Dessert Thread

Just wanted to be mean and bump my dessert thread. Ladies anymore good desserts.

I will soon be posting how to make Chocolate Truffles, that is my next project. Then I will let you all know how it goes.

I have a great fried ice cream recipe.

Prep Time: 15 Minutes
Cook Time: 2 Minutes
Ready in: 4 Hours

Ingredients
1 quart vanilla ice cream
3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for frying

Directions
1 Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.

2 In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.

3 In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).

4 Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

Apple Upside-Down Cake

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Ingredients


2 1/2 pounds (1.2 K) apples (6 large or 8 medium), preferably Fuji or Golden Delicious, peeled, cored and cut into eighths
1 1/2 cups (6 oz/180 g) cake flour
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/3 cup (2 1/2 fl oz/75 ml) fat-free egg product
1 tablespoons pure vanilla extract
3 - egg whites
1 3/4 cups plus 3 tablespoons (14 oz/420 g) natural cane sugar
2 tablespoons water
1 - vanilla bean
1 tablespoon pure maple syrup


Preparation - Estimated cooking time: Over 60 minutes -
1 Spray a 9-inch (23-cm) square or round cake pan once with cooking spray.
2 Combine 1 cup (7 oz/210 g) of the sugar and the water in a large, heavy-bottomed saucepan. Place pan over medium heat and stir until sugar dissolves. Cook until syrup is amber colored, 4 to 5 minutes. Remove from heat.
3 Pour about half of the caramel syrup into the prepared cake pan. Swirl pan to coat bottom evenly with syrup.
4 Add apples, maple syrup and vanilla bean to caramel remaining in the saucepan. Cover and cook over medium-low heat until apples are soft but still hold their shape, about 15 minutes.
5 Remove vanilla bean and, with a slotted spoon, transfer apples to the prepared pan. Set aside. Preheat oven to 350 degrees F (175 degrees C).
6 Sift together flour, baking powder and cinnamon.
7 Beat egg substitute and the remaining 3/4 cup (5 1/2 oz/165 g) sugar until sugar dissolves. Beat in vanilla. Add flour mixture in three additions, beating to mix after each addition.
8 In a clean bowl with clean beaters, beat egg whites with 3 tablespoons (1 1/2 oz/45 g) sugar until shiny and stiff peaks form. Blend egg whites into batter mixture. Pour over apples in cake pan.
9 Bake for 30 to 35 minutes, until cake is golden and a skewer inserted in the middle comes out clean.
10 Immediately invert cake onto a heatproof plate.

Nutritional Analysis
Number of Servings: 8 to 10 servings
Per Serving
Calories 291 Carbohydrate 68 g
Fat 0.3 g Fiber 1.9 g
Protein 3 g Saturated fat 0.1 g
Sodium 68 mg

Whoopie Pies
Makes 18 servings (1 pie each) 2 points per serving

Ingredients
1 cup all purpose flour
1/4 cup unsweerened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 solid vegetable shortening
1 egg white
1/2 cup low fat milk (1%)
3/4 cup marshmallow spread (fluff)

Preparation
1. Pre heat oven to 425 F. combine the flour, cocoa, baking soda, and salt in a small bowl. with an electric mixer on medium speed, beat the sugar, shortening, and egg white in a medium bowl until fluffy and well blended, (about 2 minutes). Stir in the flour mixture, then the milk until just blended.

2. drop the dough by spoonfuls onto large, ungreased baking sheets, making 36 cookies (FI actually got 24 cookies from this). Bake until top springs back when lightly touched, about 5-7 minutes. cool completely on the sheets on a rack. spoon 2 teaspoons marshmallow spread on the bottoms of half the cookies, top with remaining with cookie. store in airtight container for up to 3 days.

Per serving nutritional facts: 119 calories, 3 g total fat, 1 g saturated fat, 0 mg cholesterol, 109 mg sodium, 21 g total carbohydrate, 1 g dietary fiber, 1 g protein, 11 mg calcium

Bumping for the ladies needing to make desserts for upcoming BBQ's.

Please add more recipes ladies!!!!!

