Dessert - Post Your Favorite Recipes!

[kmmommy]

Strawberry Cream Pie

1-10 oz. pkg frozen strawberries
2-8 oz. lite cream cheese (softened)
1/2 c. sugar
1 tsp. vanilla
1-12 oz. lite cool whip
1 Graham cracker crust

Blend strawberries, cream cheese, sugar and vanilaa until smooth. Fold in cool whip and pour into graham cracker crust.

*Probably the easiest recipe I have and the most complimented. It's a nice light desert for summer.*

[Jane&Andy]

Chocolate Chip Cheesecake

Crust:
1 1/2 cups crushed chocolate sandwich cookies
2 tbsp butter, melted
1 cup semi-sweet chocolate chips

Filling:
2 pckgs (8 oz each) cream cheese, softened
1/2 cup granulate sugar
1 tbsp vanilla extract
2 lg eggs
2 tbsp flour
3/4 cup evaporated milk
1/2 cup sour cream

Topping:
1 cup semi-sweet chocolate chips

Preheat oven to 300 degrees.

For crust: Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9 inch springform pan. Sprinkle with chocolate chips.

For Filling: Beat cream cheese, sugar and vanilla in large bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust and top with chocolate chips.

Bake for 25 minutes. Cover loosely with aluminum foil and bake for an additional 30-40 minutes or until edge is set but center still moves slightly. Refrigerate for 2 hours or until firm and remove sides of springform pan.

[RyeRye]

I'm suppose to bring dessert for my Grandma's birthday. I feel the pressure to bring something spectacular, but it has to be able to travel an hour in the car and enough to feed 20. Any ideas?? Thanks!

[Adaya]

My all-time favorite, crowd-pleaser is "Apple Betty." If you can wait until tomorrow, I will post it then. I have it stored on my jump drive and not on the hard drive of my work laptop which I'm using now.

It is an inexpensive, and super easy recipe that everyone will love.

[Suzlywoozly]

I have made fruit pizza for several parties and it has always been a huge hit!
I made a couple of them for a party that Amygrrl had and as people were leaving, they were putting the pieces into papercups to take it with them. :eek: They had run out of plates and napkins, so people were getting creative so that they could take some home.

(3) rolls of refrigerated sugar cookie dough
(1) large tub of cool whip (16 ounces)
(1/2) powdered sugar
(12) ounces of cream cheese (approx. one and a half stick)
(1) large container of strawberries- washed and sliced*
(3) small containers each of blackberries and raspberries-washed*

I usually let the sugar cookie dough sit out for 15 minutes before using it to let it soften up a little bit. On a large jelly roll pan, press the cookie dough into the bottom of the pan to form a crust. You may not need to use all of the dough - it really depends on how thick you want the crust to be. When it is baking, the dough will rise really high, but once it is cooled it will sink pretty low. I usually tend to error on the thicker side.

Bake as dough as directed on the wrapper. Let cool completely after baking. Let the cream cheese soften at room temperature while the dough is baking. Mix the cream cheese, coolwhip and powdered sugar together until it is smooth and all of the cream cheese lumps are gone. At this point, I keep tasting it to make sure that it doesn't taste to cream cheesy or if it needs more of anything. If anything, I usually add more cool whip. It should be a pretty thick, frosting consistency.

Spread the mixture on the cooled cookie dough. I then layer the different fruit on the crust. I start with the sliced strawberries and go in rows. Then I fill in the gaps with the blackberries or raspberries. After that, I go back and add more sliced strawberries to create a layered look. Refrigerate for at least an hour after making it. If you make it the night before the party, I am positive it will make it on an hour car ride. Just make sure to put it in the fridge when you get there.

* You can use any fruit you like... These three are the ones that tend to be the crowd's favorite.

[vwinkel]

RyeRye - there a quite a few dessert threads out there already. Here are a couple for you to browse:

I need a good, easy & yummy dessert... (http://www.constantchatter.com/forum/showthread.php?t=5986&highlight=true) or Party recipes (apps and desserts) (http://www.constantchatter.com/forum/showthread.php?t=7260&highlight=true)

I always make my coffee trifle when I want to impress. It's pretty and so flavorful: Coffee Trifle (http://www.constantchatter.com/forum/showpost.php?p=796648&postcount=117) and Rosebud03 had a “death by chocolate (http://www.constantchatter.com/forum/showpost.php?p=796700&postcount=118)” version in the same thread (http://www.constantchatter.com/forum/showthread.php?t=3749) that I am dying to try. Maybe you could make two versions?

[klanae]

Dirt Pudding is always a favorite at all the parties I go to!

36( 1 pkg.) Oreo cookies, crushed
1/2 stick soft margarine
8 oz. cream cheese
1 c. powdered sugar
3 1/2 c. cold milk
2 (3 1/2 oz.) pkg. instant vanilla pudding
16 oz. Cool Whip
Gummy worms (optional)

Cream together 1/2 stick margarine, cream cheese and powdered sugar in a medium bowl. Set aside. Mix milk and pudding together in a large bowl. Then, add Cool Whip. Add creamed mixture to pudding mixture. Layer in bowl starting with cookie mixture and ending with cookie mixture. Add gummy worms. Refrigerate until serving time.

To crush the oreos, you can use a food processor or you can put them in a freezer bag and use a meat mallet.

ETA: I have brought it 2 1/2 hours in the car, I just put it in the seat next to me and pointed air vents on it.

[Adaya]

Here's the recipe I mentioned earlier:

Apple Betty
I don't know who Betty is but this dessert is the bomb!!

4 cups sliced apples (Golden Delicious or Granny Smith work best)
1/4 cup orange juice
1 cup sugar
3/4 cup all purpose flour, sifted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter = 1 stick

Preheat oven to 375 degrees.
Place apples in baking dish and pour orange juice on top.
Combine sugar, flour, cinnamon and nutmeg.
Cut the butter into the mixture. (That means to add a little at a time and not the whole amount at once.)
Stir and mix until the mixture is crumbly.
Sprinkle on top of the apples and until the top is completely covered.
Bake for 45 minutes or until the top is crisp.

Serve with whipped cream or vanilla ice cream and to make it extra yummy, add a sprig of mint on top!!

