This episode from 2012 is packed with delicious desserts: key lime pie, lemon streusel cake, and fudge puddle cookies! Arlene and Tammy are cooking up all kinds of sweet treats for you to enjoy!
Fudge Puddles
These cookies are so rich and delicious.
Ingredients
Cookies
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
Filling
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 can sweetened condensed milk (14 oz)
- 1 tsp vanilla extract
- 3/4 cup pecan halves
Instructions
- Preheat oven to 325 degrees.
- Sift together flour, baking soda and salt.
- Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, I inch each. Place each ball in one compartment of a mini muffin tin.
- For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
- Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half or sprinkles. Makes 48 cookies. Enjoy!
Key Lime Pie
Ingredients
Pie
- 1 can sweetened condensed milk (15 oz)
- 1 Tbsp grated key lime rind
- 1/2 cup key lime juice
- 1/4 tsp salt
- 2 slightly beaten large egg yolks, save whites
- 1 pie shell, baked (9-inch)
Meringue
- 2 egg whites
- 2 Tbsp sugar
Instructions
- Preheat oven to 350 degrees.
- Mix milk, lime rind, lime juice, salt, and egg yolks together over low heat in saucepan. Stir until thickened. Pour into a baked crust.
- In a mixer bowl, combine egg whites and sugar and beat, using the whisk beater, until stiff peaks form. Cover pie with meringue making sure you seal meringue to pie crust edges. Bake for 10 to 15 minutes in preheated oven, until meringue is lightly browned. Let cool completely and chill for 3 hours before serving. Makes l pie. Enjoy!
Lemon Streusel Cake
Ingredients
- 1 pkg lemon cake mix with pudding (18.25 oz)
- 1/2 cup butter
- 3/4 cup milk
- 2 eggs
Filling
- 1/4 cup sugar
- 1 pkg cream cheese, softened (8 oz)
- 1 Tbsp lemon juice
- 1 tsp grated lemon rind
Topping
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch baking dish.
- Cut butter into cake mix until crumbly; remove 1 cup mixture for topping. To remaining mixture, add milk and eggs; beat on high with mixer for 2 minutes. Pour into prepared pan. Set aside.
- Cream together sugar, cream cheese, lemon juice and rind; blend well. Drop by teaspoonfuls onto the batter and spread across batter to edges of pan. Add nuts to reserved crumb mixture; sprinkle over batter.
- Bake in preheated oven for 30-35 minutes or until cake is light golden brown. Store cake in refrigerator. Makes 12 servings. Enjoy!
Transcript
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