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 Post subject: Desserts
PostPosted: Sun Dec 18, 2011 9:44 pm 
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Joined: Sun Nov 24, 2002 6:48 pm
Posts: 25237
Location: Templetucky, Georgia, USA
Post your recipes and suggestions here.

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 Post subject: Re: Desserts
PostPosted: Mon Dec 19, 2011 12:06 pm 
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Joined: Mon Jul 28, 2008 1:44 pm
Posts: 5673
Location: The Villages, FL; Playa Linda Beach Resort
If you like Reese's Peanut Butter cups, you'll be hooked on these.

PEANUT BUTTER BON BONS


1 Can Ready to use Vanilla Frosting
(Use smooth & creamy, not whipped)

1 Cup Peanut Butter
(You can use, creamy, chunky, Super Chunky – do not
use natural peanut butter)

¼ Cup Butter softened

2 Cups Graham Cracker Crumbs
(Can by purchased as crumbs, if you make you own, be sure
there are no large chunks of cracker)

2 lbs. Melting Chocolate
(Can be purchased in candy store or craft store)

Makes 50 -60 bon bons depending on how large you make them.


In large bowl, combine vanilla frosting, peanut butter and butter with fork until well blended. Stir in graham cracker crumbs one cup at a time, mixing well. (If the mixture is too moist you can gradually add more crumbs, until a “rolling texture” is mixed and ball will stay together).

Form into 1 inch balls (or size you desire). Chill 2 hours. (Can be made and stored in refrigerator day before).

Bring large pot of water to boil. Set bowl over boiling water and melt chocolate. When chocolate is melted, turn off heat. Dip chilled balls into chocolate. Place on cooling rack to dry or you place on waxed paper to dry. You can decorate with sprinkles, chopped nuts, or coconuts before dry. Store bon bons in cool place or refrigerate. If you have leftover chocolate, it can be used to dip cookies, fruit, pretzels etc.

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 Post subject: Re: Desserts
PostPosted: Mon Dec 19, 2011 12:12 pm 
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Joined: Mon Jul 28, 2008 1:44 pm
Posts: 5673
Location: The Villages, FL; Playa Linda Beach Resort
No Bake White Chocolate Pie


4 oz White Chocolate – finely chopped
½ lb Cream Cheese – room temperature
¼ Cup Sugar
1 tsp Vanilla Extract
1/3 Cup Sour Cream
½ Cup Heavy Cream – Chilled
1 Banana – Thinly Sliced
Ready Made Graham Cracker Crust – 9 inches


Warm chocolate in bowl set over pot of simmering water.
Remove from heat when only partially melted; continue
stirring to melt completely.

Beat cream cheese, sugar and vanilla until smooth. Beat in
chocolate, then sour cream.

Whip heavy cream until firm; gently fold into chocolate filling.

Put banana slices in the crust, top with filling and chill at least
2 hours.

Sprinkle with grated dark chocolate before serving.

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 Post subject: Re: Desserts
PostPosted: Mon Dec 19, 2011 12:46 pm 
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Joined: Mon Jul 28, 2008 1:44 pm
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Location: The Villages, FL; Playa Linda Beach Resort
Almond Chocolate Balls


Yield: 75 balls


1 16 oz. boxes confectioners sugar
½ cup (1 stick) butter softened
1 14 oz. can sweetened condensed milk
1 tsp. almond extract
1 14 oz. package shredded coconut
1 ½ cups chopped nuts
1 12 oz. package chocolate chips

Cream together sugar and butter in bowl, add sweetened condensed milk. Stir in almond extract, coconut, and nuts, mix well. Form candy into 1 inch balls. Place on waxed paper and refigerate 3 hours.
Melt chocolate in double boiler, stirring well. Dip each ball in chocolate and place on waxed paper until set.

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 Post subject: Re: Desserts
PostPosted: Mon Dec 19, 2011 12:48 pm 
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Joined: Mon Jul 28, 2008 1:44 pm
Posts: 5673
Location: The Villages, FL; Playa Linda Beach Resort
Pecan Praline Wafers


Preheat oven to 350 degrees

1 cup (4 ounces) chopped pecans
½ cup plus 1 tablespoon all purpose flour
¼ tsp. baking soda
¼ tsp. salt
1 ¼ cups packed light brown sugar
3 tbs plus 2 teaspoons unsalted butter, melted
1 large egg
1 ¼ tsps. vanilla extract


Line several baking sheets with aluminum foil. Grease foil or
coat with non stick spray.

