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 DESSERTS RECIPES

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KITTY'S HOP SHOP
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PostSubject: DESSERTS RECIPES   Mon Jul 29, 2013 6:44 pm

DESSERTS RECIPES GOES IN HERE !!!!!
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PostSubject: Re: DESSERTS RECIPES   Tue Jul 30, 2013 9:38 am

Orange Cream Freezer Dessert Recipe

Ingredients
4 cups graham cracker crumbs
3/4 cup sugar
1 cup butter, melted
3-1/2 quarts vanilla ice cream, softened
2 cans (12 ounces each) frozen orange juice concentrate, thawed

Directions
In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15-in. x 10-in. x 1-in. pans. Cover and freeze for at least 10 minutes.
In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm.
Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 hours. Remove from the freezer 15 minutes before serving. Yield: 2 desserts (24 servings each).
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PostSubject: Re: DESSERTS RECIPES   Tue Jul 30, 2013 1:48 pm

Elvis Presley Cake:
White cake mix
8oz can crushed pineapple
1 c. sugar
8oz pkg Cream Cheese
1/2 c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
2-3 c crushed pecans
Bake a white cake, cool and poke holes in it. Boil crushed pineapple with juice and 1cup of sugar then pour over cool cake. In large bowl mix cream cheese, butter, powdered sugar. Add vanilla and crushed pecans, mix good and put on cake.

This is sooooo good!
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PostSubject: Re: DESSERTS RECIPES   Tue Jul 30, 2013 1:49 pm

ROOTBEER FLOAT PIE!•1 tub (8 ounces) frozen reduced-fat whipped topping (such as Cool Whip), thawed
•3/4 cup cold diet or regular root beer (I used regular)
•1/2 cup fat-free or regular milk
•Root Beer Extract to taste. (strength can vary greatly by brand)
•1 package (4 serving size) instant vanilla pudding mix
•1 graham cracker crust (store bought or homemade)
•8 Maraschino cherries

Instructions
1.Combine the root beer, milk and pudding mix in a large bowl.
2.Mix with a whisk until it begins to thicken. Fold in half of the whipped topping and desired amount of root beer extract. Start with just a little of the extract and give it a taste. You can continue adding more until desired flavor is reached. Spread into the pie crust. Refrigerate for 5 minutes. Top with remaining whipped topping.
3.Slice the pie into 8 even slices (this makes it really easy to cut when it's frozen). Add a cherry on each slice.
4.Freeze 8 hours or overnight.

Notes
This pie will seem a little bit runny prior to freezing. Prior to freezing, slice the pie, this makes for easy serving once ready!
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PostSubject: Re: DESSERTS RECIPES   Tue Jul 30, 2013 1:57 pm

RED VELVET CREAM CHEESE BROWNIE.1 Duncan Hines Red Velvet cake mix
3/4 cup butter, after melted
1 egg
1/2 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees.
Mix first 5 ingredients & pour into 9 x 12 glass baking dish.

Filling:
4 ounces of cream cheese, softened
1 egg
3 tablespoons sugar
1/4 teaspoon vanilla

Pour this over & across the brownie mix. Take a knife & swirl through mix making a marbled design.
Bake for 40 to 45 minutes or until toothpick in center comes out clean. Cool completely.
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PostSubject: CINNAMON ROLL CAKE    Wed Aug 07, 2013 9:02 am



CINNAMON ROLL CAKE ( YUM, Favorite in my house)
Posting again by popular demand from my FB friends:)

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.
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PostSubject: Fudge Brownie Pie    Wed Aug 07, 2013 9:12 am



Fudge Brownie Pie 

3/4 cup flour 
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted OR MARGERINE
2 large eggs, beaten 
2 teaspoons vanilla
1/2 cup chopped toasted pecans 
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. 

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve
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PostSubject: CINNAMON ROLL CAKE   Sun Aug 11, 2013 11:03 am




CINNAMON ROLL CAKE ( YUM, Favorite in my house, DELISH!)
Posting again by popular demand from my FB friends:)

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.
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PostSubject: Million Dollar Pie   Sun Aug 11, 2013 3:03 pm



Million Dollar Pie

I make this a lot an have for years. Everyone LOVES it!!

