Famous Russian Desserts

If you like to learn about famous international desserts and make your own, it might interest you to know a bit about famous Russian desserts. In Russia, desserts are usually served at breakfast or eaten after an entree at dinner.

Pancakes, or blinis, are very popular. You might have tried these with smoked salmon or caviar but in Russia these little buckwheat pancakes are often served with honey, jelly or sour cream. Oladi are like blinis but thicker and more filling. Tvorog is Russian cottage cheese and this is served with berry jam or honey.

Pastries are very popular in Russia, especially apple pastries. Syrniki are made with fried cottage cheese and served with jelly, sweet dressings or honey. Russian teacakes are little cookie which are rolled in powdered sugar.

How to Adapt Russian Dessert Recipes

You might like to make your own Russian desserts to surprise your family but perhaps you want to tweak the recipes a little. If you enjoy making jello recipes, what about combining it with Russian recipes?

For example, Russians love to eat fruit pastries and you can make your own pastries using jello to hold the fruit topping in place and to add flavor. Try making a strawberry pastry with fresh strawberries in a layer of strawberry jello.

You can also pour jello over Russian cakes to add flavor and texture. Another way to adapt classic Russian recipes is to change what they are served with. Honey is a popular accompaniment to Russian desserts but you can try maple syrup or your favorite ice cream syrup.

Recipe for Authentic Russian Fruit Cake

This delicious recipe is perfect for fruit cake fans. There are various types of fruit cake. Perhaps you enjoy fruit cakes with plenty of nuts and a touch of whiskey or fruit cakes with lots of cherries. This Russian fruit cake contains various fruits and nuts and sherry for flavor. This is an easy fruit cake recipe but you do need to let the fruit stand in the sherry overnight so start this cake recipe a day before you want to bake it.

What you will need:

1/2 cup sugar
1/2 cup plus 3 tablespoons sherry
3/4 cup chopped dried apricots
1 beaten egg
1/2 cup all purpose flour
3/4 cup chopped raisins
1/2 teaspoon baking soda
1/2 cup brown sugar
1 cup chopped candied fruits
1/2 cup sourdough starter
1/3 cup butter
1/4 teaspoon salt
2 tablespoons sliced almonds
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon

How to make it:

Stir the fruits into 1/2 cup of the sherry and let them stand overnight. Preheat the oven to 275 degrees F. Cream together the butter, spices and sugars until the mixture is light and fluffy. Beat in the egg, then add the sourdough starter and stir the mixture. Add the almonds and fruit mixture. Sift the salt, baking soda and flour into the sourdough mixture and combine well.

Cover a cake pan with wax paper, and then grease it well with oil. Transfer the cake batter into the cake pan and bake for 30 minutes or until done. Let the cake cool on a wire rack, and then remove the wax paper. Sprinkle the rest of the sherry over the cake.

Russian dessert recipes are full of flavor and fun to make. You can adapt classic Russian recipes with modern ingredients like jello. Sometimes you might want to make international desserts for the family and other times make something easy like a chocolate mousse instead, for variety.

We Don't Make the Products We Just Make Great Desserts with Them!

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Secret Restaurant Dessert Recipes Are A Sweet Find

Did you know that some of the hardest restaurant recipes to obtain are those for desserts? It's true.

The big chain restaurants spend time and money creating special "signature" dessert treats. In many cases they invest more in coming up with a new twist on a gooey double-fudge ice cream cake than they do in figuring out more ways to dress up their hamburgers. It just makes economic sense.

Loyal patrons of a given restaurant may really like the hamburgers, or the pasta, but it's those sinful desserts that often draw them back, meal after meal. Truly, a magnificent dessert can be the most addictive item on the menu.

That's why, as I've discovered through my own research, getting a recipe for a restaurant's top dessert item can be extremely difficult. But remember, it is just a recipe, after all--a list of ingredients plus instructions on how to put them together.

As I've written previously, the most direct way to obtain recipes for a restaurant's menu offerings--even desserts--is to ask. Often, though, you'll be politely rejected. Or, the manager might just vaguely tell you something like, "Well, it's just some vanilla ice cream and a little hot fudge and some nuts and a cherry," while leaving out important details: Whose vanilla ice cream? How is the fudge heated? Etc. Often there will be some secret ingredient that he will conveniently neglect to mention at all.

I'm grateful therefore to the many unsung heroes of the Internet who have done the detective work to discover the exact recipes used to create some of the most mouth-watering restaurant desserts in America--and who have shared them with the world.

If your favorite restaurant serves up an especially tempting dessert that you're just dying to get the recipe for, chances are you can find it on the Web. You just need to put your best search skills to work and be persistent. Someone out there has it--and has either posted it for free on some chat board or has put it into an inexpensive e-book along with other so-called top-secret recipes.

This is the information age, after all. And really, what more crucial information is there to us foodies than the knowledge to duplicate our favorite sinful desserts right in our own kitchens?

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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Recipes For Halloween and Autumn - Swamp Dip, Chocolately Holiday Bark, Cranberry Apple Cobbler

Getting ready for a Halloween or Autumn Theme Party can be a lot of work so when choosing recipes, look for ones that are:

Simple to make
Have few ingredients
Hold up well over time
Pleasing to look at and of course,
Taste great!

We polled our family and friends and here are a few of our favorite Halloween Dishes and Autumn Recipes:

Hot Halloween Appetizer - Swamp Dip (aka Creamy Feta Spinach Dip)

1/4 cup (1/2 stick) butter
1 cup onion, chopped
1 small red bell pepper, chopped
1 tablespoon garlic, finely chopped
2 tablespoons flour
1/2 cup chicken broth
1/2 cup heavy whipping cream
1/2 cup feta cheese
1 teaspoon Italian seasoning
1/4 cup plain yogurt
1-10 oz. package spinach leaves, stems removed, cut into thin strips
1/8 teaspoon hot pepper sauce
Salt and pepper
Dippers including crackers, bread chunks and assorted vegetable sticks

Melt butter in 10-inch skillet and add onion, red pepper and garlic. Cook over medium heat until softened. Stir in flour and continue cooking 1 minute.

Whisk in broth and whipping cream. Continue stirring until mixture is thickened.

Add cheese, seasoning, yogurt, spinach and hot pepper sauce and stir until spinach wilts and mixture is heated through. Season with salt and pepper to taste.

This Halloween appetizer is best served warm with dippers.

Easy Halloween Dessert - Chocolately Holiday Bark

The best thing about this Chocolatey Holiday Bark recipe is that you can customize it for every holiday or theme party. For Halloween, use white chocolate and candy corn. For a Football party, milk chocolate and candy the color of your favorite team. The possibilities are endless.

Ingredients

16 chocolate sandwich cookies, chopped
1-1/2 cups broken small pretzels
1/3 cup raisins
1-1/2 pounds chocolate, broken into squares
2 cups candy (M & M's, candy corn...)
Sprinkles

Start by spreading the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet.

Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. Watch carefully as chocolate can burn easily.

Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

You can usually find sandwich cookies the color of the holiday (orange for Halloween, red for Christmas...). Coordinate the cookies, chocolate, candy and sprinkles to match the holiday or theme of your party.

Most Requested Autumn Dessert - Spiced Cranberry Apple Cobbler

This Autumn Recipe is the perfect dessert for a cool Fall night.

Ingredients

4 cups cranberries
6 Granny Smith apples, peeled and sliced thin
2 cups firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon vanilla
2 cups plus 1 tablespoon flour, divided
4 tablespoons butter, cut into bits
2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening (I use butter flavored)
1-1/2 cups sour cream
2 teaspoons sugar

Preheat oven to 400 degrees. Combine cranberries, apples, brown sugar, cinnamon, vanilla, ground cloves and 1 tablespoon flour in 3-quart baking dish. Mix evenly and dot top with butter bits

Stir together remaining 2 cups flour, baking powder and salt in medium bowl. Cut shortening in using pastry blender or 2 knives until crumbly. Add sour cream and blend well (dough will be sticky).

Drop dough by spoonfuls on top of fruit mixture. Sprinkle with sugar and bake for 20 to 30 minutes on middle rack until top is golden.

Spiced Cranberry Apple cobbler is outstanding served with Cinnamon Vanilla Ice Cream. It is hard to find in stores so you can make your own. Add a teaspoon of cinnamon to a pint of softened vanilla ice cream and re-freeze. When ready to serve, put a big scoop on top on each bowl of warm cobbler.

Sandee Lembke from http://www.theme-party-queen.com
Great party ideas for the busy entertainer. Whether you are looking for savory appetizer and tempting dessert recipes or tips on how to set up a serve-yourself cocktail bar, Theme Party Queen has it. All things party related can be found here.

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Cake Recipes - What Are the Best Cake Recipes in the World?

This text will continue the topic of cakes and cake recipes. In my last two articles I have written about the best cake recipes in Poland. This time I will give you some examples of the best cake recipes from the world. As always I will be writing about cakes that are cheap, tasty and easy to prepare. So read this text to the end and I'm sure that you will like the information included in it.

