I need a good fast recipe for any kinda of dessert for tonight can any on help?!


Question: Dump Cake

1 (20 ounces) can crushed pineapple, undrained
1 (21 ounces) can prepared more fruit cherry pie filling
1 (18.25 ounces) box yellow cake mix
2 sticks of butter or margarine, each cut into 12 slices
1/4 cup chopped nuts (your choice - optional)

Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.

Dump undrained pineapple baking dish or pan and spread it out evenly.

Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.

Sprinkle the cake mix evenly over the cherry and pineapple layers.

Cut butter into slices with a butter knife and place slices evenly over cake mix.

Sprinkle nuts on top if you're using them.

Bake for one hour. Use heavy oven mitts to remove the dump cake from oven or let your older helper do it.

To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.


Answers: Dump Cake

1 (20 ounces) can crushed pineapple, undrained
1 (21 ounces) can prepared more fruit cherry pie filling
1 (18.25 ounces) box yellow cake mix
2 sticks of butter or margarine, each cut into 12 slices
1/4 cup chopped nuts (your choice - optional)

Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.

Dump undrained pineapple baking dish or pan and spread it out evenly.

Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.

Sprinkle the cake mix evenly over the cherry and pineapple layers.

Cut butter into slices with a butter knife and place slices evenly over cake mix.

Sprinkle nuts on top if you're using them.

Bake for one hour. Use heavy oven mitts to remove the dump cake from oven or let your older helper do it.

To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.

Crazy Cake

We call this recipe Chocolate Crazy Cake. It's super easy, yummy, and very moist; and for the frosting you can go with store bought or make the glaze.

If you bake it as a cake, you have to serve it from the pan you bake in. It won't flip out to put on a platter. The last few times I've made it, I made it as cupcakes. Nicer to present and serve and kind of fun.

Cake:
1 1/2 c flour
1 c sugar
3T cocoa
1 t salt
1 t baking soda
1 T vinegar
6 T vegetable oil
1 t vanilla
1 c cold water

Preheat oven to 350.

Combine all dry ingredients in a bowl. (You can do it directly in the cake pan but I find it's messy to stir). Add wet ingredients and mix to combine.

For cake, put in an UNGREASED pan. (I use 9x13) For cupcakes, fill liners 3/4. Bake about 25 minutes or until toothpick test is clean. For cupcakes test them after 15 minutes.

Let cool completely before icing. Use any frosting you like, the original glaze recipe follows. For a 9x13 cake I double the recipe.

Icing:
1 1/2 c powdered sugar
2 T cocoa
1/4 t salt
2 T butter
2 T hot strong coffee

Put butter in bowl first and pour coffee over to help it melt. Combine all ingredients and whisk together. Then spread on cake.
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If you can find good strawberries you can also slice them, put in a bowl of sugar and a bit of water. Do this a few hours ahead. Then serve over pound cake with a bit of cool whip.

You can also serve strawberries whole with sour cream and brown sugar. Dip first in the cream, then brown sugar. Sounds weird I know, but it's quite good.
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My last one is semi-homemade. Get some good quality vanilla or chocolate ice cream. Cut wonton skins into narrow strips and quick fry in oil till golden. When they come out of the pan, drain on paper towels and dust with powdered sugar and cinnamon. Put a few on top of the ice cream.

This is easy.
Blueberry Cobbler

Ingredients

Two 12-ounce packages frozen blueberries
1/3 cup plus 4 tablespoons granulated sugar
1 1/2 cups plus 2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
2/3 cup whole milk
1/2 teaspoon pure vanilla extract





1. Preheat the oven to 375°F. Butter an 8-by-8-by-2-inch baking dish.
2. Mix the blueberries with 1/3 cup of the sugar and 2 tablespoons of the flour. Spoon into the baking dish.
3. In a large bowl, whisk together the remaining 11/2 cups of flour and 3 tablespoons of sugar with the baking powder and salt. Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal. Add the milk and vanilla and stir with a fork to form a wet, sticky dough. Drop rounded teaspoons of the dough over the top of the blueberries to cover them. Sprinkle the remaining 1 tablespoon of sugar on top of the cobbler and place the baking dish on the middle rack of the oven. (Place aluminum foil on the rack directly below the cobbler to catch any juices that might spill over.) Bake for 45 minutes, or until the top is golden-brown and the fruit filling is bubbling up through the crust.
4. Let the cobbler cool for at least 20 minutes. Serve warm or at room temperature.

