Dessert

Course: 
  • 1 box yellow, extra-moist cake mix
  • 1 cup evaporated milk
  • 1 14-ounce can sweetened condensed milk
  • 2 cups heavy whipping cream, in all
  • ½ cup rum or 2 tablespoons rum flavoring
  • 3 tablespoons sugar
  • Maraschino cherries and mint leaves for garnish

Tres Leches

Tres Leches

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Course: 

This cake seems to have been the busy homemaker’s answer to a quick and easy dessert. By definition, it is not a cake, but it is made with some off-the-grocery-shelf prepared products that made it an easy answer to a dessert that the whole family could enjoy. Many variations followed this initial recipe, including one made with spice cake mix and apple pie filling.

  • 1 large can crushed pineapple
  • 1 can cherry pie filling
  • 1 box yellow cake mix
  • 2 sticks butter or margarine, melted
  • ½ cup pecans or walnuts, chopped
  • vanilla ice cream, for serving (optional)

Dump Cake

Dump Cake

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Course: 
  • 2 cups sugar
  • 1 cup shortening
  • 4 eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • 4 1-ounce squares German Sweet Chocolate, melted
  • German Chocolate Frosting (recipe follows)

German Chocolate Frosting

  • 1½ cups coconut
  • 1 cup chopped pecans
  • 1 15-ounce can evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • ½ cup butter
  • 1 teaspoon vanilla

German Chocolate Cake

German Chocolate Cake

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Course: 
  • 3 1-ounce squares unsweetened chocolate
  • 2¼ cups sifted cake flour
  • 1½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • ¾ cup shortening
  • 2 cups minus 2 tablespoons brown sugar
  • 3 eggs, slightly beaten
  • 1½ teaspoon vanilla
  • ¾ cup buttermilk
  • 1 can Ancel-brand coconut with syrup
  • Easy Divinity Frosting (recipe follows)

Icing on the Cake: Easy Divinity Frosting

  • ¾ cup sugar
  • ¼ cup water
  • ⅛ teaspoon cream of tartar
  • 1 tablespoon clear corn syrup
  • 1 teaspoon vanilla
  • 2 egg whites, stiffly beaten

Devil's Food Cake

Devil's Food Cake

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Course: 

Chocolate-Raspberry Heart Cake

  • 1¼ cups all-purpose flour
  • ¾ cup (2¼ ounces) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon table salt
  • 8 ounces semisweet chocolate, chopped
  • 12 tablespoons unsalted butter, cut into 12 pieces
  • 1½ cups (10½ ounces) sugar
  • 1 cup buttermilk 4 large eggs
  • 1 teaspoon vanilla extract

Frosting:

  • 7½ ounces (1 ½ cups) fresh or thawed frozen raspberries, plus about 20 fresh raspberries, divided
  • 8 ounces white chocolate, chopped
  • 1 ½ cups (10½ ounces) sugar
  • 6 large egg whites
  • ⅛ teaspoon table salt
  • 24 tablespoons unsalted butter, cut into 24 pieces and softened

Chocolate-Raspberry Heart Cake

Chocolate-Raspberry Heart Cake

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Course: 

Creamed Corn Ice Cream

  • 2 to 3    ears fresh sweet corn
  • 2¼    cups heavy cream
  • 1    cup whole milk
  • 1    vanilla bean
  • ½    cup sugar
  • 6    egg yolks
  • ½    teaspoon pure vanilla extract
  • ¼    teaspoon kosher salt, or to taste
  •     Salted Caramel (recipe follows), at room temperature
  •     Caramel Corn, for garnish

 

Salted Caramel

  • 1    cup granulated sugar
  • 4    tablespoons water
  • ½    cup cream
  • 1    vanilla bean
  • ¾    teaspoon fine table salt

Salted Caramel Corn Ice Cream

Salted Caramel Corn Ice Cream

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Course: 
  • 2¾ pounds ripe peaches. halved lengthwise pitted, and cut into ¾-inch-thick wedges (about 8 cups)
  • 1 cup fresh blueberries blackberries or raspberries
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons light-brown sugar
  • tablespoon fresh lemon juice
  • teaspoon finely grated peeled fresh ginger
  • ½ teaspoon salt plus a pinch
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup (1 stick) cold unsalted butter. cut into small pieces
  • 1 vanilla bean. split lengthwise and seeds scraped (reserve pod for another use)
  • 1 cup plus 2 tablespoons heavy cream plus more for brushing
  • Sanding sugar for sprinkling

Peach and Berry Cobbler Peach and Berry Cobbler

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Course: 

For the Crust and Filling

  • 1 Graham-Cracker Crust
  • 1 cup sugar
  • 2 cup unsweetened Dutch-process cocoa powder
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 1½ cups milk
  • 3 ounces bittersweet chocolate. finely chopped
  • 2 tablespoons unsalted butter, cut into small pieces
  • ½ teaspoon pure vanilla extract


For the Topping

  • 1½ teaspoons unflavored powdered gelatin
  • 5 tablespoons cold water
  • ¾ cup sugar
  • 1 tablespoon cornstarch
  • ⅛ teaspoon salt
  • 1 cup milk
  • teaspoon pure vanilla extract
  • 2 tablespoons light rum
  • 4 large egg whites, room temperature

Black-Bottom Pie

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