Recipes: Desserts
My Mom is known for all her cooking, but everyone lived for her baking. And that is what I really enjoy too! I love to bake and I love that people enjoy my baking so of course this page will contain more recipes then any other. Some are just simple and elegant others are easy and delicious anytime desserts.
Sinful Torte - Cream Puffs with Chocolate Filling - Pumpkin Creme Brulee - Easy & Elegant Chocolate Parfaits - Chocolate Buttermilk Pie- Oatmeal Chocolate Chip Cake - Easy Chocolate Fudge - Chocolate Chip Oatmeal Peanut Butter Cookies - No-Bake Cheesecake - French Vanilla Mousse - Mexican Mousse - Caramel Candy Bars - Applesauce Spice Cake - Coffee Granita - Chocolate Granita - Fruit Granita - Low-Fat Cheese Cake - Toffee Crunch Caramel Cheesecake
Sinful Torte
I have seen this recipe under many names but I call it sinful as it is oh so good.
First Layer: 1 cup unsifted flour, 1/4 cup powdered sugar, 1/2 cup butter or margarine softened, 1 cup finely chopped walnuts (have used almonds too)
Second Layer: 8 oz. package cream cheese - softened, 1 cup powdered sugar, 1 1/2 cups cool whip
Third Layer: 1 1/4 cup sugar, 1/2 cup flour, 1/4 tsp salt, 3 cup whole milk, 4 egg yolks, 3 tbls butter, 1 1/2 tsp vanilla, 3 squares unsweetened chocolate
First Layer: Mix together flour, sugar, butter and walnuts until crumbly. Press in the bottom of a greased 9x13 baking pan. Bake at 350 degrees for 15 to 20 minutes - until lightly brown. Cool.
Second Layer: Beat Cream Cheese and sugar until smooth and fluffy. Fold in half the whipped topping. Spread over cooled crust.
Third Layer: In a medium saucepan combine sugar, flour and salt. Gradually stir in milk and chocolate. Cook until thickened and bubbly. Stir constantly. Reduce heat, cook and stir two minutes. Remove from heat. Separate eggs. Beat yolks slightly in bowl. Stir 1 cup of the mix into the yolks. Return all to saucepan, bring to gentle boil, cook, stir 2 more minutes. Remove from heat - stir in butter and vanilla. Cool slightly before adding over second layer. Cool and then add the rest of the whipped topping. Keep refrigerated until serving.
Oatmeal Chocolate Chip Cake
This is a cake that my Mom has made for years and year. It is a favorite of mine.
1 3/4 cup boiling water
1 cup oatmeal
Combine and set aside
1 cup brown sugar 1 cup granulated sugar
1/2 cup butter
Cream the above ingredients
2 lg eggs - add into the creamed butter and sugar
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon cocoa
Mix together in separate bowl and then gradually add into the creamed mixture.
Pour into ungreased 9x13 (I live in high altitudes so now I grease everything and also I add 1/4 cup more flour and a little milk to make it more cake consistency). Top with 3/4 cup walnuts or pecans and 12 oz of milk chocolate chips (the big treasure chips are the best). Bake in a preheated 350 degree over for 30 minutes.
Cream Puffs with Chocolate Filling
Cream Puffs
1 cup water
½ cup margarine or butter
1 cup all purpose flour
4 eggs
Heat oven to 400 degrees. Heat water and margarine to a rolling boil in a 2-½ quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant ¼ cupfuls about 3 inches apart onto ungreased cookie sheet.
Bake 35 to 40 minutes or until puffed and golden brown. Cool away from draft. Cut off top one-third of each puff and pull out any filaments of soft dough. Fill puffs with chocolate cream filling. Replace tops and dust with powdered sugar. Refrigerate until serving time. Refrigerate any remaining puffs. 12 cream puffs.
Chocolate Cream Filling
1 ¼ cup sugar
½ cup flour
3 cups whole milk
3 squares unsweetened chocolate
4 egg yolks
3 tbls butter
1 ½ tsp. vanilla
In a medium saucepan over medium heat, combine sugar and flour. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Let cool before adding to cream puff.
Easy Chocolate Fudge
This recipes is so easy and I always get compliments on my fudge, but what really made me know it was a good recipes was when my Mom asked me for the recipe. She had really good fudge but she asked for mine and I told her how easy it was she switched recipes and now makes this one. Fudge was something I always thought I would screw up, but this one makes it fail proof at least it was for me.
