Ingredients
1 spice cake mix
1 15 oz. can of pumpkin
3/4 cup mini chocolate chips
Instructions
Mix cake mix and pumpkin together in a large bowl. Stir well. Gently add chocolate chips. Drop by rounded teaspoon full onto cookie sheet lightly sprayed with pam. Bake at 350 degrees for 18-23 minutes. Makes 36 cookies.
Source
Lola Farnsworth
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Wednesday, June 10, 2009
Strawberry Delight
Ingredients
White Box Cake
8 oz. cream cheese
2 cups powdered sugar
1/2 pint whipping cream (whipped)
2 boxes of frozen strawberries (I use fresh)
1 package Danish Dessert Topping
Instructions
1. Cook white cake according to instructions.
2. Whip cream cheese and powdered sugar until fluffy.
3. Combine cream cheese mixture with whipping cream.
4. Make Danish dessert and use juice from the strawberries for liquid. Add strawberries to Danish Dessert.
5. Top Cake with creamy mix
6. Top with strawberry mixture
7. Refrigerate. Best if served cold!
Source
Angie Mortenson
White Box Cake
8 oz. cream cheese
2 cups powdered sugar
1/2 pint whipping cream (whipped)
2 boxes of frozen strawberries (I use fresh)
1 package Danish Dessert Topping
Instructions
1. Cook white cake according to instructions.
2. Whip cream cheese and powdered sugar until fluffy.
3. Combine cream cheese mixture with whipping cream.
4. Make Danish dessert and use juice from the strawberries for liquid. Add strawberries to Danish Dessert.
5. Top Cake with creamy mix
6. Top with strawberry mixture
7. Refrigerate. Best if served cold!
Source
Angie Mortenson
Toffee
Ingredients
2 cups sugar
2 cubes margarine
6 Tbs Water
2 cubes Butter
Instructions
Cook on high until 310 degrees on thermometer. Stir continuously. Pour over chopped nuts in buttered pan. Drop chocolate chips over the top. Let candy melt the chocolate and spread. Sprinkle with with finely chopped nuts.
Source
Angie Mortenson
2 cups sugar
2 cubes margarine
6 Tbs Water
2 cubes Butter
Instructions
Cook on high until 310 degrees on thermometer. Stir continuously. Pour over chopped nuts in buttered pan. Drop chocolate chips over the top. Let candy melt the chocolate and spread. Sprinkle with with finely chopped nuts.
Source
Angie Mortenson
Better-than-Almost-Anything Cake
Ingredients
1 box German chocolate cake mix (cooked according to directions)
1 can (14 oz) sweetened condensed milk
1 jar (16-17 oz) caramel
1 8 oz. container frozen whipped topping
1 cup toffee chips or bits or skor bits
Instructions
Bake cake according to directions and then let cool for 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle sweetened condensed milk even over top of cake. Let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread topping over top of cake. Sprinkle with toffee chips or skor bar bits. Store covered in refrigerator.
Source
Betty Crocker
1 box German chocolate cake mix (cooked according to directions)
1 can (14 oz) sweetened condensed milk
1 jar (16-17 oz) caramel
1 8 oz. container frozen whipped topping
1 cup toffee chips or bits or skor bits
Instructions
Bake cake according to directions and then let cool for 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle sweetened condensed milk even over top of cake. Let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread topping over top of cake. Sprinkle with toffee chips or skor bar bits. Store covered in refrigerator.
Source
Betty Crocker
Raised Potato Donuts
Ingredients
1 cup warm water
2 Tb. Dry yeast (pkgs), dissolved in the 1 cup of warm water
1 cup shortening
6 eggs, beaten
4 tsp salt
3 cups milk
1 cup sugar
2 cups mashed potatoes (or instant)
2 tsp. lemon juice
2 tsp. grated lemon rind
½ tsp. nutmeg
12-13 cups flour
Instructions
Combine milk, shortening, salt, sugar, mashed potatoes and heat to lukewarm. Add beaten eggs and yeast. Add 6 cups flour and beat until well blended and smooth. Add lemon juice, rind and nutmeg. Add flour to make soft, but firm dough (firm enough to roll.) Knead until smooth. Cover and let rise until double in bulk (approximately 1 hour.) Punch down and divide dough in half. Roll out 1.2 inch thick and cut with cutter. Cover and allow to rise until double (30-40 minutes.) Fry in deep fat oil and 375 degrees until golden on both sides. Drain on paper towel and dip in prepared glaze, sugar, or chocolate. Use chopsticks to turn. Makes 100 donuts.
Glaze (Thin)
1 ½ cups powdered sugar
1/4 cup warm water (1 tablespoon at a time)
1 tsp vanilla
1/4 tsp. cream of tartar
1 Tb. Karo syrup
Put in bowl. Dip completely. Drip on rack.
