Favorite Dessert Recipe?!
Hello, I am spending the weekend at my boyfriends parents house and i wanted to make a desert for them (Serving of 6 to 8 people) I have full access to their kitchen, so it is fine too cook at their home!.
His Grandmother will be there too, and she is a "Home Cooked Meal" woman, a very good one at that!. (also she is opinionated woman, so if its not great, she'll tell me o!.0)
HELP!. What is your favorite Desert!? Recipes would be GREATLY appreciated!.
PLEASE HELP ME hahhahaWww@FoodAQ@Com
His Grandmother will be there too, and she is a "Home Cooked Meal" woman, a very good one at that!. (also she is opinionated woman, so if its not great, she'll tell me o!.0)
HELP!. What is your favorite Desert!? Recipes would be GREATLY appreciated!.
PLEASE HELP ME hahhahaWww@FoodAQ@Com
Answers:
Chocolate-Raspberry Truffle Cheesecake
2 1/2 c!. chocolate wafer crumbs
1/3 c!. butter, melted
1/2 cup sugar
8 oz!. pkg!. semisweet chocolate squares, cut into 1/2" cubes
1/4 c!. hot strong coffee
3 (8 oz) pkg!. cream cheese, cut into 1" cubes
8 oz!. carton sour cream
1 c!. sugar, divided
2 eggs
2 T!. whipping cream
1 tsp!. vanilla extract
1/4 cup Chambord or other raspberry-flavored liqueur
Garnish:
Whipped cream
Fresh mint sprigs
Raspberry Sauce:
10 oz!. pkg!. frozen raspberries, thawed
2 tsp!. cornstarch
Cheesecake: Combine wafer crumbs, butter, and 1/2 c!. sugar; blend well!. Press on bottom and 1 1/2" up sides of a 9" springform pan!. Set aside!.
Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground!. With food processor running, pour hot coffee through food chute!. Process until chocolate is melted and smooth!. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl!. Pour mixture into prepared crust, and bake at 350F for 55 minutes!. (Center will still be soft!.) Let cheesecake cool to room temperature on a wire rack!. Cover and chill at least 8 hours!. Carefully remove sides of pan!. Place each serving on a pool of Raspberry Sauce!. Garnish, if desired, with whipped cream and mint!.
Raspberry Sauce: Drain raspberries, reserving juice!. Put raspberries through a food mill, and discard seeds!. Combine raspberry juice, puree, and cornstarch, stirring until smooth!. Cook over medium heat, stirring until smooth and thickened!. Let cool!. Yield: 3/4 c!.
---------------
New York Style Cheesecake
1 crumb-crust recipe, made with finely ground graham crackers
5 (8-oz) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
Make crumb crust as directed in separate recipe!. Preheat oven to 550°F!.
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth!. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions!.
Put springform pan with crust in a shallow baking pan!. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed!. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more!.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack!. Chill cake, loosely covered, at least 6 hours!. Remove side of pan and transfer cake to a plate!. Bring to room temperature before serving
----------
Pistachio Cheesecake
1 1/2 pounds cream cheese, at room temperature
1 1/4 cups plus 1 tablespoon sugar
3 whole eggs, at room termperature
1/4 cup finely chopped unsalted pistachio nuts
1 egg white
1/2 cup finely ground almonds
3 tablespoon apricot preserves
Preheat the oven to 275F!. Butter an 8 by 3 inch cheesecake pan or
springform!. Chill the pan for 5 minutes, then butter it again!.
If using a springform, wrap the outside with foil!.
In a large bowl, beat the cream cheese with an electric mixer on
medium until it is very soft!. Gradually beat in 1 1/4 cups of the
sugar until the mixture is light and smooth, about 5 minutes!.
Beat in the whole eggs 1 at a time, beating well between each
addition, until the mixture is smooth and thoroughly blended!. Stir
in the chopped pistachios!.
Turn the batter into the prepared pan and place it in a larger pan!.
Add enough warm water to the larger pan to reach about two-thirds
of the way up the cake pan!. Bake the cheesecake in the middle of
the oven for 1 1/2 hours, or until set!. Remove from the water bath
and let the cake cool in the pan on a rack!. Refrigerate until
chilled, at least 4 hours or overnight!.
Preheat the oven to 500F!. In a medium bowl, beat together the egg
white, almonds and remaining 1 tablespoon sugar until well blended,
about 1 minute!. Unmold the cake onto a cookie sheet, wrapping a
hot wet towel around the outside of the pan if necessary!. Brush
or spread the almond meringue over th top and sides of the cake
and bake in the upper third of the oven until golden brown, about
3 minutes!. Let cool!.
In a small heavy sacepan, warm the apricot preserves until melted!.
Press through a sieve and brush all over the cake to glaze
----------
Chocolate Cream Filled Cake
Ingredients:
1/4 - cup sugar
1 - (8-oz!.) package cream cheese, softened
1 - egg
1 - teaspoon vanilla
2 - cups all-purpose flour
1 1/2 - cups sugar
1 - cup water
1/2 - cup unsweetened cocoa
1/2 - cup LAND O LAKES? Butter, softened
3 - eggs
1 1/4 - teaspoons baking powder
1 - teaspoon baking soda
1 - teaspoon vanilla
2 - ounces white chocolate
2 - teaspoons shortening
1/4 - cup semi-sweet real chocolate
Directions:
chipsHeat oven to 350°!. Combine sugar, cheese and vanilla in a small mixer bowl!. Beat at low speed, scraping bowl often, until smooth (2 to 3 minutes); set aside!.
