Into a bowl: Mix: 1 pint sour cream; 1 can of crushed pineapple A few handfuls of mini marshmallows, and sprinkle some cinnamon, 1/4 teaspoon tops. Stir. You can add: walnuts, etc., for crunch. But stir till mixed; finish stirring. Then sprinkle a dash of cinnamon for a sprinkled "look," then place in fridge for an hour or two for all to gel. Bon appetit
8 months ago
Last edited at 4:42AM on 4/11/2013
Trifle - pound or angel food cake, pudding, fruit on top and jam in between layers. Can sprinkle sherry or a flavored liquor on cake layers. Whipped cream on top with cherries and slivered almonds. Fancy and it looks like you cooked forever!
8 months ago
Last edited at 12:11PM on 4/11/2013
chocolate moose: 4 1/2 ounces bittersweet chocolate, finely chopped 2 tablespoons unsalted butter 1 cup cold heavy cream 3 large eggs, separated 1 Whip the cream to soft peaks, then refrigerate. 2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added. 3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form. 4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream. 5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours.
Mix 1 package yellow cake mix, 1 pkg. Pistachio Flavor Instant Pudding, 4 eggs, 1 1/4 cups Sprite and 1/4 cup oil. Bake 50 minutes at 350 degrees. (I pour the oil on a 2 cup glass measuring cup and add Sprite until it reaches 1 1/2 C. It bubbles up the oil. Pretty cool.) It is easy and everyone will think it's made from scratch. If you want to ice it turn it onto a platter, wait for it to cool. put a half cup of confectioner's sugar in a bowl and slowly add drops of milk while mixing until it is pourable but still thick. Pour it directly on cake or, if you have chopped pistachios or almonds sprinkle on top and pour the icing over nuts.
Here is a dessert that requires no baking and can be fun for kids: Buy 1 or 2 boxes of vanilla wafer cookies, 2 or 3 boxes of chocolate girl scout cookies (i.e.: thin mints or Tagalongs), 2 or 3 jars of plain vanilla frosting, bag of shredded coconut, Jar of corn syrup, food coloring, a jar of sesame seeds. add food coloring to the frosting (red would symbolise ketchup, yellow for mustard...) use green food coloring on the shredded coconut to symbolise lettuce. stack as follows (starting from the bottom) : wafer (curved side down, small drop of syrup in middle of flat surface of bottom cookie, chocolate cookie, colored frostings, shredded coconut, another vanilla wafer (curved side down) a small layer corn syrup on top, finally, sprinkle with a few sesame seeds. It should end up looking like a miniature hamburger.