Cakes and Pies

Heaven in a Crock Pot.....

Ingredients:


1 box Betty Crocker fudge brownie mix
1/2 cup butter, melted
4 eggs
1 pouch Betty Crocker chocolate chip cookie mix
Vanilla ice cream, as desired

Directions:

1. Spray 4 1/2-quart slow cooker with baking spray with flour.

2. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.

3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.

4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.

5. Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.

7 Up Strawberry Pie


1 cooked pie shell
3/4 c. sugar
1 c. 7-Up cola
4 tsp. cornstarch
3 tsp. strawberry Jello
1 pint strawberries


1. Mix together while stirring over low heat
2. When mixture has turned clear, remove from heat and set aside to cool
3. Add 1 pint strawberries to the mixture and pour into cooled pie shell
4. Add topping

Oh my.

Lisa, I just gained 5lbs just looking at that picture!

Red Velvet Oreo Truffle Chocolate Cake!

Ingredients
1 box Duncan Hines Red Velvet Cake Mix
1 1/4 cups water
1/3 cup oil
3 large eggs
1 cup sour cream
1 package Jell-O Instant Pudding (White Chocolate) 3.4 oz
1 package Oreo cookies
1 8-ounce package cream cheese
1/2 cup butter
1 1/2 cups sugar
1/3 cup evaporated milk
1/2 cup chocolate chips (extra for garnish)

Instructions
1.Preheat oven to 350 degrees F.
2.Grease sides and bottom of pans.
3.Blend together cake mix, oil, water, eggs, sour cream, and pudding mix. Beat at low speed (for 30 seconds).
4.Bake for 30-35 minutes (or until a toothpick inserted comes out clean). Baking time may vary based on size of pan.
5.Crush Oreo cookies (best with food processor) and stir in cream cheese until fully blended. This will be a very thick "filling".
6.After cake has cooled, spread Oreo filling between layers as you stack. Again, it's very thick so you might have to use your hands to help spread it onto cake.
7.In a saucepan over medium heat, melt together butter, sugar, and evaporated milk.
8.Bring to a rolling boil for 1 minute and stir in chocolate chips.
9.Remove from heat and pour over cake (fudge sets up quickly) and garnish with chocolate chips!
10.Enjoy!

Now thats a Cake I really need to buy round cake pans i also wanna try the red velvet cake

Wow, Rhonda. That look divine!!

Looks like a cake that is so chocolately that you need milk to be able to swallow it.

Apple Bundt Cake with Cream Cheese Filling and Caramel Pecan Glaze

Serves 8 - 10

Cake with cream cheese filling
2 large apples, peeled and diced
1/2teaspoon nutmeg
1tablespoon cinnamon
1/2cup butter, softened + 2 tablespoons (divided)
2cups flour
2teaspoons baking powder
1/2teaspoon salt
1cup sugar, + 1/2 cup (divided)
3 eggs + 1 egg (for filling)
1teaspoon vanilla
1/4cup milk
8ounces cream cheese
Zest of one lemon

Caramel glaze
4tablespoons butter
1/2cup brown sugar (packed)
1pinch salt
1/2cup heavy cream
1/2cup chopped pecans (optional)
1. Melt two tablespoons of butter in a saucepan over medium heat. Add diced apples, nutmeg and cinnamon. Cook until apples are soft, about 3 minutes. Remove from heat and let cool.
2. Preheat oven to 350 degrees (f) and prepare a Bundt pan with butter and flour.
3. Sift together flour, baking powder and salt. In a separate bowl, cream together one-half cup of butter with the sugar. Add three eggs, one at a time and beat well. Mix in vanilla and milk. Combine with dry ingredients. Fold in cooked apples.
4. In a separate bowl, combine cream cheese, one egg, 1/2 cup sugar and the zest of one lemon. Mix until smooth in texture.
5. Pour half the cake batter into prepared Bundt pan. Spoon cream cheese filling evenly over batter and then cover with remaining half of the batter. Bake for 50 - 55 minutes, or until cake is done. You can test doneness by pressing lightly on the cake to see if it springs back. Cool completely.
6. Prepare caramel glaze with pecans. Melt butter in a medium saucepan over medium-low heat. Add brown sugar and cook, stirring until sugar is melted completely. Add salt and cream and continue cooking and stirring for 2 minutes. Let cool for 5 minutes. Remove cake from pan and spoon glaze evenly over cake. Sprinkle chopped pecans over top.

