7 Responses to “Anybody know really great dessert recipies?”

1. Laura on May 29th, 2010 12:35 pm
   

   Apple Crisp
   1/4 C melted butter
   1/3 C brown sugar
   21 oz. apple pie filling
   1/3 C vanilla wafter crumbles
   1/4 C oats
   2 Tbs. brown sugar
   2 Tbs. melted butter

   Combine first 3 ingredients in a 1 qt. dish.
   Combine remaining ingredients and pour over apple mix.
   Bake for 25 min. at 375.

   Italian Cream Cake

   Cake: -2C flour -2Csugar -5eggs -1Cbuttermilk -1 Tsp. baking soda -2tsp. vanilla -1/2C butter -1/2 C oil

   1. Cream together butter and oil in a large bowl with a mixer. 2. Mix in sugar. 3. Add egg yolks one at a time. 4. Mix together flour and baking soda. 5. Add flour mix to butter/sugar mix alternately with the buttermilk. 6. Mix in the vanilla and egg whites. 7. Pour it evenly into several greased circular cake pans and bake at 350 for 35-40 minutes.

   The best frosting for this cake is cream cheese frosting:
   -8oz. cream cheese -1/2C butter -2 Tbs. vanilla -1tsp. lemon juice -1 lb. powdered sugar

   1. Cream together cream cheese and butter. 2. Gradually mix in sugar. 3. Mix in vanilla and lemon juice.
2. Pauleen on May 29th, 2010 12:35 pm
   

   try this chocohotopots for homecook chef nigella lawson.

   http://youtube.com/watch?v=lrLKa2AAMbk

   http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35100,00.html

   1 stick plus 1 tablespoon unsalted butter
   4 ounces semisweet chocolate, with 60 percent cocoa solids
   2 eggs
   3/4 cup superfine sugar
   3 tablespoons all-purpose flour
   Special equipment: 4 (2/3 to 1-cup capacity) ramekins

   Place a baking sheet in the oven and preheat to 400 degrees F.
   Butter the ramekins with 1 tablespoon butter.

   Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.

   In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.

   Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!

   Best-Ever Brownies
   http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1136/Recipe.cfm

   Ingredients:
   1 1/4 cups sifted all-purpose flour
   1 teaspoon salt
   2 sticks (1 cup/8 ounces/226g) unsalted butter
   4 ounces unsweetened chocolate, coarsely chopped
   2 ounces bittersweet chocolate, coarsely chopped
   2 cups granulated sugar
   1 teaspoon pure vanilla extract
   4 large eggs

   Instructions:
   Center a rack in the oven and preheat the oven to 350 degrees F (180 C).

   Sift the flour and salt together and set aside.

   Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn’t scorch. (Alternatively, you can melt the ingredients in the dop of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla. Pour the mixture in a large bowl.

   Put the remaining 1 cup sugar and eggs into the bowl of a mixer (or a mixing bowl if you’re using a hand-held mixer) and whisk by hand just to combine. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so the eggs don’t set from the heat. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture. When the eggs are almost completely incorporated, gently fold in dry ingredients.

   Cooking Instructions
   Pour and scrape the batter into an unbuttered 9-inch square pan. Bake the brownies for 25 to 28 minutes, during which time they will rise a little and the top will turn dark and dry. Cut into the center at about the 23-minute mark to see how the brownies are progressing They’ll be perfect if they’re just barely set and still pretty gooey. They’re still awfully good on the other side of set, so don’t worry if you miss the moment on your first try. Cool the brownies in the pan on a rack. Cut into 1 1/2 by 3-inch bars to serve.

   The brownies will keep, covered, for 2 to 3 days at room temperature and can be frozen for up to a month. Thaw, still wrapped, at room temperature. These never freeze solid, so you might want to think about using them as a mix-in for ice cream.

