CHOCOLATE SOUR CREAM CAKE
Tiffany Wellman
1 ¾ C. all-purpose flour
1 ¾ C. sugar
¾ C. Hershey’s cocoa
1 ½ tsp baking soda
1 tsp salt
2/3 C. butter or margarine, softened
2 C. dairy sour cream
2 eggs
1 tsp vanilla
Fudge Frosting (recipe below)
Pre-heat oven to 350°. Grease and flour 13x9x2 inch pan. In large mixing bowl combine flour, sugar, cocoa, baking soda and salt. Blend in butter, sour cream, eggs and vanilla. Beat 3 minutes on medium speed. Pour batter into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with Fudge Frosting.
Fudge Frosting:
3 tbsp butter or margarine
1/3 C. Hershey’s cocoa
1 1/3 C. confectioner’s sugar
2-3 tbsp milk
½ tsp. vanilla
In small saucepan over low heat, melt butter. Add cocoa; cook, stirring constantly, just until mixture befins to boil. Pour mixture into small mixing bowl; cool completely. To cocoa mixture, add confectioner’s sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Makes about 1 cup frosting.
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Wednesday, March 17, 2010
Zucchini Sheet Cake
Zucchini Sheet Cake
Lesa Mecham
2 C. sugar
1 t. salt
1 t. baking soda
3 eggs
½ c milk
1 c oil
2 c. flour
¼ t. baking powder
2 c. peeled, grated zucchini
¼ c. cocoa
combine all ingredients and mix well. Pour into a sheet pan. Bake at 350 degrees for 20 minutes. Allow to cool. Frost with chocolate frosting.
Lesa Mecham
2 C. sugar
1 t. salt
1 t. baking soda
3 eggs
½ c milk
1 c oil
2 c. flour
¼ t. baking powder
2 c. peeled, grated zucchini
¼ c. cocoa
combine all ingredients and mix well. Pour into a sheet pan. Bake at 350 degrees for 20 minutes. Allow to cool. Frost with chocolate frosting.
Luscious Lemon Bars
Luscious Lemon Bars
Jeanne Anderson
Crust:
1 Cup soft butter (can use margarine, but I like real butter the best)
½ Cup sugar
2 Cups flour
Dash salt
Combine the above ingredients and mix well. Press mixture into a 9” x 13”
cake pan. Bake at 350 degrees until lightly browned. Remove from oven.
Filling:
4 eggs beaten
2 Cups sugar
¼ Cup flour
6 TBSP lemon juice
Combine the above ingredients and pour onto the slightly cooled crust. Bake
at 350 degrees for 25 minutes, or until the filling looks set. Cool and
sprinkle with powdered sugar. When fully cooled, cut into 24 squares.
Jeanne Anderson
Crust:
1 Cup soft butter (can use margarine, but I like real butter the best)
½ Cup sugar
2 Cups flour
Dash salt
Combine the above ingredients and mix well. Press mixture into a 9” x 13”
cake pan. Bake at 350 degrees until lightly browned. Remove from oven.
Filling:
4 eggs beaten
2 Cups sugar
¼ Cup flour
6 TBSP lemon juice
Combine the above ingredients and pour onto the slightly cooled crust. Bake
at 350 degrees for 25 minutes, or until the filling looks set. Cool and
sprinkle with powdered sugar. When fully cooled, cut into 24 squares.
Best-Ever Lemon Meringue Pie
Best-Ever Lemon Meringue Pie
Mary Ann Gourley
1 ½ c sugar
½ tsp salt
1/3 c water
½ c lemon juice
1 tsp lemon rind
½ c sugar
1 ½ c water
½ c cornstarch
4 eggs separated
3 Tbls butter
¼ tsp salt
1 baked 9 inch pie shell
Combine 1 ½ c water and ½ tsp salt in saucepan. Heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat. Beat together egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly until it bubbles again. Remove from heat. Stir in butter and lemon rind. Cover; cool to lukewarm.
