Desserts (Cakes - Cookies - Pies - Etc.)

[judyb57]

Irish Tipsy Cake

Tipsy cake is an English sweet cake dessert that originated in the mid-18th century. This Irish version is made with cubes of sponge cake, coated in jam, laced with Irish whiskey and sherry and topped with vanilla pudding and sweetened whipped cream.

Recipe Ingredients:

1 pound stale sponge, pound and/or angel food cake
3 tablespoons jam (any flavor desired)
1 ounce Irish whiskey
5 ounces sherry
1 (4-serving size) vanilla pudding and pie filling (not instant) or 2 cups warm homemade custard
2 cups lightly sweetened whipped cream or nondairy topping

Cooking Directions:

Break up the cake or cakes and gently mix the jam throughout, the mixture does not have to be completely even. Place in a glass bowl.
Mix sherry and whiskey and sprinkle over cake. Press down lightly.
Prepare pudding mix according to package directions and pour warm pudding over the cake. Chill.
Spoon sweetened whipped cream over top and serve.
Makes 4 servings.

 

[dani3839]

thanks Judy, just in time for st. paddy's day

 

[CareyG]

You must get pretty drunk eating that cake!

 

[dani3839]

Lemon Cookie Tarts

Servings: 30
Ingredients:
1/2 cup powdered sugar
1/2 cup sugar
1/2 cup butter
1/4 teaspoon almond extract
1/2 cup vegetable oil
1 egg
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 cup sweetened condensed milk (use only if the filling is to thick) (optional)
1/2 cup lemon curd (lemon pie filling, mousse or any kind of pie filling)


Directions:
In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.
Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.
Chill 15 minutes wrapped in plastic wrap.
Spray mini muffin tins with Pam.
Measure 1 Tbsp of dough.
Roll into ball place one in each hole of mini tart pan.
Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.
Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don't let them cool or it will be harder to get them to form a shell).
Bake 2-3 minutes longer or until edges of shells are firm and golden.
Let cool in the pan for 5 minutes.
Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.
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[judyb57]

Choc Covered Cheesecake Bites

49 Servings
Prep: 1-1/2 hours + freezing

Ingredients
1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted

FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 eggs, lightly beaten
1/2 teaspoon vanilla extract

COATING:
24 ounces semisweet chocolate, chopped
3 tablespoons shortening

Directions
Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter.

Press into prepared pan; set aside.

In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined.

Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight.

In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly.

Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.

Using a toothpick, completely dip squares, one at a time, in melted chocolate; allow excess to drip off.

Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.)

Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer. Yield: 49 squares.

 

[judyb57]

Seven-Layer Chocolate Cake


7 Eggs -- separated
1 cup Confectioners' sugar
1 cup Sifted cake flour
1/4 teaspoon Salt
1/2 pound Sweet chocolate
3 tablespoons Cold water

Frosting (filling) -- ingredients:

3 Eggs
1 1/2 cups Sugar
1/2 pound Butter
1 teaspoon Vanilla

Beat egg yolks until thick and lemon colored. Add confectioners' sugar gradually, beating constantly. Sift flour and salt together and fold into yolk mixture. Beat egg whites until stiff enough to hold a peak and fold in lightly.

Line seven-layer cake pans with paper and grease the paper. Divide batter evenly among pans and bake in moderate oven (350 degrees F.) for 12 minutes. Remove from pans at once.

Frosting (filling) directions:
For the frosting, heat chocolate and water in the top of double boiler. Mix eggs and sugar thoroughly, combine with melted chocolate and cook until thick, stirring constantly. Remove from heat; add butter and beat until well blended. Add vanilla and continue beating until filling is stiff enough to spread. Cover each layer and top and sides of cake with filling.

NOTE: It may be necessary to place several toothpicks through the top layers to hold them in place until filling sets.

Serve after 24 hours. Serves 14 to 16.
__._,_.___

 

[CareyG]

Oh yum my son would love that! He loves the rainbow cookies so this cake is right up his alley!