The first cake that I would like to present comes from Germany. It's chocolate cake that is very tasty. A lot of people adore this cake. The German chocolate cake recipe includes cocoa, hot water, butter or margarine, sugar, eggs, flour, soda, buttermilk or clabber. It's very special, because it tastes like chocolate, but you don't add chocolate to it. You can also add some additions like caramel and other things. As you can see the ingredients are also very cheap and the cake is also very easy to prepare.

The next cake is very popular in the world (especially in Europe). It's French cake. There are lots of French cake recipes. There are lots of opinions that French cake is difficult to prepare. In fact it only takes a lot of time to prepare because you have to wait for 12 hours, but the process is very easy. I think that French cake is a good dessert. Here you can find ingredients that are included in all French cake recipes. These ingredients are cold water, salt, butter and flour. They are also very cheap. In my opinion you should try to prepare this cake. I recommend it.

The next cake recipe that I would like to describe comes from Spain. It's called very simple - Spanish cake. It's very cheap cake and you can prepare it very fast. It's worth it, because its taste is fantastic. You can prepare Spanish cake by using such ingredients as eggs, flour, sugar, baking powder and vinegar. You also have to make a special flock (some kind of cream). You don't need expensive ingredients for flock. You need milk, butter, eggs, tidbits, nuts, chocolate, coffee and spirit. The cake is tasty and there are many different Spanish cake recipes, so you can use other ingredients than these presented in this article.

That's all I wanted to write about the best cake recipes in the world. I hope these facts were interesting for you. I hope you are going to try cakes that I described in this text. Maybe you will look for recipes for other cakes from the world. I hope you have enjoyed this article. Please be very patient and very soon I will write more culinary articles. I hope that you are going to read them. I believe that they will be very interesting for you and they will give you some important culinary information.

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Dessert Recipes - With Vegetables Please

In our effort to get healthier, eat better, and watch our waistline, we often take drastic measures like cutting all sweets out of our diet. And those diets rarely last because we feel deprived. So rather than going completely drastic, here is a question I ask you to consider: Why not try small changes that you can live with? So instead of cutting all sweets out of your diet, why not replace the typical sweets you eat with a dessert that is healthier and that you can feel good about? And what tastier way to help you get that daily intake of veggies than through dessert? Here are a couple of recipes to help you in your urge to get healthy but not feel deprived.

Zucchini Crisp

5 cups sliced zucchini, peeled and seeded

1/3 cup sugar

1 teaspoon cinnamon

1/4 cup lemon juice

3/4 cup water

Combine all of the above ingredients in a large saucepan. Cook the mixture until it starts to boil. Then boil the mixture for 15 to 20 minutes. Put the mixture in an 8- or 9-inch square pan.

Topping:

6 tablespoons butter, softened

1 cup flour

1/2 teaspoon salt

1/2 cup brown sugar

1 teaspoon baking powder

In a small bowl, combine the flour, salt, brown sugar, and baking powder. Mix well. Cut the flour into the mixture and combine until it is crumbly. Sprinkle the topping evenly over the zucchini mixture. Bake in a 350 degree oven for 40 to 45 minutes.

Avocado Pie

1 (3-ounce) package lime or lemon-lime jello

1/4 teaspoon salt

1 can (8-ounce) crushed pineapple

1 medium avocado

1 cup boiling water

2 tablespoons lime juice

1 package (3-ounce) cream cheese

1 cup whipped cream

9-inch graham cracker pie crust

In a large bowl, put the jello, salt, and boiling water. Stir the mixture until the jello is dissolved. Drain the pineapple juice into a measuring cup. Add the lime juice to it. Add enough cold water to make the mixture equal 3/4 cup. Add this mixture to the jello mixture. Put the jello mixture in the refrigerator until it is very thick. While that is cooling, peel and half the avocado. Cut up half of the avocado into small pieces. In a small bowl, mash the other half of the avocado until it is smooth. Add the cream cheese to the mashed avocado and mix until well blended. Add the cream cheese mixture, avocado pieces, pineapple, and whipped cream to the jello mixture. Mix well and put into the pie crust. Refrigerate until the mixture is firm.

With a passion for baking and story telling, Jill Seader shares baking recipes and stories at YourBakingStory.com. Come enjoy the stories and recipes or get some recipe scrapbooking supplies to create your own baking story. Happy Baking!

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Dutch Recipes and Cuisine

Dutch cuisine is very much influenced by the agricultural produce of the Netherlands and the country's history as a seafaring nation. Fish and seafood (including cod, eel, herring, mackerel, mussels, oysters, plaice, salmon, sardines, soleidae, shrimp, trout and tuna) are all eaten in the Netherlands. Popular meats include beef, chicken and pork.

The colonial past of the Netherlands has also had an influence on the country's cuisine. The Dutch were involved in the Dutch East Indies (Dutch: Nederlands-Indië) - present day Indonesia - for approximately 250 years, and Indonesian cuisine has left a lasting mark on the Dutch palate. Indonesian dishes such as Nasi Goreng (spicy rice with chicken or pork) have become Dutch dishes too!

Here are some other popular Dutch dishes:

- Balkenbrij - A liverwurst sausage loaf (Dutch: Leverworst) made from pork, but containing enough pork liver to have a distinctive liver-taste. The loaf is cut into slices about ½ inch (1 centimeter) thick which are then fried.

- Boerenkoolstamppot - A stew made with potato and kale. It is served with gravy and rookwurst (Dutch spicy sausage).

- Hete bliksem - Boiled potatoes and green apples, with stroop (syrup) or diced speck (juniper-flavored dry-cured ham).

- Hutspot - A traditional stew made using boiled and mashed potatoes with carrots and onions.

- Stamppot rauwe andijvie - Raw endive (a variant of chicory) mashed into potatoes, and served with diced and fried speck (juniper-flavored dry-cured ham).

- Zuurkoolstamppot - Sauerkraut (pickled cabbage) with mashed potatoes. served with sausage or bacon, and sometimes flavored with curry powder, raisins or pineapple.

Popular Dutch desserts include:

- Appeltaart - Apple pie. In the Netherlands, apple pies usually contain cinnamon, lemon and raisins, and have a lattice-style topping and icing.

- Oliebollen - The Dutch version of donuts made by deep-frying dough, allowing it to cool and rise, and covering with powdered sugar. They are eaten at fairs, and during the Christmas period, especially around New Year.

- Spekkoek - A very rich and spicy Dutch-Indonesian pastry made from many layers of pastry.

- Stroopwafel - Two round waffle-like wafers with a caramel filling between them.

By S. Tanna. Originally published at http://www.recipesmaniac.com/cook_dutch.php - visit this site for more information, photographs and cook books.

Discover more about recipes and cooking at http://www.recipesmaniac.com/

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Homemade Chocolate Recipes

Homemade chocolate recipes provide the chocolate lovers not only with a vast variety of choices for delicious, mouthwatering dessert but also with flexibility to substitute some of the ingredients so they will have an enjoyable eating experience while having a healthy dessert.

Chocolate... healthy?

It's not a secret that chocolate eating is associated with a feeling of guilt - guilt of blowing out weight loss diet or eating unhealthy food.

Well, I have good news. The main ingredient of pure (dark) chocolate, cocoa, actually contains lots of vitamins and minerals.

I don't think I need to convince anybody to eat chocolate but in case you think it is unhealthy addition to your diet here are some details:

- Among other vitamins and minerals cocoa contains B group vitamins, vitamin E and magnesium. Just do a quick search on the Internet to see the major benefits of these nutrients.

- A research in the United States showed that cocoa contains more anti-oxidants than green tea and red wine!

- Cocoa contains L-Tryptophan that improves the mood and hence can help combat cravings for unhealthy food.

- Cocoa butter is widely used as a cosmetics base in natural and "not-so-natural' cosmetics industries because of nourishment it provides for the skin.

In order to see the weight loss benefits of chocolate you need to eat a small piece of dark chocolate daily, no more than 200 g per week.

Unfortunately many ready-made chocolate products are very low on cocoa so they actually do not provide any of the benefits mentioned above. They also contain lots of sugar and need to be avoided if you care about your health and healthy weight.

You need to choose chocolate products that contain over 65% of cocoa in order to see the health benefits of cocoa.

Why to make your own chocolate desserts at home?

1) As I already mentioned, homemade chocolate recipes provide you with flexibility to choose your own ingredients and replace some of "not so healthy" ones with healthier alternatives.
Here is a list of ingredients for one recipe, for example:

Chocolate Ice-Cream

2 ½ quarts of cream
1 ½ pint of milk
1 quart thin cream,
2 cupfuls of sugar,
2 ounces of plain chocolate bar,
2 eggs,
2 heaping tablespoonfuls of flour

To make this dessert healthier use dark chocolate, for example, substitute some of the cream with milk, reduce sugar and add vanilla to improve taste. I never tried it with whole wheat flour but this might work too! Imagine the title "Whole-wheat ice-cream for weight loss and health"!

