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Thread: Recipe Thread: Desserts

  1. #51
    Join Date
    May 2005
    With the B-Horror Chicks
    Quote Originally Posted by OnyxStar
    DragonMom, THANK YOU! I've been looking for a good fudge recipe, and this one is to die for!
    It also helps because this week has been hard... a boy at my school killed himself and a girl almost died from bacterial menengitis... yes, I know that its bad to eat when you're stressed, but its my coping skill, ok!
    Oh wow... it sounds like you've been thru a lot!! Don't worry, I do the same thing - why do you think this is my favorite recipe? Sorry I haven't been back in here lately... life has been rather busy lately!! And yes, this fudge is just soooooo tasty... I sell it by the pound at work. If I could figure out a way, I'd sell it online!
    Meet my daughter, Mog. This is her listening to heavy metal with me in the car. No, really... seven years old and she loves AC/DC...

    "Some of you may die, but that's a sacrifice I am willing to make." -- Lord Farquaad, Shrek II

    "Hey - wasn't it around here that the Donner party got snowbound?" -- Wendy Torrance, The Shining

    Hate only hurts the hater. Stop the madness or I'll put y'all in permanent time-out.

  2. #52
    Join Date
    May 2005
    With the B-Horror Chicks
    Quote Originally Posted by Phoenix Element
    DragonMom...please adopt me. *shiny eyes* Your desserts sound great - I'll definitely be trying some! Thank you!
    lol Well that depends... do you do windows? Never mind, I'll accept being worshipped from afar!
    Meet my daughter, Mog. This is her listening to heavy metal with me in the car. No, really... seven years old and she loves AC/DC...

    "Some of you may die, but that's a sacrifice I am willing to make." -- Lord Farquaad, Shrek II

    "Hey - wasn't it around here that the Donner party got snowbound?" -- Wendy Torrance, The Shining

    Hate only hurts the hater. Stop the madness or I'll put y'all in permanent time-out.

  3. #53
    arsula's Avatar
     is offline Check out my grandkids!! =D
    Join Date
    Apr 2006
    Southern Gal all the way

    A couple of dessert recipes

    This one sounds sorta weird, but it tastes SO GOOD!!! It's a gooey chess pie!

    Buttermilk Pie

    3 eggs
    1/2 cup butter, softened
    1 teaspoon vanilla extract
    1 tablespoon lemon juice
    1/8 tablespoon nutmeg
    1 1/2 cups white sugar
    3 tablespoons flour
    1 cup buttermilk
    1 teaspoon vanilla
    1 tablespoon lemon juice
    nutmeg to taste
    unbaked 9 inch pie crust

    Preheat oven to 350 degrees (175 degrees C). Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell. Bake for 40 to 60 minutes, or until center is firm.

    Here's one my mom used to make. It makes it's own hot fudge sauce....delicious & easy!!!

    Hot Fudge Sundae Cake

    3/4 cup sugar
    1 cup flour
    3 tablespoons melted butter
    3 tablespoons cocoa powder
    1 teaspoon vanilla

    1/2 cup sugar
    1/4 cup cocoa powder
    1/2 cup brown sugar
    chopped nuts, if desired

    Mix cake ingredients in lightly buttered deep casserole dish or oven proof bowl. Mix topping & sprinkle onto top of cake mix. Pour 1 1/2 - 2 cups HOT water over the top. DO NOT STIR! Bake at 350 for about 45 minutes. Serve hot with ice cream
    Last edited by arsula; June 1st, 2006 at 03:43 PM.
    Home is what catches us when we fall - and we all fall.

    arsula & atropa with Stella & Gage

    Wisdom is the daughter of experience.
    Leonardo DaVinci


  4. #54
    Join Date
    Jul 2004
    Not far from Chicago
    I think this is a weight watchers recipe,but you can always use full fat and regular instead of sugar free,but I can't tell the difference,both ways are yummy!

    Mock Key Lime Pie:

    Ready Crust Reduced Fat graham cracker crust

    1 pkg (4 serving size) sugar free lime flavor gelatin

    1/4 cup boiling water

    2 containers key lime pie flavor light yogurt

    1 tub fat free whipped topping, thawed.

    Boil your water and then dissolve the gelatin in the water in a bowl and using a wire whisk, mix together with the yogurt really good. Then using a wooden spoon, fold in the tub of whipped topping. Pour in crust, cover and set over night or at least 2 hours in the frig..

    137 cals, 3.5g fat, 0 fiber
    Bethany: You're saying that having beliefs is a bad thing?
    Rufus: I think it's better to have ideas. You can change an idea. Changing a belief is trickier. ~Dogma,1999~

  5. #55
    Join Date
    Oct 2005
    Holiday, FL

    Imbolc Cake

    Imbolc Cake

    1 3/4 cups all-purpose flour
    3/4 cup water
    3/4 cup sugar
    1/4 cup vegetable oil
    2 tbs. poppyseeds
    1 tbs. lemon peel
    1 tsp. baking soda
    2 tbs. lemon juice
    1/2 tsp. salt
    powdered sugar

    You can do this in one pan! Pre-heat oven to 350 degrees. Mix flour, sugar, poppyseeds, baking soda, and salt with a fork in an un-greased 9"x9"x2" baking pan. Stir in the remaining ingredients, except the powdered sugar. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean, and the top is golden brown. Remove from oven & cool. Sprinkle with powdered sugar.

