What is your favorite dessert recipe?!
I want to make a dessert with things I have around the house but tastes really good to!. So the recipe would have to exclude uncommon ingrediants, nuts and cinnamon!.Www@FoodAQ@Com
Answers:
Nuts and cinnamon only reminds me of a very yummy baklva!. Mmmmm or some muffin or cake, but I absolutely love baklava and that's what I'm gonna choose as my fav recipe!.
Here is the recipe - VERY delicious!
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Preheat oven to 350 degrees F(175 degrees C)!. Butter the bottoms and sides of a 9x13 inch pan!.
Chop nuts and toss with cinnamon!. Set aside!. Unroll phyllo dough!. Cut whole stack in half to fit pan!. Cover phyllo with a dampened cloth to keep from drying out as you work!. Place two sheets of dough in pan, butter thoroughly!. Repeat until you have 8 sheets layered!. Sprinkle 2 - 3 tablespoons of nut mixture on top!. Top with two sheets of dough, butter, nuts, layering as you go!. The top layer should be about 6 - 8 sheets deep!.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan!. You may cut into 4 long rows the make diagonal cuts!. Bake for about 50 minutes until baklava is golden and crisp!.
Make sauce while baklava is baking!. Boil sugar and water until sugar is melted!. Add vanilla and honey!. Simmer for about 20 minutes!.
Remove baklava from oven and immediately spoon sauce over it!. Let cool!. Serve in cupcake papers!. This freezes well!. Leave it uncovered as it gets soggy if it is wrapped up!.
----Www@FoodAQ@Com
Here is the recipe - VERY delicious!
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Preheat oven to 350 degrees F(175 degrees C)!. Butter the bottoms and sides of a 9x13 inch pan!.
Chop nuts and toss with cinnamon!. Set aside!. Unroll phyllo dough!. Cut whole stack in half to fit pan!. Cover phyllo with a dampened cloth to keep from drying out as you work!. Place two sheets of dough in pan, butter thoroughly!. Repeat until you have 8 sheets layered!. Sprinkle 2 - 3 tablespoons of nut mixture on top!. Top with two sheets of dough, butter, nuts, layering as you go!. The top layer should be about 6 - 8 sheets deep!.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan!. You may cut into 4 long rows the make diagonal cuts!. Bake for about 50 minutes until baklava is golden and crisp!.
Make sauce while baklava is baking!. Boil sugar and water until sugar is melted!. Add vanilla and honey!. Simmer for about 20 minutes!.
Remove baklava from oven and immediately spoon sauce over it!. Let cool!. Serve in cupcake papers!. This freezes well!. Leave it uncovered as it gets soggy if it is wrapped up!.
----Www@FoodAQ@Com
Dark moist chocolate cake - it's rich, flourless, has only 3 ingredients, and is super easy to make - it's always a hit!
16 ounces good-quality semisweet chocolate
10 tablespoons unsalted butter
5 extra-large eggs
Preheat oven to 375°F!.
Line the bottom of an 8 1/2-inch springform pan with parchment paper or aluminum foil!. Coat inside of pan with nonstick cooking spray!.
Chop chocolate into pieces!. Cut butter into small chunks!. Place chocolate and butter in a double boiler or in a large metal bowl over simmering water, making sure bowl doesn't touch water!. Melt, stirring frequently, until smooth!. Remove from heat!.
Whisk eggs and a pinch of salt in bowl of an electric mixer, until mixture triples in volume, about 8 minutes!. Fold chocolate mixture into egg mixture with a flexible rubber spatula until completely incorporated!.
Pour mixture into prepared pan!. Bake for 20 minutes!. The center will still be a little soft!. Remove from oven!. Let cool at least 30 minutes before cutting!. The center will sink a little as it cools!. You can refrigerate the cake for up to 2 days (let sit at room temperature for 1 hour before serving)!.Www@FoodAQ@Com
16 ounces good-quality semisweet chocolate
10 tablespoons unsalted butter
5 extra-large eggs
Preheat oven to 375°F!.
Line the bottom of an 8 1/2-inch springform pan with parchment paper or aluminum foil!. Coat inside of pan with nonstick cooking spray!.
Chop chocolate into pieces!. Cut butter into small chunks!. Place chocolate and butter in a double boiler or in a large metal bowl over simmering water, making sure bowl doesn't touch water!. Melt, stirring frequently, until smooth!. Remove from heat!.
Whisk eggs and a pinch of salt in bowl of an electric mixer, until mixture triples in volume, about 8 minutes!. Fold chocolate mixture into egg mixture with a flexible rubber spatula until completely incorporated!.
