ISO: ISO: easy T&T dessert recipes w/o chocolate
- Thread starter jdbee
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Epicurious' Lemon Pudding Cake is so easy and refreshing...I made
this last Easter to follow a leg of lamb roast dinner. I used fresh macerated strawberries to top it and it was great. Have made it twice since then, too.
http://www.epicurious.com/recipes/recipe_views/views/108000
this last Easter to follow a leg of lamb roast dinner. I used fresh macerated strawberries to top it and it was great. Have made it twice since then, too.
http://www.epicurious.com/recipes/recipe_views/views/108000
barbara-in-va
Well-known member
What about an ice cream terrine? The possibilities are endless....
Line a 9x5 loaf pan with plastic wrap leaving enough overhang to cover the top. Soften 3 pints of your favorite flavors of ice creams/shebets/frozen yogurts, etc. Layer them in one at a time, freezing for at least 10 minutes in between.
You can add whatever fresh seasonal fruit is available, nuts, crushed cookies (like vanilla wafers or ginger snaps), crushed candies (like peppermints), add a layer of caramel sauce in between the ice cream layers or pour over top, layer in some left over pound cake, angle food cake, lady fingers, top with some of Bobbie Jo's sweetened strawberries......you get the idea.
Line a 9x5 loaf pan with plastic wrap leaving enough overhang to cover the top. Soften 3 pints of your favorite flavors of ice creams/shebets/frozen yogurts, etc. Layer them in one at a time, freezing for at least 10 minutes in between.
You can add whatever fresh seasonal fruit is available, nuts, crushed cookies (like vanilla wafers or ginger snaps), crushed candies (like peppermints), add a layer of caramel sauce in between the ice cream layers or pour over top, layer in some left over pound cake, angle food cake, lady fingers, top with some of Bobbie Jo's sweetened strawberries......you get the idea.
T&T REC Margarita Pie with Pretzel Crust
MARGARITA PIE WITH PRETZEL CRUST
makes a 9" pie
1/3 lb corn oil margarine, melted
2 cups crushed pretzels
1 Tbsp. sugar
1-1/2 quarts vanilla ice cream, slightly thawed
4 oz frozen limeade concentrate, thawed
2 oz Gold Tequila
1 shot Cointreau or Triple Sec
1 whole lime, juiced and zested
1 lime for garnish
fresh mint (optional)
Melt margarine. Crush pretzels in food processor or by hand. Stir crushed pretzels and sugar into melted margarine and mix well. Press mixture in a 9" pie pan bottom, pushing a bit up the side. Freeze 1 hour. Combine ice cream, limeade, tequila, Cointreau, lime zest and lime juice in a mixer. Whip at medium speed until well mixed and thick. Pile into the pie crust and freeze for at least 4 hours until firm. Garnish with thin slices of lime, lime peel curls and fresh mint.
MARGARITA PIE WITH PRETZEL CRUST
makes a 9" pie
1/3 lb corn oil margarine, melted
2 cups crushed pretzels
1 Tbsp. sugar
1-1/2 quarts vanilla ice cream, slightly thawed
4 oz frozen limeade concentrate, thawed
2 oz Gold Tequila
1 shot Cointreau or Triple Sec
1 whole lime, juiced and zested
1 lime for garnish
fresh mint (optional)
Melt margarine. Crush pretzels in food processor or by hand. Stir crushed pretzels and sugar into melted margarine and mix well. Press mixture in a 9" pie pan bottom, pushing a bit up the side. Freeze 1 hour. Combine ice cream, limeade, tequila, Cointreau, lime zest and lime juice in a mixer. Whip at medium speed until well mixed and thick. Pile into the pie crust and freeze for at least 4 hours until firm. Garnish with thin slices of lime, lime peel curls and fresh mint.
T&T Easy Graham Cracker Torte
EASY GRAHAM CRACKER TORTE
So easy and delicious - nobody will know it’s crackers!
11 Graham cracker halves, broken up (or use soda crackers for a change)
1 tsp baking powder
1 cup chopped walnuts or pecans
3 egg whites
3/4 cup sugar
1 tsp vanilla
Break crackers into bowl. Add baking powder and nuts, and mix with fingers.
