Good Quick Dessert Recipe?

Question

Im cooking in school on friday. this lesson is really important as it goes to my final mark. i about 2 hours to do a dessert, it has to be interesting and quick. nothing like chocolate cake though.

x

Answer 1

Well Theres lots of cool puddings like pavalova-

http://www.deliaonline.com/recipes/pavlova,1219,RC.html

and mary berry is a good recipe book but they dont have an online webpage for it

There is a MEGAyummy chocolate moose from jamie oliver-

http://www.wilx.com/recipes/recipes/273551.html

or gooseberry fool which is PROPERenglish-

http://www.bbc.co.uk/food/recipes/database/gooseberryfool_6466.shtml

If you want eny more just aske

=D ' ♥#

Answer 2

Cherry Almond Florentines



1 lb sweet dough (recipe follows, but it's for 7lbs!!!, so you can cut out what you don't need or make 7 batches...LOL if you have a HUGE class. You can really on cut it down by half though since you need 2 whole eggs)

1 lb 8 oz unsalted butter

1 lb 5 oz Powdered sugar

1 lb Egg Yolks

2 whole eggs

3lb 8 oz All purpose flour



Cream butter and powdered sugar using paddle attachmnet, combineyolks and whole eggs, slowly add eggs to creamed butter. mix until smooth and lump free, on low speed add flour. mix only until incorporated DON'T overmix. should be firm and smooth, not sticky.



dust 1/2 sheet pan with flou, pack dough in pan evenly wrap with saran wrapa nd chill.



LIke I said, that makes 7 lbs...so you'll only need 1 lb....



Sugar 6 oz

Corn Syrup 2 oz

Water 3 fl oz

Butter, cubed 5 oz

Honey 2 1/2 oz

Heavy cream, boiling 3 fl oz

Vanilla extract 1 tsp

slice almonds, toasted 11 oz

Dried Cherries 2 oz

Semisweet Chocolate, tempered, for dipping



Roll 1 lb sweet dough 1/8 inch thick and slightly larger than a half sheet pan, line the bottom and sides of the sheet pan with the dough. Prick dough with fork and blind bake at 375 for 8-11 minutes, until blonde in color.. Remove from oven and cool. Boil sugar, syrup, and water to a golden caramel, add butter and honey to caramel then add the boiling cream. Bring mixture to full boil and remove from heat, add vanilla, almonds, and cherries, while still warm spread mix onto prebaked crust in a think even layer. Bake at 375 for about 20 minutes or until center is set and golden brown, cool completley cut into squares and dip one corner of each piece in chocolate







You can make the sweet dough ahead of time and just bake it during class, although it doesn't take long to make. Then the majority of the show would be you making the caramel almond topping and dipping the corners in chocolate...I do corner to corner, like half of it is dipped in the chocolate and it looks really pretty because it 's on the diagonal. You should be able to do this recipe in 2 hours. especially if you do the dough before class and just roll it out/bake it during class.

Answer 3

To razzle-dazzle the teacher, make your own fruit topping by bringing frozen or fresh fruit to a boil w/ sugar until thick.





Blueberry Cream Cheese Tarts



2 (8 oz) packages cream cheese, softened

1 cup sugar

1 teaspoon pure vanilla extract

2 eggs

12 vanilla wafers

1 (21-ounce) can blueberry filling, or other pie filling



Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.



--Paula Dean

Answer 4

HillBilly Cake



1 1/2 cups sugar

2 eggs

1/2 cup melted butter

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 can (20 ounces) undrained crushed pineapple

(The pineapple can be sweetened or unsweetened)

1 cup light brown sugar (For Cake Topping)

1 cup chopped walnuts (For Cake Topping)



Mix ingredients together and pour into a greased (and floured) 9 x 13 baking pan. Top with the light brown sugar and the chopped walnuts. Bake at 350 F. for 40 minutes.



*THIS IS AN EXCELLENT PINEAPPLE CAKE!*

Answer 5

heres a no bake recepie:



Easy Mocha Cheesecake



RecipePrep Time:

15 minTotal Time:

1 hr 15 minMakes:

6 servingsWhat You Need

1 pkg. (11.1 oz.) JELL-O No Bake Cheesecake

2 Tbsp. sugar

5 Tbsp. margarine, melted

1-1/2 cups cold milk

1 envelope GENERAL FOODS INTERNATIONAL COFFEES Cappuccino, Cafe Mocha Flavor



Make It

MIX Crust Mix, sugar and margarine in 9-inch pie plate until well blended. Press firmly against side of pie plate with fingers or large spoon to shape the edge, then press remaining crumbs onto bottom of pie plate with dry measuring cup.



BEAT milk, cappuccino mix and Filling Mix in large bowl with electric mixer on low speed until well blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust.



REFRIGERATE at least 1 hour or until ready to serve. Store leftover cheesecake in refrigerator.



Kraft Kitchens Tips

Size It UpSweets can be part of a balanced diet but remember to keep tabs on portions.Special ExtraGarnish with white and dark chocolate sticks and candies just before serving.K:665 v0:50243

Answer 6

Peach Melba



Simmer peach halves in sugar water. While they're cooking, strain a package of frozen raspberries. Heat the raspberries with sugar until the juice is thickened.



Scoop vanilla ice cream into a bowl, and add the peaches and sauce.



The recipe I have below doesn't have them, but you can sprinkle some slivered almonds on top too.

Answer 7

try this no-bake cheesecake, it's the easiest thing i've ever made. just mix together 2 8-oz packages cream cheese (softened), 1 14-oz can sweetened condensed milk, 1/4 cup lemon juice, and 1 tsp vanilla. blend til smooth & pour into prepared graham cracker or oreo crust. (i like to make mini cheesecakes - instead of the crust, just line some muffin tins with paper cupcake liners & drop an oreo into each one.) cover & let set in the fridge or freezer & voila!

Answer 8

Fruits are sweeter and take less effort to arrange, generally, so I tend to eat more fruits. Unless were talking caned, but still, you usually heat up the veggies, so another vote for fruit.

Answer 9

they each provide a different blend of nutrients and that is why a variety of both strongly recommended by nutritionists and dietitians.

Answer 10

Fruit salad

Answer 11

Chocolate Yummies



INGREDIENTS (Nutrition)

7 KEEBLER® Grahams Original crackers

2 1/2 cups miniature marshmallows

1 (12 ounce) package semi-sweet chocolate morsels

2/3 cup light corn syrup

3 tablespoons butter or margarine

1/2 cup crunchy peanut butter

3 cups KELLOGG'S® RICE KRISPIES® Cereal





DIRECTIONS

Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange KEEBLER GRAHAMS ORIGINAL crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.

Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.

In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined.

Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.





FOOTNOTES

CONVENTIONAL DIRECTIONS

Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375 degrees F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined. Complete as in step 4 above.

Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.





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Too Much Chocolate Cake



INGREDIENTS (Nutrition)

1 (18.25 ounce) package devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips



DIRECTIONS

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

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.





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PHILLY Chocolate Turtle Cheesecake





INGREDIENTS (Nutrition)

1 1/4 cups finely chopped toasted pecans

2 tablespoons non-hydrogenated margarine, melted

2 tablespoons sugar

32 KRAFT Caramels, chopped

3 tablespoons milk

3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened

3/4 cup white sugar

3 eggs

1 (8 ounce) package BAKERS Semi-Sweet Chocolate, melted, cooled slightly

1/2 cup pecan halves, toasted





DIRECTIONS

Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.

Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.

Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.





hope it helps