Crites Family Stuff

Ingredients for 8 servings

• 8 oz cream cheese, softened
• .33 cup sugar
• 1 cup sour cream
• 2 tsp vanilla
• 8 oz cool whip
• 8 in chocolate crumb crust
• .25 cup cocoa
• 1 tbsp powdered sugar
• 21 oz can cherry pie filling

Steps

1. In a large bowl beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in cool whip. Spread half of the mixture into the crust.
2. Mix together the cocoa and powdered sugar. Fold into the remaining whipped topping mixture. Carefully spread over the cream cheese layer. Refrigerate at at 4 hours.
3. Cut into slices and top each slice with cherry pie filling.

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Jennifer: Deb gave this recipe to me years ago. I have used it as a base to make coconut cream pie aw well.

Ingredients for 10 servings

• .75 cup sugar
• 3 tbsp corn starch or .33 cup flour
• .25 tsp salt
• 2 cups milk
• 3 slightly beaten egg yolks
• 2 tbsp butter
• 1 tsp vanilla
• 3 large bananas, sliced
• 9" pre-cooked pie crust

Meringue:

• 3 egg whites
• .5 tsp vanilla
• .25 tsp cream of tartar
• 6 tbsp sugar

Steps

1. Slice the bananas into the bottom of the pie shell and set aside.
2. In a medium saucepan mix together the sugar, flour, and salt. Gradually stir in the milk. Cook and stir till bubbly and then cook for 2 minutes. Remove from heat.
3. To the beaten eggs, add a couple of spoonfuls of the hot mixture, stirring well, then add all the eggs to the saucepan. Stir well and cook for 2 more minutes.
4. Remove the filling from heat and add the butter and vanilla. Pour the filling into the pie crust.
5. Make meringue by beating the egg whites with the cream of tartar and vanilla until a soft stiffness. Beat in the sugar. Spread over the hot filling. Bake for 12-15 minutes at 350 degrees.

Coconut cream pie variation:

1. Omit the bananas. Add 1 cup of shredded coconut and a 1/2 tsp coconut extract to the mixture before pouring into a graham crust. Top pie with whipped cream and toasted coconut.

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Ingredients for 10 servings

• 2 squares semi-sweet chocolate (baker)
• 16 oz softened cream cheese
• .33 cup sugar
• 2 cups chocolate cool whip
• 6 oz Oreo pie crust
• 1.5 cups halved strawberries

Steps

1. Melt chocolate and sugar together. Beat cream cheese with hand mixer and then add chocolate mixture. Stir in cool whip. Pour into crust. Top with cleaned, dried and halved strawberries. Refrigerate 3 hours before serving.

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Ingredients for 8 servings

Crust

• 1.5 cups flour
• 1.5 tsp sugar
• 1 tsp salt
• .5 cup vegetable oil
• 2 tbsp milk

Filling:

• 3 tbsp flour
• 3 tbsp brown sugar
• 5 fresh peaches (or enough to fill the deep dish pan 3/4 full) -can use 1 lg can peaches, drained, as well.

Custard:

• 1.5 cups whole milk or 1 can evaporated milk
• 1 egg slightly beaten
• .66 cup sugar
• 2 tbsp flour
• .5 tsp cinnamon
• .25 tsp nutmeg

Steps

1. Preheat oven to 400 degrees if using a glass pie plate or 425 if using metal dish.
2. Combine the dry ingredients for the crust into a deep dish pie plate and mix well. Stir the oil and milk together and pour into the dry ingredients, mixing it with a fork until moistened. Press dough evenly over the bottom and up the sides of the pan.
3. Filling: mix the flour and brown sugar together and spread evenly over the dough. Top with sliced peaches.
4. Combine ingredients for the custard and pour over the peaches. Bake for 40-50 minutes or until set.

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This was a dessert we enjoyed at a Mexican restaurant in Arizona.

Ingredients for 4 servings

• 4 bananas
• 3 tbsp butter
• Cinnamon sugar
• Vanilla icecream
• Caramel topping
• Whipped and sweetened cream
• Toasted flaked coconut

Steps

1. Over low heat, melt 1 tbsp butter in a large frying pan. Peel 1 banana and cut lengthwise in half, and cut these in the middle to make 4 pieces. Place in the pan and generously sprinkle with cinnamon sugar. Flip the buttered banana over so that the sugar side can sauté for 10-15 seconds, melting and caramelizing the sugar. Sprinkle the other side and turn the banana pieces again, so that all sides are coated and sautéd. Add more butter as needed to avoid scorching or sticking.
2. Remove bananas and arrange on a single serving plate . Add a large scoop of vanilla ice-cream Drizzle with warmed caramel topping. Add a dollop of whipped cream and sprinkle with toasted coconut. Repeat for each banana. Serve.
3. You can do more than one banana at a time, just add more butter to the pan.

