Any desert idea for a baby shower?!
I am helping another friend for a baby shower, I am in charge of making deserts!.I would appreciate if you give me some ideas!. please do not include any cake recepies since we are already buying a cake, and I also want to make cream caramel!.any other idea!?Www@FoodAQ@Com
Answers:
Summer fruit compote!.!.you can buy this in cartons at the supermarket or make it fresh with whatever soft fruit you like!.!.peel and stone peaches etcetera, hull strawberries and cut into pieces along with raspberries, nectarines,blueberries and whatever else you like, put all the fruit into a large saucepan with half a cup of water and a quarter cup of sugar, bring to the boil and then simmer for thirty minutes, stirring regularly and adding a little more water!.!.or red wine/ port/ sherry if more liquid is needed!. allow it to cool for a while and then taste and adjust the sweetness to suit yourself!.!.keeping it slightly tart!. Serve in glasses or bowls either hot or cold, with ice cream or double cream that has been slightly sweetened and whipped to make it just a little thicker than it already is' or dollops of Greek yogurt mixed with honey!. Top it off with crumbled meringues or chopped nuts!.
This is a reciept with no exact proportions, you make it to suit your own taste and ingredients!.!.make a small amount first to try but cook for only twenty minutes!.Www@FoodAQ@Com
This is a reciept with no exact proportions, you make it to suit your own taste and ingredients!.!.make a small amount first to try but cook for only twenty minutes!.Www@FoodAQ@Com
Chocolate Creme Brulee
Recipe courtesy Paula Deen (6 servings)
1 quart heavy cream
1 cup sugar
1- ounce chocolate liqueur (recommended: Godiva Liqueur)
1/2 tablespoon vanilla extract
2 ounces cocoa powder
1-ounce unsweetened chocolate
11 large egg yolks
Preheat the oven to 350 degrees F!.
In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla!. When the mixture is warm add the cocoa powder and chocolate and whisk until blended!.
Place the egg yolks in a large stainless steel bowl!. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking!. Strain and pour into individual porcelain ramekins!. Place the ramekins in a large baking pan!. Pour enough hot water into the pan to come half way up the sides of the ramekins!. Bake until firm in the center, about 30 minutes!. Remove the ramekins from the water bath and let cool completely!. Place in the refrigerator for 2 hours!. Dust with sugar and caramelize with a propane torch!. Serve immediately!.Www@FoodAQ@Com
Recipe courtesy Paula Deen (6 servings)
1 quart heavy cream
1 cup sugar
1- ounce chocolate liqueur (recommended: Godiva Liqueur)
1/2 tablespoon vanilla extract
2 ounces cocoa powder
1-ounce unsweetened chocolate
11 large egg yolks
Preheat the oven to 350 degrees F!.
In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla!. When the mixture is warm add the cocoa powder and chocolate and whisk until blended!.
Place the egg yolks in a large stainless steel bowl!. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking!. Strain and pour into individual porcelain ramekins!. Place the ramekins in a large baking pan!. Pour enough hot water into the pan to come half way up the sides of the ramekins!. Bake until firm in the center, about 30 minutes!. Remove the ramekins from the water bath and let cool completely!. Place in the refrigerator for 2 hours!. Dust with sugar and caramelize with a propane torch!. Serve immediately!.Www@FoodAQ@Com
Angel Cake Surprise
INGREDIENTS
1 (10 inch tube pan) angel food cake
1 (3 ounce) package strawberry flavored gelatin
1 (15 ounce) can sliced peaches
3 bananas
1 (5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
DIRECTIONS
Break angel food or pound cake into bite size pieces!. Put into a 9x13 inch pan (preferably glass)!.
Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan!. Drain the peaches and pour the juice over the gelatin in the pan!. Slice bananas on top of gelatin!. Arrange peach slices on top of banana slices!. If desired, add crushed pineapple!.
Prepare instant pudding according to instructions on box and spread evenly over fruit!.
Spread whipped topping on top of the pudding!. Try to keep the layers separate!.
Refrigerate at least 2 hours before serving!.Www@FoodAQ@Com
INGREDIENTS
1 (10 inch tube pan) angel food cake
1 (3 ounce) package strawberry flavored gelatin
1 (15 ounce) can sliced peaches
3 bananas
1 (5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
DIRECTIONS
Break angel food or pound cake into bite size pieces!. Put into a 9x13 inch pan (preferably glass)!.
Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan!. Drain the peaches and pour the juice over the gelatin in the pan!. Slice bananas on top of gelatin!. Arrange peach slices on top of banana slices!. If desired, add crushed pineapple!.
Prepare instant pudding according to instructions on box and spread evenly over fruit!.
Spread whipped topping on top of the pudding!. Try to keep the layers separate!.
Refrigerate at least 2 hours before serving!.Www@FoodAQ@Com
Chocolate Chip Cheese Ball
1- 8 oz!. cream cheese, softened
1 stick butter, softened
1/2 cup chopped pecans, finely chopped
2 Tbsp!. light brown sugar
3/4 cup powdered sugar
1 tsp!. vanilla
3/4 cup mini semisweet chocolate chips
Combine all ingredients (except choc!. chips) in a bowl, much like you would a cookie dough!. Refrigerate for at least half an hour!. Take out mixture, form into a ball, then roll it in the choc!. chips!. Refrigerate again until ready to serve!. Serve with graham crackers, vanilla wafers, or shortbread cookies!.
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KEY LIME TARTLETS
This recipe can be easily doubled to make as many tarts as you need!.
24 Key Lime Cooler cookies
8 oz!. cream cheese, softened
1 egg
? cup sugar
2 Tbsp!. lime juice, preferably key lime
1 tsp!. lime zest
Fresh sweetened whipped cream
Mint leaves or lime zest, for garnish
Preheat oven to 350oF!. Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray!. Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down!.
Prepare filling!. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed!. Fill the cups to the top!. Bake for 10 to 12 minutes!. Remove tarts to cool!. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream!. Pipe the whipped cream on top of the tarts!. Garnish with tiny mint leaves or lime zest!.Www@FoodAQ@Com
1- 8 oz!. cream cheese, softened
1 stick butter, softened
1/2 cup chopped pecans, finely chopped
2 Tbsp!. light brown sugar
3/4 cup powdered sugar
1 tsp!. vanilla
3/4 cup mini semisweet chocolate chips
Combine all ingredients (except choc!. chips) in a bowl, much like you would a cookie dough!. Refrigerate for at least half an hour!. Take out mixture, form into a ball, then roll it in the choc!. chips!. Refrigerate again until ready to serve!. Serve with graham crackers, vanilla wafers, or shortbread cookies!.
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KEY LIME TARTLETS
This recipe can be easily doubled to make as many tarts as you need!.
24 Key Lime Cooler cookies
8 oz!. cream cheese, softened
1 egg
? cup sugar
2 Tbsp!. lime juice, preferably key lime
1 tsp!. lime zest
Fresh sweetened whipped cream
Mint leaves or lime zest, for garnish
Preheat oven to 350oF!. Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray!. Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down!.
Prepare filling!. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed!. Fill the cups to the top!. Bake for 10 to 12 minutes!. Remove tarts to cool!. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream!. Pipe the whipped cream on top of the tarts!. Garnish with tiny mint leaves or lime zest!.Www@FoodAQ@Com
Watch the first two videos and they show you how to make chocolate eclairs!.
http://youtube!.com/results!?search_query=!.!.!.Www@FoodAQ@Com
http://youtube!.com/results!?search_query=!.!.!.Www@FoodAQ@Com
desertWww@FoodAQ@Com
Desserts!?Www@FoodAQ@Com
You might find something you can use:
ORANGE DELIGHT
INGREDIENTS:
1 small box vanilla pudding
1 small box tapioca pudding
1 small box orange jell-o
2 1/2 cups boiling water
1/2 cup orange juice
1 envelope Dream Whip, prepared
(or small container Cool Whip)
1 small can mandarin oranges (drained)
DIRECTIONS:
1!.) Thoroughly blend: vanilla pudding, tapioca pudding & jell-o!.
2!.) Combine dry ingredients with boiling water, cook to rapid boil, over medium heat, taking care not to scorch stirring constantly!.
3!.) Remove from heat and add orange juice, cool completely to room temperature!.
4!.) Fold in Dream Whip/Cool Whip and oranges!. Refrigerate until set!.
