Like rhubarb, pumpkin isn't one of my favourites, but just like with rhubarb, there's ONE way I love it!! I got this recipe from one of my best friends. (Plan ahead as this needs to set in the fridge for a few hours or overnight before serving. Prep and cooking time do not include cooling time!)
For all you who, like me, love cheesecake but aren't that great at making it, this one is for us! A cake/cheesecake combination from Taste of Home with a most delicious frosting. (I recommend making this a day or two in advance, since the flavours are definitely better after the day it's made.)
This is a no bake cheesecake recipe from the book, The Recipe Hall of Fame Cookbook. Everyone at our house loves cheesecake! And this looks scrumptious. Preparation time does not include chilling time.
There's another recipe by the same name here, and judging by the ingredients, the end result would taste similar. This recipe is for those die-hard 'must cook from scratch' cooks! Perfect on a hot summer day after a light meal. (Cook time is freezing time.)
I found the basic idea for the cookie cups in July/August 2005 TOH's "QUICK COOKING". The original recipe was by Rachel Blackstone. I played around with this till I got what I wanted. Chocolate, cream cheese, and chocolate chip cookies--what more could you want? Posted August 30th 2005.
This is similar to bakery frosting and so much better than any canned! --- for extra fluffy frosting use heavy cream and make certain to beat for at least 3-5 minutes and remember to sift the confectioners sugar before using. For flavor and color you can add 1-2 envelopes 3-grams each, Duncan Hines Frosting Creations Flavor Mix, any flavor desired.
I always use this when I decorate cakes and I get many, many compliments on the wonderful taste. It is not that usual shortening-and-sugar-bakery-icing taste. If I am not using it to decorate a cake with, I use my all butter variation: Recipe #261024.
A wonderful frosting I have used for years made in very little time with perfect results and 100% better than any canned, this frosting is so good you will find yourself eating a fair amount of it before even using it to frost with! --- choose the amount of cocoa powder you desire for either a light, medium or dark frosting, and make certain to sift the cocoa powder and the confectioners sugar before using for the recipe--- this frosting *freezes* very well so double the recipe and freeze one batch for next time --- *NOTE* for an ultra creamy fluffy milk chocolate frosting add in 1 to 1-1/2 cups thawed Cool Whip topping at the end of mixing the frosting and beat on low speed until blended ------- also see my recipe#80118 ---- recipe#282040 --- recipe#90142
This is a lush light frosting which keeps it's consistency for 1-2 days in the refrigerator and doesn't seem to sink into the cake as so many do. Simple and easy to make. A delicious topping for those special occasions when you want something special.
This is the icing for the Vanilla-Fudge Marble Cake recipe #45104. Don't have the golden syrup? Well if you must, you can try substituting it with 2 parts light corn syrup and 1 part molasses or equal parts of honey and light corn syrup.
I don't like traditional cream cheese frosting, so my friend made this and used it to frost chocolate cupcakes when I went to her place for lunch. She's right, add chocolate and I'll devour anything! She gave me this recipe (it's originally from Diana's Desserts), and I thought I'd share it with all my fellow chocoholics. Makes 1 3/4 cups of frosting (she frosted 12 large cupcakes). Cooking time is the estimated time for melting chocolate.