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DESSERT OF THE MONTH 2008

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HOPE YOU ALL ENJOY THE MONTHLY DESSERTS! 

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2008

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2008

TOASTED PECAN WHITE FUDGE

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A saucepan and five easy ingredients are all that's needed to make a sweet and easy foolproof candy.

Prep Time:10 min
Start to Finish:4 hr 10 min
Makes:64 candies

 

1 1/2 bags (12-oz size each) white vanilla baking chips (3 cups)

2 cups miniature marshmallows or 16 large marshmallows, cut in half

1 cup (from 14-oz can) sweetened condensed milk (not evaporated milk)

1/2 teaspoon vanilla

1 cup pecan halves, toasted if desired

 


1. Butter bottom and sides of 9-inch square pan, or line with foil.

2. In 2-quart saucepan, heat baking chips, marshmallows and milk over medium heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth.

3. Stir in vanilla and pecans. Immediately pour into pan. Cover; refrigerate until firm, about 4 hours. Cut candy into 1-inch squares.

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2008

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Cinnamon-Oat Scones (Lighter Recipe)
 
Whip up homemade sugar-and-spice coffee-shop scones using just four ingredients.
 
Prep Time:10 min 
Start to Finish:45 min 
Makes:8 scones

1/2 cup fat-free (skim) milk
1 egg white
1 box (15.2 oz) Betty Crocker® cinnamon streusel muffin mix
1/2 cup plus 2 tablespoons quick-cooking oats

1. Heat oven to 350°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper. In large bowl, stir milk and egg white until blended. Stir in muffin mix and 1/2 cup oats (dough will be sticky).

2. On cookie sheet, shape dough into 8-inch round, about 1/2 inch thick, using floured fingers. Break up any lumps in streusel (from muffin mix); mix streusel and 2 tablespoons oats. Sprinkle streusel mixture over dough. Cut dough into 8 wedges; separate wedges slightly.

3. Bake 25 to 35 minutes or until golden brown. Serve warm.

High Altitude (3500-6500 ft): No change.
 

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2008

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Chai Latte Cupcakes

Take a taste adventure with a sweet new cupcake.
 
Prep Time:25 min 
Start to Finish:1 hr 50 min 
Makes:24 cupcakes
 
 
 
Cake

1 box Betty Crocker® SuperMoist® French vanilla cake mix
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container)

Frosting and Garnish

1 cup white vanilla baking chips
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
 Ground cinnamon, if desired

1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

4. In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted. If necessary, microwave 15 seconds longer. Stir until smooth; cool 5 minutes. Stir in frosting until well blended.

5. Immediately spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.

High Altitude (3500-6500 ft): Decrease water to 1 1/4 cups.

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2008

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Creamy Caramel-Peach Parfaits
 
It’s a peach of a dessert with only 4
ingredients! No baking or cooking makes it a
winner for a hot summer day.
 
Prep Time:15 min 
Start to Finish:15 min 
Makes:6 servings 
 
 2/3 cup caramel topping
1 container (8 ounces) frozen whipped topping,
thawed
5 soft molasses cookies, broken up
1 can (29 ounces) sliced peaches, drained and
cut into pieces
 Additional soft molasses cookies, crumbled, if
desired

1. Fold caramel topping into whipped topping in
small bowl. 
 
2. Layer broken cookies, topping mixture and
peaches in 6 parfait or other tall glasses.
Sprinkle with cookie crumbs. Serve immediately,
or refrigerate until serving.

 

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2008

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TRIFLE
 
INGREDIENTS:
1 cake mix
2 packets of custard or pudding mix (see note above)
2 bags, 1 lb. each, frozen fruit or equivalent sliced fresh fruit
1/3 C sugar (more or less to taste)
1 1/2 C heavy cream, whipped (or to save time, use whipped topping)
additional fresh fruit for garnish
1/3 C sherry or other liquor (optional)
 
Serves 10-12
 
Basic Instructions:
Prepare cake according to directions on package. Let cool completely.
 
Prepare custard or pudding mix according to package instructions. Let cool completely.
 
Mix fruit with sherry. If you don't want to use alcohol, use a little water or juice instead. You want the fruit to be sitting, but not swimming, in a bit of sweetened juice.
 
Some people like to really soak the cake in the alcohol, then add the fruit on top. I think this can tend to make the cake too soggy, so I prefer less.
 
Whip the cream.
 
To assemble:
Trifle is very forgiving, it takes no effort to make it looks great! If you don't have a trifle bowl, like the one in the photo, use any large glass bowl. It doesn't technically have to be glass, but it looks prettier if it is. You can also make individual servings by placing the layers in large wine goblets.
 
Cut the cakes into large chunks and cover the bottom of your dish with a layer of cake.
 
