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A to Z Recipes
February 8, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. One more week on nights and then a month of days. Lots of folks work nights and love it (both of my daughters do) but the rest of us are walking zombies. Lord knows, I don't mean to complain... I am so very grateful to have a job I love which pays enough to support my family. It's just I can't wait until I work day watch again!
I hope everyone has a very special Valentine's Day. And you don't need to have a significant other in order to do so, either. Just a quick
e-card to an internet friend, or a single rose for an elderly resident in a nursing home... make it a special day. I always feel so much better when I see my kids and grandkids over a nice meal. "Nana" always has a special meal for Valentine's Day, and this year we're going to Galveston to spend in with my mother. I've got a nice menu selected and lots of chocolate kisses for them!
The current Monthly Theme topic is :Cookbook
Picks. I bet you own a cookbook or two (or recipes that came from one). No excuses this month, dear friends! Everyone should be able to participate (and benefit!) from this terrific theme topic. Please visit the
Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at
A to Z Recipes.
Today's issue contains 140 recipes from our last
Monthly Theme topic of Sweets For My Sweet. This is a very large issue and one you'll want to cut and paste with great fervor. And it is just in time for Valentine's Day, too! I did get a few recipes that did not fit in with the theme of "sweets" (desserts) and I will use those in future issues (I can always use recipes, friends). Here are the readers who helped with this issue (some really shared a lot of recipes!):
Mary H., Montreal, Canada
Johnny, LA
Marilyn, OH
Linda H., Rosharon, TX
Dorie, IL
Judy, LaPorte, IN
Betty K., Belhaven, NC
Cathy K., Willow River, MN
Dawn, NH
Marsha G., Rochester, IN
Pam, Swanton, OH
Leasa, IA
Larry J., Spring Hill, TN
Luanne, FL
Jim D., WA State
Jessica, Corfu, Greece
Larry Holmes, Toronto, Canada
Pat, Merritt Island, FL
Mary S., Nashville, TN
Treva, NC
Doe, Oliver, B.C.
Jean, Syracuse, NY
Kusum Gupta, Poughkeepsie, NY
Patricia, Charlevoix, MI
We'll see you here again on Wednesday, God willing.
Order Third
Wish 2-Boxed Set by Robert Fulghum from Amazon.com which helps support A to Z Recipes.
PS:
The next trip for a2z'ers is already on the drawing board. We will be meeting in New Smyrna Beach, Florida during August 11-17, 2009. The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet! Visit the GSEE web page here for more information.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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~Shared by Mary H., Montreal, Canada
The Snow-Storm
by Ralph Waldo Emerson
Announced by all the trumpets of the sky,
Arrives the snow, and, driving o’er the fields,
Seems nowhere to alight: the whited air
Hides hills and woods, the river, and the heaven,
And veils the farm-house at the garden’s end.
The sled and traveler stopped, the courier’s feet
Delayed, all friends shut out, the housemates sit
Around the radiant fireplace, enclosed
In a tumultuous privacy of storm.
Come see the north wind’s masonry
Out of an unseen quarry evermore
Furnished with tile, the fierce artificer
Curves his white bastions with projected roof
Round every windward stake, or tree, or door.
Speeding, the myriad-handed, his wild work
So fanciful, so savage, naught cares he
For number or proportion. Mockingly,
On coop or kennel he hangs Parian wreaths;
A swan-like form invests the hidden thorn;
Fills up the farmer’s lane from wall to wall,
Maugre the farmer’s sighs; and at the gate
A tapering turret overtops the work.
And when his hours are numbered, and the world
Is all his own, retiring, as he were not,
Leaves, when the sun appears, astonished Art
To mimic in slow structures, stone by stone,
Built in an age, the mad wind’s night-work,
The frolic architecture of the snow.
'Sunshine cannot bleach the snow,
Nor time unmake what poets know.'
-- Ralph Waldo Emerson
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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VALENTINE DINNER FOR MY LITTLE CAJUN GIRL
~Shared by Johnny, LA
A Light Salad
BETTY SALAD AND WOODEN INDIAN DRESSING
1 pkg fresh spinach leaves, washed and dried
1/2 can bean sprouts (or I like to use fresh ones)
8 - 10 slices bacon, cooked crisp and crumbled
3 hard boiled eggs, chopped and grated
Wooden Indian Dressing
1/2 cup vegetable oil
1/4 cup cider vinegar
1/3 cup catsup
1/2 cup sugar
2 Tbsp grated onion
2 Tbsp Worcestershire sauce
Salt and pepper to taste
Blend dressing with wire whip. Do not put in processor or blender, the consistency does not stay nice. I put mine in a large shaker bottle, and shake it up, then give it another good shake before using. Can be stored in the shaker bottle.
BBQ SHRIMP
One of New Orleans Most Famous Dishes
Serves 2
1/2 pound unsalted butter
24 large shrimp/prawns (whole with the heads on)
3 tablespoons black pepper
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh rosemary
1 whole lemon
1 teaspoon Lea & Perrins Worcestershire Sauce
3 ounces beer
1 teaspoon chopped fresh parsley
In a hot skillet put 1/8 pound of butter and 1 teaspoon black pepper and cook for 10 seconds. Add shrimp, toss and cook for 1 minute.
Add garlic and rosemary; toss and cook for 1 minute. Add Lea & Perrins and squeeze lemon over shrimp; cook for 1 minute.
Add beer and toss, cooking until the beer boils. Add remaining butter and parsley until butter emulsifies.
PAN FRIED EGGPLANT WITH LUMP CRAB IN A CRÈME ROSA SAUCE
Ingredients:
2 cups water
1 teaspoon salt
1 large eggplant, peeled & sliced into 8 medallions
2 cups vegetable oil
2 cups flour
1 teaspoon Cajun Seasoning
2 eggs
2 cups milk
1/2 teaspoon hot sauce
2 cups Italian bread crumbs
1 tablespoon olive oil
1/2 cup minced onion
1/4 cup minced green bell pepper
1/4 cup minced celery
1 tablespoon minced garlic
One 10 ounce can Italian Style Diced Tomatoes, drained
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon hot sauce
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 pound lump crabmeat
1/4 cup chopped green onions
2 T minced parsley
Directions:
In a bowl stir together salt and water. Place eggplant medallions in bowl and allow them to soak for 30 minutes. Drain eggplant, rinse with cold water and pat dry. Return to bowl.
Heat cooking oil to 325 F.
In another bowl, season flour with ½ teaspoon Cajun seasoning.
In another bowl, beat together eggs, milk, remaining Cajun seasoning and hot sauce. In yet another bowl, place Italian breadcrumbs.
Coat eggplant in seasoned flour, then dip into milk-egg mixture and then coat with breadcrumbs, pressing firmly to make crumbs stick.
Place breaded eggplant into heated oil. Fry 2 to 3 minutes on each side until brown.
In a large skillet, heat olive oil, add onion, bell pepper, celery and garlic. Cook for 2 minutes, stir in Italian Style Tomatoes, basil, thyme, salt and hot sauce. Lower fire and simmer for 5 minutes or until water is evaporated.
Stir in heavy cream and cheese, continue to simmer until sauce starts to thicken slightly, about 5 to 7 minutes.
Gently stir in lump crab, green onions and parsley, allow to simmer until crab is heated.
Divide crab sauce between 4 plates and top with 2 medallions of eggplant.
Yields 4 servings.
BEIGNETS WITH COFFEE
1 cup of water
1 cup of milk
1 egg, beaten
3 cups of flour
2 tablespoons of baking powder
1 teaspoon of salt
2 teaspoons of sugar
Oil for frying
Confectioners sugar
Heat oil to 375F
Mix water, milk, egg; add flour, baking powder, salt and 2 teaspoons of sugar and mix until smooth.
Drop by spoonfuls into 2 inches of hot oil at 375 degrees; drain on paper towels and sprinkle with confectioners sugar.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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HOMEMADE GIANT HERSHEY'S KISS
~Shared by Marilyn, OH
Select a plastic funnel the size of the kiss you wish to make. Decide if you want it plain or with nuts, peanut butter, caramel, white chocolate, Rice Krispies, etc.
Melt enough Hershey's chocolate bars in a double boiler being careful not to scorch it. Plug end of funnel with a mini marshmallow and rest it in a sturdy cup (coffee cup is great).
Add fillers, if desired, to melted chocolate and pour into funnel. Tap the funnel gently to make sure no air is trapped. Cool at room temperature for several hours. Tap funnel and the kiss will slide out. Wrap in aluminum foil and tie with ribbon.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Cookbook Picks
As recipes collectors, most of us own a cookbook. Some of us own quite a
few. Even if you don't, you're bound to have a recipe saved that came from a
cookbook. What we're looking for is a sample of recipes from your favorite
cookbooks. If you own dozens, go wild and send in many. If you only have one
then send a few from that book. Don't forget to include the name of your cookbook with your recipes. Please join in the
fun and send in your Cookbook Picks for this
Monthly Theme topic. Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Cookbook Picks. We will collect them the remainder of this month and post them on the
second Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Cookbook
Picks
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Cookbook
Picks.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Cookbook Picks has a deadline of
February 28, 2009, and will be posted on March 8, 2009.
Please use this email link to submit a recipe for theme recipes: Cookbook
Picks
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
that occur after December 2009.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our February Birthday Babies:
1st Linda L. in Lenexa, Kansas
2nd Troy S. in Dayton, Ohio
2nd Alva in Oelwein, Iowa
3rd Emily in Coconut Creek, Florida
3rd Mary K. in Niceville, Florida
3rd Sharon B. in Lindside, West Virginia
4th Gail in Greenville, Ohio
5th Jim D. in Washington State
5th Angela S. in Charleston, South Carolina
8th Carolann in Sharpsburg, Georgia
8th Sheila K. in Clanton, Alabama
8th Dixie K. in Delaware, Ohio
9th Delorese S. in Dayton, Ohio
10th Sally P. in Menifee, California
10th Lily L. in Melaka, Malaysia
11th Ruthie in Ypsilanti, Michigan
12th Bette T. in Stockton, California
13th Liz in Port Royal, Pennsylvania
14th Debbie M. in McKeesport, Pennsylvania
14th Alysia in Amston, Connecticut
16th Hal R. in Eaton, Ohio
16th Shawntel R. in Rockingham, North Carolina
16th Myrna R. in Jacksonville, Florida
16th Linda L. in Hong Kong
17th Diane in Natick, Massachusetts
18th Michelle S. in Morgan County, Tennessee
19th Rob W. in Dartmouth, Nova Scotia
20th Delores M. in St. Louis, Missouri
20th Charlotte P. in Jayess, Mississippi
21st Deborah H. in Denton, Texas
21st Cheri W. in Ocala, Florida
21st Cindy in Beaver Dams, New York
21st Mona G. in Grand Ledge, Michigan
22nd Joyce S. in Lake Placid, Florida
22nd Barbara H. in Portland, Tennessee
23rd Jim H. in Calgary, Alberta, Canada
23rd Dee C. in Kissimmee, Florida
26th RJ in Denver, Colorado
26th Kathy J. in Bethalto, Illinois
26th Amal, Shomolu, Lagos-Nigeria
29th Mary M. in Cameron, Ohio
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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HAPPY VALENTINE
~Shared by Johnny, LA
Cabbage always has a heart;
Green beans string along.
You're such a Tomato,
Will you Peas to me belong?
You've been the Apple of my eye,
You know how much I care;
So Lettuce get together,
We'd make a perfect Pear.
Now, something's sure to Turnip,
To prove you can't be Beet;
So, if you Carrot all for me
Let's let our tulips meet.
Don't Squash my hopes and dreams now,
Bee my Honey, dear;
Or tears will fill Potato's eyes,
While Sweet Corn lends an ear.
I'll Cauliflower shop and say
Your dreams are Parsley mine.
I'll work and share my Celery,
So be my valentine.
COOKING TIPS FROM MARTHA & MAXINE
~Shared by Johnny, LA
Martha Stewart:
Stuff a miniature marshmallow in the bottom of an ice cream cone to prevent ice cream drips.
Maxine:
Just suck the ice cream out of the bottom of the cone, for Pete's sake! You are probably lying on the couch with your feet up eating it, anyway!
Martha Stewart:
To keep potatoes from budding, place an apple in the bag with the potatoes.
Maxine:
Buy Hungry Jack mashed potato mix. Keeps in the pantry for up to a year.
Martha Stewart:
When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won't be any white mess on the outside of the cake.
Maxine:
Go to the bakery! Heck, they'll even decorate it for you!
Martha Stewart:
If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato and it will absorb the excess salt for an instant 'fix-me-up.'
Maxine:
If you over-salt a dish while you are cooking, that's too bad. Please recite with me the real woman's motto: 'I made it, you will eat it and I don't care how bad it tastes!'
Martha Stewart:
Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.
Maxine:
Celery? Never heard of it!
Martha Stewart:
Brush some beaten egg white over pie crust before baking to yield a beautiful glossy finish.
Maxine:
The Mrs. Smith frozen pie directions do not include brushing egg whites over the crust, so I don't.
Martha Stewart:
Cure for headaches: take a lime, cut it in half and rub it on your forehead. The throbbing will go away.
Maxine:
Take a lime, mix it with tequila, chill and drink! All your pains go away!
Martha Stewart:
Don't throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces.
Maxine:
Leftover wine??????????? HELLO!!!!!!!
Maxine:
Lastly, if you don't forward this to 1 of your friends within the next 5 minutes, your belly button will unscrew and your butt will fall off.
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
STRAWBERRY WHIPPED SENSATION
~Shared by Linda H., Rosharon, TX
Makes: 12 servings
4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter, melted
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.
Source: Kraft Foods
CHOCOLATE LOVER'S PIZZA
~Shared by Linda H., Rosharon, TX
Makes: 20 servings
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
10 squares BAKER'S Premium White Baking Chocolate, divided
2 cups JET-PUFFED Miniature Marshmallows
1 cup crisp rice cereal
1 cup PLANTERS COCKTAIL Peanuts
1/4 cup red maraschino cherries, well drained, halved
1/4 cup green maraschino cherries, well drained, halved
1/3 cup BAKER'S ANGEL FLAKE Coconut
1 tsp. oil
Microwave semi-sweet chocolate and 8 squares of the white chocolate in 2-quart microwavable bowl on HIGH 2 minutes; stir.
Microwave an additional 1 to 2 minutes or until chocolates are melted, stirring every 30 seconds. Add marshmallows, cereal and peanuts; mix well.
Spread evenly into lightly greased 12-inch pizza pan. Sprinkle with cherries and coconut.
Microwave remaining 2 squares white chocolate with oil in 1-cup microwavable bowl on HIGH 1 minute; stir. Microwave an additional 30 seconds to 1 minute or until chocolate is completely melted, stirring every 15 seconds. Drizzle over coconut. Cool completely or refrigerate until firm. Store covered, at room temperature.
Source: Kraftfoods.com
"BARBIE" PIE
~Shared by Linda H., Rosharon, TX
TNT (Since it is pink, it makes a perfect Valentine's Day dessert!)
Oreo crumb prepared crust or prepared graham cracker crust
1 sm. pkg of Sugar free Raspberry Jell-O
1/4 C boiling water
1 carton raspberry Yogurt
1 large tub Cool Whip
Dissolve the Jell-O in boiling water until totally dissolved. Stir in the yogurt. Cool. Stir in Cool Whip and pour into pie shell. For variation change the flavors of the
Jell-O and yogurt. Lime, raspberry and lemon are good and so is peach.
OREO RIPPLE COFFEE CAKE
~Shared by Linda H., Rosharon, TX
24 Oreo cookies coarsely chopped
1/4 butter melted
One package yellow pound cake mix
4 teaspoons milk
1/3 cup flour
1/3 semisweet chocolate chips (maybe a little more)
1 cup powdered sugar
Mix chopped cookies with flour and butter (this is so they don't settle to the bottom of the cake). Stir in Chocolate chips and set aside.
Prepare cake mix according to package directions (use amounts of milk, water and eggs it says to on the box).
Pour half the batter into a greased Bundt pan. Sprinkle 2 cups of cookie mixture evenly over batter. Top with remaining batter and then cookie mixture - pressing cookies gently into batter.
Bake at 350 degrees for about one hour (test it first). Cool in pan for a couple of minutes and then invert cake and let cool completely. Mix powdered sugar and milk and drizzle over cake.
Source: Cooking with Haggemaker
BLACK FOREST BROWNIES
~Shared by Linda H., Rosharon, TX
1 pkg. brownie mix
8 oz. Cream cheese, softened
½-1 C. confectioner’s sugar
1 can cherry pie filling
Mix brownies according to package directions. Bake on a pizza pan. Cool completely.
Mix cream cheese and confectioner’s sugar thinned to spreading consistency with milk. Spread over brownie dough. Top with the pie filling.
PEANUT BUTTER PIE
~Shared by Linda H., Rosharon, TX
½ cup peanut butter, chunky or smooth
4-5 C Cool Whip
1 Oreo crumb pie crust
Mix peanut butter and Cool Whip. Pour into shell and chill. You can add mini chocolate chips or drizzle top with hot fudge Hershey’s chocolate sauce and top with a little Cool Whip and Reese’s’ peanut butter chips.
PINEAPPLE UPSIDE-DOWN BISCUITS
~Shared by Linda H., Rosharon, TX
1 stick (1/2 cup) butter
1 cup brown sugar
1 (16 ounce) can crushed pineapple, drained juice reserved
Maraschino cherries
Medium size refrigerated biscuits
Preheat oven to 400 degrees. Allow butter to soften. Place in mixing bowl with brown sugar. Drain crushed pineapple juices into separate bowl. Place crushed pineapple in mixing bowl with butter and brown sugar. Mix ingredients together with a fork. Place two large spoonfuls of mixture into muffin pan cups. Fill the empty cups with water. Place one cherry in the middle of each mixture-filled cup. Top each with one biscuit. Brush leftover pineapple juice onto each biscuit. Bake for 10 minutes. Use a fork to remove from pan and serve fruit side up.
