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  #1  
November 26th, 2007, 01:20 PM
ragmama's Avatar Platinum Supermommy
Join Date: Aug 2007
Location: Southern VA
Posts: 40,025
Let's post all of our dessert recipes here - cakes, cookies, candy, pie, anything!

I'll add an index in this top post as entries are added so we won't have to scroll through the whole thread to find what we're looking for.


INDEX
- Peanut Butter Pie
- Candy Cane Sugar Cookies
- Orange Blossom Cake
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  #2  
November 26th, 2007, 07:52 PM
ragmama's Avatar Platinum Supermommy
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PEANUT BUTTER PIE

Ingredients:
- 1 graham cracker pie crust
- 3/4 cup packed brown sugar
- 1/2 cup (4 ounces) cream cheese, softened (less-fat is okay)
- 1/2 cup peanut butter (reduced-fat is okay)
- 1/2 teaspoon vanilla extract
- 1 (8 ounce) container frozen fat free whipped topping, thawed
- 1 1/2 cups sliced banana (about two bananas) (optional)
- 1/4 cup chocolate sundae syrup (fat-free is okay)

Place brown sugar, cream cheese, peanut butter and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana (if desired) in bottom of prepared crust. Spread peanut butter mixture into pie crust; drizzle with syrup. Cover and freeze eight hours; let stand at room temperature 15 minutes before serving.

Recipe makes ten servings.

This is my DH's absolute favorite pie - he prefers it without the bananas, but it's great both ways. Recipe is very easy to double (or even triple) - I made one for Thanksgiving and have two in the freezer for Christmas right now! Enjoy!
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  #3  
December 1st, 2007, 07:26 AM
ragmama's Avatar Platinum Supermommy
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CANDY CANE SUGAR COOKIES

Ingredients:
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter (not margarine!)
1 1/2 cups sugar
2 large eggs
1 tsp. vanilla extract
red food coloring
powdered sugar

In large bowl, combine flour, baking powder and salt.

In separate bowl, beat butter and sugar with mixer on low speed, gradually increasing speed until light and fluffy. Reduce to low speed again and beat in eggs and vanilla. Beat in flour mixture until blended.

Divide dough in half and shape one half into two equal balls. Mix a few drops of red food coloring into remaining dough, then shape that into two equal balls as well. Wrap all four balls separately and freeze until dough is firm.

Preheat oven to 350.

On lightly floured surface, take small chunks of red dough and roll into long strings. Repeat with plain dough. Take strings of each color and twist together, shaping into candy canes. Place cookies on ungreased cookie sheet and bake 8-10 minutes or until edges are golden brown. Cool on wire racks, then sprinkle lightly with powdered sugar.

I just found this recipe in the People Holiday Extra and can't wait to try them - they're so cute!

ORANGE BLOSSOM CAKE

Ingredients:
1/2 cup self-rising flour
2 boxes instant coconut pudding mix
1/2 cup vegetable oil
2 Tbs. butter
1 egg
1 pint sour cream
12 ozs. Cool Whip
2 cans sweetened condensed milk
1 cup Tang

Mix flour, pudding mix, vegetable oil, butter and egg. Press into bottom of 13x9 baking dish. Bake 15 minutes at 375; let cool.

Mix sour cream, Cool Whip, condensed milk and Tang; pour on top of cooled crust. Chill well before serving.

There's a lady at our church that makes this for every potluck and it is sooooo good - not really "cake", that's just what it's called. I hounded her for a good two years before she gave up the recipe. Enjoy!
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  #4  
December 1st, 2007, 07:39 AM
wolfpack's Avatar I need a frappuccino!
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*This is actually on the American Diabetic Diet. But you would never know it. It is amazing!!!*


CHOCOLATE BERRY TRIFLE

INGREDIENTS
1 1/2 cups skim milk
1 pkg. sugar free fat free chocolate pudding
8 oz. container lite cool whip
1/4 cup strawberry all fruit spread
angel food cake - cut into twelve slices
2 cups berries ( frozen are best )

INSTRUCTIONS
Pour milk into large mixing bowl. Whisk in pudding mix for two minutes. Fold in one cup whipped topping.
Spread 1/2 the cake slices with strawberry spread. Top with the remaining cake. Cut into 1/2 inch cubes. In a large serving bowl place 1/2 the cubes and cover with 1/2 the fruit. Top with one cup Cool Whip. Top with pudding. Layer remaining cake, fruit, and Cool Whip. Garnish with berries.
Serves twelve.
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  #5  
December 1st, 2007, 09:47 AM
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* I am not a cook but got this from a friend of mine*


Double Chocolate Layer Cake

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut

1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter


Special equipment
two 10- by 2-inch round cake pans

Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.



