A fun way to get the kids into the kitchen is to pursuade them to help you out making Easter candy...seriously, who can say no to that?? Homemade candy always has such great flavor & its fun for the kids to see they can make what they see in the store without all the preservatives & with the chocolate they like best! Even better, these do not have to be shapped like eggs, so make them into squares, balls, whatever floats your boat & works for your family.
8oz cream cheese
1 stick butter
2lbs 10x sugar
1 tsp vanilla
1 1/2 c coconut
Mix all ingredients together
shape into eggs (or whatever you have decided to do)
place eggs on cookie sheet lined with wax paper & place in refrigerator to chill
once eggs are cold, coat them with melted chocolate of your choice (you can use traditional chocolate chips, the microwave kind of chocolate in the baking aisle for dipping, dark chocolate, white, or get colored for the season or the party colors if they are for a bridal or baby shower)
return to the fridge to set the chocolate & enjoy
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
27 March 2010
26 March 2010
Rich Biscuit Shortcake
SO...sometimes you just want a great desert that doesn't require you to bake & toil in the kitchen...if that is you, here is a quick way to enjoy a shortcake...if its not you, feel free to bake up your very own biscuits!!
Buy (or make) as many biscuits that you need
If they are cold, warm them up in the oven, split then spread one half with a little butter.
Use about 1/2-3/4 c sliced, crushed, or sweetened berries for each serving.
Put fruit between halves, top with other half of biscuit, then more fruit on top
Top with a dollop of whipped cream
***If you had made up the pound cake also on this blog & frozen it, you would use the same amount of fruit over one slice topped with whippped cream***
Buy (or make) as many biscuits that you need
If they are cold, warm them up in the oven, split then spread one half with a little butter.
Use about 1/2-3/4 c sliced, crushed, or sweetened berries for each serving.
Put fruit between halves, top with other half of biscuit, then more fruit on top
Top with a dollop of whipped cream
***If you had made up the pound cake also on this blog & frozen it, you would use the same amount of fruit over one slice topped with whippped cream***
Pound Cake
It is inevitable that just when I need a pound cake to go with the fresh berries & cool whip, I have none in the freezer...this cake is a fantastic cake to make up then pop into the freezer, wrapped well, for those surprise guests, or even more for those times when you are dying for a great dessert but don't have time to make it, or energy...as is often the case around here!
1 1/2 c butter, room temp
5 eggs, room temp
3 c sugar
3 1/2 c sifted cake flour OR 3 1/4 c all purpose flour
1 c milk
1 tsp vanilla
Grease & lightly flour 10" tube pan, set aside.
Beat butter and sugar in mixer on med speed 10 minutes or until fluffy.
Add 1/2 the flour and 1/2 the milk. Beat well.
Add eggs, one at a time, beating well after each addition.
Add remaining flour, vanilla, and milk. Beat batter until smooth.
Pour into prepared pan.
Bake 350 for 1 1/4 - 1 1/2 hours or until toothpick comes out clean.
Cool completely on a wire rack.
**If freezing, it helps to slice then wrap, so that you can eat the cake with less time needed to thaw.**
1 1/2 c butter, room temp
5 eggs, room temp
3 c sugar
3 1/2 c sifted cake flour OR 3 1/4 c all purpose flour
1 c milk
1 tsp vanilla
Grease & lightly flour 10" tube pan, set aside.
Beat butter and sugar in mixer on med speed 10 minutes or until fluffy.
Add 1/2 the flour and 1/2 the milk. Beat well.
Add eggs, one at a time, beating well after each addition.
Add remaining flour, vanilla, and milk. Beat batter until smooth.
Pour into prepared pan.
Bake 350 for 1 1/4 - 1 1/2 hours or until toothpick comes out clean.
Cool completely on a wire rack.
**If freezing, it helps to slice then wrap, so that you can eat the cake with less time needed to thaw.**
Fudgy Mocha Toffee Brownies
One should always have several fantastic brownie recipes within reach for those moments when you just need some chocolate!
