• Mon-Fri: 8:30am - 7:00pm
  • Sat: 8:30am - 3:00pm
  • 1006 Woodward Avenue, Beloit WI 53511

(608) 362-1234

Desserts

Is there a better ending to a delicious and satisfying meal than an equally tasty dessert? These dessert recipes are sure to hit the spot for anyone with a sweet tooth!

← Back to Employee Recipes

Trista's Oatmeal Raisin Cookies
Trista's Vegetarian Rice Crispy Treats
Trista's Butterscotch Blondies
Gene's Rhubarb Cake
Annette's Mint Chip Cookies
Annette's French Apple Pie
Annette's Strawberry Bread
Helen's Sour Cream Cookies
Lisa's Easy Apple Cake
Helen's Microwave Carmel Corn
Trista's Chocolate Chunk Cookie in a Jar
Tonja's Cake Balls
Gene's Orange Jello Salad

Helen's Pudding Dessert
Helen's 7 Up Cake
Barb S's Banana Bread
Irene's Slow Cooker Bread Pudding
Irene's Banana Split Dessert
Sandy's Cherry Jubilee
Mandy's S'mores Pie
Mandy's Prayer Bars
Helen's Irresistable Brownies
Helen's Chocolate Chip Marble Cake
Sandy’s Chocolate Zucchini Cake
Val’s Almond Joy Cookies
Val’s Monster Cookie Protein Balls
Val’s Hello Dollys

   

 

 

Trista's Oatmeal Raisin Cookies

Ingredients:
1C. Firmly packed brown sugar
3/4C. Vegetable shortening 
1/2 C. Granulated Sugar
1 Egg
1/4C. Water
1Tbsp Vanilla
3C. Rolled Oats
1C. Flour
1Tsp Salt
1/2Tsp Baking Soda
1C. Raisins

Directions
1) Heat oven to 350f. In a large bowl, beat the sugars and shortening until creamy.
2) Add egg, water and vanilla. Beat well. Add combined oats, flour, salt and baking soda. Mix well. Min in Raisins. Drop dough by rounded teaspoonfuls onto un-greased cookie sheets. 
3) Bake 11 to 13 minutes until edges are golden brown. Remove to wire rack to cool completely. Store tightly covered.

Back to Top

 

 

Trista's Vegetarian Rice Crispy Treats

Ingredients:
1 Cup      Light corn syrup
3/4 Cup   Sugar
1 Tbsp.   Soy Margarine
1/2 Tsp.  Vanilla Extract
6 Cups     Rice Cereal     

Directions
1) To make you will need a heat resistant spatula, small pot, very large bowl, and lightly greased large piece of wax paper. 
2) Begin by heating the syrup in the pot over medium heat then add sugar to the pot. Stir continuously for a few minutes, you might start to notice it bubbling at the bottom, if this starts to become frothy turn down the heat some. When it starts to look like it's boiling add the margarine and stir till evenly mixed, then add the canilla, still stirring. 
3) If you notice that the syrup mixture does not boil you can turn up the heat. after stirring, put in the rest of the ingredients. As the syrup and sugar are on the stove in the very large bowl measure out about 5 cups of the cereal. Pour the heated mixture over the cereal and begin stirring with the spatula making sure to evenly combine the ingredients. You might want to add another cup or more of the cereal, depending on the amount of saturation you are looking for. (I find about 6 cups to be the perfect amount.)
4) When stirred to satisfaction, pour the cereal on to the wax paper, using the spatula to push it into a large rectangle, about and inch thick or so. Allow the rice crispies to cool till hard, about and hour or so. (Although sampling of a chunk of the warm rice crispies is possible for instant gratification :) 

Back to Top 

 

Trista's Butterscotch Blondies  

Ingredients:

¼ cup

Butter or Margarine, Softened

¾ cup

Packed light brown sugar

½ cup

Granulated sugar

2

Eggs

2 cups

All-purpose flour

½ tsp

Baking soda

1 tsp

Salt

12/3 cups

Butterscotch Chips

Directions:

1. Heat oven to 350. Grease 13x9x2 pan. Beat butter, brown sugar and granulated sugar until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, blending well. Stir in butterscotch chips and spread into pan.

2. Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely in pan. Cut into bars and serve.


