DESSERTS

By ClaudiaJan

* Exported from MasterCook *

14 - Carat Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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14 - Carat Cake
Makes 12 Servings

2 cups sifted flour
2 tsp. Baking powder
1 ½ tsp. Baking soda
1 ½ tsp. Salt
2 tsp. Ground Cinnamon
2 cups sugar
1 ½ cup oil
4 eggs
2 cups finely shredded carrots
1 (8 ½ oz) can crushed pineapple, drained
½ cup chopped nuts
1 can flaked (3 ½ oz) coconut
Cream Cheese Frosting

Sift dry ingredients. Add sugar, oil and eggs. Beat at medium spped, Stir in carrots, pineapple, nuts and coconut. Turn into greased pans, 3 (9") cake pans.

Bake at 350º for 40 minutes. Remove from pans when cooled. Frost with Cream Cheese.

Cream Cheese Frosting

½ cup butter
1 8 oz softened cream cheese
1 tsp. Vanilla
1 (1 lb.) box of confectioners sugar

Cream together ingredients, add confectioners sugar gradually beating well until smooth and creamy. If mixture is too thick, add a little milk or cream.

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* Exported from MasterCook *

Alexis²s Brown Sugar Chocolate Chip Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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ALEXIS’S BROWN SUGAR CHOCOLATE CHIP COOKIES

Makes 50 four-inch cookies

Alexis Stewart developed this chocolate-chip cookie recipe for her mother, Martha, when she was twelve years old. Unlike traditional, moist chewy cookies, this recipe produces very flat and crisp chocolate chip cookies. They will spread a great deal on the pan while baking. Use an ice-cream scoop to make evenly sized cookies. If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal.

1 pound (4 sticks) unsalted butter
3 cups brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 cups best-quality chocolate chips

1. Heat oven to 375°. Cream butter until smooth; add sugars. Beat in eggs and vanilla. Sift together dry ingredients, and slowly beat into wet mixture. Fold in chocolate chips.

2. Drop 2 to 3 tablespoons batter per cookie onto well-greased baking sheets lined with baking mats or parchment; space batter at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove from baking sheets, and allow to cool on baking racks.

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* Exported from MasterCook *

Almond Toffee Bars

Recipe By : Master Cook
Serving Size : 36 Preparation Time :0:25
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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1 1/2 Cups Unsifted Flour -- Unsifted
1/2 Cup Sugar -- Confectioners
3/4 Cup Cold Margarine Or Butter
1 Can Can Eagle Brand Sweetened Con -- Not Evaporated
1 Egg Beaten
1 Tsp Almond Extract
6 Each Milk Chocolate-Covered English Toffee Cand -- Cut Into Small Piece
1 Cup Slivered Almonds

Almonds and toffee are mixed together into a delicious crunchy combination,
making this rich cookie bar fun to eat. These bars will also add a nice
variety of flavor to your holiday cookie collections.

1. Preheat oven to 350? (325? for glass dish). In medium bowl, combine
flour and sugar; cut in margarine until crumbly. Press firmly on
bottom of 13x9-inch baking pan. Bake 15 minutes.
2 . Meanwhile, in large bowl, combine Eagle Brand, egg and extract; mix
well. Stir in toffee pieces and almonds.
3. Spread mixture evenly over prepared crust. Bake 25 minutes or until
golden brown. Cool. Cut into bars. Store covered in refrigerator.

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* Exported from MasterCook *

Amaretto Cheesecake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Amaretto Cheesecake

1 ½ cups crushed plain chocolate wafers
1/3 cup ground almonds
¼ cup Amaretto Liqueur
2 - 3 tbs. Melted butter

Combine, mix well. Press into bottom of 9 or 10 inch spring form pan.

1 lb. Ricotta cheese (2 cups)
8 oz. softened cream cheese (1 cup)
4 eggs
1/3 cup Amaretto Liqueur
1 cup sugar
salt
freshly grated orange rind

Combine all ingredients. Beat 5 minutes. Pour into crust lined pan. Bake 325 degrees for 1 hour, in center of oven. Leave oven door open and leave cake for another 15 minutes. Cover with plastic wrap and chill for 24 hours before serving.

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* Exported from MasterCook *

Amaretto Cheesecake Cookies

Recipe By : Dining on Deck
Serving Size : 16 Preparation Time :0:30
Categories : Desserts Cookies

Amount Measure Ingredient -- Preparation Method
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1 Cup All-Purpose Flour
1/3 Cup Brown Sugar -- Packed
6 Tbsp Butter -- Softened
1 Oz 8 Ounz Package Cream Cheese -- Softened
1/4 Cup Sugar -- Granulated
1 Egg
4 Tbsp Amaretto
1/2 Tsp. Vanilla
4 Tbsp Almonds -- Chopped

In a large mixing bowl, combine flour and brown sugar. Cut in
butter until mixture forms fine crumbs. Reserve 1
cup crumb mixture for topping. Press remainder over bottom
of ungreased 8 inch square baking pan. Bake for
12-15 minutes at 350^ or until lightly browned.
In mixer bowl, thoroughly cream together cream cheese and
granulated sugar. Add egg, amaretto, and vanilla;
beat well. Spread batter over partially baked crust. Combine
almonds with reserved crumb mixture; sprinkle
over batter. Bake for 20-25 minutes. Cool and cut into
squares.

