Dessert Recipes

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Ladyfinger Lemon Torte

Post  justmecookin on Fri Jun 13, 2008 10:02 pm

Ladyfinger Lemon Torte

5 egg yolks, lightly beaten
1-1/2 cups sugar, divided
3/4 cup lemon juice
2 egg whites
1 tablespoon grated lemon peel
2 cups heavy whipping cream
2 packages (3 ounces each) ladyfingers, split
Lemon peel and fresh mint leaves

In a heavy saucepan, combine egg yolks, 1-1/4 cups sugar, lemon juice and egg whites. Bring to a boil over medium heat; cook and stir for 8-10 minutes or until mixture reaches 160 or is thick enough to coat a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon peel. Transfer to a bowl, press plastic wrap onto surface of custard. Chill for 2-3 hours or until partially set.

In a large mixing bowl, beat cream on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold whipped cream into the cooled lemon mixture.

Arrange 24 ladyfingers around edge of an ungreased 9-in. springform pan. Arrange 16 ladyfingers on bottom of pan. Spread with half of lemon mixture. Arrange remaining ladyfingers over lemon mixture; top with remaining lemon mixture.

Cover and freeze overnight. Remove from the freezer 5 minutes before cutting. Remove sides of the pan. Garnish with lemon peel and mint. Makes 12 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:13 pm; edited 1 time in total

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Strawberry Puff Pastry Dessert

Post  justmecookin on Fri Jun 13, 2008 10:29 pm

Strawberry Puff Pastry Dessert

1 package (17.3 ounces) frozen puff pastry
5 cups sliced fresh strawberries, divided
6 squares (1 ounce each) white baking chocolate
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/3 cup malted milk powder
2 cups heavy whipping cream, whipped
Strawberry syrup, optional

Thaw one puff pastry sheet (save remaining sheet for another use). Unfold pastry; cut lengthwise into three 3-in.-wide strips. Cut each strip into thirds, making nine squares. Place 1 in. apart on ungreased baking sheets. Bake at 400 for 11-13 minutes or until golden brown. Remove to wire racks to cool.

Place 2-1/2 cups strawberries in a blender; cover and puree. Set aside. In a large microwave-safe mixing bowl, melt the white chocolate; cool slightly. Add cream cheese and vanilla; beat until smooth. Beat in the confectioners' sugar and malted milk powder until smooth. Stir in the puree. Fold in whipped cream.

Split pastry squares in half horizontally. Line an ungreased 13-in. x 9-in. x 2-in. dish with bottom pastry halves, cut side up; spread with 3-1/2 cups strawberry cream. Top with 1 cup of sliced berries. Cover with pastry tops, cut side down.

Spread with remaining strawberry cream. Sprinkle with remaining berries. Drizzle with strawberry syrup if desired. Refrigerate leftovers. Makes 12 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:14 pm; edited 1 time in total

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Ladyfinger Lemon Torte

Post  justmecookin on Fri Jun 13, 2008 10:29 pm

Ladyfinger Lemon Torte

5 egg yolks, lightly beaten
1-1/2 cups sugar, divided
3/4 cup lemon juice
2 egg whites
1 tablespoon grated lemon peel
2 cups heavy whipping cream
2 packages (3 ounces each) ladyfingers, split
Lemon peel and fresh mint leaves

In a heavy saucepan, combine egg yolks, 1-1/4 cups sugar, lemon juice and egg whites. Bring to a boil over medium heat; cook and stir for 8-10 minutes or until mixture reaches 160 or is thick enough to coat a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon peel. Transfer to a bowl, press plastic wrap onto surface of custard. Chill for 2-3 hours or until partially set.

In a large mixing bowl, beat cream on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold whipped cream into the cooled lemon mixture.

Arrange 24 ladyfingers around edge of an ungreased 9-in. springform pan. Arrange 16 ladyfingers on bottom of pan. Spread with half of lemon mixture. Arrange remaining ladyfingers over lemon mixture; top with remaining lemon mixture.

Cover and freeze overnight. Remove from the freezer 5 minutes before cutting. Remove sides of the pan. Garnish with lemon peel and mint. Makes 12 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:14 pm; edited 1 time in total

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Cherry Cream Torte

Post  justmecookin on Fri Jun 13, 2008 10:35 pm

Cherry Cream Torte

2 packages (3 ounces each) ladyfingers
2 tablespoons white grape or apple juice
1 package (8 ounces) cream cheese, softened
2/3 cup sugar
1 teaspoon almond extract, divided
2 cups whipping cream, whipped
1 can (21 ounces) cherry pie filling
Toasted sliced almonds and additional whipped cream, optional

Split lady fingers lengthwise; brush with juice. Place a layer of lady fingers around the sides and over the bottom of a lightly greased 9-in. springform pan. In a mixing bowl, beat cream cheese until smooth; add sugar and 1/2 teaspoon extract. Beat on medium for 1 minute. Fold in whipped cream. Spread half over crust.

