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Reply
| | From:  Genie· (Original Message) | Sent: 2/22/2008 9:00 PM |
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Reply
| | | From: Genie· | Sent: 8/22/2008 9:06 PM |
End of Summer Ice Cream Cake Ingredients - 2 boxes of ice cream sandwiches (24 total bars)
- 1 large container of whipped topping
Directions Line a 9x13 inch casserole dish with 12 of the ice cream bars. Cover with half of the whipped topping. Place the remaining 12 ice cream bars on top of the whipped topping. Top this layer of ice cream sandwiches with remaining whipped topping. Put in freezer until ready to serve. Cut into squares to serve. (Top with chopped nuts and a drizzling of chocolate syrup, and a cherry, optional.) Source: A friend, who is an excellent cook, served this dessert and everyone loved it. We all wanted the recipe, but figured it would be involved. What a pleasant surprise to find out how easy it is to make. Great for a last minute dessert. You can also make it ahead of time and keep it ready in the freezer. | |
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Reply
| | | From: Genie· | Sent: 8/25/2008 7:58 PM |
| Banana Ice Cream 4 to 6 qts
4 cups very ripe, mashed bananas
1/2 cup sugar
2 Tbsp fresh lemon juice
2 cups heavy whipping cream
2 14 oz cans sweetened condensed milk
1 quart half and half
1 Tbsp vanilla
Up to 2 quarts milk (as needed)
Garnish : Banana slices, pecans in syrup
In a food processor or blender, puree bananas with sugar and lemon juice. Set aside. With an electric mixer at high speed, beat whipping cream until soft peaks form. Add condensed milk, and continue to beat until stiff peaks form. Add half and half, bananas, and vanilla. Stir. Pour mixture into the canister of a 4 to 6 qt ice cream freezer. Add milk, if necessary, to fill the canister to the freezer line. Freeze according to manufacturer's directions. Garnish each serving with banana slices and pecans in syrup, if desired.
For a 1 qt freezer:
1 cup very ripe, mashed bananas
2 Tbsp sugar
1 1/2 tsp fresh lemon juice
1/2 cup heavy whipping cream
2/3 cup sweetened condensed milk
1 cup half and half
1 tsp vanilla
Omit milk | |
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Reply
| | | From: Genie· | Sent: 8/27/2008 2:09 AM |
| From: Kaylorco (Original Message) | Sent: 8/25/2008 9:45 PM |
Death By Chocolate
Serves up to 24 (or 1 serious chocoholic)
1 (21-ounce) package brownie mix, batter prepared according to package directions
1/4 cup coffee-flavored liqueur (see Options)
2 (2.8-ounce) packages instant chocolate mousse, prepared according to package directions (see Options)
8 (1.4-ounce) chocolate-covered toffee candy bars (such as Skor® or Heath®), coarsely crushed (see Tip)
1 (12-ounce) container frozen whipped topping, thawed
- Preheat the oven and bake the brownie batter in a 9" x 13" baking pan according to the package directions; allow to cool completely.
- Use a fork to prick holes in the top of the cooled brownies; drizzle with coffee liqueur.
- Break up the brownies into small pieces and place half in the bottom of a trifle dish or large glass serving bowl. Cover with half the mousse then one-third of the crushed candy and half the whipped topping. Repeat the layers and top with the remaining crushed candy.
- Cover and chill for at least 2 hours before serving.
OPTIONS: Instead of the coffee liqueur, you can use a mixture of 1 teaspoon sugar and 1/4 cup leftover black coffee, or leave out the coffee flavoring entirely. And instead of instant chocolate mousse, you can prepare two (4-serving) packages of instant chocolate pudding.
TIP: Break the candy bars into small pieces in a food processor or by gently tapping the wrapped bars with a hammer. | | |
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Reply
| | | From: Genie· | Sent: 9/8/2008 2:37 AM |
Banana Split Dessert 6 c. Corn Flakes, crushed
1/2 c. margarine or butter, melted
1/2 c. sugar
1 pkg. (3 3/4 oz.) vanilla instant pudding & pie filling
5 or 6 med. Bananas
1 can (20 oz.) crushed pineapple, well drained
1 container (8 oz.) frozen whipped topping, thawed
12 maraschino cherries, drained & cut into halves
1 c. Corn Flakes, not crushed, for garnish
Heat oven to 375 degrees. Mix crushed cereal, the margarine and sugar in bowl. Put mixture in ungreased rectangular pan (13 x 9 x 2 inches). Bake 10 minutes, let cool. Prepare pudding and pie filling as directed on package for pudding; refrigerate 10 minutes. Slice bananas; arrange on crust. Spread pudding over bananas. Top with pineapple. Spread whipped topping over pineapple to edges of pan. Refrigerate at least 2 hours. Just before serving, garnish with maraschino cherry halves and whole cereal. Serves 12 to 16. | |
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Reply
| | | From: Genie· | Sent: 10/4/2008 3:01 PM |
| Creamy Rhubarb Dessert
1/2-cup cold butter
11/2-cups flour
1/2-cup chopped pecans
Rhubarb Layer
4-cups sliced rhubarb
1/2-cup sugar
2-tbsp flour
Cheesecake Layer
16-oz cream cheese, softened
1/2-cup sugar
1-tsp vanilla extract
3-eggs
Topping
11/2-cups sour cream
3-tbsp sugar
1-tsp vanilla extract
Chopped pecans, optional
In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans
Press into ungreased 13x9" baking pan; bake at 350*F for 15 min.