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* Exported from MasterCook *

Amaretto Chocolate Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:30
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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22 Oreo Cookies -- Crushed
6 Tbsp Unsalted Butter -- Melted

24 Oz Cream Cheese
2/3 Cup Sugar
1/4 Cup Sour Cream -- Room Temp.
5 Tbsp Corn Starch
3 Eggs -- Room Temp.
1 Egg Yolk -- Room Temp.
1 Tsp Vanilla Extract
4 Tsp Cocoa Powder -- Unsweetened
3 Tbsp Sugar
1/2 Cup Amaretto
1/3 Cup Almonds -- Toasted And Chopped
2 Tsp Almond Extract

2 Cups Semisweet Chocolate -- Chips
1 Tbsp Butter -- Melted
24 Each Almonds
1/2 Cup Whipping Cream
1 Tbsp Amareto

Instructions:
CRUST:

In a small bowl, stir together crumbs, and melted butter until well combined and wet. Press the crumb mixture
evenly into the bottom and 2/3 the way up the sides of a buttered 9-inch springform pan.

CHEESCAKE:

In a large mixing bowl, and using an electric mixer, beat cream cheese until smooth (but DO NOT OVERBEAT
or you will get Grand-Canyon sized cracks during baking). Add the 2/3 cup sugar, sour cream and cornstarch
and mix until smooth. Add the egg yolks on e at a time, beating until incorporated after each. Stir in vanilla.
Remove 3/4 cup of the batter and put it in a small bowl. To this mixture, stir in the cocoa powder and 3 tbsp
sugar. Set this mixture aside. In the large bowl, stir in the amaretto, chopped almonds and the almond extract.
Pour half of the almond mixture into the prepared pan, spoon the chocolate mixture over the almond mixture,
pour the remaining almond mixture over the chocolate layer. Without breaking or touching the crust, swirl a
knife blade around in the mixture to m arble it. Bake at 425 degrees F. for 10 minutes. Without opening the
oven door, reduce the heat to 225 degrees F. and bake for 1 hour or until the center no longer looks wet and
shiny. Remove the cake from the oven and run a thin knife blade around the inside edge e of the pan. Turn the
oven off and put the cake back in for another 30 minutes. Allow to cool at room temperature and chill
overnight.

TOPPING:

Melt chocolate and butter in double boiler over simmering water. Dip each almond in the chocolate mixture and
arrange on a sheet of wax paper and chill until the chocolate hardens.
Whip the whipping cream with the amaretto until stiff peaks form. Pipe this mixture around the edges of the
chilled cake and garnish with the chocolate dipped almonds. Chill until serving time.
Makes 10 to 12 slices

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* Exported from MasterCook *

Apple Pie Spice

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Apple Pie Spice - a combination of: 1 14/ tsp. cinnamon; 1/4 tsp. nutmeg and
1/2 tsp. allspice - for Apple pie - use 2 tsps.

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* Exported from MasterCook *

Arroz Con Leche Rice Pudding

Recipe By :
Serving Size : 8 Preparation Time :0:30
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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2 Qt Whole Milk
1 Cup Sugar
1 Cup White Rice
7 Strips Lemon Peel
7 Sticks Cinnamon

Arroz con Leche
(Rice Pudding)
1. In a large non-stick pot, heat the whole milk, white
rice, lemon peel and cinnamon sticks. Bring to a boil over medium
heat, stirring frequently. Turn down heat to low setting and cook
for approximately 25 minutes, stirring occasionally. Test a grain
of the rice to see if it is almost soft; if not, continue to cook
until soft.

2. Stir in sugar and bring to a boil over medium heat,
stirring frequently. Place over a low setting and cook very
slowly for approximately 30 more minutes, stirring often. Cook
until thick - not too soupy and not too dry.

3. Transfer to a 2-quart serving bowl. Sprinkle with
cinnamon and nutmeg. Allow to cool - it will set like a pudding.
Tastes delicious chilled or warm from the stove. Enjoy!

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* Exported from MasterCook *

Carrot Cake Cookies

Recipe By : Martha Stewart
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cookies

Amount Measure Ingredient -- Preparation Method
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CARROT CAKE COOKIES

Makes about 45 sandwiches

Carrot cake is among everyone’s favorite desserts, and this former Cookie of the Week incorporates the same ingredients into delicious sandwich cookies with rich cream-cheese frosting in the middle.

1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour, plus more for flattening cookies
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins
Cream Cheese Frosting

1. Heat oven to 350°. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins.

3. Chill dough in refrigerator for 30 minutes. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

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* Exported from MasterCook *

Cherry Cheese Turnovers

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Cherry Cheese Turnovers

Ingredients:
1/4 cup (2 ounces) cream cheese, softened
1/2 cup cherry pie filling
1 package (8 ounces) refrigerated crescent rolls

1 egg white, lightly beaten
1 tablespoon sliced almonds, chopped

Directions:
1. Preheat oven to 375°F. In Small Batter Bowl, combine cream cheese and cherry pie filling.
2. Unroll crescent roll dough; roll out dough to 8 x 15-inch rectangle using Baker's Roller™. Cut 8 circles using Cut-N-Seal™.
3. Place 2 teaspoons cherry mixture in center of each circle. Fold dough in half, matching edges; seal with Cut-N-Seal™. Place on flat Baking Stone. Brush each turnover with egg white using Pastry Brush. Sprinkle with almonds. Bake 15-17 minutes or until light golden brown.
Yield: 8 turnovers

©The Pampered Chef, Ltd. 2003
www.pamperedchef.com

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* Exported from MasterCook *

Cherry Chocolate Candy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Cherry Chocolate Candy

