I have friends coming over in a few hours. every time they come over I bake something - I've made all kinds of things, brownies, blondies, all kinds of cookies. so whats something I can do today to shake things up?
maybe a recipe for eclairs or something like that? thank you for your help!Looking for a great recipe for dessert ?
Eclair Cake --
INGREDIENTS
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting
DIRECTIONS
In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
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Eclairs --
INGREDIENTS
1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1 (5 ounce) package instant vanilla pudding mix
2 1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons hot water
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving. Looking for a great recipe for dessert ?
Here is a easy recipe that I made up and make a lot.
(Note: Make this recipe a few minutes before your friends are coming or after they arrive it only takes 10-15 minutes to make)
Ingredients:
-Strawberries (about 1 box)
-Bananas (about 3-5)
-Butter (about 1-1/2 tablespoon)
-Maple Syrup (about 2 tablespoons)
-Sugar (1-2 tablespoons)
Directions:
In a sauce pan combine strawberries with 1/2-1 cup of water and and 2 tablespoons of sugar, bring to a boil and cook for about 10 minutes or until softened.
In another pan add butter and melt until it light brown in color. While the butter is melting slice your bananas into 1 inch pieces and add to the pan. Cook until the bananas have softened and caramelized. Finally add 1-2 tablespoons of maple syrup to the bananas and stir until combined, remove from heat and set aside.
Once your strawberries are done combine with the bananas and mix together. Serve warm and enjoy.
(You can also garnish it with a bit of granola on top)
Hope this helps
MINI ECLAIRS :)
Ingredients:
1/2 cup butter
1 cup water
1 cup all purpose flour
1/4 tsp salt
4 eggs
1 (5 oz) package of vanilla pudding mix
2 1/2 cups cold milk
1 cup (medium or heavy) cream
1/4 cup confectioner's sugar
1 tsp vanilla extract
(topping)
2 (1 oz) squares semisweet chocolate
2 tablespoon butter
1 cup confectioners sugar
1 tsp vanilla extract
3 tsp hot water
Directions:
Preheat the oven to 450 degrees F and grease a cookie sheet.
In a medium saucepan combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce the heat to low and add flour and salt. Stir vigorously until the dough leaves the side of the pan and begins to form a stiff ball.
Remove from the heat. Add the eggs one at a time, beating well with each. With a spoon or pastry bag pipe dough onto cookie sheet in about one inch strips. (make sure there are no raised points or tips to the strip or will burn)
Bake 15 minutes then reduce heat to 325 degrees F and bake 20 minutes, until hollow sounding when tapped on the bottom. Cool on a wire rack.
For the filling, combine the pudding mix and milk in a medium bowl accourding to package directions. In a seperate bowl, beat the cream with an electric mixer until soft peaks form.(can be done in kitchenaid or by hand with egg beater) Beat in 1/4 cup confectioners sugar and 1 tsp vanilla. Fold the whipped cream into the pudding.
Once the eclairs are cool, cut off the tops and fill with the custard mixture.
7For the icing, melt the chocolate and 2 tablespoons butter in a small saucepan over low heat. Stir in 1 cup confectioners sugar and 1 tsp vanilla. Stir in hot water one tsp at a time until the icing is smooth and is your desired thickness. remove from heat, cool slightly, and drizzle over the filled eclairs.
Refrigerate till you serve. If you have a piping kit you can cut a small hole in the eclairs and pipe in the custar mix.
:] GOOD LUCK!
Pavlova!
Easy and beautiful dessert. Traditional New Zealand pastry that will make everyones toes curl.
make a meringue, spread parchment paper out on a sheet pan. drop dabs of meringue and use the back of a spoon to spread it a little. you want to end up with a disk about 2-3 inches in diameter. Bake in the oven at 300*F until they are a little golden on the bottom and can lift off the paper. Let cool.
Whip heavy cream with a little vanilla and sugar to firm peaks. spoon a little onto each cooled disk of meringue. Top with sliced fresh fruit.
SWISS MERINGUE:
Cream of Tartar and heat will help your whites whip firmer and make them safe to eat.
1/2 cup egg whites
1 cup sugar
1/4 tsp (or a pinch) Cream of Tartar
Put everything in a VERY clean glass or metal bowl. Plastic holds oily residue that will keep your meringe from whipping.
