dessert

Peanut Butter Delight

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Let me just say, our very large family loves a layered dessert. Sometimes we even include this with the meal. Like it is a part of the main course, not a dessert. There is no judgment either way!  I can’t tell you how many family dinners include something very similar to this. However, there is nothing better than the combination of peanut butter and chocolate. This will be one of your family’s new favorites, just like ours! It is perfect for holidays, Sunday dinners, family, get-togethers, or a regular weeknight. This layered peanut butter dessert is guaranteed to keep the entire crowd coming back for more. ~Kathy

Peanut Butter Delight

1 c. flour

1/2 c. butter, cold, cubed

Pinch salt

1 c. finely chopped dry roasted peanuts

1 (8oz) cream cheese, softened

1/3 c. heaping creamy peanut butter

1 c. powdered sugar

1 tsp vanilla

1 (12 oz) carton whipped topping, thawed, Divided

2 2/3 c. milk (whole or 2%)

1 (3.9 oz) package instant chocolate pudding

1 (3.4 oz) package instant vanilla pudding mix (or white chocolate)

Additional peanuts and Hershey chocolate bar or Reese’s Peanut Butter Cups, chopped for garnish.

Instructions:

Preheat oven to 350°. Grease 9×13 baking dishet; set aside.

For crust: Place flour, cold butter and salt in a food processor and process until mixture resembles course crumbs. Or it can be done in a large bowl with a pastry cutter. Fold in finely chopped peanuts. Press into prepared dish. Bake until golden brown 25 to 28 minutes. Set aside. Cool completely on a wire rack.

In a medium bowl mix together the cream cheese, peanut butter, and powdered sugar until completely smooth. Fold in one cup of whipped topping until well combined. Spread over cooled crust.

In another bowl, mix together, milk, and both pudding mixes for at least two minutes. Allow to stand about two minutes, until it begins to set. Spread over peanut butter mixture. Top with remaining whipped topping.

Garnish with chopped candy bar and a few additional chopped peanuts, if desired.

Cover and refrigerate at least two hours before serving.

Caramel Apple Cheesecake Dip

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I love caramel. I love cheesecake. I love apples. I like caramel apples. This is probably lead to a huge debate for some. A lot of people have definite feelings about caramel apples, one way or the other – love or dislike. They are, without argument, not easy to eat. I’ve always felt like they are missing something like they’re just too much Caramel and apple. Not enough variation for me I guess. So enter this dip. It is perfect in my opinion. Not only does it have the caramel layer. It has the crunch from the pecans, which are totally optional, but it offers a different flavor note and texture from the cream cheese layer. Believe me! If you try this, you will love it. Have a holiday party coming up? It can be prepared ahead of time and slice the apples as you need them. It’s also perfect with pretzels. This is one to try and you will have no regrets. ~Kathy

1/4 c. sour cream

1/2 c. brown sugar

Pinch of salt

12 ounces whipped cream cheese

3/4 c. caramel dip, I used Litehouse brand, original

1/4 c. chopped pecans, optional

Take the cream cheese from the fridge and set at room temperature for 15 minutes.

In the meantime, stir together, sour cream and brown sugar in a small bowl and set aside.

In a medium bowl combine brown sugar mixture, cream cheese, and pinch of salt. Until well mixed. Spread into 6 x 9 serving dish or other similar size. If needed, slightly heat caramel so it is pourable. Carefully spread caramel over top of whipped cream layer. Top with pecans. Serve with sliced apples and pretzels.

Store covered in refrigerator.

Brown Sugar Bundt Cake

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It’s been a while… We appreciate your support and patience while we
started the healing process of losing our sister. We continue to adjust to life without Tracy, but we know she’d want us to continue this dream of ours… it’s just a little corner of the internet, but we created it together and we know she’d want us to continue with it. Robin, Erin and I are ready to get back in the
kitchen and get cooking up amazing recipes to share with you! Let’s start with a cake.

Sometimes a delicious, simple, unassuming dessert is just what you need. This cake fits the bill.
It has a rich flavor but is moist with a great texture. Best of all, it is quick to assemble with
basic ingredients and is AMAZING! You will want to keep coming back for more.

~Kathy

1 pkg (2 layer size) vanilla cake mix
1 pkg (3.4 oz) vanilla instant pudding
pinch salt
4 eggs
2/3 c. sour cream
2/3 c. water
½ c. oil
1 tsp vanilla
1 c. packed dark brown sugar
1 tsp maple flavoring, optional (not maple syrup)
1 c. chopped pecans, optional

Heat oven to 350℉. Grease and flour 12 cup fluted (Bundt) pan or 10 inch tube (angel food
cake) pan. Set aside.
Add cake mix, vanilla pudding mix (dry), salt, eggs, sour cream, water, oil, vanilla and maple
flavoring (if using) to a large bowl. Mix well with electric mixer, about 2 minutes. Add in
brown sugar. Combine well. Mix in pecans if using.
Pour into prepared pan. Bake 60 – 65 minutes, until a toothpick inserted in center comes out
clean. Allow to sit in pan about 10 minutes. Loosen sides and turn out onto wire rack to cool
completely.
Recipe NOTES:
Dark brown sugar is recommended, but light brown will work.
I recommend using the maple flavoring if you have it (not maple syrup!!)
The recipe is great with or without the pecans.
Sprinkle lightly with powdered sugar once cooled if you want to be fancy.