Sugar
Put sugar in brown bag. Cool donut first. Then drop in and shake.
Chocolate (Thick)
1 ½ cups powdered sugar
1 Tb. warm water or more
2-3 tsp. cocoa
1 tsp. vanilla
1/4 tsp. cream of tartar
1 Tb. Karo syrup
Dip top only. Optional - add sprinkles.
Source
Susan Tate
1 cup warm water
2 Tb. Dry yeast (pkgs), dissolved in the 1 cup of warm water
1 cup shortening
6 eggs, beaten
4 tsp salt
3 cups milk
1 cup sugar
2 cups mashed potatoes (or instant)
2 tsp. lemon juice
2 tsp. grated lemon rind
½ tsp. nutmeg
12-13 cups flour
Instructions
Combine milk, shortening, salt, sugar, mashed potatoes and heat to lukewarm. Add beaten eggs and yeast. Add 6 cups flour and beat until well blended and smooth. Add lemon juice, rind and nutmeg. Add flour to make soft, but firm dough (firm enough to roll.) Knead until smooth. Cover and let rise until double in bulk (approximately 1 hour.) Punch down and divide dough in half. Roll out 1.2 inch thick and cut with cutter. Cover and allow to rise until double (30-40 minutes.) Fry in deep fat oil and 375 degrees until golden on both sides. Drain on paper towel and dip in prepared glaze, sugar, or chocolate. Use chopsticks to turn. Makes 100 donuts.
Glaze (Thin)
1 ½ cups powdered sugar
1/4 cup warm water (1 tablespoon at a time)
1 tsp vanilla
1/4 tsp. cream of tartar
1 Tb. Karo syrup
Put in bowl. Dip completely. Drip on rack.
Sugar
Put sugar in brown bag. Cool donut first. Then drop in and shake.
Chocolate (Thick)
1 ½ cups powdered sugar
1 Tb. warm water or more
2-3 tsp. cocoa
1 tsp. vanilla
1/4 tsp. cream of tartar
1 Tb. Karo syrup
Dip top only. Optional - add sprinkles.
Source
Susan Tate
Cheesecake
Crust:
1 1/2 graham cracker crumbs
1/4 c powdered sugar
1 tsp. ground allspice
1/3 cup melted butter
Combine. Spread in bottom 9" springform pan, pressing some of the crumbs up side to form a 1" rim
Cheese layer:
2-8 oz pkg. cream cheese, room temperature
2 eggs lightly beaten
2/3 c sugar
2 tsp pure vanilla extract.
Beat cream until soft and creamy. Add eggs, sugar, vanilla, beating until thoroughly creamed and smooth. Pour into crust. Bake 350 deg. oven 25 minutes.
Top with sour cream layer:
1 1/2 cups sour cream
1/4 c sugar
2 tsp. vanilla.
Combine. Spread over cheese layer. Increase temperature to 450 degrees and bake 7 minutes. Cook, then chill. Return to oven. cool, then chill.
1 1/2 graham cracker crumbs
1/4 c powdered sugar
1 tsp. ground allspice
1/3 cup melted butter
Combine. Spread in bottom 9" springform pan, pressing some of the crumbs up side to form a 1" rim
Cheese layer:
2-8 oz pkg. cream cheese, room temperature
2 eggs lightly beaten
2/3 c sugar
2 tsp pure vanilla extract.
Beat cream until soft and creamy. Add eggs, sugar, vanilla, beating until thoroughly creamed and smooth. Pour into crust. Bake 350 deg. oven 25 minutes.
Top with sour cream layer:
1 1/2 cups sour cream
1/4 c sugar
2 tsp. vanilla.
Combine. Spread over cheese layer. Increase temperature to 450 degrees and bake 7 minutes. Cook, then chill. Return to oven. cool, then chill.
Pumpkin Cheesecake
Ingredients
Crust:
8 oz. Gingersnap crumbs
6. oz. Melted butter
Filling:
24 oz. Cream Cheese, softened
1 1/2 cup Sugar
12 oz. (1 1/2 cup) Pumpkin Puree
3 Eggs
2 tsp. Vanilla
2 1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
Topping:
2 cups Sour Cream
1 cup Sugar
Extra Topping:
1 bag Cranberries
Sugar to taste
Instructions:
1) Spray 9-inch springform pan with Pan
2) Combined melted butter and gingersnap crumbs. Press evenly to bottom of pan.
3) Cream the Cream Cheese and Sugar until no lumps remain. Add eggs one at a time. Add vanilla, pumpkin puree, pumpkin pie spice.
4) Pour mixture into pan and bake in a preheated 350 degree oven until done, about 45 minutes. (When done the cake will move uniformly rather in more in the center)
5) While cake is baking combined sour cream and the sugar, set a side until cake is done baking.