Frozen chocolate bananas

ingredients:

2 ripe but firm bananas
6 ounces dark chocolate, chopped, or semisweet chocolate chips
2 tablespoons vegetable oil
1/2 cup granola, chopped pecans and walnuts, or sprinkles (optional)

preparation:

1. Line a baking sheet with nonstick foil or parchment paper.

2. Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.

3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.

4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).

5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.
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  #6  
December 1st, 2007, 10:28 AM
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Cream Cheese Pound Cake

Ingredients
1 1/2 cups butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all purpose flour
Dash of salt
1 1/2 teaspoons vanilla extract


Step 1: Preheat oven to 325. beat butter and cream cheese at medium speed of an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, one at a time, beating just until yellow disappers. Gradually add flour and salt, mixing at low speed just until blended: stir in vanilla. Pour into a greased and floured 10" tube pan.


Step 2: Bake at 325 for 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on a wire rack.
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  #7  
December 6th, 2007, 11:39 AM
excitedmommy2007's Avatar Conservative in Exile
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Location: Ohio
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White Chocolate Marshmallow cookies

Yeah they don't really have a name, so that's what I came up with

2 lbs white chocolate (candy making kind)
1 cup peanut butter
2 cups rice krispies
2 cups dry roasted peanuts
2 cup mini marshmallows

Mix together dry ingredients in big bowl

Melt chocolate in microwave stirring until smooth, mix in peanut butter until blended. Pour over dry ingredients and mix together, spoon dollops of mixture onto wax paper and let set.
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  #8  
December 17th, 2007, 07:37 AM
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Cherry Ice Box Cookies

Ingredients
1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon salt
1 (16oz) jar maraschino cherries, drained and finely chopped
1 cup finely chopped nuts
1/4 cup red decorator sugar (optional)

Steps

1. Beat butter at medium speed of an electric beater until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating mixture well.

2. combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and nuts into dough; cover and chill 2 hours

3. Shape dough into two 1 1/2" by 8" rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper, and freeze until firm.

4. Preheat oven to 400 degrees. unwrap frozen dough, and slice into 1/4" thick slices, using a sharp knife. Place on lightly greased cookie sheets. (Do not let thaw) Bake at 400 degrees for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.
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  #9  
December 17th, 2007, 10:13 AM
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Snow Flakes

INGREDIENTS

* 1 cup butter flavored shortening
* 1 (3 ounce) package cream cheese, softened
* 1 cup white sugar
* 1 egg yolk
* 1 teaspoon vanilla extract
* 1 teaspoon orange zest
* 2 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C ).
2. In a medium bowl, cream together shortening, cream cheese, and sugar. Beat in egg yolk, vanilla, and orange zest. Continue beating until light and fluffy. Gradually stir in flour, salt, and cinnamon. Fill the cookie press, and form cookies on ungreased cookie sheet.
3. Bake in preheated oven for 10 to 12 minutes. Remove from cookie sheet, and cool on wire racks.
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  #10  
December 17th, 2007, 10:21 AM
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Snickerdoodles

INGREDIENTS

* 1 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 2 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons cream of tartar
* 1/2 teaspoon salt
* 2 tablespoons white sugar
* 2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
3. Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.
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  #11  
December 20th, 2007, 11:17 PM
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Microwave Oven Peanut Brittle

INGREDIENTS

* 1 1/2 cups dry roasted peanuts
* 1 cup white sugar
* 1/2 cup light corn syrup
* 1 pinch salt (optional)
* 1 tablespoon butter
* 1 teaspoon vanilla extract
* 1 teaspoon baking soda


DIRECTIONS

1. Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
2. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.



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  #12  
December 21st, 2007, 07:36 AM
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5 minute fudge

Ingredients
1 2/3 cups sugar
1 (5 ounce) can evaporated milk
1/2 teaspoon salt
1 1/2 cups miniature marshmallows
1 1/2 cups semisweet chocolate morsels
1/2 cup chopped pecans or walnuts
1 teaspoon vanilla extract

Step 1:
Combine first 3 ingredients in a large saucepan. Bring to a boil; cook 5 minutes, stirring constantly.
Remove from heat; add marshmallows and remaining ingredients, stirring until the marshmallows and chocolate morsels melt.

Step 2:
Spoon mixture into a buttered 9"-square pan, spreading evenly. Cool completely. cut into squares.
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  #13  
April 6th, 2008, 08:00 AM
Mountain~Mama's Avatar ThePastHasNoPowerOverMe
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Location: Maine
Posts: 24,476
HEALTHY CARROT CAKE

1 1/2 c. whole wheat flour
1 1/2 c. unbleached flour
1/2 c. brown sugar
2 1/2 tsp. baking soda
1 tbsp. cinnamon
2 c. shredded carrots
1 c. crushed pineapple, undrained (juice)
1 c. honey
1/2 c. saffron oil
4 egg white
1 tbsp. vanilla
1/3 c. walnuts, optional

Mix all ingredients. Beat 2 minutes on high. Pour into 9 x 13 inch pan coated with spray. Bake at 350 degrees for 40-50 minutes. Done when pick comes out clean. Cool 30 minutes.
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  #14  
April 6th, 2008, 08:34 AM
2pinks&ablue's Avatar Chantelle
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Location: NB, Canada
Posts: 36,142
Quick Candy Bar Cookies

1/2 cup brown sugar.
1/2 cup margarine
1 cup graham cracker crumbs
1/2 cup white sugar
1/4 cup milk
Boil the above together for 5 minutes.

