The Lake Channel:Desserts

1 package jello flavor of your choice
1 cup any type of berries or orange slices, cleaned, drained and cut if necessary, divided

Center cake on a serving plate. Cut a 3/4-inch-thick horizontal slice from top of cake using a serrated knife and set it aside. Cut a 1-inch wide and 1-inch deep tunnel inside the center of the bottom part of the cake. Be careful not to cut through. Remove the cut cake to create a tunnel.
In a two cup measuring cup, mix boiling water and 1 pkg. (4-serving size) jello, and stir until dissolved. Add enough ice to measure a total of 3/4 cup and stir until it is completely melted. Pour 1/2 cup of the gelatin into a medium bowl. Add whipped topping; stir with wire whisk until well blended. Refrigerate 10 to 15 min., or until thick enough to spread.
Refrigerate remaining gelatin 5 to 10 min. or until thickened, but not set. Stir in 3/4 cup of the fruit; spoon the mixture into the cake tunnel. Replace the top of the cake. Frost the cake with the thickened whipped topping and gelatin mixture. Garnish top with remaining fruit. Chill till ready to serve, refrigerate leftovers.

Frozen Cranberry Ambrosia

16 oz. can whole cranberry sauce

8 oz. crushed pineapple, drained

1 Cup small marshmallows

1/2 Cup shredded dried coconut

12 oz. container thawed whipped topping

Mix all ingredients gently. Place in serving container and freeze for at least 2 hours. Serve cold.

Star Spangled Dessert

1 pkg. strawberry or cherry gelatin

1 pkg. blue colored berry flavored gelatin

1-1/2 Cups whipped topping

1/3 Cup star shaped sprinkles

Make gelatin in separate square containers as directed, then sprinkle stars into gelatin and chill until set. Cut into cubes. Layer in parfait glasses or glass trifle bowl, alternating with whipped topping.

Strawberry Pound Cake

2 to 4 cups strawberries, clean and remove caps, then slice

1 Tbsp. sugar

One pound cake brick
1 large box instant vanilla pudding
2-1/2 Cups milk
8 oz. package softened cream cheese
1 can or container whipped cream

Put the cut strawberries in a bowl, and mix gently with the sugar. Cut pound cake lengthwise into three thin slices and lay side by side on a serving dish or tray. Mix the pudding with cold milk. Add the cream cheese and blend with the pudding mixture. Spread the pudding mixture on the cake. Arrange the strawberries on top of pudding. Top with whipped cream to serve. Makes about 9 servings.

Sis' Smoothie
8 oz. vanilla yogurt
1 ripe banana
3/4 Cup frozen strawberries
2 oz. fresh orange juice
Put in blender and blend until smooth, serve well chilled.

Healthy Smoothie
1 small can mixed tropical fruit
1 8 oz. yogurt or 8 oz. orange juice]
1 cup ice
Put in blender and blend until smooth

Option: Dip the rim of tall glasses in sugar (colored or regular) and serve chilled.

These smoothies are healthy treats for hot summer mornings or evenings. Delicious and helps you get in some of those 5-a-day fruits and calcium too!!

Apple Wraps (Tortillas Manzana)

(2) 21 oz. cans of apple pie filling

(10-12) 8-inch tortilla wraps

1 tsp. Cinnamon

1 Cup sugar

1 Cup brown Sugar

1 Cup water

2/3 Cup Butter or margarine

Divide apple pie filling evenly between the wraps, putting filling down the center of each wrap. When it is all distributed, sprinkle each with cinnamon and then roll the wraps tightly. Spray a glass or corning baking dish with cooking spray. Line up the wraps in the baking dish, seam side down. Next make the sauce with butter, sugar, brown sugar, water and 1/2 tsp. cinnamon. Melt and stir in a small saucepan. When ready pour gently over the wraps. Let soak for 30 minutes. Bake at 350°F for twenty minutes. Serve warm. Top with vanilla ice cream if desired.

Mardi Gras Dessert

2 Cups thawed frozen whipped topping

1/3 Cup triple sec

2 ripe bananas, cut into bit-sized slices

20 oz. can drained pineapple chunks

½ Cup dry flaked coconut

¼ Cup chopped walnuts

Put whipped topping and triple sec into a bowl and mix at medium speed until well blended. Fold in fruit, coconut and nuts, and stir in gently. Place mixture in decorative bowls or glasses and refrigerate at least 20 minutes.

Italian Love Cake

1 package chocolate cake mix

2 lbs. ricotta cheese

4 eggs

¾ cup sugar

1 tsp. vanilla extract

1 (3.5 oz.) package instant chocolate pudding mix

1 cup milk

1 container non-dairy whipped topping (thawed)

Preheat oven to 350°F. Spray (with cooking spray) and flour a 9x13x2” baking pan. Prepare cake mix as directed and pour into pan. Mix ricotta, eggs, sugar and vanilla at medium speed. Spoon mixture gently and evenly over unbaked cake batter (do not mix!). Bake for one hour. After cooling, make frosting by mixing pudding mix, milk and whipped topping at low speed. Spread over cake. This cake must be kept refrigerated until eaten.

