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Dirty Cake
Ingredients
* 1 1lb bag of Oreo cookies
* 2 large boxes of vanilla pudding
* 2 cups of milk
* 8 oz cream cheese
* 1 tub of cool whip
* 1/2 stick oleo or margarine
* 1 cup powdered sugar
Instructions
Pulverize Oreo cookies in food processor and set aside.
In large mixing bowl, combine milk and pudding until thick but not lumpy. Fold in cool whip and blend until smooth.
In separate mixing bowl, combine remaining ingredients. Then fold in pudding mixture. Stir it all up together until you get a smooth, creamy mass of goo.
Pour mixture into new, clean plastic flower pot (or baking pan if you're making a grave). Cover with crumbled Oreo mixture. Add gummy worms for decoration and stick a clean plastic flower or plant in the middle to make it look like a potted plant. Serve with clean, new garden tool.
To reduce the fat content, substitute Lite Cool Whip, Neufchatel cheese for cream cheese, sugar- free Jell-O pudding, and reduced-calorie margarine. |
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Crepe Suzettes
Ingredients - Batter
3 large eggs
¼ c sugar
1 teaspoon vanilla extract
½ c flour
grated zest of ½ orange
2/3 cup half and half
½ c cream
Ingredients - Filling
1½ sticks (6oz) unsalted butter softened
Grated rind of a large orange
1 tbsp of juice from orange
2 tbsp orange liqueur
1c powdered sugar, sifted after measuring
2 tbsp orange liqueur for flaming
2 tbsp brandy for flaming
Method
1. In a blender, place all ingredients for batter and blend for 10 seconds.
2. Heat a non stick omelet pan or frying pan (approx 7" wide across flat bottom) over a medium heat until drops of water splashed onto pan 'dance' or 'skitter' around.
3. Brush pan with a little butter and pour in about 2-3 tbsp of batter. Rotate the pan so that the batter evenly and thinly covers just the base of the pan and try not to get batter on sides of pan. Fill in any holes with more batter. Use either a ladle or a small measuring cup that contains just enough batter for your pan. Don't worry if the first one or two pancakes look messy, you'll get better with practice and they still taste good. Known as the chefs perks in England to have the first pancakes from the pan.
4. Cook until the edges start browning and the pancake is looking drier. (30 seconds- 1minute depending on size of crepe) Lift the outside edge and check to see if the pancake is golden brown. Flip the pancake and let cook for another 10 seconds when this side will have a 'spotty' appearance. Flip the pancake out onto a plate. Continue cooking pancakes with rest of batter.
5. Cream softened butter with orange rind and sugar and slowly add orange juice and orange liqueur.
6. Divide filling between cooked pancakes, fold in half with best side outside, and half again to make a fan shape.
7. Heat more of orange butter in non stick pan used for making pancakes, add pancakes and gently fry to reheat.
8. Once hot, pour brandy and orange liqueur into pan and flambé. Allow flames to die down and serve with syrup divided amongst pancakes.
9. Option: Arrange pancakes in a single layer in an attractive oven proof dish, cover and refrigerate until ready to use. Place in a preheated 350* oven for 15 minutes until sauce is visibly bubbling from pancakes.
10. Pour on warmed liqueurs and ignite in front of guests.
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Date Scones
makes 8
preheat oven to 375º
1/4 c. PLAIN yogurt stir in 2 t. of lemon juice (mock sour cream)
1/4 c. half-n-half
1/2 t. baking soda
1 egg, slightly beaten
2 T. 100% maple syrup
Mix above ingredients in small bowl. Don't be afraid when you mix in the baking soda, it will suddenly foam up.
In a large bowl, cut together with a pastry cutter or 2 knives until butter is incorporated enough to resemble med. sized pebbles:
2 c. flour 1/4 c. white sugar
1 t. baking powder 1/4 c. brown sugar, packed
1/2 t. salt 1/4 c. SPLENDA sugar replacement
1/2 c.REAL butter 1/4 c. uncooked oats
1/8 t. cream of tartar
Then mix in 3 'handfuls' (pour into open palm as much as you can hold in a cupped hand) of chopped dates. Mix with flour mixture slightly with hands. Form a well into center. Slowly begin to pour liquid mixture into dry ingredients, mix gently. Don't handle too much. Turn out (even if its not totally 'together' onto floured board. Gently knead it together, dough will be sticky. Knead only 5 times to just get it to stick all together. Pat into a circle about size of dessert/salad plate. Let it be about an inch thick. Gently, with any flat, sharped edged utensil you have around, (scrape under circle of dough, detaching it from the board), transfer it to baking pan sprayed with butter flavor oil spray.
