Favorite desert?

Question

Going to a party and need to bring a desert? Recipes are totally welcome!

House warming party... at night... age is mid to late twenties casual sophisticated fun group.

Answer 1

i like this and it is easy breezy: 1-2-3- cobbler: 1. box of yellow cake mix dry, 2. 1 stick of margarine or butter melted with a dash of cinnamon added, 3. 3 cans of any type pie filling u like... directions:

pour all 3 cans of pie filling in a 9 by 13 inch pie pan and spread evenly, sprinkle top with dry yellow cake mix, and make sure to break up the clumps and cover evenly all the pie filling. drizzle cake mix with butter and cinnaomon and bake in oven for 40-45 minutes till golden and bubbly. serve warm or cold...

Answer 2

What sort of party?? If its a dinner party and deep fresh apple pie and good quality vanilla ice cream goes down well. If its a more relaxed party some small cakes. Not the sort you get at a kids party but some luxury chocolate mini cakes and add some baileys or raspberry liquor to the mix or icing and passion fruit mini cakes are always popular. Get some nice decorations to go on top. Make them look like the cup cakes you get from really expensive bakerys

Answer 3

Bread and Butter Pudding!
My Mum's recipe for Bread and Butter Pudding is simple but tasty. Hope you like it!
(serves 5-6 helpings)
Ingredients
6 thin slices of bread and butter
2oz of sultanas
3 eggs
1 1/2 oz of sugar
1 1/2 pts of milk
Method
Grease 2pt pie dish.
Cut the bread and butter into triangles and put them neatly in the dish.
Sprinkle the fruit over.
Beat the eggs with the sugar, add the milk and pour over the bread.
It should only half fill the dish. Leave to soak for 30 mins. Bake on moderate oven 350F or gas mark 4 for an hour until the custard has set.

Answer 4

Strawberry Cheesecake or a

Iced lemon curd layer cake

For the cake:
1 lemon, zest only, grated
1 tbsp lemon juice
175g/6oz self-raising flour, sifted
1 level tsp baking powder
175g/6oz butter, at room temperature
175g/6oz caster sugar
3 eggs
For the lemon curd:
1 large juicy lemon, grated zest and juice only
75g/3oz caster sugar
2 eggs
50g/2oz unsalted butter
For the icing:
1 large lemon, zest only
50g/2oz sifted icing sugar
2-3 tsp lemon juice

You will also need to grease two 18cm/7in sandwich tins 4cm/1½in deep, lined with baking parchment, also greased.

Method
Preheat the oven to 170C/325F/Gas 3.

Measure all the cake ingredients into a mixing bowl and beat - ideally with an electric hand whisk - until you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.

While the cakes are cooking, make the lemon curd, place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened - about 20 minutes. You don't have to stay with it - just come back from time to time to give it a stir.

When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold - and not before - carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.

Make the icing: Begin by removing the zest from the lemon - it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a
knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving.

Answer 5

I have so many favorite's it's not even fair to be asked but here are my top two.

Katies's Cheesecake
1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 can Carnation milk, well chilled
Graham crackers, crushed

Dissolve Jell-O in boiling water. Cool until slightly thickened.

Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.

In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.

Line bottom of 9 x 13-pan with crushed Graham crackers.

Spread filling over and top with more crushed Graham crackers. Chill GREAT SUMMER DESSERT.


Hot Fudge Pudding Cake
1 ¼ C. sugar, divided
1 C. flour
7 T. cocoa powder, divided
2 t. baking powder
¼ t. salt
½ C. milk
1/3 c.butter, melted
1 ½ t. vanilla
½ C. brown sugar packed
1 ¼ C. boiling water

Heat oven to 350. In a bowl stir together ¾ cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla and beat until smooth. Pour batter unto greased 9 inch square baking pan.

Stir together remaining ½ cup granulated sugar, brown sugar and remaining 4 tablespoons of cocoa and sprinkle the mixture evenly over the batter. Pour hot water over the top and DO NOT STIR.

Bake for 35-45 minutes or until the center is almost set. Let stand for 15 minutes and then spoon into dishes while spooning sauce from the bottom of the pan over the top. Serve warm with ice cream or fresh whipped cream. This cake makes it own fudge sauce.
GREAT FATTENING,COMFORT CHOCOLATE DESSERT.

Answer 6

a fresh cream strawberry trifle

ingredients
1 large tin of mixed fruit cocktail
1 pkt of strawberry jelly
1 pot of double cream
1 pkt of chocolate flake (holds 2 flake sticks)
4 tablespoonsful of custard
1pkt of sponge fingers
1 pint of milk
method
drain the juice from the fruit cocktail
put sponge fingers at the bottom of the glass bowl
get 1/2 of hot boiling water for the jelly dissolve the jelly when it is cool add the tin that had the juice in then pour over the sponge fingers then add the mixed fruit wait until the jelly is set with the fruit and sponge fingers then mix up the custard by getting milk on the boil in a milk pan then add the custard powder until thick a pint of milk until thick pour over the jelly when the custard is warm ,get a mixing bowl whisk up ur double cream add this to the custard spread all over then add your flake break up the flake and sprinkle it all over pop it in the fridge until you are ready to go. serves 2 people if you want extra helpings double the quanity

Answer 7

apple pie, or this time of year summer pudding, line a basin with bread, bring some apples up to boil, then simmer for couple of minutes, near to end add some strawberrys, black currants, raspberrys or any soft summer fruit, making sure you add some sugar or granulated sweetner, put some of the fruit into the basin, then another layer of bread, then the rest of the fruit, put a bread top on it, then pour any leftover liquid over it all, put a plate on top and a weight like a tin can, refridgerate, overnight or better still for 24 hours, so the juices can soak into the bread, yum yum, serve with ice cream or fresh cream, have fun at your party

Answer 8

Well the Mojave Desert is pretty cool. I also enjoy the Painted Desert in Arizona. But I suppose the Sahara is the king of the deserts.
Too bad you can't get good desserts in the desert.

Answer 9

Jello Cake. It's awesome. All you do is bake a chocolate cake using coffee instead of water. When cake is cooled take a wooden spoon and poke holes in the top of the cake. Mix black cherry jello by the directions but instead of letting it cool to gel, pour it on your cake, then set in fridge to gel. Wait about an hour then ice with whip-cream and its ready to serve. Add a few cherries on top for garnishment. My family eats it up like crazy.

Answer 10

Nice and simple- something my mum makes all the time- chocolate mountains.
Just melt some chocolate (any- it doesn't matter) and pour into egg cups (as many as there are guests). Leave in the fridge for a few hours or overnight and serve! Adaprt to your own taste. What mum sometimes does is use dark chocolate, and when it's gone hard, she melts white chocolate and dips it in and that's how we eat it. I recommend you do that!