Recipe Thread: Desserts

[Faery-Wings]

Welcome to the Dessert Recipe Thread. As I find new recipes to try, I'll post them in here. And I want all of you to do the same. If you have comments, hints tips, pictures etc, add them in!

Mangia!

[Faery-Wings]

This is not technically a recipe, but who cares? :lol:

Chocolate Recipe Archive
15,836 Cakes, 8,340 Pies, 5,055 Cookies, 9,006 Chocolate
http://chocolate-recipes.chef2chef.net/recipes-01.shtml

[Faery-Wings]

This recipe is originally from Allrecipes.com. I made some changes to it which I will write below it.


Creamy Rice Pudding
This is my mom's recipe for Rice Pudding. It's the best
I've ever tasted and it gets rave reviews from everyone I
serve it to. Sprinkle with nutmeg or cinnamon, if desired.
For creamier pudding, use short or medium grain rice. Prep
Time: approx. 25 Minutes. Cook Time: approx. 20 Minutes.
Ready in: approx. 45 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Erica G.

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract

Directions
1 In a medium saucepan, bring 1 1/2 cups water to a
boil. Add rice and stir. Reduce heat, cover and simmer for
20 minutes.
2 In another saucepan, combine 1 1/2 cups cooked rice, 1
1/2 cups milk, sugar and salt. Cook over medium heat until
thick and creamy, 15 to 20 minutes. Stir in remaining 1/2
cup milk, beaten egg and raisins. Cook 2 minutes more,
stirring constantly. Remove from heat, and stir in butter and
vanilla. Serve warm.


To make this lower calorie and lower in fat, I replaced the regular milk with fat free evaporated (not condensed) milk. Instead of sugar, I used Splenda. The pourable kind measures cup for cup with "real" sugar. I left out the raisins (ick) and the butter.
With an extra sprinkle of cinnamon and some low fat cool whip on top, this was really tasty.

[WitchJezebel]

Wow Faery, you're quick!! Here's one from me:

Cinnamon Nut Sour Cream Cake

3 C flour
1/2 tsp baking soda
1 C (2 sticks) butter or margarine (it tastes better with butter)
2 1/2 C granulated sugar, divided
1 tsp vanilla extract
6 eggs (large)
1 C sour cream
1 tsp ground cinnamon
1 C chopped walnuts

Oven at 325 degrees. Mix flour and baking soda in small bowl. Beat butter and 2 1/4 C of the sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, beating after each addition until smooth.

Pour 1/2 of the batter into greased and floured 12 C fluted tube pan or 10 inch tube pan (Bundt pan works here). Mix remaining 1/4 sugar and cinnamon; stir in walnuts. Sprinkle over batter in pan. To with remaining batter.

Bake for 1 hour and 15 minutes to 1 hour and 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan and cool completely on wire rack.

Top with sprinkled powdered sugar or a powdered sugar glaze (powdered sugar and milk until thin enough, but not runny to pour over cake).

Bon Appetit!

[WitchJezebel]

I made this one 2 weeks ago and it was quite tasty.

Cream Cheese-Apple Crisp

Topping
1 1/2 C quick-cooking oatmeal
1 1/3 C all purpose flour
1 C packed brown sugar
3 tsp ground cinnamon
3/4 C butter, chilled, cut up

Apples
6 C peeled chopped apples (1/2 inch pieces - about 4 large apples)
1/3 C sugar
2 Tbl flour
1 tsp ground cinnamon
1/4 tsp salt

Filling
8 oz pkg. cream cheese, room temp.
1/2 C sugar
2 eggs (large)
2 Tbl flour
2 Tbl milk

Heat oven to 350F. For topping: In large bowl, stir together oatmeal, 1 1/3 flour, brown sugar and 2 tsp cinnamon. Cut in butter until mixture is crumbly. Press half the mixture into bottom of 13 x9 inch glass baking dish; reserve remaining mixture for topping.

For apples: In large bowl, toss together all apple ingredients until apples are coated. Spread over crust in pan.

For filling: In large bowl, beat cream cheese and 1/2 C sugar at medium speed until smooth. Add eggs, 2 Tbl flour and milk; beat until combined. Spread over apple mixture; sprinkle with reserved oatmeal mixture.

Bake 40 to 45 minutes or until golden brown and apples are tender. Cool on wire rack.

Makes about 12 servings (6 in my house).

[WitchJezebel]

Okay one more, I'm getting a cramp!

Pumpkin Cranberry Bread

3 C all purpose flour
1 Tbl plus 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
3 C granulated sugar
1 can (15 oz) 100% pure pumpkin (NOT pie filling)
4 large eggs
1 C vegetable oil
1/2 orange juice or water
1 C sweetened dried, fresh or frozen cranberries

Oven at 350F. Grease and flour two 9x5 inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture, stir until just moistened then fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 - 65 minutes or untl wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

* for three 8x4 inch loaf pans: prepare as above but bake for 55 - 60 minutes

* for five or six 5x3 inch mini loaf pans: prepare as above but bake for 50 - 55 minutes.

If anyone tries any of the recipes I've posted, would you mind letting me know how they come out and if you liked them? I've tried every one of the recipes I post but I'd like to know if any of you have tweaked the recipes and improved them.

[GypsyGirl]

Peanut Butter Chocolate Chip Cheesecake

Ingredients:
1¼ cups graham cracker crumbs
1/3 cup plus 1/4 cup sugar
1/3 cup cocoa
1/3 cup butter or margarine, melted
3 pkgs (8 oz.each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1-2/3 cups (10 oz. pkg.) peanut butter chips, melted
4 eggs
2 tsp. vanilla
1 cup swirled peanut butter/chocolate morsels

Directions:
Preheat oven to 300F.

In bowl, stir together graham cracker crumbs, sugar, cocoa and butter. Press mixture onto bottom of 9-inch springform pan.

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk then melted peanut butter chips until smooth. Add eggs and vanilla; beat well. Stir in small chocolate chips. Pour over crust.

Bake 55 to 65 minutes or until center is set. Remove from oven to cooling rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.

:)

[Faery-Wings]

*drool*

[GypsyGirl]

*drool*
desserts are my weakness :)

[KaidaMidnight]

I make the ice cream first, so that it has a chance to freeze.
************
Peach Ice Cream
(this has the consistency of a soft-serve ice cream)
Prep: 5 minutes Freeze: 40 minutes Ripen: 4 hours

4 cups half and half, light cream or milk
1 1/2 cups sugar
1 tablespoon vanilla
2 cups whipping cream
4 cups fresh or frozen (thawed) cut up, peeled peaches
***
1) In a large bowl combine half-and-half, sugar, and vanilla. Stir till sugar dissolves. Stir in whipping cream.
2) in blender blend peaches till nearly smooth. (should be about 2 cups) stir blended fruit into ice-cream mixture.
3) Freeze ice-cream mixture in an ice-cream freezer according to manfacturer's directions. Let ripen 4 hours (let it sit in it for 4 hours)

(*TIP* Before I got an ice-cream freezer, I would buy the cheapest vanilla store bought ice cream, put it into the blender after I had blended the peaches and mixed it together. Then I'd put it in plastic bowl with plastic wrap on the top and put it in the freezer til it was hardened. :) )

Sour Cream Raisin Bread
1 1/2 cups sour cream
1 1/2 teaspoons baking soda
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 eggs
1/2 cup raisins
1 3/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 cup firml packed brown sugar
1/4 cup chopped walnuts
*******
Preheat oven to 350*F. Grease and flour a large (9 inch) loaf pan.

