Desserts

Gosh, I feel like I shouldn't post this thread today considering the theme this week is Eating Healthy. Oh well...Drool Away.

8 oz. frozen raspberries, thawed and drained
juice from 2 lemons
1 C. condensed milk
6 oz. real cream cheese
2 eggs, separated
1 - 9 or 10 in. pie crust, already baked

Beat egg whites separately. Combine all other ingredients and mix until smooth at medium speed. Fold in egg whites. Pour into prepared pie crust and refrigerate for a few hours. Top with whipped cream and some chocolate shavings

Fudgey Chocolate Pudding Cake

1 c flour
2 tsp baking powder
1/2 c milk
1/2 c sugar
1 c hot water
1/4 tsp salt
3 T oil
1 tsp vanilla
1/2 c packed brown sugar
3/4 c sugar
3 T unsweetened cocoa
1/2 c chopped walnuts
3 T unsweetened cocoa

Preheat oven to 350. Combine flour, salt, sugar, baking powder and 3 T cocoa. Add milk, oil, vanilla and nuts. Pour in greased 8x8 square pan and set aside. Mix remaining ingredients. Pour over batter in pan. Bake for 35-40 minutes. Serve warm with ice cream or whipped cream.

Serves 9. http://www.storknotes.com/ubb/smile.gifhttp://www.storknotes.com/ubb/smile.gifhttp://www.storknotes.com/ubb/smile.gif

Not sure if this is breakfast or desert or both.

Chocolate French Toast Sandwiches

Serves 4

4 slices white sandwich bread
2 oz semisweet chocolate bar (thin)
2 eggs
2 T sugar
1/2 c half and half
1 tsp vanilla
2 T butter
confectioner's sugar

Cut each piece of bread into 4 triangles. Break the chocolate into 8 pieces, roughly the same size.

In a medium bowl, whisk together the eggs and sugar. Add the half and half and vanilla. Put the bread in and make sure they are well soaked.

Heat 1T of butter in nonstick skillet. Cook layers, until nicely browned and flip to cook other side. Place the chocolate inbetween 2 slices and cook till golden brown and chocolate is melted. Sprinkle with confectioner's sugar.

Chocolate Peanut Butter Brownies

3/4 c flour
1 T unsweetened cocoa
plus
1 tsp unsweetened cocoa
1 tsp baking powder
3 eggs
1/4 c + 1 T peanut butter
1 tsp vanilla
1 T vegetable oil
1/4 c yogurt
12 tsp sugar

Preheat oven to 350.

In small bowl combine flour, cocoa and baking powder. In another bowl, combine remaining ingredients. Beat on low speed until blended. Hand stir in dry ingredients. Spray an 8" pan with PAM. Pour in batter. Bake 15 minutes. Cool in pan before cutting into squares.

Butterfinger Cookies

1/2 c butter, softened
3/4 c sugar
2/3 c packed brown sugar
2 egg whites
1 1/4 cups chunky peanut butter
1 1/2 tsp vanilla
1 c flour
1/2 tsp baking soda
1/4 tsp salt
5 Butterfinger candy bars (2.1 ounces each), chopped

Preheat oven to 350.

In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1-1/2" balls and place on greased baking sheets.

Bake at 350 degrees for 10-12 minutes or until golden brown. Flatten with spatula and then transfer to wire rack for cooling.

BROWNIE BOTTOMED CHEESECAKE

-----FOR THE BROWNIE BOTTOM-----
8 T butter or margarine, 1 stick
4 oz unsweetened baking chocolate
1 1/2 cups Sugar
2 eggs
1/4 c milk
1 tsp vanilla
1 c flour
1/2 tsp salt


-----FOR THE TOPPING-----
24 oz cream cheese, softened
3/4 c sugar
1 tsp vanilla
3 eggs
1/2 c sour cream

Directions:
Heat oven to 325 degrees. Lightly grease and flour a 9" springform pan. Set aside.


Prepare the cake:
Melt butter and chocolate in 3 qt. heavy saucepan over low heat, stirring constantly; remove from heat and cool mixture to lukewarm. Add sugar and eggs, one at a time, mixing well after each addition. Blend in milk and vanilla. Stir in combined flour and salt, mixing just until blended. Spoon into prepared springform pan, spreading evenly. Bake 25 minutes. Remove cake from oven while you prepare the topping.

Prepare the topping:
Beat cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the sour cream; pour over brownie bottom (filling will almost come to top of pan). Bake 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let cake stand 30 minutes at room temperature before serving.

EASTER CROWN BREAD



To decorate this pretty Easter crown, you will need 5 colored eggs but they must be UNCOOKED. Be sure to use non-toxic dyes as you color them.

3 to 3 1/2 cups all-purpose flour (divided use)
1/4 cup granulated sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk
2 Tablespoons softened butter or margarine
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon anise seed
----------
5 uncooked eggs
Non-toxic egg coloring
Vegetable oil

In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium. Add the eggs and 1/2 cup flour and beat on high for 2 minutes.

Stir in the fruit, nuts, and anise seed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

About 30 minutes before dough has finished rising, color the 5 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly rub them with vegetable oil.

Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). Bake in a 350-degree F. oven for 30 to 35 minutes or until a golden brown. Remove from the baking sheet and cool on a wire rack.
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APPLE WALNUT CRUMB MUFFINS

1/2 cup Toasted wheat germ plus a
Little for dusting the cups
2 cups Unbleached flour
1 tablespoon Baking powder
2 teaspoons Cinnamon
1/2 teaspoon Salt
1 Large egg
1/2 cup Lightly packed brown sugar
1 1/4 cups Milk
1/4 cup Unsalted butter, melted -- or
Flavorless veg. oil
1 Large apple, peeled -- cored
And grated
1 cup Chopped walnuts
1 1/2 cups Oat and brown sugar crumb
Topping (recipe follows)

Butter 12 muffin cups and sprinkle a litle wheat germ into each one. Tap the muffin pan on all sides to spread the wheat germ around. Preheat oven to 400 degrees. In a large bowl, combine the flour, wheat germ, baking powder, cinnamon and salt. Whisk the egg and brown sugar in a seperate bowl. Whisk in the milk. Make a well in the dry ingredients, add the liquid including the melted butter and stir to blend. When a few streaks of dry are still visible, fold in the grated apple and walnuts. Divide the batter evenly among the muffin cups. Scatter a good amount of crumb topping over each muffin and bake for 22 minutes. Cool the muffins in the pan on a rack for 3 minutes, then pop them out and serve hot.
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Double Chocolate Chip Fudge Brownies (Low Fat)

1/2 cup unsweetened applesauce
1 1/2 cup flour
1/3-1/2 cup baking cocoa powder
1/2 tsp. salt
1 egg
2 egg whites
1 1/2 cup sugar
1 tsp. vanilla
1/4 cup mini semisweet chocolate chips

Preheat your oven to 350. In a large bowl, beat the eggs until frothy. Add the sugar, applesauce, and vanilla extract, and stir until the sugar is dissolved. Then combine the flour, cocoa, and salt and add the flour mixture and chocolate chips to the egg mixture. Stir it just until the dry ingredients are moistened. Pour the batter into a 11x7 baking dish coated with nonstick spray. Bake 30 minutes. Cool in the pan on a rack. Enjoy!

Makes 15 bars.

Peanut Butter Crispy Bars


1/2 cup sugar

1/2 cup light corn syrup

2 T. margarine

3/4 cup peanut butter

4 cups crispy rice cereal

Optional: 1 cup (8 oz.) chocolate chips or favorite frosting

Directions:

Combine sugar, corn syrup, and margarine in a large microwave-safe bowl. Microwave on high until the mixture begins to boil (about 1 to 2 minutes). Stir in peanut butter. Stir in cereal until evenly coated.

While warm, spread the mixture into a greased 9 x 13 pan. If desired, melt a cup of chocolate chips and spread over top of bars or spread with your favorite frosting. When cooled, cut into bars and enjoy!

Kahlua Brownies

1/2 cup butter
3 ounces unsweetened baking chocolate
1 1/2 cup sugar
3 eggs
1 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup Kahlua

Heat oven to 350.

Grease an 8 X 8 inch cake pan.

Mix together the flour, baking powder, and salt, and set aside.

In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.

Remove the saucepan from heat, and let cool.

Beat eggs and sugar until light. Mix in:
cooled chocolate mixture
Kahlua
flour mixture

Spread in the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.

Cool slightly, then brush the top with about 1-2 tablespoons of Kahlua. Cut into squares.

Peanut Butter Layered Brownies

Makes 24 servings


BROWNIE LAYER
4 Unsweetened chocolate square
3/4 c Margarine or butter
2 c Sugar
3 Eggs
1 tsp Vanilla
1 c All-purpose flour
1 c Peanuts; chopped

PEANUTBUTTER LAYER
1 c Creamy-style peanut butter
1/2 c Powdered sugar
1 tsp Vanilla

GLAZE
4 Squares semi-sweet chocolate
1/4 c Margarine or butter




Instructions:
Preheat oven to 350~. Microwave unsweetened chocolate and 3/4 c margarine in large microwaveable bowl on HIGH 2 minutes or until margarine is melted. STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. Stir granulated sugar into melted chocolate mixture. Mix in eggs and 1 tsp vanilla until well blended. Stir in flour and peanuts. Spread batter in greased 13x9" pan. Bake for 30-35 minutes or until toothpick inserted in center comes out with fudgey crumbs. DO NOT OVERBAKE! Cool in pan. Mix peanut butter, powdered sugar and 1 tsp vanilla in separate bowl until well blended and smooth. Spread over brownies. Microwave semi-sweet chocolate and 1/4 c margarine in small microwaveable bowl on HIGH for 2 minutes or until margarine is melted. STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. Spread over peanut butter layer. Cool until set. Cut into squares.

Streusel Topped Pumpkin Pie


Traditional pumpkin pie made special with the addition of a delicious streusel topping. Enjoy!

