Recipezaar: Puddings & Mousses,Dinner Party recipes

Mango Custard (Vegan)

Sun, 01 Feb 2009 13:05:10 -0500

Vegan custard is simple, fresh, and helps take the edge off any spicy food! -- posted by EmilyStrikesAgain

Pretzel Salad

Sun, 01 Feb 2009 13:39:49 -0500

Great strawberry dessert that perfectly mixes the sweet and (slightly) salty taste combination! Not sure where this came from, but it's been passed around the family for quite a few years now. Contains: Pretzels, strawberries, whipped topping, strawberry cream cheese & strawberry jello. -- posted by Marc R.

Caramelized Bread Pudding With Chocolate & Cinnamon

Fri, 06 Feb 2009 00:30:51 -0500

This is a layered custardy bread pudding from the James Beard-nominated LA chef, Suzanne Goin. She has been making it for 20 years. "Use just a single layer of brioche, which creates a crispy crust but won't absorb all the rich, silky custard underneath. Once you break through the caramelized, toasty top layer and dig down through the luscious custard, a treasure of melted chocolate awaits you at the bottom." Recipe was printed in her excellent cookbook, "Sunday Suppers at Lucques: Seasonal Recipes from Market to Table" -- posted by blucoat

Tropical Fruit Individual Trifle

Fri, 06 Feb 2009 12:08:18 -0500

From Hershey's, these can be made in single servings or you can make one large one in your trifle dish. The following serves one. -- posted by Karen=^..^=

Strawberry Trifle-No Cream Cheese

Sat, 07 Feb 2009 12:59:51 -0500

I got this recipe from one of my old cookbooks Land o Lakes. I'm posting it because it is different from a lot of other Strawberry Trifles that contain cream cheese. If you try it before me, please let me know. Cooking time is chill time. -- posted by daisygrl64

Real Chocolate Mousse

Mon, 09 Feb 2009 01:09:44 -0500

Be sure to use good quality chocolate! -- posted by KathyP53

Low Fat Sex in a Pan!

Mon, 09 Feb 2009 15:20:18 -0500

The same recipe we all love but with much less fat! SOOOO Yummy! -- posted by KadesMom

Easy Chocolate Soufflé (Mark Bittman)

Mon, 16 Feb 2009 01:18:04 -0500

Another great recipe from Mark Bittman, printed in the New York Times (Feb. 11, 2009). This is chocolate soufflé for beginners. This recipe makes 2 individual soufflés or one larger soufflé. -- posted by blucoat

Ms. Ruby's Huckleberry Rag Pudding

Tue, 17 Feb 2009 11:09:49 -0500

This recipe was featured in an email from the www.recipe4living.com website. "If you can get a hold of huckleberries, this is a delicious pudding recipes! No huckleberries? Substitute your favorite fruit." -- posted by senseicheryl

Mile High Lemon Meringue Pudding Cups

Mon, 23 Feb 2009 11:43:15 -0500

I have not tried this pudding. I'm posting this for safe keeping. I found this recipe in Woman's Day magazine. -- posted by internetnut

Coffee-Caramel Crème Brûlée

Tue, 24 Feb 2009 11:12:57 -0500

The custard in this clever crème brùlée tastes just like a rich caramel cappuccino. Bon Appetit, March 2009. -- posted by SweetJezebel

Crushed Raspberry Creams

Sat, 28 Feb 2009 01:50:09 -0500

This tasty berry dessert is both creamy and low in fat - no cooking needed. -- posted by English_Rose

Rhubarb & Strawberry Meringue Pots

Sat, 28 Feb 2009 01:51:37 -0500

A tasty, light and fluffy low-fat treat. -- posted by English_Rose

Almond Brownie Bread Pudding

Sat, 28 Feb 2009 03:10:50 -0500

This recipe was featured in an email from the www.allrecipes.com website: "This is a nice way to use up leftover brownie or chocolate cake. It's a spin on bread pudding, and something thrown together one day." SUBMITTED BY: DAUGHTERSOFDECEMBER -- posted by senseicheryl

Lemon Curd & Yogurt Fool

Sat, 28 Feb 2009 10:34:23 -0500

Treat yourself to a delightfully easy family dessert - ready in just five minutes. Add a touch of limoncillo for an even more elegant dessert. -- posted by English_Rose

