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Archive through October 03, 2004

The TVClubHouse: General Discussions ARCHIVES: 2005 Mar. ~ 2005 May: Cooking Corner (ARCHIVES): Need a non chocolate dessert: Archive through October 03, 2004 users admin

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Texannie
Member

07-16-2001

Wednesday, September 29, 2004 - 2:55 pm   Edit Post Move Post Delete Post View Post    
I am throwing a dinner party for my dad's wife for her birthday next month. She can't eat chocolate...can you imagine??? I have a recipe for a really good orange bundt cake that I put a chocolate ganache over, but I can serve the ganache on the side and garnish it with mandarin oranges and whipped cream
BUT
I am open to ideas for a really fabulous no chocolate dessert.

Landi
Member

07-29-2002

Wednesday, September 29, 2004 - 3:02 pm   Edit Post Move Post Delete Post View Post    
what about cheesecake? you can garnish with raspberry sauce or strawberry sauce and the berries.

Texannie
Member

07-16-2001

Wednesday, September 29, 2004 - 4:40 pm   Edit Post Move Post Delete Post View Post    
Landi, I thought about that, but can you believe it, I don't have a good recipe. Do you?

Beachcomber
Member

08-26-2003

Wednesday, September 29, 2004 - 4:45 pm   Edit Post Move Post Delete Post View Post    
Peaches and Cream Cheese Pie
3/4 cup flour
1/2 tsp salt
1 tsp baking powder
1/2 cup milk
3 tbsp butter
1 egg
3 oz vanilla pudding
20 oz sliced peaches
8 oz cream cheese
1/2 cup sugar
3 tbsp peach juice
Topping:
1 tbsp sugar
1/2 tsp cinnamon

Mix flour, salt, and baking powder. Beat milk, butter egg, and vanilla pudding for 2 minutes and add to flour, salt, and baking powder. Pour batter into greased 9" pie pan and place drained sliced peaches into batter. Beat for 2 minutes the cream cheese, sugar, and peach juice. Spread on top of batter to within 1" of the sides of the pie pan. Mix cinnamon and sugar and sprinkle on top of cream cheese mixture. Bake at 350 for 30 minutes.

This is wonderful and I get raves on it every time!}

Beachcomber
Member

08-26-2003

Wednesday, September 29, 2004 - 4:51 pm   Edit Post Move Post Delete Post View Post    
Key Lime Pie

1 can (14 oz.) sweetened condensed milk
1/2 cup key lime juice (must be key lime juice - Nelly & Joe's is good)
1 cup HEAVY whipping cream

Combine condensed milk and key lime juice in large bowl. Beat 1 cup of heavy whipping cream until it forms stiff peaks. Fold into milk and juice mixture until blended. Scoop filling into graham cracker crust or chocolate crust. Garnish with julienned sliced lime peel. Freeze until semi-firm, at least 4 hours. Let stand at room temperature 10 minutes before serving. Serves 8. Refrigerate or freeze to store.

I usually throw in a couple of extra splashes of key lime juice because I like the pie to have a tarter taste. This is a family favorite and the recipe comes from the Poogan's Porch restaurant in Charleston, SC.


Texannie
Member

07-16-2001

Wednesday, September 29, 2004 - 4:58 pm   Edit Post Move Post Delete Post View Post    
I love key lime pies..my mom made a great one!
The peach one looks good too.

Karen
Member

09-07-2004

Wednesday, September 29, 2004 - 5:21 pm   Edit Post Move Post Delete Post View Post    
My mom used to make an ambrosia-type dessert for Xmas every year, and it never really had a name until one of us kids, when we were younger, started calling it "Scrumptious", 'cause that's how it tasted. The name stuck:

Scrumptious Dessert

1/2 lb seedless green grapes, halved
1 small tin mandarin oranges, well drained
1 small tin pineapple chunks, well drained
2 c. miniature marshmallows
1 c. whipping cream, whipped
1/2 sour cream (low-fat or fat free would work, too)

Mix whipping cream until stiff. Fold in all other ingredients. Let stand, covered tightly with Saran wrap, in fridge 24hrs, stirring occasionally. Mmm, scrumptious. And a little less traditional than a cake or pie.

Texannie
Member

07-16-2001

Wednesday, September 29, 2004 - 6:09 pm   Edit Post Move Post Delete Post View Post    
I make that for Christmas too, minus the sour cream! LOL

This is the cake I was going to make. (cheater cake..hey this is the new step mom! LOL)
What if instead of a chocolate ganache over it (recipe doesn't call for it, but my dad loves chocolate) I mixed manadrin oranges and a raspberry puree and drizzled it. And then on each slice, a dollop of whipped cream with the puree, fresh raspberries and mandarin oranges?

