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snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Dessert Recipes will be posted here.

Please no chatting! :p
 

snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Pumpkin Pie Cake Recipe
1 large can pumpkin pie mix (has the sugar and spices in it)
1 large can evaporated milk
4 eggs
1 yellow cake mix
1 cup butter, melted
1 cup chopped pecans

Mix the pumpkin pie mix, milk, and eggs together.

Pour into 9 x 13 inch baking pan.

Sprinkle dry cake mix over the pumpkin mixture.

Drizzle melted butter over cake mix.

Sprinkle with pecans.

Bake at 350F for 1 hour. Cool.

Serve with whipped cream or frozen whipped topping, thawed.

Serves 12 to 15.
 

snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Apple Spice Cake - from Martha Stewart

Ingredients
Serves 10.

1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Caramel Sauce
Nonstick cooking spray with flour

Directions
Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
Remove from oven, and cool slightly on a wire rack.
Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce
 

snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Apple Bread Pudding with Hard Cider Sauce

Serves/Yields: 8-10 servings
Prep. Time: 20 minutes

Ingredients
2 tablespoons unsalted butter
4 large eggs
3 cups heavy cream
1 cup apple cider
1 cup packed light brown sugar
2 tablespoons melted unsalted butter
1/2 teaspoon salt
1/2 teaspoon cinnamon
6 cups cubed stale raisin-cinnamon bread
1 Granny Smith apple, cored and cubed (about 1 cup)
1 cup dried apples
Hard Cider Sauce, recipe follows

Directions
Preheat the oven to 350 degrees F. Grease a 10 by 14-inch baking dish with the butter and set aside.
In a large bowl, beat the eggs. Add the cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine. Add the bread, fresh and dried apples, and stir to combine. Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to 1 hour.) Bake until the top is golden brown and the center is firm, about 1 hour.

Remove from the oven and let sit on a wire rack for 15 minutes. Cut into pieces and drizzle with the Hard Cider Sauce. Serve immediately.

Hard Cider Sauce:
4 tablespoons unsalted butter
1/2 cup sugar
1/2 cup hard cider
4 large egg yolks

In the top of a double boiler, melt the butter over simmering water. Add the sugar and whisk to combine, whisking for 1 minute. Add the cider and whisk until the sugar is dissolved, 2 minutes. Remove from the heat and add the egg yolks, 1 at a time, whisking constantly. Return to the heat and continue whisking until the sauce is pale and slightly thickened, 5 minutes.
Remove from the heat.

Spoon the sauce over the pudding and serve immediately. (Note: The sauce will thicken and set up as it cools. If you desire a thicker consistency, serve the sauce slightly cooled.)


Source: FoodNetwork
 

snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Apple Mincemeat Crumble

Serves/Yields: 6

Ingredients
4 cups thinly sliced apples
1 1/2 cups prepared mincemeat pie filling
2 tablespoons lemon juice
1/2 cup all-purpose flour
1/2 cup Brazil nuts, chopped
1/3 cup packed brown sugar
1/3 cup quick cooking oats
1/3 cup butter

Directions
1 Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 9x9 inch pan.
2 Mix together the apples, mincemeat and lemon juice. Place in prepared pan.
3 In a medium bowl, stir together the flour, nuts, sugar and oats; cut in butter until crumbly. Sprinkle evenly over apple mixture.
4 Bake at 375 degrees F (190 degrees C) for 45 minutes or until apples are tender.
 

snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Banana Eggnog Bread Pudding

Ingredients
1 1 lb. loaf rasin bread, cut into cubes
2 med. bananas, sliced
3 1/2 C. eggnog
4 eggs
1/4 C. sugar
1/4 t. nutmeg
RUM SAUCE
1 C. packed brown sugar
1/2 C. whipping cream
1/4 C. dark corn syrup
2 T. butter
1/2 t. rum extract

Directions
350 degree oven Grease 13x9 baking dish Place half of bread cubes in buttered dish. Add banana slices and remaining bread cubes. In lg. bowl, combine egg nog, eggs, sugar and nutmeg; blend well. Pour over bread cubes. Let stand 5 min. Bake for 40-50 min. or until knife inserted in center comes out clean. Meanwhile, in small saucepan combine all sauce ingredients until mixture boils and thickens. Reduce heat to low; simmer for 5 minutes, stirring constantly. Stir in rum extract. Serve over warm pudding. 12 servings
 

snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Chocolate Oreo Bread Pudding Recipe

Ingredients
8 eggs
1 1/2 C. sugar
2 qts. light cream
16 slices white bread
2 oz. vanilla
2 3inch brownies crumbled
6 oz. hot fudge sauce
2 C. oreos crushed
cooking spray

Directions
Spray a 9 x 13 pan with cooking spray. Place 8 pieces of bread in the bottom.

