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Desserts (Cakes - Cookies - Pies - Etc.)
- Thread starter judyb57
- Start date
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- Joined
- Jan 17, 2008
- Messages
- 82,918
Ingredients:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions:
Spray crock pot with non stick cooking spray.
In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
Pour the cake batter into the prepared crock pot.
Set cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3-4 hours.
Turn off slow cooker and allow cake to rest for 30 minutes before serving
Peanut Butter Sandwich Cookies
These peanut butter sandwich cookies make a great gift for someone special.
Ingredients
Cookie
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter, room temperature
1 cup granulated sugar
1 large egg
Filling
3/4 cup peanut butter
1/4 cup confectioner's sugar
Glaze
1 cup semisweet chocolate chips
4 teaspoons vegetable oil
Directions
Preheat the oven to 350 degrees F
To make cookies, combine flour, baking soda and salt in a medium bowl and set aside
Beat together in a large bowl, butter, peanut butter, sugar and egg until smooth
Beat in the flour mixture with an electric mizer set on low
For each cookie, roll 1 rounded teaspoon of the dough into a 1-inch ball
Place balls 2 inches apart on ungreased baking sheets
Bake for 10 minutes until puffed. Let stand 2 minutes on sheet.
Remove cookies from rack; cool.
To make the filling, mix together peanut butter and confectioner's sugar.
Spread flat side of half the cookies with 1 rounded teaspoon filling; top with remaining cookies.
Refrigerate until firm.
To make the glaze, combine chips and oil in a small, microwave-safe bowl, then heat on full power for 1 minute; stir until melted.
Dip cookies halfway into chocolate; let excess drain off.
Place cookies on waxed paper-lined cookie sheets.
Drizzle with remaining chocolate.
Refrigerate until set.
These peanut butter sandwich cookies make a great gift for someone special.
Ingredients
Cookie
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter, room temperature
1 cup granulated sugar
1 large egg
Filling
3/4 cup peanut butter
1/4 cup confectioner's sugar
Glaze
1 cup semisweet chocolate chips
4 teaspoons vegetable oil
Directions
Preheat the oven to 350 degrees F
To make cookies, combine flour, baking soda and salt in a medium bowl and set aside
Beat together in a large bowl, butter, peanut butter, sugar and egg until smooth
Beat in the flour mixture with an electric mizer set on low
For each cookie, roll 1 rounded teaspoon of the dough into a 1-inch ball
Place balls 2 inches apart on ungreased baking sheets
Bake for 10 minutes until puffed. Let stand 2 minutes on sheet.
Remove cookies from rack; cool.
To make the filling, mix together peanut butter and confectioner's sugar.
Spread flat side of half the cookies with 1 rounded teaspoon filling; top with remaining cookies.
Refrigerate until firm.
To make the glaze, combine chips and oil in a small, microwave-safe bowl, then heat on full power for 1 minute; stir until melted.
Dip cookies halfway into chocolate; let excess drain off.
Place cookies on waxed paper-lined cookie sheets.
Drizzle with remaining chocolate.
Refrigerate until set.
FOR THOSE DAYS WHEN YOU JUST WANT TO MAKE ONE COOKIE!
1 tbsp butter melted
1 tbsp white sugar
1 tbsp brown sugar...
3 drops of vanilla
Pinch of salt
1 egg yolk
1/4 cup flour
2 tbsp chocolate chips
MICROWAVE 40-60 SEC IN A CUP OR BOWL
Viola! Single serving deep dish chocolate chip cookie!
1 tbsp butter melted
1 tbsp white sugar
1 tbsp brown sugar...
3 drops of vanilla
Pinch of salt
1 egg yolk
1/4 cup flour
2 tbsp chocolate chips
MICROWAVE 40-60 SEC IN A CUP OR BOWL
Viola! Single serving deep dish chocolate chip cookie!
