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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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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Dirt Dessert Recipe

If you have never tried a dirt dessert before you are missing out! This dirt desert recipe is truly easy to make, delicious and you will not be able to stop eating it! Don't let the name fool you, this dessert is rich, tasty and full of flavor!

Ingredients for Dirt Dessert Recipe:
o 1 cup of cream cheese softened - or 1 package of 8 ounces
o 1/4 cup of margarine, softened
o 1 cup of confection sugar
o 3 1/2 cups of cold milk
o 2 packages of instant vanilla pudding mix
o 1 carton or 12 ounces of frozen whipped topping that is thawed out completely
o 1 package of cream filled chocolate sandwich cookies that are crushed up

Directions for making Dirt Dessert recipe:
o In a large mixing bowl, beat the margarine, cream cheese and the confection sugar together until it is smooth
o In a large bowl, whisk the milk and pudding mix for about two minutes
o Let it stand for about two minutes or until it is set soft
o Gradually stir it into the cream cheese mixture
o Fold in the whipped topping
o Spread the 1 1/3 cups of crushed cookies into an un-greased pan - 13 x 9.
o Layer the pan with half of the pudding mix on the cookies and then alternated and repeat layers
o Refrigerate for about one hour

There are a lot of fun things you can do with this dirt dessert recipe. You can put the dessert into a flower pot instead of a pan and layer it. You can put a fake flower or two into the pot of dirt dessert for a fun and festive way to bring a dessert to a party. You can also get the kids involved and let your imagination run wild with different options for making this fun dirt dessert.

You can come up with all kinds of ways to make this a fun dessert to serve at parties and children's parties. You can put gummy worms into the dessert to create a garden effect, or put little garden decorations into it to make it look like a festive garden. You can also put colorful flowers or icing on top of it and create the look of a beautiful flower bed. There are no limits as to what this fun and easy recipe can do.

You can also make the recipe a lighter and healthier version by using low-fat or fat-free cream cheese and even find lower fat or low calorie sandwich cookies to use. You can use low fat versions of the pudding mix and milk, and have yourself a tasty and healthy treat.

Katie Appleby is an accomplished niche website developer and author.

To learn more about dirt dessert recipe [http://tastydessertstoday.info/dirt-dessert-recipe], please visit Tasty Desserts Today [http://tastydessertstoday.info] for current articles and discussions.

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Moist Apple Dessert Cake With Caramel Icing Recipe

During the fall when apples are in season here on the east coast, I enjoy baking a variety of recipes that use fresh picked apples from our local orchard. This particular recipe was given to me years ago by my grandmother, who was a fabulous baker for many years.
When it comes to making an apple dessert cake, this is my favorite recipe to use. You will want to dice down your peeled apples to about 1 to 1 1/2" in size, so that the cake bakes evenly.
Ingredients:
2 cups granulated sugar
1 1/2 cups vegetable oil
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
3 cups peeled and diced apples
1 cup shredded coconut
1 cup pecans, chopped
Preheat oven to 350 degrees.
In a large bowl, cream together the sugar, vegetable oil and eggs until creamy and smooth. Slowly add in the all-purpose flour, baking soda, salt and vanilla extract. Mix until all ingredients are well combined. Fold in the diced apples, coconut and chopped pecans.
Note: This batter will be very stiff, if necessary, stir by hand.
Lightly spray a 9 x 13" baking dish with nonstick cooking spray. Pour the cake batter into the pan. Place pan in a 350 degree oven and bake for 35 to 45 minutes or until the center is done. Remove cake to cool on a wire rack.
Caramel Icing Ingredients:
1 stick of butter, softened
1/4 cup milk
1 cup brown sugar, firmly packed
In a medium-sized saucepan, combine the butter, milk and brown sugar. Bring mixture to a full boil and boil for 3 minutes, stirring constantly to prevent scorching. Remove from heat and place mixture into a mixing bowl. Using an electric mixer, beat until its creamy and smooth. Spread icing across the top of your cooled cake.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com for additional free recipes.

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A Recipe Collection--top 3 Most Requested Delicious Desserts

When you are thinking about serving dessert at your next party, consider offering your guests one of these delicious, homemade desserts. I have found that of all the desserts I have served, these are my "Top 3 Most Requested Delicious Desserts" (in no particular order). Enjoy!