In a mixing bowl, add the eggs, sugar and cream. Beat with a whisk. Add the brownies, 1 C. oreo crumbs, vanilla and hot fudge. Blend well.

Pour the cream mixture over the bread. Top with the remaining bread. Push down into the cream mixture until the bread is covered. Top with the remaining oreo crumbs.

Cover the pan. Bake at 375 F. for 55 minutes. Uncover and bake 15 minutes more or until center is set.

You can top this with ice cream, hot fudge, crushed oreos and whip cream.

Source: RazzleDazzle Recipes
 

snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Angel Food Roll with Cranberry Stuffing

INGREDIENTS:
1 1/8 cups castor sugar or superfine sugar, divided
3/4 cup sifted cake flour
1/4 teaspoon salt
9 egg whites
1 1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1/4 cup confectioners' sugar for dusting
1 cup white sugar
2 1/3 cups fresh or frozen cranberries
6 tablespoons water
2 tablespoons cornstarch
1/2 cup heavy cream
3 tablespoons confectioners' sugar

DIRECTIONS:
Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10x15 inch jellyroll pan with cooking spray. Line with parchment paper.
In a medium bowl, whisk together 1/2 cup of superfine sugar, cake flour and salt. Set aside. In a separate bowl, whip egg whites until foamy. Add vanilla and cream of tartar, and continue to whip. Gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks. Sift the flour mixture over the egg whites and fold in by hand using a rubber spatula. Spread the batter evenly in the prepared pan.
Bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed. Cool in the pan over a wire rack. Generously sift sugar over the top of the cake, and cover with a clean towel. Run a spatula around the outside of the cake in the pan to loosen, and turn out onto the towel. Remove the parchment paper from the back of the cake, then place it back on loosely. Roll up with the towel loosely from short end to short end, and allow to cool in the rolled position.
In a saucepan over medium heat, combine 1 cup of white sugar, cranberries and water. Simmer until the cranberries burst, about 5 minutes. Whisk in the cornstarch, and simmer just until thick, about 2 minutes. Transfer to a bowl, cover and refrigerate.
Unroll the cake so that it is sitting flat on the towel. Spread the cooled cranberry filling over the top, leaving 1/2 inch border. Use the towel to help you keep a grip on the cake for an even roll. Roll up from short end to short end and place seam side down onto a platter. Refrigerate until serving.
Whip cream with confectioners' sugar until soft peaks form. Serve slices of cake with a dollop of sweetened whipped cream.

Source: AllRecipe
 
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snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Apple Cranberry Crisp

Serves/Yields: Makes 1 - 8x8 inch dish (6 servings
Prep. Time: approx. 30 Minutes
Cook Time: pprox. 30 Minutes. Ready in: approx. 1 Hour

Ingredients
1 1/2 cups quick cooking oats
1/2 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/3 cup butter flavored shortening, melted
1 tablespoon water
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons cornstarch
5 Granny Smith apples - peeled, cored and thinly sliced

Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 In a medium bowl, mix together the oats, brown sugar, flour, and cinnamon. Stir in the melted shortening and water to form a crumbly mixture.
3 In a large saucepan, mix together the cranberry sauce and cornstarch. Bring to a boil, and then remove from heat. Stir in the apples. Spread into an 8x8 inch glass baking dish. Crumble the oat mixture over the apples.
4 Bake in the preheated oven for 30 to 35 minutes, or until the apples are tender. Serve warm.

Source: Allrecipe
 

snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Apple Fritters

Serves/Yields: 8

Ingredients
2 egg yolks
1/2 cup milk
2 tablespoons brandy
1 tablespoon unsalted butter, melted
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 cup vegetable oil
2 egg whites
4 Macintosh apples, or similarly juicy variety such as Ida Red, cored
3 tablespoons sugar, for garnish (optional)
1/4 cup maple syrup, for garnish (optional)

Directions
In a medium mixing bowl, whisk to combine the egg yolks, milk, brandy, and melted butter. Sift in the flour, sugar, and salt. Combine well using a whisk, and chill for at least 1 hour.
Heat oil in a large nonstick or cast-iron skillet over medium heat. Beat the egg whites until stiff but not dry, using a whisk. Fold egg whites into the batter using a rubber spatula.

