The Best Birthday Cake Recipes

White Birthday Cake with Italian Meringue Icing

Ingredients

• Cake:
• Cooking spray
• 2  cups  sugar
• 3/4  cup  unsalted butter, softened
• 3  large eggs
• 1  teaspoon  clear vanilla extract
• 1/2  teaspoon  almond extract
• 3  cups  cake flour
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 3/4  cup  low-fat buttermilk
• Icing:
• 1/4  teaspoon  cream of tartar
• 3  large egg whites
• 1  cup  sugar
• 1/4  cup  water
• 1/4  teaspoon  salt
• 1  teaspoon  vanilla extract
• 1/2  teaspoon  almond extract

Preparation

Preheat oven to 350°.
To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.
Place 2 cups sugar and unsalted butter in a large bowl; beat with a mixer at medium speed for 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon clear vanilla extract and 1/2 teaspoon almond extract.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, and mix after each addition. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans for 10 minutes on a wire rack; remove cake from pans. Carefully peel off wax paper, and cool completely on wire rack.
To prepare icing, place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.
Combine 1 cup sugar, 1/4 cup water, and 1/4 teaspoon salt in a small saucepan. Cook over medium heat until sugar dissolves, stirring mixture frequently, and bring to a boil. Cook, without stirring, for 2 minutes or until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract. Place 1 cake layer on a plate; spread cake layer with 2 cups icing. Top with the remaining cake layer. Spread remaining icing over top and sides of cake.

Nutritional Information

Calories:

310 (28% from fat)

Fat:

9.7g (sat 5.8g,mono 2.6g,poly 0.5g)

Protein:

3.8g

Carbohydrate:

52.4g

Fiber:

0.3g

Cholesterol:

63mg

Iron:

1.5mg

Sodium:

202mg

Calcium:

 33mg

Banana Split Cake

 

Ingredients

• 3  cups  all-purpose flour
• 2  cups  sugar
• 1  teaspoon  baking soda
• 1/4  teaspoon  salt
• 3  large eggs
• 1  cup  vegetable oil
• 1/2  cup  buttermilk
• 2  cups  mashed banana (5 medium)
• 1  cup  chopped pecans
• 1  cup  flaked coconut
• 1 1/2  teaspoons  vanilla extract
• 1  (20-ounce) can crushed pineapple, undrained
• 1  (16-ounce) jar maraschino cherries, drained
• 1  (8-ounce) package cream cheese, softened
• 1 1/2  cups  powdered sugar
• Garnishes: toasted flaked coconut, long-stemmed maraschino cherries, grated milk chocolate, chopped pecans, hot fudge sauce

Preparation

Combine first 4 ingredients in a large bowl. Stir together eggs, oil, and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.
Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into a greased and floured 10-inch tube pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired.

Chocolate Coca-Cola Cake

 

Ingredients

• 1  cup  butter
• 1/3  cup  cocoa
• 1  cup  cola soft drink
• 2  cups  all-purpose flour
• 1 1/3  cups  sugar
• 1  teaspoon  baking soda
• 2  large eggs
• 1/2  cup  buttermilk
• 1  teaspoon  vanilla extract
• 1 1/2  cups  miniature marshmallows
• Chocolate Coca-Cola Icing

Preparation

Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat.
Combine flour, sugar, and baking soda in a large bowl; stir in butter mixture. Add eggs, and stir until blended. Stir in buttermilk, vanilla, and marshmallows.
Pour into a lightly greased 13- x 9-inch baking pan. Bake at 350º for 25 to 30 minutes or until a pick inserted in center comes out clean. Remove from oven; spread Chocolate Coca-Cola Icing over warm cake.

Kitchen Notes
Prepare the icing during the last 10 minutes of baking so it is ready to spoon onto the warm cake.

 Berry-lemon Cake

• 2  cups  chilled whipping cream
• 1/4  cup  sugar
• 1  tablespoon  grated lemon peel
• Basic butter cake
• 1/4  cup  raspberry or blackberry jam
• 1  cup  purchased lemon curd
• Fresh berries

Preparation

Beat whipping cream and sugar until soft peaks form; gently fold in lemon peel. Spread the bottom layer of the cake with jam, then with lemon curd. Top with second cake layer. Frost with the lemon whipped cream. Mound the top of the cake generously with fresh berries of your choice.

Nutritional Information

Calories:

489 (46% from fat)

Protein:

6.6g

Fat:

25g (sat 14)

Carbohydrate:

63g

Fiber:

1.1g

Sodium:

285mg

Cholesterol:

 148mg

Toffee Crunch Cake

Ingredients

• Double-layer chocolate cake
• 2  cups  finely crushed toffee candy (such as Heath Bars; about 12 oz. total)
• Caramel crème fraîche
• About 1/2 cup toasted almonds

Preparation

Split the layers of the double-layer chocolate cake, making four. Fold toffee candy into 2 cups caramel crème fraîche; spread a third of the mixture on each of the first three cake layers. Frost the outside of the cake with remaining caramel crème fraîche; sprinkle top with almonds.

Nutritional Information

Calories:

665 (60% from fat)

Protein:

7.8g

Fat:

44g (sat 18)

Carbohydrate:

64g

Fiber:

2g

Sodium:

352mg

Cholesterol:

 109mg

Basic White Cupcakes

Ingredients

• 1  (18.25-oz.) package white cake mix with pudding
• 1 1/4  cups  buttermilk
• 1/4  cup  butter, melted
• 2  large eggs
• 2  teaspoons  vanilla extract
• 1/2  teaspoon  almond extract
• Vegetable cooking spray

Preparation

1. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.
Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White Cake Mix.
Coconut Cupcakes: Prepare Basic White Cupcakes as directed. Spread evenly with Coconut Buttercream, and sprinkle with sweetened flaked coconut.

