Category Archives: Dessert

Summery Sherbert

Submitted by Jane

Ingredients:
Sherbert

Directions:
Go to Store. Purchase yummy sherbet. Go back home. Get out very large bowl. Scoop in yummy sherbet. Grab biggest spoon in sight. Enjoy.

Nutrition: check your label!

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Chocolate Ganache Icing

One of our favorites!

Submitted by Elise

Ingredients:
8 oz semisweet or dark chocolate, cut up
8 oz heavy whipping cream
(more or less as long as part are equal)

Directions:
Heat heavy cream slowly, almost reaching a boil. Add chocolate in pieces, and stir until blended. Place in a tupperware with tight lid and refrigerate for at least 6 hours. Beat with whisk until fluffy. It can be slightly warmed in 5 second intervals in the microwave to thin if needed.

Nutrition: to be added

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Chocolate Cake

The groom’s cake at our wedding – great with strawberries

Submitted by Elise

Ingredients
:
2 C sugar
1⅓ C flour
¾ C cocoa powder
1½ tsp baking soda
1½ tsp baking powder
1 tsp salt
2 eggs
1 C whole milk
½ C oil
2 tsp vanilla
1 C boiling water

Directions:
Preheat oven to 350 degrees F. Grease and flour 9X13-inch pan or 2 – 9-inch round pans. Mix well all dry ingredients. Add eggs to the dry mix one at a time while using hand mixer. Mix in milk, oil and vanilla. Add boiling water added after all other ingredients are mixed in. Pour watery batter immediately into pan(s). Bake for 30 – 35 minutes. Cool completely before icing. Can be wrapped tightly in saran wrap and refrigerated for up to 2 days before icing with chocolate ganache icing.

Nutrition:

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Oreo Truffles

Perfect for parties

Submitted by Elise

Ingredients:
1 package Oreos
8 oz cream cheese, softened
16 oz Hershey Special Dark chocolate (or 2 XL bars)

Directions:
Blend oreos in food processor until fine. Add cream cheese. Mix until smooth, then
1 pkg Oreos in food processor until blended fine. Place in bowl and chill for 2 hours in freezer.

Scoop out little balls, and roll in hand until round. Place the balls back in the freezer for 30 minutes.

Start by melting one bar of chocolate on high in microwave in 20-second intervals, stirring between each one until just melted. I use a 16-ounce Pyrex measuring cup. Add and melt more chocolate as you need it. Drop one ball into melted chocolate, and use two spoons to pick up and place on a wax paper-covered cookie sheet or platter that fits on your freezer shelf. After dipping chill in freezer for 15 minutes before serving. Store in an air tight container in refrigerator.

Nutrition: to be added

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Cream Cheese Pound Cake

Submitted by Amy

Servings: 10-12

Ingredients:
1½ C butter or margarine, softened
3 C cake flour (all-purpose flour is fine)
1 – 8 oz package cream cheese, softened
1 tsp vanilla
3 C sugar
6 eggs

Directions:
In a mixer, cream together butter and cream cheese. Slowly add the sugar and then the eggs, one at a time. Mix well and add the vanilla and flour. Pour into a greased bundt pan. (I use Pam spray. Don’t use an angel food cake pan as batter will drip.) Place cake in cold oven. Bake 1½ hours at 300 degrees F. Turn out of pan onto a cooling rack right away.

Nutrition: (per serving, based upon 12)
613.9 calories, 32.4g fat (19.3g saturated), 74.7g carbs (0.8g fiber), 8g protein

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Chocolate Sauce

Submitted by Carol

Quick, easy, and great for people who have dairy allergies.

Yield: approximately ¾ C

Ingredients:
½ C sugar
3 T cocoa
1½ T cornstarch
½ C water
dash of salt
2 T butter or margarine

Directions:
Sift dry ingredients together and add water.  Boil 1 minute stirring constantly. Stir in 2 T. butter or margarine. Heat 30 seconds. Remove from heat and add 1 tsp. of vanilla.

Nutrition: (entire recipe)
673.1 calories, 25.3g fat (15.6g saturated), 119.7g carbs (5.5g fiber), 3.4g protein

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Key Lime Pie Parfait

Submitted by Roxanne

Servings: approximately 4

Ingredients:
½ C fresh key lime juice
¼ C sugar
¼ tsp lime zest
2 large eggs
1 – 14 oz can fat-free sweetened condensed milk
1½ C whipped cream*
1 C graham cracker crumbs
lime zest for garnish

Directions:
Combine the first 5 ingredients in a large bowl. Stirring until smooth. Pour into a double boiler, and cook over simmering water about 6 minutes or to 160 degrees F, stirring constantly. Remove from heat, and place the pan in a bowl of ice water to cool for about 20 minutes.

Layer in glasses, alternatind whipped cream, custard and cracker crumbs, starting and ending with whipped cream. Garnish with zest.

Nutrition: (per serving)
567.2 calories, 21.2g fat (11.4g saturated), 81.6g carbs (0.8g fiber), 13.2g protein
*using canned whipped cream: 470.4 calories, 9.7g fat (4.2g saturated), 83.1g carbs (0.8g fiber), 13g protein

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