Here it is. The big 1,000. Woo!
OK, now that I am all growed up on the SDMB, I think I should be able to eat any dessert I choose. I need suggestions.
What are your favourite desserts people? Recipes are welcomed of course!
Thanks! 
[sub] I like bacon a lot, but I cannot think of a great dessert that involves bacon…[/sub]
I don’t cook so please excuse the poor delivery, but this cake is GREAT.
You need:
Chocolate cake mix
Cool Whip
1 bag (8 oz) Chocolate chips
One pint cream
Chambord
Tooth floss
Coffee Crystals
Raspberry seedless jam
Make a round two-layer cake and let cool. Take the tooth floss and horizontally cut each layer so you have four layers.
Heat the jam and mix in 2 tablespoons of Chambord. Mix. Mix some of the coffee crystals in the Cool whip (this is only if you like a coffee flavor).
Slather the jam on the bottom layer of the cake. Then slather the cool whip on top of the jam. Then put another cake layer on. Repeat.
Heat up the cream (not boil) and toss in the chocolate chips. They will melt and make ganache (I think that’s what it is called). Pour the melted chips and cream over the top of the cake letting it dribble down the sides. Put in Fridge – you must refrigerate. It comes out looking like a giant ring ding.
Remember to really slather the layers and also to put more in the center because it all squishes out when you add the next layer.
I have no recipe, but I have tried a dessert that can not be equalled by man. Raspberries in caramel sauce. The trick is to use very fresh raspberries and to use a homemade caramel sauce. It is very simple, but the trick is to use an oven heate to some unfathomable temperature. You put them in for a couple of minutes. The oven is so hot it heats the sauce and raspberries, but the berrys don’t lose any of their charm.
I have this on the rare times I go to a French restaurant in Falls Church, VA. Really it is sooooooo good.
Here’s a quintessinally American summer dessert:
19 ice cream sandwiches (chocolate wafer kind)
1 jar hot fudge ice cream topping
12 oz cool whip
1 medium size jar of salted or dry roasted peanuts
Lay 9 & 1/2 sandwiches in the bottom of a 13 x 9 inch pan. Top with a layer of cool whip, drop all of hot fudge next by spoonfuls, then spread it over the cool whip. Top with a layer of peanuts. Then make another layer of sandwiches, top with a layer of cool whip, then peanuts. Freeze! (can be frozen for up to 2 months). Remove from the freezer 20 minutes before serving.
Dessert with bacon?
Not sure about this, but did find a recipe.
Take a fresh fig, wrap a strip of bacon around it, place it on a baking sheet and sprinkle sugar on top. You bake it until the bacon is cooked and the sugar has caramelized.
Simple. Weird, but simple.
Or there is always peanut butter and bacon sarnies…
I’ll have to dig out my recipe books for some of my favourite desserts…
This is wonderful if you like cheesecake, and requires no cooking, just mixing. Enjoy!!
STRAWBERRY CHEESECAKE CROQUETTES
1lb cream cheese at room temperature
juice from 1 med size lemon
1 tsp pure vanilla extract
2/3 c. sugar
¼ c. sour cream
1 tbsp powdered gelatin
3 tbsp warm water
¾ c. heavy cream, whipped
12 strawberries, tops removed & quartered
1 c. crushed ‘Nilla Wafers or graham crackers
2 empty ice cube trays
24 miniature paper cupcake liners or toothpicks for serving
Beat the cream cheese, lemon juice, vanilla, and sugar together until very smooth. Mix in the sour cream. In a separate small bowl, sprinkle the gelatin over the water and let sit for 3 minutes. Microwave for 30 seconds & stir to dissolve. Quickly mix into the cream cheese mixture. Fold in the whipped cream. Fill the ice trays half way. Place a strawberry quarter in each compartment. Pour the remaining filling over the berries & fill each compartment to the top. Freeze for at least 4 hours. (The recipe can be made up to this point, wrapped, and kept frozen for up to 3 days in advance.) Crush the graham crackers/’Nilla Wafers on a plate. When ready to serve, pop out the croquettes 15 min. in advance, allow to thawslightly, and roll in the crumbs. Place in frilled paper cups or stick each one with a toothpick and serve.
