Need a Dessert.
7 years ago
last modified: 7 years ago
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RECIPE: need a dessert using frozen fruit
Comments (2)This recipe may help... I would bet you could make some subsittutions. If you want a similar dessert that may go over well, try looking for recipes for Champagne Salad. Here is a link that might be useful: Frozen Sherbet...See MoreNeed dessert ideas for Italian meal
Comments (29)The OP has asked for the glazed lemon sour cream cake I served at my recent luncheon. It was a hit with everyone. Here's the recipe, from The California Cook cookbook by Diane Rossen Worthington -- a cookbook I frequently use. Glazed Lemon Sour Cream Cake From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1 ¾ cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1 ½ cups powdered sugar ½ cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. 4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure itÂs absorbed as you pour. Let the cake come to room temperature....See MoreNeed dessert suggestion for a Clambake
Comments (8)If you mean a real outside on the beach clam bake...I would go with a "grab and go" dessert like cookies or brownies. If you are having a "less sandy" affair, how about my famous ( or infamous!) apple cake with cake gravy? Apple Cake 4 cups chopped apples 1 ½ cups sugar ( can use ½ splenda) ½ cup raisins ( I use chopped other fruit like dried peaches or apricots or craisins) Mix and let sit for about an hour ( less is OK) 2 cups flour 1 1/2 tsps baking soda ( I like 3/4 tsps soda and 3/4 tsps BP) 3/4 tsps salt 1T cinnamon ¼ tsp nutmeg Mix dry ingredients 2 eggs 3/4 cups veggie oil 1 tsp vanilla beat together 1 cup chopped pecans if desired. Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires. Pour into greased 9 by 13 pan and bake 350 until doneÂ..40 to 50 minutes. Serve with cake gravy! Cake Gravy Mix 1 cup sugar 1 stick butter 1/2 cup evap milk 1 tsp vanillaÂ. Mix all and cook all in a sauce pan for about 3 minutes. Serve warm over the cake....See Moreneed some 'healthy' dessert ideas please!
Comments (3)Here you go Bobby.. This is my go to blog for healthy. Check out the dairy free recipes and the baked goods recipes. I've made the chocolate coconut ice cream. Next up is the Pumpkin ice cream and the "mounds" bars. Here is a link that might be useful: The Nourishing Gourmet...See More- 7 years ago
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