Whats a good dessert recipe?!
Irish Crème Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.
3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.
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Yellow Cake
12 servings
Prep: 20 minutes
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine
1-3/4 cups sugar
1-1/2 teaspoons vanilla
2 eggs
1-1/4 cups milk
Directions
1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. Combine flour, baking powder, and salt; set aside.
2. In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined. Pour batter into the prepared pan(s).
3. Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 servings.
Yellow Cupcakes: To make cupcakes, grease and lightly flour thirty 2-1/2-inch muffin cups or line with paper baking cups. Prepare cake as directed in Step 2. Fill each cup half full. Bake in preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in center of a cupcake comes out clean. Cool on a wire rack. Makes 30 cupcakes.
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Chocolate Cake
Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
3/4 cup butter
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder; and salt; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
3. Alternately add flour mixture and milk to butter mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter into the prepared pan(s).
4. Bake for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Peel off waxed paper. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
5. Makes 12 to 16 servings
6. Devil's Food Cake: Prepare as above, except omit baking powder and increase baking soda to 1-1/4 teaspoons.
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German Chocolate Cake
12 servings
Prep: 50 minutes
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 4-ounce package sweet baking chocolate
1 cup sugar
3/4 cup shortening
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk or sour milk
1 recipe Coconut-Pecan Frosting (see below)
Directions
1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans; set pans aside. Stir together flour, baking soda, and salt; set aside.
2. In a saucepan combine chocolate and 1/2 cup water. Cook and stir over low heat until melted; cool.
3. Beat sugar and shortening with an electric mixer on medium to high speed until fluffy. Add eggs and vanilla; beat on low speed until combined; Beat on medium speed 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition just until combined. Pour batter into the prepared pans.
4. Bake in a 350 degree F oven for 30 minutes for 9-inch layers, 35 to 40 minutes for 8-inch layers or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly. Spread Coconut-Pecan Frosting over top of layers; stack. Makes 12 servings.
Coconut-Pecan Frosting: In a saucepan slightly beat 1 egg. Stir in one 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Remove from heat; stir in 1-1/3 cups flaked coconut and 1/2 cup chopped pecans. Cover and cool thoroughly.
Answers: This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.
Irish Crème Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.
3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.
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Yellow Cake
12 servings
Prep: 20 minutes
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine
1-3/4 cups sugar
1-1/2 teaspoons vanilla
2 eggs
1-1/4 cups milk
Directions
1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. Combine flour, baking powder, and salt; set aside.
2. In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined. Pour batter into the prepared pan(s).
3. Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 servings.
Yellow Cupcakes: To make cupcakes, grease and lightly flour thirty 2-1/2-inch muffin cups or line with paper baking cups. Prepare cake as directed in Step 2. Fill each cup half full. Bake in preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in center of a cupcake comes out clean. Cool on a wire rack. Makes 30 cupcakes.
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Chocolate Cake
Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
3/4 cup butter
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder; and salt; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
3. Alternately add flour mixture and milk to butter mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter into the prepared pan(s).
4. Bake for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Peel off waxed paper. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
5. Makes 12 to 16 servings
6. Devil's Food Cake: Prepare as above, except omit baking powder and increase baking soda to 1-1/4 teaspoons.
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German Chocolate Cake
12 servings
Prep: 50 minutes
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 4-ounce package sweet baking chocolate
1 cup sugar
3/4 cup shortening
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk or sour milk
1 recipe Coconut-Pecan Frosting (see below)
Directions
1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans; set pans aside. Stir together flour, baking soda, and salt; set aside.
2. In a saucepan combine chocolate and 1/2 cup water. Cook and stir over low heat until melted; cool.
3. Beat sugar and shortening with an electric mixer on medium to high speed until fluffy. Add eggs and vanilla; beat on low speed until combined; Beat on medium speed 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition just until combined. Pour batter into the prepared pans.
4. Bake in a 350 degree F oven for 30 minutes for 9-inch layers, 35 to 40 minutes for 8-inch layers or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly. Spread Coconut-Pecan Frosting over top of layers; stack. Makes 12 servings.
Coconut-Pecan Frosting: In a saucepan slightly beat 1 egg. Stir in one 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Remove from heat; stir in 1-1/3 cups flaked coconut and 1/2 cup chopped pecans. Cover and cool thoroughly.
Rhubarb Pineapple Upside-Down Cake
INGREDIENTS
1 (20 ounce) can crushed pineapple, drained with juice reserved
3 cups chopped rhubarb
1/2 cup white sugar
1/2 cup packed brown sugar
1 (3 ounce) package strawberry flavored gelatin
2 cups miniature marshmallows
1 (18.25 ounce) package white cake mix
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a medium bowl, mix together the pineapple, rhubarb, white sugar, brown sugar, gelatin, and marshmallows. Pour evenly in the bottom of the prepared pan. In the same bowl, prepare the cake mix according to package directions, substituting the reserved pineapple juice for the as much water in the recipe as you can. pour over the fruit, and spread evenly.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Invert the cake onto a serving platter while still warm, or cut into pieces, and turn upside-down when serving
Vanilla Ice cream with crushed meringue and fresh strawberries.
Never tried it, but sounds easy and yum.
Jenny's Christmas Pie:
1 can Eagle Brand Sweetened Condensed Milk
1/3 cup fresh lemon juice
1/2 pint heavy whipping cream
1 tsp vanilla
1 tsp almond extract
1 can Cherry or Raspberry Pie Filling
1 homemade graham cracker crust
Blend milk with lemon juice and stir to thicken. Whip cream with extracts until stiff peaks form. Fold cream into milk mixture and spoon into crust. Top with pie filling and chill for several hours before serving. This pie is light, creamy, great tasting and a real crowd pleaser!
