Chocolate Milkshake (Chaklate Milkshak) Recipe

Ingredients

• Orange or lime wedges
  
• Coarse sugar
  
• Unsweetened cocoa powder
  
• 1 cup chocolate or chocolate chip ice cream
  
• 1-1/3 cups chocolate milk
  
• 1 teaspoon vanilla
  
• 1/4 teaspoon peppermint extract or 2 drops almond extract (optional)
  
• Chocolate curls
  
• Maraschino cherries

Directions

1. Using 4 chilled martini glasses, rub the rims of martini glasses with a wedge of orange or lime. Place sugar in a shallow dish; place cocoa powder in another shallow dish. Invert glasses and dip in sugar and then in cocoa powder to coat rims. Divide ice cream equally among martini glasses.
   
2. In a small pitcher combine chocolate milk, vanilla and, if you like, peppermint extract. Pour over ice cream. Top with chocolate curls and cherries. Makes 4 servings.

Read More

Lemon Pudding Poke Cake (Lemmon Puding Pok Kak) Recipe

INGREDIENTS (Nutrition)

• 1 pkg. (2-layer size) white cake mix
  
• 2 egg whites
  
• 1-1/3 cups water
  
• 2 Tbsp. oil
  
• 1 qt. (4 cups) cold milk
  
• 2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding

DIRECTIONS

1. Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil.
2. Remove from oven.
3. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
4. Pour milk into large bowl.
5. Add dry pudding mixes. Beat with wire whisk 2 minutes.
6. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes.
7. Let remaining pudding mixture stand until slightly thickened.
8. Spoon over top of cake, swirling to "frost" cake.
9. Refrigerate at least 1 hour or until ready to serve.
10. Cut into 24 squares.
11. Store in refrigerator.

Read More

Flower Garden Cake (Flover Garden Kake) Recipe

INGREDIENTS (Nutrition)

• 1 tablespoon unflavored gelatin
  
• 1 cup orange juice, divided
  
• 6 eggs, separated
  
• 1 1/2 cups white sugar, divided
  
• 1/3 cup lemon juice
  
• 1 (10 inch) angel food cake, cut in cubes
  
• 1 (8 ounce) can pineapple chunks, drained
  
• 1/2 cup maraschino cherries, halved
  
• 1 cup heavy cream
  
• 2 drops green food coloring
  
• 2 tablespoons white sugar

DIRECTIONS

1. Sprinkle gelatin over 1/2 cup orange juice and let stand. Oil a 10 inch tube pan.
   
2. Beat the egg yolks with 3/4 cup sugar. Beat in lemon juice and remaining 1/2 cup orange juice. Transfer to a small saucepan and cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in gelatin mixture.
   
3. Beat the egg whites with 3/4 cup sugar until stiff. Fold hot custard into egg whites. Fold in cake pieces and pineapple. Pour mixture into prepared pan. Place cherry halves with a spoon throughout the mixture. Chill in refrigerator overnight.
   
4. In a chilled bowl, whip cream, green food coloring and 2 tablespoons sugar with an electric mixer until stiff. Serve unmolded dessert with whipped cream.

Read More

Flower Garden Cupcakes (Flover Gardan Cuppkaks) Recipe

INGREDIENTS (Nutrition)

• 1 package (2-layer size) white cake mix
  
• 1 cup boiling water
  
• 1 (3 ounce) package JELL-O Strawberry Flavor Gelatin
  
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  Green, yellow and red food coloring

Suggested decorations:

• JET-PUFFED Marshmallows, colored sugar, small hard candies, BAKER'S ANGEL FLAKE Coconut, JET-PUFFED BUNNY MALLOWS Marshmallows, NILLA Wafers, JET-PUFFED Miniature Marshmallows

DIRECTIONS

1. Prepare cake batter and bake as directed on package for cupcakes. Cool in pans 10 min.
2. Pierce tops with fork.
   
3. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Tint COOL WHIP with food coloring; spread over cupcakes.
   
4. Decorate as desired. (See Tip.) Keep refrigerated.

FOOTNOTES

Kraft Kitchen Tips:

1. Decorations: Marshmallow Flowers: For each flower, cut 1 large marshmallow into 5 slices; press cut sides in colored sugar.
2. Arrange on cupcake to resemble flower.
3. Add candy to center.
4. Bunnies: Top cupcakes with tinted coconut and marshmallow bunnies. NILLA Flowers: For each flower, place 1 wafer on top of cupcake; surround with 10 miniature marshmallows.
   
5. Tinting Coconut: Mix 1/2 tsp. water with a few drops of food coloring.
6. Add to 1 cup BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag.
7. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade.

Read More

Summer Poke Cupcakes (Sumar Pok Cuppkak) Recipe

INGREDIENTS (Nutrition)

• 1 package (2-layer size) white cake mix
  
• 1 cup boiling water
  
• 1 pkg. (4 serving size) JELL-O Brand Gelatin, any red flavor
  
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
  
• Suggested decorations: red and blue sprinkles, JET-PUFFED STARMALLOWS Marshmallows

DIRECTIONS

1. Prepare batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with fork.
   
2. Stir boiling water into dry gelatin mix until dissolved; spoon over cupcakes. Refrigerate 30 min. Remove from pans.
   
3. Spread whipped topping over cupcakes. Add decorations as desired. Store in refrigerator.

FOOTNOTE

1. How to Easily Poke Holes in Cupcake: Use a meat fork to make the holes in the cupcakes to fill with the dissolved gelatin.

Read More

Lemon Daisy Cupcakes(Lemmon Daissy Cuppcaks) Recipe

INGREDIENTS (Nutrition)

• 1 package (2-layer size) white cake mix
  
• 24 NILLA Wafers
  
• 3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted
  
• 2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
  
• 2 cups milk
  
• 2 cups thawed COOL WHIP Whipped Topping
  
• 2 cups JET-PUFFED Miniature Marshmallows

DIRECTIONS

1. Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
   
2. Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
   
3. Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
   
4. Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

FOOTNOTES

1. Variation: Use pastry bag fitted with large tip to pipe pudding mixture into cupcakes.
   
2. Make it Easy: If you have difficulty piping the pudding mixture into the cupcake, use the handle of a wooden spoon to poke a hole in top of each cupcake before filling with pudding mixture.

Read More