2) You can make your favorite dessert without any preservatives, colorings or other artificial elements added.

3) You can use your creativity and make exquisite desserts for the entire family that will bring your whole family together to enjoy food prepared with love and care.

4) Making chocolate desserts at home will also fill your house with homey, "cozy" aroma that will make the place you live a real Home.

Homemade Chocolate Recipes page provides lots of information on chocolate including recipes. If you are a real chocolate lover visit http://www.homemadechocolaterecipes.com for over 100 delicious, mouthwatering recipes.

Leanne enjoys researching and writing about different topics that can help others solve problems.

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Maca & Cacao Superfood Milkshake

Healthy desserts can be very hard to find and they inevitably lack in taste. Everyone gets those cravings for something sweet, but it can be hard to find something that can satisfy your sweet tooth and also be nutritious. I know your thinking to yourself "how can a milkshake be healthy?" Finally here is one great recipe for those that love milkshakes, but want a healthier version that offers a lot more nutrients. Raw and organic cacao contains extremely high quantities of iron, zinc, copper, serotonin, tryptophan, and vitamin C. Cacao also has more antioxidant flavonoids than any food tested so far, including blueberries, red wine, and black and green teas. Maca root is also another power player in this milkshake. Maca Powder offers great energizing effects and helps with overall emotional well-being. This amazing root contains amino acids, vitamins, minerals, sterols, fatty acids, and glucosinates. What a great way to get all these nutrients but in a tasty form! So get those blenders out and get ready to enjoy a dessert that you won't end up regretting.

To start you will need to get the following list of ingredients:

2 Brazil nuts
1 cup almond milk
1/4 cup dates
2 Tbsp organic cacao nibs
2 Tbsp organic cacao powder
1 Tsp maca powder

Blend on high until dates and nuts are liquefied. Add 1 cup of ice (or more) and blend again until frosty.

What a simple way to get in your nutrients without sacrificing taste!

To your health!

Your health is directly related to what you put into your body. Not all supplements are created equal. View our choice for the best Organic Cacao here.

Maca is a key ingredient to this recipe. Organic Maca Powder came out on top, check it out.

To Your Health!

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Great Banana Cake Recipes

Here are two great banana cakes. Both are made from scratch. They are both very moist and delicious.

Hummingbird Cake

3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
3 eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoon vanilla
1 8 oz. can crushed pineapple
2 cups chopped nuts
2 cups chopped ripe bananas

Put the dry ingredients in a large mixing bowl. Add eggs, oil and stir until moist. Do not beat. Add vanilla, pineapple, nuts and bananas. Pour into 4 well greased 9 inch pans. Bake 25 - 30 minutes at 350 degrees. Frost this cake with cream cheese frosting. The recipe is below.

Cream Cheese Frosting

1 8 oz. package cream cheese
1 stick butter or margarine
1 teaspoon vanilla
1 box powdered sugar

Mix cream cheese, butter and vanilla together until creamy. Gradually add powdered sugar. Frost and serve.

This is a very popular cake at my office.

Next is a big family favorite.

Tropical Banana Cake

2 1/2 cup sifted cake flour
1 2/3 cups sugar
1 1/4 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
2/3 cup shortening
1 1/4 cup mashed bananas
2 large eggs
2/3 cup buttermilk
1 teaspoon vanilla

Sift together into a large bowl flour, sugar, baking powder, soda and salt. Add shortening, bananas and 1/3 cup buttermilk. Stir to dampen flour. Beat with electric mixer 2 minutes. Add remaining buttermilk, eggs and vanilla. Beat 2 minutes. Pour into 2 paper-lined 9-inch pans. Bake 30 to 35 minutes in a 350 degree oven. Now while our cake is cooling, we move on to the frosting.

Lemon-Banana Frosting

2/3 cup butter or margarine
4 cups powdered sugar
6 tablespoon mashed banana
2 tablespoon lemon juice

Cream butter and sugar. Add banana and lemon juice. Blend until smooth and frost your cake. Do not serve this cake right after you have finished frosting. It will be too sweet. This cake needs to be refrigerated for at least 24 hours before serving. Then, it is fabulous and ready for company!

I have been baking for my family and friends for over 40 years. For more great cake recipes and other dessert recipes, please visit My Sweetie's Favorite Dessert Recipes at http://www.favorite-dessert-recipes.com.

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Korean Dessert - Soo Jeung Ga

Here's a sweet little dessert from Korea that's enough for the good ole USA's sweet tooth.
If you're a little health conscious, like so many Americans are becoming, you can whip up this little beauty without any refined, white sugars.

With so many American's facing health problems due to obesity, such as diabetes and sleep apnea we have to be more conscious about what we eat and what we consider healthy to eat. There was a time in America when Mom's homemade apple pies and cakes were a treat you got to eat once in a while or if you're lucky once a week on Sunday. Now mass produced candies and cakes are available almost everywhere you go. Some Americans are in a quagmire stuffing themselves with donuts, Twinkies, and Ring Dings for breakfast, lunch and dinner then washing it all down with a Dr. Pepper.

If you're reasonable with your diet, willing to try new things, and like sweets then this recipe is definitely for you: the American taste bud adventurer.

Soo Jeung Ga

2 quarts water

1/2 cup fresh ginger, sliced thin

3 cinnamon sticks

1 1/2 cups raw cane sugar

1 cup dried persimmons, sliced

1/2 cup pine nuts

In a pot, combine the water, ginger, and cinnamon and let simmer for 1/2 hour. Remove from heat and strain the liquid. Stir in the sugar and persimmons. Cool and let sit in the refrigerator overnight. Serve well chilled with one or two small ice cubes and a teaspoon of pine nuts floating in each cup.

Charles May is a Structural Engineer who loves Korean food. For more recipes visit his blog at [http://koreanrecipesandcooking.blogspot.com]

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Spanish Christmas Recipes - Starter And Dessert

Two traditional Spanish Christmas recipes:

Starter

ALMOND SOUP

Normally served as a dessert in Castille all through the year. At Christmas, however, it is served as a first course for Christmas dinner with saffron. This spice has found it's perfect growing conditions in Spain, especially in La Mancha, where each autumn the saffron flowers are picked and in a traditional, process completely carried out by hand, the stigmas are toasted to produce the finest saffron in the world, known as Calidad Mancha.

1.25 litres (2 1/4pt) milk

75 g (3 oz) sugar

150 g (6 oz) powdered almonds or almond paste

2 tbsp fine fresh bread crumbs

2 cloves of garlic

Coarse salt

A few threads of saffron

A few sprigs of parsley

White peppercorns

200 ml (7 floz) olive oil

Garnish

12 small, very thin slices of bread, fried in olive oil

50 g (2 oz) toasted chopped almonds

Bring the milk to a boil.

In a mortar, mix together the coarse salt, saffron, pepper, garlic and parsley.

Mix the powdered almonds, sugar and the mixture from the mortar into the boiling milk.

Lower the heat and let cook gently for 8 to 10 minutes. Serve garnished with the slices of fried bread and the toasted chopped almonds.

Dessert

TOURON ICE CREAM

(ice cream made with two nougats) with chocolate sauce

Touron is a nougat of Arabic origin made with almonds and honey or sugar, without which it would just not be Christmas in Spain. There are innumerable variations - chocolate, coconut, praline, etc. - but the oldest and most authentic recipes are those for soft (Jijona) touron, made with ground almonds, or hard (Alicante) touron, made with whole almonds, or served as an ice cream, accompanied by chocolate sauce. The sauce is made not with butter but with olive oil, as it used to be made when cocoa was first brought to Spain from the Americas.

150 g (6 oz sugar)

4 tbsp water

6 egg yolks

150 g (6 oz) soft Jijona nougat

2 tbsp Malaga wine

200 ml (7 floz) liquid crème fraîche

3 egg whites

75 g (3 oz) hard Alicante nougat

Sauce

200 g (7 oz) dark chocolate

2 tbsp extra-virgin olive oil

1/2 tbsp water

Roughly break up the Alicante nougat.

Butter a 500 ml (1 pt) soufflé dish.

Place a paper collar around the edge of the soufflé dish, letting it extend 5 cm (2") above the rim. Place in the freezer.

Prepare a light syrup with the water and sugar.

Beat the egg yolks and the warm syrup together in a blender.

Break up the Jijona nougat into the two tablespoons of wine. Beat the crème fraîche. Beat the egg whites to stiff peaks.

Carefully fold together, in the same order, all of the mixtures.

Sprinkle the soufflé mould with some of the Alicante nougat.

Pour in the prepared cream mixture.

Leave in the freezer for several hours, or overnight for best results.

After removing the mixture from the freezer, remove the paper, sprinkle with the remaining Alicante nougat and serve with the warm chocolate sauce.

To make the warm chocolate sauce

Place the chocolate and water in a bowl or double boiler and melt over a pan of simmering water.

