Recipezaar: Dinner Party,Desserts recipes

Individual White Chocolate Amaretti Rice Puddings

Sat, 26 Dec 2009 02:10:24 -0500

Sound unusual and something I would like to attempt !! -- posted by katew

Chocolate Ganache Tart With Cherry-Vodka Sauce

Sun, 27 Dec 2009 12:28:56 -0500

This tart (from Chow) is as chic as it is simple. The filling requires no baking, so after a few hours in the refrigerator, just slice and serve. While you wait, make the cherry-vodka sauce; its sweet cherry flavor is a perfect complement to the tarts bittersweet, truffle-like interior. Game plan: The tart can be made up to 2 days ahead. Store covered in the refrigerator. The cherry-vodka sauce can be made up to 4 days ahead. Refrigerate in an airtight container until ready to use. -- posted by Cucina Casalingo

Key Lime Cheesecake

Mon, 28 Dec 2009 16:56:22 -0500

This is a limey and sweet cheesecake that is sure to hit the spot! One of my husband's favorites. -- posted by Evadaovaachieva

Pecan Walnut Honey Pie With Wheat Crust

Tue, 29 Dec 2009 01:05:48 -0500

Between handing out goodies to neighbors and hungry family members, I ran out of pie. Although I was out of some standard ingredients, I put this together and it turned out pretty good. My husband even prefers it over the *first* pecan pie and I will probably use this recipe now for nut pies; doing without HFCS is probably a good thing. ;) Warning: it is pretty sweet. I used Laurie's "No Roll Pie Crust", recipe #51537, subbing 1/2 cup whole wheat flour for white. Preparation time includes preparing crust. -- posted by SwedishExpat

Vince's Pumpkin Cheesecake

Tue, 29 Dec 2009 02:06:50 -0500

Yum! We ate Vince's cheesecake that he brought to work on Thanksgiving Day. We had to have the recipe and I am putting it here for safe keeping. -- posted by Miss Rat...

Gingerbread Chocolate Chip Cookies

Tue, 29 Dec 2009 13:36:46 -0500

Soft, chewy and not too pungent, with the addition of sweet chocolate chips. I imagine it would be great with dark chocolate chips. -- posted by Geca

So Easy and Tasty Apple Streusel

Tue, 29 Dec 2009 13:52:01 -0500

"Crisp fall apples, tossed in cinnamon and baked with delicious streusel. Almost as good as pie, with half the calories and it's in the oven in 10 minutes! Plus, it can be served warm with ice cream, and the smaller size means it won't be there to tempt you later. Enough for a small mini casserole dish that will serve 3-4 people. Double the recipe for an 8x8 pan, quadruple it for a 9x13 pan". Unless you double the batch and use a bigger pan, in which case, it's a great breakfast topping for oatmeal! Enjoy! Adapted from Penzey's spices and the intro is what they said about the recipe. A little history: In baking and pastry making, the term streusel (a German word meaning "something scattered or sprinkled", from the verb streuen, akin to the English verb 'strew') refers to a crumb topping of butter, flour, and white sugar (traditional German) that is baked on top of muffins, breads, and cakes (e.g. Streuselkuchen). Some modern recipes add various spices and occasionally chopped nutmeats. Although the topping is of German origin, it is sometimes referred to as Danish or Swedish. -- posted by Sharon123

Gfcf Pumpkin Pie

Tue, 29 Dec 2009 14:18:25 -0500

As good or better than regular. Serve this for dessert at holidays to accommodate the dietary needs of a member of our household. This is absolutely delicious! -- posted by DancingPanda

Gateau Basque (French Custard or Jam Tart)

Wed, 30 Dec 2009 07:51:55 -0500

Another great recipe from Dorie Greenspan. It is a traditional dessert from the Pays Basque region of France with a double cookie-like crust and a custard or jam filling (use Recipe #405945). It's not overly sweet and can be enjoyed any time of day. It's very sturdy and therefore good for transporting. You can use different fillings like blueberry jam, sweet cranberry relish, or even lemon curd. This simple dessert is best plain or with a little whipped cream or ice cream. Doug requires at least 30 minutes to chill. Storing: Wrapped well, the jam-filled cake will keep for a day or so at room temperature. You can also keep the cream-filled cake overnight, but it will need to be refrigerated. However, because refrigeration can dry cakes. It's best to serve the cream-filled cake the day it is made. -- posted by blucoat

