Now, I don’t usually use cake mixes or Bisquick, but these two desserts were just too good not to pass on to my readers who might like to try them—once in awhile.
(a single serving that kids can make)
Blend together an angel food cake mix and any other kind of cake mix. One must be an angel food mix.
3 tablespoons cake mix
2 tablespoons water
Mix well in a measuring cup. Pour into a lightly greased 6-ounce custard cup. Bake in the microwave for 50-60 seconds. Turn out onto a serving plate. Cool. Can decorate with slices of fresh strawberries around the base of the cupcake. Add whipped cream and a sliced strawberry on top. Makes one serving.
You can be creative with fruit toppings such as canned fruit pie fillings or make your own. Drizzle chocolate sauce over cupcake and add chopped nuts. The texture is like sponge cake.
Blender Coconut Pie
This dessert was given to my family from a friend next door when I was recuperating from surgery for a new knee, and it was so good I had to ask for the recipe.
2 cups milk
1/2 teaspoon vanilla
1/2 cup Bisquick
1/2 stick butter or margarine
4 eggs, 3/4 cup sugar and
1 cup coconut (try unsweetened)
Blend all ingredients in blender at low speed. Pour into a deep 9-inch greased and floured pie dish. Bake in a 350-degree oven for 45-50 minutes. Cool and refrigerate at least two hours. Overnight is good.
1 cup low fat ricotta cheese
3/4 cup light cream cheese
1 tablespoon rum
1/4 cup sugar
1 1/2 cups strong brewed coffee
1 tablespoon Kahlua coffee liqueur
16 ladyfingers and
2 tablespoons cocoa
Blend with a mixer the ricotta, cream cheese, rum and sugar until smooth. Combine coffee and Kahlua in a shallow bowl. Dip half of each ladyfinger into the mix and lay on the bottom of an 8×8- or 9×9-inch serving dish. Be careful not to soak ladyfingers. Spread half of the cream cheese mix on top and repeat another layer of ladyfingers and cream cheese. Cover with plastic wrap and place in refridgerator for 6 hours or overnight. When ready to serve, sprinkle cocoa on top and cut into squares. Makes 8 servings with 210 calories each.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.