Easy Beautiful Desserts

INGREDIENTS 2  Tablespoons butter   1 cup evaporated milk  3/4  cup brown sugar   2 cups whole milk  3 Tablespoons cornstarch  1/4 teaspoon salt  3 egg yolks  1 1/2 teaspoons vanilla  How To Make Homemade Butterscotch Pudding Melt butter in a medium size saucepan. Add 1/4 cup evaporated milk and brown sugar. Stir and cook for 2 minutes, bring to a boil for 30 seconds longer. Remove from heat.  In another pan, scald whole milk, and remove from heat.  Combine the remaining 3/4 cup evaporated milk and cornstarch in a small bowl. Add salt and egg yolks, using a whisk to mix well. Very slowly, add hot milk to the cornstarch mix, whisking constantly.  Carefully, whisk hot mixture into the pan with the brown sugar. Return the pan to the stove and cook on low-medium heat, stirring constantly with a wooden spoon until the pudding comes to a boil. Boil 1 minute longer, stirring all the time. Remove from heat and stir in vanilla....

INGREDIENTS 2 cups sifted cake flour 1/4 cup cocoa 1 1/2 cups sugar (superfine is best, regular is fine), divided 1 tbsp baking powder 1/2 teaspoon salt 3/4 cup champagne 5 tbsp vegetable oil 1 1/2 teaspoons vanilla extract 7 large egg yolks 7 large egg whites, at room temperature METHOD FOR MAKING THE CAKE Preheat the oven to 325F. Get out a 10-inch tube pan, but do not grease it. In a large bowl, whisk together the flour,cocoa, the sugar (reserving 2 tbsp), baking powder and salt. In a medium bowl, whisk together in the champagne, vegetable oil, vanilla and egg yolks, then pour into the dry ingredients and whisk until just smooth. In another large bowl, using an electric mixer, beat the egg whites to stiff peaks. Add in the remaining 2 tbsp of sugar gradually, starting when the whites begin to get foamy. Once the egg whites have reached stiff peaks (better to be a bit soft than ovenbeaten), gently whisk 1/4 of the egg whites into the champagne batter to lighten it. Gently, working ...

Ingredients   - 3/4 cup sugar  - 1/3 cup flour  - 1/4 teaspoon salt  - 2 cups milk  - 3 egg yolks - beaten  - 2 tablespoons butter  - 1 1/4 teaspoons vanilla  - 1 pie crust - 9 inch and baked  - 3 bananas - sliced  Directions  In a saucepan, combine the sugar, flour and salt. Gradually add in the milk while stirring.  Cook over medium heat while stirring constantly until it is thick and bubbly.  Cook and stir for two minutes and then remove from the heat.  Mix a small amount of the warm mixture in with the egg yolks to temper them. Then add the yolks into the saucepan with the rest of the mixture.  Return to the heat and cook for an additional two minutes while stirring.  Remove from the heat and add in the vanilla and butter. Stir to combine.  Slice bananas and place into a cooled baked pastry shell. Top with the pudding mixutre and bake in a 350° F oven for 12 minutes. Allow to cool slightly and the ...

INGREDIENTS: 1 ready made graham cracker crust 1 8-ounce package cream cheese,softened 1 cup powdered sugar 1 egg 1 teaspoon vanilla 1 small can crushed pineapple, drained 1 pound bananas, sliced 1 container Kool Whip, thawed 1 small jar  maraschino cherries 1 tablespoon walnuts, shelled and crushed PREPARATION: Combine cream cheese, powdered sugar, egg and vanilla; beat until smooth. Spoon into pie crust. Next, layer each remaining ingredient in order: pineapple, sliced bananas, Kool Whip, cherries. Top with nuts. Let set for 1 hour in refrigerator.

