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Christmas Log Buche De Noel

1 cup eggs (about 5 medium)
1 cup sugar
1/2 teaspoon salt
1 teaspoon french's vanilla
1 1/4 cup pillsbury's best all purpose flour*; sifted
1 funsten's nuts or candied cherries; for garnish
3/4 cup sugar
2 1/2 tablespoon cornstarch
3 eggs or 6 egg yolks
1 1/2 cup milk
1 square chocolate; melted
1/2 cup butter
1 teaspoon french's vanilla

BAKE at 350 degrees for 18 to 22 minutes. SERVES 10 to 12 minutes. Beat eggs until foamy. Gradually add sugar, salt and vanilla. Continue beating until very thick and ivory colored. Do not underbeat. Fold in flour, one-fourth at a time. Fold gently but thoroughly after each addition. Pour into 15 1/2 x 10 1/2 x 1-inch jelly roll pan, well greased on the bottom, lined with waxed paper, then greased again. Bake in moderate oven (350 degrees) 18 to 22 minutes. Turn out immediately on towel sprinkled with confectioners' sugar. Remove paper. Roll in towel, starting from 15-inch side; cool. Unroll and spread Chocolate Butter Cream down center. Bring 15-inch sides together so they just meet. Place seam-side down on serving plate; chill. Cover with Chocolate Frosting. Draw tines of fork lengthwise through frosting to resemble bark. If desired, garnish with candied cherries or Funsten's Nuts. *For use with Pillsbury's Best Self-Rising Flour, omit salt. Chocolate Butter Cream: Combine sugar and cornstarch in saucepan. Add eggs or egg yolks. Beat until light and fluffy. Stir in milk; cook over medium heat stirring constantly, until thick. Remove from heat. Blend in melted chocolate; mix well. Cool to lukewarm. Blend in well-creamed butter and vanilla. Chill thoroughly.

NOTES : **Pronounced Bysh Duh No-el >From Pillsbury's European Recipe Service-A Cake from France Recipe by: Best Loved Foods of Christmas, Pillsbury

Yogurt Apple Spice Cake

2 3/4 cup all-purpose flour; unsifted
2 1/4 cup sugar
2 1/2 teaspoon baking soda
1 1/4 teaspoon baking powder; non-aluminum
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
1/4 teaspoon cloves
1 3/4 teaspoon applesauce
1 1/4 cup yogurt; plain, nonfat
1/2 cup egg substitute
1/3 cup vegetable oil
1 cup raisins
1 1/2 cup yogurt; plain, nonfat
3 tablespoon light brown sugar; packed
1 teaspoon vanilla extract

In a large bowl, thoroughly combine flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves. Add applesauce, first 1 1/4 cups yogurt, egg substitute and oil; blend well using spoon. Stir in raisins. Pour into greased and floured 12 cup Bundt pan or 13 x 9" pan. Bake at 325°. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen cake from sides of pan with knife. invert onto plate. Cover loosely with foil or wax paper. cool completely. Slice and serve with Quick Yogurt Glaze (recipe follows). 24 servings, each 3 g of fat. Quick Yogurt Glaze: In a small bowl combine 1 1/2 cups yogurt, light brown sugar, and vanilla. Beat with a fork or wire whisk until smooth and drizzle over cake.

Banana Split Cheesecake

1 3/4 cup finely crushed chocolate wafers
3 tablespoon sugar
1/2 cup butter or margarine, melted
24 oz cream cheese
3/4 cup sugar
5 teaspoon cornstarch
3 eggs
1 egg yolk
2/3 cup pureed banana (2 small bananas)
1/2 cup banana schnapps
2 teaspoon vanilla extract
1 fresh pineapple chunks
1 fresh strawberries
1 chocolate ice cream topping, heated
1 whipped cream
1 chopped nuts

This extrordinary cheesecake is the ideal choice for a festive birthday celebration. You'll have fun decorating this colorful dessert.
Chocolate Cookie Crust: In a small bowl stir together crushed wafers and sugar. Add melted butter or margarine. Stir till well combined. Press crumb mixture evenly onto the bottom and up the sides of a greased 9-inch springform pan. Set aside.
Banana Split Filling: In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in pureed banana, banana schnapps, and vanilla extract. Pour the cream cheese mixture over the crust.
Bake at 350 degrees for 15 minutes. Lower the temperature to 225 degrees and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 30 minutes. Chill, uncovered, overnight.
Pineapple, Strawberry, and Chocolate Topping: Just before serving, garnish cheesecake with pineapple and strawberries. Drizzle with warm ice cream topping. Dollop with wihpped cream and sprinkle with nuts. Makes 12 to 18 slices.
This is from Cheesecake Extraordinaire by Mary Crownover

Blazing Cranberry Pie

1/2 cup seedless raisins
3/4 cup water
4 cup (1 lb)cranberries
1 1/2 cup sugar
1 pastry for 2-crust; 8 or 9 inch pie
1 sugar cubes
1 lemon extract

Several hours ahead: In saucepan, place raisins and cranberries and water; soak for 20 minutes. Meanwhile wash and pick over cranberries. Add cranberries and sugar to the raisins and cook, covered, until skins burst (about 10 minutes). Cool. Start heating oven to 425 Degrees F. Roll out bottom crust of pie; fit into pieplate, set aside. Roll out top crust, cut into 1/2 inch strips for lattice top. Fill lined pie plate with cooked cranberry filling; on top arrange strips to make lattice top. Flute edges. Bake 30 minutes, or until crust is well brown. Serve slightly warm. To Flame: Dot several open spaces with sugar cubes dipped in lemon extract; light with match. Serve at once as is or with vanilla ice cream .

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