|
recipelink.com Chat Room Recipe Swap
07-22-2000 – 7 Dessert Recipes
Becky,LA (10:27:00) :
MOM'S FRESH PEACH CAKE
Recipe By : MOM
2 cups sugar
4 tablespoons buttermilk
1 teaspoon salt
1 cup nuts -- chopped
1 cup shortening or 2 sticks margarine
2 teaspoons soda
2 cups ripe peaches -- mashed
2 1/2 cups flour
4 large eggs
Cream sugar and shortening.
Add eggs One at a time, beating after each.
Add soda to buttermilk.
Add to first mixture alternately with flour.
Add peaches and nuts.
Bake at 325 degrees for 30 minutes or until it springs bake when touched.
MOM'S FRESH PEACH CAKE-ICING
Recipe By : MOM
1 lb powdered sugar
1 stick margarine
1 8 oz. block cream cheese
1 teaspoon vanilla
Cream margarine and cream cheese.
Beat in vanilla and add powdered sugar until desired consistency.
Kate,.MO (04:00:15) :
Title: Recipe(tried): Wonderful Make-Ahead Fudgy Brownies
Posted By: barb/mn
Making a wonderful fudge brownie recipe today that I will serve to guests on Sunday. I love brownies right after they come out of the oven, but there is something so delicious about this recipe, and you eat them frozen or thawed. They are wonderful -- very dense and fudgelike -- and a big relief because you'll have one less thing to worry about when company is coming. (From Best of Country Cooking, vol. II)
1 c. butter or margarine, melted
3/4 c. baking cocoa
2 c. sugar
1-1/2 c. flour
4 eggs
Combine melted butter and cocoa. Mix in sugar and flour. Add eggs; mix well. Pour into greased and floured 9 x 13 pan and bake at 350 for 20-25 minutes.
Meanwhile, beat together all frosting ingredients until smooth. Cool the brownies for 15 minutes before frosting. Cool completely. Cover with foil; freeze until firm. Serve frozen or thawed.
Frosting
2-1/2 c. confectioners sugar
1/3 c. milk
1/4 c. butter, softened
3 T. cocoa
2 t. vanilla
Makes 3 dozen.
Kate,.MO (12:03:46) : Nectarine Pie
Serves 6 to 8
Two, 9-inch Prepared Pie Pastries ready for Baking
8 ripe Nectarines
1/2 Lemon
3 Tbs. Apricot Preserves
1 1/2 Tbs. Amaretto Liqueur
1/3 cup Light Brown Sugar, firmly packed
2 1/2 Tbs. Cornstarch
3/4 tsp. ground Cinnamon
1/8 tsp. ground Nutmeg
Pinch of Salt
1 Tbs. cold Butter, cut into bits
Pre-heat oven to 425-F degrees. Place one pie pastry in the bottom of a
well-greased 9-inch pie tin; refrigerate while preparing the filling.
To prepare the pie filling, place the nectarines one-at-a-time, in a large
pot of boiling water for 10 to 15 seconds. Place the nectarines into a
bowl of cold water, after they have been dipped in the boiling water until
all eight fruits are cooling.
Squeeze the juice from the half-lemon into a bowl. Slip the skins of the
nectarines off and slice the fruit into sections, placing them in the
lemon juice as you work.
Add the apricot preserves and Amaretto liqueur to the nectarine and lemon
juice slices, tossing to combine the ingredients.
In a small bowl, mix together the brown sugar, cornstarch, cinnamon,
nutmeg and salt. Gently stir the dry mixture into the nectarines.
Remove the pastry dough from the fridge and pour the filling into the
prepared pie tin. Dot the top of the pie filling with the cut-up butter.
Cut the remaining pie pastry into 1-inch wide strips and arrange a lattice
top for the pie. You may need to gently wipe the rim with water to get the
lattice to adhere well to the side of the pie pastry.
If desired, brush the lattice top with a splash of milk to reduce the
possibility of burning.
Bake the pie for about 10-minutes, then reduce the heat to 400-F degrees
and bake until golden brown, about 40 to 50-minutes longer.
Let the pie cool for a bit to set, before slicing and serving warm, with a
scoop of vanilla ice cream.
Recipe Staff Tip: Of course, you can prepare your own pie pastry from
scratch. Simply combine 2 1/4 cups flour with 1 tablespoon of granulated
sugar and 1 teaspoon of salt in a mixing bowl. Cut in 1 1/4 sticks (10
tablespoons) of cold butter with a fork or pasty blender. Blend in 3
tablespoons of vegetable shortening, an up to 1/3 third cup of cold
water to create a light and fluffy pie pastry shell. Refrigerate two balls
of dough wrapped in plastic, one slightly larger than the other, for 1
hour before rolling the pie pastry.
Kate,.MO (12:01:41) : Chocolate Cookie Cake
(from BHG.com)
2-2/3 cups all-purpose flour
2-1/4 cups sugar
1-1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1-1/3 cups milk
1 8-ounce carton dairy sour cream
5 ounces unsweetened chocolate, melted and cooled
1/3 cup butter, softened
3 eggs
2 teaspoons vanilla
1 recipe Cookie Filling
1 recipe Chocolate-Sour Cream Frosting
4 chocolate sandwich cookies, crushed
Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch
round cake pans. Set pans aside.
