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Recipe Thread: Desserts

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  • October
    I was going to make apple wontons last night but they were a disaster, so I made bread and butter pudding instead. Thought I'd share my recipe and get the Foodie Army marching again.

    Apple Cinnamon Bread and Butter Pudding

    2 apples, peeled, cored, and finely chopped (I used Honeycrisp, but really anything will do)
    6-8 slices of bread (depending on thickness of bread and size of baking dish)
    Butter (soft or room temperature)
    2 eggs
    12 fl oz milk
    Brown sugar (optional)
    Ice cream (optional, but highly encouraged. Custard also ok)

    1. Preheat over to 350؛F.
    2. Spray or butter inside of oval baking dish.
    3. Butter one side of a slice of bread and set at the end of the dish. Add a couple spoonfulls of apples on top, then a couple dashes of cinnamon.
    4. Butter another slice of bread and lay it on top of the first, overlapping. Add apples and cinnamon.
    5. Continue until you run out of bread or space. Adjust the bread so that it fills the pan evenly.
    6. Crack eggs into a bowl and add milk. Whisk or stir until conbined, then add cinnamon, nutmeg, and remaining apple bits.
    7. Pour slowly over the bread, careful to wet everything evely, especially the crusts.
    8. Sprinkle brown sugar on top, if desired.
    9. Bake for 30-45 minutes depending on your oven. Insert a knife of toothpick in the centre to check for doneness. Pull the bread away from the side of the dish. It should be soft and moist and there should be no standing fluid.
    10. Remove from oven and let sut 10 minutes. Serve with ice cream, custard, or on its own.

    This recipe can be modified infinitely. It is itself a modification from the traditional raisin recipe. I had a lot of apples to get rid of :-p Another of my favourite variations uses subdried tomato sourdough, crumbled breakfast sausage instead of apples, oregano, and cheese on top.

    It's a pretty fool-proof recipe. Have fun with it and let me know how it goes!

    Leave a comment:

  • WitchJezebel
    Originally posted by Moonsie View Post
    ROFLMAO...I have to say I got all the way to the Cookbook thread before I realized there were more than one page to each thread and I was missing out on ALOT!!!

    as my daughter would say... EPIC FAIL O.o he he
    Well then you've got alot of catching up to do! Welcome, by the way.

    Leave a comment:

  • Moonsie
    ROFLMAO...I have to say I got all the way to the Cookbook thread before I realized there were more than one page to each thread and I was missing out on ALOT!!!

    as my daughter would say... EPIC FAIL O.o he he

    Leave a comment:

  • TripsieD
    Here is the best chocolate cake recipe evar! I get asked all the time at work when I'm going to be bringing one of these in! (Compliments on this cake also come from 2 people who despise chocolate and will eat this like there's no tomorrow.)

    The Bestest Chocolate Cake EVAR!

    2 cups granulated sugar
    1 3/4 cups all-purpose flour
    3/4 cup unsweetened cocoa powder
    1 teaspoon salt
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons baking soda
    2 large eggs, lightly beaten
    1/2 cup canola oil
    1 cup whole milk
    1 cup boiling water

    Preheat oven to 350 degrees. Grease 13x18-inch sheet pan.

    In the bowl of an electric mixer (beater attachment), combine sugar, flour, cocoa, salt, baking powder and baking soda. Mix on low until ingredients are well combined.

    Mix in the eggs, oil and milk. Increase speed to medium and beat for 2 minutes.

    Reduce speed to low and blend in the water. The batter will be soupy.

    Bake 30 to 35 minutes. 40 to 45 minutes for 9 x 9 pan. Cool completely.

    Chocolate Ganache

    3/4 cup heavy cream
    12 ounces bittersweet chocolate
    6 tablespoons unsalted butter.

    In a small saucepan, heat cream over medium heat, just until boiling. Pour cream over chocolate and butter, whisking gently until melted.

    NOTE: I usually use a 9 x 9 x 4 pan for this.

    Also: Recently, I acquired the petite pie pans from Le Creuset. I added roughly 3 tablespoons to the petite (6 oz) pie pan and the result is in the photo below. I'm pretty sure 1 more tablespoon would have put the cake up to the rim.

