I am always baking but need new recipes to add to my collection. I just love it when I serve up something that everyone just raves about. With thanksgiving coming up and Christmas some new materical would be great. I’ll try out your recipe and let you know how it worked out.
I am always baking but need new recipes to add to my collection. I just love it when I serve up something that everyone just raves about. With thanksgiving coming up and Christmas some new materical would be great. I’ll try out your recipe and let you know how it worked out.
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[...] Link: Anyone out there with a favorite dessert recipe that is a hit … [...]
Hot Fudge Pudding Cake
During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.
1 cup Bisquick
1 cup sugar
3 tablspoons plus 1/3 cup of unsweetened cocoa powder
1/2 cup milk
1 tp vanilla
1 2/3 cup hot water
Powdered sugar (optional)
Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.
Miniature Cheesecakes
1 1/2 packages (8 oz size) cream cheese
1/2 cup sugar
2 eggs
3/4 tsp vanilla
Topping:
1 cup sour cream
1/4 cup sugar
1/2 tsp vanilla
strawberry or pineapple preserves
Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly.
Add eggs, on at a time, beating well after each addition.
Add 3/4 tsp vanilla and beat until smooth and creamy.
Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full. Bake in a preheated 300 F oven 20 to 25 minutes. Cool 10 minutes (cakes will cave in slightly in center).
Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla. Using a teaspoon top each with a small amount, enough to cover the top. Top with small amount of preserves in center of each cake. Return pan to oven and bake an additional 10 minutes. Makes about 2-3 dozen.
I have one very easy , kids love it … adults love it and I can never make enough!
Bolivian Milk & Coconut Pudding
Leche Asada de Coco Boliviana
Ingredients
1 can of sweetened, condensed milk (leche condensada)
1 bar of low fat cream cheese
3 Tablespoon of brown sugar
½ can of coconut cream or leche de coco
4 eggs, beaten
½ cup of coconut flakes
Preparation
Mix the coconut cream, coconut and cream cheese in the food processor until you have a soft mixture
Beat the eggs and slowly add the condensed milk
To the mixture of condensed milk and eggs, slowly incorporate the cream cheese mixture; let it sit for a few minutes while you prepare the caramel
In a saucepan dissolve the sugar in 4 tablespoon of water and heat carefully until it becomes syrupy and slightly tan
Pour the caramel in a pudding baking dish, let it cool for 1 minute or so
Over the caramel add a even bed of coconut first and slowly pour the milk mixture on top
Take a slightly larger dish and fill halfway with hot water
Place the dish with the milk mixture inside the larger dish, cook in a 350 degree oven for 45 minutes then cover with foil and let if cook until custard is completely cooked , generally another 45 minutes.
Serve slightly chilled topped with wiped cream
http://mysteriousbolivia.blogspot.com/search?q=coconut
This three have a big impact, anytime I make them!
Darn Good Chocolate Cake
Chocolate Covered Mice (fun with a cheese ball!)
Choco Zucchini Muffins
http://www.geocities.com/lkgformor/cookChoco.html
Tried & true old recipes handed down from grandmas, aunts & great grandma.
Pumpkin cheesecake—– Very,very good!!
INGREDIENTS
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons heavy whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.
Chocolate covered gingerbread—really good!!
INGREDIENTS
6 tablespoons butter, melted
3/4 cup packed brown sugar
1/3 cup molasses
2 eggs
1 tablespoon grated fresh ginger
1 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup warm water
GLAZE:
1/2 cup heavy whipping cream
1/4 cup butter
2 tablespoons light corn syrup
8 (1 ounce) squares semisweet chocolate, chopped
1 teaspoon vanilla extract
DIRECTIONS
In a large mixing bowl, combine the butter, brown sugar, molasses, eggs and gingerroot. Combine the flour, ground ginger, baking powder, cinnamon, baking soda, salt and cloves; add to the molasses mixture alternately with water, beating just until combined.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a medium saucepan, combine the cream, butter and corn syrup; bring to a simmer over medium heat. Remove from the heat. Stir in chocolate and vanilla until smooth. Let stand until cool but still pourable, about 20 minutes.
Place a baking sheet underneath the wire rack. Reserve 1/2 cup glaze. Pour remaining glaze over cake; spreading with spatula cover top and sides. Chill cake and reserved glaze until glaze is just firm enough to pipe, about 1 hour.
