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Thread: Recipe Thread: Desserts

  1. #1
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    Recipe Thread: Desserts

    Welcome to the Dessert Recipe Thread. As I find new recipes to try, I'll post them in here. And I want all of you to do the same. If you have comments, hints tips, pictures etc, add them in!

    Mangia!

  2. #2
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    This is not technically a recipe, but who cares?

    Chocolate Recipe Archive
    15,836 Cakes, 8,340 Pies, 5,055 Cookies, 9,006 Chocolate
    http://chocolate-recipes.chef2chef.net/recipes-01.shtml

  3. #3
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    Rice Pudding

    This recipe is originally from Allrecipes.com. I made some changes to it which I will write below it.


    Creamy Rice Pudding
    This is my mom's recipe for Rice Pudding. It's the best
    I've ever tasted and it gets rave reviews from everyone I
    serve it to. Sprinkle with nutmeg or cinnamon, if desired.
    For creamier pudding, use short or medium grain rice. Prep
    Time: approx. 25 Minutes. Cook Time: approx. 20 Minutes.
    Ready in: approx. 45 Minutes. Makes 4 servings.
    Printed from Allrecipes, Submitted by Erica G.

    3/4 cup uncooked white rice
    2 cups milk, divided
    1/3 cup white sugar
    1/4 teaspoon salt
    1 egg, beaten
    2/3 cup golden raisins
    1 tablespoon butter
    1/2 teaspoon vanilla extract

    Directions
    1 In a medium saucepan, bring 1 1/2 cups water to a
    boil. Add rice and stir. Reduce heat, cover and simmer for
    20 minutes.
    2 In another saucepan, combine 1 1/2 cups cooked rice, 1
    1/2 cups milk, sugar and salt. Cook over medium heat until
    thick and creamy, 15 to 20 minutes. Stir in remaining 1/2
    cup milk, beaten egg and raisins. Cook 2 minutes more,
    stirring constantly. Remove from heat, and stir in butter and
    vanilla. Serve warm.


    To make this lower calorie and lower in fat, I replaced the regular milk with fat free evaporated (not condensed) milk. Instead of sugar, I used Splenda. The pourable kind measures cup for cup with "real" sugar. I left out the raisins (ick) and the butter.
    With an extra sprinkle of cinnamon and some low fat cool whip on top, this was really tasty.

  4. #4
    Join Date
    Jan 2003
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    NYC ChefWitch & food psycho
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    Wow Faery, you're quick!! Here's one from me:

    Cinnamon Nut Sour Cream Cake

    3 C flour
    1/2 tsp baking soda
    1 C (2 sticks) butter or margarine (it tastes better with butter)
    2 1/2 C granulated sugar, divided
    1 tsp vanilla extract
    6 eggs (large)
    1 C sour cream
    1 tsp ground cinnamon
    1 C chopped walnuts

    Oven at 325 degrees. Mix flour and baking soda in small bowl. Beat butter and 2 1/4 C of the sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, beating after each addition until smooth.

    Pour 1/2 of the batter into greased and floured 12 C fluted tube pan or 10 inch tube pan (Bundt pan works here). Mix remaining 1/4 sugar and cinnamon; stir in walnuts. Sprinkle over batter in pan. To with remaining batter.

    Bake for 1 hour and 15 minutes to 1 hour and 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan and cool completely on wire rack.

    Top with sprinkled powdered sugar or a powdered sugar glaze (powdered sugar and milk until thin enough, but not runny to pour over cake).

    Bon Appetit!
    "Knowledge without mileage is bullsh*t"... Henry Rollins

    "That moral high horse is a tough perch to stay on"... Me

    "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


    R.I.P. MiLo
    Run free and catch the rabbits
    4/7/96 - 11/30/10

  5. #5
    Join Date
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    I made this one 2 weeks ago and it was quite tasty.

    Cream Cheese-Apple Crisp

    Topping
    1 1/2 C quick-cooking oatmeal
    1 1/3 C all purpose flour
    1 C packed brown sugar
    3 tsp ground cinnamon
    3/4 C butter, chilled, cut up

    Apples
    6 C peeled chopped apples (1/2 inch pieces - about 4 large apples)
    1/3 C sugar
    2 Tbl flour
    1 tsp ground cinnamon
    1/4 tsp salt

    Filling
    8 oz pkg. cream cheese, room temp.
    1/2 C sugar
    2 eggs (large)
    2 Tbl flour
    2 Tbl milk

    Heat oven to 350F. For topping: In large bowl, stir together oatmeal, 1 1/3 flour, brown sugar and 2 tsp cinnamon. Cut in butter until mixture is crumbly. Press half the mixture into bottom of 13 x9 inch glass baking dish; reserve remaining mixture for topping.

    For apples: In large bowl, toss together all apple ingredients until apples are coated. Spread over crust in pan.

    For filling: In large bowl, beat cream cheese and 1/2 C sugar at medium speed until smooth. Add eggs, 2 Tbl flour and milk; beat until combined. Spread over apple mixture; sprinkle with reserved oatmeal mixture.

    Bake 40 to 45 minutes or until golden brown and apples are tender. Cool on wire rack.

