What can I bake the dessert for " best baked dessert " contest?

Question

I have only $20.00 (usa) left in my account and I can't figured out and what to for Harvest Festival this weekend? C'mom team , help me.

Oops. I added "baked". It post to be "Best Dessert Contest"

Answer 1

bonaffi pie.

Answer 2

PISTACHIO DREAM CAKE: (4 Layers)
1 1/2 cups flour
1 stick margarine, melted
1/2 cup walnuts, finely chopped
1 (8 oz.) cream cheese, softened
1 cup confectioners sugar
1 (8 oz.) Cool Whip, thawed
2 (4-oz.) packages Instant Pistachio Pudding
3 cups milk
In a small bowl; combine flour, margarine and walnuts. Spread evenly into a greased 9x13 baking pan. Bake at 350 degrees for 15 minutes and set aside to cool.
In a medium bowl; combine cream cheese, confectioners sugar and 5 Tablespoons of Cool Whip. Pour this mixture over the cooled crust layer and let set for 15 minutes.
In a large bowl, combine pistachio pudding and milk; stirring until thickened. Pour pudding mixture over cream cheese layer and chill for 15 minutes.
Top off the final layer with the remaining container of Cool Whip. Refrigerate. Serve.

Answer 3

BRANDY CHERRY COBBLER

cherries
brandy
cobbler top

Brandy Cherry Cobbler:

This is a family recipe. Even though other forms of this recipe can probably be found, I appreciate it not only for it’s excellent taste but also for the manner in which it was concocted. The concoction comes first.
My grandparents always told me they escaped the depression. They lived on a self-sufficient farm in South West Ohio. They grew everything and had live stock, too. None of their seven kids ever went hungry.

One aspect of this self-sufficiency was my grandfather’s love for alcoholic drinks. He made his own beer, wine and had a still out in the woods. The primary products from the still were sour mash bourbon and brandy. He hated moonshine (no character to it).

Unfortunately, the quality of these products were highly variable; some batches were good, others not so. For those batches which were not so good, he sought out processes to improve their palatability.

One of his favorite tricks was to fill a mason jar about half way with fruit and then top the whole thing off with his second rate bourbons or brandies. This was always done in mid summer when fresh fruit was in abundance.

These jars were opened during Christmas. My grandmother, being the frugal depression era lady that she was, would use the fruit left in the jars as fillings for tarts, pies and related baked goods.

When I was a child I sampled many of these. All were good!

The following is my adaption of one of the best of these recipes.

I start with seasonally available fresh tart cherries. I have also tried this with Queen Ann cherries. These are also very good, but I prefer the tart cherries.

I've also tried the dark sweet cherries, which are not so well suited to this recipe.

After the fruit is washed, stemmed and pitted, cut them in halves or quarters. Fill a 1 quart mason jar to the top with the fruit. Do not pack the fruit in, just fill it. Fill the entire jar to the brim with brandy.

Use the cheapest brandy available. Don’t insult the good stuff. A 50/50 mixture of brandy and bourbon may also be used and works well if you like the flavor of bourbon.

Close the jar tightly and let it sit in a cool dark place for at least a month. The sit time can be longer (even as long as a year). Any longer than that and the fruit in the final product has a tendency to soften. This is not really a bad thing as taste goes but may alter the presentation for a fancy dinner party. It will still provide a good fruit sauce for a dish of vanilla ice cream.



The Recipe:

Open one of your stored jars of cherries. Separate fruit from liquid. You should have about a cup of liquid. If more, don’t worry about it. If less, add water.
On the stove top, bring the liquid to a boil adding:


1 cup of sugar
2 tbsp corn starch
2 tbsp butter
1 tsp lemon juice
a pinch or two of mace and ground clove


On medium heat, continue to boil this mixture for about 2 minutes or so. Remove from heat and add separated cherries.
Pour into a glass 10 x 6 baking dish. Top with a cobbler topping. Many will work here - from Bisquick to oatmeal types.

The one I prefer:


1 cup flour white or 75/25 mixture of white/whole wheat
1 tbsp sugar
2 tsp baking powder
1/4 tsp. salt
1/4 cup oil (peanut or corn)
1/3 cup milk


Bake this for 30 minutes at 350°F. Let cool.
Serve with a scope of ice cream or topped with whipped cream.

This basic recipe can be twisted and turned in several ways. Peaches and apricots are good. So are grapes, but they need to be seeded before putting them in the jar.

