dessert recipes

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desserts

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  • desserts

  • dessertscompiled by: michelle england

  • fruitfruit pizzapineapple upside down cakechocolate covered strawberrieseasy dutch apple pieclassic blueberry crisp

    chocolatechocolate mousseblue ribbon fudgecaramel chocolate barshot fudge sundae cakepuppy chow

    milkshakes and smoothiesreal strawberry milkshakepeanut butter and bananachocolate mint milkshakemango/peach smoothieiced mocha fusion

    cookiessuper chocolate chip cookiesgingerbread cookiessnickerdoodlessugar cookieshershey kiss cookies

    cakes, pies, and breadsmonkey breaddeath by chocolateold fashioned pound cakedirt cakecheesecake pie (no baking)

    WHATS INSIDE?

  • fruit

  • (1/25)

    1. Press cookie dough out onto a large ungreased pizza pan. Prick cookie dough with a fork and bake for 10-12 minutes at 375F until golden brown. Allow to cool.

    2. Mix cream cheese, lemon juice and sugar well, then fold in cool whip. Spread mixture onto cookie dough.

    3. Arrange cut fruits in circles on top of cream cheese mixture. Brush with melted apple jelly and serve.

    FRUIT PIZZA

    1 pkg refrigerator cookie dough 12 oz softened cream cheese 1 T lemon juice 13 c sugar 1 c cool whip 14 c apple jelly, melted Fresh fruits cut up (bananas,

    kiwi, strawberries, mandarine oranges, blueberries, etc)

  • (2/25)

    1. Melt the butter and brown sugar in a frying pan until it boils or bubbles.

    2. Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them.

    3. Prepare the yellow cake mix according to the box. Pour the batter over the pineapple and cherries.

    4. Bake at 350F degrees. When the cake is done, loosen the edges with a knife. Remove from heat and allow to cool before turning it upside down on a serving dish.

    PINEAPPLE UPSIDE DOWN CAKE

    1 box yellow cake mix 23 c butter 34 c brown sugar 1 can pineapple slices Maraschino cherries

  • (3/25)

    1. In a one quart microwave proof bowl, place the chocolate, then adding the butter on top in center. Microwave on medium for 2 minutes, then stir. Continue microwaving on medium for 30 seconds to one minute more, until chocolate and butter are all melted, stirring frequently.

    2. Line a cookie sheet with wax paper. Using the hulls as handles, partially dip the strawberries into chocolate, twirling to cover berries. Then place berries, hull side down, on the wax paper lined cookie sheet. Refrigerate for approximately 30 minutes before serving.

    CHOCOLATE COVERED STRAWBERRIES

    6 oz semi-sweet chocolate pieces 2 tbsp unsalted butter 1 pt fresh strawberries, hulls

    intact, washed and dried

  • (4/25)

    1. Preheat oven to 350F. 2. Pour apple pie filling into the pie shell; add apples as

    well. Pour 12 of cake mix on top of the apples and bake for 45-50 minutes until cake mix is browned and crisp.

    3. Drizzle caramel topping on top once pie has cooled.

    EASY DUTCH APPLE PIE

    1 deep dish pie crust (9 inch) 1 can apple pie filling 3 apples, peeled cored and

    sliced 12 inch 12 box yellow cake mix caramel topping (optional)

  • DUTCH APPLE PIERecipe from: Karen EnglandPerfect for:Thanksgiving

  • (6/25)

    1. Arrange blueberries in deep greased baking dish. Sprinkle with lemon juice and granulated sugar.

    2. In separate bowl, combine flour, brown sugar, cinnamon and oats. Cut in butter until mixture is evenly blended and crumbly.

    3. Spread mixture on berries and bake at 375F for 40-45 minutes. Serve warm.

    CLASSIC BLUEBERRY CRISP

    4 c blueberries, washed 1 tbsp lemon juice 13 c granulated sugar 13 c flour 13 c packed brown sugar 12 tsp ground cinnamon 34 c quick cooking rolled oats 4 tbsp soft butter

  • chocolate

  • (6/25)

    1. Place chocolate and milk in a heatproof bowl, set over a saucepan of boiling water and stir constantly until melted and smooth (mixture will be quite thick).