With sharp knife, cut circle into half, then quarters, then 8ths... but don't 'separate'... leave them forming the circle. (its sticky...so be careful...). Bake until golden brown. Remove from oven and let sit a couple mins. before you carefully separate with spatula and transfer the scones to wire rack. Cool slightly before serving warm. |
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Cheese Danish
1 (4 oz) tube refrigerated crescent rolls
1 (3 oz) pkg cream cheese, softened
1/4 cup sugar
1/4 tsp vanilla extract
1 tsp butter or margarine, melted
Cinnamon sugar, optional
Unroll crescent roll dough and separate into two rectangles; place on an ungreased baking sheet and press the perforations together. In a small mixing bowl, beat cream cheese, sugar and vanilla until smooth. Spread over half of each rectangle; fold over opposite half of rectangle and pinch to seal. Brush with butter; sprinkle with cinnamon-sugar if desired. Bake at 350 degrees for 15-20 minutes or until golden brown.
Makes 2 servings. |
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Banana Split Strawberry Shortcake
2 1/2 cups Bisquick Baking Mix
3 tablespoons sugar
3 tablespoons butter or margarine, melted
1/2 cup milk
2 tablespoons soft butter or margarine
1 large banana
1 cup sweetened whipped cream
1/4 cup chopped nuts
2 cups sweetened sliced strawberries
Heat oven to 450 degrees. Stir baking mix, sugar, 3 tablespoons butter and the milk to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 8-10 times. Divide dough in half. Roll one half into 9-inch circle. Place in ungreased round layer pan, 9x1 1/2 inches; dot with 2 tablespoons butter. Roll other half of dough into 9-inch
circle and place on top of dough in pan. Bake 15 minutes or until light brown. Split warm shortcake crosswise. Slice half the banana over bottom layer and spread with 1/2 cup of the whipped cream. Sprinkle with 2 tblespoons of the nuts. Place second layer on whipped cream and nuts; slice remaining banana half over top. Spoon strawberries over layers and spread with remaining whipped cream. Sprinkle with remaining nuts. Cut into wedges.
Makes 6-8 servings. |
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Cheese and Apple Turnovers
1 (10 oz) cans refrigerated pizza crust
4 slices deli style sliced cheddar cheese
1 cup canned apple pie filling
1 tsp ground cinnamon, divided
1 egg white, beaten
2 tsp sugar
Roll crust on lightly floured surface to form a 10 inch square. Cut into four equal squares. Place one slice cheese on each square. Combine pie filling and 1/2 teaspoon cinnamon in a small bowl. Spoon 1/4 cup apple mixture over each cheese slice. Brush edges of crust with egg white; fold in half, forming a triangle. Press edges with tines of fork to seal. Cut small slits in top of crust to vent. Brush remaining egg white over top of turnovers. Combine sugar and remaining cinnamon. Sprinkle over top of turnovers. Bake at 400 degrees for 18 minutes or until puffed and golden. Cool on wire rack 10 minutes before serving.
Makes 4 servings. |
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Lemon Schaum Torts
4 eggs whites
1/2 tsp cream of tartar
1/4 tsp salt
1 cup sugar
Lemon Filling (recipe follows)
1 cup whipping cream
3 Tbls sugar
Garnish: lemon curls
Combine first 3 ingredients in a large mixing bowl; beat at high speed of an electric mixer until foamy. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Drop one-eighth of mixture onto a parchment paper-lined baking sheet; spread into a 3 inch circle. Make an indentation in center with back of spoon. Repeat procedure with remaining mixture. Bake at 225 degrees for 1 hour; turn oven off, and partially open oven door. Let cool in oven 1 hour. Carefully remove meringues from parchment paper. Just before serving, spoon Lemon Filling into each meringue. Beat whipping cream and 3 tablespoons sugar at high speed of an electric mixer until soft peaks form. Spoon evenly over Lemon Filling. Garnish, if desired.
Makes 8 servings.
Lemon Filling:
4 egg yolks
1/2 cup sugar
1/4 cup fresh lemon juice
Combine all ingredients in a medium saucepan. Cook over medium heat, stirring constantly, 4 minutes or until mixture is thickened. Let cool.
