CAKE
1 c. unsifted unsweetened cocoa
2 c. boiling water
2-3/4 c. sifted (before measuring) all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. butter, softened
2-1/2 c. granulated sugar
4 eggs
1-1/2 tsp. vanilla extract
FROSTING
1 pkg. (6oz) semisweet chocolate chips
1/2 c. cream
1 c. butter
2 1/2 c. unsifted confectioners' sugar
FILLING
1 c. heavy cream, chilled
1/4 c. unsifted confectioners' sugar
1 tsp. vanilla
CAKE: In a medium bowl, combine unsweetened cocoa with 2 c. boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt & baking powder. Preheat to 350. Grease well & lightly flour 3 9-inch cake pans.
Beat (high) butter, sugar, eggs, vanilla about 5 minutes. On low, beat in the flour mixture (in 4ths) and cocoa mixture (in 3rds).
Begin and end with flour mixture. Do not overbeat. Divide evenly into pans, smooth top with spatula. Bake 25 to 30 mins, or until surface springs back when gently pressed with fingertip. Cool in pans 10 mins and loosen sides with spatula. Remove from pans; cool on racks.
FROSTING: In medium saucepan combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat. With whish, blend in 2-1/2 cups confectioners' sugar. Turn into bowl; place over ice. Beat until frosting holds shape.
FILLING: Whip cream with sugar and vanilla.
ASSEMBLY: On plate, place a layer, top side down; spread w/half of the filling. Pleace 2nd layer top side down; spread with rest of cream. Pleace 3rd layer, top side up. Frost sides and top; refrigerate 1 hour or more before serving.
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Deep-Dish Cheesecake Coffee Cake
Breakfast or dessert? You decide...
3 cups Bisquick
1/2 cup milk
1/4 cup sugar
1/4 cup butter, melted
1 8oz pkg. cream cheese, softened
2 large eggs
1/2 cup sugar
1/2 tsp. vanilla extract
1/2 cup strawberry preserves
garnish: strawberries
1. Combine first 4 ingredients; stir vigorously 30 seconds. Turn dough out onto a lightly floured surface; knead gently 4 or 5 times. Pat dough evenly into bottom and up sides of an ungreased 9-inch square pan.
2. Combine cream cheese and next 3 ingredients in a mixing bowl; beat with an electric mixer until smooth. Pour batter into paan, and bake at 350 for 40 or 45 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.
3. Spread preserves over top; cut coffee cake into squares to serve. Garnish, if desired, and serve warm.
3 cups Bisquick
1/2 cup milk
1/4 cup sugar
1/4 cup butter, melted
1 8oz pkg. cream cheese, softened
2 large eggs
1/2 cup sugar
1/2 tsp. vanilla extract
1/2 cup strawberry preserves
garnish: strawberries
1. Combine first 4 ingredients; stir vigorously 30 seconds. Turn dough out onto a lightly floured surface; knead gently 4 or 5 times. Pat dough evenly into bottom and up sides of an ungreased 9-inch square pan.
2. Combine cream cheese and next 3 ingredients in a mixing bowl; beat with an electric mixer until smooth. Pour batter into paan, and bake at 350 for 40 or 45 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.
3. Spread preserves over top; cut coffee cake into squares to serve. Garnish, if desired, and serve warm.
Best Chocolate Frosting
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1.In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2.In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1.In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2.In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Cranberry-Almond-Orange Caramel Corn
Oh my, this is good. We had to make a second batch because we kept eating it as it came out of the oven!
12 cups popped popcorn (1/2 c. kernels)
1 cup dried cranberries
1/2 cup whole almonds
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup light-color corn syrup
2 Tbsp. orange juice
2 tsp. vanilla
1/2 tsp. baking soda
Preheat oven to 275. In a very large bowl combine the popped popcorn, cranberries, and almonds; set aside.
In a 2-qt. saucepan cook and stir the butter, brown sugar, and corn syrup over medium heat until butter is melted. Stir in orange juice. Bring to boiling over medium heat. Boil at a moderate, steady rate for 2 minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
Pour the syrup mixture over the popcorn mixture in bowl; stir to coat well. Transfer to a cookie sheet. Bake for 30 minutes, stirring twice. Transfer caramel corn to a large sheet of greased heavy foil; cool.
Makes 20 (1/2 cup) servings.
