Looking for a new and different dessert to serve to my extended family. Has to be made day ahead... Anyone try anything new and different the last while and have a good review? Thanks GFs!
Double Peanut Cookies1 cup shortening1 cup granulated sugar1 cup brown sugar2 eggs1 teaspoon vanilla1 cup peanut butter2 ½ cups sifted all-purpose flour2 teaspoons baking soda1 cup coarsely chopped salted peanutsThoroughly cream together shortening, sugars, eggs, and vanilla. Sift together flour and soda; blend into creamed mixture. Stir in peanuts. Shape dough into balls and place on ungreased cookie sheet; flatten with glass dipped into sugar. Bake in moderate oven (350) about 10 minutes. Makes about 5 dozen cookies.
This is an industrial recipe (makes 6-8 dozen depending on their size).
Half the recipe still makes a lot, but you can freeze half the filling and make later.
1 c. Softened butter
8 c. Powdered sugar
1 c. Milk
12 c. Coconut, shredded
3-4 c. Semi sweet choc. Chips
2-3 squares unsweetened baking chocolate
1-2 c. White chocolate chips
In a double boiler melt semi sweet and unsweetened chocolate. Meanwhile in a large bowl mix together butter, sugar, milk and coconut. Form into 1-2 inch balls. (If batter is too soft put it in the freezer for 10-15 minutes.) Then with the ball of coconut mix resting on a fork, dip it into the melted chocolate, set on wax paper and chill. After chocolate is hardened, melt the white chocolate in a small zip lock plastic bag in the microwave. Check after 45 seconds. Squish the chips and stir a bit in the bag. Continue cooking for an additional 30 seconds or until completely melted, in 30 second intervals. Let cool for a minute. Then snip the very end of a corner of the bag and drizzle designs on the balls. Chill again. Ready to serve...
You can double this recipe(These are really good)
Bite Sized Chocolate Cheesecake
Makes:24 miniature cheesecakes
24 vanilla wafer cookies
3 (8-ounce) packages cream cheese, softened
1/2 cup unsweetened cocoa
1/4 cup (1/2 stick) butter, melted
2 teaspoons vanilla extract
1 (14-ounce) can sweetened condensed milk
1. Preheat oven to 300°F.
2. Line 24 regular-sized muffin cups with paper baking cups. Place a vanilla wafer in the bottom of each paper cup.
3. In a large bowl, with an electric beater on medium speed, beat cream cheese until creamy. Add cocoa, butter, and vanilla, beating until well blended.
4. Slowly add sweetened condensed milk then the eggs, until thoroughly mixed. Spoon into the baking cups.
5. Bake 30 to 35 minutes, or until set. Cool completely then refrigerate until ready to serve.
I have a fantastic recipe for a fruit cheese cake with a graham cracker crust that is made in sheet pans. I have to find it though, so I will look for it today so keep an eye out for it.
Margie, recipes look great, thanks! Saving them.
Kathleen, looking forward to your recipe. Thanks
Okay I looked for the recipe and of course it isn't where it's "supposed" to be! so I will keep looking. I KNOW I didn't get rid of it. I got the recipe from Ray's aunt in Ohio. It is delicious and she makes it for weddings, graduations, etc. Her measurements say it serves 100!!!
Thanks for trying Kathleen! If you ever do come across it, emal it to me, but don't want you to go into too much bother.
Laura, this is one of my favorite desserts. You are supposed to make it 48 hours ahead. One serves 16 people so you'd need at least 2, maybe 3.
1 pkg (3 oz) vanilla pudding (cooked and cooled - not instant)
1 lb (1- 12oz + 1/3 of a 2nd box) vanilla wafers in crumbs
1 pint whipping cream, whipped
1- 20 oz can crushed pineapple - drained
1 cup chopped nuts (usually use walnuts or pecans)
In a greased 9x13
1. Spread 1/2 the crumbs
2. Spread all cooled pudding
3. Spread nuts on top
4. Spread 1/2 the whipped cream
5. Spread all pineapple
6. Spread rest of cream
7. Sprinkle rest of crumbs.
Cover with plastic wrap and refrigerate at least 48 hours.
Looks amazing Jill! Thanks so much! Good I go to 2 family weekends in Sept! Can't wait to try it!
Laura, these are two of my family's favorites.
½ chopped nuts
1 stick butter (room temp)
Mix the above ingred. By hand and press in the bottom of the greased baking dish.
Bake 15-20 minutes at 350. Let cool
1-cup cool whip
1- 8 oz cream cheese (room temp)
Spread this mixture over the cooled cake.
2 2/3 cups milk, beat until set, spread this over the cream cheese mixture and top with cool whip and chopped pecans.
German Chocolate Sheet Cake
1 c. chopped pecans
1 c. coconut
1 box German chocolate cake mix
1 8oz cream cheese
2 sticks butter melted
1 box confectioner’s sugar
Grease a 9 x 13 pan with pam. Mix pecans and coconut together. Put this in the bottom of the pan.
Mix cake mix according to package directions.
Spread this over the nut mixture.
Mix margarine, cream cheese and confectioners sugar until smooth.
Spread this over the cake, leaving a 1 inch margin on the sides of the pan.
Bake at 350 for 50 minutes.
© RDA Enthusiast Brands, LLC 2015