Category Archives: Desserts

Cakes, Desserts

Double Chocolate Coca Cola Cake

Double Chocolate Coca Cola Cake
 
Author:
Recipe type: Dessert
Cuisine: American
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Ingredients
  • 1 cup Coca Cola (real thing, not diet)
  • ½ cup oil
  • 1 stick butter
  • 3 Tablespoon cocoa
  • 2 cups sugar
  • 2 cups flour
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • Frosting:
  • 1 stick butter
  • 3 Tablespoon cocoa
  • 6 Tablesppon of cream or milk
  • 1 teaspoon vanilla extract
  • 3¾ cups confectioner's sugar
Instructions
  1. In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.
  2. Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy

 
Desserts

Spring Cheesecake

Spring Cheesecake
 
Author:
Recipe type: Dessert
Cuisine: American
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Ingredients
  • 3 - 8 oz containers of cream cheese, at room temperature (see note)
  • 3 eggs, at room temperature
  • 1 14 oz can sweetened condensed milk
  • 1½ TBSPs vanilla
  • 2 tsps almond extract
  • ½ cup of rainbow sprinkles
Instructions
  1. Preheat your oven to 375 degrees.
  2. With your mixer on low and with the paddle attachment, beat together the cream cheese until smooth. Then beat in the sweetened condensed milk, vanilla, and almond extract. Finally, beat in the eggs. Continue mixing until you can no longer see the yolks and the eggs are fully incorporated. The batter may have a few lumps left at the end, but that's okay.
  3. Slowly mix in all the sprinkles with a spoon.
  4. Pour the batter into a 9 inch spring form pan and bake for 40 minutes. Turn the oven off and let the cheesecake sit for an additional half hour.
  5. Remove from the oven and at least four hours in the refrigerator.

 
Desserts

Kela Toffee

Kela Toffee
 
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Ingredients
  • 1 cup mashed ripe bananas
  • 1 cup sugar
  • 2 teaspoons ghee
Instructions
  1. Combine all ingredients and cook over low heat, stirring constantly.
  2. When small balls start to form, remove from heat.
  3. Spread into a greased cookie sheet.
  4. Cut into shapes while still hot
  5. Cool and store.
Desserts, Uncategorized

Coffee Squares

Coffee Squares
 
Author:
Cook time:
Total time:
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Ingredients
  • ½ cup oil
  • 2 cups brown sugar
  • 2 eggs
  • 3 cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 cup black coffee
  • 12 ounces chocolate chips
Instructions
  1. Combine oil, sugar and eggs, mixing well
  2. Combine dry ingredients and add to the first mixture, blending well
  3. Add vanilla and coffee, mixing well
  4. Stir in the chips, blending well
  5. Spread on a large greased cookie sheet
  6. Preheat oven to 350F
  7. Bake for 15 minutes.
  8. Cool, cut and serve.
Cupcakes

Smore Cupcakes

Smore Cupcakes
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
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Ingredients
  • 7 whole graham crackers, finely crushed
  • ¼ cup powdered sugar
  • 6 tbsp butter, melted
  • 4 bars milk chocolate candy
  • 12 large marshmallows
Instructions
  1. Preheat oven to 350.
  2. Place graham crackers into food processor and finely crush into crumbs.
  3. Combine graham cracker crumbs, powdered sugar and butter in small bowl.
  4. Place small scoop of crumb mixture in each cup of muffin pan.
  5. Press crumbs to cover the bottom.
  6. Bake 4-5 minutes or until edges lightly browned.
  7. Remove pan from oven; place 1 chocolate rectangle into each cup.
  8. Cut marshmallows in half. Place 3 marshmallow halves in each cup cake section.
  9. Return to oven 1-2 minutes or until marshmallows are just slightly softened.
  10. Remove from oven; cool 15 minutes.
  11. Carefully remove cups from pan.
  12. Baked Smores
  13. >>Try not to eat them all at once 😉

