Most AWESOME DESSERT RECIPE?!
would like to bring an awesome dessert to
a church supper and need suggestions!.!.!.Www@FoodAQ@Com
a church supper and need suggestions!.!.!.Www@FoodAQ@Com
Answers:
German Apple Cake with Cream Cheese Frosting
SERVES 12 -16
3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 cups chopped peeled tart apples
3/4 cup chopped pecans
Frosting
1 (8 ounce) package cream cheese, softened
2 teaspoons butter or margarine, softened
2 cups confectioners' sugar
In a large mixing bowl, beat the eggs, sugar, oil and vanilla!.
Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well!.
Fold in apples and nuts!.
Pour into a greased 13x9x2-inch baking dish!.
Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean!.
Cool on a wire rack!.
In a small mixing bowl, beat cream cheese and butter!.
Add confectioners' sugar, beating until smooth!.
Spread over cake!.
Refrigerate leftovers!.Www@FoodAQ@Com
SERVES 12 -16
3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 cups chopped peeled tart apples
3/4 cup chopped pecans
Frosting
1 (8 ounce) package cream cheese, softened
2 teaspoons butter or margarine, softened
2 cups confectioners' sugar
In a large mixing bowl, beat the eggs, sugar, oil and vanilla!.
Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well!.
Fold in apples and nuts!.
Pour into a greased 13x9x2-inch baking dish!.
Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean!.
Cool on a wire rack!.
In a small mixing bowl, beat cream cheese and butter!.
Add confectioners' sugar, beating until smooth!.
Spread over cake!.
Refrigerate leftovers!.Www@FoodAQ@Com
*Tiramisu:
This makes 9 servings!. Refrigerate for 4 hours!.
Essential Equipement:
Electric Mixer or hand beater; 8-inch square pan or 9-inch round pan!.
*1 cup whipping (heavy) cream
*1 package (8 ounces) cream cheese
*1/2 cup powdered sugar
*2 tablespoons light rum extract or 1/2 teaspoon rum extract
*1 package (3 ounces) lady fingers (12 ladyfingers)
*1/2 cup cold prepared espresso
*2 teaspoons baking cocoa
*Cherries with stems (if desired)
Directions:
_1!.pour whipping cream into a medium bowl, & place in fridge to chill!. the cream will whip better in a cold fridge!.
_2!.beat the cream cheese & powdered sugar in another medium bowl w/ the electric mixer on medium speed until smooth!. Beat the rum on low speed, & set aside!.
_3!.beat the whipping cream on highe speed until stiff peaks form!. Gently sppon the whipped cream onto the cream cheese mixer!. To fold together; use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl & up the side, turning the mixtures over!.Rotate the bowl 1/4 turn, & repeat this down-across-up motion!.Continue mixing in this way just until ingredients are blended!.
_4!.Split each ladyfinger horzontally in half!. Arrange halfof them, cut sides up, over the bottom of the ungreased pan!. Drizzle 1/4 cup of the cold espresso over the ladyfingers!. Spread half of the cream cheese mixture over ladyfingers!.
_5!.Arrange the remaining ladyfingers,cuts sides up, over the cream cheese mixture!. Drizzle the remaining cup of cold espresso, & spread the remaining cream cheese mixture!.
_6!.Sprinkle the cocoa over the top of the dessert!. If you have a small strainer, place the cocoain the strainer & shake it over the dessert!. Otherwise!. Shake the cocoa from a spoon!. Cover & refrigerate for about 4 hours!. If you want to, you can garnish each serving with a cherry!.
**************************************!.!.!.
Apple Crisp: The perfect recipe for an abundant apple season!. After one taste, you’ll want to make it again and again!.
Prep Time:20 min
Start to Finish:50 min
Makes:6 servings
4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal? all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Ice cream
1!. Heat oven to 375oF!. Grease bottom and sides of 8-inch square pan with shortening!.
2!. Peel the apples if desired!. Cut the apple into fourths, and remove the seeds!.Cut each fourth into slices!. You will need about 4 cups of apple slices!. Spread the slices in the greased pan!.
3!.Mix the Brown sugar, flour,oats,margarine,cinnamon and nutmeg w/ a fork!. The mixture will be crumbly!. Sprinkle this mixture evenly over thye apples!.
4!. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork!. Serve warm with ice cream!.
*Hope This Helps*
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!.?!.?*(?!.?*′?`*?!.?)`*?Www@FoodAQ@Com
This makes 9 servings!. Refrigerate for 4 hours!.
Essential Equipement:
Electric Mixer or hand beater; 8-inch square pan or 9-inch round pan!.
*1 cup whipping (heavy) cream
*1 package (8 ounces) cream cheese
*1/2 cup powdered sugar
*2 tablespoons light rum extract or 1/2 teaspoon rum extract
*1 package (3 ounces) lady fingers (12 ladyfingers)
*1/2 cup cold prepared espresso
*2 teaspoons baking cocoa
*Cherries with stems (if desired)
Directions:
_1!.pour whipping cream into a medium bowl, & place in fridge to chill!. the cream will whip better in a cold fridge!.
_2!.beat the cream cheese & powdered sugar in another medium bowl w/ the electric mixer on medium speed until smooth!. Beat the rum on low speed, & set aside!.
_3!.beat the whipping cream on highe speed until stiff peaks form!. Gently sppon the whipped cream onto the cream cheese mixer!. To fold together; use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl & up the side, turning the mixtures over!.Rotate the bowl 1/4 turn, & repeat this down-across-up motion!.Continue mixing in this way just until ingredients are blended!.