Vanilla Pastry Cream / Creme Anglaise (Dorie Greenspan)

Wed, 30 Dec 2009 08:17:04 -0500

This recipe for Crème Anglaise is from "Desserts by Pierre Herme" by Pierre Herme, Dorie Greenspan uses a whole vanilla bean for maximum vanilla flavour. You can use it in fruit tarts (top a baked pie crust with the cream and then glazed fruit) or in Recipe #405944 . -- posted by blucoat

Strawberry Zinfandel Trifle

Thu, 31 Dec 2009 02:46:25 -0500

An easy trifle is a classy dessert for a spring party. -- posted by P ROD

Plain Spongecake

Thu, 31 Dec 2009 02:49:42 -0500

Light and easy, good for those cake cravings, as cake bases in trifles, or just a simple cake to serve for guests. In my picture - I had accidentally burnt the top, so I had cut it off and just coated the remainder in cream :) .... also, if you want your cake to be a bit sweeter - a teaspoon of vanilla essence when you're adding the sugar to the egg. -- posted by ByNDii

Boston Cream Pie

Fri, 01 Jan 2010 20:58:27 -0500

An ancient Good Housekeeping recipe that I religiously make every New Years day. If you've never made a scratch cake, you don't know what you're missing. Using cake flour is a must. See Lennie's recipe #87689. Be sure to properly measure your flour by lightly spooning into a measure cup until overflowing then using the backside of a knife to level off. Too little flour will produce a callapsed cake and too much will have wet spots with dense layers. Cake layers freezeable. Prep time also includes assembly time. -- posted by gailanng

Bittersweet Chocolate Orange Poppy-Seed Layer Cake

Sat, 02 Jan 2010 17:43:47 -0500

From the Rose Room at the Sheraton Tacoma Hotel. Published in Gourmet magazine, November 1992. -- posted by swissms

Peanut Butter and Chocolate Pie - Lightened Up!

Sat, 02 Jan 2010 22:53:45 -0500

My Aunt Judy brought this to New Year's dinner last night and everyone really enjoyed it. This is her lower fat version of a Kraft Recipe. It's very rich so don't take too big of a piece! The cooking time is actually mostly freezing time. For added crunch, prepare as directed using Crunchy Peanut Butter. Enjoy! -- posted by Nif

Brownies

Sun, 03 Jan 2010 17:15:35 -0500

delisious easy to make brownies -- posted by REDSKY

Creamy Coconut and Rum Baked Pineapple

Sun, 03 Jan 2010 17:55:14 -0500

I came up with this as a solution to leftover coconut milk and a fresh pineapple. And even on Weight Watchers, it was worth saving points for this dessert. The whole recipe has a total of 8 points. The rum for this dessert should be golden- a light rum will not produce the same depth of flavour. Number of servings will depend on the size of pineapple used- increase the sauce if using a large pineapple. -- posted by Shuzbud

Chocolate Wattleseed Mousse With Wattleseed Cream

Mon, 04 Jan 2010 02:36:57 -0500

wattleseed and chocolate flavoured mousse. Wattleseed is a native Australian seed from the acacia tree. It has a coffee-like aroma and blends well with chocolate. This really is an easy recipe. This recipe does contain raw eggs. Prep time does not include refrigeration time -- posted by **Jubes**

Mango and Blueberry Galette

Mon, 04 Jan 2010 17:18:03 -0500

A freeform pie with lightly spiced mango and blueberry. -- posted by periwinklejenn

Chocolate Angel Cakes

Mon, 04 Jan 2010 17:43:33 -0500

Cute chocolate muffins topped with creamy icing n decorated with glace cherries.Mmmmmmmmmmmmmmmmm!!!!!!!!You need to try them!!!This recipe contains the right ingredients 4 perfect angel cakes. -- posted by Chef sara o

Fabulous Fruit Salad

Tue, 05 Jan 2010 08:16:43 -0500

I am told . . . . . DO NOT use fruit cocktail or my sister-in-laws husbands mother will come back and haunt you. PREP/COOK TIME does NOT include refrigerated time for the custard. -- posted by DriverMama

Rum-Scented Eggnog Cake

Tue, 05 Jan 2010 10:51:05 -0500

holiday classic in lightened-up form Top with sugared cranberries and mint... Cooking time includes cooling time. -- posted by GoldsmithLissa

