Peanut Butter Chocolate Swirl Cake

July 6, 2012 by Leave a Comment
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Peanut Butter Chocolate Swirl Cake
Recipe Type: Dessert
Serves: 10
Ingredients
  • 1 1/2 cups light brown sugar, packed
  • 1/2 cup peanut butter
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour (6 ounces)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk (8 ounces)
  • 2 ounces unsweetened chocolate, melted
Instructions
  1. Grease and flour an 8-inch square baking pan. Heat oven to 350°.
  2. Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.
  3. Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect. Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely. Frost the cooled cake with Creamy Chocolate Frosting (store bought works fine).

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Filed Under: Desserts, Recipes

Pecan Pie – Luby’s Replica Recipe

July 5, 2012 by Leave a Comment
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Pecan Pie – Luby’s Replica Recipe
Recipe Type: Dessert
Serves: 8
Ingredients
  • 1 9 inch unbaked pie shell
  • 1 cup light corn syrup
  • 1 cup sugar
  • 3 eggs
  • 3 tablespoons butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 cup pecans
Instructions
  1. Preheat oven to 350 degrees. Melt butter and set aside. In a medium sized bowl, combine corn syrup, sugar, eggs, melted butter, vanilla, and salt. Combine and mix well. The mixture should be smooth before you pour it into the pie shell. Place pecans in the pie shell. The pecans will float to the top as the pie cooks. Bake for approximately an hour, or until the center is set.
  2. You can serve this pie with whipped cream if you desire. Recipe adapted from Houston Chronicle Recipe.

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Filed Under: Desserts, Recipes, Restaurant Replica Recipes

Angel Fruit Trifle

July 2, 2012 by Leave a Comment
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Angel Fruit Trifle
Recipe Type: Dessert
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 12
Ingredients
  • 1 (12 ounce) package frozen blueberries
  • 1 prepared angel food cake, cut into chunks
  • 2 cups chopped fresh strawberries
  • 1 (12 ounce) package frozen peach slices, chopped
  • 1 (6 ounce) container fresh raspberries
  • 2 (16 ounce) tubs reduced-fat frozen whipped topping, thawed
Instructions
  1. Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
  2. In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

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Bread Pudding

July 1, 2012 by Leave a Comment
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Bread Pudding
Recipe Type: Dessert
Serves: 8
Ingredients
  • Bourbon Sauce:
  • 1/2 cup (1 stick) butter, melted
  • 1 cup sugar
  • 1 egg
  • 1 cup Kentucky bourbon whiskey
  • Bread Pudding:
  • 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
  • 1 qt milk
  • 3 eggs, lightly beaten
  • 2 cups sugar
  • 2 Tbsp vanilla
  • 1 cup raisins (soaked overnight in 1/4 cup bourbon)
  • 1/4 teaspoon allspice
  • 1/4 to 1/2 teaspoon cinnamon
  • 3 Tbsp unsalted butter, melted
Instructions
  1. Bourbon Sauce: In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.
  2. Bread Pudding: Preheat oven to 350°F.
  3. Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
  4. Pour butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
  5. Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.

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Filed Under: Desserts, Recipes

Tiramisu Pie

June 30, 2012 by Leave a Comment
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Tiramisu Pie
Recipe Type: Dessert
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
Serves: 12
Ingredients
  • 48 NILLA Wafers, divided
  • 1/4cup brewed strong MAXWELL HOUSE Coffee, cooled, divided
  • 4oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1-1/2cups cold milk
  • 1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1tub (8 oz.) COOL WHIP Season’s Delight French Vanilla Whipped Topping, thawed
  • 1square BAKER’S Semi-Sweet Chocolate, grated
Instructions
  1. ARRANGE 36 wafers on bottom and up side of 9-inch pie plate. Drizzle with 2 Tbsp. coffee.
  2. BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups COOL WHIP.
  3. LAYER half each of the pudding mixture and grated chocolate in crust; cover with remaining wafers. Drizzle with remaining coffee. Repeat layers of pudding and chocolate. Top with remaining COOL WHIP. Refrigerate 3 hours.

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Filed Under: Desserts, Recipes

Star Spangled Strawberry Shortcake

June 29, 2012 by Leave a Comment
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Star Spangled Strawberry Shortcake
Recipe Type: Dessert
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 18
Ingredients
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 pint blueberries, rinsed and drained
  • 2 pints fresh strawberries, rinsed and sliced
Instructions
  1. Prepare cake according to package directions and bake in a 9×13 inch pan. Cool completely.
  2. Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

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Filed Under: Desserts

Beignets

June 28, 2012 by Leave a Comment
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Beignets
Recipe Type: Dessert
Ingredients
  • 1 envelope active dry yeast
  • 1 1/2 cups warm water (approx. 105°)
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 cup evaporated milk
  • 7 cups all-purpose flour
  • 1/4 cup shortening, softened
  • oil for deep frying
  • powdered sugar
Instructions
  1. In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 4 cups of the flour; beat until smooth. Add shortening; gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours or overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Deep fry at 360° for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee.
  2. Dough can cut and frozen, separated in container with waxed paper.

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Peach Crisp

June 25, 2012 by Leave a Comment
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Peach Crisp
Recipe Type: Dessert
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6
Ingredients
  • pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
  • 1/2
  • cup cold butter
  • 5
  • cups frozen sliced peaches, thawed and drained, or 1 can (29 oz) sliced peaches, drained
Instructions
  1. Heat oven to 375°F. In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  2. In ungreased 8-inch square baking dish or 2-quart round casserole, place peaches. Sprinkle cookie mixture over peaches.
  3. Bake 25 to 30 minutes or until topping is golden brown. Serve warm or cool.

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Filed Under: Desserts, Recipes

Chocolate Eclair Dessert

June 24, 2012 by Leave a Comment
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Chocolate Eclair Dessert
Recipe Type: Dessert
Prep time: 20 mins
Total time: 20 mins
Serves: 10
Ingredients
  • 2 Jello Instant Vanilla Pudding Mix (small packages)
  • 3 cups milk
  • 8 ounces non-dairy whipped topping
  • 1 (16 ounce) box graham crackers (you will have some leftovers)
  • 1 (15 ounce) container chocolate frosting
Instructions
  1. Mix together vanilla pudding mix and milk.
  2. Fold in whipped topping.
  3. Line 9 x 13 pan with one layer of graham crackers.
  4. Put half of the pudding mixture over the graham crackers.
  5. Place a second layer of graham crackers over the pudding mixture.
  6. Put the remaining pudding mixture over the graham crackers.
  7. Place a third layer of graham crackers over the pudding mixture.
  8. Heat the tub of frosting in the microwave for 30 seconds to soften. (Don’t forget to remove the foil seal or you’ll get fireworks).
  9. Spread frosting on the top of the last layer of graham crackers.
  10. Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.
  11. Cut in squares.

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Key Lime Pie

June 23, 2012 by Leave a Comment
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Key Lime Pie
Recipe Type: Dessert
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 8
Ingredients
  • 5 egg yolks, beaten
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup key lime juice
  • 1 (9 inch) prepared graham cracker crust
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
  3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

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Filed Under: Desserts, Recipes, Uncategorized
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