Sweets to Die For Part 3
Welcome to the Land of Cabbages & Cats
Apple Cream Cheese Bundt Cake
Ingredients for Cream Cheese Filling
1 - 8oz. Philly cream cheese, softened
1/4 cup butter softened
1/2 cup sugar
1 egg
2 tablespoons flour
1 teaspoon vanilla
Ingredients for Cake
1 cup finely chopped pecans
3 cups flour
1 cup sugar
1 cup packed brown sugar
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon allspice
3 eggs, lightly beaten
3/4 cip oil
3/4 cup unsweetened applesauce
1 teaspoon vanilla
3 cups peeled & finely chopped apples
(grannys)
1/2 cup packed brown sugar
1/4 cup butter3 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar
1/4 cup roughly chopped pecans for garnish
1. Grease & flour a bundt pan. Set aside. Prepare cream
cheese filling: Beat the cream cheese, butter & sugar
together with an electric mixer until blended & smooth. Add
egg, flour, vanilla & beat until just combined. Set aside.
2. Prepare Cake Batter: Preheat oven to 350 degrees. Bake
pecans for 5 - 7 minutes or until lightly toasted & fragrant.
Meanwhile stir flour, both sugars, salt, baking soda & spices
together in a large bowl.
3. Stir in eggs, then oil, applesauce & vanilla. Stir in apples
& pecans. Spoon 2/3 of the apple batter in prepared pan,
then spoon cream cheese filling over the apple mixture,
leaving a 1 inch border around the edges of the pan.
4. Spoon the remaining apple batter over the filling. Bake
cake 350 degrees for 1 hour to 1 hour 15 minutes or until a
long wooden skewer inserted in the center comes out
clean.
5. Cool cake in the pan on a wire rack for 1 hour. Remove
cake from pan & cool completely an additional hour.
When the cake has cooled, prepare praline frosting.
Frosting Recipe
Cake Recipe
1. Combine brown sugar, butter & milk in a saucepan &
bring to a boil. Boil 1 minute. Remove pan from heat &
add vanilla, then powdered sugar. Whisk together until
fully combined.
2. If needed pour frosting through a strainer to remove
any powdered sugar lumps. Cool frosting slightly (about
5 minutes) until it has begun to thicken slightly but is
still easily pourable.
3. Pour over cake as desired. Garnish with pecans.
Bake cake one day, frost cake the next day.
Apple Pie Doughnuts
Ingredients for the Doughnuts
1 package Pillsbury Grand Biscuits
canola oil
Ingredients for Frosting
1/4 cup unsalted butter, softened
4 ozs. Philly cream cheese, softened
3 cups powdered sugar
1 - 2 tablespoons milk
Ingredients for Apple Pie Filling
1 1/2 cip sliced apples
1/3 cup sugar
1 1/2 tablespoon cornstarch
1/ 4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
pinch of nutmeg
3/4 cup water
For Garnish
1/4 cup caramel ice cream topping
1/2 cup dry roasted salted peanuts
inches high. Depending on size of skillet will 1. In a
large heavy skillet, heat oil about 1/2 to 3/4 determine
how much oil is needed. Bring oil to a sizzle when
you drop a couple drops of water in it. Or you can use
a deep fryer.
2. Separate biscuits & using a 1 inch cookie cutter (or
use a cannoli tube) pop center hole out of each biscuit
to resemble donut. Fry each biscuit 2 - 3 minutes on
each side. Allow to cool & dry on paper towels.
3. While donuts are cooling, prepare apple pie filling or can
use a jar or canned apple filling. In a small saucepan bring
sugar, corn syrup. cinnamon, salt, nutmeg & water to a boil.
Boil 2 minutes whisking constantly.
4. Add apple slices or chopped apples & reduce heat to
simmer. Cover & simmer for about 6 - 8 minutes until apples
are fork tender. Remove from heat & cool.
5. For the Frosting: beat butter & cream cheese for 3
minutes until fluffy. Add powdered sugar, milk & beat an
additional 3 - 5 minutes.
6. To assemble: frost cooled doughnuts with cream cheese
frosting. Top with cooled apple pie filling, peanuts &
caramel sauce.
Maple Cheesecake
Ingredients for Crust
3/4 cups flour
3 tablespoons brown sugar
1/4 cup butter
1/4 cup toasted chopped pecans
Ingredients for Cheesecake
3  8 oz. Philly cream cheese room temperature
1  8 oz. container mascarpone cheese
3/4 cup brown sugar
1/2 cup pure maple syrup
1/4 cup 1/2 & 1/2
2 tablespoons flour
1 teaspoon vanilla
3 eggs room temperature
Maple Whipped CreamTopping
2 cups heavy cream
1/2 cup pure maple syrup
1 teaspoon vanilla
2 packs of whip it
maple flakes
1. Combine flour & brown sugar, cut in butter using a
pastry cutter. Add pecans
2. Press mixture into springform pan a 10 inch. Bake at
350 degrees for 10 -12 minutes until lightly browned.
