Desserts updated
Every so often I like to use applesauce instead of butter or margarine (or oil) when making baked goods such as cookies or muffins. In addition to cutting down on my fat intake, the texture of the cookies or muffins made with applesauce tend to be no different than those made with butter or margarine.
Also, I found there really is no appreciable taste difference between cookies or muffins made with applesauce vs. cookies or muffins made with butter or margarine (or oil). To my mind, opening a can or jar of applesauce is easier than melting butter or margarine (no oily mess in the measuring cup to clean up).
I’ve experimented with substituting applesauce for butter or margarine (or oil) in other recipes, too. They all seem to come out palatable and presentable.
Hot Cocoa Sticky Bundt
24 Rhodes Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup Stephen's Gourmet Hot Cocoa mix, (Dutch Milk Chocolate flavor)
1/4 cup pecans
2/3 cup toffee bits
1/2 cup butter, melted
1/2 cup packed brown sugar
Cut rolls in half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. Dip each roll half in gourmet cocoa mix until well coated. Place in a large sprayed bundt pan, alternately with pecans and toffee bits. Sprinkle any remaining cocoa mix over rolls. Combine butter and brown sugar in a small microwave safe bowl. Microwave 30 seconds. Stir until completely combined and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.
BARS
So-Easy Lemon Bars
Prep Time:15 Min
Total Time:1 Hr 35 Min
Makes:36 bars
INGREDIENTS
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
4 eggs, slightly beaten
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
2 tablespoons grated lemon peel (2 medium)
1/3 cup fresh lemon juice (2 medium)
1 to 2 tablespoons powdered sugar
DIRECTIONS
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown.
In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust.
Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): Bake crust 18 to 21 minutes. After topping crust, bake 25 to 30 minutes.
Sugar Cookie Bars
1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.
Frosting
1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.
Pumpkin Bars
4 eggs
2 c. canned pumpkin
2 c. sugar
2 c. flour
1/2 c. cooking oil
1 tsp. cinnamon
1 tsp. soda
2 tsp. baking powder
cream cheese frosting (recipe below)
Spray a large cookie sheet with pam. Combine pumpkin, eggs, add sugar and oil. Add dry ingredients. beat for 1 min at low speed.
bake 350 25-30 min. Let cool then frost with the cream cheese frosting.
Cream cheese frosting
8 oz. cream cheese softened
1/2 c. butter softened
3 Tbsp. milk
2 tsp. vanilla
4 c. powder sugar (you may need more)
Cream butter and cream cheese, add the milk and vanilla a little at a time for the right consistency why slowly adding in the powder sugar.
Eatmore Bars
1 cup peanut butter
1 cup corn syrup
1/2 cup chocolate chips
1 cup brown sugar
3/4 cup peanuts
1/2 cup sesame seeds
1−1/2 cup rice krispies
1/2 cup sunflower seeds (raw, shelled)
Simmer peanut butter, corn syrup, chocolate chips, and brown sugar together
for 8−10 minutes. Mix in remaining ingredients. Press onto cookie sheet.
Cool and cut into bars. Do NOT put in fridge as they'll become too hard.
Lemon Cheesecake Bars
1 pouch of complete crust
1 c. (8 oz.) cream cheese
1/2 c. sugar
1 egg
1/2 tsp. Vanilla
1 pouch lemon filling mix
1/3 c. water
3 Eggs
Preheat oven to 350. lightly grease a 8x8x2 pan. Press full pouch of complete crust firmly into bottom of pan. Bake 8 min (crust will be pale). Place cram cheese and sugar in a medium bowl. Mix on low speed until smooth. Add 1 egg and vanilla. Continue t mix until smooth. Pour cream cheese mixture over hot crust. In another bowl, stir full pouch lemon filling mix, water and 3 eggs together using a whisk until eggs are well mixed in. Pour lemon filling over cream cheese layer. Bake 35-40 min. until center does not jiggle when shaken. Cool completely and cut into squares. Store covered in fridge. Makes 16 bars.
Confetti Rocky Road Bars
Prep Time:20 Min
Total Time:2 Hr 20 Min
Makes:36 bars
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
3 cups miniature marshmallows
1 1/2 cups miniature creme-filled chocolate sandwich cookies, halved or coarsely broken
1 cup semisweet chocolate chips (6 oz)
3/4 cup salted peanuts
1/3 cup miniature candy-coated chocolate pieces
DIRECTIONS
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in pan.
Bake 13 to 16 minutes or until light golden brown.
Immediately sprinkle marshmallows evenly over crust. Sprinkle with half of the cookies. Sprinkle with all of the chocolate chips, peanuts and candy-coated chocolate pieces. Sprinkle with remaining cookies; press lightly into marshmallows.
Bake 4 to 5 minutes longer or until marshmallows begin to puff. Cool completely on cooling rack, about 2 hours. For bars, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): Stir or knead 2 tablespoons all-purpose flour into cookie dough before pressing in pan. In step 2, bake 15 to 18 minutes.
White Chocolate-Cashew-Pretzel Bars
Prep Time:25 Min
Total Time:1 Hr 40 Min
Makes:36 bars
INGREDIENTS
1 broll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1 bag (12 oz) white chocolate chunks or white vanilla baking chips
1 cup coarsely chopped pretzel sticks or twists
1 1/2 cups semisweet chocolate chips (9 oz)
1/4 cup peanut butter
1 cup chopped cashews
DIRECTIONS
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Break up cookie dough into pan. With floured fingers, press dough evenly in bottom of pan to form crust. Sprinkle 1 cup of the white chocolate chunks and the pretzels over dough; lightly press into dough.
Bake 16 to 20 minutes or until light golden brown. Cool completely on cooling rack, about 30 minutes.
In small microwavable bowl, place 1/4 cup of the white chocolate chunks; set aside. In large microwavable bowl, microwave remaining white chocolate chunks and the chocolate chips on High 2 minutes, stirring every 30 seconds, until melted and smooth. If necessary, microwave 30 seconds longer. Stir in peanut butter and cashews. Spread mixture evenly over cooled baked crust. Refrigerate until chocolate is set, about 15 minutes.
