NANCY'S RECIPES 2
Have you tried freezing your fruit cocktail like a popsicle? You mix the fruit, juice and all, with a little lemon juice and even some clear soda to stretch the liquid. You put this into paper cups with a plastic spoon as the stick. Put a bunch of these on a flat pan and put into freezer until frozen. Take out and tear off the paper. You can add banana pieces to up the fruit content.
IMPOSSIBLE BROWNIE DESSERT
3 eggs
dash of salt
2 tsp. vanilla extract
1/2 cup Bisquick baking mix
2 tbsp. soft butter
3/4 cup sugar
4 level tbsp. baking cocoa
1/2 cup flaked coconut
1-1/4 cups milk
Mix all ingredients for one minute at medium speed in a blender, or can beat in a bowl with an electric mixer for one minute. Pour into a greased 9 inch pie plate. Bake at 350º for 30 to 35 minutes, or until
top is firm. Serve warm or cold with whipped cream, if desired. A cake-like crust forms on the top and bottom and a luscious chocolate custard in between.
SUMMER SQUASH PIE
Any Pie Crust Recipe or use frozen
1/2 C Sugar
1/2 Stick melted butter
3 Eggs
1 C grated raw yellow squash (skin, seeds & all)
1 Rounded T flour
1 t lemon extract
1 t coconut extract
combine all ingredients and pour into unbaked pie shell. Bake in 350F oven 30-35 mins or until crust is golden brown.
CHOCOLATE COVERED CHERRY CAKE
1 package devil’s food cake mix
1 can (21 ounces) cherry pie filling
2 large eggs
1 teaspoon pure almond extract
Place rack in center of the oven and preheat to 350 degrees. Lightly mist a 13- by 9- inch baking pan with vegetable oil spray. Set pan aside.
Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat 2 minutes more. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with a spatula. Place the pan in the oven.
Bake the cake for 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack to cool.
Delicious served with an easy chocolate glaze.
PEANUT BUTTER & CHOCOLATE CAKE W/PB C GANACHE
1 box (18.25 ounces) devil's food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
Good pinch of salt
2 cups mini Reese peanut butter cups, chopped, plus 1 1/2 cups more for garnish (about 2 - 12oz. bags)
GANACHE
12 ounces dark chocolate, chopped
1 cup heavy cream
3/4 cup creamy peanut butter
4 TB of confectioners sugar
Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.
In a large bowl, beat cake mix, eggs, buttermilk, vegetable oil and salt on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.
To make the PB ganache place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and confectioners sugar, whisking all till nice and smooth.
To frost the cake, you can first trim the tops of you cakes (with a serrated knife) first to make them flat.
Put one cake layer on cooling rack and place on a baking sheet. Pour some ganache on top; spread evenly with a spatula. Then place remaining cake layer, and pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula (see Note below).
Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with the chopped Reese's PB Cups.
Note:
I saved a bit of the ganache to put on the cake just before adding the chopped Reese's PB Cups to act as a glue, making sure everything adhered correctly, then chilled it again to let it set. So basically, frost the cake, then chill, then add a thin layer of ganache again, add the garnish, then chill again.
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