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DDJ-- GND, 10-23-09
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DDJ
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Oct 25, 2009 08:02 PST
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Dessert du Jour 10-23-09
US Library of Congress ISSN: 1533-0966
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Dessert du Jour
Simply the BEST dessert recipe list on the Web!
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It’s Good Neighbor Desserts Friday!!
Welcome to our Good Neighbor Desserts edition of Dessert du Jour! On
Fridays we turn over the recipe presentation to you guys to share and
showcase your favorite dessert recipes with the DDJ neighbors. If you
have any questions about any of the recipes offered today, write an
email to the address given with that specific recipe. If you wish to
submit your own favorite, guidelines are at the end of this mailing. And
don’t forget to forward this mailing to all your friends!
Table of Contents:
Two Ingredient Muffins
Peach and Coconut Upside-Down Cake
Caramel Apple Bread
Peanut Butter Marshmallow Squares
and don’t forget that our mama ezine, Recipe du Jour, is featuring Good
Neighbor savory recipes this and every Friday. To subscribe, address a
blank email to
rdj-sub-@topica.com
For metric conversion, try
http://www.pioneerthinking.com/measure.html
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What could be easier? You can also make this into a regular cake in a 9
x 13 baking pan. So good and so moist! Connie theking-@verizon.net
TWO INGREDIENT MUFFINS
1 chocolate cake mix (or you can use spice cake mix)
1 can of pumpkin
Stir until well blended. Add a little water if needed. Has a similar
consistency of brownie mix. Pour into 24 muffin cups lined with pan
liners. Bake according to the box directions for cupcakes.
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Peach and Coconut Upside-Down Cake
1 large can or jar (24 to 29 ounces) peach slices in light or regular
syrup
8 tablespoons butter (4 ounces)
3/4 cup brown sugar
2 tablespoons reserved syrup from peaches
1 to 1 1/2 cups sweetened flaked coconut
1/2 cup (4 ounce) butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour (stir lightly before measuring)
2 teaspoons baking powder
Scant 1/2 teaspoon salt
1/8 teaspoon baking soda
1 cup milk
Drain peaches, reserving 2 tablespoons of the syrup.
Melt the 8 tablespoons butter in a 9-inch square baking pan. Stir in
brown sugar, reserved syrup, and coconut. Spread to evenly cover bottom.
Arrange peach slices, cut side up, over coconut mixture.
In mixing bowl, beat 1/2 cup softened butter until light. Beat in
granulated sugar until fluffy. Add eggs; blend well. Blend in vanilla
extract.
Into another bowl, measure flour, baking powder, baking soda and salt.
Gradually beat dry ingredients into the first mixture, alternating with
milk. Beat on medium speed for 2 minutes.
Spoon batter evenly over peaches then spread to cover. Bake at 350
degrees F for 40 to 50 minutes, or until a wooden pick or cake tester
inserted in center comes out with no cake batter clinging.
Cool in pan for 5 to 8 minutes before inverting onto serving plate. To
invert onto saving plate; gently run a knife along sides so no cake will
cling to sides of pan, then cover the cake pan with the serving plate.
Using pot holders and both hands, carefully turn the whole thing over so
the cake will easily drop onto the plate in one piece. It might still be
a little messy and gooey, so you could keep a cookie sheet on your work
area until the cake is safely on the platter. Slice and serve warm, with
whipped topping or ice cream if desired. Serves 6 to 8.
Sue Cookinc-@aol.com
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Rich's Note: TIME WAITS FOR NO ONE
It's that awkward time of the year again when we at the du Jours ask you
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A lot of personal time has been put into the daily publication of the
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possible ONLY by donations from subscribers like you. Think about that.
If we were in this to make money these past ten years, we would have
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If you enjoy receiving the du Jours, bear with our fund drive and let us
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OR, if you prefer using PayPal:
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Thank you.
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Low in fat but, really good. You can use regular Yogurt and Milk if you
want. Sue Cookinc-@aol.com
Caramel Apple Bread
1 cup fat-free plain yogurt
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chopped, peeled tart apples
3/4 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons butter
1 tablespoon fat-free milk
In a large mixing bowl, beat the yogurt, sugar, eggs and vanilla.
Combine the flour, baking powder, baking soda and salt; add to yogurt
mixture and beat until just combined. Fold in apples and pecans.
Pour into a 9-in. x 5-in. x 3-in. loaf pan coated with nonstick cooking
spray. Bake at 350 degrees F for 45-55 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes before
removing from pan to a wire rack.
In a small saucepan, bring the brown sugar, butter and milk to a boil,
stirring constantly. Cover and cook for 1 minute. Cool slightly. Spread
over cooled bread. Let stand for 15 minutes.
Nutritional Analysis: 1 slice equals 239 calories, 8 g fat (2 g
saturated fat), 41 mg cholesterol, 232 mg sodium, 38 g carbohydrate, 2 g
fiber, 5 g protein
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easy-to-make squares Sue Cookinc-@aol.com
Peanut Butter Marshmallow Squares
1/2 cup butter
1/2 cup peanut butter
12 oz butterscotch chips
3 cups miniature marshmallows
Mix butter, peanut butter, and butterscotch chips in a double boiler
just till melted, then remove from heat. Place 3 cups miniature
marshmallows in a buttered pan and spread on warm mixture. Save a few
chips and marshmallows to decorate the top, or be generous and add
extra.
Cut in squares when cool. It's that easy. Delicious!
Note: If you cannot obtain miniature marshmallows, you could try using
sliced large marshmallows instead. Use 10 large marshmallows to replace
each cup of the miniature kind.
Substitute chocolate chips to make Peanut Butter Chocolate Squares.
Yummy!
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Dessert du Jour is made possible only by donations from subscribers like
you. If you enjoy receiving DDJ, please support us by sending a check
payable to "Recipe du Jour" for any amount to: Recipe du Jour, PO Box
195, Henrico NC, 27842. Or use PAYPAL ( http://www.paypal.com ) and
donate (via your account or their secure credit card site) directly thru
Rich's email address ( ri-@recipedujour.com ). Thank you.
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And check our archives at www.topica.com/lists/dessert/read to see the
latest issue.
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Good Neighbor Desserts appears every Friday. To submit your recipe to
Dessert du Jour’s Good Neighbor Desserts, simply send it via email to
ri-@recipedujour.com Use “GND” and the title of your recipe as the
subject; and you must include your email address in the text in case
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when we present our recipes and try to be similar. Do not submit recipes
in “bulleted” or 2 column format. Be sure to be specific in your
measurements (don’t just say “a small can” of something, give the
amount). One recipe per email, please. We reserve the right not to print
everything we receive. By submitting to Good Neighbor Desserts, you give
us permission to publish your submission in our daily ezine and in any
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