What is the best dessert recipe that you have?

I am looking for something new to try.What is the best dessert recipe that you have?
I have a few ... following are the recipes my family, and extended family, request the most often. Thank goodness many of them are growing up and are now requesting the recipes and not just for me to make the dish for them!





Apple Dumplings


2 large Granny Smith apples, peeled and cored


2 (10 ounce) cans refrigerated crescent roll dough


1 cup butter


1 1/2 cups white sugar


1 teaspoon ground cinnamon


1 (12 fluid ounce) can or bottle Mountain Dew ™





Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.





Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.





Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.





Bake for 35 to 45 minutes in the preheated oven, or until golden brown.








Four Layer Dessert


1 cup all purpose white flour


½ cup nuts, chopped


1 stick butter, melted


2 packages instant pudding mix


3 cups milk


8 ounces cream cheese, softened


1 cup powdered sugar


1 container Cool Whip (large)





Preheat oven to 375 degrees. Mix flour and chopped nuts, stir in melted butter. Press into 9 x 13'; baking pan. Bake 15 minutes, remove from oven and let cool completely.





Mix cream cheese and powdered sugar until smooth. Add 1 cup of Cool Whip, mix well. Spread over cooled crust.





Mix instant puddings with milk, beat on low speed until thick. Spread over cream cheese mixture. Top with remaining Cool Whip -- sprinkle with additional chopped pecans (optional).





Refrigerate overnight. Can be frozen, and will keep in refrigerator up to a week.





You can use 3 packages of instant pudding mixed with 4 1/2 cups of milk for a thicker pudding layer. Any flavor of pudding can be used: lemon, butterscotch, vanilla, coconut.








Strawberry Trifle


8 ounces Cool Whip


1 angel food cake


16 ounces sour cream


1 cup 7-up or Sprite


1 large instant vanilla pudding mix


1 large strawberry jello mix


20 ounces frozen strawberries


1 ½ cups boiling water





Mix jello in boiling water. Add partially thawed strawberries and place in refrigerator until slightly firm.





Combine sour cream, 7-up and pudding mix.





In a trifle bowl or large decorative bowl, begin layering by first placing large chunks of angel food cake in bottom of bowl, pudding mixture, jello and strawberry mixture -- repeat layers until all ingredients are used, ending with jello and strawberry mixture.





Refrigerate until set. Top with Cool Whip before serving.What is the best dessert recipe that you have?
If you're ambitious:





Boston Créme Trifle


Serves 8-10





Ingredients for Boston Créme


2 2/3 cups of heavy cream


6 egg yolks


2/3 cup of sugar


1/8 teaspoon of salt


2 tablespoons %26amp; 2 teaspoons of cornstarch


4 tablespoons of cold, unsalted butter, cut into 4 pieces


1 tablespoon of vanilla extract





Directions for Boston Créme


1.Heat cream in a saucepan over medium heat to simmering. Stir occasionally. In a large bowl whisk egg yolks, sugar, and salt. Add cornstarch and whisk until the mixture is yellow and thick, about 15 seconds.


When the cream has reached a full simmer, slowly whisk it into the yolk mixture. Return this back to the saucepan and cook over medium heat, whisking constantly until thick and glossy for about 1 1/2 minutes. Off heat, whisk in butter and vanilla. Transfer the créme to a bowl and press plastic wrap onto the surface. Refrigerate for at least 2 hours, up to 2 days.





Ingredients for Double Chocolate Pudding


1 1/2 cup of sugar


1/3 cup of cornstarch


1/2 teaspoon of salt


3 cups of whole milk


3/4 cup of semi-sweet chocolate


2 1oz squares unsweet/baker's chocolate


4 egg yolks, beaten


1 teaspoon of vanilla extract





Directions for Double Chocolate Pudding


1.Combine sugar, salt, and cornstarch in a saucepan. Stir in milk gradually. Add all the chocolate and cook on medium heat, stirring constantly. Bring mixture to a boil for about a minute while still stirring.