This is one of my favorites and a great summer dish. Bake a yellow layer cake or pound cake (great pound cake recipe to follow.) Slice up a bunch of fresh fruit–kiwis, peaches, nectarines, strawberries, blueberries, raspberries. Beat 1 carton of whipping cream with a little vanilla and a little sugar until soft peaks form.(Do NOT use Cool Whip.) Instead of frosting, use the whipped cream and fruit in between the layers and to decorate the cake. The fresh fruit and the real whipped cream make this absolutely heavenly. It’s really best with homemade cake, but if you want to use a mix, I’ll graciously allow it. 
Here’s the best pound cake recipe I’ve found–it’s very moist and keeps well.
1 c. softened butter
5 eggs
2 c. flour
2 c. sugar
1 tsp. vanilla
1/2 tsp. salt
zest from one lemon
Preheat oven to 325. Butter and flour a bundt pan. Cream the butter and sugar, beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon and vanilla. Add flour and salt, mix until very smooth. Bake 1 hour or until a knife inserted comes out clean.
Mandarin Orange Cake
1 box Duncan Hines® butter cake mix
1 can mandarin oranges - undrained
3/4 cup vegetable oil
3 eggs
1 tsp. vanilla extract
1 can crushed pineapple - undrained
1 lrg. box instant vanilla pudding mix
1 lrg. tub Cool Whip®
-Beat together cake mix, oranges, oil, and eggs until mixed thoroughly.
-Pour batter into greased and floured cake pans.
-Bake in 350 degree oven for 25 minutes.
-Beat together remaining ingredients and spread onto cooled cake.
CuriousCanuck: congrats on the big 1,000!
A desert recipe, you say? I present to you Jacqueline Kennedy’s Apricot Cheesecake:
8 ounces cream cheese, softened
1 can Eagle Brand milk
1/2 cup lemon juice
1/2 tsp. orange extract
1 can apricots
1/2 cup orange juice
1 - 9 inch graham cracker crust, baked and cooled (you could also use a large ready-made graham cracker crust)
Drain apricot juice from can of apricots, and reserve 1/2 cup of the syrup.
Beat cream cheese until fluffy. Gradually add the Eagle Brand milk, beating until well blended. Beat in the lemon juice and orange extract. Pour into the prepared crust, and chill for 3 hours.
In saucepan, mix 1/4 cup sugar, 1 1/2 tablespoon cornstarch, dash of salt. Stir in apricot syrup and 1/2 cup orange juice, mixing until smooth. Cook, stirring constantly until thick and clear. Cool. Place apricots on top of chilled cheesecake, and cover with cooled glaze and chill for 2 hours.
Heaven! My mom found this recipe in the 60’s, I grew up eating this wonderful desert - I believe, although I don’t have a cite, that Jackie served it at more than one White House dinner.
A recipe I got off of someone at chowhound.com. It contains way more calories than anyone needs in their entire life. It’s great.
Portugese Almond tart
Preheat the oven to 350 °F. Grease a 12-inch fluted tart pan with a removable bottom. Grease the hollows of the fluted edge especially well, as the topping part of the tart will stick.
For the “Cake”:
125 g unsalted butter, softened
200 g sugar
2 eggs
splash vanilla extract
pinch salt
200 g flour (AP)
Cream together butter and sugar. Beat in eggs and vanilla. Blend in salt and flour. Spread evenly over bottom of tart pan. Bake for 20 minutes or until lightly browned. Let cool out of the oven for about 15 minutes.
For the “Topping”:
125 g unsalted butter, softened
60 g heavy cream
150 g sugar
200 g sliced almonds
Cream together butter and sugar. Beat in cream. Blend in almonds. Spread over top of cooled baked cake. Bake for 20 minutes or until topping is bubbling and browned. Cool completely before serving, but serve at room temperature.