Variations:
I’ve used Cherries - cherry jell-0 - cherry juice!.!.!.&!.!.!.Strawberries - strawberry pudding -strawberry jell-o - strawberry juice!. All ‘good’!
PUMPKIN PUDDING
INGREDIENTS:
1 small box vanilla pudding
1 cup milk
1 cup canned pumpkin (NOT pumpkin mix)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon gloves
DIRECTIONS:
Combine pudding mix and milk in mixing bowl, mix well!. Add pumpkin and spices!. Mix thoroughly!. Pour into serving dishes, chill until set!.
Hint:
I have used butterscotch pudding,
Can substitute 1 3/4 teaspoons of pumpkin pie spice for the cinnamon/ginger/ gloves spices!.
For a lower calorie pudding use fat-free pudding & skim milk!.
PINEAPPLE WHIP
MIX THOROUGHLY:
20oz!. can crushed pineapple (Do not drain!)
1 small package White Chocolate Instant Pudding
ADD & MIX THOROUGHLY:
16oz!. Vanilla Fat-Free Yogurt
ADD & MIX THOROUGHLY:
8oz!. container Fat-Free Cool Whip
Refrigerate about an hour before serving!.
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
ORANGE DELIGHT
INGREDIENTS:
1 small box vanilla pudding
1 small box tapioca pudding
1 small box orange jell-o
2 1/2 cups boiling water
1/2 cup orange juice
1 envelope Dream Whip, prepared
(or small container Cool Whip)
1 small can mandarin oranges (drained)
DIRECTIONS:
1!.) Thoroughly blend: vanilla pudding, tapioca pudding & jell-o!.
2!.) Combine dry ingredients with boiling water, cook to rapid boil, over medium heat, taking care not to scorch stirring constantly!.
3!.) Remove from heat and add orange juice, cool completely to room temperature!.
4!.) Fold in Dream Whip/Cool Whip and oranges!. Refrigerate until set!.
Variations:
I’ve used Cherries - cherry jell-0 - cherry juice!.!.!.&!.!.!.Strawberries - strawberry pudding -strawberry jell-o - strawberry juice!. All ‘good’!
PUMPKIN PUDDING
INGREDIENTS:
1 small box vanilla pudding
1 cup milk
1 cup canned pumpkin (NOT pumpkin mix)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon gloves
DIRECTIONS:
Combine pudding mix and milk in mixing bowl, mix well!. Add pumpkin and spices!. Mix thoroughly!. Pour into serving dishes, chill until set!.
Hint:
I have used butterscotch pudding,
Can substitute 1 3/4 teaspoons of pumpkin pie spice for the cinnamon/ginger/ gloves spices!.
For a lower calorie pudding use fat-free pudding & skim milk!.
PINEAPPLE WHIP
MIX THOROUGHLY:
20oz!. can crushed pineapple (Do not drain!)
1 small package White Chocolate Instant Pudding
ADD & MIX THOROUGHLY:
16oz!. Vanilla Fat-Free Yogurt
ADD & MIX THOROUGHLY:
8oz!. container Fat-Free Cool Whip
Refrigerate about an hour before serving!.
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
A great, easy, crowd pleasing sweet addition to any party or shower are mini cream puffs, mini eclairs, cheesecake squares, etc!. You can find these in the freezer section of a Sam's club, Costco, BJ's warehouse, or most grocery stores!. (Aldi even has them from time to time and they are VERY good!.) Fruit salad is another great option!. You can serve it with the sweet cream cheese/marshmallow fluff dip!. You could do lemon bars, seven layer cookies, decorated cookies- since it is a baby shower you could decorate them in a baby theme!.
SEVEN LAYER COOKIES
1 stick butter
1 1/2 cups graham crackers
1 can Eagle brand sweetened condensed milk
1 cup semi-sweet chocolate chips
1 1/2 cups coconut
1 cup chopped walnuts
1 cup butterscotch chips (can be omitted)
Melt butter in a cake pan!. Sprinkle crumbs over butter and pour Eagle brand condensed milk over the crumbs!. Top with remaining ingredients in the order given and press down firmly!.
Bake 25 minutes or until lightly brown at 350 degrees!.
