my mom's friend made this years ago. i have no idea what its called, or how to make it, so if you know either, please pass it on!
i remember it was saltine crackers, drizzled with some sort of buttery toffee(?) sauce, and topped w/ sliced almonds. ring any bells?
thank you in advance!Dessert recipe--saltine crackers?
Mock Almond Roca
You can find recipes all over the internet
cooks.com
allrecipes.com
recipezaar.com to name just a few, but in your search engine type in MOCK Almond RocaDessert recipe--saltine crackers?
THis is probably what your talking about!.. Soo good!
INGREDIENTS
1 (10 ounce) package saltine crackers
1 1/2 cups butter
1 1/2 cups packed brown sugar
2 (12 ounce) packages semisweet chocolate chips
2 cups chopped almonds
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a 10x15 inch cookie sheet with aluminum foil.
Place crackers in a singe layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.
In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers.
Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top. Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate.
Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator.
yes this does oh my gosh let me see as I recall my mom made a layer of saltine crackers and then melted butter and sugar and then pour the melted sugar and butter mixture over the crackers and then she put it in the oven for a few minutes and then you cool it in the fridge . It was awesome . good luck and god bless.
Mock Toffee
Saltine crackers
1 cup brown sugar
Pecan pieces
1/2 cup butter
12 oz. chocolate chips
Line cookie sheet with foil; butter heavily.
Place crackers side by side to cover cookie sheet, salted side up.
Combine butter and brown sugar and cook until it boils and bubbles (3-4 minutes).
Pour over crackers; bake 7 minutes at 375 degrees.
Remove from oven and sprinkle with chocolate chips. Spread chocolate with spatula. Sprinkle with nuts and press into chocolate with spatula.
When cool; break into pieces and enjoy!
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http://www.recipezaar.com/40975
Thursday, January 7, 2010
Do you know a recipe for one of those chocolate dessert cake things that have melted chocolate in the inside?
its one of the chocolate cake or desserts that have melted chocolate in the inside but are solid on the outside so when you cut into it the melted chocolate comes out.Do you know a recipe for one of those chocolate dessert cake things that have melted chocolate in the inside?
Those are LAVA CAKES and extremely yummy!
Ingredients:
* 8 ounces semisweet or
bittersweet chocolate, chopped
* 4 large eggs
* 陆 pound (2 sticks) unsalted butter, chopped
* 4 tablespoons unbleached all-
purpose flour
* 陆 cup sugar
* 1 teaspoon ground nutmeg*
* 陆 teaspoon ground cinnamon鈥攐r
for a mint version, substitute 1录
teaspoons peppermint extract for the cinnamon
* Whipped cream for garnish (1 pint heavy cream, confectioners鈥?sugar and vanilla extract)
* Raspberries and mint leaves for
garnish (optional)
Preparation:
1. Preheat the oven to 350掳F. Grease eight 4-ounce cake molds or ramekins.
2. Over a double boiler, melt the chocolate and butter, stirring constantly. Once they are completely melted, set aside and cool.
3. Combine the sugar and eggs and whisk until pale and fluffy. Stir the chocolate mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well.
4. Pour the batter into the cake molds and bake for 14 minutes at 350掳F.
5. While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners鈥?sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt. Unsweetened or barely-sweetened whipped cream is also delicious, so feel free to reduce the sugar or add none at all.
6. Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries and mint leaves and serve immediately. We prefer to pass the whipped cream in a bowl so guests can help themselves to the amount they prefer.
Enjoy!!
:Do you know a recipe for one of those chocolate dessert cake things that have melted chocolate in the inside?
It is a Tunnel Of Fudge Cake....from back in the 60's!
INGREDIENTS
Cake
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST庐 All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
Glaze
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
DIRECTIONS
1. Heat oven to 350掳F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.
2. Bake at 350掳F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
3. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
High Altitude (3500-6500 ft) Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.
Those are LAVA CAKES and extremely yummy!
Ingredients:
* 8 ounces semisweet or
bittersweet chocolate, chopped
* 4 large eggs
* 陆 pound (2 sticks) unsalted butter, chopped
* 4 tablespoons unbleached all-
purpose flour
* 陆 cup sugar
* 1 teaspoon ground nutmeg*
* 陆 teaspoon ground cinnamon鈥攐r
for a mint version, substitute 1录
teaspoons peppermint extract for the cinnamon
* Whipped cream for garnish (1 pint heavy cream, confectioners鈥?sugar and vanilla extract)
* Raspberries and mint leaves for
garnish (optional)
Preparation:
1. Preheat the oven to 350掳F. Grease eight 4-ounce cake molds or ramekins.
2. Over a double boiler, melt the chocolate and butter, stirring constantly. Once they are completely melted, set aside and cool.
3. Combine the sugar and eggs and whisk until pale and fluffy. Stir the chocolate mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well.
4. Pour the batter into the cake molds and bake for 14 minutes at 350掳F.
5. While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners鈥?sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt. Unsweetened or barely-sweetened whipped cream is also delicious, so feel free to reduce the sugar or add none at all.
6. Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries and mint leaves and serve immediately. We prefer to pass the whipped cream in a bowl so guests can help themselves to the amount they prefer.
Enjoy!!
:Do you know a recipe for one of those chocolate dessert cake things that have melted chocolate in the inside?
It is a Tunnel Of Fudge Cake....from back in the 60's!
INGREDIENTS
Cake
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST庐 All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
Glaze
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
DIRECTIONS
1. Heat oven to 350掳F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.
2. Bake at 350掳F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
3. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
High Altitude (3500-6500 ft) Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.
Do you know any kyrgyzstan desserts recipes?
ones that taste goodDo you know any kyrgyzstan desserts recipes?
Honey Cake: serves 6
1/3 cup butter
3 eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup flour, all-purpose plus 1 tbl
Topping
1/2 cup butter
1/2 cup sugar
1/3 cup honey
1/2 cup slivered almonds
1/2 teaspoon cinnamon
Butter a 10'; pan. Preheat the oven to 400F.
Beat the eggs, sugar and vanilla until it whittens. Add the melted butter and mix well.
Sift the flour and BP. and add to the previous mixture, mix gently.
Pour in the prepared pan and bake 10-12 min.
Meanwhile prepare the topping.
Melt the butter on med heat. Add the rest of the ingred. and bring to a boil
stiring constantly.
Pour the topping gently on the cake and return it to the oven for another
15-20 min.Do you know any kyrgyzstan desserts recipes?