Cool completely.
3. Combine cream cheese & mascarpone cheese in a
mixer. Beat until till smooth.
4. Add brown sugar, maple syrup, 1/2 & 1/2, flour,
vanilla & mix well. Add eggs & beat until well
combined.
5. Pour cream cheese over cooled crust. Bake 35 -
40 minutes. Cool in pan 15 minutes. Gently runa
knife around the edge of the pan too loosen
cheesecake. Cool in frig & chill overnight.
6. Topping: Whip heavy cream & whip it to soft
peaks. Add maple syrup & vanilla & continue to
whip until thick. Pipe onto cheesecake & sprinkle
maple flakes on top.
Look for dehydrated maple flakes at Williams Sonoma
Can bake cheesecake 1 month ahead of time
& freeze. 24 hours to defrost in the frig.
Green Flem
Ingredients
1 4 oz. pistachio instant jello pudding mix
1  2 oz. can crushed pineapple
1 cup mini marshmellows
1/2 cup chopped nuts
1  8 oz. tub cool whip, thawed
Combine pudding mix, pineapple with juice, marshmellows & nuts in
a large bowl, mix well. Blend in cool whip & chill until ready.
dessert salad
Cherry Fluff
Ingredients
1  8 oz. coolwhip
1  14 oz. can sweetened condensed milk
1  21 oz. cherry pie filling
1  20 oz. crushed pineapple, well drained
2 cups mini marshmellows
1 cup shredded coconut
1/2 cup chopped pecans
1. Line a 8 or 9 inch square pan with foil. Butter foil
generously & set aside.
2. Bring sugars, butter, 1/2 & 1/2, pumpkin & spices to
a boil over medium to medium low heat ina heavy
bottomed 5 quart pot stirring frequently.
Combine 1st four ingredients in a large bowl. Fold in
the 3 remaining ingredients. Refrigerate 1 hour before
serving
Butterscotch Pumpkin Fudge
3. Continue cooking stirring constantly to the soft
ball stage (use a candy thermometer). Remove
from heat & stir in butterscotch chips until fully
melted. Takes several minutes.
4.  Add marshmellow creme & stir until blended.
Add vanilla & nuts until blended. Pour into a
prepared pan & cool.
5. Cut squares & store in an airtight container.
Ingredients
2.5 cups sugar
1/2 cup brown sugar
1/2 cup unsalted butter
1 cup 1/2 & 1/2
1/2 cup canned pumpkin
3/4 teaspoons pumpkin pie spice
dash of ground cloves
1  12 oz. package butterscotch chips
1  7 oz. jar marshmellow creme
1 teaspoon vanilla
1 cup chopped walnuts or pecans
Lime Jello Mold
Ingredients
1 can 16 oz. pears undrained
1 package 8 oz. lime jello
1 1/2 cup gingerale, cold
2 tablespoons fresh lemon juice
1 package 8 oz. cream cheese, softened
1/4 cup chopped pecans
1. Drain pears resrving liquid. Add enough water to
liquid to measure 1 1/2 cups. Bring to a boil in a small
saucepan. Chop pears. Set aside.
2. Stir boiling liquid into gelatin in a large bowl at least 2
minutes until completely dissolved. Stir in cold
gingerale & lemon juice.
3. Pour 1 cup of gelatin into a 5 cup mold. Refrigerate
about 30 minutes or until slightly thickened. Arrange
some of the pears in the mold pushing into gelatin in
mold.
4. Meanwhile gradually add remaining gelatin to
cream cheese in large bowl mixing with a wire whisk
until well blended (consistency of egg whites).
Refrigerate 30 minutes or until slightly thickened.
5. Stir in remaining pears & pecans. Spoon over gelatin
layer in mold. Refrigerate 4 hours or until firm.
Lemonade Layer Cake
Ingredients for Cake
1 1/3 cup sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cup fat free buttermilk
Pam spray
Ingredients for Frosting
2 tablespoons butter, softened
2 tablespoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 vanilla
8 ozs. Philly cream cheese 3 1/2 cups powdered
sugar
1. To prepare cake place 1st five ingredients in a
large bowl beat with mixer at medium speed until
well blended (5 minutes). Add eggs,egg whites, one
at a time, beating well after each addition.
2. Lightly spoon flour into dry measuring cups, level
with a knife. Combine flour, baking powder, salt &
baking soda. Stir well with a whisk.
3.Add flour mixture & milk alternately to sugar
mixture, beginning & ending with flour mixture.
Beat well after each addition.
4. Pour batter into 2 (9 inch) round cake pans
coated with Pam, sharply tap pans once on
counter to remove air bubbles. Bake at 350
degrees for 20 minutes or until wooden pick
inserted in center comes out clean.
Place 1 cake layer on a plate, spread with frosting. Top
with remaining layer cake. Spread remaining frosting
over top & sides.