Number One Most Requested Delicious Dessert--Raspberry White Chocolate Dream Bars





1 box white cake mix


1/3 cup evaporated milk


1-1/2 sticks melted butter


1 cup chopped nuts


1/2 cup seedless raspberry jam


12 oz. white chocolate chips





Combine cake mix, milk, butter and nuts. Makes a very gooey dough. Spray a 9 x 13 pan and spread half of the dough into the bottom of the pan. Bake for 10 minutes at 350 degrees.





Melt the jam in the microwave (about a minute) and spread on top of hot crust. Immediately sprinkle chocolate chips over jam. Crumble remaining dough on top and bake an additional 20-25 minutes. Cool completely before cutting.





For bigger parties, this recipe easily doubles and can be made in a 15 x 10 pan.





Once you get the hang of this technique, you can think of all sorts of combinations. How about using chocolate cake with mint chips? Or lemon cake with white chocolate?





Number Two Most Requested Delicious Dessert--Chocolate Amaretto Bundt Cake





1 pkg. chocolate devil's food cake mix


1 small pkg. instant chocolate pudding mix


4 eggs


1 cup milk


1-1/2 oz. Amaretto liqueur


1/2 cup vegetable or canola oil


1 cup semi sweet chocolate chips


1 cup fresh raspberries (optional)


1/2 cup seedless raspberry jam (optional)


Whipped cream (optional)





Glaze





1 stick butter


3/4 cup sugar


1/2 cup Amaretto





Preheat oven to 325 degrees. Combine first 6 ingredients and blend well. Stir in chips. Grease and flour a bundt pan. Pour batter into the prepared pan.





Bake for 1 hour or until toothpick comes out clean.





Melt glaze ingredients in a saucepan or microwave. Pour 2/3 of glaze over top of cake while cake is hot from oven and still in pan. Allow cake to remain in pan for 25 minutes. Remove cake from pan and drizzle with remaining glaze.





When I make this cake dessert, I fill the middle with fresh raspberries and present it on my grandmother's crystal pedestal cake stand which is very dramatic.





Just before serving, I make a raspberry sauce by melting the jam in the microwave.





Each lucky guest gets a plate with some of the sauce, a slice of cake, a few berries and some whipped cream. Yum!





Number Three Most Requested Delicious Dessert--Mystic Mint Cookies





These are melt-in-your-mouth heaven!





Dough


1 cup sugar


1 stick (1/2 cup) butter, softened


1 teaspoon vanilla


1 egg


2 squares (1 oz. each) unsweetened chocolate, melted and cooled


1 cup all purpose flour


1/2 teaspoon salt


Heat oven to 375 degrees.





Mix sugar, butter, vanilla, egg and unsweetened chocolate. Stir in flour and salt.





Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten each cookie with fingertips. Bake until set, about 8 minutes. Remove to cooling racks and cool completely.





Peppermint Frosting


2-1/2 cups powdered sugar


1/2 stick (1/4 cup) butter, softened


3 tablespoons milk


1/2 teaspoon peppermint extract





Mix all frosting ingredients until smooth and of spreading consistency.





Chocolate Drizzle


1/2 stick (1/4 cup) butter, softened


2 tablespoons corn syrup


1-6 oz. package semisweet chocolate chips





Simmer all drizzle ingredients over low heat. Stir constantly until butter and chocolate are melted.





Spread peppermint frosting over cooled cookies then drizzle each with chocolate mixture. Leave on counter for 2-3 hours until frosting is set.





If you serve any of these homemade desserts, you can count on your guests being very happy. And I will bet that you will be handing out recipes, just like I do at my house.

Sandee Lembke from Theme Party Queen.com invites you to visit her site for more great theme party ideas and recipes.

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Malva Pudding - South African dessert recipe

Almost every restaurant in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour boss organising menus for a week of dinners for clients on walking holidays. If you're not careful you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, delicious and indulgent and has to be tasted at least once on a gourmand tour of Cape Town. Along with many other traditional South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its restaurant version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a traditional accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's recipe to make a dessert to effect our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than restaurant one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, almost caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African dessert recipe

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover whether with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anyone else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to maintain some of the sauce to serve alongside the pudding rather than letting the whole estimate soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African dessert recipe

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Malva Pudding - South African dessert recipe

Almost every cafeteria in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour boss organising menus for a week of dinners for clients on walking holidays. If you're not particular you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, delicious and indulgent and has to be tasted at least once on a glutton tour of Cape Town. Along with many other original South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a original accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's recipe to make a dessert to consequent our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, practically caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African dessert recipe