Arrange remaining lady fingers in a spoke-like fashion. Spread evenly with the remaining cream cheese mixture. Cover and chill overnight. Combine the pie filling and remaining extract; spread over the cream cheese layer. Refrigerate for at least 2 hours. to serve, remove sides of pan. Garnish with almonds and whipped cream if desired. Makes 16-18 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:14 pm; edited 1 time in total

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Pecan Torte

Post  justmecookin on Sun Jun 15, 2008 9:13 pm

Pecan Torte

3 cups finely chopped toasted pecans, divided
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter
3/4 cup dark corn syrup

Filling
1/2 cup packed brown sugar
1/3 cup cornstarch
1/8 teaspoon salt
1-1/2 cups half-and-half cream
3/4 cup dark corn syrup
4 egg yolks, beaten
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans

Sprinkle 2/3 cup pecans each into three greased 9-in. round baking pans; set aside. In a mixing bowl, cream butter, shortening and sugar. Add egg yolks, one at at time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in remaining pecans.

In a small mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350 for 25-30 or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with corn syrup; cool completely.

For filling, in a heavy sauce, combine the brown sugar, cornstarch and salt. Gradually stir in cream until smooth. Add the corn syrup. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 3 minutes. remove from the heat; stir in butter and vanilla. Cover and refrigerate until cool, about 4 hours.

Place one cake layer, pecan side up, on a serving plate; spread with about 2/3 cup of filling. Repeat layers twice. Sprinkle with chopped pecans. Refrigerate leftovers. Makes 12-14 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:15 pm; edited 1 time in total

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White Chocolate Peppermint Fudge

Post  justmecookin on Sun Jun 15, 2008 9:32 pm

White Chocolate Peppermint Fudge

1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups sugar
1/2 cup sour cream
12 squares (1 ounce each) white baking chocolate, chopped
1 jar (7 ounces) marshmallow cream
1/2 cup crushed peppermint candy
1/2 teaspoon peppermint extract

Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234 (soft-ball stage), about 5 minutes.

Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.

Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Makes 2 pounds.


Last edited by justmecookin on Sat Aug 23, 2008 7:15 pm; edited 1 time in total

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Strawberry Shortbread Pie

Post  justmecookin on Sun Jun 15, 2008 9:32 pm

Strawberry Shortbread Pie

3/4 cup sugar
3 tablespoons cornstarch
1-1/2 cups water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
1 shortbread crust (9 inches)

In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin powder until dissolved. Transfer to a small bowl.

Chill until partially set. Place strawberries in the crust; pour gelatin mixture over berries. Cover and refrigerate until set. Makes 6-8 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:16 pm; edited 1 time in total

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Layered Brownie Dessert

Post  justmecookin on Sun Jun 15, 2008 9:33 pm

Layered Brownie Dessert

1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts

Filling
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2 cups confectioners' sugar
2 cups whipped topping

Topping
2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
Whipped topping and chopped walnuts

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, cocoa, salt and baking powder; add to creamed mixture just until moistened. Stir in nuts.

Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over brownies. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over filling. Refrigerate for 1 hour or until serving. Cut into squares; garnish with whipped topping and nuts. Makes 12-15 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:18 pm; edited 2 times in total

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Yellow Layer Cake

Post  justmecookin on Sun Jun 15, 2008 9:34 pm

Yellow Layer Cake

2/3 cup butter, softened
1-3/4 cups sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups milk
2-1/2 cups frosting of your choice

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Pour into two greased and floured 9-in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake. Makes 12 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:18 pm; edited 1 time in total

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Cherry Cream Pie

Post  justmecookin on Sun Jun 15, 2008 9:34 pm

Cherry Cream Pie

Crust
1 cup all-purpose flour
1 cup finely chopped walnuts
1/2 cup butter, softened
1/4 cup packed brown sugar

Filling
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/4 teaspoon almond extract
1/2 cup heavy whipping cream, whipped
1 can (21 ounces) cherry pie filling

In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13-in. x 9-in. x 2-in. baking pan. Bake at 375 for 15 minutes, stirring once. Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9-in. pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 minutes.

