Recipes
Our collection of Dessert recipes are listed below.
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
If you'd like to ask us a question, submit a recipe, or just say hi,
you can reach us at:
[email protected]
you can reach us at:
[email protected]
~ Pastries & Pies ~
20 graham crackers
1/2 cup margarine or butter, melted
1 TBSP sugar (+ a little more if needed)
Pat into a 9x9 inch pan.
Beat 2 eggs
1/2 cup sugar
1 pkg. cream cheese (large)
Bake 20 minutes at 375 degrees
Put one can cherry pie mix on top.
1/2 cup margarine or butter, melted
1 TBSP sugar (+ a little more if needed)
Pat into a 9x9 inch pan.
Beat 2 eggs
1/2 cup sugar
1 pkg. cream cheese (large)
Bake 20 minutes at 375 degrees
Put one can cherry pie mix on top.
2 cups (1 16 oz can) pumpkin
1 can condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp. salt
1/2 tsp ginger
1/2 tsp nutmeg
Whipped cream
Nuts
Pillsbury Ready Made piecrust
Preheat oven to 425 degrees F.
In large bowl combine filling ingredients, then pour into pie shell.
Bake 15 minutes at 425 degrees F., then reduce oven temperature to 350 degrees F., and bake 25-30 minutes. Pie is done when toothpick inserted in center comes out clean.
Cool before cutting, serve with vanilla ice cream or whipped topping with or with out nuts if desired.
(Makes one nine-inch pie-double the recipe for two pies)
1 can condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp. salt
1/2 tsp ginger
1/2 tsp nutmeg
Whipped cream
Nuts
Pillsbury Ready Made piecrust
Preheat oven to 425 degrees F.
In large bowl combine filling ingredients, then pour into pie shell.
Bake 15 minutes at 425 degrees F., then reduce oven temperature to 350 degrees F., and bake 25-30 minutes. Pie is done when toothpick inserted in center comes out clean.
Cool before cutting, serve with vanilla ice cream or whipped topping with or with out nuts if desired.
(Makes one nine-inch pie-double the recipe for two pies)
Submitted by KS
1 stick butter or margarine
1 cup flour
1 cup milk
1 cup sugar
fruit (1 med can)
Melt butter or margarine and pour into a 8-inch square cake pan. Add the other ingredients except for the fruit and stir. Add fruit. Bake at 325 - 350 degrees until golden brown. (Aprox. 25 minutes.)
1 stick butter or margarine
1 cup flour
1 cup milk
1 cup sugar
fruit (1 med can)
Melt butter or margarine and pour into a 8-inch square cake pan. Add the other ingredients except for the fruit and stir. Add fruit. Bake at 325 - 350 degrees until golden brown. (Aprox. 25 minutes.)
Submitted by KittyLynne
1 package angel food cake mix, dry
1 can leon pie filling
1 cup coconut
Mix all together and spread in a lightly greased jelly roll pan. Bake 25 minutes at 350 degrees. May frost with a lemon glaze of powdered sugar and lemon juice.
1 package angel food cake mix, dry
1 can leon pie filling
1 cup coconut
Mix all together and spread in a lightly greased jelly roll pan. Bake 25 minutes at 350 degrees. May frost with a lemon glaze of powdered sugar and lemon juice.
1/2 package (4 ounces) cream cheese
1 1/2 cups cold milk
2 packages (4 serving size) Jello lemon instant pudding mix
1 tub (8 ounces) Cool Whip
1 shortbread or graham cracker pie crust
1 cup blueberries, raspberries, *or* sliced strawberries
Beat cream cheese in a large bowl with a wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mixes, beat 2 minutes or until smooth. Immediately stir in 1/2 of the Cool Whip. Spoon into crust. Top with remaining Cool Whip. Refrigerate 3 hours or until set. Garnish with desired berries.
