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Chocolate
Chocolate!

Luxury, handmade, chocolate gifts including roasted almond, hazelnut, praline, pistachio, orange peel, rich dark, lavender honey, and many other exotic combinations.

 

Baby Cakes
Baby Cakes

For baby showers, first birthdays, congratulations.

Other Desserts

What you'll find on this page:
Cherry Delight
Death by Chocolate
Baklava
Cappuccino Cheesebake (No baking required!)
Mint Surprise Cookies
Chocolate Chip
Triple Layer Cookie Bars
Ice Cream
Lemon Ice in Lemon Cups

 

Cherry Delight (from the kitchen of Jill Jobert)

  • 2 C. graham cracker crumbs
  • 1 stick melted margarine
  • 2 T. sugar
  • 3 small packages of Dream Whip
  • 11 oz. cream cheese (1- 8oz. and 1- 3 oz. pkg)
  • 3/4 C. confectioners sugar
  • 1 can of pie filling (cherry or blueberry work well)

Mix graham cracker crumbs with melted margarine and sugar. Pat into 13 x 9" baking pan. Mix Dream Whip according to package; set aside. Whip cream cheese with confectioners sugar until smooth. Fold in Dream Whip. Spread mixture evenly over graham cracker bottom. Pour pie filling over mixture, cover and chill for at least 4 hours before serving.

 

Death by Chocolate

  • 1 box of chocolate cake mix
  • 1 c. kahula
  • 4 large boxes instant mousse
  • 4 Skor bars
  • 2 pints heavy cream

Prepare chocoate cake as directed and bake in a 13x9" pan. Pierce with fork and drizzle 1 c. Khula over top and chill overnight. Prepare 4 large boxes of instant mousse as directed. Whip 2 pints of heavy cream. Break Skor bars into pieces or crush with rolling pin. Combine ingredients in layers ending with candy.

 

Baklava

  • 1-1/2 c. granulated sugar
  • 6 T. honey
  • 1-1/2 c. water
  • 1 T. lemon juice
  • 1 lb. package phyllo pastry
  • 1 c. unsalted butter, melted
  • 1 c. chopped walnuts
  • 1/2 tsp. ground cinnamon
  • 1-1/2 T. sugar

Combine sugar, honey, water and lemon juice in a heavy saucepan. Over low heat, cook until sugar dissolves. Stir occasionally. After the sugar is completely dissolved, raise the heat and bring mixture to a boil. When the mixture is thick enough to coat a spoon (about 2 minutes), remove from heat and allow it to cool. When completely cooled, refrigerate.

Preheat oven to 350 degrees. Using a 12x18" baking sheet, grease bottom with just enough melted butter to prevent sticking. Place about 8 sheets of phyllo in the baking sheet, brushing each layer with some of the melted butter.

Mix nuts, sugar and cinnamon together and spread 1/2 of the mixture over top of pastry sheets. Place two more sheets of pastry, brushing each with butter on top. Cover with remaining nut mixture. Layer the remaining sheets of pastry, brushing each with melted butter.

Using a sharp knife, score a diamond pattern in the top. Sprinkle the pastry with water to keep it moist and to prevent it from curling. Bake at 350 degrees for 30 minutes and then raise oven temperature to 425 degrees and continue baking for 10-15 minutes or until the pastry is cooked to a golden brown. Remove from oven and immediately pour cooled syrup over top. Let cool completely, then cut along your scored diamond lines.

Cappuccino Cheesebake (No baking required!)

  • 1 package (11.1 oz) Jello no bake real cheesecake
  • 2 T. sugar
  • 1/3 c. butter or margarine, melted
  • 2 tsp. instant coffee
  • 1-1/2 c. cold milk
  • 1/4 tsp. ground cinnamon

Prepare crumb pie crust according to package and press firmly into a 9 inch pie plate. Dissolve coffee in milk. Beat milk mixture, filling mix and cinnamon with electric mixer on low speed until blended. Beat on medium speed for 3 minutes more. Spoon into crust and refrigerate at least 1 hour.

 

Ice Cream

Homemade ice cream is easy to make if you have an ice cream maker or plenty of time! If not, we suggest you purchase your ice cream from a specialty store or from your supermarket. For a pretty dessert with very little work, purchase a pre-made cookie pie crust and fill it with softened ice cream. Add a layer of melted chocolate, and garnish the top with chocolate curls, cookie crumbs or nuts. Refreeze till firm before serving.


Lemon Ice in Lemon Cups

  • 6 large lemons
  • 1 envelope unflavored gelatin
  • 1 cup sugar
  • mint sprigs for garnish

Early in the day or up to 2 weeks ahead cut off 1/3 of each lemon from one lenghtwise side. Grate peel from top 1/3 pieces. Wrap 1 t. grated lemon peel in plastic wrap, refrigerate for garnish. Set aside remaining grated lemon peel. Squeeze juice from bottom pieces of lemon to make 3/4 cup of juice. Remove all the crushed pulp and membrane and cut a thin slice off bottom so they can stand upright. Refrigerate in plastic bags. In 2 qt. saucepan, combine gelatin, sugar and 2 1/4 cups water. Over medium-low heat cook, stirring constantly until gelatin dissolves. Remove from heat and stir in lemon juice and grated peel. Pour into 9"x9" glass baking dish; cover and freeze until mixture is partially frozen, about 3 hrs. Spoon mixture into a chilled large bowl; with mixer at medium speed, beat until mixture is smooth, but still frozen. Return to dish; cover; freeze until partially frozen about 2 hrs. Spoon mixture into a chilled large bowl and beat at medium speed until mixture is smooth, but still frozen. Freeze until firm. With spoon, fill lemon cups with lemon ice, top with reserved grated lemon peel. Return to freezer until firm. To serve let stand at room temperature 10 minutes to soften slightly. Garnish with mint. Makes about 1 quart or 6 servings.

 

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