Can you give me your favorite dessert recipe?

Answer 1

Molten Chocolate Cake

Ingredients:
8 ounces plus 6 tablespoons butter
10 ounces bittersweet chocolate
6 yolks
6 eggs
3 cups powdered sugar
1 cup flour

Melt the chocolate and butter together. Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately. Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature. Turn out of tins immediately onto the plate.

Answer 2

You need a slow cooker to make this recipe.

Applescotch Crisp
Makes 6 servings

4 cups cooking apples, peeled and sliced
2/3 cup brown sugar
1/2 cup flour
1/2 cup quick-cooking oats
3 1/2-oz. package cook-n-serve butterscotch pudding mix
1 tsp. ground cinnamon
1/2 cup cold butter or margarine

1. Place apples in slow cooker.
2. Combine remaining ingredients. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.
3. Cover. Cook on low 5-6 hours.
4. Serve with vanilla ice cream.

Variation: For a less-sweet dish, use only 1/4 cup brown sugar.

Answer 3

Sweet Potato Casserole

INGREDIENTS
4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
Bake for 25 minutes in the preheated oven, or until golden brown.

Answer 4

1.Cream Cheese Pound Cake Recipe


INGREDIENTS:
1 cup butter, room temperature
1/2 cup shortening
3 cups granulated sugar
1 package (8 ounces) cream cheese, room temperature
3 cups all-purpose flour, sifted before measuring
6 eggs
1 tablespoon vanilla extract


PREPARATION:
In a large mixing bowl, cream butter and shortening. With electric hand-held mixer on medium speed, gradually beat in the sugar. Beat in cream cheese. Add flour, alternating with the eggs, beginning and ending with flour.Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for about 1 hour and 15 minutes, until a wooden pick comes out clean when inserted in the center. Let cool in pan for 10 minutes, then remove to a rack to cool completely.


2. Cookies and Cream Peach Cobbler


INGREDIENTS:
3/4 cup sugar
3 tablespoons plus 1 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1/3 cup peach or apricot preserves
1/2 teaspoon almond extract
10 large ripe peaches, about 3 pounds, peeled and sliced
1/3 (20 oz pkg) package refrigerated sliceable sugar cookie dough
1 tablespoon all-purpose flour, divided
1 1/2 tablespoon sugar
1/4 tsp ground cinnamon
vanilla ice cream or whipped topping


PREPARATION:
Combine first sugar, cornstarch, and cinnamon in a large saucepan; stir well. Stir in peach or apricot preserves and almond extract. Add sliced peaches, stirring gently to coat.
Cook over medium heat, stirring frequently, until mixture is thick and bubbly.Spoon peach mixture into a lightly greased 11x7x1 1/2-inch baking dish.
Place about 1/3 of the cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll to a 10x17-inch rectangle. Remove top sheet of plastic wrap; sprinkle dough with 1 1/2 teaspoons of the flour; gently rub flour into dough. Repeat procedure on other side of dough. Leave dough in pan and freeze for 15 minutes.

Cut 6 (10 x 1/2-inch) strips of dough. Cut 8 (6 x 1/2-inch) strips of dough. Arrange strips in lattice design over peach mixture in dish. Combine the 1 1/2 tablespoons sugar with 1/4 teaspoon cinnamon. Sprinkle over cookie dough.

Bake at 350° for 30 to 35 minutes, or until golden brown. Cool cobbler for 15 minutes on a wire rack. Spoon the peach cobbler into individual serving bowls, and top with ice cream or whipped topping.
Serves 8.

Answer 5

Grandma's Lemon Meringue Pie
This is the pie for all the true lovers of Lemon Meringue Pie.
1-1/4 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups water
3 eggs, separated
zest from 1 medium lemon
1/3 cup fresh lemon juice (juice from 1-1/2 medium lemons)
1 tablespoon butter
1 baked, cooled 9-inch pie crust
Preheat oven to 350°F.

Combine the sugar, flour, salt and water in a heavy saucepan. Stir constantly over medium-high heat until mixture boils. Boil, stirring constantly and vigorously, for 1 minute. (A long-handled spoon to stir with really helps here to get you back from the heat.) Remove from heat.

