Recipes
|
info
|
|
Chocolate Dessert With Raspberry Sauce
Chocolate Dessert with Raspberry Sauce ** Whipped cream Whole, fresh raspberries to garnish Line bototm of a 9" springform pan with parchment paper; set aside. Place chocolate and butter in top of a double boiler. Bring water to a boil; reduce heat and stir chocolate until melted.
In a large mixing bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed for 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400 for 15 minutes (will NOT be set in the middle). Chill. For the sauce, combine raspberries, 1 3/4 C water, and sugar in a saucepan. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Put through a sieve; discard seeds. Add water if needed to make 2 Cups juice. Combine cornstarch and 1 Tbsp water in a small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. remove from heat; cool. to serve, spoon about 2 tablespoons sauce on dessert plate, place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries. Yield: 16-20 servings (2 cups sauce)
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Chocolate Marlow Freezer Dessert
Servings: 6 In double boiler heat marshmallows, chocolate, water and salt. Stir frequently, until smooth.
Remove from heat, add vailla. Chill until slightly thick.
*Chill evaporated milk until icy cold.
Whip evaporated milk until stiff, fold in marshmallow mixture. Pour into 1 quart refrigerator tray, sprinkle crumbs over top. Freeze until firm. Cut into 6 servings. May use 1/3 cup semisweet chocolate pieces for chocolate squares.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Chocolate Peppermint Dessert
Combine crumbs and butter.
Press mixture onto bottom and part way up sides of 8" square baking pan.
Freeze utnil firm.
Spread ice cream over the frozen crumbs.
Cover with chocolate topping.
Freeze several hours or overnight.
To serve, let stand at room temperature about 15 minutes; cut into squares.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Chocolate Cinnamon Dessert Nachos
Preheat oven to 350F. In small bowl, mix together 2 Tbsp granulated sugar and cinnamon.
Melt 4 Tbsp butter. Brush melted butter on both sides of tortillas. Sprinkle cinnamon-sugar on 1 side. Stack tortillas on top of one another, sugared sides up, and cut the stack into 10 to 12 wedges. Place tortilla wedges. Place tortilla wedges, sugared sides up, in a single layer on buttered baking sheets. Bake 12 to 14 minutes or till tortilla wedges are crisp and golden brown. Meanwhile, in a medium saucepan, combine cream, remaining 1/2 cup granulated sugar, and brown sugar. Heat to boiling over medium heat, stirring often. Boil 5 minutes, stiiring occasionally, till slightly thickened. Remove from heat; stir in vanilla. Transfer half of mixture to a bowl. Add chocolate and stir till melted. To remaining mixture, stir in remaining 1 Tbsp butter. Let both sauces cool to lukewarm. To assemble nachos, scatter tortilla pieces in single layer over a large serving platter. Drizzle some chocolate sauce and caramel sauce over tortilla and sprinkle about 3 Tbsp nuts on top. Repeat layer until all ingredients are used. Serve immediately.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Creamy Mocha Frozen Dessert
In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into the bottom of a 13-in. x 9-in. x 2-in. baking pan. In a mixing bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Freeze.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Cut Glass Dessert
* Select Packages of Jell-O in complimentary colors and flavors.
CRUST: Preheat oven to 375 degrees F. Combine vanilla wafer crumbs, sugar, and pecans.
Cut in butter. Press into 9 X 13-inch pan. Bake 8 to 10 minutes.
FILLING: In separate greased 8-inch square pans, make each of the 3 flavors of Jell-O according to the directions on the package. When set, cut into 1/2-inch cubes. Dissolve lemon Jell-O in hot pineapple juice, then add 1/2 c cold water. Place in refrigerator until it starts to set. Whip cream. Fold crushed pineapple into whipped cream, then add semi-set lemon Jell-O. Fold in the Jell-O cubes and pour into crust. Chill about 1 hour before serving.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Danish Dessert Sauce
Heat one cup liquid to boiling. Combine Clear-jel, sugar and gelatin, then make a paste with 1/2 cup liquid. Add to boiling juice and cook, stirring constantly until thick and clear, about one minute. Pour over drained canned fruit and serve with whipped cream that is made by beating two egg whites and one teaspoon vanilla then gradually adding 3/4 cup light corn syrup. Beat until stiff peaks form.
