Favorite Recipes forum: Desserts
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|This thread will contain all the dessert recipes, and I'll bet it will fill up fast! Who doesn't like dessert?
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Easy Pie Crust
3 cups sifted all-purpose flour
1 1/4 cups butter, lard or shortening
1/2 teaspoon salt
2 teaspoons distilled white vinegar
5 tablespoons ice water (make a glass of ice water, take water from the glass)
Optional - milk or beaten egg as brushed glaze
In a large bowl, mix flour and salt. With a pastry blender, thoroughly cut in the shortening until evenly distributed and textured, particles should be pea sized or smaller.
Beat together egg, vinegar and water. Blend liquid into flour mixture, using a big fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)
Roll out on lightly floured pastry cloth with cloth covered roller.
Brush the crust with milk or beaten egg if desired.
If this makes more than you need, bake an extra crust with pie weights or put the crust in a pie plate and freeze it unbaked in a ziplock bag.
I tried rolling the crust and freezing it unbaked in wax paper like the store bought ones, but it works better to put in in the pan and freeze the whole thing, at least for me.
Here is the recipe I saved for pie crust with vodka - the secret ingredient. I haven't tried it, yet, but I think it is interesting. As a chemical engineer, I like knowing the chemistry behind the cooking.
In short, the flakiness of pie crust is due to the water evaporating. You want the moisture to mostly evaporate during cooking. If you have too much water, the crust will be heavy. Also, you don't want to "work" the dough much. Working flour and water activates the four gluten which toughens the dough. (you want to work the gluten in bread, not in crust). That is why you use ice cold water. It is less likely to activate the gluten.
Vodka evaporates at a lower temperature than water, so it will evaporate more quickly and theoretically make a lighter crust.
All the same recipe, the first one has the best pictures.
Here's my recipe for lemon pound cake. Please use real butter, no substitutes. It does make a difference.
Have all ingredients at room temperature and do NOT preheat the oven. It starts in a cold oven.
MIMI’S LEMON POUND CAKE
2 sticks butter, room temperature (use butter, not margarine)
1/4 cup vegetable shortening
3 cups sugar
5 medium to large eggs, room temperature
3 cups sifted plain flour
1 cup milk, room temperature
1 teaspoon each pure vanilla flavoring and lemon flavoring
In large mixing bowl, mix butter and shortening until almost white. Add sugar, 1 cup at a time, blending well between each addition. Add eggs, 1 at a time, mixing well after each addition. Add flour alternately with milk, beginning and ending with flour, mixing well after each addition. Add flavorings and blend well.
Turn into a greased and floured tube or Bundt pan and bake at 325* for 1 hour and 45 minutes. Let sit in pan for about 5 minutes, then turn out onto plate. Put into sealed cake container to retain moistness.
If desired, a lemon glaze may be added as follows:
1 1/4 cups powdered sugar
1/4 cup lemon juice at room temperature
Mix well until all lumps are gone and spread over cooled cake. Before spreading, punch holes in bottom of cake, using a toothpick or wooden skewer, to assist absorption into the cake. I use a wooden skewer for this.
And here's the recipe I use for chocolate pound cake. It's one I received 40 years ago from a friend.
Again, be sure ingredients are at room temp. and start in a cold oven.
PEGGY’S CHOCOLATE POUND CAKE
2 sticks butter, room temperature 1/4 cup cocoa
½ cup shortening 5 eggs, room temperature
3 cups sugar 1 ½ teaspoon vanilla
2 3/4 cups cake flour 1 cup milk
Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and cocoa together and add alternately with milk. Add vanilla. Pour into greased, floured tube or Bundt pan. Bake at 350* for 1 hour 20 min.
1 stick butter Milk to mix
1 small package cream cheese ½ teaspoon vanilla
3/4 box powdered sugar Cocoa to taste
Mix all ingredients until light and fluffy and spread over cooled cake.
1 cup butter (yes, it matters)
2 cups sugar
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
½ cup buttermilk
½ cup water
Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together dry ingredients and add alternately with buttermilk and water mixed together, beginning and ending with flour. Add vanilla and blend. Turn into 3 greased and floured 8-9" cake pans. Bake at 375 for about 20 to 25 min. Do not overbake. Remove from oven when top is light brown and edges begin to pull away from the pan. Let stand in pans for a few minutes, then turn out onto a rack or waxed paper to cool before adding frosting and/or filling.
