Other Desserts

[Apple]

Moonbeam's White Chocolate Dessert Cups with Raspberry Fool


DESSERT CUPS
- 10 oz vanilla flavored candy coating, cut into pieces (like Candy Quick in the baking aisle)
- 8 small round balloons, washed and dried
- 8 spring clips or twist ties

RASPBERRY FOOL
- 3 cups chopped fresh raspberries (others would work as well, I think)
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup whipping cream, whipped

1. In small saucepan, melt candy coating over low heat, stirring constantly. Pour onto 12 inch square of foil. Cool until lukewarm, but still melted (necessary to keep balloon from bursting).

2. Meanwhile, inflate washed and dried balloons to 3 1/2 inches, and seal with spring clip or twist tie. Do not tie into knot!

3. Roll bottom of each balloon in candy coating, rocking back and forth across bottom and 1/3 up the sides to form bottom and sides of cup. Stand each coated balloon on foil lined cookie sheet. Refrigerate about 10 min or until cooled. ** for this step, I melted the chocolate in the microwave instead, and just dipped the balloons in the bowl after it had cooled some. Then, after they hardened, I drizzled milk chocolate across the shells as shown in the picture.

4. Place half the chopped raspberries in food processor or blender and process until smooth.

5. In small saucepan, combine sugar and cornstarch. Mix well. Add raspberry puree. Bring to a boil over medium heat, stirring constantly until thickened. Boil 1 minute. Add remaining chopped raspberries, and mix well. Refrigerate about 1 hour or until thoroughly chilled. (Mixture can be cooled quickly by placing bowl in a larger bowl or pan filled with ice water.)

6. To remove balloons from candy coating cups, hold opening of one balloon with one hand and remove clip or tie, slowly letting air out. Carefully remove balloon. Repeat with remaining balloons.

7. Just before serving, gently fold whipped cream into chilled raspberry mixture. To serve, plac cups on individual serving plates; spoon raspberry mixture into cups.

[comokate]

Ingredients:
· 9 ounces cream cheese
· 1 cup butter
· 3 egg yolks
· 1 teaspoon vanilla extract
· 2 1/2 cups all-purpose flour
· 1 pinch salt
· 1/2 teaspoon baking powder
· 3 egg whites
· 8 ounces ground walnuts
· 1 cup white sugar
· 1/3 cup confectioners' sugar

Directions
1. Cream butter and cream cheese together in a medium sized bowl. Stir in the egg yolks and vanilla. In another bowl, stir together the flour and baking powder. Add the dry flour mixture a little at a time into the soft mix. Divide dough into 5 parts, wrap in plastic, and refrigerate overnight.
2. in a medium bowl, beat egg whites to soft peaks, add sugar a little at a time while continuing to beat until stiff peaks form. Fold in ground walnuts, and set aside. On a lightly floured surface, roll the dough out to about 1/4 to 1/8 inch thickness. Cut into 3 inch squares, place 1/2 teaspoon of filling in the center of each square and roll up from corner to corner. Place on cookie sheets and refrigerate until slightly stiff.
3. Preheat the oven to 350 degrees Bake cookies for 10 to 12 minutes, until lightly browned. Roll in confectioners' sugar when cool. Enjoy !
( you can also substitute almond paste or poppy seed filling in place of the ground walnuts)

[Deleted]

Rose's Triple Chocolate Brownies

1/2 cup (1 stick) butter, melted
1 cup sugar
1/4 cup chocolate syrup (optional)
2 eggs
1 tsp vanilla
1/2 cup all-purpose flour
1/3 cup cocoa
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips (optional)
1/2 cup nuts (optional)

Preheat oven to 350.

Stir together butter, sugar, vanilla & chocolate syrup. Add eggs - stir only enough to break the yolks and partially incorporate into butter mixture. Add remaining ingredients (I usually sift the dry ingredients) and stir just until incorporated, pour into 8 or 9 inch square pan. Bake at 350 for 30-40 minutes until desired doneness.

Allow to cool for at least a few minutes before devouring... Enjoy!

[Anne_in_VA]

My mom used to make this a lot and I loved it as a kid - it's still one of my favorites served with vanilla bean ice cream.