I gotta have something that we can put a candle in and really do up the dog.



Orange Cake
INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
1/3 cup orange juice
2/3 cup white sugar
1/4 cup butter

--------------------------------------------------------------------------------

DIRECTIONS:
Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.


Landi
Member

07-29-2002

Wednesday, September 29, 2004 - 7:15 pm   Edit Post Move Post Delete Post View Post    
New York–Style Cheesecake
makes one 9-inch cheesecake, serving 12 to 16

graham cracker crust
1 cup (4 ounces) graham cracker crumbs
(8 whole crackers, broken into rough pieces
and processed in food processor until
uniformly fine)
1 tablespoon sugar
5 tablespoons unsalted butter, melted, plus additional 1 tablespoon melted butter for greasing pan

cheesecake filling
21/2 pounds cream cheese, cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
1/8 teaspoon salt
11/2 cups (101/2 ounces) sugar
1/3 cup (21/2 ounces) sour cream
2 teaspoons juice from 1 lemon
2 teaspoons vanilla extract
2 large egg yolks plus 6 large whole eggs

1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, making sure to leave enough butter to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom . Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.

2. For the cheesecake filling: Increase oven temperature to 500 degrees. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.

3. Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150 degrees, about 11/2 hours. Transfer cake to wire rack and run paring knife between cake and side of springform pan. Cool until barely warm, 21/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)

4. To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

Hippyt
Member

06-15-2001

Wednesday, September 29, 2004 - 8:32 pm   Edit Post Move Post Delete Post View Post    
Just go to Whole Foods and buy something,ya Martha wannabe!

Texannie
Member

07-16-2001

Thursday, September 30, 2004 - 6:29 am   Edit Post Move Post Delete Post View Post    
Just trying to show up the step monster, Hip!

Skootz
Member

07-23-2003

Thursday, September 30, 2004 - 7:03 am   Edit Post Move Post Delete Post View Post    
Here is an easy, but tasty one.

Make an angel food cake (I usually just buy it - much easier)

Ice it with a Whipped topping (dream whip)

Then get strawberries and slice them in thin slices and put all over the topping. It is yummy and is not overly filling and it looks really yummy.

You could also just have the cake made and sliced and everyone can take a piece and put their own topping on it. i.e. have a rasberry or strawberry sauce, whipped cream, and fresh fruit.

Texannie
Member

07-16-2001

Thursday, September 30, 2004 - 7:10 am   Edit Post Move Post Delete Post View Post    
That's a good idea about all the different topping options!

Biloxibelle
Member

12-21-2001

Thursday, September 30, 2004 - 11:17 am   Edit Post Move Post Delete Post View Post    
This is a recipe my husbands late aunt sent to me. It is wonderful for the end of dinner party served with coffee. It is also good the next morning with your coffee. You can bake it and freeze it if you wrap it tightly. It freezes well.

Warning it does contain alcohol and nuts

Kahlua Cake

1Pkg. Duncan Hines Golden Butter Cake Mix
4 eggs
1 cup sour cream
1 3-3/4oz Pkg. Instant French Vanilla Pudding
3/4 cup Wesson Oil
1 teas. Vanilla
1 cup brown sugar, packed
1/3 cup Kahlua
1-1/4 cup chopped pecans

Put cake mix in a large bowl; add eggs one at a time, beating well after each addition. Add sour cream, pudding mix, oil and vanilla; mix well. Divide batter in half, to one half add brown sugar, Kahlua and pecans.

In greased and floured bundt pan, place half the pecan mixture, then all of the plain mixture, then remaining half of pecan mixture.

Run knife through batter to marbleize slightly.

Bake in preheated 300 oven for 1 hour and 10 minutes.

This has been such a big hit at our dinner parties I have now become the recipient of many bottles of Kahlua around the holidays
.

Landi
Member

07-29-2002

Thursday, September 30, 2004 - 11:49 am   Edit Post Move Post Delete Post View Post    
belle? would that also work with other liquers? such as amaretto and almonds? or grand marnier?

Texannie
Member

07-16-2001

Thursday, September 30, 2004 - 12:58 pm   Edit Post Move Post Delete Post View Post    
Yum, that does sound good!

Rslover
Member

11-19-2002

Thursday, September 30, 2004 - 5:45 pm   Edit Post Move Post Delete Post View Post    
Landi,
Yes, I have made Bilox' kahlua cake but with southern comfort. The kahlua cake is usually made with chocolate mix/pudding.

Texannie,
What about a strawberry shortcake, banana cake, cannolis, or baked alaska?