[KRM&TPS]

I call these Sinful Brownies. They are so good but very rich. Really good fresh out of the oven with ice cream. :o

2 Boxes of Ghirardelli Double Chocolate Brownie Mix
3 Bars of Sumphony Milk Choclate or Toffee (The big bars)

Mix one box of brownie mix as directed. Pour into 9x13 pan. PLace three chocolate bars on top. Mix other brownie mix and pour on top of candy bars. Bake as directed on box.

[RyeRye]

Thanks everyone! Everything looks so yummy, I think I'll make a few of them and just let people choose what they want. Thanks again!

[Aug2002Bride]

I love making Paula Deens Gooey Butter Cakes and they are always a hit.

the pumpkin is my favorite....Ive tried the chocolate peanut butter and it was okay...and im trying the toffee one this friday for a party.

[Kristy]

I've made this cherry danish for a school potluck and everyone raved about it. Very simple to make and it's so yummy.
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=cherry danish&u3=**1*1&wf=9&recipe_id=70427

[Rosebud]

I did a search but there doesn't seem to be a generic thread where everyone can post favorite dessert recipes of all varities. I'm always looking for good desserts and could use some new ideas. So, all dessert recipes are welcome here... cake, cookies, pie, etc. Post away!

I'll get it started with a fantastic cupcake recipe that I just tried recently. The recipe is from the Magnolia Bakery cookbook and it's out of this world!

Magnolia Bakery Vanilla Cupcakes

For Vanilla Cupcakes (12)

1/2 cup butter
1 cup (white granulated) sugar
2 eggs
3/4 cup self raising flour
3/4 cup plain / all purpose flour
1/2 cup milk
1/2 teaspoon vanilla extract

Cream butter 'til smooth. Add sugar gradually and beat until fluffy. Add one egg at a time and beat. Combine flours and add in four additions alternating with milk and vanilla extract. Beat well after each addition. Divide mixture into lined cupcake trays with each one being 3/4 full. Bake 20 (if fan oven) - 24 minutes (if not fan) checking regularly at 180 degrees C / 350 degrees F.

Icing / Frosting for 12 cupcakes

1/2 cup butter
4 cups (may only need 3 and 1/4) Confectioners Sugar
1/4 cup of milk
1 teaspoon vanilla extract

Put butter, milk and vanilla into a large bowl with half the sugar. Beat well until smooth. Gradually add remaining sugar until desired icing / frosting stiffness is achieved. You may only have to add one and a bit cups not the full two. Beat well. Add food colouring if wanted to tint.

[Rosebud]

Hmmm... no posts yet? Well, I'll post another one in the meantime.

This cake take a bit of time and effort to assemble, so it's not an everyday cake. But it tastes and looks fabulous-- worth the effort.

Tiramasu Layer Cake

http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/14806.jpg

CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.

2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

[allison]

I love tiramisu! I'm gonna have to try that recipe! I've never made it before.

I have many favorites, but here are my top two:

Eclair Cake from Paula Deen (I made this recently for a baby shower and everyone wanted the recipe when they left)

Cake:
1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed

Frosting
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours. (I don't think you have to refridgerate for 24 hours, I've done 4 hours and it was just wonderful!....you can also do as many layers of crackers as you want).

A variation of Berries with Mascarpone and Meringue from Giada De Laurentiis:

1 container of pound cake
1 (10-ounce) container fresh strawberries, hulled and quartered
1 1/4 cups fresh raspberries
1 1/4 cups fresh blackberries
2/3 cup fresh blueberries
4 tablespoons sugar
2 teaspoons fresh lemon juice
1/2 cup mascarpone cheese
1/2 cup whipping cream
Pinch ground cinnamon
4 meringue cookies, coarsely crumbled

Toss the berries, 2 tablespoons of sugar, and lemon juice in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes. Cut up pound cake into strips.

Meanwhile, stir the mascarpone cheese in a large bowl to loosen. Using an electric mixer, beat the cream, remaining 2 tablespoons of sugar, and pinch of cinnamon in another large bowl to soft peaks. Fold 1/4 of the cream into the mascarpone cheese to lighten. Fold in the remaining whipped cream.

In a trifle bowl, layer cake, berries, marscapone mix and merangue cookies to the top. Serve as soon as you like!

[hokiegirl]

I was so thrilled Nigella is on Food Network and her first meal looked so yummy I had to try it - it's fantastic!

Chocolate Cherry Trifle
2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)
Custard:
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa

Topping:
3 cups heavy cream
1-ounce bittersweet chocolate

Special Equipment: Large wide trifle bowl



Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to macerate while you make the custard.
Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.

In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
whisk like mad, which will avert possible crisis.

The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.

When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.

[freeh]

this is one of my faves. the trick is to serve it warm out of the oven with really good vanilla ice cream:

Tipsy Tart
Serves Eight

Chop 1/2 lb of pitted dates.
Sprinkle 1 tsp. baking soda over the dates.
Pour 1 cup of boiling water over the dates and baking soda.
Set aside.

Cream 3/4 cups sugar, 2 tbls butter and one egg.
Add 1 1/4 cups flour and 2 tsp baking powder.
Mix well.
Stir in date mixture.

Pour mixture into greased baking dish and bake at 350 for approximately
40 minutes, or until a toothpick comes out clean from the center.

While the tart is baking, make syrup:
Boil 1 cup white sugar and 3/4 cup water for five minutes.
Add 1/4 cup brandy or rum, 1 tsp vanilla extract, and 1 tbls butter.
Pour syrup over tart after it has finished baking and while it is hot.

Serve warm with cream or vanilla ice cream.

[SD601]

THANK YOU for posting that Magnolia recipe...I'm in love with their cupcakes and had no idea I could make them!!

[Amuse Bouche]

This is really decadent and super easy to make -- a great fall dessert! It's a Nigella Lawson recipe.

