Presbytery Desserts | September 25 & 26
Below are 3 dessert options chosen for Presbytery. Please choose one of the following to bring! If you have a recipe, you are familiar with that is similar, feel free to use that too! There will also be a printed copy in Caty’s office, on the gray table.
Thank you so much for taking the time out of your day and making this! Please have the dessert to church by 12:00pm on Friday, September 25. Thanks!
Éclair Dessert
Ingredients
½ cup butter
1 cup flour
1 cup water
4 eggs
8 oz. cream cheese, softened
2 small packages vanilla instant pudding
3½ cups milk
8 oz. Cool Whip
Chocolate syrup
Directions
Bring butter and water to a boil. Stir in flour and mix well to form a ball. Remove from heat and add eggs, one at a time, mixing well after each egg.
Spread dough in a greased jelly roll pan. Bake at 350°F for 30 minutes. Cool.
In a large mixing bowl, beat cream cheese until smooth. Add pudding mix and 3½ cups milk. Mix well. Spread over cooled crust.
Top with Cool Whip and drizzle with chocolate syrup.
Handwritten note: Use a large cookie sheet pan.
Apple Crisp
Apple Mixture
2 cups apples or more
1 tablespoon flour
½ cup white sugar
¼ cup brown sugar
Dash of cinnamon
Dash of salt
Topping
1 cup flour
½ cup white sugar
½ cup brown sugar
1 cup oatmeal
⅔ cup margarine
⅓ teaspoon baking powder
Cinnamon
Directions
Combine apple mixture - apples, flour, sugars, cinnamon, and salt. Place apple mixture in a 2-quart buttered pan.
Mix flour, sugars, oatmeal, margarine, and baking powder together. Cover the apple mixture with the topping and sprinkle with cinnamon.
Bake at 300°F for 1 hour, or until the apples are tender.
Better Than Anything Cake
Ingredients
1 box devil’s food cake mix
1¼ cups water
½ cup vegetable oil
3 eggs
½ can (14 oz.) sweetened condensed milk
8 oz. caramel ice cream topping, divided
3–4 chocolate-covered toffee bars, chopped
8 oz. Cool Whip, thawed
Directions
Prepare cake mix with water, oil, and eggs. Pour into a greased 9x13-inch pan. Bake at 350°F for 30–35 minutes, or until done.
Cool for about 5 minutes, then poke holes or cut shallow slits throughout the top of the cake.
Combine sweetened condensed milk with about 6 oz. of the caramel topping. Pour over the warm cake and allow it to soak in.
Cool completely. Top with Cool Whip, sprinkle with the toffee, and drizzle with remaining caramel.
Refrigerate until chilled before serving.