3 (6-ounce) packages semi-sweet chocolate chips (3 cups)
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract
In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
I have not ever done these variations or made it by microwave but including them anyway.
Notes: Microwave: In 1-quart glass measure, combine chips with sweetened condensed milk and salt. Cook on 100% power (high) 3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
Variations:
Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chips and Sweetened Condensed Milk. Proceed as above.
Milk Chocolate Fudge: Omit 1 (6-oz) package semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
Rocky Road Fudge: Omit 1 (6-ounce) package semi-sweet chocolate chips, salt, nuts, and vanilla. In saucepan, melt chips with Eagle Brand® and 2 tablespoons margarine or butter. In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows. Stir in chocolate mixture. Spread in wax paper-lined 13 x 9-inch pan. Proceed as above. (Makes about 2 3/4 pounds)
Pumpkin Creme Brulee
2 cups heavy cream
1/4 cup light brown sugar
1/4 cup sugar, plus 4 teaspoons
8 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 cup mashed cooked pumpkin
Preheat the oven to 325 degrees F. Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.
In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.
Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.
Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.(If you have a kitchen torch you can use that instead but I don't). Place on small dessert plates and serve.
Chocolate Chip Oatmeal Peanut Butter Cookies
1 c. flour, extra full
1/2 tsp. salt
1/2 tsp. baking powder (for altitude I use 1 tsp)
1/2 tsp. baking soda
Combine dry ingredients in a small bowl
1 stick butter
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 tsp. vanilla extract
1 egg
Combine in a big bowl and mix until creamy.
Add dry ingredients and mix well until creamy.
1 c. raw oatmeal
1 (6 oz.) pkg. chocolate chips
Blend into mixture.
Make into small balls and press flat on ungreased cookie sheet (greased if in altitude) or just drop by moundfuls onto the cookie sheet -- they work either way. Bake at 350 degrees for 10 minutes or until slightly brown. Remove from sheet and cool on rack. Store in refrigerator.
Easy Elegant Chocolate Parfaits
1 cup hot fudge sauce, any brand will do but I use Dove's Chocolate as it is one of my favorites
4 shots chocolate liqueur - again any brand will do but I like Godiva if I can afford it
1 pint chocolate ice cream - I have even used type of chocolate ice cream such as chocolate/chocolate chip & it was even more chocolatey tasty
Whipping Cream or even just a canister of spray whipped cream
Ground cinnamon or cocoa powder, to garnish
Regular cherries or even maraschino cherries
Heat hot fudge sauce in microwave -- remove metal lid and just can heat in jar.
In 4 tall glasses or cocktail glasses such as champagne flutes, layer chocolate liqueur with chocolate ice cream and top with hot fudge, whipped cream, cinnamon or cocoa powder and cherries on top.
Easy Chocolate Buttermilk Pie
1 1/2 cups chocolate chips
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1 cup buttermilk
1 1/2 tablespoons vanilla extract
1 pre-made store-bought (9-inch) deep dish pie crust
Optional for Garnish
Whipped cream
Berries - strawberries or raspberries
Preheat oven to 325 degrees F. Position a rack in the center of the oven.
Place the chocolate chips in a sauce pan or double boiler and melt over low heat, stirring constantly.
In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.
Pour batter into the piecrust; you will have about 1 cup of left-over batter.* Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.
Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with whipped cream & berries just before serving if desired.
*take the 1 cup left and pour into a custard cup and bake for about 30 minutes -- always nice treat saved for later
No-Bake Cheesecake
2/3 cup boiling water
1 pkg. (4-serving size) Flavored Gelatin - any flavor you desire and sugar free works too - lime or raspberry are our favorites
2 container (8 oz.) low fat or Fat Free Cream Cheese, cubed
2 cups thawed COOL WHIP Whipped Topping - fat free is fine and still tasty
Stir boiling water into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl.
Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
French Vanilla Mousse
1 3/4 cups (fat free) milk
1 pkg. vanilla pudding (sugar free - fat free) instant pudding
1/4 cup french vanilla general international foods (sugar free) coffee - dissolved in 1/2 cup of water
1 cup thawed cool whip (fat free)
Dissolve the french vanilla coffee in 1/2 cup of hot water. Let stand for 5 minutes. After it is slightly cooled pour the milk into a large bowl. Add dry pudding mix and the coffee. Beat with wire whisk for 2 minutes. Gently stir in whipped topping. Dish into individual cups.