- Joined
- Jan 17, 2008
- Messages
- 82,918
Peanut Butter Cup Cookies
Ingredients
Original recipe makes 40 cookies
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Directions
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
- Joined
- Jan 17, 2008
- Messages
- 82,918
Creamsicle Cake
Ingredients:
1 Pkg Ginger Evans® Yellow Cake Mix
2 Pk Ginger Evans™ Orange Gelatin
1 Pk Ginger Evans® Vanilla Instant Pudding
1 Cup 2% Milk
2 Coburn Farms® Grade A Large Eggs
2 Tsp Marcum® Imitation Vanilla
1 Tub Coburn Farms® Whipped Topping
Instructions:
Bake the cake as directed in a 9x13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.
Mandarin Orange Upside Down Cake
1 stick butter
1 cup brown sugar
1 can (11 oz.) mandarin oranges
1/2 cup coconut
1 pkg. yellow cake mix
3/4 cup chopped pecans
Preheat oven to 350° F. Heat butter in rectangular 9″ x 13″ pan, until melted. Sprinkle brown sugar in pan and then arrange orange slices. Sprinkle the sugar and oranges with coconut. Prepare cake mix as directed, stirring in chopped pecans. Pour into pan and bake 45 – 55 minutes. Take out of oven and immediately turn over onto cake plate.
1 stick butter
1 cup brown sugar
1 can (11 oz.) mandarin oranges
1/2 cup coconut
1 pkg. yellow cake mix
3/4 cup chopped pecans
Preheat oven to 350° F. Heat butter in rectangular 9″ x 13″ pan, until melted. Sprinkle brown sugar in pan and then arrange orange slices. Sprinkle the sugar and oranges with coconut. Prepare cake mix as directed, stirring in chopped pecans. Pour into pan and bake 45 – 55 minutes. Take out of oven and immediately turn over onto cake plate.
Sweetheart Chocolate Cupcakes
Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cupboiling water
Vanilla frosting (homemade or ready-to-spread)
Few drops red food color (optional)
1/4 cupchopped maraschino cherries (optional)
Decorative themed candies, colored sprinkles or sugars (optional)
OPEN CHOCOLATE HEARTS (directions follow)
Directions
1. Heat oven to 350 degrees F. Line about 30 muffin cups (2-1/2 inch in diameter) with paper or foil baking cups.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.
3. Bake 22 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pans on wire rack.
4. Frost with vanilla frosting or tint all or part of frosting with a few drops of red food color to get pink. Stir in chopped maraschino cherries, if desired. (For best results, dry cherries thoroughly on paper towels.) Garnish with decorative candies, sprinkles and OPEN CHOCOLATE HEARTS, if desired. About 30 cupcakes.
OPEN CHOCOLATE HEARTS:
Cover tray or cookie sheet with waxed paper. Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Spoon melted chocolate into small squeeze bottle, pastry bag or strong resealable plastic food storage bag fitted with writing tip*. Pipe freehand hearts or follow patterns by drawing heart shapes on paper that is slipped under the waxed paper. Refrigerate hearts about 30 minutes or until firm.
* Plastic food storage bags can be used without the writing tip. Simply fill bag and then snip off a very small section of one bag corner.
Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cupboiling water
Vanilla frosting (homemade or ready-to-spread)
Few drops red food color (optional)
1/4 cupchopped maraschino cherries (optional)
Decorative themed candies, colored sprinkles or sugars (optional)
OPEN CHOCOLATE HEARTS (directions follow)
Directions
1. Heat oven to 350 degrees F. Line about 30 muffin cups (2-1/2 inch in diameter) with paper or foil baking cups.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.
3. Bake 22 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pans on wire rack.
4. Frost with vanilla frosting or tint all or part of frosting with a few drops of red food color to get pink. Stir in chopped maraschino cherries, if desired. (For best results, dry cherries thoroughly on paper towels.) Garnish with decorative candies, sprinkles and OPEN CHOCOLATE HEARTS, if desired. About 30 cupcakes.
OPEN CHOCOLATE HEARTS:
Cover tray or cookie sheet with waxed paper. Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Spoon melted chocolate into small squeeze bottle, pastry bag or strong resealable plastic food storage bag fitted with writing tip*. Pipe freehand hearts or follow patterns by drawing heart shapes on paper that is slipped under the waxed paper. Refrigerate hearts about 30 minutes or until firm.
* Plastic food storage bags can be used without the writing tip. Simply fill bag and then snip off a very small section of one bag corner.