Rum Pudding

Sun, 01 Mar 2009 18:41:23 -0500

This is an old family recipe & tradition. I hate alcohol & cherries, but come Christmas-time, I just can't not have this pudding. I've been gobbling it up every year since I was a child. It's just not the holidays without it. I would make it year round, but I doubt my figure would appreciate it :) Preparation time does not include cooling. -- posted by Burgz

Chocolate Semolina Pudding With Raspberry Puree

Mon, 02 Mar 2009 00:49:34 -0500

This recipe is from Mark Bittman's new book, "Food Matters: A Guide to Conscious Eating with More Than 75 Recipes". "Somewhere between a cake and pudding, this lovely dessert is served warm, with a simple raspberry puree that balances its richness. Other fruits that work well here include stone fruits, but (except for cherries) they have to be peeled first. Figure on about a pound of fruit for just over a cup of puree." -- posted by blucoat

Easy Toblerone Mousse

Tue, 03 Mar 2009 12:04:17 -0500

A handful of ingredients, a few quick steps and a decadent dessert awaits! Make sure to factor in chilling time if making it for tonight. -- posted by Baked by Belle

Chocolate Mousse

Tue, 03 Mar 2009 12:47:18 -0500

Do you want to make a chocolate mousse but you don't have a cream? Well this might be perfect recipe for you. -- posted by Hanka

Cinnamon-Chocolate Pudding

Sun, 08 Mar 2009 17:37:43 -0400

This recipe was featured in an email from the www.kraftfoods.com website. -- posted by senseicheryl

Classic Chocolate Pudding

Thu, 19 Mar 2009 01:14:02 -0400

For anyone whose experience ends with My-T-Fine, this recipe should be a revelation. Made with quality ingredients, American chocolate pudding can easily rival mousse au chocolat. The pudding may seem too runny while it's cooking, but the chocolate thickens after refrigeration to a velvety cream with a rich, full-bodied flavor. Use a high-quality chocolate with full cocoa-butter content (like Callebaut or Lindt), not chocolate chips. -- posted by R. L. Wallace

Caramel Pudding Sauce (Without the Mouse) - Anne of Green Gables

Sun, 22 Mar 2009 10:10:36 -0400

Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "Diana, fancy if you can my extreme horror at finding a mouse drowned in that pudding sauce!" (from Anne of Green Gables XVI) "If you have any pudding sauce left over, don't forget - like Anne did - to cover it tightly. Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. -- posted by Diana #2

Marilla's Plum Pudding - Anne of Green Gables

Sun, 22 Mar 2009 10:13:39 -0400

Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. -- posted by Diana #2

Easy Chocolate Hazelnut Parfaits

Sun, 22 Mar 2009 10:26:47 -0400

Sweet & cool! My version uses low fat dairy ingredients. (i did origanally find this in a mag. but unsure which one; may have been Taste of Home) -- posted by SoupCookie

Classic Sabayon and Zabaglione

Tue, 24 Mar 2009 01:53:30 -0400

A dessert on its own, or served with berries or baked puddings, sabayon is like champagne in sauce form: its tiny bubbles almost audibly fizz and pop as your tongue wraps around each luscious spoonful. "Sabayon" is a French transliteration of the Italian "zabaglione," originally made with one tablespoon sugar and two tablespoons Marsala per egg yolk; French versions typically use white wine instead of the sweeter Marsala, and increase the liquid by 50% for a softer, lighter cream. -- posted by R. L. Wallace

Frozen Grand Marnier Mousse

Thu, 26 Mar 2009 12:17:05 -0400

Elegant and scrumptious but not hard to do, this is a dessert for anyone who enjoys orange liqueur. Except for the flavoring, this classic French recipe has strong resemblances to tiramisu; but instead of freezing the mousse mixture, the Italian dessert uses mascarpone cheese to firm it up. The liqueur-soaked ladyfingers provide bursts of intense flavor, and the alcohol keeps them from freezing solid. Cubes of spongecake can substitute for the ladyfingers; and with a bit of experimentation, you can replace the orange flavoring with rum, or coffee and Kahlua, or what you will. -- posted by R. L. Wallace

Pol Martin-Chocolate Pastry Cream

Sat, 28 Mar 2009 17:11:13 -0400

From my Pol Martin Cookbook. A chocolaty pastry cream that is great for filling donuts (chocolate eclairs) or to just dress-up a dessert. Enjoy -- posted by daisygrl64