Top with a layer of prepared fruit, then a layer of custard.
 
Repeat the process until you are out of ingredients or the bowl is full.
 
Top with whipped cream and garnish with fresh fruit.
 
Chill until serving time.
 
To Serve:
Simply scoop out servings with a large spoon.
 
Trifle Tips & Variations:
While a sponge cake is traditional, when a white cake is called for I often like using Angel Food Cake, as it holds up to the fruit without getting soggy. The variations below are just to get you going. I know you'll come up with some of your own as well.
 
Low or No Fat Trifle -- You can make a virtually fat-free trifle by using angel food cake, fat free pudding and low or no fat whipped topping

Strawberry Shortcake Trifle -- Yellow or Angel Food Cake, Custard and Strawberries

Black Forest Trifle -- Chocolate Cake, Cherry Pie Filling and Custard

Chocolate Raspberry Trifle -- Chocolate Cake, Raspberries and Custard

Tropical Fruit Trifle -- Angel Food Cake, Mixed Pineapple, Mangos, Papayas, etc. and either Vanilla or Lemon Pudding, Sprinkle top with Toasted Coconut

Apples & Cream Trifle -- Yellow or Spice Cake, Apple Pie Filling and Custard

Peaches & Cream Trifle -- Angel Food Cake, Sliced Peaches, Optional Alcohol: Peach Schnapps or Brandy
Red, White & Blueberry Trifle (my favorite) -- Angel Food Cake, Mixed Strawberries, Raspberries and Blueberries, Custard

Raspberry Lemon Trifle -- Yellow or Lemon Cake, Lemon Pie Filling and Raspberries

Banana Cream Trifle -- White or Chocolate Cake, Sliced Bananas, Custard
 
 

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2008

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Fresh Fruit Tart

Serve up refreshing fresh fruit on a sweet and easy cookie base made from Betty Crocker® cake mix.
 
1 box Betty Crocker® SuperMoist® lemon cake mix
1/2 cup butter or margarine, softened
1 egg
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst or French vanilla yogurt
1 box (4-serving size) vanilla instant pudding and pie filling mix
3 cups sliced fruits, berries and/or mandarin orange segments
3 tablespoons apricot preserves
1 cup fresh raspberries

1. Heat oven to 375°F (350°F for dark or nonstick pan). Grease 12-inch pizza pan or bottom only of 13x9-inch pan with shortening or cooking spray.

2. In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press on bottom of pan.

3. Bake 14 to 18 minutes or until set. Cool completely, about 30 minutes.

4. In medium bowl, beat yogurt and pudding mix (dry) with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.

5. Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.

High Altitude (3500-6500 ft): Bake 16 to 18 minutes.

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2008

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Brownie 'n Berries Dessert Pizza
 
Want to wow a chocolate-craving crowd? Make a sweet dessert pizza topped with a creamy layer and tart berries.
 
 1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
 Water, vegetable oil and eggs called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening. 

2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan.

3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.

4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box. Use 14-inch pizza pan.

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2008

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Big-Batch Strawberry Shortcakes

Layered berries and whipped cream with melt-in-your-mouth shortcakes? Here's a recipe to use for serving a huge crowd.
 
30 cups (7 1/2 quarts) sliced fresh strawberries
3 3/4 cups sugar
1 box (5 lb) Original Bisquick® mix (18 2/3 cups)
5 cups milk
1 2/3 cups sugar
1 1/2 cups butter or margarine, melted
7 1/2 containers (8 oz each) frozen whipped topping, thawed

1. In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside.

2. Heat oven to 425°F. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13x9-inch pans.

3. Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping.
Drop Shortcakes: After stirring, drop dough by spoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown.

High Altitude (3500-6500 ft): Heat oven to 450°F. For Drop Shortcakes, flatten dough slightly before baking.

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2008

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THIS RECIPE COMES TO US FROM MR. FOOD (www.mrfood.com)

Double Chocolate Chewies
About 5 dozen
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3/4 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 cup all-purpose flour
3/4 cup cocoa
1 teaspoon baking powder
2 cups (12 ounces) semisweet chocolate chips
1 cup coarsely chopped pecans, toasted
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Preheat oven to 350°F.
Beat butter and sugar at medium speed of an electric beater until creamy. Add eggs and next 3 ingredients, beating until blended. Stir in chocolate chips and pecans. Drop mixture by heaping teaspoonfuls onto ungreased baking sheets.
Bake 9 to 10 minutes. (Tops will be soft.)
Cool cookies 1 minute on baking sheets then remove to wire racks to cool completely.
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NOTE: These gooey chocolate treats are perfect with a tall glass of cold milk. Don't overbake 'em unless you prefer a crisp cookie.

