Does any 1 have any good dessert recipes?!
Does any 1 have any good dessert recipes?
i have to make a dessert for a party any ideas?
Answers:
VIRGINIA BROWNIES
1 1/2 c. flour
2 c. sugar
8 T. cocoa
1 tsp. salt
1 c. soft shortening or 1 stick softened margarine and 1/2 c. shortening
4 eggs, beaten
1 tsp. vanilla
1 c. nuts, chopped
Combine all ingredients; stir until smooth. Spread dough in greased 9"x13" pan and bake at 350 degrees for 30 minutes.
Fudge Frosting:
1 c. sugar
1/4 c. cocoa
1/4 c. cream or whole milk
1 1/2 T. butter
Combine all ingredients in pan and bring to a rolling boil. Stir constantly and cook for 2 minutes. Remove from heat and beat until mixture just starts to thicken. Pour over brownies in pan while still warm. Cool to room temp before cutting. Be careful not to burn the frosting. A whisk works well for stirring, and you can also do this in the microwave.
This is the dessert I make for almost all parties. It's incredibly popular and it's very easy! Not to mention INCREDIBLY delicious!!
PINE BARK
35 saltine crackers (2" X 2" squares, not big squares)
1 cup butter
1 cup packed light brown sugar
1/2 teaspoon almond extract
5 (4-ounce) milk chocolate bars, broken into pieces
Preheat oven to 400 degrees F.
Line a 15 by 10 by 1-inch jelly roll pan with tin foil. Lightly spray foil with a non-stick cooking spray.
Place saltine crackers, salty side up, in prepared pan. In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from heat and stir in almond extract. Pour mixture over crackers and bake for 4 to 6 minutes. Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt. Cool slightly and transfer onto waxed paper. Allow to cool completely. Break into squares and serve on a pretty party platter.
Before the chocolate has set, you can sprinkle on chopped nuts, multicoloured candy sprinkles, or festive edible "glitter". Have fun!!
This is the most wonderful and amazingly simple recipe I have ever made for partys. Its also healthy, though you can't tell by the taste.
16 ounces cream cheese
16 ounces whipped cream cheese
3/4 c. sugar
2 eggs
1 egg white
2 tsp. vanilla
1 c. fat free sourcream
1tbls cornstarch
50 grams pure whey protein powder (5 tbls)
Preheat oven to 325*. Lightly grease and flour and a 9 inch spring
form pan, you can use a bigger pan also. In a large mixing bowl, beat
togeather cream cheeseand suger until light. Add eggs and egg white.
Beat thoroughly after each. Blend in vanilla and sour cream. Add
cornstarchand why protein powder and mix well. Pour the mixture onto
the pan after you have prepared the crust in put it in the pan. Place
a pan with 1 inch of hot water on the bottom oven rack. Bake 325* for
45 minutes on the center rack. it is recommended that you use a timer.
Turn off oven without opening the door and let cool for an hour. Let
cool thoroughly before unmolding. It's normal for cake to crack
slightly.
CRUST:
1 3/4 c. finely chopped graham crackers
1/4 c. finely chopped walnuts
1/2 tsp ground cinnamon
6 tbls olive oil
Spread crust in the bottom of pan, pack it in and then put cheese cake
mixture into it.
Hi Albe B.
This looks really fancy - but is really easy.
Buy some ready made sweet pie shells - or if you can be bothered, make some sweet shortbread pie shell to fill the base of a brownie tray or pie dish.
Mix a vanilla instant pudding with cream instead of milk, pour it over the shell and let it set in the fridge.
Decorate the top with canned apricot halves, fresh strawberries cut in half, kiwi fruit slices, pineapple pieces. Lay them touching each other in a nice pattern.
In a bowl, put about 3 big tablespoons of apricot jelly and 1 tablespoon water. Melt in the microwave for 1 minute.
Using a pastry brush or the back of a teaspoon, spread over the top of the fruit.
Place in the fridge so the jelly glaze can set. Honestly, this looks AMAZING and tastes SO GOOD. I have made giant ones in a huge baking tray and I have also made mini individual ones.
Everyone will think you are incredible!