CHOCOLATE GINGERBREAD

FOR THE CAKE

One and one-half sticks unsalted butter
One cup plus 2 tablespoons dark brown sugar
2 tablespoons superfine sugar
Three-quarters cup golden syrup or light corn syrup
Three-quarters cup black treacle or molasses
One-quarter teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons ground ginger
One and one-quarter teaspoons baking soda
2 tablespoons warm water
2 eggs
1 cup milk
2 cups all-purpose flour
One-third cup unsweetened cocoa
6oz package or 1 cup semisweet chocolate chips


FOR THE FROSTING

2 cups confectioners' sugar
2 tablespoons unsalted butter
1 tablespoon unsweetened cocoa
One-quarter cup ginger ale


Preheat the oven to 325F and tear off a big piece of parchment paper to line the bottom and sides of a roasting pan of approximately 12 x 8 x 2 inches deep.

In a decent-sized saucepan, melt the butter along with the sugars, golden syrup, treacle or molasses, cloves, cinnamon and ground ginger. In a cup dissolve the baking soda in the water. Take the saucepan off the heat and beat in the eggs, milk and soda in its water. Stir in the flour and cocoa and beat with a wooden spoon to mix. Fold in the chocolate chips, pour into the lined pan and bake for about 45 minutes until risen and firm. It will be slightly damp underneath the set top and that's the way you want it.

Remove to a wire rack and let cool in the pan. Once cool, get on with the frosting.

Sift the confectioners' sugar. In a heavy-based saucepan heat the butter, cocoa and ginger ale. Once the butter's melted, whisk in the confectioners' sugar. Lift the chocolate gingerbread out of the pan and unwrap the paper. Pour over the frosting just to cover the top and cut into fat slabs when set.

Makes about 12 slabs.



I also love Pavlova, and this is my regular recipe. I make it with whatever fruit I have, but some sliced strawberries macerated in balsamic vinegar and a
little brown sugar is nice. It needs something a little tart -- blackberries would be good too.

4 egg whites at room temperature

250g sugar

2 teaspoons cornstarch

1 teaspoon white wine vinegar


few drops pure vanilla extract

300ml heavy cream, whipped till firm

fruit


Preheat oven to 350ºF. Line a baking sheet with baking parchment and
draw a 8-9-inch circle on the paper. I often don't, and just imagine
what size the circle should be as I dollop the meringue on. This seems
to work fine.

Beat the egg whites with a pinch of salt until satiny peaks form. Beat
in the sugar, a third at a time, until the meringue is stiff and
shiny. Sprinkle over the cornstarch, vinegar and vanilla and fold in
lightly. Mound on to the paper on the baking sheet within the circle,
flatten the top and smooth the sides. Place in the oven. IMMEDIATELY
reduce the heat to gas mark 2/300ºF and cook for 1 and a quarter
hours. The pavlova will color slightly. Turn off the oven and leave
the pavlova in it to cool completely.

Invert the pavlova on to a big, flat-bottomed plate, pile on cream and
spoon over chosen fruit

[Rosebud]

CHOCOLATE MINT LAYER CAKE

http://i91.photobucket.com/albums/k284/rosebud03_2006/cake-2.jpg

1 3/4 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
4 teaspoons vanilla extract
1 1/2 cups buttermilk

Mint Whipped Cream (recipe below)
Chocolate curls
Fresh mint sprigs

Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper.

Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating until well blended. Divide batter equally among prepared pans (generous 2 cups for each); smooth top of batter.

Bake cakes until tester inserted into center comes out with some moist crumbs still attached, about 25 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)

Place 1 cake layer on platter. Spread 1 1/4 cups Mint Whipped Cream over. Top with second cake layer. Spread 1 1/4 cups Mint Whipped Cream over. Top with third cake layer. Spread remaining Mint Whipped Cream over top and sides of cake. Refrigerate at least 2 hours and up to 6 hours. Pile chocolate curls atop center of cake.

Garnish with mint sprigs.

Serves 8 to 10.
Bon Appétit


Mint Whipped Cream:
3 1/2 cups chilled whipping cream
6 tablespoons sugar
1 teaspoon peppermint extract

Beat cream, sugar and peppermint extract in large bowl until stiff peaks form.
Makes about 6 cups.

[Rosebud]

Rocky Road Caramel Apples

http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/23448.jpg

6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
1 1/2 cups chopped pecans, toasted
1 cup semisweet chocolate chips

Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.

Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.

Combine the miniature marshmallows and pecans on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill.

Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

[Rosebud]

From the new issue of Cooking Light:

Oatmeal Pecan Pie

http://i.timeinc.net/cooking/images/recipefinder3/cl_46147.2_m.jpg

Rolled oats add heartiness to the filling of this classic Thanksgiving dessert. Make the pie up to a day ahead, but store it in the refrigerator if you do.

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1 cup packed dark brown sugar
1 cup light corn syrup
2/3 cup regular oats
1/2 cup chopped pecans
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten

Preheat oven to 325°.
Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325° for 50 minutes or until center is set. Cool completely on a wire rack.

[Rosebud]

Brownie Caramel Pecan Bars

http://www.hersheys.com/recipes/lib/inc/showImage.asp?id=5211&size=m

1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons water
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips, divided
2 eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
CARAMEL TOPPING(recipe follows)
1 cup pecan pieces

1. Heat oven to 350°F. Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour foil.

2. Combine sugar, butter and water in medium saucepan; cook over low heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt; stir into chocolate mixture. Spread batter into prepared pan.

3. Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Meanwhile, prepare CARAMEL TOPPING. Remove brownies from oven; immediately and carefully spread with caramel topping. Sprinkle remaining 1 cup chips and pecans over topping; lightly press into topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Lift out of pan; cut into bars. About 16 bars.

CARAMEL TOPPING:

Remove wrappers from 25 caramel candies. Combine 2 tablespoons butter or margarine, caramels and 1 tablespoon milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave an additional 1 to 2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.

[Dunja]

So easy to do, and it has a much more "sophisticated" taste than these candy-based recipes usually do ;)

Mars Mousse

4 regular sized Mars-bars
2 1/4 cups of lightly whipped cream
2 egg whites
2 tbl spoons cream

Dice the Mars bars and melt them in a pot, along with the two tbl spoons of cream until the liquid is smooth. Allow the chocolate to cool for 10-15 minutes, and then add it to the whipped cream in a big bowl. Then whip the egg whites to firmness and carefully add those to the mix. Put everything into a nice bowl and cool in your refrigerator until firm :) Decorate with whipped cream and chocolate flakes.

