Recipes Dessert
Cherry Cobbler with Almond
Mix cherry pie filling with extract. Pour into 1 1/2 quart casserole. Cut butter into next 5 ingredients. Add egg and milk all at once. Mix until just blended. Spoon over cherry pie filling.
Bake in 375 F oven 30 minutes. Serve warm. Great with vanilla ice cream.
Cherry Pie with Brandy
In a large skillet, heat the cherry pie filling over a low flame until it is warmed through. Take the skillet, the brandy and a wooden spatula to the table. Pour the brandy over the cherry pie filling and light it with a match. Stir the filling with the spatula, making sure not to let the spatul
Chocolate Almond Rum Cake
Melt chocolate and rum over hot water. Cool, do not allow to set. Cream butter and sugar until light and fluffy, add egg yolks gradually. Beat well. Transfer mix to large bowl. Stir in chocolate mix and almonds. Beat egg whites until firm peaks form. Add extra sugar. Beat until dissolved.
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Chocolate Cake
Preheat your oven to 350?F.
Grease two 9 inch round cake pans, dust the pans with flour.
Cream the butter and sugar together in a large bowl. Add the eggs, beat until light and fluffy. Beat in the vanilla and chocolate.
Sift flour, baking soda, and salt together into separate bowl
Chocolate Cherry-Almonds Fudge
Line a 8x8x2 inch pan with aluminum foil. In a medium saucepan combine the sweetened condensed milk with the chocolate chips. Heat until the chips are melted and the mixture is smooth. Stir in the almonds and cherries; add the almond extract. Spread in the prepared pan. Cover with aluminum foil
Chocolate Cream Cheese Cake
Preheat oven to 350.
Grease and flour bundt pan.
Cream together butter, cream cheese, sugar until fluffy. Add eggs one at a time and mix well after each egg.
Combine flours and cocoa powder and stir to mix. Add to creamed mixture and alternate with whipping cream. Add vanilla and
Chocolate Raspberry Cheese Cake
Pour into blender, raspberry jelly, milk add cottage cheese, blend well.
Add pudding mix, pour mixture into large bowl. Stir in Cool Whip.
Pour into 8 inch pie dish. Sprinkle with chocolate.
Freeze 6 hours or overnight and remove from freezer 15 minutes before serving. Top with ra
Chocolate Torte with Mint
Preheat oven to 350.
Mix chocolate cookie crumbs and melted butter. Press firmly into the bottom of an 8-inch springform pan and bake for 7-8 minutes. Cool.
Cream butter and gradually add the sugar. Melt chocolate over double boiler. Add vanilla and peppermint extracts to butter. Slowl
Chocolate Rum-Vanilla Cheesecake
Preheat oven to 325 . Butter inside of springform pan well and cover the outside (bottom & sides) with a sheet of heavy-duty aluminum foil, shiny side out. This reflects heat away from cheesecake and prevents it from baking too fast and becoming overcooked. Mix graham cracker crumbs with 2 tb of
Chocolate Yogurt Creme
In medium saucepan, stir together sugar, cocoa and gelatin.
Add yogurt and vanilla, gently blend until just well combined. Pour into 8 custard cups.
Coconut-Almond Bars
Preheat oven to 350 degrees. Spray an 8 x 8 inch baking pan with Watkins Cooking Spray. Combine flour, baking powder and salt; set aside.
Melt butter in large saucepan. Stir in brown sugar. Lightly beat in egg and almond extract. Mix coconut with dry ingredients and gradually add to butter-
Coconut Cake
Preheat oven to 350 degrees.
Blend all cake ingredients together with electric mixer. Pour into greased and floured 9" x 12" pan and bake for 30-35 minutes. Cool completely.
Blend sugar, cream cheese and butter. Add milk and vanilla; blending until smooth and creamy. Spread icing on co
Cocoa-Nut Cheesecake
Combine toasted coconut, nuts and margarine, press onto bottom of a 9 inch springform pan.
Combine softened cream cheese, sugar, cocoa, water and vanilla, mixing on electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350F, 30 minutes. Loosen cake from rim of pan.
