Recipe: Dessert Recipes (19) Part 2 of 2 - 06-28-97 Recipe Swap (updated)

DESSERT RECIPES PART 2 of 2
Recipe Swap - June 28, 1997

19 RECIPES IN THIS FILE:
Chocolate Zucchini Cake with Fluffy Coffee Frosting
Gooey Butter Coffeecake
Zucchini Drop Cookies
Easy Chocolate Mousse
The Ultimate Chocolate Brownie Cookie
Caribbean Fudge Pie
Apple Walnut Cobbler
No Guilt Brownies
Blueberry Lemon Cake
Fruit Pie Dessert
Peanut Butter Cup Bars
Snickers Pie
Kahlua Cake
Kay Peterson's Big Chocolate Chip Cookies
Mock Devonshire Cream
Chilled Strawberry-Mint Soup
Summer Fruit Soup
Tips for Cold Soup
How to Spike a Watermelon

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CHOCOLATE ZUCCHINI CAKE
Makes 1 (2-layer) cake or 1 (10-inch) Bundt
From: Kate

This is a wonderful recipe from the Fannie Farmer Baking Book

12 tablespoons (1 1/2 sticks, or 3/4 cup) butter, softened
2 cups sugar (note: I usually reduce this to about 1 1/2 cups)
3 eggs
2 teaspoons vanilla extract
1 tablespoon grated orange zest
2 cups grated raw zucchini
2 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup milk
1 cup chopped walnuts
Confectioner's sugar or Fluffy Coffee Frosting (recipe follows)

Preheat oven to 350 degrees F. Grease and flour two 9-inch round pans or a 10-inch tube (or Bundt) pan.

Cream the butter and slowly add the sugar, beating until smooth. Beat in the eggs and mix thoroughly. Add vanilla, orange zest and zucchini and blend well. The batter may look curdled, but it will become smooth later; set aside.

Sift together flour, cocoa powder, baking powder, baking soda, salt and cinnamon. Add to the zucchini mixture along with the milk; beat thoroughly. Stir in the walnuts. Pour into prepared pan(s).

Bake layer cakes for 35-40 minutes, the tube cake for an hour, or until a knife inserted into the center comes out clean. Remove from oven, let cool, and either sprinkle with confectioners sugar or frost with Coffee Frosting

FLUFFY COFFEE FROSTING
Enough to frost an 8 or 9 inch two layer cake or a 9-10 inch tube cake.

3/4 cup sugar
1/2 teaspoon cream of tartar
pinch of salt
2 egg whites
1/4 cup cold water
1/2 teaspoon powdered instant coffee
2 teaspoons vanilla extract

Combine the first five ingredients in the top of a double boiler. Set over simmering water on low heat. Beat for 5-7 minutes, or till frosting stands in peaks. Remove from hot water, add the instant coffee, and continue beating until it forms soft, billowy peaks. Beat in the vanilla.

Adapted from source: The Fannie Farmer Baking Book by Marion Cunningham

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GOOEY BUTTER COFFEECAKE
Makes 1 (13x9-inch) cake, about 12 servings
From: CarolB

1 (18.25-ounce) box cake mix (chocolate, yellow or pound cake)
4 eggs, divided use
1/2 cup (1 stick) butter, melted
1 (1 pound) box powdered sugar, divided use
1 (8 ounce) package cream cheese, at room temperature
1 1/2 tablespoons vanilla

Preheat oven to 300 degrees F.

Stir together (dry) cake mix, 2 eggs and melted butter; pour into a 9-by-13-inch baking dish. Set aside.

Set aside 2 tablespoons powdered sugar. In another bowl, combine remaining powdered sugar, cream cheese, remaining 2 eggs and vanilla. Mix well with a wire whisk or electric mixer. Spread cream cheese mixture over batter in baking dish.

Bake 15 minutes. Remove cake from oven and sprinkle with reserved 2 tablespoons powdered sugar. Return to oven; bake 25 minutes longer.