Whisk egg yolks into the chocolate mixture. Continue to heat on medium and stir constantly for a minute longer. Remove form heat and mix in vanilla. Transfer pudding to a bowl and press plastic wrap onto the surface. Refrigerate for at least 4 hours, up to 2 days.





Ingredients for Chantilly Cream


1 cup of confectioners sugar


1 cup of heavy cream


1 teaspoon of vanilla extract





Directions for Chantilly Cream


1.In a food processor or blender add the ingredients. Pulse mixture every 5 seconds for 10 seconds. Do not allow the machine to continuously run or you will create butter.


2.Continue to pulse this mixture until it starts to fluff up. Continue this process for an additional 5 to 10 minutes for desired consistency. Transfer into a container and refrigerate for 4 hours before using.





Assembly Directions


1.Remove the plastic wrap form both the pudding and the créme. In a large bowl or trifle dish layer the créme and pudding as you desire


2.Top with Chantilly cream and keep chilled before serving.











Notes:


Plastic wrap is used on the créme and pudding to prevent a skin from forming when it cools. It is important that plastic wrap is used to prevent the skin, or the substances will not spread easily.


For people who have an aversion to alcohol in their food, leave out vanilla extract and substitute vanilla sugar. To make vanilla sugar, take two vanilla bean pods and cut them open. In a large airtight container put all your normal sugar (confectioners sugar needs to be separate). Scrape the seeds of the pods into the sugar and fold the seeds in well. Bury the seed pods in this sugar and allow the sugar to sit undisturbed for at least 1 week.


Be careful when making the creme. If heated too much the fats will separate. If this happens, before you cover it with plastic wrap, vigorously whisk the mixture and then apply plastic wrap.


Chantilly Cream is just an exotic name for vanilla flavored whipped cream. For an additional kick, add one drop of almond extract when preparing.
This is a good cheesecake recipe. I've made it and it was delicious.





Cherry Cheesecake Dessert





Ingredients:


1 1/4 cups graham cracker crumbs


2 tablespoons sugar


1/3 cup butter or margarine, melted


FILLING:


11 ounces cream cheese, softened





1/2 cup sugar


2 eggs


1 teaspoon vanilla extract


1 (21 ounce) can cherry pie filling





Directions:


1. In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 8-in. square baking dish; set aside.


2. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla just until blended; pour over crust. Bake at 350 degrees F for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Spoon pie filling over top.
Apple Pandowdy





1 1/4 cup butter


2/3 cup sugar


1 egg


1 cup milk


2 1/2 cups flour


3 teaspoons baking powder


1/2 teaspoons salt


4 cup peeled, sliced apples


1/3 cup brown sugar


2 teaspoons cinnamon


1/2 teaspoons nutmeg





whipped cream or ice cream for garnish Instructions:


Preheat oven to 350° F.


Combine flour, baking powder and salt, set aside.


butter a 9'; square baking dish. Place sliced apples in buttered baking dish and sprinkle with a mixture of brown sugar, cinnamon and nutmeg.


Cream butter and sugar until fluffy. Mix in egg. Add flour mixture, alternating with milk, beginning and ending with flour mixture to make a stiff batter. Spread batter evenly over apples (see photo) and bake for about 50 minutes or until golden brown. Cool for at least ten minutes before serving.


You can serve this dish right out of the pan, or invert it onto a serving plate like an upside-down cake, warm or at room temperature. Top with whipped cream or ice cream.





Note: I double the topping ingredients.


























Minnesota Peach Cobbler





10 cups frozen peaches sliced


2 Tbls. Lemon juice


1 ½ cups white sugar


¼ tsp. salt


¾ cup flour


½ tsp. cinnamon


1 stick of butter





Measure the peaches %26amp; put in large mixing bowl. Let thaw for 10 minutes. Then toss with lemon juice. In smaller bowl combine white sugar, salt, flour %26amp; cinnamon. Mix with a fork until they are well combined. Pour dry mixture over the peaches and toss. You may use a spoon or clean hands. Once most of the dry ingred. Are clinging to the peaches, dump them into the pan you have prepared. Any dry ingred. Left in bowl sprinkle over top of peaches. Melt the butter, then drizzle over the peaches. Then cover cake pan tightly with foil. Bake in 350% oven for 40 min. Take out of oven and set in a heatproof area but don’t turn off oven.





