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Simple Pumpkin Cake Roll
Ingredients:
Pumpkin Roll
3 eggs
2/3 cup canned pumpkin
3/4 cup self-rising flour
1 cup sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Icing:
1 cup powdered sugar, sifted
1 (8 ounce) cream cheese, softened
1/4 cup margarine, softened
1 teaspoon vanilla
Directions:
Preheat oven to 350 degrees.
Beat eggs until fluffy (about 4 minutes)
Add sugar, sifted self-rising flour, and spices to can pumpkin. Mix together well.
Spread mixture into a greased & floured 10"x15" baking pan or large cookie sheet
Bake for about 15 minutes.
Take a kitchen towel that is larger than the cookie sheet, lay it flat and sprinkle with sifted flour.
Turn the cake onto the towel, and roll cake and the towel together. Cool in refrigerator
Combine softened margarine, softened cream cheese, sifted powdered sugar and vanilla with mixer.
Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
Reroll cake but do not put too much pressure on cake or the icing will come out of the sides.
Place the seam side down and refridgerate again.
Optional: Sprinkle the top with extra sifted powdered sugar for decoration.
Dessert recipe Holiday recipe
Warm Triple-Chocolate Pudding Cake Recipe
For Chocolate Lovers!
Ingredients:
1 pkg. (2-layer size) devil's food cake mix
2 pkg. (3.9 oz. each) JELL-O Chocolate Fudge Flavor Instant Pudding
1/3 cup sugar
2 cups cold milk
1-1/4 cups water
3 cups JET-PUFFED Miniature Marshmallows
3 oz. BAKER'S Semi-Sweet Chocolate
Make it:
HEAT oven to 350°F.
PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over cake batter. Place on rimmed baking sheet.
BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Meanwhile, heat broiler.
TOP cake with marshmallows. Broil, 6 inches from heat, 30 sec. to 1 min. or until marshmallows are golden brown. Melt chocolate as directed on package; drizzle over marshmallows. Cool 15 min.
Serves 16
Photo by Kraft
Source: http://www.kraftrecipes.com/recipes/warm-triple-chocolate-pudding-cake-131235.aspx?cm_mmc=eml-_-survey1-_-201310-_-1169&cm_lm=%%COREM_ENCRYPT_INDIV_ID%%
ECLAIR CAKE
This cake is no bake and so easy to make! A crowd favoriteAuthor: Nikki
Recipe type: Dessert
INGREDIENTS2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
3½ cups whole milk
12 oz. cool whip
2 (14.4) oz packages graham crackers
- FROSTING -
3 Tbsp. butter
3 Tbsp. milk
3 Tbsp. cocoa
1 cup powdered sugar
INSTRUCTIONS
Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
In a 9x13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.
Pour half of pudding/cool whip mixture on top and level.
Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.
Put the second half of pudding/cool whip mixture on top and level.
Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.
FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely. (**I usually double the frosting recipe)
Refrigerate overnight and Dig in!
Chocolate Dessert
Source: - http://www.chef-in-training.com/2010/08/eclair-cake/
No Bake Oatmeal Cocoa Cookie
Summer time non baking. This recipe will help you escape the heat from bakingIngredients:
2c. Sugar
1/8c. Cocoa powder
1/2c. Milk
1 stick butter (room temp.)
1tsp. Pure vanilla ext.
2 1/2c. Oatmeal
Directions:
Combine sugar an cocoa & milk in heavy med. sauce pan over med. heat. Boil till mix makes a soft ball when a bit is dropped in cool water, stirring reg. Takes 7-10min. If using candy thermometer softball stage btw. 235-245° turn off heat add butter, vanilla & oatmeal. Stir vigorously to comb. Drop spoonful onto wax paper lined cookie sheet and let cool. Do it quick once mix cools it hardens. Best to line 2 cookie sheet an spoon ready to go while boiling.
This was contributed by Wolf Carr from MI. Thank you Wolf!
No bake Oatmeal cookie
How to make
Cream Cheese Icing
8 ounces cream cheese, softened1/4 cup butter, softened
2 teaspoons vanilla extract
1 pound powdered sugar
For the icing: Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar, and gradually beat into the cream cheese mixture.
