Decadent Desserts

What a wonderful time we had!!! We just wanted to give a special thanks to our very 1st demo's given by Jane Wagner, Joy Cotrall and Mimi Evans (aka Vana White). You all did such a fabulous job! Also thank you to all the ladies that came; the samples on the "Taster's Table" were indeed "Decadent". Below are all the recipes that were submitted. If you don't see your recipe below please email it to kimberly_rudnicki@hotmail.com so it can be added to the existing recipes. We will see you all again October 15th, 6:30 pm at the Rudnicki home for some super "Soups & Stews".

"Russian Cream" by Jane Wagner

- 1/2 cup water
- 1 envelope unflavored gelatin
- 1 1/2 cup sour cream
- 1 cup whipping cream
- 1/2 cup sugar
- 1 tsp. vanilla
- Berries

*Blend sugar, gelatin and water in a small saucepan. Let it sit for 5 minutes. Place over heat and bring to a rolling boil, stirring. Remove from heat and add whipping cream. In a bowl mix together sour cream and vanilla. Gradually beat hot mixture into the sour cream mixture. Pour into mold or bowl. Cover and chill until set. Serve with fruit.

"Chocolate Peanut Butter Trifle" by Joy Cotrall

- 1 chocolate cake mix
- 1 pkg. peanut butter chips
- 4 1/4 cup cold milk, divided
- 1/2 cup whipping cream
- 1/4 tsp. vanilla extract
- 2 small pkgs. instant chocolate pudding mix
- 1 small carton Cool Whip
- 8 Reese's Peanut Butter Cups

*Prepare cake mix according to package directions. Pour the batter into a greased 13x9x2" baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a heavy sauce pan, combine chips, 1/4 cup milk and 1/2 cup cream. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Cool to room temperature. Place the remaining milk in a mixing bowl; beat in pudding mixes on low speed for 2 minutes. Place pudding in the fridge for 3-4 minutes to set up a bit.
To assemble, crumble half of the cake into a 4qt. Trifle bowl or large bowl. Layer with half of the peanut butter sauce, pudding, Cool Whip and 1/2 of the crumbled Reese's Peanut Butter Cups; repeat layers ending with Cool Whip and remaining 1/2 of cumbled Reese's Peanut Butter Cups. Cover and refrigerate for at least 3 hours before serving.

"Banana Dessert" by Megan Banks

- 2 small boxes of "heat and serve" vanilla pudding
- Vanilla Wafers
- 4 bananas

*Cook vanilla pudding according to directions, stirring constantly. Peel and slice the bananas. Take a 9x11 pan and start your layers.

*1st Layer - Vanilla Wafers all touching and crammed in.
*2nd Layer - The bananas (as many as you like, I like two bananas per layer)
*3rd Layer - Pour half of the vanilla pudding over the bananas just to cover
*Repeat layers 1-3 using the rest of the vanilla pudding

Refrigerate to get the vanilla wafers soft or serve right away or top with Cool Whip (optional)!
(I like to personally refrig it a few hours then heat up a serving and put cool whip on top)

"Luscious Dessert" by Carolee Hales

- 1 cup brown sugar
- 1/2 cup butter
- 2 cups Rice Krispies
- 1 cup coconut
- 1 cup chopped nuts
- 1/2 gallon vanilla ice cream
- 1 pkg. Strawberry or Raspberry Danish Dessert
- 2 cups fresh strawberries or raspberries

*In a large bowl, melt 1 cup of brown sugar and 1 stick of butter in the microwave.
Add 2 cups of Rice Krispies, 1 cup of coconut and 1 cup of chopped nuts.
Mix together and pat 2/3 of it onto the bottom of a 9X13 pan. Slice 1/2 gallon of vanilla ice cream 1" thick and put over mixture, pressing seams together. Put remaining Krispie mix on top and freeze.

*Topping:
Make up one package of Strawberry (or Raspberry) Danish Dessert, following directions for fruit sauce. Let cool slightly and add 2 cups of fresh strawberries (or raspberries). Spoon over dessert when serving.

"Berry Chip Cookies" by Jeanne Holtry

- 4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2/3 cup shortening
- 2/3 cup butter
- 1/2 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup nuts (optional)
- 1/2 cup white chocolate pieces
- 1/2 cup sweetened dried cranberries

1. In a medium bowl, stir together flour, salt, and soda. Set aside.

2. In a large bowl, beat shortening and butter on medium speed for 30 seconds. Gradually add both sugars. Beat until fluffy.

