PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min
SERVINGS & SCALING
Original recipe yield: 1 - 10 inch tube cake
US METRIC
About scaling and conversions
INGREDIENTS
1 1/2 cups cherries, pitted and halved
2 tablespoons all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
2/3 cup vegetable oil
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup milk
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10 inch tube pan. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
Stir together the flour, salt, baking powder, and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract, and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared pan.
Bake in preheated oven until toothpick inserted into cake comes out clean, about 60 minutes. Cool in pan 10 minutes, then turn out onto a serving plate or wire rack
Tuesday, June 17, 2008
Sunday, May 18, 2008
Strawberry Whipped Sensation
Strawberry Whipped Sensation erry Whipped Sensation SUBMITTED BY: Cool Whip Brand
"Fresh strawberries in a creamy whipped mixture on a chocolate cookie base are topped with more strawberries for an elegant frozen dessert."
READY IN 6 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 12 slices
US METRIC
About scaling and conversions
INGREDIENTS
4 cups fresh strawberries, divided
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1/4 cup lemon juice
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 tablespoon butter, melted
DIRECTIONS
Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer
"Fresh strawberries in a creamy whipped mixture on a chocolate cookie base are topped with more strawberries for an elegant frozen dessert."
READY IN 6 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 12 slices
US METRIC
About scaling and conversions
INGREDIENTS
4 cups fresh strawberries, divided
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1/4 cup lemon juice
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 tablespoon butter, melted
DIRECTIONS
Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
Mix chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer
Sunday, April 20, 2008
Snow Ball Dessert
"This recipe is light and fluffy, and if you like fruit, you'll love this dish!"
PREP TIME 5 Min
READY IN 2 Hrs 5 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
US METRIC
About scaling and conversions
INGREDIENTS
2 (16 ounce) packages frozen whipped topping, thawed
1 cup sour cream
1 1/2 cups white sugar
6 tablespoons lemon juice
1 (20 ounce) can crushed pineapple, drained
1 cup maraschino cherries, sliced
3 bananas, sliced
1 cup chopped pecans
DIRECTIONS
In a large bowl, mix the thawed frozen whipped topping, sour cream, sugar, lemon juice, pineapple, maraschino cherries, bananas and pecans. Chill in the refrigerator approximately 2 hours before serving
PREP TIME 5 Min
READY IN 2 Hrs 5 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
US METRIC
About scaling and conversions
INGREDIENTS
2 (16 ounce) packages frozen whipped topping, thawed
1 cup sour cream
1 1/2 cups white sugar
6 tablespoons lemon juice
1 (20 ounce) can crushed pineapple, drained
1 cup maraschino cherries, sliced
3 bananas, sliced
1 cup chopped pecans
DIRECTIONS
In a large bowl, mix the thawed frozen whipped topping, sour cream, sugar, lemon juice, pineapple, maraschino cherries, bananas and pecans. Chill in the refrigerator approximately 2 hours before serving
Friday, April 18, 2008
Haystacks III
SERVINGS & SCALING
Original recipe yield: 1 -1/2 dozen
US METRIC
About scaling and conversions
INGREDIENTS
1 1/2 cups flaked coconut
1/2 cup dark brown sugar
2 tablespoons honey
2 tablespoons light cream
1 tablespoon butter
1 pinch salt
1 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a 15x10x1 inch jelly roll pan, spread the coconut out in a thin layer. Toast at 350 degrees F (175 degrees C), stirring and shaking often to toast evenly, until golden about 5 to 7 minutes.
In a small sauce pan, mix the sugar, honey, cream, butter and salt. Cook over medium heat, stirring constantly, until the syrup reaches 248 degrees F (121 degrees C) on a candy thermometer (or when a drop or two dropped into a cup of cold water will form a firm ball that will not flatten when removed from water).
Remove from heat and stir in the toasted coconut.
On a sheet of buttered wax paper, drop level tablespoons of the mixture well apart. Let stand until cold.
