Strawberry Peach Trifle Dessert

I got this recipe from this link: http://www.tasteofhome.com/Recipes/Strawberry-Peach-Trifle

Ingredients

• 3 cups cold fat-free milk
• 2 packages (1 ounce each) instant sugar-free white chocolate pudding mix
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 3 cups sliced fresh strawberries
• 2 cups fresh or frozen sliced unsweetened peaches
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• Additional sliced fresh strawberries

Directions

• In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2 qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries. Yield: 14 servings.

*My notes: I couldn't find white chocolate pudding mix, so I used the instant sugar-free vanilla pudding mix. Make sure your bowl is not too big. Mine was too big and I couldn't make the layers.

Lemon Sorbet

Lemon Sorbet

Ingredients

• 1 lemon's peel, finely diced
• 1 cup water
• 1/2 cup sugar
• 1/2 cup lemon juice
• 1/2 cup carbonated mineral water
• 6 strips of lemon zest, for garnish

Directions

1. In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
2. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
3. If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

(Recipe and image from www.allrecipes.com)

Lemon Cream Pie

Lemon Cream Pie

1 package 8oz cream cheese
2 cups of milk
1 package Jello lemon instant pudding

Soften cream cheese; blend with 1/2 cup of milk. Add 1 1/2 cups of milk and the pudding mix. Beat with mixer until well mixed. Pour into graham cracker crust. Chill 1 hour.

It is as simple as that! ENJOY!

Ina's low fat (just kidding) cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

For the frosting:

1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted

Directions Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut

Slow and Steady Wins the Race . . .

Well, sadly, there is no race to be won, but I'm finally getting my little hiney around to posting my recipes after some gentle persuasion from Diane! Forgive my tardiness please - I'll post first from the most recent event.

FRUITS AND NUTS: Chocolate Hazelnut Dipped Fruit 

(from Giada De Laurentiis)

I loved this idea Diane! I especially loved all of the recipes I found as I was looking for the "perfect" one (i.e. the one that involved chocolate!) I even took pictures this time . . .

Ingredients

• 1/4 pineapple, peeled, cored and cut into 16 1/2-inch chunks
• 2 medium bananas, peeled and cut into 16 1/2-inch slices
• 16 (1/2 cup) seedless red grapes
• 1/2 cup heavy cream
• 2 cups (12 ounces) semisweet chocolate chips
• 1 teaspoon vegetable oil
• 1 cup chopped hazelnuts, toasted* see Cook's Note

Directions

Special equipment: 16 (4-inch) skewers or toothpicks

Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers. (You can really use whatever fruit you want . . . but the chocolate and pineapple made a fun combo!)

In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.

Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.

*Cook's Note: To toast chopped hazelnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 8 to 12 minutes until lightly golden. Cool completely before using.

LAUNDRY: Matrimonial Cake (Date Squares)

This recipe is a favorite from my mission in British Columbia, Canada.

 3/4 c. BUTTER 
1 c. Brown sUGAR
1 3/4 c. Flour
1/2 tsp Soda                                   

1 tsp Salt

1 ½ C. ROLLED OATS

3 C. CUT UP DATES (1 LB)

 ¼ CUP SUGAR

1 ½ CUP WATER

* Make date filling, see below.

* Heat oven to 400.cream butter and sugar.

* Mix flour, soda, salt, add in to butter and sugar.

* Fold in rolled oats

* Press half of mix into 13x9x2 inch greased pan.

* Spread with cooled date filling, top with LAST OF CRUMB MIX

* Bake 25 to 30 min, cut into bars.

DATE FILLING: mix dates, sugar, and water in saucepan.

* Cook over medium heat stirring constantly till thickened.

* cold (need not be really cold, just not scalding).

CITRUS: cream CHEESE LEMON bARS

a Family Secret . . .

1 LEMON CAKE MIX                          

2 EGGS                                            

1/3 CUP OIL                                               

8 OZ. PKG. CREAM CHEESE

1 TBSP. LEMON JUICE

 1/3 CUP SUGAR

*COMBINE CAKE MIX W/ 1 EGG AND 1/3 CUP OIL.

*MIX W/ FORK UNTIL CRUMBLY (DO NOT OVERMIX)

*SET ASIDE 1 CUP OF MIXTURE

*PAT REMAINING IN UNGREASED PAN – BAKE @ 350* FOR 15 MIN

* IN A BOWL MIX CREAM CHEESE, 1 EGG, LEMON JUICE & SUGAR.

* SPREAD CREAM CHEESE MIXTURE OVER COOLED CRUST.

* SPRINKLE CUP OF REMAINING CRUST OVER CREAM CHEESE MIXTURE – BAKE ANOTHER 15 MIN.

* LET COOL AND SERVE.

Rave Reviews Cake

Seriously, that's its actual name! This recipe is from a cookbook from my parents' first ward in Alabama after they got married. That has nothing to do with the recipe, but I thought it was kind of sweet. We make it all the time in my family, and on occasion I've gotten together with my mom and sisters and this cake, only to have it completely polished off by the end of the conversation a few hours later. It's incredibly easy (one of the ingrediants is a yellow cake mix), and quick to make.

Enjoy!

