7up Cake & Other Great Deserts

Strawberry Bavarian Dessert

2007-09-03T11:24:00.000-07:00

www.ochef.com

Strawberry Bavarian
From Maida Heatter's Book of Great Desserts (Canada, UK), by Maida Heatter.

This is not an authentic Bavarian. It is, however, one of the most popular desserts I ever made. Many people have said that this is so delicious and so easy that they feel like they're cheating when they make it. There's not only no cooking involved, there's not even any preparation. Just some stirring. Honest.
Ingredients:
6 ounces strawberry-flavored gelatin (Jell-O)
2 cups boiling water
1 cup sour cream
1 pint strawberry ice cream
1 tablespoon lemon juice
3 10-ounce package frozen strawberries (halves, packed in syrup)
Instructions:
Place gelatin in large bowl. Add boiling water and stir to dissolve. Add sour cream and beat with wire whisk or eggbeater until smooth. Cut the frozen ice cream into the gelatin mixture, cutting it into about ten pieces. Stir until melted and smooth. Add lemon juice and frozen fruit. Use a fork to break up the frozen fruit a bit, then use your bare hands until there are no pieces larger than a single piece of fruit. It feels cold, but it does the best job. (Adding the fruit while it is frozen helps to set the gelatin mixture, so that by the time the fruit is broken up and separated, the Bavarian is firm enough to keep the fruit from sinking.)
Quickly pour mixture into a pitcher and pour into nine large glasses, each with about a 9-ounce capacity (I prepare this in heavy, stemmed beer glasses. This must be prepared for individual servings-it is too delicate to serve from one large bowl). Leave a generous amount of headroom on each. Refrigerate. Do not freeze. This will be ready to serve in an hour or two, or it may stand overnight.
Top with the following:
Whipped Cream
Ingredients:
2 cups heavy cream
1-1/2 teaspoons vanilla extract
1/2 cup confectioners sugar
Instructions:
In a chilled bowl with chilled beaters, whip above ingredients until cream holds a shape. Place a large spoonful on each dessert. Decorate, if and as you wish. I use chopped green pistachio nuts, glacéed cherries, and chocolate leaves or slabs).
Notes: About 1 teaspoon of strawberry flavoring, added with the lemon juice, emphasizes the flavor and is a welcome addition.
Yield: 9 Portions

Hardee's Biscuits

2007-08-23T10:00:00.000-07:00

www.recipetrove.com

Hardee's Buttermilk Biscuits

4 cups self-rising flour1 tbs. sugar1 tbs. baking powder2 cups buttermilk2/3 c. shortening Mix together, but do not knead. Roll out to 1" thick.Cut and brush tops with additional buttermilk.Place on greased cookie sheet.Bake at 400 degrees for 15 minutes

Chocolate Butter Gooey Cake

2007-08-14T20:55:00.000-07:00

I got this from www.touregypt.net

Chocolate Butter Gooey Cake - A Good, Gooey Dessert

Recipe:

1 (2-layer) package butter-recipe chocolate cake mix
10 tablespoons butter, melted
1 egg, lightly beaten
8 ounces cream cheese, softened
1 (1 pound) package confectioners’ sugar
2 eggs
½ cup chocolate chips

Preheat oven to 350 degrees. Combine the cake mix, butter, and I lightly beaten egg in a mixer bowl and mix well. Press into a greased and floured 9 by 13-inch baking dish. Beat the cream cheese, and confectioners’ sugar in a mixer bowl until light. Add 2 eggs and mix well. Stir in chocolate chips. Spread over the layer in the prepared baking pan. Bake for 30 to 40 minutes or until light brown. Cut into squares to serve.

**Variation: For Vanilla Butter Gooey, use a yellow cake mix and omit the chocolate chips.

Butterfinger Cake

2007-08-04T09:45:00.000-07:00

I found this on www.recipesource.com

 *  Exported from  MasterCook  *

                          BUTTERFINGER CAKE *

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Chocolate                        Cakes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----PATTI - VDRJ67A-----
  1       pk           German Chocolate Cake mix
  8       oz           Butterscotch topping
                       - for ice cream
  2       lg           Butterfinger bars
  1       lg           Cool Whip
  1       c            Pecans -- chopped

 Bake cake in a 9x13 pan. While cake is still hot, pour
 butterscotch topping over cake, poking small holes in
 cake so that topping can soak in. Cool completely.
 Crush Butterfinger bars. Reserve 1/2 of one bar and
 mix the rest into a large carton of Cool Whip along
 with the pecans. Spread over cooled cake and top with
 reserved Butterfinger. Refrigerate until ready to
 serve.

2007-07-12T14:38:00.000-07:00

Stay tuned for my favorite! Butterfinger Cake!

7 Up Cake

2007-07-12T14:35:00.001-07:00