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| Celtic Radio Community > From Your Kitchen to My Plate > Cakes And Deserts |
| Posted by: Shadows 20-Jan-2004, 10:02 PM |
| Recipe Name: COCOA COLA CAKE Category: CAKES Serves: 12 SOURCE KIM KEEFER (MERCERSBURG, PA.) 2 CUP FLOUR 2 CUP SUGAR 2 STICKS MARGARINE 1 CUP COCOA COLA 1/2 CUP BUTTERMILK 3 Tblsp COCOA 2 EGGS, BEATEN 1 Tsp. BAKING SODA 1 Tsp. VANILLA 1 1/2 CUP MINATURE MARSHMELLOWS COMBINE FLOUR AND SUGAR IN MIXING BOWL. HEAT BUTTER ,COCOA COLA AND COCOA TO BOILING. THEN POUR OVER FLOUR MIXTURE AND MIX TOGETHER THOROUGHLY. ADD BUTTERMILK (I USE REGULAR MILK WITH A SPLASH OF VINEGAR ADDED TO IT.DO THIS WHEN YOU START AND LET IT SIT UNTIL READY TO ADD.) , EGGS, BAKING SODA AND VANILLA. MIX THOROUGHLY. STIR IN MARSHMALLOWS. POUR INTO A GREASED AND FLOURED 9X13 PAN BAKE 350 FOR 30-35 MINUTES. ICE CAKE WHILE HOT! ICING: COMBINE 1/2 CUP BUTTER OR MARGARINE, 3 TBL.COCOA AND 6 TBL COCOA COLA. HEAT TO BOILING. POUR OVER 1 1LB BOX OF POWDERED SUGAR AND BEAT WELL. ADD 1 CUP CHOPPED NUTS (OPTIONAL) |
| Posted by: Shadows 21-Jan-2004, 09:39 PM |
| PEACHES IN WHISKY For those not lucky enough to live where peaches grow on trees and can be picked fresh; condolences. However, by the time you've made this dish, the difference in taste will be undetectable. To your astonishment, no doubt, this is yet another single malt Highland whisky recipe - but it should make your old grandmother ask for seconds! · 8 fresh peaches · 1 cup (8 oz) sugar · 2 cups water · 3 tbsps single malt Highland whisky · cream 1. Soak peaches for 5 minutes in water, skin. 2. Dissolve sugar in 2 cups water, boil. 3. Add peaches, heat gently for 15 minutes. 4. Remove peaches, add whisky to syrup, boil for 5 minutes. 5. Cool, pour over peaches, chill. 6. Serve with whipped cream. Makes 1 dessert per person. |
| Posted by: Shadows 24-Jan-2004, 12:26 PM |
| I have made these with walnuts or cashews in place of the pecans and all turn out very good!!! Recipe Name: PECAN PIES (SMALL) Category: COOKIES Serves: 24 SOURCE ESTHER AKERS (FRIEND IN ST. THOMAS, PA.) 1 Pack 3 OZ. CREAM CHEESE 1 STICK BUTTER OR MARGARINE 1 CUP FLOUR 1 Pinch SALT 1 CUP PECANS (GROUND FINE) 1 EGG 1 Tsp. BUTTER OR MARGARINE 3/4 CUP BROWN SUGAR SHELLS: CREAM TOGETHER FIRST 4 INGREDIENTS. SHAPE INTO APPROXIMATELY 24 BALLS. PRESS INTO MINI MUFFIN PANS TO FORM SHELLS. FILLING: MIX REMAINING INGREDIENTS. PLACE ABOUT 1 TEASPOON INTO EACH SHELL. BAKE 350 FOR 18 MINUTES. |
| Posted by: maggiemahone1 05-Feb-2004, 05:08 PM |
| Almond Coconut Cream Cake 1/3 cup natural sliced almonds 1 pkg. (18.25 oz.) yellow cake mix 3 eggs 1/3 cup oil, preferably canola 1/2 tsp. grated lemon zest 1/4 cup orange liquer, optional 1/4 cup light corn syrup 1 cup apricot preserves 1 container (8 oz.) frozen whipped topping, thawed 1 1/2 cups sweetened , flaked coconut Preheat oven to 350 degrees F. Coat 2 (9")round cake pans with cooking spray. Spread almonds on ungreased baking sheet. Bake until lightened browned, 3-4 minutes. Cool. In food processor process almonds until finely ground, or finely chop by hand. Combine cake mix with almonds, eggs, oil, zest and 1 1/2 cups water. At low speed beat 30 seconds. Increase speed to medium; beat 2 minutes. Divide batter between pans. Bake 25-30 minutes. Combine liquer and corn syrup. Brush half of mixture over hot cake layers. Cool 20 minutes in pans. Remove from pans; invert onto racks. Brush remaining