will you give me your favorite dessert recipe?

Answer 1

This is my favorite low fat fall dessert recipe.

Caramel Apple Cake


Ingredients

1 1/2 c. Reduced Fat Bisquick
1/2 c. sugar
1/2 c. skim milk (I do use another 1/4c to make batter more cake like)
2 c. sliced, peeled apples (about 2 medium)
1 T. lemon juice
2/3 c. packed brown sugar
3/4 t. cinnamon
1 c. boiling water

Instructions

Preheat oven to 350. Stir together Bisquick, sugar, and milk, until blended. Pour into ungreased 9X9 square pan (I used a 7X12 oblong pan). Top with apples, sprinkle with lemon juice. Stir together brown sugar and cinnamon. Sprinkle over apples. Pour boiling water over apples. Bake 50-60 minutes.

Answer 2

Strawberry Almond Tart





1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
1 egg, beaten to blend
3/4 cup whipping cream
1/4 cup powdered sugar
2 teaspoons almond extract
1/3 cup ground amaretto cookies
1 pint fresh strawberries


Preheat the oven to 400 degrees F.
Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them if necessary to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
Using an electric mixer, beat the cream until soft peaks. With the mixer still running, gradually add the sugar and continue to beat until stiff peaks. Add the extract and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the cookies. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
NOTE: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries or raspberries make a good substitute for the strawberries, and sliced peaches or nectarines are delicious as well.

Answer 3

Jojo's Cream Cheese Poundcake

We like this cake recipe. It is easy and makes a huge cake:

You want the butter, eggs and cream cheese to be room temperature. Set oven at 350 degrees. Grease and flour a tube cake pan or a bundt pan.

3 stick of butter room temperature - whip with mixer
add 3 cups regular sugar and cream butter with sugar
add one 8 oz package of Cream cheese softened - continue to whip

Add 6 eggs, one at a time - very important to whip between eggs.

set aside

Sift 3 1/4 cups all purpose flour with 2 teaspoons baking powder and a pinch of salt.

Start mixing the butter/sugar/cream cheese/eggs mixture and add the sifted ingredients slowly. At the end add 1 teaspoon of vanilla and you can fold in a 1 1/2 cups chopped pecans, if you wish. The batter will be thick. Put into the cake pan and bake at 350 for about 1 hour and 20 minutes. If you oven is set too high and the cake browns too early put a sheet of foil over the top and turn the heat down to 325. Insert a straw to see if the cake is done. You may have to cook a little longer. Serve plain or with ice cream or fruit. This is the most moist delicious cake I have ever made and you will get raves. If you want chocolate cake add about 3./4 cup of sifted good grade cocoa. You can also use walnuts or no nuts. My husband loves this cake so much; he eats it for breakfast. I have to make it once a week for him.

Answer 4

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 a glaze. Pour glaze over the crumble. Best served at room temperature. Top with ice cream if desired.

Enjoy!!

Answer 5

Chocolate Strawberry Shortcake ...... yummmmmmmm

INGREDIENTS
2 cups all-purpose flour
1/3 cup white sugar
1/4 cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup milk
2 pints strawberries, sliced
1/4 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons chocolate syrup
DIRECTIONS
Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping

Answer 6

Enjoy

Baked Devils Float
1 Cup sugar
2 cups water
Combine and boil for 5 minutes. Place in an 8x8 baking dish.
Combine:
2 Tbsp. butter
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
3 Tbsp. cocoa
1/2 tsp. salt
1/2 cup sugar
1/2 cup milk
1/2 cup nuts (if desired)

Combine all ingredients and drop by spoonsful into sugar and water in baking dish. Bake at 350 for about 25 minutes.

Serve hot with ice cream or cooled with whipped cream.

Answer 7

This is one of mine:

Irish Cream Bundt Cake

8 servings 1¼ hours 15 min prep

1 cup chopped pecans
1 (18 1/2 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup irish cream
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup irish cream

Preheat oven to 325 degrees F (165 degrees C).
Grease and flour a 10 inch Bundt pan.
Sprinkle chopped nuts evenly over botttom of pan.
In a large bowl, combine cake mix and pudding mix.
Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
Beat for 5 minutes at high speed.
Pour batter over nuts in pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
Cool for 10 minutes in the pan, then invert onto the serving dish.
Prick top and sides of cake.
Spoon glaze over top and brush onto sides of cake.
Allow to absorb glaze repeat until all glaze is used up.

To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
Bring to a boil and continue boiling for 5 minutes, stirring constantly.
Remove from heat and stir in 1/4 cup Irish cream.

Answer 8

its called tunnel of fudge cake cuz it makes its own filling

INGREDIENTS:
1 1/2 cups butter, 3 sticks
6 eggs
1 1/2 cups granulated sugar
1 package 2-layer size Double Dutch Fudge Buttercream Frosting mix
2 cups all-purpose flour
2 cups chopped pecans
PREPARATION:
Preheat oven to 350°. Cream butter in large bowl on high speed. Add eggs, one at a time, beating well. Add sugar gradually, beating at high speed of electric mixer until light and fluffy. Gradually beat in flour. With a wooden spoon, stir in frosting mix and pecans until well blended. Pour batter in well-greased and floured bundt cake pan. Bake for 60 to 65 minutes. Cool 2 hours before removing from pan. Cake will have a moist center with a tunnel of fudge frosting running through it.

Answer 9

Cheesecake Brownies

1 pkg. (19.5 oz.) brownie mix
1/2 cup applesauce
3 egg whites, divided
1/4 cup water
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/2 cup sugar
1/4 cup flour



PREHEAT oven to 350°F. Mix brownie mix, applesauce, 2 of the egg whites and water. Pour into 13x9-inch baking pan sprayed with cooking spray.
MIX Neufchatel cheese, sugar, flour and remaining egg white until well blended. Spoon over brownie batter. Cut through batter with knife several times for marble effect.
BAKE 28 to 30 min. or until wooden toothpick inserted in center comes out with fudgy crumbs attached. Cool in pan on wire rack.

Answer 10

"Cherry Cream Cheese Pie"

1 graham cracker redi-crust
1 (8 oz.) pkg. cream cheese; softened
1 (15 oz.) can Eagle Brand sweetened condensed milk
1/3 cup fresh or bottled lemon juice
1 tsp. vanilla extract
1 (16 oz.) can cherry pie filling

Whip cream cheese until fluffy. Gradually add Eagle Brand while beating until well blended. Add lemon juice and vanilla; blend well. Pour into crust; chill 3 hours. Spread desired amount of pie filling over pie and serve. Refrigerate leftovers.