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| | From:  Genie· (Original Message) | Sent: 3/30/2008 6:55 PM |
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| | | From: Genie· | Sent: 5/24/2008 7:39 PM |
Out of This World Twinkie Dessert ~ Jeannine 1 box Twinkies 8 oz. cream cheese, softened 1 can sweetened condensed milk 8 oz. whipped topping, thawed 2 cups fresh sliced strawberries or peaches 1 pkg. fruit glaze, peach or strawberry Slice Twinkies lengthwise and place in a 9 X 13 inch pan. Mix cream cheese, milk and whipped topping with electric mixer and spread over Twinkies. Arrange sliced fruit over top of mixture and top with fruit glaze. Chill at least five hours. | |
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| | | From: Genie· | Sent: 6/5/2008 2:11 AM |
Berry Bliss Cake "Fresh berries and a creamy pudding mixture are layered between slices of pound cake for an easy summer dessert." INGREDIENTS - 3/4 cup cold milk
- 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
- 1 1/2 cups thawed COOL WHIP Whipped Topping, divided
- 1 (10.75 ounce) package frozen pound cake
- 1/4 cup orange juice
- 2 cups mixed raspberries and sliced strawberries
- 1/4 cup blackberries
DIRECTIONS - Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.
- Cut cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer. Repeat layers of berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and the remaining berries; cover loosely with foil.
Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator. | |
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| | | From: Genie· | Sent: 6/7/2008 4:39 AM |
ANGEL FOOD JELL-O CAKE - 1 lg. box strawberry Jell-O
- 3 c. boiling water
- 3 pkg. frozen strawberries
- 1 angel food cake
- 1 container Cool Whip
Break up angel food cake into pieces and place in a 9 x 13 inch pan. Mix up Jello with 3 cups of boiling water and add frozen berries. Gel slightly. Pour over angel food cake and refrigerate until firm. Cover with Cool Whip and garnish with chopped nuts. | |
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| | | From: Genie· | Sent: 6/12/2008 9:44 PM |
Mango-Cajeta Angel Food Cake 3/4 cup milk 2 cups cajeta or caramel sauce 1/4 cup sweetened condensed milk 1/2 cup chopped walnuts 1 prepared angel food cake 2 cups diced mango
Bring the milk to a boil in a large saucepan. Add the cajeta, condensed milk and walnuts, stirring until well mixed. Remove from heat. Slice the angel food cake and place on dessert plates. Spoon the sauce over the cake, and top with the mangoes.
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| | | From: Genie· | Sent: 6/15/2008 6:42 PM |
| Marionberry Layer Cake | | 1 jar American Spoon Fruit Perfect Marionberry
| 1 9" round Yellow cake
| | Bake your favorite yellow cake recipe. Slice the entire cake to make two thin 9" rounds. Spread 1/2 jar of Fruit Perfect onto one of the cake circles. Place the remaining cake on top and evenly spread the rest of the Fruit Perfect over the cake. Dust with powdered sugar just be serving. | | Recipe courtesy of Gingerich Farms | | |
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Reply
| | | From: Genie· | Sent: 6/19/2008 6:08 PM |
| Mocha Cake Dessert
Serving: Serves: 12
Cook Time: 2 hours
Total Time: 4 hours
  1 10 3/4-ounce frozen ready-to-serve pound cake 1 tablespoon instant-coffee granules or powder 2 cups heavy or whipping cream 1/4 cup chocolate syrup 2 1-ounce squares semisweet chocolate 1 teaspoon shortening 1. With serrated knife, cut frozen pound cake horizontally into 3 equal layers.
2. In cup, stir instant-coffee granules and 1 tablespoon hot tap water until coffee completely dissolves.
3. In large bowl, with mixer at high speed, beat heavy or whipping cream until stiff peaks form. Fold in chocolate syrup and coffee mixture just until blended to make mocha cream.
4. Place 1 cake layer on cake plate; spread evenly with 1/2 cup mocha cream. Top with second layer; spread with 1/2 cup mocha cream. Top with remaining cake layer. Reserve 1 cup mocha cream; use remaining to frost top and sides of cake.
5. Spoon reserved mocha cream into decorating bag with medium star tube. Pipe a decorative border along top and bottom edge of cake. Refrigerate at least 2 hours.