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ZUCCHINI DROP COOKIES
Makes 3 dozen cookies
From: Kate

1 cup grated zucchini (unpeeled)
1 cup sugar
1/2 cup butter or margarine, softened
1 tsp. baking soda
1 egg
2 cup flour
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup nuts, chopped
1 cup raisins

Beat together thoroughly the zucchini, sugar, butter and baking soda until creamy. Add eggs. Beat well; set aside.

Sift flour, spices and salt together. Add dry ingredients with nuts and raisins to the zucchini mixture. Drop by teaspoon on greased baking sheet.

Bake at 375 degrees F for 12 to 15 minutes.

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Risa G.: These zucchini recipes are good for the folks who will have a big harvest of zucchini very soon. I also love zucchini bread
and I make the zucchini crusted pizza from the Moosewood Cookbook. When I first made it during college, everyone thought I was crazy...until they tasted it!! Maybe that is the way to get my husband to eat zucchini...just cover it with cheese and toppings. Hmmm! What an idea.

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EASY CHOCOLATE MOUSSE
From: Kate
Makes 2-4 servings

This is a very rich dessert.

1 (6 oz.) pkg. semisweet chocolate chips
1/4 cup boiling water
1 egg (or pasteurized egg)
1/2 cup heavy whipping cream
1/2 tsp. vanilla extract (or liqueur like Kahlua)

Add chocolate chips and boiling water to blender; whirl at high speed for 15 seconds. Add remaining ingredients and blend until well mixed.

Pour into glasses; chill in refrigerator until firm.

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THE ULTIMATE CHOCOLATE BROWNIE COOKIE
Makes about 3 dozen cookies

1 1/3 cup Crisco butter flavor vegetable shortening
1 cup white granulated sugar
2/3 cup firmly packed brown sugar
1 tsp vanilla
2 eggs, slightly beaten
2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1/4 cup milk
1 1/2 cups large, broken pecan or walnut pieces
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.

Combine Crisco, white sugar, brown sugar and vanilla in large bowl. Beat with electric mixer on low speed for 1 minute or until creamy. Add beaten eggs.

Combine flour, cocoa powder, baking soda and salt. Add to creamed mixture alternately with milk, beating on low speed for about 1 minute, or just until blended.

Stir in nuts and chocolate chips. Drop dough by heaping spoonfuls (about 2 tablespoons for each cookie) on ungreased baking sheet, 6 to 9 at a time, leaving about 3-inches between cookies for spreading.

Bake for 10 to 12 minutes. Cookies will appear soft and moist when baked, but firm up on cooling. Cool 2 minutes, then remove to cooling rack.

VARIATION:
Smaller cookies can be made using 1 tablespoon dough for each cookie. Bake 8-10 minutes. Makes about 6 dozen cookies.

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Judy: Bubbles, I freeze anything that is powder the day I buy it from the store, it keeps indefinitely. I also freeze all my spices and flours.

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CARIBBEAN FUDGE PIE
From: Kate - 06-28-97

1/4 cup butter or regular margarine, softened
3/4 cup brown sugar; firmly packed
3 large eggs
1 (12 oz.) pkg. chocolate chips, melted and cooled
2 tsp. instant coffee powder
1 tsp. rum flavoring
1/4 cup unbleached flour
1 cup walnuts, coarsely chopped
1 unbaked 9-inch pie shell
Walnut Halves

Using an electric mixer at medium speed , cream the butter and brown sugar together in a bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well.

Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie.

Bake in a preheated 375 degree F oven for 25 minutes or until set around the edge. Cool on a wire rack.

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Risa G.: We're nice folks, what can I say? You will find that this is one of the friendliest chats on the internet!!

Judy, I also freeze my spices. I buy in big amounts at the Indian and Chinese stores in my neighborhood and put them in ziploc bags and then right into the freezer.

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Kathryn: When you freeze your baking soda and powder etc. do you put it in a different container or just the container it came in?

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Judy: I keep it in the original container, Kathryn.

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Liz: This is my favorite recipe from my Mom.