    2. Remove and cool slightly. Place yolks and sugar in a large bowl and beat with an electric mixer for five minutes, until thick and creamy.

    3. Beat cream with an electric mixer in a bowl then gently fold through chocolate mixture with a spatula until just combined.

    4. Spoon into 12 cup capacity dishes and chill for four hours, until set. Serve with fresh berries.

    CHOCOLATE MOUSSE

    1 12 c dark chocolate, chopped 2 tbsp milk 6 egg yolks 14 c confectioners sugar 2 c thickened cream Fresh berries to serve

  • (7/25)

    1. Mix sugar and evaporated milk together in heavy pan. Mixture will be very thick.

    2. Cook on low heat and watch closely until it begins to boil. Let come to full rolling boil. Then boil exactly for five minutes. Remove from heat.

    3. Add chocolate, beating until melted and smooth. Mix in butter and vanilla by hand. Lastly mix in chopped nuts. Pour into buttered firm. Firms rapidly.

    BLUE RIBBON FUDGE

    2 12 c sugar 1 can evaporated milk (5 oz) 6 oz semi-sweet chocolate bits 1 tsp vanilla 2 tbsp butter 1 c chopped walnuts

  • (8/25)

    1. Combine caramels and 12 cup milk in top of double boiler. Cover and cook over boiling water, stirring occasionally until caramels are melted.

    2. Combine cake mix, butter and remaining evaporated milk in mixing bowl. Beat with electric mixer at medium speed for two minutes, scraping bowl occasionally. Spread half the batter in greased 13 x 9 inch pan. Bake at 350F for six to eight minutes; cool.

    3. Spread warm caramel mixture over cooked cake; sprinkle with chocolate chips. Stir nuts into remaining batter then drop by teaspoonfuls onto chocolate chips, spreading evenly as possible with spoon. Bake at 350F for about 20 minutes more. Cut while warm.

    CARAMEL CHOCOLATE BARS

    14 oz bag caramels 23 c evaporated milk, divided 1 pkg chocolate cake mix 34 c melted butter 6 oz chocolate chips 12 c chopped nuts

  • (9/25)

    1. In ungreased 9 pan, stir together flour, sugar, two tablespoons cocoa, baking powder and salt. Mix in milk, oil, and vanilla until smooth. Stir in nuts and spread evenly into the pan.

    2. Sprinkle with brown sugar and 14 c cocoa. Pour hot water over batter.

    3. Bake 40 minutes at 350F. Let stand 15 minutes. To serve, place piece of cake in bowl. Top with ice cream, then spoon sauce over ice cream.

    HOT FUDGE SUNDAE CAKE

    1 c flour 34 c sugar 2 tbsp cocoa 2 tsp baking powder 14 tsp salt 12 c milk 2 tbsp oil 1 tsp vanilla 1 c chopped nuts 1 c brown sugar 14 c cocoa 1 34 c hot tap water

  • (10/25)

    1. Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.

    2. Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.

    3. Spread mixture evenly on wax paper and allow to cool.

    PUPPY CHOW

    9 c Chex 1 c chocolate chips 12 c peanut butter 14 c butter 14 tsp vanilla 1 12 c powdered sugar

  • milkshakes and smoothies

  • (11/25)

    1. Combine all of the ingredients in a covered blender and blend until the ice melts.

    REAL STRAWBERRY MILKSHAKE

    4 or 5 fresh strawberries, hulled 13 c instant nonfat milk powder 12 tsp vanilla dash of salt 1 c ice cubes and water

  • (12/25)

    1. Place all ingredients in the blender. 2. Start on crush to make sure the banana pieces and the

    peanut butter blend together. 3. Put the blender on smoothie until the milkshake is

    nice and smooth.

