Does anyone have an incredible dessert recipe?!


Question: I want to make a new dessert tonight. Please give the recipe not just a website. I like to bake so not really easy (like a mix) but not real tough. Thank you!


Answers: I want to make a new dessert tonight. Please give the recipe not just a website. I like to bake so not really easy (like a mix) but not real tough. Thank you!

This is sooooo good!

Chocolate Cake Dessert

1 pkg. chocolate cake mix
1 can sweetened condensed milk
1 jar Smuckers caramel ice cream topping
8 oz. Cool Whip
3-4 Heath bars, crushed

Prepare and bake cake according to package directions, using a 2 x 9 x 13 pan. Remove from oven and poke cake with the end of a wooden spoon. Pour condensed milk and caramel topping over cake. Spread with Cool Whip, sprinkle with candy, and refrigerate.

nope

go to receipezaar they have hundreds

not a dessert but how about an awsome sandwitch?? unless you can have peaunit butter forget it

toast (2 pieces obiv its a sanwitch) the bread until brown

cut up pieces of banna

and when the toast is done butter the toast and put penut butter on it

after the last step is to put the bannas on it and

ta da!!!

hi........ i made this up but damn its tastey.

mandrian bread
custard of your choice
choclate falkes
canned oranges or peaches.

now slice the cake up into large squares, then add the oranges or peaches in....make sure none of the syrip gets pured into the dish...then pur hot custard all over the dish
then crumble with flake chocolate..


another one is.........

cake either ginger or madrian
and hot custard, with a little cinnimon added on the top.......yum yum


another one...........

angel delight! lol just add milk..........


another one...........

apple crumble and custard or with ice cream yum yum


lol i could go on for ever

Make this, and serve with a little vanilla ice cream...... ohhhhh my

Apple Cake
G’Ma Bloom

4 cups diced apples
2 cups sugar
1 cup raisins
1 tsp salt
1 cup oil
2 eggs, beaten
1 cup walnuts
2 cups flour
2 ? cups apple juice
2 t baking soda
2 t cinnamon

Mix apples, sugar, raisins, salt. Let stand 1 hour

Add oil, eggs and walnuts.

Sift in flour, baking soda, cinnamon and salt.

Pour into greased cake pan, 350 degrees for 1 hr and 15 minutes.

Let cool 15 minutes before serving.

yes

ingredients:
1 cup chocolate chips
6 tbsp. unsalted butter
3 eggs
1 1/2 cup sugar
1/3 cup flour
1/2 tsp. bakind powder
1 cup white choco. chips
1 cup chopped walnuts or pecans

melt chocolate chips (not white chocolate) and butter in a saucepan. in large bowl, mix together eggs and sugar; then add melted chocolate m ixture, add flour and baking powder. then add white choco. chips and nuts. form dough into 2 or 3 long doughs and cover with plastic wrap. refrigerate for about an hour. pre eat oven to 350 and cut dough into 1/2-1 inch slices. place slices on greased cookie sheett and bake for about 15-18 minutes.


or a much simpler one:

take a tortilla and fry it in a pan. add cinnamon and sugar. put vanilla ice cream on top and it is DELICIOUS

This is really easy but really good too.
Lime Cream Torte
1 pkg. yellow cake mix
3 eggs
1/2 cup butter or margarine
7 Tblsp. water
3 Tblsp. lime juice
FILLING
1 can 14oz sweetened condensed milk
1/2 cup lime juice
2 cups already whipped, sweetened whipped cream
lime slices

In a mixing bowl, combine dry cake mix, butter, water & lime juice. Beat on medium speed for 4 minutes. Pour into two greased, floured 9" round cake pans. Bake at 375 degrees for 20-25 minutes. Cool on a rack 10 minutes. When cool, split each cake into 2 layers. In a bowl combine milk,lime juice and fold in whipped cream. Spread 1 1/4 cups between each layer & over top. Refrigerate at least one hour before serving.
Hope you like it.
Happy Thanksgiving.

jello salad or mold as we call it: one can ( large) crushed pineapple , one large size can oranges pieces one large con. coolwhipp one large con. cottage and dry jello any size but can use small size if you have any flavor will do we use a red color . here is what you do get a big bowl add coolwhipp. and cottage cheese. drain the both friuts and add to the coolwhipp add dry jello and mix real good you can use fruit-cocktail too. just mix and put in the refig, it is a good tasteing dessert . after the first day it will be come a little watery so drain the fruit real good.

I do a chocolate cake trifle,easy and good.you can use a mix or your own recipe for cake.break it up after it cools but not real fine.about 1 inch chunks,I drizzle Kahlua on the bottom then put a layer of pudding or mascarpone.then a layer of whipped topping,of course your homemade with whipping cream and powdered sugar is so much better,all in chocolate putting the liquer on each layer of cake pieces.and I like to put some heath sprinkles in between layers.if you don't have a trifle bowl,any clear bowl will do.it's really good.