 

[judyb57]

Chocolate Bread Pudding


2 c. milk
6 slices white bread, crusts trimmed
1/2 c. sugar
1/3 c. baking cocoa
2 eggs, separated and divided
2 T. butter, melted
1 t. vanilla extract
1/2 c. semi-sweet chocolate chunks
Garnish: whipped cream, baking cocoa

Heat milk in a large saucepan just until tiny bubbles form; remove from heat. Cube bread and add to milk; stir until smooth. Add sugar, cocoa and egg yolks; stir until well blended. Add butter and vanilla; set aside. Beat egg whites until stiff peaks form; fold into mixture along with chocolate chunks. Pour into 6 lightly greased custard cups; set cups in a larger pan filled with one inch of hot water. Bake at 350 degrees for 40 minutes, or until firm. Garnish with whipped cream and baking cocoa; serve warm or cold. Makes 6 servings.

 

[judyb57]

Sam's Famous Carrot Cake


Makes 1 8"x12" pan

3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
Allow to cool for at least 20 minutes before serving.

 

[judyb57]

Mandarin Orange Cake


18-1/2 oz. pkg. white cake mix
11-oz. can mandarin oranges, drained and juice reserved
3 egg whites
1/2 c. oil
2 8-oz. cans crushed pineapple
3-1/2 oz. pkg. instant vanilla pudding mix
8-oz. container frozen whipped topping, thawed
1 c. sweetened flaked coconut, divided


Combine cake mix, reserved juice, egg whites and oil. Blend with an electric mixer on medium speed for 2 minutes, until creamy. Fold in oranges; pour into a greased and floured 13"x9" baking pan. Bake at 350 degrees for 25 to 35 minutes, until a toothpick in the center comes out clean. Place pan on a wire rack to cool completely. Pour pineapple and its juice into a medium bowl; stir in pudding mix. Fold in whipped topping and 1/2 cup coconut. Mix well; chill while cake is cooling. Spread over top and sides; sprinkle with remaining coconut. Serve immediately or keep refrigerated. Serves 12.

 

[CareyG]

Yummm I love carrot cake!

 

[judyb57]

Eclair Cake


1 c. water
1/2 c. butter
1 c. all-purpose flour
4 eggs, beaten
8-oz. pkg. cream cheese, softened
3 c. milk
2 3-oz. pkgs. instant vanilla pudding mix
8-oz. container frozen whipped topping, thawed
Garnish: chocolate syrup


Combine water and butter in a saucepan; heat until boiling. Whisk in flour until smooth; remove from heat. Pour mixture into a medium bowl; gradually blend in eggs. Spread in a greased 13"x9" baking pan; bake at 350 degrees for 30 minutes. Remove from oven; press baked crust down lightly and set aside. With an electric mixer on medium speed, beat together cream cheese, milk and pudding mix for 2 minutes; spread over crust. Refrigerate until firm. At serving time, spread with whipped topping; drizzle with chocolate syrup. Serves 12 to 15.

 

[dani3839]

Thanks Judy!

 

[dani3839]

White Chocolate Lemon Truffles

Ingredients:
1 cup white chocolate
5 Tbsp. unsalted butter
3 Tbsp. heavy cream
pinch salt
1 tsp. lemon extract
icing sugar, for dusting

Instructions:
Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.
Store covered in the fridge for up to one week. Freeze for longer storage.

 

[CareyG]

Yummmmm!!

 

[dani3839]

Strawberry White Chocolate Champagne Cake

TOTAL TIME: Prep: 20 min. Cook: 30 min.
Yield: 12 servings

Ingredients:
2 tbs Powdered Sugar
2/3 cup Fat Free Sour Cream
1 1/2 cups plus 2 tbs Champagne (I used Spumante)
12 oz Strawberry Frosting (I used Betty Crocker Strawberry Mist)
3/4 cup cholesterol free egg product
1 box Strawberry Cake Mix
1 oz. package Sugar Free Fat Free White Chocolate Instant Pudding
22 Grams White Chocolate chips or Shavings (I used Ghirardelli Sublime White vanilla Dream)
1 cup fat free milk


Directions:

Preheat oven to 350 F degrees or 325 F degrees depending on type of baking dish you use (refer to back of cake box directions).