Cooking Tip: Let cake cool some before adding icing
Mississippi Mud Cake Recipe
Cake ingredients:
1 cup butter
1 (4 ounce)semisweet chocolate baking bar, chopped
2 cups sugar
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 tsp vanilla extract
3/4 tsp salt
1 (10.5 ounce) bag of miniature marshmallows
Prepare cake:
1) Place pecans in a single layer on a baking sheet
2)Bake @350 Deg. for 8-10 minutes
3)Microwave 1 cup butter and semisweet chocolate in large microwave safe glass bowl on high for 1 minute or until melted and smooth, stirring every 30 seconds.
4)Whisk sugar and next 5 ingredients into chocolate mixture. pour batter into a greased 15x10x1 inch jelly roll pan.
5)Bake @350 degrees for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows: bake 8-10 more minutes or until golden brown. Drizzle cake with Chocolate Frosting (recipe below)and sprinkle evenly with toasted Pecans.
Chocolate Frosting recipe:
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16 ounce) package powdered sugar
1 tsp vanilla extract
Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.
Makes about 15 servings.
Source: Southern Living.
Dessert Cake recipe
Pineapple Yogurt Dip
Ingredients:
1 (8 ounce) container fat-free plain yogurt
1 (8 ounce) can crushed pineapple, drained well
½ cup SPLENDA® No Calorie Sweetener, Granulated (can use sugar)
Directions:
1. Process cream cheese, yogurt, pineapple, and SPLENDA® Granulated Sweetener in a food processor or blender until smooth, stopping to scrape down sides. Spoon into a serving dish; cover and chill. Serve with assorted fresh fruit.
About this recipe:
Cool and creamy, this dip makes a delicious centerpiece for a tray filled with assorted fresh fruits.
Thank you for visiting and if you enjoy this site please bookmark (add to your favorites). Thanks again and enjoy!
Fruit Dip Recipe
Banana Pineapple Tropical Pie recipe
A pastry crust filled with sliced bananas layered between a fluffy mixture of reduced-fat cream cheese, pineapple, whipped topping and coconut.
Pastry for single crust 9-inch pie
2 (8-ounce each) packages reduced-fat cream cheese, softened
1/2 cup Equal® Spoonful*
1 (8-ounce) container light whipped topping, thawed if frozen
1 (8-ounce) can crushed pineapple, well drained
1/4 cup flaked coconut, divided use
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans
Preheat oven to 375°F (190°C).
Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork. Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
Meanwhile, beat cream cheese and Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.
Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.
Makes 10 servings.
* May substitute 12 packets Equal sweetener
Nutrition Information Per Serving (1/10 of pie): calories 272, protein 6 g, carbohydrate 26 g, fat 16 g, cholesterol 29 mg, sodium 199 mg.
Food Exchanges: 1 1/2 starch, 1/2 fruit, 3 fat.
Recipe courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®
Diabetic Dessert recipe
INGREDIENTS:
2 cups orange sherbet or sorbet, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Make it:
LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.
MEANWHILE, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in COOL WHIP. Spread over sherbet in pan.
FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.
Kitchen tips:
Healthy Living
Trim 30 calories and 3 grams of fat per serving by preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese and COOL WHIP LITE Whipped Topping.
How to Soften Sherbet
To soften sherbet, spoon measured amount of sherbet into microwaveable bowl. Microwave on MEDIUM (50%) 10 to 15 sec. or until slightly softened.
How to Easily Cut Dessert
Remove from freezer about 10 min. before serving to soften slightly before slicing.
Source: Kraft recipes
Frosty summer dessert recipe
1 cup unsalted butter
1 cup creamy peanut butter
1 teaspoon vanilla
3 1/2 cups confectioner's sugar
8 ounces semi-sweet chocolate
Tip: Line a baking sheet with parchment paper.
Make it:
In a medium saucepan over low heat, melt butter and peanut butter.
Stir in the vanilla. Remove from the heat. Stir in the
confectioner's sugar until smooth. Mixture will be the texture of
thick dough. While still warm, use a tablespoon and shape the dough
into balls. Place on baking sheet.
Melt chocolate and use a toothpick to dip balls half in chocolate.
Place back on baking sheet. Refrigerate until set up, about 1 hour.
Yield: serves 6 to 8 (about 42 balls)
Prep time: 25 minutes
This is another recipe contributed by my niece Jamie - thank you.
