Cooking desert? Need suggestion.

Question

Any deserts does doesn't requires oven?

Answer 1

I love pavlova's

Get half set jelly and mix it with whipped cream and decorate with strawberries and kiwfuit

Or make like a sticky date pudding

They look as if uve spent alot of effort but there easy to make

Answer 2

STAWBERRY SHORTCAKE(easy,tasty.......a type of do-nut)

(makes 8 servings)

2 cups flour

3 Tbs. sugar

3 tsp. baking powder

1/2 tsp. each baking soda and salt

6 Tbs. unsalted butter, chilled

2 Tbs. solid all-vegetable shortening, chilled

2/3 to 3/4 cup buttermilk

filling:

2 pints fresh strawberries

2 Tbs. sugar

1/2 pint heavy cream, whipped

2 Tbs. powdered sugar, for garnish

Preheat to 450 degrees F. Grease a 9-inch ring mold (or an 8-inch cake pan).

Sift dry ingredients into a large bowl. Cut the butter into 1/2-inch slices. With a pastry blender, cut the butter into the dry ingredients until butter pieces are the size of lima beans. Cut in the shortening until mixture looks like coarse meal.

Slowly stir in the buttermilk with a fork until mixture forms a dough that leaves the sides of the bowl. Gently knead the dough on a lightly floured board about five to six times until the dough holds together (it should be soft).

With a lightly floured hand, pat to one-inch thickness and pat into ring mold. Bake about 18 to 20 minutes or until golden. Remove to rack to cool 5 minutes, then invert from pan onto another wire rack, baked bottom side up. Cool before filling.

Filling: Slice berries in half, sprinkle with two tablespoons sugar and allow to sit at least 30 minutes, stirring occasionally. Remove half the strawberries to another bowl and coarsely mash them with a pastry blender or fork. Let both bowls of strawberries sit at least an additional 30 minutes.

When cool, set shortcake ring on a serving plate. Carefully split it into two layers with a serrated knife. With the aid of another pan or baking sheet, lift the top shortcake portion and set it nearby. (The baking sheet bottom supports the shortcake ring and prevents it from breaking.)

Spoon the mashed berries with their juice over the biscuit bottom, spread the lightly whipped cream on top of the berries, then arrange the berry halves on top of the cream. With the aid of the baking sheet, set the shortcake ring half on top. Sprinkle powdered sugar lightly over the top. Serve immediately

Answer 3

tiramisu..LECHE FLAN..

Answer 4

Try a dump cake...yummmy

Answer 5

Try this one: http://en.wikipedia.org/wiki/Souffle

Answer 6

Mini Peach Pies

Ingredients:

1 1/2 cups fresh (or frozen) peaches

1 refrigerated pie crust

2 1/2 Tbsp. graham cracker crumbs

2 Tbsp. sugar

1/8 tsp. cinnamon

Preheat oven to 375.

Cut 5 circles from piecrust (can also be cut into rectangles). Roll out slightly, then place on a baking sheet.

Place about a 1/2 Tbsp., or enough to cover the crust leaving about a ½ inch without graham cracker crumbs. Cut the thawed peaches into chunks. In medium bowl, mix peaches with sugar and cinnamon. Divide peaches among crusts. Fold edge of each crust up and over peaches to form pies. Before baking brush with a little bit of butter and sprinkle  a mixture of cinnamon and sugar on top (1/4 cup sugar and 1/4 tsp. cinnamon). Bake about 25-30 minutes until pies are golden brown. Let cool 5 minutes before serving.

chocolate marbled meringues

2 oz. unsweetened chocolate

2 large egg whites- at room temp.

1/8 tsp. cream of tartar

½ cup superfine sugar

½ tsp. vanilla extract

1 ½ tsp. cornstarch

1 bag mint chocolate chips

1. Preheat oven to 200°. Line 2 cookie sheets with parchment paper or aluminum foil. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds.

2. In a glass bowl beat the egg whites on medium speed until frothy. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high. Add the vanilla and beat for another 3 minutes, or until stiff. Sift the cornstarch over the mixture, and gently fold in using a spatula.

3. Transfer the meringue to a bowl. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue. Using a 1 inch ice cream scoop scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue.

4. Bake for 1 hour, then turn off the oven and leave them in until the oven is completely cooled.

Chocolate Lava Muffins

Recipe courtesy Alton Brown

Show: Good Eats

Episode: The Art of Darkness

8 ounces semisweet chocolate chips

1 stick butter

1/2 teaspoon vanilla extract

1/2 cup sugar

3 tablespoons flour

1/4 teaspoon salt

4 eggs

Butter, to coat muffin tin

1 tablespoon cocoa powder

Preheat the oven to 375 degrees F.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.