    "Home is behind, the world ahead,
    And there are many paths to tread
    Through shadows to the edge of night,
    Until the stars are all alight."
    J.R.R. Tolkien

  6. #56
    Join Date
    Aug 2004
    Winsted, Connecticut, United States
    Secret Recipies....

    PM Me if you try them :D

    Almond Joy Bars

    Ingredients (26 servings)
    4 c (8 1/2-oz) shredded coconut
    1/4 c Light corn syrup
    1 pk (11 1/2-oz) milk chocolate pieces
    1/4 c Vegetable shortening
    26 Whole natural almonds (1-oz)
    Line two large cookie sheets with waxed paper. Set large wire cooling rack
    on paper; set aside.
    Place coconut in large bowl; set aside.
    Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute
    or until syrup boils. Immediately pour over coconut. Work warm syrup into
    coconut using the back of a wooden spoon until coconut is thoroughly coated.
    This takes a little time, and yes, there is enough syrup.
    Using 1 level measuring tablespoon of coconut, shape into a ball by
    squeezing coconut firmly in palm of one hand, then rolling between both
    palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
    inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
    there are no loose ends of coconut sticking up.
    Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart
    microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can
    be stirred smooth and is glossy; stirring once or twice.
    Working quickly, spoon 1 level measuring tablespoon of the chocolate
    over each coconut ball, making sure chocolate coats and letting excess
    chocolate drip down onto waxed paper. While chocolate coating is still soft,
    lightly press whole almond on top of each. Let stand to set or place
    in refrigerator. Store in a single layer in airtight container.
    Keeps best if refrigerated. Makes 26.

    Baby Ruth Bars

    1 1/3 cups margarine
    2 cups brown sugar
    1/3 cup white corn syrup
    8 cups oatmeal
    2 tsp. vanilla
    1/2 cup peanut butter
    Melt margarine. Add brown sugar, syrup, peanut butter,
    oatmeal and vanilla. Put in 9x13 cake pan.
    Bake 350 for about 15 minutes.
    6 oz. package. chocolate chips
    1/2 6 oz. package butterscotch chips
    2/3 cup peanut butter
    1 cup chopped nuts/peanuts
    Melt together and spread on top.

    Ben & Jerry's Cherry Garcia

    1/4 cup shaved semi-sweet chocolate bars
    1/4 cup fresh Bing cherries, halved and pitted (you may
    use canned cherries, but be sure to drain the syrup)
    2 large eggs
    3/4 cup sugar
    2 cups heavy or whipping cream
    1 cup milk
    1. Place the shaved chocolate flakes and the cherries in
    separate bowls. Cover and refrigerate.
    2. Whisk the eggs in a mixing bowl until light and fluffy, 1
    to 2 minutes. Whisk in the sugar, a little at a time, then
    continue whisking until completely blended, about 1 minute
    more. Pour in the cream and milk and whisk to blend.
    3. Transfer the mixture to an ice cream maker and freeze
    following the manufacturer’s instructions.
    4. After the ice cream stiffens (about 2 minutes before it is
    done), add the chocolate and the cherries, then continue
    freezing until the ice cream is ready.

    Cheesecake Factory Pumpkin Cheesecake

    1 1/2 cups graham cracker crumbs
    5 tablespoons butter, melted
    1 cup plus 1 tablespoon sugar
    3 8-ounce packages cream cheese, softened
    1 teaspoon vanilla
    1 cup canned pumpkin
    3 eggs
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/4 teaspoon allspice
    whipped cream
    1. Preheat the oven to 350 degrees F.
    2. Make the crust by combining the graham cracker crumbs with the melted
    butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
    coat all of the crumbs with the butter, but not so much as to turn the
    mixture into paste. Keep it crumbly.
    3. Press the crumbs onto the bottom and about two-thirds of the way up
    the sides of a springform pan. You don't want the crust to form all
    of the way up the back of each slice of cheesecake. Bake the crust
    for 5 minutes, then set it aside until you are ready to fill it.
    4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
    vanilla. Mix with an electric mixer until smooth.
    5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
    to beat until smooth and creamy.
    6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
    turn a bit darker at this point. Remove from the oven and allow the
    cheesecake to cool.
    7. When the cheesecake has come to room temperature, put it into the
    refrigerator. When the cheesecake has chilled, remove the pan sides
    and cut the cake into 8 equal pieces. Use dental floss to make a
    clean cut.
    Serve with a generous portion of whipped cream on top.
    Serves 8.