Combine flour, 1? cups sugar, 1 cup water, cocoa, butter, 3 eggs, baking powder, baking soda and 1 teaspoon vanilla in large mixer bowl!. Beat at low speed, scraping bowl often, until all ingredients are moistened!. Beat at high speed, scraping bowl often, until smooth!. Pour 3 cups batter into greased and floured 12-cup Bundt? pan!. Spoon filling over batter without touching sides of pan; cover with remaining batter!.
Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean!. Cool in pan 30 minutes!. Remove from pan; cool completely!.
Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes)!. Drizzle over cooled cake!. Let stand until firm!. Repeat with remaining shortening and chocolate chips!. Store refrigerated
---------------------
Graham cake! The most delicious and easiest to make!
Ingredients:
1 cup condensed milk
1 cup whipped cream
1 pack Graham Crackers (It depends how many would you like)
1/2-1 cup chocolate powder
Procedure:
1!. Mix milk and whip cream in a bowl!.
2!. Layer Graham Crackers in a flat container (not plates, a tupperware will do!. not sure of the spelling)!.
3!. Spread the milk-cream mixture on top of the layered crackers!.
4!. Sprinkle the choco powder!.
5!. Layer Graham Crackers again above the milk-cream mixture and spread the mixture again and continuously until the tupperware was full!. # 3 should be the last step!.
6!. Put in the refrigerator until the crackers soft or it totally looks like a baked cake
----------Www@FoodAQ@Com
2 1/2 c!. chocolate wafer crumbs
1/3 c!. butter, melted
1/2 cup sugar
8 oz!. pkg!. semisweet chocolate squares, cut into 1/2" cubes
1/4 c!. hot strong coffee
3 (8 oz) pkg!. cream cheese, cut into 1" cubes
8 oz!. carton sour cream
1 c!. sugar, divided
2 eggs
2 T!. whipping cream
1 tsp!. vanilla extract
1/4 cup Chambord or other raspberry-flavored liqueur
Garnish:
Whipped cream
Fresh mint sprigs
Raspberry Sauce:
10 oz!. pkg!. frozen raspberries, thawed
2 tsp!. cornstarch
Cheesecake: Combine wafer crumbs, butter, and 1/2 c!. sugar; blend well!. Press on bottom and 1 1/2" up sides of a 9" springform pan!. Set aside!.
Position knife blade in food processor bowl; add chocolate cubes, and process until finely ground!. With food processor running, pour hot coffee through food chute!. Process until chocolate is melted and smooth!. Add cream cheese cubes and next 6 ingredients, and process until mixture is smooth, stopping once to scrape down sides of processor bowl!. Pour mixture into prepared crust, and bake at 350F for 55 minutes!. (Center will still be soft!.) Let cheesecake cool to room temperature on a wire rack!. Cover and chill at least 8 hours!. Carefully remove sides of pan!. Place each serving on a pool of Raspberry Sauce!. Garnish, if desired, with whipped cream and mint!.
Raspberry Sauce: Drain raspberries, reserving juice!. Put raspberries through a food mill, and discard seeds!. Combine raspberry juice, puree, and cornstarch, stirring until smooth!. Cook over medium heat, stirring until smooth and thickened!. Let cool!. Yield: 3/4 c!.
---------------
New York Style Cheesecake
1 crumb-crust recipe, made with finely ground graham crackers
5 (8-oz) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
Make crumb crust as directed in separate recipe!. Preheat oven to 550°F!.
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth!. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions!.
Put springform pan with crust in a shallow baking pan!. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed!. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more!.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack!. Chill cake, loosely covered, at least 6 hours!. Remove side of pan and transfer cake to a plate!. Bring to room temperature before serving
----------
Pistachio Cheesecake
1 1/2 pounds cream cheese, at room temperature
1 1/4 cups plus 1 tablespoon sugar
3 whole eggs, at room termperature
1/4 cup finely chopped unsalted pistachio nuts
1 egg white
1/2 cup finely ground almonds
3 tablespoon apricot preserves
Preheat the oven to 275F!. Butter an 8 by 3 inch cheesecake pan or
springform!. Chill the pan for 5 minutes, then butter it again!.
If using a springform, wrap the outside with foil!.
In a large bowl, beat the cream cheese with an electric mixer on
medium until it is very soft!. Gradually beat in 1 1/4 cups of the
sugar until the mixture is light and smooth, about 5 minutes!.
Beat in the whole eggs 1 at a time, beating well between each
addition, until the mixture is smooth and thoroughly blended!. Stir
in the chopped pistachios!.
Turn the batter into the prepared pan and place it in a larger pan!.
Add enough warm water to the larger pan to reach about two-thirds
of the way up the cake pan!. Bake the cheesecake in the middle of
the oven for 1 1/2 hours, or until set!. Remove from the water bath
and let the cake cool in the pan on a rack!. Refrigerate until
chilled, at least 4 hours or overnight!.
Preheat the oven to 500F!. In a medium bowl, beat together the egg
white, almonds and remaining 1 tablespoon sugar until well blended,
about 1 minute!. Unmold the cake onto a cookie sheet, wrapping a
hot wet towel around the outside of the pan if necessary!. Brush
or spread the almond meringue over th top and sides of the cake
and bake in the upper third of the oven until golden brown, about
3 minutes!. Let cool!.
In a small heavy sacepan, warm the apricot preserves until melted!.