1 (15-ounce) can pumpkin
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 1/4 teaspoon ground cinnamon
1/2 teaspoon, each ground ginger, nutmeg and salt
1 (6-ounce) Keebler Ready Crust Graham Cracker Pie Crust
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 tablespoons cold butter or margarine
3/4 cup chopped walnuts

Preheat oven to 425°. With mixer or wire whisk, beat pumpkin, Eagle Brand, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Pour into crust.

Bake 15 Minutes. Meanwhile, combine sugar, flour and remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in walnuts. Remove crust from oven; reduce oven to 350. Sprinkle streusel mixture over pie.

Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Refrigerate leftovers.

2 cans (8 oz) refrigerated crescent rolls

2 packages (8 oz each) cream cheese, softened

3/4 cup sugar

4 cups strawberries, hulled and sliced

1 egg white, beaten

Fresh strawberries for garnish

Preheat oven to 325. Press the dough from one package of rolls into the bottom of a greased 9 x 13” pan. In a separate bowl, mix cream cheese and sugar until smooth. Spread on dough. With rolling pin, roll out the 2nd package of dough to a rectangle approximately 9 x 11”. Place sliced strawberries on top of cream cheese mixture. Top with rolled dough. Brush with egg white. Sprinkle top with 1 Tablespoon sugar. Bake at 325 for 35 minutes. Serve warm. Makes 24 small or 16 large portions.

Chocolate Mouse Pie

If you like Chocolate Mousse, you'll love this pie! For an extra-decadent treat, try using a chocolate wafer crust in this recipe.

1 (9 inch) pie shell, baked
1 cup semisweet chocolate chips
1/4 cup white sugar
4 tablespoons water
1 teaspoon unflavored gelatin
1 tablespoon instant coffee powder
3 eggs
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
2 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar
1 cup heavy whipping cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Sprinkle the gelatin on top of 2 tablespoons water. Separate the eggs.
In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to tha saucepan, and heat until completely dissolved. Remove pan from heat, and gradually beat in egg yolks. Return to pan to heat. Cook until mixture thickens slightly, stirring constantly. Remove from heat, and stir in 1 teaspoon vanilla. Cool slightly.

While chocolate mixture is cooling, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust. Chill.

To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill several hours or overnight until set. Filling with be a little soft.

Easy Peanut Butter Shortbread Cookies


Make these tasty and easy peanut butter shortbread cookies with a can of frosting and just 3 other ingredients.

* * *

These are so easy, yet so tasty. For variety, you can try other types of frostings.

Ingredients:

1 can vanilla or cream cheese frosting

1 1/2 cup peanut butter

1/4 cup flour

1 egg

1 1/2 cup chopped nuts (optional)

Directions:

Grease a long jelly roll pan. Combine the frosting, peanut butter, flour, and egg at low speed until blended (can mix by hand). Stir in nuts if desired and press into pan. Bake at 325 for 15-20 minutes.

Bittersweet Chocolate Pound Cake



2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups water
2 tablespoons instant coffee granules
3 (2-ounce) bars unsweetened baking chocolate, broken into pieces
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla
3 eggs


Heat oven to 325°F. Grease 10-inch Bundt pan. Set aside.

Combine flour, baking powder and baking soda in small bowl. Set aside.

Bring water and coffee granules to boil in small saucepan; remove from heat. Add 3 bars (6 ounces) baking chocolate; stir until smooth.

Combine sugar, butter and 1 teaspoon vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Increase speed to high. Add eggs; beat 5 minutes. Reduce speed to low; gradually add flour mixture alternately with chocolate mixture until well mixed. Pour into prepared pan.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.

you have to change your title, it reads deserts which are hot sandy areas out west with no water and lots of wind. . the yummy things that you eat are spelled "desserts". the way our english teacher taught us to remember that is the food word has two big whipped cream "s's" in it deSSert.

If you like Chocolate Mousse, you'll love this pie! For an extra-decadent treat, try using a chocolate wafer crust in this recipe.

1 (9 inch) pie shell, baked
1 cup semisweet chocolate chips
1/4 cup white sugar
4 tablespoons water
1 teaspoon unflavored gelatin
1 tablespoon instant coffee powder
3 eggs
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
2 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar
1 cup heavy whipping cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Sprinkle the gelatin on top of 2 tablespoons water. Separate the eggs.
In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to tha saucepan, and heat until completely dissolved. Remove pan from heat, and gradually beat in egg yolks. Return to pan to heat. Cook until mixture thickens slightly, stirring constantly. Remove from heat, and stir in 1 teaspoon vanilla. Cool slightly.

While chocolate mixture is cooling, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust. Chill.

To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill several hours or overnight until set. Filling with be a little soft.
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2/3 c. butter
1 1/3 c. sugar
2 eggs
1 1/2 c. mashed banana
2 3/4 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
1 c. walnuts, chopped

Cream butter and sugar until light and fluffy. Add eggs and banana and beat until well blended. Sift together dry ingredients. Add alternately with sour cream to banana mixture, stirring to just blend. Stir in nuts and spoon into 9x5 inch loaf pan, greased and floured on bottom only.