2 Cups sugar
1 pkg. Crushed salted peanuts
2/3 cup evaporated milk
salt
12 big marshmallows
½ cup butter or marg.
1- 6 oz cherry chips
2- 1 tsp. Vanilla
3- 12 oz. pkg. Chocolate chips
4- ¾ cup peanut butter
Combine sugar, milk, salt, marshmallows, and butter. Heat and boil for 5 minutes. Remove from heat and add cherry chips and vanilla. Melt Chocolate chips in double boiler. Add peanut butter and crushed peanuts. Spread over cherry mixture. Chill
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* Exported from MasterCook *

Chocolate Amaretto Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Chocolate Amaretto Cheesecake
Makes 12 Servings

6 chocolate wafers, finely crushed
1 ½ C. light cream cheese
1 C. sugar or splenda
1 C. 1% cottage cheese
¼ C. + 2 tab. Unsweetened cocoa
¼ C. all purpose flour
¼ C. Amaretto
1 tsp. Salt
1 egg
2 tab. Semisweet chocolate mini-morsels
Chocolate Curls

Sprinkle Choc. Wafers in bottom of 7 inch springform pan. Set aside. Process next 7 ingredients. Add egg, fold in chocolate morsels.

Pour into pan over crumbs. Bake 300º for 65 to 70 minutes. Cool on rake. Cover and chill. Transfer to serving platter. Cover with chocolate curls made by melting 3 squares of semi sweet choc. Pour on waxpaper to a 3" wide strip. Pull a vegetable peeler through choc when hardened to make curls.

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* Exported from MasterCook *

Chocolate Bittersweet Frosting

Recipe By : Womans Day
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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4 cups semisweet chocolate -- 24 oz.
16 ounces sour cream -- room temperature

Melt 24 oz semisweet chocolate chips as the bag directs. Cool Slightly; whisk in 16 oz. room temperature sour cream. Let stand for 15 minutes or until thick enough to spread. Makes enough to frost a three layer cake.

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* Exported from MasterCook *

Chocolate Bread Pudding

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Chocolate Bread Pudding
Emeril Lagasse
Makes 8 servings

1 tsp. Unsalted butter
4 large eggs
1 cup firmly packed brown sugar
½ tsp. Grd. Cinnamon
1/8 tsp. Freshly grated nutmeg
1 tsp. Vanilla extract
1 cup semisweet chocolate chips, melted
¼ cup Grand Marnier or orange liqueur
2 cups half and half
8 slices of day old bread, crusts removed, cut into ½ inch cubes, 4 cups
2 cups semisweet chocolate pieces
Spiced Cream

Oven 350 and grease loaf pan with butter
Whisk eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate and Grand Marnier. Add half and half, mix well. Add bread, let sit 30 minutes.

Pour ½ of mixture into prepared pan. Sprinkle with chips. Pour remaining bread mixture over chips. Bake until set in center, 55 minutes. To serve cut in 1 inch thick slices and top with spiced cream.

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* Exported from MasterCook *

Chocolate Microwave Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Chocolate Microwave Cake

1 choc. Cake mix
3 eggs
1 tsp. Almond flavoring
1 can cherry pie filling

Oil and sugar a microwaveable tube pan. Mix ingredients in a large bowl. Add chocolate chips and walnuts, extra. Pour into pan. Microwave 15 to 19 minutes.

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* Exported from MasterCook *

Chocolate Peanut Butter Chip Glazed Fudge

Recipe By :
Serving Size : 1 Preparation Time :0:10
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE
Prep Time: 10 minutes
Makes about 2 lbs.

Rich, creamy fudge with a nutty spin. The kids will be
requesting this treat year-round.

3 cups (18-oz.) semi-sweet chocolate chips (or milk-chocolate
chips)
1 (14-oz.) can Eagle Brand Creamy Chocolate or Original
Sweetened Condensed Milk (NOT evaporated milk)
Dash of salt
1 3/4 cup peanut butter chips
1/2 cup whipping cream
1 1/2 tsp. vanilla extract

1. In heavy saucepan; over low heat, melt chips with Eagle
Brand and salt. Remove from heat; stir in 3/4 cup peanut butter dhips
and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
2. Chill 2 hour or until firm. Turn fudge onto cutting board, peel off
paper and cut into squares. Store covered in refrigerator

Glaze: Melt 1 cup peanut butter chips with 1/2 cup whipping
cream; stir until thick and smooth. Spread over fudge.

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* Exported from MasterCook *

Chocolate Topped Pumpkin Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Try this Eagle Brand idea for a new way to make traditional
Pumpkin Pie delicious. The drizzle of chocolate on the top of the Pumpkin
Pie will have even the kids asking for second helpings. You'll enjoy
making this version year-round!

1 (9 inch) unbaked pastry shell
1 (15-oz.) can pumpkin (2 cups)
1 (14 oz.) can Eagle Brand Sweetened
Condensed Milk (NOT evaporated milk)
2 eggs
1 tsp. ground cinnamon
1/2 tsp. each: ground ginger, nutmeg, salt
Chocolate glaze (optional)

1. Preheat oven to 425?. In large bowl, beat Eagle Brand and
other ingredients together with mixer or whisk until blended.

2. Pour into crust and bake for 15 minutes .

3. Reduce heat to 350? and bake for 35 to 40 minutes longer.
Cool and Garnish. Refrigerate leftovers.

Chocolate Glaze: Melt 1/2 cup semi-sweet chocolate chips and
1- tsp. solid shortening.

Tip: Make leaves of pastry.

