Can anybody give me ideas for a dessert that i can make.
Would you mind giving me the recipe also?
Thank You!Dessert Recipes?
Mini Apple Pies
2 9 inch pie crusts
Filling
1Tbsp. freshly squeezed lemon juice
1 lb baking apples
1/3 cup sugar, plus more for sprinkling on top
2 Tbsp. unsalted butter
1/8 tsp. cinnamon
1/4 tsp. nutmeg
The Filling
Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
--------------------------------------鈥?br>
Preheat oven to 375.
Cut circles from piecrust (can also be cut into rectangles). Roll out slightly, then place on a baking sheet.
Place about a 1/2 Tbsp., or enough to cover the crust leaving about a 陆 inch without graham cracker crumbs. Cut the apples into small pieces. In medium bowl, mix the apples with sugar and cinnamon. Divide apples among crusts. Fold edge of each crust up and over apples to form pies, then crimp with the end of a fork. Before baking brush with a little bit of butter and sprinkle a mixture of cinnamon and sugar on top (1/4 cup sugar and 1/4 tsp. cinnamon). Bake for about 25-30 minutes until pies are golden brown. Let cool 5 minutes before removing from baking sheet.
Mini Peach Pies
Ingredients:
1 1/2 cups fresh (or frozen) peaches
1 refrigerated piecrust
2 1/2 Tbsp. graham cracker crumbs
2 Tbsp. sugar
1/8 tsp. cinnamon
Preheat oven to 375.
Cut 5 circles from piecrust (can also be cut into rectangles). Roll out slightly, then place on a baking sheet.
Place about a 1/2 Tbsp., or enough to cover the crust leaving about a 陆 inch without graham cracker crumbs. Cut the thawed peaches into chunks. In medium bowl, mix peaches with sugar and cinnamon. Divide peaches among crusts. Fold edge of each crust up and over peaches to form pies. Before baking brush with a little bit of butter and sprinkle a mixture of cinnamon and sugar on top (1/4 cup sugar and 1/4 tsp. cinnamon). Bake about 25-30 minutes until pies are golden brown. Let cool 5 minutes before serving.
Brownie Pie
6 Tbsp.(3/4 stick) unsalted butter
3 1/4 cups (20 oz)semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 Tbsp. instant coffee granules
1/2 tsp pure vanilla extract
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp kosher salt
1 cup (4 oz) chopped walnuts
2 to 3 Tbsp. heavy cream
Grease and flour a 9-inch tart or pie pan Preheat the oven to 350潞F.
Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.
Fantasy Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow cr猫me
1 cup chopped nuts
1 tablespoon vanilla
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow cr猫me, nuts %26amp; vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Notting Hill Brownies
2 cups unsalted butter, melted and cooled
2 cups granulated sugar
1 1/2 cups packed brown sugar
1 1/2 teaspoons vanilla extract
6 eggs
1 1/3 cups unsweetened cocoa powder
2 cups all purpose flour
3/8 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped walnuts or pecans (optional)
Powdered sugar for dusting (optional)
Preheat the oven to 350. Spray a 9x13 inch baking pan lightly with non stick cooking spray Line the bottom with parchment paper. Line a baking sheet with parchment paper. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the melted butter, granulated and brown sugars, vanilla, and eggs. Beat well on the lowest speed. In a medium bowl, hand whisk the cocoa, flour, baking soda, and salt together. Fold into the batter and blend well with the mixer, stopping once or twice to scrape the bottom of the bowl. Fold in the nuts. Pour into the prepare pan. Smooth the top with a wet knife or metal spatula.
Place the pan onto the prepared baking sheet and bake for 35 to 45 minutes, or until set and slightly firm, but not dry. Let cool completely on a wire rack, then freeze for 1 hour. Unmold and peel off the parchment paper. Cut into squares, roughly 2 1/2x2 1/2 inches. Wrap each in waxed paper and keep frozen or refrigerated. To serve for a party, piles the brownies onto a platter and dust with powdered sugar.
Variation: Skip the powdered sugar and drizzle the brownies with melted chocolate.
Peach Melba Upside Down Cake
1/3 cup butter
1 cup light brown sugar, packed
28 (about 1 戮 lbs.) oz peaches, sliced
water
1 cup fresh raspberries
18.25 oz white cake mix
2 large eggs
3 Tablespoons vegetable oil
1. Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top.