Source: Tona on Cooking with Haggemaker
SWEET & SALTY PRETZEL BROWNIES
~Shared by Linda H., Rosharon, TX
1 1/3 cups (8 oz) semisweet chocolate chips
4 oz unsweetened baking chocolate, coarsely chopped
1 stick (1/2 cup) unsalted butter
61 saltine crackers, finely crushed
1 can (14 oz) fat-free sweetened condensed milk (not evaporated milk)
3 cups bite-size pretzels
You'll need a 9-in. square baking pan lined with nonstick foil to extend about 2 in. above opposite ends of pan.
Melt both chocolates and the butter in a large bowl in microwave or in a heavy saucepan over medium-low heat, stirring often, until blended and smooth. Remove from heat; stir in cracker crumbs (you should have 2 cups) and milk until blended. Fold in 2 cups pretzels.
Spread evenly in prepared pan. Lay remaining pretzels on top. Cover and refrigerate at least 1 1/2 hours or until firm.
Lift foil by ends onto cutting board. Cut into 6 strips, then cut each strip into 6 squares.
Source: Woman's Day June 1, 2007
GREEN GRAPE PIE
~Shared by Linda H., Rosharon, TX
Mix the following:
1 1/2 c sugar
2 eggs, well beaten
2 T flour
1 T butter
3 or 4 T cream
1 t vanilla
Pour mixture over 1 1/2 cups of green seedless grapes into an unbaked pie crust.
Sprinkle with sugar and cinnamon. Bake 45 min or until pie is done in middle
Source: Cooking with Haggemaker
NUTELLA™ CHEESECAKE
~Shared by Linda H., Rosharon, TX
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 (13 ounce) jar chocolate hazelnut spread (Nutella)
1/4 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.
COCONUT-CARAMEL-PECAN PIE
~Shared by Linda H., Rosharon, TX
¾ stick butter
7.5 oz. Pkg of Angel Flake coconut
¾ C. pecans, chopped
8 oz. Cream Cheese
1 can condensed milk
16 oz. container Cool Whip
2 –9” Baked pie crusts or graham cracker crumb crusts
1 bottle caramel ice cream topping or 1 lb. Mrs. Richardson’s Butterscotch Caramel
In a large skillet melt the butter. Stir in coconut and pecans. Stir until brown. Combine cream cheese and condensed milk. Beat until smooth. Add Cool Whip and blend. In each piecrust layer ¼ of cheese mixture. Place ¼ of coconut mixture over cheese layer. Drizzle ¼ of caramel over. Repeat layers and freeze. Remove from freezer 5-10 minutes before serving.
Serves 8.
CHERRY ANGEL TRIFLE
~Shared by Linda H., Rosharon, TX
l/2 cup powdered sugar
8 oz. cream cheese; softened
8 oz. carton whipped topping
5 cups cubed angel food cake
l/2 c. chopped pecans
2l oz. can cherry pie filling
In a medium bowl combine sugar and cream cheese. Beat until well blended. Reserve l/2 c. whipped topping. Fold remaining whipped topping, cake cubes, and pecans into cream cheese mixture. Spoon mixture into a glass bowl. Top with pie filling. Garnish with reserved whipped topping.
Cover and refrigerate at least 3 hours before serving.
Serves approx. l2
Can also use this with blueberry and raspberry pie filling.
JELLY ROLL TRIFLE
~Shared by Linda H., Rosharon, TX
1 Jelly Roll (either homemade or store purchased)
1 pkg. vanilla (or banana) pudding (kind you cook)
orange juice
1 carton frozen strawberries (about 2 cups) thawed
whipped cream or cool whip
Use a glass punch bowl, or other large glass bowl. Cut the jellyroll into about 1 inch slices and sprinkle with orange juice. Place the cake around the bowl and on the bottom ...put a layer of the cooked pudding on cake, then a layer of the strawberries, another layer of the pudding, and strawberries, Cover all with whipped cream or other whipped topping. Refrigerate till serving time.
CHERRY BARS
~Shared by Linda H., Rosharon, TX
1/2 C Butter
1 Yellow Cake Mix
1 can Cherry Pie Filling
1/2 C Sugar
1 Tbsp. Cinnamon
Beat 1 Egg
1/2 C Sour Cream
Mix together butter and cake mix and pat lightly into a greased 9x13 pan. Bake for 10 min. in a 350 oven. Don't cool. Cover with 1 can Cherry Pie Filling. Mix together sugar and cinnamon. Sprinkle over pie filling. Beat egg and sour cream. Drizzle over the top. Bake about 25-30 min. Serve with cool whip or ice cream.
TROPICAL CHEESECAKE
~Shared by Linda H., Rosharon, TX
8 servings
8 ounces cream cheese, softened
1/3 cup sugar
8 ounces frozen whipped topping, thawed
2 kiwi fruits, peeled, diced, and divided
1 medium mango, peeled, chopped and divided
1 cup coconut, toasted, divided
6 ounces graham cracker pie crusts
Beat cream cheese and sugar until blended.
Stir in whipped topping.
Add all but 1/4 c each of fruit and coconut and mix well.
Scoop into crust.
Refrigerate until set (about 3 hours) and top with reserved fruit and coconut.
Keep in refrigerator.
Source: Kraft Foods
FRENCH APPLE COBBLER
~Shared by Linda H., Rosharon, TX
5 C. sliced apples (tart)
¾ C. sugar
2 Tbsp flour
½ tsp cinnamon
¼ tsp salt
1 tsp vanilla
½ C. raisins (optional)
¼ C. water
Combine then put in to a 9x9x2 pan. Dot with butter
Make filling by combining:
½ C. flour
½ C. sugar
½ tsp baking powder
¼ tsp salt
2 tbsp soft butter
1 egg, slightly beaten
Drop batter in 9 portions on apples, spacing evenly. Batter spreads during baking.
Bake 35-40 min. at 375 until apples are tender and crust is golden brown.
Serve with ice cream or half and half.
9 Servings
ICE CREAM CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 (10 inch tube pan) angel food cake
2 quarts strawberry ice cream, softened
4 cups confectioners' sugar
8 ounces cream cheese
1/2 pint fresh strawberries
Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.
Mix cream cheese and confectioner's sugar until light and fluffy.
About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.
CHEESECAKE SUPREME
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/4 cup butter, melted
5 (8 ounce) packages cream cheese, softened
5 eggs
2 egg yolks
1 3/4 cups white sugar
1/8 cup all-purpose flour
1/4 cup heavy whipping cream
Preheat oven to 400 degrees F (200 degrees C).
Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.
CHOCOLATE ALMOND MARBLE CHEESECAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1/2 cup finely chopped almonds
1/4 cup white sugar
1/2 cup butter, melted
3 (1 ounce) squares bittersweet chocolate
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 teaspoon almond extract
1 (16 ounce) container sour cream, room temperature
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.
In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.
Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.
WALDORF ASTORIA RED VELVET CAKE
~Shared by Johnny, LA
1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 oz. red food coloring (2 - 1 oz. bottles)
1 tsp. cocoa
1 tsp. baking soda
2 1/2 c. flour
1 tsp. salt
1 tsp. vanilla
1 tsp. vinegar
1 c. buttermilk
Cream sugar, eggs, and shortening. Make a paste of food coloring and cocoa. Add to mixture; add flour with salt alternately with buttermilk. Add vanilla. Last of all fold in vinegar and baking soda mixture.
Bake in 350 degree oven for 30 minutes in 2 (9-inch) pans. (For a nice Valentine's Day treat, bake in heart shaped pans.)
FROSTING:
1 stick butter
1/2 c. Crisco
1 c. milk
1 c. confectioners sugar
2 tbsp. flour
1 tsp. vanilla
Cook flour with milk until thick; cool. Cream sugar, butter, shortening and vanilla with mixture for 10 minutes (until light and fluffy). Blend in cool flour and milk mixture. Frost cake.
FLOATING ISLANDS
~Shared by Johnny, LA
Preparation Time: 60 minutes
Cooking Time: Less than 15 minutes
Serves 4 to 8, makes about 8 meringues
1 quart milk
1 vanilla bean, split in half lengthwise
8 eggs, separated
2 cups sugar
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 cup sliced almonds
1. In a large, wide saucepan, bring the milk and vanilla bean to a simmer.
2. To make the Meringues:
In a mixing bowl, beat the egg whites until soft peaks form. Gradually beat in 1/2 cup sugar and continue beating until stiff but not dry. Scoop up several large serving spoonfuls and poach on the simmering milk, about 3 minutes on each side. Remove with a slotted spoon and place on serving plate. Repeat until all the egg whites have been used.
3. To make the Crème Anglaise:
In another large mixing bowl, whisk together egg yolks and 1/2 cup sugar until light and ribbony. Add the warm milk to the egg yolk mixture and return to the saucepan. Cook, over low heat, stirring constantly without letting it come to a boil, until mixture thickness and coats back of spoon. Strain and flavor with rum and vanilla extract. Ladle Crème Anglaise around poached meringues.
4. To make the Caramel:
In a small saucepan, cook the remaining 1 cup sugar until caramelized, stirring constantly. Stir in the almonds. Turn off heat, being careful not to burn the caramel.
Carefully spoon caramel over the meringue.
BURNING LOVE
~Shared by Johnny, LA
8 slices of bread
3 cups heavy cream
1 whole egg
3 egg yokes
1-1/2 cups sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup rum
1/2 cup raisins or currants, steeped for 15 minutes in a cup of very hot water (save the liquid)
Preheat oven to 350 degrees.
Dice bread into cubes.
Whisk together cream, whole egg, egg yokes, 1/2 cup sugar, nutmeg, cinnamon and 1 tablespoon of rum. combine bread and cream mixture.
Drain raisins and reserve liquid. Add raisins to bread mixture.
Spoon mixture into soufflé cups. place cups in baking pan filled with hot water 1/2 inch deep.
Bake until a knife inserted in center comes out clean, about 30 minutes.
Just before serving, combine reserve liquid and remaining sugar in a sauce pan brining it to a
simmer, whisking constantly, over high heat. When sugar turns amber, carefully whisk another 1/2 cup of hot water. Return to a simmer and cook until mixture becomes the consistency of syrup. Stir in remaining rum and return to heat for 15 seconds. Remove pan from heat and touch a match to sauce. Pour flaming caramel over puddings and sever. ( BE SURE AND TELL THEM NOT TO EAT UNTIL THE FLAMES BURNS OUT)
CHOCOLATE BAVARIAN TORTE
~Shared by Judy, LaPorte, IN
1 pkg. Devils Food Cake mix, without pudding
1 - 8 oz. cream cheese
2/3 cup brown sugar, packed
1 tsp. vanilla
1/8 tsp. salt
2 cups whipped cream
2 T. grated chocolate for garnish optional
Mix and bake cake according to package directions. Use 2 - 9" round cake pans. Cool in pans for 15 minutes. Remove from cake pans and cool. In a bowl beat cream cheese, sugar, vanilla and salt until fluffy. Fold in whipped cream. Split each cake into two horizontal layers. Place one on a serving plate, spread with 1/4 of cream. Repeat with remaining layers. Garnish top with grated chocolate. Refrigerate for 8 hours or overnight.
HERSHEY BAR CAKE
~Shared by Betty K., Belhaven, NC
This is really good!
1 box Chocolate or German Chocolate cake mix
1 box instant chocolate pudding
1/2 cup oil
3 eggs
1 1/2 cups milk
Mix all ingredients & bake in three layers at 325 degrees.
Frosting:
1 (8 oz.) pkg. cream cheese, softened
2 cups powdered sugar
1/2 cup granulated sugar
12 ounces carton Cool Whip
1 cup chopped nuts (pecans or almonds)
1 (16 oz) bar Hershey with Almonds, chilled & grated
Beat cream cheese & sugars together. Fold in Cool Whip & grated Hershey bar. Frost cooled cake layers. May garnish with a little more grated Hershey bar.
Note: It was sort of hard to grate the candy bar, so I put it in my chopper & chopped it fairly fine.
ENGLISH TOFFEE CANDY
~Shared by Cathy K., Willow River, MN
1/2 c chopped nut meats
3/4 c brown sugar
1/2 c butter
1 c chocolate chips
Butter 8x8 pan and spread nut meats. Set aside. Combine butter and brown sugar in saucepan. Bring to boil stirring constantly for 7 minutes. (Don't overcook). Pour over nuts and sprinkle with 1 c chocolate chips. Cover with foil to keep in heat to melt chips. Smooth out chips. Cool. Break into pieces.
PECAN CARAMEL CLUSTERS
~Shared by Dawn, NH
The following recipe is one of my Husbands favorite. I believe it originally came from Taste of Home.
14-oz pkg caramels, unwrapped
2 tbsp butter
2 tbsp milk
2 cups pecans, chopped (I've also used walnuts or cashews in place of pecans)
Chocolate coating, melted (or 12-oz bag chocolate chips melted with 1 tbsp shortening)
In top of double boiler, melt caramels with butter and milk. Stir til smooth. Stir in nuts. Drop by tablespoonfuls onto greased foil. Let set til firm and cool enough to handle. ( I place them in the fridge for about 30 minutes at this point). Melt chocolate coating in top of double boiler. Dip each cluster in chocolate and place on foil or wax paper to harden.
CHEESECAKE
~Shared by Dawn, NH
1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp butter, melted
5 (8-oz) pkgs cream cheese, softened
1 cup sugar
3 tbsp flour
1 tbsp vanilla
1 cup sour cream
4 eggs
Preheat oven to 325°. Combine graham cracker crumbs, 3 tbsp sugar and melted butter in bowl. Press onto bottom of 9-inch springform pan. Bake for 10 minutes. In large bowl mix cream cheese, sugar, flour and vanilla with mixer until smooth. Add sour cream. Add eggs, 1 at a time, mixing just until blended. Pour over crust. Bake for approx 1 hour, or until center just jiggles slightly when moved. Cool 15 minutes then loosen from sides of the pan. Cover and refrigerate at least 4 hours or overnight.
I have baked this in a 9 x 13 pan, takes around 30 - 40 minutes. Have also melted about 8 oz of chocolate and added with the sour cream to make a chocolate cheesecake. This is best when allowed to sit overnight in the fridge.
STRAWBERRY PUDDING
~Shared by Marsha G., Rochester, IN
1 box vanilla wafers (You will not use an entire box.)
1 (3.4-ounce) box instant cheesecake pudding
1 cup milk
1 cup sour cream
1 cup Cool Whip
1 quart fresh strawberries, washed and sliced
In large mixing bowl, mix pudding, milk and sour cream with a whisk or spoon. Add Cool Whip and mix well. In a 9-by-13-inch glass dish or large, deep bowl, place a single layer of vanilla wafers. Place half the strawberries on top of wafers. Spread half of the pudding mixture on top of the berries. Repeat layers. Crumble some vanilla wafers on top. Serve chilled.
TEA BISCUITS
~Shared by Pam, Swanton, OH
Makes 6 cupcake size biscuits
1 ½ cups white flour
¼ cup Splenda® or sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
3 Tablespoons butter
¾ cup buttermilk
(Raisins are optional and I prefer to use them and I use about ¼ cup per batch)
QUADRUPLE BATCH
~Shared by Pam, Swanton, OH
6 cups flour
1 ½ cups Splenda® or sugar
2 T and 2 t baking powder
1 ½ teaspoons baking soda
2 sticks and 2 T butter
4 ½ cups buttermilk
(1 ½ cups raisins if using them)
Sift together flour, sugar, baking powder cut in butter add baking soda to buttermilk and stir until foamy then add to rest of ingredients.
Put ¼ cup of batter into muffin cups and bake at 425º for 15 minutes - give or take a couple of minutes - until tester comes out clean.
BILL’S FAVORITE CARROT CAKE
With Splenda
~Shared by Pam, Swanton, OH
Pam found a carrot cake recipe (that she amended) and Bill loved it. Then she changed it again (not so good that time). She’s learned her lesson - If it ain’t broke, don’t fix it! Here’s the good recipe.
4 large eggs (room temperature)
1 3/4 cups Splenda
1 1/2 cups oil
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 Tablespoons ginger
1/2 teaspoon ground mustard
1/2 teaspoon nutmeg
1 cup chopped nuts
1/2 cup raisins
2 cups grated carrots
Preheat oven to 3500 F.
Beat eggs into sugar, add oil, flour, baking soda, cinnamon, ginger, mustard, and nutmeg. Mix well.
Fold in the nuts, raisins, and carrots.
Pour batter into greased cake pan (I use an oblong cake pan, but 12" round would be OK, too) and bake for about 45 minutes (until toothpick comes out clean).
Cool on wire rack.
Now you have the option of removing cake from the pan to ice it or to leave it in the pan and ice it. I ice this cake with a cream cheese icing. Use one package of softened cream cheese and add 1 1/2 - 2 cups Splenda and a Tablespoon of vanilla extract and 1 stick softened butter and 1T half & half (or milk/cream) and beat until the right consistency
To double batch: 3 cups Splenda, 2 pkgs. cream cheese; 2T vanilla; 2 sticks butter/ 1 to 2 T of 1/2 & 1/2 or milk or cream. Whip to proper consistency.
CHOCOLATE-WALNUT SALAD* WITH COCOA DRESSING
~Shared by Pam, Swanton, OH
(Who says dieting can't be a kick and that every salad has to have dumb green stuff?)
"Salad Base"
8 oz. unsweetened baking chocolate
1 cup butter (two sticks)
2 3/4 cups xylitol (or 2 cups fructose or 3 scant cups Splenda or 3 cups sugar)
6 large or 5 extra large eggs
1 tablespoon vanilla
1 and 1/2 cups flour
2 cups coarsely chopped walnuts
Preheat oven to 300 F. Melt the chocolate and butter together in a saucepan and set aside. Using an electric mixer, beat together the sugar, eggs, and vanilla on high speed for ten minutes. Stir in the chocolate, then the flour, then the walnuts.
Spread mixture in a greased 9" x 13" (glass preferred) and bake for 45 minutes. Frost (Oops! I mean add the dressing!) when cool.
"Dressing"
2/3 cup powdered xylitol
1/4 cup powdered baking cocoa
1/4 cup butter (1/2 stick)
1/2 cup cream
1/4 cup fructose syrup (like corn syrup but made with fructose instead of sugar) or use corn syrup
1 teaspoon vanilla
1 cup xylitol or Splenda or powdered sugar
Combine the first five ingredients in a saucepan and bring to a boil. Boil vigorously for three minutes. Allow to cool for ten minutes. Beat in vanilla and powdered sugar. Beat the whole mess until smooth.
