YUMMY EASY DESSERT RECIPES PLZ?!
SOMETHING THAT WOULD BLOW MY GUESTS AWAY!Www@FoodAQ@Com
Answers:
Apple Almond Pie
desserts, pies
1 each pie crust, single crust
3/4 cup sugar
1/4 cup corn starch
3 each eggs
1/2 cup butter or margarine, melted
1/2 cup corn syrup, light or dark
1/4 teaspoon almond extract
2 cup apples, peeled and chopped
1 cup almonds, toasted and sliced
1 each apple, peeled & sliced thin
2 tablespoon almonds, toasted and sliced
---- = GARNISH ----
Prepare pie crust for filled one-crust pie using 9-inch pan!. Flute edge!. Heat oven to 375F!. Reserve 2 T sugar!. In medium bowl, combine remaining sugar and corn starch!. Add eggs, beating well to combine!. Stir in butter, corn syrup and almond extract!. Mix in apples and almonds!. Pour into pie crust-lined pan!. If desired, garnish with apple slices overlapped in a circle around edge of pie!. Sprinkle center with almonds!. Sprinkle reserved sugar over top!. Bake at 375F for 50 minutes or until center of pie is set!. Cool completely on wire rack!. Store in refrigerator!.
Bavarian Cream With Raspberry Sauce
desserts
1 tablespoon unflavored gelatin
2 tablespoon cold water
1 1/2 cup non-fat milk
1/4 teaspoon salt
1/4 cup sugar
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 cup low-fat whipped topping
1/2 pint raspberries
Sprinkle gelatin over cold water to soften!. Heat milk to simmering!. Stir in salt and two tablespoons sugar!. Stir in softened gelatin until dissolved!. Stir in vanilla and almond extract!. Chill until slightly thickened!. Fold in whipped topping!. Spoon into stemmed glasses and chill until set!. Puree raspberries with remaining two tablespoons sugar and strain!. Spoon over chilled almond cream and serve!. Makes four servings!. Each serving contains about: 147 calories; 213 milligrams sodium; 2 milligrams cholesterol; 3 grams fat; 26 grams carbohydrates; 6 grams protein; 1!.17 grams fiber!.
Best Coffee Cake!!!!
cakes, desserts
----BELINDA WEST (SSJG51B----
1 pkg yellow cake mix
4 eggs
1 cup apricot nectar
1 cup wesson oil
1/4 teaspoon lemon extract
----ICING----
3 lemons; juiced
1 cup powdered sugar
Mix ingredients and pour into greased tube pan!. Bake approximately 30 minutes at 350 degrees!. ICING: mix lemon juice and powdered sugar!. While still warm, Punch cake with skewer (or a chopstick) to make holes, pour icing on top!. When cool, sprinkle with powdered sugar!. NOTE: I have had this baked as a sheet cake and cut into squares!. It is a great coffeecake, and good enough to be used as a dessert, as well!.
Candy Cane Cookies
cookies, desserts
2 cup butter
1 1/2 cup sugar
4 single egg yolks
2 teaspoon vanilla
4 1/2 cup unbleached flour
1/2 teaspoon salt
3 tablespoon peppermint candy
1 red food colouring
Cream together butter and sugar!. Add egg yolks and vanilla and mix well!. Sift flour and salt together and beat into butter mixture until well mixed!. When ready, divide dough in half!. To one half, add 1/2 ts!. red food colouring!. Using about a tablespoon of dough, roll a 4" strip of each colour (no fatter than a pencil)!. Place the two coloured rolls side-by-side and press lightly together!. Gently twist like a rope and place on an ungreased cookie sheet 1" apart!. Curve the top like a candy cane and bake in a pre-heated oven at 350 F!. for about 15 minutes; do not brown!. Sprinkle with crushed peppermint candy before cool!. Makes 20-30 medium cookies!. Personal Note: After trial and error, I found that it is easier to take each tablespoon of cookie dough and roll in hands to form rough cylinder!. Then put on flat surface vertically!. Using fingers and palm in same direction, gently roll left and right until the size of a pencil!. (the dough, that is):) Pick a time to do these cookies when you're feeling creative and have patience!. It's fun and they are yummy! The end product is worth the trouble!.