Back to Top

Gene's Rhubarb Cakes 

Ingredients:

4 cups

Diced rhubarb

½ cup

Sugar

1 box

Strawberry jell-o

½ cup

Milk

1 box

Yellow cake mix

 

Mini marshmallows

Directions:

In a 9x13 pan cover the bottom with the mini marshmallows. Top the marshmallows with the diced rhubarb (fresh or frozen). Next, sprinkle ½ cup sugar over the rhubarb. Then, sprinkle the strawberry jell-o (dry mix) over the sugar. Pour ½ cup milk over that. In a mixing bowl, prepare cake mix according to package directions. Pour the cake mix over everything and bake at 350 for 50 minutes.

Great to serve with Cool Whip or Ice Cream!


Back to Top 

Annette's Mint Chip Cookies 

Ingredients:

2

Egg whites

1 Pinch

Salt

½ tsp

Cream of tartar

¼ tsp

Peppermint flavoring

¾ cup

Sugar

6 oz

Chocolate Chips

Directions:

1. Heat oven to 375
2. Beat egg whites, salt, cream of tartar until it starts to turn stiff.
3. Add sugar, food coloring and peppermint flavoring, beat till stiff and add chips.
4. Turn of oven
5. Put brown paper bag on cookie sheets (can use parchment paper).
6. Drop mix by tablespoon. Put in oven for at least 6 hours.


Back to Top 

Annette's Impossible French Apple Pie 

Streusel Ingredients:

1 cup

Bisquick

½ cup

Chopped nuts

1/3 cup

Packed brown sugar

3 Tbsp

Firm Butter or margarine

Pie Ingredients:

6 cups

Sliced pared tart apples

1¼ tsp

Ground cinnamon

¼ tsp

Ground nutmeg

1 cup

Sugar

¾ cup

Milk

½ cup

Bisquick

2

Eggs

2 Tbsp

Butter or margarine softened

Streusel Directions:

Mix Bisquick, chopped nuts, packed brown sugar and firm margarine or butter until crumbly.

Pie Directions:

1. Preheat oven to 325
2. Grease 10x 1½” pie plate
3. Mix apples and spices; turn into plate. Beat remaining ingredients except for Streusel topping until smooth, 15 seconds in blender on high or 1 minute with hand mixer.
4. Pour into pie plate
5. Sprinkle top with Streusel
6. Bake until knife inserted in center comes out clean. 55 to 60 minutes.


Back to Top 

Annette's Strawberry Bread 

Ingredients:

½ cup

Butter or margarine

1 cup

Sugar

2

Egg yolks

½ tsp

Almond extract

2 cup

Flour

1 tsp

Baking powder

½ tsp

Salt

1 cup

Crushed strawberries or 10 oz frozen, drained berries

2

Beaten Egg whites

Directions:

1. Preheat oven to 350.
2. Cream butter or margarine and sugar
3. Add egg yolks, 1 at a time.
4. Add almond extract.
5. Sift together flour, baking powder and salt.
6. Add to wet mixture alternately, with strawberries or frozen drained berries.
7. Fold in egg whites.
8. Add nuts if preferred.
9. Line baking pa with wax paper or just spray bottom with flour cooking spray.
10. Bake of 1 hour

Serve with cream cheese spread or mild cheddar spread.


Back to Top 


Helen's Sour Cream Cookies 

Ingredients:

4 cups

Flour

1 cup

Sugar

1 cup

Shortening

1 cup

Sour cream

1 tsp

Baking soda

½ tsp

Salt

1 tsp

Baking powder

1 tsp

Vanilla

2

Eggs

1 tsp

Nutmeg

Directions:

1. Preheat oven to 350.
2. Mix sour cream and baking soda together. 
3. Mix all remaining ingredients and the sour cream and baking soda mixture together and chill.
4. Roll out and cut.
5. Bake for 10 minutes.


