What's a really easy dessert to make?

Answer 1

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 2

Try a crostata. (I think that is the correct spelling) It is an Italian desert that sounds way more fancy than it really is. Very simple.

Make your favorite pastry recipe. Any cook book will have a good one. Roll out your pastry to the average size (as if you were making a pie) and spread a liberal amount of raspberry jam to about 1 or 2 inches of the edge. Fold over the remaining crust so that the crostata has edges but all of the jam on the inside is exposed. Sprinkle with slivered almonds or pine nuts if you can find them. Bake it off at 350 until golden brown.

Make sure to do all your prep on the baking sheet so that you do not have to transfer the finished product.

Answer 3

Lemon Cheesecake
Yield: 6 Servings

CRUST
1/3 cup Powdered sugar
1/2 cup Butter/oleo; melted
1 1/2 cups Graham cracker crumbs

FILLING
8 oz Cream cheese
1 pkg Instant lemon pudding
2 cups Milk

Mix sugar, crumbs, and butter. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into cooled crust. Chill.

Answer 4

A ROUSSE.
1 Jelly
1 pint of double cream.

make the jelly as instructed on packet.
whip double cream, until soft peaks. when jelly has cooled mix the cream with the jelly and pour in to small bowls and leave too set in the fridge. i had this dessert in London and it cost a fortune

Answer 5

saw this on the food network and made it they thought i cooked all day on this


For pudding cake:
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup sugar
3 large eggs, separated
1 cup 1-percent milk
1 large lemon, zested
5 tablespoons fresh lemon juice
For raspberry coulis:
1 (10-ounces) package frozen raspberries in syrup
2 tablespoons sugar
1 teaspoon fresh lemon juice, or to taste


Make pudding cake: Preheat oven to 350 degrees F.
Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.

Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one-fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).

Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.

Make raspberry coulis while cake is baking: Puree raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.

Serve pudding cake with syrup.

Notes: Coulis keeps 3 days, covered and chilled. You can also make this coulis with fresh raspberries. The amounts will be slightly different: Use 2 1/2 cups fresh raspberries and 1/4 cup sugar.

Answer 6

Strawberry and Kiwi Milkshakes..........
Put the strawberries and the peeled kiwis in a blender with milk and ice cream and voila!
Awesome, and a great source of Vitamin C.
Also low fat option available and you can make it look pretty by presenting it in a glass with some fruit on the rim, a brolly......
Good luck!

Answer 7

KISS ME COOKIES
1C.butter 1 3/4C.self rising flour
1/2C.sugar 36 hershey kisses
1tsp.vanilla extract
Cream butter and sugar together with vanilla.Add flour gradually until well blended.Chill the dough 10min.Mold about 1 tablespoon of cookie dough around each hershey kiss.Make sure you cover the candy completely.Bake on cookie sheet at 375 degrees until golden brown,about 10min.Let cool on cookie sheet,then remove to cooling rack.

FRUIT PARFAIT
1sm.can crushed pineapple (drained)
1c.low fat vanilla yogurt
1/2c strawberries or any fruit of your choice
1c.granola
In each glass make layers of pineapple,yogurt,granola,fruit of you choice,granola.Repeat until your glass is full.

HOMEMADE CHOCOLATE PIE
1c.sugar
1/4c.cornstarch
pinch salt
8oz.fine quality bittersweet chocolate
2 2/3c.whole milk
2 large egg yolks
2 tablespoons unslated butter
1/2tsp.vanilla
In a heavy saucepan whisk together sugar,cornstarch,and pinch salt.Chop chocolate and add to sugar mixture.In a bowl whisk together milk and egg yolk and gradually whisk into chocolate mixture.Bring mixture just to a boil over moderate heat,whisking constantly,and boil 1min,whisking.Remove pan from heat and whisk in butter and vanilla.Divide pudding between 4 (8oz) ramekins.Chill puddings in freezer,surfaces covered with plastic wrap until cooled,about 30min.

DUMP CAKE
1can blueberry pie filling
1pkg.yellow cake mix
1 stick butter melted
1c.nuts chopped
1can crushed pineapple
Spread pis filling in a 13x9 pan.Pour pineapple onto pie filling, top with cake mix and pour melted butter on cake mix.Sprinkle with nuts.Bake at 350 for 45min.

Answer 8

HEAVENLY HASH CAKE:
1 (12oz.) pkg. chocolate semi-sweet chocolate chips
4 eggs (separate)
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 pint whipping cream
1 cup pecans or walnuts, chopped (I use walnuts)
1 Angel Food Cake
Melt chocolate chips. In a small bowl, beat egg yolks and add to chocolate. Stir. Beat egg whites; gradually adding sugar until peaks form. Fold whites into chocolate mixture. Stir in nuts, vanilla and salt. Whip the cream and fold in last. Break cake into chunks and cover bottom of tube pan or deep bowl. Cover with a layer of chocolate mixture. Add another layer of cake pieces and cover with remaining chocolate mixture. Chill in refrigerator overnight

Answer 9

bread nd butter pudding
just suff layers of bread in an ovenproof dish then smoother it wit loadsa butter
then put some custard on top
stick it in da oven until golden
nd bobs ur uncle
as easy as dat

Answer 10

chocolate mousse:
melt a chocolate bar and mix it with about twice the amout of whipped sweetened cream (use sugarfree chocolate and splenda for a low-carb variety) and put it in the fridge for a few hours. Experiment with different types of chocolate and different chocolate-cream-ratios. Enjoy!