I need some ideas for desserts

Sat 4 Oct, 2008 12:17 am
Today's newsletter from America's Test Kitchen has a bunch of apple dessert recipes in it. Ya want me to post them here?

They are for:

Apple-Cinnamon Syrup
Apple Crumble
Blue-Ribbon Apple Cake
Easy Apple Turnovers

It's an easy cut and paste so put in your requests.

Sat 4 Oct, 2008 08:12 am
Hi B:

Yes! The crumble and turnover ones would be much appreciated. Thank you, you're a doll.
Sat 4 Oct, 2008 08:21 am
Good day Mame.
My wife makes a jello cake. Simple. Bakes a boxed cake. (yellow) Lets it cool for five minutes. Pokes a bunch of holes in it. Mixes strawberry jellow(any kind will do) and pours it over the cake. Into the refrigerator. Tops with cool whip.
Not my cup of tea, but everyone else loves it.
Sat 4 Oct, 2008 09:59 am
Yeah, I used to make that cake for my kids. Thanks alex.
Sat 4 Oct, 2008 10:16 am
Eclair cake
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading.
Sat 4 Oct, 2008 10:30 am
Thanks, MB, that sounds positively decadent.

Does anyone have a really good butter tart recipe?
0 Replies
Sat 4 Oct, 2008 10:16 pm
From America's Test Kitchen.

Apple Crumble
Serves 4 to 6



1/2 teaspoon cornstarch
4 teaspoons fresh lemon juice
1 1/2 pounds Granny Smith apples (about 3 medium), peeled and cut into 1/2-inch cubes (about 4 cups)
1 1/2 pounds Golden Delicious apples (about 3 medium), peeled and cut into 1/2-inch cubes (about 4 cups)
2/3 cup granulated sugar
Pinch table salt
Pinch ground cinnamon
Pinch ground nutmeg


1 cup unbleached all-purpose flour (5 ounces)
1/4 cup granulated sugar (1 3/4 ounces) plus 1 tablespoon
1/4 cup packed brown sugar (light or dark), 1 3/4 ounces
1/8 teaspoon table salt
2 teaspoons vanilla extract
6 tablespoons unsalted butter , cut into 6 pieces and very soft
1/2 cup sliced almonds

1. Adjust oven racks to lower and middle positions; heat oven to 350 degrees.

2. FOR THE FILLING: Meanwhile, combine cornstarch and lemon juice in large bowl until cornstarch is dissolved. Add apples, sugar, salt, cinnamon, and nutmeg; toss to combine. Transfer mixture to 8-inch-square glass baking dish. Cover tightly with foil and set aside.

3. FOR THE TOPPING: Combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine, about five 1-second pulses. Add butter and half of almonds; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining almonds over mixture and combine with 2 quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2-inch chunks, with some smaller, loose bits). Place topping mixture on middle rack in oven and apple filling mixture on lower rack. Bake topping until chunks are lightly browned and firm, about 20 minutes. Remove both topping and apples from oven.

4. TO ASSEMBLE AND BAKE: Remove foil from apple filling and gently stir. Grasping edges of parchment paper (following "Transferring the Baked Crumble" instructions 1 and 2 below) slide topping over apples and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon sugar over top and place on middle oven rack. Bake until well browned and fruit is tender and bubbling around edges, about 25 minutes. Cool on wire rack until warm, at least 15 minutes; serve.

STEP BY STEP: Transferring the Baked Crumble Onto Filling

1. After crumble is baked, lift short sides of parchment paper. (Crumble will break apart into uneven 1/2- to 3/4-inch pieces.)

2. Carefully slide broken crumble pieces onto peaches or apples, spreading into even layer with spatula.
0 Replies
Sat 4 Oct, 2008 10:18 pm
From America's Test Kitchen.

Easy Apple Turnovers
Crisp-crusted, juicy turnovers capture all the flavor of apple pie in convenient, fun-to-eat, individual pastries. The sweet crust is the perfect foil for the juicy apples. Most turnovers, however, take a long time to make, requiring a difficult-to-make pastry and a cooked filling. Perhaps we were asking too much, but we wanted a turnover that would take minutes to prepare (we were willing to use store-bought dough). Here’s what we discovered:

Test Kitchen Discoveries

Frozen puff pastry makes a quick and easy-to-prepare turnover dough. Allow the dough to thaw overnight in the refrigerator to avoid cracking.
Blend applesauce and fresh Granny Smith apples for a quick, complex-tasting filling. Process the fresh apples with sugar and drain them to remove excess liquid that would make the turnovers soggy.
Use the sticky, sugary juice shed by the apples to “glue” the seams of the turnovers together. Use the same juice to brush the tops of the turnovers for a shiny, crackly top.
Cook the turnovers in a hot (400-degree) oven for the best results. Puff pastry relies on high temperatures to lift the numerous, individual layers apart for its crisp texture.