syrup mixture over bottoms of layers. Cool. Horizontally cut each layer in half. Place 1 layer brushed side up on plate; spread with 1/3 cup preserves. Top with second layer brushed side up spread with 1/3 cup preserves. Top with third layer brushed side down; spread with remaining preserves. Top with remaining cake layer brushed side down. Transfer 1 cup whipped topping to pastry bag fitted with large star tip. Spread top and side of cake with remaining topping; press coconut onto side of cake. Pipe remaining topping onto cake top. Makes 16 servings. Per serving: 372 cals.; 3 g protein; 40 grams of fat (6 g. saturated); 40 mg. chol.; 52 g. carbs.; 262 mg sodium; 1 g. fiber; 18 g. sugar Your time in the kitchen: 25 minutes; ready to serve in 2 hours. maggiemahone1 |
| Posted by: maisky 07-Feb-2004, 02:23 PM |
| I can't offer the recipe, but the picture says a lot. The sauce was made from wild black currants on a light cake, both cooked over the campfire. My owner is the cook. |
| Posted by: Herrerano 07-Feb-2004, 03:07 PM | ||
| maisky Posted on Feb 7 2004, 03:23 PM
Maisky, you're really a cat aren't you? Probably one of those orange ones.  Ok, here is my contribution to the realm of desserts and stuff. http://www.geocities.com/commentsfromazuero/page5.html#pumpkin Leo  |
| Posted by: jaynebylak 08-Feb-2004, 03:23 AM |
| CHERRY CHEESE PIE Ingredients 1/4 cup lemon juice 1 T, vanilla flavoring 1 pkg. Philidelphia Cream Cheese 1 can Sweetened Condensed Milk 1 can cherry pie filling 1 9 inch graham cracker pie crust Combine room softened cream cheese and sweetened condensed milk in a mixer. bowl. Add lemon juice and vanilla flavoring to it. Mix till smooth. Pour in crust and chill over night in refrigerator. An hour before you serve it,put cherry filling on top of the base and chill. Once it is chilled you can cut and serve it. You can also add a dollop of whipped cream on top as it is served. Warning...It is very rich in flavor . Jayne |
| Posted by: maggiemahone1 08-Feb-2004, 11:26 AM |
| Cheesecake is my favorite desert. Here is a recipe that I use out of Classic Baking with Hershey's. Fudge Truffle Cheesecake 2 cups (12-oz pkg.) Hershey's Semi-Sweet Chocolate Chips 3 packages (8 oz. each) cream cheese, softened 1 can (14 oz.) sweetened condensed milk 4 eggs 2 teaspoons vanilla extract CHOCOLATE CRUMB CRUST (recipe follows) Heat oven to 300 degrees F. In microwave-safe bowl, place chocolate chips. Microwave at HIGH (100 per cent) 1 1/2 to 2 minutes or until chocolate is melted and smooth when stirred. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chocolate and remaining ingredients; mix well. Pour into prepared CHOCOLATE CRUMB CRUST. Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife loosen cake from side of pan. Cool completely; remove side of pan. Regrigerate before serving Cover, refrigerate leftovers. 10-12 servings. CHOCOLATE CRUMB CRUST: In medium bowl, stir together 1 1/2 cups vanilla wafer crumbs, 1/2 cup powdered sugar, 1/3 cup Hershey's Cocoa and 1/3 cup melted butter or margarine. Press firmly on bottom of 9-inch springform pan. Enjoy! maggiemahone1 |
| Posted by: maggiemahone1 08-Feb-2004, 11:48 AM |