Crunchy Caramel Apple Pie
Prep: 30 minutes
Bake: 50 minutes
Cool: 4 hours
Stand: 4 hours

Ingredients
Pastry for Single-Crust Pie (see below)
1/2 cup sugar
3 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/8 tsp. salt
6 cups thinly sliced, peeled cooking apples
1 recipe Crumb Topping
1/2 cup chopped pecans
1/4 cup caramel ice-cream topping

Directions
1. Preheat oven to 375 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.

2. For filling: In a large mixing bowl stir together sugar, flour, cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle with Crumb Topping. To prevent overbrowning, cover edge of pie with foil.

3. Bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.

4. Pastry for Single-Crust Pie: In a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water total, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

5. Crumb Topping: Stir together 1 cup packed brown sugar, 1/2 cup all-purpose flour, and 1/2 cup quick-cooking rolled oats. Using a pastry blender, cut in 1/2 cup butter or margarine until the topping mixture resembles coarse crumbs.

++++++++++++++++++++++++++++++++++++++...

Oatmeal Cake
Prep: 45 minutes
Bake: 40 minutes
Broil: 2 minutes
Cool: 2 hours 20 minutes
Stand: 2 hours 20 minutes

Ingredients
1/2 cup butter
2 eggs
1-1/4 cups boiling water
1 cup rolled oats
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
1 recipe Broiled Nut Topping

Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 9-inch springform pan; set pan aside. In small bowl pour boiling water over oats. Stir until combined; let stand 20 minutes. In medium bowl stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and oatmeal mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan.

3. Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool on wire rack at least 1 hour more.

4. Transfer cake to a baking sheet. Spread Broiled Nut Topping over warm cake. Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden. Cool on a wire rack before serving.

5. Makes 12 servings

6. Broiled Nut Topping: In a medium saucepan combine 1/4 cup butter and 2 tablespoons half-and-half, light cream, or milk. Cook and stir until butter melts. Add 1/2 cup packed brown sugar; stir until sugar dissolves. Remove from heat. Stir in 3/4 cup chopped pecans or walnuts and 1/3 cup flaked coconut.

######################################...

Cherry Cobbler
Prep: 40 minutes
Bake: 20 minutes
Cool: 1 hour
Stand: 1 hour

Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 cup butter or margarine
6 cups fresh or frozen unsweetened pitted tart red cherries
1 cup sugar
2 tablespoons cornstarch
1 egg
1/4 cup milk
Vanilla ice cream (optional)

Directions
1. Preheat oven to 400 degrees F. For topping, in a medium bowl stir together flour, the 2 tablespoons sugar, the baking powder, salt, and, if desired, cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.

2. For filling, in a large saucepan combine the cherries, the 1 cup sugar, and the cornstarch. Cook over medium heat until cherries juice out, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep filling hot.

3. In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into six mounds on top of filling.

4. Bake for 20 to 25 minutes or until topping is golden brown. If desired, serve warm with ice cream.

5. Makes 6 servings

6. Rhubarb Cobbler: Prepare as above, except substitute fresh or frozen sliced rhubarb for the cherries.

7. Blueberry or Peach Cobbler Prepare as above, except, for filling, in a saucepan combine 1/3 to 2/3 cup sugar, 1/4 cup water, and 1 tablespoon cornstarch. Stir in 5 cups fresh or frozen blueberries or unsweetened peach slices. Cook and stir until slightly thickened and bubbly.

8. Apple or Pear Cobbler: Prepare as above, except, for filling, cook and stir 6 cups sliced, cored, and peeled cooking apples or pears, 1/3 to 1/2 cup sugar and 1 tablespoon lemon juice until boiling, stirring occasionally once fruit begins to juice out; reduce heat. Simmer, covered, for 5 minutes or until fruit is almost tender, stirring occasionally. Combine 2 tablespoons water and 1 tablespoon cornstarch; add to filling. Cook and stir until thickened and bubbly.

@@@@@@@@@@@@@@@@@@@@@@@@@@

Peach-Berry Cobbler
9 servings
Prep: 25 minutes
Bake: 20 minutes

Ingredients
4 cups sliced, peeled fresh peaches or one 16-ounce package frozen unsweetened peach slices, thawed
1/4 cup cold water
2 tablespoons sugar
4 teaspoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground allspice, cardamom, or cinnamon
1 recipe Biscuit Topping (see recipe below)
2 cups fresh raspberries or frozen lightly sweetened raspberries, thawed

Directions
1. For filling, in a medium saucepan, combine peaches, the water, sugar or sugar substitute, cornstarch, lemon juice, and allspice, cardamom, or cinnamon. Let stand for 10 minutes.

2. Meanwhile, preheat oven to 400 degree F. Prepare Biscuit Topping.

3. Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.

