dessert casseroles Archives - The Midnight Baker

Apple Raisin Noodle Pudding

Judith Hannemann — Sat, 24 Aug 2013 23:00:00 +0000

Apple Raisin Noodle Pudding (Kugel)

A NYC deli treat easily made at home.

I really forgot how good this is! It’s been years since I had it too.

After I’d done the savory kugel, we’d got to talking about this on my Facebook fan page and I mentioned that they are also made sweet for a dessert. People were interested, so I decided to make one. So glad I did!!

This is also perfect for fall because it includes apples. Feel free to use more apple and more raisins if you wish. Or use any fruit of your choice. If you don’t want cinnamon, just leave it out!!! Easy peasy.

The original calls for cottage cheese, so if you are a purist, substitute the cream cheese for a cup of cottage cheese. I like cream cheese so I used that. I also thought it would be richer and creamier. Not that I dislike cottage cheese, I LOVE the stuff, but in this I just prefer to use another ingredient.

Apple Raisin Noodle Pudding

8 oz (dry) wide egg noodles
8 oz cream cheese, at room temperature
1 cup sour cream
1/2 cup plain greek yogurt
1/2 cup sugar
1/2 tsp cinnamon
4 eggs
1 cup chopped apple
1/2 cup raisins
1/2 cup sliced almonds, toasted (reserve some for topping)
2 tbs cinnamon sugar

NOTE: All sour cream or greek yogurt may be used in place of the mix. Use 1 1/2 cups of either. Also, any nuts may be subbed for the almonds.

In a large pot, bring 4 qt of water to a boil. Add 1 tsp of oil if desired to prevent sticking. Add noodles and cook until they are al dente (slightly undercooked). Drain & rinse under cold water. Set aside.

Preheat oven to 350 degrees F. Spray or grease a 11 x 7-inch baking dish.

In a large bowl, beat cream cheese, sour cream and yogurt until smooth. Add eggs, one at a time, beating well after each addition. Add sugar and beat well.

Stir in the chopped apple, raisins and most of the nuts (reserve about 1-2 tbs for topping). Fold in the noodles, combining well and make sure all the noodles are coated with the cream mixture.

Turn into prepared dish. Top with remaining nuts and sprinkle top with 2 tbs cinnamon sugar,

Bake at 350 degrees F for 30-40 minutes, or until center is set and top is light golden brown.

Remove from oven and let cool for 15 minutes before serving. May be served hot, warm or chilled. Reheats well in microwave.

Serves 8-10

Loaded with delicious fruit and nuts

Apple Raisin Noodle Pudding

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Lemon Eclair Dessert Casserole

Judith Hannemann — Sun, 26 May 2013 23:00:00 +0000

Lemon Eclair Dessert Casserole

Light and lemony. Perfect summer dessert. Easy & low-cal too!

Nothing better for a summer dessert or for the finale of a BBQ or picnic!

It starts with lemon sandwich cookies with a delicious quick mousse sandwiched in between!

Easy to make and even easier to eat. Vanilla pudding may be substituted in a pinch and it makes an 11 x 7- inch dish.

Lemon Eclair Dessert Casserole

32 lemon sandwich cookies, separated
1 pkg lemon instant pudding
1 3/4 cups milk
2 tsp lemon zest
2 cups whipped topping
2 tbs hot fudge sauce
2 tbs caramel sauce

Prepare pudding as for pie filling (package contents with 1 3/4 cups milk). Chill until set; about 30 minutes. Fold in the lemon zest and the whipped topping.

Lay half of the separated lemon cookies on the bottom of an 11 x 7-inch pan.

Spread half of the pudding mixture over the cookies. Lay the remaining cookies over the pudding. Spread the remaining pudding mixture over the cookies.

Drizzle the fudge sauce and caramel sauce over the top of the dessert. Chill very well, about 1-2 hours.

Serves 6

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Dump Cake

Judith Hannemann — Sun, 21 Apr 2013 23:00:00 +0000

Dump Cake

What can be easier than a dump cake? Not exactly a “cake” but a great and easy dessert. Pass the cream!

I always thought the name for this dessert was weird because it’s not exactly a cake, although it does use cake mix.

