Post your favorite dessert recipe

reneeisorym

I am trying to find the best recipies for my new dessert business. Anyone have any they wouldn't mind sharing? You could PM if you want to. I would really appreciate it! A WHOLE LOT! And describe the dessert too. And if you by chance have the weight measurments, don't be shy to give me that version. I like that version.

Sassy

I have some good recipes.. I'll try to remember to look some up.

PEC

That is going to cost you.

Philip

Finally-Free

Here's one I make sometimes.

Lady Lee

Here is the Deep Dark Chocolate cake recipe my daughter found - best I have ever tasted. She was making the cake as a gift for a neighbor but once she tasted it she decided to keep it and make a different cake for her neighbor. I totally agreed

Deep Dark Chocolate Cake

Ingredients:

. 2 cups sugar
. 1-3/4 cups all-purpose flour
. 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
. 1-1/2 teaspoons baking powder
. 1-1/2 teaspoons baking soda
. 1 teaspoon salt
. 2 eggs
. 1 cup milk
. 1/2 cup vegetable oil
. 2 teaspoons vanilla extract
. 1 cup boiling water
. ONE-BOWL BUTTERCREAM FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

HIGH ALTITUDE DIRECTIONS (Cake):
-- Decrease sugar to 1-3/4 cups
-- Increase flour to 1-3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1-1/4 teaspoons
-- Decrease baking soda to 1-1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375°F, 30 to 35 minutes for both pan sizes http://www.hersheys.com/recipes/recipes/detail.asp?id=4608&page=3&per=25&category_id=13&keyword=Deep%20Dark%20Chocolate%20Cake&CategoryPage=true#content_area

reneeisorym

I like this hazelnut cake -- I think it would cost an arm and a leg to make it so I'll try it and decide if its good enough to sell it for more money. mmm.. I can't wait.

About this chocolate cake, I'll compare it to the one I have and try to figure out what makes it different.

ninja

you get loads of sand...then a few cactii.......a road that seems to go for miles but its really hazy.......lots of stones.....perfect

Amber Rose

My favorite dessert is bread pudding. I don't know how well that would do for a dessert business though (or maybe it would?)

1 loaf stale bread, torn into small pieces, 2 eggs, 2 cups of milk, 1 cup of sugar, handful of raisins, cinnamon, vanilla. put into 9x13 pan bake 45min- 1 hour.

Its great all by itself or hot wtih carmel or whiskey sauce.

Hortensia

well, my favorite dessert is a big bowl of berries with cream, not something for a bakery I guess. But I have the world's best recipe for lemon bars and also the world's best basic cake recipe - and when you go into business just remind me and I'll give you the recipes. Can't right now because I am at work and they are in a pile of recipes at home!

smellsgood

Renee, this recipe is very precious to me. But I have worked up my will to share it *sigh* parting is such sweet sorrow.

Ok, it's lemon merengue pie. And it's nothing like the store bought ones whatsoever. I'm obsessed with the crust of pie being perfect, as well as using lemons. I think they are the most brilliant fruit around.

Anyways, I use puff pastry.. ever made it? It takes awhile, and most of the word is in the rolling of it. You make the french cookies palmiers and arks out of them. I use it for pie crust, because it is the best dough ever!

I just made it a few days ago, I have it memorized

Ingredients

4 cubes of butter
4 cups of flour
salt (I think)

Now, for the first part of pastry (P1), cut in ONE cube of butter into THREE cups of flour until it's nice and uniform. Then add 1 C. ICE water and knead it until it is nice and smooth.

Combine the remaining THREE cubes of butter with the remaining ONE cup of flour(P2). It's just like a butter patty, put it in the fridge.

After it's been in the fridge for a while, roll out P1 into a rectangle so it's like a 1/4 inch thick. Now, place P2 in the center, and fold the corners of P1 until its encasing P2 in the center, roll it very gently, try and keep the butter from squiching out, just until you can't roll it out with the butter bursting out. Fold it into a book by taking each end and having them meet in the center and then fold it over again.

Place it in the fridge for at least thirty minutes, take it out and roll it again, gently.

Repeat that process at least four times, and P1 and P2 should be totally combined. The more you refridgerate/roll it, the flakier it will be.

Now, if you just use this dough, you can roll it in SUGAR, I mean liberally, like your coating a ham with salt, this is of utmost importance Renee, roll it into a rectangle. Then roll both of the long ends of the rectangle to the center. Just slice it into 1" sections and bake at 400 degrees for twenty minutes or until it is nice golden pastry.

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