuts, then chocolate and butterscotch chips.
Top with coconut, then pour sweetened condensed milk over all.
Bake 25 minutes at 350 degrees.


Rachel Ray's Chocolate Pots de Creme
(serves 2)

2/3 cup whole milk
1 egg
1 tablespoon sugar
Pinch of salt
1 cup semisweet chocolate chips
1 teaspoon vanilla

Heat milk until it comes to a boil. In a food processor or blender combine egg, sugar, pinch of salt, chocolate chips and vanilla. Pour boiling milk in a slow stream into blender or processor. Blend 1 minute until smooth. Pour into 2 cups. Chill and least 1 hour. Serve topped with whipped cream and a mint sprig.


Lemon Squares

14 ounce can sweetened, condensed milk
2 teaspoon grated lemon rind
1/2 cup lemon juice
8 ounce container cool whip
2 drops yellow food coloring
Graham cracker crust for a 9 x 13 pan.

Prepare graham cracker crust according to traditional recipe. Bake and let cool. Stir together condensed milk, lemon rind, lemon juice and food coloring. Fold in whipped topping. Pour over prepared crust and spread evenly.
Cover and chill.


Fruit Tarts

Filling:
3 cups milk
1/2 cup flour
1 cup sugar
1/4 tsp salt
5 egg yolks
3 tablespoons butter
1 1/2 teaspoons vanilla extract

In a sauce pan gradually scald milk; add flour, sugar and salt. Cook until thick; add egg yolks and cook an additional 5 minutes. Remove from heat and add butter and vanilla. Stir until melted. Cool.

Crust:
(Lion House Pie Dough)
1/4 cup butter
1/4 cup margarine
1/3 cup vegetable shortening
1/3 cup lard
1 tablespoons sugar
1/2 teaspoons baking powder
1 teaspoons salt
1 tablespoons non-fat dry milk
3 cups unsifted, all-purpose flour
1/2 cup cold water (may need 1 tablespoon more water)

In a mixer, cream together all fats. Add salt, sugar, baking powder and dry milk. Add half of the flour and mix well. Add water and the remaining flour. Roll out for pies or tarts. Makes crust for a two crust pie. (Dough can be frozen). For tarts, bake 450 for about 10 minutes until slightly brown.

After crust is cooled, fill crust with pudding mix and top with fresh fruits such as raspberries, strawberries, blueberries, kiwi, etc.


Fresh Fruit Dip

8 ounces cream cheese, softened
14 ounce can sweetened condensed milk
12 ounce container Cool Whip

Mix together cream softened cream cheese, condensed milk and Cool Whip until smooth. Store in refrigerator until ready to serve. Serve with fresh fruit.