[Rosebud]

Buzz Bars (Brownies with Espresso & Kahlua)

8 tablespoons (1 stick) unsalted butter, plus extra for pan
2 ounces unsweetened chocolate
2 tablespoons very strong espresso powder
1 tablespoon Kahlua
1 teaspoon vanilla
1 cup sugar
2 large eggs
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2/3 cup chopped pecans, walnuts or pistachios

1. Heat the oven to 350 degrees. Butter a 9-inch-square baking dish.

2. Combine the stick of butter with the chocolate and espresso powder in the top of a double boiler or in a steel bowl set over simmering water in a pot. Heat, stirring often, until the butter and chocolate are melted. Remove from the heat and stir in the Kahlúa, vanilla and sugar, mixing well. Let cool 5 minutes.

3. Stir the eggs into the batter until completely incorporated. Combine the flour, baking powder and salt and stir into the batter, mixing well. Stir in the nuts. Scrape the batter into the prepared pan.

4. Bake for about 25 minutes, until a toothpick inserted halfway between the edge and the center of the pan comes out clean. Do not overbake. Cool on a rack before cutting into bars.

Time: 40 minutes, plus 20 minutes for cooling
Servings: 12

Note: Adapted from "Something Sweet" by Jack Bishop. The brownies are best eaten the day they are baked.

[Rosebud]

CHOCOLATE CHIP ORANGE OATMEAL COOKIES

Adding a hint of orange zest to beloved chocolate chip oatmeal cookies gives them a faint citrus aroma and fresh bite.

1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 large egg
1/2 teaspoon vanilla
3/4 teaspoon finely grated fresh orange zest
1/2 cup bittersweet or semisweet chocolate chips or chopped bittersweet chocolate (not more than 60% cacao)

Put oven rack in middle position and preheat oven to 375°F. Butter a large baking sheet.

Stir together oats, flour, baking soda, and salt in a bowl to combine. Whisk together brown sugar, butter, egg, vanilla, and zest in another bowl. Stir egg mixture into flour mixture until just combined. Stir in chocolate chips.

Make 12 mounds of batter 1 1/2 inches apart on baking sheet. Bake until cookies are golden and edges are crisp, about 15 minutes. Transfer cookies to a rack to cool.

Makes 12 cookies.

Gourmet

[Rosebud]

APPLE GALETTE

http://www.epicurious.com/images/recipes/recipe_results/full/photos/235860.jpg

1 3/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water

1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/8-inch-thick slices
4 tablespoons sugar, divided
1 teaspoon finely grated lemon peel
1/4 cup apricot preserves
Whole milk

Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.

Do ahead: Can be made 2 days ahead. Keep dough chilled. Soften slightly at room temperature before rolling out.

Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill 15 minutes.

Preheat oven to 450°F. Combine apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with milk. Sprinkle crust edges and apples with remaining 2 tablespoons sugar.

Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature.

Makes 8 to 10 servings.

Bon Appétit

[Rosebud]

Keep sharing those favorite dessert recipes!!

Here's one I've been wanting to try. It has really good ratings on AllRecipes and looks pretty simple.

Apple Honey Bundt Cake

http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/23346.jpg

1 cup white sugar
1 cup vegetable oil
2 eggs
3/4 cup honey
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 apples - peeled, cored and shredded
3/4 cup chopped walnuts

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan.

In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts.

Bake for 50 to 65 minutes in the preheated oven, or until a toothpick inserted into the crown comes out clean. Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan.

[Rosebud]

This pie won the grand prize in Food Network's Pie Challenge. It looked delicious!

Classic Cherry Pie

Crust:
1/2 cup butter flavored shortening
2 cups all-purpose flour
3 teaspoons powdered sugar
1/4 cup butter
1 teaspoon salt
1 egg
2 teaspoons vinegar
1/4 cup ice water

Filling:
4 cups drained cherries, juice reserved (recommended: Morello)
1 1/4 cups sugar
3 tablespoons tapioca
Pinch salt
1 1/3 cups juice (reserved from cherries)
Tiny dab red gel food coloring

Preheat oven to 425 degrees F.

For the crust: Blend shortening, flour, powdered sugar, butter and salt. Cut flour until it resembles cornmeal. Beat egg, blend in vinegar and water, and sprinkle over flour mixture. Toss with fork. Chill before rolling, about 1 hour. Makes 2 (9-inch pie crusts).

For the filling: In a large size bowl, mix together all ingredients and pour into the pie shell. Cover with top crust and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 45 minutes or until golden. Serve warm.

[Chris~n~Jen]

I made this at Thanksgiving and it was a big hit. Everyone loved it and it was super easy. I'm definatly keeping this recipe to use again.

http://www.kraftfoods.com/images/recipe_images/Double_Layer_Pumpkin_Pie.jpg

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves



MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

[lawyerlee]

This pie is one of my favorites. It's a really nice twist on the traditional apple pie. :)

APPLE HILL CHAI APPLE PIE

4 pounds Granny Smith apples (about 8-10 apples)
2 tablespoons lemon juice
1/2 cup brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon fennel seeds
1 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon cloves
1/4 pound butter (one stick)

Peel, core and dice apples in 1/2-inch pieces. Mix apples and lemon juice, and set aside. In a saute pan, melt butter. Add fennel seeds, cinnamon, cloves, cardamom, and salt. When spices are released, add brown sugar. Stir until blended. Add apples with lemon juice. Saute until apples are thoroughly coated and beginning to soften (about five minutes) set aside.

Have ready a 10-inch, partially baked pie shell. Roll out enough dough to cover the pie and a little extra for decorative top. Add apple mixture to pie shell. Cover with the top and fold under so there is no flute. Crimp with a fork. Cut a small hole in center of pie. Brush with beaten egg white and add decorative leaves, fruit or whatever you want for a theme (made from extra dough). Decorative additions should be brushed with egg whites so that they will stick to the crust.

Bake at 350° F. for about 30 minutes (until fruit is bubbly). Serve warm.