    PEANUT BUTTER / BANANA MILKSHAKE

    1 whole sliced banana 2 tbsp peanut butter 4 scoops ice cream 1 c milk

  • (13/25)

    1. In a blender, combine ice cream, milk, chocolate syrup and peppermint extract.

    2. Blend until smooth. Pour into glasses and serve.

    CHOCOLATE MINT MILKSHAKE

    4 scoops vanilla ice cream 14 cup milk 14 cup chocolate syrup 1 drp peppermint extract

  • (14/25)

    1. Place the peach, mango, soy milk, and orange juice into a blender.

    2. Cover, and puree until smooth. 3. Pour into glasses to serve.

    MANGO / PEACH SMOOTHIE

    1 peach, sliced 1 mango, peeled and diced 12 cup vanilla soy milk 12 cup orange juice, or as needed

  • (15/25)

    1. In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice.

    2. Blend until smooth. 3. Pour into glasses and serve.

    ICED MOCHA FUSION

    34 c milk 1 tsp vanilla extract 3 tbsp granulated sugar 3 tbsp mocha instant coffee mix 1 c crushed ice

  • cookies

  • (16/25)

    1. Blend oats in food processor to a fine powder.2. In a large bowl, cream butter and both sugars until

    fluffy. Beat in eggs and vanilla. In another bowl, combine oatmeal powder, flour, salt and leaveners.

    3. Add oat mixture to butter mixture; beat until blended. With wooden spoon, stir in chocolate pieces. Drop level scoop onto ungreased cookie sheets, 2 inches apart. Bake at 350F for 12-15 minutes until golden.

    SUPER CHOCOLATE CHIP COOKIES

    2 12 c old-fashioned oats, uncooked 1 c butter, softened 1 c packed brown sugar 1 c sugar 2 large eggs 1 tsp vanilla extract 2 c all-purpose flour 12 tsp salt 1 tsp baking powder 1 tsp baking soda 6 oz white chocolate chips 6 oz semi-sweet chips

  • (17/25)

    1. Beat sugar, shortening, molasses and water in a large bowl on low speed until blended. Beat on medium speed one minute. Stir in remaining ingredients. Cover and refrigerate until chilled.

    2. Heat the oven to 375F. Sprinkle counter top with flour; turn dough onto surface. Roll dough with a rolling pin until 14 inch thick. Cut with gingerbread man cutter.

    3. Lift cookies carefully with a large spatula onto an un-greased cookie sheet. Bake until set 8 to 10 minutes. Let cookies cool, then carefully remove from cookie sheet with a spatula.

    4. Cool and decorate with frosting if you like.

    GINGERBREAD COOKIES

    12 c sugar 12 c shortening 12 c dark molasses 14 c water 34 tsp salt 34 tsp ground ginger 12 tsp baking soda 14 tsp ground allspice 2 12 c all purpose flour

  • (18/25)

    1. Preheat oven to 400F.2. Beat eggs with fork, stir in oil, vanilla and lemon rind

    (if using). Blend in 34 cup sugar until mixture thickens.3. Blend flour, baking powder, and salt; add to mixture.4. Roll into one inch balls. Mix 12 cup sugar and

    cinnamon. Roll balls in sugar mixture.5. Place on baking sheet, criss cross with fork. Place two

    inches apart on ungreased baking sheet. Bake 8-10 minutes. Remove immediately from baking sheet.

    SNICKERDOODLES

    2 eggs 23 c oil 2 tsp vanilla 34 c sugar 2 c flour, sifted 2 tsp baking powder 12 tsp salt 1 tsp cinnamon 2 tsp grated lemon rind 12 c sugar

  • (19/25)

    1. Preheat oven to 375F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

    2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

    3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

    SUGAR COOKIES

    2 34 c all-purpose flour 1 tsp baking soda 12 tsp baking powder 1 c butter, softened 1 12 c white sugar 1 egg 1 tsp vanilla extract

  • (20/25)

    1. Mix together peanut butter and milk. Add Bisquick and vanilla. Mix all together. Shape into small balls.

    2. Bake for 6 to 8 minutes at 375F. 3. Put Hershey Kiss into cookie as soon as you take

    cookies out of the oven.

    HERSHEY KISS COOKIES

    34 c peanut butter 1 can Eagle Brand condensed milk 2 c Bisquick 1 tsp vanilla

  • cakes, pies, and breads

  • (21/25)

    1. Cut each roll in quarters. Mix sugar and cinnamon.2. Toss cut rolls into sugar and cinnamon mixture. Layer

    in fully greased bundt pan.3. Melt butter and add brown sugar. Pour over entire cut

    and layered pieces. Bake for 35 to 45 minutes at 350F. Turn over onto dish, and serve warm.