Slice apples into 1/4-inch-thick slices; discard the first and last slice of each apple. Dip the apple slices into the batter to coat. Remove with a fork, and gently place in the heated oil. Cook in small batches until deep golden in color, about 1 1/2 minutes per side. Transfer to paper-towel-lined plate. Serve immediately with a sprinkling of sugar or a drizzling of maple syrup.

Source: FoodNetwork
 

snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Blueberry Scones with Lemon Glaze

Serves/Yields: 8
Prep. Time: 20
Cook Time: 20

Ingredients
Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter

Directions
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Source: FoodNetwork
 

snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Caramel Shortbread

Serves/Yields: Makes 16 bars (16 servings).

Ingredients
1/2 cup butter
1/4 cup white sugar
1 cup all-purpose flour
1/4 cup ground almonds
3/4 cup butter
3/8 cup white sugar
3 tablespoons golden syrup
1 (14 ounce) can sweetened condensed milk
8 (1 ounce) squares high quality milk chocolate
1/3 cup toasted and sliced almonds

Directions
1 Beat 1/2 cup butter and 1/4 cup sugar until pale. Add flour and ground almonds to form a soft dough.
2 Press dough into a 8 inch square pan that has been greased and lined with parchment paper. Bake shortbread at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until pale golden brown. Leave in pan until cool.
3 To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat. Bring to a boil, stirring constantly. Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
4 Spread caramel on cooled shortbread, and let set about 40 minutes. Melt chocolate over low heat. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.

Source: Allrecipe
 
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Reactions: AuntJamelle

snowangel00

Santa's Elves
Oct 9, 2007
802
12
18
Winter Wonderland
Chocolate Caramel Popcorn

Serves/Yields: 4 cups of popped popcorn
Prep. Time: 20 minutes
Cook Time: 10 minutes

Ingredients
1 cup popcorn, for popping

For the caramel:
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons corn syrup
Scant 1/4 cup water
1 pound bittersweet chocolate, tempered

Directions
Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.

To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.

Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.

Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.

Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.

Source: FoodNetwork
 

luludou

Well-Known Member
Premiere Member
Dec 28, 2007
25,409
6,427
113
57
Québec - Canada
S'mores cheesecake

http://www.sowonderfulsomarvelous.com/2010/07/smores-cheesecake.html (step-by-step photo tutorial)

S'Mores Cheesecake
9" springform cheesecake pan

For the crust:
20 squares {10 full sheets} of plain graham crackers
1/4 - 1/3 cup pecans
1/4 cup brown sugar
5 Tb butter, melted

For the filling:
{2} 8-ounce packages of cream cheese
1 cup brown sugar
1 Tb vanilla
5 eggs
2 Tb flour
1/2 t. baking powder
1 small jar marshmallow creme {mine was 7 ounces}
2 cups mini marshmallows
3/4 bag {good quality, I used Ghiradelli} milk chocolate chips


Preheat the oven to 300 degrees. Pull out cream cheese and allow to soften. Very lightly grease with butter the sides of a 9" springform pan.
In a food processor throw graham crackers, pecans, & brown sugar in and process until fine. Pour in the melted butter in a steady stream until mixture is crumbly. Pour into the bottom of a 9" springform pan & using the bottom of a glass, press until flat crust is formed. The crust is meant to be really thick so that the graham crackers are properly represented.
Using a stand mixer {or hand mixer} put the cream cheese marshmallow creme, and brown sugar into the bowl and mix until incorporated. Add the vanilla + eggs one at a time. Then, add the flour and baking powder. Mix in 1 cup of mini marshmallows to the batter until just incorporated, about 30 seconds.
Pour filling into the springform pan, sprinkle with 3/4 bag milk chocolate chips, then the remaining 1 cup of mini marshmallows {you could also cut up big marshmallows if you have them} and press very lightly into the batter. Put in the 300 degree oven for 60 minutes. Do NOT open the oven, no matter how tempted you might be or how good it might smell. The top should be a nice toasty marshmallow color, the center few inches will still be jiggly, it will make you question its doneness. Trust me, it is fine.

Turn off oven, open the door wide to let the heat out, then close up the oven door again and set the timer for another 60 minutes. Bringing down the temperature gradually will help it to not crack in the center.

