Homemade desserts?!?

Question

Looking for some basic desserts that I can make from scratch, something besides cookies. Maybe pie? Any ideas or input will be helpful. Thanks!

Answer 1

HOMEMADE DANISH DESSERT

1 pkg. Kool-Aid unsweetened, any flavor
6 1/2 c. water
1 c. sugar

Heat to boiling point. Mix 1 cup water and 3/4 cup clear jell and thicken the hot liquid, stirring with wire whisk. Boil for 2 minutes. Take off heat and add 1 (3 ounce) Jello, same flavor as Kool-Aid. Fruit can be added when cool. Delicious, refreshing and smooth.

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COUNTRY APPLE DESSERT

1 pkg. Pillsbury Plus yellow cake mix
1/3 c. butter, softened
1 egg
20 oz. can apple fruit pie filling or homemade country pie filling (see recipe
below)
1/2 c. firm packed brown sugar
1/2 c. chopped walnuts
1 tsp. cinnamon
1 c. sour cream
1 egg
1 tsp. vanilla

Heat oven to 350 degrees. In a large bowl, mix cake mix, butter, and 1 egg together at low speed until crumbly. Press in an ungreased 9 x 13 inch pan. Spread with pie filling. Combine brown sugar, nuts, and cinnamon; sprinkle over the pie filling. In a small bowl, combine sour cream, 1 egg, and vanilla. Pour over sugar mixture. Bake for 40 to 50 minutes or until topping is golden. Serve warm or cool. Refrigerate any leftovers. 12 servings.
Country Pie Filling: To use fresh apples instead of pie filling, combine 1/4 cup brown sugar and 2 tablespoons cornstarch. Stir in 1 cup water and 1 tablespoon lemon juice. Add 4 cups peeled and thinly sliced apples. Heat to boiling and simmer 5 minutes.

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ELEGANT LADY FINGERS DESSERT

3 pkg. lady fingers
1 pt. whipping cream
3 tbsp. confectioners sugar
12 oz. cream cheese
1 c. sugar (I use 1/2 c.)
1 c. pineapple filling (for homemade, recipe follows)
1 tsp. vanilla
Chopped walnuts

Beat cream cheese with sugar. Whip cream. Slowly add confectioners sugar and vanilla. Put lady fingers around the sides and bottom of a 9 inch spring form pan. Mix the 2 creams together and add 1 cup pineapple filling. Pour 1/2 of this into the springform pan and then top with more lady fingers and the rest of the cream mixture. Top with chopped nuts. You may use blueberry filling but do not mix with creams. Put it only on the top.

HOMEMADE FILLING:

20 oz. can crushed pineapple in its own juice, drained (reserve liquid to equal 1 c.)
2 tbsp. cornstarch
1 tbsp. confectioners sugar

Put 1 cup pineapple liquid in sauce pan, add cornstarch and confectioners sugar; heat until thickened. Then add all the pineapple.

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PEANUT BUTTER DESSERT

1 batch of your homemade peanut butter cookie dough
1/2 c. chunky peanut butter
1 (10 oz.) pkg. regular marshmallows
1/3 c. salted peanuts
2 sqs. almond bark, melted

Press cookie dough on pizza pan. Bake at 350 degrees for 10 minutes. Remove from oven. Spread with peanut butter on hot surface. Cool. Cover with marshmallows. Bake in 400 degree oven until marshmallows are browned. Top with melted almond bark and peanuts.

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STRAWBERRY ANGEL FOOD DESSERT

1 Angel Food cake
1 (8 oz.) pkg. Philadelphia cream cheese
1 c. sugar
1/2 tsp. vanilla
3 c. Cool Whip
1 to 2 qts. fresh strawberries
1 pkg. strawberry glaze plus 2 tsp. sugar (or own homemade glaze)

Cream cream cheese, sugar and vanilla; fold into Cool Whip. Break cake into small pieces and fold into Cool Whip mixture. Put into a 9 x 13-inch dish. Mix strawberries and glaze, and pour over top.

