Dessert Recipes - What's your favourite? Want to share the recipe?

This is a fantastic desert, that looks and tastes simply elegant, but it is easy to make and worth it. Lemon and Amaretti Semifreddo with Raspberry Sauce 2 12-oz pkgs frozen Rapsberries in syrup, thawed 4 large Egg Whites 1 cup Powdered Sugar, divided 2 cups Heavy Whipping Cream, chilled 1 tsp Lemon Peel, finely grated 1/8 tsp ground Cinnamon 1 cup Amaretti Cookies (Italian Macaroons), coarsely crushed, divided Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover, chill (can be made 2 days ahead, keep chilled). Line 7-8 cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, and then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhand, then foil. Freeze at least 4 hours (can be made 2 days ahead, keep frozen). Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining 1/4 cup amaretti. Serve semifreddo with sauce. You can always use strawberry sauce instead if you prefer. Great to make a day ahead of time also. Enjoy.

Because I'm a very impatient person in the kitchen, I go for no-bake, zero-hassle desserts. Here's an easy and simple recipe that you can complete in under an hour: Black Sambo Ingredients: 2 cans condensed milk; 2 cans cream; 6 sachets (Knox) gel; 5 T cocoa powder; 2 cups water; mold Note: The final dish would have a white (cream) portion at the bottom and a dark(chocolate) portion on top. Cream portion: Mix condensed milk and cream. Boil a cup of water and add 3 sachets gel. Add gelatine into milk mixture. Pour into mold and freeze. Chocolate portion: Repeat steps 1 and 2 but add the 5 T cocoa powder to hot water. Pour into mixture and stir well. Pour over white portion and freeze.

Holly Christmas Cookies 1 (16 ounce) package large marshmallows 1/2 cup butter, softened 1 1/2 teaspoons vanilla extract 1 1/2 teaspoons green food coloring 4 1/2 cups cornflakes cereal 1 (2.25 ounce) package cinnamon red hot candies In a saucepan over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal. Drop by spoonfuls on wax paper, and decorate with red hots. Set aside, and allow to cool.

Frosted Cherry Spice Cake: Ingredients: * 1 1/2 cups canned cherry pie filling * 1/2 cup butter, softened * 2 cups white sugar * 2 eggs * 2 1/2 cups all-purpose flour * 1 1/2 teaspoons baking soda * 1 1/2 teaspoons ground nutmeg * 1 teaspoon ground cinnamon * 1/2 teaspoon ground cloves * 1/2 teaspoon ground allspice * 2 (8 ounce) packages cream cheese, softened * 1 cup butter, softened * 3 tablespoons milk * 1 tablespoon vanilla extract * 8 cups sifted confectioners' sugar DIRECTIONS 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Place the cherry pie filling into the container of a food processor. Pulse until roughly chopped. 2. In a large bowl, mix butter and white sugar until light and fluffy. Add eggs one at a time, mixing well after each one. In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, cloves and allspice. Alternate stirring in the dry ingredients and cherry pie filling. Stir just until blended. Divide the batter evenly between the three pans. 3. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pans on a wire rack. When the cakes have cooled enough to handle, tap them out of the pans and allow them to cool completely on the wire rack. 4. To make the frosting, combine the cream cheese, 1 cup butter, milk and vanilla in a large mixing bowl. Beat with an electric mixer until blended. Gradually mix in the sugar, stirring until smooth. Spread frosting between the layers and onto the sides and top of the cake.

This recipe is a favourite with my grandchildren. Apple & Cinnamon Toast: 4 tablespoons of butter 4 apples 1 cup of dark brown sugar 3 tablespoons of dark corn syrup 1½ teaspoons of cinnamon 1 cup of chopped pecans ½ cup of golden raisins 1 loaf of bread - sliced 6 eggs 2 cups of milk 1½ teaspoons of vanilla Peel, core and slice the apples. Melt butter; add apple slices, brown sugar, corn syrup and cinnamon. Cook on medium heat and stir until apples are tender. Stir in pecans and raisins. Pour and spread into large ovenware dish. Place bread on top. Beat eggs, mil and vanilla. Pour evenly over bread. Cover with cling film and leave to cool. When cool, place in refrigerator and leave for eight hours. Remove cling film and bake at 350 for 35-45 minutes or until firm. Leave to stand for 10 minutes then invert onto a platter, apple side up.

My all time favorite dessert is the "Cathedral Jello". You know its jello with all those colorful cubes of jello inside with different flavors. So tangy and smooth makes my mouth water. I think its called that because its like those stained glass windows in churches aside from the fact that it does taste heavenly.

