Nedd an Impressive Dessert Recipie?

Question

i am in a cooking class and for a project we are supposed to make a desert and bring it in. Im looking for a hard recipie so i can get a good grade.

Answer 1

Butterscotch Pecan Dessert

INGREDIENTS
1/2 cup cold butter or margarine
1 cup all-purpose flour
3/4 cup chopped pecans, divided
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) carton frozen whipped topping, thawed, divided
3 1/2 cups milk
2 (3.4 ounce) packages instant butterscotch or vanilla pudding mix

DIRECTIONS
In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 20 minutes or until lightly browned. Cool.
In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

Answer 2

The most impressive dessert you could make would probably be a chocolate souffle, but you can't make that in advance.

How about Red Velvet Cake?

Ingredients
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons best-quality cocoa
1 1/2 ounces red food coloring
1 teaspoon salt
2 1/2 cups all purpose flour
1 teaspoon pure vanilla extract
1 cup buttermilk
1 teaspoon baking soda mixed with 1 tablespoon white vinegar [use a large bowl and be careful as the mixture will foam]

Method
Preheat oven to 350° .
Cream shortening; add sugar gradually. Add eggs, one at a time; beat well. Make a paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Pour baking soda/vinegar mixture over batter. Stir until thoroughly mixed. Bake in three 8-inch pans or two 9-inch pans for 30 minutes or until a cake tester inserted into the middle of the cakes comes out clean.

Cool on cooling racks for 10 minutes before inverting on to plates or cardboard rounds. Cool completely before frosting. Frost with your favorite white [vanilla or cream cheese] frosting.

Answer 3

This recipe isn't all that hard but it will make for a beautiful presentation.

Strawberry Tiramisu Trifle
INGREDIENTS
1 quart fresh strawberries
1 1/4 cups cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
4 tablespoons strong brewed coffee, room temperature, divided
2 cups whipped topping
1 (3 ounce) package ladyfingers, split
6 (1 ounce) squares bittersweet chocolate, grated
DIRECTIONS
Set aside three strawberries for garnish; slice the remaining strawberries. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight.

Answer 4

This is pretty impressive.
Baba au Rhum

1/2 cup milk
4 teaspoons active dry yeast (1/2-ounce)
2 cups bread flour
3 large eggs
2 teaspoons sugar
Pinch salt
1 teaspoon orange zest
1 teaspoon lemon zest
1 unsalted stick, melted but not hot
Rum Soaking Syrup, recipe follows
1/4 cup dark rum
Sweetened Whipped Cream, accompaniment
Fresh berries, accompaniment

In a small saucepan, scald the milk over medium heat. Remove from the heat and cool to lukewarm (110 degrees F).
In the bowl of an electric mixer, combine the milk, yeast and 1/2 cup of the flour and let sit until foamy. Stir to form a sponge and let rise until doubled, about 20 minutes.

Beating with the paddle attachments, add the eggs 1 at a time, followed by the remaining 1 1/2 cups of bread flour, the sugar, salt, and zests. When a soft dough forms, slowly beat in the butter to make a smooth dough. Let rest for 20 minutes.

Preheat the oven to 375 degrees F. Butter and flour a large baba mold or 9-inch bundt cake pan.

Place the dough in the prepared pan, cover with plastic wrap, and let rise in a warm, draft-free place until it has nearly reached the top of the mold, about 40 minutes.

Place on a sheet pan and bake on the middle rack of the oven for 30 minutes, or until the top of the baba is golden brown and the sides have begun to pull away from the pan slightly.

Remove from the oven and cool on a wire rack for 10 minutes. Set the wire rack over a sheet pan. Using a toothpick or skewer, poke holes all over the top. Pour the warm syrup over the warm cake and let sit until the liquid is absorbed, about 5 minutes.

Turn the baba out onto the wire rack and let drain over the sheet pan for 30 minutes. Slowly drizzle the rum over the top in 2 additions.

Transfer to a cake platter or stand. Serve with the whipped cream and fruit.


Rum Soaking Syrup:
3 3/4 cups water
2 1/2 cups granulated sugar
4 teaspoons lemon zest
2 tablespoons orange zest
1 vanilla bean, split in 1/2 lengthwise and seeds scraped
10 tablespoons dark rum

In a medium saucepan, combine all of the ingredients except the rum. Bring to a boil and stir to dissolve the sugar. Remove from the heat and let stand for 30 minutes. Add the rum.
Strain through a fine mesh strainer and discard the solids. Cover to keep warm for soaking the baba.

Yield: 4 cups
Sweetened Whipped Cream:
2 cups heavy (whipping) cream
2 tablespoons confectioners' sugar
1 teaspoon dark rum

In a large bowl, beat the cream with an electric mixer at medium speed until frothy. Add the sugar and rum and beat until the cream holds soft peaks, being careful not to over beat.
Cover with plastic and refrigerate for up to 1 hour before serving.

Answer 5

Check out the link below.
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

Answer 6

Had this before. It rules.