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Recipes in category: Dessert - schafers.net

  1. Apple-Rhubarb Crisp
  2. Banana Muffins
  3. Bananas Foster
  4. Cheesecake Brownies
  5. Chef John's Blueberry Muffins
  6. Chocolate Syrup
  7. Crockpot Christmas Crack
  8. Crustike
  9. Date Squares
  10. Dutch Apple Pie
  11. Easy Microwave Chocolate Cake
  12. Honey Banana Bread
  13. Kahlua Brownies
  14. Kirsch Syrup
  15. Lemon Slices
  16. Lunchroom Ladies 50 Year Old Recipe
  17. Marachino Cherry Surprise
  18. Mmmm Mmmm Better Brownies
  19. Peanut Crunch
  20. Pillow Cheesecake with Salted Butter Caramel Sauce:
  21. Pineapple Dream Cake
  22. Pineapple Dream Dessert
  23. Toffee Crisp
  24. Warm Rice Pudding
  25. Zeppole (Italian Doughnuts)

Ingredients:
  • 3 cup [~= 675 ml] diced rhubarb
  • 2 large Granny Smith apples, peeled, cored, diced
  • 3 tbl orange juice
  • 1 cup [~= 225 ml] granulated sugar
  • 1/2 tsp cinnamon
  • 1 tbl butter, cut in small pieces
  • 1 cup [~= 225 ml] all-purpose flour
  • 1/2 cup [~= 112.5 ml] light brown sugar
  • 3/4 cup [~= 168.75 ml] quick cooking oats
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 6 tbl melted butter
Directions:
Serves 8
This recipe is a great way to use your rhubarb, and it makes a wonderful treat for the family. Serve this cold or warm, plain or with a little cream or a scoop of ice cream.
PREPARATION:
Grease and flour a 9-inch square baking dish. Heat oven to 375°.
In a bowl combine rhubarb, apple, sugar, juice, cinnamon; spread in the bottom of the prepared pan and dot with the butter.
In another bowl, combine remaining ingredients until blended and crumbly.
With hands, sprinkle over the top of the rhubarb and apple mixture. Bake for about 45 to 55 minutes, or until browned and fruit is bubbly.
Category:
Dessert
Source:
Unknown

Ingredients:
  • 1 egg
  • 3 large ripe bananas, mashed
  • 1/2 cup [~= 112.5 ml] butter or margarine, melted
  • 1 1/2 cup [~= 337.5 ml] all purpose flour
  • 1/2 cup [~= 112.5 ml] sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • Topping:
    • 2 tbl melted butter
    • 1/4 cup [~= 56.25 ml] brown sugar
    • 1 tbl all-purpose flour
    • 1/3 cup [~= 75 ml] quick cooking oats
Directions:
Preheat oven to 400F. Line a muffin pan with paper liners or spray with baking spray. Set aside.
Whisk egg, mashed banana and melted butter in a large bowl until thoroughly blended.
In separate bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Add to banana mixture and stir just until moistened.
Spoon batter into paper-lined muffin pan (makes 10-12 muffins, depending how big your bananas were. Fill muffin cups almost to the brim and see how far the batter goes). Combine all topping ingredients in a small bowl and sprinkle evenly over muffins.
Bake for 17-20 minutes or until tops are browned and toothpick comes out clean.
Category:
Dessert

Ingredients:
  • 1/4 cup [~= 56.25 ml] (1/2 stick) butter
  • 1 cup [~= 225 ml] brown sugar
  • 1/2 tsp cinnamon
  • 1/4 cup [~= 56.25 ml] banana liqueur
  • 4 bananas, cut in half lengthwise, then halved
  • 1/4 cup [~= 56.25 ml] dark rum
  • 4 scoops vanilla ice cream
Directions:
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften Bananas Fosterand begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
Category:
Dessert

Ingredients:
  • One 9-inch (23cm) square pan
  • 6 tbl unsalted butter, cut into pieces
  • 4 oz [~= 113.4 g] bittersweet or semisweet chocolate, chopped
  • 2/3 cup [~= 150 ml] sugar
  • 2 large eggs, at room temperature
  • 1/2 cup [~= 112.5 ml] flour
  • 1 tbl unsweetened cocoa powder
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup [~= 112.5 ml] chocolate chips
  • Cream Cheese Mixture:
    • 8 oz [~= 226.8 g] cream cheese, at room temperature
    • 1 large egg yolk
    • 5 tbl sugar
    • 1/8 tsp vanilla extract
Directions:
1. Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
2. Preheat oven to 350 degrees (180C).
3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
5. In a separate bowl, beat together the cream cheese, the yolk, 5 tbl (75g) of sugar, and vanilla until smooth.
6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
7. Bake for 35 minutes, or until the batter in the center of the pan feels just set.
Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.
Category:
Dessert