Apple Crisp

Heat oven to 350°

4 cups peeled and thinly sliced tart apples (Granny Smith or similar)
½ cup water

Combine the apple slices and the water and place in a baking dish or casserole dish.

Topping

¾ cup flour
1 cup sugar (can use brown sugar or ½ of each if desired)
1 teaspoon cinnamon
½ cup butter (softened at room temperature)
1/8 teaspoon salt

Combine all of the topping ingredients and mix well. Spoon in an even layer over the apples and bake for 30 minutes or until the apples are soft and the topping is browned.

[Anne_in_VA]

Another of mom's recipes.

Blueberry Buckle – makes 6 servings

2 cups milk
1 cup sugar
4 Tablespoons butter (softened)
2 cups bread crumbs (from soft bread)
2 eggs
pinch salt (or 1/8 tsp)
½ teaspoon cinnamon
1 teaspoon lemon juice
1 cup blueberries or huckleberries

Preheat the oven to 350°

Using soft sandwich bread, crumble the bread into a large bowl to make breadcrumbs.
Heat the milk, butter, and sugar together over medium heat until the sugar is dissolved and the butter is melted. Pour the milk mixture over the breadcrumbs and let stand for 30 minutes. Add salt, cinnamon and lemon juice to the eggs in a bowl and beat until light and fluffy. Stir in the berries then fold in the bread crumbs. Pour mixture into a greased 1-1/2 quart baking dish. Bake for 40 minutes or until set. Remove from oven and let cool. Serve warm with whipped cream or ice cream.

[Anne_in_VA]

This recipe makes cake-like brownies. I have tried making the fudgy kind with this recipe but they never turn out quite right.

Mom’s Best Brownies – makes 9 cake like brownies

1 cup sugar
½ cup shortening (Crisco)
2 eggs
2 squares baking chocolate (melted)
1 teaspoon vanilla
¼ cut milk
1 cup flour
2/3 to 1 cup nuts (walnuts) chopped
pinch salt

Preheat oven to 350°. Grease the interior of an 8” square pan with shortening, then dust the inside of the pan a little flour.

Cream (beat) the sugar and shortening together until light and fluffy. Add in the eggs, chocolate, vanilla, and milk, beating well after each addition.

Mix the nuts, flour and salt together and add to the sugar mixture. Beat for 3 minutes by hand or with an electric mixer for 2 minutes at high speed, being sure to scrape down the sides of the bowl several times.

Spread batter in the pan and bake for approximately 30 minutes or until a toothpick can be stuck in the middle and pulled out with no crumbs on it. When cool, cut into 9 squares and serve.

[Anne_in_VA]

My family loved this on weekend mornings with breakfast. Heck, we'd eat it instead of breakfast. I've also seen it with raisins added.

Monkey Bread

3 cans of buttermilk biscuits
1 cup sugar
1 stick of butter or margarine
1-1/2 teaspoon cinnamon
1-1/2 teaspoon vanilla
1 cup chopped pecans

Preheat oven to 350°

Grease a bundt or tube cake pan and set it aside. Combine the sugar and cinnamon in a paper or plastic bag (baggie type).

Sprinkle 1/3 of the sugar mixture in the bottom of the greased pan and add ¼ of the chopped nuts on top of the sugar.

Remove the biscuits from the cans and cut each one in half or in quarters (your preference). Put the biscuit pieces in the bag with the sugar and shake until all are well coated with the cinnamon sugar (I do it in batches so they don’t stick together).

Place some of the biscuit pieces in a layer in the greased pan, then add another ¼ of the nuts. Continue to add biscuits and nuts in layers until all are used, then sprinkle any leftover sugar mixture over the top.

Melt the butter and vanilla in a small pan (or use a glass bowl in the microwave) and pour it over the biscuits.

Bake for approximately 30 minutes or until the top of the biscuits are dark golden brown.

Remove from the oven and invert onto a large plate immediately.

Serve warm

[Anne_in_VA]

Spydah posted the following recipe somewhere (don't remember where) and these are really good.

