More dessert and cookie recipes?
- Thread starter SpDyKen
- Start date
This Dessert is called Pianono
6 Egg whites
6 tb Sugar
6 Egg yolks
6 tb Sifted flour
Directions
To 6 egg whites beaten until stiff, add the following by spoonfuls, beating well after each addition 6 tablespoons sugar, then add 6 yolks of eggs (well beaten). Blend well. Cut and fold into the mixture: 6 tablespoons sifted flour Pour into a jelly roll pan lined with greased paper. Bake for 15 minutes at 400F. Turn out on another sheet of paper sprinkled with sugar. Remove paper lining. Spread jam frosting over cake and roll. Dust surface with sugar. Slice crosswise.
This is a filipino dessert, and it's good. :cool:
6 Egg whites
6 tb Sugar
6 Egg yolks
6 tb Sifted flour
Directions
To 6 egg whites beaten until stiff, add the following by spoonfuls, beating well after each addition 6 tablespoons sugar, then add 6 yolks of eggs (well beaten). Blend well. Cut and fold into the mixture: 6 tablespoons sifted flour Pour into a jelly roll pan lined with greased paper. Bake for 15 minutes at 400F. Turn out on another sheet of paper sprinkled with sugar. Remove paper lining. Spread jam frosting over cake and roll. Dust surface with sugar. Slice crosswise.
This is a filipino dessert, and it's good. :cool:
Here's another it's called Ube Cake
2 cups purple yam, washed, peeled and cubed
2 cups sweet rice flour
1-1/2 cups water
1 cup sugar
1-1/4 cup coconut milk
4 tablespoons baking powder
1/2 cup grated coconut
Directions
Cover yams with water and boil until tender or soft. Drain and put through a ricer. Mash until smooth.
Mix flour and water in a bowl to form a thick batter. Add sugar and mashed yams. Blend well. Strain to remove lumps. Add coconut milk and the baking powder and mix well.
Pour mixture into greased muffin pans to 2/3 full and steam over boiling water about 30 minutes, or until a toothpick inserted comes out clean. Serve hot, warm or at room temperature, topped with coconut.
Makes 3 dozen cakes.
Again, this is a filipino dessert, and it's good. :cool:
2 cups purple yam, washed, peeled and cubed
2 cups sweet rice flour
1-1/2 cups water
1 cup sugar
1-1/4 cup coconut milk
4 tablespoons baking powder
1/2 cup grated coconut
Directions
Cover yams with water and boil until tender or soft. Drain and put through a ricer. Mash until smooth.
Mix flour and water in a bowl to form a thick batter. Add sugar and mashed yams. Blend well. Strain to remove lumps. Add coconut milk and the baking powder and mix well.
Pour mixture into greased muffin pans to 2/3 full and steam over boiling water about 30 minutes, or until a toothpick inserted comes out clean. Serve hot, warm or at room temperature, topped with coconut.
Makes 3 dozen cakes.
Again, this is a filipino dessert, and it's good. :cool:
Applesauce custard Pie : From the Dennis the Menace Cookbook.
1 (9 inch) pie shell
1/4 cup butter, softened
1 cup white sugar
2 eggs
2 cups applesauce
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
heat the oven to 425. In your mixing bowl, put butter/margarine + sugar + eggs and beat it till it's all smooth. Next, add applesauce and vanilla. Mix it all well.
Pour it all in the pie crust and top it off with a dash of cinnamon.
Bake it for about 35 mins. enjoy!
1 (9 inch) pie shell
1/4 cup butter, softened
1 cup white sugar
2 eggs
2 cups applesauce
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
heat the oven to 425. In your mixing bowl, put butter/margarine + sugar + eggs and beat it till it's all smooth. Next, add applesauce and vanilla. Mix it all well.
Pour it all in the pie crust and top it off with a dash of cinnamon.
Bake it for about 35 mins. enjoy!
Last edited:
- Jul 3, 1999
- 2,726
- 1
This is my favorite desert, especially in the summer. But it is a little different then the heavy chocolate things that most people crave:
Panna Cotta
7 cups milk, divided
2 cups heavy whipping cream
3 vanilla beans, split lengthwise, or 1 tbsp vanilla extract
Zest of 1 lemon
4 envelopes unflavored gelatin
1 cup sugar
Raspberry or Apricot Sauce, see below
Mint leaves, for garnish
In saucepan, combine 6 cups milk, whipping cream, vanilla beans
(if using) and lemon zest. (If using vanilla extract, do not add now.)
Set pan over medium-high heat, cover and bring just to boil. Remove from
heat. Let steep, covered, about 1 hour.
Sprinkle gelatin over remaining cup milk; let sit until dissolved.
Return milk and cream mixture to simmer. Remove from heat and
whisk in dissolved gelatin and sugar until smooth. Strain mixture
into pitcher or bowl with lip. If using vanilla extract, add now, or
scrape vanilla seeds out of bean and stir into cream. Pour into 12
ramekins or other small molds. Chill until set, at least 2 hours.
