Hot Deserts.

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Hot Deserts.

Postby SoulDemon » Thu Jun 12, 2003 5:05 pm

Have a desert dish that must be served hot? Use this thread to post it in!
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Postby SoulDemon » Thu Jun 12, 2003 5:10 pm

Decadent Desserts -- Raspberries Isildur
Don't expect measurements. They all are "to taste" or "until it looks right".

Every enjoy the pleasure of Bananas Foster? If you haven't, its bananas cooked in liquors with carmelized brown sugar, butter, and cinamon, served over rich vanilla ice cream. With that in mind, the origin of this recipe should be obvious. Bananas Foster is the perfect dessert, except for the bananas and the ice cream.

Ingredients:
Fresh raspberries. 1 cup will make about 2 servings depending on how decadent you are. So buy a lot.
Cinamon
Brown Sugar
Rum
Raspberry liquor. I recommend chambord, but feel free to use cheaper substitutes like Raspberry Pucker.
Butter or Margarine
Chocolate Ice Cream.

Directions:
I recommend heating on an outside burner. You'll see why

In a stainless steel pan, melt a lot of butter.
Add brown sugar and cinamon until it smells overly rich.
Carmelize the mix cooking over low heat.
Pour in enough rum and raspberry liquor to have a layer coating the stuff in the pan.

Now we want to cook the raspberries just long enough to heat them & coat them with the good stuff. Do not over cook them, or they will break down.

Put the raspberries in the pan. Tilt the pan carefully to the side so the flame from the burner lights the rum. Keep stirring the raspberries to coat them with the carmelized mixture.

Wait for the fire to go out.

Serve immediately over rich chocolate ice cream.

Sit back, and feel your arteries harden.

Submitted by Isildur
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Postby Lady Maven » Sat Jun 28, 2003 12:56 pm

BAH, not sure where to put this since cookies don't fit nicely anywhere.


Worlds easiest double chocolate cookies.

1 box of chocolate cake mix
mayonaise
1 bag semi sweey chocolate chips.
Powdered sugar (optional)

Preheat oven to 350 degrees

Stir mayonaise into cake mix a few tablespons at a time until it is the consistancy of cookie dough, stir in chocloate chips.

Drop cookies by rounded spoonfuls onto well greased cookie sheet and bake in oven 10 minutes or until done.

Sprinkle powdered sugar on if you like.
Life's journey is not to arrive at the grave safely in a well preserved body, but to skid in sideways totally worn out screaming "HOLY SHIT ..... what a ride"!!
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Postby Lady Maven » Sun Jul 06, 2003 2:48 pm

BBQ Bananas Forester

enough bananas for 1 per person UNPEELED!!
Cinamon
Brown sugar
Butter
Nuts such as slivered almonds, pecand, walnuts ets.
Aluminum foil

Slice through banan skin lengthways, but not through banana, just one long slit, sort of like a baked potato

In this slit tuck in butter pats, sprinkle with sugar and cinamon, stud the banan with several nuts and wrap tightly in aluminum foil. Place over low heat on the BBQ (can also bake in preheated oven at 350 for 15 minutes) for about 20 minutes, and serve with ice cream if you like, or just peel back aluminum foil and eat it with a fork.

Special note about using bananas for cooking:

the darker the skin the sweeter the banana, depending on the ripeness of your banana you may add more or less sugar to taste.
Life's journey is not to arrive at the grave safely in a well preserved body, but to skid in sideways totally worn out screaming "HOLY SHIT ..... what a ride"!!
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Postby Cindy » Tue Aug 12, 2003 12:40 am

I don't have an actual recipe, but I am sure it wouldn't be too hard to come by.

Warm, straight from the oven, Gingerbread cake topped with warm lemon pudding.

My mother used to make this on a cold winter evening, we loved it.
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Postby SpeakerForTheDead » Wed Aug 13, 2003 3:15 am

Cindy, can you ask your mom for the recipe? That sounds really good. I'd like to make it for Don sometime.
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Postby Cindy » Mon Aug 18, 2003 12:44 am

There ya go, Speaker. It took me a while. My Mom has been gone for over 20 years. If I remember correctly, sometimes she used the store bought lemon pudding mix you use for lemon merigue pie.

Gingerbread
Prep: 10 minutes; Bake: 55 minutes 9 servings

1-1/3 cups all-purpose flour*
1/2 cup shortening
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 large egg

Lemon Sauce if desired Sweetened Whipped Cream or softened cream cheese, if desired

1. Heat oven to 325°. Grease bottom and sides of square pan, 9x9x2 inches, with shortening; lightly flour.

2. Beat all ingredients except Lemon Sauce and Sweetened Whipped Cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm with Lemon Sauce and Sweetened Whipped Cream.

Lemon Sauce Fast & Low-Fat
Prep: 5 min; Cook: 10 min 1 1/4cups
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon grated lemon peel
1/4 cup lemon juice
2 tablespoons butter or stick margarine*

1. Mix sugar and cornstarch in 1-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat.

2. Stir in remaining ingredients. Serve warm or cool. Store covered in refrigerator up to 10 days.
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Postby The Exalted One » Mon Nov 10, 2003 2:21 am

Chocolate sambal decadence cake

Serves 12

INGREDIENTS

12 ounces bittersweet chocolate

½ cup butter

8 eggs, separated

½ cup sugar, divided

1 teaspoon vanilla

1½ teaspoons to 2 tablespoons chili sambal*

1 pinch salt

For topping:

1 cup heavy cream

1 tablespoon powdered sugar

1 teaspoon vanilla

PREPARATION

1. Grease and flour a 9-inch springform or regular cake pan. Line bottom with a circle of parchment paper; grease and flour parchment and set pan aside. Preheat oven to 350 degrees.

2. Melt chocolate with butter until smooth and remove from heat.

3. Beat egg yolks with 2 tablespoons of the sugar. Add vanilla and sambal. Slowly add chocolate mixture to eggs, a little at a time to temper the egg mixture. Beat in remaining 6 tablespoons sugar.

4. In separate bowl, beat egg whites with salt until they form stiff peaks.

5. Slowly fold egg whites and chocolate mixture together. Do not over mix.

6. Spread batter into prepared pan and bake 30-35 minutes, or until toothpick comes out clean. Cool on wire rack. Remove from pan after 10 minutes and finish cooling completely, if using regular cake pans.

7. Whip together the heavy cream, powdered sugar and vanilla. Spread on top of cooled cake.

*Look for chili sambal, or Vietnamese hot chili sauce, on the ethnic foods' shelf in the supermarket or at specialty, ethnic-food stores. You also can look on the Web. Search for ''chili sambal.''

Per serving: 367 calories, 6 g protein, 26.5 g carbohydrate, 3 g fiber, 29 g fat, 190 mg cholesterol, 173 mg sodium.
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