What is your favorite dessert? Where do you get it, or do you make it?!
What is your favorite dessert? Where do you get it, or do you make it?
Answers:
i make mine
Frozen Hawaiian Pie
INGREDIENTS
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries
2 tablespoons lemon juice
2 (9 inch) graham cracker crusts
Fresh mint
Additional walnuts
Additional maraschino cherries
DIRECTIONS
In a bowl, combine milk and whipped topping. Gently fold in pineapple, nuts, cherries and lemon juice. Pour into the crusts. Freeze until firm, about 4 hours. Remove from the freezer 20 minutes before serving. Garnish with mint, nuts and cherries.
TURTLE PECAN CHEESECAKE
CRUST:
4 c. graham cracker crumbs
12 tbsp. melted butter
Combine graham cracker crumbs and melted butter; press mixture onto bottom and sides of buttered 10 inch springform pan (2 inches deep). Bake in preheated 350 degree oven 10 to 15 minutes. Set aside to cool.
FILLING:
1 (14 oz.) bag light (vanilla) caramels
1 (5 oz.) can evaporated milk
1 c. chopped pecans, toasted (see note)
4 (8 oz.) pkgs. cream cheese, softened
1 c. granulated sugar
4 eggs
2 tsp. vanilla
1 c. semi sweet chocolate morsels, melted
In heavy 1 1/2 quart saucepan, melt caramels with evaporated milk over low heat, stirring frequently until smooth. (If desired, dip a few pecan halves into caramel mixture and set aside to use later as garnish.) Pour caramel mixture over cooled crust; top with chopped toasted pecans.
Combine cream cheese and sugar, mixing on medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add vanilla. Blend in melted chocolate. Pour mixture over pecans and caramel in crust, starting at outer edge.
Bake in preheated 350 degree oven 1 hour and 20 to 25 minutes, or until edges begin to crack. Remove from oven and let cool at room temperature for 30 to 40 minutes. Cover and refrigerate overnight. Remove sides of pan and loosen cheesecake with spatula.
CHOCOLATE TOPPING:
1/2 c. semisweet chocolate morsels
3 tbsp. evaporated milk (see note)
Whipped cream (optional for garnish)
Pecan halves dipped in caramel (optional for garnish)
Melt chocolate morsels (in top of double boiler or on medium power in microwave oven). Add evaporated milk (or 2 percent milk and butter; see note). Stir until mixture is smooth.
Spread chocolate topping over chilled cheesecake. Garnish with dollops of whipped cream and pecan halves dipped in caramel, if desired. Keep refrigerated.
My two favorites are
Up Side Down Pineapple Cake
Cherry Cheese Cake
Yes I make them.
only one???? Sorry I can't do that. Mmmm...let's see.
I just made a really nice summer dessert that everyone loved. Brownie Trifle . In large bowl layer bite size brownies, chocolate pudding, whipped cream and then toffee candy pieces. Repeat process and refrigerate until time to eat.
Also loved around my house, fruit pizza, ice cream cakes, apple empanadas, pistachio dessert and popsicles. Hehe.
My favorite desert is candy - jelly bellies to be exact. I can eat a whole 20lb jar of them in one day. My friend usually buys them for me. I haven't had them in a while though :*(
:)
One of my favorites is this one kind of cake i dont no the name but its soo good. #1. u get a lot of ice cream sandwhiches and put them in a pan, #2 put caramel,and chocolate syrup on top,#3 add whip cream and #4 add sprinkles and any other toppings u want! its delicious and easy 2 make
spicy applesauce cake (Betty Crocker) with dark chocolate icing or just mocha icing family birthday must have
Ilike this one because its easy to make and very tasty, its from a web site called toothfairyrecipe. have a look, u may like it.
Fresh Raspberry With Pastry and double Cream
Ingredients:
* 250 g fresh Raspberry
* 375 g ready rolled puff Pastry
* 1 small Egg, beaten
* 300 ml double Cream/ Whippin cream
* ground Cinnamon for sprinkling
* icing Sugar for sprinkling
Method:
* Preheat the oven to 200 C/ Gas mark 6.
* Cut the unrolled pastry into two long pieces on a floured surface, then put them on a baking sheet and brush with beaten egg and bake for 10 minutes or until golden. remove from the oven and leave to cool.
* Cut each piece of pastry into five oblongs, then split each in the middle to make a base and a lid.
* crush the raspberries lightly with a fork, spoon over the base of pastry, then top with whipped/ double cream.
* Sprinkle raspberries with sugar and cinnamon, put the lid on each base and sprinkle again with sugar.