Ingredients:
  • 1 cup [~= 225 ml] white sugar
  • 1/2 cup [~= 112.5 ml] butter, softened
  • 2 large eggs
  • 2 tbl vegetable oil
  • 1 cup [~= 225 ml] sour cream
  • 1/2 cup [~= 112.5 ml] milk
  • 1 tbl grated lemon zest
  • 3 cup [~= 675 ml] all-purpose flour
  • 1 tbl baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 cup [~= 450 ml] fresh blueberries
Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.
Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth.
Whisk flour, baking powder, baking soda, and salt in a small bowl.
Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined.
Spoon batter into prepared muffin cups.
Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
Category:
Dessert

Ingredients:
  • 1/2 cup [~= 112.5 ml] cocoa powder
  • 1 cup [~= 225 ml] water
  • 2 cup [~= 450 ml] sugar
  • 1/8 tsp salt
  • 1/4 tsp vanilla
Directions:
Mix the cocoa and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Add the salt and the vanilla. Let cool. Pour into a sterile glass jar, and store in the refrigerator. Keeps for several months. Yields two cups.
Category:
Dessert

Ingredients:
  • 16 oz [~= 453.6 g] jar unsalted peanuts
  • 16 oz [~= 453.6 g] jar salted peanuts
  • 12 oz [~= 340.2 g] bag semi-sweet chocolate chips
  • 12 oz [~= 340.2 g] bag milk chocolate chips
  • 20 oz [~= 567 g] (2 bags) peanut butter chips
  • 2 lb [~= 907.2 g] white almond bark or vanilla candy coating
Directions:
Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour. Enjoy!
Category:
Dessert
Date added:
2015-01-03

Ingredients:
  • 6 egg yolks
  • 2 tbl sugar
  • 1/4 cup [~= 56.25 ml] icing sugar
  • 1 tsp cream
  • 1 tbl vinegar
  • 1 1/2 cup [~= 337.5 ml] Flour
  • Oil - 2 to 3 inches to deep fry with
Directions:
For Dough
Beat eggs with sugar.
Add cream and vinegar.
Stir in enough flour to make soft dough
Roll Dough thin and cut in 4 inch lengths and 1 inch wide
Slit strips diagonally and slip 1 corner through slit.
Pull through gently to form a twist
To Cook
Fry in hot oil until golden brown.
Drain in paper towel then dust with icing sugar
Category:
Dessert
Source:
Carole
Date added:
2014-11-01

Ingredients:
  • Prune filling
  • 375 g [~= 12.75 oz] prunes or dates chopped fine
  • 1/4 cup [~= 56.25 ml] brown sugar
  • 1/3 cup [~= 75 ml] lemon juice
  • 1 cup [~= 225 ml] water
  • 2 tsp flour
  • Crust
  • 1 1/2 cup [~= 337.5 ml] flour
  • 1 1/2 cup [~= 337.5 ml] oatmeal
  • 1 cup [~= 225 ml] brown sugar
  • 3/4 cup [~= 168.75 ml] margarine
Directions:
cook prune ingredients together...stir til thick for 5 minutes & mix with nuts
Mix flour, oatmeal & sugar together & cut in margarine until grainy.
Mix half the prune/date mixure in with dough.
In a 9 x 13 pan place dough mixture in 9 x 13 pan...spoon prune/date mixture on top and put in oven at 375 for 30 minutes. Remove & let cool. Cut into bars.
Category:
Dessert
Source:
Carole
Date added:
2014-11-01