Microwave reserved 1/4 cup white chocolate chunks on High 30 seconds; stir until melted and smooth. If necessary, microwave 10 seconds longer. Drizzle over bars. Let stand until set, about 10 minutes. For bars, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): No change.
CANDY
Butterfingers
1 Cup Peanut Butter
1/3 cup light corn syrup
1 cup sugar
1/3 cup water
Melted Milk Chocolate
Cook syrup, sugar, and water to 310 F. Remove from heat.
Stir in warmed peanut butter (warm slightly in microwave)
until well blended. Pour into a greased (buttered) 8" X 8" pan.
Score mixture into desired size bars.
When COMPLETELY cool, dip in melted milk chocolate
(use a double boiler to SLOWLY melt) and set on wax paper
until chocolate has hardened.
Fannie Mae Caramels
4 cups sugar
2 cups light corn syrup
14 ounce can sweetened condensed milk
1 1/2 cups milk
1 cup whipping cream
1 cup butter
2 teas. vanilla
2 cups chopped walnuts or pecans
Lightly grease a 9" by 13" baking pan. In a large sauce pan, combine
sugar, corn syrup, condensed milk, milk, cream and butter. Place over
medium heat and stir occasionally with a wooden spoon until it comes
to a boil. Attach a candy thermometer and continuously stir until
temperature reaches 240F. Remove immediately and stir in vanilla and
nuts. Pour into baking pan and allow to cool completely before cutting.
Cut into desired serving pieces. They can also be dipped in chocolate
that has been melted in a double boiler. Dip one at a time and allow
chocolate to harden.
Pumpkin Fudge
3 cups granulated sugar
¾ cup melted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbs corn syrup
1 tsp pumpkin pie spice
12 oz package white chocolate morsels
7 oz jar marshmallow crème
1 cup chopped pecans, toasted (optional, but I highly recommend))
1 tsp vanilla extract
1. Line 9″ square pan with aluminum foil. Spray with nonstick spray.
2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.
4. Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Yield: About 3 pounds
Fruit Roll−ups
2 Cups Sliced Peaches
2 Tablespoons Honey
Vegetable Spray
Plastic Wrap
Puree sliced peaches in a blender with honey.
Pour into a non−stick baking sheet coated with vegetable
cooking spray. Dry in a 140F oven until the sheets peel away
easily from the baking sheet. Store by rolling on plastic wrap
and keeping in a covered container in the refrigerator.
Gummi Bears
1 small box Jello with sugar (any flavor)
7 envelopes unflavored gelatin
1/2 cup water
Mix in a saucepan until the mixture resembles playdough.
Place pan over low heat and stir until melted.
Once completely melted, pour into plastic candy molds,
and place in the freezer for 5 min.
When very firm, take out of molds and eat! Have fun!
Reese's Peanut Butter Cups
6 oz. Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 cups Peanut butter
Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top
of double boiler over HOT, not boiling water, stirring till smooth.
Use small muffin tin liners, or cut regular cupcake liners down to a
1" depth. Spoon HALF of the chocolate mixture equally into the
liners. Melt the rest of the peanut butter over hot water, and spoon
this equally over the chocolate layer. Top with remaining chocolate.
Refrigerate to allow cups to set up before serving.
Makes: 24 tiny/12 large
Kit Kat Bars
Ritz Crackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup white sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter
Put graham crackers, brown sugar, white sugar, butter and
milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of crackers in a 9x13 inch pan and pour 1/2 of
the mixture over it. Put another layer of crackers and pour
the remaining mixture. Add one last row of crackers.
Melt, over low heat, the butterscotch chips, chocolate chips,
and peanut butter. When melted, spread evenly over the top.
When cool, cut into desired bars or squares.
See's Fudge Candy
4 1/2 Cup Sugar
3 Packages Chocolate chips (12 Ounces each)
1/2 Pound Margarine
1 Teaspoon Vanilla
1 can Evaporated milk
7 Ounces Marshmallow cream
2 cups Nuts
Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes,
stirring often. (rolling boil) Mix together in a large bowl; 3 packages
chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips. Pour hot
mixture over chocolate mixture. After chocolate has melted, add 2 cups of
nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in
refrigerator. Cut into squares before firm.
This recipe makes about 5 lbs of fudge.
Twix Bars
35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 − 12 oz. bags milk chocolate chips
Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for
another minute.
Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl
to knock off any excess chocoloate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65−70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.
York Peppermint Patties
1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 − 16 oz. bag semi−sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring if
desired. Add 6 cups sugar; beat on low speed until smooth and well blended.
Almond Joy Bars
Ingredients (26 servings)
4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1−oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.
Place coconut in large bowl; set aside.
Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.
Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart
microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.
Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly
to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax
paper−lined baking sheets. Flatten each ball into a 1 ½−inch patty. Let dry
1 hour or longer; turn over and let dry at least 1 hour.Melt the chocolate
chips in a microwave set on high for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. Melting the chocolate
chips can also be done using a double−boiler over low heat. With fork, dip
each patty into warm chocolate (draw fork lightly across rim of pan to
remove excess coating). Invert onto wax paper−lined baking sheets; let stand
until firm. Store covered at room temperature or in refrigerator.
Baby Ruth Bars
1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter
Melt margarine. Add brown sugar, syrup, peanut butter,
oatmeal and vanilla. Put in 9x13 cake pan.
Bake 350 for about 15 minutes.
Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts
Melt together and spread on top. Cut into bars when cool.
Candy Bar Meltaways
Looking for an easy bar to tote to a potluck? Here's a winner, with just four simple steps.
Prep Time:15 Min
Total Time:55 Min
Makes:36 bars
INGREDIENTS
1roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
13 bars (fun-size) milk chocolate-covered nougat and caramel candy, unwrapped, cut into 1/4-inch-thick slices
1/2 cup crushed Golden Grahams® cereal
1/2 cup chopped walnuts, pecans or peanuts
DIRECTIONS
Heat oven to 375°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 15 minutes or until golden brown.
