I haven't tried either recipe yet, but they both sound tasty!
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Fresh Peach Dumplings Served with Hard Sauce
By: MARYBAKEWELL (allrecipes.com)
"This is fresh peaches wrapped in a rich flakey dough, and topped with a teaspoon of hard sauce after baked. No sugar is used on the peaches, just the sauce. Sugar free ice cream could be used instead of hard sauce."
Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 1 Hr
Original Recipe Yield 6 dumplings
Ingredients
2 cups all-purpose flour
1 teaspoon salt
3/4 cup butter flavored shortening
5 tablespoons ice water
6 fresh peaches - peeled, pitted and halves
1/4 cup butter, softened
1 egg
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 pinch salt
2 cups confectioners' sugar
Directions
In a medium bowl, stir together the flour and salt. Cut in the butter flavored shortening using your hands or a pastry blender until the mixture resembles coarse crumbs. Sprinkle the ice water over the dough, and stir until the mixture comes together. Knead the dough briefly, then divide into 6 pieces.
Preheat the oven to 375 degrees F (190 degrees C).
On a lightly floured surface roll out each piece of dough into a thin circle. Place two peach halves together, and wrap in each circle of dough, sealing at the top. Place the dumplings onto an ungreased baking sheet.
Bake dumplings for 30 minutes in the preheated oven, or until golden brown. While the dumplings are baking, make the sauce. In a medium bowl, mix together the butter, egg, nutmeg, vanilla and salt using an electric mixer on low speed. Gradually mix in the confectioners' sugar. Spoon over warm dumplings.
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Peach Dumplings
By: Bettiann (allrecipes.com)
"My dad used to make the best Peach Dumplings. Some people make them with a bread dough. My Dad made his with a potato dough. The peach was wrapped in the dough and dropped into boiling water to cook. When they were served you would cut them up and sprinkle them with crushed vanilla wafers, sugar and melted butter. We ate them as a meal even though they sound like a desert. Again, different ways to serve them my friend's mother sprinkled hers with ricotta cheese and sugar."
Prep Time: 2 Hrs
Cook Time: 20 Min
Ready In: 2 Hrs 20 Min
Original Recipe Yield 10 dumplings
Ingredients
8 potatoes - peeled and cubed
1 egg
5 cups all-purpose flour
10 firm ripe peaches
1 cup white sugar
1/2 cup butter, melted
1 (16 ounce) package vanilla wafers, crushed
Directions
Place the potatoes in a pot with enough water to cover. Bring to a boil over medium-high heat, and cook until tender. Remove from heat, drain, and put through a ricer or mash.
Place the riced potatoes onto a large clean work surface. Crack the egg over the top, then gradually work in the flour with your hands until you get a nice stiff dough. You may not need to use all of the flour, or you may need to use more. This could take as long as 30 minutes, or just seem like it. Let the dough rest for a minute before rolling.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. You may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or smaller depending on the size of your peaches. Wrap each peach in a square of dough, and pinch all of the seams to seal it in.
Bring a large pot of water to a boil. Place the peach dumplings into the water. The peach should be as close to covered with the water as it can get. We usually had 2 or 3 pots with boiling water because you can only fit about 3 to 4 peaches per pot. Boil for 20 minutes, rotating after 10 for even cooking. Remove from water using tongs or a large slotted spoon.
To serve, place a peach dumpling onto a plate, and cut it up. Remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.
FOOTNOTE -Peach dumplings are a lot of work, but can be frozen whole after cooking, and are even better reheated, so make extras. To reheat, my dad would melt lots of butter in a fry pan. Cut the peach dumpling in half, remove the pit and fry until hot. Flipping once if you choose. The edges that touch the fry pan get a nice crispy brown. Yum!
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Wednesday, August 18, 2010
Friday, July 30, 2010
Berry Pot Pies
Prep: 15 Min.
Bake: 12-15 Min.
Cool: 20 Min
Yields 6 servings
Ingredients
1 refrigerated prepared piecrust (half of 15-ounce package)
¼ cup quick-cooking tapioca
1 cup plus 1 tablespoon sugar
1 tablespoon lemon juice
½ teaspoon cinnamon
2 cups blackberries
2 cups raspberries
2 cups blueberries
1 large egg
Directions
Heat oven to 350 degrees. Unfold piecrust and let stand at room temperature. Meanwhile, combine tapioca, 1 cup sugar, lemon juice and cinnamon in large bowl. Add blackberries, raspberries and blueberries; toss. Let stand 20 minutes.
Using a 4 ½ inch round scallop-edged cookie cutter, cut 5 rounds from piecrust. With a 1-inch scalloped or star cutter, cut from the center of each circle. Reroll scraps; use to cut one more 4 ½ inch round as above for a total of 6.
