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Category: Desserts (Page 1 of 3)

Bread Pudding

6 slices bread – toasted & cut each slice into 3 strips. Place in 2 layers in 8×12 casserole dish. Pour over each layer:
½ cup melted butter (divided)

Beat together:
4 eggs
½ cup sugar
¼ tsp salt
1 tsp vanilla
1 cup milk

Scald:
3 cups milk & stir into egg mixture. Pour over bread & sprinkle with:
1 ½ tsp cinnamon
Raisins
Bake 1 hour @ 300.

Flan

Base:
1 ½ cup oreo cookie crumbs
1/3 cup butter
1/3 cup sugar
Mix & press into large spring form pan. Bake 4 min @ 325.

Filling: (would be good doubled)
1/3 cup icing sugar
2/3 cup whipping cream
1 ½ tsp vanilla
1 250 gm pkg cream cheese
Beat together until smooth. Spread over base.

Topping:
1 can fruit pie filling
Chill until ready to serve.

Best Baked Alaskas

Bake brownies & cut into individual squares. Freeze.

Meringue:
4 egg whites
½ tsp cream of tartar
2/3 cup brown sugar

Arrange brownies on cookie sheet. Put scoop of ice cream on top (Heavenly Hash is best)
Cover with meringue. Be sure to completely seal. Can be frozen or baked right away. Heat oven to 500. Bake on lowest rack in oven 3-5 min, until meringue is lightly browned. Serve immediately

Peaches & Cream Dessert

1 can peaches, drained
1 cup light sour cream
2 tbsp sugar
¼ tsp cinnamon
1 ½ cups cool whip topping
1 cup granola cereal

Chop peaches. Mix sour cream, sugar & cinnamon. Layer peaches & topping, with granola in dessert dishes. Refrigerate.

Tiramisu

1 pkg (6 serving) Jello Vanilla Pudding/Pie Filling – cooked type or homemade pudding (see recipe below)
1 250 gm pkg cream cheese (softened & cubed)
¼ cup (small bottle) Tia Maria or Kaluaa
1 tbsp instant decaf. Coffe
½ cup hot water
1 tbsp sugar
1 pkg lady fingers or sponge cake (see recipe below)
1 250 ml whipping cream – whipped
4 oz (4 blocks) semi sweet chocolate – grated & divided

Prepare pudding. Whisk in cream cheese into hot filling. Stir untl cheese is melted & smooth. Add liquer. Cover with plastic wrap & let cool 1 hour. Fold whipped cream into cooled pudding.
Combine coffee, hot water & sugar for brushing over cake.

Line 9×13 pan with layer of lady fingers or sponge cake. Brush with half of coffee mixture and spread with half of pudding. Sprinkle with half of grated chocolate. Repeat layers. Chill at least 4 hours or overnight is even better. (if you can wait that long)

Peach Cobbler

1 large can sliced peaches – drain & save 1 cup syrup. Add to syrup:
½ cup brown sugar
½ tsp salt
1 tbsp corn starch
¼ tsp mace (or cinnamon)
Cook until clear & thickened, add:
1 ½ tbsp butter
1 tbsp lemon juice
Arrange peaches in 9×9 pan. Pour sauce over.

Top with:
1 cup flour
2 tbsp sugar
1 ½ tsp baking powder
½ tsp salt

Blend together. Cut in ¼ cup butter. Add ½ cup milk. Sprinkle with butter & brown sugar. Bake.

Sponge Cake

Sift together:
¾ cup flour
¾ tsp baking powder

4 eggs- beaten until foamy
Gradually add:
¾ cup sugar
1 tsp vanilla
¼ tsp salt
Beat until thick, about 5 min. Fold in flour mixture. Pour cake batter into 15×10” jelly roll pan. Greased & lined with greased waxed paper. Bake 12-15 min @ 400.

Turn cake out onto cooling rack & remove waxed paper while still warm. Cut in two layers for making layers for Tiramisu.

Blueberry Cobbler

2 tbsp cornstarch
2 tbsp lemon juice
4 cups blueberries
½ cup sugar
1 ¾ cup flour
1 tbsp baking powder
¼ tsp salt
½ cup cold butter
1 egg
½ cup milk

In 10” round baking dish, stir lemon juice & cornstarch. Add berries & ¼ cup sugar. Mix remaining ingredients as for biscuits. Drop by large spoonfuls over berries. Bake 40-45 min @ 375.

Vanilla Pudding

1 cup sugar
3 tbsp cornstarch
¼ tsp salt
3 cups milk
1 egg + 1 egg yolk, well beaten
3 tbsp butter
1 ½ tsp vanilla

In saucepan blend sugar, cornstarch & salt. Add milk. Cook & stir over medium heat until thick & bubbly. Cook 2 minutes. Add egg & cook 2 more minutes. Remove from heat & add vanilla & butter.

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