The “dump” comes from that you just dump the ingredients in a baking dish and let ‘er rip. There’s many different combos to use here. Mine uses crushed pineapple, cherry pie filling and yellow cake mix.

Wonderful dessert

Whatever strikes your fancy here will do, as long as you like all the flavors involved. I tried it once with white cake mix and apple pie filling…to me, WAY too sweet so I gave it to a friend thinking one of her 8 kids (no, not a typo, she has 8 kids LOL) might like it. Anyway, she did and none of her 8 kids ever saw it…

By and large this is the “classic” way to make it. I just reduce the fruit part to one can each and add additional toppings. I also make this in a deep 2-quart round casserole, but an 11 x 7 will do just as nicely. I also reduce the butter to 1/2 cup, but it will be really decadent with 1 cup of melted butter spread on top.
Here is the pan I used. A Pillivuyt 2 QT deep gratin. This will never EVER craze, crack or discolor.

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Dump Cake

Want something to celebrate fall that’s easy to make? Well, look no further than this caramel apple dump cake.

Prep Time10

Cook Time40

Total Time50

Course: cakes, Comfort Foods, desserts

Cuisine: American

Keyword: apple dump cake, caramel

Servings: 8 -10

Calories: 504kcal

Author: Judith Hannemann

Ingredients

1 box yellow cake mix
20 oz can crushed pineapple
1 can cherry pie filling
1/2 cup 1 stick butter, melted
1/2 cup coconut
1/4 cup sliced almonds

Instructions

Preheat oven to 350 degrees. No need to grease or spray, but feel free if you’d like to do this.
Empty the cans of pineapple (yes, even the juice) and cherry pie filling in the baking dish. Stir to combine the fruit.
Distribute dry cake mix evenly over fruit in the baking dish. Pour melted butter evenly over the dry cake mix (you can help this by using a rubber spatula to spread the melted butter). Top with coconut and sliced almonds.
Bake at 350 for 30-40 minutes or until fruit begins to bubble up through the cake mix and the top is golden brown. Serve warm or chilled. Cream is nice poured on top.

Nutrition

Dump Cake

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Peach Crisp (aka “The Peach Thing”)

Judith Hannemann — Tue, 16 Apr 2013 23:00:00 +0000

Peach Crisp

Onward and upward on my budget series. Here I use the frozen peaches from the dollar store.

My friends on Facebook were asking me what I was going to do with the other food I bought for the SNAP challenge I took for Food Bloggers Against Hunger for The Giving Table.

Since a lack of freezer space forced me to remove the peaches to the fridge for a more expensive cut of meat, I decided a dessert may be in order so I could use these now-defrosted peaches.

Years ago, when I was all into “healthy” and all that (insert laugh here), I’d make fruit crisps with very little sugar, fat and simple carbs (i.e. white flour) and use oatmeal for a granola-type topping. I decided to do that again.

So, I told my friends I’m gonna do a “peach thing.” Then later that I was off to make the “peach thing.” One friend said, “Hey you ought to name it that.” Great idea, but I try to make this blog search engine friendly so I needed something more pointed and yes, generic.

Therefore, I call it “Peach Crisp” but it can also be known as “The Peach Thing.” Yes it can Julie Armstrong LOL. Just for you!

Peach Crisp

10 oz frozen peaches (no sugar added), defrosted
1/4 cup sugar
1 tbs flour
1/4 tsp. cinnamon or allspice
1 cup quick oats
3 tbs flour
2 tbs cold butter
2 tbs sugar
2 tbs brown sugar

Preheat oven to 350 degrees. Spray 4 individual casserole dishes (ramekins) with non-stick spray (you can use a 1 quart casserole dish as well).

Mix peaches with sugar, cinnamon/allspice and flour. Set aside.

In a separate bowl, combine oats, butter, sugar and flour. Cut in butter until it’s the size of small peas.

Place peaches in prepared pan(s). Top with oatmeal crumbs & sprinkle with the brown sugar.

Bake for 30-40 minutes, or until fruit juice begins bubbling from the sides of the casserole and the crumbs are lightly browned.

Serves 4

You can substitute whole wheat flour for the white in this for extra nutrition and fibre.

Peach Crisp

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