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Desserts (Cakes - Cookies - Pies - Etc.)

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judyb57

Super Moderator
Joined
Feb 20, 2008
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0
Pineapple Upside Down Cake

1/2 cup margarine
2 cups packed brown sugar
1 15 oz can pineapple chunks
maraschino cherries, drained
yellow cake mix


Preheat over to 375 degrees F. Before making the cake batter, prepare
the topping: In a 13" x 9" pan place the margarine and put in the oven
until it melts. Sprinkle the brown sugar over the margarine. Drain
the pineapple chunks; use pineapple to form flowers in the sugar
mixture. Use a cherry for the center of each flower.
Prepare the cake batter as box directs, but carefully spoon the batter
over the design in the baking pan. Bake for 35-40 minutes or until
toothpick inserted into the center comes out clean. Cool in pan, on wire
rack, ten minutes.
Then loosen cake from sides of pan ; place platter on top of pan and
invert both; lift off pan. (If any of the fruit sticks to the pan, lift
off with a spatula and replace in the design on cake.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
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FAVORITE OOEY GOOEY COOKIES

1 box cake mix (Duncan Hines Golden Butter)
1 stick butter (softened)
1 egg

Mix together. Pat out on bottom of large pan.

2ND LAYER:

1 pkg. (8 oz.) cream cheese
1 box confectioners' sugar
1 tsp. vanilla
2 eggs

Mix together with mixer until smooth and creamy. Pour over 1st layer.
Bake at 325 degrees for 45 minutes.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
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FAVORITE PUMPKIN APPLE MUFFINS

2 1/2 c. all-purpose flour
2 c. sugar
1 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 c. solid pumpkin
1/2 c. vegetable oil
2 c. chopped apples

In large bowl, combine first 5 ingredients, set aside. In medium bowl,
mix eggs, pumpkin and oil. Add liquid ingredients to dry ingredients.
Stir just until moistened. Stir in apples. Spoon batter into greased or
paper-lined muffin cups filling 3/4 full. Bake in preheated 350 degree
oven for 35-40 minutes or until toothpick comes out clean. Makes 18
large or 24 small muffins.
 

Michael1981

Newbie Streaker
Joined
Jul 9, 2011
Messages
29
Yummy recipes :) Probably not the best page for someone on a diet to be looking at LOL Pumpkin apple muffins sound very interesting :)
 

judyb57

Super Moderator
Joined
Feb 20, 2008
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0
I am sooooo going to try this one!!!
==================


STRAWBERRY EARTHQUAKE CAKE

1 cup fresh strawberries, washed and mashed
1 1/4 cup powdered sugar
1 box white cake mix
1 cup shredded coconut
8 oz cream cheese

Preheat oven to 350°. Mix the cake mix according to package directions. Grease and flour a 13 x 9 x 2-inch baking dish or pan. Layer the shredded coconut on the bottom of the baking dish pan. Pour 1/2 of the prepared cake batter over the coconut. Cream together the cream cheese, powdered sugar, and mashed fresh strawberries. Drop the cream cheese mixture in large dollops over the cake mix. Pour the remaining cake batter
over the top. Bake in the preheated oven for 28 to 30 minutes. Do not overbake. Sweetened fresh strawberries can be placed over the top, if desired.
Yield: 12 servings.
 

judyb57

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Feb 20, 2008
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EASY FROZEN PUDDING POPS.....Combine 1 small box instant pudding and milk according to box directions. Add 1 cupp cool whip(prevents iciness).... Pour into molds and freeze..........optional additives..nuts, crushed fruits, peanut butter, or swirl ice cream into mixture before it freezes
 

judyb57

Super Moderator
Joined
Feb 20, 2008
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0
PUNCH BOWL DESSERT

1 prepared angel food cake, cut in chunks
2 pkg. instant vanilla pudding, prepared as directed on box
1 can blueberry pie filling (or fresh or frozen blueberries sweetened,
cooked thickened with cornstarch and water to pie filling consistency)
4 or 5 bananas, peeled and sliced
1 qt. fresh strawberries (or frozen, drained)
1 lg. container (16 oz.) Cool Whip

In large pretty punch bowl, layer half of each in order given. Repeat
layers. Refrigerate. You may dream up any variations you like in the
fruits; one is cherry pie filling, crushed pineapple, and bananas. Also,
if you prefer you can substitute a prepared yellow cake mix or a pound
cake for the angel food.
 

labell

Lifetime Streaker
Joined
Nov 8, 2008
Messages
4,346
Baklava
¾ pound butter
½ cup vegetable oil
1 lb filo pastry leaves (about 40)
4 cups shelled walnuts, pulverized
<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com
Syrup
1 ½ cups sugar
¾ cup water
1 tablespoon lemon juice
1 tablespoon honey
<o:p></o:p>
Clarify the butter in a heavy saucepan over low heat. Skim off any foam as it rises to the surface. Remove the pan from the heat when melted, and let it rest for 2 to 3 minutes. Spoon off the clear butter and discard the milky solids in the bottom of the pan.
<o:p></o:p>
Preheat the oven to 350 degrees. Stir the oil into the clarified butter. Coat the sides and bottom of a 13 x 9 x 2.5 inch baking pan.
<o:p></o:p>
Use four layers (sheets) placing butter mixture on each, sprinkle the pastry evenly with 3 tablespoons of walnuts. Repeat the procedure using two sheets of filo buttering each sheet and sprinkling the second sheet with 3 tablespoons of walnuts. Continue layering, and finish with two sheets of filo.
<o:p></o:p>
With a small, sharp knife score the top of the pastry with parallel lines ½ inch deep and 2 inches apart, forming diamond shapes. Bake in the middle of the oven for 30 minutes. Reduce the heat to 300 degrees and bake 45 minutes longer or until the top is golden brown and crisp.
<o:p></o:p>
Meanwhile make the syrup. Combine the sugar, water and lemon juice and cook over medium heat stirring until sugar dissolves. Increase the heat to high and timing it from the moment it boils, cook briskly uncovered for about 5 minutes or 220 degrees. Remove from the heat and stir in the honey.
<o:p></o:p>
When the baklava is done, remove it from the oven and pour the syrup over it. Cut into diamond shapes. ENJOY!
 

