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> Cakes And Deserts, for the sweet tooth
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LilysApple 
Posted: 02-Jul-2005, 12:38 PM
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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.




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gaberlunzie 
Posted: 02-Jul-2005, 01:20 PM
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Oh, I have to try this one, especially as it is strawberry season now. Sounds very tasty. smile.gif
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.



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Emmet 
Posted: 04-Jul-2005, 11:46 AM
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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.


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stoirmeil 
Posted: 13-Jul-2005, 11:03 AM
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Lot of alcoholic sweet recipes here laugh.gif

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. biggrin.gif 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.
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Leelee 
Posted: 30-May-2009, 12:10 PM
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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 wink.gif

Frosty Orange Creme Layered Dessert


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


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Leelee 
  Posted: 16-Aug-2009, 10:52 AM
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Chocolate & Peanut Butter Ribbon Dessert


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.
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Leelee 
  Posted: 16-Aug-2009, 10:56 AM
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Frozen Lemonade Squares


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.
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Leelee 
  Posted: 16-Aug-2009, 11:02 AM
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Raspberry Ganache Pie


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.
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Leelee 
Posted: 25-Feb-2012, 12:29 PM
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Creamy Maple Bread Pudding



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.
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