    MONKEY BREAD

    5 packages refrigerator rolls 1 c sugar 3 tbsp cinnamon 1 stick butter 12 c brown sugar

  • (22/25)

    1. Preheat oven according to brownie package directions. Bake brownies according to package directions; let cool. Prick holes in the top of the brownies with a fork and pour the coffee liqueur over brownies; set aside.

    2. Prepare chocolate mousse according to package directions. Break candy bars into small pieces in food processor or by gently tapping the wrapped bars with a hammer. Break up 12 the brownies into small pieces and place in the bottom of a large glass bowl. Cover with 12 the mousse, then 12 the candy, and then 12 the whipped topping. Repeat layers with what remains.

    DEATH BY CHOCOLATE

    1 box fudge brownie mix 12 c Coffee Liqueur 3 packages instant chocolate

    mousse 8 chocolate covered toffee bars

    (like Skor or Heath) 1 (12 oz.) container frozen

    whipped topping, thawed

  • (23/25)

    1. Cream butter and sugar. Add flour and eggs slowly. Then add extract and salt.

    2. Bake 1 hour at 325F. 3. Bake at 350F for the last 15 minutes.

    OLD FASHIONED POUND CAKE

    1 lb butter 2 c sugar 4 c flour 12 eggs 2 tsp vanilla 2 tsp lemon extract 12 tsp salt 12 tsp nutmeg 1 c sour cream

  • (24/25)

    1. Cream the butter, cream cheese and powdered sugar together. Mix pudding together with the milk, add the Cool Whip to pudding mixture. Then blend in with the cream cheese mixture.

    2. Crumble the Oreos in a blender, leaving the cream in the Oreos.

    3. Line the inside of a clay flower pot with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummie worms and a plastic flower.

    DIRT CAKE

    2 pkg Oreo cookies 12 stick butter 1 (8 oz.) cream cheese 1 c powdered sugar 3 12 c milk 2 vanilla instant pudding boxes 1 (12 oz.) Cool Whip

  • (25/25)

    1. With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill at least 3 hours.

    2. After chilled, top with pie filling. Add whipped cream or other garnish as desired.

    CHEESECAKE PIE (NO BAKING)

    1 ready crust graham cracker pie crust

    1 (8-oz.) package cream cheese 1 can Eagle brand sweetened

    condensed milk 13 c lemon juice from concentrate 1 tsp vanilla extract 1 (21-oz.) can cherry pie filling

  • Editors Note

    This book was completed for GDES291:

    Design Technology 3. It serves as a repre-

    sentation of the skills I have both acquired

    and fine-tuned over the course of the Fall

    2008 semester and I am pleased with the

    final outcome (pending of course I am

    successful in its binding). The InDesign

    document itself, which will be burned

    to a CD for safekeeping, is a showcase

    of my learning. Hardwork has gone into

    understanding each of the tedious, but

    important, aspects of publication design

    and hopefully my final delieverables present

    my understanding of master pages, auto

    pagination, text threading, using images,

    process colors, character and paragraph

    styles, the baseline grid, proper tabs,

    fraction formatting, and prepping a job for

    printing. Ive enjoyed this project and am

    excited to experience the tangible object.

    "Creativity is allowing yourself to make mistakes.

    Design is knowing which ones to keep."

    Scott Adams

  • appendix

  • FRUIT PIZZARecipe from: Shanan EnglandPerfect for:Summer cookouts

  • CHOCOLATE MOUSSERecipe from: Rachael RayPerfect for:A romantic evening

  • STRAWBERRY MILKSHAKERecipe from: Good HousekeepingPerfect for:Summertime

  • CHOCOLATE CHIP COOKIESRecipe from: Mrs. WisePerfect for:Late night snack

  • SNICKERDOODLESRecipe from: June EnglandPerfect for:Anytime

  • POUND CAKERecipe from: Betty CrockerPerfect for:Christmas

  • enjoy!