What type would you like? I have tons of desert recipes. Chocolate candy, bars, low fat, fruity....? cookies, cakes, pies?.... Here are a few of my favs:
Four Layer Delight
1 cup flour
1 stick margarine
? cup pecans
1 (8 oz.) cream cheese
1 cup powdered sugar
1 large Cool Whip
2 packages instant chocolate pudding mix
3 cups milk
1st Layer: Melt margarine, mix with flour and pecans. Spread in bottom of 9”X13” pan. Bake 350* for 15-20 minutes. Cool.
2nd Layer: Mix cream cheese, powdered sugar, and 1 cup Cool Whip. Spread on crust.
3rd Layer: Mix pudding mix with milk. Pour over 2nd layer.
4th Layer: Top with remaining Cool Whip. Refrigerate.
No-Bake Cookies
1 ? cups sugar
? cup milk
1 stick margarine
4 Tablespoons cocoa
2 ? cups quick oats
1 tsp. Vanilla
Mix sugar, milk, margarine, and cocoa in saucepan. Bring to boil, and boil for 1-2 minutes. Remove from heat. Mix in remaining ingredients. Drop spoonfuls on wax paper to cool.
1 can table cream
1 can condensed sweetened milk
7 green limes
a pack of cookies u can buy at sedanos called DUCALES oe u can use ritz
mix the lemon juice u got from the 7 lemons should be 1 1/2 cups and mix with table cream and condensed milk....line cookies on a pan and cover whith the cream put more cookies more cream and so on with the remainig cream ,the last one should be covered completely and grate the skin of the limes and sprinkle it on top for garnish!
then put it in the fridge for 2 hours before u eat it and cover with seran wrap not too tight.
SOUR CREAM LEMON PIE is really yummy! I used fat-free sour cream because we didn't have real sour cream, and you couldn't even tell the difference.
http://allrecipes.com/Recipe/Sour-Cream-...
HARVEST APPLE PIE is really good too. Kind of like a cross between apple pie and cheesecake.
Ingredients:
FIRST LAYER:
? cup butter
1/3 cup sugar
1 tsp. vanilla
1 cup flour
SECOND LAYER:
1 cup cream cheese
1 tsp. instant coffee
1 egg
1/3 cup sugar
THIRD LAYER:
1/3 cup sugar
? tsp. cinnamon
4 cups apples, peeled and sliced
? cup slivered almonds
Directions:
In a bowl, mix first amount of butter until fluffy; add first amount of sugar and vanilla and beat well. Mix in the flour; spread mixture evenly over the bottom of a 10” pie plate, pressing down slightly. Beat the cream cheese until fluffy; add the coffee and second amount of sugar and mix well; add the egg and beat until everything is well mixed. Spread this mixture over the first layer. In a bowl mix the sugar and cinnamon; add the apples and toss to coat evenly. Place the apples on top of the cream cheese mixture in a pinwheel design. Sprinkle any remaining sugar on top. Bake at 425°for 15 minutes. Sprinkle with almonds; lower temperature to 375 and bake for another 30-40 minutes. Cool at least 3 hours before serving.
Yield:8 servings
Nutrition Information:
Per 1/8 slice
Calories:461 Protein:6g
Fat:27g Fiber:2g
Carbohydrates:51g Sodium:265mg
Variation:
For a lighter pie, use low fat cream cheese and use Splenda instead of the first two measurements of sugar; use only two tablespoons of almonds.(323 calories per slice)
MINT COOKIE BITES are sooooo good and really easy.
1 roll of Pillsbury cookie dough
36 small mint cups
Set the oven to 350. Cut 1/3 of the roll into thirds, then quarters. Place each piece of dough into a small muffin tin . Bake for 9 minutes. Take out and push the mint cups into the middle of each cookie. Put back in oven for 2 minutes. Remove from oven and run knife around each cookie. Let cool before removing from tin.
My mom's made LEMON BARSfrom cake mix that are really good and easy. The link below is really similar, except hers had no pudding mix.
http://allrecipes.com/Recipe/Easy-Lemon-...
I love this crepe recipe on this site you can find it under recipes or watch the video of how to make the crepe! Just type dessert into the search bar and look for french crepe :] , also a whole bunch of dessert videos will also pop up so you can choose which dessert is your favorite. The site is a Free video recipe site so it comes in real handy when I want to learn how to make a new recipe. I attached the homepage and direct dessert link for you. Have fun eating all your desserts!
cut the core out of strawberries and fill it with chocolate. put it in the oven until the chocolate melts
Chocolate Eclair Dessert
2 packages instant vanilla pudding
3 cups milk
8 ounces non-dairy whipped topping
1 (16 ounce) box graham crackers (you will have some leftovers)
1 (15 ounce) container chocolate frosting
Mix together vanilla pudding mix and milk.
Fold in whipped topping.
Line 9 x 13 pan with one layer of graham crackers.
Put half of the pudding mixture over the graham crackers.
Place a second layer of graham crackers over the pudding mixture.
Put the remaining pudding mixture over the graham crackers.
Place a third layer of graham crackers over the pudding mixture.
Heat the tub of frosting in the microwave for 30 seconds to soften.
Spread frosting on the top of the last layer of graham crackers.
Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.
Cut in squares.