Recipe: Part 3-TALK TKL 9-6 Just Desserts (LONG)

TALK TKL 9-6-97 Just Desserts Chat - Part 3

Vicki,La (10:13:37 pm) :
Subject: Blueberry Banana Snack Cakes
Date: Mon, 28 Oct 1996 23:07:28 -0600
Message-ID:

Anyone in the mood for Blueberry Banana Snack Cakes...found it...tried
it..and it's good!

1 1/4 cup sugar
2/3 cup butter (Land O Lakes)
1/4 cup buttermilk
2 eggs
1 tsp vanilla
3 medium ripe banana (2 cups)
2 cups all-purpose flour
3/4 tsp baking soda
1/8 tsp salt
1 cup fresh/frozen blueberries

Heat oven to 350. In larger mix bowl, combine sugar, buttermilk,
butter, eggs and vanilla. Beat at medium speed, scraping bowl often
until creamy (1-2 min). Add flour, baking soda, and salt. Beat at low
speed until moistened (1-2 min). By hand, stir in blueberries. Spoon
into paper lined muffin cups. Bake for 25-30 min. or until toothpick
inserted into the center comes out clean. Remove from pan, cool and
sprinkle with powdered sugar.

BON APPETIT!

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RisaG., NJ (10:14:21 pm) : For those of us trying to behave ourselves:
Low Fat Coffee Cake
1 1/2 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 c. bran flakes cereal with raisins
1/2 c. sugar or sugar substitute
1 c. low-fat buttermilk (1 g per cup)
1/4 c. Butter Buds, liquid form
1/4 cup egg substitute

Topping:

2 T. sugar or sugar substitute
1/2 t. cinnamon

Preheat the oven to 400. Lightly spray an 8" pan with vegetable oil cooking
spray.
In a large bowl, combine the flour, baking powder, baking soda, and salt.
Stir with a wire whisk to blend.Mix in the bran flakes, sugar, buttermilk,
Butter Buds and egg substitute, stirring just until moistened. Spread the
batter in the prepared pan.
Combine topping ingredients; sprinkle over the batter. Bake 30-40 min. or
until a toothpick inserted in the center comes out clean. Serve warm. If
you're making this ahead, cover with plastic wrap after adding the topping
and refrigerate, until baking time.
9 servings. 1 g fat per serving

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Cookie, NH (10:15:27 pm) :
Ritz's Crackers Pie

Beat 3-4 egg whites until stiff then gradually add:
1 c sugar
1 t baking powder
1 t vanilla
1/4 c chopped pecans or walnuts
Fold in 20 ritz crackers crushed. Bake in well greased pie pan. Cool. Cover
with no fat cool whip or high fat whipped cream (:. Chill 2-4 hours. It is
low fat and tastes great.

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CarolB, FL (10:16:05 pm) : Velma, this is the one I am dreaming of trying.
It has Reese's, too.

This pie is so smooth and creamy, we thought we'd died and gone
to heaven. Alison Mackie Capps, pastry chef at Cappers in
Raleigh, piles the filling up 3 to 4 inches. I suggest being a little
more conservative and making two pies. Double the crust reci pe
and use two 8-inch pie plates.

Chocolate Peanut Butter Pie
Crust:
1/3 cup sugar
8 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs

Preheat oven to 325 degrees. Hand mix ingredients and press into
bottom and up sides of pie plate. Bake for 8 minutes.

Makes one 8 or 9 inch pie crust. (Double recipe for two pie
crusts.)

Filling:
1 cup heavy cream
1 1/2 cups peanut butter
1 3/4 cups sugar
12 ounces cream cheese, softened

In the large bowl of an electric mixer, beat all ingredients until light
and fluffy. Spoon into cooled pie crust(s).

Topping:
2 ounces unsweetened chocolate
4 tablespoons unsalted butter
1/2 cup sugar
1/2 cup heavy cream
1 teaspoon vanilla
6 two-pack Reese's Peanut butter cups, chopped

Melt chocolate, butter and sugar over low heat. Remove from heat
and whisk in cream and vanilla until smooth. Spread over pie.
Refrigerate for 30 minutes. Sprinkle with Reese's cups and
refrigerate at least 3 hours before serving.

Makes one large 9-inch pie or two regular 8-inch pies.

