Desserts from Karen's Kitchen to your RV  



If you want to know the best way to tell what apple to use for cooking or eating, it is weight.

Lift the apple and the light weight apples are best for cooking (pies, etc) and the heavier weight apples are best for eating. 



This pie is delish and it only takes less than an hour from start to finish... Ron likes it warm with ice cream

Pillsbury Double Pie Crusts

3 apples

1/4 tsp grated orange zest or 1T lemon juice

1/2 c flour

1/4 c sugar

pinch sale

1/2 tsp cinnamon 

1/8 tsp nutmeg

4 T Butter, cold

Follow directions on box for double fruit pie 

In a bowl add all ingredients except butter

After you have the bottom pastry in the dish add apples, spread evenly

Dot with cold butter

Place top crust and with sharp knife cut vent slats

Brush with egg wash 

Bake for 40 minutes at 400 

Enjoy !!!!

Cheater Apple Pie
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3-4 ripe banana’s ( 1 cup)
6 T butter
½ c sugar
1 tsp salt
1 egg (well beaten)
1 tsp vanilla
1 ½ cup flour
1 tsp baking soda
1 tsp baking powder
½ cup chocolate chips
½ c chopped walnuts (optional)

Mash banana’s add butter , sugar and salt beat till well mixed
Add egg and vanilla and mix well ( I use a potato masher & spoon)
Add flour, baking soda and baking powder mix well (do not over mix)
Stir in chocolate chips and walnuts just to moisten.
Fill greased (or paper lined) muffin tins
Bake at 350 for 15-20 minutes


 Remember.....STRESSED spelled backwards is DESSERTS!


CHOCOLATE BARK (Ron's Favorite)

Good-quality white, dark or milk chocolate, chopped, or chocolate chips.

Any additions you like – coarsely chopped toasted nuts, Oreo cookies, chopped dried fruit, crushed candy canes, 

toasted coconut, peanut butter cups... whatever works!

For Cranberry-Orange White Chocolate Bark add the grated zest of 1 orange and some dried cranberries 

to melted white chocolate.

For Rocky Road Bark add to milk or dark chocolate:

1 cup soft, fresh, miniature marshmallows

1/2 cup dry roasted peanuts

For Chocolate Orange Bark add to dark chocolate:

Grated zest of 1 orange

Chopped candied orange peel

For Rain Forest Bark add to any kind of chocolate:

About 1 cup chopped dried fruit, coconut and nuts such as cashews and Brazil nuts.

For Marbled Chocolate Almond Bark add toasted whole almonds to dark chocolate and swirl with melted white chocolate.

Line a baking sheet with aluminum foil.

In medium heatproof bowl, melt chocolate in the microwave on medium heat or over a bowl of hot water, 

stirring frequently until smooth.

Add desired ingredients and turn mixture onto prepared baking sheet. 

Spread into an even layer and chill until set. 

Using a piece of paper towel to protect the chocolate from finger marks and smudges, break into irregular pieces. 

Store in an airtight container in the fridge for up to 2 weeks.

Note: To toast nuts or coconut, place in a large dry skillet and cook over medium heat, shaking pan often,

 until golden brown and fragrant


25 caramels

2T milk

1 cup chopped pecans

1 graham cracker crust

1 (8 squares) semi sweet baking chocolate ( I use bakers)

1 ( 8oz)tub whipped topping , thawed, divided

Place caramels and milk in a microwave dish. Cook 2 ½- 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour in crust.

Microwave chocolate and high for 1-2 minutes until melted stirring after each minute until melted. Add 2 cups of the wiped topping with a wire whisk until well blended. Spread evenly over caramel layer in crust.

Refrigerate  at least 2 hours and let stand 10-15 minutes before serving .  Top with left over cream.


 Cranberry Pistachio White Chocolate Cookies


2-¼ cups Flour

½ teaspoons Baking Soda

¼ teaspoons Salt

1 cup Brown Sugar

½ cups Sugar

1 cup Butter, Room Temperature

2 whole Eggs

1 Tablespoon Vanilla Extract

1 cup White Chocolate Chips

½ cups Dried Cranberries

½ cups Pistachios Nuts Meat

Preparation Instructions

Preheat oven to 300 F.

