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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 8:39 am 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
Brownie Muffins

1 box devils food cake mix
1 15oz. can of pure pumpkin (not the pie mix)

That's all it calls for, although I feel the need to add about 1/4 cup of water. It's super thick/heavy as you mix the batter. Spoon into greased muffin cups and bake at 350 for approx 20-25 minutes.

They really are good, and cuts way back on fat, calories, and cholesterol. Plus you get some veggie in you. My mom tried it w/ gingerbread cake mix, and I've been told it's good w/ a spice cake mix too.

Makes 12 and about 160 calories each. Oh - you'll need to sort of shape/smooth the batter once in the cups. Bc it's so thick, they don't round out and look pretty.

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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 8:43 am 
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Location: Georgia
German Chocolate Pecan Pie

Crust
1 store bought 9” deep dish or your own recipe. Bake 8 minutes.
Filling:
1 cup firmly packed light brown sugar
½ cup light corn syrup
½ cup dark corn syrup
¼ cup butter, melted
3 large eggs
1.5 tsp vanilla extract
¼ tsp salt
2 cups pecan halves
¾ cup semi sweet chocolate morsels
1.5 cups sweetened flaked coconut
Garnish: whipped cream, chocolate curls, chopped pecans

Bake Pie crust for 8 minutes at 350 degrees.

In a large bowl, combine brown sugar and corn syrups. Add melted butter, eggs, vanilla, and salt; whisk until well combined. Stir in pecans. Sprinkle chocolate chips evenly over bottom of prepared crust. Sprinkle coconut on top of chocolate. Spoon brown sugar mixture on top of coconut. Bake for 1 hour or until middle is set. If necessary cover loosely w/ aluminum foil during last 10 minutes of baking time to prevent excess browning. Cool completely before serving. Garnish w/ whipped cream, chocolate, and pecans if desired. Also good w/ hot fudge sauce and vanilla ice cream.

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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 8:43 am 
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Posts: 15534
Location: Georgia
Cookie Cups
These are great to make in a quick pinch.
Items needed:

miniature cupcake liners
refrigerated cookie dough (peanutbutter or sugar - your choice)
candy (mini reese cups or hershey kisses - your choice)

Line up the cupcake liners on a baking sheet so edges barely touch eachother. Lightly spray w/ Pam.

I really don't know how much dough, but I typically slice the dough in about 1/2-3/4" slices and then divide those into quarters. Put a quarter of each slice in the liner. Bake about 10 minutes (on 350 degree oven) or until their puffy and golden brown. While they're in the oven, unwrap the candy.

As soon as they come out of the oven, push the candy down into the middle of the cookie. The dough will 'wrap' itself all around the candy. Let cool.

I've been making these ever since I started baking in my own houses. So easy, but look really neat. They travel well too.

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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 8:44 am 
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Location: Georgia
I have a batch of these cookies in the oven now. Basically, chocolate chip - but healthier w/ oatmeal instead of full amount of flour. I bet you could sub dried cranberries for the choc chips too.

Crispy Chocolate Chip Cookies

1 cup margarine (I used butter)
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla
1-1/3 cup flour
1 tsp soda
1 tsp salt
12 oz. semi sweet choc chips
1 cup nuts (optional)
2 cups quick oats.

Cream together first 3, then add eggs/vanilla. Stir together dry ingredients and mix in. Stir in choc chips, nuts, and oats. Drop by tsp on greased baking sheet. Bake at 375 for 10-12 minutes or until lightly browned. Makes about 4 dozen

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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 8:47 am 
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Location: Georgia
I saw this recipe picture on the cover of 'Pillsbury Bake-Off Prize Winners" and had to buy the magazine. These are awesome. I made them for Teacher Appreciation week at school, and was stopped at least 5 times by teachers/staff asking for the recipe. Then, they requested I bring them for the 3rd grade party. I finally got around to emailing the recipe to them, so figured I'd post it here too. So easy - and taste awesome!

Chocolate Chip, Oats ‘n Caramel Cookie Squares

1 roll (16.5oz) refrigerated choc chip cookie dough
1 cup quick-cooking oats
2/3 cup caramel topping
5 tablespoons flour
1 tsp vanilla
¾ cup chopped walnuts (or pecans)
1 6oz bag of semisweet choc chips
Heat oven to 350 degrees. In large bowl, break up cookie dough and stir/knead in oats. Reserve ½ cup dough mixture for topping. Press remaining dough in ungreased 9 inch square pan. Form crust. Bake 10-12 minutes or until dough puffs and appears dry.
Meanwhile, in small bowl, mix caramel, flour, and vanilla. Sprinkle walnuts and chips evenly over crust. Drizzle evenly w/ caramel mixture. Crumble reserved ½ cup dough mixture over caramel.
Bake 20-25 minutes longer or until golden brown. Cool 10 minutes, then run knife around sides to loosen bars. Cool completely, then cut into squares when ready to serve. Store covered.

