Food Court 12-5

Published: Wednesday, Dec. 4, 2013 11:58 a.m. CDT • Updated: Wednesday, Dec. 4, 2013 11:59 a.m. CDT

Desserts are always a great way to end a perfect day. With Christmas coming up, you always have extra company in for coffee and dessert, so now’s the time to come up with some different recipes to try.

Key Lime Coconut Sheet Cake

1 15 1/4-ounce box yellow cake mix

1 14-ounce can sweetened condensed milk

1 13 1/2-ounce can coconut milk, divided

10 tablespoons bottled key lime juice, divided

2 cups heavy whipping cream

1/4 cup confectioners’ sugar

Lime zest and sweetened, flaked coconut,

Preheat oven to 350°. Spray the bottom only of a 13 by 9 inch baking dish with nonstick baking spray and coat with flour. Prepare and bake cake mix in prepared dish according to package directions. Let cake cool for 5 minutes. In a medium bowl, stir together condensed milk, 1 cup coconut milk and 6 tablespoons lime juice until blended. Using the handle of a wooden spoon, poke holes in warm cake, making sure handle does not touch bottom of pan; Pour coconut mixture over warm cake, Cover and refrigerate until chilled, approximately 4 hours. In a large chilled bowl, combine cream, confectioners, sugar, remaining coconut milk and remaining 4 tablespoons lime juice. Beat at high speed with an electric mixer and chilled beaters just until thickened; spread over cake. Top with lime zest and coconut, if desired. Store, covered, in refrigerator for up to two days.

Double Dr. Pepper Cupcakes

1 box chocolate fudge cake mix

1-1/4 cups Dr. Pepper

1/2 cup vegetable oil

3 large eggs


1 1/2 cups powdered sugar

1/4 cup unsweetened cocoa powder

1/8 teaspoon salt

1/2 cup butter, cut into small pieces

1/3 cup Dr. Pepper

Chopped roasted, salted peanuts

Preheat oven to 350°. Line 24 muffin cups with paper liners. Set aside. In a large bowl, combine cake mix, Dr. Pepper, oil and eggs for cupcakes. Beat at low speed with an electric mixer until moistened, approximately 30 seconds. Increase speed to medium, and beat for 2 minutes. Pour into prepared muffin cups and bake for about 10 minutes or until a wooden pick inserted in the center of each cupcake comes out clean. Remove from pans and let cool completely on a wire rack. In a medium bowl, combine powdered sugar, cocoa and salt; set aside. In a small saucepan, bring butter and Dr. Pepper to a boil over medium heat. Pour hot butter mixture over powdered sugar mixture, whisking until smooth. For a thin glaze, let mixture cool for 10 minutes before spooning over each cupcake; let stand until set. For thicker, spread-able frosting, let mixture cool until thickened, stirring occasionally for approximately 45 minutes. Frost cupcakes and sprinkle with peanuts.

Frozen Ambrosia Cups

2 cups Cool Whip (thawed)

1/4 cup sour cream

1 11-ounce can mandarin oranges, drained

1 8-ounce can pineapple chunks

1/4 cup chopped maraschino cherries

2 tablespoons sweetened flaked coconut

In a medium bowl, combine Cool Whip and sour cream. Gently stir in oranges, pineapple and cherries. Divide mixture among 4 small freezer safe bowls. Cover and freeze. When ready to serve, uncover and let stand at room temperature until slightly thawed, about 20 minutes. Top with coconut, if desired.

Red Velvet Marble Bundt Cake

1 cup butter, softened

1/2 cup shortening

1 1/2 cups sugar

6 large eggs

3 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup milk

1 teaspoon vanilla

1 tablespoon unsweetened cocoa

1 tablespoon red food coloring

Snowy White Vanilla Glaze (recipe to follow)

Festive decorations

Preheat oven to 325°. Beat butter and shortening at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add egg, one at a time and beating just until blended after each addition. Stir together flour, baking soda and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Transfer 2 1/2 cups of batter to a two-quart bowl; stir in cocoa and food coloring. Drop two scoops of plain batter into a greased and floured 10-inch Bundt pan, using a small cookie scoop (about 1 1/2 inches); top with one scoop of red velvet batter. Repeat around entire pan, covering bottom completely. Continue layering batters in pan as directed until all batter is used. Bake at 325° for one hour or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack and cool completely (about an hour). Drizzle with Snowy White Vanilla Glaze.

