What is a good dessert to make when my Mother-in Law comes over for dinner tomorrow?!
Answers: I am making baked ham with a honey mustard glaze.I am looking for a baked dessert idea.I am an experienced baker but I want to knock her socks off.She is from England so maybe something from there.Not rice pudding because that is what she always serves us when we go there.
chocolate molten lava cakes:
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
roach a la creme cake.
Lemon Honey Pie.
500g (1lb) Sugar.
125g (4 oz) Butter.
4 Eggs.
Zest and Juice of 4 Lemons.
Grate the yellow parts of the lemons (avoid the white pith as it is bitter), strain the juice, beat the eggs a little.
Put all the ingredients into a double saucepan or put in a basin and stand in hot water.
Cook slowly until thick and smooth.
Cool.
Pour into pastry shell.
Pour some into sterilised jars whilst hot and cover when cold and use as a spread on your bread.
How about an English Trifle?
2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
1/4 cup white sugar
1 pint fresh blueberries
2 bananas
1/4 cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
1/4 cup blanched slivered almonds
12 maraschino cherries
Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.
maybe a banana split or a blueberry pie with wip cream or sometype of pie with wip cream
maybe some cookies,cake,or check some websites..suck as www.goodcookingideas.com
She'd probably appreciate a truly "American" dessert; she can get English desserts any old day!
CHOCOLATE PRALINE LAYER CAKE
? 1/2 cup butter
? 1/4 cup whipping cream
? 1 cup brown sugar
? 3/4 cup chopped pecans
? 1 pkg. Devil’s food cake mix
?1 1/4 cup water
? 1/3 cup oil
? 3 eggs
? 1 3/4 cup whipping cream
? 1/4 cup powdered sugar
? 1/4 tsp vanilla
? toasted pecans, choc curls for garnish
Combine butter, whipping cream and brown sugar. Cook over low hear until butter is melted, stirring, Pour into 2 8-9 in round pans. Sprinkle with chopped nuts. In bowl, beat cake mix, water, oil and eggs at low speed until moistened, then beat at high speed for two min. Spoon over pecan mixture.
BAKE 325oF for 35-40 min. Cool 5 min. Remove, cool completely.
TOPPING: Beat cream to soft peaks. Blend in powdered sugar and vanilla. Beat until stiff peaks form.
ASSEMBLE: Place on plate praline side up. Spread 1/2 topping. Repeat with 2 cake. Garnish with whole pecans and chocolate curls.
--1988 Pillsbury Bake-Off Winner
--------------------------------------
Italian Cream Cake
1 (18.25-oz) box white cake mix
1 stick butter, softened
1? cups buttermilk
3 egg whites
1 Tbsp. vanilla extract
1/4 tsp almond extract
1 (8-ounce) can crushed pineapple, drained
? cup sweetened flake coconut
2 cups chopped pecans, divided
2 (16-oz) cans cream cheese frosting
Preheat oven to 350oF.
Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake for 31-36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely.
In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with ? cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve.
--Sandra Lee, Semi-Homemade
--------------------------------------...
Buttermilk Pie
? 3 eggs
? ? cup butter, softened
? 1 ? cups white sugar
? 3 T. all-purpose flour
? 1 cup buttermilk
? 2 t. van. Extract
? 1 deep dish pie shell
Preheat oven to 350o. Beat eggs until frothy; add butter, sugar, and flour. Beat until smooth. Stir in buttermilk and vanilla. Pour into pie shell. Bake about 60 min. Check and cover with a foil tent when the top gets brown at about 35 min. Serve with a dollop of cool whip on top.
--Southern Living website
-------------------------------------
Deep-Dish Apple Pie
4 lb. Granny Smith apples, peeled, quartered, cored
1 lemon, zested
1 orange, zested
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. freshly squeezed orange juice
1/2 cup sugar, plus 1 tsp. to sprinkle on top
1/4 cup all-purpose flour
1 tsp. kosher salt
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground allspice
Doulbe pie crust
1 egg beaten with 1 Tbsp. water, for egg wash
Preheat the oven to 400o F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
--Ina Garten
Try peanut butter cheescake also called peanut butter pie or you could make strawberry shortcake, black forest cake, grasshopper pie,
why no try and make her something very american something like mile high apple pie and a scoop od haagen daz french vanilla ! i think she would love it !
what about desset souffle............choc, rasp, grand mariner
Orange sherbet with chocolate sauce!
