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jdtoney
Administrator
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Posted: Tuesday October 9th, 2007 03:42 pm |
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| Post your favorite dessert recipes here!
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urutex
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| Joined: | Tuesday July 24th, 2007 |
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| Posts: | 57 |
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Posted: Friday October 12th, 2007 09:10 pm |
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This is a family favorite around my house!!!
Ingredients
1 box lemon cake mix
1 egg
8 oz. whipped topping (can be light)
1 tsp. lemon extract
powdered or confectioners sugar
juice and zest of one lemon
Directions
Pre-heat oven to 350F degrees. Blend well cake mix (no water), egg, topping, and extract (mixture will be sticky). Roll teasponfulls of batter into balls and then into powdered or confectioners sugar. Place on ungreased cookie sheet and bake at 350F degrees for 10 minutes. Remove to rack. Cool completely. Drizzle with a glaze made of the lemon juice, zest, and enough powdered or confectioners to make a glaze for drizzling. Yield: about 4 dozen cookies.
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trsyzdek
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| Joined: | Wednesday August 1st, 2007 |
| Location: | Magnolia, Texas USA |
| Posts: | 390 |
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Posted: Thursday November 15th, 2007 09:47 pm |
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Pumpkin Roll
- 1 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 3 eggs
- 1 c. sugar
- 2/3 c. canned solid pack pumpkin
- 1 c. chopped nuts.
 Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax paper; greased and flour the wax paper.
Sift together flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt. Set aside.
Beat together eggs and sugar until light and fluffy. Beat in pumpkin. Stir in sifted ingredients all at once.
Pour into prepared pan, spread evenly. Sprinkle with nuts. Bake at 375 degrees for 15 minutes or until center springs back when touched with fingertips.
Loosen cake around edges with knife. Invert onto clean damp towel dusted with powdered sugar; peel off wax paper. Trim 1/4 inch from all sides. Roll up cake and towel together from short side.
Place seam side down on wire rack; cool completely. Unroll cool cake. Spread with cream cheese filling. Reroll cake. Refrigerate until serving.
CREAM CHEESE FILLING FOR PUMPKIN ROLL:
Beat together: 6 tbsp. butter 1 tsp. vanilla Beat until smooth.
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trsyzdek
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| Joined: | Wednesday August 1st, 2007 |
| Location: | Magnolia, Texas USA |
| Posts: | 390 |
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Posted: Thursday April 10th, 2008 03:50 pm |
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Easy Peach Cobbler
1 package of pre-rolled pie crust
1 1/2 cans of sliced Freestone peaches
cinnamon-just a little
sugar
butter
nutmeg (pinch)
This is one easy peach cobbler that can be made with a store-bought crust and canned peaches.
Preheat oven to 350. Move the bottom crust into an 8 in square pan, pinch and shape into place. Put in peaches and juice from 1 can (more if you like), add pats of butter, sprinkle with sugar, cinnamon, and just a pinch of nutmeg.
Top with a prepared purchased top crust, pinch and shape over bottom crust to seal. Cut slits and sprinkle lightly with sugar if desired.
Put in 350 oven and bake until brown and bubbly top and bottom. It takes my oven about 40 minutes to cook this cobbler... ENJOY!!
Attachment: full-cobbler.jpg (Downloaded 4 times)
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