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Boston Cream Pie
1 Yellow cake mix
2 vanilla pudding packages
1 tub of chocolate frosting
Procedure: bake the cake in two cake pans. let the cake cool. put vanilla pudding in between the two cakes and than heat the frosting wiht the lid off in the miscrowave for 30 seconds and than pour over the cake
oatmeal chocolate chip cookies
cups packed brown sugar
cup chopped nuts, if desired
This is a favorite around here. I never use all 8 cups of flour and I replace the sugar with splenda.
In a large mixing bowl beat the eggs, sugar, and salt for the dough mixture. Combine the warm mile and margarine and add to the egg mixture. Slowly add 4 cups flour and beat well. Add the yeast and mix thoroughly. Add the remaining 4 cups flour and mix on medium speed for 7 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise to double its size, about 1 hour.
Roll the dough into a 1 1/2 by 2-foot rectangle.
Spread 4 ounces of margarine over the dough and sprinkle entire surface with brown sugar, cinnamon, and chopped pecans. Roll the dough into a cylinder shape starting with the bottom edge, and then cut into 12 slices. Place the slices onto an oiled pan and bake at 350 degrees F for 15 minutes. Cool and cover with icing.
Stir all ingredients until thoroughly combined.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
Margarita Cupcakes with lime buttercream
CAKE:9 ounces liquid Margarita mix (a little over a cup)3 ounces tequila (a little less than 1/3 cup)¾ ounce Grand Marnier1 box white cake mix3 large egg whites2 Tbs vegetable oil1 Tbs lime zest
LIME BUTTERCREAM ICING:2 sticks unsalted butter (1 cup), at room temperature5 to 6 cups powdered sugar2 Tbs fresh lime juice1/8 tsp salt1 tsp grated lime zestgreen food coloring, if desiredsmall lime slices for garnish, if desired
1. Preheat oven to 350°F. Line two dozen cupcake tins with paper liners.
2. Prepare cupcakes: Whisk together margarita mix, tequila and Grand Marnier in a small bowl. Measure out 1¼ cups for the recipe; pour the rest on some ice and drink it while making the cupcakes.
3. In a large bowl, blend cake mix, egg whites, vegetable oil, lime zest and 1¼ cups of the margarita mix from step 1. Blend on low for about 30 seconds and then increase speed to medium and blend for two additional minutes. Batter will be slightly lumpy.
4. Spoon the batter into cupcake liners (about ¾ full). Bake for 20-25 min, or until toothpick inserted in center comes out clean. Let cupcakes cool for about 10 minutes in the pans, then remove them to a rack to cool completely.
5. Prepare icing: Once cucpakes are completely cooled, prepare the icing. Place butter in a large bowl and beat with electric mixer until butter is fluffy. Add 5 cups of powdered sugar, salt, lime juce, and lime zest. Mix until thick and creamy. Add more powdered sugar until the frosting is of a good spreading (or piping) consistency. Mix in a tiny amount of green food coloring or gel paste if you’d like the frosting to have a green tint. Ice cupcakes in whatever manner you prefer… spreading or piping the frosting. Use small lime slices as garnish.
Yield: About 24
Cooking Tips*Don’t worry too much about exact measuring for the margarita mix/tequila/Grand Marnier. Just eyeball it and measure out the 1 1/4 cups that you’ll need for the recipe.**If you just spread frosting on the cupcakes (rather than piping), you’ll probably have a bit of frosting leftover.***If you prepare these a day before, it’s best to place them into a covered container and refrigerate them. Remove them to room temperature a couple of hours before serving. Of course, they’re best if eaten the day they’re made.
Sugar Cut out Cookies
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
1 CAN OF SWEET CONDENSED MILK4 TABLESPOONS OF SWEET COCOA POWDER2 TABLESPOONS OF SALTED BUTTER1 BAG OF CHOCOLATE SPRINKLES
In a heavy saucepan mix chocolate with condensed milk and add the margarine. Cook in low heat stirring constantly until you can see the bottom of the pan. Continue to stir for another two minutes.The constant stirring is the most important part!! Never stop stirring! The mixture will turn very sticky, it's normal!When you see the bottom of the pan clearly, turn off the heat but keep stirring until it cools off.Pour onto a plate and let cool completely before you form the little balls (I usually leave it in the cupboard until next day). Butter your hands slightly to form the little balls. Roll the balls inchocolate sprinkles and put them is small colored paper cups.You can also put them in the fridge for about 20 minutes before serving.Enjoy!!!
Peanut butter balls
1/4 cup peanut butter 1/4 cup honey 1/2 cup instant nonfat dry milk powder 1/2 cup crushed corn flakes or frosted flakes
--Mix peanut butter, honey and dry milk in a bowl. Shape into 1 inch balls. Roll in cereal and then chill for 30 minutes or until firm.
Apricot nectar cake
BOX lemon cake mix 1/2 cup sugar 4 eggs 3/4 cup canola oil 1 cup nectar juice
---Mix all ingrediants together and put in a bundt pan. (You can use whatever pan u like however) Bake for 1 hour at 325 degrees.
3 eggs 1 cup nuts 2 cups grated zuchinni 1 cup canola oil 2 tsp vanilla 2 1/2 cups sugar 3 tsp cinnamon
---Mix all ingrediants together and pour into a greased and floured pan. 2 loaf pans or 1 bundt pan. Bake until tootbook inserted in middle comes clean. At 350 degrees appx 45 minutes.
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