Mini Éclairs

1 egg

1 egg yolk

1/3 cup sugar

2 tbs. flour

2 tbs. cornstarch

pinch of salt

1 ¼ cups milk, scalded

1tbs. butter

½ tsp. vanilla extract

The Éclairs

½ cup plus 1 tbs. flour

½ tsp. salt

1 ½ tsp. sugar

pinch of baking soda

½ cup water

4 tbs. butter

2 eggs at room temperature

The Chocolate Glaze

¼ cups heavy whipping cream

1 1/2 tsp. sugar

1 ½ tsp. unsalted butter

4 oz. bittersweet chocolate, finely chopped

The Coffee Glaze

1 ¾ cups confectioner’s sugar

1 ½ tsp. instant coffee mix

2 tbs. boiling water

1 tbs. light corn syrup

¼ tsp. pure vanilla extract

1. Making the Custard

a. 1 egg, 1 egg yolk, ½ c. sugar, 2 tbs. flour, 2 tbs. cornstarch, pinch of salt, 1 ¼ c. scalded milk, 1 tbs. butter, ½ tsp. vanilla. Place the egg, egg yolk, sugar, flour, Cornstarch, and salt in a blender, and blend for 30 seconds.

2. With the motor running, add the scalded milk through the lid hole and blend for 5 seconds.

3. Pour the mixture into a 1 quart sauce pan, and bring to a boil, over medium heat, stirring constantly. Let boil for 1 minute, continuing to stir.

4. Then, pour the custard mixture into a medium sized bowl, add the butter and vanilla, and stir until the butter has completely melted. Place a piece of plastic wrap directly over the surface of the custard, and refrigerate until it is cold, about 3 hours.

5. When the custard has chilled, make the éclairs; preheat the oven to 375°. Line 2 baking sheets with parchment paper, and fit a pastry bag with a ½-inch tip.

6. Sift the flour, salt, sugar, and baking powder together into a small bowl and set aside.

7. Bring water to a boil, in a medium saucepan, over medium heat, Add the butter, and bring to a second rolling boil. Boil for 2 to 3 minutes.

8. Remove the pan from the heat and add the flour mixture, stirring vigorously with a wooden spoon.

9. Return the pan to the stove and cook over medium heat, stirring constantly until the mixture leaves the sides of the pans and forms a ball, 1-2 minutes. Cook for 30-60 seconds more, until slight film forms on the bottom of the pan.

10. Let the mixture cool for 1 minute. Then place it in a medium sized bowl, and using an electric mixer on medium speed, beat the dough until the steam stops rising, 1-1/2 minutes.

11. Add the eggs one at a time, about 1 minute after each addition.

12. Transfer the dough to the pastry bag, and pipe 2 inch fingers onto the prepared baking sheets, leaving 1 ½ inches between each éclair.

13. Bake the éclairs until they are puffed and nicely browned, about 20 minutes. Then open the oven door, pull out the oven rack, and puncture each éclair once to allow the steam to escape. Return the éclairs to the oven for another 3 minutes.

14. Prepare your choice of glaze. For chocolate glaze, place the cream, sugar and butter in a small saucepan and bring to a boil over medium heat, stirring with a wooden spoon, 3-4 minutes. Remove from the heat. Add the chocolate, and stir until it has melted, and the mixture is smooth and shiny.

15. Finish the éclairs: Have ready a pastry bag fitted with a ½ inch tip, Spread sheets of parchment or waxed paper on a work surface. Using a sharp knife, cut off the top 1/3 of each éclair. Dip these tops into the glaze, and set them aside to dry.

16. Fill the pastry bag with custard, and pipe a line of custard down the middle of each éclair bottom.

17. Set the dry tops gently on the top of the filling.

Answer 7

y dun u try pudding..?? I love 'egg pudding'.. sometimes corn pudding for my 2 yr old boy.

Answer 8

Crème brûlée! Or sticky date, or malva pudding - served with soft serve :)

Answer 9

Why would you cook a desert?   Isn't there enough hot sand?  I thought cake and fudge were DESSERTS.

Answer 10

Apple Walnut Bread Pudding with Easy Eggnog Sauce  

Chunks of apples and walnuts give this recipe its crunch, while allspice, cinnamon and vanilla add to its scrumptious flavor. Top with Easy Eggnog Sauce to make it irresistible.  

Prep Time: 15 minutes

Cook Time: 40 minutes

Makes 8 servings with 2 tablespoons sauce per serving.  







Ingredients:

1 cup chopped walnuts

3 eggs

2 cups milk

1/2 cup sugar

1 teaspoon McCormick® Ground Allspice

1 teaspoon McCormick® Ground Cinnamon

1 tablespoon McCormick® Pure Vanilla Extract

1 cup peeled, diced apples, such as Gala or Golden Delicious

1/3 cup raisins

3 cups cubed Italian bread cubes

Easy Eggnog Sauce:

2 cups eggnog

1 tablespoon cornstarch

1 teaspoon McCormick® Pure Vanilla Extract

1/2 teaspoon McCormick® Imitation Rum Extract



Directions:

1.  Preheat oven to 350°F.  Toast walnuts on baking sheet in oven 8 to 10 minutes.  Reduce oven temperature to 325°F.  Grease 11x7-inch baking pan; set aside.

2.  Beat eggs, milk, sugar, vanilla, cinnamon, allspice in large bowl.  Add apples, raisins, bread cubes, and toasted walnuts; toss to combine.  Spread mixture in prepared pan.

3.  Bake 35 minutes or until firm.

4.  For Easy Eggnog Sauce, whisk eggnog into cornstarch in small saucepan.  Stirring constantly, bring to boil on medium heat and boil 1 minute.  Remove from heat, stir in extracts; cool 5 minutes.  Serve with bread pudding.