 
Desserts, Staff Favorites

Fruit Custard Tart

Fruit Custard Tart
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
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Ingredients
  • **Sweet Pastry Crust**
  • 1½ cups all purpose flour
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • ¼ cup sugar
  • 1 large egg, lightly beaten
  • **Pastry Cream**
  • 1¼ cups milk
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • ¼ cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • ½ tablespoon liqueur(Grand Marnier, Brandy, Kirsch) (optional)
  • **Topping**
  • 3 cups fresh mixed berries (raspberries, blackberries,strawberries, blueberries) or other fruit of your liking (kiwifruit, bananas, plums, pineapple, or melon)
  • **Apricot Glaze** (optional)
  • ½ cup apricot jam or preserves
  • 1 tablespoon water
Instructions
  1. **Sweet Pastry Crust**
  2. Mix together flour and salt, set aside.
  3. Mix butter and sugar together until light and fluffy.
  4. Beat eggs and add to butter mixture and mix well.
  5. Add flour mixture and mix until it forms a ball.
  6. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm.
  7. Grease tart or pie pan.
  8. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
  9. Preheat oven to 400° F
  10. Lightly prick bottom of pastry crust with the tines of a fork or tooth pick.
  11. Cook crust in center of oven on a larger baking pan and bake crust for 5 minutes.
  12. Reduce oven temperature to 350° F and bake for additional 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling.
  13. **Pastry Cream**
  14. In a medium sauce pan, mix the sugar and egg yolks together.
  15. Add flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.
  16. Add milk and vanilla and just to boiling (just until milk starts to foam up.)
  17. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
  18. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using).
  19. Stir in vanilla extract.
  20. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
  21. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.
  22. **Apricot Glaze**
  23. Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
  24. **Assemble Tart**
  25. To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.
  26. Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.
  27. Fruit Custard Tart Photo

 
Desserts, Rice

Club Night Rice Pudding

Club Night Rice Pudding
 
Author:
Recipe type: Main
Cuisine: American
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Ingredients
  • 1 quart whole milk
  • 1 pint heavy cream
  • ½ tsp salt
  • 1 whole vanilla bean
  • 1 cup white sugar
  • ¾ cup long grain white rice
  • 1 large egg yolk, whisked
  • 1½ cup whipped cream topping
Instructions
  1. Combine the milk, heavy cream, salt, whole vanilla bean and ¾ cup of the sugar into a saucepan; over medium heat. Bring just to a gentle boil stirring frequently. Continue stirring while you add the rice; turn heat to very low.
  2. Cover the saucepan and simmer for 20 to 30 minutes, just until rice is cooked (it should be soft but not mushy).
  3. Remove the saucepan from burner and let cool at room temperature for a few minutes.
  4. Remove the vanilla bean, then start stirring the mixture gently while you add the remaining ¼ cup of sugar, stirring until the sugar dissolves.
  5. Ladle about a cup of rice mixture into a separate bowl and stir until room temperature, then, while stirring, add the egg yolk, combining it well, then add back into the saucepan with the rest of the rice mixture and stir to combine well; let entire mixture cool to room temperature.
  6. Add most of the whipped cream topping to the saucepan (reserve about ⅛ of a cup) and stir to combine, then pour mixture into a broiler-proof shallow dish and spread the remaining whipped cream topping evenly over the top of the mixture.
  7. Heat the broiler.
  8. Put dish under the broiler and cook just long enough for the top to get golden brown.
  9. Remove and refrigerate (uncovered) until chilled.

 
Pies, Staff Favorites

Chocolate Mint Pie

Chocolate Mint Pie
 
Author:
Recipe type: Dessert
Cuisine: American
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Ingredients
  • 1 cup Semi-Sweet Chocolate Mini Morsels
  • 1 - 12 oz can Evaporated Milk
  • 1 tablespoon butter
  • 1 9-inch chocolate crumb crust
  • 1 - 3.4 oz package vanilla instant pudding
  • ⅓ cup water
  • 1 teaspoon peppermint extract
  • 4 drops green food coloring
  • 1 - 8 oz frozen whipped topping, thawed
  • Additional Semi-Sweet Chocolate Mini Morsels (garish)
Instructions
  1. Melt 1 cup morsels and ⅓ cup evaporated milk in double boiler over medium heat.
  2. Stir in butter; then pour into crust.
  3. Refrigerate for 20 minutes,
  4. Mix remaining evaporated milk, pudding mix, water, peppermint extract and food coloring.
  5. Stir in 2 cups whipped topping.
  6. Spoon over chocolate layer.
  7. Refrigerate for 2 hours.
  8. Sprinkle with additional Semi-Sweet Chocolate Mini Morsels as garish.

 
Cookies, Staff Favorites

Snickerdoodles

Snickerdoodles
 
Author:
Recipe type: Dessert
Cuisine: American
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Ingredients
  • 1 cup shortening or butter
  • 1½ cups white sugar
  • 2 eggs
  • 2¾ cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • **Cinnamon Sugar**
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon
Instructions
  1. Preheat oven to 400°F
  2. Mix together shortening, and sugar until smooth.
  3. Add in eggs and vanilla, mix well.
  4. Combine all dry ingredients.
  5. Mix all ingredients together, except Cinnamon Sugar ingredients.
  6. Make cinnamon sugar.
  7. Roll out balls of dough, approximately 2 inch size and roll in cinnamon sugar.
  8. Place on well grease cooking sheet.
  9. Bake for 8 to 10 minutes.