Pampushky (Raised Doughnuts With Filling)
2 tb Sugar
1/2 c Water
2 pk Active Dry Yeast
1/4 c Milk
5 c Unbleached All-Purpose Flour
-Up To 6 May Be Needed
1/4 lb Butter; 1 Stick
1/2 c Sugar
2 lg Eggs
3 lg Egg Yolks
1 ts Salt; If Using Sweet Butter
1 ts Vanilla Extract
Zest Of One Lemon
1 c Rose Preserve Or Any Dry Fruit Preserve
Powdered Sugar; As Needed
Combine the sugar and water, sprinkle with the yeast, and let stand until soft. Heat the milk to lukewarm, and add the milk and 1/4 cup of the flour to the yeast mixture. Beat well, cover and allow to rise until
light and bubbly, about 10 minutes. In another bowl, cream the butter and sugar. Beat eggs and egg yolks together, blending well and combine with the sugar-butter mixture, beating thoroughly until the eggs are pale white. Grate a lemon on a fine grater until all of the yellow color is grated off and add this (the zest), vanilla, and the yeast mixture to the butter-egg mixture. Mix in 4 cups of flour. If the dough seems a little loose, add a little more, but the dough should be soft. Knead, by hand, for about 10 minutes. Replace in a greased bowl, turning once to grease the top, and cover with a damp towel, set in a warm place until double in bulk. Punch down, knead a few more times, and allow to rise again until the dough is doubled. When doubled, divide the dough into 4 parts. On a
lightly floured surface, roll one part into a rectangle about 1/4-inch thick, turning once or twice during the rolling to achieve a uniform thickness. Dust with flour sparingly. Place 1 ts of rose preserve at evenly space intervals on the dough, or with a 2 1/2-inch cutter, gently
form impressions and place the filling in each. Roll another portion out, as above, to the same thickness, and gently cover the first, overlapping a little. (Filling will show through.) Cut circles with the cutter. Place
them on a lightly floured cookie sheet and allow rise until double in size. Repeat until all of the dough is used, rolling out the scraps last.
Heat oil or shortening to 375 degrees F. in a deep fryer or wide skillet. Test the temperature by frying a piece of bread; it should bubble and turn golden quickly. The fat should not be smoking. Fry 5 or 6 pampushky at a time. Do NOT crowd as this lowers the temperature and the doughnuts
will absorb too much grease. When one side is golden, flip with a spoon to fry the other side. Dough will puff up in the frying. Perfect pampushky are light as air. Drain on paper towels. When slightly cooled, sprinkle with powdered sugar.
Serve with tea.
Honey Cake: serves 6
1/3 cup butter
3 eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup flour, all-purpose plus 1 tbl
Topping
1/2 cup butter
1/2 cup sugar
1/3 cup honey
1/2 cup slivered almonds
1/2 teaspoon cinnamon
Butter a 10'; pan. Preheat the oven to 400F.
Beat the eggs, sugar and vanilla until it whittens. Add the melted butter and mix well.
Sift the flour and BP. and add to the previous mixture, mix gently.
Pour in the prepared pan and bake 10-12 min.
Meanwhile prepare the topping.
Melt the butter on med heat. Add the rest of the ingred. and bring to a boil
stiring constantly.
Pour the topping gently on the cake and return it to the oven for another
15-20 min.Do you know any kyrgyzstan desserts recipes?
Pampushky (Raised Doughnuts With Filling)
2 tb Sugar
1/2 c Water
2 pk Active Dry Yeast
1/4 c Milk
5 c Unbleached All-Purpose Flour
-Up To 6 May Be Needed
1/4 lb Butter; 1 Stick
1/2 c Sugar
2 lg Eggs
3 lg Egg Yolks
1 ts Salt; If Using Sweet Butter
1 ts Vanilla Extract
Zest Of One Lemon
1 c Rose Preserve Or Any Dry Fruit Preserve
Powdered Sugar; As Needed
Combine the sugar and water, sprinkle with the yeast, and let stand until soft. Heat the milk to lukewarm, and add the milk and 1/4 cup of the flour to the yeast mixture. Beat well, cover and allow to rise until
light and bubbly, about 10 minutes. In another bowl, cream the butter and sugar. Beat eggs and egg yolks together, blending well and combine with the sugar-butter mixture, beating thoroughly until the eggs are pale white. Grate a lemon on a fine grater until all of the yellow color is grated off and add this (the zest), vanilla, and the yeast mixture to the butter-egg mixture. Mix in 4 cups of flour. If the dough seems a little loose, add a little more, but the dough should be soft. Knead, by hand, for about 10 minutes. Replace in a greased bowl, turning once to grease the top, and cover with a damp towel, set in a warm place until double in bulk. Punch down, knead a few more times, and allow to rise again until the dough is doubled. When doubled, divide the dough into 4 parts. On a
lightly floured surface, roll one part into a rectangle about 1/4-inch thick, turning once or twice during the rolling to achieve a uniform thickness. Dust with flour sparingly. Place 1 ts of rose preserve at evenly space intervals on the dough, or with a 2 1/2-inch cutter, gently
form impressions and place the filling in each. Roll another portion out, as above, to the same thickness, and gently cover the first, overlapping a little. (Filling will show through.) Cut circles with the cutter. Place
them on a lightly floured cookie sheet and allow rise until double in size. Repeat until all of the dough is used, rolling out the scraps last.
Heat oil or shortening to 375 degrees F. in a deep fryer or wide skillet. Test the temperature by frying a piece of bread; it should bubble and turn golden quickly. The fat should not be smoking. Fry 5 or 6 pampushky at a time. Do NOT crowd as this lowers the temperature and the doughnuts
will absorb too much grease. When one side is golden, flip with a spoon to fry the other side. Dough will puff up in the frying. Perfect pampushky are light as air. Drain on paper towels. When slightly cooled, sprinkle with powdered sugar.
Serve with tea.
Trying to find good old irish desserts recipes in the old days and new irish desserts recipes in Ireland .?
Plum Cake
* 1/2 cup butter or margarine, softened
* 3/4 cup sugar + 2 tablespoons sugar (divided use)
* 2 eggs
* 1/2 teaspoon vanilla
* 1-1/2 teaspoons lemon juice
* 1 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1-1/2 cups fresh plums, pitted %26amp; cut into 1/8ths
* 1-1/2 teaspoons cinnamon
* 12 tablespoons whipped cream (optional)
Preheat oven to 350° F.
In a mixing bowl, cream together the margarine and 3/4-cup sugar. Beat in the eggs, vanilla and lemon juice and mix well.
Stir together the flour and baking soda. Mix dry ingredients into the creamed mixture.
Spoon batter into a greased 8” or 9” baking pan. Place the plum slices on top, skin sides down.
Combine cinnamon with 2 tablespoons sugar. Sprinkle mixture over the top of cake.
Bake for about 40 minutes, or until toothpick inserted into center comes out clean.
Remove cake from the oven and let cool for 10 to 15 minutes. Loosen around the edges and remove from pan, turning twice so the plum side faces up.
Top with whipped cream. Serve warm or cold.
Chocolate Irish Cream Truffles
4 1-oz. squares unsweetened chocolate
2-1/2 c. confectioners sugar
6 tbsp. butter, room temperature
1/4 c. Bailey's Irish Cream
In a heavy 2-quart saucepan over low heat, heat 4 squares of unsweetened chocolate, stirring frequently, until melted; cool slightly. Stir in confectioners sugar, butter and 1/4 cup Irish Cream until mixture is smooth and blended. (Mixture will be thick so you may have to finish mixing it with an electric mixer).
Roll truffle mixture into 1-inch balls. Refrigerate for 30 minutes until they set. Roll each truffle in powdered cocoa. Yield: about 20 truffles
Irish Cream Coffee Fudge
3/4 c. butter
3 c. sugar
1/3 c. evaporated milk
1/3 c. Irish Cream
1 tbsp. instant coffee
1 jar marshmallow creme (7 oz)
1 package vanilla chips (12 oz)
1 tsp. vanilla
1 c. chopped hazelnuts (filberts)
In a microwave safe cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee. In a large pan or Dutch oven, on medium heat, melt the butter, add sugar, evaporated milk, Irish Cream and coffee mixture, marshmallow creme, then mix well. Bring to a full boil, stirring constantly, for 5 minutes.
