1 cup flour
½ cup butter
1 cup pecans, finely chopped
1 cup sugar
8 oz cream cheese
12 oz cool whip
4 oz instant chocolate pudding powder
4 oz instant vanilla pudding powder
3 cups milk
2 oz milk chocolate bar, grated
To make the crust: combine the pecans, butter and flour and mix well. Spread in a 9X12 baking dish and bake for 20 minutes at 350 degrees. Allow to completely cool.
First layer: mix sugar, cream cheese, and half of cool whip and refrigerate until firm. Spread over crust.
Second Layer: Mix chocolate and vanilla pudding mixes with cold milk and refrigerate until firm. Spread over first layer.
Third Layer: Spread remaining half of Cool Whip over second layer. Garnish with grated milk chocolate sprinkled on the top.
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Monday, July 12, 2010
Texas Brownies
2 cups flour
2 cups granulated sugar
2 sticks butter
1 cup water
4 tbsp cocoa
½ cup buttermilk
1 teasp baking soda
2 eggs, beaten
1 teasp vanilla extract
1 stick butter
⅓ cup milk
4 tbsp cocoa
4½ cups powdered sugar
½ teasp vanilla extract
1 cup pecans, chopped
If you don't have buttermilk, pour a little vinegar in the bottom of a measuring cup. Then add enough milk to the amount needed, in this case 1/2 cup. Let this sit on the counter as you work on the other parts of the recipe.
Combine 2 cups of flour and 2 cups of sugar in a bowl and set aside.
Melt 2 sticks of butter, 1 cup of water and 4 tablespoons of cocoa in a pan on the stove, bringing the mixture to a boil. Remove from heat.
Add flour and sugar to cocoa mixture and mix well.
Add 1 teaspoon of baking soda to buttermilk, then add this, 2 beaten eggs and 1 teaspoon of vanilla to cocoa mixture and mix well.
Pour into a greased 16 X 11-inch pan and bake in a pre-heated 400 degree oven for 20 minutes.
While brownies are baking, make frosting:
In a pan on the stove, heat to boiling 1 stick of butter, 1/3 cup of milk, and 4 tablespoons of cocoa. Remove from heat and stir in 4 1/2 cups of powdered sugar, 1/2 teaspoon of vanilla, and 1 cup of chopped nuts.
As soon as the brownies come out of the oven, frost them before letting them cool.
2 cups granulated sugar
2 sticks butter
1 cup water
4 tbsp cocoa
½ cup buttermilk
1 teasp baking soda
2 eggs, beaten
1 teasp vanilla extract
1 stick butter
⅓ cup milk
4 tbsp cocoa
4½ cups powdered sugar
½ teasp vanilla extract
1 cup pecans, chopped
If you don't have buttermilk, pour a little vinegar in the bottom of a measuring cup. Then add enough milk to the amount needed, in this case 1/2 cup. Let this sit on the counter as you work on the other parts of the recipe.
Combine 2 cups of flour and 2 cups of sugar in a bowl and set aside.
Melt 2 sticks of butter, 1 cup of water and 4 tablespoons of cocoa in a pan on the stove, bringing the mixture to a boil. Remove from heat.
Add flour and sugar to cocoa mixture and mix well.
Add 1 teaspoon of baking soda to buttermilk, then add this, 2 beaten eggs and 1 teaspoon of vanilla to cocoa mixture and mix well.
Pour into a greased 16 X 11-inch pan and bake in a pre-heated 400 degree oven for 20 minutes.
While brownies are baking, make frosting:
In a pan on the stove, heat to boiling 1 stick of butter, 1/3 cup of milk, and 4 tablespoons of cocoa. Remove from heat and stir in 4 1/2 cups of powdered sugar, 1/2 teaspoon of vanilla, and 1 cup of chopped nuts.
As soon as the brownies come out of the oven, frost them before letting them cool.