To serve, spread a couple of tablespoons of sauce on a plate. Dip
the molds into hot water to loosen custard. Unmold each in the
puddle of sauce. Drizzle with additional sauce. Garnish with mint
leaves.
RASPBERRY SAUCE
1 pint fresh raspberries
3 tablespoons confectioners' sugar, or to taste
Reserve a few of the prettiest berries for garnish. Puree remaining
raspberries and sugar in blender or food processor until smooth.
Press through a sieve to extract the seeds. Refrigerate until
needed.
APRICOT SAUCE
1 cup dried apricots
3 cups water
1 tablespoon sugar
Place apricots and water in saucepan and bring to boil. Reduce
heat and simmer 20 to 30 minutes until water is reduced by about
1/3. Puree in blender or food processor. Strain. Stir in sugar.
Panna Cotta
7 cups milk, divided
2 cups heavy whipping cream
3 vanilla beans, split lengthwise, or 1 tbsp vanilla extract
Zest of 1 lemon
4 envelopes unflavored gelatin
1 cup sugar
Raspberry or Apricot Sauce, see below
Mint leaves, for garnish
In saucepan, combine 6 cups milk, whipping cream, vanilla beans
(if using) and lemon zest. (If using vanilla extract, do not add now.)
Set pan over medium-high heat, cover and bring just to boil. Remove from
heat. Let steep, covered, about 1 hour.
Sprinkle gelatin over remaining cup milk; let sit until dissolved.
Return milk and cream mixture to simmer. Remove from heat and
whisk in dissolved gelatin and sugar until smooth. Strain mixture
into pitcher or bowl with lip. If using vanilla extract, add now, or
scrape vanilla seeds out of bean and stir into cream. Pour into 12
ramekins or other small molds. Chill until set, at least 2 hours.
To serve, spread a couple of tablespoons of sauce on a plate. Dip
the molds into hot water to loosen custard. Unmold each in the
puddle of sauce. Drizzle with additional sauce. Garnish with mint
leaves.
RASPBERRY SAUCE
1 pint fresh raspberries
3 tablespoons confectioners' sugar, or to taste
Reserve a few of the prettiest berries for garnish. Puree remaining
raspberries and sugar in blender or food processor until smooth.
Press through a sieve to extract the seeds. Refrigerate until
needed.
APRICOT SAUCE
1 cup dried apricots
3 cups water
1 tablespoon sugar
Place apricots and water in saucepan and bring to boil. Reduce
heat and simmer 20 to 30 minutes until water is reduced by about
1/3. Puree in blender or food processor. Strain. Stir in sugar.
Devils Float
http://www.bigoven.com/recipe160389
(Photo included in the link)
This is a dessert recipe that has been in my family for decades. You can find a really nasty version at some restaurants, but I don't recommend you try them.
Ingredients
-- Pudding --
1/2 cup Brown sugar
1/2 cup Sugar
2 tablespoon Cocoa
1 cup Hot water
-- Cake -- 1/2 cup Milk
1 cup Flour
3/4 cup Sugar
2 teaspoon Baking Powder
1 1/2 tablespoon Cocoa
1/4 teaspoon Salt
1 teaspoon Vanilla
2 tablespoon Butter or Margarine
Instructions
Mix pudding ingredients in bowl, stir until sugar is disolved, pour in cake pan.
Mix cake ingredients and pour into cake pan.
Bake at 350 for abotu 30 minutes, until a toothpick comes out clean.
http://www.bigoven.com/recipe160389
(Photo included in the link)
This is a dessert recipe that has been in my family for decades. You can find a really nasty version at some restaurants, but I don't recommend you try them.
Ingredients
-- Pudding --
1/2 cup Brown sugar
1/2 cup Sugar
2 tablespoon Cocoa
1 cup Hot water
-- Cake -- 1/2 cup Milk
1 cup Flour
3/4 cup Sugar
2 teaspoon Baking Powder
1 1/2 tablespoon Cocoa
1/4 teaspoon Salt
1 teaspoon Vanilla
2 tablespoon Butter or Margarine
Instructions
Mix pudding ingredients in bowl, stir until sugar is disolved, pour in cake pan.
Mix cake ingredients and pour into cake pan.
Bake at 350 for abotu 30 minutes, until a toothpick comes out clean.
Last edited:
- Thread starter
- #13
Me thinks someone has guilt issues here. JPIVEY did not direct his comment at anyone in particular; I understood his comment to point out his own weakness when it comes to sweets! We each have own 'issues' to deal with.This thread was started to have fun, and for no other reason, at all. :yeehaw:RADRick said:
Please keep those delectable, mostly high calorie suggestions coming! I'm anxious to try most all of them! :cool:
