You Can Bake! » Dessert Recipes

3 Easy To Make Dessert Recipes For Your Tea Party

Rob — Sun, 27 Dec 2009 17:14:03 +0000

When it comes to hosting a tea party for a few friends, often times we stress over what type of foods to serve. During a party, you want to stick with light finger-style foods such as: tarts, fancy cookies, biscotti, muffins, pastries, cake and scones. My guests have often told me that these 3 recipes that I make for my parties, are their favorites. I like to line my platters or dessert-style serving plates with lace doilies before arranging the food goodies on top. It just makes for a nicer presentation.Tea Time Tassies1 (3 ounce) block cream cheese1/2 cup butter, softened1 cup flourFilling:1 egg1 teaspoon vanilla extract3/4 cup brown sugardash of salt2/3 cup chopped pecans1 tablespoon butter, softenedLet cream cheese and butter soften to room temperature, then blend together. Mix in flour. Chill in refrigerator for 1 hour. Remove and shape into 2 dozen 1-inch balls. Place balls into mini greased muffin cups. Press dough on bottoms and sides of each cup.To make filling: Beat together egg, brown sugar, butter, vanilla and salt until smooth. Divide half of pecan pieces among pastry-lined muffin cups. Add egg mixture, then top with remaining pecan pieces. Bake in a preheated 325 degree oven for 25 minutes. Cool for 10 minutes, then remove from pan.Mini Tea Cake Balls1 cup butter1/2 cup Confectioner’s sugar1 teaspoon vanilla extract2 1/2 cups flour1/4 teaspoon salt3/4 cup chopped nuts (your choice)In a large bowl, cream butter, sugar and vanilla. Add the remaining ingredients and mix until blended. Roll dough into 1-inch balls. Bake in a 350 degree oven on a ungreased cookie sheet for 6-8 minutes or until set. Do not let them get brown. While warm, roll in powdered sugar. After they have cooled, roll the balls in powdered sugar again.Lemon-Butter SnowbarsCrust:1/2 cup butter, softened1 1/3 cups flour1/4 cup granulated sugarFilling:2 eggs3/4 cup granulated sugar2 tablespoons flour1/4 teaspoon baking powder3 tablespoons fresh lemon juiceIn a medium bowl, combine the crust ingredients, blend thoroughly. Pat dough into an ungreased 8″ square baking dish. Bake for 15 minutes or until lightly browned.In a large bowl, combine filling ingredients, blending well. Pour filling over partially baked crust. Bake for 18 minutes or until set. Sprinkle with confectioners sugar and let cool.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
Chicken Recipes

How To Make A Coconut Pound Cake

Rob — Mon, 30 Nov 2009 17:10:01 +0000

If you enjoy coconut and are looking for a delicious dessert cake that you can make and serve all year long, then I think you should try this recipe.What I really like about this pound cake recipe is that it’s moist and not on the dry side like most other recipes. I prefer to use real butter as I am not much of a margarine fan, but you can decide to use either one.Coconut Pound Cake6 eggs1 cup vegetable shortening1/2 cup butter or margarine3 cups granulated sugar1/2 teaspoon almond extract1/2 teaspoon coconut extract3 cups sifted cake flour1 cup cold milk2 cups flaked coconutUsing an egg separator, separate the yolk from the egg whites. Place the egg whites into a large mixing bowl and the yolks into another large mixing bowl. Let your egg whites sit for 15 minutes to warm them up. Preheat oven to 350 degrees. Lightly spray a 10″ round tube cake pan with nonstick cooking spray and set aside. Using an electric mixer, beat the egg yolks at high speed with the shortening and margarine, until creamy and smooth. Gradually add in the granulated sugar, beating until light and fluffy. Stir in the almond and coconut extracts until well blended.At low mixing speed, slowly beat in the flour, milk and flaked coconut until the ingredients are combined. Do not over beat! In your other bowl that contains the egg whites, beat them with an electric mixer until stiff peaks form. Gently fold in the egg whites to the cake batter until all ingredients are combined.Pour batter into your greased tube pan. Bake in a 350 degree oven for 1 hour or until done. Cool cake in the pan for 20 minutes before removing it to cool on a wire rack.

