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LOOKING for: no bake desserts

16 years ago

LOOKING for:quick and easy no-bake desserts

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Comments (5)

becky_ca
16 years ago
last modified: 9 years ago
This one's good, but it does have to be made a day in advance so it has time to set up. We like it with fresh berries - raspberries, blueberries and sliced strawberries are all good.

* Exported from MasterCook *

No Bake Cheesecake Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
14 ounces condensed milk, sweetened
1/3 cup lemon juice
1 teaspoon vanilla
1 prepared graham cracker crust

Combine all filling ingredients until smooth - pour into pie shell and refrigerate overnight.

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bud_wi
16 years ago
last modified: 9 years ago
I think this would be considered "no bake" as I don't know many who bake ladyfingers and they are available in every grocery store in the cookie section.

TIRAMISU

2 egg yokes
2T sugar
5 drops vanilla
1C mascarpone

1C strong coffee
1T brandy (or 2!)

5Oz ladyfingers
1T cocoa powder
2T shaved dark chocolate

Beat first 4 ingredients. Set aside. Dip ladyfingers into coffee mixture and layer in baking dish alternating with layers of cheese mixture, ending with cheese mixture on top. Sift cocoa on top and sprinkle chocolate. Refrigerate for 4 hours.
Related Discussions
RECIPE: looking for: macademia nut desserts
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Comments (2)
I haven't made this in ages, but it's really good: MACADAMIA NUT COFFEE CAKE 1 stick unsalted butter, softened 1 cup firmly packed dark brown sugar 1 egg 2 1/4 cups sifted flour (sift, then measure) 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup buttermilk 1 TBL Grand Marnier, optional 1 1/2 cups coarsely chopped macadamia nuts 1/4 cup sour cream 1 egg yolk 2 TBL sugar 2 TBL grated orange zest With a mixer, beat the butter until fluffy, about 3 minutes. Add brown sugar & mix to incorporate. Add whole egg & continue beating, scraping down sides of the bowl, for about 5 minutes. In a separate bowl, sift together the flour, baking powder, baking soda & salt. With mixer at low speed, add 1/4 of flour mixture to butter & sugar mixture. Add 1/4 cup buttermilk. Continue alternating between flour & buttermilk additions, beating well after each. Mix in liqueur & then add 1/2 cup macadamia nuts. Pour into a greased & floured 9" baking pan. In a small mixing bowl, beat cream & egg yolk together. Pour over batter. Combine remaining macadamia nuts, sugar & orange zest. Sprinkle over batter. Preheat oven to 350Â°. Bake 40-50 minutes until center springs back when touched lightly. Let cool 20-30 minutes before cutting.~~From Above & Beyond Parlsey. Regular chocolate should work with these too: WHITE CHOCOLATE MACADAMIA NUT COOKIES (2-3 dozen) 2 cups flour 1 tsp baking soda 1 1/2 tsp salt 1/2 cup butter 1 cup brown sugar 1/2 cup sugar 2 eggs 1 tsp vanilla 1 cup chopped macadamia nuts 9-12 oz white chocolate, broken into chunks Combine first 3 ingredients in a small bowl, & set aside. Cream butter & sugars. Add eggs & vanilla. Add flour mixture, nuts & white chocolate. Drop by teaspoonfuls onto cookie sheets. Bake in a preheated 350Â° oven for 15-20 minutes.~~ I've used macadamia nuts or pecans in this one: FUDGE ECSTASIES (about 365) 12 oz semisweet chocolate chips, divided 2 squares (1 oz each) unsweetened chocolate 2 TBL butter or margarine 1/4 cup flour 1/4 tsp baking powder Pinch of salt 2 eggs 2/3 cup sugar 1 tsp vanilla 1 cup chopped nuts In a medium sauepan, heat 1 cup of the chocolate chips, the unsweetened chocolate & the butter until melted, stirring constantly. Pour into a large bowl & set aside to cool slightly. In a separate bowl, mix the flour, baking powder & salt. Add the eggs, sugar & vanilla to the cooled chocolate mixture & beat well. Add the flour mixture & beat thoroughly. Stir in the remaining chocolate bits & the nuts. Drop the batter by teaspoonfuls onto lightly greased cookie sheets. Bake in a preheated 350Â° oven for 8-10 minutes or until the edges are firm & the surface is dull & cracked. Cool for 1 minute before removing from the sheets. Place on racks to cool thoroughly.~~ From Hospitality.
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LOOKING for: Desserts/Corn Bread that can be made in a Cast-Iron
Q
Comments (3)
I baked this Upside Down Pineapple cake in a cast iron skillet. This cake is made using fresh pineapple. Pineapple Upside-Down Cake Source: Thomas Keller Pan Schmear 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1 ½ Tbsp Honey ½ tsp Dark Rum 1 Cup Packed Light Brown Sugar ¼ tsp Vanilla Paste or Pure Vanilla Extract Sea Salt 1 Gold (Extra-Sweet) Pineapple Cake 1 1/3 Cups Cake Flour 2 tsp Baking Powder 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature ½ Cup Plus 2 Tbsp Granulated Sugar ½ tsp Vanilla Paste or Pure Vanilla Extract 2 Large Eggs 1 Tbsp Plus 1 tsp Milk Method Preheat the oven to 350˚F. In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.) Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into ¼-inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Sift the flour and baking powder together; set aside. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined. Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes. Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.) ----------------------------------------------------------- This is my favourite Corn bread recipe. Corn Bread 1 1/2 cups yellow cornmeal 1 cup all purpose flour 1/3 cup sugar 1 teaspoon salt 1 tablespoon baking powder 2 eggs 6 tablespoons melted and cooled butter 8 tablespoons melted and cooled vegetable shortening 1 1/2 cups milk Preheat the oven to 400°. sift into a mixing bowl the cornmeal, flour, sugar, salt and baking powder. Beat the eggs lightly, add the melted butter and shortening, and stir in the 1 1/2 cups of milk. Pour into the bowl of dry ingredients and beat together for about a minute, or until smooth. Do not over beat. Lightly butter an 8 x 12 inch shallow baking pan and pour in the batter. Bake in the center of the oven for about 30 minutes, or until the bread comes slightly away from the edge of the pan and is golden brown. If you wish you make bake the cornbread in a 9 x 5 x 3 inch loaf pan or in muffin tins. Increase the baking time to 45 minutes if using a loaf pan. Also great baked in a cast iron skillet.