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* Exported from MasterCook *

Cinnamon Raisin Cream Cheese

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Cinnamon Raisin Cream Cheese
12 servings

2 cups plain nonfat yogurt
2 tab. Splenda
1 ½ tsp. Vanilla
½ tsp. Ground cinnamon
4 tab. Raisins

Use metal blade to process yogurt, sugar, vanilla, cinnamon until smooth. Stir in raisins with spatula. Use sieve, colander, coffee filter or cone yogurt maker and drain over a bowl to drain liquid. Keep chilled.

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* Exported from MasterCook *

Corn Flake Cookies

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cookies

Amount Measure Ingredient -- Preparation Method
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Corn Flake Cookies
Makes 8 dozen

2 C. sifted flour
1 tsp. Baking soda
salt
½ tsp baking powder
1 ¼ C. Shortening
1 C. Sugar
1 C. Brown Sugar, firmly packed
2 eggs, well beaten
1 tsp. Vanilla
2 C. flaked or shredded coconut
2 C. Corn Flakes

Sift dry ingredients.
Cream shortening, sugars until light. Add eggs and vanilla.
Add dry ingredients to creamed mixture; mix well. Add coconut and corn flakes. Drop by spoonfuls on greased baking sheet; 1 ½ inches apart.
Bake at 350º for 8 to 10 minutes.

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* Exported from MasterCook *

Cow Pies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Cow Pies
2 dozen

2 cups (12 oz.) milk chocolate chips
1 tab. Shortening
½ cup raisins
½ cup slivered almonds

In double boiler, melt chips and shortening. Stir in raisins and almonds. Drop by tab. Onto waxed paper. Chill

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* Exported from MasterCook *

Cream Cheese Cake

Recipe By : Ford Times
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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1 1/3 cups graham cracker -- crumbs
1/3 cup sugar
1/3 cup butter -- softened
24 oz cream cheese -- softened
1 tsp vanilla
4 eggs
1 cup sugar
2 cups sour cream
1 tablespoon sugar
1 tsp vanilla

Mix crumbs and butter and sugar. Line 10 springform pan. Mix filling, add eggs one at a time after mixing cream cheese and vanilla. Pour over crust. Bake for 20 minutes. Mix topping. Spread over cake and bake 5 minutes more. Cake will be soft. Chill before serving.

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* Exported from MasterCook *

Cream Cheese Frosting

Recipe By : 2 versions
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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For the frosting:
2 (8-ounce) packages cream cheese
1 cup confectioners sugar
1/4 cup milk
1 tablespoon vanilla extract
Zest of one lemon

Cream Cheese Icing:
16 ounces cream cheese, softened
1/3 cup butter, softened
1 tablespoon vanilla extract
3 cups confectioners' sugar

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* Exported from MasterCook *

Cream Cheese Frosting, Large Quanity

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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24 Oz Cream Cheese -- Room Temp.
1 1/2 Cups Butter -- Unsalted, Room Temp.
6 Cups Confectioner's Sugar -- Sifted

In bowl of Electric Mixer beat the Cream Cheese on medium speed until smooth and creamy.

Add butter 1/4 cup at a time. Beat until smooth.

Reduce speed of mixer and add confectioners sugar 1 cup at a time.

Chill before spreading

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* Exported from MasterCook *

Creamy Lemon Cheese Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Creamy Lemon Cheese Cake

1 pkg. Pudding in the Cake Lemon
2 pkgs. Cream Cheese (8 oz.) softened
1 cup sour cream
½ cup sugar

Set up cup of cake mix aside. Combine remaining mix with 1 egg and 1/3 cup oil. Press into bottom of springform pan. Bake 350 for 10 minutes. Take reserved cake mix and combine with 2 eggs and remaining ingredients. Spread over crust. Bake at 350 for 35 minutes.

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* Exported from MasterCook *

Croissant Bread Pudding

Recipe By : Barefoot Contessa
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Croissant Bread Pudding
Recipe Summary

Prep Time: 10 minutes Cook Time: 1 hour 30 minutes
Inactive Prep Time: 10 minutes Yield: 8 to 10 servings

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale, sliced horizontally
1 cup raisins

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

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* Exported from MasterCook *

Cynthia Lemon Squares

Recipe By : Jan Karon
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Cynthia Lemon Squares
Makes 24

Crust
2 Cups all purpose flour
1/2 cup confectioners sugar
2 sticks cold, butter, cut up
1 tsp. vanilla extract
1/4 tsp. salt

Filling
2 cups granulated sugar
2 tab. cornstarch
5 large eggs, room temperature
1 tab. lemon juice
2 tab. melted butter
1/2 tsp. salt

Line 13 x 9 pans with foil, letting hang 2 inches off the ends

For crust; put flour & confectioners sugar, butter, vanilla & salt in food
processor; pulse too small crumbs. Pat over bottom of foil lined pan. Bake
@350 for 18 minutes.

For filling; Beat sugar and cornstarch. Beat in eggs 1 at a time. Add
lemon peel and juice, butter and salt. Pour over crust. Bake @350 for 25
minutes. Cool completely. Refrigerate for one hour. Dust with
confectioners sugar. Lift foil out of pan and put onto cutting board.
Makes 24 squares.

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* Exported from MasterCook *

Dump Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Dump Cake

1 can cherry pie filling
2 cans pineapple chunks, drained (small cans)
1 box yellow cake mix
1 cup coconut
1 ½ sticks butter, melted
1 cup chopped nuts (pecans)

Place ingredients in pan - Bake 1 ¼ hours at 375 degrees

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* Exported from MasterCook *

Easy Key Lime Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Easy Key Lime Pie

1 14-ounce can sweetened condensed milk
1 6-ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
1 6-ounce graham cracker piecrust
Zest of 1 lime

Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment.