Slightly beat the egg yolks in a bowl with a fork. Mix about one-third of the boiled mixture with the egg yolks; then pour the egg yolk mixture back into the pan with the boiled ingredients, and cook for 1 more minute, stirring constantly and, again, vigorously. Remove from heat, and add the butter.

Add the lemon zest and lemon juice. Stir to mix thoroughly.

Pour into cooled, baked 9-inch pie crust and top with meringue (recipes follow), sealing meringue to edge of pastry. Bake in a 350°F oven 12 to 15 minutes or until nicely browned.



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Meringue

3 egg whites, at room temperature
6 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla.

Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned.

Be sure to seal the meringue to the pastry edge when spreading it on your pie. To minimize "weeping", spread the meringue on the pie filling while the filling is hot. Also, remember that meringue pies cut better with a wet knife blade.



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Standard Pie Pastry

For a single-crust pie:

1-1/4 cups all-purpose flour
1/2 teaspoon salt
2-1/2 tablespoons ice water
1/2 cup Crisco or other good shortening
For a double-crust pie, simply double the above ingredients.

Preheat oven to 425°F.

Place the shortening in a bowl. Over it, pour 1 cup of the flour (reserving 1/4 cup flour) and the salt. With your pastry blender (some old timers use a fork), cut the flour and salt into the shortening until mixed.

Mix the 1/4 cup of reserved flour with the 2-1/2 tablespoons (estimate, or, if you must be exact, a half tablespoon equals 1-1/2 teaspoons) in a small cup to make a smooth paste. Pour the paste over the pastry mixture and continue cutting in with the pastry blender until incorporated. Remember, the less you work the dough, the lighter and flakier the pastry.

Form pastry into a ball, flatten and roll between sheets of waxed paper to a thickness of about 1/8 inch and 1 inch wider than pie pan. Peel off top piece of waxed paper (tear off in pieces, if you like), invert pie pan on dough surface, turn over, center dough on pie pan, and peel off second sheet of waxed paper. (If any little tears in the dough result, just pinch it back together.) Trim dough to a 1-inch overhang, then turn under to make an edge. You can put a fancy crimp in the edge, if you wish.

For a pre-baked pie shell, prick bottom and sides of pastry with a fork to avoid bubbles, and bake in a 425°F oven for 10 to 12 minutes until the crust is nicely browned.

Answer 6

well its not really a dessert. its popcorn with marshmellows. you make it the same way as if your gonna make rice crispsies treats but instead of rice crispies use popcorn. plain popcorn not microwave popcorn.

Answer 7

STRAWBERRIES BRIOND.........
Fresh Strawberries quartered, marinade in simple Syrup and Grand Marnier, chilled and top with a Sour-Cream Sorbet

Answer 8

Ingredients.... One hot, sexy man, Reddi Whip, sometimes ice cubes if its really hot

This recipe works for dessert, dinner, breakfast, even lunch

Enjoy!!!

Answer 9

THIS IS EASY AND TATSY
BAKE I BOX OF CHOCOLATE CAKE IN BUNDT PAN AS DIRECTED ON BOX. ANY BRAND
WHEN CAKE IS FINISHED TOP WITH MELTED CARAMEL
MELT ONE CUP OF CARAMEL SQUARES ( APPROX. 15-20 SQUARES ) WITH 2 TBSP MILK IN MICROWAVE TILL COMPLETELY MELTED AND DRIZZLE AS MUCH AS YOU WANT TOP. LAST BUT NOT LEAST SPRINKLE THE WHOLE CAKE WITH YOUR CHOICE OF WALNUTS OR PECANS. EVERYONE WILL LOVE IT
NOTE: IF YOU ADD 1/2 PACKAGE OF INSTANT CHOCOLATE PUDDING TO CAKE BATTER CAKE WILL COME OUT MOIST TRY IT AND ENJOY...... YOUR PAL AL

Answer 10

start with goldfish
baked and not fried goldfish
the wholesome snack that smiles back until you bite their heads off
you know theyre made with real cheese even though they look like fishies
the snack that smiles back GOLDFISH.
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and enjoy.