Answer 4

How about "Baked Alaska" ? Fairly easy. Make a bundt cake, let cool. Let vanilla ice cream get soft enough to be able to spread with a knife and cover cold cake with a 1 inch layer. Put in freezer to freeze ice cream. make merangue (egg whites beaten until stiff, sugar and cream of tartar). Spread that over ice cream with a nice design. Then take a butane torch and brown the peaks of the merangue. wah lah "BAKED ALASKA".

Answer 5

peach crisp can also use apples..1 stick of butter, 1 cup of flour, 1 cup of sugar, cream all together....in a pie pan place cut fruit to cover bottom..cover with creamed mix bake at 350 for half an hour or intil top is a lite brown

Answer 6

tollhouse bars! made some the other day they are fantastic! just buy some choc chips and the recipe is right on the back

Answer 7

sticky buns. they are the best. doesnt take alot of money and if you make them right, they are the bomb.

Answer 8

Cupcakes With Chocolate Orange Frosting

Ready In: 2-5 hrs

Ingredients:

***PASTRY CREAM***
1/2 cup Sugar, divided
1/4 cup Cornstarch
4 Egg yolks
2 cups Milk, divided
1/2 teaspoon Vanilla
***CUPCAKES***
5 ounces Unsweetened chocolate, chopped
1 cup Brown sugar, firmly packed
1 cup Milk, divided
4 Egg yolks, divided
1/2 cup butter, softened
1 cup Sugar
2 cups Flour
1 teaspoon Salt
1 teaspoon Baking soda
1/4 cup Whipping cream
1 teaspoon Vanilla
3 Egg whites
***GANACHE***
6 ounces Semisweet chocolate, chopped
3/4 cup Whipping cream
CHOCOLATE ORANGE FROSTING***
1 cup Powdered sugar
1 Tbs cocoa powder
1 tablespoon Milk
1Tsps vanilla extract
2 tsps orange extract

Directions:
To make pastry cream, mix 1/4 cup sugar and cornstarch in a bowl until smooth. Add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk.

Combine remaining 1.1/2 cups milk and 1/4 cup sugar in a saucepan and bring to a boil. Pour hot mixture into a bowl, whisking constantly. Pour back into pan.

Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Stir in vanilla and transfer to a bowl. Cover with buttered parchment paper touching top and chill a minimum of 2 hours or as long as 2 days.

To make cupcakes, butter and flour a 12-cup and a 6-cup muffin tin.

Melt chocolate in the top of a double boiler or in a bowl over simmering water. In another bowl, combine brown sugar, 1/2 cup milk and 2 egg yolks. Whisk until combined. Add to melted chocolate and stir constantly (while cooking over simmering water) until mixture is shiny and thick, about 3 minutes. Set aside to cool.

In a clean bowl, cream butter and sugar until light. Add remaining 2 egg yolks, 1 at a time, beating well after each addition. In another bowl, mix together, flour, salt and baking soda.

Combine 1/4 cup whipping cream, vanilla and remaining 1/2 cup milk in a small bowl and reserve.

Pour cooled chocolate mixture into creamed butter and sugar. Whisk until smooth. Add combined dry ingredients and cream mixture in three stages, alternating liquid and dry ingredients, and ending up with liquid. Beat egg whites until soft peaks form. Gently fold, all at once, into batter. Spoon batter into muffin cups, about 2/3 full.

Bake in a preheated 325^F oven for 20-25 minutes, until a toothpick inserted in center comes out clean. Set aside to cool, in pan on rack, about 10 minutes. Invert and set aside on a sheet pan lined with parchment or wax paper to cool, about an hour.

To prepare ganache, place chocolate in a medium bowl. In a small saucepan bring 3/4 cup whipping cream to a boil. Pour into chocolate and stir until chocolate is completely melted. Let cool until mixture is less than body temperature.

To make chocolate Orange frosting, mix powdered sugar, milk , cocoa powder and the extracts in a small bowl until smooth.

Using the tip of a small paring knife, cut a small cone from bottom of each cupcake. Reserve cones. Scoop out about 2 teaspoons cake from center of each cupcake ( A grapefruit spoon works well for this step) Fill a pastry bag fitted with a plain tip with pastry cream. Pipe cream into cupcakes, then replace reserved cones. Place bottom-side down on the lined sheet pan and chill.

When ganache is room temperature, dip cupcakes in to coat tops. Chill for a few minutes to firm chocolate. Fill a plain-tipped pastry bag with frosting and decorate with a squiggle across each top, trying for 7 loops on each cupcake. Store in refrigerator until serving time.