FRESH COCONUT FILLING FOR CAKE:
Large fresh coconut grated (reserve milk from coconut)
2 cups sugar
2 tablespoons cornstarch
1 cup coconut milk (supplement with sweet milk to make 1 cup if necessary)
Reserve ¾ cup grated coconut to sprinkle on top of filling on each layer if desired.
Mix remaining coconut with other ingredients, blending until thoroughly mixed. Place over medium heat, bring to slow boil and cook, stirring until slightly thickened. Cool slightly and spread between each layer and on top. Note: this is not an icing or frosting. This filling soaks down into cake and keeps it very moist.
1 cup sugar
2 or 3 tablespoons butter
Juice and rind of 2 large lemons
Beat eggs until fluffy; add sugar and blend well. Add juice and rind of lemon and blend. Cook in top of double boiler over simmering water, stirring until thickened and smooth (about 20 min.) Add butter and stir until melted. Cool. Put between layers and on top and lightly on sides of cake.
Frost with seven-minute frosting. Sprinkle reserved coconut over top and sides after frosting.
7 minute frosting
Arlene: on my cake, I tried a new recipe for 7-min. frosting where you make a simple syrup and add it to beaten egg whites gradually.
It took as long as the regular method using a double boiler, so no time saved. It's supposed to be easier, but I didn't see a difference.
Here's the link in case you're interested:
LEMON GINGER CAKE WITH
LEMON CREAM CHEESE FROSTING
Whenever you serve this lightly spiced, moist buttermilk layer cake you’ll turn dessert into a celebration. The spices in the cake mellow as it stands, so it’s even better the day after baking.
2 C. Sugar
3/4 C. (1 1/2 sticks) unsalted butter, room temperature
4 large eggs
3 T fresh lemon juice
1 t. grated lemon peel
1 t. vanilla extract
3 c. cake flour
1 T ground ginger (Louie increases to 5 tsp.)
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/4 c. buttermilk
FROSTING (1/2 recipe is sufficient)
11 oz. cream cheese, room temperature
1 C (2 sticks) unsalted butter, room temperature
3 T fresh lemon juice
3 t. grated lemon peel
1 1/4 t. vanilla extract
4 3/4 c. powdered sugar
Preheat oven to 350. Butter two 9” round cake pans. Line bottoms with waxed paper; butter paper. Using electric mixer, beat butter and sugar in large bowl until well blended. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon peel and vanilla (mixture may look curdled). Sift flour, ginger, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Bake until golden brown and tester inserted comes out clean, about 45 minutes. Cool 10 minutes.
Using electric mixer, beat cream cheese, butter, lemon juice, 2 t. lemon peel and vanilla in large bowl until smooth. Add powdered sugar and beat until frosting is smooth. Frost tops and sides of cake. Sprinkle with remaining lemon peel. Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.
Serves 12. Bon Appetit April 1995
Here's another great fall recipe:
WALNUT POUND CAKE
2 sticks butter
½ cup Crisco
3 cups sugar
5 large eggs
3 cups straight flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ cup milk
½ pint sour cream
2 teaspoons vanilla
2 teaspoons black walnut flavoring
1 cup black walnuts
Cream butter and shortening. Add sugar, beating well until light and fluffy
Beat in one egg at a time, beating well after each addition. Sift flour with baking powder and soda
and add dry ingredients, alternating with milk and sour cream. Add flavoring and nuts
Pour into a tube pan and bake at 325 for I ½ hours (check for doneness after 1 ¼ hours).
1 - 8 oz. package cream cheese
1 - stick butter
1 - box powdered sugar
1 - teaspoon vanilla
Mix well and spread over top and sides of cake. Lightly sprinkle black walnuts over top
It is important to the flavor of this cake to use black walnuts and not English walnuts. You won't get that wonderful flavor!
Hope you enjoy it.
Edited to say if you don't have black walnut flavoring, just chop about a cup of nuts fairly finely in a food processor and add to the batter.
(Makes 2 dozen)
3 ounces cream cheese (I use neufchatel)
1 stick butter (less 1 tablespoon) (use real butter; it makes a difference)
1 cup plain flour
Have cheese and butter at room temperature. Blend together and add flour, blending well. Pinch off in small balls and press into small muffin tins or tart shells. If you have a tart tamper, it makes the job of forming them in the tins much easier.
