SSBBW / FA Quote of the Moment

"I like to be the old fashioned gentleman. Nowadays, it is hard, though - because few women take it for what it is! But, with an SSBBW, it is almost granted - because she gets so much value from those small gestures that she generally will let them happen!" ~ Mogens (BC, Canada) [FA]


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Chocolate Eclair Squares

2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) Whipped Topping, thawed
64 NILLA Wafers
2 squares Semi-Sweet Chocolate


BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in whipped topping.
ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of the pudding mixture.
Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted when stirred.
Drizzle over dessert.
Garnish with Whipped Topping (in a can) just before serving.

Mocha Layer Cake

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) Chocolate Instant Pudding
4 eggs
1 container (8 oz.) Sour Cream
1/2 cup oil
3/4 cup Suisse Mocha Café, divided (or French Vanilla Cafe, if preferred)
1/2 cup plus 1 Tbsp. water, divided
1 pkg. (8 squares) Semi-Sweet Chocolate, divided
2 cups thawed Whipped Topping
2 Tbsp. butter or margarine
1 Tbsp. light corn syrup


BEAT cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee
and water in large bowl with mixer on low speed just until moistened, stopping frequently to scrape
bottom and side of bowl. Beat on medium speed 2 min. or until well blended. Chop 4 chocolate
squares; stir into batter. Pour into 2 greased and floured 9-inch round pans.
BAKE 40 to 45 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.
Remove from pans to wire racks; cool completely. STIR remaining 1/4 cup flavored instant coffee into
whipped topping. Stack cake layers on plate, spreading whipped topping mixture between layers.
Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl
on HIGH 1-1/2 min.; stir until chocolate is completely melted. Spread over top of cake, allowing
glaze to drip down side.

Strawberry Tiramisu for Two

1 pint fresh strawberries
1/2 cup confectioners' sugar
1 cup mascarpone cheese
1/2 cup heavy cream
2 tablespoons coffee-flavored liqueur
18 ladyfingers
1/3 cup chilled espresso
1/2 teaspoon unsweetened cocoa powder


Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries
for garnish.
In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to
puree and set aside.
In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur;
beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold
espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer
with half of the sliced strawberries.
Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an
electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.

Irish Jig Dessert

2 tablespoons sugar
2 tablespoons whiskey
2 cups heavy whipping cream
1 teaspoon confectioner's sugar
1 cup coconut macaroons
1/2 teaspoon vanilla extract


Crush the macaroons and set aside. Be sure the whipping cream is thoroughly chilled, along with the bowl and beater attachments. Mix all ingredients other than the macaroons. Beat until stiff peaks are formed. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses.
Sprinkle with additional macaroons. Serve immediately.
You may enjoy this dessert with a dollop of chocolate sauce.

Layered Yogurt Fruit Salad

1 container (6 ounces) Yoplait® Thick & Creamy Key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted


Mix yogurt and orange juice; set aside. In 2 1/2-quart clear glass bowl, layer fruit in order listed.
Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.

Instead of fresh pineapple, use a 20-ounce can of pineapple chunks, drained. When melons aren't in season, use 2 medium bananas, sliced, and 2 medium unpeeled red apples, coarsely chopped.

Lemon Cheesecake

1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup butter or margarine, softened
1 teaspoon grated lemon peel

2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 containers (3.5 oz each) lemon pudding (from 4-pack container)
1/2 cup sour cream
3 eggs
2 cups frozen (thawed) whipped topping


Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour.
Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, butter and lemon peel with electric mixer on low speed until crumbly.
Press in bottom and 1 1/2 inches up side of pan. In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches.
Leave cheesecake in oven 30 minutes longer. Remove cheesecake from oven; place on cooling rack.
Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving.
Pipe or spoon whipped topping around outside edge of cheesecake. Store in refrigerator.

Very Berry Parfaits

2 cups assorted fresh berries (sliced strawberries, raspberries and blueberries)
2 cups vanilla low-fat yogurt
1/4 cup Coconut
12 OREO Cookies, coarsely chopped, divided


TOSS berries with yogurt and coconut until evenly coated.
RESERVE 1/2 cup of the chopped cookies for garnish. Layer remaining chopped cookies and
yogurt mixture in six 6- to 8-oz. parfait glasses or dessert dishes.
SERVE immediately. Or, cover and refrigerate up to 1 hour. Sprinkle evenly with the reserved
chopped cookies just before serving.

Special Extra
Garnish with thawed Whipped Topping and additional cookies and berries just before serving.

Mojito Freeze

1 cup finely crushed pretzels
1/4 cup (1/2 stick) butter, melted
1 pkg. (8 oz.) Cream Cheese, softened
2/3 cup sugar
Zest and juice from 1 large lime
2 Tbsp. finely chopped fresh mint
2 cups thawed Whipped Topping, divided


MIX pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use.
BEAT cream cheese, sugar, zest, juice and mint with mixer until well blended. Whisk in 1-1/2 cups whipped topping; spoon over crust.
FREEZE 4 hours. Serve topped with remaining whipped topping.

Pina Colada Freeze
Omit lime zest, juice and mint. Add 1 can (8 oz.) Crushed Pineapple in juice and 1/4 cup toasted Coconut to cream cheese mixture with the whipped topping. Garnish with additional coconut, if desired.

Make Ahead
Dessert can be stored in freezer up to 24 hours before serving.

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