Key Lime Mousse

Sun, 29 Mar 2009 20:38:59 -0400

Yes..it's a splurge..but worth it -- posted by KathyP53

Chambord Pot De Creme With Chocolate

Wed, 01 Apr 2009 15:20:26 -0400

From La Vie de Chambord, Volume 2. Chambord has a delicate black raspberry taste. -- posted by swissms

Mocha Panna Cotta

Mon, 06 Apr 2009 21:05:06 -0400

"At Tru, we make this panna cotta in small demitasse cups - it's that rich and flavorful," says Gale Gand, pastry chef at the Chicago restaurant. "Bitter chocolate,and chocolate, sweet salty caramel and crunchy fleur de sel {sea salt} set against the smooth, tangy cream." ;) Chill time - 2 hrs, Midwestern Living, 02/02/09. -- posted by Manami

Kathi's Ode to Almond Joy Haupia Pie

Thu, 16 Apr 2009 02:08:15 -0400

I hope you enjoy my version of this traditional coconut milk-based Hawaiian dessert, which is often found at luaus and other local gatherings in Hawai'i. Key differences include a dark chocolate layer of coconut-flavored gelled-pudding (in addition to the regular white layer), and almond flavored whipped topping. So easy to make and like the recipe says, BEST IF REFRIGERATED OVERNIGHT to let the layers set up and the flavors develop - in the words of Alton Brown: "Your patience will be rewarded!" (This pie also freezes well - I would say easily keeps for 6 months in the freezer. If you want to make more than one at a time, use regular 8" instead of deep dish pie shells, and then split the coconut mixture and chocolate coconut mixture each into equal halves after step 12 & proceed w/the rest of the steps for each pie shell. You will then have one to share, and a spare!) -- posted by Kathi Ann

Walnut and Brown Sugar Meringues

Sat, 18 Apr 2009 16:53:37 -0400

from Claire MacDonald of Clan MacDonald These meringues go very well with lemon curd and whipped cream -- posted by lindseylcw

Chocolate Brownie Mousse

Sat, 18 Apr 2009 16:54:15 -0400

Quick to make and resembles a chocolate trifle from Gary Rhodes 365 -- posted by lindseylcw

Pistachio Puff

Mon, 20 Apr 2009 12:28:40 -0400

This is absolutely delicious and so easy to make. It is very light and refreshing. Even my husband, who doesn't really like sweets, loves it. -- posted by MillaKette

Champagne Syllabub

Tue, 21 Apr 2009 11:44:33 -0400

A simple yet fancy French inspired dessert found in a back issue of Olive magazine. -- posted by Sarah_Jayne

Ricotta Vanilla Bread Pudding

Sun, 26 Apr 2009 21:10:59 -0400

From the Art Of The Slow Cooker. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Famous Daves Bread Pudding

Wed, 29 Apr 2009 11:57:07 -0400

This is "THE BEST" bread pudding ever! And I know my grandmother would certainly forgive me for rating hers second... When I make it I use 3 cups of milk instead of 4. Be sure to have a very large baking dish, for this is a big pudding. Also, I make half Praline Sauce recipe and it is plenty! I will wish, because I KNOW you will: Enjoy it! -- posted by MillaKette

Cheesecake Parfait

Mon, 04 May 2009 14:21:01 -0400

I've been making this since the 1970's and it's great for satisfying that cheesecake craving. For pot luck or family gatherings, double the recipe and serve in a trifle bowl. Choose any type of pie filling, but I've found when doubling the recipe, one can of filling and one can of coconut is adequate. My personal favorite is blueberry. -- posted by gailanng

Chocolate Truffle Pudding

Mon, 04 May 2009 14:37:52 -0400

Indulge in this truffle like pudding to satisfy chocolate craving. I have not yet made this recipe, but the photo in my Land-O-Lakes Cookbooks looks so delicious. Note:Refrigerating time is cooking time -- posted by daisygrl64

Pot-De-Chocolat (By Peg Bracken)

Fri, 08 May 2009 02:12:18 -0400

Another one from my favorite cookbook "I Hate to Cook Book," by Peg Braken. Very simple, DELICIOUS, but also VERY rich. So take her advice and serve it in "something small, because it's rich." -- posted by MillaKette

Pina Colada Bread Pudding (Crock Pot)

Sun, 10 May 2009 19:47:25 -0400

This recipe is from www.thatsmyhome.com Its a Mexican Bread Pudding Dessert. Posting for ZWT5. Please Note: I don't know why its not accepting (10oz frozen pina colada drink mix) so please ignore how it states "powder". -- posted by daisygrl64

