Pina Colada Cake

(Nicole Terry)


1 yellow cake mix
1 package instant vanilla pudding
4 eggs
1 cup water
1/3 cup oil
1 can sweetened condensed milk
1 1/3 cup pina colada mix (non-alcoholic)  
1 tub Cool Whip

Mix first 5 ingredients to make the cake mix.  Pour into greased and floured bundt cake pan.  Cook according to instructions on cake mix package.  Remove from oven and promptly poke holes in it all over with a sturdy straw.  Not cheap ones because they just bend.  Mix sweetened condensed milk and 1 1/3 cup pina colada mix until mixed well.  VERY slowly pour half of mixture into the holes, trying to just get into the holes.  Let sit for a few minutes and do the same thing with the remaining mixture.  Let sit for 10 min.  Turn upside down onto a plate.  Freeze for 1 hour.  Take out and frost with Cool Whip.  Put back into freezer until ready to serve.  Enjoy! 

Carmel Fondue

1/2 cup butter
2 cups brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
1 tsp vanilla

Dissolve ingredients over medium heat until almost boiling.

Peanut Brittle

2 cups sugar
1 cup corn syrup
1/4 cup water
2 cups peanuts (or 1 bag raw Spanish peanuts)
2 tsp baking soda
1 tsp vanilla
1/4 cup butter
Greased cookie sheet

Bring sugar, syrup, and water to boil, stirring until mixture comes to a boil and sugar is dissolved. After syrup has boiled for a few minutes, add peanuts and stir continually until syrup starts to turn color (hard crack stage). Stirring keeps the peanuts from burning. Immediately remove skillet from heat and add the soda, butter, and vanilla. Stir until all ingredients are well mixed and butter is melted; mixture will be very bubbly. Pour mixture onto cookie sheet so that it spreads evenly, trying to distribute peanuts evenly. Do not spread peanut brittle on pan with spoon! The spoon will break the bubbles created by the soda and butter. The bubbles make the brittle easier to eat. You can scrape the remaining brittle from the skillet, but put it on the edge of the cookie sheet and not into the middle of what you have already poured out. There will be no bubbles in what you scrape from the pan with a spoon. Let cool until completely cool and brittle (placing outside in the snow on a winter day works great!). It will then be easy to break up into the size of pieces you desire.

Divinity

4 cups sugar
2 cups water
1 cup corn syrup
2 large egg whites

Combine sugar, water, and corn syrup in a heavy sauce pan and bring to a boil. Stir until sugar dissolves. Cook to 260 degrees (use candy thermometer). Beat egg whites until stiff, but not dry. Slowly pour syrup mixture into egg whites while beating at a slow speed on heavy duty mixer (pour a very thin stream of syrup so that it will not cook the egg whites or crystalize the syrup. Hint: egg whites at room temperature will help keep syrup from crystalizing). Continue beating until mixture starts to form soft peaks. Spoon onto wax paper as quickly as possible, as it starts to set very rapidly.

See's Fudge

(makes 5 lbs)

2 cups walnuts
3 pkgs chocolate chips
1 8 oz jar marshmallow creme
2 cubes butter (melted)
4 cups sugar
1 13 oz can evaporated milk
1 tsp vanilla (if desired)

In a large bowl, combine walnuts, chocolate chips, marshmallow creme, and melted butter and set aside. In a heavy 4 quart (or larger) pan, combine sugar and evaporated milk. Stir constantly until mixture comes to a rolling boil. Reduce heat, and continue to boil for 11 minutes, stirring constantly. Pour over walnut mixture in bowl and stir until well mixed. Add vanilla if desired. Pour into well greased pan (large baking pan works well). Cover with foil and place in refrigerator.

NOTE: Be very carefully during cooking. Stir with a long wooden spoon and be sure to stir constantly, because the evaporated milk can scorch very easily.

Pumpkin Cookies

1 stick butter, slightly softened

1 cup sugar

1 egg

1 tsp vanilla

1 cup pumpkin

*beat these ingredients together

2 cups flour

1 tsp cinnamon

1 tsp baking soda

1 tsp salt

1 tsp baking powder

*mix dry ingredient together, then add to wet mixture

You can add chocolate chips, we do about half the time. They are amazing either way!

Drop by spoonfuls onto cookie sheet and back at 350 degrees for ten minutes (though I usually have to bake mine longer, I must make big cookies!)

