What's your favorite dessert recipe?!
What's your favorite dessert recipe?
I have guests coming tomorrow for lunch. It is winter here. I am serving a home made pea and ham soup with crusty bread sticks. What's a nice dessert I can serve after? Inspire me with something different.
Answers:
apple pie or Cherry pie or witch ever you chouse to have i say the Cherry pie its really good to have
Source(s):
pie
You could serve sugar cookies with hot chocolate! dont forget the marshmellows.
Bananna Split Cake, it is a really simple recipe. Very little baking involved.
TIRAMISU (ITALIAN FOR PICK ME UP)
1 (4.4 oz.) pkg. dry ladyfingers
1/2 c. brewed espresso coffee, cooled
2 tbsp. brandy
6 eggs, separated
6 tbsp. sugar
2 lbs. mascarpone cheese or 1 1/2 lbs. cream cheese mixed with 1/2 c. heavy cream and 1/4 c. sour cream
4 tbsp. unsweetened cocoa powder
Spread ladyfingers on a large baking sheet. In a small bowl combine coffee and brandy. Sprinkle ladyfingers with mixture and set aside. In a medium bowl, beat yolks and sugar with electric mixer until thick and lemon colored (4 to 5 minutes). Add mascarpone and blend on low speed until combined.
In large bowl, beat egg whites with electric mixer until soft peaks form (2 to 3 minutes). Using a rubber spatula, fold egg whites into mascarpone mixture. Line the bottom of 8 cup souffle dish with half the ladyfingers. Spread half mascarpone mixture on ladyfingers. Sift 2 tablespoons cocoa over cheese. Repeat layers, ending with cocoa. Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon out on tea serving plate.
Cake would be a very good dessert for your guests . Anything you would think your guests would like.
I have two favorites:
Orange Blossom cake - the cake is made with OJ and has milk chocolate frosting and it is so yummy!
Cherry Chocolate Cake - really good and extremely easy:
1 box devil's food cake
1 can cherry pie filling
3 eggs
gently mix together and bake according to box.
You can frost it with some icing or a glaze or just leave it plain. Everyone loves it and it takes no time to make!!
Hello, My name is Rachel. I studied food all around the world and have entered world wide competions some I won, some I did not.
Winter reminds me of berrys and that is why most of my wintery desserts have berrys in them this happends to be one of my favourite desserts.
Lemon Curd over Biscotti Crumbs with Fresh Berries
1/3 cup sugar
9 large egg yolks, room temperature
2/3 cup fresh-squeezed lemon juice
1 tablespoon grated lemon zest
2 teaspoons rosemary leaves
8 tablespoons unsalted butter, in small pieces and at room temperature
3 cups mixed berries (2 pints, different kinds)
1 1/3 cups crumbled biscotti
*Note about rosemary: time of year matters. If you use rosemary in the winter, use half as much because it's stronger - it grows slower and the taste is concentrated.
For the lemon curd:
In the top of a double boiler, whisk the sugar and the egg yolks until sugar has dissolved and mixture is pale yellow, then whisk in lemon juice and zest. Set the bowl over simmering water and whisk constantly until mixture reaches 145 degrees F; it will visibly thicken but don't let it get too hot or the eggs will curdle. Remove the bowl from the heat and add the rosemary and butter a little at a time, whisking until each addition is incorporated and the curd becomes thick. Transfer to a bowl, cool and then refrigerate until well chilled.
Divide the berries among 6 decorative bowls or glasses. Top with a dollop of the lemon curd and sprinkle with biscotti crumbs.
Happy Eating.
Winter, huh? Sound nice. It's 100f here!
The soup and bread sounds cozy and warming. How about a nice Bundt cake with a bit of a twist.
Preheat oven to 350 degrees.
Buy a package Bundt mix and empty into mixing bowl. Put one cup water, one cut veggie or corn oil, four eggs and one can store bought frosting. (I know it sound different but it makes a wondefully moist and delicious cake. Mix well and place in a greased and flowered bundt pan. The pan will be very full.
