1 1/2 cups boysenberries
In a medium bowl gently toss together boysenberries with two tablespoons sugar. Place in a lightly greased 8" square pan and dot with butter. In a mixing bowl combine 1 cup sugar, flour, baking powder, and egg; stir until the mixture resembles coarse crumbs. Sprinkle over the boysenberries. Bake in a 350 degree oven for 30 minutes. Remove from oven, place on wire rack to cool. In a pre-chilled bowl whip cream with powdered sugar to form soft peaks, use as a garnish for crisp.
4 cups caster
Start with two
large saucepans: one for the sugar mixture and the other for the cornflour
mixture.For the sugar mixture: put the caster sugar, cream of tartar, 2
cups of grape juice and lemon juice into one saucepan.For the cornflour
mixture: put the cornflour into the second saucepan and carefully mix in
1/2 a cup of the grape juice. Stir until the lumps are gone, then add the
other 11/2 cups of grape juice Turn the heat on under the sugar mixture.Turn
on the heat under the cornflour saucepan and stir until the mixture thickens.
This only takes a minute or two. Remove from the heat. Cook the sugar syrup
until a little sets like toffee on a saucer, then take it off the heat Gradually
add the hot sugar syrup to the cornflour mixture. Stir over a very low
heat until the mixture is simmering. Leave it to simmer gently for about
an hour. You will need to stir it every now and than; as it starts to thicken
it will need to be stirred much more often, until finally you are stirring
all the time. The mixture will get thicker and thicker. Keep going till
you really think it can't get any thicker and every time you stir most of
it clings in a thick ball to the spoon. Take off the heat and add the rosewater.
Bread Pudding with Whiskey Sauce
3 cups milk
In a large bowl,
tear bread into small chunks. For best results use
Cook margarine and sugar together in a double boiler until mixture is hot and thick and sugar is dissolved. Remove from heat. Add egg and beat.Cool slightly and add whiskey. Serve over pudding.
Texas Chocolate Sheet Cake with Chocolate-Mocha Frosting
2 cups Sugar
Butter or margarine
Sift sugar, flour,
soda and cinnamon together into a large mixing
or margarine, cocoa and coffee (or milk) in a small
French Petits Fours
2 Cups Sugar
Combine granulated sugar, cream of tartar and water in saucepan. Cook and stir over medium heat until sugar dissolves. Cook to 226°F without stirring. Wash down sugar crystals on sides of pan with wet brush. Cool to 110°F. Blend in confectioners sugar gradually, beating until smooth. Add butter. Add flavoring and food colors. Thin down frosting with a few tsp hot water until pouring consistency. Place petits fours on wire rack over wax paper. Slowly pour frosting by tsp over cake. Spreading evenly with a small spatula. Scrape up drippings and re-use, adding a little water.
3 Squares unsweetened
Slice the bananas in 3 slices lenghtwise, then cut in halves. Melt the butter in a skillet. Add brown sugar, and cook over a low heat, stirring into a thick paste. Add vanilla and banana liqueur and stir well. Cook about 3 min. Add bananna slices, and cook over a midium heat, basting well with the sugar and butter mixture. Cook about 5 minutes. Mixture will bubble while cooking. Heat the rum in a metal cup, ignite, and pour over bananas. Stir well into blend, then serve the mixture wiht pieces of bananas over vanilla ice cream
1 stick butter
Melt butter in a 2 qt. casserole. Mix together flour,sugar and milk,pour over the melted butter. Do not stir. Pour peaches all over the top. Bake at 375 to 400 degrees x 40 mins., approximately.
Kahlua Bowl Cake
1 chocolate cake,
13 x 9-inches, cooled, cut in cubes
Assemble in a 2-quart bowl:
Put half of the cake cubes in the bottom of the bowl then pour half of the Kahlua over the cake. Spread half of the pudding over the cake and Kahlua then spread half of the Cool Whip over the pudding. Repeat layers then break the Score bar up and sprinkle pieces over the top.
1/4 c. redhot
Melt redhot candies in boiling water. Add jello and applesauce. Chill overnight or for several hours.
Caroline Westmore's Chocolate Mud Cake
Preheat oven to
required temperature. Combine first 4 ingredients into a heavy based saucepan
and melt over a low heat until the sugar is dissolved. Pour into a large
mixing bowl and allow to cool.