6. Meanwhile, in heavy small saucepan over low heat, heat semisweet-chocolate squares and shortening until melted and smooth, stirring frequently. Line a 6-ounce custard cup with plastic wrap; pour melted chocolate into plastic-lined cup. Cover and refrigerate until chocolate is set, about 2 hours.
7. To serve, unmold chocolate from custard cup. With vegetable peeler, slowly and firmly draw blade along surface of chocolate to make curls. Use chocolate curls to garnish cake. (If chocolate appears too brittle to curl, let stand at room temperature a few minutes to soften slightly.)
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| | | From: Genie· | Sent: 6/19/2008 6:09 PM |
| Toffee Tiramisu
Have your toffee, cake and eat it, too! Toffee adds a rich, buttery crunch
to this easy dessert that's just as tempting as the restaurant favorite.
1 package (10.75 ounces) frozen pound cake loaf, thawed and cut into 9
slices
3/4 cup strong coffee
1 cup sugar
1/2 cup chocolate-flavor syrup
1 package (8 ounces) cream cheese, softened
2 cups whipping (heavy) cream
2 bars (1.4 ounces each) chocolate-covered toffee candy, chopped
1.
Arrange cake slices in rectangular baking dish, 11x7x1 1/2 inches, cutting
cake slices if necessary to cover bottom of dish. Drizzle coffee over cake.
2.
Beat sugar, chocolate syrup and cream cheese in large bowl with electric
mixer on medium speed until smooth. Add whipping cream. Beat on medium speed
until
light and fluffy. Spread over cake. Sprinkle with candy.
3.
Cover and refrigerate at least 1 hour, but no longer than 24 hours.
Tips from the Kitchen
How-To
Chopping chocolate toffee bars is easy if you freeze them first. If your
store has chocolate-covered toffee bits, save freezing and chopping time by
using
1/3 cup of the bits.
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| | | From: Genie· | Sent: 7/14/2008 3:59 AM |
Angel Food Cake Delight I use this recipe when I want to make a simple dessert. My family raves about it. - 1 8-ounce package cream cheese
- 1 cup powdered sugar
- 2 boxes Dream Whip or cheaper brand
- 1 cup cold milk
- 1 cup coconut
- 1 Angel food cake
- 2 cans cherry pie filling
Soften cream cheese, whip and then blend with powdered sugar. Add Dream Whip and cold milk. After all is whipped good add coconut, stir to blend. Set aside. Slice or crumble half of cake in a 9" x 13" pan. Pour creamed mixture on top. Place the other half of cake on top of this. Top with cherry pie filling. Refrigerate overnight. | |
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Reply
| | | From: Genie· | Sent: 9/11/2008 3:59 AM |
Angel Food Fruit Flan Recipe Ingredients:
1 loaf (10 1/2 ounce size) angel food cake
1 can (16 ounce size) apricot halves in juice -- drained
nonstick cooking spray
1/4 cup oat bran -- optional
1/2 cup low-sugar orange marmalade -- melted and divided
1 can (16 ounce size) sliced peaches in juice -- drained
1 can (12 ounce size) evaporated skim milk
1/2 cup skim milk
1/4 cup honey
1 large egg -- lightly beaten
2 large egg whites -- lightly beaten
Directions: Preheat oven to 350F.
Cut angel food cake in half horizontally; cut each half crosswise into 12 slices. Set aside.
Arrange apricot halves in bottom of a 2 1/2 quart casserole coated with cooking spray. Arrange half of cake slices over apricots; sprinkle with 2 tablespoons oat bran, if desired. Drizzle 1/4 cup marmalade over mixture. Reserve 8 peach slices ; set aside.
Arrange remaining peach slices over marmalade; sprinkle with remaining 2 tablespoons oat bran, if desired. Arrange remaining cake slices over mixture; drizzle with remaining 1/4 cup marmalade. Arrange reserved 8 peach slices over top of mixture.
Combine milks, honey, egg, and egg whites in a medium bowl; stir well, and pour over cake mixture. Bake at 350F for 30 minutes or until a knife inserted in center comes out clean. Let flan stand 10 minutes before serving.
Note: Melt marmalade in a saucepan over low heat or in the microwave at MEDIUM (50% from power). | |
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