Showing posts with label DESSERTS. Show all posts
Showing posts with label DESSERTS. Show all posts
Ingredients
1 1/2 cups finely crushed vanilla wafers
- 1/2 cup crushed wafers for the topping
- 1/4 cup Unsalted butter , melted
- 2 ripe bananas, diced
- 1 ripe banana, mashed
- 1 tablespoon lemon juice
- 2-3 tablespoons light brown sugar
- 3 (8-ounce) packages cream cheese , softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- whipped cream and vanilla wafers for garnish
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, stir together crushed vanilla wafers, chopped pecans, and melted butter. Press into bottom of a greased 9-inch springform pan.
- Stand 17 vanilla wafers around edge of pan with rounded sides facing outward. Press them gently into the crust.
- In a small saucepan, combine bananas (both diced and mashed) and lemon juice. Stir in brown sugar, using 2 tablespoons if your bananas are super ripe and 3 tablespoons if they are medium ripe. Cook over medium heat until brown sugar dissolves, about 1 minute. Remove from heat.
- Using an electric mixer, beat cream cheese at medium speed until smooth, about 3 minutes.
- Gradually add granulated sugar.
- Add eggs, one at a time and stopping to scrape down sides of bowl after each addition. Do not over beat. Only beat until most of yellow disappears before adding next egg.
- Beat in vanilla extract.
- Stir banana mixture in until evenly mixed. Pour batter into springform pan on top of crust.
- Bake for 45 to 55 minutes, until center is almost set. Jiggle the pan to check.
- Turn oven off, open door about 6 inches and leave cheesecake in oven to cool for about 1 hour.
- Remove cheesecake to counter to cool for another 30 minutes. Cover with plastic wrap and refrigerate for 8 hours before serving.
- Garnish with whipped cream and vanilla wafers.
Ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 1 can pineapple slices 20 ounces
- 1 White cake mix
- 1/3 cup oil
- 3 eggs
- 12 Maraschino cherries more if desired
Instructions
- Preheat an oven to 350⁰F.
- Place butter into a 9 X 13 cake pan and place the pan into the preheating oven to melt the butter. Alternatively, you can melt the butter in another fashion and add to the bottom of the cake pan.
- Remove the pan when the butter has melted.
- Sprinkle the brown sugar evenly over the melted butter in the pan.
- Open the pineapples and reserve the pineapple juice from the can.
- Place the pineapple rings evenly over the brown sugar mix.
- Remove stems from cherries, if any, and place a cherry into the center of each pineapple ring. More cherries can be added as desired.
- Prepare the cake mix replacing the water called for with pineapple juice. Use the other ingredients as called for. Most white box mixes call for 1/3 cup oil, 3 egg whites, and 1 cup of water. If there is not enough pineapple juice from the can, add enough water to equal the amount called for on the box.
- Gently pour the batter over the pineapple and cherries in the pan and smooth the batter out.
- Place the cake into the preheated 350⁰F oven and bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it rest for 4 to 5 minutes.
- Invert the cake onto a serving platter.
What you need
- 3 sticks unsalted butter, room temperature (1 1/2 cups)
- 8 oz cream cheese, room temperature (1 bar)
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons salt
- nonstick cooking spray
Instructions
- Preheat oven to 350 degrees F. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
- Don’t over mix
- Generously coat bundt pan with cooking spray; immediately pour in batter . Tap pan on work surface to eliminate any large air bubbles.
- Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
- Cool 10 minutes in the pan. Turn out the cake carefully ; cool completely, with top sides up, on a wire rack.
INGREDIENTS
2
(8-oz.) blocks cream cheese, softened
3/4 c.
granulated sugar
2 c.
heavy cream
1 tsp.pure vanilla extract
1 (3.4-oz.) package instant vanilla pudding mix
1 3/4 c. whole milk
3 c.prepared graham cracker crust
3 bananas, sliced, plus more slices for garnish
30 Nilla Wafers
Whipped topping, for garnish ,Optional
Nilla Wafers, for garnish
DIRECTIONS
- Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.
- Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.
- In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.
- Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining cheesecake mixture and smooth top.
- Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)
- Before serving, top with dollops of whipped topping around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with crushed Nilla Wafers.
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Chocolate cake
2 sticks butter (NOT reduced-fat margarine)
1/4 cup cocoa
1 cup water
2 cups sugar
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
Frosting:
1 stick butter(NOT reduced-fat margarine)
1/4 cup cocoa
6 tablespoons buttermilk
1 (16-ounce) box powdered sugar
1 teaspoon vanilla
Instructions: Heat oven to 400 degrees. Grease and flour a 15-by-10-by-1-inch jellyroll pan (cookie sheet with sides). Melt margarine in pan. Add cocoa and water and bring to a rapid boil. Remove from heat. Add sugar, flour, soda and cinnamon and mix well. Add buttermilk, eggs and vanilla. Pour into prepared bake and bake until done, about 20 minutes. (Cake also can be made in a 9-by-13-inch pan, but it will take longer to bake). Top with Icing.
For Icing: Melt butter . Add cocoa and buttermilk. Bring to a boil, then remove from heat and add powdered sugar, vanilla and Pour atop cooled cake. And spread!
For Icing: Melt butter . Add cocoa and buttermilk. Bring to a boil, then remove from heat and add powdered sugar, vanilla and Pour atop cooled cake. And spread!
- 3 sticks of butter, softened not microwaved.
- 8 ounce package cream cheese, softened
- sugar
- eggs
- vanilla extract
- all purpose flour or cake flour
- salt
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