Press through a sieve and brush all over the cake to glaze
----------
Chocolate Cream Filled Cake
Ingredients:
1/4 - cup sugar
1 - (8-oz!.) package cream cheese, softened
1 - egg
1 - teaspoon vanilla
2 - cups all-purpose flour
1 1/2 - cups sugar
1 - cup water
1/2 - cup unsweetened cocoa
1/2 - cup LAND O LAKES? Butter, softened
3 - eggs
1 1/4 - teaspoons baking powder
1 - teaspoon baking soda
1 - teaspoon vanilla
2 - ounces white chocolate
2 - teaspoons shortening
1/4 - cup semi-sweet real chocolate
Directions:
chipsHeat oven to 350°!. Combine sugar, cheese and vanilla in a small mixer bowl!. Beat at low speed, scraping bowl often, until smooth (2 to 3 minutes); set aside!.
Combine flour, 1? cups sugar, 1 cup water, cocoa, butter, 3 eggs, baking powder, baking soda and 1 teaspoon vanilla in large mixer bowl!. Beat at low speed, scraping bowl often, until all ingredients are moistened!. Beat at high speed, scraping bowl often, until smooth!. Pour 3 cups batter into greased and floured 12-cup Bundt? pan!. Spoon filling over batter without touching sides of pan; cover with remaining batter!.
Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean!. Cool in pan 30 minutes!. Remove from pan; cool completely!.
Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes)!. Drizzle over cooled cake!. Let stand until firm!. Repeat with remaining shortening and chocolate chips!. Store refrigerated
---------------------
Graham cake! The most delicious and easiest to make!
Ingredients:
1 cup condensed milk
1 cup whipped cream
1 pack Graham Crackers (It depends how many would you like)
1/2-1 cup chocolate powder
Procedure:
1!. Mix milk and whip cream in a bowl!.
2!. Layer Graham Crackers in a flat container (not plates, a tupperware will do!. not sure of the spelling)!.
3!. Spread the milk-cream mixture on top of the layered crackers!.
4!. Sprinkle the choco powder!.
5!. Layer Graham Crackers again above the milk-cream mixture and spread the mixture again and continuously until the tupperware was full!. # 3 should be the last step!.
6!. Put in the refrigerator until the crackers soft or it totally looks like a baked cake
----------Www@FoodAQ@Com
You can't beat a nice pecan pie! It's quite easy but has wow factor!. Its rich so you don't want a huge piece so it should be alright for 8 people!. Nice with a dollop of ice cream or whipped cream!.
Pecan Pie
1-recipe for single crust 9" pie
3-slightly beaten eggs
1/4-cup molasses
3/4-cup corn syrup
1/3-cup brown sugar
1/3-cup granulated sugar
1/3-cup melted butter or margarine
1-tsp vanilla
1 1/4-cup pecan halves or chopped macadamia nuts
For filling, combine eggs, molasses, corn syrup, sugars, butter, and vanilla
Mix well
Stir in pecans
Place in pastry lined pie plate
To prevent over browning, cover edge of pie with foil
Bake in a 350* oven for 25 minutes
Remove foil and bake another 20-25 minutes more until knife comes out clean
Cool on wire rack
Refrigerate 2 hours before serving
For other dessert recipes and a picture of the pecan pie see the source linksWww@FoodAQ@Com
Pecan Pie
1-recipe for single crust 9" pie
3-slightly beaten eggs
1/4-cup molasses
3/4-cup corn syrup
1/3-cup brown sugar
1/3-cup granulated sugar
1/3-cup melted butter or margarine
1-tsp vanilla
1 1/4-cup pecan halves or chopped macadamia nuts
For filling, combine eggs, molasses, corn syrup, sugars, butter, and vanilla
Mix well
Stir in pecans
Place in pastry lined pie plate
To prevent over browning, cover edge of pie with foil
Bake in a 350* oven for 25 minutes
Remove foil and bake another 20-25 minutes more until knife comes out clean
Cool on wire rack
Refrigerate 2 hours before serving
For other dessert recipes and a picture of the pecan pie see the source linksWww@FoodAQ@Com
wow you have a big weekend coming!. i usually serve a fruit tray in addition to this sinfully good brownies just to balance it out!. hehehe!. and good coffee works too!.!.!. good luck!.!.!.
Cocoa Brownies
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F!. Butter and flour an 8-inch square pan!.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow!. Add both sugars!. Add remaining ingredients, and mix to combine!.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes!. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean!. When it's done, remove to a rack to cool!. Resist the temptation to cut into it until it's mostly cool!.Www@FoodAQ@Com
Cocoa Brownies
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F!. Butter and flour an 8-inch square pan!.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow!. Add both sugars!. Add remaining ingredients, and mix to combine!.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes!. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean!. When it's done, remove to a rack to cool!. Resist the temptation to cut into it until it's mostly cool!.Www@FoodAQ@Com
my fave for summer and always a big hit, you can get creative with it to
1 (10!.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS
Place cubed cake in bottom of large glass serving bowl!. Layer the blueberries, raspberries and blackberries on top of the cake!. Sprinkle with praline liqueur!.
In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well!. Pour mixture over frozen berries!. Top custard with remaining cool whip!. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving!.Www@FoodAQ@Com
1 (10!.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
1/2 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS
Place cubed cake in bottom of large glass serving bowl!. Layer the blueberries, raspberries and blackberries on top of the cake!. Sprinkle with praline liqueur!.
