Dessert Recipes : ANZAC Biscuits

These tasty biscuits (called "cookies" in the U.S.) got their beginning during World War I. Mothers and wives with boys in the Australian and New Zealand Army Corps (ANZAC) worried they weren't eating well. So they devised a sweet treat in a time of rationing that would travel well in care packages sent a world away.

Ingredients

• Rolled oats -- 1 cup
• Flour -- 1 cup
• Shredded coconut -- 1 cup
• Sugar -- 1 cup
• Butter -- 8 tablespoons
• Golden syrup or corn syrup -- 2 tablespoons
• Water -- 2 tablespoons
• Baking soda -- 1 teaspoon

Method

1. Preheat oven to 375°F. Add the oats, flour, coconut and sugar to a large bowl and mix together.
2. Add the butter, golden or corn syrup and water to small saucepan. Set over a low flame and heat until the butter is completely melted, whisking all the ingredients together. Remove from heat and stir in the baking soda.
3. Pour the butter mixture into the dry ingredients and use a spatula or fork to mix the ingredients together.
4. Drop tablespoonfuls of the batter onto a greased baking pan, leaving room for them spread out a bit. Bake for anywhere from 12 to 18 minutes. The shorter time will yield chewy biscuits. Baked for the longer time, the biscuits become more crispy.

Desert Recipes : Banana Pudding

 Enjoy the Recipe of Banana Pudding....Try it at your home ...

 

Ingredients

• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 (5 ounce) package instant vanilla pudding mix
• 3 cups cold milk
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 4 bananas, sliced
• 1/2 (12 ounce) package vanilla wafers

Directions

1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Desert Recipes : Double Layer Pumpkin Cheesecake

Here you enjoy some popular desert Recipes..Cheesecake lovers will applaud this addition to the holiday dessert selection. A layer of traditional cheesecake is topped with a layer of pumpkin pie flavored cheesecake and baked.

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Desert Recipes : Peanut Butter Cup Cookies

Enjoy world popular Desert Recipes..Now you all enjoy Peanut Butter Cup Cookies.These cookies have a sweet peanut butter cup center...

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Italian Desert Recipe : Chocolate Tart

Italian Chocolate Tart is looking good and tasty to eat..Enjoy the Recipe Chocolate Tart....

 
Ingredients:

Crust: * 1/4 cup unsalted butter cut into cubes

* 1/4 cup sugar

* 1 cup of finely ground almonds

* 1/2 cup of flour

* 1 Tbsp Amaretto

Filling:

* 3 Tbsp of flour

* 1/2 cup sugar

* dash salt

* 1 cup scalded milk

* 1 ounce UNsweetened chocolate, melted

* 2 egg yolks, slightly beaten

* 1 Tbsp butter

* 1 Tbsp amaretto

Garnish:(fancy word for the whipped cream part)

* 1/2 whipping cream

* 2 Tbsp sugar

* 1 Tbsp Amaretto

* 2 ounces semi-sweetchocolate


Procedure :

* Cream the butter and sugar until smooth.

* Add the nuts and flour - mix well.

* Add amaretto and mix until the dough forms a ball.

* Press the dough evenly into the tart pan.

* Allow the dough to rest in the freezer for 30 mins, or the 'fridge for 1 hour.

* Preheat the oven to 350 degrees. Put the tart shell on a cookie sheet and bake for 20-25 mins. Or until golden.

* Cool for about 5 minutes then remove the rim and cool the shell completely on the rack.

Filling:


* Mix the flour, sugar and salt.

* Gradually add the milk and chocolate and heat over moderate heat until the mixture reaches a boil, stirring constantly.

* Boil for 2 minutes, then remove from heat

* Add the egg yolks, then return to heat for 1 minute, stirring constantly.

* Cool slightly and add butter and liqueur.

* Pour into tart shell and cool


Garnish:

* 1/2 cup of whipping cream

* 2 Tbsp of sugar

* 1 Tbsp. Amaretto

Italian Desert Recipe : Cannoli

Enjoy the Italian Desert Recipe : Cannoli....

Ingredients

• Shells:
• 3 cups all-purpose flour
• 1/4 cup white sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons shortening
• 1 egg
• 1 egg yolk
• 1/2 cup sweet Marsala wine
• 1 tablespoon distilled white vinegar
• 2 tablespoons water
• 1 egg white
• 1 quart oil for frying, or as needed
•  
• Filling:
• 1 (32 ounce) container ricotta cheese
• 1/2 cup confectioners' sugar
• 1 cup chopped candied citron
• 4 ounces semisweet chocolate, chopped (optional)

Directions

1. In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
2. Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
3. Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
4. To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in the chopped citron and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

Italian Desert Recipe : Pizzelle

  The pizzelle recipe is one of many traditional Italian cookie recipes.You can easily make it at your home..Lets Enjoy the recipes.....

