What's your favorite dessert recipe?

Question

I am looking for something different that what i usually make (pudding, chocolate mousse, etc)

Answer 1

Lime Cheesecake

1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
1 teaspoon finely grated lime peel
1/4 cup unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 tablespoon finely grated lime peel
1/4 cup lime juice
1 teaspoon vanilla extract
2 cups sour cream
3 tablespoons granulated sugar
Preheat oven to 350°F (175°C).
Combine graham cracker crumbs, the first additions of sugar and lime peel and the melted butter; stir until well mixed. Press the crumb mixture evenly over the bottom and up the sides of a 9-inch springform pan. Bake for 5 to 6 minutes. Set aside to cool. Turn oven temperature up to 375°F (190°C).
In a bowl, beat cream cheese until light and fluffy; gradually add second addition of sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in remaining lime peel, lime juice and vanilla. Pour the mixture over the crust. Bake for 45 minutes or until the center is just barely set. (A small area in the center may still appear a bit moist, but it will cook a little longer even after you remove it from the oven.) Set aside to cool. Turn oven temperature up to 500°F (250°C).
Combine sour cream and remaining sugar in a mixing bowl; stir well and spread evenly over the cheesecake. Bake for 5 minutes to set top layer; remove from oven and turn oven off. Cool to room temperature on a wire rack, then refrigerate for at least 8 hours before serving.
Makes 12 servings.

Cherry Pie Sorbet

1 (21-ounce) can cherry pie filling and topping
3/4 cup frozen cherry juice blend concentrate, defrosted, undiluted
2 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon almond extract (optional)

Toppings:
Mini semisweet chocolate chips
Toasted slivered almonds
Put cherry pie filling, cherry juice blend concentrate, lemon juice, lemon peel and almond extract in the container of an electric blender or food processor. Cover and process 15 to 20 seconds, or until smooth.
Pour mixture into a 9 x 9 x 2-inch pan or other shallow container. Cover with aluminum foil and freeze overnight. (Mixture becomes slushy, but never freezes firm.)
Stir cherry mixture with a fork before serving. Scoop into serving bowls and garnish with toppings. Store remaining cherry sorbet in freezer.
Makes 6 servings; about 3 cups.

Kiwifruit Frozen Yogurt

2 California kiwifruit, peeled and coarsely chopped
1 tablespoon honey
1 pint frozen low-fat or nonfat vanilla yogurt, softened
1 to 2 drops of green food coloring (optional)
1 (10-ounce) package frozen red raspberries in syrup, thawed
2 tablespoons triple sec or other orange liqueur
2 teaspoons cornstarch
3 California kiwifruit, ends trimmed and sliced lengthwise
Fresh mint leaves
Fresh or frozen whole raspberries (optional)
In food processor or blender, puree chopped kiwifruit; stir in honey. Place in freezer and freeze until slushy (about 45 minutes).
In stainless steel bowl, quickly combine softened yogurt, kiwifruit mixture and food coloring; refreeze in bowl.
With small ice cream scoop (about 2 tablespoons) form 12 balls and place on wax paper-lines tray; refreeze.
Meanwhile, to make sauce, in food processor or blender puree thawed raspberries. Over saucepan, strain berries, through a fine sieve, pressing with back of spoon. Discard seeds. Stir in orange liqueur and cornstarch. Bring to boil, stirring constantly until slightly thickened. Cool; cover and chill.
To assemble; spoon about 2 tablespoons sauce on each of 6 dessert plates or shallow bowls. Arrange kiwifruit slices and frozen yogurt balls on sauce. Garnish with mint and whole raspberries.
Make 6 servings

Quick Brownie Sundae

1 (18-ounce) package NESTLÉ® TOLL HOUSE® Brownie Bar Dough
1 quart vanilla ice cream
1 cup whipped cream
1/2 cup Chocolate Flavor NESTLÉ NESQUIK® Syrup
6 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
6 maraschino cherries
Prepare brownies according to package directions. Cool for 20 minutes inpan on wire rack. Cut into 12 pieces.
Place 2 brownies in each sundae dish. Top with ice cream, whipped cream, Nesquik, morsels and cherries.
Makes 6 servings.

California Walnut-Glazed Maple Pots de Crème

6 large egg yolks
1/3 cup pure maple syrup
1 cup milk
1 cup whipping cream
1/2 vanilla bean, sliced lengthwise
1/2 cup California Walnuts, chopped
1/2 cup granulated sugar
3 tablespoons water
In medium bowl, whisk yolks and maple syrup until blended; set aside.
In small saucepan, bring milk and cream to simmer. Using tip of knife, scrape seeds from vanilla bean into milk. Gradually whisk milk mixture into yolks; using sieve, strain. Pour mixture into six 4 ounce ramekins or custard cups. Set ramekins into roasting pan; fill pan with boiling water halfway up sides of ramekins. Cover pan with foil. Bake in 325°F oven 40 to 60 minutes or until set (center should still quiver when gently shaken). Remove ramekins from pan and let cool. Refrigerate 2 hours or up to 1 day.
Just before serving, sprinkle walnuts on top of each ramekin; set aside. In medium saucepan over medium heat, heat sugar and water, without stirring, until clear syrup forms. Increase heat to high and bring syrup to vigorous boil. Cover and boil 2 minutes. Uncover and continue cooking until syrup becomes dark amber. Immediately spoon over walnuts, tilting ramekins to cover evenly. Refrigerate 30 minutes or up to 6 hours.
Makes 6 servings.

Answer 2

This is an Indian dessert called Malai Kulfi (kulfi is like ice-cream) Ingredients 1 can condensed milk 1 can evaporated milk 1 pt (16 oz) table creme 1 tsp. almond 1tsp.pistachio 1 tbsp cashewnuts 2 tbsp raisins 1/2 tsp. cardamom powder 1/8 tsp. saffron 1 can mango puree or 1 bottle of rose syrup Method:: 1. Mix all the ingredients (except saffron) in a blender for 2 minutes. 2. Soak saffron in 1 tsp milk for 5 minutes and then add to the mixture 2. Pour the mixture in to a tray. 3. Freeze it for 6 to 8 hour. 4. Scoop the frozen kulfi from the tray and serve with either ripe mango puree or rose syrup (both can be got in an Indian grocery store or persian grocery store).

Answer 3

One of my favorite is 7 Up Pound Cake. Though simple as it is, I love it. The recipe is on this site if you want to try one.

Answer 4

Fresh strawberry pie. I got the recipe off www.recipezaar.com.

Answer 5

Recipe
going to the icecream shop and buyin an ice cream




That's my recipe
:)

Answer 6

How bout a good 'ol fashioned fudge sundae. Nothing like gooey hot fudge, peanuts, cherries, and whipped cream. Yum.

Answer 7

Take cap off of whipcream can. Tilt head back. Press plastic nozzle and enjoy. Sorry, just being silly.

Answer 8

tost some bread in a toster, leve it to cool and then lay a leaf of doap on it

Answer 9

chocolate covered strawberries is my favorite


http://www.cdkitchen.com/