Biloxibelle
Member

12-21-2001

Friday, October 01, 2004 - 5:26 am   Edit Post Move Post Delete Post View Post    
Landi, I don't see why not. The amaretto and almonds sounds like it would be very good. After I pulled the recipe out I decided to make one this weekend, I'm going to try it with amaretto and almonds.

Rslover, I've never made the kahlua cake with chocolate pudding I'm going to try that also.

I enjoy reading and trying variations to difference ideas.

Texannie
Member

07-16-2001

Friday, October 01, 2004 - 5:31 am   Edit Post Move Post Delete Post View Post    
My dh saw my original recipe and suggested that instead of a chocolate ganache, I do a raspberry grand marnier glaze and serve the gananch on the side.
She also can't eat garlic.......I am really having to adapt my recipes! LOL

Biloxibelle
Member

12-21-2001

Friday, October 01, 2004 - 10:07 am   Edit Post Move Post Delete Post View Post    
Oh that poor thing. I'd almost have to stop eating if I couldn't have chocolate or garlic.

Texannie, you have my curiosity up now. Can you share your recipe or is it a secret?

Ladylove
Member

08-12-2004

Friday, October 01, 2004 - 10:16 am   Edit Post Move Post Delete Post View Post    
I used to make something called Strawberry Truffle:

In large glass bowl layer slices of pound cake, drizzle pound cake with defrosted frozen o.j., spread with vanilla pudding, then layer with strawberrie's or any such fruits, then continue the process for about 3-4 layers and end with the fruit on the top!

Texannie
Member

07-16-2001

Friday, October 01, 2004 - 11:08 am   Edit Post Move Post Delete Post View Post    
Isn't it awful??? I had to really adapt my recipes! Was going to serve a soup course but it was just full of garlic, same with an appetizer I was going to serve.

Lady, That trifle sounds good too.

No, secret. Here's the base, but I always change things up a little.
For step 4, I am going to mix all those ingredients plus a little grand marnier and puree raspberries and then pour it over.


http://cake.allrecipes.com/az/OrangeCake.asp

Biloxibelle
Member

12-21-2001

Sunday, October 03, 2004 - 10:25 am   Edit Post Move Post Delete Post View Post    
Thank you Texannie. I have it printed out and added to the recipe file. It sounds delicious. I've been looking for new recipes, getting tired of the same old thing. Now I'm off to find a good shrimp salad.

Teachmichigan
Member

07-22-2001

Sunday, October 03, 2004 - 1:30 pm   Edit Post Move Post Delete Post View Post    
We just made the most delicious fall dessert today -- and it didn't have chocolate!

Caramel Apple Bars:
Crust
1 cup (8 ounces) brown sugar
3/4 cup (1 1/2 sticks) butter
1 teaspoon apple pie spice or cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup (4 1/4 ounces) unbleached all-purpose flour
1 cup (3 1/2 ounces) pecan meal or ground pecans
2 cups (6 1/2 ounces) thick oat flakes (rolled oats)

Filling
4 large apples, peeled and sliced or chopped (3 to 4 cups, 22 to 24 ounces)
1/2 teaspoon salt
1/2 teaspoon apple pie spice or cinnamon

Topping
10 to 12 ounces block caramel (or about 2 cups unwrapped caramel candies)
3 tablespoons (1 1/2 ounces) milk

Preheat the oven to 400°F. Lightly grease a 9 x 13-inch, 11 x 11-inch, or
similar-sized pan. To make extra-sure these bars don't stick, line the greased
pan, bottom and sides, with aluminum foil.

To make the crust: In a medium-sized bowl, beat together the sugar, butter,
spice, salt, and baking soda until well blended. Mix in the flour, pecan meal
and oats; the mixture will be crumbly. Reserve 1 cup of the crumbs, and press
the remaining crumbs into the prepared pan.

To make the filling: Toss the apples in a bowl with the salt and cinnamon.
Spread them over the crust, pressing them in slightly.

To make the topping: Melt the caramel with the milk. Drizzle the caramel over
the apples, and sprinkle with the reserved crumbs.

Bake the bars for 35 to 40 minutes, until the caramel is bubbling and the apples
tender. Remove them from the oven and cool to lukewarm. Run a knife around the
edge of the pan, cut the bars into squares, and arrange them on a serving plate.
Allow the bars to rest until the caramel firms up before serving. Yield: 2 dozen
bars.

Copyright 2004 The Baker's Catalogue, Inc.


ENJOY!

Texannie
Member

07-16-2001

Sunday, October 03, 2004 - 2:55 pm   Edit Post Move Post Delete Post View Post    
Oh yum!!!!!!!! That does sound good!!!