Recipe says bar (16 per pan) has 280 calories and 12 grams fat.

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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 8:51 am 
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Location: Georgia
Peanut Butter-Chocolate Chip Cookies

1 cup sugar
1 cup brown sugar
1 cup butter (two sticks)
1 cup peanut butter (optional)
2 eggs
1.5 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
12 ounces milk-chocolate chips

Place sugar, brown sugar, butter, peanut butter, eggs and vanilla in Bowl. Mix for 30 seconds then beat for 30 seconds. (mix until mixture becomes creamy).
Sift flour, salt and baking soda together. Gradually add flour mixture to sugar mixture on stir speed, about 2 minutes. Increase speed and beat for 30 seconds. Add chocolate chips and stir for 15 seconds.
Drop by teaspoonfuls on greased cookie sheet, 2 inches apart. Bake at 375 for 9 to 11 minutes.

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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 2:03 pm 
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Joined: Tue Nov 26, 2002 7:25 pm
Posts: 36793
Location: Pittsburgh
COLOSSAL CARAMEL APPLE TRIFLE (original recipe)

1 package yellow cake mix, mix as directed (can substitute water with milk)
6 cups cold milk
3 small or 2 large boxes instant vanilla pudding mix
1 tsp apple pie spice
2 cans apple pie filling
1 jar caramel ice cream topping
1½ cups chopped toasted pecans (optional)
1 or 2 (16 oz) thawed cool whip (depends on how much you use, see below

Prepare and bake cake according to package directions, bake in 2 greased 9" round baking pans. Remove from pans to a wire rack to cool.

In a large bowl, whisk milk, pudding mixes and apple pie spice for two minutes Let stand another two minutes until soft-set.

Cut cake if necessary to fit evenly in an eight quart punch bowl. Poke holes in cake with long wooden skewer, gradually pour a third of caramel topping over cake. (Optional~sprinkle ½ cup pecans over), spread with half of pudding mixture. Spoon one can of pie filling over pudding.

Repeat layers. Top with cool whip, save a few apple slices to place on top of cool whip. Drizzle remaining caramel topping over the apples and pecans (it you add them) and cool whip.


How I made it.

1 package yellow cake mix, mix as directed
3 cups cold milk
2 small packages instant vanilla pudding
1 cup raisins, soaked in boiling water with ½ tsp cinnamon for approximately ½ hour
1 jar Smuckers caramel topping
1½ cups chopped pecans
2 cans apple pie filling
1 16 oz Cool Whip

Prepare cake according to package directions. Bake in three 8 or 9" round cake pans, two thin, one thick. You won't need the thick one, either save for later use or make a pineapple upside down cake with it!! Cool completely.

In bowl, beat 3 cups milk and pudding mixes, let sit for about five minutes. Once it is soft set, beat in about one cup Cool Whip.

Trim one cake layer to fit in trifle dish. Poke with skewer and pour caramel topping over it. Spread half of pudding mixture over this. Spread one can apple pie filling over this, making sure you spread some to the sides of the dish so the layers show. Sprinkle with ½ cup raisins, drained, and ½ cup pecans. Repeat layers. Spread cool whip over all, drizzle with more caramel topping. With toothpick, swirl the topping around to look pretty. Sprinkle with remaining chopped nuts. Chill several hours.


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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 2:42 pm 
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Posts: 36793
Location: Pittsburgh
Raspberry Chocolate Bars

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
3/4 cup butter, softened
1 (10 ounce) package frozen raspberries, thawed
1/4 cup orange juice
1 tablespoon cornstarch
3/4 cup mini semi-sweet chocolate chips

Directions:
1. Preheat oven to 350º.
2. Mix the flour, sugar and butter or margarine. Press into the batter of a 13x9 inch ungreased baking pan. Bake for 15 minutes.
3. Mix the raspberries, orange juice, and cornstarch in a 1 quart sauce pan. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Let cool for 10 minutes.
4. Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top.
5. Bake for 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2x1 inch squares.

NOTES: I added ¼ cup baking cocoa to crust to make it more chocolatey.

I used 1 bag regular size chips for second layer.

Of course I made a chocolate glaze for the top, I used baking cocoa, conf. sugar and milk.

I cut into big pieces and served with vanilla ice cream.


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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 4:41 pm 
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Posts: 4837
Fruit Pizza

INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
Blueberries, Strawberries, Raspberries and Blackberries washed and well dried.

DIRECTIONS:


Heat oven to 350°F. Grease sheet pan and spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.

Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.

Arrange fruit over cream cheese.

