Dessert Recipes

Find great ideas for Dessert Recipes at 123EasyAsPie.com

Q: Dessert Recipes?
I want some good dessert recipes or a web site of ercipes would be great too. I would like to have as many recipes as you can think of. Thanks in advance!
I ment of recipes. sorry type error.
i would like more recipes please.

A: Go to Foodnetwork.com, and type “desserts” in your search bar there. You will get over 2,000 recipes, from the very simple, to the complex. It’s my favorite website for everything.

Here are some recipes from the site that I have made (only tried and trues)….they are all really delicious…

***Not ‘Yo Mamma’s Banana Pudding***

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups 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 whipped cream

Line the bottom of a 13 by 9 by 2-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.

***Orange Panna Cotta***

1 tablespoon powdered gelatin
3 tablespoons water
4 cups heavy cream, or a combination of cream with milk or buttermilk
3/4 cup sugar
6 wide strips fresh orange peel (orange part only-no white pith)
1/2 vanilla bean, split lengthwise
Semisweet chocolate curls, for garnish (optional)
Orange supremes (segments), for garnish

In a small bowl, sprinkle the gelatin over the water and let soak 10 minutes (do not stir).
Meanwhile, heat the cream, sugar, orange peel, and vanilla in a medium saucepan over medium heat, stirring occasionally, to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. (If the gelatin doesn’t completely dissolve in 3 minutes, return to the heat and warm gently until dissolved.)

Strain the mixture into a pitcher to remove the vanilla bean and orange rind. Pour the mixture into 6 to 8 ramekins or dessert cups, or into 1 larger dish. Chill, uncovered, at least 3 hours.

To unmold, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, simply serve in the cups or by the spoonful). Shave some chocolate curls onto the top of the panna cottas and serve with the orange supremes.

***Super-Stuffed Baked Apples A La Mode***

4 large McIntosh or Empire apples, cored
1 tablespoon lemon juice
3/4 cup brown sugar
1/4 cup instant oatmeal mix or rolled oats
1/4 teaspoon nutmeg, a healthy grating
1 teaspoon ground cinnamon
4 tablespoons butter, cut into pieces
2 ounces, 1/8 cup, golden raisins, chopped
1/4 cup chopped walnuts or walnut pieces or pecans
1 pint Dulce de Leche (caramel) ice cream or caramel swirl ice cream
Whipped cream, in a canister

Preheat oven to 425 degrees F.
Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.

***Brown Sugar Grilled Plums with Lemon Sorbet***

Cooking spray
2 tablespoons butter, melted
2 teaspoons brown sugar
1/4 teaspoon ground cinnamon
4 large or 8 small plums, halved and pitted
2 cups lemon sorbet
Candied peanuts and fresh mint for garnish, optional

Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high.
In a small bowl, whisk together melted butter, brown sugar and cinnamon. Brush mixture all over flesh side of plums. Grill plums, flesh side down, 5 minutes, until soft. Serve plums with lemon sorbet. Garnish with candied peanuts and mint, if desired.

Q: dessert recipes?
What are some yummy dessert recipes that I can share with my family. Some people are on a diet but I still want them to enjoy delicious sweets with the rest of the family.

A: Why don’t you make a fruit salad. That is my favourite salad.

The only thing that is in the fruit salad is:

2 small cans of tangerines
1 regular size can of sliced pineapples
1 tub of sour cream
4 cups of small (different coloured) mashmellows

As you are draining the cans you can mix up the sour cream with the mashmellows. Once the mashmellows have been well mixed you can add the tangerines & the sliced up pineapples. Once the tanagarines & pineapples are well mixed in. Then you can put it in the fridge.

This is an easy receipe to follow. So enjoy.

Q: Dessert recipes?
i need a realatively simple recipe that has easily obtainable ingredients. the only catch is that it has to be roman or from the ancient roman times. any ideas?

A: Here is a list of a few to choose from:

http://www.cs.cmu.edu/~mjw/recipes/ethnic/historical/ant-rom-coll.html

Good luck!!

Q: I need good dessert recipes from the Philippines for a project. do you have any?
I’m doing a project in social studies on the Philippines and I’ve looked all over the internet for dessert recipes but I can’t find any! If you no any delicious recipes that kids will eat then I could really use them! Thanx!