12 cups popped popcorn (1/2 c. kernels)
1 cup dried cranberries
1/2 cup whole almonds
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup light-color corn syrup
2 Tbsp. orange juice
2 tsp. vanilla
1/2 tsp. baking soda
Preheat oven to 275. In a very large bowl combine the popped popcorn, cranberries, and almonds; set aside.
In a 2-qt. saucepan cook and stir the butter, brown sugar, and corn syrup over medium heat until butter is melted. Stir in orange juice. Bring to boiling over medium heat. Boil at a moderate, steady rate for 2 minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
Pour the syrup mixture over the popcorn mixture in bowl; stir to coat well. Transfer to a cookie sheet. Bake for 30 minutes, stirring twice. Transfer caramel corn to a large sheet of greased heavy foil; cool.
Makes 20 (1/2 cup) servings.
Lethal Peppermint Chocolate Cake
Chocolate Ganache (recipe follows)
1 tablespoon peppermint schnapps
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain devils food cake mix
3 tablespoons unsweetened cocoa powder
1-1/3 cups buttermilk
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
3 large eggs
1 teaspoon pure vanilla extract
1/2 recipe Peppermint Buttercream Frosting (recipe follows)
1. Prepare the Chocolate Ganache, adding the peppermint schnapps after all the chocolate has melted. Let the ganache cool.
2. Place a rack in the center of the oven and preheat the over to 350°F. Generously grease two 9" round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
3. Place the cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two minutes more, scraping the sides down again if needed. The batter should look thick and combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
4. Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Cool completely, 30 minutes more.
5. Meanwhile, prepare half a recipe of Peppermint Buttercream Frosting.
6. Place one cake layer, right side up, on a serving platter. Spread the top with Peppermint Buttercream Frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with Chocolate Ganache that has cooled and is spreadable. Work with clean, smooth strokes. Chill the cake until ready to serve.
Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to one week. Or freeze it, unwrapped in aluminum foil, for up to six months. Thaw the cake overnight in the refrigerator before serving.
Chocolate Ganache
This recipe makes two cups, enough to thinly frost a two- or three-layer cake.
3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, finely chopped
1 tablespoon liqueur such as Grand Marnier, framboise or peppermint schnapps (optional)
1. Place the cream in a small heavy saucepan over medium heat. Bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the liqueur, if desired.
2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning over a cooled cake. To use the ganache as a frosting or filling, let it stand at room temperature for four hours, or chill it until it thickens and is spreadable.
Peppermint Buttercream Frosting
An easy way to neatly crush peppermint candy: The Cake Mix Doctor says place it on a cutting board and cover it with a towel. Pound the covered candy with a meat cleaver or a heavy rolling pin until the candy is finely crushed.
8 tablespoons (1 stick) butter at room temperature
1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)
3 cups confectioners sugar, sifted
2 to 3 tablespoons milk
1 to 2 tablespoons peppermint schnapps or 1/2 teaspoon peppermint extract
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the peppermint candy, confectioners sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend up to 1 tablespoon milk or peppermint schnapps if the frosting seems too stiff.
Source: The Cake Doctor, October 1999 (pages 30, 428 & 418)
1 tablespoon peppermint schnapps
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain devils food cake mix
3 tablespoons unsweetened cocoa powder
1-1/3 cups buttermilk
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
3 large eggs
1 teaspoon pure vanilla extract
1/2 recipe Peppermint Buttercream Frosting (recipe follows)
1. Prepare the Chocolate Ganache, adding the peppermint schnapps after all the chocolate has melted. Let the ganache cool.
2. Place a rack in the center of the oven and preheat the over to 350°F. Generously grease two 9" round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
3. Place the cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two minutes more, scraping the sides down again if needed. The batter should look thick and combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
4. Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Cool completely, 30 minutes more.
5. Meanwhile, prepare half a recipe of Peppermint Buttercream Frosting.
6. Place one cake layer, right side up, on a serving platter. Spread the top with Peppermint Buttercream Frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with Chocolate Ganache that has cooled and is spreadable. Work with clean, smooth strokes. Chill the cake until ready to serve.
Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to one week. Or freeze it, unwrapped in aluminum foil, for up to six months. Thaw the cake overnight in the refrigerator before serving.
Chocolate Ganache
This recipe makes two cups, enough to thinly frost a two- or three-layer cake.
