Archive for Desserts

White Texas Sheet Cake

I recently used this recipe (given to me from my friend Theresa) for my nephews wedding rehearsal. It was a huge success. My pan is 12×17 so I increased this recipe by half. Use extra milk if frosting is too thick.

Ingredients

Cake

1 cup butter

1 cup water

2 cups all-purpose flour

2 cups white sugar

2 eggs

1/2 cup sour cream

1 teaspoon almond extract

1/2 teaspoon salt

1 teaspoon baking soda

Frosting

1/2 cup butter

1/2 cup milk

4 1/2 cups confectioners’ sugar

1/2 teaspoon almond extract

1 cup chopped pecans

Directions

  1. In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.
  2. Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
  3. Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

Cranberry Bars

 

 

 

 

 

 

 

 

Ingredients

Bars

  • ½ cup (1 stick) butter, room temperature
  • 1 ½ cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 ½ cups flour
  • ½ tsp. salt
  • 1 tsp. baking powder
  • 2 cups whole fresh cranberries
  • ½ cups chopped pecans
  • Frosting (see below)

Frosting

  • 2 ½ cups powdered sugar
  • 4 oz. cream cheese, softened
  • 2 tsp. milk/cream
  • ¼ cup (½ stick) butter, room temperature
  • 1 tsp. vanilla

Directions – Bars

Preheat oven to 350°. Grease and flour 13 by 9 inch baking pan.

In a bowl, cream together butter and sugar. Beat in eggs and vanilla. Add flour, salt, baking powder, cranberries and nuts.

Pour batter into pan. Bake in preheated oven 35 to 40 minutes. Cool completely.

Spread with frosting and cut into bars. Makes 45 small bars

Directions – Frosting

In a bowl, beat together all ingredients.

Note:  I buy whole cranberries when there are in season and freeze. Just take the bags of cranberries and throw in freezer as they are

I found this recipe in the Milwaukee Journal. It is so easy to prepare and tastes great. Bars a must for any brunch!

 

Carrot Cake Cupcakes

Carrot Cake Cupcakes

Packer Party….Dessert Stat!

I took the standard carrot cake box mix. Followed the directions but substituted a 4 oz. jar of carrot baby food for the oil. I then added about 3/4 cup brandy soaked raisins, 1 finely chopped carrot and 1/2 cup finely chopped fresh pineapple. This made 2 dozen cupcakes.

I then took a can of store bought cream cheese frosting mix and whipped in a cup of heavy whipping cream (beaten separately and added) and juice of 1/2 a lime. Use a pastry bag to apply the frosting.

For garnish, I made some caramel and poured onto a pan lined with parchment paper sprayed with cooking spray. Broke off small pieces and topped each cupcake. I really need to stop watching Cupcake Wars!

 

S ’more Pop’s

 

24 Marshmallow’s

5 Graham Crackers

1 tablespoon butter

3 Hersey Bars

7 oz. Dipping Milk Chocolate

Bamboo skewers or sucker sticks

 

Lightly Char the Marshmallow’s over a gas flame or grill. Set aside

In a food processor, crush the graham crackers and butter finely. Set aside

Melt chocolate in double boiler or microwave.         

Skewer marshmallow’s. Dip in melted chocolate.

Roll in graham crackers.

 

Rhubarb Cheesecake

RHUBARB, RHUBARB, RUHBARD…     

What to do with all that Rhubarb? 

RHUBARB CHEESECAKE

Ingredients

        Crust

  • 1 cup flour
  • ¼ cup sugar
  • 1/2 cup unsalted butter

 

Rhubarb Layer

  • 3 cups fresh rhubarb, cut in ½ inch pieces
  • ½ cup sugar
  • 1 TBS. flour

 

Cream Layer

  • 12 oz. cream cheese, softened
  • ½ cup sugar
  • 2 eggs

 

Topping

  • 8 oz. sour cream
  • 2 TBS. sugar
  • 1 teaspoon vanilla

 

 

Directions

For the crust:  mix flour, sugar and butter. Pat into 10 inch pie plate. Set aside.

For the rhubarb layer: combine rhubarb, sugar and flour. Toss lightly and pour into crust. Bake at °375 for about 15 minutes.

Meanwhile, prepare cream layer by beating together cream cheese and sugar until fluffy. Beat in eggs on at a time then pour over hot rhubarb layer. Bake at °350 for about 30 minutes or until almost set.

Combine topping ingredients and spread over hot layers. Chill. Serves 12-16

Note:  I buy bulk 4×7 inch foil pans. If you double this recipe; you can get 4 individual cheese cakes to share with family and friends.