1. Fresh Fruit Platter
Tray with lost of crushed ice and shavings
Put on top the following fruits:
(1) Sliced Pineapples
(2) Sliced Watermellons
(3) Slices of oranges
(4) Sliced Philipine mangoes
One can decorate fruits with cherries
2. Black & White Jelly
prepare glasses with a lot of crushed ice shavings
put sliced almond jelly/gelatin
put black (grass) jelly/gelatin
create syrup mixture by melting brown sugar with water
put banana flavored vanilla extract
Put black & white jelly to glasses with ice shavings
Put syrup mixture after
Serve :)
Try thye following these will work if you are having a dinner party
Lemon and Lime Refrigerator Cake
finely grated zest and juice of 1 large lemon
finely grated zest and juice of 1 lime
4 digestive biscuits, crushed to crumbs
1 oz (25 g) Grape-Nuts cereal
2 level tablespoons soft brown sugar
1 oz (25 g) butter, melted
3 large eggs, separated
2? oz (60 g) caster sugar
1 level tablespoon powdered gelatine
? pint (150 ml) double cream
You will also need a 2 lb (900 g) loaf tin with a base measurement of 7? x 3? inches (18.5 x 9 cm) and a depth of 4? inches (11.5 cm), brushed lightly with a tasteless oil, such as groundnut oil.
In a small basin, combine the biscuit crumbs with the Grape-Nuts and brown sugar, then pour in the melted butter and mix thoroughly. Sprinkle a third of this mixture over the base of the loaf tin. Now put the egg yolks, grated zests and strained lemon and lime juice into a bowl, and add the caster sugar and gelatine, too. Then place the bowl over a pan of barely simmering water and whisk using an electric hand whisk for about 10 minutes or until the mixture thickens. Then remove the bowl from the heat and whisk again for a further 7-8 minutes until the mixture cools.
Now clean and dry the whisk thoroughly and first beat the egg whites till stiff, then beat the cream until floppy but not too thick. Next, take a metal spoon and carefully fold the egg whites first and then the cream into the lemon-and-lime mixture. Now pour it into the tin, sprinkle the remaining crumbs over the top, cover with kitchen foil and transfer it to the freezer and freeze overnight.
Three hours before serving transfer the tin to the main body of the fridge, then turn it out on to a serving dish and serve cut into slices. If you have any left over, there is no need to re-freeze it; just leave it in the fridge where it will become more like a mousse.
or Strawberry cheesecake
For the biscuit layer
150g/5?oz crushed digestive biscuits
2 tbsp melted butter
2 tbsp caster sugar
? tbsp freshly grated lemon zest, very finely chopped
6 tbsp orange juice or juice from the strawberries
For the strawberry layer
1 tbsp lemon juice
1 tbsp water
2 tsp cornflour, dissolved in a little cold water or orange juice
100g/4oz caster sugar
1kg/2lb 3?oz strawberries, cleaned and sliced
For the cheesecake layer
2 sheets gelatine
1-2 tbsp of lemon juice
350g/12?oz cream cheese
225g/8oz caster sugar
300g/10?oz thick Greek-style yoghurt
1 tbsp of vanilla extract
To serve
whipped cream
sprigs of mint
Method
1. For the biscuit layer, mix all the biscuit ingredients together and reserve.
2. For the strawberry layer, place the lemon juice and water into a small saucepan and mix in the cornflour well.
3. Bring to the boil and when the cornflour is dissolved, mix in the sugar and the strawberries.
4. Heat gently to dissolve the sugar. Remove from the heat, and allow to cool and thicken.
5. For the cheesecake mixture, soften the gelatine in the lemon juice and a spoonful of water if needed, for 3-5 minutes.
6. Heat the mixture gently over a low heat in a small saucepan until the gelatine is completely dissolved.
7. Meanwhile whisk the cream cheese and the sugar in a mixer or blender on medium speed.
8. When the sugar is dissolved turn down the speed and add the yoghurt and the gelatine.
9. When the mixture is blended together add the vanilla extract.
10. To assemble, place the biscuit layer into the base of six wine glasses, add a good dollop of cheesecake mixture, then add some strawberries. Chill the mixture for a few hours and top with whipped cream and a sprig of mint. Serve immediately.
or Canary Puddings with Lemon Curd Topping
For the fresh lemon curd:
grated zest and juice 2 large, juicy lemons
6 oz (175 g) golden caster sugar
2 large eggs
4 oz (110 g) unsalted butter
For the sponge puddings:
6 oz (175 g) self-raising flour
1 rounded teaspoon baking powder
6 oz (175 g) softened butter
3 large eggs
6 oz (175 g) golden caster sugar
grated zest 1 lemon and 1 tablespoon lemon juice
butter, for greasing
For the lemon sauce:
the remainder of the lemon curd
5 fl oz (150 ml) double cream
You will also need eight 6 fl oz (175 ml) pudding basins and two steamers, foil and silicone paper (baking parchment).