Spoon ¾ cup berry mixture into each of six 4 ½ inch pie plates or 4 ½ inch large custard cups. Place 1 pastry round on top of fruit in each. In small cup, slightly beat egg. Brush egg over pastry; sprinkle remaining 1 tablespoon sugar over the six pastry pieces. Place pie plates on large baking sheet.
Bake at 350 for 12 to 15 minutes or until crust is golden and mixture is bubbling. Remove pie plates to wire rack; cool slightly. Serve and room temperature.
Bake: 12-15 Min.
Cool: 20 Min
Yields 6 servings
Ingredients
1 refrigerated prepared piecrust (half of 15-ounce package)
¼ cup quick-cooking tapioca
1 cup plus 1 tablespoon sugar
1 tablespoon lemon juice
½ teaspoon cinnamon
2 cups blackberries
2 cups raspberries
2 cups blueberries
1 large egg
Directions
Heat oven to 350 degrees. Unfold piecrust and let stand at room temperature. Meanwhile, combine tapioca, 1 cup sugar, lemon juice and cinnamon in large bowl. Add blackberries, raspberries and blueberries; toss. Let stand 20 minutes.
Using a 4 ½ inch round scallop-edged cookie cutter, cut 5 rounds from piecrust. With a 1-inch scalloped or star cutter, cut from the center of each circle. Reroll scraps; use to cut one more 4 ½ inch round as above for a total of 6.
Spoon ¾ cup berry mixture into each of six 4 ½ inch pie plates or 4 ½ inch large custard cups. Place 1 pastry round on top of fruit in each. In small cup, slightly beat egg. Brush egg over pastry; sprinkle remaining 1 tablespoon sugar over the six pastry pieces. Place pie plates on large baking sheet.
Bake at 350 for 12 to 15 minutes or until crust is golden and mixture is bubbling. Remove pie plates to wire rack; cool slightly. Serve and room temperature.
Milano Cookies Caramel Ice Cream Cake
Prep: 20 Min.
Freeze Time: 3 ½ hr.
Yields 8 servings
Ingredients
1 pkg (6 oz) Pepperidge Farm Milano Cookies
3 cups vanilla or chocolate ice cream, slightly softened
1/3 cup caramel topping and/or chocolate sauce
Directions
Line 8 inch cake pan with plastic wrap. Cut cookies in half crosswise. Stand cookie halves, cut side up around edge of pan. Place remaining cookie halves in bottom of pan.
Spread 1 ½ cups ice cream evenly over cookies. Drizzle caramel topping over ice cream. Spread remaining ice cream evenly over caramel topping. Cover. Freeze 3 ½ hr. or until firm.
Invert cake onto serving plate. Slice into 8 wedges. Serve with additional caramel topping.
- - - -
This sound incredibly easy and incredibly delicious!
Freeze Time: 3 ½ hr.
Yields 8 servings
Ingredients
1 pkg (6 oz) Pepperidge Farm Milano Cookies
3 cups vanilla or chocolate ice cream, slightly softened
1/3 cup caramel topping and/or chocolate sauce
Directions
Line 8 inch cake pan with plastic wrap. Cut cookies in half crosswise. Stand cookie halves, cut side up around edge of pan. Place remaining cookie halves in bottom of pan.
Spread 1 ½ cups ice cream evenly over cookies. Drizzle caramel topping over ice cream. Spread remaining ice cream evenly over caramel topping. Cover. Freeze 3 ½ hr. or until firm.
Invert cake onto serving plate. Slice into 8 wedges. Serve with additional caramel topping.
- - - -
This sound incredibly easy and incredibly delicious!
Tuesday, June 29, 2010
Banana Layer Cake
Prep: 15 min
Bake: 25 min + cooling
Yields 6 Servings
Ingredients
3 tablespoons shortening
¾ cup sugar
2 eggs, separated
½ cup mashed ripe banana
1 cup all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup 1% buttermilk
Frosting
2 tablespoons shortening
3 tablespoons butter, softened
3 to 3 ½ cups confectioner’s sugar, divided
¼ teaspoon salt
¼ teaspoon lemon extract
1/3 cup mashed ripe banana
3 drops yellow food coloring (optional)
Directions
In a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes. Add egg yolks; beat well. Add banana; beat on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk. In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.
Coat two 6 inch round baking pans with nonstick cooking spray and dust with flour. Add batter. Bake at 375o for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, combine shortening and butter. Add ½ cup confectioner’s sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioner’s sugar to achieve desired spreading consistency. Tint with food coloring if desired. Spread between layers and over top and sides of cake. Store in refrigerator
Bake: 25 min + cooling
Yields 6 Servings
Ingredients
3 tablespoons shortening
¾ cup sugar
2 eggs, separated
½ cup mashed ripe banana
1 cup all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup 1% buttermilk
Frosting
2 tablespoons shortening
3 tablespoons butter, softened
3 to 3 ½ cups confectioner’s sugar, divided
¼ teaspoon salt
¼ teaspoon lemon extract
1/3 cup mashed ripe banana
3 drops yellow food coloring (optional)
Directions
In a small mixing bowl, beat shortening and sugar until crumbly, about 2 minutes. Add egg yolks; beat well. Add banana; beat on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk. In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.
Coat two 6 inch round baking pans with nonstick cooking spray and dust with flour. Add batter. Bake at 375o for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, combine shortening and butter. Add ½ cup confectioner’s sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioner’s sugar to achieve desired spreading consistency. Tint with food coloring if desired. Spread between layers and over top and sides of cake. Store in refrigerator
Friday, June 25, 2010
Caramel Cheesecake
Prep: 35 min
Bake: 40 min
Yields 12 servings
2 cups crushed vanilla wafers
6 Tbsp. butter, melted
1 (14 oz) pkg vanilla caramels
1 (5oz) can evaporated milk
1 cup chopped pecans, toasted
2 (8oz) pkg cream cheese, softened
½ cup sugar
1 tsp vanilla
2 eggs
½ cup semisweet chocolate pieces, melted and slightly cooled
Caramel ice cream topping
Whipped cream
Directions
Preheat oven to 350oF. In medium bowl, combine crushed wafers and butter. Press onto bottom and about 2 inches up side of 9 inch springform pan. Bake for 10 minutes; cool.
In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat until smooth. Pour into crust-lined pan. Sprinkle with pecans. Chill until needed.
In a large bowl, combine cream cheese, sugar and vanilla. Beat with electric mixer on medium speed until combined. Add eggs all at once; beat on low speed just until combined. Stir in melted chocolate. Pour mixture over caramel layer.
Bake about 40 minutes or until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes. Loosen crust from side of pan; cool. Cover and chill for 4 to 24 hours.
Let cheesecake stand at room temperature for 20 minutes. If desired, garnish with additional melted chocolate, caramel topping, whipped cream and additional chopped pecans.
Bake: 40 min
Yields 12 servings
2 cups crushed vanilla wafers
6 Tbsp. butter, melted
1 (14 oz) pkg vanilla caramels
1 (5oz) can evaporated milk
1 cup chopped pecans, toasted
2 (8oz) pkg cream cheese, softened
½ cup sugar
1 tsp vanilla
2 eggs
½ cup semisweet chocolate pieces, melted and slightly cooled
Caramel ice cream topping
Whipped cream
Directions
Preheat oven to 350oF. In medium bowl, combine crushed wafers and butter. Press onto bottom and about 2 inches up side of 9 inch springform pan. Bake for 10 minutes; cool.
In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat until smooth. Pour into crust-lined pan. Sprinkle with pecans. Chill until needed.
In a large bowl, combine cream cheese, sugar and vanilla. Beat with electric mixer on medium speed until combined. Add eggs all at once; beat on low speed just until combined. Stir in melted chocolate. Pour mixture over caramel layer.
Bake about 40 minutes or until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes. Loosen crust from side of pan; cool. Cover and chill for 4 to 24 hours.
Let cheesecake stand at room temperature for 20 minutes. If desired, garnish with additional melted chocolate, caramel topping, whipped cream and additional chopped pecans.
Pumpkin-Pecan Cheesecake
Prep: 30 min
Bake: 40 min
Yields 12 to 16 Servings
Ingredients
½ cup graham cracker crumbs
¼ cup finely crushed gingersnaps
2 Tbsp finely chopped pecans
1 Tbsp all-purpose flour
1 Tbsp powdered sugar
2 Tbsp butter, melted
2 (8oz) pkg cream cheese, softened
1 cup granulated sugar
3 eggs
1 (15oz) can pumpkin
1 egg
¼ cup milk
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
½ cup whipping cream
Directions
Preheat oven to 350oF. In medium bowl, combine graham cracker crumbs, crushed gingersnaps, pecans, flour, and powdered sugar. Stir in melted butter. Press mixture onto bottom of 9-inch springform pan.
In large bowl, combine cream cheese and granulated sugar. Beat with electric mixer on medium speed until fluffy. Add three eggs all at once; beat on low speed just until combined.
Transfer 1 cup of the cream cheese mixture to medium bowl. Add pumpkin, one egg, milk, cinnamon, ginger, and nutmeg. Beat on low speed just until combined. Pour pumpkin mixture into prepared pan. Top with cream cheese mixture. Using narrow metal spatula, swirl gently to marble.