Spread over cooled salad base.
Since this is classified and filed as a salad, and there is no mention of calories in the directions, there quite obviously can't be any!
*Ok, so they’re really brownies. They’re the best ones you’ll ever eat!
DATE CAKE
~Shared by Pam, Swanton, OH
This one is from my mom, Martha Juanita Minnick Edwards and she served it on Holidays and special occasions.
8 ounces pitted dates
2 teaspoons baking soda
2 teaspoons vanilla
3 cups flour
1 1/2 cups xylitol or Splenda (or 2 scant cups of sugar)
2 teaspoons baking powder
1 teaspoon salt
2/3 cup Crisco or oil
2 eggs- room temperature
Put dates into 2 cups of boiling water. bring to boil put into blender and blend put back into pan and bring to a roiling boil remove from heat add soda and vanilla set aside to cool
In the meantime, sift and measure the flour add the xylitol or Splenda (sugar) and baking powder and salt and mix add the Crisco and mix well add the date mixture with one cup of cold water that you rinse the pan with and add 2 room temperature eggs. Put into greased and floured tube pan and bake for 45 min.
Let cool for an hour before removing from tube pan. Keep covered.
PEANUT BUTTER CAKE
with Splenda
~Shared by Pam, Swanton, OH
This is an adapted recipe by Pamela Edwards Hopkins from the original recipe of Bessie Prater Edwards, her grandmother.
Mix together:
1 cup Splenda and 1/4 cup sugar free maple syrup sweetened with Splenda
1 egg
1 Tablespoon peanut butter (Pam prefers creamy, Bill chunky)
1 teaspoon baking soda**
1 cup buttermilk***
1/2 cup oil (Canola or Crisco)
1 teaspoon baking powder
2 scant cups flour
Bake at 3500 F. in an oblong pan for 20 minutes.
Bake for 15 minutes when using mold. Use 2 T to fill each mold section.
ICING:
Mix 11/2 cups Splenda with 2 Tablespoons peanut butter and hot water to proper consistency. Spread over cooled cake.
** mix the baking soda with the buttermilk and stir until foamy, then add it to the rest of the ingredients.
*** when using buttermilk in recipes, it should be old buttermilk not fresh. I’ve used buttermilk several months old with good results. Just make sure it’s not moldy . . .
CHOCOLATE OVERLOAD CAKE
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
Omg! this is the ULTIMATE chocolate lovers cake! TNT!!
1 (18.5 oz) box chocolate cake mix (I used one with pudding in the mix)
1 small box instant chocolate pudding
1 - 12 oz bag choc chips
3 eggs
1 3/4 C chocolate milk (I used 2%)
Preheat oven to 350°. Mix all dry ingredients together. Add eggs and milk until combined. Pour into a bundt pan that's been greased and dusted with cocoa powder. Bake for about 45 minutes. Let cool 10 mins then invert onto wire rack to finish cooling.
I dusted this with powdered sugar, although I did think about drizzling with chocolate syrup but glad I didn't. An explosion of chocolate!!
Source: Frugal Living, p-cmod
DOUBLE CHOCOLATE LAVA BABY CAKES
~Shared by Larry J., Spring Hill, TN
Prep: 20 minutes
Bake: 15 minutes
Ingredients
3/4 cup butter
6 ounces semisweet chocolate pieces (1 cup)
1 recipe Praline Sauce (see below)
3 eggs
3 egg yolks
1/3 cup sugar
1 1/2 teaspoons vanilla
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/3 cup pecan halves, toasted
Directions
1. Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup soufflé dishes or six 10-ounce custard cups. Place soufflé dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.
2. Meanwhile, prepare Praline Sauce, cover and keep warm until needed.
3. In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.
4. Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
5. Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately. Makes 6 servings.
Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce
Nutrition Facts
Calories 700,
Total Fat (g) 48,
Saturated Fat (g) 21,
Cholesterol (mg) 302,
Sodium (mg) 281,
Carbohydrate (g) 67,
Fiber (g) 1,
Protein (g) 8,
Vitamin A (DV%) 51,
Vitamin C (DV%) 0,
Calcium (DV%) 7,
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes and Garden Recipes
CHOCOLATE PANCAKES
~Shared by Luanne, FL
This is great for the chocoholics and I should think it would make a delightful Valentines Day breakfast.
2 cups all-purpose baking mix
2 tablespoons cocoa powder
2 tablespoons granulated sugar
2 tablespoons Canola oil
2 medium eggs
3/4 cup milk
Light corn syrup
Fresh strawberries or your favorite fruit
Whipped Topping
1. Sift together baking mix, cocoa and sugar onto a sheet of wax paper.
2. In a bowl, whisk together oil, eggs and milk.
3. Add dry ingredients to liquid ingredients and stir just to blend.
4. Preheat griddle on medium-high and lightly coat with cooking spray.
5. Pour by ¼ cupfuls onto griddle. When bubbles form on top of pancakes and the edges are slightly dry, turn and finish cooking and finish cooking.
6. Serve pancakes hot with toppings.
Yield: 12 pancakes.
CHOCOLATE CRÈME BRULEE
~Shared by Luanne, FL
How is this for a taste treat. Yummy !!!!
Ingredients:
2 cups whipping cream
1 tbsp. vanilla
3 squares semisweet chocolate, chopped
6 egg yolks
6 tbsp. granulated sugar
Caramel topping:
2 tbsp. brown sugar
2 tbsp. granulated sugar
Cooking Instructions:
Pour the whipping cream into a medium saucepan and bring to a simmer over medium heat; do not boil. Remove from heat and stir in the chocolate and vanilla. Stir until the chocolate has melted and the mixture is completely smooth. Allow to cool slightly.
In a medium-sized mixing bowl, whisk together the egg yolks and sugar. Slowly add the chocolate mixture to the egg mixture, whisking constantly until evenly combined and smooth. Let cool for 20 minutes.
Preheat the oven to 300 degrees F (150 degrees C). Arrange six 1/2-cup souffle dishes (or similarly sized baking dishes or custard cups) in a baking pan large enough to hold them all, with room between them. Note: Do not grease the baking dishes.
Spoon the chocolate custard into the prepared souffle dishes, dividing the mixture equally among them. Pour enough hot (not boiling) water into the outer baking pan to come about halfway up the sides of the souffle dishes. Bake for 35 to 40 minutes or until the custard is just set -- it will still be fairly soft, but no longer liquid. Remove to a rack and let cool completely, then chill in the refrigerator until just before you’re ready to serve. (You can do this several hours or up to one day ahead, if you want.)
When ready to serve, preheat the broiler element of the oven to the highest heat setting. Place the oven rack as close to the element as possible. Stir together the brown sugar and granulated sugar for the topping. Sprinkle this mixture evenly over chocolate custard in the six souffle dishes.. Arrange the souffle dishes on a baking sheet (so that they can be more easily handled) and place under the preheated broiler for 1 to 2 minutes or just until the sugar topping melts and begins to bubble. Remove from oven and let cool for 3 to 5 minutes before serving.
Makes 6 servings
CHERRIES IN THE SNOW
~Shared by Jim D., WA State
A delightful and tasty recipe for the holidays. Can be used for Christmas or other holidays.
Ingredients
1 angel food cake
2 small boxes sugar-free, instant vanilla pudding
1 (8-ounce) container of sugar-free whipped topping
1 (14-ounce) bag of coconut
1 small jar of maraschino cherries
4 cups of milk
Directions
Slice angel food cake and lay into a medium-size glass pan. Prepare pudding mix with the 4 cups of milk. Add whipped topping to the pudding. Let set up for a few minutes. Pour on top of angel food slices in pan. Sprinkle coconut on top of the pudding mixture, as much as you want on it. Arrange cherries on top. Refrigerate overnight. Prep time: about 15 minutes.
This serves about 6-8 people.
CHOCOLATE BUTTER GOOEY BARS
~Shared by Jim D., WA State
1 (18.25 ounce) box devil's food cake mix
1/2 cup (1 stick) (8 tablespoons) butter or margarine, melted
3 eggs
8 ounces cream cheese,
Softened
1 (16 ounce) box confectioners' sugar
1/2 cup chocolate chips
Heat oven to 350 degrees F.
Combine cake mix, melted butter and 1 egg in a bowl, mixing well. Press into the bottom of a 9 x 13-inch glass-baking dish.
Beat cream cheese and confectioners' sugar in a bowl until light. Add the 2 remaining eggs and mix well. Spread over the chocolate cake mix layer. Sprinkle with the chocolate chips and bake for 40 minutes. Cool, then cut into squares.
Makes 12 servings.
HOLIDAY CAKE
~Shared by Jim D., WA State
1 (8 ounce) package of cream cheese
1 1/2 cups sugar
1 1/2 sticks real butter
4 eggs
1 1/2 teaspoons of almond extract
2 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 cups of walnuts or almonds (chopped)
1 jar of maraschino cherries
Cream together 1-1/2 sticks of butter (softened), 1-1/2 cups of sugar, cream cheese, and 1-1/2 teaspoons of almond extract (mix well). Add eggs one at a time and mix well. Add baking powder and flour, mixing well. Drain the cherries and chop the entire jar in half and set aside 8 halves to decorate the top of the cake. In a separate bowl mix a small amount of flour with the cherries and fold into the cake mixture being careful not to crush. Add the nuts and pour the entire mixture into a bundt pan and bake at 350 degrees for 45 minutes to 1 hour. Take the cake out of the oven and immediately turn upside down on a dish. After the cake has cooled, glaze the top with a mixture of confectioners sugar and water. Drizzle over the top of the cake allowing it to drip down the sides. Decorate with cherries and walnuts along the top.
CHOCOLATE BOURBON CAKE
(or What to do with a spare bottle of bourbon!)
~Shared by Jessica, Corfu, Greece
(Two of the best cakes ever. "My sweet" LOVES these cakes.)
1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces high quality, unsweetened dark chocolate
1/4 cup instant espresso (can use instant coffee)
2 tablespoons unsweetened cocoa powder
1 cup bourbon whiskey (can use 1/2 cup), more for sprinkling
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
1/4 cup confectioners’ sugar (powdered sugar), for sprinkling
Preheat oven to 325°F. Grease and flour a large bundt pan (10 cup capacity), or two 8- or 9-inch loaf pans. Melt chocolate in a microwave oven or in a double boiler over simmering water. Let cool.
Put instant espresso and cocoa powder in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Stir in whiskey and salt; let cool.
Beat softened butter until fluffy (2-3 minutes on high). Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
With the mixer on low speed, beat in a third of the whiskey espresso cocoa mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool. Sprinkle powdered sugar through a mesh sieve over the cake before serving.
Source: Melissa Clark's Whisky-Soaked Chocolate Bundt Cake, from the article, When Temperance Isn't in the Cards, in the New York Times, Dec 3, 2008
TANGERINE WHITE CHOCOLATE BUNDT CAKE
~Shared by Jessica, Corfu, Greece
7 oz almonds
3.5 oz white chocolate
2 tsp vanilla extract
8 oz softened butter
1 tsp ginger powder
8 oz cream cheese
3 tangerines
3/4 cup sugar
1 cup flour
6 eggs
salt
- Grease (use basting brush) and lightly flour bundt pan. Preheat your oven to 325F (160C).
- Grate the zest of all three tangerines, squeeze out the juice and sieve it.
- Buy the almonds without the (brown) skin on it and use your food processor to pulverize them. Put the almond powder in a big bowl. Sieve 1 cup of flour right on top of the almonds. Add 1 tsp ginger powder, the tangerine zest and give everything a good stir.
- Put the cream cheese in a bowl and pour the tangerine juice on top. Whisk until it’s a lump-free liquid.
- Separate 6 eggs. [Make sure to not let even a tiny bit of yolk seeps into the egg whites or you’ll find yourself back to square one.] Add a small pinch of salt and beat the egg-whites until they form peaks that don’t collapse. Transfer them to a bowl.
- Melt the white chocolate. Melt it by placing the bowl over a pan of hot water, just make sure the water doesn’t touch the bowl [or use the microwave].
- Put the butter inside the food processor and add 3/4 cup plain granulated sugar. Blitz for a while, add the egg yolks and pulse a bit more until everything is creamy and light yellow. About a minute. Add 2 tsp vanilla extract and the melted chocolate and pulse for about 30 more seconds. Add the flour/almond mix to the butter and combine everything. Pour the liquid cream cheese & tangerine mix in there and stir until the liquid has been absorbed. Gently fold in the egg whites.
- Pour the batter in your bundt pan and bake at 325F (160C), in the middle of the oven, for 45 to 55 minutes.
- Check by sticking a tooth pick, in the cake; when it comes out dry and clean that means your bundt cake is ready. Let it cool on the rack for 10 minutes, and gently remove the cake from the pan.
- Let it cool off completely, sieve a little confectioners sugar on top, and voila. Bundt cake.
Source: © Dutch Girl Cooking 2009
QUEEN OF PUDDINGS
~Shared by Larry Holmes, Toronto, Canada
4 eggs, separated
t tablespoons sugar, divided
1 tablespoon lemon zest
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
1 tablespoon pure vanilla
1 1/2 cups soft bread crumbs
2 cups of milk
3 tablespoons strawberry preserves, warmed
Preheat oven to 325 degrees. In medium bowl combine egg yolks, 4 tablespoons sugar, lemon peel, cinnamon, nutmeg, vanilla and bread crumbs. Gradually stir in milk. Pour into a 1 1/2-quart casserole. Place in a larger pan; pour in hot water to depth of 2 inches. Bake 1 hour, 15 minutes or until a knife inserted in center comes out clean. Increase oven temperature to 350 degrees. Carefully cover custard with preserves. Beat egg whites until soft peaks form. Add remaining 3 tablespoons sugar; beat until stiff but not dry. Spoon meringue over top of preserves, being sure it touches the sides of the casserole. Return to oven; bake 10 minutes longer or until top is golden. Serve warm.
Makes about 8 servings.
PEAR BUCKLE
~Shared by Larry Holmes, Toronto, Canada
1/4 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup milk
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon almond extract
1/2 teaspoon salt
2 medium-sized Bartlett pears, sliced
Cinnamon Streusel (recipe follows)
Preheat oven to 350 degrees. Cream butter with sugar until blended. Beat in egg, milk, flours, baking powder, almond extract and salt just until combined. Turn into greased and floured 9-inch square pan. Arrange pears over batter in even layer. Top with Cinnamon Streusel. Bake 45 to 50 minutes or until tester inserted into centre comes out dry. Cut into squares to serve.
Makes 6 to 8 servings.
Cinnamon Streusel:
Combine 1/2 cup sugar, 1/2 cup flour and 1 1/4 teaspoon s cinnamon in a small bowl. Cut in 1/4 cup butter to get an even, crumbly mixture.
BLUEBERRY AND CREAM PIE
~Shared by Larry Holmes, Toronto, Canada
1 unbaked 9-inch pie shell
4 cups (1 quart) fresh blueberries, rinsed and drained (see Note)
2/3 cup sugar
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon nutmeg
1 cup heavy cream
1 teaspoon vanilla
uncooked blueberries and sweetened whipped cream for garnish
Preheat oven to 400 degrees F. Fill pie shell with blueberries. Combine sugar, flour, salt, nutmeg, cream and vanilla.; blend well. Pour over berries in pie shell. Bake 45 minutes. Remove from oven and cool, then chill in refrigerator. Serve garnished with uncooked berries and rosettes of sweet whipped cream.
Makes 1 9-inch pie.
Note: When fresh blueberries are not available, use 1 quart (4 cups) frozen dry-pack blueberries.
BLUEBERRY HEARTS AND FLOWERS
~Shared by Larry Holmes, Toronto, Canada
1 package (3 1/4 ounces) lemon pudding and pie filling
2 egg yolks
2 cups water
1/4 cup sugar
1 envelope unflavored gelatin, softened in 1/4 cup water
1 can (15 ounces) blueberries in syrup, drained OR
1 cup fresh or dry-pack blueberries, rinsed and drained
1 teaspoon pumpkin pie spice
1 cup whipped cream
Prepare pudding as directed on the package, adding egg yolks and water and sugar. When pudding thickens and bubbles, stir in softened gelatin. Cool to lukewarm. Gently fold in drained blueberries and spice. Spoon mixture into 1/2 cup heart or flower-shaped molds. Chill until firm. Dip molds into lukewarm water for a few seconds; tap to loosen and invert on a serving place. Serve decorated
with whipped topping pressed through a star-tipped pastry bag. Chill until ready to serve.
Makes 6 servings.
BANANA COMPOTE
~Shared by Larry Holmes, Toronto, Canada
4 ripe bananas
2 cups fresh or canned pineapple chunks
2 cups seeded red grapes, halved
1/2 cup orange juice
2 teaspoons honey
1/2 cup ginger ale
fresh mint for garnish
Peel bananas and diagonally; place in a bowl. Add pineapple chunks, grapes, orange juice and honey. Toss to mix well. Cover and refrigerate until ready to serve. Just before serving, add ginger ale to the fruit. Toss gently. Serve in individual bowls. Garnish with
fresh mint.
Makes 8 servings.
RICE HEAVENLY HASH
~Shared by Larry Holmes, Toronto, Canada
2 cups cooked rice
1 1/2 cups milk
1/4 cup sugar
1 cup drained canned pineapple tidbits
1 large orange, peeled, seeded and diced
14 cup chopped maraschino cherries
1/2 cup flaked coconut
1 cup miniature marshmallows
1/4 cup nut meats, chopped
1 envelope whipped topping mix, prepared
in medium saucepan combine rice, milk and sugar. Cook until thick and creamy, about 10 to 15 minutes, stirring occasionally; cool. Fold in remaining ingredients. Spoon into serving dishes and chill. Garnish with additional maraschino cherries.
Makes 12 servings.
CARAMEL CHIFFON
~Shared by Larry Holmes, Toronto, Canada
1 envelope unflavored gelatin
1/2 cup packed dark brown sugar, divided
1/8 teaspoon salt
2 eggs, separated
2 cups milk
1 teaspoon vanilla
Mix gelatin, 1/4 cup brown sugar and salt in a saucepan. Beat together egg yolks and milk; stir into gelatin mixture. Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly, about 5 minutes. Remove from heat; add vanilla. Chill, stirring occasionally, until mixture mounds slightly when dropped form a spoon. Beat egg whites until soft speaks form; gradually add remaining 1/4 cup brown sugar and beat until stiff. Fold into gelatin mixture. Turn into serving dishes or bowl.
