Desserts

19 Comments

Comment by mybookbarn on March 17, 2009 at 5:15pm

Scrumptious Apple Cake

3 Egg Whites
1 1/2 C Sugar
1 C Unsweetened Applesauce
1 tsp Vanilla
2 C All-Purpose Flour
2 tsp Ground Cinnamon
1 tsp Baking Soda
1/4 tsp Salt
4 C Cored Peeled Tart Apple Slices (McIntosh or Crispin)
Yogurt Glaze (recipe follows)

Preheat oven to 350 degrees. Beat egg whites until slightly foamy; add sugar, applesauce & vanilla. Combine flour, cinnamon, baking soda & salt in separate bowl; add to applesauce mixture. Spread apples in 13x9-inch pan or 9-inch round springfoam pan sprayed with nonstick cooking spray. Spread batter over apples. Bake 35-40 minutes or until wooden toothpick inserted in center comes out clean; cool on wire rack. Prepare Yogurt Glaze; spread over cooled cake. Makes 15-20 Servings.

Yogurt Glaze: Combine 1 1/2 C plain or vanilla nonfat yogurt, 3 Tbl brown sugar (or to taste) & 1 tsp vanilla or 1 tsp lemon juice. Stir together until smooth.

Comment by mybookbarn on March 24, 2009 at 4:28pm

Honey Frozen Yogurt

2 C 2% low-fat milk
3/4 C honey
Dash Salt
2 eggs, beaten
2 C plain low-fat yogurt
1 TBL Vanilla

Heat milk in large saucepan over medium-low heat. Do Not boil. Stir in honey & salt. Pour small amount of milk mixture into eggs; return to remaining milk mixture in saucepan. Cook & stir over medium-low heat 5 minutes or until mixture coats back of wooden spoon. Do Not boil. Remove from heat & cool completely. Stir in yogurt & vanilla. Refrigerate until cold. Turn into 13x9x2-inch metal pan. Freeze until firm, or freeze in ice cream maker according to manufacturer's directions.

Makes 1 Quart

Comment by Elena Acedo on April 23, 2009 at 1:36am

Venezuelan Quesillo

I learned to make this dessert from my Grandma. Quesillo literally translates into "little cheese" even though there's no cheese in it. The name originates in the appearance of this simple but delicious dessert. Once you cut in to it, a traditional Quesillo should be dense but full of little tiny air holes (like a swiss cheese).

For the Caramel:
•2 cups of pure cane sugar
•1/4 cup of water

For the Flan:
•1 (14-ounce) can of sweetened condensed milk
•1 (14-ounce) can of whole milk (use empty condensed milk can for measure)
•5 medium-large eggs
•½ teaspoon of pure vanilla extract
•2 tablespoons of dark rum (could omit if desired, but personally I don't think it tastes the same)
•You will need a 6-8 cup heavy (enameled cast iron) pot and a second larger pot with a lid that could hold the first pot for a Dutch oven effect.

Making the Caramel:
In a small heavy saucepan bring sugar and water to a boil. Stir until sugar is dissolved. Boil syrup in high heat without stirring until caramel is gold or light brown in color. Remove from stove immediately to prevent burning the caramel. Be very careful not to get burn with the hot caramel. While the caramel is still very hot pour some into the 6-8 cup enameled cast iron pot to coat the bottom and about 2/3 of the sides. Let the caramel in the pot cool. Drizzle any remaining caramel onto a sheet of parchment or waxed paper over a flat surface into decorative squiggles. Let the squiggles harden and use them as a garnish for the flan

Making the flan:
Preheat the oven to 325 degrees F. Combine all the flan ingredients in a blender jar except for the eggs and run blender at medium speed for about 1-2 minutes. Then with the blender still at medium speed add the eggs one by one until finish. Pour this mixture (liquid) into the pot coated with caramel and place inside the larger pot. Pour in enough hot water into the larger pot to reach halfway up the sides of the smaller pot. Place the larger pot in the middle oven rack and cover with the lid. Bake the flan until just set, but still wiggly in the center (about 60 minutes). Transfer the flan still in the pot to a rack and let it cool to room temperature. Once is cooled place in the fridge for at least 3-4 hours before serving. When ready to serve, dip the flan pot in a saucepan of hot water. Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it's loosened. Invert the flan onto a plate and decorate with the caramel squiggles(this can be done even a few hours ahead of time).

