What is a good recipe for a dessert contest?

Question

ITs for my mom... she wants to win the contest.. but dont want a hard recipe lol.... if you have an easy contest winning recipe then let me know! Thanks

Answer 1

this is good...

Snowball Cake

3 envelopes Lucky Whip (2 for inside cake, one for top) (or 6 cups cool whip)
1 (20oz) (2 ½ cups) can crushed pineapple
Juice of one lemon
1 cup sugar
1 cup boiling water
1 large angel food cake
2 TBSP. unflavored gelatin
4 TBSP. cold water
1 bag shredded coconut (optional)
maraschino cherries (optional)

Soften gelatin in cold water. Add boiling water and stir until dissolved. Add sugar, lemon juice and pineapple including juice. Chill until partially firm.

Whip 2 of the envelopes of Lucky Whip (or use 4 cups cool whip) according to the directions on the package. Fold into gelatin mixture.

Line a 13” X 9” X 2” cake pan with wax paper. Cut or break cake into small pieces. Place alternate layers of cake and gelatin mixture in pan until all is used. Chill overnight.

Next morning, prepare the last envelope of Lucky Whip (or use 2 cups cool whip) and spread over the top of cake. Sprinkle with coconut and garnish with marashino cherries. Refrigerate until served..

***Option- you can also divide the coconut in half and color half of it green and half of it red for Christmas and sprinkle it on the cake that way. With the red and/or green marachino cherries garnish or with sugar silver balls (sprinkles)

***Note- 1 med fresh coconut yields enough coconut for 2 cakes.
Elyon Kosher unflavored gelatin 2 box/2cakes
Rich’s frozen non diary whipped topping 32 oz (add one tsp vanilla per cup of topping) yields 1 can for insides of 2 cakes (ie 32oz= 4 cups=> 8 cups whipped + 2 ½ TBSP vanilla (ie. 2 TBSP and 1 ½ tsp. vanilla)
Large Cool Whip 16 oz is enough for one cake .
How many cups are in a tub of COOL WHIP Whipped Topping?
Size of Tub Yield
8 oz. 3 cups
12 ounce 4 1/2 cups
16 ounce 6 1/2 cups for REGULAR, 6 3/4 cups for LITE*
* COOL WHIP FREE Whipped Topping and COOL WHIP Extra Creamy Whipped Topping are not available in a 16 oz. size.

Answer 2

If it's good, whatever you do is a winner :-)

BANANAS FLAMBE :
butter
bananas
dark rum
sugar (a little)

Cut the bananas in 2, in their lenghts.
In a pan, put butter and the bananas.
Sprinkle them with a little sugar. Cook both sides, but careful, they need to stay firm.
Pour some dark rum on top and light the fire.
Turn them while burning, and tada, a delicious dessert. Very rich, but yummy

You can do the same withe apples


CHOCOLATE MOUSSE
3 eggs
100 grams of milk or dark chocolate
a touch of sugar (optional)

Put the chocolate in a small recipient. In a pot, put a little water, then the recipient and melt on medium heat.
The result must be very smooth and unctuous.
Let it cool of a little, then add the yokes only, but keep the whites that you'll beat with a mixer until they're firm.
Add sugar (optional).
Add those whites to the chocolate and put in fridge for at least 3 hours before eating it.

This mousse is very light and not to sweet

Answer 3

Try this Gooey Toffee Butter cake. Very good and very easy.

Gooey Toffee Butter Cake

1 box yellow cake mix
1 egg
1 stick butter, melted
1 8oz pkg cream cheese, room temperature
2 eggs
1 tsp vanilla
1 16oz box powdered sugar, sifted
1 stick butter, melted
1 cup toffee bits

Preheat oven to 450F. Lightly grease a 9X13 inch pan. Combine the cake mix, 1 egg and the first stick of melted butter; mix well. Press into the bottom of the pan and set aside. With a mixer, beat the cream cheese until smooth. Beat in the 2 eggs and the vanilla. Add the sugar and beat well. Reduce speed and add the 2nd stick of melted butter. Fold in the toffee bits. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. You'll want to keep the center slightly gooey. Cool completely and cut into squares.

