Dessert Recipes

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Chocolate Fudge Brownies

Post  Bakerman on Sun Jul 06, 2008 7:53 pm

Chocolate Fudge Brownies

4 (1-ounce) unsweetened chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels

Microwave chocolate squares in a microwave-safe bowl at medium (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 35 to 40 minutes or until center is set. Cool completely on wire rack. Cut into squares. Makes 32 brownies

Praline-Pecan Brownies: Prepare and bake Chocolate Fudge Brownies as directed; cool completely. Spread uncut brownies evenly with Chocolate Glaze; sprinkle evenly with 2 cups coarsely chopped Praline Pecans.

Caramel-Coconut-Pecan Brownies: Prepare batter for Chocolate Fudge Brownies as directed; spread batter into a greased and floured 13- x 9-inch pan. Sprinkle batter evenly with 2 cups sweetened flaked coconut, 1 (12-ounce) package semisweet chocolate morsels, and 1 1/2 cups chopped pecans. Drizzle evenly with 1 (14-ounce) can sweetened condensed milk. Bake at 350° for 50 to 55 minutes or until golden brown and center is set. Makes 32 brownies. Prep: 20 min., Bake: 55 min.

Chocolate Fudge Cheesecake: Sprinkle 1/2 cup toasted, chopped pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans. Prepare Chocolate Fudge Brownie batter as directed. Divide batter evenly between pans, spreading over chopped pecans.

Beat 4 (8-ounce) packages of softened cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 large eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla extract. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks. Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired, with fresh mint sprigs and sliced strawberries. Makes 2 (9-inch) cheesecakes. Prep: 30 min.; Bake: 1 hr., 15 min.; Chill: 8 hrs.

Peppermint Brownie Tarts: Prepare batter for Chocolate Fudge Brownies as directed. Divide batter evenly between 2 greased and floured 9-inch tart pans with removable bottoms. Bake at 350° for 20 minutes or until center is set. Cool completely on wire racks.

Beat 1/2 cup softened butter at medium speed with an electric mixer until creamy; gradually add 1 (16-ounce) package powdered sugar alternately with 1/3 cup milk, beating at low speed after each addition. Stir in 1/4 teaspoon peppermint oil. Divide butter mixture between each tart, spreading evenly over cooled brownies in pans; cover and chill 1 hour or until firm. Divide 1 recipe Chocolate Glaze evenly between each tart, spreading over chilled butter mixture in pans. Sprinkle 1/2 cup crushed peppermint candy canes around outer edge of each tart. Makes 2 (9-inch) tarts. Prep: 30 min., Bake: 20 min., Chill: 1 hr.

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Festive Pina Colada Cheesecake

Post  Bakerman on Sun Jul 06, 2008 8:11 pm

Festive Pina Colada Cheesecake

6 tablespoons unsalted butter, melted
1 3/4 cups graham cracker crumbs
3/4 cup chopped pecans, toasted
1 tablespoon sugar
3 (8-ounce) packages cream cheese, softened
1/2 cup sugar
5 large eggs
1 (8-ounce) can crushed pineapple, drained
1 cup cream of coconut
1 cup sour cream
1/3 cup light rum
4 teaspoons coconut extract
Glaze
Garnishes: whipped cream and toasted coconut

Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.

Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.

Bake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired. Makes 1 (10-inch) cake

Glaze

1 tablespoon cornstarch
1 tablespoon water
1 (8-ounce) can crushed pineapple
1/4 cup sugar
2 tablespoons lemon juice

Stir together cornstarch and 1 tablespoon water until smooth. Combine cornstarch mixture, crushed pineapple, 1/4 cup sugar, and lemon juice in a saucepan over medium heat; cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Remove from heat; let cool completely. Makes 1 cup

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Praline-Pumpkin Torte

Post  Bakerman on Sun Jul 06, 2008 8:13 pm

Praline-Pumpkin Torte

3/4 cup brown sugar
1/3 cup butter or margarine
3 tablespoons whipping cream
3/4 cup chopped pecans
4 large eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
Whipped Cream Topping
Chopped pecans

Cook first 3 ingredients in a saucepan over low heat, stirring until sugar dissolves. Pour into 2 greased 9-inch round cakepans; sprinkle evenly with 3/4 cup pecans. Cool.

Beat eggs, sugar, and oil at medium speed with an electric mixer. Add pumpkin and vanilla; beat well. Combine flour and next 4 ingredients; add to pumpkin mixture, beating until blended. Spoon batter evenly into prepared cakepans.

Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 5 minutes; remove from pans, and cool on wire racks.

Place 1 cake layer on a serving plate, praline side up; spread evenly with Whipped Cream Topping. Top with remaining layer, praline side up, and spread remaining Whipped Cream Topping over top of cake. Sprinkle cake with chopped pecans. Store in refrigerator. Makes 1 (9-inch) layer cake

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Double Chocolate Bombe

Post  Bakerman on Sun Jul 06, 2008 8:35 pm

Double Chocolate Bombe

1/2 cup pecan pieces, toasted
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 1/2 teaspoons vanilla extract
3 large eggs, separated
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup buttermilk
Chocolate Mousse
White Chocolate Mousse
Chocolate Ganache
Garnish: chocolate curls

Process pecans in a food processor until ground; set aside. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add vanilla, beating until blended. Add egg yolks, 1 at a time, beating until blended after each addition.

Combine flour, soda, and pecans; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat egg whites until stiff peaks form; fold into batter. Pour into a well-greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Line a 3-quart mixing bowl (8 1/2 inches across) with plastic wrap.

Cut cake lengthwise into 2-inch strips; line prepared bowl with cake strips, reserving remainder. Spread Chocolate Mousse over cake in bowl; cover and chill 1 hour.

Pour White Chocolate Mousse into bowl over chocolate layer; cover and chill 1 hour. Cover with remaining strips. Cover and chill at least 8 hours. Invert bombe onto a cake plate, and spread with ganache. Garnish, if desired. Makes 8 to 10 servings

Chocolate Mousse

1 cup whipping cream, divided
1 (8-ounce) package semisweet chocolate squares
1/4 cup light corn syrup
1/4 cup butter
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Cook 1/4 cup cream, chocolate, corn syrup, and butter in a heavy saucepan over low heat, stirring until chocolate melts. Cool.

Beat remaining 3/4 cup whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Cover and chill at least 30 minutes. Makes 2 1/2 cups

White Chocolate Mousse

1/2 cup whipping cream, divided
3 (1-ounce) white chocolate baking squares
2 tablespoons light corn syrup
2 tablespoons butter
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract

Cook 2 tablespoons cream, white chocolate, corn syrup, and butter in a heavy saucepan over low heat, stirring until smooth. Cool.

Beat remaining whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into white chocolate mixture. Makes 1 1/4 cups

Chocolate Ganache

1 (8-ounce) package semisweet chocolate squares
1/4 cup whipping cream

Cook chocolate and cream in a heavy saucepan over low heat, stirring until melted. Makes 3/4 cup

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Layered Brownies

Post  Bakerman on Sun Jul 06, 2008 8:49 pm

Layered Brownies

4 (1-ounce) unsweetened chocolate baking squares
1 cup butter or margarine
2 cups sugar
4 large eggs, lightly beaten
1 cup all-purpose flour
1 cup chopped pecans, toasted
Vanilla Cream Topping
Brownie Glaze

Microwave chocolate and butter in a 2-quart glass bowl at high 1 1/2 minutes or until melted, stirring twice. Add sugar and eggs, stirring until blended. Stir in flour and chopped pecans. Pour into a lightly greased, aluminum foil-lined 13- x 9-inch pan. Bake at 350° for 20 to 23 minutes. Cool on a wire rack 1 hour.

Spread cooled brownies with Vanilla Cream Topping; chill 45 minutes. Pour Brownie Glaze over Vanilla Cream Topping, and spread evenly. Chill 1 hour. Let stand at room temperature 15 minutes; cut into 1-inch squares. Makes 48 1-inch squares

Vanilla Cream Topping

1 cup butter, melted
1 (16-ounce) package powdered sugar
1/4 cup half-and-half
2 teaspoons vanilla extract

Stir together butter, sugar, half-and-half, and vanilla until smooth. Makes 1/2 cup

Brownie Glaze

4 (1-ounce) semisweet chocolate baking squares
1/4 cup butter

Microwave chocolate squares and butter in a 1-quart glass bowl at high 1 1/2 minutes or until melted, stirring twice. Makes 1/2 cup

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Cranberry-Orange Trifle

Post  cupcake on Mon Jul 07, 2008 7:37 pm

Cranberry-Orange Trifle

Cranberry sauce:
1 (12-ounce) bag fresh cranberries
1 1/2 teaspoons grated orange rind
1 1/4 cups fresh orange juice (about 6 oranges)
1/2 cup sugar
1/2 cup water