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more original version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anyone else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to support some of the sauce to serve alongside the pudding rather than letting the whole number soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African dessert recipe

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Malva Pudding - South African sweetmeat recipe

Almost every cafeteria in Cape Town has Malva Pudding on its sweetmeat menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour employer organising menus for a week of dinners for clients on walking holidays. If you're not just you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good sweetmeat choice. It is rich, delicious and indulgent and has to be tasted at least once on a gourmet tour of Cape Town. Along with many other primary South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a primary accompaniment of Malvasia wine, a heavy sweetmeat wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's method to make a sweetmeat to corollary our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, almost caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African sweetmeat recipe

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover whether with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more primary version of Malva Pudding, and I think it should be done once in a while, here is a method for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need whatever else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to reserve some of the sauce to serve alongside the pudding rather than letting the whole estimate soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African sweetmeat recipe

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Malva Pudding - South African sweetmeat recipe

Almost every restaurant in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour boss organising menus for a week of dinners for clients on walking holidays. If you're not particular you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, appetizing and indulgent and has to be tasted at least once on a gastronome tour of Cape Town. Along with many other former South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its restaurant version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a former accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's method to make a dessert to consequent our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than restaurant one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, practically caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African sweetmeat recipe

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more former version of Malva Pudding, and I think it should be done once in a while, here is a method for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anything else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to support some of the sauce to serve alongside the pudding rather than letting the whole estimate soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African sweetmeat recipe

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Malva Pudding - South African sweetmeat recipe

Almost every cafeteria in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour boss organising menus for a week of dinners for clients on walking holidays. If you're not faithful you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, yummy and indulgent and has to be tasted at least once on a connoisseur tour of Cape Town. Along with many other traditional South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a traditional accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's method to make a dessert to supervene our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, roughly caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African sweetmeat recipe

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a method for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anyone else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to preserve some of the sauce to serve alongside the pudding rather than letting the whole number soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African sweetmeat recipe

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Malva Pudding - South African dessert recipe

Almost every cafeteria in Cape Town has Malva Pudding on its dessert menu. It is one of those ubiquitous dishes that one has to side-step diplomatically, as a tour employer organising menus for a week of dinners for clients on walking holidays. If you're not careful you could end up with a gastronomic tour of Cape Town's Malva Puddings! That's not to say that it is not a good dessert choice. It is rich, appetizing and indulgent and has to be tasted at least once on a glutton tour of Cape Town. Along with many other former South African dishes it gives a nod to the Netherlands for its origins. Essentially a rather homely baked cakey pudding, its cafeteria version soaks itself in a rich, creamy sauce to take on a mantle of decadence, while elegant versions serve themselves up with a few poached apricots alongside too.

No-one seems to know where the name Malva pudding came from - suggestions range from a former accompaniment of Malvasia wine, a heavy dessert wine, to a woman named Malva creating it back in the mists of time.

Desserts Food

I tried out my sister-in-law's formula to make a dessert to succeed our Sunday lunch of roast chicken and roast potatoes. Hers is a home version rather than cafeteria one and gives details for the cake without drenching it in the creamy sauce. It produces a comforting cross-between steamed pudding and cake, with a tantalising hint of the apricot jam that flavours it and a pleasing, almost caramelly overtone. It is served warm with custard and cream alongside. Leaving out the stage of drenching it with the sauce makes it a lot less rich and calorific, but does mean that you can eat a lot more of it!

Malva Pudding - South African dessert recipe

Malva Pudding Recipe

Serves 6-8

1 heaped tablespoon butter

3 heaped tablespoons apricot jam

1 egg

1 cup flour

1 teaspoon bicarbonate of soda

½ cup sugar

½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover whether with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.

If you would like to try the rich and more former version of Malva Pudding, and I think it should be done once in a while, here is a formula for the sauce to drench it in as soon as it leaves the oven.

Sauce

1 cup cream

4oz / 100g butter

½ cup sugar

60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.

With the sauce incorporated into the Malva Pudding you hardly need anyone else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to reserve some of the sauce to serve alongside the pudding rather than letting the whole amount soak in.

Copyright 2007 Kit Heathcock

Malva Pudding - South African dessert recipe

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Jello Cake Recipe - Classic Jello Poke Cake Recipe

When you think of a Jello cake recipe, there's only one cake that is so popular that it immediately pops into your head: the classic Jello poke cake. This cake is famous for being extremely flexible in its use of gelatin flavors. When it's sliced into, you'll see the colorful stripes inside. Whatever flavor you use it's sure to be a hit.