APPLE WALNUT COBBLER

1 1/2 cups sugar, divided use
1/2 tsp. ground cinnamon
3/4 cup coarsely-chopped walnuts, divided use
4 cups thinly-sliced pared tart apples (or 2 1/2 cup canned sliced pie apples)
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 egg, well beaten
1/2 cup evaporated milk
1/3 cup butter or margarine, melted

Mix 1/2 cup sugar, cinnamon, and 1/2 cup walnuts; set aside.

Place apples in bottom of a greased (8 1/2 x 1 3/4-inch) round ovenware cake dish. Sprinkle with cinnamon mixture.

Sift flour, remaining 1 cup sugar, baking powder and salt; set aside.

Combine egg, milk, and butter; add dry ingredients all at once; mix until smooth. Pour over apples and sprinkle with remaining 1/4 cup walnuts.

Bake at 325 degrees F for about 50 minutes or until done.

Cut in wedges. Serve with cinnamon-topped whipped cream.

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NO GUILT BROWNIES
Source: National Dairy Board ad, Good Housekeeping magazine, November 1992
Makes 16 squares

3 squares (1 ounce each) unsweetened chocolate, chopped
1 cup granulated sugar
3/4 cup flour
3/4 cup 2% low fat cottage cheese
3 egg whites
1 tsp vanilla extract
1/4 tsp salt
Powdered sugar

Heat oven to 350 degrees F. Lightly butter an 8-inch square baking pan.

Over very low heat, melt chocolate; cool slightly.

In food processor, puree all ingredients, except chocolate and powdered sugar, until smooth. Add melted chocolate; blend well. Pour into prepared baking pan.

Bake for 20-25 minutes or until just set.

Sprinkle with powdered sugar. Cut into squares, about 100 calories per square

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BLUEBERRY LEMON CAKE
From: candy

1 cup sugar
6 tbsp butter, softened
2 eggs
1 1/2 cups flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup milk
1 cup fresh blueberries
1 1/2 tbsp grated lemon rind
1 tsp lemon juice

Cream sugar and butter together. Add eggs and mix; set aside.

Sift flour, baking powder and salt together. Add milk and dry ingredients alternately to egg mixture.

Stir in lemon rind and juice. Gently stir in blueberries. Place in a greased and floured loaf pan.

Bake in preheated 350 degree F oven for 50-60 minutes.

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FRUIT PIE DESSERT
From: sara

1 (12 oz.) can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 large carton Cool Whip, thawed
1 (20 oz.) can crushed pineapple, drained
1 (11 oz.) can mandarin oranges, drained
1 cup chopped pecans
2 graham cracker pie shells, baked

Fold lemon juice into condensed milk. Fold in Cool Whip, fruit and nuts. A pint of orange sherbet may be added. Pour into pie shells and refrigerate. May be frozen.

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PEANUT BUTTER CUP BARS
Source: Mary Beth Otto

3 1/2 cups powdered sugar
1 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, softened
FOR THE FROSTING:
3 teaspoons butter
3 teaspoons brown sugar
3 teaspoons milk
1 cup chocolate chips

Combine powdered sugar, graham cracker crumbs, peanut butter and 1 cup softened butter; work together well with fingers. Press into 9x13 pan.

TO PREPARE THE FROSTING:
Combine 3 teaspoons butter, brown sugar and milk in small saucepan. Boil for 1 minute. Add chocolate chips and stir until smooth. While hot, spread on top of first mixture in pan. Let cool, then cut into squares.

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SNICKERS PIE
From: CarolB
Makes 1 (9-inch) pie, 12 servings

FOR THE CRUST:
1 1/2 cup graham cracker crumbs
1 tablespoon sugar
6 tablespoons margarine, melted
FOR THE FUDGE LAYER:
6 tablespoons flour
1/2 teaspoon baking powder
1/2 cup margarine, cut into 8 pieces
4 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 cups snickers bars, cut into 1/2-inch pieces
FOR THE CREAM CHEESE LAYER:
10 ounces cream cheese, at room temperature
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
FOR THE TOPPING:
2 ounces semisweet chocolate, chopped
2 tablespoons whipping cream

TO MAKE THE CRUST:
Position rack in center of oven and preheat to 350 degrees F. Grease a 9-inch diameter deep-dish glass pie plate.

