Project Dessert

Started going Through a 200 page dessert book 1-at-a-time daily until i got to #80 and the recipes were getting horrible so #100-#200 will be desserts i find that look interesting to make...enjoy!

S5031380

Yield: 1 Trifle bowl

Time: Prep – 12 minutes, Cook – N/A

 

1 package lemon pie filling (the kind you cook)

2 cups chilled whipping cream or pareve dessert whip

1/4 cup confection’s sugar

1 large sponge cake, cut into 1-inch squares

2 cups fresh blueberries

2 kiwis, peeled and sliced

2 cups sliced strawberries

1 can (10oz) mandarin oranges, well drained and patted dry

1/2 cup toasted chopped pistachios for sprinkling (optional)

  • Prepare pie filling according to package directions, but use 1 egg instead of 2 yolks and omit the butter.
  • Cool completely.
  • Whip the cream or dessert whip in an electric mixer until it reaches the texture of sour cream.
  • Add the confectioner’s sugar and beat until soft peaks form.
  • Remove half of the whipped cream from the bowl and set it aside for garnishing.
  • Add the cooled lemon mixture to the remaining whipped cream in the mixing bowl and mix on low speed just until blended, scraping down the sides of the bowl as necessary.
  • Arrange half of the cake pieces in a 3-quart glass serving bowl.
  • Add the blueberries and top with half of the lemon cream.
  • Repeat with the second layer of cake pieces and top with sliced kiwis and the remaining lemon cream.
  • Top with sliced strawberries.
  • Spread the reserved whipping cream on top and arrange the mandarin oranges in an attractive design.
  • Sprinkle with pistachios. (optional)

Tips: The lemon filling can be prepared up to a day in advance. To prevent a skin from forming on the mixture, place a piece of parchment paper directly on the surface and then refrigerate. This recipe is really simple to make as everything is prepared all your really doing is the assembly and it looks really nice. This can be prepared up to 2 days in advance.

S5031377S5031378

Yield: 9inch 2-layer cake

Time: Prep – 10 minutes, Cook – 30 minutes

 

Cake:

2 cups flour

1 1/2 tsp baking soda

1 tsp ground cinnamon

2 cups sugar

1/2 cup vegetable oil

1/2 cup cocoa powder (unsweetened)

1/2 cup sour cream

2 tsp vanilla extract

1 cup hot water

  • Preheat oven to 325.
  • Grease two 9-inch round cake pans.
  • With an electric mixer, beat together the sugar, oil, and cocoa in a large mixing bowl until smooth.
  • Beat in the sour cream, then add everything else except for water.
  • Add in water to a make a runny batter.
  • Divide the batter evenly between the prepared cake pans.
  • Bake the layers until a toothpick inserted in the middle comes out clean, about 30 minutes.
  • Let cool before frosting.

Cocoa Mocha Frosting:

1/2 cup margarine

1/4 cup cocoa powder (unsweetened)

1/2 cup freshly brewed dark roast coffee

1 tsp vanilla extract

6 cups confection sugar

  • Melt the margarine in a large saucepan over medium heat.
  • Whisk in the cocoa and continue whisking until you have a smooth paste.
  • Whisk in the coffee and bring to a boil.
  • Remove from the heat and whisk in the vanilla.
  • Whisk in the confection sugar, 1 cup at a time, until you have a smooth frosting.
  • Cool slightly and then frost cake.

Tips: When making the cake batter, before you mix in the water it will be dry and piecy but that’s fine cause the water will make it the right consistency. To make the cake pareve you can use fake sour cream which is available in any grocery store. For the frosting, to use a regular coffee, use about 2 tsp coffee for 1/2 cup hot water. When you add the sugar use an electric mixer as its easier to mix with. This recipe tastes really good and very chocolaty with the cinnamon giving it a twist. It can also be made as cupcakes instead if you would like with a yield of 12 cupcakes.