Fudge, Nut and Fluff Apple Dessert Pizza Copyright 2007, Robert Irvine, All rights reserved
Show: Dinner: Impossible
Episode: Camp Cookoff: Robert vs. Guy





Dough:
1 tablespoon salt
1 tablespoon sugar
1 (1/4-ounce) packet fresh fast-acting yeast
1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy
thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated)
3 cups all purpose flour, plus some extra for the dough board
2 tablespoons cornmeal, for the pizza stone
Topping:
2 tablespoons butter
3 to 4 apples, peeled, cored and sliced, and tossed with a little bit of lemon juice to
prevent oxidation (good choices are Braeburn, Gala, Jonathan, Rome Beauty)
1 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup lemon juice
6 tablespoons caramel ice cream topping
6 tablespoons hazelnut and chocolate paste (recommended: Nutella)
1/2 cup mini-marshmallows
1/4 cup chocolate syrup



Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. ("Proofing" the yeast is testing it for viability. It will develop a foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes. Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to an hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
While the dough is proofing, begin to prepare the topping. Melt the butter over medium heat in a pan with a lid. Add apples and stir gently to coat with the warm butter. Combine cinnamon and sugar and sprinkle over the apples. Stir in the lemon juice. Cover and cook over low to medium heat for about 40 minutes, or until the apples are cooked through and tender.

Preheat oven to 450 degrees F. Stretch the dough out into a 14-inch circle which is thicker around the perimeter. Transfer dough to a pizza stone sprinkled with cornmeal. Top evenly with the cooked apple slices. Since the caramel topping and hazelnut, chocolate sauce are thick and awkward to spread, distribute spoonfuls of them evenly over the surface of the apple slices and the heat from the oven will make them melt onto the surface. Sprinkle with mini-marshmallows and drizzle with chocolate syrup. Bake for 10 to 15 minutes, or until the dough is nicely browned.
http://www.foodnetwork.com/food/recipes/...

You can take a store bought angel food cake, some fresh strawberries, and fat free cool whip, and make a quick, pretty much fat free strawberry short-cake.

Quick. Simple. Non-fat. =)

death by chocolete
1 pkg of instant pudding
cool whip
brownies...can be store bought
layer 1 brownies
layer 2 pudding
layer 3 cool whip

repeat till gone

Banana Split Dessert

1 can (14-ozs) sweetened condensed milk
1 ctn (12-ozs) frozen whipped topping, thawed
1 can (21-ozs) cherry pie filling
3 medium firm bananas, cut into chunks
1 can (8-ozs) crushed pineapple, drained
1/2 cup chopped nuts

In a large bowl, combine the milk and whipped topping until well blended. Fold in pie filling, bananas, pineapple and nuts.


http://www.foodrecipeonline.com/fast-des...

I use that site quite a bit for when I have guests over. (: Good luck!

Banana pudding

1 lg. box vanilla instant pudding, prepare according to package. In large bowl, crush up some vanilla wafers, then put a layer of sliced bananas
then a layer of pudding. repeat. ending with pudding. chill 30 min.

easy.
buy a premade angel food cake, cut it and serve it in slice form.
On the top take cool whip and mix it with a can of well drained pineapple bits.
Spoon on top.
Yummy light and refreshing!

Oh so easy biscotti -takes about25 minutes and has to cook, cool and then cook again, but it is great with coffee or tea.

1/4 cup butter
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
1/2 teaspoon vanilla
1/4 cup unsweetened cocoa powder (if you don't have this you can substitute it for something else like almonds or whatever you would like for a different type of biscotti-keep in mind this recipe is for chocolate biscotti)
1&2/3 cups all purpose flour

Coat a large cookie sheet with non stick cooking spray and heat oven to 375 degrees. Set cookie sheet aside. Beat butter in a large mixing bowl,then add add sugar,baking powder, and baking soda;beat until combined. Beat in eggs and vanilla. Beat in cocoa powder and flour.

Divide dough in half. Shape each roll into an eight inch loaf. Place loafs on sheet and flatten to about 2 inches thickness. Bake in oven for 15-20 minutes until toothpick comes out clean. Remove and let cool for about an hour.Turn off the oven.

Re heat the oven to 325 cut each roll diagonally into slices(about 1/2 inch thick) and place slices- cut side down on cookie sheet. Bake about ten minutes, turn over and bake about ten more or until hard. Let cool and enjoy alone or with your beverage of choice.

If all else fails -- make jell-o. Good luck!

Turn Oreos into crumbs in your food processor. Grind up crisp peppermint candy in your blender. Put vanilla ice cream in individual serving bowls, sprinkle peppermint candy on the ice cream and then cover with the Oreo crumbs.

Rich Peach Cheesecake

Ingredients

8 oz crushed biscuits
4 oz butter
1 tsp cinnamon
1.5 lb cream or cottage cheese
1 tbsp finely grated orange
1 tbsp orange juice
2 eggs beaten
6 oz castor sugar
1.5 lbs sliced peaches

Method

1. Mix the biscuits, melted butter and cinnamon together. Line the bottom and sides of a 7” tin with the mixture. Chill for about 1 hour
2. Meanwhile, beat the cheese, eggs and sugar together. Pour into biscuits crumb base.
3. Put into the oven 150oC or mark 2 and bake for 30 – 40 minutes or until set.
4. Turn off the heat and leave in the oven to cool.
5. Chill overnight
6. Decorate with sliced peaches





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