Do you have any quick and easy desert receipies???!
Ingredients
Cooking spray
2 teaspoons all-purpose flour
6 tablespoons butter
1 cup sugar
1 1/2 teaspoons vanilla extract
4 large egg whites
3/4 cup low-fat buttermilk
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon almond extract
Preparation
Preheat oven to 350°.
Coat an 8-inch square baking pan with cooking spray, and dust with 2 teaspoons flour.
Place the butter in a large microwave-safe bowl. Cover and microwave at high for 1 minute or until butter melts. Add sugar, stirring with a whisk. Add vanilla and egg whites; stir well. Stir in the buttermilk, salt, and baking soda. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Spread half of batter into prepared pan. Add cocoa and almond extract to remaining batter; stir well with a whisk. Slowly pour the chocolate batter over batter in pan.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.
Yield
9 servings (serving size: 1 cake square)
Easy Coconut CakeTry Cooking Light!
Ingredients
Cooking spray
1 tablespoon all-purpose flour
1 (18.25-ounce) package light white cake mix
1 cup low-fat buttermilk
1/4 cup vegetable oil
1 teaspoon coconut extract
2 large egg whites
1 large egg
1/4 cup flaked sweetened coconut
1/4 cup packed light brown sugar
Coconut-Cream Cheese Frosting
Preparation
Preheat oven to 350°.
Coat a 13 x 9-inch baking pan with cooking spray; dust with flour.
Combine cake mix and next 5 ingredients (cake mix through egg); beat at low speed of a mixer for 30 seconds. Beat at medium speed for 2 minutes. Pour half of batter into prepared pan. Sprinkle with flaked coconut and brown sugar; top with remaining batter. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool the cake completely in pan. Spread the Coconut-Cream Cheese Frosting over top of cake.
Yield
18 servings
Answers: Black-and-White Cake
Ingredients
Cooking spray
2 teaspoons all-purpose flour
6 tablespoons butter
1 cup sugar
1 1/2 teaspoons vanilla extract
4 large egg whites
3/4 cup low-fat buttermilk
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon almond extract
Preparation
Preheat oven to 350°.
Coat an 8-inch square baking pan with cooking spray, and dust with 2 teaspoons flour.
Place the butter in a large microwave-safe bowl. Cover and microwave at high for 1 minute or until butter melts. Add sugar, stirring with a whisk. Add vanilla and egg whites; stir well. Stir in the buttermilk, salt, and baking soda. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Spread half of batter into prepared pan. Add cocoa and almond extract to remaining batter; stir well with a whisk. Slowly pour the chocolate batter over batter in pan.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.
Yield
9 servings (serving size: 1 cake square)
Easy Coconut CakeTry Cooking Light!
Ingredients
Cooking spray
1 tablespoon all-purpose flour
1 (18.25-ounce) package light white cake mix
1 cup low-fat buttermilk
1/4 cup vegetable oil
1 teaspoon coconut extract
2 large egg whites
1 large egg
1/4 cup flaked sweetened coconut
1/4 cup packed light brown sugar
Coconut-Cream Cheese Frosting
Preparation
Preheat oven to 350°.
Coat a 13 x 9-inch baking pan with cooking spray; dust with flour.
Combine cake mix and next 5 ingredients (cake mix through egg); beat at low speed of a mixer for 30 seconds. Beat at medium speed for 2 minutes. Pour half of batter into prepared pan. Sprinkle with flaked coconut and brown sugar; top with remaining batter. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool the cake completely in pan. Spread the Coconut-Cream Cheese Frosting over top of cake.
Yield
18 servings
Buy a loaf of pound cake and slice it. Add a spoon or two of Cool Whip on a slice, then put some thawed or fresh sliced strawberries on top.
MMmm good!
this no-bake pina colada (virgin) pie is sooooo yummy... and it makes 2 pies... if you'd like you can add a few tablespoons of rum or maybe a little rum extract.
1 tub whipped topping 12 oz
1 can sweetened condensed milk 14 oz
juice of one juicy lime
1 large can crushed pineapple
small bag coconut flakes
2 graham cracker pie crusts
bake the crusts for a few minutes until golden. let cool. in a large bowl, mix first 4 ingredients plus half the coconut. pour into the 2 crusts, then sprinkle rest of coconut on top. refrigerate for at least 6 hours or overnight. enjoy!
CHOCOLATE LUSH
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
2 tbsp. milk
1 container (8 oz.) Cool Whip
2 pkgs. (4 serving size) Jello brand chocolate flavor INSTANT pudding & pie filling (reg. or sugar free)
3 1/2 c. COLD milk
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of a 13 x 9 inch pan.
Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the whipped topping. Spread over crust. Refrigerate the rest of the whipped topping to use later..
Using 3 1/2 cups COLD milk, prepare pudding as directed on package. Pour over cream cheese layer.
Chill several hours or overnight.
Spread remaining whipped topping over pudding. Garnish with grated chocolate or chopped nuts, if desired. Makes 12 to 15 servings.
You can make all kinds of these by changing the pudding flavor to:
banana and garnish with banana slices,
pistachio and garnish with chopped nuts,
lemon and garnish with maraschino cherries,
or butterscotch and garnish with coconut.
Try all different combinations, it's easy and tastes fantastic.
Yellow Cake
3/4 cup butter
3 eggs
2 1/2 cups all-purpose flour
2 1/2 tsps baking powder
1/2 tsp salt
1 3/4 cups sugar
1 1/2 tsps vanilla extract
1 1/4 cups milk
Preheat oven to 375 degrees F.
Allow eggs and butter to stand at room temperature for 30 minutes. Grease and flour your cake pans and set aside. Mix flour, baking powder and salt in a bowl and set aside.
In a mixing bowl, beat butter on medium to high speed for 30 seconds. Gradually add sugar until well combined. Beat for 2 more minutes. Add eggs one at a time beating well after each one. Beat in vanilla. At a low speed, alternately add flour mixture and milk beating after each addition until well combined. Pour into prepared cake pans.
Bake for 20-25 minutes for 9" cake pans, 30-35 minutes for 8" cake pans or 25-30 minutes for a 13X9X2" pan or until a toothpick inserted in the middle comes out clean. Cool pans on wire rakes for 10 minutes or allow the 13x9x2" pan to cool completely on rake. Remove cake from pans and finish cooling on wire rakes. Frost with your favorite frosting or use the recipe below.
1 stick butter - softened
16 oz powdered sugar
1 tsp pure vanilla extract
1 tbsp lemon juice
1/4 cup milk
Cream together all ingredients except milk until well combined. Add milk by tablespoons full until desired consistency is reached.