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LOOKING for: Typical 'American' Appetizers & Desserts???
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Comments (6)
LEMON BARS DELUXE 2 1/4 cup flour 1/2 cup confectioners' sugar, plus additional for sprinkling 2 sticks butter 4 beaten eggs 2 cups granulated sugar 1/3 cup fresh lemon juice 1/2 tsp baking powder Preheat oven to 350Â°. Whisk together 2 cups of the flour & the confectioners' sugar. Cut in the butter until the mixture clings together. Press the dough into a 13x9x2" baking dish. Bake 20-25 minutes or until lightly browned. Meanwhile, beat together the eggs, granulated sugar & lemon juice. Mix the remaining 1/4 cup flour with the baking powder; stir into the egg mixture & pour over the hot baked crust. Bake for 25 minutes longer. Remove from the oven & sprinkle w/confectioners' sugar. Cool. Cut into squares.~~ Mountain Measures
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LOOKING for: Non-dairy dessert recipe
Q
Comments (3)
My son is allergic to dairy - most recipes can easily be adapted to non-dairy. If recipe calls for butter, use a dairy-free margarine; if it calls for milk, you can use rice or soy milk. (I prefer rice milk; SuperTarget, Albertson's, Tom Thumb all generally carry rice milk.) I have also used coconut milk with some success. (Great in sorbet, but I think it just failed in fudge! Waiting another hour to decide on that one.) There is even soy cream cheese available. (Probably have to visit health food store for this item.) Okay, I hate this stuff plain, but it is cook in baking. I have used it in fruit pizza and cream cheese icing and it tasted great. (Plain, it has a funky 'mouth feel.') Here are a few recipes that I make. First is Marilyn's carrot cake. If you don't want to try the soy cream cheese icing, then omit and dust with powdered sugar. Carrot Cake 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground allspice allspice substitute is equal amounts each: ground cloves, cinnamon, nutmeg & pepper 1 cup vegetable oil 4 eggs 1 cup granulated sugar 3/4 cup dark brown sugar 1/2 cup orange juice 1 teaspoon vanilla 2 cups shredded or grated carrots 1 cup chopped pecans Pre-heat oven to 350°. Grease and flour two 9-inch cake pans. Sift flour, baking powder, soda, salt and spices together. Beat oil, eggs, sugar and brown sugar at medium speed for 2 minutes or until well blended. Stir in orange juice and vanilla. Beat in flour mixture on lowest speed, just until blended. Stir in carrots and nuts until combines. Bake 35 to 40 minutes or until wooden pick comes out clean. Cool completely before filling and frosting with 1 recipe Cream Cheese Frosting. Cream Cheese Frosting 1 pound powdered sugar (4 cups) 8 oz. Cream cheese; softened 1 stick butter or margarine; softened 2 teaspoons vanilla 1 cup chopped pecans (optional) Combine all ingredients and mix well with electric mixer. Chocolate Crinkles 3 beaten eggs (I used Ener-G egg replacer) 1 ½ cups sugar 4 squares (4 ounces) unsweetened chocolate, melted ½ cup cooking oil 2 teaspoons baking powder 2 teaspoons vanilla 2 cups all-purpose flour Powdered Sugar In a large mixing bowl stir together beaten eggs, sugar, melted chocolate, cooking oil, baking powder and vanilla. Gradually stir in the flour till thoroughly combined. Cover and chill for one to two hours or till the dough is easy to handle. Shape dough into 1-inch balls. Roll balls in powdered sugar to coat. Place two inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or till edges are set and tops are cracked. (Do not overcook!) Remove the cookies from the cookie sheet. Cool on a wire rack. If desired, sift additional powdered sugar over cookies. Makes about 48. Chocolate Upside Down Pudding Cake 1 cup flour 1 tablespoons baking powder ¼ cup cocoa powder ¼ teaspoon salt ½ cup sugar ½ cup margarine ½ cup milk (I use rice milk) 1 teaspoon vanilla extract Sauce: ¾ cup sugar ¼ cup cocoa 2 cups boiling water Preheat oven to 350 degrees. In a large bowl, stir together the flour, baking powder, cocoa and salt. Add the sweetener, margarine, milk and vanilla and mix together until just mixed. Spread in a lightly oiled casserole dish. Set aside. In a medium bowl, mix together the sugar and cocoa. Sprinkle evenly on top of the cake mixture. Carefully pour the boiling water over top. NOTE: DO NOT MIX THIS TOGETHER! It will do its own thing in the oven. Bake for 40 minutes. To serve, scoop out portions the cake will be on top and the pudding will be on the bottom. ~ Suzie
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ginger_st_thomas
16 years ago
last modified: 9 years ago
Here's an oldie that I really like. I've also seen it called Russian Cream:
SWEDISH CREAM (serves 8)
2 cups heavy cream
1 cup sugar
1 envelope unflavored gelatin mixed w/2 TBL water
2 cups sour cream
1 tsp vanilla
Strawberries or blueberries