Gradually mix in the oil, whisking constantly.

Enjoy!

For more Spanish recipes, click the link:

Traditional Spanish Christmas recipes

For more information about living in Spain plus thousands of properties for sale throughout Spain visit www.spanish-property-today.com

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Cupcake Frosting Recipes

Cupcakes and cakes are actually made from the same ingredients. If you have a favorite frosting recipe that tastes great on a cake, rest assured it will taste just as great on a cupcake.

Most frostings are Buttercream Frosting, unless it's on a cake from a bakery in one of the major grocery store chains. Buttercream Frosting is one of the easiest to make and as it's a base-type frosting it goes with almost any type of cupcake flavor.

Buttercream Frosting Recipe

Ingredients:

1/2 cup solid vegetable shortening or lard
1/2 cup (1 stick) butter or margarine softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
milk - added a tablespoon or two at a time until desired consistency is met

Makes: About 3 cups of icing

In large bowl, cream shortening/lard and butter with electric mixer, first on a low speed to blend then on a high speed to whip. Add vanilla while still blending. Add powdered sugar, slowly and one cup at a time, beating well on medium speed. It is important to start on a lower speed and work your way up when using powdered or confectioner's sugar as it tends to go flying when immediately mixed on a high speed. Scrape sides and bottom of bowl often with a spatula. When all sugar has been mixed in, icing will seem dry. Add milk and beat at medium speed to blend, then at a high speed until fluffy. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. If using stored frosting, be certain to mix again before use, as the shortening and butter will separate.

As Buttercream Frosting is a base frosting, a variety of additions and variations of this recipe are acceptable on all levels. The most basic change you can make is the color, simply by adding a food coloring. Another suggestion is to add melted baker's chocolate or unsweetened cocoa for a delicious chocolate frosting, though additional sugar or milk may be necessary if the consistency changes due to the addition.

Another popular frosting recipe is Cream Cheese Frosting, well-liked on Carrot Cake, Chocolate and Red Velvet cupcakes and cakes. Chocolate can be added to this recipe as well, to alter the flavor a bit and folding in some walnut crumbles will make this delicious frosting seem almost German in flavor.

Cream Cheese Frosting

Ingredients:

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Instructions:

Blend the cream cheese, butter and vanilla with a mixer until well combined and smooth. Slowly and a little at a time, add the powdered sugar, sifted after measuring, on a low speed until all sugar is added and there is no danger of flying out of the bowl when the mixer is on a high setting. Additional powdered sugar might be needed to achieve the desired consistency and sweetness level.

With these two basic recipes, the sky's the limit when it comes to icing cupcakes. A small amount of imagination and a desire to create are the only skills you need to make some tasty and attractive cupcakes, whether it's for a party or the family.

Lisa is an avid home cook who loves to share her favorite recipes with the rest of us. Find all her cupcake recipes at http://www.Cupcake-Creations.com. And be sure to try one of her delicious yet easy cupcake frosting recipes.

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Try These Delicious Apple Recipes - Indiana Apple Pudding and Baked Apple Doughnut Fritters

Apples are one of our favorite fruits and there seems to be no end to the ways we use. Here are some recipes for different apple treats. With apple season coming on, we will have lots of apples to use. Try this Indiana Apple Pudding which is wonderful served warm. This is a perfect fall or winter dessert. For a completely different apple treat, try these Baked Apple Doughnut Fritters.

INDIANA APPLE PUDDING

2 cups diced apples
1 cup sugar
1 egg, well beaten
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 cup chopped nuts
1 cup all-purpose flour
1/2 tsp salt
1 tsp vanilla

Preheat oven to 350 degrees.

Mix together the apples and sugar; add egg. Sift together the baking soda, cinnamon, salt and flour; add to apple mixture and mix well. Stir in the vanilla and nuts. Pour mixture into an 8 x 8-inch baking pan. Bake at 350 degrees for 25 minutes.

SAUCE:

1/2 cup sugar
1/2 cup brown sugar
1/4 cup butter or margarine
2 tbsp flour
1 cup water

Cook sauce until thick and pour over pudding as soon as it comes out of the oven. Serve warm with whipped cream or ice cream.

BAKED APPLE DOUGHNUT FRITTERS

1 1/2 cup sifted flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg, beaten
1/4 cup milk
1/2 cup grated apples
1/2 cup oleo, melted
1/3 cup sugar
1 tsp cinnamon

Sift together the flour, baking powder, salt, nutmeg, and 1/2 cup sugar. Cut in shortening until mixture is fine. Mix together the egg, milk, and apple. Add mixture, all at once, to the dry ingredients and mix together quickly. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Mix together the 1/3 cup sugar and the cinnamon. Remove fritters from the pans immediately and roll in melted oleo then roll in the sugar cinnamon mixture. Delicious served warm.

Enjoy!

For more "sweets" recipes visit my blog at http://ladybugssweettreats.blogspot.com
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

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Easy Crockpot Dessert Recipes

Most people are acquainted with crockpots for fixing dinner, but have you ever considered using your slow cooker to create delicious desserts? Yes, you read it correctly, crockpot dessert recipes. They're just as easy as making a nice pot of chicken soup, only sweeter!

Slow cookers are just the ticket for folks who want a great dessert but who are lacking in either the time or patience to see it through the old fashioned way.

There are a few tips to keep in mind when baking with a slow cooker. Use the baking insert that may have come with your cooker. If yours didn't come with one you can either purchase an insert or use a 2 pound coffee can or a metal mold of the right size.

Make sure to grease the insert or can and to raise the insert or can with either a baking rack made for crock pots or by crumbling up a piece of foil and putting it on the bottom of the pot so the insert is raised, allowing air to flow.

The following are a couple of wonderful and easy crockpot dessert recipes to try out:

Banana Bread

1-3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup granulated sugar
2 eggs, well beaten
1-1/2 cups well mashed, over ripe bananas (2 or 3 bananas)
1/2 cup coarsely chopped walnuts

Sift together the flour, baking powder, baking soda and salt. Using an electric mixer on low speed, mix the shortening in a small bowl, until creamy. Gradually add sugar. Slowly beat in eggs. Use a fork to mix in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the remaining bananas, followed by the remaining flour mixture. Add the walnuts and put into a greased and floured baking insert or a 2 1/2-quart mold and cover. Place on a rack in the crockpot. Cover and prop open the lid just a bit with a wooden spoon so that steam may escape. Cook on high setting for 4 - 6 hours.

Easy Bread Pudding

2 eggs, slightly beaten
2 1/4 cups milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups 1-inch bread cubes
1/2 cup brown sugar
1/2 cup raisins

In a medium sized mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins. Pour into 1 1/2-quart baking dish. Put aluminum foil shaped into a ring to keep the dish off the bottom of the pot in bottom of slow cooker. Add 1/2 cup hot water and place baking dish on top of foil. Cover and cook on high for about 2 hours.

Find even more delicious easy crockpot dessert recipes at Family Crock Pot Recipes.

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Mouth-Watering Thai Desserts

Thai cuisine is famous for its intriguing delicacy and spiciness. However, Thai desserts have been overlooked. The three Thai desserts famous outside of Thailand are mango with sticky rice, deep-fried bananas and coconut ice cream. There is a broad tradition of desserts in Thailand over the centuries which offers many ideas and choices.

Thai desserts have long been with the Thai people, certainly back to the Sukhothai period (1238-1350). Thais had long traded with China and India, which helped in exchanging cultures and traditions as well, including food. In the Ayuthaya period (1350-1767), Thais started trading with Western countries. The Portuguese were the first westerners to introduce the use of eggs and the oven. Thai desserts like Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads) originate from Portugal, not Thailand as most people would guess, including Thais.

Thai desserts are renowned for intricacy and elaborateness, their organization, and the punctilious and patient care with which they are created. Characteristic of Thai desserts is not only a range of sweetness, but also other elements such as a good fragrance, achieved starting delicately and exquisitely from the ingredient preparation to the final product. There are many methods to make Thai desserts, varying from steaming, baking, boiling, or deep frying, to complex processes like cooking egg yolks in syrup. The main ingredients for most Thai desserts include coconut milk, sugar, flour, eggs, salt, food coloring and fragrance.

To make high quality Thai desserts, fresh coconut is a must. Back in the old days, only fresh coconut was used in making Thai desserts. And at present, to make coconut milk, finely grated coconut meat is still steeped in warm water, not hot water. It is then squeezed until dry. The white fluid from the first press is called "Hua Ka Ti". Warm water is then added again to make the second and third pressed coconut milk, which is called "Hang Ka Ti." Finely grated coconut meat is generally used about 3 times and then discarded. Freshly pressed coconut milk has a better taste and aroma than commercial coconut milk in a can. However, with a fast pace of life, or the focus more on other elements of life, it becomes more common for a family to use commercial coconut milk.