Chocolate-raspberry Cake

Ingredients

• Double-layer chocolate cake
• 1  cup  raspberry jam
• 3  tablespoons  raspbery-flavored liqueur, such as Chambord
• Foolproof buttercream
• Rinsed fresh raspberries (about 6 oz. total)

Preparation

Split the layers of the double-layer chocolate cake, making four total. Spread each of the first three with raspberry jam (about 1/3 cup on each). Stir raspberry-flavored liqueur into foolproof buttercream to frost cake. Garnish with raspberries.

Nutritional Information

Calories:

642 (56% from fat)

Protein:

6.7g

Fat:

40g (sat 24)

Carbohydrate:

70g

Fiber:

2.3g

Sodium:

298mg

Cholesterol:

205mg

 Heavenly Candy Bar Cake

• 9  fun-size or 21 mini chocolate-coated caramel and creamy nougat bars
• 1/2  cup  butter or margarine
• 2  cups  sugar
• 1  cup  shortening
• 3  large eggs
• 2 1/2  cups  all-purpose flour
• 1  teaspoon  salt
• 1 1/2  cups  buttermilk
• 1/2  teaspoon  baking soda
• 1  teaspoon  vanilla extract
• Chocolate-Marshmallow Frosting
• Garnishes: chopped frozen fun-size chocolate-coated caramel and creamy nougat bars, candy corn

Preparation

Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.
Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Spoon batter into 3 greased and floured 9-inch cakepans.
Bake at 350° for 30 minutes or until a wooden pick comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans, and let cool completely on wire rack. Spread half of Chocolate-Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired. Prep: 15 min., Cook: 5 min., Bake: 30 min.
Note: For testing purposes only, we used Milky Way Bars.

Maple Pecan Cake

Ingredients

• 1  cup  all-purpose flour
• 1  cup  pecan flour (see notes)
• 2  teaspoons  baking powder
• 1/4  teaspoon  salt
• 3  large egg yolks, beaten to blend
• 2/3  cup  maple syrup
• 1/3  cup  pecan or vegetable oil
• 1  tablespoon  brandy
• 6  large egg whites
• 1/3  cup  sugar
• Maple-cream cheese frosting
• 1/2  cup  chopped toasted pecans

Preparation

1. Butter and flour a 9-inch cake pan with a removable rim. In a bowl, stir together all-purpose flour, pecan flour, baking powder, and salt.
2. In a small bowl, mix egg yolks, maple syrup, pecan oil, and brandy. Pour into flour mixture; stir to combine.
3. In a large bowl, with a mixer, beat egg whites until soft peaks form. Beat in sugar, a tablespoon at a time, and continue to beat until glossy, about 2 minutes. Stir a quarter of the egg-white mixture into yolk mixture. Scrape into remaining egg-white mixture and fold in gently.
4. Pour batter into prepared pan. Bake in a 350° oven until cake springs back when lightly pressed in the center, 30 to 35 minutes. Transfer in pan to a rack and let cool about 1 hour.
5. Remove pan rim. Cut cake in half horizontally and place bottom layer on a cake plate. Spread half the maple-cream cheese frosting on bottom layer; top with remaining layer. Spread remaining frosting over top (leave sides bare). Sprinkle with chopped pecans.

Yellow Sheet Cake with Chocolate Frosting

Ingredients

• Cake:
• Cooking spray
• 1  tablespoon  all-purpose flour
• 1/2  cup  butter, melted
• 1  (8-ounce) carton fat-free sour cream
• 1 1/2  cups  granulated sugar
• 2  teaspoons  vanilla extract
• 1/2  cup  egg substitute
• 2  cups  all-purpose flour
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 3/4  cup  low-fat buttermilk
• Frosting:
• 1/2  cup  (4 ounces) block-style fat-free cream cheese, softened
• 1/4  cup  butter, softened
• 1  teaspoon  vanilla extract
• 1/3  cup  unsweetened cocoa
• 1  to 2 tablespoons evaporated fat-free milk
• 1/8  teaspoon  salt
• 3  cups  powdered sugar, divided

Preparation

Preheat oven to 350°.
To prepare cake, coat bottom of a 13 x 9-inch baking pan with cooking spray (do not coat sides of pan); line bottom of pan with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Set aside.
Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.
To prepare frosting, place the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add cocoa, milk, and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar. Place cake on a serving platter. Spread frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Nutritional Information

Calories:

291 (25% from fat)

Fat:

8.1g (sat 4.1g,mono 3.3g,poly 0.4g)

Protein:

4.3g

Carbohydrate:

51.6g

Fiber:

0.9g

Cholesterol:

22mg

Iron:

1mg

Sodium:

285mg

Calcium:

 54mg

 

Orange Ribbon Cheesecake

Ingredients

• For topping
• 1  large thin-skinned orange, such as Valencia
• 1  cup  sugar
• 2  teaspoons  lemon juice
• For cheesecake
• 1 1/4  cups  graham cracker crumbs
• 3  tablespoons  butter, melted
• 3  packages (8 oz. each) cream cheese, at room temperature
• 3/4  cup  sugar
• 4  large eggs, at room temperature
• 2  tablespoons  all-purpose flour
• 1/2  cup  sour cream
• 1  tablespoon  orange-flavored liqueur, such as Grand Marnier or Cointreau, or 2 tsp. vanilla
• 3  tablespoons  fresh orange juice

