12 Delicious Desserts For Every Sweet Tooth (2024)

Tasty Cakes

Preheat oven to 300 F.

Mix together:

4 eggs
2 cups sugar
2 cups flour
1 teaspoon vanilla
Pinch of salt
1 cup milk
1 teaspoon baking powder
2 tablespoons oil

Pour into a greased cookie sheet with sides (13x9-inch or larger). Bake 25 minutes.

While cake is still hot, spread 18-ounce jar of creamy peanut butter on top. Place in refrigerator until it sets.

Melt:

12 ounces milk chocolate chips

Pour over hard peanut butter. Cut it immediately so chocolate doesn’t crack.

Nancy Grimmel, Jarrettsville, Maryland

Peanut Butter Streusel Pie

1 cup sugar, scant
3 cups milk

Heat sugar and milk in kettle until almost boiling. Meanwhile, blend in blender:

1 cup milk
3 eggs
1/4 cup flour
1/4 cup corn starch and a pinch of salt

Pour mixture into kettle and stir until thickened. Add:

1 tablespoon butter

Let simmer 3 minutes. Cool.

For crumbs, mix:

1/3 cup peanut butter
2/3 cup confectioners’ sugar

Pat into 2 baked pie crusts, reserving some crumbs for topping.

8-ounces whipped topping

Mix 1/3 of whipped topping into cooled custard. Pour custard into pie pans. Top with remaining whipped topping and sprinkle with reserved crumbs.

Sharon Hoover, Bethel, Pennsylvania

Cherry Oreo Dessert

2-1/2 cups crushed Oreo cookies
1/4 cup melted butter

Mix together and press into a 9x13-inch pan.

8 ounces cream cheese, softened
8 ounces whipped topping
1/2 cup confectioners’ sugar

Beat until smooth and spread over crust. Top with:

1 quart cherry pie filling

Refrigerate.

Sharon Hoover, Bethel, Pennsylvania

White Chocolate Lasagna

Crust:

1 package Golden Oreos
6 tablespoons butter, melted

Filling:

East Key Lime Pie

One graham cracker crust

Filling:

8 ounces cream cheese, softened
1/3 cup sugar
1/3 cup lime juice
8 ounces whipped topping

Beat cream cheese, sugar and lime juice until fluffy. Fold in whipped topping. Fill pie crust. Refrigerate until firm.

This is a quick, easy and refreshing dessert. I like to add some green food coloring to the filling to make it a nice, light green. Enjoy!

The Stauffers, Lyndonville, New York

Chocolate Pie

1 cup semi-sweet chocolate chips
3 tablespoons strong coffee
1 teaspoon vanilla
1 cup heavy whipping cream or 1 (8- ounce) container whipped topping
Chopped nuts, optional
1 regular or graham cracker pie crust

Melt chocolate chips in a double boiler over hot, but not boiling water. Stir in coffee until smooth. Remove from heat; stir in vanilla. Cool. If using heavy cream, beat cream in another bowl; fold into chocolate mixture. Pour in pie shell. Sprinkle in nuts, if desired.

A delicious dessert for coffee and chocolate lovers.

The Stauffers, Lyndonville, New York

Creamy Strawberry Crepes

1 (8-ounce) package cream cheese, softened
1-1/4 cups confectioners’ sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 cup heavy cream, whipped
3-1/2 cups sliced strawberries
8 (8-inch) crepes

Combine softened cream cheese, sugar, lemon juice and vanilla. Mix until well blended. Fold in whipped cream. Fill each crepe with 1/3 cup fruit and about 1/3 cup cream cheese mixture. Roll up and top with remaining cream cheese mixture and remaining fruit.

Krystal Lynn Leid, Ephrata, Pennsylvania

Chocolate Cake with Gooey Frosting

Cake:

1/2 cup baking cocoa
1-1/4 cups unsifted flour
1/2 cup boiling water
1-1/2 teaspoons baking soda
2/3 cup shortening
1/2 teaspoon salt
1-3/4 cups sugar
1-1/3 cups buttermilk
1 teaspoon real vanilla
2 beaten eggs

Stir together the cocoa and boiling water in a small bowl until smooth; set aside. Cream the shortening, sugar and vanilla in a large mixing bowl. Blend in the eggs. Combine the flour, baking soda and salt. Add this alternately with the buttermilk to the creamed mixture. Blend in the reserved cocoa mixture. Pour batter into 2 greased and floured 9-inch cake pans. (Sue lines these with parchment paper and regreases and flours these.) Bake in a preheated 350 F oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pans. Cool completely before frosting.

Gooey frosting:

1-1/2 cups brown sugar
4 tablespoons water
3 egg whites

Cook the above in the top of a double boiler and beat until still. Frost the layers.

This was my mother-in-law’s recipe and a family favorite.

Sue Gray, Sterling, Connecticut

Peanut Butter Swirl Bars (Gluten Free)

1/2 cup peanut butter
1/3 cup butter, softened
3/4 cup brown sugar
3/4 cup sugar
3 eggs
2 teaspoons vanilla
1 cup brown rice flour
1 teaspoon baking powder
1/4 teaspoon salt
6 ounces chocolate chips

Preheat oven to 350 F. In a large bowl, combine peanut butter, brown sugar and sugar. Beat until creamy. Gradually add eggs and vanilla. In small bowl, combine flour, baking powder and salt. Blend into peanut butter mixture. Spread into a 9x13-inch pan. Sprinkle chocolate chips on top. Place in oven for 5 minutes. Remove from oven and run a knife through to marble it. Return to oven and bake 20-30 minutes.

Delicious!

Rosanna Martin, Penn Yan, New York

Rhubarb Bars

Crust:

2 cups flour
1/2 cup yogurt
1 cup cold butter

Middle:

1-1/2 cups sugar
7 tablespoons butter
1 cup milk
3 beaten eggs
5 cups finely chopped rhubarb

Topping:

6 ounces cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
1 cup whipped topping

Mix together crust ingredients and press into a 9x13-inch pan. Bake at 350 F for 10 minutes.

Mix together middle layer ingredients. Pour over crust. Bake 45 minutes to 1 hour. Cool.

Mix topping ingredients. Spread on top.

Enjoy! This is a family favorite.

Rosanna Martin, Penn Yan, New York

Milkshake

1 cup frozen bananas
1 cup frozen sweet cherries
3 to 4 cups milk

Blend well. Serve immediately.

Marietta Oberholtzer, Mifflinburg, Pennsylvania

Apple Goodie

1-1/2 cups sugar
2 tablespoons flour
Pinch of salt
1 teaspoon cinnamon
1-1/2 quarts sliced apples

Mix sugar, flour and cinnamon together; add to apples and mix. Put in bottom of a greased 9x13-inch pan.