In a small mixing bowl, beat the cream cheese, confectioners' sugar and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling; spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving. Makes 6-8 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:19 pm; edited 1 time in total

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Strawberry Cream Dessert

Post  justmecookin on Sun Jun 15, 2008 9:34 pm

Strawberry Cream Dessert

2-1/4 cups graham cracker crumbs (about 36 squares)
6 tablespoons sugar
10 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cartons (one 16 ounces, one 8 ounces) frozen whipped topping, thawed, divided
1 package (3 ounces) strawberry gelatin
1/2 cup boiling water
1 cup (8 ounces) strawberry yogurt

Topping
2 tablespoons graham cracker crumbs
1-1/2 teaspoons sugar
1-1/2 teaspoons butter, melted

In a bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. x 2-in. dish. Refrigerate for 15 minutes. meanwhile, in a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Whisk in 1 cup whipped topping. Spread over the prepared crust.

In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt and 6 cups of whipped topping until blended. Pour over cream cheese layer. Refrigerate for 1 hour. Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients; sprinkle over the whipped topping. Makes 12-15 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:20 pm; edited 1 time in total

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Layered Carrot Cake

Post  justmecookin on Sun Jun 15, 2008 9:36 pm

Layered Carrot Cake

1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons ground cinnamon
4 eggs
2/3 cup orange juice
1/2 cup vegetable oil
3 cups grated carrots
1/2 cup raisins
1/2 cup chopped walnuts

Orange Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3 cups confectioners' sugar
1 to 2 tablespoons orange juice
1 tablespoon grated orange peel

In a large bowl, combine the cake mix, pudding mix and cinnamon. Whisk the eggs, orange juice and oil; add to dry ingredients. Beat until well blended. Stir in the carrots, raisins and nuts (batter will be thick).

Pour into two greased and floured 9-in. round baking pans. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peel; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Makes 12-14 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:20 pm; edited 1 time in total

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Yogurt Ice Pops

Post  justmecookin on Sun Jun 15, 2008 9:36 pm

Yogurt Ice Pops

1/3 cup sugar
1 cup cold water, divided
1 envelope unflavored gelatin
3 cups frozen unsweetened strawberries, thawed and drained
2 cartons (8 ounces each) strawberry or vanilla yogurt
16 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks

In a bowl, combine the sweetener and 3/4 cup cold water. Combine gelatin and the remaining water in a saucepan; let stand for 2 minutes. Heat until gelatin is dissolved; remove from the heat.

In batches, place the strawberries, sweetened water, gelatin mixture and yogurt in a blender or food processor; cover and process until smooth. Fill molds or cups with about 1/4 cup strawberry mixture; top with holders or insert sticks into cups. Freeze. Makes 16 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:21 pm; edited 1 time in total

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Toffee Ice Cream Dessert

Post  justmecookin on Sun Jun 15, 2008 9:36 pm

Toffee Ice Cream Dessert

1 package (10 ounces) butter cookies, crushed (3 cups crumbs)
1/2 cup butter, melted
1 cup cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 Heath candy bars (1.4 ounces each), crushed

In a small bowl, combine cookie crumbs and butter. Press into a 13-in. x 9-in. x 2-in. dish; refrigerate. In a bowl, whisk milk and pudding mixes for 2 minutes. Fold in ice cream. Spread over crust. Top with whipped topping. Cover and refrigerate for at least 2 hours. Sprinkle with crushed candy bars before serving. Makes 12-15 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:30 pm; edited 1 time in total

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Cherry Mallow Dessert

Post  justmecookin on Sun Jun 15, 2008 9:37 pm

Cherry Mallow Dessert

1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1 can (21 ounces) cherry pie filling
3 cups miniature marshmallows
1 cup whipping cream, whipped

Set aside 1 tablespoon graham cracker crumbs for topping. Place the remaining crumbs in a bowl; stir in butter until combined. Press into a greased 9-in. square baking pan. Bake at 350 for 10-12 minutes or until lightly browned. Cool completely.