Place springform pan in shallow baking pan. Bake for 40 to 45 minutes or until 2 ½ inches around edge appears set when gently shaken. Cool on wire rack for 15 minutes. Loosen cheesecake; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours.
Before serving, in small bowl, beat whipping cream until stiff peaks form. Pipe or spoon in mounds on top of cheesecake.
Bake: 40 min
Yields 12 to 16 Servings
Ingredients
½ cup graham cracker crumbs
¼ cup finely crushed gingersnaps
2 Tbsp finely chopped pecans
1 Tbsp all-purpose flour
1 Tbsp powdered sugar
2 Tbsp butter, melted
2 (8oz) pkg cream cheese, softened
1 cup granulated sugar
3 eggs
1 (15oz) can pumpkin
1 egg
¼ cup milk
½ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
½ cup whipping cream
Directions
Preheat oven to 350oF. In medium bowl, combine graham cracker crumbs, crushed gingersnaps, pecans, flour, and powdered sugar. Stir in melted butter. Press mixture onto bottom of 9-inch springform pan.
In large bowl, combine cream cheese and granulated sugar. Beat with electric mixer on medium speed until fluffy. Add three eggs all at once; beat on low speed just until combined.
Transfer 1 cup of the cream cheese mixture to medium bowl. Add pumpkin, one egg, milk, cinnamon, ginger, and nutmeg. Beat on low speed just until combined. Pour pumpkin mixture into prepared pan. Top with cream cheese mixture. Using narrow metal spatula, swirl gently to marble.
Place springform pan in shallow baking pan. Bake for 40 to 45 minutes or until 2 ½ inches around edge appears set when gently shaken. Cool on wire rack for 15 minutes. Loosen cheesecake; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours.
Before serving, in small bowl, beat whipping cream until stiff peaks form. Pipe or spoon in mounds on top of cheesecake.
Tiny Peanut Butter Cheesecakes
Prep: 25 Min
Bake: 25 Min
Yields 12 Servings
Ingredients
¾ cup chocolate cookie crumbs
1 Tbsp sugar
2 Tbsp butter, melted
12 chocolate kisses
2 (8 oz) pkg cream cheese, softened
1/3 cup sugar
2 eggs
½ tsp vanilla
½ cup chunky peanut butter
1/3 cup semisweet chocolate pieces
1 tsp shortening
Directions
Preheat oven to 325oF. Line twelve 2 ½ inch muffin cups with foil bake cups; set aside. In a small bowl, combine cookie crumbs and 1 tablespoon sugar. Stir in melted butter. Press mixture onto bottoms of foil bake cups. Place chocolate kisses, points up, in foil cups.
In medium bowl, combine cream cheese and 1/3 cup sugar. Beat with electric mixer on medium speed until smooth. Add eggs and vanilla; beat on low speed just until combined. Beat in peanut butter until combined.
Carefully spoon about ¼ cup of the cream cheese mixture over chocolate kiss in each cup, making sure to keep kiss centered in cup (cups will be full). Bake about 25 minutes or until set. Cool in pan on wire rack for 30 minutes.
In small saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Remove cheesecakes from foil bake cups. Drizzle chocolate over cheesecakes. Chill about 1 hour or until chocolate is set.
Bake: 25 Min
Yields 12 Servings
Ingredients
¾ cup chocolate cookie crumbs
1 Tbsp sugar
2 Tbsp butter, melted
12 chocolate kisses
2 (8 oz) pkg cream cheese, softened
1/3 cup sugar
2 eggs
½ tsp vanilla
½ cup chunky peanut butter
1/3 cup semisweet chocolate pieces
1 tsp shortening
Directions
Preheat oven to 325oF. Line twelve 2 ½ inch muffin cups with foil bake cups; set aside. In a small bowl, combine cookie crumbs and 1 tablespoon sugar. Stir in melted butter. Press mixture onto bottoms of foil bake cups. Place chocolate kisses, points up, in foil cups.
In medium bowl, combine cream cheese and 1/3 cup sugar. Beat with electric mixer on medium speed until smooth. Add eggs and vanilla; beat on low speed just until combined. Beat in peanut butter until combined.
Carefully spoon about ¼ cup of the cream cheese mixture over chocolate kiss in each cup, making sure to keep kiss centered in cup (cups will be full). Bake about 25 minutes or until set. Cool in pan on wire rack for 30 minutes.
In small saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Remove cheesecakes from foil bake cups. Drizzle chocolate over cheesecakes. Chill about 1 hour or until chocolate is set.