Chocolate Peanut Butter Balls recipe
1 1/2 c oil
4 eggs
2 c self rising flour
1 tsp. cinnamon (if you like a more cinnamon taste use 2 tsp. of cinnamon)
1 tsp. black walnut flavoring
1 tsp. vanilla extract
3 c grated zucchini
1 c chopped black walnuts
Preheat oven to 350, mix sugar, oil, and eggs one at a time. add flour cinnamon & both flavorings. After all of ing. are mixed add zucchini & nuts. Pour into a greased, floured 13- by 9- by 2-inch cake pan @ 350 for about 30-35 minutes or in a loaf pan or tube pan for 1 to 1 1/2 hours.(until cake no longer sticks to a toothpick) Cool in pan.
Cream Cheese Icing
8 ounces cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1 pound powdered sugar
For the icing: Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar, and gradually beat into the cream cheese mixture.
Cooking Tip: Let cake cool some before adding icing
For more Zucchini Recipes go to Zucchini recipe link at top of page.
Makes about 10 servings.
Zucchini dessert recipe
Pastry for single crust 9-inch pie
2 (8-ounce each) packages reduced-fat cream cheese, softened
1/2 cup Equal® Spoonful*
1 (8-ounce) container light whipped topping, thawed if frozen
1 (8-ounce) can crushed pineapple, well drained
1/4 cup flaked coconut, divided use
1/2 teaspoon rum extract
2 medium ripe bananas, cut into 1/2-inch thick slices
1 tablespoon chopped pecans
Preheat oven to 375°F (190°C).
Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce side and bottom of pastry with tines of a fork. Bake 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
Meanwhile, beat cream cheese and Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Gradually mix in whipped topping, pineapple, 3 tablespoons coconut and rum extract.
Place half of cream cheese mixture over pie crust. Arrange banana slices in single layer. Top with remaining cream cheese mixture. Sprinkle top of pie with remaining 1 tablespoon coconut and chopped pecans. Refrigerate 2 to 3 hours before serving.
Makes 10 servings.
* May substitute 12 packets Equal sweetener
Nutrition Information Per Serving (1/10 of pie): calories 272, protein 6 g, carbohydrate 26 g, fat 16 g, cholesterol 29 mg, sodium 199 mg.
Food Exchanges: 1 1/2 starch, 1/2 fruit, 3 fat.
Recipe courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®
Diabetic Dessert recipe
Frosty Orange Creme Layered Dessert
Nostalgic taste from ice cream trucks of days gone by.INGREDIENTS:2 cups orange sherbet or sorbet, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Make it:
LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.
MEANWHILE, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in COOL WHIP. Spread over sherbet in pan.
FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.
Kitchen tips:
Healthy Living
Trim 30 calories and 3 grams of fat per serving by preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese and COOL WHIP LITE Whipped Topping.
How to Soften Sherbet
To soften sherbet, spoon measured amount of sherbet into microwaveable bowl. Microwave on MEDIUM (50%) 10 to 15 sec. or until slightly softened.
How to Easily Cut Dessert
Remove from freezer about 10 min. before serving to soften slightly before slicing.
Source: Kraft recipes
Frosty summer dessert recipe
Chocolate Peanut Butter Balls Recipe
Ingredients:1 cup unsalted butter
1 cup creamy peanut butter
1 teaspoon vanilla
3 1/2 cups confectioner's sugar
8 ounces semi-sweet chocolate
Tip: Line a baking sheet with parchment paper.
Make it:
In a medium saucepan over low heat, melt butter and peanut butter.
Stir in the vanilla. Remove from the heat. Stir in the
confectioner's sugar until smooth. Mixture will be the texture of
thick dough. While still warm, use a tablespoon and shape the dough
into balls. Place on baking sheet.
Melt chocolate and use a toothpick to dip balls half in chocolate.
Place back on baking sheet. Refrigerate until set up, about 1 hour.
Yield: serves 6 to 8 (about 42 balls)
Prep time: 25 minutes
This is another recipe contributed by my niece Jamie - thank you.
Chocolate Peanut Butter Balls recipe
Zucchini Cake
2 c sugar1 1/2 c oil
4 eggs
2 c self rising flour
1 tsp. cinnamon (if you like a more cinnamon taste use 2 tsp. of cinnamon)
1 tsp. black walnut flavoring
1 tsp. vanilla extract
3 c grated zucchini
1 c chopped black walnuts
Preheat oven to 350, mix sugar, oil, and eggs one at a time. add flour cinnamon & both flavorings. After all of ing. are mixed add zucchini & nuts. Pour into a greased, floured 13- by 9- by 2-inch cake pan @ 350 for about 30-35 minutes or in a loaf pan or tube pan for 1 to 1 1/2 hours.(until cake no longer sticks to a toothpick) Cool in pan.