In a large bowl stir together the sour cream and baking soda. Set aside for 5 minutes. Add the melted butter, granulated sugar, eggs and raisins and whisk until blended. Set aside.

In a small bowl stir and toss together the flour, baking powder, 1 teaspoon of the cinnamon and the salt. Add to the sour cream mixture and stir just until blended.

Spread evenly in the prepared pan. Stir together the remaining 1 teaspoon cinnamon, the brown sugar and walnuts. Sprinkle over the batter. Bake until a thin wooden skewer inserted in teh center of the loaf comes out clean. (65-75 minutes). Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Serve slices of the bread with the peach ice cream on top. :)

[OnyxStar]

I'll go dig up some recipes and get back to ya... if I can read through the spilled batter!:hahugh:

[OnyxStar]

Ok here's three really yummy recipes! Enjoy!

My Favorite Strawberry Shortcake

1 quart strawberries, sliced
½ cup sugar
1/3 cup shortening
2 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
¾ cup milk
Margarine or butter, softened
Whipped Cream

1. Mix strawberries and ½ cup sugar. Let stand 1 hour.
2. Heat oven to 450
3. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended.
4. Turn dough onto lightly floured surface. Gently smooth into ball. Knead 20 to 25 times. Roll ½ inch thick. Cut into 3-inch squares. Place about 1 inch apart on ungreased cookie sheet.
5. Bake 10 to 12 minutes or until golden brown.
6. Split shortcakes horizontally in half while hot. Spread margarine on split sides. Fill with strawberries; replace tops. Top with strawberries and whipped cream.
I put these in the oven right when everyone starts eating dinner, then take them out and let them cool a little while people finish up.


Victoria Sponge Cake
2 cups all purpose wheat flour
1 cup brown sugar
3 teaspoons baking powder
1 egg or egg substitute
¼ cup plus ½ tablespoon shortening
1-1/3 cups water
flavor of your choice (I used two tablespoons vanilla)
1. Preheat oven to 375° F.
2. Mix the first four ingredients together. Add the shortening and mix well. Add the water and flavor and mix 2 minutes.
3. Pour into a greased 8 inch cake pan. Bake for 30 minutes or until the middle is firm to the touch.
4. Carefully flip the cake out of the pan onto a wire cooling rack or plate. Let cool. If keeping for over 12 hours, cover with wax paper.


Upside-Down French Toast
1-1/2 sticks unsalted butter, cut into pieces
1-1/2 cups packed light brown sugar
1-1/2 cups chopped pecans
6 large eggs
1-1/2 cups whole milk
2 tsp. vanilla
Pinch of salt
10 to 12 1-inch-thick slices of white bread
Nutmeg
1. Preheat the oven to 350º F.
2. While the oven heats up, divide the butter between two 9x13-inch baking dishes or skillets. Place them in the oven until the butter melts.
3. Remove pans from oven and sprinkle the brown sugar over the butter, dividing between dishes. Sprinkle the pecans evenly over the brown sugar, dividing equally.
4. In a large bowl, beat together eggs, milk, vanilla, and salt.
5. Dip the bread slices in the egg mixture and place in baking dishes. Pour the egg mixture over the bread. Cover and refrigerate at least 1 hour or up to overnight.
6. Uncover and bake 40 to 45 minutes, or until the toast is lightly golden. Invert slices onto warm plates. Lightly sprinkle the nutmeg over the slices and serve with berries or jam on the side.

[DragonMom]

:wtf: This sticky, a post about all-hallowed desserts, has been on since Nov and is only TWO PAGES LONG?? This will NOT do. *off to raid my files*

[DragonMom]

(I should preface this flurry of posts by saying that I've been collecting recipes for about 4 years now.)

CREAMY CHOCOLATE PIE

6 (1.45 oz) milk chocolate w/Almonds candy bars
2 tbsp hot water
8 oz frozen whipped topping -- thawed
1 piecrust, 9"

Place candy bars and water in top of double boiler; bring water to a boil. Reduce heat to low; cook until candy bars melt. Cool about 20 minutes. Gradually fold in whipped topping. Spoon mix into piecrust. Chill 8 hours. Yield: about 8 servings.

[DragonMom]

2 (3 oz) packages instant vanilla pudding mix
3 c milk
1 (8 oz) container frozen whipped topping, thawed
1 (16 oz) package chocolate graham crackers
¼ c milk
1/3 c unsweetened cocoa powder
1 c white sugar
2 tbsp butter
1 tsp vanilla extract

In a large bowl, combine pudding mix and 3 c milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes. In a buttered 9x13” baking dish, spread a layer of graham crackers on the bottom of the dish. Spread ½ of the pudding mixture over crackers; then top with graham crackers. Spread remaining pudding over crackers. Top second pudding layer with another layer of crackers.
To make topping: In a medium saucepan over medium-high heat, combine ¼ c milk, cocoa and sugar and allow to boil for 1 minute. Remove from heat and add butter and vanilla. Mix well and cool. Pour sauce over graham cracker layer and refrigerate until set; serve.

[DragonMom]

1 pkg. chocolate cake mix
1 can cherry pie filling
1 ½ pints whipping cream, whipped with powdered sugar and vanilla to taste
6 maraschino cherries
chocolate sprinkles
Brandy or Rum (if desired)

Bake cake according to package instructions, 8" round pans are the best. Cool and with a large sharp knife, split each round to make two. You will have four rounds now. Sprinkle each round with Brandy or Rum. I found a nice cake splitter at the super market.

Place first round on cake plate top down, cover with ½ of cherry pie filling. Place next round on top, bottom up. Ice with ½" of whipped cream. Place next round on top, bottom down. Add remainder of cherry pie filling and place final round on top, top up.

Ice top and sides of cake with whipped cream, saving enough to decorate top with 9 stars. Top the center star with ½ cherry and the other stars with ¼ cherry. Sprinkle with chocolate and store in refrigerator. If you want to take it to a picnic, use cool whip in place of whipped cream.

[DragonMom]

1 pkg. cream cheese, softened
1 c creamy peanut butter
1 c sugar
1 Tbsp butter
1 tsp vanilla
1 c Cool Whip or heavy cream
1 chocolate graham cracker piecrust
1 chocolate bar, shaved

Combine cream cheese, peanut butter and sugar; mix well. Separately, mix butter, vanilla, and Cool Whip or heavy cream. Combine with cream cheese mixture and pour into piecrust. Top with Cool Whip and the shaved chocolate bar. Refrigerate to set.