First of all make the lemon curd. What you need to do is place the grated lemon zest and sugar in a bowl and then in another bowl whisk the lemon juice together with the eggs and then pour this mixture over the sugar. Now add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. You need to keep stirring frequently until thickened, which will take roughly 20 minutes. If you want to make this ahead, you can store it in a clean dry jar with a screw-top lid, but it is best eaten within a week.
Now for the puddings. First of all butter the basins well and place a piece of buttered silicone paper in the bottom of each basin. Then take a large mixing bowl and sift the flour and baking powder into it, holding the sieve high to give the flour a good airing, add the softened butter, eggs, sugar, lemon zest and juice. Then, using an electric hand whisk, beat the mixture for about 2 minutes until it is thoroughly blended.
After that, fill the bottom of each basin with 1 dessertspoon of lemon curd and then follow this with the sponge mixture, dividing it equally between the eight pudding basins. Level the tops, then place a piece of foil over each one, making a pleat in the centre.
Now place the puddings in a steamer fitted over a saucepan of boiling water and steam them for about 25 minutes or until the centre springs back when pressed. While the puddings are cooking you can make the lemon sauce. All you do is place the remaining lemon curd in a saucepan. Add 5 fl oz (150 ml) hot water and the double cream and then heat very gently, stirring all the time until hot but not bubbling. When the puddings are cooked turn them out on to warmed serving plates and hand the sauce round separately
or Citrus fruit salad
1 orange, peeled and segmented
1 lemon, peeled and segmented
1 lime, peeled and segmented
2 tsp caster sugar
1 tsp fresh mint, shredded
Method
1. Combine all the ingredients together in a bowl.
2. Chill until ready to serve
or Individual Queen of Puddings
1 pint (570 ml) milk
? oz (10 g) butter
4 oz (110 g) fresh white breadcrumbs
2? oz (60 g) caster sugar, plus 1 level teaspoon extra
grated zest 1 small lemon
3 eggs
3 level tablespoons Morello cherry preserve or another preserve
Pre-heat the oven to gas mark 4, 350°F (180°C).
First pour the milk into a saucepan and bring to the boil. Remove from the heat and stir in the butter, breadcrumbs, 1 oz (25 g) sugar and the lemon zest and leave for 20 minutes to allow the breadcrumbs to swell.
Now separate the eggs. Put the whites into a large, grease-free bowl and the yolks into a small bowl. Then beat the yolks and add them to the cooled breadcrumb mixture, after that divide it between the individual dishes, smoothing the tops. Now place the tray in the centre of the oven and bake for about 25 minutes until set.
Meanwhile, in a small saucepan melt the preserve over a low heat and, when the puddings are ready, remove them from the oven and spread it carefully and evenly all over the tops.
Next use a clean, dry whisk to beat the egg whites to the stiff-peak stage, then whisk in 1? oz (40 g) caster sugar and then divide this meringue mixture between each pudding, piling it up into high peaks. Finally, sprinkle a teaspoon of caster sugar over the tops of the puddings and bake for a further 10-15 minutes on the centre shelf again until the tops are golden brown.
Don't worry if they're ready before you've finished the main course; they won't mind waiting in a warm place.
Very easy and delicious.
OREO BALLS
Ingredients:
1 package Oreo cookies, crushed
8 ounces cream cheese, softened
1 package white almond bark
1 package chocolate almond bark
Preparation:
Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls. Chill for an hour. Melt approximately 3/4 package of both types of almond bark. Stick a toothpick in an Oreo ball and dip it in the melted almond bark. Allow to harden on wax paper. Takes about 15 min. When Oreo balls are no longer sticky to the touch, decorate with drizzles of the other type of almond bark.