Heath Bar Cheesecake
Ingredients:
1 (18 ounce) package refrigerated oatmeal cookie
dough with chocolate and butterscotch chips*
16 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
4 (1.4 ounce) Heath candy bars, coarsely chopped*
Method:
1. To make the dough easier to slice, freeze it for two to three hours before starting the recipe.
2. Heat oven to 350 degrees F. Coat a 9- inch deep-dish pie pan with non-stick cooking spray.
3. Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate. Press the dough together, making a uniform crust; set aside.
4. In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and vanilla extract for 1 minute, until well mixed. Stir in the candy pieces and pour into the pie plate. Bake at 40 to 45 minutes until the center is firm. Remove from the oven and cool. Cover loosely, then chill for at least 4 hours or overnight before serving.
Ingredients:
1 (18 ounce) package refrigerated oatmeal cookie
dough with chocolate and butterscotch chips*
16 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
4 (1.4 ounce) Heath candy bars, coarsely chopped*
Method:
1. To make the dough easier to slice, freeze it for two to three hours before starting the recipe.
2. Heat oven to 350 degrees F. Coat a 9- inch deep-dish pie pan with non-stick cooking spray.
3. Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate. Press the dough together, making a uniform crust; set aside.
4. In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and vanilla extract for 1 minute, until well mixed. Stir in the candy pieces and pour into the pie plate. Bake at 40 to 45 minutes until the center is firm. Remove from the oven and cool. Cover loosely, then chill for at least 4 hours or overnight before serving.
ORANGE SLICE CAKE
Do you like candy orange slices? This cake is a holiday in a tube pan!
INGREDIENTS:
4 cups All-purpose Flour
1/2 tsp Baking Soda
1 lb Candy Orange Slices
1× 8-oz. pkg Pitted Dates
2 cups Chopped Pecans
1 cup Shredded Coconut
1 cup (2 Sticks) Butter
2 cups Granulated Sugar
4 Eggs
1 tsp Baking Soda
1/2 cup Buttermilk
Glaze
1 cup Confectioners Sugar
2 Tbsp Orange Juice
1 tsp Grated Orange Zest
DIRECTIONS:
Preheat oven to 300 degrees and grease a 10-inch tube pan.
Sift 3 1/2 cups flour and 1/2 teaspoon baking soda together.
Chop orange slices and dates into small pieces and add remaining 1/2 cup flour to them.
Add nuts and coconut and put to the side.
Cream butter and sugar. Add eggs, beating well. Add other baking soda into the buttermilk. Alternately add flour and the buttermilk mixture, beginning and ending with the flour. Fold in candy mixture.
Pour batter into tube pan and bake for 1 3/4 to 2 hours. Cool the cake in the pan for 10 minutes and then turn it out.
Glaze
Stir together all the ingredients and drizzle over the warm cake.
Do you like candy orange slices? This cake is a holiday in a tube pan!
INGREDIENTS:
4 cups All-purpose Flour
1/2 tsp Baking Soda
1 lb Candy Orange Slices
1× 8-oz. pkg Pitted Dates
2 cups Chopped Pecans
1 cup Shredded Coconut
1 cup (2 Sticks) Butter
2 cups Granulated Sugar
4 Eggs
1 tsp Baking Soda
1/2 cup Buttermilk
Glaze
1 cup Confectioners Sugar
2 Tbsp Orange Juice
1 tsp Grated Orange Zest
DIRECTIONS:
Preheat oven to 300 degrees and grease a 10-inch tube pan.
Sift 3 1/2 cups flour and 1/2 teaspoon baking soda together.
Chop orange slices and dates into small pieces and add remaining 1/2 cup flour to them.
Add nuts and coconut and put to the side.
Cream butter and sugar. Add eggs, beating well. Add other baking soda into the buttermilk. Alternately add flour and the buttermilk mixture, beginning and ending with the flour. Fold in candy mixture.
Pour batter into tube pan and bake for 1 3/4 to 2 hours. Cool the cake in the pan for 10 minutes and then turn it out.
Glaze
Stir together all the ingredients and drizzle over the warm cake.
Apple Pie
Makes 1 (9") pie
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Directions
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Makes 1 (9") pie
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Directions
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.