Anyone know any nice desserts?

Question

any nice deserts

Answer 1

beehive peaches

4 peaches

pie crust for 2 pies

1 stick butter

1 egg

2 cup powdered sugar

1tsp Almond extract

Nutmeg

clean and dry peaches and set aside

Lay out pie crust and slice into 1 inch strips

Wrap each peach with strips of pie crust. from bottom up..to resemble a bee hive...bake for 40 mins at 375

While the peaches or cooking combine melted butter ,egg, sugar,almond extract and nutmeg to taste.

When peaches are done remove each to a small bowl...pour sauce over each peach and serve.

Answer 2

Trinidadian Black Rum Cake. Mmmmmmmmmm... sooo good!

This is traditionally eaten at Christmas time for some reason but it is great all year!

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Trinidad Black Cake (Christmas Cake)

The elements of this fruit cake from Trinidad are prepared on separate days. We have divided it into three sections - the early preparation, caramelizing sugar, which can be done the day before, and the day of cooking. This is a rum cake, a fruit cake, a Christmas cake. This is euphoria.

    * 1 pound currants

    * 1 pound raisins

    * 1 pound prunes

    * 1 pound dried figs

    * 1 (16 ounce) jar maraschino cherries, drained

    * 1/2 pound mixed peel

    * 1/4 pound almonds, chopped

    * 1 tablespoon angostura bitters

    * 2 1/2 cups dark Jamaica rum



  

Caramelizing Sugar (see note below)

    * 3/4 pound brown sugar

    * 1/2 cup boiling water

Final Cooking

    * 2 teaspoons grated lime peel

    * 2 teaspoons vanilla

    * 4 cups flour

    * 4 teaspoons baking powder

    * 1 teaspoon ground cloves

    * 1 pound butter (4 sticks) softened

    * 2 1/4 cups sugar

    * 9 large eggs



    METHOD

    Equipment: Two 9x5x3 inch loaf pans or 1 10 inch tube pan.

    Prep Day

    Chop currants, raisins, prunes, figs and cherries. Put in large bowl with mixed peel and almonds. Stir to combine. Sprinkle on bitters and pour rum over mixture. Soak for a minimum of 24 hours, extending to one month. Dream about this cake for whatever period of time you have chosen.

    Caramelizing Sugar click for note

    Put brown sugar in heavy pot. Stir, letting sugar liquefy. Cook over low heat until dark, stirring constantly, so sugar does not burn. When almost burnt, remove from heat and stir in hot water gradually. Mix well, let cool, and pour into container for use in final cooking.

    Final Cooking

    Preheat oven to 250°F.

    Bring fruit from its resting place. Stir lime peel, vanilla and caramelized sugar into fruit. Mix well. Set aside.

    Sift together flour, baking powder and cloves. Set aside.

    Cream together butter and sugar until mixture is light. Add the eggs, one at a time until blended.

    Stir in dry ingredients gradually. When mixed, stir in fruit mixture.

    Pour into tins lined with buttered parchment paper or waxed paper. Place pan (or pans) in large shallow pan of hot water. Cook in preheated 250°F oven for 2 1/2 - 3 hours or until a tester inserted in center of cake comes out clean. Cake should have shrunk from sides of pan.

    Cool for 24 hours in tins. When cool, moisten with rum, remove from tins, and wrap in aluminum foil or a rum drenched cloth. Cakes may be stored to ripen. If keeping for any length of time, check occasionally to add more rum.

    Yield:1 large or 2 medium cakes

    NOTE: Many Trinidadians burn the sugar over a fairly high heat, then add liquid. We preferred to pull it off the heat before it was too burnt, but you may choose your preference.

Answer 3

This is my best:

Banana Split Dessert:

1 box of graham cracker crumbs

1 stick margarine, melted

7 bananas, sliced

2 cups powered sugar

8oz. cream cheese

1 lg. can of crushed pineapple, drained

1 container of heavy cool whip

Crushed pecans

1 jar of stemmed maraschino cherries

Chocolate syrup

Put graham cracker crumbs in a pan; pour melted margarine over crumbs and mix. Then spread crumbs evenly in the pan

and press the crumbs firmly in place.  Next, slice bananas in half then cut lengthwise and arrange over crumbs. Beat powder sugar and cream cheese together. When done spread the mixture over the sliced bananas. Then spread drained pineapples over the cheese mixture.  Cover pineapples with the heavy cool whip and spread evenly. Next, drizzle chocolate syrup over cool whip topping and then sprinkle crushed pecans over the dessert. Last but not least place the cherries all over the dessert.

