5 ingredients or less for delicious desserts?

Question

got any? share them with me. another ingredient totaling six would be ok. pls keep the ingredients common. thanks.

Answer 1

They make cookbooks with that title "5 ingredients or less." Check your local library.

http://busycooks.about.com/library/recipes/blfiveingred.htm

Answer 2

Well I must say this was actually a challenge. I have a lot of really good recipes that are so easy to make I guess I never really counted how many ingredients it took to make them. This one is still one of my favorites and it only has five ingredients, That is if you don't count the ice cream.

Cranberry Crunch

1 c. rolled oats, uncooked
½ c. flour
½ c. margarine
1 c. brown sugar
1 can cranberry sauce

Cut margarine into oat and flour until crumbly. Place half of the mixture in a 9” x 9” greased baking pan. Cover with cranberry sauce and top with remaining flour mixture. Bake at 350° for 45 minutes. Serve hot, cut into squares and top with vanilla ice cream.

Yield: 6 Servings

Answer 3

I know this has more than 5 ingredients, but aside from the canned peaches, you probably have everything else in your kitchen all the time. This is very easy and quick.

Busy Day Cobbler

1/3 cup butter
1 cup flour
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
2/3 cup milk
one large can sliced peaches with liquid
1/4 cup additional sugar
1 Tbsp cinnamon

Melt butter in 8 by 11 inch baking dish. In bowl combine flour, 1/3 cup sugar, baking powder, salt and milk. Pour over butter but do not stir. Over this pour sliced peaches (liquid included, but not all of it - I usually leave about 1 inch of liquid in the can, if you pour in all the liquid, it's too much)
Sprinkle peaches with additional sugar and cinnamon. Bake at 350 degrees for 45 minutes. Good served warm with ice cream.

Answer 4

Parfait Thingys

Angel food cake, cubed
2 packages of instant chocolate pudding
2 packages of instant vanilla pudding
Whipped cream
4 - 6 parfait glasses

First, follow directions on the pudding box and, set aside.

Put a layer of the cake in the bottom of the glass
Followed by a layer of pudding (chocolate or vanilla)
Then, another layer of pudding
And, layer like that until, you've filled it
Top off with whipped cream and, maybe a strawberry.

This recipe is open to interpretation, change make it your own...

Answer 5

Creme Anglais (Vanilla Custard Sauce)
1 cup of whole milk
1 teaspoon vanilla extract
3 large egg yolks
3 tablespoons sugar

Add milk & vanilla extract into heavy medium saucepan. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

Makes 1 cup. Serve over fresh berries & garnish with mint sprig.

note: I served this for a large dinner party, and the recipe is easily expandable as I did it to serve 40.

Answer 6

I have a couple.

The first one is a berry dish, and is really good when it's warm outisde and the berries are fresh, but you can also do it with frozen berries in the wintertime.

1 1/2 lb. fresh mixed berries (strawberries will work, but they aren't the best--I like to use a mixture of raspberries and blackberries)
2/3 c. sugar
3 tbs. lemon juice
1 package of a plain type of cookies, like shortbread cookies. It works best if the cookies are not terribly sweet. There's also a type of imported cookie that is a plain butter cookie with a layer of chocolate on one side, and those work really well, too. ( I know, the chocolate is sweet, but it tastes really good anyway.)

Wash all the berries and drain them well.
Put roughly 2/3 of the berries into a bowl and set aside.
Mix sugar and lemon juice into the remaining 1/3 of the berries, and mash it all together really well. Place the mashed berries in the refrigerator to chill.

To serve, place equal amounts of the whole berries into six serving dishes. Then spoon the chilled berry mash over the whole berries. Garnish with a cookie on each side of the dish.

The lemon juice makes the berry mash kind of tart, but not overpoweringly so, especially because it is sweetened, and really sets off the sweetness of the whole berries. The cookies slowly soak up the juice, and are lovely. I like to buy kind of fancy looking cookies, and as I said, I either do the ones with a layer of chocolate on one side, or I do shortbread, like Walker's Shortbreads.

The other two are very similar to one another, are very easy to make, and just take a little tiny bit of time to prepare.

1 premade graham cracker pie crust (you can make one, but you can also buy several and keep them in the pantry, because they last for a long time)
1 large package jello pudding (instant or the type you cook--your choice)
1 tub of Coolwhip desert topping

Make the pudding following the directions on the package. Be sure to use at least 2% milk, or it won't set up very well.

When the pudding is approximately half way set up (it isn't runny, but it isn't set really well, either) you fold in the almost all the Coolwhip, leaving just about 1/2 cup left over. Don't mix the pudding and the Coolwhip too hard, or they lose all the air in them and end up really runny. You want it to stay fluffy.

Spoon it into the pie crust, and set it in the fridge to set up really well.