Spread pie filling over crust. Fold marshmallows into the whipped cream; spread over filling. Sprinkle with the reserved crumbs. Refrigerate for at least 6 hours. Makes 9 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:30 pm; edited 1 time in total

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Mocha Dream Cake

Post  justmecookin on Sun Jun 15, 2008 9:37 pm

Mocha Dream Cake

3/4 cup baking cocoa
1/2 cup boiling water
1/4 cup sugar
1 package (16 ounces) angel food cake mix
1-1/4 cups cold water
1 tablespoon instant coffee granules
1-1/2 cups cold milk
1 envelope whipped topping mix
1 package (1.4 ounces) instant chocolate pudding mix

Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; set aside. In a small bowl, stir the cocoa, boiling water and sugar until cocoa and sugar are dissolved. Cool.

In a large bowl, beat the cake mix, cold water and cocoa mixture on low speed for 30 seconds. Beat on medium for 2 minutes. Gently spoon batter into prepared pan.

Bake at 350 for 18-20 minutes or until cake springs back when lightly touched and entire top appears dry. Immediately invert pan onto a wire rack; gently peel off parchment paper. Cool.

In a small bowl, dissolve coffee granules in milk; add whipped topping and pudding mixes. Beat on low speed until moistened; beat on high until smooth and soft peaks form. Refrigerate for 5 minutes.

Cut cake widthwise into three equal rectangles. Place one piece on a serving plate; spread with a third of the pudding mixture. Repeat layers twice. Refrigerate leftovers. Makes 12 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:32 pm; edited 2 times in total

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Caramel Pecan Cheesecake

Post  justmecookin on Sun Jun 15, 2008 9:38 pm

Caramel Pecan Cheesecake

2 cups crushed shortbread cookies
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons all-purpose flour, divided
1 jar (12-1/4 ounces) caramel ice cream topping
1 cup chopped pecans
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
4 eggs
2 egg yolks
1/3 cup heavy whipping cream

Sour Cream Topping
2 cups (16 ounces) sour cream
1/3 cup sugar

In a bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350 for 8-10 minutes or until set. Cool on a wire rack.

Meanwhile, in a small bowl, stir 1/4 cup flour into the caramel topping. Set aside 1/3 cup caramel mixture and 2 tablespoons pecans for garnish. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans.

In a large mixing bowl, beat the cream cheese, sugar vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour over crust. Bake at 325 for 65-70 minutes or until center is almost set.

In a small bowl, combine sour cream and sugar; carefully spread over warm filling. Bake 10-12 minutes longer or until topping is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Chill for 8 hours or overnight. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture and sprinkle with reserved pecans. Refrigerate leftovers. Makes 12 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:32 pm; edited 1 time in total

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Texas Sheet Cake

Post  justmecookin on Sun Jun 15, 2008 9:39 pm

Texas Sheet Cake

1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream

Icing
1/2 cup butter
1/4 cup plus 2 tablespoons milk
3 tablespoons baking cocoa
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

In a large saucepan, bring butter, water and cocoa just to a boil. Immediately remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth.

Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.

In a saucepan, melt butter; add milk and cocoa. Bring to a boil. Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack. Makes 15 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:33 pm; edited 1 time in total

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Creamy Banana Crepes

Post  justmecookin on Sun Jun 15, 2008 9:54 pm

Creamy Banana Crepes

3/4 cup water
3/4 cup milk
2 eggs
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt

Banana Filling
3 tablespoons butter
3 tablespoons brown sugar
3 medium firm bananas, cut into 1/4-inch slices

Sour Cream Filling
1 cup (8 ounces) sour cream
2 tablespoons confectioners' sugar
1/2 cup slivered almonds, toasted
Additional confectioners' sugar and toasted almonds

In a small mixing bowl, combine the water, milk, eggs, butter and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between.

In a small skillet, heat butter and brown sugar over medium heat until sugar is dissolved. Add bananas; toss to coat. Remove from the heat; keep warm.

In a small bowl, combine sour cream and confectioners' sugar. Spread over each crepe. Spoon banana filling over sour cream filling; sprinkle with almonds. Roll up crepes; sprinkle with additional confectioners' sugar and toasted almonds. Makes 1 dozen.


Last edited by justmecookin on Sat Aug 23, 2008 7:33 pm; edited 1 time in total

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Peanut Butter Apple Dessert

Post  justmecookin on Sun Jun 15, 2008 9:57 pm

Peanut Butter Apple Dessert

1-1/2 cups graham cracker crumbs (about 24 squares)
1/2 cup packed brown sugar
1/2 cups plus 1/3 cup peanut butter, divided
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1 carton (16 ounces) frozen whipped topping, thawed
2 cans (21 ounces each) apple pie filling
3/4 cup confectioners' sugar
1 teaspoon ground cinnamon

In a bowl, combine the graham cracker crumbs, brown sugar, 1/2 cup peanut butter and butter; spoon half into a 3-qt. bowl. In a mixing bowl, beat the cream cheese and sugar until smooth; fold in whipped topping. Spread half over crumb mixture in the bowl. Top with one can of apple pie filling.