Grease the bottom of your baking dish with a non stick butter flavored spray. I used a 15 inch by 11 inch glass pan. You can use a smaller cake pan if you like and adjust bake time.

Mix your cake mix with sour cream, eggs, and 1 cup of champagne according to package directions, usually for about 2 to 2 1/2 minutes with a hand mixer.

Poor into your greased baking dish and bake until the center bounces back to touch and a toothpick inserted in center comes out clean.

While cake cools, you can prepare your pudding by mixing it with 1 cup of milk and 1/2 cup champagne & whisking for 2 minutes. Cover and leave in fridge until cake is cool.

When cake is cool take the end of a wooden or plastic kitchen serving spoon and poke holes in the top of cake all over. Now spread your pudding on top of cake spreading evenly. Mix your store bought frosting with 2 tbs. of powdered sugar and 2 tbs. of champagne. Spread on top of cake and pudding. Sprinkle top with your white chocolate. Store leftovers covered in fridge. Optional: top cake with some whipped light cream strawberry flavor

 

[judyb57]

That looks good

 

[judyb57]

STRAWBERRY-LEMONADE CUPCAKES


INGREDIENTS:

Cupcakes:

1 box Lemon Cake Mix (i Use Betty Crocker) & The Ingredients Called, for on the box
Large Package of Strawberry Jell-0, divided use
Frosting:
Remainder of The Jell-o Package
¼ tsp Salt
2 tsp Light Corn Syrup
¼ tsp Cream of Tartar
⅓ cup Water
¾ cup Sugar
2 Egg Whites
Garnish With Strawberry Slices & Lemon Twists, if desired


DIRECTIONS:
Prepare cake mix as directed on box.

Fill cupcake paper liners half-full with batter, put 1/8 tsp of Jello powder in center and cover with more cake mix till cup is 3/4 full. (I sprinkled some on top too and gently swired it in till powder is wet.) Bakecupcakes according to box directions.

Frosting:

In top of double boiler, combine all ingredients. Place over rapidly boiling water. (Do not let water touch bottom of the pan.) Beat ingredients on high for 7 minutes or till stiff peaks form. Do not overcook. Remove from heat. Continue to beat about two minutes or till frosting holds a deep swirl. Cool the frosting in the refrigerator. After cooled, spread on the cupcakes. Top with fresh strawberryslices and lemon twists.

 

[dani3839]

Thanks Judy, sounds really good, lol

 

[1manwmn]

Chocolate Coke Cake With Chocolate Cream Cheese Frosting Recipe

Serves/Makes: 12

Ingredients:

1 box (18.25 oz size) chocolate cake mix
1 cup Coca-Cola
1/2 cup oil
1/4 cup water
3 eggs

***Chocolate Cream Cheese Frosting***

4 cups powdered sugar, sifted
1/3 cup cocoa
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract

Directions:

Preheat oven to 350. Grease 9X13 pan. Combine cake mix, coke,
oil, water and eggs in a large bowl. Beat at low speed of mixer
until blended; beat at medium speed for 2 minutes.
Pour batter into prepared pan. Tap pan several times to
countertop to release air bubbles. Bake 30-35 minutes or until
toothpick inserted in center of cakes comes out clean. Cool in
pan on wire rack.
For Chocolate Cream Cheese Frosting: Combine powdered sugar and
cocoa in a large bowl; set aside. Beat cream cheese, butter and
vanilla in large bowl until smooth.
Gradually fold in powdered sugar mixture into cream cheese
mixture. Frost cake.

My auntie used to make this one and the chocolate mayonnaise cake. Both are VERY delicious! Thanks for sharing