Recipes Dessert
Blueberry Lasagna
Preheat oven to 350 degrees F.
Lay three strips of lasagna noodles in bottom of greased 9-inch square baking pan.
In bowl, combine ricotta cheese, sugar and egg; beat well. In separate bowl, combine flour, brown sugar, cinnamon and butter; mix well. Top lasagna noodles with
Bush Valley Delight
Combine eggs, cream cheese, vanilla extract and sugar. Beat with an electric mixer until smooth. Place one vanilla wafer in each of 24 lined muffin tins. Fill each three-quarters full with batter. Bake at 350 degrees F for 25 minutes. Cool. Centers will fall. Place two teaspoons of your favorite
Butterfinger Bars
Mix flour, coconut, brown sugar and margarine until crumbly and pat into a 13 x 9-inch pan. Bake 12 to 15 minutes at 350 degrees F, stirring frequently until brown. Cool.
Cream together the cream cheese, confectioners� sugar, Cool Whip� and miniature marshmallows. Put on
Butterscotch Cream Cheese Dessert Bars
Preheat the oven to 325 degrees F.
In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well. Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13 x 9-inch ovenproof
Cafe au Lait Jelly
Sprinkle gelatine over 1/2 cup of the milk and leave to swell. Place bowl over a pan of simmering water until gelatine has dissolved. Stir in sugar and coffee. Separate eggs. Beat egg yolks and remaining milk together. Stir coffee mixture into egg yolk mixture. Cook egg mixture over simmering wa
Cantaloupe in Strawberry Pure
In a blender or food processor, whirl strawberries until pur�ed (you should have 1/2 cup puree). Pour into a large bowl; stir in sugar, sherry and lemon juice. Halve cantaloupe; scoop out and discard seeds. Cut off and discard rind; cut fruit into bite-size pieces. Add melon to strawberry
Caramel Banana Fluff
Preheat oven to 350 degrees F.
In a small bowl, combine bananas, vanilla extract and melted butter, until bananas are well coated.
On a cookie sheet, unroll crescent rolls, creating 4 rectangles (leaving the two triangles attached to form the rectangle). Place 1/4 of banana
Caramel Cinnamon Apples
Melt butter in a heavy nonstick skillet over medium-high heat. Saut� apples, sugar and cinnamon for 12 to 15 minutes, stirring frequently, or until apples begin to turn golden.
When apples begin to caramelize, remove from heat. Stir in pecans. Serve with caramel topping.
Caramel Marshmallow Apples
Line baking sheet with buttered wax paper; set aside.
Combine caramels, marshmallows and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly while preparing apples.
Rinse and dry apples. Insert skewers into apples. Dip ea
Carnival Puffs
Sift flour, salt, baking powder and 1/4 cup sugar together.
Combine eggs and water and blend into the dry ingredients.
Dip a tablespoon into a glass of cold water and then dip it into the batter for a heaping spoonful. Using a rubber spatula, slide the batter off the spoon
Champagne by the Spoonful
Rinse and dry two champagne flutes. In a small saucepan, heat 1/4 cup champagne with sugar and gelatin until sugar and gelatin dissolve and mixture comes to a simmer. Remove from heat and pour into a heatproof glass measuring cup. Add remaining chilled champagne. Chill until mixture just begins
Cheddar Apple Kisses
Preheat oven to 400 degrees F.
Knead flour, cheese and butter until soft dough forms. Pull of pieces of dough, about 1 tablespoon in size. Flatten with hand into small circle. Place fruit in center of each and pinch to seal. When dough is all used, place pieces on parchment paper-line
Cherry Carnival
Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch pan.
Drain cherries, reserving juice. Cut cherries into small pieces.
Sift flour, baking powder and salt together.
Mix shortening, 2 cups sugar, eggs and milk; beat until smooth. Blend in flour mixture
Cherry Cheese Granola Crunch
Mix granola and butter thoroughly. Reserve 2/3 cup and press the remaining granola mixture into an ungreased 9-inch square pan.