Mix cream, sugar & gelatin in small saucepan. Heat over low heat until sugar & gelatin are dissolved. Remove from heat. Cool until slightly thickened, about room temperature. Carefully fold in sour cream & vanilla until all ingredients are well blended. Pour into a 1 1/2 qt mold (I pour into individual serving containers or old-fashioned wide champagne glasses.) chill until firm, 2 hours or overnight. Serve with strawberries or blueberries.~~Fare to Remember
woodie
16 years ago
last modified: 9 years ago
Here's a bunch - I think they're all good!

Amaretti Ice Cream Balls
Recipe courtesy Rachael Ray, 2007

24 amaretti cookies
1/4 cup amaretto liqueur
2 pints vanilla ice cream
Chocolate sauce
Whipped cream

Crush cookies by hand or in plastic bag. Place onto a sheet pan. Dampen the cookie crumbs with the liqueur. Scoop ice cream balls onto the sheet pan and roll around until covered.
Place the balls into a serving dish and top with chocolate sauce and whipped cream.

DAIQUIRI PIE
This is a wonderful holiday dessert -- and soooo easy!

Daiquiri Pie

1 package lemon pudding (not instant)
1 package instant lime jello (or strawberry, or whatever flavor you want - Use strawberry for Strawberry Daiquiri Pie, banana for Banana Daiquiri Pie, etc.)
1/3 cup granulated sugar
2 eggs
2-1/2 cups water
1/2 cup rum (more doesn't hurt it - I used dark rum and stuck to 1/2 cup)
2 cups Cool Whip (thawed)
Graham cracker pie crust

Mix the pudding, jello, sugar, add 1/2 cup water and two eggs. Beat well. Then add in the rest of the water and mix. Cook over medium heat until it comes to a full boil, stirring occasionally. Remove from heat and add the rum. Let it cool for two hours -- it will thicken. Then add the Cool Whip and mix well again. Pour into the pie crust. Chill until set.
Source: Bacardi Recipe book

The alcohol in the rum evaporates since it is added to the hot liquid. I decorate the strawberry one with sliced strawberries and the banana one with sliced bananas. They look real pretty.

