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 Post subject: Re: Desserts
PostPosted: Sun Jan 22, 2012 5:28 pm 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
Boston Cream Pie - Made Over



1 pkg. (1.0 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1-1/2 cups cold fat-free milk
1 cup thawed COOL WHIP LITE Whipped Topping, divided
1 prepared round angel food cake (10 oz.), cut horizontally into 3 layers
1 square BAKER'S Semi-Sweet Chocolate, chopped

Make It
BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.

STACK cake layers on serving plate, spreading pudding mixture between layers.

MICROWAVE chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving.

The angel food cake I bought in the store was 15 oz., not 10 - so I just made the other ingredients - bigger too (used 2 pkgs pudding and 3 cups milk - but didn't use the entire mixture on the cake).

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 Post subject: Re: Desserts
PostPosted: Fri Feb 03, 2012 2:18 pm 
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Posts: 15534
Location: Georgia
2 recipes from my grandmother's files, both favorites of her family!

Hot Milk Cake
1 cup milk
1/2 pound butter
5 eggs
2 cups sugar, sifted
1/2 tsp salt
2 cups flour (sifted)
2 tsp baking powder
optional, 1 tsp vanilla

Heat butter/milk til butter is melted, set aside to cool a little. Mix together eggs and sugar. Add salt and flour. Gradually add and mix bulk/butter. Fold in baking powder last. Pour into greased/floured 10" tube pan. Bake at 350 degrees for approx 45 minutes. Ice w/ chocolate icing, below.

Chocolate Pound Cake
1 cup butter, softened
1/2 cup margarine, softened
3 cups sugar
5 eggs
3 cups flour (sifted)
1/2 tsp baking powder
1/2 tsp salt
1/2 cup cocoa
1 cup milk
1 tsp vanilla extract

Cream butter, margarine til smooth; add sugar and beat til light and fluffy. Add eggs, one at a time, beating after each.
Combine dry ingredients, and add to creamed mixture alternating w/ milk/vanilla. Spoon batter (it's thick) into greased/floured 10" tube pan. Bake at 325 for 35 min. Reduce heat to 200 and bake for addl 35-40 min. Cool.
I had to bake mine a lot longer - maybe my oven is off. Ended up turning it back up to 325 and baking another 15 minutes or so. Stuck the pick in to see if it was clean. I remember it being super moist, so I didn't wait til the pick was completely dry/clean. Make sense?

Icing
1-2 Tablespoons butter (I used about 3)
1 tsp vanilla
2 tsp prepared coffee
1-2 Tablespoons milk
Powdered sugar (roughly 1/2 box)
2 Tablespoons cocoa

Heat butter til melted, add vanilla, coffee. Sift together sugar/cocoa; stir into liquid w/ milk as needed. This will be thinner than you're expecting, but it pours over cake and then hardens.

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 Post subject: Re: Desserts
PostPosted: Thu Apr 12, 2012 2:38 pm 
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Joined: Mon Jul 28, 2008 1:44 pm
Posts: 5673
Location: The Villages, FL; Playa Linda Beach Resort
Oreo Cream Cheese Pops

Makes 48 pops


1 8oz. pkg. cream cheese
30 Oreo cookies finely crushed
1 8 oz. pkg. semi sweet chocolate melted
1 cup multi colored sprinkles
1 6 oz. pkg. white chocolate melted
48 Lollipop Sticks

Mix Cream Cheese and Cookie Crumbs until blended. Shape
into 1 inch balls.
Freeze for 10 min. Insert lollipop stick into center of each ball.
Dip 24 balls into semi sweet chocolate; dip top half of ball into sprinkles.
Place in shallow pan lined with wax paper.

Dip remaining 24 balls into white chocolate; dip top half of ball into sprinkles.
Place in shallow pan lined with wax paper.

Refrigerate 1 hour or until firm.

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 Post subject: Re: Desserts
PostPosted: Tue Apr 17, 2012 11:58 am 
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Location: The Villages, FL; Playa Linda Beach Resort
Mini Cheesecakes

Preheat oven to 350

Yield 12 mini cheesecakes


12 Vanilla Cookie Wafers – (Can substitute chocolate wafers)
11 oz. cream cheese softened
¼ cup sugar
1 tsp. vanilla
2 eggs
1 can fruit filling - optional


Line 12 mini muffin pan with paper baking cups.
Place 1 vanilla wafer flat on the bottom of each cup.
Using mixer, beat cream cheese and sugar until
fluffy. Add vanilla and eggs to mixture, beating
until smooth. Fill the baking cup ¾ full. Bake for
20 minutes. Cool in refrigerator for two hours. Serve
plain or top with fruit filling if you like.