[DragonMom]

2 tablespoons packaged unseasoned breadcrumbs
Crumb Topping:
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon cinnamon
2 tablespoons butter
Cake:
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon baking powder
1-1/4 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 stick butter, melted and cooled
1 cup sour cream
2 large eggs
1 cup finely diced cored and peeled apple

Preheat oven to 350°F. Butter a 2-quart charlotte mold or soufflé dish, or 9” tube pan and sprinkle with the bread crumbs, tapping out the excess.

Make Crumb topping: In a small bowl combine the sugar, flour and cinnamon. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; set aside.

Make Cake: In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt, baking soda, allspice and cloves. In a small bowl, stir the butter, sour cream and eggs until well combined. Stir the butter mixture into the flour mixture just until the batter is smooth and satiny. Stir in the apples. Spread the batter in prepared mold or pan. Sprinkle with the Crumb topping.

Bake the cake 1 hour, or until the crumbs are lightly browned and cake tester comes out clean. (If using a tube pan, start testing for doneness after 45 minutes). Cool the cake in the mold or pan on a wire rack for 20 minutes. Run a metal spatula or knife between cake and the side of the mold or pan to loosen the cake, then gently invert it onto a work surface and remove pan. Turn it over onto a wire rack and cool completely. Transfer the cake to a serving plate. Serves 6-8

[DragonMom]

5 eggs
1 1/4 cups white sugar
1/2 tablespoon salt
3/4 cup butter or margarine
1 cup light corn syrup
3/4 cup Irish Cream Liqueur
1 1/3 cups semisweet chocolate chips
2 cups macadamia nuts
1 - 9 inch pie shell

Cream together eggs, salt, sugar, and butter or margarine. Blend in corn syrup and liqueur. Stir in chocolate chips and nuts. Pour filling into pie shell. Bake in a preheated 300F oven for 1 1/2 hours, or until browned. Cool. Makes 1 - 9 inch pie

[DragonMom]

1 cup butter
2 cups sugar
3 cups plain flour
4 eggs
2 level tsp. baking powder
1 cup milk
pinch of salt
1 tsp. vanilla

Preheat oven to 350°. Cream butter and sugar, and add eggs and vanilla. Sift together flour, salt and baking powder. Add, alternating with milk, to butter mixture. Bake in two greased and floured 9" round pans for 20-25 minutes.

Lemon Cheese Icing
2 eggs
2 cups sugar
2 lemons
"nearly a stick" of butter

Break the eggs in the top of a double boiler. Add the grated rind and juice of the 2 lemons. Add about half of the butter. Cook slowly in double boiler for about 30 minutes, stirring periodically. Then add remaining butter and beat well. Put Lemon Cheese on bottom layer of cake, top with top layer and remaining half. The sides will not be iced.

[MalPixie]

Need to book mark this page!!:hehehehe:
I will have to find something to contribute!!
I have a good one for kids to make but I have to find it!

YUM!!!

[DragonMom]

1 Box Chocolate Cake Mix
1 Cup Kahlua
3 Boxes (5 oz ea.) Jell-O Chocolate Mousse
3 Tubs (8 oz ea.) Cool Whip
6 Heath Bars, crushed

Bake cake as directed in 13 x 9 pan. Let cool and jab it with fork all over. Pour Kahlua over cake and refrigerate overnight, or several hours. Make mousse and layer it with the whipped cream and candy.

[DragonMom]

1 white cake mix
1 can lemon pie filling
Frosting
1 can ready to spread lemon flavored frosting
1 tub of Cool Whip

Mix cake as directed on box and pour into 9 x 13 pan. Place spoonfuls of lemon pie filling in blobs over batter. Bake as directed on the box. Let cool completely.

Mix frosting and Cool Whip together and spread on cake. This DOES need to be kept refrigerated.

[DragonMom]

1 spice cake mix or German chocolate cake mix (include ingredients listed in mix)
1 white cake mix (include ingredients listed in mix)
1 package white sandwich cookies
1 6-ounce package vanilla instant pudding mix (include ingredients listed on mix)
green food coloring
12 small Tootsie Rolls

Prepare cake mixes according to package directions (Any size cake pans). Prepare pudding mix according to package directions and chill until ready to use. Crumble white sandwich cookies in small batches in blender. (Scrape often, they tend to stick.) Set aside all but 1/4 cup. To this 1/4 cup cookie crumbs, add a few drops of green food coloring and mix using a fork or by shaking in a jar.

When the cakes are cooled to room temperature, crumble them into a large bowl. Toss with half of the remaining white cookie crumbs and the chilled pudding. (You probably won't need all of the pudding.) Mix it with the cake and feel it; you don't want it soggy, just moist. Gently combine. Line a new, clean kitty litter box. Put mixture into litter box. Put three unwrapped Tootsie Rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie Rolls and bury these in the mixture. Sprinkle the other half of the cookie crumbs over the top. Scatter the green cookie crumbs lightly over the top. (This is supposed to resemble the chlorophyll in the litter.) Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Spread them on top of the cake and sprinkle with cookie crumbs. (Or, only spread 5 of the remaining Tootsie Rolls over the top.) Take one and heat until pliable, and hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with the new scoop.

[DragonMom]

Unsweetened cocoa powder for dusting
15 oz. bittersweet chocolate, finely chopped
18 Tbs. (2 1/4 sticks) unsalted butter, cut into small pieces
7 egg yolks
9 Tbs. granulated sugar
1 1/2 Tbs. dark rum or brewed espresso (optional)
1 1/2 tsp. vanilla extract
Pinch of salt
5 egg whites, at room temperature
3 cups raspberries
Confectioners' sugar for dusting

Preheat an oven to 300ºF. Grease a heart cake pan and dust with cocoa powder. In the top pan of a double boiler, combine the chocolate and butter. Set the top pan over but not touching barely simmering water in the bottom pan and melt, then whisk until well blended. Set aside to cool slightly.

In a large bowl, using an electric mixer fitted with the whisk attachment, beat together the egg yolks, 6 Tbs. of the granulated sugar, the dark rum, vanilla and salt on medium-high speed until pale and very thick, 3 to 5 minutes. Gradually pour in the chocolate mixture and continue beating until well blended. In a deep, clean bowl, using a mixer fitted with a clean whisk attachment, beat the egg whites on medium-high speed until foamy, about 1 minute. Gradually add the remaining 3 Tbs. granulated sugar and continue to beat until medium-firm peaks form, about 2 minutes. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.

Pour the batter into the prepared pan and spread it out evenly. Bake until the torte puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 40 minutes. Do not overcook. Transfer the pan to a wire rack and let cool for 30 minutes. To remove the pan sides, set the pan on a can and let the sides slide down. Let the torte cool completely, then cover and refrigerate until very cold, at least 4 hours or up to overnight.

Just before serving, garnish the torte with the raspberries and dust with confectioners' sugar. Serves 12 to 14.

[DragonMom]

1 package of Lemon Cake mix
1 package instant lemon pudding
4 egg1/2 cup oil
3/4 cup water
Topping:
2 cups powdered sugar
2 tablespoons melted butter or margarine
1/2 cup orange juice

Mix cake mix, instant pudding, egg, oil, and water well and bake in an oiled 9 x 13 pan for 45 minutes or until come out clean. Mix topping ingredients separately. Puncture top of cake with a fork and pour topping over slowly while cake is hot.