Brioche Bread and Butter Pudding

Tue, 12 May 2009 00:50:45 -0400

This is a delicious version of an old dessert, and is very simple to make. -- posted by feileacan

Berries With Sabayon

Sat, 16 May 2009 10:33:38 -0400

A creamy like sauce over berries. This will make a perfect summer dessert. Sounds very easy to make and the photo on the magazine looks divine. From Canadian Living Issue June 09. -- posted by daisygrl64

Coppa Al Caffe (Italian Coffee Parfait)

Sun, 17 May 2009 03:02:05 -0400

I haven't tried this yet, but it's another yummy-looking recipe adapted from a new Italian cookbook I just bought ("One Pot Italian" by Massimo Capra). Cook time is chilling time, and cook/prep times are estimates. Posted for ZWT -- posted by Muffin Goddess

Strawberry Mousse Parfaits

Thu, 21 May 2009 01:52:01 -0400

From TOH magazine. Although the recipe calls for the parfaits to be served in parfait or cocktail glasses, I think they'd be nice scaled down to fit in a smaller glass, such as shot glasses. The ribbon of bright red strawberries in the middle of the creamy pink mousse looks so pretty! The prep time doesn't include time for the berry mixture to chill. -- posted by Halcyon Eve

Quick Maple Crunch

Thu, 21 May 2009 10:16:01 -0400

A quick recipe for dessert. It looks great in transparent glasses. Amaretti biscuits can be used instead. -- posted by Wild Thyme Flour

Croissant and Chocolate Bread Pudding

Fri, 22 May 2009 01:38:04 -0400

I have not tried this recipe, parking for safe keeping. This looks delicious! The butter croissants and chocolate make a yummy combination! Can't wait to try this! Adapted from Real Simple.com -- posted by kittycatmom

Black Bottom Vanilla Creme Pie

Fri, 22 May 2009 01:56:38 -0400

This is a great make ahead pie. Plan ahead! Needs 4 hours chill time. -- posted by kittycatmom

Orange Creamed Rice in Dark Chocolate Cups

Fri, 22 May 2009 12:09:57 -0400

I love the flavour combination of orange with chocolate - it is such a classic combination - & that is why I came up with this recipe. There is nothing difficult about making this dessert, you just need a bit of time & patienceTime to make doesn't include chilling or setting times. -- posted by Um Safia

Lemon Syllabub

Sun, 24 May 2009 02:26:41 -0400

A light, refreshing dessert. -- posted by Debbie 51

Greek Honey Cream With Fruits and Nuts

Sun, 24 May 2009 02:47:17 -0400

Sometimes simple flavors are exquisite. Cool, rich, intensely satisfying. Use a good quality honey with floral or darker elements - the honey choice can make this recipe. Serve with any fresh fruit in season. This recipe arrived via email from gourmet-recipes-from-around-the-world. Thanks Petro B! -- posted by Buster's friend

Strawberries With Balsamic Sabayon

Fri, 29 May 2009 22:58:10 -0400

Since barely adorned strawberries are the star in this recipe, please choose plump, red berries. The chilled sabayon sauce is enhanced with balsamic vinegar and the taste will be very complex and delicious with a really good quality aged balsamic, however, it is still wonderful made with a more ordinary balsamic. Prep time does not include chilling time. -- posted by Alan in SW Florida

Strawberry Charlotte

Mon, 01 Jun 2009 00:26:31 -0400

Bon Appetit, April 1994. -- posted by swissms

Mixed-Berry Tiramisu With Lime Curd

Sat, 06 Jun 2009 01:43:40 -0400

Delightful variation of tiramisu for summer! -- posted by KathyP53

Tiramisu Bites (Diabetic Friendly)

Mon, 08 Jun 2009 02:19:36 -0400

A low-fat, low sugar dessert treat. Great for a holiday dessert tray. From Chris Smith, The Diabetic Chef Cook time is chilling time. SEE NOTE AT BOTTOM FOR NUTRITIONAL INFO! -- posted by mikekey

Dulce De Leche Banana Cream Pie

Fri, 12 Jun 2009 02:01:18 -0400

I am crazy about bananas! It is my favorite fruit for desserts, for snacks, for salads -- mmmm love em! This is a five ingredient recipe from All You Magazine and I don't want to lose it! ***Please note, this recipe is a little labor intensive - cooling time is not listed but pie should be refrigerated at least 2 hours. *** -- posted by kittycatmom

Pina Colada Pudding Cups (Low Fat)

Tue, 23 Jun 2009 16:38:07 -0400

From "Taste of Home" comes this delicious, refreshing and simple recipe. I sometimes don't toast the coconut and mix it with the rest of the ingredients. Also, I never use coconut extract. -- posted by MillaKette

Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!

