Super Bowl Party Desserts (12) 1998-01-17

Orange Ice Cream, Grand Marnier
Orange Carrot cookies
Fruit Kabobs with Sour Cream Sauce
Orange-Blueberry-Poppy Seed Cake
Super Bowl Chocolate Pudding
Chocolate Rum Fondue
Orange Pecan Muffins
Super Sunday Cake
Philly 3-Step(TM) Chocolate Layer Cheesecake Bars
One Bowl Chocolate Brownie Cookies
Harvey Wallbanger Cake
Football Field Dessert

SueA, CA (6:05:29 pm) :
Orange Ice Cream, Grand Marnier
1 quart vanilla ice cream
1 can frozen orange juice concentrate
1/4 cup Grand Marnier liqueur
Let ice cream and orange juice concentrate stand at room temperature to
soften slightly. Mix all three ingredients together and refreeze. The
mixture will not freeze very hard. Serves 10
from Savoir Faire: American Cooks In Belgium
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SueA, CA (6:17:39 pm) : Watch out cheese heads!
Orange Carrot cookies
3/4 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla (Or use 1/2 teaspoon orange extract and 1/2 teaspoon
vanilla)
2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup cooked carrots, mashed fine
1 teaspoon orange rind, grated (orange part only)
Cream shortening, sugar, egg and vanilla together well. Add sifted dry
ingredients to creamed mixture and stir in carrots. Drop by teaspoonsful on
well greased baking sheet. Bake at 375 degree, 15 minutes. As soon as
cookies are out of the oven brush with powdered sugar, moistened with orange
juice and a little grated orange rind. Yield 2 - 3 dozen cookies.
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Csally/wv (6:17:45 pm) :
Fruit Kabobs with Sour Cream Sauce
Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:30
Categories : Desserts Side Dishes
Fruits Light Meals
Low Cholesterol Low Sodium
Low Calorie Low Fat
3/4 Cup cantaloupe cubes
3/4 Cup sliced bananas
3/4 Cup whole strawberries
3/4 Cup pineapple chunks
3/4 Cup peach chunks
3/4 Cup nonfat plain yogurt
1/4 Cup sour cream
2 Teaspoons freshly grated nutmeg
1 Tablespoon maple syrup
1 Tablespoon honey
fresh mint leaves -- for garnish
1. Skewer chunks of fruit onto 12 bamboo or metal shish kabob skewers,
alternating colors and types of fruit. Arrange on a platter or in a flat
basket.
2. Mix together yogurt, sour cream, nutmeg, maple syrup, and honey, and pour
into a small serving bowl. Garnish with mint leaves. Serve sauce with fruit
kabobs.
Makes 1 dozen skewers.
- - - - - - - - - - - - - - - - - -
NOTES : This light meal is an elegant variation on fresh fruit salad. Use a
wide assortment of fruits, including one or two kinds of melons, pineapple,
strawberries, bananas, and peaches. The sour cream dip, deliciously flavored
with nutmeg and honey, can be made ahead and stored in a tightly covered
container in the refrigerator for up to one week.
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SueA, CA (6:41:41 pm) :
ORANGE-BLUEBERRY-POPPY SEED CAKE
1 package (16.5 ounces) wild blueberry light muffin mix
1 egg
1/4 cup Yoplait Original plain low-fat yogurt
1/4 cup milk
1 tablespoon poppy seed
2 teaspoons grated orange peel
Orange Glaze (below)
Heat oven to 400ƒ. Generously grease 6-cup bundt cake pan, 6-cup oven proof
ring mold or square pan, 8x8x2 inches. Drain and rinse blueberries from
muffin mix. Mix egg and yogurt in medium bowl. Stir in milk. Stir in muffin
mix (dry), poppy seed and orange peel just until moistened. Fold in
blueberries. Spread batter in pan. Bake 30 to 35 minutes or until golden
brown.
Cool cake in bundt cake pan or ring mold on wire rack 10 minutes; invert
onto heat proof serving plate. Remove pan; cool cake completely. Cool cake in
square pan completely on wire rack. Prepare Orange Glaze; spread over top of
cake, allowing some to drizzle down sides of bundt or ring cake.
9 servings.
Orange Glaze
1/2 cup powdered sugar
2 to 3 teaspoons orange juice
Mix ingredients until smooth and drizzling consistency.
PER SERVING: Calories 215, Protein 5 g, Carbohydrate 46 g; Fat 1 g
Cholesterol 25 mg; Sodium 280 mg
from Great New Tastes with Yogurt
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(10:43:55 pm) : Super Bowl Chocolate Pudding
You see recipes for chocolate mousse everywhere, but when was the last time
you had homemade chocolate pudding? By
using cocoa powder instead of melted chocolate, skim or low fat milk instead
of whole milk, and one whole egg instead of
several egg yolks, you can cut back radically on the fat. But that thick
texture and chocolatey flavor you remember from childhood is still there.
Makes 4 servings
Ingredients
2-1/4 cups skim or low fat (1%) milk
1/2 cup sugar
2 tablespoons cornstarch
2/3 cup unsweetened cocoa powder
1 large egg, beaten
1 teaspoon pure vanilla extract
Preparation
1.Place 2 cups of the milk, 1/4 cup of the sugar, and a pinch of salt in a
heavy saucepan and bring to a boil. Mix the cornstarch, cocoa, and remaining
1/4 cup sugar in a bowl. Whisk in the remaining 1/4 cup cold milk until
smooth. Whisk hot milk mixture into the bowl and return to the saucepan.
Bring to a boil, stirring. Boil 2 minutes, stirring.