Custard:
1 3/4 cups milk, divided
1 large egg
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Remaining ingredients:
4 large navel oranges (about 2 pounds)
36 ladyfingers (3 [3-ounce] packages)
1/2 cup frozen whipped topping (optional)
8 teaspoons toasted sliced almonds (optional)

To prepare the cranberry sauce, combine the first 5 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes, stirring occasionally. Press the cranberry mixture through a sieve over a bowl, reserving 1 2/3 cups cranberry purée, and discard solids. Cover sauce and chill.

To prepare the custard, combine 1/4 cup milk and egg in a small bowl, and stir well with a whisk. Place 1/3 cup sugar, cornstarch, and salt in a medium saucepan, and gradually add 1 1/2 cups milk, stirring with a whisk until well-blended.

Bring to a boil over medium heat, and cook 1 minute, stirring mixture constantly. Gradually stir about one-fourth of hot milk mixture into egg mixture; add to remaining milk mixture, stirring constantly. Cook over medium heat 3 minutes or until thick, stirring constantly. Remove from heat, and stir in vanilla. Pour into a bowl, and cover surface of custard with plastic wrap. Chill.

Peel oranges, removing white pithy part. Cut each orange in half lengthwise. Cut each half crosswise into thin slices; set aside.

Split ladyfingers; tear each half into thirds. Line the bottom of a 3-quart straight-sided glass bowl or trifle bowl with half of ladyfingers. Spoon 1 cup custard over ladyfingers. Spoon half of the cranberry sauce over the custard. Arrange half of orange slices over the cranberry sauce and around the inside edge of bowl. Repeat the procedure, ending with orange slices. Cover and chill 8 hours. Top each serving with 1 tablespoon whipped topping and 1 teaspoon almonds, if desired. Makes 8 servings (serving size: 1 cup)

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Lemonade Cupcakes

Post  Cocoa Puff on Thu Jul 10, 2008 9:55 am

Lemonade Cupcakes

1 (6-ounce) can frozen lemonade concentrate, thawed
1 (18.25-ounce) package white cake mix
1 (8-ounce) carton sour cream
1 (3-ounce) package cream cheese, softened
3 large eggs
1 (12-ounce) can cream cheese frosting
Garnishes: chewy candies, colored sugar, and candy sprinkles

Remove 2 tablespoons lemonade concentrate from can, and reserve for another use. Combine remaining concentrate, cake mix, and next 3 ingredients in a mixing bowl. Beat at low speed with an electric mixer until moistened. Beat at high speed 3 minutes, stopping to scrape down sides. Spoon batter into 30 paper-lined muffin cups, filling each three-fourths full.

Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 5 minutes. Remove cupcakes from pans; cool completely on wire rack. Spread evenly with frosting. Garnish, if desired. Makes 30 cupcakes

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Island Breeze Cheesecake

Post  Cocoa Puff on Thu Jul 10, 2008 9:57 am

Island Breeze Cheesecake

1 cup graham cracker crumbs
1 cup finely chopped almonds
1/4 cup butter, melted
3 tablespoons sugar
4 (8-ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
4 large eggs
1 cup sour cream
Fruit Topping
Garnish: toasted coconut

Stir together graham cracker crumbs, chopped almonds, melted butter, and sugar. Press crumb mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.

Bake crust at 350° for 10 minutes. Cool on wire rack.

Beat softened cream cheese at medium speed with electric mixer until smooth. Gradually add 1 cup sugar, 3 tablespoons flour, and 1 tablespoon vanilla extract.

Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, and beat just until blended. Pour mixture into prepared crust.

Bake at 350° for 1 hour or until center is almost set. Remove cheesecake from oven; cool on wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake, and release sides of pan; spoon chilled Fruit Topping over top. Garnish, if desired. Makes 10 to 12 servings

Fruit Topping

1 small papaya
1 mango
2 kiwifruit
1 (12-ounce) jar apricot preserves
1 tablespoon rum
1 cup pineapple tidbits

Peel and cut papaya, mango, and kiwifruit into small chunks. Stir together apricot preserves and 1 tablespoon rum in a large bowl; add papaya, mango, kiwifruit, and pineapple, tossing to coat. Cover and chill 1 hour. Drain before spooning on top of cheesecake. Makes 3 cups

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Peanut Butter-Fudge Cups

Post  cookiecutter on Thu Jul 10, 2008 4:06 pm

Peanut Butter-Fudge Cups

Crust:
1/4 cup chunky peanut butter
3 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces
1 1/2 tablespoons corn syrup
1 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons cold water
Cooking spray

Filling:
2/3 cup packed brown sugar
2 tablespoons unsweetened cocoa
2 tablespoons semisweet chocolate chips
1 tablespoon butter
3 tablespoons milk
2 tablespoons all-purpose flour
1 large egg
2 teaspoons powdered sugar

Preheat oven to 350°. To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.

Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.

To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended.

Divide chocolate mixture evenly among muffin cups. Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar. Makes 2 dozen (serving size: 1 cup)

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French Vanilla Ice Cream Coconut Snowballs

Post  cookiecutter on Thu Jul 10, 2008 4:12 pm

French Vanilla Ice Cream Coconut Snowballs

1 gallon French vanilla ice cream
2 14-ounce packages shredded coconut

Make ice cream balls with a 1 1/2-inch scoop, then roll each ball in the shredded coconut. Place them in foil or paper mini-muffin wrappers on a tray. Cover with foil or plastic wrap and freeze. Makes 30 servings

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Rocky Road Brownies

Post  Virgin Oil on Thu Jul 10, 2008 6:07 pm

Rocky Road Brownies

1/2 cup (1/4 lb.) butter
3 ounces unsweetened chocolate, chopped
1 1/3 cups sugar
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1 cup miniature marshmallows
1/2 cup chopped walnuts

In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and marshmallows until well blended. Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle top evenly with walnuts.

Bake in a 350° oven until deep brown, 30 to 35 minutes. Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Makes 16 brownies

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Butterscotch Blondies

Post  doughgirl on Tue Jul 15, 2008 5:21 pm

Butterscotch Blondies

1/2 cup (1/4 lb.) butter
1 1/3 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup pecan halves

In a 2- to 3-quart pan over low heat, frequently stir butter and brown sugar until melted and smooth. Remove from heat and stir in eggs, vanilla, and flour until well blended. Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle pecans evenly over batter.

Bake in a 350° oven until edges feel firm to touch and begin to turn a shade darker, 25 to 30 minutes. Run a knife between pan rim and blondie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares. Makes 9 or 16 brownies

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Double Citrus Tart

Post  justmecookin on Wed Aug 06, 2008 1:42 pm

Double Citrus Tart

1 1/2 cups crushed gingersnap cookies
5 tablespoons butter, melted
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 (14-ounce) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 large eggs, separated
1 cup heavy whipping cream
3 tablespoons granulated sugar
Garnishes: fresh mint leaves, lemon and orange slices

Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside. Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended.

Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.

Bake at 325° for 20 to 25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Remove tart from pan, and place on a serving dish.

Beat whipping cream and granulated sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart; garnish, if desired. Makes 8 to 10 servings


Last edited by justmecookin on Sat Aug 23, 2008 8:14 pm; edited 1 time in total

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Apple Tart with Mustard Custard and Cheese Streusel

Post  justmecookin on Wed Aug 06, 2008 1:45 pm

Apple Tart with Mustard Custard and Cheese Streusel

1/2 cup (1/4 lb.) butter or margarine
2/3 cup sugar
2 1/2 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard
2 tablespoons prepared mustard
1 large egg
4 cups coarsely chopped peeled Golden Delicious apples (about 1 3/4 lb.)
Butter pastry
Cheese streusel

In a 1- to 1 1/2-quart pan over medium heat, melt butter and stir often until golden brown, 5 to 7 minutes. Remove from heat. Meanwhile, in a bowl, with a mixer on medium speed, beat sugar, flour, and dry mustard until well blended. Beat in prepared mustard and egg. Add hot butter in a thin, steady stream, beating until mixture is cool, 2 to 3 minutes. Gently stir in apples.

Spoon apple mixture into warm baked butter pastry and spread level. Sprinkle cheese streusel evenly over filling. Set tart on a foil-lined 12- by 15-inch baking sheet.

