Crites Family Stuff

Description

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 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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Ingredients for 10 servings

Crust:

• .5 cup butter
• 2 oz semisweet chocolate
• .33 cup sugar
• 1.5 tbsp pasteurized egg
• 1 cup graham cracker crumbs
• 1.5 cups flaked coconut
• 1 tsp vanilla extract

Filling:

• 2 cups powdered sugar
• 4 tbsp butter, softened
• .5 tsp vanilla extract
• 2.5 tbsp milk
• 2 oz semisweet chocolate

Steps

1. For crust, melt butter and chocolate in a saucepan. Remove from heat and stir in remaining ingredients. Press mixture into a greased 9 x 9 dish and chill for 1 hour.
2. For filling, combine powdered sugar with 3 tbsp butter, vanilla, and milk. Mix until it has an icing-like consistency and spread over the graham cracker crust. Chill for 30 minutes.
3. Melt the remaining butter and chocolate. Spread over the top of the bars and chill for 4 to 5 hours.

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Ingredients for 15 servings

Crust:

• 1 cup butter
• 2 cups flour
• .5 cup powered sugar

Filling:

• 4 eggs (beaten well)
• 2 cups sugar
• 6 tsp lemon juice
• 4 tbsp flour
• Pinch of salt
• 1 tsp baking powder

Steps

1. Mix crust ingredients together and press in a 9x13 pan. Bake at 350F until it begins to brown.
2. Pour filling mixture over hot crust and bake 25 minutes 350F. Sprinkle with powdered sugar while warm. Cool well before cutting.

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Ingredients for 24 servings

• 1 pkg sugar cookie dough
• 14 oz sweetened condensed milk
• 8 oz cream cheese
• 2 cups cool whip
• .25 cup lemon juice
• 2 tsp lemon zest
• .25 cup lime juice
• 2 tsp lime zest
• Additional lemons and limes for garnish

Steps

1. Preheat oven to 325F. Paper-line 24 muffin cups. Cut circles out of dough and place in the bottom of muffin cups. Bake for 13-15 minutes or until golden brown. Cookies will be puffy. Cool completely in pan on wire rack.
2. Beat sweetened condensed milk and cream cheese in a large bowl until smooth. Gently fold in cool whip. Divide mixture into two bowls. Stir lemon juice and zest into one bowl and the lime juice and zest into the other.
3. Pour about 3 tbsp lemon cream cheese mixture over 12 cups. Repeat with lime mixture for the remaining 12 cups. Refrigerate 2 hours or overnight. Decorate with lemon and lime quarter slices, curls or peels.

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Ingredients for 12 servings

• 1 pkg sugar cookie dough
• 1 small container Cool Whip
• 8 oz yogurt (any berry flavor)
• Fruit (Mandarin oranges, blueberries, strawberries, etc.)

Steps

1. Cut half dollar sized circles out of the cookie dough and bake according to package instructions. Cool completely.
2. Whisk Cool Whip and yogurt together and spread onto cookies. Refrigerate at least 2 hours. Top with fruit.

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Ingredients for 16 servings

• 8 cups golden grahams
• 6 cups mini marshmallows
• 1.5 cups milk chocolate chips
• .25 cup light corn syrup
• 5 tbsp butter or margarine
• 1 tsp vanilla

Steps

1. Melt butter and 5 cups of marshmallows in large pot. Add chocolate chips and corn syrup. Stir until all is melted. Remove from heat and add vanilla. Mix well. Add golden grahams then add final 1 cup marshmallows. Place in a greased 9x13 pan. Let stand uncovered at least 1 hour or refrigerate for a firmer bar.

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Ingredients for 8 servings

• 1 quart apple pie filling
• 2 cups brown sugar
• 1.5 cups flour
• 1.5 cups oatmeal
• 2 tsp cinnamon
• 1 cup margarine, softened

Steps

1. Spread pie filling in bottom of pan. Mix remaining ingredients and cut in margarine. Sprinkle mixture over filling. Bake at 350F for 40 to 45 minutes. Serve with ice cream or cool whip.

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Ingredients for 24 servings

• 1 cup butter, softened
• 1.75 cup sugar
• 1 tsp vanilla
• 4 eggs
• 3 cups flour
• 1.5 tsp baking powder
• 1 (21 oz) can cherry pie filling

Frosting:

• 1 cup powdered sugar
• 2 tbsp milk
• .5 tsp almond extract

Steps

1. Beat butter, sugar, and vanilla until fluffy. Then add eggs one at a time beating well after each. Add flour and baking powder and mix well. Batter will be gooey.
2. Spread 2/3 of batter on a cookie sheet. Spread cherry pie filling on top of batter. Dollop remaining batter on top. Bake at 350F for 35-45 minutes or until toothpick inserted comes out clean. Cool slightly then frost.

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