Melt butter in a medium saucepan over medium heat. Remove from heat, add in brown sugar and cocoa powder and whisk until well combined. While whisking vigorously, slowly pour in beaten egg. Return mixture to heat and cook for 1 – 2 minutes until mixture has thickened. Remove from heat, stir in vanilla. Add in graham cracker crumbs, coconut, and pecans and toss until evenly coated. Press mixture into a buttered 8 by 8-inch or 9 by 9-inch baking dish. Cover with plastic wrap, place in freezer for 20 minutes or refrigerate for 40 minutes.
In a mixing bowl, using and electric hand mixer set on medium speed, whip together butter, heavy cream and vanilla pudding powder until smooth and fluffy, about 2 minutes. Stir in powdered sugar and blend until mixture is smooth and creamy, about 1 minute (mixture may seem dry at first but should start to come together). Spread mixture into an even layer over chilled graham cracker base. Cover with plastic wrap and freeze for 15 minutes or refrigerate for 30 minutes.
Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water. Spread mixture into an even layer over filling layer, cover with plastic wrap and chill in refrigerator for 10 minutes until chocolate has set. Cut into squares, store in an airtight container.
2. TO MAKE PASTRY:
Bring 1 cup water and the margarine or butter to a boil. Add the flour and stir constantly until the mixture is smooth and forms a ball (I would use a whisk @ first to mix the butter, flour & water). Remove from heat and let cool. Beat in the eggs, one at a time with mixer. Drop the dough by the teaspoons onto the prepared cookie sheet. Bake for approximately 30 minutes, or until light brown. Set aside on a rack to cool.
3. TO MAKE FILLING: Follow directions according to pkg, refrigerate until ready to use.
4. With a serrated knife, slice the pastry puff lengthwise but not all the way through. Pipe the filling into the corner.
5. TO MAKE ICING:
Place in a medium saucepan and stir, then add the sugar and cream. Cook over medium heat until soft ball stage, 240◦F on candy thermometer. Let cool and beat until smooth. Set aside in a tub of ice cold water so that it thickens up real good. Ice the tops of the éclairs.
Makes 24 medium or 60 mini éclairs.
This recipe offers a less fattening eclair as it is baked rather than fried.
Kiwi or strawberry slivers, fruit topping or jam, blueberries or raspberries, for garnish
1. Preheat the oven to 325◦F. Line 24 regular muffin cups with paper cupcake liners.
2. In a large mixing bowl, follow directions for SF NB Cheesecake and mix well.
3. Fill the cups about half full with batter.
4. Make the topping: Combine the sour cream, sugar, and vanilla and stir well with a metal spoon or spatula. Spoon about a teaspoon on top of each cupcake and put in the oven for 5 minutes to glaze.
5. Remove the cupcakes from the oven. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. When completely cool, place them in plastic containers with lids and refrigerate until ready to serve. Just before serving, decorate with the slivers of freshly cut seasonal fruit, or jam or fruit topping, or 1 or 2 whole blueberries or raspberries. Serve at room temp.
Ingredients: ¼ cup – First Quality Instant Vanilla Pudding, prepared per pkg directions
2 T First Quality Fast & Fancy, prepared per pkg directions
Pound Cake, prepared and cut into ½ squares after cooling
1. Prepare pudding and Fast & Fancy according to package directions.
2. Place Pound cake squares in the bottom of a shot or parfait glass
3. Repeat in another layer
4. Top with Fast & Fancy, a strawberry and chocolate shavings
Ingredients: ¼ cup – First Quality Strawberry Mousse, prepared per pkg directions
2 T First Quality Whipped Topping, prepared per pkg directions Angel food cake, prepared and cut into squares after cooling
½ C Assrt. Berries
1. Prepare mousse and whip topping according to package directions.
2. Add berries to mousse, stirring VERY gentle (saving one berry per serving for garnish).
3. Place Angel food cake squares in the bottom of a shot or parfait glass
4. Add Mousse mixture on top of cake
5. Top with whipped topping and a berry
This recipe is super awesome- not only because it is way easy to make but because it is delish! Voted #1 by all KIDS! This is a very light, fast snack for any occasion.
Do you have a child who dislikes veggies? Try this new recipe, we have hidden veggies that they will never taste!
1¼ cups whole wheat flour
¼ cup First Quality cocoa
1¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 whole banana, mashed
½ cup raw sugar
½ cup unsweetened applesauce
¼ cup non-dairy milk
1 tsp First Quality Vanilla extract
1 cup shredded zucchini
½ cup raw sugar (optional)
½ Cup chopped walnuts (optional)
½ Cup chocolate chips (optional)
Directions 1. Preheat oven to 350 F◦.
2. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking.
3. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin).
4. Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until combined.
5. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.
These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup.
Ingredients: 1 – 18.2 oz. Pkg. Devil’s food cake mix 1-8 oz. Pkg. First Quality Instant Chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
2 cups semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
1– 18.25 oz.Pkg (2 layer size) spice cake mix
1- 8 oz. Pkg. First Quality Vanilla Instant Pudding, divided (into 2 separate bowls)
3 large carrots, shredded
1/2 cup chopped Pecans
1- 8oz. package Cream Cheese, softened 1 1/4 cups milk
1. Heat oven to 350 degrees F.
2. Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in ½ of the pkg of dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts
3. Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
4. Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
5. Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.
2 – 10oz. cans refrigerated crescent roll dough
1 pkg 10oz. First Quality Sugar Free Cheesecake
1 – 8oz. Pkg Cream cheese, room temp.
1 Cup confectioners’ sugar
1 T milk
1 T butter, softened
1. Preheat oven to 350◦F. lightly grease a 9×13 in. baking pan.
2. Line the bottom pan with 1 can of crescent rolls. Pinch all seams together to seal.
3. Prepare SF Cheesecake as per pkg directions, including 1 – 8oz. pkg cream cheese. Spread evenly over bottom layer of crescent roll. Place the 2nd can of crescent rolls on top of filling.
4. Bake in oven for 20 to 30 minutes.
5. In a small bowl, stir together confectioners’ sugar, milk, and butter. After Danish has cooled. Drizzle with icing.
One Pkg First Quality no Bake Cheesecake 2 (8 ounce) cans refrigerated crescent rolls
1 teaspoon ground cinnamon
1/4 cup honey
¾ cup sugar
1/2 cup butter, room temperature
Directions: 1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.
2. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the prepared (according to pkg)
cheesecake mixture into the baking dish, t
hen cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake
3. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.