Arrange candy evenly over crust.
Bake 3 to 4 minutes longer or until candy softens. Meanwhile, in small bowl, mix cereal and walnuts.
With spatula or knife, quickly spread candy evenly over crust. Sprinkle evenly with cereal mixture; press in slightly. Cool completely, about 30 minutes. For bars, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): No change.
CEREAL TREATS
Cocoa Krispies
2 tbsp. butter
4 c mini marshmallow's
6 c cocoa krispies
Pam spray
Melt butter in a large saucepan over low heat, add marshmallows and stir until melted remove from heat and add the cereal an mix till well coated. Using a buttered spatula press mixture into a 13x9 pan coated with cooking spray. Cool then cut into squares.
Note: you may use rice krispies, fruity pebbles, cheerios, corn flakes, etc.
Cheerio Treats
1 cup sugar
1 cup corn syrup
1 cup creamy peanut butter
1 tsp. vanilla
5 cups Cherrios
In a large sauce pan, combine sugar and corn syrup. Bring to boil over medium heat.
Allow mixture to boil for one minute and remove from heat.
Add peanut butter and vanilla to mixture and mix until smooth.
Add Cheerios and mix until all coated.
Drop mixture by spoonful onto waxed paper and allow to cool. Enjoy. (I get about 2 dozen from this recipe. It all just depends on how big you make them.)
Night Owl S’mores Treat
•9 cups Honey Graham Cereal (like Golden Grahams)
•¾ cups Light Corn Syrup
•3 Tablespoons Butter
•11-½ ounces, weight Package Milk Chocolate Chips
•1 teaspoon Vanilla
•3 cups Mini Marshmallows
1.Grease a cookie sheet with butter.
2.Measure 9 cups of graham cereal into a large mixing bowl.
3.In a medium saucepan over medium heat, combine corn syrup, butter and milk chocolate chips. Stir constantly until chocolate chips are melted and ingredients are combined.
4.Remove from heat and stir in vanilla. Pour over cereal and stir quickly until cereal is coated with chocolate. Stir in the marshmallows.
5.Pour mixture onto cookie sheet and using a slightly damp hand, press into the pan.
***This recipe needs to be made and devoured the same day. Otherwise the cereal gets soggy the next day. I believe this is due to the high content of corn syrup in the recipe
COOKIES
Root Beer Cookies
1 cup unsalted butter
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract (as called concentrate)
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional–only use if dough is too dry)
Root Beer frosting (recipe below)
Cream butter and dark brown sugar until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the root beer extract. Whisk dry ingredients together. Add a little at a time to the creamed mixture. The dough should be slightly sticky.
Chill for at least an hour.
Preheat oven to 350 degrees F. Lightly grease several baking sheets, or line them with silicone baking mats or parchment paper. Roll into small balls (about 1″ diameter). I like to use a mini-ice cream scoop so that the cookies end up evenly sized.
Place them on the pan, leaving a bit of space between the cookies. Gently press the tops of the dough. (If you leave out the water, sometimes the cookies don’t spread very much.) Bake for 6-8 minutes, rotating cookie sheet halfway through. Makes about 4 dozen.
Frosting Recipe
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water
Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie.
CUPCAKES
Root Beer Cupcakes
1 C root beer soda
1 t apple cider vinegar
3/4 C sugar
1/3 C canola oil
1/2 t vanilla extract
2 t root beer extract(also known as root beet concentrate)
1 1/3 C flour
3/4 t baking soda
1/2 t baking powder
Pinch of Salt
Combine the soda and vinegar and let stand for a few minutes.
Add in the sugar and oil, whisking vigorously until slightly frothy.
Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. (I just used a whisk to quickly mix the batter and get rid of any flour lumps. Don’t be alarmed by how runny the batter is. I was able to pour it into the muffin tins. It is the consistency of thin pancake batter)
Fill cupcake liners approximately 3/4 of the way to the top.
Bake at 350 F for about 18 – 22 minutes. makes 12 cupcakes
I made the frosting from Bittersweet’s site, but did not like it. It didn’t compliment the cupcake. I think the frosting found with my root beer cookies would have been perfect.
Frosting Recipe
1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water
Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.
Frost the cooled cookies and let stand for a few minutes to let the frosting set up. (It should dry a bit on the top.) You can leave out the root beer extract and you’ll have a tasty, soft brown sugar cookie.
Hidden treasure cupcakes 1 pkg. (18-1/4 oz.) chocolate cake mix
1/4 c. strawberry pie filling
24 swiss cake rolls1 can (16 oz.) vanilla frosting
blue food coloring, optional
assorted candies: jolly ranchers, nerds, skull and fish hard cancies
yellow food coloring, optional
Prepare cake mix according to package directions. Fill paper-lined muffin cups half full. Drop 1/2 tsp. pie filling in the center of each; top with remaining batter. Bake at 350 for 19-23 min. or until a toothpick inserted in the cke portion comes out clean. Cool for 10 min before removing from pans to wire racks to cool completely.
Meanwhile, cut cake rolls lengthwise (do not cut through); set aside. Place two tbsp. frosting in a small bowl; set aside. Tint remaining frosting with blue food coloring if desired; frost cupcakes.
Place a cake roll on each cupcake. Decorate with assorted candies inside of the swiss rolls and a few fish on front of it on top of cupcake. Tint reserved frosting with yellow food coloring if desired; place in a resealable plastic bag. cut a small hole in corner of bag; pipe latches onto chest.
makes 24
Fresh Orange Cupcakes
1 package of yellow cake mix
1/4 cup of sugar
1 tablespoon of orange zest
1 cup of orange juice
1/2 cup of canola oil
1 teaspoon of vanilla extract
4 large eggs
1. In a large bowl, combine the cake mix, sugar, and orange zest. Whisk to combine. Add orange juice, canola oil, vanilla extract and eggs. Blend with the mixer on low speed for one minute, then speed it up to medium and beat for 2 more minutes.