In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well!. Pour mixture over frozen berries!. Top custard with remaining cool whip!. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving!.Www@FoodAQ@Com
One of my favorite dessert would be an apple crumb pie!. My family loves it and i bet yours will too!.!.!.!.!. Heres the recipe!
4 large apples 3/4 cups of flour 1 tsp!. of cinnamon
1/2 cup of sugar 1/8 cup of sugar 1/3 cup of butter
Pare the apples, cut in 1/8s and arrange in 9" pastery lined pie pan!. Sprinkle with 1/8 cup sugar mixed with the cinnamon!. Sift remaining 1/2 cup sugar with flower and cut in butter until crumbly!. Sprinkle over apples!. Bake at 450 degrees for 10 minutes and then at 350 degrees for 40 minutes or more until apples are tender!.
HOPE IT HELPS!!!!!!!Www@FoodAQ@Com
4 large apples 3/4 cups of flour 1 tsp!. of cinnamon
1/2 cup of sugar 1/8 cup of sugar 1/3 cup of butter
Pare the apples, cut in 1/8s and arrange in 9" pastery lined pie pan!. Sprinkle with 1/8 cup sugar mixed with the cinnamon!. Sift remaining 1/2 cup sugar with flower and cut in butter until crumbly!. Sprinkle over apples!. Bake at 450 degrees for 10 minutes and then at 350 degrees for 40 minutes or more until apples are tender!.
HOPE IT HELPS!!!!!!!Www@FoodAQ@Com
this is called a pea picking cake
mix a yellow cake with one can of mandarin oranges use electric mixer to blend !. bake as directed on the pkg !. frost with one tub of cool whip ,sm pkg of pudding mix (instant),and a can of fruit cocktail drained mix all together !. Let cake cool completely and then frost !.Www@FoodAQ@Com
mix a yellow cake with one can of mandarin oranges use electric mixer to blend !. bake as directed on the pkg !. frost with one tub of cool whip ,sm pkg of pudding mix (instant),and a can of fruit cocktail drained mix all together !. Let cake cool completely and then frost !.Www@FoodAQ@Com
You can try the Caramel pudding or coffee pudding!. These are my favorites!.
Caramel pudding => http://www!.new2cook!.com/caramel-pudding/
Coffee pudding => http://www!.new2cook!.com/coffee-pudding/Www@FoodAQ@Com
Caramel pudding => http://www!.new2cook!.com/caramel-pudding/
Coffee pudding => http://www!.new2cook!.com/coffee-pudding/Www@FoodAQ@Com
cheesecake for me!
go to allrecipes!.com and start browsing through, there are millions of recipes which include reviews and pics!. I get tons of great recipe ideas from there!Www@FoodAQ@Com
go to allrecipes!.com and start browsing through, there are millions of recipes which include reviews and pics!. I get tons of great recipe ideas from there!Www@FoodAQ@Com
Make this and they all (including Granny) will be calling you Martha Stewart (in a good way)
Chocolate Truffle Cake Supreme Made 3/8/08
Ingredients:
1-1/4 cups (2-1/2 sticks) unsalted butter melted in medium saucepan (you need room to add the other ingredients to the butter)
4 eggs seperated
3/4 cup HERSHEY'S Cocoa
1 cup sugar
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
1 T!. sugar
1 cup (1/2 pt!.)cold whipping cream (optional for topping) or top with your favorite icing or glaze
Chocolate curls(optional)
Directions:
1!. Heat oven to 425°F!. Grease bottom of 8-inch springform pan!.
2!. Melt butter in medium saucepan over low heat!.
Add cocoa and
1 cup sugar, stirring until well blended!.
Remove from heat; cool slightly!.
Stir in flour and vanilla!.
Add egg yolks, one at a time, beating well after each addition!.
3!. Beat egg whites with
1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture!. Spoon batter into prepared pan!.
4!. Bake 16 to 18 minutes or until edges are firm (center will be soft)!. Cool completely on wire rack (cake will sink slightly in center as it cools)!. Remove side of pan!. Refrigerate cake at least 6 hours!.
Optional topping Beat whipping cream in small bowl until soft peaks form; spread over top of cake!. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving!. Garnish with chocolate curls!.Www@FoodAQ@Com
Chocolate Truffle Cake Supreme Made 3/8/08
Ingredients:
1-1/4 cups (2-1/2 sticks) unsalted butter melted in medium saucepan (you need room to add the other ingredients to the butter)
4 eggs seperated
3/4 cup HERSHEY'S Cocoa
1 cup sugar
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
1 T!. sugar
1 cup (1/2 pt!.)cold whipping cream (optional for topping) or top with your favorite icing or glaze
Chocolate curls(optional)
Directions:
1!. Heat oven to 425°F!. Grease bottom of 8-inch springform pan!.
2!. Melt butter in medium saucepan over low heat!.
Add cocoa and
1 cup sugar, stirring until well blended!.
Remove from heat; cool slightly!.
Stir in flour and vanilla!.
Add egg yolks, one at a time, beating well after each addition!.
3!. Beat egg whites with
1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture!. Spoon batter into prepared pan!.
4!. Bake 16 to 18 minutes or until edges are firm (center will be soft)!. Cool completely on wire rack (cake will sink slightly in center as it cools)!. Remove side of pan!. Refrigerate cake at least 6 hours!.
