What are some really good dessert recipes to try?

The difficulty shouldn't be too high, but a little challenge is fine.What are some really good dessert recipes to try?
Japanese Cheesecake





2 oz (50 grams) soft flour


7 oz (200 cc) regular milk


3 1/2 oz (100 grams) cream cheese Cut into small pieces


2 lg egg yolks


5 lg egg whites


2 oz (50 cc) heavy cream


3 1/2 oz (100 grams) sugar


butter, hot water


Your favorite jam on top, if desire





Place flour, milk and cream cheese in a ovenware. Microwave it 3 minutes. Stir well and then microwave for another 2 minutes.





Add egg yolk and heavy cream, and stir well. Stay aside with a wrap.


Beat egg whites well in a bowl until the meringue is stiff and glossy. While beating add sugar in three separate times.


Mix 1/3 of the meringue and the mixture of egg yolk and cream in a bowl. Add the remaining meringue and mix like cutting..





Grease a cake pan with the butter. Pour the mixture. Bake at 325 degree F (170 degree C) for 45 minutes in a half watered baking sheet without preheating.





Cool it at refrigerator after deflating to height of half.





To serve, apply your favorite jam over the top of the cheesecake.What are some really good dessert recipes to try?
Difficulty: Easy


Prep Time: 20 minutes


Inactive Prep Time: 30 minutes


Cook Time: 40 minutes


Yield: 100 servings





Chocolate Dessert Lasagna











6 lbs. no-boil lasagna noodles


23 pounds ricotta cheese


3# 1 oz powdered sugar


1# 11 oz unsweetened cocoa


23 large eggs


5# 14 oz mini chocolate chips


11 oranges, zested


25 oz shelled roasted pistachios


2 3/4 lbs. white chocolate, coarsely grated


Preheat the oven to 350 degrees F.


Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.





Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve. Of course this feeds 100 so you will have to scale it down. This is delicious if you think it would not be because of the ricotta you would be wrong they serve this in alot of fine dining I talian restaurants.
Apple Crisp








Ingredients %26amp; Directions:


Apple Mixture:


10 cups apples, peeled and sliced


1/4 cup lemon juice


1 tablespoon lemon zest


3/4 cup sugar


1/2 cup golden raisins





Topping Mixture: 1 1/2 sticks butter


1 1/4 cups all-purpose flour


1 1/2 cups light brown sugar


1 1/2 cups oats


2 tablespoon lemon zest


1-tablespoon cinnamon


1-teaspoon nutmeg


1-teaspoon cardamom Vegetable oil or cooking spray





Combine all ingredients for apple mixture in a bowl.





In another bowl, cut the butter into the flour and stir in remaining topping ingredients.





Spray interior of camp Dutch oven with cooking spray or wipe with vegetable oil. Spread apple mixture in bottom of camp oven. Top with topping mixture. Bake at 350 degrees by placing 8 coals under and 16 on lid. Continue cooking until apples are cooked and topping is brown. Serve warm with ice cream or whipped cream.





Yield: 6-8 servings








Dutch Oven Peach Cobbler





Ingredients:


2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice


1 pint fresh blueberries


1/2 cup baking mix (recommended Bisquick)


1/3 cup sugar


Ground cinnamon





Directions:


Topping:


2 1/4 cups baking mix (recommended Bisquick)


1/4 cup sugar


1/4 cup (1/2 stick) butter, melted


1/2 cup milk


Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)





Spray a Dutch oven with vegetable oil cooking spray. Preheat oven to 350 degrees F.





Drain 1 can of the peaches. Combine both cans of peaches, including the juice from the undrained can, the blueberries, if using, the baking mix, sugar, and a sprinkling of cinnamon. Place this mixture into the Dutch oven.





To make the topping: Combine the baking mix, sugar, butter, and milk in a resealable plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.





Place the Dutch oven into the preheated oven for 30-45 minutes, or until the top is golden brown and crusty.





Yield: Serves 10








Not Yo' Mama's Banana Pudding





Ingredients:


2 bags Pepperidge Farm Chessmen cookies


6-8 bananas, sliced


2 cup milk


1 5-ounce box instant French vanilla pudding


1 8-ounce package cream cheese, softened


1 14-ounce can sweetened condensed milk


1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip





Directions:


Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.





In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.





Yield: 12 servings








http://www.pauladeen.com/recipes
Nana's Graham Cracker Pudding


ingredients


1 lg box of instant vanilla pudding


1 lg box of instant chocolate pudding


6 c. milk (for making the pudding)


1 lg Cool Whip (yes you can use generic)


1 container of chocolate icing


1 box of graham crackers (not the cinnamon)


1 9' x 13' pan





break 6 graham crackers in half and place in the bottom of pan, covering the bottom





in a bowl mix the vanilla pudding per directions and then add half of the container of cool whip into the pudding.....mix this up until creamy


pour this onto the graham cracker, smooth it out until it is evenly distributed





put another layer of graham crackers on top of the pudding/cool whip mixture





in a bowl mix the chocolate pudding as per directions add the rest of the cool whip





pour on top of the graham cracker layer





now for the top, on each graham cracker half spread on the chocolate icing and place on top of the chocolate/cool whip layer


cover the top with these chocolate icing topped graham crackers (about 12 graham cracker halves)





cover with aluminum foil, chill for minimum of 2 hours.....cut into slices and serve





my family loves it
banana split pie very easy and yummy...





get a graham cracker crust, layer with sliced bananas (thin) sliced strawberries (thin) then put a layer of vanilla pudding. Then another layer of bananas and another layer of strawberries (cut thin)


Put cool whip on top of that sprinlkle, with chopped up cherrys and nuts. There you have a very easy, good pie and keep it in the fridge untill ready to serve. The vanilla pudding you can use the instant pudding mix.
Yummy recipe that you can change to suit what ever your taste buds are calling for.





2/3 cup shortening





2 cups brown sugar





3 eggs





1/2 tsp. salt





2 cups flour





1 tsp.baking powder





1 cup nuts





1 pkg. of chips (chocolate,M%26amp;M鈥檚 or butterscotch).





Mix ingredients together and bake in 9 x 13 pan for 25 minutes at 375 degrees. Coll and cut into bars.

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