A: The best thing I have had is polvoron it’s a shortbread and is so good:

10-15 servings 10 min 5 min prep
Change to: servings US Metric
2 cups all-purpose flour
3/4 cup refined sugar
1/2 cup powdered milk
1/2 teaspoon iodized salt
1/2 cup non refrigerated margarine

Not the one? See other Polvoron Recipes
< 15 mins Desserts
Filipino Desserts
Toast all purpose flour until light brown.
Add powdered milk, iodized salt, margarine and mix evenly.
ADD sugar into the flour mixture.
put into a flat container and mold by a polvoron molder.
Wrap polvoron in cellophane.

Q: What are some good dessert recipes to make for a family gathering?
I feel like I am always making the same dessert to take to family gatherings. Does any one have any good recipes that they are willing to share?

A: Pumpkin Trifle :: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gingerbread-trifle-recipe/index.html

Pumpkin Bars :: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-bars-recipe/index.html

Pumpkin Cheesecake :: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html

Chocolate Pecan Pie :: http://www.foodnetwork.com/recipes/paula-deen/chocolate-pecan-pie-recipe/index.html

Coconut Cream Pie :: http://www.foodnetwork.com/recipes/emeril-lagasse/coconut-cream-pie-recipe/index.html

Apple Crisp :: http://www.foodnetwork.com/recipes/neelys/apple-crisp-recipe/index.html

Pumpkin Mousse :: http://www.foodnetwork.com/recipes/ina-garten/pumpkin-mousse-recipe/index.html

Three Layer Bars :: http://www.foodnetwork.com/recipes/paula-deen/five-layer-bars-recipe/index.html

Banana Pudding :: http://www.foodnetwork.com/recipes/paula-deen/banana-pudding-recipe/index.html

Sweet Potato Pie :: http://www.foodnetwork.com/recipes/alton-brown/sweet-potato-pie-recipe/index.html

I hope you find something you like and happy thanksgiving!! ))))

Q: What are some really good Dessert Recipes?
I Need some dessert recipes that are easy to make, Taste really good, and don’t take to long to make. I need to make the dessert for a dessert auction on Saturday.

A: Try these two. The cupcakes are easy to make and the moouse (and the cupcakes too) taste delicious!!

CHOC-HONEYCOMB MOOUSE

Serves 4
1/2 cup thickened cream
250 g milk chocolate, chopped
1/4 cup sugar
2 teaspoons gelatine
1/2 cup water
2 x 35g chocolate coated honeycomb bars,chopped

1. Heat cream gently in a small pan
2. Add chocolate. Take off heat and stir until it melts
3. Pour into mixing bowl. Put aside to cool.
4. Mix sugar, gelatine and water in a small pan. Stir until sugar dissolves
5. Turn up heat and boil. Take off heat and pour into mixing bowl
6. Beat on medium speed 10 mins until thick and fluffy
7. gently mix chocolate through. spoon moouse into four dishes.
8. put in frige for 30 mins. Sprinkle honeycomb over and serve.

CHOCOLATE CUPCAKES

100 g butter
2/3 cup caster sugar
1 teaspoon vanilla essence
2 eggs, lightly beaten
1 cup self raising flour
1/3 cup cocoa
1/2 teaspoon bicarbonate of soda
1/2 cup milk

1. Preheat ovn to 180 degrees celius or 160 if fan forced.
2. Lay out about 30 patty cases.
3. Cream butter, sugar and vanilla until light and creamy. gradually add eggs and mix until combined.
4. sift flour, cocoa and bicarbonate of soda. add to creamed mixture with milk. stir until just combined.
5. spoon in patty cases. then cook for about 20 mintues or until skewer comes out clean. cool and then spread tops with chocolate butter cream

Chocolate buter cream
60g unsalted butter, softened
1 1/4 cups icing sugar, sifted
1 tablespoon cocoa, sifted
1 tablespoon milk

Combine all ingredients in a food processor and proces until smooth.

Delicious!!

Q: Yummy birthday dessert recipes?
My mom’s birthday is this week and my philosophy is that you shouldn’t work or make your own birthday treats, so i’m planning on surprising her with a dessert. I’ve tried looking online for recipes, but i can’t find any good ones because i’m not sure what I’m lookign for. Could you send me a dessert recipe, or refer me to good ones? Please no pies!!
ten points to the best answer!