Recipe courtesy Joan Delfino, Kids Inc., Apple Hill

[DisneyGirl]

rosebud Where can i buy....coffee flavored liqueur?

Thanks

[Rosebud]

I think I just got it at my local grocery store. If you can't find it at yours, try a liquor store-- I know that BevMo carries Starbucks Coffee Liqueur, actually. And you can definitely order that online, as well. :)

[Katy]

well, this is more holiday specific, but a couple years ago, I got this rum cake recipe off of WC...

Bacardi Rum Cake

Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 3-3/4 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Barcardi dark rum

Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour.

Glaze: Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.

[Rosebud]

I finally made the Apple Honey Bundt Cake (http://www.constantchatter.com/forum/showpost.php?p=1069166&postcount=16) (posted the recipe on the previous page). This cake is SO yummy! It's also really simple to make. I baked it in the fleur de lis bundt pan we got as a wedding gift (from Williams Sonoma) and it turned out really nicely. Perfect with a cup of coffee.

http://i91.photobucket.com/albums/k284/rosebud03_2006/AppleHoneyBundtCake.jpg

[Katy]

oooh Erin, that looks great. You should make that for the next book club :D

[Rosebud]

oooh Erin, that looks great. You should make that for the next book club :D

I just might! It was super easy. DH is in the other room snacking on leftovers as we speak... :)

[Kate&Joey]

The recipe is from the Magnolia Bakery cookbook and it's out of this world!

Magnolia Bakery Vanilla Cupcakes

For Vanilla Cupcakes (12)

1/2 cup butter
1 cup (white granulated) sugar
2 eggs
3/4 cup self raising flour
3/4 cup plain / all purpose flour
1/2 cup milk
1/2 teaspoon vanilla extract

Cream butter 'til smooth. Add sugar gradually and beat until fluffy. Add one egg at a time and beat. Combine flours and add in four additions alternating with milk and vanilla extract. Beat well after each addition. Divide mixture into lined cupcake trays with each one being 3/4 full. Bake 20 (if fan oven) - 24 minutes (if not fan) checking regularly at 180 degrees C / 350 degrees F.

Icing / Frosting for 12 cupcakes

1/2 cup butter
4 cups (may only need 3 and 1/4) Confectioners Sugar
1/4 cup of milk
1 teaspoon vanilla extract

Put butter, milk and vanilla into a large bowl with half the sugar. Beat well until smooth. Gradually add remaining sugar until desired icing / frosting stiffness is achieved. You may only have to add one and a bit cups not the full two. Beat well. Add food colouring if wanted to tint.

Erin: Did you use whole milk in this recipe? I was looking for a really good vanilla cupcake recipe for DS's birthday and this looks promising. :)

[Adaya]

Those vanilla cupcakes sound yummy. I now need to find a reason to make them.

[Rosebud]

Erin: Did you use whole milk in this recipe? I was looking for a really good vanilla cupcake recipe for DS's birthday and this looks promising. :)

It's been a little while so I don't remember for sure, but I almost never use whole milk. I probably used 2%.

These are really great cupcakes. If you make them, I hope you like them!

[heather1029]

Erin: Did you use whole milk in this recipe? I was looking for a really good vanilla cupcake recipe for DS's birthday and this looks promising. :)

Hey, I recently made these cupcakes and everyone said they were the BEST cupcakes they'd ever tasted. I used skim milk, but substituted about 1/4 cup of half and half so it had some fat. (also, I doubled the recipe)

[Kate&Joey]

Hey, I recently made these cupcakes and everyone said they were the BEST cupcakes they'd ever tasted. I used skim milk, but substituted about 1/4 cup of half and half so it had some fat. (also, I doubled the recipe)

Thanks, ladies! I generally "cook" with whole milk, but only use skim for cereal, oatmeal, etc. I also do the "skim with half and half" trick if I have some half and half laying around.

Adaya: I don't think you *need* a reason for cupcakes! Any day is a good day for cupcakes, IMHO. :D

[Eric's Wife]

Here is one that is easy and delicious:
Pina Colada Cake:

1 box yellow cake mix
1 can condensed milk
1 can Pina Colada mix (thawed)
1 12-15 oz can crushed pineapple
Whipped topping (Cool Whip)
Coconut
Bake cake according to directions in a rectangular sheet cake pan. While this bakes, mix together condensed milk and Pina Colada mix. While cake is still warm, with a wooden spoon handle, punch holes in cake. Pour liquid on cake, using all. Add Crushed pineapple to the top. When cool, cover with whipped topping. Sprinkle with coconut, if desired.

[Adaya]

Here is one that is easy and delicious:
Pina Colada Cake:

1 box yellow cake mix
1 can condensed milk
1 can Pina Colada mix (thawed)
1 12-15 oz can crushed pineapple
Whipped topping (Cool Whip)
Coconut
Bake cake according to directions in a rectangular sheet cake pan. While this bakes, mix together condensed milk and Pina Colada mix. While cake is still warm, with a wooden spoon handle, punch holes in cake. Pour liquid on cake, using all. Add Crushed pineapple to the top. When cool, cover with whipped topping. Sprinkle with coconut, if desired.

Oh.my.gawd! That sounds so good! I might have to make that this weekend. :D

[vwinkel]

I tried the cupcakes this weekend and they were good. I used skim milk and think I will try 2% or whole next time. For convenience sake, they were pretty easy to make, but I might stick with a box mix.

[c'est la vie]

I saw this on TV and it looked delicious. It's very easy!

Take 2 flour tortillas and brush them w/ melted butter; put them on a baking sheet and bake them for 10 min or until they're brown-ish.

Melt 4 tbs of butter in sauce pan and stir in 1/4 cup of brown sugar. Sprinkle cinnamon.

Slice 2 bananas for each tortilla and put the slices over them. Dab the melted brown sugar syrup over the bananas and put the tortillas back in the oven for 10 more minutes. They come out so crispy and crunchy; it looked so good! You can also use strawberries or apples instead of bananas.

[jeanine]

This recipe is one of DH's favorite. It is super rich and not at all healthy, but so good.

