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Apple Nut Surprise

Unit: 3 quart Saucepan and Salad Machine
Ingredients: 5 Gala Apples, Cored
Mini Marshmallows
Walnuts
Cinnamon Red Hots or Imperials

Cut Apples on #2 and add to saucepan. Cover with walnuts, Red Hots and Marshmallows. Turn on Medium heat with whistle open. When the pan whistles, turn to low until apples are tender.

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Peach Cobbler

 

Culinary Tools: 8” Skillet

Ingredients:

  • 1/3 – of a cake mix. (We use Butter Recipe or Butter Pecan cake mix)
  • 1 – 14 oz. can of peaches in juice or syrup and cinnamon

Procedure:

Pour the can of peaches into a cold 8" skillet.  Sprinkle the 1/3 cake mix dry over the peaches and put cinnamon on top, seal the lid and place on medium heat.  When the valve signals, reduce the heat to just above low (2 on 1- 10) for 5 minutes.  When it is finished, the dry mix will absorb the moisture from the peaches and you will see a hard cobbler crust on top.  Enjoy!

Notes:

Every stove cooks differently and on some stoves, low is almost off.  If for some reason the cake mix is still uncooked in the allotted time, turn back on medium until the pan signals and reduce back down to low (2 on 1-10) for 5 more minutes.  If this happens, then use a little higher heat on low the next time.

The butter cake mix will make the dessert taste just like peach cobbler and the spice cake mix will give it a more cinnamon taste for the holidays!

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Sweet Potato Pie

Unit: 10" Gourmet Skillet w/ cover (saute), 3 or 4 Quart and steamer, Food Cutter

Ingredients:
2 large peeled sweet potatoes(#3 cone)
1 can sweetened condensed milk
2 eggs
1 tsp pumpkin pie spice
1 tsp vanilla extract
1 refrigerated pie crust (Pillsbury or great value in the 2 pk box)

Cook potatoes on medium high in colander and 3 qt with an inch of water in the bottom until pan signals. Reduce to med-low for 10-15 min. Pour them in a bowl and beat well. Add remaining ingredients and mix. In a cold 10" skillet, gently stretch and press down a pie crust. Pour in the potato mixture, leaving a little room around the edges for the lid to seat. Turn heat to just below medium for 10 minutes, then reduce the heat to medium low for 20-25 minutes or until set. Cut gently with a pie server.
DO NOT DRAG A KNIFE ACROSS PAN SURFACE OR US THE POINT, IT WILL SCRATCH YOUR PAN.
Nutrition: 6g fat, 180 cal, 160mg sodium, 1.9g fiber (1/10 pie)

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Stove Top Pound Cake

Unit: Small Skillet (8")

Ingredients:
Betty Crocker Pound Cake Mix
eggs
water

Directions:
Use amounts of ingredients on the package minus the oil or butter. Mix ingredients together in a bowl. When the lid is stinging hot to the touch, spray with cooking spray. If the spray smokes a lot, reduce the heat a little, wipe the pan out with a paper towel and re-spray. Pour in cake mix. Bake 15 minutes or until cake is dry on the top and remove from the pan to cool. Sprinkle with powdered sugar, slice and serve.

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Carrot Cake

Unit: Small Skillet (8"), Food Cutter

Ingredients:
1/2 Box Duncan Hines Decadent Classic Carrot Cake*
2 small carrots (#1 blade)
1 egg
Frosting:
1 cup powdered sugar
1 8 oz reduced fat cream cheese
1 tsp vanilla

Heat Small skillet on medium low. Mix ingredients together in a bowl. When the lid is stinging hot to the touch, spray with cooking spray. If the spray smokes a lot, reduce the heat a little, wipe the pan out with a paper towel and re-spray. Pour in cake mix. Bake 15 minutes or until cake is dry on the top and remove from the pan to cool, bake other half if desired. Beat Frosting ingredients together and spread on the cake. (If you are doing the 2 layer version, once both cakes have cooled, cut each in half horizontally and frost in between each layer and on top.)
By Eliminating the Oil, We cut out over 50g of fat from this recipe.
*This cake mix contains no artificial flavors or hydrogenated oils.

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Black Forest Cake

Unit: Small Skillet (8"), food cutter (#1 blade)

Ingredients:
1/2 box chocolate cake mix
2 cans cherry pie filling
1/8 head red cabbage
1 stalk celery
1 radish
1 egg

Pour 1 can Cherry Pie filling in the cold pan. In a bowl, pour in cake mix and egg, then shred vegetables and mix well. Pour mixture on top of the cherries. Turn heat one notch below medium. When pan signals, reduce heat to low for 10 minutes or until dry on top. Shake pan and tap the side handle to loosen. Turn the cake over on a plate. Pour other can of cherries on top.

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Reduced Fat Chocolate Chip Cookies

Unit: Ungreased Cookie Sheet

Ingredients:
1 Package Betty Crocker Chocolate Chip Cookie Mix
1/2 stick butter, softened
1 egg
1/4 cup apple sauce
1 Tbsp Water

Mix together and follow the baking instructions on the package.
(375 degree oven 8-10 min)
Fat is reduced from 10g to 6.5g per serving (2 cookies)
This is only helpful if you eat the same amount!

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Category: Desserts  One Comment

Luscious Four-Layer Pumpkin Cake

Unit: Small Skillet (8")

Ingredients:
1 Yellow cake mix
2 eggs
1 14 oz. Can pumpkin, divided
1 8 oz. Cream cheese – softened (1/3 fat)
1.5 tsp. Pumpkin pie spice, divided
1 Cup powdered sugar
1/2 cup milk
1/2 cup caramel ice cream topping
1/2 cup chopped toasted pecans
3 Cups whipped topping(Cool Whip)

Pre-Heat skillet on Med/low (2.5) with cover on while mixing cake mix with 1 cup pumpkin, milk, eggs, and 1 teaspoon spice in a large mixing bowl. When lid of skillet is stinging hot, spray with cooking spray, then pour 1/2 of mix in center of skillet. Replace cover, and cook for approximately 20 mins. Peek, if dry on top, tap skillet on sides to loosen, then put plate on top and flip upside down. Cake should be on plate. Set aside to cool completely. Repeat this step for remaining batter to bake 2nd cake.
Beat cream cheese in medium bowl with mixer until creamy. Add powdered sugar, remaining pumpkin, and spice. Mix well. Gently fold in whipped topping. Cut each cake horizontally in half with serrated knife. Stack on serving plate, spreading cream cheese filling between layers. (Do Not Frost Top Layer) Drizzle with caramel topping just before serving and top with nuts.
16 servings
Nutrition: 9g fat, 315 cal, 275mg sodium, 2g fiber
Thank You to Beth H. for this recipe!

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Fresh Apple Cobbler

Unit: Small Skillet, Food Cutter
Time: Prep 5, Cook 10

Ingredients:

2-3 Lg apples (organic red apples are best)
1/5 box butter pecan cake mix
1 tsp cinnamon

Wash and cut apples on #5 cone into the skillet. Pour cake mix over the apples and sprinkle cinnamon on top. Place on medium heat until the pan signals. Turn heat off and wait 10 minutes.

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Any Fruit Cobbler

Utensils: Small Skillet
Ingredients:
1 can of any PIe Filling or canned or frozen fruit
1/3 Box Butter Recipe Butter Pecan Cake Mix
cinnamon
Put Pie filling in bottom of skillet, sprinkle about 1/3 of cake mix on top of pie filling covering evenly sprinkle with cinnamon(optional). Cook on medium till pan signals turn to low for 5 or off for 10.
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