Archive for category: Desserts

Bring water, salt and margarine to a boil and stir in flour until mixture forms a compact ball.

Remove from heat and continue mixing to cool slightly – about 2 minutes.

Add eggs one at a time beating thoroughly after each egg is added.

Mixture should have a satin like sheen.

Drop batter 2 inches apart on an ungreased pan. Bake at 375 until brown and puffed (about 20 minutes).

Remove from oven and immediately poke 1-2 slits on each side of the puffs. Return to oven for an additional 5 minutes.

Fill with cream pudding.

In glass bowl put in the first 2 ingredients.

Microwave for 5 minutes.

Take out and stir, then add the butter and microwave for 5 more minutes.

Take out and mix in nuts if desired.

Place in buttered 8 x 8 inch pan and place in refrigerator overnight (if needed sooner - put in freezer for awhile) cut into small squares.

Optional - add small marshmallows or white chocolate chunks when the nuts are added.

Preheat oven to 350F. Butter two 9-inch cake pans with 1 ½-inch high sides. Using electric mixer, beat sugar and butter in large bowl until light. Add eggs one at a time, beating well after each addition. Beat in orange peel, lemon peel and vanilla. Mix flour, baking powder, baking soda and salt in small bowl. Mix dry ingredients into butter mixture alternately with sour cream in two additions each. Divide batter between prepared cake pans. Bake until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on racks for 20 minutes. Run knife around pan sides to loosen cakes. Turn out cakes on racks; cool completely.

For Glaze: Bring all ingredients to boil in heavy medium saucepan, stirring to dissolve sugar. Boil until reduced to 2/3 cup, about 5 minutes. Cool.

For Frosting: Beat cream cheese and sugar in large bowl until light. Beat in cream of coconut. Using serrated knife, cut each cake horizontally in half. Place one cake layer on patter, cut side up. Brush with ¼ of glaze. Spread ½-cup frosting over cake. Top with second cake layer, cut side up. Brush ¼ of glaze over. Spread ½ cup of frosting over second layer. Top with third cake layer, cut side up. Brush with ¼ of glaze. Spread ½ cup frosting over. Top with fourth layer, cut side down. Brush with remaining glaze. Spread remaining frosting over top and side of cake. Press coconut onto sides of cake. Can be made one day ahead. Cover with cake dome and chill. Let cake stand two hours at room temperature before serving.

Preheat oven to 350°F. Beat 1 1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes).

Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt.

Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon.

Combine two tablespoons cinnamon mixture and apples in a bowl.

Stir apple mixture into batter.

Pour batter into an 9-inch spring form pan coated with cooking spray.

Sprinkle top with remaining cinnamon mixture.

Bake for 65-70 minutes or until the cake pulls away from the sides of the pan.

Cool the cake completely on a wire rack.

Cut using a serrated knife.