A Sweet Tooth Dessert Diary 30 Sweets to End a Meal
by Chloe Tucker
© 2021 Chloe Tucker All Rights Reserved.
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Contents Introduction Scones Snickers salad Marshmallow Crème Raspberry Ripple Ice cream Bread Pudding Black Bun Banana Split Apple Pie Jell-O Shots Twinkie Corn Cookies Icebox Cake Lemon Squares
Doughnut Mince Pie Tapioca Pudding Empire Biscuits Peach Melba Spook Gluten - free Peach and Almond Pudding Frozen Yogurt Custard Tart Lemon Syllabub Manchester Tart Six-Fruit Trifle Butterscotch pudding Sopaipilla Black and White Cookies Ambrosia Angel Delight
Watergate Salad Biography An Author's Afterthought
Introduction
We all have a sweet tooth that only a particular dessert can satisfy. Do you have a favorite dessert? We love a combo of ice cream swirls with dark chocolate drizzle, toasted nuts and flakes with cookies, and a big spoon. Hmm, it is super yummy. We have compiled desserts that have graced holiday dinner tables across the country or made eateries famous. These are desserts from grandma's kitchen or some chef, but either way, it is
delicious. Desserts are not the easiest recipes to make; it requires diligence, patience, and consistency. Do you have what it takes to make a dessert? Well, let the cooking begin.
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Scones
This is an easy-to-make teatime treat. Prep Time: 30 minutes Yield: 8 Ingredient List: 1 whisked egg for glazing 8 ounces of self-rising flour 150 ml of milk A pinch of salt 55 g of butter 25 g of caster sugar
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Instructions: 1. Oil a baking sheet and preheat the oven at 425 F. 2. Combine butter, flour and salt. Add in sugar and milk to make a soft dough. 3. Knead it gently on a floured surface. With the help of a cutter, cut out small round shapes and place on baking sheet. 4. Brush these scones with egg and bake for 15 minutes or till golden. Serve with clotted cream, butter or jam after cooling properly on wire rack.
Snickers salad
This light and sweet salad is perfect for elderly family members. Prep Time: 20 minutes Yield: 16 Ingredient List: Chunks of 3 granny-smith apples 6 snickers cut into bite-sized pieces 1 packet of whipped cream topping 1 cup of milk 1 package of instant butterscotch pudding mix
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Instructions: 1. Completely dissolve pudding mix into milk while beating. Add whipped cream into pudding mixture. 2. Add chunks of Snickers into the pudding. Fold in apple chunks into pudding mixture. Serve after cooling.
Marshmallow Crème
This perfect and tasty filling of marshmallow crème goes well with ice cream. Your hubby will be really impressed. Prep Time: 10 minutes Yield: 8 Ingredient List: 2 ¼ tsp. of vanilla ¾ cup of sifted powdered sugar ¼ tsp. of salt ¾ cup of corn syrup 1 egg white
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Instructions: 1. In a large bowl, beat salt, corn syrup and egg white with an electric mixer at high speed for 5 minutes till and double in volume. 2. Add powdered sugar and beat at low speed for 2 more minutes. Add in vanilla extract and mix well. 3. Pour this marshmallow crème in serving glasses.
Raspberry Ripple Ice cream
Your kids will love this bowl full of ice cream in sunny days. Prep Time: 30 minutes Yield: 12 Ingredient List: 600 ml of double cream 4 egg yolks 2 large eggs
225 g of icing sugar 250 g + 50 g of raspberries 1 cup of sliced mango
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Instructions: 1. In a pan, cook raspberries and 2 tbsp. of sugar over medium heat for 5 minutes. Lower the heat and simmer for 5 minutes’ till thickened. 2. Push the mixture through a sieve and discard the seeds and keep the thick liquid aside. 3. Put egg yolks, eggs and remaining sugar in a medium bowl and mix well with electric beater. 4. Put the pan over a pan of simmering water for 5 minutes. Again, beat with electric mixer for 4 minutes. 5. Beat double cream for 5 minutes till soft peaks form and fold the egg mixture into it. Pour the cream mixture into a shallow container and gently mix in raspberry mixture and freeze for 6 hours after covering with cling film.
