DESSERTS
Apple Crisp
from: gdngfool at: 11.22.2002 22:44
subject: Favorite Apple Crisp
10 T butter, melted
1 cup rolled oats
1 cup flour
1/2 cup brown sugar, firmly packed
1 T nutmeg
1 T cinnamon
1/8 teaspoon cloves
1/4 cup dried apricots, dates or dried cranberries; coarsely
chopped *or any combo of the three*
7 small/medium Granny Smith apples: cored, peeled and sliced
1 T molasses
Preheat oven to 350
Melt butter in medium skillet over low heat. In a 1 1/2
quart bowl combine flour, brown sugar and spices, stirring
well. This is lightly spiced, add more cinnamon and other
spices if you like.
Stir in the melted butter. Mix thoroughly and return to
skillet.
Layer cored, peeled, sliced apples in your casserole dish
with the chopped dried fruit. The mixture should completely
fill the container, mounding slightly over the top.
Drizzle the molasses over the apples and dried fruit. Pack
the crisp mixture on top, completely covering the apples
in an even layer to the outer edge of the dish.
Bake on middle rack of oven until apples are soft. Test
by sticking a knife through the crisp to the apple layer,
about 40-50 minutes.
Serve warm with vanilla ice cream or whipped cream.
Baked Alaska
from: Ms. Lillian at: 05.23.2004 10:32
Baked Alaska
Serves 12-16
18.2 oz. Duncan Hines Moist Deluxe Devil's Food Cake Mix
2 pints Ben & Jerry's Chocolate Fudge Brownie Ice Cream,
softened slightly (let ice cream stand at room temperature
for 5 minutes)
2 pints Ben & Jerry's Cherry Garcia Ice Cream, softened
slightly
4 large egg whites, at room temperature
1 tsp. cream of tartar
1 1/3 cups sugar
2 tsp. vanilla extract
Choice of food coloring (optional)
Be sure to clear plenty of space in your freezer, and find
a baking sheet or two small baking pans that will fit side
by side in the freezer. Working with the ice cream can get
messy, so it's best to have everything organized ahead of
time, so you can move quickly.
Make two round 9-inch cakes according to package instructions.
(If you prefer a thinner cake layer, try using less batter.)
Once they have cooled completely, place the cakes side by
side on a baking sheet lined with parchment paper. Working
quickly use a long knife or metal spatula to spread the
Chocolate Fudge Brownie ice cream directly on top of the
cakes, using 1 pint per cake. Then layer the Cherry Garcia
ice cream on top of the chocolate ice cream. Cover the entire
baking sheet with plastic wrap and place in the freezer
until the ice cream is completely re-frozen (2 to 3 hours);
this can also be done up to 24 hours in advance.
Right before serving, preheat the oven to 500 degrees and
make the meringue. In a large bowl using an electric mixer
on medium speed, combine the egg whites and cream of tartar
and beat until light and frothy. Reduce the speed to low
and gradually add sugar (1/3 cup at a time), increasing
speed to high after you have added all the sugar. Beat until
stiff, glossy peaks form (about 10 minutes). Add the vanilla
(and food coloring if you desire) and mix until combined.
Remove the ice cream cake from the freezer and discard the
plastic wrap. Using a spatula, spoon the meringue over the
top and sides until the ice cream is completely covered.
Finish by swirling the meringue for decoration. If the ice
cream starts to soften, return the cake to the freezer for
15 minutes.
Place it in the hot oven and bake until meringue just begins
to brown, 1 to 2 minutes. Remove from the oven and serve
immediately.
Basil Ice Cream
from: Ms. Lillian at: 09.13.2004 05:59
1 cup milk
2 cups whipping cream
1 cup sugar
4 egg yolks, beaten
Basil Mix (recipe follows)
Mix milk, cream and sugar in a non reactive saucepan over
medium-low heat, stirring constantly. When the milk mixture
begins to get warm, mix 1 cup of it slowly into the beaten
eggs, whisking while blending. Add egg mix slowly into the
remaining milk base.
Add Herb Mix and continue to stir until the mixture coats
the back of a metal spoon. Do not allow to boil. Remove
from heat and allow to cool. Chill for several hours or
overnight before freezing. Pour into ice cream freezer and
process until thick and creamy, about 25 minutes.
Pour into a freezer-safe container and allow hardening for
an hour before serving. Makes 10 to 12 servings.
Basil Mix: Cook 1 cup milk in a non reactive pan over low
heat until it starts to simmer. Stir in 1 cup tightly packed
basil leaves, remove from heat and cover with wax paper.
Cool at room temperature for at least 20 minutes. Process
in a blender until smooth, strain and discard the herbs.