Beat until fluffy and soft peaks form.

Pour the filling into the piecrust and smooth the top.

Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight).

Sprinkle the pie with the zest before serving.

Yield: Makes 6 servings

NUTRITION PER SERVING
CALORIES 661(44% from fat); FAT 32g (sat 15g); CHOLESTEROL 72mg; CARBOHYDRATE 84g; SODIUM 268mg; PROTEIN 8g; FIBER 0g; SUGAR 67g

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* Exported from MasterCook *

Espresso Toffee Fudge

Recipe By : Recipe courtesy Sandra Lee
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Espresso Toffee Fudge Recipe courtesy Sandra Lee

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 3 hours
Cook Time: 10 minutes
Yield: 24 pieces
User Rating:

Butter-flavored cooking spray
1 stick butter
4 cups sugar
1 (12-ounce) can evaporated milk
2 tablespoons instant espresso powder
1 (12-ounce) package semisweet chocolate chips
30 large marshmallows
3/4 cup toffee bits

Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

Episode#: SH0510
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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* Exported from MasterCook *

Esther's Orange Marmalade Cake

Recipe By : Jan Karon
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Esther's Orange Marmalade Cake
12 Servings

Cake
2 sticks softened butter
2 2/3 cup sugar
2/3 oil
1 tab. baking powder
1 tab. grated orange peel
2 tsp. vanilla extract
1 tsp. salt
5 large eggs, plus 4 large yolks, room temperature
3 1/4 cups flour - cake flour
1 cup buttermilk

Orange Syrup
1 cup fresh orange juice
1/4 cup sugar

Frosting
1 cup heavy whipping cream
1/4 cup sugar
1 cup sour cream

1 jar of orange marmalade, melted

Prepare three cake pans with greased wax paper bottoms. Beat first 7
ingredients until fluffy. Beat in eggs and yolks. On low speed, beat in
flour and buttermilk. Divide between the three pans. Bake @350 for 30
minutes. Cool in pans for twenty minutes. Stir juice and sugar until
dissolved. Poke holes in layers, pour syrup over cakes. Cool completely in
pans. Beat cream and sugar, beat in sour cream. Invert one layer on cake
stand. Remove paper. spread with 1/3 marmalade. Repeat layers. Frost
with whipped cream. Refrigerate for 2 hours or 1 day.

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* Exported from MasterCook *

Foofproof Dark Chocoloate Fudge

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Foofproof Dark Chocoloate Fudge
Makes 2 pounds

3 (6oz) packages of semi-sweet chocolate chips (3cups)
1 (14-oz) Eagle Brand Sweetened Condensed Milk
dash salt
½ to 1 cup chopped nuts
1 ½ tsp. Vanilla extract

Melt chips over low heat with EBSC Milk and salt Remove from heat, stir in nuts and vanilla. Spread evenly into wax paper lined square pan. Chill for 2 hours. Turn fudge onto cutting board and remove wax paper. Store at room temp.

Microwave - Combine milk and chips, cook high for 3 minutes. Add remaining ingredients.

Creamy Dark Chocolate - Add 2 cups miniature marshmallows with milk and chips.

Milk Chocolate - Use milk chocolate chips.

Rocky Road - Omit one package semi sweet, nuts, vanilla and salt. Melt remaining chips with EBSC milk and 2 tab. of butter. Combine 2 cups dry roasted peanuts and 1 (10 ½ oz) miniature marshmallows. Stir into chocolate mixture. Spread on wax papered covered 13x9x2 pan.

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* Exported from MasterCook *

Foolproof Dark Chocolate Fudge

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Oz Semisweet Chocolate Chips -- 3 Cups - 6-Oz.
1 14 Oz. Can Eagle Brand Sweetened Condensed Milk -- Not Evaporated
Salt -- Dash
1/2 Cup Chopped Nuts -- To 1 Cup
1 1/2 Tsp Vanilla Extract

1. In heavy saucepan, over low heat, melt chips with Eagle Brand and salt. Remove from heat; stir in nuts and vanilla.

2. Spread evenly into wax paper lined 8 or 9 inch square pan. Chill 2 hours or until firm.

3. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temp.

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* Exported from MasterCook *

Fresh Apple Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Fresh Apple Cake

4 cups peeled sliced apples
2 cups sugar
2 cups flour
1 ½ tsp baking soda
2 tsp. Cinnamon
1 tsp. Salt
2 eggs
¾ cup veg oil
2 tsp. Vanilla
1 cup chopped pecans

Stir together apples and sugar, add dry ingredients. Beat eggs, oil, vanilla. Stir egg mixture into apple mixture, blending well. Stir in pecans. Pour into greased 13x9 pan. Bake 50 minutes at 350 degrees. Serve with Apple Sauce

Apple Sauce

1 cup sugar
½ cup butter or margarine
½ cup heavy cream or evaporated milk
1 tsp. Vanilla

Boil all in saucepan and cook for 3 minutes. Serve warm

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* Exported from MasterCook *

Fruit Danish

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8 oz tube refrigerated cresent rolls -- flour for work surfa
4 tablespoons cream cheese
4 tablespoons fruit jam

Heat oven to 400 degrees!

Unroll dough! Separate to four equal rectangles! Make squares out of the rectangles! Place 1 tab. of cream cheese and jam in center of each square! Fold corners to center pinching. Bake until golden brown for 20 minutes.