3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, finely chopped
1 tablespoon liqueur such as Grand Marnier, framboise or peppermint schnapps (optional)
1. Place the cream in a small heavy saucepan over medium heat. Bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the liqueur, if desired.
2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning over a cooled cake. To use the ganache as a frosting or filling, let it stand at room temperature for four hours, or chill it until it thickens and is spreadable.
Peppermint Buttercream Frosting
An easy way to neatly crush peppermint candy: The Cake Mix Doctor says place it on a cutting board and cover it with a towel. Pound the covered candy with a meat cleaver or a heavy rolling pin until the candy is finely crushed.
8 tablespoons (1 stick) butter at room temperature
1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)
3 cups confectioners sugar, sifted
2 to 3 tablespoons milk
1 to 2 tablespoons peppermint schnapps or 1/2 teaspoon peppermint extract
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the peppermint candy, confectioners sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend up to 1 tablespoon milk or peppermint schnapps if the frosting seems too stiff.
Source: The Cake Doctor, October 1999 (pages 30, 428 & 418)
Joan's Raspberry-Sour Cream Pie
2 9-inch unbaked pie crusts
3 eggs
1 3/4 c sour cream
1 1/2 tsp vanilla extract
1 1/2 c sugar
1/4 tsp salt
1/2 c flour
4 c raspberries
TOPPING
3/4 c brown sugar
3/4 c flour
3/4 c chopped pecans or walnuts
3 T butter, chilled
Make topping: mix brown sugar, flour, and chopped nuts. Cut in butter until crumbly.
Beat eggs until light and lemon colored. Whisk in sour cream and vanilla. Combine sugar, flour, and salt, and then stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked pie crusts. Bake in 400 degree oven for 30-35 minutes, until center begins to set. Sprinkle with topping and return to oven for 10-15 minutes, until topping is golden brown. Cool before serving.
3 eggs
1 3/4 c sour cream
1 1/2 tsp vanilla extract
1 1/2 c sugar
1/4 tsp salt
1/2 c flour
4 c raspberries
TOPPING
3/4 c brown sugar
3/4 c flour
3/4 c chopped pecans or walnuts
3 T butter, chilled
Make topping: mix brown sugar, flour, and chopped nuts. Cut in butter until crumbly.
Beat eggs until light and lemon colored. Whisk in sour cream and vanilla. Combine sugar, flour, and salt, and then stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked pie crusts. Bake in 400 degree oven for 30-35 minutes, until center begins to set. Sprinkle with topping and return to oven for 10-15 minutes, until topping is golden brown. Cool before serving.
Scotcheroos
6 cups Rice Krispies
1 cup Karo light syrup
1 cup sugar
1 cup peanut butter
1 sm. pkg. semisweet chocolate chips
1 sm. pkg. butterscotch chips
Microwave syrup, sugar, and peanut butter just barely enough to soften and stir together. Pour hot mixture over the bowl of rice rispies and mix until all rice krispies are covered.
Microwave chocolate and butterscotch chips and stir into a smooth consistency; frost the rice krispie bars. May put into the refrigerator to harden quickly.
1 cup Karo light syrup
1 cup sugar
1 cup peanut butter
1 sm. pkg. semisweet chocolate chips
1 sm. pkg. butterscotch chips
Microwave syrup, sugar, and peanut butter just barely enough to soften and stir together. Pour hot mixture over the bowl of rice rispies and mix until all rice krispies are covered.
Microwave chocolate and butterscotch chips and stir into a smooth consistency; frost the rice krispie bars. May put into the refrigerator to harden quickly.
Scotcheroos
Fill large bowl with 6 cups of rice krispies.
In separate microwave bowl add:
1 cup karo (light colored) syrup
1 cup sugar
1 cup peanut butter
Microwave the above mixture just enough in microwave until it can be stirred together. Pour hot mixture over the bowl of rice krispies and mix until all rice krispies are covered. Press into a greased 9x13 pan.
Frosting topping:
1 pkg choc. chip semi sweet morsels
1 pkg butterscotch chips
Microwave just enough to hand mix the chips to a smooth consistency with no chunks or chips. Frost the rice krispie bars and chill to set.
In separate microwave bowl add:
1 cup karo (light colored) syrup
1 cup sugar
1 cup peanut butter
Microwave the above mixture just enough in microwave until it can be stirred together. Pour hot mixture over the bowl of rice krispies and mix until all rice krispies are covered. Press into a greased 9x13 pan.