[DragonMom]

2 1/3 cups sugar
1 cup (2 sticks) butter or margarine, softened
1/3 cup shortening
5 eggs
2 teaspoons lemon extract
3 cups all-purpose flour
3/4 cup (6 ounces) ginger ale

Preheat oven to 325°F. Coat a Bundt pan with nonstick cooking spray. In a medium bowl, cream sugar, butter, and shortening. Add eggs, one at a time, beating well after each addition. Add lemon extract; mix well. Add flour and ginger ale, alternately. Pour batter into the pan and bake 75 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cake cool 20 to 30 minutes; remove from pan to cool completely. Makes 10 to 12 servings.

[DragonMom]

That's enough cakes for right now... onto the candy & fudge file... :drool:

[DragonMom]

3 c semisweet chocolate chips
1 c white chocolate chips
1/4 c butter
3 c confectioners' sugar
1 c Irish cream liqueur
1 1/2 c chopped nuts
1 c semisweet chocolate chips
1/2 c white chocolate chips
4 tbsp Irish cream liqueur
2 tbsp butter

Butter an 8x8” pan. In the top half of a double boiler, melt the 3 c semisweet chocolate chips, 1 c white chocolate chips and 1/4 c butter until soft enough to stir. Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.

In the top half of a double boiler, melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important, place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen. Makes 24 pieces.

[DragonMom]

(I haven't tried this so I don't know how easy it is.)

NOTE: Chocolate modeling clay is made by combining melted chocolate and light corn syrup. American pastry chefs invented the recipe and have been using this delicious edible clay to make garnishes and unique decorations. Here is their secret!

Ingredients and Preparation:

10 oz of chocolate (chopped chunks or chips)
1/3 c light corn syrup
Note: the chocolate can be substituted with almond bark, or colored candy disks to create different colored flowers

1.Melt the chocolate in a microwave for 1 minute. Stir. If chocolate is not completely melted, return to the microwave for 30 seconds at a time and stir until smooth. If you don't have a microwave, place the chocolate in the top of a double broiler over hot water and stir until melted.
2. When the chocolate is melted, add the corn syrup and blend.
3. Pour the mixture onto a waxed paper sheet.
4. Spread the chocolate with your fingers until it's about ½” thick.
5. Cover loosely with waxed paper and let it stiffen for at least a couple of hours or overnight. The chocolate will become very pliable.

Making a Chocolate Rose:
1. Have the kids roll 10 marble-sized balls out of the chocolate clay.
2. Place the balls on a waxed paper sheet, about 1 inch apart.
3. Place another waxed paper sheet on top. Big or little thumbs can press each marble into a flat disk (about the size of a quarter). Use some pressure!

To form the rose:
1. Remove 1 disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom.
2. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee. This is the rose bud. Continue adding disks that look like petals. Continue to layer them to create a rose in bloom.
3. Roses can be used as edible decorations for a cake or to create a basketful of blooms. They will harden after a few days and can be saved by storing in a cool, dry place.
4. Since this recipe is the consistency of modeling clay, you can mold any shape you want.

Important note: Adult supervision and participation is required for this activity.

[DragonMom]

I've been summoned, back to post more later... still have "cheesecakes" to sift thru....

[DragonMom]

Ok I'm back, back to candies & fudge...

[DragonMom]

1 ¾ c (11.5-oz. pkg.) milk-chocolate chips
1 c (6 oz.) semi-sweet chocolate chips
¾ c heavy whipping cream
1 tbsp peppermint extract
1 ½ c finely chopped walnuts, toasted

Line a baking sheet with waxed paper. Place milk-chocolate and semi-sweet morsels in large mixer bowl. Heat cream to a gentle boil in small saucepan; pour over morsels. Let stand for 1 minute; stir until smooth. Stir in peppermint extract. Cover with plastic wrap; refrigerate for 35 to 45 minutes or until slightly thickened. Stir just until color lightens slightly. (Do not over mix, or truffles will be grainy.)

Drop by rounded tsp onto prepared baking sheet; refrigerate for 10 to 15 minutes. Shape into balls; roll in walnuts. Store in airtight container in refrigerator.

VARIATION: After rolling chocolate mixture into balls, freeze for 30 to 40 minutes. Microwave 1 3/4 c (11.5-oz package) milk chocolate chips and 3 tbsp vegetable shortening in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip truffles into chocolate mixture; shake off excess. Place on foil-lined baking sheets. Refrigerate for 15 to 20 minutes or until set. Store in airtight container in refrigerator.

[DragonMom]

1 bar (4 oz) Bakers semi sweet chocolate
1/2 c finely chopped walnuts (black walnuts add best flavor) or pecans
3 tbsp water
1 tsp vanilla
1 c whipping cream
1 egg separated
1/4 tsp cream of tartar

Stir chocolate in the water in top of double boiler until melted; remove from heat and add a little to egg yolk to temper it, then add this mixture to chocolate, cool until thickened. Add the vanilla and nuts and fold in the whipped cream. Beat egg white with cream of tartar until stiff. Fold into chocolate mixture. Line Bombe form (the middle size mixing bowl will work) with Saran wrap, then with ladyfingers or sponge cake. Pour in the chocolate mixture and place in refrigerator for four hours.

Turn out on serving plate and ice with another c of whipped cream flavored with 1/2 tsp rum and 2 tbsp powdered sugar. Garnish with shaved semi-sweet chocolate.

NOTE: You can double the recipe because they freeze well.

[DragonMom]

2 c (480 ml) water
3/4 c (180 ml) sugar
4 tbsp (60 ml) cocoa
1 egg
1 tsp (5 ml) vanilla
Dash of salt
1/3 c (80 ml) flour
1/2 c (120 ml) butter or margarine

Mix all ingredients and cook over medium heat, stirring constantly, until mixture is well blended and starts to thicken. Serve hot over ice cream, or cool, cover and refrigerate until set. Makes 4 servings.

NOTE: If you let the pudding set in the refrigerator, you can still heat it up later in the microwave to serve over ice cream.

[DragonMom]

1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
Chocolate Pizza Sauce (below)
1/2 cup pecan halves
1/2 cup candy-coated chocolate candies
1/4 cup shredded coconut, toasted, if desired
2 ounces white baking bars (white chocolate), from 6-ounce package, melted

Heat oven to 350º F. Mix butter, sugars, vanilla and egg in large bowl. Stir in flour and baking soda (dough will be stiff). Pat dough in ungreased 12-inch pizza pan or into 12-inch circle on ungreased cookie sheet. Bake about 15 minutes or until golden brown. Cool about 30 minutes.

Make Chocolate Pizza Sauce; spread over baked layer. Immediately sprinkle with pecans, candies and coconut; press lightly. Drizzle with melted baking bars. Let stand until set. Remove from pan if desired. Cut into wedges.