Optional topping Beat whipping cream in small bowl until soft peaks form; spread over top of cake!. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving!. Garnish with chocolate curls!.Www@FoodAQ@Com
Pudding Fluff
2 cps milk
2 sm box of Jell-o Instant Pudding any flavor you choose
16 oz container of Cool Whip
Graham Cracker or Oreo Cookie Crust
Put the milk in a mixing bowl, add the pudding mix!. Whisk until blended, quickly fold in the Cool Whip!. Scoop into the graham cracker or Oreo crust and refrigerate!. This is also good frozen!.
Cheesecake version, use a potato masher to blend 8oz of room temp cream cheese into the milk before adding the pudding mix and use Vanilla pudding!. I like layering the cream cheese version with chocolate!.
Layered options, put half the fluff mix in the serving dish, then add a layer of;
1 cp mini marshmallows OR
10-12 sandwich cookie bits (Oreo, Nutter Butter, etc!.) broken but not crushed OR
1 cp fruit – raspberries, strawberries, mandarin oranges, pineapple, bananas OR
Spoon the rest of the fluff over the layer!. Top with dabs of Cool Whip and a little of the filling!.
The original recipe said to use Chocolate pudding but I think it could be good with other flavors too!. Get creative and see what you come up with!.
Yummy Berry Topping
1 lb fresh strawberries, cleaned and cut up
1 can raspberry pie filling
Mix the fresh strawberries with the pie filling and serve it with the cheesecake, vanilla or chocolate versions!. Great with a container of blackberries added in!. Could also be used as a layer in the above option!.Www@FoodAQ@Com
2 cps milk
2 sm box of Jell-o Instant Pudding any flavor you choose
16 oz container of Cool Whip
Graham Cracker or Oreo Cookie Crust
Put the milk in a mixing bowl, add the pudding mix!. Whisk until blended, quickly fold in the Cool Whip!. Scoop into the graham cracker or Oreo crust and refrigerate!. This is also good frozen!.
Cheesecake version, use a potato masher to blend 8oz of room temp cream cheese into the milk before adding the pudding mix and use Vanilla pudding!. I like layering the cream cheese version with chocolate!.
Layered options, put half the fluff mix in the serving dish, then add a layer of;
1 cp mini marshmallows OR
10-12 sandwich cookie bits (Oreo, Nutter Butter, etc!.) broken but not crushed OR
1 cp fruit – raspberries, strawberries, mandarin oranges, pineapple, bananas OR
Spoon the rest of the fluff over the layer!. Top with dabs of Cool Whip and a little of the filling!.
The original recipe said to use Chocolate pudding but I think it could be good with other flavors too!. Get creative and see what you come up with!.
Yummy Berry Topping
1 lb fresh strawberries, cleaned and cut up
1 can raspberry pie filling
Mix the fresh strawberries with the pie filling and serve it with the cheesecake, vanilla or chocolate versions!. Great with a container of blackberries added in!. Could also be used as a layer in the above option!.Www@FoodAQ@Com
Suggestions:
E-Z Desserts
POUND CAKE
(Can be used for Strawberry shortcakes, yum)
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees!.
E-Z Cake Recipes
NO EGGS, NO OIL, NO WATER !.!.!.!.!.!.!.JUST 1 12oz!.SODA AND MIX!.
WHITE CAKE MIX………………………………!.!.7-UP OR STRAWBERRY SODA
CHOCOLATE CAKE MIX!.!.!.!.!.!.!.CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX…!.ORANGE SODA
PINEAPPLE MIX…!.PINEAPPLE SODA
SPICE MIX…!.!.ROOT BEER SODA ETC
POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS!.
(PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip!.
Found following recipe…!.not tried it yet!.
Passed it on to a lady who did!.
Family enjoyed, no complaints!.
Made in a large pan…not individual servings!.
SARA LEE TIRAMISU (E-Z)
Tiramisu –
Ingredients:
1 Sara lee pound cake (10 3/4oz!.)
16 oz Non-dairy whipped topping;
1/4 c Strong-brewed coffee
1/2 c Sweetened cocoa powder
Instructions:
Cut pound cake vertically into 10 equal-size slices!.
Drizzle coffee over each slice; set aside!.
In a large bowl, combine whipped topping and 1/4 cup cocoa, mixing until blended!.
Place 5 cake slices on a flat surface!.
Evenly spread a thick layer of whipped topping mixture over each slice!.
Top each with a second cake slice, sandwich-style!.
Transfer to individual dessert plates!.
Spread each cake "sandwich" with whipped topping mixture!.
Cut "sandwiches" diagonally in half!.
Sprinkle with remaining cocoa; serve immediately!.
GOOEY CAKE
INGREDIENTS & DIRECTIONS:
Mix together thoroughly:
1 box yellow cake mix
2 eggs
2 sticks melted butter
Pour into a (DEEP) lightly greased 9 x 13 baking pan
Mix together thoroughly:
8oz!. package cream cheese
2 eggs
1 pound box sifted powdered sugar
Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown!. Best to let cake cool thoroughly before indulging!.!.!.!.but good warm, too!.
CHOCOLATE ECLAIR CAKE
(NO BAKE)
INGREDIENTS:
1 large package Vanilla instant pudding
1 small package Vanilla instant pudding
3 1/2 cups milk
1 8oz!. container Cool Whip
1 box Honey Graham Crackers
DIRECTIONS:
1!.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk!.
2!.) Fold in Cool Whip!.
3!.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers!.
4!.) Make a second layer of crackers and pour remaining pudding over crackers!.
5!.) Make a 3rd layer of crackers over pudding!.