Refrigerate at least 1 hour or until ready to serve.
Makes 6 servings - 1/2 cup each
Mexican Chocolate Mousse
1/2 cup (sugar free) international instant coffee beverage
1 teaspoons ground cinnamon
2 tablespoons boiling water
2 cups (skim) milk
1 (4 serving) packages chocolate flavored (fat-free sugar-free) instant pudding mix
1/2 of a 16-ounce package frozen (fat-free) whipped topping, thawed
In a large metal bowl, dissolve coffee beverage and cinnamon in boiling water, stirring until completely dissolved. Stir in skim milk.
Whisk in pudding mix; beat for 2 to 3 minutes, until thick and smooth.
Fold in whipped topping. Spoon mixture into 6 small dessert dishes.
Chill for at least 2 hours.
Caramel Candy Bars
1 bag (14 ounces) caramels
1/3 cup milk
2 cups all-purpose flour
2 cups oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter or margarine, softened
1 package (6 ounces) semisweet chocolate chips (1 cup)
1 cup chopped walnuts or dry-roasted peanuts (optional if allergic or doesn't like nut)
Heat oven to 350ºF. Grease rectangular pan, 13x9x2 inches.
Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until smooth.
Stir together flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in butter with fork until mixture is crumbly. Press half of the crumbly mixture in pan.
Bake 10 minutes. Sprinkle chocolate chips and walnuts over baked layer. Drizzle with caramel mixture. Sprinkle with remaining crumbly mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan; cool completely.
For into bars, cut into 9 rows by 6 rows.
Applesauce Spice Cake
3 1/3 cups flour (I have also done 1 1/3 cup whole wheat and 2 cups white and it is very good)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 1/2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
3 extra-large eggs
1 2/3 cups packed dark brown sugar
1 cup vegetable oil
1 tablespoon vanilla extract
1 tablespoon molasses
2 cups unsweetened applesauce
2 tablespoons mayo
optional: 1 1/2 cup walnuts, toasted and coarsely chopped
Make sure all ingredients are room temperature.
Preheat the oven to 350° with a rack in the center of the oven. Coat the sides and center tube of the bundt cake pan with the butter. Toss in the flour and shake the pan to coat the tube surface and sides. Knock out the excess flour. Set aside.
Place flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt into a medium sized bowl. Mix with a fork to be well blended.
Break the eggs into a large mixing bowl. Stir them briefly with a fork to break them up slightly, then add the dark brown sugar. With the mixer on high speed, beat the eggs with the sugar until the mixture is very thick, about 6 minutes. Reduce the mixer speed to medium and beat in the oil, molasses and vanilla. Beat until the mixture is smooth, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture alternately with the applesauce, beginning and ending with the flour mixture. Fold in the walnuts with a rubber spatula. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
Bake for 55 minutes, or until a cake tester inserted into the center of the cake comes out clean. Transfer the pan to a wire rack to cool for 10 minutes, then invert the cake onto the rack. Remove the pan and let the cake cool completely.
The baked cake can be stored at room temperature for about 2 days. Or in refrigerated for up to 1 week. It may also be frozen for up to 3 months. If you want to freeze - wrap the cooled cake securely in plastic wrap, then place it in a freezer-strength recloseable jumbo-size plastic bag. Defrost the cake, in its wrapping, overnight in the refrigerator or at room temperature for 3 to 4 hours.
Makes one 10-inch bundt-style cake; 12 serve
Optional Glaze
1 1/3 cups powdered sugar
3 tablespoons sour cream
1 tablespoon applesauce
1 1/2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
Whisk first 6 ingredients in medium bowl to blend. Let stand until thickened, about 30 minutes. Pour glaze over cake. It can be made 1 day ahead. Cover and keep at room temperature.
Coffee Granita (x2)
Simple Recipe:
2 cups coffee
1/3 cup sugar
Whipped cream in a can or tub
In a bowl combine the coffee and sugar. Mix until the sugar dissolves. Transfer mixture to a baking dish. Put in freezer and freeze until ice granules start to form around the edges (30 minutes to 1 hour). With a fork, stir and break up the granules. Freeze again and stir every 20 minutes or so until the mixture becomes and icy slush (about 2 hours). Serve in shallow wide-mouthed glasses or ice cream bowls -- top with whipped cream.