###

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Vicki,La (10:17:17 pm) : Newsgroups: rec.food.recipes
From: esined@inforail.MV.COM (Denise Gaunt)
Subject: Blueberry Cream Cake

Blueberry Cream Cake

2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon grated lemon rind
1/4 teaspoon each: salt, car-
damom, nutmeg
3 large eggs
1+1/2 cups each: whipping cream,
blueberries

1. Heat oven to 350 degrees. Grease a
9-inch tube pan or springform pan
fitted with a center tube.
2. Combine flour, both sugars, baking
powder, lemon rind and spices in large
bowl of an electric mixer. Blend on
low speed. Add eggs and mix on low
speed. Add the cream; increase to high
speed and mix until light, about 2 min.
Fold in blueberries with a rubber spatula.
3. Transfer to prepared pan. Bake until a
toothpick inserted in the center comes
out clean, 50 to 55 minutes. Cool in pan
5 minutes, then remove from pan. Cool on
wire rack.

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Cookie, NH (10:19:47 pm) :
German Chocolate Upside-Down Surprise Cake

1 cup coconut -- flaked
1 cup pecans -- chopped
1 package German chocolate cake mix
1 1/4 cups water
1/3 cup oil -- I use applesauce
3 eggs
3 1/2 cups powdered sugar
1 cup butter -- melted
8 ounces cream cheese -- softened

Heat oven to 375 degrees. Grease 9X13-inch pan. Sprinkle coconut and pecans
evenly over bottom of greased pan. In a large bowl, combine cake mix, water,
oil and eggs at low speed until moistened; beat 2 minutes at high speed.
Spoon batter evenly over coconut and pecans. In another large bowl, combine
powdered sugar, margarine and cream cheese; beat until smooth and creamy.
Spoon evenly over batter to within 1" of edge. Bake at 375 degrees for 43
to 53 minutes, or until a toothpick inserted in center comes out clean. Cool
completely. Cut into squares. Invert each square onto individual plates.
Serve warm or cool. Store in refrigerator.

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Vicki,La (10:22:03 pm) : CANDY APPLES

12 med apples skewers or ice cream sticks
2 cups sugar
1 2/3 cup light corn syrup
2/3 cup water
red food coloring

Wash apples, remove stems, insert sticks.
Lightly grease cookie sheet.
Mix sugar, corn syrup and water in saucepan. Law heat and stir till
sugar dissolves. Continue cooking over med heat, stir as little as
possible to prevent sticking. When reaches 300 degrees, remove from
heat and add food coloring. Carefully dip apples into hot syrup; let
excess drip and set on cookie sheet.

Variation: Hot Cinnamon Apples: Foloow above. Add 1/2 tsp cinnamon oil
flavouring after removing from heat. Continue as recipe directs.

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Betsy, NY (10:24:38 pm) :
Cocoa Peanut Butter Oatmeal Bars

Recipe By : LeiG@aol.com

2 cups sugar or sugar substititue.
1/2 cup milk
1/2 cup cocoa
1/4 tsp salt
1/2 tsp vanilla
1 cups peanut butter (1+ means a hefty, overflowe
2 cups oatmeal

Cook sugar, milk, cocoa and salt in saucepan, Bring to boil and boil for 1
min. remove from heat, Mix in vanilla, mix in peanut butter, and mix in
oats. Pour in buttered pan and let harden.

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Betsy, NY (10:25:47 pm) :
Cookies-And-Cream Cake

Recipe By : Taste Of Home June/July '96

1 pkg white cake mix
1 1/4 c water
1/3 c vegetable oil
3 egg whites
1 c creamed filled chocolate sandwich cookies crushed

Frosting:
4 c confectioner's sugar
1/2 c shortening
1/4 c milk
1 tsp vanilla extract
additional chocolate cookies -- halved and/or crushed

In a large mixing bowl, combine cake mix, water, oil and egg whites.
Beat on low speed until moistened; beat onhigh for 2 minutes. Gently
fold in crushed cookies. Pour into two greased and floured 8-inch round
cake pans. Bake at 350 for 30 minutes or until a wooden pick inserted
in the center comes out clean. Cool for 10 minutes; remove from pans to
wire rack to cool completely. In a mixing bowl, beat sugar, shortening,
milk and vanilla until smooth. Frost cake. If desired, decorate the
top with cookie halves and the sides with crushed cookies.

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Cookie, NH (10:26:12 pm) : CHOCOLATE OATMEAL CAKE

1 cup hot water
1 cup oatmeal
1 stick butter or margarine
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup cocoa

Combine hot water, oatmeal and butter or oleo; let this stand for 20
minutes. Add sugar, brown sugar, egg, flour, soda, cinnamon and salt. Bake
at 350 degrees for 35 minutes. Add cocoa; cake will compare with German
chocolate cake.

Icing for Chocolate Oatmeal Cake:
1 c. evaporated milk
1 c. sugar
2 egg yolks
1 stick margarine
1 tsp. vanilla
1 1/3 c. Angel Flake coconut
1 c. chopped nuts
Cook; stir evaporated milk, sugar, egg yolks, margarine and vanilla over
medium heat for 12 minutes until thick. Add coconut and chopped nuts; beat
until thick and spread on cake.

