Featured Cookbook

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1. Pecan Caramel Cheesecake

2. Frozen English Toffee Cake

3. Peanut Butter Mini Mud Pies

4. Cherry Lollipops

5. Mini Pumpkin Spice Cakes with Orange Glaze

6. Meringue Clouds

7. Halloween Pumpkin Cake

8. Candy Cane Twists

9. Basic Cut Out and Cookie Press Dough (using sugar cookie mix)

Book Description

This second edition cookbook showcases an inspiring new look, featuring:• Friendlier page size• New design• All-new bonus chapter• Additional, never-before-published recipes• 32 more pages than the original editionRecipes for every palate and mood-the Semi-Homemade way creates an inspiring pairing of fresh ingredients and packaged foods.

... (more)

Semi-Homemade Desserts

Authors: Sandra Lee

Date: September 2005

ISBN: 0696226847

Publisher: Meredith Books

Paperback

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Special Equipment:
6-inch bamboo skewer
Pastry bag
Large plain tip

• 2 purchased (10 to 12 ounces each) angel food cakes

• Red and yellow food coloring

• 2 containers (16 ounces each) vanilla frosting, Betty Crocker Rich & Creamy®

• 16 chocolate sandwich cookies, Oreo®

• 14 large marshmallows, Kraft Jet-Puffed®

• 1 container (8 ounces) frozen whipped topping, thawed, Cool Whip®

• 1 small chocolate log candy, cut in half, Tootsie Roll®

1. Place 1 cake, narrow end down, on serving platter. Stir food coloring, 1 drop at a time, into frosting in large bowl until desired color orange is achieved. Spread thin layer of frosting over top of cake.

2. Place second cake, narrow end up, on top of first cake to form pumpkin shape. Spread remaining frosting evenly over top and sides of cakes to coat completely.

3. Break cookies apart; scrape off filling. Enclose cookies in resealable plastic bag. Using rolling pin, crush cookies into fine crumbs. Sprinkle chocolate cookie crumbs on top of cake and around base of cake.

4. Skewer marshmallows on top of each other on wooden skewer. Place marshmallow skewer in hole in center of cake.

5. Spoon whipped topping into pastry bag fitted with plain tip. Pipe whipped topping over marshmallow stack to resemble ghost. Cut one half of chocolate log candy into two smaller spices and shape into scary shapes for eyes. Shape second half of chocolate log into scary shape for mouth. Place eyes and mouth on ghost.

More From This Book:

1. Pecan Caramel Cheesecake

2. Frozen English Toffee Cake

3. Peanut Butter Mini Mud Pies

4. Cherry Lollipops

5. Mini Pumpkin Spice Cakes with Orange Glaze

6. Meringue Clouds

7. Halloween Pumpkin Cake

8. Candy Cane Twists

9. Basic Cut Out and Cookie Press Dough (using sugar cookie mix)

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