1 package white or yellow cake mix (for two layers)

Desserts Food

1 small package flavored gelatin, any flavor

4 eggs

1/3 cup oil

1 cup water (for the cake mix)

1 (12 oz.) container Cool Whip

1 cup water (for gelatin)

Directions

Preheat oven to 350 degrees.

Prepare cake, according to package directions, using eggs, oil and water. Bake cake in a 13x9-inch pan for 40 to 45 minutes. Let cake cool in pan for at least 15 minutes.

Poke holes across the entire surface of cake with a fork.

Dissolve the gelatin in 1 cup of boiling water. Pour the warm gelatin slowly over the surface of the cake (gelatin will soak into the cake). Place cake in the refrigerator and chill for about 4 hours.

Spread whipped topping on top of cake before serving. Refrigerate leftover cake.

=> Jello Cake Recipe: Jello Lemon Cooler Cake

This is a great cake to make for picnics and when company comes to visit. It's got a nice sweet and tangy tartness to it that will tingle your tastebuds.

1 package lemon cake mix

1 cup hot water

2 (3oz.) packages lemon flavored gelatin

1 cup milk

1 (3.4 oz.) package lemon pudding mix

1 (8 oz.) container Cool Whip, thawed

Directions

Prepare cake mix according to package directions and bake in a 9x13-inch pan. Let cake cool, then poke holes across the entire cake surface using a fork.

Dissolve the lemon gelatin in 1 cup of hot water. Pour warm gelatin over the entire cake. Place cake in the refrigerator and let it cool.

In a large bowl, mix together the milk, lemon pudding mix and the remaining package of lemon gelatin; stir until all ingredients are thoroughly dissolved. Fold in the whipped topping and spread over top of cake. Refrigerate until ready to serve.

=> Jello Cake Recipe: Strawberry Jello Cake Recipe

This strawberry Jello cake is something special. The perfect Jello dessert recipe for warm afternoons and those special occasions when you want to make a dessert they'll be talking about for days.

1 package white cake mix

1 (3 oz.) package strawberry gelatin

3 tablespoons flour

1/4 teaspoon salt

1 cup oil

1/2 cup water

4 eggs

1 (10 oz.) package frozen strawberries

Directions

Preheat oven to 350 degrees.

In a large bowl, sift the cake mix, flour, gelatin mix and salt together. Stir in the oil and water. Beat well. Add in the eggs, one at a time; mix well.

In a medium, bowl mash up the entire bag of strawberries. Stir half of the strawberries (5 oz.) into the cake batter. Pour cake into 2-layer cake pans and bake for 30 minutes. Let cake cool and spread strawberry icing on top.

Strawberry Icing

1 stick butter

1 box confectioners' sugar, sifted

Directions

Cream the butter. Gradually add in the sugar and the remaining mashed strawberries. Mix until icing is a smooth, creamy texture.

=> Jello Cake Recipe: Jello Pudding Cake Recipe

Just like the poke cake, this Jello pudding cake is flexible when it comes to flavor. Choose the flavor that you want and enjoy a moist, rich-tasting cake that will not last for very long, because it's so scrumptious.

1 package white or yellow cake mix

1 (12 oz.) can fruit flavored soda (any flavor)

1 small box gelatin (same flavor as soda)

1 cup warm water

1 small box vanilla pudding

1 container Cool Whip

Directions

Prepare cake according to package directions. Bake cake in a 13x9-inch pan. Let cake cool. Poke holes into cake surface with a fork. Pour flavored soda over cake.

Dissolve gelatin into 1 cup warm water. Pour gelatin over the entire cake.

Prepare pudding according to package directions. Spread pudding over top of cake.

Spread whipped topping over top of entire cake. Refrigerate cake until ready to serve.

Jello Cake Recipe - Classic Jello Poke Cake Recipe

Easy to make – fun to drink

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Frozen Peach Dessert Surprise Recipe

This is a great recipe for ice cream lovers; it will be a good recipe for the first batch of fresh peaches. It is also a good recipe for the family get together, or just a lazy hot summer afternoon. I am a peach fan, and when I have a recipe that calls for the fresh juicy peach, you will see it on this website! I hope that you enjoy this wonderful peach recipe.

Frozen Summer Peach Ice Cream Surprise Recipe:

Desserts Food

1 ½ Cups of crushed/crumbs vanilla wafers, divided

2 ½ Cups sliced fresh peaches, or frozen peaches if they are out of season. Fresh peaches work the very best!

