Easy Beautiful Desserts

INGREDIENTS-SERVES-6 4 cups peeled, cored, sliced apples  1/4 cup water  3/4 cup all-purpose flour  1 cup granulated sugar  1 teaspoon ground cinnamon  1/2 teaspoon salt  1/2 cup softened butter  PREPARATION: Place apples in a lightly buttered baking pan or dish, about 10 x 6 or 9-inch square. Add water. Combine flour, sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over the apples.  Bake apple crunch at 350° for 35 to 45 minutes, or until apples are tender. Serve apple crumble warm with ice cream, if desired. 

INGREDIENTS-SERVES-6  (1-pound) loaf French or Italian bread, cubed  3 cups milk  1/4 cup heavy cream  1/2 cup coffee flavored liqueur  1 cup sugar  1 cup packed light brown sugar  1/4 cup cocoa powder  1 tablespoon vanilla extract  2 teaspoons almond extract  1 1/2 teaspoon cinnamon  6 eggs, lightly beaten  8 ounces semisweet chocolate, grated  4 ounces white chocolate, in large chunks or pistolles Kahlua Sauce: INGREDIENTS 1/3 cup unsalted butter, cut into 6 pieces  1 cup Kahlua  1/2 cup sugar  1 egg, lightly beaten  3/4 cup whipping cream, whipped to soft peaks, for garnish METHOD Preheat oven to 325 degrees F.  Lightly grease a 13 by 9-inch baking dish and place the bread in the dish; sprinkle with white chocolate chunks. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture t...

Serves 6  Pudding INGREDIENTS 150 g self-raising flour (or, I can figure, ordinary flour with a tbsp of baking powder mixed in) 4 tbsp cocoa powder 50 g ground almonds 100 g dark chocolate, roughly chopped 200 g caster sugar 175 ml milk 50 g melted butter 1 egg Sauce INGREDIENTS 150 g dark muscovado sugar 3 tbsp cocoa powder 300 ml boiling water PREPARATION METHOD Heat the oven to 180C/356F Let's Start with the pudding first. Mix all the dry ingredients together in one bowl, milk, butter and egg in another bowl. Then mix the dry into the wet and spoon into six individual ovenproof dishes (but I would guess you can get eight!) or, as I did, in one large. I greased it a little but don´t think it is necessary.  Then make the sauce by mixing cocoa powder and sugar together and stir in the boiling water little by little. Spoon this over the pudding mixture and put in the oven. Bake for 20 minutes, then lower the heat to 170C/338F and bake for another 10 minutes until the sponge or...

Ingredients  2 oz (50gms)  Butter Grated Zest & Juice of 1 Lemon 3 1/2 oz (100gms)  Castor Sugar 2 Eggs Large 2 oz (50gms) Plain Flour 1/2 pint (300ml) Milk Directions  Pre-Heat the Oven to 350F (180C / Gas Mark 4). Butter a large oven dish. Sift the Plain Flour. Seperate the Eggs and wisk the Egg Whites until they stiffen. Cream the Butter with the grated Lemon Zest and Castor Sugar. When the texture has become fluffy, beat in the 2 Egg Yolks. Mix in the Plain Flour while adding the Milk. Add the Lemon Juice. Gently, but thoroughly, fold in the stiff Egg Whites. Pour the mixture into the oven dish and bake for around 30-40 minutes until the sponge has risen and the top is golden brown. Underneath the sponge will be a creamy Lemon sauce 'Surprise'

INGREDIENTS REQUIRED FOR THE TOPPING 1 cup of firmly packed dark brown sugar 1/2 cups unsalted butter 1 can (20 oz) of  Pineapple slices Cake: 1 1/2 cups all purpose flour 6 tablespoons cake flour 6 tablespoons of ground almonds  3/4 teaspoons baking powder 1/2 teaspoons salt 1 3/4 cups of sugar 1 cup (2 sticks) unsalted butter at  room temperature 4 large eggs 3/4 teaspoons vanilla extract 3/4 cup sour cream PREPARATION  Start by making the caramel topping. Take brown sugar & butter & combine & melt in a saucepan on medium heat until sugar dissolves & the mixture is bubbly, this should take several minutes.  Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture. Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, & salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar & butter toget...