2. Drain peaches, reserving peach syrup.
3. Add enough water to make 1 1/3 cups liquid -- set aside.
4. Scatter raspberries on top of peaches.
5. In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil.
6. Beat on medium speed for 2 minutes.
7. Pour batter evenly over fruit.
8. Bake for 45-50 minutes or until a tester comes out clean.
9. Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet.
****Note.canned peaches work best for this recipe because they keep their color and texture during baking. If you want evenly sized slices.buy peach halves and slice them yourself.
Pre-Baked Apple Pie
Crust
2 1/2 cups all-purpose flour
4 tsp. sugar
1/4 tsp. salt
14 Tbsp. (1 stick %26amp; 6 Tbsp.) cold butter, cubed
1 large egg, lightly beaten with 2 Tbsp. cold water
Filling
2 Tbsp. freshly squeezed lemon juice
3 lbs baking apples
2/3 cup sugar, plus more for sprinkling on top
1/4 cup unsalted butter
1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 large egg, lightly beaten
The Crust
Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
The Filling
Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
Place a rack in the lower third of the oven and preheat the oven to 375藲 F.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan Dessert Recipes?
Chocolate Caramel Pecan Cheesecake
Crust:
2 cups graham cracker crumbs
6 tablespoons butter, melted
1 (14-ounce) package soft caramels, unwrapped
1 (5-ounce) can evaporated milk
1 cup chopped pecans
Cheesecake:
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
4 (1-ounce) squares semisweet chocolate, melted and cooled slightly
2 teaspoons vanilla extract
2 large eggs
Sweetened whipped cream for accompaniment (optional)
Preheat oven to 350掳F (175掳C).
In a small bowl, combine crumbs and butter. Press crumb mixture firmly onto bottom and 1 inch up side of of a 9-inch springform pan. Bake for 10 minutes.
In a small microwavable bowl, microwave caramels and milk on HIGH for 4 minutes, stirring after 2 minutes, or until caramels are completely melted. Pour over baked crust and sprinkle with pecans. Allow to cool to room temperature.
In a large bowl, beat cream cheese and sugar with electric mixer on medium speed until well blended. Add chocolate and vanilla and mix well. Beat in eggs, one at a time, mixing on low speed after each addition just until blended; pour cheesecake mixture over pecans, pouring first around the edge and filling center last. Place springform pan on baking sheet.
Bake 45 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight.
Serve with a dollop of sweetened whipped cream, if desired. Store in refrigerator.
Pig Out Cake
1 box of yellow cake mix
1 small can (11oz) of mandarin oranges, undrained
1/2 c. oil
4- eggs
Icing:
12-16 oz Cool whip (I use 16 oz)
1 lg. can crushed pineapple, undrained
1 sm. pkg. instant vanilla pudding
Combine cake ingredients and mix well. Bake in rectangle pan at 350 degrees for approximately 30 minutes or until inserted tooth pick comes out clean.
Combine icing ingredients and spread on cooled cake.
Cake does need to be refrigerated until ready to serve.
* I sometimes add flaked coconut to the icing mixture.
7-layer bar cookies...
These are YUMMY!!!!
1/2 c. butter or margarine
1 c. graham cracker crumbs
6 oz. chocolate chips
6 oz. butterscotch chips
1 1/3 c. flaked coconut
1/2 c walnuts
1 can sweetened condensed milk
Melt butter in 13x9' pan. Sprinkle crumbs evenly over butter. Layer with chocolate chips, butterscotch chips, coconut and walnuts. Pour milk over all. Bake @ 350' for 30 minutes. Cool. Cut into bars.
Death by Chocolate
1 box chocolate cake mix
4 sm boxes of Instant Choc. pudding
4- 8-oz. cool Whip
* oreo cookies crumbs (optional)
* melted chocolate (optional)
* chopped heath bars (optional)
* chocolate chips (optional)
This really looks nice in a glass pyrex dish or a trifle bowl.
Bake cake according to directions.
and prepare pudding according to box.
When cake is cooled.
Layer as follows:
half the cake - crumbled
half the pudding ( 2 boxes prepared)
16 oz. cool whip
Optional ingredients
Repeat-
* If you want you can sprinkle oreo crumbs, heath bars, and chocolate chips on the cool whip layers. On the final cool whip layer you can drizzle melted chocolate and sprinkle oreo crumbs and chocolate chips. I added oreo cookie crumbs and leftover melted chocolate in between the layers.
A great dessert is French vanilla ice cream, topped with sliced strawberries. It's so easy and delicious. You can also do chocolate with raspberries.
Other summer-y type treats are smoothies.. just blend some vanilla ice cream with whatever type of fruit you want.
