DESSERTS 13
SWEDISH NUT CAKE
Note: This cake does not contain any shortening
or liquid.
1 (20 oz.) can crushed pineapple, undrained
2 c. sugar
2 c. flour
2 eggs
1 tsp. soda
1/2 c. nuts
1 tsp. vanilla
TOPPING
You can use either frosting
1/2 stick Margarine, softened
1 8 oz. pkg. Cream Cheese, softened
1 Cup Brown Sugar
1 c Chopped Nuts for Topping
OR
1 stick butter
8 oz. cream cheese
1 3/4 c. powdered sugar
1 c. chopped nuts
1 tsp. vanilla
Mix well. Bake in 9 x 13 inch pan for 30 to 40 minutes at 350.
TOPPING: Cream butter and cream cheese. Add powdered sugar,
stir in nuts and vanilla. Will keep in refrigerator for several days
or freezes well.
SWEDISH NUT CAKE
Note: This cake does not contain any shortening or liquid.
2 cups self-rising flour
2 cups sugar
2 eggs
2/3 cups of chopped pecans
1 large can crushed pineapple, undrained
1 tsp vanilla
1 tsp baking soda
Mix all the ingredients in a bowl with a spoon (do NOT use
mixer), pour into three 9-inch cake pans. Bake at 350° until top
springs back when lightly touched. Ice with your favorite cream
cheese frosting.
RUM RICOTTA CAKE
1 large store-bought angel food cake
1 cup white grape juice
1 box sugar-free peach flavored gelatin dessert
1 (16-ounce) bag frozen peaches, drained
1 (15-ounce) low-fat ricotta cheese
1 (12-ounce) non-dairy whipped topping
2 tablespoons rum extract
5 slices peaches (from bag of frozen peaches),
Invert cake onto serving plate. Cut 1-inch off across the top of
cake. Set aside. With a serrated knife, hollow out center of cake
leaving a 1-inch border. In the meantime, warm the grape juice in the
microwave for 1 minute. Pour over gelatin mix and combine with juice
as you would water. Mix thoroughly and add in peaches and ricotta
cheese. Chill in refrigerator for about 30 minutes. In a separate
bowl, combine non-dairy topping with rum extract and whisk
thoroughly. Fill the center of cake with peach ricotta gelatin mix.
Return top of cake. Frost cake on top and sides with non-dairy
topping and rum extract mixture, completely coating cake. Chill for 1
hour before serving. Garnish with peach slices.
BLACK FOREST TORTE
1 package SuperMoist chocolate fudge cake mix
3 cups 99% Fat Free vanilla yogurt
1 package (4-serving size) chocolate fudge instant pudding mix,
1 can (16 1/2 ounces) pitted dark sweet cherries in heavy syrup,
drained and syrup reserved
1 container (8 ounces) fat-free Cool Whip, thawed
Shaved chocolate, if desired
Heat oven to 350°F. Make cake as directed on package for 13x9-inch
cake. Cool completely. Cut into 1-inch cubes; set aside.
Beat yogurt, dry pudding mix and reserved cherry syrup in bowl about
1 minute or until smooth. Layer half of the cake cubes, half of the
yogurt mixture and one-third of the cherries in 2-quart glass serving
bowl or trifle bowl; repeat. Top with whipped topping; garnish with
shaved chocolate and remaining cherries.
Cover and refrigerate 2 hours before serving. Store covered in
refrigerator.
EASY TRIFLE
Use 1 1/4 cups cold milk,
1 cup thawed Cool Whip,
and mix and match the recipe from the following:
Use Instant Puddings. Can use Sugar Free
CHOCOLATE pudding
4 cups lb. Cake cubes, 1 in.
1 can cherry pie filling
VANILLA pudding
4 c. angel cake cubes
1 1/4 c. strawberries
BUTTERSCOTCH
4 c. crushed Nutter Butter cookies
1 1/2 c. chopped apples or bananas
CHEESECAKE pudding
4 c. brownie cubes (1 in.)
1 1/2 c. raspberries
three simple steps:
Beat 1 pkg. (4 serving size) instant pudding and pie filling
and milk in medium bowl with wire whisk for 2 min. Stir in cool whip
topping.
Layer 1/2 each of the cake/cookies, fruit, pudding in 4 qt. Serving
bowl. Repeat layers. Garnish with additional whipped topping, if
desired.
Refrigerate until ready to serve.
PUMPKIN GINGERBREAD TRIFLE
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions;
cool completely, prepare pudding and set
aside to cool. Stir the pumpkin pie filling, sugar, and
cardamom into the pudding. Crumble 1 batch of gingerbread
into the bottom of a large, pretty bowl. Pour 1/2 of the
pudding mixture over the gingerbread, then add a layer of
whipped topping. Repeat with the remaining gingerbread,
pudding, and whipped topping. Sprinkle of the top with
crushed gingersnaps, if desired. Refrigerate overnight.
Trifle can be layered in a punch bowl.
