Any recipes for desserts??? like cookies, bread, cake?

Answer 1

Chocolate Chip Cookie Ice Cream Cake
INGREDIENTS
1 (18 ounce) package small chocolate chip cookies
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries
DIRECTIONS
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Answer 2

Snickerdoodle cookies

INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Answer 3

STRAWBERRY DESSERT BREAD

1 1/2 c. flour
1/2 tsp. soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 c. sugar
1 pkg. frozen strawberries, thawed
2 eggs, well beaten
2/3 c. oil
2/3 c. chopped pecans

Sift dry ingredients together into large bowl. Mix remaining ingredients and pour into dry. Stir just enough to dampen all ingredients. Pour into a well greased loaf pan. Bake at 350 degrees for 1 hour.

Answer 4

RASPBERRY TRIFLE

1 4.4-ounce package custard dessert mix (such as Jello- brand)
3/4 cup raspberry preserves
2 10-ounce packages frozen raspberries in syrup, thawed, drained,
1/4 cup syrup reserved
1 16-ounce frozen pound cake, thawed, crust trimmed, cut into
1/2-inch-thick slices
3/4 cup cream Sherry
1 1/4 cups chilled whipping cream

Prepare custard mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes.
Mix preserves and 1/4 cup reserved raspberry syrup in small bowl. Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep with layer of cake, trimming to fit. Brush 1/4 cup Sherry over. Spread 1/4 cup preserve mixture over. Reserve 12 raspberries. Sprinkle 1/3 cup raspberries over preserves, then pour 1 cup custard over. Repeat layering 2 more times. Cover; chill 2 hours.

Beat cream in large bowl until stiff peaks form. Spoon cream onto trifle. Garnish with raspberries.

Answer 5

This will knock your socks off!!!

Amaretto Tiramisu

8 ounces cream cheese; at room temp.
1/3 cup sugar
5 tablespoons Amaretto liqueur
1/2 teaspoon vanilla
3 cups whipped topping
24 ladyfingers
3/4 cup strong coffee
1/4 cup unsweetened cocoa powder

Directions:
Beat together cream cheese and sugar in a medium size bowl until light and creamy, 3-4 minutes. Beat in Amaretto and vanilla. Fold whipped topping into cream cheese mixture. Arrange half of the ladyfingers in dish just large enough to hold them in one layer, such as a 9x9" casserole dish. Sprinkle with half the coffee. Top with half the cream cheese mixture, spreading smooth. Sprinkle with half the cocoa. Arrange the remaining ladyfingers over cocoa. Sprinkle with remaining coffee. Top with remaining cream cheese mixture, smoothing the top. Sprinkle with remaining cocoa. Cover and refrigerate at least 4 hours, or preferably overnight.

Answer 6

Almond Chocolate Bars
1 (8-ounce) package cream cheese, softened
3/4 cup butter or margarine, softened
3/4 cup sugar
1-1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1 (6-ounce) package semisweet chocolate chips
1/2 cup sliced almonds, toasted

Pre-heat oven to 375 F. Combine cream cheese and butter in mixing bowl, beat well. Gradually add sugar and vanilla, beating until light and fluffy. Combine flour and baking powder, add to batter, beating well. Spread mixture evenly in an ungreased 9 x 13-inch baking pan. Bake for 15 minutes. Sprinkle chips immediately over baked layer. Let stand 5 minutes, or until chocolate melts. Spread chocolate evenly, to the edge of pan. Sprinkle with almonds. Cool and cut into bars.

No-Bake Chocolate Peanut Butter Bars
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter, crunchy or smooth
1-1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

In a medium mixing bowl, stir together butter or margarine, graham cracker crumbs, powdered sugar and 1 cup peanut butter until well blended. Press into the bottom of an ungreased 9 x 13″ baking pan.In the top of a double boiler over hot (not boiling) water, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread on top of the mixture in the baking pan.Refrigerate for about 1 hour before cutting into bars.

