About Rougue
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Recipes
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Favorite Links
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Which My So-Called Life Character Are You? Find out @ She's Crafty
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Recipes - Desserts/Cakes & Pies
Creamy Chocolate De Menthe Cake
INGREDIENTS:
1 - 18.25-oz package white cake mix
5 Tbsp. crème de menthe liqueurs
1 - 16 oz. can chocolate syrup
1 - 8 oz. container free cool whip, thawed
Directions:
Prepare cake mix according to package directions except substitute 3 tablespoons Crème de Menthe for 3 tablespoons water.
Pour cake batter into 13x9 inch pan and bake according to package directions.
Cover a cookie sheet with foil and spray non-stick cooking spray lightly, set aside.
Remove cake pan from oven and while HOT, poke holes in cake with fork.
Turn cake out onto prepared cookie sheet. Poke holes in cake with fork.
Slowly pour chocolate syrup over the top of cake. Refrigerate.
Mix whipped topping with 2 tablespoons of crème de menthe and spread on a cooled cake.
**LOWFAT**
Yields 14. Per serving: Calories 318, Fat 8g, Sodium 270mg, Carbohydrates 55g
Cheesecake Factory Bakery Oreo Cheesecake
INGREDIENTS:
Crust
1 1/2 C. Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)
2 Tbsp. Melted Butter
9" Spring Form Pan (buttered on bottom and sides)
Filling
1 1/2 lb. Cream Cheese
1 C. Sugar
5 Large Eggs
1/4 tsp. Salt
2 tsp. Vanilla
1/4 C Flour
8 oz Sour Cream
5 Oreo Cookies (coarsely chopped for the batter)
10 Coarsely Chopped Oreo Cookies for the Top of Cheese Cake
Directions:
Crust
Mix melted butter with Oreo crumbs and press in spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside.
Filling
All Ingredients need to be at room temperature before begining.
Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process.
Add sugar gradually and continue beating cream cheese until mixed through.
Add eggs one at a time and continue to beat until blended.
Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well.
Turn off the mixer and stir in the coarsely chopped oreo cookies with a spoon.
Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.
Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes.
When time is up prop the oven door open and let the cheese cake stay in the oven for one hour.
Remove from oven and let cool enough to place in the refrigerator for 24 hours.
It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.
Funnel Cakes(like the ones you get in Fairs & Festivals)
INGREDIENTS:
2 eggs, lightly beaten
1 1/2 C. milk
1/4 C. packed brown sugar
2 C. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
oil for deep-frying
confectioner's sugar - for dusting
Directions:
In a bowl, combine the eggs, milk, and brown sugar.
Combine flour, baking powder, and salt; beat into egg mixture until smooth.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees.
Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel.
Holding the funnel several inches above the skillet, release finger and move the funnel in a spiral motion until all of the batter is released (scraping funnel with a rubber spatula if needed).
Fry for 2 minutes on each side or until golden brown.
Drain on paper towels. Repeat with remaining batter.
Dust with confectioners' sugar; serve warm. (Note that the batter can be poured from a liquid measuring cup instead of a funnel.)
Carrot Cake with
Cream Cheese Frosting
INGREDIENTS:
2 cups granulated sugar
2 cups all-purpose flour
1 1/2 cups vegetable oil
4 eggs
2 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. salt
4 cups shredded carrot
8 oz. cream cheese - softened
1/2 cup butter OR margarine - softened
2 Tbls. vanilla extract
4 cups powdered sugar
Directions:
Beat together sugar, flour, oil, eggs, cinnamon, baking soda, and salt.
Stir in carrots.
Pour into a greased 13" X 9" X 2" cake pan.
Bake in a 350 degree oven for 35 minutes, or until a toothpick inserted in center comes out clean.
Beat together cream cheese, butter, and vanilla.
Gradually beat in powdered sugar and continue beating until smooth.
Spread icing over cooled cake. If icing is too thick to spread, add small amounts of milk until desired consistency.
Chocolate Chip Cookie Dough Cheesecake
INGREDIENTS:
3 Tbls. melted butter OR margarine
2 1/2 cup chocolate cookie crumbs
2 lbs. cream cheese - room temperature
1 cup granulated sugar
4 eggs - room temperature
1 tsp. all-purpose flour
1 cup sour cream - room temperature
1 tsp. vanilla extract
18 oz. tube refrigerated chocolate chip cookie dough - rolled into 1" balls
1/4 cup chocolate chips
Directions:
Combine butter and cookie crumbs; press evenly into the bottom of a greased 10" springform pan; set aside.
Beat cream cheese with an electric mixer until light and fluffy.
Beat in sugar, then eggs, then flour.
Stir in sour cream and vanilla.
Pour 1/2 of the batter evenly into springform pan.
Gently stir cookie dough and chocolate chips into remaining batter; pour evenly into springform pan.
Bake in a 325 degree oven for 1 hour.
Turn off the oven, prop the door open several inches, and allow cake rest in oven for 30 minutes.
Refrigerate cheesecake until ready to serve.
Notes: Garnish with whipped cream and sprinkle chocolate chips on top. You may also add 1 oz. melted baker's chocolate to the batter for a chocolate cheesecake.
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