Sweets

Fruit Recipes

Recipes

1. Best Ever Cake!
2. Outrageous Peanut Butter Cookies
3. Tropical Carrot Cake with Coconut Cream Cheese Frosting
4. Strawberry Prezel Dessert
5. Summer Surprise Cake
6. Is it Really Better Than Sex?
7. Red Velvet Cake
8. Chocolate Mousse

Best Ever Cake

1 baked German Chocolate cake (sheet cake) 13 X 9 X 2

1 jar of caramel ice cream topping

1 can of Eagle Brand condensed milk

6 Heath candy bars crushed

1 tub of Cool Whip

Bake cake according to package directions. Do not remove cake from pan. While cake is still warm, not hot, make holes in the entire top of the cake using a wooden spoon every inch or so apart. Pour caramel topping over the top of the cake and let soak in. Poor on 1 can of Eagle Brand condensed milk, Crush 3 of the Heath candy bars and sprinkle on the top. Refrigerate for 6 hours (DO NOT TOUCH):) Frost the cake with the cool whip and crush the 3 remaining Heath bars to decorate the top. You may have an extremely hard time not eating it right out of the pan. Serves 12

Outrageous Peanut butter Cookies

1 cup peanut butter -- chunky style
1 cup firmly packed brown sugar
6 Tbls. unsalted butter room temperature
1 large egg
2 Tbls. dark corn syrup
2 tsp. vanilla extract
1 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1 tsp. baking soda
6 oz. candy bars with peanuts, chocolate, and caramel (such as Nutrageous) cut into 1/2-inch cubes

Preheat oven to 325°. Line 2 large baking sheets with foil. Using electric mixer, beat first 6 ingredients in a large bowl until well blended.Stir flour, oats, and baking soda in a small bowl to blend; mix into peanut butter mixture. Gently mix in candy bar cubes. Drop dough by heaping tablespoonfuls onto prepared sheets, spacing 1½ in. apart. Flatten cookies slightly with moistened fingertips. Freeze cookies on sheets 15 minutes. Bake cookies 10 minutes. Reverse sheets and bake until golden, about 10 min. longer. Let cookies cool on sheets until beginning to firm, about 5 min. Transfer cookies to wire racks and cool completely. Yield: 30 cookies.

Tropical Carrot Cake with Coconut Cream Cheese Frosting

Note From Rainy: This cake is expensive and takes a long time to put together, but is well worth the effort

Source: Bon Appetit

2 1/3 cups sifted all purpose flour (sifted, then measured)
1 cup sweetened flaked coconut
1 cup dry-roasted macadamia nuts
3/4 cup chopped crystallized ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda

2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 8-ounce cans crushed pineapple in its own juice, well drained

3 8-ounce packages Philadelphia-brand cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups powdered sugar
3/4cup canned sweetened cream of coconut
1 teaspoon vanilla extract
1/2 teaspoon (scant) coconut extract

14 whole dry-roasted macadamia nuts
1/4 cup chopped crystallized ginger

For cake:

Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

For frosting:

Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.

Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Strawberry Pretzel Dessert

2 c Rolled Pretzels

1 1/2 butter or magarine

2 8oz Cream Cheese

2 c Sugar

1 lg Cool Whip

6 oz Strawberry Jello

2 c Pineapple Juice

3 Sm. Boxes frozen Strawberries

Combine butter & pretzels & press into 9 X 12 pan. Bake for 10 min @ 400 Warm cream cheese & add 2 C. sugar. Mix well, pour over cool pretzel crust. Spread Large Cool Whip over cheese mixture. Refrigerate.

Pour 2 C. of boiling Pineapple Juice over Jello crystals. Let cool and add Strawberries. Pour over Cool Whip. Cool until Jello is set.

Summer Surprise Cake

12 ice cream sandwiches
1 Large cool whip
1 Can Hershey's Syrup
2 Large Butterfinger Candy Bars
1/2 Cup Pecans, chopped

Spread a layer of ice cream sandwiches in the bottom of 9x13 pan. Spread cool whip on top. Crumble the Butterfinger bars and sprinkle on top of the cool whip. Drizzle with chocolate syrup. Sprinkle with pecans. Put in freezer for a couple of hours to harden and serv

Better Than Sex

1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
1 (20-ounce) can crushed pineapple
1 1/3 cups sugar
1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut

Preheat oven to 350 degrees F. Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

Red Velvet Cake

Source: All Recipes

1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract

Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Cream shortening and 1 1/2 cups sugar WELL. Add eggs and beat well. Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and FOLD INTO CAKE BATTER. DON'T BEAT OR STIR NOW. Bake for 30 minutes.

To Make Icing: Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY! While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency. DON'T ICE CAKE TILL COOL

Chocolate Mousse

4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
Raspberries

Whip the cream to soft peaks, then refrigerate. Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form. When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream. Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, top with fresh raspberries. Refrigerate for at least 8 hours. The mousse can be refrigerated for up to a day. Serves 5-8, depending on the size of the servings.