Beat whites stiff, then gently fold in sugar. Add vanilla. Fold egg mix into crackers. Pour into buttered pie tin and bake at 325° for 35 minutes. Cool and top with whipped cream or ice cream.
EASY GRAHAM CRACKER TORTE
So easy and delicious - nobody will know it’s crackers!
11 Graham cracker halves, broken up (or use soda crackers for a change)
1 tsp baking powder
1 cup chopped walnuts or pecans
3 egg whites
3/4 cup sugar
1 tsp vanilla
Break crackers into bowl. Add baking powder and nuts, and mix with fingers.
Beat whites stiff, then gently fold in sugar. Add vanilla. Fold egg mix into crackers. Pour into buttered pie tin and bake at 325° for 35 minutes. Cool and top with whipped cream or ice cream.
REC: Lemon Ice Cream Surprise - delicious, ultra-refreshing, and easy...
LEMON ICE CREAM SURPRISE
INGREDIENTS:
2 cups graham cracker crumbs
1/4 cup margarine, melted (I used unsalted butter)
1/2 gallon vanilla ice cream, softened
1 (6.00 ounces) can frozen lemonade concentrate, thawed
DIRECTIONS:
1. From the poster: "I use an 8" square Pyrex baking dish for this."
2. Mix graham cracker crumbs and melted margarine.
3. Spread evenly in the bottom of your dish.
4. Thoroughly mix together vanilla ice cream with lemonade concentrate.
5. Pour ice cream mixture onto prepared crust.
6. Freeze at least 4 hours before serving. (I recommend covering the pan and freezing overnight).
9 servings
posted by Mer - Recipezaar
LEMON ICE CREAM SURPRISE
INGREDIENTS:
2 cups graham cracker crumbs
1/4 cup margarine, melted (I used unsalted butter)
1/2 gallon vanilla ice cream, softened
1 (6.00 ounces) can frozen lemonade concentrate, thawed
DIRECTIONS:
1. From the poster: "I use an 8" square Pyrex baking dish for this."
2. Mix graham cracker crumbs and melted margarine.
3. Spread evenly in the bottom of your dish.
4. Thoroughly mix together vanilla ice cream with lemonade concentrate.
5. Pour ice cream mixture onto prepared crust.
6. Freeze at least 4 hours before serving. (I recommend covering the pan and freezing overnight).
9 servings
posted by Mer - Recipezaar
andreaindc
Well-known member
REC: Strawberries with Swedish Cream
Really good and easy from Mark Bittman's How to Cook Everything. We love this with Amaretto.
Strawberries with Swedish Cream
1 cup heavy cream
1/2 cup sour cream
sugar or honey to taste
1 tbsp Grand Marnier, Amaretto, or other liqueur (optional)
1 quart strawberries, washed, hulled, and left whole (although I slice them)
Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like
Place the berries in four to six bowls or stemmed glasses and top them with the cream.
Really good and easy from Mark Bittman's How to Cook Everything. We love this with Amaretto.
Strawberries with Swedish Cream
1 cup heavy cream
1/2 cup sour cream
sugar or honey to taste
1 tbsp Grand Marnier, Amaretto, or other liqueur (optional)
1 quart strawberries, washed, hulled, and left whole (although I slice them)
Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like
Place the berries in four to six bowls or stemmed glasses and top them with the cream.
andreaindc
Well-known member
REC: Lemon Cream and Raspberry Phyllo Napoleons
LEMON CREAM AND RASPBERRY PHYLLO NAPOLEONS
In this easy version of the classic napoleon, crisp phyllo pastry squares are layered with lemon cream and raspberries. Jars of ready-made lemon curd are available in the preserves section of most supermarkets.
Phyllo Squares
6 fresh phyllo pastry sheets or frozen, thawed
6 teaspoons (generous) sugar
2 tablespoons unsalted butter, melted
Lemon Cream
1/2 cup chilled whipping cream
1 1/2 teaspoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup purchased lemon curd
2 1/2-pint baskets fresh raspberries or 2 cups frozen unsweetened,
thawed, drained
Powdered sugar
For Phyllo Squares:
Preheat oven to 375°F. Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares an prepared baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares. Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.
