Looking for DeSSERT RECIPES please!?

Question

ANY FLavor!

Answer 1

If I can remember this correctly:

1 1/2 stick of butter
1 1/4 flour
3/4 cup confectioners sugar

Cut the butter into the flour and sugar until it resembles fine crumbs. Bake for 20 minutes or until tanish/light brown. (350 F in a 9" x 13" pan. Line the pan with wax paper with butter on both sides so it doesnt stick)

3 eggs
3/4 cup lemon juice
1/2 cup granulated sugar
2 table spoons lemon zest
1/4 cup flour

Beat eggs and sugar until light yellow and frothy. Stir in the remaining ingredients. Pour over the outcome from the first step while it is still warm. Bake for 20-25 minutes or until set.

When cool, sprinkle with confectioners sugar.

This is the BEST lemon squares recipe. I don't even like lemon, but I love this. If you are interested, comment on it, and I will check the quantities for sure. This is by memory.

Answer 2

White Chocolate Macadamia Muffins:

1 3/4 c flour
3/4 c sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
1/2 c milk
1/4 c butter, melted
3/4 c white chips
3/4 c chopped macadamia nuts

Glaze 1/2 c white chips
2 TBS heavy cream

In a bowl, combine flour, sugar, baking powder, and salt. In another bowl, wisk egg, milk, and butter. Stir in dry ingredients just until moistened. Fold in chips and nuts. Fill muffin cups 2/3 full. Bake at 400 for 15-18 min. Cool 5 min before removing from pan to wire rack.
For glaze, melt chips and cream in microwave. Stir until smooth. Drizzle over muffins.

-----------------------------
Strawberry Sherbert:

4 qts strawberries
4 c sugar
2 2/3 c milk
2/3 c orange juice
1/8 tsp grd cinnamon

Mix strawberries and sugar. Let stand until juicy (1 1/2 hrs)
Mix well.Pour into refrigerator trays or loaf pans. Freeze about 3
hours. Stir 2 or 3 times.

Makes @ 1 gallon

---------------------------
Plum Crumble

4 c pitted plums, thinly sliced
1/3 c brown sugar, packed
1/2 c flour
1/2 c oatmeal
3/4 tsp cinnamon
1/4 tsp salt
1 egg, beaten
1/2 c melted butter

Mix sliced plums and brown sugar in the bottom of an 11x7 baking dish. Combine flour, oatmeal, cinnamon, and salt in a mixing bowl; add beaten egg and mix until crumbly. Sprinkle evenly over sliced fruit. Pour melted butter over crumbs. Bake at 375 for 40-45 minutes.

Hope you like one of them...

Answer 3

go to allrecipes.com! i'm at work and i use a lot of their recipes. it is a great recipe site. you can change the serving size and it will automatically adjust the ingredients measurements in the recipe.
use 4 or 5 star recipes!
some of the following are a few good ones (i'm not listing all that i tried) that i tried:
1. key lime pie
2. lemon ice box pie
3. apple pie
4. dump cake
5. devil's food cake
6. banana pudding
7. apple pie
8. pecan pie
9. cheesecake
10. apple cobbler

Answer 4

Chocolate Fondue is always a hit and nice and easy all you need is warm chocolate sauce (melt 10 oz semisweet chocolate, chopped into small pieces, 1/2-3/4 heavy cream, 1/2 teaspoon vanilla extract) and cut up fruit (berries, bananas, apples, oranges...), pretzels, marshmallows, cookies, almond pound cake or whatever you like dipped in chocolate. Always a crowd pleaser!

Nanimo Bars are Yummy and easy too.

Bottom Layer
1/2 c. unsalted butter
1/4 c. granulated sugar
5 tbsp. cocoa powder
1 egg, beaten
1 3/4 c. graham cracker crumbs
1 c. coconut flakes
1/2 c. finely chopped almonds

MIDDLE LAYER:

1/2 c. unsalted butter, room temp.
3 tbsp. whipping cream
2 tbsp. vanilla-custard powder
2 c. powdered sugar

TOP LAYER:

4 sq. (1 oz. each) semi-sweet chocolate
2 tbsp. unsalted butter

1. For bottom layer, melt butter, granulated sugar and cocoa powder together in the top of a double boiler over simmering water. Add the egg and stir constantly until thickened, about 2 to 3 minutes. Remove from heat. Stir in graham cracker crumbs, coconut and almonds. Press firmly into an ungreased 8x8 inch pan.
2. For middle layer, cream butter, cream, vanilla-custard powder and powdered sugar together. Beat until light. Spread over bottom layer.

3. For top layer, melt chocolate and butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill in refrigerator about 15 minutes, then cut into bars. These bars can be made 3 to 4 days ahead and kept covered and refrigerated. Makes about 25 small squares.

