What should I make for dessert?

Question

For my anniversary dinner. We are having grilled salmon for the entree.

Answer 1

how about champagne ice cream?

http://www.free-gourmet-recipes.com/rom4...

Answer 2

These are good warm with whipped cream on top or cold.  I freeze these too so that I will always have them ready:

http://www.cooks.com/rec/doc/0,1610,1521...

Here are different types:

http://www.cooks.com/rec/search?q=seven+...

Answer 3

Hi i made this desert a few weeks ago and i feel in love with it .xx:)

Lemon + Lime Meringur Pie

Ingredients

Pastry

1. 1x Egg

2. 2oz White Sugar

3. 5oz Marg

4. 8oz plain flour

Curd

1. 1oz cornflour

2. 1oz butter

3. 4oz caster Sugar

4. 2 egg Yolks

5. 1x Lemmon

6. 1x Lime

Meringue

1. 4 egg whites

2. 4oz caster sugar

Method

1. Taking care not to over soften, cream together 1 egg and 2oz og sugar.

2. Add 5oz marg and mix in well

3. Gradually add in the 8oz of flour. (sived)

4. mix untill Smooth

5. Allow to rest in a cool place.

6. Roll out the pastry and  line the flan tin

7. Place some grease proof paper onto the pastry and baking beans and bake blind untill golden brown.

8. Prepare the curd by boiling 1/4 pint of water, 4oz of sugar, zest from the lemon and lime and the juice.  boil untill a light syrup.

9. Put the corn flour in a bowl and add some hot water to dilute it. add it slowly to the lemon and lime syrup. whisk in the 1oz of butter and 2 egg yolks.

10. Place in flan case and leave to set.

11. whisk together 4 egg whites untill stiff then add the 4oz of C.sugar.

12. when the curd is set place on the meringue and place in the oven untill golden brown

13.  ENJOY.

                  Hope i help Good luck .xx :):):):)  

Answer 4

Here are a few from my recipe box:

Molton Chocolate Cakes

4 squares semi sweet chocolate

1/2 c. butter

1 c. powdered sugar

2 eggs

2 egg yolks

6 T. flour

1/2 c. cool whip

Preheat oven to 425. Buter 4 custard cups. Place on baking sheet. Micorwave chocolate and 1/2 c. butter in lg. bowl on high 1 min or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and yolks. Stir in flour. Divide batter between cups. Bake 13-14 min or until sides are firm but centers are soft. Let stand 1 min. Carefully run knife around cakes to loosen. Invert cakes onto dessert dishes. Top with 1 T. of cool whip and serve immediately.

Blueberry Pie Cup

Crumble 1 nabisco gingersnap into bottom of each of 2 micorwaveable dessert dishes (pudding bowls or custard cups). Top each with 1/4 c. blueberry pie filling, half of a ready to eat vanilla pudding and an additional crumbled cookie. Microwave on high 45 sec. or until warmed. Serve immediately.

Cocoa Cappuccino Mousse

1 (14 oz) can sweetened condensed milk

1/3 c. cocoa

3 T. butter

2 t. instant coffee or espresso dissolved in 2 t. hot water

2 c. cold whipping cream

In med. saucepan, combine sweetened condensed milk, cocoa, butter and coffee. Cook over low heat, stirring constantly, until butter melts and mixture is smooth. Remove from heat; cool. In lg. mixing  bowl, beat whipping cream until stiff. Gradually fold chocolate mixture into whipped cream. Spoon into dessert dishes. Refrigerate until set, about 2 hrs.

Strawberry Bottom Cheesecake Pie

1 graham cracker crust (6oz)

4 oz. cream cheese, softened

1/4 c. sugar

1/2 c. sour cream

1 t. vanilla

4 oz. cool whip

1 pint fresh strawberries, thinly sliced

1 c. strawberry glaze

Beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla. Fold in cool whip. Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with remaining glaze. Gently spoon cream cheese mixture over glazed berries. Cover with inverted dome and chill until set; at least 4 hrs. Store leftover pie in refrigerator.

Hope these give you some good ideas. Happy Anniversary!

Answer 5

funfetti cake with vanilla frosting

Answer 6

Cheesecake.

Answer 7

Miniature Cheesecakes

1 1/2 packages (8 oz size) cream cheese

1/2 cup sugar

2 eggs

3/4 tsp vanilla

Topping:

1 cup sour cream

1/4 cup sugar

1/2 tsp vanilla

strawberry or pineapple preserves

Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly.

Add eggs, on at a time, beating well after each addition.

Add 3/4 tsp vanilla and beat until smooth and creamy.

Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full. Bake in a preheated 300 F oven 20 to 25 minutes. Cool 10 minutes (cakes will cave in slightly in center).

Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla. Using a teaspoon top each with a small amount, enough to cover the top. Top with small amount of preserves in center of each cake. Return pan to oven and bake an additional 10 minutes. Makes about 2-3 dozen.