Dessert Recipes?
April 6, 2009 by admin
Filed under Recipes for Style
Kelsey!!!:) asked:
I want some good dessert recipes or a web site of rercipes. 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.
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shoe chefs cookbook
Get some peaches!!! yes Peaches!!! Wash, then slice them into halves or quarters whichever you prefer. Place them into aluminum foil and then spread honey onto them. After placing the honey on top of your peaches sprinkle some black pepper over the peahces and then take the aluminum foil by the edges pick up and place the peaches onto a grill and after about 10 mins or so over a hot flame your peaches should be nice and ready to eat!
A nice lovely grilled dessert that is healthy!!!
shoechefs cookbook
All three of these are good and have a wide variety of desserts. Happy surfing.
shoe chefs cookbook
Allrecipes.com has a great recipes…just be sure to read the reviews because they are VERY helpful!
shoe chefs cook books
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.
shoechefs cookbook
I have 1000′s of dessert recipes in my cooking group. They are all sorted and easy to find, For example the cakes is divided into 17 more groups like pound, white, from mixes, etc. I have 22 sections of desserts. I have 150 drop cookies and that is only 1 section of the cookies !!
Come and join us
cookbook shoechefs
OK lets see if you can follow me…
You will need
1/4 cup lemon juice
1 can crushed pineapple (drained)
sliced strawberry’s (optional)
1 large tub cool whip
1 14oz can of eagle brand sweet condensed milk
2 gram cracker crust
ALRIGHT
now combine in a large bowl
cool whip, fruits, lemon juice, sweet condensed milk, OK mix all together
NOW pour into pie crust and chill them for 6 hours then serve and enjoy ….usually i cant wait the 6 hours so within 2 hours i have already tasted the pie ….but just a slice hahaha it is great for a quick sweet sensation
shoechefs cookbook recipes
here is a great website tells you how to cook on video
shoechefs cookbook of humor
Apple Pie
Crust
2 1/2 cups all-purpose flour
4 tsp. sugar
1/4 tsp. salt
14 Tbsp. (1 stick & 6 Tbsp.) cold butter, cubed
1 large egg, lightly beaten with 2 Tbsp. cold water
Filling
2 Tbsp. freshly squeezed lemon juice
3 lbs baking apples
2/3 cup sugar, plus more for sprinkling on top
1/4 cup unsalted butter
1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 large egg, lightly beaten
The Crust
Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don’t let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
The Filling
Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
Place a rack in the lower third of the oven and preheat the oven to 375˚ F.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes.
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Brownie Pie
6 Tbsp.(3/4 stick) unsalted butter
3 1/4 cups (20 oz)semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 Tbsp. instant coffee granules
1/2 tsp pure vanilla extract
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp kosher salt
1 cup (4 oz) chopped walnuts
2 to 3 Tbsp. heavy cream
Grease and flour a 9-inch tart or pie pan Preheat the oven to 350ºF.
Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.
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Mini Peach Pies
Ingredients:
1 1/2 cups fresh (or frozen) peaches
1 refrigerated piecrust
2 1/2 Tbsp. graham cracker crumbs
2 Tbsp. sugar
1/8 tsp. cinnamon
Directions:
Heat oven to 400 degrees.
Using 4-inch bowl as a guide, cut 5 circles from piecrust. Roll out slightly, then place on a baking sheet.
Place 1/2 Tbsp. of graham cracker crumbs in center of each crust.
Using a plastic knife (for kids), cut thawed peaches into chunks. In medium bowl, mix peaches with sugar and cinnamon. Divide peaches among crusts.
Fold edge of each crust up and over peaches to form pies.
Bake 30 minutes until pies are golden brown. Let cool 5 minutes before serving.
While still warm, sprinkle with a mixture of cinnamon and sugar (1/2 cup sugar and ½ tsp. cinnamon)
——————————————————————————–
Mini Apple Pies (pictures included)
Chocolate Cheesecake
——————————————————————————-
chocolate marbled meringues
2 oz. unsweetened chocolate
2 large egg whites- at room temp.
1/8 tsp. cream of tartar
½ cup superfine sugar
½ tsp. vanilla extract
1 ½ tsp. cornstarch
1 bag mint chocolate chips
Preheat oven to 200°. Line 2 cookie sheets with parchment paper or aluminum foil. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds.
In a glass bowl beat the egg whites on medium speed until frothy. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high. Add the vanilla and beat for another 3 minutes, or until stiff. Sift the cornstarch over the mixture, and gently fold in using a spatula.
Transfer the meringue to a bowl. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meriunge. Using a 1 inch ice cream scoop or 2 teaspoons.
——————————————————————————
shoechefs cookbook
E-Z Desserts
POUND CAKE
(Can be used for Strawberry shortcakes, yum)
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees.
E-Z Cake Recipes
NO EGGS, NO OIL, NO WATER …….JUST 1 12oz.SODA AND MIX.
WHITE CAKE MIX………………………………..7-UP OR STRAWBERRY SODA
CHOCOLATE CAKE MIX…….CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX….ORANGE SODA
PINEAPPLE MIX….PINEAPPLE SODA
SPICE MIX…..ROOT BEER SODA ETC
POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS.
(PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip.
Found following recipe….not tried it yet.
Passed it on to a lady who did.
Family enjoyed, no complaints.
