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Dessert Recipes

Nutty Angel Cake

Ingredients:

1 package white angel food cake mix
1 cup fat-free (skim) milk
1 package 4-serving size sugar free milk chocolate instant pudding and pie filling
2 cups frozen (thawed) reduced-fat whipped topping
1 small package chopped nuts (of your choice)

Instructions:

Place pudding mix into a large mixing bowl.  Pour milk into center of pie filling.  Beat until dry powder is totally moistened. Thaw frozen topping and mix into pie filling mixture. 

Follow the directions on cake mix for baking an angel food cake. After cake is baked cool completely.  Cut cake in half.  Take one half of the pie mixture and spread evenly onto bottom layer of cake, spreading all the way to the edges. 

Place top layer of cake over the pie mixture on the bottom half of cake. Spread the rest of the pie mixture over the top of the cake.  Mixture can be spread down the sides of the cake.  Place in the refrigerator for no longer than 1 day.  Serve with chopped nuts over the top. 
 

Pecan Topped Sweet Hominy

Ingredients:

2 cups water
2 cups skim milk
1 cup hominy
1/4 teaspoon salt
2 teaspoons margarine
2 tablespoons pecans, toasted and chopped
1 tablespoon brown sugar

Instructions:

Place the water and milk into the top part of a double boiler. Carefully stir in the hominy and the salt. 

Being sure to stir constantly cook for 5 minutes or until the hominy begins to thicken.  This can also be done in a single saucepan over very low heat.) 

After 5 minutes place the lid on the double boiler and continue cooking 45 minutes or until the hominy has become thick.  If they become too thick add a little water.  Stir in the butter. Sprinkle the top with the pecans brown sugar just before serving.


 

Applesauce Cranberry Muffins

Ingredients:

2 cups all-purpose flour
½ cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg (lightly beaten)
1/3 cup vegetable oil
1 cup unsweetened applesauce
1 cup fresh or frozen cranberries, chopped into smaller pieces
½ cup pecans chopped

Directions:

Preheat oven to 350F.  Lightly grease the muffin tin.  In a large bowl mix together the flour, sugar, baking soda, salt and cinnamon.  In a separate bowl mix the eggs, applesauce and oil. 

Add the applesauce mixture to the dry ingredients and mix together gently (do not over mix). 

Gently fold in cranberries and scoop mixture into muffin cups until 2/3 full. Bake at 350F for approximately 30 minutes.  Cool for 5 minutes before removing from pan.

 

Banana Picnic Cake 

Ingredients:

2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup butter (softened)
1 cup sugar
2 eggs
2 ripe bananas mashed
2/3 cups plain yogurt
1/2 cup chopped walnuts (optional)

Directions:

In a bowl combine flour, baking powder and baking soda. In a separate bowl mix butter and sugar until well combined.

Add eggs and mashed bananas to butter mixture. Add to flour mixture along with the yogurt and mix together well (until smooth).

Spoon batter into lightly greased baking pan and top with walnuts (if using). Bake at 350 degrees for about 35 minutes or until baked through.
 

Basic Pancake Recipe

Ingredients:

2 cups flour
2 cups milk
2 eggs (beaten)
1/3 cup butter (melted)
2 tablespoons sugar (optional)
2 teaspoons baking powder
1/2 teaspoon salt

Instructions:

Makes approximately 8 pancakes

In a large bowl combine flour, milk, beaten eggs, 1/3 cup melted butter, sugar, baking powder and salt until just blended. Preheat lightly greased griddle or frying pan. Pour about 1/4 cup of batter into pan per pancake. Cook until pancakes begin to bubble. Flip once and cook for 1 to 2 minutes longer. Serve with maple syrup, jam or fruit.

* This is a basic, easy pancake recipe you can easily vary. Try adding fresh cut fruit or chocolate chips to the batter for variation.
 

Baked Brown Sugar Apples 

This is the perfect light dessert for winter days.  Delicious as is, or with a scoop of low-fat frozen yogurt.

Ingredients:

4 Granny Smith apples
¼ cup chopped pecans
2 tablespoons brown sugar
¼ cup raisins
Cinnamon for sprinkling

Instructions:

Preheat oven to 325F.  In a bowl, combine the raisins, pecans, brown sugar and cinnamon.  Wash and core each apple and place in a baking dish. 

Divide the brown sugar/raising mixture into four parts and fill each apple with the mixture.  Bake approximately 40 minutes or until tender. 
 

