Lady
10-28-2003, 07:43 AM
Sorry for the delay computer is messed up
Rum Chocolate Cake
Ingredients: 1 package devils food chocolate cake mix 1 package instant chocolate pudding 4 eggs 1 cup sour cream 1/4 cup vegetable oil 1/4 cup rum 1 cup chopped walnuts 1 cup miniature chocolate chips Combine cake mix, pudding mix, eggs, sour cream, oil and rum in large mixer bowl. Mix well; then beat at medium speed for 4 minutes. Stir in nuts and chocolate chips. Pour into greased and floured Bundt pan. Bake at 350 degree for 50 to 55 minutes or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan 15 minutes then remove from pan and cool on rack. When cool - frost or sprinkle with powdered sugar.
Cheesecake for the Holidays
1 (21 1/2 oz) package brownie mix 1 (8 oz) package cream cheese; softened 2 tablespoons butter or margarine, softened 1 tablespoon cornstarch 1 (14 oz) can sweetened condensed milk 1 egg 1 teaspoon vanilla extract 1 (16 oz) container prepared chocolate frosting Preheat oven to 350°F. Grease a 9 by 13 inch baking pan. Prepare brownie mix according to the directions on the package. Spread into prepared baking pan. In a medium bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter. Bake for 45 minutes, or until top is lightly browned. Allow to cool, spread with frosting and cut into bars.
Blackberry Pie
1 1/3 cups sweetened condensed milk
1/4 cup lemon juice
1 1/4 cups fresh or whole frozen blackberries, thawed
1 baked pastry shell, 9-inch
Combine milk and lemon juice; stir until thickened.
Fold in 1 cup of fruit and pour into pastry shell.
Cover with whippped cream garnish with remaining berries.
Chill thoroughly before serving.
Banana Cream Pie
1 (9-inch) pie crust -- baked & cooled
1/3 cup sugar
1/2 cup sifted all-purpose flour (Robin Hood)
1/4 teaspoon salt
3 cups milk
3 egg yolks -- slightly beaten
1 1/2 teaspoons vanilla
1 tablespoon butter
2 ripe bananas, finely sliced
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Mix 1/3 cup sugar, flour, and salt in a saucepan; add milk gradually, stirring until smooth. Cook until mixture boils, stirring constantly. Mix a small portion of the hot mixture with egg yolks, return to saucepan and boil for 2 minutes more, stirring constantly. Remove from heat, add vanilla and butter. Cool. Place bananas in bottom of cooled shell, add filling and top with meringue.
Meringue:
Beat egg whites and cream of tartar until frothy. Add sugar gradually. Continue beating egg whites until they hold a glossy peak. Spoon meringue onto filling, sealing to the edge of crust to prevent shrinking. Bake at 425 degrees for 4 to 5 minutes, or until browned.
Rum Chocolate Cake
Ingredients: 1 package devils food chocolate cake mix 1 package instant chocolate pudding 4 eggs 1 cup sour cream 1/4 cup vegetable oil 1/4 cup rum 1 cup chopped walnuts 1 cup miniature chocolate chips Combine cake mix, pudding mix, eggs, sour cream, oil and rum in large mixer bowl. Mix well; then beat at medium speed for 4 minutes. Stir in nuts and chocolate chips. Pour into greased and floured Bundt pan. Bake at 350 degree for 50 to 55 minutes or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan 15 minutes then remove from pan and cool on rack. When cool - frost or sprinkle with powdered sugar.
Cheesecake for the Holidays
1 (21 1/2 oz) package brownie mix 1 (8 oz) package cream cheese; softened 2 tablespoons butter or margarine, softened 1 tablespoon cornstarch 1 (14 oz) can sweetened condensed milk 1 egg 1 teaspoon vanilla extract 1 (16 oz) container prepared chocolate frosting Preheat oven to 350°F. Grease a 9 by 13 inch baking pan. Prepare brownie mix according to the directions on the package. Spread into prepared baking pan. In a medium bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter. Bake for 45 minutes, or until top is lightly browned. Allow to cool, spread with frosting and cut into bars.
Blackberry Pie
1 1/3 cups sweetened condensed milk
1/4 cup lemon juice
1 1/4 cups fresh or whole frozen blackberries, thawed
1 baked pastry shell, 9-inch
Combine milk and lemon juice; stir until thickened.
Fold in 1 cup of fruit and pour into pastry shell.
Cover with whippped cream garnish with remaining berries.
Chill thoroughly before serving.
Banana Cream Pie
1 (9-inch) pie crust -- baked & cooled
1/3 cup sugar
1/2 cup sifted all-purpose flour (Robin Hood)
1/4 teaspoon salt
3 cups milk
3 egg yolks -- slightly beaten
1 1/2 teaspoons vanilla
1 tablespoon butter
2 ripe bananas, finely sliced
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Mix 1/3 cup sugar, flour, and salt in a saucepan; add milk gradually, stirring until smooth. Cook until mixture boils, stirring constantly. Mix a small portion of the hot mixture with egg yolks, return to saucepan and boil for 2 minutes more, stirring constantly. Remove from heat, add vanilla and butter. Cool. Place bananas in bottom of cooled shell, add filling and top with meringue.
Meringue:
Beat egg whites and cream of tartar until frothy. Add sugar gradually. Continue beating egg whites until they hold a glossy peak. Spoon meringue onto filling, sealing to the edge of crust to prevent shrinking. Bake at 425 degrees for 4 to 5 minutes, or until browned.