6!.) Prepare Topping!.
Topping
Beat until smooth with mixer:
6 Tablespoons cocoa
2 Tablespoons cooking oil
2 Tablespoons softened margarine
2 teaspoons white Karo syrup
2 Tablespoons milk
1 1/2 cups sifted powdered sugar
1 teaspoon vanilla
Spread evenly over chilled cake!. Refrigerate overnight before serving!.!.
Mock Ice Cream Sandwiches
2 whole graham crackers
Cool Whip
Spread a thin layer of Cool Whip on 1 whole cracker…!.top with remaining cracker…!.freeze!.
Can't get any simpler that that!!
You'll want to make several at a time!.!.!.!.!.can't eat just one!
HINT: Melt some chocolate and drizzle over top before freezing!.
CAKE MIX COOKIES
(I make these at Christmastime for gift giving)
White Cake Mix
2 Tablespoons water
2 eggs
1/2 cup cooking oil
1 teaspoon almond extract
1/2 cup chopped nuts
powdered sugar
Mix all ingredients, except powdered sugar!.
Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar!.
Roll in sugar until it is an approximate shape of a ball!.
Place ion a lightly greased cookie sheet!.
Bake at 350 degrees about 18 minutes, until lightly browned!.
Cool on wire racks!. Makes about 4 dozen cookies!.
(Use any flavoring or cake mix you desire!.)
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz!.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed!.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1!. In a medium bowl mix Kool-Aid and condensed milk, thoroughly!.
2!. Fold in Cool Whip!.
4!. If desired, spread more Cool Whip on top!.
5!. Chill for a minimum of 4 hours!.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)…!.Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look!.)
ROBERT REDFORD DESSERT
INGREDIENTS & INSTRUCTIONS FOR BOTTOM LAYER:
Melt 1 stick butter
Add 1/2 cup nuts and 1 cup flour!.
Press into bottom of lightly greased 9 x 13 baking pan!. Bake 20 minutes at 350 degrees!.
MIDDLE LAYER:
Blend together 1 8oz!. package cream cheese and 1 cup sugar!. Fold in 1/2 small tub Cool Whip!. Mix well!.
TOP LAYER:
Mix together until mixture begins to thicken:
1 large package vanilla instant pudding & 1 large package instant chocolate pudding with 3 cups milk!.
Spread on middle layer and chill to set!. Spread remaining cool whip on top & garnish with nuts & grated chocolate if desired!.
DIRT PUDDING
INGREDIENTS:
1 pound bag of Oreo’s
1 large box of instant vanilla pudding
1 small container of Cool Whip
1 Tablespoon powdered sugar
INSTRUCTIONS:
1!.) Crush 3/4 bag of Oreo’s and spread in 9 x 13 baking dish!.
2!.) Make pudding as directed on package!.
3!.) Add Cool Whip & sugar, spread over crushed Oreo’s!.
4!.) Crush remaining Oreo’s and sprinkle on top of pudding mixture!. Refrigerate!.
Banana Pudding
I usually double the recipe!.!.!.!.never any left-overs!.
Ingredients:
Bananas
Use instant Banana pudding or vanilla pudding fix by directions on box!.
Cool Whip!.!.!.add to pudding mix thoroughly!.
Vanilla wafers
Toasted coconut!.
Line serving dish with a layer of vanilla wafers (a row up the sides of dish, also!.)
Add a layer of sliced of bananas
Gently cover with a layer of 1/2 pudding mixture!.
Make a second layer of wafers, bananas & pudding!.
Top with some toasted coconut and/or crushed vanilla wafers!.
Find more quick – simple – E-Z – few ingredient…!.recipes…at E-Z Cookin’ group:
http://groups!.yahoo!.com/group/e-zcookin/
Lots of interesting ‘stuff’ in files & links…come join & check it out!.
Pat in Indiana…!.pmsbar2@att!.netWww@FoodAQ@Com
E-Z Desserts
POUND CAKE
(Can be used for Strawberry shortcakes, yum)
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees!.
E-Z Cake Recipes
NO EGGS, NO OIL, NO WATER !.!.!.!.!.!.!.JUST 1 12oz!.SODA AND MIX!.
WHITE CAKE MIX………………………………!.!.7-UP OR STRAWBERRY SODA
CHOCOLATE CAKE MIX!.!.!.!.!.!.!.CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX…!.ORANGE SODA
PINEAPPLE MIX…!.PINEAPPLE SODA
SPICE MIX…!.!.ROOT BEER SODA ETC
POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS!.
(PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip!.
Found following recipe…!.not tried it yet!.
Passed it on to a lady who did!.
Family enjoyed, no complaints!.
Made in a large pan…not individual servings!.
SARA LEE TIRAMISU (E-Z)
Tiramisu –
Ingredients:
1 Sara lee pound cake (10 3/4oz!.)
16 oz Non-dairy whipped topping;
1/4 c Strong-brewed coffee
1/2 c Sweetened cocoa powder
Instructions:
Cut pound cake vertically into 10 equal-size slices!.
Drizzle coffee over each slice; set aside!.
In a large bowl, combine whipped topping and 1/4 cup cocoa, mixing until blended!.
Place 5 cake slices on a flat surface!.
Evenly spread a thick layer of whipped topping mixture over each slice!.
Top each with a second cake slice, sandwich-style!.
Transfer to individual dessert plates!.
Spread each cake "sandwich" with whipped topping mixture!.
Cut "sandwiches" diagonally in half!.