Jello Cake

Tue, 05 Jan 2010 12:32:18 -0500

This recipe is a family favorate, most people that have not tried it do not think that the combination goes together. Untill they have tried it. This is one of the most requested recipes that people ask me for. This dessert is great in the summer for something light, or all year round. -- posted by Lab Chef

Cardamom Spice Yogurt Pie With Fig Preserves

Tue, 05 Jan 2010 16:26:16 -0500

I love all of the ingredients in this recipe on their own--and even more when they all come together to make this healthy, delicious, simple dessert. -- posted by jo_mama

Apple Tarte Tatin

Fri, 08 Jan 2010 11:23:13 -0500

This classic French harvest dessert features caramelized apples topped with flaky pastry crust, baked and then inverted for a beautiful presentation. -- posted by Ceezie

Little Log Cabin Bundt Cake

Fri, 08 Jan 2010 14:47:10 -0500

A very easy and delicious cake. Reminds me of the cake my Grandma use to make! -- posted by Tuscan Rose

Chocolate Mousse

Fri, 08 Jan 2010 14:48:51 -0500

Amazing Chocolate Mousse that my Mom used to make on Holidays...light texture, but very rich. -- posted by 42andrising

Almond and Lemon Polenta Cake

Sat, 09 Jan 2010 08:15:38 -0500

The polenta gives this cake a lovely moist texture. -- posted by English_Rose

Cantaloupe and Blueberries With Fresh Strawberry Sauce

Sat, 09 Jan 2010 15:47:08 -0500

Source: Anne Lindsay's New Light Cooking This dessert is best made when fresh local berries are available. It looks especially pretty if you garnish each serving with a strawberry fan. To make the fans simply slice strawberry from tip almost but not completely through, then fan out slices. -- posted by Dreamer in Ontario

Apple Tart Tatin

Mon, 11 Jan 2010 11:51:11 -0500

From the delectable crust to the luscious caramel/apple filling, this beautiful tart from Chef Anne Burrell is a taste delight! You will need a 10" nonstick, ovenproof pan. A couple of suggestions I got from FN: you may want to cut up a couple of extra apples to pack into the caramel since the apples cook down so much; OR, after baking and before unmolding, drain off excess liquid and use it to sweeten the mascarpone instead of sugar. Recipe does not reflect inactive prep time. I hope you enjoy this as much as we do! -- posted by ninja

Savoy Chocolate - Cioccolata Di Savoia

Mon, 11 Jan 2010 11:58:59 -0500

Very simple Italian dessert but very very delicious & authentic. This is great for a romantic evening dessert or for at a dinner party, the beauty being that this is creamy & luxurious with very little effort or ingredients. -- posted by JinxTheCat

January's Comfort Cake

Mon, 11 Jan 2010 18:47:12 -0500

From Women of the Harvest Magazine, March 2005 Kind of like brownies but not overly sweet. -- posted by Krista Roes

Limoncello Raspberry Torte

Mon, 11 Jan 2010 18:53:11 -0500

A simple 5 ingredient recipe from Claire Robinson on the FoodNetwork. Simple and delicious take on a familiar appetizer that can be served as dessert. Perfect for a brunch or dinner party. -- posted by Susan 0485

Ultra Moist Easy Chocolate Bundt Cake

Mon, 11 Jan 2010 19:06:05 -0500

This cake is so easy, I throw it together when I make my bread machine challah as this recipe calls for whites, and the challah calls for yolks. The results are a delicious moist cake, that you can't help sneaking another piece. You can make it more chocolatey if you wish by folding in 1 C. of chocolate chips before baking. If this is made with Duncan Hines cake mix, it will be pareve (dairy (lactose) and meat free) If using the chocolate chips and want it pareve, be sure to use dairy free ones, I like the 365 whole foods brand. -- posted by Lee Hock

Julia Child's Mousseline Au Chocolat (Chocolate Mousse)

Tue, 12 Jan 2010 14:58:48 -0500

From Julia Child's Mastering the Art of French Cooking, probably the most exquisite dessert I have ever made. -- posted by Jubal Harshaw

Smores Fondue (The Melting Pot)

Tue, 12 Jan 2010 16:52:52 -0500

I came across this recipe and I just had to post it. Taste just like the Melting Pot's. -- posted by oharaj5