A: Ok. I really like to cook and impress a crowd. For your mother, I think she will like a really classic dessert. Here are a few recipes from martha stewart that I have tried that are really good! Sometimes its also fun to make a bunch of desserts too instead of just one!

This festive, delicious cake was conceived by John Baricelli, the manager of the prep kitchen at the television studio, for Martha’s birthday.
Ingredients
Serves 8 to 10
1 pound (4 sticks) unsalted butter, plus more for bowl
3 cups cake flour, plus more for bowl
2 teaspoons baking powder
2 cups plus 1 tablespoon sugar
2 vanilla beans
1 cup whole milk
8 large egg whites
Pinch of salt
Amaretto Simple Syrup
2 cups John’s Almond Swiss Meringue Buttercream
John’s Almond Swiss Meringue
1/2 cup apricot jam
Directions
Preheat the oven to 350 degrees. Butter and flour a stainless-steel bowl that is 10 inches across and 4 1/2 inches deep; set aside. In a medium mixing bowl, sift together flour and baking powder; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and 2 cups sugar. Split the vanilla beans lengthwise, and scrape the seeds into the bowl with the butter and sugar, reserving pods for another use. Beat on medium speed until light and fluffy, about 3 minutes. With the mixer on low speed, add the dry ingredients, alternating with milk, starting and ending with dry ingredients; scrape down sides twice.
In the clean bowl of electric mixer fitted with the whisk attachment, beat egg whites on high with salt until soft peaks form. Add the remaining 1 tablespoon sugar, and continue to beat until stiff glossy peaks form, 3 to 5 minutes. Whisk one-third of the beaten whites into the batter to lighten the mixture. Gently, but thoroughly, fold in remaining whites.
Pour batter into prepared bowl. Bake until golden brown and a cake tester inserted into the center comes clean, 1 hour and 30 minutes to 1 hour and 40 minutes. Remove to a rack to cool for 5 minutes. Invert onto the wire rack to cool completely.
Place cake on work surface flat-side down. Using a serrated knife, cut cake horizontally into 4 layers. The cake will be assembled in layers of decreasing size. Place the first (largest) layer on a cardboard cake round. Brush with simple syrup. Coat with a 1/4-inch-thick layer, about 1 cup, buttercream. Top with second layer. Brush with simple syrup. Spread apricot jam in an even layer over cake. Top with third layer. Brush with simple syrup. Coat with a 1/4-inch-thick layer, about 1/2 cup, buttercream. Top with remaining layer of cake. Brush the assembled cake with simple syrup. Lightly coat cake with a thin layer, about 1/2 cup, buttercream.
Pipe meringue onto cake with a medium-large star tip (.375-inch) to completely cover, pulling up as you pipe to form points. Using a small kitchen torch, lightly brown the meringue all over. Let cake stand at room temperature until ready to serve, up to 6 hours.

Perfect White Cake
6 Ratings (See All) | 1 Comments (See All)

Ingredients
Serves 12
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature, plus more for pans
4 1/2 cups cake flour (not self-rising) plus more for pans
1 1/2 cups whole milk
9 large egg whites, lightly beaten
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/4 cups sugar
1 pint raspberries
5 to 6 cups Italian Meringue Buttercream for Perfect White Cake
Directions
Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.
In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.
Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Sprinkle with a few raspberries. Top with a second layer. Repeat with a second layer. Top with third cake layer. Insert a few skewers into cake to keep cake from sliding. Spread remaining buttercream evenly over surface of cake. Decorate cake with raspberries. Remove skewers before serving.

Coconut Layer Cake
5 Ratings (See All) | 3 Comments (See All)

2 Recommend it 1 Say this is a favorite
1 Say this is for adventurous cooks 1 Say this is ideal for entertaining

From:

This recipe yields a six-layer cake. However, if you prefer the look of five layers, the extra cake layer makes a delicious snack.
Ingredients
Makes 3 six-inch layers
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 cups sifted cake flour, not self-rising, plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup superfine sugar
4 large egg yolks, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
Coconut Cream Filling
11 ounces (about 3 3/4 cups) sweetened angel-flake coconut
Seven Minute Frosting
Directions
Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

1-2-3-4 Lemon Cake
13 Ratings (See All) | 2 Comments (See All)

From:

The name of this old-fashioned cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs.
Ingredients
Makes 1 eight-inch-round layer cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups sifted all-purpose flour, plus more for pans
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
4 large eggs, lightly beaten
1 1/4 cups buttermilk
1 1/2 teaspoons pure vanilla extract
Grated zest of 2 lemons
3 cups Lemon Curd
Sweetened Whipped Cream
12 ounces assorted fresh berries
Confectioners’ sugar, for dusting
Directions
Heat oven to 350 degrees.arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
In a large bowl, sift together flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Tra

Q: What are some yummy single serve dessert recipes?
Basic ingredients. I have some butter puff pastry too. What are some good dessert recipes for one? No cake in a cup! That stuff is gross.
Maybe a choc brownie?

A: Fruit empanadas are always delicious.

http://mexicanfood.about.com/od/sweetsanddesserts/r/appleempanadas.htm

Q: Can you give me some delicious dessert recipes that has cashews in it?
Or point me to a site that has great dessert recipes, w/ or w/o cashews. Thanks!

A: Curried Cashew, Pear, and Grape Salad

“Whenever I make this salad for guests, I’m always asked for the recipe and my family always requests this. We call it ‘The Good Salad.’”

PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 6 servings

INGREDIENTS
3/4 cup cashew halves
4 slices bacon, coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper

Dressing:
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup olive oil
salt and black pepper to taste

Salad:
1 (10 ounce) package mixed salad greens
1/2 medium Bosc pear, thinly sliced
1/2 cup halved seedless red grapes

DIRECTIONS
In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.

In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.

In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

———————————————–
Wild Rice with Rosemary and Cashew Stuffing

PREP TIME 5 Min
COOK TIME 20 Min
READY IN 25 Min
SERVINGS & SCALING
Original recipe yield: 4 servings

INGREDIENTS
1 teaspoon olive oil
1/2 cup onion, chopped
1/2 cup chopped fresh mushrooms
1 cup chopped cashews
1 tablespoon chopped fresh rosemary
1 3/4 cups chicken stock
1 cup long grain and wild rice mix

DIRECTIONS
Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.

Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

————————————————-
Perfect Cashew and Peanut Butter Cookies

PREP TIME 10 Min
COOK TIME 8 Min
READY IN 20 Min
SERVINGS & SCALING
Original recipe yield: 2 dozen

INGREDIENTS
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/4 cup salted natural peanut butter
1/4 cup cashew butter
1/2 cup gluten free, casein free margarine
1/2 teaspoon baking soda
1/2 cup corn flour
1/2 cup tapioca flour
1/4 cup potato flour

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

In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely. (gluten free too!)

Q: Know any good websites with dessert recipes that have PICTURES?
I want to make my dad a special dessert for his birthday tomorrow but I hate cooking a recipe without a picture.

Do you know any good sites? Or recipes?

He loves Butterscotch, banana, chocolate, and peanut butter.

Thanks!

A: Try allrecipes.com
kraftfoods.com

Oh, peanut butter and butterscotch in Scotcharoos!! Might not be that special, but man they are good

SCOTCHAROOS
INGREDIENTS
1 cup light corn syrup
1 cup white sugar
1 1/2 cups peanut butter
6 cups crisp rice cereal
1/2 cup butterscotch chips
1/2 cup semisweet chocolate chips

DIRECTIONS
Generously butter a 9×13 inch baking pan. Set aside.
In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
Transfer mixture into a well buttered 9×13 inch pan. With your hands well buttered, pat it down into pan.
In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

Q: Does anyone know of a website with all natural dessert recipes with the nutritional value included.?
I really want to find a website that has all natural and healthy dessert recipes, and I have found some good ones. The problem with the ones I have found is that there is no nutritional value information with the recipes. Any suggestions for websites?

A: Get a big variety of recipes ebooks free
Visit myfullneeds.com

Q: I am searching for dessert recipes that use fresh coconut milk?
I just bought a fresh coconut and I have a recipe for making coconut milk from the juice and some of the meat too. But I haven’t been able to locate any good recipes to use it. I already have the recipes for cakes, puddings, and custards. I was hoping to find something like dessert bars or something else yummy. Thanks in advance for your suggestions.
I don’t have an ice cream maker. But I wish I did.