Back to Top

Lisa's Easy Apple Cake 

Ingredients:

1 box

Yellow cake mix

1 can

Apple pie filling

1 jar

Butterscotch syrup

 

Cinnamon

 

Brown sugar

Directions:

1. Follow directions on cake mix box-yielding at 2 less Tbsp of water and yielding at 1 less Tbsp of oil. 
2. Mix in 4 Tbsp of cinnamon. 
3. Bake for 7 minutes, take cake out of oven, pour apple pie filling evenly on top of cake, Bake for an additional 20 minutes. 
4. Take cake out of oven lightly sprinkle brown sugar and cinnamon on cake, pour ½ to ¾ jar or butterscotch syrup, then 
5. Generously sprinkle more brown sugar on top of butterscotch, bake for an additional 10 to 13 minutes. 


Back to Top 

 

Helen's Microwave Carmel Corn 

Ingredients:

1 cup

Brown sugar

¼ cup

White syrup

½ cup

Margarine

½ tsp

Salt

1 tsp

Vanilla

½ tsp

Baking soda

16 cups

Popped popcorn

Directions:

1. Microwave brown sugar, white syrup, margarine and salt on high for 1½ minutes.
2. Add vanilla and baking soda. Mix well and microwave for 3 minutes, stirring after every minute.
3. Pour over popcorn in brown paper bag, microwave on high for 2 minutes. Take out and shake bag every minute.
4. Microwave 1 minute and shake every 30 seconds.
5. Take out and spread on a opened brown bag to cool.


Back to Top 

 

 

Trista's Chocolate Chunk Cookie in a Jar Mix

Ingredients:
1 2/3C.   Flour
3/4Tsp.   Baking Soda
1/2C.      White sugar
2C.         Semisweet chocolate chips
1/2C.      Packed brown sugar

Directions
Combine flour, baking soda, white sugar and the chocolate chips. Place ½ of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid. Attach and index car with the following directions:

Empty contents of jar into a large bowl. In a separate bowl combine ¾ cup of butter, 2 eggs and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoon onto an ungreased cookie sheet and bake in a preheated oven 375 degrees in oven for 8 to 10 minutes.

Back to Top

 

 

Tonja's Cake Balls

Ingredients:
boxed cake mix (Strawberry)
Can of frosting (Stawberry)
Coating - Almond bark or candy wafers (Chocolate)

Directions
Bake your cake normally. let cool until slightly warm. Dump in big bowl and crumble it. Add 3/4 of the frosting in bowl with cake and mix. Make 1 to 1 1/2 inch balls by rolling the dough in the palm of your hand. Melt the chocolate. Using plastic fork, with the 2 inside tines broken off, dip the balls into the chocolate. After lifting the cake ball, let the access coating drip off while tapping the fork on the edge of the bowl. place on waxed paper and decorate how you wish.

Back to Top

 

 

Gene's Orange Jello Salad

Ingredients:
3 Cups of boiling water
1 Small box of orange jello
2 Small boxes of tapioca Pudding (cook and serve)
1 Can of madarin oranges (drained)
1 Container of cool whip

Directions
Add the 3 boxes fo jello and tapioca to the boiling water. Stir until the tapioca becomes clear. Let set to cool for a while. Cn put in fridge but don't leave it there to set. When cooled, add the cool whip and can of mandarin oranges. Stir well and refrigerate.

Back to Top

 

 

Helen's Pudding Dessert

Ingredients:
1 Stick of butter
1 Cup of Flour
1/2 Cup of chopped pecans

Mix together with fork and bake 8 minutes at 350 in a 9x13 pan ungreased. 

Mix 1 Cup of powdered sugar and 8 Ounces of cream cheese, add 9 ounces cool whip. Spread over cooled crust. 

Mix 3 cups of milk with 2 small packages of instant pudding flavor of your choice. Spread of second layer. Spread more cool whip over pudding layer.

 

Back to Top

 

 

Helen's 7 Up Cake

Ingredients:
1 package lemon supreme cake mix. Bake in a 9x13 inch pan. Cool 15 min. Dissolve in 1 package of lemon jello in 1 cup of hot water and add 1 cup of 7 up. Pick cake with fork or thin paring knife, pour jello mix over and refrigerate 3 hours.

Topping:
1 Package instant lemon pudding. Add a little less liquid than it calls for, thicken 5 mins. Fold in one small carton of cool whip. Spread on cake.

