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Posts Tagged ‘desserts’

Moist Lazy Daisy Cake

Moist Lazy Daisy Cake

Ingredients
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter

FROSTING:
3/4 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons half-and-half cream
1 cup flaked coconut

Directions
In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes.

Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined.

Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin).

Pour into a greased 9-in. square baking pan.

Bake at 350° for 20-25 minutes or until cake tests done. Cool slightly.

For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned. Yield: 9 servings.

Recipe found here: Moist Lazy Daisy Cake

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Lemon Chiffon Cake

Lemon Chiffon Cake

Ingredients
7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

LEMON FROSTING:
1/3 cup butter, softened
3 cups confectioners’ sugar
1/4 cup lemon juice
4-1/2 teaspoons grated lemon peel
Dash salt

Directions
Place egg whites in a large bowl; let stand at room temperature 30 minutes.

Place oven rack in the lowest position. Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the whites into batter, then fold in remaining whites.

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides. Yield: 12-16 servings.

Recipe found here: Lemon Chiffon Cake

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Dutch Apple Cake

Dutch Apple Cake

Ingredients
3 medium tart apples, peeled and cut into 1/4-inch slices (3 cups)
3 tablespoons plus 1 cup sugar, divided
1 teaspoon ground cinnamon
2/3 cup butter, softened
4 Eggland’s Best® Eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/8 teaspoon salt

Directions
In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour.

In another bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth.

Transfer to a greased 9-in. x 5-in. loaf pan. Push apple slices vertically into batter, placing them close together.

Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 10-12 servings.

Recipe found here: Dutch Apple Cake

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Chocolate And Peanut Butter Filled Peanut Butter Blondies

Chocolate And Peanut Butter Filled Peanut Butter Blondies

Ingredients
3/4 cup REESE’S Creamy Peanut Butter
1/4 cup (1/2 stick) butter or margarine, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1-1/3 cups(8-oz. pkg.) REESE’S Minis Peanut Butter Cups

Directions
1. Heat oven to 350 F. Grease 8- or 9-inch square baking pan.

2. Beat peanut butter, butter, brown sugar and granulated sugar in large bowl until well blended. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; add to peanut butter mixture, beating until well blended.

3. Spread one half of batter in prepared pan. Sprinkle mini peanut butter cups over batter. Drop remaining batter by 1/2 teaspoonfuls over mixture (some of the peanut butter cups will still be exposed).

4. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 16 bars.

Recipe found here: Chocolate And Peanut Butter Filled Peanut Butter Blondies

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Gingerbread Pumpkin Trifle

Gingerbread Pumpkin Trifle

Ingredients
1/2 cup shortening
1/3 cup sugar
1 cup molasses
1 egg
2-1/3 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 cup hot water

FILLING/TOPPING:
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups heavy whipping cream
1/3 cup sugar
1 teaspoon rum extract

Directions
In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside.

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form.

Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving. Yield: 16 servings.

Recipe found here: Gingerbread Pumpkin Trifle

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Potluck Banana Cake

Potluck Banana Cake

Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups mashed ripe bananas (about 3 medium)
1 cup (8 ounces) sour cream

COFFEE FROSTING:
1/3 cup butter, softened
2-1/2 cups confectioners’ sugar
2 teaspoons instant coffee granules
2 to 3 tablespoons milk

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.

Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake. Yield: 12-15 servings.

Recipe found here: Potluck Banana Cake

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Fresh Peach Gelées

Fresh Peach Gelées

Ingredients
1 cup sparkling white wine
1/2 cup vodka
1/4 cup Peach Puree
1 (3-oz.) package peach-flavored gelatin
1 (1-oz.) package unflavored gelatin
1 cup boiling water
Garnish: fresh peach slices

Preparation
1. Stir together wine, vodka, and Peach Puree in an 11- x 7-inch baking dish; sprinkle gelatins over wine mixture. Let stand 1 minute.

2. Stir 1 cup boiling water into wine mixture, stirring until gelatin is dissolved. Cover and chill 8 hours or until set.

3. Cut gelatin into 64 (1-inch) cubes. Garnish, if desired.

*Sugar-free peach-flavored gelatin may be substituted.

Recipe found here: Fresh Peach Gelées

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