Combine egg whites and ¼ tsp salt in bowl; beat until frothy. Gradually add ½ c sugar, beating until glossy peaks form. Stir 2 round Tbls of meringue into lukewarm filling. Pour into pie shell. Top with remaining meringue, spreading evenly. Bake in 325 oven 15 minutes or until lightly browned. Makes 6-8 serving
Mary Ann Gourley
1 ½ c sugar
½ tsp salt
1/3 c water
½ c lemon juice
1 tsp lemon rind
½ c sugar
1 ½ c water
½ c cornstarch
4 eggs separated
3 Tbls butter
¼ tsp salt
1 baked 9 inch pie shell
Combine 1 ½ c water and ½ tsp salt in saucepan. Heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat. Beat together egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly until it bubbles again. Remove from heat. Stir in butter and lemon rind. Cover; cool to lukewarm.
Combine egg whites and ¼ tsp salt in bowl; beat until frothy. Gradually add ½ c sugar, beating until glossy peaks form. Stir 2 round Tbls of meringue into lukewarm filling. Pour into pie shell. Top with remaining meringue, spreading evenly. Bake in 325 oven 15 minutes or until lightly browned. Makes 6-8 serving
Best-Ever Lemon Meringue Pie
Best-Ever Lemon Meringue Pie
Mary Ann Gourley
1 ½ c sugar
½ tsp salt
1/3 c water
½ c lemon juice
1 tsp lemon rind
½ c sugar
1 ½ c water
½ c cornstarch
4 eggs separated
3 Tbls butter
¼ tsp salt
1 baked 9 inch pie shell
Combine 1 ½ c water and ½ tsp salt in saucepan. Heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat. Beat together egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly until it bubbles again. Remove from heat. Stir in butter and lemon rind. Cover; cool to lukewarm.
Combine egg whites and ¼ tsp salt in bowl; beat until frothy. Gradually add ½ c sugar, beating until glossy peaks form. Stir 2 round Tbls of meringue into lukewarm filling. Pour into pie shell. Top with remaining meringue, spreading evenly. Bake in 325 oven 15 minutes or until lightly browned. Makes 6-8 serving
Mary Ann Gourley
1 ½ c sugar
½ tsp salt
1/3 c water
½ c lemon juice
1 tsp lemon rind
½ c sugar
1 ½ c water
½ c cornstarch
4 eggs separated
3 Tbls butter
¼ tsp salt
1 baked 9 inch pie shell
Combine 1 ½ c water and ½ tsp salt in saucepan. Heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat. Beat together egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly until it bubbles again. Remove from heat. Stir in butter and lemon rind. Cover; cool to lukewarm.
Combine egg whites and ¼ tsp salt in bowl; beat until frothy. Gradually add ½ c sugar, beating until glossy peaks form. Stir 2 round Tbls of meringue into lukewarm filling. Pour into pie shell. Top with remaining meringue, spreading evenly. Bake in 325 oven 15 minutes or until lightly browned. Makes 6-8 serving
Lemon Pudding Cake
Lemon Pudding Cake
Mary Ann Gourley
4 eggs separated
1/3 c. lemon juice
1 tsp grated lemon rind
1 T. melted butter
1 ½ c sugar
½ c flour
½ tsp salt
1 ½ c milk
Beat together egg yolks, lemon juice, rind and butter in bowl with beaters until thick and lemon-colored. Combine sugar, flour and salt. Add dry ingredients alternately with milk, beating well after each addition. Beat egg whites until stiff. Blend into yolk mixture on low speed of electric mixer. Pour mixture into 8-inch square baking dish. Set in a pan of hot water. Bake in 350 oven 45 mins or until golden. Cut into squared. Makes 6-9 servings.
Mary Ann Gourley
4 eggs separated
1/3 c. lemon juice
1 tsp grated lemon rind
1 T. melted butter
1 ½ c sugar
½ c flour
½ tsp salt
1 ½ c milk
Beat together egg yolks, lemon juice, rind and butter in bowl with beaters until thick and lemon-colored. Combine sugar, flour and salt. Add dry ingredients alternately with milk, beating well after each addition. Beat egg whites until stiff. Blend into yolk mixture on low speed of electric mixer. Pour mixture into 8-inch square baking dish. Set in a pan of hot water. Bake in 350 oven 45 mins or until golden. Cut into squared. Makes 6-9 servings.