Sprinkle with remaining cocoa; serve immediately!.
GOOEY CAKE
INGREDIENTS & DIRECTIONS:
Mix together thoroughly:
1 box yellow cake mix
2 eggs
2 sticks melted butter
Pour into a (DEEP) lightly greased 9 x 13 baking pan
Mix together thoroughly:
8oz!. package cream cheese
2 eggs
1 pound box sifted powdered sugar
Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown!. Best to let cake cool thoroughly before indulging!.!.!.!.but good warm, too!.
CHOCOLATE ECLAIR CAKE
(NO BAKE)
INGREDIENTS:
1 large package Vanilla instant pudding
1 small package Vanilla instant pudding
3 1/2 cups milk
1 8oz!. container Cool Whip
1 box Honey Graham Crackers
DIRECTIONS:
1!.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk!.
2!.) Fold in Cool Whip!.
3!.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers!.
4!.) Make a second layer of crackers and pour remaining pudding over crackers!.
5!.) Make a 3rd layer of crackers over pudding!.
6!.) Prepare Topping!.
Topping
Beat until smooth with mixer:
6 Tablespoons cocoa
2 Tablespoons cooking oil
2 Tablespoons softened margarine
2 teaspoons white Karo syrup
2 Tablespoons milk
1 1/2 cups sifted powdered sugar
1 teaspoon vanilla
Spread evenly over chilled cake!. Refrigerate overnight before serving!.!.
Mock Ice Cream Sandwiches
2 whole graham crackers
Cool Whip
Spread a thin layer of Cool Whip on 1 whole cracker…!.top with remaining cracker…!.freeze!.
Can't get any simpler that that!!
You'll want to make several at a time!.!.!.!.!.can't eat just one!
HINT: Melt some chocolate and drizzle over top before freezing!.
CAKE MIX COOKIES
(I make these at Christmastime for gift giving)
White Cake Mix
2 Tablespoons water
2 eggs
1/2 cup cooking oil
1 teaspoon almond extract
1/2 cup chopped nuts
powdered sugar
Mix all ingredients, except powdered sugar!.
Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar!.
Roll in sugar until it is an approximate shape of a ball!.
Place ion a lightly greased cookie sheet!.
Bake at 350 degrees about 18 minutes, until lightly browned!.
Cool on wire racks!. Makes about 4 dozen cookies!.
(Use any flavoring or cake mix you desire!.)
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz!.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed!.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1!. In a medium bowl mix Kool-Aid and condensed milk, thoroughly!.
2!. Fold in Cool Whip!.
4!. If desired, spread more Cool Whip on top!.
5!. Chill for a minimum of 4 hours!.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)…!.Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look!.)
ROBERT REDFORD DESSERT
INGREDIENTS & INSTRUCTIONS FOR BOTTOM LAYER:
Melt 1 stick butter
Add 1/2 cup nuts and 1 cup flour!.
Press into bottom of lightly greased 9 x 13 baking pan!. Bake 20 minutes at 350 degrees!.
MIDDLE LAYER:
Blend together 1 8oz!. package cream cheese and 1 cup sugar!. Fold in 1/2 small tub Cool Whip!. Mix well!.
TOP LAYER:
Mix together until mixture begins to thicken:
1 large package vanilla instant pudding & 1 large package instant chocolate pudding with 3 cups milk!.
Spread on middle layer and chill to set!. Spread remaining cool whip on top & garnish with nuts & grated chocolate if desired!.
DIRT PUDDING
INGREDIENTS:
1 pound bag of Oreo’s
1 large box of instant vanilla pudding
1 small container of Cool Whip
1 Tablespoon powdered sugar
INSTRUCTIONS:
1!.) Crush 3/4 bag of Oreo’s and spread in 9 x 13 baking dish!.
2!.) Make pudding as directed on package!.
3!.) Add Cool Whip & sugar, spread over crushed Oreo’s!.
4!.) Crush remaining Oreo’s and sprinkle on top of pudding mixture!. Refrigerate!.
Banana Pudding
I usually double the recipe!.!.!.!.never any left-overs!.
Ingredients:
Bananas
Use instant Banana pudding or vanilla pudding fix by directions on box!.
Cool Whip!.!.!.add to pudding mix thoroughly!.
Vanilla wafers
Toasted coconut!.
Line serving dish with a layer of vanilla wafers (a row up the sides of dish, also!.)
Add a layer of sliced of bananas
Gently cover with a layer of 1/2 pudding mixture!.
Make a second layer of wafers, bananas & pudding!.
Top with some toasted coconut and/or crushed vanilla wafers!.
Find more quick – simple – E-Z – few ingredient…!.recipes…at E-Z Cookin’ group:
http://groups!.yahoo!.com/group/e-zcookin/
Lots of interesting ‘stuff’ in files & links…come join & check it out!.
Pat in Indiana…!.pmsbar2@att!.netWww@FoodAQ@Com
Banana Nutella Crepes
I chose this one because Nutella is soo good I eat with everything litterly from Italian Bread to adding flavor to anything n its a cholcate hazelnut mix yummy
For the crepes:
2 large eggs
1 cup whole milk
1 cup all-purpose flour
Pinch salt, preferable gray salt
2 tablespoons butter
4 tablespoons hazelnuts, peeled, toasted, chopped
For the filling:
4 bananas
3 tablespoons butter
2 fresh bay leaves
2 lemons, juiced
1 tablespoon brown sugar
1/4 cup tangerine juice
1 cup fresh raspberries, optional
1 small jar hazelnut spread (recommended: Nutella)
For the sauce:
3 tablespoons unsalted butter
2 lemons, juiced
1 tablespoon brown sugar
Confectioners' sugar, for serving
For the crepes:
In a non-reactive bowl, whisk together the eggs and milk!. In a separate bowl mix the flour and salt!. In a small sauce pot or saute pan over low heat melt the butter and cook it until it is light brown!.