Fancier Recipe:
2 cups brewed coffee
1/3 cup sugar, plus another for whip cream 1 tablespoon
1/2 cup heavy cream
1 tablespoon almond or chocolate liqueur
Dark chocolate bar - shaved
In a bowl, combine the coffee and 1/3 cup of sugar, and stir until the sugar is dissolved. Pour into a shallow baking dish and freeze until ice granules start to form around the edges (30 minutes to 1 hour). With a fork, stir and break up the granules. Freeze and stir every 20 minutes until the mixture becomes an icy slush, about 2 hours. Cover and keep frozen until ready to serve.
In a medium bowl, whip the cream until soft peaks start to form. Add the remaining tablespoon of sugar and the liqueur and beat until just stiff.
To serve, scoop the granita into shallow wide-mouthed glasses or ice cream bowls -- top each serving with the sweetened whip cream and some chocolate shavings.
Chocolate Granita
1/4 cup sugar
2 cup water
1 teaspoon vanilla extract
7 oz bittersweet chocolate finely chopped
2 tablespoons cocoa
1/2 cup heavy cream
1 tablespoon almond or chocolate liqueur
Heat the sugar and water in a saucepan over medium heat, stirring occasionally to dissolve the sugar. Bring the mixture to a boil, then reduce the heat and simmer 10 minutes. Remove the saucepan from the heat and whisk in the chocolate, vanilla and cocoa, stirring until the chocolate is completely melted. Pour into a shallow baking dish and freeze until ice granules start to form around the edges (30 minutes to 1 hour). With a fork, stir and break up the granules. Freeze and stir every 20 minutes until the mixture becomes an icy slush, about 2 hours. Cover and keep frozen until ready to serve
In a medium bowl, whip the cream until soft peaks start to form. Add the liqueur and beat until just stiff. Spoon or scoop the granita into dessert or parfait glasses and top with whipped cream. This recipe yields 4 to 6 servings.
Fruit Granita
1 cup orange juice
3/4 cup water
1/2 cup honey
1/4 cup sugar
1 tsp grated orange peel
1 pack strawberries - (16 oz) hulled, and quartered - (about 3 cups)
1 pint raspberries
Heat the sugar and water in a saucepan over medium heat, stirring occasionally to dissolve the sugar. Remove from heat add orange juice, honey, and orange peel in blender. Add half of strawberries and half of raspberries; puree until almost smooth. Add remaining berries; puree until smooth. Pour mixture out onto 13- by 9- by 2-inch baking pan. Freeze until ice granules start to form around the edges (30 minutes to 1 hour). With a fork, stir and break up the granules. Freeze and stir every 20 minutes until the mixture becomes an icy slush, about 2 hours. Cover and keep frozen until ready to serve. Spoon or scoop the granita into dessert or parfait glasses and top with whipped cream. This recipe yields 8 servings.
Toffee Crunch Carmel Cheesecake
I love cheesecake but this is one of my favorite ways to have it. To make it even more special serve it with some baked apple slices or spiced roasted pears.
Gingersnap crust:
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies -- I usually just grind them in my food processor.
5 tablespoons butter, melted (unsalted works good because the gingersnaps have some salt in them)
2 tablespoons packed golden brown sugar
Cheesecake:
4 8-ounce packages cream cheese - make sure they are room temperature before starting
1 cup packed golden brown sugar
2 tablespoons butter -- melted
5 large eggs
1 teaspoon vanilla extract
Caramel topping:
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon lemon juice
1 cup heavy whipping cream
4 English toffee candy bars (such as Heath or Skor) -- chopped (again I do them usually in the food processor just pulse it until very small chunks)
For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken -- 10 minutes. Cool crust. Maintain oven temperature.
For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan oven. Then place a large casserole dish with water in the oven. It is suppose to help cut down the cracking on the top of the cheesecake. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from oven and place hot cheesecake uncovered in refrigerator overnight.
For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and using a heat resistant spatula scraping the sides down, about 9 minutes. Add cream -- mixture will bubble. Reduce heat to medium-low and simmer until reduced to a little more then 1 cup, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
Spoon caramel over top of cake just to edges - do not allow caramel to drip down sides or it will make it harder to get out of pan. Garnish with chopped English toffee...some times I just sprinkle all over or just spoon the toffee on the edges and then melt a little bit of semi-sweet chocolate and drizzle it over the caramel. Chill at least 2 hours and up to 6 hours.
