DESSERT

Deserts


BEST PUMPKIN BREAD EVER

From the Kitchen of: Rose 

Preheat oven to 350°

Yield 5-6 small loaf pans (oiled and floured)

Ingredients:

4 ½ cups Sugar
¾ tsp. Baking Powder
3 tsp. Baking Soda
2 ½ tsp. Salt
1 ½ tsp. Cloves, Cinnamon, & Nutmeg
5 cups Flour

1 ½ cups cold Water
1 ½ cups Vegetable Oil
6 Eggs
1 large Can Pumpkin Puree (3 cups)
1 cup Nuts if desired
1 cup Raisins if desired



Directions:

Mix all dry ingredients in bowl. Add wet ingredients and mix well. Add nuts and raisins. Pour in prepared bread pans and bake I hour to 1 ½ hours check with toothpick after 1 hour.

Note:
(I have made with fresh pumpkin steamed and pureed and it is awesome, same amount 3 cups.)


Compliments of Marco's Meats & Deli 586-772-1699

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CHOCOLATE BUNDT CAKE




Ingredients

1 (18.5 oz.) package chocolate cake mix (no pudding in mix)
1 (3.4 oz.) package instant chocolate pudding mix
¾ cup vegetable oil
4 eggs
1 cup carbonated beverage (prefer coke)


Directions

Preheat oven to 350° F. Grease and flour 10 inch bundt pan.
In large bowl combine dry cake mix and dry pudding mix. Mix together well.
Stir in oil, beat in eggs one at a time, then stir in soda.
Pour batter into prepared pan. Bake in preheated oven for 45 minutes.
Allow to cool.

I drizzle lemon glaze over it.


Compliments of Marco's Meats & Deli 586-772-1699
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CHOCOLATE PEANUT BUTTER PRETZEL BARS

Ingredients:

2 cups finely crushed pretzels
2/3 cup butter, melted
1/4 cup sugar
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
2 cups cold milk
1 cup PLANTERS Creamy Peanut Butter, divided
1-3/4 cups thawed COOL WHIP Whipped Topping, divided
2 bananas, sliced
24 miniature pretzel twists


Directions:

Heat oven to 350°F. Mix first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 10 min.; cool completely. Meanwhile, beat dry pudding mixes, milk and 3/4 cup peanut butter in medium bowl with whisk until well blended. Stir in 3/4 cup COOL WHIP.
Spread 3/4 cup peanut butter mixture over crust; top with bananas and remaining peanut butter mixture.
Whisk remaining peanut butter and half of the remaining COOL WHIP in separate medium bowl until well blended. Stir in remaining COOL WHIP; spread over dessert. Refrigerate 2 hours. Top with whole pretzels just before serving.


Note:
You will need to crush about 6 cups miniature pretzel twists to get the 2 cups finely crushed pretzels to make crust.

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CHRISTMAS CRANBERRY PIE

Preheat oven to 325° F

Ingredients:

1/2 box washed fresh cranberries
Chopped walnut meats
1/2 c. sugar
2 eggs, beaten well
1 c. sugar
1 c. flour
1 1/2 sticks melted butter


Directions:

Grease 10 inch pie plate. Cover bottom of the pie plate with cranberries. Sprinkle generously with chopped walnut meats and add 1/2 cup sugar over cranberries and nuts. Beat eggs well; gradually add 1 cup sugar and beat again. Add flour and butter to egg and sugar mixture. Beat again. Pour over cranberries and bake at 325 degrees for 45 to 60 minutes (until top is golden brown). Serve warm, with generous portions of vanilla ice cream on top. This is really delicious.

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COFFEE CAKE
From the Kitchen of Rose



Preheat oven to 350°

Ingredients:
2 sticks margarine
1 cup sugar
3 eggs
1 cup sour cream
3 tsp. baking soda
2 1/2 cups flour
1 tbs. vanilla

Topping:
1/2 cup sugar
3 tbs. cinnamon
1/2 cup ground nuts
(keep topping separate

Instructions:
Mix margarine, sugar & eggs - cream together
Add rest of ingredients and mix well
Grease and flour a tube pan (one that center comes out)
Put half the batter in and spread evenly
Sprinkle 3/4 of the topping around
Add remaining batter and sprinkle with rest of topping
Bake at 350° for 50-60 minutes
When cake is done, let cool for 15 min.
Remove cake using center ring and put on plate
ONE OF OUR FAVORITES THAT MOM MAKES!
Compliments of Marco's Meats & Deli 586-882-1699
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Chocolate Cherry Bombs

Ingredients:

1/3 cup boiling water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1 can (5 oz.) evaporated milk
2 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
14 maraschino cherries with stems, drained


Directions:
Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
Microwave evaporated milk and chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is melted and mixture is blended, stirring each minute. Add to gelatin; whisk until blended.
Pour into 14 (3 oz.) paper cups sprayed with cooking spray. Refrigerate 15 min.
Top with cherries, pressing in slightly to stick. Refrigerate 20 min. or until firm. Unmold to serve.