Preparation

1. For topping: Rinse and dry orange. With a sharp knife, slice into thin rounds (between 1/8 and 1/16 in. thick; see Notes), discarding ends and seeds. In a deep 10-in. frying pan or pot over medium-high heat, stir sugar, 3/4 cup water, and lemon juice until sugar is dissolved. Add orange slices and bring to a simmer. Cover and simmer 5 minutes. Uncover and simmer gently, keeping slices in a single layer and turning occasionally, until they're slightly candied and translucent and liquid has the consistency of a thin syrup, about 20 minutes (there should be about 1/2 cup liquid in pan; if less, add enough hot water to make that amount and shake pan to mix water into syrup). Let cool in pan. Cover and chill at least 15 minutes and up to 2 days. 2. For cheesecake: Preheat oven to 300°. Pour graham cracker crumbs into a 9-in. cheesecake pan with removable rim; add butter and mix. Press mixture evenly over bottom and 1/2 in. up sides of pan. 3. In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth. Add eggs 1 at a time, beating after each addition. Beat in flour, sour cream, and liqueur just until incorporated. Pour into crust-lined pan. 4. Bake until center barely jiggles when cake is gently shaken, 60 to 70 minutes. Run a thin-bladed knife between cake and pan rim. Cool completely at room temperature, then cover and chill until cold, at least 3 hours or up to 2 days. 5. Remove pan rim. If any moisture collects on top of cake, gently blot dry. Gently lift candied orange slices from syrup, reserving syrup, and blot dry with a paper towel. Arrange slices, slightly overlapping, over top of cheesecake. 6. Measure orange juice. Bring reserved syrup to a boil over high heat. Stir occasionally until syrup is deep golden brown, 1 to 3 minutes. Remove from heat and carefully stir in orange juice (mixture will bubble up). Let cool to room temperature and generously brush over orange slices (you may have extra syrup). 7. Serve cheesecake, or cover and refrigerate up to 2 days. Use a serrated knife to cut cake, wiping blade clean after each slice. Note: Nutritional analysis is per slice.

Nutritional Information

Calories:

433 (56% from fat)

Protein:

7.6g

Fat:

27g (sat 16)

Carbohydrate:

41g

Fiber:

0.6g

Sodium:

279mg

Cholesterol:

45mg

Cranberry Crown Cheesecake

Ingredients

• 1  cup  graham cracker crumbs
• 2  tablespoons  butter or margarine, melted
• 1 1/2  teaspoons  unflavored gelatin
• 2  tablespoons  orange-flavor liqueur or orange juice
• 2  teaspoons  vanilla
• 3  cups  Yogurt Cheese (see notes) or cream cheese
• 1  cup  sugar
• 4  large eggs
• 1 1/2  to 2 cups cool Baked Cranberry-Orange Sauce

Preparation

1. In a 9-inch cheesecake pan with removable rim (at least 1 3/4 in. tall), mix graham cracker crumbs and butter. Pat mixture evenly over bottom and about 1/2 inch up sides of pan.
2. Bake crust in a 350° regular or convection oven until slightly browner, 8 to 10 minutes.
3. In a 1- to 1 1/2-quart pan, mix gelatin with 2 tablespoons cold water; let stand until softened, about 1 minute. Stir over medium heat until gelatin is dissolved, about 45 seconds. Remove from heat and stir in liqueur and vanilla.
4. In a large bowl, with a mixer on medium speed, beat cheese, sugar, and gelatin mixture until smooth. Beat in eggs, one at a time, until smoothly blended. Pour mixture into hot or cool crust.
5. Bake cheesecake in a 325° regular or 300° convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours. Serve, or cover airtight and chill up to 1 day.
6. Just before serving, lightly blot any moisture from surface of cake with a paper towel. Spread cranberry sauce evenly over cake. Remove pan rim and cut cake into wedges.
Nutritional analysis per serving with yogurt cheese: 259 cal., 15% (39 cal.) from fat; 7.9 g protein; 4.3 g fat (1.8 g sat.); 48 g carbo (1 g fiber); 116 mg sodium; 77 mg chol.
Nutritional analysis per serving with cream cheese: 419 cal., 52% (216 cal.) from fat; 6.9 g protein; 24 g fat (14 g sat.); 45 g carbo (1 g fiber); 251 mg sodium; 138 mg chol.

Chocolate Chip Cheesecake

Ingredients

• 2/3  cup  (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
• 1 1/2  tablespoons  melted butter or margarine
• 3  packages (8 oz. each) nonfat cream cheese
• 1  can (14 oz.) nonfat sweetened condensed milk
• 3  large egg whites
• 2  teaspoons  vanilla
• 1/2  cup  miniature chocolate chips

Preparation

1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).
2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.
3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.
4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.
5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.

Nutritional Information

Calories:

283 (17% from fat)

Protein:

14g

Fat:

5.3g (sat 2.6)

Carbohydrate:

44g

Fiber:

0.0g

Sodium:

461mg

Cholesterol:

 15mg

 

Rocky Road Chocolate Cake

 

Ingredients

• 1  (18.25-oz.) package German chocolate cake mix
• 1  (3.9-oz.) package chocolate instant pudding mix
• 3  large eggs, lightly beaten
• 1  cup  sour cream
• 1/3  cup  butter, melted
• 1  teaspoon  vanilla extract
• 3 1/4  cups  milk, divided
• 1  (3.4-oz.) package chocolate cook-and-serve pudding mix
• 1/2  cup  chopped pecans
• 1 1/2  cups  miniature marshmallows
• 1  cup  semisweet chocolate morsels
• Vanilla ice cream (optional)

Preparation

1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
4. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.