Fluffy Angel Cake

Ingredients:

1 cup sifted flour
1 ½ cups sugar
1 ½ cups egg whites
¼ teaspoon salt
1 teaspoon cream of tartar
¾ teaspoon almond extract
¾ teaspoon vanilla extract

Instructions:

Preheat oven to 375F.  Sift the flour twice into a large bowl.  Place the sugar in a separate bowl. Beat the egg whites using an electric mixer until light and fluffy. 

Add the cream of tartar and beat until stiff peaks form.  Fold in the sugar only 3 tablespoons at a time, folding as you add. Do not overmix. 

When the sugar is all added start adding the flour, ¼ cupful at a time.  Fold in the vanilla and almond extracts and gently transfer to a lightly greased baking pan. 

Bake for approximately 40 minutes or until golden and baked through. 

Turn upside down on wire rack but do not remove baking pan until cooled through.

 

All Butter Apple Pie Crust

There are times when a ready pie dish will do but Thanksgiving is special so why not try making your own pie crust… it’s not as difficult as you may think.

Ingredients: 

1 ½ cups sifted flour
½ cup chilled butter cut into cubes
½ teaspoon salt
3 tablespoons cold water

Makes 1 9-inch pie crust


Directions:


Combine flour and salt in a large bowl. Add the butter cubes and blend with a fork or your fingers until mixture is well blended. 

Gradually add the water, 1 tablespoon at a time, mixing the dough gently after each addition.  Once dough is well blended shape into a large ball, wrap in cling film and place in refrigerator for approximately 20 to 30 minutes.

Remove the dough from fridge and placed onto a floured surface.  Using a rolling pin roll dough to form a 10 to 11 inch circle.  Line a 9 inch pie pan with dough and chill until ready to use.  Reserve remaining dough to top pie crust.

Orange and Chocolate Angel Food Cake
 
Ingredients:

1 cup minus 2 tablespoons cake flour
1 1/2 cups sugar
2 tablespoons cocoa powder
10 egg whites at room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
6 tablespoons skim milk
2 oranges cut into segments

Instructions:

Place the flour, 1/2 cup sugar and cocoa powder in the sifter.  Sift together into a large mixing bowl. 

Repeat the sifting process again. Place the egg whites in a bowl.  Add the cream of tarter and the salt. Beat on high speed with an electric mixture until soft peaks begin to form. 

Pour 1/2 cup of the sugar into the egg mixture. Beat for 1 minute.  Place the remaining 1/2 c sugar, 2 tablespoons at a time into the egg mixture and beat with the electric mixer after each addition.  Pour in the extract and stir to combine. 

Add the flour mixture to the egg mixture and stir just until moistened.  Place the oven temperature on 350 degrees and allow to preheat.  Pour the cake batter into a tube pan. 

Do not grease the pan.  Bake 50 minutes or until the cake bounces back easily when lightly touched. The cake should be a light brown when done.  Remove the pan from the oven and all the cake to cool completely before removing from the pan. 

Place the chocolate chips into a bowl.  Pour the milk into a saucepan and place over low heat.  Heat the milk to just boiling.  Pour the heated milk over the chocolate and allow sitting 30 seconds.  Stir until the chocolate is completely melted and the mixture is smooth. Pour the chocolate over the cake and top with the orange segments.

Warm Caramel Apple Pudding

Ingredients:

1 cup water
3/4 cup dried apples, chopped
1 Tbsp butter
1/4 cup brown sugar, firmly packed
3 eggs
2 cups milk
1/2 cup sugar
2 tsp. vanilla extract
3 cups bread, cubed
1/3 cup raisins

Instructions:

Pour the water into a saucepan and place over medium heat.  Add the apples and cover the saucepan. 

Allow the apples to simmer in the water for 7 minutes or until the apples become quite soft and all the water is gone.  Stir the butter into the apples and continue stirring until the butter has completely melted. 

Add the brown sugar and stir to coat the apples.  Reduce the heat to low and continue cooking, stirring constantly for 2 minutes or until a syrup begins to form. 

Butter the bottom and sides of a casserole dish well.  Pour the apple mixture into the casserole dish and spread out evenly.  Place the egg into a mixing bowl. 

Lightly beat the egg with a fork.  Pour in the milk.  Add the sugar and vanilla and whisk until well combined.  Fold in the bread and raisins. 

Pour the mixture over the top of the apple mixture.  Preheat the oven temperature to 325 degrees. 

Bake 45 minutes or until a knife inserted in the center comes out clean. 

 

 

 

 

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