Company's coming over and you need a fast dessert out of the pantry stash-- cheap too

**canadian gardener** · 04-02-2004, 10:22 AM

I was thinking this morning what about a thread to share those TNT recipes that you can make fast and easy as a mix but taste SO much better, and come from cheap stuff you have in the pantry.

We had 2 extra adults at the table last night, it was fun and I served a coconut pie for dessert that I love and rely on. It's one of those recipes like Wacky Cake that everyone "knows" but not everyone has a recipe for so here goes. I've had it so long I don't even know where it came from.

Impossible Coconut Pie
Pre heat oven to 350 (this bakes alongside dinner often quite nicely on the very bottom rack)

Pour into a blender or use a bowl with a hand blender or whisk:
1-1/2 cups milk (the classic recipe calls for 2 cups but it ALWAYS overflows my 10 inch pie plate and 1-1/2 works GREAT)
4 eggs
1/2 cup butter (melt if whisking together by hand) (I used Becel and just scooped some in last night, it works fine too if no butter)
1/2 cup flour
1 cup sugar (I use a bit less because I get the big bags of coconut from Costco and it's sweetened)
1 cup unsweetened coconut
2 tsp vanilla

So blend the ingredients and pour into a GREASED 10 inch pie plate. I spray with PAM and it works well.

I let it sit for a few moments to let the flour settle to the bottom for a "crust" which is more like a soggy bread puddingy texture, not a real crust but it's more like it has layers and the top is crusty and crunchy with coconut, creamy custardy middle and the bread pudding bottom.

Then shove into the oven ON THE BOTTOM RACK so the bottom has a chance to brown and set. This improves the pies layering and texture and keeps the coconut from scorching.

It also means you can carry on roasting whatever it is you are doing for dinner on the top rack, yesterday I was roasting 2 chickens for dinner.

Bake for 40 to 50 minutes or till the center is set and a knife comes out clean like you do for any custard.

While the family eats dinner this can cool off and be served still warm and lovely for dessert.

**Michelle** · 04-02-2004, 10:27 AM

This sounds wonderful--thanks. I may bring some to my FIL this weekend--it's one of his favorites

**sunshine** · 04-02-2004, 10:52 AM

Here's my favorite, fast and easy dessert. (I try to always have the ingredients for this on hand)

CLOUD PIES

5 T. lemon juice
1 can sweetened condensed milk (I generally make my own)
1 16- oz. can crushed pineapple, drained
8 oz. whipped topping
1 1/4 c. chopped pecans (we have our own pecan trees)
2 8-inch graham cracker pie shells

Combine lemon juice and condensed milk in bowl; mix well. Add pineapple, whipped topping and pecans; mix well. Spoon into pie shells. Chill until serving time.
Yield: 16 servings

**sunshine** · 04-02-2004, 10:56 AM

I have no idea where this one originated. Our family calls it "Junk", the youth group calls it "Stuff".

One angel food cake, torn into 1 inch pieces.
Juice from one can of fruit cocktail
1 8-oz. container whipped topping.
Mix all ingredients together, spread into a 9"x13" pan and freeze for several hours until firm. Cut into squares andserve frozen.

**sunshine** · 04-02-2004, 11:01 AM

EASY CHERRY DESSERT

2 21-oz. cans cherry pie filling
1 2-layer package white cake mix
1/2 c. melted butter

Spoon pie filling into 9"x13" baking pan. Sprinkle cake mix over top. Drizzle with butter. Bake at 375 degrees for 25 minutes or until golden brown.

I've also used chocolate cake mix, or apple pie filling with spice cake mix.

**canadian gardener** · 04-02-2004, 11:05 AM

mmmm that's the kind of thing I'm talking about!!! THANKS LADIES!!!!

Here is my Granny's peanut butter fudge that just involves melting stuff in a saucepan:

Melt and stir together:
1/2 cup peanut butter
1/2 cup butter
1 regular size packet choco or butterscotch chipits (I use 1-1/2 to 2 cups of the bulk bin chips)
and
1/2 small bag of mini marshmallows (I figure by eye here and I use the big ones, snipped with scissors if I'm getting fussy)

I don't worry too hard about porportions. It works.

Melt and stir till smooth and blended.

Pour into an 8x8 inch greased pan and CUT WHILE STILL WARM then cool and serve.

**sunshine** · 04-02-2004, 12:08 PM

CARAMEL DUMPLINGS

Sauce:

2 c. boiling water
1/2 c. white sugar
2 c. brown sugar
1 T. oleo

Batter:

2 c. flour
1/2 c. sugar
2 t. baking powder
1/4 t. salt
2 T. oleo, softened
3/4 c. milk

Put all the sauce ingredients in a 10"x10" pan and let it simmer lightly while mixing batter.