Chill slightly and serve soft and fluffy, or chill until set.
Makes eight 1/2 cup servings..
CHOCOLATE THINGS
~Shared by Pat, Merritt Island, FL
I haven't tried these yet, but you can bet I will this week!
2 C chocolate chips (This is close to a 12 oz bag)
1 pint whipping cream
2 eggs
vanilla
In a sauce pan over low to medium heat, melt the chips with the cream until smooth. Add vanilla and don't measure, but just give it a good glug-maybe a tablespoon. Now, you can either put it in a blender, or use a good whisk in the saucepan, and add the two eggs and blend or whisk for a few minutes until the eggs are completely incorporated. Pour into ramekins and chill.
It will take at least 30 minutes for them to chill. When it is time to serve, you can go plain, add a dollop of whipped cream, add fruit-raspberries or bananas are always a good combo with the chocolate. Anyway, everyone will love them because they are so rich and smooth.
You'll end up with about 6 to 8 ramekins of these, depending on how much you pour and the size of your ramekins.
BERGAMOT PANNA COTTA
~Shared by Pat, Merritt Island, FL
(Serves 8)
Preparation time: 10 minutes
Total time: 45 minutes
1 package ( 1/4 oz) unflavored gelatin
1 C milk or half-and-half
1 C heavy whipping cream
1/2 C powdered sugar
3 Earl Grey tea bags
1/2 tsp vanilla extract
Assortment of fresh berries, raspberry sauce or confectioners' sugar, optional
Lightly butter heart-shaped molds or ramekins.
In a small bowl, sprinkle the gelatin over the milk. Let it stand until the gelatin softens and absorbs the milk, 2 to 3 minutes. Lightly stir to break up the gelatin.
In a medium saucepan, over medium-low heat, combine the heavy whipping cream, sugar and tea bags, stirring occasionally, until the mixture reaches a boil. Be sure to stir gently to avoid ripping the tea bags. Remove from the heat. You may notice some tiny black flecks resembling vanilla beans, this is tea dust and is fine. Lightly squeeze the tea bags into the cream to release more of the tea color and flavor; discard the tea bags.
Whisk in the milk-gelatin mixture until the gelatin is completely dissolved. Briefly reheat the mixture over low heat, if necessary. Stir in the vanilla. Pour the mixture into a pitcher and fill the glasses or molds.
Refrigerate until set, 3 to 4 hours or overnight.
To serve unmold, run a sharp knife along the inside of each mold and dip the bottom of the mold into a bowl of hot water. Place a plate over the mold and invert, tapping the bottom if necessary. Top with the berries and or raspberry sauce and a dusting of sifted confectioners' sugar.
ALMOND TORTONI
~Shared by Pat, Merritt Island, FL
(8-10 small servings)
1 egg white
1/4 C finely chopped toasted almonds (8 oz)
1 Tbs instant coffee
1/4 tsp almond extract
1/8 tsp salt
1 C heavy cream
2 Tbs sugar
1/4 C sugar
1 tsp vanilla
Dissolve coffee in 1 Tbs water, chill. Toast almonds.
Beat egg white, add coffee and salt when partially whipped but not dry. Gradually add 2 Tbs sugar. Beat until stiff.
Whip cream until stiff. Gradually add 1/4 C sugar and almonds, vanilla and almond extract. Fold cream into mixture. Pour into individual cups; cover; freeze.
NOTE: Traditionally, this poured into small paper cups, sort of like you would use in the bathroom. I’ve used that and small glass cups. I have also unmolded these and made a mocha sauce to pour over them.
COEUR A LA CREME WITH RASPBERRY SAUCE
~Shared by Pat, Merritt Island, FL
1 and 1/4 C heavy cream
8 oz cream cheese
2/3 C confectioner's sugar
1 tsp vanilla extract
1 tsp lemon juice
1 tsp Kirsch liqueur
1 tsp Grand Marnier
Raspberry Sauce
Raspberries and mint for garnish
Whip cream to medium peaks and set aside. Beat cream cheese and sugar together until well blended and light textured. Add vanilla, lemon juice, Kirsch, and Grand Marnier. Fold the whipped cream into the cream cheese mixture. Line vented molds with cheesecloth. Fill molds with cream mixture. Fold cloth over the top. Place molds on a plate or pan and refrigerate for 24 hours to allow excess liquid to drain out. To serve, pour Raspberry Sauce onto chilled dessert plates. Unmold the Coeur a la Creme and place in the sauce. Garnish with raspberries and a spring of mint.
Raspberry Sauce:
1 lb raspberries 1/2 C sugar
2 Tbs cornstarch dissolved in cold water
Bring berries and sugar to a boil in a saucepan. Reduce heat and simmer for 10 minutes. Drain mixture through a sieve, pressing all the juice from the pulp. Return the juice to the pan. Bring juice back to a boil. Reduce heat to medium and whisk in just enough cornstarch slurry to thicken to a sauce consistency, stirring constantly.
NOTE: I use whatever orange or cherry liquor I have on hand, rarely Kirsch or Grand Marnier. There are others less expensive. I have the molds, but if you don’t, I would improvise and use a large strainer to drain. When well drained, I would put it in any kind of small cups I have to chill. This is a delicious and pretty desert. I have used a strawberry sauce also.
PAULA DEEN'S MOLTEN LAVA CAKES
~Shared by Mary S., Nashville, TN
6 (1 ounce) squares bittersweet chocolate
2 (1 ounce) squares semisweet chocolate
10 Tbsp (1-1/4 stick) butter
1/2 cup all-purpose flour
1-1/2 cups confectioner's sugar
3 large eggs
3 egg yoks
1 tsp vanilla extract
2 Tbsp orange liqueur
Preheat oven to 425º. Grease 6 (6 ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm, but the center will be runny. Run a knife around the edges to loose and invert onto dessert plates.
CHOCOLATE CREAM PUFF HEARTS
~Shared by Mary S., Nashville, TN
Puffs:
1 cup all purpose flour
1 cup water
½ cup margarine or butter
1 oz. (1 square) semi-sweet chocolate
¼ tsp salt
4 eggs
Filling:
2 cups whipping cream
2 to 3 tbsp powdered sugar
1 cup caramel ice cream topping
¼ cup chopped pecans
Heat oven to 375 F. Grease cookie sheets. Lightly spoon flour into measuring cup; level off. In medium saucepan, combine water, margarine, chocolate and salt over medium heat until mixture comes to a boil. Reduce heat to low. Add flour, beating vigorously until mixture leaves sides of pan; remove from heat. Place mixture in large mixing bowl.
Add eggs, one at a time, beating with electric mixer at medium speed for 1 minute after each addition; beat until smooth and glossy. DO NOT OVERBEAT.
SWEETHEART FUDGE PIE
~Shared by Mary S., Nashville, TN
1/2 cup butter or margarine, softened
3 eggs
3/4 cup firmly packed brown sugar
1 (12 ounce) package semisweet chocolate morsels, melted
2 teaspoons instant coffee powder
1 teaspoon rum extract
1/2 cup all-purpose flour
1 cup walnuts, coarsely chopped
1 unbaked 9-inch pie shell
1/2 cup whipping cream or Cool Whip
Maraschino cherries
Cream butter; gradually add brown sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add melted chocolate, coffee powder and rum extract, mixing well. Stir in flour and walnuts. Pour mixture into prepared shell. Bake at 375 degrees F for 25 minutes; cool completely on wire rack. Chill.
Before serving, arrange whipped cream on top and garnish with cherries.
SWEET RAISIN ROLLUPS
~Shared by Treva, NC
3/4 cup raisins
1/4 cup sour cream
2 TB honey
3 TB butter -- softened and divided
1 tsp cinnamon
1 tube canned biscuits
In a bowl, combine the raisins, sour cream, honey, 2 TB butter, cinnamon; set aside. Separate biscuit dough into 10 pieces. Roll each piece into a 6 inch oval. Place a TB of raisin mixture on each biscuit.
Roll up jelly-roll style place on an ungreased cookie sheet. Melt remaining butter, brush over dough. Bake at 375 for 12-14 minutes.
CRACKER BARREL DOUBLE-FUDGE COCA COLA CAKE
~Shared by Treva, NC
Cake:
1 cup (225 ml) Coca-cola
1/2 cup (125 ml) oil
1/4 lb (.1 kg). margarine
3 Tbsp (45 ml). cocoa
2 cups (475 ml) sugar
2 cups (475 ml) flour
1/2 tsp (2 ml). salt
2 eggs
1/2 cup (125 ml) buttermilk
1 tsp (5 ml). baking soda
1 tsp (5 ml). vanilla
Frosting:
1/4 lb (.1 kg). margarine
3 Tbsp (45 ml). cocoa
6 Tbsp (90 ml). cream or milk
1 tsp (5 ml). vanilla
1/2 to 1 cup (225 ml) pecans chopped
1 lb (.5 kg). confectioners sugar
Cake:
In a sauce pan, bring Coca-Cola, oil, margarine, and cocoa to a boil. In a bowl, mix the sugar, flour and salt. Pour in the boiling liquid and beat well.
Add the eggs, buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees (175 C.) for 20-25 minutes.
Frosting:
In a saucepan, combine the butter cocoa, and milk and heat until the butter melts. Beat in the remaining ingredients, and spread on the hot cake. Cool and cut.
CHERRY YOGURT MUFFINS
~Shared by Treva, NC
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 ¼ cup sugar
1 egg beaten
8-ounce carton vanilla yogurt
¼ cup plus 2 tablespoons melted butter
½ cup chopped maraschino cherries
Combine first five ingredients in a large bowl; make a well in center of mixture and set aside. Combine egg, yogurt, butter, and lemon juice; stir well. Add to dry ingredients; stir until moistened, gently fold in cherries; Spoon batter into greased muffin pans, filling three-fourths full. Bake at 400 degrees for 20 minutes or until lightly browned. Cool in pans five minutes. Remove from pans and place on wire rack.
OPTIONAL GLAZE: ¾ cup confectioners sugar, mix in small amounts of cherry juice until the right consistency for drizzle is achieved.
ALABAMA PRALINES
~Shared by Treva, NC
1 cup buttermilk
2 cups granulated sugar
1 teaspoon baking soda
Dash of salt
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
In saucepan, combine buttermilk, sugar, baking soda and salt. Bring to a boil and simmer slowly until mixture forms a hard ball when dropped into cold water.
Do not stir more than necessary during this cooking period.
Remove from heat; add pecans and vanilla extract. Beat until dull. Drop by tablespoons onto foil.
Let stand at least 30 minutes to cream and harden.
CHOCOLATE SIN SQUARES
~Shared by Treva, NC
14 oz. pkg. caramels
2/3 cup evaporated milk, divided
1 German chocolate cake mix (18 oz.)
3/4 cup margarine
1 cup chopped nuts
1 cup chocolate chips
Mix and melt caramels with 1/3 cup evaporated milk, stirring often. Heat oven to 350.
Separately, combine cake mix with margarine, 1/3 cup evaporated milk (or more if needed) and nuts. Place half the mixture into a greased 13x9 pan. Bake 6 minutes.
Sprinkle baked mixture with chocolate chips, then spread with caramel mixture. Spread remaining mixture on top. Bake 15-18 minutes. Let cool then cut into squares.
LEMON ICEBOX COOKIES
~Shared by Treva, NC
Makes 7 dozen
Ingredients
1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preparation
Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating until blended.
Combine flour, baking soda, and salt; gradually add to butter mixture, beating just until blended.
Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours.
Cut each log into 1/2-inch slices (about 28 slices), and place on lightly greased baking sheets.
Bake at 350° for 12 to 14 minutes or until edges are lightly browned. Remove to wire racks to cool. Store cookies in an airtight container, or freeze, if desired.
Lemon-Coconut Cookies: Add 1 cup toasted coconut; proceed with recipe as directed.
Lemon-Almond Cookies: Add 1 cup sliced almonds, toasted; proceed with recipe as directed.
Lemon-Poppy Seed Cookies: Add 2 teaspoons poppy seeds; proceed with recipe as directed.
Lemon-Pecan Cookies: Add 1 cup finely chopped pecans, toasted; proceed with recipe as directed.
Source: Southern Living, December 2002
PEPPERMINT OREO PIE
~Shared by Treva, NC
1 & 1/2 cup Oreo cookie crumbs
3 tablespoons butter, melted
1 quart peppermint ice cream, softened
3/4 cup chocolate fudge topping
1/4 cup mini chocolate chips
Combine cookie crumbs and butter. Press into 8-inch pie plate. Freeze until firm.
Spread ice cream over crust. Cover with fudge topping. Sprinkle with chocolate chips. Freeze.
BERRY COBBLER
~Shared by Treva, NC
Enjoy this heartburn-free berry cobbler.
Cook Time: 40 minutes
2 cups all-purpose flour
1 cup white sugar
2 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, melted
2/3 cup milk
1-teaspoon vanilla extract
1 egg, beaten
2 cups of raspberries (blackberries, cranberries or blueberries can be substituted)
Preheat oven to 350 degrees.
Spray a 9x9 inch baking dish with nonstick cooking spray.
Blend together flour, sugar, baking, powder and salt in a large bowl.
Stir in butter, milk, vanilla and egg. Stir until mixture is smooth.
Fold in berries.
Pour into prepared pan, and bake for 35 to 40 minutes, or until top is firm.
ALOHA PIE
~Shared by Treva, NC
1 pkg. cream cheese (8 oz)
1/4 cup sugar
1 can (20 oz) crushed pineapple, drained
1 cup heavy cream whipped
1 prepared 9" graham cracker crust
Fruits for garnish
Beat cream cheese and sugar until very smooth. Add pineapple, mixing well. Gently fold in whipped cream and spoon into crust.
Chill for at least 2 hours before serving. Garnish with fruit, such as mandarin oranges.
PEANUT BUTTER PARFAITS
~Shared by Doe, Oliver, B.C.
Yield: Makes 6
Serve the puddings in clear dishes to show off the distinct layers.
Ingredients
Peanut butter pudding:
1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk
1/2 cup heavy whipping cream
1/2 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
1 teaspoon vanilla extract
Chocolate pudding:
6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons natural unsweetened cocoa powder
Pinch of salt
1 1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces imported milk chocolate, chopped
1 teaspoon vanilla extract
Topping:
1 cup chilled heavy whipping cream
1 tablespoon powdered sugar
Preparation
For Peanut butter pudding:
Whisk first 3 ingredients in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Divide pudding among six 1-cup glasses or dishes (generous 1/3 cup each). Chill uncovered while preparing chocolate pudding.
For chocolate pudding:
Whisk first 4 ingredients in heavy large saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from heat; whisk in vanilla. Cool pudding 5 minutes. Spoon atop peanut butter pudding, dividing equally (about 1/3 cup each). Chill puddings uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
For topping:
Whisk cream and powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings and serve.
Source: Bon Appétit
BROWNIE TRIFLE
~Shared by Doe, Oliver, B.C.
Serves: 20
1 box plain brownie mix for a 9-by-13-inch pan
2 tablespoons Kahlua coffee liqueur
2 (3.9-ounce) boxes instant chocolate or chocolate fudge pudding
4 cups milk
1 (10-ounce) bag Heath Bits 'O Brickle toffee bits
1 (16-ounce) container whipped topping
Prepared brownies according to package directions. While brownies are still warm, brush with Kahlua. Cool, then cut into 1-inch squares. Prepare pudding as directed on box, using 4 cups milk, but do not chill.
Place half the brownies in the bottom of a trifle dish or a glass salad bowl with straight sides. Cover with half the chocolate pudding, then cover with half the toffee bits. Cover with half the whipped topping. Repeat layers of brownie, pudding, toffee bits (reserving 2 tablespoons for top) and whipped topping. Refrigerate overnight. Before serving, sprinkle top with reserved toffee bits.
Notes: Cook's tip: Do not use the chocolate-coated toffee chips. The chocolate coating gets too hard when refrigerated.
Tester's tip: Instead of whipped topping, substitute 2 cups heavy whipping cream, whipped to stiff peaks with 1/2 cup confectioners' sugar.
UNBELIEVABLY GOOD CANDY
~Shared by Doe, Oliver, B.C.
Makes 40 pieces
1 sleeve saltine crackers- about 40
2 sticks marg
1 c sugar
6 oz Reese’s peanut butter cups, chpd
6 oz choc chips
Line cookie sheet with foil. Place saltines end to end & fill in any spaces with pcs of saltines. Melt marg & add sugar in med pot. Boil for 3 mins. Pour over crackers. Bake at 400 for 7 mins. Mix tog choc chips & p.b. cups. Remove from oven & spread choc chips & p.b. cups over crackers. Chill 30 mins & break into pcs.
CHOCOLATE-ALMOND SODA
~Shared by Doe, Oliver, B.C.
Ingredients:
1/2 cup chocolate syrup
1 tsp. McCormick® Imitation Almond Extract
3 cups vanilla ice cream
1 bottle (1 liter) cold club soda or seltzer
Directions:
Mix chocolate syrup and extract. Place 2 large scoops of ice cream in each of 4 tall glasses. Spoon 2 tbsp. syrup mixture into each glass. Slowly pour 1 cup of club soda into each glass. Serve immediately with straws and long spoons.
PINEAPPLE COCONUT COOLER
~Shared by Doe, Oliver, B.C.
Ingredients
2 cups each cold pineapple juice, ice cubes, pineapple sherbet
2-1/2 tsp. McCormick® Imitation Coconut Extract
1 tsp. McCormick® Imitation Rum Extract
1/2 tsp. McCormick® Pure Vanilla Extract
4 drops Yellow McCormick® Assorted Food Colors & Egg Dye
Directions
Place all ingredients except sherbet in blender container cover. Blend on high speed until ice is crushed. Add sherbet, cover. Blend until smooth. Garnish with pineapple slices and cherries, if desired.
Makes 5 (1-cup) servings.