Frosting topping:
1 pkg choc. chip semi sweet morsels
1 pkg butterscotch chips
Microwave just enough to hand mix the chips to a smooth consistency with no chunks or chips. Frost the rice krispie bars and chill to set.
Perfect Pound Cake
3 sticks Butter
3 cups Sugar
5 whole Eggs
1 teaspoon Butter Flavoring
2 teaspoons Lemon Flavoring
3 cups All-purpose Flour
1 cup Sprite, 7-UP, Or Sierra Mist
Preheat oven to 325 degrees.
Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
Remove cake from oven and invert pan until cake drops out. Slice and chow down!
3 cups Sugar
5 whole Eggs
1 teaspoon Butter Flavoring
2 teaspoons Lemon Flavoring
3 cups All-purpose Flour
1 cup Sprite, 7-UP, Or Sierra Mist
Preheat oven to 325 degrees.
Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.
Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
Remove cake from oven and invert pan until cake drops out. Slice and chow down!
Chocolate Cherry Fudge
1/3 cup finely chopped maraschino cherries, well drained
1/2 cup butter
3 2/3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup evaporated milk
1/3 cup pecan pieces, toasted*
1 teaspoon almond extract
Line 8-inch square pan with foil.
Remove excess moisture from chopped cherries using paper towels; set aside.
In medium microwave-safe bowl melt butter in microwave at HIGH (100%) for 1 minute or until melted. Stir in powdered sugar, cocoa and evaporated milk until well blended. Microwave at HIGH 1 1/2 minutes; stir vigorously. Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred. Do not boil.
Stir in chopped cherries, pecans and almond extract.
Spread mixture into prepared pan. Cover; refrigerate until firm.
Remove foil; cut into squares.
Makes about 4 dozen pieces.
*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool. Or, place in skillet over medium heat and toast almonds, stirring constantly, until golden in color. Be careful not to burn nuts.
1/2 cup butter
3 2/3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup evaporated milk
1/3 cup pecan pieces, toasted*
1 teaspoon almond extract
Line 8-inch square pan with foil.
Remove excess moisture from chopped cherries using paper towels; set aside.
In medium microwave-safe bowl melt butter in microwave at HIGH (100%) for 1 minute or until melted. Stir in powdered sugar, cocoa and evaporated milk until well blended. Microwave at HIGH 1 1/2 minutes; stir vigorously. Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred. Do not boil.
Stir in chopped cherries, pecans and almond extract.
Spread mixture into prepared pan. Cover; refrigerate until firm.
Remove foil; cut into squares.
Makes about 4 dozen pieces.
*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool. Or, place in skillet over medium heat and toast almonds, stirring constantly, until golden in color. Be careful not to burn nuts.
Strawberry-Rhubarb Crisp
Happy Spring!
Topping:
1 c. flour
1 c. old-fashioned oatmeal
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. unsalted butter, melted (1 stick)
Filling:
2 c. strawberries, sliced
3/4 lb. rhubarb, sliced
1-1/4 c. sugar
1/4 c. flour
1/4 tsp. cinnamon
pinch salt
Prepare topping: In medium bowl, combine first 5 ingredients. Slowly pour in melted butter. Cover & refrigerate until ready to use.
Preheat oven to 425. For filling, in large bowl gently combine all ingredients. Pour into 9 inch pie plate. With your fingers, evenly cover filling w/topping. Bake 15 minutes, then reduce heat to 350. Bake an additional 35 minutes, or until filling is bubbly. Serve warm, topped with vanilla ice cream.
Topping:
1 c. flour
1 c. old-fashioned oatmeal
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. unsalted butter, melted (1 stick)
Filling:
2 c. strawberries, sliced
3/4 lb. rhubarb, sliced
1-1/4 c. sugar
1/4 c. flour
1/4 tsp. cinnamon
pinch salt
Prepare topping: In medium bowl, combine first 5 ingredients. Slowly pour in melted butter. Cover & refrigerate until ready to use.
Preheat oven to 425. For filling, in large bowl gently combine all ingredients. Pour into 9 inch pie plate. With your fingers, evenly cover filling w/topping. Bake 15 minutes, then reduce heat to 350. Bake an additional 35 minutes, or until filling is bubbly. Serve warm, topped with vanilla ice cream.
