Butterfinger Dessert Recipes

Blueberry Bread Pudding

admin — Wed, 25 Apr 2012 18:37:12 +0000

Prep: 15 mins. Cook: 1 hour. Other: 8 hours, 5 mins. Serves 8.

Ingredients:

1 (16-oz) French bread loaf, cubed
1 (8-oz) package cream cheese, cut up
3 cups fresh blueberries, divided
6 large eggs
4 cups milk
1/2 cup sugar
1/4 cup butter, melted
1/4 cup maple syrup
1 tsp lemon zest
1 (10-oz) jar blueberry preserves
Mint leaves, for garnish

Arrange half of bread cubes in a lightly greased 13- x 9-inch pan. Sprinkle evenly with cream cheese and 1 cup blueberries; top with remaining bread cubes.

Whisk together eggs, milk, sugar, butter, and syrup; pour over bread, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours.

Bake, covered, at 350ºF for 30 minutes. Uncover and bake 30 minutes or until lightly browned and set. Let stand 5 minutes before serving.

Stir together remaining blueberries, lemon zest, and blueberry preserves in a saucepan over low heat until warm. Serve blueberry mixture over bread pudding. Garnish, if desired, and serve warm.

Turtle Ice Cream Sandwich Dessert

admin — Mon, 23 Apr 2012 17:08:33 +0000

Here is a great recipe for a party. It’s very easy and quick to make, costs very little, but is a super great crowd-pleaser that everyone will love. You can make this ahead, as well as freeze it.

Prep: 10 mins. Other: 2 hrs, 5 mins. Serves 10.

Ingredients:

17 ice cream sandwiches
1 (12.25-oz) jar caramel topping
1 1/4 cups chopped toasted pecans
1 (12-oz) container frozen whipped topping
3/4 cup hot fudge topping, heated

Place 8 1/2 sandwiches in a 13- x 9-inch baking dish. Spread evenly with caramel and sprinkle with 1 cup pecans. Tops with 2 cups whipped topping and remaining sandwiches. Sprinkle with remaining 1/4 cup pecans. Cover and freeze at least 2 hours. Let stand 5 minutes before serving. Cut into squares and drizzle with fudge topping.

Coffee-and-Cream Chill

admin — Sun, 22 Apr 2012 01:05:17 +0000

This dessert, consisted of coffee-flavored gelatin and whipped cream, make a pretty presentation layered in parfait glasses.

Prep: 20 mins. Cook: 2 mins. Other: 4 hrs. Serves 4.

Ingredients:

2 envelopes unflavored gelatin
1/2 cup cold water
1/2 cup sugar
1 1/2 cups water
2 tbs instant coffee granules
1 cup whipping cream
2 tbs sugar
2 tbs coffee liqueur
Grated chocolate, for garnish

Sprinkle gelatin over 1/2 cup water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Stir in 1/2 cup sugar, 1 1/2 cups water, and coffee granules until dissolved. Pour into a 1-quart bowl. Chill 4 hours or until mixture is firm.

Beat whipping cream at a medium speed with an electric mixer until foamy; gradually add 2 tbs sugar and coffee liqueur, beating until soft peaks form.

Pull a fork through gelatin to break into small pieces. Spoon 1/2 cup gelatin into each of 4 parfait glasses; top evenly with half of whipped cream. Repeat procedure with remaining gelatin and whipped cream. Garnish with grated chocolate, if desired.

Incoming search terms for the article:

coffee whipping cream gelatin pudding recipe

Gingerbread Soufflés with Lemon Cream

admin — Sun, 08 Apr 2012 23:10:48 +0000

Prep: 20 mins. Cook: 30 mins. Other: 20 mins. Serves 8.

Ingredients for Soufflés:

Butter
Sugar
1/4 cup butter
1/4 cup all-purpose flour
1 1/4 cups milk
2/3 cup sugar
1/4 cup molasses
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla extract
5 large eggs, separated
Powdered Sugar & Lemon Cream for garnishes

Ingredients for Lemon Cream:

1 cup whipping cream
2 tbs sugar
1 tbs lemon zest
1 tbs fresh lemon juice

To make Soufflés: Grease bottom and sides of 8 (6-oz) custard cups or ramekins evenly with butter. LIghtly coat bottom and sides evenly with sugar, shaking out excess. Place cups in a 13- x 9-inch pan and aside. Preheat oven to 400ºF.