2 Graham Cracker pie crusts
1 15oz can of Crushed pineapple (drained well)
1 9oz tub of Cool Whip THAWED
1 can Sweetened Condensed Milk
1/4 cup Lemon Juice
1/2 tsp Vanilla extract
I add Maraschino cherries, Coconut, walnuts and Mandarin oranges. The amount of each depends on your taste. I like a lot of Cherries an walnuts in mine! Lol

Mix everything EXCEPT the Cool whip together in a large bowl, mix well then add the Cool whip last. 
Divide the mixture between the 2 crusts, chill for at least about 2 hours or overnight.
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PostSubject: Cherry Cheese Coffee Cake   Sun Aug 11, 2013 3:39 pm



Cherry Cheese Coffee Cake
( pampered chef book)

Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling

Glaze
1/2 cup powdered sugar
2-3 teaspoons milk

Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.
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PostSubject: BANANA PUDDING FROM SCRATCH   Tue Aug 27, 2013 2:52 pm




BANANA PUDDING FROM SCRATCH
1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas

Mix flour, salt, and sugar; add milk slowly. Stir constantly over low heat until thickened. Stir and cook for about 15 minutes. Beat egg yolks in bowl and stir into mixture slowly stirring constantly. Cook about 5 more minutes stirring constantly. Remove from heat and add vanilla. Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture. Repeat layers, ending with custard on top. Beat egg whites until stiff. Add 1/4 cup sugar; whip until it peaks. Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned. Remove from oven and serve. 
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PostSubject: WHITE CHOCOLATE REESES PEANUT BUTTER CUP FUDGE BITES   Tue Sep 10, 2013 6:29 pm



22 REESE'S Peanut Butter Cups
3 cups of white chocolate chips
1-14 oz can of sweetened condensed milk

Directions:
Line a 9x9 casserole dish with foil. Lightly spray it with cooking spray.

Arrange your Peanut Butter Cups on the bottom (16 total)

In a large sauce pan add your white chocolate chips & sweetened condensed milk and heat over medium low heat until all of the chocolate has melted.

Once everything is well combined immediately pour the chocolate/milk mixture over your peanut butter cups.

Chop the remaining 6 peanut butter cups into smaller pieces and spread evenly over the top of the mixture and press down slightly.

Let cool on the counter for a while and then cover with plastic and put in the fridge to cool completely. We've actually just stored our fudge in the fridge to keep it longer since it made so much!

Once it's cooled in the fridge for a couple of hours you can cut into bite sized pieces, or huge chunks... it's up to you
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PostSubject: Peach cake:   Tue Sep 10, 2013 7:00 pm




Peach Cake is pushing 80,000 shares ! NO EGGS! 
Peach cake:
1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts 
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PostSubject: Gingerbread Cheesecake Cupcakes   Wed Sep 11, 2013 7:27 am




1 1/2 cups gingersnap cookie crumbs
1/3 cup unsalted butter, melted
pinch of salt
Cupcakes:
1 box Duncan Hines Spice Cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
1 1/2 cups of homemade or store bought cheesecake filling
2 cans Duncan Hines Frosting Creations Frosting Starter
2 packets Duncan Hines Frosting Creations Gingerbread Flavor Mix
Preheat oven to 350°F. Place cupcake liners in muffin pans.
Crush gingersnap cookies into crumbs (using a food processor or a rolling pin) until you have 1 1/2 cups.
Combine gingersnap crumbs, butter and salt and mix with a fork until combined.
By rounded teaspoons spoon the gingersnap mixture into the cupcake liners. Use the bottom of a glass to flatten and pack the crumbs.
Bake gingersnap crusts for 5-7 minutes until golden. Let cool.
Prepare cake batter as directed on package.
Pour batter into cupcake liners, on top of crust, filling the liners no more than 2/3 full.
Bake for 18 to 22 minutes or until toothpick inserted into cupcakes comes out clean.
Let cupcakes cool for 5 minutes, then turn out of pans to finish cooling.
Cut a cone-shaped piece from middle of cupcake. Do not cut through gingersnap layer.
Put cheesecake filling in a piping bag or plastic bag with the corner cut off and squeeze filling into hollow of cupcake.
Pour 1 packet of Duncan Hines® Frosting Creations™ Gingerbread Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
12. Frost cupcakes with the Gingerbread frosting you just created.http://duncanhines.com/recipes/cupcakes/dh/gingerbread-cheesecake-cupcakes
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PostSubject: 3, 2, 1 CAKE!!   Mon Sep 23, 2013 4:20 pm




1 box angel food cake mix
1 box cake mix, any flavor

Mix two cake mixes together, and store in large ziplock bag.

