Molten Lava Cake

I stole this right from my friend Camille's blog (with her permission :D ) It is soooooo yummy! It will cure any chocolate craving you have!

4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted ( 1 1/3 full cups of chips)
Confectioners' sugar, for dusting
Whipped Heavy Whipping Cream (to top with when you eat. you could do ice cream or something of course)

Preheat to 400 degrees.

Take a 6 cup muffin tin (or use a 12, just do this to 6 and put a little water in the other 6 to avoid scorching during baking), coat them in the extra butter, then liberally coat each cup in sugar. (Don’t skip this part. It gives a delightful outer crust to the cake!)
Now mix until fluffy the butter and the sugar. Add the eggs – one at at time and blend thoroughly after each egg. On low, add the flour and salt until blended. Now slowly added the melted chocolate (do this by hand) and just folded it in until combined.
Split the batter between the 6 cups, bake for 8-10 minutes.
*Note – if you cook these too long they will not be ruined. They won’t be lava cakes anymore. They will be rich dense cupcakes.
Turn them upside down, dust with powdered sugar, and top with a dollop of whipped cream.

Pina Colada Cake

1 15 oz can cream of coconut
1 yellow cake mix
1 3.4 oz vanilla pudding
1/2 c + 2 T light rum
1/3 c vegetable oil
4 large eggs
1 can 8oz of crushed pineapple drained
1 cup frozen(thawed) or grated coconut

Preheat oven to 350. Prepare 12 cuip bundt pan. Stir the cream of coconut then pour 1/2 cup of cream of coconut, into a measuring cup and reserve remaining coconut for syrup

Place the cake mix, pudding mix, 1/2 cu cream of coconut, 1/2 cup rum, oil and eggs in large mixing bowl. Blend for 1 minute on low speed. Stop to scrape down sides of bowl....increase mixer speed to medium and mix for 2 minutes. Fold the crushed pineapple until well distributed and pout the batter into the pan.

Bake until cake springs back when lightly touched and begins to pull away from the sides. 50-55 minutes. Remove from oven and cool for 20 minutes. invert onto serving platter

Place the coconut in an aluminum pie pan and toast it in the oven for 4-5 minutes.

Prepare the rum syrup. Place the 1 c cream of coconut into small mixing bowl...stir....while cake is still warm, poke holes in the top with a long wooden skewer or toothpick. spoon the syrup over the top allowing the it to seep into the holes and down the sides of the cake. Allow cake to cool completely

COCONUT WHIPPED CREAM

1 c heavy whipping cream
1 8.5 oz cream of coconut

Place the creams in a mixing bowl. Beat on high for 2-3 minutes or until stilf peaks form.


Server cake topped with cream and garnished with toasted coconut

Orange Dessert

Thank you Maria!!

Mix together 2 rolls of finely crushed Ritz crackers, 1/4 cup sugar and 1/2 cup melted butter. Press into 9x13 pan.

Mix 6 oz. can frozen oj concentrate, 14 oz. can sweetened condensed milk and mix with fork. Gently fold in 1 large cool whip and 1 large can mandarin oranges. Pour over crust and refridgerate.

Lemonade Pie

In blender mix

3/4 c lemonade concentrate
1 can sweetened condensed milk
8oz pkg cream cheese

blend until mixed. Pour into bowl. fold in 8 oz container thawed whipped cream. Pour into prepared graham cracker crust. Chill


This is the basic recipe....you can vary the basic recipe easily.

Like to lightened it up (it is very rich as is), low fat or reduced fat cream cheese, sweetened condensed milk help.

Last night we used raspberry lemonade....I added some red food coloring to get a nice pink color going (guess who was helping me )

I haven't tried it but was thinking using limeade with a pretzel crust would be yummy.

Cream Puffs

Cream Puffs
Makes 20-30 depending on size

2 Small Packages instant pudding mix
2 C whipping cream
1 C milk
½ C butter
1 C water
1/4 t salt
1 C flour
4 eggs
frosting


1. Mix together pudding, cream and milk. Refrigerate to set.
(If you want to make two flavors of pudding, divide cream and
milk in half)

2. Preheat oven to 425.

3. In large pot, bring water and butter to a rolling boil. Stir in
flour and salt until mixture forms a ball.

4. Transfer to a large mixing bowl. Beat in eggs one at a time,
mixing well after each one.

5. Drop by spoonfulls onto an ungreased baking sheet.

6. Bake 15-25 minutes until golden brown and centers are dry

7. When cool, use pasty bag to pipe pudding into shells. Drizzle
with frosting.Ragan

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