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Another Contest:)

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View latest: 24h 48h 72h

What's the best dessert?

Sorbet by Hashem_Yaazor

22%

[ 2 ]

Ambrosia by momof3

22%

[ 2 ]

Summer Pudding by Rifky

[ 0 ]

Jello Cups by mom22

11%

[ 1 ]

Italian Ices by SaraG

[ 0 ]

Smoothies by hisorerus

22%

[ 2 ]

Blueberry Cream Flan by 5boysMom

11%

[ 1 ]

Berries In Ramikens With Crunchies On Top by shoy18

11%

[ 1 ]

Total Votes : 9

willow ↓

Mon, Jul 03 2006, 11:40 am

I loved red seas idea of making a contast for dinner. So this contast will be..... The best And healtiest dessert. OHH I know its hard b/c its gotta be somewhat healthy but still be a desirable dessert. The rules are simple you submit, I pick the best to be put up as a poll. 8)
The poll goes up friday. Very Happy

Last edited by willow on Fri, Jul 07 2006, 7:59 am; edited 1 time in total

hisorerus

Mon, Jul 03 2006, 11:50 am

Smoothies are a good one! Blend up a combination of fruits, and ice if you want. You can also partially freeze it for a yummy slushy dessert.

Raisin ↓

Mon, Jul 03 2006, 12:02 pm

Do you mean for shabbos or for weekday? (Does anyone actually make dessert on a regular weekday?)

Is cost a factor? (my kids love fruit like strawberries and mango, but they are pretty expensive)

↑ willow ↓

Mon, Jul 03 2006, 12:12 pm

cost is not a factor in this one

↑ willow ↓

Mon, Jul 03 2006, 12:12 pm

Boys"R"Us ↓

Mon, Jul 03 2006, 12:19 pm

Here's my favourite for summer:

Blueberry Cream Flan:

FLAN:

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/3 cup butter, softened
2 egg whites
1 tsp vanilla extract
3 cups blueberries, fresh or frozen (not thawed)

TOPPING

2 tbsp all purpose flour
2 cups plain yogurt (I use fat-free)
1 egg, lightly beaten (I use 3 whites)
2/3 cup granulated sugar
2 tsp lemon or orange zest
1 tsp vanilla extract

1. In a food processor or mixing bowl, combine flour, sugar, baking powder, butter, egg whites (2) and vanilla and mix well. Press into the bottom of a 10-inch springform or flan pan and sprinkle with blueberries.

2. In a bowl, sprinkle flour over yogurt. Add egg, sugar, zest and vanilla and mix until smooth. Pour mixture over berries.

3. Bake in a 350oF oven for 60 to 70 minutes or until golden. Serve warm or cold.

Sparkle ↓

Mon, Jul 03 2006, 1:55 pm

Creamy sorbet: Blend any type of fruit together. Add some orange juice and sugar if needed. Freeze. When frozen (I usually do this step the next day), defrost and reblend. This is what makes the sorbet really creamy.

chocolate moose ↓

Mon, Jul 03 2006, 1:59 pm

Ten Minute Sorbet
I got this from a ladies' magazine years ago . . .

Freeze unopened can of peaches or any 16 oz. canned fruit until solid, about 18 hours. Submerge can in hot water about 2 minutes. Open and pour syrup into food processing bowl. Place fruit on cutting surface and cut into chunks. Add to food processor and puree until smooth. Add 2 tablespoons lemon juice. Process until thoroughly blended. Serve or cover and freeze until ready to serve. Makes about a cup and a half.

Italian Ices
From Dini Goldman when we both worked at OK Labs in the old office!

Boil 1 cup water. Stir in 1 package jello (we like raspberry, cherry, or grape) and 1/2 cup sugar. Remove from heat. Add 1 cup orange juice and 1 cup pineapple or apple juice. Blend all in blender. Freezer. When halfway frozen, blend again. Freeze again. Enjoy

↑ chocolate moose ↓

Mon, Jul 03 2006, 2:00 pm

FOOLPROOF AND DELICIOUS APPLE KUGEL
from Michal Rossman, tested and typed up by Sara G

I think it's too sweet for a regular Friday night, but on yomtov when there's so many meals, a little change/something extra is nice. Can be used as dessert, too.

Ingredients:

• 1/2 cup oil
• 2 eggs
• 1/2 cup sugar
• 3/4 cup flour
• 2 tsp baking powder
• 3 or 4 thinly sliced apples, any kind (food processor is helpful)

Variation: add one packet vanilla sugar (I add some liquor instead); add cinnamon and/or ginger to suit your taste, add any chopped nut

Directions:

• Combine all ingredients and bake in an 8 by 8 pan for an hour at 350. ENJOY!

Note: This recipe can be doubled and baked in a 9 by 13 pan or tripled and baked in an 11 by 17 pan. Freezes well.

Hashem_Yaazor ↓

Mon, Jul 03 2006, 2:00 pm

mom22 wrote:

Or: blend a frozen banana, a bag of frozen strawberries and a can of apple juice concentrate frozen -- no need to add sugar. The mixture will be very creamy when frozen.