INGREDIENTS REQUIRED-MAKES 20 ROLLS  For the cream cheese frosting: 8 oz cream cheese 1/2 cup unsalted butter 1 teaspoon pure vanilla extract 3 cups confectioner's sugar 1 tablespoon milk  INGREDIENTS REQUIRED For the rolls: 1/2 cup warm water 2 packages dry yeast 2 tablespoons sugar 3 1/2 oz. package vanilla pudding mix 1/2 cup unsalted butter, melted 2 eggs 1 teaspoon salt 6 cups flour INGREDIENTS REQUIRED For the filling: 1 cup unsalted butter, softened 2 cups brown sugar 4 teaspoons ground cinnamon 1 ½ cups golden raisins, optional PREPARATION METHOD For the frosting: Mix all ingredients until smooth. PREPARATION METHOD For the rolls: In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and le...

INGREDIENTS 2 1/2 c. sugar, divided 3 c. fresh blackberries 3 eggs, beaten 1/4 tsp. salt 1 tbsp. vanilla extract 6 c. milk 1 (13 oz.) can evaporated milk PREPARATION METHOD Sprinkle 1/2 cup sugar over blackberries; crush lightly. Puree berries in electric blender; if desired, put through a sieve to remove seeds. Combine eggs, salt, and remaining 2 cups sugar; beat well. Stir in vanilla, milk and blackberry mixture. Pour into freezer can of a 1 gallon  ice cream freezer . Freeze according to manufacturer's instructions. Yield: about 3 1/2 quarts

INGREDIENTS-SERVES 4 3 egg yolks 1 (14 ounce) can of  condensed milk 4 teaspoons of vanilla extract 1 cup chocolate sandwich style cookies, coarsely crushed 2 cups of  heavy cream, whipped METHOD FOR MAKING THE ICE CREAM 1. In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla extract. 2. Fold in the crushed cookies and whipped cream. 3. Pour the  mixture into a 9 by 5-inch loaf pan lined with foil. 4. Cover and freeze for 6 hours or  more until firm. 5. To serve, scoop ice cream from pan or cut into slices.

INGREDIENTS 1 cup . flour 2 tbsp. sugar 1 1/4 tsp. baking . powder 1/4 tsp. baking. soda 1/2 tsp. grated orange rind 1 cup. orange juice 2 tbsp of milk 2 tbsp. oil 1 egg large  , beaten well 1 cup. blueberries METHOD FOR MAKING THE BLUEBERRY PANCAKES Combine  the flour , sugar , baking powder , baking soda together  in a bowl .Now  Add the orange  rind , orange juice , milk , oil and egg stirring well  until smooth batter is formed .Spoon onto the  griddle; top with blueberries . Turn over the pancake when it bubbles .Serve.

Ingredients: 280 g all-purpose flour  4 g ground ginger  5 g baking soda  2 g ground cinnamon  1 g ground cloves  2 g salt  165 g margarine, softened  200 g white sugar  1 egg  15 ml water  60 ml molasses  25 g white sugar  Directions: Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.  In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.  Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight cont...

INGREDIENTS 1 cup butter, softened 6 tablespoons cream cheese, softened 1 cup sugar 1 egg, slightly beaten 3 tablespoons lemon juice 1 tsp. grated lemon peel 2 1/2 cups flour 1 tsp baking powder 1 cup confectioners' sugar 1/2 cup nuts, coarsely chopped METHOD 1. In a large bowl, cream the butter, cheese and sugar together  until light and fluffy. Add egg, 1 tablespoon lemon juice and lemon peel. Mix well. 2. Combine the  flour and baking powder. Add to the butter mixture; mix until smooth. Chill the dough for  1 hour. 3. Preheat oven to 375F. Using a star plate on a cookie press, make 3-inch strips into an "S" or "?" shape. Bake on greased cookie sheets 10 to 12 minutes, or just until edges turn brown. Remove carefully from cookie sheets and cool on wire racks. 4. To make glaze, combine confectioners' sugar and 2 tablespoons lemon juice. Mix until smooth. Dip ends of cookies in lemon glaze, then in chopped nuts.