Desserts Recipes

Recipes of Desserts

Here, in this text, I propose some recipes of desserts I've prepared myself. All of them are really excellent. These are the recipes you'll find in this text below:

• Yorkshire pudding
• Very Berry Sorbet
• Bananas Thacher
• Best Cheese Cake
• Shirley’s Stock Market Muffins
• Best Peach Crisp
• Big Batch Cookies
• Big Jack’s Good Friday’s Eggnog
• Caramel Pineapple Cake Roll
• Chocolate Nut Pie
• Chocolate Pekan Cake
• Sugarless Apple Pie
• Lemon Meringue Cake
• Imperial Pancakes
• Incredibly Moist Chocolate Cake
• Low-Carb Chocolate Peanut Butter Smoothie
• Chocolate Cake
• Moist & Chewy Oatmeal Cookies
• Nun’s Cake
• Macaroonies
• Pecan Pie
• Figs with Ricotta, Honey & Pistachios

Yorkshire Pudding

Ingredients:

• 4 tbsp. flour
• 1 egg
• 1/2 c. milk
• 1 tsp. cold water
• 1 tbsp. oil
• 1 sm. mixing bowl
• Wire whisk
• 1 sq. baking pan

Preparation:

1. Heat oven to 400 degrees.
2. Place flour in mixing bowl.
3. Break in egg (unbeaten) and whisk well with a whisk (or fork) until the egg is absorbed.
4. Add milk slowly, beating well as you add it in small quantities until the batter is smooth.
5. Stand for 1 hour, then add 1 teaspoon and beat again until the mixture is full of bubbles.
6. Pour a little oil (up to a tablespoon) into a small (square) baking pan, put in oven until the oil is hot, then pour in batter after a final beating.
7. Cook mixture for approximately 20 minutes, until golden brown on top and sides.
8. Serve with your favorite gravy (brown, turkey, pork, etc.) as an appetizer.

Photo : Elena

Very Berry Sorbet

Ingredients:

• 3 c. frozen no-sugar-added blackberries
• 2 tsp. frozen orange juice concentrate
• 4 tsp. water
• 2 tsp. brandy or cognac (optional)
• Garnish – Fresh mint sprigs (optional)

Preparation:

1. In a blender or work bowl of a food processor filled with a metal blade, process sorbet ingredients until smooth, scraping sides as needed.
2. Garnish with mint, if desired.
3. Serve immediately.
4. This dish can be frozen. Defrost about 15 minutes before serving. 

Makes 67 calories, 1 gram protein, 15 g carbohydrates, 0 sodium, cholesterol, fat.

Bananas Thacher

Ingredients:

• Butter
• Brown sugar
• Rum Banana
• Brandy
• Vanilla ice cream

Cooking:

1. Yields 4 servings.
2. Melt butter and brown sugar into medium size frying pan.
3. Add rum and stir into smooth liquid.
4. Saute sliced bananas in liquid.
5. Pour small quantity of brandy on banana in liquid and ignite.
6. Pour flaming “heavenly potion” on vanilla ice cream and eat!

Best Cheese Cake

In a bowl place:

• 2 1/2 c. graham cracker crumbs
• 1 stick margarine
• 1/2 c. sugar

Press into bottom and sides of 9 x 13 inch pan. Place in refrigerator while mixing cheesecake. 8 eggs, separated.

• 1 1/2 c. sugar
• 4 tbsp. lemon juice
• 2 tsp. vanilla
• 4 (8 oz.) pkg. cream cheese

Topping:

• 16 oz. sour cream
• 4 tbsp. sugar
• 1 tsp. vanilla mix

Instructions:

• Beat egg yolks and sugar until blended.
• Add lemon juice, vanilla and cream cheese.
• Beat until smooth.
• Beat egg whites until stiff.
• Fold in by hand to the cheese mixture.
• Pour into crust.
• Bake in preheated oven at 375 degrees for 25-30 minutes until firm in middle.
• Take out of oven and let cool for 15 minutes.
• Spread topping on cheese cake.
• Sprinkle cinnamon and nutmeg on top.
• Return to oven for 5 minutes.