Cider Donut Bundt Cake

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My closest friends are people who know and understand that it is totally acceptable to eat cake for breakfast!  I first had this Cider Donut Bundt Cake when a friend served it at a brunch.  It has the perfect mild apple flavor to have with a piping hot cup of coffee. Giving the recipe the perfect flavors for fall are the touch of wheat flour and the hint of spices that mix with the apple. And while I have been quoted as saying that “cake is simply a vehicle that enables the consumption of frosting,” you really can’t go wrong with this cake and a dusting of cinnamon sugar. – Tracy

Ingredients:

2 c. all-purpose flour

1 c. whole-wheat flour

2 tsp. ground cinnamon

½ tsp. ground ginger

1 1/2 tsp. baking powder

1/2 tsp. baking soda

½ tsp. salt

1 ¾ c. sugar

1 c. apple cider

¾ c. light vegetable oil (I use canola oil)

¾ c. unsweetened applesauce

2 tsp. pure vanilla extract

3 large eggs, at room temperature

2 T. melted butter

For Cinnamon Sugar Sprinkle:

1 T. cinnamon

2 T. sugar

Preheat oven to 350°F.

In a large bowl, lightly whisk together both flours, cinnamon, ginger, baking powder, baking soda, and salt.

In another bowl, combine sugar, cider, applesauce, oil, vanilla, and eggs.  Add egg mixture into the dry ingredients and mix well.

Pour into a very well-greased and floured bundt cake pan.  If using a flour cooking spray, spray generously.

Bake at 350 for approximately 45 minutes or until a tester comes out clean.

While cake is baking, remember to mix 1 T. of cinnamon with 2 T. of sugar for the sprinkle and set aside.

Place cake pan on a wire rack upon removal from the oven and allow to cool for 10 – 15 minutes before turning cake out onto plate.  Be careful turning out the cake as the pan itself may still be very warm.

Lightly brush cake top with melted butter and sprinkle with cinnamon sugar mixture.

3C Oatmeal Cookies ~ Chocolate, Coconut, Cranberries

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I bake cookies.  Often. OK, too often.  Actually, I take that back – it’s always a good time for cookies!  I definitely have my favorite recipes, but often, when I try something new, I’m left a little disappointed that I didn’t make one of my standard favorites.  So, this time, I decided to create my own recipe combining some of my favorite things (there’s a song in there somewhere, I think). The result was this plate of cookie perfection!  This cookie is the perfect blend of chewy and chocolatey, while including the perfect hint of tart flavor with the dried cranberries. Even for folks who don’t like raw coconut, the toasted coconut in these cookies provides the perfect amount of nuttiness.  Try ‘em today! ~Tracy

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Ingredients:
  • 1 c. stick butter, softened to room temperature
  • ¾ c. brown sugar
  • ½ c. granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 ½ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 ½ c. quick cook oats
  • 1 c. dried Cranberries
  • 4 oz. semisweet chocolate, chopped into small chunks
  • 1 ½ c. toasted coconut (see note)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Beat eggs and sugars together until creamy.
  3. Add eggs and vanilla.
  4. Combine flour, baking soda, and salt. Pour into butter mixture and mix well.
  5. Stir in oatmeal and cranberries just until mixed into cookie mixture.
  6. Gently stir in the toasted coconut to avoid breaking it up.
  7. Drop by generous tablespoons full onto sprayed or parchment lined cookie sheet.
  8. Bake approximately 10-12 minutes (cooking times vary by oven).
  9. Cool on rack before serving.

Note: To toast coconut, thinly spread coconut in medium skillet. Cook on medium to low temperature until coconut begins to brown slightly. Stir coconut occasionally until all turns a golden brown color. Watch the coconut closely and adjust temperature to avoid burning. Once most of the coconut is toasted and golden (you may have a few pieces that stay somewhat white), remove from skillet and spread on wax paper or parchment paper and allow to cool before use.