Bake in a 350° regular or convection oven until streusel is golden brown, 45 to 55 minutes. If tart edges brown excessively, drape lightly with foil. Cool on a rack about 1 1/2 hours. Remove pan rim. Cut tart into wedges. Makes 8 to 10 servings

Butter Pastry

1 1/3 cups all-purpose flour
1/4 cup sugar
1/2 cup (1/4 lb.) butter or margarine, cut into chunks
1 large egg yolk

In a food processor or a bowl, whirl or stir flour and sugar to blend. Add butter, and whirl or rub in with your fingers until fine crumbs form. Add egg yolk; whirl until dough is blended and comes together, or mix with a fork until blended, then press into a ball. Press pastry evenly over bottom and up sides of a 10 1/2-inch tart pan with removable rim. Bake in a 350° regular or convection oven until golden, 15 to 20 minutes.

Cheese Streusel

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup (1/8 lb.) butter or margarine, cut into chunks
1/2 cup shredded sharp cheddar cheese

In a food processor or bowl, whirl or stir flour, granulated sugar, and brown sugar until blended. Add butter and cheese; whirl or cut in with a pastry blender until fine crumbs form.


Last edited by justmecookin on Sat Aug 23, 2008 8:15 pm; edited 1 time in total

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Bread Pudding with Vanilla Sauce

Post  justmecookin on Wed Aug 06, 2008 3:05 pm

Bread Pudding with Vanilla Sauce

3 large eggs, lightly beaten
1 1/2 cups sugar
2 tablespoons light brown sugar
1/2 teaspoon ground nutmeg
1/4 cup butter, melted
2 3/4 cups whipping cream
4 cups cubed French bread
3/4 cup raisins
Vanilla Sauce

Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart soufflé or deep baking dish.

Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce. Makes 6 to 8 servings

Vanilla Sauce

1/2 cup sugar
3 tablespoons light brown sugar
1 tablespoon all-purpose flour
Dash of ground nutmeg
1 large egg
2 tablespoons butter
1 1/4 cups whipping cream
1 tablespoon vanilla extract

Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature. Makes 1 3/4 cups


Last edited by justmecookin on Sat Aug 23, 2008 8:18 pm; edited 1 time in total

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Key Lime Cheesecake with Strawberry Sauce

Post  justmecookin on Wed Aug 06, 2008 4:18 pm

Key Lime Cheesecake with Strawberry Sauce

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
3 large eggs
1 (8-ounce) container sour cream
1 1/2 teaspoons grated lime rind
1/2 cup Key lime juice
Garnishes: strawberry halves, lime slices, lime zest
Strawberry Sauce

Stir together first 3 ingredients, and firmly press on bottom and 1 inch up sides of a greased 9-inch springform pan. Bake at 350° for 8 minutes; cool.

Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups sugar, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream, rind, and juice. Pour batter into crust.

Bake at 325° for 1 hour and 5 minutes; turn oven off. Partially open oven door; let stand in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan, releasing sides.

Cool completely in pan on a wire rack; cover and chill 8 hours. Garnish, if desired, and serve with Strawberry Sauce. Makes 10 to 12 servings

Strawberry Sauce

1 1/4 cups fresh strawberries
1/4 cup sugar
1 1/2 teaspoons grated lime rind

Process all ingredients in a food processor until smooth, stopping to scrape down sides. Makes 1 cup


Last edited by justmecookin on Sat Aug 23, 2008 8:19 pm; edited 1 time in total

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Pecan Toffee

Post  justmecookin on Wed Aug 06, 2008 4:19 pm

Pecan Toffee

1 1/2 cups chopped pecans, divided
1 cup sugar
1 cup butter, softened
1/3 cup water
5 (1.55-ounce) milk chocolate bars, broken into small pieces

Line a 15- x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges.

Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.

Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container. Makes 1 3/4 pounds


Last edited by justmecookin on Sat Aug 23, 2008 8:30 pm; edited 1 time in total

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Banana Coffee Cake with Macadamia Nuts and Coconut

Post  justmecookin on Wed Aug 06, 2008 4:54 pm

Banana Coffee Cake with Macadamia Nuts and Coconut

Cooking spray
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup mashed ripe banana (about 2 large bananas)
3/4 cup granulated sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 large egg
1/4 cup packed dark brown sugar
1 tablespoon water
2 teaspoons butter
2 tablespoons chopped macadamia nuts, toasted
2 tablespoons flaked sweetened coconut

Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, baking powder, and baking soda in a bowl, stirring with a whisk. Combine banana and next 5 ingredients (banana through egg) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended. Add flour mixture to banana mixture, and beat until blended. Pour batter into prepared pan.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper.

