What's new
Streak Gaming Online Gambling Forum

Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Desserts (Cakes - Cookies - Pies - Etc.)

Users who viewed this discussion (Total:0)

Huuba81

Newbie Streaker
Joined
Nov 17, 2010
Messages
9
ahhh..great stuff, gotta try everything and anything with chocolate! guess I got some shopping to do so I can start baking :p
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
INDIVIDUAL CHEESECAKES

2 (8 oz. each) pkgs. cream cheese, softened
2 eggs
2/3 c. sugar
2 tsp. vanilla
vanilla wafers
cupcake liners

Mix cream cheese, eggs, sugar and vanilla in bowl. Beat well and set
aside. Place cupcake liners in muffin tin and place a vanilla wafer in
the bottom of each liner. Pour approximately ¼ c. cheesecake mixture
into liners (about 2/3 full). Bake at 350 degrees for 12 minutes. Allow
to cool completely. Peel off papers. Top with favorite pie filling.
Refrigerate until served
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Snickerdoodle Cupcakes

3 cups cake flour
1 1/4 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3 sticks butter, softened,
2 cups sugar
4 large eggs
1 tsp vanilla extract
1 1/4 c buttermilk


cinnamon sugar: 1 Tbsp sugar and 1 tsp cinnamon


Oven preheat to 350 degrees. Sift together dry ingredients (except for cinnamon sugar). With paddle attachment cream butter and sugar until fluffy, about 2 -3 minutes. Add eggs one at a time beating well after each addition. Add vanilla. Alternately add flour mixture and buttermilk beginning and ending with flour. Fill cupcake pans 2/3 full. Sprinkle with cinnamon sugar mixture. Bake for 20 minutes. Cool in pan for 5 minutes and remove.


Cinnamon Buttercream Frosting

1/2 cup butter, room temperature
3 cups powdered sugar
4 - 5 tbsp (use a little at a time, may not need all of the milk)
1 tsp pure vanilla extract
1 tsp cinnamon


With the paddle attachment cream butter until smooth and creamy for 2-3 minutes. With mixer on low speed, add 3 cups sugar, milk and vanilla; mix until light and fluffy. If necessary gradually add remaining cup of sugar to reach desired consistency.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
HUMMINGBIRD CAKE


1 yellow cake mix (or use white if preferred)
(and ingredients required on back of box)
package of French Vanilla pudding
(and ingredients required on back of box)
small can pineapple, chopped and drained
container of Cool Whip
package of cream cheese
1 cup coconut
1/4 cup chopped nuts
10 maraschino cherries

Prepare cake mix as directed on box. Pour into two round cake pans and
bake.

Cool completely.

Mix French Vanilla pudding mix according to box directions. Blend in the
cream cheese with an egg beater.

Frost one layer of the cake with mixture, then place second cake on top
and finish frosting entire cake.

Frost the entire cake again with the Cool Whip. Spread the top of cake
with the pineapple chunks.

Sprinkle cake with coconut and chopped nuts.

Slice maraschino cherries in half and place on top of cake
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Chocolate Mug Cake


4 tablespoons self raising flour
3 tablespoons sugar
1 heaped tablespoon Dutch cocoa (any cocoa will work just fine)
4 tablespoons chocolate chips
3 tablespoons milk
3 tablespoons oil
1 egg

Combine all ingredients in a small bowl or just mix it in two mugs to avoid any more dishes than necessary. Use the tablespoon measure to mix which contributes towards minimal dishes. Divide batter between two microwave oven proof mugs (no greasing needed).

Place one cup at a time in the microwave for 1½ to 2 minutes on medium or 50% power. Check after 1 minute and 1½ minutes to see if the cake looks cooked, given that the cake will continue to cook just a little when it comes out.