An ethnic-type of dessert I sometimes make is Ali Akbar Mashti ice cream.. In Iran you can get it from vendors.. but here, I make it. Anyway, I buy large plain wafer cookies.. they have to be at least the size of a palm. Also, I get rose water, vanilla ice cream, and thick cream. Chill the thick cream--but don't let it freeze. The ice cream should be softer, so you can mix it with the thick cream. Then you add rose water, and mix it. At that point, I make a little ice cream sandwich with the mixture between the wafer cookies. I place them on a sheet of aluminum foil, and place little bits of pistachio (it's sweet and salty with pistachio) in the exposed bits of ice cream. Then I put the ';sandwiches'; on the aluminum foil and set it in the freezer, to eat later.
these are awesome they are like mini cheesecakes
PETITE CHERRY CHEESE
2 8-oz pkgs. cream cheese, softened
3/4 c. sugar
2 eggs
1 T. lemon juice
1 tsp. vanilla
24 vanilla wafers
1 can cherry pie filling
Beat creama cheese, sugar, eggs, lemon juice %26amp; vanilla until light and fluffy. Line muffin tins with paper cups; place a vanilla wafer in bottom of each. Fill the cups 3/4 full of cream cheese mixture. Bake at 375 for 15-20 min, or until set. Top each with about 1 TB. pie filling and chill ... Makes 24
Something super easy and super delicious is strawberry shortcake, especially since strawberries are in season right now. Just take pound cake (usually find it in the freezer section), whipped cream and fresh sliced strawberries and stack it like this: pound cake, whipped cream, strawberries, pound cake, whipped cream, and finally top w/ strawberries. Good luck!
The problem with your question is...... There are so many.....what do you like? Fruit, sweet, chocolate, Cookies cakes, pies. You can go to many web sites. If you know a name, like Betty Crocker, just submit it as Betty Crocker recipes, and it will give you listings of different things. Martha Stewart is another.
I use these allot! My mother has a special diet I have to go by, and there are so many thing to find.
Yahoo even has it own recipes.
I love using this website for my culinary delights. You can pick from a variety of different desserts here
WOW! That's a tough question. I have lots and lots of recipes for desserts. I'm known as the dessert queen at my church as I am always trying new desserts. Here are a few of my favorites:
Easy Toasted Coconut Pie
2 squares semi-sweet baking chocolate, chopped
3/4 c. coconut, toasted and divided
2 c. thawed cool whip, divided
1 graham cracker crust (6 oz)
1 1/2 c. cold milk
1 pkg. coconut cream or vanilla instant pudding
Microwave chocolate in med. bowl on high 1 min.; stir until chocolate is completely melted. Add 1/4 c. of coconut and 1 c. cool whip; stir until well blended. Spread onto bottom of crust. Refrigerate while preparing filling.
Pour milk into lg. bowl. Add dry pudding mix. Beat w/ wire whisk 2 min. or until well blended. Spoon into crust. Top w/ remaining 1 c. of cool whip; sprinkle w/ remaining 1/2 c. coconut.
Refrigerate 4 hrs. or until ready to serve. Store leftover pie in refrigerator.
Double Chocolate Mocha Trifle
1 brownie mix (plus ingredients to make brownies)
1 3/4 c. cold milk
2 pkg. (3.3 oz.) instant white chocolate pudding
4 t. instant coffee granules
2 T. warm water
2 c. cool whip
3 (1.4 oz) Heath bars, chopped (i use toffee baking pieces)
Prepare brownies according to pkg. directions. Bake and cool completely. Cut into 1'; cubes. In med. bowl, whisk together milk and pudding mixes until mixture begins to thicken. Dissolve coffee granules in water and stir into puddng mixture. Fold in whipped topping. In a glass serving bowl, layer 1/3 of brownie cubes, 1/3 pudding mixture and 1/3 of candy. Repeat layering until ingredients are used. Chill 30 min. before serving. Enjoy!
Easy Oreo Truffles
1 pkg. (1 lb. 2 oz) oreo cookies, divided
1 pkg. (8 oz) cream cheese
2 pkg (8 oz) semi sweet baking chocolate, melted
Crust 9 cookies to fine crumbs in food processer; set aside. Crush remaining cookies to fine crumbs: place in med. bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1'; in diameter. Dip balls in chocolate; place on wax paper covered baking sheet. Sprinkle w/ reserved cookie crumbs. Refrigerate until firm, about 1 hr. Store leftovers in fridge. *I made these for Christmas and gave out as gifts.
