What is your favorite dessert recipe? Will you share it with the world?

Answer 1

I SURE WILL!!!!!!!

The best cake in the world and my family loves it!!! It has been up before but I don't mind doing it again 'cause it's so wonderful!!!

CARROT CAKE

2 cups plain flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups Wesson oil
3 cups grated carrots
1/2 cup chopped pecans
1/2 cup chopped English walnuts
3 - (8 ounce) packages cream cheese
1 stick butter (not margarine)
1 - (2 pound) bag of powder sugar

Preheat oven to 300 degrees. Mix flour, sugar, baking powder, soda, salt, cinnamon. Beat eggs and add oil. Combine dry ingredients with egg mixture. Add carrots and nuts and pour into 4 greased/floured cake pans (8 or 9 inch) and bake for 45 minutes at 300 degrees. Cream together cream cheese and butter. Add sugar and beat well. ( I always let my cake cool for a very long time, sometimes overnight) When cake is cool, frost between layers.

nfd♥

Answer 2

Dallas Morning News once published the recipe called "Pomodoro Cheesecake", which was a featured dessert at a popular Dallas Italian trattoria...

Its a fairly basic cheesecake recipe...

2 8 oz packs of cream cheese (at room temperature)
1 8 oz pack of sour cream
1/2 cup sugar
1 egg
1 tsp vanilla
2 tsp lemon juice

Mix all the ingredients until smooth and creamy.

I use a prepared graham cracker crust, pour the filling into the crust and bake at #50 degrees for 30 to 35 minutes.

Allow it to cool.

Prepare a topping by thawing a 12 oz package or frozen raspberries. Drain the juice into a saucepan. Heat gently and add a tablespoon of cornstarch to thicken. As the sauce thickens add the berries and fold in until coated.

Add the raspberry topping to the cake and chill just long enough to "set" the topping.

The tart raspberries really set off the sweetness of the cake ad its wonderful.

I have also done this without the berries. Add mini chocolate chips and finely chopped pecans to the top of the cake before baking. Then drizzle prepared caramel sauce over the top before serving.

Answer 3

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34203,00.html?rsrc=search

Molten Lava Cakes Recipe courtesy Paula Deen

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur

Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Answer 4

Cheesecake Brownies

INGREDIENTS
1 (19.8 ounce) package brownie mix
1 (8 ounce) package cream cheese
1 egg
1/3 cup white sugar
DIRECTIONS
Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.
Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.


or you can take a brownie mix and bake as normal let it sit and completely
now take a cheese cake mix and use the brownies as the crust

Answer 5

MINI YOGURT CHARLOTTE

First we make the chocolate sponge cake

ingredient A
5 eggs
90g caster sugar
70g low protein flour
1/4 tsp salt
1tbsp came emulsifier
ingredient B
(mixed 1 tbsp cocoa powder, mixed with 3 tbsp hot water until dissolved)
45g corn oil

YOGURT MOUSSE
150g plain yogurt
110ml full cream milk
2eggs
50g sugar
11/2 gelatin powder
150f non daily whipping cream

METHOD:
1) beat ingredient A until very light and fluffy. Add B and mix well, pour mixture into a lined and greased 12' (30)cm square baking tin and backed in a preheated oven at 180'c for15-20 mins until cooked. Remove and leave to cool, use heat shape cutter to cut out small cakes.
2)YOGURT MOUSSE
double boiled all ingredient until dissolved, remove from heat and leave to cool. Beat non dairy whipping cream until soft peak is form, add in yogurt mixture and mi until smooth. Spoon into a piping pipe.
3)Place mini sponge cake into the heart shape mold, pipe yogurt mousse on top and chill for 2 hrs

finally design with fudge or jam of yr liking.

this is mini so it will be like by both adult and kids .

a good finger dessert for all occasion

enjoy.