Top Crust





1 cup flour


1 cup white sugar


1 ½ tsp. of baking powder


¼ tsp cinnamon½


1 ½ tsp. salt


½ stick butter


2 beaten eggs





Combine the flour, sugar, cinnamon, baking powder and salt in the smaller bowl you used earlier. Cut in the butter until the mixture looks like coarse cornmeal. Add beaten eggs and mix.





Remove foil from the peach pan, drop spoonfulls of mixture on peaches just dot all over pan. Peaches will look polka dotted and don't worry about openings as it bakes the topping will spread out. Bake an additional 50 minutes or until topping is nice and brown.
This is a recipe from a resteraunt but I can't remember the name of the place......buy a box of funnel cake batter and some oreos, vanilla ice cream, chocolate syrup, and whipped cream. dip oreos into prepared cake batter, fry in oil till golden, (1 to 2 min. on each side). scoop vanilla ice cream into individual bowls, top with two fried oreos, drizzle with a little chocolate syrup, and top with whipped cream. dust with powdered sugar if desired. so good!
It all depends on what I'm in the modd for! But here are a few that are always winners at my house:





Carrot and Pineapple Cake





For the cake:


2 cups granulated sugar


1 1/3 cups vegetable oil


3 extra-large eggs, room temp


1 tsp pure vanilla extract


2½ cups plus 1 Tbsp. all-purpose flour, divided


2 tsp ground cinnamon


2 tsp baking soda


1½ tsp kosher salt


1 cup raisins


1 cup chopped walnuts


1 pound carrots, grated


½ cup diced fresh pineapple





For the frosting:


3/4 pound cream cheese, at room temperature


½ pound unsalted butter, at room temperature


1 tsp pure vanilla extract


1 pound confectioners' sugar, sifted





For the decoration:


½ cup diced fresh pineapple





Preheat the oven to 350ºF. Butter 2 (8”) round cake pans. Line with parchment paper, then butter and flour the pans. (Or, line 22 muffin tins with paper liners for 22 cupcakes.)





For the cake:


Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.





Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.





Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes (35 minutes for cupcakes), or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.





For the frosting:


Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.





Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.





--Ina Garten, “Barefoot Contessa At Home” cookbook





Photo: http://img.foodnetwork.com/FOOD/2008/01/…


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DONNA SUE'S KEY LIME PIE





1 1/4 cups graham gracker crumbs


1/4 cup light brown sugar


1/3 cup butter, melted


2 (14-oz.) cans sweetened condensed milk


1 cup Nellie and Joe's Key Lime Juice


2 egg whites


1/4 teaspoon cream of tartar


2 Tbsp sugar





Combine graham cracker crumbs, brown sugar, and butter. Spray a 9-inch pie plate with Pam and press mixture into pie plate. Bake at 350 degrees for 10 minutes; cool.


Stir together condensed milk and lime juice until blended; pour into crust.


Make meringue topping by beating egg whites and cream of tartar at high speed until foamy. Add sugar, 1 Tbsp at a time, beating until soft peaks form and sugar dissolves (2-4 minutes). Spread meringue over filling.


Bake at 350 degrees for 25 - 28 minutes. Chill overnight. Garnish with lime slices if desired.


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Big, Super-Nutty Peanut Butter Cookies





Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.





2 1/2 cups unbleached all-purpose flour


1/2 teaspoon baking soda


1/2 teaspoon baking powder


1/2 teaspoon table salt


1/2 pound butter (2 sticks), salted


1 cup packed dark brown sugar


1 cup granulated sugar


1 cup extra-crunchy peanut butter , preferably Jif


2 large eggs


2 teaspoons vanilla extract


1 cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)





1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.





2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.