Christmas Cranberry Cobbler

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My sisters and I have a love for all things cranberry. I even love the cranberry ‘sauce’ that you must carefully remove from its can so that it retains that perfect can shape. With the holiday season about to be in full swing, I’m already planning which family get-together (or rare weekend at home) can be an excuse to make one of my favorites. This Christmas Cranberry Cobbler is the perfect combination of tart cranberries and a sweet cobbler topping. It’s great by itself or topped with a couple of scoops of your favorite vanilla ice cream. I’ve even been known to eat it for breakfast….cranberries are fruit, after all. ~Tracy

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Ingredients:
  • 2 12 oz. bags of fresh cranberries
  • ½ c. + 2 T. granulated sugar
  • ½ c. packed brown sugar
  • zest from 2 med. oranges
  • juice from 2 med. Oranges
  • 2 tsp. Corn starch

Ingredients for topping:

  • 1 ½ c. all-purpose flour
  • ⅓ c. brown sugar
  • ⅓ c. granulated sugar
  • ½ tsp. cinnamon
  • 1 ½ tsp. Baking powder
  • ½ tsp salt
  • 1 stick butter
  • ⅓ c. boiling water

Ingredients for sprinkle on top:

  • ¼ tsp. Cinnamon
  • 1 T. granulated sugar

Instructions: 

  1. Rinse cranberries and transfer to a large mixing bowl.
  2. Add orange zest and juice to cranberries. Stir in sugar, brown sugar, and cornstarch and combine the entire mixture. Set cranberries aside.
  3. In a separate medium mixing bowl for topping, combine flour, cinnamon, both sugars, salt, and baking soda.
  4. Chop the butter into small pieces and use a pastry cutter to combine it with the flour mixture until all is crumbly.
  5. Add boiling water and mix with the flour mixture until forms a thick doughish batter.
  6. Spoon the cranberries in a 9×13 casserole dish that you have sprayed with cooking spray. Be sure to transfer all of the juices.
  7. Dollop spoonsful of the batter over the top of the cranberries covering the top.
  8. Combine the ¼ tsp. of cinnamon and the tablespoon of sugar and sprinkle evenly over the top of the batter.
  9. Bake in a preheated oven at 375 for approximately 40 minutes.
  10. Allow to stand and thicken for approx. 15 minutes before serving.

Perfect Pecan Pie

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This summer, Tracy’s oldest son turned 18.  Instead of cake, he asked for a dessert smorgasbord (a kid after my own heart) so he could have a dessert sampler-platter of sorts.  Here is the birthday boy with his buffet!

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The four of us girls and our Mom each made a different dessert, based on his request.  Side note:  there is no discussion needed when desserts are requested around us!!   Anywho, Mom and I were talking about pecan pie recipes, we made them slightly different, so we combined the two versions and this recipe was born.  It is seriously, without a doubt, the best pecan pie known to a pecan pie lover.  So, if you have a hankering, or if you need a knock-your-socks-off pecan pie, this will be your go-to from now on!  ~Kathy

Perfect Pecan Pie from Four Sisters Dish

Ingredients: 

  • 1 (9”) deep dish unbaked pie crust
  • 4 eggs, plus one egg yolk
  • 1 c. dark brown sugar
  • ¾ c. light corn syrup
  • 3 T. pancake syrup
  • 1 tsp. vanilla
  • ½ tsp salt
  • 4 T. butter, melted
  • 1 ½ c. pecans, chopped
  • ½ c. pecans halves

Instructions:

  1. Preheat oven to 400˚F.
  2. In a small bowl, beat eggs and egg yolk until combined but not foamy.
  3. Add brown sugar, mix well.  In large mixing bowl, combine corn syrup, pancake syrup, vanilla, salt and melted butter.
  4. Pour in egg mixture and combine well.
  5. Evenly distribute chopped pecans into bottom of pie shell.
  6. Arrange pecan halves over the top of the chopped pecans.
  7. Slowly pour corn syrup mixture over pecans, not disturbing the pecans as much as possible.
  8. Bake for 10 minutes at 400˚F.
  9. Lower the oven temperature to 325˚ and bake an additional 40 – 45 minutes until center is completely cooked through.
  10. Allow to cool completely before serving.

Easy Cheesecake

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I have been making this cheesecake recipe for years and I’ve never had it fail me!  It’s quick to mix together, uses basic ingredients, and when it’s baked it’s smooth and creamy.   I love lemon curd to top mine (reminiscent of my favorite Cheesecake Factory indulgence); my boys love cherries.   It’s up to you to personalize in your favorite way! ~Kathy

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Ingredients:
  • 2 (8 oz) packages cream cheese, softened to room temperature
  • ½ c. sugar
  • ½ tsp lemon juice
  • 1 tsp vanilla
  • 2 eggs
  • ½ tsp lemon zest, optional
  • 1 prepared graham cracker crust (I like the larger one that says “2 extra servings”)

Instructions: 

  1. Preheat oven to 350˚F.
  2. In a large bowl, using an electric mixer, blend cream cheese until smooth.
  3. Add sugar, lemon juice and vanilla. Combine well.
  4. Add eggs, one at a time, mixing well after each, until fully incorporated. Mix in lemon zest if using.
  5. Pour into crust, smooth the top.
  6. Place in oven and bake 35 – 40 minutes, until center is almost completely set.
  7. Allow to cool then chill in refrigerator.
  8. Top with your favorite topping, or eat plain.