Beat cream cheese in small bowl until light and fluffy. Blend in milk gradually. Stir in lemon juice and vanilla extract. Pour over granola mixture in pan. C
Cherry Crepes
Heat oven to 350 degrees F.
Blend sour cream and brown sugar. Set aside.
Beat Bisquick, egg and milk with rotary beater until smooth. Spoon 2 tablespoons batter into hot, lightly greased 6 or 7-inch skillet. Rotate pan until batter covers bottom. Bake until bubbles appear.
Cherry Crumb Dessert
In a mixing bowl, cut butter into cake mix as for pastry dough. Set aside 1 cup. Pat remaining crumbs onto the bottom and 1/2 inch up the sides of a greased 13 x 9-inch baking pan. Spread pie filling over crust. Combine the walnuts with reserved crumbs; sprinkle over top. Bake at 350 degrees F f
Cherry Custard Shortbread
Prepare vanilla pudding as per instructions on the box. Pour over the cooled shortbread.
Mix remaining ingredients together and cook until thickened. Cool and spoon carefully on top of custard. Top with sweetened whipped cream, if desired.
Cherry Lasagna
Preheat oven to 350 degrees F. Coat a 9 x 13-inch dish with cooking spray.
Spread 1 can of pie filling in the bottom of the dish. Layer four noodles evenly over the filling.
In a medium bowl, combine the ricotta, eggs, and granulated sugar. Mix well. Spread over the noodles
Cherry Streusel Lasagna
Preheat oven to 325 degrees F. Grease an 11 x 7 x 1 1/2-inch rectangular baking dish.
Cook and drain noodles as directed on package.
Prepare Streusel; set aside.
Beat cream cheese and sugar in medium bowl with electric mixer on medium speed about 30 seconds or un
Chocolate Banana Chimichangas
Place banana piece in center of tortilla. Place chocolate chips around. Fold and roll up. Seal edges with water. Fry in oil until browned, crispy and blistered. Drain on paper towels and then roll in cinnamon/sugar mix.
Serve with ice cream if desired.
Chocolate Cream Cups
Same day or several days before serving: Put cups in muffin tins. In double boiler over hot, not boiling water, melt chocolate pieces with shortening; keep warm. Starting from top rim of each paper cup, drizzle chocolate 1 heaping teaspoon at a time down inside of cup. About 3 teaspoons will cov
Chocolate Decadence
Line the bottom of a 9-inch springform pan with parchment paper; set aside. Combine chocolate and butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Gradually add chocolate mixture to eggs, beating at medium speed of electric mixer 10 minutes.
Chocolate Dream Dessert
Brush cut side of ladyfingers with Kahl�a. Line bottom and sides of a 9-inch springform pan with ladyfingers, placing rounded sides of ladyfingers toward pan. Set prepared pan aside.
Place chocolate squares in the top of a double boiler. Bring water to a boil over medium heat.
Chocolate Intensity
Heat oven to 350 degrees F. Coat 9-inch springform pan with nonstick cooking spray. Heat milk in large heavy saucepan over low heat until tiny bubbles form around edge of pan.
Add chocolate; heat, stirring occasionally, until melted and smooth. Stir in butter, brandy and vanilla extra
Chocolate Lasagna
Combine the flour, cocoa, and salt in a bowl and make a well in the center. Add the eggs and oil in the center of the well and mix with a fork to form the dough. Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking. Wrap well
Chocolate Lush
Preheat oven to 250 degrees F.
In top of double boiler, place chocolate, sugar, butter, cream cheese, heavy cream, peanut butter, Frangelico and Kahl�a. Heat, stirring, until smooth.