Praline Cheesecake Bites
Prep: 40 min
Bake: 35 min
Yields 48 Servings
Ingredients
1 ½ cups all-purpose flour
2/3 cup finely chopped pecans
2 Tbsp powdered sugar
1 cup butter, melted
3 (8oz) pkg cream cheese softened
4 eggs
1 (14 oz) can sweetened condensed milk
2/3 cup granulated sugar
2 tsp vanilla
1 cup packed brown sugar
1 cup whipping cream
1 cup chopped pecans
1 ½ tsp vanilla
Directions
Preheat oven to 350oF. In large bowl, combine flour, 2/3 cup finely chopped pecans, and powdered sugar. Stir in melted butter.
Press mixture onto bottom of 13x9x2 inch baking pan. Bake for 15 to 20 minutes or until crust is set and lightly browned around edges.
Meanwhile, in large bowl, beat cream cheese with mixer on low to medium speed until smooth. Add eggs; beat well. Beat in sweetened condensed milk; granulated sugar, and 2 teaspoons vanilla. Pour mixture over crust. Bake for 35 to 40 minutes or until set. Cool in pan on wire rack.
For topping: In medium saucepan, combine brown sugar and whipping cream. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered for 10 minutes. Remove from heat.
Stir in 1 cup finely chopped pecans and 1 ½ tsp vanilla. Pour topping over cheesecake. Cover and chill for 2 to 24 hours. Cut into small bars.
Bake: 35 min
Yields 48 Servings
Ingredients
1 ½ cups all-purpose flour
2/3 cup finely chopped pecans
2 Tbsp powdered sugar
1 cup butter, melted
3 (8oz) pkg cream cheese softened
4 eggs
1 (14 oz) can sweetened condensed milk
2/3 cup granulated sugar
2 tsp vanilla
1 cup packed brown sugar
1 cup whipping cream
1 cup chopped pecans
1 ½ tsp vanilla
Directions
Preheat oven to 350oF. In large bowl, combine flour, 2/3 cup finely chopped pecans, and powdered sugar. Stir in melted butter.
Press mixture onto bottom of 13x9x2 inch baking pan. Bake for 15 to 20 minutes or until crust is set and lightly browned around edges.
Meanwhile, in large bowl, beat cream cheese with mixer on low to medium speed until smooth. Add eggs; beat well. Beat in sweetened condensed milk; granulated sugar, and 2 teaspoons vanilla. Pour mixture over crust. Bake for 35 to 40 minutes or until set. Cool in pan on wire rack.
For topping: In medium saucepan, combine brown sugar and whipping cream. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered for 10 minutes. Remove from heat.
Stir in 1 cup finely chopped pecans and 1 ½ tsp vanilla. Pour topping over cheesecake. Cover and chill for 2 to 24 hours. Cut into small bars.
Monday, May 17, 2010
Creamy Pumpkin Pudding
1 cup mashed cooked pumpkin
1 tbsp molasses
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 1/2 cup milk
1 (3 3/4 oz) pkg vanilla instant pudding mix
1/2 cup heavy cream, whipped
Combine pumpkin, molasses, cinnamon, cloves, and salt. Gradually blend in milk.
Add pudding mix; beat slowly with rotary beater until thick, about 1 min. Fold in
whipped cream. Spoon into dessert dishes. Chill in refrigerator at least 1 hour.
Makes 6 servings.
---
This recipe is from my friend Tammy.
1 tbsp molasses
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 1/2 cup milk
1 (3 3/4 oz) pkg vanilla instant pudding mix
1/2 cup heavy cream, whipped
Combine pumpkin, molasses, cinnamon, cloves, and salt. Gradually blend in milk.
Add pudding mix; beat slowly with rotary beater until thick, about 1 min. Fold in
whipped cream. Spoon into dessert dishes. Chill in refrigerator at least 1 hour.
Makes 6 servings.
---
This recipe is from my friend Tammy.
Tuesday, May 4, 2010
Chocolate Caramel Raspberry Sauce
PREP TIME: 20 min
COOK TIME: 15 min
YIELD: 2 cups
Ingredients:
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 25 carmels, unwrapped
• 4 (1 oz.) squares semi-sweet chocolate
• 2 tablespoons butter
• 1/4 cup Smucker's® Seedless Red Raspberry Jam
• 1 pound cake, sliced
Directions:
COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
---
I bet this would be good on just about anything, like angel food or ice cream!!
COOK TIME: 15 min
YIELD: 2 cups
Ingredients:
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 25 carmels, unwrapped
• 4 (1 oz.) squares semi-sweet chocolate
• 2 tablespoons butter
• 1/4 cup Smucker's® Seedless Red Raspberry Jam
• 1 pound cake, sliced
Directions:
COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
---
I bet this would be good on just about anything, like angel food or ice cream!!