Tue, 30 Jun 2009 11:30:22 -0400

Just the job when it is hot and humid, a simple and elegant dessert to finish off a special summer dinner party outside and under the stars! This is also a wonderful accompaniment for fresh summer berries or gently poached fruits. Try to make sure that you give these little syllabubs plenty of time to chill and set before serving. Serve with a squirt of Chantilly cream and some fresh Lemon Verbena leaves as a garnish. Lemon Verbena is a very lemony herb, think of fizzy lemon sherbet (as in Barratts Sherbet Dipper) and you will have an idea of the taste! -- posted by French Tart

Panna Cotta With a Coulis of Lime-Strawberries

Thu, 09 Jul 2009 13:30:01 -0400

It's hard to make a wrong turn after a long diner with this easy but complete panna cotta recipe. I've added the lime & almond oil for some extra bite. Best to prepare the night before a big dinner party. -- posted by Geert Wissink

Fluffy Banana Caramel Pudding

Sun, 12 Jul 2009 09:36:10 -0400

I invented this recipe myself, it's incredibly light and fluffy and absolutely delicious! The sauce is not too sweet and thick, very delicious. We serve it with vanilla ice cream. It sounds complicated but It's really quite simple, just make sure you mash the banana thoroughly. -- posted by Kelzie

Tiramisu Trifle With Zabaglione Filling

Tue, 14 Jul 2009 11:55:13 -0400

Tiramisu is formed into a trifle dish made with Zabaglione. Ladyfingers are brushed with a cognac/espresso mixture and layered with Zabaglione and freshly grated chocolate. This Zabaglione has a slight flavor of marsala and is so delicious that it can be eaten by itself as a dessert with fresh fruit. -- posted by Crazycook in PA

Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves

Wed, 15 Jul 2009 10:58:43 -0400

This fruit salad is amazing, and all the more for the addition of bergamot leaves and flowers! The fragrant leaves of this versatile herb delicately flavour the syrup whilst the gorgeous shaggy red flowers and scented pelargonium leaves decorate it for the final finishing flourish! If you are a lover of Earl Gray tea, you will instantly recognise the flavour of this herb, as it is used to flavour this famous and popular tea blend. NOTE: Bergamot, often referred to as bee balm, became distinguished as "Oswego Tea" when a Quaker botanist, John Bartram, sampled a tea made from the leaves. A Bergamot lemon is a small yellow sour citrus fruit similar to an orange, mostly cultivated in Calabria in Italy. The rind contains an essential oil used in perfumery (the basis for eau-de-cologne), confectionary and Earl Grey tea. The zest is also used in pâtisserie. NB: Prep time includes cooling time. -- posted by French Tart

Banana Pudding With Graham-Cracker Crunch

Thu, 16 Jul 2009 18:04:22 -0400

A different take on banana pudding. -- posted by gailanng

Fresh Peaches in Sauternes Soak With Angelica and Lavender

Sun, 19 Jul 2009 20:32:34 -0400

This is a wonderful, light summery dessert, which never fails to please my guests, as well as my family and friends! Fresh peaches are soaked in sweet Sauternes with angelica leaves and lavender flowers tucked amongst them. Angelica is an interesting, aromatic tasting herb, and although I normally only use the stems to candy or crystallise (Recipe #248003) I have discovered that the leaves also make a great accompaniment when used with fresh fruit. Try to serve this fresh fruit salad in a large clear glass bowl for maximum impact; it just looks so pretty with the light shining through the fruit, juices and herbs! I find that the only thing that is needed to serve this is a good dollop of crème fraiche. I have also made this with apricots and melon for a slight change. I like to use a combination of white and yellow peaches for this recipe but please use local and fresh peaches regional to your area. Prep time includes the minimum "soaking" time. I have not tried this with tinned peaches, but suspect that they may be too "soft" to hold their shape for prolonged soaking. -- posted by French Tart