Remove from heat and stir in vanilla chips until completely melted and mixed thoroughly. Stir in the vanilla, then the hazelnuts until mixed well.
Pour into a greased 8-inch square pan and spread evenly. Chill until set and cut into 1-inch squares. Yield: 3 pounds
In addition to the Irish snack recipe above here are some of our very favorite snack recipes for you to try.
Sweet %26amp; Spicy Snack Mix
3 c. plain popped corn
2-1/2 c. mini-pretzels
1 c. pecan halves
1/3 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground red pepper
1/4 c. butter
Place butter, brown sugar, cinnamon and red pepper in a 4 quart microwavable bowl. Microwave at HIGH 1-1/2 minutes or until bubbly. Remove from oven; stir in remaining ingredients and mix well. Microwave at HIGH 1 to 2 minutes.
Remove from oven and stir to coat mixture evenly. Spread out on waxed paper and cool completely. Yield: 6 cups
Instructions to give as a 'Gift in a Jar': Layer the popped corn, the pretzels and pecans in any order in a 2-quart storage jar. Place the brown sugar, cinnamon and red pepper in a small plastic twist tie bag and place in the top of the jar. Close with cover. The butter, which is not provided in the jar, is put into a bowl with the spices and microwaved, then mixed with the other ingredients. Don't forget to give the recipient instructions to prepare the recipe.
Chunky Fruit %26amp; Nut Fudge
3/4 Cup butter
3 Cups sugar
2/3 Cup evaporated milk
1 Jar marshmallow creme (7 oz)
1 Package milk chocolate chips (12 oz)
1 Teaspoon vanilla
1 Cup chopped peanuts
1 Cup raisins
In a large pan or Dutch oven, on medium heat, melt the butter, add sugar %26amp; evaporated milk, then mix well. Bring to a full boil, stirring constantly, for 5 minutes.
Remove from heat and stir in chocolate chips until completely melted and mixed thoroughly. Stir in the vanilla, then the peanuts and raisins until mixed well.
Pour into a greased 9 or 10 inch square pan and spread evenly. Chill until set and cut into about 1 inch squares. Yield: 3 pounds
Mom's Summer Cracker Jack
This is another recipe from my mother's collection. I remember her making it from the time I was a small child. It was a real treat for my sisters and I, but everyone else loved it, too.
1 1/2 Cup granulated sugar
3/4 Cup light corn syrup
3 Tablespoons cinnamon drops candy, crushed
3/4 Teaspoon salt
1/2 Cup strained orange juice
2 Tablespoons butter
3 Quarts plain popcorn with no additivesCandy Thermometer
When making many types of candy, a candy thermometer trackingis a must. You have to bring it to the exact temperature or your result may be either too hard or too soft.
Mix sugar, syrup, cinnamon drops, salt and orange juice in a heavy saucepan. Heat slowly until the sugar is dissolved, stirring frequently. Bring to a rapid boil, cook to 248 degrees on a candy thermometer or to the firm ball stage when tested in cold water.
Remove from the heat and stir in butter. Place the popcorn in an extra large bowl. Slowly pour syrup over the corn, tossing with a spoon until coated evenly. Spread out on waxed paper, keeping the corn well separated. Cool completely.Trying to find good old irish desserts recipes in the old days and new irish desserts recipes in Ireland .?
There are a lot of recipes on this site below.
* 1/2 cup butter or margarine, softened
* 3/4 cup sugar + 2 tablespoons sugar (divided use)
* 2 eggs
* 1/2 teaspoon vanilla
* 1-1/2 teaspoons lemon juice
* 1 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1-1/2 cups fresh plums, pitted %26amp; cut into 1/8ths
* 1-1/2 teaspoons cinnamon
* 12 tablespoons whipped cream (optional)
Preheat oven to 350° F.
In a mixing bowl, cream together the margarine and 3/4-cup sugar. Beat in the eggs, vanilla and lemon juice and mix well.
Stir together the flour and baking soda. Mix dry ingredients into the creamed mixture.
Spoon batter into a greased 8” or 9” baking pan. Place the plum slices on top, skin sides down.
Combine cinnamon with 2 tablespoons sugar. Sprinkle mixture over the top of cake.
Bake for about 40 minutes, or until toothpick inserted into center comes out clean.
Remove cake from the oven and let cool for 10 to 15 minutes. Loosen around the edges and remove from pan, turning twice so the plum side faces up.
Top with whipped cream. Serve warm or cold.
Chocolate Irish Cream Truffles
4 1-oz. squares unsweetened chocolate
2-1/2 c. confectioners sugar
6 tbsp. butter, room temperature
1/4 c. Bailey's Irish Cream
In a heavy 2-quart saucepan over low heat, heat 4 squares of unsweetened chocolate, stirring frequently, until melted; cool slightly. Stir in confectioners sugar, butter and 1/4 cup Irish Cream until mixture is smooth and blended. (Mixture will be thick so you may have to finish mixing it with an electric mixer).
Roll truffle mixture into 1-inch balls. Refrigerate for 30 minutes until they set. Roll each truffle in powdered cocoa. Yield: about 20 truffles
Irish Cream Coffee Fudge
3/4 c. butter
3 c. sugar
1/3 c. evaporated milk
1/3 c. Irish Cream
1 tbsp. instant coffee
1 jar marshmallow creme (7 oz)
1 package vanilla chips (12 oz)
1 tsp. vanilla
1 c. chopped hazelnuts (filberts)
In a microwave safe cup, cook Irish Cream on HIGH 30 to 45 seconds until hot enough to dissolve the instant coffee. In a large pan or Dutch oven, on medium heat, melt the butter, add sugar, evaporated milk, Irish Cream and coffee mixture, marshmallow creme, then mix well. Bring to a full boil, stirring constantly, for 5 minutes.
Remove from heat and stir in vanilla chips until completely melted and mixed thoroughly. Stir in the vanilla, then the hazelnuts until mixed well.
Pour into a greased 8-inch square pan and spread evenly. Chill until set and cut into 1-inch squares. Yield: 3 pounds
In addition to the Irish snack recipe above here are some of our very favorite snack recipes for you to try.
Sweet %26amp; Spicy Snack Mix
3 c. plain popped corn
2-1/2 c. mini-pretzels
1 c. pecan halves
1/3 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground red pepper
1/4 c. butter
Place butter, brown sugar, cinnamon and red pepper in a 4 quart microwavable bowl. Microwave at HIGH 1-1/2 minutes or until bubbly. Remove from oven; stir in remaining ingredients and mix well. Microwave at HIGH 1 to 2 minutes.
Remove from oven and stir to coat mixture evenly. Spread out on waxed paper and cool completely. Yield: 6 cups
Instructions to give as a 'Gift in a Jar': Layer the popped corn, the pretzels and pecans in any order in a 2-quart storage jar. Place the brown sugar, cinnamon and red pepper in a small plastic twist tie bag and place in the top of the jar. Close with cover. The butter, which is not provided in the jar, is put into a bowl with the spices and microwaved, then mixed with the other ingredients. Don't forget to give the recipient instructions to prepare the recipe.