2 Tbs instant coffee granules 1/2 c unsweetened cocoa
1/4 c hot water 1 tsp baking powder
1/4 c butter 1/2 tsp salt
1/4 c semi sweet chocolate chips 1 tsp vanilla
1 1/2 c flour 2 lg eggs
1 1/3 c sugar 1/4 c toffee chips
Preheat oven to 350
Spray bottom of 9" square pan
Combine coffee & hot water, stir till granules dissolve
Combine butter & choco. chips, melt till smooth
Combine flour through salt with a whisk
Combine, butter mixture, coffee mixture, vanilla & eggs in med. bowl with a whisk
Add in flour mixture just until moist
Spread evenly into the 9" square pan
Sprinkle with toffee chips
Bake at 350 for 20-22 minutes
Cool on wire rack...but not too cool because everyone knows a warm brownie is the BEST brownie!
2 Tbs instant coffee granules 1/2 c unsweetened cocoa
1/4 c hot water 1 tsp baking powder
1/4 c butter 1/2 tsp salt
1/4 c semi sweet chocolate chips 1 tsp vanilla
1 1/2 c flour 2 lg eggs
1 1/3 c sugar 1/4 c toffee chips
Preheat oven to 350
Spray bottom of 9" square pan
Combine coffee & hot water, stir till granules dissolve
Combine butter & choco. chips, melt till smooth
Combine flour through salt with a whisk
Combine, butter mixture, coffee mixture, vanilla & eggs in med. bowl with a whisk
Add in flour mixture just until moist
Spread evenly into the 9" square pan
Sprinkle with toffee chips
Bake at 350 for 20-22 minutes
Cool on wire rack...but not too cool because everyone knows a warm brownie is the BEST brownie!
Daffodil Cake
This cake is longer then I typically would make or even look twice at it...but the name caught my eye & has stuck in my recipe box for WAY too many years without actually making it! How sad...we will be correcting this issue for Easter this year...will post pictures once its made!
Serves 16
CAKE: JEWELED LEMON SAUCE:
1/4 tsp salt 1/2 c sugar
1 1/2 c soft wheat flour; sifted before measuring 2 Tbs cornstarch
1 1/2 tsp vanilla 1 c water
1 3/4 c sugar, divided 2 Tbs grated lemon peel
1 3/4 c (12-14) egg whites 2 Tbs lemon juice
1 1/2 tsp cream of tartar 1 Tbs butter
2 Tbs soft wheat flour
5 egg yolks
2 Tbs sugar
1 Tbs grated lemon peel
Preheat oven to 375
Sift flour and 3/4 c sugar together 3x's Set aside.
Beat egg whites, cream of tartar & salt together in lg mixing bowl until soft peaks form.
Gradually beat in 1 c sugar and continue beating till stiff peaks form.
Sift about 1/4 of flour mixture over the egg whites & gently fold into the mixture.
Repeat until all flour in incorporated.
Fold in vanilla. Remove 1/3 of batter.
Beat egg yolks, 2 Tbs flour & 2 Tbs sugar until thick & pale yellow.
Stir in lemon peel. Pour egg yolk mixture over reserved 1/3 of batter and fold until blended.
Spoon yellow & white batters alternating into an ungreased tube pan.
Run knife gently through batter to eliminate air bubbles & to swirl batters.
Bake in lower third of oven at 350 for 35-40 min.
Invert pan to cool.
Serve with warm Lemon Jewel Sauce
To Make Lemon Jewel Sauce:
Combine sugar, cornstarch & water in saucepan. Cook over med-high heat until smooth & thickened.
Add grated lemon peel, lemon juice & butter. Stir till incorporated & warmed through.
Serves 16
CAKE: JEWELED LEMON SAUCE:
1/4 tsp salt 1/2 c sugar
1 1/2 c soft wheat flour; sifted before measuring 2 Tbs cornstarch
1 1/2 tsp vanilla 1 c water
1 3/4 c sugar, divided 2 Tbs grated lemon peel
1 3/4 c (12-14) egg whites 2 Tbs lemon juice
1 1/2 tsp cream of tartar 1 Tbs butter
2 Tbs soft wheat flour
5 egg yolks
2 Tbs sugar
1 Tbs grated lemon peel
Preheat oven to 375
Sift flour and 3/4 c sugar together 3x's Set aside.