Pear Pie INGREDIENTS 6 average pears 1 unbaked pie crust - 9 inch First Mixture ¼ cup sugar ⅛ tsp salt 1 tbsp cornstarch 1 ½ tbsp lemon juice Second Mixture ¼ cup granulated sugar ¼ cup brown sugar ½ tsp cinnamon ½ tsp ginger ¼ tsp mace, nutmeg could be substituted ½ cup flour, or ¼ cup flour and ¼ cup   graham cracker crumbs ¼ cup butter METHOD FOR MAKING THE PEAR PIE Peel and thinly slice the pears and place in an uncooked pie shell. In a bowl, mix the sugar, salt, cornstarch, and lemon juice from the first mixture and pour over the pears in the pie shell. For the topping, if using  graham crackers  crumbs, place 3 crackers in ziploc bag; pulverize to meal with rolling pin. In a bowl mix the ingredients from the second mixture with your hands. Combine well and pat on top of the pie to form a crust. Optinal: brush egg white on the shell before filling. Bake at 375℉ for 15 minutes. Reduce heat to 350℉ and bake for 45 more minutes or until golden brown and juice bubb...

INGREDIENTS 2 cups Dried apricots 3/4 cup Sugar 2 Eggs 2 tablespoons Cream 1/4 cup Butter METHOD FOR MAKING THE APRICOT PIE Wash apricots. Cover with water. Simmer 40 minutes, or until tender and water is evaporated. Beat until smooth. Cool. Cream butter and sugar. Add well-beaten egg yolks, cream, and apricots. Fold in stiffly beaten egg whites.  Pour into baked pastry shell. Bake in moderate oven (400 F) until firm. If desired, dried peaches, prunes, or apples may be substituted for apricots. APRICOT CHEESE PIE  Preparation Method INGREDIENTS FOR THE APRICOT CHEESE PIE 1 1/4 cups Quick oats 1/4 teaspoon Cinnamon 1 cup Cottage cheese 3 Eggs 1/2 cup Pineapple juice 1 teaspoon Grated orange rind 1 cup 16 oz apricot halves -- drained 1/4 cup Melted butter or margarine 1/8 teaspoon Ground nutmeg 1 package Reduced calorie cream cheese 1/2 cup Sliced dates 1 teaspoon Vanilla extract 3/4 teaspoon Cornstarch METHOD FOR MAKING THE PIE Combine oats,butter,cinnamon and 1/4 tsp. nutm...

-Custard INGREDIENTS 400ml milk 5 egg yolk 250g caster sugar 500ml double cream, lightly whipped -Peach Puree 500g cooled poached peach flesh (*canned peaches and syrup can be used instead of freshly poached peach) 100ml poaching syrup 75ml peach schnapps (optional) 50g caster sugar   METHOD FOR MAKING THE CUSTARD-: Place the milk in a sauce pan. Cut through the centre of the vanilla pods and spoon the seeds into the milk and place the pods in the milk. Place the milk over a low heat and slowly bring it to a strong simmer then remove it from the heat. Remove the pods from the milk. Whisk the egg yolks and sugar together in a large bowl until pale yellow and creamy. While whisking gradually add all the hot milk. Return the mixture to a saucepan and place it over a low heat, cook gently while stirring constantly with a wooden spoon until it thickens and coats the back of the spoon. Be careful not to overheat the milk as you will end up with scrambled eggs. Remove it from the...

Peach Dumplings INGREDIENTS 1 cup sugar 1 tablespoon butter 2 cups hot water 2 to 3 cups fresh sliced peaches, or frozen thawed 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon sugar, optional 1/2 milk or cream, more or less cinnamon sugar, optional METHOD FOR MAKING THE DUMPLINGS In a medium saucepan over medium heat, combine 1 cup sugar, butter, and hot water. Add peaches and bring to a boil. In a medium bowl, combine flour, baking powder, salt, and 1 tablespoon of sugar, if using; stir in milk or cream to form a stiff batter. Drop large spoonfuls of batter onto the boiling fruit. Cover and cook for about 20 minutes. Spoon out dumplings and fruit into bowl. If desired, sprinkle with a little cinnamon sugar and serve with cream or ice cream.

INGREDIENTS 2 1/4 cups all-purpose flour  3/4 cup sugar  3/4 cup cold butter  3/4 cup sour cream  1/2 teaspoon baking powder  1/2 teaspoon baking soda  1 egg  1 teaspoon almond extract  FILLING:  1 (8 ounce) package cream cheese, softened  1/4 cup sugar  1 egg  3/4 cup peach preserves  1/2 cup sliced almonds  DIRECTIONS FOR MAKING THE CAKE  In a mixing bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.  In a small mixing bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet. Bake at 350 degrees F for 45-50 minutes or unt...