2.Whisk 1 cup of the hot mixture into the egg, then whisk back into the hot
mixture. Cook, stirring, over medium-low heat, for 2 minutes without
boiling. Stir in vanilla. Pour the pudding into sundae dishes and cool. If
you want to prevent a skin from forming, place sheets of wax paper directly
on the surface of the pudding. Serve chilled.
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(10:50:57 pm) : Chocolate Rum Fondue
Ingredients
200g/7oz plain chocolate
1 1/2 tbsp (white) rum
1 oz butter
2 tbsp Greek yogurt
1/4 pint whipping/double cream
fruit pieces or marshmallows to dip
Method
Melt rum, chocolate and butter together in a pan on low heat. Remove from
heat, and stir in yogurt and cream. Serve with fruit pieces/marshmallows
Serves 4.
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SueA, CA (11:24:08 pm) : In case you have a brunch Super Bowl party--Denver
fans
Orange Pecan Muffins
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Breads Breakfast Muffin
Amount Measure Ingredient Preparation Method
2 cups all-purpose flour sifted
3 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1 egg
3/4 cup milk
1/4 cup orange juice
1/4 cup melted shortening
1 cup pecans chopped
Preheat oven to 425 degrees F. Grease muffin pans. Sift dry ingredients.
Beat egg until frothy and add remaining ingredients. make a well in flour
mixture and add milk mixture all at once. Stir quickly-don't beat-until
barely mixed. Fill muffin cups 2/3 full.
Bake 25 minutes or until wooden pick inserted in center comes out clean.
Makes 12 muffins.
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(11:32:01 pm) : Super Sunday Cake
Prep Time:10 mins.
Ready In:40 mins.
Serves:15
1 pkg. (2 layer size) chocolate cake mix
chilled, brewed strong MAXWELL HOUSE Coffee
Cappuccino Pudding Frosting
PREPARE and bake cake mix as directed on package for 13 x9-inch
baking pan, substituting coffee for water. Cool 15 minutes; remove
from pan. Cool completely on wire rack. Frost with Cappuccino
Pudding Frosting. Refrigerate until ready to serve.
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(11:34:24 pm) : PHILLY 3-STEPTM Chocolate Layer Cheesecake Bars
Prep Time:10 mins.
Skill: Learning Cook
Ready In:3 hrs. 40 mins.
Serves:24
3 pkg. (8 oz. each) PHILADELPHIA BRAND Cream Cheese
softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
3 squares BAKER'S Semi-Sweet Baking Chocolate melted slightly
cooled
1 1/2 cups chocolate sandwich cookie crumbs
1/3 cup butter or margarine melted
MIX cream cheese, sugar and vanilla with electric mixer on medium
speed until well blended. Add eggs; mix until blended. Remove 1 1/2
cups batter; stir melted chocolate into this batter. Mix crumbs and
butter; press into 13x9-inch baking pan.
POUR chocolate batter over crust. Top with plain batter.
BAKE at 350ƒF for 30 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Cut into bars.
TIP: Line pan with foil for easy removal of bars.
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(11:37:11 pm) : One Bowl Chocolate Brownie Cookies
Prep Time:15 mins.
Ready In:29 mins.
Serves:Makes about 3 dozen.
6 squares BAKER'S Semi-Sweet Baking Chocolate
4 squares BAKER'S Unsweetened Baking Chocolate
6 Tbsp. butter or margarine
1 1/4 cups sugar
3 eggs
2 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
2 cups toasted chopped walnuts
HEAT oven to 325ƒF.
MICROWAVE semi-sweet and unsweetened chocolates and butter in large
microwavable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost
melted, stirring halfway through heating time. Stir until chocolate is
completely melted and smooth.
STIR sugar into chocolate until blended. Mix in eggs and vanilla. Stir in
flour, baking powder and salt. Stir in nuts. Drop by rounded tablespoonfuls,
1 1/2 inches apart, onto ungreased cookie sheets.
BAKE 12 minutes or until set. DO NOT OVERBAKE. Cool 5 minutes; remove from
cookie sheets. Cool completely on wire racks.
Store in airtight container.
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Terry,tx (6:18:46 pm) : Here's another for the orange
Harvey Wallbanger Cake
1 box yellow cake mix (without pudding)
1 (3-3/40x) vanilla pudding
1 scant cup oil
4 eggs, added one at a time
1/4c vodka
1/4c Galliano
2/3c orange juice
Beat well, bake at 350 for 50-55 min. ( I use bundt pan)
Cool 30 min. in pan.
Mix together for 4 min--
1/2 stick butter or margarine
1/2 c sugar
1/4c orange juice.
1/8c Galliano
Poke holes in the cake with cooking fork, or ice pick ( I use a bamboo
skewer). Pour over cake in pan. Cool 30 min more before removing from pan.
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(11:29:22 pm) : Football Field Dessert
Prep Time:10 mins.
Skill: No Experience Required
Ready In:1 hr. 10 mins.
Serves:15
2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding &
Pie Filling
1 pkg. (12 oz.) pound cake cut into 1/2- inch cubes
1 1/2 cups chopped candy bars
1 tub (12 oz.) COOL WHIP Whipped Topping thawed
Sprinkles
POUR cold milk into bowl. Add pudding mix. Beat with wire whisk 2
minutes.
LINE bottom of 12x8-inch glass baking dish with cake cubes.
Sprinkle with chopped candy bars. Top with pudding. Reserve 1 cup
of the whipped topping. Spread remaining whipped topping over
pudding.
REFRIGERATE 1 hour or until ready to serve. Pipe reserved
whipped topping onto dessert to resemble end zones and large football
in center of field. Fill in end zones and football with sprinkles. Store
leftover dessert in refrigerator.