Melt chocolate chips and drizzle over cookies. Let stand until chocolate hardens. Store in a single layer in an airtight container
Original recipe yield: 1 -1/2 dozen
US METRIC
About scaling and conversions
INGREDIENTS
1 1/2 cups flaked coconut
1/2 cup dark brown sugar
2 tablespoons honey
2 tablespoons light cream
1 tablespoon butter
1 pinch salt
1 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a 15x10x1 inch jelly roll pan, spread the coconut out in a thin layer. Toast at 350 degrees F (175 degrees C), stirring and shaking often to toast evenly, until golden about 5 to 7 minutes.
In a small sauce pan, mix the sugar, honey, cream, butter and salt. Cook over medium heat, stirring constantly, until the syrup reaches 248 degrees F (121 degrees C) on a candy thermometer (or when a drop or two dropped into a cup of cold water will form a firm ball that will not flatten when removed from water).
Remove from heat and stir in the toasted coconut.
On a sheet of buttered wax paper, drop level tablespoons of the mixture well apart. Let stand until cold.
Melt chocolate chips and drizzle over cookies. Let stand until chocolate hardens. Store in a single layer in an airtight container
Thursday, April 17, 2008
Chocolate Angel Torte
"This is a tender angel cake with creamy almond filling."
SERVINGS & SCALING
Original recipe yield: 1 -9x5 inch loaf pan
US METRIC
About scaling and conversions
INGREDIENTS
1/3 cup sifted cake flour
3 tablespoons unsweetened cocoa powder
1/4 cup white sugar
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup white sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/4 cup white sugar
1 cup milk
2 eggs
2 tablespoons amaretto liqueur
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Sift flour, cocoa, and 1/4 cup of the white sugar together.
Beat egg whites with cream of tartar and salt until soft peaks form, gradually add 1/2 cup sugar beating until stiff and shiny, add vanilla. Sift dry mixture over beaten egg whites gradually and gently fold in. Spoon batter into one 9x5 inch ungreased loaf pan.
Bake at 375 degrees F (190 degrees C) for 25 minutes or until done. Invert pan and cool completely. Remove cake and cut it into 3 layers. Spread almond filling between the layers and dust top with sifted confectioners' sugar. Makes about 10 servings.
To Make Almond Filling: Combine the remaining 1/4 cup white sugar, cornstarch and salt in a saucepan. Mix the beaten eggs and milk together and stir them into the sugar mixture. Cook over medium heat, stirring constantly until thick and bubbling. Cook for an additional 2 minutes. Remove from heat and add the almond liqueur and stir well. Cover the surface of the fill in with plastic wrap and chill completely before using
SERVINGS & SCALING
Original recipe yield: 1 -9x5 inch loaf pan
US METRIC
About scaling and conversions
INGREDIENTS
1/3 cup sifted cake flour
3 tablespoons unsweetened cocoa powder
1/4 cup white sugar
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup white sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/4 cup white sugar
1 cup milk
2 eggs
2 tablespoons amaretto liqueur
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Sift flour, cocoa, and 1/4 cup of the white sugar together.
Beat egg whites with cream of tartar and salt until soft peaks form, gradually add 1/2 cup sugar beating until stiff and shiny, add vanilla. Sift dry mixture over beaten egg whites gradually and gently fold in. Spoon batter into one 9x5 inch ungreased loaf pan.
Bake at 375 degrees F (190 degrees C) for 25 minutes or until done. Invert pan and cool completely. Remove cake and cut it into 3 layers. Spread almond filling between the layers and dust top with sifted confectioners' sugar. Makes about 10 servings.
To Make Almond Filling: Combine the remaining 1/4 cup white sugar, cornstarch and salt in a saucepan. Mix the beaten eggs and milk together and stir them into the sugar mixture. Cook over medium heat, stirring constantly until thick and bubbling. Cook for an additional 2 minutes. Remove from heat and add the almond liqueur and stir well. Cover the surface of the fill in with plastic wrap and chill completely before using
Wednesday, April 16, 2008
Cherry Cheesecake
This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!"
PREP TIME 30 Min
READY IN 5 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9 inch cheesecake
US METRIC
About scaling and conversions
INGREDIENTS
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
DIRECTIONS
Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
Pour cherry pie filling on top of pie. Serve.