4. Immediately drop the Biscuit Topping into small mounds onto the hot filling.

5. Bake about 20 minutes or until browned and a toothpick inserted into topping comes out clean. Serve warm. Makes 9 servings.

Biscuit Topping: In a medium bowl, combine 1 cup all-purpose flour; 2 tablespoons sugar; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon ground allspice, cardamom, or cinnamon; and 1/8 teaspoon salt. In a small bowl, stir together 1/3 cup plain low-fat yogurt; 1 egg, beaten; and 2 tablespoons butter or margarine, melted. Add egg mixture to flour mixture, stirring just until moistened.

$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$...

Apple-Cherry Cobbler
6 to 8 servings
Prep: 20 minutes
Bake: 8 to 10 minutes
Cook: 6 to 7 hours

Ingredients
1/2 cup granulated sugar
4 teaspoons quick-cooking tapioca
1 teaspoon apple pie spice
1-1/2 pounds cooking apples, peeled, cored, and cut into 1/2-inch slices (4-1/2 cups)
1 16-ounce can pitted tart cherries
1/2 cup dried cherries
1 recipe Spiced Triangles
Ice cream, such as butter pecan or cinnamon; or half-and-half; or light cream (optional)

Directions
1. In a 3-1/2- or 4-quart crockery cooker stir together sugar, tapioca, and apple pie spice. Stir in the apple slices, undrained canned cherries, and dried cherries until combined.

2. Cover; cook on low-heat setting for 6 to 7 hours or on high-setting for 3 to 3-1/2 hours. To serve, divide cherry-apple mixture among 6 to 8 shallow dessert dishes. Top with Spiced Triangles and ice cream or half-and-half, if desired. Makes6 to 8 servings.

Spiced Triangles: In a bowl combine 1 tablespoon sugar and 1/2 teaspoon apple pie spice. Unroll 1 package (8) refrigerated crescent rolls. Separate triangles. Brush tops with 1 tablespoon melted butter and sprinkle with sugar-cinnamon mixture. Cut each triangle into 3 triangles. Place on an ungreased baking sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Remove to a wire rack to cool.

Here is a simple recipe from Sicily called Cassatta. (you said you can bake, so I assume you can put frosting on a cake.)

Buy a pound cake and slice it into three layers, just like a layer cake. Make sure you don't break the layers.

Get some Ricotta Cheese. Drain it in a strainer.

Grind up some baker's chocolate, about a cup.

Get a jar of Raspberry preserves and mix the jar
with the chocolate.

Spread a thin amount of the Ricotta on the bottom
layer of the pound cake.

Add a thin layer of the Chocolate/Raspberry mixture.

Then put the next pound cake layer on top of that
and repeat, adding the Ricotta Cheese and then
the Chocolate/Raspberry mix.

And then the next layer. Add the cheese then the mixture.

When you have it all assembled, put the chocolate
frosting (bought ready made) on the cake.

There you have an incredible and unforgettable desert called Cassatta. You can thank my Aunt Rosa.

banana nut cupcakes with maple frosting

cupcakes
1(14 oz)pkg. pillsbury banana quick bread & muffin mix
1 cup buttermilk
1/4 cup crisco oil
3 tablespoons hungry jack microwave ready regular syrup
1/2 teaspoon vanilla
2 eggs
1/2 cup finely chopped walnuts

FROSTING
4 oz. cream cheese,softened
2 tablespoons margarine or butter,softened
3 tablespoons hungry jack microwaveready regular syrup
1/2 teaspoon imitation maple flavor
2 cups powdered sugar
1/4 cup finely chopped walnuts


1. heat oven to 400 degrees F. line 16 muffin cups with foil or paper baking cups.IN large bowl,combine all cupcake ingredients except walnuts;stir 50 to 75 strokes with spoon until mux is moistened. Stir in 1/2 cup walnuts. Spoon batter evenly into lined muffin cups.

2.bake at 400 degrees F. for 16 to 20 minor until toothpick inserted in center comes out clean.Cool 5 minutes. Remove from pan. Cool completley.

3.in small bowl combine all frosting ingredients except powdered sugar and walnuts beat at low speed until smooth. Gradually add powdered sugar beating until mixture is of spreadingconsistency. Frost cooled cupcakes.Immediatley sprinkle with 1/4 cup walnuts. store in refrigerator.

16 cupcakes

I always get raves on this dessert.......and it's so simple, it's embarassing.

Ice Cream Pie

1 Oreo pie crust, store-bought
1/2 gallon ice cream of your choice. Mint, mint choc. chip or peppermint stick seem to be the favorites) You won't use the whole 1/2 gal., but a quart isn't enough
6-10 Oreo cookies, crushed. Best way to do this is put in paper bag, and use rolling pin or smash with anything handy.

Let ice cream soften at room temp until it's spreadable with a spatula, but not soupy. Spread ice cream into Oreo pie crust, and sprinkle with crushed Oreo pieces. Re-freeze for at least 1 hr.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources