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Health and Wellness:
Recipes - Dessert
Select a Recipe Book: BREAKFAST    SNACKS    MAIN DISH    CROCKPOT    DESSERT

Basic Rice Krispies Squares
Ingredients
  • 1/3 cup butter or margarine
  • 4 ½ cups mini marshmallows
  • 6 cups Rice Krispies cereal

  • Directions
    1. In a heavy skillet, melt the butter and marshmallows over low heat (otherwise the melted marshmallows will stick to the pan). When the marshmallows have completely melted, remove from heat.
    2. Stir in the cereal and mix thoroughly. Spread out the mixture evenly into a 9”x13” pan. Serve warm, or cool in the refrigerator for 1 hour first. Cut into squares before serving.

    Quick and Easy Brownies
    Ingredients
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 stick unsalted butter
  • ¾ teaspoon vanilla extract
  • ¼ cup egg substitute
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup all-purpose flour
  • 1 cup chopped walnuts

  • Directions
    1. Preheat oven to 350°. Grease a 9”x9” pan
    2. In large bowl, cream the cocoa and sugar into the butter until well blended. In a small bowl, stir the vanilla extract into the egg substitute. Beat the egg substitute into the cocoa mixture.
    3. In another bowl, stir the baking powder and salt into the flour until well blended. Stir into the cocoa mixture, blending thoroughly. Stir in the chopped walnuts
    4. Spread the brownie batter evenly in the prepared pan. Bake for 20 to 25 minutes, until done. Let cool and cut into bars.
    Lauret Parkinson, Rhonda. The Everything College Cookbook. Adams Media. Avon, Massachusetts. 2005.

    LEMONADE PIE
    Ingredients
  • 9 ounce tub of cool whip
  • 1 small can of frozen lemonade
  • 1 can of eagle brand milk
  • 1 ready crust graham cracker crust

  • Directions
    Mix first three ingredients together and pour into crust.
    Refrigerate at least 3 hours or overnight. Can be frozen also.

    CHOCOLATE-COVERED STRAWBERRIES
    Ingredients
  • ½ pound (about 16) fresh strawberries
  • 8 ounces semisweet chocolate
  • 2 teaspoons shortening

  • Directions
    1. Wash the strawberries and dry. Do not break off the hulls. Break the chocolate into pieces. Lay out a sheet of wax paper on a 9”x 13” baking sheet. Keep the baking sheet near where you will be cooking the chocolate.
    2. To cook on the stove: Fill a heavy pot halfway with barely simmering water. Combine the chocolate and the shortening in a metal bowl and place on top of the pot (or use the top of a double boiler if you have one). Melt at low heat, stirring regularly and making sure the chocolate doesn’t burn.
    3. To cook in the microwave: Place the chocolate and shortening in a microwave-safe bowl. Microwave on medium heat for 30 seconds, and stir. Microwave for another 30 seconds and stir again. Microwave for about 2 more minutes in 15-second intervals, stirring between each, until the chocolate is completely melted. Make sure that the chocolate does not overcook and burn.
    4. Remove the chocolate from the stovetop or the microwave. Dip each strawberry into the chocolate and set on the wax paper. Cool briefly in the refrigerator, and serve when the chocolate had hardened.