I love to cook , but baking I don't care for. I am having a dinner party for six and would like to serve them a really nice dessert. I don't mind making the desert, I just don't have to many recipes as I seldom bake. Both the couples that are coming over do love to bake and they make excellent deserts. Can you give me a few of your deserts that are a great hit with company and I will pick one out and make it for my party. Party is not until May 2 so I have lots of time. Main course is roast beef, creamed potatoes, gravy, casear salad, corn, carrots, brussel sprouts and homemase bread. The desert I always make is sex in a pan but I would like to wow them with something else.
I made this once for some of DH's business associates who had come to supper. It was a hit and over a year later, it is still discussed. And easy! I don't remember which website I got the recipe from, sorry I can't give proper credit.
½ cup unsalted butter, melted
10 flour tortillas
7/8 cup heavy cream
1 2/3 cups semi sweet chocolate chips
3 1/3 kiwi, peeled and diced
3 1/3 mangoes, peeled and diced
1 2/3 cups strawberries, diced
7/8 cup sweetened coconut, toasted
sweetened whipped cream, to garnish
Top with sweetened whipped cream and toasted coconut and enjoy!
Here's another wonderful dessert from Candykisses. Some of my changes are listed after her recipe.
How about a couple of fruity ideas. I love Bananas Foster. It is very elegant, rich and delicious. I haven't tried this particular recipe, but it sounds great. Also, who doesn't love chocolate covered strawberries? You could have both possibly. The lime tarts I've made many times and everyone has loved them as well.
Bananas Foster .... original recipe along with story how it
came to be ... watched it on tv
Posted by: GrannyBarbieJ_Texas Replies: 0 Posted on:
4/20/2007 7:56:57 PM
In 1951 Chef Paul created Bananas Foster. The scrumptious
dessert was named for Richard Foster, who as chairman, served with Owen on the
New Orleans Crime Commission, a civic effort to clean up the French Quarter.
Richard Foster, owner of the Foster Awning Company, was a frequent customer of
Brennan's and a very good friend of Owen.
Little did anyone realize that Bananas Foster would become
an international favorite and is the most requested time on the restaurant's
menu. Thirty-five thousand pounds of bananas used year each in the preparation
of its world-famous dessert.
1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambe pan or
skillet. Place the pan over low heat either on top of the stove and cook,
stirring, until the sugar dissolves. Stir in the banana liqueur, then place the
bananas in the pan. Continue cooking until sauce is hot and bananas soften and
begin to brown. Lift the bananas out of the pan and place four pieces over each
portion of ice cream. Generously spoon warm sauce over the top of the ice cream
and serve immediately.
Chocolate Dipped Strawberries
with Cream Cheese Filling
Posted by: chinarose Replies:
0 Posted on: 2/12/2005 7:23:50 AM
Pretty and Easy. Made them
the other day and the ladies made little "mmmmmm" sounds while eating
them - all of them:)
12 medium strawberries,
3/4 c. semisweet chocolate
2 tsp. Crisco
1 pkg. (3 oz.) cream cheese,
2 T. honey
1/4 tsp. almond extract
1 T. blanced slivered
Halve the berries lengthwise;
core center, leaving the greem stem. Dry on paper towel.
Melt chocolate and Crisco in
the microwave and stir. (Remember how fast it will burn)
Line a cookie sheet with wax
paper and holding the strawberry halves by the leaves, dip in the chocolate,
covering a little more than half. Do all the berries and then chill for 10 min.
on the cookie sheet.
Beat together cream cheese,
honey, and almond extract. Spoon in a pastry bag and pipe in a little mound
into the cavity of the berries. Sprinkle with the nuts.
My note: You can just spoon a
little dob onto the berry cavity instead of piping it. Also I put each of the
berries into a mini foil muffin/candy liner. They all went on a glass lipped
round tray lined with a white lace doily.
Key Lime Tarts
Recipe By :Cooking with Paula Deen magazine, Nov./Dec. 2005,
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans (14 oz. each) sweetened condensed milk
4 egg yolks
1 cup fresh key lime juice
4 packages (2.1 oz.) frozen mini phyllo pastry shells, --
Whipped cream and lime zest
Preheat oven to 350º.