2. Fill cupcake papers about 1/2 to 2/3 full. Bake at 350F until golden in color and a toothpick test comes out clean, about 22-25 minutes.
3. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
Orange Buttercream Frosting
1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup orange juice
1 teaspoon grated orange zest
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)
Cupcake Shortcakes
Cupcakes, prepared from a box cake mix (I like the golden vanilla flavor, but white and yellow also work)
sweetened whipped cream
strawberries
sugar
Make cupcakes using you boxed cake mix according to the package directions. At least one hour before serving you shortcake, slice your strawberries and sprinkle with sugar. Sprinkle with enough to lightly coat the berries. Now let it sit and you strawberries will get sweet and juicy. Cup each cupcake in half to serve. Put a spoonful of whipped cream on the bottom half followed by some strawberries. The place the top half on top and do more whipped cream and strawberries. Add a few fresh blueberries on top is desired to make a red, white and blue dessert.
Gingerbread Cupcakes
1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk
Mix together cake mix, eggs, molasses, oil and milk.
Pour into paper liners and fill 3/4 full. (I did 18 cupcakes)
Bake at 350 degrees for 15-18 minutes until the cake springs back when lightly touched.
Cool completely before frosting
Brown Sugar Cream Cheese Frosting
1/2 cup butter
8 ounces cream cheese, softened
1 cup packed light brown sugar (make sure it is fresh)
With a mixer, blend cream cheese and butter until smooth and creamy. Mix in brown sugar until creamy.
Cream Cheese Frosting
1 (8 oz) package cream cheese at room temperature
1/4 C butter (1/2 stick) at room temperature
4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
1 tsp vanilla
Mix cream cheese and butter until smooth and creamy. Mix in vanilla. Mix in powdered sugar, one cup at a time.
Double chocolate cupcakes - diabetes carb choices 2
1 cup fiber one cereal
1 1/3 c. buttermilk
1/4 c. canola or vegetable oil
1 egg
3/4 c. packed brown sugar
1/2 c. whole wheat flour
1/2 c. all purpouse flour
1/2 c. unsweetened baking cocoa
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt
1/3 c. miniature semi sweet chocolate chips
Heat oven to 375. place paper baking cups into 12 count muffin pan. place cereal into resealable food storage plastic bag; seal and crush with a rolling pin.
In a med. bowl mix cereal, buttermilk; let stand for 5 min. stir in oil, egg then stir in the remaining ingredients except chocolate chips mix well. Add chocolate chips. pour into muffin cups.
Bake 15-20 min until toothpick comes out clean. serve warm
cals: 210
carbohydrates: 31 g
DONUTS
Krispy Kreme Doughnuts
Raised doughnuts:
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze
Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt,
eggs, shortening and 2 cups flour. Beat on low speed scraping bowl
constantly, 30 seconds. Beat on medium speed scraping bowl occasionally,
2 minutes. Stir in remaining flour until smooth. Cover and let rise in
warm place, until double, 50−60 minutes. (Dough is ready when indentation
remains when touched.) Turn dough onto floured surface; roll around lightly
to coat with flour. Gently roll dough 1/2−inch thick with floured rolling
pin. Cut with floured doughnut cutter. Cover and let rise until double,
30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide
doughnuts into hot oil with wide spatula. Turn doughnuts as they rise
to the surface. Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain. Dip the doughnuts
into creamy glaze, set on rack, then when slightly cooled spread chocolate
glaze on top. Can dip in sprinkles or other toppings after chocolate
if desired.
Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
Heat butter until melted. Remove from heat. Stir in powdered sugar
and vanilla until smooth. Stir in water, 1 tablespoon at a time,
until desired consistency.
Chocolate glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
4−oz milk chocolate or semi−sweet chips
Heat butter and chocolate over low heat until chocolate is melted;
remove from heat. Stir in powdered sugar and vanilla until smooth.
Stir in water 1 tablespoon at a time, until desired consistency.
Makes: 2−3 dozen doughnuts
Dunkin Doughnuts
1 pkg. regular or quick−acting yeast
1/8 cup warm water (105−115 degrees)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1/2 tsp. salt
1 egg
1/6 cup shortening
2 1/2 cups all−purpose flour
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg,
shortening and 1 cup of flour. Beat on low speed while scraping bowl for
30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth. Cover and let rise in warm place
until double, about 50−60 minutes. Turn dough onto floured surface.
Roll dough 1/2− inch thick. Cut with round cookie cutter. Cover and
let rise on floured baking sheets until double, 30−40 minutes. Heat
vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into
hot oil. Turn doughnuts as they turn golden brown, about one minute on
each side. Remove carefully from oil (do not prick surfaces) and drain.
When cool, make small hole to insert vanilla frosting. Take a sharp
knife and carefully make a large cavity inside of the doughnut to hold
the frosting. Fill the doughnuts generously with vanilla frosting and
dust heavily with powdered sugar. Makes: 12 doughnuts
VANILLA FROSTING FOR FILLING:
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 tsp. clear vanilla extract
2 cups sifted confectioners sugar
1 tbsp. milk
Cream butter and shortening, gradually add sugar 1/2 cup at a time.
Add milk and vanilla, beat until light and fluffy.
Berry filled doughnuts
4 c. canola oil
1 tube (7-1/2 oz.) refrigerated buttermilk biscuits, seperated into 10 biscuits
3/4 c. seedless strawberry jam
1 c. powder sugar
In a electric skillet or deep -fat fryer, heat oil to 375. fry biscuits, a few at a time for 1-2 min on each side or until golden brown. Drain the doughnuts on paper towels.
Cut a small hole in the corner of a pastry or plastic bag; instert a very small tip. Fill bag with jam. Push the tip through the side of each dougnut to fill with jam. Dust with powder sugar while warm. serve immediately.
Chocolate-Caramel Layer Bars
Prep Time:20 Min
Total Time:1 Hr 20 Min
Makes:36 bars
INGREDIENTS
1 roll (16.5 oz) Create 'n Bake refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups Rice Chex® cereal
1 cup chopped peanuts
DIRECTIONS
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
Meanwhile, in 4-quart saucepan, cook 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and peanuts.