6. Serve the ice cream scoops with sliced mangoes and raspberries.
Bread Pudding
This dessert is perfect for breakfast. Prep Time: 1 hour 15 minutes Yield: 12 Ingredient List: 1 tsp. of vanilla 8 slices of bread, day-old 1 tsp. of cinnamon, grounded 2 tbsp. of melted butter ¾ cup of white sugar Half cup of raisins 2 cups of milk
4 beaten eggs
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Instructions: 1. Preheat the oven at 350 F. and break the bread in small chunks in an 8-inch square baking pan. 2. Pour butter over bread and garnish with raisins. In one bowl, mix sugar, eggs, cinnamon, vanilla and milk. Pour this over the bread till the bread is well soaked. 3. Bake for 40 minutes and serve. Conclusion Having a desire to taste something sweet? Go ahead! It’s time to raid your cupboards in search of ingredients to form the wonderful dessert dishes. Get the amazing dessert ideas from this book and apply them now at your home with less effort and less time. You are going to love the way various flavors and ingredients are merged together to form the enormous pleasure of sweetness. This is the real form of sweetness which you
will get from these recipes. Get ready to make your taste buds feel the excitement of the love mixed with the sugary tads. You have knocked the right door, now go on and relish the real taste of saccharinity. Have a sweet meal!
Black Bun
This fruity cake is Hogmanay special and preferably made in advance for the flavors to mature. Prep Time: 2 hours 30 minutes Yield: 12 Ingredient List: Pastry 1 beaten egg for glazing Half tsp. of baking powder 75 g of soft butter 75 g of lard
300 g of plain flour Filling 3 tbsp. of buttermilk 1 egg 1 tbsp. of whiskey Half tbsp. of carbonated soda 100 g of chopped mixed peel 100 g of dark muscovado sugar ¼ tbsp. of powdered black pepper Half tsp. of mixed spice Half tsp. of powdered all-spice Half tsp. of powdered cinnamon Half tsp. of powdered ginger 300 g of currants 300 g of raisins 200 g of plain flour
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Instructions: 1. Pre heat oven at 350F. Line a loaf tin with parchment paper. 2. In a bowl, rub flour, lard and butter till breadcrumb consistency. Put 4 tbsp. of water, salt and baking powder and knead well with
the help of your hands into soft dough. 3. Wrap the dough with cling film and refrigerate. 4. In a bowl, mix buttermilk, egg, whisky, soda bicarbonate, peel, sugar, black pepper, mixed spice, all spice, cinnamon, ginger, currants, raisins and flour. 5. Roll 2/3 of pastry dough on a floured surface into a rectangle big enough to cover the tin and drape it into the tin and press it against the sides. 6. Put the filling in the tin and press down to compress. 7. Roll 2/3 of pastry dough into rectangle large enough to cover the tin and dampen edges with water and press pastry lid on top to seal. After trimming the edges, crimp with fork. 8. Make a bowl with remaining pastry dough and left over trimmings to decorate the top and attach it at a suitable place at the top with water. 9. With beaten egg, glaze the top and bake for 2 hours. Let it cool completely before turning
out. 10. Serve and enjoy with friends and family members.
Banana Split
The combo of banana, ice cream and chocolate turns out into a yummy dessert. Prep Time: 15 minutes Yield: 2 Ingredient List: 3 maraschino cherries 1 banana, lengthwise splitted Chopped nuts 1 scoop of vanilla ice cream Whipped cream 1 scoop of chocolate ice cream
Strawberry syrup 1 scoop of strawberry ice cream Marshmallow crème Chocolate syrup
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Instructions: 1. In a long and narrow shallow dish, put in banana slices. In a row among banana slices, put scoops of ice cream. 2. Pour chocolate syrup over the strawberry and vanilla ice cream. Over chocolate ice cream, place marshmallow crème. 3. Top each scoop with cream and cherry and chopped nuts.
