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Posts Tagged ‘dessert’

Triple-Layer Cookie Bars

Triple-Layer Cookie Bars

Ingredients
1-1/4 cups all-purpose flour
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
2 eggs

TOPPING:
1 package (7 ounces) flaked coconut
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1/2 cup creamy peanut butter
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Directions
In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan.

Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned.

Meanwhile in a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars. Yield: 2-3 dozen.

Recipe found here: Triple-Layer Cookie Bars

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Layered Peanut Butter Brownies

Layered Peanut Butter Brownies

Ingredients
3 eggs
1 cup butter, melted
2 teaspoons vanilla extract
2 cups sugar
1-1/4 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips

FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup sugar
1 egg
2 tablespoons 2% milk

Directions
In a large bowl, beat the eggs, butter and vanilla until smooth. Combine the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan.

In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl.

Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill until serving. Yield: 3 dozen.

Editor’s Note: Reduced-fat peanut butter is not recommended for this recipe.

Recipe found here: Layered Peanut Butter Brownies

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Black Forest Tart

Black Forest Tart

Ingredients
1-1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted

FILLING:
1/2 cup butter
6 ounces semisweet chocolate, chopped
3 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour

TOPPING:
1 can (21 ounces) cherry pie filling
2 ounces semisweet chocolate, chopped
1 tablespoon heavy whipping cream

Directions
In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom.

Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.

In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well.
Pour into crust; spread evenly. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Spread pie filling over the top.

In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set. Yield: 12 servings.

Editor’s Note: This tart is best served the day it is prepared.

Recipe found here: Black Forest Tart

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Lady Baltimore Cake

Lady Baltimore Cake

Ingredients
1-2/3 cups raisins, chopped
8 dried figs, finely chopped
1/2 cup brandy

CAKE:
2-1/2 cups all-purpose flour
2 cups sugar
2 teaspoons grated orange peel
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1-1/3 cups buttermilk
1/2 cup butter, softened
1 teaspoon vanilla extract
4 egg whites

FROSTING:
2 cups butter, softened
6 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract
1/4 to 1/3 cup heavy whipping cream
1 cup finely chopped pecans, toasted

Directions
In a small bowl, combine raisins and figs. Add brandy; toss to combine. Let stand, covered, at room temperature about 2 hours or until brandy is absorbed, stirring occasionally.

Preheat oven to 350°. Line bottoms of three greased 8-in. round cake pans with parchment paper; grease paper.
In a large bowl, mix flour, sugar, orange peel, baking powder, baking soda and salt until blended. Add buttermilk, butter and vanilla; beat on low speed 30 seconds or just until dry ingredients are moistened. Beat on medium for 2 minutes. Add egg whites; beat 2 minutes longer.

Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

In a large bowl, cream butter until fluffy. Gradually beat in confectioners’ sugar. Beat in vanilla and enough cream to reach desired consistency. For filling, remove 1 cup frosting to a small bowl; stir in pecans and raisin mixture.

Place one cake layer on a serving plate; spread with half of the filling. Add another cake layer; top with remaining filling. Add remaining cake layer; spread remaining frosting over top and sides of cake. Yield: 16 servings.

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Lady Baltimore Cake

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Apricot Crisp

Apricot Crisp

Ingredients
3 cans (15 ounces each) reduced-sugar apricot halves, drained
2 tablespoons brown sugar
1/2 teaspoon ground ginger

TOPPING:
1/4 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons quick-cooking oats
2 tablespoons flaked coconut
1/4 cup cold butter, cubed

Directions
Preheat oven to 400°. In a large bowl, combine apricots, brown sugar and ginger. Divide among four greased 8-oz. baking dishes.

In a small bowl, combine flour, brown sugar, oats and coconut. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apricots.

Bake 15 minutes or until filling is bubbly and top is golden brown. Yield: 4 servings.

Editor’s Note: Crisp may be baked in a greased 8-in. square baking dish for 23-25 minutes.

Recipe found here: Apricot Crisp

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Orange Cream Chiffon Cake

Orange Cream Chiffon Cake

Ingredients
9 eggs, separated
1 cup sugar, divided
1/4 cup orange juice
4 teaspoons grated orange peel
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon salt

FILLING:
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup orange juice
1 egg, lightly beaten
4 teaspoons grated orange peel
1 carton (12 ounces) frozen whipped topping, thawed

Directions
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating until thick and lemon-colored. Blend in orange juice and peel. Add flour and remaining sugar to yolk mixture; mix well.

Add cream of tartar and salt to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake at 325° on lowest oven rack 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1-1/2 hours. Run a knife around sides and center tube of pan; remove cake.

For filling, in a double boiler or a metal bowl over simmering water, combine the sugar, flour and salt. Add the orange juice, egg and orange peel. Constantly whisk until mixture reaches 160° or is thick enough to coat the back of a spoon. Remove from heat and cool completely. Fold in whipped topping.

Cut cake horizontally into three layers. Place bottom layer on a serving plate; top with one-third of the filling. Repeat layers twice. Serve immediately or refrigerate. Yield: 12 servings.

Recipe found here: Orange Cream Chiffon Cake

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Brittle Torte

Brittle Torte

Ingredients
8 eggs, separated
1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon salt
1/4 cup water
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon cream of tartar

TOPPING:
1-1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
1/4 teaspoon instant coffee granules
1 teaspoon baking soda

WHIPPED CREAM:
2 cups heavy whipping cream
2 tablespoons sugar
2 teaspoons vanilla extract

Directions
Let eggs stand at room temperature 30 minutes.

Place oven rack in lowest position. Preheat oven to 325°. Combine flour, sugar and salt. Whisk egg yolks, water, lemon juice and vanilla; add to flour mixture. Beat until blended.

Beat egg whites and cream of tartar until soft peaks form; fold into batter. Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-60 minutes or until top springs back when touched. Immediately invert pan; cool completely.

For topping, grease a 15x10x1-in. pan. In a heavy saucepan, combine sugar, corn syrup, water and coffee granules. Bring to a boil, stirring constantly. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
Remove from heat; stir in baking soda. Immediately pour into prepared pan. Stretch brittle in pan with two forks; cool. Break into pieces. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.

Unmold cake; cut horizontally into four layers. Place bottom layer on a serving plate; top with 1/2 cup whipped cream. Repeat layers twice; top with remaining layer. Frost top and sides of cake with remaining cream. Sprinkle with brittle. Yield: 12 servings.

Recipe found here: Brittle Torte

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