-

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Vicki,La (10:28:16 pm) : This looks interesting
From: Christine Ashby
Newsgroups: rec.food.cooking
Subject: Re: White Christmas
Date: Wed, 06 Nov 1996 16:47:33 +1100

WHITE CHRISTMAS

1 cup powdered milk
1 cup rice bubbles (rice crispies)
1 cup icing sugar
1 cup mixed fruit
2 teaspoons vanilla essence
250 gram copha (crisco)

Mix dry ingredients thoroughly, add melted (not hot) copha and finally
vanilla. Pour into slab tin, cool in refrigerator. Cut into squares when
firm.

Personally I find it sickly sweet, but there's got to be some reason why
it's still in demand. Enjoy.

Christine

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Donna, NY (10:32:25 pm) :

Name: Microwave Cupcake Mix

Source: HELLMANN'S (Kids' Favorites 1)

(To make Microwave Chocolate Cupcakes)

Ingredients: 3 cups sugar
2 cups flour
2 cups unsweetened cocoa
1-1/2 teaspoons baking powder

Instructions: Combine all ingredients in a large sealable plastic bag; seal
and shake to thoroughly combine. (Or, combine in large bowl.) Stor in bag or
tightly covered container. Mix well before using.

Makes 7 cups.

Name: Microwave Chocolate Cupcakes
Serves: 6

Source: HELLMANN'S (Kids' Favorites 1)

Ingredients: 1 cup Microwave Chocolate Cupcake Mix
1 egg, slightly beaten
1/4 cup milk
1/4 cup Hellmann's Real Mayonnaise

Instructions: Line 6 (2-1/2-inch) microwavable muffin pan cups with paper
liners. Combine all ingredients; stie until blended. Spoon into muffin cups.
Microwave on HIGH (100%), turning once, 3 minutes. Cupcakes will look moist.
Cool in pan. Frost if desired.

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Cookie, NH (10:36:31 pm) : * Exported from MasterCook *

Apple Cheddar Shortcake

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

6 servings

SHORTCAKE---------------------------------
2 1/2 c Biscuit Mix; Bisquick
4 oz Cheddar; Sharp, Shredded
2/3 c Milk
1/3 c Butter; Melted

APPLE TOPPING-------------------------------
3/4 c Brown Sugar; Packed
3 tb Cornstarch
1/2 teaspoon Cinnamon; Ground
1/4 teaspoon Salt
1 c Water
4 c Apples; Peeled,Cored, Sliced

TOPPING----------------------------------
1 x Heavy Cream; Whipped

Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar
cheese then stir in the milk and butter. Spread the dough into two greased
8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the
brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the
water and cook until clear and thickened. Add the apples, cover and
simmer until the apples are tender. Spoon half of the apple mixture over one
layer. Top with the second layer and remaining apples. Serve warm with
whipped cream for a topping.

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Vicki,La (10:36:37 pm) : Recipe via Meal-Master (tm) v8.02
Title: Pouding Renverse Des Bluets (Blueberry Upside Down Puddin
Categories: Desserts, Canadian
Yield: 1 servings

2 c Blueberries;fresh -OR-
1 pk -Blueberries, 300 g
-individually frozen,
-unsweetened
3/4 c Sugar,granulated
1 ts Lemon rind;grated
1 1/4 c Flour;all purpose
1 1/2 ts Baking powder
1/4 ts -Salt
1/4 c Shortening
1 Egg;beaten
1 ts Vanilla
2/3 c Milk
Whipped cream -OR-
Ice cream; opt

Lemon-flavoured cake batter baked over fresh blueberries makes a
perfect dessert. When I was immersed in French language studies at
Jonqiere's Centre linguistique, Jeannine Renouf treated me to this
recipe and also to a version that she makes with wild raspberries. It
was a delectable kind of immersion.

Combine blueberries, 1/4 cup of the sugar and lemon rind in a
buttered 8 inch square baking pan.
In a bowl, combine flour, baking powder and salt. In another bowl,
cream shortening with remaining 1/2 cup sugar until fluffy. Beat in
egg and vanilla. Add dry ingredients alternately with milk, blending
well after each addition and finishing with dry ingredients.
Pour batter over fruit in pan and bake in a preheated 350F oven for
about 40 minutes, or until a tester inserted in centre comes out
clean. Let cool slightly; turn out onto serving plate. Cut in squares
and serve warm or at room temperature, with whipped or ice cream, if
desired. SERVES: 6-8

SOURCE: _A Taste of Quebec_ by Julian Armstrong
MMMMM
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Cookie, NH (10:43:33 pm) :