Comment by Cindy on April 25, 2009 at 4:46pm

Pretzel Salad

* 2 cups crushed pretzels
* 3/4 cup melted butter
* 3 Tablespoons sugar
* 1-8oz cream cheese
* 1 cup sugar
* 1 small cool whip
* 1-6oz strawberry jello
* 2 cups boiling water
* 2- 10oz packages frozen strawberries partially thawed

Combine pretzels ,butter,and sugar,press into a 9 x 13 pan and bake 8 min. (no longer) at 400 degrees . (cool) Mix and beat cream cheese and sugar. Add cool whip mixing well. Spread over cooled crust and refrigerate.
Mix jello and boiling water ,add strawberries and let stand 10 min. Stir just enough to mix and pour over cooled crust and cheese mixture. Refrigerate jello till firm.
Enjoy

Comment by Cindy on May 9, 2009 at 3:41pm

Cindys Peanut Butter Rice Krispie Treats

Ingredients:
1 cup Light or Dark Corn Syrup
1 cup Sugar
1 cup Peanut Butter (Creamy or Chunky)
6 cups Rice Krispies

Directions:
Spray a 13" x 9" x 2" bkg. pan. In Large Microwave bowl , stir together first 3 ingredients ,stirring frequently until it boils about 3 min. Remove from microwave and add rice krispies , toss to coat well. Press in pan,cool ,cut into 2" squares

Comment by Cindy on May 20, 2009 at 5:51am

INGREDIENTS
1 quart strawberries, divided
1 1/2 cups boiling water
2 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
Ice cubes
1 cup cold water
1 (10.75 ounce) loaf pound cake, cut into 10 slices
1 1/3 cups blueberries, divided
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

DIRECTIONS
Slice 1 cup of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).
Meanwhile, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator.

Comment by EmmaDear on June 20, 2009 at 6:10pm

Mexican or Spanish Flan.doc

Comment by mybookbarn on August 16, 2009 at 2:21pm

Peanut Butter Cup Cookies

* 1 3/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 cup butter, softened
* 1/2 cup white sugar
* 1/2 cup peanut butter
* 1/2 cup packed brown sugar
* 1 egg, beaten
* 1 teaspoon vanilla extract
* 2 tablespoons milk
* 40 miniature chocolate covered peanut butter cups, unwrapped

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. (40 Servings)

Comment by mybookbarn on August 16, 2009 at 2:23pm

Molasses Sugar Cookies

* 1 1/2 cups shortening
* 2 cups white sugar
* 1/2 cup molasses
* 2 eggs
* 4 cups all-purpose flour
* 4 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ground ginger
* 1 teaspoon salt

1. Melt the shortening in a large pan on the stove, and cool.
2. Add sugar, eggs, and molasses, beat well.
3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
4. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
5. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
6. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again! (36 Servings)

Comment by mybookbarn on August 16, 2009 at 2:27pm

Carrot Cake

* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans
*
* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Comment by mybookbarn on August 16, 2009 at 2:28pm

Lemon Squares

* 1 cup unsalted butter
* 2 cups sifted all-purpose flour
* 1/2 cup sifted confectioners' sugar
* 2 cups white sugar
* 4 eggs
* 1 lemon
* 6 tablespoons lemon juice
* 1/2 teaspoon baking powder
* 1 1/2 cups chopped walnuts
* 1 tablespoon all-purpose flour

1. Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch pan.
2. To make crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and confectioners' sugar until fluffy. Scrape mixture into the pan and smooth. Bake 15 minutes.
3. In a medium bowl, beat the eggs and sugar. Grate the rind of the lemon and add the rind, along with 6 tablespoons of lemon juice, to the egg mixture. Sprinkle 1 tablespoon of flour and the baking powder over the mixture. Fold in the nuts and mix until well blended. Pour the lemon mixture into the crust.
4. Bake for another 35 minutes, until filling is set. Let cool before cutting.
(24 Servings)

Comment by mybookbarn on August 16, 2009 at 2:29pm

Black Bottom Cupcakes

* 1 (8 ounce) package cream cheese
* 1 egg
* 1/3 cup white sugar
* 1/8 teaspoon salt
* 1 cup semisweet chocolate chips
*
* 1 1/2 cups all-purpose flour
* 1 cup white sugar
* 1/4 cup cocoa
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup water
* 1/3 cup vegetable oil
* 1 tablespoon distilled white vinegar
* 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
2. Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
3. In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
4. Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
5. Bake for 30 to 35 minutes. (24 Servings)