    Sara Lee Cheesecake

    1 1/2 cups Fine graham cracker crumbs
    1/4 cup Granulated sugar
    1/2 cup Butter (softened)
    1 pound Cream cheese
    1 cup Sour cream
    2 tablespoons Cornstarch
    1 cup Granulated sugar
    2 tablespoons Butter (softened)
    1 teaspoon Vanilla extract
    3/4 cup Sour cream
    1/4 cup Powdered sugar
    Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix
    well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min.,
    or until the edges are slightly brown. Reduce oven to 350 F. For filling,
    combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix
    until sugar has disolved. Add the butter and vanilla and blend until
    smooth. Be careful not to overmix, or the filling will become too fluffy
    and will crack when cooling. Pour the filling over the crust. Bake for 30
    to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1
    hr. For topping, mix sour cream and powdered sugar. Spread mixture over
    top of cooled cheesecake. Chill or freeze until ready to eat.

    Sara Lee Poundcake

    1 stick unsalted butter
    3/4 C. sugar
    3 eggs
    1 C. cake flour
    2 T. dry powdered milk
    1 T. corn syrup
    juice of half a small lemon
    1/4 tsp. salt
    1/2 tsp. vanilla
    1/4 tsp. nutmeg
    1/2 tsp. baking powder
    1/4 tsp. mace (optional)
    Allow butter to reach room temperature, if you can try to use unsalted
    butter. Cream sugar and butter together until light and fluffy.
    Add eggs one at a time and mix well. Add in flour, powdered milk,
    and corn syrup. Beat each in well. Add juice of half a lemon, salt,
    vanilla, nutmeg, and mace. Make sure everything is well blended,
    and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes,
    checking for doneness by inserting a toothpick and seeing if it comes
    out clean.
    You almost want to underbake this.
    Laura Jane Yelsits Faedi
    5/12/62 ~ 4/9/10
    "Believe nothing, no matter where you read it or who has said it, not even if I have said it, unless it agrees with your own reason and your own common sense." - Buddha
    The moment we begin to fear the opinions of others and hesitate to tell the truth that is in us, and from motives of policy are silent when we should speak, the divine floods of light and life no longer flow into our souls.

    Always be honest.
    Make me laugh.
    Respect boundaries.
    Take me as I am.
    Say what you mean and mean what you say.
    Be thoughtful and make me feel special.

  7. #57
    Join Date
    Jul 2007
    Not Here
    One of my most favorite, simple, quick dessert is cooked apples with vanilla ice cream. You peel green apples, cut them into slices, melt some butter in a pan with cinnamon, sugar, and a little vanilla extract, add the apple slices and stir while cooking until the apples look carmelized and get soft. Then scoop some vanilla ice cream in a bowl, and pour the cooked apples over while they're still warm. It's like apple pie a la mode, but faster!

  8. #58
    Join Date
    Nov 2005
    Durham, NC
    Here's a favourite around here - Brownies

    6 eggs
    2 1/2 c. sugar
    12 oz milk chocolate chips
    4 oz. semi-sweet chocolate chips
    1 c. margarine
    2 c. plain flour
    1 t. salt
    1 T. + 1 t. vanilla
    1 c. chopped nuts(optional)

    Preheat oven to 350.
    Melt chocolate chips with margarine and set aside to cool.
    Beat the sugar with the eggs together very well until smooth and light yellow.
    Add flour, salt, vanilla, and chocolate. Beat thoroughly.
    Add nuts and stir in.
    Grease and flour a baking pan measuring approx. 8x12".
    Bake in preheated oven for 35-40 minutes.
    Allow to cool completely before cutting.
    Makes 24 brownies.

    These are very fudgy and rich. Fabulous with ice cream!
    Last edited by Ladybug1258; May 2nd, 2008 at 09:23 AM. Reason: Messy and missing something

  9. #59
    Join Date
    Sep 2005

    Dump Cake

    Was about to make a thread for this then noticed the sticky. Much better to put the recipe here and bump such a yummy thread

    1pkg cake mix
    1/4c oil
    2 eggs
    1/2c water
    1 20oz can fruit pie filling

    Pour oil into 13x9x2 inch pan, tilt pan to cover bottom.
    Put cake mix, eggs and water in pan and stir with fork until blended.
    Spread batter evenly in pan.
    Spoon fruit onto batter, use fork to fold into batter just enough to create marble effect.
    Bake at 350 for 35-45 minutes.
    Life is what happens while you are busy making other plans -John Lennon
    Good men don't need rules. Today is not the day to find out why I have so many. -The Doctor

  10. #60
    Join Date
    Jul 2005
    Fort Benning, GA

    Yummy Fruit Dip

    I dont know what its called... but the stuff is fabulous!
    All you do is take 1 stick of cream cheese, and one jar of Jet-Puffed whipped marshmallow stuff---
    put it in a bowl and use a mixer on it to make it fluffy-

    PERFECT for strawberries, cherries, apples, any fruit really- it is fantastic!!



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