Please post your favorite dessert

I'm making a dessert cookbook for my friends bridal shower and need lots of dessert recipes!

Post your favorite!!

Thanks

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Posted by jantany26

Definitely cheesecake, any kind. My favorites are chocolate and strawberry. Yummy.

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DITTO!

Cannolis,
Banana french vanilla pie/cake someone had posted on here awhile ago. it is really great and Ive made it several times and everybody loves it.

Apple Crisp IV
This is a very good recipe for apple crisp made with oatmeal. Serve warm or cold. Makes 1 - 9x13 inch pan (18 servings).
Printed from Allrecipes, Submitted by rhonda
------------------------------------------------------2 cups all-purpose flour
2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups packed brown sugar
1 1/2 cups butter
2 quarts peeled, cored and sliced apples

Directions
1 Preheat oven to 350 degrees F.
2 In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
3 Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
4 Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
5 Bake at 350 degrees F for 45 to 50 minutes or until apples are tender.


YUMMY

Italian cheese cake
carrot cake
cannolis
rainbow cookies

I think it really depends on what I'm in the mood for, but I love most desserts!!!!

for all you cheesecake lovers:


Brownie Caramel Cheesecake


mmmmmmmm YUMMY!!!!!!

Strawberry Shortcake

chocolate chimichunga from chevys. They take chocolate bar and wrap in tortilla and fry it and put icecream and carmel on top

Lemon Cake
A former coworker made this a few times for work parties. I love it! It was always the first eaten and finished!!

East 62nd Street Cake from Maida Heatter's Book of Great Desserts



3 cups sifted all-purpose flour
2 cups sugar
2 teaspoons baking powder
4 eggs
1/2 teaspoon salt
1 cup milk
1/2 pound (2 sticks) butter
finely grated rind of 2 large and firm lemons

Glaze
1/3 cup lemon juice
2/3 cupsugar

Adjust rack one-third up from bottom of oven. Preheat oven to 350 degrees.
Butter a plain or fancy tube pan with an 11- to 12-cup capacity and dust it lightly with fine, dry (plain) bread crumbs. Sift together flour, baking powder, and salt and set aside. In a large bowl of electric mixer beat the butter to soften a bit. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add dry the ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until incorporated after each addition. Remove the bowl from the mixer. Stir in lemon rind. Turn the batter into the prepared pan. Level top by rotating pan briskly back and forth. Bake 1 hour and 10 to 15 minutes until a cake tester (or toothpick) comes out dry. Let cake stand in the pan for about 5 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place (cake and rack) over a large piece of aluminum foil or waxed paper and prepare glaze.

GLAZE The glaze should be used immediately after it is mixed. Stir the lemon juice and the sugar and brush all over the hot cake until absorbed. Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate. Do not cut for at least several hours.

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Posted by Janice

chocolate chimichunga from chevys. They take chocolate bar and wrap in tortilla and fry it and put icecream and caramen on top

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Ooooh, reminds me of fried ice cream from Chi-Chi's! Anyone remember that?????

this is my favorite:

chocolate chip cheesecake

These are all great!! Thanks! Keep 'em coming!

A quintessential New Orleans dessert, and a favorite among most locals.

4 tbsp. butter (1/2 stick)
1 cup dark brown sugar
2 bananas
2 oz. banana liqueur
4 oz. dark rum
Ground cinnamon
Vanilla ice cream (optional)

This dish cannot be prepared in the kitchen. It must be performed, in front of your guests. Use a chafing dish, and some kind of portable heat like Sterno. Don't be sloppy, and keep a fire extinguisher handy. There's no need to burn the house down just for dessert, but this really must be done right. I learned to cook this dish from Chef Joe Cahn at the New Orleans School of Cooking, and he spun dire tales of what befell those who dared sequester themselves in the kitchen when making Bananas Foster. Seriously, bad gris-gris will befall you if you deprive your guests of the spectacle. Plus, they'll talk for years about how cool you are to have made this for their dessert.
First, you should make some preparations. Peel a thin strip of peel from the bananas, and use your knife to slice the banana crossways into coins. Then replace the banana peel so that it looks untouched (as best as you can, anyway). This way, you can pretend to 'peel' your bananas, and dump them into the put already cut, as if by magic. Cheesy, you ask? Well, it still looks cool, particularly if you're really nonchalant when you do this in front of your guests. If you insist, you can slice the bananas the classical way, quartering them by slicing thm lengthwise and then in half. I still think the other way is cooler.

Put your ground cinnamon into some kind of non-standard container, or even a little muslin bag, the better to 'convince' your guests that it is, in fact, not cinnamon but voodoo dust, scraped from the tomb of Marie Laveau at midnight on All Soul's Day ... some kind of delightfully corny crap like that. Also, I recommend taking a cinnamon stick and grinding it fresh in a spice or coffee grinder instead of using pre-ground cinnamon. Sieve the result through a tea ball strainer to remove the larger pieces which won't grind finely. This will maximize the fresh, aromatic cinnamon flavor. If you use your coffee grinder, it'll also make your coffee taste great.

Now, to business ...

Melt the butter and add the brown sugar to form a creamy paste. Let this mixture caramelize over the heat for about 5 minutes. Stir in the banana liqueur and rum. Heat until the liquor is warmed, about three minutes. Add the bananas, cook for about 1 - 2 minutes, then ignite with a flourish. Here's the best way to do this:

Using a long, bent-handled ladle, scoop up some of the warm liquor. Hold it a foot or two above the chafing dish and ignite the liquor in the ladle. VERY CAREFULLY, pour the liquor into the dish. A column of flame will descend from the ladle into the dish, which will ignite with a marvelous *poof*! Keep a pal nearby, subtly wielding a fire extinguisher. Try not to become a human torch in the process.

Agitate to keep the flame burning, and add a few pinches of 'voodoo dust' to the flame. The cinnamon will sparkle orange in the blue flame, and looks really neat.

Let the flames go out. Serve over ice cream if you wish, but some hardcores like me like it just like it is. Yum.

Variations: one may substitute any fruit for this dish that has a correspondingly flavored

Mile-High Fudge Brownie Pie

Prep Time: 25 min
Total Time: 2 hr 55 min
Makes: 10 servings


4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter or margarine
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed, divided



PREHEAT oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; stir until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread into greased 9-inch pie plate.
BAKE 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Scoop out center of brownie with spoon, leaving 1/2-inch-thick rim around edge and thin layer of brownie on bottom. (Reserve removed brownie pieces for later use.)
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping and all but 1/2 cup of the reserved brownie pieces. Spoon into brownie crust; top with remaining whipped topping and remaining 1/2 cup brownie pieces. Refrigerate 2 hours or until set. Store leftover dessert in refrigerator.

Tiramisu!!!!!!! YUMMY YUMMY!

Tiramisu

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Posted by Jax430

My favorite dessert is strawberries and cream. I don't have a recipe for fresh cream though.

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Fresh Cream:
1 pint Heavy Cream or Whipping Cream
1 teaspoon of Vanilla
granulated sugar (depends on how sweet you like it (1 tsp - 3 tablespoons!)

Mix on high in a cold metal bowl (put bowl in freezer for a few minutes before you add ingredients if possible)