I hope you make this cause it is truly delicious!!

Answer 4

A quick,easy dessert to make is chocolate tiramusu . just find the recipe for normal tiramusu but instead of soaking the fingers in coffee soak them in cold hot chocolate!

Answer 5

I have got the best recipe for a perfect delicious dessert(easy,tasty& healthy)

Recipe for Chocolate dessert cups

INGREDIENTS

6 (1 ounce) squares semisweet chocolate

1 teaspoon shortening

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DIRECTIONS

Cut out four 6-in. circles from waxed paper; place on a baking sheet. In a microwave, melt chocolate and shortening; stir until smooth. Pour 2 tablespoons melted chocolate into the center of each circle; spread chocolate to within 1 in. of edge. Refrigerate for 3-4 minutes or until chocolate does not spread when handled.

Drape circles, waxed paper side down, over inverted 6-oz. custard cups or small bowls. Shape edges if desired. Chill for 10 minutes. Carefully peel waxed paper from chocolate cups.

PREP TIME 30 Min

READY IN 30 Min

Hope this helps you!!!!!!!!!!!

Answer 6

Pound cake they taste awesome with milk

Answer 7

Steamed Glutinous Rice with Coconut and Mango

1 pound glutinous rice (2 1/4 cups)

½ cup unsweetened coconut milk

1 tsp vanilla extract

1 large ripe mango, diced

½ tsp coarse ground white pepper

1 large banana leaf or cheesecloth

½ cup toasted unsweetened coconut

Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut.

--Ming Tsai

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Rice Pudding with Flaming Bananas

1 quart milk

1/2 cup uncooked long-grain white rice, plus 2 Tbsp.

Pinch salt

1/2 cup sugar, plus 1 Tbsp.

2 egg yolks

1 tsp pure vanilla extract

3/4 tsp ground cinnamon

1/8 tsp grated nutmeg

3/4 cup heavy cream

2 Tbsp. dark rum

6 Tbsp. butter, diced

1/3 cup light brown sugar

4 small bananas, peeled and sliced 1/4-inch-thick

2 Tbsp. banana liqueur

Garnish:  x*x sugar, ground cinnamon, cinnamon sticks

Combine the milk, rice, and salt in a saucepan over medium heat. Cook at a low simmer, stirring frequently, until the rice is tender, 35 to 40 minutes. In a mixing bowl, combine 1/2 cup sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and the nutmeg. Add this mixture to the rice and cook over medium heat, stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool.

Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a handheld mixer, beat until soft peaks form. Fold into the cooled rice mixture. Refrigerate for 1 hour.

Melt the butter in a skillet over medium-high heat. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and the bananas. Cook for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/4 cup cream and remove from the heat. Spoon the banana sauce in each of 4 bowls. Spoon the pudding into the bowls and top with a little more banana sauce. Garnish with confectioners' sugar, ground cinnamon, and cinnamon sticks.

--Emeril Lagasse

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Rum Raisin Rice Pudding

3/4 cup raisins

2 tablespoons dark rum

3/4 cup white basmati rice

1/2 teaspoon kosher salt

5 cups half-and-half, divided

1/2 cup sugar

3 extra-large egg, beaten

1½ teaspoons pure vanilla extract

Combine the raisins and rum in a small bowl and set aside.

Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan half off the burner.)

Stir in 4 cups of half-and-half and sugar and bring to a boil. Cook uncovered on a low boil for 25 minutes, until the rice is very soft. Stir often, particularly towards the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Chill.

--Ina Garten

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Baked Rice Pudding

1 cup cooked rice

2 1/2 cups milk

3 large eggs, lightly beaten

3/4 cup sugar

3/4 cup raisins

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat oven to 325ºF. Lightly grease a 9” square glass baking dish.

In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1½ hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.

Answer 8

A nice desert i like is Creme Brulee.

Although, it can be quite complicated to make because you have to torch the top of it.

But if made well, its very delicious.