Desserts

 

 

Black Russian Cake aka Kahlua Cake / Heather R.

Serves: 16

• 1 pkg yellow cake mix (no pudding)
• ½ cup sugar
• 4 eggs
• 1 cup oil
• 2-3 pkg instant chocolate pudding mix
• ¼ cup vodka
• ¼ cup kahlua
• ¾ cup water
• Glaze: Combine ½ cup powdered sugar with ½ cup kahlua

1. Beat all cake ingredients for 4 minutes. Pour into greased and floured bundt pan and bake at 350 degrees for 45-50 minutes. Cool 10 minutes and turn out.
2. Poke holes all over cake, and slowly spoon on glaze.
3. When completely cool, cover tightly with plastic wrap and refrigerate.

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Chocolate Cake with Chocolate Pecan Frosting / Ashley F.

Cake

• 2C. all purpose flour
• 2C. granulated sugar
• 1 tsp. baking soda
• pinch of salt
• 8 T. (1 stick) unsalted butter, cut up
• 8 T. (1 stick) margarine, cut up
• 1C. water
• 1/3 C. unsweetened cocoa powder (not Dutch process)
• 3/4C. sour cream
• 2 large eggs
• 1 tsp. Vanilla

1. Position a rack in center of oven and preheat to 350. Lightly butter and flour a 13x9 in. pan, tapping out excess flour.
2. Whisk the flour, granulated sugar, baking soda and salt in a large bowl to combine.
3. In a medium saucepan, bring the butter, margarine, water and cocoa to a boil over high heat, stirring to dissolve the butter and margarine.
4. Pour into the flour mixture and whisk well. Add the sour cream, then the eggs and vanilla and beat well. Spread evenly in pan.
5. Bake until the cake springs back when pressed in the center, about 35 minutes. Remove from the oven and place on a wire rack.

Frosting

• 8T. (1 stick) unsalted butter, cut up
• 1/3 C. plus 1 T. milk
• 1/4 C unsweetened cocoa powder (not Dutch process)
• 1 pound (about 4 1/3 cups) confectioners sugar (sifted)
• 1 tsp. vanilla
• 1 C. (4 oz.) coarsely chopped pecans, toasted

To make the frosting:

1. Bring the butter, milk and cocoa to a boil in a large saucepan over medium heat, stirring to dissolve the butter.
2. Gradually stir in the conf. sugar, then the vanilla. Stir in the chopped pecans.
3. Pour over the warm cake. Cool the cake in the pan on the rack.

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Chocolate Chip Cheesecake Squares / Carly G.

• 2 tubes cookie dough
• 2 small boxes cream cheese
• 2 eggs
• ¾ cup sugar
• 1 tsp vanilla

1. Spread cookie dough on bottom of a WELL GREASED pan, leaving some cookie dough for top.
2. Cream together last four ingredients and pour over spread cookie dough.
3. Put broken off pieces of cookie dough on top.
4. Bake at 325 degrees for 40-45 minutes. Cool to room temperature, then chill for at least 2 hours.

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Coconut Macaroons / Amy S.

• ¾ cup sugar
• 2 ½ cups unsweetened shredded coconut
• 2 large egg whites
• 1 tsp pure vanilla extract
• pinch of salt

1. Heat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In bowl, whip egg whites and vanilla. Then combine sugar, coconut, and salt, mixing well.
3. Add ½ cup chocolate chips if desired. Dampen hands with cold water. Form 1.5 tsp mixtures into a loose haystack shape and put on baking sheet 1 inch apart.
4. Bake about 15 minutes until golden brown. Cool on a wire rack.

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German Chocolate Carmel Brownies / Heather R.

• 2-14 oz pkgs Kraft carmels
• 2/3 c. evaporated milk (x2=4/3)
• 2 pkgs German chocolate cake mix
• 1 1/2 c. melted margarine or butter
• 2 c. chopped walnuts (optional)
• 12 oz. pkgs chocolate chips

1. In double boiler saucepan, combine carmels and 2/3 c. evaporated milk. Cover over low heat stirring constantly until carmels are melted. (can also microwave to melt carmels)
2. Grease and flour a 9x13" pan.
3. In a large mixing bowl, combine 1 package of cake mix, 3/4 c. margarine, 1/3 c. evaporated milk, and 1 c. nuts.
4. By hand, stir mixture until dough holds together.
5. Press into pan and back 15 minutes at 350 degrees.
6. Sprinkle chocolate chips over baked crust. Drizzle warm carmel mixture over chocolate chips.
7. Repeat the mixture for brownie dough and press mixture by hand on top of carmel mixture.
8. Bake again 25-30 minutes at 350 degrees. Cool slightly and refrigerate to set. Cut and enjoy!!!

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Marshmallow Explosion Cookies / Kelly B.

Makes: 3.5 dozen

• 3 cups all purpose flour
• 2/3 cup unsweetened cocoa powder
• ½ tsp baking soda
• 1 cup white sugar
• 1 cup light brown sugar
• 1 cup softened salted butter
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 cups (12oz) miniature semisweet chocolate chips
• 8oz mini marshmallows, frozen

1. Preheat oven to 400 degrees. Keep marshmallows in freezer until ready to use.
2. Combine flour, cocoa, and baking soda in a bowl.
3. In another bowl, combine sugars, blend in butter, eggs, and vanilla. Beat at medium speed until light and fluffy. Then add flour mixture and chocolate chips and mix.
4. Take frozen marshmallows, and cover them with dough. Completely enclose marshmallows into a 2-inch diameter ball. Warning: Use enough dough or else they will become Marshmallow explosions that are hard to clean instead of marshmallow clouds.
5. Place on ungreased cookie sheets 2 inches apart and bake for 8-10 min. Cool a few minutes.

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Minted Angel Allegrette / Nancy M.

• 1 prepared angel food cake, cooled and split into 3 layers
• 2 ¼ c mini marshmallows
• ½ c milk
• ¼ c white or green crème de menthe
• ¼ tsp salt
• 6-10 drops green food coloring
• 2 c whipping cream
• 1 square unsweetened chocolate
• ¼ tsp shortening

1. Heat marshmallows and milk over medium heat, stirring occasionally until melted. Remove from heat and cool at room temperature until thickened (20min).
2. Stir in crème de menthe, salt and food coloring. Set aside.
3. Beat whipping cream until stiff. Fold in marshmallow mixture.
4. On bottom layer of cake, spread one cup frosting. Continue layering cake and frosting in this way. Use extra frosting to cover outside of cake. Heat chocolate and shortening until melted. Drizzle down sides by teaspoon. Refrigerate until serving.

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Pineapple Cookies / Cindy R.

• 1/2 cup shortening
• 1 cup packed brown sugar
• 1 egg
• 3/4 cup crushed pineapple - drained

1. Mix ingredients well and set aside. Then sift the following ingredients together and add to the first mixture:
1. 2 cups all-purpose flour
2. 1/4 teaspoon baking soda
3. 1/4 teaspoon salt
4. 1 teaspoon baking powder
2. Scoop onto greased cookie sheet by rounded teaspoons.
3. Bake at 400 degrees until bottoms turn medium brown, 8 – 10 minutes.

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Pumpkin Cheesecake / Amy S.

Crust:

• 2 cups finely ground graham crackers (about 30 squares)
• 1/2 teaspoon ground cinnamon
• 1 stick unsalted butter, melted

1. In a mixing bowl, combine the ingredients with a fork until evenly moistened.
2. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
3. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

Filling:

• 1 pound cream cheese, 2 (8-ounce) blocks, softened
• 3 eggs
• 1 cup sugar
• 1 pint sour cream
• 1 cup pumpkin (canned or your own baked and pureed pumpkin pulp)
• 1 dash vanilla extract

1. In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.
2. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
3. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
4. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake at 325 degrees F for 1 hour to 1 hour 15 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook.
5. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours.

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Pumpkin Cranberry/Butterscotch/Oat Cookies / Pumpkin Cook-Off 2005

Makes: 5 dozen

• ¾ cups softened butter
• 1 cup packed brown sugar
• 1 cup sugar
• ½ can (15oz.) solid-pack pumpkin
• 1 egg
• ½ teaspon vanilla extract
• 2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspon salt
• As much as you want of: dried cranberries and butterscotch chips

1. In a large mixing bowl, cream butter and sugars.
2. Beat in the pumpkin, egg, and vanilla.
3. Combine flour, oats, baking soda, cinnamon, and salt, and gradually add to creamed mixture.
4. Stir in cranberries and chips and anything else you want.
5. Drop by tablespoons 2" apart onto ungreased baking sheets.
6. Bake at 350° for 10-12 minutes or until lightly browned.

 

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Pumpkin Streusel Muffins aka Zucca Muffins / Pumpkin Cook-Off 2005

• 1¾ cups all-purpose flour
• ½ cup sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• 1 egg
• ½ cup milk
• ½ cup canned pumpkin
• 1/3 cup vegetable oil
• 1 package (3oz.) cream cheese, cut into 12 cubes

Streusel:

• ¼ cup packed brown sugar
• ¼ cup chopped pecans
• 1 teaspoon ground cinnamon
• 1 tablespoon cold butter

1. In a bowl, combine the first six ingredients. In another bowl, beat the egg, milk, pumpkin, and oil. Stir into dry ingredients.
2. Fill 12 greased or paper-lined muffin cups half full of batter.
3. Place a cream cheese cube in the center of each, and top with remaining batter.
4. For streusel, combine brown sugar, pecans, and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter.
5. Bake at 400° for 18-22 mins, and cool for 5 mins before removing from pan.

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Wedding Cookies aka Polvorones / Stephanie A.

• 5 pounds of flour
• 3 pounds vegetable shortening
• 2C sugar
• 1C hot cinnamon tea
• 1 envelope yeast
• ground cinnamon and sugar

1. Soften shortening in a big bowl.
2. Add sugar a little at a time until all 2 cups are added.
3. Add yeast to the cup of cinnamon tea. Then add to sugar and shortening mix.
4. Add flour one cup at a time to soft mixture until all the flour is mixed in.
5. Separate into one-pound balls and chill dough.
6. After chilled, spread dough with a roller pin about ¼ inch or less thick.
7. Cut out shapes and bake at 350F until lightly brown.
8. Cool for about 5 min*, coat with sugar and cinnamon and enjoy!

If cookies are touched too soon after coming out of the oven, they will fragment.

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