Strawberry Orange Trifles - Foster's Market, Durham, Nc

Sun, 19 Jul 2009 21:04:06 -0400

Published in Bon Appetit, July 2007. Pieces of pound cake are topped with strawberries and mascarpone in individual glasses. -- posted by swissms

Vanilla Pudding Pie

Fri, 24 Jul 2009 12:36:34 -0400

This easy to make pie is creamy and perfectly vanilla in every way. It can be made quickly for any occasion or dessert request. It's a favorite among my family. -- posted by EntirelyEmily

Dark Chocolate Pudding Pie

Fri, 24 Jul 2009 13:11:15 -0400

This easy to make pudding pie is decadent and sure to please any chocolate lover's palate. It can be thrown together quickly and effortlessly for any occasion. -- posted by EntirelyEmily

Layali Libnan

Sun, 26 Jul 2009 13:05:14 -0400

This is a Lebanese recipe, but it's enjoyed through out the middle east. Its a nice mix between a semolina pudding and a creamy topping. Most people top with nuts, but I like it better with toasted coconut. You be the judge. * Note: Nestle cream comes in a can and can be found usually at middle eastern or hispanic stores, if you cannot find it, just omit it, if will not effect the end result drastically. -- posted by chef FIFI

Peachy Fresh Fruit Salad With a Flourish of Angelica and Mint!

Tue, 28 Jul 2009 11:00:08 -0400

This was the first thing I was taught to make at secondary school in Domestic Science! We were all taught to make basic lemon syrup for the fruit salad, a great classic and a standard recipe that I have never forgotten! However, here I have deviated a little and have taken advantage of some excellent local peach syrup instead of the homemade lemon syrup I usually make; and I have garnished the salad with mint and angelica from my herb garden. I have suggested certain fruits to use, but the beauty of a fresh fruit salad is that you can always rustle one up with whatever you have locally and to hand. Serve with fresh pouring cream for a real treat! -- posted by French Tart

Lemon-Blueberry Cheesecake Parfaits

Fri, 31 Jul 2009 11:55:33 -0400

Pastry Chef Maggie Leung's reimagined cheesecake is super-versatile: It's three components-the creamy, tangy cheesecake custard, the crunchy cornmeal shortbread and the fresh blueberry compote - are all fantastic together, but each can be used in a lots of other ways. My best-friend Judy decided she wanted to entertain outside this summer and she gave me the tedious (NOT!!) task of looking for a WOW dessert but understated and we both agree that this is the one. This is not the only dessert she is serving so we want to choose with much thought to her other desserts, as well. Food&Wine Magazine, August 2009 edition.Just between chilling and cooling time it takes about 6 hrs, that is if it is all done in one day - the shortbread can be made up to two days ahead of time & the assembled parfaits can be refrigerated for up to 1 day. ;) -- posted by Manami

Rummy Sponge Cake Trifle: a Festival of Flavors in Your Mouth

Fri, 31 Jul 2009 12:40:08 -0400

Sponge cake is drizzled in rum, sprinkled with almonds and dates, layered in vanilla pudding and whipped cream, and garnished with chocolate curls. It's a dessert that is so moist and sumptuous, you are sure to experience "A Bit of Heaven and a Hint of Rum." Experiment with this recipe by adding your own favorite ingredients, like lemon curd, orange zest, or white chocolate crumbles. -- posted by Feast Your Eyes!

Milk-Chocolate Cremoso With Espresso Parfait

Sun, 02 Aug 2009 17:23:14 -0400

This is another recipe on my best-friend Judy's list for her summer party. Recipe by Chef Michael Schwartz from "Michael's Genuine Food & Drink" at 130 NE 40th Street, in Miami, Fl where it is a showcase for it's Chef/Owner's cuisine The dessert is listed as: "Chocolate Cremoso with sea salt, olive oil, sourdough crostini & espresso parfait for $9" . Miamians are assumed to be too bikini-conscious to indulge in this dessert - a decadent milk-chocolate cremoso (a silky pudding-like dish) drizzled with olive oil; however, it is one of the best-sellers at Michael's. "Some people are like, - olive oil & chocolate? But the olive oil reinforces the richnerss of the cremoso. Like you really need more richness.!" At least 4 hours chilling time The cremoso can be refrigerated for up to 3 days; the espresso parfait can be frozen for up to a week. From Miami's Got Good Taste in F&W Magazine, published in the December 2008 Edition - this is also a staff favorite. What is NOT to be liked? :) -- posted by Manami