Beat egg whites, cream of tartar & salt together in lg mixing bowl until soft peaks form.
Gradually beat in 1 c sugar and continue beating till stiff peaks form.
Sift about 1/4 of flour mixture over the egg whites & gently fold into the mixture.
Repeat until all flour in incorporated.
Fold in vanilla. Remove 1/3 of batter.
Beat egg yolks, 2 Tbs flour & 2 Tbs sugar until thick & pale yellow.
Stir in lemon peel. Pour egg yolk mixture over reserved 1/3 of batter and fold until blended.
Spoon yellow & white batters alternating into an ungreased tube pan.
Run knife gently through batter to eliminate air bubbles & to swirl batters.
Bake in lower third of oven at 350 for 35-40 min.
Invert pan to cool.
Serve with warm Lemon Jewel Sauce
To Make Lemon Jewel Sauce:
Combine sugar, cornstarch & water in saucepan. Cook over med-high heat until smooth & thickened.
Add grated lemon peel, lemon juice & butter. Stir till incorporated & warmed through.
Angel Food Cake with Mocha Icing
Another recipe from my grandma that brings back memories of being little and hanging out at her house. I adore angel food cake, and even more with her mocha icing smothering it! I mean, seriously, how can't you love that combo?!
CAKE: MOCHA BUTTERCREAM:
1 1/2 c powdered sugar (10x) 1 1/2 c butter
1 c cake flour 4 Tbs instant coffee
10 lg egg whites 2 Tbs sifted cocoa
1 1/2 tsp cream of tartar 2 c powdered sugar
3/4 c sugar chocolate sprinkles
Sift all dry ingred. for cake.
In large bowl, whisk egg whites till soft peaks form. Add cream of tartar. Gradually add in sugar whisking all the time. Sift 1/3 of flour mix over whites, lightly folding in. Repeat till all flour is mixed in.
Turn batter into a large ungreased tube pan. Smooth top.
Bake at 350 for 40 min. or until done.
Cool cake by inverting on a bottle neck so it hangs upside down.
Once completely cooled, loosen edges & remove from pan.
To make icing, beat butter till very soft & smooth. Add rest of ingred. & beat until well combined & light.
If you want to slice the cake into two layers, use a large bread knife that is serrated.
Spread icing between layers & all over the tops & sides.
Garnish with sprinkles!
CAKE: MOCHA BUTTERCREAM:
1 1/2 c powdered sugar (10x) 1 1/2 c butter
1 c cake flour 4 Tbs instant coffee
10 lg egg whites 2 Tbs sifted cocoa
1 1/2 tsp cream of tartar 2 c powdered sugar
3/4 c sugar chocolate sprinkles
Sift all dry ingred. for cake.
In large bowl, whisk egg whites till soft peaks form. Add cream of tartar. Gradually add in sugar whisking all the time. Sift 1/3 of flour mix over whites, lightly folding in. Repeat till all flour is mixed in.
Turn batter into a large ungreased tube pan. Smooth top.
Bake at 350 for 40 min. or until done.
Cool cake by inverting on a bottle neck so it hangs upside down.
Once completely cooled, loosen edges & remove from pan.
To make icing, beat butter till very soft & smooth. Add rest of ingred. & beat until well combined & light.
If you want to slice the cake into two layers, use a large bread knife that is serrated.
Spread icing between layers & all over the tops & sides.
Garnish with sprinkles!
25 March 2010
Walnut Toffee
This recipe also came from my gma. She made this every Christmas (along with at least a dozen other fun treats stored in tins in the garage for easy snitching!)...but shhhhhh...we don't want to tell her that is how the tins emptied so fast!!
1 c butter 3 Tbs water
1 c sugar 1 1/2 c chopped walnuts (or pecans if you like them better)
1 Tbs cornsyrup 1 (6oz) pgk chocolate chips (melted)
Butter a 9" square pan.
Melt butter in 2 qt saucepan. Stir in sugar gradually.