Note: Instant vanilla pudding mix can be substituted in the same amount for the vanilla-custard powder.

Just made them last week everyone asked for the recipe

Answer 5

This recipe is from my very own recipe website:

Brownie Sundaes

** Brownies **

1/2 cup softened butter
3/4 sugar
1 tsp vanilla extract
1/2 tsp baking powder
2 large eggs (at room temperature)
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder

** Fudge Sauce **

1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/2 cup half-and-half
1/4 cup light corn syrup
3 tbsp stick butter, cut up
2 tsp vanilla extract
1/8 tsp salt

** Toppings **

Vanilla Ice Cream
Whipped Cream
Maraschino Cherries


** For The Brownies **

Pre-heat oven to 350 degrees.

Line an 8-inch square baking pan with foil, letting foil extend above baking pan on 2 sides. Grease foil in pan.

Beat butter, sugar, vanilla and baking powder in a medium bowl with mixer on medium speed until mixture is fluffy.

Beat in eggs until blended.

Change to low speed and beat in flour and cocoa.

Spread the brownie mixture in the foil-lined pan. Bake 20 - 25 minutes or until wooden toothpick inserted in the middle comes out cleam. Cool in the pan on a wire rack.

** For Sauce **

Whisk cocoa and sugar in a saucepan to blend.

Stir in remaining ingredients.

Carefully bring to a boil, stirring often until smooth.

** To Serve **

Lift brownie from pan. Cut into 9 squares.

Place in dessert dishes, and top with ice cream, warm sauce, whipped cream, and a cherry.

(tried and tasty - right in my own kitchen!)

Answer 6

Chocolate Bliss Caramel Brownies
Prep Time: 20 min
Total Time: 55 min
Makes: 36 servings, 1 square each

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 cup chopped PLANTERS Pecans or Walnuts
25 KRAFT Caramels (1/2 of 14-oz. bag)
2 Tbsp. milk
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
PLACE chocolate squares and butter in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs. Add flour; mix well. Stir in pecans. Spread into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
MEANWHILE, place caramels and milk in microwaveable bowl. Microwave on HIGH 2-1/2 min., stirring after 1 min. Stir until caramels are completely melted and mixture is well blended. Gently spread over brownie in pan; sprinkle with chocolate chunks. Cool in pan on wire rack. Lift brownies from pan, using foil handles. Cut into 36 squares. Store in tightly covered container at room temperature.

SO GOOD!!!
:)

Answer 7

Good sauce to use for friut salad or just for dipping fruit in:
1 cup sour cream
1/2 cup powdered sugar
1 teaspoon almond extract.

Mix all ingredients together in a bowl.

Answer 8

Go to Culinary Chef at http://www.culinarychef.com for recipes.

Answer 9

Aloha cookie bars @ Kraftfoods.com
They have macadamia nuts, pineapple, coconut, white chocolate chips. YUM!

Answer 10

MILKY WAY TART
Recipe By:Maury Rubin of City Bakery
Bon App̩tit Magazine РSeptember 2006

Crust
3/4 cup plus 2 tablespoons all purpose flour

2 tablespoons plus 2 teaspoons unsweetened cocoa powder (preferably Dutch process)

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup plus 2 tablespoons powdered sugar

1 large egg yolk

Filling
3 1/2 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped

2 cups heavy whipping cream, divided

1/4 cup (1/2 stick) unsalted butter

1/2 cup plus 2 tablespoons sugar

3 tablespoons water

Unsweetened cocoa powder (for dusting)

Make crust:
Whisk flour and cocoa in medium bowl. Beat butter and powdered sugar in another medium bowl until well blended. Beat in yolk. Add flour mixture in 2 additions, beating just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 2 hours.

Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Refrigerate crusts 1 hour or freeze 30 minutes.

Preheat oven to 375̊F. Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans.

Do ahead: Can be made 1 day ahead. Cover; store at room temperature.

Make filling:
Place milk chocolate in medium bowl. Bring 1 1/2 cups cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.

Combine remaining 1/2 cup cream and butter in small saucepan and stir over medium heat until butter melts; remove from heat. Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately add hot cream-butter mixture (mixture will bubble vigorously). Remove from heat and stir until any caramel bits dissolve. Transfer caramel to small bowl and chill until slightly firm (semi-soft), stirring often, about 40 minutes.

Spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). Set aside.

Using electric mixer, beat chilled milk chocolate-cream mixture until peaks form; spoon atop caramel in crusts, dividing equally (about 1/2 cup for each crust) and spreading evenly. Chill at least 2 hours.

Do ahead: Can be made 8 hours ahead. Cover and keep refrigerated.

Remove tartlets from pans. Lightly sift cocoa powder over tartlets and serve.

Makes 6 servings.



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