9" pre-baked pie crust
1 package Dream Whip--Whip with 1/2 c. milk & 1/2 tsp. vanilla according to pkg directions
Beat 8 oz. cream cheese with 3/4 c. powdered sugar. Fold in Dream Whip. Put in pie shell.
Prepare one package raspberry or strawberry Junket (available at HyVee above the Jell-O and I only use 1/2 package with 7/8 c. water) with 1 3/4 c. water. Boil until thick. Let cool a bit and then fold in 1 pint berries. Spoon on top of pie.
Chill. Enjoy!
Rhubarb Cheesecake
Crust:
1 c. flour
1/2 c. butter (use 1/4 - 1/3 c.)
1/4 c. sugar
Rhubarb layer:
3 c. rhubarb
1/2 c. sugar
1 Tbsp. flour
Cream layer:
1/2 c. sugar
12 oz. cream cheese
2 eggs
Topping:
8 oz. sour cream
2 Tbsp. sugar
1 tsp. vanilla
For crust: Mix flour, sugar and butter. Pat into sprayed 10" pie plate or 9" springform pan.
For rhubarb layer: Combine rhubarb, sugar and flour; toss lightly and spoon into crust. Bake at 375 for 15 minutes.
For cream layer: With electric mixer, beat cream cheese with sugar until fluffy. Beat in eggs one at a time, them pour over hot rhubarb layer. Bake at 350 for 30 minutes until set. Combine topping ingredients; spread over hot cheesecake. Chill.
Pumpkin Cranberry Cake
Streusel (I added the flour and oatmeal as it was syrup without it)
1/2 c. light brown sugar
5 Tbsp. butter, melted
1/2 tsp. cinnamon
1/2 c. flour
1/3 c. quick-cooking oatmeal
Cake
2 c. cranberries, fresh or thawed frozen
1 pkg. (18.25 oz.) plain yellow cake mix (not with pudding in the mix)
1 pkg. (i oz.) reduced-fat cream cheese, softened
1/2 c. vegetable oil
1/2 c. granulated sugar
1/4 c. milk
1/4 c. water
3 large eggs
1 c. canned pumpkin
2 tsp. pumpkin pie spice
1 tsp. cinnamon
1. Make the streusel topping: Place all ingredients in a bowl and mix with a fork. Set aside.
2. Make the cake: Place a rack in the center of the oven and preheat to 350 degrees. Lightly mist a 13 x 9 inch metal cake plan with vegetable oil spray, then dust with flour. Shake out the excess flour and set the pan aside.
3. If using frozen cranberries, drain them well in a colander. Coarsely chop the cranberries and pat them dry with paper towels. Set the cranberries aside.
4. Place the cake mix, cream cheese, oil, granulated sugar, milk, water, eggs, pumpkin, pumpkin pie spice, and 1 tsp. cinnamon in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture is smooth, 1 1/2 minutes longer, scraping down the side of the bowl again if needed. Stir in 1 cup of the chopped cranberries.
5. Pour the batter into the prepared cake pan, smooth the top with the ruber spatula, and sprinkle the remaining chopped cranberries on top. Scatter the streusel topping over the cake.
6. Bake until it is golden brown and the top springs back when lightly pressed with a finger, 45 to 50 minutes.
Chocolate Caramel Candy
Ingredients:
2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts
CARAMEL LAYER:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream
ICING:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Directions:
Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.
For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight.
Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.
Oatmeal Cookie-Peach Cobbler
TOPPING:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 tsp. vanilla extract
1 large egg
4.5 oz. all-purposed flour (about 1 cup)
1 cup old-fashioned rolled oats
1/2 tsp. baking powder
1/2 tsp. salt
FILLING:
11 c. sliced peeled peaches (about 5 pounds)
1/3 cup granulated sugar (I mixed in a little brown sugar for flavor)
2 Tbsp. flour
2 Tbsp. fresh lemon juice
(I added about 1/2 tsp. cinnamon)
Preheat oven to 350.
To prepare topping, place first 3 ingredients in a largr bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weight or lightly spon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
To prepare filling, combine sliced peeled peaches, 1/3 cup granulated sugar, 2 Tbsp. flour, and fresh lemon juice in a bowl; toss to coat.
Spoon mixture into a 13x9-inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. (I spread it out more than that.)
Bake at 350 for 40 minutes or until lightly browned and bubbly. Yield: 12 servings.
Triple layer brownies
1/2 c. margarine
2 eggs
3/4 c. sugar
3/4 c. flour
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. baking soda
2 T. cocoa
1/4 c. nuts (optional)
1 jar marshmallow creme
Mix above ingredients together. Bake at 350 in a 9 x 13-inch greased pan for 15 minutes. (You can also prepare brownies from a mix, for a 9 x 13 pan, and bake as directed). Remove from oven; spread 1 jar marshmallow creme over brownie layer. Bake until melted (2-3 minutes). Spread marshmallow over brownies. Cool.
12 oz. milk-chocolate chips
1 cup peanut butter
2 cups Rice Krispies
Melt the chips and peanut butter over low heat; stir in Rice Krispies. Spread over marshmallow layer. Allow to cool and set (takes a long time to set--for faster cooling/setting, may be refrigerated).