Www@FoodAQ@Com
desserts, pies
1 each pie crust, single crust
3/4 cup sugar
1/4 cup corn starch
3 each eggs
1/2 cup butter or margarine, melted
1/2 cup corn syrup, light or dark
1/4 teaspoon almond extract
2 cup apples, peeled and chopped
1 cup almonds, toasted and sliced
1 each apple, peeled & sliced thin
2 tablespoon almonds, toasted and sliced
---- = GARNISH ----
Prepare pie crust for filled one-crust pie using 9-inch pan!. Flute edge!. Heat oven to 375F!. Reserve 2 T sugar!. In medium bowl, combine remaining sugar and corn starch!. Add eggs, beating well to combine!. Stir in butter, corn syrup and almond extract!. Mix in apples and almonds!. Pour into pie crust-lined pan!. If desired, garnish with apple slices overlapped in a circle around edge of pie!. Sprinkle center with almonds!. Sprinkle reserved sugar over top!. Bake at 375F for 50 minutes or until center of pie is set!. Cool completely on wire rack!. Store in refrigerator!.
Bavarian Cream With Raspberry Sauce
desserts
1 tablespoon unflavored gelatin
2 tablespoon cold water
1 1/2 cup non-fat milk
1/4 teaspoon salt
1/4 cup sugar
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 cup low-fat whipped topping
1/2 pint raspberries
Sprinkle gelatin over cold water to soften!. Heat milk to simmering!. Stir in salt and two tablespoons sugar!. Stir in softened gelatin until dissolved!. Stir in vanilla and almond extract!. Chill until slightly thickened!. Fold in whipped topping!. Spoon into stemmed glasses and chill until set!. Puree raspberries with remaining two tablespoons sugar and strain!. Spoon over chilled almond cream and serve!. Makes four servings!. Each serving contains about: 147 calories; 213 milligrams sodium; 2 milligrams cholesterol; 3 grams fat; 26 grams carbohydrates; 6 grams protein; 1!.17 grams fiber!.
Best Coffee Cake!!!!
cakes, desserts
----BELINDA WEST (SSJG51B----
1 pkg yellow cake mix
4 eggs
1 cup apricot nectar
1 cup wesson oil
1/4 teaspoon lemon extract
----ICING----
3 lemons; juiced
1 cup powdered sugar
Mix ingredients and pour into greased tube pan!. Bake approximately 30 minutes at 350 degrees!. ICING: mix lemon juice and powdered sugar!. While still warm, Punch cake with skewer (or a chopstick) to make holes, pour icing on top!. When cool, sprinkle with powdered sugar!. NOTE: I have had this baked as a sheet cake and cut into squares!. It is a great coffeecake, and good enough to be used as a dessert, as well!.
Candy Cane Cookies
cookies, desserts
2 cup butter
1 1/2 cup sugar
4 single egg yolks
2 teaspoon vanilla
4 1/2 cup unbleached flour
1/2 teaspoon salt
3 tablespoon peppermint candy
1 red food colouring
Cream together butter and sugar!. Add egg yolks and vanilla and mix well!. Sift flour and salt together and beat into butter mixture until well mixed!. When ready, divide dough in half!. To one half, add 1/2 ts!. red food colouring!. Using about a tablespoon of dough, roll a 4" strip of each colour (no fatter than a pencil)!. Place the two coloured rolls side-by-side and press lightly together!. Gently twist like a rope and place on an ungreased cookie sheet 1" apart!. Curve the top like a candy cane and bake in a pre-heated oven at 350 F!. for about 15 minutes; do not brown!. Sprinkle with crushed peppermint candy before cool!. Makes 20-30 medium cookies!. Personal Note: After trial and error, I found that it is easier to take each tablespoon of cookie dough and roll in hands to form rough cylinder!. Then put on flat surface vertically!. Using fingers and palm in same direction, gently roll left and right until the size of a pencil!. (the dough, that is):) Pick a time to do these cookies when you're feeling creative and have patience!. It's fun and they are yummy! The end product is worth the trouble!.
Www@FoodAQ@Com
Cream Cheese Chocolate Bars
1 package chocolate cake mix
1 (8-ounce) package cream cheese softened
1 egg
1/2 cup white sugar
1/2 cup chocolate chips
Preheat the oven to 350-degrees!. Grease and flour 10-1/2 x 15-1/2 x1-inch jelly roll pan!. Prepare the cake as directed on package!. Pour batter into pan!. Mix remaining ingredients!. Drop by tablespoonfuls onto batter!. Cut through batter with knife several times for marbled-effect!. Sprinkle with chocolate chips and chopped nuts, if desired!. Bake until wooden pick inserted in center comes out clean, usually 25 to 30 minutes
German chocolate cream cheese bars
1 regular box of chocolate cake mix
1/3 cup Honey
1 egg
8 oz pkg cream cheese
2 cups semi-sweet chocolate chips
1 cup chopped nuts
Make cake mix according to directions on package!. Pour batter onto greased and floured 11x17 inch pan or large cookie sheet!. Beat together Honey, egg and cream cheese!. Stir in 1 cup of the chocolate chips!. Drop by spoonful over cake mixture!. Sprinkle remaining chocolate chips and nuts over batter!. Bake at 350 degrees
for 20 to 25 minutes!.