Triple Berry Angel Cake
Ingredients:
• 1 small (10 oz.) prepared round angel food cake
• 1 (18 oz.) jar Smucker's Special Recipe Triple Berry Topping (1-1/2 cups)
• 1 (4 serving size) package white chocolate or vanilla instant pudding and pie filling
• 1 cup frozen whipped topping, thawed
• Fresh red raspberries and blackberries
• Mint leaves for garnish
• White chocolate shavings for garnish
Directions:
CUT the cake horizontally into three, 1-inch thick layers. Place bottom layer, cut-side up, on serving dish.
COMBINE triple berry topping with dry pudding mix in a medium bowl, beating on low speed of an electric mixer for 2 minutes or until thickened. Blend in whipped topping. Spread bottom cake layer with 1-1/3 cups of berry mixture. Top with center cake layer. Spread with 3/4 cup of berry mixture. Add the top cake layer. Spread with remaining berry mixture. Refrigerate 1 hour.
GARNISH cake with fresh berries, mint leaves and white chocolate shavings, just before serving.
• 1 small (10 oz.) prepared round angel food cake
• 1 (18 oz.) jar Smucker's Special Recipe Triple Berry Topping (1-1/2 cups)
• 1 (4 serving size) package white chocolate or vanilla instant pudding and pie filling
• 1 cup frozen whipped topping, thawed
• Fresh red raspberries and blackberries
• Mint leaves for garnish
• White chocolate shavings for garnish
Directions:
CUT the cake horizontally into three, 1-inch thick layers. Place bottom layer, cut-side up, on serving dish.
COMBINE triple berry topping with dry pudding mix in a medium bowl, beating on low speed of an electric mixer for 2 minutes or until thickened. Blend in whipped topping. Spread bottom cake layer with 1-1/3 cups of berry mixture. Top with center cake layer. Spread with 3/4 cup of berry mixture. Add the top cake layer. Spread with remaining berry mixture. Refrigerate 1 hour.
GARNISH cake with fresh berries, mint leaves and white chocolate shavings, just before serving.
Grilled Banana’s Foster
Sauce:
1/3 cup butter
2 cups brown sugar
¾ cup 151 rum
1 dash allspice
2 oranges, juiced and seeded
Grilled Bananas:
3 just ripe bananas, sliced lengthwise in half
Vanilla ice cream
Melt butter, add the sugar and melt over low heat until mixture is thick and bubbly. Add the rum and flame. When flame dies, add the allspice and juice. Blend in the pan until well mixed. Then consistency should by syrupy.
Grill the bananas on each side for one minute, just to warm through. Serve both halves on a banana split plate or substitute a corn on the cob plate. Top with a scoop of the vanilla ice cream and drizzle the Foster Sauce over the top.
---
I’m so glad I was looking through my wedding things last night because I found all of these recipes and I’m remembering how yummy this one was when my friend Julia made it! Mmmm…
1/3 cup butter
2 cups brown sugar
¾ cup 151 rum
1 dash allspice
2 oranges, juiced and seeded
Grilled Bananas:
3 just ripe bananas, sliced lengthwise in half
Vanilla ice cream
Melt butter, add the sugar and melt over low heat until mixture is thick and bubbly. Add the rum and flame. When flame dies, add the allspice and juice. Blend in the pan until well mixed. Then consistency should by syrupy.
Grill the bananas on each side for one minute, just to warm through. Serve both halves on a banana split plate or substitute a corn on the cob plate. Top with a scoop of the vanilla ice cream and drizzle the Foster Sauce over the top.
---
I’m so glad I was looking through my wedding things last night because I found all of these recipes and I’m remembering how yummy this one was when my friend Julia made it! Mmmm…
Smuckers & Pillsbury Brownie Pizza
Prepare Pillsbury Traditional Fudge Brownie Mix as directed on package
Spread onto greased 12-inch pizza pan.
Bake at 350 degrees for 18-22 minutes; cool completely.
Spread with 1 can Pillsbury Creamy Supreme Chocolate Fudge Frosting
Arrange ¾ cup chopped bite-size chocolate candies over frosting.
Heat jar of Smuckers Hot Fudge and Caramel Toppings according to the label directions and drizzle over top of candy.
---
This recipe was given to me at my bridal shower years ago and I unfortunately don’t remember who gave it to me.
Spread onto greased 12-inch pizza pan.
Bake at 350 degrees for 18-22 minutes; cool completely.
Spread with 1 can Pillsbury Creamy Supreme Chocolate Fudge Frosting
Arrange ¾ cup chopped bite-size chocolate candies over frosting.