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 Post subject: Re: Desserts
PostPosted: Sun Jun 03, 2012 8:41 am 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
TRIPLE CHOCOLATE CHEESECAKE

24 OREO Cookies, crushed (about 2 cups)
2 Tbsp. butter or margarine, melted
1 pkg.(6 squares) BAKER'S White Chocolate, divided
4 pkg.(8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
1/2 tsp. vanilla
3 eggs
3 squares BAKER'S Semi-Sweet Chocolate, divided
1 tub(8 oz.) COOL WHIP Whipped Topping, thawed

Directions
Heat oven to 325ºF.
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. It didn't say to bake it - I put it in for about 5-8 minutes.
Melt 5 white chocolate squares as directed on package; cool slightly.
Beat 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 semi-sweet chocolate squares; cool.
Beat remaining cream cheese and sugar in large bowl until well blended. Add melted semi-sweet chocolate; mix well. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Garnish with chocolate curls from remaining white and semi-sweet chocolates.

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 Post subject: Re: Desserts
PostPosted: Thu Oct 04, 2012 9:03 am 
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Joined: Thu May 13, 2010 11:11 am
Posts: 4967
Location: Upstate New York
Candy bar Trifle

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Bake brownies according to directions. Let cool completely and cut into small squares.

Mix 2 packages of instant pudding - I always use chocolate.

1 tub of Cool Whip or other dessert whipped topping.

20-30 snack size candy bars, cut up. I've used Butterfingers and Peanut butter cups.

Layer the following:

1) Brownies
2) Pudding
3) Cool Whip
4) Candy bars

You can layer any way you want - use cake instead of brownies, fruit instead of
candy bars. :)


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 Post subject: Re: Desserts
PostPosted: Mon Dec 10, 2012 10:58 am 
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http://www.the-girl-who-ate-everything. ... fudge.html

See’s Copycat Fudge


Yield: 50 pieces

Ingredients
3 (12 ounce) packages semi-sweet chocolate chips
1 (7 ounce) container marshmallow cream
1 cup (2 sticks) butter, softened
2 tablespoons vanilla extract
2 cups pecans or walnuts, chopped
4 1/2 cups white sugar
1 (12 ounce) can evaporated milk

Instructions
1.Line a 9x13 baking dish with parchment paper. This makes a full 9x13 pan of fudge so if you want shorter pieces you could use a bigger pan.
2.Place chocolate chips, marshmallow cream, butter, vanilla, and nuts in large bowl. Set aside for later.
3.Pour sugar and evaporated milk in a large pot. You need a larger pot than you think because when the mixture boils is will expand a lot. Bring mixture to a boil and boil briskly for 7 minutes stirring frequently. Remove from heat and pour into the bowl containing the first mixture. Mix until incorporated completely. Pour into prepared pan and refrigerate until set.
4.Slice into squares and serve. You can prepare this ahead of time and freeze if desired.

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 Post subject: Re: Desserts
PostPosted: Mon Dec 10, 2012 12:00 pm 
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Joined: Sat Jan 29, 2005 7:12 pm
Posts: 21342
Location: In Country
BigPapa Fudge:

4 cups of sugar
1 cup of whole milk
1 tsp. imitation vanilla
25 lg. marshmallows-(cut in ½)
1 cup of real butter-that is 3 lb. sticks
13oz. semi sweet chocolate chips
13oz. milk chocolate chips
2oz. Bakers unsweetened chocolate
1 cup pecans(optional)

Mix sugar,milk,butter,vanilla. Bring to boil..( from this point on you will be stirring)
Boil 2 minutes exactly. Turn off heat and add marshmallows. Stir till completely melted.

Add chocolate one type at a time….stirring all the while. Pour into 12x16x1 cake pan.

I cut butter sticks into 3rds..to stir easier. I break up 2oz. Bakers to melt easier.

Takes 20 minutes..start to finish.

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 Post subject: Re: Desserts
PostPosted: Tue Dec 11, 2012 10:00 pm 
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Fannie Mae Fudge (Mom's recipe)

1 cup butter
4 cups sugar
1 cup milk
2 tsp. pure vanilla
1/4 tsp. baking soda
Combine and melt butter. Bring to boil and boil 8 minutes, stirring constantly.
Then remove from heat and add 25 regular size marshmellows and stir them until dissolved....I really stir them quickly...you can cut them up beforehand to help with the disolving.

Then add 1-4 oz. bar German sweet chocolate
and 3-8 oz. Hershey bars...I could only find 7 oz. bars this year so I bought two 1.55 oz. Hershey bars and used them.
Once the marshmellows are dissolved stir in the chocolate. I break the bars up to help the melting...keep stirring briskly.
I then add 1 cup chopped walnuts and stir them in.
Pour into buttered 9X13 cookie sheet.
Cool and cut.

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 Post subject: Re: Desserts
PostPosted: Thu Dec 20, 2012 3:20 pm 
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Pecan Cheesecake Pie

8 oz. cream cheese, softened
1/3 C sugar
1 tsp. vanilla
1 egg
Mix until smooth and pour into unbaked pie crust..(make your own or buy the pre-made Pillsbury crust) regular size pie plate...not deep dish.
Sprinkle on top, 3/4-1 C chopped pecans.

