whats your favorite dessert recipie and how do you make it???????????

Answer 1

I have two - Both really good and really rich. We only serve them on special occasions!! (Like birthdays, anniversaries, holidays, promotions, dinner guests, great report card, good hair day, etc. haha.)

BETTER THAN SEX CAKE

1 box chocolate cake, made according to instructions
1 small container Cool Whip
1 can sweetened condensed milk
1 jar Mrs. Richardson's Carmel Topping
5 Heath candy bars

Poke 24 holes in top of baked, cooled cake using wooden spoon handle.
Pour condensed milk evenly over top of cake.
Pour carmel sauce over top of cake.
Frost with Cool Whip
Crush Heath bars and sprinkle evenly over frosted cake.
Put in freezer for about an hour, or refrigerate until firm before serving.
Slip into a sugar coma!

CHEESECAKE FACTORY'S PLAIN CHEESECAKE!!

Crust (I like a really thick crust, so I double the amounts of these!)
1/4 cup finely chopped pecans
1/4 cup finely chopped almonds
1/4 cup finely chopped walnuts
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Cheesecake Batter: All above ingredients should be at room temperature before your begin.
Start by beating the cream cheese until light and fluffy.
Keep the mixer on a low setting throughout the beating and mixing process.
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg.
When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
Add the sour cream last and beat well.
Pour cream cheese into the spring pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
When time is up, prop open oven door and leave in oven for one hour.
After one hour, remove from oven.
Let cool enough before the cheesecake is put into the refrigerator for 24 hours.

Answer 2

Sophia Loren’s Tiramisu

Eggs, 3 separated
Sugar, 5 tablespoons
Mascarpone cheese, 6 ounces
Ladyfingers, 1 large package (approximately 36)
Orange liqueur, 1 cup
Espresso coffee, 1 cup
Bitter chocolate, 2 ounces, grated
Unsweetened cocoa powder, 1/2 cup, or 2 ounces grated bittersweet chocolate.

Combine egg yolks and sugar in a medium-sized bowl and beat well.

In a separate bowl, beat the egg whites to stiff peaks. In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture. Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish.

Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers. Cover the ladyfingers with the mascarpone mixture and the grated chocolate, and dust it with a little more than half the cocoa. Cover the filling with a second layer of ladyfingers and drizzle with the remaining liqueur and espresso.

Place the dish in the refrigerator for at least 12 hours (the Tiramisu can be made 24 hours in advance). Top with the remaining cocoa before serving. Buon appetito!

Answer 3

Chocolate Cabernet Lava Cakes



A Decadent Treat for Chocolate Lovers!
4 ounces semisweet chocolate
1/2 cup butter (plus more for buttering dishes)
1 Tablespoons Cabernet Sauvignon
1 Teaspoons vanilla
1 cups confectioners sugar
2 eggs
1 egg yolks
6 Tablespoons flour
1/4 teaspoon ground ginger
1/2 teaspoon saigon cinnamon


1. Butter 4 6oz. custard cups.
2. In a medium bowl combine the chocolate and the butter. Melt in microwave. 3. Blend in wine, vanilla, and sugar..
4. Whisk eggs and egg yolks and add to the chocolate mixture.
5. Stir in the flour, cinnamon, and ginger.
6. Butter the 4 custard dishes and spoon mixture into dishes.
7. Bake at 425 degrees for 15 minutes. The sides should be firm but centers soft.
8. Cool slightly for a few minutes.
9. Gentlely remove cakes from dishes. Set on serving plates. Sprinkle with powdered sugar and drizzle with thin lines of chocolate syrup.



This will make 4 servings.

Answer 4

my very own recipe

Million Dollar Pie
(servings for 8 people per pie)

Ingredients
1)2 Large Graham Cracker Crust
2)Fruit Cocktail
3)2 Bowls of Whipped Topping
4)Pineapple Tidbits
5)Crushed Pecans
6)2 Cans of Eagle Brand Milk

In a bowl mix all ingredients together 2-6 and stir with a spoon. Then spoon ingredients in graham cracker crust. Cover and refrigerate. Pie is done when cooled for about 2 hours. Ready to serve.

