| Favorite Desserts
Posted: 7/6/2008 4:19:58 AM | Very unfancy, very simple and easy, but still a favorite
Eclair cake
two sleeves unsalted saltine crackers
one box french vanilla pudding, instant, mix per package directions
8 oz container cool whip
one can milk chocolate frosting
place one layer of crackers in the bottom of a loaf size plastic container
fold together whipped cream and pudding, layer on top of crackers
place another layer of crackers on top
melt chocolate frosting and cover the top layer of crackers
let sit in the refrigerator overnight
It really does taste like an eclair | |
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| Favorite Desserts
Posted: 7/6/2008 6:45:15 AM | | I have done this but used graham crackers. It is great and easy. | |
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| Favorite Desserts
Posted: 7/15/2008 11:09:32 AM | | I made your corn pudding and it is absolutly wonderful! I.ve passed it on to my Family and they all love it as well! Thanks so much! | |
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| Favorite Desserts
Posted: 7/15/2008 12:26:53 PM | I absolutely love corn pudding . . . the eclair cake sounds interesting, too. My version of tiramisu is heavier than the traditional. Since I don't care for lady fingers, I use my favorite pound cake recipe (made with cream cheese).
When it comes to deserts -- too many favorites to count. However, I have found some wonderful EASY deserts (and one or two worth the trouble because they are unusual).
The following is a recipe I found in an old used book -- Farm Jounal's Country Cookbook. Can't tell you how often I've given out the recipe.
Brownies for a Crowd
1/2 c margarine or butter
1 c sugar
4 eggs
1 tsp. vanilla
1 (1 lb) can chocolate syrup (1 1/2 c)
1 cup plus 1 tblsp. sifted flour (I don't sift -- just use 1 cup unsifted flour)
1/2 tsp. baking powder
1/4 tsp salt
1/2 c chopped walnuts (I use pecans)
Cream butter and sugar until smooth, add eggs 1 at a time. Add vanilla and chocolate syrup. Stir together dry ingredients then add to wet ingredients. Add nuts and pour into a well gresed 15 1/2 X 10 1/2 X 1 inch jelly role pan. Bake at 350 degrees 22 to 25 minutes. Do not overbake!! I usually take the brownies out at 22 minutes. If the edges have come away from the sides of the pan, they are done.
Topping
6 tblsp. butter
6 tblsp. milk
1 c sugar
1/2 c semisweet chocolate pieces
1 tsp. vanilla
Combine sugar, butter and milk in a saucepan. Bring to a boil, stiring to mix. Let boil 30 seconds (since I moved to a higher altitude, I cook it twice as long). Remove from heat -- wait a few minutes before adding chocolate pieces, Stir constantly until all is smooth and slightly thickened. Stir in vanilla and spread over cooled brownies.
The instructions are to cut into 2 1/2 X 1 inch bars -- 5 dozen. I usually get around 36.
Gluten Free Brownies
This is a super fast, super easy recipe. These brownies are very moist and almost fat free.
1 15 oz can black beans
3/4 cup sugar
3 eggs
1 tsp. vanilla
pinch salt
4 tblsp. cocoa
Dump everything into a blender -- blend until totally smooth. Spray an 8 X 8 sqare baking pan . Bake about 30 minutes. Since my pan is 9 X 9, I bake 25 minutes.
Carrot Cheesecake
Crust:
20 ginger snaaps
1/2 cup walnuts, toasted and ground med. fine
2 tblsp. each sugar and melted butter
Mix and press into a prepared spring form pan. Bake @ 350 degrees about 8 minutes.
Filling:
1 - l lb bag baby carrots, cooked soft, well drained
3 8 oz. bricks cream cheese (can use low fat)
1 cup sugar (Splenda works well here -- but you need to add 1/2 cup to make up for the sweetness)
1 tblsp. corstarch
1 1/2 tsp. cinnamon
1 tsp. gr. ginger
1/2 tsp. each cloves & nutmeg
3 eggs (can use eggs substitute)
1/2 cup sour cream
Use a blender or food processor. Pour into prepared spring form pan. Bake @ 325 degrees 45 - 50 minutes.
Topping:
16 ounces sour ccream
1/2 cup sugar
1 cup toasted walnuts, chopped med. coarse (opt.)
Pour over hot cheese cake. Bake an additional 5 to 8 minutes
This is one my mother found in an old Easter Star cookbook. All the ladies she shared it with aske for the recipe. It is very moist and a lot lighter than one would think.