S5031376

Yield: 9x13 Cake

Time: Prep – 5 minutes, Cook – 23 minutes

 

Cake:

1 cup soft margarine

2 cups sugar

1/3 cup cocoa

4 eggs

1 1/2 cups flour

2 tsp vanilla

1/4 tsp salt

1 1/2 cups chopped nuts (optional)

mini marshmallows

  • Mix together margarine, sugar and cocoa.
  • Add in eggs and mix well.
  • Add rest of ingredients except marshmallows and mix until just blended but do not over mix.
  • Pour into greased pan and bake at 350 for 23 minutes, but after 20 minutes spread marshmallows on top of cake for last 3 minutes of baking.

Frosting:

1 2/3 cup confection sugar

1/2 cup margarine

1/3 cup cocoa

1/3 cup non-dairy creamer

  • Blend all ingredients together till smooth and spread on cooled cake.

Tips: This a really easy, moist and chewy cake. After baking for 20 minutes it should still be a little raw so the extra 3 minutes can melt the marshmallows and finish baking the cake. When spreading the marshmallows the whole cake does not have to be covered as they will melt together.

S5031372S5031373

Yield: 1 Bundt Cake

Time: Prep – 12 minutes, Cook – 60-70 minutes

 

Cake:

8 eggs, separated

2 cups sugar

2 cups flour

1 Tbsp vanilla sugar

1 tsp baking powder

1/2 cup oil

3/4 cup orange juice

1 tsp orange zest

  • Preheat oven to 350.
  • Beat the egg whites until stiff.
  • Gradually add the sugar, yolk, and remaining ingredients.
  • Grease a Bundt pan very well.
  • Pour in the batter.
  • Bake in the preheated oven for 60-70 minute.
  • Remove and allow to cool slightly (for about 5-8 minutes).
  • Then invert it onto a plate.

 

Glaze:

8oz bitterwseet chocolate

6 Tbsp non-dairy whipped topping

6 Tbsp corn syrup

  • Combine all the ingredients in a pot.
  • Cook on a low flame until smooth.
  • Pour over the cake while still warm and allow to drizzle over the sides.

Tips: Simple, easy and delicious cake to make. For the glaze I didn’t have whipped topping so I used non-dairy creamer instead and it still tasted good. The cake itself is extremely fluffy and moist with the glaze complimenting the taste. The orange flavor is not really that strong.

cake-mess

As all the recipes in the current book ive been using are getting worse and worse I am stopping to use it instead I will be doing 100 recipes of random desserts that I find interesting. Check back starting tomorrow for Recipe #100 (to #200) Orange Bundt Cake with Chocolate Glaze!

S5031362S5031363

Yield: about 2 dozen

Time: Prep – 20 minutes, Cook – 12-18 minutes

 

5 1/2 cups flour

2 tsp baking powder

1 1/2 cups sugar

2 tsp vanilla

1/2  tsp salt

1 cup oil

4 eggs

filling of your choice (jellly, chocolate chips, etc…)

  • Mix all ingredients until a soft dough forms.
  • Roll out dough.
  • Cut into round circles using a round cookie cutter or a glass cup.
  • Add filling and pinch 3 corners together into a triangular shape.
  • Place on lined cookie sheet and bake at 350 until light brown, about 12-18 minutes.

Tips: To start off, making hamentaschen is not for the faint hearted as I have discovered after, that its not my thing. I made the dough as instructed yet it was to dry and I had to add a little water to get the right consistency, plus the dough was quite oily. Once you roll out the dough and cut the round shapes you need to spoon the filling into the middle of each piece but make sure not to much so it doesn’t bubble out once baked. The filling I used was a walnut, honey, & raisin mixture but I think it was a little dry. My mother made hamentaschen after and used my filling mixture but added jelly to it to make it creamier. Make sure to pinch the corners tightly so they stay shut. If you attempt to make hamentaschen, have fun!

S5031360S5031361

Yield: about 3 dozen

Time: Prep – 10 minutes, Cook – 12-18 minutes

 

1/2 cup oil

2 cups sugar

1 cup cocoa

4 eggs

2 tsp vanilla extract

2 cups flour

2 tsp baking powder

1/2 tsp salt

confection sugar

  • Mix first three ingredients together, and then add eggs and vanilla extract and mix.
  • Add flour, baking powder and salt, and then mix.
  • Put in refrigerator to harden for 1 hour.
  • Preheat oven to 350.
  • Remove dough from refrigerator and form into balls.
  • Roll in confection sugar and place on cookie sheet, leaving space between each ball.
  • Bake for 10-15 minutes.