Combine brown sugar, water, and butter in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in nuts and coconut. Spread over cake. Serve cake warm. Makes 12 servings

Note - Substitute pecans if you don't have macadamia nuts.


Last edited by justmecookin on Sat Aug 23, 2008 8:30 pm; edited 1 time in total

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Strawberry-Sugar Biscuit Trifle

Post  justmecookin on Wed Aug 06, 2008 5:25 pm

Strawberry-Sugar Biscuit Trifle

Sugar Biscuits
6 tablespoons orange liqueur or orange juice, divided
2 1/2 pounds strawberries, halved
Trifle Custard
1 1/2 cups whipping cream
1/4 cup plus 2 tablespoons powdered sugar
Garnishes: strawberries, mint leaves

Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur. Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuit halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired. Makes 10 to 12 servings

Sugar Biscuits

1 (12-count) package frozen buttermilk biscuits
2 tablespoons whipping cream
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Brush tops of frozen biscuits with whipping cream; sprinkle evenly with sugar and ground cinnamon. Place biscuits on a lightly greased baking sheet. Bake at 350° for 20 minutes. Cool. Makes 12 biscuits

Trifle Custard

1 cup sugar
1/3 cup cornstarch
6 egg yolks
2 cups milk
1 3/4 cups half and half
1 teaspoon vanilla extract

Whisk together all ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until thickened. Remove from heat. Place pan in ice water; whisk occasionally until cool. Chill completely, about 2 hours. Makes 4 cups


Last edited by justmecookin on Sat Aug 23, 2008 8:31 pm; edited 1 time in total

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Banana-Split Cheesecake

Post  justmecookin on Wed Aug 06, 2008 7:14 pm

Banana-Split Cheesecake

Crust:
1 cup packaged chocolate cookie crumbs (such as Oreo)
2 tablespoons sugar
1 tablespoon butter or stick margarine, melted
Cooking spray

Filling:
3 (8-ounce) blocks cream cheese, softened
1 (8-ounce) block cream cheese, softened
1 (8-ounce) carton sour cream
1 1/2 cups sugar
1 1/2 cups mashed ripe banana
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs

Toppings:
1/3 cup canned crushed pineapple in juice, drained
1/3 cup strawberry sundae syrup
1/3 cup chocolate syrup
1/4 cup chopped pecans, toasted
16 maraschino cherries, drained

Preheat oven to 325°. To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.

To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.

Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool cheesecake to room temperature. Cover and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans, and 1 cherry. Makes 16 servings


Last edited by justmecookin on Sat Aug 23, 2008 8:31 pm; edited 1 time in total

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Raspberry Trifle

Post  justmecookin on Wed Aug 06, 2008 8:49 pm

Raspberry Trifle

6 egg yolks
1/2 cup sugar
1/2 cup dry Marsala wine, divided
1 1/2 cups whipping cream, chilled
6 slices pound cake
1/4 cup raspberry jam
2 pints fresh raspberries

Beat egg yolks and sugar in a heat-resistant bowl on high speed with an electric mixer until well blended. Beat in 1/4 cup Marsala. Place over pot of simmering water, not allowing bowl to touch water. Beat about 8 minutes or until mixture triples in volume and temperature reaches 160°. Let cool to room temperature, stirring occasionally.

Beat cream to soft peaks in a separate bowl, and add remaining 1/4 cup Marsala, beating until stiff peaks form. Reserve 1 cup whipped cream, and gently fold remaining whipped cream into yolk mixture.

Spread each cake slice evenly with jam. Divide half of cream mixture evenly into 6 serving glasses. Add 1 slice of cake to each glass. Divide 1 pint raspberries evenly over cake. Add another layer of filling. Cover and refrigerate at least 4 hours or overnight. Just before serving, top trifles with reserved whipped cream and remaining 1 pint raspberries. Makes 6 servings


Last edited by justmecookin on Sat Aug 23, 2008 8:32 pm; edited 1 time in total

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Coconut Cream Puffs

Post  justmecookin on Fri Aug 08, 2008 11:18 am

Coconut Cream Puffs

1 cup all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1 cup skim milk
2 tablespoons margarine
3 large egg whites
1 large egg yolk
Cooking spray
1/2 teaspoon unflavored gelatin
1 tablespoon water
2 tablespoons sugar
1 1/2 tablespoons cornstarch
1 large egg
3/4 cup skim milk
1 1/2 teaspoons margarine
3 tablespoons cream of coconut
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
3/4 cup frozen whipped topping, thawed
2 tablespoons powdered sugar

Preheat oven to 425°. Combine first 3 ingredients; set aside. Combine 1 cup milk and 2 tablespoons margarine in a large saucepan; bring to a boil. Reduce heat to low; add dry ingredients, stirring well until mixture is smooth and pulls away from sides of pan. Remove from heat; let cool 5 minutes.