Sticky Buns #2 (Spydah a@ MSN)

Make-Ahead Ooey-Gooey Sticky Buns

1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon granulated sugar
1/4 cup warm water (105 to 115)
4 cups all-purpose flour, divided
1/4 cup granulated sugar
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup evaporated skim milk, divided
1/4 cup water
1 large egg, lightly beaten
Cooking spray
1 1/4 cups packed dark brown sugar, divided
1/3 cup dark corn syrup
2 tablespoons stick margarine or butter
3/4 cup chopped pecans
1 tablespoon ground cinnamon

Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Place 3 3/4 cups flour, 1/4 cup granulated sugar,
nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup milk, 1/4 cup water, and
egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough
forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead until smooth
and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from
sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place
(85), free from drafts, 45 minutes or until doubled in size. Combine 1/3 cup milk, 1 cup brown sugar, corn syrup,
and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans evenly
between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.

Punch dough down; let rest 5 minutes. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire
surface of dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a smallbowl; sprinkle
evenly over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of
roll). Cut roll into 24 (1-inch) slices, using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover
with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hours or until doubled in size.

Preheat oven to 375. Bake rolls at 375 for 23 minutes. Run a knife around outside edges of pans. Place a plate upside down on top of pan; invert onto plate.

Mixer Variation: Combine yeast mixture, 3 cups flour, granulated sugar, nutmeg, and salt in a bowl. Add 2/3
cup milk, 1/4 cup water, and egg. Beat at medium speed of a mixer until blended. Turn dough out onto a lightly
floured surface; knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at
a time, to prevent dough from sticking to hands. Proceed to step 2.

Yield: 2 dozen (serving size: 1 bun)

CALORIES 188(19% from fat); FAT 4g (sat 0.5g,mono 2.1g,poly 1g); PROTEIN 3.7g; CHOLESTEROL 10mg; CALCIUM
51mg; SODIUM 110mg; FIBER 1g; IRON 1.5mg; CARBOHYDRATE 35.1g
Cooking Light, DECEMBER 1998

To Make Icing: 2cups confectionary sugar and two tablespoons milk. Mix. Add more milk to get
desired consistency.

[Anne_in_VA]

I got this recipe at a Weight Watcher's meeting. It's delish!

STRAWBERRY TRIFLE


1 Angel Food Cake
3 - 8oz. Containers of non-fat Strawberry Yogurt
1 - 12oz pkg lite Cool Whip
1 - 10oz pkg frozen strawberries (thaw, drain, reserve juice)
Fresh strawberries and kiwi fruit or blueberries

1. Tear angel food cake into bite size pieces.
2. Layer ½ of cake in bottom of trifle bowl and sprinkle with some of
the strawberry juice.
3. Mix yogurt, thawed/drained strawberries and 2/3rds of the
Cool Whip together.
4. Top cake with ½ of the mixture.
5. Layer sliced fresh strawberries and kiwi fruit or blueberries.
6. Repeat steps 2 and 4.
7. Top with remaining cool whip and fresh strawberries and kiwi fruit or blueberries.

[Anne_in_VA]

Tiramisu is one of my very favorite desserts and I got this recipe from some website - I'm not sure which one.

TIRAMISU
• 5 egg yolks
• 1/4 cup white sugar
• 1/2 cup Marsala wine
• 1 cup heavy cream, chilled
• 2 tablespoons white sugar
• 1 pound mascarpone cheese
• 2 cups strong brewed coffee, at room temperature
• 2 tablespoons white sugar
• 1/2 cup brandy
• 1 tablespoon vanilla extract
• 48 ladyfinger cookies (soft ones found in the grocery store – not hard ones)
• 3 tablespoons unsweetened cocoa powder
1. To make zabaglione: In the top of a double boiler, beat yolks and 1/4 cup sugar until smooth and pale yellow. Place over simmering water and gradually beat in Marsala wine. Continue to beat over simmering water until soft mounds form, approximately 5 to 10 minutes. Transfer to a cool bowl, cover and refrigerate for 30 minutes.
2. Using an electric mixer, whip heavy cream with 2 tablespoons sugar until soft peaks form. Fold in mascarpone cheese and zabaglione. Cover and refrigerate for 1 hour.
3. In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla and stir until sugar has dissolved. Arrange 16 ladyfingers in the bottom of a 9x13 inch glass dish. Spoon about 1 tablespoon of coffee mixture over each cookie. Ladyfingers should be soaked, but not crumbling. Spoon one-third of the cheese mixture over the ladyfingers, and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.

