Dessert Recipes

So we all know that we love our yummy treats. Check out all of these amazing dessert recipes we have put together for all of you to enjoy.

Apple Skillet Cake

Apple Skillet Cake Recipe

3 large eggs
3/4 cup all-purpose flour
2 tablespoons granulated sugar
3/4 cup milk
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups thinly sliced tart green apples
1/4 cup unsalted butter
Maple syrup, if desired

In a large bowl whisk together eggs, flour, and sugar, whisking until the mixture is smooth. Whisk in the milk, cinnamon and vanilla extract, until the mixture is combined well. Stir in the apples.

In a 9- or 10-inch cast iron skillet melt the butter over moderate heat. Pour the batter into the skillet, spreading the apples evenly, and bake the cake in the middle of a preheated 375 degree F oven for 30 minutes, or until it is puffed and begins to pull away from the sides of the skillet.

Serve the cake cut into wedges with maple syrup. Serves 4 to 6.

Get Real Free Samples That Are Updated Daily

Join The MyFreeDeals Community for Free Money Saving Classes

Caribbean Ice Cream Pie

Caribbean Ice Cream Pie

1 (7 ounce) package flaked coconut
1/2 gallon vanilla ice cream, divided in half and slightly softened
2 tablespoons rum
Few drops green food coloring
1/3 cup butter
1 (8 ounce) can crushed pineapple, drained
2 limes, grated, plus the juice

In large skillet, stir coconut in melted butter over medium-high heat until golden and toasty. Reserve 2 tablespoons for garnish. Press remainder into bottom and sides of 9-inch pie plate and chill.

Combine half of slightly softened ice cream with pineapple and rum; spread over crust, then freeze.

Stir grated peel, juice of limes and food coloring into remainder of ice cream. Mound on top of pineapple layer; sprinkle with coconut and freeze.

Makes 8 to 10 servings.

Cherry Baby Cakes

Cherry Baby Cakes

Makes about 60.

If you make the mini cakes, you’ll have plenty to stash – unfrosted – in the freezer in tightly covered containers for up to three months. Thaw and frost when ready to eat more. Or use the batter to make about 16 full-size cupcakes.

1 1/3 cups flour
2/3 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
2/3 cup cherry marmalade or cherry preserves,
    large pieces snipped if necessary

Icing
2 1/2 cups sifted confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
60 maraschino cherries with stems, drained

To make cupcakes: Preheat oven to 350 degrees. Line 60 (1 3/4-inch) muffin cups with miniature paper bake cups; set aside.

In a large mixing bowl combine flour, sugar, baking powder and salt. Add milk, butter, egg and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Spoon 1 scant teaspoon of batter into each muffin cup. Add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter.

Bake cupcakes about 12 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire rack.

To make icing: In a small bowl, combine confectioners’ sugar, vanilla extract and milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.

To garnish: Pat cherries dry with clean paper toweling. Drizzle each cupcake with about 1/2 teaspoon icing. Dip half of each cherry into remaining icing; place on top of cakes.

Nutrition information per serving: Calories 63; Carbohydrates 13 g; Protein 0 g; Fat 1 g, including sat. fat 1 g; Cholesterol 6 mg; Sodium 36 mg; Dietary fiber 0 g

Chocolate-Cinnamon Quesadillas

Chocolate-Cinnamon Quesadillas

 

2 tablespoons semisweet chocolate, grated
    or chopped (about 3/4 ounce)
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
2 medium flour tortillas, plain or whole wheat
1 teaspoon powdered sugar

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 per side. Sprinkle each with 1/2 teaspoon of powdered sugar; serve.

Yields 1 quesadilla per serving.

Serves 2. -  WW points per serving: 3

Chocolate Sinkholes

Chocolate Sinkholes

Serves 6 to 8.

8 tablespoons (1 stick) unsalted butter, cut into pieces
6 ounces bittersweet chocolate, chopped
3/4 cup plus 2 tablespoons granulated sugar
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract

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 the eggs and vanilla in a medium bowl until frothy. Stir in the chocolate mixture until incorporated. Then slowly stir in the sugar-flour mixture just until everything is combined.

Divide the batter among six 6-ounce or eight 5-ounce custard cups or ramekins. Arrange the custard cups in a baking dish or roasting pan and fill the dish with enough cool tap water to come one-third of the way up the sides of the cups. (This water bath assures that the bottom portions of the cakes remain in a batter state.)

