Ingredients
- Servings: 3
- 4 cups fresh blackberries
- 1 cup sugar
- 1 tablespoon
- 2 tablespoons cornstarch
- 1/4 cup water
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Ingredients
- Servings: 8
- 1 cup unsalted butter or unsalted margarine*
- 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
- 5 large eggs
- 1/2 cup sugar
- pinch of salt
- 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
- 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
- garnish:
- 1 (6 ounce) container raspberries, barely moistened and rolled in about
- 1/2 cup sugar right before serving
Recipe
- melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. beat egg mixture into chocolate until smooth. beat in flour or matzo meal until just combined. (batter can be made a day ahead; return to room temperature an hour or so before baking.)
- before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). spray muffin papers with vegetable cooking spray. divide batter among muffin cups.
- bake until batter puffs but center is not set, 8 to 10 minutes. carefully lift cakes from tin and set on a work surface. pull papers away from cakes and transfer cakes to dessert plates.
- top each with sugared raspberries and serve immediately.
Ingredients
- Servings: 3
- 4 cups fresh blackberries
- 1 cup sugar
- 1 tablespoon
- 2 tablespoons cornstarch
- 1/4 cup water
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Ingredients
- Servings: 1
- 1 (16 ounce) can chocolate syrup
- 3/4 cup peanut butter
- 19 ice cream sandwiches
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 cup salted peanuts
Recipe
Preparation Time: 30 mins
Cook Time: 2 mins
Ready Time: 1 hr 35 mins
- pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. do not allow to boil. stir peanut butter into hot chocolate until smooth. allow to cool to room temperature.
- line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. spread half the whipped topping over the sandwiches. spoon half the chocolate mixture over that. top with half the peanuts. repeat layers. freeze until firm, at least 1 hour. cut into squares to serve.
Ingredients
- Servings: 3
- 4 cups fresh blackberries
- 1 cup sugar
- 1 tablespoon
- 2 tablespoons cornstarch
- 1/4 cup water
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.
Ingredients
- Servings: 1
- 2 (16 ounce) cans peaches in heavy syrup
- 1 (18.25 ounce) package yellow cake mix
- 1/2 cup butter
- 1/2 teaspoon ground cinnamon, or to taste
Recipe
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 55 mins
- preheat oven to 375 degrees f (190 degrees c).
- empty peaches into the bottom of one 9x13 inch pan. cover with the dry cake mix and press down firmly. cut butter into small pieces and place on top of cake mix. sprinkle top with cinnamon.
- bake at 375 degrees f (190 degrees c) for 45 minutes.
Ingredients
- Servings: 12
- 2 cups crushed fresh strawberries
- 1 (6 ounce) package strawberry flavored jell-o® mix
- 3 cups miniature marshmallows
- 1 (18 ounce) package yellow cake mix, batter prepared as directed on package
Recipe
Preparation Time: 15 mins
Cook Time: 50 mins
Ready Time: 1 hr 20 mins
- preheat an oven to 350 degrees f (175 degrees c).
- spread crushed strawberries on the bottom of a 9x13 inch baking pan. evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
- prepare the cake mix as directed on the package, and pour on top of the marshmallows. bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. cool in the pan for 15 minutes. run a knife around the pan to loosen the sides, and turn the cake out a serving tray. store cake in the refrigerator.
