Any good dessert recipes?!
Id like to bake a cake, something light so maybe like a coconut sponge or something!. Chocolate always goes down well to!! Im not very good in the kitchen tho so something easy!.
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
Victoria sponge cake
Ingredients
Sponge
175g unsalted Butter
175g caster sugar
3 Eggs, beaten
175g self-raising flour
Filling
3 tbsp strawberry jam
500ml double cream
Method
1!. Set the oven to 180C/gas 4!. Lightly butter two sandwich tins, each with a diameter of 20cm!.
2!. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg!.
3!. Fold in the sifted flour and spoon the mixture into the prepared cake tins!.
4!. Bake for 20 minutes!. Leave to cool and then remove from the tins!.
5!. Whip the cream until thick and use it to fill the sponge with the jam!.
6!. Dust liberally with icing sugar to serve!.
or try this one
Angel Food Cake
"Classic angel food cake, light and tastes great by itself!"
INGREDIENTS
1 cup cake flour
1 1/2 cups white sugar
12 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
Method
1) Preheat the oven to 375 degrees F (190 degrees C)!. Be sure that your 10 inch tube pan is clean and dry!. Any amount of oil or residue could deflate the egg whites!. Sift together the flour, and 3/4 cup of the sugar, set aside!.
2) In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks!. Gradually add the remaining sugar while continuing to whip to stiff peaks!.
3) When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time!. Do not overmix!. Put the batter into the tube pan!.
4) Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched!. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling!. When cool, run a knife around the edge of the pan and invert onto a plate!.Www@FoodAQ@Com
Ingredients
Sponge
175g unsalted Butter
175g caster sugar
3 Eggs, beaten
175g self-raising flour
Filling
3 tbsp strawberry jam
500ml double cream
Method
1!. Set the oven to 180C/gas 4!. Lightly butter two sandwich tins, each with a diameter of 20cm!.
2!. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg!.
3!. Fold in the sifted flour and spoon the mixture into the prepared cake tins!.
4!. Bake for 20 minutes!. Leave to cool and then remove from the tins!.
5!. Whip the cream until thick and use it to fill the sponge with the jam!.
6!. Dust liberally with icing sugar to serve!.
or try this one
Angel Food Cake
"Classic angel food cake, light and tastes great by itself!"
INGREDIENTS
1 cup cake flour
1 1/2 cups white sugar
12 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
Method
1) Preheat the oven to 375 degrees F (190 degrees C)!. Be sure that your 10 inch tube pan is clean and dry!. Any amount of oil or residue could deflate the egg whites!. Sift together the flour, and 3/4 cup of the sugar, set aside!.
2) In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks!. Gradually add the remaining sugar while continuing to whip to stiff peaks!.
3) When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time!. Do not overmix!. Put the batter into the tube pan!.
4) Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched!. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling!. When cool, run a knife around the edge of the pan and invert onto a plate!.Www@FoodAQ@Com
Chocolate Cream Surprise
How to make chocolate cream surprise:
Quantity
Ingredients
300ml (1/2 pint) Double cream
300ml (1/2 pint) Single cream
100g (4 oz) White breadcrumbs
8 tablespoons Drinking chocolate
2 tablespoons Coffee powder
115g (4!.5 oz) Demerara sugar
To decorate Crumbled chocolate
Method
Whip the creams together until they are light and fluffy, but be careful not to overwhip!. In another bowl, combine the remaining ingredients!. Layer the crumb mix and the cream in a serving-bowl, beginning with the crumbs and ending with the cream!. Place the chocolate cream suprise in the refrigerator for 24 hours to set and combine properly!.Www@FoodAQ@Com
How to make chocolate cream surprise:
Quantity
Ingredients
300ml (1/2 pint) Double cream
300ml (1/2 pint) Single cream
100g (4 oz) White breadcrumbs
8 tablespoons Drinking chocolate
2 tablespoons Coffee powder
115g (4!.5 oz) Demerara sugar
To decorate Crumbled chocolate
Method
Whip the creams together until they are light and fluffy, but be careful not to overwhip!. In another bowl, combine the remaining ingredients!. Layer the crumb mix and the cream in a serving-bowl, beginning with the crumbs and ending with the cream!. Place the chocolate cream suprise in the refrigerator for 24 hours to set and combine properly!.Www@FoodAQ@Com
well hon ur lucky to have me cose fortunatley i no this really yummr recipe specically for u PREP TIME 20 Min
COOK TIME 45 Min
READY IN 1 Hr 5 Min
Original recipe yield 1 - 8x4 inch loaf pan
115 g butter
84 g bittersweet chocolate, chopped
135 g white sugar
125 g all-purpose flour
1 g baking soda
1 g baking powder
115 g sour cream
2 eggs
5 ml vanilla extract
70 g ground roasted hazelnuts
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C)!. Grease and flour an 8x4 inch loaf pan!.