Pour mixture into prepared pan!. Bake for 20 minutes!. The center will still be a little soft!. Remove from oven!. Let cool at least 30 minutes before cutting!. The center will sink a little as it cools!. You can refrigerate the cake for up to 2 days (let sit at room temperature for 1 hour before serving)!.Www@FoodAQ@Com
jello cake, sometimes called a poke cake!.
make your cake as usual, yellow or white cake bake in a 13x9 inch pan!. when it comes out make a small box or strawberry or raspberry jello!.poke holes in the cake and pour the hot jello slowly onto the cake, refrigerate for 4 hours and serve with cool whip, or whatever you have on hand!.Www@FoodAQ@Com
make your cake as usual, yellow or white cake bake in a 13x9 inch pan!. when it comes out make a small box or strawberry or raspberry jello!.poke holes in the cake and pour the hot jello slowly onto the cake, refrigerate for 4 hours and serve with cool whip, or whatever you have on hand!.Www@FoodAQ@Com
Cherry Crisp
2 cans of cherry pie filling
2 stick of real butter
1 box of yellow cake mix
Spread cherries into bottom of 9x13 pan
Sprinkle cake mix on top of cherries
Pour melted butter over the top of the cake mix
Bake at 325-350 degrees until dark golden brownWww@FoodAQ@Com
2 cans of cherry pie filling
2 stick of real butter
1 box of yellow cake mix
Spread cherries into bottom of 9x13 pan
Sprinkle cake mix on top of cherries
Pour melted butter over the top of the cake mix
Bake at 325-350 degrees until dark golden brownWww@FoodAQ@Com
Check out http://useinfo-dessert!.blogspot!.com/
It has recipes for quite a few tasty? desserts that can be prepared easily from home !.!.Www@FoodAQ@Com
It has recipes for quite a few tasty? desserts that can be prepared easily from home !.!.Www@FoodAQ@Com
creme brulee
peanut butter pie
fruit pasteries
cake!
brownies
cookiesWww@FoodAQ@Com
peanut butter pie
fruit pasteries
cake!
brownies
cookiesWww@FoodAQ@Com
Shortbread Cookie Recipe
2 cups (280 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract
** Shortbread dough is very versatile and while delicious plain, you can make them more flavorful by adding about 1/2 cup (90 grams) of chocolate chips or cut up semisweet chocolate, 1 tablespoon of instant espresso powder for a coffee taste, 1 teaspoon of
ground cinnamon, or 1 tablespoon of finely chopped orange or lemon zest!. The texture of shortbread can also be changed by replacing 1/4 cup (35 grams) of the flour with rice flour to give them a slightly crunchy texture!. Or, for a more delicate tasting shortbread with a melt-in-your-mouth texture, replace 1/2 cup (70 grams) of the flour with cornstarch (corn flour)!. Shortbreads can be cut into various shapes using your favorite cookie cutter, baked in a tart pan, or else as fingers!. If you like, sprinkle the baked cookies with granulated white sugar or dip the ends of the shortbread in melted chocolate!. The variations are endless but all produce a wonderful tasting cookie that is perfect any time of the day!.***
------Prepare Shortbreads: In a separate bowl whisk the flour with the salt!. Set aside!.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute)!. Add the sugar and beat until smooth (about 2 minutes)!. Beat in the vanilla extract!. Gently stir in the flour mixture just until incorporated!. latten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour!.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven!. Line two baking sheets with parchment paper!.
On a lightly floured surface roll out the dough to 1/4 inch (!.5 cm) thick!. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter!. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes!. This will firm up the dough so the cookies will maintain their shape when baked!. Bake for 8 - 10 minutes, or until cookies are lightly brown!. Cool on rack!.
Shortbread with keep in an airtight container for about a week or frozen for several months!.