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* Exported from MasterCook *

Fudge

Recipe By : Cathy Lowe
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Fudge
Recipe courtesy Cathy Lowe

Recipe Summary
Prep Time: 5 minutes Cook Time: 10 minutes
10 ounces semisweet chocolate chips
1/4 cup marshmallow cream
1 cup sugar
1 tablespoon butter
1/4 cup evaporated milk
Dash of salt
Dash of vanilla

In a medium size bowl, combine chips and marshmallow cream. In a small saucepan mix together sugar, butter and evaporated milk. Cook mixture over low heat and gradually bring to a boil. Boil for 5 minutes. Pour mixture over chocolate and marshmallow and stir in salt and vanilla. Stir until mixture melts together. Spread fudge in lightly buttered square baking dish. Let stand for several hours and then cut into squares.

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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* Exported from MasterCook *

Harley's Brownies

Recipe By : Jan Karon
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Harley's Brownies
Makes 24

4 oz. unsweetened baking chocolate
1 1/2 sticks softened butter
4 large eggs, room temp
2 cups sugar
1 tsp. vanilla extract
1/4 tsp. salt
1 cup all purpose flour
1 1/2 cups mini choc. kisses or chunks
1 cup chopped pecans

Line 13 x 9 pans with foil, letting hang 2 inches off the ends

Melt unsweetened chocolate and butter in bowl in microwave. Beat eggs,
sugar, vanilla & salt. Beat in chocolate mixture. Stir in flour. Stir in
chocolate chunks and pecans. Pour into prepared pan. Bake @350 for 35
minutes. Cool in pan on rack. Lift with foil and cut.

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* Exported from MasterCook *

Hawaiian Pineapple Poke Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Hawaiian Pineapple Poke Cake

1 pkg Yellow Cake Mix
20 oz can of crushed pineapple, drained
Cream Cheese (8 oz) softened
Instant pudding, (3 ¾ oz) vanilla
1 C. cold milk
Topping: 2 cups whipped topping, coconut or chopped nuts

Bake ckae in 9 x 13 inch pan. Cool! Poke large holes with handle of wooden spoon. Pour drained pineapple over top and spread to cover. Combine cream cheese, pudding mix and milk and beat until thick enough to spread. Spread over pineapple to cover. Sprinkle on coconut or nuts or both. Refrigerate

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* Exported from MasterCook *

Italian Sponge Cake

Recipe By : Queen of the Big Time
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Italian Sponge Cake
The Queen of the Big Time

1 cup cake flour
6 eggs separated
1 cup sugar
1/4 tsp. almond flavoring
1/4 cup water
1/2 tsp. salt
1/2 tsp. cream of tarter

Heat oven to 325. Sift the cake flour. Beat egg yolks. Gradually add the sugar. Blend in flour & almond flavoring with water. Add to egg yolk mixture at low speed. Add the salt and cream of tarter. In separate bowl, beat egg whites until frothy. When soft peaks form, add egg yolk mixture until well blended. Pour the batter into a 10 inch ungreased tube pan.
Bake for one hour. Cook in an inverted position.

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* Exported from MasterCook *

Key Lime Pie

Recipe By : Jan Karon
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Key Lime Pie
10 Servings

1 1/4 cups graham cracker crumbs
2 tab. granulated sugar
4 tab. butter, melted
2 (14 oz.) can sweetened condensed milk
1 1/4 cups lime juice
2 large eggs
1/2 cup crème fraise or sour cream
2 tab. powdered sugar

Mix graham cracker crumbs, granulated sugar, and butter. Press firmly into a 10 inch pie plate. Bake @325 for 15 minutes. Whisk together condensed milk, lime juice and eggs until well blended. Pour into crust. Bake @325 for 20 minutes. Chill for 4 hours.

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* Exported from MasterCook *

Krispy Kreme Bread Pudding with Butter Rum Sauce

Recipe By : Paula Dean
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Bill Nicholson's Krispy Kreme Bread Pudding with Butter Rum Sauce Recipe courtesy Paula Deen

2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows

Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.

Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.

Episode#: PA1B18
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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* Exported from MasterCook *

Lemon Bread

Recipe By : Cathy Thomas
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

1 pkg. lemon cake mix
1 pkg. instant lemon pudding
4 eggs
1/3 c. oil
1 c. boiling water
1 T. poppyseeds

Mix all together until well blended. Pour into 2 greased loaf pans and bake at 350 for 35 minutes. Cool and frost with following glaze

1/2 c. powdered sugar
2 T. lemon juice

Enjoy

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* Exported from MasterCook *

Lemon Crumb Bars

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Makes 24 to 36 bars

These lemon bars will delight kids of all sizes and are great as
an addition to your holiday cookie collections.

1 (181/4-oz.) package lemon or yellow cake mix
1/2 cup (1 stick) butter or margarine, softened
1 egg plus 3 egg yolks
2 cups finely crushed saltine crackers (1/4 lb.)
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup ReaLemon Lemon Juice from Concentrate

1. Preheat oven to 350?. In large bowl, beat cake mix, margarine and 1 egg with mixer until crumbly. Stir in saltine crumbs.
Reserving 2 cups crumb mixture, press remaining crumbs on bottom of greased 13x9-inch baking pan.

2. Bake 20 minutes.

3. With mixer or wire whisk, beat 3 egg yolks Eagle Brand and ReaLemon. Spread over prepared crust. Top with reserved crumb
mixture.

4. Bake 25 minutes or until set. Cool. Cut into bars. Store covered in refrigerator.

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* Exported from MasterCook *

Lemon Curd

Recipe By : Makes 1 1/2 cups
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.