A: COCONUT CHOCOLATE BITES
A perfect ending to a Valentine’s Day dinner, these bite-size confections are like miniature candy bars — only better. Plus, they keep for a week.

click photo to enlarge
3/4 cup sweetened flaked coconut
3/4 cup unsweetened dried coconut
1/3 cup sweetened condensed milk
3 1/2 to 4 oz fine-quality bittersweet chocolate (preferably 70% cacao), finely chopped

Special equipment: a small offset metal spatula; 32 paper candy cups (optional)

Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.

Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.

Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.

Makes 32 (1-inch) candies.

Q: What are some healthy and quick dessert recipes?
Just wondering if there are any quick and healthy recipes, that don’t require lots on ingredients and are easy to do.

So any easy and quick dessert recipes?

Thanks.

A: This is really more of a snack than dessert, but sooooo good, you’d think it was a dessert…

Popcorn Delight Recipe

24 Servings
Prep: 15 min. + chilling

Ingredients

14 cups popped popcorn
2 cups salted peanuts
2 cups crisp rice cereal
2 cups miniature marshmallows
1 pound white candy coating, coarsely chopped
3 tablespoons creamy peanut butter

Directions

In a large bowl, combine the popcorn, peanuts, cereal
and marshmallows. In a microwave, melt candy coating
and peanut butter; stir until smooth. Pour over popcorn
mixture; toss to coat.
Spread onto waxed paper-lined baking sheets; refrigerate
for 15 minutes or until set. Break into pieces. Store in an
airtight container in the refrigerator. Yield: about 6 quarts.

Diabetic Chocolate Fudge

Ingredients

1 envelope gelatin

1/4 cup water

1 ounce unsweetened chocolate

1/8 teaspoon cinnamon

3/4 teaspoon liquid sweetener

1/4 cup water

1/2 cup evaporated milk

1/2 teaspoon vanilla

1/4 cup chopped nuts

Cooking Instructions

Soften gelatin in 1/4 cup water for 5 minutes.

Melt chocolate with cinnamon and sweetener;

add milk and water slowly. Add gelatin.

Stir until dissolved. Remove from fire.

Add vanilla, cool. When mixture begins to thicken, add nuts.

Turn into cold pan. When firm cut into pieces.

Quick & Light Banana Bread:

I like to make this bread the day before I serve it because it just gets better as the flavors have a chance to develop.
Also, don’t worry about having a smooth batter — the bananas will be lumpy and can stay that way. If you like,
you can add some nuts to the batter — walnut pieces work especially well and taste best if you toast them beforehand.

Ingredients

2 cups whole-grain pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
1 large egg
3 tablespoons canola oil
1 cup mashed overripe bananas (about 2 medium)
1/2 cup light vanilla yogurt
1 teaspoon vanilla extract

Preparation

Preheat the oven to 350°F. Line an 8-inch by 4-inch loaf pan with foil, letting the ends hang over. Coat the foil with cooking spray.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, whisk together the sugar, egg, and oil until well blended. Whisk in the bananas, yogurt, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until just blended. Scrape into the prepared pan.

Bake for 45 to 50 minutes, or until the loaf has shrunk from the sides of the pan and a wooden pick inserted into the center of the loaf comes out clean.

Transfer the pan to a wire rack and let cool for 30 minutes. Using the foil, lift the bread out of the pan. Carefully peel off the foil and let the bread cool

completely on the rack.

Makes 12 slices

ENJOY!

JOHN 3:16

Q: What are the basic elements of dessert recipes?
I want to know the base, if you will, of most dessert recipes, i.e. cupcakes, muffins, etc. I know brown sugar is ussually an ingredient, along with eggs and stuff, but how do you make something homemade with very little ingredients, nothing extra or different, just simple ideas for a batterish substance to build multiple ingredients around. Thanks!

A: self-rising flour, milk, sugar, eggs, butter or shortening – these make a basic batter for all baked goods

Q: What are some really good summer dessert recipes?
Does anybody know any good summer dessert recipes? I’d really like to know..thanks!

A: Honeymoon Ice Cream

4 oz Unsweetened chocolate
1 cup Milk
2 lg Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 tsp Vanilla
1 pinch Salt
1 Tsp ground cinnamon

Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water.

Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.

Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

Add the cream, vanilla and salt and whisk to blend.

Add cinammon, whisk in. Pour the chocolate mixture into the cream mixture and blend.

Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.

Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions. Makes 1 generous quart.

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