↑ chocolate moose ↓

Mon, Jul 03 2006, 2:00 pm

PEANUT BUTTER COOKIES

1 cup peanut butter, any kind
1 egg
1/3 cup water
1 box yellow cake mix

Mix ingredients together. Flatten each one inch balls with floured fork and bake at 375 for about 8 to 10 minutes.

↑ chocolate moose ↓

Mon, Jul 03 2006, 2:01 pm

LEMON DELIGHTS
1 package angel food cake mix
1 22 oz can lemon (or any flavor) pie filling
1/3 cup sliced almonds (optional)
¼ cup shredded coconut.
Mix and bake at 350 in 9 by 13 pan.

↑ chocolate moose ↓

Mon, Jul 03 2006, 2:01 pm

LEMON DELIGHTS
1 package angel food cake mix
1 22 oz can lemon (or any flavor) pie filling
1/3 cup sliced almonds (optional)
¼ cup shredded coconut.
Mix and bake at 350 in 9 by 13 pan.

Easy Brownies A La Mode
Mix together one brownie mix, 1 cup cherry pie filling, 1/4 cup oil and 2 eggs. Grease bottom of 9 by 13 pan. Bake at 350 for half an hour. Take out of oven and sprinkle with 1 1/4 cups chocolate chips. Spread when melted. When serving, cut into squares Top with vanilla ice cream and spoonful of remaining pie filling.
Variation - try different kinds of pie filling.
Easy Brownies A La Mode
Mix together one brownie mix, 1 cup cherry pie filling, 1/4 cup oil and 2 eggs. Grease bottom of 9 by 13 pan. Bake at 350 for half an hour. Take out of oven and sprinkle with 1 1/4 cups chocolate chips. Spread when melted. When serving, cut into squares Top with vanilla ice cream and spoonful of remaining pie filling.
Variation - try different kinds of pie filling.
Apple Chocolate Cake
Mix any chocolate cake mix, one can 21 oz. apple pie filling, and three eggs. Scrape into greased 9 by 13 pan. Sprinkle with 1/2 cup chocolate chips and 3/4 cup chopped nuts, any kind. Bake at 350 for 45 minutes. COULD PROBABLY VARY THE PIE FILLING AS YOU LIKE.

CLOUD TREATS

Defrost one 8 oz. Cool Whip (we get the kind that’s completely Pareve & fat free) as per instructions in fridge, not at room temperature. (The recipe called for fat free but I guess you can use any kind.)

Mix with approximately 6 tablespoons any kind of peanut butter. I used plain but I'll bet that crunchy would be good, too. (You can even mix right in the Cool Whip package so you don't have any dirty bowl to have to lick clean.)

Spoon into 12 muffin tins that have been lined with cupcake papers. Let freeze overnight. (You could probably use mini muffin tins if you want a kid-sized snack for school.)

Drizzle with chocolate syrup (Hershey's lite is what the original recipe called for) and let freeze for approximately two to four hours. We used the kind with a squeeze top so it was fast & easy. Peel off the paper and keep in a ziplock bag in the freezer.

I just put a plastic bag over the whole bunch and left them that way in the freezer to avoid freezer burn and served them in their muffin papers. Our syrup was kinda sticky so it was neater to store and serve like this. Perhaps you could squirt the syrup onto the clouds right after you spoon them into the tins and then swirl with a knife, to kind of marbalize them. Then you could skip the “freezer overnight” step, and perhaps then the syrup would freeze right into the cloud, making them less sticky.

They are 2 Weight Watcher's points each, and serve 12. (If you stir in anything else like toasted nuts or coconut or fruits, that will add to the points.)

↑ chocolate moose ↓

Mon, Jul 03 2006, 2:01 pm

S'more Pie
SMORE PIE
From a cooking show
Pour approx 1 1/2 cup milk into saucepan, heat with 2 cups chocolate chips. Add 1 1/2 tsp vanilla or 3/4 tsp almond extract. You can also do this in the microwave.

Pour into graham crust and freeze overnight. Or you can chill for four hours. It really only needs to be firm enough to slice.

I like to use a bought crust, but you can make your own with about 1 1/2 cup crushed up graham crackers and approximately 6 tablespoons margarine or butter.

Take a 14-16 oz jar of marshmallow creme and spoon dollops of it onto the pie. Spray your spoon with nonstick spray first and it will be easier for you.

Broil pie under broiler until it's as brown and crunchy as you like. Don't let it burn. If you do, scrape off top layer and try again.

You can even sprinkle chopped toasted nuts on top or toasted coconut. REALLY GOOD!!!!