My apologies for metric measurements; I bake by weight, so I never bothered to convert the recipe.
This lovely, simple tart has a rich, buttery base, somewhere between shortbread and a very dense pound cake. The topping is caramelized, crunchy and nutty. It’s an excellent dessert for those who like their sweets rich but not cloying. It’s also amazing topped with fresh raspberries.
no recipes but i can make it for you
chocolate mouse
amerretto mousecake
kulfi falooda
ras malai
Cherry: I, for one, was expecting you to post a recipe for
My Sweet Cherry Pie!
Taste so good, make a grown man cry…
Blonde, thanks for that Apricot cheesecake recipe! I just bought some apricots and was wondering what to do with them. It sounds incredible.
You are quite welcome - and I’ll be asking Mom to e-mail me her recipe for Lemon Ice-box Pie!
Yummy.
Mix up a box of pudding. Add 1/2 cup of nuts and blend them in. Serve over fresh fruit and top with real whipped cream.
My favorites are pistachio pudding and pistoachios served over pineapple, and white chocolate pudding and almonds over peaches and/or strawberries.
Take a large watermelon. Take a knife and cut just down to the red part. Put in a huge tub and cover with vodka. Keep cold for a week, and enjoy your vodka-melon.
One of my favourites is a Tiramisu variant that I invented;
Soak a large handful of prunes in brandy (just enough to cover them) for at least six hours.
Get some chocolate swiss rolls (or any other kind of chocolate cakes), cut them into slices an inch thick and lay them in the bottom of a flat dish.
Chop the prunes and sprinkle them over the top, then drizzle the remaining brandy onto the cake.
Get some chocolate-chip cookies and dip them very quickly in kirsch, then layer them on top of the chopped prunes.
Make up some custard (real egg custard with real vanilla is best, but you can just use a carton); mix it half-and-half with mascarpone cheese, spread this in an even layer (about three-quarters of an inch thick, on top of the cookies
Cover with film and refrigerate overnight.
Whip up some double cream and pipe little rosettes all over the top of the custard.
Generously grate some 70% dark chocolate on top of the cream.
Serve.
Get your hands on Nigella Lawson’s chocolate pavlova recipe with raspberries.
You will thank me
Well, let’s try this again. The hamsters must have liked my recipe so much they ate not only my own post but Blonde’s response to it as well.
My favorite dessert is Danish pancackes slathered with some seedless raspberry jam and rolled up around some stiffly whipped cream. Now, as to a dessert that can be made in shorter than two hours by less than two men and a small boy. I present you with one of my own inventions. It is drop dead simple and ridiculously delicious. I call it Psychedelic Strawberry Shortcake. No strawberries, no shortcake either but it tastes even better.
Ingredients:
1 White chocolate Macadamia nut cookie (Mrs. Fields or similar)
1 Scoop high-test vanilla ice cream (or French Vanilla)
1 Handfull fresh blueberries
Preparation:
Place cookie in bottom of small dessert bowl
Microwave or heat cookie until it softens
Place scoop of ice cream on warmed cookie
Top with fresh blueberries
Garnish with mint leaves
Scarf immediately
DO NOT substitute ingredients, it will not work. Use raspberries with chocolate chip cookies but do not expect the same results.
dessert! ummmmmmmmm
My favorite is a raspberry chocolate cheesecake. I am not even such a big fan of cheesecakes, but that one… Ohhhh it is heaven.
From the top of my head…
Get a chocolate ready pie crust
Frozen raspberries
6 ounces of cream cheese, one egg, a can of sweetened concentrated milk, some lemon juice.
Put the raspberries in the bottom of the crust, pour the above in (mixed!), and cook a half hour.
Top the all thing with some dark baker chocolate melted with whipping cream. It will hardern as it cools…
You can decorate with fresh raspberries.
HEAVEN I tell you .
Blonde oops i forgot