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Archive for the ‘desserts’ Category

Peach Pound Cake

Peach Pound Cake

Ingredients
1 cup butter, softened
2 cups sugar
6 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches
Confectioners’ sugar

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired. Yield: 12-16 servings.

Recipe found here: Peach Pound Cake

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Strawberry Sunshine Cake

Strawberry Sunshine Cake

Ingredients
1 cup egg whites (about 7)
5 egg yolks
1-1/2 cups sugar, divided
2 tablespoons water
1/2 teaspoon each almond, lemon and vanilla extract
1 cup all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt

FILLING:
1 package (3 ounces) strawberry gelatin
1 cup boiling water
1/2 cup ice water
1 pint fresh strawberries, sliced
1 carton (8 ounces) frozen whipped topping, thawed, divided
Additional strawberries

Directions
Let egg whites stand for 30 minutes. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in water and extracts. Sift flour twice; gradually add to yolk mixture and mix well (batter will be very thick).

In a large bowl with clean beaters, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold into egg yolk mixture just until blended.

Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets; smooth the top. Bake at 325° for 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.

In a large bowl, dissolve gelatin in boiling water. Add ice water and stir. Place bowl in ice water for about 5 minutes or until slightly thickened. Fold in strawberries and 1/2 cup whipped topping.

Run a knife around side and center tube of pan. Split horizontally into three layers; place bottom layer on a serving plate. Spread with half of the gelatin mixture. Repeat. Top with remaining cake layer. Frost top and sides with remaining whipped topping. Garnish with strawberries. Refrigerate leftovers. Yield: 12-16 servings.

Recipe found here: Strawberry Sunshine Cake

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White Chocolate Raspberry Torte

White Chocolate Raspberry Torte

Ingredients
1 cup butter-flavored shortening
2 cups sugar
4 eggs
1 cup white baking chips, melted and cooled
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

FILLING:
2 cups fresh or frozen raspberries
3/4 cup water
1/2 cup sugar
3 tablespoons cornstarch

FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup white baking chips, melted and cooled
1 carton (12 ounces) frozen whipped topping, thawed
Fresh raspberries, optional

Directions
Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside.

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans.

Bake 26-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper.

In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard seeds. Cool.

In same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers.

In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Store in the refrigerator. Yield: 12 servings.

Recipe found here: White Chocolate Raspberry Torte

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Chocolate Lovers Eclairs

Chocolate Lovers Eclairs

Ingredients
1/2 cup butter, cubed
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

FILLING:
2-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract

CHOCOLATE ICING:
2 ounces semisweet chocolate
2 tablespoons butter
1 cup confectioners’ sugar
2 to 3 tablespoons hot water

Directions
In a large saucepan, combine butter and water. Bring to a rapid boil, stirring until the butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from the heat. Add eggs, one at a time, beating well after each addition.

With a tablespoon or a pastry tube fitting with a no. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased baking sheet.

Bake at 450° for 15 minutes. Reduce heat to 325° bake 20 minutes longer. Cool on a wire rack.

For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells. (Chill remaining pudding mixture for another use.)

For icing, melt chocolate and butter in a small saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over eclairs. Chill until serving. Yield: 8-9 servings.

Recipe found here: Chocolate Lovers Eclairs

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Peaches 'n' Cream Crisp

Peaches ‘n’ Cream Crisp

Ingredients
3 cups fresh or frozen sliced peaches
4 teaspoons butterscotch ice cream topping
4 tablespoons granola cereal without raisins
4 scoops vanilla ice cream

Directions
Place the peaches in four 8-oz. ramekins or custard cups. Top with butterscotch topping and granola. Microwave, uncovered, on high for 2-3 minutes or until bubbly. Top with ice cream. Yield: 4 servings.

Recipe found here: Peaches ‘n’ Cream Crisp

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Peaches & Cream Jelly Roll

Peaches & Cream Jelly Roll

Ingredients
3 eggs
1/4 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup sugar
3/4 cup biscuit/baking mix
1 cup heavy whipping cream
1/4 cup confectioners’ sugar, divided
3 cups chopped peeled fresh peaches

Directions
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; sprinkle with flour and set aside.

In a large bowl, beat eggs on high speed for 3 minutes. Beat in vanilla and salt. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold in biscuit mix. Spread in prepared pan.

Bake at 375° for 8-10 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a small bowl, beat cream until it begins to thicken. Add 3 tablespoons confectioners’ sugar; beat until stiff peaks form.

Unroll cake; spread half of whipped cream over cake to within 1/2 in. of edges. Top with peaches and remaining whipped cream. Roll up again. Place seam side down on a serving platter. Dust with remaining confectioners’ sugar. Refrigerate for 2 hours. Yield: 12 servings.

Recipe found here: Peaches & Cream Jelly Roll

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Caramel Apple Strudel

Caramel Apple Strudel

Ingredients
5 medium apples, peeled and chopped (5 cups)
3/4 cup apple cider or juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 frozen puff pastry sheet, thawed
1/4 cup fat-free caramel ice cream topping
1 egg
1 tablespoon water
1 tablespoon coarse sugar
Sweetened whipped cream and additional caramel ice cream topping, optional

Directions
Preheat oven to 375°. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely.
Unfold puff pastry onto a large sheet of parchment paper; roll into a 16×12-in. rectangle. Transfer paper and pastry to a baking sheet, placing a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal and tuck ends under.
In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping. Yield: 8 servings.

Recipe found here: Caramel Apple Strudel

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