These individual little cakes are amazing and ready to eat in one minute!

They are perfect for whenever you feel like a treat without all the fat and calories that cake can have.

This recipe is called 3, 2, 1 Cake because all you need to remember is:

3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!

...some microwaves vary... so 45 sec to 1 minute and it is done
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PostSubject: Peach cake   Sun Sep 29, 2013 2:27 pm



Peach cake:
1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

ICING:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts 
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.
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PostSubject: Homemade Butterfinger Bites!!    Sun Oct 06, 2013 9:30 pm



Yield: 30 - 1” x 1” pieces

8 ounces candy corn
4 ounces smooth peanut butter
4 ounces crunchy peanut butter
6-8 ounces chocolate bark coating
Chopped peanuts – opt

Line a square Corning Ware bowl with waxed paper, set aside. Melt candy corn in a med sized bowl in the microwave for 1 minute, stir and continue for another 30 seconds or until totally melted - stir. Add peanut butter(s) and stir. Microwave again for 10 – 20 seconds til easy to mix with a spoon; mixture will be thick. Smooth out into the prepared bowl and place in the refrigerator until cooled thoroughly. Remove from bowl, cut into 1” x 1” squares and melt chocolate. Either dip, dunk or drizzle the chocolate with each piece of candy. Top with chopped peanuts – if desired - and allow chocolate to harden.
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PostSubject: Peanut Butter Cake   Fri Oct 18, 2013 7:52 am



~*CAKE~*
2 cups sugar
1 3/4 self rising flour
1 cup milk
1 cup veggie oil or, or 1 cup(2 sticks) margarine melted
1 cup peanut butter
1 teaspoon vanilla extract

mix sugar and flour in a mixing bowl, add milk, peanut butter, oil and vanilla. Beat well.
pour in 3 greased and floured cake pans.
bake at 350 for 45 mins or until layers test done.
spread hot frosting over

~*FROSTING~*
1 cup peanut butter
1/4 cup (1/2 stick) margarine
1/4 cup milk
2 cups confectioners sugar

Combine the peanut butter, margarine, milk and con sugar in a saucepan.
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PostSubject: OLD FASHIONED SOUR CREAM POUND CAKE   Sun Oct 20, 2013 8:31 am



Cake:
1 cup butter, softened to room teperature
3 cups white sugar
6 eggs
3 cups self rising flour
1 cup sour cream
2 tsp vanilla

Simple Glaze:
8 oz. cream cheese
1 1/2 cup confectioners sugar
1/4 cup evaporated milk
1 1/2 tsp vanilla


Cake:
Preheat oven to 325 degrees F.
In a large mixing bowl, cream butter and sugar together until fluffy. 
Incorporate eggs and beat well. 
Mix in sour cream, flour and vanilla and continue to mix well. Pour into a greased bundt pan bake.
Bake for 75 minutes.
Remove and cool completely

Simple Glaze
In a medium mixing bowl, cream together cream cheese, milk and vanilla and mix until smooth. 
Slowly add confectioners sugar and beat until smooth. Drizzle over cooled cake.
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PostSubject: CINNAMON ROLL CAKE   Fri Nov 15, 2013 6:00 pm




Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.
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PostSubject: BUTTERFINGER PIE   Fri Dec 06, 2013 9:25 am


1 graham cracker pie crust
8 oz cream cheese, softened
12oz cool whip, thawed
7 (2.1 oz) Butterfinger candy bars, crushed

Combine softened cream cheese, cool whip and 6 crushed Butterfingers. Spoon into prepared graham cracker crust. Top with remaining crushed Butterfinger. Chill at least 4 hours.
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PostSubject: BANANA PUDDING FROM SCRATCH   Sun Jan 05, 2014 12:46 pm




1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas

Mix flour, salt, and sugar; add milk slowly. Stir constantly over low heat until thickened. Stir and cook for about 15 minutes. Beat egg yolks in bowl and stir into mixture slowly stirring constantly. Cook about 5 more minutes stirring constantly. Remove from heat and add vanilla. Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture. Repeat layers, ending with custard on top. Beat egg whites until stiff. Add 1/4 cup sugar; whip until it peaks. Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned. Remove from oven and serve.
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PostSubject: Best Bisquick® Monkey Bread    Sat Feb 01, 2014 6:43 pm