Pink Princess Cake
Pink Princess Cake
Laura Denney
Buttermilk White Cake:
4 eggs whites (let stand 30 mins)
2 C flour
1 ½ C sugar
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
1 C buttermilk
½ C shortening
2 tsp vanilla
Combine flour, sugar, baking powder, salt and baking soda. Add buttermilk, shortening and vanilla. Beat on low until combined them beat on medium for 2 mins., scraping bowl. Add egg whites and beat another 2 mins. (the batter looks a little curdled).
Spread in 2 9-inch round greased and floured pans. Bake 350 for 25 mins. or until top springs back when lightly touched. Cool 10 mins. Remove from pans and cool completely.
Strawberry Cream Cheese Frosting:
8 oz. pkg cream cheese (softened)
1 C butter soft
4-5 C powdered sugar
1 tsp vanilla
½ C crushed strawberries
Cream butter and cream cheese. Add 4 C powdered sugar and vanilla. Mix in strawberries then add more powdered sugar as needed.
Laura Denney
Buttermilk White Cake:
4 eggs whites (let stand 30 mins)
2 C flour
1 ½ C sugar
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
1 C buttermilk
½ C shortening
2 tsp vanilla
Combine flour, sugar, baking powder, salt and baking soda. Add buttermilk, shortening and vanilla. Beat on low until combined them beat on medium for 2 mins., scraping bowl. Add egg whites and beat another 2 mins. (the batter looks a little curdled).
Spread in 2 9-inch round greased and floured pans. Bake 350 for 25 mins. or until top springs back when lightly touched. Cool 10 mins. Remove from pans and cool completely.
Strawberry Cream Cheese Frosting:
8 oz. pkg cream cheese (softened)
1 C butter soft
4-5 C powdered sugar
1 tsp vanilla
½ C crushed strawberries
Cream butter and cream cheese. Add 4 C powdered sugar and vanilla. Mix in strawberries then add more powdered sugar as needed.
Heavenly Lemon Angel Cake
Heavenly Lemon Angel Cake
Lisa Dayley
1 pkg. angel food cake mix
1-2 lemons
2 C powdered sugar
2 C thawed, fat-free frozen whipped topping
1 pkg. (10 oz.) frozen raspberries in syrup, thawed
Preheat oven to 350. Prepare cake mix according to pkg. directions. Pour batter into ungreased rectangular pan, spreading evenly. Bake on center rack in oven 35-45 mins., or until top of cake is golden brown, cracked and firm to the touch. Do not underbake. Remove from oven. Using oven mitts, carefully invert pan onto cooling rack, and cool completely. Do not remove cake from pan. Turn pan upright; poke holes in cake about 1-1/2 inches deep and ½ inches apart with large fork. Zest one lemon to measure 1 Tbls. zest. Juice lemons to measure ¼ cup juice. In small bowl, combine powdered sugar, lemon juice and zest, whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 mins.,or, until glaze is set. Cut into squares. Garnish each serving with whipped topping. Top with raspberries. Serves 15
Lisa Dayley
1 pkg. angel food cake mix
1-2 lemons
2 C powdered sugar
2 C thawed, fat-free frozen whipped topping
1 pkg. (10 oz.) frozen raspberries in syrup, thawed
Preheat oven to 350. Prepare cake mix according to pkg. directions. Pour batter into ungreased rectangular pan, spreading evenly. Bake on center rack in oven 35-45 mins., or until top of cake is golden brown, cracked and firm to the touch. Do not underbake. Remove from oven. Using oven mitts, carefully invert pan onto cooling rack, and cool completely. Do not remove cake from pan. Turn pan upright; poke holes in cake about 1-1/2 inches deep and ½ inches apart with large fork. Zest one lemon to measure 1 Tbls. zest. Juice lemons to measure ¼ cup juice. In small bowl, combine powdered sugar, lemon juice and zest, whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 mins.,or, until glaze is set. Cut into squares. Garnish each serving with whipped topping. Top with raspberries. Serves 15
