November 12, 2010 at 3:01 pm (Autumn, brown sugar, cake, eggs, nondairy whipped topping, oven, pears, pumpkin pie spice, vanilla instant pudding mix, vegetable cooking spray, vegetable oil, yellow cake mix)
Preparation: 20 minutes
Total: 55 minutes
Yield: 16 servings
3 fresh pears (1 lb), peeled
3/4 C brown sugar
1 t pumpkin pie spice
1/2 C dried cranberries
1 package (2-layer) yellow cake mix
1 package (3.4 oz) instant vanilla pudding
4 eggs
1 1/4 C water
1/4 C oil
2 C whipped topping, thawed
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Preheat oven to 350 degrees. Cut pears in half lengthwise, remove the core; cut in lengthwise slices 1/4″ thick. Arrange them on the bottom of a 9 x 13″ pan, sprayed with cooking spray. Mix the sugar and the spice; sprinkle over the pears. Top with the cranberries.
Beat well the next 5 ingredients with an electric mixer; pour in the pan. Bake 35 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes. Run a knife around the edge. Put a serving plate on top of the cake; invert. Remove the pan with care. Let cool slightly. Serve with whipped topping.
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November 8, 2010 at 3:09 pm (butter, cake, coffee, cream cheese, eggs, granulated sugar, milk, nondairy whipped topping, oven, raspberries, refrigerator, semisweet chocolate, vanilla instant pudding mix, vanilla wafers)
Preparation: 25 minutes
Bake: 28 minutes
Total: 5 hours 53 minutes (includes cooling)
Yield: 16 servings
40 vanilla wafers, finely crushed (about 1 1/3 cup)
3 tbsp. butter, melted
4 packages (8 oz each) cream cheese, softened, divided
3/4 cup sugar
6 tbsp cold coffee, divided
3 eggs
1/3 cup milk
1 package (3.4 ounces) vanilla instant pudding
2 cups whipped topping, divided
1/2 square of semisweet chocolate, coarsely grated
16 fresh raspberries, approximately 1/2 cup
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Preheat oven to 325 degrees.
Mix crushed cookies with butter, pressing against the bottom of a greased 9 x 13″ pan.
Beat 3 packages cream cheese, sugar and 1 tbsp. coffee in a large bowl with an electric mixer. Add eggs, one by one, beating on low speed just until blended. Pour mixture over crust.
Bake 28 minutes or until center is almost set. Let it cool.
Beat remaining cream cheese in a medium bowl until it is creamy. Add the remaining milk and coffee, mix well. Add pudding powder; beat 2 min. Stir in 1 1/2 cup whipped topping. Spread over cheesecake; sprinkle with chocolate. Refrigerate for 4 hours.
Decorate the cheesecake with remaining whipped topping and raspberries just before serving.
Variation: If you replace the pan for a 9″ springform pan, increase the baking time to 50 or 55 minutes.
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November 5, 2010 at 7:12 pm (cake, caramels, chocolate instant pudding mix, cream cheese, devil's food cake mix, nondairy whipped topping, oven, pecan halves, semisweet chocolate, vanilla wafers)
Preparation: 30 minutes
Bake: 40 minutes
Total: 1 hour 50 minutes (includes cooling)
Yield: 16 servings
1 container (8 oz) of whipped topping (without thawing)
1 package (2-layer) devils food cake mix*
1 package (3.9 oz) chocolate instant pudding
38 caramels
1 1/2 tbsp. water
6 oz cream cheese, softened
16 vanilla wafers
16 pecan halves
5 squares semisweet chocolate, divided
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Place half of the whipped topping in a bowl and set it to defrost in the refrigerator. Save the rest in the freezer. Prepare and bake cake as directed on package for preparing a 2-layer 9-inch round cake, adding pudding powder to cake mix before mixing with the liquid ingredients. Cool cakes in pan for 10 min.; invert on a rack. Remove from pans. Cool completely.
Meanwhile, heat the caramels with water in a microwaveable bowl on high for 1 1/2 min. or until soft, stirring every 45 seconds. Let cool slightly.
Beat cream cheese in large bowl with electric mixer until creamy. Add the caramel sauce and mix well. Stir in thawed whipped topping. Place 1 cake layer on a plate; spread over half the cream cheese mixture. Top with second cake layer and spread with the remaining mixture. Refrigerate until ready to serve.