Variations:
Mint Ice Cream: Substitute mint leaves for basil.
Lavender Ice Cream: Omit basil. Add 3 tablespoons culinary
lavender flowers.
Cantaloupe Sherbet
from: Ellise at: 06.13.2002 09:15
Cantaloupe Sherbet
1 very ripe cantaloupe
1 quart milk
2 envelopes unflavored gelatin
3/4 cup light corn syrup
1/2 cup sugar
3/4 tsp. salt
3 drops yellow food coloring
1 drop red food coloring
Cut cantaloupe in half; discard seeds and peel. Cut cantaloupe
into bite-size pieces. In a blender blend the fruit and
1 cup milk until the mixture is smooth; set aside. In a
pan sprinkle the gelatin over 1 cup of the milk. Cook over
medium heat stirring constantly until gelatin is completely
dissolved. Remove from heat; stir in cantaloupe mixture,
all the remaining milk and all the remaining ingredients.
Mixture will look curdled. Pour into a 13x9: baking pan.
Cover and freeze until partially frozen, about 4 hours,
stirring mixture occasionally. Spoon the cantaloupe mixture
into a chilled mixer bowl. At medium speed, beat until smooth,
but still frozen; return to the pan. Cover, freeze until
firm, preferably over night.
To serve: Let sherbet stand a room temperature for 10 minutes
before scooping. Garnish with mint leaves.
~*~
Remove rind from cantaloupe. Slice into rings. Place on
glass plate and place a scoop of lime or pineapple sherbet
in the center. Place a few mint leaves around the ring -
Refreshing as a summer rainfall - but much tastier!
Capirotada Mexican Bread Pudding
from: Leonardo at: 01.21.2002 13:41
subject: Capirotada - (Mexican Bread Pudding)
I adjusted this recipe to retain the original flavor but
made it easier to prepare than the original, which calls
for a variety of either fresh or dried fruits.
Capirotada
4 cups piloncillo or brown sugar
2 whole cloves
2 pieces stick cinnamon, each about 2 inches long
1/4 lb. butter
2 quarts boiling water
2 loaves sweet French bread, oven dried and cubed (this
is
VERY important: the bread must be absolutely dry)
3 1/2 cups Pecan, Walnuts, Peanuts, or Almonds, chopped
(I use slivered almonds)
2 cups seedless raisins, rinsed in hot water and drained
1/2 lb. each Monterey Jack Cheese and Longhorn cheese, grated
Add the piloncillo, cloves, cinnamon, and butter to the
boiling water and allow to simmer until a light syrup forms.
Remove the cloves and cinnamon.
In a large, buttered baking dish, layer the dry bread crumbs,
nuts, raisins, and mixed grated cheeses until all the ingredients
are used. Now spoon the hot syrup evenly over the bread
mixture.
Bake in a pre-heated oven at 350 degrees for 30 minutes,
Serve either hot or cold.
Green Blessings!
Leonardo (aka: herbwise)
Cheesecake Topping
from: joyceww at: 12.13.2003 15:01
subject: My favorite Cheesecake Topping
I prefer this to fruit toppings as the cheesecake taste
is not overwhelmed.
First cool the cooked cheesecake for 20 minutes.
Stir together for one minute:
1 & 1/2 C sour cream
1/2 t vanilla
2 T sugar
Smooth on top of the cheesecake and bake for 10 more minutes.
I also like to slightly toast thin sliced almonds and place
a ring of them on top of the sour cream topping before the
final baking. Yummy.
Chocolate Kahlua Crème
from: judi z. at: 02.13.2005 12:33
subject: Chocolate Kahlua Creme
Perfect for Valentines Day!
(Serves 2)
* Sweetened condensed milk 3/4 cup
* Evaporated milk 1/2 cup
* Chocolate, chopped 1/4 cup
* Cream cheese 1 tablespoon
* Kahlua 1 tablespoon
* Cinnamon 1/4 teaspoon
Eggs, beaten 2 large
METHOD OF PREPARATION
Preheat oven to 350 degrees.
Arrange 2 small flan custard cups in a small baking pan.
In a sauce pan, combine the 2 types of milk, chocolate
and cream cheese. Whisk these ingredients together until
smooth.
Remove from the heat and add the Kahlua, cinnamon and eggs.
Whisk well.
Pour the mixture into the flan cups and pour enough hot
water in the baking pan to come up half way on the cups.
Bake the flans for 35 minutes. Remove from water bath and
let sit for 30 minutes. Refrigerate overnight.
The next day just add a dollop of whipped cream and serve.