Heavenly Lemon Angel Cake
Heavenly Lemon Angel Cake
Lisa Dayley
1 pkg. angel food cake mix
1-2 lemons
2 C powdered sugar
2 C thawed, fat-free frozen whipped topping
1 pkg. (10 oz.) frozen raspberries in syrup, thawed
Preheat oven to 350. Prepare cake mix according to pkg. directions. Pour batter into ungreased rectangular pan, spreading evenly. Bake on center rack in oven 35-45 mins., or until top of cake is golden brown, cracked and firm to the touch. Do not underbake. Remove from oven. Using oven mitts, carefully invert pan onto cooling rack, and cool completely. Do not remove cake from pan. Turn pan upright; poke holes in cake about 1-1/2 inches deep and ½ inches apart with large fork. Zest one lemon to measure 1 Tbls. zest. Juice lemons to measure ¼ cup juice. In small bowl, combine powdered sugar, lemon juice and zest, whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 mins.,or, until glaze is set. Cut into squares. Garnish each serving with whipped topping. Top with raspberries. Serves 15
Lisa Dayley
1 pkg. angel food cake mix
1-2 lemons
2 C powdered sugar
2 C thawed, fat-free frozen whipped topping
1 pkg. (10 oz.) frozen raspberries in syrup, thawed
Preheat oven to 350. Prepare cake mix according to pkg. directions. Pour batter into ungreased rectangular pan, spreading evenly. Bake on center rack in oven 35-45 mins., or until top of cake is golden brown, cracked and firm to the touch. Do not underbake. Remove from oven. Using oven mitts, carefully invert pan onto cooling rack, and cool completely. Do not remove cake from pan. Turn pan upright; poke holes in cake about 1-1/2 inches deep and ½ inches apart with large fork. Zest one lemon to measure 1 Tbls. zest. Juice lemons to measure ¼ cup juice. In small bowl, combine powdered sugar, lemon juice and zest, whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 mins.,or, until glaze is set. Cut into squares. Garnish each serving with whipped topping. Top with raspberries. Serves 15
Strawberry Cake
Strawberry Cake Dessert
Rebecca Wood
White sour cream cake mix.
Bake as the directed in 12x17 pan 1 inch deep. Cool.
Mix 8 oz. softened cream cheese and 2 c. powdered sugar.
Whip 1 pint heavy whipping cream and fold into cream cheese mixture.
Spread over cake.
4 c. strawberries (sliced). Make Danish Dessert.
Add strawberries and spread strawberry Danish on top.
Rebecca Wood
White sour cream cake mix.
Bake as the directed in 12x17 pan 1 inch deep. Cool.
Mix 8 oz. softened cream cheese and 2 c. powdered sugar.
Whip 1 pint heavy whipping cream and fold into cream cheese mixture.
Spread over cake.
4 c. strawberries (sliced). Make Danish Dessert.
Add strawberries and spread strawberry Danish on top.
Lemon Meltaways
Lemon Meltaways
Adria Higginson
Cookies:
1 ¼ c. flour
½ c. cornstarch
1/3 c powdered sugar
3/4 c. butter, softened
1 tsp. grated lemon peel
1 Tbs. lemon juice
Frosting:
¾ c. powdered sugar
¼ c. butter, softened
1 tsp. grated lemon peel
1 tsp. lemon juice
In a large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2-3 mins.) Divide dough in half. Shape each half into 8x1-inch roll. Wrap in plastic food wrap. Refrigerate until firm (1-2 hrs). Preheat oven to 350. With sharp knife, cut each half into ¼ -inch slices. Place 2 inches apart on cookie sheet. Bake for 8-12 mins. or until set. (Cookies will not brown). Cool completely. In small mixer bowl combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy (1-2-mins.). Frost cooled cookies. Makes 4 dozen small cookies.