How To Make A Hungarian Coffee Cake Dessert

Rob — Sun, 29 Nov 2009 17:08:25 +0000

This Hungarian coffee cake recipe was given to me 25 years ago by my grandmother who loved to cook and bake. The cake does take some time to make…as you are making it completely from scratch. What I really enjoy about this recipe is the combined sweet and nutty taste. When dissolving the yeast, make sure you use warm (not hot) water. If the water is too hot, you will kill the yeast and won’t get a good rise to your dough.Ingredients:2 cups warm water (not hot)2 packages of dry yeast1/4 cup vegetable shortening1/2 cup granulated sugar2 teaspoons salt1 egg6 1/2 to 7 cups of all-purpose flourIn a large mixing bowl, dissolve both packets of yeast with the warm water and let sit for 1 minute. Add in the vegetable shortening, granulated sugar, salt, egg and half of the all-purpose flour. Mix with a spoon until the dough is smooth, adding enough of the remaining flour to thicken it up until its of a dough consistency. You might have to use your hands.Turn the dough out onto a lightly floured dough board and knead until smooth and elastic. Place dough into a well-greased bowl and cover with a clean cloth. Let it rise until it has doubled in size.Additional Ingredients:1/2 cup butter, melted3/4 cup granulated sugar1 teaspoon ground cinnamon1/2 cup finely chopped nuts2 cups of raisinsIn a small bowl, combined the granulated sugar, cinnamon and finely chopped nuts and set aside.Cut dough into pieces the size of walnuts and shape into small balls. Roll each ball in melted butter, then the cinnamon, sugar and nut mixture. Place one layer of balls so they are barely touching…in a well greased 10″ round tube pan. Sprinkle with a layer of raisins and then add another layer of dough balls; sprinkle with another layer of raisins. Cover the tube pan and let rise for 45 minutes. (You might have to press down on the dough to fit them all into the baking pan).Bake in a preheated 375 degree oven for 35 to 40 minutes or until done. Remove from oven and invert pan so that the butter and sugar mixture runs down over the cake.

How To Make An Apple Cobbler Crumb Pie For Dessert

Rob — Sun, 22 Nov 2009 18:09:01 +0000

My grandmother was great at making homemade pies. As a child, I always looked forward to the fall baking season as we would go to the apple orchard and pick our own apples. Once we would get back home, I would spend hours in the kitchen helping Grandma bake some fresh apple pies.Grandma’s Apple Cobbler Crumb PiePie Ingredients:1 unbaked pie crust (9 to 10 inch)lemon juice6 cups sliced, peeled apples (I use Gala)1 cup granulated sugar2 tablespoons all-purpose flour1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground allspice1 tablespoon butter or margarinePeel, core and slice your apples down and place slices in a large bowl. Sprinkle the slices with a little lemon juice and set aside.In a large bowl combine the granulated sugar, all-purpose flour, ground cinnamon, nutmeg and allspice. Pour this sugar mixture over top of the apple slices and gently stir to coat the slices. Spoon the mixture into a 9 or 10 inch unbaked pie crust. Dot the top with some butter or margarine.Cobbler Crumb Topping Ingredients:1/2 cup granulated sugar1/2 cup all-purpose flour1/4 cup oatmeal1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/2 cup butter or margarineCombine all of the above ingredients together in a large bowl except for the butter. Once they are combined, cut in the butter until the mixture becomes crumbly. Drop mixture on top of the pie filling by the teaspoonful until its completely covered by the topping.Bake in a preheated 350 degree oven for 40 minutes or until the apples are soft and the pie is lightly browned.Serving Suggestions: You can serve your pie warm or cold. We like to serve ours with vanilla ice cream, vanilla yogurt or with some whipped topping.

How to Enjoy Chocolate? With Chocolate Chess Pie and Hoosier’s German Chocolate Pie

Rob — Fri, 20 Nov 2009 17:56:18 +0000

Bring on the chocolate! And bring on the pies, chocolate pies that is! This Hoosier’s German Chocolate Pie combines three of my very favorite ingredients; chocolate, coconut, and sweetened condensed milk. The Chocolate Chess Pie is a wonderfully rich chocolate pie, especially when topped with whipped cream. A maraschino cherry atop the whipped cream would add a special touch.

HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

Melt chocolate with butter over low heat until melted. Remove from the heat and gradually stir in the milk. Mix sugar, cornstarch, salt, eggs, and vanilla together.Gradually blend in the chocolate mixture. Pour the mixture into pie shell. Mix coconut and pecans and sprinkle over filling. Bake at 375 degrees for 45 minutes or until the top is puffed. Filling will be soft but will set while cooling. Cool at least 3 hours before cutting. If the top starts to get too brown during baking, cover loosely with foil during the last 15 minutes of baking.

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter, melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

Place oven rack in the lowest postion and preheat oven to 350 degrees. In a large bowl, mix together the sugar, cocoa and flour until it is lump-free. Stir in the melted butter. Mix the eggs, one at a time, into the sugar mixture; mix until smooth. Stir in the milk and vanilla. Pour the mixture into the baked and cooled pie shell. Bake on the lowest rack of 350 degree oven for 45 to 50 minutes. Cool on a wire rack and garnish with whipped cream. Top whipped cream with maraschino cherries, if desired.

