Sweets – Other

Chocolate Filling for Chocolate Cups

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Use this to fill little chocolate cups (that you buy – don’t work so hard!) or a crumb pie crust or just in pretty glasses.  Too easy! If you want to be trendy, sprinkle a little sea salt on the chocolate cups.

Ingredients:

  • 1 pkg. (8 oz.)  cream cheese, softened
  •  2/3 cup sugar
  • 1 tsp vanilla
  •  1 tub (8 oz.) cool whip, thawed
  • 2/3 c powdered cocoa
  • chocolate sprinkles

Directions:

  1. Beat cream cheese and sugar in large bowl with whisk or mixer until blended.
  2. Stir in cocoa and vanilla.
  3. Stir in cool whip.
  4. Refrigerate 3 hours.
  5. Serve topped with chocolate sprinkles

Serves:  a lot of chocolate cups or 8 as pie.

Source:  Kraft Recipes – Cool whip

Lemon Sour Cream Frosting

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Use this to fill little chocolate cups, or frost a lemon cake, or dip strawberries and angel cake chunks in.  Yummmm!

Ingredients:

  • 2-3 C powdered sugar
  • 2 Tab sour cream
  • 1/4 tsp salt
  • 2 Tab lemon juice
  • Lemon zest

Directions:

  1. Place the sour cream in a mixing bowl with 2 cups of the powdered sugar.
  2. Mix and add salt and lemon juice.
  3. Add more powdered sugar until icing is desired consistency.

Serves:    ?

Source:  A Bountiful Kitchen

Coconut Filling for Chocolate Cups

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Use this to fill little chocolate cups (that you buy – don’t work so hard!) or a crumb pie crust or just in pretty glasses.  Too easy!

  • 1 pkg. (8 oz.)  cream cheese, softened
  •  2/3 cup sugar
  • 1 tsp almond extract
  • 1 tub (8 oz.) cool whip, thawed
  • 2 c coconut
  • toasted coconut
  1. Beat cream cheese and sugar in large bowl with whisk or mixer until blended.
  2. Stir in coconut and almond extract.
  3. Stir in cool whip.
  4. Refrigerate 3 hours.
  5. Serve topped with toasted coconut

Serves:  a lot of chocolate cups or 8 as pie.

Source:  Kraft Recipes – Cool whip

Rum Pineapple Delight

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Who said jello is just for children???

Ingredients:

  • 1 3 oz pkg pineapple jell-o
  • 1 c Malibu rum (use plain rum if you don’t like coconut)
  • 1 c Water

Directions:  

  1. Dissolve jello in boiling water completely.
  2. Stir in rum.
  3. Pour into 2 ounce shot glasses 3/4 of the way up.  (use those little plastic portion cups)
  4. Chill till set and serve.

Serves:    12

Source:  Genius Kitchen

Molded Strawberry Salad

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This is a vintage recipe, filled with the wonderful blended flavors of strawberries, bananas and pineapple. The sour cream layer in the middle gives a tangy counterpoint to the sweetness of the Jell-O and fruit.  It works for dessert too.

Ingredients:

  • 1 large box (6 ounce) strawberry or strawberry/banana Jell-O (regular or sugar-free)
  • 1 c boiling water
  • 3 bananas, peeled and mashed (I put the bananas on a plate and mash them with the tines of a fork.)
  • 2 (10 ounce) packages frozen strawberries with juice, defrosted
  • 1 (20 ounce) can crushed pineapple, drained
  • 1/2 – 1 c chopped pecans, toasted (optional)
  • 1 1/2 c sour cream, can use regular or light

Directions:  

  1. In a large bowl, stir Jell-O and the 1 cup boiling water together until the jello is completely dissolved.
  2. Add the mashed bananas, strawberries with juice, drained crushed pineapple, and pecans (optional).
  3. Stir to blend.
  4. Pour half of the Jell-O mixture into a 9″ x 13″ glass dish.
  5. Spread evenly.
  6. Chill until set. This goes quickly because of the low moisture content in the Jell-O.
  7. Set aside the other half of the jello – do not chill or else it will set.
  8. Once the jello in the dish has set, gently spread the sour cream evenly over the Jell-O. Before spreading the sour cream, you may want to stir it to loosen it and make it more of a spreading consistency.
  9. Pour the remaining half of the Jell-O mixture over the sour cream, gently spread evenly, cover.
  10. Chill until jello is set.
  11. The Jell-O can be cut into squares if desired for serving. Otherwise – serve it family style and let everyone scoop out their desired portion.