Makes 2/3 cup. |
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Chocolate Raspberry Pound Cake
1 cup seedless raspberry preserves, divided
2/3 cup butter or margarine, softened
1 1/2 cups sugar
2 large eggs
2 cups flour
3/4 cup cocoa
1 1/2 tsp baking soda
1 tsp salt
2 cups sour cream
1 tsp vanilla
sifted powdered sugar
Place preserves in a microwave safe bowl. Microwave at high 1 minute or until preserves melt, stirring after 30 seconds. Let cool. Beat butter at medium speed of an electric mixer 2 minutes or until creamy. Gradually add 1 1/2 cups sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour, cocoa, soda, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in 3/4 cup preserves and vanilla. Pour batter into a greased and floured 12 cup bundt pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; place on wire rack. Brush remaining preserves over cake. Let cool completely. Sprinkle with powdered sugar.
Makes one 10 inch cake. |
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Harvest Honey Spice Cake
- Makes 12 servings -
1 cup honey
1/3 cup vegetable oil
1/3 cup strong brewed coffee
3 eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups peeled chopped tart apples
1/2 cup toasted slivered almonds
1/2 cup dried cranberries
powdered sugar
toasted sliced almonds, for garnish
Using electric mixer beat together honey, oil and coffee. Beat in eggs.
Combine dry ingredients; gradually add to honey-egg mixture, mixing until well blended. Stir in apples, almonds and cranberries.
Pour into lightly greased and floured bundt or tube pan. Bake at 350°F for 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool on wire rack. Dust with powdered sugar; garnish with sliced almonds, if desired. |
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Honey Apple Turnovers
- Makes 4 servings -
1 Tbsp. dried currants
3 Tbsp. finely chopped walnuts
1/2 tsp. ground cinnamon, plus additional for dusting
6 Tbsp. honey, divided
2 large baking apples
Prepared pie dough for two single-crust 9-inch pies (purchased or homemade)
In a small bowl, combine currants, walnuts and 1/2 tsp. cinnamon. Stir in 3 Tbsp. honey. Peel apples and cut each in half lengthwise. Trim away stem and blossom ends. Scoop out core from each half with a melon baller, making a wide hole for filling. Divide honey mixture evenly between apple centers. Divide pie dough into 4 balls. Roll each into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple with filling-side up. Tuck and wrap dough around each apple. Trim dough to fit. Pinch the edges of dough underneath apples to seal entirely. Combine 1 Tbsp. honey with 1 tsp. steaming hot water. Stir until honey dissolves. Brush mixture over tops of dumplings; dust with additional cinnamon. Transfer dumplings to an ungreased baking sheet. Bake at 375°F for about 35 minutes, until dumplings are golden. Remove from oven and drizzle with remaining 2 Tbsp. honey. Serve warm or at room temperature. |
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Applesauce Cake
2½ Cups flour
1 Cup honey
1 Cup sugar
¼ Teaspoon baking powder
2 Teaspoons baking soda
1½ Teaspoons salt
¾ Teaspoon cinnamon
½ Teaspoon cloves ½ Teaspoon allspice
½ Cup soft shortening
¼ Cup water
1½ Cups unsweetened applesauce
2 Eggs
½ Cup chopped walnuts
1 Cup chopped raisins
Preheat oven to 350° F. Grease and flour 9"x9"x2" or 9"x13" pan, or two 8"x8"x2" pans.
Blend dry ingredients in bowl. Add shortening, water and applesauce. Beat at medium speed 2 minutes. Add eggs, beat 2 minutes more. Stir in walnuts & raisins.
Pour into pan. Bake 45-50 minutes. Cool in pan 10 minutes, turn out onto rack to cool. |
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BANANA PECAN STRUDELS WITH HONEY
4 sheets phyllo dough
5 tbs unsalted butter, melted
1/2 cup confectioners sugar
1/2 cup finely chopped toasted pecans
2 bananas, sliced lengthwise into quarters
2 tbs honey
Heat oven to 400°. Line baking sheet with parchment paper. Cut phyllo sheets in half lengthwise to make 8 rectangles. Brush one phyllo sheet half with some of the melted butter. Sift 1 tbs confectioners sugar over top of buttered sheet. Sprinkle with 1 tbs nuts. Place a banana quarter along short edge of phyllo. Starting with short end, roll up banana in phyllo. Dab a little honey along the edge to help seal the packet. Repeat with remaining phyllo and other ingredients to make another seven strudels, for total of 8 strudels. Place strudels on baking sheet. Brush strudels with melted butter. Bake 15 min. or until strudels are golden brown and crisp. Serve warm. MAKES 8 SERVINGS |
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French Donuts
2 ½ pounds flour
4 ½ cups water
1- Quart eggs (room temperature)
1½ cups sugar
1 ½ Tablespoons salt
1- Heaping tablespoon baking powder
In a large sauce pan boil water, incorporate flour, sugar, salt (stirring vigorously), when flour forms a “to suggest a pasty thick ball�?mass. Take to mixer, set paddle and continue
To mix flour mixture ‘mass�?to 110°F “cool enough not to cook eggs�? slowly start incorporating eggs holding back 1 cup egg as mixture varies. Scrap bowl, continue incorporating mixture until smooth but thick, incorporate baking powder last 30 seconds, let sit 10 minutes, dispense with pancake dispenser to maximum setting, fry at 365°F. Until golden brown, turn and fry additional 1 minute, turn again fry 30 seconds “this ensures shells are not soft�?turn again and remove from fryer. Glaze, choc, or maple.