In an extra-large mixing bowl combine flour, sugar, baking
soda, salt, and baking powder. Add milk, sour cream, melted
chocolate, butter, eggs, and vanilla. Beat with an electric
mixer on low speed about 1 minute or until mixture is combined.
Beat on high speed 3 minutes, scraping sides of bowl
occasionally.
Place half of the batter in a medium bowl; cover and chill.
Divide remaining half of batter evenly between the prepared
pans. Bake in a 350 degree F. oven for 20 to 25 minutes for
9-inch layers and 25 to 30 minutes for 8-inch layers or
until a wooden toothpick inserted near centers comes out
clean.
Cool cakes in pans on wire racks for 10 minutes. Remove
cakes from pans. Cool layers thoroughly on wire racks.
Wash the 2 cake pans. Grease and lightly flour pans. Divide
reserved, chilled batter evenly between pans. Bake and cool as
directed above.
Prepare Cookie Filling, reserving the 3/4 cup filling
(without crumbs) for the cake garnish.
To assemble the cake, put a cake layer on a serving plate
and top with one-third of the remaining cookie filling, spreading
filling evenly over layer. Add a second layer of cake and spread
with another one-third portion of the cookie filling. Add another
cake layer and spread with remaining cookie filling. Top with
remaining cake layer.
Prepare the Chocolate-Sour Cream Frosting. Spread top and
sides of cake with frosting. Stir reserved Cookie Filling and
enough milk (about 2 to 3 teaspoons) to make it a drizzling
consistency. Spoon onto center top of cake. Carefully spread
filling to force some down sides of cake. Garnish top of cake
with the 4 crushed chocolate sandwich cookies. Cover and chill
to store. Makes 16 servings.
Cookie Filling: In large mixing bowl combine 4 cups sifted
powdered sugar; 1/3 cup butter, softened; 2 tablespoons milk;
and 1 teaspoon vanilla. Beat with electric mixer on low speed
until combined; beat on medium speed until very smooth. Beat
in enough additional milk (1 to 2 tablespoons) until frosting
is easy to spread. Set aside 3/4 cup of mixture.
Crush 10 chocolate sandwich cookies; stir into remaining mixture.
Chocolate-Sour Cream Frosting: In a saucepan melt one 6-ounce
package (1 cup) semisweet chocolate pieces and 1/4 cup butter
over low heat, stirring frequently. Cool about 5 minutes. Stir
in 1/2 cup dairy sour cream. Gradually add 2-1/2 cups sifted
powdered sugar, beating until smooth and easy to spread.Nutrition facts per serving: 638 calories, 26 g total fat,
12 g saturated fat, 79 mg cholesterol, 408 mg sodium, 102 g
carbohydrate, 1 g fiber, 7 g protein, 18% vitamin A, 0%
vitamin C, 7% calcium, 14% iron.
Kate,.MO (11:59:05) : Raspberry Summer Delight
2 beaten egg yolks
1/4 cup water
3 tablespoons sugar
2 teaspoons lemon juice
1 8-ounce carton vanilla yogurt
1 teaspoon finely shredded lemon peel
2 cups fresh raspberries
Fresh raspberries (optional)
Fresh mint leaves (optional)
In a small heavy saucepan combine egg yolks, water,
sugar, and lemon juice. Cook and stir over medium heat
until mixture just comes to boiling. Cool mixture to room
temperature quickly by placing pan in a sink or bowl of ice water,
stirring constantly.
In a small bowl combine yogurt and lemon peel; stir in
cooled yolk mixture. Cover; chill in the refrigerator for at
least 4 hours. To serve, divide berries among 4 dessert dishes
or wine glasses. Spoon yogurt mixture atop. Garnish with additional
raspberries and fresh mint, if desired.
Makes 4 servings.
Make-Ahead Tip; Prepare as above. Cover and chill in refrigerator
for up to 24 hours. Serve as above.
Kate,.MO (11:56:40) : Easiest Peach Ice Cream
3 cups peeled chopped fresh peaches or 1 pound thawed frozen peaches
1 1/4 to 1 1/2 cups sugar*
1/8 teaspoon salt
1 cup peach juice
1 cup half-and half
2 teaspoons pure vanilla extract
*the riper the peaches, the less sugar you'll need
In a blender or food processor, combine the peaches with 1/2 to 3/4 cup of the sugar and the salt and whirl until fairly smooth. In a separate bowl, combine the peach juice, half-and-half, 3/4 cup of the sugar, and the vanilla. Stir until the sugar dissolves. Add the peaches.
Pour the mixture into an ice cream machine and freeze according to the manufacturer’s directions.
Variation-- Replace the peaches with 3 cups chopped fresh mangoes-- another fruit that will produce a velvety smooth ice cream.
Yield: 1 quart
Kate,.Mo (11:10:06) : Blackberry Cobbler
Ingredients:
1/2 cup butter
2 cups self-rising flour
2 cups white sugar
2 cups milk
3 1/2 cups blackberries
1 Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
2 In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
3 Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.
Makes 1 - 9x13 inch cobbler
|