For Lemon Cream:
Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form. Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks.
Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares. Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate).
Makes 6.
Bon Appétit
April 1995
LEMON CREAM AND RASPBERRY PHYLLO NAPOLEONS
In this easy version of the classic napoleon, crisp phyllo pastry squares are layered with lemon cream and raspberries. Jars of ready-made lemon curd are available in the preserves section of most supermarkets.
Phyllo Squares
6 fresh phyllo pastry sheets or frozen, thawed
6 teaspoons (generous) sugar
2 tablespoons unsalted butter, melted
Lemon Cream
1/2 cup chilled whipping cream
1 1/2 teaspoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup purchased lemon curd
2 1/2-pint baskets fresh raspberries or 2 cups frozen unsweetened,
thawed, drained
Powdered sugar
For Phyllo Squares:
Preheat oven to 375°F. Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares an prepared baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares. Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.
For Lemon Cream:
Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form. Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks.
Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares. Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate).
Makes 6.
Bon Appétit
April 1995
sandi-in-hawaii
Well-known member
REC: Pear and Maple Crumble
I love this recipe! It calls for baking it in a 9"x13" baking pan, but I've always made it in individual ramekins. That way, I could bake as many as I want.
It's best served warm. The crumble topping can be made ahead and stored in the fridge. If I have that, I can make these things at a moment's notice - cut up the fruit, mix it with the maple syrup and stuff, place the fruit in ramekins, sprinkle with the crumble and bake.
It would be good with a scoop of vanilla ice cream, instead of the sour cream!
PEAR AND MAPLE CRUMBLE Bon Appétit March 1999
For topping
1 cup all purpose flour
1 cup walnuts
2/3 cup (packed) golden brown sugar
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
For pears
3 1/2 pounds firm but ripe Anjou pears, peeled, cored, cut into 1/2-inch pieces
2/3 cup pure maple syrup
1/2 cup raisins
2 tablespoons all purpose flour
2 tablespoons fresh lemon juice
1 tablespoon finely chopped crystallized ginger
Make topping: Combine all ingredients in processor. Process until walnuts are coarsely chopped and small moist clumps form. Transfer topping to medium bowl. Cover and refrigerate until firm, about 1 hour.
Make pears: Position rack in center of oven and preheat to 350°F. Toss all ingredients except sour cream in large bowl to blend. Let stand 15 minutes. Transfer pear mixture to 13 x 9 x 2-inch baking dish. Sprinkle topping over pears.
Bake until pears are tender, juices bubble thickly and topping is golden and crisp, about 30 minutes. Let stand at least 10 minutes. Serve warm with sour cream. Serves 6 to 8.
My tweaks:
- I cut the recipe in half (use 3 pears) and made 5 little ramekins instead of one big dish. Bake ramekins for 30 minutes.
I place the ramekins on a silpat-lined cookie sheet, in case the fruit juices boil over.
- I omit the ginger
- I sub dried cranberries for the raisins
I love this recipe! It calls for baking it in a 9"x13" baking pan, but I've always made it in individual ramekins. That way, I could bake as many as I want.
It's best served warm. The crumble topping can be made ahead and stored in the fridge. If I have that, I can make these things at a moment's notice - cut up the fruit, mix it with the maple syrup and stuff, place the fruit in ramekins, sprinkle with the crumble and bake.
It would be good with a scoop of vanilla ice cream, instead of the sour cream!
PEAR AND MAPLE CRUMBLE Bon Appétit March 1999
For topping
1 cup all purpose flour
1 cup walnuts
2/3 cup (packed) golden brown sugar
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
For pears
3 1/2 pounds firm but ripe Anjou pears, peeled, cored, cut into 1/2-inch pieces
2/3 cup pure maple syrup
1/2 cup raisins
2 tablespoons all purpose flour
2 tablespoons fresh lemon juice
1 tablespoon finely chopped crystallized ginger
Make topping: Combine all ingredients in processor. Process until walnuts are coarsely chopped and small moist clumps form. Transfer topping to medium bowl. Cover and refrigerate until firm, about 1 hour.