Separate eggs into 10 whites and 8 yolks. Whip egg whites until soft peaks form. Rem
Chocolate Marshmallow Liqueur Cups
Melt chocolate in top of double boiler over hot, not boiling, water. Remove double boiler from heat, but leave top part over hot water. Dip a new clean, dry 1/2-inch brush in melted chocolate. Brush on bottom and sides of baking cups approximately 1/8-inch thick, pushing chocolate into ridges an
Chocolate Mint Crunch
Melt the butter and coffee together over low to medium heat. Add the grated chocolate to the hot coffee/butter mixture. Stir until melted. Stir in the egg yolks and set aside until cooled.
When the chocolate mixture has the consistency of pudding, whisk the egg whites together to soft
Chocolate Passion Bowl
Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in 1 cup of whipped topping. Place half of the brownie cubes into a 2-quart serving bowl; top with half of pudding mixture, half of the raspberries and half of the remaining
Chocolate Quesadillas
Heat oven to 450 degrees F.
Brush both sides of each tortilla with melted butter; place in single layer on ungreased cookie sheet. Place half of a candy bar on half of each tortilla. Fold each tortilla in half to form half-moon shape. Bake at 450 degrees F for 4 to 6 minutes or until
Chocolate Raspberry Cream Crepes
Fresh mint sprigs, for garnish
Blend all ingredients for crepes in a blender or food processor until smooth. Heat 6-inch non-stick skillet pan over medium-high heat; coat with vegetable spray. Pour 2 to 3 tablespoons of batter into pan; swirling to form crepe. Cook minute on each side
Chocolate Raspberry Decadence
Preheat oven to 300 degrees F.
Toast almonds until golden, about 10 minutes. Let cool.
Spray a (9-inch) springform pan with vegetable spray, then line with plastic wrap and spray the lining with vegetable spray.
Melt 1 cup chocolate chips and 1/4 cup cream over l
Chocolate Raspberry Pot Pies
Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the egg yolk and vanilla and mix. Stir the remaining ingredients together, then add to the butter mixture and mix. Form the dough into a disk, wrap in plastic, and chill for 1 h
Chocolate Raspberry Rhapsody
Preheat oven to 350 degrees F. Spray 5-cup ring mold with nonstick cooking spray.
Make chocolate ring: In food processor, combine chocolate chips and sugar, processing until chopped finely. Add boiling water and process until melted and smooth.
Add butter in three additions
Chocolate Ravioli with Raspberry Sauce
Combine cocoa and hot water to make a paste. Combine cocoa paste, bittersweet chocolate, semolina flour, sugar and 2 eggs in a mixing bowl with dough hook. Mix dough until smooth, remove from bowl and knead adding flour as necessary until dough is no longer sticky. Wrap in plastic and refrigerat
Chocolate Rum Angel
Blend first four ingredients in top of double boiler and cook over simmering water, stirring, until mixture is of custard consistency and coats a spoon, about 10 to 15 minutes. Soften gelatine in cold water and add to hot custard, stirring to dissolve. Remove 1 cup of custard and add to chocolat
Chocolate Sinkholes
Melt the butter and chocolate in a double boiler or a metal bowl set over simmering water, stirring occasionally. Allow the mixture to cool to room temperature.
Preheat your oven to 325 degrees F.
Sift the sugar, flour, baking powder, and salt together and set aside. Beat t
Chocolate-Cinnamon Quesadillas
Sprinkle 1 tablespoon of chocolate, 1/2 tablespoon of sugar and 1/4 teaspoon of cinnamon over half of each tortilla. Fold tortillas in half to cover ingredients.
Set quesadillas in a dry skillet and cook over medium heat until speckled with brown spots on both sides, about 2 minutes p
Cinnamon Apples with Dumplings
Combine 1/2 cup flour, 4 tablespoons sugar, salt and baking powder. With a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs; set aside.
In 2-quart saucepan, combine the remaining 2 tablespoons of sugar and remaining 1 tablespoon of flour. Add apple juic
Cloud Dessert
Mix all together and chill.