White Chocolate Mousse Pastries

Tue, 04 Aug 2009 12:53:10 -0400

I found this simple but elegant recipe in a magazine a few years back. It's from the Baker's Chocolate Company. It's so easy to prepare but looks like you spent alot of time making something special. Everyone loves these. -- posted by Realtor by day, Chef by night

The Realtor's Chocolate Surprise

Fri, 07 Aug 2009 02:23:48 -0400

My Mom gave me this recipe a long time ago but I've long since taken it over and now it's mine! It's pretty simple to do and tastes wonderful. This is great for potlucks and bar-b-ques... no matter where I take this, I come home with an empty pan. Be sure to allow this to chill for several hours but overnight is best. -- posted by Realtor by day, Chef by night

Sholeh Zard- Saffron Rice Pudding

Fri, 07 Aug 2009 02:55:53 -0400

This Persian dessert is absolutely delicious! Although it takes awhile to cook, it is fairly low-maintenance. Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen". -- posted by Sephardi Kitchen

Double Raisin Bread Pudding

Mon, 17 Aug 2009 03:55:14 -0400

Serve warm or cool, with ice-ccream or cream. Or serve with Spirited Sauce, Recipe below. From Canadian Living Magazine 2003 Issue. -- posted by daisygrl64

Flan Clasico

Mon, 17 Aug 2009 12:52:52 -0400

A coffee flavored flan recipe from the back of Nescafe Clasico instant coffee granules -- baked in a water bath -- chill 4 hours before serving. ------------NOTE: Prep time includes bake time -- Cook time is chill time! -- posted by Kerfuffle-Upon-Wincle

Apricot and Gooseberry Trifle Dessert With Mascarpone Cream

Tue, 18 Aug 2009 03:35:21 -0400

These lovely little individual dessert trifles are a great make-ahead treat, very quick and simple to prepare -- just layer the fruit and cream in pretty dessert glasses, and chill until serving time. Lovely for tea-time, or anytime! -- posted by BecR

Raspberry Tiramisu

Tue, 18 Aug 2009 13:43:13 -0400

I saw this in the magazine from Morrison's supermarket. It sounded good so I have added it here for safe keeping. Cooking time includes fridge chilling time. -- posted by Sarah_Jayne

Old Fashioned Banana Bread Pudding

Fri, 21 Aug 2009 11:54:58 -0400

A cozy kind of dessert that's comforting and scrumptious. From Land-O-Lakes cookbook -- posted by daisygrl64

Chocolate Chocolate Pudding for 2

Mon, 24 Aug 2009 02:26:18 -0400

This yummy pudding is so easy to make and tastes so much better than store bought or boxed mixes. I really like knowing exactly what's in the food we eat. Give this one a try, you'll never go back to the boxed pudding again! -- posted by Realtor by day, Chef by night

Blender Chocolate Mousse

Tue, 25 Aug 2009 11:16:40 -0400

This looks pretty easy !! -- posted by katew

Silly Easy Chocolate Creme De Menthe Pudding

Thu, 03 Sep 2009 12:05:38 -0400

I was making up a box of sugar free pudding and spotted the bottle of creme de menthe on the shelf. It wouldn't let me ignore it and I thought 'hmm, I wonder' and added a bit into the mix. It worked and turned normal chocolate pudding into something lush tasting. I could see it being the base of easy 'grown up' parfaits and that sort of thing too. -- posted by Sarah_Jayne

Amaretto Bread Pudding

Mon, 14 Sep 2009 16:10:15 -0400

This recipe comes from an October 1985 issue of Bon Appetit. It was in a section that featured "New York's Famous Caterers". The recipe comes from The Silver Palate catering company. -- posted by Leslie in Texas

Hazelnut Chocolate Mousse

Mon, 14 Sep 2009 18:09:47 -0400

This recipe comes from a 1985 issue of Bon Appetit magazine. It was in a section that featured "New York's Famous Caterers" and the recipe is from The Silver Palate catering company. -- posted by Leslie in Texas

Strawberry Marshmallow Mousse

Thu, 17 Sep 2009 11:43:43 -0400

A great make ahead dessert. -- posted by English_Rose

Banana Walnut Bread Pudding/Buttery Rum Sauce

Wed, 23 Sep 2009 02:10:51 -0400

Wonderful! Long list of ingredients but it is all laid out carefully! Easy to follow. Recipe courtesy Emeril Lagasse, 2005.Inactive prep time - 45 minutes.Show: Emeril Live Episode: Blues Brunch -- posted by Manami

