RECIPES - DESSERTS/SWEETS 
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|Fruit & Pudding Parfaits|
2 tsp sugar
1/4 tsp ground allspice
Four 3/4-in.-thick slices angel food cake (1/4 of a 10-oz purchased cake)
2 tubs (6 oz each) mango or pineapple yogurt
2/3 cup vanilla pudding
1 cup diced papaya, preferably red-fleshed
3 kiwis, peeled and diced
1 cup diced mango
2 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
1 egg white
3/4 cup red wine
1 1/2 quarts oil for deep frying
1 1/2 pounds ricotta cheese
1/2 cup sifted confectioners' sugar
2 teaspoons vanilla extract
3/4 cup miniature semisweet chocolate chips
3 tablespoons chopped candied orange peel
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.
To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges.
Keep refrigerated until serving.
|Frosty Key Lime Pie|
1 can (14 ounces) sweetened condensed milk
|White Chocolate Raspberry Cheesecake|
1 cup chocolate cookie crumbs
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
|Tropical Mango Mousse|
2 mangos - peeled, seeded, and cubed
|Peanut Butter & Pretzel Truffles|
1/2 cup crunchy natural peanut butter