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Published by Sywille Sotnas

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Published by: Sywille Sotnas on Nov 08, 2011
Copyright:Attribution Non-commercial


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Strawberry Chocolate Mousse Cake

Yield: 12 servings. 1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs 3 tablespoons melted butter or margarine 2 pint baskets California strawberries, stemmed and halved 2 cups (12 ounces) semisweet chocolate chips 1/2 cup water 2 tablespoons light corn syrup 2 1/2 cups whipping cream, divided 1 tablespoon sugar

In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside. Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature. Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours. Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.

Frozen English Toffee Cake Yield: 12 to 16 servings Cake: 1 box (18. Combine cake mix. Remove cakes from pans and cool cakes completely on cooling rack. thawed. Bake for 30 minutes. Sprinkle 1/4 cup of toffee bits over ice cream in each pan. spread ice cream over bottoms of prepared pans. Freeze until ready to serve. softened. Cool cakes in pans on cooling rack for 15 minutes. SKOR 1 container (8-ounce) frozen whipped topping. allowing 3 inches of plastic to hang over sides.25-ounce) devil's food cake mix. Breyers or Edy's 1 bag (10-ounce) English toffee bits. or until well blended. Working quickly. Top with remaining cake layer. Duncan Hines Moist Deluxe 1 1/3 cups water 1/2 cup vegetable oil 3 eggs Ice Cream Filling and Frosting: 1/2 gallon chocolate or vanilla ice cream. Pour batter into prepared pans. remove ice cream from pans. water. . To Assemble and Frost: Cut each cake layer horizontally in half. Divide ice cream equally among pans. or until frozen solid. Peel off plastic and place 1 ice cream circle on each of 3 cake layers. Using rubber spatula. Ice Cream Filling Preparation: Line three 8-inch-round cake pans with plastic wrap. oil. even layers. Butter and flour two 8-inch-round cake pans. or until toothpick inserted into center of cakes comes out clean. Let ice cream cake stand at room temperature for 5 minutes before serving. Frost cake with whipped topping and sprinkle with remaining toffee bits. forming smooth. Stack cake and ice cream layers atop each other on serving platter. and eggs in large bowl. Beat for 2 minutes. Cool Whip Cake Preparation: Preheat oven to 350 degrees. Freeze for 3 hours.

In a small bowl. Gradually add the remaining sugar.Chiffon Valentine Cake Yield: 12 servings. combine 1 cup sugar. In a mixing bowl. flour. heart-shaped pans with waxed paper and grease the paper. beat egg whites until foamy. 1/2 cup baking cocoa 1/2 cup hot water 1-1/4 cups sugar. halved Fresh mint. separated 1/4 cup vegetable oil 1 teaspoon vanilla extract 1/4 teaspoon cream of tartar Frosting: 1-1/2 cups whipping cream 1/4 cup confectioners’ sugar 15 small fresh strawberries. baking soda and salt. beat for 1 minute. stir until smooth. Add cream of tartar. Spread frosting between layers and over top and sides of cake. divided 3/4 cup all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 4 eggs. vanilla and cocoa mixture. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate until serving. cool. Gradually fold into chocolate mixture. optional Line two greased 9-in. beating until soft peaks form. Pour into prepared pans. . In a large mixing bowl. combine cocoa and water until smooth. oil. Bake at 350 F for 18-20 minutes or until top springs back when lightly touched. Garnish with strawberries and mint if desired. set aside. beat cream and confectioners’ sugar. In a small mixing bowl. Add egg yolks. Spoon 1-1/2 cups of frosting into a pastry bag with a star or round tip. carefully remove waxed paper. Pipe a decorative lattice design on cake top and sides.

In bowl. Spread pudding evenly in piecrust. . cool. Cover top of pie with strawberries. Dust lightly with powdered sugar. for dusting Graham Cracker Crust Heat oven to 375 degrees.Classic Strawberry Pie Yield: 8 servings 1 package (3.4 ounces) instant vanilla pudding mix 1 cup skim milk 9-inch graham cracker pie crust: 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/3 cup melted margarine or butter 2 pint baskets California strawberries. In bowl mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted margarine or butter until thoroughly blended. Press crumb mixture firmly onto bottom and side of 9-inch pie plate. Bake in center of oven about 8 minutes until lightly brown. stemmed Powdered sugar. whisk pudding mix and milk 2 minutes. chill 30 minutes. pointed ends up.