In a saucepan over medium heat, melt the butter, stir in the chocolate, remove from heat and stir until the chocolate is completely melted!. Add the sugar and mix well!. Combine the flour, baking powder and baking soda, stir into the chocolate mixture!. Blend in the sour cream!. Beat in the eggs one at a time, then stir in the vanilla!. Finally, fold in the ground hazelnuts!. Spread the batter evenly into the prepared pan!.
Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean!. Allow cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely!.Www@FoodAQ@Com
COOK TIME 45 Min
READY IN 1 Hr 5 Min
Original recipe yield 1 - 8x4 inch loaf pan
115 g butter
84 g bittersweet chocolate, chopped
135 g white sugar
125 g all-purpose flour
1 g baking soda
1 g baking powder
115 g sour cream
2 eggs
5 ml vanilla extract
70 g ground roasted hazelnuts
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C)!. Grease and flour an 8x4 inch loaf pan!.
In a saucepan over medium heat, melt the butter, stir in the chocolate, remove from heat and stir until the chocolate is completely melted!. Add the sugar and mix well!. Combine the flour, baking powder and baking soda, stir into the chocolate mixture!. Blend in the sour cream!. Beat in the eggs one at a time, then stir in the vanilla!. Finally, fold in the ground hazelnuts!. Spread the batter evenly into the prepared pan!.
Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean!. Allow cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely!.Www@FoodAQ@Com
Hello LindsayDawn,
Here is a link to my all chocolate web-site!. There are many great recipes, they are posted only after testing them , I only want to share the best!.
http://www!.the-chocolate-spot!.com/the-ch!.!.!.
Good Luck!
I hope you get lots of great new recipes!
Genesee from The-Chocolate-SpotWww@FoodAQ@Com
Here is a link to my all chocolate web-site!. There are many great recipes, they are posted only after testing them , I only want to share the best!.
http://www!.the-chocolate-spot!.com/the-ch!.!.!.
Good Luck!
I hope you get lots of great new recipes!
Genesee from The-Chocolate-SpotWww@FoodAQ@Com
just check out the ones on food websites like foodtv and stuff!. some of them are good!. you can even get creative and put your own touch into it!. i always treat recipies from cookbooks and the internet as a guide and for ideas but i have never followed them to the letter exept for the first time just to see what it's like then i always change them to make to suite my taste!. dont stop trying til it's perfect!. it always pays off!.Www@FoodAQ@Com
Dessert Recipes And Cookbooks
Featured Dessert Recipes & Cookbooks
Have a great dessert recipe!?
Share it using the link below and you just might see it featured right here!.
Submit Your Favorite Recipes!
Recent Dessert Recipes
corn on the cobcakesshades of autumn piewinter fruit saladchocolate, cherry & almond bread puddingtangerine-chocolate tart Share Your Recipe Recent Dessert Cookbooks
becky's recipesdesserts!top 10 american / spanish dishes and drinks!!dessertstoni`s cookbookWww@FoodAQ@Com
Featured Dessert Recipes & Cookbooks
Have a great dessert recipe!?
Share it using the link below and you just might see it featured right here!.
Submit Your Favorite Recipes!