SARA LEE TIRAMISU (E-Z)
Tiramisu –
Ingredients:
1 Sara lee pound cake (10 3/4oz.)
16 oz Non-dairy whipped topping;
1/4 c Strong-brewed coffee
1/2 c Sweetened cocoa powder
Instructions:
Cut pound cake vertically into 10 equal-size slices.
Drizzle coffee over each slice; set aside.
In a large bowl, combine whipped topping and 1/4 cup cocoa, mixing until blended.
Place 5 cake slices on a flat surface.
Evenly spread a thick layer of whipped topping mixture over each slice.
Top each with a second cake slice, sandwich-style.
Transfer to individual dessert plates.
Spread each cake “sandwich” with whipped topping mixture.
Cut “sandwiches” diagonally in half.
Sprinkle with remaining cocoa; serve immediately.
GOOEY CAKE
INGREDIENTS & DIRECTIONS:
Mix together thoroughly:
1 box yellow cake mix
2 eggs
2 sticks melted butter
Pour into a (DEEP) lightly greased 9 x 13 baking pan
Mix together thoroughly:
8oz. package cream cheese
2 eggs
1 pound box sifted powdered sugar
Pour over cake mixture Bake at 350 degrees for 35 – 40 minutes until cake is golden brown. Best to let cake cool thoroughly before indulging….but good warm, too.
CHOCOLATE ECLAIR CAKE
(NO BAKE)
INGREDIENTS:
1 large package Vanilla instant pudding
1 small package Vanilla instant pudding
3 1/2 cups milk
1 8oz. container Cool Whip
1 box Honey Graham Crackers
DIRECTIONS:
1.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk.
2.) Fold in Cool Whip.
3.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers.
4.) Make a second layer of crackers and pour remaining pudding over crackers.
5.) Make a 3rd layer of crackers over pudding.
6.) Prepare Topping.
Topping
Beat until smooth with mixer:
6 Tablespoons cocoa
2 Tablespoons cooking oil
2 Tablespoons softened margarine
2 teaspoons white Karo syrup
2 Tablespoons milk
1 1/2 cups sifted powdered sugar
1 teaspoon vanilla
Spread evenly over chilled cake. Refrigerate overnight before serving..
Mock Ice Cream Sandwiches
2 whole graham crackers
Cool Whip
Spread a thin layer of Cool Whip on 1 whole cracker….top with remaining cracker….freeze.
Can’t get any simpler that that!!
You’ll want to make several at a time…..can’t eat just one!
HINT: Melt some chocolate and drizzle over top before freezing.
CAKE MIX COOKIES
(I make these at Christmastime for gift giving)
White Cake Mix
2 Tablespoons water
2 eggs
1/2 cup cooking oil
1 teaspoon almond extract
1/2 cup chopped nuts
powdered sugar
Mix all ingredients, except powdered sugar.
Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.
Roll in sugar until it is an approximate shape of a ball.
Place ion a lightly greased cookie sheet.
Bake at 350 degrees about 18 minutes, until lightly browned.
Cool on wire racks. Makes about 4 dozen cookies.
(Use any flavoring or cake mix you desire.)
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
2. Fold in Cool Whip.
4. If desired, spread more Cool Whip on top.
5. Chill for a minimum of 4 hours.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)
ROBERT REDFORD DESSERT
INGREDIENTS & INSTRUCTIONS FOR BOTTOM LAYER:
Melt 1 stick butter
Add 1/2 cup nuts and 1 cup flour.
Press into bottom of lightly greased 9 x 13 baking pan. Bake 20 minutes at 350 degrees.
MIDDLE LAYER:
Blend together 1 8oz. package cream cheese and 1 cup sugar. Fold in 1/2 small tub Cool Whip. Mix well.
TOP LAYER:
Mix together until mixture begins to thicken:
1 large package vanilla instant pudding & 1 large package instant chocolate pudding with 3 cups milk.
Spread on middle layer and chill to set. Spread remaining cool whip on top & garnish with nuts & grated chocolate if desired.
DIRT PUDDING
INGREDIENTS:
1 pound bag of Oreo’s
1 large box of instant vanilla pudding
1 small container of Cool Whip
1 Tablespoon powdered sugar
INSTRUCTIONS:
1.) Crush 3/4 bag of Oreo’s and spread in 9 x 13 baking dish.
2.) Make pudding as directed on package.
3.) Add Cool Whip & sugar, spread over crushed Oreo’s.
4.) Crush remaining Oreo’s and sprinkle on top of pudding mixture. Refrigerate.
Banana Pudding
I usually double the recipe….never any left-overs.
Ingredients:
Bananas
Use instant Banana pudding or vanilla pudding fix by directions on box.
Cool Whip…add to pudding mix thoroughly.
Vanilla wafers
Toasted coconut.
Line serving dish with a layer of vanilla wafers (a row up the sides of dish, also.)
Add a layer of sliced of bananas
Gently cover with a layer of 1/2 pudding mixture.
Make a second layer of wafers, bananas & pudding.
Top with some toasted coconut and/or crushed vanilla wafers.
Find more quick – simple – E-Z – few ingredient….recipes…at E-Z Cookin’ group:
Lots of interesting ‘stuff’ in files & links…come join & check it out.
Pat in Indiana….pmsbar2@att.net
shoechefs cookbook
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 fridge for 30 mins. Sprinkle honeycomb over and serve.
Delicious!!