3/4 cup brown sugar
1 tablespoon butter, melted but not hot
3/4 cup chopped pecans
1 teaspoon vanilla
Whisk egg and add brown sugar. Add melted butter and mix; then add other ingredients. Place small amount in each shell. Bake at 325* for 25 minutes. Cool.
These freeze well.
Mini Apple Pies
4 Granny Smith Apples
1 can apple pie filling
Cinnamon to taste
1 can refrigerated pie crust (http://www.pillsbury.com/products/pie-crust/refrigerated-pie...)
Cut off the top of the granny smith apple & hollow it out w/a spoon, making it look kinda like a bell pepper for stuffed bell pepper. Mix the apple pie filling with cinnamon to taste, then spoon some into each apple. Cut 1 of the pie crusts into strips & make a lattice on top like a real apple pie. Put in a baking dish & put a little bit of water on the bottom of the pan & bake for 20-25 minutes or until the pie crust are light brown.
here's the real recipe I found (I have got to try it when I can taste)
Here's another holiday favorite. These are the nuts that smell divine and cost a small fortune at the malls around the holidays.
You could substitute walnuts, cashews, peanuts, almonds or almost any nut in this recipe.
1 egg white, lightly beaten ½ teaspoon salt
1 tablespoon water 1 teaspoon ground cinnamon
3 cups pecan halves ½ teaspoon ground cloves
½ cup sugar ½ teaspoon ground nutmeg
Preheat oven to 350*F (175* C). Line a baking sheet with aluminum foil.
In a small bowl, beat the egg white with the water. Stir in pecans, mixing until
In another small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg.
Sprinkle over the moistened nuts. Spread nuts on prepared pan.
Bake in preheated oven for 30 minutes, stirring several times. Be careful not
to overcook and burn the nuts.
Cool and enjoy!
These are from King Arthur Flour but there are other recipes out on the web too. This one calls for dry WHOLE milk. I couldn't find in the store so I ordered but you may be able to find. Not sure how regular dry non fat milk would work.
3/4 cup nut butter (peanut, almond, sunflower)
1 cup rolled oats, old-fashioned or quick
1/3 cup honey
1/3 cup dried whole milk (I substituted ground flax meal)
1 teaspoon vanilla extract
MIX-INS (USE 2 CUPS TOTAL)
1 tablespoon chia seeds or poppy seeds
unsweetened coconut, toasted or untoasted
mini chocolate chips
diced dried fruits (our Fruitcake Fruit Blend is excellent here)
wheat or oat bran
crushed cookies or graham cracker crumbs
sunflower or pumpkin seeds
In a large bowl mix together the nut butter, oats, honey, dry milk and vanilla.
Using 2 cups total as your guideline, add in your mix-ins. If you are using chia seeds or poppy seeds, use only about 1 tablespoon as part of your mix-ins. Chia seeds especially can cause gastric distress if consumed in too large a quantity.
Use your hands to blend and mix together all the ingredients. If the mixture is a bit dry, you can add more honey; add more oats if the mixture is a bit too sticky. This "recipe" is very flexible; consider it simply a starting point.
Using your hands, two spoons or a tablespoon cookie scoop, portion the dough out to the size of ping-pong balls. Place on a parchment-lined sheet pan to rest and firm up for about 20 minutes.
Store in an airtight container in the fridge for up to 2 weeks. These are great for breakfast with a glass of milk or juice.
Yield: Approximately 2 dozen bites.
Ever hear of Magic Cakes?
These 3-layer cake recipes sound good......
CRANBERRY NUT SWIRLS
1/2 c. Butter, softened
3/4 c. Sugar
1 tsp. vanilla
1 1/2 c. Flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. Finely chopped cranberries (fresh or frozen. I used food processor)
1/2 c. Finely chopped walnuts
1 T. Grated orange peel
3 T. Brown sugar
2 t. Milk
Cream butter and sugar. Add egg and vanilla. Sift together flour, salt and bk. powder. Stir into creamed mixture. Chill at least one hour.
Mix cranberries, walnuts and orange peel.