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2008

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PEANUTBUTTER COOKIE BARS
 
Great swirls of flavor! Here's a
frosted bar with a favorite
peanut butter and jam combo.
 
Cookie Base
1 pouch (1 lb 1.5 oz) Betty
Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1/2 cup peanut butter chips
 
Topping
1 container (1 lb) Betty Crocker®
Rich & Creamy vanilla frosting
1 tablespoon milk
1/4 cup creamy peanut butter
1/4 cup seedless raspberry or
strawberry jam
 
1. Heat oven to 350°F. Spray
bottom of 13x9-inch pan with
cooking spray.
 
2. In large bowl, stir all Cookie
Base ingredients until soft dough
forms. Press dough in bottom of
pan using floured fingers. Bake
15 to 18 minutes or until edges
are light golden brown. Cool
completely, about 30 minutes.
 
3. In small bowl, stir frosting,
milk and peanut butter until well
blended. Spread over base. Stir
jam; drop by teaspoonfuls over
frosting. Swirl jam for a marbled
design with tip of knife.
 
Refrigerate 20 minutes or until
set. For bars, cut into 9 rows by
4 rows.
 
High Altitude (3500-6500 ft): No
change.
 
Success
To swirl jam into frosting, use a
narrow knife, toothpick or small
metal spatula.
 
Substitution
Use crunchy peanut butter if you
prefer crunch.

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2008

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Pumpkin Angel Food Cake with
Ginger-Cream Filling
 
Angel food cake mixes with
pumpkin for a new flavor twist.
Layers of whipped cream make it a
dreamy dessert.
 
 
Cake
1 box Betty Crocker® white angel
food cake mix
1 tablespoon Gold Medal®
all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin (not
pumpkin pie mix)
1 cup cold water
 
Ginger-Cream Filling
1 pint (2 cups) whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped
crystallized ginger
 
1. Move oven rack to lowest
position; heat oven to 350°F. In
extra-large glass or metal bowl,
beat all cake ingredients with
electric mixer on low speed 30
seconds. Beat on medium speed 1
minute. Pour into ungreased
10-inch angel food (tube) cake
pan.
 
2. Bake 37 to 47 minutes or until
crust is dark golden brown and
cracks are dry. Immediately turn
pan upside down onto heatproof
funnel or glass bottle. Let hang
about 2 hours or until cake is
completely cool. Loosen cake from
side of pan with knife or long
metal spatula. Turn cake upside
down onto serving plate.
 
3. In chilled large bowl, beat
whipping cream and powdered sugar
with electric mixer on high speed
until stiff. Fold in ginger. Cut
cake horizontally in half to make
2 even layers. Spread half of the
filling on bottom layer; replace
top of cake. Spread remaining
filling on top of cake. Sprinkle
with additional pumpkin pie spice
if desired.
 
High Altitude (3500-6500 ft):
Bake 47 to 52 minutes.
 
Substitution
Don't have crystallized ginger?
Mix 1 teaspoon ground ginger with
the powdered sugar when making
the filling.
 
Success Hint
A serrated or electric knife will
help you cleanly cut the cake
into 2 layers. Use these knives
for slicing the cake as well.
 
Time-Saver
Save a step or two by just
cutting the cake into slices and
topping with the filling or
topping with frozen (thawed)
whipped topping and garnishing
with the chopped crystallized
ginger.

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2008

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Stuffed Stockings
 
You know you've been good if Santa fills your stocking with these delicious raspberry and chocolate-filled Christmas treats.
 
1 cup sugar
3/4 cup butter or margarine, softened
3/4 cup shortening
1 teaspoon grated orange peel
2 eggs
3 3/4 cups Gold Medal® all-purpose flour
3/4 cup miniature semisweet chocolate chips
1/2 cup raspberry jam
 Favorite frosting, if desired

1. Mix sugar, butter, shortening, orange peel and eggs in large bowl. Stir in flour. Divide dough into thirds. Cover and refrigerate at least 1 hour but no longer than 24 hours. 

2. Heat oven to 350ºF. Roll each third of dough into rectangle, 12x9 inches, on lightly floured surface. Cut each rectangle into twelve 3-inch squares. Mix chocolate chips and jam. Spread 1 teaspoon jam mixture down center of each square. Bring 2 opposite sides together over jam mixture; pinch to seal. Seal ends and roll gently into rope shape. Bend into a stocking shape. Place 2 inches apart on ungreased cookie sheet. 

3. Bake 15 to 20 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely. Decorate with frosting.

Did You Know... 
Why do some cookies contain both shortening and butter? Shortening--which maintains its texture over a wide temperature range--helps keep cookies from spreading too much during baking. Butter gives cookies that rich, yummy flavor.

Substitution 
Try strawberry jam instead of raspberry for another great taste in those filled holiday goodies.

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