Desparate for Turtle Pi(e) recipe

[Beth Y]

I am having my book club over tomorrow (tuesday) and we are discussing Life of Pi. For those not familiar, it is about a Indian boy being stranded on a lifeboat with a Benal tiger. I always do themed food, so, since he survived on fish, turtle and dry biscuits, I was going to get some smoked trout dip, some digestive biscuits and, then, for dessert, do a Turtle "Pi". But, despite searching, have not found one. Anyone have one that is "tried and true" (there is no experimenting with book club!). If not, how about another tried and true turtle dessert? Thanks in advance.

[sneezles]

There were acouple of recipes from CL last year that had "turtle" in them:

Warm Chocolate Bread Pudding with Turtle Topping

This easy bread pudding is flavored with cocoa, drizzled with caramel and melted chocolate, and sprinkled with pecans.


Ingredients
2 1/2 cups 2% reduced-fat milk
2/3 cup sugar
1/4 cup unsweetened cocoa (such as Hershey's)
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 large egg white
5 cups (1-inch) cubed day-old French bread
Cooking spray
1/4 cup caramel sundae syrup (such as Hershey's)
1/4 cup chopped pecans
1/4 cup milk chocolate chips (such as Hershey's)


Directions
Preheat oven to 350°.
Combine first 6 ingredients in a large bowl, stirring with a whisk. Add bread, pressing down with a spatula to soak. Spoon bread mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 50 minutes. Drizzle with caramel syrup, and sprinkle with nuts. Bake an additional 5 minutes or until caramel syrup is bubbly.
Place chocolate chips in a small glass bowl or heavy-duty zip-top bag; microwave at high for 30 seconds or until melted. Drizzle over the bread pudding. Serve warm.


Preparation Time: 14 minutes
Cooking Time: 56 minutes
Servings/Serving Size: Yield: 6 servings.

Nutrition Facts (per Serving):
403 calories; 61.8 g carbohydrates; 116 mg cholesterol; 12.4 g fat; 318 mg sodium; 12.7 g protein; 206 mg calcium; 2.2 mg iron; 3.2 g fiber



Double-Caramel Turtle Cake

Caramel frosting tops this chocolate layer cake, and the frosting is topped with a layer of caramel and then sprinkled with chopped toasted pecans.


Ingredients
Cake:

Cooking spray

1 tablespoon all-purpose flour

1 1/2 cups boiling water

3/4 cup unsweetened cocoa

1 1/2 cups granulated sugar

6 tablespoons butter, softened

1 teaspoon vanilla extract

2 large eggs

1 2/3 cups all-purpose flour (7 1/2 ounces)

1 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

Frosting:

2 tablespoons butter

1/4 cup packed dark brown sugar

2 to 3 tablespoons fat-free milk

2 teaspoons vanilla extract

2 cups sifted powdered sugar

Topping:

2/3 cup fat-free caramel apple dip (such as T. Marzetti's)

1/4 cup finely chopped pecans, toasted



Directions
Preheat oven to 350°.


To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.


Combine boiling water and cocoa, stirring well with a whisk. Cool completely.


Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.


Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.


To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.


Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.


Preparation Time: 41 minutes
Cooking Time: 32 minutes
Servings/Serving Size: Yield: 16 servings.

Nutrition Facts (per Serving):
309 calories; 56.7 g carbohydrates; 42 mg cholesterol; 8.4 g fat; 249 mg sodium; 3.7 g protein; 0 mg calcium; 1.5 mg iron; 1.9 g fiber

[semmens]

and it's hard to ever go wrong with the Cake Doctor!


* Exported from MasterCook *

Turtle Cake

Recipe By :Anne Byrn
Serving Size : 20 Preparation Time :0:10
Categories : Cake Doctor Cakes
Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable oil spray
1 package (14 oz) caramels
1 can (5 oz) evaporated milk
1 package German chocolate cake mix -- with pudding
1 1/4 cups water
3/4 cup butter -- melted
2 large eggs
12 ounces semisweet chocolate chips
2 cups chopped pecans

Place a rack in the center of the oven and preheat to 350. Lightly mist a 13 x 9 inch pan with Pam. Set aside.

Place the caramels and evaporated milk in a small saucepan over low heat. Stir and cook until the caramels melt, 4 to 5 minutes. Cover to keep warm and set the pan aside.

Place the cake mix, water, melted butter, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Pour half of the batter into the prepared pan, smoothing it out with a rubber spatula. Place the pan in the oven.

