Eny recipes for Deserts?

Question

Any desert at all, as long as it's delicious, I wanna know the recipe! (Peepz, you don't need to make one up!)

Anything that involves chocolate or Lemon or Honey is okay!

Answer 1

This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.

Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.
Irish Crème Fudge

3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) Irish Crème or 1 shot of Bailey’s Irish crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.
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Cheesecake
12 slices
Prep: 30 minutes
Chill: 4 hours
Bake: 35 minutes
Cool: 2 hours
Stand: 2 hours

Ingredients
1-1/2 cups finely crushed graham crackers
1/3 cup sugar
1/3 cup butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 eggs - room temperature, lightly beaten

Directions
1. Preheat oven to 375F. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.

2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour.

3. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.

4. Mint and Chip Cheesecake: Prepare as directed above, except substitute chocolate-flavor graham crackers for the regular graham crackers in the crust. For the filling, add 1/4 teaspoon mint flavoring with the vanilla and substitute 1/4 cup green creme de menthe liqueur for the milk. After stirring in the eggs, stir in 1 cup miniature semisweet chocolate pieces. Bake and cool as directed. Cover and chill for at least 4 hours before serving. If desired, just before serving, drizzle slices with purchased fudge sauce.

5. Honey-Nut Cheesecake: Before serving, top chilled cheesecake with 1/2 cup toasted sliced almonds and if desired, 1/2 cup fresh raspberries. Drizzle with 1/4 cup honey. Slice and serve cheesecake as directed.

6. Turtle Cheesecake: Before serving, drizzle individual slices with 1/2 to 1 tablespoon each of purchased caramel ice cream topping and chocolate-flavored syrup. Sprinkle each slice with about 1 tablespoon chopped dry-roasted peanuts.

7. Chocolate Bar Cheesecake: Before serving, top chilled cheesecake with 1 cup of one or more flavors of chopped chocolate candy bars, such as chocolate-covered peanut butter cups, chocolate-covered English toffee, chocolate-covered nougat bars, milk chocolate, and/or dark chocolate. If desired, drizzle each slice with purchased butterscotch, caramel, mocha chocolate, or chocolate fudge sauce.

8. Fruit-topped Cheesecake: In a 1--quart saucepan heat 1/3 cup of Orange marmalade or desired flavor fruit preserves just until spoonable. Top cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries, or sliced strawberries or peaches; drizzle with heated preserves.
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German Chocolate Cake
Prep: 30 minutes
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour

Ingredients
1 4-ounce package sweet baking chocolate, chopped
1-1/2 cups milk
3/4 cup butter - softened
3 eggs - room temperature
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups sugar
2 teaspoons vanilla
1 recipe Coconut-Pecan Frosting

Directions
1. In a small saucepan combine chocolate and milk. Cook and stir over low heat until melted; set aside to cool.

2. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan. Set pan(s) aside. In a medium bowl stir together flour, baking soda, baking powder; and salt; set aside.

3. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (about 3 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.

4. Alternately add flour mixture and chocolate mixture to butter mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter into the prepared pan(s).

5. Bake for 35 to 40 minutes for 8-inch pans, 30 to 35 minutes for 9-inch pans, 40 to 45 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Peel off waxed paper. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly.

6. Spread Coconut-Pecan Frosting over the top of each layer; stack the layers on a cake plate. Or, spread Coconut-Pecan Frosting over the top of the 13x9-inch cake.

7. Makes 12 to 16 servings

8. Coconut-Pecan Frosting: In a medium saucepan slightly beat 1 egg. Stir in one 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook and stir over medium heat for 6 to 8 minutes or until thickened and bubbly. Remove from heat; stir in 1-1/3 cups flaked coconut and 1/2 cup chopped pecans. Cover and cool thoroughly.
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Deep Chocolate Cake
Prep: 40 min.
Bake: 20 min.

Ingredients
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup butter, softened
1-3/4 cups sugar
3 eggs - room temperature
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1-1/2 cups milk
12 ounces semisweet chocolate pieces (2 cups)
1/2 cup butter
8 ounces dairy sour cream
4-1/2 cups sifted powdered sugar (about 1 pound)
Chocolate curls (optional)
Chocolate-Sour Cream Frosting *
Fresh raspberries (optional)**
Fresh mint sprigs (optional)

Directions
1. Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.

2. Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.

3. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)

4. Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

5. Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.

6. *In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.