Make pears: Position rack in center of oven and preheat to 350°F. Toss all ingredients except sour cream in large bowl to blend. Let stand 15 minutes. Transfer pear mixture to 13 x 9 x 2-inch baking dish. Sprinkle topping over pears.
Bake until pears are tender, juices bubble thickly and topping is golden and crisp, about 30 minutes. Let stand at least 10 minutes. Serve warm with sour cream. Serves 6 to 8.
My tweaks:
- I cut the recipe in half (use 3 pears) and made 5 little ramekins instead of one big dish. Bake ramekins for 30 minutes.
I place the ramekins on a silpat-lined cookie sheet, in case the fruit juices boil over.
- I omit the ginger
- I sub dried cranberries for the raisins
joyce-in-upstate-ny
Well-known member
REC: Easy Pear Tart
This was originally posted in Gail's recipe swap in 2/96 by Marian. I've made it many times and it's delicious.
Easy pear tart
Unwrap a Pillsbury pie crust (found in dairy
section) - I keep a supply in the freezer,
defrost about 15-20 minutes. Roll into a
slightly larger oval shape. Take 8 oz of
almond paste (I use Solo brand) and pat it
or roll it - whatever! - into a slightly
smaller oval (by about an inch). Place it on
rolled out pie crust. Peel and slice 1 or 2
pears (or apples or plums or a mixture) into
thin slices and lay out artistically (!) on
the almond paste. Sprinkle with sugar (about
1/4 of a cup - I add cinnamon with apples)
Crimp up 1 inch border. Bake at 400 for
about 40 minutes or until crust is brown and
fruit, soft. Brush with melted apricot
preserves. It lasts about 2 seconds in my
house!
This was originally posted in Gail's recipe swap in 2/96 by Marian. I've made it many times and it's delicious.
Easy pear tart
Unwrap a Pillsbury pie crust (found in dairy
section) - I keep a supply in the freezer,
defrost about 15-20 minutes. Roll into a
slightly larger oval shape. Take 8 oz of
almond paste (I use Solo brand) and pat it
or roll it - whatever! - into a slightly
smaller oval (by about an inch). Place it on
rolled out pie crust. Peel and slice 1 or 2
pears (or apples or plums or a mixture) into
thin slices and lay out artistically (!) on
the almond paste. Sprinkle with sugar (about
1/4 of a cup - I add cinnamon with apples)
Crimp up 1 inch border. Bake at 400 for
about 40 minutes or until crust is brown and
fruit, soft. Brush with melted apricot
preserves. It lasts about 2 seconds in my
house!
gayle-mo
Well-known member
Check out the Pineapple Cake I posted on Epi, NOW in our Favorites.....
It is SO easy and everyone raves over it! My DH requests it every birthday as do many other people! (his bd was yesterday)
It starts with a Duncan Hines Butter Recipe mix but you'd never know it. It's elegant, rich but light and keeps well. (there won't be any left to keep, though)
Oh - I'll just copy and paste it to make it easy. If I remember right Maria posted it in Favorites directly from my posting on Gail's.
Date: Wed, 29 Mar 2000 02:27:33 GMT
From: Gayle (MO) (@209.176.153.149 ())
(REC)This would be perfect..
You won't be disappointed in this cake. Everyone loves it. It is moist, delicious and simple to make.
Pineapple Cake
1 Duncan Hines Butter Recipe cake mix
4 eggs
3/4 C. oil
1/2 stick softened margarine
1 small can mandarin oranges (reserve juice
to use in cake, if needed. I usually use
about half)
Grease, flour and line 3 - 9" cake pans with waxed paper. Preheat oven to 325 degrees.
Blend all cake ingredients well in medium bowl with electric mixer. Pour into prepared pans and bake for 20 minutes or until lightly browned.
Meanwhile, make frosting.
1 large Cool Whip
1 large package Jello Instant Vanilla Pudding
(not prepared, leave dry)
1 large can crushed pineapple, juice and all
Blend pineapple and pudding together until no lumps of pudding are left. Fold in Cool Whip.
When layers are done, let cool for 10 minutes and remove from pans. Finish cooling on wire rack. Frost. Refrigerate. This cake keeps well for several days. Keep covered.
