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Eclair Cake

13 Sep

Ingredients:

1 c. water

1/2 c. butter


1 c. all-purpose flour


4 eggs, beaten


8-oz. pkg. cream cheese, softened


3 c. milk


2 3-oz. pkgs. instant vanilla pudding mix


8-oz. container frozen whipped topping, thawed


Garnish: chocolate syrup



Directions:

Combine water and butter in a saucepan; heat until boiling. 
Whisk in flour until smooth; remove from heat. 
Pour mixture into a medium bowl; gradually blend in eggs. 
Spread in a greased 13″x9″ baking pan; bake at 350 degrees for 30 minutes. 
Remove from oven; press baked crust down lightly and set aside. 
With an electric mixer on medium speed, beat together cream cheese, milk and pudding mix for 2 minutes; spread over crust. 
Refrigerate until firm. 
At serving time, spread with whipped topping; drizzle with chocolate syrup. 
Serves 12 to 15.

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Turtle Cheesecake Bars

13 Sep

Turtle Cheesecake
Crust


  • 3 cups finely chopped pecans
  • 1 stick unsalted butter, melted
  • 1/3 cup sugar
  • 1/4 teaspoon salt


Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1/4 cup full-fat Greek yogurt or sour cream
  • 3/4 cup sugar
  • 1 tablespoon vanilla
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips


Toppings

  • 1 cup coarsely chopped pecans, toasted
  • 1 11-oz bag caramel candy, unwrapped
  • 1 cup semi-sweet chocolate chips
  • 6 tablespoons milk, divided



Directions:

  • Preheat oven to 300 degrees.
  • Line a 13×9 pan with parchment paper, so that parchment extends over long side of pan.
  • In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
  • Bake crust for 20 minutes; while crust bakes, prepare filling.
  • Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
  • Beat in eggs, one at a time.
  • After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
  • Pour filling over chocolate chips and return to oven; bake for 50 minutes.
  • Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
  • When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
  • Toast pecans in oven for 10 minutes at 350 degrees.
  • Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
  • Microwave in 30 second intervals until caramels have melted and sauce is smooth.
  • Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
  • Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
  • Stir until smooth and drizzle over caramel-pecan topping.
  • Allow chocolate to set before serving.

Harvest Apple Cheesecake

13 Sep


Ingredients:

2 c. graham cracker crumbs

1/3 c. brown sugar, packed


1/2 c. butter, melted and divided


1 T. cinnamon


3 apples, cored, peeled and sliced into 12 rings


4 eggs, beaten


3/4 c. sugar


8-oz. container ricotta cheese


8-oz. pkg. cream cheese, softened


2 t. vanilla extract


8-oz. container whipping cream


Garnish: cinnamon



Directions:

Combine cracker crumbs, brown sugar, 1/4 cup butter and cinnamon. 
Press onto bottom and partway up sides of an ungreased 9″ springform pan. 
In a skillet, sauté apple slices on both sides in remaining butter. 
Arrange 6 apple slices on prepared crust. 
In a bowl, beat eggs, sugar, ricotta cheese, cream cheese and vanilla until smooth. 
Add whipping cream and blend well. 
Pour cheese mixture into pan. 
Arrange remaining apple slices on top and press apples slightly under the mixture. 
Sprinkle top with cinnamon. 
Bake at 450 degrees for 10 minutes, then reduce heat to 300 degrees and bake for 50 to 55 minutes. Cool and refrigerate overnight. 
Serves 8 to 12.

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Coconut Cloud Cake

4 Sep

This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven. 

Ingredients: 

 FOR THE CAKE

1 cup sifted cake flour
 1 1/2 cups superfine sugar
 14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
 1 1/2 teaspoons cream of tartar
 2 teaspoons vanilla extract 


FOR THE SEVEN-MINUTE FROSTING


3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
FOR THE TOPPING
3 to 4 cups flaked coconut 

Directions:

1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times. 

2. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry. 

3. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently. 

4. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch. 

5. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour. 

6. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes. 

7. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla. 

8. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake. 

9. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut. 

10. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately. 
 http://shine.yahoo.com/shine-food/light-fluffy-dessert-heaven-plate-195400446.html

Sopapilla Cheesecake

16 Aug


Ingredients:

2 cans crescent rolls
2 packages softened cream cheese
1 cup sugar
1 tsp vanilla
1/4 cup butter, melted
1Tbs cinnamon
1 Tbs sugar



Directions
1. Preheat oven to 350
2. Spread 1 can crescent rolls on bottom of greased 13×9 pan. 
3. Combine cream cheese, sugar, vanilla. 
4. Spread mixture over crescent rolls. 
5. Unroll and spread second can of crescent rolls over mixture. 
6. Spread 1/4 cup melted butter over top
7. Sprinkle with cinnamon and sugar to taste.
8. Bake at 350° for 20-30 minutes.

Too Much Chocolate Cake

14 Aug

Ingredients:

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
  
 
http://allrecipes.com/recipe/too-much-chocolate-cake/detail.aspx

Strawberries and Cream Cake

30 Aug

PREP TIME
15 Min

TOTAL TIME
1 Hr 35 Min

SERVINGS
15

Ingredients

  • 1box Betty Crocker® SuperMoist® white cake mix
  • 1 1/4 cups half-and-half
  • 1 tablespoon vegetable oil
  • 4 eggs
  • 1/2 cup strawberry syrup
  • 1 container (8 oz) frozen whipped topping, thawed
  • 3 cups fresh whole strawberries, sliced
  • 1/4 cup strawberry jam
  • 2 tablespoons sugar
  • Lime peel twists

Directions 


1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.

2. In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.

4. Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam and sugar. Top each serving with strawberry mixture; garnish with lime peel twist. Store covered cake and strawberry mixture separately in refrigerator.

http://www.bettycrocker.com/recipes/strawberries-n-cream-cake/1f5684ab-7bf4-42f7-9db5-0d94f170218b?sc=Birthday%20Cake%20Recipes&term=Birthday-Cakes&itemId=aad376c0-d7d5-44a6-b393-8669b73a3c37

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