 Cooker Lasagna

Ingredients

• 2  28-ounce cans diced tomatoes, drained
• 3  cloves garlic, finely chopped
• 1/4  cup  fresh oregano, chopped
• Kosher salt and pepper
• 16  ounces  fresh ricotta
• 1/2  cup  fresh flat-leaf parsley, chopped
• 1/2  cup  grated Parmesan
• 12  ounces  dry lasagna noodles
• 1  bunch Swiss chard, tough stems removed and torn into large pieces
• 12  ounces  mozzarella, grated

Preparation

In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 teaspoon pepper.

Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the Swiss chard. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella. Set the slow cooker to low and cook, covered, until the noodles are tender, 2 to 3 hours.

If You Don't Have a Slow Cooker: Heat oven to 375° F. Follow the recipe above using no-boil lasagna noodles in place of the dried ones and layer the ingredients in a Dutch oven or large casserole. Cover and bake until the noodles are tender, 50 minutes to 1 hour.

Easy Burritos

Ingredients

• 1  large onion, sliced into rings
• 1  (3- to 4-pound) sirloin beef roast
• 1/2  cup  water
• 2  (1.25-ounce) packages taco seasoning mix, divided
• 16  (6-inch) flour tortillas
• 4  cups  (16 ounces) shredded Cheddar or Monterey Jack cheese
• Toppings: diced tomatoes, diced onions, sliced jalapeño peppers, sour cream, black beans
• Pico de Gallo

Preparation

Place onion in bottom of a 5-quart slow cooker; add roast and 1/2 cup water. Sprinkle 1 package taco seasoning mix over top of roast.
Cover and cook on high 5 hours. Remove roast, and shred with two forks; return to slow cooker, and stir in remaining package of taco seasoning mix. Cover and cook on high for 30 more minutes or until boiling.
Heat tortillas according to package directions. Using a slotted spoon, spoon beef mixture evenly down center of each tortilla; top with cheese and desired toppings, and roll up. Serve with Pico de Gallo.

Cream-Filled Grilled Pound Cake

Ingredients

• 4  tablespoons  pineapple cream cheese
• 8  (1/2-inch-thick) slices pound cake
• Sweetened whipped cream
• Fresh strawberries and blueberries

Preparation

1. Spread pineapple cream cheese evenly over 1 side of 4 pound cake slices. Top with remaining 4 pound cake slices.
2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side. Top with whipped cream and berries. Serve immediately.

Rum-Spiked Grilled Pineapple with Toasted Coconut

Ingredients

• 1/4  cup  packed light brown sugar
• 1/4  cup  dark spiced rum (such as Captain Morgan's)
• 1  pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges (about 1 1/2 pounds)
• 1  tablespoon  butter
• 2  tablespoons  sweetened coconut, toasted
• Low-fat vanilla ice cream (optional)

Preparation

Combine the sugar and rum in a microwave-safe bowl. Microwave at high 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges.
Heat butter in a grill pan over medium-high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut. Garnish with ice cream, if desired.

Nutritional Information

Calories:

136 (17% from fat)

Fat:

2.5g (sat 1.4g,mono 0.8g,poly 0.1g)

Protein:

0.7g

Carbohydrate:

24g

Fiber:

1.7g

Cholesterol:

5mg

Iron:

0.5mg

Sodium:

22mg

Calcium:

 

23mg

 

 

 

 

 

 

 

Mexican Chocolate Pots de Crème

Ingredients

• 1  cup  heavy whipping cream
• 1  cup  whole milk
• 1  teaspoon  espresso powder
• 1  teaspoon  ground cinnamon
• 1/4  teaspoon  cayenne pepper
• 2  tablespoons  coffee liqueur (such as Kahlúa)
• 6  ounces  finely chopped high-quality bittersweet chocolate
• 6  large egg yolks
• 2  tablespoons  superfine sugar

Preparation

1. Preheat oven to 300°. In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liqueur. 2. Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth. 3. In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine-mesh sieve into a bowl and let cool at room temperature 15 minutes. 4. Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9- by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de crème until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours.

Nutritional Information

 

Calories:

391 (71% from fat)

Protein:

6.9g

Fat:

31g (sat 17)

Carbohydrate:

25g

Fiber:

0.7g

Sodium:

42mg

Cholesterol:

273mg

Ricotta Cheesecake with Ginger and Kiwi

 

Ingredients

• 2/3  cup  (about 3 oz.) gingersnap cookie crumbs
• 1/2  cup  minced crystallized ginger
• 2  tablespoons  melted butter or margarine
• 1  carton (15 oz.; 1 2/3 cups) low-fat ricotta cheese
• 4  large egg whites
• 2  tablespoons  lemon juice
• 1  cup  nonfat yogurt cheese or 1 package (8 oz.) nonfat cream cheese
• 1  cup  sugar
• 1  tablespoon  grated lemon peel
• 1  teaspoon  vanilla
• 3  kiwi fruit (about 1/4 lb. each)

Preparation

1. Combine crumbs, 1/4 cup ginger, and melted butter. Pat crumb mixture evenly over bottom of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep). 2. Bake in a 350° oven until crust is slightly browner, 10 to 12 minutes. 3. Meanwhile, in a blender or food processor, whirl ricotta cheese, egg whites, and lemon juice until very smooth. 4. In a bowl, mix yogurt cheese, sugar, lemon peel, and vanilla. Add ricotta mixture and stir until well blended (the mixture is thin). Pour into hot or cool crust. 5. Bake in a 350° oven until center barely jiggles when cake is gently shaken, 50 to 55 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. (If making ahead, wrap airtight when cool and chill up to 2 days.) 6. Remove pan rim. Peel kiwi fruit and slice crosswise. Arrange fruit in a ring in overlapping slices on cake; sprinkle with remaining ginger. Cut cake into wedges.