Blueberry Banana Snack Cake

1 1/4 cups sugar
2/3 cup butter -- melted
1/4 cup buttermilk
2 eggs
1 teaspoon vanilla -- extract
2 cups mashed bananas
2 cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup blueberries -- fresh or frozen
confectioner's sugar

In a large mixing bow,combine sugar,butter,buttemilk,eggs and vanilla. Beat
at mediu speed of an electric mixer,scraping bowl often, for 1-2 minutes or
until mixture is creamy. Add bananas and continue beating for 1 minute, or
until bananas are well mixed into the mixture. Add the flour,baking soda and
salt. Beat at low speed for 1-2 minutes, or until moistened. Using a
spoon,stir in blueberies into mixture. Spoon into paper-lined muffin cups.
Bake in a preheated oven at 350 degrees for 25-30 minutes,or until toothpick
inserted into middle comes out clean. Remove from pan and allow to cool.
Just before serving sprinkle with
confectioners sugar.

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Vicki,La (10:51:51 pm) : Mom's Bread Pudding

Scald 1 qt. milk. Add 5-6 cups bread cubes, 1/4 c. butter.

Beat 2 eggs. Add 3/4 c. sugar, 1/2 tsp. salt, 1 tsp. vanilla,
1 1/2 tsp. cinnamon, 1 tsp. nutmeg, 1 c. raisins.

Combine both mixtures. Pour into buttered 9x13" pan.
Sprinkle with nutmeg. Bake at 375degF 45 min. to 1 hour.

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Vicki,La (10:55:32 pm) : Newsgroups: alt.creative-cooking
Date: Mon, 09 Dec 1996 20:26:04 -0500
Message-ID:

Indian Blueberry Pudding
Serves 6-8

1 Pound Blueberries, fresh or frozen
4 cups water
1/2 cup flour
1 cup sugar or honey, to taste

Boil the berries in water. Drain the juice and set aside. Mash the
berries and mix with the flour. Combine the sugar or honey with the
juice and add to the berry/flour mix. Stir well. If lumps are present
add a little more water and continue to stir. Bring to a simmer and stir
constantly until thick. Check for sweetness. Cool and serve.

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Vicki,La (10:58:34 pm) : From: Aruna Viswadoss
Newsgroups: rec.food.recipes
Subject: Banana Mango Pudding
Date: 19 May 1995 20:44:40 -0600

Banana Mango Pudding

I made a slight modification of the traditional banana pudding recipe.
People just love this pudding.

Ingredients:
1 cup ginger snap crumbs
(use about 15 to 18 snaps and powder in foodprocessor)
2 eggs at room temp. (beat till well blended)
2 and 1/2 cups milk
1 cup brown sugar
1/3 cup chopped dates and if you choose, 1/4 cup chopped walnuts
About 4 or 5 ripe bananas, pureed in food processor or blender
1 tsp vanilla extract
1/2 teaspoon ginger powder

Mango sauce ( For those who hate mangoes, or if mangoes are unavailable
use canned peaches):

One large or two small ripe mangoes, peeled, seeded, sliced or
one can (1 pound) peaches.
1/2 cup sugar
1 cup water
1/2 teaspoon freshly grated ginger

Pudding: Preheat oven to 325 F. Boil the milk, add some vanilla extract
and the ginger snap crumbs. Stir for 5 or 6 minutes or longer with the
heat turned down to medium. Remove from heat and cool for 5 minutes or so.
Add the beaten eggs to this while whisking the mixture energetically.
Add the dates, brown sugar, and the walnuts (if you want them). Add 1/2
a tsp of ginger powder, and finally, the foodprocessed bananas. WHisk well.

Butter an 8 or 9 inch pan. Sprinkle its bottom
and sides with white sugar so that they are coated completely with a thin
layer
of sugar. Gently shake out any excess. Pour the pudding mixture
into pan, and bake for 50 minutes to an hour.

While it is baking, prepare the mango sauce.
Boil together the mangoes, sugar, ginger, and 2 cups water (or the undrained

peaches, sugar, ginger and 1 cup water), cooking it
over medium heat for about 10 minutes or so. Pour this through a strainer,
forcing the fruit pulp through with the back of a wooden spoon. Mix well.

Cool the pudding in pan for about 5 minutes. Turn it out onto a cake plate
or any serving plate, and smother it with the sauce on top.

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SUSAN/TN (10:59:14 pm) : CHERRY DELIGHT
1(8oz.) cream cheese
1 c. Eagle Brand Milk
1/3 c. lemon juice
1 (8oz) carton Cool Whip
1 can Cherry pie filling

Mix cream chesse, Eagle Brand milk and lemon juice. Add Cool whip. Spread over graham cracker crust. Top with cherry pie filling
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END OF PART 3 (of 3)

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