Here is a very simple recipie for 'Death by Chocolate' that my sister makes. It is awesome.
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Chocolate, oor devils food cake mix whichever you like.
1 package of chocolate instant pudding mix
1/2 cup of kahlua, (if you don't have kahlua you can use strong brewed black
coffee)
carton of cool whip
package KitKat chopped it fine.

1. Bake the cake and put aside to cool completely. Once cooled just
tear cake into pieces.
2. Make the instant pudding
3. Chop the wafer bars

In a bowl layer cake, add some kahula, add pudding, cool whip and wafer
bars, all in layers.

Continue the above step until all your ingredients are finished. It's like
making a lasagna. Once it's all done, put in fridge to chill.

ENJOY

Just for variety, you can mix chocolate and vanilla cake, pudding etc. You
can also add some walnuts, it gives it a nice crunchy flavor
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This is from the Firefighter's Cookbook-it's easy and is AWESOME!!

Commissioner Howard Safir's favorite chocolate cake:

1 package any brand devils food cake
1 package instant chocolate pudding
1 1/4 cups milk
2 eggs
1 12oz package of chocolate chips
confectioners sugar

Preheat oven to 350. Well grease and lightly flour a Bundt pan.

Combine cake mix, choco pudding, milk and eggs in large bowl. Beat with a wooden spoon about 50 strokes. Fold in choco chips. Bake for 45-55 minutes, until a toothpick in the center comes out clean (note-if the toothpick hits melted chips it will be moist). Cool and then dust with confectioners sugar.

Can be made ahead of time...travels well and keeps for a long time.

Substitute white or yellow cake, butterscotch chips for choco chips, etc. for variety.

I like to serve with strawberries in the center and homemade whipped cream.

Enjoy!!

This one is easy cheezy...

No-Bake Banana Cream Pie

1 graham cracker pie shell
1-2 bananas sliced
1 package of My-t-fine Vanilla pudding (not the instant kind, the kind you have to cook)
1 pint of heavy cream for whipping

make vanilla pudding according to package directions.
whip pint of heavy cream into whipped cream.. add 1 tsp of sugar and 1/2 tsp of vanilla.
carefully fold whipped cream into pudding.
layer sliced bananas on bottom of pie shell- then add filling- then layer bananas on top.

chill for 2-4 hours.

voila.

Yeah everyone loves it and it is STUPID easy... I am also a big fan of ice box cake... layers of chocolate pudding and graham cracker served with whipped cream... YUM.

Here's another one... it's so good... you can make it w/ peaches too now that it's summer- serve with a good ice cream.

ANY SEASON FRUIT CRUMBLE
Long ago on our honeymoon, we stayed at the Connaught Hotel in London, a
bastion of comfortable English tradition. They served what I considered
then, and still do, the finest of fruit crumbles. It was served very hot and
had a thick golden crumb topping that was baked on top of perfectly cooked
and sweetened fruit. Although the crumb topping was crisp on top, it
remained pleasantly soft in the middle.
Fruit filling
6 cups peeled and cored apples chopped into 1/2-to 3/4-inch pieces (about 6
large apples)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2 teaspoons fresh lemon juice

Crumble topping (Makes about 3 cups crumbs)
3/4 cup unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1/4 pound (1 stick) cold unsalted butter, cut into 3/4-inch pieces

Prepare the Filling
Position a rack in the middle of the oven. Preheat the oven to 350°F. Put
the apples in a glass or ceramic baking container with a 2 1/2-quart
capacity. Either an 8- or 9-inch square baking dish or a 9 1/2- to 10-inch
diameter round pie dish, both with 1 3/4- to 2-inch high sides, works well.
Mix the sugar and cinnamon together in a small bowl. Sprinkle the sugar
mixture and lemon juice over the apples. Stir the mixture to combine the
ingredients, spreading them in an even layer in the baking dish. Set aside.

Mix the Topping
Put the flour, sugar, and salt in a large bowl and use a large spoon to stir
them together. Add the butter pieces, stirring to coat them with the flour.
Rub the butter pieces and flour between your thumb and fingertips or cut
them together with a pastry blender until coarse crumbs form that are about
1/2 to 3/4 inch in size, there is no loose flour, and the mixture looks pale
yellow rather than white. Spread the crumbs evenly over the apple mixture.