| Classic Baking with Hershey's CHOCOLATE COVERED STRAWBERRIES 2 cups (12-oz pkg.) Hershey Semi-Sweet Chocolate Chips 2 tablespoons shortening (not butter, margarine or oil) Fresh strawberries with stems, rinsed and patted dry Cover tray with wax paper. In medium microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100 percent) 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred; cool slightly. Holding by top, dip 2/3 of each strawberry into chocolate mixture; shake gently to remove excess. Place on prepared tray. Refrigerate until coating is firm, about 30 minutes. Store, covered, in refrigerator. Coats about 5 dozen small strawberries. (About 1 cup coating) maggiemahone1 |
| Posted by: maggiemahone1 08-Feb-2004, 01:07 PM |
| Classic Baking with Hershey's INDOOR S'MORES 6 graham crackers, broken into halves 1 Hershey's Milk Chocolate Bar (1.55 oz.), broken into pieces 3 marshmallows, cut into halves Place 1 graham cracker half on paper towel; center 1 marshmallow half on cracker. Microwave at HIGH (100 percent) 10 to 15 seconds or just until marshmallow begins to puff. Immediately top with 2 pieces milk chocolate bar and graham cracker half; press together gently. Repeat for each serving. Serve immediately. 6 servings maggiemahone1 |
| Posted by: maggiemahone1 10-Feb-2004, 12:28 PM |
| Classic Baking with Hershey's Secret Kiss Cookies 1 cup (2 sticks) butter or margarine, softened 1/2 cup sugar 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 cup finely chopped walnuts 1 package (6 oz.) Hershey Kisses, unwrapped Powdered sugar In large mixer bowl, beat butter, sugar, and vanilla until light and fluffy. Add flour and nuts; beat on low sped of electic mixer until well blended. Cover; refrigerate dough 1 to 2 hours or until firm enough to handle. Heat oven to 375 degrees F. Using approximately 1 tablespoon of dough for each cookie, shape dough around each chocolate piece; roll to make ball. (Be sure to cover each cookie piece completely.) Place on ungreased cookie sheet. Bake 10-12 minutes or until cookies are set but not brown. Cool slightly; remove to wire rack. While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving. About 3 dozen cookies. maggiemahone1 |
| Posted by: barddas 10-Feb-2004, 12:32 PM |
| Sounds Yummy Maggie!!!! It's not Cadbury, but Hershy's will do..  YuMMMMMMMMM |
| Posted by: maggiemahone1 10-Feb-2004, 12:41 PM |
| Classic Baking with Hershey's Chocolate Cheese Brownies 1 cup (2 sticks) butter or margarine, softened and divided 1 package cream cheese (3 oz.) softened 1 cup sugar 1 egg 1 teaspoon vanilla 2 cups (12-oz. package) Hershey's Semi-Sweet Chocolate Chips or Mini Chips Semi-Sweet Chocolate 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 cup chopped walnuts (optional) Heat oven to 350 Degrees F. Grease 13x9x2-inch baking pan. In large mixer bowl, blend 3/4 cup (1 1/2 sticks) butter and cream cheese. Gradually add sugar, beat until light and fluffy. Add egg and vanilla; beat well. In small saucepan over low heat, melt remaining 1/4 cup (1/2 stick) butter and chocolate chips, stirring occasionaly; gradually add to cream cheese mixture, blending well. Stir togther flour and baking powder; blend into chocolate mixture. Stir in nuts, if desired. Spread batter into prepared pan. Bake 30 minutes. Cool completely in pan on wire rack. Cut into bars. About 36 brownies. maggiemahone1 |
| Posted by: maggiemahone1 10-Feb-2004, 12:46 PM | ||
Thank you, Barrdas! I am a chocolaholic! All this week on the Food Network, is Chocolate Week. I get so hungry for chocolate it makes me crazy. They really know how to tempt a person. maggiemahone1 |
| Posted by: freekenny 20-Aug-2004, 12:57 PM | ||