Chocolate Pizza Sauce

1 bag (6 ounces) semisweet chocolate chips (1 cup)
2 tablespoons butter or margarine
3 tablespoons milk
1 cup powdered sugar

Heat chocolate chips, butter and milk over low heat, stirring occasionally, just until chocolate is melted; remove from heat. Stir in powdered sugar. Beat with wire whisk until smooth, glossy and spreadable. (If not glossy, stir in a few drops hot water).

[DragonMom]

2 lb milk chocolate chips
4 tbsp margarine
1/4 c whipping cream
14 oz sweetened condensed milk
8 oz almonds
8 oz pecans
8 oz walnuts
16 oz marshmallows
20 oz maraschino cherries, chopped
1 tsp vanilla

Prepare pan by greasing or buttering really well. Chop the cherries and set aside. Melt the margarine, whipping cream, sweetened condensed milk, and milk chocolate chips over medium heat, stirring constantly until completely melted and smooth. Remove from heat and stir in the vanilla until well blended. Add the marshmallows, nuts, and cherries until well covered. Pour immediately into prepared pan and cool on wire rack. Then cool completely in refrigerator until set.

[DragonMom]

1 package Kool-Aid
3 cups milk
1 cup sugar
1 tub whipped cream

Mix all together with electric mixer, freeze until thickened, then beat again, fold in whipped cream. Refreshing!

[DragonMom]

2 c heavy cream
1 small box sugar-free jello, any flavor

Blend all ingredients in a mixer on low speed until blended. Beat until stiff. Drop in tablespoon sized mounds on wax paper covered cookie sheet. Freeze until firm. Store lightly covered in freezer. About .3 grams carbohydrates per bon bon.

[DragonMom]

8 ( 6 inch ) flour tortillas
1/4 cup sugar
1 tbsp cinnamon
Vegetable oil for frying

Cut tortilla into 6 wedges each. In a small bowl, stir together sugar and cinnamon until well-mixed. In a large heavy saucepan or deep fat fryer, heat 4 inches of oil to 375º. Fry tortilla triangles, several at a time, 1 to 2 minutes, or until golden brown.

With a slotted spatula, remove fried triangles to paper towels to drain. Immediately sprinkle with cinnamon sugar. Let cool completely.

[DragonMom]

1 cup sugar
2 cups buttermilk
1 teaspoon grated lemon peel
1/4 cup lemon juice

Mix all ingredients until sugar is dissolved. Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions. Yield: 8 servings.

[DragonMom]

1 jar (7 oz.) marshmallow crème (about 2 cups)
¼ cup creamy peanut butter
2 tablespoons butter or margarine, melted
1 can (5 oz.) chow mein noodles (about 3 cups)
1 cup chopped chocolate candies

Combine marshmallow crème, peanut butter and butter; mix until well blended. Add noodles and chopped chocolate candies. Drop by rounded tablespoonfuls onto greased cookie sheets; shape with greased fingers to form nests. Let stand until firm.

Dust bottom of nests lightly with confectioner’s sugar, if desired. Filled with chocolate candies before serving. Makes 10-12 nests.

[DragonMom]

This is it for tonite as Doc needs to get on. This one is one of my personal favorites, and a secret!!! shhhhhhhhhh.....

2 c sugar
1/2 c butter – NO substitutions
5 oz can (2/3 c) evaporated milk
7 oz jar (2 c) marshmallow crème
12 oz pkg (2 c) semi-sweet chocolate chips
3/4 tsp vanilla
3/4 c chopped walnuts (optional)

Line a 9" square or 13x9" pan with buttered foil (or non-stick spray, but butter works best). In large saucepan, combine sugar, butter, and milk. Bring to a boil, stirring constantly. Continue boiling for exactly 5 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow crème and chocolate chips; blend until smooth. Stir in vanilla and nuts.

Pour into prepared pan and cool to room temperature. Score fudge into 36 or 48 pieces with a sharp knife. Refrigerate until firm. Lift the foil out of the pan; remove fudge from foil. Using a large knife, cut through scored lines. Store fudge in fridge. Makes approx. 3 pounds.

Confetti Fudge: Substitute 2 c candy-coated chocolate pieces for walnuts. Stir 1 1/2 c candy pieces into fudge. After pouring into pan, sprinkle remaining 1/2 c over top; press lightly into warm fudge. Cool to room temperature; do NOT refrigerate before cutting. Continue as above; serve at room temperature.

Rocky Road Fudge: Stir in 2 c mini-marshmallows after vanilla and nuts; marshmallows should not melt completely. Quickly spread in pan.

Turtle Fudge: Substitute cashews for walnuts. Stir in 24 caramels, quartered, with cashews and vanilla. Cool to room temperature; do NOT refrigerate before cutting. Continue as above; serve at room temperature.

[Phoenix Element]

DragonMom...please adopt me. *shiny eyes* Your desserts sound great - I'll definitely be trying some! Thank you!

[WitchJezebel]

CARROT CHEESECAKE (sounds weird, but it's like a carrot cake/cheesecake)

Crust
20 gingersnap cookies
½ C walnuts, toasted and cooled
2 T each sugar and melted butter, cooled

Filling
1 # baby carrots, boiled until tender and drained
24 oz 1/3 less fat cream cheese (also known as Neufchâtel cheese), softened
1 C sugar
1 T cornstarch
1 ½ t ground cinnamon
1 t ground ginger
¼ t vanilla extract
3 eggs (large)
½ C reduced-fat sour cream

Topping
16 oz tub of reduced fat sour cream
½ C sugar
Food coloring liquid in red, yellow and green
1 C toasted walnuts, chopped

Heat oven to 350°. Lightly coat a 9 inch springform pan with nonstick spray.

For crust: Pulse cookies and nuts in a food processor until finely ground. Add sugar and butter; process until blended. Press over bottom of pan. Bake 8 minutes. Cool in pan on a wire rack. Meanwhile, puree cooked carrots in food processor until completely smooth.
For filling: Beat cream cheese in a large bowl with mixer on high speed until smooth. Add sugar, cornstarch, spices and vanilla. Reduce speed to medium; beat until very well blended. Add eggs; beat just until mixed. Stir (don’t beat) in carrots and sour cream just until blended. Pour into crust; spread evenly. Bake on a sheet of foil (to catch any drips) 50 to 55 minutes until cake is almost set, but still jiggly in center. Remove cake; leave oven on.
For topping: Stir sour cream and sugar in a bowl to mix; remove and reserve ¼ cup. Spread rest evenly on cheesecake.
To decorate: Tint 1T reserved topping orange (mix red and yellow food coloring) and 1 t green. Scrape into separate small ziplock bags. Cover and refrigerate leftover topping. Cut tip off corner of bag with orange topping; using a small back and forth motion, pipe 16 squiggly carrots on cake. Pipe green topping for stems. Return to oven; bake 5 minutes to set carrots. Cool in pan on a wire rack.
Carefully run a think knife around edge of pan to release cake. Refrigerate in pan at least 8 hours until firm or up to 3 days.
To serve: Remove pan sides and spread sides of cake with remaining topping, then pat on chopped nuts.