Insert skewer and test doneness. Allow to cool in the pan, then dust with icing sugar or spread with chocolate icing or ganache before slicing and serving.
Peanut Butter Spiders
8 oz packet milk
Melt the chocolate in a basin over simmering water. Alternatively, microwave on medium/low for 4 minutes. Stir once during heating. Add peanut butter and noodles, mix until well combined. Place tablespoonsful of mixture onto foil lined trays and refrigerate until set.
Chocolate Peanut Fudge
14 oz can sweetened
Combine condensed milk and chocolate melts in a saucepan, stir over a low heat until chocolate melts. Mix in peanut butter and nuts. Pour into a lined 11x8 inch slab tin and refrigerate until set. Cut into squares
1/2 cup (1 stick)
butter or margarine,melted
to 350°F. Grease 9-inch square baking pan. In medium bowl, stir together
butter, sugar and vanilla. Add eggs; with spoon, beat well. Stir together
flour, cocoa, baking powder and salt; gradually add to egg mixture, beating
until well blended. Stir in nuts, if desired. Spread batter evenly into
prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away
from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE
FROSTING; spread over brownies. Cut into squares.
Creamy Brownie Frosting
bowl, beat butter, cocoa, corn syrup and vanilla until blended. Add powdered
sugar and milk; beat to spreading consistency. About 1 cup
Chocolate Coca Cola Cake
2 sticks butter
Combine butter, cocoa, oil and cola and bring to a boil. Add other remaining ingredients in order named.; beat well. Pour into a large greased and floured sheet cake pan. Bake in 350° oven for 45 minutes. Spread Coca-Cola icing over warm cake.
Coca Cola Icing
Bring first 3 ingredients to a boil; add remaining ingredients and beat until smooth. Spread over warm cake.
Hershey Bar Cake
Prep Time: 20
Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan. In bowl, combine chocolate bar pieces, butter and boiling water; stir until chocolate is melted and mixture is smooth.In large mixer bowl, stir together flour, brown sugar, baking soda and salt; gradually add chocolate mixture, beating until thoroughly blended. Blend in eggs, sour cream and vanilla; beat 1 minute on medium speed. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack; frost as desired. 12 to 15 servings.
Alaska Apple Butter
4 C applesauce
Boil berries and
water together until berries pop and are soft. Put through a
3 tsp gelatine
Dissolve gelatine in hot water, allow to cool. Place all ingredients in bowl and beat at high speed until thick and fluffy. Pour into jello mould or cake tin sprayed with pure & simple. Set in refrigerator for 1/4 hour. When set decorate with cream and any type of fruit.
Melanie Griffith's Macadamia, Chocolate Chip, and Peanut Butter Mini-Turnovers
Macadamia nuts make the peanut butter filling in these turnovers unforgettable. It is a little like having a mini-candy bar wrapped in a puff pastry case. When you feel the urge coming on for these, there's an easy solution: Prepare a full batch, then freeze some of them. They freeze beautifully, we are glad to say.
2 cups smooth
peanut butter at room temperature
Preheat the oven
to 425° F.
Swiss Carrot Cake
This recipe serves 4
5 eggs, separated,
plus 2 egg yolks
Grease a 25 cm (10 inch) cake tin, and line the base with paper. Preheat the oven to 180oC.Whisk the egg yolks with the sugar, salt, cinnamon and cloves, until thick and creamy. Mix together the carrots, ground almonds, walnuts,breadcrumbs and the flour sifted with the baking powder; stir these ingredients into the egg yolk mixture.Whisk the egg whites until stiff but not dry and fold in. Turn the cake mixture into the prepared cake tin and smooth the top. Bake in the preheated oven for 50 - 60 minutes. Turn out onto a wire rack to cool. Spread the cream cheese frosting over the cake, and serve with tea or coffee
Cream Cheese Frosting
1/2 cup butter
Cream butter and cream cheese together. Sift in icing sugar, add lemon rind, juice and vanilla. Mix well, then spread over cake.