Tips: I've always loved these cookies but never knew what they were called, anyway out of the different versions I have tasted this is the best one ever! When putting them on the cookie sheet make sure to leave enough space because true to there name they do get pretty big. I also under baked them a little to get the extreme fudgyness (my own word) that they offer. Make this recipe its easy and just so good.

S5031358S5031359

Yield: about 3 dozen

Time: Prep – 7 minutes, Cook – 15-20 minutes

 

1 cup margarine, softened

3/4 cup sugar

3/4 cup light brown sugar

1 tsp vanilla extract

2 eggs

2 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

1 cup coconut flakes

1/2 cup chocolate chips

1/2 cup cup white chocolate chips

1/2 cup oatmeal

1/2 cup raisins

3/4 cup colored sprinkles

  • Cream margarine, sugar, brown sugar, and vanilla extract until fluffy, and then add eggs.
  • In another bowl, combine flour, baking soda, and salt.
  • Add flour mixture to creamed mixture and beat well.
  • Stir in remaining ingredients.
  • Drop tablespoonful's onto lined cookie sheet and bake at 350 for 15-20 minutes or until golden brown on top.

Tips: I only put a half a cup of coconut as I think a full cup will make the taste to strong. These cookies are a very interesting mixture hence the name everything cookies but they taste better than they sound, give it a try.

S5031355

Yield: 1 cookie sheet

Time: Prep – 12 minutes, Cook – 18-20 minutes

 

3/4 cup margarine

3/4 cup creamy peanut butter

3/4 cup sugar

3/4 cup brown sugar

2 tsp water

2 eggs

1 1/2 tsp vanilla sugar

1 1/2 cups flour

1 1/2 cups cooking oats

3/4 tsp baking soda

1/2 tsp salt

  • In bowl, cream margarine, peanut butter, sugars, and water.
  • Beat in eggs and vanilla sugar, and then add rest of ingredients.
  • Spread onto cookie sheet and bake at 325 for 18-20 minutes

Topping:

1 1/4 cup chocolate chips

1/2 cup peanut butter

  • Melt together chocolate chips and peanut butter and spread over warm bars.

Tips: When spreading the batter in the cookie sheet make sure to spread everything evenly in the pan. For the topping I used baking chocolate instead of chocolate chips which I find is easier to melt. These bars tasted really good but they tend to crumble easily.

S5031353S5031352S5031354

Yield: about 1 dozen

Time: Prep – 12 minutes, Cook – 15-18 minutes

 

1/2 cup crisco

1 egg

3/4 tsp baking soda

1/2 cup cocoa

1 cup sugar

2 cups flour

1 cup water

1/4 tsp salt

  • Mix all ingredients.
  • Shape into logs of desired thickness and drop onto cookie sheet.
  • Bake at 350 for 15-18 minutes.
  • When cool , slice logs in half lengthwise.

Filling:

1/2 cup crisco

1 tsp vanilla extract

1 small jar marshmallow fluff

1/2 cup confection sugar

  • Mix all filling ingredients, fill one side of log and cover with other side.

Tips: I didn’t shape into logs instead I used a scoop to make them round and then flattened them somewhat. After I put the filling on one half and then put another half on top to make a sandwich. The filling made a little too much so you don’t have to put a whole jar of marshmallow fluff. And a side point, working with marshmallow fluff is such a pain as it sticks to everything, any advice?

S5031345S5031346

Yield: about 1 1/2 dozen

Time: Prep – 7 minutes, Cook – 18-20 minutes

 

1 cup margarine

3/4 cup cornstarch

1/3 cup confection sugar

1 cup flour

3 Tbsp confection sugar

crystal sugars (any 2 colors)

  • Beat margarine until fluffy, and then add cornstarch and 1/3 cup confection sugar.
  • Add flour, mixing well until it forms a dough.
  • Refrigerate for 1 hour or until chilled.
  • Roll into balls and place on cookie sheet.
  • Combine 3 tablespoons confection sugar with colored crystals and roll cookies in mixture.
  • Bake at 350 until golden brown.