O'siyo Shadow,  well guess I'll just have to keep granny outta the kitchen! I have had peaches in whiskey and it is truly delictable  I have also served the peaches on shortbread or garnished the dish with several gingerbread cookies  Also instead of the whipped cream ever try a dollop of sorbet or yogurt? It is most tasty  ~~Sty-U  |
| Posted by: LilysApple 02-Jul-2005, 11:38 AM |
| Strawberry and Baileys Fool Ingredients: ? 1 pint strawberries, washed and hulled, with 6 reserved ? 2 cups heavy cream ? 1/2 cup Baileys Irish Cream ? confectioners' sugar, for dusting Serves 6 Directions: Undoubtedly, one of the prettiest fruit fools is made with strawberries, and this version adds Baileys Irish Cream for a little zip! The alternating layers of deep colored puréed fruit and the lighter whipped strawberry/cream are a picture-perfect ending to a spring meal. Chill 6 stem glasses while preparing the fruit. In a food processor or blender, purée the strawberries until smooth. In a small bowl, with an electric mixer on high speed, whip the cream until stiff. Add half the strawberry purée and the Baileys to the cream and blend until smooth. Remove glasses from refrigerator and divide the strawberry/cream mix into the bottom quarter of each. Spoon over the fruit purée, and continue to alternate layers of cream with fruit. Slice the reserved strawberries over the top of each glass and sprinkle with confectioners' sugar. |
| Posted by: gaberlunzie 02-Jul-2005, 12:20 PM |
Oh, I have to try this one, especially as it is strawberry season now. Sounds very tasty.  As you used Bailey's...it reminded me of a cheesecake recipe with Irish Whiskey Cream. Irish Whiskey Cream Cheese Cake Ingredients 40g/1¾oz unsalted butter 150g/5oz Oreo cookies, or similar 2 egg, yolks only 40g/1¾oz caster sugar 250g/9oz cream cheese 100g/3¾oz Irish whiskey cream liqueur 2 tsp leaf gelatine 30ml/1fl oz water 1 tsp zest of minneola (or normal orange if not in season) 225g/8oz double cream 50g/2oz dark chocolate, 70% cocoa solids Method 1. Make the cheesecake base:melt the butter in a small saucepan on a low heat. 2. Crush the cookies in a bag using a rolling pin to a medium to fine crumb. Mix the butter with the cookie crumbs ensuring the crumbs are well coated. 3. Place a spring sided 20cm/8in ring mould or 6 individual shaped moulds of choice on a lined flat baking tray. Spoon the buttered crumbs into the mould(s) to form a base and place in the refrigerator to chill. 4. Make the cheesecake filling: place the egg yolks in a medium sized mixing bowl, add the sugar and using a hand whisk or electric whisk, mix to make a sabayon. The mixture should be at a thick ribbon stage to nearly hold its own shape, light coloured and smooth in texture. 5. In a separate bowl beat the cheese until just softened and smooth. Whisk into the egg mixture then add the Irish whiskey cream liqueur and mix until soft. 6. In a shallow dish, cover the gelatine with hot water. Leave to soak for a few minutes until softened, then drain and put into a pan with 2 tbsp/30ml/1fl oz of water. Heat gently, swirling until dissolved. 7. Cool, then whisk into the cheese mixture. Fold in the zest. Whip the double cream to soft peaks and fold in. Pour the mixture on top of the base in the tin and chill for at least 1½ hours. |
| Posted by: Emmet 04-Jul-2005, 10:46 AM |
