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Post by SAR01 on Mar 18, 2024 16:44:09 GMT -5
Famous French Apple Cake
Ingredients
1 stick unsalted butter, room temperature, plus more, to taste, for greasing the pan 1 cup all-purpose flour, spooned and leveled 1 teaspoon baking powder 1/4 teaspoon salt 2/3 cup plus 1 tablespoon granulated sugar, divided 2 large eggs 1 teaspoon vanilla extract 3 tablespoons dark rum 2 baking apples, peeled and cored, cut into 1/2-inch cubes confectioners' sugar, optional, to taste, for topping
Directions
Step 1 -Adjust the oven rack to the middle position.
Step 2 -Preheat the oven to 350 degrees F.
Step 3 -Using the extra butter, grease a 9-inch springform or regular cake pan. If you are using a regular cake pan, line the bottom with parchment paper and grease it with the extra butter.
Step 4 -In a small bowl, add the flour, the baking powder, and the salt and whisk to combine.
Step 5 -In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add 1 stick of the butter and 2/3 cup of the granulated sugar and beat until light and fluffy, about 3 minutes.
Step 6 -Add the eggs, 1 at a time, beating well and scraping the bowl after each addition.
Step 7 -Add the vanilla and the rum and beat to combine. The batter may look grainy.
Step 8 -Add the flour mixture and mix on low speed until just combined.
Step 9 -Using a rubber spatula, fold in the chopped apples.
Step 10 -Scrape the batter into the prepared pan and even out the top.
Step 11 -Sprinkle the remaining granulated sugar evenly over the top of the batter.
Step 12 -Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 40 minutes.
Step 13 -Allow the cake to cool in the pan on a wire rack.
Step 14 -Run a blunt knife around the edges of the cake.
Step 15 -If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the wire rack and remove the parchment paper before flipping the cake and placing it right-side up on a platter.
Step 16 -Using a fine sieve, dust the cake with the confectioners' sugar.
Step 17 -Serve.
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Post by SAR01 on Mar 20, 2024 16:58:27 GMT -5
Lemon Icebox Pie
Ingredients
For the crust: 14 graham crackers 1 tablespoon granulated sugar 1/8 teaspoon kosher salt 1/2 cup butter, melted For the pie filling: 2 (14-ounce) cans of sweetened condensed milk 4 large egg yolks 3/4 cup lemon juice, freshly squeezed 1/8 teaspoon kosher salt For the whipped cream: 1 cup heavy cream
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -In a food processor, pulse the graham crackers, granulated sugar, and 1/8 of the kosher salt until it resembles fine crumbs, about 20 seconds.
Step 3 -Add the melted butter and pulse to combine.
Step 4 -Using the bottom of a glass or a measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Avoid pressing down too hard.
Step 5 -Bake until the crust begins to brown, about 15 minutes.
Step 6 -Transfer the pie plate to a cooling rack to cool, for about 30 minutes.
Step 7 -Increase the oven temperature to 375 degrees F.
Step 8 -In a medium bowl, whisk the condensed milk and egg yolks until smooth.
Step 9 -Add the lemon juice and the remaining salt and whisk until combined.
Step 10 -Pour the filling into the cooled crust.
Step 11 -Bake until the edges are set and the center is slightly jiggly, for about 20 minutes.
Step 12 -Let the pie cool for 15 minutes.
Step 13 -Refrigerate until set, about 3 hours.
Step 14 -In a large, cold bowl, beat the heavy cream until stiff peaks form.
Step 15 -Pile the whipped cream on the center of the chilled pie.
Step 16 -Serve.
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Post by SAR01 on Mar 21, 2024 20:29:30 GMT -5
Dessert fruit salad
Ingredients
For the salad: 1 (20-ounce) can pineapple chunks, drained 1 (15.25-ounce) can sliced peaches, drained, cut into bite-size pieces 1 (11-ounce) can mandarin oranges, drained 3 bananas, sliced 2 red apples, unpeeled, cut into bite-size pieces For the sauce: 1 cup whole milk, cold 3/4 cup sour cream 1/3 cup orange juice concentrate, thawed 1 (3.4-ounce) package instant vanilla pudding mix
Directions
Step 1 -In a large bowl, combine the pineapple, the peaches, the oranges, the bananas, and the red apples.