For more “sweets” recipes visit http://ladybugssweettreats.blogspot.com
Chicken Recipes

How To Make A Peaches and Cream Dessert Cake

Rob — Tue, 10 Nov 2009 17:55:07 +0000

If you like cheese cakes and peaches, I think you will enjoy this dessert cake recipe. The cake is very rich and sweet, and made in the 2 layer technique. The first layer is like that of a traditional cake and the second layer is more like a cheese cake. If desired, you can completely omit the cinnamon sugar topping.Layer 1 Ingredients:3/4 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 (3 ounce) box vanilla pudding mix (not instant)3 tablespoons butter, softened1 egg1/2 cup cold milk1 (15 ounce) can of sliced peachesPreheat oven to 350 degrees. Grease the bottom and sides of a deep 10″ round cake pan.In a large mixing bowl, combine all of the above ingredients together (except for the sliced peaches), in the order they are given and beat with an electric mixer for 2 minutes at medium speed. Pour mixture into your prepared baking pan. Drain the juice from your peaches, (reserve the juice for the next step), and layer them on top of the batter.Filling Ingredients:1 (8 ounce) package cream cheese, softened1/2 cup granulated sugar3 tablespoons peach juice (from canned peaches)In a small mixing bowl, combine the above 3 ingredients together and then spoon on top of the batter in the baking pan to within 1″ of the edges.Topping Ingredients:1 tablespoon granulated sugar1/2 teaspoon ground cinnamonCombine the above 2 ingredients together in a small measuring cup and then sprinkle over top of the filling ingredients.Bake in a 350 degree oven for 30 to 35 minutes or until center of the cake is done. Remove from oven to cool on a wire rack.

How to Enjoy Chocolate? With Chocolate Chess Pie and Hoosier’s German Chocolate Pie

Rob — Thu, 05 Nov 2009 17:22:59 +0000

HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter, melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

For more “sweets” recipes visit http://ladybugssweettreats.blogspot.com
Sioux City Real Estate Homes

How to Enjoy Chocolate? With Chocolate Chess Pie and Hoosier’s German Chocolate Pie

Rob — Sat, 31 Oct 2009 17:31:19 +0000

HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter, melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

For more “sweets” recipes visit http://ladybugssweettreats.blogspot.com
Chicken Recipes

How to Enjoy Chocolate? With Chocolate Chess Pie and Hoosier’s German Chocolate Pie

Rob — Mon, 26 Oct 2009 17:24:54 +0000

HOOSIER’S GERMAN CHOCOLATE PIE

This is from an old Indiana Rural Co-op Newsletter

4-oz pkg German Sweet Chocolate

1/4 cup butter

14-oz can sweetened condensed milk

1 1/2 cups sugar

3 tbsp cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla extract

1 9-inch unbaked pie shell

1 1/3 cups shredded coconut

1/2 cup pecans

CHOCOLATE CHESS PIE

1 baked 9-inch pie shell (very lightly browned)

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tbsp all-purpose flour

1/2 cup (1 stick) butter, melted

3 eggs

1/4 cup milk

2 tsp vanilla extract

Whipped cream for garnish

For more “sweets” recipes visit http://ladybugssweettreats.blogspot.com
Loans

How To Make A Creme de Menthe Angel Food Dessert Cake

Rob — Fri, 16 Oct 2009 17:13:42 +0000

Are you looking for a nice dessert cake that will impress your party guests? If so, I got the perfect recipe for you. This Creme de Menthe Cake recipe has been a favorite in my family for the past 10 years. I enjoy making it all year long, but my favorite time of the year to make it is around the holidays.This recipe does take some time to make, but it is well worth your efforts. It will serve 10-14 people depending on how big you cut your slices.Creme de Menthe Angel Food Dessert Cake1 box white angel food cake mix2 1/4 cups miniature marshmallows1/2 cup milk1/4 cup creme de menthe extract1/4 teaspoon salt6-10 drops green food coloring2 cups whipping cream1 ounce block unsweetened chocolate1/4 teaspoon shorteningBake cake as directed on the package; let completely cool. Remove from pan. Split cake to make 3 layers. tip: To split, mark side of cake with wooden picks and cut with a long, thin, serrated knife.In a large saucepan, heat miniature marshmallows and milk together over medium heat for 5 minutes, stirring often, until marshmallows are melted. Remove pan from heat. Cool mixture to room temperature for 25 minutes or until thickened. Stir in the creme de menthe extract, salt and food coloring.In a large bowl beat the whipping cream until stiff. Fold in the marshmallow mixture. Frost each layer of the cake with filling and then use remaining filling to frost the sides of the cake. In a small saucepan, heat the unsweetened chocolate and shortening together until melted. Drizzle melted chocolate on top of the cake and around the edges, allowing it to drip down the sides. Refrigerate cake for 2 hours before serving.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. Shelly enjoys cooking and baking for her family and friends. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
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