Answer 5

Old Fashioned Pineapple Upside Down Cake

Ingredients


3 cn (8.5 oz size) sliced pineapple in heavy syrup (12 slices)
1/4 c Butter
2/3 c Light brown sugar, packed
1/3 c Pecan or walnut halves
1 c Flour
3/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1/4 c Shortening
1/2 c Milk
1 Egg
1 c Heavy cream, chilled or pt Vanilla ice cream

Instructions

1. Preheat oven to 350F. Drain pineapple slices, reserving 2 T of the syrup.
2. In a heavy 10 inch skillet (preferably cast iron) melt the butter over medium heat. Add brown sugar, stirring until the sugar is melted. Remove from heat. Arrange 8 pineapple slices on the sugar mixture, overlapping the slices slightly around the edge of the pan. Put one slice in the center. Place the walnut or pecan halves in the center of each slice of pineapple. Arrange around the inside of the skillet edge the remaining pineapple, cut in halves. Put pecans/walnuts in the center.
3. In a medium bowl, mix the flour, sugar, baking powder and salt. Add the shortening and milk. Beat 2 minutes at high speed or until mixture is smooth. Add egg and reserved 2 T pineapple syrup. Beat two minutes more. Gently pour cake batter over the pineapple in the skillet and spread evenly. Be careful not to disarray the pineapple.
4. On a rack in the center of the oven, bake 40-45 minutes or until golden in color and surface of cake springs back to the touch. After the cake is done, let the skillet stand on a wire rack 5 minutes to cool slightly. With a small spatula, loosen cake from the edge of the skillet all around. Place the serving platter over the cake, and turn upside down (carefully). Shake gently.Lift off skillet.
Serve with fresh whipped cream or vanilla ice cream.

Answer 6

Apple Crisp is me and my family's favourite:
Apple Crisp
5 cups of apples
3/4 cup brown sugar
3/4 cup oats
1/2 cup flour
1/4 pound butter
1 tsp cinnamon
1/2 tsp salt
lemon to taste
1/3 cup water
1/4 tsp nutmeg


Preheat a conventional oven to 350° Fahrenheit / 180° Celsius. Thinly slice the apples and place them in a buttered pan, and sprinkle them with lemon for flavor and to prevent them from turning brown. Peeling the apples is traditional, but not required. Add 1/3 cup of water and cinnamon to taste.
Meanwhile, to make the topping combine the butter, sugar, oats, flour, cinnamon, salt, and nutmeg, and crumble the ingredients in a bowl with your fingers to create a uniform mixture. Cover the apples with the topping and bake for 30-45 minutes or until the apples are soft and the topping is crisped. Serve with ice cream or whipped cream. Loose oats can be sprinkled sparingly on the surface of the topping before baking for added texture.

Answer 7

Pineapple Coconut Pies
You use 1 8oz. can of pineapple crushed without the juice
2 or 3 cups of flaked coconut any kind
2 eggs
2 sticks of butter melted
2 cups of sugar
2 pie shells not cooked 1st

You stir the ingredients together and put in two pie shells divided up. Then you put into the preheated oven and cook for 30-45 mins. on 350 degrees. Remove when crusts are brown and let cool keep refridgerated.

Answer 8

This rum cake is great, and I have substituted all kinds of liquers (Kahlua, Irish Cream, etc.) for the rum. Just make sure if you sub in a sweetened liquer that you decrease the amount of sugar.

INGREDIENTS
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Answer 9

this dessert has become my favorite and it is soo easy to make. It is Yogurt Pies. All you do is take a graham cracker crust and the filling is made with any flavor of yogurt and cool whip. You take two regular sized containers of any flavor of yogurt and mix together with a small container of coolwhip. Pour into crust and spread filling evenly and freeze for several hours. Its very good and you can always change the flavor depending on your mood!

Answer 10

Trifle (because it's so easy, nothing to bake!)

In a glass trifle bowl (or any big, wide bowl) layer sliced pound cake (Sara Lee frozen works well), vanilla pudding, caramel sauce (ice cream topping works) and whipped cream (homemade is best but Cool Whip works in a pinch).

If you're so inclined, you can alter this any way you want: adding sliced fruit, exchanging browies or angel food cake for the pound cake, using chocolate sauce instead of caramel, adding cookie pieces or nuts, etc.