½ Cup sugar

1 Tablespoons of fresh lemon juice

½ Tablespoon of a really good vanilla bean paste

1 Cup of softened Blue Bell Home-made Vanilla ice-cream if it is available, if not use a very good store brand in your area. If you have your own ice cream make you can make your own vanilla ice cream and use it if you prefer. This is an easy to make recipe, so we are using a store bought ice cream.

First you will spread half of the vanilla wafer crumbs in the bottom of an 8 or 9 inch baking dish. In a food processor or a blender you will add the peaches, sugar, lemon juice and the vanilla bean paste. You will run the blender or food processor for about a minute. You will stop the blender at least once to scrape down the sides to make sure you get all of the peaches and sugar blended until it is a smooth texture. You will then pour the peach and sugar mixture into a large bowl, and gently fold in ice-cream. You will then pour over crust and sprinkle any remaining cookie crumbs on top of the peach dessert. You will then cover with plastic wrap and freeze for about eight hours until good and frozen. When you are ready to serve this peach dessert you will then remove it from the freezer and let it sit at room temperature for at least 15 minutes before serving. You should be able to get about 8 servings from this dessert, and there should be eight happy people after trying this easy to make peach dessert.

Frozen Peach Dessert Surprise Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

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Simple Dessert Recipes - Tips For Finding the Right Recipe

Everyone loves a good dessert. Decadent chocolates, luscious fruits, supreme custards. However, making such succulent desserts can be a daunting task to the novice baker. Luckily for the cooking-impaired, all is not lost. There are a great number of simple dessert recipes that not only produce beautiful and delicious desserts but are approachable even for those who may not be as familiar with their oven.

The key is to look for the right kind of recipes. For these purposes, it is not so much important to consider the end product, but the cooking skill required to arrive there. So, when considering what recipe to use, keep the following guidelines in mind.

Desserts Food

1. Ingredients. When picking a recipe, first look at the list of ingredients needed to complete the recipe. Some recipes have over ten required ingredients while others may only have five or six. Usually, the more ingredients used in a recipe, the more complex the recipe is to make. Additionally, recipes with long lists of ingredients will likely include some lesser known and more rarely used ingredients, which might require an extra trip to the store. Recipes with fewer ingredients are often easier to make because they have less steps to complete, though often the end result is just as delicious.

2. Preparation time. For inexperienced cooks, it might be advisable to look at how long it will take to complete the recipe. A large amount of prep time not only cuts into a busy day more, but it also suggests that a recipe is more complicated and therefore have more possibility for error. The preparation of a dessert is critical; one misstep can spell disaster for the end result. So keeping the preparation time to a minimum reduces that risk. It is important to remember that even simple dessert recipes can be the perfect treat.

3. Baking terminology. Look carefully at each step of the recipe. If there are words and terms that are unfamiliar, then this recipe may not be simple enough to consider. There are various methods of preparing foods that unskilled cooks may not be familiar with. Unless you are willing to put in extra time to research just what these terms mean, it may be wise to select a recipe with more basic steps.

4. Mixes. While making a dessert from scratch can be a gratifying experience, today there are a multitude of baking mixes that produce food that is just as yummy. The baking aisle of any supermarket will have a wide variety of mixes for cakes and brownies or even cookies and pies. To truly simplify baking a good dessert, try a mix. Most mixes will even have small recipes on the box to enhance the mix and create a more tasty treat.

Whatever the occasion, be it a dinner party or just a snack for yourself, it is easy to find simple dessert recipes that will work for you.

Simple Dessert Recipes - Tips For Finding the Right Recipe

Wendy Pan is an accomplished niche website developer and author. To learn more about simple dessert recipes [http://dessertrecipessite.info/simple-dessert-recipes-tips-for-finding-the-right-recipe], please visit Dessert Recipes Site [http://dessertrecipessite.info] for current articles and discussions.

