Desserts (Cakes - Cookies - Pies - Etc.)

[judyb57]

Hawaiian Wedding Cake II

Ingredients

1 (18.25 ounce) package yellow cake mix
2 (20 ounce) cans crushed pineapple, drained
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 (10 ounce) jar maraschino cherries

Directions

Prepare and bake cake mix according to package [hide]Directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.

 

[judyb57]

Strawberry Cupcakes with Cheesecake Filling


Ingredients:


Cupcakes:
1 strawberry cake mix
2/3 C yogurt (or sour cream)
1/2 C oil
1/2 C water
2 eggs


Filling:
8 ounces cream cheese
6 ounces vanilla flavored yogurt
1/4 C sugar


Frosting:
8 ounces cream cheese
1/2 C strawberry preserves
1 C powdered sugar


Directions:

Preheat oven to 350 degrees; grease cupcake pans or line with paper wrappers. This recipe made sixteen cupcakes.

In a large bowl, mix together the cake mix, yogurt, oil, water and eggs.

Spoon batter into prepared cupcake pans, fill about 2/3 full; set aside.

Cream together the cream cheese, vanilla flavored yogurt and sugar.

Take a small spoonful of mixture and drop it into the center of each cupcake batter. (Do not push the mixture down, it will sink into the cupcakes during baking.)

Bake for 20-23 minutes or until the edges are golden brown. (A toothpick inserted into the center will not come out clean due to the cheesecake filling.)

Allow to cool in pan for five minutes then remove from pan and continue to let cool. While the cupcakes are cooling make the frosting by creaming together the cream cheese, preserves and powdered sugar. (If you have any extra cheesecake filling toss it in too so you don't waste it.)

Once the cupcakes are completely cooled, frost with the strawberry cream cheese frosting and sprinkle on some colored sugar.

 

[vixen777]

Ohhhhh man that looks so good!!

 

[judyb57]

Sinfully Easy Chocolate Eclair Cake:

2 - (3.5 ounce) packages instant vanilla or french vanilla pudding mix
1 - (8 ounce) container frozen whipped topping (cool whip), thawed
3 - cups milk, whole, 2% or skim
1 - (16 ounce) package graham crackers
1 - (16 ounce) tub prepared chocolate cake frosting

Pour the dry pudding mix into a medium size bowl and measure out 3 Cups of milk. Pour into the bowl and whisk the pudding until blended and begins to thicken. If you don't have a whisk a spoon works just as good. add the thawed cool whip and gently fold into the pudding mixture. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers.

Top with another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers. Now it is time for the frosting. I put my chocolate frosting in the microwave for just a bit on defrost!! don't choose cook or you will have a clumpy mess.

Microwave it for about 20 -30 seconds just to get it nice, smooth and pourable. Pour the frosting over the whole cake and spread it all around up to the edges of the pan. Chill cake for 6-12 hours and then serve. You want it to be soft just like a true eclair.

 

[lleonschneider]

I must show it to my wife

 

[judyb57]

There are lots of great recipes in here

 

[CareyG]

They all look so good and soooo easy!! ​

 

[judyb57]

Pecan Caramel Clusters

Yield: 12 servings

1 c Cream; Light
1 c Sugar
1/2 c Light Corn Syrup; Karo
1/4 ts Salt
3 tb Butter Or Regular Margarine
1/2 ts Vanilla
2 1/2 c Pecans; Chopped
6 oz Chocolate Chips; Semi-Sweet

Heat the light cream in a heavy 2-quart saucepan to lukewarm (110
degrees F.).

Reserve 1/2 c cream and set it aside.

Add the sugar, corn syrup and salt to the remaining 1/2 cup of cream in the
saucepan.

Cook over medium heat, stirring constantly, until the
mixture boils.

Slow stir in the reserved cream.

Cook, stirring constantly, for 5 minutes.

Stir in the butter, 1 tsp at a time, stirring constantly.

