August 21, 2009 • 4:21 pm
From: AllRecipes.com
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 10 minutes
Makes: 60 servings
Ingredients
1/2 cup butter, softened
1/2 cup superfine sugar
1 grated zest of one orange
1/2 cup corn oil
2-1/2 cups all-purpose flour
1-1/2 cups semolina
4 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 cup orange juice
1 cup water
1 cup white sugar
1/2 cup honey
1 cinnamon stick
2 teaspoons lemon juice
1/2 cup finely chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, superfine sugar and orange zest. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 2 inches apart onto the prepared cookie sheets.
3. Bake for 25 minutes in the preheated oven, or until golden. Cool on baking sheets until room temperature.
4. To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.
Filed under: dessert , dessert
From: AllRecipes.com
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 10 minutes
Makes: 8 servings
Ingredients
1 (9 inch) prepared graham cracker crust
1 quart vanilla ice cream, softened
1 (6 ounce) can frozen lemonade concentrate
1 (8 ounce) container frozen whipped topping, thawed
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake crust in oven for 8 to 10 minutes until light brown. Allow to cool.
3. In a large bowl, mix until creamy the ice cream, lemonade and whipped topping. Spread mixture into pie crust, then place in freezer for 20 minutes. Serve pie after it has set.
Filed under: dessert , dessert, pie
August 16, 2009 • 9:10 pm
From: AllRecipes.com
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 4 hours, 30 minutes
Makes: 40 servings
Ingredients
3/4 cup water, divided
3 (.25 ounce) packages unflavored gelatin
2/3 cup light corn syrup
2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons peppermint extract
1/4 cup cornstarch
1/4 cup confectioners’ sugar
Directions
1. Line a 9×9 inch baking dish with lightly greased foil or plastic wrap. Grease another piece of foil or plastic wrap to cover the top, and set aside.
2. Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to soak.
3. While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
4. Pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add vanilla and peppermint extracts, and beat just until blended.
5. Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top of the candy. Cover the candy with the reserved greased foil or wrap, and press down lightly to seal the covering to the top of the candy.
6. Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner’s sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.
Filed under: dessert , dessert
From: Woman’s Day
Prep Time: 30 minutes
Total Time: 5 hours
Makes: 10 slices
Crust Ingredients
10 whole chocolate graham crackers
2 Tbsp cold light butter
1 Tbsp lightly beaten egg white
Filling Ingredients
1⁄4 cup each unsweetened Dutch process cocoa powder and cornstarch
2-1⁄2 cups fat-free half and half
3⁄4 cup sugar
2 oz unsweetened chocolate, melted
2 tsp light butter
1 tsp vanilla extract
Topping Ingredients
1-1⁄2 cups reduced-calorie whipped topping, thawed
Chocolate curls (optional, as garnish)
Directions
1. Crust: Heat oven to 350˚F. You’ll need a 9-in. pie pan or plate coated with nonstick spray. Process graham crackers in food processor until finely ground. Add butter; pulse until coarse crumbs form. Add egg white; pulse until evenly moistened. Press crumb mixture evenly and firmly over bottom and sides of prepared pan. Bake 8 minutes; cool on wire rack.
2. Filling: In bowl, whisk cocoa powder and cornstarch; whisk in 11⁄2 cups of the half and half. In saucepan, heat remaining 1 cup half and half and the sugar over medium heat, stirring, until sugar is dissolved. Whisk in cocoa mixture and melted chocolate. Cook, stirring, until filling begins to bubble; continue to cook, whisking, until very thick, about 2 minutes longer. Off heat, whisk in butter and vanilla.
3. Spread filling in crust. Place plastic wrap onto surface of filling; refrigerate at least 4 hours. To serve, remove plastic wrap; spread whipped topping over filling.
Filed under: dessert , dessert, pie
From: AllRecipes.com
Makes: 6 servings
Ingredients
4 Bartlett pears, cored and diced
1/2 cup white sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
1 teaspoon lemon zest
1/2 cup graham cracker crumbs
1/2 cup chopped pecans
1 quart vanilla ice cream
6 (8 inch) flour tortillas
1 quart vegetable oil for frying
1/4 cup honey
1 teaspoon ground cinnamon
1 tablespoon white sugar
Directions
1. To Prepare Tortilla Shells: In a deep fryer bring oil to 375 degrees F (190 degrees C). Place one tortilla in the hot oil gently pressing the center with a wooden spoon or ladle until the tortilla forms a cup. Gently turn and fry each tortilla separately until golden brown on both sides.