Another dessert, very good is:
QUICK BRIGADIERS
Ingredients:
3 tbsp of powder cocoa
granulated chocolate (if you can't find this replace it by cocoa, or powder chocolate)
1 can of condensed milk
1 tbsp of butter
Preparation:
Melt the butter. Add all ingredients except the granulated chocolate inside a microwave bowl and stir very well. Take it to the microwave, in full power 2 minutes open it and stir the mixture vigorously. Repeat this procedure 3 to 4 times. At the end remove the bowl from the microwave, let it completely cool off and make small balls with your hands (dip your hands in water, it will be easier to make the balls). Cover each ball with granulated chocolate or cocoa. Chill these balls in the fridge until it's time to serve them.
They should look like the image in this site.
http://rioforpartiers.com/fotos/150/smal...
If you have never done anything like the Brigadiers, do a test first.
Enjoy!
you could buy ready made brownies or chocolate cake (slice into cubes-2x2) then serve it with vanilla ice cream and and sprinkle with choco chips or choco syrup
or try this:
CHIPS AHOY! and PEBBLES Bars
3 Tbsp. butter or margarine
40 JET-PUFFED Marshmallows
4 cups POST Cocoa PEBBLES Cereal
15 CHIPS AHOY! Real Chocolate Chip Cookies, coarsely chopped
MELT butter in large saucepan on low heat. Add marshmallows; stir until marshmallows are completely melted and mixture is well blended. Remove from heat.
ADD cereal and chopped cookies; mix well. Press firmly into greased 13x9-inch pan. Cool completely.
CUT into 32 bars to serve.
Most people like fudge and this is a simple and quick recipe.
INGREDIENTS:
12 oz. pkg. semisweet chocolate chips
14 oz. can sweetened condensed milk
DIRECTIONS:
1. Place chips and milk in microwave safe bowl.
2. Microwave on medium power for 2-3 minutes, stirring after every minute.
3. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick.
4. Pour into greased 8" square pan and cool. Cut into squares.
Enjoy!!
Here are several =0)
Pig Out Cake
1 box of yellow cake mix
1 small can (11oz) of mandarin oranges, undrained
1/2 c. oil
4- eggs
Icing:
12-16 oz Cool whip (I use 16 oz)
1 lg. can crushed pineapple, undrained
1 sm. pkg. instant vanilla pudding
Combine cake ingredients and mix well. Bake in rectangle pan at 350 degrees for approximately 30 minutes or until inserted tooth pick comes out clean.
Combine icing ingredients and spread on cooled cake.
Cake does need to be refrigerated until ready to serve.
* I sometimes add flaked coconut to the icing mixture.
Watergate Salad
1 lg can crushed pineapple
1 box pistachio instant pudding
1 c. mini marshmallows
1/2 c. coconut
1 lg carton Cool whip
Mix pineapple and pudding mix together; then add marshmallows,
coconut and Cool whip. Mix and Chill.
7-layer bar cookies...
These are YUMMY!!!!
1/2 c. butter or margarine
1 c. graham cracker crumbs
6 oz. chocolate chips
6 oz. butterscotch chips
1 1/3 c. flaked coconut
1/2 c walnuts
1 can sweetened condensed milk
Melt butter in 13x9' pan. Sprinke crumbs evenly over butter. Layer with chocolate chips, butterscotch chips, coconut and walnuts. Pour milk over all. Bake @ 350' for 30 minutes. Cool. Cut into bars.
check out http://useinfo-dessert.blogspot.com/...
It has recipes for quite a few tasty desserts that can be prepared easily from home ..
It doesn't get simpler than this...
Half a large loaf of bread
Dried fruit (currants)
spices - cinnamon, nutmeg, ginger
Put bread in large bowl just cover with water. Leave 10 minutes.
After 10 minutes lightly press bread, pour excess water away.
Add dried fruit - (I use just currants) enough to get at least a polka dot effect.
Add half a teaspoon each (or to taste) of cinnamon, ginger, and nutmeg. Mix thoroughly.
Place in large shallowish tin and bake at 180 degrees until top goes dark golden brown - about 30 mins.
Serve hot with custard on a cold day OR allow to cool and place in fridge to eat by itself on a warm day.
Its a low fat version of a traditional bread pudding. Once it starts to cool a little it will come away from the sides of the tin without any problem.