Www@FoodAQ@Com
1 package chocolate cake mix
1 (8-ounce) package cream cheese softened
1 egg
1/2 cup white sugar
1/2 cup chocolate chips
Preheat the oven to 350-degrees!. Grease and flour 10-1/2 x 15-1/2 x1-inch jelly roll pan!. Prepare the cake as directed on package!. Pour batter into pan!. Mix remaining ingredients!. Drop by tablespoonfuls onto batter!. Cut through batter with knife several times for marbled-effect!. Sprinkle with chocolate chips and chopped nuts, if desired!. Bake until wooden pick inserted in center comes out clean, usually 25 to 30 minutes
German chocolate cream cheese bars
1 regular box of chocolate cake mix
1/3 cup Honey
1 egg
8 oz pkg cream cheese
2 cups semi-sweet chocolate chips
1 cup chopped nuts
Make cake mix according to directions on package!. Pour batter onto greased and floured 11x17 inch pan or large cookie sheet!. Beat together Honey, egg and cream cheese!. Stir in 1 cup of the chocolate chips!. Drop by spoonful over cake mixture!. Sprinkle remaining chocolate chips and nuts over batter!. Bake at 350 degrees
for 20 to 25 minutes!.
Www@FoodAQ@Com
Chocolate and raspberry self-saucing pudding
Winter evenings call for a bowl of hot pudding, and this one couldn't be easier!.
Preparation Time
20 minutes
Cooking Time
40 minutes
Ingredients (serves 6)
? 1 x 260g pkt chocolate sponge pudding mix
? 1 egg
? 2 tbs water
? 200g frozen raspberries
? 375ml (1 1/2 cups) boiling water
? Icing sugar, to dust
? Vanilla ice-cream, to serve
Method
1!. Preheat oven to 180°C!. Place the pudding mix in a large bowl!. Add the egg and water!. Use an electric beater to beat on low speed until just combined!. Increase speed to medium and beat for a further minute or until the mixture thickens slightly!.
2!. Use a spoon to fold in raspberries until just combined!. Spoon egg mixture into a 1!.5L (6-cup) capacity ovenproof dish!. Sprinkle sauce mix from the pudding mix packet evenly over the egg mixture!.
3!. Carefully pour the boiling water over the egg mixture!. Bake in oven for 35-40 minutes or until a cake-like top forms and the centre springs back when lightly tapped!. Dust with icing sugar and serve immediately with ice-cream!.
Www@FoodAQ@Com
Winter evenings call for a bowl of hot pudding, and this one couldn't be easier!.
Preparation Time
20 minutes
Cooking Time
40 minutes
Ingredients (serves 6)
? 1 x 260g pkt chocolate sponge pudding mix
? 1 egg
? 2 tbs water
? 200g frozen raspberries
? 375ml (1 1/2 cups) boiling water
? Icing sugar, to dust
? Vanilla ice-cream, to serve
Method
1!. Preheat oven to 180°C!. Place the pudding mix in a large bowl!. Add the egg and water!. Use an electric beater to beat on low speed until just combined!. Increase speed to medium and beat for a further minute or until the mixture thickens slightly!.
2!. Use a spoon to fold in raspberries until just combined!. Spoon egg mixture into a 1!.5L (6-cup) capacity ovenproof dish!. Sprinkle sauce mix from the pudding mix packet evenly over the egg mixture!.
3!. Carefully pour the boiling water over the egg mixture!. Bake in oven for 35-40 minutes or until a cake-like top forms and the centre springs back when lightly tapped!. Dust with icing sugar and serve immediately with ice-cream!.
Www@FoodAQ@Com
WINNING LEMON BARS:
Ingredients:
2 sticks (8 ounces) butter
2 cups flour
1/2 cup confectioners' sugar
4 beaten eggs
2 cups sugar
4 tablespoons flour
1/4 cup lemon juice
1 tablespoon finely grated lemon peel
sifted confectioners' sugar
Preparation:
Heat oven to 325°!. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar!. Pat into ungreased 13x9x2-inch pan!. Bake for 18 to 20 minutes!. For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel!. Pour over first layer!. Return to oven and bake at 325° for 20 minutes!. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm!.