[Anne_in_VA]

Apple - I've made chocolate cups similar to the white chocolate ones by using cupcake liners and using a brush to brush the melted chocolate into the insides of the liners. When they harden you can just peel away the liner. The trick is to make the chocolate thick enough so it doesn't crumble when you peel away the liner.

I've also put a chocolate mousse in the chocolate cups with some strawberry or raspberry pieces on top. Yummy!

[mmhmm]

Generally, I hate mixes, so make most things from scratch. I have, however, found Krusteaz lemon bars to be delicious, very quick and easy to make, and a real boon when unexpected company arrives.

[DebMD (banned)]

Macerated Fruit Topping

Equal amounts of all fruits:
Mandarin oranges-1 canned drained
Raspberries
blueberries
strawberries
Grand Marnier-amount up to you

Mash fruit a tiny bit-Mix and let sit for 20 minutes or more

serve plain or over icecream( i like french vanilla)

[DebMD (banned)]

TRIFLE
Ingredients

* 1 (12 ounce) container frozen whipped topping, thawed
* 1 (8 ounce) container sour cream
* 1 (9 inch) angel food cake
* 1 (3.4 ounce) package instant vanilla pudding mix
* 3 kiwis, peeled and sliced
* 1 pint fresh strawberries, sliced
* 3 bananas, peeled and sliced
* 1 (15 ounce) can crushed pineapple, drained
* 1 sprig fresh mint

Directions

1. In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. Cut the cake into thirds, horizontally.
3. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

[DebMD (banned)]

LAVENDER TRUFFLE

Ingredients

* 12 fresh lavender flower heads
* 1/3 cup heavy cream
* 6 ounces bittersweet chocolate, chopped
* 4 ounces semisweet chocolate, chopped
* 2 tablespoons unsalted butter

Directions

1. Place the flower heads and cream into a small microwave safe glass bowl. Cook in the microwave on High until hot to the touch, 20 to 30 seconds. Once hot, stir the flowers with a spoon, and set aside to steep 5 minutes. Return to the microwave, and cook 10 to 20 seconds to reheat. Stir again, and set aside to steep 5 minutes more. Repeat the heating-stirring-steeping process two more times until the cream is strongly flavored with lavender.
2. Combine the bittersweet chocolate with the semisweet chocolate in a microwave safe glass bowl. Divide the chocolate into equal portions, and set one portion aside. Cook the remaining chocolate in the microwave on High in 20 to 30 second increments until melted, stirring between each heating. Using a fine-mesh strainer, strain the cream into the melted chocolate; discard the flower heads and bits of lavender. Stir the cream and chocolate together until smooth. Chill in the refrigerator until somewhat firm, but not hard, about 1 hour.
3. After the lavender chocolate mixture has chilled, place the remaining chocolate and butter into a microwave safe glass bowl. Cook in the microwave on High in 20 to 30 second increments until just melted, stirring between each heating; set aside.
4. Line a baking sheet with a piece of waxed paper. Roll the lavender mixture into 1 tablespoon-sized balls, and dip into the melted chocolate mixture using a skewer or toothpick. Place onto the prepared baking sheet, and chill in the refrigerator at least 2 hours to harden.

[nodebt]

This will take care of your sweet tooth! It is a decadent rich dessert.


Chocolate Pudding

4 cups of milk. I used 1%
1/2 cup of sugar
2 tsp vanilla extract
pinch of salt
1/2 cup of semi-sweet chocolate chips
1/3 cup of cornstarch

Heat the milk and vanilla in a medium saucepan over medium heat. In the meantime, mix the sugar, salt, cornstarch in a large bowl. Once the milk and vanilla warm through, add the chocolate and stir until smooth. Be sure to scrape the bottom as the chocolate may settle at the bottom of the pot and burn. Once everything is combined, add a few ladles of the hot mixture to the dry ingredients. After each addition, whisk until smooth. Once everything has been incorporated, add the entire mixture back to the saucepan and cook over medium heat. Stir somewhat constantly so it doesn't burn. The mixture will thicken after a few minutes (about five minutes). Once it does, you can either ladle it into single serving containers or pour it into one large container. Either way, lay a layer of plastic wrap directly on the pudding so it doesn't form a skin. Once it has cooled for about an hour, transfer to the fridge and chill for several hours.