Comment by mybookbarn on August 16, 2009 at 7:07pm

Candy-Coated Milk Chocolate Pieces Cookies

* 1 cup shortening
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 cups candy-coated milk chocolate pieces

1. Preheat oven to 375 degrees F (190 degrees C).
2. Thoroughly cream together shortening, sugars, eggs and vanilla.
3. In a separate bowl, mix together the dry ingredients, except the candies. Add to creamed mixture and mix well.
4. Stir in 1/2 cup candies. Mix well. Drop by teaspoon unto cookie sheets and decorate with remaining candies. Bake for 10 - 12 minutes. (12 Servings)

Comment by mybookbarn on August 16, 2009 at 8:19pm

Self-Filled Cupcakes

* 1 (8 ounce) package cream cheese, softened
* 1/2 cup white sugar
* 1 egg
* 1 cup semisweet chocolate chips
* 1 (18.25 ounce) package chocolate cake mix

1. Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
2. Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
3. Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
4. Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting. (12 Servings)

Comment by Mikessportinggoods on August 22, 2009 at 6:50am

PEANUT BUTTER TANDI-CAKE

4 eggs, beaten
1 c. milk
2 c. flour
1/4 tsp. salt
2 c. sugar
1 tsp. vanilla
2 tsp. baking powder

Combine above ingredients, pour into a jelly roll pan (15 x 10 x 1) and bake at 350 degrees for 25 minutes. Spread 1 cup of peanut butter on cake as soon as it is removed from the oven. Place in refrigerator to cool and peanut butter will set. Melt 8 ounces of milk or semi sweet chocolate morsels with 1 tablespoon of oil. Spread over cooled peanut butter and return to refrigerator. Serve when chocolate is set.

I've used 8 0z. Hershey chocolate bar also. Melt the bar in microwave.

To serve: cut the cake in squares and place in cupcake papers.
Cake freeezes well.

Comment by Mikessportinggoods on August 22, 2009 at 7:08am

Tiramusi
6 egg yolks
1 1/4 c. sugar
1 1/4 c. mascarpone cheese
1 3/4 c. whipping cream
3/4 c. water
2 tsp. instant coffee granules
1 1/2 tbsp. brandy
2 (3 oz.) pkgs. ladyfingers

Combine egg yolks and sugar in top of a double boiler. Beat at medium speed of an electric mixer until thick and lemon-colored. Bring water to a boil and reduce heat to low. Cook 8 to 10 minutes, stirring constantly. Remove from heat. Add mascarpone and beat until smooth. Beat whipping cream in a medium bowl until soft peaks form; fold into cheese mixture.
Combine water, coffee granules and brandy. Brush on cut side of ladyfingers. Line sides and bottom of a trifle bowl or 3-quart souffle dish with 36 ladyfingers. Pour in half of filling. Layer remaining ladyfingers on top. Cover with remaining filling. Garnish, if desired. Cover and chill 8 hours. As a substitute for mascarpone cheese, combine two 8-ounce packages cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream. Beat well. Use 1 1/4 cup mixture for recipe, reserving remainder for other uses.
Tiramisu can be prepared in advance and kept in the freezer. Just be sure to remove it from the freezer ahead of time. Tiramisu should be servied at refrigerated temperature, but not frozen.

Makes 10-12 servings.

Comment by Pretty Jewelry Things Store on August 29, 2009 at 8:48am

Lemon Pudding Cake

Ingredients:
2 large lemons
1/4 cup all-purpose flour
Rounded 1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk

Preparation:
Preheat oven to 350°F.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.

Directions:
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.

Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).

Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45 to 50 minutes.

Transfer to a rack. Serve warm or at room temperature.

Comment by Pretty Jewelry Things Store on September 7, 2009 at 5:23pm

Easy Two-Egg Cake

2 cups Self-Rising Flour
1 cup sugar
1 cup milk
2 eggs
1/2 cup butter or margarine, melted
1 teaspoon vanilla

Combine all ingredients; beat until smooth, about 2 minutes.

Pour batter into two greased and floured 8-inch layer pans.

Bake in preheated oven 375 degrees 20 to 25 minutes.

Remove from pan; cool.

Makes two 8-inch cake layers.

Comment by Pretty Jewelry Things Store on October 3, 2009 at 10:48am

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