Tips: After refrigerating dough for an hour it got a little tough. I used only 1 color of crystals as their not that cheap and I didnt think its worth to buy 2. The recipe does not say the amount of crystals to put in the rolling mixture so I had to just our an estimate. The crystals did not stick to the cookies when they were rolled in so I sprinkled some on top. I baked the cookies for 20 minutes and they only got light brown. These cookies tasted like a disgusting mixture of margarine and cornstarch but that’s just my opinion as some people told me they tasted decent.

S5031343S5031344

Yield: about 2 dozen

Time: Prep – 5 minutes, Cook – N/A

 

2 cups confection sugar

1 cup honey graham crackers, crushed

3/4 cup ground walnuts

1/2 cup coconut, shredded

1/2 cup peanut butter

1 stick margarine, melted

1 bar chocolate

  • Mix all ingredients well.
  • Form into balls and place on baking sheet.
  • Freeze for 1 1/2 hours.
  • Remove from freezer.
  • Melt chocolate over low heat and dip balls into chocolate.
  • Refreeze.
  • Remove from freezer an hour before serving.

Tips: These look like they have little yarmulkas on them. They taste good and are really easy to make with no baking required. Its pretty much a few powdered things put together with the margarine and peanut butter holding them together. They can be stored in the refrigerator instead of the freezer.

S5031342S5031340

Price to make: $4.42

Yield: about 3 dozen

Time: Prep – 12 minutes, Cook – 12-15 minutes

 

1 cup sugar

1 cup brown sugar

2 sticks margarine

1 egg

1 cup oil

2 tsp vanilla sugar

3 1/2 cups flour

1 cup rolled oats

1 tsp baking soda

1 tsp cream of tartar

8oz chocolate chips

1 cup rice crispies

  • Mix the first six ingredients well.
  • In another bowl, combine together remaining ingredients, then add mixture to first bowl and mix well.
  • Shape into round balls, and then flatten with fork on ungreased, lined cookie sheet.
  • Bake at 350 for 12-15 minutes.

Tips: Great tasting and crispy cookies. Use a little less sugar as it was a little too sweet.

S5031338S5031339

Price to make: $2.54

Yield: about 2 dozen

Time: Prep – 12 minutes, Cook – 12 minutes

 

1 stick margarine

1 cup sugar

1 egg

1 tsp vanilla extract

1 cup flour

1/2 cup cocoa

1/2 tsp baking soda

less than 1/2 tsp salt

1 cup colored or white chocolate chips

  • Beat margarine and sugar until creamy, and then add egg and vanilla extract.
  • Mix in remaining ingredients.
  • Roll into small balls and place on ungreased cookie sheet.
  • Bake for 10-12 minutes and then cool on wire rack.

Tips: Add chocolate chips last after mixing everything else together. White chocolate chips look nice with the chocolate color of the cookies, colored would probably look weird. These cookies taste really good.

S5031336S5031337

Price to make: $5.24

Yield: about 20

Time: Prep – 12 minutes, Cook – 14 minute

 

3 cups coconut flakes

1 1/2 Tbsp cornstarch

3/4 cup sugar

1/2 tsp vanilla

3 egg whites

1 bar noblesse bittersweet chocolate

  • Mix coconut, cornstarch, sugar, vanilla and egg whites in a bowl.
  • Set bowl over a pot of boiling water until mixture thickens.
  • Drop tablespoonful's onto ungreased baking sheet and bake at 350 for 14 minutes.
  • Remove from oven and place macaroons onto wire rack to cool.
  • Melt chocolate and dip in only bottoms of macaroons.
  • Place on waxed paper and refrigerate to set.

Tips: These are great tasting macaroons but I cant enjoy the taste as it’s a pesach food. My double boiler didn’t heat up the mixture to thicken it only burnt the sides so I scooped out when it was cold. As the top is round when its scooped I don’t understand how they can say to dip in only the bottom but whatever I tried my best. I still have not figured how to melt chocolate as every time I do it doesn’t turn liguidy it just gets thick.