Velvety Chocolate Cake
1-3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 large eggs
2 tsp. instant coffee dissolved in 1 cup boiling water, cooled
1 tsp. vanilla
1/2 cup vegetable oil
1 cup buttermilk

Preheat oven to 350° F. Grease and flour generously a 13x9x2 inch pan or two 9 inch layer cake pans (you can use some of the dry ingredients mixture to flour pans if you don’t want the flour to appear white on the cake)
Combine all dry ingredients in a mixing bowl. Add liquids and beat 2 minutes at medium speed. Batter will be quite thin. Pour into baking pans and bake 35 to 40 minutes for rectangular pan, or 30 to 35 minutes for layers. After cooling, frost with your favorite chocolate frosting (I use vanilla frosting). This cake is very moist and will keep well for up to a week. Submitted by Mary Beth Smartt, Lake Anna, VA and Long Beach Island, NJ.

Pecan Tassies

These tiny treats make a nice small sweet after dinner treat.

30 pre-made miniature phyllo dough shells

1/3 Cup chopped pecans

1/2 Cup packed light brown sugar
1/3 Cup light corn syrup

1/8 tsp. salt

1 tsp. vanilla extract

1 large egg

1 large egg white

Preheat oven to 350°F. Lay out the shells on a non-stick baking tray. Divide the pecans evenly in the shells. Mix remaining ingredients well. Pour about 2 teaspoons of the mixture into each shell over the pecans. Bake for about 20 minutes. Cool completely, remove carefully from the pan onto a serving dish. Use a knife to loosen them if they are stuck.

Eggnog Cheesecake

2 pre-made 6” graham cracker crusts

1 Cup sugar

4 eggs

1/8 tsp. salt

1-1/2 Tbsp. lemon juice

1-1/2 Tbsp. grated lemon rind

1 Cup eggnog

1-1/2 Lbs cottage cheese

4 Tbsp. flour

½ Cup chopped walnuts (optional)

1/8 tsp. cinnamon and nutmeg

Preheat oven to 350° F. Whisk eggs with sugar briskly, until fluffy. Add the salt, lemon juice and rind, eggnog, cottage cheese and flour. Beat thoroughly and pour mixture into graham cracker crusts. Sprinkle with chopped nuts if desired. Bake 50 minutes to one hour, then put on stovetop to cool, or leave in the oven with the door open until cool. Sprinkle with cinnamon and nutmeg, chill and serve.

Pumpkin Pie Cake

This is an easy recipe for pumpkin without pie crust, but with a cake crumb topping that adults and children alike love!

Pumpkin Pie Ingredients

5 eggs

1 can evaporated milk

1 29 oz. can of pumpkin

1 Cup sugar

1/2 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. ground cloves

Cake Crumb Topping

1/2 Cup melted butter

1 box white or yellow cake mix.

Note: You should use the kind that does not have pudding in it. If you can only get the small 8 oz. boxes you will need two of them. If all the mixes have pudding, look for one that has less pudding rather than more.

Preparation:

Preheat the oven to 350°. In a large bowl, beat the eggs, then add the milk and stir, add the pumpkin and stir, add the sugar and spices and stir again. Pour the mixture into a 13 x 9 un-greased baking dish.

In another bowl, blend the cake mix and the melted butter to make crumbles. Sprinkle crumbles over the pumpkin mixture. Bake for about one hour, until a knife can be inserted and come out clean (this means the eggs are cooked). Optional - add cinnamon to the cake crumbs, sprinkle with chopped nuts

Pumpkin Nut Bread
This recipe makes a moist spicy bread that won't last long!
Makes one loaf

1-1/2 Cups sugar
1/3 Cup vegetable oil
2 eggs
1 Cup seasoned pumpkin pie filling
1-2/3 Cups flour
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. baking soda
1 tsp. baking powder
1/3 cup water
1 cup chopped walnuts (or your favorite nuts)

Grease a 9x5x3 inch loaf pan or use two smaller pans to make smaller loafs. Preheat oven to 350 degrees F.

Whisk sugar and oil in a large bowl. (Note: the batter is a bit watery, so don't use a high mixer speed or it'll make a mess all over the kitchen!) Add eggs and pumpkin and combine. Sift dry ingredients together, add to bowl and stir. Add water and nuts, mixing well. Pour into prepared pan(s) and bake for 1 hour and 15 minutes. Baking time is about 50-55 minutes for the smaller loaf pans

These loafs freeze nicely, so make a few and save some for later! Also, try toasting a slice or two for breakfast for a nice morning treat. Submitted by Mary Beth Smartt, Lake Anna, VA and Long Beach Island, NJ.

LINK TO US
The Lake Channel
Content available for your lake web site.

This web site best viewed with Internet Explorer version 5.0 or higher.

legal info privacy policy