Chocolate Pound Cake
3 c flour
1/2 tsp. baking powder
1/4 tsp. salt
6 tblsp. cocoa
1/2 pound butter
3 c sugar
5 eggs
1 c milk
1/2 c oil
Sift dry ingredients together. Set aside. Cream butter and sugar -- add eggs on at a time. Alternate dry ingredients with milk. Add oil. Pour into an UNgreased tube pan. Bake 1 hr. 20 minutes at 325 degrees. | |
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| Favorite Desserts
Posted: 7/15/2008 12:47:59 PM | | . I make a citrus pie similar to a cheesecake but oh so simple. This recipe makes 2 pies . You need 2 graham cracker crusts 1 can sweetened condensed milk 2 8oz cream cheese softened 1 regular sized cool whip defrosted 1 teaspoon lemon juice 1 15oz can drained crushed pineapple and 2 small drained mandarin oranges. Put cream cheese and condensed milk in bowl and beat until well combined add lemon juice and beat well. Fold in cool whip and fruit. Divide in pie shells chill and enjoy. This has become a well requested dessert around my house. | |
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| Favorite Desserts
Posted: 7/15/2008 2:52:18 PM | I made your corn pudding and it is absolutly wonderful! I.ve passed it on to my Family and they all love it as well! Thanks so much!
Barefootjenn, you are most welcome. I'm glad that you liked it. | |
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| Favorite Desserts
Posted: 7/16/2008 5:32:22 PM | | I make a lemon meringue cake. Make a lemon cake from a box and split the layers after baking--making four layers. While the cake is baking, prepare lemon meringue from Jello box or from scratch. Let the lemon curd and the cake cool. Layer the cake with the lemon and chill. Prepare the meringue from the egg whites left over from preparing the lemon curd. Spread on the the cake being sure to seal all the edges. Bake in hot oven until meringue begins to brown. Just a hint===don't do this on a rainy or damp day. It is easy and elegant and is usually one of the first desserts to go. | |
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| Favorite Desserts
Posted: 7/16/2008 5:50:16 PM | OK...let's get this back on to what it should be! I came here to hear of desserts...not some Romper Room crap! ;)
I actually find that the older I get, the less I desire desserts...and the desserts I do covet, are less grandeur and less chocolate. (Former chocoholic!)
One of my fave ways to curb a sweet tooth, is a simple scoop of vanilla ice cream, topped with some honey, cinnamon, and whipped topping...taste similar to a "mexican fried ice cream!" ;) | |
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| Favorite Desserts
Posted: 7/16/2008 7:57:42 PM | | HK - agree with you 100%. Not a chocolate fan so if/when I do have dessert it's usually a fresh made fruit salad, a bowl of ice cream or a slice of loaf cake. | |
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| Favorite Desserts
Posted: 7/17/2008 3:36:58 AM | | Elegant does not have to be difficult. I do agree--it does not all have to be chocolate. | |
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| Favorite Desserts
Posted: 7/17/2008 4:03:45 AM | | You go texasgirl... was thinking same thing .. Some people need a bit of Chocolate.. I hear it has something to do with helping out with PMS.... | |
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| Favorite Desserts
Posted: 7/17/2008 6:21:00 AM | I agree...even I (and no PMS issues...just cause!) still crave chocolate on occassion! LOL Just not as often....prolly cause so much of it disagrees with me now! LOL
I think part of my not making fancy stuff, is also that I really do not like to bake much. (Though I love gourmet cooking!) And since I live solo, I definitely do not want large quantities of desserts holding me hostage, begging me to eat them! LOL ;) | |
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| Favorite Desserts
Posted: 7/17/2008 10:52:18 AM | Desserts are not my strong point and I mostly don't have much of a sweet tooth.
When I do though, I like to go out to a small Italian restaurant and gorge on tiramisu. Mmmm.  | |
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| Favorite Desserts
Posted: 7/17/2008 11:30:03 AM | Bucket Of Mud
I make a chocolate dessert for family holidays and put it in a clear glass ice bucket~ that looks just like a bucket~ handle and all. It's similar to a trifle, I guess, for the chocolate lovers.
The first time I brought it to my daughter's house some of my grands were out in the yard playing. When I took the dessert out of my car one of them said, "Look, Nan brought a Bucket Of Mud!"