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Frozen Ambrosia Cream Squares Dessert Recipe

If you enjoy making frozen-style desserts for your family, I think you will enjoy this easy to make Ambrosia Cream Squares recipe.
This recipe is done in a 4 layer technique. Please read the entire list of ingredients needed before beginning the recipe. Once it has been completed, you will need to place it into the freezer for 2 to 4 hours before serving. If desired, you can garnish the top of it with some fresh pineapple slices or cherries.
Layer 1 Ingredients:
1/2 cup butter, softened
2 tablespoons brown sugar
1 cup all-purpose flour
1/2 teaspoon salt
In a large bowl, cream together the above ingredients in the order that they are given. Press the dough into the bottom of an 8 x 8" square baking pan that has been lightly sprayed with nonstick cooking spray. Bake in a 350 degree oven for 10 to 12 minutes, remove and set aside to cool.
Layer 2 Ingredients:
1/2 cup butter, melted
1 egg, well-beaten
3 cups confectioner's sugar
Melt the butter in the microwave or in a small saucepan. In a medium-sized bowl, combine the melted butter, beaten egg and confectioner's sugar together until creamy. Spread this mixture onto the cooled first layer in the baking dish.
Layer 3 Ingredient:
1 (20 ounce) can crushed pineapples
Drain all of the juice from the pineapples. Spread the crushed pineapples over top of the second layer of ingredients in the baking dish.
Layer 4 Ingredients:
1 package of Dream Whip
1/2 teaspoon vanilla extract
2 tablespoons confectioner's sugar
In a small mixing bowl, beat together the package of dream whip, vanilla extract and confectioner's sugar until creamy and smooth. Lightly spread this mixture on top of the third layer in the baking dish.
Cover the dish and place into the freezer. Once the dessert is firm, remove from the freezer and let stand at room temperature for 5 minutes. Cut into squares before serving.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com for additional free recipes.

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Mexican Dessert Recipes - Best Mexican Flan Recipe

This flan is a delicious, melt-in-your-mouth dessert that is easy to make.

1/2 cup white sugar

Desserts Food

2 cups milk

2 eggs, beaten

2 egg yolks, beaten

3/8 cup white sugar

1/8 teaspoon vanilla (optional)

Directions

Preheat oven to 350 degrees.

In a heavy bottomed saucepan melt 1/2 cup sugar over medium heat until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.

In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar and vanilla. Pour milk mixture evenly into ramekins.

Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.

Bake for 40 minutes until set. Let cool. Invert on plates and serve.

Best Mexican Churros

This is a traditional Mexican treat commonly found at Mexican food stands.

1 cup water

2-1/2 tablespoons white sugar

1/2 teaspoon salt

2 tablespoons vegetable oil

1 cup all purpose flour

2 quarts oil for frying

1/2 cup white sugar or to taste

1 teaspoon ground cinnamon

Directions

In a small saucepan over medium heat, combine water, 2-1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

Heat oil for frying in deep fryer or deep skillet to 375 degrees. Pipe strips of dough into hot oil using a pastry bag. Fry until golden brown; drain on paper towels.

Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Mexican Cinnamon Cookies

A delicious round cookie rolled in cinnamon sugar.

1 cup butter

1/2 cup confectioners' sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 teaspoon vanilla extract

1-1/2 cups all purpose flour

1 cup confectioners' sugar

1 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees. Lightly grease cookie sheets.

In a medium bowl, cream together 1/2 cup confectioners' sugar and the butter until smooth. Stir in vanilla.

Combine the flour, salt and 1/2 teaspoon of cinnamon. Stir into the creamed butter mixture to form a stiff dough.

Shape dough into 1-inch balls.

Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon. Roll dough balls in cinnamon mixture.

Bake for 15 to 20 minutes or until browned. Let cool.

Mexican Dessert Recipes - Best Mexican Flan Recipe

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Filipino Recipes - Binagol (Dessert) Recipe - Pinoy Food

Binagol, also called binangol, is a sweet delicacy originating from Leyte, an island in the Visayas. There are several versions of this recipe, some uses chocolate flavors and some with nuts and butter. This recipe is the simpler version, though.

The Taro root mixture is contained in polished coconut shells, thus the name binagol from the root word "bagol", a visayan term which literally means coconut shells. Because of the abundance of coconut trees in this tropical country, you will surely find many kinds of delicacies using coconuts as packaging. Cooking this recipe may be a tedious process but the finished product is worth the effort.

Desserts Food

Ingredients:

1 cup rich coconut milk (from 2 medium coconuts) ¾ cups raw gabi or Taro root (shredded) ¾ cup brown sugar ½ can full cream condensed milk 4 egg yolks wilted banana leaves 4 medium coconut shells (cleaned) string for tying

Cooking Instructions:

Combine shredded Taro root, coconut milk and brown sugar. Place in a thick-bottomed pan and cook over medium heat for about 6 minutes while stirring constantly. Reduce heat to low and go on cooking for 10 more minutes. Add the condensed milk and cook for another 20 minutes over low heat, stirring continuously. Fill the shells with the cooked mixture. In the center, make a well and drop 1 raw egg yolk for each. Cover top with the cooked Taro mixture and spread smoothly. Fill very close to the coconut shell's brim. Use two layers of the wilted banana leaves to cover the filled coconut shells and use the strings to tie securely. Steam for half an hour.