Ingredients
3/4 cup butter (do not use margarine)
1 cup packed brown sugar
2 tablespoons whipping cream
1/2 cup coarsely chopped pecans
3 1/2 cups Original Bisquick® mix
1/2 cup milk
2 tablespoons granulated sugar
3 tablespoons butter, softened (do not use margarine)
1 teaspoon vanilla
1 egg
1/4 cup sugar
1/2 teaspoon cinnamon
Instructions
1Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.
3In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.
4In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.
5Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.
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PostSubject: OLD FASHION PEACH COBBLER   Thu Feb 06, 2014 12:35 pm









~Old Fashioned Peach Cobbler~. Preheat oven to 400 degrees.
(1) Melt 1/2 stick butter in 13x9 metal baking pan. 
(2) In heavy saucepan, combine 1-28 oz can peaches (undrained), 
1 cup sugar, 
1/2 cup water.
Bring to a boil. (3) in small bowl, combine 3/4 cup water & 1 heaping tablespoon cornstarch and add to peach mixture. 
Return to boil. (4) In mixing bowl,
combine 1-1/2 cups sugar, 
1-1/2 cups self-rising flour,
2 teaspoons vanilla and enough milk to make a thin batter. (a little thinner than a pancake batter). 
(5) Pour hot peaches into pan with melted butter, and pour batter all over peach mixture. 
Top with cinnamon/sugar mixture, (1/2 cup sugar, 1/2 tsp cinnamon) and bake for 30 mi it's or until golden brown.
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PostSubject: BANANA SPLIT PIE   Sat Feb 08, 2014 10:00 am



Ingredients:
1 graham cracker pie crust
1 (3 ounce) package cream cheese
2 cups powdered sugar
1 (8 ounce) can crushed pineapple
2 medium bananas
1 (6 ounce) box instant white chocolate pudding and pie filling mix
8 ounces Dream Whip
10 Cherries or strawberries
(Mix Cream cheese and powdered sugar together)

Directions:
Layer in this order over crust:
Pour on pre-prepared pudding mixture over crust.
Beat cream cheese, powdered sugar together until fluffy, spread on .
Slice banana and layer with crushed pineapple 
Top with Dream Whip topping.
Cover entire pie or garnish with strawberries, cherries, pecans, and or other fresh fruit and nuts.
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PostSubject: PEANUT BUTTER FUDGE   Sat Feb 08, 2014 10:07 am



Here's the recipe:
1 lb box Confectioners sugar
2 T butter
1/3 C milk
1 C peanut butter

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil or wax paper lined pan. Let cool then cut and ENJOY!
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PostSubject: Chocolate Eclair Cake   Sat Feb 08, 2014 12:01 pm



1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:

Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
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PostSubject: NO BAKE ECLAIR CAKE   Thu Jun 26, 2014 2:16 pm


INGREDIENTS

  • 2 (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

  1. Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
  2. 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.
  3. Pour half of pudding/cool whip mixture on top and level.
  4. Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.
  5. Put the second half of pudding/cool whip mixture on top and level.
  6. 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.
  7. 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)
  8. Refrigerate overnight and Dig in!
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PostSubject: Strawberry Cheesecake Supreme   Wed Jul 02, 2014 8:58 pm

What You Need
28 vanilla wafers, finely crushed (about 1 cup)
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/3 cup butter, melted
4 cups fresh strawberries, divided
2 env. (1/4 oz. each) KNOX Unflavored Gelatine
1/2 cup cold water
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/2 cup orange juice
1 Tbsp. lemon juice
2 cups thawed COOL WHIP Whipped Topping, divided
Make It

MIX first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment paper.
RESERVE 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around inside edge of prepared pan; mash remaining strawberry slices.
SPRINKLE gelatine over cold water in saucepan; let stand 5 min. to soften. Cook on low heat until gelatine is dissolved. Beat cream cheese, sugar and juices in medium bowl with mixer until blended. Add mashed berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.
REFRIGERATE 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half. Garnish cheesecake with halved berries and remaining COOL WHIP.
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