Mix ingredients for batter well. Drop by teaspoonfuls into the suace as it simmers. Put into 350 degree oven and bake until brown, about 20- 30 minutes.

**canadian gardener** · 04-02-2004, 12:42 PM

sunshine you rock!

**sunshine** · 04-02-2004, 12:47 PM

The caramel dumpling recipe is my standby-- oh dear what can I imake! recipe.

It uses ingredients that most everyone has on hand on a daily basis, tastes great, and doesn't look/taste last minute or "poor".

**canadian gardener** · 04-02-2004, 01:21 PM

Originally posted by sunshine
doesn't look/taste last minute or "poor".

OH AMEN TO THAT SISTER!!!!

I love pulling stuff together at the last minute, from scratch that is really easy, and raking in the compliments cause they know it isn't a mix but only I know it cost less, took about the same effort to put together (sometimes LESS) and tastes so rich!

I can look organized, wealthy AND especially thoughtful for peanuts in time and energy.

That's like when I really score a good deal at the supermarket and on the inside I'm yelling and screaming and jumping up and down "I WIN I WIN"

This is another, just won the lottery feeling that makes me all warm and fuzzy about winning the battles of life.

Life handed me a nasty short payday, and I SHOWED LIFE WHERE TO STUFF IT!!!!

Right on. I get my thrills this way and I gotta try your dumplings, they look great!

Most really really good home cooking is like this. Necessity really is the mother of invention and at the heart of real home cooking!

**AmyMCGS** · 04-02-2004, 01:29 PM

Originally posted by sunshine
EASY CHERRY DESSERT

2 21-oz. cans cherry pie filling
1 2-layer package white cake mix
1/2 c. melted butter

Spoon pie filling into 9"x13" baking pan. Sprinkle cake mix over top. Drizzle with butter. Bake at 375 degrees for 25 minutes or until golden brown.

I've also used chocolate cake mix, or apple pie filling with spice cake mix.

This is almost identical to the "Dump Cake" recipe I use all the time (and was planning to post in this thread!) except that mine uses one can cherry pie filling and one can crushed pineapple. You can also do it with yellow cake mix. I love this recipe, and always have the ingredients in my pantry for quick desserts.

**Guest1** · 04-02-2004, 01:35 PM

yum ladies!! Thanks for the great ideas!!

PS ~ Margery - I LOOOOOOOOOOOOOVE your outlook on things!!

**Strawberry** · 04-03-2004, 06:00 PM

Great looking recipes ladies!

Margery ~ Thanks for reminding me about the Impossible Coconut Pie. I haven't made it in years so yesterday I surprised my family with it. By bed time the pie was gone so I guess that speaks for itself.

**missprimm** · 04-04-2004, 08:23 AM

Flan (baked custard)

1 (14 oz.) can sweetened condensed milk
1 14 oz can evaporated mllk or use regular milk
1 tsp. vanilla extract
6 eggs

Preheat oven to 350°. Mix all ingredients in blender or food processor and pour into a 2 quart baking dish that has been lined with a caramel coating. (Recipe follows.)

Place pan in a larger pan that contains water. Bake 55-65 minutes or until pudding is soft set. Chill. Invert onto platter. Drizzle caramel on top when serving.

Caramel coating:

3/4 C sugar
1/2 C water
Cook in a heavy saucepan over medium heat, stirring until bubbly and caramel brown. Do not burn! Pour into a warm baking dish. Roll dish to coat sides.
If you can't be bothered with the caramel add some ground cinnamon and nutmeg to the mixture instead.

**missprimm** · 04-04-2004, 08:33 AM

Apple Batter Pudding

Serves 4

Butter - 25g (1 oz)
Apples - 450g (1 lb), peeled, cored and thickly sliced
Plain flour - 110g (4 oz)
Sugar - 50g (2 oz)
Ground cinnamon - 1 tsp
Egg - 1
Milk - 300 ml (10 fl oz)

Pre-heat the oven to 220 °C / 425 °F / Gas 7. Place the butter and apples in a 25 x 30 cm (10 x 12 inch) roasting tin. Cook for 10 minutes.
Put flour, milk, sugar, cinnamon and egg into a blender or food processor and blend until smooth. Pour the batter into the roasting tin and bake for 40-45 minutes, until the batter is well risen and golden.
Can substitute other fruits for the apples