Run knife around pan sides to loosen cake; release pan sides. Makes 10 to 12 servings.
Sinful Torte - Cream Puffs with Chocolate Filling - Pumpkin Creme Brulee - Easy & Elegant Chocolate Parfaits - Chocolate Buttermilk Pie- Oatmeal Chocolate Chip Cake - Easy Chocolate Fudge - Chocolate Chip Oatmeal Peanut Butter Cookies - No-Bake Cheesecake - French Vanilla Mousse - Mexican Mousse - Caramel Candy Bars - Applesauce Spice Cake - Coffee Granita - Chocolate Granita - Fruit Granita - Low-Fat Cheese Cake - Toffee Crunch Caramel Cheesecake
Sinful Torte
I have seen this recipe under many names but I call it sinful as it is oh so good.
First Layer: 1 cup unsifted flour, 1/4 cup powdered sugar, 1/2 cup butter or margarine softened, 1 cup finely chopped walnuts (have used almonds too)
Second Layer: 8 oz. package cream cheese - softened, 1 cup powdered sugar, 1 1/2 cups cool whip
Third Layer: 1 1/4 cup sugar, 1/2 cup flour, 1/4 tsp salt, 3 cup whole milk, 4 egg yolks, 3 tbls butter, 1 1/2 tsp vanilla, 3 squares unsweetened chocolate
First Layer: Mix together flour, sugar, butter and walnuts until crumbly. Press in the bottom of a greased 9x13 baking pan. Bake at 350 degrees for 15 to 20 minutes - until lightly brown. Cool.
Second Layer: Beat Cream Cheese and sugar until smooth and fluffy. Fold in half the whipped topping. Spread over cooled crust.
Third Layer: In a medium saucepan combine sugar, flour and salt. Gradually stir in milk and chocolate. Cook until thickened and bubbly. Stir constantly. Reduce heat, cook and stir two minutes. Remove from heat. Separate eggs. Beat yolks slightly in bowl. Stir 1 cup of the mix into the yolks. Return all to saucepan, bring to gentle boil, cook, stir 2 more minutes. Remove from heat - stir in butter and vanilla. Cool slightly before adding over second layer. Cool and then add the rest of the whipped topping. Keep refrigerated until serving.
Oatmeal Chocolate Chip Cake
This is a cake that my Mom has made for years and year. It is a favorite of mine.
1 3/4 cup boiling water
1 cup oatmeal
Combine and set aside
1 cup brown sugar 1 cup granulated sugar
1/2 cup butter
Cream the above ingredients
2 lg eggs - add into the creamed butter and sugar
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon cocoa
Mix together in separate bowl and then gradually add into the creamed mixture.
Pour into ungreased 9x13 (I live in high altitudes so now I grease everything and also I add 1/4 cup more flour and a little milk to make it more cake consistency). Top with 3/4 cup walnuts or pecans and 12 oz of milk chocolate chips (the big treasure chips are the best). Bake in a preheated 350 degree over for 30 minutes.
Cream Puffs with Chocolate Filling
Cream Puffs
1 cup water
½ cup margarine or butter
1 cup all purpose flour
4 eggs
Heat oven to 400 degrees. Heat water and margarine to a rolling boil in a 2-½ quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant ¼ cupfuls about 3 inches apart onto ungreased cookie sheet.
Bake 35 to 40 minutes or until puffed and golden brown. Cool away from draft. Cut off top one-third of each puff and pull out any filaments of soft dough. Fill puffs with chocolate cream filling. Replace tops and dust with powdered sugar. Refrigerate until serving time. Refrigerate any remaining puffs. 12 cream puffs.
Chocolate Cream Filling
1 ¼ cup sugar
½ cup flour
3 cups whole milk
3 squares unsweetened chocolate
4 egg yolks
3 tbls butter
1 ½ tsp. vanilla
In a medium saucepan over medium heat, combine sugar and flour. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Let cool before adding to cream puff.
Easy Chocolate Fudge
This recipes is so easy and I always get compliments on my fudge, but what really made me know it was a good recipes was when my Mom asked me for the recipe. She had really good fudge but she asked for mine and I told her how easy it was she switched recipes and now makes this one. Fudge was something I always thought I would screw up, but this one makes it fail proof at least it was for me.
3 (6-ounce) packages semi-sweet chocolate chips (3 cups)
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract
In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
I have not ever done these variations or made it by microwave but including them anyway.