[WitchJezebel]

RAINBOW COOKIES - Makes about 7 dozen diamonds.
Active time: 2 3/4 hr Start to finish: 3 hr

7 oz marzipan paste or almond paste
1 cup sugar
3 sticks unsalted butter, softened
4 large eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour (sift before measuring)
1/4 teaspoon salt
5 drops green food coloring, or to desired color
5 drops red food coloring, or to desired color
12-oz jar raspberry jam (preferably seedless)
6 oz semisweet chocolate chips

Preheat oven to 350°F and grease 3 (13- by 9-inch) metal baking pans. Line bottom of each with wax paper, letting it extend at 2 opposite ends, and grease paper. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.)
Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. Run a knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. Peel off wax paper and cool completely.
Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weight with a large cutting board or baking pan. Chill at least 3 hours.
Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until set, about 1 hour, and cut into small diamonds (12 rows crosswise and 12 diagonal rows).
Cooks’' note:
• Do not make this dough ahead.

[WitchJezebel]

STRAWBERRY CHEESECAKE

Crust
¾ C ground pecans
¾ C graham cracker crumbs
3 T unsalted butter, melted

Filling
32 oz cream cheese, softened
4 eggs (large)
1 ¼ C sugar
1 T lemon juice
2 t vanilla extract

Topping
2 C sour cream
¼ C sugar
1 t vanilla extract

Glaze
¼ C water
2 T cornstarch
12 oz strawberry jelly
Red food coloring
3 T orange flavored liquor or lemon juice
1 qt fresh strawberries, hulled


For crust: Combine pecans, crumbs and butter. Press into 10 inch springform pan.
For filling: Beat cream cheese until smooth. Add eggs, sugar, lemon juice and vanilla. Mix and spoon over crust. Bake at 350° for about 50 minutes or until filling is almost set (jiggle the pan to check). Remove from oven and let set for 15 minutes but leave oven on. Combine topping ingredients and spread on cake. Return to hot oven for 5 minutes. Cool to room temp. and refrigerate for 24 hours.

Several hours before serving make glaze: Combine hot water and cornstarch in saucepan and add jelly. Heat, stirring constantly until jelly is melted and it thickens. Remove from heat, add a few drops of food coloring and liquor or lemon juice. Cool glaze to room temp.

To serve: Loosen and remove sides of springform pan. Arrange strawberries on top of cake with pointed ends up. Spoon on glaze, allowing some to drip down sides.

[Lunacie]

I was going to post the lemonade cake but someone already did. :) It's been a favorite in our family for many years. We also love pineapple sheet cake.

PINEAPPLE SHEET CAKE


2 c. flour
2 c. sugar
1 tsp. vanilla
2 eggs, beaten
2 tsp. baking soda
1 (15 1/2 oz.) can crushed pineapple, with juice


1 (8 oz.) package cream cheese
1 c. brown sugar
4 tbsp. margarine or butter


Mix flour, sugar, vanilla, eggs, baking soda, and pineapple (including juice) in a large bowl.
Pour into a greased and floured 13x9 baking pan.
Bake at 325 for 30-35 minutes.

For frosting, beat cream cheese, brown sugar, and oleo/butter with mixer until smooth. Chopped nuts are good on top of the frosting.




Ah, candy ! I love toffee and this is an easy recipe...


Choco Toffee

35 saltine crackers
1/2 cup (1 stick) margarine or butter
1/2 cup firmly packed brown sugar
1 pkg (8 oz) chocolate chips
1 cup chopped nuts (optional)


Preheat oven to 350.
Line a 15x10 sheet cake pan with aluminum foil.
Place crackers in pan in a single layer.
Heat butter and sugar over med. heat until butter melts and sugar dissolves.
Bring to a boil and boil 3 minutes without stirring.
Spoon mixture carefully over crackers.
Bake for 7 minutes.
Immediately sprinkle with chocolate chips, and let stand for 5 minutes, then spread melted chocolate evenly over crackers.
Top with chopped nuts if desired. Cool and break into pieces.

I've also made this without the chocolate chips; with chocolate and peanut butter chips; and with white chocolate chips. With and without nuts.

[Brónach Druid]

2 (3 oz) packages instant vanilla pudding mix
3 c milk
1 (8 oz) container frozen whipped topping, thawed
1 (16 oz) package chocolate graham crackers
¼ c milk
1/3 c unsweetened cocoa powder
1 c white sugar
2 tbsp butter
1 tsp vanilla extract

In a large bowl, combine pudding mix and 3 c milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes. In a buttered 9x13” baking dish, spread a layer of graham crackers on the bottom of the dish. Spread ½ of the pudding mixture over crackers; then top with graham crackers. Spread remaining pudding over crackers. Top second pudding layer with another layer of crackers.
To make topping: In a medium saucepan over medium-high heat, combine ¼ c milk, cocoa and sugar and allow to boil for 1 minute. Remove from heat and add butter and vanilla. Mix well and cool. Pour sauce over graham cracker layer and refrigerate until set; serve.

Wow DragonMom! You have almost all the same exact recipes I do! :lol:

Just a tip for those who are as lazy as me. On this Eclair cake, instead of making that topping I use any of those hardshell ice cream toppings. You need about 2 bottles. Just squeeze out over the top layer, and refrigerate. :)

[OnyxStar]

This is it for tonite as Doc needs to get on. This one is one of my personal favorites, and a secret!!! shhhhhhhhhh.....

2 c sugar
1/2 c butter – NO substitutions
5 oz can (2/3 c) evaporated milk
7 oz jar (2 c) marshmallow crème
12 oz pkg (2 c) semi-sweet chocolate chips
3/4 tsp vanilla
3/4 c chopped walnuts (optional)

Line a 9" square or 13x9" pan with buttered foil (or non-stick spray, but butter works best). In large saucepan, combine sugar, butter, and milk. Bring to a boil, stirring constantly. Continue boiling for exactly 5 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow crème and chocolate chips; blend until smooth. Stir in vanilla and nuts.

Pour into prepared pan and cool to room temperature. Score fudge into 36 or 48 pieces with a sharp knife. Refrigerate until firm. Lift the foil out of the pan; remove fudge from foil. Using a large knife, cut through scored lines. Store fudge in fridge. Makes approx. 3 pounds.

Confetti Fudge: Substitute 2 c candy-coated chocolate pieces for walnuts. Stir 1 1/2 c candy pieces into fudge. After pouring into pan, sprinkle remaining 1/2 c over top; press lightly into warm fudge. Cool to room temperature; do NOT refrigerate before cutting. Continue as above; serve at room temperature.

Rocky Road Fudge: Stir in 2 c mini-marshmallows after vanilla and nuts; marshmallows should not melt completely. Quickly spread in pan.

Turtle Fudge: Substitute cashews for walnuts. Stir in 24 caramels, quartered, with cashews and vanilla. Cool to room temperature; do NOT refrigerate before cutting. Continue as above; serve at room temperature.
DragonMom, THANK YOU! I've been looking for a good fudge recipe, and this one is to die for!
It also helps because this week has been hard... a boy at my school killed himself and a girl almost died from bacterial menengitis... yes, I know that its bad to eat when you're stressed, but its my coping skill, ok!

