Dessert BakeOff Help?!
Answers: Every year my family has a holiday bakeoff. We all make unique desserts that we've never made before and then have the men judge to see who is that years best baker. I'm not sure what to make so was wondering if anyone had any ideas...Pies, Cookies, Any type of dessert. Thanks!
Death by Chocolate
1 box chocolate cake mix plus ingredients according to box
4 sm boxes of Instant Choc. pudding
4- 8-oz. cool Whip
* oreo cookies crumbs (optional)
* melted chocolate (optional)
* chopped heath bars (optional)
* chocolate chips (optional)
This really looks nice in a glass pyrex dish or a trifle bowl.
Bake cake according to directions.
and prepare pudding according to box.
When cake is cooled.
Layer as follows:
half the cake - crumbled
half the pudding ( 2 boxes prepared)
16 oz. cool whip
optional ingredients
Repeat- using the rest of the cake, pudding, and the cool whip
South African Melktert
1/2 lb puff pastry
1 1/2 teaspoons butter
1 pinch salt
1 cinnamon stick
3 cups milk, for boiling
2 teaspoons custard powder
3 teaspoons cornflour
3 teaspoons cake flour
2 tablespoons cold milk
1/2 cup sugar
4 large eggs, separated
1/2 teaspoon almond essence
cinnamon-sugar mixture
Not the one? See other South African Melktert or Milk Tart (Custard Pie) Recipes
< 60 mins Pies & Tarts
South African Pies & Tarts
Eggs/Dairy Pies & Tarts
Preheat oven to 400o F.
Line bottom and sides of two pie plates (not deep dish) with puff pastry making raised edges.
In a pot, bring milk to a slow boil and add butter, salt and cinnamon. Reduce to simmer.
In a mixing bowl, combine custard powder, corn flour and cake flour. Stir in cold milk and mix to form a paste. Stir in a little of the hot milk mixture.
Stir custard mixture into the pot of hot milk. Add 4 tbsp of the sugar and bring to a boil, stirring continuously.
Remove from heat once the mixture has thickened. Discard cinnamon.
Beat egg whites until stiff. Gradually beat in the remaining sugar. Set Aside.
Beat egg yolks lightly and add a little of the custard mixture to the egg yolks.
Then stir the yolk/custard mixture into the main custard mixture and add almond extract.
Gently FOLD in the egg whites.
Pour the mixture into the awaiting pie pans and bake for approximately 10 minutes.
Lower the temperature to 350 F and bake for an additional 10 to 15 minutes or until the filling has set.
Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar.
Serve cold.
Make a Gooey Butter cake and add flavors you will like in it. Make it original to fit you. You can make one with candied cranberries and cranberry sauce for the holiday's.
Gooey Butter Cake
One Box Yellow Cake Mix
1 Egg
8 tbsp. (melted Butter) the real stuff!
Preheat oven to 350 degrees.
Combine ingredients and mix well.
Pat into a lightly greased 13X9 Baking Pan.
Prepare Filling
One 8 oz. Package Cream Cheese
2 Eggs
1 tsp. Vanilla
8 tbsp. (1 stick melted Butter) the real stuff!
one 16 oz box Confectioners Sugar
Beat cream cheese until smooth.
Add Eggs and Vanilla.
Add butter and beat.
Add Powdered Sugar and mix well.
Spread over cake and bake for 40 - 50 minutes.
For the holiday's you can add 1 15 oz. can of Pumpkin to the filling with cinnamon and nutmeg.
Or Jellied Cranberry Sauce and candied Cranberries
Look on foodnetwork.com and check out Paula Dean's site for more info if you need it.
Tiramisu, or eclairs.
Italian Wedding Cake is great too.
APRICOT RUM CHIFFON CAKE
2 c. sifted flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
5 egg yolks
3 tbsp. grated orange rind
1 tsp. vanilla
1 c. egg whites, at room temperature
1/2 tsp. cream of tartar
Sift first 4 ingredients together into a large bowl. Make a well and add in order oil, egg yolks, orange rind and vanilla. Beat until smooth. Into a large bowl put egg whites and cream of tartar. Whip until whites form very stiff peaks. Pour yolk mixture gradually over whipped egg whites, gently folding. do not stir or beat. Pour into ungreased tube or Bundt pan. Bake at 325 degrees about 1 hour or until done. Then pour Rum Syrup over cake while still warm.
RUM SYRUP:
1 1/2 c. sugar
1 unpeeled orange, sliced
1/2 unpeeled lemon, sliced
1 c. light or amber rum
Boil together and pour over warm cake. Cool thoroughly. Then top with Apricot Glaze.
APRICOT GLAZE:
1/2 c. apricot preserves
1/2 tbsp. lemon or orange juice
1/4 c. chopped nuts
1 c. whipped cream
Heat together preserves and juice. Add nuts. Pour on cake and spread. the top with whipped cream.