Sweets To Die For!
These are good vittles!!
Welcome to the pages of Sweets to Die For!
Spider Web Pumpkin Cheesecake
1 cup of water
1 stick of butter
1 cup of sifted all purpose flour
3cups of milk
3/4 cup of sugar
1/2 teaspoon of salt
6 tablespoons of all purpose flour
2 teaspoons of vanilla
2 (1 oz.) squares of chocolate
2 cups of sugar
1 cup of whipping cream
preheat oven to 400 degrees
Heat water and butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball
when tested in cold water. Remove from heat and let cool.
Beat in 4 eggs, one at a time. Drop dough from teaspoon to form small eclairs onto greased cookie sheet.
Bake for approx. 30 minutes or until golden brown.
Set aside to cool. Prepare filling by combing milk, sugar, salt and flour, cook slowly until it thickens. Add 3
beaten eggs and continue to cook until mixture is even thicker. Remove from heat, cool and add vanilla.
With a serrated knife, slice pastry puffs lengthwise, but not all the way through. Pipe custard mixture into
Melt chocolate for icing, add sugar and cream. Cook over medium heat until soft ball stage. Let cool and
beat till smooth. Ice tops of the eclairs.
Spider Web Pumpkin Cheesecake
1 1/2 cup of graham crackers
2 tablespoons of melted butter
3/4 cup of sugar
3 pacs (8 oz.ea.) Philadelphia Cream Cheese, softened
1 can (15 oz. ) pumpkin
1 tablespoon pumpkin pie spice
1 cup of sour cream
1 square of Baker's Semi Sweet Chocolate
1 teaspoon of butter
Preheat the oven to 350 degrees for a dark pan, 325 degrees for a silver pan.
Mix graham cracker crumbs with 2 tablespoons of butter and mix thouroughly with a spoon
until all the crumbs are moist. Bake 10 minutes. Set aside.
Beat cream cheese and sugar in a large bowl with and lecetric mixwe on medium speed
until well bleded. Add pumpkin and pumpkin pie spice; mix well. Add eggs one at a time,
mixing on low speed after each addition until well blended. Pour over the crust.
Bake 50- 55 minutes until center is almost set: cool slightly. Run the knife or metal spatula
around the rim of the pan to loosen the cake....be gentle so it does not cause the cake to
tear. I would like to mention here that at this point I put my cheesecake in the frig and leave
it overnight and put the top on in the morning.
Carefully spread sour cream over top of cheesecake. A note here: Leave your sour cream
out at room temperature for awhile so its not cold. Otherwise when you pour the chocolate
on top to make the rings, the chocolate solidifies right away because the sour cream is
cold. Work quickly in making your web design. Run the knife or metal spatula around the rim
of the pan to lossen the cake again.
Place chocolate and 1 teaspoon of butter in a small microwaveable bowl. Microwave on
medium for 30 seconds, stir until chocolate is melted. Drizzle chocolate over cheesecake in
spiral patterns. Starting at the center of the cheesecake, pull a toothpick through lines from
the center of cheesecake to the outside edge of cheesecake to resemble a spiders web.
My Diner Secret: When cutting your cheesecake, run a large knife under very hot water, this
will alleviate tearing when it goes thru your cake. After each slice wipe the excess
cheesecake off your knife with a paper towel and run blade under hot water agin. This will
give you picture perfect slices!
1 1/2 cups of sugar
1/2 cup of oil
1 cup of pumpkin
2 cups of flour
1/2 tsp nutmeg
1/2 tsp. cinnamon
1/2 tsp. allspice
3/4 tsp. baking powder
3/4 tsp. baking soda
1/3 cup of water
Grease & flour a loaf pan. Bake at
350 degrees for 35 - 45 minutes
Hubby's Recipe: a cold cherry dessert
Blood Balls are so very good!! Take it from
me....I serve them at all my parties!!