Perfect Turnovers

1. Place 2 tablespoons of the apple mixture in the center of each 5-inch square of pastry. Brush edges of pastry with reserved apple juice.

2. Bring one corner over pastry to meet opposite corner to form a triangle. Use a fork to crimp the edges and seal turnovers.

Easy Apple Turnovers
Makes 8

If you don’t have a food processor, grate the peeled and cored apples on the coarse side of a box grater before mixing them with the lemon juice, sugar, and salt. This recipe is easily cut in half.

3/4 cup sugar
1 teaspoon ground cinnamon
2 Granny Smith apples , peeled, cored, and chopped coarse
1 tablespoon lemon juice
1/8 teaspoon table salt
1/2 cup applesauce
2 sheets frozen puff pastry (9 by 9 1/2 inches), thawed overnight in refrigerator
Flour for dusting work surface

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Combine 1/4 cup sugar and cinnamon in small bowl.

2. Pulse apples, remaining 1/2 cup sugar, lemon juice, and salt in food processor until chopped into pieces no larger than 1/2 inch. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices. Transfer apple mixture to medium bowl and stir in applesauce.

3. Unfold 1 sheet puff pastry onto lightly floured work surface and roll into 10-inch square. Cut into four 5-inch squares and fill each turnover with 2 tablespoons apple mixture, brush edges with reserved apple juice, then fold and crimp (see photos). Place turnovers on plate and freeze until firm, about 15 minutes. Repeat with remaining sheet puff pastry and filling.

4. Line two rimmed baking sheets with parchment paper. With turnovers still on large plate, brush tops with reserved apple juice and sprinkle with cinnamon sugar. Place 4 turnovers on each baking sheet and bake until well browned, 20 to 26 minutes, rotating sheets halfway through baking time. Transfer turnovers to wire rack and let cool slightly. Turnovers can be served warm or at room temperature.

Make Ahead

You can fill, fold, and freeze the unbaked turnovers up to 1 month in advance. Freeze them on a baking sheet, then transfer to a zipper-lock freezer bag. Before baking, allow the turnovers to sit at room temperature for 20 minutes, then proceed with the recipe as directed.

0 Replies
Sat 4 Oct, 2008 10:22 pm
And just for kicks, here's the Apple Cake recipe. It sounds very similar in method to that of pineapple upside down cake.

From America's Test Kitchen.

Blue-Ribbon Apple Cake
Serves 8

Granny Smiths are the best choice because they hold their shape nicely and are tart. Other apples that hold their shape when cooked, such as Cortlands, can also be used in this recipe. Serve with whipped cream or vanilla ice cream.

For the Apples

4 tablespoons unsalted butter , plus extra for greasing cake pan
1/2 cup packed light brown sugar
1/8 teaspoon table salt
4 Granny Smith apples , peeled, cored, and cut into 1/2-inch slices (about 5 cups)

For the Cake

1/2 cup sour cream
1 large egg plus 1 yolk
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
8 tablespoons unsalted butter (1-stick), cut into chunks and brought to room temperature

1. Adjust oven rack to center position and heat oven to 350 degrees. Lightly butter 9-inch cake pan.

For the Apples

2. Place butter in large heavy-bottomed skillet over medium-high heat. Once butter has stopped foaming, add sugar and stir to combine. Continue to cook until sugar turns dark brown (it should look like dark brown sugar), about 2 minutes, swirling pan occasionally. Add salt and apples and fold with spatula to combine. Cook, stirring often, until apples have softened slightly and juices are thickened and syrupy, 5 to 7 minutes. Remove pan from heat and spoon apples into prepared cake pan.

For the Cake

3. In small bowl, whisk together 1/4 cup sour cream, egg, yolk, and vanilla until well combined.

4. Place flour, sugar, baking powder, baking soda, and salt in large bowl. Use electric mixer on low speed for 15 seconds to blend. Add butter and remaining 1/4 cup sour cream and mix on low speed until dry ingredients are moistened, 1 to 2 minutes. Increase speed to medium and mix for 2 minutes. Add sour cream/egg mixture and beat on medium-high, scraping down sides of bowl, until batter is homogeneous and fluffy, about 1 minute.