1/2 cup chocolate chips
1/2 cup butterscotch chips
2/3 cups peanut butter
Melt the above together over low heat.

Line a 9x3 pan with Club crackers. Pour the first mixture over the crackers and add another layer of crackers. Pour and spread the melted chips over the top layer of crackers. Cool and cut.
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  #15  
June 21st, 2008, 10:49 PM
lily.petals's Avatar Mega Super Mommy
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Easy Peanut Butter Cookies

1 cup peanut butter (creamy)
1 cup sugar
1 egg

1. Use electric mixer to mix ingredients in bowl
2. Mold into balls and place on a cookie sheet
3. preheat oven to 350
4. Place cookie sheet in oven and bake 8-10 minutes

Enjoy!
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  #16  
November 29th, 2008, 06:46 PM
twingirls52905's Avatar loving my new baby boy
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TRIPLE-LAYER PEANUT BUTTER BROWNIES

1 pkg. (19-21 oz.) brownie mix, prepared
1 c. cold milk
1 pkg. (3.4oz.) vanilla instant pudding
1 c. creamy peanut butter
1/2 c. powdered sugar
1 1/2 c. Cool Whip, not thawed
3 squares semi-sweet baking chocolate (I used choc chips)

Prepare brownie mix & bake according to the directions on the box. Whisk milk & pudding mix 2 minutes while brownies are cooling. Add peanut butter & sugar; mix well. Cover and refrigerate pudding mixture until brownies are completely cooled. Spread pudding mixture over brownies. Microwave whipped topping & chocolate on HIGH 1 minute, stirring every 30 seconds. Spread over pudding. Refrigerate 1 hour. Optional: sprinkle with chopped peanuts.
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  #17  
December 17th, 2008, 03:45 AM
Chunky Monkey's Avatar Platinum Supermommy
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Pumpkin Cookies

1 c. shortening 1 tsp. soda
1 c. sugar (or Splenda) 1 tsp. cinnamon
1 c. pumpkin (not pie mix) ½ tsp. salt
l egg 1 c. raisins
2 c. flour

Combine shortening, sugar and pumpkin. Add egg and mix well. Add shifted dry ingredients and raisins. Drop from spoon onto cookie sheet. Bake at 375º for 10 to 12 minutes.

Frosting: 3 Tbsp. butter 1 c. powdered sugar
4 tsp. milk ½ tsp. vanilla
½ c. brown sugar (¼ c. if using Splenda Brown Sugar)

Cook butter, milk and brown sugar until dissolved. Cool and add powdered sugar and vanilla. Spread on warm cookies. Makes 4 to 5 dz.
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  #18  
February 25th, 2009, 07:44 PM
hopesNdreams's Avatar Proud BF'ing Mama!!!
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Location: Connecticut
Posts: 23,132
Ice Box Cake
(serves 9)

Ingredients
3 ripe bananas
about 10 graham crackers
1 pkg. of vanilla pudding, use directions on package

Directions
Line bottom of 9 by 9 pan with graham crackers. Add some of the pudding on top. Add sliced bananas on top of that. Continue to layer these 3 ingredients and chill. Add some sprinkles on top.


I also use chocalate pudding and do layers...sometime i put cherries on it!!! SOOOO good!
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  #19  
April 19th, 2009, 05:24 AM
Mountain~Mama's Avatar ThePastHasNoPowerOverMe
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Location: Maine
Posts: 24,476
FRESH PEACH COBBLER

1/4 c. plus 2 tbsp. butter
2 c. sugar (divided)
3/4 c. all-purpose flour
2 tsp. baking powder
Dash of salt
3/4 c. milk
2 c. sliced peaches

Melt butter in 2 quart dish. Combine 1 cup sugar, flour, baking powder and salt. Add milk and stir until mixed. Pour batter over butter in baking dish BUT DO NOT STIR. Combine peaches and remaining 1 cup of sugar. Spoon over the batter. DO NOT STIR. Bake at 350 degrees for 1 hour.
If canned peaches are used, do not drain, use 1/2 cup sugar in peaches and 1/2 cup sugar in dough mixture.
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  #20  
December 22nd, 2009, 10:22 AM
ragmama's Avatar Platinum Supermommy
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Location: Southern VA
Posts: 40,025
Reindeer Crunch

This looks soooo good - I'm going to be trying it VERY soon!

http://www.justmommies.com/forums/f3...pe-photos.html
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