BUTTERSCOTCH SAUCE Cyd Quinn Kitchen
MAKING THE SAUCE:
1 cup sugar
1 cup cream
1 square butter
Cook until sugar is dissolved. Serve over cake or ice cream.
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Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Tuesday, July 22, 2025
ECLAIRS
MAKING THE ECLAIRS:
2 cups water
1 cup butter
2 cups flour
8 eggsHeat oven to 400 degrees. Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, one at a time, continue beating until smooth. Use a pastry tube or drop éclair batter by scant ¼ cups about 3 inches apart onto greased cookie sheet. Gently form each ball into a long rectangle shape.
Bake until puffed and golden, 35 to 40 minutes. Cool away from draft. Cut off tops, pull out any filaments of soft dough. Fill puffs with cream filling and frost top with fudge frosting. Refrigerate until serving time. Make 24 minions.
Cream Filling
2 large pkg white chocolate pudding
2 large pkg vanilla pudding
7 cups cold milk
2 cups cool whip
Whisk together all the pudding mixes and milk for 2 minutes. Fold in the cool whip. Fill the mummy bodies.
Fudge Frosting
1 cup sugar
2 tbsp. light corn syrup
4 tbsp. cocoa
dash salt
4 tbsp. butter
1 cup to 1½ cups powdered sugar
½ cup milk
1 tsp. vanilla
We know you love good stuff
OATMEAL FUDGE NUT BARS
MAKING THE BARS:
1 cup butter
2 cups brown sugar
2 eggs
2 tsps. vanilla
2 1/2 cups flour
1 tsp. soda
1 tsp. salt
3 cups quick rolled oats
Cream together the butter and sugar. Mix in the eggs, vanilla.
Whisk together the flour, soda and salt. Stir in the oats.
Add dry ingredients to creamed mixture. Mix until well blended. Set aside
FUDGE NUT FILLING:
One 12 oz. chocolate chips
1 can sweetened condensed milk
2 tablespoons butter
1/2 tsp. salt
1 cup chopped pecans
2 tsp. vanilla
In top of double boiler, mix together chocolate chips, sweetened condensed milk, butter and salt.
Stir over boiling water until smooth. Stir in nuts and vanilla.
In bottom of a greased 15x10 inch baking pan. Spread 2/3 of oatmeal mixture. Cover with chocolate filling and dot with remaining oatmeal mixture.
Bake at 350 degrees for 25-30 minutes. Cool and cut.
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HOT FUDGE SUNDAY CAKE Doris' Kitchen
MAKING THE CAKE:
9x13" ungreased cake pan
MIX THE FOLLOWING INGREDIENTS TOGETHER WITH A FORK IN THE UNGREASED CAKE PAN:
2 cups flour
1 1/2 cups sugar
1/2 tsp. salt
4 tsp. baking powder
4 tablespoons cocoa
IN A SEPARATE BOWL MIX WITH A FORK:
1 cup milk
4 tablespoons oil
4 tsp. vanilla
Mix the dry ingredients into the wet ingredients that are in the pan. Sprinkle 2 cups brown sugar on top. Sprinkle 1/2 cup cocoa on top of the brown sugar. Pour 3 1/2 cups hot tap water on top of everything. Bake cake for 40 minutes at 350 degrees. Take out of oven. Hot fudge is on the bottom. Spoon on top and serve with ice cream.
We know you love good stuff
Monday, July 21, 2025
STRAWBERRIES AND CREAM TRUFFLE
HOW TO MAKE THE TRUFFLE:
14 oz. can Sweetened Condensed Milk
1 1/2 cup cold water
4 oz. package instant vanilla pudding
12 oz. container cool whip
1 pound cake (cut into 1" cubes)
1 qt. strawberries washed and sliced
1 pt. blueberries
Combine sweetened condensed milk and water. Add pudding and beat with mixer. Set in refrigerator for 5 minutes. Fold in cool whip.
Spoon 2 cups of mixture into serving bowl. Add layers of cake, strawberries and blueberries. Top with remaining pudding mixture and garnish with berries. Chill for 2 hours.
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BUTTERSCOTCH RICE KRISPIES Kris Hatch Kitchen
HOW TO MAKE THE RICE KRISPIES:
Melt in microwave on low:
1 1/2 cups peanut butter
1 2/3 cups Karo syrup
1 1/2 cups sugar
Stir in 9 cups Rice Krispies. Press into a greased 9x13 cake pan. Milk chocolate chips and drizzle over the top. Let chocolate set. Cut into squares and enjoy!
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Saturday, May 10, 2025
Light Yummy Lemon Dessert
1st Layer 1 cup flour
1 square butter
1/2 cup chopped pecans
Mix together and press into a 9" x 13" glass pan. Bake at 350 degrees for 15-20 minutes. Cool.
2nd Layer 8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip
Let cream cheese soften. Mix together the 3 ingredients. Spread on top of the cooled crust.
3rd Layer 2 small pkgs instant lemon pudding (can use sugar-free)
3 cups milk
Whisk for 2 minutes and spread on top of cream cheese layer.
4th Layer Cool Whip
Chopped pecans
Spread cool whip on top of pudding layer. Sprinkle the top with chopped nuts.
Refrigerate until chilled. Enjoy!
We know you love good stuff
Friday, December 29, 2017
Katie's Chocolate Pecan Strata
1 1/2 sticks butter melted
1 1/2 cups flour sifted
1 cup pecans, chopped
8 oz. cream cheese softened
1 cup sifted powered sugar
2 cups Cool Whip
6 oz. package instant chocolate pudding
6 oz. package instant vanilla pudding
Chocolate Bar
Mix together the first 3 ingredients and press into the bottom of a 9 x 13" baking dish. Bake for 20 minutes at 400 degrees. Cool completely. Fold together the next 2 ingredients with 1 cup of Cool Whip and spoon it over the crust. Refrigerate until set.
Prepare the chocolate pudding with 2 cups milk and spoon it over the cheese layer. Prepare the vanilla pudding with 2 cups of milk and spoon it over the chocolate layer. Top with 1 cup Cool Whip and shave the chocolate bar over all. Refrigerate overnight or for at least 5 hours.
You might want to make two. This never lasts long at our house! :-)
Saturday, August 16, 2014
Best Ever Hot Fudge Sauce
There's no question, homemade hot fudge sauce is a thousand times better than anything you could possibly buy at the store, but did you know that homemade hot fudge sauce was super easy to make? This Best Ever Hot Fudge Sauce is aptly named, it's literally the yummiest I've ever had!
Fudge Sauce:
1/2 cup butter
6 tablespoons cocoa
2 cups sugar
1 cup canned milk
1/2 cup corn syrup
1 teas. vanilla
Melt butter. Whisk sugar and cocoa together. Add sugar/cocoa mixture, corn syrup, and vanilla to butter. Bring to a boil and boil for 1 minute. Remove from heat. Enjoy!
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