Easy desserts are a delight that we can all make without having previous experience in the kitchen. These types of desserts have the advantage that they are quick and in many cases economical preparations, specially designed to delight the palates of friends and family. On this occasion we will know the recipe for 5 easy and quick desserts to impress all the diners Freeze dried candy mystery box.
- Cheesecake
This particular recipe was given to us when I was a child by our neighbor who was from Australia and we have made it every Christmas since. It’s a little different from a typical cheesecake, it’s more like a cheesecake, but the flavor is exceptional.
Crust:
- 1 1/2 cups graham cracker crumbs
- margarine 1 toothpick
- 2 tablespoons. Filling Sugar
:
- 12 ounces cream cheese (let soften at room temperature).
- 2 eggs, lightly beaten
- ½ c sugar
- ½ tsp. Vanilla
Blend until smooth, pour into pie crust. Bake at 325 degrees for 20 minutes.
Remove from the oven and let cool, then spread over the filling.
Topping:
- 3/4 liter thick sour cream
- 2 tbsp. Sugar
- 1/2 teaspoon. Vanilla
Return to the oven for 5-10 minutes, then refrigerate overnight You can also top with cherry pie
filling or any fruit by just leaving out the sour cream and replacing it with the empanada filling. 2. Fruit Salad This is a fruit salad to make 24 hours ahead of time, which will make your time more productive. This salad is delicious and goes with the turkey or ham. You make it 24 hours ahead so the flavors meld, which is really a plus since you don’t want to make more than necessary on the actual holiday. The recipe is easy to make and is much appreciated. Twenty-Four Hour Christmas Salad – 1 can pineapple big tidbits 4 egg yolks – 1 can Queen Anne white cherries 1/2 cup milk – 1 pound miniature marshmallows 1/2 tsp. salt – 1 cup walnuts or walnuts 1 tbsp. sugar – 1 can of large pears, cut 2 tbsp. lemon juice – 1 pint whipped cream hours. Cook the egg yolks, milk, salt, sugar until the custard stage and when the spoon is coated. Cool. Drain all the fruits and add the lemon juice. Add all the fruits to the cooled custard and fold in the whipped cream. Put in the refrigerator for 24 hours. It is delicious and looks beautiful in a glass container. 3. Frosted Cranberry Pumpkin Bars This is a delicious recipe that I made recently and left everyone with their mouths open. With spicy dried cranberries tucked inside and a creamy brown butter glaze on top, these gently spiced pumpkin squares are doubly delicious. Cranberry Pumpkin Bars – Flour – 1 1/4 cups sugar.
- 1 1/2 all-purpose cups
- 2 teaspoons. baking powder 2 teaspoons. cinnamon powder
- 1 tsp baking soda 1/2 tsp. Ground Ginger
- 3 eggs 1 can (15 ounces) filled solid pumpkin
- 3/4 cup melted butter 3/4 cup chopped dried cranberries
- Brown Butter Frosting
- ½ cup butter sugar 4 cups confectioners’
- 1 tsp. vanilla extracts 4-6 tablespoons. milk
In a large bowl, combine first six ingredients. In another bowl, beat the eggs, pumpkin and butter; Stir in dry ingredients until well blended. Stir in the cranberries.
Spread into a greased 15″ x 10″ x 1″ pan. Bake at 350 for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool on a rack.
For the glaze, heat the butter in a saucepan. over medium heat until golden brown, about 7 minutes. Remove from heat and cool for 5 minutes. Stir in icing sugar, vanilla and enough milk to achieve diffusion consistency. Divide into bars before cutting. Yield:
approximately 4 4 dozen
. White Chocolate Macadamia Nut Bark
Candies Easy and delicious dessert recipe to delight friends and strangers
White Chocolate Macadamia Nut Bark
- 2 cups semi-sweet chocolate morsels
- 2 cups white chunks (recommended: Guittard Milk Choc )
- 2/3 cup toasted macadamia nuts or toasted almonds, coarsely chopped Line
a 13-by-9-inch baking sheet with wax paper, allowing 2 inches of paper to hang over sides. Melt all but 1/4 cup semisweet chocolate chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Pour the chocolate onto a prepared tray and spread it to cover the entire surface and form 1 even layer. Melt all but 1/4 cup white chips in microwave on medium power for 2 minutes, stirring every 30 seconds, or until smooth. Rain of melted white chocolate on the semisweet chocolate layer. Using a toothpick or skewer, stir the melted chocolates together, creating a marbled effect.
Place the nuts in a plastic bag and flatten them, using a rolling pin. Sprinkle the remaining chocolate with walnuts and semisweet and white morsels. Gently press into melted chocolate toppings. Refrigerate for 30 minutes, or until the chocolate is firm. Remove the chocolate wax paper. Cut or break the chocolate into small pieces
- Blueberry and Carrot Layer Cake
This makes any day a holiday as it’s packed with blueberries and topped with cream cheese frosting.
- 4 eggs 1 1/2 cups brown sugar
- 1 1/2 cup vegetable oil 1 tsp. orange zest
- 2 cups all-purpose flour 1 tsp. baking soda
- 1 tsp cinnamon powder 3/4 tsp. Baking powder
- 1/2 tsp. 1/4 teaspoon salt. ground cloves
- 2 cups grated carrots 1 cup dried cranberries
Cream cheese frosting
- 2 packages (8 ounces) cream cheese, softened
- 3/4 cup softened butter 4 cups powdered sugar
- 1 tablespoon. 1/2 teaspoon milk. Ground ginger
– 1/2 teaspoon orange zest, optional
In a large bowl, combine eggs, brown sugar, oil, and orange peel; mix well. Combine flour, baking soda, cinnamon, baking powder, salt and cloves. Beat in egg mixture. Add carrots and cranberries.
Pour into two greased and floured 9″ round baking pans. Bake at 350 for 25-40 minutes or until a toothpick inserted near the center comes out clean. Let cool for 10 minutes before removing from pans to racks. wire to cool completely.
To frost, in a large bowl, beat cream cheese and butter until fluffy. Gradually add sugar, milk, ginger and zest if desired. Divide each cake into two horizontal layers Spread the frosting between the layers and over the top and sides of the cake.