Triple Love Chocolate Pie
1 cup (2 sticks)
In mixer bowl, beat 1/4 cup butter and one 3-ounce package cream cheese until light and fluffy. Stir in 1 cup flour and mix well. Gather dough into ball, flatten into disk, wrap in plastic and refrigerate 1 hour. Heat oven to 350 degrees F. On a floured surface, roll out dough into 13-inch circle. Place in 9-inch pie pan and trim edge to 1-inch overhang. Fold dough under and flute edge. Sprinkle pie shell with pecans and coconut.Place eggs in food processor or blender and process until frothy. Melt 1/2 cup butter and add to processor with remaining 1/3 cup flour, chocolate chips walnuts, granulated sugar, bourbon, and salt. Process until chocolate is coarsely chopped. (Do not overprocess.) Pour chocolate mixture over nuts and coconut in pie shell. In medium microwave-proof bowl, melt remaining 1/4 cup butter. Beat in remaining 1 package cream cheese until mixture is smooth. Stir in confectioners' sugar. Spoon cream cheese mixture onto chocolate in dollops, and create a marble effect using the tip of a knife. Bake 45 to 50 minutes, until center rises and pastry is golden brown. Serve with a dollop of whipped cream.
2 lbs cooking
Add prepared apples to saucepan and add sugar. Add water and wine.Cook until tender, add butter and grated lemon rind. Add a little more sugar. Line a souffle dish with buttered bread and then pour in the apples, sprinkle with sugar. Bake in a moderate oven for 30 minutes. Pour over rum and light the dish. Serve immediately.
Mocha Mint Mousse Tart
1 Package Brownie
mix (apx 13 oz.)
Prepare brownie mix according to package directions in a greased 9-inch round pan; cool. In a mixing bowl, dissolve coffee powder in water; add cream cheese. With electric mixer, beat mixture until smooth; blend in marshmallow creme. Melt Junior Mints, place in a microwave-safe bowl and heat on HIGH for 1 1/2 to 2 minutes,stir until smooth; OR place in a small saucepan and stir over low heat.Stir in melted Junior Mints (the chocolate will form slivers in the mixture). Fold in whipped cream and spread onto brownie. Loosely cover and chill several hours or overnight. To serve, cut into wedges and garnish as desired.
Preheat oven at 200°C. (400F)
Place the butter
and water into a saucepan. Heat gently until the butter has melted then
bring to a boil. Remove from heat. Add the flour and beat thoroughly with
a wooden spoon. Beat until smooth and forms a ball. Leave the mixture to
cool for 2 minutes. Add the eggs a little at a time using an electric mixer.
Grease a flat tray. With a spoon, spoon the mixture evenly onto tray. Place
in oven and bake for 35 minutes. Leave to cool.
Toffee Nut Pudding
2/3 cup brown
sugar, firmly packed
Preheat oven to 180°C.
six ovenproof moulds. Line the bases with baking paper. Combine the sugar,
eggs, butter, flour and ginger in a small bowl then beat with an electric
mixer until smooth. Stir in peanut bars and mix well. Divide the mixture
between the prepared moulds evenly. Cover the moulds with baking paper and
then with foil.
Chocolate Hazelnut Pie
3/4 cup all-purpose
in a bowl stir together flour, hazelnuts, and brown sugar. Stir in melted
butter; toss to mix. Spread evenly in a 9-inch pie plate. Press onto bottom
and sides to form a firm, even crust. Bake in a 425 degree F. oven for 8
to 10 minutes or till brown. Cool.
Mom's Cowboy Cake
This is one of my favorites. It's an excellent dessert and even better breakfast with a cup of coffee as it's not real sweet.
1 Cup Sugar
Put sugar, water, shortening, raisins, nutmeg and cinnamon in a pan, mix together on stove and stir slowly. Let come to a boil for 3 minutes. Add 1 teaspoon of Soda; dissolved in a little warm water. Let mixture cool to lukewarm. Add 2 cups of Flour, 1 teaspoon of baking powder and 1 cup of nut meats (Walnut or Pecan). Pour into baking dish or pan, preferably not too deep. Bake in 375 degree oven.Test with a toothpick.
COCONUT SUGAR CAKES
For those of us with a sweet tooth, this fits the bill.The joy of every Bajan kid !!
½ lb. grated
Place the sugar in a saucepan and add water. Simmer until the sugar melts.Then add the coconut. Let boil slowly, stirring constantly to avoid burning. Allow to cook until it thickens and takes on a greasy look.Drop mixture by tablespoonfuls onto a shallow plate or cookie sheet that has been moistened with water. Leave to set.