STRAWBERRY CHEESE BUNDLES
~Shared by Doe, Oliver, B.C.
Makes 8 servings
3 oz cream cheese, softened
2 tbsp icing sugar
1/4 tsp almond extract
8 oz pills crescent rolls
1/3 c strawberry pie filling
1/3 c crushed pineapple, drained
2-3 tbsp apricot spreadable fruit
In sm bowl beat the cream cheese, sugar & extract til smooth. Unroll crescent dough & separate into 8 triangles. Place 1 heaping tspfuls of cream cheese in middle of center of each triangle. Top with 1 tsp pie filing of pineapple. With one long side of pastry facing you, fold right & left corners over filling to top corner, forming a square. Seal edges. Place on ungreased baking sheet. Bake at 375 for 15-17 mins til lightly browned. Brush with spreadable fruit. Serve warm or cold.
RASPBERRY CREAM CHEESE COFFEECAKE
~Shared by Doe, Oliver, B.C.
2 1/4 c flour
3/4 c sugar
3/4 c unsalted butter in pcs
1/2 tsp b powder
1/2 tsp b soda
1/4 tsp salt
3/4 c sour cream
1 egg
1 tsp almond extract
8 oz Philly, softened
1/4 c sugar
1 egg
1/2 c raspberry preserves
1/2 c sliced almonds
In lg bowl, mix tog flour & 3/4 c sugar. Cut in butter with pastry blender til crumbly. Remove 1 c of mix & set aside for topping. Add b powder, b soda, salt, sour cream, 1 egg, & almond extract to remaining mix. Stir to mix well. Spread evenly into bottom & halfway upsides of greased 10” springform, using floured hands. Combine cream cheese, 1/4c sugar, & 1 egg in bowl. Beat with mixer til smooth. Spread over crust in pan. Top with raspberry preserves. Add the almonds to the reserved crumb mix & sprinkle over the preserves. Bake at 350 for 45-55 mins til the center is set & crust is golden brown. Remove to rack & let cool totally. Loosen sides of pan with a sharp knife, remove pan. Chill til ready to serve.
CHERRY CHOCOLATE CAKE
~Shared by Doe, Oliver, B.C.
1-30 oz cherry pie filling
1 tsp almond extract
2 beaten eggs
18 oz box devil’s food cake mix
Icing:
1 c icing sugar
5 tsp marg
1/3 c milk
1 c choc chips
With mixer beat tog cherry filling, almond extract & eggs, & devil’s food cake mix for 2-3 ins. Put in greased & floured 9x13 cake pan. Bake at 20-30 mins. In med pot boil sugar, marg, & milk for 1 min. Take from heat add choc chips. Pour over warm chips.
TURTLE CAKE
~Shared by Doe, Oliver, B.C.
18 oz pkg choc cake mix
1/2 c evap milk
3/4 c marg, melted
12 oz jar caramel syrup
1 c chpd pecans
1 c choc chips
choc frosting-optional
In med bowl combine cake mix, 1/2 c milk, & marg. Spread half the batter into greased 9x13 dish. Bake at 350 for 6-7 mins. Take from oven. Combine 1/2c evap milk & caramel syrup. Our over cake. Sprinkle pecans & choc chips over caramel cake. Bake at 350 for another 10-15 mins. Top with choc frosting if desired.
RASPBERRY CAKE
~Shared by Doe, Oliver, B.C.
You can try this cake subbing strawberries or peaches, it will be just as delicious. It’s also nice garnished with sliced toasted almonds as well.
3 oz box raspberry Jell-O
1 c boiling water
2-16 oz pkgs froz raspberries
1 angel food cake, already baked
12 oz Cool Whip
2 tbsp raspberry preserves
Dissolve Jell-O in hot water. When dissolved, add 1 pkg raspberries & mix well. Line bottom of greased 9x13 dish with cake torn into bite sized pcs. Drizzle raspberry gelatin mix over cake. Mix half of Cool Whip with rem pkg of berries. Spread over cake & gelatin. Top with remaining topping. Chill 4-6 hrs. When time to serve, warm 2 tbsp raspberry preserves in micro 10 sec. Drizzle over topping.
EXCELLENT CHOCOLATE DESSERT
~Shared by Doe, Oliver, B.C.
Makes 12
1 c flour
1 stick marg
1/2 c pecans
12 oz cool whip, thawed
1 c icing sugar
8 oz Philly, softened
6 oz instant choc pudding
3 c milk
For the first layer, cream tog flour & marg & add pecans. Bake at 350 for 15 mins in greased 9x13 dish. Cool thoroughly. For 2nd layer, mix half of whipped topping with icing sugar & cream cheese. Spread over 1st layer. Chill 30 mins. For 3rd layer, mix pudding with milk & beat with mixer for 2 mins. Spread on top of cream cheese mix. For final layer, spread rem cool whip on top.
PEACH CRISP
~Shared by Doe, Oliver, B.C.
Pam
1/2 c sugar sub
1/2 c br sugar
2 tbsp cornstarch
1 tsp cinn
1/4 c low fat marg, melted
1/4 c water
2-16 oz bags froz peaches
Topping-
1/2 c quick oats
6-9 lg rectangles cinn graham crackers, crushed
1/2 c sugar sub
egg white
2 tbsp low fat marg
Preheat 350. Spray 9x13 baking dish with Pam. In lg bowl mix tog sugar sub, br sugar, cornstarch, cinn, marg & water. Put peaches into mix & toss with mix. Put into prepped pan. In med bowl, combine ingred for topping, blending them tog. Sprinkle over peaches. Bake for 30 ins til bubbling & firm.
ALMOND PUFF PASTRIES
~Shared by Doe, Oliver, B.C.
Makes 18
1-17 oz pkg froz puff pastry, thawed
egg separated
1 tbsp water
1 c sl almonds
1 c sugar
2 c heavy whipping cream, whipped
icing sugar
Unfold pastry sheets onto a lightly floured surface. Cut each sheet into 9- 3” sq. Place 1” apart on greased baking sheets. In sm bowl, beat egg yolk & water, brush over pastry squares. In another bowl, beat egg white, add almonds & sugar. Spread over each square. Bake at 375 for 20-25 mins til well puffed & browned. Cool completely on racks. Split pastries in half horizontally. Fill with whipped cream, replace tops. Sprinkle with icing sugar.
CHOCOLATE TRUFFLE DESSERT
~Shared by Doe, Oliver, B.C.
This impressive dessert features a brownie base & chocolate mousse filling.
1/4 c butter, softened
1 c sugar
2 oz unsw choc, melted & cooled
2 eggs, separated
1/4 c milk
1 tsp vanilla
3/4 c flour
1/2 tsp b powder
1/4 tsp salt
Truffle Mousse-
2 c (12oz) s.s. chips
1 1/4 c butter
3/4 c sugar
1 tbsp instant coffee
5 egg yolks, lightly beaten
3 tbsp vanilla
1 env Knox
1/3 cold water
1 c heavy whipping cream, whipped
14-16 crème filled Pirouette cookies cut into 1-1/2” pcs
In bowl cream butter & sugar. Add chocolate & mix well. Add yolks, one at a time, beating well after each addition. Add milk & vanilla, mix well. Combine the flour, b powder, & salt, stir into choc mix just til blended. In sm bowl, beat egg whites til soft peaks form. Fold into choc mix. Pour into greased & floured 9” springform pan. Place pan on baking sheet. Bake at 350 for 25-30 mins or til pick inserted near middle comes clean. Cool completely on rack.
For mousse, combine choc chips, butter, sugar & coffee granules in pot. Cook & stir over low heat til sugar is dissolved & chips are melted. Stir in a sm amount of hot liquid into egg yolks, return all to pan. Cook & stir 2 mins til mix is slightly thickened. Take from heat, stir in vanilla. Sprinkle gelatin over cold water, let stand 2 mins. Add a sm amount of hot liquid to gelatin, stir til gelatin is dissolved. Stir into choc mix. Pour into a bowl. Set the bowl in a larger bowl of ice water, stir occ til thickened, 30 mins. Remove sides of springform. Set aside 1/4c of mousse for garnish. Spoon half the rem mousse over brownie layer, spreading evenly over top & around sides.
In bowl, beat rem mousse & about 1/3 of the whipped cream on low. Fold in remaining whipped cream. Spread over mousse layer. Place cookies around sides of dessert, gently pushing into mousse. Place reserved mousse in a ziploc or pastry bag, decorate top as desired or with rosettes. Cover & chill at least 4 hrs til firm.
.
PEPPERMINT ICE CREAM DESSERT
~Shared by Doe, Oliver, B.C.
Makes 12 servings
2 c graham crumbs
3/4 c butter, softened
3 tbsp sugar
Filling-
1 1/2 c cold milk
2-3 oz pkgs instant choc pudding mix
1 quart peppermint ice cream, softened
8 oz Cool Whip, thawed
In bowl, combine cracker crumbs, butter & sugar. Set aside 3/4c for topping. Press remaining crumb mix into ungreased 13x9x2 pan. In bowl whisk milk & pudding mix for 2 mins. Let stand 2 mins or til soft set. Stir in ice cream til smooth. Pour over crust. Chill at least 1 hr. Spread with whipped topping & sprinkle with reserved crumbs. Cover & chill for 6-8 hrs or overnight.
ORANGE DESSERT WITH CARAMEL SAUCE
~Shared by Doe, Oliver, B.C.
9 servings
Crust-
1 1/4 c graham crumbs
2 tbsp sugar
1/4 c butter, melted
Filling-
8 oz cream cheese, softened
3 oz instant vanilla pudding & pie filing mix
1-6 oz can froz orange juice conc, thawed
1 1/2 c Cool Whip, thawed
3 med seedless oranges, c.c.-1 1/2 c
Garnish-
1/2 c caramel ice cream topping
5 thin orange slices
In med bowl combine all crust ingreds, mix well. Press mix evenly in bottom of ungreased 9” sq pan. Set aside. Beat cream cheese in bowl til smooth. Add pudding mix, mix well. Add orange juice conc, blend well. Gently fold in Cool whip & chpd oranges. Spread over crust in pan. Cover, chill til firm. At least 2 hrs. To serve- cut into squares. Spoon about 1 tbsp caramel topping on each serving plate. Place dessert on caramel topping. Cut orange slices in half, twist each half to form orange twist. Garnish each serving with orange twist.
STRAWBERRY MOUSSE
~Shared by Doe, Oliver, B.C.
Makes 5 servings
This is a wonderful dinner party dessert. It’s light yet full of flavor, can be made in advance & is easy to make. This would also be a good filling for dome cakes.
1 env Knox
1/4 c orange juice
3 c fresh berries
1/2 c whipping cream
1/3 c icing sugar
fresh berries to garnish
In sm micro or pot, sprinkle gelatin over orange juice, let stand 5 mins to soften. Micro at 50% for 30 sec or warm over low heat til gelatin is dissolved. Meanwhile hull berries, place in food proc or blender, process just til pureed, you should have about 11/2c. Transfer to bowl & stir in Knox mix. Chill til consistency of raw egg whites. In lg bowl, beat cream til it thickens & mounds, gradually add icing sugar, beating til stiff peaks form. Whisk about ¼ of the cream into berry mix. Fold berry mix into rem whipped cream. Pour into 6c glass serving bowl or indiv sherbet or stemmed glassware, chill at least 4 hrs or up to 2 days. Garnish with fresh berries.
ICED RASPBERRY MOUSSE
~Shared by Doe, Oliver, B.C.
Makes 6-1/2c servings
This make ahead dish looks pretty served in sm ramekins or a soufflé dish. You can also chill it in a mold, unmold it & surround with fresh fruit, then garnish with mint leaves & flowers.
2 env Knox
1/2 c water
1-425 g froz raspberries in light syrup or 2 c pureed raspberries
3/4 c low fat plain yogurt
1/2 tsp orange rind
1/2 c whipping cream
1/2 c sugar raspberries,
mint leaves, flowers to garnish.
In pot or micro safe dish, sprinkle gelatin over water, let stand 5 mins to soften. Heat over low heat or micro at 50% for 50 sec til gelatin has dissolved. In food proc or blender, puree berries strain to remove seeds, if using unsw, add about 1/4c sugar. Transfer to bowl & stir in gelatin mix, yogurt & orange rind. Chill til mix begins to set or is consistency of raw egg whites. In bowl, beat cream til it thickens & mounds. Gradually add sugar, beating til stiff peaks form. Whisk about ¼ of cream into raspberry ix, fold in rem cream. Divide among indiv dishes. Cover & chill for at least 1 hr before serving. Garnish with berries, mint & flowers.
DECADENT BROWNIE PIE
~Shared by Doe, Oliver, B.C.
This will be the richest fudge like brownie you’ve ever tasted, slices can be dressed up or down with an assortment of toppings.
2/3 c butter, softened
1 1/4 c sugar
1/2 c light corn syrup
2 eggs
1 1/4 c flour
1/2 c cocoa
1/2 tsp salt
3 tbsp milk
2 c chpd walnuts
Ganache-
1 c heavy whipping cream
8 1-oz sq s.s. chpd-
optional toppings- mint Andes, raspberries & mint, caramel ice cream topping & whipped cream.
In bowl, cream butter & sugar. Add corn syrup, mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa & salt. Add to creamed mix, alternately with milk. Fold n walnuts. Spread in greased 10” springform pan. Bake at 325 for 55-60 mins til a toothpick inserted 1” from the side of pan tests clean. Cool on rack. For ganache- In pot bring cream to a boil. Take from heat, stir in choc til melted. Cool completely. Remove sides of pan. Place a wire rack over wax paper, set brownies on rack. Pour ganache over brownie, spread on top & let drip down sides.. Let stand til set. Store chilled.
CARAMEL TURTLE TRUFFLE TART
~Shared by Doe, Oliver, B.C.
Ready in: 2-5 hrs
Ingredients:
1 Stick butter, cut into pieces
1/3 cup Sugar
2 teaspoons Vanilla extract
1 1/3 cup Flour
1 Egg
1 1/2 cup Semisweet chocolate chips
1/2 cup Heavy cream PLUS
1/3 cup Heavy cream, divided use
1 package (14 oz. size) vanilla caramels
3 cups Chopped pecans
Directions:
Preheat oven to 400 degrees.
To make crust, in a food processor, combine butter, sugar, and vanilla. Process 1 minute. Add flour and process to blend. With machine on, add egg through feed tube, and process just until dough forms and leaves sides of bowl.
Press dough evenly into bottom and all the way up sides of an 11-inch fluted metal tart pan with a removable bottom. Press a sheet of foil on top of crust and line with pie weights or dried beans. Bake 10 minutes. Remove foil and weights and bake 5 to 7 minutes longer, or until golden. Let cool.
Meanwhile, prepare truffle mixture. In a 1-quart glass bowl, combine chocolate chips and 1/3 cup cream. Heat in a microwave oven on High 1 to 1-1/4 minutes, or until chocolate is melted and smooth when stirred. When crust is cool, spread three-quarters of truffle mixture evenly over bottom of crust. Refrigerate 15 minutes, or until truffle mixture is set.
In a large skillet, combine caramels and remaining 1/2 cup cream. Heat over medium-low heat, stirring often, until caramels are melted and mixture is smooth, about 3 minutes. Stir in pecans. Spread evenly over chilled truffle mixture. Heat remaining chocolate truffle mixture in microwave oven on High 15 to 20 seconds, if necessary, to melt. Drizzle with a fork over top of tart.
Refrigerate until filling is set, at least 1 hour. Before serving, remove side of pan, and using a sharp knife, cut tart into slices.
MIDNIGHT MOLTEN BROWNIE CUPCAKES
~Shared by Doe, Oliver, B.C.
Ooey gooey! Scrumptious cupcakes oozing chocolaty goodness will satisfy even the pickiest chocolate lover.
Prep Time: 10 min
Start to Finish: 30 min
Makes: 12
1/2 cup semisweet chocolate chips
1/2 cup butter or margarine
3 eggs
3 egg yolks
1 package Betty Crocker Supreme brownie mix (with chocolate syrup pouch)
About 1/2 cup Betty Crocker stars, confetti or critters decors
Heat oven to 400 degrees F. Grease 12 muffin cups (2 3/4x1 1/4 inches). In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 45 to 60 seconds or until melted and mixture can be stirred smooth.
In a large bowl, beat eggs and egg yolks with wire whisk or electric mixer until foamy. Reserve chocolate syrup pouch from brownie mix.
Gradually beat dry brownie mix into egg mixture until well blended.
Gently stir in melted chocolate mixture. Fill muffin cups half full of brownie mixture; top each with 1/2 teaspoon decors. Top with remaining brownie mixture. Bake 11 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes. Loosen each cupcake with knife; turn upside down onto heatproof tray or cookie sheet. To serve, place cupcake on plate; drizzle with reserved chocolate syrup and top with additional decors.
Nutrition Information 1 Serving:
Calories 350 (Calories from Fat 130); Total Fat 15g (Saturated Fat 7g,
Trans Fat 1 1/2g); Cholesterol 125mg; Sodium 240mg; Total Carbohydrate
50g (Dietary Fiber 2g, Sugars 36g); Protein 4g Percent Daily Value*:
Vitamin A 8%; Vitamin C 0%; Calcium 6%; Iron 15%
Exchanges: 1 Starch; 2
Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3 *Percent
Daily Values are based on a 2,000 calorie diet. Source: Betty Crocker
CHOCOLATE RASPBERRY BROWNIES
~Shared by Doe, Oliver, B.C.
Makes 24
This would also be good with white choc chips in place of milk choc.
18 oz devil’s food cake mix
3/4 c melted butter
1 c chpd nuts
1/3 c evap milk Pam
1 c milk choc chips
16 oz froz raspberries, thawed
Preheat 350. Combine cake mix, melted butter, nuts & evap milk, stir by hand til dough holds tog. Press half of dough into 9x13 baking dish coated with pam, bake 6 mins to make crust. Sprinkle choc chips over crust. Place rasp over chips. Crumble rem dough over raspberries. Bake 15-18 mins. Cool & chill 30 mins. Cut into squares
DOUBLE CHOCOLATE PECAN BISCOTTI
~Shared by Doe, Oliver, B.C.
It wouldn't surprise us if these elegant treats helped you win your valentine's heart. It worked for Mary Schweitzer, who created the recipe.