Adria Higginson
Cookies:
1 ¼ c. flour
½ c. cornstarch
1/3 c powdered sugar
3/4 c. butter, softened
1 tsp. grated lemon peel
1 Tbs. lemon juice
Frosting:
¾ c. powdered sugar
¼ c. butter, softened
1 tsp. grated lemon peel
1 tsp. lemon juice
In a large mixer bowl combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2-3 mins.) Divide dough in half. Shape each half into 8x1-inch roll. Wrap in plastic food wrap. Refrigerate until firm (1-2 hrs). Preheat oven to 350. With sharp knife, cut each half into ¼ -inch slices. Place 2 inches apart on cookie sheet. Bake for 8-12 mins. or until set. (Cookies will not brown). Cool completely. In small mixer bowl combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy (1-2-mins.). Frost cooled cookies. Makes 4 dozen small cookies.
Lemon Butter Cookies
Lemon Butter Cookies
Melanie Cummins
1# butter
1 C powdered sugar
1 ¼ C cornstarch
2 C flour
Cream butter and powdered sugar together. Once creamed, add cornstarch and flour and mix until mixed. Bake at 350 for 10-12 mins. Or until golden on edges.
Glaze:
2 C powdered sugar
Juice from 1 fresh-squeezed lemon (abt 1/3 C)
Zest of one lemon
Mix powdered sugar and lemon juice until syrupy consistency, add zest and drizzle over cooled cookies.
Melanie Cummins
1# butter
1 C powdered sugar
1 ¼ C cornstarch
2 C flour
Cream butter and powdered sugar together. Once creamed, add cornstarch and flour and mix until mixed. Bake at 350 for 10-12 mins. Or until golden on edges.
Glaze:
2 C powdered sugar
Juice from 1 fresh-squeezed lemon (abt 1/3 C)
Zest of one lemon
Mix powdered sugar and lemon juice until syrupy consistency, add zest and drizzle over cooled cookies.
Turtle Cheesecake
Turtle Cheesecake
Laura Denney
1 ¾ cups chocolate graham cracker crumbs (about 1 package)
1/3 cup melted butter
3 (8 oz) packages of cream cheese, softened
1 (14 oz) can sweetened condensed milk
½ cup sugar
3 eggs
3 Tbsp lime juice ( I use the juice from one fresh lime)
1 Tbsp vanilla extract
1 ½ cup chocolate chips
2 Tbsp chocolate syrup
2 Tbsp caramel sauce
½ cup chopped pecans
¼ cup mini chocolate chips
Grease 9” or 10” spring form pan. Combine graham cracker crumbs and melted butter and press on bottom and 1” up sides of pan to make crust.
Beat cream cheese and condensed milk in mixer until smooth. Add sugar, eggs, lime juice and vanilla. Beat until combined.
Microwave chocolate chips 1-2 minutes until chocolate is just melting. Mix two cups of cheesecake batter into chocolate to make the chocolate cheesecake batter.
Fill crust alternating between white and chocolate cheesecake, starting and ending with white.
Bake 300* for 70-75 minutes. Run the knife around the edge and then cool completely.
Drool chocolate and caramel over the top. Sprinkle with pecans and mini chocolate chips.
Refrigerate several hours or overnight before removing sides of pan.
Laura Denney
1 ¾ cups chocolate graham cracker crumbs (about 1 package)
1/3 cup melted butter
3 (8 oz) packages of cream cheese, softened
1 (14 oz) can sweetened condensed milk
½ cup sugar
3 eggs
3 Tbsp lime juice ( I use the juice from one fresh lime)
1 Tbsp vanilla extract
1 ½ cup chocolate chips
2 Tbsp chocolate syrup
2 Tbsp caramel sauce
½ cup chopped pecans
¼ cup mini chocolate chips
Grease 9” or 10” spring form pan. Combine graham cracker crumbs and melted butter and press on bottom and 1” up sides of pan to make crust.
Beat cream cheese and condensed milk in mixer until smooth. Add sugar, eggs, lime juice and vanilla. Beat until combined.
Microwave chocolate chips 1-2 minutes until chocolate is just melting. Mix two cups of cheesecake batter into chocolate to make the chocolate cheesecake batter.
Fill crust alternating between white and chocolate cheesecake, starting and ending with white.
Bake 300* for 70-75 minutes. Run the knife around the edge and then cool completely.
Drool chocolate and caramel over the top. Sprinkle with pecans and mini chocolate chips.
Refrigerate several hours or overnight before removing sides of pan.