Answer 2

1/2 cup butter 3 oz. unsweetened baking chocolate 1 oz. semi-sweet baking chocolate 1 1/4 cups sugar 1/2 cup pecans or walnuts, chopped 1 teaspoon vanilla 1/2 teaspoon dark rum 3 eggs 1 1/4 cups flour 1/4 teaspoon salt Grease bottom of an 8 inch square baking pan. Melt both chocolates with butter in a medium saucepan stirring over low heat until smooth (about 5 minutes). Remove from heat. Stir in sugar. Add eggs, one at a time, mixing well after each addition. Mix in flour, salt, vanilla, rum and nuts, stirring only until mixture is smooth and ingredients are combined. Once flour has been added, do not overmix to prevent toughening. Spread mixture into prepared pan. Bake for 25 to 35 minutes or until brownies begin to shrink from sides of pan. Allow to cool before cutting into squares. Note: if your brownies are dry or tend to be overbaked consistently, reduce the temperature of your oven by 25 degrees. Recipe can be doubled by baking twice the amount of all ingredients in a 13X9 inch pan. Bake for 35 to 40 minutes.

Answer 3

Here is an easy recipie...PARTY MINI - CHEESECAKES

16 oz. softened cream cheese
1 tbsp. lemon juice
3/4 c. sugar
2 eggs
1 tsp. vanilla

Beat all ingredients until fluffy.
In 2 dozen muffin pans, place cup-cake liners (silver ones are very festive). Drop a vanilla wafer into each lined pan, then fill 2/3 way full with cheesecake mixture.

Bake at 375 degrees for 15 minutes. Allow mini cakes to cool (will flatten, after puffing up during cooking), with cherry or blueberry canned pie filling.

I made and served these at a recent going away party and they were a big hit nobody even knew they were nilla wafer crusts. If you make this definately use the foil liners as the cheesecake is a little heavy for a regular liner. I used strawberry pie filling and cherry pie filling for toppings. I turned around and they were gone.

Answer 4

"Chocolate Crepes Cake"

Quick And Easy Desserts

Serves 6
Easy
20 minutes
45 minutes
1h20 minutes
Total Time : 2h05 minutes
Cheap

Ingredients :

For Crepes :

Wheat flour : 250g
Eggs : 4 pieces
Granulated sugar : 20g
Skimmed milk : 50cl
Butter : 40g
Salt : 1 pinch

For Filling :

Eggs : 1 piece
Egg yolks : 2 pieces
Granulated sugar : 20g
Butter : 100g
Good-quality dark chocolate : 150g
Nutella : 200g

For cake pan :

Butter : 30g

Instructions :

Making Crepes :


Achieve 16 crepes as follows:

Prepare a hazelnut butter, that is to say, cook the butter in a saucepan over high heat for 1 minute, they will become brown.

In a bowl, add the flour, salt, sugar and form a fountain. Break the eggs in the center and mix gently pouring the milk gradually. Add the hazelnut butter and mixture together until it smooth dough, then let it sit for about 1 hour.


In a hot crepe pan (the same diameter as the cake pan used to mounting
the cake), pour a ladle of batter into the pan


and cook for about 2 minutes on each side (by monitoring the color).
Then let them cool.

For Filling :

Melt the chocolate and butter in a double boiler. When they are still warm, add the sugar. Add Nutella and mix well, then add the egg and egg yolks and mix well again.

For the Chocolate Glaze :


Preheat oven to 180 °C (th. 6-7).

If necessary, cut the crepes the same size as the cake pan. butter the sides of the cake pan and put a circle of baking parchment paper on the bottom.

Start by putting down one crepe, and then cover it with chocolate mixture. Then put again another crepe and chocolate, and so on up the cake pan. Finish with a crepe.