Sugar is one of the main ingredients in Thai desserts. The two common sugars used in Thai desserts are Coconut Palm Sugar and Palm Sugar. Coconut palm sugar is made from coconut palm, whereas palm sugar is made from the sap of the sugar palm or palmyra palm, called Taan in Thai. Palm sugar is often used interchangeably with coconut palm sugar but they are different in many ways. For instance, palm sugar is dryer and more solid than coconut palm sugar. It is also more expensive than coconut palm sugar. In some dessert recipes, coconut palm sugar is often replaced with palm sugar. The replacement may lend the same general look to the dessert but the dessert will be different in taste and aroma.

Thai desserts are well known for their intriguing light tones. Generally the colors used to attract people are made from natural flowers or plants. The following are examples of the most common color sources used in Thai desserts:

Pandanus leaf (Bai Toey): giving a dark green color;
Spathe of coconut or palmyra palm leaf (Kab Ma Prao or Bai Taan) : giving a black color;
Turmeric (Kha Min): giving a yellow color;
Flower of Chitoria Tematea Linn (Dok Un Chun): giving a blue color (adding lime juice will give a purple color);
Flower of Aeginetia Pedunculata (Dok Din): giving a black color (but the flower is actually a dark purple color);
Saffron (Yah Fa Rang): giving a yellow-orangish color;
Roselle (Kra Jiab): giving a dark red (maroon-like) color;
Lac (Krang): giving a red color;

Fragrance is another unique characteristic of Thai desserts. There are many ways of making good aromas with Thai desserts but the most common ones are using jasmine flowers (Dok Ma Li), rosa damascene (Dok Ku Laab Mon - roses family), cananga odorata flowers (Dok Kra Dang Nga) as well as fragrant incense candles (Tien Ob). Since the old days, Thais love using jasmine water in desserts because of its aroma. Thais would pick jasmine flowers around 6pm and gently rinse with water so that the flowers do not get bruised. The jasmine flowers (Dok Ma Li) are then soaked in water with a closed lid, and left until around 6am-7am the next morning. The resulting scented water is then used to make the dessert. Keeping the jasmine flowers for more than 12 hours will start to bruise the flowers and the water will not have a good aroma. Rosa damascene (Dok Ku Laab Mon) is used in a different way. Thais only use the pedals. Each pedal is torn into 2 or 3 pieces and then placed in a closed container that has a dessert in it for a certain period of time, usually overnight. For cananga odorata flowers (Dok Kra Dang Nga), Thais first burn them with a fragrant incense candle, and then place only the pedals in a closed container that holds the dessert. For some desserts, burning fragrant incense candles next to desserts in closed containers will be enough to give the desserts an intricate aroma.

What are the common desserts that Thais eat? Thais loves desserts (called Khanom in Thai). The well known dessert is Mango with Sticky Rice, but it is a seasonal dessert, around April to June. Deep-fried banana fritters (Gluay Tod in Thai) or bananas in coconut milk (Gluay Buat Chee) are also well known desserts in Thai restaurants in the U.S. In Thailand, there are all kinds of desserts, both non-seasonal and seasonal, from deep-fried to steamed. Some of the most common Thai desserts include the egg-yolk desserts; Thong Yip (Pinched Gold), Thong Yod (Drop of Gold) and Foi Thong (Golden Threads). Thong simply means Gold. The color of these three desserts is a yellow-like golden color from the egg yolk, and is used to signify prosperity and auspiciousness. These "three musketeers" desserts are often used in wedding ceremonies or commemoration of a new house as well.

Khanom Chan or layered dessert is another common dessert. The name of the dessert comes from the fact that it has 9 layers with color variations. The dessert uses only 2 colors: white and a light tone of a color like green or purple. White is used in every other layer. This dessert is also used in important ceremonies like weddings or the grand opening of a new business. Thais believe the number "nine" is an auspicious number which represents progress and advancement.

One of my favorite desserts is Luk Choob. Made from mung dal beans, this dessert is a collection of miniature replicas of fruits and vegetables. The fruits and vegetables are colorful and glossy, artistically carved, and styled with vegetable dyes and glazed in the gelatin-like agaragar. Bua Loy Benjarong is another interesting dessert. Bua Loy Benjarong is gluten balls in coconut milk, a dish that has been with Thailand for over 200 years. The little balls, the size of the tip of the pinky, are made from sticky rice flour mixed with natural colors. Benjarong refers to 5 natural colors: green (from pandanus leaf), purple (from taro and Chitoria Tematea Linn flower), yellow (from pumpkin), blue (from Chitoria Tematea Linn flower) and white (from jasmine water).

Additionally, tapioca and black beans in coconut milk (Sakoo Tao Dum), coconut custard in a hollowed pumpkin (Sangkhaya Fak Thong), grilled coconut cakes (Paeng Jee), mung dal beans and lotus seeds with coconut topping (Tao Suan Med Bua) are desserts, to name a few, that are common in Thailand.

Thai desserts have always been a part of Thai culture. They reflect caring, patience and an enjoyable way of life. Unfortunately, as time passes, some of the traditions and beliefs are being forgotten in Thai society, although most kinds of desserts still exist. Their tempting and satisfying tastes leave a lasting impression - which is in turn an integral part of why Thai desserts have not been lost with time.

Napatr Lindsley

Learn Authentic Thai Cooking at
http://thaicookinghouse.com/

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Recipes for Yummy Cherry Desserts: Cherry and Cream Parfait, Cherry Fantasy, Cherry Cream Dessert

Cherries not only make pretty desserts they make tasty ones. Try these delicious desserts to please your family and friends. Cherry and Cream Parfaits are very easy to make and they are pretty enough to serve guests. And the little ones will love having their own individual dessert along with the adults. Cherry Fantasy is a delicious cherry dessert atop a brown sugar nut crust. Yummy! The Cherry Cream Dessert is a gelatin dessert with cream cheese and sour cream. It is a perfect summertime dessert!

CHERRY & CREAM PARFAITS

1 cup whipping cream
3 tbsp sugar
1 tsp vanilla extract
dash of salt
1 cup sour cream
1 can (21-oz) cherry pie filling

In a mixing bowl, whip the whipping cream until soft peaks form. Gradually add sugar, vanilla and salt continuing to beat until stiff peaks form. Fold in the sour cream. Take six cherries from the pie filling and set aside. Spoon half of the pie filling into the bottoms of six parfait glasses; top with half the whipped cream mixture. Repeat the layers. Add one of the reserved cherries to the top of each parfait. Add a mint sprig to each of the parfaits, if desired.

Note for Diabetics: This recipe can be made for diabetics by making the following substitutions: Splenda Granula instead of sugar and lite cherry pie filling made with Splenda instead of regular pie filling.

CHERRY FANTASY CRUST:

2 cups all-purpose flour
1 cup butter
1/2 cup brown sugar
1/2 cup chopped nuts

In a medium mixing bowl, blend the above ingredients by mixing the brown sugar and flour together. Add the butter and cut in as though making pastry dough. Add the chopped nuts and press the mixture onto the bottom of a 9 x 13-inch baking pan. Bake at 400 degrees for 15 minutes. Allow crust to cool. Crumble and spread evenly in the pan.

FILLING:

2 cups whipping cream
1 pkg (8-oz) cream cheese, softened
2 cans cherry pie filling
1 cup powdered sugar
1 tsp vanilla*

Whip the cream and set aside. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla together until well blended. Fold in the whipped cream and the cherry pie filling. Pour filling over the crust. Refrigerate overnight before cutting to serve.

*To change the flavor slightly, use 1/2 tsp vanilla flavoring and 1/2 teaspoon almond flavoring.

CHERRY CREAM DESSERT

2 pkgs (3-oz) black cherry flavored gelatin*
2 cups boiling water
1 pkg (8-oz) cream cheese, softened
1 cup sour cream
1 tsp vanilla extract
1/2 cup sugar*
1/2 cup chopped pecans
1 can crushed pineapple, drained
1 can cherry pie filling*

Dissolve gelatin in boiling water and pour into a 9 x 13-inch dish or pan; refrigerate until slightly firm.

Combine cream cheese, sour cream, vanilla, sugar, and chopped pecans; stir in pineapple. Spread mixture over set gelatin. Chill. Top with pie filling before serving.

*You can easily turn this into a diabetic or low-sugar dessert by using sugar-free gelatin,Splenda granular instead of sugar, and no-sugar added Splenda sweetened pie filling!

Enjoy.

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com. For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com

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Fast and Healthy Summer Desserts Your Family Will Love

Once we envision that end-of-meal treat, the dessert, a sweet sinfully scrumptious and sometimes high-calorie dish comes to mind. In the course of the chilly months, a chunk of cheesecake or chocolate cake makes a pretty, albeit filling, ending to the meal. Because the warm days of spring and summer come, we are not fairly so eager for such heavy desserts. A lighter dish is what we need. Any kind of healthy summer desserts on the market? You bet.

Right here, we have got the inside track on simply and shortly ready, healthy summer desserts your family will absolutely enjoy|.