| Key Lime Rum Cake Cake 1 package yellow cake mix 1 package instant vanilla pudding 4 eggs 1/2 cup butter 1/2 cup rum 1/3 cup water Zest & juice of 1 large or 2 small key limes Glaze 1 stick butter 1/2 cup rum 1 cup dark brown sugar Mojito 3 oz. rum Juice of 1 key lime (or 1 oz. lime juice) 2 tsp. Sugar 2-4 sprigs fresh mint Club soda Make a mojito. Mash the mint and sugar with a splash of club soda in a mixing glass until the sugar dissolves and you smell the mint. Squeeze the lime into the glass, add rum and shake with ice. Strain over ice and top with club soda. Grease heavily and flour a bundt pan. Zest and juice lime(s), add rum to make 1 cup (or however much liquid the directions on the box calles for). Mix in all other ingredients and pour into pan. Bake at 350 for 45 minutes. Poke it with a skewer; if it comes out clean, poke a bunch of holes in it. When the first one's gone, make another mojito, PRN. When cake is almost done, make the glaze. The glaze should be ready at the same time the cake is done. Put sugar and butter in a measuring cup and microvave, stirring occasionally. Be careful it doesn't boil over. Stir thoroughly. At the last possible moment thoroughly stir in rum. slosh a little rum on bottom of cake, particularly crevices and holes, and around sides. Slowly pour glaze around outside of cake pan. Wash glaze down into cake with some more rum and let cool in it's pan before turning out. This is called "Rum Cake" for a very good reason; regardless of what your mother may have told you, less is NOT more. If you didn't use at least 2 cups of rum (including mojitos) in the process, you're either not trying or not having enough fun, and your cake will be woefully inadequate. |
| Posted by: stoirmeil 13-Jul-2005, 10:03 AM |
Lot of alcoholic sweet recipes here  Brownie Balls This was the result of an accident I had once with a very expensive batch of brownies and a rotten old stove with an uneven oven. I used to have to turn the pan halfway through the baking, and once I forgot (getting ready for a Christmas party). Brownies for the party came out half very underdone and half very dry, not quite burnt. It had lots of nuts and fruitcake fruit inside, and I couldn't stand throwing it out. So I mashed the mess up in a big bowl, poured over some tawny port, mushed it in good with my hands, and threw it in the freezer to chill a bit, to handle easier. Took it out, dusted my hands with confectioner's sugar and cocoa powder, and rolled into balls about 1 inch in diameter. (Could have been a little bigger). Pressed a walnut or a cherry into the top of each, dusted with more confectioner's sugar, and arranged on a tray. Went over very big. When I make them now on purpose, I usually just let the brownies get a bit too dry in the oven so they'll take up a lot of port (ruby port works well too. One of my friends reports trying it with just walnuts in the brownies, and kahlua. Sound good -- kind of mocha.) Just use your favorite brownie recipe and whole lots of fruit and nuts. |
| Posted by: Leelee 30-May-2009, 11:10 AM |
Well Summer is almost upon us & the BBQ Potluck Season will soon be in full swing. Here is a tasty dessert that I found in Kraft Kitchen's Mag and plan on bringing to the next potluck. Sounds delish  2 Cups Orange Sorbet or Sherbert, softened 1 Pkg. (250g) Philadelphia Brick Cream Cheese, softened 1 Can (300ml) Sweetened Condensed Milk 1/2 Cup Orange Juice 3 Cups Cool Whip Whipped Topping, thawed 1. Line a 9 x 5-inch loaf pan with foil. Spread Sorbet or Sherbert onto bottom of prepared pan to form even layer. Freeze for 10 minutes. 2. Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and orange juice, beating until blended. Gently stir in Cool Whip. Pour over sorbet in pan. 3. Freeze 3 hours. To unmould, invert pan onto plate, remove foil. Serves 12 |