Chunky Fruit %26amp; Nut Fudge
3/4 Cup butter
3 Cups sugar
2/3 Cup evaporated milk
1 Jar marshmallow creme (7 oz)
1 Package milk chocolate chips (12 oz)
1 Teaspoon vanilla
1 Cup chopped peanuts
1 Cup raisins
In a large pan or Dutch oven, on medium heat, melt the butter, add sugar %26amp; evaporated milk, then mix well. Bring to a full boil, stirring constantly, for 5 minutes.
Remove from heat and stir in chocolate chips until completely melted and mixed thoroughly. Stir in the vanilla, then the peanuts and raisins until mixed well.
Pour into a greased 9 or 10 inch square pan and spread evenly. Chill until set and cut into about 1 inch squares. Yield: 3 pounds
Mom's Summer Cracker Jack
This is another recipe from my mother's collection. I remember her making it from the time I was a small child. It was a real treat for my sisters and I, but everyone else loved it, too.
1 1/2 Cup granulated sugar
3/4 Cup light corn syrup
3 Tablespoons cinnamon drops candy, crushed
3/4 Teaspoon salt
1/2 Cup strained orange juice
2 Tablespoons butter
3 Quarts plain popcorn with no additivesCandy Thermometer
When making many types of candy, a candy thermometer trackingis a must. You have to bring it to the exact temperature or your result may be either too hard or too soft.
Mix sugar, syrup, cinnamon drops, salt and orange juice in a heavy saucepan. Heat slowly until the sugar is dissolved, stirring frequently. Bring to a rapid boil, cook to 248 degrees on a candy thermometer or to the firm ball stage when tested in cold water.
Remove from the heat and stir in butter. Place the popcorn in an extra large bowl. Slowly pour syrup over the corn, tossing with a spoon until coated evenly. Spread out on waxed paper, keeping the corn well separated. Cool completely.Trying to find good old irish desserts recipes in the old days and new irish desserts recipes in Ireland .?
There are a lot of recipes on this site below.
Hi everybody! can you tell me a symply recipe of an american dessert?
Lemon Icebox Pie (makes 2 pies)
3 cans sweetened condensed milk
6 egg yolks
2/3 cup lemon juice
Mix preceding ingredients until well blended. Pour mixture into graham cracker pie crusts.
Meringue for top of pies
6 egg whites
1 cup sugar
Beat egg whites until stiff. Add sugar until well blended. Spread over pies and brown in 400 degree oven until meringue is golden brown. Chill pies for several hours before serving.
Hi everybody! can you tell me a symply recipe of an american dessert?
a simply recipe cuz i dont know what a symply is......hmm
anyways, i made up a recipe..okay
Ingredients:
Ice cream and lots of it: chocolate, vanilla, strawberry, rocky road, and stuff like that.
Chocolate, caramel, and strawberry syrup
cookies, graham crackers, and scooby snacks
strawberries or cherries or both
mini angel cake or just cake
Directions: Get a bowl, put the cake in first, cover it in ice cream, and syrup and the cookies and graham crackers then put some more syrup on and ENJOY!! oh and dont forget your strawberry or cherry to put on top to officially make it a desert.
I call it my Super Dooper Sundae. HAHA Hi everybody! can you tell me a symply recipe of an american dessert?
this recipe is really simple, ive tried it myself it came out really good. its for vanilla ice-cream! its better than any ice cream ive eaten, but it does melt a little bit faster than normal ice-cream, so scoop it before eating.
Believe it or not, this vanilla ice cream recipe doesn't use an ice cream machine, but results in a rich, incredibly smooth and creamy homemade vanilla ice cream.
Makes 6 Servings of Vanilla Ice Cream
Prep Time: 5 minutes
Cook Time: 0 minutes
Ingredients:
2 cups heavy whipping cream
1 can (14-oz) sweetened condensed milk
1 tsp vanilla extract
Preparation:
With an electric mixer, beat the whipping cream until thickened into soft peaks (do not over mix). Add the sweetened condensed milk and extract and mix until thoroughly combined. Pour it all into a plastic container and freeze for at least 4 hours. Longer is even better.
Oh, you must make Cherry Pie!!
Baked Fresh Cherry Pie
1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.
OMG PECAN PIE OR BANANA PUDDING!
Pecan Pie --
INGREDIENTS
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
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Banana Pudding --
INGREDIENTS
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
DIRECTIONS
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
this is super easy
APPLE BROWN BETTY
Ingredients:
6 To 8 Apples, Peeled, Cored And Sliced
1/4-1/2 Cup Of Water
2 tsp. Of Lemon Juice
3/4 Cups Of Flour
1 Cup Of Brown Sugar
1 tsp. Of Cinnamon
1/2 Cup Of Butter
Put Apples In A Shallow 2 Quart Baking Dish.
Add Water And Lemon Juice.
Mix Flour, Brown Sugar And Cinnamon In Bowl.
Cut Butter Into Dry Ingredients With Pastry Blender Or Two Knives Until Crumbly.
Sprinkle Over Apples. Bake At 375 Oven For 30 Minutes, Or Until Apples Are Tender.
Serves 6 People
top with some vanilla ice cream, or sweetened whipped cream
I will provide you with a choice.
7 UP Gelatin Salad
3 ounces Lemon or Lime Jello package
1 cup Water, boiling
8 ounces softened Cream Cheese, beaten
1 can crushed Pineapple, drained
1/2 cup chopped Nuts
1 teaspoon Vanilla
1 teaspoon Sugar
6 oz. chilled 7-up Drink
Method for making 7 UP Gelatin Salad
Combine jello and boiling water; stir until dissolved. Beat cream cheese well, and blend in jello with crushed pineapple. Add nuts, vanilla and sugar. Blend. Pour into 1 quart serving bowl. Carefully add chilled 7-Up. Refrigerate until set.
Apple Bread Pudding
This dessert uses lower-fat ingredients. Apples and whole grain bread are baked with low fat milk and egg substitute mixture for a bread pudding you won't feel guilty eating.
* 1/4 C. granulated sugar
* 1 t. ground cinnamon
* 2 C. 1% lowfat milk
* 1 C. egg substitute
* 1 T. brown sugar
* 1 1/2 t. vanilla extract
* 8 slices stone-ground 100% whole-wheat bread, toasted and cut corner-to-corner
* 2 large apples, cored %26amp; diced
* 1 1/2 Pint lowfat vanilla frozen yogurt
1. Heat oven to 375 degrees. Coat a 9'; square baking dish with nonstick spray. 2. Mix sugar %26amp; cinnamon. In a bowl, blender, or food processor whisk or blend milk, egg substitute, brown sugar %26amp; vanilla extract. 3. Arrange half the toast in baking dish; sprinkle with half the cinnamon-sugar and apples. Repeat layers. Pour milk mixture over top. 4. Bake uncovered 40-50 minutes until a knife inserted in center comes out clean. 5. Cut in squares; top with scoops of frozen yogurt.
Low Fat Carrot Cake
This moist low fat carrot cake makes a delicious dessert.
