Anyone have good dessert recipes?


I am planning a cookout 2 weeks from now and need some good summer dessert recipes. Any ideas?

I need the whole recipe if you have it

Suggestions:

E-Z Desserts

POUND CAKE
(Can be used for Strawberry shortcakes, yum)

Combine:
2 sticks butter
1 2/3 cup sugar

Beat in:
5 eggs (1 at a time)

Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract

Mix thoroughly and bake 1 hour at 325 degrees.

E-Z Cake Recipes

NO EGGS, NO OIL, NO WATER …….JUST 1 12oz.SODA AND MIX.

WHITE CAKE MIX………………………………..7-UP OR STRAWBERRY SODA
CHOCOLATE CAKE MIX…….CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX….ORANGE SODA
PINEAPPLE MIX….PINEAPPLE SODA
SPICE MIX…..ROOT BEER SODA ETC

POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS.
(PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip.

Found following recipe….not tried it yet.
Passed it on to a lady who did.
Family enjoyed, no complaints.
Made in a large pan…not individual servings.

SARA LEE TIRAMISU (E-Z)
Tiramisu –

Ingredients:

1 Sara lee pound cake (10 3/4oz.)
16 oz Non-dairy whipped topping;
1/4 c Strong-brewed coffee
1/2 c Sweetened cocoa powder

Instructions:

Cut pound cake vertically into 10 equal-size slices.
Drizzle coffee over each slice; set aside.
In a large bowl, combine whipped topping and 1/4 cup cocoa, mixing until blended.
Place 5 cake slices on a flat surface.
Evenly spread a thick layer of whipped topping mixture over each slice.
Top each with a second cake slice, sandwich-style.
Transfer to individual dessert plates.
Spread each cake “sandwich” with whipped topping mixture.
Cut “sandwiches” diagonally in half.
Sprinkle with remaining cocoa; serve immediately.

GOOEY CAKE
INGREDIENTS & DIRECTIONS:

Mix together thoroughly:
1 box yellow cake mix
2 eggs
2 sticks melted butter
Pour into a (DEEP) lightly greased 9 x 13 baking pan
Mix together thoroughly:
8oz. package cream cheese
2 eggs
1 pound box sifted powdered sugar
Pour over cake mixture Bake at 350 degrees for 35 – 40 minutes until cake is golden brown. Best to let cake cool thoroughly before indulging….but good warm, too.

CHOCOLATE ECLAIR CAKE
(NO BAKE)

INGREDIENTS:

1 large package Vanilla instant pudding
1 small package Vanilla instant pudding
3 1/2 cups milk
1 8oz. container Cool Whip
1 box Honey Graham Crackers

DIRECTIONS:

1.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk.
2.) Fold in Cool Whip.
3.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers.
4.) Make a second layer of crackers and pour remaining pudding over crackers.
5.) Make a 3rd layer of crackers over pudding.
6.) Prepare Topping.

Topping

Beat until smooth with mixer:

6 Tablespoons cocoa
2 Tablespoons cooking oil
2 Tablespoons softened margarine
2 teaspoons white Karo syrup
2 Tablespoons milk
1 1/2 cups sifted powdered sugar
1 teaspoon vanilla

Spread evenly over chilled cake. Refrigerate overnight before serving..

Mock Ice Cream Sandwiches

2 whole graham crackers
Cool Whip

Spread a thin layer of Cool Whip on 1 whole cracker….top with remaining cracker….freeze.
Can’t get any simpler that that!!
You’ll want to make several at a time…..can’t eat just one!

HINT: Melt some chocolate and drizzle over top before freezing.

CAKE MIX COOKIES
(I make these at Christmastime for gift giving)

White Cake Mix
2 Tablespoons water
2 eggs
1/2 cup cooking oil
1 teaspoon almond extract
1/2 cup chopped nuts
powdered sugar

Mix all ingredients, except powdered sugar.

Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.

Roll in sugar until it is an approximate shape of a ball.

Place ion a lightly greased cookie sheet.

Bake at 350 degrees about 18 minutes, until lightly browned.

Cool on wire racks. Makes about 4 dozen cookies.

(Use any flavoring or cake mix you desire.)

Kreamy Kool-Aid Pie

1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)

1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
2. Fold in Cool Whip.
4. If desired, spread more Cool Whip on top.
5. Chill for a minimum of 4 hours.

I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)

ROBERT REDFORD DESSERT

INGREDIENTS & INSTRUCTIONS FOR BOTTOM LAYER:
Melt 1 stick butter
Add 1/2 cup nuts and 1 cup flour.

Press into bottom of lightly greased 9 x 13 baking pan. Bake 20 minutes at 350 degrees.

MIDDLE LAYER:
Blend together 1 8oz. package cream cheese and 1 cup sugar. Fold in 1/2 small tub Cool Whip. Mix well.

TOP LAYER:
Mix together until mixture begins to thicken:
1 large package vanilla instant pudding & 1 large package instant chocolate pudding with 3 cups milk.

Spread on middle layer and chill to set. Spread remaining cool whip on top & garnish with nuts & grated chocolate if desired.

