Whats your favortie desert....?

Question

Im looking for some yummy desert recipies, whats your fav. desert and if you dont mind, please share the recipe. Thanks. YUM YUM!!!

Answer 1

I LOVE STRAWBERRY SHORT CAKE!! yum, yum. My mom makes it, but she has the recipe. Let me go get it...

Ahhh hear it is. Hope you love it as much as I do lol

STRAWBERRY SHORT CAKE

1 qt. fresh strawberries
1 c. sugar
2 c. flour
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. shortening
1 c. milk
butter
Light cream or whipping cream

Slice strawberries. Sprinkle with 1 cup sugar; let stand 1 hour. Heat oven to 450 degrees. Grease round 8 inch layer pan. Measure flour 2 tablespoons sugar, baking powder and salt into a bowl. Cut in shortening until mixture looks like meal. Stir in milk just until blended. Pat into pan.
Bake 10-15 minutes or until golden brown. Split short cake while still warm. Spread with butter; fill and top with berries. Serve warm with cream.


well peace out and eat some for me too, aight.

Answer 2

Flan! Everyone loves flan!
1 can evaporated milk
1 can condensed milk
5 whole eggs
½ cup of sugar
1 tsp vanilla
pinch of salt

1 cup sugar (for the caramel)

Flan - Blend all ingredients until completely mixed. Pour the flan mixture thru a metal strainer right into the caramelized pan.

Set the mold in a broiling pan (baño de María). Cook in a 350º oven for one hour. At 30 minutes check to see if it's getting too brown on top - if so cover loosely with foil.

Test the flan to see if it's done by inserting a knife in the center. If the flan is still soft, let it cook longer until a knife inserted again comes out clean. Remove from the oven carefully and let it sit on the counter until it cools. Then cover with foil and refrigerate for at least 3 hours.

To serve lay a plate on top of the mold then carefully flip it over and slide the mold off.

Stove Top Caramel - Melt 1cup sugar in a non-stick pan, over low heat. Keep your eye on it. If it burns you will have to start over. It just needs to melt that's all. Using a non stick pan will cause the caramel to just slip off the pan when pouring - easy to clean later.

Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides. Your have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.

Answer 3

have a really fast good recipe called Dump Cake cause that is all you do. no mixing just dump it all in.

Dump Cake
1 large can ( 16~18 oz) crushed pineapple (juice included)
1 can ( 16~18oz) cherry pie filling
1 box yellow cake mix dry
1 stick butter (not margarine)
1 cup chopped pecans (optional)

layer each in a 9x13 glass pan and dot with chunks of real butter. (1 stick cut up)
Sprinkle with the chopped pecans and
Bake at 350 for about 30 min and you are all set.
great on top of ice cream also.

Answer 4

I have a recipe for a easy cherry cheese dessert,
Mix 1 stick melted butter with 1/4 cup sugar and 4 cups graham cracker crumbs press in bottom of bake dish.
Mix 1 bar cream cheese softened 1/4 cup sugar and 1 large tub of COOL WHIP spread on crumbs.
Top with cherry pie filling.Cheap, Fast&Easy, Looks Fancy.
You can use blueberry or strawberry pie filling

Answer 5

apple pie is my fav
1/4 cup apple juice
1/2 cup brown sugar
4 tbsp light butter (stick or tub) at room temperature
4 Gala or Granny Smith apples, peeled, cored and sliced
2 tbsp cornstarch
2 refrigerated ready-made piecrusts
1 tsp cinnamon



Preheat oven to 350°F. Combine apple juice, sugar, and butter in a bowl. Add apples and cornstarch. Place one piecrust in a 9" pie pan and fill with mixture. Slice the second piecrust into eight 1/2-inch-thick strips and drape over filled pie shell in a crisscross pattern; pinch edges to fasten to bottom crust. Bake 55 minutes or until golden brown. Sprinkle top with cinnamon.

Answer 6

creampuffs

CREAM PUFF PASTRY

1/2 c. butter
1 c. boiling water
1 c. pre-sifted flour
1/4 tsp. salt
4 eggs

Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center.
Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used.

Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream.


CREAM PUFF FILLING:

1/3 c. sugar
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 tbsp. cornstarch
2 egg yolks, slightly beaten

Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.

Answer 7

Punch bowl cake, easy to make and feeds alot of people. I make it at christmas and Thanksgiving.

Yellow cake mix
vanilla pudding mix
cool whip
can of cherry pie filling
pecans
shredded coconut
Bake your cake. While it is baking mix your pudding and let settle in fridge. When cake is done make sure you cool it well.
cut your cake in half and add make layers.
crumble half the cake in a punch bowl or tupperware bowl.
then add all your pudding on top
then add the other side of the cake crumpled into pieces.
then add your cherry mix
then add your cool whip
then add coconut shavings
then add pecans.
It should be layered out, and you chill for 30 mins. Serve by dipping it out with a large spoon.

Answer 8

puckin pie

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

Pecan and Gingersnap Layer: (optional)

1/4 cup (25 grams) pecans, toasted and ground

1/4 cup (25 grams) crushed gingersnap cookies

Pumpkin Filling:

3 large eggs

2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin

1/2 cup (120 ml) heavy whipping cream

1/2 cup (110 grams) light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

Maple Whipped Cream:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons pure maple syrup

Answer 9

Lemon Tart

Answer 10

Hot Fudge Sundae Cake with some coconut pudding underneath it.