Potato Chip Cookies

Tue, 12 Jan 2010 17:22:35 -0500

A fantastic light cookie for any occasion. I make mine mostly around Christmas and send them to my neighbors and family in cute tins and plates. These cookies are very delicate and very delicious! Topped with powdered sugar, they are lightly sweet, and look very festive for the holidays. -- posted by Sheenaeh

Chococonut Pandan Chiffon Cake

Tue, 12 Jan 2010 17:23:08 -0500

This is the easiest pandan cake I've ever made, and best tasting too! I made my husband rank his favourite cakes that I've ever made and I've never been able to outdo the Choco Banana cake until this one!.We're both watching our weight, so I've reduced alot of sugar in the recipe, so it's not too sweet at all. Enjoy! -- posted by Clabibi

Impossible Turkish Delight Pie

Tue, 12 Jan 2010 18:05:17 -0500

Recipe comes from New Idea. I plan to make it this week - just need the rose water. You will need 4 large eggs for this recipe. -- posted by The old scone burner

Cinnamon Apple Crumble

Wed, 13 Jan 2010 18:07:16 -0500

Save room for dessert, this Cinnamon Apple Crumble combines the best flavors of fall. -- posted by Chef #983617

A Cup of Hot Mocha (Michael Smith)

Wed, 13 Jan 2010 22:35:37 -0500

Michael Smith says: "I'm addicted to chocolate and always look for a way to work it into a treat, especially with coffee. Together they make mocha. This coffee flavoured chocolate cake batter baked in coffee cups looks like a cup of coffee until you cut into it!". Enjoy! -- posted by Nif

Wonderful Lemon Fruit Salad

Sat, 16 Jan 2010 13:09:36 -0500

Everybody loves this fruit salad! I am not even a huge lemon fan and it's my favorite! -- posted by Rollin in the Dough!

Perfect Pie Crust

Sat, 16 Jan 2010 17:03:22 -0500

This is the recipe that I have used for more than 45 years. I always get compliments on how tasty and flaky it is. -- posted by Sweetiebarbara

Ricotta Ice Cream

Sun, 17 Jan 2010 05:08:57 -0500

From Australian Women's Weekly -- posted by katew

Perfect Ny Cheesecake

Mon, 18 Jan 2010 01:59:56 -0500

This is the first cheesecake recipe I have made with NO CRACKS! It was delicous, light but rich. I served with strawberry sauce and fresh raspberries. careful not to overmix, that can cause cracks. -- posted by newmama

Chocolate Mousse Pie [junk Food but Worth It]

Mon, 18 Jan 2010 16:27:07 -0500

a chocolate mousse taste - a hit whenever i have brought it to potlucks -- posted by carrie sheridan

A Trifle Decadent

Mon, 18 Jan 2010 20:08:23 -0500

This delightful, low-cal trifle comes from Canadian Homemakers Magazine /2004. Thickened yogurt and angel food cake replace whipped cream and pound cake to make a luscious light trifle. Berries can be frozen or fresh. Garnish with fresh berries and some mint leaf for a pretty presentation. The custard part can be made ahead of time and yogurt must be drained of it's liquid ahead of time -- posted by Inverchef

Pig Pickin' Cake

Tue, 19 Jan 2010 16:31:18 -0500

I got this recipe from a local gas company cookbook. I'm not sure of the reasoning behind the name, but my kids love it. Its a light and refreshing cake, perfect following a heavy meal. -- posted by mommyoffour

Poached Pears in Saffron Citrus Syrup

Tue, 19 Jan 2010 16:37:27 -0500

Simple, yet sophisticated dessert. -- posted by Katanashrp

Rab Torte (Rapska Torta)

Tue, 19 Jan 2010 17:31:56 -0500

It is believed that Rab Torte was served for the first time in 1177. when Pope Alexander III, escorted by his ten galleys, was overtaken by a storm as he was crossing the Adriatic, and took cover under the cliffs and in the harbors of Croatian island Rab (and town), and thus by a quirk of fate arrived in Rab just after the renovation of the Cathedral of the Assumption, which he consecrated on the occasion. In order to enhance this unexpected ceremony and to express their respect, nuns of the Benedict order served him cake on the host Rab cake. The original recipe for the first Rab cake is kept in the archives of the Benedictine abbey of St. Andrew on the southern coast of island Rab. I am posting the recipe of madam Dunja from Vilma Patisserie from town Rab. -- posted by nitko

