Posted in Appetizers, Desserts, Fruit on Oct 23rd, 2009
Things Needed
1 small Seedless Melon
Use a vegetable peeler to remove the entire rind, exposing the inner white rind.
Red Jello
Instructions
Slice off the bottom of the melon to create a flat base that will keep it from rolling. Draw squiggly lines that represent the bumps and ridges of the brain. Carve narrow channels along the tracings with [...]
Posted in Desserts, Vegetables on Oct 21st, 2009
Cream together: ½ Cup Butter
1 ½ Cup Sugar
Add: 2 eggs (one at a time)
Mix in:
¾ Cups Milk
½ tsp Baking Soda
1 Cup canned Pumpkin
2 ½ tsp Allspice
3 tsp Baking Powder
2 Cups Flour
Mix thoroughly. Preheat the oven to 375˚F. Fill cupcake cups ¾ full and bake for 20-25 minutes. Cool & frost with cream cheese frosting.
These don’t [...]
2 cups sugar
1 1/2 cup dark Karo syrup
1 cup butter
2 cups cream
Nuts
1 tsp. vanilla
Combine sugar, syrup, butter and 1 cup cream; bring to boil, stirring constantly. Add remaining cream and cook slowly to hard ball stage (260 degrees—candy thermometer)
After adding the last cream, you don’t have to keep stirring. Remove from heat. Add nuts and [...]
1/2 cup egg substitute
2 cups fat-free milk
1/2 cup SPLENDA® Granular
1/2 cup dark raisins
1 1/2 cups cooked white rice
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Preheat oven to 325°F.
In a large bowl, combine egg substitute, milk, SPLENDA® Granular, raisins, [...]
½ CUP BUTTER
1 CUP SUGAR
1 TSP VANILLA
5 EGGS, SEPARATED
1 ½ CUPS FLOUR
1 TSP BAKING POWDER
2 CUPS MILK, WHOLE OR 2 %
14 OZ CAN SWEETENED CONDENSED MILK
12 OZ CAN EVAPORATED MILK
TOPPING:
1 ½ CUPS HEAVY WHIPPING CREAM
1 TSP VANILLA
PREHEAT OVEN TO 350 DEGREES.
CREAM BUTTER AND SUGAR TOGETHER UNTIL FLUFFY. ADD EGG YOLKS ONE AT A TIME; BEAT [...]
Molten chocolate soufflé is one of my favorite desserts to make for company. For all chocolate lovers it is heaven. It tastes great, looks great, tastes great, is inexpensive, tastes great, is relatively easy to make, and did I mention it tastes great?
Anyways here is what you need. The full recipe calls for 8 servings [...]
Posted in Desserts, Sauces & Frostings on Oct 14th, 2009
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1/4 cup red food coloring
1 tsp. vanilla
1 tbsp. cocoa
1 tsp. salt
1 cup buttermilk
2 1/2 cups cake flour, plus 2 Tbsp.
1 tsp. vinegar
1 tsp. soda
Cream shortening and sugar until fluffy. Add eggs and beat. Make a paste of coloring and cocoa; add salt, buttermilk, flour and vanilla.
Mix vinegar and soda, [...]
Posted in Chocolate, Desserts, Sauces & Frostings on Oct 13th, 2009
12 tablespoons unsalted butter (1 1/2 sticks) at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good un-sweetened cocoa powder
1 1/2 teaspoons [...]
Posted in Brownies & Bars, Chocolate, Desserts, Sauces & Frostings on Oct 13th, 2009
Melt and bring to a boil:
¾ lb. butter or margarine (3 cubes)
4 heaping T. cocoa
1 cup water
Sift together:
2 cups flour
2 cups sugar
Pour the chocolate mixture over the flour mixture and mix. Then add:
½ cup buttermilk
1 tsp. baking soda
2 eggs
1 tsp. vanilla
Bake at 375° for 18 minutes. Using a large cookie sheet/sheet cake pan. Greased.
Add warm [...]
Posted in Desserts on Oct 13th, 2009
350° 1-1 ¼ hours. Cool in pan 15 minutes before removing.
1 cup butter
@ 2 ½ cups flour
½ cup poppy seeds (2 ½ oz.)
1 cup buttermilk
2 tsp. almond extract
4 eggs – separated
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 T. cinnamon
Butter and flour tube pan
In small bowl, mix poppy seeds, buttermilk and extract
Beat [...]