More Lemon Cookies and Bars
Www@FoodAQ@Com
Ingredients:
2 sticks (8 ounces) butter
2 cups flour
1/2 cup confectioners' sugar
4 beaten eggs
2 cups sugar
4 tablespoons flour
1/4 cup lemon juice
1 tablespoon finely grated lemon peel
sifted confectioners' sugar
Preparation:
Heat oven to 325°!. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar!. Pat into ungreased 13x9x2-inch pan!. Bake for 18 to 20 minutes!. For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel!. Pour over first layer!. Return to oven and bake at 325° for 20 minutes!. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm!.
More Lemon Cookies and Bars
Www@FoodAQ@Com
2 - BERRY PARFAITS
1 (10 oz!.) pkg!. frozen raspberries, thawed
1/4 c!. sugar
2 tbsp!. cornstarch
2 c!. strawberries, sliced
2 tsp!. lemon juice
1 qt!. vanilla ice cream
1 c!. sour cream
Drain raspberries (reserving syrup)!. Add enough water to syrup to make 1 cup!. In saucepan, combine sugar and cornstarch!. Stir in syrup!. Add strawberries!. Cook and stir over medium heat until mixture thickens and boils!. Remove from heat!. Stir in raspberries and lemon juice!. Chill in parfait glasses!. Layer ice cream, berry sauce and sour cream and berry sauce!. Repeat layers!.
Serves 6-8!.
PEANUT BUTTER RICE KRISPY TREATS
1 cup white Karo syrup
1 cup sugar
1 cup peanut butter
5 cups Rice Krispies
Bring syrup and sugar to a slow boil!. Stir in peanut butter!. Remove from heat and add Rice Krispies!. Use tablespoon to drop onto wax paper!. Treats will harden as they cool!.
Submitted by: Kelly
Www@FoodAQ@Com
1 (10 oz!.) pkg!. frozen raspberries, thawed
1/4 c!. sugar
2 tbsp!. cornstarch
2 c!. strawberries, sliced
2 tsp!. lemon juice
1 qt!. vanilla ice cream
1 c!. sour cream
Drain raspberries (reserving syrup)!. Add enough water to syrup to make 1 cup!. In saucepan, combine sugar and cornstarch!. Stir in syrup!. Add strawberries!. Cook and stir over medium heat until mixture thickens and boils!. Remove from heat!. Stir in raspberries and lemon juice!. Chill in parfait glasses!. Layer ice cream, berry sauce and sour cream and berry sauce!. Repeat layers!.
Serves 6-8!.
PEANUT BUTTER RICE KRISPY TREATS
1 cup white Karo syrup
1 cup sugar
1 cup peanut butter
5 cups Rice Krispies
Bring syrup and sugar to a slow boil!. Stir in peanut butter!. Remove from heat and add Rice Krispies!. Use tablespoon to drop onto wax paper!. Treats will harden as they cool!.
Submitted by: Kelly
Www@FoodAQ@Com
1 pkt of chocolate crunch biscuits (not chocolate coated)
Sherry or other liquor (however sherry is cheap and tasty)
Whipping cream
Whip cream till stiff!.
Dip biscuit into sherry quickly
Use a little cream to join the biscuit to the next dipped on and row along a plate in a line (log) cover with thr remaining cream and sprinkle with chocolate sprinkles/ rushes FLAKE or similar
Refrigerate coverd in plastic wrap for 24 hrs!.Www@FoodAQ@Com
Sherry or other liquor (however sherry is cheap and tasty)
Whipping cream
Whip cream till stiff!.
Dip biscuit into sherry quickly
Use a little cream to join the biscuit to the next dipped on and row along a plate in a line (log) cover with thr remaining cream and sprinkle with chocolate sprinkles/ rushes FLAKE or similar
Refrigerate coverd in plastic wrap for 24 hrs!.Www@FoodAQ@Com
Chocolate Cool Whip Pie
1 giant size 6-8 oz chocolate candy bar
1 extra large bowl of Cool Whip
1 graham cracker crust
Melt chocolate in pan over low heat!.
Mix in Cool Whip and blend until smooth
Pour into graham cracker crust
Freeze until solid (usually overnight)
Remove from freezer about 10 minutes before serving
****************
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 brown
Serve warm with vanilla ice cream!.
Www@FoodAQ@Com
1 giant size 6-8 oz chocolate candy bar
1 extra large bowl of Cool Whip
1 graham cracker crust
Melt chocolate in pan over low heat!.
Mix in Cool Whip and blend until smooth
Pour into graham cracker crust
Freeze until solid (usually overnight)
Remove from freezer about 10 minutes before serving
****************
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 brown
Serve warm with vanilla ice cream!.
Www@FoodAQ@Com