Notes: Microwave: In 1-quart glass measure, combine chips with sweetened condensed milk and salt. Cook on 100% power (high) 3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
Variations:
Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chips and Sweetened Condensed Milk. Proceed as above.
Milk Chocolate Fudge: Omit 1 (6-oz) package semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
Rocky Road Fudge: Omit 1 (6-ounce) package semi-sweet chocolate chips, salt, nuts, and vanilla. In saucepan, melt chips with Eagle Brand® and 2 tablespoons margarine or butter. In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows. Stir in chocolate mixture. Spread in wax paper-lined 13 x 9-inch pan. Proceed as above. (Makes about 2 3/4 pounds)
Pumpkin Creme Brulee
2 cups heavy cream
1/4 cup light brown sugar
1/4 cup sugar, plus 4 teaspoons
8 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 cup mashed cooked pumpkin
Preheat the oven to 325 degrees F. Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.
In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.
Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.
Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.(If you have a kitchen torch you can use that instead but I don't). Place on small dessert plates and serve.
Chocolate Chip Oatmeal Peanut Butter Cookies
1 c. flour, extra full
1/2 tsp. salt
1/2 tsp. baking powder (for altitude I use 1 tsp)
1/2 tsp. baking soda
1 stick butter
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 tsp. vanilla extract
1 egg
Combine in a big bowl and mix until creamy.
Add dry ingredients and mix well until creamy.
1 c. raw oatmeal
1 (6 oz.) pkg. chocolate chips
Blend into mixture.
Make into small balls and press flat on ungreased cookie sheet (greased if in altitude) or just drop by moundfuls onto the cookie sheet -- they work either way. Bake at 350 degrees for 10 minutes or until slightly brown. Remove from sheet and cool on rack. Store in refrigerator.
Easy Elegant Chocolate Parfaits
1 cup hot fudge sauce, any brand will do but I use Dove's Chocolate as it is one of my favorites
4 shots chocolate liqueur - again any brand will do but I like Godiva if I can afford it
1 pint chocolate ice cream - I have even used type of chocolate ice cream such as chocolate/chocolate chip & it was even more chocolatey tasty
Whipping Cream or even just a canister of spray whipped cream
Ground cinnamon or cocoa powder, to garnish
Regular cherries or even maraschino cherries
Heat hot fudge sauce in microwave -- remove metal lid and just can heat in jar.
In 4 tall glasses or cocktail glasses such as champagne flutes, layer chocolate liqueur with chocolate ice cream and top with hot fudge, whipped cream, cinnamon or cocoa powder and cherries on top.
Easy Chocolate Buttermilk Pie
1 1/2 cups chocolate chips
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1 cup buttermilk
1 1/2 tablespoons vanilla extract
1 pre-made store-bought (9-inch) deep dish pie crust
Optional for Garnish
Whipped cream
Berries - strawberries or raspberries
Preheat oven to 325 degrees F. Position a rack in the center of the oven.
Place the chocolate chips in a sauce pan or double boiler and melt over low heat, stirring constantly.
In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.
Pour batter into the piecrust; you will have about 1 cup of left-over batter.* Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.
Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with whipped cream & berries just before serving if desired.
*take the 1 cup left and pour into a custard cup and bake for about 30 minutes -- always nice treat saved for later
No-Bake Cheesecake
2/3 cup boiling water
1 pkg. (4-serving size) Flavored Gelatin - any flavor you desire and sugar free works too - lime or raspberry are our favorites
2 container (8 oz.) low fat or Fat Free Cream Cheese, cubed
2 cups thawed COOL WHIP Whipped Topping - fat free is fine and still tasty
Stir boiling water into gelatin in large bowl at least 2 min. until gelatin is completely dissolved. Cool 5 min. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl.
Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
French Vanilla Mousse
1 3/4 cups (fat free) milk
1 pkg. vanilla pudding (sugar free - fat free) instant pudding
1/4 cup french vanilla general international foods (sugar free) coffee - dissolved in 1/2 cup of water
1 cup thawed cool whip (fat free)
Dissolve the french vanilla coffee in 1/2 cup of hot water. Let stand for 5 minutes. After it is slightly cooled pour the milk into a large bowl. Add dry pudding mix and the coffee. Beat with wire whisk for 2 minutes. Gently stir in whipped topping. Dish into individual cups.
Refrigerate at least 1 hour or until ready to serve.
