Black Forest Flan

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Black Forest Flan

Cook Time30 minutes
Total Time30 minutes
Course: Dessert
Servings: 6 -8
Author: R. Luft

Ingredients

  • 1 bx. devil's food cake mix
  • 1/2 C. vegetable oil
  • 1 1/4 C. water
  • 1 tsp. vanilla butter and nut flavoring
  • 4 extra large eggs
  • 3 oz. box instant chocolate pudding mix
  • 8 oz. pkg. cream cheese softened
  • 1 1/2 C. confectioners sugar
  • 1 tsp. vanilla
  • 2 cans cherry pie filling

Instructions

  • Preheat oven to 350F.
  • Grease the bottom of two flan pans.
  • In a large mixing bowl, blend the cake mix, oil, water, flavoring, eggs and pudding mix.
  • Beat on medium speed for 2 minutes.
  • Divide batter evenly between the 2 pans.
  • Bake for 25-30 minutes or until cakes spring back when touched lightly.
  • Let rest on cooling racks for 15 minutes and then invert and lift off the pans.
  • Cool thoroughly and place on a serving plate.
  • Whip cream cheese, sugar and vanilla until smooth.
  • Spread half of the topping over each of the cakes and top one can of pie filling on each.
  • Each flan serves 6-8 people.

 

Ginger Creams

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Ginger Creams

Cook Time8 minutes
Total Time8 minutes
Course: Dessert
Author: R. Luft

Ingredients

  • 1/3 C. shortening
  • 1/2 C. sugar
  • 1 egg
  • 1/2 C. molasses
  • 1/2 C. water
  • 2 C. all purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves
  • 1/2 tsp. cinnamon
  • Lemon Icing

Instructions

  • Mix shortening, sugar, egg, molasses and water and mix thoroughly.
  • Stir dry ingredients together and blend in.
  • Chill dough.
  • Heat oven to 400F
  • Drop dough by teaspoon about 2 inches apart onto a lightly greased baking sheet.
  • Bake for approximately 8 minutes or until almost no imprint is left when lightly touched.
  • While slightly warm, frost with lemon icing.
  • To prepare the lemon icing, mix together 2 1/2 tbsp. softened butter, 1 1/2 C. powdered sugar and 2 tbsp. lemon juice.

 

Eggnog Cheesecake

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Eggnog Cheesecake

Course: Dessert
Author: eggnog.ws

Ingredients

  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup margarine melted
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 8 ounces cream cheese softened
  • 1/4 cup sugar
  • 1 cup eggnog
  • 1 cup whipping cream whipped

Instructions

  • Combine crumbs, sugar, nutmeg and margarine;press onto bottom of 9-inch spring form pan.
  • Soften gelatin in water; stir over low heat until dissolved.
  • Combine cream cheese and sugar at medium speed on electric mixer until well blended.
  • Gradually add gelatin and eggnog, mixing until blended.
  • Chill until slightly thickened; fold in whipped cream.
  • Pour over crust; chill until firm.
  • VARIATION: Increase sugar to 1/3 c.
  • Substitute milk for eggnog.
  • Add 1 t vanilla and 3/4 t rum extract.
  • Continue as directed.

 

Lady Fingers

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Lady Fingers

Cook Time10 minutes
Total Time10 minutes
Course: Dessert
Author: R. Luft

Ingredients

  • 4 oz. sugar
  • 5 egg yolks
  • 1/2 tsp. vanilla
  • 5 egg whites
  • 1/2 tsp. cream of tartar
  • 3 oz. superfine or powdered sugar
  • 1/2 C. flour

Instructions

  • Preheat oven to 375F.
  • Cream the sugar and egg yolks together.
  • Add the vanilla and beat until light and creamy.
  • Beat the egg whites, gradually adding the sugar until stiff.
  • Fold into egg yolk mixture alternating egg whites and flour.
  • Put mixture into a pastry bag fitted with a medium plain tube.
  • Pipe mixture onto a greased and floured baking sheet forming 3 inch fingers.
  • Bake 8-10 minutes and cool on rack.

 

“Crack” Cake Frosting

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"Crack" Cake Frosting

Course: Dessert
Author: xmas365

Ingredients

  • 4 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 stick butter softened
  • 1 raw egg
  • 3/4 box powdered sugar 3 cups
  • 1 teaspoon vanilla extract

Instructions

  • Heat sugar and water to a boil. After it turns syrupy, take it off and cool completely.
  • When cool, mix syrup with all ingredients (beat for a few minutes until smooth).
  • Frost chocolate cake and put cake into fridge until just before it is served.

 

Blackberry Coffee Cake

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Blackberry Coffee Cake

Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert
Servings: 16

Ingredients

  • 1 1/4 cups frozen thawed and drained blackberries
  • 1/2 cup finely chopped pecans
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups granulated sugar
  • 1 cup butter softened
  • 1 teaspoon vanilla
  • 2 eggs
  • 8 ounces sour cream
  • 1 1/2 cups powdered sugar
  • 3 teaspoons water

Instructions

  • Preheat oven to 350°F.
  • Grease bottom and side of 10-inch angel food cake pan with shortening and lightly flour.
  • In small bowl, mix all Blackberry Filling ingredients and set aside.
  • In medium bowl, mix flour, baking powder and baking soda and set aside.
  • In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed for about 2 minutes, scraping bowl occasionally.
  • Beat in flour mixture alternately with sour cream on low speed.
  • Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling. Sprinkle with remaining filling.
  • Spoon remaining batter over filling and spread it evenly.
  • Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to wire rack.
  • Cool completely before glazing.
  • In a small bowl, stir all of the glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.

 

Video Recipe: How to Make Santa Berry

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These look festive and fun!

We bet these can also be made fast.

Cutout Sugar Cokies

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Cutout Sugar Cokies

Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Cookies
Author: RecipeRodeo.com

Ingredients

  • 1 cup real butter softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract
  • can omit almond and add 1 t vanilla
  • 3¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Icing*
  • 2 cups sifted confectioners' sugar
  • 1 or more tablespoon milk
  • 1 tablespoon light corn syrup
  • ¼ teaspoon almond extract can use ½ teaspoon vanilla in place of the almond
  • food coloring

Instructions

  • In large bowl with mixer, combine butter and sugar, add eggs and extracts; Beat on high til light and fluffy. In another bowl combine flour, baking powder, baking soda and salt; gradually stir into the butter mixture until well blended. Cover bowl with plastic wrap and chill for 2 hours. Set oven to 400°F. Line cookie sheets with parchment paper. On very lightly floured surface roll out the dough into about 1/4-inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2-inches apart on cookie sheet. Bake 4-6 minutes. Remove cookies to wire racks to cool completely before icing.
  • Icing
  • In a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency). Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup). Divide into as many separate bowls as you wish for different colors. Add in food coloring until desired intensity is achieved. Decorate as desired….you can use small paint brushes, piping bags or dip the cookies in the icing to add detail. Allow to set on waxed paper until icing is set. Icing will harden.
  • Amount of cookies depends on size of cutters you use.