Sour Cream Pound Cake
8 oz sour cream
½ teasp baking soda
3¼ cups sugar, divided
1 cup butter
6 lrg eggs
3 cups flour
⅛ teasp salt
1 teasp vanilla extract
2 pnt strawberries, sliced
sweetened whipped cream
Stir together 8 ounces sour cream and 1/2 teaspoon baking soda and set aside.
Beat 3 cups of sugar and 1 cup of shortening at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating just until blended after each addition.
Stir together 3 cups flour and salt. Add to egg mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 10-inch tube pan.
Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
Toss together sliced strawberries and remaining 1/4 cup sugar and let stand for 30 minutes. Serve pound cake with sliced strawberries and sweetened whipped cream.
½ teasp baking soda
3¼ cups sugar, divided
1 cup butter
6 lrg eggs
3 cups flour
⅛ teasp salt
1 teasp vanilla extract
2 pnt strawberries, sliced
sweetened whipped cream
Stir together 8 ounces sour cream and 1/2 teaspoon baking soda and set aside.
Beat 3 cups of sugar and 1 cup of shortening at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating just until blended after each addition.
Stir together 3 cups flour and salt. Add to egg mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 10-inch tube pan.
Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack.
Toss together sliced strawberries and remaining 1/4 cup sugar and let stand for 30 minutes. Serve pound cake with sliced strawberries and sweetened whipped cream.
Red Velvet Cake
½ cup butter, softened
1½ cups sugar
1 tbsp white vinegar
1 teasp vanilla extract
3 lrg eggs
1 oz red food coloring
2½ cups flour
2 tbsp cocoa
1 teasp baking soda
½ teasp salt
1 cup buttermilk
Beat butter at medium speed with an electric mixer until creamy; gradually add the sugar, vinegar and vanilla, beating well. Add eggs, one at a time, beating until blended after each addition. Add food coloring, beating until combined.
Combine the flour and the next three ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Pour into two greased and floured 9-inch cake pans and bake at 350 degrees for 20 - 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
Frost with Cream Cheese Frosting.
1½ cups sugar
1 tbsp white vinegar
1 teasp vanilla extract
3 lrg eggs
1 oz red food coloring
2½ cups flour
2 tbsp cocoa
1 teasp baking soda
½ teasp salt
1 cup buttermilk
Beat butter at medium speed with an electric mixer until creamy; gradually add the sugar, vinegar and vanilla, beating well. Add eggs, one at a time, beating until blended after each addition. Add food coloring, beating until combined.
Combine the flour and the next three ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Pour into two greased and floured 9-inch cake pans and bake at 350 degrees for 20 - 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
Frost with Cream Cheese Frosting.
Pecan Tarts
3 oz cream cheese
1 stick butter, softened
1 cup flour
1 egg, beaten
¾ cup brown sugar
1 tbsp butter
⅔ cup pecans, finely chopped
1 teasp vanilla extract
Mix the cream cheese, 1 stick of butter and 1 cup of flour together and roll into 24 small balls. Press into miniature muffin tins to form a crust for the filling.
To make the filling, mix 1 egg, 3/4 cup brown sugar, 1 tablespoon butter, 2/3 cup finely chopped pecans and 1 teaspoon vanilla.
Fill each crust about 2/3 full and bake for 15 minutes at 325 degrees.
1 stick butter, softened
1 cup flour
1 egg, beaten
¾ cup brown sugar
1 tbsp butter
⅔ cup pecans, finely chopped
1 teasp vanilla extract
Mix the cream cheese, 1 stick of butter and 1 cup of flour together and roll into 24 small balls. Press into miniature muffin tins to form a crust for the filling.
To make the filling, mix 1 egg, 3/4 cup brown sugar, 1 tablespoon butter, 2/3 cup finely chopped pecans and 1 teaspoon vanilla.
Fill each crust about 2/3 full and bake for 15 minutes at 325 degrees.
Pecan Brittle
1 cup sugar
1 cup pecans
½ cup white syrup
1 pinch salt
1 teasp butter
1 teasp vanilla extract
1 teasp baking soda
Stir sugar, pecans, syrup, and salt well in a very large glass bowl. Microwave on high 2 minutes, then stir.