Brownie-Raspberry Torte

Tue, 19 Jan 2010 18:09:29 -0500

I've been hanging onto this recipe for several years, and keep promising myself that I'm going to make it one day. -- posted by *Kathy*

Cranberry Ginger Upside-Down Cake W/Spiced Orange Caramel Sauce

Tue, 19 Jan 2010 18:37:34 -0500

Sounds so good. Uploaded recipe so I won't lose it. -- posted by *Kathy*

Chocolate Mocha Truffle Cakes

Tue, 19 Jan 2010 18:47:52 -0500

. -- posted by *Kathy*

Chocolate Raspberry Truffle Tart

Tue, 19 Jan 2010 18:58:51 -0500

Looks pretty easy to make, and sounds nice and chocolaty. Saving recipe here so I don't lose it. -- posted by *Kathy*

Chocolate-Dipped Fruit Wreath

Tue, 19 Jan 2010 19:25:02 -0500

Haven't made yet -- but sounds like a very pretty and special holiday buffet recipe. Can be prepared ahead of time and refrigerated (about 6 hours, but not much more than that). -- posted by *Kathy*

Be Mine Brownies

Wed, 20 Jan 2010 17:50:43 -0500

This is another great recipe from Family Circle. Its great for valentines day but can really be made any time and just dust with any stencil you want. -- posted by Ceezie

Applesauce Cake With Caramel Sauce

Thu, 21 Jan 2010 00:33:06 -0500

This is so tasty - it is made in the slow cooker so start this when dinner is getting started and it should be ready shortly after ... I got this recipe from Family Circle. -- posted by Ceezie

Apricot Spice Upside Down Cake

Thu, 21 Jan 2010 01:33:36 -0500

This recipe sounded really good - if you make it let me know how it is. It called for a Swirl cake pans and they available from Ekco, www.ekco.com. but it also looks like a round cake pan works as well. I bet you could use a 9x13 inch pan. Recipe Source; Family Circle -- posted by Ceezie

Raspberry Dream Delight

Thu, 21 Jan 2010 13:25:46 -0500

A beautiful fresh frozen dessert, perfect on its own or used as a garnish on another dessert. Very simple and effective, and tastes wonderful!! It is a lovely light dessert, perfect for after a rich or spicy meal. I found this recipe on a pack of McCain's frozen raspberries, and it is a firm family favourite. -- posted by Tricia Mendes

Cinnamon Butternut Log

Thu, 21 Jan 2010 14:11:23 -0500

This is an alternative to the very popular Chocolate ripple Cake but this uses Butternut Snap Bikkies instead. I did this for Xmas and it went over well with everyone. From Taste.com.au & Arnott's. -- posted by **Mandy**

Chocolate Custard Cake With Butterscotch Orange Frosting

Thu, 21 Jan 2010 17:20:08 -0500

I really love sweets but I need to eat healthy so I constructed a yummy sub for very rich chocolate cake. -- posted by Fat Free Queen

Citrus-Spiced Tapioca

Thu, 21 Jan 2010 23:00:50 -0500

On my quest for a simple tapioca dessert that didn't involve milk, eggs, or sugar, I finally decided to concoct this.It can be drunk bubble-tea style or you can lower de amount of water to make it thicker, more pudding or jelly-ish. -- posted by Génial Génie

Sugar Cookie Fruit Pizza

Sun, 24 Jan 2010 21:49:05 -0500

This is one of my favorite desserts! I love to make this for BBQ's or showers. I doesn't last long so I always make two and keep one at home so my DH doesn't pout :) Enjoy! -- posted by Rollin in the Dough!