I have had this recipe for a very long time and written on the recipe is the cook’s name:

Eleanor Timmerman

 

 

Valentine Cake Pops

VALENTINE CAKE POPS

I was thinking of a treat for Valentine’s Day 2012 and thought of what I had in my pantry. I had white and red dipping chocolate in the freezer left from my cake pops I made during Christmas. I also had a chocolate cake mix and canned fudge frosting and a package of double stuffed Oreo Cookies. Easy….Valentine Cake Pops.

I prepared the cake as instructed and cooled. I took 1/2 the cake and divided that in half. Took each 1/4 cake and frosted the cakes with half the canned frosting. I decorated each 1/4 cake and stored for each of my kid’s for them to take home. It is so nice when my kid’s visit that I always make sure I have something for them to take home and what could be better than cake. I buy foil pans in bulk so I always have storeage pans for take home meals. Check on-line for the best price on the size you are looking for. I like the foil pans with the covers included. Foil pans do not need to be returned and they can be recycled. Great for everyone and the environment.

With the rest of the cake I had (1/2 of the 9 x 13 inch cake) I made cake pops.

Cut the cake in half and rub each piece of the cake together over a bowl (this sounds weird but it is any easy way to crumble the cake). Add the remaining half of the canned fudge frosting to the crumbled cake. Mix with a wooden spoon. This takes a little bit of work but be patient. Roll the crumbled cake and frosting mixture into 1 inch balls. I was able to make 36 cake balls. Place on a tray or plate and place in freezer.

Place 10 of the Double Stuffed Oreo cookies into a food processor and pulse until crumbled. Place on a small plate and reserve.

Melt 12 oz. of the chocolate (I used both the white and red dipping chocolate but use whatever chocolate you have; you can also use chocolate chips.) over a double boiler on low heat (sauce pan filled 1/2 full of water with a bowl over the sauce pan with the chocolate). If you never melted chocolate you might what to do some research on the internet. It can be tricky but the double boiler makes it easy. I use the double boiler method to keep the chocolate warm. Once the chocolate is melted remove the sauce pan from the heat. Take out your cake balls from the freezer.

Dip each cake ball into the melted chocolate until covered. I use lollypop sticks when dipping into the chocolate. Roll into the crumbled Oreo Cookies. Set on parchment paper to dry or if using lollypop sticks press into Styrofoam. Store in air tight containers in the refrigerator or freezer for longer storage.

 

 

Mincemeat Bars

Ingredients:

1/2 cup margarine or butter, softened 
1/4 cup shortening 
1 cup packed brown sugar 
1 3/4 cups Gold Medal all-purpose flour 
1 teaspoon salt
1/2 teaspoon baking soda 
1 1/2 cups quick-cooking oats 
1 jar (28 ounces) prepared mincemeat 
1/2 cup chopped walnuts or almonds

Directions:
Heat oven to 400°.
Grease baking pan, 13 x 9 x 2 inches.
Mix margarine, shortening and brown sugar.
Stir in flour, salt, baking soda and oats.
Press half of the crumbly mixture in pan.
Mix mincemeat and walnuts; spread over top.
Sprinkle with remaining crumbly mixture, pressing lightly.
Bake until light brown, 25 to 30 minutes.
While warm, make 1 diagonal cut from corner to corner.
Continue cutting parallel to first cut, each about 1 1/2 inches apart.
Repeat, cutting diagonally in opposite direction.

Pumpkin & Dried Fruit Muffins

Ingredients

Cream Cheese Topping

  • 1 (8 ounce) package cream cheese
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar

 

Streusel Topping

  • 4 1/2 tablespoons all-purpose flour
  • 5 tablespoons white sugar
  • 3/4 teaspoon ground cinnamon
  • 3 tablespoons butter
  • 3 tablespoons chopped nuts (pecans, walnuts or almonds)

 

Muffin Recipe

  • 2 1/2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking powder
  • 1 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/3 cups canned pumpkin
  • 1/3 cup olive oil
  • 2 teaspoons vanilla extract
  • 1 (7 ounce) package Sun-Maid dried fruit bites
  • ½ cup raisins

 

Directions

  1. Preheat oven to 375 degrees F. Grease and flour 18 muffin cups, or use paper liners.
  2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
  3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
  4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth. Fold in Sun-Maid fruit bites and raisins
  5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
  6. Bake at 375 degrees F for 20 to 25 minutes.

 

Creme Brulee

Check out “Thanksgiving: The Best Holiday Ever” story under articles for a “krazy” take on this classic recipe.

Ingredients

  • 1 quart heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup sugar, divided
  • 6 large egg yolks
  • 2 quarts hot water

Directions

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup  sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

NOTE: Do not go and buy a torch from the kitchen supply store…visit your local hardware store to purchase your torch…more power…more fun!

Reference: Food Network

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