Mini Cheese Cakes
Mini Cheese Cakes
Marianne Gourley
2 8oz pkg. cream cheese
2 eggs
¾ c sugar
1 tsp vanilla
Mix together until creamy. Then in cup cake tin place cup cake liners and place a vanilla wafer in the bottom of each cup. Spoon a scoop of mixture in the cups half full and bake at 350* for 15 minutes.
In the mean time, combine:
1 c sour cream
¼ c sugar
1 tsp vanilla
Stir until combined and place a scoop of sour cream on each cup. Then return to the oven to bake for another 5 minutes.
When cool, top with cherry pie filling and serve cold.
Marianne Gourley
2 8oz pkg. cream cheese
2 eggs
¾ c sugar
1 tsp vanilla
Mix together until creamy. Then in cup cake tin place cup cake liners and place a vanilla wafer in the bottom of each cup. Spoon a scoop of mixture in the cups half full and bake at 350* for 15 minutes.
In the mean time, combine:
1 c sour cream
¼ c sugar
1 tsp vanilla
Stir until combined and place a scoop of sour cream on each cup. Then return to the oven to bake for another 5 minutes.
When cool, top with cherry pie filling and serve cold.
"Hershey Kisses" shaped Rice Crispy Treats
Rice Crispy Treats
Marianne Gourley
¼ cube of butter
1 pkg mini marshmallows
1 pkg rice crispies both chocolate and plain
Melt butter when melted and then add the marshmallows ½ package stir to coat the marshmallows then put in the microwave for 1 minute. Add more time if not all melted.
Stir and put on rice crispies and press into a funnel to get the ‘kiss’ shape. Let stand for 1 hour and then place in tin foil with a strip with your message.
Marianne Gourley
¼ cube of butter
1 pkg mini marshmallows
1 pkg rice crispies both chocolate and plain
Melt butter when melted and then add the marshmallows ½ package stir to coat the marshmallows then put in the microwave for 1 minute. Add more time if not all melted.
Stir and put on rice crispies and press into a funnel to get the ‘kiss’ shape. Let stand for 1 hour and then place in tin foil with a strip with your message.
Brownie Cheesecake Torte
Brownie Cheesecake Torte
From: cooking Light Magazine
Lynda Roskelley
Ingredients:
1 (15.1 oz. pkg) Low-fat fudge brownie mix
½ tsp ground cinnamon
1 (4 oz.) jar carrot baby food
Cooking spray
½ c & 2 Tbsp sugar, divided
4 tsp flour
1 tsp vanilla extract
1 (8 oz) block Neufchatel cheese (1/3 less fat cream cheese), softened
1 (8 oz) fat free cream, softened
2 large egg whites
3 Tbsp skim milk, divided
2 Tbsp unsweetened cocoa
Chocolate syrup (optional)
Fresh raspberries (optional)
Preheat oven to 425*. Combine first 3 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9 inch spring form pan coated w/cooking spray. Set aside. Combine ½ c. sugar, flour, vanilla, and cheeses; beat well. In a small bowl, combine ½ c. batter, 1 Tbsp milk, 2 Tbsp sugar and cocoa; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425* for 10 minutes. Reduce oven temperature to 250*, and bake 45 min or until almost set. Cool completely on wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.
Calories: 277 (24% from fat) fat: 7.5 g.
From: cooking Light Magazine
Lynda Roskelley
Ingredients:
1 (15.1 oz. pkg) Low-fat fudge brownie mix
½ tsp ground cinnamon
1 (4 oz.) jar carrot baby food
Cooking spray
½ c & 2 Tbsp sugar, divided
4 tsp flour
1 tsp vanilla extract
1 (8 oz) block Neufchatel cheese (1/3 less fat cream cheese), softened
1 (8 oz) fat free cream, softened
2 large egg whites
3 Tbsp skim milk, divided
2 Tbsp unsweetened cocoa
Chocolate syrup (optional)
Fresh raspberries (optional)
Preheat oven to 425*. Combine first 3 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9 inch spring form pan coated w/cooking spray. Set aside. Combine ½ c. sugar, flour, vanilla, and cheeses; beat well. In a small bowl, combine ½ c. batter, 1 Tbsp milk, 2 Tbsp sugar and cocoa; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425* for 10 minutes. Reduce oven temperature to 250*, and bake 45 min or until almost set. Cool completely on wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.
