Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Saturday, August 31, 2019

Sour Cream Apple Kuchen



Don't let the name of this dessert make you think that it's complicated and time-consuming. It couldn't be easier. A box of yellow cake mix and a can of apple pie filling (or fresh apples if you have them) make this an easy-to-put-together dessert. 
I've been using this recipe for ages (it was originally published by Better Crocker). You can get creative and use other cake mix flavors and other fruit fillings such as:
  • chocolate cake and cherry pie filling
  • spice cake and pears or pear filling
  • carrot cake and drained crushed pineapple
  • devils food cake and strawberries or strawberry pie filling
  • lemon cake and blueberry filling
  • sour cream white cake and peach filling

Sour Cream Apple Kuchen

Ingredients
  • 1/2 cup butter
  • 1 package yellow cake mix
  • 1/2 cup coconut
  • 1 can (20 ounces) apple-pie filling or 2 1/2 cups sliced pared baking apples
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 cup sour cream
  • 2 egg yolks
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cut butter into the dry cake mix with a pastry blender. Mix in the coconut.
  3. Pat mixture into an ungreased 13x9-inch pan, building up the edges slightly.
  4. Bake for 10 minutes in preheated oven.
  5. Arrange apple filling (or apples) on the warm crust. 
  6. Mix together sugar and cinnamon. Sprinkle over apples.
  7. Blend together sour cream and egg yolks. Drizzle over apples.
  8. Bake for 25 minutes. Serve warm.

Saturday, July 20, 2019

Chocolate Coffee Mousse





As I write this, I've not much time to write. I am at "full tilt" in the kitchen. Thusfar:
  • I have made tagliatelle pasta
  • A bolognese is simmering on the stove.
  • The appetizer will be crostini with brie and mango chutney
  • Chopped kale with golden raisins, truffled Marcona almonds, crumbled Gorgonzola, and a lemon vinaigrette make the salad.
  • Chocolate coffee mousse with a hint of Chambord is chilling.
I am having an absolute blast! (Those who really know me will understand this).

Yes, the diet starts tomorrow. I'm sorry that you can't join us (well no, not really), but here is the recipe for the mousse. I hope that helps a bit:


Chocolate Coffee Mousse


Ingredients
  • 12 oz. semisweet chocolate chips
  • 1 pound silken tofu, drained
  • 1/4 cup strong black coffee
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup or agave nectar
  • 1 teaspoon Chambord

Instructions

  1. Place the chocolate and coffee in the top of a double boiler over simmering water. Stir occasionally and remove from heat when melted and smooth.
  2. Place the tofu, chocolate mixture, and remaining ingredients in a blender. Process until thoroughly mixed and smooth.
  3. Divide among 6 dessert dishes. Chill for at least 2 hours or as long as overnight. 
  4. Suggested garnishes (optional) -- fresh raspberries or strawberries, grated dark or white chocolate, mint leaves

Saturday, June 8, 2019

Easy-Peasy Fruit "Pudding" Dessert




I don't remember the source of this recipe, but the card on which it is written is old and faded. It has been around for a very long time.

This is an easy-to-do recipe that even the kids can help with:


Fruit "Pudding" 

Ingredients
  • 1/2 cup (1 stick) butter or margarine
  • 1 cup sugar
  • 1 cup flour
  • 2 teaspoons baking powder
  • 3/4 cup milk
  • 3/4 cup sugar
  • 1 can fruit pie filling (any flavor except lemon)

Instructions
  1. Preheat oven to 325 degrees F.
  2. Melt butter in a 12x9-inch glass baking dish
  3. In a large mixing bowl combine 1 cup of sugar, flour, baking powder, and milk
  4. Pour mixture over melted butter. DO NOT STIR
  5. Pour over this 3/4 cup sugar. DO NOT STIR
  6. Pour in pie filling (including juice). DO NOT STIR
  7. Bake for 1 hour. Serve warm with whipped topping or vanilla ice cream.

YUMMY!

Photo Credit: Image by Ulrike Leone from Pixabay 

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