Melt 1/4 cup butter in a large saucepan over medium heat; whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in milk, whisking constantly, until thickened. Remove from heat. Whisk in 2/3 cup sugar and next 5 ingredients. Whisk egg yolks until thick and pale. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat 1 minute. Cool 20 minutes.

Beat egg whites at high speed with an electric mixture until soft peaks form. Gradually fold egg whites into custard. Spoon evenly into custard cups. Bake for 18 to 20 minutes or until puffed and set. Garnish, if desired, and serve immediately with Lemon Cream.

To make Lemon Cream: Beat cream at high speed until foamy; gradually add sugar, zest, and juice, beating until soft peaks form. Yield: 2 cups.

Coconut Rice Pudding

admin — Sat, 07 Apr 2012 18:30:47 +0000

Serves: 4

Ingredients:
1 cup coconut milk
1 cupo heavy cream
1 cup water
1 tbsp butter
1/4 cup sugar
1 cinnamon stick
1/8 tsp ground nutmeg
1/8 tsp salt
1/2 vanilla bean, split open (or 2 tsp pure vanilla extract)
3/4 cup long grain rice
1/2 cup shredded coconut, toasted
1/2 cup pineapple chunks

1. Combine coconut milk, heavy cream, water, butter, sugar, cinnamon stick, nutmeg and salt in a large saucepan. Split the vanilla bean lengthwise and scrape the seeds out of the bean into the milk with a paring knife. Drop the vanilla pod into the milk as well. Stir well to ensure that the vanilla seeds are dispersed throughout the mixture.

2. Bring the mixture to a boil, remove the vanilla pod and add the rice. Reduce the heat to a simmer. Cover and simmer for at least 20 minutes. Remive the cover and continue to cook the rice, stirring regularly until the desired consitency is reached – as much as 25 minutes more.

3. Serve warm with toasted shredded coconut and pineapple chunks on top.

Coco Loco Custard

admin — Fri, 06 Apr 2012 21:14:29 +0000

Prep: 30 mins. Cook: 1 hr, 10 mins. Other: 3 hrs. Serves 8.

Ingredients:

1 1/2 cups sugar, divided
1/2 cup water
3 large eggs
2 egg yolks
2 1/2 cups warm milk
1/2 cup sweetened flaked coconut, toasted
2 tbs dark rum
1 tbs vanilla extract

Combine 1 cup sugar and water in a 9-inch cake pan; cook over low heat 10 minutes or until sugar caramelizes, tipping pan to coat bottom evenly.

Whisk together eggs, yolks, and remaining 1/2 cup sugar until blended. Gradually add milk, whisking constantly; stir in coconut, rum, and vanilla. Pour mixture into prepared pan. Cover with foil; place on a jelly-roll pan. Add hot water to jelly-roll pan to a depth of 1/4-1/2 inch. Bake for 1 hour 10 minutes, or until a knife inserted in center comes out clean. Remove from water, and uncover; cool in cake pan on a wire rack. Cover and chill 3 hours.

Run a knife around edge of custard to loosen; invert onto a serving plate.

Blueberry Bread Pudding

admin — Thu, 05 Apr 2012 20:05:05 +0000

Serves: 8; Prep: 15 min.; Cook: 1 hr.; Other: 8 hrs., 5 min.

Ingredients:

1 (16 ounce) French bread loaf, cubed
1 (8 ounce) package cream cheese, cut up
3 cups fresh blueberries, divided
6 large eggs
4 cups milk
1/2 cup sugar
1/4 cup butter or margarine, melted
1/4 cup maple syrup
1 (10 ounce) jar blueberry preserves
Garnishes: fresh mint leaves, edible pansies

Arrange half of bread cubes in a lightly greased 13- x 9-inch pan. Sprinkle evenly with cream cheese and 1 cup blueberries; top with remaining bread cubes.

Whisk together eggs, milk, sugar, butter and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours.

Bake, covered, at 350 F for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving.

Stir together remaining 2 cups blueberries and blueberry preserves in a saucepan over low heat until warm. Serve blueberry mixture over bread pudding. Garnish, if desired.

Chocolate-Pecan Tart with Caramel Sauce

admin — Tue, 03 Apr 2012 20:23:53 +0000

Yield: 1 9-in tart, 2 1/4 cups Caramel Sauce

Ingredients for Chocolate-Pecan Tart

2 cups pecan pieces (or finely chopped pecans)
1/4 cup firmly packed brown sugar
1/4 Tsp ground cinnamon
2 Tbs butter, softened
1 (12-oz) package semisweet chocolate morsels
1/2 cup half-and-half

Ingredients for Caramel Sauce

1 stick of butter
1 1/4 cups sugar
2 cups half-and-half

To prepare Chocolate-Pecan Tart: Preheat oven to 325ºF.