2. Combine pears, sugar, cornstarch, 1 teaspoon cinnamon and lemon zest. Cook and stir over medium heat until mixture comes to a boil; cook 1 minute longer. Let mixture cool.
3. Combine cookie crumbs, pecans and remaining cinnamon. Form ice cream into 4 – 6 balls; roll in crumb mixture to coat.
4. Place an ice cream ball in each fried tortilla shell. Top with the cooled pear mixture. Fried tortilla shells can be brushed with honey and dusted with ground cinnamon and sugar before filling, if desired.
Filed under: dessert , dessert
From: AllRecipes.com
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Makes: 18 servings
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced
Directions
1. Prepare cake according to package directions and bake in a 9×13 inch pan. Cool completely.
2. Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.
Filed under: dessert , cake, dessert
From: FoodBuzz
Ingredients
1/4 cup butter + 2 tbsp applesauce
1 cup granulated sugar
2 eggs
1/2 cup butter milk (or 1/2 cup milk with 1 tbsp lemon juice)
1-1/2 cup mashed very ripe bananas (five bananas)
2 tsp vanilla extract
1-1/2 cup whole wheat flour (or regular flour)
1/2 cup wheat germ
1 cup rolled oats
1-1/2 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips
Directions
1. Pre-heat the oven to 350 fahrenheit, and line a 13 x 9 inch pan with baking paper.
2. If not using buttermilk, combine the milk and lemon juice in a glass measuring cup, and let stand.
3. Cream the butter and sugar. Add the applesauce, and the eggs.
4. Stir in the milk, bananas, and vanilla. Mix well, but it can still have a little texture of the bananas.
5. Stir in the flour, wheat germ, oats, baking soda and salt.
6. Mix to combine.
7. Add 3/4 cup chocolate chips, and mix one last time.
8. Evenly spread the mixture in the baking pan, and bake for approximately 35 minutes or until a toothpick comes out clean (chocolate excluded!).
Filed under: dessert , cake, dessert
From: Betty Crocker
Prep Time: 30 minutes
Total Time: 2 hours
Makes: 12 brownies
Ingredients
1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
3 eggs
Football-shaped cookie cutter, 3 1/2×2 inches
1 container (1 lb) Betty Crocker Rich & Creamy chocolate frosting
White decorating icing (from 4.25-oz tube)
Directions
1. Heat oven to 350°F. Line 13×9-inch pan with foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
2. In medium bowl, stir brownie mix, chocolate syrup, oil, water and eggs until well blended. Spread in pan.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
4. Using foil to lift, remove brownies from pan. With football-shaped cookie cutter, cut brownies into football shapes. Spread frosting on brownies. Pipe on decorating icing to look like football laces.
Filed under: dessert , brownies, dessert
From: Taste of Home
Prep Time: 15 minutes
Cooking: 35 minutes + cooling
Makes: 12 servings
Ingredients
1 package (16 ounces) angel food cake mix
1-1/4 cups cold water
1/2 cup baking cocoa
Raspberry Sauce Ingredients
Sugar substitute equivalent to 1/4 cup sugar
2 teaspoons cornstarch
1 package (12 ounces) frozen unsweetened raspberries, thawed
1-1/4 cups reduced-fat whipped topping
Directions
1. In a large bowl, combine the cake mix, water and cocoa. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
3. In a small saucepan, combine sugar substitute and cornstarch; add raspberries. Bring to a boil, stirring constantly. Cook and stir 2 minutes longer or until the mixture is thickened. Remove saucepan from the heat; cool.
4. Run a knife around side and center tube of cake pan; remove cake to a serving platter. Strain the raspberry sauce; spoon over cake sliced. Serve with whipped topping.
Filed under: dessert , cake, dessert
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 24 servings
Ingredients
10 tablespoons butter
2/3 cup packed dark brown sugar
1 teaspoon vanilla extract
2 eggs
1-1/2 teaspoons baking soda
1 pinch salt
1-2/3 cups whole wheat flour
1 cup rolled oats
2 cups chopped cranberries
3/4 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Blend butter and sugar until fluffy. Add eggs and vanilla and mix well. In a separate bowl sift flour, baking soda, and salt together. Stir into butter mixture. Stir in the oats. Fold in nuts and cranberries. Drop spoonfuls of cookie dough onto ungreased cookie sheets, spaced at least 2 inches apart. These cookies spread.
3. Bake 8 to 10 minutes in the preheated oven, until the edges are crisp and the centers appear dry. Cool on wire racks and enjoy.
Filed under: dessert , cookies, dessert