Bake the cake until it begins to puff around the edges but the center is still soft, 13 to 15 minutes. Remove the pan from the oven, but leave the oven on.

Pour the caramel mixture over the cake and spread it out to the edges of the pan with a rubber spatula. Sprinkle the top with 1 cup of the chocolate chips and 1 cup of the pecans. Pour the remaining cake batter evenly over the top and carefully spread it out to the edges of the pan with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan. 35 to 40 minutes more. Remove the pan from the oven, but leave the oven on. Place the pan on a wire rack to cool while you prepare the toppings.

Place the remaining 1 cup pecans in a pie plate and toast them in the oven for 3 to 4 minutes. Remove them from the oven.

Melt the remaining 1 cup chocolate chips in a small saucepan over low heat (or in a microwave oven) until melted and smooth. Spread the melted chocolate over the cake with a rubber spatula, then sprinkle the toasted pecans over the chocolate glaze. Allow the cake to cool for 20 minutes more before slicing it.

Store this cake, covered at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months.

Source:
"The Cake Mix Doctor"
Start to Finish Time:
"1:15"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 315 Calories; 23g Fat (61.9% calories from fat); 4g Protein; 28g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 203mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[lotus]

My reply probably comes late, but...

I made the Double-caramel turtle cake this weekend. It was just too sweet for my taste. It was because of the T.Marzetti's dip.
Otherwise the cake came out very well. And the frosting was good too.
The next time I do this, I might look for any other caramel recipes to make by myself.

Just my 2 cents.:)

[funnybone]

I'm probably late, but here is one from CL (not sure what issue)


* Exported from MasterCook *

Turtle Pie

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups chocolate low-fat ice cream
3/4 cup fat-free caramel topping -- divided
1 package reduced-fat graham cracker crust -- (6-ounce)
2/3 cup frozen reduced-calorie whipped topping -- thawed
2 tablespoons chopped pecans -- toasted

1. Place an extra-large bowl in freezer. Remove ice cream from freezer; let stand at room temperature 15 minutes.

2. Spoon ice cream into chilled bowl; stir in 1/4 cup caramel topping. Spoon ice cream mixture into pie crust; cover and freeze at least 2 1/2 hours.

3. Before serving, place pie in refrigerator 10 minutes to soften slightly. Heat 1/2 cup caramel topping according to package directions. Top each serving with 1 tablespoon whipped topping. Sprinkle evenly with pecans, and drizzle with caramel topping. Yield: 10 servings.




Per Serving: Calories 234 (2% from fat); Fat 5.2g (sat 2.1g); Protein 3.0g; Carbohydrate 43.1g; Fiber 0.9g; Cholesterol 4mg; Sodium 205mg
Exchanges: 3 Starch, 1 Fat


Description:
"This dessert is so rich, you'll find it hard to believe it's low in fat—but it is!"


* Exported from MasterCook *

Turtle Pecan Pie

Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Pies


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chocolate cookie crumbs
1/3 cup butter or margarine -- melted
1 1/4 cups semisweet chocolate morsels
1 cup evaporated milk
1 cup miniature marshmallows
1/8 teaspoon salt
1 quart vanilla ice cream -- divided
16 pecan halves -- toasted
Caramel sauce

Stir together chocolate cookie crumbs and butter; press into a deep-dish 9-inch pieplate, and freeze 15 minutes.

Combine chocolate morsels and next 3 ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat, and set aside to cool.

Spread 2 cups ice cream into prepared crust; cover and freeze 30 minutes. Pour half of chocolate mixture over ice cream layer; cover and freeze 30 minutes. Repeat procedure with remaining ice cream and chocolate mixture. Cover and freeze.

Press pecan halves into top of pie. Serve with caramel sauce.

This recipe yields 1 (9-inch) pie.

Comments: Substitute 1 (8-inch) chocolate piecrust for chocolate cookie crumbs and butter.

Source:
"Southern Living Magazine, date unknown"
S(Formatted for MC6):
"06-02-2001 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 pie"

[newcook]

I made the Cake Doctor Turtle cake over the weekend for a casual BBQ. It was really good and rich and moist and sweet. It had a bit of a cake mix taste to it, but almost everyone had seconds, and several people asked for a doggie bag, so it was a real hit.

The only problem I had is that when I melted the caramel in the evaporated milk it stayed completely liquidy (maybe it was still too hot). So when I poured it over the layer, it sort of broke through and was absorbed by the cake. There was no way I could spread it with a spatula. It was still completely delicious.

Thanks for posting the recipe.

Daniele