| Posted by: Leelee 16-Aug-2009, 09:52 AM |
| Ingredients: 2/3 Cup Oreo Baking Crumbs, divided 2 Tbsp. Non-hydrogenated margarine, melted 1 Pkg. (250 g) Philadelphia Brick Cream Cheese, softened 1/2 Cup Kraft Peanut Butter 1/2 Cup Sugar 2 tsp. Vanilla 1-1/2 Cups thawed Cool Whip Whipped Topping 2 Squares Baker's Semi-Sweet Chocolate, melted and cooled Preparation: Mix crumbs and margarine. Reserve 1 Tbsp. crumbs for topping; press remaining onto bottom of foil-lined 9x5-inch loaf pan. Beat cream cheese, peanut butter, sugar and vanilla with mixer until well blended; whisk in Cool Whip. Remove 1/2 cup; place in small bowl. Stir in melted chocolate until well blended; set aside. Spoon half the remaining cream cheese mixture over crust; top with chocolate mixture. Cover with remaining plain cream cheese mixture. Freeze for four (4) hours or until firm. Invert dessert onto plate. Remove foil; invert dessert, crumb-side down, onto serving platter. Sprinkle with reserved crumb mixture. |
| Posted by: Leelee 16-Aug-2009, 09:56 AM |
| Ingredients: 1 Cup Honey Maid Graham Crumbs 1/4 Cup Non-hydrogenated margarine, melted 4 Cups frozen Vanilla Yogurt, softened 3/4 Cup frozen Lemonade Concentrate, thawed 9 Tbsp. thawed Cool Whip Whipped Topping, divided Preparation: Mix crumbs and margarine; press onto bottom of 9-inch square pan. Beat yogurt and lemonade concentrate in large bowl with mixer until well blended; spread onto crust. Freeze for four (4) hours or until firm. Cut into squares. Serve topped with Cool Whip. |
| Posted by: Leelee 16-Aug-2009, 10:02 AM |
| Ingredients: 1-1/4 Cups Oreo Baking Crumbs 1/4 Cup Butter, melted 1 Cup Cool Whip Whipped Topping (Do not thaw.) 6 Squares Baker's Semi-Sweet Chocolate, coarsely chopped . 6 Tbsp. Kraft Pure Red Raspberry Jam, divided 2 Cups fresh Raspberries 1 Tbsp. Water Preparation: Combine baking crumbs and butter; press onto bottom and up side of 9-inch pie plate. Set aside. Microwave chocolate and whipped topping in medium bowl on High for 2 min. or until chocolate is completely melted and mixture is well blended when stirred. Add 2 Tbsp. of the jam; mix well. Pour into crust; cover. Refrigerate at least for four (4) hours. Arrange raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on High 30 sec.; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator. |
| Posted by: Leelee 25-Feb-2012, 11:29 AM |
| 1 Tbsp. Butter 2 Granny Smith Apples, Peeled, Thinly Sliced 1/2 Cup (1/2 of 250 g Tub) Philadelphia Cream Cheese Spread 4 Eggs 1 Tsp. Vanilla 1-1/4 Cups Milk 1/2 Cup Maple Syrup, Divided 7 Cups (275 g) French Bread Cubes (1 inch) Heat oven to 375ºF Melt butter in large skillet on medium-high heat. Add apples; cook 5 to 7 min. or until golden brown, stirring occasionally. Meanwhile, beat cream cheese spread, eggs and vanilla in large bowl with whisk until well blended. Gradually whisk in milk. Reserve 1 Tbsp. syrup; stir remaining syrup into cream cheese mixture. Add bread cubes; stir to evenly coat. Add apples to bread mixture; mix lightly. Pour into 9-inch square baking dish sprayed with cooking spray. Bake 40 min. or until pudding is set in centre and top is golden brown. Drizzle with reserved syrup. Let stand 10 min. before serving. |