    Seems MW doesn't want to upload the photo, will try again later.
    Last edited by TripsieD; December 21st, 2010, 06:09 PM.

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  • TripsieD
    I'll jump into the fray with one of my "signature" deserts, the Autumn Harvest Skillet Cake. As the name implies it is made in a cast-iron skillet, however, I have done this in 9" pie pans with great success, as well as 8, 9 and 10" round spring-forms.

    Autumn Harvest Skillet Cake


    4 Tablespoons unsalted butter, softened
    1 cup all purpose flour
    ½ teaspoon baking powder
    ¼ teaspoon baking soda
    ¼ teaspoon salt
    ¾ cup sugar
    1 large egg
    ½ cup buttermilk
    1½ cup Cranberry Raisin Mix (equal parts, dried cranberries, golden and & California raisins)
    2 apples, coarse diced

    ½ cup brown sugar
    ½ teaspoon cinnamon
    3 Tablespoons all purpose flour
    2 Tablespoons butter, softened

    Preheat the oven to 375 degrees. Butter an 8 inch cast-iron skillet and dust it with about a tablespoon of flour, tapping out the excess flour. Combine the flour, baking powder, baking soda and salt in a small bowl.

    In the bowl of a mixer, combine the butter and sugar and beat until it is light and fluffy. Add the egg and beat until well combined. Then add the flour mixture and the buttermilk, alternating between the two (a little flour, a little buttermilk, a little flour, a little buttermilk, etc.). Scrape the batter into the prepared skillet.

    Distribute the cranberry raisin mix on top of the batter, then distribute apples as well. Don't worry about the pan looked super-crowded with the apples, they shrink during baking, so use more than you think you will need or you won't have enough.

    In a small bowl, mash together the butter, brown sugar, cinnamon and flour. Distribute the topping over the cake.

    Place the skillet in the oven and bake for 30 minutes or until a toothpick comes out clean.

    Leave a comment:

  • Aruinn
    Hi everyone,

    This recipe is in my mind right now as I've just made it. I make this cake every year for the solstice and Christmas and it's a really nice recipe for chocolate cake. I'm not actually sure where it came from but I do remembering editing it quite a bit so hopefully I'm not stepping on anyone's toes.

    Crackin' Yule Chocolate Cake


    125g of milk chocolate (or dark chocolate, if you want the cake to look darker; it doesn't taste much different)
    150g unsalted butter
    3 eggs
    3 table spoons of milk
    150g caster sugar
    200g plain flour
    1 table spoon of baking powder
    1 table spoon of cocoa powder
    1/2 table spoon of bicarbonate of sodar


    1 table spoon of double cream
    1 table spoon of vanilla extract (or 1/2 table spoon of vanilla pods)
    75g unsalted butter
    175g icing sugar
    1 table spoon of cocoa powder


    Preheat the oven. Butter the sides of a medium to large baking tin.

    Melt the chocolate with the milk above a pan of boiling water until it's fully melted. Leave to cool slightly.

    Beat the butter and add the sugar until soft and fluffy. Beat in the eggs and add the chocolate.

    Sift the flour, bicarbonate of sodar, baking powder and cocoa powder into the mixture and mix. Place the mixture in the baking tin and bake for 30 minutes (or until the mixture has settled - check with a knife, which should come out clean).

    Allow the cake to cool while you prepare the icing;

    Using any leftover chocolate in the bowl you used previously; beat the butter, cream and vanilla until soft. Sift in the icing sugar and cocoa powder. This should turn out very soft and creamy.

    Once the cake is cool, simply lay on the icing however you want. This recipe, if done right, produces an amazing cake. And it's so simple to change things to suit your taste. Lovely at this time of year.

    Leave a comment:

  • Rainstorme
    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!!

    Leave a comment:

  • Sitalique
    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 :hahugh:

    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.

    Leave a comment:

  • Ladybug1258
    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, 10:23 AM. Reason: Messy and missing something

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  • imapepper
    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!


    Leave a comment:

  • Lilith Morgaine
    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.

    Leave a comment:

  • Merrilyn
    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.

    Leave a comment:

  • Zoritsa_Nepenthe
    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

    Leave a comment:

  • arsula
    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, 04:43 PM.

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  • DragonMom
    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!

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