This one is my all time favorite dessert:
Tiramisu Brownie Squares
1 pkg. (9x13) brownie mix (plus ingredients to make cake-like brownies)
1 c. milk
1/4 c. instant coffee granules
2 (8 oz.) containers of cool whip
2 pkg. cheesecake flavor instant pudding
20 oreos, coarsley chopped
2 squares semi sweet chocolate
1/4 t. cinnamon
Preheat oven to 350. Prepare brownie mix according to pkg. directions for cake-like brownies. Bake and let cool completely. In lg. bowl combine milk and coffee granules. Stir w/ whisk until dissolved. Add 8 oz. of cool whip and all of pudding; whisk until smooth. Coarsely chop cookies and fold into pudding mixture. Spread evenly over brownies. Top w/ remaining cool whip (i use a cake decorating bag and star tip to make decorative, but you can just spread it on if you want to). Grate chocolate over cool whip and sprinkle w/ cinnamon. Refrigerate at least 30 min. Cut into squares and enjoy!
I have over `14000 recipes in my cooking group. !30 bar cookies alone. Not knowing what kind of dessert you want come and check them out. All easy to find. Free to join and no obligations
http://groups.msn.com/CookingWithKay
Chocolate Mousse Torte
This is the ultimate cake of cakes !!!! Takes a little time but very impressive !!
CAKE
3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar
1 1/4 cup water, divided
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cup sugar
1/4 cup butter, softened
1/4 tsp vanilla
2 eggs
MOUSSE FILLING
1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar
2 TBSP of sugar
1 1/2 cup heavy cream, divided
Melt 2oz bars and 1/2 cup whipping cream over water or in micowave. Let cool to room temp.
Whip 1 cup whipping cream with 2 TBSP to stiff peaks
Gently fold in melted chocolate. Use as directed below
VIENNESE GLAZE
4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla
Cake
Preheat oven to 375
Combine over hot water ( not boiling)
3 baking bars and 1/4 cup water
Stir until bars are melted and mixture is smooth
Set aside
Combine flour, salt and baking soda
Set aside
Combine sugar, butter, and vanilla, beat well
Add eggs one at a time
Blend in chocolate mixture
Gradually add flour mixture with 1 cup of water
Spread into 4 greased 9 inch round pans
This will not take long to bake. Original recipe calls for 2 pans and then splitting cakes which is a crumby mess. The 4 pans is much quicker and makes a much nicer cake.
Cool cakes and remove from pans
Spread 3 of the layers with the mousse filling ,placing the 4th cake on top with no filling
A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze
The glaze will set very fast and it will have a veery nice smooth look to it.
GLAZE
In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill mixture is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake
If I make this in the summer I like to get leaves like lilac ones, wash them and dry
Brush the top of the leaves in melted chocolate and put in freezer on wax paper to harden
Carefully peel off leave and place the 3 chocolate leaves in the center of the cake
OREO PIZZA
30 OREO, divided
1 pkg fudgy brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1 1/2 cup mini marshmallows
1/3 cup m%26amp; m
Pre heat oven to 350
Put 22 cookies in bag and crush
Cut remaining cookies in to small pieces
Prepare brownie mix using oil, water, and eggs
Stir in crushed cookies
Pour into sprayed pizza pan
Bake 18- 20 min
Sprinkle top with marshmallows
Return to oven 1- 2 min
Remove pan from oven
Sprinkle cookie pieces and M%26amp;M over top
I like to melt a small amount of chcoclate and or vanilla frosting in the microwave.
Take a fork and drizzle the frostings over the top the of the pizza
If you like coconut..........this is the most wonderful cake !!!!!
White On White Cake
18- 24 servings
1 box white cake mix
15 oz can cream of coconut
8 0z of frozen whip cream
14 oz flaked coconut
In 9x13 pan, bake cake according to directions
Using a fork poke holes in baked cake, while warm
Spoon cream of coconut over it
Cool completely
Spread whip cream over cake
Sprinkle with coconut
Keep refrigerated, wonderful while cold
Godiva Frozen Chocolate Turtle Pie
Chocolate Wafer Crust:
1 1/4 cups chocolate wafer crumbs
1 cup pecans, lightly toasted and finely chopped 4 tablespoons unsalted
butter, melted
Ice Cream Filling:
1 pint premium vanilla ice cream, softened 5 ounces Godiva Vanilla
Caramels, coarsely chopped (about 1 cup) 1/2 cup chopped pecans
Caramel Layer:
1/4 cup packed light brown sugar
2 tablespoons unsalted butter
2 tablespoons light corn syrup
2 tablespoons heavy cream
1 teaspoon vanilla extract
Chocolate Glaze:
3 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped 1/3 cup
heavy cream 1 tablespoon light corn syrup
Garnish:
3/4 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Godiva Nut or Caramel Candies, cut up
Make the crust:
In medium bowl, stir together wafer crumbs, pecans and butter with fork
until mixture is well combined. Press mixture onto bottom and up sides
of 9-inch glass pie plate. Freeze for 30 minutes or until firm.