Tunnel of Fudge Bundt Cake
1 3/4 cup sugar
1 3/4 cup butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts (nuts must be used in this recipe)

GLAZE:
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 teaspoons milk, more if needed

Directions:

In large bowl combine sugar and butter; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add powdered sugar, blend well. By hand gradually stir in flour and remaining ingredients until well blended.

Spoon batter into greased and floured 10-inch bundt pan or 12-cup bundt pan; spread evenly. Bake at 350 degrees F for 58-62 minutes. (Because of the fudge you will not be able to do the traditional test to see if the cake is done.). Cool the cake upright in pan for 60 minutes, then turn out onto serving plate and let it cool completely. Then in small bowl combine glaze ingredients. Spoon over top of cake

These are just a few of my favorites, for more recipes check out http://www.giftwrapandmore.com

Answer 7

Look for a good recipe for Ooey Gooey Butter cake with chocolate chips. Everytime I take it anywhere, people LOVE it.

Answer 8

Dessert
4 servings 30 min 10 min prep

6 ounces self rising flour, sifted
2 medium eggs
1/4 lb unsalted butter, softened
1/4 lb dark brown sugar
For The Sauce
2 ounces unsalted butter, softened
1 ounce dark brown sugar
2 tablespoons heavy whipping cream
creme fraiche, to serve

Heat oven to 350°F.
Grease 4 6-ounce pudding basins or ramekins and line the bases with baking parchment paper.
Beat the flour, eggs, butter and sugar until smooth.
Spoon the mixture into basins and bake for 20 minutes until risen and springy to the touch.
---To Make The Sauce---.
Heat the butter, sugar and cream until the sugar dissolves.
Boil for 1 minute until thick.
Turn out the puddings onto serving plates.
Drizzle with sauce and serve with crème fraiche.

Dessert
8-12 servings 30 min 10 min prep

36-38 large white marshmallows
1/2 cup milk
1 cup whipping cream, whipped
1 (20 ounce) can fruit cocktail
1 box graham wafers, crushed
1/4 cup butter, softened (to start)

Slowly heat milk on low heat.
DO NOT BOIL.
Add marshmellow and melt.
Cool.
Combine whipping cream and fruit cocktail.
Fold into cooled marshmellow mixture.
Combine graham wafer crumbs and butter.
Mix thoroughly adding more butter if needed.
Press firmly into an 8" by 12" pan reserving some to sprinkle on top of dessert.
Top with cocktail mixture.
Sprinkle reserved graham wafer mixture over top.
Refrigerate at least 3 hours.
Cut into squares and serve.

Dessert
Could not be easier, and people seem to universally like it, despite themselves.
8-10 servings 20 min 10 min prep

Crust
1 cup flour
1/2 cup butter or margarine
1/2 cup powdered sugar
First layer
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 cup Cool Whip
1/2 teaspoon vanilla
Second layer
2 (3 1/2 ounce) packages instant pudding mix or instant vegetarian pudding mix
3 cups milk
Third layer
Cool Whip
Alternatives
pistachio pudding mix, garnish with chopped nuts or coconut
butterscotch pudding, garnish with crushed almond roca, heath bar or slivered almonds
chocolate pudding, garnish with small chocolate chips, crushed peppermint candies or coconut
lemon pudding mix, garnish with lemon rind
coconut pudding mix, garnish with coconut or miniature chocolate chips

For the crust: Mix crust ingredients well.
Press into a 9 x 13 inch baking pan.
Bake at 350 for 10 minutes.
For the first layer: Mix first layer ingredients well.
Spread over crust.
Second layer: Mix and spread over first layer.
Spread third layer (Cool Whip) over pudding layer and garnish.

Twinkie Dessert
8 servings 10 min 10 min prep

9 Hostess Twinkies
1 package instant vanilla pudding
3-4 bananas
1 can crushed pineapple
1 carton Cool Whip
3 cups milk

Cut twinkies in half lengthwise.
arrange in a 9x13 inch pan.
Mix pudding with milk and pour over twinkies.
Slice bananas lengthwise & place over pudding.
Drain Pineapple & place over bananas.
Cover with (Thawed) cool whip.
Sprinkle chopped pecans over topping.
Enjoy!