3/4 cup of sugar
2 packages of dream whip
1 cup of cold milk
1 1/4 stick of butter
2 cnas of cherry pie filling
1 8oz. package of cream cheese
2 1/2 cups of graham cracker
Melt butter and mix with graham cracker
crumbs, cover bottom of regular casserole
dish with 1/2 of this mixture. Whip together dry
dream whip and milk, when whipped add sugar
and cream cheese. Mix well.
Pour 1/2 of mixture over crumbs, then spoon
cherry filling over cream, top the cherries with
remaining 1/2 of whipped cream mixture.
Sprinkle remaining half of crumbs over pie
Green Guts w/ Worms
1 cup of butter, softened
1 cup of icing sugar
1 teaspoon of almond extract
1 teaspoon of vanilla
2 2/3 cups of flour
1 teaspoon of baking powder
1 teaspoon of salt
3/4 cup almonds, whole
1 tube of red decorator gel
In a bowl beat together sugar, egg, butter, almond extract and vanilla. Beat in
flour, baking soda and salt. Cover and refrigerate 30 minutes. Working with
one quarter of the dough and keeping remainder refrigerated, roll heaping
teaspoonfuls of dough into finger shape for each cookie.
Press almond firmly into one end for nail. Squeeze the center to create a
knuckle shape. (you puff it out rather than squeeze it) Using a paring knife,
make slashes in several place to form the knuckle.
Place on a lightly greased baking sheet; bake at 325 degrees for 20-25
minutes or until pale gold. Let cool 3 minutes. Lift up almond, squeeze red
decorator gel into nail bed and press almond back in place so gel oozes out
from underneath it. You can make slashes in the finger and fill with blood.
Remove from baking sheets and let cool on racks. Repeat with remaing dough.
Delicious Pistachio Instant Pudding filled with Gummy Worms
These are such fun for a party as you can do so much with them.
charging and arm and a leg for this set-up and caterers are coming up
with very creative things to dip!
It gives you the opportunity to be very free in how you design your
trays. Its seems anything goes these days with the items you can offer.
Trays can be made up very elaborately using fruits that are just cut with
bite size pieces but displayed in carved larger pieces of fruit.
You can use a watermelon & stick skewers in it that already have
different fruits assembled on them But be sure to fit this into your
budget, sometimes at this time of year fruits can be costly. You also
have to treat your fruit if it will be sitting on the buffet line so it does not
Something else to offer with fruits would be trays of assorted cookies,
small bite size pieces of cheesecake ( similiar to the new "Cheesecake
on a Stick"), any flavor cake, and all kinds of candies, pretzels and
marshmellows. You can build a beautiful table with trays of all these
items that would be very impressive to your guests.
I used the cake below & the pecan cake went exceptionally well with
white chocolate. I did not have time to frost that cake so I just stuck in
the sticks & flags & called it good to go!
Also be aware that candy melts & regular chocolate might not flow thru
your fountain to well. Chocolate is very thick & I see now they are
coming out with chocolate just for these machines.
No matter how you set this up on your table it makes for a great
presentation & your guests will love it!
Fountain of Deadly Elixer
Haunted Castle Cake
This Haunted Castle Cake was made in the Nordic Castle Cake Mold. I
mixed up 2 boxes of butter pecan cake mix and filled the mold a little
over 3/4's full. Baked at 350 degrees for 1 hour, checked the cake and
baked another 20 miuntes. Make sure you put this on a rack in the
middle of the oven because mine rose pretty high.
Release from mold after 10 minutes.
I also sprayed the inside of the mold with Pam and then floured. After
adding the batter I used a spoon and brushed batter up against the
sides of the cake mold to help the batter crawl up the sides so I
would get all the stairs and such.
No frosting here we just planned on cutting pieces and dipping the
chunks in the chocolate fountain.
Note: I'll get another photo in here as soon as I bake another Pumpkin
Cheesecake. The web on top did not come out right in this photo, the sour cream
came right out of the frig and I immediately poured the warmed chocolate on top
of it. Hitting that cold sour cream the chocolate solidified right away. So when you
make this make sure your sour cream has sat out a while & is at room
A coffin for each of the Collins
Family members & Father's
Cinnamon Banana Bread
I knew a pastry chef once that
worked for a big hotel. He told
me the key to great tasting
quick breads was to bake
them, let them cool & freeze
them. He said something
happens in the frozen state to
make your bread have a better
texture & flavor.
