1 pkg. (1lb 2oz.) Oreo sandwich cookies
1 pkg (8oz) cream cheese- room temperature
1 pkg Semi-sweet chocolate chips
Crush 4 of the cookies to fine crumbs in ziplock bag with a rolling pin. Set aside. Crush remaining cookies to fine crumbs; place in medium bowl. Add cream cheese and mix until well blended. Roll cookie mixture in 25 even balls, about 1 inch diameter. Refrigerate until hardened.
Dip balls in chocolate. (For easy dipping, melt chocolate in microwave safe bowl till creamy, in increments of 30 seconds each. Stir. Place truffle in melted chocolate. Roll to coat evenly. Lift truffle with 2 forks and tap forks to release excess chocolate.) Place balls on wax paper sheets and refrigerate until firm, about 1 hour.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
16.12.11
18.2.11
Blackberry Cream Cheese KING CAKE
Blackberry Cream Cheese King Cake
Cake:
1 c. milk
½ c. butter (1 stick, cut into large pieces)
½ c. white granulated sugar, plus 1 Tbsp sugar
1 tsp salt
4 eggs (beaten)
1 teaspoon (approx.) grated orange rind
¼ c. warm water
2 pkgs dry yeast (Not ‘Rapid Rise’)
4 ½ c. bread flour
non-stick cooking spray
Filling:
8 oz. cream cheese, softened
¼ c. flour
3 Tbsp lemon juice
1 c. powdered sugar
¼ tsp. vanilla extract
Softened butter
Cinnamon sugar mixture (1/2 c granulated sugar, ½ c. brown sugar, 2 Tbsp cinnamon)
Icing:
½ lb (approx. 2 c.) confectioners sugar
1 Tbsp fresh squeezed orange juice
½ stk butter, softened
2 Tbsp milk
½ tsp vanilla
Yellow, purple, & green colored sugar
Plastic baby
Cake Directions: Scald the milk. Lower heat, add the butter and ½ c. sugar. Stir until the sugar is dissolved and the butter is melted. Remove from heat. Add salt, beaten eggs and rind.
To the ¼ c. warm water, add the extra tablespoon of sugar and the yeast. Stir, If the yeast is good, the mixture will foam. Add the yeast mixture to the milk mixture and stir well. Add the flour, one cup at a time. The dough will be very sticky. Drizzle the oil around the sides of a large mixing bowl. Turn the dough into the bowl and spray lightly with non-stick cooking spray. Cover with a damp towel or plastic wrap and let rise until doubled in a warm place (usually takes 1 ½-2 hours). After rising, punch dough down. Divide dough into half if making two cakes. Turn the dough onto a floured surface and knead, working in extra flour as needed. Roll the dough into a rectangle about 1/8 inch thick.
Filling and Baking Directions: Mix all ingredients of the cream cheese filling together until smooth, then spread the filling on the lower portion of the rolled dough. Spread softened butter on the top portion of the dough. Sprinkle cinnamon sugar mixture. Fold the rectangle in half lengthwise and press edges together. Cut into two strips using a pizza cutter and pinch the edges to seal. Twist the two dough strips together. Form into an oval, sealing the ends. Let rise 1 ½ to 2 hours in a warm place. Bake at 350 degrees for 15-20 minutes or until light brown or a toothpick inserted comes out clean. (Note: oven temperatures vary, so your baking temperature and time may need to be adjusted; watch it closely.)
Icing and Finish: Let cake(s) cool almost completely. Hide plastic baby in through the bottom of the cake(s). Whisk the icing ingredients together. The icing should be the consistency of pancake batter. Drizzle icing over the cake. Decorate with alternating patterns of purple, green, and gold sugar. (To make King Colors: place ¼ c. sugar with food coloring paste into 3 separate baggies. Mix until color is even. **Note: Food coloring paste creates more vivid colors than liquid food coloring.)