Answer 6

Favourite favourite dessert - it doesn't have a name yet because I don't think it's complex enough to deserve one :)

A bowl of your favourite ice cream - at the moment my favourites are Cadbury Crunchie and the Hoboken Crunch you can get from Domino Pizza (the only good thing on their menu lol) - but vanilla works fine too

break up some Cadbury Flake chocolate bar (sucks to be you if you can't get that in your country - I'm not sure if it's a world-type chocolate or Australia-specific)

OR

Break up some Tim Tams (really sucks to be you if you can't get Tim Tams)

stir whichever you chose into the ice cream

cover with ice magic - or some kind of the chocolate topping you put on ice cream that turns hard

Eat...yum!

Answer 7

I don't have just 1 I have many favorites....here is one I really enjoy and it's so easy and tastes so good....
In a small bowl place 1 small box of instant vanilla pudding and add the milk it calls for on the box...mix and chill.
Have a bag of frozen or fresh blueberries thawed or washed...you will need enough for 4 servings
Frozen peach slices, fresh peaches or canned.
Granola cereal, whipped cream or cool whip topping

Now into 4 tall glasses place a spoonful of peaches then alternate with all the ingredients...blueberries , pudding, granola...and on top add some low fat whipped cream and shake a little cinnamon or nutmeg over the top....chill until ready to eat....

Mama Jazzy Geri

Answer 8

My favourite is so simple it's embarrassing and yet it's so spectacular and fun that I've served it to chefs who go away trying to figure out a way to include in on the menu at their restaurants.

Cut fresh pinapple in quarters lengthways. Then cut it into segments but leave them in the skin so you can lay it out on the table in the skin (looks great.)

Use an old fondue flame to provide a little 'cooking at the table opportunity'.

Provide little bowls of brown sugar, brown rum and whipped cream.

Each guest pierces a bit-size piece of pineapple with their fork, dips it in the rum then the brown sugar and holds it over the flame. When it's all caramelised ( or 'carmelized' for our American brothers and sisters), dip in the cream and eat.

It works with strawberries and peaches as well.

At the end, you'll have leftover cream drizzled with rum and brown sugar. Put that out for people to add to their after dinner coffee.

I really hope some people try this - you'll never bake again.

Answer 9

Banana Dessert

4 cups mini marshmallows
1 cup milk
1 cup whipping cream, whipped
1 cup sliced bananas
1 teaspoon vanilla
1 1/2 cups graham cracker crumbs
1/4 cup chopped nuts

*If you like chocolate, you can substitute chocolate cookie crumbs for the graham cracker.*

Put marshmallows and milk in med saucepan.

Cook and stir on med, until marshmallows are melted.

Let cool.

When cooled, fold in whipped cream, bananas and vanilla.

Spread crumbs in bottom of 8x8 dish.

Top with banana mix.

Sprinkle with nuts.

Chill.



Strawberry Dessert

CRUST
1 cup flour
1/4 cup brown sugar
1/2 cup butter, melted
1/4 cup nuts
FILLING
2 (3 ounce) packages wild strawberry Jell-O gelatin dessert
2 (10 ounce) packages frozen strawberries
2 cups boiling water
chopped walnuts (to garnish)
1 (12 ounce) container Cool Whip

CRUST: Mix all ingredients and spread in 9 x 13 pan.

Bake 325 for 15 minutes.

FILLING: Dissolve jello in boiling water.

Add frozen strawberries.

Stir until strawberries are thawed.

Pour over baked crust and refridgerate until set.

Spread whipped cream on top and sprinkle wtih chopped
nuts.


They are great hope they help

Enjoy!!!

Answer 10

i love a good, fruit filled, refrigerator cake.

all you need are graham crackers, all purpose cream, condensed milk, and fruit (like fresh mangoes, canned peaches, or canned fruit cocktail).

mix the cream and the milk together. set this mixture aside, then line a pan or a plastic container with a single layer of graham crackers. then pour a small amount of the cream mixture on top of the crackers. then arrange some of the fruit on top of the cream, and then lay down another layer of graham crackers on top of the fruit. and then repeat the process of pouring cream and arranging fruit until the you reach the top of the container you are filling. then chill in the refrigerator overnight, and the next day you have a wonderful dessert