Chocolate Mousse Lowfat
from: Sheebs at: 02.14.2002 13:42
subject: Luscious Low-Fat Chocolate Mousse…Yes it is
true....
In Honor of V-Day....enjoy!
Mousse is French for froth or foam, which describes the
unique airy consistency of this dessert. To achieve that
texture, most mousse recipes call for whipped cream, which
brings along super-high fat and colossal calories. The typical
homemade mousse can have as many as 446 calories and 32.9
grams of fat.
Here's a way to achieve the same creamy taste by using cocoa
powder and skim milk in this great fake for the traditional
recipe. Serve it
Luscious Low-Fat Chocolate Mousse
1 1/8 cups cocoa powder
1/4 cup fat-free egg substitute
1 tsp. almond extract
4 tsp. granulated sugar
1/8 tsp. salt
3/4 cup fat-free milk
Purée all ingredients, except milk, in a blender
until combined. Heat milk over low heat until just boiling;
remove from heat and pour into blender with other ingredients.
Blend for one minute. Pour into serving dishes and chill,
about one hour.
Makes 4 servings. Nutritional values per serving: 100 calories,
4g fat, 20g carbohydrates, 8g protein, 8g fiber and 130mg
sodium.
Chocolate Parfaits
from: roseNC at: 07.22.2006 09:23
1 (1.4oz) pkg. fat-free, sugar free chocolate instant pudding
mix
2 cups 1% low-fat milk
1/2 cup light sour cream
1 (8oz) container fat-free frozen whipped topping, thawed
and divided
3/4 cup chocolate graham cracker crumbs (4 cracker sheets)
1 Tbsp. freshly grated chocolate
1. Whisk together first 3 ingredients until blended and
smooth. Fold in 1 1/2 cups whipped topping.
2. Spoon 1 Tbsp. crumbs in each of 6 (4 oz.) glasses, and
top with 1/3 cup pudding mixture. Repeat layers with remaining
crumbs and pudding mixture. Top each parfait with remaining
whipped topping and grated chocolate. Cover and chill at
least 1 hour.
Company Peach Delight
***recipe from Weight Watchers***:
from:Judy/GA* at: 02.17.2002 09:01
subject: re:Wanted: Tasty, Healthy, Low/No Cholesterol Recipes
Company Peach Delight
2 (16oz) cans lite peach halves
4TBSP fat-free cream cheese
6TBSP brown sugar
1tsp ground cinnamon
Fill center of peaches with 1 TBSP cream cheese and place
halves together. Combine brown sugar and cinnamon. Roll
peaches in brown sugar mixture. Chill until ready to serve.
4 servings
total fat 0.06g
sat fat 0g
cholesterol 0mg
Cranberry Pear Crisp
from: Verbena at: 10.15.2006 14:59
2 C fresh cranberries
3 medium pears, peeled, cored, and coarsely chopped
1 C sugar
¼ C orange juice
2 T all-purpose flour
½ t ground cinnamon
¼ t ground mace
¼ C firmly packed brown sugar
3 T all-purpose flour
1 t grated orange rind
¼ C butter or margarine
¾ C regular oats, uncooked
¾ C chopped walnuts
Whipped cream or ice cream
Combine first 7 ingredients; spoon into a greased 1 ½
quart casserole.
Combine brown sugar, 3 tablespoons flour and orange rind;
cut in butter with a pastry blender until mixture resembles
coarse meal. Stir in oats and walnuts; sprinkle over fruit.
Bake at 350º for 50 minutes or until golden brown.
Serve warm with whipped cream or ice cream. Yield: 8 servings
Submitted to Southern Living 1983 Annual Recipe book by
Sandra Russell of Gainesville, Florida
Dark Chocolate Pudding
from: joyceww at: 12.30.2006 22:27
Rich, Easy, Old-Fashioned Chocolate Pudding
2 Cups fat-free half and half
¼ Cup cornstarch
1.5 oz bag Ghirardelli 60% cocoa bittersweet chocolate chips
3 oz amaretto or rum (tried both, amaretto is much the best)
In a medium saucepan, stir together 1 cup half and half
and the cornstarch until smooth. Add remaining half and
half. Over low heat, bring to a simmer, stirring constantly
to prevent sticking. Remove from heat.
Put chocolate chips and amaretto (or rum) in a small bowl
microwave on high 20 seconds. Stir until chocolate chips
are mostly melted (I needed a few more seconds heat). Return
milk to low heat. Add chocolate and stir continuously, scraping
pan, until thick.