Snowy White Vanilla Glaze

Whisk together 2 1/2 cups powdered sugar, 3 tablespoon plus 1 teaspoon milk and 1 teaspoon vanilla until smooth. Drizzle over cake.

Ambrosia Coconut Cake

1 cup butter, softened

2 cups sugar

4 large eggs, separated

3 cups flour

1 tablespoon baking powder

1/2 cup milk

1/2 cup coconut milk

1 teaspoon vanilla extract

1/4 teaspoon coconut extract

1/8 teaspoon salt

Vanilla Butter cream (recipe to follow)

Ambrosia filling (recipe to follow)

Garnishes: Coconut, fresh mint, maraschino cherries, orange slices

Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Combine flour and baking powder; stir together milk and coconut milk. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. Beat egg whites and salt at high speed until stiff peaks form. Stir about one-third of egg whites into batter. Fold in remaining egg whites. Spoon batter into three greased and floured 9-inch round cake pans. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks and cool completely. Place one cake layer on a serving platter. Spoon 1/3 cup Vanilla Butter cream into a zip-top plastic bag. Snip one corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with half of Ambrosia Filling and spread to edge of ring. Top with a second cake layer and repeat procedure with frosting and filling. Top with remaining cake layer and spread frosting on top and sides of cake.

Ambrosia Filling

Grate zest from 1 navel orange to equal 2 teaspoons. Peel and section orange; chop segments. Place orange and 1 (8-ounce) can crushed pineapple in juice in a strainer, and drain. Whisk together 3/4 cup sugar, 1 tablespoon cornstarch and 1/4 teaspoon table salt in a three-quart saucepan. Whisk in 3/4 cup heavy cream and 3 large egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in 2 tablespoons butter and 1/4 teaspoon coconut extract. Stir in orange-pineapple mixture, 1 cup toasted sweetened coconut and orange zest. Transfer to a bowl, place plastic wrap directly on filling, and chill 8 to 48 hours.

Vanilla Butter cream

Beat 1 cup softened butter at medium speed until creamy. Gradually add 1 teaspoon vanilla extract and 1 cup powdered sugar from a 2-pound bag. Gradually add remaining powdered sugar alternately with 3/4 to 1 cup heavy cream, beating at low speed after each addition. Then beat at high speed until smooth.

Rocky Road Brownie Pie

1/2 14.1-ounce package refrigerated pie crust (1 sheet)

1 10.25-ounce package Betty Crocker fudge brownie mix

1/4 cup semisweet chocolate morsels

1/3 cup vegetable oil

2 tablespoons water

1 large egg

2-1/2 cups miniature marshmallows

1/3 cup chopped walnuts, toasted

1/3 cup chocolate syrup

Preheat oven to 450°. Unroll pie crust and lightly sprinkle both sides with flour, brushing off excess. Press dough into bottom and up sides of a 9-inch pie plate. Fold edges under and crimp. Gently prick bottom and sides with a fork. Bake for 8-10 minutes or until crust begins to brown. Let cool on a wire rack for 30 minutes. Reduce oven temperature to 350 degrees. In a medium bowl, combine brownie mix, chocolate morsels, oil, 2 tablespoons water and egg. Stir with a spoon approximately 50 times (batter may be slightly lumpy). Spread into crust. Bake for 30 minutes. Top with marshmallows and walnuts; bake 5 minutes more. Let cool for 20 minutes on a wire rack. Drizzle with chocolate syrup. Serve warm.

The ambrosia cake is delicious, so if you’re looking for a quick dessert this is not the one, but is well worth the time is you have it. If you have any recipes you would like to share, you can send them to my email at or send a note to the BCR, P.O. Box 340, Princeton, IL 61356. Happy Baking!

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