Peach Macaroon Cobbler Ingredients 2 29-ounces cans peach slices, drained 1 Tablespoon cornstarch 2 Tablespoons lemon juice 2 Tablespoons butter, cut into small pieces 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1 egg, slightly beaten 2 Tablespoons butter, melted 1/2 teaspoon vanilla 3/4 cup flaked coconut 1 cup whipping cream 2 Tablespoons powdered sugar Makes 8 servings Prep: 15 minutes Bake: 55 minutes Directions 1. Preheat oven to 375 degrees F. For filling, in a large bowl combine drained peaches, cornstarch, and lemon juice; toss well. Pour into a 2-quart square baking dish. Dot with the 2 tablespoons butter. Bake for 20 minutes or until bubbly. 2. Meanwhile, for topping, in a medium bowl combine flour, granulated sugar, baking powder, and salt. Add egg, melted butter, and vanilla; stir well. Fold in 1/4 cup of the coconut. Dollop topping over filling. Sprinkle with remaining coconut. Bake for 35 minutes; cover with foil after 20 minutes to prevent overbrowning. Cool 30 minutes. 3. In a chilled bowl combine cream and powdered sugar; beat on medium-high speed until soft peaks form. Serve warm cobbler with whipped cream. Makes 8 servings.

I love strawberry pies so here is a rcipe for that :): Strawberry Cream Pie INGREDIENTS: 1 cup sugar 6 tablespoons cornstarch 1/2 teaspoon salt 2 1/2 cups milk, scalded 2 eggs, slightly beaten 3 tablespoons butter 1/2 teaspoon vanilla extract 1 9-inch pastry shell, baked 2 cups strawberries (1 pint), washed and hulled 1 cup heavy cream, whipped and sweetened, or 2 cups (8 ounces) whipped topping PREPARATION: In top of double boiler mix sugar, cornstarch, and salt; gradually add milk and cook over simmering water, stirring constantly, until thickened. Add a small amount of the hot mixture to the beaten eggs; whisk in quickly. Return egg mixture to hot sauce mixture in double boiler. Cook, stirring constantly, until thick. Remove from heat; add butter and vanilla extract. Cover and chill. Pour chilled mixture into the baked pastry shell. Arrange halved strawberries over the filling. Chill. Spread with sweetened whipped cream or whipped topping just before serving. Garnish with more halved berries. Store leftovers, covered, in the refrigerator. http://southernfood.about.com/od/strawberrypierecipes/r/bl40321o.htm

Sounds so yummy!!! I have a non cooking one... I found Philadelphia Cream Cheese's newest product, cheescake in a container. It's purpose is to simply buy the cheesecake, plop it in a crust and you have cheesecake... but of course I found another use! I put it in a little bowl, surround with nilla wafers and ooooooh baby! Yummy dip! Everyone raves and thinks I slaved all day.... I hate having to tell them I buy it all ready! lol

This recipe and others on this discussion are great, I'm going to try them soon! Thanks

Your recipe seems to be delicious. I'll share one of our dessert recipes in my next reply. It's upstairs.

I see some delicious recipes here in your discussion. i want to shre my Xmas cookie recipe if you don't mind. It is very easy and delicious especially with a cup of coffee or tea. 2 eggs 500 gr. flour 100 gr. ground almonds 200 gr. sugar 2 packs of Vanila 1 lemon crust 3-4 drops Rum 400 gr. butter Mix them all together until you have a dough. Then use some metal shapes resembling Xmas motives and put them in a baking tray and bake them till you see the cookies are pink. Enjoy them!! and happy holidays :)

Here's another dessert recipe that's suitable for those on low carb diets. Many diabetics find it to be blood sugar friendly, also. Sweet and Cheesy Mix 4 to 8 ounces of cream cheese with Splenda or another non-sugar sweetener and a splash of vanilla. Spread the mixture on low carb tortillas and chill a few hours. When they're set, slice each tortilla into 4 to 6 pieces. For variety, add a bit of sugar free jello mix, pudding mix, or cocoa powder to the cream cheese.

My favorite is white chocolate cheesecake. I don't know the recipe, I get it from the jell-o web site. I know it call for white chocolate pudding, cool whip, and cream cheese. I have also substitued white chocolate pudding for other flavors. The kids love it.

here's an easy one my mom used to make a lot...i have no clue what the name of it is, but if you're a chocolate lover...you'll like it. 1 devil's food cake mix 2 boxes chocolate budding 1 tub whip cream 1-2 skoor candy bar crushed/crumbled kalua (optional) cook the cake as directed, cool, and chop into small squares about 1in thick make pudding as directed. if adding kalua sub the milk with kalua, set in frige and let set take a big bowl layer the cake, pudding, whip cream, & skoor bar until you reach the top. refigerate and the spoon out when serving...tastes greate. ...remember if you're serving to kids, leave the kalua out...