Answer 4

Jenny's Christmas Pie:

1 can Eagle Brand Milk
1/4 cup fresh lemon juice
1 container heavy whipping cream
1 Tsp vanilla
1 Tsp almond extract
1 graham cracker crust
1 can Cherry or Raspberry Pie Filling

Blend lemon juice with Eagle Brand Milk and stir to thicken. Whip cream and add vanilla and almond extracts while beating. Cream should hold firm peaks. Fold cream into milk mixture and pour into crust. Spoon pie filling over the top and refrigerate several hours. This pie is light, delicious, and looks pretty too!

Answer 5

Ingredients
1 (16-ounce) package pound cake mix
3 eggs, divided
2 tablespoons butter or margarine, melted
4 teaspoons pumpkin pie spice, divided
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 (15-ounce) can pumpkin (about 2 cups)
1/2 teaspoon salt
1 cup chopped nuts

Instructions
Preheat oven to 350°F. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND®, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well.
Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill. Cut into bars. Store leftovers covered in refrigerator.



I made this for Thanksgiving last year instead of pumpkin pie. It was soooo tasty!!!

Answer 6

This is hard to answer because what are the contest rules?
Will you bake at home and take it for judging, or will you need to make it on-the-spot. Also, will it sit for a few hours unrefrigerated waiting for judging, like at county fairs?

-Fudge
-Apple Strudel using phyllo dough sheets at Walmart
-Fresh fruit cobbler, with seasonal fruit, and a bisquick dough topping
-Apple crisp- with a crispy oatmeal topping
-Homemade caramels (sugar-butter-cream)
-Chocolate "suicide" cake-packaged cake mix but with excessive chocolate frosting, chopped candy bars, and choclate syrup soaked into cake layers...

Answer 7

GULAB JAMUN substances: a million cup Carnation Milk Powder a million/2 cup all objective flour a million/2 tsp baking soda 2 tablespoons butter -melted finished milk in basic terms sufficient to make the dough For the Sugar Syrup 2 cups Sugar a million cup water Oil for frying the thanks to make gulab jamun: * Make the dough by technique of combining the milk powder, Bisquick, butter. upload in basic terms sufficient finished milk to make a medium-complicated dough. Divide the dough into 18-20 parts. Make balls by technique of gently rolling each and each component between your fingers right into a comfortable ball. position the balls on a plate. cover with a damp yet dry kitchen towel. * warmth the oil on severe and then decrease the nice and cozy temperature to medium. Slip contained in the balls into the nice and cozy oil from the area of the pan, one by technique of one. they're going to sink to the bottom of the pan, yet do no longer attempt to flow them. rather, gently shake the pan to keep the balls from browning on only one area. After about 5 minutes, the balls will upward thrust to the floor. The Gulab Jamuns could upward thrust slowly to the proper if the temperature is most suitable. Now they should be gently and consistently agitated to make certain even browning on all aspects. * If the temperature of the oil is too severe then the gulab jamuns will have a tendency to break. So modify the temperature to make certain that the gulab jamuns do no longer smash or practice dinner too straight away. * The balls should be fried very slowly less than medium temperatures. this may make certain finished cooking from interior or maybe browning. Sugar Syrup * The syrup should be made in the previous and kept warmth. To make the nice and cozy sugar syrup upload blend both cups of sugar to at least a million cup of water. upload 4-5 cardamom pods, slightly overwhelmed and some strands of "Kesar". blend with a spoon and then warmth at medium warmth for 5-10 minutes until eventually sugar is all dissolved in water. do no longer overheat, which will caramelize the sugar. * move this warm syrup right into a serving dish. keep warmth on range. upload the fried gulab jamuns immediately into the nice and cozy temperature syrup. leave gulab jamun balls in sugar syrup in one day for perfect consequences. they're oftentimes served warmth or at room temperature.

Answer 8

there are rules on what you can enter and how unique and difficult it has to be. i would make a cake or a pie, make it unique but not so unique that its unusual. take a pie and add a twist. like cranberry apple pie.

2 1/2 cups all-purpose flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons cold butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water

Filling
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples like Golden Delicious, Mutsu, granny smith
6-12 oz of cranberries ( fresh or frozen-thawed )
2/3 cup sugar, plus more for sprinkling on the pie
1/4 cup unsalted butter
1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
1 large egg, lightly beaten

Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.

Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.

Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apples and cranberries with the lemon juice. Add the sugar and toss to combine evenly.
Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.

Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.

Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.

Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.

Cook's Note: You may freeze the uncooked pie, but don't brush it with egg or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes.

Answer 9

tiramisu

realllllllllly good and easy