Apple Pie
You must try this amazing recipe. Prep Time: 2 hours 20 minutes Yield: 8 Ingredient List: 1/8 tsp. of salt 2 tbsp. of butter 8 cups of peeled tart apples, thinly sliced Half tsp. of nutmeg, grounded Half tsp. of cinnamon, grounded
¼ cup of all-purpose flour Half cup of sugar
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Instructions: 1. Preheat oven at 425 F. Make a double-crust pastry and line pie plate with it. 2. In a bowl, combine nutmeg, sugar, flour, salt and cinnamon. Add in apples. Pour this mixture into the pastry-lined pie plate. Make dots on it with butter. Remove the extra edges of pastry. 3. Place other pastry at filling and make slits on pastry to escape steam. Trim hanging part of pastry, roll top edge under lower edge after folding, seal by pressing on rim and cover edge with aluminum foil to avoid extra browning. During last 15 minutes of baking, remove foil. 4. For 50 minutes’ bake pie till brown and bubbling in juice which may start through slits. 5. Serve hot.
Jell-O Shots
Serve these Jell-O shots in a party and accept everyone’s appreciation. Prep Time: 10 minutes Yield: 12 Ingredient List: Half cup of vodka 1 package of Jell-O gelatin Half cup of cold water 1 cup of boiling water
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Instructions: 1. In a large bowl, mix Jell-O powder in boiling water. Mix it for 2 minutes till it gets completely dissolved. 2. Mix half cup of cold water and half cup of vodka in it. Keep on stirring till it gets combined. Pour it in 2-ounce cups half way. Let it set and serve.
Twinkie
Your hot cup of tea will taste better with these twinkies. Prep Time: 1 hour 30 minutes Yield: 12 Ingredient List: 1 yellow cake, baked 1 tsp. of vanilla Half cup of butter Half cup of Crisco Half tsp. of salt 1 cup of sugar
5 tbsp. of flour 1 cup of milk
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Instructions: 1. In a pan, mix flour with milk and let it boil on medium heat till thickened. Beat the mixture and add butter, vanilla, Crisco, salt and sugar while beating. 2. Put this mixture in layers between the baked cake. 3. Let it stand for one day so that the flavors become mature. Serve.
Corn Cookies
Corn tastes good in these cookies. Prep Time: 1 hour 15 minutes Yield: 12 Ingredient List: 1 ½ tsp. of kosher salt 16 tbsp. of unsalted butter ¼ tsp. of baking soda 1 ½ cups of sugar ¾ tsp. of baking powder 1 ½ cups of bread flour 2 ounces of powdered freeze-dried
corn ¼ cup of corn flour
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Instructions: 1. With the help of parchment paper, line two baking sheets. 2. In an electric mixer bowl, blend sugar and butter for 3 minutes on medium-high speed. Blend for 8 minutes by scraping at intervals after adding egg till it becomes fluffy. 3. Blend it further at low speed after adding baking powder, bread flour, baking soda, corn flour, and salt and corn powder for about 1 minute. 4. On one of the baking sheets, scoop out 2 ¾ ounces of batter. Pat its upper surface to become flat. Cool it for one hour after covering properly with plastic wrap. 5. Preheat the oven at 350 F. Place the cooled dough on both of the baking sheets with spacing of 4 inches. Bake the cookies for 18 minutes or till golden brown. 6. Serve the cookies after cooling properly on a rack.
