I really want to find a website that has all natural and healthy dessert recipes, and I have found some good ones. The problem with the ones I have found is that there is no nutritional value information with the recipes. Any suggestions for websites?
Get a big variety of recipes ebooks free
Visit myfullneeds.com
I really want to find a website that has all natural and healthy dessert recipes, and I have found some good ones. The problem with the ones I have found is that there is no nutritional value information with the recipes. Any suggestions for websites?
Get a big variety of recipes ebooks free
Visit myfullneeds.com
I just bought a fresh coconut and I have a recipe for making coconut milk from the juice and some of the meat too. But I haven’t been able to locate any good recipes to use it. I already have the recipes for cakes, puddings, and custards. I was hoping to find something like dessert bars or something else yummy. Thanks in advance for your suggestions.
I don’t have an ice cream maker. But I wish I did.
COCONUT CHOCOLATE BITES
A perfect ending to a Valentine’s Day dinner, these bite-size confections are like miniature candy bars — only better. Plus, they keep for a week.
click photo to enlarge
3/4 cup sweetened flaked coconut
3/4 cup unsweetened dried coconut
1/3 cup sweetened condensed milk
3 1/2 to 4 oz fine-quality bittersweet chocolate (preferably 70% cacao), finely chopped
Special equipment: a small offset metal spatula; 32 paper candy cups (optional)
Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.
Makes 32 (1-inch) candies.
I want to make my dad a special dessert for his birthday tomorrow but I hate cooking a recipe without a picture.
Do you know any good sites? Or recipes?
He loves Butterscotch, banana, chocolate, and peanut butter.
Thanks!
Try allrecipes.com
kraftfoods.com
Oh, peanut butter and butterscotch in Scotcharoos!! Might not be that special, but man they are good
SCOTCHAROOS
INGREDIENTS
1 cup light corn syrup
1 cup white sugar
1 1/2 cups peanut butter
6 cups crisp rice cereal
1/2 cup butterscotch chips
1/2 cup semisweet chocolate chips
DIRECTIONS
Generously butter a 9×13 inch baking pan. Set aside.
In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
Transfer mixture into a well buttered 9×13 inch pan. With your hands well buttered, pat it down into pan.
In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.
Or point me to a site that has great dessert recipes, w/ or w/o cashews. Thanks!
Curried Cashew, Pear, and Grape Salad
"Whenever I make this salad for guests, I’m always asked for the recipe and my family always requests this. We call it ‘The Good Salad.’"
PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
INGREDIENTS
3/4 cup cashew halves
4 slices bacon, coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
Dressing:
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup olive oil
salt and black pepper to taste
Salad:
1 (10 ounce) package mixed salad greens
1/2 medium Bosc pear, thinly sliced
1/2 cup halved seedless red grapes
DIRECTIONS
In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.
———————————————–
Wild Rice with Rosemary and Cashew Stuffing
PREP TIME 5 Min
COOK TIME 20 Min
READY IN 25 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
INGREDIENTS
1 teaspoon olive oil
1/2 cup onion, chopped
1/2 cup chopped fresh mushrooms
1 cup chopped cashews
1 tablespoon chopped fresh rosemary
1 3/4 cups chicken stock
1 cup long grain and wild rice mix
DIRECTIONS
Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.
————————————————-
Perfect Cashew and Peanut Butter Cookies
PREP TIME 10 Min
COOK TIME 8 Min
READY IN 20 Min
SERVINGS & SCALING
Original recipe yield: 2 dozen
INGREDIENTS
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/4 cup salted natural peanut butter
1/4 cup cashew butter
1/2 cup gluten free, casein free margarine
1/2 teaspoon baking soda
1/2 cup corn flour
1/2 cup tapioca flour
1/4 cup potato flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely. (gluten free too!)
My mom’s birthday is this week and my philosophy is that you shouldn’t work or make your own birthday treats, so i’m planning on surprising her with a dessert. I’ve tried looking online for recipes, but i can’t find any good ones because i’m not sure what I’m lookign for. Could you send me a dessert recipe, or refer me to good ones? Please no pies!!
ten points to the best answer!
Ok. I really like to cook and impress a crowd. For your mother, I think she will like a really classic dessert. Here are a few recipes from martha stewart that I have tried that are really good! Sometimes its also fun to make a bunch of desserts too instead of just one!
This festive, delicious cake was conceived by John Baricelli, the manager of the prep kitchen at the television studio, for Martha’s birthday.
Ingredients
Serves 8 to 10
1 pound (4 sticks) unsalted butter, plus more for bowl
3 cups cake flour, plus more for bowl
2 teaspoons baking powder
2 cups plus 1 tablespoon sugar
2 vanilla beans
1 cup whole milk
8 large egg whites
Pinch of salt
Amaretto Simple Syrup
2 cups John’s Almond Swiss Meringue Buttercream
John’s Almond Swiss Meringue
1/2 cup apricot jam
Directions
Preheat the oven to 350 degrees. Butter and flour a stainless-steel bowl that is 10 inches across and 4 1/2 inches deep; set aside. In a medium mixing bowl, sift together flour and baking powder; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and 2 cups sugar. Split the vanilla beans lengthwise, and scrape the seeds into the bowl with the butter and sugar, reserving pods for another use. Beat on medium speed until light and fluffy, about 3 minutes. With the mixer on low speed, add the dry ingredients, alternating with milk, starting and ending with dry ingredients; scrape down sides twice.
