Recipes

[house cat]

We can start our own online cookbook.

Post your favorite DESSERT recipe here.

[Fla Kitty]

Orange Pineapple Cake - From the Duncan Hines site

Duncan Hine Pineapple cake mix

1 instant vanilla pudding

4 eggs

1 tsp orange zest

1 cup orange juice

bake at 350 in Bundt pan for 40 to 60 min

topping-

1/3 cup sugar + 1/4 cup orange - boil for 3 minutes and brush on cake

or mix juice with powdered sugar for a drizzle

[Mary Bailey]

Cherries in the Snow

16oz cream cheese (room temp)

1.5 c powdered sugar

1t vanilla

1 c milk

24oz Cool Whip (or homemade whipped cream)

2 cans Cherry pie filling

1 lg angel food cake

Lg glass punch bowl

beat cream cheese until creamy,

add milk, powdered sugar, vanilla & Cool Whip ... beat all until smooth Set aside

Divide angel food cake into 4 & tear into pieces

1st layer - 1/4 of cake

2nd layer - 1/4 of cream cheese mixture

3rd layer - 1/2 can cherry pie filling

Repeat layers 4 times.

End with Cherries

refrigerate several hours, best if overnight.

[dfyre]

Toffee Brownies -

Two recipes of your favorite brownies OR two boxes Duncan Hines or Ghirardelli brownie mix prepared according to directions.

Pour half the brownie batter into a greased 13x9"" pan. Lay three Symphony bars (the kind with almonds and toffee) crossways across the batter. Top with remaining batter and sprinkle with a couple handfuls of toffee bits.

Bake at 325 about an hour or until set.

[Beebee2]

We really like this dessert for special occasions. I made it for my daughter's bridesmaids' luncheon and served it with homemade shortbread hearts dipped in chocolate. It's easy and elegant both:

Russian Cream

3/4c sugar
1 envelope unflavored gelatin
1/2 c water
1/2 pint, 1 c, whipping cream or half ‘n half
1 1/2 c sour cream
1 t vanilla
strawberries
Crisp lemon or vanilla cookies; I used shortbread

In a small pan, blend sugar and gelatin. Add water, mixing well, and let stand for about 5 minutes; then bring to a full, rolling boil over high heat, stirring constantly.

Remove pan from heat and pour in whipping cream. In a small bowl, combine sour cream with vanilla, and gradually beat into hot sugar mixture until smooth.

To make individual desserts, pour cream mixture into (8) small serving dishes or (8) metal 1/2-cup molds. Or, pour mixture into a 4-5 c serving bowl or mold. Cover and refrigerate for at least four hours or until next day.

To unmold, dip mold up to its rim in hot water for a few seconds or until edges of cram just begin to liquefy. Quickly dry mold and invert onto a serving dish; cream will slowly slip free. If not, return mold briefly to the hot water. If unmolded ahead, refrigerate; cover lightly when surface has firmed.

This is nice with strawberries and cookies. Works best if you can put berries in a bowl that fits center of molded cream.

[LooPY]

This is hands down the easiest and most delectable dessert you can ever imagine! The recipe was given to my friend by a French chef (or so the story goes!) Anyway, no one will ever believe that it took under a minute to make!

Sauce for Fruit

1 c. ricotta cheese

2 Tb. orange marmalade

1/4 c. chocolate chips

2 Tb. Amaretto

Combine in blender or processor until smooth. *If you're using a processor, process chips first, before adding other ingredients. Serve with fresh strawberries, or other fruits such as oranges, other berries; can serve with pound cake.

Can easily be doubled--for 15 oz. container of ricotta--1/4 c. orange marmalade, 1/2c. chocolate chips, 1/4 c. Amaretto.

[LooPY]

This recipe was given to my mom by her dear English friend over 50 years ago. It is so delicate and delicious! Here is the recipe, written as it was given to her.

English Trifle

Line your trifle bowl with split ladyfingers, nice side out, with tips 1/2" above edges. Line bottom of trifle bowl with split ladyfingers. Drizzle 1 Tbsp. brandy into cake on bottom. Put a layer of fruit in. Use canned freestone peaches, bananas, sliced strawberries. Put in some slivered almonds. Drizzle 1/2 Tbsp. brandy on fruit. Put on a layer of custard.* Repeat cake, fruit and custard layers, finishing with custard layer. Leave in refrigerator overnight. Just before serving, put on a layer of whipped cream. Put on strawberries and nuts for garnish.

*My notes--It's worth it to buy Bird's custard powder (available in most markets today.) It's easy to make, very English and luscious! Ladyfingers are also available packaged in the supermarket. A straight sided glass bowl will do nicely, if you don't have a trifle bowl. The recipe says use a total of 1/2 c. brandy or a little more (I guess at the discretion of the cook!)