Me, how about Pine apple upside down cake? And let me know what time you want me there, and what to bring?:)
This recipe may not be from England but I'm sure she will like it. The dessert is nice and light and should hit the spot after your meal. It has a custardy center. This recipe makes four small servings - perfect for a Tea Party.
STRAWBERRY KROPSUA
4 strawberies - sliced 3/4 of the way through and fanned out
1 egg
1 1/4 T sugar
2/3 c milk
1/3 tsp vanilla
1/3 c flour
1/3 tsp oil
1/3 T powdered sugar
Heat oven to 425o and place a 7" cast iron skillet in the oven for 10 minutes while making the batter. Beat egg adn 1 1/4 T sugar in bowl with mixer. Then add milk and vanilla and continue to beat. Add flour and incorporate with wire whisk. Take skillet out of the oven, brush pan with oil and pour batter in the pan. Bake in the oven 20 minutes until fluffy and golden on the edges. Remove from the oven and let sit 10 minutes. Slice into 4 slices and sprinkle with powdered sugar. Lay one fanned-out strawberry on top of each serving.
The center will be like custard. Very simple to make and ladies love it.
strawberry short cake
cake
hot fudge
a pie
cyanide doughnuts
lol
unless that is, you like your mother-in-law
(bad flowers in the attic joke,,,sorry)
I think a good pecan pie would be perfect! Let her try a good ol' fashioned American dessert instead of an English treat she can get anytime. Another good American recipe is for strawberry-rhubarb pie. Yum!
Make a fruit cobbler, blackberry or peach. It is not only American, but from the south, so, it is soul food!!
i'd suggest Bread and butter Pudding, or Summer Pudding. They're very traditional English puds and are loved by loads. You could go with the apple pie suggested above, but with ice - cream, amercican style, kinda best of both, as we usually have it with cream here. But i mostly suggest the bread and butter pudding. Its custardy like rice pudding, so you know she'll like it.
http://en.wikipedia.org/wiki/Category:Br...
7 Slices Bread
Soft Butter
1lt (1? pints) Milk
110g (4oz) Sugar
110g (4oz) Raisins and Sultanas
3 eggs, slightly beaten
1 tsp Vanilla
? tsp Cinnamon
? tsp Salt
Pre-heat oven to 170°C: 325°F: Gas 3.
Butter a large ovenproof baking dish.
Spread the butter generously on one side of each slice of bread.
Line bottom and sides of the dish with buttered bread.
Mix the milk, eggs, sugar, raisins and sultanas, vanilla, cinnamon and salt pour over bread.
Place a few extra pieces of buttered bread on top, press down to submerge.
Allow to stand for at least 30 minutes.
Cover, place in a bain-marie and bake for 30 minutes.
Remove the lid and cook for a further 30 minutes until top becomes a deep-golden
http://www.bbc.co.uk/food/get_cooking/re...
Try something decadent like cheesecake - knock her socks off.
These are some of my favorite cheesecake recipes:
Cheesecake
12 slices
Prep: 30 minutes
Chill: 4 hours
Bake: 35 minutes
Cool: 2 hours
Stand: 2 hours
Ingredients
1-1/2 cups finely crushed graham crackers
1/3 cup sugar
1/3 cup butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 eggs, lightly beaten
Directions
1. Preheat oven to 375F. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour.
3. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.
4. Mint and Chip Cheesecake: Prepare as directed above, except substitute chocolate-flavor graham crackers for the regular graham crackers in the crust. For the filling, add 1/4 teaspoon mint flavoring with the vanilla and substitute 1/4 cup green creme de menthe liqueur for the milk. After stirring in the eggs, stir in 1 cup miniature semisweet chocolate pieces. Bake and cool as directed. Cover and chill for at least 4 hours before serving. If desired, just before serving, drizzle slices with purchased fudge sauce.
5. Honey-Nut Cheesecake: Before serving, top chilled cheesecake with 1/2 cup toasted sliced almonds and if desired, 1/2 cup fresh raspberries. Drizzle with 1/4 cup honey. Slice and serve cheesecake as directed.
6. Turtle Cheesecake: Before serving, drizzle individual slices with 1/2 to 1 tablespoon each of purchased caramel ice cream topping and chocolate-flavored syrup. Sprinkle each slice with about 1 tablespoon chopped dry-roasted peanuts.