Add egg whites and egg yolk, 1 at a time, beating at low speed of a mixer until smooth. Drop dough by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray. Bake at 425° for 10 minutes. Reduce oven temperature to 350°; bake an additional 10 minutes or until browned and crisp. Remove from oven; pierce the side of each cream puff with the tip of a sharp knife. Turn off oven; let cream puffs stand in partially closed oven for 5 minutes. Remove from baking sheet to a wire rack; let cool.

To prepare filling: Sprinkle gelatin over water in a small bowl; set aside. Combine 2 tablespoons sugar, cornstarch, and egg in a medium bowl. Stir with a whisk; set aside. Heat 3/4 cup milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture; stirring constantly with a whisk. Return milk mixture to pan; add 1 1/2 teaspoons margarine.

Bring to a boil over medium heat; cook 1 minute or until thick, stirring constantly with a whisk. Add soft gelatin to milk mixture; cook over low heat 1 minute, stirring until gelatin dissolves. Remove pan from heat; stir in cream of coconut, coconut extract, and vanilla. Place pan in a large ice-filled bowl; let stand 15 minutes or until room temperature (do not allow gelatin mixture to set). Remove pan from ice. Gently whisk in whipped topping. Cover and chill 4 hours or until thick.

Cut tops off cream puffs; fill each cream puff with 1 tablespoon filling. Sprinkle powdered sugar over cream puffs. Serve immediately.

Note: To make ahead, place baked and cooled cream puffs in a large heavy-duty zip-top plastic bag; seal. Freeze cream puffs. Cover and chill cooked filling. To reheat cream puffs, remove from bag and place on a large baking sheet. Bake at 325º for 10 minutes or until crisp. Remove from baking sheet to a wire rack; let cool completely. Fill according to recipe directions. Makes 2 dozen


Last edited by justmecookin on Sat Aug 23, 2008 8:35 pm; edited 1 time in total

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Steamed Pudding with Lemon Sauce

Post  justmecookin on Fri Aug 08, 2008 12:21 pm

Steamed Pudding with Lemon Sauce

Pudding:
Cooking spray
1/3 cup applesauce
3 tablespoons butter, softened
2 1/2 cups all-purpose flour (11 1/4 ounces)
1/2 teaspoon baking soda
Dash of salt
1 1/4 cups milk
1/2 cup plus 1 tablespoon molasses
1 cup raisins

Sauce:
3/4 cup sugar
1/2 cup egg substitute
1/3 cup milk
1/4 cup fresh lemon juice
1 tablespoon butter
1 large egg yolk
Dash of salt
1/2 teaspoon grated lemon rind
1/4 teaspoon vanilla extract

Preheat oven to 350°. Lightly coat a 2 1/2-quart oven-safe bowl with cooking spray; line with plastic wrap. Lightly coat the surface of wrap with cooking spray. Set aside.

Spoon applesauce onto several layers of paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a small bowl using a rubber spatula.

Beat 3 tablespoons butter at medium speed with an electric mixer 2 minutes or until fluffy. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt. Add flour mixture, 1 1/4 cups milk, and molasses to the butter, beating until blended. Stir in applesauce and raisins. Spoon mixture into prepared bowl; cover bowl with plastic wrap.

Place bowl in a deep roasting pan. Add hot water to pan until water is one-third way up the sides of bowl. Tightly cover bowl and pan with aluminum foil. Bake at 350° for 2 hours or until a wooden pick inserted in center comes out clean. Remove bowl from roasting pan. Carefully invert bowl onto a serving plate; remove bowl. Remove and discard plastic wrap.

To prepare sauce, combine 3/4 cup sugar and next 6 ingredients (through salt) in a medium saucepan over medium heat, stirring constantly with a whisk until smooth. Cook, stirring frequently, 4 minutes or until thickened. Remove from heat. Stir in rind and vanilla. Let stand at least 5 minutes before serving. Makes 10 servings

Note - Golden raisins or dried cherries may be used instead of raisins. If available, you can use blackstrap molasses, a surprising source of iron, to add rich color and flavor. Coating both the dish and the plastic wrap with cooking spray helps you remove the pudding after it's cooked.