[DebMD (banned)]

*Prep Time: 20 min
*Level: Easy
*Yield: 10 to 12 servings

Close Times:

Prep 20 min
Inactive Prep 4 hr 0 min
CookTotal: 4 hr 20 min

* 24 (3.5-ounce) ice-cream sandwiches, unwrapped
* 6 medium bananas, peeled and thinly sliced
* 1 (12.25-ounce) jar hot-fudge sauce
* 1 (10-ounce) jar maraschino cherries, drained and finely chopped
* 1 (8-ounce) package milk chocolate covered toffee bits, divided
* 1 (12.25-ounce) jar butterscotch ice-cream topping
* 1 (8-ounce) container frozen nondairy whipped topping, thawed

Directions

Line a 13 by 9-inch baking pan with heavy-duty aluminum foil.

Place half of ice-cream sandwiches evenly over bottom of pan, completely covering bottom, cutting sandwiches to fit, if necessary. Top evenly with banana slices. Pour hot fudge sauce over bananas. Top with cherries and 1/2 of the toffee bits and pour butterscotch evenly on top. Layer with remaining ice cream sandwiches and spread whipped topping over sandwiches; sprinkle with remaining toffee bits.

Cover and freeze for at least 4 hours. Remove from pan, using foil handles. Cut into squares and serve.

[Deleted]

Hot Fudge Pudding Cake

Mix together:
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
2 Tbsp cocoa

Stir in:
1/2 cup milk
2 Tbsp oil

Blend in:
1 cup chopped nuts

Spread in 9" square pan (no need to spray pan).

Sprinkle with a mixture of:
1 cup brown sugar
1/4 cup cocoa

Pour 1 3/4 cups hot water over entire batter.

Bake at 350 for 45 minutes. During baking, cake mixture rises to top and chocolate sauce settles to bottom. Put squares of pudding in dessert plates and dip sauce from pan over each. Can invert the entire pudding in a deep serving platter. Serve warm with or without whipped cream. Makes nine servings.


I like mine warm with a scoop of vanilla bean ice cream. Yum.

[weezybear]

NO-BAKE FUDGE COOKIES

1 cup White Sugar
1Cup Brown Sugar
2 Tablespoons Cocoa Powder
1/2 Cup Butter
1/2 Cup Milk
Pinch Salt
3-4 Cups Oatmeal
1 Cup Shredded Coconut
1/2 Cup chhopped Walnuts
1 Teaspoon Vanilla

Mix Brn Sugar and White sugar, cocoa, butter and milk in large saucepan and bring to a boil. stirring 3-4 times Take off heat and add remaining ingredients stirring well to blend.
Drop by Tablespoon full on wax paper lined cookie sheet. put in fridge to cool and harden.

[ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ]

ROCKY ROAD ICE CREAM PIE

4 Cups (1 L) Chocolate Ice Cream
1/2 Tsp (2 mL)Peppermint Extract
1 Cup 9250 mL) Miniature Marshmallows
3/4 Cup (175 mL) Chopped Nuts (Optional)

1 Square semi-sweet Chocolate (Grated)
1 Chocolate-flavored Graham Cracker Crust

Garnish

Sweetened Whipped Cream
Melted Choocolate Sauce for Drizzling
------------------------------------------------------
In Food Processor, process Ice Cream and Peppermint extract at medium speed until well mixed (A blender will suffice if you don't have a food processor)

Fold in Marshmallows, Nuts & Grated Chocolate

Turn out ice cream mixture into the pie crust, spreading evenly.
Freeze until firm - about 2 - 4 hours

Remove from freezer and place in refridgerator about 1/2 hr before cutting & serving.

Garnish each slice with a dollop of the whipped cream and lightly drizzle with the melted chocolate sauce.