5. Cool in pan 10 minutes on wire rack, remove
from pan. Cool completely on wire rack.
To Prepare Frosting: Place 2 tablespoons butter
& next 4 ingredients  on frosting ingredient list in
a large bowl, beat with mixer at high speed till
fluffy.
Add powdered & beat at low speed just until
blended, do not over mix. Chill 1 hour.
Store cake in loosely covered container in frig
Ghost Eyes
Oreo Cheesecakes
Ingredients
2 packages 8 oz. Philly cream
cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
12 oreo cookies
1 kiwi
1/2 cup fresh blueberries
1/3 cup fresh raspberries
1. Preheat oven to 350 degrees. Beat cream
cheese, sugar, vanilla with mixer until blended.
Add eggs mix just until blended.
2. Place one cookie on the bottom of each 12
paper lined muffin cups, top with mixture. Bake
20 minutes or until centers are almost set. Cool.
Refrigerate 3 hours.
3. Peel kiwi, cut into 6 slices, then cut each
slice in 1/2 . Place one kiwi on each
cheesecake, top with berries.
Lemon Cake
Ingredients
1 package lemon cake mix
2 packages jello lemon
flavored instant pudding
1 1/2 cup cold milk
1 tub cool whip
1. Prepare cake batter & bake as directed for 2 - 8
or 9 inch round cake layers. Cool in pans 10
minutes. Remove to rack to cool completely.
Note: I never like the small cakes that cake mixes
produce, so I always buy an additional box of cake mix &
put more batter into the cake pans for a higher cake.
Excess batter left over I put in a loaf pan &  stick in the
oven for a little treat. Don't overfill.
I also add a box of instant pudding to cake mixes,
whatever flavor I'm making or vanilla if there is not a
pudding flavor for the cake & a packet of dream whip for
height. Adding lemon flavoring makes for a richer cake.
Match flavorings with flavor of cake otherwise use
butter flavoring. These ingredients are in addition to
what is on the ingredients list.
2. Beat pudding mixes with milk,2 minutes, whisk.
Immediately spread over top of cakes. Stack cake
layers. Frost with cool whip. Garnish with fresh
lemon slices, fresh mint just before serving.
Other Options:
1 tablespoon lemon juice to cake batter
1 teaspoon of lemon juice to pudding
OMG!!>>>>Halloween is Almost Here!!
Kitty Litter Cake
Yuck!!!!

Ingredients
1 box chocolate cake mix
1 box white cake mix
1 large box instant chocolate pudding
1 large package vanilla oreos
4 - 6 small tootsie rolls
green food coloring
Additional Needs:
1 new kitty litter pan (please don't try to clean an old one &
use it)
1 new pooper scooper (same with pooper scooper)
Read This Well....Don't Get Confused & use REAL
Litter, your guests will not find any humor in that!!lol
1. Bake the cakes according to box instructions. Mix
the pudding & let set.
2. Using a food processor crumble oreo cookies. Set
aside 1/8 of cookie crumbs. Add a few drops of green
food coloring to the 1/4 cup of crumbs & mix. Looks like
chlorophyll that you find in litter.
3.  Using your hands, crumble both cakes into a large bowl.
Mixing pudding. Gently mix 1/3 of white cookie crumbs.
Line a new clean kitty litter with parchment paper.
4. Put the cake mixture into the litter box. Press the cake
down into the box. Sprinkle with rest of white cookie
crumbs over the top to cover the cake completely. Then
sprinkle with green cookie crumbs & scatter randomly.
5. Working with 2 tootsie rolls at a time, heat the
unwrapped rolls in the microwave till slightly soft &
pliable (3 second intervals)  Shape the ends so they are
no longer blunt & curve the poop.
6. You can bury some of these in the cake & lay some
on top. Hang one over the side. Sprinkle some crumbs
on tootsie rolls. Place tray on a newspaper & sprinkle a
few of the crumbs around the box.
Coconut Custard Pie
Ingredients
1/2 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter, melted, cooled
4 large eggs
2 teaspoons vanilla
1 3/4 cups whole milk or coconut milk
1 1/4 cups sweetened coconut
pie crust
1. Preheat oven to 350 degrees. In a medium bowl whisk
sugar, butter, vanilla, eggs until very smooth. Whisk in
1/2 the milk followed by flour mixture.
2. Mix vigorously until no lumps remain & batter is smooth.
Whisk in remaining milk then stir in coconut & pour mixture
into shell. Bake 45 - 50 minutes or until pie is set.
3. Allow to cool refrigerated till well chilled, 3 - 4 hours
before slicing. Decorate top with fresh whipped cream.
Chocolate Bugs
Cockroaches - Dates 1/2 dipped in chocolate
Ants - chocolate covered raisins
or  
You can dip real bugs in chocolate!
This way the squirrels nuts
won't fall on us!
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