Icebox Cake
Icebox cake is a unique taste sensation. Prep Time: 20 minutes Yield: 16 Ingredient List: 1 cup of toasted coconut 1 can of chocolate frosting 1 tsp. of vanilla 3 tbsp. of icing sugar 1 ½ cups + half cup of whipping cream 2 ½ cups of whole milk
1 package of Graham crackers 2 packages of instant vanilla pudding mix
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Instructions: 1. Put milk and instant pudding mix in a bowl, no need to cook it. Put it in a refrigerator after mixing well. 2. With an electric mixer, beat vanilla, sugar and 1 ½ cups of cream for 5 minutes till stiff peaks form. 3. Spread layer of the Graham crackers in a 9x13 inch baking tray and fill in the gaps with broken crackers. 4. Pour half pudding mixture on crackers and then spread it evenly. Repeat the layering process with crackers and pudding mixture. 5. Place a layer of crackers at the top. Put the pan in refrigerator for 30 minutes after covering it. 6. Whisk half cup of cream in a bowl and spread at the top of the cake. Garnish it with toasted coconut and again refrigerate for 6 hours and then serve it.
Lemon Squares
Your friend will say WOW after having this. Prep Time: 1 hour Yield: 20 Ingredient List: 5 tbsp. of lemon juice 2 and ¼ cup of all-purpose flour 1 ½ and ½ cups of sugar 4 eggs 1 cup of soft butter
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Instructions:
1. Preheat oven at 350F. 2. Blend butter, ½ cup of sugar and 2 cups of flour and spread the mixture in a 9 x 13 inches pan and bake for 20 minutes till golden. 3. Blend remaining sugar and flour with lemon juice and eggs in a bowl and pour over the baked crust. 4. Again, bake for 20 minutes. Cut into bars before cooling.
Doughnut
A perfect recipe to make glazed doughnuts. Prep Time: 2 hours 40 minutes Yield: 12 Ingredient List: 4 tbsp. of hot water 25 ounces of instant dry yeast 1 ½ tsp. of vanilla ¼ cup of warm water 2 cups of confectioner’s sugar 1 ½ cups lukewarm milk 1/3 cup of butter Half cup of white sugar 1 quart of vegetable oil 2 large eggs
5 cups all-purpose flour 1/3 cup of shortening 1 tsp. of salt
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Instructions: 1. In a cup of warm water, add yeast and let it stand for 5 minutes. 2. In a bowl, combine flour, yeast mixture, salt, milk, shortening, sugar and eggs. Knead this dough for about 5 minutes till smoothened. 3. Cover the dough after placing in a greased bowl and let it rise till it becomes double of its original size. 4. On a floured flour, roll the dough up to half inch thickness. Cut it into doughnut shapes with doughnut cutter and keep it aside again for rising to double its size. 5. Cover with a cloth. In a saucepan, melt butter over medium heat. Mix vanilla and sugar till smooth. Make a thin icing by adding water after removing from heat. Keep it aside. 6. In a skillet, heat oil at 350 F. with the help
of a spatula slide in doughnuts in hot oil. Fry them until golden brown on each side. Cool them on a wire rack. Dip the doughnuts while still somewhat hot in the glaze and place them on a wire rack for the removal of excess glaze. Serve.
Mince Pie
These fruity mice pies melt in your mouth and leave you surprised. Prep Time: 1 hour Yield: 16 Ingredient List: Pastry 2 eggs 150 g of icing sugar 260 g of soft butter 375 g of plain flour
Filling 2 tbsp. of icing sugar 1 tbsp. of lemon zest 1 cup of finely chopped apple 2 segmented satsumas 600 g of minced meat
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Instructions: 1. Preheat oven at 400 F. Mix minced meat, lemon zest, apple and satsumas in a bowl and keep it aside. 2. Rub flour and butter in a bowl till crumbly. Add one egg and 125 g of sugar and mix well. 3. On a floured surface, knead the mixture till mixture comes together. Wrap the pastry with cling film and refrigerate for 10 minutes. 4. With a rolling pin, roll pastry to 3 mm thick and cut 16 strips and put them into muffin trays. Put 1 ½ tbsp. of minced meat mixture in each and brush the edges with beaten egg. 5. Roll pastry dough to 7 cm strip and put it at
the top of minced meat mixture and seal after pressing. Brush beaten egg at the top and dust with icing sugar. At the tops, make a small cut into each. 6. Bake pies for 20 minutes till golden brown. Let them cool for 30 minutes and release them out from muffin tray. Serve after dusting with icing sugar.