Vanilla Vodka Almond Jigglers

Mon, 25 Jan 2010 10:52:45 -0500

This recipe for vegetarian-friendly, alcoholic almond gelatin jigglers (think Jello Jigglers meets Jello shots) combines vanilla vodka, uses seaweed-derived gelatin called agar-agar (as opposed to nondescript gelatin, which is likely to be animal-derived), and reduces paper/plastic waste (no cups). The ratio of water to alcohol is 1:1, so these jigglers are quite alcoholic! For better taste/less alcohol, you might consider reducing the amount of alcohol to 1 1/2 cups and increasing either the amount of water or milk to 2 1/2 cups (I would increase the milk, for more body and color). Of course, it's all a matter of personal taste and preference. The agar-agar powder can be found at your local South East Asian market. -- posted by Thuha

Rosemary & Orange Sorbet

Mon, 25 Jan 2010 11:47:37 -0500

From San Francisco Chronicle & SFGate.com. "The sharp resinous flavor of fresh rosemary adds a subtle background for the sweet orange sorbet. Add a dish of chocolate truffles to serve along with the sorbet & you have a fancy, but simple, winter dessert." You can also add some smaller sprigs of rosemary for garnish. -- posted by Trnquilit

Death by Chocolate Trifle

Mon, 25 Jan 2010 12:41:29 -0500

This I have made many ways. If you don't like coffee and want a sweet dessert kids will LOVE, use sweetened condensed milk to pour over the cake (about 2/3 of the can) and refrigerate until completely cool. If you want a party dessert adults will love, use Kaluha, about 1/2 cup. Cool whip makes a great sub for whipped cream (might even be better!) but I am trying to use less "fake" foods so I choose to do real. the cool whip holds up better if this will be around for days though! Chocolate mousse is my favorite here, but lots of people have a hard time finding it, i know only a few stores around me carry it so I am listing it with pudding, but if you can find mousse, USE IT! -- posted by newmama

Dark Chocolate Red Wine Cake With Chocolate Cream Filling

Mon, 25 Jan 2010 13:07:09 -0500

This is a delicious, rich, incredible chocolate cake with a hint of red wine. This recipe is by Maura McEvoy. Great excuse to open a bottle of wine! -- posted by Alaska Katie

Bob's Carrot Halva...

Mon, 25 Jan 2010 14:11:31 -0500

or Gajar Ka Halva. Bob always brings wonderful foods to our food parties. He brought this dish to our New Year's Day "Good Luck - Pot Luck". It was absolutely yummy! He promised me the recipe, and here it is.I checked other Carrot Halva and Gajar Ka Halva recipes and this was different. I will use Recipe #244273 to make my ghee. -- posted by Sweetiebarbara

Blood Orange Compote With Star Anise

Mon, 25 Jan 2010 16:23:02 -0500

From San Francisco Chronicle & SFGate.com. "One of my neighbors in Provence introduced me to this simple little dessert, which makes a light conclusion to a hearty winter meal. Serve the compote with biscotti or other cookies for dipping." -- posted by Trnquilit

Perfect Red Velvet Cake

Tue, 26 Jan 2010 08:31:13 -0500

A dense chocolate cake is layered with cream cheese frosting. What could be better? Do not let the the layers intimidate you; this is a wonderful cake and it shouldnt be missed. From copykat.com. -- posted by BB2011

Mint Chocolate Chip Cheesecake Bites (Freeze-Ahead)

Tue, 26 Jan 2010 10:04:45 -0500

A nice step away from those pre-made frozen cheesecake bites. It involves premade chocolate-chocolate chip cookie dough as a graham cracker crust simply does not do this justice. You will need mini-muffin tins to do this, they usually hold about 12 mini-muffins and the recipe yields 48. And yes, 1/8-tsp spoons are actually made! You can find them at Family Dollar. If you don't have this size or a sliding spoon to use, about 10 drops will equate to 1/8 tsp. Peppermint is very strong; a little goes a long way. -- posted by the80srule

The World's Fastest Chocolate Sour Cream Cake!! Maybe the Best!

Tue, 26 Jan 2010 15:51:25 -0500

So so so good! So so so little work. Well, yeah, come on, you DO have to measure the ingredients. And a simple glaze would be good. But if you are really, I mean REALLY, pressed for time, place a paper doily on the cake, sift confectioner's sugar over it, lift carefully and there you have it. And this is sooo much better than a cake mix. I use an 8" square scalloped pan; that makes it look really special. Nawww, that's not cheating. It's just taking a little help where you can find it! Recipe was found somewhere on the internet April, 1998. That's how long I've been making it. -- posted by Jezski

Gingerbread Cheesecake

Wed, 27 Jan 2010 20:37:19 -0500

I received this recipe in an email from Food Now. I love cheese cake and this sounds like it would be just rich enough to satisfy any sweet tooth. *Cooking time does not include chilling time overnight* -- posted by AZPARZYCH