Raspberry Mousse aka That Pink Stuff
from Shmuel & Sara Weinstein’s cookbook from their Chabad house on campus in Pittsburgh
RASPBERRY MOUSSE otherwise known as the Pink stuff
Whip together until stiff: four egg whites, one box of sugared raspberries or strawberries with syrup (look in freezer section), 1/2 cup sugar or to taste, 1 tsp lemon juice. Set aside. Mix two defrosted containers of Rich's whip (also from freezer section) with 1 tsp vanilla. (I add a few drops of red food coloring for a nice color, otherwise the "pink stuff" is very pale. Mix in the fruit mixture from above. FREEZE Serve in champagne glasses for best effect, serves approx. 10.

↑ chocolate moose ↓

Mon, Jul 03 2006, 2:02 pm

Popcorn Treats
Popcorn Cheesy Treat - Add 1/3 dry, grated sharp cheese to 1/4 cup melted butter. Pour over freshly popped & salted corn. Toss lightly & serve.

Popcorn Peanut Treat - When melting butter to pour over hot popped corn, add a spoonful of peanut butter (any kind). It blends with the butter and gives a pleasing flavor.

Pizza Popcorn - 6 cups unsalted popcorn (1/4 cup unpopped), 2 tablespoons (1/4 stick) butter or margarine, melted, 3/4 tsp dried Italian seasoning, 2 drops hot pepper sauce, 2 tablespoon grated Parmesan cheese. Place popcorn in a large airtight container. In a cup, mix butter, Italian seasoning, and pepper sauce. drizzle over popcorn. Sprinkle popcorn mixture with cheese, toss to coat. Cool completely before covering container. Makes 6 cups.

Nutty popcorn treats - 1 10 oz bag mini marshmallows, 5 oz (half a bag) of vanilla milk chips - about one cup, 6 tablespoons margarine or butter (3/4 stick), 12 cups popped popcorn (about 2/3 cup unpopped), 1 cup salted peanuts, 1 tsp vanilla extract, 3/4 cup small gumdrops, sliced. Grease 13 by 9 baking pan. In 5 quart Dutch oven, over low heat, cook marshmallows vanilla chips and margarine until melted and smooth. Remove pan from heat, stir in popcorn peanuts and vanilla extract until well blended. Press mixture firmly into pan, sprinkle with gumdrops. Let stand at room temperature about an hour before cutting. To serve, cut lengthwise into 6 strips, then cut each strip crosswise into 6 pieces. Store in tightly covered container. Makes 36 cookies, each about 105 calories, 5 grams fat, 1 mg cholesterol, and 55 mg sodium.

Popcorn treats: 1/2 cup candy corn, vegetable cooking spray, 4 cups mini marshmallows, 8 cups air popped corn. Lightly coat 6 quart Dutch oven spoon, and a 13 by 9 baking pan with vegetable cooking spray. Slice each piece of candy corn in half, lengthwise. In Dutch oven, over very low heat, melt marshmallows stirring constantly with spoon. Remove from heat. Add popped corn and stir to coat evenly. Stir in candy corn. Using waxed paper, press mixture evenly into pan. Let cool about an hour, cut into 24 squares - each about 55 calories, negligible fat, 0 mg cholesterol, 15 mg sodium

Easy Caramel Popcorn: 3 qt popped corn, 3 cups mixed unsalted nuts, 1 cup firmly packed brown sugar, 1/2 cup corn syrup (light or dark), 1/2 cup margarine, 1/2 tsp salt, 1/2 tsp vanilla, 1/2 tsp baking soda. In large shallow roasting pan, combine popcorn and nuts. Place in 250 oven while preparing glaze. In heavy, 2 qt saucepan, stir brown sugar, corn syrup, marg and salt. Stir constantly - bring to boil over medium heat. Without stirring, boil 5 minutes. Remove from heat, stir in vanilla and baking soda. Pour over warm popcorn and nuts, stir to coat well. Bake in 250 oven, stirring occasionally. Cool & break apart. Store in tightly covered container. Makes 4 quarts.

↑ chocolate moose ↓

Mon, Jul 03 2006, 2:04 pm

I also have cooky recipes, like Gingersnaps, Oatmeal Raisin, Lemon, Orange Nut, Pecan, Cranberry Nut,

or a Peach Cobbler, if anyone is interested.

↑ Sparkle ↓

Mon, Jul 03 2006, 2:17 pm

I know we're only supposed to contribute one idea, but this one is too good to pass up! These jello cups look really fancy and I often use them for dessert for sheva brachos. Slice strawberries and put in the bottom of clear disposable cups (the fancier the better). Pour strawberry jello until the halfway mark on the cup. Refrigerate until solid. Place a few chunks of canned pineapple on top of the strawberry mixture and pour pineapple flavored jello on top of that. Refrigerate. These look really elegant and are very refreshing and...low fat! Very Happy

↑ chocolate moose ↓

Mon, Jul 03 2006, 2:19 pm

You're only allowed to submit one..............oh, no...........

↑ Sparkle ↓

Mon, Jul 03 2006, 2:21 pm

Thats OK - we all love new receipes! And yours look so good!

DefyGravity

Mon, Jul 03 2006, 2:24 pm

Lately I've been buying a watermelon and serving that for dessert.

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