Category Archives: Desserts

Cakes, Desserts, Recipes

STRAWBERRY AMARETTO CAKE

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cake is soaked in liqueur

No picture yet….can’t wait to give it a try.

Ingredients:

1 frozen pound cake (10-12 ounces)or one homemade pound cake

4-5 tablespoons Amaretto liqueur

1/2 cup soft butter

3/4 cup confectioners sugar

1/2 cup Amaretto liqueur

1 ounce semisweet chocolate, chopped

2 tablespoons cream

1/4 cup sugar

1 cup whipping cream

1 pint strawberries (reserve 6 whole berries)

1 ounce semi sweet grated chocolate

Directions:

Cut cake in 4 or 5 horizontal layers. Sprinkle each with 1 tablespoon Amaretto.

Beat butter and sugar together until fluffy. Gradually add 1/2 cup Amaretto. Set aside.

Melt chocolate with cream and sugar. Set aside.

Beat cream until stiff. Fold in cooled chocolate mixture and the butter mixture.

Spread first layer with some of the cream mixture and sliced strawberries. Repeat layers. Frost entire cake with remaining cream mixture. Cover and rerigerate 6 hours.

Sprinkle with chocolate and garnish with strawberries.

Makes 6 servings.

Cookie Bars, Desserts, Recipes

Chewy Granola Bars

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24 Servings Prep: 10 Min. Bake: 25 Min.

Ingredients

    1. 1/2 cup butter, softened
    2. 1 cup packed brown sugar
    3. 1/4 cup sugar
    4. 2 tablespoons honey
    5. 1/2 teaspoon vanilla extract
    6. 1 egg
    7. 1 cup all-purpose flour
    8. 1 teaspoon ground cinnamon
    9. 1/2 teaspoon baking powder
    10. 1/4 teaspoon salt
    11. 1-1/2 cups quick-cooking oats
    12. 1-1/4 cups crisp rice cereal
    13. 1 cup chopped nuts
    14. 1 cup raisins or semisweet chocolate chips, optional

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Add the honey, vanilla and egg; mix well. Combine the flour, cinnamon, baking powder and salt; gradually add to creamed mixture. Stir in oats, cereal and nuts and raisins or chocolate chips if desired.
  2. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is lightly browned. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
Desserts, Recipes

Butterscotch Pecan Dessert

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16-20 Servings Prep: 15 Min. + Chilling Bake: 20 Min.  + Cooling

Ingredients

    1. 1/2 cup cold butter, cubed
    2. 1 cup all-purpose flour
    3. 3/4 cup chopped pecans, divided
    4. 1 package (8 ounces) cream cheese, softened
    5. 1 cup confectioners’ sugar
    6. 1 carton (8 ounces) frozen whipped topping, thawed, divided
    7. 3-1/2 cups cold 2% milk
    8. 2 packages (3.4 or 3.5 ounces each) instant butterscotch or vanilla pudding mix

Directions

    1. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes or until lightly browned. Cool.
    2. In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust.
    3. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours. Yield: 16-20 servings.

 

Desserts, Recipes

Ice Cream Tortilla Cups 

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6 Servings Prep/Total Time: 25 Min.

Ingredients

    1. 1/4 cup butter, melted
    2. 6 flour tortillas (6 inches), warmed
    3. 6 tablespoons sugar
    4. 1/2 teaspoon ground cinnamon
    5. Strawberry ice cream or flavor of your choice

Directions

  1. Brush butter on one side of each tortilla. Combine the sugar and cinnamon; sprinkle evenly over tortillas. Press each tortilla, sugar side up, into a greased muffin cup.
  2. Bake at 400° for 6-8 minutes or until lightly browned. Cool for 5 minutes. Gently separate edges. Place a scoop of ice cream in each tortilla. Yield: 6 servings.
Desserts, Recipes

Tortilla Dessert Cups

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20 Servings Prep.  30 Min. + Chilling

Ingredients

    1. 3 tablespoons sugar
    2. 2 teaspoons ground cinnamon
    3. 10 flour tortillas (6 inches)
    4. 1 package (8 ounces) reduced-fat cream cheese
    5. 1 cup cold fat-free milk
    6. 1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
    7. 2 cups reduced-fat whipped topping
    8. 1/4 cup milk chocolate chips, melted

Directions

  1. In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.
  2. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan.
  3. Meanwhile, for filling, in a small bowl, beat cream cheese until smooth. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour.
  4. Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator. Yield: 20 servings.
Christmas Recipes, Desserts, Recipes

Noel Ice Cream Cups 

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8-10 Servings Prep: 15 Min. + Freezing

Ingredients

    1. 1 quart vanilla ice cream, softened
    2. 1/4 cup chopped pecans, toasted
    3. 2 tablespoons each chopped red and green maraschino cherries
    4. 1 teaspoon vanilla extract
    5. 1/2 teaspoon almond extract
    6. 1/2 cup milk chocolate M&M’s
    7. Additional milk chocolate M&M’s, chopped

Directions

  1. In a large bowl, combine the ice cream, pecans, cherries and extracts. Fold in M&M’s.
  2. Spoon into paper-lined muffin cups and freeze for at least 30 minutes. Sprinkle with chopped M&M’s. Yield: 8-10 servings.
Candy, Desserts, Recipes

Coconut Caramels… Go Nuts!

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32 Servings Prep: 10 Min. Cook: 5 Min. + Cooling
      Ingredients

    1. 1 teaspoon butter
    2. 24 caramels
    3. 3/4 cup plus 2 tablespoons flaked coconut, divided
    4. 1/2 cup white baking chips
    5. 1/2 cup salted peanuts

Directions

    1. Line an 8-in. x 4-in. loaf pan with foil and grease the foil with butter; set aside.
    2. In a microwave-safe bowl, combine the caramels, 3/4 cup coconut, baking chips and peanuts. Microwave on high, uncovered, for 1 minute; stir. Cook, uncovered, 30-60 seconds longer or until caramels are melted; stir to combine. Press into prepared pan. Sprinkle with remaining coconut. Cool.
    3. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Yield: about 3/4 pound.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.