Cook Time: 15 minutes
Total Time: 55 minutes
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
1/2 cup Ghirardelli sweet ground chocolate and cocoa
2 large eggs
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans (1/4-inch chunks)
1/2 cup semisweet chocolate chips
1. Heat oven to 325 degrees F. In small bowl combine flour, baking powder, and salt, set aside. In large mixing bowl, beat butter until light and fluffy. Add sugar and cocoa and beat until smooth and creamy. Beat in eggs one at a time. Stir in vanilla. Sift in dry ingredients and beat until just mixed. Stir in pecans and chocolate chips.
2. On a floured surface, divide dough in half and roll each half into log about 10 inches long. Set logs on ungreased cookie sheet 3 inches apart. Pat the top of each roll to flatten it to 2-inches width. Bake in top third of the oven for about 25 minutes, until set and lightly browned on top.
3. Cool the logs for 5 minutes, then cut diagonally into 1/2-inch-thick slices. Lay slices flat on the cookie sheet and bake 15 minutes more. Cool on rack and store in an airtight container. Properly stored, these cookies keep for up to 2 months. Serve with coffee or hot chocolate.
Each cookie: About 95 calories, 2 g protein, 13 g carbohydrate, 5 g total fat (2 g saturated), 19 mg cholesterol, 35 mg sodium.
TOFFEE CRUNCH CARAMEL CHEESECAKE
~Shared by Doe, Oliver, B.C.
Servings: Makes 10 to 12 servings.
Ingredients
Gingersnap crust:
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar
Cheesecake:
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract
Caramel topping:
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream
4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped
Preparation
For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
Run knife around pan sides to loosen cake; release pan sides.
CHOCOLATE TRUFFLE CAKE
~Shared by Doe, Oliver, B.C.
Truffles:
4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons heavy cream
1 tablespoon (1/2-ounce) unsalted butter
2 tablespoons flavoring of choice (grand Marnier, Amaretto, Raspberry liqueur, etc.)
8 fresh perfect raspberries, optional
Cake:
5 ounces bittersweet chocolate, cut into small pieces
5 ounces (1 1/4 sticks) unsalted butter, cut into small pieces
3 eggs, room temperature
3 egg yolks, room temperature
1/2 cup sugar
5 tablespoons, plus 1 teaspoon all-purpose flour
Whipped cream, optional
Ice cream, optional
For the Truffles:
Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt. When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes. Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
For the Cake:
Position a rack in the center of oven and preheat oven to 350 degrees. Butter, or coat with vegetable spray, 8 oversize muffin cups (4 inches wide and 2 inches deep) or 1 1/4 cup custard cups. Line bottoms with rounds of waxed paper. (To cut out the rounds, place 1 of the cups on waxed paper and trace rounds the bottom with a pencil. Then cut the 8 circles.) Set aside. In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly. Meanwhile, in the large bowl of an electric mixer. with a paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat just until combined. Remove the bowl and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter. Arrange cups on a baking tray and bake until edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off paper. Serve warm Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.
CHOCOLATE COVERED CHERRIES
~Shared by Doe, Oliver, B.C.
Makes 60 pieces
Buy 3 10-oz jars of cherries with stems on to make enough for this recipe.
60 maraschinos with cherries
3 tbsp butter, softened
3 tbsp light colored corn syrup
2 c sifted icing sugar
1 lb chocolate flavored candy coating, chpd
Let cherries stand on paper towels for 2 hrs to drain thoroughly. Line a baking sheet with wax paper, set baking sheet aside. In med bowl combine butter & corn syrup, stir in icing sugar. Knead mix until smooth (chill if mix is too soft to handle.) Shape about 1/2tsp icing sugar mix around each cherry. Place coated cherries, stem side up on prepped baking sheet. Chill for 1-4 hrs until firm. In heavy pot melt choc candy over low heat stirring constantly until smooth. Line another baking sheet with wax paper. Holding cherries by stems, dip one at a time into coating, if needed spoon coating over cherries to cover totally. Be sure to completely seal cherries in coating to prevent juice from leaking. Let excess drip off. Place coated cherries, stem sides up on prepped baking sheet. Let cherries stand until coating is set. Store tightly covered in cool, dry place for 1-2 weeks before serving. This allows the icing sugar mix around the cherries to soften & liquefy.
LETHAL PEPPERMINT CHOCOLATE CAKE
~Shared by Doe, Oliver, B.C.
This recipe serves 16 people.
Chocolate Ganache (recipe follows)
1 tablespoon peppermint schnapps
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain devils food cake mix
3 tablespoons unsweetened cocoa powder
1-1/3 cups buttermilk
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
3 large eggs
1 teaspoon pure vanilla extract
1/2 recipe Peppermint Buttercream Frosting (recipe follows)
1. Prepare the Chocolate Ganache, adding the peppermint schnapps after all the chocolate has melted. Let the ganache cool.
2. Place a rack in the center of the oven and preheat the over to 350°F. Generously grease two 9" round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
3. Place the cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two minutes more, scraping the sides down again if needed. The batter should look thick and combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
4. Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Cool completely, 30 minutes more.
5. Meanwhile, prepare half a recipe of Peppermint Buttercream Frosting.
6. Place one cake layer, right side up, on a serving platter. Spread the top with Peppermint Buttercream Frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with Chocolate Ganache that has cooled and is spreadable. Work with clean, smooth strokes. Chill the cake until ready to serve.
Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to one week. Or freeze it, unwrapped in aluminum foil, for up to six months. Thaw the cake overnight in the refrigerator before serving.
Chocolate Ganache
This recipe makes two cups, enough to thinly frost a two- or three-layer cake.
3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, finely chopped
1 tablespoon liqueur such as Grand Marnier, framboise or peppermint schnapps (optional)
1. Place the cream in a small heavy saucepan over medium heat. Bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the liqueur, if desired.
2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning over a cooled cake. To use the ganache as a frosting or filling, let it stand at room temperature for four hours, or chill it until it thickens and is spreadable.
Peppermint Buttercream Frosting
An easy way to neatly crush peppermint candy: The Cake Mix Doctor says place it on a cutting board and cover it with a towel. Pound the covered candy with a meat cleaver or a heavy rolling pin until the candy is finely crushed.
8 tablespoons (1 stick) butter at room temperature
1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)
3 cups confectioners sugar, sifted
2 to 3 tablespoons milk
1 to 2 tablespoons peppermint schnapps or 1/2 teaspoon peppermint extract
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the peppermint candy, confectioners sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend up to 1 tablespoon milk or peppermint schnapps if the frosting seems too stiff.
Source: The Cake Doctor, October 1999
CHOCOLATE PRALINE CAKE
~Shared by Doe, Oliver, B.C.
Here’s a show stopper of a dessert, a fancy layered thing with a quick praline & pecans in the bottom of the pans & chocolate batter on top. You sandwich the layers with sweetened whipped cream.
8 tsp butter in pcs
1/4 c whipping cream
1 c light br sugar
3/4 c chpd pecans
18-oz devil’s food cake mix with pudding or you can use plain
1 c water
1/2 c oil
3 lg eggs
sweetened cream
1 oz s.s. choc for garnish
Preheat 325. Set aside 2 round 9 inch cake pans. Place butter, cream & br sugar in sm heavy pot. Cook over low heat stirring til butter is melted. Pour mix evenly into cake pans & sprinkle evenly with chpd nuts. Set pans aside. Place cake mix, water, oil & eggs in lg bowl. Blend at low speed 1 min, scrape down bowl. Increase speed to med, beat 2 mins more. Divide batter between pans. Bake til springs back 35-37 mins. Place pans on wire rack to cool 10 mins. Invert onto rack to cool, praline side up. Make sweetened whipped cream. Grate choc for garnish. Place one cake layer praline side up on plate, spread half the sweetened cream on top. Place second layer praline side up on top of first, top with remaining whipped cream. Scatter grated choc on top of cake. Store loosely covered in wax paper.
For a cake that travels easily bake in a 13x9 pan for 55 ins. Cool cake 10 mins, then invert onto plate. Let cool, then frost & garnish.
MISSISSIPPI MUD CAKE
~Shared by Doe, Oliver, B.C.
18-oz plain devil’s food cake mix
8 tbsp butter, melted
1 1/2 c buttermilk
2 lg eggs
1 tsp vanilla
7 oz jar marshmallow crème
chocolate pan frosting
1 c chpd toasted pecans
Preheat 350. Lightly mist 13x9 pan. Set aside. Place cake mix, melted butter, buttermilk, eggs & vanilla in lg bowl. Blend on low 1 min, stop & scrape down. Beat on med 2 mins. Pour into prepped pan. Bake til top springs back when lightly touched with fingertips 40-42 mins. Place pan on wire rack to cool. Spread warm cake with marshmallow crème. Make chocolate pan frosting. Pour hot frosting on top of marshmallow crème & spread out with spatula. Scatter top with toasted pecans. Cool 20 mins before serving. Store cake covered in foil at room temp up to one week. Tip-If you would like to use marshmallows instead of crème, use about 1 1/2 c of the minis. The hot frosting will melt the mallows.
CHOCOLATE COVERED CHERRY CAKE
~Shared by Doe, Oliver, B.C.
Very easy, very tasty.
Cake-
pam
18-oz devil’s cake mix w/or w/o pudding
21-oz cherry pie filling
2 lg eggs
1 tsp almond extract
Chocolate Glaze-
1 c sugar
1/3 c butter
1/3 c milk
1 c s.s. chips
Preheat 350. Lightly mist 13x9 pan with Pam. Set pan aside. Place cake mix, cherry pie filling, eggs & almond extract in lg bowl. Blend with mixer on low 1 min. Stop, scrape down, increase speed to med beat 2 mins. Pour batter into pan. Bake til it springs back when lightly pressed & just starts to pull away from sides, 30-35 mins. Take from oven, place on rack while you make glaze. For glaze- place sugar, butter & milk in sm pot over med-low heat & cook stirring constantly. Take from heat & stir in choc chips. When chips have melted & glaze is smooth, pour it over the warm cake so that it covers the entire surface. The glaze will be thin but will firm up. Cool cake for 20 mins more before cutting into squares & serving. Store covered in foil for up to 5 days at room temp.
STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING
~Shared by Doe, Oliver, B.C.
Solid shortening for greasing pans
flour for dusting
18-oz white cake mix
3 oz strawberry jello
1 c mashed fresh berries with juice-
1 1/2c whole berries
1 c oil
1/2 c milk
4 lg eggs
1c unsweetened coconut
1/2 c chpd pecans
Strawberry Cream Cheese Frosting-
8-oz cream cheese, room temp
8 tbsp butter, room temp
3 1/2 c icing sugar, sifted
3/4 c fresh berries, rinsed, capped, mashed to make 1/2 c, then drained well
1/2 c unsw coconut
1/2 c chpd pecans
Preheat 350. Lightly grease 3 round 9 inch cake pans with shortening then dust. Set aside. Place cake mix, strawberry jello, mashed berries & juice, oil, milk & eggs in lg bowl. Blend on low 1 min, scrape, increase to med beat 2 mins more. Fold in coconut & pecans. Divide batter among pans. Bake til light brown & just start to pull away from sides. Place on rack cool 10 mins. Invert each onto rack, invert again right side up. Let cool 30 mins more. Meanwhile make frosting. Combine cream cheese & butter in med bowl with mixer on low for 30 sec. Stop, add sugar & drained berries. Blend on low til sugar has incorporated, then raise speed to med & mix frosting another min til frosting lightens & is well combined. Fold in coconut & pecans. To assemble place one layer, right side up on serving platter. Spread with frosting. Add another layer, right side up, frost top. Repeat this process with 3rd layer. Use rem frosting to frost sides. Serve at once or chill. Place this cake uncovered, chilled til frosting sets. Store chilled.
TRIPLE RASPBERRY TREAT
~Shared by Doe, Oliver, B.C.
Preheat 350 3-8”or 9”round cake pans, greased & floured
Cake-
18-oz white cake mix
3 eggs
1 c water
1/3 c raspberry liqueur
1/3 c oil
Filling & Frosting-
1 c butter, softened
4 c icing sugar, sifted
1/3 c raspberry liqueur
1/4 c light cream-10%
1 c raspberry jam
fresh raspberries to garnish
Cake- In lg bowl combine cake mix, eggs, water, liqueur & oil. Bet on med speed for 2 mins. Spread batter in prepped pan, dividing evenly. Bake for 20-25 mins until tests clean. Cool 10 mins in pans on wire rack, then remove & cool completely on rack. With long sharp knife, cut each layer horizontally in half to make 6 layers.
Filling & Frosting- In lg bowl, beat butter until creamy. Gradually add icing sugar, liqueur & cream, beating until smooth.
Assembly- Place 1 cake layer, cut side up on serving plate. Spread with 1/3c of the jam. Top with another layer, cut side down. Spread with 1/2c of the frosting. Repeat with rem layers, jam & frosting, ending with cake layer, cut side down. Frost top & sides of cake with rem frosting. If desired pipe some frosting on top of cake for an attractive finish. Garnish with fresh berries. Keep chilled.
Tips- Altho’ raspberry liqueur is expensive the flavor is so intense that a little goes a long ways. Use homemade jam if it’s available.
Variation- Replace raspberry liqueur & jam with strawberry liqueur & jam & garnish with fresh strawberries.
PRALINES 'N' CREAM PECAN CAKE
~Shared by Doe, Oliver, B.C.
Preheat 350 grease & flour 2-9”round cake pans rimmed baking sheet greased. If
pralines ’n’ cream is your favorite ice cream, here’s a way to enjoy that flavor in cake. The presentation is a knockout.
Cake-
18-oz white cake mix
4 serv size vanilla instant pudding
4 eggs
1 1/3 c sour cream
1/2 c oil
1 1/2 c chpd pecans
Pecan Praline Topping-
1 egg white
1 tbsp water
1/2 c br sugar
1 1/2 c pecan halves
Cream Cheese Frosting-
12-oz-375g cream cheese, softened
1/2 c butter, softened
2 tsp vanilla
4 c icing sugar, sifted
Cake- In lg bowl, combine cake mix, pudding mix, sour cream & oil. Beat on med speed for 2 mins. Fold in pecans. Spread batter in prepped pans, dividing evenly. Bake for 30-35 mins until tests clean. Cool 10 mins in pans on rack, then remove & cool completely on rack.
Pecan Praline Topping- Preheat 300. In sm bowl, beat egg white & water with a fork until foamy. Add br sugar, mixing until sugar dissolves. Add pecans, tossing to coat nuts with sugar mix. Spread on prepped baking sheet. Bake 25 mins, stirring occ until nuts are crisp & browned. Take from oven. Stir to loosen nuts from sheet. Cool completely on sheet.
Cream Cheese Frosting- In lg bowl, beat cream cheese, butter & vanilla until light & fluffy. Gradually add icing sugar, beating until smooth.
Assembly- Place cake top side down on serving plate. Spread 1 1/2 c of the frosting over cake. Top with 2nd layer, top side up. Spread frosting over top & sides of cake. Arrange Pecan Praline Topping over cake, mounding slightly in center. Chill until serving time. Store chilled.
Tips- Make an extra batch of praline for munching or your cake could end up bare. Prepare pecan praline topping up to 3 days ahead.
Variations- Try your favorite chocolate cake mix. Replace pecans with unblanched almonds. Use whole almonds in the topping.
CHOCOLATE CREAM-FILLED BUNDT CAKE
~Shared by Doe, Oliver, B.C.
Preheat 350 10”bundt pan greased & floured
Filling-
8oz cream cheese, softened
1/4c sugar
1 egg
1tsp vanilla
Cake-
18-oz devil’s food cake
Glaze-
1 c icing sugar, sifted
1/4 tsp vanilla
1-2 tbsp water or milk
Filling- In sm bowl beat cream cheese & sugar on low speed until blended. Add egg & vanilla, beating until smooth, 2 mins. Set aside.
Cake- Prepare cake mix according to directions. Pour 3 c of the batter into prepped pan. Spoon filling over batter without touching sides of pan. Cover with rem batter. Bake for 50-60 mins until cake comes clean, avoiding filling. Cool for 30 mins in pan on wire rack, then remove from pan & cool completely on rack set over wax paper.
Glaze- In sm bowl, combine icing sugar & vanilla. Stir in enough water to make a smooth drizzling consistency. Drizzle over cake.
Tip- You can bake this cake, then freeze it before adding the finish. When ready to serve, thaw & drizzle with glaze or dust with icing sugar.
Variation- For a dark chocolate color & richer flavor, use a chocolate fudge cake mix.
DECADENT CHOCOLATE ALMOND CAKE
~Shared by Doe, Oliver, B.C.
Easy to make & loaded with chocolate.
Preheat oven to 350.
10” tube pan greased & lined with parchment.
Cake-
18-oz devil’s food cake mix, divided
4 toffee crunch choc bars @ 1.4 oz chpd
1/2 c chpd almonds
1 4-serv size choc instant pudding
4 eggs
1 c sour cream
1/4 c water
1/4 c almond liqueur
1 tbsp sugar
Glaze-
3 tbsp butter
1/4 c almond liqueur
1 tbsp sugar
Cake-In sm bowl sprinkle 2 tbsp f the cake mix over choc bars & almonds. Toss to thoroughly coat. Set aside. In lg bowl, combine rem cake mix, pudding mix, eggs, sour cream, water & liqueur. Beat on med speed for 2 mins. Stir in choc bar mix. Mix well. Spread batter evenly in prepped pan. Bake for 50-60 mins until tests clean. Cool 20 mins in pan on wire rack, then remove from pan & place on rack set over ax paper.
Glaze- In sm pot, combine butter, liqueur & sugar. Bring to a boil, then simmer 1 min, stirring, until sugar is dissolved & glaze is thickened. Brush glaze over warm cake. Cool completely.
Tips- Chocolate bars tend to stick at the point where they come in contact with a pan To avoid problems when removing the cake, line the bottom & sides of the pan with parchment paper. For a grand finale, serve this cake with a dollop of whipped cream flavored with amaretto. Use blanched or unblanched almonds as you prefer. You can also replace the almonds with hazelnuts.
CHOCOLATE CHEESECAKE MUFFINS
~Shared by Doe, Oliver, B.C.