Bake a family size brownie mix with pecans in a sheet pan so it will be thin, careful not to over bake.
Cool, then break into pieces and line the bottom and sides of your bowl. Drizzle with just a little Kaluaha, add a layer of chocolate pudding, a layer of whipped cream and drizzle with chocolate syrup. Continue layering to the top of the bowl ending with a layer of whipped cream. Top with shaved chocolate and a little bit more chocolate syrup and Kalauha. Yep, it's good. My grands ask for it every holiday now.
tb | |
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| Favorite Desserts
Posted: 7/17/2008 12:21:09 PM | ^^^OMGawd...I think I came.
And I can fully understand how the grandkidlets would enjoy a kahlua dessert! ;) | |
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| Favorite Desserts
Posted: 7/17/2008 12:34:09 PM | Well it's not a lot of liqueur, so no harm to their little brains.The bottle doesn't travel along to the party  it stays home next to the coffee pot. 
tb | |
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| Favorite Desserts
Posted: 7/17/2008 1:17:55 PM | Texasbaby,
Ummm, I'm going to have to plagiarize that recipe.
I wonder if it'd be good with a shot or two of espresso dumped on top? | |
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| Favorite Desserts
Posted: 7/17/2008 2:00:28 PM | Yes, I'd like it and you could also use it in the brownies in place of the water. I do that with plain ole chocolate cakes, just to bump up the yum factor a tad.
tb | |
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| Favorite Desserts
Posted: 7/18/2008 12:30:04 PM | I just LOVE the cooking forums! No bickering! Plus! Red, black, white or purple makes no difference. I wanna come to eat at "YA'LLS" house. Seriously. Wheres my invite???? *looks around expectantly*  | |
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| Favorite Desserts
Posted: 7/18/2008 12:51:39 PM | | I'd love to try some of the recipies, but most of them use ingredients that are not so common in the UK. I've no problem using US measurements, but I guess if I want to try the recipies I'll just have to google the ingredients I dont know and find out the best alternative, which is hardly likely to be the same. | |
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| Favorite Desserts
Posted: 7/18/2008 1:06:34 PM | Sam, I'm curious which ingredients you might have a hard time finding. Sometimes it might be something available to you, just with a different name. For example, another poster sent me a recipe by e-mail which called for spicy brown ketchup,, I had no idea what that was. But, after asking, it sounds like a sauce we use on meat ~ steak sauce.
It might be interesting to discover other things we all use,, but with different names.
tb | |
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| Favorite Desserts
Posted: 7/18/2008 1:14:33 PM | Hi Texas,
things like;
- unsalted saltine crackers
- graham crackers
- box french vanilla pudding, instant
- cool whip
- can milk chocolate frosting
- canned black beans
- canned pumpkin
... and those are only the ones on this page and the one I read probably whilst you were typing! lol | |
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| Favorite Desserts
Posted: 7/18/2008 2:22:42 PM | samstyles,
Well, you can make cool whip with heavy whipping cream, some sugar, and a mixer (it'll be better also. Cool Whip is a cheap imitation of the real thing.)
You don't have graham crackers?! How could you make smores without graham crackers?
No canned black beans? Not even in the "ethnic" section? Some stores even in Florida don't have black beans in the "canned veggies" section but they DO have them in the ethnic section.
Its interesting the things we take for granted regarding foods available locally. | |
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Posted: 7/18/2008 3:30:27 PM | Hey odin,
thanks for the cool whip alternative, I assume that's icing sugar? Any idea of the proportions?
I guess I could have another look for the canned black beans, but I've got a feeling I wont find.
There's lots of stuff you have that is pretty much unheard of in England.
Sam | |
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| Favorite Desserts
Posted: 7/18/2008 3:57:40 PM | Ya'll might call it icing sugar (same thing as fries/chips, panties/knickers.)
1 ½ cups of cream (here they call it "heavy cream")
1 ½ tablespoon granulated sugar (don't use powdered or confectioner's sugar)
½ teaspoon vanilla extract (no imitation, the real stuff only)
Add the cream sugar and vanilla to a mixing bowl and mix away. I don't have any specific times, but if you whip it too much it'll turn to butter. Make sure the cream is chilled, rather than warm. Start the mixer on slow, and make it progressively faster. Stop when its fluffy and airy.
I am not good at making desserts but I learned how to make this because it is GREAT on top of fresh fruit. Makes fruit a little more fancy.
Enjoy!
Odin | |
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