Pumpkin Creme Caramel

Mon, 28 Sep 2009 01:51:38 -0400

This recipe isn't low anything, it's all out holiday rich and an irresistible alternative to Thanksgiving pumpkin pie, this creamy dessert is sure to delight your guests. There is a 4 to 24 hr chill time so you can make it the day before and be all prepared. Found on BH&G. -- posted by Annacia

Eclair Cake - Layered

Mon, 28 Sep 2009 14:57:22 -0400

This recipe is a bit different where you layer each ingredient. Others you slice the cake and fill with pudding. Try this one, much easier and tastes just as good!! -- posted by Golden Sunflower

French Traditional Cherry Clafoutis

Tue, 29 Sep 2009 11:33:28 -0400

Found this on a web search after a "Good Eats" broadcast on "Food network". Cross between a pudding and a tart, but make sure you use a dutch oven or cast iron skillet. Ssooooooo Good. Read more: http://www.joyofbaking.com/breakfast/CherryClafoutis.html#ixzz0SSiwOnAb -- posted by Chef JDecember28

Aunt Edna's Persimmon Pudding

Thu, 01 Oct 2009 01:17:32 -0400

This recipe comes from my great aunt Edna, which I got from my aunt Shirley. I always remember it from family reunions but only recently discovered how to make it. After making a couple batches and having them come out just as I remember as a kid, I decided I had to share it with the world. -- posted by Chef Curt

Fireside Steamed Cherry Pudding

Tue, 06 Oct 2009 12:59:42 -0400

This is Another of my cousin Shawn Michaels recipes. It is his Pub the Boar's head most popular dessert -- posted by GingerlyJ

Luscious Berries With Custard Sauce

Tue, 13 Oct 2009 14:42:56 -0400

Delightful custard sauce poured over sun ripen berries. Land-o-Lakes Cookbook. -- posted by daisygrl64

Chocolate Coconut Sponge Cake

Thu, 15 Oct 2009 14:23:26 -0400

A nice soft and wonderful sponge cake that is best served warm with custard. It has a great taste that any family member will enjoy. its easy and quick to make and dosnt cost a fortune for ingrediants. This is only a one layer cake. if done right it will be really soft and moist inside and have alot more spring in it then the fugde cake ive posted before. -- posted by Pendryl

Sensational Rice Custard Pudding

Fri, 23 Oct 2009 15:51:24 -0400

This is a very old recipe that was my husband's grandmother's own creation. She was well known for her cooking and baking. I have been making this for over 40 years and always get raving reviews. Once, a cousin gifted me with a very large glass bowl that had 8 smaller serving dishes. She included a note that this was to become 'the family dinners rice custard pudding bowl' as everyone requested that I make it for all our gatherings! For a creamier custard pudding, use Aborio rice or a medium grain rice; I prefer the short Aborio rice. Never use instant rice. You may wish to use less sugar as this is a very sweet custard pudding, due to the condensed milk. I hope this becomes a favorite of your family too! -- posted by Debaylady

Cannoli Parfait

Tue, 27 Oct 2009 01:34:33 -0400

This divine parfait can double as breakfast or dessert -- posted by GingerlyJ

Ricotta Almond Flan

Tue, 03 Nov 2009 08:07:11 -0500

from The Mozzarella Company in Dallas -- posted by Candace Michelle

Baked Fruit Salad

Thu, 12 Nov 2009 00:21:40 -0500

A Sweet syrupy baked dessert. Most delicious!! -- posted by SweetFee

Pumpkin Pudding With Candied Ginger Whipped Cream

Wed, 18 Nov 2009 14:31:48 -0500

I love to add some port or dark spiced rum (Zacapa or Zaya), to the pudding and/or the topping! Serve with a tawny port such as my favourite Taylor Fladgate 20-year or a higher-end sipping rum such as Zacapa or Zaya. The pudding can be made up to a few days in advance, but wait to mix the topping until you're ready to serve. -- posted by GoldsmithLissa

Bread Pudding With Dried Cranberries, Vanilla, and Mint

Wed, 18 Nov 2009 14:37:00 -0500

by the famous Daniel Boulud Can be prepared up to six hours in advance. -- posted by GoldsmithLissa