This cake never lasts more than a few hours at my house! We had it on Saturday night for my husband's birthday (he wants this cake every year) and by Sunday afternoon, it was gone.
I am sure it has probably been posted on here at some time. I have been making it for 12 years now. Hope you like it.
Responses
1. Gayle, I finally made this cake today, and it was wonderful...5/2
(Debbie/NJ)
1. Debbie, in answer to your question...>>> (Gayle (MO)
1. Gayle, the size jello instant pudding that I used was
(Debbioe/NJ)
It is SO easy and everyone raves over it! My DH requests it every birthday as do many other people! (his bd was yesterday)
It starts with a Duncan Hines Butter Recipe mix but you'd never know it. It's elegant, rich but light and keeps well. (there won't be any left to keep, though)
Oh - I'll just copy and paste it to make it easy. If I remember right Maria posted it in Favorites directly from my posting on Gail's.
Date: Wed, 29 Mar 2000 02:27:33 GMT
From: Gayle (MO) (@209.176.153.149 ())
(REC)This would be perfect..
You won't be disappointed in this cake. Everyone loves it. It is moist, delicious and simple to make.
Pineapple Cake
1 Duncan Hines Butter Recipe cake mix
4 eggs
3/4 C. oil
1/2 stick softened margarine
1 small can mandarin oranges (reserve juice
to use in cake, if needed. I usually use
about half)
Grease, flour and line 3 - 9" cake pans with waxed paper. Preheat oven to 325 degrees.
Blend all cake ingredients well in medium bowl with electric mixer. Pour into prepared pans and bake for 20 minutes or until lightly browned.
Meanwhile, make frosting.
1 large Cool Whip
1 large package Jello Instant Vanilla Pudding
(not prepared, leave dry)
1 large can crushed pineapple, juice and all
Blend pineapple and pudding together until no lumps of pudding are left. Fold in Cool Whip.
When layers are done, let cool for 10 minutes and remove from pans. Finish cooling on wire rack. Frost. Refrigerate. This cake keeps well for several days. Keep covered.
This cake never lasts more than a few hours at my house! We had it on Saturday night for my husband's birthday (he wants this cake every year) and by Sunday afternoon, it was gone.
I am sure it has probably been posted on here at some time. I have been making it for 12 years now. Hope you like it.
Responses
1. Gayle, I finally made this cake today, and it was wonderful...5/2
(Debbie/NJ)
1. Debbie, in answer to your question...>>> (Gayle (MO)
1. Gayle, the size jello instant pudding that I used was
(Debbioe/NJ)
Spicy Apple Twists
These are so easy. I keep a can of crescent rolls in the fridge for just this recipe.
* Exported from MasterCook *
Spicy Apple Twists
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Apple Simple
Tart
Amount Measure Ingredient -- Preparation Method
2 apples -- peeled and cored
1 package crescent rolls
2 tablespoons butter -- melted
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup water
Cut each apple into 8 pieces.
Unroll crescent roll dough; separate into 8 triangles. Cut each in half lengthwise to make 16 triangle strips.
Place an apple piece at wide end of each strip; roll up. Arrange in 9 in. square pan.
Drizzle with butter; sprinkle with mixture of sugar and cinnamon. Pour water into pan, but not over dumplings.
Bake at 400 degrees for 30 to 35 min. Serve warm.
For peach twists:
Substitute peaches for apples. Omit cinnamon. Substitute cream for water.
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These are so easy. I keep a can of crescent rolls in the fridge for just this recipe.
* Exported from MasterCook *
Spicy Apple Twists
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Apple Simple
Tart
Amount Measure Ingredient -- Preparation Method
2 apples -- peeled and cored
1 package crescent rolls
2 tablespoons butter -- melted
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup water
Cut each apple into 8 pieces.
Unroll crescent roll dough; separate into 8 triangles. Cut each in half lengthwise to make 16 triangle strips.
Place an apple piece at wide end of each strip; roll up. Arrange in 9 in. square pan.
Drizzle with butter; sprinkle with mixture of sugar and cinnamon. Pour water into pan, but not over dumplings.
Bake at 400 degrees for 30 to 35 min. Serve warm.
For peach twists:
Substitute peaches for apples. Omit cinnamon. Substitute cream for water.
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