Microwave frozen whipped topping with 3 squares of chocolate in a bowl suitable for such use, for 3 min. or until well blended, stirring once every minute. Cool 10 min. Meanwhile, melt the remaining chocolate squares as directed on package. Dip half of each cookie into chocolate, place them on a baking sheet covered with waxed paper and place a pecan half on top of each. Refrigerate until ready to use.
Spread whipped topping mixture over cake. Garnish with cookies. Keep refrigerated.
*Liquid ingredients needed to make the cake are not included in this list.
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November 1, 2010 at 3:17 pm (cake, chocolate cake mix, chocolate syrup, cream cheese, eggs, evaporated milk, granulated sugar, Mexican, nondairy whipped topping, oven, semisweet chocolate, sour cream, vegetable cooking spray, vegetable oil)
Preparation: 25 minutes
Bake: 1 hour 30 minutes
Total: 4 hours 55 minutes incl. cooling
Yield: 24 servings
1/2 cup chocolate syrup
1 package (2-layer) chocolate cake mix
1 cup water
1/3 cup oil
7 eggs, divided
1/2 cup sour cream
1 can (12 oz) evaporated milk
4 squares semisweet chocolate, melted
1 package (8 oz) cream cheese, cubed, softened
1 cup sugar
1 cup whipped topping, thawed
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1. Preheat oven to 375 degrees. Spray a 12-cup Bundt pan with cooking spray; pour in chocolate syrup.
2. Beat cake mix, water, oil and 3 eggs with an electric mixer for 2 minutes or until well blended. Stir in sour cream and pour over the syrup in the cake pan.
3. Blend evaporated milk with chocolate, cream cheese, remaining eggs and sugar. Carefully spoon the mixture over the cake batter. Cover with foil sprayed with cooking spray.
4. Put the cake pan in a larger pan and level. Add enough water to larger pan so that the cake pan is immersed 2 inches.
5. Bake for 1 hour 30 minutes or until a toothpick inserted near center comes out clean. Let cool completely in pan on wire rack. Refrigerate for 2 hours. Invert cake onto a plate and take off the mold.
6. Serve with whipped topping.
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June 11, 2010 at 7:52 pm (Aldi ingredients, all-purpose flour, baking soda, cake, granulated sugar, mayonnaise, oven, powdered sugar, salt, vanilla)
This recipe is adapted from one that has been in Britt’s family for generations. He tops the cake with a dusting of confectioners’ sugar, but you also can use whipped cream or nondairy topping.
Serves 12.
2 C unbleached all-purpose flour
1 C granulated sugar
1/4 C cocoa
2 t baking soda
1/2 t salt
1 C mayonnaise
1 C warm water
1 t vanilla
Confectioners’ sugar for dusting
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Preheat oven to 350 degrees. Grease an 8-inch square cake pan and set aside. In medium bowl, mix flour, sugar, cocoa, baking soda and salt.
In large bowl, mix mayonnaise, warm water and vanilla. Add dry ingredients and beat with an electric mixer on low speed until smooth. Pour batter into prepared pan. Bake until toothpick inserted into the cake comes out clean, about 35 minutes. Remove to wire rack and let cool.
Just before serving, dust top with confectioners’ sugar.
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June 11, 2010 at 3:10 pm (brown sugar, cake, cocoa, cooking, couscous, honey, maple syrup, microwave, oven, pecan halves, semisweet chocolate chips, silken tofu, stovetop, vanilla)
You won’t believe this cake contains couscous, which lends a wonderful texture and flavor to the bottom layer. It’s simple to make and even more fun to eat!
Serves 12.
1/4 C pecan halves
2 1/2 C water
1 1/2 C brown sugar
1/4 C cocoa
1 C uncooked couscous
1 T vanilla
10-oz semisweet chocolate chips
2 (10-1/2 oz) packages firm “Lite” silken tofu, at room temperature
3 T maple syrup OR honey
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Preheat oven to 300 degrees. Place pecans on baking sheet and toast in oven until golden, about 20 minutes. Let cool, then transfer pecans to food processor and process until coarsely ground.
In medium saucepan, mix water, sugar, cocoa and couscous. Bring to a simmer and cook, stirring occasionally, until thickened and couscous is tender, 5 to 10 minutes. Remove from heat and stir in vanilla. Spread mixture into ungreased 9″ springform pan. Sprinkle 1/4 cup ground pecans over top.
In small saucepan, melt chocolate chips over low heat, stirring constantly. Alternatively, put chocolate chips into medium microwave-safe bowl and microwave on medium, until melted. Stir until smooth. Transfer to food processor or blender, add tofu and maple syrup, then process until smooth. Pour filling over couscous layer and top with remaining ground pecans. Refrigerate until cake is set, about 2 hours. Serve cold.
