Dessert recipes???

for a project in school, I'm making a cookbook of desserts. I am looking for recipes that people have tried, or I would just go online. I was wondering if anyone had any dessert recipes that I could add to my projectDessert recipes???
Pi帽a Colada Cake


Moist, delicious and easy





1 box yellow cake mix


1 box instant vanilla pudding %26amp; pie filling mix


1 can Coco L贸pez Cream of Coconut


陆 cup plus 2 tablespoons Puerto Rican rum


1/3 cup cup vegetable oil


4 eggs


1 can crushed pineapple, well drained





*Garnish with any of these. . . whipped cream, pineapple slices, maraschino cherries, or and toasted coconut.





Mix the cream of coconut and rum together and set aside.





Preheat oven to 350潞. In a large mixing bowl, combine cake mix, pudding mix, 陆 the coconut cream and rum mixture, oil, and eggs. Beat on medium speed for about 2 minutes. Stir in the drained pineapple. Pour into a well greased and floured 10-inch bundt pan. Bake for 50-55 minutes. Cool slightly.





Using a kitchen brush brush some of the remaining cream of coconut and rum mixture on the surface of the cake (which is the bottom of the cake) before taking the cake out of the pan. Remove from pan and using a table knife, skewer, or ice pick poke holes about 1 inch apart in cake almost to bottom. Using the brush again brush the cake heavily with the remaining coconut cream and rum mixture. Brush some all around the outside of the cake and heavy on top. Chill thoroughly then garnish. Store in refrigerator.Dessert recipes???
Homemade Banana Pudding Pie





INGREDIENTS


2 cups vanilla wafer crumbs


3 bananas, sliced into 1/4 inch slices


1 1/2 cups white sugar


1/4 cup all-purpose flour


2 cups milk


3 egg yolks


2 teaspoons butter


2 teaspoons vanilla extract


3 egg whites


1/4 cup white sugar





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Line the bottom and sides of a 9 inch pie plate with a layer of alternating vanilla wafers and banana slices.


To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine.


Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot.


Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.


To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer.


Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.
Black Forest Pudding





Take one packet of chocolate Angel Delight and make it upaccording to instructions. Divide it amongst four glasses. Divide a tin of cherry pie filling amongst the four glasses. Top with whipped cream and shaved chocolate.
Death by Chocolate


INGREDIENTS


1 (18.25 ounce) package chocolate cake mix


1/2 cup coffee flavored liqueur


5/8 cup dry chocolate mousse mix


8 (1.4 ounce) bars chocolate covered English toffee


2 (16 ounce) packages frozen whipped topping, thawed


1 (1.5 ounce) bar milk chocolate candy


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.


Prepare cake mix according to package directions. Pour batter into the prepared pans.


Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.


Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.


Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.








Strawberry Delight Dessert Pie


INGREDIENTS


1 1/2 cups graham cracker crumbs


1/4 cup white sugar


1/3 cup butter, melted


1 (8 ounce) package cream cheese


1/4 cup white sugar


2 tablespoons milk


3 1/2 cups frozen whipped topping, thawed


2 pints fresh strawberries, sliced


2 (3.4 ounce) packages instant vanilla pudding mix


3 1/2 cups milk


DIRECTIONS


In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and melted butter until well blended . Press mixture into the bottom of a 9x13 inch pan. Chill in freezer while you make the filling.


In a large bowl, beat the cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1/2 of the whipped topping.. Spread filling over crust. Place the strawberries in an even layer over filling. Prepare instant pudding as directed on package, but using only 3 1/2 cups milk. Spread prepared pudding over strawberries. Chill 4 hours or overnight.


Before serving, spread remaining whipped topping over pudding.
Family recipe...........very delicious!!! :)





SUNDAE DATE BOATS


1 banana, split lengthwise


2 large scoops caramel stripe ice cream or French vanilla ice cream


1/2 cup butterscotch or caramel dessert topping


1 canister whipped cream


2 cherries


Serving size: 2 servings





Place banana halves in a dessert boat. Add 2 large scoops ice cream. Remove the lid from the dessert topping jar and heat in microwave for 20 to 30 seconds. Pour warm sauce over ice cream. Top each scoop of ice cream with a big swirl of whipped cream and a cherry. Add 2 spoons .
Sour Cream Chocolate Cake with Coconut Frosting


Source: FC - Issue 37





Serves sixteen





Baking the layers at 300 degrees F keeps the cake exceptionally moist. Serve it at room temperature; the coconut softens when refrigerated.