Servings: 12 -15 servings

Source: Terri @ that’s some good cookin’.  Recipe given to me by my Grandmother, Thelma Lucille Bates

Dutch Oven Campfire Cobbler

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This is for a deep 12 inch cast iron Dutch oven. Amounts are approximate, use whatever size cake mix and pie filling you have, easily double the recipe for bigger crowds.  It is not a crime to line your Dutch oven!  Foil or purchased.  Some people Mix the cake mix with Sprite or Ginger Ale to make a stiff dough.  Don’t tell anyone but this ill work in a pan in the oven.

Ingredients:

  • 1 (18 1/4 ounce) box yellow cake mix or 1 (18 1/4 ounce) box white cake mix
  • 1/2 c butter
  • 2 (21 oz) cans fruit pie filling
  • cinnamon, to taste
  • 25 charcoal, briquettes (at least)

Directions:

  1. Place Dutch oven over approximately 15 charcoal briquettes or over coals on a flat spot in the fire ring.
  2. Empty pie filling into Dutch oven.
  3. Spread dry cake mix on top of pie filling and spread evenly.
  4. Sprinkle with cinnamon to taste.
  5. Cut butter or margarine into even sized pieces and arrange on top.
  6. Put lid on Dutch oven.
  7. Arrange 10 hot charcoal briquettes in a checkerboard pattern on top or scatter hot coals over lid.
  8. Bake until done (this could be anywhere from 10 to 45 minutes depending on how hot your fire/coals are).

Serves: 8

Source:  Genius Kitchen – Recipe by MommyMakes

Puff Pastry Turnovers (Any Flavor) – Ridiculously Easy

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Frozen puff pastry is an essential in your freezer.  So many sweets and savories to make.

Ingredients:

  • 2 puff pastry sheets (1 box)
  • 1 can of pie filling (any flavor)
  • 1 egg
  • 1 Tab water

For the Icing (optional)

  • 1 c powdered sugar
  • 2 Tab milk

Directions:

  1. Preheat oven to 400°.
  2. Thaw puff pastry sheets over night in the fridge.
  3. When thawed lay each square out on lightly floured surface.
  4. Using a knife (or pizza cutter) cut each sheet into four squares to make 8 turnovers.
  5. Scoop 1-2 Tablespoons per filling onto the center of each square.
  6. Dampen the edge of the pastry with water.
  7. Fold to form a triangle.
  8. Repeat until all turnovers are filled.
  9. Seal edges of each turnover together with the back of a fork.
  10. Place on ungreased baking sheet.
  11. Add egg and water to small bowl.
  12. Whisk with fork to combine.
  13. Brush egg wash on top of all turnovers.
  14. Bake for 18-24 minutes, or until puff pastry is golden brown.
  15. Let cool completely.

For the Icing (optional)

  1. Whisk together powdered sugar and milk with a fork in a small bowl.
  2. Add icing to ziplock bag and cut corner.
  3. Ice all turnovers as desired.

Serves: makes 8 turnovers

Source:   So Damn Delish

Chocolate Trifle

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Another trifle – many variations on a theme!  If using frozen cherries, make the sauce first and refrigerate.  It should be cold to make the trifle.  The quantities do not have to be exact – this dish was invented using leftovers from tea.  Some suggest making it in a large dish, single layer for easier serving.  Useful, but not as impressive!

Ingredients:

  • 1 9 x 13 chocolate cake, chocolate pound cake, or brownies cut into 1 inch cubes
  • 1/2 c Cherry Herring liqueur (In a pinch use Amaretto but it is not nearly as good.)
  • 4 pkg (3.9 oz) instant chocolate pudding
  • 6 c cold milk or even better 1/2 and 1/2
  • 1 qt (4 c) whipping cream – whipped
  • 1/2 c powdered sugar
  • 1 tsp almond/vanilla extract
  • 3 cans cherry pie filling (or, be really fancy and use frozen dark cherries – see Note)
  • 1 c toasted almond slivers and/or chocolate shavings

Directions:

  1. Whip the cream.
  2. Add the powdered sugar and almond extract.
  3. Pave the bottom of a straight sided glass bowl with half the cake.  Make sure it goes all the way to the sides of the bowl so it will show when done.
  4. Sprinkle with half the Cherry Herring.
  5. Mix the instant pudding with the milk/1/2&12.
  6. Layer half the pudding on the cake.  Again, go all the way to the side of the bowl.
  7. Spoon on half the pie filling/ fruit.  Make sure it is up to the side of the bowl.
  8. Spoon on half the whipped cream.
  9. Place the remainder of the cake, pudding, fruit and whipped cream in layers in bowl.
  10. Sprinkle the almond and  chocolate on top.

Serves:  30  You want a LARGE (like 12 inch) tall glass bowl for this.