Ingrediants:

Cake:

-1 box yellow cake mix (disregard instructions on back)

-1 package instant vanilla pudding

- 3 eggs

- 3/4 c water

- 3/4 c oil

- 1 c shredded coconut

- 1 c chopped pecans

Frosting:

- 8 oz cream cheese

- 1/2 c butter

- 2 tsp vanilla

- 4-6 c powdered sugar (to personal preference)

- milk to thin if necessary (probably won't be)

Topping:

- 3/4 c shredded coconut

- 1 tbsp butter

- crushed pecans to top

Preheat overn to 350 and coat cake pans with cooking spray. Mix together all the cake ingrediants, stirring in the instant pudding last until just combined. Divide evenly into 2 cake round. Bake until toothpick can be inserted and removed cleanly. (Better to go a little under than over!!!) Let cakes cool on wire racks until ready to frost.

Combine frosting ingrediants (except coconut and pecans) When cake has cooled, frost.

Melt butter in a frying pan on med. heat and add the remaining 3/4 c. coconut. Let coconut slowly brown, stirring gently around pan w/ a wooden spoon. Remove from heat and let cool on a paper towl to remove excess butter. Sprinkle desired amount of coconut and pecans onto cake to finish.

Ricotta Cookies

Ricotta Cookies

1 lbs. butter room temperature

2 cups sugar

3 eggs

1 lbs. Ricotta cheese

2 tsp. vanilla

4 cups flour

1 tsp. baking soda

sprinkles

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs, Ricotta, vanilla and mix. Add flour and soda. Place small dough balls on baking sheet and sprinkle the tops with sprinkles. Bake at 350 for 8 minutes.

*I thought these cookies were delicious. They tasted like little cakes. I would not put sprinkles on them though. I thought that sounded weird and so I only put them on a few batches and I definitely preferred them without sprinkles. Also, this recipe makes A TON of cookies. So unless you need a lot of cookies then I would definitely halve the recipe. I think next time I make them I will put a little lemon zest in the batter.

sticky rice with mango

.

 

Super-yummy Thai dessert, usually found in northern Thailand...

Yield: Serves 6

1 1/2 cups glutinous (sweet) rice
1 1/3 cups well-stirred canned unsweetened coconut milk
1/3 cup plus 3 tablespoons sugar
1/4 teaspoon salt 1 tablespoon sesame seeds, toasted lightly
1 large mango, peeled, pitted, and cut into thin slices (at least 24)

In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight. (or, set it to soak in the morning, if you're making it that night)

Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary). (I use a large mesh colander for this, it fits exactly into my 8-quart stock pot)

While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

To serve, mold 1/4 cup servings of sticky rice on dessert plates. (use a small bowl, dipped in water is easiest) Drizzle desserts with sauce and sprinkle with sesame seeds, if desired. Divide mango slices among plates.

from Gourmet | June 1994, courtesy Epicurious

 

Black and White Cupcakes

Ingredients:

• 8 ounces cream cheese, softened
• 1 large egg, at room temperature
• 1/3 cup plus 1 cup granulated sugar
• 1 cup miniature chocolate chips
• 1 & 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup warm water
• 1/3 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350°. Line 2 12-cup muffin tins with cupcake liners.

Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.

In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.

Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. Bake 22 to 28 minutes, until the tops spring back lightly when touched.

Cool in pans for 10 minutes. Remove to wire racks to cool completely.

Makes about 24 cupcakes

(Recipe and image courtesy of www.bakeorbreak.com)

Easy Lemon/Cheese Danish

Ingredients
8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Berries and Coconut Cream

This is a really easy way to make berries and cream a little bit more fancy and delicious!

2 lbs. mixed berries
2 Tbs. granulated sugar
2 Tbs. fresh lime juice
1 cup heavy whipping cream
1/2 cup cream of coconut

-Gently toss the berries, sugar and lime juice.

-With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with berries.


Note: I had a difficult time finding the cream of coconut. I heard that you can find it in the asian/ethnic isle in most grocery stores. Supposedly the most popular brand is Coco Lopez. All I could find there was coconut milk (not the same thing). This is the kind that I found, in the liquor isle:

Summer Dessert Salad

This is one of the easiest and tastiest salads/desserts you'll ever try!! :)

4-5 green or tart apples

1 large bag of Reese's Peanut butter cups

1 tub cool whip

Cut apples into 1/2 inch cubes (do not peel apple)

Cut peanut butter cups into fourths

Combine apples, peanut butter cups and cool whip in a large mixing bowl

Keep refrigerated

ENJOY!!!!

Sticky Rice With Mango

1 1/2 cups glutinous (sweet) rice

1 1/3 cups well-stirred canned unsweetened coconut milk

1/3 cup plus 3 TBS sugar

1/4 tsp salt

1 TBS sesame seeds, toasted lightly

1 large mango, peeled, pitted and cut into thin slices

In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water covered overnight

Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).

While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

Transfer cooked rice to a bowl and stir in coconut milk mixture. Let rice stand, covered 30 minutes or until coconut milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

While rice is standing in a cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 TBS of sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

Serves 6

Sopapilla Cheesecake Pie

2 (8 ounce) packages low fat cream cheese, softened
3/4 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter, room temperature



DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 3/4 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 1/2 cup of sugar, cinnamon, and butter. Pour the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

YUM!!