sorcer3ss

Moderator
Staff member
Joined
Feb 25, 2008
Messages
68,825
Thanks labell, I love baklava but it's not real good for a diabetic :hahahaha
 

labell

Lifetime Streaker
Joined
Nov 8, 2008
Messages
4,346
Sorcer3ss I know what you mean! But if you ever want to wow someone this is the thing to make! I found the recipe in 1976 in a Middle Eastern cookbook I found at the library of the University where I went to college. I had no idea it was really so simple to make. Just a bit of time to layer the ingredients. We make it once a year at Christmas and then give a lot of it as gifts.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
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0
ROOT BEER FLOAT CAKE

1 18 1/4 oz. box yellow cake mix
1 12 oz. can root beer
1 tsp. vanilla
1/4 cup vegetable oil
3 large eggs

Root Beer Glaze

1/2 cup confectioners' sugar
3 tbsp. root beer
2-3 drops vanilla

Preheat oven to 350°F

Combine all ingredients for cake, beating until smooth. Pour
into greased Bundt pan.

Bake until a toothpick inserted into center of cake comes
out clean (or about 35-40 minutes).

Cool in pan for 10 minutes; run a knife along edges of pan
to loosen. Invert cake to remove from pan and cool
completely on a wire rack.

Combine ingredients for glaze. Pierce top of cake with a
skewer about every 2 inches and drizzle the glaze over the
cake.

Serve cake topped with vanilla ice cream (French Vanilla
Preferred). Butter Pecan ice cream or Maple Walnut also goes
well with this cake!
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Twinkies

MMMMM----------CAKE----------
2 c Flour
1 1/2 c Sugar
1 tb Baking Powder
1/2 ts Salt
1/2 c Vegetable Oil
3/4 c Cold Water
2 ts Vanilla
7 Egg Yolks
7 Egg Whites
1/2 ts Cream of tartar

MMMMM--------FILLING---------
6 tb Flour (rounded)
1 1/2 c Butter & Crisco mixture 1 1/2 c Sugar
1 c Cold Milk (scant)
2 ts Vanilla

*** Cake ***

In a large bowl, mix the first 4 ingredients. Make a well and add the
next 4 ingredients. Beat until smooth with a spoon and set aside. Beat
the egg whites with the cream of tartar until stiff peaks form. Pour
over egg yolk batter and fold in until well beated. Pour in an ungreased
10x14 pan. Bake 45-50 minutes in a 350oF preheated oven. Cool in pan.
Invert in pan with cups under each corner. Cool completely and run a
knife around the edge. Remove and cut in half.

*** Filling ***

Combine the first 3 ingredients and beat on high for 5 minutes,
gradually adding the milk and vanilla. Beat 5 more minutes on high.
Spread between 2 layers. Cut to size (3x1 inch) and wrap separately
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Not sure where to put this, they call it a salad but it is awfully rich so I guess a dessert?





Cookie Salad

•1 (3.4 oz) pkg. instant vanilla pudding
•1 cup of milk
•12 oz of cool whip
•1 (20 oz) can pineapple tidbits, drained
•1 (11 oz) can mandarin oranges, drained
•2 bananas, sliced
•1/2 cup maraschino cherries, halved and well drained
•1 (11.5 oz) pkg. fudge stripped cookies, crushed (save a few if you want to garnish the salad)

1.In a large bowl, whisk together the pudding and milk until well blended. Fold in the cool whip.
2.Then fold in the fruit and crushed cookies and refrigerate for at least one hour. Garnish with reserved cookies if desired.
 
Last edited:

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
APPLE CAKE with CARAMEL SAUCE




5 large Granny Smith apples
½ cup butter (room temperature)
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon baking soda

Peel, core and dice the apples (about pea size...I use the food processor), set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg; beat in vanilla.

Add flour, spices, salt and baking soda to the butter mixture. The batter will be very thick (almost like a cookie batter). Stir in the apples (the moisture from the apples will loosen up the batter).

Spread the batter into a greased 9" x 13" baking dish (I like to use glass) and bake at 350 for 40 to 45 minutes or until the top is golden brown and springs back when lightly touched (my electric oven takes 45 minutes).

Lara's original recipe just said to serve the sauce (recipe below) with the cake, however, I decided to do it a little differently: I removed the cake from oven and let it cool for 15 minutes, then I poked small holes, about every 2", over the entire cake (make sure the holes go deep enough to touch the bottom of the cake pan). NOTE: I used my skinniest meat thermometer to make the small holes. Pour the hot caramel topping over the surface of the cake (it will disappear down into the holes).


EASY CARAMEL TOPPING

In a sauce pan with a heavy bottom, mix ¼ cup butter and ½ cup brown sugar. Cook over medium heat until the butter is melted completely. Slowly add ½ cup heavy cream (careful it will splatter at first) whisking while you add it. Bring this mixture to a LOW boil. Boil and stir for 3 minutes. Pour hot topping over warm cake. Let cake cool before serving
 

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