What is your best dessert recipe?

Question

I am going to a church cook-out and dont know what to bring! Please help!

Answer 1

A Chocolate cake ALWAYS finds hungry mouths even after the most scumpious of meals.A creamy filling and a white and dark chocolate glaze makes this an especially attractive dessert.

Chocolate Cream Filled Cake
Ingredients:
1/4 - cup sugar
1 - (8-oz.) package cream cheese, softened
1 - egg
1 - teaspoon vanilla
2 - cups all-purpose flour
1 1/2 - cups sugar
1 - cup water
1/2 - cup unsweetened cocoa
1/2 - cup LAND O LAKES® Butter, softened
3 - eggs
1 1/4 - teaspoons baking powder
1 - teaspoon baking soda
1 - teaspoon vanilla
2 - ounces white chocolate
2 - teaspoons shortening
1/4 - cup semi-sweet real chocolate
Directions:

chipsHeat oven to 350°. Combine sugar, cheese and vanilla in a small mixer bowl. Beat at low speed, scraping bowl often, until smooth (2 to 3 minutes); set aside.

Combine flour, 1½ cups sugar, 1 cup water, cocoa, butter, 3 eggs, baking powder, baking soda and 1 teaspoon vanilla in large mixer bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into greased and floured 12-cup Bundt® pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated

Answer 2

BROWNIE-RASPBERRY TORTE.
Bake a family size brownie mix-half the mix in a 9"square pan lined wth foil and sprayed with Pam. The other half in a round springform pan. Bake 350* for 35 minutes. In a pan, cook together:
1 bag frozen raspberries
3/4 cup raspberry syrup
3/4 cup sugar
1/3 cup corn starch
Cook until mixture comes to a full boil. Cool. Take brownies out of 9" pan by foil. Sprinkle with powdered sugar. Cut into 18 rectangles and peel off foil. Stand up inside springform pan on top of that brownie all around the edge of pan.
Whip 3 1/2 cups whipping cream(Must be true whipping cream- not cool whip)
Add to cooled raspberry mixture. Fill up brownie shell with filling. Refrigerate. So Good. You can also substitute strawberries instead of all the raspberry stuff. It's yummy either way.

Answer 3

Carrot Cake Recipe

Ingredients:
2 c-Flour, all purpose
2 ts- Cinnamon
1 ts- Baking powder
1 ts- Baking soda
3/4 ts- Salt
1/4 ts- Nutmeg
1 pn- Cloves
1 1/2 c- Sugar
1 ea- Crushed pineapple (8 oz can)
3 tb- Vegetable oil
1 ts- Vanilla
3 c- Carrots, shredded
3 ea- Large egg whites

Method:
Preheat oven to 350 degrees F.
Line up 13x9" baking pan with foil. Coat it with vegetable cooking spray.
Mingle all the ingredients- flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves in a bowl.
Beat sugar, pineapple, oil and vanilla in mixer bowl until light and smooth. Beat in dry ingredients until fully mixed. Stir in carrots.
Now beat egg whites in small mixer bowl to form stiff peaks; fold into carrot mixture in 2 batches with rubber spatula.
Pour batter into pan. Bake for 40 minutes or until toothpick inserted in center comes out clean; cool in pan or on wire rack.
Invert cake onto wax paper; remove pan and foil

OR

STRAWBERRY SHORTCAKE
ingredients
3/4 cup (170 g) butter.or margarine
1/3 cup (65 g) caster sugar (superfine granulated)
2 1/2 cup (275 g) self-raising flour
1/2 lb (225 g) strawberries
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream) or fromage frais
1 pinch salt



method
1. Cream the butter and the sugar until pale and fluffy.

2. You can either do this in a bowl with a fork or use a food processor, which is quicker.

3. Add the flour and salt and mix until very thick and stiff like a biscuit mixture. There is no egg in it, you may notice, or any liquid.

5. Smooth it into an 8-inch (20 cm) flan tin which you have greased and, when it is level, prick the surface with a fork.

6. Bake for about 20 - 25 minutes in a medium oven at 175°C (350°F) gas mark 4 oven.

7. Watch it carefully towards the end. It should be golden, it should not go brown.

8. When cooked, tip out of the tin and let cool on a rack.

9. Meanwhile, whip the double cream, until stiff, and slice the strawberries.

10. When the cake is cool, slit it horizontally with a sharp knife, such as a breadknife, so you have two thin cakes.

11. Lay one cake down and on the cut side, put half the fromage frais or half the whipped cream.

12. On top of that place about half the strawberries.

13. Put the remaining half of cake on top of the strawberries, and on top of that put another layer of cream and the remaining strawberries. Stick them in vertically if you wish, so they decorate the cake. Leave for about 25 minutes before serving


serving amount
serves 6

Answer 4

Banana Split Cake
All the elements of a banana split made into a yummy cake. Don't worry, no oven required.
Prep time: 15 minutes
Total time including refrigeration: 5 hrs. 15 min.

1 1/2 cup Graham Cracker Crumbs
1 1/4 C. sugar, divided
1/2 cup or 1 stick margarine or butter
2 (8 oz.) packages of Philly Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 Medium bananas, sliced
2 cups cold milk
2 small or 1 lg. package Vanilla instant pudding
2 cups thawed Cool Whip
1 Cup nuts (optional)

Mix crumbs, 1/4 cup sugar and butter, press onto bottom of foil-lined 13x9 inch pan.
freeze 10 minutes

Beat cream cheese and remaining 1 cup sugar in bowl with elctric mixer until well blended. Carefully spead cream cheese mixture over crust; top with pineapple. Add 4 sliced bananas over pineapple.