Source:    A riff on Sunset Cook Book’s recipe

Note:   Frozen Cherry Sauce

  • 4 1/2 c frozen cherries (about 50 oz/3+ lbs)
  • 4 c of the syrup from the frozen cherries (If not enough add water to make 4 c)
  • 3/4 c  granulated sugar
  • 3 tablespoon cornstarch dissolved in 1/2 cup water
  1. Place the cherries, sugar and the syrup in a saucepan.
  2. Bring to a boil.
  3. Simmer for another 3 minutes.
  4. Stir in the cornstarch mixture, stirring continually until the sauce is thickened, about 1 minute.
  5. Cool before adding to trifle.

Fruit Trifle

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Trifles are wonderful because just about anything goes.  You can  vary the fruit, custard, and cake and it is all good.  It is hard to make a bad trifle.

Ingredients:

  • 3 dz ladyfingers
  • 1 c apricot jam
  • 1/2 c Whidbey Island Loganberry Liqueur (or other fruit based  liqueur)
  • 4 pkg (3.9 oz) instant vanilla pudding
  • 6 c cold milk or even better 1/2 and 1/2
  • 1 qt (4 c) whipping cream – whipped
  • 1/2 c powdered sugar
  • 1 tsp almond/vanilla extract
  • 6 – 8 cups fruit – berries, cherries (frozen), peaches etc.
  • 1 c toasted almond slivers and/or chocolate shavings

Directions:

  1. Prepare the fruit – wash, dry, slice, whatever.
  2. Whip the cream.
  3. Add the powdered sugar and extract.
  4. Split the ladyfingers.
  5. Spread with jam.
  6. Put them back together.
  7. Line the bottom of a straight sided glass bowl with half the ladyfingers.  Make sure they go all the way to the sides of the bowl so they will show when done.
  8. Sprinkle with half the liqueur.
  9. Mix the instant pudding with the milk/1/2&12.
  10. Layer half the pudding on the ladyfingers.  Again, go all the way to the side of the bowl.
  11. Spoon on half the fruit.  If using berries make sure they are up on the side of the bowl.
  12. Spoon on half the whipped cream.
  13. Place the remainder of the ladyfingers, pudding, fruit and whipped cream in layers in bowl.
  14. Sprinkle the almond and  chocolate on top.

Serves:  30  You want a LARGE (like 12 inch) tall glass bowl for this.

Source:    A riff on Sunset Cook Book’s recipe

Chocolate Mousse Amaretto

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Chocolate Mousse is one of those classic desserts that no one makes any more “because it is so complicated”.  Not really true, and you can make it the day before.

Ingredients:

  • 6 squares semisweet chocolate squares
  • 4 each eggs, separated
  • 3 Tab amaretto
  • 3 Tab sugar

Directions:

  1. In medium bowl, melt chocolate in the microwave – 30 seconds, stir, 30 seconds
  2. Cool to lukewarm.
  3. Beat in egg yolks, one at a time.
  4. Stir in Amaretto.
  5. Beat egg whites until foamy
  6. Gradually beat in sugar until whites form stiff peaks.
  7. Stir 1/3 of meringue whites into chocolate.
  8. Gently fold chocolate mixture into remaining meringue until no streaks remain.
  9. Spoon into serving cups.
  10. Chill at least 1 hour before serving.

Serves:  4

Source:  Epicurious

If time allows, here is a fancier version of chocolate mousse.

Ingredients:

  • 1-1/2 pounds semisweet chocolate chips
  • 1/2 c brewed espresso
  • 1/2 c Amaretto
  • 4 egg yolks
  • 1 c heavy cream, chilled
  • 1/4 c sugar
  • 9 egg whites, at room temperature
  • Pinch salt
  • 1 c lightly toasted almonds (optional – not traditional)
  • 1 c creme fraiche for garnish

Directions:

  1. Melt the chocolate chips in a heavy medium-size saucepan over very low heat, stirring constantly.
  2. Add the espresso, then the Amaretto.
  3. Let cool to room temperature.
  4. Add the egg yolks, one at a time, beating well after each addition.
  5. Whip the cream until thickened.
  6. Gradually beat in the sugar and continue beating until stiff.
  7. Beat the egg whites with the salt in another bowl until stiff.
  8. Gently fold the egg whites into the cream.
  9. Stir about a third of the cream mixture thoroughly into the chocolate mixture.
  10. Scrape the remaining cream mixture over the chocolate and fold together gently.
  11. Fold in the almonds.
  12. Pour into individual servings cups, sherbet cups or wine glasses.
  13. Refrigerate for two hours.
  14. To serve, pipe or spoon the creme fraiche over each mousse.

Serves:   8

Source:  The Times-Picayune,Updated Mar 24, 2015; Posted Mar 20, 2015, By Marcelle Bienvenu, NOLA.com