Tapioca Pudding
This comfort food can be served warm or cold and is worth tasting. Prep Time: 30 minutes Yield: 6 Ingredient List: Half tsp. of vanilla extract 2 whisked eggs ¼ tsp. of salt Half cup of white sugar Half cup of quick cooking tapioca 3 cups of full cream milk
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Instructions: 1. In a saucepan, put tapioca, milk, salt and sugar. Heat the mixture over medium heat and let it boil while stirring. Reduce the heat to very low and cook for 5 more minutes while stirring. 2. In a bowl, beat one cup of hot milk with 2 whisked eggs till well blended. 3. Pour the egg mixture into tapioca and mix well and let the mixture simmer for 2 minutes while stirring continuously. 4. Add vanilla after removing from heat and mix well. Pour the mixture into serving dishes and refrigerate it for 4 hours until cold. Serve and enjoy.
Empire Biscuits
Best for Christmas or any other festive occasion, wholesome treat for your loved ones. Prep Time: 30 minutes Yield: 45 Ingredient List: Half cup of milk 8 cups of powdered sugar 24 maraschino cherries
1 cup of raspberry preserve 4 cups of sifted all-purpose flour 1 cup of white sugar 2 cups of soft butter
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Instructions: 1. Preheat oven at 350F. 2. Beat sugar and butter in a bowl for 1 minute with electric blender. Add flour and blend well. 3. On the floured surface, roll the dough into ¼ inch thick layer. With cookie cutter cut into rounds. 4. Bake the rounds for 10 minutes. Let them cool for 10 minutes. Between 2 cookies sandwich 1 tsp. of jam. Sandwich jam in all the cookies. 5. Gently mix icing sugar in milk till thick consistency is achieved and spread this on all the sandwiched cookies. 6. Put half of a cherry at the top of each cookie while icing is still wet. 7. Serve and enjoy with tea.
Peach Melba Spook
A cup full of this exotic and creamy dessert will make you happy and even its unique name will delight you. Prep Time: 3 hours 30 minutes Yield: 4 Ingredient List: 2 large egg whites 3 cups of raspberries Half cup + 1/3 cup of sugar 5 halved and pitted peaches
Half cup of water
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Instructions: 1. Boil water and half cup of sugar in a saucepan for 10 minutes while stirring over low heat. Refrigerate it for 30 minutes. 2. In a food processor, put ¼ cup of sugar syrup, half of the raspberries and 3 peaches and blend for 5 minutes. After passing the mixture through a sieve, refrigerate the mixture for 1 hour. 3. Put 1/3 cup of sugar and egg whites in a bowl of mixer and set it over a pan of simmering water and cook for 2 minutes while whisking. After removing heat, whisk the mixture for 5 minutes at high speed till stiff peaks form. 4. Fold the fruit puree into egg whites mixture and whisk well. By following the manufacturer’s directions, freeze the mixture in an ice cream maker. 5. Prepare 4 glasses with a layer of sliced peaches, spoon and raspberries. Serve chilled.