Place your bowl over a pot of simmering water and whisk constantly. You want to get it HOT. Like hot enough that you can't leave your finger in it for 5 seconds. And whisk the whole time so the whites can't cook.
Once it's good and hot, remove from heat and whip on high either in a kitchen aid or a hand held egg beater. (If you use a standing mixer, you can heat the whites in that bowl.) Once the whites are standing at firm peaks and are about body temperature they are done!
Gorilla Bread
1/2 CUP SUGAR
3 TEASPOON CINNAMON
1/2 CUP BUTTER
1 CUP PACKED BROWN SUGAR
1 (8OZ) BRICK OF CREAM CHEESE, SOFTENED
2 (12OZ) CANS OF REFRIGERATED BISCUITS (10 COUNT)
11/2 CUPS CHOPPED NUTS
PREHEAT OVEN TO 350.
SPARAY BUNDT PAN WITH NON STICK SPRAY.
MIX SUGAR AND CINNAMON.
MELT BUTTER AND BROWN SUGAR IN A SAUCEPAN.
CUT THE CREAM CHEESE INTO 20 EQUAL CUBES
CUT EACH BISCUIT INTO 4'S. PRESS OUT EACH BISCUIT WITH YOUR FINGERS. SPRINKLE WITH CINNAMON SUGAR.
PUT CUBE OF CEAM CHEESE IN CENTER OF EACH BISCUIT, WRAPPING AND SEALING DOUGH AROUND THE CREAM CHEESE.
SPRINKLE 1/2 CUP OF NUTS IN THE BOTTOM OF THE BUNDT PAN.
PLACE HALF OF BISCUITS IN PAN, SPRINKLE WITH CINNAMON SUGAR,
POUR HALF OF MELTED BUTTER MIXTURE OVER BISCUITS,SPRINKLE WITH NUTS.
LAYER REMAINING BISCUITS OVER TOP AND POUR THE REST OF BUTTER MIXTURE ON TOP., SPRINKLE WITH REMAINING CINNAMON SUGAR. BAKE FOR 30 MINUTES.
ENJOY.
Take a chocolate cake mix and add about a 1/2 cup peanut butter and make cupcakes. Take container of Cool Whip and softened cream cheese mix together. Cut cupcakes in half and add some of the Cool Whip mixture and put back together. Put a dollop on top and then drizzle chocolate frosting over top and sides that you have heated in the microwave enough to make pourable. Keep cool till ready to serve.
Ok ... You have some recipes for eclairs. I make cream puffs all the time, and they're so easy to fill with just about anything! Try stacking filled cream puffs in a pyramid; drizzle some chocolate sauce over it, and dollop with whipped cream. I even stuck candles into one for one of my husband's birthdays! ... A profiterole tower is much more impressive than just an eclair on a plate:)
I Make a great Choclate Chip Coffe Cake,but it is my secret recipe. SORRY
you might be able to get some good recipes from this site - http://www.dummychef.com
QUICK OREO CHEESECAKE
Makes: 8 servings, one slice each
Prep Time: 10 min
Total Time: 10 min
Filling:
1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake
12 OREO Cookies, coarsely chopped, divided
1 OREO Pie Crust (6 oz.)
Preparation:
Spoon cheesecake filling into large bowl. Remove 1/3 cup of the chopped cookies; set aside. Add remaining chopped cookies to filling; stir just until blended.
Spoon into crust. Smooth top lightly with back of spoon to form even layer. Sprinkle with the reserved chopped cookies.
Serve immediately. Or cover and refrigerate until ready to serve.
QUICK CHERRY CHEESECAKE
Makes: 8 servings, one piece each
Prep Time: 10 min
Total Time: 10 min
Filling
1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup cherry pie filling
Preparation:
Spoon cheesecake filling into crust. Smooth top lightly with back of spoon to form even layer.
Top with cherry pie filling.
Serve immediately, or cover and refrigerate until ready to serve.
OPTIONAL: For variety, spread a can of ready to use pie filling (blueberry, cherry, or strawberry) over top of cheese cake just before serving.
CARAMEL APPLE CHEESECAKE
Yield: 8 servings
1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans
Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable.
Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans.
Refrigerate the cake until ready to serve.
hope these help. good luck and enjoy.
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