Makes 6 servings - 1/2 cup each
Mexican Chocolate Mousse
1/2 cup (sugar free) international instant coffee beverage
1 teaspoons ground cinnamon
2 tablespoons boiling water
2 cups (skim) milk
1 (4 serving) packages chocolate flavored (fat-free sugar-free) instant pudding mix
1/2 of a 16-ounce package frozen (fat-free) whipped topping, thawed
In a large metal bowl, dissolve coffee beverage and cinnamon in boiling water, stirring until completely dissolved. Stir in skim milk.
Whisk in pudding mix; beat for 2 to 3 minutes, until thick and smooth.
Fold in whipped topping. Spoon mixture into 6 small dessert dishes.
Chill for at least 2 hours.
Caramel Candy Bars
1 bag (14 ounces) caramels
1/3 cup milk
2 cups all-purpose flour
2 cups oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup butter or margarine, softened
1 package (6 ounces) semisweet chocolate chips (1 cup)
1 cup chopped walnuts or dry-roasted peanuts (optional if allergic or doesn't like nut)
Heat oven to 350ºF. Grease rectangular pan, 13x9x2 inches.
Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until smooth.
Stir together flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in butter with fork until mixture is crumbly. Press half of the crumbly mixture in pan.
Bake 10 minutes. Sprinkle chocolate chips and walnuts over baked layer. Drizzle with caramel mixture. Sprinkle with remaining crumbly mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan; cool completely.
For into bars, cut into 9 rows by 6 rows.
Applesauce Spice Cake
3 1/3 cups flour (I have also done 1 1/3 cup whole wheat and 2 cups white and it is very good)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 1/2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
3 extra-large eggs
1 2/3 cups packed dark brown sugar
1 cup vegetable oil
1 tablespoon vanilla extract
1 tablespoon molasses
2 cups unsweetened applesauce
2 tablespoons mayo
optional: 1 1/2 cup walnuts, toasted and coarsely chopped
Make sure all ingredients are room temperature.
Preheat the oven to 350° with a rack in the center of the oven. Coat the sides and center tube of the bundt cake pan with the butter. Toss in the flour and shake the pan to coat the tube surface and sides. Knock out the excess flour. Set aside.
Place flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt into a medium sized bowl. Mix with a fork to be well blended.
Break the eggs into a large mixing bowl. Stir them briefly with a fork to break them up slightly, then add the dark brown sugar. With the mixer on high speed, beat the eggs with the sugar until the mixture is very thick, about 6 minutes. Reduce the mixer speed to medium and beat in the oil, molasses and vanilla. Beat until the mixture is smooth, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture alternately with the applesauce, beginning and ending with the flour mixture. Fold in the walnuts with a rubber spatula. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
Bake for 55 minutes, or until a cake tester inserted into the center of the cake comes out clean. Transfer the pan to a wire rack to cool for 10 minutes, then invert the cake onto the rack. Remove the pan and let the cake cool completely.
The baked cake can be stored at room temperature for about 2 days. Or in refrigerated for up to 1 week. It may also be frozen for up to 3 months. If you want to freeze - wrap the cooled cake securely in plastic wrap, then place it in a freezer-strength recloseable jumbo-size plastic bag. Defrost the cake, in its wrapping, overnight in the refrigerator or at room temperature for 3 to 4 hours.
Makes one 10-inch bundt-style cake; 12 serve
Optional Glaze
1 1/3 cups powdered sugar
3 tablespoons sour cream
1 tablespoon applesauce
1 1/2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
Whisk first 6 ingredients in medium bowl to blend. Let stand until thickened, about 30 minutes. Pour glaze over cake. It can be made 1 day ahead. Cover and keep at room temperature.
Coffee Granita (x2)
Simple Recipe:
2 cups coffee
1/3 cup sugar
Whipped cream in a can or tub
In a bowl combine the coffee and sugar. Mix until the sugar dissolves. Transfer mixture to a baking dish. Put in freezer and freeze until ice granules start to form around the edges (30 minutes to 1 hour). With a fork, stir and break up the granules. Freeze again and stir every 20 minutes or so until the mixture becomes and icy slush (about 2 hours). Serve in shallow wide-mouthed glasses or ice cream bowls -- top with whipped cream.
