Good Desserts - Does anyone have a recipe for a good.......?!
Good Desserts - Does anyone have a recipe for a good.......?
patriotic dessert?????????
or chocolate dessert?????????????
or ......... I would just like some new dessert recipes....thanks
Answers:
Here is a SUPER easy (and cheap) recipe and it tastes like a million bucks. Not only that, I have yet to meet someone who doesn't like it.
Ingredients:
1 large box of Jell-o chocolate pudding
1 small tub of CoolWhip
1 package of Oreos
(you can also add 1 large candy bar of Butterfinger too if you want)
Make the chocolate pudding. After it sets, mix in the whipped topping together. Crush the Oreos (and Butterfinger if desired); I put them in a Ziploc bag and do it that way so not to make so much mess. Then, in a bowl or dish, you can layer pudding, crush Oreos (and Butterfinger if desired), pudding, Oreos, etc. Or you can just mix it all together. Then chill it in the fridge. Serve when you want dessert!
It comes out tasting like a chocolate mousse almost with the perfect addition of crunch in the Oreos/Butterfinger and tastes pretty upscale considering the fact the ingredients only cost like $5 altogether. Always a winner!!! Enjoy!!
Go to Kraft foods and sign up for their emails. They also have a very good cook book that they will send you 4 times a year, really nice.
Chocolate No Bake Cookies:
1/2 c milk
1/2 c butter or margarine
2 c sugar
4 Tbsp cocoa
1/2 tsp salt
1/2 tsp vanilla
1/2 c peanut butter
3 c oats
Mix the sugar, milk, butter, salt, and cocoa in med saucepan. Bring to a boil. After boiling begins, it is important that you boil for 1 minute ( I just count) while stirring.
After 1 minute, remove from heat, and stir in peanut butter, vanilla, and oats. After mixing well, drop by spoonfuls onto wax paper and let harden. If you did it right, they should harden within 5-10 minutes enough to eat. Very decadent, fattening dessert, but pretty good! And easy too!
Almond Gelato
Makes about 1 quart (can be doubled to make ? gallon)
2 3/4 cups whole milk
1/4 cup heavy cream
One (7 oz) tube almond paste (found in the baking aisle--should be soft and moist)
2/3 cup sugar
5 large egg yolks, room temperature
? tsp real almond extract (not imitation)
1/4 tsp salt
1. Heat the milk and cream in a medium saucepan set over medium heat until tiny bubbled fizz around the pan's inner rim. Adjust the heat so the mixture stays this hot but does not come to a boil.
2. Place the almond paste and sugar in a large food processor fitted with the chopping blade; process until the texture of find sand, about 1 minute. Stop the machine, add the yolks all at once, and process until light and thick, about 2 minutes. (note: if you don't process enough, the end result will taste grainy from the almond paste--still delicious, but a weird texture.)
3. With the machine running, dribble in about half of the hot milk mixture through the feed tube; process until smooth. Then whisk this mixture back into the pan with the remaining hot milk mixture. Instantly reduce the heat to very low--if you have electric burners, place the pan on a second burner just now set on low. Cook slowly, stirring all the while, until the mixture thickens to the consistency of wet but smooth pancake batter and can coat the back of a wooden spoon, a little less than 2 minutes. Strain through a fine mesh strainer into a clean bowl to get rid of any extraneous bits of scrambled egg (and almond paste debris); stir in the almond extract and salt. Refrigerate until cold, for at least 4 hours, or overnight.
4. Just before making the gelato, place the almond custard and your ice cream maker's dasher, if possible, in the freezer to shock them extra cold, for nor more than 10 minutes. (we're trying this on our second batch which is being made tonight and tomorrow--it took a long time for this gelato to set up the first time.)
5. Freeze the custard in your ice cream machine according to the manufacturer's directions. Serve at once--or transfer to a large container or several smaller containers, seal tightly and store in the freezer for up to one 1 month. Soften at room temperature for up to 10 minutes before serving.
--The Ultimate Frozen Dessert Book
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Brown Sugar-Baked Pineapple
Prep: 10 min., Stand: 10 min., Broil: 17 min.
1 cup lemon juice
3/4 cup honey
1/4 cup firmly packed light brown sugar
2 fresh pineapples, peeled and cored
4 cups light vanilla ice cream
Stir together first 3 ingredients in a small bowl; let stand 10 minutes.
Cut each pineapple into 8 (3/4- to 1-inch-thick) slices.
Place pineapple slices on an aluminum foil-lined baking sheet, and pour honey mixture evenly over top. Broil 3 inches from heat 15 to 17 minutes or until golden brown. Serve with vanilla bean ice cream.
Yield: Makes 8 servings (serving size: 2 pineapple slices and 1/2 cup ice cream)
--Southern Living, July 2005
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Creamy Coconut Rice Pudding with Rum Whipped Cream
2 c. milk
1 can Taste of Thai Coconut Milk
1-1/2 c. water
1-1/2 c. raw A Taste of Thai Soft Jasmine Rice
2 cinnamon sticks
Dash freshly ground nutmeg
1 c. sugar
2 tsp. pure vanilla extract
5 tabl. shredded coconut
Combine all the ingredients except the pure vanilla extract in a medium size pot. Bring to a boil over medium head mixing constantly. Lower to a simmer and cook for approximately 1 to 1-1/2 hours mixing frequently until the pudding thickens. Remove from heat and stir in vanilla and coconut.
Topping:
1 pint fresh whipping cream
2 tbls. sugar
Splash of light rum.
Place all ingredients in a bowl and mix on high until stiff peaks form. Place warm coconut pudding in serving bowl and top with rum flavored whipped cream.