Cream Cheese Icing
8 ounces cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1 pound powdered sugar
For the icing: Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar, and gradually beat into the cream cheese mixture.
Cooking Tip: Let cake cool some before adding icing
For more Zucchini Recipes go to Zucchini recipe link at top of page.
Makes about 10 servings.
Zucchini dessert recipe
Raspberry Mousse
Ingredients:
1-1/2 cups nonfat vanilla yogurt
1/2 cup cold water
1 Tbs. unflavored powdered gelatin
1/4 cup orange juice
1 Tbs. lemon juice
3/4 Lbs. raspberries, pureed
1/4 cup sugar
1/4 tsp. salt (optional)
2 Tbs. Chambord or other raspberry liqueur (optional)
Cooking Directions:
Set yogurt in fine mesh strainer or cheesecloth over a bowl. Set aside. Put water into heavy saucepan. Sprinkle with gelatin. Let stand 3 minutes. Stir in orange and lemon juices. Place pan over low heat and stir until gelatin is dissolved. Do not boil. Add berry puree, sugar and salt to gelatin mixture. Increase heat to medium and cook, stirring frequently, 3-4 minutes until sugar is dissolved. Remove from heat and stir in Chambord. Place pan in larger container of ice water. Place pan in enough ice water to come halfway up sides of pan. Stir occasionally to cool, about 15 minutes, or until mixture thickens slightly. Using a wire whisk, stir yogurt into chilled raspberry mixture. Spoon mixture into individual dessert glasses, cover with plastic wrap and place in refrigerator to chill at least 3 hours until set.
Makes 4 servings
This Recipe is considered:
Low Fat
Low Cholesterol
Low Sodium
Raspberry dessert recipe
1-1/2 cups nonfat vanilla yogurt
1/2 cup cold water
1 Tbs. unflavored powdered gelatin
1/4 cup orange juice
1 Tbs. lemon juice
3/4 Lbs. raspberries, pureed
1/4 cup sugar
1/4 tsp. salt (optional)
2 Tbs. Chambord or other raspberry liqueur (optional)
Cooking Directions:
Set yogurt in fine mesh strainer or cheesecloth over a bowl. Set aside. Put water into heavy saucepan. Sprinkle with gelatin. Let stand 3 minutes. Stir in orange and lemon juices. Place pan over low heat and stir until gelatin is dissolved. Do not boil. Add berry puree, sugar and salt to gelatin mixture. Increase heat to medium and cook, stirring frequently, 3-4 minutes until sugar is dissolved. Remove from heat and stir in Chambord. Place pan in larger container of ice water. Place pan in enough ice water to come halfway up sides of pan. Stir occasionally to cool, about 15 minutes, or until mixture thickens slightly. Using a wire whisk, stir yogurt into chilled raspberry mixture. Spoon mixture into individual dessert glasses, cover with plastic wrap and place in refrigerator to chill at least 3 hours until set.
Makes 4 servings
This Recipe is considered:
Low Fat
Low Cholesterol
Low Sodium
Raspberry dessert recipe
Blueberry Cheesepie
1 Graham Cracker Crust
1 8oz pkg cream cheese softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 can Blueberry pie filling
1 tsp vanilla
Beat cream cheese until fluffy. Gradually add milk & mix. Stir in lemon & vanilla. Pour into pie crust. Chill. Pour filling over pie. Serve.
Great Cheesecake variation!
Blueberry Dessert recipe
Thank you for visiting and if you enjoy this site please bookmark (add to your favorites). Thanks again and enjoy!
1 8oz pkg cream cheese softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 can Blueberry pie filling
1 tsp vanilla
Beat cream cheese until fluffy. Gradually add milk & mix. Stir in lemon & vanilla. Pour into pie crust. Chill. Pour filling over pie. Serve.
Great Cheesecake variation!
Blueberry Dessert recipe
Thank you for visiting and if you enjoy this site please bookmark (add to your favorites). Thanks again and enjoy!
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