Step 2 -In a separate bowl, whisk together the milk, the sour cream, the orange juice concentrate, and the vanilla pudding mix.
Step 3 -Gently fold the sauce into the fruit mixture.
Step 4 -Cover and chill for 3-4 hours.
Step 5 -Serve.
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Post by SAR01 on Mar 21, 2024 20:33:24 GMT -5
Easter Bunny Bark
Ingredients
8 ounces semisweet chocolate, coarsely chopped 8 ounces white chocolate, coarsely chopped 1/3 cup Whoppers® Robin Eggs, crushed 1/3 cup pastel-colored chocolate-coated candies, such as M&M's® 1/3 cup pastel-colored sprinkles
Directions
Step 1 -Line a large baking sheet with parchment paper.
Step 2 -In a microwave-safe bowl, add the semisweet chocolate and heat in the microwave in 20-second intervals, stirring between each interval, until it has melted.
Step 3 -Pour the melted chocolate onto the prepared baking sheet.
Step 4 -Place the baking sheet in the refrigerator and chill the melted chocolate until it no longer looks wet, about 20 minutes.
Step 5 -In a second microwave-safe bowl, add the white chocolate and heat in the microwave in 20-second intervals, stirring between each interval, until it has melted.
Step 6 -Let the melted white chocolate rest in the bowl, about 5-10 minutes.
Step 7 -Evenly spread the melted white chocolate over the chilled semisweet chocolate layer and sprinkle with the crushed Robin Eggs, the chocolate-coated candies, and the sprinkles.
Step 8 -Allow the chocolate bark to sit until it has hardened, about 20-25 minutes in the refrigerator, or about 45 minutes at room temperature.
Step 9 -Break the chocolate bark into pieces and serve.
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Post by SAR01 on Mar 22, 2024 16:02:24 GMT -5
Derby pie
Ingredients
1/2 cup unsalted butter, melted, completely cooled 1 cup sugar 1/2 cup unbleached all-purpose flour 2 large eggs, slightly beaten 1 teaspoon pure vanilla extract 1 cup pecans 1 cup chocolate chips 1 unbaked piecrust
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a large bowl, add the melted butter, the sugar, the flour, the eggs, the vanilla, the pecans, and the chocolate chips and mix together.
Step 3 -Pour the filling mixture into the piecrust.
Step 4 -Bake the pie until it's set, about 40-45 minutes.
Step 5 -Slice and serve.
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Post by SAR01 on Mar 27, 2024 13:30:20 GMT -5
No Bake Strawberry Delight
Ingredients
18 graham crackers, crushed 1/2 cup butter, melted 1 (20-ounce) can crushed pineapple 1 (21-ounce) can strawberry pie filling 4 cups mini marshmallows 1 (16-ounce) container imitation whipped topping, thawed 2 cups frozen strawberries, partially thawed, chopped
Directions
Step 1 -Using a food processor or your hands, mix the graham cracker crumbs and the butter until it has the consistency of wet sand.
Step 2 -Spoon the crumb mixture into the bottom of a 9x13-inch baking dish.
Step 3 -Use the bottom of a drinking glass to press the crumbs into an even layer.
Step 4 -Chill the crust in the fridge for at least 15 minutes.
Step 5 -Strain the excess juice from the pineapple.
Step 6 -In a large mixing bowl, stir the strained pineapple and the strawberry pie filling together.
Step 7 -Add the marshmallows and stir until they are completely coated in the fruit.
Step 8 -Spoon the imitation whipped topping into the bowl and gently fold it into the fruit mixture until combined and it becomes pink in color.
Step 9 -Fold in the partially thawed strawberries.