Calories: 277 (24% from fat) fat: 7.5 g.
Cream Puffs - with Variations
Cream Puffs - with Variations
Vickie Allen
4 large eggs
1 cup water
½ cup butter or margarine
1 cup all-purpose flour
Vanilla Pastry Cream (recipe follows) or
Sweetened whipped Cream
Powdered sugar for sprinkling (optional)
Chocolate Frosting (optional, recipe follows)
1. Preheat oven to 400 F
2. Break open eggs into a small bowl and beat lightly, set aside.
3. Heat water and butter to a rolling boil in a large saucepan. Stir in flour, reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball, remove from heat.
4. Beat in egg, all at once and continue to beat vigorously until smooth.
5. Drop dough by scant ¼ cupfuls about 3-inches apart onto an ungreased baking sheet.
6. Bake 35-40 minutes or until puffed and golden brown. Cool away from any drafts.
7. When completely cooled, cut off top 1/3 of each puff and pull out any filaments of soft dough.
8. Fill puffs with Vanilla Pastry Cream or sweetened whipped cream. Replace tops and lightly sprinkle with powdered sugar or frost with Chocolate Frosting. Refrigerate until ready to serve. Best served same day made.
Makes 12 cream puffs
Vanilla Pastry Cream
2 large eggs
2 large egg yolks
½ cup granulated sugar
1/3 cup cornstarch
2 cups half and half
2 Tbsp butter, softened
2 tsp. vanilla extract
1. Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half and half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly.
2. Remove from heat, whisk in butter and vanilla. Cover and chill 4 hours before filling puffs.
Makes 3 cups.
Chocolate Frosting
1 ounce unsweetened chocolate
1 tsp. butter or margarine
1 cup powdered sugar
1 to 2 Tbsp HOT water
1. Heat chocolate and butter in a small saucepan over low heat until melted, remove from heat.
2. Stir in powdered sugar and hot water. Beat until smooth and of spreading consistency.
Variations:
Chocolate Cream Puffs: Decrease flour to ¾ cup plus 2 Tbsp unsweetened baking cocoa and 1 Tbsp granulated sugar with flour. Omit Vanilla Pastry filling. Fill puffs with chocolate custard or ice cream and frost with chocolate frosting.
Chocolate Éclairs: Drop dough by scant ¼ cupfuls onto ungreased baking sheet. Form each into an oblong finger-shape about 4 ½ -inches long and 1 ½-inches wide. Bake as directed, cool. Fill with Vanilla Pastry Cream or sweetened whipped cream. Frost with chocolate frosting.
Vickie Allen
4 large eggs
1 cup water
½ cup butter or margarine
1 cup all-purpose flour
Vanilla Pastry Cream (recipe follows) or
Sweetened whipped Cream
Powdered sugar for sprinkling (optional)
Chocolate Frosting (optional, recipe follows)
1. Preheat oven to 400 F
2. Break open eggs into a small bowl and beat lightly, set aside.
3. Heat water and butter to a rolling boil in a large saucepan. Stir in flour, reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball, remove from heat.
4. Beat in egg, all at once and continue to beat vigorously until smooth.
5. Drop dough by scant ¼ cupfuls about 3-inches apart onto an ungreased baking sheet.
6. Bake 35-40 minutes or until puffed and golden brown. Cool away from any drafts.
7. When completely cooled, cut off top 1/3 of each puff and pull out any filaments of soft dough.
8. Fill puffs with Vanilla Pastry Cream or sweetened whipped cream. Replace tops and lightly sprinkle with powdered sugar or frost with Chocolate Frosting. Refrigerate until ready to serve. Best served same day made.
Makes 12 cream puffs
Vanilla Pastry Cream
2 large eggs
2 large egg yolks
½ cup granulated sugar
1/3 cup cornstarch
2 cups half and half
2 Tbsp butter, softened
2 tsp. vanilla extract
1. Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half and half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly.