In French and Italian households, fruit and cheese are usually served for dessert, a healthy and scrumptious various to the standard sugar-laden confections generally seen on the American desk. The fruit supplies the right contact of sweetness, whereas a wedge of cheese treats the palate to a creamy chunk of goodness that is satisfying and would not require that you simply loosen your belt to take pleasure in.

First, we'll go over the fundamental 'rules' for the storage and preparation of your fruit. Then, we'll get into ideas for combos that produce tasty and healthy summer desserts. You do not even want a recipe!

Aside from firm-skinned fruits, resembling oranges, bananas and apples, fruits needs to be saved within the frig, to defend towards the lack of nutritional vitamins, notably nutritional vitamins A, B2 and C. Left at room temperature, fruits are quickly depleted of their vitamin content material. For instance, a ripe kiwi fruit, sitting at room temperature for only a day, might lose as much as 80% of its dietary worth!

The vitamin content material of fruit continues to enhance till the fruit is ripe. In case your fruit isn't but ripe, storing it at room temperature in a darkish space permits it to ripen. Plan your desserts to make use of fruits at good ripeness. That is simply achieved with a mix-and-match technique to combining fruits.

Do not wash any fruit till you are getting ready it to serve. Whenever you do wash fruit, do in order rapidly as potential and use chilly water.

There are a number of methods to mix and current these healthy summer desserts. A fruit cup of combined fruits could also be garnished with a non-dairy whipped topping for a straightforward and colourful dessert. Wedges of kiwi fruit, strawberries, and sliced bananas are a scrumptious mixture, particularly when blended in a dressing of your favourite taste of yogurt. An easy presentation of wedges of apples or cantaloupe, along with 2 or three slices of a pointy cheddar makes a good distinction for the palate. Different cheeses that go effectively with fruit dessert plates embody Brie, Swiss, Gouda, and Roquefort.

Your repertoire of healthy summer desserts may be expanded with cooked fruits, resembling baked apples, pears, peaches and apricots. When cooking fruit, it is best to steam it first (to retain the utmost dietary content material), then briefly baking simply till tender. Garnishing cooked fruit with a spoonful of whipped cream and a sprint of cinnamon makes a terrific dessert.

So, there you've gotten a mini-cookbook of healthy summer desserts?the recipes are in your creativeness!

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Peach Dessert Recipes

Here are three old-fashioned recipes for peach cobbler, peach dumplings, and peach cake with sweetened cream.

Peach Cobbler

1 quart peaches

1 1/2 cups water

1 cup sugar

1 1/3 cups flour

1/4 teaspoon salt

1 teaspoon baking powder

2 tablespoons sugar (additional)

1 egg

1/2 cup milk

Peel the peaches, remove the pits, and cut the fruit into thick slices. Cook with the water and cup of sugar. This can be done in a baking dish in the oven, or a saucepan on the stove.

Meanwhile, sift the flour, salt, and baking powder. Add the 2 tablespoons of sugar, and mix to a light batter with the beaten egg and milk. Pour this over the cooked fruit.

Bake at 350 degrees for 30 minutes.

Peach Dumplings

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups sugar

2 tablespoons shortening

7/8 cup cream

Peaches

2 1/2 cups cold water

Mix and sift flour, baking powder, and salt. Rub in shortening with tips of fingers, add cream gradually, cutting it in with a knife. Turn on a floured board, knead slightly, pat and roll out to 1/2 inch thickness.

Shape with a large biscuit cutter. Pare juicy, ripe peaches, cut in halves lengthwise, remove stones. Cut in quarters and place 3 quarters of a peach on each circle of dough, enclose them, pressing the edges together. Place in a buttered cake pan 1 1/2 inches apart. Sift sugar around dumplings and pour cold water over sugar.

Bake at 350 degrees for 20 minutes, or until golden brown. Baste 3 times.

Peach Cake with Sweetened Cream

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons shortening

3/4 cup milk

5 peaches

Raisins,if desired

Sugar

Mix and sift the first 3 ingredients. Rub in shortening with tips of fingers. Add milk, mixing it in with a knife. This dough must be soft enough to spread in a shallow, well-buttered pan to the depth of one inch. (Add more milk if necessary.)

Pare ripe, juicy peaches. Cut in halves lengthwise. Remove stones and press halves into dough (cut side up) in parallel rows, leaving a little space between rows.

Brush peaches over with melted butter, sprinkle with raisins and sugar. Serve hot, either plain, with milk, cream, or even whipped cream.

Jessica Gerald is the publisher of Old Fashioned Homemaking. You are also invited to join the Homemaking Group for access to a growing library of free mini-ebooks and special reports.

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Jello Dessert Recipes: How To Make A Strawberry Hawaiian Jello Dessert

Jello dessert recipes can be such fun to make, but they are also a pleasure to enjoy. Whether you are young or old, you might find that someone somewhere can make a dessert that will make your mouth water to have some and have you coming back for even more.

You can make desserts while using pudding mixes, instant pudding mixes, and instant gelatin mixes. The dessert you wish to create will depend on the choice you make for the dish you plan to enjoy. For instance, you can make all sorts of simple cheesecake recipes whether you want to enjoy chocolate, butterscotch, banana, vanilla and more.

You can make other delicious desserts such as this one while using gelatin as an ingredient. Here we are using a large package strawberry jello gelatin, but you can always use another flavor if you like. Remember, you can easily adapt any recipe to create the type of eating experience you want to enjoy.

This recipe may be just as delicious while using peach flavor gelatin, lemon, lime, raspberry, blueberry and many more. It just really all depends on the types of flavors and aromas you and your family craves for the most. Satisfying a sweet craving is easy when you use pudding and gelatins. You can also include other types of fresh or frozen fruits when you make a jello dessert at home. Experiment with different flavors to find what you and your family like best.

Recipe for Strawberry Hawaiian Jello Dessert

What You Need

2 cups crushed pretzels
3/4 cup melted butter or margarine
3 Tablespoon sugar
1 package softened cream cheese 8 ounce
1 cup sugar
1 can drained crushed pineapple
2 cups whipped topping
1 large package strawberry jello gelatin
2 cups water
2 pints frozen strawberries

How to Make It

Soften cream cheese to room temperature by setting it out onto the cabinet about 20 minutes or so before preparation time.

Preheat oven to 400 degrees Fahrenheit.

Crush the pretzels and melt the butter or margarine. Mix the crushed pretzels, butter or margarine and 3 tablespoons of sugar together in a small mixing bowl. After combining thoroughly, spread this mixture evenly into the bottom of a 9 x 13 inch baking pan. Place in the preheated oven to bake for about 8 minutes. Remove from heat and allow this crust to completely cool.

Using a large mixing bowl you will add the softened cream cheese, sugar, drained crushed pineapple and whipped topping. Mix well to blend and then spread this mixture over the cooled crust evenly. You can place the dish in the refrigerator to chill while preparing the topping for this dessert.

To do so, you will add the strawberry jello gelatin and the water and then stir to combine. Add the frozen strawberries and stir until the mixture becomes thickened. Pour this mixture over the last layer of the dessert. Place in the refrigerator to chill overnight or for several hours before cutting and serving.

This is just one of the refreshing jello desserts that you can make at home. We have many more to share with you today, such as a delicious simple cheesecake recipe. Visit us today to find out more about the recipes we have in store for you.

JelloRecipes.net - We Don't Make the Products We Just Make Great Desserts with Them!

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Favorite Cookies - The Effects of Baking Recipes From Scratch

When baking cookies it's all too easy to open a roll of Pillsbury dough and lay it on the pan to bake within minutes. Have you ever taken the time to think about what is in these easy to bake cookies? The preservatives, the sugars, the additives, the coloring? It can't be healthy for you.

The best thing for yourself and your family is to make foods from scratch as much as possible. It's healthier and it tastes better. Try getting recipes for ingredients and make your own. You'd be surprised as to how much money you can save in the process. When baking cookies, breads and other desserts you'll find ingredients such as brown sugar, butterscotch, caramel, marshmallow, fruits and others. By making many of these ingredients from scratch or using the real thing you get a healthier quality product as well as a better tasting dessert. Who doesn't want a better tasting dessert?

Making your own brown sugar is as simple as mixing molasses with sugar and you can make light brown sugar or dark brown sugar by adjusting how much molasses you use. It's much less expensive than buying brown sugar or dark brown sugar. The ingredients for making your own butterscotch, caramel, and marshmallow are very inexpensive consisting of sugar, eggs, butter and vanilla. If you buy butterscotch or caramel to to put in your recipes, you will spend much more than you intend to.

You probably don't have time to bake from scratch like this, but if you do it is well worth it.

You can easily get recipes for many ingredients on the web and it would be well worth your time and effort to research these ideas. Your health will benefit as will the quality and flavor of your desserts.