Shirley’s Stock Market Muffins

Guaranteed to Rise

Ingredients:

• 7 ½ oz (4 cups) Raisin Bran
• 1 ½ cups sugar
• 2 ½ cups flour
• 2 ½ tsp. Baking soda
• 1 tsp salt
• 1 stick melted margarine
• 2 eggs
• 2 cups buttermilk

Preparation and baking:

1. Mix Raisin Bran, sugar, flour, baking soda, salt by hand.
2. Add the margarine, eggs, buttermilk.
3. Refrigerate a few days before baking.
4. Bake in muffin tins at 400 degrees for 15 or 20 minutes.

Best Peach Crisp

Ingredients:

• 1 c. flour
• 1/2 c. sugar
• Pinch salt
• 1 tsp. baking powder
• 1 unbeaten egg
• 6 sliced, peeled peaches
• 1/2 c. melted butter

Preparation:

• Use 8 inch square pan.
• Bake at 350 degrees for 40 minutes.
• Mix first 5 ingredients until crumbly.
• Place sliced peaches in pan.
• Sprinkle crumbly mixture over peaches.
• Pour 1/2 cup melted butter over mixture.
• Sprinkle with cinnamon. (Be sure to grease baking pan!)

Big Batch Cookies

Ingredients:

• 1 c. plus 2 tbsp. sifted all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. butter, softened
• 1/3 c. firmly packed brown sugar
• 1/3 c. granulated sugar
• 1 egg
• 1 1/2 tsp. very hot water
• 1/2 tsp. vanilla extract
• 1 c. semi-sweet chocolate chips

Cooking:

1. Bake at 375 degrees for 10 minutes. Makes 3 dozen cookies.
2. Preheat oven to 375 degrees.
3. Sift together flour, baking soda and salt onto waxed paper.
4. Beat butter, brown sugar, sugar and egg in large bowl with electric mixer until fluffy, about 3 minutes.
5. Beat in hot water and vanilla.
6. Gradually beat in flour mixture until blended and smooth.
7. Stir in chocolate chips.
8. Drop dough by well-rounded measuring teaspoonfuls onto large greased baking sheet.
9. Bake in preheated 375 degree oven for 10 minutes or until golden.
10. Cool on sheet on wire rack 1 minute. Remove to wire rack to cool completely.

Big Jack’s Good Friday’s Eggnog

Ingredients:

• 1 gal. milk
• 1 doz. eggs
• 1 c. sugar
• 1 oz. pure vanilla extract
• Nutmeg, pinch
• 1 qt. whiskey
• 1 qt. Chistian Bro. Brandy
• 1 pt. dark rum
• 1 pt. light rum

Preparation:

1. Separate eggs.
2. Mix yolks in milk.
3. Stir in sugar.
4. Save some sugar for egg whites.
5. Stir in extract, whiskey, brandy and rum.
6. Beat egg whites with sugar until it fluffs.
7. Pour on egg nog.
8. Add nutmeg to peaks.

Caramel Pineapple Cake Roll

Ingredients:

• 2 cans crushed pineapple, drained
• 1/2 c. dark brown sugar
• 3/4 c. cake flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 4 lg. eggs, separated
• 3/4 c. sugar
• 2 tsp. vanilla
• 1 tsp. grated lemon rind

Cooking:

1. Butter well a 10 x 15 inch jelly roll pan.
2. Spread drained fruit evenly over bottom of pan and sprinkle with brown sugar.
3. Sift flour with baking powder and salt.
4. Beat egg whites until foamy and add 3/4 cup of white sugar gradually, beating until stiff.
5. Beat yolks into stiffened whites and add vanilla and lemon rind.
6. Sprinkle flour over all and gently fold in.
7. Spread batter evenly over the pineapple and brown sugar.
8. Bake in a preheated oven at 375 degrees for 18-20 minutes.
9. Turn upside down on a damp towel and sprinkle lightly with confectioners’ sugar.
10. Roll up in towel and cool. Remove towel when cool, place cake on platter and ice.