Cool. Serve pudding chilled or at room temperature. Rich
enough to need small servings and consider a "health
food"
Fresh Fruit Dip Dessert
from: Glennis Hobbs at: 12.30.2001 01:11
subject: FRUIT DIPS
Cut any of the following fresh fruit into small pieces.
Arrange on a platter.
apples dipped in lime or lemon juice
strawberries
oranges
bananas
kiwi
honeydew melon
peaches
nectarines
grapes
FRUIT DIP # 1
Mix together:
1 8-oz (227g) tub soft cream cheese
1 jar marshmallow creme
Chill for a minimum of 1 hour.
FRUIT DIP # 2
Mix together:
1/2 c. sour cream
4 Tbs. brown sugar
2 Tbs. Kahlua or other coffee flavored liqueur
Lemon Lush
from: catlady at: 04.13.2006 22:26
A nice light dessert after a big meal!
CRUST
1 stick of butter or margarine
1/2 cup chopped pecans (save a sprinkle or two for the topping)
1 cup flour
Work butter and flour and pecans together like dough, press
in 13x9 pan (use baggie on hand to press in pan) and bake
@ 350 for 15 min. Cool.
CREAM FILLING
8 oz. cream cheese
1 cup confectioners sugar
1 cup Cool Whip
Whip together and spread on cooled crust
LEMON FILLING
2-3 oz. pkgs Lemon Instant pudding
USE ONLY 3 CUPS OF MILK - Beat until thick, spread over
cream filling
TOPPING
Spread layer of Cool Whip on top and sprinkle with chopped
pecans and refrigerate.
Marbled Pumpkin Cheesecake
from: jackie-tn at: 12.28.2001 20:03
subject: Marbled Pumpkin Cheesecake
This recipe courtesy of allrecipes.com. I made it for a
work function
and it's easy & none left! jackie-tn
Marbled Pumpkin Cheesecake
Makes 1 - 9 inch cake
Prep Time:
15 Minutes
Cook Time:
55 Minutes
Ready in:
2 Hours 10 Minutes
Ingredients
1 1/2 cups crushed gingersnap cookies
1/2 cup chopped pecans
1/3 cup butter
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions
1.
Preheat oven to 350 degrees F (175 degrees C).
2
In a medium bowl, mix together the crushed gingersnap cookies,
pecans and butter. Press into a 9 inch springform pan.
3.
Bake crust 10 minutes in the preheated oven.
4
In a medium bowl, blend the cream cheese, 1/2 cup sugar
and vanilla with an electric mixer. Mix in eggs one at a
time. Set aside 1 cup of the mixture. Into the remaining
mixture, blend the remaining sugar, pumpkin, cinnamon and
nutmeg.
5
Spoon half the pumpkin and cream cheese mixture into the
pie crust. Layer with the reserved cup cream cheese mixture.
Top with remaining pumpkin and cream cheese mixture. Swirl
the mixtures with a knife to create a marbled effect.
6
Bake 55 minutes in the preheated oven, or until a knife
inserted in the center comes out clean. Allow to cool before
removing pan rim. Chill in the refrigerator at least 1 hour
before serving.
Mocha Granita
from: Gardenista at: 07.20.2002 16:12
subject: Mocha Granita
ZERO FAT!
4 cups strong, real, coffee (decaf or reg) your choice.
About 3/4 to 4/5 c. sugar.
1/2 C. cocoa powder. (I used Hershey's).
Pinch of salt.
2 t. real vanilla.
Bring coffee, sugar, cocoa, salt mixture to boil. Turn off
immediately. After it cools, add vanilla. I pre- chilled
mine in the fridge before freezing. Freeze to slushy stage.
I used a small Donvier hand crank ice cream maker. Very
light yet intensely flavored. Will satisfy the need for
a chocolate fix quite nicely without any fat. Great summer
dessert.
Persimmon Puddings
from: Verbena at: 10.23.2002 07:21
subject: Persimmon Pudding
Here is my mother's recipe:
1/4 lb. butter
3/4 cup sugar
1 beaten egg
1 cup sifted flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1/2 cup milk
1 cup soft persimmon pulp
1 tsp. vanilla
nuts, if desired
-Cream butter and sugar together.
-Add beaten egg and rest of ingredients.
-Steam 1 1/2 hours in a 1 lb. greased mold. A coffee can
will do (with lid), but the water you boil it in must come
to within an inch of the top of can. I found that a 2 lb.
coffee can is better as it is easier to keep the boiling
water to a height even with the dough.
-Brandy sauce is good with this, or whipped cream or whatever.
a.g.
my mom's recipe: (almost more of a moist cake)
1 c persimmon pulp
1 c. flour
1 c. sugar
1 egg
1 to 1 1/2 tsp. baking powder
dash of salt
1 c milk 1/2 tsp. vanilla
preheat oven
Mix all together and place in a buttered 8X8 baking pan.
bake for about 45 minutes (until toothpick placed in center
comes out clean) at 325 F.