Add syrup & water; cook over med heat, stirring occassionally to 290 degrees on a candy thermometer
Add 1 c nuts, cook 3 minutes more, stirring constantly.
Pour into prepared pan.
When cool & hardened, pour 1/2 melted chocolate on top, toss in the fridge to harden, then flip out of pan, coating the opposite side with the remaining chocolate, sprinkling the remaining nuts on the wet chocolate.
Cool till all is hardened, then ENJOY!!
1 c butter 3 Tbs water
1 c sugar 1 1/2 c chopped walnuts (or pecans if you like them better)
1 Tbs cornsyrup 1 (6oz) pgk chocolate chips (melted)
Butter a 9" square pan.
Melt butter in 2 qt saucepan. Stir in sugar gradually.
Add syrup & water; cook over med heat, stirring occassionally to 290 degrees on a candy thermometer
Add 1 c nuts, cook 3 minutes more, stirring constantly.
Pour into prepared pan.
When cool & hardened, pour 1/2 melted chocolate on top, toss in the fridge to harden, then flip out of pan, coating the opposite side with the remaining chocolate, sprinkling the remaining nuts on the wet chocolate.
Cool till all is hardened, then ENJOY!!
3 Layer No Bake Cookies
Looking for a fun treat that doesn't involve the oven? Look no further...these cookies came from my gma who loved to bake & have tons of treats around for get togethers & holidays.
Place in top pan of a double boiler (or if you don't have one, use one saucepan with about an inch of water & a second pan that sits in but doesn't touch the water)...cook until blended:
1/2 c butter
1/4 c sugar
1/4 c cocoa
1 tsp vanilla
Add 1 egg, slightly beaten & cook for 5 min. longer.
Add 2 c finely crushed graham cracker crumbs
1 c coconut
1/2 c nuts
Press into a greased 13x9 pan & allow to cool
Cream together until light & fluffy:
1/2 c butter
3 Tbs milk
2 tsp instant vanilla pudding mix
2 c 10x sugar (gradually)
Beat this until smooth & pour over 1st layer.
Mix in a double boiler (but don't let water boil!)
6oz chocolate chips
1 1/2 Tbs butter
Spread over the cream layer
Cut BEFORE the chocolate hardens!!!!!!!!!!!!!!
Store in fridge.
These are REALLY yummy & worth the time to make!
Place in top pan of a double boiler (or if you don't have one, use one saucepan with about an inch of water & a second pan that sits in but doesn't touch the water)...cook until blended:
1/2 c butter
1/4 c sugar
1/4 c cocoa
1 tsp vanilla
Add 1 egg, slightly beaten & cook for 5 min. longer.
Add 2 c finely crushed graham cracker crumbs
1 c coconut
1/2 c nuts
Press into a greased 13x9 pan & allow to cool
Cream together until light & fluffy:
1/2 c butter
3 Tbs milk
2 tsp instant vanilla pudding mix
2 c 10x sugar (gradually)
Beat this until smooth & pour over 1st layer.
Mix in a double boiler (but don't let water boil!)
6oz chocolate chips
1 1/2 Tbs butter
Spread over the cream layer
Cut BEFORE the chocolate hardens!!!!!!!!!!!!!!
Store in fridge.
These are REALLY yummy & worth the time to make!
Brownies n Cream Sandwiches
Like whoopie pies...like brownies??? this fabulous recipe combine both into one easy to make dessert! Great for traveling, these will go quick so come prepared!!
1 box Fudge Brownies
1 lg egg
2 Tbs water
1/3 c veg. oil
1 can creamy home-style classic vanilla frosting
Preheat oven to 375
Grease cookie sheets
Mix brownies, oil, egg, water
Drop by even Tbs 2" apart on greased sheets
Bake 7-8 minutes or until set
Cool, then frost & top with a second brownie to make a sandwich
Fantastic way to bring brownies to work, school or any get together. Each is wrapped in plastic wrap, making them easy to toss into picnic baskets, lunches or into the snack basket for trips!