Makes about 20 shortbread cookies!.Www@FoodAQ@Com
2 cups (280 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract
** Shortbread dough is very versatile and while delicious plain, you can make them more flavorful by adding about 1/2 cup (90 grams) of chocolate chips or cut up semisweet chocolate, 1 tablespoon of instant espresso powder for a coffee taste, 1 teaspoon of
ground cinnamon, or 1 tablespoon of finely chopped orange or lemon zest!. The texture of shortbread can also be changed by replacing 1/4 cup (35 grams) of the flour with rice flour to give them a slightly crunchy texture!. Or, for a more delicate tasting shortbread with a melt-in-your-mouth texture, replace 1/2 cup (70 grams) of the flour with cornstarch (corn flour)!. Shortbreads can be cut into various shapes using your favorite cookie cutter, baked in a tart pan, or else as fingers!. If you like, sprinkle the baked cookies with granulated white sugar or dip the ends of the shortbread in melted chocolate!. The variations are endless but all produce a wonderful tasting cookie that is perfect any time of the day!.***
------Prepare Shortbreads: In a separate bowl whisk the flour with the salt!. Set aside!.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute)!. Add the sugar and beat until smooth (about 2 minutes)!. Beat in the vanilla extract!. Gently stir in the flour mixture just until incorporated!. latten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour!.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven!. Line two baking sheets with parchment paper!.
On a lightly floured surface roll out the dough to 1/4 inch (!.5 cm) thick!. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter!. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes!. This will firm up the dough so the cookies will maintain their shape when baked!. Bake for 8 - 10 minutes, or until cookies are lightly brown!. Cool on rack!.
Shortbread with keep in an airtight container for about a week or frozen for several months!.
Makes about 20 shortbread cookies!.Www@FoodAQ@Com
Hot Fudge Pudding Cake
During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom!. Serve with vanilla ice cream or whip cream!.
1 cup Bisquick
1 cup sugar
3 tablspoons plus 1/3 cup of unsweetened cocoa powder
1/2 cup milk
1 tp vanilla
1 2/3 cup hot water
Powdered sugar
Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish!. Stir in milk and vanilla until well blended!. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar!. Pour on water!. Bake in preheated 350 F oven for 40 minutes or until top is firm!. Dust with powdered sugar!. Serve at once in bowl with sauce spooned over cake
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Miniature Cheesecakes
1 1/2 packages (8 oz size) cream cheese
1/2 cup sugar
2 eggs
3/4 tsp vanilla
Topping:
1 cup sour cream
1/4 cup sugar
1/2 tsp vanilla
strawberry or pineapple preserves
Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly!.
Add eggs, on at a time, beating well after each addition!.
Add 3/4 tsp vanilla and beat until smooth and creamy!.
Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full!. Bake in a preheated 300 F oven 20 to 25 minutes!. Cool 10 minutes (cakes will cave in slightly in center)!.
Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla!. Using a teaspoon top each with a small amount, enough to cover the top!. Top with small amount of preserves in center of each cake!. Return pan to oven and bake an additional 10 minutes!.
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Bolivian Milk & Coconut Pudding
Leche Asada de Coco Boliviana
Ingredients
1 can of sweetened, condensed milk (leche condensada)
1 bar/pg cream cheese
3 Tablespoon of brown sugar
? can of coconut cream or leche de coco
4 eggs, beaten
? cup of coconut flakes
Mix the coconut cream, coconut and cream cheese in the food processor until you have a soft mixture
Beat the eggs and slowly add the condensed milk
To the mixture of condensed milk and eggs, slowly incorporate the cream cheese mixture; let it sit for a few minutes while you prepare the caramel
In a saucepan dissolve the sugar in 4 tablespoon of water and heat carefully until it becomes syrupy and slightly tan
Pour the caramel in a pudding baking dish, let it cool for 1 minute or so
Over the caramel add a even bed of coconut first and slowly pour the milk mixture on top
Take a slightly larger dish and fill halfway with hot water
Place the dish with the milk mixture inside the larger dish, cook in a 350 degree oven for 45 minutes then cover with foil and let if cook until custard is completely cooked , generally another 45 minutes!.
Serve slightly chilled topped with whipped cream
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Pumpkin cheesecake
INGREDIENTS
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons heavy whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well!. Firmly press mixture into one 9 inch springform pan!.
Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl!. Mix well, and set aside!.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well!. Add the whole egg, remaining egg yolk and the whipping cream, beating well!. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth!. Add pumpkin mixture and mix well!. Pour batter into the prepared pan!.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes!. Do not overbake!. Center may be soft but it will firm up when chilled!. Let cheesecake cool on a wire rack, then refrigerate!.
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Chocolate covered gingerbread
INGREDIENTS
6 tablespoons butter, melted
3/4 cup packed brown sugar
1/3 cup molasses
2 eggs
1 tablespoon grated fresh ginger
1 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup warm water
GLAZE:
1/2 cup heavy whipping cream
1/4 cup butter
2 tablespoons light corn syrup
8 (1 ounce) squares semisweet chocolate, chopped
1 teaspoon vanilla extract
DIRECTIONS
In a large mixing bowl, combine the butter, brown sugar, molasses, eggs and gingerroot!. Combine the flour, ground ginger, baking powder, cinnamon, baking soda, salt and cloves; add to the molasses mixture alternately with water, beating just until combined!.