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

In the bowl of a stand mixer, or in a large bowl with an electric mixer, mix sugars until thoroughly combined. Mix in butter until thoroughly combined, scraping the sides of the bowl occasionally.

Beat in eggs, again scraping down sides occasionally, until thoroughly combined. Beat in vanilla.

Slowly add the flour mixture into the creamed mixture ½ cup at a time. When fully combined, stir in the white chocolate chips, dried cranberries and pistachios.

Using your preferred size cookie scoop, scoop the dough onto a parchment paper- or Silpat-lined baking sheet, spacing each cookie about 2 inches apart.

Bake for 21 minutes, or until golden brown. Remove pan from oven. Remove them from the cookie sheet after allowing the cookies to rest for one minute. Transfer to a cooling rack to complete cooling.


Cranberry Pistachio Cookies


                     CREAM CHEESE ICING 

1 - 8 oz pkg cream cheese

1 T butter

1 c icing sugar

1 tsp. vanilla 

½ of a lemon ( just juice)

Mix together till smooth and fluffy


½ of 8 oz pkg cream cheese, softened

1 T milk

1 T sugar

1 8 oz cool whip , thawed, divided

1 graham cracker pie crust

1 c. milk

1 can 15 oz pumpkin

2 pkg vanilla instant pudding ( 4 serving)

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

Mix cream cheese 1 T milk and the sugar in large bowl with wire whisk blend.

Gently stir in half of the whipped topping. Spread onto bottom of pie crust

Pour 1 cup milk into large bowl add pumpkin, dry pudding mixes and spices. Beat with whisk 2 minutes or until smooth. Spread over cream cheese layer.

Refrigerate 4 hours till set. Top with remaining cool whip 



 Banana Bread

 ½ cup butter or shortening 

 1 cup sugar 

 2 eggs 

 1 cup mashed ripe bananas

 1 tsp. lemon juice 

 2 cups sifted flour 

 3 tsp baking powder 

 ½ tsp salt

 1 cup chopped nuts, optional

 Preheat oven to 375 degrees F. Grease loaf pan.

 Cream butter and sugar, set aside. Beat eggs until light and add bananas and lemon juice. Blend in with butter mixture. 

 Sift flour, baking powder and salt together and mix fast into banana mix. Add nuts, if using. Pour into prepared loaf pan.

 Bake about 1 hour.


Banana bread with walnuts



1 - 8 oz package of cream cheese, softened
1 - 4 oz sweetened condensed milk
½c - fresh lemon juice
1 tsp vanilla
1 store bought graham cracker pie crust

Cream cheese until soft
Add condensed milk till fluffy
Add vanilla
Add lemon juice
Pour into pie shell and refrigerate for 4 hours
Top with store bought cherry pie pilling or strawberries



Unsalted butter, softened

12 oz package semisweet chocolate chips

1 cup butterscotch chips

14 oz can sweetened condensed milk

1 tsp vanilla

8 oz of walnuts, more for topping

½ c raisins or dried currants

Candied red and green cherries

Grease and 8 in round cake pan with soften butter

Pour the choc alter and butterscotch chips, condensed milk and vanilla into a medium saucepan. Heat on low.

Cover the empty milk can with plastic wrap and put in the centre of the round cake pan

Stir chips and milk until they melt together, remove from heat stir in the nuts and raisins’

Scoop the fudge into the round pan and spread evenly, top will be bumpy . Keep pushing the can to the centre.

Cut the cherries with scissors and garnish with walnuts, 

Put in fridge till set, Remove from pan to plate. Cut into thin slices.

*Can make a flower out of the cherries


                     MICROWAVE PEANUT BRITTLE

1 cup sugar
½ cup white corn syrup
1 cup salted peanuts (no skins unless you like to see the skins)
1 tsp butter
1 tsp vanilla
1 tsp baking soda

In 2 quart casserole dish, stir together sugar and syrup
Microwave on High 4 minutes
Stir in peanuts; microwave on high for 3-5 min until light brown
Add butter and vanilla, mix well; microwave on high 1-2 minutes
(at this point the syrup will be boiling)
Add baking soda and stir gently until light and foamy
Pour (very carefully as it is extremely hot) onto greased cookie sheet
Let cool for 1 hour and break into small pieces.
Store in a air tight container
Make about one pound.



1 250 package of cream cheese

1 ½ c icing sugar

3 T butter

1 orange , zest and juice

Mix cheese and sugar together

Add butter

Add orange juice and zest


Peanut Brittle With Four Nuts

Peanut Brittle With Four Nuts

1/2 cup almonds
1/2 cup macadamias
1/2 cup cashews
1/2 cup pecans
1 tablespoon salt
1 cup water
1 1/4 cups light corn syrup
2 1/2 cups sugar
4 tablespoons butter
3 teaspoons baking soda

In a nonstick saucepan, heat and stir sugar, corn syrup, water and salt over medium heat until sugar has dissolved. 
Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 °F).
Add nuts and butter and cook to 300 °F stirring all the time to keep the nuts from burning. Pull off heat at 300 °F and stir in baking soda while beating to froth for 30 seconds.
Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. 
As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.
This brittle has a great shelf life, if kept in airtight zip locks or containers, it will keep for 2 months.

                      RON’S FAVORITE ICE BARS

1 egg
1 tsp vinegar
4 ½ cups flour
½ tsp salt
½ tsp baking powder
1 lb Crisco shortening
Beat egg and vinegar together in measuring cup. Add cold water to make ¾ cup. Set aside
Sift together flour, salt, and baking powder. Work in shortening
Add liquid and blend well
Roll out 2 pieces 8 x 12
Place on cookie sheet and bake till cooked through and slightly brown

1 large box vanilla cooked pudding (not instant)
2 ¼ cups milk (room temp)
Mix pudding and milk, cook and cool
Spread on 1 piece of the pastry
Cover with the second piece of pastry

1 T. butter
1 ½ T cream
Icing sugar
Combine butter and cream, add icing sugar till desired consistency
Spread on top of pastry

* Ron’s mom would make these for him, and he still loves them today



1 (9 inch) prepared graham cracker crust

3 cups sweetened condensed milk

1/2 cup sour cream

3/4 cup key lime juice

1 tablespoon grated lime zest 


1. Preheat oven to 350 degrees F (175 degrees C). 

2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker 


3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! 

   Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired. 


Key Lime Pie


                                   MOM KLEVEN’S WELSH CAKES

3 cups flour
4 tsp baking powder
½ cup sugar
¾ lb butter or margarine
½ cup raisins
2 eggs
1tsp vanilla

Sift together flour, baking powder, sugar and salt. Add butter.
Blend together like pastry. Add raisins. Beat eggs and vanilla.. Add to dry ingredients and mix together with hands.
Roll out and cut with round cookie cutter.
Bake in frying pan or griddle turning to cook both sides.



Yellow cake (strawberry shortcake cake)
1 can frozen raspberries in it’s own juice
2 banana’s
1 large package of instant vanilla pudding
Pint of whipping cream
Sugar vanilla
Slivered almonds

Crumble cake into the bottom of a see through dish
Pour thawed raspberry on top of cake
Slice 2 banana’s and add on top of raspberries
Mix pudding to instructions on the package
Pour on top of the banana’s
Whip the cream with sugar and vanilla till you have stiff peaks
Add whipping cream on top of pudding
Top with slivered almonds and refrigerate till ready to serve

* I take this to pot lucks and it always a big hit


1 lb. of butter
1 cup icing sugar
4 cups of flour
Pinch of salt

Take 2 teaspoons and take dough in one spoon
With the other spoon make a cookie (looks like small football )

Bake in a 375 oven for 20 minutes
*Cookies should be white and cooked through



In plastic bag add
Pineapple rings or strips
Brown sugar
Juice of 1 lime

Be sure to oil your grill before adding pineapple

                        LIME DIPPING SAUCE

1 pkg cream cheese at room temp
½ c yogurt
2 T honey
1 T brown sugar
1 T lime juice (½ lime)
1 tsp lime zest

Mix together and stand in the fridge