Bake for 34 to 38 minutes, until the tops are firm. Serve warm.

cherry carnival

Cherry Carnival

1 (16 ounce) can sour cherries
3 1/2 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
2 1/2 cups granulated sugar, divided
2 eggs
1 1/2 cups milk
3 tablespoons cornstarch
2 tablespoons lemon juice
1/2 teaspoon almond extract

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

Tiramisu Cheesecake

Tiramisu Cheesecake

24 ounces cream cheese
1 cup granulated sugar
1 (8 ounce) container mascarpone cheese
2 eggs
4 tablespoons all-purpose flour
4 tablespoons coffee brandy or espresso or just strong coffee
1 (8 ounce) package French or Italian ladyfingers, crispy type
4 tablespoons butter or margarine
Melted semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom oven rack.

Crush the package of ladyfingers to fine crumbs. Melt the butter or margarine, and add to the crumbs. Moisten with 2 tablespoons of the coffee brandy or espresso. Press into an 8- or 9-inch springform pan.

In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee brandy or espresso, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.

Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight, before serving. Right before serving, grate some semisweet chocolate on the top.

Candied Orange and White Chocolate Cheesecake

Candied Orange and White Chocolate Cheesecake

Crust
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon grated orange peel (orange part only)
1/2 cup plus 2 tablespoons cold unsalted butter,
    cut into pieces (1 1/4 sticks)
Dash of salt

Preheat oven to 350 degrees F. Butter 9-inch spring-form pan with sides at least 2 1/2 inches high. Wrap outside of pan with large piece of heavy aluminum foil.

Combine flour, sugar, grated peel, butter and salt in large bowl of electric mixer and mix on low speed just until small crumbs form. Mixture should not form a ball.

Press mixture onto bottom and 1/2 inch up side of prepared pan. Bake about 15 minutes until crust is golden. Do not turn oven off.

Filling
32 ounces cream cheese, softened
1 1/4 cups granulated sugar
2 tablespoons all-purpose flour
4 eggs (at room temperature)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 tablespoon orange-flavored liqueur, such as Grand Marnier
1 tablespoon grated orange peel (orange part only)
2 tablespoons whipping cream
6 ounces white chocolate, melted

Mix cream cheese in large bowl of electric mixer on low speed until smooth. Add sugar and mix until smooth. Mix in flour. Add eggs, 2 at a time, mixing until batter is smooth. Mix in vanilla extract, almond extract, liqueur, orange peel and cream. Stir in melted white chocolate. Pour batter into prepared springform pan. Place cheesecake in large baking pan with at least 2-inch high sides and place in oven. Pour hot water in large pan to reach 1 inch up sides of springform pan. Bake about 1 hour, until top looks firm when given gentle shake.

Remove from water bath. Cover with paper towels and cool thoroughly, about 2 hours.

Cheesecake should feel cool to the touch. Cover with plastic wrap and chill thoroughly in refrigerator, at least 6 hours or overnight.

Topping
2 oranges (for peel only)
2/3 cup water
1/3 cup granulated sugar

Using vegetable peeler with slight sawing motion, remove orange peel from oranges in large strips. Cut into matchstick-size strips. Place strips in small saucepan and cover with water. Bring to boil. Drain orange strips and rinse with cold water.

Combine 2/3 cup water and the sugar in small saucepan and simmer over medium heat, stirring to dissolve sugar. Add orange peel and simmer 10 minutes; drain and cool. Or, refrigerate peel in its syrup up to 1 week.

Place border of glazed orange peel around edge of cheesecake. Store in refrigerator up to 7 days. Serve at room temperature.

Banana Ice Cream

Banana Ice Cream

Banana Ice Cream

12 ripe bananas
2 quarts whipping cream
1 1/2 cups granulated sugar
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons vanilla extract
25 to 30 pounds chopped ice
5 pounds rock salt

Blend all bananas in food processor until thick. Put banana mixture in bottom of an ice cream maker. Add whipping cream, sugar, lemon juice, salt and vanilla extract. There should be about 2 inches of space between the top of the mixture and the top of the freezer.

Fill the ice cream maker with an ice and rock salt mixture of 2 ice to 1 rock salt ratio. Crank freezer handle about 15 to 20 minutes, refilling around ice cream container with ice and rock salt mixture.