Preheat 350
2-12 cup muffin tins greased or paper lined
Filling-
8-oz cream cheese
1 egg
1/3 c sugar
2/3 c mini choc chips
Muffin Batter-
18-oz devil’s food cake
4-serv size instant choc pudding
4 eggs
1 c sour cream
1/2 c water
1/3 c oil
Filling- In sm bowl beat cream cheese, egg & sugar until smooth. Stir in choc chips. Set aside.
Muffin Batter- In lg bowl, combine cake mix, pudding mix, eggs, sour cream, water, & oil. Beat on low speed for 1 min to blend. Spoon half of batter into prepared muffin tins. Put about 1 tbsp cheese filling mix on top. Spoon rem batter over filling. Bake for 20-25 mins until top springs back when lightly touched. Cool 15 mins in pans on rack, then remove from pans and cool totally on rack.
Variation- For the flavor of Black Forest cake, replace half the water with cherry liqueur.
CHERRY ANGEL CREAM CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Servings: Makes one (13x9-inch) cake
Ingredients
1 (10- or 12-ounce) prepared round angel food cake, frozen (for easy slicing)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup cold water
1 teaspoon almond extract
1 (4-serving size) package instant vanilla flavor pudding mix
2 cups (1 pint) whipping cream, whipped
2 (21-ounce) cans cherry or peach pie filling
Instructions
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish.
In large bowl, combine EAGLE BRAND®, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream.
Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, then remaining cream mixture and then other can of pie filling.
Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.
MOCHA TIRAMISU
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Once trendy, this chocolate-and-coffee-flavored Italian dessert (whose name translates literally as “pick me up”) is now firmly entrenched as a classic. You can also make this Tiramisu dessert in a large glass serving bowl instead of creating individual parfait glass servings.
Servings: Makes about 8 servings
Ingredients
2 tablespoons instant coffee crystals
1/2 cup hot water
2 (3-ounce) packages ladyfingers (24) cut crosswise into quarters
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk)
8 ounces mascarpone or cream cheese softened
2 cups (1 pint) whipping cream
1 teaspoon vanilla extract
1 cup (6 ounces) miniature semi-sweet chocolate chips
Grated semi-sweet chocolate and/or strawberries, optional
Instructions
Dissolve coffee crystals in hot water; set aside 1 tablespoon of the coffee mixture. Brush remaining coffee mixture in cut sides of ladyfingers; set aside.
With mixer, gradually beat ¾ cup of the EAGLE BRAND into mascarpone in large bowl. Add 1¼ cups whipping cream, vanilla and reserved coffee mixture; beat until soft peaks form. Fold in half of the chips.
In small saucepan, melt remaining chips with remaining EAGLE BRAND. Using 8 tall dessert glasses or parfait glasses, layer mascarpone mixture, chocolate mixture and ladyfinger pieces, beginning and ending with mascarpone mixture. Cover and chill at least 4 hours.
To serve, with mixer, beat remaining whipping cream until soft peaks form. Spoon whipped cream over layered desserts. Garnish with grated chocolate and strawberries if desired. Store leftovers covered in refrigerator.
CHERRIES JUBILEE CHEESECAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP/
Servings: Makes one 9-inch cheesecake
Ingredients
1 1/4 cup graham cracker crumbs
1/4 cup plus 1 tablespoon sugar
1/3 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
1/4 cup kirsch or other cherry-flavored liqueur
1 1/2 teaspoons almond extract
1 (17-ounce) can pitted dark sweet cherries, drained, reserving syrup
1 tablespoon flour
2 teaspoons cornstarch
Instructions
Preheat oven to 300º. Combine crumbs, 1/4 cup sugar and butter; press firmly on bottom of 9-inch springform pan. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND until smooth. Add eggs, 3 tablespoons kirsch and 1 teaspoon extract; mix well.
Chop 1/2 cup cherries; toss with flour. Stir into cream cheese mixture. Pour into prepared pan. Bake 1 hour and 10 minutes or until center is set. Cool. Chill. In small saucepan, combine cornstarch and remaining 1 tablespoon sugar. Stir in reserved cherry syrup, remaining 1 tablespoon kirsch and 1/2 teaspoon extract.
Over medium heat, cook and stir until thickened. Cool. Cut remaining cherries in half; add to sauce. Chill. Serve with cheesecake. Refrigerate leftovers.
COCONUT LEMON TORTE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Servings: Makes one (9-inch) cake
Ingredients
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 egg yolks
1/2 cup lemon juice
1 teaspoon grated lemon rind (optional)
Yellow food coloring (optional)
1 (18.25- or 18.5-ounce) package white cake mix
1 (4-ounce) container (1 3/4 cups) frozen non-dairy whipped topping, thawed
Flaked coconut
Instructions
In medium saucepan, combine EAGLE BRAND®, egg yolks, lemon juice, lemon rind (optional) and food coloring (optional).
Over medium heat, cook and stir until slightly thickened, about 10 minutes. Chill.
Preheat oven to 350°F. Prepare and bake cake mix as package directs. Pour batter into two well-greased and floured 9-inch round layer cake pans. Bake 30 minutes or until lightly browned. Remove from pans; cool thoroughly.
With sharp knife, remove crust from top of each cake layer. Split layers. Spread equal portions of lemon mixture between layers and on top to within 1 inch of edge.
Frost side and 1-inch rim on top of cake with whipped topping. Coat side of cake with coconut; garnish as desired. Store leftovers covered in refrigerator.
Click if you have a submission for the Reader Recipe
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CARROT HALWA
~Shared by Kusum Gupta, Poughkeepsie, NY
My name is Kusum Gupta and have written a cookbook 'Recipes with a spice- Indian cuisine for balanced
nutrition' available at Amazon.com. I am from Poughkeepsie, NY
This healthy dessert, served hot, is especially popular in the winter. If desired, it can be refrigerated or frozen for use at a later time. Re–warm before serving.
3 lb. carrots, scraped and grated
½ cup milk
2¼ cups sugar
½ cup (4 oz.) unsalted butter
2 lb. Ricotta cheese
1 cup nonfat dry milk
Seasonings:
¼ cup chopped cashews
¼ cup chopped almonds
1 teaspoon coarsely crushed
cardamom seeds
1. In a large pot, cook the grated carrots and milk, covered, on medium to
high heat. After about 5 minutes, add sugar. Cook, stirring occasionally to avoid sticking at the bottom, until no moisture is left (about 1 hour).
2. In a separate skillet, put half of the butter and Ricotta cheese. Cook on
low-medium heat. (Sometimes Ricotta splatters; keep it partially covered at low heat, stirring often to avoid burning.) After about ½ hour, add the dry milk and stir for another 10 minutes at low heat. Ricotta will be of
semi-dry consistency. (You may cook Ricotta in the microwave oven, first on high, then on medium heat.)
3. Mix the cooked Ricotta into the cooked carrots. Add the remaining butter. Keep stirring on low heat until it is of
semi-dry consistency (few minutes only).
4. Mix in half of the nuts and cardamom. Serve it hot garnished with the remaining nuts.
Source: Healthy Indian Cuisine, Promoting Healthy Meals and Happy Living
BLUE RIBBON "LITE" CHOCOLATE CHERRY CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 box "lite" chocolate cake mix
1 can "lite" cherry pie filling
3 eggs or 2 lg. egg whites and 1 egg
1 can "lite" chocolate icing
Preheat oven to 350 degrees. Mix cake mix with eggs and pie filling. Do not go by cake mix recipe. Pour into prepared 8x12 inch cake pan. Bake approximately 30 minutes or until cake leaves sides of pan. Cool and top with icing.
CHOCOLATE CREAM DELIGHTS
~Shared by Treva, NC
SERVINGS 9
CATEGORY Lower Fat
PREP 20 min.
COOK 10 min.
TOTAL 30 min.
1 cup chocolate wafer crumbs
1 tablespoon sugar
2 tablespoons butter, melted
2 packages (1.3 ounces each) sugar-free cook-and-serve chocolate pudding mix
3-1/2 cups fat-free milk
3 ounces reduced-fat cream cheese, cubed
2 cups reduced-fat whipped topping
2 tablespoons chopped pecans
In a small bowl, combine the wafer crumbs, sugar and butter; press onto the bottom of an 8-in. square dish coated with cooking spray. Cover and refrigerate. In a large saucepan, combine the pudding mixes and milk until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool slightly. Spread half of the pudding over crust. Stir cream cheese into remaining pudding until smooth; gently spread over pudding layer. Cover and refrigerate for at least 2 hours or until set. Spread whipped topping over dessert. Sprinkle with pecans. Cut into squares.
Yield: 9 servings.
Nutrition Facts One serving: 1 piece Calories: 211 Fat: 10 g Saturated Fat: 6 g Cholesterol: 16 mg Sodium: 276 mg Carbohydrate: 25 g Fiber: 1 g Protein: 6 g
Diabetic Exch: 2 fat, 1-1/2 starch.
Source: Light & Tasty
RASPBERRY SWIRL FROZEN DESSERT
~Shared by Maggie, TX
INGREDIENTS
2/3 cup graham cracker crumbs
2 tablespoons butter, melted
5 teaspoons sugar
FILLING:
3 eggs, separated
1/4 cup plus 1 tablespoon water, divided
1 cup sugar, divided
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 package (8 ounces) reduced-fat cream cheese
1-1/2 cups reduced-fat whipped topping
1 package (10 ounces) frozen sweetened raspberries, thawed
DIRECTIONS
In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.
In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small mixing bowl; beat on high until soft peaks form.
In a large mixing bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside.
Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.
Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting.
Yield: 12 servings.
Nutrition Facts
One serving: 1 piece
Calories: 217 Fat: 9 g Saturated Fat: 5 g Cholesterol: 71 mg Sodium: 164 mg Carbohydrate: 32 g Fiber: 1 g Protein: 4 g
Diabetic Exch: 2 starch, 1-1/2 fat
Click if you have a submission for the Heart Healthy Recipe
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WHITE CHOCOLATE ORANGE MOUSSE
~Shared by Luanne, FL
Servings: 6
Comments: A perfect treat for a diabetic
Ingredients:
1-1/2 cups cold fat free milk
1 pkg. (4-serving size) white chocolate flavor fat free sugar free instant reduced calorie pudding & pie filling
2 cups lite whipped topping, thawed
1 tsp. finely grated orange zest* Extra grated orange zest for garnishing tops of mousse (optional)*
Instructions:
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Gently stir in whipped topping and orange zest. Spoon into dessert dishes, and sprinkle tops with grated orange peel. Refrigerate until ready to eat.
*NOTE: Grated lemon zest can be substituted for the orange zest in this recipe.
Nutrition Info: (per serving) Calories 90
Total Fat 3 g; Saturated Fat 3 g; Cholesterol 0 mg; Sodium 270 mg; Total Carbohydrate 13 g; Dietary Fiber 0 g; Sugars 7 g; Protein 2 g
Diet Exchange:1 Carbohydrate, 1/2 Fat
Source: Recipe adapted from: Kraft
CAPPUCCINO PIE
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1/2 cup room temperature coffee
- 1 envelope (1/4 ounce) unflavored gelatin
- 1/4 cup coffee liqueur
- 1 cup nonfat or light ricotta cheese - Sugar substitute equal to 1/3 cup sugar
- 1/8 teaspoon ground cinnamon
- 2 cups nonfat or light whipped topping
- 1 Chocolate-Almond Piecrust (recipe to follow)
- 1-1/2 tablespoons shaved dark chocolate
DIRECTIONS
Place 2 tablespoons of the coffee in a blender. Sprinkle the gelatin over the coffee and let sit for 2 minutes. Bring the remaining coffee to a boil and pour over the mixture in the blender. Blend for 1 minute, until the gelatin is completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the ricotta, sugar substitute, and cinnamon and blend until smooth. Pour the mixture into a large bowl and refrigerate for about 30 minutes, or until the consistency of pudding. Whisk until smooth and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top. Sprinkle the chocolate over the top. Cover and chill for at least 3 hours, or until set.
Nutritional Information Per Serving (1/8 of recipe): Calories: 208, Carbohydrate: 27 g, Cholesterol: 1 mg, Fat: 7 g, Fiber: 1.1 g, Protein: 7.2 g, Sodium: 128 mg, Calcium: 169 mg
Diabetic Exchanges: 2 Carbohydrate: 1-1/2 Fat
Source: "Diabetic Dream Desserts"
REALLY RASPBERRY PARFAITS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 cup light raspberry yogurt
- 1/2 cup nonfat or light whipped topping
- 2 cups fresh raspberries, rinsed and patted dry
- 2 tablespoons sliced almonds
DIRECTIONS
Place the yogurt in a bowl and fold in the whipped topping. Place 1/4 cup of raspberries in each of four 8-ounce wine glasses. Top the berries in each glass with 3 tablespoons of the yogurt mixture. Repeat the layers and top each serving with a sprinkling of almonds. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 83, Carbohydrate: 14 g, Cholesterol: 1 mg, Fat: 2.3 g, Fiber: 4.5 g, Protein: 2.7 g, Calcium: 83 mg
Diabetic Exchanges: 1 Carbohydrate, 1/2 Fat
CHOCOLATE COFFEE TIRAMISU
~Shared by Mary S., Nashville, TN
Makes: 16 Servings
INGREDIENTS
- 1-1/2 cups 5% ricotta cheese
- 1/2 cup light cream cheese
- 1/2 cup granulated sugar
- 3 tablespoons cocoa
- 1 egg yolk
- 1 teaspoon vanilla
- 3 egg whites
- 1/3 cup granulated sugar
- 3/4 strong, prepared coffee
- 3 tablespoon chocolate or coffee-flavored liqueur
- 16 lady finger cookies
DIRECTIONS
Spray a 9-inch square baking dish with vegetable spray.
In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.
In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.
Combine coffee and liqueur in a small bowl.
Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixture on top. Repeat layers. Cover and chill for at least 3 hours, or overnight.
Nutritional Information Per Serving (1/16 of prepared Tiramisu): Calories: 150, Carbohydrate: 21 g, Fiber: 0 g, Protein: 6 g, Fat: 5 g, Sodium: 102 mg, Cholesterol: 66 mg
Source: "The Best Diabetes Cookbook"
ANGEL PECAN CUPCAKES
~Shared by Mary S., Nashville, TN
Yield: 12 servings
INGREDIENTS
- 2 eggs, separated
- 1/4 cup hot tap water
- 1 teaspoon pure vanilla extract
- 3/4 cup fructose
- 1/8 teaspoon salt
- 1/2 cup cake flour
- 3/4 teaspoon low-salt baking powder
- 1/2 cup chopped pecans
DIRECTIONS
Preheat the oven to 325 degrees F.
In a medium bowl, with an electric mixer, beat egg yolks, hot water, and vanilla together until very thick and pale. Slowly beat in 1/2 cup fructose and set aside. In a small bowl, beat egg whites until foamy. Add salt, and continue beating until whites hold soft peaks.
Gradually add remaining 1/4 cup fructose to egg whites, beating until stiff but not dry. Stir 1/3 of whites into yolks, and sift flour and baking powder over egg mixture. Add pecans and remaining whites, and gently fold until blended.
Place 12 paper liners in a 12-cup muffin pan. Spoon batter evenly into cups, and bake for 20 minutes or until a toothpick inserted into a cupcake comes out clean.
Nutritional Information Per Serving (1 cupcake): Glycemic Index: 30, Glycemic Load: 6, Calories: 112, Protein: 3 g, Carbohydrate: 20 g, Dietary Fiber: Less than 1/2 g, Fat: 4 g, Saturated Fat: Less than 1 g, Cholesterol: 35 mg, Sodium: 27 g
Diabetic Exchanges: 1-1/2 Starch
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"
CHOCOLATE-PEANUT BUTTER PARFAITS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 package (4-serving size) sugar-free instant or cook-and-serve chocolate pudding mix
- 2 cups nonfat or low-fat milk
- 2 tablespoons shaved dark chocolate (optional)
PEANUT BUTTER MIXTURE:
- 3 tablespoons nonfat or low-fat milk
- 3 to 4 tablespoons smooth peanut butter
- 2 cups nonfat or light whipped topping
DIRECTIONS
Prepare the pudding using the milk according to package directions. Chill well before assembling the parfaits.
To make the peanut butter mixture, combine the milk and peanut butter in a medium bowl and whisk until smooth. Fold in the whipped topping.
To assemble the parfaits, place 1/4 cup of the pudding in the bottom of each of flour 8-ounce balloon wine glasses. Top the pudding with 1/4 cup of the peanut butter mixture.
Top the peanut butter layer in each glass with a quarter of the remaining pudding and then a quarter of the remaining peanut butter mixture. Top each serving with a sprinkling of chocolate if desired. Cover and chill for at least 2 hours before serving.
Nutritional Information Per Serving (1/4 of recipe): Calories: 213, Carbohydrate: 28 g, Cholesterol: 2 mg, Fat: 6.3 g, Saturated Fat: 1.4 g, Fiber: 0.9 g, Protein: 7.8 g, Sodium: 225 mg, Calcium: 169 mg
Diabetic Exchanges: 2 Carbohydrate, 1 Fat
Source: "The Complete Diabetes Prevention Plan"
BING CHERRY CHEESECAKE
~Shared by Mary S., Nashville, TN
Yield: 12 servings
INGREDIENTS
- 1-1/2 cups reduced-fat graham cracker crumbs
- 4-1/2 teaspoons Equal for Recipes or 15 packets Equal sweetener, divided
- 1-1/2 teaspoons ground cinnamon
- 4-5 tablespoons margarine, melted
- 2 envelopes unflavored gelatin
- 1/4 cup orange juice or water
- 1 package (8 ounces) fat-free cream cheese, softened
- 1 cup low-fat ricotta cheese
- 2 cups coarsely chopped, pitted Bing cherries
- 1/2 teaspoon cherry extract or vanilla
- 3-4 cups light whipped topping
DIRECTIONS
Mix graham cracker crumbs, 1 teaspoon Equal for Recipes, cinnamon, and margarine in bottom of 9-inch springform pan; press mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees until browned, about 8 minutes. Cool on wire rack.