If using un-chopped pecans, position a knife blade in food processor bowl; add pecans, and pulse 5 or 6 times or until finely chopped. Add sugar, cinnamon, and butter; process 30 seconds, stopping once to scrape down sides. Press mixture evenly onto bottom and 1/2 inch up sides of a 9-ince tart pan. Bake for 28 minutes, and set aside.

Combine chocolate and half-and-half in large saucepan; cook over medium heat, stirring constantly, until chocolate melts and mixture is smooth. Pour chocolate mixture over pecan mixture in tart pan. Cover and chill at least 2 hours. Serve with warm Caramel Sauce.

To prepare Caramel Sauce: Melt butter in heavy saucepan over medium heat; add sugar and cook, stirring constantly with a whisk, about 10 minutes or until mixture is a deep, golden brown. Add half-and-half (mixture will lump); cook, stirring constantly, until mixture is smooth and reduced to about 2 1/4 cups. Serve warm with Chocolate-Pecan Tart.

Tennessee Bread Pudding with Bourbon Sauce

admin — Sat, 11 Feb 2012 18:48:12 +0000

Yield: 12 servings.

Ingredients for Tennessee Bread Pudding

2 cups hot water
1 1/2 cups sugar
1 (12-oz) can evaporated milk
4 large eggs
1 cup flaked coconut
1/2 cup crushed pineapple, drained
1/2 cup raisins
1/3 cup butter, melted
1 Tsp vanilla extract
1/2 Tsp ground nutmeg
9 slices white bread with crust, cut into 1/2-inch slices

Ingredients for Bourbon Sauce

1 cup light corn syrup
1/4 cup butter (1/2 stick, or 2 Tbs)
1/4 cup bourbon
1/2 Tsp vanilla extract

To prepare Tennessee Bread Pudding: Combine water and sugar in a bowl, stirring until sugar dissolves. Add milk and eggs, stirring with a wire whisk until blended. Stir in coconut and next 5 ingredients. Add bread cubes; let stand for 30 minutes, stirring occasionally. Pour into greased pan and bake for 45 minutes, or until knife inserted into center comes out clean. Serve warm with Bourbon Sauce.

To prepare Bourbon Sauce: Bring syrup to a boil in saucepan. Remove from heat and cool slightly. Using a wire whisk, stir in remaining ingredients and serve warm.

Coca-Cola Cake

admin — Fri, 26 Aug 2011 18:44:19 +0000

“My mother used to bake Coca-Cola cake for me when I was a child. It was a favorite in our home. In memory of my mother, I share this dessert recipe with you.”

Yield: 12 To 16 Servings.

Ingredients

cake capitalize That:
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon baking soda
1 cup (two sticks) margarine
1 cup Coca-Cola.
3 tablespoons cocoa powder.
1 1/2 cups miniature marshmallows.
1/2 cup buttermilk
1 teaspoon vanilla extract
two eggs, beaten

icing.
4 cups confectioners’ sugar
1/2 cup (one stick) margarine
6 tablespoons Coca-Cola.
3 tablespoons cocoa powder.
1 teaspoon vanilla extract
1 cup chopped pecans

, How to Make.

Preheat the oven to 350°. For the cake, generously grease and flour a 15 x 10″ pan. Combine the flour, granulated sugar, and baking soda in a mixing bowl. In a saucepan, combine the margarine, Coca-Cola, and cocoa powder, and stir until boiling. Remove from the heat and stir into the flour mixture. Add the marshmallows, butter, milk, vanilla, and eggs and mix well. Pour into the prepared pan. Bake for 30 to 35 min., or until the center is set.

For the icing, measure the confectioners’ sugar into a mixing bowl while the cake is baking. Melt the margarine in the saucepan. Add the Coca-Cola and Cocoa and stir until boiling. Remove from the heat and pour the mixture over the confectioners’ sugar. Add the vanilla and beat on high speed for 2 min.. Stir in the pecans and pour over the hot cake.

Tips from our test kitchen capitalize that: this delicious, old-fashioned Coke cake is a great take a long and is ideal for a crowd.

Incoming search terms for the article:

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butterfinger coke cake