Recent Dessert Recipes
corn on the cobcakesshades of autumn piewinter fruit saladchocolate, cherry & almond bread puddingtangerine-chocolate tart Share Your Recipe Recent Dessert Cookbooks
becky's recipesdesserts!top 10 american / spanish dishes and drinks!!dessertstoni`s cookbookWww@FoodAQ@Com
Yes banoffee pie!!!!omg it is the best and is easy to make!.!.!.all you need are biscuits and you crush then with butter out them as the base then add caramlised custard (you buy it from a tin) then bananas then whipped cream its buff :) heres the recipe
http://www!.banoffee!.co!.uk/banoffee/recip!.!.!.Www@FoodAQ@Com
http://www!.banoffee!.co!.uk/banoffee/recip!.!.!.Www@FoodAQ@Com
There's a recipe in the recent Jamie Oliver book for Strawberries in a Pimms (I think) sauce with biscuit and cream!. Sounds simple (which it is) and it's lovely too - recently my friends had us round for dinner and prepared this for us!. Yummy!Www@FoodAQ@Com
buy some digestive biscuits put one on a plate then melt a mars bar in the microwave spread on top of biscuit let it go hard in refrigerator top with whipped cream and sliced babana if like grate a little chocolate on top enjoyWww@FoodAQ@Com
Pineapple Delight - My Mom's made this since I was a kid and I've always loved it!.
http://www!.ex-designz!.net/recipedisplay!.!.!.!.Www@FoodAQ@Com
http://www!.ex-designz!.net/recipedisplay!.!.!.!.Www@FoodAQ@Com
try chocolate mouse:
http://www!.youtube!.com/watch!?v=g28-9NVUH!.!.!.Www@FoodAQ@Com
http://www!.youtube!.com/watch!?v=g28-9NVUH!.!.!.Www@FoodAQ@Com
not for desserts bu if you go on the early learning center website it tells you how to make LUSH cheesy buiscets mmmmmmmmmmmmWww@FoodAQ@Com
chocolate trufflesWww@FoodAQ@Com
you can beet jelly!Www@FoodAQ@Com
melt chocolate and then dip a mars bar in itWww@FoodAQ@Com
Try sand!?
Sorry I had to!. please go easy on meWww@FoodAQ@Com
Sorry I had to!. please go easy on meWww@FoodAQ@Com
i dont know but post me some if u make it!. im huuungry!.Www@FoodAQ@Com
Lemon Cake with Lemon Filling and Lemon Butter Frosting [Ha, it's sort of light!? At least a light flavor]
NGREDIENTS
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 cup butter
* 1 1/4 cups white sugar
* 3 eggs
* 1 teaspoon vanilla extract
* 1 cup milk
*
* 1 tablespoon grated lemon zest
* 1/2 cup fresh lemon juice
* 1 tablespoon cornstarch
* 6 tablespoons butter
* 3/4 cup white sugar
* 4 egg yolks, beaten
*
* 4 cups confectioners' sugar
* 1/2 cup butter, softened
* 2 tablespoons fresh lemon juice
* 1 teaspoon grated lemon zest
* 2 tablespoons milk
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DIRECTIONS
1!. Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour two 8 inch round pans!. Mix together the flour, baking powder and salt!. Set aside!.
2!. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes!. Beat in the eggs one at a time, then stir in the vanilla!. Beat in the flour mixture alternately with the milk, mixing just until incorporated!.
3!. Pour batter into prepared pans!. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean!. Allow to cool in pans on wire racks for 10 minutes!. Then invert onto wire racks to cool completely!.
4!. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth!. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat!. Boil for one minute, stirring constantly!. In small bowl, with a wire whisk, beat egg yolks until smooth!. Whisk in a small amount of the hot lemon mixture!. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly!. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil)!.
5!. Pour mixture into medium bowl!. Press plastic wrap onto surface to keep skin from forming as it cools!. Cool to room temperature!. Refrigerate 3 hours!.
6!. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth!. Beat in milk, and increase speed and continue to beat until light and fluffy!.
