Divine Desserts



"Any of these Divine Desserts would be the perfect ending to your End-of-Summer Bash (although they would be delicious any time of the year)!"

 

*Just click on the links below each picture to see the recipes.

Mocha Cupcakes

 

Pineapple Drop Cookies

 

Key Lime Cupcakes

 

Almond Peach Cobbler

 

Pink Lemonade Cupcakes

 

Happy Labor Day & Happy Eating!

Cabbage Burgers

"I have eaten these cabbage burgers all my life and I love them!  The original recipe was time consuming because it used homemade bread dough.  My aunt adapted the original recipe to make it easier and quicker and luckily she shared her recipe with me.  I made them for the first time recently and my husband and I devoured them.  They are a delicious and hearty family-friendly dinner and I hope your family loves them as much as we do."

Dough rolled out and ready for filling

Browned meat and cabbage mixture

Stuffed rolls

Rolls doubled in size, basted with butter & ready for baking

Just out of the oven

Ready to enjoy

1 (24 count) bag of Rhodes frozen Texas Rolls
2 pounds hamburger or a combination of 1 pound of hamburger and 1 pound sausage (My Aunt uses a package of Jimmy Dean Sausage with Sage.)
1 onion, diced
garlic salt, pepper, dried thyme and dried basil, to taste (I used a teaspoon of garlic salt, 1/2 teaspoon each of pepper, thyme and basil.)
1 (14 ounce) package of shredded cabbage or coleslaw mix (cabbage and carrots)
4 Tablespoons butter, melted (for basting)

Allow frozen rolls to thaw for about 45 minutes so that the dough becomes pliable.  (I placed the frozen rolls on waxed paper to thaw.)  While the rolls are thawing, brown hamburger (or hamburger and sausage) with onion and seasonings.  Pour into a colander to drain well.  Return to the pan and add shredded cabbage.  Cover and cook until cabbage is softened, about 15 minutes. 

Roll out each roll and place some of the meat mixture (2-3 Tablespoons) in the middle.  Stretch  dough up and around meat mixture and pinch closed.  Place the rolls seam-side down into two greased 9x13 pans, 12 rolls per pan.  Place pans in a warm place and allow rolls to raise until doubled in size, about 1-2 hours.  Brush rolls with melted butter and bake at 350 degrees for 20-30 minutes or until golden brown.  Remove from the oven and take rolls out of pans immediately to avoid the rolls becoming soggy.  Serve warm.  ENJOY!

TIP:  I have always dipped these yummy rolls in ketchup, but you can also eat them plain.

Lemon Bar Biscotti

"If You love Lemon Bars, You will LOVE, LOVE, LOVE this Biscotti!  It's so yummy with coffee in the morning or with tea at the end of the day and it makes a delicious dessert too."

1-1/4 cups sugar
1 stick or 1/2 cup butter, softened
2 eggs
zest from 2 lemons, 2-3 teaspoons
2 Tablespoons fresh lemon juice
3-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees.  In the bowl of a stand mixer, cream together sugar and butter.  Add  eggs, lemon zest and lemon juice.  Stir in flour, baking powder and salt and mix until combined.  Divide the dough into two equal portions.  Roll out each portion and shape into 10x3 inch rectangles and place on an ungreased baking sheet.  Bake for 20 minutes.  Cool on baking sheet for 15 minutes.

After cooling, cut each rectangle crosswise into 1/2-inch slices.  Place slices cut sides down on cookie sheet.  Bake for an additional 10-15 minutes or until light golden brown.  Remove from the cookie sheet and allow to cool on wire racks.  Drizzle with or dunk ends in Lemon Drizzle (Recipe follows).

Lemon Drizzle:
1 (11 ounce) package of white chocolate chips
1 Tablespoon shortening
1 teaspoon lemon extract
10 drops of yellow food coloring
1 Tablespoon vegetable oil
Powdered sugar for dusting

Melt white chocolate chips with shortening in a saucepan on low heat.  Remove from heat and add extract and food coloring.  Mixture will become thick so stir in vegetable oil to thin into a drizzling consistency.  Drizzle over cooled biscotti or dunk ends of biscotti into melted chocolate.  Allow Lemon Drizzle to set and then dust biscotti with powdered sugar.  Serve with coffee, tea or enjoy as a yummy dessert.