[mmhmm]

Fruit Wraps

9" crepes (enough for one per serving)
fruits of choice (we used raspberry and banana last night)
fruit dip or yogurt of choice (French vanilla is excellent for the purpose)
Chocolate drizzle, if you like, or more yogurt

Lay out crepe. Put fruit in center (you can mix it with the yogurt or fruit dip, or just spoon the dressing on). Roll edges of crepe over fruit. Drizzle chocolate on top (if desired), or top with a dollop of yogurt or fruit dip.

This is a very versatile dessert. You can use just about any fruit you wish, fresh or frozen. You can use any toppings, or sauces you wish. You can fill the center with savories instead of fruit. The crepes, you can buy at most groceries or online, or make your own. It's quick, easy, and simple to fancy up for company.

[whocanibe]

Gypsy Tart : this was my favourite school pudding. Can only get it in Hearne Bay Kent, unless you make it yourself.

Ingredients:

300ml evaporated milk

260g light muscovado sugar

200g plain flour, plus extra for dusting

pinch of salt

140g butter, diced

Make your pastry first by rubbing the flour, butter and salt together between your fingers until you get coarse breadcrumbs, add 2 tablespoons of cold water and bring together to form a dough, knead lightly, wrap in clingfilm, and chill in the fridge for 30 mins.

Lightly dust your work surface with flour then roll out the pastry to a £1 coin thickness and line a tart tin with a removable base measuring 23cm and 2.5cm deep, leave the excess pastry to hang over the edge, and chill again for 30 mins.

Preheat the oven to 200 degrees, bake the pastry blind for 15 minutes, then for another 5-10 minutes without the baking beans until the pastry is crisp and lightly golden

Meanwhile whisk the evaporated milk and muscovado sugar like your life depended on it, really whisk it, for 15 full minutes or until your arm falls off, it’ll start off thin but get thicker, paler and creamier the more you whisk. When it’s done pour into the tart case till it’s two thirds full (it really puffs up) then bake for 10 minutes. The filling will have a golden crust but still be wobbly in the middle, remove from the oven and leave to cool and firm up in the tin for around four hours or preferably over night. Cut into 8 slices to serve. Can be eaten by itself, or if you feel really norty a dollop of double cream. A reallly huge dollop of double cream.

[whocanibe]

Spotted Dick.


240g self raising flour.
Pinch of salt.
30g sugar.
120g shredded suet.
240g currants or raisins, soaked in brandy .
150ml cold water.
...METHOD
How to make spotted dick
1. Grease a 2 pint (1.1litre) pudding basin. Sieve together the flour, sugar and salt, then add the shredded suet and dried fruit. Mix these ingredients with enough water to make a firm dough.

2. Cover securely and steam for 2 hours.

3. Turn the pudding out on to a hot dish and serve with custard.

Tip: To make spotted dick in the traditional shape, form the mixture into a cylinder of about 8 in (20cm) long, and roll in a pudding cloth. Boil for 2 hours.

[mmhmm]

Oooh, oooh, ohh! I forgot about lava cake/lava brownies. I'll have to dig around and find my darned recipe. Haven't made those in a long time and they're pure decadence (the brownies you can do in a coffee mug).

[ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ]

I posted this recipe in a Pot-Luck thread on EE as a suggestion for a take-along dessert for Holiday Pot-Lucks so I thought I'd put it here too so I can be on file:

Cheesecake Pops



Recipe Link:

candy.about.com/od/sugarcandy/r/cheesecakepops.htm

[moon/Laura]

Easy Pumpkin Cake

1 large can pumpkin
1 can (5 oz) evaporated milk
1 cup sugar
1 teaspoon vanilla
1 teaspoon allspice
3 eggs
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon salt

Topping
1 box yellow cake mix
2 sticks margarine, melted
1 cup chopped nuts (optional)


Mix ingredients together and pour into a 9x13 inch cake pan. Sprinkle dry yellow cake mix over the top of the pumpkin mixture. Do not mix in! Pour melted margarine over cake mix topping. Sprinkle nuts over the top, if desired. Bake in preheated 350 degree oven for 60 minutes.

Serves 12 or more.

[ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ]

Re: Your Easy Pumpkin Recipe (which I want to try):

By "pour"melted margarine over cake mix topping, do you mean "drizzle"?

[moon/Laura]

I would say yes, though the recipe says pour. i would assume that you want to get some butter on all the cake mix somehow..