5. Spoon batter over apples and gently spread out to thin layer that covers apples. Bake until cake is dark golden brown, feels set, and cake tester comes out clean when inserted in center, 35 to 40 minutes. Transfer pan to wire rack and let cool for 5 minutes.

6. Place serving plate over top of pan and invert. Let cake sit inverted for about 1 minute without tapping or shaking pan. Cake will slowly detach itself. Once cake is on platter, gently remove pan. Serve warm (not hot) or at room temperature.
0 Replies
Sun 5 Oct, 2008 09:28 am
A favorite of mine is an italian apple torte that is really a simple apple cake. I find the recipe as is too sweet - I'd add less sugar - but most people like sweet. The apples don't have to be golden delicious.

torta di mele link
0 Replies
Abhibhava Ubriani
Wed 29 Jul, 2015 04:30 am
You can do one thing just go and buy it from creamless cake from market and prepare some creams at home and put it on them and give your touch its solve it out.
0 Replies
Tue 18 Aug, 2015 06:14 pm
The modus operandi of the fingers of the bride
4 cups white flour [Rough grinding]
1 cup fine semolina
Tablespoon highball [tavern]
Tablespoon sugar
Baking powder tsp
1 cup hot vegetable oil
Oil for frying
Qatar is equipped with pre-cool

The method of work

We put flour and semolina, put pinch of sugar and one teaspoon baking powder Bakang
Bmzjhm together and then make a hole the center of flour and pour the oil must be hot

Mix the flour with the oil through a spoon so as not to burn our fingers
We then rub it by hand until we get this form

And other make a nice hole to put yeast

We Bajn for 10 minutes, although Aanjta water you can add a cup intermittently
And let it rest for an hour and then we start making the fingers
And line up on the Shabak [the refinery, which make the couscous]

And we have made us boiling oil on the fire
We fried fingers bride delicious

And then put them in diameter

Ohna after that we have recovered the fingers of the country delicious
0 Replies
Abhibhava Ubriani
Fri 21 Aug, 2015 05:21 am
Berries and Coconut Cream

2 pounds mixed berries (such as blackberries and raspberries) 2 tablespoons granulated sugar 2 tablespoons fresh lime juice 1 cup heavy cream 1/2 cup cream of coconut (such as Coco Lopez)
In a large bowl, gently toss the berries, sugar, and lime juice.
With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with the berries.
0 Replies
Abhibhava Ubriani
Wed 2 Sep, 2015 05:10 am
You can try Chocolate-Mint Bars, its great desert to cook at home. below m describing the recipe:
Ingredients required:

4 1/2 ounces all-purpose flour (about 1 cup) $
1/2 teaspoon salt $
1 cup granulated sugar $
1/2 cup egg substitute
1/4 cup butter, melted $
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten $
1 (16-ounce) can chocolate syrup $
Cooking spray $
2 cups powdered sugar $
1/4 cup butter, melted $
2 tablespoons fat-free milk $
1/2 teaspoon peppermint extract
2 drops green food coloring
3/4 cup semisweet chocolate chips
3 tablespoons butter $


1. Preheat oven to 350°.

2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
0 Replies
Banana Breath
Sat 19 Sep, 2015 08:07 pm
I hope this is the simplest yet best suggestion of the bunch, and yes, I know it's many years after the original question.
The suggestion is: Chocolate mousse with semi-thawed frozen berries, since you said you have berries.
This recipe for the "best chocolate mousse ever" takes only two ingredients, and one of them is water. And it just takes 5 minutes.
Serve with partially thawed berries that still have a little crackle of ice crystals in them.
So there you have it, 2 ingredients (other than water) and 5 minutes, for a most exquisite dessert.
0 Replies

Related Topics

Low fat this, Low fat that. - Question by MMarciano
Favorite foods to have as leftovers - Discussion by kickycan
Chestnuts, MiCROWAVE BOMBLETS - Discussion by farmerman
Food Favorites Trivia - Discussion by Miller
Copyright © 2022 MadLab, LLC :: Terms of Service :: Privacy Policy :: Page generated in 0.03 seconds on 08/18/2022 at 11:34:15