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Pistachio Cake – Essie Gomm from West Clinton El.

  • 1 White Cake Mix
  • 1/2 Cup chopped nuts (optional)
  • 1/3 Cup flour
  • 2 pkgs. instant pudding (small)
  • 1 Cup oil
  • 3 eggs
  • 1 1/2 Cup club soda
  • 1 pkg. Dream Whip

Mix cake mix, flour, and one pkg. of pudding mix. Push to side of bowl.

Add eggs, oil, nuts, and club soda. Mix together until blended and beat 4 minutes on medium speed.

Bake in 9X13 pan on 350 degrees for 30 minutes.

Cool and frost.

Frosting

Blend pkg. of Dream Whip with 1 cup plus 2 TBS of cold milk. Add other pkg. of pudding mix gradually and beat on high speed for 3 minutes.

Store cake in the fridge.

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Chocolate Sundae Pudding Cake – Angel Shannon

  • 1 tsp. vanilla
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 3 TBS cocoa
  • 1/4 tsp. salt
  • 1 cup sifted flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 TBS cocoa
  • 1/2 cup milk
  • 2/3 cup white sugar
  • 2 TBS butter, melted
  • 1 tsp. vanilla
  • 1/2 cup walnuts, chopped
  • 1 cup boiling water

Mix first 5 ingredients together in large bowl to create topping; set aside.

Sift together flour, baking powder, salt, and cocoa. Add to sifted mixture milk, sugar, butter, and vanilla, blending well. Add nuts.

Pour batter into 1/5 quart casserole dish and sprinkle with prepared topping. Pour boiling water over all.

Bake 1 hour (careful not to burn edges!) at 350 degrees F. Serves 6

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Strawberry Shortcake Lush

  • 1 pouch (17.5 oz) Betty Crocker sugar cookie mix
  • Butter and egg called for on cookie mix pouch for drop cookies
  • 1/3 cup butter, melted
  • 1 container (7.5 oz) strawberry cream cheese spread, softened
  • 1 cup powdered sugar
  • 1/2 cup strawberry jam
  • 1 container (12 oz) Cool Whip, thawed
  • 2 boxes (4-serving size each) vanilla flavor instant pudding
  • 3 cups cold milk
  • 1 cup chopped fresh strawberries
  1. Heat oven to 375. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
  2. In food processor, process 1/2 of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 9X13 glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  3. In large bowl, beat cream cheese spread, powdered sugar, and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
  4. In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
  5. When ready to serve, crumble remaining 4 cookies; sprinkle cookies and strawberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
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Chocolate Mousse – cooked

4 egg yolks

1/4 cup sugar

1 cup heavy whipping cream

6 ounces semisweet chocolate chips (1 cup)

1  1/2 cups heavy whipping cream

Beat egg yolks in a small bowl with electric mixer on high about 3 minutes or until thick and lemon colored.  Gradually beat in sugar.

Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan.  Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted.  Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1  1/2 cups whipping cream in chilled medium bowl with electric mixer on high until stiff.  Fold chocolate mixture into whipped cream.  Pipe or spoon into serving bowls.  Immediately refrigerate any remaining dessert after serving.

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Chocolate Mousse

8 ounces chocolate chips (semi-sweet is rich, milk chocolate is lighter)

6 Tablespoons water

2 teaspoons vanilla

2 cups whipping cream

1/4 cup confectioners’ sugar

 

Melt chocolate and water in saucepan.

Whisk in vanilla.

Allow to cool.

Whip the cream.

Add the confectioners’ sugar

On low beater, blend in the chocolate.

Scoop the Chocolate Mousse into a clear glass bowl.  Chill in fridge

Garnish with grated chocolate.

 

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Cranberry Pudding Cake

Cranberry Pudding Cake with Butter Cream Sauce
Recipe Prepared by Kim Naegle, North Salt Lake

Cake:

  • 3 Cups Flour
  • 1 ½ Cups Sugar
  • 4 teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 1 Cup Milk
  • 2 Eggs
  • ¼ Cup Oil
  • ½ teaspoon Almond Flavoring
  • ½ Cup Sour Cream
  • 3 Cups Fresh Cranberries

Preparation:
Pre-heat oven to 350 degrees. In a large mixing bowl combine flour, sugar, baking powder and salt; sift together. In a separate bowl combine milk, eggs, oil, almond flavoring and sour cream; whisk together. Add liquid mixture to dry ingredients and stir together. When liquid and dry ingredients are completely incorporated together, stir in cranberries.

Pour cake batter into a well-greased Bundt cake pan. Bake for 50-60 minutes; until toothpick comes out clean. Allow cake to cool for 10 minutes in Bundt pan, remove cake from pan and place on serving plate. Allow cake to cool completely on serving plate. Cut into slices.

Butter Cream Sauce:

  • ½ Cup Butter
  • 1 Cup Sugar
  • ¾ Cup Half & Half

Preparation:
Combine butter, sugar and half & half in a medium sized sauce pan over medium-high heat. Wisk continually until mixture comes to a boil, remove from heat. Drizzle butter cream sauce over each individual slice of cranberry pudding cake and ENJOY!