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Рецепти » Повідомлення - Сторінка 47
arrow right cherry fudge brownie cheesecake

Cherry Fudge Brownie Cheesecake1 package Betty Crocker supreme fudge brownie mix (with can of chocolate syrup) 3 tablespoons butter, melted 16 ounces cream cheese, softened1 1/2 cups whipping cream 1 (21 ounce) can cherry pie fillingPreheat oven to 350 degrees F.Mix 1 1/2 cups of the brownie mix (dry) and the butter thoroughly. Press into an ungreased square pan.Beat cream cheese in large bowl on medium speed, scraping bowl often until smooth, about 2 minutes. Stir in remaining brownie mix, whipping cream and chocolate flavor syrup. Beat on medium speed about 5 minutes. Pour over crust in pan. Bake until set (35 to 40 minutes). Cool and spread pie filling over cheesecake. Refrigerate until chilled.

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arrow right caramel brownie cheesecake

Caramel Brownie Cheesecake Posted by Becky/Colo at recipegoldmine.com 10/8/2001 12:29 pmThis was dessert from last night's dinner party. It's a keeper!Yields: 1 (9-inch) cheesecake1 3/4 cups vanilla wafer crumbs (about 60 cookies)1/3 cup melted butter or margarine1 (14 ounce) package caramels1 (5 ounce) can evaporated milk2 1/2 cups coarsely crumbled brownies24 ounces cream cheese, softened1 cup firmly packed brown sugar3 large eggs1 (8 ounce) carton sour cream2 teaspoons vanilla extract Garnishes: whipped cream, chocolate lined wafer rolls, chocolate coffee beans, caramel syrup or chocolate syrup Combine vanilla wafer crumbs and butter; firmly press onto bottom and 2 inches up sides of a lightly greased springform pan. Bake at 350 degrees F for 5 minutes. Let cool on a wire rack.Combine caramels and evaporated milk in a small heavy saucepan; cook over low heat, stirring often, until caramels melt. Pour caramel mixture over crust. Sprinkle crumbled brownies over caramel.Beat cream cheese at medium speed on an electric mixer until fluffy. Gradually add brown sugar, mixing well. Add eggs, one at a time, beating after each addition, just until blended. Stir in sour cream and vanilla. Pour batter over brownies in crust.Bake at 350 degrees F for 50 minutes to 1 hour or until almost set. Remove from oven. Let cool to room temperature on a wire rack. Remove sides of pan. Garnish if desired. NOTE: You can buy pre-packaged, unfrosted brownies from a bakery, or make your favorite box or scratch recipe. Bake, cool, and crumble enough to make 2 1/2 cups.

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arrow right coconut frosting

Coconut FrostingPosted by CookinMom at recipegoldmine.com May 14, 20011 (8 ounce) container sour cream1 (8 ounce) container Cool Whip?1 (12 ounce) can Angel Flake coconut2 cups granulated sugarPour into large bowl and hand mix all ingredients together.Use as frosting for white cake or chocolate cake. Chill cake and frosting before serving

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arrow right raspberry english toffee

Raspberry English ToffeePosted by Chyrel at recipegoldmine.com 11/12/2001 11:40 pm 1 cup unsalted butter 1 1/3 cups granulated sugar 1 tablespoon corn syrup 2 tablespoons water 1 teaspoon real vanilla extract 1 cup Guittard's White Satin chunks, or other white chocolate 1 tablespoon heavy whipping cream or half and half 3 tablespoons seedless raspberry jam 1/2 cup slivered almonds In batter bowl or saucepan, place the butter, sugar, corn syrup, and water. If using the microwave oven, microwave on HIGH 5 minutes. Stir gently to blend ingredients. Microwave another 3-6 minutes, watching carefully and cook until the color changes to a rich golden brown, but is not burning.Slowly add vanilla, and pour onto buttered baking sheet. If using a saucepan on the cook top, bring mixture to a boil, stirring slowly. Cook until mixture reaches 295 to 310 degrees F on a candy thermometer. Slowly add vanilla extract and pour onto buttered baking sheet. Allow to cool.In meantime, in batter bowl combine white chocolate, cream, and jam. Microwave on HIGH 30 seconds. Stir. Microwave another 30-40 seconds, or until the mixture has melted. Spread over toffee. Refrigerate to set. Break into chunks. This chocolate mixture will remain a little soft, so chilling is necessary in order to break the pieces correctly.