Verbena
This one was my Grandma's originally:
1 qt pulp
1 C sugar
cinnamon (to your taste)
1/2 t soda
pinch salt
2 eggs
3-4 C flour
3-4 C milk
1 stick oleo
Mix, pour into a buttered 9X13 pan. Sprinkle top with brown
sugar and cinnamon. Bake 1 hour at 325 degrees
The milk/flour varies dependent on the moisture of the pulp
and the weather. I prefer less flour in mine. This is excellent
cut into squares - eat it hot! Pour on half and half or
cream. Man, I'm drooling!
Grace's Famous Plum Kuchen
from: judi z. at: 09.22.2003 16:38
subject: Grace's Famous Plum Kuchen
Preheat oven to 400°.
1½ cups flour
1/4 cup sugar
1/2 tsp. salt
1/2 cup butter (cut into 8 tablespoons)
1 egg yolk (slightly beaten)
2 T. milk
2 T. flour
4 cups plums or peaches, sliced (skin can be left on)
1 T. lemon juice
1/2 cup sugar
1 tsp. cinnamon (optional--I don't use it)
approx. 4 T. butter
Pour flour, sugar butter and salt into bowl of food processor.
While running, add egg yolk and milk and process until consistency
of corn meal, as you would for pie crust. Pat down in an
8 by 8 pan, making sure some of the crust rises about 3/4-1
inch on sides of pan. Sprinkle with 2 T. of flour.
Toss the sliced fruit with lemon juice and spread evenly
over dough. If there is a lot of liquid left, discard it
or dough will be very soggy. Sprinkle with 1/2 cup of sugar,
cinnamon (if you use it), and dot with small pieces of butter.
Bake 40-50 minutes, or until crust is golden brown and sugar
has caramelized. Serve warm or at room temp. If you serve
it warm, a scoop of vanilla ice cream on top is wonderful!
Strawberry Shortcake Kabobs
from: Judy/GA* at: 07.29.2002 08:06
subject: Strawberry Shortcake Kabobs
12 medium strawberries, hulled
2 oz shortcakes, quartered (use two 3-inch shortcake dessert
cups)
1/4 cup(s) Fisher Real Semi-Sweet Chocolate Chips, or other
brand
1 Tbs. reduced-calorie margarine
Instructions
Line a cookie sheet with waxed paper. Alternately thread
3 strawberries and 2 shortcake quarters onto each of 4 wood
or metal skewers.
Combine chocolate chips and margarine together in a small
saucepan; melt over low heat, stirring until smooth and
well blended. Drizzle chocolate mixture over kabobs. Refrigerate
until set, about 4 minutes. Yields 1 kabob per serving.
Tiramisu-low fat
from: Judy/GA* at: 03.06.2002 06:29
subject: ~Tiramisu~ low fat style!
Prep Time | 15 min
Cook Time | 120 min
Level of Difficulty | Moderate
Three incredible layers of moist, sweet cake (fat-free
angel food), rich, creamy cheese (fat-free and light) and
decadent chocolate (cocoa and shaved semi-sweet).
Ingredients
10 oz angel food cake, about 10-inches round
8 oz fat-free cream cheese
4 oz light cream cheese
1/2 cup sugar
1 tsp. vanilla extract
2 Tbs. unsweetened cocoa
1 oz semisweet chocolate, finely grated
1/2 cup brewed espresso, or strong coffee
Instructions
Using a serrated knife cut angel food cake into 12 equal
slices; set aside.
In a mixing bowl or food processor combine both cream cheeses,
sugar and vanilla. Mix until blended and smooth. Combine
cocoa and grated chocolate in a separate bowl; set aside.
Pour espresso into a shallow dish.
Dip 4 cake slices into espresso mixture and turn to coat.
Place slices crosswise in bottom of an 8-inch loaf pan and
press cake down to coat bottom (break up cake if necessary
to coat surface).
Gently spread 1/3 cream cheese mixture over cake layer.
Sprinkle with 1/3 cocoa mixture. Repeat procedure with remaining
cake slices, cream cheese mixture and cocoa mixture to make
3 layers.
Refrigerate 2 hours. Cut into 8 pieces and serve.
Chef Tips
We renovated Tiramisu by:
Using fat-free angel food cake instead of sponge cake or
lady fingers.
Substituting fat-free and light cream cheeses for the full-fat
varieties.
***recipe from Weight Watchers***