1 box Fudge Brownies
1 lg egg
2 Tbs water
1/3 c veg. oil
1 can creamy home-style classic vanilla frosting
Preheat oven to 375
Grease cookie sheets
Mix brownies, oil, egg, water
Drop by even Tbs 2" apart on greased sheets
Bake 7-8 minutes or until set
Cool, then frost & top with a second brownie to make a sandwich
Fantastic way to bring brownies to work, school or any get together. Each is wrapped in plastic wrap, making them easy to toss into picnic baskets, lunches or into the snack basket for trips!
Easter Eggs
Yummy Yummy...fantastic way to have the kids participate in making Easter goodies to give away & maybe slip a few into their own baskets! Having the kids help in the kitchen is a great way to encourage them in math, science, and instill creativity. This time will go a long way when they are grown & out of your house...might even mean some fantastic food coming back into your house too...
1 stick butter
1 tsp vanilla
2/3 can sweetened condensed milk
6 c confectioners sugar (10x)
8 oz unsweetened chocolate, melted
In a lg bowl, cream butter until light & fluffy. Add vanilla & milk. Beat until blended.
Add 1/3 of sugar, mix well. Add more sugar, mix & add remaining sugar.
Remove mixture from bowl, form into egg shape.
Dip into melted chocolate (can sub out for white chocolate if you prefer white, or dark!)
Place on waxed paper lined cookie sheets & chill in refrigerator.
Be creative...if you love milk & dark, dip in the milk & once cooled, drizzle the dark over it in thin lines! Or do the same with white chocolates, now you can even get colored chocolates & do colors to match your own color scheme for a party, or in pastels for Easter...use your imagination & have FUN!
1 stick butter
1 tsp vanilla
2/3 can sweetened condensed milk
6 c confectioners sugar (10x)
8 oz unsweetened chocolate, melted
In a lg bowl, cream butter until light & fluffy. Add vanilla & milk. Beat until blended.
Add 1/3 of sugar, mix well. Add more sugar, mix & add remaining sugar.
Remove mixture from bowl, form into egg shape.
Dip into melted chocolate (can sub out for white chocolate if you prefer white, or dark!)
Place on waxed paper lined cookie sheets & chill in refrigerator.
Be creative...if you love milk & dark, dip in the milk & once cooled, drizzle the dark over it in thin lines! Or do the same with white chocolates, now you can even get colored chocolates & do colors to match your own color scheme for a party, or in pastels for Easter...use your imagination & have FUN!
Pastel Marble Cake
What a fun way for the kids to help make a colorful Easter (or anytime Spring) cake! Be creative & customize the colors to your family!
1 white cake mix
1 pkg (4-serving) Jello, any flavor
1 (8oz) tub whipped topping (like cool whip)
Prepare 2-layer size white cake mix as directed on pkg. Divide batter in half.
Stir 1 pkg jello mix into one half of the batter.
Alternate spoonfuls of the white & colored batter into a 13x9 pan.
Swirl with knife to marbelize.
Bake as directed on cake pkg.
Cool completely
Frost with whipped topping (or whippped vanilla icing) & decorate!
Personally, I think it would be more fun to split that colored half into 2 colors, pouring just enough of the two different jellos to color the batter, then alternate the three colors (such as white, pink, yellow or white, blue & green!) Again, fantastic cake for the kids to have a big helping hand in making! Let them pick the two oclors, help mix the jello in & take turns putting in spoonfuls of the batters...
1 white cake mix
1 pkg (4-serving) Jello, any flavor
1 (8oz) tub whipped topping (like cool whip)
Prepare 2-layer size white cake mix as directed on pkg. Divide batter in half.
Stir 1 pkg jello mix into one half of the batter.
Alternate spoonfuls of the white & colored batter into a 13x9 pan.
Swirl with knife to marbelize.
Bake as directed on cake pkg.
Cool completely
Frost with whipped topping (or whippped vanilla icing) & decorate!
Personally, I think it would be more fun to split that colored half into 2 colors, pouring just enough of the two different jellos to color the batter, then alternate the three colors (such as white, pink, yellow or white, blue & green!) Again, fantastic cake for the kids to have a big helping hand in making! Let them pick the two oclors, help mix the jello in & take turns putting in spoonfuls of the batters...
