Ingredients:
1 Tablespoon cream cheese, softened
2 cooked angel food cakes
1 teaspoon raspberry preserves
2 teaspoons butter or margarine, softened
Confectioner’s sugar
Directions:
Spread cream cheese on one slice of cake; spread preserves on second slice. Place slices together, sandwich style. Spread butter on outsides of cake. In a skillet over medium heat, toast cake on both sides until lightly browned and cream cheese is melted. Dust with confectioner’s sugar. Serve immediately.
Friday, February 26, 2010
Peach Angel Food Cake
Yield: 1 tube pan or 2 loaf pans
Ingredients:
1 (18.25 ounce) package angel food cake mix
1 (15 ounce) can diced peaches
Directions:
In large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
Pour into tube pan or 2 loaf pans
Bake according to directions on cake package
If desired, serve with whipped topping
Ingredients:
1 (18.25 ounce) package angel food cake mix
1 (15 ounce) can diced peaches
Directions:
In large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
Pour into tube pan or 2 loaf pans
Bake according to directions on cake package
If desired, serve with whipped topping
Fudge Puddles
Yield: 4 dozen
Ingredients:
½ cup butter, softened
½ cup creamy peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
¾ cup pecan halves
Directions:
Preheat oven to 325 degrees
Sift together flour, baking soda and salt.
Cream butter, peanut butter and white and brown sugars. Mix in egg and ½ teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
---
Ok, forget every peanut blossom recipe I've posted...for that matter forget every peanut blossom recipe ever! This blows all of them out of the water!! YUMMY!!!
Ingredients:
½ cup butter, softened
½ cup creamy peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
¾ cup pecan halves
Directions:
Preheat oven to 325 degrees
Sift together flour, baking soda and salt.
Cream butter, peanut butter and white and brown sugars. Mix in egg and ½ teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
---
Ok, forget every peanut blossom recipe I've posted...for that matter forget every peanut blossom recipe ever! This blows all of them out of the water!! YUMMY!!!
Subscribe to:
Posts (Atom)