Jessica Blanck writes on marketing and business related issues referring to baking. You can learn more by visiting my blog, Chloe's Cookie Corner at http://chloescookiecorner.blogspot.com

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Diabetic Dessert Recipes - Sugar Free Dessert Recipes to Prevent Diabetes

Type 2 diabetes is the most common form of diabetes. In type 2 diabetes, either the pancreas does not make enough insulin (insulin is a hormone that helps glucose to enter cells) or muscle cells are unable to use insulin properly. As the result, a diabetic patient has very high blood sugar levels. When the sugar or glucose level is over 600 mg/dl, it's dangerous to the diabetic's health. Untreated diabetes affects the eyes, nerves, kidney, heart and blood vessels.

Type 2 Diabetes is usually controlled with exercise and an appropriate diet. Are you suffering from Type 2 diabetes? In such a case, you absolutely need to manage a healthy diet in order to help control blood sugar concentration. And what about if you are free from diabetes? It is wise to prevent diabetes planning healthy meals. Try to avoid food high in sugar, saturated fat and carbohydrates (carbs).

Can people with diabetes enjoy sweets and desserts?

Are you craving for something sweet to eat such as desserts? Having diabetes doesn't mean you have to give up great tasting food. You can still enjoy your favorite deserts. Learn how to make special and delicious diabetic sweet treats, cakes, pies, ice cream, pudding and cookies by yourself!

Fortunately, easy diabetic dessert recipes are available and can be very helpful to diabetics. What you can do is collect sugar free desserts recipes. After collecting these diabetic recipes, just try them! Develop healthy eating habits and enjoy great tasting food! You can live a normal life controlling properly your glucose sugar level.

Tasty Diabetic Dessert Recipes Sample

>> STRAWBERRY MOUSSE DIABETIC RECIPE Ingredients:

> 2 cups fresh unsweetened strawberries
> 4-oz frozen reduced-calorie whipped topping
> Substitute sugar equivalent to 60 grams of sugar
> ½ package sugar-free pudding mix

Directions:

Place strawberries and sugar substitute in a blender and process until smooth. Strain seeds and discard. Return strawberry mixture to the blender and process again. Add sugar-free pudding mix and process until smooth. Transfer to large bowl. Fold in whipped topping. Spoon evenly into desert dishes. Refrigerate until serving time.

Whether you want to prevent or cure diabetes naturally maintaining a special diet, that doesn't mean you can't enjoy the dishes and favorite desserts you like! You just have to make them a different way.

How can I collect tasty diabetic dessert recipes?

Actually, there are two different way to collect sugar-free dessert recipes in order to prevent oneself from getting Type 2 diabetes.

1) The first one consists to copy them from any site on the web. It's free of charge but unfortunately not all the diabetic recipes found on the web are written by professionals such as nutritionists!

2) The second way is to buy for a reasonable price a complete and professional cookbook. How would you feel if you had a collection of 500 different diabetic recipes? With such a specific cookbook, it will be very easy to cut down on the sugar in your diet. Download an awesome collection of over 500 Diabetics Recipes including desserts, entrees, snacks and more!

Feel free to read also the Diabetes Reversal Report, a new diabetes discovery backed by science that is able to normalize you blood sugar levels naturally! Alexis Roger is a French biochemist who loves investigating and teaching. He has studied various fields of science such as pharmacology, physiology, endocrinology, chemistry, bacteriology, anatomy and botanic. He displays a great interest in international alternative medicine therapies.

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Recipes for Delicious Desserts Featuring Favorite Fall Fruits

Is there anything better on a cool Fall day than coming into the house and smelling the aroma of the season's best fruits? Well, feeling the warmth of the oven might be a close second. Here are some recipes to enjoy this Fall and Winter (or anytime of the year), using some of our Fall favorites - pears, apples, and blackberries. Grab a cup of coffee, hot tea, or hot chocolate and enjoy a real treat.

SNAPPING CRANBERRY-PEAR CRISP

FRUIT MIXTURE:

1 can whole berry cranberry sauce
2 tbsp flour
5 med pears, peeled and sliced*

TOPPING:

1 cup coarsely crushed gingersnap cookies
1/2 cup all-purpose flour
2 tbsp brown sugar
1/4 cup butter, melted

Preheat oven to 375 degrees.

For the fruit mixture, combine cranberry sauce and flour in a medium mixing bowl; mix well. Add the pear slices, toss to coat evenly. Place fruit mixture in a baking dish and set aside.

For the topping, in a small mixing bowl, combine cookie crumbs, flour, brown sugar, and butter; mix well. Sprinkle the crumb mixture over the fruit mixture. Bake for 30 to 35 minutes or until the pears are tender and the topping is golden brown.
Note: This is just as good when you substitute apples for the pears.

Oregon's Blackberry-Apple Crunch

Filling:

4 cups sliced Granny Smith apples
2 cups fresh blackberries (may use frozen but do not thaw)
3/4 cup sugar

Topping:

3/4 cup brown sugar, firmly packed
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup chopped walnuts
1/2 cup butter
1/2 tsp cinnamon

Preheat oven to 350 degrees.

In a large bowl, combine the apples, berries, and sugar. When well combined, pour mixture into a 9 x 13 x 2-inch baking pan or dish.

In another large bowl, combine the brown sugar, flour, oats, walnuts, butter and cinnamon; blend together using your fingers. Sprinkle over the top of the fruit. Bake at 350 degrees for approximately an hour or until the top is brown and fruit is bubbly.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.squarespace.com

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Jello Dessert Recipe: No-Bake Chocolate Eclair Pudding

During the holidays and just about everyday, people are busy working, taking care of children and doing housekeeping. Many people have such a hectic schedule it is hard to find some easy to make recipes that they can use. The good news is we have just the right dessert recipe to suit just about any occasion or special event. Of course, these recipes are also great for everyday snacks and treats, whether you are feeding family or entertaining friends and associates.

The No-Bake Chocolate Eclair Pudding is an Easy to Make Jello Dessert Recipe

Many times when you are using instant pudding to make a dessert, you can cut down on the time you spend preparing the dish. You can get the unique taste of a French vanilla and graham cracker filling complimented by a quick and easy chocolate frosting. It is so simple to make that everyone will want to make their own when you take them to a holiday party. They are so easy to make that the kids can do it themselves and safe you even more time.

Jello Recipes are Easy to Adapt

You can easily adapt this simple and easy to make recipe by exchanging the instant pudding flavor you choose to use. For instance, you might like to try different pudding flavors such as chocolate, vanilla, butterscotch, or even pistachio. You may even want to try a different flavor of instant frostings. For instant, you might use vanilla, strawberry, mocha, and maybe even German chocolate frosting. It all just depends on the flavors you and your family enjoys the most.

Since the crust and toppings are already prepared, making this dessert for a holiday party could not be easier. It is alright to use simple and useful tricks like this when you are making a dessert. Whether you are making this as a quick family treat or you want to make it and take it to an office party, people will find it to be delicious. Many may ask for the recipe and others may come back for a second piece of this easy to make yet mouthwatering dessert.

Recipe for No-Bake Chocolate Eclair Pudding

What You Need

2 packages Jello French vanilla instant pudding 3.75 ounces
3 cups milk
1 package whipped topping 9 ounces
1 package graham crackers
1 prepared can or mixture of chocolate frosting

How to Make It

Line the bottom of a 13-inch glass or decorative pan with graham crackers and set aside until needed.

Using a large mixing bowl add the pudding mix and milk and mix for 2 minutes on low speed. Fold in the whipped topping until thoroughly mix together.

Pour this mixture over the graham crackers and spread evenly. Add another layer of graham crackers and then place in the refrigerator to chill for at least 15 minutes.

Remove from refrigerator and spread chocolate frosting evenly over the top. Place this dessert dish back into the refrigerator to chill for about 45 minutes to an hour before serving.

Jello puddings and gelatins are ideal for making all sorts of delicious desserts. If you are searching for a great tasting jello cake recipe, you need to visit our website to see the different types of desserts you can make with jello as well as other delicious snacks and treats.

JelloRecipes.net - We Don't Make the Products We Just Make Great Desserts with Them!

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Struffoli - A Beautiful Dessert - Betcha Can't Eat Just One

Hey, welcome back. I have been researching more Italian Desserts and I am coming across some with which I'm not familiar. The research is exciting and I'm finding recipes that I plan to prepare. Anyway, Struffoli is one of those "new to me" desserts that I am going to share with you. Wikipedia defines Struffoli as "a Neapolitan dish made of deep fried balls of dough about the size of marbles". These balls of dough are crunchy on the outside and light and airy on the inside.

HISTORY OF THE "ROUND"...

Now for the history of these interesting little balls of dough, here is what I've gleaned from my research. The name Struffoli comes from the Greek "strongulos" which means "round in shape". Okay, the name fits but how does that fit into the history part? Well, according to the Italian Trade Commission website, Struffoli are round little donuts (without the hole...or maybe IS the hole) that are drenched in honey then covered with a sprinkling of cubed candied fruit that has the appearance of confetti. These must be pretty tiny "cubes of candied fruit" if the donut itself is only the size of a marble...and who gets the job of "cubing" something that small? Not a job I want; that's for sure! Anyway, I digress, so let's get back to the history of this cute little Italian Dessert. Struffoli apparently comes right from the heart of Naples, Italy and where it has experienced the influence of successive waves of Greek, Roman, French, English and Spanish conquerors over the centuries.

