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Archive for the ‘desserts’ Category

Raisin Pound Cake

Raisin Pound Cake

Ingredients
1 package yellow cake mix (regular size)
1 cup applesauce
1/2 cup water
1/4 cup canola oil
3 eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup raisins

Directions
In a large bowl, combine cake mix, applesauce, water, oil, eggs, cinnamon, nutmeg and allspice. Beat on medium speed for 2 minutes. Stir in raisins. Pour into two greased 8×4-in. loaf pans.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 5-10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Recipe found here: Raisin Pound Cake

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Peanut Butter Snowballs

Peanut Butter Snowballs

Ingredients
1 cup confectioners’ sugar
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1 pound white candy coating, coarsely chopped

Directions
In a bowl, combine the sugar, peanut butter and butter. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 30 minutes or until firm.

Meanwhile, melt the candy coating in a microwave-safe bowl. Dip balls and place on waxed paper to harden. Yield: 2 dozen.

Editor’s Note: Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometime labeled “almond bark” or “candy coating” and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together.

Recipe found here:Peanut Butter Snowballs

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Lemon Chiffon Cake

Lemon Chiffon Cake

Ingredients
7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

LEMON FROSTING:
1/3 cup butter, softened
3 cups confectioners’ sugar
1/4 cup lemon juice
4-1/2 teaspoons grated lemon peel
Dash salt

Directions
Place egg whites in a large bowl; let stand at room temperature 30 minutes.

Place oven rack in the lowest position. Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the whites into batter, then fold in remaining whites.

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides. Yield: 12-16 servings.

Recipe found here: Lemon Chiffon Cake

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Raspberry Swirl Pound Cake

Raspberry Swirl Pound Cake

Ingredients:
For Raspberry Pound Cake:
15 Tbsp Butter, softened
1/4 cup Milk
3 Eggs
1/4 tsp Raspberry Extract (Optional – adds flavor if raspberries aren’t ripe enough)
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1 1/2 cup Cake Flour
3/4 cup Sugar
3/4 tsp. Baking Powder
1/2 cup Raspberries
For Cream Cheese Frosting:
1/4 cup Butter, softened
1/4 Cream Cheese, softened
1 cup Powdered Sugar

Directions:
Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan with non-stick spray.

In bowl, whisk together milk, eggs, and raspberry, vanilla and almond extract. (*note* Raspberry extract is optional if raspberries are not available or very ripe – just adds touch of flavor). Set aside.

With a mesh strainer over a small bowl, use a spatula to push and mash the raspberries through the strainer. The seeds and pith will be left behind and the raspberry juice will be in the bowl. Set aside the raspberry juice and discard the seeds.

Sift together flour, sugar and baking powder into the bowl of a stand mixer. Fit mixer with paddle attachment, and turn on low. Add in softened butter and mix on low until the flour/butter mixture has combined. It doesn’t have to be completely smooth, but just make sure majority of flour and butter has been mixed together. Slowly pour in eggs/milk mixture into the stand mixer in a steady stream. Continue to beat on low or medium-low until throughly mixed.

Remove stand mixer bowl from mixer and pour about 1/3 to 1/2 of the batter into a separate bowl. Into the batter, stir in the raspberry juice.

Alternate pouring the batters into the prepared loaf pan, smoothing out the batters with a spoon between each addition. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Let rest in loaf pan for 10-15 minutes on a wire rack, then turn out of pan and allow to complete cooling.

For Frosting:
With a mixer, beat together softened butter and cream cheese until smooth. Slowly add in powdered sugar and combine until smooth. Spread over the top of the cooled pound cake. Let rest, slice and serve.

YIELD: 1 Loaf – 8 Slices

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Peanut Butter Blondies

Peanut Butter Blondies

Ingredients
3/4 cup creamy peanut butter
2/3 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/3 cup milk
1 cup peanut butter chips

FROSTING:
1/4 cup butter, softened
1/4 cup baking cocoa
2 tablespoons milk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1-1/2 cups confectioners’ sugar
1/3 cup peanut butter chips

Directions
In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Stir in chips.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

For frosting, in a small bowl, combine the butter, cocoa, milk, corn syrup and vanilla. Gradually add confectioners’ sugar; beat until smooth. Frost brownies. Sprinkle with chips. Cut into bars. Yield: 2 dozen.

Recipe found here: Peanut Butter Blondies

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Raspberry Lemon Cake

Raspberry Lemon Cake

Ingredients
3 eggs
3/4 cup sugar
1/2 cup lemon juice
1/4 cup butter, cubed
1 tablespoon grated lemon peel

CAKE:
1 package (3 ounces) lemon gelatin
1/2 cup boiling water
1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar, divided
4 eggs
1/2 cup lemon juice
4 teaspoons grated lemon peel
1 teaspoon lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup evaporated milk
3/4 cup thawed lemonade concentrate

FROSTING:
2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter, softened
3-3/4 to 4 cups confectioners’ sugar
4-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon peel
3/4 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Fresh raspberries, optional

Directions
For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.

For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool.

In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon peel and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.

Pour into three greased and floured 9-in. round baking pans. Bake at for 20-25 minutes or until a toothpick inserted near the center comes out clean.

In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, lemon juice, lemon peel and vanilla; beat until blended.

To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use).

Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour. Yield: 12 servings.

Recipe found here: Raspberry Lemon Cake

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Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

Ingredients
3/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1 tablespoon red food coloring
1-1/2 teaspoons white vinegar
1 teaspoon clear vanilla extract
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 ounces semisweet chocolate, melted and cooled

FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2-1/2 cups confectioners’ sugar
2 teaspoons clear vanilla extract

TOPPINGS:
White baking chips, melted
Finely chopped pecans

Directions
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate.

Drop dough by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.

For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies.

Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving. Yield: 2 dozen.

Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

Recipe found here: Red Velvet Whoopie Pies

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