Anyone knows any good Dessert recipes?

Answer 1

Mock Almond Roca

This is a very easy recipe and makes the most delicious batch of candy. We make it every year during the holidays and it doesn't last long at all...

24 squares of unsalted saltines
1 cup of butter (no substitutues please)
1 cup brown sugar
1/2 tsp. vanilla
1 package of milk chocolate chips
1/2 to 3/4 cup blanched almonds finely chopped
Grease the bottom and sides of a 13" x 9" pan

Arrange crackers in the pan "face" up. Melt butter and sugar over medium heat, bring to a boil and continue to boil for 3 minutes stirring constantly.

Remove from heat and add vanilla. Pour the mixture over the crackers and use a spatula to spread it over all of the crackers. Make sure the crackers are all flat in the pan as they have a tendency to move when the hot mixture is added.

Bake for 5 minutes at 375°. Remove from oven and cool approximately 10 minutes. Then sprinkle with the chocolate chips and let stand until the chocolate chips are almost melted. Spread the chocolate evenly over the top and sprinkle with the chopped almonds.

Score before the last cooling for easier cutting.

Answer 2

Cake



FOR THE CAKE
175 g (6 oz) soft margarine
75 g (3 oz) soft brown sugar
80 ml (4 Tbs) clear honey
3 x size 2 eggs, separated
175 g (6 oz) self-raising flour
About 60 ml (3 Tbs) milk
25 g (1 oz) Cadbury Bournville cocoa
1 lemon
Yellow food colouring (optional)


TO DECORATE
350 g (12 oz) Vanilla Butter Icing (to make see below)
125 g (4 oz) lemon curd
1 Cadbury Flake family box

A 1.1 litre (2-pint) ovenproof basin, greased lightly, bee and flower cake decorations (optional)

Vanilla Butter Icing
175 g (6 oz) slightly salted butter
250 g (9 oz) icing sugar
Vanilla essence
Soften the butter, but do not melt in the oven or it will be too soft. Cream the butter well in a bowl, preferably with an electric mixer. Sift in the icing sugar and a few drops of vanilla essence; beat really hard until the mixture has a good fluffy texture and is pale in colour.

For the cake, cream the fat and sugar with 60ml (3 tablespoons) of the honey. When well beaten, add the egg yolks, then the flour and milk to make a dropping consistency. Halve the mixture, adding cocoa to one amount, and the finely grated lemon rind and colouring, if used, to the other. Whisk the egg whites and fold half into each mixture. Spread alternate coloured layers in the basin, then hollow out the centre a little. Bake at Gas Mark 4/180ºC/350ºF for about 1¼ hours, until cooked through.

Test with a warm skewer. Heat the remaining honey in the juice of half the lemon and then soak the cake with this, in the basin, poking it in with a skewer. Leave for 5 minutes before turning out to cool.


Cut the cake horizontally through twice, making three pieces. Have the butter icing ready. Mix a good spoonful of lemon curd into the icing. Use the remaining lemon curd to sandwich the cake together

Answer 3

This is really easy and very,very good.

Cherry Enchiladas
Submitted by: Brigantine
Rated: 5 out of 5 by 17 members Prep Time: 20 Minutes
Cook Time: 40 Minutes Ready In: 9 Hours
Yields: 5 servings
"Cherry Pie like you've never had it before! Cherry pie filling wrapped in flour tortillas, soaked overnight in a sweet liquid, then baked. I used to work at a bed and breakfast, and we would make this sometimes for catered luncheons. I added my own touch with the almonds."
INGREDIENTS:
1/2 cup water
1/2 cup butter
1/2 cup white sugar
5 (10 inch) flour tortillas
1 (21 ounce) can cherry pie filling
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 tablespoon crushed sliced
almonds
DIRECTIONS:
1. Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.
2. Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.
3. Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.

Answer 4

Here are just a few ideas that are simple, fast and don't need an oven at all! 1.Rice pudding or Arroz con Dulce - both are great and essentially the same base recipe 2.Pastry Cream - very easy cooked custard that can be layer with fresh or sauteed fruit 3.Puddings - what more can be said? all puddings start out pretty much the same and some can even be made without cooking at all if you are comfortable working with gelatin there are a ton of others but this should get you a good start! good luck.