Stir together first 3 ingredients until blended.
Place pastry shells into mini muffin tins.
Spoon key lime filling evenly into pastry shells. Bake for
15 minutes. Chill. Top with
whipped cream and lime zest, if desired.
Yield: 60 tarts.
Posted by: MarineMom_texas Posted on: 9/21/2006 6:15:13 PM
I made these for a candle party my DDIL had last month and
they were a huge hit. Strangely, the recipe in the magazine said they made 30
tarts but in reality they make 60. I added a dollop of Cool Whip on top and
some lime zest and they were wonderful. From Paula Deen's magazine. Enjoy! MM
Suziee's notes: I make a half recipe most of the time. I don't like them as well later on. The shells don't stay as crisp. I put the filling in a squirt bottle to fill the shells and it works great - and not so much mess. I serve them with fresh whipped cream. LOVE these!
Also, Tiramisu is one of my all time favorite recipes. I'm sure you can get some great T&T from people here on the BB. This one is very good.
Posted by: salsarose Replies: 3 Posted on: 2/14/2005 5:57:33 AM
Our Favorite Tiramisu
Layers of espresso-soaked pound cake and cream cheese
custard come together with chocolate. Tiramisù means "pick-me-up" in
Italian-and this certainly does.
I N G R E D I E N T S
8 ounces semisweet chocolate
1 cup sugar
4 egg yolks
1 1/2 teaspoons vanilla
8 ounces cream cheese, cut into pieces, room temperature
1 3/4 cups chilled whipping cream
1 tablespoon instant espresso powder diluted in 1 1/4 cups
hot water, cooled
1 12-ounce prepared pound cake, cut into 3 1/2x1x1/2-inch
I N S T R U C T I O N S
Finely chop chocolate in processor. Set aside.
Mix sugar and egg yolks in processor 30 seconds. Add vanilla
and process until pale yellow, about 1 minute. Add cheese in batches and blend
until smooth. Transfer to medium bowl. Cover and chill 1 hour.
Beat whipping cream until stiff. Fold into cream cheese
mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be
prepared 2 days ahead.)
Pour espresso into large shallow dish. Dip cake strips in
espresso, turning to coat all sides lightly. Arrange strips on bottom of 10-cup
shallow dish, smoothing with fingers to mold together. Sprinkle with half of
chocolate. top with chilled cheese mixture. Sprinkle remaining chocolate over.
Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.)
Cappuccino MousseYield: 4Ingredients: Cappuccino Mousse2 tsp gelatin powder1/2 cup coffee, chilled2 tbsp instant coffee powder2 cups condensed milk2 tsp vanilla extract2 cups whipping creamcocoa powder or ground cinnamon, for dustingDirections: Cappuccino MousseStir instant coffee into chilled coffee to dissolve. Sprinkle gelatin into chilled coffee and let soften for a minute. Stir gelatin mixture into condensed milk in a small pot. Stir over low heat until gelatin dissolves. Stir in vanilla and cool to room temperature.Whip cream to soft peaks and fold into coffee mixture in 2 additions. Spoon the mousse into serving glasses (amount of servings depends on size of glasses or cups used). Chill at least 2 hours.Dust top of mousses with cocoa powder or cinnamon just before serving.
Taste of Home Field Editor. Blogger & Photographer. http://nutmegdisrupted.com/
Heat oil to 350° F (it should spit when a drop of water is added). Wrap disc around cannoli tube, and press where edges overlap. Immerse in oil and fry until golden brown. Place on a paper towel or cooling rack to drain for a moment, and before completely cooled, remove tube. Repeat with remaining discs, frying a few at a time. Cool completely before filling.For filling, pulse ricotta with icing sugar, cinnamon and lemon zest in food processor until smooth. Whip cream to medium peak and fold into ricotta. Fold in 5 Tbsp of grated chocolate.To assemble, fill a piping bag fitted with a star tip with cannoli filling. Pipe into shells, started at middle and working out to each end. Cannoli can be topped with a little cream for garnish.Yield: 16 to 18 servings.