Nutritional Information

Fat:

Calories:

266 (17% from fat)

Protein:

8g

5g (sat 2.6)

Carbohydrate:

47g

Fiber:

1g

Sodium:

170mg

Cholesterol:

16mg

 

 

 

Carrot and Orange Salad

 

Ingredients

• 1/4  teaspoon  salt
• 1  tablespoon  powdered sugar, plus more for topping
• 1  teaspoon  orange blossom water
• Juice of 1 lemon
• 8  carrots, peeled and grated (about 3 1/2 cups)
• 2  oranges, peeled (with white pith removed) and sliced
• 1  tablespoon  extra-virgin olive oil, plus more if desired
• Garnish: toasted almond slices

Preparation

1. Combine first 4 ingredients in a medium bowl. Add carrot, and toss to combine. 2. Top with orange slices, drizzle with oil, and sprinkle with powdered sugar. Garnish, if desired.

Montego Bay Grilled Fish with Caribbean Salsa

Ingredients

• 3  tablespoons  chopped fresh cilantro
• 1  roasted jalapeño pepper, chopped
• 2  tablespoons  fresh lime juice
• 1  tablespoon  minced fresh garlic
• 1  tablespoon  minced fresh ginger
• Vegetable cooking spray
• 4  amberjack or grouper fillets (about 1 1/2 pounds)
• Caribbean Salsa

Preparation

Combine first 5 ingredients; set cilantro mixture aside. Coat a grill tray with cooking spray, and place on food rack. Heat, covered with grill lid, over hot coals (400° to 500°) 10 minutes. Place fish on hot grill tray. Cook, covered with grill lid, 10 minutes. Turn fish, and spread with cilantro mixture. Cook, covered, 10 minutes or until fish flakes easily when tested with a fork. Serve with Caribbean Salsa. Note: To roast jalapeños, place on a foil-lined baking sheet. Broil 5 inches from heat 5 minutes on each side or until blistered. Place in a heavy-duty plastic bag; let stand 10 minutes. Peel and seed peppers.

Caribbean Spice Cake

Ingredients

• 2  large butternut squash, cut in half lengthwise
• 2  cups  all-purpose flour
• 2  teaspoons  baking powder
• 1  teaspoon  salt
• 1/2  teaspoon  baking soda
• 2  teaspoons  ground cinnamon
• 2  teaspoons  ground ginger
• 1/2  teaspoon  ground cloves
• 1/2  teaspoon  ground white pepper
• 1/2  cup  plus 2 tablespoons butter, softened
• 1 1/2  cups  firmly packed light brown sugar
• 2  large eggs
• 1/2  cup  tamarind nectar
• Mango Compote with Cilantro-Mint Syrup
• 1  cup  plain yogurt
• 1/2  cup  powdered sugar

Preparation

Preheat oven to 400°. Scoop out squash seeds; discard or reserve for another use. Place squash, cut-side down, on a baking sheet coated with cooking spray. Bake 40 minutes or until squash is tender. When cool enough to handle, scoop out pulp. Process squash pulp in a food processor until smooth. Turn oven down to 375°. Coat a 13- x 9-inch baking pan with cooking spray, and line with parchment paper. Combine flour and next 7 ingredients in a medium bowl. In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until creamy. Add eggs; beat 1 minute. Add tamarind nectar and 1 1/3 cups butternut squash puree; beat until smooth. Add flour mixture, beating until combined. Pour batter into prepared pan, and bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. While cake is baking, prepare Mango Compote. Beat yogurt and powdered sugar with an electric mixer until creamy. Cut cake into squares. Cut each square into two triangles, and top with yogurt sauce. Serve with Mango Compote with Cilantro-Mint Syrup.

Chiffon Pumpkin Pie

From: Family Circle

With its delicious creamy filling and graham cracker crust, this may not be your traditional pumpkin pie recipe, but it may be your new favorite holiday dessert.

Ingredients

  Crust:

12   graham cracker boards

6 tablespoons  unsalted butter, melted

2 tablespoons  granulated sugar

  Filling:

3 tablespoons  apple juice

1 teaspoon  vanilla extract

1 envelope  unflavored gelatin

1 can  (15 ounces) pumpkin puree (not pumpkin pie filling)

1 can  (12 ounces) evaporated milk

1 cup  packed light-brown sugar

4   egg yolks

2 teaspoons  pumpkin pie spice

1/4 teaspoon  salt

1 cup  heavy cream

 

Directions

1. Crust: Heat oven to 325 degrees F. Finely crush graham crackers. Add butter and sugar and mix until all crumbs are moist. Press into bottom and up side of a 9-inch round springform pan.

2. Bake crust at 325 degrees F for 15 minutes or until lightly browned around edges. Place on wire rack and cool completely.

3. Filling: In a small bowl, stir together apple juice and vanilla. Sprinkle gelatin over top and let stand 5 minutes.

4. In a medium-size saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth. Cook over medium heat, whisking, for 9 minutes or until temperature registers 140 degrees on an instant-read thermometer. Continue stirring over low heat for 3 minutes more, maintaining 140 degrees.

5. Microwave gelatin mixture for 10 seconds, until melted. Whisk into pumpkin mixture and remove from heat.

6. Pour filling into large bowl. Place in a larger bowl filled with ice water. Stir occasionally for 12 minutes or until cooled.

