Tuesday, September 9, 2008

Cranberry Whip Parfait

Cranberry Whip Parfait...a delicious dessert recipe to try !

  • 3 cups cooked rice
  • 4 cups milk, divided use
  • 2/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup jellied cranberry sauce
  • 1 cup frozen whipped topping, thawed
1. Combine rice, 3 1/2 cups milk, sugar and salt in 2-quart saucepan. Cook over medium-high heat, stirring frequently, until thick and creamy, 15 to 20 minutes.
2. Beat eggs and remaining 1/2 cup milk together. Stir into rice mixture. Cook 2 minutes longer, stirring constantly. Add vanilla. Cool.
3. Combine cranberry sauce and whipped topping.
4. Using 1 cup parfait glasses*, alternate pudding and cranberry mixture. The great dessert recipe is ready for after dinner ! Enjoy !


Cherry Chocolate Fondue

Cherry Chocolate Fondue...a nice dessert for after feasts !

  • 1 (6-ounce) package semisweet chocolate chips
  • 1/4 cup whipping cream
  • 1 (6-ounce) jar maraschino cherries, well drained and quartered (reserve juice)
  • 2 (15.25-ounce) cans Bartlett pear slices in heavy syrup, drained
  • 1 pound cake or angel food cake, cut into 1-inch cubes
1. Place chocolate pieces and whipping cream in a 2-cup glass measure. Microwave for 1 minute or until chips are melted, stirring every 30 seconds. Stir in cherries and reserved cherry juice.
2. Pour chocolate mixture into fondue pot.
3. Use fondue forks or wooden picks to dip pear slices and cake cubes into chocolate mixture. Great dessert to taste !

Black and White Cheesecake

Another amazing dessert to try ....Black and White Cheesecake..!

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 3 tablespoons cocoa powder
  • 1/2 cup butter, melted
  • 3 (8-ounce) packages cream cheese
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1 (6-ounce) package or 1 cup semi-sweet chocolate, melted
  • 3 tablespoons whipping cream
1. Preheat oven to 325°F (160°C).
2. Combine graham cracker crumbs, sugar, cocoa powder and butter in a small bowl; combine thoroughly. Press firmly into a 10-inch springform pan and set aside.
3. In medium bowl, with an electric mixer at medium speed, beat the cream cheese with sugar until light and fluffy. Beat in flour and the peels. Slowly beat in eggs, egg yolks and vanilla.
4. In a separate bowl, combine the melted chocolate with cream. Pour two-thirds of the cheesecake filling over the crust. Fold the chocolate mixture into the remaining filling until thoroughly combined. Using a knife, swirl the chocolate filling into the plain filling to get a marbled effect. Bake 40 minutes.
5. Turn off the oven, open the door and let the cake stand for 20 more minutes inside the oven. Cool on a rack. Refrigerate overnight....and the dessert is ready to serve....great one !

Baked Vanilla Cheesecake

Baked Vanilla Cheesecake

  • 1 2/3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup butter, chilled
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 4 tablespoons ice water
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs, separated
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1/4 cup cornstarch
  • 2 teaspoons vanilla extract

1. Preheat oven to 350°F (175°C).
2. Sift flour and salt into a large bowl; cut in butter until mixture resembles coarse crumbs. Mix in 2 tablespoons sugar, egg and up to 4 tablespoons ice water to make a dough. Press into a ball and wrap in plastic wrap; refrigerate for 30 minutes.
3. On a floured surface, roll out the dough to fit a 10-inch springform pan. Place dough in the pan without stretching. Refrigerate until ready to use.
4. Filling: Beat cream cheese until smooth in a large bowl; add remaining 1 1/4 cups sugar, egg yolks, milk, oil, cornstarch and vanilla.
5. In a separate bowl, beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell.
6. Bake for 50 to 60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in oven with door open slightly. Remove cheesecake from pan and serve or refrigerate. The dessert cheesecake is ready...enjoy !

Australian Cheesecake

Australian Cheesecake...another great dessert to try !