S5031333S5031335

Price to make: $1.74

Yield: about 30 cookies

Time: Prep – 12 minutes, Cook – 12 minutes

 

3 eggs

1 cup sugar

3/4 cup oil

2 tsp baking powder

3 cups flour

1/2 cup sugar

2 tsp cinnamon

  • Mix eggs, sugar, and oil, and then add baking powder and flour.
  • Shape into walnut-sized balls.
  • Roll in mixture of cinnamon and sugar and flatten with a fork.
  • Place onto lined cookie sheet and bake at 375 for 12 minutes.

Tips: To scoop out the cookies I used a teaspoon cookie scoop. I had about a quarter cup of the cinnamon and sugar mixture left over so I would suggest using only a quarter cup sugar and 1 teaspoon of cinnamon and if need be you’ll make more. These cookies are easy to make and taste pretty good.

S5031331

Price to make: $1.77

Yield: 9x13 pan 

Time: Prep – 2 minutes, Cook – N/A

 

1 cup water

2 Tbsp cocoa

2 tsp vanilla extract

2 sticks margarine

4 eggs

1 cup sugar

  • Blend all ingredients in a blender.
  • Pour into 9x13 pan and freeze.
  • Cut into small squares when frozen and place into mini cupcake holders.

Tips: The recipe sounds simple enough but look how it came out. The margarine did not blend and it ended up tasting like frozen margarine with vanilla extract. The only time I have heard of using raw eggs in a recipe is for a mousse.

S5031327S5031328S5031330

Price to make: $4.86

Yield: cookie sheet 

Time: Prep – 18 minutes, Cook – N/A

 

1 cup light corn syrup

1 cup sugar

1 cup peanut butter

5 cups rice krispies

  • In pot, bring corn syrup and sugar to a boil.
  • Remove from heat, mix in peanut butter and rice krispies and spread onto a cookie sheet.

Topping:

8oz bittersweet chocolate

1oz margarine

  • Melt chocolate with margarine and spread mixture on top.

Tips: After boiling corn syrup and sugar, add the peanut butter while the pot is still on the fire. These are really easy to make and taste amazing!

S5031325S5031324S5031326

Price to make: $6.38

Yield: 8” square pan

Time: Prep – 20 minutes, Cook – N/A

 

6oz baking chocolate, chopped

2 sticks margarine

16oz jar creamy peanut butter

3 cups rice krispies

1/4 tsp salt

3 cups confection sugar

  • Line 8” square pan with parchment paper.
  • Melt chocolate and 1 Tbsp margarine over low heat.
  • Remove from heat and stir in half of peanut butter and 2 cups rice krispies.
  • Spread mixture evenly in pan.
  • Refrigerate for 15 minutes to harden.
  • In pot, combine remainder of margarine and salt, and heat until melted.
  • Remove from heat.
  • Add rest of peanut butter, 1 cup of rice krispies and confection sugar and mix until smooth.
  • Spread over first part in the pan and refrigerate another 15 minutes or until hardened.
  • Cut into squares.

Tips: Recipe was a little too sweet but otherwise really good.

S5031321S5031322

Price to make: $4.46

Yield: about 18

Time: Prep – 8 minutes, Cook – N/A

 

12oz chocolate chips

1/2 cup peanut butter

1/2 cup almonds

1 cup rice krispies

  • Melt together chocolate and peanut butter.
  • Mix in rest of ingredients.
  • Drop spoonful's onto ungreased cookie sheet and freeze.

Tips: Melt chocolate before mixing in peanut butter. I used chunky peanut butter and sliced almonds. These were really easy to make and taste really good.

S5031314S5031313

Price to make: $1.41

Yield: about 18

Time: Prep – 8 minutes, Cook – N/A

 

4oz margarine

4oz sugar

4 Tbsp corn syrup

4 Tbsp cocoa

5 cups corn flakes

  • Melt first four ingredients in a pot over low heat.
  • Remove pot from heat and add in corn flakes.
  • Mix well.
  • Roll into balls, place in cupcake holders and refrigerate.

Tips: These taste like chocolate covered corn flakes. If they didn’t stick together I would say they would be a great cereal. 4oz margarine = 1 stick. 4oz sugar = 1/2 cup.