Raspberry Cake
1 white cake mix (18 1/4 ounces)
Filling:
1 package (8 ounces) cream cheese (I used Light)
1 c. confectioners' sugar
1 c. whipping cream, whipped
1/2 cup confectioners' sugar
1 package Raspberry Danish Dessert (Junket--available at HyVee)
2 to 3 c. raspberries (I used frozen, defrosted)
Prepare cake according to page directions. Bake in greased and floured 13x9-inch pan. Set aside to cool. Mix cream cheese and 1 cup confectioners' sugar; fold in whipped cream combined with 1/2 cup of confectioners' sugar. Spread filling on cool cake and chill in refrigerator. Mix Danish Dessert with 1 1/2 cups cold water; cook as directed. Cool. Mix in berries; spread over filling layer on cake. Refrigerate overnight.
Rhubarb Sour Cream Crumb Cake
Cake Ingredients:
1 1/2 cups sugar
3/4 cup Butter, softened
3 eggs
1 1/2 teaspoons vanilla
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup Sour Cream
3 cups chopped fresh or frozen rhubarb
Crumb Topping Ingredients:
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter
Topping Ingredients:
Heavy Whipping Cream, whipped, sweetened (I used lite Cool Whip instead)
Heat oven to 350°F. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy.
Combine 2 3/4 cups flour, baking powder, baking soda and salt in medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Toss together rhubarb and remaining 1/4 cup flour in same medium bowl; gently stir into batter. Spread evenly into greased 13x9-inch baking pan.
Combine brown sugar, 1/4 cup flour and cinnamon in small bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
To serve, dollop each serving with whipped cream. Sprinkle with additional ground cinnamon, if desired.
2 teaspoons butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups chopped salted peanuts
CARAMEL LAYER:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream
ICING:
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Directions:
Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.
For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight.
Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.
Oatmeal Cookie-Peach Cobbler
TOPPING:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 tsp. vanilla extract
1 large egg
4.5 oz. all-purposed flour (about 1 cup)
1 cup old-fashioned rolled oats
1/2 tsp. baking powder
1/2 tsp. salt
FILLING:
11 c. sliced peeled peaches (about 5 pounds)
1/3 cup granulated sugar (I mixed in a little brown sugar for flavor)
2 Tbsp. flour
2 Tbsp. fresh lemon juice
(I added about 1/2 tsp. cinnamon)
Preheat oven to 350.
To prepare topping, place first 3 ingredients in a largr bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weight or lightly spon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
To prepare filling, combine sliced peeled peaches, 1/3 cup granulated sugar, 2 Tbsp. flour, and fresh lemon juice in a bowl; toss to coat.
Spoon mixture into a 13x9-inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. (I spread it out more than that.)
Bake at 350 for 40 minutes or until lightly browned and bubbly. Yield: 12 servings.
Triple layer brownies
1/2 c. margarine
2 eggs
3/4 c. sugar
3/4 c. flour
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. baking soda
2 T. cocoa
1/4 c. nuts (optional)
1 jar marshmallow creme
Mix above ingredients together. Bake at 350 in a 9 x 13-inch greased pan for 15 minutes. (You can also prepare brownies from a mix, for a 9 x 13 pan, and bake as directed). Remove from oven; spread 1 jar marshmallow creme over brownie layer. Bake until melted (2-3 minutes). Spread marshmallow over brownies. Cool.
12 oz. milk-chocolate chips
1 cup peanut butter
2 cups Rice Krispies
Melt the chips and peanut butter over low heat; stir in Rice Krispies. Spread over marshmallow layer. Allow to cool and set (takes a long time to set--for faster cooling/setting, may be refrigerated).
Raspberry Cake
1 white cake mix (18 1/4 ounces)
Filling:
1 package (8 ounces) cream cheese (I used Light)
1 c. confectioners' sugar
1 c. whipping cream, whipped
1/2 cup confectioners' sugar
1 package Raspberry Danish Dessert (Junket--available at HyVee)
2 to 3 c. raspberries (I used frozen, defrosted)
Prepare cake according to page directions. Bake in greased and floured 13x9-inch pan. Set aside to cool. Mix cream cheese and 1 cup confectioners' sugar; fold in whipped cream combined with 1/2 cup of confectioners' sugar. Spread filling on cool cake and chill in refrigerator. Mix Danish Dessert with 1 1/2 cups cold water; cook as directed. Cool. Mix in berries; spread over filling layer on cake. Refrigerate overnight.
Rhubarb Sour Cream Crumb Cake
Cake Ingredients:
1 1/2 cups sugar
3/4 cup Butter, softened
3 eggs
1 1/2 teaspoons vanilla
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup Sour Cream
3 cups chopped fresh or frozen rhubarb
Crumb Topping Ingredients:
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter
Topping Ingredients:
Heavy Whipping Cream, whipped, sweetened (I used lite Cool Whip instead)
Heat oven to 350°F. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy.
Combine 2 3/4 cups flour, baking powder, baking soda and salt in medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Toss together rhubarb and remaining 1/4 cup flour in same medium bowl; gently stir into batter. Spread evenly into greased 13x9-inch baking pan.
Combine brown sugar, 1/4 cup flour and cinnamon in small bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
To serve, dollop each serving with whipped cream. Sprinkle with additional ground cinnamon, if desired.
No comments:
Post a Comment