3. Working with 2 tablespoons dough at a time (see illustration 1 below), roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerat
Banana Pudding





1 (14 oz.) can Eagle Brand Sweetened Condensed Milk


1 1/2 cups Cold Water or Milk


1 (4 serving size) package Instant Vanilla Flavor Pudding Mix


2 cups (1 pint) Whipping Cream, whipped or 8 oz. Cool Whip


36 Vanilla Wafers


3 Medium Bananas, sliced %26amp; dipped in lemon juice





In a large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1-cup pudding mixture into 2-1/2 quart glass serving bowl. Top with 1/3 each of the wafers, bananas, and pudding. Repeat layering twice, ending with pudding. Cover; chill. Garnish as desired. Refrigerate leftovers.





Makes 8 to 10 servings.





From Eagle Brand


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Banana Split Dessert





Crust


• 2 ½ cups graham cracker crumbs


• ½ cup sugar


• 1 stick butter or margarine, melted





Filling


• 2 - 8 oz. pkg. cream cheese


• 2 cups sugar


• 4 or 5 bananas (dip in lemon)


• 1 - 20 oz. can crushed pineapple, drained well


• 8 oz. Cool Whip


• ½ cup chopped walnuts


• Maraschino Cherries, for garnish





1. Preheat oven to 350.


2. Combine graham cracker crumbs, the ½ cup sugar and melted butter together. Press into a 9 x 13 inch baking pan. Bake for 5 minutes. Set aside.


3. Cream together the cream cheese and 2 cups sugar. Pour over the crust. Slice the bananas and layer on top of the cream cheese. Spoon the pineapple evenly over the bananas and spread the Cool Whip on top. Refrigerate overnight. Top with chopped nuts and cherries before serving.





Cher's Kitchen.com


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Cherry Crumb Bars





Ingredients:


• 1 pkg. white (or yellow) cake mix


• 1 1/4 cups rolled quick oats, divided


• 1/2 cup (8 tablespoons) margarine or butter, room temperature, divided


• 1 egg


• 1 (21 oz.) can cherry pie filling


• 1/4 cup brown sugar


• 1/2 cup chopped pecans





Preparation:


1. Heat oven to 350°.


2. Grease and flour a 13x9-inch pan.


3. Combine cake mix, 6 tablespoons butter and 1 cup rolled oats.


4. Reserve 1 cup of this for crumb topping.


5. To remaining mixture, add egg; mix well.


6. Press into pan.


7. Pour cherry filling over crust; spread to cover.


8. In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well.


9. Sprinkle over cherries.


10. Bake 30-40 minutes.





Southernfood.About.com


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Four Layer Pudding Dessert





1st Layer:


1 c. flour


1 stick butter, melted


1/2 c. chopped pecans





Combine and pat into 9';x13'; pan. Bake 15 minutes at 350 degrees.





2nd Layer:


8 oz. cream cheese


1 c. powdered sugar


1 c. Cool Whip





Whip together and put on top of layer #1 after it cools.





3rd Layer:


1 pkg. instant vanilla pudding


1 pkg. instant chocolate pudding


3 c. milk


1 tsp. vanilla





Beat mixture until thick; then pour over 2nd layer and set.





4th Layer:


Use the rest of Cool Whip. Spread on top. Then sprinkle chopped pecans over the whipped cream. Store in refrigerator.





cooks.com
An italian classic: tiramisu. Love it.... easy, pretty fast, and always successful.





Here I even found 3 different ones:


Classic Tiramisu


http://www.happystove.com/recipes/tirami…


Pineapple tiramisu


http://www.happystove.com/recipes/tirami…


Strawberry Tiramisu


http://www.happystove.com/recipes/strawb…
I just recommended this recipe to a friend of mine! Try out these chocolate cheesecake squares, http://frigidaire.stores.yahoo.net/chchs… They are so delicious and so easy to make. There squares are a staple at any party I attend; everyone seems to love them!





Hope this helps!
This is a family fav. Just buy a premade graham cracker crust. Get a package of butterscotch pudding mix - follow the directions f/making a pie. Cover w/whipped cream. It's yummy, and it so quick and easy