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  • Top 10 Famous Desserts 08

    From Dave Drum@1:2320/105 to All on Sat Jul 27 16:34:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: 1985 Striped Delight
    Categories: Cakes, Desserts, Cheese, Dairy
    Yield: 12 servings

    MMMMM--------------------GRAHAM CRACKER CRUST-------------------------
    1 1/2 c Graham cracker crumbs
    1/4 c Sugar
    1/3 c Melted butter
    H FILLING & TOPPING
    8 oz Cream cheese; softened
    1/4 c Sugar
    2 tb Milk
    8 oz Whipped topping
    6 oz Jell-O chocolate instant
    - pudding
    3 1/2 c Cold milk

    Pour the graham cracker crumbs and sugar into a bowl.
    Melt the butter and pour it into the bowl. Mix with a
    fork until the mixture comes together. Firmly press the
    graham cracker crumbs into the bottom of a 13" X 9" dish
    to form the crust. Place the dish in the freezer to set.

    Add the cream cheese and sugar into a bowl. Beat with a
    hand mixer and then mix in the milk until smooth. Fold
    in half of the whipped topping.

    Remove the crust from the freezer and spread the cream
    cheese layer over top. Prepare the pudding mix by
    whisking it with the cold milk. Pour and spread the
    pudding mixture on top of the cream cheese layer before
    the pudding fully sets. Chill the dessert for at least
    four hours.

    Just before serving, remove the dish from the fridge and
    spread the remaining whipped topping over top. Garnish
    with shaved chocolate and serve cold.

    Molly Allen, Hood River, Oregon

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:2320/105 to All on Mon Jan 6 11:19:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate Dump Cake
    Categories: Fikve, Cakes, Desserts, Chocolate
    Yield: 12 servings

    15 1/4 oz Box chocolate cake mix
    3 7/8 oz Box instant chocolate
    - pudding mix
    24 oz Semisweet chocolate chips;
    - divided
    2 c Milk
    Vanilla ice cream; opt

    Set the oven @ 350oF/175oC.

    Evenly sprinkle dry cake mix into a greased 13x9-in.
    baking dish. Sprinkle dry pudding mix over cake mix and
    top with 1 3/4 cups chocolate chips. Drizzle milk over
    the top. Gently stir to combine (mixture will appear
    thick and lumpy). Sprinkle with remaining 1/4 cup
    chocolate chips.

    Bake until top appears set and edges pull away from
    sides of dish, 35-40 minutes. Cool slightly on a wire
    rack. Serve warm, with ice cream if desired.

    Kim Rodney, Archbald, Pennsylvania

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:124/5016 to All on Sat Jul 26 04:34:35 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sara Lee Pound Cake
    Categories: Cakes, Desserts, Dairy
    Yield: 9 servings

    1/2 c (113g) butter; room temp
    1 1/2 (300g) cups sugar
    3 lg Eggs
    1 1/2 (180g) cups A-P flour
    1/2 c (116g) whipping cream
    1 ts Pure vanilla extract

    In the bowl of a stand mixer, cream together the
    softened butter and sugar until pale, light and fluffy;
    a minimum of 5 minutes. It takes longer than you think
    to cream butter and sugar the right way!

    Beat in the eggs, one at a time, on your mixer’s lowest
    setting. Stir in the vanilla.

    Gradually add in the flour and whipping cream in
    alternating amounts until fully incorporated. The
    finished batter should be smooth, creamy, and have an
    almost mousse-like consistency.

    Transfer the batter to a 9" X 5" loaf pan lined that’s
    been with parchment and sprayed with cooking spray.

    Place the pan into a COLD oven. Do not preheat! Then set
    the oven to 325ºF/165ºC and bake for 60-75 minutes.

    When the pound cake is golden and fully set, remove and
    let cool for 5-10 minutes in the pan. Then, transfer to
    a wire rack to finish cooling before slicing and
    serving, as desired.

    Editor’s Tip: To accurately test the doneness of a pound
    cake, insert an instant-read thermometer into the
    center. The pound cake is fully baked when it reaches an
    internal temp of 210ºF/99ºC.

    Makes: 9 slices

    RECIPE FROM: https://www.tasteofhome.com

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