Chai Spice Blend
1 cinnamon stick2 whole star anise5 green cardamom pods2 black peppercorns
1 1/2 cups whipping cream1 tbsp pure vanilla16 oz good quality mascarpone cheese3/4 cup sugar2 tbsp coffee liqueur2 tsp Chai Spice blend
1 cup sugar1 cup water1 tsp Chai Spice blend1 tsp vanilla2 packages chocolate wafer cookies1/2 cup whipping cream1 tsp vanilla2 tsp sugarcocoa powder, for dusting
For spice blend, grind cinnamon stick in a spice mill (or coffee grinder used just for spices) or with a mortar and pestle. Add remaining spices and grind into a powder.
For filling, whip cream to medium peaks, stir in vanilla and chill. Beat mascarpone and cream cheese with sugar on low speed until smooth. Stir in coffee liqueur and Chai Spice blend. Fold in whipped cream and chill until ready to assemble.
To assemble, heat sugar, water and Chai Spice blend until sugar dissolves, stir in vanilla and remove from heat.Dip wafer cookies in syrup briefly and line the bottom of an 8-cup trifle dish or serving dish. Spoon 1/4 of the chai filling over cookies and place another layer of soaked cookies over mousse. Repeat layering with mousse and cookies, finishing with the mousse. Chill for at least 4 hours before serving.To serve, whip cream with sugar and vanilla and dollop on top of tiramisu. Dust lightly with cocoa powder and serve.
Coconut Tarts with Chocolate and Coconut CreamYield: 6For the Coconut Tart Shells:2 x egg whites2 cups of shredded coconutFor the Chocolate and Coconut Cream:1/2 cup of coconut milk8 oz of bittersweet chocolate, choppedDirections: For the Coconut Tart Shells:Preheat oven to 350 degrees.Whisk egg whites lightly and stir in coconut.Spray a muffin tin with non-stick cooking spray and press a large spoonful of coconut mixture into each cup, pushing it evenly into the bottom and up the sides.Bake for 12-15 minutes, or until golden brown. Let cool in muffin pan.For the Chocolate and Coconut Cream:Heat coconut milk.Place chocolate into a bowl and pour hot milk over it. Stir until chocolate melts and mixture becomes satiny-smooth.
Sometimes a great cake is all you need. Here are two I think are special:
With a brownie-like base, topped with thick, gooey, chewy frosting
through which occasional puddles of marshmallow creme ooze, this cake
cannot be beat! It's delectible.Lorraine
MISSISSIPPI MUD CAKE
4 eggs2 cups sugar1 tsp. vanilla1-1/2 cups softed flour1/3 cup cocoa1 cup angel-flake coconut1 cup chopped pecans2 sticks (1/2 lb.) oleo, melted1 jar marshmallow cremeFrosting: 1 stick (1/4 lb.) oleo, melted 6 Tbsp. milk 1/3 cup cocoa 1 (1 lb.) box powdered sugar 1 tsp. vanilla 1 cup broken pecans
oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Beat eggs, sugar and vanilla until thick. In another bowl, sift
together flour and cocoa; mix well with coconut and pecans. Mix this
with melted oleo, then add to sugar mixture. Mix well. Pour into
prepared baking pan. Bake 38 to 45 minutes. Do NOT
Remove from oven and immediately spread over the top the marshmallow
creme. Let set at least 30 minutes. Then frost.
To prepare frosting: combine all frosting ingreients and mix well. Spread gently on top of cake.
Sheri, this makes two pies that can be made ahead and if you only use one the other can be kept frozen for two weeks. They always get raves.