Spread cereal mixture over cooled crust. In 1-quart saucepan, heat remaining chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 rows by 6 rows. Store tightly covered.
High Altitude (3500-6500 ft): Bake crust 16 to 19 minutes.
PIES
Burger King's Hershey Sundae Pie
Chocolate crust (store bought or hershey crumb recipe)
layer 1:
8 Ounce cream cheese
3/4 c. powder suger
8 Ounces cool−whip
1 Teaspoon vanilla
Whip cheese till softened, add powdered sugar blend well, add remaining
ingredients, blending well, place in crust
layer 2:
1 lg. box chocolate pudding milk
Milk
cool−whip
chocolate curls
Make pudding as directed minus 1/2 c. milk.
Add to pie. Top with more coolwhip and chocolate curls.
Crustless key lime pie-- phase 3
yogurt
stevia
vegetable glycerin
vanilla
1 lime juiced
mix all together and let it set in fridge.
chocolate sauce- phase 3
2 Tbsp. virgin coconut oil or butter
3 tbsp. cocoa powder
stevia to taste
melt coconut oil or butter. Mix in cocoa powder and stevia to taste. Adjust the level of cocoa or oil to achieve desired consistency. Enjoy warm as a chocolate dipping sauce for fresh fruits.
variations: Dip fresh fruit into chocolate sauce and refrigerate for chocolate covered raspberries, strawberries, peaches etc. make your own homemade chocolate bark by adding chopped up almonds or othe nuts and refrigerate to harden. Add flavored extracts like mint, orange, almond or other flavorings to the chocolate mixture.
Symphony Pie
1 King Size Symphony bar (milk chocolate or toffee chip, Sara recommends the milk chocolate so that’s what I used)
1/4 cup water
1 (8 oz.) tub Cool Whip
Graham Cracker Pie Crust (or any other prepared crust, I used shortbread)
Break up Symphony bar and add water in large microwave safe bowl. Heat in microwave for 45 seconds. Remove and mix with spoon so that all of the chocolate is melted. Add Cool Whip and mix very well. (I put one scoop in the chocolate first and mixed that in to cool the chocolate before I add the rest of the cool whip) Do this for several minutes making, sure that all of the chocolate is incorporated. Pour chocolate mixture into Graham Cracker Pie Crust and spread evenly. Cover and freeze for 3 hours before served. It will stay good in the freezer for weeks.
Make You Cry Mint Chocolate Ice Cream Pie
1 prepared Oreo cookie pie crust (store bought or homemade)
4 cups mint chocolate chip ice cream (I used Dreyer’s Loaded Chocolate Chip Mint Brownie)
5 Oreo cookies, coarsely crushed
Chocolate Sauce (recipe below)
Sweetened whipped cream
Let the ice cream sit out for a little bit to soften. Once softened, scoop into pie crust and spread evenly. If you use the Dreyer’s ice cream I used you’ll use almost the whole carton. Top with crushed Oreo cookies. Then top with the prepared chocolate sauce. Cover and pace in your freezer. Remove from freezer 10 minutes before serving. Top each serving with sweetened whipped cream.
Chocolate Sauce
1/2 sugar
3 oz evaporated milk or cream
3 Tbsp cocoa
1 Tbsp butter
1 tsp vanilla
Mix all ingredients in a sauce pan. Cook over medium and bring to a boil. Boil for 1 minute and remove from stove. Allow to cool. You will have a little more than you need for the pie (about 1/4 to 1/3 cup), but just save it and use it to a bowl of ice cream another day.
Lemonade Pie
1 small can frozen pink lemonade
1 quart vanilla ice cream
1 9 inch graham cracker crust
Mix lemonade and ice cream till well blended. Pour into a 9 inch graham cracker pie crust. Sprinkle top with a few graham cracker crumbs. Keep frozen.
Lemon Bars
1 c flour
1/2 c butter softened
1/4 c powdered sugar
2 eggs
1 c sugar
1/2 tsp baking powder
1/4 tsp salt
2 tbsp lemon juice
Preheat oven to 350. mix thoroughly flour, butter and powdered sugar press into a un-greased 8x8 pan. Till you get a 1/2 inch edge bake 20 min. beat remaining ingredients about 3 min until light and fluffy. Pour over hot crust and bake 25 min longer or until no imprint remains when touched lightly in the center. Cool then cut into squares. Better served chilled.
ICECREAM
Ice Cream Sandwiches
1/2 cup butter
1/2 cup semi−sweet chocolate chips
1/3 cup sugar
1 egg
1 tsp. vanilla
3/4 cup flour
2 tbls. cocoa powder
1/2 tsp. baking powder
3 cups vanilla ice cream, slightly softened
Preheat oven to 325 degrees. Line 10x15 cookie sheet with wax paper
& lightly oil paper. Melt butter and choc. chips, stir and allow to cool.
Beat together sugar & egg till pale & creamy. Beat in melted choc. and
vanilla. Add flour, cocoa, and baking powder. Continue beating until
incorporated. Transfer batter to pan and spread evenly to edges.
Bake 15 min., then remove from oven. Cool 10 min. and invert onto
cutting board. Carefully remove wax paper and, using sharp unserrated
knife, cut in half lengthwise. When completely cool, spread ice−cream
over one half of the chocolate biscuit evenly. Top with second wafer.
Wrap in plastic wrap and freeze for at least 4 hr. Cut into 8 slices.
Cookie Dough Ice Cream Dessert
Layer ice cream on a delicious chocolate-chip crust -- so easy!!
Prep Time:15 Min
Total Time:2 Hr 5 Min
Makes:12 servings
INGREDIENTS
1 roll (16.5 oz) PillsburyCreate 'n Bake refrigerated chocolate chip cookies
1 container (1/2 gallon) cookie dough ice cream
2 cups Cookie Crisp cereal
2/3 cup hot fudge topping
DIRECTIONS
Heat oven to 350°F. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
Meanwhile, remove ice cream from freezer; place in refrigerator to soften.
