Recipes | UNL Desserts


  • AMAZING NO BAKE COOKIES
    by Anonymous


    2 cups sugar
    4 T. unsweetened cocoa powder
    1 stick butter
    1/2 cup milk
    1 cup peanut butter
    1 T. vanilla extract
    3 cups oatmeal

    In heavy saucepan, bring sugar, cocoa, butter & milk to a boil. Boil 1 minute. Add peanut butter, vanilla extract and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls until cooled and hardened.
  • BROWNIES
    by Sister Jan M.


    1/2 cup margarine
    2 cups white sugar
    4 well beaten eggs
    4 packets of choco-bake
    1 cup flour
    1 tsp. vanilla

    Mix margarine and sugar together well. Add the 4 eggs and beat well. Add choco-bake and mix. Lastly add flour and vanilla, mixing well. Pour into greased 9” by 13” pan and bake for 20 minutes at 350 degrees. Frost with your favorite chocolate frosting when cool.
  • CREAM CHEESE PIE CRUST
    by Sister Linda S.


    1/3 cup softened cream cheese
    1/2 cup butter
    1/4 cup sugar
    1 cup flour

    In mixing bowl, combine butter, sugar and cream cheese. You need to make this crumble, so start with 3/4 cup flour and add more until it is grainy. Pour into pie plate and pat bottom and sides.
  • CORN CHIP HAYSTACKS
    by Sister Pat F.


    Corn chips
    Kidney beans, pinto, or black (drained)
    2 or 3 chopped tomatoes
    Black olives
    Chopped onion, to taste
    Shredded cheddar cheese
    Sour cream (I use vegan non-dairy)

    Layer the ingredients.
  • HUSH PUPPIES
    by Anonymous


    1 large onion, minced
    1/2 t. salt
    2 cups cornmeal
    4 T. sugar
    1 cup flour
    4 T. cooking oil
    2 eggs

    Mix all. Drop by teaspoonfuls into hot oil and cook until brown on both sides. Drain well on paper towels.
  • ROCKY ROAD NO FAIL FUDGE
    by Marilynn W.


    Coconut Oil
    1/2 cup butter, melted
    14 ounces Sweetened Condensed Milk
    3 cups milk chocolate chips
    1 cup chopped walnuts
    5 oz. package of Golden Fluff
    "Elyon Mini-Marshmallow"

    Stir over medium heat continually until chips are melted. Set aside for 10-15 minutes. Grease large glass pie plate with coconut oil. Pour in chopped walnuts, Pour in Mini-Marshmallows. Mix chocolate mixture into walnuts and marshmallows until blended in pie plate. Refrigerate several hours then cut in squares and keep in air tight container
  • SHELIA'S STRAWBERRY PIE
    by Sister Marilynn W.


    Crust:
    1 1/2 Cup Flour
    1 1/2 Tsp. Sugar
    1 Tsp. Salt
    Sift into pie pan and add:
    1/2 Cup Oil
    2 Tbl. Milk
    Mix and pat into shape - Bake at 450 degrees 10-15 minutes

    Filling:
    Beat until fluffy 15 minutes the following:
    2 Egg Whites
    1 Package Frozen Strawberries
    1 Tbl. Lemon Juice
    1 Cup Sugar

    In separate bowl Beat:
    1 Cup Heavy Whipping Cream til stiff

    Fold into above mixture. Pour into cold pie shell. Store in Freezer until ready to serve.
  • SHORTBTREAD PIE CRUST
    by Sister Linda S.


    2 cups flour
    2 T. sugar
    1/2 cup butter
    4 T. vegetable shortening
    1 t. salt
    1 t. vanilla
    5 T. ice water

    In a bowl, mix flour, sugar, and salt. Cut in butter and shortening until crumbly. Mix in vanilla and add water just enough to form a ball. It should not be sticky. Chill for one hour. Roll out and don’t handle too much or the dough will get tough. Makes a single crust and is good for fruit pies.
  • UNLEAVENED WHOLE WHEAT PIE CRUST
    by Sister Carrie B.


    1 1/2 cups whole wheat flour
    1/2 t. salt
    1/2 cup vegetable shortening
    3 T. water

    Mix well. Press into ungreased pie pan. Prick bottom and sides with fork. Bake 15 min at 425 degrees.
  • WALNUT FLAX COOKIES
    by Sister Pat F.


    2 1/2 cup walnuts
    2/3 cup whole wheat flour
    1/3 cup ground flaxseed meal
    1 T. honey
    2 t. vanilla extract, optional
    1/8 cup water

    Grind walnuts and mix with rest of ingredients. Drop by 2 T. portions on a cookie sheet. Flatten, and bake for 6-8 minutes or until brown. Makes 16. Cranberries or raisins can be added.
  • PEANUT BUTTER COCOLATE OATMEAL COOKIES
    by Anonymous


    2 cups sugar
    1/2 cup milk (can substitute vegan)
    1 stick butter
    1/4 baking cocoa powder (unsweetened)
    3 cups rolled oats
    1 cup peanut butter
    1 T. vanilla extract
    Dash salt

    Line a cookie sheet with wax paper. Combine sugar, milk, butter and cocoa powder. Bring to a boil, stirring for about a minute. Remove from heat. Add oats, peanut butter, vanilla, and salt. Combine well. Drop mixture by teaspoonfuls onto the wax paper. Let sit until hardened. Refrigerate once cool.