7. **Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.
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Citrus Yellow Cake

Ingredients
2-1/2 cups all-purpose flour
2-12 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter - softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla
2 eggs - room temperature
1-1/4 cups milk
2 teaspoons finely shredded orange peel or lemon peel

Directions
1. Preheat oven to 375 degree F. Gease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans; set pans aside. Combine flour, baking powder, and salt; set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add flour mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir orange peel into batter. Pour batter into prepared pans.

3. Bake in preheated oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on racks.
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Yellow Cake 12 servings
Prep: 20 minutes
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour

Ingredients
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter - softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla
2 eggs - room temperature
1-1/4 cups milk

Directions
1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. Combine flour, baking powder, and salt; set aside.

2. In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined. Pour batter into the prepared pan(s).

3. Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 servings.

Yellow Cupcakes: To make cupcakes, grease and lightly flour thirty 2-1/2-inch muffin cups or line with paper baking cups. Prepare cake as directed in Step 2. Fill each cup half full. Bake in preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in center of a cupcake comes out clean. Cool on a wire rack. Makes 30 cupcakes.

Answer 2

I'm sure you meant desserts. But that's just too vague. There are millions of dessert recipes. You could even do a banana split, or ice cream sundae without a recipe and make something fabulous. You don't want a million recipes to sift through. Do you want cake, pudding, cheesecake, pies, cookies, ice cream desserts? I wouldn't make one up, but of all the things I've ever made, I'd rather select a few I think you might like... but you haven't given a clue.

I don't believe in making anything from a box, and only make REAL whipped cream.... but there are sooooo many wonderful recipes to be found on the internet. You can't go wrong! I think a few sites were recommended. I also recommend http://allrecipes.com as a good source for recipes. I've found many great recipes there.

Answer 3

Here it is: Apple Crisp a la Mode: Ingredients: 6 apples (or 6 cups of apple slices) 1 1/2 cups rolled oats 3/4 cup brown sugar 1/4 cup all-purpose flour 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/2 cup butter (1 stick), softened Whipped cream or ice cream Instructions: Apple Crisp a la Mode - Step 1 To peel an apple safely, your child should hold the fruit in one hand, grip a vegetable peeler in the other, and push the peeler away from himself. Heat oven to 375 degrees and lightly butter an 8 or 9-inch-square baking pan. Peel, core, and slice the apples and arrange them evenly in the prepared pan. Apple Crisp a la Mode - Step 3 Place the oats, brown sugar, flour, spices, and salt in a sealable plastic bag, close, and shake until combined. Cut the softened butter into 1-inch pieces and add to the oat mixture. Close the bag again and knead or squeeze until the mixture holds together. Instead of using a bowl to mix the crumb topping, use a sealable plastic bag. This will cut back on dirty dishes and let young bakers--even preschoolers--lend a hand. Open the bag and crumble the topping evenly over the apples. Bake the apple crisp for 40 to 45 minutes or until the topping is golden brown and the juices begin to bubble around the edges. Cool slightly, then serve with whipped cream or ice cream. Serves 6. ENJOY :-)

Answer 4

This is the easiest recipe ever, although you will have to go to a gourmet market or large supermarket to get the ingredients.

Buy premade crepes. Heat them up. You can spread on whatever you like. Then fold them in quarters. I have filled them with nutella and topped with fresh berries and whipped cream. You could do lemon curd the same way. Marscapone then drizzled with honey and toasted pine nuts. All natural peanut butter and bananas drizzled with honey.

The key is to make your own whipped cream. Nobody will know the secret to your perfect crepes. And the fresh whipped cream is always a hit.

Answer 5

Lemon Pillow Cake

1 white cake mix
1 can lemon pie filling

Mix cake as directed on box and pour into a 9x13 pan. Place spoonsful of lemon pie filling in blobs over batter. Bake as directed on the box. Let cool completely. Cake batter covers blobs, so there will be pockets of lemony filling inside.

Frosting
1 can ready to spread lemon flavored frosting
1 tub of Cool Whip

Mix frosting and Cool Whip together and spread on cake. This does need to be kept refrigerated.

Variation: Use chocolate cake mix, cherry pie filling, and chocolate icing to make a Black Forest Pillow Cake.

Answer 6

There are a lot of good desserts recipes from www.highclassrecipes.com.

Answer 7

can of fruit , cool whip, mini marshmallows, bananas


drain the fruit in the can until theres very little or no juice
add cool whip
chop bananas
mix everything
top it with marshmallow


there!

Answer 8

You can look up recipes on cooks.com and search cookies and cream...I made it for my Christmas party...It's really good.