Fancier Recipe:
2 cups brewed coffee
1/3 cup sugar, plus another for whip cream 1 tablespoon
1/2 cup heavy cream
1 tablespoon almond or chocolate liqueur
Dark chocolate bar - shaved
In a bowl, combine the coffee and 1/3 cup of sugar, and stir until the sugar is dissolved. Pour into a shallow baking dish and freeze until ice granules start to form around the edges (30 minutes to 1 hour). With a fork, stir and break up the granules. Freeze and stir every 20 minutes until the mixture becomes an icy slush, about 2 hours. Cover and keep frozen until ready to serve.
In a medium bowl, whip the cream until soft peaks start to form. Add the remaining tablespoon of sugar and the liqueur and beat until just stiff.
To serve, scoop the granita into shallow wide-mouthed glasses or ice cream bowls -- top each serving with the sweetened whip cream and some chocolate shavings.
Chocolate Granita
1/4 cup sugar
2 cup water
1 teaspoon vanilla extract
7 oz bittersweet chocolate finely chopped
2 tablespoons cocoa
1/2 cup heavy cream
1 tablespoon almond or chocolate liqueur
Heat the sugar and water in a saucepan over medium heat, stirring occasionally to dissolve the sugar. Bring the mixture to a boil, then reduce the heat and simmer 10 minutes. Remove the saucepan from the heat and whisk in the chocolate, vanilla and cocoa, stirring until the chocolate is completely melted. Pour into a shallow baking dish and freeze until ice granules start to form around the edges (30 minutes to 1 hour). With a fork, stir and break up the granules. Freeze and stir every 20 minutes until the mixture becomes an icy slush, about 2 hours. Cover and keep frozen until ready to serve
In a medium bowl, whip the cream until soft peaks start to form. Add the liqueur and beat until just stiff. Spoon or scoop the granita into dessert or parfait glasses and top with whipped cream. This recipe yields 4 to 6 servings.
Fruit Granita
1 cup orange juice
3/4 cup water
1/2 cup honey
1/4 cup sugar
1 tsp grated orange peel
1 pack strawberries - (16 oz) hulled, and quartered - (about 3 cups)
1 pint raspberries
Heat the sugar and water in a saucepan over medium heat, stirring occasionally to dissolve the sugar. Remove from heat add orange juice, honey, and orange peel in blender. Add half of strawberries and half of raspberries; puree until almost smooth. Add remaining berries; puree until smooth. Pour mixture out onto 13- by 9- by 2-inch baking pan. Freeze until ice granules start to form around the edges (30 minutes to 1 hour). With a fork, stir and break up the granules. Freeze and stir every 20 minutes until the mixture becomes an icy slush, about 2 hours. Cover and keep frozen until ready to serve. Spoon or scoop the granita into dessert or parfait glasses and top with whipped cream. This recipe yields 8 servings.
Toffee Crunch Carmel Cheesecake
I love cheesecake but this is one of my favorite ways to have it. To make it even more special serve it with some baked apple slices or spiced roasted pears.
Gingersnap crust:
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies -- I usually just grind them in my food processor.
5 tablespoons butter, melted (unsalted works good because the gingersnaps have some salt in them)
2 tablespoons packed golden brown sugar
Cheesecake:
4 8-ounce packages cream cheese - make sure they are room temperature before starting
1 cup packed golden brown sugar
2 tablespoons butter -- melted
5 large eggs
1 teaspoon vanilla extract
Caramel topping:
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon lemon juice
1 cup heavy whipping cream
4 English toffee candy bars (such as Heath or Skor) -- chopped (again I do them usually in the food processor just pulse it until very small chunks)
For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken -- 10 minutes. Cool crust. Maintain oven temperature.
For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan oven. Then place a large casserole dish with water in the oven. It is suppose to help cut down the cracking on the top of the cheesecake. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from oven and place hot cheesecake uncovered in refrigerator overnight.
For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and using a heat resistant spatula scraping the sides down, about 9 minutes. Add cream -- mixture will bubble. Reduce heat to medium-low and simmer until reduced to a little more then 1 cup, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
Spoon caramel over top of cake just to edges - do not allow caramel to drip down sides or it will make it harder to get out of pan. Garnish with chopped English toffee...some times I just sprinkle all over or just spoon the toffee on the edges and then melt a little bit of semi-sweet chocolate and drizzle it over the caramel. Chill at least 2 hours and up to 6 hours.
Run knife around pan sides to loosen cake; release pan sides. Makes 10 to 12 servings.