* 1 cup all-purpose flour
* 1 cup whole-wheat flour
* 2 tsp baking soda
* 1 tsp ground cinnamon
* 1/2 tsp allspice
* 1/4 tsp nutmeg
* 4 egg whites
* 1 1/4 cups firmly packed brown sugar
* 1 cup unsweetened applesauce
* 1/2 cup low fat buttermilk
* 1 tsp vanilla extract
* 1 8-ounce can crushed pineapple, drained
* 2 cups shredded carrots
* 1/2 cup raisins
* 1/4 cup chopped walnuts
* 1/4 cup light cream cheese
* 1/4 cup fat-free cream cheese
* 2 cups powdered sugar
* 1 tsp lemon juice
* 1/2 tsp vanilla extract
Preheat oven to 350 degrees. Spray a 13-inch x 9-inch baking pan with nonstick cooking spray.
Combine flours, baking soda, cinnamon, allspice and nutmeg in a large bowl. Stir with a whisk. In another bowl, beat egg whites until soft peaks form. Beat in sugar slowly, followed by the applesauce, buttermilk and vanilla. Add to flour mixture and stir until just moist. Stir in the pineapple, carrots, raisins and walnuts. Spoon batter into baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack before frosting.
For the frosting:
Beat cream cheeses together with lemon juice and vanilla. Add in powdered sugar until desired consistency. Spread over cooled cake.
Low Fat Cheese Cake with Fruit Sauce
Graham Cracker Crust:
3/4 cup graham cracker crumbs
3 tablespoons reduced-calorie margarine, melted
2 tablespoons sugar
1/4 teaspoon egg whites
Filling:
8 ounces low-fat cream cheese
1 (14-ounce) can fat-free sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
To make crust, combine crumbs, margarine, sugar and egg whites. Press mix evenly into bottom of 9-inch springform pan. Bake at 350 degrees for 8 minutes. Cool.
In a mixing bowl, blend the cream cheese until it is fluffy. Gradually beat in the sweetened condensed milk until smooth and light. Add lemon juice and vanilla. Pour into graham cracker lined pan and bake at 325 degrees for 20 minutes. Chill until firm.
To assemble: Unmold cheesecakes onto plates. Garnish plate with writing chocolate, raspberry or peach sauce, raspberries and fresh mint leaves. Sprinkle the tops of cheesecakes with powder sugar.
Raspberry Sauce
6 ounces frozen raspberries
1/4 cup sugar
Heat ingredients until sugar is dissolved. Cover and put on low heat until thawed. Mix with hand emulsion mixer. Strain sauce and chill.
Peach Sauce
8 ounces frozen peaches
1/4 cup sugar
Heat ingredients until sugar is dissolved. Mix with hand emulsion mixer. Strain sauce and chill.
Pumpkin Rice Pudding
2 quarts water
1 cup arborio rice (or other short-grain rice)
4 cups skim milk
1 vanilla beans, split
pinch salt
1/4 cup raisins
15 ounces pumpkin puree (one can)
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Non-stick cooking spray
Preheat oven to 350 degrees. In a heavy, large saucepan, bring water to a boil and add the rice. Boil, uncovered, for 7 minutes; drain well.
In the same saucepan, bring the milk to a boil over medium high heat, stirring occasionally. Add the vanilla bean, rice, and salt. Cook, uncovered, over medium-low heat, stirring often, until rice is very soft and absorbs most of the milk, 15-18 minutes. Remove from heat, remove vanilla bean, and stir in sugar.
In a large bowl, mix the pumpkin with half (about 2 cups) of the rice pudding. Add cinnamon, ginger, and nutmeg.
Spray a 2 quart baking pan with the nonstick cooking spray and spoon in the pumpkin rice pudding. Mix raisins into white rice mixture. Spoon it over the pumpkin mixture. Bake, uncovered, 30 minutes, or until firm. Serve warm, sprinkled with cinnamon if desired.
Low Fat Banana Pudding
1/3 cup flour
dash salt
2 1/2 cups 1% lowfat milk
1 14 oz. can Borden's fat free
sweetened condensed milk
2 egg yolks
2 teaspoons vanilla
3 cups bananas, sliced ripe(3 large), divided
45 reduced fat vanilla wafers
4 egg whites, at room temperature
1/4 cup sugar
Preheat oven to 325掳.
Combine flour and salt in a medium nonstick saucepan. Gradually add milks and egg yolks; stir well. Cook over medium heat 8-10 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.
Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon 1/3 of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish; pushing cookies into pudding.
Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325掳 for 25 minutes or until golden.
Note: Pudding will be a bit soupy when you first remove it from the oven. Let it cool at least an hour before serving.
Happy Thanksgiving and Christmas too !
HillBilly Cake
1 1/2 cups sugar
2 eggs
1/2 cup melted butter
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 can (20 ounces) undrained crushed pineapple
(The pineapple can be sweetened or unsweetened)
1 cup light brown sugar (For Cake Topping)
1 cup chopped walnuts (For Cake Topping)
Mix ingredients together and pour into a greased (and floured) 9 x 13 baking pan. Top with the light brown sugar and the chopped walnuts. Bake at 350 F. for 40 minutes.
*THIS IS AN EXCELLENT PINEAPPLE CAKE!*
Go to the bakery. Buy cookies. Put them in your own tupperware conatiner with your name on the lid and bottom of the container.
how much more American can you get??? Ingenuity, thinking outside the box, supporting the economy and fresh baked cookies!!!
this is a drink
2 cups heavy whipping cream
1 lemon
1 orange
1/2 cup sugar
1/4 cup sparkling white grape juice
1/2 tsp vanilla
whisk whipping cream tell thick. juice lemon and orange then add sugar, grape juice, and vanilla,stir tell blended.Add every thing together and blend.
Buy Philadelphia Cream Cheese. The cheesecake recipe is on the side. It's a New York style baked cheesecake, absolutely delicious.
check out Allrecipes.com
Betty Crocker.com
Paula Deen.com
Keebler pie crust.com
Carnation sweetened condensed milk.com
Pies were invented in the US - so pumpkin pie! Buy a can of pumpkin pie filling %26amp; read the label - easy as pie!
rice krispy bars! super easy!
Apple Pie!
Go to store, buy desert. Simple.
Easiest, healthy... a bowl of fresh friut.
pecan pie :)
That would be donuts, right?
its called a box of cake or brownies from walmart
Learn English and how to spell first...that is American to start with.
Second buy an apple pie.
3 cans sweetened condensed milk
6 egg yolks
2/3 cup lemon juice
Mix preceding ingredients until well blended. Pour mixture into graham cracker pie crusts.
Meringue for top of pies
6 egg whites
1 cup sugar
Beat egg whites until stiff. Add sugar until well blended. Spread over pies and brown in 400 degree oven until meringue is golden brown. Chill pies for several hours before serving.
Hi everybody! can you tell me a symply recipe of an american dessert?
a simply recipe cuz i dont know what a symply is......hmm
anyways, i made up a recipe..okay
Ingredients:
Ice cream and lots of it: chocolate, vanilla, strawberry, rocky road, and stuff like that.