Turtle Cheesecake


Ingredients
CRUST
1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted

FILLING
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) NESTLÉ CARNATION Sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups (9 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
2 tablespoons NESTLÉ NESQUIK Chocolate Flavor Syrup
2 tablespoons caramel syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
Directions
PREHEAT oven to 300° F. Grease 9-inch springform pan.

FOR CRUST:
COMBINE crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.

FOR FILLING:
BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.

MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.

BAKE for 70 to 75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle Nesquik and caramel syrup over cheesecake. Sprinkle with nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.

This is apple pie like mum used to make, with large pieces of Bramley apple enclosed in rich shortcrust pastry. Douse in cream and get stuck in.
Ingredients

For the pastry
255g/9oz plain flour
pinch of salt
140g/5oz hard margarine or butter
6 tsp cold water
For the filling
3 large Bramley cooking apples, chopped, stewed and cooled
sugar, to taste
caster sugar, to serve
Preparation method
Preheat the oven to 200C/400F/Gas 6.
Sieve the flour and salt into a bowl.
Rub in the margarine or butter until the mixture resembles fine breadcrumbs.
Technique: Rubbing in

Watch technique
0:46 mins
Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and suitable consistency for rolling.
Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium plate. Trim the edges with a knife using the edge of the plate as your guide.
Cover the pastry with the stewed apples and sprinkle with sugar to taste.
Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top.
Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide.
Technique: Lining a tart tin: trimming the pastry

Watch technique
1:14 mins
Flute the edges with a pinching action using your fingers and thumb.
Prick the surface of the pastry lightly before placing the pie in the oven. Cook for 20-30 minutes.
When the pie is cooked it should move slightly on the plate when gently shaken.
Slide on to a serving plate, dust with caster sugar and serve.[code]

Butterfingers are my favorite candy bar!!!!!!!!!!

1/3 cup  powdered sugar, divided
4 eggs, separated
¾ cup  granulated sugar, divided
1 tsp.  vanilla
3/4cup  flour
½ tsp.  CALUMET Baking Powder
1pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
4oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2cups   thawed COOL WHIP Whipped Topping, divided
1/2cup  fresh raspberries
1/4cup  fresh mint leaves
Make It
HEAT oven to 400ºF.
SPRAY 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. Sprinkle clean kitchen towel with 1/4 cup powdered sugar.
BEAT egg whites in small bowl with mixer on high speed until foamy. Gradually add 1/3 cup granulated sugar, beating until stiff peaks form; set aside. Beat egg yolks in large bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Blend in vanilla. Mix in flour and baking powder until blended.
ADD egg whites to yolk mixture; stir gently with whisk just until blended. Spread onto bottom of prepared pan.
BAKE 8 to 10 min. or until top of cake springs back when touched in center. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
MEANWHILE, microwave 3 oz. chocolate in microwaveable bowl on HIGH 2 min. or until melted; cool slightly. Mix cream cheese and remaining powdered sugar in medium bowl until blended. Add melted chocolate; mix well. Gently stir in 1-1/2 cups COOL WHIP. Microwave remaining chocolate and COOL WHIP in separate microwaveable bowl on HIGH 45 sec.; stir until blended.
UNROLL cake on towel. Spread cream cheese mixture onto cake; re-roll cake. Place filled cake, seam-side down, on platter. Drizzle with chocolate glaze. Garnish with raspberries and mint.