Step 10 -Scoop the whipped topping fruit mixture onto the chilled crust, gently smoothing it out until even.
Step 11 -Cover the pan tightly and chill in the fridge for at least 4 hours.
Step 12 -Serve!
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Post by SAR01 on Apr 1, 2024 15:09:57 GMT -5
Dessert Ball
Ingredients
For the ball: 8 ounces cream cheese, softened 1/2 cup butter, softened 1 teaspoon vanilla extract 3/4 cup powdered sugar 1/4 cup brown sugar 3/4 cup mini semi-sweet chocolate chips 1/3 cup toffee bits For the topping: 1/2 cup pecans, chopped 1/3 cup mini semi-sweet chocolate chips 1/4 cup toffee bits
Directions
Step 1 -Add the cream cheese, the butter, and the vanilla to a mixing bowl and cream them together with an electric mixer.
Step 2 -Add the powdered sugar and the brown sugar to the cream cheese mixture and mix until all of the ingredients are fully combined.
Step 3 -Add 3/4 cup of the chocolate chips and 1/3 cup of the toffee bits to the cream cheese mixture and stir well.
Step 4 -Cover the bowl and chill the cream cheese mixture for at least 2 hours and up to overnight.
Step 5 -Place the cream cheese mixture on plastic wrap and cover, then gently press on the plastic wrap to shape the mixture into a ball.
Step 6 -Pour the pecans, the remaining chocolate chips, and the remaining toffee bits into a bowl and stir well.
Step 7 -Unwrap the dessert ball and place it in the topping bowl, rolling it around until it is completely coated.
Step 8 -Serve.
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Post by SAR01 on Apr 2, 2024 13:50:54 GMT -5
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Post by SAR01 on Apr 3, 2024 19:14:50 GMT -5
Paradise fruit dip
Ingredients
1 (8-ounce) package cream cheese, softened 1 (7-ounce) jar marshmallow creme 1 (8-ounce) can crushed pineapple, drained 1/2 cup sweetened coconut, shredded assorted fresh fruit, to taste, for serving pound cake, to taste, cubed, for serving
Directions
Step 1 -In a small bowl, use an electric hand mixer to beat the cream cheese and the marshmallow creme together until fluffy.
Step 2 -Fold the pineapple and the coconut into the marshmallow mixture.
Step 3 -Cover the dip mixture and chill until ready to serve.
Step 4 -Serve the dip with the assorted fruit and the cubed pound cake.
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Post by SAR01 on Apr 9, 2024 18:21:26 GMT -5
Strawberry Bliss
Ingredients
For the pastry: 1 cup water 1/2 cup butter, cubed 1 cup all-purpose flour 4 large eggs, room temperature For the icing: 1 (8-ounce) container cream cheese, softened 1/2 cup sugar 5 tablespoons strawberry jam, seedless 3 cups whole milk, cold 1 (5.1-ounce) instant vanilla pudding mix 1/2 cup heavy whipping cream 3 cups fresh strawberries, quartered
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Grease a 15x10x1-inch baking pan.
Step 3 -In a large saucepan, bring the water and butter to a rolling boil.
Step 4 -Add the flour all at once and beat into the butter mixture until blended.
Step 5 -Cook the butter/flour mixture over medium heat, stirring vigorously until it pulls away from the sides of the pan and forms a ball.
Step 6 -Transfer the pot away from the heat; let it stand for 5 minutes.
Step 7 -Add 1 egg at a time to the butter/flour mixture, beating well after each addition.
Step 8 -Continue beating until the mixture is smooth and shiny.
Step 9 -Spread the batter into the prepared baking pan.
Step 10 -Bake until the batter becomes puffed and golden brown (the surface will be uneven), for about 20-25 minutes.
Step 11 -Allow the pastry to completely cool on a wire rack.
Step 12 -While the pastry is cooling, in a large bowl, beat the cream cheese, sugar, and strawberry jam until smooth.