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June 10, 2010 at 9:59 pm (all-purpose flour, apricots, blueberries, butter, cake, cherries, cinnamon, Desserts, egg whites, eggs, French, granulated sugar, milk, nutmeg, oven, plums, powdered sugar, salt, Summer, vanilla)
Clafouti is a rustic pudding cake made with any seasonal fruit including cherries, plums, apricots or blueberries. For best flavor, dust the top with powdered sugar and serve warm from the oven.
Serves 6.
Melted butter
1 1/2 C low-fat milk
1/3 C granulated sugar
1/4 C unbleached flour
2 egg whites
1 egg
1 t vanilla extract
1/2 t ground cinnamon
1/2 t grated nutmeg
1/8 t salt
8 fresh apricots, peeled, pitted and sliced
Confectioners’ sugar for dusting
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Preheat oven to 375 degrees. Lightly coat 9″ round baking dish with melted butter. In medium bowl, combine milk, sugar, flour, egg whites, egg, vanilla, cinnamon, nutmeg and salt. Using an electric mixer on medium speed, beat until blended and frothy, about 5 minutes.
Pour enough batter into the prepared dish to form a layer about 1/4″ deep. Bake 2 minutes, then remove from oven. Place apricot slices in concentric circles over batter. Pour remaining batter over apricots.
Bake until golden brown and center is just set, 40 to 45 minutes. Remove to wire rack and let cool slightly. Sprinkle with confectioners’ sugar and serve warm.
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February 10, 2010 at 1:45 pm (Aldi ingredients, almonds, apples, baking soda, brown sugar, cake, cinnamon, eggs, flour, granulated sugar, hazelnuts, light cream, milk, oven, pecans, powdered sugar, salt, stovetop, vanilla, vegetable oil, walnuts, whole wheat flour, Winter)
Serves 12 – 16
5 C chopped unpeeled apples
1 1/3 C sugar (more if apples are very tart)
1/2 C oil
2 eggs, slightly beaten
2 t vanilla
1 C whole wheat flour
1 C flour
2 t baking soda
2 t ground cinnamon
1 t salt
1 C nuts, optional
1/3 C brown sugar
1/4 C milk or cream
1 T flour
1/3 C powdered sugar
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Combine apples and 1 1/3 C sugar and let stand while mixing other ingredients.
Combine oil, eggs and vanilla in a separate bowl. Combine whole wheat flour, 1 C flour, baking soda, cinnamon, salt and nuts in a third bowl. Stir flour mixture into apples alternately with egg mixture. Pour into a greased 9 x 13″ baking pan. Bake in preheated oven at 350 degrees, 50 – 60 minutes (until toothpick inserted in center comes out clean).
While cake bakes, heat brown sugar, milk or cream and 1 T flour to boiling, stirring occasionally. Remove from heat. Mix in powdered sugar. Drizzle over hot cake.
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October 9, 2009 at 1:36 pm (Aldi ingredients, all-purpose flour, apples, baking soda, brown sugar, buttermilk, cake, canola oil, cinnamon, eggs, granulated sugar, oven, salt, vanilla, walnuts, whole wheat flour)
Prep Time: 20 min
Total Time: 2 hours 5 min
Makes: 20 servings
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup buttermilk
1/2 cup canola oil
2 teaspoons vanilla
2 eggs
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
3 cups finely chopped unpeeled apples (3 medium)
1 cup chopped walnuts
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1. Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.
2. In large bowl, beat sugars, buttermilk, oil, vanilla and eggs with electric mixer on low speed 20 to 30 seconds or until blended. Add all remaining ingredients except apples and walnuts; beat on low speed about 1 minute or until blended. Stir in apples and walnuts. Spread batter in pan.
3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 1 hour.
High Altitude (3500-6500 ft): No change.
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August 21, 2009 at 12:43 pm (7 ingredients or less, cake, chocolate wafers, food processor, heavy cream, refrigerator, ricotta cheese, semisweet chocolate, stovetop, vegetable cooking spray)
Prep: 30 minutes
Total: 6 hours 30 minutes
Serves 10
Nonstick cooking spray
14 ounces semisweet chocolate (do not use chips)
2 containers (15 ounces each) part-skim ricotta cheese, room temperature
3/4 cup heavy cream
1 package (9 ounces) chocolate wafers (about 44 cookies)
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1. Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.
2. Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
3. In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
4. Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
5. Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).
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