Kitchen Tip: When your rubber spatula gets battered edges, trim them off and it will be good for many more cooking sessions. After several trimmings, when its down to the lean and narrow, the spatula can still be used to scrape out the contents of small narrow-necked bottles.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Dessert Cornbread
Combine dry ingredients. Combine wet ingred. Mix together. Mixture will be quite watery. Pour into greased pan or dish (8" x 8", or something similar). Bake for 30 min. at 325 degrees, or until top is springy when gently touched. Serve hot in a bowl or dish. The center will be somewhat like custard, so you might not wish to eat it in your hand like you would a piece of bread. It may be served with honey, jam, or milk, or plain.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Dessert Crepe Batter
Put eggs, milk and water into a bowl and whisk until combined. Gradually add the flour, whisking constantly until the mixure is smooth. Add the liqueur and the butter and whisk again. Put a strainer over a bowl and pour the batter into the strainer, insuring a smooth batter.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Cherry Oat Dessert Squares
Preheat oven to 400-degrees. In large mixing bowl mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1-1/2 cups. Press remainder into bottom of 9-inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumbs over top, pressing lightly. Bake for 20 to 25 minutes or until lightly browned. Cool. Cut into squares.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Easy Rhubarb Dessert
Mix cake as instructed on package. Pour batter into a greased 13" x 9" x 2" baking pan. Spread rhubarb over batter. Sprinkle with sugar; pour cream over top. Do not mix. Bake at 350 degrees for 35-40 minutes or until cake tests done. Yield: 12-16 servings.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Flag Dessert
Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. Line bottom of 12 x 8 inch glass baking dish with 8 slices of cake. Top with 1 cup sliced strawberries, 1 cup of the blueberries, then half of the whipped topping. Place remaining cake slices over whipped topping. Spread remaining whipped topping over cake. Place strawberry halves and remaining 1/3 cup blueberries over whipped topping to create a flag design. Refrigerate until ready to serve. Makes 15 servings.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Flan Cuban Dessert
Stir eggs enough to mix the yolk and white. Add the rest of the ingredients (except for the 9 tbl of sugar and the 2 tbl of water). Strain the mixture. Prepare a caramel with the water and sugar to cover the bottom of the bowl. Let slightly cool down the caramel. Pour the mixture over the caramel. Fill a low flat mold with water. Place the mixture bowl on the water. Place in oven on moderate heat for 1 hr.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Frangelica Velvet Dessert
Beat whites until foamy. Gredually add sugar and beat until stiff. In a blender place the chocolate bits and grate finely. Add boiling water and stir until melted. Add the egg yolks to the blender and the frangelica liquor. Blend until smooth. Gently fold the chocolate mixture into the beaten egg whites. Spoon into 6 dessert dishes and chill until set. Drizzle with frangelica. Serve with whipped cream and one hazel nut.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
French Apple Dessert
1. Heat oven to 350F.
Grease 13x9x2" baking dish.
Prepare Streusel; reserve.
Spread apples in dish.
2. Beat remaining ingredients in blender on high speed 15 seconds; with hand beater or wire whisk beat for 1 minute or until smooth. Pour over applies. Sprinkle with streusel.
3. Bake about 55 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes. 12-15 servings.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Frosty Peanut Butter Dessert
Crust: Preheat oven to 350 degrees. Mix flour, sugar, butter and nuts and press into 9x9 pan.
Bake 15 minutes, until light brown. Cool. Filling: (for a 9x9" pan) Beat cream cheese with sugar, peanut butter, and vanilla. Add eggs, one at a time. Fold in topping. Spread over crust. In double boiler or microwave oven, melt chocolate chips. Drizzle chocolate in a thin stream over filling. With a knife, cut through to marble filling.
Cover & freeze. Thaw slightly before cutting into squares. Just for the record, here's the crust recipe that came with the original recipe for a 9x9" pan. Crust: Mix brown sugar, butter, peanut putter and crumbs. Press into 9 inch square pan. Chill.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Frozen Ho Ho Dessert
Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9x13" baking pan with HoHos.
Cover with one flavor of ice cream; spread crushed oreo cookies over ice cream. Freeze. Add second layer of ice cream. Freeze. Pour fudge sauce over this, then top with Cool Whip. Garnish with shaved chocolate. Freeze.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
10 Minute German Sweet Choc Cream Pie
Originally from: "Austin American-Stateman, May 24, 1990 Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Acquasale (sweet Pepper Sauce)
Warm the olive oil in a large heavy saute pot. Add the red onion & saute over a low heat until the onion becomes limp & translucent. Add the garlic & saute briefly. Stir in the pepper strips & sweat them over low heat for 20 to 25 minutes. Add the tomatoes & salt & cook another 2 to 3 minutes. Cool to room temperature. Put the mixture in a food processor & pulse about 30 times.
DO NOT PUREE. If it seems too moist, add the breadcrumbs. Serve either as an antipasto, or as a main dish with pasta or polenta. Or, add stock & serve as a soup.
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
|
Apple and Sweet Potatoes
Place sweet potatoes in a saucepan and cover with water.
Bring to a boil and cook 30 to 40 minutes or until tender.
Remove from water, peel and mash.
Add butter, apple juice, salt and pepper.
Stir in apple, cloves and dash of nutmeg.
Place in an ovenproof serving dish and warm in 350 degrees oven to minutes before serving.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FRUIT EXCHANGE CAL: 116, CHO: 6mg; CAR: 24g; PRO: 1g; SOD: 80mg; FAT: 2g
Ingredients
|
Category: Desserts and sweets
|
Like this recipe? Leave your comment
here
|