Spread softened ice cream evenly over cooled crust. Top evenly with cereal; press lightly into ice cream. Place hot fudge topping in small resealable food-storage plastic bag; partially seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over dessert. Freeze at least 1 hour or until firm before serving. Use foil to lift dessert from pan. Cut into squares.
High Altitude (3500-6500 ft): Bake crust 17 to 20 minutes.
Ben & Jerry's Heath Bar Crunch Ice Cream
4 Heath Bars
2 Cup Heavy or whipping cream
2 Large Eggs
1 Cup Whole milk
3/4 Cup Sugar
2 Teaspoon Vanilla
Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You
should have about 1 cup. Place the chucks in a bowl, cover and freeze.
Whisk the egg in a mixing bowl until light and fluffy, 1−2 minutes. Whisk in
the sugar, a little at a time, then continue to whisk until completely
blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to
blend. Transfer the mixture to ice cream maker and freeze following
manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it is done) add the
candy, then continue freezing until the ice cream is ready.
Variation: COFFEE HEATH BAR CRUNCH:
Omit vanilla and substitute 3T good quality freeze−dried coffee. Add 2 T
coffee with the cream and milk, and add the remaining 1 T coffee with the
candy. (after the ice cream stiffens).
MISC.
S'more Chippers (cookie dough tub)
Prep Time:45 Min
Total Time:1 Hr 15 Min
Makes:32 cookies
INGREDIENTS
2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)
16 large marshmallows
8 oz chocolate-flavored candy coating, chopped
DIRECTIONS
Heat oven to 350°F. Shape cookie dough into 32 (1-inch) balls; on ungreased cookie sheets, place balls 2 inches apart.
Bake 9 to 13 minutes or until edges are light golden brown. Meanwhile, with kitchen scissors, cut each marshmallow in half crosswise. Immediately place 1 marshmallow half, cut side down, on top of each hot cookie.
Bake 1 to 2 minutes longer or just until marshmallows begin to puff. Cool 2 minutes; remove from cookie sheets. With fingers, gently flatten marshmallows.
Melt candy coating as directed on package. Spoon about 1 teaspoon candy coating over marshmallow on each cookie, swirling with back of spoon to nearly cover marshmallow. Let stand until candy coating is set, about 30 minutes. Store between sheets of waxed paper in tightly covered container.
High Altitude (3500-6500 ft): No change.
Twinketts
1 lemon cake mix
1 yellow cake mix
1 white cake mix
eggs (see cake mix’s)
Water ( see cake mixes)
oil (see cake mixes)
Preheat oven to 350. In a large bowl combine all cake mixes add ingredients according to the packages directions. Pour batter in muffin cups 2/3 full. Bake for 15 min.
French vanilla filling
5 tbsp flour 5 tbsp sugar
1 c milk 1/2 c butter
1/2 c veg shortening 1 c sugar
1 tsp vanilla
In sauce pan stir together flour and the 5 tbsp. sugar, add milk; stir till smooth and cook over med. Heat; cool. In a med. Bowl cream butter, shortening, 1 c. sugar and vanilla add cooled milk mixture and then beat with mixer for 5 min. or till fluffy. Spoon filling into a pastry bag fitted center of each cooled cupcake, rotating cupcake as you squeeze bag. Refrigerate twinketts or you can freeze them for up to 3 months in a tight fitting container. Makes about 80 twinketts.
Rocky Road Cookie Pizza
1 roll (16.5 oz) Pillsbury Create 'n Bake refrigerated chocolate chip cookies
1 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semisweet chocolate chips
1/3 cup caramel topping
DIRECTIONS
Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown
Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.
Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.
High Altitude (3500-6500 ft): No change.
Rhodes doughnuts
24 rhodes texas rolls or 48 rhodes dinner rolls, thawed but still cold
oil for deep frying
GLAZE:
1/2 c. water
4 c. powder sugar
CHOCOLATE ICING:
1/2 c. butter 6 Tbsp. milk
4 Tbsp. cocoa
1 tsp. vanilla extract
3 c. powder sugar
additional toppings flaked coconut or candy sprinkles
In center of each texas roll, poke a hole and stretch to form a doughnut shape. If using dinner rolls, press two rolls together and stretch to form a doughnut shape. Place douhnuts on a large baking sheet coated with cooking spray. Cover with plastic wrap ( coated with cooking spray) and let rise in warm place until doubled.
In a electric skillet or deep fryer, heat oil to 375 Remove wrap and fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine glaze ingred. until smooth. Dip warm doughnuts, one at a time, and coat both sides. Place on a wire rack to drain; immediately sprinkle doughnuts with desired toppings.
For chocolate icing, heat butter, milk and cocoa in a saucepan. Cook and stir until smooth. Remove from the heat; stir in vanilla and powder sugar; beat until smooth. Dip remaining cooled doughnuts into the chocolate icing coating one side; turn and sprinkle with remaining toppings.
Magic Marshmallow Crescent Puffs
Prep Time:35 Min
Total Time:
Makes:16 rolls
INGREDIENTS
Rolls
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
16 large marshmallows
1/4 cup butter or margarine, melted
Glaze
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup chopped nuts
DIRECTIONS
Heat oven to 375°F. Spray 16 medium muffin cups with nonstick cooking spray. In small bowl, combine sugar, flour and cinnamon; mix well.
Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in sprayed muffin cup.
Bake at 375°F. for 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on wire racks set over waxed paper.
In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.
High Altitude (3500-6500 ft) No change.
Texas sheet cake
2 c. flour
1 c. butter
2 c sugar
1/4 c. cocoa
1 c. water
1/2 c. butter milk or sub with milk with 1 tbsp of added lemon juice
1 tsp. soda
2 beaten eggs
1 tsp. vanilla
Mix sugar and flour then set aside. Bring to a boil butter, cocoa, water, then add it to the sugar and flour mixture. Mix well. Mix in the buttermilk, soda, eggs, vanilla. spray a large cookie sheet with pam bake 350 for 20 min. Let cool and frost with butter cream or banana frosting.