Cook over low heat, stirring constantly, until the mixture reaches the soft ball stage, (234 Degrees F.) on the
candy thermometer.

Remove from the heat and stir in the vanilla.

Arrange the pecans on a waxed-paper lined baking sheet.

Drop the mixture by teaspoonfuls onto the pecans.

As the clusters cool, remove with a metal spatula to another waxed-paper lined baking
sheet.

Push the remaining pecans together and repeat until all of the candy mixture is used.

If the mixture becomes too thick, heat over low heat.

Melt the chocolate chips over hot water and stir until smooth.

Spread on the top of each pecan cluster.

Let stand until the chocolate is set and store the candies in a cool place.

Makes about 4 dozen.

 

[judyb57]

Gooey Chewy Chocolate Chip Cookie Recipe

• 2 1/4 c All-purpose flour
• 1 ts Baking soda
• 1 ts Salt
• 1 c Butter -- softened
• 3/4 c Granulated sugar
• 3/4 cn Brown sugar, packed
• 2 ts Vanilla
• 2 Extra large eggs
• 24 oz Chocolate chips -- (2 Packages)

Preheat oven to 375F. Combine flour, baking soda, and salt in a bowl,
set aside. Cream together butter, granulated sugar, brown sugar, and
vanilla. Do not over beat mixture. Add eggs one at a time, combining
well after each addition. Gradually stir in flour mixture. Stir in
chocolate chips, in 2 or 3 additions, mixing well.
Drop by rounded tablespoon onto ungreased cookie sheets. Bake for
approximately 10 minutes, until lightly browned and centers have just
set - they should look almost a bit underdone. Let stand for 10 to 15
minutes to cool before moving to wire racks to finish cooling.

yield: 36 Chocolate Chip Cookies

 

[CareyG]

Apple Cobbler Recipe

INGREDIENTS

Filling ingredients:

• 1/4 cup sugar (or more, up to 1/2 cup, to taste)
• 1 1/2 Tbsp flour
• 1/2 teaspoon cinnamon
• 4 Tbsp (1/4 cup) unsalted butter
• 3 lbs. tart apples (such as granny smith), peeled, cored, and sliced (about 6 large apples)
• 3 Tbsp fresh lemon juice
• 1 teaspoon vanilla extract

Crust ingredients:

• 2 cups flour
• 1/4 cup sugar
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 Tbsp unsalted butter, chilled and cut into small pieces
• 2 Tbsp coarsely chopped crystallized ginger
• Zest of one orange
• 1 cup heavy cream, plus more for glaze

METHOD

1 Filling directions: Melt the butter in a large sauté pan over medium heat. Stir in apple slices, lemon juice, cinnamon, sugar and flour. Cover partially and cook until just tender, about 10 minutes. Stir in vanilla. Transfer to buttered 10" pie dish. (This recipe has the crust only on the top).

2 Crust directions: In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender or your fingertips until mixture resembles fine crumbs. Stir in ginger. Stir orange zest into cream; then, using a fork, stir cream into flour until the doug holds together. Gather dough into a ball; knead briefly then roll out to a little larger than pie dish. Transfer to dish; trim off excess. Score the center so the steam can escape while baking. Brush with cream.

3 Bake 10 minutes in a 450ºF (230°C) oven. Reduce heat to 375ºF (190°C) and bake 20-25 minutes. Serve warm with whipped cream.



Yield: Serves 6-8
​

 

[CareyG]

 

[CareyG]

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

 

[CareyG]

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

 

[judyb57]

Oh my gosh, that apple one looks yummy!! I have zucchini to use today so I will be making zucchini bread so other stuff will have to wait

 

[CareyG]

Oh my gosh, that apple one looks yummy!! I have zucchini to use today so I will be making zucchini bread so other stuff will have to wait

I LOVE zucchini bread!! ​

 

[sorcer3ss]

That sounds interesting Judy, never heard of zucchini bread before.