Spread pecans in small baking pan and toast in oven, stirring
occasionally for 5 to 8 minutes or until lightly browned. Do not burn! Place in small bowl and set aside.

In small bowl, stir together flour, baking soda and salt, set aside. In medium bowl, stir together brown sugar and butter until very well blended. Stir in egg and vanilla, mixing well. Stir in flour mixture, then pecans until thoroughly mixed.

Drop dough onto the baking sheets by heaping measuring teaspoonful, spacing at least 3 ½ inches apart to allow for expansion.

Bake cookies one sheet at a time for 7 to 9 minutes or until golden brown all over. Remove from oven, slide foil sheets to cooling rack, Let stand until completely cooled. Carefully peel wafers from foil. If cooled wafers are not crisp or do not easily peel off foil, they are under baked, return to oven
and bake a few minutes more.

Cool thoroughly before storing.

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 Post subject: Re: Desserts
PostPosted: Wed Dec 21, 2011 10:43 pm 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
SLOW COOKER CANDY

1 16oz. jar salted peanuts
1 16oz. jar unsalted peanuts
1 12oz. bag of chocolate chips
4 oz. German Sweet Chocolate Bar - broken up
3 lbs white chocolate (or almond bark)

Put in crock pot in the order given. Cover. Cook on low for 3 hours (up to 4 max), and leave it alone for the whole time. Don't stir until time's up.

After 3 hours or so, stir to mix all together. Cool slightly and drop by teaspoon on waxed paper. Makes about 175 pieces.

This stuff is great! Goes well on a platter of assorted cookies and candies. Also does well in a plastic treat bag on its own.

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 Post subject: Re: Desserts
PostPosted: Wed Dec 21, 2011 10:45 pm 
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Joined: Sun Apr 13, 2003 6:37 pm
Posts: 30196
Location: Upstate NY
~ECLAIR CAKE~


CRUST:
boil 1 cup water, 1 stick of butter in sauce pan, take off stove
add 1 cup flour, mix with mixer, than beat in 4 eggs , one at a time

spread into 9 x 13 baking pan

bake at 400 degrees for 30 minutes


FILLING

2 small boxes instant vanilla pudding
3 cups milk
1- 8 oz. cream cheese (room temp)
Beat until smooth and fluffy.... Put on cool crust

TOPPING

Cool whip - then drizzle with hershey's syrup

Refrigerate!!


Image 8)

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Last edited by ardy. on Fri Sep 07, 2012 2:34 pm, edited 2 times in total.

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 Post subject: Re: Desserts
PostPosted: Wed Dec 21, 2011 10:45 pm 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
Here's another I always make and give away in plastic treat bags or plastic containers. Warning - it's addictive.

WHITE CHOCOLATE PARTY MIX

10oz. mini pretzels
5 c. cheerios
5 c. corn chex
2 c. salted peanuts
1 lb. M&Ms

2 pkgs (12oz ea) vanilla chips
3 Tblsp. veg. oil.

Mix all dry ingredients. Melt chips and oil together. Poor over dry ingredients and mix well. Spread on cookie sheets to harden. Break into pieces. Makes 5 quarts.

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 Post subject: Re: Desserts
PostPosted: Wed Dec 21, 2011 10:51 pm 
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Joined: Sun Apr 13, 2003 6:37 pm
Posts: 30196
Location: Upstate NY
Pistachio Cake

1 box yellow cake mix

1 box instant pistachio pudding
4 eggs

1/2 teaspoon vanilla

1 1/4 cup water

1/4 cup oil

mix all this together till smooth...
put in a bundt cake pan or angle food cake pan...oil and flour pan
bake at 350 for 45 to 50 mins. top brown

Frosting
1 pint heavy cream... beat till stiff

1 regular size cool whip ...............
1 box pistachio instant pudding..... mix dry pudding mix into coolwhip,
make sure it all dissolves, then fold in the whipped up heavy cream. frost cool cake...YUMMO!!!

I've made this with lemon cake mix and lemon pudding so good too!
8)

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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 8:20 am 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
easy pretzel treats.

