Favorite Desserts
- Thread starter herfrds
- Start date
Quote:
One of each?
Cheesecake.
One of each?
Cheesecake.
ours is plain yogurt mixed with honey and then stirred into fresh sliced bananas . . . it sounds so simple but tastes soooo good!
- Thread starter
- #5
Those sound good.
We have strawberries in the store's and my plants are in my side porch waiting to be planted.
this dessert is for a hungry crew and I like making different desserts. They like the "different" desserts I find recipes for and I am stumped this year. Made cheesecake last year.
Made one a few years ago it was like a cream puff in a pan topped with vanilla pudding, whipped cream, chocolate syrup and butterscotch syrup. Kids liked it, the adults ignored it. Go figure.
We have strawberries in the store's and my plants are in my side porch waiting to be planted.
this dessert is for a hungry crew and I like making different desserts. They like the "different" desserts I find recipes for and I am stumped this year. Made cheesecake last year.
Made one a few years ago it was like a cream puff in a pan topped with vanilla pudding, whipped cream, chocolate syrup and butterscotch syrup. Kids liked it, the adults ignored it. Go figure.
- Thread starter
- #6
Dump Cake
Super easy nice and fast very yummy and reasonably cheap
1 can crushed pineapple
1 lg can pie filling ( we like cherry)
1 box yellow cake mix
Butter for the top
Dump into a 13 x9 in the order given
Bake at 350 for about 40 minutes
Super easy nice and fast very yummy and reasonably cheap
1 can crushed pineapple
1 lg can pie filling ( we like cherry)
1 box yellow cake mix
Butter for the top
Dump into a 13 x9 in the order given
Bake at 350 for about 40 minutes
This is my favorite cake, it makes a gooey chocolate cake with a runny sauce on the bottom that you spoon over the warm cake. It is really good!!!!
Gooey Chocolate Pudding Cake
Ingredients
Pudding Cake:
· 3/4 cup granulated sugar
· 1 cup all-purpose flour
· 1/4 cup cocoa powder
· 2 teaspoons baking powder
· 1/4 teaspoon fine sea salt
· 1/2 cup milk
· 1/3 cup butter, melted
· 1 1/2 teaspoons vanilla extract
Topping:
· 1/2 cup granulated sugar
· 1/2 cup packed light brown sugar
· 1/4 cup cocoa powder
· 1 1/4 cups hot water
Directions
Preheat the oven to 350 degrees F.
For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
Pour the batter into an ungreased 9-inch square-baking pan. Use an offset spatula to level into pan.
For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top; resist the temptation to stir it into the batter.
Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is my husband's favorite cake. If you have done it right it is supposed to set up around the edges and collapse in the middle where it will be gooey. It is like a cross between a cake and a pecan pie.
AUNT RUTH'S PECAN CAKE
TIP: place a shallow pan of water on lower rack while baking cake.
In iron skillet melt:
2 sticks butter (swirl around to coat the sides)
In lg. bowl mix:
1 3/4 cup self-rising flour (I use all purpose and add 3 teaspoons baking powder)
2 1/4 cups sugar
3-4 cups pecans (broken into pieces)
1 Tbsp. vanilla
4 lg. eggs
In lg. bowl, add dry ingredients plus eggs & vanilla. Add melted butter. Mix with spoon & pour into skillet. (This is very heavy, thick & dense). Bake at 325 for approx 1 hour - 1 hr. 15 min. Check for doneness after 45-50 minutes in case your oven cooks faster. I cover top with foil if it starts to get too brown.
DON'T OVERCOOK. It is better to get the middle almost set but it will finish cooking a bit after it is removed from the oven. After cake has cooled 10-15 minutes, I run a knife around the edges to release it then flip it over onto a plate. Make sure your skillet is seasoned real well to prevent sticking in the middle.
This freezes very well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is my son's favorite cake. He calls it Grandma cake...my mom used to make this cake every time the kids came to visit.
Basic Yellow Cake
2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs
Preheat oven to 350°
Cut wax paper to fit the bottom of 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper. Or grease and flour a 9 x 13-inch cake pan.
In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
Measure the 1-1/4 cups of milk in a 2 cup measuring cup .then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
Cool round cakes on wire racks for 15 minutes; remove from pans and cool completely.