Pour into a greased 13-in!. x 9-in!. x 2-in!. baking pan!. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center of cake comes out clean!. Cool for 10 minutes before removing from pan to a wire rack to cool completely!.
In a medium saucepan, combine the cream, butter and corn syrup; bring to a simmer over medium heat!. Remove from the heat!. Stir in chocolate and vanilla until smooth!. Let stand until cool but still pourable, about 20 minutes!.
Place a baking sheet underneath the wire rack!. Reserve 1/2 cup glaze!. Pour remaining glaze over cake; spreading with spatula cover top and sides!. Chill cake and reserved glaze until glaze is just firm enough to pipe, about 1 hour!.
Pipe reserved glaze in a decorative pattern over cake!. Cover and refrigerate!. Remove from refrigerator 30 minutes before serving!.
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Chocolate plum pudding cake
INGREDIENTS
2/3 cup raisins
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup butter, softened
1 1/2 cups white sugar
3 eggs
2 cups applesauce
1/2 cup coarsely chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Place raisins in a small saucepan, and cover with boiling water!. Soak for 5 minutes, then drain!. Grease and flour a 9 inch tube pan!.
Sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg!. Set aside!.
In a large bowl, cream butter and sugar until light and fluffy!. Blend in the eggs, then the applesauce!. Beat in the flour mixture!. Stir in raisins and walnuts!. Spread batter evenly into prepared tube pan!.
Bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean!. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely; chill!.
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Praline pull apart coffee cake
INGREDIENTS
1 (!.25 ounce) package active dry yeast
3 1/3 cups sugar, divided
1 1/2 cups warm water (110 degrees to 115 degrees), divided
1/4 cup instant dry milk powder
1/2 cup butter or margarine, softened
1 teaspoon salt
5 cups all-purpose flour
2 eggs
TOPPING:
1/2 cup chopped pecans
1 cup packed brown sugar
3 tablespoons cornstarch
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup butter or margarine, melted
DIRECTIONS
In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup water; set aside!. In a mixing bowl, combine milk powder, butter, salt and remaining sugar and water; mix well!. Add 2-1/2 cups flour, eggs and yeast mixture; mix well!. Add enough remaining flour to form a soft dough!. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes!. Place in a greased bowl, turning once to grease top!. Cover and let rise in a warm place until doubled, about 1 hour!. Meanwhile, sprinkle pecans in two greased 9-in!. round cake pans!. Combine brown sugar, cornstarch, cinnamon, vanilla and salt; sprinkle over pecans!. Drizzle butter over top!. Divide dough in half; shape each half into 16 balls!. Place balls over topping!. Cover and let rise in a warm place until nearly doubled, about 45 minutes!. Bake at 375 degrees F for 30 minutes or until golden brown!. Let cool for 1 minute; invert onto a serving platter
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CHOCOLATE ECLAIR DESSERT
1 pkg!. graham crackers
1 Sm tub(9 oz) cool whip
1 lg box french vanilla pudding
3 c!. milk
1 can chocolate fudge frosting
first w/ mixer, combine pudding and milk!. fold in cool whip!. using a 9x13 pan or dish, alternate layering of graham crackers and pudding mixture(usually three layers!.) let layers set up in refrigerator for 30 min!. carefully, use all the frosting to cover the top!. ***MUST CHILL AT LEAST 8 HOURS BEFORE SERVING!. overnight is best!.
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MILLIONAIRE PIE
1~can sweetened condensed milk
3~T!. lemon juice
1~reg!. size bowl cool whip (thawed)
1~16 oz!. can crushed pineapple, drained
1~C!. finely chopped pecans (optional)
2~reg or 1~deep dish baked pie crust,
Combine condensed milk and lemon juice!. Fold in remaining ingredients!. Spoon into pie crusts and chill for several hours before serving
----Www@FoodAQ@Com
During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom!. Serve with vanilla ice cream or whip cream!.