Click here to hide image








RECIPE INGREDIENTS








For the Cake:





3/4 cup cocoa powder (I use Hershey's)





1 1/2 cups boiling water





6 oz. (12 tablespoons) unsalted butter, cut into six pieces





3/4 cup sour cream





3 large eggs





1 teaspoon vanilla extract





12 oz. (3 cups) cake flour





3 cups sugar





2 1/4 teaspoon baking soda





1 1/2 teaspoon salt








For the Frosting:





6 large egg yolks





1 cup sugar





1/2 cup coconut milk





1 to 2 teaspoons coconut extract (or to taste)





1 lb. unsalted butter, cut into tablespoons, softened (but not at all melted)





4 cups large shaved coconut (fresh or desiccated), toasted

















RECIPE METHOD








TO MAKE THE CAKE:


Heat the oven to 300 degrees F. Line the bottoms of two 9-inch cake pans with kitchen parchment and set them aside (there's no need to grease the pans). Put the cocoa powder in the bowl of an electric mixer fitted with the whisk attachment. Pour the boiling water over the cocoa and whisk until smooth. Add the butter and sour cream and blend on low speed until the butter melts. Allow the mixture to cool for a minute if still very hot, and then add the eggs and vanilla and whisk until smooth. Cool for 10 minutes.








Meanwhile, sift together the cake flour, sugar, baking soda, and salt. With the mixer on low speed, add the dry ingredients a little at a time to the butter mixture, scraping down the sides once or twice. Increase the speed to medium and blend for another 3 minutes. Pour the batter into the prepared pans and bake until the center of the cake feels firm and the cake just barely begins to pull away from the sides of the pan, 50 minutes to 1 hour (begin checking after 45 minutes). Remove the cakes from the oven and let cool completely before frosting.








TO MAKE THE FROSTING:


Put the yolks in the bowl of an electric mixer fitted with a whisk attachment. In a small saucepan, combine the sugar and coconut milk. Stir to combine and then bring to a boil. As the mixture heats, begin whipping the eggs on high speed. Boil the coconut milk and sugar until the mixture reaches the soft-ball stage (238 degrees F on a candy thermometer). Remove the mixture from the heat. Stop the mixer and pour a small amount of the syrup into the egg yolks. Quickly beat on high again. Repeat twice more until all the syrup is incorporated. (You can also add the sugar syrup in a steady stream with the mixer on, but be careful not to let it hit the beater or the syrup will be flung to the sides of the bowl where it will harden.) Continue beating until the mixture is cool. Add the coconut extract. With the mixer on medium speed, begin beating in the butter 1 or 2 tablespoons at a time. When the butter is completely incorporated, scrape down the sides of the bowl and beat another 1 minutes.








TO ASSEMBLE:


Use the frosting right away to fill and frost the cooled cake or cover tightly and refrigerate until ready to use. (Bring chilled buttercream to room temperature before using, beating briefly to smooth it, if necessary.) Pat on a generous coating of the shaved toasted coconut over the sides and top and, if you like, between the layers.





Better yet, make a chocolate cake and put the frosting of this recipe,on it. Yum!





John






























































Nestl茅 Toll House Chocolate Chip Pie


Estimated Times:


Preparation - 15 min | Cooking - 55 min | Cooling Time - 15 min cooling | Yields - 8





The sweet, creamy richness of a brown sugar base makes this chocolate chip pie a perfect foil for chopped nuts and whipped or ice cream. Serve with strong coffee or tea.


Ingredients:


1 unbaked 9-inch (4-cup volume) deep-dish pie shell *


2 large eggs


1/2 cup all-purpose flour


1/2 cup granulated sugar


1/2 cup packed brown sugar


3/4 cup (1 1/2 sticks) butter, softened


1 cup (6 oz.) NESTL脡庐 TOLL HOUSE庐 Semi-Sweet Chocolate Morsels


1 cup chopped nuts


Sweetened whipped cream or ice cream (optional)


Directions:


PREHEAT oven to 325掳 F.





BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.





BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream.