Combine confectioners' sugar, cinnamon and remaining peanut butter until crumbly; sprinkle half over pie filling. Repeat layers. Refrigerate until serving. Makes about 20 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:34 pm; edited 1 time in total

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Custard Meringue Pie

Post  justmecookin on Sun Jun 15, 2008 10:08 pm

Custard Meringue Pie

1-1/4 cups crushed Holland Rusks or graham crackers
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter (no substitutes), melted

Filling
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
3 egg yolks, beaten
1 tablespoon butter, softened
1-1/2 teaspoons vanilla extract

Meringue
3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon almond extract
6 tablespoons sugar

In a bowl, combine the first four ingredients; set aside 2 tablespoons. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 for 10-12 minutes or until golden brown. Cool on a wire rack.

In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minute. Remove from the heat. stir in a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. stir in butter and vanilla; keep warm.

In a small mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy. Add extract; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Pour warm filling into crust. Spread meringue to edges, sealing to crust. Sprinkle with reserved crumbs. Bake at 350 for 15 minutes or until golden. Cool on a wire rack for 1 hour. Chill for 1-2 hours before serving. Makes 6-8 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:35 pm; edited 1 time in total

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Walnut Caramel Cake

Post  justmecookin on Sun Jun 15, 2008 10:08 pm

Walnut Caramel Cake

1 package (18-1/4 ounces) German chocolate cake mix
1 package (14 ounces) caramels
3/4 cup butter or margarine, cubed
3 tablespoons milk
1 cup chopped walnuts
1 cup (6 ounces) semisweet chocolate chips

Prepare cake mix according to package directions. Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 for 18 minutes. Meanwhile, in a large saucepan, combine the caramels, butter and milk. Cook and stir over medium-low heat until melted. Pour over warm cake.

Sprinkle with the walnuts and chocolate chips. Pour the remaining batter over chips. Bake 35-40 minutes longer or until cake is set and pulls away from sides of pan. Cool on a wire rack. Makes 12-15 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:35 pm; edited 1 time in total

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Hawaiian Cake

Post  justmecookin on Sun Jun 15, 2008 10:12 pm

Hawaiian Cake

1 package (18-1/4 ounces) yellow cake mix
1-1/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (20 ounces) crushed pineapple, drained
1 envelope whipped topping mix
1 package (3 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup flaked coconut, toasted

Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool on a wire rack.

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside.

In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight. Makes 12-15 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:36 pm; edited 1 time in total

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Cookie Ice Cream Cake

Post  justmecookin on Sun Jun 15, 2008 10:18 pm

Cookie Ice Cream Cake

44 miniature chocolate chip cookies
1/4 cup butter, melted
1 cup hot fudge topping, divided
1 quart vanilla ice cream, softened
1 quart chocolate ice cream, softened

Crush 25 cookies; set remaining cookies aside. In a bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes.

In a microwave-safe bowl, heat 3/4 cup hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Arrange reserved cookies around the edge of pan.

Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan. Warm remaining hot fudge topping; drizzle over top. Makes 10-12 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:36 pm; edited 1 time in total

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Raspberry-Topped Cream Tarts

Post  justmecookin on Sun Jun 15, 2008 10:19 pm

Raspberry-Topped Cream Tarts

1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 flour tortillas (8 inches)
Warm water
1 package (8 ounces) cream cheese, softened
3 tablespoons sugar
1 to 2 tablespoons milk
1/2 teaspoon almond extract
1 cup fresh raspberries

In a bowl, combine the brown sugar, cinnamon and nutmeg; set aside. Cut tortillas with a 3-1/2-in. biscuit cutter; discard tortillas scraps. Brush both sides of tortillas rounds with warm water. Spray tops with cooking spray; sprinkle with brown sugar mixture. Press into ungreased muffin cups. Bake at 350 for 12-15 minutes or until lightly browned. Cool in pans on wire racks.

In a small mixing bowl, combine the cream cheese, sugar, milk and almond extract; mix well. Spoon into tortillas shells; top with raspberries. Store leftovers in the refrigerator. Makes 16 servings.


Last edited by justmecookin on Sat Aug 23, 2008 7:37 pm; edited 1 time in total

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Re: Dessert Recipes

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