7. Chocolate Bar Cheesecake: Before serving, top chilled cheesecake with 1 cup of one or more flavors of chopped chocolate candy bars, such as chocolate-covered peanut butter cups, chocolate-covered English toffee, chocolate-covered nougat bars, milk chocolate, and/or dark chocolate. If desired, drizzle each slice with purchased butterscotch, caramel, mocha chocolate, or chocolate fudge sauce.
8. Fruit-topped Cheesecake: In a 1--quart saucepan heat 1/3 cup of Orange marmalade or desired flavor fruit preserves just until spoonable. Top cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries, or sliced strawberries or peaches; drizzle with heated preserves.
**************************************...
Chocolate-Irish Cream Cheesecake
Prep: 45 minutes
Chill: 6 to 24 hours
Bake: 50 minutes
Cool: 15 minutes + 30 minutes + 1 hour
Stand: 15 minutes + 30 minutes + 1 hour
Ingredients
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
Directions
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
**************************************...
Pomegranate Cheesecake
Prep: 50 minutes
Chill: 4 hours
Bake: 1 hour and 25 minutes
Cool: 2 hours
Stand: 2 hours
Ingredients
1/2 cup butter, softened
1/4 cup packed brown sugar
4 eggs
1-1/4 cups plus 1/4 cup all-purpose flour
4 8-oz. pkg. cream cheese, softened
1-1/4 cups plus 1/4 cup granulated sugar
1 Tbsp. plus 1 tsp. vanilla
1 16-ounce carton dairy sour cream
1 tsp. finely shredded lemon peel
1-1/2 cups pomegranate seeds
Directions
1. Preheat oven to 350 degrees F. In a mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg; beat well. Beat in 1-1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.
2. Spread unrefrigerated dough half on bottom of ungreased 10-inch springform pan with sides removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1-3?4 inches, using a thin metal spatula to spread dough.
3. Reduce oven temperature to 325 degrees F. For filling, in an extra-large mixing bowl beat cream cheese and 1-1/4 cups granulated sugar until fluffy. Beat in the remaining flour on low speed until smooth. Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.
4. Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven.
5. Stir together remaining sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.
6. Remove cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining 3/4 cup pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.
7. For sauce, in a medium saucepan bring 1-16-ounce bottle pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (10 to 12 minutes). Stir together 1/4 cup brown sugar and 1 tablespoon cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.
Test Kitchen Tip: Spoon sour cream mixture on the puffed edges, then carefully spread toward the center.
Cheesecake
1 Package cream cheese
1/2 container cool whip
1 tsp. vanilla extract
1/3 cup sugar
1 graham cracker pie plate
with electric mixer beat cream cheese till soft, add all other ingredients and mix well, add to pie plate and chill. top with fruit you like.
THIS IS SOOOOOOOOOOO YUMMY
Classic Banana Split Cake
Just like an old-fashioned ice-cream parlor treat, this cake will bring back memories.
Cake
3 cups Gold Medal? all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup shortening
1 3/4 cups sugar
3 eggs
1 teaspoon vanilla
2 cups buttermilk
1/4 cup strawberry topping
Red food color
1/4 cup pineapple topping
Yellow food color
2 tablespoons unsweetened baking cocoa
2 tablespoons hot water
Filling and Frosting
1 container (16 oz) frozen whipped topping, thawed
1 box (4-serving size) banana cream instant pudding and pie filling mix
3 to 4 medium bananas, thinly sliced
Chocolate topping, if desired
1. Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.
2. In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
3. Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.
4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
5. In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator.
Peanut butter striped delight from Kraft Food and Family mag.
35 oreo cookies
6 tbsp melted butter
1 pkg cream cheese-softened
1/4 cup sugar
3 cups plus 2 tbsp cold milk divided
1-8oz tub whippped cream thawed
2- 4 serving size vanilla instant pudding mix
1/3 cup peanut butter
Crush oreos in food processor, add butter. Refridgerate for at least 10 min.
Meanwhile beat the cream cheese, sugar, and 2 tbsp of the milk. Pour over crust evenly.
In a seperate bowl combine the remaining 3 cups of milk with both pkgs of pudding mix, add the peanut butter.
Spread on top of the cream cheese mix.
Top with remaining whipped topping.
Refridgerate at least 4 hours before serving.
go to kraftfoods.com for more ideas.