Desserts

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2 egg whites 2 tsp. lemon juice 3 C. confectioner's sugar Mix all ingredients and beat for 4-5 minutes.
 * Royal Icing for Gingerbread Houses**

2 c. flour 1 c. butter, melted 1 c. pecans, chopped 2 pkgs. cream cheese 12 oz. whipped topping 2 c. confectioner's sugar 3 c. milk 2 small boxes instant chocolate pudding. Mix together flour, butter, and pecans. Press into the bottom of a 13 X 9" pan. Bake at 350 degrees for 15 -20 minutes. Let cool. With mixer, beat cream cheese and confectioner's sugar. Spread over cooled crust. Beat together milk and chocolate pudding mix. Pour over cream cheese mixture. Top with whipped topping. Refrigerate until time to serve.
 * Chocolate Delight**

//**Cream Puffs**// - Donna Brasher - My Birthday Treat 1/2 c. butter 1 c. boiling water 1 c. flour 1/4 tsp. salt 4 eggs Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center. Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used. Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream. I prefer using the cream filling recipe below. //**Cream Filling**// 1/3 c. sugar 2 c. milk 2 tbsp. butter 2 tsp. vanilla 2 tbsp. cornstarch 2 egg yolks, slightly beaten Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.

Dani’s Cheesecake Cheesecake crust:

1 ½ cups crushed graham cracker crumbs ½ to ¾ cups sugar ¾ stick melted butter 1/3 cup finely chopped pecans

Combine the ingredients and press into a 10 inch springform pan. Press the mixture up the sides approximately 1 inch. Line the outside, bottom of the springform pan to avoid dripping butter on your oven floor. Set this aside.

Combine the following in a large mixing bowl: 5 8oz. packages cream cheese 2 T. lemon juice Beat these ingredients until the mixture is smooth. Be sure that there are no lumps or ingredients stuck to the sides of the mixing bowl. Sift and blend the following: 2 tsp.vanilla 1 ¾ cups sugar 3 T flour ¼ tsp salt Beat the ingredients with the cream cheese mixture for 5 minutes. Add the following one at a time, beating well after each addition: 5 whole eggs 2 egg yolks Add ¼ cup whipping cream. Pour the mixture into the spring form pan. Place in the oven. Set the oven at 500 degrees. Bake the cheesecake at 5oo degrees for 12 minutes, lower the temperature to 200 degrees and bake for an additional 1 ½ hours or until “set”. Cool for 24 hours in the refrigerator. Serve with REAL whipped cream and berries of your choice. Call with any questions…Dani Waites 615-966-9472

Chocolate Eclair cake - See Cakes

Mini Cheese Cakes Crust Choice: Vanilla Wafer flat side down Oreo - separated, icing side up Place the cookie of your choice in the bottom of the cup cake paper.

Filling: 3 eggs, beaten 3 pkgs. (8 oz.) cream cheese 1 1/2 cup sugar 1 tsp. vanilla Preheat oven to 350 degrees. Place 24 cup cake papers in muffin pan. Combine filling ingredients in mixer and beat for 5 minutes. Dip filling into cup cake papers filling almost to the top (these will rise then fall.) Bake 20 minutes (these should look dry, but not brown on top.) Remove and cool slightly before refrigerating. Chill until 3 hours. Remove cup cake papers for serving. Top with fruit, nuts, caramel, fudge, etc. Use appropriate colored m&m's for a holiday theme.