Hot Fudge Sauce...homemade! How fun is that? No extra preservatives, and you can even give it as a gift to a hostess if you bring along the Mint Brownie Pie!!
3 (1oz) unsweetened chocolate squares
1/2 c butter
1 (12oz) can evaporated milk
1 (16oz) pkg powdered sugar, sifted
Melt chocolate & butter in a heavy saucepan over low heat. Stir occassionally. Add milk alternating with sugar; stirring well after each addition.
Bring to a boil over med heat, stirring constantly. Reduce heat; simmer 5 minutes or until thickened.
Serve over ice cream...YUM!!!
Store in refrigerator.
If you choose to take it along with you, or just want to make up some for your fridge, pour into a glass canning jar & use the lids that come with it. Be sure to label when you made it & what it is before you give it away! :)
3 (1oz) unsweetened chocolate squares
1/2 c butter
1 (12oz) can evaporated milk
1 (16oz) pkg powdered sugar, sifted
Melt chocolate & butter in a heavy saucepan over low heat. Stir occassionally. Add milk alternating with sugar; stirring well after each addition.
Bring to a boil over med heat, stirring constantly. Reduce heat; simmer 5 minutes or until thickened.
Serve over ice cream...YUM!!!
Store in refrigerator.
If you choose to take it along with you, or just want to make up some for your fridge, pour into a glass canning jar & use the lids that come with it. Be sure to label when you made it & what it is before you give it away! :)
Mom Burgess' Fruit Pizza
This recipe comes from my high school bf's mom. It is a fantastic dish to take to carry in's, get togethers or just to treat you & your family! One of my all time favorites!!
CRUST:
1 c flour
1 stick butter
1/4 c 10x sugar
Mix & press into pizza pan. Bake 350 for 8-10 minutes.
CREAM:
8 oz cream cheese, softened
1/3 c sugar
1/2 tsp vanilla
Mix together & spread over the crust. Chill 15-20 minutes.
FRUIT:
strawberries, bananas, kiwi, grapes, blueberries, etc...
Slice these up (except the blueberries and other small berries you may use) Grapes in half, kiwi into slices, etc Spread these all over the cream layer...fill it up good!
GLAZE:
1 c pineapple juice
2 Tbs cornstarch
1/2 c sugar
1 tsp lemon juice
Heat in small saucepan over med heat until thickened & spread over the fruit.
Chill & serve...
This is a great way to get the kids to help in the kitchen. Have them help pick out fruit they want on the pizza at the grocery store, if they are old enough, have them cut up the fruit while you get other things mixed.
CRUST:
1 c flour
1 stick butter
1/4 c 10x sugar
Mix & press into pizza pan. Bake 350 for 8-10 minutes.
CREAM:
8 oz cream cheese, softened
1/3 c sugar
1/2 tsp vanilla
Mix together & spread over the crust. Chill 15-20 minutes.
FRUIT:
strawberries, bananas, kiwi, grapes, blueberries, etc...
Slice these up (except the blueberries and other small berries you may use) Grapes in half, kiwi into slices, etc Spread these all over the cream layer...fill it up good!
GLAZE:
1 c pineapple juice
2 Tbs cornstarch
1/2 c sugar
1 tsp lemon juice
Heat in small saucepan over med heat until thickened & spread over the fruit.
Chill & serve...
This is a great way to get the kids to help in the kitchen. Have them help pick out fruit they want on the pizza at the grocery store, if they are old enough, have them cut up the fruit while you get other things mixed.
Brownie Mint Pie
wow...chocolate brownies & mint together...who can say no to that combo!?!
1 (4.6oz) pkg. chocolate mints (Andes)
1 (15.8oz) pkg. brownie mix
1 unbaked 9" deep-dish frozen pastry shell
Vanilla Ice Cream
Hot Fudge Sauce
Chop chocolate mints, set aside 3 Tbs
Prepare brownie mix according to pkg directions, add in remaining chopped Andes.
Pour into pastry shell.
Bake at 350 for 45 min. or until done; cool slightly.