Makes 1 gallon.

Amish Christmas Cookies

 

 

Amish Christmas Cookies

Amish Christmas Cookies

1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg

Preheat oven to 350 degrees F. Grease cookie sheets.

Cream butter and sugar. Blend in molasses and eggs.

Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters. Bake for 10 to 12 minutes.

Brandied Peach Cheesecake

Brandied Peach Cheesecake

8 ounces cream cheese, softened
1 3/4 cups milk, divided
1/4 cup cognac or other brandy
1 box instant vanilla pudding mix
1 (8-inch) graham cracker crust
10 ounces frozen peaches, thawed and drained
1/4 cup currant jelly
2 teaspoons cognac

Stir cream cheese until soft; blend in 1/2 cup of the milk. Add remaining milk, cognac and pudding mix. Beat slowly just until well mixed. Pour into crust. Chill 1 hour.

Arrange peach slices attractively on cheese filling.

Heat jelly and additional cognac together. Pour over peach slices. Chill.

Serves 6.

Brown Bag Apple Pie

 

Brown Bag Apple Pie

Brown Bag Apple Pie

The night before baking, combine the following:

6 to 8 apples peeled
2 tablespoons lemon juice
1/2 cup rum
1 tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg or mace
1 teaspoon allspice
1/2 cup raisins (optional)
1/2 cup nuts (optional)

The night before baking, combine apples and lemon juice. Mix in the rum, then cover with water. Add remaining ingredients.

The next day, prepare an unbaked 9- or 10-inch pie shell. Mix the following with the drained apple mixture in a bowl and then pour into pie shell.

1/2 cup granulated sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 tablespoons lemon juice (to drip over apples)

Topping
1 cup granulated sugar
1 cup flour
1 cup butter

In a bowl cut with a pastry blender or two knives until pea sized. Pour over the top of the apples. Put pie on cookie sheet and put in brown shopping bag. Staple shut. Bake in a 425 degree F oven for 1 hour. Let cool and then serve warm for best effect.

Blueberry Crisp

Blueberry Crisp

3 cups fresh blueberries
2 tablespoons lemon juice
2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
3/4 teaspoon ground cinnamon
Dash of salt
1/3 cup cold butter
Half-and-half or light cream

Place berries in 2-quart square baking dish. Sprinkle with lemon juice.

In a medium bowl combine brown sugar, flour, oats, cinnamon, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle oat mixture over berries. Bake at 375 degrees F for 25 minutes or until topping is golden brown and berries are tender. Serve warm with cream, if desired.

Serves 4 to 6.

Per Serving: 427 calories; 16 g total fat (10 g saturated fat); 41 mg cholesterol; 243 mg sodium; 70 g carbohydrates; 4 g fiber; 4 g protein

Dietary Exchanges: 1 starch; 3 fruit; 3 fat

All-American Jell-O Cake

 

All-American Jell-O CakeAll-American Jell-O Cake

 

1 (18.25 ounce) box cake mix
1 small box strawberry Jell-O
1 small box blueberry Jell-O
1 (12 ounce) container Cool Whip

Prepare cake mix according to directions on box, and bake in two layers.

Remove cakes from pans. Clean pans. Return cool cake to pans. Pierce cake with meat fork 1/2 inch apart.

Mix strawberry Jell-O and 1 cup boiling water; pour over first layer.

Repeat with blueberry Jell-O for second layer. Refrigerate 3-4 hours.

Dip pans in hot water to loosen cake. Put layers atop each other, using Cool Whip for filling and frosting.

Decorate top with small American flags.

Chocolate Irish Cream Cheesecake

Chocolate Irish Cream Cheesecake

1 cup chocolate wafer crumbs (about 18 cookies)*
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
24 ounces cream cheese, softened
1 (8 ounce) container dairy sour cream
1 cup granulated sugar
1 (8 ounce) package semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla extract
Fresh raspberries (optional)
1/3 cup semisweet chocolate pieces, melted (optional)

Preheat oven to 325 degrees F.

For crust, in a medium mixing bowl combine crumbs, butter and cinnamon; toss gently to mix. Spread mixture evenly in the bottom of a 9- or 10-inch* springform pan; press onto bottom for a firm, even crust. Set pan aside.

