Who's got a great dessert recipe?

Question

Any favorites?

Answer 1

I do.

Answer 2

The Best Cocoa Brownies!!Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter, and all of the sugar is granulated sugar rather than the finely milled sugar used in chocolate. Use the best cocoa you know for these fabulous brownies.
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Special equipment: An 8-inch square baking pan




Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Answer 3

Spice Bars - easy and crowd pleasing!


1 ½Cups sugar
1 ½ Cups shortening
¼ Cup dark syrup
2 t. Cinnamon
¾ Cup pecans, finely chopped
¼ Cup honey
2 Eggs
2 t. Soda
2 t. Ginger
5 C.Flour

Mix the above ingredients. This will make a firm dough.. Form into 4 rolls about 1 ½ inches in diameter. Spray 2 cookie sheets (12 x 18) with cooking spray. Place 2 rolls, 3 inches apart, on each cookie sheet. Flatten rolls slightly with hand.

Bake at 375 degrees and watch carefully! Remove while puffy, soft, and light brown - about 25 minutes. If baked too long, the spice bars will be hard! Cool slightly. Frost with sugar icing (powdered sugar and milk).

Cut diagonally in 1” strips when completely cool.

Answer 4

It's delicious AND easy! (and inexpensive) What more could you want???

2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup margarine, melted
1/4 cup white sugar
1 teaspoon ground cinnamon

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Anytime there's a birthday at my office or a potluck, they request these! I prefer Pillsbury crescent rolls but I have used store brand cream cheese & nobody has noticed a difference. I tried store brand crescent rolls & they weren't as good.

Answer 5

one of my favorite dessert recipes is yogurt pie and its fast and easy: just take a store bought graham cracker crust; 2 cups of yogurt any flavor (strawberry is the best) and mix the yogurt with an 8 oz tub of whipped topping. Pour into the crust and put in the freezer until it frozen solid. Remove, slice and serve!!

another one is called dirty pudding...it has been ages since I fixed one of these desserts but you take a pack of oreo cookies and smash them into pieces. Take half the crushed cookies and line a 13 x 9 dish. Mix an 8 oz tub of whipped topping and an 8 oz cream cheese. Take a large box of instant vanilla pudding or two small boxes and fix according to directions for a pie consistancy. Mix pudding with the whipped topping and cream cheese. Top with remaining cookies and put in fridge and let it chill.

Answer 6

Easy or not?
Easy recipe......1 cup corn syrup
1 cup sugar
Melt over heat...until bubbly....Remove from heat
add 1 cup peanut butter....stir in well....Then add
add 3 cups cornflakes....Spread on buttered
waxpaper or foil....When you pour them out....
put a little butter on you hand and press them to
compact them ..... cool and cut into squares

Frozen coconut cake----Easy

Bake yellow cake mix according to directions in 2 round pans for layers. Let cool and cut each into 2 layers so you have 4.....you can use bread knife for this....but a piece of thread works great!!

Frosting (Mix while cake cools)

Mix 24 oz thawed frozen coconut, 16 oz sour cream, and 1 1/2 cup granulated sugar. Spread frosting between each layer and stack all four....Pour remaining frosting on top of cake.....Chill for 24 hours. (You do not frost the sides of this cake) As the cake chills all the frosting flavors blends...so even for those who do not like sour cream....they usually never know it is in there. The cake is really it's best when it had been refrigerated 48 to 72 hours...It is good for 1 to 2 weeks in frig.

Happy baking

Answer 7

I LOVE this stuff!

Chocolate Eclair Dessert
INGREDIENTS
2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting
DIRECTIONS
Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.

Answer 8

HEAVENLY HASH CAKE:
1 (12oz.) pkg. chocolate semi-sweet chocolate chips
4 eggs (separate)
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 pint whipping cream
1 cup pecans or walnuts, chopped (I use walnuts)
1 Angel Food Cake
Melt chocolate chips. In a small bowl, beat egg yolks and add to chocolate. Stir. Beat egg whites; gradually adding sugar until peaks form. Fold whites into chocolate mixture. Stir in nuts, vanilla and salt. Whip the cream and fold in last. Break cake into chunks and cover bottom of tube pan or deep bowl. Cover with a layer of chocolate mixture. Add another layer of cake pieces and cover with remaining chocolate mixture. Chill in refrigerator overnight.


The recipe below can be made with ANY flavor instant pudding:

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 9

blueberry grunt
1qt blueberries
half cup water
half cup sugar
one and a half cups flour
2 tsp bakingpowder
quarter tsp salt
1 tsp sugar
1tbsp butter
two thirds cup milk
heat bluberries water and half cup sugar until berrries soften then bring to boil. simmer 5 minutes
while simmering mix remaining ingredients to make a soft dough.drop dough by tbsp size on hot berries and cover tightly and cook 15 mins. serve hot. spoon berries over dumplings and top with whipped cream

Answer 10

One of my favorites:

Bake some fudgy brownies from any good box mix. While they are still warm, cut into squares and serve by placing a square in a bowl topped with cherry pie filling and vanilla or chocolate ice cream.

Answer 11

Mrs. Claus's minty milky way

3/4 cup milk
2 scoops vanilla ice cream
3 scoops chocolate ice cream
1 crused candy cane

Blend everything together. Serve cold.