Category Archives: Deserts

Goreng Pisang (Chinese Fried Bananas)

Goreng Pisang (Chinese Fried Bananas)
Print Recipe
As quoted from the book, "This is an exotic way to treat bananas and it's practically a national snack among migrant populations in Southeast Asia who serve it with scoops of coconut or mango ice cream." Source: A Little Chinese Cookbook
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Goreng Pisang (Chinese Fried Bananas)
Print Recipe
As quoted from the book, "This is an exotic way to treat bananas and it's practically a national snack among migrant populations in Southeast Asia who serve it with scoops of coconut or mango ice cream." Source: A Little Chinese Cookbook
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Slice each banana lengthwise. Sift flours and add to water. Stir until consistency of cream. Add salt. Heat oil and, when smoking, dip each piece of banana in batter. Shake off excess and lower into hot oil. Fry until golden brown and roll in brown sugar. Serve with ice cream.
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Fried Banana 1

Fried Banana 1
Print Recipe
Light, sweet dessert - a perfect ending to the dinner. Great served with Ice Cream on the side.
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Fried Banana 1
Print Recipe
Light, sweet dessert - a perfect ending to the dinner. Great served with Ice Cream on the side.
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Roll the banana pieces in flour. Mix the baking soda with water to make a paste and roll the banana pieces in it.
  2. Heat the oil until it is hot. Deep fry bananas for 4 minutes or until they are golden brown. Drain.
  3. Pour 1 tablespoon of honey on each banana piece and serve.
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WaterGate Salad

WaterGate Salad
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Pistachios and Cool whip!
Servings Prep Time
8 people 20 minutes
Servings Prep Time
8 people 20 minutes
WaterGate Salad
Print Recipe
Pistachios and Cool whip!
Servings Prep Time
8 people 20 minutes
Servings Prep Time
8 people 20 minutes
Ingredients
Servings: people
Instructions
  1. In a large bowl place all ingredients and mix well.
  2. Chill for 30 minutes before serving.
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Watermelon Ice

Watermelon Ice
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A great Summer Time treat!
Watermelon Ice
Print Recipe
A great Summer Time treat!
Ingredients
Servings:
Instructions
  1. In a shallow pan, combine watermelon juice, sugar, and lemon juice until sugar is dissolved; place pan in freezer. Stir watermelon mixture every 20 minutes until frozen, about 2 hours. Cover; store in freezer.
  2. - - - - - - - - - - - - Per serving: 88 Calories; less
  3. than one gram Fat (3% calories from fat); 0g Protein; 22g
  4. To serve, break mixture up with fork.
Recipe Notes

Per serving:

88 Calories;

less than one gram Fat (3% calories from fat);

0g Protein;

22g Carbohydrate;

0mg Cholesterol;

5mg Sodium

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Old Fashioned Sweet Potato Pie

Old Fashioned Sweet Potato Pie
Print Recipe
Sweet Potatoes at their best!
Prep Time
45 minutes
Prep Time
45 minutes
Old Fashioned Sweet Potato Pie
Print Recipe
Sweet Potatoes at their best!
Prep Time
45 minutes
Prep Time
45 minutes
Ingredients
Servings:
Instructions
  1. Cream butter and brown sugar in bowl until light and fluffy. Blend in sweet potato and eggs one at a time. Add next 6 ingredients; mix well.
  2. Pour into pie shell. Bake in a 425 degree oven for 10 minutes. Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.
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Mascerated Strawberries Over Chocolate Shortcakes

Mascerated Strawberries Over Chocolate Shortcakes
Print Recipe
A twist on Strawberry Shortcakes.
Prep Time
30 minutes
Prep Time
30 minutes
Mascerated Strawberries Over Chocolate Shortcakes
Print Recipe
A twist on Strawberry Shortcakes.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. In a mixing bowl, combine the strawberries and 1/2 cup sugar. Using a fork, lightly mash the berries. Cover and refrigerate for 1 hour.
  2. Preheat the oven to 375 degrees F.
  3. Grease a baking sheet with 1 teaspoon of the butter. In a mixing bowl, sift the flour, cocoa, salt and baking powder together.
  4. Add the remaining sugar and mix well. Add the remaining butter and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in the chocolate milk. The dough will be sticky.
  5. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour.
  6. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and lightly press it out to 1 inch thickness. Cut the biscuits using a 2 1/4-inch round cookie cutter.
  7. Place them on the baking sheet and bake until golden, about 30 minutes.
  8. Remove from the oven and cool completely.
  9. To assemble, cut the biscuits in half. Place the shortcakes in the center of each plate. Spoon the strawberries over the shortcakes. Place a scoop of the ice cream in the center of each biscuit, Garnish with chocolate sauce and powdered sugar.
  10. Serve immedietly.
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Chocolate Lava Muffins