MY RESEARCH CONTINUES....

It is touted to be "truly legendary" by the Italian Trade Commission. Okay, so where is the legend? Oops, sorry, I digress again. These tasty little morsels used to be prepared in convents by sisters of the various religious orders. They were distributed to the noble families "as thanks for acts of charity". Apparently, though the ingredients do not change, there are many variations that have been created over the years. I guess I am missing something here but seems like there just HAS to be something romantic or exceptional about these little dough balls! I still don't see much legend here.

MOVING ALONG...

Checking another source supports the preparation of them by the nuns and it seems it was a Christmas kind of thing. They symbolized abundance and were given at Christmas as a "Thank you" to the aristocracy for charitable work. Well, now, we may be getting somewhere FINALLY...maybe this was the origin of making sweet treats for Christmas to show appreciation and friendship...huummm.

I also found that a similar version was made in Rome and is typically stuffed with candied fruit and chopped almonds...again...just HOW do you STUFF something the size of a MARBLE? This is obviously done by people with way more patience than me. These desserts are called cicerchiata in Rome. The pictures I have found of both of these Italian Desserts are quite pretty. The Struffoli are stacked pyramid style and they stick together because they are coated with honey or caramel. The confetti cubes of candied fruit are sprinkled over the whole stack, adding lovely color to this amazing little treat. And...each Italian family has a cherished and closely guarded secret recipe for this dessert that is pulled out each year for the preparation of this Christmas delight. Then, it is tucked away to be guarded until next year....

My research continued as I attempted to find a recipe or a method for stuffing the tiny cicerchiata balls. But alas! No recipe or method could be found for the "stuffing" part of this tiny Italian Dessert.

So here is the basic Struffoli recipe that I found and liked the best. It seems decorative enough to scream CHRISTMAS, this Holiest of all Seasons.

STRUFFOLI RECIPE:

2 cups flour
½ teaspoon baking powder
4 tablespoons sugar
4 eggs
2 teaspoons vegetable oil
1 teaspoon vinegar
½ teaspoon vanilla extract
1 fluid ounce of whiskey (rye, bourbon, or Canadian is fine but not Scotch)
3 cups honey (traditionally the Golden Blossom brand has been used but if this is not available, then use pure clover honey)
Oil or shortening for deep frying
Multi-colored sprinkles (use the little round hard sprinkles instead of the softer, elongated ones used on ice cream cones)

Combine all dry ingredients in a bowl.
To this dry mix, add the liquid ingredients except the honey.
Mix liquid and dry ingredients together to form dough.
Knead the dough until all ingredients are mixed thoroughly together.
To make the dough balls, divide the dough into smaller portions and roll each portion into a long strip approximately ¼ inch in diameter.
These strips should resemble pencils in diameter.
Make angled cuts in the rolled strips of dough to create smaller pieces, keeping in mind that the smaller the pieces at this stage means the smaller the dough balls will be when finished.
You can roll the pieces into balls between the palms of your hands like tiny meatballs or you may leave them in the shape in which you have cut them.
This recipe makes a more decorative dessert so you might also like to roll some of the dough out and cut it into flat strips approximately ½ inch wide.
Using a pastry wheel cutter that has crimped edges adds a more decorative touch to the "ribbons".
These strips will be the "ribbons" for our finished product. With the flat strips, form loops and bows with the dough.
You'll need to deep fry the "ribbons" and "bows" separately from the dough balls as they will cook to the beautiful golden brown color more quickly since they are not as thick.
Deep fry all of the different shapes to a golden brown.
Remove from the oil with a slotted spoon and drain on paper towels or other absorbent paper.
Heat honey in a deep pot until it begins to thin and becomes pourable.
Remove it from the heat.
Dip bows and ribbons in warmed honey and set them aside.
Add balls to the honey and toss them gently to coat.
Transfer balls to holiday platter and top with the ribbons and bows.
Or you can mound the balls to look like a Christmas tree and decorate with bows on the sides.
Sprinkle with multi colored sprinkles.
Experiment with different ways to "dress" up with pretty little Italian Dessert. Come up with your own secret family recipe that can be closely guarded and passed down through your family. Start your own family tradition this Christmas Season. It'll be a wonderful legacy to pass along to your children. And, most importantly, HAVE FUN WITH THIS!

And our next dessert topic will be Zeppole, since we're in the donut neighborhood. Come join me for another adventure into the Wonderful World of Italian Desserts.

Bon Appétit!

Vicki Fassler,
http://www.Italiandesserts.org
http://www.thenicheblogger.com

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Diabetic Dessert Recipe

You need not starve and live like a hermit just because you have been diagnosed with diabetes. In fact you can eat a variety of low carbohydrate low fat food like fish, almost all vegetables except those with starch content, nuts and fruits like avocado. The only golden rule to be kept in mind is to avoid all fats and keep low on carbohydrates. While preparing diabetic dessert recipe care should be taken that he dessert contains abundant dietary fiber that would fight in bringing down the blood sugar level. The dessert should be part of diabetic diet plan and calorie allocation done to the dessert should be reduced correspondingly from some other meal. Under no circumstance the total calorie intake should be allowed to exceed 1500 calories.

Crunchy home made cookies could be tried as a diabetic dessert recipe for diabetes. With a large spoon of plain flour add a little baking powder, a little salt. Some butter and just a spoon full of bakery shortening. Add to this one egg mix thoroughly and pick up the mixture in a spoon and bake for about ten minutes. You now have yummy cookies that you can safely eat.

You can eat safely just one cookie every day remember. You can not have the whole jar of them. This is because it comes with fats and oils, and plain flour adds up to the carbohydrate level and the amount of calories that a cookie provides must be adjusted in some other diabetic diet menu.

Well, a brisk workout that lasts for at least an hour daily is a natural treatment for diabetes to bring down blood sugar levels. Remember the patient's whole hearted support to the program is always vital. Low carb diet and fiber is good for lowering your blood sugar. A leaner body suits the low level of insulin available in your body. A weight reduction would mean lower insulin necessity and better alteration of blood sugar in to energy. Sensible eating is required to control blood sugar levels. Eat more vegetables, with little or no cooking in the form of salads. Add more roughage into your diet menu. A brown bread instead of a white bread, oatmeal, whole pulses and cereals and whole wheat with bran are the excellent fiber rich foods that you can add to your diet to lower your blood sugar naturally. This is a natural treatment for diabetes, were the blood sugar level could be significantly reduced.

The patient should understand that his body's insulin is running low and has to do every thing possible to reverse the situation. Blood sugar will be brought under control by methods of nonintervention as far as possible. The patient can try out these methods to bring down his level of blood sugar drastically.

Snacks that have a low glycemic index would slowly raise the blood sugar level while a fruit juice or a cheese burger would do the job as fast as they have a very high glycemic index. This also must be kept in mind while a bar of chocolate is offered to the patient. Ultimately consider diabetic dessert recipes with low carb content and be keen in selecting good food for diabetes.

Maintaining diabetes sugar levels are easy than cure. To maintain it you have to know more details from Foods to Lower Blood Glucose Levels AND Foods to Avoid for Diabetes.

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Chilled No Bake Dessert Recipes

Raspberry Revel

8 ounces of vanilla wafers

3/4 cup butter

2 1/2 cups powdered sugar

2 eggs

1 teaspoon vanilla

1 pint frozen raspberries, thawed and drained

8 ounce container of whipped topping

Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a plastic bag and crush them with a rolling pin.) Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top. Refrigerate overnight. Serves 12.

Chocolate Mint Dazzle

18 graham crackers

1/2 cup melted butter

1/3 cup sugar

1/2 cup softened butter

1 1/2 cup powdered sugar

3 eggs, slightly beaten

2 (1 ounce) squares chocolate, melted

1 1/2 cup cream

1 package miniature marshmallows

1/4 cup crushed peppermint candy

Grease a 9 x 13-inch pan. Crush the graham crackers and mix them with the 1/2 cup of melted butter and the sugar. Press the mixture into the prepared pan. Cream the 1/2 cup softened butter and powdered sugar together in a medium bowl. Add in the eggs and melted chocolate. Beat well and spread the mixture over the top of the graham cracker crust. Beat the cream and marshmallows together and put that over the chocolate layer. Sprinkle the top with the crushed peppermint candy. Refrigerate overnight.

A quick note about raw eggs: According to the American Egg Board, the chance of salmonella is only 1 in 20,000 eggs. You can find out more at http://www.aeb.org/LearnMore/EggSafety.htm

Jill Seader enjoys sharing all sorts of free baking recipes, including no bake recipes like the ones above, at her website YourBakingStory.com Come find a baking recipe to make or share your own. Happy Baking!

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