Ingredients:
  • 1 ready-to-use refrigerated pie crust (1/2 of 400-g pkg.)
  • 250 g [~= 8.5 oz] (1 package) Philadelphia Brick Cream Cheese, softened
  • 1/2 cup [~= 112.5 ml] granulated sugar, divided
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 cup [~= 112.5 ml] plus 2 tbl flour, divided
  • 1 tsp ground cinnamon
  • 4 Gala apples, peeled, thinly sliced
  • 1/2 cup [~= 112.5 ml] packed brown sugar
  • 1/2 cup [~= 112.5 ml] large flake rolled oats
  • 1/2 cup [~= 112.5 ml] cold butter, cut up
Directions:
Heat oven to 375ºF. Line 9-inch pie plate with crust. Beat cream cheese and 1/4 cup granulated sugar with mixer until well blended. Add egg and vanilla; mix well. Spread onto bottom of crust.
Mix remaining granulated sugar, 2 tbl flour and cinnamon. Add to apples in large bowl; toss to coat. Spoon over cream cheese layer. Mix remaining flour, brown sugar and oats in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; sprinkle over apple mixture. Cover.
Bake in bottom third of oven 50 min. or until apples are tender, uncovering after 20 min.
Category:
Dessert

Ingredients:
  • 1/4 cup [~= 56.25 ml] and 2 tbl butter, softened
  • 1/2 cup [~= 112.5 ml] white sugar
  • 2 egg
  • 2 tsp vanilla extract
  • 1/2 cup [~= 112.5 ml] milk
  • 1 cup [~= 225 ml] all-purpose flour
  • 1/4 cup [~= 56.25 ml] cocoa powder
  • 1/2 tsp baking powder
  • pinch salt
Directions:
1. Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
2. Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.
Category:
Dessert

Ingredients:
  • 1/3 cup [~= 75 ml] butter, softened
  • 1 egg
  • 1 cup [~= 225 ml] honey or maple syrup
  • 1 cup [~= 225 ml] mashed banana
  • 2 cup [~= 450 ml] all purpose flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup [~= 112.5 ml] chopped pecans (optional)
Directions:
With a mixer, beat together the butter, egg, honey and banana.
Mix together the flour, baking powder, baking soda and salt. Add to the creamed mixture and stir until moistened. Fold in pecans if using.
Pour into a greased loaf pan. Bake at 350 degrees F. for 25 minutes. Turn the oven down to 300 and continue baking for around 30 minutes, or until the top springs back when lightly pressed.
Category:
Dessert

Ingredients:
  • 1 1/2 cup [~= 337.5 ml] flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup [~= 150 ml] butter
  • 3 (1 oz) sq. unsweetened chocolate
  • 3 lg. eggs
  • 2 cup [~= 450 ml] sugar
  • 1/2 cup [~= 112.5 ml] Kahlua
  • 3/4 cup [~= 168.75 ml] chopped walnuts
Directions:
Resift flour with baking powder and salt. Melt butter with chocolate over low heat. Beat eggs with sugar until light. Stir in chocolate mixture and 1/4 cup Kahlua. Add flour mixture and mix well. Stir in walnuts. Turn into greased 9 inch square pan, bottom lined with greased parchment or foil. Bake in center of a 350 degree oven for 30 minutes until top springs back when touched lightly in center and edges begin to pull away from pan. Be careful not to overbake.
Remove from oven and cool in pan. When cool, brush top with 1/4 cup Kahlua. Let stand until thoroughly cold before cutting. Use sharp knife for cutting into bars about 1 x 2 1/8 inch. Makes 2 dozen bars.
Category:
Dessert
Source:
Unknown

Ingredients:
  • 1/2 cup [~= 112.5 ml] (125 mL) granulated sugar
  • 1/3 cup [~= 75 ml] (75 mL) kirsch or orange juice
  • 1 golden pineapple, peeled and cored
Directions:
In small saucepan, bring sugar, kirsch and 2 tbsp (25 mL) water to boil over medium-high heat, swirling to dissolve sugar. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Cut pineapple into bite-size pieces; place in large glass bowl. (Make-ahead: Cover and refrigerate for up to 24 hours; drain.) Add half of the syrup; toss. Divide among dessert dishes; pass remaining syrup
Category:
Dessert
Date added:
2014-01-20

Ingredients:
  • 1 can Eagle brand milk
  • 1/2 cup [~= 112.5 ml] realemon juice
  • 1 tbsp grated lemon rind
  • Honey Graham wafers (Christies)
  • Icing:
    • 3 cup [~= 675 ml] powdered sugar
    • 1/3 cup [~= 75 ml] butter (softened)
    • 1 1/2 tsp vanilla
    • 2 tbsp milk (approx)
Directions:
Chill milk well and whip together with juice & rind till fluffy & think
In 8 x 10 baking pan put a layer of graham wafers.
Spread half of whipped filling on wafer layer.
Repeat layering...ending with a graham wafer top.
Top with butter vanilla icing.
For icing
Cream butter and sugar together
Add vanilla and milk and blend with mixer until smooth
Cut into squares & serve or freeze. (freezes well)
Category:
Dessert
Source:
Carole
Date added:
2014-11-01