PREP TIME 30 Min
READY IN 5 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9 inch cheesecake
US METRIC
About scaling and conversions
INGREDIENTS
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
DIRECTIONS
Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
Pour cherry pie filling on top of pie. Serve.
Apricot Tea Cookies
"It just wouldn't be Christmas without these dainty melt-in-your-mouth cookies of my platter! Filled with apricots and drizzles with frosty glaze, they couldn't be more delectable."
PREP TIME 35 Min
COOK TIME 20 Min
READY IN 55 Min
SERVINGS & SCALING
Original recipe yield: 24 servings
US METRIC
About scaling and conversions
INGREDIENTS
1 1/4 cups all-purpose flour
6 tablespoons sugar
1/8 teaspoon salt
4 ounces cream cheese
1/2 cup cold butter
1 tablespoon sour cream
FILLING:
1 1/4 cups chopped dried apricots or cherries
1/2 cup sugar
5 tablespoons orange juice
GLAZE:
1 cup confectioners' sugar
4 teaspoons water
DIRECTIONS
In a large mixing bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
Meanwhile, combine filling ingredients in a saucepan; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Set the filling aside to cool.
Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. Place on greased baking sheets. Bake at 325 degrees F for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies
PREP TIME 35 Min
COOK TIME 20 Min
READY IN 55 Min
SERVINGS & SCALING
Original recipe yield: 24 servings
US METRIC
About scaling and conversions
INGREDIENTS
1 1/4 cups all-purpose flour
6 tablespoons sugar
1/8 teaspoon salt
4 ounces cream cheese
1/2 cup cold butter
1 tablespoon sour cream
FILLING:
1 1/4 cups chopped dried apricots or cherries
1/2 cup sugar
5 tablespoons orange juice
GLAZE:
1 cup confectioners' sugar
4 teaspoons water
DIRECTIONS
In a large mixing bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
Meanwhile, combine filling ingredients in a saucepan; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Set the filling aside to cool.
Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. Place on greased baking sheets. Bake at 325 degrees F for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies
Fresh Strawberry Almond Pie
"The secret is in the crust! This pie is perfect when topped with whipped cream and walnuts."
SERVINGS & SCALING
Original recipe yield: 1 - 9 inch pie
US METRIC
About scaling and conversions
INGREDIENTS
1 1/2 cups crushed pecan shortbread cookies
1/4 cup blanched slivered almonds
1/3 cup butter, melted
6 cups fresh strawberries, hulled
1 cup white sugar
3 tablespoons cornstarch
1/3 cup water
1/4 teaspoon salt
1/2 teaspoon almond extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired
SERVINGS & SCALING
Original recipe yield: 1 - 9 inch pie
US METRIC
About scaling and conversions
INGREDIENTS
1 1/2 cups crushed pecan shortbread cookies
1/4 cup blanched slivered almonds
1/3 cup butter, melted
6 cups fresh strawberries, hulled
1 cup white sugar
3 tablespoons cornstarch
1/3 cup water
1/4 teaspoon salt
1/2 teaspoon almond extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired
German Sweet Chocolate Cake I
"This is the favorite at all of our potlucks"
SERVINGS & SCALING
Original recipe yield: 1 - 9x13 inch cake
US METRIC
About scaling and conversions
INGREDIENTS
4 (1 ounce) squares German sweet chocolate
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites
12 fluid ounces evaporated milk
1 1/2 cups white sugar
3/4 cup butter
4 egg yolks
1 1/2 teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 1/2 cups chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
In a medium bowl, mix together flour, soda and salt. Set aside.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency
SERVINGS & SCALING
Original recipe yield: 1 - 9x13 inch cake
US METRIC
About scaling and conversions
INGREDIENTS
4 (1 ounce) squares German sweet chocolate
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites
12 fluid ounces evaporated milk
1 1/2 cups white sugar
3/4 cup butter
4 egg yolks
1 1/2 teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 1/2 cups chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
In a medium bowl, mix together flour, soda and salt. Set aside.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency
Subscribe to:
Posts (Atom)