Note:
Substitute mini muffin pan or ice cube tray for paper cups.
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Chocolate Pumpkin Bundt Cake
Cocoa and cinnamon pair with pumpkin to make a moist and rich chocolate Bundt cake. Frost this flavorful cake with an orange tinted vanilla icing or dust with powdered sugar.

Ingredients:

2 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
8 ounces unsalted butter

1 1/2 cups packed light brown sugar
1 cup granulated sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1 can (15 ounces) sold pack pumpkin

Instructions:

Grease and flour a 12-cup Bundt cake pan. Heat oven to 325°.
In a bowl combine the flour, cocoa powder, baking powder, soda, salt, cinnamon, and nutmeg. In a mixing bowl with electric mixer, cream butter with sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Slowly beat in the dry mixture, alternating with the sour cream and pumpkin. Beat until well blended, scraping the sides of the bowl a few times.
Spoon the batter into the prepared pan. Bake for 1 hour to 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean and the cake springs back when lightly touched with a finger.Cool in the pan on a rack for 15 minutes. Invert onto a serving plate to cool completely. Dust with powdered sugar or ice with an orange tinted glaze or thin icing.


Compliments of Marco's Meats & Deli 586-772-1699
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GRASSHOPPER DESSERT

Ingredients:

1 6 oz. package lime jello
¼ cup sugar
2 cups boiling water
1 ½ cups cold water
2 tlbs. Crème de menth
1 envelope dream whip topping


Directions:

Dissolve gelatin and sugar in boiling water
Add cold water and liqueur
Pour 1 cup into a bowl and chill until thickened
Pour remaining jello into a 9 inch square pan,
chill until firm at least 3 hours,
cut into ½ inch cubes
Meanwhile prepare whipped topping as directed,
Blend into slightly thickened gelatin.
Pour into 3 cup bowl,
chill until firm about 3 hours.
Unmold creamy gelatin into center of shallow serving bowl,
Arrange jello cubes around the mold,
garnish with chocolate curls.

Compliment's of Marco's Meats
586-772-1699
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HOT FUDGE FROSTING
From the Kitchen of Rose

Ingredients:
1 cup sugar
3 tbs. Cocoa
3 tbs. Corn starch
3 tbs. Margarine
1 tbs. Vanilla
1 cup boiling water

Instructions:

In a small saucepan mix sugar, coca and cornstarch together making sure all lumps are gone.
Add boiling water and cook until thickened over medium heat being careful not to scorch.
Add margarine and vanilla and stir until well blended.

You can pour this frosting over hot cake even while frosting is hot.
You can also use it over ice cream.
It never gets hard or sugars. Enjoy!


Compliments of Marco's Meats & Deli 586-882-1699
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LEMON BUNDT CAKE

Ingredients

1 (18.5 oz.) package lemon cake mix (no pudding in mix)
1 (3.4 oz.) package instant lemon pudding mix
¾ cup vegetable oil
4 eggs
1 cup lemon-lime flavored carbonated beverage (prefer sprite)


Directions

Preheat oven to 350° F. Grease and flour 10 inch bundt pan.
In large bowl combine dry cake mix and dry pudding mix. Mix together well.
Stir in oil, beat in eggs one at a time, then stir in lemon-lime soda.
Pour batter into prepared pan. Bake in preheated oven for 45 minutes.
Allow to cool.

I drizzle lemon glaze over it.


Compliments of Marco's Meats & Deli 586-772-1699

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OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE

Ingredients:

4 c. cubed white bread
1/2 c. raisins
2 c. milk
1/4 c. butter
1/2 c. sugar
2 eggs, slightly beaten
1/2 tsp. nutmeg
1 tsp. vanilla

VANILLA SAUCE:

1/2 c. sugar
1/2 c. brown sugar
1/2 c. whipping cream
1/2 c. butter
1 tsp. vanilla

Directions:

Heat oven to 350° degrees. For pudding, in large bowl combine bread and raisins. In 1 quart saucepan, combine milk and 1/4 cup butter. Cook over medium heat 10 minutes or when butter has melted. Pour milk mixture over bread; let stand 10 minutes. Stir in remaining pudding ingredients. Pour into greased casserole. Bake for 40-50 minutes or until set in center.

VANILLA SAUCE: In saucepan combine 1/2 cup sugar, brown sugar, whipping cream and 1/2 cup butter. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil, 5-8 minutes. Stir in 1 teaspoon vanilla. Serve sauce over warm pudding.

Compliments of Marco's Meats & Deli 586-772-1699

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OREO COOKIE BALLS

Prep time: 1 Hr Serves: 24-36

Ingredients:

1-18oz. pkg oreo cookies (regular size, 3 rows of
cookies)
1-8oz. pkg cream cheese-block

4 oz white chocolate almond bark


Directions:

Add oreos to food processor and blend until fine.

Add cream cheese to oreo crumbs and blend until dough-like.

Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes.

Melt almond bark in microwave according to package directions. Dip chilled oreo balls in melted chocolate using fork so chocolate can "drip off". Set covered cookie balls onto waxed paper and let set aprox. 30 minutes. If using sprinkles or decorative sugars do so before chocolate sets. I usually do a dozen at a time sprinkling after each dozen.


Compliments of Marco's Meats & Deli 586-772-1699
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