Cake:
1 c. milk
½ c. butter (1 stick, cut into large pieces)
½ c. white granulated sugar, plus 1 Tbsp sugar
1 tsp salt
4 eggs (beaten)
1 teaspoon (approx.) grated orange rind
¼ c. warm water
2 pkgs dry yeast (Not ‘Rapid Rise’)
4 ½ c. bread flour
non-stick cooking spray
Filling:
8 oz. cream cheese, softened
¼ c. flour
3 Tbsp lemon juice
1 c. powdered sugar
¼ tsp. vanilla extract
Softened butter
Cinnamon sugar mixture (1/2 c granulated sugar, ½ c. brown sugar, 2 Tbsp cinnamon)
Icing:
½ lb (approx. 2 c.) confectioners sugar
1 Tbsp fresh squeezed orange juice
½ stk butter, softened
2 Tbsp milk
½ tsp vanilla
Yellow, purple, & green colored sugar
Plastic baby
Cake Directions: Scald the milk. Lower heat, add the butter and ½ c. sugar. Stir until the sugar is dissolved and the butter is melted. Remove from heat. Add salt, beaten eggs and rind.
To the ¼ c. warm water, add the extra tablespoon of sugar and the yeast. Stir, If the yeast is good, the mixture will foam. Add the yeast mixture to the milk mixture and stir well. Add the flour, one cup at a time. The dough will be very sticky. Drizzle the oil around the sides of a large mixing bowl. Turn the dough into the bowl and spray lightly with non-stick cooking spray. Cover with a damp towel or plastic wrap and let rise until doubled in a warm place (usually takes 1 ½-2 hours). After rising, punch dough down. Divide dough into half if making two cakes. Turn the dough onto a floured surface and knead, working in extra flour as needed. Roll the dough into a rectangle about 1/8 inch thick.
Filling and Baking Directions: Mix all ingredients of the cream cheese filling together until smooth, then spread the filling on the lower portion of the rolled dough. Spread softened butter on the top portion of the dough. Sprinkle cinnamon sugar mixture. Fold the rectangle in half lengthwise and press edges together. Cut into two strips using a pizza cutter and pinch the edges to seal. Twist the two dough strips together. Form into an oval, sealing the ends. Let rise 1 ½ to 2 hours in a warm place. Bake at 350 degrees for 15-20 minutes or until light brown or a toothpick inserted comes out clean. (Note: oven temperatures vary, so your baking temperature and time may need to be adjusted; watch it closely.)
Icing and Finish: Let cake(s) cool almost completely. Hide plastic baby in through the bottom of the cake(s). Whisk the icing ingredients together. The icing should be the consistency of pancake batter. Drizzle icing over the cake. Decorate with alternating patterns of purple, green, and gold sugar. (To make King Colors: place ¼ c. sugar with food coloring paste into 3 separate baggies. Mix until color is even. **Note: Food coloring paste creates more vivid colors than liquid food coloring.)
4.2.11
Texas Sheet Cake
Serves 20-40
Cake:
1 c. buter
1 c. water
4 Tbsp cocoa powder
2 c. flour
2 c. sugar
1 tsp baking soda
½ tsp salt
2 eggs
½ c. sour cream
Icing:
½ c. butter
6 Tbsp milk
4 Tbsp cocoa powder
1 lb. confectioners’ sugar, sifted
1 tsp vanilla extract
1 c. chopped pecans (optional)
Preheat oven to 350 degrees. For the cake, combine the butter, water, and cocoa in a saucepan, and bring to a boil. Remove from the heat. In a mixing bowl, mix together the flour, sugar, baking soda, and salt. Add the butter mixure all at once, and stir to blend, Whisk the eggs and sour cream together; add to the batter and mix well. Pour the batter into 18x12x1 sheet pan nad bake for 20 minutes.
Just before the cake is done, make the icing: Combine the butter, milk, and cocoa in a large, heavy saucepan and bring to a boil. Add the confectioners’ sugar and vanilla, and mix well. Ice the cake while it is still warm, and top with nut if desired.
**The Lady and Sons
Cake:
1 c. buter
1 c. water
4 Tbsp cocoa powder
2 c. flour
2 c. sugar
1 tsp baking soda
½ tsp salt
2 eggs
½ c. sour cream
Icing:
½ c. butter
6 Tbsp milk
4 Tbsp cocoa powder
1 lb. confectioners’ sugar, sifted
1 tsp vanilla extract
1 c. chopped pecans (optional)
Preheat oven to 350 degrees. For the cake, combine the butter, water, and cocoa in a saucepan, and bring to a boil. Remove from the heat. In a mixing bowl, mix together the flour, sugar, baking soda, and salt. Add the butter mixure all at once, and stir to blend, Whisk the eggs and sour cream together; add to the batter and mix well. Pour the batter into 18x12x1 sheet pan nad bake for 20 minutes.