1 1/2 cups cold milk
2 packages (4 serving size) Jello lemon instant pudding mix
1 tub (8 ounces) Cool Whip
1 shortbread or graham cracker pie crust
1 cup blueberries, raspberries, *or* sliced strawberries
Beat cream cheese in a large bowl with a wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mixes, beat 2 minutes or until smooth. Immediately stir in 1/2 of the Cool Whip. Spoon into crust. Top with remaining Cool Whip. Refrigerate 3 hours or until set. Garnish with desired berries.
1 pie crust
1/2 cup white sugar
1/3 cup brown sugar
3 TBSP flour
Fresh peaches, peeled and sliced
Butter
Mix sugars and flour together. Sprinkle some of this on the bottom of the unbaked pie crust. Fill very full with peaches, Sprinkle rest of mixture on top. Dot with plenty of butter. Bake at 400 degrees 10 minutes, then 325 degrees until tender.
1/2 cup white sugar
1/3 cup brown sugar
3 TBSP flour
Fresh peaches, peeled and sliced
Butter
Mix sugars and flour together. Sprinkle some of this on the bottom of the unbaked pie crust. Fill very full with peaches, Sprinkle rest of mixture on top. Dot with plenty of butter. Bake at 400 degrees 10 minutes, then 325 degrees until tender.
Submitted by KL
2 cups self-rising flour
1/2 cup brown sugar (packed)
1/2 cup butter, softened (or margarine)
10 cups gooseberries (you can use other fruits, such as apples, blackberries, etc.)
1 cup sugar
Prepare the fruit and place in a bowl. Add the sugar.
In another bowl, use a fork to mix the butter into the flour (you want it to look like breadcrumbs). Add the brown sugar and mix.
Place the fruit into a baking dish and cover with the crumb-like mixture.
Bake in a preheated 350 degree oven for 45 minutes.
Good served with whipped cream or ice cream.
2 cups self-rising flour
1/2 cup brown sugar (packed)
1/2 cup butter, softened (or margarine)
10 cups gooseberries (you can use other fruits, such as apples, blackberries, etc.)
1 cup sugar
Prepare the fruit and place in a bowl. Add the sugar.
In another bowl, use a fork to mix the butter into the flour (you want it to look like breadcrumbs). Add the brown sugar and mix.
Place the fruit into a baking dish and cover with the crumb-like mixture.
Bake in a preheated 350 degree oven for 45 minutes.
Good served with whipped cream or ice cream.
Submitted by KS
Graham Cracker Crust (recipe follows, or you can use a pre-made graham cracker crust)
1 quart (2 pints) vanilla ice cream, softened
1/2 can (12 ounce size) frozen pink lemonade concentrate, thawed
1 container (4 ounces) frozen whipped topping, thawed (Cool-Whip)
Few drops red food color, if desired
Prepare, bake and cool graham cracker crust
Mix ice cream, lemonade concentrate, whipped topping and food color in a large bowl. Mound ice cream mixture into crust. Cover and freeze 4 hours or until firm.
Let pie stand at room temperature for a few minutes before cutting. (If pie has been frozen longer than 4 hours, let stand about 10 minutes before serving.) Store wrapped tightly in freezer.
Graham Cracker Crust
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 TBSP sugar
Heat oven to 350 degrees. Mix all ingredients. Reserve about 2 TBSP to sprinkle over top of pie if desired. Press mixture firmly against bottom and side of pie plate, 9 x 1 1/4 inches. Bake about 10 minutes or until light brown. Cool completely, about 30 minutes.
Graham Cracker Crust (recipe follows, or you can use a pre-made graham cracker crust)
1 quart (2 pints) vanilla ice cream, softened
1/2 can (12 ounce size) frozen pink lemonade concentrate, thawed
1 container (4 ounces) frozen whipped topping, thawed (Cool-Whip)
Few drops red food color, if desired
Prepare, bake and cool graham cracker crust
Mix ice cream, lemonade concentrate, whipped topping and food color in a large bowl. Mound ice cream mixture into crust. Cover and freeze 4 hours or until firm.
Let pie stand at room temperature for a few minutes before cutting. (If pie has been frozen longer than 4 hours, let stand about 10 minutes before serving.) Store wrapped tightly in freezer.