Microwave 2 more minutes on high, then add butter and vanilla and stir well.
Microwave 2 more minutes on high, then stir in the baking soda really quickly.
When the mixture is foamy and white, pour it into a buttered pizza pan. Let cool (about 1 hour) and then break into smaller pieces.
As microwave ovens become stronger, the cooking times have been adjusted. Please continue to adjust as necessary.
1 cup pecans
½ cup white syrup
1 pinch salt
1 teasp butter
1 teasp vanilla extract
1 teasp baking soda
Stir sugar, pecans, syrup, and salt well in a very large glass bowl. Microwave on high 2 minutes, then stir.
Microwave 2 more minutes on high, then add butter and vanilla and stir well.
Microwave 2 more minutes on high, then stir in the baking soda really quickly.
When the mixture is foamy and white, pour it into a buttered pizza pan. Let cool (about 1 hour) and then break into smaller pieces.
As microwave ovens become stronger, the cooking times have been adjusted. Please continue to adjust as necessary.
Peach Cobbler Rolls
Ingredients:
½ cup butter
2 cups sugar
2 cups water
1½ cups self-rising flour
½ cup shortening
⅓ cup milk
1 teasp cinnamon
2 cups peaches, finely chopped
Directions:
Melt butter in 13X9 inch baking dish while pre-heating the oven to 325 degrees.
Heat sugar and water in a saucepan over medium heat until the sugar is dissolved.
Cut shortening into flour with a pastry cutter until mixture resembles cornmeal. Add milk and stir with fork until the dough leaves the side of the bowl. Turn the dough out onto a lightly floured surface or a pastry cloth and knead only until smooth.
Roll dough out with a rolling pin to form a large rectangle about 1/4-inch thick. Sprinkle cinnamon over the peaches and spread that mixture evenly over the dough.
Roll dough up like a jelly roll and dampen edges of dough to seal. Cut into 16 slices and place slices on cut edge in pan of melted butter.
Carefully pour sugar syrup around rolls. Bake at 325 degrees for 45 minutes to an hour or until most of the juice has been absorbed.
½ cup butter
2 cups sugar
2 cups water
1½ cups self-rising flour
½ cup shortening
⅓ cup milk
1 teasp cinnamon
2 cups peaches, finely chopped
Directions:
Melt butter in 13X9 inch baking dish while pre-heating the oven to 325 degrees.
Heat sugar and water in a saucepan over medium heat until the sugar is dissolved.
Cut shortening into flour with a pastry cutter until mixture resembles cornmeal. Add milk and stir with fork until the dough leaves the side of the bowl. Turn the dough out onto a lightly floured surface or a pastry cloth and knead only until smooth.
Roll dough out with a rolling pin to form a large rectangle about 1/4-inch thick. Sprinkle cinnamon over the peaches and spread that mixture evenly over the dough.
Roll dough up like a jelly roll and dampen edges of dough to seal. Cut into 16 slices and place slices on cut edge in pan of melted butter.
Carefully pour sugar syrup around rolls. Bake at 325 degrees for 45 minutes to an hour or until most of the juice has been absorbed.
Mom's Toffee Fudge
1 cup pecans, chopped
¾ cup brown sugar, packed
½ cup choc chips
1 stick butter
Sprinkle pecans in a 9-inch greased square pan.
Combine the brown sugar and butter in a saucepan. Bring to a boil and stir constantly for 7 minutes.
When the 7 minutes are over, spread mixture over the pecans and sprinkle with the chocolate chips. As the chocolate chips melt, spread them evenly over the top.
Cut into squares while still warm, then refrigerate to set.
¾ cup brown sugar, packed
½ cup choc chips
1 stick butter
Sprinkle pecans in a 9-inch greased square pan.
Combine the brown sugar and butter in a saucepan. Bring to a boil and stir constantly for 7 minutes.