    Makes about 12 servings (6 in my house).
    "Knowledge without mileage is bullsh*t"... Henry Rollins

    "That moral high horse is a tough perch to stay on"... Me

    "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


    R.I.P. MiLo
    Run free and catch the rabbits
    4/7/96 - 11/30/10

  6. #6
    Join Date
    Jan 2003
    Location
    NYC ChefWitch & food psycho
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    Okay one more, I'm getting a cramp!

    Pumpkin Cranberry Bread

    3 C all purpose flour
    1 Tbl plus 2 tsp pumpkin pie spice
    2 tsp baking soda
    1 1/2 tsp salt
    3 C granulated sugar
    1 can (15 oz) 100% pure pumpkin (NOT pie filling)
    4 large eggs
    1 C vegetable oil
    1/2 orange juice or water
    1 C sweetened dried, fresh or frozen cranberries

    Oven at 350F. Grease and flour two 9x5 inch loaf pans.

    Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture, stir until just moistened then fold in cranberries. Spoon batter into prepared loaf pans.

    Bake for 60 - 65 minutes or untl wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

    * for three 8x4 inch loaf pans: prepare as above but bake for 55 - 60 minutes

    * for five or six 5x3 inch mini loaf pans: prepare as above but bake for 50 - 55 minutes.

    If anyone tries any of the recipes I've posted, would you mind letting me know how they come out and if you liked them? I've tried every one of the recipes I post but I'd like to know if any of you have tweaked the recipes and improved them.
    "Knowledge without mileage is bullsh*t"... Henry Rollins

    "That moral high horse is a tough perch to stay on"... Me

    "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


    R.I.P. MiLo
    Run free and catch the rabbits
    4/7/96 - 11/30/10

  7. #7
    Join Date
    Nov 2003
    Location
    Bay Area, CA
    Age
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    Posts
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    Peanut Butter Chocolate Chip Cheesecake

    Ingredients:
    1 cups graham cracker crumbs
    1/3 cup plus 1/4 cup sugar
    1/3 cup cocoa
    1/3 cup butter or margarine, melted
    3 pkgs (8 oz.each) cream cheese, softened
    1 can (14 oz.) sweetened condensed milk
    1-2/3 cups (10 oz. pkg.) peanut butter chips, melted
    4 eggs
    2 tsp. vanilla
    1 cup swirled peanut butter/chocolate morsels

    Directions:
    Preheat oven to 300F.

    In bowl, stir together graham cracker crumbs, sugar, cocoa and butter. Press mixture onto bottom of 9-inch springform pan.

    In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk then melted peanut butter chips until smooth. Add eggs and vanilla; beat well. Stir in small chocolate chips. Pour over crust.

    Bake 55 to 65 minutes or until center is set. Remove from oven to cooling rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.


  8. #8
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  9. #9
    Join Date
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    Quote Originally Posted by Faery-Wings
    *drool*
    desserts are my weakness

  10. #10
    Join Date
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    Sour Cream Raisin Bread With Peach Ice Cream

    I make the ice cream first, so that it has a chance to freeze.
    ************
    Peach Ice Cream
    (this has the consistency of a soft-serve ice cream)
    Prep: 5 minutes Freeze: 40 minutes Ripen: 4 hours

    4 cups half and half, light cream or milk
    1 1/2 cups sugar
    1 tablespoon vanilla
    2 cups whipping cream
    4 cups fresh or frozen (thawed) cut up, peeled peaches
    ***
    1) In a large bowl combine half-and-half, sugar, and vanilla. Stir till sugar dissolves. Stir in whipping cream.
    2) in blender blend peaches till nearly smooth. (should be about 2 cups) stir blended fruit into ice-cream mixture.
    3) Freeze ice-cream mixture in an ice-cream freezer according to manfacturer's directions. Let ripen 4 hours (let it sit in it for 4 hours)

    (*TIP* Before I got an ice-cream freezer, I would buy the cheapest vanilla store bought ice cream, put it into the blender after I had blended the peaches and mixed it together. Then I'd put it in plastic bowl with plastic wrap on the top and put it in the freezer til it was hardened. )

    Sour Cream Raisin Bread
    1 1/2 cups sour cream
    1 1/2 teaspoons baking soda
    1/2 cup unsalted butter, melted
    1 cup granulated sugar
    2 eggs
    1/2 cup raisins
    1 3/4 cups all-purpose flour
    2 teaspoons baking powder
    2 teaspoons ground cinnamon
    1/2 teaspoon salt
    1/4 cup firml packed brown sugar
    1/4 cup chopped walnuts
    *******
    Preheat oven to 350*F. Grease and flour a large (9 inch) loaf pan.

    In a large bowl stir together the sour cream and baking soda. Set aside for 5 minutes. Add the melted butter, granulated sugar, eggs and raisins and whisk until blended. Set aside.

    In a small bowl stir and toss together the flour, baking powder, 1 teaspoon of the cinnamon and the salt. Add to the sour cream mixture and stir just until blended.

    Spread evenly in the prepared pan. Stir together the remaining 1 teaspoon cinnamon, the brown sugar and walnuts. Sprinkle over the batter. Bake until a thin wooden skewer inserted in teh center of the loaf comes out clean. (65-75 minutes). Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

    Serve slices of the bread with the peach ice cream on top.









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