Pipe reserved glaze in a decorative pattern over cake. Cover and refrigerate. Remove from refrigerator 30 minutes before serving.
Chocolate plum pudding cake
INGREDIENTS
2/3 cup raisins
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup butter, softened
1 1/2 cups white sugar
3 eggs
2 cups applesauce
1/2 cup coarsely chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place raisins in a small saucepan, and cover with boiling water. Soak for 5 minutes, then drain. Grease and flour a 9 inch tube pan.
Sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Blend in the eggs, then the applesauce. Beat in the flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared tube pan.
Bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely; chill.
Praline pull apart coffee cake
INGREDIENTS
1 (.25 ounce) package active dry yeast
3 1/3 cups sugar, divided
1 1/2 cups warm water (110 degrees to 115 degrees), divided
1/4 cup instant nonfat dry milk powder
1/2 cup butter or margarine, softened
1 teaspoon salt
5 cups all-purpose flour
2 eggs
TOPPING:
1/2 cup chopped pecans
1 cup packed brown sugar
3 tablespoons cornstarch
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup butter or margarine, melted
DIRECTIONS
In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup water; set aside. In a mixing bowl, combine milk powder, butter, salt and remaining sugar and water; mix well. Add 2-1/2 cups flour, eggs and yeast mixture; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, sprinkle pecans in two greased 9-in. round cake pans. Combine brown sugar, cornstarch, cinnamon, vanilla and salt; sprinkle over pecans. Drizzle butter over top. Divide dough in half; shape each half into 16 balls. Place balls over topping. Cover and let rise in a warm place until nearly doubled, about 45 minutes. Bake at 375 degrees F for 30 minutes or until golden brown. Let cool for 1 minute; invert onto a serving platter.
CHOCOLATE ECLAIR DESSERT
1 pkg. graham crackers
1 Sm tub(9 oz) cool whip
1 lg box french vanilla pudding
3 c. milk
1 can chocolate fudge frosting
first w/ mixer, combine pudding and milk. fold in cool whip. using a 9×13 pan or dish, alternate layering of graham crackers and pudding mixture(usually three layers.) let layers set up in refrigerator for 30 min. carefully, use all the frosting to cover the top. ***MUST CHILL AT LEAST 8 HOURS BEFORE SERVING. overnight is best.
i also make this for my diabetic grandma using all sugar free ingredients as well.
ALWAYS a hit!!!
MILLIONAIRE PIE
1~can sweetened condensed milk
3~T. lemon juice
1~reg. size bowl cool whip (thawed)
1~16 oz. can crushed pineapple, drained
1~C. finely chopped pecans (optional)
2~reg or 1~deep dish baked pie crust,
Combine condensed milk and lemon juice. Fold in remaining ingredients. Spoon into pie crusts and chill for several hours before serving.
This is one of my families favorites, My grandmother from Finland taught us without speaking one word of English
Everyone requests it at gatherings
1 1/2 cups flour
1 1/2 cups sugar
1 1/2 cups egg
30+ ounces of strawberries in juice
2 small containers of heavy whipping cream
1/2 cup sugar
1 hershey or chocolate bar
Mix 11/2 cups of sugar, 1 1/2 cups eggs and 1 1/2 cups of flour
grease 2 9 inch cake pans lightly with crisco or margarine and then lightly cover with flour ( shake off excess)
-pour mixture into the 2 cake pans and bake at 325 degrees for 30-40 minutes untill done
-freeze a metal bowl
- Remove cakes, let them cool and cut each one in half to make a total of 4 layers.
- take metal bowl out of the freezer and partially whip both of the whipping creams, gradually add the 1/2 cup of sugar and keep whipping until cream is a thicker consistency and then refridgerate until needed.
-lay the first layer of the cake, cut side up and cover with the strawberries and juice….continue for the next two layers.
-last layer of the cake lay the cut side downward.
- use a cheese grater to shred up the chocolate bar
-Cover the cake with the whipping cream on all sides and sprinkle the chocolate onto the top and sides.
-Refridgerate until ready to eat.
(The longer you let it sit, the cake absorbs more juice and tastes sooo good)