Pineapple Bars

Wed, 27 Jan 2010 22:05:01 -0500

Received this recipe in an email; the picture sold me. Could also add a little coconut to give it that "tropical" flavor. Posting for future use... *cooling time not included in prep/cooking times* -- posted by AZPARZYCH

Butter Toffee Cheesecake

Thu, 28 Jan 2010 15:50:41 -0500

For cheesecake, use only regular cream cheese, not low-fat varieties. Use neufchatal if you must, but from a food quality perspective, remember it won't be the same texture, etc. -- posted by GoldsmithLissa

Healthier Honey-Vanilla Cheesecake

Thu, 28 Jan 2010 16:01:01 -0500

Healthy take on the cheesecake -- posted by GoldsmithLissa

Chocolate Truffle Pie

Thu, 28 Jan 2010 20:59:14 -0500

This pie's silky smooth chocolate filling reminds me of a chocolate truffle candy. It makes a beautiful presentation, too! Prep time does not include the 8 hour chilling time. -- posted by breezermom

Decadent Layered Cheesecake

Fri, 29 Jan 2010 05:03:11 -0500

Found on an estate agents leaflet, I tried this cheesecake, making it for a lunch with friends. It was quite easy to make, it turned out well, and was very well-received, so I'm sharing it with you! I made this the day before, and chilled it overnight, so allow for that. Hope you enjoy it. Please note, the stated time is not allowing for chilling overnight. -- posted by Karen Elizabeth

Chocolate Mug Cake

Fri, 29 Jan 2010 09:10:00 -0500

Yummiest chocolate mud cake so quick and easy to make in the time it takes to make a cuppa to go with it! (perfect for the work lunch room!) -- posted by Mummy Super Cook

Cardamom and Coffee Mud Cake

Sat, 30 Jan 2010 23:39:12 -0500

From Vogue Entertaining. Best to use strong freshly brewed espresso coffee and cardamom pods not ground cardamom as the flavour will not be as intense. This is really an adults chocolate cake. -- posted by Coasty

Raspberry Granita

Mon, 01 Feb 2010 05:04:14 -0500

I am dying to try this as raspberries are my favourite fruit -- posted by katew

Strawberry Cheesecake Bites

Mon, 01 Feb 2010 10:03:02 -0500

Not your normal cheesecake bites with cream cheese and graham cracker crust. This is simple, sweet, and delicious! I use fresh strawberries and stuff them with a cream cheese and marshmallow puff mixture and top it off with crushed graham crackers. You will not disappoint! -- posted by Phammy

Pear Bread Pudding With Jack Daniels Sauce

Mon, 01 Feb 2010 10:24:37 -0500

Adapted from Jr. League of Jackson, MS cookbook Southern Sideboards, "Ramada Inn Bread Pudding" recipe. I add pears and cranberries for variety and when our old fashioned pears come in season late fall. This is a great brunch dish substitute for french toast if you leave off the Jack Daniels sauce! -- posted by REALtorFOOD

Mascarpone Creme "custard"

Mon, 01 Feb 2010 11:11:34 -0500

I use this instead of custard when I make a fruit tart. Alternatively, it works great for making a parfait with strawberries, mini chocolate chips, and shortbread cookie pieces. Prep time include 30 minutes in the refrigerator. -- posted by YoungEngineer

Angel Coconut Torte

Mon, 01 Feb 2010 12:29:42 -0500

This is a light and airy dessert. -- posted by mommyoffour

Lemoniest Lemon Squares

Mon, 01 Feb 2010 23:08:24 -0500

These are the best lemon bars I've ever tried. They have a fabulously buttery crust, a not too sweet or too tart curd-like lemony filling, and a thin chewy top. The recipe is from San Francisco pastry chef Emily Luchetti's cookbook, "Classic Stars Desserts". With more than a cup of fresh lemon juice, the lemon flavour is really pronounced, the filling sets up real well and the dusted sugar makes for a beautiful presentation. NOTE: The squares can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Dust with confectioner's sugar before serving. -- posted by blucoat

The Neiman Marcus Cookie

Tue, 02 Feb 2010 16:09:04 -0500

These are so good! I've been making them for my family for years, I like to add white chocolate and extra (mixed) nuts. I hope you enjoy! -- posted by strawberries shortcake