   Makes 18 brownies.

   others:
   here are some sites that teaches you. i learnt cooking from these sites too and it’s works. before that, i recommend you to watch chef nigella lawson at http://www.youtube.com . she has the fastest, easiest and delicious recipes. really good. i learn cooking, baking, etc from her and get the full recipes from foodnetwork.com and foodtv.ca

   http://www.foodnetwork.com

   http://www.foodtv.ca

   http://www.asianfoodchannel.com

   http://www.taste.com.au

   http://www.myrecipes.com

   http://www.rachelraymag.com/recipes

   http://www.kuali.com

   http://www.joyofbaking.com

   http://www.mrbreakfast.com

   http://www.marthastewart.com

   http://www.dyannbakes.com

   http://www.dianasdesserts.com

   http://www.bettycrocker.com

   http://www.lifestylefood.com.au/home

   http://www.abc.net.au/kyliekwong

   http://www.ming.com/simplyming/

   if you want to watch them cooking, can thru, their sites and learn cooking. if not, go to http://www.youtube.com and find for the chefs.

   homecook chef nigella lawson = fast, easy and delicious
   chef anna olson = dessert and pastry chef
   chef giada de laurentiis = italian food
   chef rachel ray = creative, and delicious food
   chef donna dooher = a good teacher, easy, delicious but professional
   chef kylie kwong, chef amy beh and chef ming tsai = chinese chefs
3. kahlua on May 29th, 2010 12:35 pm
   

   try some orange jello and madrin oranges, follow package directions for jello and then drain a can of madrin oranges, add, them refrigerate. Top with cool whip if desired. Or get some bisquick. make the drop biscut recipe but add a little sugar. bake as directed then top with fruit of your choice. You can split the biscuts and top with strawberrys, blueberries, (prepare in bowl before making biscuts and add a little sugar on top if u like them sweeter and to make a syrup) Or canned peaches, ect. These are easy to trow together. But there are tons of recipes everywhere. Go to your search engine and type in what you have on hand and search deserts, or just put in desert recipes.
4. Joanne A. W on May 29th, 2010 12:35 pm
   

   Eagle Brand Goodies – quick and easy

   1. Fudge – Video:
   http://eaglebrand.com/videos.asp?v=fudge#video

   2. Magic Cookie Bar – Video:
   http://eaglebrand.com/videos.asp?v=mcb#video

   3. Cherry Cheese Pie (no baking) – Video:
   http://eaglebrand.com/videos.asp?v=pie#video

   4. Ice Cream – Video:
   http://eaglebrand.com/videos.asp?v=ice#video

   5. Kraft’s Chocolate Passion Bowl (video):
   http://www.kraftfoods.com/kf/cookingschool/videos/videoplayer.htm?vid=342

   6. From:
   http://www.cooks.com/rec/doc/0,1813,152181-233204,00.html
   8 MINUTE STRAWBERRY CHEESECAKE

   7. Philidelphia Cream Cheese has ready to eat cheesecake Tubs:
   http://www.kraftfoods.com/philly/readyToEat.html

   8. Video – New York Style Cream Topped Cheesecake:
   http://www.kraftfoods.com/kf/search/SearchResults.htm?searchtext=cheesecake&u2=cheesecake&scope=all&start=1&rsort=

   9. From:
   http://www.cooks.com/rec/view/0,1937,150179-246192,00.html
   FROZEN PEANUT BUTTER PIE-no bake

   10. From (with picture):
   Seven Layer Magic Bars
   http://www.christmas-cookies.com/recipes/recipe186.sevenlayermagicbars.html
5. ஐღĐẳnIέLLέღஐ on May 29th, 2010 12:35 pm
   

   really try this….i keep on baking this one!
   LECHE FLAN
   Cooking time:
   Servings:

   Ingredients
   1 cup sugar
   1/4 cup water

   Custard
   12 egg yolks
   two 13 ounce cans evaporated milk
   14 ounce can condensed sweetened milk
   1 teaspoon vanilla

   Cooking Instructions
   Caramelize sugar in a sauce pan by boiling the water and stirring continuously over medium heat until sugar is melted. Pour caramelized syrup into flan mold o custard cups, tilting the mold to make sure the whole surface is covered.

   Custard
   In a large bowl, combine all custard ingredient. Stir lightly when mixing to prevent bubbles or foam from forming. Strain slowly while pouring caramel lined flan mold. Preheat oven to 325 degrees. Cover mold with tin foil. Put molds in a bigger tray filled with water. Bake in oven for one hour or until mixture is firm. Cool before unmolding on a platter.