Add the egg and milk mix to the flour and salt and mix well so that there are no large clumps!. Add the browned butter and mix to incorporate, being careful not to overwork batter!. The batter should just coat the back of a spoon!. If seems too thick, thin it out with a little more milk or water!. Let the batter rest for 1 hour prior to cooking crepes!.
For the filling:
Peel bananas, cut in half lengthwise and then cut 1/2-inch slices widthwise!. In a large saute pan over medium-high heat melt the butter and cook until lightly browned, add the bay leaves to the hot butter and cook until it crackles slightly, add the lemon juice and sugar, stirring so that the sugar dissolves!. Add the bananas and tangerine juice and cook for about 3 to 5 minutes so the flavors incorporate and the bananas are hot but not mushy!. Add the raspberries, if using!. Stir gently to combine!. Set this mixture aside and let cool slightly!.
After the crepe batter has rested for 1 hour, heat 1 (10-inch) nonstick saute pan over medium heat!. Add 2 ounces of the crepe batter to the pan, remove pan from heat and tilt slightly to spread the batter over the entire pan!. Return to heat and sprinkle the top with 1 teaspoon of the chopped hazelnuts!. Cook for about 1 minute until the bottom side is lightly browned!. With your fingertips and a spatula, carefully flip crepe and cook the second side for about 15 seconds!. Set the cooked crepe on a baking sheet and repeat until you have used all of the batter!. You should be able to produce 8 to 10 crepes!.
Lay the crepes out on a flat surface!. Spread each crepe with about 1 tablespoon of hazelnut spread!. In one fourth of the crepe, spoon about 2 tablespoons of the banana mixture and fold the crepe over in half and in half again so that it has a triangular shape!. Repeat this with all of the crepes!.
For the sauce:
In a small saute pan over medium heat melt the butter and cook until lightly browned, add the lemon juice and brown sugar and stir to dissolve!.
Serve the crepes on a plate with the sauce spooned over the top and sprinkled with the remaining chopped hazelnuts and confectioners' sugar!.Www@FoodAQ@Com
I chose this one because Nutella is soo good I eat with everything litterly from Italian Bread to adding flavor to anything n its a cholcate hazelnut mix yummy
For the crepes:
2 large eggs
1 cup whole milk
1 cup all-purpose flour
Pinch salt, preferable gray salt
2 tablespoons butter
4 tablespoons hazelnuts, peeled, toasted, chopped
For the filling:
4 bananas
3 tablespoons butter
2 fresh bay leaves
2 lemons, juiced
1 tablespoon brown sugar
1/4 cup tangerine juice
1 cup fresh raspberries, optional
1 small jar hazelnut spread (recommended: Nutella)
For the sauce:
3 tablespoons unsalted butter
2 lemons, juiced
1 tablespoon brown sugar
Confectioners' sugar, for serving
For the crepes:
In a non-reactive bowl, whisk together the eggs and milk!. In a separate bowl mix the flour and salt!. In a small sauce pot or saute pan over low heat melt the butter and cook it until it is light brown!.
Add the egg and milk mix to the flour and salt and mix well so that there are no large clumps!. Add the browned butter and mix to incorporate, being careful not to overwork batter!. The batter should just coat the back of a spoon!. If seems too thick, thin it out with a little more milk or water!. Let the batter rest for 1 hour prior to cooking crepes!.
For the filling:
Peel bananas, cut in half lengthwise and then cut 1/2-inch slices widthwise!. In a large saute pan over medium-high heat melt the butter and cook until lightly browned, add the bay leaves to the hot butter and cook until it crackles slightly, add the lemon juice and sugar, stirring so that the sugar dissolves!. Add the bananas and tangerine juice and cook for about 3 to 5 minutes so the flavors incorporate and the bananas are hot but not mushy!. Add the raspberries, if using!. Stir gently to combine!. Set this mixture aside and let cool slightly!.
After the crepe batter has rested for 1 hour, heat 1 (10-inch) nonstick saute pan over medium heat!. Add 2 ounces of the crepe batter to the pan, remove pan from heat and tilt slightly to spread the batter over the entire pan!. Return to heat and sprinkle the top with 1 teaspoon of the chopped hazelnuts!. Cook for about 1 minute until the bottom side is lightly browned!. With your fingertips and a spatula, carefully flip crepe and cook the second side for about 15 seconds!. Set the cooked crepe on a baking sheet and repeat until you have used all of the batter!. You should be able to produce 8 to 10 crepes!.
Lay the crepes out on a flat surface!. Spread each crepe with about 1 tablespoon of hazelnut spread!. In one fourth of the crepe, spoon about 2 tablespoons of the banana mixture and fold the crepe over in half and in half again so that it has a triangular shape!. Repeat this with all of the crepes!.
For the sauce:
In a small saute pan over medium heat melt the butter and cook until lightly browned, add the lemon juice and brown sugar and stir to dissolve!.
Serve the crepes on a plate with the sauce spooned over the top and sprinkled with the remaining chopped hazelnuts and confectioners' sugar!.Www@FoodAQ@Com