Graham Cracker Crust
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 TBSP sugar
Heat oven to 350 degrees. Mix all ingredients. Reserve about 2 TBSP to sprinkle over top of pie if desired. Press mixture firmly against bottom and side of pie plate, 9 x 1 1/4 inches. Bake about 10 minutes or until light brown. Cool completely, about 30 minutes.
Crust:
1 cup + 2 tbls all-purpose flour
1/4 tsp salt (if you use salted butter, leave out this salt.)
1/4 cup (1/2 stick) cold unsalted butter
1/4 cup chilled vegetable shortening
1 to 3 tablespoons ice water
Cheesecake Filling:
8 ounces cream cheese, softened
1/3 cup sugar
1 egg, lightly beaten
1 tsp vanilla 1/4 cup diced candied ginger (optional)
Pumpkin Filling:
3/4 cup sugar
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 15-ounce can pumpkin (use plain pumpkin and not pie filling)
1 cup light cream or evaporated milk
3 eggs, lightly beaten
Crust:
In a small mixing bowl, whisk together the flour and salt. Using a pastry blender, pastry fork, your fingers or a mixer (or food processor), cut in the butter and shortening till the mixture is crumbly. Drizzle on the ice water a tablespoon at a time, tossing to distribute it well. As soon as the mixture is cohesive enough to stick together, gather it into a ball, flatten the ball into a 1-inch thick disk, wrap it in plastic wrap and refrigerate for 1 hour, or overnight.
Remove the crust from the refrigerator, allow it to rest at room temperature till it's warm enough to work with (10 to 30 minutes). Flour your work surface, roll the crust into a 13-inch round. Transfer it to a 9 inch, deep dish (at least 1 1/2 inches) pie plate. Place the crust into the plate, then crimp the edges. If you're using a smaller pie plate, you may have too much filling - just put the extra in a smaller dish (like a custard cup) and bake.
Cheesecake Filling:
Place cream cheese in a mixing bowl. Allow it to warm to room temperature, then add the sugar and beat untill fairly smooth. Stir in the egg, vanilla and ginger, then spoon the filling into the pie crust.
Pumpkin Filling:
In a medium-size mixing bowl, whisk together the sugar, salt and spices. Add the pumpkin, cream or evaporated milk, and eggs, whisk gently until smooth. (Don't overbeat, just be sure it's thoroughly combined.) Gently spoon the pumpkin filling atop the cheesecake layer, filling within 1/4-inch of the top of the crust. Note: Do this carefully at first, so as not to disturb the cheesecake layer. If you have left over filling, put the extra in a smaller dish (like a custard cup) and bake.
Place the pie in a preheated 425 degree F. oven, and bake it for 15 minutes. Reduce the oven temperature to 350 degrees F., and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly. The pie is done when it looks set, but still wobbles a bit in the center when you jiggle it. Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it untill ready to serve. Good topped with whipped cream or vanilla ice cream.
Yields: 10 to 12 servings.
1 cup + 2 tbls all-purpose flour
1/4 tsp salt (if you use salted butter, leave out this salt.)
1/4 cup (1/2 stick) cold unsalted butter
1/4 cup chilled vegetable shortening
1 to 3 tablespoons ice water
Cheesecake Filling:
8 ounces cream cheese, softened
1/3 cup sugar
1 egg, lightly beaten
1 tsp vanilla 1/4 cup diced candied ginger (optional)
Pumpkin Filling:
3/4 cup sugar
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 15-ounce can pumpkin (use plain pumpkin and not pie filling)
1 cup light cream or evaporated milk
3 eggs, lightly beaten
Crust:
In a small mixing bowl, whisk together the flour and salt. Using a pastry blender, pastry fork, your fingers or a mixer (or food processor), cut in the butter and shortening till the mixture is crumbly. Drizzle on the ice water a tablespoon at a time, tossing to distribute it well. As soon as the mixture is cohesive enough to stick together, gather it into a ball, flatten the ball into a 1-inch thick disk, wrap it in plastic wrap and refrigerate for 1 hour, or overnight.