Icing:

• 1 c. heavy cream
• 3 tbsp. confectioners’ sugar
• Beat heavy cream with sugar until stiff.

Chocolate Nut Pie

Ingredients:

• 1 stick butter
• 10 oz. chocolate chips
• 1 c. sugar
• 1/2 c. self-rising flour
• 1 c. chopped nuts
• 2 eggs, slightly beaten
• 1 tsp. vanilla
• 1 graham cracker crust

Cooking:

1. Preheat oven to 325 degrees.
2. In a small pan melt butter and chocolate over low temperature, combine sugar, flour and chopped nuts.
3. Whisk in eggs, vanilla, butter and chocolate mixture.
4. Stir thoroughly.
5. Pour into crust.
6. Bake 1 hour at 325 degrees.

Makes 12 slices.

Chocolate Pekan Cake

Ingredients:

• 1 stick butter
• 1/2 c. granulated sugar
• 1/2 c. shredded coconut
• 2/3 c. chopped pecans
• 1/2 c. semi-sweet chocolate morsels
• 2 tbsp. milk
• 1 c. flour
• 1/2 c. dark brown sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. vanilla extract
• 1/3 c. water
• 1 egg

Preparation:

1. Preheat oven to 350 degrees.
2. Melt 1/2 stick of the butter in a small saucepan.
3. Remove from heat, stir in brown sugar, coconut, pecans, chocolate morsels and milk; blend well.
4. Spread the mixture in the bottom of a 9 inch round cake pan.
5. Set aside.
6. Stir together the flour, sugar, baking powder and salt in a mixing bowl.
7. Add the remaining 1/2 stick of butter, the vanilla, water and egg; beat until the batter is thoroughly blended and smooth.
8. Pour over the coconut pecan mixture, bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Cool in the pan for 5 minutes, then turn onto a serving plate, coconut pecan mixture on top.
10. Serve the cake warm or cold with vanilla ice cream.

Sugarless Apple Pie

Ingredients :

• 2 pie crusts
• 5 sliced apples
• 1 tsp. apple pie spice
• 1 tsp. cinnamon
• 1 can undiluted frozen apple juice mixed with 2 tsp. cornstarch

Cooking:

1. Mix last 4 ingredients well.
2. Stir over apples.
3. Put apples in bottom crust.
4. Cover with second crust.
5. Brush butter over crust.
6. Bake at 350 degrees for 45 minutes.

Lemon Meringue Cake

Make cake the day before you need it.

Ingredients:

Lemon filling :

• Make filling the same day as the cake. 2 c. sugar
• 1/2 c. cornstarch
• 2 c. water
• 4 egg yolks, slightly beaten
• 1/4 c. butter or margarine
• 2 tsp. grated lemon
• 2/3 c. lemon juice
• 2 drops yellow food coloring

Preparation:

1. Mix sugar and cornstarch in medium saucepan.
2. Gradually stir in water, cook over medium heat stirring constantly, until mixture thickens and boils.
3. Boil and stir 1 minute, gradually stir in the egg yolks.
4. Stir and boil 2 minutes.
5. Remove from heat, stir in butter, lemon peel, lemon juice and food color.
6. Put in refrigerator until next day.
7. Save the egg whites for the meringue.
8. The next day cut the layer cakes in half and fill each layer with the lemon filling, also put lemon filling on top of cake.

Meringue:

• 4 egg whites
• 1/4 tsp. cream of tartar
• 1/2 c. sugar
• 3/4 tsp. vanilla

Preparation:

1. Beat egg whites and cream of tartar until foamy.
2. Beat in sugar 1 tablespoon at a time, continue beating until stiff and glossy.
3. Do not underbeat.
4. Beat in vanilla.
5. Spread meringue all around the outside of the cake and put some dots on the top of the cake.
6. Preheat oven to 350 degrees and put cake back in oven until the meringue is brown.