Holiday Cranberry Cake
3/4 cup butter
Cream butter and sugar. Add eggs, 1 at a time. Beat in almond extract. Sift together dry ingredients. Add to creamed mixture alternating with sour cream. Beat well after each addition. Spoon 1/3 batter into greased and floured bundt pan. Spread 1/2 the cranberry sauce and 1/2 the nuts over batter. Repeat, ending with batter.Bake at 350 degrees for approximately 1 hour. Serves: 12
Drizzle on top
of cooled cake mixture of:
From - Teton View Bed and Breakfast, Jackson Hole Wyoming
3/4 Cup soft butter
5 ingredients; blend well. Stir in flour and chocolate pieces. Form into
1 inch balls; roll in chopped pecans. Place on ungreased cookie sheet. Bake
at 300 degrees for 30 minutes. Roll in powdered sugar while warm. Makes 2
1/2 cup Butter
Mix dry ingredients with butter until mixture is crumbly, then add water. Dough should be slightly sticky. Pat into 9” pan, reserving enough dough to make a latticework top.
Grate coconut (coarsely) into a pot; add sugar and water and heat until mixture becomes syrupy. Pour into crust and make latticework over the top by rolling out thin strips of reserved dough. Bake at 350 degrees, covered with foil the first half hour, then uncovered until golden brown.
Stuffed French Toast Strata with Apple Cider Syrup
1 Loaf of French
bread, cubed (about 12 cups)
Apple Cider Syrup:
1/2 Cup sugar
Grease a 9x13" baking dish and place half of bread cubes on the bottom. Top with cream cheese cubes. In a blender or bowl, mix remaining ingredients until well combined. Pour egg mixture evenly over bread cubes. Using a spoon, press down gently on bread cubes to evenly moisten. Cover with plastic wrap and refrigerate for 2-24 hours.
To bake: remove plastic wrap and bake in a 325 degree oven for 35-40 minutes or until center is set and edges appear golden. Let stand about 10 minutes before serving. Serve with Apple Cider Syrup below.
Syrup: In a small saucepan stir together sugar, cornstarch and cinnamon.
Then stir in fruit juices. Cook and stir mixture constantly over medium
heat until thick and bubbly. Cook and stir for 2 minutes more. Remove saucepan
from heat and stir in butter until melted. Keep warm until ready to serve.
Honey Pecan Gems
Gem is an old-fashioned work for muffin. This recipe doubles well, but works best in miniature muffin tins. Serves 4
Preheat over to
400'F. Microwave the lard, nuts and honey together for about 2 1/2
minutes or until the lard melts, or melt in a small saucepan over low heat.
Sift the dry ingredients together into a bowl and add the nut mixture.
Beat together the milk and egg and add to the batter, mixing only until moistened.
Divide the mixture among 12 mini muffin cups that have been greased with
butter or spayed with nonstick cooking spray. Sprinkle on the turbinado
sugar and bake 12 minutes.
Jack Daniels Kitty Litter Cake
This is a real cake great for a party
1 Box Spice or
German Chocolate Cake Mix
Prepare cake mixes
and bake according to directions (any size pans). Prepare pudding mix and
chill until ready to assemble.Crumble white sandwich cookies in small batches
in blender, they tend to stick, so scrape often. Set aside all but about
1/4 cup.To the 1/4 cup cookie crumbs, add a few drops green food coloring
and mix using a fork or shake in a jar. When cakes are cooled to room temperature,
crumble into a large bowl. Toss with half the remaining white cookie crumbs
and the chilled pudding. You probably won't need all of the pudding, mix
with the cake and "feel" it, you don't want it soggy, just moist; gently
Not in Kansas Anymore Holiday Cake
1 18 ounce package
yellow cake mix
Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup angel food cake pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving platter. Prick top with fork or toothpicks.
1/4 cup butter
Prepare glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in liqueur. Drizzle and smooth glaze evenly over top and sides of cooled cake.
whipped cream. powdered sugar or colored sugar granules
Chocolate Grand Marnier
7 ozs semi sweet
Preheat frypan to 200 F. Melt chocolate in pan over gentle heat. Add black coffee and butter and Grand Marnier mix well, until butter is melted. Beat egg yolks until light and add to chocolate mixture. Pour into earthenware dish or individual dishes & refrigerate for 24 hours. Decorate top with whipped cream and almonds.