7!. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers!. Place 1 layer, cut side up, on a serving plate!. Spread with half of the lemon filling!. Top with another layer, and spread with 1/2 cup frosting!. Add third layer, and spread with remaining half of the lemon filling!. Press on final cake layer, and frost top and sides of cake with remaining frosting!. Refrigerate cake until serving time!.
Orange Cake [^^ citrus mood I guess!?]
NGREDIENTS
* 1 (18!.25 ounce) package yellow cake mix
* 1 (3!.4 ounce) package instant vanilla pudding mix
* 2 cups sour cream
* 2 eggs
* 1/4 cup vegetable oil
* 1/4 cup orange liqueur
* 1 cup white chocolate chips
* 1/8 cup confectioners' sugar for dusting
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DIRECTIONS
1!. Preheat oven to 350 degrees F(175 degrees C)!. Grease a 9 inch Bundt pan!.
2!. In a medium bowl, stir together the cake mix and pudding mix!. Add the sour cream, eggs, oil and orange liqueur!. Mix until smooth and well blended, then fold in the white chocolate chips!. Pour the mixture into the prepared pan!.
3!. Bake for 1 hour in the preheated oven, until cake springs back to the touch!. Allow cake to cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely!. When cake is cool, dust with confectioners' sugar and serve!.
Hope I helped if at least a little!Www@FoodAQ@Com
NGREDIENTS
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 cup butter
* 1 1/4 cups white sugar
* 3 eggs
* 1 teaspoon vanilla extract
* 1 cup milk
*
* 1 tablespoon grated lemon zest
* 1/2 cup fresh lemon juice
* 1 tablespoon cornstarch
* 6 tablespoons butter
* 3/4 cup white sugar
* 4 egg yolks, beaten
*
* 4 cups confectioners' sugar
* 1/2 cup butter, softened
* 2 tablespoons fresh lemon juice
* 1 teaspoon grated lemon zest
* 2 tablespoons milk
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1!. Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour two 8 inch round pans!. Mix together the flour, baking powder and salt!. Set aside!.
2!. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes!. Beat in the eggs one at a time, then stir in the vanilla!. Beat in the flour mixture alternately with the milk, mixing just until incorporated!.
3!. Pour batter into prepared pans!. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean!. Allow to cool in pans on wire racks for 10 minutes!. Then invert onto wire racks to cool completely!.
4!. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth!. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat!. Boil for one minute, stirring constantly!. In small bowl, with a wire whisk, beat egg yolks until smooth!. Whisk in a small amount of the hot lemon mixture!. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly!. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil)!.
5!. Pour mixture into medium bowl!. Press plastic wrap onto surface to keep skin from forming as it cools!. Cool to room temperature!. Refrigerate 3 hours!.
6!. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth!. Beat in milk, and increase speed and continue to beat until light and fluffy!.
7!. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers!. Place 1 layer, cut side up, on a serving plate!. Spread with half of the lemon filling!. Top with another layer, and spread with 1/2 cup frosting!. Add third layer, and spread with remaining half of the lemon filling!. Press on final cake layer, and frost top and sides of cake with remaining frosting!. Refrigerate cake until serving time!.
Orange Cake [^^ citrus mood I guess!?]
NGREDIENTS
* 1 (18!.25 ounce) package yellow cake mix
* 1 (3!.4 ounce) package instant vanilla pudding mix
* 2 cups sour cream
* 2 eggs
* 1/4 cup vegetable oil
* 1/4 cup orange liqueur
* 1 cup white chocolate chips
* 1/8 cup confectioners' sugar for dusting
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1!. Preheat oven to 350 degrees F(175 degrees C)!. Grease a 9 inch Bundt pan!.
2!. In a medium bowl, stir together the cake mix and pudding mix!. Add the sour cream, eggs, oil and orange liqueur!. Mix until smooth and well blended, then fold in the white chocolate chips!. Pour the mixture into the prepared pan!.
3!. Bake for 1 hour in the preheated oven, until cake springs back to the touch!. Allow cake to cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely!. When cake is cool, dust with confectioners' sugar and serve!.
Hope I helped if at least a little!Www@FoodAQ@Com