devil's food cake
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devil's food cake
eclair
Famous Oatmeal Cookies Recipe
Ingredients
3/4 cup vegetable shortening 1 cup firmly packed brown sugar 1/2 cup granulated sugar 1/4 cup water 1 tsp vanilla 3 cups oats (quick or old fashioned) uncooked 1 cup flour, all-purpose 1 tsp salt (optional) 1/2 tsp baking soda
Instructions
1. Heat oven to 350°F. Beat shortening, sugar (both), egg, water and vanilla until creamy. Add combined oats, flour, salt and baking soda; mix well. Drop by rounded teaspoonfuls onto an un-greased cookie sheet. Bake 12-15 minutes or until light golden brown. Remove to cooling rack; cool completely. Store tightly covered.
2. GREAT VARIATIONS: Add 1 cup of any or a combination of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or coconut. Makes about 5 dozen cookies.
Gary's Chocolate Cream Pie Recipe
Yield: 8 Servings
Ingredients
1 Pie shell, 9" or 10" 2 Chocolate Pudding (double recipe) 1 pt Whipping Cream 1 ts Vanilla extract 3 tb Confectioner's Sugar Chocolate shavings (semi-sweet)
Instructions
1. Make a double batch of Gary's Chocolate Pudding increasing the cornstarch to about 4 1/2 tb per batch (8-10 total). Chill thoroughly. This pudding will be extremely thick.
2. Make or purchase your favorite pie shell. I personally like the good old fashioned, plain pie shell. My family seems to prefer a cookie type of shell. If you make your own, you must pre-bake it as this pie requires NO BAKING.
3. Whip cream with confectioner's sugar and vanilla extract until thick and fluffy. Take 1/2 of the whipped cream and add to the chocolate pudding. Because the pudding is so thick, you will probably want to use an electric mixer for this task. Mix until all of the whipped cream is thoroughly incorporated.
4. Fill pie shell with the pudding-whipped cream mixture. Place remaining whipped cream into a piping bag and pipe onto top of pie. Shave bittersweet chocolate on top as garnish.
5. Cover pie and place into refrigerator for 2-3 hours to allow the cornstarch that is in the confectioner's sugar to set.
Heart's Delight Torte Recipe
Yield: 10 to 12 servings
Ingredients
1/3 cup shortening 1 cup sugar 1 egg 3/4 cup buttermilk 1 teaspoon pure vanilla extract 1 cup plus 2 tablespoons all-purpose flour 1/3 cup baking cocoa 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cans (21 ounces each) cherry pie filling 1 cup whipped topping 2 tablespoons semisweet chcolate chips
Instructions
1. In a mixing bowl, cream shortening and sugar. Add the egg, buttermilk, and vanilla. Combine the dry ingredients; gradually add to creamed mixture.
2. Pour into a greased 9-inch heart-shaped or round baking pan. Bake at 350 for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Split cake in half; place one layer on a serving plate. Spread with one can of pie filling; top with second cake layer. Pipe whipped topping around edge; garnish with chocolate chips. Spoon cherries from the second can of pie filling onto the top of cake (refrigerate any remaining for another use).
wow can you make all these??
ice cream sundae
Love desserts.. Have cooked most that I have put on here.. Think we should have a recipe thread..Quote:
Originally Posted by Dee09
Jiffy Fruit Cobbler Recipe
Ingredients
1 ea Canned peaches, apricots, Or fruit cocktail..in Fruit juice 2 ts Tapioca, minute Cinnamon to taste 1 c Biscuit mix 1/3 c Milk
Instructions
1. Preheat oven to 350 degrees. Combine fruit and juice, tapioca and cinnamon in a 9 inch pie plate, set aside. Stir together biscuit mix and milk in a small bowl. Top fruit mixture with 6 equal sized 'mounds' of biscuit dough.
2. Place fruit mixture with the biscuits on top of the oven. Bake 25-30 minutes.
3. Serve warm with fruit dished on top of biscuit.
Kahlua Mousse Bownies Recipe
Ingredients
1/4 c Kahlua 1 t Instant coffee crystals 3 oz Unsweetened chocolate 2 oz Seni-sweet chocolate 1 c Butter 1/2 c Shortening 6 Large eggs 2 c Sugar 3/4 c Sifted cake flour 1 t Baking powder 1 t Salt 1 c Pecans, chopped med. fine
Instructions
1. Line bottom of a jelly roll pan (15 1/2 x 10 1/2 x 1 inch) with baking parchment and grease sides of pan. Mix kahlua and coffee crystals. Melt chocolate, butter and shortening together over very low heat, and cool slightly. Beat eggs lightly, add sugar and continue beating until thick and light colored. Slowly stir in kahlua and chocolate mixtures. Resift flour with baking powder and salt into batter, and mix until smooth. Turn into prepared pan and level top. Sprinkle nuts evenly over top.