Then mix:
3 eggs
1 C light Karo syrup
1 tsp. vanilla
1/2 C sugar
Beat with mixer until smooth
Gently pour the mixture on top of the chopped pecans
Place whole pecans on top

Bake at 350 degrees for 50-60 minutes or until crust is golden brown.
Regrigerate
Serve cold

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 Post subject: Re: Desserts
PostPosted: Fri Mar 08, 2013 12:12 pm 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
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2 oreos w/ peanutbutter, topped w/ brownie batter. 350 degrees for 20 minutes.

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 Post subject: Re: Desserts
PostPosted: Mon Mar 25, 2013 2:55 pm 
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Joined: Fri Jul 21, 2006 1:32 pm
Posts: 17746
Location: North Huntingdon/Pittsburgh
Pineapple Pudding Cake

RecipePrep:
25 min. Bake: 15 min. + chilling


•1 package (9 ounces) yellow cake mix
•1-1/2 cups cold fat-free milk
•1 package (1 ounce) sugar-free instant vanilla pudding mix
•1 package (8 ounces) fat-free cream cheese
•1 can (20 ounces) unsweetened crushed pineapple, well drained
•1 carton (8 ounces) frozen fat-free whipped topping, thawed
•1/4 cup chopped walnuts, toasted
•20 maraschino cherries, well drained
I'll add coconut on top of the whipped topping.

Directions
•Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.
• Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
• In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving. Yield: 20 servings.

Nutritional Facts 1 piece equals 131 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 217 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.


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 Post subject: Re: Desserts
PostPosted: Sun Apr 21, 2013 1:21 pm 
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Posts: 10104
Location: QUEENS, NY
SUGAR FREE/FLOUR LESS PEANUT BUTTER & JELLY COOKIES

MAKES 24 COOKIES

2 C Natural Peanut Butter - 1g sugar per serving or less
2 C Splenda
2 Eggs
2 Tsp Baking Powder
2 Tblsp water
1 Tsp Vanilla

Sugar Free Preserves - I used Raspberry

Preheat oven 350

In mixing bowl add Splenda, baking powder, eggs, and vanilla and mix with electric mixer until combined. Then add peanut butter and water and mix. Mixture will be very crumbly.

Scoop one tablespoon and make into a ball for each cookie. Use a nonstick cookie sheet (I don't have one, so I used Pam butter spray and it worked well) When all balls are on the cookie sheet use a fork to flatten out. You can end it here if you don't want to use the jelly or you can make a thumbprint and add the preserves in the center before baking.

I baked them for 13-14 minutes. They should be golden brown.

Note....These cookies are crumbly and seem to get less crumbly as they cool. They are also dry especially without the jelly so the jelly does help with the dryness. They are definitely a good sweet tooth fix when dieting low carb or low cal.


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 Post subject: Re: Desserts
PostPosted: Tue Mar 11, 2014 12:19 pm 
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Posts: 16261
Location: Massachusetts
Regina's Almond/Chocolate Chip Biscotti

3 eggs (room temp)
1 C sugar
1 tsp. vanilla
1 ¾ C flour
½ tsp baking powder
Dash of salt
1 C bittersweet or semi-sweet chocolate chips
2 C sliced, slivered or chopped almonds (I like using slivered)

Heat oven to 350º
Combine flour, baking powder & salt (set aside)

Mix 2 eggs & 1 egg yolk (save the 3rd egg white-beat & set aside)
Add sugar & vanilla
Gradually add flour mixture
Fold in chocolate chips & nuts
Knead of floured surface (will be very sticky)
Cut in half & shape into 2 logs (12” x 2 ½”)
Brush w/beaten egg white
Bake 25 mins. At 350º
Remove from oven & cut on diagonal into ½” wide slices
Put back in oven for 10 mins. At 325º

*Note: I also make them without the chocolate chips, in which case I substitute the vanilla with almond extract. The almond ones are great dipped in wine!


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 Post subject: Re: Desserts
PostPosted: Tue Mar 11, 2014 12:20 pm 
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Joined: Fri Jan 07, 2011 11:02 am
Posts: 16261
Location: Massachusetts
Colleenb's Honey Sand Balls

A taste of honey adds a nice twist to the melt-in-the-mouth goodness of
these traditional holiday cookies. So does rolling them twice in powdered sugar.

1 cup butter (not margarine), softened
½ cup sifted powdered sugar
2 Tbsp honey
2 cups all-purpose flour
¾ cup chopped walnuts
1 tsp vanilla
¼ tsp salt
Sifted powdered sugar

Beat together butter, the ½ cup powdered sugar, and honey. Add flour, nuts, vanilla and salt; mix
thoroughly, using hands, if necessary. Shape into 1-inch balls. Place on a greased cookie sheet.
Bake in a 325 oven for 14 to 16 minutes or till the cookies are barely tinged with brown. While
cookies are still warm roll them in powdered sugar. Cool. Roll cookies in powdered sugar again


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