 

Back to Top

 

 

Barb S's Banana Bread

Ingredients:
3 Ripe banana's
1 Cup Sugar
1 Egg
1/4 Cup melted butter
1 1/2 Cups of flour
1 Teaspoon baking soda
1 Teaspoon salt
Nuts-optional
Extra sugar - optional

Directions:
Preheat oven to 325. Mash bananas in a mixing bowl. Sir in all other ingredients, except aditional sugar. Mix well. If using extra sugar, butter loaf pan & sprinkle with sugar. If not using extra sugar, pour into a greased loaf pan. Sprinkle the top with extra sugar. Bake for 1 Hour at 325. Cool on rack.

 

Back to Top

 

 

Irene's Slow Cooker Bread Pudding

Ingredients:
8 Cups cubed day old unfrosted cinnamon rolls
4 Eggs
2 Cups of milk
1/4 Cup of sugar
1/4 Cup of butter
1/2 Teaspoon of vanilla extract
1/2 Teaspoon of ground nutmeg
1 Cup raisins

Directions:
Place cinnamon rolls in a 3 qt slow cooker. In a small mixing bowl, combine the eggs, milk, sugar, butter, vanilla and nutmeg. Beat until smooth. Stir in raisins. Pour over cinnamon rolls. Stir gently. Cover and cook in low for 3 hours or until a knife comes out clean.  

 

Back to Top

 
Irene's Banana Split Dessert

Ingredients and Directions:
2 1/2 Cups crushed graham crackers
1 1/2 Sticks of butter

Mix and put in a 13x9 inch pan.

2 Cups of powdered sugar
1 Stick of butter
2 Eggs

Beat 15 mins on high and spread over filling

Cut up 5 bananas put on next

Cover with 1 Large can of drained pinapple.

Add 12 oz cool whip. Top with chopped walnuts and marchino cherries.

 

Back to Top

 

Sandy's Cherry Jubilee

Ingredients and Directions:
1 pt. Whipping Cream
1 Large cream cheese

Whip until stiff. Fold in 1 Cup of powdered sugar, 1 Teaspoon of vanilla and a dash of salt. Spread over graham cracker crust (9x11 cake pan or 2 pie crusts)

Top:
1 Quart of cherries, strawberries or blueberries, fresh or can. If fresh, drain juice, sweeten with sugar and thicken with cornstarch. Chill first. 

 

Back to Top


Mandy's S'mores Pie

Ingredients:

2 pints chocolate chip ice cream, softened
1 graham-cracker piecrust
1 cup marshmallow spread
1/3 cup hot-fudge sauce, warmed 
Mini Marshmallows

Directions:

In large bow, stir ice cream with a spoon until smooth. Spoon into crust, pressing to compact and mounding slightly in center. Wrap in plastic, and freeze for at least3 hours.

When ready to serve, remove plastic wrap and smooth marshmallow spread over ice cream. Drizzle with fudge sauce and top with mini marshmallows.

 

 

Back to Top

Mandy's Prayer Bars

Ingredients:

2 PKG Crescent Rolls 
2 8 Ounce Creme Cheese
1 tsp. Vanilla
1 C. of Sugar
1 Egg - Separated

Directions:

Undo crescent rolls. Spread out 1 pkg in ungreased 13x9 pan. Beat creme cheese, vanilla, sugar and egg yolk until smooth. Put cheese mixture on top of rolls. Take other pkg of rolls. Roll out, and lay on top. Beat egg white. Brush egg white on top layer. Sprinkle 1/4 cup sugar and 1/4 cup cinnamon. Back at 350 for 30 mins. 

 

Back to Top

Helen's Irresistible Brownies

Ingredients:

3/4 C. Butter
2 C. Sugar
1 1/2 C. Flour
1/2 C. Nestle Cocoa
1/2 tsp. Baking Powder
1/4 tsp. Salt
4 Eggs
2 tsp. Vanilla extact
1  12 oz. nestle semi sweet chocolate morsels
1/2 C. Chopped nuts (optional)

Directions:

Reheat oven to 350. In 2 1/2 to 3 quart saucepan over low heat. Melt butter. Remove from heat. Add sugar, flour, nestle cocoa, baking powder, salt, eggs and vanilla extract. Stir with soon until batter is well blended and smooth. Stir in 1 1/2 cups nestle toll house semi sweet chocolate morsels and nuts if desired. Spread in a 13x9 baking pan. Sprinkle with remaining 1/2 cup of chips. Bake 30-35 mins until set. Cool on wire rack. Cut into 2 square inches.  