Lemonade Party Cake
1 box lemon cake mix
water, oil and eggs as called for on cake mix package
1 can (6oz.) frozen lemonade concentrate, thawed
3/4 c. powdered sugar
Cool Whip
Preheat oven to 350. Prepare and bake cake as directed on package for 13x9 pan. Cool 15 min. Stir together lemonade concentrate and powdered sugar. Poke top of cake every 1/2 inch. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate at least 2 hours or until chilled. Spread Cool Whip over top of cake. Sprinkle with yellow sugar, if desired. Cover loosely and refrigerate.
water, oil and eggs as called for on cake mix package
1 can (6oz.) frozen lemonade concentrate, thawed
3/4 c. powdered sugar
Cool Whip
Preheat oven to 350. Prepare and bake cake as directed on package for 13x9 pan. Cool 15 min. Stir together lemonade concentrate and powdered sugar. Poke top of cake every 1/2 inch. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate at least 2 hours or until chilled. Spread Cool Whip over top of cake. Sprinkle with yellow sugar, if desired. Cover loosely and refrigerate.
Marshmallow Brownie Bars
1 pkg fudge brownie mix (9x13 pan size)
1 pkg mini marshmallows (10 ½ oz bag)
2 cups semisweet chocolate chips (12 oz bag)
1 cup peanut butter
1 T butter or margarine
1 ½ cups crisp rice cereal
Prepare brownie mix according to pkg directions for fudge-like brownies. Pour into greased 9x13x2” baking pan. Bake at 350 for 28-30 min (be sure not to overbake). Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted). Cool on wire rack.
In a saucepan, combine chocolate chips, peanut butter, and butter. Cook and stir over low heat until smooth. Remove from heat; stir in cereal. Spread over brownies. Refrigerate for 1-2 hours (or until firm) before cutting.
1 pkg mini marshmallows (10 ½ oz bag)
2 cups semisweet chocolate chips (12 oz bag)
1 cup peanut butter
1 T butter or margarine
1 ½ cups crisp rice cereal
Prepare brownie mix according to pkg directions for fudge-like brownies. Pour into greased 9x13x2” baking pan. Bake at 350 for 28-30 min (be sure not to overbake). Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted). Cool on wire rack.
In a saucepan, combine chocolate chips, peanut butter, and butter. Cook and stir over low heat until smooth. Remove from heat; stir in cereal. Spread over brownies. Refrigerate for 1-2 hours (or until firm) before cutting.
Candy Cane Cheesecake
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, softened
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 3/4 cups white sugar
1/2 cup sour cream
2 1/2 teaspoons vanilla extract, divided
3 eggs
1/2 teaspoon peppermint extract
2 dashes red food coloring
1/2 cup crushed peppermint candies
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch springform pan.
Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled pie crust until all the filling is used.
Bake in the preheated oven until the filling is mostly set with the center jiggling slightly when the pan is shaken and the edges are slightly puffed, 60 to 70 minutes.
Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover and refrigerate overnight before serving.
3 tablespoons white sugar
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, softened
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 3/4 cups white sugar
1/2 cup sour cream
2 1/2 teaspoons vanilla extract, divided
3 eggs
1/2 teaspoon peppermint extract
2 dashes red food coloring
1/2 cup crushed peppermint candies
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch springform pan.
Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan.
Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled pie crust until all the filling is used.
Bake in the preheated oven until the filling is mostly set with the center jiggling slightly when the pan is shaken and the edges are slightly puffed, 60 to 70 minutes.
Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover and refrigerate overnight before serving.
Egg Nog Cheesecake
1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter.
Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F (220 degrees C).
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter.
Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F (220 degrees C).
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
One-Apple Pie
1 large apple
1/2 sheet ready-crust pie crust
2 Tablespoons sugar
1/2 teaspoon cinnamon
Peel and thinly slice the apple. Mix apple, sugar, and cinnamon. Put into a mini foil pie tin (approx. 4" circle or so) and top with pie crust.
Bake at 425 for 36-40 minutes until apples are tender and crust is golden.
Cover edge of crust with strips of foil after the first 15-20 minutes.
1/2 sheet ready-crust pie crust
2 Tablespoons sugar
1/2 teaspoon cinnamon
Peel and thinly slice the apple. Mix apple, sugar, and cinnamon. Put into a mini foil pie tin (approx. 4" circle or so) and top with pie crust.
Bake at 425 for 36-40 minutes until apples are tender and crust is golden.
Cover edge of crust with strips of foil after the first 15-20 minutes.
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