Bake for 110 minutes at 350. After done let cool about 10 minutes and then invert onto cake plate. This is fabulous as is but you can dust with powdered sugar or whip up a glaze and drizzle over.
My mom and sister and I have made this cake for years. We love it and you can be as creative with flavors as you like. Chocolate cake mix with orange frosting mixed in. How about chocolate with German chocolate frosting. Lemon with lemon is great. Have fun. Enjoy your food but enjoy your company more!
this is very good...
Snowball Cake
3 envelopes Lucky Whip (2 for inside cake, one for top) (or 6 cups cool whip)
1 (20oz) (2 ? cups) can crushed pineapple
Juice of one lemon
1 cup sugar
1 cup boiling water
1 large angel food cake
2 TBSP. unflavored gelatin
4 TBSP. cold water
1 bag shredded coconut (optional)
maraschino cherries (optional)
Soften gelatin in cold water. Add boiling water and stir until dissolved. Add sugar, lemon juice and pineapple including juice. Chill until partially firm.
Whip 2 of the envelopes of Lucky Whip (or use 4 cups cool whip) according to the directions on the package. Fold into gelatin mixture.
Line a 13” X 9” X 2” cake pan with wax paper. Cut or break cake into small pieces. Place alternate layers of cake and gelatin mixture in pan until all is used. Chill overnight.
Next morning, prepare the last envelope of Lucky Whip (or use 2 cups cool whip) and spread over the top of cake. Sprinkle with coconut and garnish with marashino cherries. Refrigerate until served..
***Option- you can also divide the coconut in half and color half of it green and half of it red for Christmas and sprinkle it on the cake that way. With the red and/or green marachino cherries garnish or with sugar silver balls (sprinkles)
***Note- 1 med fresh coconut yields enough coconut for 2 cakes.
Elyon Kosher unflavored gelatin 2 box/2cakes
Rich’s frozen non diary whipped topping 32 oz (add one tsp vanilla per cup of topping) yields 1 can for insides of 2 cakes (ie 32oz= 4 cups=> 8 cups whipped + 2 ? TBSP vanilla (ie. 2 TBSP and 1 ? tsp. vanilla)
Large Cool Whip 16 oz is enough for one cake .
How many cups are in a tub of COOL WHIP Whipped Topping?
Size of Tub Yield
8 oz. 3 cups
12 ounce 4 1/2 cups
16 ounce 6 1/2 cups for REGULAR, 6 3/4 cups for LITE*
* COOL WHIP FREE Whipped Topping and COOL WHIP Extra Creamy Whipped Topping are not available in a 16 oz. size.
Pronto Pineapple Pound Cake
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) container Cool Whip, thawed
1 (3 1/2 ounce) package vanilla instant pudding mix
1 package frozen pound cake, thawed
1/3 cup almond flavored liqueur (or 1/3cup pineapple juice combined with 1/2 tsp almond extract)
1/4 cup toasted sliced almonds
Combine undrained pineapple, whipped topping and pudding mix.
Let stand 5 minutes.
Cut cake lengthwise in thirds.
Drizzle with liqueur.
Spread 1/3 pudding mixture over bottom layer of cake.
Top with second layer.
Repeat layering, ending with pudding.
Chill 30 minutes.
Sprinkle with toasted almond slices.
Sopapilla Cheesecake Bars!
4 cans crescent rolls
2 8 oz pkgs cream cheese
1 1/3 C sugar, divided
2t cinnamon
1 stick oleo
spread 2 cans of crescent rolls in the bottom of a 9x13 in pan, mix together 1/2 the sugar with the cream cheese and spread over the rolls, spread the other 2 pkgs of rolls over the top. (make sure you seal these together in an even layer on top and bottom) melt the butter and pour it over the top. then mix the remaining sugar and cinnamon together. sprinkle on top. bake at 350 til the top is golden. let cool (the hardest part) and if you can resist...chill in the fridge. A little bite goes a long way because they are so rich!! Yum