Place the pretzels on cookie sheet
Place 1 rolo candy on top
bake in oven til chocolate is shiny (300 degrees for a couple minutes)
Press a pecan 1/2 onto the rollo (sort of smooshing it)
Cool before removing.

Kinda like a turtle. So easy and so good!

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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 8:21 am 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
CLASSIC 7 UP POUND CAKE
Makes 1 (10 inch) cake, 12 servings

1/2 lb (2 sticks) unsalted butter, softened
1/2 cup solid vegetable shortening
3 1/2 cups sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon butter-flavored extract
5 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1 1/4 cups 7 Up

Grease and flour a 10 inch tube pan. Heat oven to 300 degrees.

Combine and beat the butter, shortening, 3 cups sugar, vanilla, almond and
butter-flavored extracts in a large mixing bowl, at high speed, until light
and fluffy. Add the eggs, 1 at a time, beating well after each addition.

Stir the flour and salt. Alternately add the flour and 1 cup of the 7 Up to
the butter-sugar mixture, beating well after each addition. Spoon batter to
the prepared tube pan.

Bake at 300 degrees for 1 3/4 to 2 hours or until a tester comes out clean.
Let cool in pan on a wire rack for 10 minutes.

If necessary, run a knife around the inside edge of pan to loosen cake.
Invert onto rack or platter.

Meanwhile, combine the remaining 1/2 cup sugar and 1/4 cup 7 Up in a small
saucepan and bring to a boil. Boil for 2 to 3 minutes or until sugar
dissolves. With a toothpick or skewer, pierce holes over the top of the
cake. Spoon the hot glaze over the cake. Let cool completely.

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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 8:26 am 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
Diet Coke Cake

My sister told me about this cake - she got the recipe from a Jenny Craig Counselor - so easy!

Devils food cake mix - and a can of diet coke/pepsi. That's it!
Mix it up, pour in pan (9x13 or layers), and bake accordingly. I noticed mine didn't take as long as package said.

Once cool, I mixed up chocolate pudding w/ skim milk. I let is soft set for a few minutes, and then spread it over the cake. Then, I topped it w/ a layer of cool whip.

It is very good for a somewhat 'diet cake.' You're saving a lot of fat grams and calories by not using oil or eggs. However, the carbs and sugar is still there - so not a big savings for diabetics.

I also want to try it w/ a yellow or white cake and diet sprite, vanilla pudding, and fresh strawberries.

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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 8:27 am 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
Another easy Diet Cake I tried!

So simple, very light and good.

One box of Angel Food Cake Mix
One full size can of crushed pineapple

THAT'S IT!

Mix the can of pineapple (w/ juice) into the cake mix. Pour into 9x13 baking dish. I used glass, and baked it at 335 degrees. I really don't remember how long - but I know it took longer than I expected. It was browning on top, but the center was still jiggling. I waited til the toothpick came out clean.

After it cooled, I served it w/ cool-whip w/ coconut mixed in. Would be very good in the summer time.

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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 8:28 am 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
A friend sent this recipe to me a few weeks ago, and because I'm completely bored, I decided to make it today. YUM! They're still in the oven, but I tasted the batter. Gonna be good.

BANANA BARS

1/2 cup margarine or butter
1 1/2 cups sugar
2 eggs
3/4 cup sour cream
2 bananas, mashed
2 cups flour
1 tsp. soda
1 tsp. vanilla
1 tsp. salt

Mix ingredients and bake at 375 for 25 minutes. 9x13 pan


FROSTING

3 cups powdered sugar
3 tsp. sour cream
1/2 cup margarine or butter
1 tsp. vanilla
2 tsp. milk

mix and frost cooled bars.

I didn't have enough sour cream, so I cut the recipe in 1/2 and am baking them in an 8x8 glass pan.

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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 8:31 am 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
No-bake cookies (some call these Boiled Cookies)

2 cups sugar
3 cups quick oats
1 stick butter/marg
1/2 cup peanut butter
1/2 cup milk
1/4 tsp salt
1 tsp vanilla
2 tablespoons cocoa

Boil milk, sugar, butter, and cocoa for one minute to hard boil. Take off heat and add rest of ingredients. Pour out into greased cookie sheet and allow to cool completely. Cut into 2" blocks. Don't allow to overcook as it will be crumbly. I think you can also drop them in cookie form.

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