Glossy Chocolate Frosting
Mix together:
1 cup sugar
1/4 cup cornstarch
5 tablespoons cocoa
1/2 tablespoon butter
1/2 teaspoon salt
Stir in 1 cup boiling water and cook over medium heat until thick and bubbly, add 1/2 stick of butter and 2 teaspoons vanilla.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is my oldest daughter's favorite cake... She only makes this cake when she is having company because she says it's addictive and she can't stop eating it until it's all gone.
Judies Big Pound Cake
January12, 1998
3 c. sugar
3 c. flour
6 eggs
2 sticks butter (softened)
1/2 c. shortening
1 c. milk
1-tablespoon vanilla
3 tsp. baking powder
Place all ingredients in a LARGE bowl...
Beat 5 minutes on high speed
Pour batter into large tube or bunt pan (WELL greased) (OR 1/2 sheet pan) Bake 350 for 45 minutes - 1 hour (until toothpick inserted in center comes out clean)
Allow to cool in pan until luke warm. Once removed from the pan, I let it sit on a wire rack and cover the whole thing with a heavy towel, till the next day ... This allows the "crunch" to form. If you flip it onto a plate or serving platter right away, the part that *was* the top (open end of pan) can get soggy.
Dust with powdered sugar
The pan I prefer to use most often (for a Bunt) is an old Nordic Ware 14 cup capacity, very big & VERY heavy. It was my Grandmothers; I don't even think they make it anymore.
It fits perfectly in a 1/2-sheet pan.
As far as the texture ... The best way I can describe it is "velvety" and rich. The top (open end of pan) gets the most delicious crispy little "crunch".
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is my twin girls favorite dessert...........
Chewy Chocolate Chip Cookies
4- ounce stick of salted butter
7- ounces shortening
1- pound brown sugar
4- ounces white sugar
1/4- cup heavy cream
2 tablespoons vanilla
1 whole large egg
2 large egg yolks
1 pound + 2 ounces bread flour (If you don't have bread flour you can add 2 T. Vital Wheat Gluten to your AP flour)
2 teaspoons salt
4 teaspoons baking powder
12 ounces semisweet chocolate chips
8 ounces finely chopped pecans
Preheat oven to 325°
In a large mixer bowl, on medium speed, cream butter, shortening and sugars until very light and fluffy about 5 minutes. Add the rest of the liquids one at a time and beat well after each.
In a separate bowl mix the dry ingredients and stir well to distribute the ingredients.
A little at a time, mix the dry ingredients into the sugar mixture. When all the dry ingredients have been incorporated, add the nuts and chocolate chips; by this time your mixer bowl may be full so you may have to stir them in by hand.
Using an ice cream scoop make dough balls, 2 ounces each and place 6 balls on a parchment paper lined cookie sheet and bake for 18 minutes.
Cool cookies on a cooling rack by sliding the parchment paper off the cookie sheet onto the rack.
Store in airtight container.
Makes 40 cookies
Gooey Chocolate Pudding Cake
Ingredients
Pudding Cake:
· 3/4 cup granulated sugar
· 1 cup all-purpose flour
· 1/4 cup cocoa powder
· 2 teaspoons baking powder
· 1/4 teaspoon fine sea salt
· 1/2 cup milk
· 1/3 cup butter, melted
· 1 1/2 teaspoons vanilla extract
Topping:
· 1/2 cup granulated sugar
· 1/2 cup packed light brown sugar
· 1/4 cup cocoa powder
· 1 1/4 cups hot water
Directions
Preheat the oven to 350 degrees F.
For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
Pour the batter into an ungreased 9-inch square-baking pan. Use an offset spatula to level into pan.
For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top; resist the temptation to stir it into the batter.
Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is my husband's favorite cake. If you have done it right it is supposed to set up around the edges and collapse in the middle where it will be gooey. It is like a cross between a cake and a pecan pie.
AUNT RUTH'S PECAN CAKE
TIP: place a shallow pan of water on lower rack while baking cake.