Butter cream frosting
1/2 stick butter softened
3. c. powder sugar
Milk
Beat powder sugar and butter when it gets thick add a little milk.
For Banana frosting just mash banana up till liquid and add this to the frosting instead of the milk.
Mini Monkey Bread
Monkey Bread is a Rhodes family favorite. Try this fun and easy Mini Monkey Bread recipe out on your family. It's sure to become a favorite.
Prep Time: 20 min
Bake Time: 15-20 min
Skill Level: Beginning
Servings: 12
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Picnic on Ice
Large thermos
1 Pint lemon sherbet
2 quarts Pepsi-Cola
Pack a large thermos with lemon sherbet and pour chilled Pepsi-Cola over Sherbet. Seal until ready to serve. (serves one)
Warm-N-Serv Lemon Pull-Aparts
Citrus lovers will enjoy these rolls! Not only do they have a wonderful lemon flavor, they are now made even easier with Rhodes new Warm-N-Serv™ Buttery Dinner Rolls.
Servings: 9
Skills: Beginning
Bake Time (min): 15
Prep Time (min): 5
Ingredients
1 pan Warm-N-Serv Buttery Dinner Rolls
1 tablespoon butter, melted
1/4 cup sugar
1 lemon rind, grated
citrus glaze:
1/2 tablespoon butter, melted
3/4 cup powdered sugar
2 tablespoons fresh lemon juice
Instructions
Remove rolls from pan and brush bottom and sides with butter. Place back in pan and brush top with butter. In a bowl, combine sugar and lemon rind and sprinkle over top of rolls. Bake at 350°F 15 minutes. Remove from pan and place on cooling rack. Combine glaze ingredients and drizzle over rolls while still warm.
Chocolate PavlovaMake this "Cook Yourself Thin" recipe.
Serves 6
Calories per serving: 337
For the pavlova
4 egg whites
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon lemon juice
1 tablespoon cocoa powder
For the topping
1 cup whipping cream
1 cup fresh raspberries
1/4 cup shaved dark chocolate
1/4 cup melted chocolate for drizzling
1. Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
2. Whisk the egg whites and salt on high speed until they hold their shape. Add the sugar gradually until the mixture stands in firm peaks. Add the lemon juice and whisk just to incorporate. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula. Do not overmix or you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 3 inches by 5 inches and 2 inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes.
3. Switch off the oven without opening the door and leave the pavlova in the turned-off oven for one hour. Remove and set aside.
4. For the topping: Whisk the whipping cream into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate.
Jell-o Pudding Bars
1 pkg. Jell-o Instant pudding
Small paper cups
Wooden sticks or plastic spoons
Prepare pudding with milk as the package directs. Pour into the paper cups. Insert wooden sticks or spoons. Freeze for 3 hours or until firm.
Churros
Kids of all ages can help make these easy and delicious Churros; guaranteed to bring smiles.
Prep Time: 10 min
Bake Time: 2-3 min
Skill Level: Beginning
Servings: 36
Pumpkin Chocolate Chip Squares
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature (I used salted)
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Zucchini Whoopie Pies
2 cups plus 2 tablespoons all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 cup finely chopped nuts (optional, I didn’t use)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable shortening
1 large egg
1 cup grated zucchini-squeezed
1/2 cup milk
1 tsp. vanilla extract
1. Mix shortening and sugar. Add in egg. Mix. Add milk and mix.
2. Add in dry ingredients and stir.
3. Blend in the zucchini and vanilla.
Bake on a greased cookie sheet at 350* for about 12-15 minutes, until the bottom gets browned.
Cool and sandwich cookies with cream cheese filling.
Filling:
4 oz. cream cheese, softened
1/2 stick unsalted butter, softened
2 1/4 cups confectioners sugar
1/2 teaspoon pure vanilla extract
Scant 1/4 teaspoon salt
Beat all ingredients together until light and fluffy.
Pumpkin Bread
3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 can (15 oz.) canned pumpkin
1 cup vegetable oil
2/3 cup water
4 eggs
1-2/3 cup (10-oz. pkg.) REESE'S Peanut Butter Chips
1 cup chopped nuts
1 cup raisins(optional)
Directions:1. Heat oven to 350°F. Grease and flour three 8-1/2x4-1/2x2-1/2-inch loaf pans. 2. Stir together flour, sugar, baking soda, salt and cinnamon; set aside. Stir together pumpkin, oil, water and eggs in large bowl; gradually add dry ingredients, stirring until well blended. Stir in peanut butter chips, nuts and raisins, if desired. Pour evenly into prepared pans. 3. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans to wire racks. Cool completely. 3 loaves.
KISSES Candy Corn Cheesecake Squares
3/4 cup vanilla wafer crumbs(about 20 cookies)
1/2 cup plus 2 tablespoons all-purpose flour, divided
1/2 cup granulated sugar, divided
1/4 cup (1/2 stick) cold butter or margarine
12 HERSHEY'S KISSES Brand Candy Corn Flavored Candies
1 package (8 oz.) cream cheese, softened
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 cup frozen non-dairy whipped topping, thawed
Additional HERSHEY'S KISSES Brand Candy Corn Flavored Candies, unwrapped
Directions:1. Heat oven to 350°F. Line 8-inch square pan with foil, extending foil beyond sides of pan. Stir together vanilla wafer crumbs, 1/2 cup flour and 1/4 cup sugar; cut in butter until mixture is crumbly. Press onto bottom of prepared pan.2. Remove wrappers from 12 candies; place in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until candies are melted and smooth when stirred. Beat cream cheese and remaining 1/4 cup sugar until blended. Beat in eggs, milk, remaining 2 tablespoons flour, vanilla and baking powder. Gradually beat about 1/2 cup cream cheese mixture into melted candy; beat this mixture into remaining cream cheese mixture. Pour into prepared crust.3. Bake 20 to 25 minutes or until center is set. Cool to room temperature. Spread whipped topping over surface. Cover; refrigerate several hours or overnight. To serve, lift dessert from pan using foil. Peel back foil, cut into squares. Serve each square garnished with candy piece. 12 to 16 servings.
