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
Tuesday, June 29, 2010
Friday, June 25, 2010
S’more Dip
Prep: 10 Min
Ready In: 10 Min
Yields 16 Servings
(2 Tbsp dip and 10 graham sticks per serving)
Ingredients
1 ½ cups semisweet chocolate chips
1 can (14 oz) sweetened condensed milk (not evaporated)
½ cup marshmallow crème
1 box (13oz) graham cracker honey sticks
Directions
In small microwavable bowl, microwave chocolate chips and condensed milk on high 1-2 minutes, stirring occasionally, until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spread evenly.
Drop marshmallow crème by tablespoonfuls randomly over chocolate mixture. Microwave on high about 30 seconds or until marshmallow crème is softened. Immediately with knife, make several swirls through marshmallow and chocolate, creating a marbled appearance.
Serve immediately with graham sticks for dipping.
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Tip – Store leftovers covered in refrigerator. If using plastic wrap, remove it when the dip is completely cold or the wrap will stick. To reheat the dip, uncover and microwave on high for 30 seconds to 2 minutes or until chocolate is softenend.
Ready In: 10 Min
Yields 16 Servings
(2 Tbsp dip and 10 graham sticks per serving)
Ingredients
1 ½ cups semisweet chocolate chips
1 can (14 oz) sweetened condensed milk (not evaporated)
½ cup marshmallow crème
1 box (13oz) graham cracker honey sticks
Directions
In small microwavable bowl, microwave chocolate chips and condensed milk on high 1-2 minutes, stirring occasionally, until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spread evenly.
Drop marshmallow crème by tablespoonfuls randomly over chocolate mixture. Microwave on high about 30 seconds or until marshmallow crème is softened. Immediately with knife, make several swirls through marshmallow and chocolate, creating a marbled appearance.
Serve immediately with graham sticks for dipping.
---
Tip – Store leftovers covered in refrigerator. If using plastic wrap, remove it when the dip is completely cold or the wrap will stick. To reheat the dip, uncover and microwave on high for 30 seconds to 2 minutes or until chocolate is softenend.
No Bake Brownies
Prep: 15 Min + Chilling
Yields 8 servings
Ingredients
½ cup semisweet chocolate chips
¼ cup plus ½ tsp evaporated milk, divided
¾ cup crushed vanilla wafers (about 20 wafers)
½ cup mini marshmallows
¼ cup confectioner’s sugar
¼ cup chopped pecans or walnuts
Directions
In a microwave safe bowl, melt chocolate ships with ¼ cup milk; stir until smooth. Transfer 2 Tbsp to another bowl; stir in remaining milk and set aside for topping.
In a small mixing bowl, combine the crushed wafers, marshmallows, confectioner’s sugar and pecans; beat in remaining chocolate mixture. Press into a 5-3/4 x 3 x 2 inch loaf pan coated with nonstick cooking spray. Spread with reserve chocolate mixture. Cover and refrigerate for 1 hr or until firm. Cut into bars.
Yields 8 servings
Ingredients
½ cup semisweet chocolate chips
¼ cup plus ½ tsp evaporated milk, divided
¾ cup crushed vanilla wafers (about 20 wafers)
½ cup mini marshmallows
¼ cup confectioner’s sugar
¼ cup chopped pecans or walnuts
Directions
In a microwave safe bowl, melt chocolate ships with ¼ cup milk; stir until smooth. Transfer 2 Tbsp to another bowl; stir in remaining milk and set aside for topping.
In a small mixing bowl, combine the crushed wafers, marshmallows, confectioner’s sugar and pecans; beat in remaining chocolate mixture. Press into a 5-3/4 x 3 x 2 inch loaf pan coated with nonstick cooking spray. Spread with reserve chocolate mixture. Cover and refrigerate for 1 hr or until firm. Cut into bars.
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.
Cookies ‘n Crème Brownies
Ingredients
1 package fudge brownie mix
Water, vegetable oil and eggs as called for on brownie mix package
1 cup oreo crumbs
½ tub chocolate or vanilla frosting
2/3 cup oreo crumbs
Directions
Heat oven to 350oF. Make brownies as directed on package in 13 x9 inch pan – except stir 1 cup cookie crumbs into the batter. Bake as directed. Cool completely. Frost with frosting. Sprinkle with 2/3 cup cookie crumbs.
1 package fudge brownie mix
Water, vegetable oil and eggs as called for on brownie mix package
1 cup oreo crumbs
½ tub chocolate or vanilla frosting
2/3 cup oreo crumbs
Directions
Heat oven to 350oF. Make brownies as directed on package in 13 x9 inch pan – except stir 1 cup cookie crumbs into the batter. Bake as directed. Cool completely. Frost with frosting. Sprinkle with 2/3 cup cookie crumbs.
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.
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