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Old 03-15-2005, 02:16 PM   #1
Mothering by Heart
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Default Desserts

Share your scrumptious concoctions here

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Please note our copyright guidelines for recipes:

Since a list of ingredients is not copyrighted, but the directions may be (depending on if they are creative or not), when you post recipes that you got from a book or elsewhere, please write the directions in your own words, adding your own special recipe tips and colorful descriptions, etc. Thank you!

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Old 03-19-2005, 10:32 AM   #2
Allison
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Default Buttery Cinnamon Cake

http://cake.allrecipes.com/az/ButteryCnnmnCke.asp
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Old 03-19-2005, 10:36 AM   #3
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Default Hot Fudge Cake

This is SO good! It's neat how it stays gooey on the inside.
http://www.cdkitchen.com/recipes/rec...ake35961.shtml
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Old 03-19-2005, 10:16 PM   #4
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Default Re: Desserts

I make this cake every two weeks during the summer -- we pick fresh blueberries and have to find ways to use them! It is also just as wonderful with frozen blueberries any time of the year -- just dump them in frozen and it still comes out beautifully! Enjoy!

------------------------------------------------------

BLUEBERRY POUND CAKE (Cooking Light)

2 cups granulated sugar
1/3 cup butter or stick margarine, softened
cup (4 ounces) 1/3-less fat cream cheese (neufchatel), softened
3 large eggs
1 large egg white
2 tsp vanilla extract
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 tsp baking powder
tsp baking soda
tsp salt
1 (8-ounce) carton lemon low-fat yogurt
cooking spray
cup sifted powdered sugar
4 tsp lemon juice

1. Preheat oven to 350 degrees.
2. Beat granualted sugar, butter, and cream cheese at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Beat in vanilla.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 TBS flour and blueberries in a small bowl; toss to coat. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture.
4. Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray. Sharply tap pan once on counter to remove air bubbles. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
5. Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan. Cool 15 additional minutes on wire rack; remove cake from bottom of pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut into slices using a serrated knife. Yield: 16 servings (serving size: 1 slice)

Calories: 288 (22% from fat)
Fat: 6.9g (sat 3.9g, mono 2g, poly 0.4g)
Protein: 5g
Carb: 52.2g
Fiber: 1g
Chol: 56mg
Iron: 1.2mg
Sodium: 212mg
Calc: 45mg
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Old 03-19-2005, 10:18 PM   #5
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Default Re: Desserts

This is so simple, makes a ton, and is a good gift idea during the holidays!

-------------------------------------------------
Chocolate Peanut Clusters

1 boxes good-quality unsweetened chocolate (8 oz. each)
1 pounds chocolate almond bark
4-5 cups cocktail peanuts

Melt chocolate and almond bark together in saucepan over medium heat. Add peanuts and stir well. Drop by spoonfuls onto waxed paper and cool completely. Makes about 50 clusters 2 diameter.
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Old 03-21-2005, 01:06 PM   #6
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Default Re: Desserts

Title: Double Quick Pumpkin Bars

Description:
A good fall/Halloween bar cookie.
They keep up to a week when covered and refrigerated.

This recipe is very quick and easy.

Ingredients:
1 c vegetable oil
4 eggs
2 c granulated sugar
2 c canned pumpkin
1 t baking soda
1/2 t salt
2 t baking powder
2 t cinnamon
2 c all purpose flour


FROSTING
3 oz cream cheese, softened
6 TB margarine, softened
1 t milk
1 t vanilla extract
2 c confectioners sugar

Directions:
Preheat oven to 350

In large bowl, cream oil, eggs and sugar. Add remaining cookie ingredients and mix well.

Pour batter into ungreased 15 x 10 inch jelly roll pan.

Bake 20 to 25 minutes. Cool completely and frost with cream cheese frosting.

To make frosting, cream together all the frosting ingredients. Spread on cooled, uncut cookies. After frosting has set, cut into bars.

Store leftover bars, covered and in the refrigerator.

You can also add chopped walnuts or raisins to the recipe
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Old 03-28-2005, 08:56 PM   #7
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Default Re: Desserts

My favorite cookies!
http://vegweb.com/recipes/sweets/cookies33.shtml
I love to experiment with different extracts and nuts and butters.
SOme of my favorite combinations are:

Almond butter, coconut for half of the oatmeal, almond extract, and almonds for nuts
Peanut butter, raisins instead of nuts, and vanilla extract
Good with white chocolate chips and cranberries, too.
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Old 06-03-2005, 05:24 AM   #8
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Default Re: Desserts

The very best Strawberry Cake (and easy, too! We get $4.95 a slice for this at the coffee shop!! Shhh!)

