Archive for the ‘Dessert’ Category

Large Mud and Snow Round Muffins

 

Ingredients:

1 roll of Cookie dough (keep frozen)

12 Reeses Cups Frozen

1 package fudge mix (follow directions on package and mix)

1 bag of mini Marshmallows

1 – 12 hole Large Round Muffin tin

Spray Butter

Directions:

Preheat over to 350 degrees.

Coat each round muffin tin with spray butter. Slice 12 pieces of frozen cookie dough and place in bottom of each muffin tin. Place 1 Reeses Cup in each, and spoon 3/4 of the way up with fudge mix.

Bake about 20 minutes. Fill tops with Mini Marshmallows and place back in the oven on broil for a few minutes to allow the Marshmallows to melt and brown slightly!  You can add any Ice Cream Toppings you like. Allow to cool and serve warm!

 

OLD FASHIONED RICE PUDDING

Photo by Carrie Lorentz's

Photo & Recipe By Carrie Lorentz’s We found this awesome recipe on FB!

2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter…
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
Cinnamon
1/2 c. raisins

Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

EARTHQUAKE CAKE

Ingredients:
1 Chocolate Cake Mix (Yellow works great too)
1 C. Coconut (shredded)
1 C. Chopped Nuts (your choice)
1 C. Chocolate Chips (optional)
1 Stick of Butter (softened)
1 8oz. Cream Cheese (softened)
4 C. Powdered Sugar
1 Chocolate or Vanilla Cool Whip (thawed)

2 tablespoons sweetened Cocao (for dusting cake)

Directions:
Grease bottom and sides of a 9 x13 x 2 inch cake pan. Sprinkle coconut, nuts and chocolate chips on bottom of pan.
Make cake as directed on package. Pour gently on top of coconut, etc.
Cream butter and cream cheese; adding one cup of powdered sugar at a time until all powdered sugar is incorporated.
Very carefully spoon this mixture on top of unbaked cake mixture. It won’t spread so just drop it randomly.
Bake at 350* for 1 hour. If your using a convection oven, you may have to adjust the timing. Mine was done in 55 minutes.
When cool, top with Cool Whip of your choice. Dust with Cocoa!

Note: Found this on FB and added Cocoa for dusting the cake, also Yellow works great instead of Chocolate!

 

Pineapple Ring Donuts

Photo coming soon!

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
2 Tablespoons sugar
1/4 teaspoon salt
1 large egg
1 1/4 cups buttermilk
2 cans of Pineapple Rings well drained and patted dry with a paper towel
1 tablespoon Vanilla Extract
Vegetable oil, for frying

In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, sugar and salt. In a separate large bowl, whisk together the eggs, Vanilla Extract and buttermilk and then whisk the egg mixture into the flour mixture just until combined.

Add 3 inches of oil to a large heavy-bottomed pot set over medium heat. Line a sheet tray with paper towels.

When the oil reaches 350°F on your deep-fry thermometer, begin by dipping each Pineapple Ring in the batter, shaking off any excess then carefully lowering it into the oil. Add several to the oil but do not overcrowd the pot. Flip the pineapple rings occasionally so that they brown on all sides then using tongs, transfer them onto the paper towel-lined baking sheet. Repeat the battering and frying process with the remaining apple rings.

Serve  immediately with caramel sauce for dipping.

Recipe inspired by the good folks at:  http://www.justataste.com/ who used Apple Rings, we tested Pineapple Rings and it was a hit!

Party Fruit Salad Plate

fruitsaladsmall
Ingredients:
16 oz sour cream, lite or regular
16 oz cream cheese, lite or regular
1 cup sugar or equal
Couple squirts of pure vanilla
Approx. 4 lbs green seedless grapes
Approx. 4 lbs red seedless grapes
About 4 cups pecans or walnuts
1 small bag of mini Marshmallos
1 quart strawberries
1 red or green apple cubed

Blend cream cheese and sugar together, then, add sour cream and vanilla. Fold in all other ingredients making sure to coat evenly. Save a little fruit and nuts for garnishing.

Homemade Caramel Sauce

EQUIPMENT
2 qt. heavy saucepan
Candy thermometer

INGREDIENTS
14.5 ounces sugar
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
1 cup water
1 cup heavy cream

PROCEDURE
Combine sugar, light corn syrup, cream of tartar and water in the saucepan over high heat and give it a stir. Allow the sugar to dissolve.

When the sugar has dissolved, reach for your candy thermometer and apply as the manufacture suggests. Pretty soon the mixture will reach a boil and the temperature will start increasing.

Turn the heat down to medium once you hit 230 degrees F and in about five minutes, you’ll get close to 300 degrees F. That’s when you can give it a stir.

Once you get to 340 degrees F, turn the heat off and remove the thermometer (be careful, it’ll be hot).

Pour in the heavy cream (stand back because it’ll bubble). Just wait. It’s just the moisture cooking out of the cream. As soon as you can safely approach the cooktop again, return the heat to medium and continue cooking for three minutes.

Remove from heat and let it cool thoroughly before containment. In the fridge it will last about a month.

Hittin’ the Caramel Sauce from Food Network‏!

 By Alten Brown