Well?

Imago said:

Theif!

Okay , I have a good one, lemme google it and see if I can find it instead of typing the whole damn thing out.

I have 15,000 desert recipies !

jami0mckay said:

15,00 favorite ones?

YUP! Here it is.

I've made this a million times and its ALWAYS soooo good!

Easy Brownie Shortcake Dessert


Prep Time: 10 min
Total Time: 1 hr 55 min
Makes: 16 servings










1 pkg. (19.5 oz.) brownie mix

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided

1 cup thawed COOL WHIP Whipped Topping

1 Tbsp. powdered sugar

1 tsp. vanilla

3 cups cut-up mixed strawberries and peeled kiwi


PREHEAT oven to 350°F. Prepare brownie batter as directed on package; stir in 1/2 cup sour cream. Spoon into greased and floured 9-inch round cake pan.

BAKE 45 min.; cool 10 min. Remove from pan to wire rack; cool completely.

MIX remaining sour cream, whipped topping, sugar and vanilla. Cut brownie horizontally in half. Place bottom half on plate; spread with half of the sour cream mixture. Cover with top of brownie, remaining sour cream mixture and fruit. Store in refrigerator.

yes and I have a most overrated desert too

Let me see... anything that involves this

Imago said:

Oh Lordy Child have I got a list for you

my fav desert recipe?




battered desert spider with velvet mesquite beans

1. One IstenSzek
2. Honey

Cover IstenSzek in honey and serve.







[Edited 8/8/07 7:14am]

chicken cashew grape salad?

Decadent Chocolate Pecan Pie


1 refrigerated pie crust (from 15-ounce package)
1 cup semi-sweet chocolate chips
3 tablespoons milk
4 eggs
3 tablespoons butter, melted
2 teaspoons McCormick® Pure Vanilla Extract
1 cup dark corn syrup
1 cup sugar
1/2 teaspoon McCormick® Ground Cinnamon
1/4 teaspoon McCormick® Ground Allspice
1/4 teaspoon salt
1 1/2 cups pecan halves


1. Preheat oven to 425°F. Line 9-inch pie plate with pie crust. Partially bake crust 7 minutes. Remove and set aside. Immediately reduce oven temperature to 325°F.
2. Microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust; set aside. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of aluminum foil around edges of crust to prevent over-browning.

3. Bake 55 to 60 minutes or until filling is puffed but center is still soft enough to move when shaken gently. Tent pie with foil if crust browns too quickly. Cool on wire rack.


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Fresh Strawberry-Rhubarb Pie

2 cups sliced rhubarb

2 cups halved strawberries

1-1/4 cups sugar

1/4 cup MINUTE Tapioca

1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)

1 Tbsp. butter or margarine


PREHEAT oven to 425°F. Mix rhubarb, strawberries, sugar and tapioca in large bowl. Let stand 15 minutes.

PLACE 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.

BAKE 45 minutes or until juices form bubbles that burst slowly. Cool.



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Coconut Pie

Ingredients
Pastry shell
1 baked 9-inch/23-cm pastry shell 1
Filling
3/4 cup granulated sugar 175 mL
1/4 cup cornstarch 50 mL
2 cups milk 500 mL
3 egg yolks, lightly beaten 3
1/2 tsp vanilla extract 2 mL
1/4 tsp almond extract 1 mL
1 tsp butter 5 mL
1-3/4 cups flaked or shredded coconut 425 mL
Garnish
1 cup whipping cream 250 mL
2 tbsp icing sugar 25 mL

Directions
Filling

In saucepan, combine sugar and cornstarch. Stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and comes to boil. Remove from heat.

Add some of the hot mixture to egg yolks, mixing well, then stir back into saucepan. Return to low heat and cook, stirring, for 2 minutes longer.

Remove from heat; stir in vanilla and almond extracts and butter. Place a piece of parchment paper directly on surface of custard to prevent skin from forming; let cool to room temperature.

Fold 1-1/2 cups/350 mL coconut into cooled filling; pour into baked pastry shell. Refrigerate for 1 hour.

Garnish

Whip cream with icing sugar until stiff. Mound over pie. Sprinkle remaining coconut over. Refrigerate until serving.