Refrigerate leftovers. add margarine and vanilla. . Slice bananas. stir in Eagle® Brand and egg yolks. toasted 2 medium bananas Lemon juice from concentrate Whipped cream. dissolve cornstarch in water. Cook and stir until thickened and bubbly. Top with whipped cream. Cool slightly. Pour filling over bananas. Chill 4 hours or until set. cover. Fold in coconut. Remove from heat. Arrange on bottom of pie crust. whipped In heavy saucepan. dip in lemon juice and drain. Garnish with toasted coconut and sliced bananas if desired.Banana Coconut Cream Pie 1 (6-ounce) pie crust 3 tablespoons cornstarch 1 1/3 cups water 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk) 3 egg yolks. beaten 2 tablespoons margarine or butter 1 teaspoon vanilla extract 1/2 cup flaked coconut.

Swirl together using a knife or skewer. Grease a 9x9 inch baking pan. baking powder. or until the top springs back when touched. Cool.8 ounce) package brownie mix 1 (8 ounce) package cream cheese 1 egg 1/3 cup white sugar Prepare the brownie mix as directed by manufacturer. and salt. softened 2/3 cup white sugar 1/2 cup packed brown sugar 2 egg 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Preheat oven to 350 degrees F (175 degrees C ). eggs. beat together the cream cheese. Brownies will be done when a toothpick inserted comes out clean. and cut into 16 squares. stir into the peanut butter mixture until well blended. . In a medium bowl. Preheat oven to temperature indicated on box. Combine flour. Bake according to manufacturer's instructions. Spread the brownie batter evenly into the prepared pan. Using an electric mixer. Bake for 30 to 35 minutes in preheated oven. egg and sugar until smooth. then cut into bars and serve. cream together peanut butter and margarine. white sugar. Gradually blend in the brown sugar. Grease a 9x13 inch pan.Chewy Peanut Butter Brownies 1/2 cup peanut butter 1/3 cup margarine. and vanilla. Cheesecake Brownies 1 (19. Dollop the cream cheese mixture on top of the brownie batter. mix until fluffy. Cool in the pan.

Grease a 9x13 inch baking pan. Feeling a little nutty? Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool in pan on wire rack. Combine the flour and salt. Stir in flour. Cool on wire rack . softened 1 teaspoon vanilla 1 egg 2 cups Gold Medal whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1 package (12 ounces) semisweet chocolate chips (2 cups) Heat oven to 375 F. melt butter or margarine and chocolate. Bake in oven 30 to 35 minutes. Mix sugars. Remove from heat. Cool slightly. baking soda and salt (dough will be stiff). stirring the mixture constantly. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. remove from cookie sheet. stir into the chocolate mixture. butter. Stir in chocolate chips. and stir the sugar into the chocolate. Whole Wheat Chocolate Chip Cookies 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 cup butter or margarine. vanilla and egg in large bowl. Brownies are done when toothpick inserted into center come out clean.Fudge Brownies 1 cup butter 4 (1 ounce) squares unsweetened chocolate 2 cups white sugar 4 eggs 1 cup all-purpose flour 1 teaspoon vanilla extract 1/2 teaspoon salt 2 cups chopped walnuts Preheat oven to 350 degrees F. Beat in the eggs one at a time. In 3-quart saucepan over very low heat. Fold in the walnuts. Spread the batter evenly into the prepared pan. Allow the mixture to cool slightly. then stir in the vanilla. mixing well after each.

In large mixer bowl. beat Eagle® Brand. Flatten with fork. Place 2 inches apart on un-greased baking sheets.) (NOT evaporated milk) 3/4 to 1 cup peanut butter 1 egg 1 teaspoon vanilla extract 2 cups biscuit baking mix granulated sugar Preheat oven to 350°. Shape dough into 1-inch balls. peanut butter. Store tightly covered at room temperature . Cool. Bake 6 to 8 minutes or until lightly browned (do not over bake). Add biscuit mix. Roll in sugar. egg and vanilla until smooth. Chill at least 1 hour. mix well.Easy Peanut Butter Cookies 1 (14-oz.

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