Step 13 -Beat the milk and pudding mix into the cream cheese mixture until smooth.
Step 14 -In a small bowl, beat the heavy whipping cream until stiff peaks form.
Step 15 -Fold the cream cheese mixture into the peaked heavy whipping cream, careful not to knock the air out.
Step 16 -Spread the icing over the cooled pastry.
Step 17 -Chill the icing-covered pastry in the fridge for at least 30 minutes and up to 1 hour.
Step 18 -Sprinkle the strawberries over the icing-covered pastry.
Step 19 -Serve.
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Post by SAR01 on Apr 10, 2024 15:26:54 GMT -5
Ahhhh I used to make this.. same recipe.. mmmmm goood! Split Casserole Ingredients 2 cups graham cracker crumbs 3/4 cup white sugar 1/4 pound butter, melted 2 (8-ounce) packages cream cheese 1 1/2 cups confectioners' sugar 4 bananas, sliced 1 (15-ounce) can crushed pineapple, drained 1 (16-ounce) container frozen whipped topping, thawed 1 (16-ounce) jar maraschino cherries, drained 12 ounces peanuts, crushed Directions Step 1 -In a large bowl, combine the graham cracker crumbs, the white sugar, and the melted butter and mix well. Step 2 -Press the graham cracker mixture into a 9x13-inch cake pan. Step 3 -Refrigerate the crust until it is chilled, about 30 minutes. Step 4 -In a large bowl, add the cream cheese and the confectioners' sugar and use an electric hand mixer to beat until smooth. Step 5 -Spread the cream cheese mixture over the crust. Step 6 -Layer the slices and the crushed pineapple over the cream cheese mixture. Step 7 -Cover the fruit layer with the whipped topping. Step 8 -Top the whipped topping with the cherries and the peanuts. Step 9 -Refrigerate the casserole for at least 1 hour and up to overnight. Step 10 -Serve the casserole chilled.
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Post by SAR01 on Apr 13, 2024 10:49:18 GMT -5
Strawberry/Rhubarb Pie Perfect for spring and summer, this Strawberry-Rhubarb Pie delivers a crave-worthy sweet tart flavor. When both rhubarb and strawberries are in season, this is the pie you have to make! If pie isn’t your thing, we have Strawberry-Rhubarb Soup. For more rhubarb dishes, see our “Best Rhubarb Recipes” page. Ingredients 3 eggs, beaten 2-1/2 cups red rhubarb, 1-inch slices 1-1/4 cups sugar 1-1/2 cups fresh strawberries, sliced 1/4 cup all-purpose flour 1 9-inch pastry crust with lattice top 1/4 teaspoon salt 1 tablespoon butter or margarine 1/2 teaspoon nutmeg Instructions Combine eggs, sugar, flour, salt, and nutmeg; mix well. In a separate bowl, combine rhubarb and strawberries. Line a 9-inch pie plate with pastry; fill with fruit mixture. Then, pour the egg mixture over the fruit. Place pads of butter across the surface. Top with a lattice crust, crimping edge high. Bake at 400 degrees for about 40 minutes. Serve warm with or without a scoop of vanilla ice cream. www.almanac.com/recipe/strawberry-rhubarb-pie?trk_msg=S3GKKVRVG7NKT94H5LGRPSCI1K&trk_contact=5J1JRHJPT93ROOO76HHIICR5LG&trk_module=new&trk_sid=22OCS5PUUOUKVC32QO7CBI9A28&trk_link=QTKRJSTSFQJ43AB89LGIUVD7A4&lctg=C4F374DFD4CD55509533E5343E&utm_source=Listrak&utm_medium=Email&utm_term=Strawberry-Rhubarb+Pie+(read+more)&utm_campaign=Companion+Newsletter&utm_content=Weekly+TSC+
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Post by SAR01 on Apr 13, 2024 11:57:18 GMT -5
Southern Caramel Cake
Ingredients
For the cake: 1 cup (2 sticks) butter 2 cups sugar 4 eggs 3 cups flour, self-rising 1 cup buttermilk 2 teaspoons vanilla For the icing: 2 cups sugar 1 cup buttermilk 1/2 cup shortening 1/2 cup butter 1 teaspoon baking soda
Directions
Step 1 -Begin by preheating the oven to 350 degrees F.