Roll chilled dough to 10" x 10" square. Mix brown sugar and milk and spread over dough. Spread with cranberry mixture and roll up tightly. Wrap in waxed paper and freeze or chill several hours.
Cut roll into 1/4" slices and place on well greased sheets (I sometimes use parchment paper). Bake at 375 for 14-15 min. But adjust according to your oven.
Here's the Cranberry Apple Casserole.
Cranberry Apple Casserole
3 or 4 unpeeled, chopped apples
2 cans whole cranberry sauce
2 tbsp. plain flour
1 cup oatmeal
½ cup sugar
1 cup pecans, (chopped)
½ cup plain flour
½ cup brown sugar (firmly packed)
½ cup melted butter
Combine apples, cranberry sauce, and 2 tbsp. flour, tossing to coat fruit. Add ½ cup sugar, mixing well. Place in 2 quart casserole or 13 X 9 dish.
Combine oatmeal and nuts, ½ cup flour, and brown sugar. Add butter and stir well. Spoon over fruit mixture. Bake uncovered, in 350 degree oven for 45 minutes.
I used Smart Balance today instead of butter. I put it in the microwave for about 30 seconds just to soften it so I could work with it. I didn't melt it.
My Mother made this special pudding every Christmas. Lovey dubby
Mom's Holiday Carrot Pudding
2 cups grated carrots
1 cup of suet
1 cup raisins
1 cup glace cherries
3/4 cup packed brown sugar
1/4 cup molasses
2 cups all purpose flour, sifted
1 tsp baking soda
1/2 tsp each, nutmeg & cloves
pinch of salt
In a large bowl combine carrots, suet, raisins and fruit. Stir in sugar and molasses.Sift together flour, baking soda, salt and spices. Beat into bowl well with wooden spoon until moistened, it will appear crumbly at first. Spoon into a greased Crisco tin and steam 2 & 1/2 hours. Cover top of can with fine mesh cloth,( I presume she meant cheese cloth) to prevent water from dripping onto the top of the pudding.
Serve with brown sugar and lemon sauce, or caramel or rum sauce.
My sister has made it using margarine, if I made it it would be with butter. Big Grin I don't know if you can find Crisco in cans anymore.
They earned the name because they are "so easy." These were popular at a recent holiday party (more popular than my wonderful lemon cheesecake - go figure).
Prepare an 11" x 17" pan and preheat the oven to 350'F
Layer 1: A tube of cookie dough, the large size for 24 cookies
Layer 2: A dozen oreos, evenly spaced on top of dough
Layer 3: Brownie mix prepared as per instructions.
Press the cookie mix into the pan. Place oreos on top of cookie mix. cover with brownie mix. Spread gently and evenly. Bake until nearly done - about 2 minutes from done according to the "expert"
Layer 4: Place 12 marshmallows on top, each over the location of an oreo..
Bake a minute or two until marshmallows melt and puff. Allow to cool.
Layer 5: Spread a can of prepared frosting on top of the brownies.
I haven't made these. I typically make everything from scratch. I thought the recipe may appeal to people who like brownies and oreos.
And what could be easier than a 2-ingredient cake?
Peach Cobbler anyone?
(Keep in mind this recipe is for Shortbread, not Shortcake and there is a difference, especially in texture. Shortbread doesn't rise at all and it must be made with all butter OR half butter and half coconut oil. It's the butter that makes the texture unique.)
2 and a half cups all purpose flour
2/3 cup sugar
I cup of softened butter (I used half butter and half coconut oil)
Mix the sugar with the butter/oil
Slowly add flour and blend/cut into the oil.
Form the thick dough into a ball and press it onto a 9"x13" baking pan, fluting the edges like a pie crust. Try to make the entire layer of dough into an even spread on the baking pan. Prick all over with a fork. Lightly sprinkle a little bit of sugar across the dough.
Bake for about 45 minutes until lightly golden brown in a preheated 300* oven.
Let cool, then slice into squares of any size. Mine is always about 1/4 inch thick when done.
Same thing for crackers except leave out the sugar and replace with a little bit of sea salt and/or herbs. You can also add tiny shreds of cheese to the dough mix for crackers. Crackers won't be crisp except around the edges unless you use a larger pan and spread the dough more thinly. Crackers should be slightly sliced when just out of the oven while dough is still soft.
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