Chocolate, caramel, and strawberry syrup
cookies, graham crackers, and scooby snacks
strawberries or cherries or both
mini angel cake or just cake
Directions: Get a bowl, put the cake in first, cover it in ice cream, and syrup and the cookies and graham crackers then put some more syrup on and ENJOY!! oh and dont forget your strawberry or cherry to put on top to officially make it a desert.
I call it my Super Dooper Sundae. HAHA Hi everybody! can you tell me a symply recipe of an american dessert?
this recipe is really simple, ive tried it myself it came out really good. its for vanilla ice-cream! its better than any ice cream ive eaten, but it does melt a little bit faster than normal ice-cream, so scoop it before eating.
Believe it or not, this vanilla ice cream recipe doesn't use an ice cream machine, but results in a rich, incredibly smooth and creamy homemade vanilla ice cream.
Makes 6 Servings of Vanilla Ice Cream
Prep Time: 5 minutes
Cook Time: 0 minutes
Ingredients:
2 cups heavy whipping cream
1 can (14-oz) sweetened condensed milk
1 tsp vanilla extract
Preparation:
With an electric mixer, beat the whipping cream until thickened into soft peaks (do not over mix). Add the sweetened condensed milk and extract and mix until thoroughly combined. Pour it all into a plastic container and freeze for at least 4 hours. Longer is even better.
Oh, you must make Cherry Pie!!
Baked Fresh Cherry Pie
1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
Bake for 50 minutes in the preheated oven, until golden brown.
OMG PECAN PIE OR BANANA PUDDING!
Pecan Pie --
INGREDIENTS
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
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Banana Pudding --
INGREDIENTS
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
DIRECTIONS
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
this is super easy
APPLE BROWN BETTY
Ingredients:
6 To 8 Apples, Peeled, Cored And Sliced
1/4-1/2 Cup Of Water
2 tsp. Of Lemon Juice
3/4 Cups Of Flour
1 Cup Of Brown Sugar
1 tsp. Of Cinnamon
1/2 Cup Of Butter
Put Apples In A Shallow 2 Quart Baking Dish.
Add Water And Lemon Juice.
Mix Flour, Brown Sugar And Cinnamon In Bowl.
Cut Butter Into Dry Ingredients With Pastry Blender Or Two Knives Until Crumbly.
Sprinkle Over Apples. Bake At 375 Oven For 30 Minutes, Or Until Apples Are Tender.
Serves 6 People
top with some vanilla ice cream, or sweetened whipped cream
I will provide you with a choice.
7 UP Gelatin Salad
3 ounces Lemon or Lime Jello package
1 cup Water, boiling
8 ounces softened Cream Cheese, beaten
1 can crushed Pineapple, drained
1/2 cup chopped Nuts
1 teaspoon Vanilla
1 teaspoon Sugar
6 oz. chilled 7-up Drink
Method for making 7 UP Gelatin Salad
Combine jello and boiling water; stir until dissolved. Beat cream cheese well, and blend in jello with crushed pineapple. Add nuts, vanilla and sugar. Blend. Pour into 1 quart serving bowl. Carefully add chilled 7-Up. Refrigerate until set.
Apple Bread Pudding
This dessert uses lower-fat ingredients. Apples and whole grain bread are baked with low fat milk and egg substitute mixture for a bread pudding you won't feel guilty eating.
* 1/4 C. granulated sugar
* 1 t. ground cinnamon
* 2 C. 1% lowfat milk
* 1 C. egg substitute
* 1 T. brown sugar
* 1 1/2 t. vanilla extract
* 8 slices stone-ground 100% whole-wheat bread, toasted and cut corner-to-corner
* 2 large apples, cored %26amp; diced
* 1 1/2 Pint lowfat vanilla frozen yogurt
1. Heat oven to 375 degrees. Coat a 9'; square baking dish with nonstick spray. 2. Mix sugar %26amp; cinnamon. In a bowl, blender, or food processor whisk or blend milk, egg substitute, brown sugar %26amp; vanilla extract. 3. Arrange half the toast in baking dish; sprinkle with half the cinnamon-sugar and apples. Repeat layers. Pour milk mixture over top. 4. Bake uncovered 40-50 minutes until a knife inserted in center comes out clean. 5. Cut in squares; top with scoops of frozen yogurt.
Low Fat Carrot Cake
This moist low fat carrot cake makes a delicious dessert.
* 1 cup all-purpose flour
* 1 cup whole-wheat flour
* 2 tsp baking soda
* 1 tsp ground cinnamon
* 1/2 tsp allspice
* 1/4 tsp nutmeg
* 4 egg whites
* 1 1/4 cups firmly packed brown sugar
* 1 cup unsweetened applesauce
* 1/2 cup low fat buttermilk
* 1 tsp vanilla extract
* 1 8-ounce can crushed pineapple, drained
* 2 cups shredded carrots
* 1/2 cup raisins
* 1/4 cup chopped walnuts
* 1/4 cup light cream cheese
* 1/4 cup fat-free cream cheese
* 2 cups powdered sugar
* 1 tsp lemon juice
* 1/2 tsp vanilla extract
Preheat oven to 350 degrees. Spray a 13-inch x 9-inch baking pan with nonstick cooking spray.
Combine flours, baking soda, cinnamon, allspice and nutmeg in a large bowl. Stir with a whisk. In another bowl, beat egg whites until soft peaks form. Beat in sugar slowly, followed by the applesauce, buttermilk and vanilla. Add to flour mixture and stir until just moist. Stir in the pineapple, carrots, raisins and walnuts. Spoon batter into baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack before frosting.
For the frosting:
Beat cream cheeses together with lemon juice and vanilla. Add in powdered sugar until desired consistency. Spread over cooled cake.
Low Fat Cheese Cake with Fruit Sauce
Graham Cracker Crust:
3/4 cup graham cracker crumbs
3 tablespoons reduced-calorie margarine, melted
2 tablespoons sugar
1/4 teaspoon egg whites
Filling:
8 ounces low-fat cream cheese
1 (14-ounce) can fat-free sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
To make crust, combine crumbs, margarine, sugar and egg whites. Press mix evenly into bottom of 9-inch springform pan. Bake at 350 degrees for 8 minutes. Cool.
In a mixing bowl, blend the cream cheese until it is fluffy. Gradually beat in the sweetened condensed milk until smooth and light. Add lemon juice and vanilla. Pour into graham cracker lined pan and bake at 325 degrees for 20 minutes. Chill until firm.
To assemble: Unmold cheesecakes onto plates. Garnish plate with writing chocolate, raspberry or peach sauce, raspberries and fresh mint leaves. Sprinkle the tops of cheesecakes with powder sugar.
Raspberry Sauce
6 ounces frozen raspberries
1/4 cup sugar
Heat ingredients until sugar is dissolved. Cover and put on low heat until thawed. Mix with hand emulsion mixer. Strain sauce and chill.
Peach Sauce
8 ounces frozen peaches
1/4 cup sugar
Heat ingredients until sugar is dissolved. Mix with hand emulsion mixer. Strain sauce and chill.
Pumpkin Rice Pudding
2 quarts water
1 cup arborio rice (or other short-grain rice)
4 cups skim milk
1 vanilla beans, split
pinch salt
1/4 cup raisins
15 ounces pumpkin puree (one can)
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Non-stick cooking spray
Preheat oven to 350 degrees. In a heavy, large saucepan, bring water to a boil and add the rice. Boil, uncovered, for 7 minutes; drain well.