Pull it out of the oven and allow to cool completely, then store in the refrigerator for at least 8 hours or overnight until ready to serve
 
N

NewYearsEva

Guest
Apple Cake

2 eggs
1 cup oil
2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon salt
2 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
5 cups diced apples
1 cup choipped walnuts (optional)

Mix sugar, flour, cinnamon, salt and baking soda. Add the eggs, oil and vanilla, mix well. Add the apple and nuts (optional), mix until evenly coated. Pour into a 9x11 or bundt pan. Bake for 45 minutes in the 325 preheated oven. Serve warm or cool.
 

AuntJamelle

Well-Known Member
Premiere Member
Oct 22, 2007
4,209
2,317
113
South Bend, IN
Snickerdoodle Bars

2 2/3 cup flour

2 tsp baking powder

1 tsp salt

1.5 tsp Cinnamon

2 cups brown sugar, packed

1 cup butter

2 whole eggs

1 T vanilla

1 bag Hershey’s Cinnamon Baking Chips

Cinnamon Sugar Mix (half and half of each, enough to sprinkle on top before baking – maybe 2 T of each)

Preheat oven to 350. Spray 9x13 pan with baking spray. Whisk together flour, baking powder, salt and cinnamon and set aside. In another mixing bowl, beat together butter, sugar, egg and vanilla until light and fluffy.

Stir in the flour mixture until well blended. Dump in the cinnamon chips and mix to evenly distribute.

Spread evenly into 9x13 pan. Sprinkle top with cinnamon sugar mix. Bake 25 minutes, checking to see if your center is done. Cool slightly, cut into bars after they’ve cooled about 20 minutes.
 

AuntJamelle

Well-Known Member
Premiere Member
Oct 22, 2007
4,209
2,317
113
South Bend, IN
Southern Living Pineapple Upside Down Cake

½ cup butter

1 cup firmly packed brown sugar

3 (8oz) cans pineapple slices, undrained

10 + Pecan Halves

11 maraschino cherries, halved

Batter:

2 large eggs, separated

1 egg yolk

1 cup granulated sugar

1 cup flour

1 teaspoon baking powder

½ tsp ground cinnamon

¼ tsp salt

1 tsp vanilla extract

¼ tsp cream of tartar


Melt butter in a 10 inch cast-iron skillet over low heat. Sprinkle brown sugar in skillet. Remove from heat.

Drain pineapple juice, reserving ¼ cup juice. Set juice aside. Cut pineapple slices in half, reserving 1 whole slice.

Place whole pineapple slice in center of skillet. Arrange 10 pineapple pieces, spoke fashion, around whole slice in center of skillet. Place a pecan half and a cherry half between each piece of pineapple. Place a cherry half in center of whole pineapple slice.

Arrange remaining pineapple pieces, cut side up, around sides of skillet. Place a cherry half in center of each piece of pineapple around sides of skillet.

Beat 3 egg yolks at high speed with an electric mixer until thick and pale; gradually add 1 cup sugar, beating well. Combine flour and next 3 ingredients; stir well. Add to egg mixture alternately with reserved ¼ cup pineapple juice. Stir in vanilla.

Beat egg whites and cream of tartar at high speed until stiff peaks form; fold beaten egg whites into batter. Pour batter over pineapple in skillet.

Bake at 350 for 45-50 minutes or until cake is set. Let cool 5-10 minutes. Invert cake onto a serving plate. Scrape any remaining glaze from skillet onto cake. Cut into wedges to serve. Yield: 8 servings.

NOTE: I will often double the batter recipe and use a 9x11 glass pan for the cake instead. Just line with pineapple slices, etc. (you might need extra) and pour in the batter once its ready. I turn out onto a large rectangular platter. Very pretty!
 

AuntJamelle

Well-Known Member
Premiere Member
Oct 22, 2007
4,209
2,317
113
South Bend, IN
Super Easy Lemon Bars

Using only 5 simple ingredients & a very quick preparation time, this is the easiest & best lemon bar recipe I've ever tried!

For the pastry base

  • 1 cup cold butter, cut in small pieces

  • ½ cup sugar

  • 2 cups flour
For the lemon layer

  • 1½ cups sugar

  • ¼ cup flour

  • 4 eggs

  • zest of two lemons, very finely chopped

  • juice of 2 lemons (about ⅔ to ¾ cup juice)
To make the pastry base

  1. Using a pastry cutter or in a food processor blend together the butter sugar and flour.

  2. Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan.

  3. Bake for 20 to minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware) The bottom should just be beginning to brown slightly at the top edges.
For the lemon topping

  1. Simply whisk together the sugar flour, eggs, zest and lemon juice until the sugar is dissolved.

  2. Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.

  3. Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool or try adding a meringue topping.