Cool 5-10 minutes and eat with a spoon. You can serve this with cream or any favourite topping but it tastes delicious unadorned
 

CareyG

Owner
Staff member
Joined
Jan 8, 2008
Messages
66,263
Banana Crumb Muffins

<img src="http://img.photobucket.com/albums/v448/CareyG/292938.jpg">

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Mexican Jell-O


Sweetened condensed milk has been used in Mexico for many years.
1 box strawberry Jell-O
1 envelope Knox gelatine, dissolved in a very
small amount of cold water
2 cups hot water
2 cups cold water
1 can sweetened condensed milk


Mix strawberry Jell-O, gelatine and 2 cups hot water. Add 2 cups cold
water; slowly mix in can of sweetened condensed milk. Chill for 4 hours
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Hawaiian Carrot Cake With Coconut Icing

1 cup (250 mL) chopped canned pineapple
4 cups (1 L) grated carrot
2½ cups (625 mL) all-purpose flour
1 tbsp (15 mL) baking powder
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt
2 tsp (10 mL) cinnamon
1 tsp (5 mL) nutmeg
1 cup (250 mL) butter, at room temperature
1¼ cups (300 mL) golden brown sugar
4 eggs
2 tsp (10 mL) vanilla
½ cup (125 mL) milk

COCONUT ICING

2 pkgs (250 g each) regular cream cheese, at room temperature
1 cup (250 mL) butter, at room temperature
¼ cup (50 mL) sour cream or natural yogurt
1 tsp (5 mL) vanilla
2½ cups (625 mL) sifted icing sugar
1 cup (250 mL) sweetened flaked coconut

GARNISH
Fresh coconut curls (see TIP)
1 Preheat oven to 350°F (180°C). Spray or oil two 9-inch (1.5-L) round cake pans.

2 Finely chop drained pineapple, place in a sieve and press with a spoon to remove as much juice as possible. Grate carrots using a food processor. Measure out 4 cups (1 L) and set aside. Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon and nutmeg. Stir until blended.

3 Place butter in a large mixing bowl and beat with an electric mixer until creamy. Gradually beat in sugar, then beat on medium for about 3 minutes. Beat in eggs, then vanilla. Beating on low speed, add about a third of flour mixture and beat just until mixed, followed by half the milk. Repeat additions, ending with flour. Batter will be very thick. Gradually mix in pineapple and carrots.

4 Divide between pans. Spread to pan sides. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, from 40 to 45 minutes. Place on a baking rack to cool. After about 15 minutes, turn cakes out of pans and cool completely on racks. It’s best to bake cakes a day ahead of icing and leave at room temperature overnight.

5 Cut cream cheese into chunks. Place butter in a bowl and beat with an electric mixer until creamy. Beat in sour cream and vanilla. Reduce speed to low and beat in cream cheese, piece by piece. Beating too much will cause thinning. Add about a third of the icing sugar and beat on low until just mixed in. Scrape sides of bowl and beaters occasionally. Gradually add remaining sugar, beating just until smooth. If too thick or thin, work in a little sour cream or sugar. Remove about a quarter of the icing to be used on top cake layer and set aside. Stir coconut into the remaining icing.

6 Slice cakes horizontally in half. Place top of 1 cake, dome-side down, on a platter. Spread with a third of the coconut icing leaving a narrow border of cake around edge. Lay the bottom of that cake, cut-side down, on top. Spread with half the remaining coconut icing, leaving a narrow cake border. Top with the bottom half of the second cake, cut-side down. Spread with the remaining coconut icing, leaving a cake border. Top with the fi nal layer, cut-side down. Spread with plain icing right to the edges. Garnish with toasted, fresh coconut. Best to refrigerate several hours or overnight before serving.

TIP: For fresh coconut curls, break open a coconut and remove the meat from the shell. Leave the brown skin on if you like. Using a vegetable peeler, shave long curls from the largest piece of coconut. Spread curls out on a foil-lined baking sheet. Place in a 300°F (150°C) oven until they dry a little and curl. Watch closely since this will happen in 5 to 6 minutes and then they can burn quickly.
To open a coconut, penetrate through the softest of three “eyes” at the end of the coconut with a screwdriver, drain the water and place the shell in a 400°F (200°C) oven for 15 minutes to soften, then place in a towel and whack with a hammer until it breaks open.

