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Posts Tagged ‘dessert’

Strawberries and Cream Swiss Roll

Strawberries and Cream Swiss Roll

Ingredients
3 eggs
1 cup white sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

1/4 cup confectioners’ sugar for dusting
1 cup fresh strawberries
1 cup heavy cream, chilled
1 teaspoon unflavored gelatin
1 tablespoon white sugar
2 tablespoons confectioners’ sugar, for dusting (optional)

Directions
Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.

Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into prepared pan.

Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.

Lay out a tea towel, and sprinkle it with confectioners’ sugar. Turn the cake out on the towel. Peel off the paper or foil. Cut away crusty edges with kitchen shears or a sharp paring knife. Roll the cake up in the towel, and leave it to cool.

Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill cake for at least 1 hour.

Before serving, dust cake with confectioners’ sugar or top with additional whipped cream.

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Delightful Devil's Food Cake

Delightful Devil’s Food Cake

Ingredients
1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 cup brewed coffee
1/4 cup canola oil
1 teaspoon vanilla extract

FILLING:
3/4 cup ricotta cheese
2 tablespoons sugar
4 teaspoons orange juice concentrate
2 tablespoons chopped red candied cherries
2 tablespoons miniature semisweet chocolate chips

FROSTING:
3/4 cup heavy whipping cream
3 to 4 tablespoons confectioners’ sugar
4-1/2 teaspoons baking cocoa
3/4 teaspoon vanilla extract

Directions
In a small bowl, combine the sugar, flour, cocoa, baking soda and salt. Whisk the egg, buttermilk, coffee, oil and vanilla; add to dry ingredients until combined.

Coat a 9-in. round baking pan with cooking spray and dust with flour. Add batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely.

For filling, combine ricotta, sugar and orange juice concentrate; fold in cherries and chips. Cut cake in half vertically. Spread filling over one half; top with remaining half.

In a bowl, beat cream until soft peaks form. Gradually beat in confectioners’ sugar, cocoa and vanilla until stiff peaks form. Frost top and sides of cake. Store in the refrigerator. Yield: 6 servings.

Recipe found here: Delightful Devil’s Food Cake

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Easy Cherry Cobbler

Easy Cherry Cobbler

Ingredients
1 can (20 ounces) reduced-sugar cherry pie filling
1/4 teaspoon almond extract
2 cups reduced-fat biscuit/baking mix
2 tablespoons plus 1 teaspoon sugar, divided
1/2 cup fat-free milk
2 tablespoons reduced-fat margarine, melted

Directions
In a large bowl, combine pie filling and extract; spread into a 9-in. deep-dish pie plate. Bake, uncovered, at 400° for 10 minutes.

Meanwhile, in a bowl, combine the baking mix and 2 tablespoons sugar. In another bowl, combine the milk and margarine. Stir milk mixture into dry ingredients until a soft dough forms.

Drop dough by spoonfuls over warmed pie filling. Sprinkle with remaining sugar. Bake, uncovered, at 400° for 20-25 minutes until topping is golden brown. Serve warm. Yield: 8 servings.

Recipe found here: Easy Cherry Cobbler

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Chocolate Chip Cookie Cheesecake

Chocolate Chip Cookie Cheesecake

Ingredients
2 cups chocolate chip cookie crumbs (about 28 cookies)
3 tablespoons sugar
5 tablespoons butter, melted

FILLING:
5 packages (8 ounces each) cream cheese, softened
1-1/4 cup sugar
3 tablespoons all-purpose flour
5 eggs, lightly beaten
2 egg yolks, lightly beaten
1/4 cup sour cream
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
1 teaspoon grated orange peel

TOPPING:
1 cup (8 ounces) sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon chocolate chip cookie crumbs

Directions
In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.

In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange peel. Pour into crust. Place pan on a baking sheet.

Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes.

In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs. Yield: 12-14 servings.

Recipe found here: Chocolate Chip Cookie Cheesecake

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Double Chocolate Walnut Fudge

Double Chocolate Walnut Fudge

Ingredients
1 teaspoon butter
1 package (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
1 cup chopped walnuts, divided
2 teaspoons vanilla extract, divided
1 package (11-1/2 ounces) milk chocolate chips

Directions
Line a 9-in. square pan with foil; grease foil with butter.

In a large heavy saucepan, combine semisweet chocolate chips and 3/4 cup milk over low heat. Remove from heat; stir in 1/2 cup walnuts and 1 teaspoon vanilla. Spread into prepared pan.

In another saucepan, combine milk chocolate chips and remaining milk. Remove from heat; stir in remaining walnuts and vanilla. Spread over first layer. Refrigerate, covered, 2 hours or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: about 2-1/2 pounds.

Recipe found here: Double Chocolate Walnut Fudge

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Frosted Banana Bars

Frosted Banana Bars

Ingredients
1/2 cup butter, softened
2 cups sugar
3 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Dash salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
2 teaspoons vanilla extract

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.

Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost bars. Yield: 3 dozen.

Recipe found here: Frosted Banana Bars

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Easy Coconut Cream Pie

Easy Coconut Cream Pie

Ingredients
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups milk
3 eggs, beaten
1-1/2 cups flaked coconut, toasted, divided
1 tablespoon butter
1-1/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked

Directions
In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. Pour into pie shell; sprinkle with remaining coconut. Chill for several hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

Recipe found here: Easy Coconut Cream Pie

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