Whether you’ve got company coming or a special event, it’s great to have a few easy recipes for fancy desserts. In this show from 2011, Arlene and Patti are making red velvet whoopie pies, chocolate ice cream cake roll, and easy fruit cobbler! Enjoy!
Red Velvet Whoopie Pies
Ingredients
Cookies
- 1 box Devil's Food cake mix
- 3/4 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 2 Tbsp red food color
- 1 box (4 serving size) chocolate instant pudding and pie filling mix
Filling
- 1 cup butter or margarine, softened
- 2 cups marshmallow creme
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
- fresh blueberries and raspberries (optional)
Instructions
- Heat oven to 350° F. Line cookie sheets with parchment paper or lightly spray with cooking spray.
- In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto parchment-lined cookie sheets.
- Bake 12 to 15 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Makes 9 sandwich sized cookies. Enjoy!
- Note: If you'd like smaller pies, use 2 tablespoons batter; bake 8 to 10 minutes or until set. Blueberries and raspberries may be added to filling before placing second cookie on top.
Ice Cream Party Roll Recipe
Ingredients
- 4 eggs, separated
- 3/4 cup sugar, divided
- 1/2 cup cake flour
- 1/3 cup baking cocoa
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup strawberry or raspberry jam
- 2 cups vanilla ice cream, softened
- Confectioners' sugar
- Hot fudge topping and whipped topping
Instructions
- Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
- Preheat oven to 375 degrees.
- In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon colored. Gradually beat in 1/2 cup sugar. Sift the flour, cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
- In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
- Bake in preheated 375 oven for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack.
- Unroll cake; spread jam to within 1/2 in. of edges. Top with ice cream. Roll up without towel. Place seam side down on a platter. Cover and freeze for at least 4 hours before slicing, May be frozen for up to 2 months. Sprinkle with confectioners' sugar; serve with hot fudge topping and whipped topping. Makes 12 servings. Enjoy!
Skillet Fruit Cobbler
This easy fruit cobbler can be made in a skillet, or just a heavy casserole dish.
Ingredients
- 2 cans fruit filling, your favorite flavor (20 oz, each)
- 1 box yellow cake mix (18.5 oz)
- 3 Tbsp butter
- 1 cup 7-up soda
Instructions
- Preheat oven to 350 degrees. Grease a large cast iron skillet or casserole dish.
- Pour pie filling into a large cast iron skillet. Sprinkle cake mix evenly over pie filling. Slice butter into pieces and place over the top of cake mix. Pour soda over everything to cover.
- Bake in preheated oven for about 35 to 45 minutes. Serve with ice cream or whipped cream. Makes 6 to 8 servings. Enjoy!
Transcript
The transcript from this program is not available.
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