Gluten - free Peach and Almond Pudding
This cozy and comforting dessert is an ideal dish when you want to end your dinner on a sweet note. Prep Time: 2 hours Yield: 6 Ingredient List: 200 ml of double thick cream 410 g can of peach slices in juice Half cup of milk ¾ cup of almond meal
2 ½ tsp. of gluten free baking powder 1 cup of buck wheat flour 3 eggs 1 tsp. of vanilla paste 2/3 cup of powdered sugar 185 g of soft butter 2/3 cup of gluten-free peach jam
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Instructions: 1. Oil pudding basin with lid. Line it with parchment paper. 2. Spread half of the jam into the base of basin. Beat sugar, vanilla and butter for 4 minutes with an electric mixer till soft peaks form. 3. Add eggs one by one while beating. Mix baking powder, buck wheat flour, milk and almond meal and fold all the ingredients well. 4. Pour it on the jam in the basin. Cover the basin with lid and place it in a big saucepan. Pour boiling water into the pan till halfway and cover it over average heat. When it boils, let it simmer for 1 hour 30 minutes over low heat.
5. Add boiling water if needed. Let it cool for 12 minutes. Make thin slices of peach and dry them with paper towel. 6. Put extra jam into an opened frying pan and cook over average heat for 3 minutes while stirring. Put in peach slices and cook for 2 more minutes. 7. Take off lid from the basin. In serving plate, turn pudding and peach mixture over it. 8. Serve it with cream.
Frozen Yogurt
Enjoy this frozen yogurt in hot summer days. Prep Time: 30 minutes Yield: 6 Ingredient List: 1 tbsp. of corn syrup 3 cups of plain yogurt 1 cup of sugar Half cup of heavy cream
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Instructions:
1. Freeze the ice cream maker bowl 24 hours earlier. Blend heavy cream, sugar and yogurt for about 2 minutes till it becomes smoothened. 2. Pour this mixture in ice cream machine and swirl for 20 minutes till it attains the consistency of a thick milk shake. 3. In a container, pour this mixture and put to freeze after wrapping with parchment paper. Freeze it overnight and serve.
Custard Tart
This classic dessert is unique of its kind due to its buttery pastry and delicious filling. Prep Time: 1 hour 30 minutes Yield: 8 Ingredient List: Custard 100 g of caster sugar 8 egg yolks 1 whole nutmeg 1 strip of lemon zest 1 vanilla pod
250 ml of milk 250 ml of double cream Pastry 1 tbsp. of whole milk 1 whisked egg 100 g of powdered sugar 1 tbsp. of lemon zest 250 g of plain flour 140 g of chilled butter Pinch of salt
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Instructions: 1. Rub flour, butter, lemon zest and salt until bread crumb like consistency is achieved. Add in milk, egg and sugar and mix well to form a dough. 2. Roll pastry over floured surface into 20 cm and line a 20 cm tart tin with it. Over the edge, leave 2 cm of pastry hanging. Refrigerate it for 30 minutes. 3. Preheat oven at 180 C. and bake pastry tin for 20 minutes. Reduce the temperature to 140 C after removing the pastry tin.
4. In a pan, put vanilla, lemon zest, milk, cream and half tsp. of nutmeg grating and bring it to boil over medium heat. 5. Beat egg yolks and sugar and pour hot milk and cream while beating. Let the custard settle for 10 minutes. 6. Pour the custard into the tart case and grate some nutmeg at the top and bake for 40 minutes. Take tart case out of the oven and trim the edges. Before serving, let it cool completely.
Lemon Syllabub
Serve this quick dessert when your children come back home after a hectic day. Prep Time: 10 minutes Yield: 4 Ingredient List: 1 tbsp. of lemon juice 1 tsp. of lemon zest 50 ml of white wine 50 g of icing sugar 284 ml of whipping cream 1 tbsp. of sliced almonds
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Instructions: 1. In a bowl, whisk sugar and cream for 5 minutes till soft peaks form. 2. Add in lemon juice and zest with wine and beat for 1 more minute. 3. Pour the mixture into serving glasses and sprinkle with almond slices and some of the zest.