Heat jar of Smuckers Hot Fudge and Caramel Toppings according to the label directions and drizzle over top of candy.
---
This recipe was given to me at my bridal shower years ago and I unfortunately don’t remember who gave it to me.
Wednesday, April 28, 2010
Double Chocolate Fondue
Yields: 1-1/3 cups
1 cup sugar
2 cans (5 ounces each) evaporated milk, divided
1/2 cup baking cocoa
4 ounces unsweetened chocolate, chopped
2 tablespoons butter
1 teaspoon vanilla extract
cubed pound cake, assorted fresh fruit, marshmallows and/or pretzels
In a small saucepan, combine sugar and 1 can milk. Cook over low heat, stirring occasionally, until sugar is dissolved.
In a small bowl, whisk the cocoa and remaining milk until smooth. Add to sugar mixture; bring to a boil, whisking constantly.
Remove from the heat; stir in chocolate and butter until melted. Stir in vanilla. Keep warm. Serve with cake, fruit, pretzels or marshmallows
1 cup sugar
2 cans (5 ounces each) evaporated milk, divided
1/2 cup baking cocoa
4 ounces unsweetened chocolate, chopped
2 tablespoons butter
1 teaspoon vanilla extract
cubed pound cake, assorted fresh fruit, marshmallows and/or pretzels
In a small saucepan, combine sugar and 1 can milk. Cook over low heat, stirring occasionally, until sugar is dissolved.
In a small bowl, whisk the cocoa and remaining milk until smooth. Add to sugar mixture; bring to a boil, whisking constantly.
Remove from the heat; stir in chocolate and butter until melted. Stir in vanilla. Keep warm. Serve with cake, fruit, pretzels or marshmallows
Monday, March 22, 2010
EZ Baked Apples
Serves: 6
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
6 Granny Smith apples
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 tablespoon margarine
Directions
Preheat oven to 350 degrees F.
Wash apples and core using an apple corer. Place in a 9X13-inch baking pan.
Mix together SPLENDA® Granulated Sweetener and cinnamon. Fill each apple with the mixture and then top each apple with a small dot of margarine. Cover with aluminum foil and bake in preheated oven 45 to 50 minutes or until slightly soft.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
6 Granny Smith apples
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1 tablespoon margarine
Directions
Preheat oven to 350 degrees F.
Wash apples and core using an apple corer. Place in a 9X13-inch baking pan.
Mix together SPLENDA® Granulated Sweetener and cinnamon. Fill each apple with the mixture and then top each apple with a small dot of margarine. Cover with aluminum foil and bake in preheated oven 45 to 50 minutes or until slightly soft.
Roasted Dessert Pears
Serves: 8
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Ingredients
4 ripe Bartlett pears, peeled, cored, and cut in half
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
¼ teaspoon ground cinnamon
2 tablespoons fresh lemon juice
2 tablespoons melted butter
¼ teaspoon maple flavoring
½ cup orange juice
1 pint low-fat vanilla frozen yogurt
Directions
Preheat oven to 375 degrees F.
Arrange pears cut side down in an 11x7x1½-inch baking dish.
Combine SPLENDA® Granulated Sweetener, cinnamon, lemon juice, butter, and maple flavoring. Spoon over pears, turning to coat. Pour orange juice in bottom of pan around pears.
Bake, uncovered, 20 to 25 minutes or until pears are tender. Serve warm or at room temperature with 1 scoop frozen yogurt.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Ingredients
4 ripe Bartlett pears, peeled, cored, and cut in half
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
¼ teaspoon ground cinnamon
2 tablespoons fresh lemon juice
2 tablespoons melted butter
¼ teaspoon maple flavoring
½ cup orange juice
1 pint low-fat vanilla frozen yogurt
Directions
Preheat oven to 375 degrees F.
Arrange pears cut side down in an 11x7x1½-inch baking dish.
Combine SPLENDA® Granulated Sweetener, cinnamon, lemon juice, butter, and maple flavoring. Spoon over pears, turning to coat. Pour orange juice in bottom of pan around pears.
Bake, uncovered, 20 to 25 minutes or until pears are tender. Serve warm or at room temperature with 1 scoop frozen yogurt.
Raspberry Ice
Serves: 8
Prep Time: 10 Minutes
Total Time: 8 Hours 10 Minutes
Ingredients
3 (12 ounce) packages frozen unsweetened raspberries, thawed
¾ cup orange juice
1 tablespoon fresh lemon juice
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon grated orange zest
Directions
Process first raspberries, orange juice, lemon juice, and SPLENDA® Granulated Sweetener in a food processor or blender 30 seconds, stopping to scrape sides down. Pour mixture through a wire mesh strainer into a bowl, pressing the back of a spoon against the strainer to squeeze out juice. Discard seeds and pulp. Stir in orange zest.
