Dessert Recipes

Discussion in 'Recipe Archives' started by snowangel00, Oct 9, 2007.

  1. snowangel00

    snowangel00 Santa's Elves

    Dessert Recipes will be posted here.

    Please no chatting! :p
  2. snowangel00

    snowangel00 Santa's Elves

    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.
  3. snowangel00

    snowangel00 Santa's Elves

    Apple Spice Cake - from Martha Stewart

    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

    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
  4. snowangel00

    snowangel00 Santa's Elves

    Apple Bread Pudding with Hard Cider Sauce

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

    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

    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
  5. snowangel00

    snowangel00 Santa's Elves

    Apple Mincemeat Crumble

    Serves/Yields: 6

    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

    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.
  6. snowangel00

    snowangel00 Santa's Elves

    Banana Eggnog Bread Pudding

    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
    1 C. packed brown sugar
    1/2 C. whipping cream
    1/4 C. dark corn syrup
    2 T. butter
    1/2 t. rum extract

    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
  7. snowangel00

    snowangel00 Santa's Elves

    Chocolate Oreo Bread Pudding Recipe

    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

    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
  8. snowangel00

    snowangel00 Santa's Elves

    Angel Food Roll with Cranberry Stuffing

    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

    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
  9. snowangel00

    snowangel00 Santa's Elves

    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

    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

    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
  10. snowangel00

    snowangel00 Santa's Elves

    Apple Fritters

    Serves/Yields: 8

    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)

    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
  11. snowangel00

    snowangel00 Santa's Elves

    Blueberry Scones with Lemon Glaze

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

    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

    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
  12. snowangel00

    snowangel00 Santa's Elves

    Caramel Shortbread

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

    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

    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
  13. snowangel00

    snowangel00 Santa's Elves

    Chocolate Caramel Popcorn

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

    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

    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
  14. luludou

    luludou Well-Known Member

    S'mores cheesecake (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
  15. NewYearsEva

    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.
  16. bionec

    bionec New Member

    Thanks for sharing these yummy recipe.
  17. obalouafi

    obalouafi New Member

    Great dessert recipes , gonna give some of them a try

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