1 cup Bisquick
1 cup sugar
3 tablspoons plus 1/3 cup of unsweetened cocoa powder
1/2 cup milk
1 tp vanilla
1 2/3 cup hot water
Powdered sugar
Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish!. Stir in milk and vanilla until well blended!. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar!. Pour on water!. Bake in preheated 350 F oven for 40 minutes or until top is firm!. Dust with powdered sugar!. Serve at once in bowl with sauce spooned over cake
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Miniature Cheesecakes
1 1/2 packages (8 oz size) cream cheese
1/2 cup sugar
2 eggs
3/4 tsp vanilla
Topping:
1 cup sour cream
1/4 cup sugar
1/2 tsp vanilla
strawberry or pineapple preserves
Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly!.
Add eggs, on at a time, beating well after each addition!.
Add 3/4 tsp vanilla and beat until smooth and creamy!.
Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full!. Bake in a preheated 300 F oven 20 to 25 minutes!. Cool 10 minutes (cakes will cave in slightly in center)!.
Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla!. Using a teaspoon top each with a small amount, enough to cover the top!. Top with small amount of preserves in center of each cake!. Return pan to oven and bake an additional 10 minutes!.
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Bolivian Milk & Coconut Pudding
Leche Asada de Coco Boliviana
Ingredients
1 can of sweetened, condensed milk (leche condensada)
1 bar/pg cream cheese
3 Tablespoon of brown sugar
? can of coconut cream or leche de coco
4 eggs, beaten
? cup of coconut flakes
Mix the coconut cream, coconut and cream cheese in the food processor until you have a soft mixture
Beat the eggs and slowly add the condensed milk
To the mixture of condensed milk and eggs, slowly incorporate the cream cheese mixture; let it sit for a few minutes while you prepare the caramel
In a saucepan dissolve the sugar in 4 tablespoon of water and heat carefully until it becomes syrupy and slightly tan
Pour the caramel in a pudding baking dish, let it cool for 1 minute or so
Over the caramel add a even bed of coconut first and slowly pour the milk mixture on top
Take a slightly larger dish and fill halfway with hot water
Place the dish with the milk mixture inside the larger dish, cook in a 350 degree oven for 45 minutes then cover with foil and let if cook until custard is completely cooked , generally another 45 minutes!.
Serve slightly chilled topped with whipped cream
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Pumpkin cheesecake
INGREDIENTS
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons heavy whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well!. Firmly press mixture into one 9 inch springform pan!.
Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl!. Mix well, and set aside!.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well!. Add the whole egg, remaining egg yolk and the whipping cream, beating well!. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth!. Add pumpkin mixture and mix well!. Pour batter into the prepared pan!.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes!. Do not overbake!. Center may be soft but it will firm up when chilled!. Let cheesecake cool on a wire rack, then refrigerate!.
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Chocolate covered gingerbread
INGREDIENTS
6 tablespoons butter, melted
3/4 cup packed brown sugar
1/3 cup molasses
2 eggs
1 tablespoon grated fresh ginger
1 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup warm water
GLAZE:
1/2 cup heavy whipping cream
1/4 cup butter
2 tablespoons light corn syrup
8 (1 ounce) squares semisweet chocolate, chopped
1 teaspoon vanilla extract
DIRECTIONS
In a large mixing bowl, combine the butter, brown sugar, molasses, eggs and gingerroot!. Combine the flour, ground ginger, baking powder, cinnamon, baking soda, salt and cloves; add to the molasses mixture alternately with water, beating just until combined!.
Pour into a greased 13-in!. x 9-in!. x 2-in!. baking pan!. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center of cake comes out clean!. Cool for 10 minutes before removing from pan to a wire rack to cool completely!.
In a medium saucepan, combine the cream, butter and corn syrup; bring to a simmer over medium heat!. Remove from the heat!. Stir in chocolate and vanilla until smooth!. Let stand until cool but still pourable, about 20 minutes!.
Place a baking sheet underneath the wire rack!. Reserve 1/2 cup glaze!. Pour remaining glaze over cake; spreading with spatula cover top and sides!. Chill cake and reserved glaze until glaze is just firm enough to pipe, about 1 hour!.
Pipe reserved glaze in a decorative pattern over cake!. Cover and refrigerate!. Remove from refrigerator 30 minutes before serving!.
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Chocolate plum pudding cake
INGREDIENTS
2/3 cup raisins
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup butter, softened
1 1/2 cups white sugar
3 eggs
2 cups applesauce
1/2 cup coarsely chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Place raisins in a small saucepan, and cover with boiling water!. Soak for 5 minutes, then drain!. Grease and flour a 9 inch tube pan!.
Sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg!. Set aside!.
In a large bowl, cream butter and sugar until light and fluffy!. Blend in the eggs, then the applesauce!. Beat in the flour mixture!. Stir in raisins and walnuts!. Spread batter evenly into prepared tube pan!.
Bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean!. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely; chill!.
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Praline pull apart coffee cake
INGREDIENTS
1 (!.25 ounce) package active dry yeast
3 1/3 cups sugar, divided
1 1/2 cups warm water (110 degrees to 115 degrees), divided
1/4 cup instant dry milk powder
1/2 cup butter or margarine, softened
1 teaspoon salt
5 cups all-purpose flour
2 eggs
TOPPING:
1/2 cup chopped pecans
1 cup packed brown sugar
3 tablespoons cornstarch
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup butter or margarine, melted
DIRECTIONS
In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup water; set aside!. In a mixing bowl, combine milk powder, butter, salt and remaining sugar and water; mix well!. Add 2-1/2 cups flour, eggs and yeast mixture; mix well!. Add enough remaining flour to form a soft dough!. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes!. Place in a greased bowl, turning once to grease top!. Cover and let rise in a warm place until doubled, about 1 hour!. Meanwhile, sprinkle pecans in two greased 9-in!. round cake pans!. Combine brown sugar, cornstarch, cinnamon, vanilla and salt; sprinkle over pecans!. Drizzle butter over top!. Divide dough in half; shape each half into 16 balls!. Place balls over topping!. Cover and let rise in a warm place until nearly doubled, about 45 minutes!. Bake at 375 degrees F for 30 minutes or until golden brown!. Let cool for 1 minute; invert onto a serving platter
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CHOCOLATE ECLAIR DESSERT
1 pkg!. graham crackers
1 Sm tub(9 oz) cool whip
1 lg box french vanilla pudding
3 c!. milk
1 can chocolate fudge frosting
first w/ mixer, combine pudding and milk!. fold in cool whip!. using a 9x13 pan or dish, alternate layering of graham crackers and pudding mixture(usually three layers!.) let layers set up in refrigerator for 30 min!. carefully, use all the frosting to cover the top!. ***MUST CHILL AT LEAST 8 HOURS BEFORE SERVING!. overnight is best!.
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MILLIONAIRE PIE
1~can sweetened condensed milk
3~T!. lemon juice
1~reg!. size bowl cool whip (thawed)
1~16 oz!. can crushed pineapple, drained
1~C!. finely chopped pecans (optional)
2~reg or 1~deep dish baked pie crust,
Combine condensed milk and lemon juice!. Fold in remaining ingredients!. Spoon into pie crusts and chill for several hours before serving
----Www@FoodAQ@Com
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!.
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!.
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!.)
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!.
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!.
After eating some homemade egg rolls recently!.!.!.I got this bright idea!.!.!.!.
Egg Roll Apple Turnovers
Egg roll wraps
Stouffers Harvest Apples
Cinnamon & sugar mixture
Place about a heaping tablesoonful of apples on one wrap!.!.!.sprinkle with cinnamon & sugar mixture!.!.!.!.roll up as you would an egg roll!.!.!.!.moisten end of wrap and press onto the roll!.
Deep fry until desired browness!.!.!.!.place on paper towel!.!.!.!.!.sprinkle with powdered sugar!.
Makes 8 Turnovers!.
Might serve with some ice cream!.!.!.!.!.or drizzle some caramel ice cream topping over turnovers!.!.!.!.I suppose you could add some shredded cheese!. (Some people like cheese with apple pie!.)
I preferred to let them cool before indulging!.
HINT: Might try…!.!.jams or preserves (NOT jellies)……fruit pie fillings!.
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
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!.
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!.
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!.)
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!.
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!.
After eating some homemade egg rolls recently!.!.!.I got this bright idea!.!.!.!.
Egg Roll Apple Turnovers
Egg roll wraps
Stouffers Harvest Apples
Cinnamon & sugar mixture
Place about a heaping tablesoonful of apples on one wrap!.!.!.sprinkle with cinnamon & sugar mixture!.!.!.!.roll up as you would an egg roll!.!.!.!.moisten end of wrap and press onto the roll!.
Deep fry until desired browness!.!.!.!.place on paper towel!.!.!.!.!.sprinkle with powdered sugar!.
Makes 8 Turnovers!.
Might serve with some ice cream!.!.!.!.!.or drizzle some caramel ice cream topping over turnovers!.!.!.!.I suppose you could add some shredded cheese!. (Some people like cheese with apple pie!.)
I preferred to let them cool before indulging!.
HINT: Might try…!.!.jams or preserves (NOT jellies)……fruit pie fillings!.
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