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. or until well blended. Stir in 1 cup Cool Whip, spread over banana layer in pan. Top with remaining whipped topping, sprinkle with nuts.

Refrigerate 5 hours. Just before serving, slice remaining 2 bananas over dessert.

This is surprisingly delicious!! I would have never guessed by just reading the recipe, but I had the pleasure of eating it at work one day, and had to have the recipe. It is guaranteed to be a winner!!!!!!

Answer 5

Well since it is becoming the Fall season a Pumpkin Pie might be in order. It's an easy dessert to make and serve or you might take home made cinnamon rolls with cream cheese topping.
Good luck and have fun!

Answer 6

kulfi ( Indian dessert)

Ingredients

1 litre milk
1 tin condensed milk
100 gms khoya
1 tbsp flour
1/2 tsp saffron strands or powder
10-12 almonds, chopped and blanched

Method
Mix together milk, condensed milk, flour and khoya. Bring to boil, stirring constantly.
Reduce heat and cook for 10 minutes, or more until it thickens slightly, stirring constantly. Remove from fire and cool. Add almonds and saffron dissolved in one teaspoon of water. Fill into kulfi moulds and freeze overnight. Serve with falooda

Answer 7

Scripture Cake

1C butter (Judges 5:25)
3 1/2 C flour (1 Kings 4:22)
2 tsp. baking powder (Amos 4:5)
3C sugar (Jeremiah 6:20)
2C raisins (1 Samuel 30:12)
2C figs (Jeremiah 24:2)
1C water (Numbers 21:5)
6 eggs (Isaiah 10:14)
1 Tbsp. honey (Genesis 43:11)
Pinch of salt (Leviticus 2:13)
Spices to taste (1 Kings 10:10)

Follow Solomon's advice for making a good boy and you will have a good cake. Proverbs 23:14.

Answer 8

Best dessert? For a a church cookout? Get a pan of brownies at the bakery. Bring vanilla ice cream and chocolate syrup. Make brownie sundaes.

Answer 9

Quick tunnel of Fudge Cake
filling; 1 1/2 cups of milk
1 3.4oz package choc. fudge pudding and pie filling (not instant)
1 cup semi sweet chocolate chips
1 tablespoon butter

cake; 1 package 18.25oz devils food cake mix with pudding
1/2 cup veg. oil
1/2 sour cream
1/2 water
4 large eggs
1 teaspoon vanilla
11/2-2 cups finely chopped walnuts
Place the milk in a med sized sauce pan and wisk in th epudding mix. cook stirring over med heat until the mixture comes to a boil 4-5 mins. remove the pan from the heat and stir in the chocolate chips and butter. stir until smooth and thickened and all choc. has melted.

preheat oven 350 and lightly mist a 12 cup Bundt pan and dust with flour to prevent sticking.

place cake mix oil, sour cream, water, eggs, and vanilla in a large mixing bowl. blend on low one min.stop scrape down sides. increase speed to med and beat 2 more mins.scaping down sides agian. the batter will look thick and well combined. folded in the finely chopped walnuts making sure they are througout the batter evenly.

Reseve 2 cups of batter and pour the remaining into the bundt pan. Spoon the filling in a ring on top of the batter and make sure it does not touch the side of the pan. Spoon the reserved 2 cups of batter over the filling smothing it with a rubber spatula.

Place in the oven on center rack. bake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 45 to 50 mins. Remove the pan from the oven and place it on a wire rack to cool for @ 20 mins. Run a long sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 mins. more.

This cake can then be iced with a glaze or powered sugar. I like to use the pourable icing in the grocery store for this one.

This cake travels well in a cake carrier and once it's cut into you will look like a Super Star without a ton of effort. I hope you enjoy it.

Answer 10

Triple chocolate cake. I don't have the recipe, but it can also be called Jamacan Chocolate cake.
1¾ hours 30 min prep
Change to: servings US Metric
1 (18 1/4 ounce) package white cake mix with pudding
1 (4 ounce) package instant chocolate pudding mix
1/2 cup sugar
3/4 cup vegetable oil
3/4 cup water
4 large eggs
1 (8 ounce) container sour cream
1 cup miniature semisweet chocolate chips
Chocolate Glaze
1 cup semisweet chocolate morsels
3 tablespoons butter
1/4 cup milk
1 1/2 cups powdered sugar
To make the cake: combine the first 3 ingredients in a large mixing bowl; stirring with a whisk to remove large lumps.
Add in oil and the next 3 ingredients; stirring until smooth.
Stir in chocolate morsels.
Pour batter into a greased/floured 12-cup bundt pan.
Bake in a 350° oven for 1 hour or until a wooden pick comes out clean.
Cool cake in pan on a wire rack 10 minutes; remove from pan and let cool completely on wire rack.
To make the glaze: whisk together the first 3 ingredients in a saucepan over low heat; cook, whisking constantly, 5 mintues or until butter and chocolate melt.
Remove pan from heat; whisk in powdered sugar until smooth and spreading consistency.
Spread Chocolate Glaze on cooled cake.