Step 2 -Prepare three 9-inch cake pans by spraying them with non-stick cooking spray.
Step 3 -Cream the butter until fluffy.
Step 4 -Mix in the sugar and cream for 8 minutes.
Step 5 -One at a time, add the eggs. Cream the mixture after each.
Step 6 -Add the flour and buttermilk in 1 cup increments of the flour and 1/2 cup increments for the buttermilk, alternating between the two and beginning and ending with the flour. Mix after every addition.
Step 7 -Add in the vanilla and beat well.
Step 8 -Divide the batter among the pans and bake for about 25-30 minutes.
Step 9 -Turn the cake out of the pans onto cooling racks, allowing them to fully cool.
Step 10 -While the cakes cool, mix together the sugar, buttermilk, shortening, butter, and baking soda in a 3-4 quart cast iron dutch oven on the stovetop over medium heat.
Step 11 -Swirl the pan, consistently moving the ingredients.
Step 12 -Cook the mixture until it reaches 235-245 degrees F on a candy thermometer. It should have a beautiful caramel color that isn't too dark.
Step 13 -Remove the icing from the heat and beat with a wooden spoon until it is ready to spread and has a creamy consistency.
Step 14 -If using a mixer, once the icing has reached 235-245 degrees F, whip the icing until it holds to the whisk.
Step 15 -Ice the cakes with the caramel icing and serve!
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Post by SAR01 on Apr 13, 2024 12:32:24 GMT -5
secret fruit salad
Ingredients
1 pound strawberries, quartered 1 pint blueberries 1 pint raspberries 2 peaches, sliced 2 cups grapes 2 tablespoons vanilla instant pudding mix powder
Directions
Step 1 -In a large bowl, add the strawberries, the blueberries, the raspberries, the peaches, the grapes, and the pudding mix and toss to combine.
Step 2 -Serve.
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Post by SAR01 on Apr 19, 2024 11:24:25 GMT -5
blueberry bundt
Ingredients
3/4 cup butter, softened 1 2/3 cups all-purpose flour, plus more, for dusting the dish 1 3/4 cups granulated sugar 2 eggs, room temperature 1 cup sour cream, room temperature 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 teaspoon salt 2 cups fresh blueberries 1/2 cup brown sugar 1 teaspoon ground cinnamon 3/4 cup walnuts, chopped powdered sugar, to taste, for topping
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease and flour a 9-inch, 10-cup Bundt pan.
Step 3 -In a large mixing bowl, beat the butter and the sugar until light and fluffy, about 2-3 minutes.
Step 4 -Add the eggs to the butter mixture, one at a time, and beat well after each addition. Scrape down the bottom and the sides of the bowl.
Step 5 -Add the sour cream and the vanilla to the butter mixture and mix until combined.
Step 6 -Add the flour, the baking powder, and the salt to the butter mixture and mix just until blended.
Step 7 -Gently fold the blueberries into the batter.
Step 8 -Spoon 1/2 of the batter into the prepared Bundt pan.
Step 9 -In a medium bowl, add the brown sugar, the cinnamon, and the walnuts and stir to combine.
Step 10 -Sprinkle the brown sugar mixture over the batter in the pan.
Step 11 -Spoon the remaining batter over the top of the brown sugar mixture layer and smooth it out.
Step 12 -Bake the cake until a knife inserted into the cake comes out clean with just a few crumbs, about 55 minutes-1 hour 20 minutes.
Step 13 -Allow the cake to cool in the pan for 10 minutes.
Step 14 -Invert the pan onto a cake plate and allow the cake to cool completely.
Step 15 -Dust the cake with the powdered sugar just before serving.
Step 16 -Serve.
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