Make the ice cream filling:
Spread half of softened ice cream into prepared pie shell. Top with
chopped chocolate candies and pecans. Spread with remaining ice cream.
Cover pie with plastic wrap and freeze while preparing caramel layer.
Make the caramel layer:
In small, heavy saucepan over medium heat, stir together brown sugar,
butter and corn syrup. Heat for 2-3 minutes, stirring constantly, until
sugar is dissolved and mixture is boiling. Remove pan from heat and
whisk in cream and vanilla until blended. Let mixture cool to room
temperature. Spoon caramel mixture over ice cream layer in pie shell,
covering it completely. Freeze pie for 20 minutes, until caramel layer
is set.
Make the chocolate glaze:
Place chocolate in medium bowl. In heavy, medium saucepan, heat cream
and corn syrup over medium heat until mixture comes to boil. Pour hot
cream mixture over chocolate. Let stand for 30 seconds to melt
chocolate. Gently whisk until smooth. Let cool for 5 minutes or until
slightly thickened. Remove pie from freezer and pour glaze over top of
caramel layer, covering it completely. Freeze pie until ready to serve.
Garnish the pie:
Beat cream, sugar and vanilla in chilled, medium bowl, using hand-held
electric mixer to stiff peaks. Place whipped cream into pastry bag
fitted with large star tip (such as Ateco #7). Pipe cream around top
edge of pie. Garnish with chopped chocolate candies. Serve immediately.
Strawberry Bavarian Cream
1 pkg (10 ounces) frozen sliced strawberries, thawed
1 cup boiling water
1 pkg (3 ounces) strawberry flavored gelatin
1 cup chilled whipping cream
Drain strawberries, reserving syrup. Pour boiling water over gelatin in bowl, stirring until dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir into gelatin. Chill until almost set.
In chilled bowl, beat cream until stiff. Beat gelatin until foamy. Fold gelatin and strawberries into whipped cream.
Pour into 1 quart mold or individual molds. Chill until firm.
If you like coconut you will love these three recipes.
Hello Dollies
Serves: 20
Prep. Time: 0:35
1/2 cup butter OR margarine - melted
1 1/2 cups graham cracker crumbs
1 cup chocolate chips
1 cup sweetened coconut flakes
1 can sweetened condensed milk
1/2 cup chopped walnuts OR pecans
Make it easy, Make it fast!
Hello Dollies Bar Cookie Mix
Buy the mix!
-Pour melted butter into a 9'; X 9'; X 2'; baking pan.
-Sprinkle the graham cracker crumbs over the butter; combine with a fork; press evenly into bottom of pan.
-Sprinkle chocolate chips evenly over crust; sprinkle coconut evenly over chocolate; pour milk evenly over the top; top with nuts.
-Bake in a 350 degree oven for 25-30 minutes, until middle is melted.
-Cool at least 20 minutes before cutting.
Notes: Once you've tried these, you'll crave them all the time!
Coconut Creme Pie-
Ingredients:
* 4 eggs, lightly beaten
* 3/4 c. sugar
* 1/2 c. all-purpose flour
* 1/2 tsp. baking powder
* 1/4 c. butter, melted
* 2 c. milk
* 1 1/2 c. coconut
* 1 tsp. vanilla
Preparation:
Combine in order given; mix well. Pour in greased 10 inch pie pan. Bake at 350掳 for 45 minutes or until brown. Delicious. Makes its own crust.
Coconut Cake-
Cake:
Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
Filling
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Frosting
1 recipe 7-minute Frosting
Flaked, sweetened coconut, for sprinkling
Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Yield: 1 (3-layer) cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Ease of preparation: Easy
Basic 1-2-3-4 Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Yield: 3 layer cakes
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Ease of preparation: Easy
7-Minute Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes
Preparation time: 5 minutes
Cooking time: 7 minutes
Ease of preparation: easy
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