World Best Dessert Cooking Recipes

Saturday, May 30, 2015

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

1 remove the label from the condensed milk can, place the sealed can in a pressure cooker, cover it with enough water to cover the can at least 1" over the rim. seal the preassure cooker and "bake" can for at least 1h30min.
2 ~~if you don't have access to a pressure cooker, you can follow the instructions above, but "bake" the can for at least 3hrs. add a few drops of vinegar to the water before beginning the baking process; this will help you to avoid getting the pots all dark.
3 when the time is up, take the can out of the water and let it cool in a bowl filled with cold water (maybe 20-30 min). you don't have to let it cool completely, but you want to be sure it's cool enough so that you don't burn yourself. once it's cool enough, open the can and place the condensed milk into a medium bowl and set aside.
4 ~~the condensed milk should be a caramel color; it tastes pretty much like caramel too -- and the darker the color and more intense flavor it has, the better the dessert becomes.
5 now, separate the yolks from the whites. add the egg yolks to the condensed milk; beat well until it starts forming air bubbles and set aside. beat the egg whites until they form stiff peaks, and fold carefully into the condensed milk. place into a glass bowl, or into smaller ones if you like, and cool until it is ready to serve! enjoy!

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Total Time: 3 hrs Cook Time: 3 hrs

1 the apples should be peeled and diced into cubes. if you cannot find the apple suggested granny smith or fuji apples can be substituted.
2 bring the apples and apple juice to a boil over high heat.
3 when it boils, turn the heat to medium and simmer for 25 to 30 minutes.
4 pour the apple mixture into a bowl and refrigerate until it is cold [approximately 1 hour].
5 process apple mixture and sorrel leaves in a blender at high speed, until smooth.
6 freeze according to ice cream machine makers directions for sorbet.
7 you can also place in casserole dish and freeze in freezer for 2 to 3 hours.
8 serve.

Total Time: 1 hr 35 mins Preparation Time: 1 hr 15 mins Cook Time: 20 mins

1 in a mixer or food processor bowl, beat butter, sugar, almond extract, and salt until smooth.
2 with mixer on low speed, add flour and orange zest; mixt until dough forms.
3 with a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
4 cut piece of waxed paper--12" x 6".
5 roll dough into log shape (12" long by 2 1/2" wide and 1" thick. place on waxed paper and wrap.
6 freeze until firm, at least 1 hour and up to 3 months.
7 (if freezing longer than one day, wrap log again in double layers of plastic film.
8 preheat oven to 325 degrees f.
9 remove dough from freezer.
10 with a sharp knife, slice into 1/4" thick slices; place on ungreased baking sheet at leat 1" apart.
11 bake until edges just begin to turn golden, about 20 minutes.
12 do not overbake.
13 cool 5 minutes on sheet; transfer to a rack to cool completely.

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

1 melt chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). remove from the heat, then stir until smooth. set aside to cool.
2 meanwhile, separate 2 eggs and set the eggwhites aside. place the 2 egg yolks, remaining whole egg, vanilla extract and 2 tablespoons sugar in the bowl of an electric mixer and beat until thick and pale.
3 lightly whip the thickened cream to soft peaks. fold melted chocolate and cream into egg mixture until combined.
4 in a separate bowl with clean beaters, beat eggwhites with remaining 1 tbs caster sugar until soft peaks form. fold into egg mixture to just combine, keeping as much air in the mixture as possible. place mousse in a glass serving dish and cover with a layer of lindor balls. chill for 4-6 hours until mousse is set, then serve.

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Servings: 12
1 (18 1/4 ounce) french vanilla cake mix (don't substitute the flavor, it's so much better with this one!)
1 cup applesauce
1/2 cup water
1/3 cup oil
3 eggs
1 teaspoon pumpkin pie spice
1/2 cup chopped pecans
1/2 cup raisins (optional)
caramel ice cream topping

1 preheat the oven to 350 degrees. prepare a bundt pan.
2 beat together the cake mix, water, applesauce, oil, eggs, and spice, scraping down the sides as needed. fold in the nuts and raisins.
3 pour into the bundt pan and bake until golden brown and a toothpick comes out clean. (my oven has major hot spots and i have to really adapt the time, so it will vary among ovens. i'm going to say 45-55 minutes as an estimate.).
4 cool 10 minute in the pan; turn onto a wire rack to cool completely.
5 when it is cool, place on a cake plate and drizzle with the caramel ice cream topping and nuts, if desired.