In iron skillet melt:
2 sticks butter (swirl around to coat the sides)
In lg. bowl mix:
1 3/4 cup self-rising flour (I use all purpose and add 3 teaspoons baking powder)
2 1/4 cups sugar
3-4 cups pecans (broken into pieces)
1 Tbsp. vanilla
4 lg. eggs
In lg. bowl, add dry ingredients plus eggs & vanilla. Add melted butter. Mix with spoon & pour into skillet. (This is very heavy, thick & dense). Bake at 325 for approx 1 hour - 1 hr. 15 min. Check for doneness after 45-50 minutes in case your oven cooks faster. I cover top with foil if it starts to get too brown.
DON'T OVERCOOK. It is better to get the middle almost set but it will finish cooking a bit after it is removed from the oven. After cake has cooled 10-15 minutes, I run a knife around the edges to release it then flip it over onto a plate. Make sure your skillet is seasoned real well to prevent sticking in the middle.
This freezes very well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is my son's favorite cake. He calls it Grandma cake...my mom used to make this cake every time the kids came to visit.
Basic Yellow Cake
2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs
Preheat oven to 350°
Cut wax paper to fit the bottom of 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper. Or grease and flour a 9 x 13-inch cake pan.
In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
Measure the 1-1/4 cups of milk in a 2 cup measuring cup .then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
Cool round cakes on wire racks for 15 minutes; remove from pans and cool completely.
Glossy Chocolate Frosting
Mix together:
1 cup sugar
1/4 cup cornstarch
5 tablespoons cocoa
1/2 tablespoon butter
1/2 teaspoon salt
Stir in 1 cup boiling water and cook over medium heat until thick and bubbly, add 1/2 stick of butter and 2 teaspoons vanilla.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is my oldest daughter's favorite cake... She only makes this cake when she is having company because she says it's addictive and she can't stop eating it until it's all gone.
Judies Big Pound Cake
January12, 1998
3 c. sugar
3 c. flour
6 eggs
2 sticks butter (softened)
1/2 c. shortening
1 c. milk
1-tablespoon vanilla
3 tsp. baking powder
Place all ingredients in a LARGE bowl...
Beat 5 minutes on high speed
Pour batter into large tube or bunt pan (WELL greased) (OR 1/2 sheet pan) Bake 350 for 45 minutes - 1 hour (until toothpick inserted in center comes out clean)
Allow to cool in pan until luke warm. Once removed from the pan, I let it sit on a wire rack and cover the whole thing with a heavy towel, till the next day ... This allows the "crunch" to form. If you flip it onto a plate or serving platter right away, the part that *was* the top (open end of pan) can get soggy.
Dust with powdered sugar
The pan I prefer to use most often (for a Bunt) is an old Nordic Ware 14 cup capacity, very big & VERY heavy. It was my Grandmothers; I don't even think they make it anymore.
It fits perfectly in a 1/2-sheet pan.
As far as the texture ... The best way I can describe it is "velvety" and rich. The top (open end of pan) gets the most delicious crispy little "crunch".
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is my twin girls favorite dessert...........
Chewy Chocolate Chip Cookies
4- ounce stick of salted butter
7- ounces shortening
1- pound brown sugar
4- ounces white sugar
1/4- cup heavy cream
2 tablespoons vanilla
1 whole large egg
2 large egg yolks
1 pound + 2 ounces bread flour (If you don't have bread flour you can add 2 T. Vital Wheat Gluten to your AP flour)
2 teaspoons salt
4 teaspoons baking powder
12 ounces semisweet chocolate chips
8 ounces finely chopped pecans
Preheat oven to 325°
In a large mixer bowl, on medium speed, cream butter, shortening and sugars until very light and fluffy about 5 minutes. Add the rest of the liquids one at a time and beat well after each.
In a separate bowl mix the dry ingredients and stir well to distribute the ingredients.
A little at a time, mix the dry ingredients into the sugar mixture. When all the dry ingredients have been incorporated, add the nuts and chocolate chips; by this time your mixer bowl may be full so you may have to stir them in by hand.
Using an ice cream scoop make dough balls, 2 ounces each and place 6 balls on a parchment paper lined cookie sheet and bake for 18 minutes.
Cool cookies on a cooling rack by sliding the parchment paper off the cookie sheet onto the rack.
Store in airtight container.
Makes 40 cookies
- Thread starter
- #9
- Apr 4, 2010
- 4,174
- 13
- 251
@ BettyR where is that snicker doodle cake recipe that looks really good too.
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