_4!.Split each ladyfinger horzontally in half!. Arrange halfof them, cut sides up, over the bottom of the ungreased pan!. Drizzle 1/4 cup of the cold espresso over the ladyfingers!. Spread half of the cream cheese mixture over ladyfingers!.
_5!.Arrange the remaining ladyfingers,cuts sides up, over the cream cheese mixture!. Drizzle the remaining cup of cold espresso, & spread the remaining cream cheese mixture!.
_6!.Sprinkle the cocoa over the top of the dessert!. If you have a small strainer, place the cocoain the strainer & shake it over the dessert!. Otherwise!. Shake the cocoa from a spoon!. Cover & refrigerate for about 4 hours!. If you want to, you can garnish each serving with a cherry!.
**************************************!.!.!.
Apple Crisp: The perfect recipe for an abundant apple season!. After one taste, you’ll want to make it again and again!.
Prep Time:20 min
Start to Finish:50 min
Makes:6 servings
4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal? all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Ice cream
1!. Heat oven to 375oF!. Grease bottom and sides of 8-inch square pan with shortening!.
2!. Peel the apples if desired!. Cut the apple into fourths, and remove the seeds!.Cut each fourth into slices!. You will need about 4 cups of apple slices!. Spread the slices in the greased pan!.
3!.Mix the Brown sugar, flour,oats,margarine,cinnamon and nutmeg w/ a fork!. The mixture will be crumbly!. Sprinkle this mixture evenly over thye apples!.
4!. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork!. Serve warm with ice cream!.
*Hope This Helps*
!.′*?!.?(*?!.???!.?*′)?!.?*
?!.? ′¨ ?????′¨`??
!.?!.?*(?!.?*′?`*?!.?)`*?Www@FoodAQ@Com
Classic Tiramisu
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate
Combine egg yolks and sugar in the top of a double boiler, over boiling water!. Reduce heat to low, and cook for about 10 minutes, stirring constantly!. Remove from heat and whip yolks until thick and lemon colored!.
Add mascarpone to whipped yolks!. Beat until combined!. In a separate bowl, whip cream to stiff peaks!. Gently fold into yolk mixture and set aside!.
Split the lady fingers in half, and line the bottom and sides of a large glass bowl!. Brush with coffee liqueur!. Spoon half of the cream filling over the lady fingers!. Repeat ladyfingers, coffee liqueur and filling layers!. Garnish with cocoa and chocolate curls!. Refrigerate several hours or overnight!.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar!.Www@FoodAQ@Com
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur
1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate
Combine egg yolks and sugar in the top of a double boiler, over boiling water!. Reduce heat to low, and cook for about 10 minutes, stirring constantly!. Remove from heat and whip yolks until thick and lemon colored!.
Add mascarpone to whipped yolks!. Beat until combined!. In a separate bowl, whip cream to stiff peaks!. Gently fold into yolk mixture and set aside!.
Split the lady fingers in half, and line the bottom and sides of a large glass bowl!. Brush with coffee liqueur!. Spoon half of the cream filling over the lady fingers!. Repeat ladyfingers, coffee liqueur and filling layers!. Garnish with cocoa and chocolate curls!. Refrigerate several hours or overnight!.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar!.Www@FoodAQ@Com
what about a Lemon and Berry Trifle!? :)
6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Lemoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish
To make the lemon curd: Bring a pot of water to a simmer over medium-low heat!. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth!. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk!. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow!. Don't let it boil!. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted!. Refrigerate until the custard is cold and firm!.
To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed!. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse!. Line a glass trifle bowl with pieces of pound cake to fit!. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries!. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries!. Chill before serving!. Garnish with fresh mint!.Www@FoodAQ@Com
6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Lemoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish
To make the lemon curd: Bring a pot of water to a simmer over medium-low heat!. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth!. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk!. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow!. Don't let it boil!. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted!. Refrigerate until the custard is cold and firm!.
To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed!. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse!. Line a glass trifle bowl with pieces of pound cake to fit!. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries!. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries!. Chill before serving!. Garnish with fresh mint!.Www@FoodAQ@Com
MILLION DOLLAR POUND CAKE
1 pound butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Beat butter in a bowl with electric mixer; gradually add sugar, beating well at medium speed!. Add eggs, one at a time, beating thoroughly after each addition!. Add flour to butter mixture alternately with milk, beginning and ending with flour!. Mix until just blended after each addition!. Stir in extracts!. Pour batter into a greased and floured 10-inch tube pan!.
Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean!. Cool cake in pan for 15 minutes; remove from pan and let cool completely on a wire rack!.Www@FoodAQ@Com
1 pound butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Beat butter in a bowl with electric mixer; gradually add sugar, beating well at medium speed!. Add eggs, one at a time, beating thoroughly after each addition!. Add flour to butter mixture alternately with milk, beginning and ending with flour!. Mix until just blended after each addition!. Stir in extracts!. Pour batter into a greased and floured 10-inch tube pan!.
Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean!. Cool cake in pan for 15 minutes; remove from pan and let cool completely on a wire rack!.Www@FoodAQ@Com
Its a sweet cake with strawberries inside!.!.!.Www@FoodAQ@Com
Dirt cake!.!.!.!.!.
http://bertc!.com/dirtcake!.htmWww@FoodAQ@Com
http://bertc!.com/dirtcake!.htmWww@FoodAQ@Com