Bake for 15 minutes, and then cool almost completely before unmolding on a platter.

Frost the chocolate cake
and decorate with the chips chocolate for example.



That's all if you want to make a Quick And Easy Desserts


Notes :

"if you want stands well your cake, make enough pancakes."

Answer 5

7-layer bars......
These are YUMMY!!!!
1/2 c. butter or margarine
1 c. graham cracker crumbs
6 oz. chocolate chips
6 oz. butterscotch chips
1 1/3 c. flaked coconut
1/2 c walnuts
1 can sweetened condensed milk
Melt butter in 13x9' pan. Sprinke crumbs evenly over butter. Layer with chocolate chips, butterscotch chips, coconut and walnuts. Pour milk over all. Bake @ 350' for 30 minutes. Cool. Cut into bars.

These are absolutely divine.
Easy Oreo Truffles
1 pkg -18oz Oreo chocolate sandwich cookies, divided
1pkg (8oz cream cheese, softened
2 pkg ( 8oz each) Baker's semi sweet baking
chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use (I use a blender or you can put them in a resealable plastic bag and use a rolling pin to crush them.)
Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into balls, about 1 inch in diameter. Dip balls in chocolate; place on wax paper- covered baking sheet.
Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about an hour.
Store covered in refrigerator. Makes approx 40-50 truffles
You will have some leftover cookie crumbs. I just put them in a freezer bag and put them in the freezer. We like to use the crumbs with ice cream.
For easy dipping, place truffle ball in melted chocolate to coat; Lift truffle from chocolate using two forks (this will allow extra chocolate to run off) before placing on wax paper
I also substituted mint Oreo. I had to tweak it a little bit because there are less oreos in the 18 oz pkg.

Answer 6

Fruit cocktail pie is my family's favorite, there are never leftovers. You need 1 graham cracker pie crust, 1 can of Eaglebrand condensed milk, 1 can of fruit cocktail and 3 tablespoons of lemon juice. Drain the fruit cocktail well, mix condensed milk and lemon juice in bowl until it is the consistency of pudding, add more lemon juice if needed. Add fruit cocktail and stir. Pour into pie crust and chill for about 30 minutes. It is so simple and delicious.

Answer 7

check out http://useinfo-dessert.blogspot.com/
It has recipes for quite a few tasty desserts that can be prepared easily from home ..

Answer 8

Hi !!!
Here you go...I have made all three of these pies and we loved them...ENJOY!!!

Caramel Pecan Pie

"Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream."

Original recipe yield:
1 - 9 inch pie

PREP TIME 30 Min
COOK TIME 50 Min
READY IN 1 Hr 20 Min

INGREDIENTS
1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

--------------AND...

Warm Apple Buttermilk Custard Pie

"Homey, sweet, custardy pie NOT like Grandma's."

Original recipe yield:
1 pie

INGREDIENTS
1 (9 inch) pie shell
1/4 cup butter
2 tart apples - peeled, cored and sliced
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
1 1/3 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
3/4 cup buttermilk
1/4 cup white sugar
1/4 cup packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons butter

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it.
Place in preheated oven and bake for 30 minutes.
To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter or margarine until mixture is crumbly.
Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.

Servings Per Recipe: 8

------------AND...

Mother's Day Pie

This is a crustless coconut custard pie.

Original recipe yield:
1 - 9 inch pie

INGREDIENTS
1 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
6 tablespoons butter, melted
1 teaspoon vanilla extract
3 eggs
1 (12 fluid ounce) can evaporated milk
1 cup shredded coconut

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Generously grease and flour a 9 inch pie plate.
In a medium bowl, mix together sugar, flour, and salt. Stir in melted butter or margarine and vanilla extract. Add eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by coconut. Pour mixture into pie plate.
Bake in preheated oven for 35 to 40 minutes. Chill before serving.

Answer 9

How about cream puffs? or peanut butter balls?