Serve with ice cream, hot fudge topping & reserved chopped mints!
Awesome huh?? It will give you one 9" pie...so if you think it might go too fast, mix up two at once & relax while everyone devours!
1 (4.6oz) pkg. chocolate mints (Andes)
1 (15.8oz) pkg. brownie mix
1 unbaked 9" deep-dish frozen pastry shell
Vanilla Ice Cream
Hot Fudge Sauce
Chop chocolate mints, set aside 3 Tbs
Prepare brownie mix according to pkg directions, add in remaining chopped Andes.
Pour into pastry shell.
Bake at 350 for 45 min. or until done; cool slightly.
Serve with ice cream, hot fudge topping & reserved chopped mints!
Awesome huh?? It will give you one 9" pie...so if you think it might go too fast, mix up two at once & relax while everyone devours!
Philadelphia Peaches 'n Cream no-bake Cheesecake
Have not made this yet, but it looks REALLY yummy! not to mention, not having to bake it sounds even better to me for the warmer months coming up when you really don't want to turn the oven on if you don't have to!
2 c Graham Cracker crumbs
6 Tbs butter, melted
1 c sugar, divided
4 pkg (8oz each) Neufchatel cheese, softened
1 pkg (3oz) peach flavored gelatin (jello)
1 can (15oz) sliced peaches in juice, drained, chopped
1 tub (8oz) lite cool whip topping, thawed
Mix graham cracker crumbs, butter & 1/4 c sugar; press onto bottom of a 13x9 pan. Refrigerate while making up the filling.
Beat the neufchatel cheese & remaining sugar in lg bowl w/mixer until blended. Add dry gelatin mix; mix well. Stir in peaches and cool whip. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Make sure you refrigerate left overs.
Substitute the canned peaches with 2 fresh chopped peaches.
This is to make 16 servings...
Taken from the Kraft Foods Spring 2009 Food & Family
2 c Graham Cracker crumbs
6 Tbs butter, melted
1 c sugar, divided
4 pkg (8oz each) Neufchatel cheese, softened
1 pkg (3oz) peach flavored gelatin (jello)
1 can (15oz) sliced peaches in juice, drained, chopped
1 tub (8oz) lite cool whip topping, thawed
Mix graham cracker crumbs, butter & 1/4 c sugar; press onto bottom of a 13x9 pan. Refrigerate while making up the filling.
Beat the neufchatel cheese & remaining sugar in lg bowl w/mixer until blended. Add dry gelatin mix; mix well. Stir in peaches and cool whip. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Make sure you refrigerate left overs.
Substitute the canned peaches with 2 fresh chopped peaches.
This is to make 16 servings...
Taken from the Kraft Foods Spring 2009 Food & Family
Chocolate Turtle Cheesecake Bars
This looks insanely delicious in the magazine photo (recipe taken from the spring 2009 Foods & Family mag. from kraft foods)...it is really easy to make up, delicious to eat, just one catch that I found after making it...the caramel made it really hard to cut through the crust...not sure if you could add a little more milk to it to make it softer or if it would be better to use the caramel topping from Smuckers in pace of what they call for...up to you what you try. Our crew inhaled it, harder crust & all...
1 1/2 c crushed Nilla Wafers (about half a box)
3/4 c Pecans, chopped
1/4 c butter, melted
32 Kraft caramels
3 Tbs milk
4 pkg (8oz) Philadelphia cream cheese, softened
1 c sugar
1 c sour cream
4 eggs
1 pkg (8 squares) Baker's Semi-Sweet chocolate, divided (we used wilburs wafers instead)
Heat oven to 300.
Mix wafer crumbs, 1/2 c nuts & the melted butter (I used my processor to get the nuts & wafers chopped up). Press onto bottom of 13x9 baking dish.
Microwave caramels & milk on MEDIUM 4-5 min. until caramels are melted & mixture is blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended
Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
Bake 45-50 minutes (mine took an additional 15 min. so use time as a guide, but watch your cake to make sure you cook as long as it needs for your oven). The center is to be almost set (not much jiggling, but a little).