Ingredients:
  • 1 cup [~= 225 ml] butter
  • 1/2 cup [~= 112.5 ml] cocoa
  • 2 cup [~= 450 ml] flour
  • 2 cup [~= 450 ml] sugar
  • 4 eggs
  • 4 tsp vanilla
  • 1 cup [~= 225 ml] chopped nuts.
  • **Icing*
  • 1/4 cup [~= 56.25 ml] softened butter
  • 1/4 cup [~= 56.25 ml] can milk (regular milk is fine)
  • 1/4 cup [~= 56.25 ml] cocoa
  • 3 cup [~= 675 ml] powdered sugar
  • dash salt
Directions:
Pour in 9x13 pan, bake 20-25 mins on 350. Check at 20 minutes.
Icing: Mix all together & frost as desired.
Category:
Dessert
Date added:
2014-09-03

Ingredients:
  • 24 Marachino cherries quartered
  • 1/2 cup [~= 112.5 ml] graham cracker crumbs
  • 1/2 cup [~= 112.5 ml] butter softened
  • 1 3/4 cup [~= 393.75 ml] Icing Sugar
  • 1 tsp Orange Juice
  • 1 1/2 cup [~= 337.5 ml] coconut flakes
Directions:
Cream butter gradually, blending in icing sugar & orange juice.
Take a small amount of mixture (mixture will be quite soft) and wrap around the cherry.
Roll in your hand to make a ball.
Roll the ball in graham cracker crumbs
Put in Fridge or freezer until eating time.
Category:
Dessert
Source:
Carole
Date added:
2014-11-01

Ingredients:
  • 1/2 cup [~= 112.5 ml] vegetable oil
  • 1 cup [~= 225 ml] white sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup [~= 112.5 ml] all-purpose flour
  • 1/3 cup [~= 75 ml] unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup [~= 112.5 ml] chopped walnuts (optional)
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
Category:
Dessert

Ingredients:
  • 1 cup [~= 225 ml] corn syrup
  • 1 cup [~= 225 ml] packed Brown sugar
  • 1 cup [~= 225 ml] peanut butter
  • 4 cup [~= 900 ml] rice crispies
Directions:
While stirring, melt syrup & brown sugar in pot
Add 1 cup peanut butter & 4 cupes rice crispies or special K slowly.
Press mixture in oiled pan & cool in fridge.
If you want you can drizzle chocolate over afterwards.
Category:
Dessert
Source:
Carole
Date added:
2014-11-01

Ingredients:
  • Chocolate Shortbread Base, from Trish Deseine:
    • 250 g [~= 8.5 oz] butter, very cold, cubed small
    • 85 g [~= 2.89 oz] sugar
    • 300 g [~= 10.2 oz] flour
    • 25 g [~= 0.85 oz] cacao powder
  • Cheesecake Batter:
    • 2 lb [~= 907.2 g] cream cheese, softened
    • 1 stick butter (115 gr), softened
    • 1/4 cup [~= 56.25 ml] creme fraiche or sour cream
    • 1 cup [~= 225 ml] sugar
    • 5 eggs
    • 2 tbl cornstarch, sifted
    • zest of one lemon
  • Salted Butter Caramel Sauce, adapted from Guillemette:
    • 240 g [~= 8.16 oz] sugar
    • 80 ml [~= 2.815608 oz] water
    • 115 g [~= 3.91 oz] salted butter
    • 150 ml [~= 5.279265 oz] heavy whipping cream
Directions:
Serves 12
It is better to start the cake a day ahead of time, as it needs to refrigerate for a leat 6 hours.
Chocolate Shortbread Base, from Trish Deseine:
Preheat the oven to 350.Work the butter, sugar, flour and cacao with a food processor or your fingers to get a sandy mixture. Work the dough for a minute. Divide the dough in half. Reserve one half to make shortbread cookie or refrigerate for another time.Press one half into the bottom of a 10 or 12 inch springform pan. Bake for 40 minutes.Let cool completely.
Cheesecake Batter:
Combine the cream cheese, butter, sugar, lemon zest, creme fraiche and cornstarch in the bowl of a stand mixer and whip until combine. Do not incorporate too much air or the cake will crack. Make sure the cream cheese and butter are very soft. Add the egg yolks one at a time and whip just until combined.Whip the egg whites until stiff. Gently fold them in the cream cheese batter.
Pour the batter over the chocolate shortbread crust. The batter will reach the rim of the cake. Wrap your springform pan with heavy duty aluminium foil, set it in a large roasting pan, add enough hot water to come up halfway up the side of the pan. Bake at 325 for 1 1/2 hours. Turn the oven off, crack the door of the oven open and let your cake cool in there for 30 minutes. Remove from the oven and refrigerate completely for a few hours or better yet overnight.
Salted Butter Caramel Sauce, adapted from Guillemette:
In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Pour into a jar and try to refrain yourself from drinking it!
Category:
Dessert