   ———or———-

   This recipe has both cocoa and chocolate chips:

   Chocolate Crinkle Cookies

   3/4 cup unsalted butter
   1/2 cup unsweetened cocoa powder
   1 cup sugar
   2 cups all-purpose flour
   1 tsp. baking powder
   1 tsp. baking soda
   1/2 tsp. salt
   2 large eggs, lightly beaten
   2 tsp. vanilla extract
   3/4 cup semisweet chocolate chips
   Confectioners’ sugar for dusting the cookies

   In a large microwave-safe bowl, heat the butter on high for about 35 seconds or until melted. Stir in the cocoa powder until combined, and then stir in the sugar. Let the mixture cool for 10 minutes or until it’s tepid. In another large bowl, stir together the flour, baking powder, baking soda, and salt. Whisk the eggs and vanilla extract into the butter mixture.

   Using a wooden spoon, gradually stir in the dry ingredients until combined. Stir in the chocolate chips. Cover and refrigerate the dough for at least 2 hours or overnight.

   Preheat the oven to 350 degrees. Roll the dough into balls that are about 1 1/2 inches in diameter (each of the cookies should contain about 2 tablespoons of dough). Lightly coat each ball with the confectioners’ sugar. Place the balls on an ungreased baking sheet, leaving at least 2 inches between them.

   Bake for about 12 minutes or until the cookies are set. Transfer the baking sheet to a wire rack and cool completely. Repeat until all the dough is used.

   Store the cooled cookies in an airtight container. (They also freeze well). Makes about 25 cookies

   HOPE I HELPED AND IM SURE IT WILL NOT STARVE U!IT’S SO DELICIOUS!
6. Dr. How to do it on May 29th, 2010 12:35 pm
   

   Try this site, they have some cool dessert recipes there
7. pattsywattsy on May 29th, 2010 12:35 pm
   

   Desserts/Snacks

   POUND CAKE

   Combine:
   2 sticks butter
   1 2/3 cup sugar

   Beat in:
   5 eggs (1 at a time)

   Add:
   2 cups sifted flour
   1 teaspoon vanilla
   1 teaspoon rum extract

   Mix thoroughly and bake 1 hour at 325 degrees.

   E-Z Candy
   (All recipes are mixed the same.)

   Melt ingredients, seperately in microwave until runny.
   Mix together and pour into serving dish.
   Chill until firm, cut & serve.

   Chocolate Fudge:
   16 oz. container of Fudge Frosting
   1 bag of Chocolate Chips (any flavor you like)

   Peanut Butter Fudge #1:
   1 small jar Peanut Butter (18 oz.)
   2 bags of Peanut Butter Chips

   Peanut Butter Fudge #2:
   1 small jar Peanut Butter (18oz.)
   16 oz. container of White Frosting

   Marshmallow Nougat:
   1 small jr Marshmallow Creme
   1 bag White Chocolate Chips
   1 tsp. Almond Flavoring
   1 small bag Chopped Nuts

   (I’ve made this without the flavoring & nuts….I want to try
   rolling
   into balls and dipping in a chocolate coating….sounds good to
   me.)

   I’ve doubled all the above recipes. The Marshmallow Nougat
   recipe…doubled and added a container of white frosting (had an
   extra one….so thought….why not!)

   I use a double boiler..(prefer the double
   boiler)…add chips in first …then rest of
   ingredients…..saving
   nuts and flavorings for last.

   Kreamy Kool-Aid Pie

   1-(6 g) package un sweetened Kool-Aid powdered drink mix
   1-(14 oz.)can sweetened condensed milk
   1-(8 oz)container Cool Whip frozen whipped topping, thawed.
   1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
   Cool Whip for top (optional)

   1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
   2. Fold in Cool Whip.
   4. If desired, spread more Cool Whip on top.
   5. Chill for a minimum of 4 hours.

   I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)

   OATMEAL PIE

   INGREDIENTS:
   2/3 cup uncooked oatmeal
   2/3 cup light Karo syrup
   2 eggs, beaten
   2/3 cup sugar
   1 teaspoon vanilla
   ½ cup melted margarine, cooled
   1 – 9” unbaked pie shell

   DIRECTIONS:

   Preheat oven to 350 degrees.
   Mix all ingredients in order given.
   Pour into pie shell.
   Bake 1 hour or until knife inserted in center comes out clean.

