Coffee  Whip  Dessert






1 cup water

2 tablespoons instant coffee granules

6 1/2 cups miniature marshmallows 

1 cup heavy whipping cream

Whipped cream and additional instant coffee granules (optional)






In a large saucepan, bring water to a boil.

Remove from the heat; stir in coffee.


Add marshmallows.

Cook for 5 to 6 minutes over low heat until marshmallows are melted,

stirring occasionally.


Pour into a large bowl; cover and refrigerate until slightly thickened.


In a small bowl, beat cream until soft peaks form.


Fold into marshmallow mixture.


Spoon into dessert dishes.


Garnish with whipped cream and additional coffee granules if desired.


Serves 8






Cherry  Crisp






1/4 teaspoon salt

1/2 cup packed brown sugar

1 cup all-purpose flour

1/2 cup cold butter, cubed





1 cup granulated sugar

1/4 cup cornstarch

1 cup cherry juice

4 cups pitted tart red cherries

Few drops red food coloring (optional)





1 1/2 cups quick-cooking rolled oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

5 tablespoons butter, melted






Preheat oven to 350 degrees.


In a bowl, combine salt, sugar and flour; cut in butter.


Press into a greased 2 quart or 11 inch x 7 inch baking dish.


Bake for 15 minutes.


For filling, combine sugar and cornstarch in a saucepan.

Stir in juice.

Cook over medium heat until thick, stirring constantly.


Fold in cherries and food coloring if desired.


Pour over baked crust.


Combine all topping ingredients; sprinkle over filling.


Bake for 20 to 25 minutes or until golden brown and bubbly around edges.



Serves 8






Blueberry  Betty






2 eggs, lightly beaten

3/4 cup evaporated milk

1/3 granulated cup sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup fresh or frozen blueberries

2 slices raisin bread, toasted and cubed

Dash ground nutmeg




Preheat oven to 350 degrees.


In a bowl, beat the eggs, milk, sugar, vanilla, cinnamon and salt.


Stir in the blueberries.


Pour into two 1-cup baking dishes coated with cooking spray.


Top with toast cubes; sprinkle with nutmeg.


Bake for 20 to 25 minutes or until bubbly.



Serves 2








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