For filling, in a large mixing bowl combine cream cheese, sour cream, sugar and melted chocolate; beat with an electric mixer on medium to high speed until combined. Add eggs all at once. Beat on low speed just until combined. Do not overbeat. Stir in liqueur, whipping cream or milk, and vanilla extract. Place pan on a baking sheet. Pour filling into crust. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

Cool in pan on a wire rack for 15 minutes. Remove sides; cool completely. Cover and chill cheesecake for 4 hours or overnight.

Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup melted chocolate, if desired.

Serves 12 to 16.

NOTE: If using the 10-inch springform pan, add another 1/4 cup chocolate wafer crumbs to the crust.

Bing Cherry Crisp

Bing Cherry Crisp

ToppingBing Cherry Crisp
1 cup flour
3/4 cup brown sugar
1/2 cup oats
1/2 cup nuts
1/2 cup (1 stick) plus 2 tablespoons melted butter
Pinch of salt

Mix topping ingredients together.

Fruit Filling
5 cups pitted Bing cherries
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup flour
1/2 cup brown sugar

Mix filling ingredients together, and put into a 13 x 9-inch pan. Spread topping over fruit. Bake at 350 degrees F for 45 minutes.

Cheesecake Elegante

Cheesecake Elegante

Cheesecake Elegante

Crust
1 1/2 cups graham cracker crumbs
1/4 cup confectioners’ sugar
1 teaspoon ground allspice
1/3 cup melted butter

Combine all ingredients. Spread in bottom of a 9-inch springform pan, pressing some of the crumbs up the sides to form a rim about 1 1/2 inches high.

Cheese Layer
32 ounces cream cheese (at room temperature)
4 eggs, lightly beaten
1 1/3 cups granulated sugar
1 tablespoon pure vanilla extract

Beat cheese until soft and creamy. Add eggs, sugar and vanilla extract, beating until thoroughly creamed and smooth. Pour into prepared crust. Bake at 325 degrees F for 1 hour and 15 minutes, then top with sour cream layer.

Sour Cream Layer
1 pint dairy sour cream
1/3 cup granulatedsugar
1 tablespoon pure vanilla extract
1/4 teaspoon rum extract

Combine all ingredients. Spread over cheese layer. Return cheesecake to oven. Increase temperature to 450 degrees F and bake for 7 minutes. Remove from oven and cool, then chill.

Chocolate Popovers

Chocolate Popovers

3 eggs
1 cup milk
1 tablespoon butter, melted
1 cup all-purpose flour
2 tablespoons shaved unsweetened chocolate
1/4 teaspoon salt

Preheat oven to 375 degrees F. Heavily grease 12 nonstick muffin cups or 6 nonstick popover pans.

In a medium bowl, whisk together eggs, milk and butter. Add flour, chocolate and salt; beat until smooth. Divide batter between the 12 cups, filling each about 3/4 full. Bake for 45 to 50 minutes or until puffed and crispy on top. Remove from oven and serve as soon as possible.

If you like, garnish with chocolate curls and strawberries or raspberries.

Yield: 6 large popovers

Brandied Chocolate Fondue

Brandied Chocolate Fondue

1/2 pint whipping cream (do not whip)
4 (4 ounce) Hershey bars
1/4 cup brandy
Banana slices, pineapple chunks and
    strawberries, cut into bite-size pieces
Chopped pecans

Melt whipping cream and Hershey bars in a fondue pot until liquid; add brandy and stir until well mixed.

Put fruit in bowls around the fondue pot. Dip fruit into fondue, then into bowl of crushed pecans.

Carrot Ice Cream Pie

Carrot Ice Cream Pie

Source: Taste of Home magazine – February/March 2000

1 1/3 cups graham cracker crumbs
(about 21 squares)
1/3 cup packed brown sugar
1/3 cup butter or margarine, melted
1/3 cup lemonade concentrate
2 1/4 cups chopped carrots
1/4 cup granulated sugar
1 quart vanilla ice cream, softened

In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom and up the sides of an ungreased 9-inch pie place. Refrigerate for 30 minutes.

Meanwhile, place lemonade concentrate, carrots and sugar in a food processor or blender; cover and process until carrots are finely chopped and mixture is blended. Transfer to a bowl; stir in ice cream until well blended. Pour into crust. Cover and freeze for 8 hours or overnight.

Remove from the freezer 15 to 20 minutes before serving.

Yields 6 to 8 servings.

Load More