Since I went to a Pampered Chef party tonight, I thought I'd post their recipes. Note: This is NOT the recipe of what was served tonight. Enjoy!
Cappuccino Mousse Trifle
Ingredients: |
1 | (16-oz) frozen prepared pound cake (or 2 frozen prepared pound cakes, 298 g each) |
2 1/2 | cups cold milk |
1/3 | cup instant coffee granules |
2 | pkgs (3.4 oz) vanilla instant pudding and pie filling |
2 | containers (8 oz each) frozen whipped topping, thawed, divided (6 cups) |
1 | square (1 oz) semi-sweet chocolate for baking |
1/4 | tsp ground cinnamon |
|
Powdered Sugar Pound Cakes
Ingredients: |
Ingredients:
3/4 | cup butter, softened |
1 1/4 | cups powdered sugar |
2 | eggs |
1/4 | cup sour cream |
3/4 | teaspoon vanilla |
1 | cup all-purpose flour |
1/4 | teaspoon baking soda |
1/8 | teaspoon salt |
Glaze (optional) |
Directions: | ||||
1. | Preheat oven to 350°F. Lightly spray pan with nonstick cooking spray; set aside. | |||
2. | Combine butter and powdered sugar. Beat on high speed of electric mixer until mixture is fluffy, about 2 minutes. On medium speed, add eggs, one at a time, mixing well after each addition. Fold in sour cream and vanilla. In small bowl, combine flour, baking soda and salt. Stir flour mixture into sour cream mixture just until incorporated. | |||
3. | Using Large Scoop, place one level scoop of batter into each well of pan. Bake 18-22 minutes or until light golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cakes onto cooling rack; cool completely. Glaze cakes, if desired (see decorating ideas in Use and Care). | |||
Yield: 12 cakes Nutrients per serving: Calories 210, Total Fat 13 g, Saturated Fat 8 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 2 g, Sodium 150 mg, Fiber 0 g ©The Pampered Chef, Ltd. 2007 |
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