Coconut Cream Cheese Brownies
In a large mixing bowl, combine eggs, butter and vanilla. Combine dry ingredients; add to egg mixture and mix well. Stir in chocolate chips. Set aside half for topping. Coat a 9 x 13? / 23 x 33 cm pan with Watkins Cooking Spray. Spread remaining batter into prepared pan.
In a small bowl, be
Coconut Ice Cream
Heat cream and coconut to boiling in medium saucepan; simmer 5 minutes. Cool to room temperature. Strain through strainer lined with double-thickness of cheesecloth, pressing coconut firmly to extract all the cream. Discard coconut and reserve the cream mixture.
Heat milk and sugar just to
Coconut Kisses
Mix all ingredients well. Cook in heavy saucepan, stirring constantly, until you can see the bottom of the pan (same method as for Brigadiers). Pour onto a plate and let cool completely. Wait until the next day to form the balls. Lightly grease the palm of your hands and form small balls. Roll t
Coconut Pie
Combine the eggs, juice, butter or margarine, lemon juice and vanilla. Stir in the coconut.
Pour the filling into shell, unbaked pastry shell.
Bake in moderate oven 350 degrees F. for 40 to 45 minutes but no more. Cool well before serving.
Coconut-Rum Glazed Bananas
Combine coconut syrup, rum, and lime juice in a skillet; bring to boil, reduce heat and simmer. Arrange bananas in skillet. Simmer 4 to 5 minutes, or until bananas are nicely glazed. Turn bananas over frequently. Serve hot and sprinkle with toasted shredded coconut.
Coconut Sour Cream Cake
Prepare cake mix according to package directions making 2 (8-inch) layers. When completely cool, split both layers to make 4 layers.
Combine sugar, sour cream, and coconut; chill. Reserve 1 cup sour cream mixture for frosting. Spread remainder between layers of cake.
Mix reserved sour
Cream Cheese Cake
Cream the butter, margarine and cream cheese together. Then alternate adding eggs and sugar, mixing well with blender. Add flour by cups and vanilla last. Beat 5 minutes.
Bake in a greased and floured tube or Bundt pan for 1 hour and 45 minutes at 300 degrees.
Remove from pan while hot
Food For Gods
Preheat oven to 350 F.
Grease and line a 13x9x2 inch rectangular pan.
Sift flour, baking powder, baking soda and salt together.
Take ? cup of this mixture and dredge dates. Set aside.
Cream butter until soft and fluffy. Add granulated and brown sugar and blend well. Add eggs,
French Apple Pie
# Prepare a 9-inch pie plate. Preheat oven to 375 F.
# Sift flour, salt and baking powder together.
# Cut in butter into flour mixtures until pea sized.
# Add as much water to bind the ingredients together.
# Form into ball.
# Roll out dough to 1/8 inches thick.
# F
Fresh Peach Cake
Preheat to 375 degrees F. Lightly butter and flour a 13 by 9 inch baking dish.
Cream the cup of butter and the sugar in a large bowl until light and fluffy.
Beat the eggs one at a time. Continue beating until pale yellow and fluffy.
Sift the flour, salt, baking soda and cinnamon i
German Noodle Pudding
Grease an ovenproof dish with butter. Bring a large pan of water to a boil, add the noodles and cook until almost tender. Drain and set aside.
Beat together the cream cheese, cottage cheese, and sugar in a mixing bowl. Beat in the eggs, a little at a time. Stir in the sour cream, vanilla ex
Ginger Cakes with Nutmeg
Preheat oven to 350 degrees F. In a large bowl, dissolve soda into the water, then add remaining ingredients in the order given.
Add additional flour if necessary to give the dough the desired consistency for rolling. Divide the dough in half and roll out to a 1/4-inch thickness and cut out
Ginger Ice Cream
Place milk and sugar in a small pan and heat slowly letting the sugar dissolve. Slowly add egg yolks stirring constantly until mixture thickens. Allow this mixture to cool and add cream and ginger.
Place in an ice cream freezer and freeze according to the manufactures instructions.
Ginger-Nutmeg Pears in Sherry
Arrange pears, cut side up, in a baking dish. Place butter in a 1 cup measure. Microwave on (HIGH/100%) for 45 seconds to 1 minute or until melted.