DIRT PUDDING

INGREDIENTS:
1 pound bag of Oreo’s
1 large box of instant vanilla pudding
1 small container of Cool Whip
1 Tablespoon powdered sugar

INSTRUCTIONS:
1.) Crush 3/4 bag of Oreo’s and spread in 9 x 13 baking dish.
2.) Make pudding as directed on package.
3.) Add Cool Whip & sugar, spread over crushed Oreo’s.
4.) Crush remaining Oreo’s and sprinkle on top of pudding mixture. Refrigerate.

Banana Pudding

I usually double the recipe….never any left-overs.

Ingredients:
Bananas
Use instant Banana pudding or vanilla pudding fix by directions on box.
Cool Whip…add to pudding mix thoroughly.
Vanilla wafers
Toasted coconut.

Line serving dish with a layer of vanilla wafers (a row up the sides of dish, also.)
Add a layer of sliced of bananas
Gently cover with a layer of 1/2 pudding mixture.
Make a second layer of wafers, bananas & pudding.

Top with some toasted coconut and/or crushed vanilla wafers.

Find more quick – simple – E-Z – few ingredient….recipes…at E-Z Cookin’ group:

http://groups.yahoo.com/group/e-zcookin/

Lots of interesting ‘stuff’ in files & links…come join & check it out.

Pat in Indiana…[email protected]

1

*Tiramisu:
This makes 9 servings. Refrigerate for 4 hours.
Essential Equipement:
Electric Mixer or hand beater; 8-inch square pan or 9-inch round pan.
*1 cup whipping (heavy) cream
*1 package (8 ounces) cream cheese
*1/2 cup powdered sugar
*2 tablespoons light rum extract or 1/2 teaspoon rum extract
*1 package (3 ounces) lady fingers (12 ladyfingers)
*1/2 cup cold prepared espresso
*2 teaspoons baking cocoa
*Cherries with stems (if desired)
Directions:
_1.pour whipping cream into a medium bowl, & place in fridge to chill. the cream will whip better in a cold fridge.
_2.beat the cream cheese & powdered sugar in another medium bowl w/ the electric mixer on medium speed until smooth. Beat the rum on low speed, & set aside.
_3.beat the whipping cream on highe speed until stiff peaks form. Gently sppon the whipped cream onto the cream cheese mixer. To fold together; use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl & up the side, turning the mixtures over.Rotate the bowl 1/4 turn, & repeat this down-across-up motion.Continue mixing in this way just until ingredients are blended.
_4.Split each ladyfinger horzontally in half. Arrange halfof them, cut sides up, over the bottom of the ungreased pan. Drizzle 1/4 cup of the cold espresso over the ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
_5.Arrange the remaining ladyfingers,cuts sides up, over the cream cheese mixture. Drizzle the remaining cup of cold espresso, & spread the remaining cream cheese mixture.
_6.Sprinkle the cocoa over the top of the dessert. If you have a small strainer, place the cocoain the strainer & shake it over the dessert. Otherwise. Shake the cocoa from a spoon. Cover & refrigerate for about 4 hours. If you want to, you can garnish each serving with a cherry.

*Hope This Helps*

Chocolate Strawberry Shortcake
2 cups all-purpose flour
1/3 cup white sugar
1/4 cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup milk
2 pints strawberries, sliced
1/4 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons chocolate syrup
Preheat oven 400
Grease two 9 inch layer pans.
In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.

or

3/4 cup sour cream
1/3 cup packed brown sugar
1 cup vanilla ice cream
3/4 cup whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
3 cups fresh raspberries
In a bowl, whisk the sour cream and brown sugar. Stir in ice cream. Refrigerate. In a chilled mixing bowl, beat whipping cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form and sugar is dissolved. Fold in sour cream mixture and berries. Pour into serving dishes. Serve immediately or refrigerate.

Orange Sugared Scones
Mixing: Creaming Method

2½ C all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
½ C butter, chilled
½ cup currants or raisins
1 tbsp grated orange peel
1 C sour cream
1 egg, separated
4 tsp lemon juice
2 tbsp sugar
Heat oven to 375° and bake 25 to 30 minutes or until lightly browned.
In large bowl combine, flour, baking powder, baking soda, salt and cinnamon
Cut in butter until crumbly
In small bowl combine ½ cup sugar, currants and orange peel. Stir into flour mixture.
In medium bowl, with wire whisk, stir together sour cream, egg yolk and lemon juice until smooth.
Stir sour cream mixture into flour mixture (mixture will be dry)
Knead about 5 to 8 times to combine all ingredients
Divide dough in half. PAT each half into 6 inch circle
Place both 6 inch circles on a greased cookie sheet
Cut each circle into 6 wedges. IN a small bowl beat egg white with fork until frothy.
Brush tops of scones with egg whites and sprinkle with 2 tbsp of sugar.

Deserts like cakes, cupcakes and etc. Check out some recipes in this web http://www.marthastewart.com

Do you like pizza?
Fruit Pizza
http://allrecipes.com/Recipe/Fruit-Pizza…
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
Use an assortment of fresh fruit such as bananas, peaches, blueberries, kiwi, pineapple, and strawberries.”

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.

Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.

In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.

Arrange desired fruit on top of filling, and chill.
——-
Annie’s Fruit Salsa and Cinnamon Chips
http://allrecipes.com/Recipe/Annies-Frui…
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.

Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes.

Repeat with any remaining tortilla wedges.

Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

look at the back of those toll house chocolate chip things and there will be a recipe for some fricking delicious cookies

you can find lots of deserts on this website
http://www.foodnetwork.com/food/cooking/

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