Super Amazing Yummy Icing

melt 1 stick butter

add 1 cup brown sugar

*cook until sugar dissolves

add 1/4 cup milk and cook 3-5 minutes stirring frequently

*take off heat and cool for a couple of minutes

stir in 2-3 cups powdered sugar (I usually add 2 1/3 cups)

*if it gets a little to thick you can add some more milk. Keep stirring, the powdered sugar usually wants to clump together, but I am too lazy to sift my powdered sugar first, so I found if i just keep stirring it usually breaks up

Fantasy Tarts

2/3 cups semi-sweet chocolate chips
1/2 cup butter
3/4 cup sugar
2 eggs
1 Tbsp vanilla
1/2 cup flour
30 pieces of candy to insert (Rolos, caramels, Snickers, cherries, etc.)

In a one quart saucepan, combine chocolate chips and butter. Cook for 5-7 minutes over low heat. Pour into medium bowl and allow to cool for 5 minutes. Stir sugar, eggs, and vanilla into mixture. Gradually stir in flour until smooth. Pour into paper liners, filling about half full. Bake at 375 degrees for 12-14 minutes. Remove from oven and push candies into the partially-baked tarts. Cook for another 2 minutes. Remove from oven and allow to cool for 5 minutes.




Frosting


1 cup semi sweet chocolate chips
14 oz can sweetened condensed milk

Combine ingredients and cook over medium-low heat until smooth. Frost tarts and refrigerate one hour.

Fantasy Tarts can be stored in an air-tight container at room temperature.

Oreo Cake

36 Oreos (made into crumbs)

1 stick of butter or margarine (melted)

Combine Oreos and butter and press into 9x13 pan. Freeze for one hour.

Make Fudge and place in refrigerator to cool completely.

Fudge

1 stick margarine or butter

2 cubes unsweetened chocolate

2 cups sifted powdered sugar

3/4 cup evaporated milk

1 tsp vanilla

Melt butter and chocolate in saucepan over medium heat. Add powdered sugar and stir. Add evaporated milk and stir. Bring to a boil. Boil 4 minutes. Put on a hot pad in refrigerator until completely chilled.

Soften a half gallon of vanilla ice cream and spread over crust. Freeze for one hour.

Spread hot fudge over ice cream and freeze one hour.

Spread whipped topping over fudge and keep in freezer until ready to serve. Decorate with any additional cookies (that did not get eaten) as desired.

Pudding Casserole

1 box vanilla wafers

2 boxes cook and serve pudding (we used chocolate, it's yummy!)

12 oz whipped topping

Line bottom and sides of 9X13 pan with vanilla wafers. Make pudding according to directions. We never bring it all the way to a boil. We're impatient like that. Once it is deemed thick enough we pour it slowly over the cookies. Top with a few more cookies if you want. We do because we like it that way. Cover with saran wrap, so the saran wrap is sticking to the pudding. This keeps away that nasty film that we don't like so much. Chill for 4 hours. Top with whipped topping. Keep chilled until ready to serve. If you can stay out of it for that long. Good Luck!

Chocolate Essence of Angel

There are three parts to this. Cake, Mousse, and Frosting. YUM! We just made a Duncan Hines Dark Chocolate Fudge cake mix. Follow directions on box for a bundt cake. Let it cool. Cut off the top 1 inch of the cake and set it aside (Very Carefully). Hollow out a little trench, making sure to leave sturdy walls on each side. About 1 inch on each side.


Mousse

Watch this video to see how to correctly make it.

5 oz semi-sweet baking chocolate, finely chopped
2 Tbsp Unsalted butter, diced
3 large eggs, separated
1 Tbsp sugar
1 cup heavy whipping cream

1 Combine the chocolate and butter in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.

3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

4 When the chocolate has reached the proper temperature, stir in the yolks. Fold in the whites, one third of it at a time.

5 Fold in the whipped cream, one third of it at a time.

Fill the trench in bundt cake with mousse and then place top back on in the right direction.

Frosting

3 cups heavy whipping cream

1 cup sugar

1/4 cup cocoa

Combine sugar and cocoa. Stir sugar and cocoa mixture into cream. Refrigerate 1 hour. Whip cream to soft peaks.

Frost cake. Keep Refrigerated. Enjoy Yumminess!

We plan on trying this as a layered cake as well. We'll post pictures as soon as we do.