Filipino Recipes - Binagol (Dessert) Recipe - Pinoy Food

Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world.

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Making A Party Dessert Pizza Recipe

When you are having a special party, holiday fun or a gathering of people whether family or business associates you will want to serve something wonderful for an after meal dessert. Then again, perhaps you are party planning for a slumber party for your children and their friends. Whatever reason you have for gathering family and friends together you want to entertain them as well as have them leave with a smile of satisfaction and a sweet taste in their mouth. You can do this by making and serving a party dessert pizza recipe.

What Makes a Pizza Good?

Desserts Food

If you have never heard of or tried a dessert pizza, you are in for a special treat. You see, pizza does not always have to be made of meats, cheeses, vegetables, and tangy sauces. Some of them are delightfully sweet and surprising. Here we can tell you how to make an easy snack or treat for any occasion.

Pizzas are made of three layers. The first is a dough or biscuit base. The base is slathered with some kind of sauce or gravy type mixture and then the sauce is covered with some kind of topping. You can make the dough, the sauce, and the toppings from many different ingredients.

Recipe for Crispy Treat Fruit Dessert Pizza

What You Need

¼ cup butter or margarine 32 large marshmallows 5 cups crispy rice cereal 1 package cream cheese 8 ounce 2 cups confectioners sugar ¼ cup cocoa 14 medium size halved strawberries 2 sliced bananas 2 chopped kiwis 2 Tablespoons peach jam 1 ½ teaspoons water 1 small container whipped topping

How to Make It

Prepare your pizza pan or cookie sheet by lightly coating it with cooking spray and set aside until needed.

Using a medium saucepan over a low heat setting add the butter or margarine and the marshmallows. Stir until melted and then remove pan from heat. Stir the dry cereal into this mixture until thoroughly mixed.

Press this mixture onto the pizza pan or cookie sheet evenly and then place it in the refrigerator to chill.

Using a small mixing bowl add the cream cheese, confectioners sugar and cocoa to prepare the sauce. Beat until creamy and smooth in texture and appearance. Spread this sauce over the pizza crust evenly.

Using the strawberries, bananas and kiwi arrange them evenly over the sweet crispy crust much like you would any other pizza topping, unless you would like to create some fanciful design.

Mix the peach jam and water in a small cup. Brush this mixture over the fruit topping to reduce the browning of fruit.

This is indeed a rich sweet dessert. Before serving, cut this pizza into smaller slices than you normally would for a regular pizza. Then drop dollops of whipped cream onto the pizza slices.

Making A Party Dessert Pizza Recipe

When it comes to serving pizza the sky may be the limit when it involves the various ingredients you can use to make all three layers of a pizza. For instance, you can enjoy just about anything from an authentic Italian dish to even a fun and fanciful fruit pizza recipe for parties and other gatherings. There are many more different recipes you may want to try, so be sure to visit our website.

GreatPizzaRecipes.com You Make the Pizza, We Help You Make It Great!

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Easy Chocolate Dessert Recipe

Chocolate is one of the oldest processed foods enjoyed over the past millennium. It came from the tropical tree called cocoa. This tree is native to South America, Central America and Mexico. The seeds of the cocoa tree are dried and fermented and finally grounded and liquefied. As a result of these processes, pure unsweetened chocolate is formed.

There are different kinds of chocolate. Each is classified according to its composition and color. Milk chocolate is the combination of sugar, cocoa butter and milk. It is considered not a true chocolate because of the absence of cocoa solids formed from the processes involved in production of pure chocolate. White chocolate can be consumed by animals. The addition of sugar and fats makes up the third kind of chocolate. Dark chocolate has high cocoa content and is believed to have health benefits by reducing the occurrence of heart attack. One example of dark chocolate is semisweet chocolate which is used in cooking recipes. Sometimes vanilla is added for a more pleasing aroma.

Chocolate is enjoyed in a wide variety of preparations nowadays. If one would go to a nearby restaurant, cafeteria or snack bar, one would definitely come across chocolates in various attractive servings ranging from breads, cakes, drinks and ice creams.