2. Bake on center rack of 350 degree oven, about 25 minutes, just until cake tests dome. Cool in pan on wire rack. To serve...cut into small 1 1/2 inch squares or sieve powdered sugar over top and cut. Or, cut into 2 1/2 inch squares and serve tipped with ice cream and drizzle of chocolate sauce. Or, for a more lavish dessert, put 2 of the larger squares together with ice cream between and top with a rosette of whipped cream.
Very impressed. Can I put an order in? I'll start with Kahlua Mousse Bownies ... :)
lemon bars
Mince tarts
Neapolitan Delight Recipe
Yield: 8 servings
Ingredients
4 lg Fresh peaches 2 c Sugar 4 c Orange juice 1/4 c Lemon juice 3/4 c Apricot brandy
Instructions
1. Peel the fresh peaches, cut into halves, and remove pits. Then cut into small cubes (or use 8 canned-peach halves). Add sugar and stir well. Add orange and lemon juice, stir, then add 1/4 cup of the apricot brandy. Mix all ingredients well and freeze.
2. Serve with 1 tablespoon of apricot brandy floated on top. (Or use more of the liqueur if you wish)
Old-Fashioned Lemon-Nut Coffee Cake Recipe
Yield: 1 servings
Ingredients
1/3 c Sugar; brown, packed 1/3 c Sugar; granulated 3/4 ts Baking powder 1/4 ts Baking soda 1/2 c Butter; chilled 1/3 c Nuts; chopped walnuts or pe 1 Egg 1/3 c Buttermilk 2 ts Lemon rind; grated
Instructions
1. Preheat oven to 350 degrees F. Butter an 8- or 9-inch square cake pan. In a large mixing bowl, combine the flour, brown sugar, granulated sugar, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Add the nuts. Remove and reserve 1/3 cup of the mixture. In another bowl, beat in the egg, buttermilk, and lemon rind or lemon extract together. Stir the egg mixture into dry ingredients. Do not overmix. Batter will not be smooth-looking. Turn batter into prepared cake pan. Sprinkle reserved crumb mixture over the top. Bake 25 minutes, until golden. Serve warm. makes 1 8" or 9" square cake
Party Cake Recipe
Yield: 1 cake
Ingredients
1 pk Cake mix (2 layers) - white, yellow or chocolate 1/4 c C and H Powdered Sugar 1/4 c Salad oil 1 c Water 4 Eggs
Instructions
1. Combine cake mix, sugar, oil, water and eggs in mixing bowl. Mix at low speed 30 seconds. Beat 3 to 4 minutes at medium speed until batter is very smooth. Pour into one of any of these greased and floured pans.
2. Bake in 350 degree oven, as directed:
* 10-inch tube pan - bake 50 minutes
* Bundt pan - bake 50 minutes
* 13 x 9 x 2-inch pan - bake 45 minutes
* 2 layer pans (9 inch) - bake 30 minutes
3. Cool large cakes 15 minutes and cool layers 5 minutes before removing from pan to cake rack. When thoroughly cooked, glaze or frost as desired.
quick oat squares
Raspberries & Cream Snowflake Pie Recipe
Yield: 8 servings
Ingredients
Pillsbury pie crust (15 oz) 21 oz Raspberry fruit pie filling 8 oz Cream cheese; softened 14 oz Sweetened condensed milk 1/3 c Lemon juice 1/2 ts Almond extract 1/2 ts Powdered sugar; (to 1 ts)
Instructions
1. Allow both crust pouches to stand at room temperature for 15-20 minutes. Heat oven to 450-degrees. Prepare 1 crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Bake at 450-degrees for 9-11 minutes or until lightly browned; cool.
2. To make snowflake crust, unfold remaining crust onto ungreased cookie sheet; remove plastic sheets. Cut crust into 7-1/2-inch-diameter circle; discard scraps. Refold circle into fourths on cookie sheet. With knife, cut designs from folded and curved edges; discard scraps. Unfold. Bake at 450-degrees for 6-8 minutes or until lightly browned; cool completely.
3. Reserve 1/2 cup raspberry filling; spoon remaining filling into cooled crust in pan. In large bowl, beat cream cheese until light and fluffy. Add milk; blend well. Add lemon juice and almond extract; stir until thickened. Spoon over raspberry filling in crust. Refrigerate 1 hour. Spoon reserved raspberry filling around edge of pie; place snowflake crust on top. Refrigerate several hours. Just before serving, sprinkle with powdered sugar. Store in refrigerator.