Stir in brown sugar, cinnamon, nutmeg and ginger. Fill pear cavities with mixture. Pour sherry over pears. Cover with a tight fitting lid or pl
Lemon-Chocolate Cookies
In large bowl, combine sugar, butter or margarine and lemon extract; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour and almonds; beat at low speed until well blended. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
Heat ov
Italian Bread Pudding
Lightly grease a 2-pint, deep ovenproof dish with the butter.
Arrange the apple rings in the base of the dish. Sprinkle half the sugar over the apples.
Pour the wine over the apple slices, add the slices of bread, pushing them down with your hands to flatten them slightly.
Mix the
Mango Cheesecake
Preheat oven to 325 degrees with rack in the middle position. Grease a 9-inch springform pan with cooking spray or 1 tbsp butter.
Using metal knife in a food-processor, process cream cheese 30 seconds. Scrape container. With machine running, add sugar and butter; process 10 seconds. Scrape
Mango Kiwi Pineapple Cheesecake
Preheat oven to 350F. Generously butter 9-inch springform pan with 2 3/4 inch high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, abour 8 minutes. Transfer to r
Mango Pudding with Rum
Mix citrus juices in small saucepan. Sprinkle gelatin over and let stand 10 minutes. Stir over low heat until gelatin dissolves. Let stand until just cool but not set.
combine mango, sour cream, milk, sugar and rum in blender and blend on high until smooth. Add gelatin mixture and blend wel
Mocha Rice Pudding
Scald milk in the top of a double boiler. Add coffee and blend.
Add chocolate, stirring until melted. Add sugar and salt.
Add some of this hot mixture to beaten egg; then return to double boiler and cook for 5 minutes. Stir in rice and cool.
Whip cream until stiff. Fold in raisins
Mousse au Champagne
Heat up the champagne with the juice and zest.
Soak the gelatin in cold water.
Whisk the egg yolks with the sugar until pale and thick. Pour the warm champagne over the eggs and mix well.
Cooked at low temperature (gas stove) or medium heat (electrical stove) until the temperature
Nutmeg-Brandy Eggnog
Heat oven to 350. Grease and flour square pan 8x8x2 inches. Melt 1 tbsp margarine in 7 inch skillet over medium heat. Stir in pecans and 2 tbsp brown sugar. Cook 3 to 4 minutes, stirring occasionally, until pecans are carmelized; cool.
Beat 1/2 cup margarine and 1/2 cup brown sugar in mediu
Orange Caramel Flan
Preheat oven to 300.
Mix 1/4 cup sugar with water in heavy small saucepan. Cook over medium-low heat until sugar dissolves, stirring frequently. Increase heat and cover and boil without stirring until sugar turns deep golden brown. Immediately pour caramel into six 6-ounce custard cups.
Peach and Almonds Puff
Preheat oven to 350.
Arrange the peaches in a greased casserole dish. Mix 3 tbsp sugar, cinnamon, and almonds and sprinkle on top of peaches. Beat the 1 cup sugar, flour, salt, butter, egg, and almond extract until light and fluffy. Spread this batter over the peaches. Bake for 50 minutes.
Peach Mousse
Halve and pit the peaches. Puree them through in a food processor. Strain the puree through a medium sieve to eliminate the skin. Set aside.
In the top of a double boiler, whisk together the yolks, sugar syrup, and salt. Cook the mixture, whisking constantly until thick, 2 to 3 minutes. Rem
Peaches with Creamy Mascarpone Filling
Cut the peaches in half and remove the pits. If you are preparing this recipe in advance, press the peach halves together again and wrap them in plastic wrap until required.
Mix the mascarpone and pecan or walnuts together in a small bowl until well combined. Chill in the refrigerator until
Peaches Cinnamon Cream Cheese Cake
Combine flour, baking powder, salt, pudding mix, butter, 1 egg and milk.
Beat at medium speed for 2 minutes and pour into 9 inch prepared pan.
Place well drained fruit over batter.
Combine 1/2 cup sugar, cream cheese and juice.
Beat 2 minutes at medium speed and spoon to with