Garnish with a nice fluffy spoonfull of the remaining Coolwhip. You can also add berries, chocolate shavings, or anything else you like. It's really good if you use all chocolate stuff--chocolate crust and chocolate pudding, and garnish with chocolate shavings or chocolate chips.

The second one is exactly the same thing, only you use a large package of Jello gelatin instead of the pudding. You let the gelatin soft set, then fold in the Coolwhip. Top with Coolwhip and garnish as desired.

Coolwhip works best for both of those recipes, because fresh whipped cream loses its air really easy, and you can end up with a soupy mess. The nice thing about it is you can have all the ingredients in the cupboard at home, and make it on fairly short notice. You just have to allow time for the Jello to set up, but you can do the quick set method with the ice cubes in a pinch.

Those are just two (sort of three) really easy ones that I use a lot, so I know them off the top of my head. I also have a great recipe for chocolate mousse with orange, but it takes a lot of ingredients and a whole lot of work, and it's not stuff people have on hand usually.

Answer 7

Strawberry layers cake... I do it whenever I am running short on time + its yummy and easy to prepare:

You need: Strawberries, ready-made sponge cake at your grocery store such as Sara Lee cake, strawberry ice cream, pecans, strawberry sauce.

cut the cake into small cubes
cut the strawberries into slices
crush the pecans, but not to the extent of making'em powder


In a Pyrex, put one layer of the cubes of cake, top it with strawberries, strawberry sauce, pecans, and ice cream, then again do another layer of the same sequence...

Put it in the freezer, then take it out 5-10 minutes before serving... hmm hmmm goooooodddd

Answer 8

(L)
CRANRASPBERRY MOUSSE
This not-too-sweet dessert is perfectly light after a big meal. Serve it in Martini glasses, or in those glass jars you’ve been saving. Top with a dollop of real whipping cream, and serve with a biscuit.
1 10 oz (300 g) pkg of frozen unsweetened raspberries, thawed 1
1 12 oz (340 g) bag fresh or frozen
cranberries 1
1 cup granulated sugar 250 mL
1 7 g envelope unflavored gelatin 1
1/4 cup cold water 50 mL
3/4 cup plain yogurt 175 mL
2 cups Real Whipping Cream 500 mL

Press raspberries and juice firmly with back of spoon, through a sieve into saucepan (discard seeds). Add cranberries and sugar. Cook over medium heat, stirring frequently and crushing cranberries until smooth.
In a small bowl, sprinkle gelatin over ¼ cup (50 mL) water; let stand 2 minutes. Stir into hot cranberry mixture. Refrigerate, stirring occasionally until thickened slightly, about 1¼ hours.
Stir in yogurt.
Whip Whipping Cream until soft peaks form; fold ¾ of Whipped Cream into cranberry mixture.
Spoon into individual serving dessert glasses and chill until serving. Garnish with remaining Whipped Cream, and serve with biscuits, ladyfingers or cookies.
Yield: 6 cups

for more details:

Answer 9

hi
heres one i like and always do: snickers pie, its really beautiful if u like snickers should try it:

ingredients:
8 (2.07 oz) Snickers bars, divided
4 oz. semisweet chocolate
1 T. Bailey's Irish Creme liqueur
1 egg separated
1 T. sugar
2 C. whipping cream

its really fast and easy:
Chop 7 of the Snickers bars and press into the bottom of a 9", non-stick pie pan for the crust. Chop and reserve the remaining bar. Melt semi-sweet chocolate over hot water or in the microwave. Stir in liqueur. Beat in egg yolk. In a med. bowl, whip egg whites to a soft peak and gradually add sugar until it holds a stiff peak. Fold in chocolate mixture.

Whip cream to soft peaks. Fold 2/3 of the whipped cream into the chocolate mixture. Place chocolate mixture on top of pie crust. Garnish with remaining whipped cream and reserved chopped candy bars. Refrigerate until ready to serve.

and For easy removal from pan, slice pie, freeze and then remove slices.
hope u like it ;)

Answer 10

Magic cookie bars

1/2 c butter
1 1/2 c graham craker crumbs
1 1/3 c coconut
1 c chocolate chips
1 14oz. can sweeten condensed milk

pre heat oven to 350
place butter in 13x9 inch pan and place it in the oven to melt
remove pan from oven sprinkle crumbs over butter and press down with fork
sprinkle coconut over cumbs
sprinkle chips over coconut
drizzle can of condensed milk over top
bake at 350 for 30 mins. cool and cut

mmm mmm mmmm there delicous

Answer 11

TWINKIE PUDDING DESSERT

1 box twinkies
1 box vanilla pudding
1 cup milk
1 can cherry pie filling
1 large cool whip

Cut twinkies in half, layer in bottom of pan. Mix pudding according to directions. Pour over twinkies. Add cherry pie filling and finish with cool whip.
Refrigerate before serving.