Tag Archives: dessert

Italian Love Cake

Ingredients

1 (18.25 ounce) package chocolate cake mix
2 pints part-skim ricotta cheese
3/4 cup white sugar
1 teaspoon vanilla extract
4 eggs
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed

Directions

Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.

Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.

Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.

Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.
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Idaho Spudnuts


Makes 4 dozen

Ingredients

1 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm milk (110° to 115°)
1/2 cup canola oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7-1/2 cups all-purpose flour
Additional oil for deep-fat frying
4 cups confectioners’ sugar
1/3 cup water
1 teaspoon vanilla extract

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter.

In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown.

For glaze, in a large bowl, combine the confectioners’ sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.
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Gingerbread Cupcakes With Cinnamon Cream Cheese Frosting

Cupcake ingredients

1/2 C Granulated Sugar
1/2 C Butter softened
1/2 C Molasses
2 Eggs
2 C all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground all spice
3/4 cup water

Directions:

Heat oven to 375 degrees. Line regular cupcake tins with cupcake liners.

In a large bowl, beat egg, sugar, butter and molasses with hand mixer on medium speed. In a different bowl combine all the dry ingredients, including the spices.

Alternately add dry ingredients and water in 3 batches, ending with dry ingredients

Spoon a 1/4 cup into each cupcake cups

Bake 15-18 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pan to cooling racks

Cinnamon cream cheese frosting

1 Pkg ( 8 oz) cream cheese, soften
1/4 C butter, softened
2 tsp lemon juice
2 tsp ground cinnamon
1 tsp vanilla
4 C powdered sugar
1-2 tsp milk

Directions:

In a medium bowl beat cream cheese, butter, lemon juice, and vanilla until smooth. Slowly add in powdered sugar 1 cup at a time, on low speed until smooth. Beat in milk 1 tsp. at a time until spreadable.

Pipe or spread generously on top of each cupcake. Decorate with cranberries and mint
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Lemon Bars

Ingredients

Crust

1 3/4 cups flour
2/3 cups confectioners’ sugar (plus more for decoration)
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoon butter, slightly cooler than room temperature, cut into 1″ pieces

Filling

4 large eggs, lightly beaten
1 1/3 cups sugar
3 tablespoon flour
2 teaspoons grated lemon zest from 2 large lemons
3/4 cup lemon juice from 4 large lemons, strained
1/3 cup whole milk
1/8 teaspoon table salt

Directions

Preheat the oven to 350 F. Lightly butter a 13″x9″ baking dish and line with a sheet of parchment paper.

Pulse the flour, confectioners’ sugar, cornstarch, and salt in a food processor or blender. Add the butter and process to blend, 8 to 10 seconds. Pulse until the mixture is a pale yellow and resembles a coarse meal. Sprinkle the mixture into the lined pan, and press firmly with your fingers into an even 1/4″ layer over the entire bottom of the pan and about 1/2″ up the sides. Refrigerate for 30 minutes, then bake about 20 minutes.

While the crust is cooling and baking, whisk together the eggs, sugar and flour for the filling in a medium bowl, then stir in the lemon zest, juice, milk and salt to blend well.

When the crust is done baking,reduce the oven to 325F. Stir the filling mixture to reblend, then pour into the warm crust. Bake about 20 minutes, or until the filling feels firm when lightly touched (about 20 minutes).

Transfer the pan to a wire rack and let cool for 30 minutes. Lift the confection up by the parchment paper and transfer to a cutting board. Fold the paper down and cut into serving size bars.

Sift confectioners’ sugar over the bars for decoration.
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Homemade Peach Cobbler


Serves: 8

Ingredients

1 1/4 cup All-Purpose Flour
1 tbsp. Baking Powder
2 cups Sugar (divided)
1/4 tsp. Salt
1 cup Almond Milk
6 Peaches
1 cup Sugar
1/2 cup Water
1 1/2 tsp. Ground Cinnamon
1 stick Unsalted Butter
1 tbsp. Fresh Lemon Juice
1 tsp. Vanilla Flavoring

Instructions

Preheat oven to 350 degrees F.

You can remove outer skin of peaches by dropping in a pan of boiling water for 1 minute, and then transferring to a bowl of ice water until peach is cool. The skin peels off much easier. Remove seed pit and slice peaches.

Put 1 cup of sugar, 1/2 cup of water, and all peach slices into stovetop pan and bring to boil. Stir occasionally. Simmer for approximately 10 minutes. Add fresh squeezed lemon juice, vanilla, and cinnamon. Set off burner.

Mix 1 1/4 cup all-purpose flour, 1 tbsp. baking powder, 1 cup sugar, and 1/4 tsp. salt. Add 1 cup almond milk and mix everything together.

Melt butter and put in bottom of baking dish. Add flour mixture. Then add peach mixture, butter, batter and peaches. The batter will rise above the peaches while baking.

If you use 13 x 9 baking dish, bake 40-45 minutes. If you use individual serving size bakeware, bake at 350 degrees F for 25 minutes. Serve with vanilla ice cream if desired.
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Lemon Ricotta Cheesecake

Ingredients

Crust:

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest

Filling:

2 pounds fresh, whole-milk ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/8 teaspoon salt

Directions

In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9 1/2-in. spring-form pan. Bake at 325 F for 12-14 minutes or until lightly browned. Cool.

Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.

Stir in the eggs 1 at a time. Next add in the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.

Bake in the center of the oven for about 75 to 90 minutes at 300F, until the cake is a light golden color. When it’s ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.

Cool cake on a wire rack. Cover, and chill till serving time.
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Baked Pumpkin Doughnuts

Ingredients

Doughnuts:

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon kosher salt
One 15-ounce can pumpkin puree
1 1/2 cups sugar
1/3 cup vegetable oil
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs

Topping:

3/4 cup sugar
2 teaspoons ground cinnamon
3 tablespoons unsalted butter, melted

Directions

Special equipment: three 6-cup nonstick doughnut pans

For the doughnuts: Preheat the oven to 350 degrees F.

Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.

Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.

Add the flour mixture to the pumpkin mixture and beat until just combined.

Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.

Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.

For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

Tip: Make it easy! Transfer filling mixture to resealable food-storage plastic bag, and snip 1/2-inch corner from one end of bag. Squeeze filling into egg halves.
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