Prepare a box of strawberry cake mix to package directions in a 9x13 pan.
Poke holes in the top and top with a large package of thawed, sugared strawberries (the ones you buy frozen at the store, the large plastic container).
Top with cool whip!

Ta daaaaaaaaaaa!
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Old 06-23-2005, 08:45 AM   #9
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Default Re: Desserts

These are really great and super moist!

Vegan brownies
1/2 cup Earth Balance
1/4 cup Tropical Source Chocolate Chips (they are vegan)
1 cup sucanat, turbinado, or brown sugar
1/2 cup all purpose flour (or use fluten-free flour mix plus 1/4 tbsp xanthum gum)
Equivalent of 2 eggs
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1 cup tropical source chocolate chips
1/2 cup chopped walnuts

Preheat oven to 325. Grease 8" square baking pan. Melt butter and 1/4 cup of chocolate chips in microwave on about 30% power (or in a double boiler). Combine with sugar. Set aside. Sift flour, baking powder, and salt. Add to butter mixture. Add vanilla and eggs. Blend thoroughly. Add remaining chips and nuts. Pour into pan and cook 30-35 minutes or until the center is set. Do not overcook They will be moist.
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Old 08-08-2005, 05:37 PM   #10
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Default Re: Desserts

Today I altered my mom's oatmeal chocolate-chip cookie recipe to be vegan, and it turned out amazing! The best part was that we could eat the dough safely! Yum! My casein-allergic son was in heaven

1 cup vegan Earth Balance (or you could use butter)
1 cup firmly packed brown sugar
1/2 cup white sugar or sucanat
Replacement for 2 eggs - 4 TBS water, 2 TBS oil, 1 tsp baking powder
1 tsp vanilla
3/4 cup unbleached all-purpose flour
3/4 cup wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 1/2 cups oats
1 cup vegan chocolate chips (We use "Tropical Source" brand)

Cream the "butter" and the sugars until creamy. Add the egg substitute and vanilla. Beat well. Combine flour, baking soda, cinnamon, and salt. Mix well. Hand stir oats and raisins.

Bake 10-12 minutes in a 350 oven

I make them one batch at a time and store the rest in the fridge. That way we don't eat them all at once!
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Old 08-13-2005, 08:41 PM   #11
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Default CHOCOLATE SAUCE CAKE

Here's our family fave for all you chocoholics about there. A variation of this is served every year at the Wisconsin State Fair, and people pay like $3.75 per piece ...Pity too, cuz our recipie blows theirs away if I do say so myself!

CHOCOLATE SAUCE CAKE
Lighly grease, but do not flour an 8x8 square cake pan (glass if possible)
1 c flour
2 tsp baking powder
1/2 tsp salt
3/4 c sugar
2 tbsp cocoa
1/2 c milk
1 tsp vanilla
2 tbsp shortening

Using your Kitchen aid or hand held mixer, to mix all ingredients to a smooth batter. Pour into greased 8x8 square pan, tilt pan until evenly distributed (it will seem like there's not much batter - but don't panic!)

mix together well:
3/4 c brown sugar
1/4 c cocoa

Lightly, EVENLY spread this dry mixture onto the cake batter that is already in the pan- DO NOT MIX INTO THE BATTER it is only a topping...so far!!

Then, take 1 3/4 cups of HOT water and slowly, evenly, pour it over the whole thing. Be careful now, not to pour to quickly to make holes in your batter. Bake in the oven at 350 for 45 minutes. When you check it at about 35 minutes, you will see that the cake part has risen to the top and a delicious chocolate sauce has formed underneath the cake! Let it go the whole 45, unless you know you have a quick oven. You can still test it the same as with other cakes - a stick should still come out dry, just only stick it in half way.

Let this COOL for about 15 minutes - but no longer, you want it nice and warm and saucy to go with the VANILLA ICE CREAM you'll serve it with. YUM!