Ingredients:

* 3 eggs

* 1 3/4 c. flour

* 1/2 tsp. anise seed or extract (optional see substitution ideas below)

* 1/2 c. UNSALTED butter (1/4 lb.)

* 2 tsp. baking powder

* 3/4 c. sugar

* 1 tsp. vanilla extract



Procedure :
* Beat eggs and sugar.

* Add cooled melted butter and vanilla and anise.

* Sift flour and baking powder and add to egg mixture.

* Drop the stiff batter by spoon.

(Batter can be refrigerated and used at a later time)

Italian Desert Recipe : Italian Fig Cookies

Another Italian Desert Recipe for you.Try it for your family members..Fresh figs look like cherries when cooked. They are very sweet but taste NOTHING like the Americanized Fig Newtons we try and pass off as a healthy cookie. Enjoy the Recipe.....

Ingredients :

* 1 cup granulated/white sugar
* 1/2 cup butter
* 1 egg
* 2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cloves
* 1 cup chopped fresh figs
* 1/2 cup chopped walnuts


Procedure :

Preheat oven to 350 degrees F .

Cream sugar and butter

Beat the egg and add to the butter/sugar mixture.

Sift dry ingredients.

Add the dry ingredients to the mixture.

Fold in the figs.

Fold in the nuts.

Drop cookies by tablespoonfuls onto a greased cookie sheet.

Bake for 15 to 20 minutes.

italian Desert Recipe : The Best Tiramisu

 Enjoy another Italian Desert Recipe.Lets try it at your home for your family members..

Ingredients:

* 6 egg yolks

* 1 1/4 cups white sugar

* 1 1/4 cups mascarpone cheese

* 1 3/4 cups heavy whipping cream

* 2 (3 ounce) packages lady fingers (approx 24 lady fingers total)

* 1/3 cup Kahlua

Topping extras

* 1 teaspoon unsweetened cocoa powder (dust)

* 1 (1 ounce) square semi sweet chocolate (shaved)

Procedure 

***To start I chill the bowl I will be whipping the cream in***

* Combine egg yolks and sugar in the top of a double boiler. I do this over boiling water.

* Reduce heat to low.

* Cook for about 10 minutes and don't go anywhere! Stir it constantly.

* Remove the mixture from heat and whip in the yolks until its thick.

* Add the mascarpone to the whipped yolks.

* Beat until combined.

* Pull your chilled bowl out of fridge and whip the cream until the stiff peaks are formed.

* Gently fold into yolk mixture and set aside.

* Split the lady fingers in half.

* Line the bottom and sides of your serving bowl with the lady fingers.

* Brush the lady fingers with the kahlua (see substitutions).

* Spoon half of the cream filling over the lady fingers.

* Now you are going to layer - using lady fingers, kahlua and filling.

* Keep going till you run out of lady fingers.

* The top layer of filling is finished off with cocoa or chocolate curls. (Or both!)

Italian Desert Recipes : Almond Cake

You are enjoying Italian Desert Recipes.Almond Cake is very famous Italian Desert.This almond cake recipe is a one layer cake. It's very moist and dense.Lets enjoy the recipe...

 
Ingredients:

* 3/4 cups of butter

* 1 1/2 cups of sugar

* 2 eggs

* 1/2 teaspoon salt

* 1 teaspoon vanilla

* 1 1/2 teaspoon almond extract

* 1 1/2 cups of flour

Topping:

* 1 Tbsp sugar

* 3/4 cup of SLICED almonds

Procedure
* Preheat the oven to 350 degrees.

* Melt butter.

* Pour melted butter in a bowl and stir in sugar. Stir it.

* Add eggs (see it really is one bowl).

* Stir till creamy.

* Add all other ingredients (but not the topping ingredients!).

* Grease bottom and sides of pan. I use a springform - but you can use a 9 inch also.

* Spread the batter in the pan.

* Sprinkle the almonds over the top and add sprinkle the sugar.

* Bake for 40 mins.

Italian Recipe : Olive Oil Muffins

Enjoy the Italian Desert Recipe .....

TOTAL TIME : 50 min

 

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 4 large eggs
• 2 teaspoons orange zest

• 2 teaspoons lemon zest
• 2 tablespoons balsamic vinegar
• 2 tablespoons whole milk
• 3/4 cup extra-virgin olive oil
• 2/3 cup sliced almonds, toasted
• Powdered sugar, for sifting

Directions

• Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.

• Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.