Combine graham cracker crumbs and sugar in a medium bowl. Add melted margarine and stir until well incorporated. Press graham mixture evenly into bottom and up sides of prepared dish.

Bake until crust is set, about 5 minutes. Cool on rack. Maintain oven temperature.

TO MAKE THE FUDGE LAYER:
Sift flour, baking powder, and salt into medium bowl.

Combine margarine, semisweet and unsweetened chocolate in top of double boiler set over simmering water. Stir until melted and smooth. Remove and cool slightly.

Using electric mixture, beat sugar, egg, and egg yolk in medium bowl until slightly thickened, about 1 minute. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix just until combined. Pour fudge mixture into crust.

Bake until almost set and tester inserted into center comes out with moist batter still attached, covering crust if browning too quickly, about 17 minutes. Cool on rack for 10 minutes.

Arrange Snickers pieces over fudge layer.

TO MAKE THE CREAM CHEESE LAYER:
Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Add egg and vanilla; beat just until smooth. Carefully spread mixture on pie.

Bake until cream cheese layer is set, about 15 minutes. If necessary, cover crust with foil. Cool on rack.

TO PREPARE THE TOPPING:
Stir milk chocolate and cream in top of double boiler set over simmering water just until melted and smooth. Remove from heat.

Dip spoon into topping mixture and drizzle decoratively over top of pie. Refrigerate until chilled.

Serve cold. (Pie can be made 3 days ahead. Cover loosely with foil and refrigerate.)

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KAHLUA CAKE
From: candy

1 (2-layer-size) pkg chocolate cake mix
1 (4-serving-size) pkg instant vanilla pudding
2 cups raspberry yogurt
1 (12 oz) pkg choc chips
2 eggs
1/3 cup Kahlua
1/4 cup oil

Preheat oven to 350 degrees F. Grease and lightly flour a Bundt pan.

Mix ingredients together by hand; spread in prepared pan.

Bake 50 minutes at 350 degrees F.

When cool, dust top with powdered sugar on top.

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KAY PETERSON'S CHOCOLATE CHIP COOKIES
From: Rachel

Rachel: "Kay Peterson sent me this a couple weeks ago and they are super good! (I sound like a child, but it is worth it for these cookies!) In one batch we followed directions as Kay states but added Peanut butter chips, and then in the second batch I added a little nutmeg... and boy was it worth it... they are really soft and chewy cookies... If anyone wants a wonderful recipe for chocolate chip cookies, this is it!! :) Thanks again to Kay Peterson! Oh yes, and I didn't flatten them out, so they would be a little thicker... and they held up wonderfully! These are about 5-inches across and delicious. I've never had them fail."

BIG CHOCOLATE CHIP COOKIES

1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon*
3/4 cup butter, room temperature
1 1/2 teaspoons vanilla
1 teaspoon lemon juice
2/3 cup brown sugar, packed
1/3 granulated sugar
2 eggs
1/4 cup oatmeal (not instant), uncooked
1 1/2 cups broken pecans
1 cup chocolate chips

Preheat oven to 350 degrees F. Line cookie sheets with foil.

Sift together flour, salt, baking soda and cinnamon and set aside.

Using an electric mixer, cream butter. Add vanilla, lemon juice and then the sugars. Beat well. Beat in the eggs one at a time.

On low speed, add the dry ingredients and oatmeal, beating only until mixed.

Stir in nuts and chocolate chips. Spread out a large piece of waxed paper on the counter. Using 1/4 cup measure, place blobs of dough any which way on it (12-15 blobs). Using slightly wet hands, roll each blob into a ball and then flatten it to about 1/2-inch thick.** Place on foil-lined cookie sheets (about 4 cookies to a sheet is maximum).

Bake 16-18 minutes or well-colored. Watch closely at the end. When they come out of the oven let stand for a minute before removing to cooling racks.

These freeze well.