In the same saucepan, bring the milk to a boil over medium high heat, stirring occasionally. Add the vanilla bean, rice, and salt. Cook, uncovered, over medium-low heat, stirring often, until rice is very soft and absorbs most of the milk, 15-18 minutes. Remove from heat, remove vanilla bean, and stir in sugar.
In a large bowl, mix the pumpkin with half (about 2 cups) of the rice pudding. Add cinnamon, ginger, and nutmeg.
Spray a 2 quart baking pan with the nonstick cooking spray and spoon in the pumpkin rice pudding. Mix raisins into white rice mixture. Spoon it over the pumpkin mixture. Bake, uncovered, 30 minutes, or until firm. Serve warm, sprinkled with cinnamon if desired.
Low Fat Banana Pudding
1/3 cup flour
dash salt
2 1/2 cups 1% lowfat milk
1 14 oz. can Borden's fat free
sweetened condensed milk
2 egg yolks
2 teaspoons vanilla
3 cups bananas, sliced ripe(3 large), divided
45 reduced fat vanilla wafers
4 egg whites, at room temperature
1/4 cup sugar
Preheat oven to 325掳.
Combine flour and salt in a medium nonstick saucepan. Gradually add milks and egg yolks; stir well. Cook over medium heat 8-10 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.
Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon 1/3 of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish; pushing cookies into pudding.
Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325掳 for 25 minutes or until golden.
Note: Pudding will be a bit soupy when you first remove it from the oven. Let it cool at least an hour before serving.
Happy Thanksgiving and Christmas too !
HillBilly Cake
1 1/2 cups sugar
2 eggs
1/2 cup melted butter
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 can (20 ounces) undrained crushed pineapple
(The pineapple can be sweetened or unsweetened)
1 cup light brown sugar (For Cake Topping)
1 cup chopped walnuts (For Cake Topping)
Mix ingredients together and pour into a greased (and floured) 9 x 13 baking pan. Top with the light brown sugar and the chopped walnuts. Bake at 350 F. for 40 minutes.
*THIS IS AN EXCELLENT PINEAPPLE CAKE!*
Go to the bakery. Buy cookies. Put them in your own tupperware conatiner with your name on the lid and bottom of the container.
how much more American can you get??? Ingenuity, thinking outside the box, supporting the economy and fresh baked cookies!!!
this is a drink
2 cups heavy whipping cream
1 lemon
1 orange
1/2 cup sugar
1/4 cup sparkling white grape juice
1/2 tsp vanilla
whisk whipping cream tell thick. juice lemon and orange then add sugar, grape juice, and vanilla,stir tell blended.Add every thing together and blend.
Buy Philadelphia Cream Cheese. The cheesecake recipe is on the side. It's a New York style baked cheesecake, absolutely delicious.
check out Allrecipes.com
Betty Crocker.com
Paula Deen.com
Keebler pie crust.com
Carnation sweetened condensed milk.com
Pies were invented in the US - so pumpkin pie! Buy a can of pumpkin pie filling %26amp; read the label - easy as pie!
rice krispy bars! super easy!
Apple Pie!
Go to store, buy desert. Simple.
Easiest, healthy... a bowl of fresh friut.
pecan pie :)
That would be donuts, right?
its called a box of cake or brownies from walmart
Learn English and how to spell first...that is American to start with.
Second buy an apple pie.
I need a good dessert recipe using oreos and marshmallows now that does not have to go in the fridge all night?
INGREDIENTS
* 20 chopped OREO Chocolate Sandwich Cookies
* 1/4 cup butter
* 1 pkg. (4 serving size) JELL-O OREO Flavor Instant Pudding %26amp; Pie Filling
* 1 1/2 cups powdered sugar
* 1/3 cup boiling water
* 1/3 cup PLANTERS COCKTAIL Peanuts, chopped
* 1/3 cup JET-PUFFED Miniature Marshmallows
* 2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
DIRECTIONS
1. Finely crush cookies; set aside. Microwave butter in large microwavable bowl on HIGH 30 seconds or until butter is melted. Add crushed cookies; mix well. Press crumb mixture firmly onto bottom of 9-inch square pan.
2. Mix dry pudding mix, sugar and boiling water until well blended. Pour over crust; spread to completely cover crust. Sprinkle with peanuts and marshmallows.
3. Place chocolate squares in microwavable bowl. Microwave on HIGH 45 seconds; stir until chocolate is completely melted. Drizzle over pudding mixture. Refrigerate 1 hour or until set. Cut into 20 bars to serve. Store leftover bars in refrigerator.I need a good dessert recipe using oreos and marshmallows now that does not have to go in the fridge all night?
Dirt, ya Dirt...instant pudding(chocolate or vanilla would be best) the oreos and marshmallows. Oh and if you have this it would add a great texture and taste, graham crackers (crushed) Mix all together and ENJOY!!domain names
* 20 chopped OREO Chocolate Sandwich Cookies
* 1/4 cup butter
* 1 pkg. (4 serving size) JELL-O OREO Flavor Instant Pudding %26amp; Pie Filling
* 1 1/2 cups powdered sugar
* 1/3 cup boiling water
* 1/3 cup PLANTERS COCKTAIL Peanuts, chopped
* 1/3 cup JET-PUFFED Miniature Marshmallows
* 2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
DIRECTIONS
1. Finely crush cookies; set aside. Microwave butter in large microwavable bowl on HIGH 30 seconds or until butter is melted. Add crushed cookies; mix well. Press crumb mixture firmly onto bottom of 9-inch square pan.
2. Mix dry pudding mix, sugar and boiling water until well blended. Pour over crust; spread to completely cover crust. Sprinkle with peanuts and marshmallows.
3. Place chocolate squares in microwavable bowl. Microwave on HIGH 45 seconds; stir until chocolate is completely melted. Drizzle over pudding mixture. Refrigerate 1 hour or until set. Cut into 20 bars to serve. Store leftover bars in refrigerator.I need a good dessert recipe using oreos and marshmallows now that does not have to go in the fridge all night?
Dirt, ya Dirt...instant pudding(chocolate or vanilla would be best) the oreos and marshmallows. Oh and if you have this it would add a great texture and taste, graham crackers (crushed) Mix all together and ENJOY!!
Looking for recipes using peanut butter that are not desserts?
I'd like some recipes using peanut butter such as meat glazes, oriental sauces, etc. Thanks for your help!Looking for recipes using peanut butter that are not desserts?
Peanut Sauce for Grilled Beef, Chicken or Shrimp
1 1/2-inch piece gingerroot, peeled and minced
1/2 head garlic, peeled and crushed
2 pounds creamy peanut butter
1/2 cup chicken stock
1/4 cup light soy sauce
2 tablespoons chili oil
lime juice to taste
1/4 cup honey
1/4 cup chopped cilantro leaves
salt and pepper to taste
Combine all ingredients in mixing bowl. Mix well and season to taste. Store in a sealed container until ready to use. Keeps for several weeks in refrigerator. Use as a marinade for beef, chicken, shrimp or vegetable kabobs. Makes 2 quarts.Looking for recipes using peanut butter that are not desserts?