When the 7 minutes are over, spread mixture over the pecans and sprinkle with the chocolate chips. As the chocolate chips melt, spread them evenly over the top.
Cut into squares while still warm, then refrigerate to set.
Key Lime Pie
14 oz sweetened condensed milk
4 egg yolks
½ cup bottled key lime juice
1 9" graham cracker crust, unbaked
whipped cream
Mix sweetened condensed milk and the egg yolks until well blended. Slowly stir in the lime juice, stirring gently just until blended.
Pour into the pie crust and bake for 10 minutes at 325 degrees. Allow to cool at room temperature, then chill before serving.
Top with whipped cream, if desired.
4 egg yolks
½ cup bottled key lime juice
1 9" graham cracker crust, unbaked
whipped cream
Mix sweetened condensed milk and the egg yolks until well blended. Slowly stir in the lime juice, stirring gently just until blended.
Pour into the pie crust and bake for 10 minutes at 325 degrees. Allow to cool at room temperature, then chill before serving.
Top with whipped cream, if desired.
Graham Cracker Crust
11 graham crackers, to make 1 1/2 C crumbs
5 tbsp butter, melted
1 tbsp sugar
⅛ teasp salt
Process graham crackers in a food processor and process until finely ground. Combine crumbs, butter sugar and salt in a medium bowl and stir until crumbs are moistened.
Press mixture evenly across the bottom of a 9-inch pie plate and up the sides, packing it tightly. Bake at 350 degrees for 6 to 8 minutes until crisp.
5 tbsp butter, melted
1 tbsp sugar
⅛ teasp salt
Process graham crackers in a food processor and process until finely ground. Combine crumbs, butter sugar and salt in a medium bowl and stir until crumbs are moistened.
Press mixture evenly across the bottom of a 9-inch pie plate and up the sides, packing it tightly. Bake at 350 degrees for 6 to 8 minutes until crisp.
Cream Cheese Frosting
8 oz cream cheese, softened
½ cup butter or margarine, softened
16 oz powdered sugar
1½ teasp vanilla extract
1 cup pecans, chopped
Beat cream cheese and butter until creamy; gradually add the sugar and vanilla, beating well. Stir in the pecans.
Makes 3 cups of frosting.
½ cup butter or margarine, softened
16 oz powdered sugar
1½ teasp vanilla extract
1 cup pecans, chopped
Beat cream cheese and butter until creamy; gradually add the sugar and vanilla, beating well. Stir in the pecans.
Makes 3 cups of frosting.
Classic Angel Food Cake
1 cup cake flour, sifted
1½ cups sugar, divided
12 lrg egg whites
1 teasp cream of tartar
¼ teasp salt
1½ teasp vanilla extract
1½ teasp lemon juice
½ teasp almond extract
Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and 3/4 cup of the sugar, stirring with a whisk.
Place egg whites in a large bowl and beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup of sugar, 2 tablespoons at at time, beating until stiff peaks form. Beat in vanilla, lemon juice and almond extract. Sift 1/4 cup flour mixture over egg white mixture and fold it in. Repeat with remaining flour mixture, 1/4 cup at a time.
Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pickets by cutting through the batter with a knife. Bake at 325 degrees for 55 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen cake from sides of pan using a narrow spatula. Invert the cake onto a plate when cool.
1½ cups sugar, divided
12 lrg egg whites
1 teasp cream of tartar
¼ teasp salt
1½ teasp vanilla extract
1½ teasp lemon juice
½ teasp almond extract
Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and 3/4 cup of the sugar, stirring with a whisk.
Place egg whites in a large bowl and beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup of sugar, 2 tablespoons at at time, beating until stiff peaks form. Beat in vanilla, lemon juice and almond extract. Sift 1/4 cup flour mixture over egg white mixture and fold it in. Repeat with remaining flour mixture, 1/4 cup at a time.
Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pickets by cutting through the batter with a knife. Bake at 325 degrees for 55 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen cake from sides of pan using a narrow spatula. Invert the cake onto a plate when cool.
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