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons butter, melted
  • 2 (8-ounce) packages cream cheese
  • 1/2 cup granulated sugar
  • 3 large eggs, separated
  • 1/4 cup all-purpose flour
  • 1 teaspoon lemon peel, grated
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup whipping cream, whipped
  • 2 tablespoons passion fruit, crushed
1. In a medium bowl blend together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the crumb mixture evenly onto the bottom and up the sides of a 9-inch springform pan. Bake in a 350°F (175°C) oven for 10 minutes and cool to room temperature before filling.
2. In a large mixing bowl, beat together cream cheese with 1/2 cups sugar until light and fluffy. Add in egg yolks, one at a time, beating well after each. Gradually add in flour, grated lemon peel, lemon juice, and vanilla. Set aside.
3. In a small pre-chilled bowl whip cream until stiff. In another mixing bowl, beat egg whites until they form stiff peaks. Fold in egg whites and whipped cream into cheese mixture. Stir in crushed passion fruit then pour the mixture into prepared crust and bake for 45 minutes to 1 hour. Cool, in the oven with the door ajar, to room temperature, then chill. ...and the dessert is ready for a great after feast ! Enjoy !

Apricot Ice Cream

Try this dessert....Apricot Ice Cream...nice taste !

  • 1 (12-ounce) can skimmed evaporated milk
  • 1 envelope plain gelatin
  • 3/4 cup granulated sugar
  • 6 fresh apricots (3/4 pound), diced
  • 1 1/2 cups apricot nectar
  • 1 cup low-fat plain yogurt
  • 1 teaspoon vanilla extract
1. Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves.
2. Add sugar; heat until it dissolves. Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla. Cool.
3. Pour mixture into ice cream maker; freeze according to manufacturer's directions. Makes about 2 quarts....hmm cool taste of ice cream !

Apple Spice Trifle

Another dessert recipe ....Apple Spice Trifle...great !

  • 1 (18.25-ounce) package spice cake mix
  • 1 large eggs
  • 1 1/3 cups water
  • 1/3 cup vegetable oil
  • 2 (12-ounce) packages STOUFFER'S® Harvest Apples
  • 2 (8-ounce) packages cream cheese, softened
  • 1 teaspoon ground cinnamon
  • 1/4 cup apple juice
  • 1 (8-ounce) container frozen whipped topping
1. Beat spice cake mix and next 3 ingredients at medium speed with an electric mixer according to package directions. Spoon batter into a lightly greased 13 x 9-inch pan.
2. Bake at 350°F (175°C) for 25 to 35 minutes. Cool in pan on a wire rack.
3. Thaw escalloped apples in microwave oven at MEDIUM (50% power) 6 to 7 minutes.
4. Beat cream cheese, cinnamon, and apple juice in a large bowl at medium speed with an electric mixer until creamy. Stir in escalloped apples until blended. Fold in whipped topping.
5. Cut cake into 4 1/2 x 1/2-inch slices. Place one-fourth of cake in a 4 quart trifle dish or bowl; top with 1 3/4 cups apple mixture. Repeat layers, ending with apple mixture. Chill, if desired. and the dessert is ready to serve..enjoy !

Angel Food Strawberry Torte

Angel Food Strawberry Torte

  • 1 package angel food cake mix
  • 1 (12-ounce) package frozen strawberries
  • 1 envelope non-dairy topping mix (dry)
  • 1 tablespoon cornstarch
1. Prepare angel food cake mix according to package directions. Cool. Slice into thirds across the cake (not vertically).
2. Partially thaw frozen strawberries and drain, saving 3/4 cup of the juice. Prepare non-dairy topping mix (dry) according to the package directions and mix with the strawberries (reserving 6 strawberries to use as a garnish on the top). Spread the topping mixture between the 3 layers.
3. In a saucepan, combine cornstarch with the reserved strawberry juice and cook over medium heat until the mixture boils and begins to thicken. Arrange the reserved fruit on the top and drizzle the glaze over the top.

Amaretto Peach Cheesecake

Try this Amaretto Peach Cheesecake...nice tasting dessert !

  • 3 tablespoons butter or margarine
  • 1/3 cup granulated sugar
  • 1 large egg
  • 3/4 cup all-purpose flour
  • 3 (8-ounce) packages cream cheese
  • 3/4 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1 (16-ounce) can peaches in syrup, chopped
  • 1/4 cup amaretto liqueur

1. Combine butter and 1/3 cup sugar and beat until light and fluffy. Blend in 1 egg. Add 3/4 cup flour; mix well. Pat the dough onto the bottom of a 9-inch springform pan. Bake at 450°F (230°C) for 10 minutes.
2. In a bowl, combine cream cheese, 3/4 cup sugar, and 3 tablespoons flour; mixing at medium speed with an electric mixer until well blended. Add 3 eggs, one at a time, mixing well after each addition. Add chopped peaches (drained) and amaretto liqueur; mix well. Pour over the crust.
3. Bake at 450°F (230°C) for 10 minutes. Reduce the oven temperature to 250*F and continue baking for 1 hour and 5 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan. Chill. ..and the dessert is ready to serve...enjoy !