Last edited by justmecookin on Sat Aug 23, 2008 8:35 pm; edited 1 time in total

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White Chocolate Cheesecake with Cranberry Currant Compote

Post  justmecookin on Fri Aug 08, 2008 2:17 pm

White Chocolate Cheesecake with Cranberry Currant Compote

2 cups crushed chocolate wafers (about 35 wafers)
1 cup plus 2 tablespoons sugar, divided
5 tablespoons butter, melted and cooled
16 ounces white chocolate, chopped
1/2 cup whipping cream
3 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon salt
1 teaspoon vanilla extract
6 large eggs, at room temperature
Cranberry Currant Compote

Preheat oven to 350°. Combine crushed chocolate wafers, 2 tablespoons sugar, and 5 tablespoons melted butter in a medium bowl. Press crumb mixture onto bottom and 1 inch up sides of a 10 1/2-inch springform pan, making sure crumbs are evenly distributed. Bake at 350° for 8 to 10 minutes. Let cool on wire rack. Stir together white chocolate and cream in a heavy saucepan over low heat until smooth. Remove from heat.

Beat cream cheese, 1/2 cup butter, salt, and remaining 1 cup sugar in a large bowl at medium speed with an electric mixer until blended, stopping to scrape down sides. Add vanilla, beating until blended. Reduce speed to low, and add eggs, 2 at a time, beating just until blended and stopping to scrape down sides after each addition. (Do not overbeat.) Gradually add white chocolate mixture, beating just until blended. Pour mixture into springform pan; place springform pan on baking sheet.

Bake at 350° for 20 minutes. Reduce oven temperature to 300°, and bake 20 more minutes. Reduce oven temperature to 250°, and bake 20 more minutes. Reduce oven temperature to 200°, and bake 30 to 40 minutes or until cake is set around sides and almost set in center.

Remove to a wire rack; run sharp knife around edge of pan to loosen. (This will help prevent cracking as cake cools.) Let cool completely. Cover with plastic wrap, and chill for 6 hours or up to 2 days. Serve with Cranberry Currant Compote. Makes 12 to 16 servings

Cranberry Currant Compote

1 cup sugar
1/2 cup water
1 (12-ounce) package fresh cranberries (about 3 cups)
1/4 cup currant jelly

Stir together sugar and water in a medium saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Stir in cranberries, and cook, stirring occasionally, until cranberries pop and are softened, about 6 to 8 minutes. Stir in currant jelly, and cook, stirring often, until jelly melts. Remove saucepan from heat, and place in an ice-water bath. Stir occasionally until mixture cools to room temperature. Makes about 2 1/2 cups


Last edited by justmecookin on Sat Aug 23, 2008 8:36 pm; edited 1 time in total

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Ambrosia Cheesecake

Post  justmecookin on Fri Aug 08, 2008 4:31 pm

Ambrosia Cheesecake

1 1/2 cups almond shortbread cookie crumbs (about 12 cookies)
3 tablespoons sugar
3 tablespoons butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
3 large eggs
1 cup sugar
1 (14-ounce) package sweetened flaked coconut
2 teaspoons vanilla extract
2 cups Fresh Orange Curd
1 cup sweetened flaked coconut, lightly toasted (optional)

Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan. Bake at 350° for 8 minutes. Cool.

Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in 14-ounce package coconut and vanilla. Pour into prepared crust.

Bake at 350° for 1 hour. Cool completely on a wire rack. Cover and chill 8 hours. Release sides of springform pan, and place cheesecake on serving platter or cake stand. Spread Fresh Orange Curd evenly over top of cheesecake. Sprinkle 1 cup toasted coconut around outer edge of top, if desired. Makes 12 servings

Fresh Orange Curd

You can substitute reconstituted orange juice for fresh; however, squeezing navel oranges only takes about 15 minutes and can make all the difference in this cake's fresh flavor.

1 cup sugar
1/4 cup cornstarch
2 cups fresh orange juice (about 4 pounds navel oranges)
3 large eggs, lightly beaten
1/4 cup butter
1 tablespoon grated orange rind

Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly.

Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours. Makes about 3 cups


Last edited by justmecookin on Sat Aug 23, 2008 8:36 pm; edited 1 time in total

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Re: Dessert Recipes

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