2. Remove from heat, whisk in butter and vanilla. Cover and chill 4 hours before filling puffs.
Makes 3 cups.
Chocolate Frosting
1 ounce unsweetened chocolate
1 tsp. butter or margarine
1 cup powdered sugar
1 to 2 Tbsp HOT water
1. Heat chocolate and butter in a small saucepan over low heat until melted, remove from heat.
2. Stir in powdered sugar and hot water. Beat until smooth and of spreading consistency.
Variations:
Chocolate Cream Puffs: Decrease flour to ¾ cup plus 2 Tbsp unsweetened baking cocoa and 1 Tbsp granulated sugar with flour. Omit Vanilla Pastry filling. Fill puffs with chocolate custard or ice cream and frost with chocolate frosting.
Chocolate Éclairs: Drop dough by scant ¼ cupfuls onto ungreased baking sheet. Form each into an oblong finger-shape about 4 ½ -inches long and 1 ½-inches wide. Bake as directed, cool. Fill with Vanilla Pastry Cream or sweetened whipped cream. Frost with chocolate frosting.
Raspberry Delight
Raspberry Delight
Jenny Wells
1 lg. container strawberry Yoplait
12 oz. container cool whip
Sm. Tub (10 oz.) frozen raspberries thawed and mashed
3 cups mini-marshmallows
Mix, refrigerate and serve
Jenny Wells
1 lg. container strawberry Yoplait
12 oz. container cool whip
Sm. Tub (10 oz.) frozen raspberries thawed and mashed
3 cups mini-marshmallows
Mix, refrigerate and serve
Easy Cherry Cheesecake
Easy Cherry Cheesecake
2 cups graham cracker crumbs
½ cup melted margarine or butter
1 pkg (8 ounces) softened cream cheese
2 TBSP milk
1 cup powdered sugar
½ tsp. vanilla
2 cups whipped topping (1 envelope mix prepared by pkg directions)
1 can cherry pie filling, or make your own from a 16-ounce can pie cherries
In a 9x13x2-inch pan, mix graham cracker crumbs with melted margarine. Use a fork and level well, and then press firmly in bottom of pan. Combine and mix until smooth the cream cheese, milk, powdered sugar, and vanilla. Fold in the whipped topping. Spread over cracker crumbs. Then cover with chilled cherry pie filling. Chill 2 hours. Makes 18-24 servings.
2 cups graham cracker crumbs
½ cup melted margarine or butter
1 pkg (8 ounces) softened cream cheese
2 TBSP milk
1 cup powdered sugar
½ tsp. vanilla
2 cups whipped topping (1 envelope mix prepared by pkg directions)
1 can cherry pie filling, or make your own from a 16-ounce can pie cherries
In a 9x13x2-inch pan, mix graham cracker crumbs with melted margarine. Use a fork and level well, and then press firmly in bottom of pan. Combine and mix until smooth the cream cheese, milk, powdered sugar, and vanilla. Fold in the whipped topping. Spread over cracker crumbs. Then cover with chilled cherry pie filling. Chill 2 hours. Makes 18-24 servings.
Thursday, October 1, 2009
Pecan Pumpkin Pie
Pecan Pumpkin Pie
3 slightly beaten eggs
1 cup pumpkin
1 cup sugar
½ cup syrup
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon salt
1 unbaked 9” pie shell
1 cup chopped pecans
In a mixing bowl, combine eggs, pumpkin, sugar, syrup, vanilla, cinnamon, and salt. Mix well. Add pecans. Pour into pie shell. Top with additional whole pecans if desired. Bake in 350 oven for 40 to 50 minutes. Chill and serve with whipped cream.
3 slightly beaten eggs
1 cup pumpkin
1 cup sugar
½ cup syrup
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon salt
1 unbaked 9” pie shell
1 cup chopped pecans
In a mixing bowl, combine eggs, pumpkin, sugar, syrup, vanilla, cinnamon, and salt. Mix well. Add pecans. Pour into pie shell. Top with additional whole pecans if desired. Bake in 350 oven for 40 to 50 minutes. Chill and serve with whipped cream.
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