--Gary Solomon, ww.RecipeExchange.com
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French Silk Chocolate Pie
1/4 C sugar
1 1/2 C milk ( I used whole milk)
1 tsp. vanilla
1 tbsp. confectioners sugar
3 tbsp. cornstarch
6 oz. chocolate chips
3/4 C heavy cream
In a saucepan combine sugar and cornstarch; blend well, gradually add milk. Cook over low heat stirring constantly til mixture comes to a rolling boil., Add chocolate chips and vanilla, stirring til melted and smooth. Pour into large mixing bowl, cover with plastic wrap and cool to room temperature.
In large bowl, using mixer, combine cream and confectioners sugar, beat til soft peaks form. Beat cooled chocolate mixture about 1 minute til light and fluffy. Fold into whipped cream. Spoon into baked crust. Refrigerate. Enjoy!
Creme Brulee
INGREDIENTS
6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
Preheat oven to broil.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
Remove from heat and allow to cool. Refrigerate until custard is set again.
For an ever sweeter twist, melt a few chocolate chips in the dish you are pouring the custard into and spread it on all sides before pouring the custard in.
http://www.brightideas.com/summer/recipe... !!!!looks good to me!!!!
lemon meringue pie
Chocolate Caramel Nut Bars
1 package (14 ounces) of Kraft caramels, unwrapped
1 can (5 ounces) of evaporated milk, divided
1 package (2 layer size) of Swiss Chocolate cake mix with pudding or
German Chocolate with pudding or
Chocolate Fudge with pudding
? cup (1 stick) of butter, melted
1 ? cups chopped pecans, divided
1 package (6 ounces) of Nestle semi-sweet chocolate chips, divided
Heat oven to 350?.
Melt caramels with ? cup of the evaporated milk in heavy saucepan over low heat, stirring frequently until smooth. Keep caramel mixture warm over very low heat. Mix remaining evaporated milk, cake mix, and melted butter in a large bowl. Press ? of the cake mixture onto the bottom of a lightly greased 9" x 13" pan. Bake 8 minutes. Sprinkle 1 cup of the pecans and ? cup of the chips over baked crust; drizzle caramel mixture over this. Top with teaspoonfuls of remaining cake mixture. Sprinkle with remaining ? cup pecans and ? cup chips. Press nuts and chips gently into top cake layer. Bake 18 minutes. Cool; cut into bars.
Holy Cow Cake
Cake
Vegetable oil spray for misting the pan
1 package (18.25 ounces) plain devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
3 large eggs
Topping
1 jar (8 ounces) caramel topping
1 can (14 ounces) sweetened condensed milk
4 Butterfinger candy bars (2.1 ounces each), crushed
1 container (12 ounces) frozen whipped topping, thawed
1 package (8 ounces) cream cheese, at room temperature
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
2. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 38 minutes. Remove the pan from the oven and place it on a wire rack. Immediately poke holes in the top of the cake with a drinking straw or chopstick.
4. Prepare the topping. Place the caramel topping and sweetened condensed milk in a small bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
5. Place the whipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined, 1 minute. Spread the mixture over the top of the candy. Sprinkle the remaining candy pieces on top.
6. Place the pan, uncovered, in the refrigerator to chill the cake for about 20 minutes before cutting it into squares and serving.
Store this cake, covered in waxed paper, in the refrigerator for up to 1 week.
check out http://sumiram2006.googlepages.com/desse...
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
Absolutely Almond Snowballs
Ingredients
Absolutely Almond Pound Cake Mix?
1/2 cup (1 stick) softened butter
1 egg
2 oz. pkg. chopped pecans
Powdered sugar
Directions
Combine first 4 ingredients; roll into generous 1-inch balls. Place 2 inches apart on greased baking sheet. Bake at 350° for 15 minutes or until lightly browned. Cool slightly; roll in powdered sugar until coated. Cool on rack. Makes 8-10 servings.
this is really good and is great for parties
http://tastefullysimple.com/web/dgoodacr...
American Flag Cake
Buy a Sara Lee Pound Cake.....cut all of it into slices.....layer on bottom of pan
Spread with Cool Whip.........use cut up blueberries in shape of square for stars and strawberry lines for the stripes
check out taste of home web site lots of patriotic dessert recipes or the food network web site
easy chocolate pie
jello cook and serve chocolate pudding mix big box - follow directions for pie recipe
1 teaspoon vanilla
2 tablespoon REAL BUTTER
Oreo cookie crust
cook pudding when the pudding gets done add vanilla and butter stir until butter is melted pour in pie crust and refrigerate until cold all the way through ( in frig. about 4 hours , in freezer about 30 to 45 mins.)
when cooled add whip topping or eat plain
bananas and Valina putting and vanilla waffers
My all time favorite chocolate dessert is also the easiest.
Chocolate cake mix baked according to directions in an 9"x13" pan
Pour a large jar of marshmallow topping (the kind you put on ice cream) over the top immediately after removing from oven
Spread evenly and make small cuts into hot cake.
Marshmallow will mostly melt into cake and may look terrible.
Top with ice-cream or whipped cream if you wish.
It is moist, gooey and wonderful
I think this is unique and good. Try it.
Strawberry Tower
1.take a pound cake, slice it up and cut the slices in half.
2.slice up strawberries
3.put a little jam on the cake and a slice of strawberry and another cake with a little jam on top and then another slice of strawberry. Stack it up as far as you can go.
4. If the stack is too big then make it lie down and cover with whipped cream and chocolate syrup.
5. Put two chocolate dipped strawberries on the side of the plate.