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arrow right maple sponge candy

Maple Sponge CandyThis tastes like the old-fashioned sea foam candy which used to be available at Christmas time.1 cup maple syrup 1/2 cup granulated sugar 2 teaspoons white vinegar 2 teaspoons baking soda 1 cup milk chocolate chips, meltedCombine syrup, sugar and vinegar. Cook to hard crack stage (300 degrees F). Remove from heat. Quickly sift in baking soda. Mix well. Pour into a 9-inch square pan. Glaze with melted chocolate chips.

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arrow right pralines, coffee and cream cake

Pralines, Coffee and Cream Cake1 (18.25 ounce) box white cake mix 3 eggs 1 cup coffee-flavored liqueur (Kahlua)1/2 cup vegetable oil 1 cup butter 1 cup brown sugar, firmly packed1 1/2 cups chopped pecans 1 (3.4 ounce) box instant vanilla pudding mix 1 1/2 cups milk 8 ounces cream cheese 12 ounces non-dairy whipped toppingPreheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9 x13-inch pan.Combine cake mix, eggs, coffee liqueur and oil in large bowl and mix on medium speed for approximately 2 minutes. Pour into prepared pan.Bake for approximately 25 minutes (may vary). Done when cake springs back to the touch or a wooden pick inserted in center comes out clean. Set aside on cooling rack.To make pralines, combine butter and brown sugar in small saucepan. Heat on medium to medium high, stirring constantly. Bring to boil for 2 minutes, again stirring constantly. Pour in pecans and remove from heat. Stir, then immediately pour pralines over cake. Cool cake in refrigerator.To make frosting, combine pudding mix, milk, cream cheese, and nondairy whipped topping, and beat with electric mixer until well mixed. Spread on cake.

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arrow right raspberry steamer cakes

Raspberry Steamer CakesThese are simply delicious!2 cups fresh raspberries2 cups unbleached white flour4 teaspoons baking powder1/2 teaspoon salt1 cup granulated sugar4 tablespoons margarine or butter2 eggs, well beaten1 cup milkClean raspberries. Set aside. Mix flour, baking powder, salt and sugar. Cut in margarine or butter. Add the eggs, raspberries and milk. Pour into 6 well-greased custard cups. Place cups on a steaming rack over boiling water in a wok or pot. Cover and steam for 90 minutes. Check water level occasionally, adding more as needed. Unmold and enjoy!

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arrow right black russian bundt cake

Black Russian Bundt CakePosted by Annette at recipegoldmine.com 8:04:38pm 7/11/031 (18.25-ounce) box yellow cake mix (without pudding) 1/2 cup granulated sugar 6 ounces instant chocolate pudding 1 cup vegetable oil 1/4 cup vodka 1/4 cup coffee-flavored liqueur 3/4 cup waterGlaze1/2 cup powdered sugar, unsifted 1/4 cup coffee-flavored liqueur Powdered sugar for sprinklingPreheat oven to 350 degrees F.For cake: In large mixer bowl, combine cake ingredients. Mix at low speed about 1 minute; beat at medium speed 4 minutes.Pour into greased and floured 10- to 12-cup Bundt or other molded cake pan. Bake for 60 to 70 minutes. Cake is done if wooden pick inserted into middle comes out clean.Let cool in pan 10 minutes; invert onto rack or plate. Poke holes in cake with tines of fork; slowly pour glaze over. Cool completely; dust with powdered sugar.For glaze: Combine powdered sugar and liqueur. Blend until smooth.

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arrow right custard cake with raspberry sauce

Custard Cake with Raspberry Sauce1 (18.25 ounce) box yellow cake mix 1 egg1/2 cup margarine Mix these ingredients and press into a lightly greased 9 x 13-inch pan.Topping8 ounces cream cheese 3 eggs 4 cups confectioners' sugar 1 bottle Smucker's Raspberry Sauce Combine cream cheese, eggs and confectioners' sugar. Mix well and pour over top of cake mixture and bake at 350 degrees F for 45 to 50 minutes. To test for doneness, the top will be set when touched and lightly brown.Sprinkle with confectioners' sugar then swirl raspberry sauce over the top.

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arrow right cake mix cake extender

Cake Mix Cake ExtenderUse this extender for higher and lighter cakes1 (18.25 ounce) box cake mix (any flavor) 1 cup all-purpose flour3/4 cup granulated sugar 1 teaspoon baking powder1/2 cup vegetable oil 2/3 cup waterPrepare cake mix per package directions. Combine remaining ingredients and add to batter. Pour into greased 9 x 13-inch pan and bake per package directions, adding 15 extra minutes to baking time.

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arrow right lemon poppy seed cake

Lemon Poppy Seed Cake1 (18.25 ounce) box yellow cake mix with pudding3/4 cup water1/4 cup lemon juice1/4 cup Sunsweet Lighter Bake1/4 cup poppy seed1 tablespoon grated lemon peel3 large eggsIcingCoat a 12-cup tube pan with cooking spray; set aside. Combine all ingredients and beat on low speed 30 seconds; continue on medium speed 2 minutes. Pour into prepared pan. Bake in preheated 350 degrees F oven for 40 to 45 minutes or until springy to the touch. Cool 10 minutes.Remove from pan; cool completely. Drizzle with icing.Icing1 cup sifted confectioners' sugar2 tablespoona lemon juiceStir together until smooth.

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arrow right Bailey's Frozen Chocolate Chunk Mousse Cake

Bailey's Frozen Chocolate Chunk Mousse CakePosted by LladyRusty at recipegoldmine.com May 9, 2001Source: Godiva Web SiteEspresso Cake1/4 cup ground espresso1/2 cup water1 cup cake flour (not self-rising)1/2 teaspoon baking soda1/4 teaspoon salt4 tablespoons unsalted butter1/2 cup plus 2 tablespoons granulated sugar2 large eggs1/2 teaspoon vanilla extract1/4 cup sour creamBailey's Frozen Chocolate Chunk Mousse5 ounces bittersweet chocolate, coarsely chopped1/4 cup plus 2 tablespoons milk1/4 cup granulated sugar1/8 teaspoon salt2 teaspoon vanilla extract1/2 cup Bailey's Irish Cream Liqueur, divided6 ounces mascarpone, softened1 cup heavy cream1/4 cup hazelnuts, lightly toasted and coarsely chopped4 ounces bittersweet chocolate, cut into 1/2-inch chunksGarnish3/4 cup heavy cream2 tablespoons Bailey's Irish Cream Liqueur1 tablespoon confectioners' sugar2 ounces bittersweet chocolate, coarsely choppedWarm chocolate sauce (optional)Make the espresso cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Lightly butter an 8-inch square cake pan. Dust the pan with flour and tap out the excess.Place the ground espresso into a cup or small bowl. Heat the water to boiling and pour it over the espresso powder. Allow the grounds to steep for 5 minutes. Strain the coffee through a double layer of cheesecloth. Measure 1/4 cup of the coffee and set aside.In a large howl, using a wire whisk, stir together the flour, baking soda and salt. Sift the mixture onto a large piece of wax paper.In the 4 1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter on medium speed for 1 to 2 minutes until creamy. Gradually add the sugar, blending well between additions, and scraping down the sides of the bowl when necessary.Add the eggs one at a time and beat until combined. Add vanilla extract and sour cream.On low speed, add half of the flour mixture and beat until combined. Add the 1/4 cup of espresso, and mix well. Add the remaining flour mixture. Scrape the batter into the prepared pan and bake for 25 to 30 minutes or until the cake begins to pull away from the sides of the pan and a tester inserted into the center of the cake comes out clean.Remove the pan from the oven. Set the pan on a wire rack to cool for 10 minutes. Invert the cake onto a wire rack and re-invert onto another wire rack. Cool completely. Make the Bailey's frozen chocolate chunk mousse: Put the chocolate in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds, until finely ground.In a small saucepan, combine the milk, sugar and salt. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil. Remove the pan from the heat. Add the vanilla extract and 1/4 cup of the Bailey's.With the motor of the food processor running, pour the hot milk through the feed tube. Process for 10 to 20 seconds, until the chocolate is completely melted. Using a spatula, scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.In the 4 l/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the mascarpone at medium-low speed just until softened. Gradually add the rest of the Bailey's, scraping down the side of the bowl as necessary. Switch to the wire whip attachment, and beating on medium speed, add the heavy cream. Increase the speed to medium-high and continue beating for 2 to 3 minutes, until soft peaks are formed when the whip is lifted.Using a large rubber spatula, fold one-third of the whipped cream mixture into the chocolate mixture to lighten it. Fold the remaining whipped cream into the chocolate mixture. Fold the toasted nuts and chocolate chunks into the mousse.Assemble the cake: Line an 8-inch square pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Using a long serrated knife, slice the cake horizontally into two layers of equal thickness. Place the top layer, cut side up, in the bottom of the pan. Scrape the mousse onto the cake layer in the pan. Smooth the top with a small metal cake spatula. Place the second layer, cut side down, on top of the mousse.In the 4 1/2 quart bowl of a heavy-duty electric mixer using the wire whip attachment, combine the heavy cream, Bailey's, and confectioners' sugar and beat on medium-high speed until medium-stiff peaks are formed when the whip is lifted.With a small metal spatula, spread the top of the cake with the whipped cream. Sprinkle the chocolate chunks over the whipped cream. Freeze the cake for 6 hours or overnight.Remove the cake from the freezer. Lift it out of the pan, using the overhanging pieces of foil as handles, and set it on a cutting board to temper for 30 minutes. With a sharp knife, trim the four sides of the cake, then cut into eight 4 x 2-inch bars.Serve on dessert plates with warm chocolate sauce.

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arrow right Chocolate, Rum and Almond Cake