[DragonMom]

DragonMom, THANK YOU! I've been looking for a good fudge recipe, and this one is to die for!
It also helps because this week has been hard... a boy at my school killed himself and a girl almost died from bacterial menengitis... yes, I know that its bad to eat when you're stressed, but its my coping skill, ok!

:hugz: Oh wow... it sounds like you've been thru a lot!! Don't worry, I do the same thing - why do you think this is my favorite recipe? ;) Sorry I haven't been back in here lately... life has been rather busy lately!! And yes, this fudge is just soooooo tasty... I sell it by the pound at work. If I could figure out a way, I'd sell it online! 8O

[DragonMom]

DragonMom...please adopt me. *shiny eyes* Your desserts sound great - I'll definitely be trying some! Thank you!

lol Well that depends... do you do windows? Never mind, I'll accept being worshipped from afar! ;)

[arsula]

This one sounds sorta weird, but it tastes SO GOOD!!! It's a gooey chess pie!

Buttermilk Pie

INGREDIENTS:
3 eggs
1/2 cup butter, softened
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/8 tablespoon nutmeg
1 1/2 cups white sugar
3 tablespoons flour
1 cup buttermilk
1 teaspoon vanilla
1 tablespoon lemon juice
nutmeg to taste
unbaked 9 inch pie crust


Preheat oven to 350 degrees (175 degrees C). Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell. Bake for 40 to 60 minutes, or until center is firm.

Here's one my mom used to make. It makes it's own hot fudge sauce....delicious & easy!!!


Hot Fudge Sundae Cake

3/4 cup sugar
1 cup flour
3 tablespoons melted butter
3 tablespoons cocoa powder
1 teaspoon vanilla

TOPPING:
1/2 cup sugar
1/4 cup cocoa powder
1/2 cup brown sugar
chopped nuts, if desired

Mix cake ingredients in lightly buttered deep casserole dish or oven proof bowl. Mix topping & sprinkle onto top of cake mix. Pour 1 1/2 - 2 cups HOT water over the top. DO NOT STIR! Bake at 350 for about 45 minutes. Serve hot with ice cream.

[Zoritsa_Nepenthe]

I think this is a weight watchers recipe,but you can always use full fat and regular instead of sugar free,but I can't tell the difference,both ways are yummy!

Mock Key Lime Pie:

Ready Crust Reduced Fat graham cracker crust

1 pkg (4 serving size) sugar free lime flavor gelatin

1/4 cup boiling water

2 containers key lime pie flavor light yogurt

1 tub fat free whipped topping, thawed.



Boil your water and then dissolve the gelatin in the water in a bowl and using a wire whisk, mix together with the yogurt really good. Then using a wooden spoon, fold in the tub of whipped topping. Pour in crust, cover and set over night or at least 2 hours in the frig..

137 cals, 3.5g fat, 0 fiber

[Merrilyn]

Imbolc Cake

1 3/4 cups all-purpose flour
3/4 cup water
3/4 cup sugar
1/4 cup vegetable oil
2 tbs. poppyseeds
1 tbs. lemon peel
1 tsp. baking soda
2 tbs. lemon juice
1/2 tsp. salt
powdered sugar

You can do this in one pan! Pre-heat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an un-greased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean, and the top is golden brown. Remove from oven & cool. Sprinkle with powdered sugar.

[Lilith Morgaine]

Secret Recipies....

PM Me if you try them :D

Almond Joy Bars

Ingredients (26 servings)
4 c (8 1/2-oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2-oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1-oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.


Baby Ruth Bars

1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter
Melt margarine. Add brown sugar, syrup, peanut butter,
oatmeal and vanilla. Put in 9x13 cake pan.
Bake 350 for about 15 minutes.
Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
Melt together and spread on top.

Ben & Jerry's Cherry Garcia

1/4 cup shaved semi-sweet chocolate bars
1/4 cup fresh Bing cherries, halved and pitted (you may
use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
1. Place the shaved chocolate flakes and the cherries in
separate bowls. Cover and refrigerate.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1
to 2 minutes. Whisk in the sugar, a little at a time, then
continue whisking until completely blended, about 1 minute
more. Pour in the cream and milk and whisk to blend.
3. Transfer the mixture to an ice cream maker and freeze
following the manufacturer’s instructions.
4. After the ice cream stiffens (about 2 minutes before it is
done), add the chocolate and the cherries, then continue
freezing until the ice cream is ready.




Cheesecake Factory Pumpkin Cheesecake


1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
1. Preheat the oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
coat all of the crumbs with the butter, but not so much as to turn the
mixture into paste. Keep it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way up
the sides of a springform pan. You don't want the crust to form all
of the way up the back of each slice of cheesecake. Bake the crust
for 5 minutes, then set it aside until you are ready to fill it.
4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
to beat until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. Remove from the oven and allow the
cheesecake to cool.
7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides
and cut the cake into 8 equal pieces. Use dental floss to make a
clean cut.
Serve with a generous portion of whipped cream on top.
Serves 8.



Sara Lee Cheesecake

Crust:
1 1/2 cups Fine graham cracker crumbs
1/4 cup Granulated sugar
1/2 cup Butter (softened)
Filling:
1 pound Cream cheese
1 cup Sour cream
2 tablespoons Cornstarch
1 cup Granulated sugar
2 tablespoons Butter (softened)
1 teaspoon Vanilla extract
Topping:
3/4 cup Sour cream
1/4 cup Powdered sugar
Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix
well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min.,
or until the edges are slightly brown. Reduce oven to 350 F. For filling,
combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix
until sugar has disolved. Add the butter and vanilla and blend until
smooth. Be careful not to overmix, or the filling will become too fluffy
and will crack when cooling. Pour the filling over the crust. Bake for 30
to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1
hr. For topping, mix sour cream and powdered sugar. Spread mixture over
top of cooled cheesecake. Chill or freeze until ready to eat.


Sara Lee Poundcake

1 stick unsalted butter
3/4 C. sugar
3 eggs
1 C. cake flour
2 T. dry powdered milk
1 T. corn syrup
juice of half a small lemon
1/4 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. baking powder
1/4 tsp. mace (optional)
Allow butter to reach room temperature, if you can try to use unsalted
butter. Cream sugar and butter together until light and fluffy.
Add eggs one at a time and mix well. Add in flour, powdered milk,
and corn syrup. Beat each in well. Add juice of half a lemon, salt,
vanilla, nutmeg, and mace. Make sure everything is well blended,
and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes,
checking for doneness by inserting a toothpick and seeing if it comes
out clean.
You almost want to underbake this.

[imapepper]

One of my most favorite, simple, quick dessert is cooked apples with vanilla ice cream. You peel green apples, cut them into slices, melt some butter in a pan with cinnamon, sugar, and a little vanilla extract, add the apple slices and stir while cooking until the apples look carmelized and get soft. Then scoop some vanilla ice cream in a bowl, and pour the cooked apples over while they're still warm. It's like apple pie a la mode, but faster!