Lemon Bars
4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
Hot shortbread base, recipe follows
3 tablespoons confectioners' sugar
Preheat oven to 350 degrees F!. In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour!. Pour lemon mixture over hot shortbread!. Reduce oven temperature to 300 degrees F!. And bake in middle of oven until set, about 30 minutes!. Cool completely in pan and cut into 24 bars!. Bar cookies keep, covered and chilled, 3 days!. Sift confectioners' sugar over bars before serving!.
Shortbread Base:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
Preheat oven to 350 degrees!.
Cut butter into 1/2-inch pieces!. In a food processor process all ingredients until mixture begins to form small lumps!. Sprinkle mixture into a 13 by 9 by 2-inch baking pan and with a metal spatula press evenly onto bottom!. Bake shortbread in middle of oven until golden, about 20 minutes!. While shortbread is baking, prepare topping!.
CHEESECAKE BARS
2 cans crescent rolls
1 tsp!. vanilla
3/4 c!. sugar
2 (8 oz!.) pkg!. cream cheese, softened
Spread 1 can crescent rolls on the bottom of 9x13 inch ungreased pan!. Pinch seams together!. Beat cheese, sugar, and vanilla until creamy!. Spread on crescent rolls!. Top with second can of rolls!. Bake for 25-30 minutes at 375 degrees!. Dust with powdered sugar!.
(I sprinkle the tops with cinnamon sugar and drizzle melted butter on top before baking--- this keeps them moist)
CREAM CHEESE FRUIT DIP
(32 oz!.) jar marshmallow creme
1 (8 oz!.) cream cheese, softened
Mix the marshmallow creme and cream cheese!. Blend with a mixer until it is smooth and creamy!. Use as a dip for a fruit tray or as frosting on the cake of your choice or as the sauce on a fruit pizza!.
Hope these things help!!!Www@FoodAQ@Com
SEVEN LAYER COOKIES
1 stick butter
1 1/2 cups graham crackers
1 can Eagle brand sweetened condensed milk
1 cup semi-sweet chocolate chips
1 1/2 cups coconut
1 cup chopped walnuts
1 cup butterscotch chips (can be omitted)
Melt butter in a cake pan!. Sprinkle crumbs over butter and pour Eagle brand condensed milk over the crumbs!. Top with remaining ingredients in the order given and press down firmly!.
Bake 25 minutes or until lightly brown at 350 degrees!.
Lemon Bars
4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
Hot shortbread base, recipe follows
3 tablespoons confectioners' sugar
Preheat oven to 350 degrees F!. In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour!. Pour lemon mixture over hot shortbread!. Reduce oven temperature to 300 degrees F!. And bake in middle of oven until set, about 30 minutes!. Cool completely in pan and cut into 24 bars!. Bar cookies keep, covered and chilled, 3 days!. Sift confectioners' sugar over bars before serving!.
Shortbread Base:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
Preheat oven to 350 degrees!.
Cut butter into 1/2-inch pieces!. In a food processor process all ingredients until mixture begins to form small lumps!. Sprinkle mixture into a 13 by 9 by 2-inch baking pan and with a metal spatula press evenly onto bottom!. Bake shortbread in middle of oven until golden, about 20 minutes!. While shortbread is baking, prepare topping!.
CHEESECAKE BARS
2 cans crescent rolls
1 tsp!. vanilla
3/4 c!. sugar
2 (8 oz!.) pkg!. cream cheese, softened
Spread 1 can crescent rolls on the bottom of 9x13 inch ungreased pan!. Pinch seams together!. Beat cheese, sugar, and vanilla until creamy!. Spread on crescent rolls!. Top with second can of rolls!. Bake for 25-30 minutes at 375 degrees!. Dust with powdered sugar!.
(I sprinkle the tops with cinnamon sugar and drizzle melted butter on top before baking--- this keeps them moist)
CREAM CHEESE FRUIT DIP
(32 oz!.) jar marshmallow creme
1 (8 oz!.) cream cheese, softened
Mix the marshmallow creme and cream cheese!. Blend with a mixer until it is smooth and creamy!. Use as a dip for a fruit tray or as frosting on the cake of your choice or as the sauce on a fruit pizza!.
Hope these things help!!!Www@FoodAQ@Com