3 large egg yolks, strained
Zest of 1/2 lemon
1/4 cup freshly squeezed lemon juice (2 lemons)
6 tablespoons sugar
4 tablespoons unsalted butter, cold, cut into pieces

1. Combine yolks, lemon zest, lemon juice, and sugar in a small
saucepan. Whisk to combine. Set over medium heat, and stir
constantly with a wooden spoon, making sure to stir sides and
bottom of pan. Cook until mixture is thick enough to coat back
of wooden spoon, 5 to 7 minutes.

2. Remove saucepan from heat. Add butter, one piece at a time,
stirring with the wooden spoon until consistency is smooth.

3. Transfer mixture to a medium bowl. Lay a sheet of plastic
wrap directly on the surface of the curd to avoid a skin from
forming; wrap tightly. Let cool; refrigerate until firm and
chilled, at least 1 hour. Store refrigerated in an airtight
container up to 2 days.

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* Exported from MasterCook *

Lemon Curd Pudding

Recipe By : Paula Deen
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Lemon Curd Pudding
Recipe courtesy Paula Deen
See this recipe on air Friday Dec. 08 at 1:00 PM ET/PT.
2 cups sugar
1/2 teaspoon salt
6 tablespoons flour
2 cups half-and-half
4 egg yolks
2 lemons, juiced, grated zest
4 egg whites, stiffly beaten

Preheat oven to 350 degrees F.
Using a bowl, combine the sugar, and salt, flour, and stir well until all flour has disappeared. Slowly add the half-and-half. Add the egg yolks, lemon juice, and grated zest. Gently fold in the beaten egg whites and pour mixture into a buttered 8 by 2-inch square pan. Set the pan inside a larger pan. Carefully pour hot water into the larger pan so that it reaches about 1-inch up the sides of the lemon curd pan. Be very careful not to get any of the water in the lemon curd pudding. Bake for 30 to 35 minutes or until golden brown.
Serve warm or cold.

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 35 minutes
Yield: 6 to 8 servings
User Rating: 4 Stars

Episode#: PA1A08
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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* Exported from MasterCook *

Lemon Sauce Bread Pudding

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Lemon Sauce Bread Pudding
Serves 10

½ cup Minute Maid Lemon Juice Concentrate
½ cup butter
1 cup sugar
Seven Eggs
1 loaf of day old brioche or fancy French bread, cut into 1 inch slices
2 cups milk
¼ tsp. Salt

Combine 7 tab. Lemon juice concentrate, butter and ½ cup sugar in a double boiler. Heat to smoothness. Beat 3 eggs until frothy. Slowly whisk lemon mixture into the eggs, do not cook! Slowly cook until sauce coats the back of a spoon.

Heat oven to 325. Spread bread in an oval baker. Whisk together remaining lemonade concentrate, sugar, eggs, milk and salt. Pour this mixture over the bread. Cover and bake for 30 minutes. Remove cover and bake an additional 30 minutes until golden and puffed. Serve immediately with sauce or cool. Dust with confectioners sugar.
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* Exported from MasterCook *

Lemon Squares

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

LEMON SQUARES

Makes about 3 dozen

To assure a tender, flaky crust on these tart and sweet squares, the buttery dough is made by hand and then prebaked so that it stays crisp following the addition of the lemon filling. The filling contains chopped almonds, which rise to the surface during baking much like pecans in a pecan pie. If you’re fond of limes, consider making this recipe with fresh lime juice instead.

2 cups all-purpose flour, sifted
1/2 cup confectioners' sugar, sifted, plus more for dusting
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into tablespoon-size pieces
6 large eggs
3 cups granulated sugar
Grated zest of 3 lemons
1 cup plus 2 tablespoons freshly squeezed lemon juice (about 7 lemons)
1 cup blanched almonds, chopped and toasted

1. Heat oven to 325°. In a medium bowl, combine 1 1/2 cups flour and confectioners’ sugar. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Gently pat into a 9-by-13-inch glass baking dish, and bake until crust is golden brown, 20 to 25 minutes. Transfer dish to a rack to cool.

2. Reduce oven to 300°. Whisk together eggs and granulated sugar in a medium bowl. Add lemon zest and juice, and combine. Sift in remaining 1/2 cup flour, add nuts, and stir to combine. Pour filling onto baked crust, and bake until filling sets, about 40 minutes. Refrigerate until well chilled before slicing, 1 hour and preferably overnight. Dust with confectioners’ sugar, slice into pieces with a sharp knife, and serve.

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* Exported from MasterCook *

LEMON SUNSHINE CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

LEMON SUNSHINE CAKE

8 eggs separated
½ C. sugar
2 tab. Cold water
½ tsp vanilla
½ tsp. Almond extract
1 ¼ C. sifted flour
½ tsp. Cream of tartar
½ tsp. Salt
1 C. sugar
Lemon Custard filling
Confectioners Sugar

Combine egg yolks, ½ C. sugar, water, vanilla, almond & lemon extract. Beat high until thick and lemon colored. Stir in flour all at once.

Beat egg whites, cream of tartar & salt in large bowl at high spped until foamy. Gradually beat in 1 C. sugar, beating until moist peaks form.

Gradually fold egg yolk mixture into egg whites. Pour into ungreased 10 inch tube pan. Pull spatula through batter to break up air bubbles.