Combine rhubarb, sugar and flour; spoon over the crust
Bake for 15 min.
Meanwhile, in a mixing bowl, beat cream cheese, sugar and vanilla until fluffy
Add eggs, one at a time, beating well after each addition
Pour over hot rhubarb layer; bake for 30 min.
Combine sour cream, sugar and vanilla; spread over hot cheesecake
Cool on wire rack for 1 hour
Refrigerate overnight
Sprinkle with additional pecans if desired.
16 servings
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Reply
| | | From: Genie· | Sent: 10/7/2008 2:00 AM |
| Frozen Layered Sherbet Dessert | | 2 c. coconut cookie crumbs (coconut
bar cookies - long, narrow, washboard type)
2 (8 oz.) containers Cool Whip
1 to 2 c. chopped nuts
1/2 gal. sherbet (lime or raspberry) | | | Instructions | | Crumb cookies and mix with Cool Whip and nuts. Spread 1/2 of mixture in 9x13 inch pan. Spoon sherbet over mixture, smooth, cover with remaining half of crumb mixture. Freeze. Makes 18 servings. | | |
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Reply
| | | From: Genie· | Sent: 10/14/2008 3:49 AM |
Spanish Caramel Custard Recipe Ingredients: 1 1/4 cups sugar
Pinch of salt
2 teaspoons vanilla extract
7 large eggs
1/2 cup cold milk
4 cups hot milk Directions: Preheat the oven to 325*F.
Stir and cook 3/4 cup of the sugar in a small saucepan over medium heat until it is melted and a light amber color. Pour it into a 1 1/2-quart casserole, turning to coat all the bottom and as much of the sides as possible. If casserole is very cold, place in a pan of hot water to warm. This prevents the caramel from hardening before bottom and sides are coated.
Combine salt, vanilla and remaining sugar. Mix well. Add the eggs and beat lightly with a rotary beater. Stir in the cold milk, then add the hot milk. Mix well.
Pour the custard into the caramel coated casserole. Set in a pan of hot water. Bake in the oven for 1 hour and 20 minutes.
Remove from the oven and cool. Then chill. Just before serving, turn out into a shallow bowl or a slightly cupped serving plate that is 2 inches larger than the flan. Slice and serve.
Handle the coating carefully, as the casserole may become very hot to the touch. In baking the casserole, the hot water should reach just about half way up the casserole.
12 servings | |
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Reply
| | | From: Genie· | Sent: 10/18/2008 8:22 PM |
| Peanut Butter Pudding Dessert 1 c all-purpose flour 1/2 c cold butter, cubed 1-1/2 c chopped cashews, divided 1-8oz pkg cream cheese, softened 1/3 c creamy peanut butter 1 c confectioners' sugar 1-12oz carton frozen whipped topping, thawed, divided 2-2/3 c cold milk 1-3oz pkg instant chocolate pudding mix 1-3oz pkg instant vanilla pudding mix 1-1.55oz milk chocoalte candy bar, coarsely chopped Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined. Press into a greased 13 x 9" baking dish. Bake at 350º for 25-28 minutes or until golden brown. Cool completely on a wire rack. In a small mixing bowl, beat the cream cheese, peanut butter and confectioners; sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust. In another bowl, whisk milk and both pudding mixers for 2 mintues. Let stand for 2 minutes or until soft-set. Spread over cream chese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving. Makes 12-16 servings | |
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Reply
| | | From: Genie· | Sent: 10/19/2008 6:45 PM |
| New York-Style Sour Cream-Topped Cheesecake
Prep: 20 min., Bake: 50 min., Cool: 30 min., Chill: 4 hr.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1 1/4 cups sugar, divided
4 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
2 teaspoons vanilla extract, divided
1 (16-ounce) container sour cream, divided
4 large eggs
2 cups sliced fresh strawberries
Preparation
1. Line bottom and sides of a 13- x 9-inch pan with aluminum foil,
allowing 2 to 3 inches to extend over sides. Stir together cracker
crumbs, butter, and 2 tablespoons sugar; press firmly onto bottom of
prepared pan.