Pour mixture into an 8-inch square pan; freeze 8 hours or until firm.
Remove from freezer and let stand at room temperature 20 minutes. Spoon mixture into serving dishes. Garnish, if desired.
Prep Time: 10 Minutes
Total Time: 8 Hours 10 Minutes
Ingredients
3 (12 ounce) packages frozen unsweetened raspberries, thawed
¾ cup orange juice
1 tablespoon fresh lemon juice
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon grated orange zest
Directions
Process first raspberries, orange juice, lemon juice, and SPLENDA® Granulated Sweetener in a food processor or blender 30 seconds, stopping to scrape sides down. Pour mixture through a wire mesh strainer into a bowl, pressing the back of a spoon against the strainer to squeeze out juice. Discard seeds and pulp. Stir in orange zest.
Pour mixture into an 8-inch square pan; freeze 8 hours or until firm.
Remove from freezer and let stand at room temperature 20 minutes. Spoon mixture into serving dishes. Garnish, if desired.
Easy Pear Crisp
Serves: 6
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
¼ cup SPLENDA® No Calorie Sweetener, Granulated
3 graham crackers
¼ cup light butter
1 teaspoon cinnamon
2 tablespoons all-purpose flour
3 cups peeled and sliced Bartlett pears
2 tablespoons all-purpose flour
¼ cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon lemon juice
3 tablespoons water
½ teaspoon cinnamon
Directions
Preheat oven to 350 degrees F. Spray an 8X8 inch baking dish with cooking spray. Set aside.
Place all topping ingredients in the bowl of a food processor. Blend until crumbly. Set aside
Toss together all filling ingredients. Place in prepared baking pan. Cover with topping.
Bake in preheated oven 40-45 minutes or until bubbling around the edges.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Ingredients
¼ cup SPLENDA® No Calorie Sweetener, Granulated
3 graham crackers
¼ cup light butter
1 teaspoon cinnamon
2 tablespoons all-purpose flour
3 cups peeled and sliced Bartlett pears
2 tablespoons all-purpose flour
¼ cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon lemon juice
3 tablespoons water
½ teaspoon cinnamon
Directions
Preheat oven to 350 degrees F. Spray an 8X8 inch baking dish with cooking spray. Set aside.
Place all topping ingredients in the bowl of a food processor. Blend until crumbly. Set aside
Toss together all filling ingredients. Place in prepared baking pan. Cover with topping.
Bake in preheated oven 40-45 minutes or until bubbling around the edges.
Chocolate Velvet Mousse
Serves: 6
Prep Time: 25 Minutes
Total Time: 8 Hours 25 Minutes
Ingredients
3 ounces unsweetened chocolate
1 cup low fat milk
¼ cup egg substitute
½ cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon cornstarch
2 tablespoons orange liqueur (Grand Marnier, Curacao, Triple Sec, or brandy)*
½ cup heavy cream
3 cups sliced strawberries
Directions
Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
Stir together egg substitute, SPLENDA® Granulated Sweetener, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken (approx. 3-4 minutes). Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into medium bowl and cover.
Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
To serve, layer strawberries and mousse in 6 all- purpose wine glasses.
Note
Serving Size: 3/4 cup mousse, 1/2 cup strawberries. Alcohol can be replaced with 1 teaspoon orange extract. For dietary purposes, please note that this recipe contains alcohol.
Prep Time: 25 Minutes
Total Time: 8 Hours 25 Minutes
Ingredients
3 ounces unsweetened chocolate
1 cup low fat milk
¼ cup egg substitute
½ cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon cornstarch
2 tablespoons orange liqueur (Grand Marnier, Curacao, Triple Sec, or brandy)*
½ cup heavy cream
3 cups sliced strawberries
Directions
Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
Stir together egg substitute, SPLENDA® Granulated Sweetener, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken (approx. 3-4 minutes). Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into medium bowl and cover.
Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
To serve, layer strawberries and mousse in 6 all- purpose wine glasses.
Note
Serving Size: 3/4 cup mousse, 1/2 cup strawberries. Alcohol can be replaced with 1 teaspoon orange extract. For dietary purposes, please note that this recipe contains alcohol.
Friday, March 19, 2010
Banana Sorbet
Prep Time: 10 Min
Ready In: 5 Hr, 10 Min
Ingredients
1 cup white sugar
1 cup water
1 cup mashed banana
Directions
In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.
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recipe from allrecipes.com
Ready In: 5 Hr, 10 Min
Ingredients
1 cup white sugar
1 cup water
1 cup mashed banana
Directions
In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours.
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recipe from allrecipes.com
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