Imperial Pancakes

Ingredients*:

• 500 grams (roughly 1 pound) of all purpose white flour
• 1 L milk or light cream
• 3 table spoons of sugar
• 2 eggs, yolks and whites separated
• 2 individual packages of dry instant yeast
• 2 table spoons melted butter
• Salt
• Cooking oil

Preparation:

1. Most grocery stores carry the instant yeast without the need to wait hours for the dough to rise repeatedly, but reading the instructions should help alleviate any lingering doubt. Dissolve the yeast in a third of the warm liquid chosen and the sugar. Let rest for 10 min.
2. Stir in the flour, egg yolks, salt and butter to reach a mixture slightly thicker than the chipotle southwest sauce texture.
3. Let rise once only.
4. In a separate bowl beat with a mixer the egg whites with a little sugar and/or fresh lemon juice.
5. Incorporate the mousse to the batter. With a ladle pour small quantities on the pan with hot oil.
6. Cook pancake on until both sides turn a golden brown colour.

*All quantities, times and procedures may vary depending on one’s products and apparatus.

Suggested toppings for pancakes:

• Salted – cheese, mushroom sauce, ground fried meat with onion, ham, humus
• Sweet – chocolate, berries and fruit, whipped cream, ice cream, caramel

Incredibly Moist Chocolate Cake

Ingredients:

• 1 box (510 g) of chocolate cake mix
• 1 cup (250 ml) of mayonnaise
• 1 cup of water
• Three eggs
• 1 tsp of ground cinnamon (optional)

Cooking:

• Preheat oven to 350 F (180 C).
• Grease and lightly flour two 9-inch (23 cm) round cake pans, set aside (or prepare cake mix in 13 x 9-inch (3,5 l) baking pan and bake 40 minutes or until toothpick inserted in centre comes out clean).
• In large bowl, with electric mixer on low speed, beat cake mix, mayonnaise, water, eggs and cinnamon 30 seconds.
• Beat on medium speed, scraping sides occasionally, 2 minutes.
• Pour batter into prepared pans.
• Bake 30 minutes or until toothpick inserted in centre comes out clean.
• On wire rack, cool 10 minutes; remove from pans and cool completely.
• Sprinkly, if desried, with icing sugar or frost.

Makes 12 servings, prep time : 5 minutes, cook time : 30 minutes.

Low-Carb Chocolate Peanut Butter Smoothie

Ingredients:

• 
  
• 1 cup – Unsweetened almond milk
• 2 cups – ice
• 2 tbsp – unsweetened natural peanut butter
• 2 tbsp – unsweetened cocoa powder
• 1 scoop – vanilla-flavoured whey protein powder
• 2 tbsp heavy whipping cream
• ¼ tsp – vanilla extract
• 1 g – packet stevia powder (optional)

Directions:

1. Pour almond milk into a blender and add ice, peanut butter, cocoa powder, whey powder, cream, vanilla extract, stevia powder to blender in that order.
2. Blend until smooth and pour into glasses.

Calories: 159, fat – 11 g, saturated fat – 3 g, sodium – 89 mg, carbohydrate – 8 g, fibre – 2 g, protein – 10 g. Servings : 3.

Chocolate Cake

Ingredients:

• 5 egg yolks
• 1 c. powdered sugar, sifted
• 3 tbsp. cocoa
• 5 egg whites
• Whipped cream
• Chocolate Sauce
• For sauce:
• 2 sq. baking chocolate
• 1/2 c. powdered sugar
• 1 tbsp. boiling water
• 1 egg
• 3 tbsp. butter

Preparation:

1. Beat egg yolks until thick.
2. Add sugar and beat well.
3. Add cocoa. Beat egg whites until peaks form.
4. Add egg whites to mixture.
5. Spread this mixture in a 9×13 inch baking pan (coated with butter and flour)
6. Cook 20 minutes at 350 degrees.
7. Tip over onto floured dish towel. Let cake cool.
8. Slice into 4 quarters.
9. Alternate layers of cake and whipped cream, ending with cake.
10. Pour chocolate sauce onto cake and cover sides.
11. For sauce, melt chocolate in double boiler.
12. Add sugar and water.
13. Mix well.
14. Add egg and beat until smooth.
15. Add butter and mix.