Manchester Tart
After tasting this, you will find yourself in the heaven of good old days with your granny. Prep Time: 10 minutes Yield: 6 Ingredient List: 30 g of grated coconut 1 pint of custard 3 bananas 10 ounces of raspberry jam 1 pie shell
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Instructions: 1. Spread the raspberry jam over the pastry (case). Arrange sliced bananas at the top. 2. Spread custard over the banana layer and generously sprinkle coconut. 3. Refrigerate it for 2 hours. Serve and enjoy.
Six-Fruit Trifle
Your serving bowl will be licked clean, once you serve this exotic fruit trifle. Prep Time: 40 minutes Yield: 12 Ingredient List: 2 peeled and sliced kiwi fruits Half cup of fresh blue berries 1 tbsp. of sugar 1 cup of heavy whipping cream 1 package of instant vanilla pudding mix
2 cups of full cream milk 2 cups of fresh strawberries sliced, portions 2 peeled and sliced peaches 2 sliced bananas 1 can of pineapple tidbits, drained 1 package of cake mix
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Instructions: 1. By following the directions on the package, prepare and bake cake mix in a 9inch baking pan. 2. In a bowl, mix milk and vanilla pudding mix and beat for 2 minutes and let it stand for 5 minutes. 3. Beat cream for 5 minutes in a bowl till soft peaks form and add sugar and again beat for 3 minutes. 4. Mix peaches, half cup of strawberries, bananas and pineapples in a bowl. 5. In a trifle bowl, spread layers of half of cake cubes, pudding, whipped cream and fruit mixture. Repeat the layering process and top it with remaining strawberries, kiwis and blue
berries. 6. Cover the bowl with cling film and refrigerate it overnight. Serve chilled.
Butterscotch pudding
It is a delicious pudding and is loved by pudding lovers. Prep Time: 30 minutes Yield: 4 Ingredient List: 1 tsp. of vanilla extract Half cup of brown sugar 1 tbsp. of butter 1 tbsp. + 2 tsp. of corn starch 2 whisked egg yolks 1/8 tsp. of salt
2 cups of milk, fat-free
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Instructions: 1. Mix salt, corn starch, egg yolks and milk in a saucepan till smooth at medium heat till it starts boiling. Cook for 2 minutes’ till thickened. 2. Add in vanilla and butter after removing from heat. Pour in dessert dishes after cooling properly and serve.
Sopaipilla
It is a sweet way to round out a spicy dinner. Prep Time: 40 minutes Yield: 8 Ingredient List: 1/3 cup of warm water 1 tbsp. of shortening ¼ tsp. of salt 1 ½ tsp. of baking powder 1 cup of all-purpose flour 2 tbsp. of honey Oil for frying
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Instructions: 1. Mix salt, baking powder, flour and shortening in a bowl. Toss with a fork and add water till crumbly dough is formed. 2. Knead the dough for 3 minutes and let it rest for 10 minutes. Cut into 12 squares after rolling into 12x10 inch rectangle. 3. Heat oil to 375 F in a deep fryer. For 2 minutes on each side, fry Sopaipillas. Put them on paper towel. Serve with honey.
Black and White Cookies
These are the best childhood cookies. Prep Time: 45 minutes Yield: 8 Ingredient List: Cookies 1 egg Half cup of regular sugar 1/3 cup of softened and unsalted butter Half tsp. of vanilla
1/3 cup of buttermilk, well-shaken Half tsp. of salt Half tsp. of baking soda 1 ¼ cups of all-purpose flour Icing 1 ½ cups of confectioner’s sugar ¼ cup of Dutch-process cocoa powder, unsweetened 1 tbsp. of light corn syrup 2 tbsp. of water 1 tsp. of lemon juice, fresh ¼ tsp. of vanilla
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Instructions: 1. Preheat the oven at 350 F. 2. Mix baking soda, flour and salt. In a cup, mix vanilla and buttermilk. 3. In an electric mixer bowl, blend sugar and butter for 3 minutes till fluffy. Add egg and blend well. Blend flour mixture and buttermilk mixture adding in intervals in the mixer bowl. Add in first flour mixture then buttermilk and flour mixture, blend till
smoothened. 4. In a greased baking sheet, scoop into ¼ cups of batter at 2 inches’ space. Bake for 15 minutes or till the cookies become golden brown. Cool for about 5 minutes on a rack. 5. For icing mix sugar, lemon juice, 1 tbsp. of water, vanilla and corn syrup till smooth. In another bowl, add half of this icing mixture. Mix in cocoa with the help of water till smooth. 6. Cover one half of cookies with white icing and other half with chocolate icing. Enjoy!