:hahugh:

[Ladybug1258]

Here's a favourite around here - Brownies

6 eggs
2 1/2 c. sugar
12 oz milk chocolate chips
4 oz. semi-sweet chocolate chips
1 c. margarine
2 c. plain flour
1 t. salt
1 T. + 1 t. vanilla
1 c. chopped nuts(optional)

Preheat oven to 350°.
Melt chocolate chips with margarine and set aside to cool.
Beat the sugar with the eggs together very well until smooth and light yellow.
Add flour, salt, vanilla, and chocolate. Beat thoroughly.
Add nuts and stir in.
Grease and flour a baking pan measuring approx. 8x12".
Bake in preheated oven for 35-40 minutes.
Allow to cool completely before cutting.
Makes 24 brownies.


These are very fudgy and rich. Fabulous with ice cream!

[Sitalique]

Was about to make a thread for this then noticed the sticky. Much better to put the recipe here and bump such a yummy thread :hahugh:

1pkg cake mix
1/4c oil
2 eggs
1/2c water
1 20oz can fruit pie filling

Pour oil into 13x9x2 inch pan, tilt pan to cover bottom.
Put cake mix, eggs and water in pan and stir with fork until blended.
Spread batter evenly in pan.
Spoon fruit onto batter, use fork to fold into batter just enough to create marble effect.
Bake at 350 for 35-45 minutes.

[Rainstorme]

I dont know what its called... but the stuff is fabulous!
All you do is take 1 stick of cream cheese, and one jar of Jet-Puffed whipped marshmallow stuff---
put it in a bowl and use a mixer on it to make it fluffy-

PERFECT for strawberries, cherries, apples, any fruit really- it is fantastic!!

[Aruinn]

Hi everyone,

This recipe is in my mind right now as I've just made it. I make this cake every year for the solstice and Christmas and it's a really nice recipe for chocolate cake. I'm not actually sure where it came from but I do remembering editing it quite a bit so hopefully I'm not stepping on anyone's toes.

Crackin' Yule Chocolate Cake

CAKE

125g of milk chocolate (or dark chocolate, if you want the cake to look darker; it doesn't taste much different)
150g unsalted butter
3 eggs
3 table spoons of milk
150g caster sugar
200g plain flour
1 table spoon of baking powder
1 table spoon of cocoa powder
1/2 table spoon of bicarbonate of sodar

ICING

1 table spoon of double cream
1 table spoon of vanilla extract (or 1/2 table spoon of vanilla pods)
75g unsalted butter
175g icing sugar
1 table spoon of cocoa powder

RECIPE

Preheat the oven. Butter the sides of a medium to large baking tin.

Melt the chocolate with the milk above a pan of boiling water until it's fully melted. Leave to cool slightly.

Beat the butter and add the sugar until soft and fluffy. Beat in the eggs and add the chocolate.

Sift the flour, bicarbonate of sodar, baking powder and cocoa powder into the mixture and mix. Place the mixture in the baking tin and bake for 30 minutes (or until the mixture has settled - check with a knife, which should come out clean).

Allow the cake to cool while you prepare the icing;

Using any leftover chocolate in the bowl you used previously; beat the butter, cream and vanilla until soft. Sift in the icing sugar and cocoa powder. This should turn out very soft and creamy.

Once the cake is cool, simply lay on the icing however you want. This recipe, if done right, produces an amazing cake. And it's so simple to change things to suit your taste. Lovely at this time of year. :)

[TripsieD]

I'll jump into the fray with one of my "signature" deserts, the Autumn Harvest Skillet Cake. As the name implies it is made in a cast-iron skillet, however, I have done this in 9" pie pans with great success, as well as 8, 9 and 10" round spring-forms.

Autumn Harvest Skillet Cake

Ingredients

4 Tablespoons unsalted butter, softened
1 cup all purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
1 large egg
½ cup buttermilk
1½ cup Cranberry Raisin Mix (equal parts, dried cranberries, golden and & California raisins)
2 apples, coarse diced

Topping:
½ cup brown sugar
½ teaspoon cinnamon
3 Tablespoons all purpose flour
2 Tablespoons butter, softened

Directions
Preheat the oven to 375 degrees. Butter an 8 inch cast-iron skillet and dust it with about a tablespoon of flour, tapping out the excess flour. Combine the flour, baking powder, baking soda and salt in a small bowl.

In the bowl of a mixer, combine the butter and sugar and beat until it is light and fluffy. Add the egg and beat until well combined. Then add the flour mixture and the buttermilk, alternating between the two (a little flour, a little buttermilk, a little flour, a little buttermilk, etc.). Scrape the batter into the prepared skillet.

Distribute the cranberry raisin mix on top of the batter, then distribute apples as well. Don't worry about the pan looked super-crowded with the apples, they shrink during baking, so use more than you think you will need or you won't have enough.

In a small bowl, mash together the butter, brown sugar, cinnamon and flour. Distribute the topping over the cake.

Place the skillet in the oven and bake for 30 minutes or until a toothpick comes out clean.

[TripsieD]

Here is the best chocolate cake recipe evar! I get asked all the time at work when I'm going to be bringing one of these in! (Compliments on this cake also come from 2 people who despise chocolate and will eat this like there's no tomorrow.)


The Bestest Chocolate Cake EVAR!

Ingredients
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 large eggs, lightly beaten
1/2 cup canola oil
1 cup whole milk
1 cup boiling water

Directions
Preheat oven to 350 degrees. Grease 13x18-inch sheet pan.

In the bowl of an electric mixer (beater attachment), combine sugar, flour, cocoa, salt, baking powder and baking soda. Mix on low until ingredients are well combined.

Mix in the eggs, oil and milk. Increase speed to medium and beat for 2 minutes.

Reduce speed to low and blend in the water. The batter will be soupy.

Bake 30 to 35 minutes. 40 to 45 minutes for 9 x 9 pan. Cool completely.

Chocolate Ganache

Ingredients
3/4 cup heavy cream
12 ounces bittersweet chocolate
6 tablespoons unsalted butter.

Directions
In a small saucepan, heat cream over medium heat, just until boiling. Pour cream over chocolate and butter, whisking gently until melted.

NOTE: I usually use a 9 x 9 x 4 pan for this.

Also: Recently, I acquired the petite pie pans from Le Creuset. I added roughly 3 tablespoons to the petite (6 oz) pie pan and the result is in the photo below. I'm pretty sure 1 more tablespoon would have put the cake up to the rim.

Seems MW doesn't want to upload the photo, will try again later.

[Moonsie]

ROFLMAO...I have to say I got all the way to the Cookbook thread before I realized there were more than one page to each thread and I was missing out on ALOT!!!

as my daughter would say... EPIC FAIL O.o he he

[WitchJezebel]

ROFLMAO...I have to say I got all the way to the Cookbook thread before I realized there were more than one page to each thread and I was missing out on ALOT!!!

as my daughter would say... EPIC FAIL O.o he he

Well then you've got alot of catching up to do! Welcome, by the way.