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Frozen Cappuccino

Ingredients
1 envelope unflavored gelatin 1
1-1/2 cups cold strong coffee 375 mL
2/3 cup granulated sugar 150 mL
2 squares (each 1 oz/30 g) semi-sweet chocolate, cut in half 2
1 cup hot coffee 250 mL
1 cup whipping cream 250 mL
3 tbsp Tia Maria or other coffee liqueur 50 mL

Directions
In small saucepan, sprinkle gelatin over 1/2 cup/125 mL of the cold coffee; let stand for 5 minutes to soften. In food processor, combine sugar and chocolate; process until chocolate is finely chopped, about 1 minute.

Heat gelatin mixture over low heat, stirring until gelatin dissoves, about 2 minutes. With food processor running, pour dissolved gelatin, then hot coffee, through feed tube and process until chocolate dissolves, about 10 seconds.

Transfer mixture to 8-cup/2 L bowl and stir in remaining 1 cup/250 mL cold coffee and the cream. Pour mixture into 9-inch/2.5 L square baking pan. Cover with foil and freeze until frozen solid.

Remove pan from freezer and, with sharp knife, cut ice into 1-inch/2,5 cm cubes. Place half the cubes in food processor and process for 1 minute or until mixture is smooth, stopping several times to scrape down bowl. With machine running, add half the coffee liqueur through feed tube and process for 3 seconds longer. Transfer to chilled 8-cup/2 L bowl. Repeat for remaining ice and liqueur.

Place bowl, covered, in freezer for 1 to 2 hours or until almost firm. Scoop into chilled dessert dishes.

oh dear god, Dani and Mach


The coconut pie sounds like something to die for.


I need to dig up this flourless chocolate cake recipe I used once. So damned good.

Pavlova

INGREDIENTS
3 egg whites
1 pinch salt
1 cup white sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 1/4 cups heavy whipping cream
1/2 cup confectioners' sugar
1 pint fresh strawberries
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

~~~~~

Cranberry Apple Pie

Easy Piecrust (below)
2 cups fresh cranberries, rinsed and drained
3 large apples (about 1 3/4 pounds), peeled and thinly sliced
1/4 cup apple cider
2 tablespoons dark rum
1 cup sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground nutmeg
Pinch of ground cloves
2 tablespoons unsalted butter, cut into small pieces
Egg wash (1 large egg beaten with 2 tablespoons milk)
Pinch of sugar (optional)
Garnish: Spiced whipped cream or vanilla ice cream

1. Roll half of Easy Piecrust dough to 1/4-inch thickness on a lightly floured surface (about a 13-inch circle). Fold in half, and transfer to a 9-inch pie plate. Unfold and drape over pie plate, pressing bottom and sides into pan. Roll remaining dough about same thickness and size; place on a baking sheet. Chill both piecrusts in freezer 10 minutes.

2. Preheat oven to 375°. Combine cranberries and next 3 ingredients in a large bowl, and toss to coat. Add 1 cup sugar and next 5 ingredients, and toss to coat. Pour mixture into chilled piecrust in pie plate; dot with butter.

3. Cut chilled dough on baking sheet into 1/2-inch strips. Place 5 to 7 strips over filling in one direction; add remaining strips in perpendicular direction, folding back alternating strips in a crisscross fashion. Trim strips even with edges of crust; fold edges under, and crimp. Place pie on a foil-lined rimmed baking sheet; brush pastry with egg wash, and sprinkle with sugar, if desired. Bake at 375° for 1 hour to 1 hour 10 minutes or until filling is bubbling and crust is golden brown. (If top is browning too quickly, lightly shield with aluminum foil.) Let cool about 1 hour before slicing. Garnish, if desired.


Easy Piecrust

With minimal ingredients and fuss, you can make your own crust in less time than it takes to go buy one.

MAKES: 2 (9-inch) piecrusts or 1 double-crusted pie
PREP: 10 minutes

2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 cup cold unsalted butter, cut into
1/4-inch cubes

1. Combine flour and salt in a large mixing bowl, and cut in butter with a pastry blender (or pulse in a food processor) until dough resembles coarse meal. Add 3 tablespoons ice water, and stir, adding 2 to 4 more tablespoons water until dough forms a ball and leaves side of bowl.

2. Form into 2 flat, round discs (or balls), cover with plastic wrap, and chill until ready to use.


~~~~~