Ingredients:
  • For Filling
  • 4 pkg dream whip
  • 15 oz [~= 425.25 g] philidelphia cream chees
  • 1 cup [~= 225 ml] icing sugar
  • 1 tsp vanilla
  • 2 cans crushed pineapple
  • 1/4 cup [~= 56.25 ml] coconut
  • 1/4 cup [~= 56.25 ml] halved marachino cherries
  • For Crust
  • 2 cup [~= 450 ml] graham wafer crumbs
  • 1/2 cup [~= 112.5 ml] melted margarin
  • 1/2 cup [~= 112.5 ml] sugar
Directions:
For Filling
Prepare dream whip packages as per package instructions in separate bowl.
With a mixer...beat together cream cheese, icing sugar and vanilla till fluffy.
Mix together the dream whip & cream cheese mixture.
Drain pinapple & fold in. Mix in coconut & marachino cherries
For Crust
Combine crust ingredient & form into a 8 x 10 baking dish
At 250 f ...bake for 15 minutes
Let cool
Pour Cream mixture on top of crust and put in fridge for 4 hours to set.
Category:
Dessert
Source:
Carole
Date added:
2014-11-01

Ingredients:
  • Crust:
    • 2 1/2 cup [~= 562.5 ml] graham crumbs (2 sleeves)
    • 1/2 cup [~= 112.5 ml] unsalted butter
  • Layers:
    • 2 cup [~= 450 ml] of powdered sugar, sifted
    • 1/2 cup [~= 112.5 ml] unsalted butter, softened
    • 4 oz [~= 113.4 g] cream cheese, softened
    • 8 oz [~= 226.8 g] container Cool Whip
    • 20 oz [~= 567 g] can crushed pineapple, drained well
Directions:
Preheat oven to 300 F.
Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
Category:
Dessert
Date added:
2015-02-27

Ingredients:
  • 5 bar MacIntosh Toffee
  • 6 tbsp whipping cream
  • 3 cup [~= 675 ml] cornflakes
  • 1 cup [~= 225 ml] coconut
Directions:
Mix together cornflakes and coconut...put aside
Melt toffee & creme in double boiler...stir til smooth
our toffee mixture over coconut & corn flakes & drop by teaspoon on wax paper on cookie sheet.
Chill in cool place overnight
Category:
Dessert
Source:
Carole
Date added:
2014-11-01

Ingredients:
  • 3/4 cup [~= 168.75 ml] rice
  • small pinch salt
  • 2 tbsp butter
  • sugar to taste
  • 1 egg
Directions:
add salt to rice, cover rice with milk.
Bring to boil constantly stirring, adding milk as necessary.
Add butter, sugar & egg to finish.
Serve with canned or fresh fruit.
Category:
Dessert
Source:
Carole
Date added:
2014-11-01

Ingredients:
  • 4 oz [~= 113.4 g] (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
  • 1/4 cup [~= 56.25 ml] water
  • 1/4 cup [~= 56.25 ml] sugar (plus more for topping)
  • 1/4 tsp salt
  • 1 cup [~= 225 ml] all-purpose flour
  • 4 eggs
  • Vegetable oil, for frying
  • For Chocolate Sauce
  • 3/4 cup [~= 168.75 ml] heavy cream
  • 1 cup [~= 225 ml] bittersweet (or semi-sweet) chocolate chips
Directions:
For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough.
Return the pan to the heat and stir continuously for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Refrigerate the dough for 15 minutes.
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)
Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tbl) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used.
For the chocolate sauce: Place chocolate chips into a heat-proof bowl. Heat the cream until hot but not boiling. Pour over the chips and let set one minute. Stir until smooth.
When the zeppole is cool enough to handle, roll in sugar and then dip the top halves in the chocolate sauce. Serve immediately.
Category:
Dessert