White Chocolate and Blueberry Bread Pudding with Amaretto Cream Sauce

2 tablespoons unsalted butter, softened, plus 2 tablespoons, melted
4 large eggs
3 cups heavy cream
1 cup milk
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
6 cups 1/2-inch cubes day-old bread
6 ounces white chocolate, chopped
1 cup fresh blueberries
1/2 cup dried blueberries
Amaretto Cream Sauce:
1 tablespoon cornstarch
1/4 cup Amaretto liqueur
1 1/2 cups heavy cream
1/4 cup granulated sugar

For the Bread Pudding: Preheat the oven to 350 degree F. Butter a 10 by 14-inch baking dish with the softened butter. Whisk the eggs in a large bowl. Whisk in the cream, milk, brown sugar, vanilla, and cinnamon. Add the bread, chocolate, blueberries, and dried blueberries and stir well, then mix in the melted butter. Let sit for 30 minutes so the bread will absorb the egg mixture.
Pour into the prepared dish. Bake until firm when pressed in the center, about 1 hour. Cool on a wire rack until just warm, about 20 minutes.

For the Amaretto Cream Sauce: In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.
In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisking constantly, bring to a boil. Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding.
Serve warm.

[SlvSpring]

I just made this Chocolate mousse recipe last night and it was DIVINE! Very rich but very good. I topped it off with some cool whip I had in fridge and then some chocolate shavings.

Chocolate Mousse

serves 4

1 cup semisweet chocolate chips
5 tablespoons boiling water
4 eggs, separated


Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.

[Rosebud]

I made this for a small dinner party tonight and it was delicious. It's an old Rachael Ray recipe and was really easy to make. I only used 2.5 cups of raspberries instead of 3. I made it in a tart dish instead of a cake pan, and I think it would have been easier to serve from a cake pan. But it was so good & our guests liked it. I'll definitely be making it again!

Raspberry- Lemon Shortbread Tart

3 cups frozen raspberries (1 pound)
1 stick plus 6 tsp cold, unsalted butter, cut into pieces
1 1/4 cups granulated sugar
1 3/4 cups all-purpose flour
3 large eggs
Zest and juice of 2 lemons (about 1/3 cup juice)
Confectioners sugar, for dusting

Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400°. Using your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.

Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained raspberries evenly over the baked shortbread.

Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners' sugar.

Here's how it turned out for me:
http://i91.photobucket.com/albums/k284/rosebud03_2006/RaspberryLemonTart.jpg

[rachrich]

bumping this up.
I made this the other night, it's one of my favorites. It's one of the winners of the Pillsbury cook-off competitions. very easy- and very good!
Easy Cherry Snow Dessert
3 C Golden GRaham cereal
1 C heavy whipping cream
1/2 C sugar
1 C mini marshmallows
1- 21 oz. cherry pie filling
1/4 C butter
8 oz. cream cheese
1 tsp. vanilla

Crush cereal, and mix with melted butter. Press mixture evenly into bottom of ungreased 8-inch square pan. Beat whipping cream in small bowl until stiff. Beat softened cream cheese, sugar, and vanilla in separate bowl untill fluffy. Gently stir whipped cream and marshmallows into cream cheese mixture. Spread over crust , and then spread pie filling over mixture in pan. Cover and refrigerate 4 hrs. Serve.

[Rosebud]

I'm seeing a lot of fresh pears at the market right now and thought I might try using them in a dessert:

Old-Fashioned Pear Cake

1/2 cup unsalted butter, at room temperature, plus 2 tablespoons melted
All-purpose flour for dustin
1 cup whole-wheat pastry flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon sea salt
1 cup sugar
2 eggs
6 firm but ripe small pears such as Seckel, cored and cut lengthwise into quarters

Preheat the oven to 350 F.

Brush a 9-inch round springform pan with the 2 tablespoons melted butter, and dust the pan with a thin, even layer of flour, tapping out the excess. Set aside.

Whisk together the whole-wheat pastry flour, cinnamon, baking powder, and salt in a bowl. Set aside.

Using an electric mixer, beat together the 1/2 cup butter and the sugar on high speed until pale, light, and fluffy. Scrape down the sides of the bowl, add the eggs, and beat again until well combined. Using a rubber spatula, fold in the dry ingredients just until combined. Transfer the batter to the prepared pan and neatly arrange the peat quarters on top, skin side up. Bake for about 1 hour, or until the top is nicely browned and a toothpick inserted into the middle comes out clean. Let the cake cool for 10 to 15 minutes before removing it from the pan.

[Rosebud]

Chocolate and Zucchini Cake

http://i91.photobucket.com/albums/k284/rosebud03_2006/gossip/chocolate-zucchini-cake.jpg

2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)

Preheat the oven to 350°F.

1 Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.

2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.

[Rosebud]

Cafe au Lait Bars

http://i91.photobucket.com/albums/k284/rosebud03_2006/gossip/coffeebarscut.jpg

3 eggs
1 1/2 cups granulated sugar
3/4 cup unsalted butter, melted
2 teaspoons vanilla extract
2 cups all purpose flour
1/2 teaspoon salt
1/4 cup instant coffee crystals
1/4 cup heavy cream
½ cup chopped nuts (optional) – try Brazil nuts if you can find them
Chocolate chips (optional)

Preheat oven to 325 degrees F. Spray a 13x9 inch pan with flour-added cooking spray.

In a mixing bowl, beat the eggs until light colored and thick. Add sugar, beating until glossy and thick. Add vanilla and melted butter, beating to combine. Stir in flour and salt. Scrape the beater and bowl, and stir to incorporate.

Set aside 1 1/2 cups of batter. This batter is kind of thick. Stir together the coffee crystals and cream and add to the remaining batter (the batter you didn’t measure out). Spread the coffee batter into the pan. Spoon the reserved batter over and then run a knife through the two batters to marble them.

Sprinkle with nuts. Bake for 30 minutes in preheated 325 °F oven , or until the center is set. Cool and cut into bars.

Makes 24
CookieMadness.net (http://cookiemadness.net/)

[LeslieR]

Last night I made the Pina Colada cake for Easter today. It looks super yummy and I haven't even added the whip cream yet!:)

[Rosebud]

Brown Buttered Apple Almond Pie

http://i91.photobucket.com/albums/k284/rosebud03_2006/gossip/pie.jpg

3/4 cup brown sugar
4 Tablespoons cinnamon
A pinch of nutmeg
1 tablespoon melted butter
3 cups granny smith apples, cut into small pieces less than 1"each. (about 5 or 6 medium sized apples)
1 1/2 cups roughly chopped unsalted almonds
1/2 cup (1 stick) butter, cold and cubed
1/4 cup + 1 tablespoon flour

In a small bowl, mix together the brown sugar, cinnamon and nutmeg. Add the melted butter and stir until mixture forms a solid mass. Set aside.

Place your cut apples into a large mixing bowl. Add the almonds and toss until the almonds have combined and begun sticking to the apples. Crumble in the brown sugar mixture. Hand toss until combined. Add in the butter, breaking up the cubes with your fingers and combining them with the apple almond brown sugar mixture.

The mixture should be rough, but throughly mixed. There should be no liquid at the bottom of the bowl, but the mixture shouldn't be dry or crumbly.

Sprinkle the flour over the entire mixture and stir slightly to combine.

Put the filling into an unbaked pate brisee pie crust, and bake for about 30-35 minutes at 375 degrees. Don't forget to wrap the edges of the pie crust with tin foil, or use crust guards for the first 20 minutes of the baking process. The large amount of butter in this recipe gets absorbed and allows the crust to burn a lot faster than a standard pie crust would.

source (http://neverbashfulwithbutter.blogspot.com/2007/05/pie-that-is-truely-never-bashful-with.html)

[Rosebud]

Chez Panisse Gingersnaps

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/gingersnaps.jpg

8 oz salted butter
1 1/4 cup + 2 Tbsp sugar
1/2 tsp vanilla extract/paste
2 small eggs or 1 1/2 large eggs
1/3 C molasses
3 C all-purpose flour
2 1/2 tsp baking soda
2 1/2 tsp cinnamon
2 1/2 tsp ground ginger
1/8 tsp ground black pepper

(Yields about 70 cookies.)

Cream butter until soft. Add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat again. Add molasses and beat until well incorporated.

Sift together the dry ingredients and add into the mixture. Mix until it all just comes together. Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the sides. Press the dough into the bottom of the pan, pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight.

Preheat the oven to 360°F and line a cookie sheet with parchment paper.

Remove dough from the pan and unwrap from one side. Slice the "brick" into very thin slices, no more than 1/10". Place the slices on the cookie sheet (give them a little room, they will expand) and bake for 12 to 15 minutes, until the edges turn brown to dark brown (depending on how cooked and crispy you like them). Turn out on a rack to cool completely.

source (http://chocolateandzucchini.com/archives/2005/02/chez_panisse_gingersnaps.php)

[1MegMeg]

I made this last night and it is amazingly good, with a capital A! :)

Caramel Layer Cake - Cooking Light

Cake:
Cooking spray
1 tablespoon cake flour
1 cup packed light brown sugar
7 tablespoons butter, softened
1/2 cup egg substitute
2 cups cake flour (about 8 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fat-free milk

Frosting:
1/2 cup packed dark brown sugar
3 tablespoons butter
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk

Preheat oven to 350°.
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour. Set aside.

Place 1 cup light brown sugar and 7 tablespoons butter in a large mixing bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute to sugar mixture; beat well. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1 cup milk, beginning and ending with flour mixture.

Spoon batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper; discard. Cool cakes completely on wire rack.

To prepare frosting, combine 1/2 cup dark brown sugar and remaining ingredients in a medium, heavy saucepan over medium heat; bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly.

Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

[Rosebud]

This sounds great for summer. From the new Martha Stewart Living:

Raspberry-Lime Freeze

2 1/2 pints raspberries (about 7 cups)
1 pint raspberry sorbet, softened
1 Tbsp finely grated lime zest, plus more for garnish
1/4 cup fresh lime juice (from 2 or 3 limes)
1 cup vanilla ice cream, softened

Put 5 1/2 cups of raspberries, the sorbet, lime zest and lime juice into a blender. Use a spatula to push down the ingredients. Pulse a few times, then puree until very smooth. Add ice ice cream and puree, stopping and stirring with spatula as needed. Stir in 1 cup raspberries.

Pour mixture into glasses. Garnish with remaining 1/2 cup raspberries adn lime zest. Serve immediately.

[Rosebud]

Giant Chocolate Chip Cookie Cake

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/kids_spring06_giant_choc_ch_l.jpg

4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
6 tablespoons unsalted butter, softened
1 1/2 cups packed light brown sugar
3/4 cup granulated sugar
3 teaspoons pure vanilla extract
2 large eggs, plus 2 egg yolks
3/4 cup heavy cream
3 cups semisweet chocolate chips
40 ounces (5 packages) cream cheese, room temperature
1/2 cup confectioners' sugar

Preheat oven to 350 degrees. Whisk flour, baking soda, and salt in a medium bowl. Put butter and brown and granulated sugars into mixer bowl; mix on medium until pale and fluffy. Mix in vanilla, eggs, and yolks. Reduce speed to low. Add flour mixture in 2 batches, alternating with the cream. Stir in chocolate chips.

For each of the 5 layers, drop 1 level cup batter onto center of a baking sheet lined with parchment (keep unbaked dough refrigerated). Using a small offset spatula, spread into an 8-inch circle. Bake until edges are pale golden brown, about 12 minutes. Remove from oven. Use offset spatula to reshape circle. Return to oven; bake until edges are golden brown, 8 to 10 minutes more. Transfer to wire rack; let cool. Can be stored airtight up to 1 day.

Mix cream cheese and confectioners' sugar in clean mixer bowl on medium-high speed until pale and fluffy. Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or up to 4 hours. Serve at room temperature.

[Rosebud]

Martha Stewart's website has an adorable gallery of cupcake ideas (http://tinyurl.com/357pzk) (with recipes). For example:

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/clown.jpg http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/bug.jpg

Vanilla Cupcakes

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.

Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely. Makes 24. Frost with Swiss Meringue Buttercream (http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=59dbcf06cd80f010VgnVCM1000003d370a0aRCR D&vgnextfmt=default)

[meatpie]

Searching for a non-chocolate, no-pumpkin, non-apple dessert for Thanksgiving.