Just before the cake is done, make the icing: Combine the butter, milk, and cocoa in a large, heavy saucepan and bring to a boil. Add the confectioners’ sugar and vanilla, and mix well. Ice the cake while it is still warm, and top with nut if desired.
**The Lady and Sons
20.8.09
NUTTER BUTTER BANANA PUDDING TRIFLE
3 c. milk
2 pkg. (3.4 oz) vanilla instant pudding mix
1 tsp. vanilla extract
5 medium ripe bananas
2 c. whipped cream topping
1 pkg. Nutter Butter cookies
Garnishes: Nutter Butter cookies, dried banana chips, fresh mint springs
* Mix pudding according to package directions. Add vanilla extract. Cut bananas into ¼ inch pieces. Break cookies into thirds. Spoon half of pudding mixture in 3 qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with whipped cream topping. Cover and chill 2 to 24 hours. Garnish if desired. The cookies will soften the longer the dessert chills. Makes 8-10 servings.
“MARGARITA” FRUIT DIP
1 pkg. cream cheese, softened
¼ c. frozen limeade concentrate, partially thawed
2 Tbsp. orange juice
½ c. thawed Cool Whip whipped topping
* Beat cream cheese, limeade and orange juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Cover and refrigerate at least 1 hour. Serve with cut-up fresh fruit and Nilla wafers. Makes 1 ¾ c. Jazz it up and serve in wide-brimmed margarita glass. Dip rim of glass in sugar before filling with dip.
BAKERY STYLE FROSTING
1 c. Crisco
2 lb. powdered sugar
½ c. water (-amount of flavoring)
1 Tbsp. almond extract
1 Tbsp clear vanilla extract
½ tsp. butter extract
*Mix. Do not double unless you have a stand mixer with a strong motor. May use butter Crisco or regular vanilla but the color of the frosting will not be white.
HOT FUDGE SAUCE
1 stick butter
1 can sweetened condensed milk
1 can Hershey chocolate syrup
* Cook all ingredients over low heat until thickened. Spoon over ice cream and enjoy.
1 can sweetened condensed milk
1 can Hershey chocolate syrup
* Cook all ingredients over low heat until thickened. Spoon over ice cream and enjoy.
TEXAS SHEET CAKE
Cake
1 c. butter
1 c. water
4 Tbsp. cocoa powder
2 c. flour
2 c. sugar
1 tsp. baking soda
½ tsp. salt
2 eggs
½ c. sour cream
Icing
½ c. butter
6 Tbsp. milk
4 Tbsp. cocoa powder
1 lb. sifted confectioners’ sugar
1 tsp. vanilla extract
1 c. chopped pecans (optional)
* Preheat the oven to 350 degrees. For the cake, combine the butter, water, and the cocoa in a saucepan, and bring to a boil. Remove from the heat. In a mixing bowl, mix together the flour, sugar, baking soda, and slat. Add the butter mixture at once, and stir to blend. Whisk the eggs and sour cream together; add to the batter and mix well. Pour the batter into an 8x12x1 inch pan and bake for 20 minutes. Just before the cake is done, make the icing. Combine the butter, milk, and cocoa in a large, heavy saucepan and bring to a boil. Add the confectioners’ sugar and vanilla, and mix well. Ice the cake while it is still warm, and top with nuts if desired.
1 c. butter
1 c. water
4 Tbsp. cocoa powder
2 c. flour
2 c. sugar
1 tsp. baking soda
½ tsp. salt
2 eggs
½ c. sour cream
Icing
½ c. butter
6 Tbsp. milk
4 Tbsp. cocoa powder
1 lb. sifted confectioners’ sugar
1 tsp. vanilla extract
1 c. chopped pecans (optional)
* Preheat the oven to 350 degrees. For the cake, combine the butter, water, and the cocoa in a saucepan, and bring to a boil. Remove from the heat. In a mixing bowl, mix together the flour, sugar, baking soda, and slat. Add the butter mixture at once, and stir to blend. Whisk the eggs and sour cream together; add to the batter and mix well. Pour the batter into an 8x12x1 inch pan and bake for 20 minutes. Just before the cake is done, make the icing. Combine the butter, milk, and cocoa in a large, heavy saucepan and bring to a boil. Add the confectioners’ sugar and vanilla, and mix well. Ice the cake while it is still warm, and top with nuts if desired.
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