7. With electric mixer, whip cream on medium-high speed until stiff peaks form. Gently fold into cooled pumpkin mixture. Pour filling into cooled crust. Cover and refrigerate overnight.

8. When ready to serve, run a thin knife between pan and pie. Remove side of pan, slice and serve.

Banana Cream Pie

From: Fine Cooking Books

Fragrant vanilla pudding cradled in a graham-cracker crumb crust, topped with bananas and real whipped cream. No wonder this recipe is a reigning favorite.

Ingredients

  Nonstick cooking spray

14   graham cracker squares (7 full sheets)

2 tablespoons  unsalted butter, softened

1 tablespoon  water

1-1/2 teaspoons  unflavored gelatin

3 tablespoons  boiling water

1/3 cup plus 1/2 teaspoon  granulated sugar

3 tablespoons  all-purpose flour

1-1/2 cups  low-fat milk

2   large egg yolks

1 teaspoon  pure vanilla extract

2 cups  1/4-inch-thick banana slices (from 3 medium bananas)

1/4 cup  well-chilled heavy cream

 

Directions

1. Heat the oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.

2. To make the crust, in a food processor, process the graham crackers until finely ground. Add the butter and water and process until the crumbs clump together. Press the mixture into the bottom of the pie plate and about 1 inch up the sides. Bake for 10 minutes, then let cool.

3. Meanwhile, make the filling. Put the gelatin in a small bowl; add the boiling water and stir until the gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of the sugar and the flour. In a medium bowl, lightly beat the milk and egg yolks together. Add the egg-and-milk mixture to the sauucepan and whisk so the flour and sugar dissolve. Cook over medium heat, stirring constantly, until the mixture comes to a boil and has thickened. Stir in the vanilla and dissolved gelatin. Set aside to cool slightly.

4. Arrange the sliced bananas in the crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.

5. Whip the cream in a medium bowl with an electric mixer. When it is about halfway to soft peaks, add the remaining 1/2 tsp. sugar, then continue whipping until it barely holds a soft peak. Put the whipped cream in a plastic bag, concentrating it in one corner of the bag. Snip off that corner of the bag and squeeze the whipped cream in a decorative pattern around the pie.

Snowflake Cake with Brandy-Butter Glaze

Ingredients

• For the cake:
• 2 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 tablespoon cognac or brandy
• 1 teaspoon vanilla extract
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1 1/2 cups sugar
• 3 eggs
• 1 egg yolk
• For the glaze:
• 4 tablespoons (1/2 stick) unsalted butter
• 1 to 2 tablespoons brandy
• 1/4 cup sugar

Preparation

1. Have all the ingredients at room temperature.
2. Position a rack in the lower third of an oven and preheat to 325ºF. Grease and flour a 10-cup snowflake cake pan.
3. To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
4. In a small bowl, combine the milk, cognac and vanilla and stir to combine. Set aside.
5. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the sugar and beat until light and fluffy, about 5 minutes; stop the mixer occasionally and scrape down the sides of the bowl. Add the eggs and egg yolk one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally and scraping down the sides of the bowl. Pour the batter into the prepared pan and, using a rubber spatula, spread the batter so the sides are slightly higher than the center.
6. Bake until the center of the cake springs back when lightly touched, 35 to 40 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for about 10 minutes. Then tap the pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.
7. To make the glaze, in a small saucepan over medium heat, combine the butter, brandy and sugar. Cook, stirring, until the butter has melted and most of the sugar has dissolved, about 3 minutes. Brush the warm cake with the glaze. Let the cake cool completely before serving.

Sweet Banana Cream Pie

Family CircleFrom: Family Circle

Ingredients
1/2 cup  sugar
1/4 cup  cornstarch
1/4 teaspoon  salt
2 cups  milk
3   egg yolks
1 tablespoon  butter
1 teaspoon  vanilla
1 9-inch  pie shell
3   firm-ripe bananas (about 1-1/4 pounds)
  Whipped cream
Directions
1. Stir together sugar, cornstarch and salt in medium-size saucepan until blended. Stir in milk until smooth. Cook, stirring constantly, over medium heat until mixture thickens and boils for 1 minute.
2. Beat egg yolks slightly in small bowl. Whisk in about half of milk mixture. Stir back into milk mixture in saucepan. Cook, stirring constantly, 1 minute or until mixture thickens slightly. Stir in butter and vanilla.
3. Transfer mixture to a bowl. Place over ice water. Let stand, stirring frequently, until cold.

4. Spread about one-third of mixture over bottom of pie shell.
5. Peel and slice 2 bananas; arrange over top of cream filling. Cover with remaining cream filling, spreading evenly. Place a piece of waxed paper directly on top of filling. Refrigerate 2 to 3 hours or until chilled and firm.
6. To serve, top with whipped cream and remaining banana, sliced.

Key Lime Pie

From: Ready Crust

1. Ingredients
   2   eggs
   1   egg yolk
   1 can   (14 oz.) sweetened condensed milk
   1/2 cup  fresh or bottled key lime juice or 1/2 cup lime juice
   2 tablespoons  water
   1-2 drops  green food coloring (optional)
   1 teaspoon  grated lime peel
   1   Keebler® Ready Crust® Graham Pie Crust
   1 cup  whipping cream
   2 tablespoons  sugar
   1/2 teaspoon  vanilla
     Key lime slices or lime slices (optional)
   
   
   Directions
   1. In large mixing bowl beat eggs and yolk with wire whisk until combined.
   