I love chewy oatmeal, raisin cookies. I like to dip them in milk This is the recipe I have INGREDIENTS: 1 cup granulated sugar 1/2 cup shortening 1 egg 1/2 cup molasses 2 cups sifted flour 1 teaspoon salt 1 1/2 teaspoons baking soda 1 teaspoon vanilla extract 1 cup quick-cooking oats 1 to 1 1/2 cups raisins 1 cup chopped walnuts or pecans, optional PREPARATION: Cream sugar and shortening together in a large mixing bowl. Add egg and molasses; beat well. Add sifted dry ingredients and mix well. Add vanilla then stir in oatmeal and raisins. Stir in nuts, if using. Drop from teaspoon onto greased baking sheet. Bake oatmeal raisin cookies at 375° for 10 to 12 minutes, until done. Makes about 4 dozen oatmeal raisin cookies.

Pineapple Upside-Down Cake Prep Time: 15 min Total Time: 1 hr 10 min Makes: 16 servings 3 cans (8 oz. each) pineapple slices in juice, undrained 1 cup firmly packed brown sugar 1/3 cup butter or margarine, melted 6 maraschino cherries, halved 1/2 cup PLANTERS Chopped Pecans 1 pkg. (2-layer size) yellow cake mix 1 envelope DREAM WHIP Whipped Topping Mix 4 eggs 1 cup cold water PREHEAT oven to 350°F. Drain pineapple, reserving 2 Tbsp. of the juice; set aside. Mix brown sugar and butter in 13x9-inch baking pan. Arrange pineapple slices in pan, cutting slices if necessary to evenly fit onto bottom of pan. Place cherry half, cut side up, in center of each slice. Sprinkle with the reserved pineapple juice and pecans. BEAT dry cake mix, dry whipped topping mix, eggs and water in large bowl with electric mixer on low speed 2 minutes. Beat on medium speed 4 minutes. Carefully spoon into prepared pan. BAKE 50 to 55 minutes or until top springs back when lightly pressed. Let stand 10 minutes; invert onto serving plate. Let stand 1 minute; remove pan. Serve warm or cooled. *Great Substitute* Prepare as directed, using a white cake mix.

Strawberry Cake ----------------- Ingredients- 1 - recipe basic sponge cake (refer eggless cake recipes) 1 cup - strawberries, cleaned and hulled 1/4 cup - sugar granulated 1/2 cup - sugar powdered 1/4 tsp - strawberry essence 1/4 tsp - vanilla essence 1 cup - chilled whipped cream 1/4 cup - chocolate curls Method 1 - recipe basic sponge cake (refer eggless cake recipes) 1 cup - strawberries, cleaned and hulled 1/4 cup - sugar granulated 1/2 cup - sugar powdered 1/4 tsp - strawberry essence 1/4 tsp - vanilla essence 1 cup - chilled whipped cream 1/4 cup - chocolate curls Method - Make sponge cake, using strawberry essence instead of vanilla. Clean, halve, wash and put strawberries in a heavy pan. Sprinkle granulated sugar, toss lightly with wooden spatula. Place on low heat, sprinkling 3 tbsp. water over berries. Allow sugar to melt, berries to soften, and simmer for a minute more. Take off fire, allow to cool completely at room temperature. Drain berries, save liquid, keep aside till required. Beat chilled cream and powdered sugar till thick enough to hold in peaks. Keep chilled till required. Cut cooled cake into half horizontally. Soak both halves with the drained strawberry liquid. Spread 1 tbsp. whipped cream over top of lower half. Spread out strawberries over cream, evenly. Save a few for decorating on top. Put 2 tbsp. cream over strawberries, spreading evenly. Place upper portion of cake to sandwich strawberry filling. Spread out remaining whipped cream over top and sides of cake. Decorate with the saved strawberries, and chocolate curls. Chill for an hour before serving. Making time: 30 minutes (excluding cake baking time) Makes: 6 servings Shelflife: 4 days refrigerated

I love love love the recipe on the back of the marshmallow creme jar for fudge. It's similar to a lot of other fudge recipes I have tried, but it comes out right every time. Nothing beats a dependable recipe!

this is a very simple recipe (even a child over 10 can do this!) that will surely satisfy everyone's sweet tooth! =) Microwave Fudge 3 cups semisweet chocolate chips 1 14 ounce can sweetened condensed milk 1/4 cup butter or margarine 1 cup chopped walnuts 1 1/2 teaspoons vanilla Place in bowl all ingredients except the nuts. Microwave at medium until the chocolate chips are melted, 3 to 5 minutes. Stir once or twice during cooking. Stir in nuts. Our into well greased, 8 X 8 baking pan. Place in the refrigerator until set.