Refrigerate until chilled, at least 1 hour. Cut into squares. Store in refrigerator.

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 Post subject: Re: Desserts
PostPosted: Thu Dec 22, 2011 11:17 pm 
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Posts: 17746
Location: North Huntingdon/Pittsburgh


Peanut Delight

2/3 cups chopped roasted peanuts (no skins)
1 cup flour
1/2 cup margarine
1/3 cup peanut butter
1 cup powdered sugar
8 oz. package cream cheese
2 cups Cool Whip
2 small packages of chocolate instant pudding
3 cups of milk

First Layer:
2/3 cups chopped peanuts.
1 cup flour
1/2 cup margarine
Blend ingredients and press evenly in a 9x13 inch pan.
Bake at 350 for 20 minutes.

Second Layer:
1/3 cup peanut butter
1 cup powdered sugar
1 8 oz. package cream cheese.
2 cups Cool Whip
Cream peanut butter and cheese
Add powdered sugar and mix well.
Blend in Cool Whip and spread on cooled first layer.

Third Layer:
2 small packages chocolate instant pudding
3 cups milk
Mix chocolate pudding and milk well.
Put on second layer and top with Cool Whip and chopped peanuts.


Keep refrigerated.
Can be frozen too.

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Last edited by Darsflipflops on Fri Dec 23, 2011 9:58 pm, edited 2 times in total.

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 Post subject: Re: Desserts
PostPosted: Fri Dec 23, 2011 9:49 pm 
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Posts: 17746
Location: North Huntingdon/Pittsburgh
Heavens Delight

1 can of pineapple chunks/drained
1 can of mandarin oranges/drained
1/2 jar of cherries.....cut in half
10 oz. bag of mini marshmellows
1/2 cup of coconut
1 cup of walnuts broken up
1 container of cool whip

Mix together and chill.


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Last edited by Darsflipflops on Wed Feb 19, 2014 2:31 pm, edited 6 times in total.

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 Post subject: Re: Desserts
PostPosted: Mon Dec 26, 2011 8:41 pm 
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Location: North Huntingdon/Pittsburgh
Zucchini Bread

3 eggs
2 cups sugar
1 cup vegetable oil
2 1/2 cups grated raw zucchini with skin left on.
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
2 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped walnuts

Beat eggs in bowl. Add sugar, oil, zucchini and vanilla.
Mix well. Combine flour, salt, soda, baking powder and cinnamon.
Add to eggs and zucchini mixture.
Blend well. Add walnuts.
Pour into 2 loaf pans or a bundt pan.
Bake at 350 for 50 minutes or until toothpick comes out dry.

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 Post subject: Re: Desserts
PostPosted: Tue Jan 03, 2012 3:35 pm 
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Location: The Villages, FL; Playa Linda Beach Resort
Snowballs

Makes 30 to 50

Ingredients
2 cups graham cracker crumbs
1 can sweetened condensed milk
1 cup chocolate chips
1 cup coconut

Directions
1. Mix together crumbs, milk and chips until well blended.

2. Roll into 1" balls, then roll in coconut.

3. Repeat till mixture is gone.

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 Post subject: Re: Desserts
PostPosted: Tue Jan 03, 2012 3:40 pm 
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Location: The Villages, FL; Playa Linda Beach Resort
So Easy Eggnog Pound Cake

Preheat oven to 350


1 box Yellow Cake Mix
1 small box Instant Vanilla Pudding
¾ cup Eggnog
¾ cup Vegetable Oil
4 eggs
½ tsp nutmeg
Powdered Sugar for final dusting if desired

On low speed, combine yellow cake mix, vanilla pudding, egg nog and vegetable oil until moistened.

Add eggs and nutmeg and beat for 4 minutes on high speed.

Pour mixture into greased and floured Bundt or Tube Pan.

Bake for 40 – 45 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes then remove from pan.

Cool completely and sprinkle with powdered sugar if desired.

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 Post subject: Re: Desserts
PostPosted: Tue Jan 03, 2012 6:27 pm 
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Here's a family favorite that is easy, looks pretty and tastes good.

Bing Cherry Dessert

1 can dark red, or bing cherries drained (set juice aside)
1 can tidbt pineapple (drained)
1 8 oz. package cream cheese
1 1/2 cups white minature marshmellows
1 cup chopped walnuts (optional) mix some with the dessert and save some to sprinkle on top for garnish.
Mix the softened cream cheese with the cherry juice.

Prepare 1/2 cup whipping cream, whipped or one package of prepared dream whip. (I always use the dream whip)

Add the other ingredients to the cream cheese and cherry mixture and blend well. Fold in whipped cream last and garnish top with remaining walnuts.

One batch will serve 4-6 people. When I take this for a dish for a large group I usually triple it.

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