Refrigerate 4 hours (or overnight). Sprinkle remaing nuts over top just before serving, melt remaining chocolate & drizzle over cheesecake.
I left off the last part of this because, well, I forgot! It was yummy, but like I said above, I might try again but use the Smuckers Caramel topping instead of the milk/caramel mix to see if it remains softer so you can easiy get a piece of crust with the cheesecake. They do add in that if you want it to be "lighter" you can use the Neufchatel Cheese in place of full fat cream cheese, and reduced fat or light sour cream...if you do these things, you can cut off 60 calories & 8 g of fat per serving...I did 2 blocks reg. cream cheese and 2 blocks of the lighter, the cake came out really nice, not too heavy but not too light either.
If you try this & use a different caramel or ingred. let me know how it comes out! This does say it should make 16 servings...I got 15 with 3 rows cut into 5 pieces each row...this was generous, but not too big.
1 1/2 c crushed Nilla Wafers (about half a box)
3/4 c Pecans, chopped
1/4 c butter, melted
32 Kraft caramels
3 Tbs milk
4 pkg (8oz) Philadelphia cream cheese, softened
1 c sugar
1 c sour cream
4 eggs
1 pkg (8 squares) Baker's Semi-Sweet chocolate, divided (we used wilburs wafers instead)
Heat oven to 300.
Mix wafer crumbs, 1/2 c nuts & the melted butter (I used my processor to get the nuts & wafers chopped up). Press onto bottom of 13x9 baking dish.
Microwave caramels & milk on MEDIUM 4-5 min. until caramels are melted & mixture is blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended
Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
Bake 45-50 minutes (mine took an additional 15 min. so use time as a guide, but watch your cake to make sure you cook as long as it needs for your oven). The center is to be almost set (not much jiggling, but a little).
Refrigerate 4 hours (or overnight). Sprinkle remaing nuts over top just before serving, melt remaining chocolate & drizzle over cheesecake.
I left off the last part of this because, well, I forgot! It was yummy, but like I said above, I might try again but use the Smuckers Caramel topping instead of the milk/caramel mix to see if it remains softer so you can easiy get a piece of crust with the cheesecake. They do add in that if you want it to be "lighter" you can use the Neufchatel Cheese in place of full fat cream cheese, and reduced fat or light sour cream...if you do these things, you can cut off 60 calories & 8 g of fat per serving...I did 2 blocks reg. cream cheese and 2 blocks of the lighter, the cake came out really nice, not too heavy but not too light either.
If you try this & use a different caramel or ingred. let me know how it comes out! This does say it should make 16 servings...I got 15 with 3 rows cut into 5 pieces each row...this was generous, but not too big.
24 March 2010
Tandy Cake
Do you love those fantastic Tastycake Tandy Cakes? Mmmmmmmm...oh I can taste them now!! I picked this cake to pop up because the peanut butter & chocolate remind me of Easter candy...thus a great cake if its your turn to bring dessert to the family dinner...
4 eggs 2 t. baking powder
2 c. sugar 8oz. milk chocolate, melted
1 c. milk 1 c. peanut butter
1 t. vanilla
2 c. flour
Beat eggs with a mixer till thick. Gradually add sugar. Add milk & vanilla.
Blend dry ingredients together & carefully fold into egg mixture. Blend well.
Pour into greased 13"x15" pan.
Bake 350 for 15-20 minutes.
Spread peanut butter over hot cake. Allow to cool. Cover with melted chocolate.
YUM! Nothing like a super easy, but insanely yummy cake to enjoy anytime of the year!
4 eggs 2 t. baking powder
2 c. sugar 8oz. milk chocolate, melted
1 c. milk 1 c. peanut butter
1 t. vanilla
2 c. flour
Beat eggs with a mixer till thick. Gradually add sugar. Add milk & vanilla.
Blend dry ingredients together & carefully fold into egg mixture. Blend well.
Pour into greased 13"x15" pan.
Bake 350 for 15-20 minutes.
Spread peanut butter over hot cake. Allow to cool. Cover with melted chocolate.
YUM! Nothing like a super easy, but insanely yummy cake to enjoy anytime of the year!
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