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Old 09-15-2005, 01:34 PM   #12
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Default Re: Desserts

Halvah - my own recipe compounded from others I looked at to get an idea of proportions

1 cup tahini
1/4 cup honey
1/4 cup wheat germ

1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp ginger

optional: A couple Tbs cocoa or carob powder (sorry I didn't measure so can't give exact amounts)

Mix everything together real well except the optional cocoa/carob. Then add the cocoa or carob and mix it in a little to give a swirled effect. Line a loaf pan with waxed paper or plastic wrap and press mixture into the bottom to make an even layer. Chill in the fridge for an hour or two then turn out and cut into squares.

Tip: If you have one of those Pampered Chef measuring cups that lets you push out goopy ingredients this is the time to use it.


Soooo yummy and pretty healthy too! The spices were my own improvisation, so feel free to experiment. This is just so easy to make!
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Old 10-14-2005, 07:32 AM   #13
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Default Cherry Cake

1 stick of butter
1 and 1/2 cup sugar

cream together.

add 2 eggs and beat.

add 1/2 c of juice from a jar of maraschino cherries
and
1/2 c of milk.

stir, and add 20 chopped cherries
and 1 large box vanilla pudding mix.
and 3 cups of self-rising flour.

Bake at 350 for 20 minutes or so, until it's not jiggly


FROSTING:
vegetable shortening
powdered sugar
remaining cherries and juice
1 tsp vanilla
and milk

in whatever quantities you need to frost your cake and have gooey leftovers to lick off the beaters

(I'm a horrible recipe person - I just throw stuff in until it tastes right. But this was yummy, so I wanted to try to share!)
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Old 04-16-2006, 03:26 PM   #14
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Default Re: Desserts

This was listed in our newspaper today as the "local" recipe. It is delicious, and I was able to make it dairy-free by substituting Earth Balance for the butter

The article says that you can use any jam or preserve. I had some cherry jam here and it turned out great!

Lafayette Oatmeal Day Raspberry Bars
2 1/2 cups Quaker Quick cooking oatmeal (I used regular though)
2 1/2 cups flour
Pinch salt
3/4 cup sugar
1 1/2 cups melted butter
1 1/2 teaspoons Mexican vanilla (I omitted due to an allergy in the family)
1 12-ounce jar of raspberry preserves of the highest quality you can get
2 tablespoons Chambord liqueur, or water if you prefer

Preheat oven to 375 degrees. Grease a 13x9x2 baking pan. Combine oats, flour, salt and sugar. Add melted butter and vanilla to dry ingredients. Combine until crumbly. Put about 3 cups of the oatmeal mixture into the bottom of your pan and press it down. Mix together the liqueur or water along with the preserves/jam. Spread the jam mixture over the oatmeal mixture. Sprinkle the remaining oatmeal mixture on top of the preserves and press it down to make it even. Bake 18-23 minutes or until the top is very brown. Cool on rack and cut into bars. Store in an airtight container.
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Old 05-24-2006, 06:54 PM   #15
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Default Re: Desserts

Where is the drooling smiley?????

Just made this tonight!! DELICIOUS!!!

Chocolate Banana coffee cake with chocolate cream cheese icing!!

INGREDIENTS:

1 1/4 cup cake flour
1 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp salt
2 bananas, soft and mashed
1/2 cup sour cream
1/2 cup butter, softened
1 cup sugar
1/2 cup light brown sugar
2 eggs
1 tbs instant coffee, dissolved in 1 tsp water
1 tsp vanilla

PREPARATION:

Preheat oven to 350F, and grease a 10-inch Bundt pan. In a large mixing bowl, combing flour, cocoa, baking soda and salt. In another small bowl, mix bananas and sour cream. In yet another bowl, beat butter and sugars together until fluffy. Add eggs to the butter mixture, 1 at a time, mixing in between. Beat in espresso and vanilla. Beat in flour mixture, alternating with the banana mixture. Pour batter into bundt pan and bake for 50 minutes. Let cool before removing from pan.

Frosting:
Makes: 4 cups, enough to frost a 2- or 3-layer cake
Preparation time: 10 minutes

1 package (8 ounces) cream cheese, at room temperature

8 tablespoons (1 stick) butter, at room temperature

1/2 cup unsweetened cocoa powder

1 teaspoon pure almond extract or pure vanilla extract

4 cups confectioners' sugar, sifted

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is

fluffy, 2 minutes more.

Use at once to frost the top and sides of the cake of your choice

YUMMY!!!!
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