Makes 40 donuts
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Lovin' Sweetcakes
1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) Strawberry Flavor Gelatin, or any red flavor
1 tub (8 oz.) Whipped Topping, thawed
1/4 cup seasonal colored sprinkles
PREPARE cake batter as directed on package. Stir in dry powered gelatin until well blended.
LINE 24 medium muffin cups with paper liners. Pour batter evenly into cups, filling each cup 1/2 full. Place a small marble or 1/2-inch ball of foil between each liner and one side of the cup, pushing the paper in to form a heart shape. Bake as directed on package for cupcakes. Cool completely; remove marble or foil.
SPREAD 2 Tbsp. whipped topping onto top of each cupcake. Decorate each with 1/4 tsp. sprinkles as desired. Store cupcakes in refrigerator.
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PUMPKIN AND CARAMEL SWIRL CHEESECAKE
INGREDIENTS:
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream
DIRECTIONS:
Crust:
Preheat oven to 350 degrees. Finely grind crushed cookies,
pecans and sugar in processor. Add melted butter and blend
until combined. Press crust mixture onto bottom and up sides
of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Filling:
Using electric mixer, beat cream cheese and sugar in large
bowl until light. Transfer 3/4 cup mixture to small bowl;
cover tightly and refrigerate to use for topping. Add pumpkin,
4 tablespoons whipping cream, ground cinnamon and ground
allspice to mixture in large bowl and beat until well combined.
Add eggs 1 at a time, beating just until combined. Pour filling
into crust (filling will almost fill pan). Bake until cheesecake
puffs, top browns and center moves only slightly when pan is
shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and
cool 10 minutes. Run small sharp knife around cake pan sides to
loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature.
Add remaining 5 tablespoons whipping cream to cream cheese mixture
and stir to combine. Press down firmly on edges of cheesecake to
even thickness. Pour cream cheese mixture over cheesecake, spreading
evenly. Spoon caramel sauce in lines over cream cheese mixture.
Using tip of knife, swirl caramel sauce into cream cheese mixture.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry
bag fitted with small star tip (do not stir before using). Pipe
decorative border around cheesecake and serve.
Yield: 10 Servings
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Cinnabuns
Preparation Time: 30 min
Cooking Time: 30 min
Ingredients
* 1 cup fat-free skim milk
* 1 Tbsp vegetable oil
* 1 Tbsp sugar
* 1 tsp table salt
* 1 Tbsp yeast, about 1 package
* 2 1/2 cup all-purpose flour, sifted, divided
* 1/4 cup unpacked brown sugar
* 1/4 cup dark corn syrup
* 2 tsp ground cinnamon
* 1/8 tsp ground nutmeg
* 1 tsp orange zest, grated
* 1/4 cup raisins, dried cherries or cranberries
Instructions
* Stir together milk, vegetable oil, sugar and salt in a small saucepan. Heat to lukewarm. Pour yeast over 2 tablespoons lukewarm water and let sit 5 minutes. Stir into milk mixture.
* Transfer warm milk to a large mixing bowl and beat in half the flour by hand or with an electric mixer. Mix in enough remaining flour to make a soft dough. Let rest 10 minutes; knead well on a floured board or with an electric mixer and dough hook; let rest 10 minutes.
* Spray a large, clean bowl with cooking spray, add dough, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
* Lightly coat a 9-inch round baking pan with cooking spray. Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle. Spray with cooking spray.
* Stir together brown sugar, corn syrup, cinnamon, nutmeg and orange zest; brush over dough. Sprinkle with raisins. Roll up tightly, like a jelly roll. Cut into 12 pieces.
* Place buns cut-side up in baking pan. Cover with plastic and let rise until doubled, about 1 hour.
* Preheat oven to 350°F. Bake buns until firm and nicely browned on top, 30 minutes. Cool completely before inverting onto a serving plate.
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