What is your fav. home made desserts?How do you made it?

Answer 1

Tiramisu

Genoise sponge:
3 1/2 ounces (110 grams) caster sugar
4 eggs
1 3/4 ounces (50 grams) melted butter
3 ounces (85 grams) plain flour
1-ounce (30 grams) good-quality cocoa powder
Filling:
1 pound 1-ounce (500 grams) mascarpone
2 1/2 ounces (70 grams) caster sugar
2 egg yolks*
3.5 fluid ounces (100 milliliters) Vin Santo
4 to 5 shots espresso coffee
Tia Maria liqueur
3 1/2 ounces (110 grams) good-quality white chocolate, melted
Cocoa powder, for dusting
1 bar good-quality dark chocolate, for shavings

First make the sponge. Preheat the oven to 350 degrees F (180 degrees C /gas 4).

Whisk the sugar and eggs until they are at ribbon stage. Fold in the melted butter, then fold in the sifted flour and cocoa. Pour the mixture into a lined Swiss roll tin and bake in the preheated oven for 10 minutes. Remove the sponge from the oven when it is done and leave to cool.

To make the filling, put the mascarpone, sugar, egg yolks, and Vin Santo into a bowl and mix until smooth.

To assemble the tiramisu, break up the sponge and press it into the bottom of a shallow dish. Drizzle over the coffee, Tia Maria, and white chocolate. Spoon over the mascarpone filling, then dust liberally with cocoa. Using a large knife, scrape the chocolate towards you to make shavings and arrange these delicately over the top.

Answer 2

Chocolate Fudge
Yield: 64 (1-inch) pieces

2-3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1-1/2 tablespoons of the butter, half-and-half, and corn syrup.

Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234ºF.

Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130ºF. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte.

Pour into the prepared pan. Let sit in cool dry area until firm.

Cut into 1-inch pieces and store in an airtight container for up to a week.

Answer 3

French Silk Pie
1/2 cup butter (dont use margarine)
3/4 cup sugar
1 square baking chocolate, melted
1 teaspoon vanilla
2 eggs
1 baked pastry shell
1 cup heavy cream, whipped

Cream butter until fluffy, add sugar and melted chocolate, and vanilla.

Continue beating until light and creamy. Add eggs one at a time, beating 3 minutes after each addition Pour into a cooled pie shell.

Chill at least 3 hours.

Whip the cream, add 1 tsp vanilla and 1-4 tblsp of sugar to your taste, spread on top of pie

Answer 4

Angel food cake with "additions". You can get really creative. Just take a package of angel food cake mix, and prepare as on the box. Then add another flavor to the batter.

I have tried these three and each one turned out great:
1. a can of cherries,
2. a can of crushed pineapple,
3. a tablespoon of freeze dried coffee.

With the cherries and pineapple, the cake is really moist, and delicious. And as I love coffee flavorings, the freeze dried coffee addition is my favorite.

Answer 5

ooey gooey bars
1 box yellow cake mix
1/2cup margarine melted
1 egg
1 cup coconut
1/2 cup chopped nuts
8 0z cream cheese softened
2 eggs
1lb box powdered sugar
1 1/2 tsp vanilla

Mix together cake mis, meltedmargarie and i egg. Press this mixture into a 9x13 pan. Add a layer of cocout and chopped nuts. Mixtogether cream cheese, 2 egss, powdered sugar and vanilla. Spread over coconut and nuts... bake ofr 35 nim at 350. cool anbd cut into squares and then be prepared for everyone to ask you to bring this to every function.

Answer 6

Ohman, I'd be typing for an hour.....but for easy and lazy, you just can't beat delectable, dead ripe strawberries......

With whipped cream, especially the homemade type, on beaters (the aerosol stuff just can't compete)
With heavy cream, and a sprinkling of sugar
Heavily sprinkled with sugar, with a big glass of cold milk
Dipped in melted chocolate
Dipped in honey, with lovely graham crackers/cinnamon crackers
Layered on slices of pound cake (shortcake seems too blah)
Sprinkled with a little amaretto or other liqueur
Stuffed into cream puffs, with or without chocolate or caramel topping
As part of an ice cream sundae
Mixed with lovely other fruits, in a fruit cup or watermelon cup....

Blast......don't HAVE any fresh strawbs.....
Luckily, frozen ones, thawed, will do fairly well in a pinch

Answer 7

Gianduia Brownies

1 1/4 cups hazelnuts (about 6 1/4 ounces)
4 ounces fine-quality bittersweet chocolate
(not unsweetened)
3 ounces fine-quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella*
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup granualted sugar
2 large eggs

*available at specialty foods shops and many supermarkets

Preheat oven to 350°F and butter and flour a 9-inch square baking pan, knocking out excess flour.

Toast and skin hazelnuts (procedure this page). In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).

Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.

While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.

Pour batter into baking pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

Makes 16 brownies.

Enjoy!!!!!!!!!

Answer 8

Graham Cracker Eclairs

1 box graham cracker halved
2 pkg pudding (any flav-I like white choc or banana)
milk
1 12 oz container Cool Whip
1 can cake frosting (chocolate)

Mix pudding w/milk, fold in Cool Whip, layer 1/3 crackers, 1/2 pudding mixture, crackers, pudding mixture, crackers, put in freezer a few min. to set, remove lid and foil from frosting microwave frosting about 30 sec., pour/spread frosting, refrigerate at least 2 hours or freeze for less mushy crackers, cut and serve. garnish w/fruit if you like!YUM!

Answer 9

dump cake (not as bad as it sounds lol)

in a 9 x 13 cake pan you take a can of crushed pineapple, dump it in the pan evenly
take a can of blueberry or cherry pie filling and dump it over the pineapple evenly
take a dry yellow cake mix and sprinkle it over the pie filling evenly
melt down one stick of butter and pour it as evenly as possible over the dry yellow cake mix
bake in the over at 350 degrees for one (1) hour, let cool and enjoy.

Answer 10

Well, I'm in Culinary, so I learned how to make a lot of stuff from scratch. I make cookies from flour, syrup, milk, etc...lol

But my favorite is Strawberry Shortcake. I make that using pound cake, whipped cream, and strawberries. That's all you need.