S5031318S5031319S5031320

Price to make: $4.19

Yield: about 3 dozen Tbsp size cookies

Time: Prep – 15 minutes, Cook – 10-15 minutes

 

2 1/4 cups flour

1/3 cup cocoa

1 tsp baking soda

1/2 tsp salt

2 sticks margarine

3/4 cup sugar

3/4 cup light brown sugar

1 tsp vanilla sugar

2 eggs

24oz chocolate chips

  • Mix flour, cocoa, baking soda and salt.
  • In another bowl, beat margarine, sugar, brown sugar and vanilla sugar on medium speed until creamy.
  • Add eggs and gradually stir in dry ingredients.
  • Mix in chocolate chips.
  • Drop onto ungreased cookie sheet and bake at 350 for 10-15 minutes.

Tips: These should really be called double chocolate chip cookies. They are really great tasting and even a little fudgy inside. Beat margarine and sugars together, add eggs and then add everything else and mix with a spoon or by hand. I used 12oz of chocolate chips and that was plenty, I cannot imagine using 24oz cause then it would just taste like chocolate chips, not a cookie.

S5031315S5031316S5031317

Price to make: $3.53

Yield: about 3 dozen Tbsp size cookies

Time: Prep – 15 minutes, Cook – 10-15 minutes

 

1 stick shortening

3/4 cup sugar

3/4 cup brown sugar

1 tsp vanilla sugar

2 eggs

1 tsp baking soda

2 1/2 cups flour

pinch of salt

2 cups chocolate chips

  • Beat shortening with sugar and brown sugar.
  • Add vanilla sugar and eggs.
  • Combine with rest of dry ingredients, adding chocolate chips last.
  • Shape into balls and place on cookie sheet lined with baking paper.
  • Bake at 350 for 10-15 minutes.

Tips: This recipe is missing some king of liquid, when I mixed everything it was crumbly and dry. I added a little water to fix it. These are an okay chocolate chip cookie recipe, nothing special.

S5031311S5031312

Price to make: $3.78

Yield: about 3 dozen Tbsp size cookies

Time: Prep – 15 minutes, Cook – 10-12 minutes

 

1 cup shortening

1 cup brown sugar

1/2 cup sugar

2 eggs

1 tsp salt

1 tsp baking soda

1 tsp vanilla sugar

2 cups flour

10oz chocolate chips

  • Mix all ingredients.
  • Roll into balls and pat down slightly.
  • Place onto lined cookie sheet and bake at 350 for 10-12 minutes.

Tips: Best tasting chocolate chip cookies ever! I suggest mixing shortening and sugars first and then adding eggs and then everything else. I only put about 7oz of chocolate chips inside.

S5031310

Price to make: $5.94

Yield: about 3 dozen Tbsp size cookies

Time: Prep – 15 minutes, Cook – 10-15 minutes

 

2 sticks margarine

1 1/2 cups brown sugar

1/2 tsp salt

1 tsp baking soda

2 1/2 tsp vanilla sugar

2 tsp baking powder

2 1/3 cups flour

12oz white chocolate chips

2 cups rice krispies

2 eggs

  • Cream margarine, and then add rest of ingredients and mix together.
  • Scoop balls onto greased cookie sheet, keeping them spread apart.
  • Bake at 350 for 10-15 minutes.

Tips: After creaming the margarine mix the rest of ingredients by hand or with a wooden spoon as it will be too thick for a beater. These cookies are crunchy and have a different tasting chocolate chip in them giving them a different taste than your average chocolate chip cookie.

S5031309S5031308

Price to make: $3.38

Yield: 20 squares (the way I had cut them)

Time: Prep – 8 minutes, Cook – 25 minutes

 

1 1/2 cups sugar

2 sticks margarine

4 eggs

2 cups flour

2 Tbsp lemon juice

cherry pie filling

  • Cream sugar and margarine.
  • Add eggs, flour and lemon juice, and mix well.
  • Pour batter onto greased cookie sheet, and make lines to form squares.
  • Put one cherry in each square.
  • Bake at 350 for 25 minutes.
  • Cool and cut into squares.

Tips: You do not have to push in the cherries as they will sink in on there own. I only used half a can of cherries. These really taste amazing and are just so easy to make!

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