THE ELECTRIC KITCHEN
These cool desserts would be easy sweets for your sweetie
Valentine's Day is tomorrow and if you're in need of an easy treat to help celebrate, we've gathered a few easy, guaranteed-to-steal-your-heart recipes. The two ice cream recipes will take a little bit of planning, as you have to allow some time for freezing. But that's probably the only hard part. The time will be well worth it.
Easy Chocolate Cheesecake
1 package (18.5 ounces) devil's food cake mix
4 eggs
1 tablespoon vegetable oil
2 8-pound packages cream cheese, softened
1/2 cup sugar
1 cup milk
1 teaspoon vanilla
Preheat oven to 375 degrees. Grease a 13-by-9-inch pan.
Reserve 1 cup cake mix; set aside for filling. Mix together remaining cake mix, 1 egg and oil. Press into prepared pan.
Cream cream cheese and sugar. Add remaining 3 eggs and 1 cup reserved cake mix; beat 1 minute at medium speed. Gradually add milk and vanilla; beat until smooth. Pour over crust. Bake 55 to 65 minutes. Serves 20.
Approximate nutritional analysis, per serving: 250 calories, 14 g total fat, 7 g saturated fat, 75 mg cholesterol, 300 mg sodium, 25 g carbohydrate, no fiber, 17 g sugar, 5 g protein.
Jordan and Jensen's Yummy Mud Pie
» Crust:
32 Oreo cookies (remove the cream filling and crush the cookies)
1/2 cup plus 2 tablespoons butter, softened
» First layer:
1/2 gallon coffee ice cream, softened
1 cup milk, warmed
1 teaspoon instant coffee
1 teaspoon sugar
1 box (4-serving size) vanilla instant pudding
» Second layer:
1/2 gallon chocolate ice cream
1 cup milk, warmed
1 box (4 serving-size) chocolate instant pudding
» Toppings:
1 8-ounce container frozen whipped topping, thawed
Chopped nuts
To make crust: Preheat oven to 350 degrees. Combine cookies and butter and press into a 13-by-9-inch pan. Bake 10 minutes; cool.
Combine ingredients for first layer and blend to consistency of milkshake. Pour over cooled crust. Freeze 4 hours.
Combine ingredients for second layer: pour over frozen coffee layer. Freeze 4 hours, or until hardened.
Top with whipped topping and nuts. Serves 20.
Approximate nutritional analysis, per serving (not including nuts): 550 calories, 33g total fat, 20 g saturated fat, 130 mg cholesterol, 330 mg sodium, 56 g carbohydrate, 1 g fiber, 46 g sugar, 8 g protein.
'Unbaked' Baked Alaska
» Brownie layer:
1/2 cup unsalted butter
2 1-ounce squares unsweetened baking chocolate
15 tablespoons sugar (1 cup minus 1 tablespoon)
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/2 cup toasted chopped pecans
» Filling:
1 pint vanilla ice cream
1/2 cup raspberry sherbet
1 pint chocolate ice cream
2 cups whipped cream
Preheat oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan.
In a heavy saucepan over low heat, melt butter and chocolate; remove from heat.
Stir in sugar, eggs and vanilla; mix well. Stir in flour and pecans. Spread in prepared pan. Bake 25 minutes; cool.
To make filling: Mix together a portion of vanilla ice cream with raspberry sherbet, adding more ice cream for more creamy taste, less for more tart taste. Spread on top of brownie layer; freeze 30 minutes.
Spread remaining vanilla ice cream over brownie layer; freeze 30 minutes.
Spread chocolate ice cream on top of vanilla layer; freeze 30 minutes.
Spread whipped cream on top. Serves 9.
Approximate nutritional analysis, per serving: 530 calories, 37 g total fat, 20 g saturated fat, 135 mg cholesterol, 80 mg sodium, 49 g carbohydrate, 2 g fiber, 38 g sugar, 6 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at
www.heco.com.