Answer 5

first of all for my recipe you have to like coconut. just bake a regular box of white cake mix as directed on box in a 9 X 13 pan. when it is done get a wooden spoon and poke holes into the cake all over and pour one can of sweetened condensed milk all over the cake while still hot. let completely cool spread whip cream all on top of the cake (i usually use a regular tub and use all of it) then put coconut all on top. this is a very easy recipe and i promise you everyone will love it. I make it for special occasions all the time and i color the coconut for the season. Fourth of July you can color 2 batches of coconut of red and blue (on the box of food coloring it gives you ways to make every color) and of course for the white leave it alone. if you have any questions just email me I will help you out. I have alot of dessert recipes I can tell you but maybe you won't need them or you can email me and tell me what you like and I will send you another recipe. Good Luck!

Answer 6

Pineapple Upside-Down Cake From Food Network Kitchens



Recipe Summary
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Yield: about 12 servings
User Rating:




Topping:
5 tablespoons unsalted butter, plus more for preparing the pan
1/2 cup firmly packed dark brown sugar
1 tablespoon dark rum
3/4 small fresh pineapple, peeled

Cake:
1 1/2 cup cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 1/4 cups sugar
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature

Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan.
To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.
Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices. Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open. Place 3 of the slices in the center in a triangle pattern. Press the slices into the butter-sugar mixture.
To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.
Reduce the speed of the mixer to low. Add the flour mixture in 3 additions alternating with the milk in 2 additions. Raise the speed to medium and mix briefly until a smooth batter is formed.
Pour the batter onto the pineapple-lined pan. Bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 1 1/2 hours. Remove the cake from the oven and let cool for 5 minutes.
Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Let cool completely before serving.

Answer 7

Pistachio Chocolate Torte

Estimated Time Needed:
Est. Preperation: 45 mins
Est. Cooking: 30 mins
Est. Cooling: 10 mins


Ingredients:

2 - tablespoons strong coffee, (*see note)
6 - ounces semi-sweet chocolate
1/2 - cup butter or margarine
3 - eggs
1 - cup C&H Pure Cane Granulated Sugar
1 - teaspoon vanilla
1/2 - teaspoon salt
1/2 - cup flour
1/4 - cup shelled pistachio nuts, finely chopped
1 - recipe chocolate glace
3 - tablespoons light corn syrup
1 - tablespoon butter or margarine
2 - ounces semi-sweet chocolate, chopped
1 - tablespoon water
1/8 - teaspoon ground cinnamon
Directions:
Combine coffee, chocolate and butter over low heat until melted; cool. Beat eggs, sugar, vanilla and salt 10 minutes on medium-high speed; gradually blend in cooled chocolate mixture. Combine flour and finely chopped pistachios; carefully fold into chocolate batter. Spread in greased and cocoa or flour-dusted 9-inch round cake pan.

Bake at 350° F for about 30 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes before removing from pan. Cool completely on wire rack. Spread top and sides with Chocolate Glaze; sprinkle coarsely chopped pistachios around top edge of torte. Chill.
Makes 8 to 10 servings.

Chocolate Glaze
Combine light corn syrup with butter. Bring to a boil over medium-low heat; simmer for 1 minute. Remove from heat and stir in chopped semi-sweet chocolate, water and cinnamon.
Makes 1/2 cup.

*For quick strong coffee combine 2 tablespoons warm water and 1/2 teaspoon instant coffee.

Yields: 8

Answer 8

My favorite, easy, fast, yummy: 1/2 lb. of fresh strawberries per person (use only IN SEASON) washed, stemmed, cut in half, sprinkled with just a scant half teaspoon of sugar for each 1/2 pound and a tablespoon of rose water per half pound, (you can buy at any middle eastern grocery, or gourmet market) and marinated for at least an hour. Serve them with a large bowl of whipped cream, made with a teaspoon of real vanilla, and very lightly sweetened. If you want to get into it, serve the berries over slices of pound cake. The rose water makes them so good!

Answer 9

BANANA SPLIT CAKE

(All the elements of a banana split made into a yummy cake. Don't worry, No oven required!)
Prep:15 min Total: 5 hours 15 min. (including refrigeration)
1 1/2 cups Honey Maid Graham Cracker Crumbs
1 1/4 cups sugar, divided
1/2 cup (1 stick) butter, melted
2 pkg. (8 oz. each) Philadelphia cream cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4 serving size each) Jello Vanilla Instant Pudding
2 cups thawed Cool Whip Whipped Topping, divided
1 cup chopped pecans (optional)

Mix crumbs, 1/4 cup sugar and butter; press onto bottom of foil lined 13 x 9 inch pan. Freeze 10 minutes.
Beat cream cheese and remaining 1 cup of sugar in bowl with electric mixer until well blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes, or until well blended. Stir in 1 cup whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans.
Refrigerate 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.
Makes 24 servings

Answer 10

Coconut Cream Pound cake