In the clean bowl of electric mixer fitted with the whisk attachment, beat egg whites on high with salt until soft peaks form. Add the remaining 1 tablespoon sugar, and continue to beat until stiff glossy peaks form, 3 to 5 minutes. Whisk one-third of the beaten whites into the batter to lighten the mixture. Gently, but thoroughly, fold in remaining whites.
Pour batter into prepared bowl. Bake until golden brown and a cake tester inserted into the center comes clean, 1 hour and 30 minutes to 1 hour and 40 minutes. Remove to a rack to cool for 5 minutes. Invert onto the wire rack to cool completely.
Place cake on work surface flat-side down. Using a serrated knife, cut cake horizontally into 4 layers. The cake will be assembled in layers of decreasing size. Place the first (largest) layer on a cardboard cake round. Brush with simple syrup. Coat with a 1/4-inch-thick layer, about 1 cup, buttercream. Top with second layer. Brush with simple syrup. Spread apricot jam in an even layer over cake. Top with third layer. Brush with simple syrup. Coat with a 1/4-inch-thick layer, about 1/2 cup, buttercream. Top with remaining layer of cake. Brush the assembled cake with simple syrup. Lightly coat cake with a thin layer, about 1/2 cup, buttercream.
Pipe meringue onto cake with a medium-large star tip (.375-inch) to completely cover, pulling up as you pipe to form points. Using a small kitchen torch, lightly brown the meringue all over. Let cake stand at room temperature until ready to serve, up to 6 hours.
Perfect White Cake
6 Ratings (See All) | 1 Comments (See All)
Ingredients
Serves 12
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature, plus more for pans
4 1/2 cups cake flour (not self-rising) plus more for pans
1 1/2 cups whole milk
9 large egg whites, lightly beaten
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/4 cups sugar
1 pint raspberries
5 to 6 cups Italian Meringue Buttercream for Perfect White Cake
Directions
Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.
In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.
Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Sprinkle with a few raspberries. Top with a second layer. Repeat with a second layer. Top with third cake layer. Insert a few skewers into cake to keep cake from sliding. Spread remaining buttercream evenly over surface of cake. Decorate cake with raspberries. Remove skewers before serving.
Coconut Layer Cake
5 Ratings (See All) | 3 Comments (See All)
2 Recommend it 1 Say this is a favorite
1 Say this is for adventurous cooks 1 Say this is ideal for entertaining
From:
This recipe yields a six-layer cake. However, if you prefer the look of five layers, the extra cake layer makes a delicious snack.
Ingredients
Makes 3 six-inch layers
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 cups sifted cake flour, not self-rising, plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup superfine sugar
4 large egg yolks, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
Coconut Cream Filling
11 ounces (about 3 3/4 cups) sweetened angel-flake coconut
Seven Minute Frosting
Directions
Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.
1-2-3-4 Lemon Cake
13 Ratings (See All) | 2 Comments (See All)
From:
The name of this old-fashioned cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs.
Ingredients
Makes 1 eight-inch-round layer cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups sifted all-purpose flour, plus more for pans
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
4 large eggs, lightly beaten
1 1/4 cups buttermilk
1 1/2 teaspoons pure vanilla extract
Grated zest of 2 lemons
3 cups Lemon Curd
Sweetened Whipped Cream
12 ounces assorted fresh berries
Confectioners’ sugar, for dusting
Directions
Heat oven to 350 degrees.arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
In a large bowl, sift together flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Tra
I Need some dessert recipes that are easy to make, Taste really good, and don’t take to long to make. I need to make the dessert for a dessert auction on Saturday.
Try these two. The cupcakes are easy to make and the moouse (and the cupcakes too) taste delicious!!
CHOC-HONEYCOMB MOOUSE
Serves 4
1/2 cup thickened cream
250 g milk chocolate, chopped
1/4 cup sugar
2 teaspoons gelatine
1/2 cup water
2 x 35g chocolate coated honeycomb bars,chopped
1. Heat cream gently in a small pan
2. Add chocolate. Take off heat and stir until it melts
3. Pour into mixing bowl. Put aside to cool.
4. Mix sugar, gelatine and water in a small pan. Stir until sugar dissolves
5. Turn up heat and boil. Take off heat and pour into mixing bowl
6. Beat on medium speed 10 mins until thick and fluffy
7. gently mix chocolate through. spoon moouse into four dishes.
8. put in frige for 30 mins. Sprinkle honeycomb over and serve.
CHOCOLATE CUPCAKES
100 g butter
2/3 cup caster sugar
1 teaspoon vanilla essence
2 eggs, lightly beaten
1 cup self raising flour
1/3 cup cocoa
1/2 teaspoon bicarbonate of soda
1/2 cup milk
1. Preheat ovn to 180 degrees celius or 160 if fan forced.
2. Lay out about 30 patty cases.
3. Cream butter, sugar and vanilla until light and creamy. gradually add eggs and mix until combined.
4. sift flour, cocoa and bicarbonate of soda. add to creamed mixture with milk. stir until just combined.
5. spoon in patty cases. then cook for about 20 mintues or until skewer comes out clean. cool and then spread tops with chocolate butter cream
Chocolate buter cream
60g unsalted butter, softened
1 1/4 cups icing sugar, sifted
1 tablespoon cocoa, sifted
1 tablespoon milk
Combine all ingredients in a food processor and proces until smooth.
Delicious!!