 

Back to Top

Helen's Chocolate Marble Cake

Ingredients:

1 box Betty Crocker SuperMoist Vanilla cake mixWater, vegetable oil and eggs called for in cake mix directions
¾ cup miniature semisweet chocolate chips
¼ cup chocolate flavor syrup
1 container Betty Crocker Rich & Creamy vanilla frosting 
Additional Chocolate flavor syrup, if desired.

Directions:

Heat oven to 350 F. Generously grease bottom on only of 13x9 inch pan.

Make cake batter as directed on package-except stir in ½ cup of the chocolate chips. Reserved 1 cup of the batter. Pour remaining batter into pan. Stir ¼ cup chocolate syrup into reserved batter. Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan ¼ turn, and repeat cutting for swirled design.

Bake about 40 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Stir remaining ¼ cup chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered at room temperature. 15 servings.

 

                         

 

Back to Top
             

 

 

Barb’s Chocolate Zucchini Cake

½ cup soft butter

½ cup vegetable oil

1-1/2 cup sugar

2 eggs

1 tsp vanilla

½ tsp salt

2-1/2 cups of flour

4 tbsp cocoa

½ tsp baking soda

½ cup sour milk

2 cups grated zucchini

 

Mix butter, oil and sugar. Adds eggs, salt and vanilla. Beat well. Mix dry ingredients alternately with milk.

Add zucchini, mix well and spread in greased 9x13 pan. Sprinkle chocolate chips on top of batter. Bake at 350 degrees for 25 to 30 minutes.

 

 
 

Barb’s cherry or blueberry tort

Graham Cracker crust.                                 

1 package of graham crackers crushed

1 stick of butter, melted

¼ cup sugar

Stir together and press into 9x13 pan

 

Beat together:

1, 8 oz. package of cream cheese

Powder package of dream whip

1cup powdered sugar

Spread over graham cracker crust.

 

Spread one can of blueberry or cherry pie filling over cream cheese middle and refrigerate.



Sandy’s Chocolate Zucchini Cake

½ cup butter
½ cup oil
1 ½ cups sugar
2 eggs
2 cups zuchinni shredded
½ cup buttermilk ( or ½ cup milk and 1 tsp. vanilla or lemon juice)
2 ½ cups flour
4 T. cocoa
½ teaspoon soda
¼ teaspoon cinnamon
¼ teaspoon cloves
1 teaspoon vanilla

Mix ingredients. Sprinkle with chocolate chips in a 9 X 13 pan. Bake at 350 degrees for 45 minutes.


Back to Top 


Val’s Almond Joy Cookies

1 cup butter, softened
1 ½ cups white sugar
1 ½ cups brown sugar
4 eggs
3 teaspoons vanilla
4 ½ cups flour
2 teasp. Baking soda
1 teasp. Kosher salt
5 cups chocolate chips 2 cups sweetened coconut
2 cups chopped almonds – toasted

Directions: Preheat oven to 375 degrees. Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream butter and sugars together. Beat in eggs, one at a time, stir in vanilla. Stir in dry ingredients until well mixed and then mix in chocolate chips, coconut and almonds. Drop by rounded tablespoons onto cookie sheets. Bake 8-10 minutes, cool before serving.

Can also flatten in a greased 9 X 13 cake pan and make bars. Baking time varies.


Back to Top 


Val’s Monster Cookie Protein Balls

2 cups oatmeal
1 cup peanut butter
¾ cup honey
Splash of Vanilla
Add up to 2 of the following ingredients:
Mini M&Ms (1/4 of bag)
Mini Chocolate Chips (1/4 of bag)
Walnuts/Pistachios/Pecans (about ½ cup)
Peanut butter M&Ms (about ¼ of bag)
Reeses Pieces (1/4 of bag)
½ bag caramel bites

Mix roll into balls and refrigerate.


Back to Top 


Val’s Hello Dollys

1 stick of butter melted in bottom of 13 X 9 pan
1 cup crushed graham crackers
6 oz. chocolate chips
6 oz. butterscotch chips
1 can coconut
1 can eagle condensed milk
Optional: nuts or Reeses Pieces.

Bake 350 degrees for 30-45 minutes.


Back to Top