   2. Gradually add milk to yolks, beating until combined. Add lime juice, water, food coloring (if desired) and lime peel. Whisk until well mixed. Pour into crust. Place on baking sheet. Bake at 350 degrees F for 20 minutes or until almost set in center. Cool on wire rack for 1 hour. Refrigerate at least 4 hours.
   3. Chill small mixing bowl and beaters of electric mixer.
   4. In chilled bowl beat cream, sugar, and vanilla on medium speed of electric mixer until stiff peaks form. Pipe or spoon whipped cream around edges of pie. Garnish with lime slices, if desired.

 

Key Lime Tart

Gardens

Key limes are golf-ball size citrus fruits with thin skins and plenty of juice. They add the telltale zing to this easy tart recipe.

Ingredients

1 recipe  Baked Pastry Tart Shell

4   egg yolks

1 14-ounce can (11/4 cups)  sweetened condensed milk

1 teaspoon  finely shredded lime peel

1/2 cup  lime juice (10 to 12 Key limes or 4 to 6 Persian limes) or bottled Key lime juice

  Few drops green food coloring (optional)

  Sweetened Whipped Cream

 

Directions

1. Prepare Baked Pastry Tart Shell; set aside.

2. For filling, in a medium bowl beat egg yolks with a wire whisk or fork. Gradually whisk or stir in sweetened condensed milk; add lime peel, lime juice, and, if desired, food coloring. Mix well (mixture will thicken slightly).

3. Spoon thickened filling into Baked Pastry Tart Shell. Bake in a 350 degree F oven for 15 to 20 minutes or until set. Cool on a wire rack for 1 hour. Chill 2 to 3 hours before serving; cover for longer storage.

4. To serve, cut tart into wedges. Pipe Sweetened Whipped Cream onto each wedge.

5. Makes 8 slices

Easy Key Lime Pie

From: Family Circl: eFamily Circle

This pie recipe tastes more like cheesecake than a traditional Key lime pie. The filling is made with cream cheese and whipped topping, but has plenty of tart lime to satisfy devotees of the Florida specialty.

Ingredients

  Crust:

34   sweet tea biscuits (such as Social Tea Biscuits), finely crushed (scant 1-1/2 cups crumbs)

1 teaspoon  sugar

1/4 teaspoon  ground cinnamon

6 tablespoons  (3/4 stick) unsalted butter, melted

  Filling:

1 package  (8 ounces) cream cheese, at room temperature

1/3 cup  sugar

1 teaspoon  grated lime rind

1/3 cup  fresh lime juice

1   container (8 ounces) frozen nondairy whipped topping, thawed

  Lime slices, for garnish (optional)

Eight-Layer Casserole

From: Better Homes and Gardens

Follow the make ahead directions to get a head start on dinner with this great beef and cheese noodle casserole recipe.

Ingredients

3 cups  dried medium noodles (6 ounces)

1 pound  ground beef

2 8-ounce cans  tomato sauce

1 teaspoon  dried basil, crushed

1/2 teaspoon  sugar

1/2 teaspoon  garlic powder

1/4 teaspoon  salt

1/4 teaspoon  black pepper

1 8-ounce carton  dairy sour cream

1 8-ounce package  cream cheese, softened

1/2 cup  milk

1/3 cup  chopped onion (1 small)

1 10-ounce package  frozen chopped spinach, cooked and well drained

1 cup  shredded cheddar cheese (4 ounces)

 

Directions

1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.

2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.

4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

5. Makes 8 servings

6. Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

Directions

1. Heat oven to 325 degrees F.

2. Crust: In bowl, mix crumbs, sugar and cinnamon. Stir in butter. Press into 9-inch glass pie plate.

3. Bake in 325 degrees F oven until edges are lightly golden, 10 minutes. Let cool.

4. Filling: In bowl, beat cream cheese, sugar, lime rind and juice until fluffy, 3 minutes. Fold in topping. Spread into crust. Refrigerate until firm, 4 hours. Garnish with lime slices.

Basic Crustless Pumpkin Pie

From: Diabetic Living

This low-fat crustless pumpkin pie is a perfect dessert for the dieters at your holiday meal or people who are watching their carbs.

Ingredients

1 15-ounce can  pumpkin

1/3 cup  sugar or sugar substitute* equivalent to 1/3 cup sugar

2 tablespoons  honey

1-1/2 teaspoons  pumpkin pie spice

1/2 cup  refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten

1 teaspoon  vanilla

3/4 cup  evaporated fat-free milk

 

Directions

1. Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.

2. Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover and chill for at least 2 hours or up to 24 hours before serving.

3. To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve. Makes 8 servings (1 slice each).

Sugar Substitutes
Choose from Splenda granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.

Per Serving with Substitute
Same as above, except 67 cal., 13 g carb. Exchanges: 1 carb. Carb choices: 1.

  

Berry Trifle

Fresh summer strawberries and blueberries make this spectacular dessert rich in vitamin C and full of flavor. It's easy to make and ready to chill in 25 minutes.

Ingredients

1 4-serving-size package  instant vanilla pudding mix

2 cups  milk

1 8-ounce package  cream cheese, softened

1 6-ounce container  vanilla yogurt

1 10.75-ounce  frozen loaf pound cake, thawed and cubed (3/4-inch cubes)

6 cups  strawberries, quartered

2 cups  blueberries and/or raspberries

1 recipe  Berry Sauce

 

Directions

1. Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.

2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

3. Berry Sauce: In a blender or food processor combine 2 cups fresh or frozen (thawed) strawberries or raspberries, 2 to 3 tablespoons sugar, and 1 tablespoon raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours. Makes 1 cup.

pina colada trifle

Trifles are perfect make-ahead desserts for parties. The flavors mellow with chilling and the layers of cake, fruit, and cream are always festive. For this trifle, marshmallow cream and crushed pineapple are folded into the whipped cream.