Dawdler's Delight

Wed, 03 Feb 2010 11:33:00 -0500

Cherry pie filling, cake mix.....cool whip or ice cream! YUMMO!!!!!!! -- posted by Mandy ny

Healthy Biscotti

Wed, 03 Feb 2010 20:15:13 -0500

These are very versatile, feel free to mix and match flavours. Here are a few ideas: coffee liqueur/hazelnut/dark chocolate chips, cranberry/orange/pistachio, orange/walnut, date/hazelnut, pineapple/coconut, vanilla/white chocolate chips/Macadamia nuts, etc. etc. Cooling time is included in cooking time. -- posted by Génial Génie

Miniature Austrian Sachertorte

Thu, 04 Feb 2010 03:21:16 -0500

Sachertorte, one of Austria's most famous desserts, was created in the 1830s by baker Franz Sacher. Here is an updated version of the classic recipe, made into individual servings using a muffin tin. The moist, light cake is topped with a glistening chocolate icing and served with a dollop of warm Cointreau spiked apricot jam. A lovely special occasion dessert! Adapted from "The Opera Lover's Cookbook". -- posted by BecR

Samoa Tartlets

Thu, 04 Feb 2010 14:17:26 -0500

A new twist on a Girl Scout Cookie Classic. -- posted by DiB's

Panforte: Chocolate & Nut Cake

Fri, 05 Feb 2010 07:29:41 -0500

A scrumptious traditional Italian cake full of chocolate and nuts. -- posted by English_Rose

Almond Stuffed Baked Pears

Sat, 06 Feb 2010 11:20:11 -0500

This dessert makes the most of the pears' natural sweetness. Use a dessert pear such as Comice. To remove the core neatly from each pear half, use a teaspoon or a melon baller. Serve these pears warm or cold. They also reheat well if you have any left over. -- posted by English_Rose

No-Bake Strawberry Cheesecake

Sat, 06 Feb 2010 22:05:33 -0500

Easy on the waistband-and on the guilt. Planning tip: Can be made (without the strawberry topping) up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving. I found this recipe in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Simple No Bake Banana Cream Pie

Mon, 08 Feb 2010 09:57:49 -0500

A friend of mine made this in college and ever since I've been hooked. People are always asking me for this recipe. It is so easy and inexpensive to make. -- posted by Spork

A Mere Trifle! Strawberries and Clotted Cream Trifle

Mon, 08 Feb 2010 10:20:30 -0500

Luscious fresh strawberries nestle amongst light sponge cake sandwiched with strawberry jam, which are then covered with creamy custard and topped with clotted cream. Simple! This trifle may be simple but it is the star on any tea-time or dessert table and if you cannot obtain clotted cream, use whipping cream, heavy cream or double cream instead. Madeira is used in place of sherry in this trifle, which gives a mellow flavour to the trifle. This is a recipe that my mum sent to me, from a cutting in a British magazine promoting Devon and Cornwall in the West Country - home of the Cream Tea! If you wish to serve this to children or non-drinkers, substitute the Madeira with fruit juice of your choice. In the summer scatter some pink rose petals over the top for the ultimate and romantic finish! (Prep time includes the chilling and soaking time.) -- posted by French Tart

Old Fashioned Cheesecake

Mon, 08 Feb 2010 11:54:17 -0500

From my electric company. -- posted by Para_chan

Cinnamon Nutmeg White Chocolate Blondies

Mon, 08 Feb 2010 12:16:28 -0500

Adapted from and inspired by recipe # 48582, butterscotch blondies. The store was out of butterscotch chips, and this came to mind when I saw the cinnamon chips. -- posted by lindseycore

Candy Bar Brownie Crunch

Mon, 08 Feb 2010 23:20:52 -0500

Pat Neely says his vice is brownies and these were what Gina made him when they were courting. He says these are the most decadent brownies you will ever eat! From the Down Home with the Neely's cookbook! -- posted by Sharon123

Nigella's Blackberry Trifle With Creamy Limoncello Mascarpone

Tue, 09 Feb 2010 01:43:16 -0500

Serve this elegant and refreshing layered dessert in a trifle dish or individual dessert glasses for a fabulous ending to any meal! Perfect for Valentine's Day or other romantic occasions such as birthdays, anniversaries or Afternoon tea. Inspired by a Nigella Lawson recipe. -- posted by BecR