*In the second batch I added a little nutmeg... and boy was it worth it. - Rachel

*I didn't flatten them out, so they would be a little thicker... and they held up wonderfully! - Rachel

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MOCK DEVONSHIRE CREAM
From: Linda

1 (3 oz.) pkg. cream cheese, room temperature
1 tablespoon sugar
1/8 teaspoon salt
1 cup heavy whipping cream

In a large bow, combine cream cheese, sugar, and salt; stir until well blended. Stir in whipping cream.

With an electric mixer, beat mixture until stiff. Store in refrigerator.

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Liz: sara, I've had fruit soup as a first course at a couple of weddings I've attended.

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Roxie: You have all been truly inspiring!! I have so many wonderful ideas that I will have to sit down and figure out just what I want to do! This is going to be hard! I thank you one and all!!

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sara: thanks, liz. I have wanted to serve some of the great recipes I've found for fruit soups, but didn't know if it was a starter or a dessert. Were the ones you had sweet?

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sara: roxie: let us know what you decide and how it goes!

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Liz: sara, they were relatively sweet, one was strawberry and one was peach (you'd probably like that one, huh?)

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Linda: Sara - fruit soups can be served as a starter or dessert. Whatever you want.

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sara: mmmmmm. Georgia peach soup. Can we deliver that one here in Georgia, betsy? LOL
thanks, linda. what a great idea for summer dinner parties -- cool fruit (in season) soups!

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Betsy: Yes sara!

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CHILLED STRAWBERRY-MINT SOUP
From: Linda - 06-28-97
Makes 2 servings

This soup is not only delicious, but the color is lovely.

1 1/2 cups sliced fresh strawberries
3/4 cup sour cream
3/4 cup heavy whipping cream
2 tablespoons orange juice
2 tablespoons honey
1 1/2 teaspoons finely chopped fresh mint leaves
Fresh strawberry slices or fresh mint sprigs (for garnish)

In a food processor or blender, place the strawberries, sour cream, heavy cream, orange juice; whirl until smooth. Stir in mint. Taste for sweetness; if necessary, add more honey. Refrigerate until well chilled.

To serve, put into chilled soup bowls and top with strawberry slices or mint sprigs.

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Roxie: I wanted to thank you all for the fantastic recipes!!

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SUMMER FRUIT SOUP
Source: Randolph, MA
From: sara
Make 8-10 servings

2 lb. ripe peaches, peeled, pitted and cut
2 lb. ripe plums, pitted and cut
1 lb. pears, peeled, pitted and cut (or 1 large can pears, drained - retain juice)
1 lb. cherries, pitted (or 1 (16 oz.) can cherries, drained, pitted - retain juice)
1 cup sugar (or more to taste)
Water
1 tbsp. cornstarch
1 cup cold water
Yogurt (optional, for serving)

Place all the fruit and sugar in large pot and cover with water and juices retained from cans of fruit. Cook until fruit is tender, 1/2 to 3/4 hour.

While fruit is cooking, mix cornstarch and water; when cornstarch is completely dissolved add to soup about 10 minutes before the soup is finished. Let boil for the remaining 10 minutes. Allow to cool and then refrigerate.

When serving a dollop of yogurt of sour cream can be added on top.

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Linda:

TIPS FOR COLD SOUP:
A cold soup should always be thoroughly chilled. Prepare and refrigerate the day before, if you can. When serving a cold soup, chill the bowls or cups you are going to serve it in. The soup will remain cold longer.

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sara: oh, thanks everybody. great tip, liz. we bought a really *HUGE* one today and none of the neighbors were home (YIKES) so I ended up cutting it all up and was wondering how it would do frozen. Figure i could make watermelon smoothies or something . . .

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Linda: Have you ever spiked a watermelon? You are in for a treat when you do.

HOW TO SPIKE A WATERMELON:
Cut a 2-inch plug from the melon and reach in with your knife tip to score the exposed flesh. Pour in as much gin, vodka, or light rum as the melon will hold. Replace the plug and secure with tape; refrigerate for 8 to 24 hours before serving.