Remove the crust from the refrigerator, allow it to rest at room temperature till it's warm enough to work with (10 to 30 minutes). Flour your work surface, roll the crust into a 13-inch round. Transfer it to a 9 inch, deep dish (at least 1 1/2 inches) pie plate. Place the crust into the plate, then crimp the edges. If you're using a smaller pie plate, you may have too much filling - just put the extra in a smaller dish (like a custard cup) and bake.
Cheesecake Filling:
Place cream cheese in a mixing bowl. Allow it to warm to room temperature, then add the sugar and beat untill fairly smooth. Stir in the egg, vanilla and ginger, then spoon the filling into the pie crust.
Pumpkin Filling:
In a medium-size mixing bowl, whisk together the sugar, salt and spices. Add the pumpkin, cream or evaporated milk, and eggs, whisk gently until smooth. (Don't overbeat, just be sure it's thoroughly combined.) Gently spoon the pumpkin filling atop the cheesecake layer, filling within 1/4-inch of the top of the crust. Note: Do this carefully at first, so as not to disturb the cheesecake layer. If you have left over filling, put the extra in a smaller dish (like a custard cup) and bake.
Place the pie in a preheated 425 degree F. oven, and bake it for 15 minutes. Reduce the oven temperature to 350 degrees F., and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly. The pie is done when it looks set, but still wobbles a bit in the center when you jiggle it. Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it untill ready to serve. Good topped with whipped cream or vanilla ice cream.
Yields: 10 to 12 servings.
2 good cups cut rhubarb
1 box frozen strawberries, thawed and poured over
2/3 stick margarine (1/3 cup)
1 big cup brown sugar
1/2 cup flour
Mix real well. Sprinkle over fruit mixture. Bake at 350 degrees until brown on top and bubbly around edges. (Fresh peaches and raspberries may be substituted.)
1 box frozen strawberries, thawed and poured over
2/3 stick margarine (1/3 cup)
1 big cup brown sugar
1/2 cup flour
Mix real well. Sprinkle over fruit mixture. Bake at 350 degrees until brown on top and bubbly around edges. (Fresh peaches and raspberries may be substituted.)
3 eggs
2 8-ounce packages cream cheese, softened
3 tablespoons margarine, melted
2 cups crushed chocolate cookie crumbs
3 tablespoons cornstarch
1 teaspoon almond extract
1 14 oz can chocolate sweetened condensed milk
1 21 oz can cherry pie filling
Put cherry pie filling in refrigerator to chill. Preheat oven to 325 F. Grease a nonstick 9 inch pan, and sprinkle the cookie crumbs on the bottom. Pat it down.
Put cream cheese in large bowl and with an electric mixer, beat until smooth. Gradually beat in condensed milk until smooth.
Add cornstarch and almond extract, then mix well. Add eggs and continue to beat until the mixture becomes even more smooth. Pour mixture on top of cookie crumb crust.
Bake for 55 minutes or until almost set. Let pie cool before running a knife around the sides to loosen the pie from the pan.
The release the pie from the pan. Cover the pie and chill it for at least one hour. Top with chilled cherry pie filling.
Feed it to your loved one with a spoon. :)
2 8-ounce packages cream cheese, softened
3 tablespoons margarine, melted
2 cups crushed chocolate cookie crumbs
3 tablespoons cornstarch
1 teaspoon almond extract
1 14 oz can chocolate sweetened condensed milk
1 21 oz can cherry pie filling
Put cherry pie filling in refrigerator to chill. Preheat oven to 325 F. Grease a nonstick 9 inch pan, and sprinkle the cookie crumbs on the bottom. Pat it down.
Put cream cheese in large bowl and with an electric mixer, beat until smooth. Gradually beat in condensed milk until smooth.
Add cornstarch and almond extract, then mix well. Add eggs and continue to beat until the mixture becomes even more smooth. Pour mixture on top of cookie crumb crust.
Bake for 55 minutes or until almost set. Let pie cool before running a knife around the sides to loosen the pie from the pan.
The release the pie from the pan. Cover the pie and chill it for at least one hour. Top with chilled cherry pie filling.
Feed it to your loved one with a spoon. :)
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