Raspberry Trifle
INGREDIENTS
* 1 1/2 cups heavy cream
* 1/4 cup white sugar
*
* 2 (8 ounce) packages cream cheese, softened
* 2 teaspoons lemon juice
* 1 1/2 teaspoons vanilla extract
* 1/2 cup white sugar
*
* 1 (10.75 ounce) package prepared pound cake
* 2 (10 ounce) packages frozen raspberries, thawed
* 2 tablespoons unsweetened cocoa powder, for dusting
DIRECTIONS
1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
2. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.Any delicious dessert recipes?
Butterscotch Pudding
* 1 cup dark brown sugar
* 3/8 cup cornstarch
* 1/2 teaspoon salt
* 2 eggs, beaten
* 2 cups milk
* 1 teaspoon vanilla extract
* 1/4 cup butter
1. In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.
it takes a bit longer than you wanted but its SOOOo worth the wait!
Apple Bread Pudding
Apple Bread Pudding
2 1/2 cups wholewheat bread cubes
1/2 cup diced cored peeled apple
2 tablespoons unsalted butter; cut in bits
3 eggs
2 tablespoons maple syrup
1 1/2 cups apple cider or juice
1/2 teaspoon vanilla; optional
1/2 teaspoon ground cinnamon; optional
ice cream; optional
An unfiltered apple cider or juice, which is usually available at natural
food stores, adds a clear distinct apple flavor to this dessert. If
unavailable, include the vanilla and cinnamon. This pudding will keep for
several days in the refrigerator.
In mixing bowl, toss together bread, apple and butter. In separate bowl,
whisk together eggs and honey; whisk in cider, and vanilla and cinnamon (if
using). Pour over bread mixture. Let stand for 1 hour.
Pour pudding into 6-cup baking dish. Bake in 325F oven until pudding is
firm, about 45 minutes. Serve warm with ice cream (if using).
graham cracker chocolate flavor
nestle' cream
peaches
condensed milk
combine nestle cream, and condensed milk
in a pan, spread graham crackers, top with the mixture..
put sliced peaches on top..
repeat the process.. (spread crackers, mixture then peaches)
until it form layers..
put in freezer..
serve frozen or chilled.. enjoy..
Peanut butter Pie
8 oz. Cream cheese, softened
1/2 c. peanut butter
3/4 c. powdered sugar
1 tsp. vanilla
3 c. Cool Whip
crust-chocolate or graham cracker
Mix cream cheese, powdered sugar, peanut butter ans vanilla. Beat on low until well mixed. Add Cool Whip with spoon and fold. Spoon into crust. Refrigerate for 1 hour.
Burrito Bananas Foster
INGREDIENTS
9 tablespoons brown sugar, divided
2 tablespoons butter
1/4 cup water
2 tablespoons tequila or dark rum (optional)
3 (10 inch) flour tortillas
2 large bananas, peeled and sliced in coins
3 tablespoons chopped walnuts
toothpicks, for securing tortillas
2 cups vegetable oil
3 cups premium vanilla ice cream
DIRECTIONS
In a small saucepan, bring 6 Tbs. of brown sugar and the butter and water to a boil. Stir in liquor; simmer to blend flavors, about 1 minute. Remove from heat, and set aside.
Place one flour tortilla on a work surface. Place 1?3 of the banana slices just below the center, forming the fruit into a log; sprinkle with 1 Tb. brown sugar and 1 Tb. walnuts. Fold both sides of the tortilla over the filling, then fold bottom of the tortilla over the filling and roll it over to form a packet. Secure with toothpicks. Repeat with remaining tortillas, bananas, sugar and nuts. (You can make ahead to this point and hold at room temperature for 1 hour.)
Meanwhile, warm oil in a Dutch oven set over medium heat until it reaches 350 degrees on a candy or deep-fry thermometer. Add all three stuffed tortillas. Fry, turning once, until golden brown, about 2 minutes on each side.
Transfer to paper towels, lightly blot surface oil, remove toothpicks and halve on the diagonal with a serrated knife.
Spoon 1 Tb. butter sauce in the bottom of each of six shallow bowls. Place half a tortilla and 1?2 cup of ice cream in each pool of sauce. Drizzle with remaining sauce, and serve immediately.
go to ehow.com
Strawberries, cool whip and angel food cake.
It's fast, easy, yummy and healthy.
Anything on food network.
Well, what do you have to work with? It's rather difficult to make suggestions if we don't know what you have in your kitchen. Give more detail and I'll edit my answer.
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