NOTES:


* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.
RED VELVET CAKE





1 1/2 c. sugar


2 eggs


2 1/2 c. flour


1 c. buttermilk


1 tsp. vinegar


1 tsp. vanilla


1 1/2 c. oil


1 tsp. soda


1 tsp. cocoa


1 sm. bottle red food coloring





Mix all together at once. Cook 3 layers, 30 minutes, 2 layers 40 minutes at 350 degrees.





CREAM CHEESE ICING FOR RED VELVET CAKE:





1 box powdered sugar


8 oz. cream cheese


1 stick butter


1 tsp. vanilla


1/2 c. chopped pecans (optional)





Let cream cheese and butter stand at room temperature. Mix together, add sugar and vanilla. Spread.
I just made this recipe over the weekend....they are delicious!





Boston Cream Pie Cupcakes





1 box yellow cake mix


1 box Jello vanilla pudding


1 container of cool whip


1 cup milk


4 oz semisweet chocolate





Make cupcakes according to the directions on the yellow cake mix box. Let cool and slice horizontal through the middle.


Add the 1 cup of milk to the jello pudding mix. Mix vigorously for about 2 minutes or so, and let stand for 5 minutes or so to thicken. Fold 1 cup of the cool whip into the pudding.


In a microwave, melt 4 oz of chocolate with 1/2 cup of cool whip for 1 1/2 minutes. Mix well.





Drop about a Tbsp of the pudding mixture in the middle of each cupcake. Frost the top of each cupcake with the chocolate mixture.





These are so simple to make, and everyone will love them! :)
::I have made this and it is awesome!::





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make sure you get the recipe for the crumb topping since it is separate.
Limeade Pie





2 graham cracker pie shells - 9 inch


2 small tubs whip topping


1 large can frozen limeade


1 can sweeten condense milk





Mix 1 1/2 tubs of whip topping, limeade, and milk together. Pour into Pie shells, Refreeze for 3 to 4 hours (best over night). Use left over whip topping to top pie slices.
Any Flavor Mousse





1 pkg any flavor instant pudding mix


2 cups cold milk


1 tub of cool whip





1. Mix milk and pudding and let sit for 5 minutes.


2. FOLD in Cool Whip


3. Spoon into individual serving dishes


4. Chill until ready to serve
Citrus Lace Tuiles with Buttercream Recipe








1 2/3 cups sugar


1 cup all-purpose flour


3/4 cup fresh orange juice


2 tablespoons fresh lemon juice


14 tablespoons unsalted butter, melted and cooled to room temperature


3/4 teaspoons grated lemon zest


3/4 teaspoons grated orange zest


Buttercream, recipe follows


Raspberries, for garnish


Buttercream:


1/2 cup egg whites


1/2 cup sugar


8 ounces (2 sticks) softened butter


4 ounces softened goat cheese (recommended: mild Coach Farms)


1 teaspoon vanilla








Using an electric mixer fitted with the whisk attachment, mix together the sugar and flour until well combined. With the mixer on low speed, drizzle in the orange juice and the lemon juice and mix until smooth. Drizzle in the cooled melted butter slowly and add the zests. Increase the speed to medium and mix until the batter is completely smooth. Refrigerate at least 4 hours (overnight is best).


Preheat the oven to 350 degrees F. For each tuile, drop a heaping teaspoon of batter onto a non-stick baking sheet with a non-stick liner, leaving three inches in between. Using a small, offset spatula or the back of a spoon dipped in cold milk to prevent sticking, gently pat each mound of batter into a very thin, even 4-inch round. Bake tuiles until they are golden brown all over, 9 to 11 minutes.





Using a cannoli mold and working very quickly, roll each tuile around the mold. When the tuiles have cooled, carefully slide off the mold. Tuiles may be made smaller to form around mini tuile molds.





Buttercream: Place egg whites and sugar in a stainless steel mixing bowl. Set bowl in a pot of simmering water, whisking constantly, until hot to the touch. Place whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on highest setting until whites are cool and stiff. Add softened butter bit by bit until all the butter has been added. Add the vanilla and the softened goat cheese bit by bit until all has been added and the buttercream is stiff.





Using a piping bag fitted with a star tip, fill each tuile shell with buttercream. Garnish with fresh seasonal fruit.
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It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..