Chocolate Lava Muffins
Print Recipe
These chocolate muffins are elegent and easy to make.
Prep Time
20 minutes
Prep Time
20 minutes
Chocolate Lava Muffins
Print Recipe
These chocolate muffins are elegent and easy to make.
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
Muffins
Sauce
Servings:
Instructions
  1. Preheat oven to 375 degrees.
  2. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
  3. In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer.
  4. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
  5. Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess.
  6. Spoon mixture into pan using a 4-ounce scoop or ladle.
  7. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
  8. While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.
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Mini-Cheesecakes

Mini-Cheesecakes
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Tiny Cheesecakes that are always a big hit!
Prep Time
20 minutes
Prep Time
20 minutes
Mini-Cheesecakes
Print Recipe
Tiny Cheesecakes that are always a big hit!
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
Servings:
Instructions
  1. 1. Line muffin tin with foil liners.
  2. 2. Place one vanilla wafer in each liner.
  3. 3. Mix cream cheese, vanilla and sugar on medium speed until well-blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full.
  4. 4. Bake 25 minutes at 325 F.
  5. 5. Remove from pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. Be creative!
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Ultimate Cinnamon Rolls

Ultimate Cinnamon Rolls
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One of the "Best" Cinnamon Roll recipes we've seen!
Prep Time
45 minutes
Prep Time
45 minutes
Ultimate Cinnamon Rolls
Print Recipe
One of the "Best" Cinnamon Roll recipes we've seen!
Prep Time
45 minutes
Prep Time
45 minutes
Ingredients
Dough
Frosting
Servings:
Instructions
  1. Add the warm water to the yeast and soak 10 minutes.
  2. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid.
  3. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition. Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour.
  4. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
  5. Press dough down and divide into workable size. Roll dough out into a rectangle. cover with melted butter.
  6. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. If you like raisins, layer on a layer of raisins.
  7. Roll up jellyroll fashion. Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick.
  8. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until the rolls fill the pan generously...about another hour.
  9. Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tin foil until the end of baking. Do not over bake rolls.
  10. Remove immediately from pan by inverting onto a place and then tip over onto another plate.
  11. Frosting: Stir in enough milk or cream to reach a thick, hardly able to stir consistency. Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
  12. Enjoy!
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Pink Champagne Cake

Pink Champagne Cake
Print Recipe
This cake contains real chapagne which adds to the lightness and richness.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Pink Champagne Cake
Print Recipe
This cake contains real chapagne which adds to the lightness and richness.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Instructions
Cake
  1. Resift flour with baking soda and
  2. salt. Cream shortening with 1 cup sugar until light and
  3. fluffy. Blend in flour mixture and champagne alternately,
  4. mixing to a smooth batter. Beat egg whites until stiff.
  5. Gradually beat in remaining 1/2 Cup sugar, continuing to
  6. beat to stiff meringue. Fold about 1/2 of the merigue into
  7. batter, mixing gently, but thoroughly with whisk. Gentle
  8. fold in remaining merigue. Turn onto 2 greased and floured
  9. 9" cake pans. Bake at 350 degrees 25-30 minutes, just
  10. until tests done. Let stand for 10 minutes before turning
  11. out onto wire racks to cool. When layers are cool, fill
  12. with coconut filling better laters. Begin frosting cake
  13. with fondant frosting by starting on the sides and top.
  14. Dip marshmallow quarters in remaining frosting to coat
  15. both sides and apply randomly over top and sides of cake.
Coconut Filling
  1. Combine butter, marshmallows and wine in top of double boiler. Set over
  2. simmering water and stir occasionally until marshmallows
  3. are melted. remove from heat and stir in coconut. Cool
  4. until thick enough to spread.
Fondant Frosting
  1. Sift sugar into top of double boiler. Add corn sryup and water. Stir over
  2. simmering water until smooth. Blend in vanilla, salt and
  3. almond extract. Stir in food coloring if desired. Keep
  4. frosting warm while using so it spreads smoothly.
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