   (I used Karo Brown Sugar Syrup and topped pie with pecan halves. I made 2 pies the same day. The one that sat over night was the better of the 2…(my opinion).

   Hershey’s Cocoa Cream Pie
   (The best chocolate flavor I’ve found!)

   ½ c. Hershey’s cocoa
   1 ¼ c. sugar
   1/3 c. cornstarch
   ¼ tsp. Salt
   3 c. milk
   3 TBLS. Butter or margarine
   1 ½ tsp vanilla
   1 baked pie crust, cooled or a graham cracker crust

   1.) In medium saucepan, stir together until well-blended cocoa, sugar, cornstarch and salt.
   2.) Gradually add milk to dry ingredients, stirring until smooth.
   3.) Cook over medium heat stirring constantly until mixture boils. Boil 1 minute, remove from heat.
   4.) Remove from heat; stir in butter and vanilla.
   5.) Pour into pie crust, cool.
   6.) Top with meringue or cool whip.

   E-Z Cake Recipes

   NO EGGS,NO OIL ,NO WATER …….JUST SODA AND MIX.

   CHOCOLATE CAKE MIX…….CHERRY SODA (BLACK FOREST)
   ORANGE CAKE MIX….ORANGE SODA
   PINEAPPLE MIX….PINEAPPLE SODA
   SPICE MIX…..ROOT BEER SODA ETC

   POUR CAKE MIX IN BOWL
   ADD SODA USE LOAF CAKE PAN
   BAKE 350 DEGREES AS BOX SAYS.
   (P.S.PREPARE PAN WITH SPRAY)
   Your choice of frostings or use cool whip.

   5 Minute Key Lime Pie

   ¼ ¼1/4 cup water
   1 pkg. (4 serving size) sugar-free lime flavor Jell-o (gelatin)
   2 containers (6 oz. Ezch) fat-free (Weight Watcher’s) Key Lime Pie yogurt
   1 8oz. tub fat-free whipped topping
   1 reduced-fat graham cracker pie crust

   1.) Heat water to boiling in microwave, whisk in gelatin.
   2.) In large bowl combine gelatin & yogurt.
   3.) Fold in whipped topping.
   4.) Spread in pie crust.
   5.) Refrigerate until set.

   CAKE MIX COOKIES
   White Cake Mix
   2 Tablespoons water
   2 eggs
   1/2 cup cooking oil
   1 teaspoon almond extract
   1/2 cup chopped nuts
   powdered sugar

   Mix all ingredients, except powdered sugar.

   Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.

   Roll in sugar until it is an approximate shape of a ball.

   Place ion a lightly greased cookie sheet.

   Bake at 350 degrees about 18 minutes, until lightly browned.

   Cool on wire racks. Makes about 4 dozen cookies.

   (Use any flavoring or cake mix you desire.)

   No-Bake Peanut Butter Squares

   Ingredients::
   1/2cup (1 stick) butter or margarine
   2 cups (sifted) powdered sugar
   1 1/2 cups graham cracker crumbs
   1 cup peanut butter
   1 1/2 Pkg. (12 squares) Semi-Sweet Baking Chocolate
   ½ cup milk (optional)

   Directions:
   Line 13” x 9” baking pan with foil, with ends of foil extending over sides of pan. Set aside.
   Melt butter in large microwavable bowl on HIGH 1.5 ½- 2½ minutes or until melted.
   ADD sugar, graham cracker crumbs & peanut butter……and milk if needed. Mix well spread into prepared pan.
   Microwave chocolate 1.5 – 2 minutes or until meltedm stirring after each minute. Cool slightly; pour & spread over peanut butter mixture in pan. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set.
   LIFT from pan, using foil handles. Cut all the way through dessert into squares.

   (I used the milk…was easier to spread in pan….I’ve made this also…not bothering to line pan with foil…or not scoring before refrigerating…….served from pan…..let it sit at room temperature before cutting…about 15 – 20 minutes..…easier to cut into serving pieces).

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