6) When cake has finished, remove it from the oven and let it cool for about 2 minutes, or until the center falls slightly.
7) Spread sour cream mixture evenly on top of cake. Return the cake to the oven for 10 minutes.
8) Let cakes cool completely before refrigerating or freezing.
9) Put cranberries in a frying pan with a little bit of water, enough water to make the cranberries float, but not very high. Cook on medium on stove top, berries will pop and get soft, add sugar to taste usually somewhere between 1-1 1/2 cups of sugar.
Substitutions
I use Graham crackers for the gingersnaps sometimes, usually whatever is on sale.Also you can use pumpkin pie spice instead of the cinnamon and ginger.
Source
Jenn Westenskow
Crust:
8 oz. Gingersnap crumbs
6. oz. Melted butter
Filling:
24 oz. Cream Cheese, softened
1 1/2 cup Sugar
12 oz. (1 1/2 cup) Pumpkin Puree
3 Eggs
2 tsp. Vanilla
2 1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
Topping:
2 cups Sour Cream
1 cup Sugar
Extra Topping:
1 bag Cranberries
Sugar to taste
Instructions:
1) Spray 9-inch springform pan with Pan
2) Combined melted butter and gingersnap crumbs. Press evenly to bottom of pan.
3) Cream the Cream Cheese and Sugar until no lumps remain. Add eggs one at a time. Add vanilla, pumpkin puree, pumpkin pie spice.
4) Pour mixture into pan and bake in a preheated 350 degree oven until done, about 45 minutes. (When done the cake will move uniformly rather in more in the center)
5) While cake is baking combined sour cream and the sugar, set a side until cake is done baking.
6) When cake has finished, remove it from the oven and let it cool for about 2 minutes, or until the center falls slightly.
7) Spread sour cream mixture evenly on top of cake. Return the cake to the oven for 10 minutes.
8) Let cakes cool completely before refrigerating or freezing.
9) Put cranberries in a frying pan with a little bit of water, enough water to make the cranberries float, but not very high. Cook on medium on stove top, berries will pop and get soft, add sugar to taste usually somewhere between 1-1 1/2 cups of sugar.
Substitutions
I use Graham crackers for the gingersnaps sometimes, usually whatever is on sale.Also you can use pumpkin pie spice instead of the cinnamon and ginger.
Source
Jenn Westenskow
Texas Sheet Cake
Ingredients
2 cups flour
2 cups sugar
1/2 tsp. salt
1 cup water
3 Tbs. cocoa
2 cubes butter
2 eggs well beaten
1 tsp. baking soda
1/2 cup buttermilk
1 tsp. vanilla
1 tsp. cinnamon
Instructions
In saucepan put butter, water, and cocoa. Bring to a boil and then pour over flour and sugar mixture. Add eggs, soda, buttermilk, and vanilla. Bake on greased Cookie sheet for 20 minutes at 350 degrees.
Prepare icing last five minutes before cake is done and ice cake while it is still warm.
2 cups flour
2 cups sugar
1/2 tsp. salt
1 cup water
3 Tbs. cocoa
2 cubes butter
2 eggs well beaten
1 tsp. baking soda
1/2 cup buttermilk
1 tsp. vanilla
1 tsp. cinnamon
Instructions
In saucepan put butter, water, and cocoa. Bring to a boil and then pour over flour and sugar mixture. Add eggs, soda, buttermilk, and vanilla. Bake on greased Cookie sheet for 20 minutes at 350 degrees.
Prepare icing last five minutes before cake is done and ice cake while it is still warm.
Chocolate Icing
Ingredients
1 cube butter
3 Tbs. cocoa
5 Tbs. milk
4 cups powdered sugar
1/2 cup chopped walnuts
1 tsp. vanilla
Instructions
Mix butter, cocoa, and milk in saucepan. Heat over low heat. Remove and add other ingredients. Mix well and frost as soon as cake is removed from the oven.
Sour Cream Sugar Cookies
Ingredients
1/2 cup shortening
1/2 cup margarine or butter
2 cups sugar
2 eggs
2 tsp. vanilla
5 1/3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 cup sour cream
Instructions
Heat oven to 425 degrees. Mix shortening, butter, sugar, eggs, and vanilla. Blend dry ingredients. Ad to sugar mixture alternately with sour cream. Roll thick and bake 8-10 minutes.
Source
Julie Smith
1/2 cup shortening
1/2 cup margarine or butter
2 cups sugar
2 eggs
2 tsp. vanilla
5 1/3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 cup sour cream
Instructions
Heat oven to 425 degrees. Mix shortening, butter, sugar, eggs, and vanilla. Blend dry ingredients. Ad to sugar mixture alternately with sour cream. Roll thick and bake 8-10 minutes.
Source
Julie Smith
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