Please give me your best homemade dessert recipes...?

Answer 1

This is SO good...and super simple...


Cherry Pineapple Crumble


1 20oz. Can Crushed Pineapple (do NOT drain)
1 20oz. Can Cherry Pie Filling
1 Box White or Yellow Cake Mix
1 Stick Butter
1 – 1 ½ Cups Powdered Sugar
Warm Water


Preheat oven to 350 degrees. In a cake pan (8x13) spread crushed pineapple and juice. Spread cherry pie filling over pineapple. Sprinkle cake mix (dry) over fruit. Cut stick of butter into thin pats and top cake mix with pats of butter. Bake 30 minutes.

After the crumble comes out of the oven mix the powdered sugar with enough warm water to make glaze. Pour glaze over the crumble. Best served at room temperature. Top with ice cream if desired.

Enjoy!!

Answer 2

This is SUCH a good cake, but you may need to NOT tell people that it has sauerkraut in it. I use a blender or food mill to chop the Kraut. Mix it water first and then it will blend better. Then strain it through a food strainer. Sauerkraut Surprise Cake ½ c Butter or Margarine 1 ½ c sugar 3 eggs 1 Tsp. Vanilla 2 c flour 1 Tsp. Baking powder 1 Tsp. Baking soda ¼ Tsp. Salt ½ c Coca Powder 1 c Water 1 8oz Can (1 cup) Kraut -- Rinsed, Finely Chopped In Large Mixing Bowl, Cream Butter and Sugar until light Beat in eggs, one at a time Add Vanilla, sift together flour, baking soda, baking powder, salt and coca. Add to creamed mixture Alternately with water, beating after each addition & Stir in kraut. Turn into greased & floured 13 x 9 x 2” baking pan Bake at 350 F in oven for 35 – 40 minutes Cool in pan & frost with sour cream Chocolate frosting Frosting--- 60oz Chocolate chips 4 Tbsp. of butter ½ c of sour cream 1 Tsp. Vanilla ¼ Tsp. of Salt 2 ½ - 2 ¾ c confectioners sugar Melt Chocolate chips and butter over low heat. Remove from heat blend in sour cream, Vanilla and Salt Gradually add sifted confectioners sugar to make a good Spreading Consistency. Beat well.

Answer 3

Honeymoon Ice Cream

4 oz Unsweetened chocolate
1 cup Milk
2 lg Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 tsp Vanilla
1 pinch Salt
1 Tsp ground cinnamon

Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water.

Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.

Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

Add the cream, vanilla and salt and whisk to blend.

Add cinammon, whisk in. Pour the chocolate mixture into the cream mixture and blend.

Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart


Almond Raspberry Cookies

Ingredients:
1 package (20 ounces) refrigerated sugar cookie dough
1 cup blanched slivered almonds, chopped
1 teaspoon almond extract
1/2 cup red raspberry preserves
2/3 cup powdered sugar

Directions:
1. Preheat oven to 350°F. Place cookie dough in Classic Batter Bowl. Chop almonds very finely with Food Chopper. Add almonds and almond extract to dough; mix well.

2. Using Small Scoop, drop dough 2 inches apart on flat Baking Stone. Press lightly floured finger in center of dough to make indentations. Fill indentations with about 1/2 teaspoon raspberry preserves.

3. Bake 15-18 minutes or until cookies are light golden brown. Place Parchment Paper under Stackable Cooling Rack. Remove cookies from baking stone to cooling rack. Cool; sprinkle with powdered sugar.

Answer 4

PAVOLVA
3 egg whites, a pinch of salt whipped till forms light fluffy peaks, gradually add 3/4 cup castor sugar, beating well after each addition, then mix seperately 1 tablespoon of cornflour into 1/4 cup of normal white sugar, fold this mixture into pavlova mixture with a teaspoon of lemon juice.

grease and cornflour liberally an oven tray, pile mixture into centre of tray, bake in slow oven for 45 mins

when cool, remove from oven , top with whipped cream and strawberries, banana, kiwifruit and passionfruit pulp

Answer 5

one carton of Italian style lemon/lime "ice"....not gelato....
nuke it a bit....until it has a "slushie" consistency..
add a quarter cup or so of Pinot Grigio/ prosecco/ muscato d'asti....any "light" bodied white wine....
I prefer either the prosecco or the muscato for the bubbles

stir into the ice..
freeze
serve "shavings" with strawberries/raspberries

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buy/make your favorite flavor of cake--keep it simple, like "white" , "yellow" , "chocolate"...etc etc
split the layers in 2.....[horizontally, not vertically]

make your two favorite flavors of instant pudding

or two favorite jams/marmalades -jelly is not "thick" enough

or use layers of fresh fruit [I'd advise using a simple syrup with the fruit-it helps keep the fruit in place when you stack up the layers]
or any combination of puddings/fruits/marmalades

slather the fillings between layers....be generous..
stack them up....

chill [if you want to wait for it to "set up"]
or serve warm....

Xtra step.....if you feel like it
make a simple syrup ...cover the layers of cake with it before you add the "toppings"...

Xtra step two
after it is set up...push a chop stick or a similar sized dowel down through the stack....about every 2-3 in or so
pour in a "compatible" flavored liquor and let soak
chill and serve [you can also brush the liquor into the split layers as you are building the cake..]

this is a kind of store bought/home made version of a "split lemon cake" ....be creative and you'll create your own favorite combinations....

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a box of "hostess cup cakes"
use a spoon to scoop out the "creme" filling
fill the center with slliced strawberries...almost any berry in fact
pour a splash of fruit liquor over the fruit
top with a touch of whipped creme or ice cream

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you can fake a version of "tiramasu" with a box of "twinkies"
instant espresso and instant vanilla pudding...add liquor if desired

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