 

[CareyG]

Apple Carrot Cupcake


INGREDIENTS

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 teaspoons unsweetened cocoa powder
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 cup vegetable oil (light olive oil, canola oil, grapeseed oil)
• 4 large eggs, lightly beaten
• 1 1/2 cups packed coarsely grated carrots (about 3 medium)
• 1 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
• 1 cup coarsely chopped pecans (or walnuts)

• 5 ounce fresh, mild chèvre (goat cheese), at room temperature
• 4 ounces cream cheese, at room temperature
• 1 Tbsp unsalted butter, at room temperature
• 1/2 teaspoon vanilla extract
• 1 cups powdered sugar

METHOD

1 Preheat oven to 350° and place rack in the center of the oven.
2 In a large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in oil and eggs. Stir in carrots, apples, and pecans.
3 Set aluminum or paper cupcake holders in muffin tins. Spoon the batter into the cupcake paper cups, three-quarters of the way to the top. Bake approximately 20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
4 Beat goat cheese, cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.
Once cupcakes are cool, apply frosting.

 

[CareyG]

Butter Pecan Ice Cream


INGREDIENTS

• 6 large egg yolks
• 6 Tbsp butter
• 1 cup brown sugar
• 1/4 teaspoon salt
• 2 cups heavy cream
• 2 cups whole milk
• 1 teaspoon vanilla
• 1 cup pecansSpecial equipment needed
  An ice cream maker
  
  , or a KitchenAid mixer with an ice cream attachment

METHOD

1 In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended. Set aside.

2 Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.

3 In a medium thick-bottomed saucepan on medium heat, melt the butter cook it, stirring constantly, until it just begins to brown. Add the brown sugar and salt. Stir until the sugar completely melts.
4 Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved. Do not let boil or the mixture may curdle.
5 Whisk in hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate. Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.
6 Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.

7 Pour the custard through the sieve and stir it into the cream. Add vanilla and stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.

8 While the mixture is chilling, preheat the oven to 350°F. Lay out the pecans on a roasting pan in a single layer. Bake for 6 minutes, until lightly toasted. Let cool. Once cool, roughly chop the pecans and set aside. Note, if you want an extra punch to this ice cream, brush the pecans with melted butter and sprinkle with salt before roasting.
9 Once the ice cream mixture is thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.

10 Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the chopped pecans. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.









Yield: Makes 1 1/2 quarts.

 

[CareyG]

[h=1]Chocolate Zucchini Cake[/h]
[h=3]INGREDIENTS[/h]

• 2 1/2 cups regular all-purpose flour, unsifted
• 1/2 cup cocoa
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup soft butter
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 teaspoons grated orange peel
• 2 cups coarsely shredded zucchini
• 1/2 cup milk
• 1 cup chopped walnuts or pecans
• Glaze (directions follow)

[h=3]METHOD[/h]Preheat the oven to 350°F.
1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings.

 

[CareyG]

[h=1]Cinnamon Sticky Buns[/h]
[h=3]INGREDIENTS[/h]Dough:

• 1/4 cup warm water (105° to 115°)
• 1 (1/4-ounce) package active dry yeast
• 1/3 cup sugar
• 3/4 cup milk
• 4 Tbsp. unsalted butter, plus more for greasing
• 3 large egg yolks
• 1 Tbsp. finely grated orange zest
• 1 1/4 teaspoon. salt
• 4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:

• 1/2 cup firmly packed light brown sugar
• 1 Tbsp. ground cinnamon
• 4 Tbsp. unsalted butter

Topping:

• 3/4 cup firmly packed light brown sugar
• 4 Tbsp. unsalted butter
• 3 Tbsp. honey
• 1 Tbsp. light corn syrup
• 1 1/2 cups (6 ounces) coarsely chopped pecans

[h=3]METHOD[/h]1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Here's a good photo and description of what the yeast should look like after several minutes.
Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

2 Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
3 Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

4 Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.

5 Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
6 Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.