Looks like a lot of work but is very easy and my family loves it!
Pork Tenderloins with Asian Peanut Sauce
Ingredients:
鈥?Crisco庐 Original No-Stick Cooking Spray
鈥?3 tablespoons Crisco庐 Pure Vegetable Oil
鈥?Salt and pepper
鈥?2 (1 lb.) boneless pork tenderloins
鈥?1/2 cup chicken broth
鈥?1/2 cup Jif庐 Creamy Peanut Butter
鈥?1/2 cup hoisin sauce
鈥?2 teaspoons minced fresh ginger
鈥?2 teaspoons minced garlic
鈥?Chives or green onion tops, sliced, for garnish(optional)
Directions:
1. HEAT oven to 375掳 F. Spray a shallow roasting pan with no-stick cooking spray.
2. HEAT oil in large skillet over medium high heat. Season tenderloins liberally with salt and pepper. Brown each tenderloin on all sides in skillet. Transfer meat to prepared roasting pan. Roast 15 minutes, or until instant-read thermometer reaches 160掳 F.
3. WHISK chicken broth, peanut butter and hoisin sauce together in a small saucepan, over medium heat, until smooth. Stir in ginger and garlic. Remove from heat.
4. TRANSFER roasted meat from oven to cutting board. Tent with foil. Allow meat to rest 10 minutes. Slice into medallions and serve drizzled with warm Asian Peanut Sauce; garnish with chives.
Easy creamy peanut butter soup
Saute a chopped onion in some butter. Add a couple of diced, peeled potatoes and 1 cup of water, bring to a boil, and simmer until the potatoes are cooked. Put the whole lot in the blender with 1 teaspoon of salt and 1/4 cup smooth peanut butter, adding enough water to give it a soup-like texture. Pour it back in the pan and reheat, seasoning to taste with salt, white pepper, and red pepper.
Peanut butter grilled cheese sandwich.
Spread a slice of bread with peanut butter. Place a slice of cheddar cheese on it. Top with another slice of bread. Butter the top and the bottom, and grill in a pan on medium until the cheese is melted.
you can make peanut chicken. the peanut glaze is really simple.
take one half cup of peanut butter, one tale spoon of sugar, quarter teaspoon of salt and son teriaki marinade and vuala!!!!
Peanut butter oil, sauteed chicken skewers.
-cut chicken into 1 inch cubes
-cook thoroughly in peanut oil, if wanted add bell peppers, and chopped peanuts
-insert wooden skewers
-serve with a mixture of peanut oil and peanut butter.
heat the peanut butter so it is relatively smooth and thin, the spread over some bread or chicken, roast, and is a nice crunchy exterior.
Look up Asian recipes. Most egg rolls are made with peanut butter in them and there are many Asian sauces with peanuts in them. I used to work at a Chinese Restaurant with the owners being Chinese/Americans.
Thai peanut sauce for chicken. I got my recipe from www.allrecipes.com. It's extremely good and very easy to do. It taste's just like what you would get from a restraunt.
http://kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=75144
this is VERY good and VERY easy.
www.peanutbutterlovers.com
can't go wrong here.
I don't have any myself to give you but foodnetwork.com should have some it was an ingredient on Iron Chef America one night!
stop eating peanut butter in the library!! lol
satays, masman curry
Peanut Sauce for Grilled Beef, Chicken or Shrimp
1 1/2-inch piece gingerroot, peeled and minced
1/2 head garlic, peeled and crushed
2 pounds creamy peanut butter
1/2 cup chicken stock
1/4 cup light soy sauce
2 tablespoons chili oil
lime juice to taste
1/4 cup honey
1/4 cup chopped cilantro leaves
salt and pepper to taste
Combine all ingredients in mixing bowl. Mix well and season to taste. Store in a sealed container until ready to use. Keeps for several weeks in refrigerator. Use as a marinade for beef, chicken, shrimp or vegetable kabobs. Makes 2 quarts.Looking for recipes using peanut butter that are not desserts?
Looks like a lot of work but is very easy and my family loves it!
Pork Tenderloins with Asian Peanut Sauce
Ingredients:
鈥?Crisco庐 Original No-Stick Cooking Spray
鈥?3 tablespoons Crisco庐 Pure Vegetable Oil
鈥?Salt and pepper
鈥?2 (1 lb.) boneless pork tenderloins
鈥?1/2 cup chicken broth
鈥?1/2 cup Jif庐 Creamy Peanut Butter
鈥?1/2 cup hoisin sauce
鈥?2 teaspoons minced fresh ginger
鈥?2 teaspoons minced garlic
鈥?Chives or green onion tops, sliced, for garnish(optional)
Directions:
1. HEAT oven to 375掳 F. Spray a shallow roasting pan with no-stick cooking spray.
2. HEAT oil in large skillet over medium high heat. Season tenderloins liberally with salt and pepper. Brown each tenderloin on all sides in skillet. Transfer meat to prepared roasting pan. Roast 15 minutes, or until instant-read thermometer reaches 160掳 F.
3. WHISK chicken broth, peanut butter and hoisin sauce together in a small saucepan, over medium heat, until smooth. Stir in ginger and garlic. Remove from heat.
4. TRANSFER roasted meat from oven to cutting board. Tent with foil. Allow meat to rest 10 minutes. Slice into medallions and serve drizzled with warm Asian Peanut Sauce; garnish with chives.
Easy creamy peanut butter soup
Saute a chopped onion in some butter. Add a couple of diced, peeled potatoes and 1 cup of water, bring to a boil, and simmer until the potatoes are cooked. Put the whole lot in the blender with 1 teaspoon of salt and 1/4 cup smooth peanut butter, adding enough water to give it a soup-like texture. Pour it back in the pan and reheat, seasoning to taste with salt, white pepper, and red pepper.
Peanut butter grilled cheese sandwich.
Spread a slice of bread with peanut butter. Place a slice of cheddar cheese on it. Top with another slice of bread. Butter the top and the bottom, and grill in a pan on medium until the cheese is melted.
you can make peanut chicken. the peanut glaze is really simple.
take one half cup of peanut butter, one tale spoon of sugar, quarter teaspoon of salt and son teriaki marinade and vuala!!!!
Peanut butter oil, sauteed chicken skewers.
-cut chicken into 1 inch cubes
-cook thoroughly in peanut oil, if wanted add bell peppers, and chopped peanuts
-insert wooden skewers
-serve with a mixture of peanut oil and peanut butter.
heat the peanut butter so it is relatively smooth and thin, the spread over some bread or chicken, roast, and is a nice crunchy exterior.
Look up Asian recipes. Most egg rolls are made with peanut butter in them and there are many Asian sauces with peanuts in them. I used to work at a Chinese Restaurant with the owners being Chinese/Americans.
Thai peanut sauce for chicken. I got my recipe from www.allrecipes.com. It's extremely good and very easy to do. It taste's just like what you would get from a restraunt.
http://kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=75144
this is VERY good and VERY easy.
www.peanutbutterlovers.com
can't go wrong here.
I don't have any myself to give you but foodnetwork.com should have some it was an ingredient on Iron Chef America one night!
stop eating peanut butter in the library!! lol
satays, masman curry
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