Makes 12 wedges

I snagged this recipe so I cannot take credit for it. It just sounded too good not to share!
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Brownie Chocolate Chip CheeseCake

1 (19.5 ounce) package Fudge Brownie mix
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips

Preheat oven to 350°F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
Reduce oven temperature to 300°F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Muddy Buddies


9 c. Chex cereal (rice, corn, wheat.. or any combination of the 3)
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 1/2 c. powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable
bowl, microwave chocolate chips, peanut butter and butter uncovered on
High 1 minute; stir. Microwave about 30 seconds longer or until mixture
can be stirred smooth. Stir in vanilla. Pour mixture over cereal,
stirring until evenly coated. Pour into 2-gallon resealable food-storage
plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed
paper to cool. Store in airtight container in refrigerator
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
AMERICAN PIE


Ingredients
3/4 cup sugar
1/2 stick butter
2 TBSP ground cinnamon
1 large granny smith apple
1 can crescent rolls
1 can Mountain Dew

Directions

Preheat oven to 350F degrees. Peel and core the granny smith apple and cut into eight wedges, roll each on in a crescent triangle, place in ungreased baking dish. Melt butter, and mix in sugar and cinnamon, then pour mixture over the apple rolls. Then pour 1/2-3/4 can of Mountain Dew over the top and bake at 350F for 45-50 minutes.

Prep time: 10 minutes. Cooking time: 45-50 minutes. Servings: 8
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Strawberry Pudding

•2 tubs of strawberries
•1 can of condensed milk
•1 box vanilla pudding mix
•1 can of water from the condensed milk
•1 8-ounce container of Cool Whip
•1 box of vanilla wafers

Wash and slice the strawberries. Drain them off and sprinkle a little sugar over the strawberries and let them sit in the refrigerator for 30 minutes. Mix the condensed milk, the pudding mix, the can of water from the condensed milk can and let chill in the freezer for no more than 30 minutes. Afterward, mix in Cool Whip. If too thick, add cold water. Lay the mix in the bottom of the container or bowl. Then, begin to layer. First, with cookies, then strawberries, followed by cookies again. Top it with the remainder of the mix. Sit in the refrigerator until you’re ready to eat.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Noooooo!!!! But I LIKE dessert :yes I even just like to READ the recipes, lol
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Apple Dapple Cake

Serves/Makes:20 servings

Ingredients

Cake:
1-1/2 cups (350 ml) oil
2 cups (475 ml) sugar
2 eggs
3 cups (700 ml) all-purpose flour
1 tsp (5 ml). salt
1 tsp (5 ml). baking soda
1-1/2 cups (350 ml) pecans
3 cups (700 ml) apples, chopped

Glaze:
1/4 cup (60 ml) milk
1-1/2 cups (350 ml) brown sugar
3/4 cup (175 ml) butter or margarine

Preparation

Preheat oven to 350 degrees (175 C.).
Spray a tube pan with oil.
In a mixing bowl, mix oil, sugar, eggs and vanilla.
Sift flour, baking soda and salt together and add to oil mixture.
Fold in apples and pecans.
Spoon into prepared tube pan and bake for one hour.
Prepare glaze just before taking cake out of the oven.
Mix ingredients together and microwave for 3 minutes, in 1 minute
intervals.
Pour over hot cake and let completely cool in pan, even over night will
work.
Loosen from sides from pan and remove.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Maine Potato Candy

INGREDIENTS

4 cups confectioners' sugar
4 cups flaked coconut
3/4 cup cold mashed potatoes (without added milk or butter)
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 pound dark candy coating


DIRECTIONS

In a large bowl, combine sugar, coconut, potatoes, vanilla and salt; mix well.

Line a 9-in. square pan with foil; butter foil. Spread coconut mixture into pan. Cover and refrigerate overnight. Cut into 2-in. x 1-in. rectangles. Cover and freeze.

In a microwave or double boiler, melt candy coating. Dip bars in coating; place on waxed paper to harden. Store in an airtight container.
 

Top