Bake at 325º for 1 hour. Cut cake into 3 layers. Spread Lemon Custard Filling on all layers. Dust with Confectioners Sugar

Lemon Filling Custard
1 (2oz) envelope whipped topping mix
½ C. Milk
1 tsp. Vanilla
1 pkg. Instant lemon pudding
1 C. Milk

Prepare whipped topping mix with ½ C. milk & vanilla. Prepare pudding mix. Fold pudding and topping together.
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* Exported from MasterCook *

Low Calorie Cheesecake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Low Calorie Cheesecake
12 servings

3 whole graham crackers
1 tab. Butter
1 tab. Splenda
4 strips of lemon zest
½ cup Splenda
30 oz. part skim ricotta cheese
½ cup Egg Beaters
¼ cup lemon juice

Use metal blade to break up crackers, add butter and sugar and process. Press into bottom of springform. Bake for 10 minutes at 325 degrees.

Process zest and ½ cup sugar until finely chopped. Add ricotta, egg beater and lemon juice. Scrap down sides and make smooth. Pour into pan and bake until firm about 45 minutes. Cool completely then refrigerate for 6 hours.

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* Exported from MasterCook *

Low Calorie Cheesecake with Raspberry Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Low Calorie Cheesecake with Raspberry Sauce

3 whole graham crackers
1 tab. Butter or unsalted margarine
1 tab. Sugar or Splenda
4 strips of lemon zest
½ cup sugar
30 oz. Part skim ricotta cheese
½ cup egg Beaters
¼ C. lemon juice

Preheat oven to 325 degrees. Make crumb with crackers and margarine and sugar. Press into pan. Bake for 10 minutes. Process zest and sugar until chopped. Add ricotta, process. Add remaining ingredients. Blend. Pour into pan on top of crumbs and bake until firm for 45 minutes. Serve with Raspberry sauce.

10 oz. Thawed raspberries in syrup with 1 tab. Honey or Splenda. Puree honey and raspberries. Strain over bowl to remove seeds.

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* Exported from MasterCook *

Magic Cookie Bars

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Magic Cookie Bars
24 Bars

1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 (14 oz) Eagle Brand Sweetened Condensed Milk
1 cup semi sweet chocolate pieces
1 cup peanut butter chips

Preheat oven to 350. Melt butter in a 13 x 9 baking pan. Sprinkle crumbs
over; pour Eagle Brand over crumbs. Top with remaining ingredients;
pressing down firmly. Bake for 30 minutes. Store at room temperature.
Additional toppings could include; butterscotch chips, raisins, chopped
dried apricots, almond brickle chips, banana chips, mini marshmallows,
flaked coconuts

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* Exported from MasterCook *

Magic Lemon Meringue Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

3 extra large egg yolks, beaten
1 can (14 oz.) sweetened condensed milk
½ cup lemon juice
1 tsp. Grated lemon rind
3 extra large egg whites at room temperature
¼ cup sugar
1 baked Lemon Pie Crust at room temp.

Beat together yolks, sweetened condensed milk, lemon juice and rind. Beat egg whites with cream of tartar until foamy.
Gradually add sugar. Beat until stiff and glossy but not dry. Place lemon filling in baked crust. Spread meringue to overlap
edge of crust to avoid shrinkage. Bake in preheated 350- degree oven for 15 minutes or until meringue is brown. Cool 10
minutes at room temperature. Refrigerate for several hours.

Lemon Pie Crust

2 cups unsifted flour
2 sticks of margarine
1 egg beaten
3 tab. Lemon juice

Mix flour and margarine with pastry cutter until dry ingredients are moistened. Divide dough in half. Wrap in
waxed paper. Refrigerate until chilled. In a 9" pie plate, flute edges and prick bottom with fork. Bake at 450 degrees until
golden brown. This recipe makes two crusts. Dough can be stored in refrigerator for two to three days.

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* Exported from MasterCook *

Million Dollar Pie

Recipe By : Furrs Cafeteria
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can crushed pineapple -- not drained
1/2 cup lemon juice
1 cup pecans -- chopped
1 large Cool Whip Lite®
1 can Eagle Brand Sweetened Condensed Milk
2 each Graham cracker -- pie shells

Mix Pineapple, lemon juice, and condensed milk. Fold in Cool Whip and Pecans. Pour into Pie Shells and refrigerate for at least 5 hours. Also can be frozen.

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* Exported from MasterCook *

Millionaire Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Millionaire Pie

2 cups powdered sugar
1 stick butter, softened
1 large egg
¼ tsp. Salt and vanilla
2 baked pie shells
1 cup heavy cream
1 cup drained crushed, pineapple
½ C. chopped nuts

Cream sugar and butter. Add egg, salt & vanilla. Mix until light & fluffy. Spoon into crusts. Chill. Cover with whipped cream, blended with pineapple and nuts. Makes 2 pies
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* Exported from MasterCook *

Mocha Chip Scones

Recipe By : Recipe courtesy Sandra Lee
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Mocha Chip Scones Recipe courtesy Sandra Lee

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 12 servings
User Rating:

1/4 cup brewed coffee (recommended: Folgers Gourmet Supreme Roast Coffee), double strength, cooled
2 tablespoons heavy cream
2 large eggs, lightly beaten separately
1 teaspoon vanilla extract
3 1/2 cups baking mix
1/2 cup sugar
3/4 cup white baking chips
3/4 cup chocolate chips
1 tablespoon heavy cream
White decorating sugar or sanding sugar

Preheat oven to 350 degrees F.
In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.

In a large mixing bowl, combine baking mix, sugar, white baking, and chocolate chips.
Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2-inch thick). Cut into 12 wedges and place on ungreased cookie sheet. Set aside.

In a small bowl, combine 1 tablespoon cream and remaining beaten egg. Brush tops of scones with egg mixture and sprinkl

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