Cream cheese danish
8 rhodes dinner rolls, thawed but still cold
4 oz. cream cheese
1/4 c. sugar
1 tsp. lemon juice
GLAZE:
1 c. powder sugar
1 Tbsp. butter, melted
3-4 tbsp. water
1/2 tsp. vanilla extract
Flatten each roll into a 3-in. circle. Place on a large baking sheet coated with cooking spray. Cover and let rise until doubled.
Meanwhile, combine cream cheese, sugar and lemon juice; beat until smooth. Make a indentation in the center of each roll; fill with 1 tbsp. of the cream cheese mixture.
Bake at 350 for 15-20 min. or until golden brown. Combine glaze ingred. brush over warm rolls. Drizzle additional glaze over tops, if desired.
yield: 8 servings
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips(optional)
a small splash of vanilla essence
1 coffee mug
Add dry ingredients to mug, and mix well Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla essence, and mix again.Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!Allow to cool a little, and tip out onto a plate if desired.EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Strawberry peach pops diabetes 2 1/2 carb choices
1 c. 8th continent orginal soy milk
1 c. cascadian farm frozen organic unsweetened strawberries (frm a 10 oz. bag)
1 6 oz. container yoplait orginal 99% fat free harvest peach yogurt
1 tbsp. honey
10 paper cups the 3 oz. size
10 Popsicle sticks
In a blender place soymilk, strawberries, yogurt and honey. cover blend on high speed for about 1 min. or until smooth
Fill each cup about 1/4 full. put in freezer till partially frozen about 45 min. then add sticks and freeze until firm. To serve remove cups.
cals: 50
carbohydrates
Death By Chocolate
Bake a 9x13 pan of brownies. Crumble when cool.
Make 2-3 oz. pkgs. Chocolate pudding. You may use instant. If desired. If you cook the pudding. Cool before combining.
In a trifle bowl or glass dish layer:
1/2 pudding mixture, 1/2 brownies
1 8 oz. container of chocolate cool whip
Sprinkle with 2 crushed SKOR toffee bars
Repeat 1/2 pudding mixture, 1/2 brownies 1 8 oz. container of chocolate cool whip
Decorate with chocolate curls or sprinkles. Refrigerate for 4 hours before serving.
Peanut Butter Fingers
1 c butter 1 c sugar
2 eggs 1 tsp vanilla
1/2 tsp. salt 2 c oatmeal
1 c brown sugar 2 tsp soda
2 c flour 2 c. peanut butter
FROSTING:
1 c butter 1/2 c + 2 tbsp water
1/2 c cocoa
2 c powder sugar
Cream butter, sugar then add eggs, vanilla, salt, oatmeal, brown sugar, soda, flour. Press into a large cookie sheet bake 350 for 10 min till golden. When cool, spread with a thin layer of peanut butter frosting.
FROSTING– barely boil butter, water, cocoa. Then add the powder sugar and slowly beat spread it fast before it sets up
Creamy Chocolate Frosting
1/3 c Butter
2 1/2 c Powder Sugar
1 tsp Vanilla
1/2 c Cocoa
1/4 c water
Melt butter and water over low heat. Stir in 1/2 c. cocoa ( less cocoa may be used if desired) mix in powder sugar 1 c. at a time. Beat till smooth and creamy. Add vanilla then add a little water if too thick. Spread on your favorite cake.
Mini Cheesecakes
Vanilla wafers
2– 8oz cream cheese
3/4 c sugar
1 tbsp lemon juice
1 tsp vanilla
2 eggs
Pie filling ( for flavor your choice)
cupcake paper cups
Combine cream cheese, sugar, lemon juice, vanilla, eggs. Beat till smooth. Place a vanilla wafer in each paper cupcake. Fill with mixture 3/4 full and bake on 375 for 15 min. chill and top with the pie filling. Makes 18-20 cheesecakes.
Monkey bread moms org
12 Rhodes™ Dinner rolls, thawed but still cold
6 tablespoons butter, melted
2 tablespoons corn syrup
1/2 cup brown sugar
2 teaspoons cinnamon
Icing:
1 cup powdered sugar
1 tablespoon butter, melted
1-2 tablespoons milk
1/2 teaspoon vanilla
Cut each dinner roll into 6 equal pieces. In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well. Dip each roll piece in the butter mixture and then in the sugar mixture. Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 15-20 minutes. Cool 3-4 minutes before removing from pan. Combine icing ingredients and mix well. Drizzle over monkey breads if desired.
Monkey Bread
Caramel ice cream topping is the ingenious ingredient that gives this Monkey Bread recipe its warm and gooey greatness!
Servings: 12
Skills: Beginning
Prep Time: 15 min (not including thaw time)
Bake Time: 35-40 min
Ingredients
12 Rhodes™ Cinnamon Rolls, thawed but still cold
1/3 cup butter, melted
3/4 cup sugar
1/2 cup chopped pecans
1/2 cup caramel ice cream topping
Instructions
Cut thawed cinnamon rolls into quarters. Reserve frosting for another use. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto serving platter.
*If using Rhodes Anytime™ Cinnamon Rolls, they do not need to rise. Bake at 350°F 25-30 minutes.
Rhodes monkey bread
12 rhodes cinnamon rolls
1/3 c. butter, melted
3/4 c. sugar
1/2 c. caramel ice cream topping
Place cinnamon rolls in the fridge overnight to thaw. Reserve frosting for another use. Cut the rolls into quarters and shape into balls. Dip each ball into butter and then roll in sugar; place in a bundt or fluted pan that has been coated with cooking spray. Drizzle with caramel topping.
Cover with plastic wrap and let rise in a warm place until doubled. Remove plastic wrap and bake at 350 for 35-40 min. Cool 1 min. before inverting onto a serving platter.
if using rhodes anytime cinnamon rolls, do not allow to rise. bake 350 for 25-30 min.
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