Barbara 52's Frozen Lemon Cream Sandwiches

one 7-oz container chilled creme fraiche
1/4 cup lemon curd
finely grated zest of one lemon
12 crisp butter waffle cookies
1/4 cup chopped unsalted pistachios

Line a small baking sheet with wax paper. In a chilled bowl, beat the creme fraiche with the lemon curd and zest until firm peaks form.
Arrange half of the cookies on the baking sheet and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top w/the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hrs.
Spread the nuts on a plate and roll the edges of the sandwiches in them.
6 servings
(Can be frozen in an airtight container up to one week.)
NOTES:
Jules Destrooper Crisp Butter Wafers (from Belgium) are available from specialty shops in the US. They are, as their name implies, wonderfully crisp and buttery ...
accept no substitute!
Use any good brand of lemon curd. I used Nelson's, from England.

GRASSHOPPER PIE

6 tablespoons melted butter
24 Oreo cookies (take out the middles)

1/4 cup Cre De Menthe
1 cup heavy cream
1 small jar marshmallow fluff

Crush cookies and add melted butter. Press into 9 inch pie pan.

In a bowl, whip the heavy cream.

In another bowl, mix the marshmallow fluff and CrÃ¨me De Menthe and add to the heavy cream.

Spoon into pie shell and freeze until ready to eat. Decorate with Oreo cookie crumbs.

JOYCE'S RICE PUDDING

1 quart milk
1 quart half and half
dash of salt

When mixture comes to a boil stir in one cup regular long grain white rice. Stir for about 40 minutes at medium high until mixture starts to thicken. Combine 2 eggs, 1 cup sugar and 1 tsp vanilla. Add to mixture and stir another 8 minutes. Pour into 9 x 13 pan and chill.
Best if made a couple days ahead of time.
Enjoy.

STRAWBERRY CHEESECAKE TRIFLE

2 pints fresh strawberries, sliced
1 cup sugar, divided
2 packages (8 ounces each) cream cheese, softened
3 tablespoons orange juice
3 cups heavy cream, whipped
1 loaf (10-3/4 ounces) pound cake, cut into 1/2 inch cubes
3 squares (1 ounce each) semisweet chocolate, grated
Garnish - chocolate curls and additional strawberries

In a bowl, toss strawberries with 1/2 cup sugar and set aside.
In a mixing bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream, set aside.
Drain strawberries, reserving juice, set berries aside.
Gently toss cake cubes with reserved juice.

Place 1/2 of cake in a 4 quart trifle dish. Top with 1/3 cream cheese mixture, 1/2 of strawberries and half of grated chocolate. Repeat layers. Top with remaining cream cheese mixture.
Garnish with chocolate curls and strawberries.
Cover and refrigerate for 4 hours (at least).
14 servings

Not Yo' Mama's Banana Pudding
Recipe courtesy Paula Deen

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
joybugaloo
16 years ago
last modified: 9 years ago
This is the BEST no-bake dessert in the world! It looks great, it tastes amazing, all of your friends will be impressed, and other than whipping some cream, all you do is assemble it! Here's the recipe and click on the link to see some pics on my blog if interested.

Chocolate Wafer Icebox Cake
(adapted from The Magnolia Bakery Cookbook)

3 cups heavy cream
3 tablespoons sugar (I used vanilla sugar, and more like 4-5 tablespoons of it)
1 tablespoon vanilla extract (I added one additional teaspoon of vanilla bean paste)
2 (9-ounce) packages chocolate wafer cookies (I used about 1 1/2 packages of Nabisco Famous Wafer cookies...you know, the ones that are like thin, unfilled Oreos)
Unsweetened cocoa or chocolate shavings (I used the latter)

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.

To serve, dust top lightly with cocoa powder or chocolate shavings.

--Gina
http://lindseysluscious.blogspot.com

Here is a link that might be useful: Chocolate Icebox Cake at Lindsey's Luscious

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