Dessert Lasagna
12 servings 1 day 30 min prep

1 (4 ounce) package prepared vanilla pudding
4 cups whipped cream
1 (8 ounce) can pie filling, your choice. cherry is good
1 (1 kg) box unsalted saltine crackers

Spread a thin layer of whipped cream on the bottom of a 8 by 10 pan.
Place soup crackers on top evenly, covering as much as possible.
Next spread vanilla pudding on the crackers.
Repeat step 2.
Spread whipped cream on crackers.
Repeat steps 2 thru 6 until you have no pudding or whipped cream left. End with a layer of crackers ontop.
Spread pie filling on top.
Cover and place in fridge for about 24 hours so that the whole thing becomes soft. Enjoy!

Italian Dessert
1 tube cake 1¾ hours 15 min prep

1 1/3 cups vegetable oil
3 cups zucchini, "about 3, shredded and unpeeled
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3 eggs
2/3 cup sugar
1 teaspoon salt
1 1/2 cups walnuts, halved and chopped, approximately 1/2 pound
1 cup golden raisins
1 cup whipping cream, whipped (garnish)

Preheat oven to 350 degrees and generously butter a 10 x 4 1/4 inch tube pan. In a large bowl beat eggs well, stir in sugar and blend in oil. Beat 1 minute, add zucchini, mix well.
In medium mixing bowl, sift together flour, baking soda, baking powder, cinnamon and salt. Fold this into zucchini mixture, stir in nuts and raisins. Turn batter into well buttered tube pan.
Bake 1 hour or until toothpick inserted near center comes out clean. Let cool about 20 minutes. Invert cake onto dessert platter and serve with whipped cream.

Answer 9

Here are some of my favorite cookie, muffin and cake recipes of all time! I tried to include a range of different tastes because I don't know what you like...but I can assure you that they are all amazing!!

*Oatmeal Raisin Spice Cookies
INGREDIENTS
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

*World's Best Banana Cake with Cream Cheese Frosting
3/4 cup butter
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed ripe bananas
Frosting
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups icing sugar
1 teaspoon vanilla
chopped walnuts (optional)

Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in centre comes out clean.
Remove from oven and place directly into the freezer for 45 minutes.
This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 tsp vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.

*Apple pie muffins
Topping
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup unsalted butter, melted
1 teaspoon cinnamon
Muffins
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 egg
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups diced peeled firm tart apples (such as granny smith)

Topping: In a small bowl toss together sugar, flour, butter,and cinnamon until crumbly.
Set aside.
Muffins: In a large bowl whisk together brown sugar, oil,egg, and vanilla until smooth.
In a separate bowl, sift together flour,soda, and salt.
Stir oil mixture into flour mixture alternately with buttermilk.
Fold in apple, mixing just until combined.
Spoon into greased muffin cups filling 3/4 full.
sprinkle topping over evenly.
Bake at 350F for 25 to 30 mins or until golden brown and tops spring back.

*Peanut Butter Chocolate Chunk Cookies
1/2 cup unsalted butter
3/4 cup chunky peanut butter
1/2 cup sugar
1/2 cup dark brown sugar, firmly packed
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces bittersweet chocolate chips or bittersweet semisweet chocolate chunks

Cream the butter and peanut butter together until fully incorporated.
Add the sugars and cream on medium speed.
Add the egg and vanilla and mix until completely incorporated.
Add the flour, mix until no white remains, then add the chocolate and mix on low just until everything comes together.
Drop by teaspoonfuls onto parchment-lined baking sheets.
Bake at 350° for 9 minutes or until golden brown

*The Perfect Drop Sugar Cookie
2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon vanilla
1 large egg
2 tablespoons milk
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter or margarine
1/2 cup Crisco

Preheat oven to 350°F.
Sift dry ingredients together.
Cream margarine, shortening and sugar until light and fluffy.
Add egg and vanilla.
Beat in dry ingredients until smooth.
Blend in milk.
Drop by tablespoon about 3 inches apart onto a greased cookie sheet.
Bake 10-12 minutes or until lightly browned