Make several varieties of
breads ahead of time, freeze
them & take out the morning of
your party & let them defrost
either in the frig or at room
temperature. Then slice them
thinly & arrange on a tray w/ a
dollie. Serve with honey butter &
flavored spreadable cream
cheeses. People love these!
When baking things of this
nature, if you like a more
pronounced flavor try
adding more on the spices.
You can also use banana
extract but be careful cause
a little goes a long ways.
Assorted Halloween Candies
The Haunted Castle Cake
Fountain of Deadly Elixer
Assorted Halloween Candies
With us being professional chocolatiers, when people come to our place for a party they always expect to be
able to enjoy our delicious candies. So we make a pretty good sized tray of things surrounded by novelty
pieces for whatever holiday it might be. We purchase molds in pretty large quatities but for the homemaker
that is looking to make just a few items I suggest a visit to your local cake & candy shop, or Michaels or the
best selection is on Ebay. Just a warning tho, be careful ordering molds to close to the holiday because the
companies on Ebay will take your money even if they are out of the mold & it is on back order & you will get
it at a later date>>>>always seems to come after the holiday is over.
This has happened a couple of times to me when I needed a mold quickly for a special order. What I do is I
send a message to the seller to make sure they have that mold in stock & can ship it right away. Best
suggestion is...if you are planning on a candy tray or to use a novelty piece for a favor...... order your molds
ahead of time. Also, when I order molds professionally I order 100's at a time so a thing to keep in mind is...if
you are planning on making a lot of the piece on the mold I suggest getting 4-5 molds so when your chocolate
is warm you can make a few of them at a time. Otherwise with one mold you'll be having problems w/ your
chocolate getting hard between drying times of the mold being in the frig..
Here we have caramels, caramel nougats & dark chocolate caramels.
Here is our Pink Rat Lolly
Peanut Butter Bon Bons w/ Orange Novelty Piece.
Always have plenty these on hand........these are turtles.
Our ex-large Pumpkin Lolly.
Everybody alway loves Pretzel Rods dipped in Chocolate.
1 stick butter, room temperature
1 cup sugar
2 teaspoons vanilla
2 beaten eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 over ripe bananas mashed
1/3 cup sour cream
Cinnamon Swirl Mixture
1/2 cup sugar
3 tablespoons brown sugar
2 tablespoons cinnamon
Bake in a 350 degree oven
1. Spray a loaf pan with Pam. I use a
piece of tin foil & line the pan so the
bread does not break when getting it out.
The sour cream I add makes the bread a
little softer so you have to be careful
when getting your bread out until it cools
so it solidifies better.
Spray the foil with Pam. Make sure foil
sheet is long enough to come up above
bread pan and use as handles when
lifting bread out.
2. In the mixer cream sugar and butter till creamy. Add eggs and vanilla. Mix well.
3. Add flour, baking soda and cinnamon, mix until
4. Pour 1/3 of batter into loaf pan. Sprinkle 1/3 of cinnamon swirl mixture over
batter. Repeat 2 more times. End with swirl on top.
Bake 50-60 minutes or until toothpick comes out clean. Let cool in the pan on a
wire rack for 15 minutes. Lift sides of foil with bread in it onto rack to cool the rest
of the way.
|Ingredient List: The large box is Walmart brand
pie dough...absolutely the best commercial pie
dough out there. The large glass jar is flour & the
white jar w/ the bugs on it is sugar. There are 3
bananas, vanilla, baking soda, cinnamon and use
regular sour cream it's denser than the light type.
|Peel 3 bananas & get ready to mash.
|Mash bananas with a potato masher.
|Get Cinnamon Swirl mixture ready. Mix a 1/2
cup of white sugar, 3 tablespoons of brown
sugar and 2 tablespoons of cinnamon.
Stir to mix. Set aside.
|I let this sit out and cool for quite awhile. Then I put it into the frig overnight to
solidify. It taste much better after a night in the frig.
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