Chocolate, Rum and Almond Cake (Reine de Saba)Source: Julia Child - The French Chef cookbookCake4 ounces (112 gr). semisweet chocolate 2 tablespoons (30 ml) dark rum 1/2 cup (125 ml) butter, unsalted, softened 2/3 cup (150 ml) granulated sugar 1/4 teaspoon (1 ml) cream of tartar 1 pinch salt 2 tablespoons (30 ml) granulated sugar 1/3 cup (80 ml) almonds, blanched, pulverized 1/4 teaspoon (1 ml) almond extract 3/4 cup (175 ml) flour, plain, bleached, sifted, less 1 1/2 tablespoons3 eggs, separatedFrosting3 (1 ounce - 28 gr) squares semisweet chocolate1 1/2 tablespoons (20 ml) dark rum or strong coffee 6 tablespoons (90 ml) butter, unsalted, softenedCake: Grease with butter and flour an 8-inch cake pan. Melt the chocolate in a bowl in the microwave and mix it with the rum. Set aside. Measure the remaining ingredients before continuing. Cream the butter and sugar together until soft and fluffy, then beat in the egg yolks.Preheat the oven to 350 degrees F (175 degrees C) and make sure the oven rack is in the center of the oven.Clean the beaters of all fat and in a separate bowl whip the egg whites on low speed until they begin to foam. Add the cream of tartar and salt, and gradually increase beating speed to fast. When the egg whites hold their shape in a soft mass, beat in the 1/4 cup (60 ml) of sugar and continue beating until you can lift a bit of the mixture in a rubber spatula and they hold their shape, dropping off into a little point with a curling tip. The texture should be smooth and shiny, not dry. Set the egg whites aside.Stir up the chocolate to make a perfectly smooth soft cream. Stir the chocolate into the butter, sugar and yolk mixture. Add the almonds, almond extract and flour. With a rubber spatula, stir in one fourth of the beaten egg whites to soften the batter, then scoop the rest on top of the batter. Rapidly and delicately fold in the egg whites, revolving the bowl as you go, until egg whites and batter are blended. This should take not more than one minute. Turn the batter into the prepared pan, tilting pan in all directions so cake will bake evenly and not be larger in the center. Bake for 25 minutes. Cake is done when it has puffed to top of pan. Put foil over the top of the cake if it starts to get too brown. When cake is done, the center will still move slightly when pan is shaken. A wooden pick plunged into the 2 1/2 to 3 inch outermost circumference of the cake (i.e. not in the center) should come out clean. If the cake is not quite done, bake a few minutes more. Allow to cool in the pan for 10 minutes, then run a knife around the edge of the pan, invert a cake rack over the top of the pan and turn the pan upside down to unmold the cake onto the rack. Allow cake to cool for 2 hours before icing.Frosting: Melt the chocolate in the microwave and mix in the rum. Beat in the butter one tbsp at a time, beating until perfectly smooth. Then beat over cold water, if necessary, until icing is of spreading consistency. Ice the cake and decorate with slivered almonds, if desired.

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arrow right Peach Custard Cake

Peach Custard CakePosted by Cookin Dad at recipegoldmine.com May 5, 2001Source: Posted by Cory 3 May 2000 6:52 pmI made this a few evenings ago. My kids and I thought it was quite good. What was surprising, however, is that my daughter is very picky when it comes to desserts that have fruit in them and she normally WILL NOT eat peaches in desserts. Strangely enough, she liked this recipe. I've never made ANYTHING with peaches in it that she liked--kudos to you!I made a few minor changes in this recipe: 1) I added about 1 1/2 tablespoons sugar to the crust; 2) When I baked the peaches and crust the first time, I drizzled a little rum over the peaches; 3) I added one teaspoon vanilla extract to the peach juice and evaporated milk mixture; 4) When I baked pie for second time, I sprinkled a little extra cinnamon sugar over top of pie.This recipe was simple and quite good. Thanks for teaching me how to make my daughter eat a dish with peaches in it! Regards, Cookin' DadP.S. I thought the crust texture was really good considering it was not the standard pie crust which is normally rolled with rolling pin (A great lazy man's pie crust!).1 1/2 cups flour1/2 teaspoon salt1/2 cup butter or margarine (CD used butter)30 ounces canned peaches1/2 cup granulated sugar1/2 teaspoon cinnamon1 egg1 cup evaporated milkIn a 1 1/2-quart bowl, mix together with a pastry blender until mixture looks like coarse meal, the flour, salt and butter. With back of spoon, press mixture firmly on bottom and halfway up sides of buttered 8-inch pan.Drain well a 1 pound 14 ounce can of peaches, saving 1/2 cup syrup. Arrange drained peaches on crust in pan. Sprinkle over peaches a mixture of 1/2 cup sugar and 1/2 teaspoons cinnamon. Bake in 375 degree F oven for 20 minutes.Mix the 1/2 cup peach syrup, 1 slightly beaten egg, and 1 cup Pet evaporated milk. Pour over peaches. Bake for 30 minutes more, or until custard is firm except in center. Center becomes firm on standing.Serve warm or cold.

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arrow right minty s'mores

Minty S'mores1 package large marshmallows Mint Girl Scout cookiesToast the marshmallow until golden brown or burnt if you like them that way. Place between 2 mint cookies and enjoy.

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