3. Add eggs and vanilla extract. Beat well. Gradually add dry ingredients, beating until well combined.

4. Stir in nuts, berries, and white chocolate pieces.

5. Drop by rounded teaspoonfuls onto an ungreased baking sheet. Bake 8-12 minutes at 350 degrees or until lightly browned. Remove from oven and cool on cookie sheet for one minute. Move to wire rack to cool completely

"Pumpkin Bars" by Kari Risley

Bars:
- 4 eggs
- 1 2/3 cups gradulated sugar
- 1 cup vegetable oil
- 15 oz can pumpkin
- 2 cups sifted all-purpose flour
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. salt
- 1 tsp. baking soda

Icing:
- 8 oz. cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted powdered sugar
- 1 tsp. vanilla extract

*Preheat oven to 350 degrees. Using an electric mixer at medium speed, combine eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 9x13 baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

*To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

"Mint Truffles" by Melissa Wilkins

- 1 pkg. Mint Oreo Cookies (double stuffed)
- 3/4 pkg. cream cheese
- 1 pkg. semi-sweet chocolate chips

*Crush Oreo's (a blender works well). Let cream cheese sit at room temperature. Then mix with hands the crushed cookies and cream cheese. Roll into 1 to 2 inch balls and freeze for 20 minutes. Melt chocolate chips, and roll balls until covered. Freeze again for 20 minutes.

"Berry Cobbler" by Melissa Tuttle

- 3 cups berries
- 1/2 cup water
- 1 cup sugar

*Heat above ingredients in pot until it comes to a boil.

- 2 eggs
- 1 cup sugar
- 2 Tb. butter

* In a medium bowl, beat above ingredients until fluffy. Add 2 Tb. half & half or cream.

- 1 cup flour
- 1 tsp. baking powder
- 1/2 tsp. salt

*Stir above ingredients. Spread batter in bottom of pan. Pour berries over the top. Bake @ 375 for 25-30 minutes.

"Mock Eclair" by Shannon Spicer

- 1 can chocolate frosting
- 1/4 cup milk
- 1 large pkg. instant vanilla pudding mix
- 1 box Graham Crackers
- 16 oz. Cool Whip

*In a 9x13 pan, layer bottom with whole crackers (break if needed to make fit to cover bottom).
Mix pudding as directed and add cool whip. Pour thin layer of pudding over crackers then repeat; crackers, pudding, etc. until last layer ENDS with crackers. Mix frosting with 1/4 cup milk until smooth. Spread chocolate over top of crackers. Must sit for 8 hours in fridge to soften crackers.

"Macaroons" by Kimberly Rudnicki

- 5 cups coconut flakes
- 1 1/2 cup mini chocolate chips
- 14 oz. can sweetened condensed milk
- 1/2 cup all-purpose flour

*Mix all ingredients together by hand or with electric mixer. Drop like cookies onto a greased cookie sheet. Bake @ 350 degrees for 8-9 minutes. Cool slightly on the pan and plate.

"Four Layer Dessert" by Amy Ellis

- 1 cup flour
- 1/2 chopped walnuts
- 8 oz cream cheese
- 2 cups milk
- 1/2 cup margarine
- 1 1/4 cup powdered sugar
- 12 oz cool whip
- 2 packs small instant chocolate pudding

*Layer 1
- Combine margarine, flour, 1/4 cup powdered and nuts with a fork. The mixture will be crumbly. Press into a 9x13 pan. Bake at 350 degrees for 12-15 minutes until lightly brown. Cool completely

*Layer 2
- Whip cream cheese, 1 cup of powdered sugar and 9 oz of cool whip. Spread over cooled crust.

*Layer 3
-Combine 2 packages of pudding with 2 cups of cold milk. Spread over layer 3.

*Layer 4
- Top layer 3 with remaining cool whip.

"5 Minute Chocolate Mug Cake" by Sandra Pfeiffer

- 4 tablespoons cake flour (that's plain flour, not self-raising)
- 4 tablespoons sugar
- 2 tablespoons baking cocoa
- 1 egg
- 3 tablespoons milk
- 3 tablespoons oil
- 3 tablespoons chocolate chips (optional)
- a small splash of vanilla essence
- 1 coffee mug

*Put dry ingredients in mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla essence, and mix again.

Microwave for 3 minutes at 1000 watts. The cake
will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT!

Note: This can serve 2 if you want to feel slightly more virtuous.

And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate
cake at any time of the day or night!

"Extra Moist Lemon Cake" by Kyrstne Walker

- 1 Pkg (2 layer size) lemon cake mix
- 1 pkg (4 serving size) Lemon Flavor Instant Pudding and Pie Filling
- 4 eggs
- 1 C water
- 1/4 C oil
- lemony glaze

*Combine all ingredients except glaze in large mixer bowl. Blend, then beat at medium speed of mixer 4 minutes. Pour into greased and floured 10 inch fluted tube pan. Bake at 350 for 50 to 55 minutes or until cake tester inserted in center comes out clean. DO NOT UNDERBAKE. Cool in pan 5 minutes, then prick with cake tester completely through to bottom. Spoon lemony glase over cake until absorbed. Cool 15 minutes, remove from pan. Sprinkle with confectioners sugar, if desired.

*LEMONY GLAZE:
Add 1 can lemonade flavor frozen drink concentrate, thawed, to 2 cups unsifted confectioners sugar, blend well.