Ambrosia
Ambrosia salad is the best ever dessert. Prep Time: 5 minutes Yield: 8 Ingredient List: ¾ cup of chopped nuts 2 cups of marshmallows 1 cup of coconut flakes, sweetened 1 jar of drained, halved and dried maraschino cherries 1 can have drained and crushed pineapple
1 can of drained mandarin oranges Half cup of sour cream 1 tub of cool whip
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Instructions: 1. In a bowl, fold sour cream in cool whip. 2. Fold in coconut flakes, nuts, oranges, cherries, marshmallows and pineapple in the sour cream mixture. 3. Serve this ambrosia salad immediately after cooling properly. Top it with cherry.
Angel Delight
This angel delight cake is everyone’s favorite. Prep Time: 20 minutes Yield: 18 Ingredient List: 13 ounces of angel food cake chunks 12 ounces of chocolate chips 1 tsp. of vanilla 2 tbsp. of water 1 ½ cups of heavy cream
3 eggs 3 tbsp. of sugar A pinch of salt Ice cream
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Instructions: 1. On top of a double broiler, melt chocolate. Cool it after melting. 2. Mix in egg yolks and salt. In another bowl, whisk egg whites till fluffy. Add in sugar and add this mixture into chocolate mixture. Blend it well. 3. Fold in whipped heavy cream and vanilla. 4. In a 9x13x2 inch baking pan, place angel food cake chunks. Pour chocolate mixture over it. 5. Cool it properly for 6 hours. Serve after topping with ice cream of your own choice.
Watergate Salad
This American classic will be your favorite too. Prep Time: 2 hours 10 minutes Yield: 8 Ingredient List: Half container of whipped topping Half cup of chopped walnuts 1 cup of mini marshmallows 1 can of pineapple tidbits and juice 1 packet of instant pistachio pudding
mix
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Instructions: 1. In a bowl, add walnuts, marshmallows, pineapple and pudding mix and mix. 2. Fold the mixture in whipped topping. Refrigerate it for 2 hours. Serve chilled.
Biography For decades, this beautiful actress graced our screens with her incredible talent and performance in movies that captivated the script and emotions of the viewers. Well, life rarely goes as planned, but we should always make the best out of it, like Chloe. Originally from the bubbly city of Los Angeles, she has moved from the movie industry into the food scene. Her role in Mama Mia ignited her passion for food. She has taken the New York scene by surprise. Charmed by the unique regions she had visited, the delicious delicacies she tasted, her uncanny appreciation for flavors, ingredients, and cooking techniques have continued to wow customers wide and far. However, as mentioned, she started as an actress. Breaking into the food scene was easy because she had contacts and connections, but satisfying clients was a different ball game. Over the years, she has mastered the food scenes and unique flavors
clients seek. Today, her clients can attest to the high-quality food from her restaurants. The New York food scene is a jungle that only the strong dare to tread. However, she was a passionate student and learned the tricks and tips, and slowly set her passion for delivering excellent tastes to all who sought them.
An Author's Afterthought
Did you like my book? I pondered it severely before releasing this book. Although the response has been overwhelming, it is always pleasing to see, read or hear a new comment. Thank you for reading this and I would love to hear your honest opinion about it. Furthermore, many people are searching for a unique book, and your feedback will help me gather the right books for my reading audience.
Thanks! Chloe Tucker