2. Beat cream cheese, 1 cup sugar, and 1 teaspoon vanilla at medium
speed with an electric mixer until well blended. Add 1 cup sour cream,
beating well. Add eggs, 1 at a time, beating at low speed just until
blended after each addition. Pour over crust.
3. Bake at 325° for 40 minutes or until center is almost set. Stir
together remaining sour cream, 2 tablespoons sugar, and 1 teaspoon
vanilla until well blended; carefully spread over cheesecake.
4. Bake 10 more minutes. Cool on a wire rack 30 minutes. Cover and
chill at least 4 hours or up to 24 hours. Lift cheesecake from pan,
using foil sides as handles. Top with strawberries just before
serving. Store leftover cheesecake in refrigerator.
New York-Style Cinnamon Cheesecake: Stir together cracker crumbs,
butter, and sugar as directed in Step 1. Press mixture onto bottom and
1 inch up sides of a lightly greased 9-inch springform pan. Prepare
batter as directed in Step 2, beating in 1 1/2 teaspoons ground
cinnamon with cream cheese. Bake at 325° for 50 minutes or until
center is almost set. Top with sour cream mixture as directed, and
bake 10 more minutes. Remove from oven, and gently run a knife around
the edges of cheesecake to loosen. Cool and chill as directed. Omit
strawberries. Garnish with sliced almonds, fresh rosemary sprigs, and
pear slices, if desired. Prep: 20 min., Bake: 1 hr., Cool: 30 min.,
Chill: 1 hr.
Yield
Makes 16 servings
Southern Living Cooking School, OCTOBER 2007
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:48 AM |
BERRY CREAM TORTE SUPREME SERVES 10-12 This is heavenly and makes a spectacular presentation. It is based on a recipe from a magazine called La Cucina Italiana. I made some changes, mostly for ease of preparation. It is still rather time-consuming so start early or bake the cake the day before. The cake is so good on its own I'm certain you will find other uses for it. INGREDIENTS Cake - 2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature
- 1-1/2 cups sugar
- 4 eggs, separated, room temperature
Filling - 2 pints (about 4 cups or 2 pounds) fresh berries, cleaned (see notes below)
- 3 cups heavy or whipping cream
- 4 tablespoons confectioner's sugar
- 3/8 cup (6 tablespoons) orange-flavored liqueur, such as Grand Marnier or Cointreau
- 2 tablespoons water
For the cake: Preheat the oven to 350° F. Butter and flour a 9-inch round cake pan. Sift the flour with the baking soda and half of the salt. (Half of 1/8 teaspoon is basically a pinch so you don't have to measure exactly). Place the butter and sugar in a large bowl and beat with an electric mixer until light and creamy. Add the egg yolks, one at a time, beating well after each addition. Add the sifted flour mixture and fold in until well incorporated. In another bowl, beat the egg whites with the remaining salt until they hold soft peaks; fold into batter. Pour the batter into the cake pan and bake for 40-45 minutes or until a cake tester inserted in the center comes out clean. Remove from oven and allow to cool on a baking rack for about 7 minutes, then remove cake from pan and place on rack until cooled completely. For the Filling: Take 1 pint (2 cups) of the berries and purée in a processor until smooth. You should have about 1-1/2 cups of purée. Place in a large bowl. If using large berries such as strawberries, slice the remaining berries into wedges, otherwise keep them whole. In a large bowl, whip the cream and confectioner's sugar together. Remove a little more than half of the whipped cream and add to the purée, folding to incorporate. To assemble: Slice the cake horizontally into 3 equal layers. Mix together the liqueur and water. Place the first cake layer on a serving plate; brush with one-third of the liqueur. Top with half of the berry cream, then scatter one-third of the berries over the cream. Repeat with the second layer of cake. For the top layer, brush the liqueur on the side of the cake layer that will be on the bottom, then turn over and place on top. Place the whipped cream on top, being certain to keep it billowy and fluffy, not an even spread. If desired, this could be done with a pastry bag with a fluted tip. Decorate the top with the remaining berries. Refrigerate until serving. Notes: The original recipe called for strawberries but any fresh berries could be used. Be certain to use ripe, sweet berries at the peak of their season since no sugar is added directly to them. Do not attempt to use frozen in this recipe because they would probably ooze too much liquid into the cream and deflate it. If the cake batter is too thick to spread by itself when poured into the pan, spread it gently with your spatula or spoon. The first time I made the cake, I tested it after 40 minutes and not only was the tester clean, probably due to the large amount of butter in the batter, but the top sprang back to the touch. However, when I cut into it, there was an area that could have been baked a little longer, so be certain to test it well. Since the cream is stabilized with the confectioner's sugar, the cake will last in the refrigerator for one or two days before it deflates too much. However, for the best possible presentation, I would not make the cream and assemble the cake until several hours before serving. | |
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