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Ingredients for 24 servings

Jam:

• 1 lb rhubarb, trimmed, cut into 1 inch pieces
• .5 cup sugar
• .5 cup water
• 1 vanilla bean

Shortbread:

• 4 cups flour
• 2 tsp baking powder
• .25 tsp salt
• 1 lb unsalted butter, room temperature
• 4 egg yolks
• 2 cups sugar
• Powdered sugar for dusting

Steps

1. Make jam: Split vanilla bean and scrape seeds into a saucepan. Add rhubarb, sugar and water and bring to a simmer, stirring often until rhubarb softens and forms a soft mass, about 10 minutes. Remove and discard vanilla bean. Pour jam into a bowl and set aside. (Can use 1 cup of favorite jam.)
2. Make shortbread: Whisk together flour, baking powder and salt. Set aside. In a separate bowl, beat butter until pale and fluffy. Add yolks and sugar. Beat until sugar is dissolved and mixture is light. Add dry ingredients, mixing just until ingredients are incorporated. Divide dough in half and form into balls. Wrap in plastic and freeze for 30 minutes. Can be frozen up to 1 month-thaw in refrigerator overnight before using.
3. Preheat oven to 350F. Remove 1 ball from freezer and, using the large holes on a box grater, grate the dough into a 9x13 dish. Pat the dough gently into the corners. Spread with the jam. Evenly grate remaining dough over jam. Bake until golden brown, about 40 minutes. While still warm, dust with powdered sugar. Cool. Cut into bars.

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Ingredients for 20 servings

• 1 box yellow cake mix
• 1 egg
• .5 cup butter, melted

Filling:

• 8 oz cream cheese, softened
• 2 eggs
• 1 tsp vanilla
• 1 lb powdered sugar
• .5 cup butter, melted
• 1 cup almond toffee bits or chocolate toffee bits

Steps

1. Preheat oven to 350F. Lightly grease 9x13 pan.
2. For cake combine cake mix, egg and butter and mix well. Pat into bottom of pan and set aside.
3. For filling, beat cream cheese till smooth, add one egg at a time and vanilla. Add powdered sugar and beat well. Slowly pour in butter and mix well. Fold in toffee bits. Pour filling onto cake and spread evenly. Bake for 40-50 minutes, being careful not to over bake. Center will be a little gooey. Remove from oven and cool completely. Cut into squares.

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Janette Johnson: Are all ten of those for you, or will you share?

Ingredients for 2 servings

• 1.5 oz semi-sweet chocolate, finely chopped
• .5 oz unsweetened chocolate, finely chopped
• 3 tbsp plus 1 tsp unsalted butter, softened
• 3 tbsp sugar
• 1 egg
• 3 tbsp flour
• .25 tsp baking powder
• .5 tbsp unsweetened cocoa powder
• Whipped cream, for garnish
• Cocoa powder, for garnish

Steps

1. Lightly butter 2 ramekins (small individual baking dishes) with the 1 tsp of butter and set aside.
2. Melt both chocolates in a double boiler, remove from heat and stir in 3 tbsp butter and sugar until smooth. Add eggs, flour, baking powder and cocoa. With electric mixer beat at medium speed until pale and very thick, about 5 minutes. Pour mixture into ramekins, filling about half-full. Cover with plastic and freeze for at least 3 hours.
3. When ready to serve, preheat oven to 375F. Place ramekins on middle shelf in oven and bake until edges are set but centers are still shiny, about 10-11 minutes. Invert pudding cakes onto plates and serve immediately. Garnish with whipped cream and dust with cocoa powder.
4. I five times this recipe to make 10 ramekins at a time.

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German chocolate cake has been my choice of birthday cake ever since I can remember.

Ingredients for 15 servings

• 4 oz Baker's German Sweet Chocolate
• .5 cup water
• 2 cups flour
• 1 tsp baking soda
• .25 tsp salt
• 1 cup butter, softened
• 2 cups sugar
• 4 egg yolks
• 1 tsp vanilla
• 1 cup buttermilk
• 4 egg whites

Frosting:

• 12 oz evaporated milk
• 1.5 cups sugar
• .75 cup butter
• 4 egg yolks, beaten
• 1.5 tsp vanilla
• 7 oz coconut
• 1.5 cups chopped pecans

Steps

1. Line three 9 inch cake rounds with wax paper. In a small bowl, melt the chocolate in microwave on low and stir till smooth. Mix flour, soda, and salt. Set aside. Cream the butter and sugar until fluffy and add egg yolks. Mix in chocolate and vanilla. Add dry ingredients alternately with the buttermilk. Mix until smooth.
2. Beat egg whites in another bowl until stiff peaks form. Fold into the batter. Pour equally into the pans. Bake in preheated 350F oven for 30 minutes. Remove from oven and cool on racks. Peel wax paper off when cakes are still warm. Completely cool cakes before frosting.
3. Make frosting by mixing milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat and stir in coconut and nuts. Cool to room temperature and of spreading consistency. Spread between each layer and on top of cake. Reserve several spoonfuls of frosting to enjoy on your own when no one is looking!

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Ingredients for 15 servings

• 1 cup sugar
• 1.75 cups water
• 2 tbsp cornstarch
• 3 oz pkg peach jello
• 5 cups peeled, sliced fresh peaches
• 2.5 cups graham cracker crumbs
• 8 tbsp powdered sugar, divided
• .5 cup melted butter
• 11 oz cream cheese, softened
• 12 oz cool whip

Steps

1. Boil sugar, water and cornstarch until thick. Add jello. Set aside until almost set and then add the peaches.
2. Make the crust by mixing together the cracker crumbs and 4 tbsp of the powdered sugar. Stir in the butter and press 1/2 of this mixture into a 9x13 pan. (Save the rest for the top.) In a separate bowl, beat the cream cheese and 4 tbsp powdered sugar together. Fold in the cool whip and stir until smooth. Spread over the graham cracker crust. Pour the cooled, but not set jello mixture on top. Sprinkle the remaining crumbs over the jello. Chill until set.

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