* Exported from Key Home Gourmet *
Coconut Caramel Pie
Recipe By : Serving Size : 20 Preparation Time :0:30Categories : Desserts
Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 baked pastry shells (make your own or use frozen 1/4 cup butter 1 1/3 cups flaked coconut 1/2 cup chopped pecans 1 8oz pkg. cream cheese,softened 1 14oz can sweetened condensed milk 1 16oz carton Cool Whip -- thawed 1 12oz jar caramel topping
Prepare pastry shells as directed.In a large skillet,melt butter,stir in coconut and pecans.Cook and stir over medium heat until coconut is golden,6-8 minutes.Cool.In large bowl,beat cream cheese until smooth;gradually beat in sweetened condensed milk on low speed.Fold in Cool Whip.Spoon about one fourth of the mixture into each baked shell.Drizzle each with one fourth of the caramel topping and springle with one fourth of the coconut mixture.Repeat layers.Cover and freeze 5 hours or until firm.Serve,or freeze,covered,for up to 2 weeks.Let stand at room temp for 5 minutes before serving.20 servings
- - - - - - - - - - - - - - - - - -
Here is the other one. This cake, from the Betty Crocker check-out stand cookbook,
looks so absolutely to die for I just have to post it! This one is easy since it starts with a cake mix. And the frosting is yummy!
CREAMY ORANGE CAKE
1 cup boiling water1 box (4-serving size) orange jello1 box Betty Crocker SuperMoist white cake mix3/4 cup frozen (thawed) orange juice concentrate1/3 cup vegetable oil1/4 cup water4 egg whites1 container (12 oz.) Betty Crocker Whipped vanilla frosting1 container (8 oz.) frozen whipped topping, thawed
oven to 350 degrees F. for shiny metal or glass pan ( or 325 degrees
for dark or nonstick pan). Spray bottom only of 13 x 9-inch pan with
baking spray with flour. In small bowl, mix boiling water and jello
until jello is completely dissolved. Cool slightly, about 5 minutes.
large bowl, beat cake mix, 1/4 cup of the jello mixture, 1/4 cup of the
orange juice concentrate, the oil, water and egg whites with electric
mixer on low speed 30 seconds. Beat on medium speed 2 minutes,
scraping bowl occasionally. Pour into pan. Reserve remaining jello
mixture and orange juice concentrate.
Bake 30 to 35 minutes or
until toothpick inserted in center comes out clean. Poke warm cake
every inch with fork. Place 1 tablespoon of the reserved jello mixture
in microwavable custard cup or small bowl; set aside. Into remaining
jello mixture, stir remaining 1/2 cup orange juice concentrate; pour
slowly over cake. Cool cake completely, about 1 hour.
bowl, gently stir together frosting and whipped topping; frost cake.
Microwave 1 tablespoon jello mixture uncovered on High 10 seconds to
liquefy. Using 1/4 teaspoon measuring spoon, place small drops of
jello mixture over frosting. With spoon or toothpick, swirl jello into
frosting. Store covered in refrigerator. Makes 12 servings.
Note: Pour leftover thawed frozen orange juice concentrate over a cup of fresh fruit for a quick snack.
This is a very impressive looking dessert and delicious too. Very easy to make also; except I use milk chocolate instead of semisweet.
I make it whenever I am entertaining guests and they always want the recipe. I hope you try it. I got it off TOH Search board.
In a bowl, toss strawberries with 1/2 cup sugar; set aside. In a mixing bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside. Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours. Yield: 14-16 servings.
Copyright Reiman Media Group, Inc © 2008
Proudly serving as a Taste of Home Field Editor since 2002, Grand Prize Winner, First Prize Winner and Honorable Mention
WOW ! I am so glad I read this post. These recipes sound wonderful. The chocolate nachoes are very intriguing. I never heard of them before. They will be my first trey. I am always looking for a new dessert for my euchre group
I will post several of my favorites also
I made two of these cakes for my Womens club tomorrow. They always bake up big and beautiful. I drip the frosting/glaze in swrillsplace the cake on a glass pedestal then put a small glass in the center of the bundt and fill with fresh pansies. Beautiful ! And always gets praise. Nice alone or served with fresh sliced strawberries and a dollop of whip cream
apricot brandy pound cakeIngredients: 1 c butter3 c sugar6 eggs3 c flour1/4 tsp baking soda1 c sour cream1 tsp orange extract1/2 tsp rum1/4 tsp almond extract1 tsp vanilla3 TBSP apricot brandyGLAZE:1 c xxx sugar1/8 c brandy1/2 TBSP butter
and a bit of half and half or milk to get to a right drizzling consistencyMethod: Mix allBake 325 for 1 hour and 15 minutes
© RDA Enthusiast Brands, LLC 2016