Ingredients

1   box (18.25 ounces) pineapple or banana cake mix

1/2 cup  vegetable oil

1 cup  lemon yogurt (from two 6-ounce containers)

3   eggs

1-1/2 cups  heavy cream

2 teaspoons  rum extract

1-1/2 cups  marshmallow cream

2 cans  (8 ounces each) crushed pineapple in juice, undrained

1 cup  shredded coconut

2/3 cup  maraschino cherries

1/4 cup  toasted coconut for garnish, if desired

 

Directions

1. Heat oven to 350 F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.

2. In a large bowl, beat cake mix, oil, yogurt and eggs on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl after 1 minute.

3. Spoon batter into prepared pan and bake at 350 F for 35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 15 minutes. Remove cake from pan and cool on rack completely. Trim off about 1 inch from edges and reserve for snacking. Cut cake into 1-inch cubes.

4. In a large bowl, beat heavy cream and rum extract until stiff peaks form. Gently fold in the marshmallow cream; fold in crushed pineapple with its juice.

5. Place half of the cake cubes in a 14- to 16-cup trifle dish; gently press to compact. Sprinkle half of the coconut and scatter half of the cherries over cubes. Spoon half of the whipped cream mixture evenly over cubes. Repeat layering. Cover with plastic wrap; refrigerate for at least 3 hours. Garnish with toasted coconut, if desired, before serving.

Coconut Cake

Marshmallow creme and powdered egg whites make a snowy white frosting for this spectacular three-layer cake.

Ingredients

  Cake:

1 cup  (2 sticks) butter, at room temperature

2 cups  granulated sugar

1 teaspoon  vanilla extract

5   eggs

3 cups  all-purpose flour, sifted

1 tablespoon  baking powder

1-1/4 cups  milk

  No-Cook Frosting:

4 teaspoons  powdered egg whites (see Note)

1/4 tablespoons  warm water

1/8 teaspoon  cream of tartar

1/2 cup  superfine sugar

1/8 teaspoon  salt

1 jar  (7.5 ounces) marshmallow creme

1/2 teaspoon  coconut extract

1-1/2 cups  sweetened flake coconut

 

 

Directions

1. Heat oven to 350 degrees F. Grease three 9-inch round cake pans. Dust with flour.

2. Cake: In bowl, beat butter until creamy. Gradually beat in sugar and vanilla; beat until light and fluffy, 3 minutes. Add eggs, one at a time. Beat well after each.

3. In a small bowl, mix flour and baking powder. On low speed, beat flour mixture into butter mixture, alternating with milk in 3 additions, beginning and ending with flour, and beating well after each addition. Divide batter among prepared cake pans.

4. Bake cakes in 350 degrees F oven for 25 minutes or until toothpick inserted in centers comes out clean. Let cakes cool in pans on wire racks.

5. No-Cook Frosting: In medium-size bowl, mix powdered whites and 1/4 cup warm water; let stand 5 minutes to soften; lightly whisk to dissolve. Add cream of tartar. Beat on medium-high speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, until blended. Beat in salt. Reduce speed to medium; beat in one third of marshmallow creme, then 1 tablespoon warm water. Beat in remaining marshmallow creme, then remaining warm water. Beat in coconut extract; continue beating until frosting is good spreading consistency, adding 1 to 2 tablespoons more water if needed.

6. Turn cakes out of pans. Place one layer on serving plate (slide thin strips of waxed paper underneath layer to keep plate clean). Spread 3/4 cup frosting over top of cake layer; sprinkle with 2 tablespoons coconut. Stack second layer on top; frost top, sprinkle with coconut. Place third layer on top. Frost sides of cake and top. Sprinkle remaining coconut over sides and top. Remove paper strips. Refrigerate at least 1 hour to firm up frosting slightly.

Strawberry Swirl Shortcakes

From: Family Crcle

To make these cute shortcakes, the dough is rolled into a rectangle, sprinkled with lemon peel and sugar, rolled up, sliced, and baked. The lemony spirals are superb with fresh strawberries and cream.

Ingredients

1-1/2 pounds  strawberries, washed, hulled and sliced

7 tablespoons  sugar

2 teaspoons  grated lemon peel

2-1/2 cups  biscuit mix (such as Bisquick)

2/3 cup  plus 1 tablespoon milk

1 cup  heavy cream

 

Directions

1. Heat oven to 450 degrees F.

2. Stir strawberries and 2 tablespoons of the sugar in a small bowl; set aside.

3. In a second small bowl, combine lemon peel and 3 tablespoons of the sugar and stir until blended; set aside.

4. In large bowl, stir together biscuit mix and 2/3 cup of the milk until a soft dough forms. Turn out onto a well-floured surface. Roll into an 18 x 8-inch rectangle, about 1/4 inch thick. Brush with remaining 1 tablespoon milk, then sprinkle with lemon-sugar mixture. Roll up, starting at a short end. Cut into 8 slices, each about 1 inch thick.

5. Place slices on baking sheet, reshaping to flatten slightly. Bake at 450 degrees F for 9 to 10 minutes or until golden.

6. While biscuits cool, beat heavy cream and remaining 2 tablespoons sugar in a medium-size bowl with an electric mixer on high until stiff peaks form.

7. Split biscuits in half horizontally. For each serving, place one biscuit bottom on plate and spoon a scant 1/4 cup strawberries over top; dollop 2 tablespoons whipped cream over strawberry slices. Cover with biscuit top and repeat with another layer of strawberries and whipped cream.