Bake and Serve the Crumble
Bake about 40 minutes until the crumb topping is golden but with a few spots
of light brown, and the apples are tender when tested with a toothpick. Let
the crumble cool about 15 minutes before serving. Spoon the warm crumble
onto individual plates and serve with a scoop of vanilla ice cream, if
desired. The crumble can be baked a day ahead, cooled, covered, and stored
at room temperature. Warm it, uncovered, in a preheated 250°F oven for 15
minutes.

Makes 6 servings.

New York-Style Cheesecake (Low Carb Dessert)

Crust:
1 1/4 cups finely ground almonds
OR
1 1/4 cups finely ground cashews
Sweetener equal to 1 tablespoon sugar
6 tablespoons butter, melted
Topping:
2 cups sour cream (16 oz. container)
1 teaspoon vanilla
Sweetener equal to 1 tablespoon sugar
Filling:
3 packages (8 oz. each) cream cheese, softened
Sweetener equivalent to 1 cup sugar
4 eggs
1 teaspoon vanilla
In a bowl, combine the almonds (or cashews), 1 tablespoon sweetener and melted butter until combined. Press into bottom of a 9-inch springform pan. Chill in the refrigerator at least 15 minutes. In a bowl, mix the sour cream, 1 teaspoon vanilla and 1 tablespoon sweetener until well combined. Cover with plastic wrap and refrigerate. In a large bowl, beat the cream cheese and 1 cup sweetener until fluffy. Add the eggs, one at a time, blending well after each addition. Blend in the remaining 1 teaspoon vanilla.
Pour the cream cheese mixture into the springform pan, and bake at 350 degree for 50 minutes or until a knife inserted halfway between the edge and centre comes clean. With a spatula, spread the sour cream mixture over the top, making sure you reach to the edges of the pan. Return cake to oven and bake an additional 5 minutes. Remove cake from oven, allow to cool to room temperature (cake will settle in the pan). Slide a knife around the edge of the cake to loosen it, then remove the springform ring. Keep chilled in the refrigerator.
Makes 16 servings, about 5 grams of carbs per serving if made with almonds, and 7.2 grams per serving if made with cashews.

Sassy...do you think I can use the already made Vanilla Pudding? just to cut down a step. I think I am making this tonight.

Pumpkin Cheesecake
3 eggs
8 oz cream cheese
8 packets sweet 'n low (or 1 1/2 tbsp. liquid saccharin, preferred)
1/3 tsp. vanilla butter and nut flavour (with extracts in market)
1/3 tsp. maple extract
1/3 tsp. vanilla extract
1/2 can pumpkin
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. Lite Salt
Blend all ingredients in blender until liquefied. Pour into 9' glass pie pan. Bake at 375 degrees for 30 minutes or until it tests done with a knife. Let cool; enjoy!

Flour-less Lemon Almond Cake

1 1/3 cups blanched slivered almonds
8 tablespoons Splenda
4 large eggs, separated
5 teaspoons packed grated lemon peel
1/2 teaspoon ground cinnamon
Pinch of salt
Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom of pan with waxed paper. Finely grind almonds with 2 tablespoons sugar in processor. Combine yolks, 2 tablespoons sugar, lemon peel, cinnamon and salt in medium bowl. Using electric mixer, beat until thick and smooth, about 2 minutes. Stir in almond mixture. Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add 4 tablespoons sugar, beating until stiff but not dry. Fold large spoonful of whites into almond mixture. Gently fold in remaining whites.
Transfer batter to pan. Bake until tester inserted into centre comes out clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove waxed paper. Cut into 8 slices.

Knock Your Socks Off Pie

5.5 CARBS per serving/ 8 servings

For pie filling:
Mix 1small package of sugar free white chocolate pudding with 1-cup heavy cream plus 1/2 cup water then beat in 1-8 oz package cream cheese till smooth. Put aside.
For crust:
Chop 1 cup macadamia nuts till finely ground add 2-3 tbsp. melted Butter and toss. Pat down in pie pan and bake at 350 for 10-15 min. Cool and fill with pie filling then chill till set in fridge. Makes 8 servings