Sprinkle gelatin over orange juice in small saucepan; let stand 3 to 4 minutes to soften. Cook over low heat, stirring frequently, until dissolved. Beat cream and ricotta cheeses and remaining 3-1/2 teaspoons Equal for Recipes in large bowl until blended. Beat in gelatin mixture. Mix in cherries and cherry extract; fold in whipped topping.
Spoon mixture into crust, spreading evenly. Refrigerate until set, 4 to 6 hours. Remove side of pan and place cheesecake on serving plate.
Nutritional Information Per Serving (1/12 of recipe): Calories: 191, Fat: 7.3 g, Saturated Fat: 3.5 g, Cholesterol: 5.1 mg, Sodium: 267 mg, Protein: 8.2 g, Carbohydrate: 22.4 g
Diabetic Exchanges: 1-1/2 Bread, 1-1/2 Fat
Source: "1,001 Delicious Desserts For People with Diabetes"
INDIVIDUAL MINIATURE CHEESECAKES
~Shared by Mary S., Nashville, TN
Makes: 10 Servings
INGREDIENTS
- 1 cup 5% ricotta cheese
- 1 cup low-fat cottage cheese
- 1/3 cup granulated sugar
- 1 medium egg
- 1/4 cup light sour cream
- 1/2 teaspoon cornstarch
- 1/8 vanilla extract
- Fruit Puree (optional)
DIRECTIONS
Preheat the oven to 350 degrees F. Line 10 muffin cups with muffin paper cups.
In a food processor, combine ricotta cheese, cottage cheese and sugar; puree until smooth. Beat in egg. Blend in sour cream, cornstarch and vanilla until well mixed. Divide batter among muffin cups.
Set muffin tin in larger pan; pour in enough hot water to come half way up sides. Bake 30 to 35 minutes or until tester inserted in center comes out clean. Remove from water bath; cool on wire rack. Chill.
Serve with fruit puree, if desired.
Nutritional Information Per Serving (1 Miniature Cheesecake):
Calories: 127, Carbohydrate: 9 g, Fiber: 0 g, Protein: 6 g,
Fat: 8 g, Sodium: 268 mg, Cholesterol: 42 mg
Diabetic Exchanges: 2/3 Other Carbohydrate, 1 Lean Meat, 1 Fat
Source: "The Best Diabetes Cookbook"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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WARM BANANA NUT CAKE
~Shared by Patricia, Charlevoix, MI
3 1/2 tablespoons shortening
1/3 cup granulated sugar
1/2 teaspoon lemon or orange extract
1/8 teaspoon salt
1/4 cup milk
3/4 cup all purpose flour
1 teaspoon baking powder
2 sliced bananas
1/4 cup chopped nuts
Extra granulated sugar
Cream together shortening, sugar, extract and salt; add the egg, slightly beaten and the milk. Sift in the flour and baking powder and transfer to an oiled, medium-sized cake pan. Lay the sliced banana on top, dust with granulated sugar and sprinkle with nuts. Bake twenty to twenty-five minutes in a moderately hot oven 350-375.
RASPBERRY CAKES FOR TWO
~Shared by Mary S., Nashville, TN
1/2 of an 8 ounce pkg. cream cheese, softened
2 Tbsp butter, softened
1/4 cup lemon curd
3 Tbsp powdered sugar
1 4.5 ounce pkg prepared shortcakes
1/2 cup fresh raspberries
2 Tbp low-sugar raspberry preserves
Fresh raspberries
Small fresh mint leaves
For frosting, in small bowl cream cheese and butter with electric mixer on medium until smooth. Beat in lemon curd. Add powdered sugar; beat until smooth and fluffy. Set aside.
Place two cakes, well sides up, on two dessert plates. Divide berries in a single layer, between wells of two cakes. Spoon 1/2 tablespoon preserves over each. Place remaining cakes, well sides down, over filling. Spread frosting on cakes. Serve immediately or refrigerate, loosely covered, up to 48 hours.
To serve, stir remaining raspberry preserves; spoon on cakes. Top with additional raspberries and mint leaves.
Makes 2 cakes.
BUTTERSCOTCH BREAD PUDDING
~Shared by Patricia, Charlevoix, MI
1 tablespoon granulated sugar
1/2 teaspoon butter
2 tablespoons boiling water
1 cup milk
1 egg
3 tablespoons brown sugar
1/2 cup butter toast cut in squares
1/4 teaspoon salt
Caramelize the granulated sugar by allowing it to melt and brown in a frying pan; then add the butter and boiling water. Cook until the sugar has re-dissolved, then add it to the milk. Beat the eggs, add the salt and brown sugar and combine with the milk mixture. Put the toast squares into shirred egg dishes or a small baking dish. Pour the milk mixture over and bake twenty minutes in a hot
oven. 375 deg. Serve warm or cold with light cream.
DAIRY QUEEN CHOCOLATE CHIP COOKIE DOUGH BLIZZARD
~Shared by Doe, Oliver, B.C.
2 3/4 c fat free sugar free vanilla ice cream
2 tbsp fat free milk
1 tsp vanilla
¼ recipe Dairy Queen Blizzard Choc Chip Cookie Dough
1 tbsp chocolate syrup
Place ice cream in bowl. With wooden spoon, mash til it is slightly softened & can be stirred. Add milk & vanilla. Stir to blend well. Add cookie dough. Stir to mix well. Quickly swirl in chocolate syrup. Transfer mix to 16-oz/2-c Styrofoam cup. Serve with spoon.
1 serving- 821 calories 22g protein 164g carbs, 10g fat, 29g fiber.
Notes- If you prepare one recipe of the cookie dough, you can have extra on hand. Shape dough balls & place them, not touching on freezer proof plate or tray. Freeze about one hour until solid. Place single serving amounts in small
Ziplocs.
Notes- Do not attempt to bake the choc chip cookie dough mixture into cookies, since its not a true dough. DO not sub fat free frozen yogurt.
Dairy Queen Blizzard Chocolate Chip Cookie Dough
Makes 1 1/3 c enough for 4 servings.
In bowl, combine br sugar, gran sugar, & butter. Using electric beaters or wooden spoon, mix til smooth. Stir in vanilla & salt. Add flour. Mix or stir til no flour is visible. Stir in chips. With measuring spoon, scoop out level 1/4 tspfuls. Place balls in single layer in small container lined with wax paper. Store chilled up to one week.
PECAN COOKIES
~Shared by Maggie, TX
1/2 cup butter or margarine
2 tablespoons confectioners' sugar
1 tablespoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup pecans, chopped fine
Mix butter, sugar, and vanilla and set aside. Sift together flour, baking powder, and salt. Gradually add flour mixture to creamed butter, then mix in nuts. Roll into 1-inch balls and drop onto greased cookie sheet. Lightly mash each ball slightly flat. Bake at 350F for 15 to 20 minutes. If desired, roll in powdered sugar when cooled.
Makes 8 cookies.
SHERYL'S BAILEY'S, BANANA, AND CHOCOLATE COCKTAIL
~Shared by Doe, Oliver, B.C.
¾ oz Crème de Banane
¾ oz Amaretto
¾ oz Bailey's
2 oz Pina Colada mix
1 scoop of ice
Chocolate syrup
Cinnamon
Pineapple wedge
Cherry
1. Blend Crème de Banane, Amaretto, Bailey's, Pina Colada mix and ice.
2. Drizzle chocolate syrup in a figure-eight motion a few times around a small hurricane glass or any stylish cocktail glass.
3. Add blended ingredients to glass and sprinkle with cinnamon. Garnish with pineapple wedge and a cherry.
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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CHOCOLATE DIPPED STRAWBERRIES
This one is for my Angela. She loves these!
2 pints strawberries (with stems)
1-1/2 cups semi-sweet chocolate chips
2 Tbs. corn syrup
5 to 9 Tbs. margarine or butter
Wash strawberries. Pat dry. Place on paper towel until room temperature. Melt chocolate chips, corn syrup, and margarine in small saucepan over low heat. Stir occasionally. Remove from heat and set saucepan in pan of water to maintain dipping consistency. Dip each strawberry into chocolate mixture, coating 2/3 of strawberry. Allow excess to drip off. Place, stem side down, on waxed paper covered wire rack. Refrigerate until set, about 15 minutes.
Source: Easy Does It Cook Book - A Five (Or Less) Ingredient Cookbook
VALENTINE MERINGUES KISSES DIPPED IN CHOCOLATE
These are so neat! Pretty pink kisses with delicious chocolate-dipped bases.
Makes about 36
3 egg whites
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
2 to 3 drops red food coloring
4 ounces bittersweet chocolate, finely chopped
1 teaspoon canola oil or pure vegetable shortening
In the mixing bowl of an electric mixer, combine the egg whites with cream of tartar and vinegar and beat at high speed until soft peaks form, about 1 minute. Continue beating, and gradually add the sugar. Beat until very stiff, about 2 minutes. Add coloring and continue beating for 5 minutes at medium speed. Spoon the meringue mixture into a pastry bag fitted with a 1/2 inch plain tube.
Preheat oven to 200 degrees F.
Line a baking sheet with parchment paper. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 45 minutes to 1 hour.
Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature. Melt chocolate in a heatproof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together if desired. Turn upside down on a cooling rack, and let chocolate harden—this can take up to 50 minutes at room temperature—or just freeze on parchment paper for 5 minutes. Serve.
PECAN TARTLETS
These cute little bites are like mini pecan pies. They freeze beautifully, but if you're going to freeze them, omit the chocolate topping. Then drizzle them with chocolate when they have thawed.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 tsp. almond extract
1-3/4 cups flour
1 cup powdered sugar
1/2 cup butter
1/3 cup corn syrup
1 cup chopped pecans
36 pecan halves
1/2 cup milk chocolate chips
Preparation:
Preheat oven to 400 degrees F. In large bowl, combine 1/2 cup butter, sugar, egg, and almond extract and beat well. Stir in flour until crumbly. Press one tablespoon of this mixture into bottom and up sides of mini muffin tins. Bake at 400 degrees F for 7-10 minutes until very light gold.
While crusts are baking, combine powdered sugar, 1/2 cup butter, and corn syrup in medium saucepan over medium heat. Cook, stirring frequently, until mixture comes to a full boil. Remove from heat and stir in chopped pecans.
Spoon this mixture into the baked shells and top each with a pecan half. Bake 5 minutes longer until set.
Remove from pans carefully and cool on wire racks. In microwave or heavy saucepan, melt chocolate. Drizzle a small amount of chocolate over each tart and let stand until set.
Source: BusyCooks.About.com
CREME BRULEE
This one is for Jim D. in WA State. This one is easy enough and will keep well in the fridge (so you can have some each day for a week or so!).
6 egg yolks
1/2 cup sugar or Splenda
2-1/2 cups heavy cream
2 Tbsp. vanilla
Preheat oven to 250 degrees. In a saucepan mix the yolks, sugar, heavy cream and vanilla over medium heat. Bring to a boil while stirring. Remove from heat. Pour mixture into individual buttered
ramekins equally. Place the ramekins in a water bath and bake for 50 minutes. Then sprinkle 1 Tablespoonful of light brown sugar over the entire tops of each custard. Make sure the light brown sugar completely covers the top of the pudding. Place under the broiler and carefully watching them so they don't burn, let the sugar melt and form a crust over the custard. You can serve Creme Brulee chilled or warm. It is one of the most elegant of all desserts.
To make another flavor, just add another extract, such as Key Lime, Passion Fruit, Orange, Lemon, Mango, Peach, Banana, Pineapple, Strawberry, or whatever flavor you desire.
PRALINE ICE CREAM SAUCE
4 tsp. cornstarch
12-oz. can evaporated milk
1/2 cup light corn syrup
1/4 cup margarine
1 cup brown sugar
1 tsp. vanilla
1 cup pecans
In a medium saucepan combine cornstarch and milk. Add corn syrup and margarine. Cook and stir over medium heat until thickened. Cook and stir 2 minutes more. Remove from heat. Stir in brown sugar and vanilla. Cool slightly, about 5 to 10 minutes. Just before serving, stir in pecans.
Serve warm over ice cream.
Makes 20 servings.
Can be reheated for a minute in the microwave.
Stores in refrigerator for up to one week.
Omit nuts for just a caramel sauce to use.
SHONEY'S STRAWBERRY PIE
1 baked pie shell
4 cups sliced strawberries
1-1/2 cups water
3/4 cup sugar
2 Tbsp. cornstarch
1 small box strawberry gelatin
Place strawberries in the cooked pie crust. Mix water, sugar and cornstarch in a pan and bring it to a boil. Boil while stirring for 2 minutes until it is thick and clear. Remove from heat and add the gelatin. Stir well until dissolved. Pour over the strawberries. Chill and serve with whipped cream on top each slice.
CHOCOLATE RUM-VANILLA CHEESECAKE
Serves 10
1 1/4 cup Graham cracker crumbs
3/4 cup sugar
2 tbsp sugar
1/4 cup unsalted butter, melted
6 oz semisweet chocolate
1/4 cup rum
1 lb Cream cheese
1/2 cup sour cream
1 tbsp vanilla
5 eggs
Preheat oven to 325 . Butter inside of springform pan well and cover the outside (bottom & sides) with a sheet of heavy-duty aluminum foil, shiny side out. This reflects heat away from cheesecake and prevents it from baking too fast and becoming overcooked. Mix graham cracker crumbs with 2 tb of the sugar and add melted butter. Press evenly on bottom and sides of pan; refrigerate until ready to use. Cut chocolate into small pieces. Melt in microwave; combine with rum. Set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually beat in sugar, sour cream and vanilla.
Add eggs, one at a time. Mix well. Place bowl over a pan of hot water and mix until smooth (do not let water touch bottom of bowl). Pour about 1 1/4 cups of this batter into a
separate bowl and set aside.
Whisk remaining batter w/the chocolate, then stir over hot water until smooth. Take springform pan from refrigerator and fill w/chocolate batter. Gently pour plain batter over top and make swirls down into the chocolate batter with a fork. Place on middle rack of oven and bake for 50 minutes. Cool to room temp, remove foil and rim of pan and refrigerate overnight.
Source: Free-Gourmet-Recipes
WALNUT PIE
Serves 8 - 12
Crust:
1 1/2 cups All- purpose flour
1 teaspoon salt
2/3 cup shortening
1/4 cup cold water
1 egg white (slightly beaten)
Walnut Filling:
1/4 cup butter
3/4 cup firmly packed brown sugar
4 eggs
1/2 cup corn syrup
1 teaspoon vanilla
1 cup coarsely chopped walnuts
Preheat oven to 400 F. Prepare one 9-inch pie plate.
Combine flour and salt. Cut in shortening into flour until mixture resembles coarse crumbs. Add water one tablespoon at a time and mix until mixture leaves side of the bowl. Form into ball. Roll out dough to fit pie plate. Flute edges. Partially bake crust in a preheated oven for 10 to 15 minutes. Brush with
egg white. Cover rim with a 3-inch strip of aluminum foil.
Cream butter and sugar in a medium-sized bowl until smooth. Add egg one at a time, beating well after each addition. Blend in syrup, vanilla and walnuts. Pour into prepared crust. Bake for about 30 to 40 minutes or until pick inserted in center comes out clean. Remove aluminum foil at the last 10 minutes of baking. Let cool slightly. Serve warm or chilled.
EASY STRAWBERRY SHORTCAKE
This one is for Charlie and Mavis in Mobile, AL. So easy, you can make these up as you need them. The berries and whipped cream will keep a few days.
Prep Time: 15 minutes
Ingredients:
1 loaf frozen pound cake, thawed
3 cups strawberries, hulled and sliced
1 cup heavy cream
3 Tbsp. powdered sugar
1 tsp. vanilla
Preparation:
Using a potato masher, mash half of the strawberries. Stir in the sliced strawberries and chill. Beat cream with powdered sugar and vanilla. Slice pound cake, place each piece on serving plate, top with strawberry mixture and a dollop of cream. Serve immediately.
You can make your own pound cake instead of using the frozen version if you'd like, but the frozen one (I love Sara Lee) is so good, why bother?
Serves 8
BROWNIE TORTE
This one is for my Trey. This is easy and versatile as it uses a brownie mix and your choice of toppings (but - never coconut for
Trey!, lol).
Cook Time: 20 minutes
Ingredients:
1 package brownie mix with eggs and oil as directed
1/4 cup chopped walnuts
2 cups whipping cream
1/4 cup sifted confectioners' sugar
Chocolate shavings, peppermint candy, coconut, or other garnish
Preparation:
Line a 15x10x1-inch jelly roll pan with foil, extending about 2 inches beyond ends of the pan. Butter foil generously. Prepare brownie mix following package directions; stir in chopped walnuts. Spread brownie batter in pan. Bake for 15 to 20 minutes at 350°. Cool in pan for 15 minutes. Lift out foil with the brownies in one piece. Cut crosswise into 5 strips, about 10x3-inches each. Whip cream with the confectioners' sugar; spread about 1/2 cup on each strip of brownie. Stack strips then frost with remaining whipped cream. Chill thoroughly for at least 3 hours or overnight. Top with chocolate shavings, peppermint candy, coconut, or other garnish.
CHOCOLATE SOUFFLE COOKIES
This comes from one of my favorite food blogs, Noble
Pig, and is adapted from Fine Cooking
6 ounces good quality, bittersweet chocolate, chopped
2 large egg whites, at room temperature
1/8 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1/4 cup granulated sugar
3/4 cup finely chopped walnuts
Melt chocolate. I melted mine in a stainless steel bowl over boiling water. Easy and fast. Set aside.
With a stand or hand mixer using the whisk attachment, beat egg whites with cream of tartar until soft peaks form.
With the beaters running, gradually add vanilla extract and granulated sugar until the egg whites hold stiff peaks but aren't dry.
Pour walnuts and melted chocolate over the whipped whites, gently folding them into the mixture with a rubber spatula. Try not to deflate the whites and mix until the color is just uniform.
Immediately drop teaspoons of the batter onto two baking sheets covered in parchment paper. Space the drops 1-inch apart. Position oven racks in the upper and lower thirds of the oven and bake cookies at 350 degrees for 10-12 minutes.
Bake until the cookies are shiny and cracked. They will be firm on the outside but gooey on the inside when pressed. Transfer to racks to cool completely.
Source: Noble Pig Food Blog
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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