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Posts Tagged ‘dessert’

Apple Fritter Cake

3 cups all-purpose flour, sifted
1/4 cup sugar
2 tablespoons ground cinnamon
3 teaspoons baking powder
1 teaspoon salt
2 medium apples, peeled and chopped (about 2 cups)
1 bottle (12 ounces) beer or unsweetened apple juice, room temperature
1/4 cup butter, melted

ICING:
2 cups confectioners’ sugar
3 to 5 tablespoons 2% milk
1/2 teaspoon vanilla extract

Directions
Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper, letting ends extend up sides.

Whisk together the first five ingredients. Add apples and beer; mix just until blended (do not overmix; batter will be thick). Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes.

Lifting with parchment paper, immediately remove cake from pan. Brush all sides with melted butter. Cool. Meanwhile, combine all icing ingredients. Spread or drizzle over cooled cake. Yield: 12 servings.

Recipe found here: Apple Fritter Cake

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No-Bake Oreo Cheesecake

Ingredients
24 Oreo cookies, crushed
6 tablespoons butter, melted
FILLING:
1 envelope unflavored gelatin
1/4 cup cold water
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3/4 cup 2% milk
1 cup whipped topping
10 Oreo cookies, coarsely chopped

Directions
In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use.

In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes.

In a large bowl, beat cream cheese and sugar until smooth; gradually add milk. Beat in gelatin mixture. Fold in whipped topping and chopped cookies. Spoon over crust.

Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan. Yield: 8 servings.

Originally published as No-Bake Oreo Cheesecake in Taste of Home Christmas Annual Annual 2014
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NUTRITIONAL FACTS

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Raspberry Truffle Cake Pops

Ingredients
1 package white cake mix (regular size)
1/2 cup canned vanilla frosting
1/3 cup seedless raspberry jam, melted
2 to 3 tablespoons raspberry liqueur
Red food coloring, optional
48 lollipop sticks
2-1/2 pounds dark chocolate candy coating, chopped
Pink candy coating, chopped
Pink sprinkles and decorative sugar, optional

Directions
Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.

Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.

In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set. Yield: 4 dozen.

Recipe found here: Raspberry Truffle Cake Pops

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Whipped Shortbread

Ingredients
3 cups butter, softened
1-1/2 cups confectioners’ sugar, sifted
4-1/2 cups all-purpose flour
1-1/2 cups cornstarch
Nonpareils and/or halved candied cherries

Directions
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.

With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.

Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks. Yield: 16-18 dozen.

Recipe found here: Whipped Shortbread

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Raspberry Custard Pie

Ingredients
Pastry for single-crust pie (9 inches)
3 eggs
2 cups sugar
1/2 cup all-purpose flour
1/3 cup evaporated milk
2 teaspoons vanilla extract
Dash salt
5-1/2 cups fresh or frozen raspberries

Topping:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter

Directions
Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges; set aside. In a large mixing bowl, beat eggs. Add the sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust.

For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Recipe found here: Raspberry Custard Pie

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Peanut Caramel Corn

Ingredients
8 cups air-popped popcorn
1/2 cup salted peanuts
1/2 cup packed brown sugar
3 tablespoons light corn syrup
4-1/2 teaspoons molasses
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda

Directions
Place popcorn and peanuts in a large bowl coated with cooking spray; set aside.

In a large heavy saucepan, combine the brown sugar, corn syrup,

molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring.

Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well.

Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container. Yield: 2 quarts.

Recipe found here: Peanut Caramel Corn recipe

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Apricot Salad

Ingredients
2 packages (3 ounces each) apricot gelatin
2 cups boiling water
1 package (8 ounces) cream cheese, softened
1 cup whole milk
1 can (20 ounces) crushed pineapple, undrained
1-3/4 cups frozen whipped topping, thawed
Canned apricots and fresh mint leaves, optional

Directions
Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate.

When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves. Yield: 10 servings.

Recipe found here: Apricot Salad

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