Below is an easy chocolate dessert recipe that you can enjoy doing. It's a recipe on how to make your ice cream richer, creamier and attractive when served after a sumptuous meal. It is very easy to prepare.

Chocolate Caramel Sauce
Ingredients:

½ gallon vanilla ice cream of any flavor
10 caramels
¾ cup of Nestle Carnation Evaporated Milk
1 ¾ cups of Nestle Toll House Milk Chocolate Morsels

Directions: Combine caramels, 1 ½ cups morsels and evaporated milk in a saucepan under low heat. Continuously stir until mixture is smooth. Serve as a topping on ice cream.

This easy chocolate recipe has an estimated cooking time of ten minutes. It yields to seven servings of ¼ cup each. In case of left over, refrigerate and reheat in saucepan while continuously stirring.

You can also use this sauce to add flavor to your brownies and cheesecakes. You can even add peanut butter chips, colored chocolate chips to make it more attractive for kids. This stuff is heavenly and your friends will compliment you for its rich and tempting taste.

This is just an example of an easy to prepare chocolate recipe. Other recipes vary from their ingredients, procedures, cooking time, skill level and the number of servings. Nestle, a multinational packaged food company, offers a wide range of easy chocolate recipes for you to choose from to fit your interests. With its line of chocolate products, dairy products, and ice cream you can surely select a wide variety of easy recipe suggestions to satisfy your eagerness to learn more about easy chocolate recipes.

These easy chocolate recipes let you spend little time in your kitchen yet let you delight anybody's taste buds. These are easy to follow recipes that you alone can enjoy doing even on a busy day. Enjoy the chocolates. Enjoy the recipes.

More recipes can be found at the Easy Chocolate Dessert Recipes site.

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Filipino Recipes - Suman Moron (Dessert) Recipe - Pinoy Food

Suman Moron originated from Leyte, an island in the Visayas. It is a popular Filipino dessert served during fiestas and other special occasions. Luckily, I don't have to wait for any special celebrations to taste this delicacy because these are commonly sold outside the church during Sundays.

This recipe makes about 30 pieces of Suman Moron 4-inches long each.

Ingredients:

2 cups glutinous rice flour
6 cups ordinary rice flour
2 kilos grated coconut meat
1 big can evaporated milk
½ kilo white (refined) granulated sugar
1 kilo muscovado sugar
30 chocolate tableya, melted with 1/4 cup water
1 bar cheddar cheese (julienned)
1 cup chopped peanuts
1 small bottle vanilla extract
8 cups boiling water
about 30 pieces banana leaves, cut into rectangles (8″x10″)

Cooking Instructions:

In a basin, place the grated coconut meat and pour boiling water. Set aside. (Note: 8 cups of canned coconut milk can be used as alternative.)
Mix the 2 types of flour well until thoroughly incorporated. Divide the flour mixture equally into two parts.
Squeeze the grated meat when the coconut mixture is already cool enough to handle. Use a fine strainer to separate the coconut milk. Divide the coconut milk equally into two parts.
In a thick-bottomed pan, place ½ of the flour mixture and pour in one part coconut milk, muscovado sugar, melted chocolate, vanilla extract and peanuts. Mix well and place over medium heat. Keep on stirring while cooking the mixture. At first, uneven lumps will form. But as you keep stirring, the mixture will even out as it thickens. Turn off the heat when oil starts to come out. Set aside to cool.
To the second half of flour mixture, add the remaining coconut milk. Then pour about half of the white sugar and the evaporated milk. Mix thoroughly. Place in a separate pan and cook over medium heat while stirring continuously. Remove from the heat when the mixture is thickened. Set aside to cool.
Pass the banana leaves over the heat to make them supple. Then use the squeezed-dry coconut meat over the leaves.
Take a heaping tablespoonful of the first mixture (chocolate) and place on the banana leaf wrapper. Sprinkle a little cheese on it before rolling, with the banana leaf covering the mixture. Therefore, you hands won't be touching the mixture being rolled.
Take another heaping tablespoonful of the second mixture (milk) and do the same process.
Place the two cylinders (milk and chocolate) and roll to form a thicker cylinder with the two colors fused together.
Roll the banana leaf to wrap tightly and tie a string at both ends to secure.
Repeat the process until all of the two mixtures have been wrapped.
Steam for about 45 minutes to 1 hour.
Let cool before serving.

Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world.
Come and explore and enjoy a true taste of the Philippines with these authentic Pinoy recipes and stories of the Philippine culture.

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