BLACK MAGIC CAKE
made with Milky Way Bars
1 cup butter or margarine, cut up
3/4 cup chocolate syrup
8 chocolate-covered caramel-and-nougat bars (2.05 ounces each), cut
up
2 cups sugar
1 cup buttermilk
1 teaspoon vanilla
4 large eggs, lightly beaten
2 1/2 cups flour
3/4 cup unsweetened cocoa
3/4 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 325. Grease 12-cup Bundt pan. In microwave-safe bowl,
combine butter, syrup, and nougat bars. Heat 5 to 5 1/2 minutes on
Medium (50% power), whisking once. Whisk until smooth.
Whisk in sugar, then buttermilk, vanilla, and eggs. Stir in flour,
cocoa, salt, and baking soda.
Pour batter into pan. Bake 1 hour 30 to 40 minutes or until toothpick
inserted in center comes out almost clean. Cool in pan on wire rack
10 minutes. Loosen cake from pan; invert onto rack to cool.
ITALIAN EASTER PIE
3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted
Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and
ricotta in a food processor until smooth. Stir in the rice and pine
nuts. Set the ricotta mixture aside.
Preheat the oven to 375.
Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the
bottom and up the sides of the dish, allowing the phyllo to hang over
the sides. Brush the phyllo with the melted butter. Top with a second
sheet of phyllo dough, laying it in the opposite direction as the
first phyllo sheet. Continue layering the remaining sheets of phyllo
sheets, alternating after each layer and buttering each sheet. Spoon
the ricotta mixture into the dish. Fold the overhanging phyllo dough
over the top of the filling to enclose it completely. Brush
completely with melted butter.
Bake until the phyllo is golden brown and the filling is set, about
35 minutes. Transfer the pan to a rack and cool completely. Sift
powdered sugar over the pie and serve.
SUMMERTIME TRIFLE
Instead of 310 calories and 12 grams of fat per 3/4 cup serving, you get 110 calories. This dessert is fat-free, so enjoy!
2 c. sliced strawberries
1/2 c. water
1/4 c. sugar
1 tbsp. cornstarch
1/4 c. water
2 large bananas, sliced
1 - 2 tbsp. lemon juice
1 (15-ounce) can peaches in their own juice, drained
1 (12- 14-ounce) prepared angel food cake
1 (12-ounce) carton fat-free whipped topping
Combine strawberries, 1/3 cup of water and sugar in a medium saucepan. Stir well and heat berries over medium heat for about four minutes. Combine cornstarch with 1/4 cup cold water. Stir until cornstarch dissolves. Add cornstarch to strawberry mixture and stir. Continue to heat until the mixture begins to boil and thicken, about three minutes. Remove from heat and allow mixture to cool to room temperature. Cut banana slices into fourths. Sprinkle with lemon juice to prevent browning. Cut peach slices into bite-size pieces. Combine bananas and peaches with strawberries.
Tear angel food cake into 1-inch pieces. Line the bottom of a large salad bowl or trifle dish with one-third of the angel food cake. Top with one-third of the fruit mixture in a layer, including the juice from the strawberry mixture, followed by one-third of the whipped topping in a layer. Repeat the layers twice, ending with whipped topping. Garnish with fresh strawberries. Refrigerate a few hours before serving. Makes 20 servings.
CHOCOLATE BANANA BERRY TRIFLE
1 package (20 to 23 ounces) brownie mix
2 cups cold milk or half-and-half
1 package (4-serving size) chocolate flavor instant pudding & pie filling
1 tub (8 ounces) frozen whipped topping, thawed, divided
2 bananas, sliced
2 cups strawberries, sliced
4 packages (1.4 ounces each) chocolate-covered English toffee bars, chopped
Prepare and bake brownie mix as directed on package. Cool completely in pan on wire rack. Cut into 1/2-inch squares. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in 2 cups of the whipped topping. Refrigerate 1 hour.
Layer 1/2 of the brownies, bananas, strawberries, chopped candy bars and pudding mixture in 4-quart serving bowl. Repeat layers. Top with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Garnish with additional chopped candy bars, if desired. Makes 16 servings.
LEMONADE STAND PIE
1 can (6 ounces) frozen lemonade or pink lemonade concentrate, partially thawed
1 pint vanilla ice cream (2 cups), softened
1 tub (8 ounces) Cool Whip whipped topping, thawed
1 prepared graham cracker crumb crust (6 ounces)
Beat concentrate in large bowl with electric mixer on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended. Gently stir in whipped topping until smooth. Freeze until mixture will mound, if necessary. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with additional whipped topping, lemon slices and fresh mint leaves, if desired. Store leftover pie in freezer. Makes 8 servings.
TRIFLE FRUIT SALAD
SALAD:
1 pint (2 cups) fresh blueberries
1 pint (2 cups) fresh strawberries, sliced
2 cups seedless green grapes
2 cups fresh pineapple chunks
TOPPING:
1-1/4 cups milk
1/2 cup sour cream
1 pkg. (4-serving size) instant banana cream pudding and pie filling mix
1 (8-oz.) can crushed pineapple, undrained
In trifle bowl or large glass serving bowl, layer fruits. In medium bowl, combine milk and sour cream; blend well. Add pudding mix; beat until well blended, about 2 minutes. Stir in crushed pineapple. Spoon pudding mixture over fruit to within one inch of edge. Cover; refrigerate several hours to blend flavors. Garnish as desired. Makes 12 (3/4-cup) servings
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