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Posts Tagged ‘dessert’

Chocolate-Caramel Mousse Parfaits

Chocolate-Caramel Mousse Parfaits

Ingredients
4 cups heavy whipping cream, divided
5 ounces semisweet chocolate, chopped
1/3 cup caramel ice cream topping

Directions

For chocolate mousse, heat 2 cups cream in a small heavy saucepan over medium heat until it begins to simmer, about 180°. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. Beat until soft peaks form.

For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Add caramel topping; beat until soft peaks form.

Spoon 3 tablespoons chocolate mousse into six parfait glasses; top with 3 tablespoons caramel mousse. Repeat layers. Refrigerate until serving. Yield: 6 servings.

Recipe found here: Chocolate-Caramel Mousse Parfaits

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Raisin Spice Cake

Raisin Spice Cake

Ingredients
2 cups raisins
1-1/2 cups water
1/2 cup shortening
2 cups packed brown sugar
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
3 eggs, beaten
Confectioners’ sugar

Directions
In a saucepan, combine raisins and water. Cook until plump. Drain and set aside raisins, reserving 10 tablespoons cooking liquid.

In a bowl, cream shortening and sugar. Combine flour, cinnamon, cloves nutmeg and salt; set aside. Combine milk, soda, eggs and reserved cooking liquid. Add dry ingredients alternately with milk mixture to creamed mixture. Stir in cooked raisins. Pour into a greased 13-in. x 9-in. baking pan.

Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. Just before serving, sprinkle with confectioners’ sugar. Yield: 12-15 servings.

Recipe found here: Raisin Spice Cake

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Pineapple Orange Cake

Pineapple Orange Cake

Ingredients
1 package yellow cake mix (regular size)
1 can (11 ounces) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce

TOPPING:
1 can (20 ounces) crushed pineapple, undrained
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) reduced-fat whipped topping

Directions
In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13×9-in. baking dish coated with cooking spray.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake.
Refrigerate for at least 1 hour before serving. Yield: 15 servings.

Recipe found here: Pineapple Orange Cake

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Strawberry Angel Trifle

Strawberry Angel Trifle

Ingredients
1 package (16 ounces) angel food cake mix
2 packages (3 ounces each) strawberry gelatin
3/4 cup plus 1/3 cup sugar, divided
2 cups boiling water
5 cups fresh or frozen unsweetened strawberries, thawed and drained
2 cups heavy whipping cream

Directions
Prepare and bake cake mix according to package directions; cool completely. In a large bowl, dissolve gelatin and 3/4 cup sugar in boiling water. Mash half of the strawberries; add to gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Slice remaining strawberries; stir into the gelatin.

Cut cake into 1-in. cubes. Place half in a 3-qt. trifle or glass bowl. Top with half of the gelatin mixture. Repeat. Cover and refrigerate until set, about 4 hours. In a bowl, beat cream until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spoon over gelatin. Yield: 12-16 servings.

Recipe found here: Strawberry Angel Trifle

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Easy Peach Cobbler

Easy Peach Cobbler

Ingredients

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Directions

Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

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Clafouti

Clafouti

Ingredients

1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
3/4 cup hulled and sliced strawberries
Cherries, strawberries or other fruit (optional)
Vanilla ice cream or whipped cream (optional)

Directions
1. Preheat oven to 350 degrees. Put butter in an 8×8-inch pan and place in the oven until the butter has just melted. Remove from the oven and set aside.

2. Whisk the flour, sugar, baking powder and salt in a large bowl to blend. Using a rubber spatula, cut through the batter a couple of times to incorporate the butter and push the batter into the corners of the pan.

3. Drain any liquid from the strawberries and arrange them neatly over the batter.

4. Bake until the entire top is golden brown, about 50 minutes. Serve warm with vanilla ice cream, optional.

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Upside-Down Berry Cake

Upside-Down Berry Cake

Ingredients
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries, halved
1 cup sliced fresh strawberries
1/4 cup sugar
1 package (3 ounces) raspberry gelatin
1 package yellow cake mix (regular size)
2 eggs
1-1/4 cups water
2 tablespoons canola oil
1-1/2 cups miniature marshmallows

Directions
In a well-greased 13×9-in. baking pan, layer the walnuts and berries; sprinkle with sugar and gelatin. In a large bowl, combine the cake mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. Pour over top.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers. Yield: 15 servings.

Recipe found here: Upside-Down Berry Cake

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