Moist & Chewy Oatmeal Cookies

Secret Ingredient Moist & Chewy Oatmeal Cookies.

Ingredients:

• 3 cups (750 ml) of quick cooking oats
• 1 cup (250 ml) of all-purpose flour
• 1 tsp of ground cinnamon
• 1/2 tsp of baking soda
• 1/8 tsp of ground nutmeg
• 1 – ½ cups of firmly packed dark brown sugar
• ¾ cup of mayonnaise
• 1 egg
• 2 tsp of vanilla extract
• ¾ cup raisins

Cooking:

1. Preheat oven to 350º F (180º C)
2. Grease baking sheets; set aside.
3. In medium bowl, with electric mixer, beat brown sugar, mayonnaise, egg and vanilla two minutes
4. Gradually beat in oat mixture until blended.
5. Stir in raisins.
6. On prepared baking sheets, drop dough by level tablespoonfuls, 3 inches (7 cm) apart.
7. Bake ten minutes or until golden. On wire rack, cool two minutes; remove from sheets and cool completely.

Makes four dozen cookies.

Prep time: 10 minutes, cook time: 10 minutes.

Nun’s Cake

Ingredients:

• 1 c. butter
• 1 1/2 c. sugar
• 5 eggs
• 3 c. flour
• 1 tsp. vanilla
• 1/2 tsp. salt
• 2 1/2 tsp. baking powder
• 3/4 c. milk

Cooking:

1. Beat butter until very light.
2. Divide sugar in half; gradually add first half to butter, beating thoroughly.
3. Beat eggs and add remaining sugar a bit at a time.
4. Beat egg-sugar mixture into butter-sugar mixture.
5. Add vanilla and beat until smooth. Sift and measure flour.
6. Add baking powder and salt. Sift 3 times.
7. Blend sifted ingredients into beaten mixture in small amounts alternately with the milk. Do not beat these ingredients just blend well before adding the next.
8. Pour batter into buttered 10 inch tube pan.
9. Bake in preheated 350 degree oven for 1 hour.

Macaroonies

Ingredients :

• 2 eggs
• 1/8 tsp. salt
• 3/4 c. sugar
• 1/2 c. flour
• 1 tbsp. butter, melted
• 2 c. flaked coconut
• 1 (6 oz.) chocolate morsels
• 1 tsp. lemon or orange rind
• 1 tsp. vanilla

Cooking:

1. Beat eggs and salt until foamy.
2. Add sugar, gradually until thick and ivory colored 6-7 minutes.
3. Fold in flour and butter.
4. Stir in coconut, chocolate morsels, lemon rind and vanilla.
5. Drop on lightly greased and floured cookie sheet.
6. Bake at 325 degrees for 12-13 minutes until delicately brown.
7. Cool 1 minute.
8. Remove from cookie sheet.

Pecan Pie

Ingredients :

• 2 eggs, beaten
• 1 stick margarine
• 1 lb. brown sugar
• 1 tsp. vanilla
• Dash of salt
• 1 c. pecans
• 1 c. milk
• 5 tbsp. flour

Cooking:

1. Melt margarine.
2. Add sugar, eggs, vanilla, salt, flour, milk and pecans.
3. Pour into crust. Makes 2 pies.
4. Bake 10 minutes at 400 degrees (Bake 30 minutes at 300 degrees).

Figs with Ricotta, Honey & Pistachios

Ingredients:

• ¼ cup unsalted, shelled pistachios
• 8 figs
• ¼ cup part skim ricotta cheese
• 1 tbsp honey
• Salt to taste

Directions:

1. Toast the pistachios in a small skillet over medium heat until fragrant, 3-5 minutes.
2. Set aside to cool then chop.
3. Cut each fig in half and place on a serving dish, cut side up.
4. Put ½ tsp of ricotta on each piece of fig and sprinkle with pistachios.
5. Drizzle with honey and a sprinkle of salt and serve.

Calories: 155, fat – 5 g, saturated fat – 2 g, sodium – 21 mg, carbohydrate – 26 g, fibre 4 g, protein – 4 g. Servings : 4.