Plus, this is a great thread. I think I will make the Giant Chocolate Chip Cookie Cake Rosebud posted for Jack's second bday party in Feb. It sounds amazing!!!

[Rosebud]

Hmmm... maybe a cream pie, like a butterscotch pie? Here's a recipe from Food Network:

Butterscotch Pie

For the filling:
2 1/4 cups milk
1 cup heavy cream
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons Scotch whisky
1 1/2 teaspoons pure vanilla extract
1 cup whipped cream, for garnish

For the meringue top:
2 egg whites*
Pinch salt
2 tablespoons sugar

In a large saucepan, combine the milk and cream, and bring to a simmer over medium heat. Immediately turn off the heat and set aside.

In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. (You will smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.)
Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture is not smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.

Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Add the scotch and whisk in.

Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
Turn off the heat and whisk in the vanilla extract. Pour into the pre-baked pie shell and chill, uncovered, at least 2 hours, or overnight.

Preheat oven to 400 degrees F. For the meringue top: Whip whites with the salt to soft peaks, then add sugar and whip until sugar is dissolved and whites are glossy. Spread meringue on top of the slightly cooled pie and bake for 5 minutes until lightly browned (cappuccino colored). Chill until ready to serve.

The recipe for the crust is HERE (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_18074,00.html) if you want to make your own.

[katmg]

meatpie - I make an almond tart for Thanksgiving that is awesome. The recipe is from Williams-Sonoma.

[Rosebud]

Wow, these look amazing:

Peppermint Cookies n' Cream Brownies

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/pcc-brownies.jpg

1 cup butter
6 oz. unsweetened chocolate, chopped
3 cups sugar
1/2 tsp salt
2 tsp vanilla extract
4 large eggs, room temperature
1 2/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
3 cups roughly chopped peppermint Oreo-type cookies (approx 18)

Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.

In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in peppermint oreo cookies and pour batter into prepared pan. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.

Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter. Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.

Makes 36 brownies
source (http://bakingbites.com/2007/12/peppermint-cookies-n-cream-brownies/)

[imagirliegirl]

I love Tres Leches cake! I used to work with a lady who was from Mexico and she would bring us the best food, including this cake. I never thought I would find a recipe that would come close to that cake she made but I did! It's from allrecipes.com and it's delicious.

3/4 cup butter, softened
1 1/2 cups white sugar
9 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
9 egg whites
1 teaspoon cream of tartar

2 cups heavy whipping cream
1 (5 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk

2 cups heavy whipping cream
1 cup white sugar

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks (really important step! I use a stand mixer). Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean (takes me about 40). Allow to cool.

In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That's okay.

Combine the whipped cream (I use the heavy cream, not whipped cream) and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.

[imagirliegirl]

I also got this recipe for Oatmeal Chocolate Chip cookies off allrecipes.com (I love that site) and people just rave about it. Sometimes we'll finish off a batch and I'll just make sore because they are so good. I make mine without nuts because I don't really like them. I've also found that adding just a bit more vanilla and brown sugar makes them extra yummy.

* 1 cup butter, softened
* 1 cup packed light brown sugar
* 1/2 cup white sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 3 cups quick-cooking oats
* 1 cup chopped walnuts
* 1 cup semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.

Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completel

[imagirliegirl]

Last one, I swear! These mini cheesecakes are cheap, easy and delicious. I take my Nilla Wafers and ground them up really fine in the food processor. I use about 30 or so if I remember right. It gives it more of a crusty texture instead of just laying the whole cookie. These are great because you can top them with chocolate or fruit. I usually put chocolate syrup and some sort of Hershey's Kiss on top. Brad loves these things. He asks for them all the time.

* 12 vanilla wafers
* 2 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 1 teaspoon vanilla extract
* 2 eggs

Line muffin tin with foil liners. Place 1 vanilla wafer in each liner.

Mix cream cheese, vanilla, and sugar with an electric mixer on medium speed until well blended. Add eggs, and mix well. Pour over wafers, filling 3/4 full.

Bake for 25 minutes at 325 degrees F (165 degrees C). Remove from pan when cool. Chill.

[MollJay]

As easy as can be. I usually omit the frosting, with equally good results.

Best Brownies
Ingredients:
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts(optional)
CREAMY BROWNIE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease 9-inch square baking pan.

2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.

3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.


CREAMY BROWNIE FROSTING

3 tablespoons butter or margarine, softened
3 tablespoons HERSHEY'S Cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 to 2 tablespoons milk

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

[pride&prejudice]

Oreo Ice Cream Cake
1 pint Ice cream (softened)
1 box of Oreo's (crushed)
7 oz caramel syrup
7 oz butterscotch syrup
1 large container Cool Whip

This is for a 9x13 pan, you can adjust for other sizes.
Spread half of the crushed oreos in the pan. Spread the ice cream over this. Mix the two syrups together in a bowl and pour over the ice cream layer. Spread the cool whip over this. Sprinkle the remaining Oreos on top. Stick in the freezer overnight. Take out about 10 minutes prior to serving.

[thompso2]

I don't cook much, but when I do it's usually a dessert. My DH and my parents don't like anyone else's apple crisp, they say mine is the best. Here's an approximation of my recipe:

Apple Crisp

4-6 large apples, coarsely chopped (I prefer Granny Smiths)
2 tsp. cinnamon and sugar (mixed together in whatever proportion you like)
Butter or cooking spray
2/3 c. reg. oats
1/3 c. flour
1/4 cup brown sugar (though white sugar will do)
5-6 tbsp. butter
1 tsp. cinnamon
1/4 tsp. salt

Toss apples lightly with sugar and cinnamon and spoon mixture into a 8 or 9 inch square baking dish (or two oval gratin dishes) coated lightly with butter/cooking spray.

Combine oats, brown sugar, flour, butter, cinnamon and salt, using a pastry blender or two knives, until the mixture is in pea-sized crumbles. Sprinkle evenly over apple mixture and press gently. Bake at 375 for 30-40 minutes or until golden brown. Serve warm.