- Lemony Snow
- Riesling-Poached Peaches and Cherries
- Strawberry-Ginger Lemonade Floats
- Hummingbird Cake
- The Lemon Cheese Layer Cake
“You can take my oysters, you can have my lasagna if you wish, but Lord forbid you to even think of my fabulous dessert!”.
Oh yeah, we all love sweet stuff! Even when we don’t want to eat, we will always find a place for a small dessert.
We have compiled for you 5 most delicious new recipes of desserts by different pastry-cooks – enjoy!
Are you ready to some sweet deliciousness? Go to the next page!
- 2 teaspoons lemon zest;
- 1/2 cup fresh lemon juice;
- 1/3 cup sugar.
- Combine all ingredients and 1 1/2 cups water in a large microwave-safe bowl. Microwave at HIGH 2 minutes; remove from microwave, and stir until sugar dissolves. Cool completely (about 15 minutes). Pour syrup mixture into a 13- x 9-inch pan or baking dish; cover and freeze 2 to 4 hours or until firm.
- Let frozen syrup stand at room temperature 5 minutes. Break frozen syrup into large chunks, using a large spoon or fork. Pulse chunks in food processor 10 to 15 times or until desired consistency is reached. Spoon into cups, and serve.
Riesling-Poached Peaches and Cherries
- 2 cups dry Riesling wine;
- 1/3 cup sugar;
- 1 vanilla bean, split;
- 6 medium-size firm, ripe peaches, peeled and halved;
- 2 cups fresh cherries, pitted;
- 1 cup heavy cream;
- 2 teaspoons sugar.
- Bring first 3 ingredients and 1 cup water to a boil in a 3- to 4-qt. saucepan over high heat. Reduce heat to medium; add peaches, and simmer 8 to 10 minutes or to desired degree of tenderness. Transfer peaches to a shallow dish, using a slotted spoon. Add cherries to wine mixture, and simmer 3 minutes. Transfer cherries to dish with peaches, using a slotted spoon.
- Increase heat to high, and cook wine mixture about 10 minutes or until reduced to about 3/4 cup. Pour mixture over peaches and cherries. Cover and chill 4 to 24 hours.
- Beat cream and 2 tsp. sugar at medium-high speed with an electric mixer until soft peaks form. Divide fruit mixture among bowls, and dollop with whipped cream mixture.
What are the other freshly cooked desserts you can spoil yourself with? Go to the next page & find it out!
Strawberry-Ginger Lemonade Floats
- 2 cups chopped fresh strawberries;
- 4 tablespoons fresh lemon juice;
- 1/8 teaspoon table salt;
- 2 teaspoons grated fresh ginger (optional);
- Premium vanilla bean ice cream;
- Sparkling lemonade.
Process first 3 ingredients and, if desired, ginger, in a blender until smooth. Divide half of mixture among 4 tall sundae glasses; top each with desired amount of ice cream. Spoon remaining strawberry mixture over ice cream; top with desired amount of sparkling lemonade. Serve immediately.
- 3 cups all-purpose flour;
- 2 cups sugar;
- 1 teaspoon salt;
- 1 teaspoon baking soda;
- 1 teaspoon ground cinnamon;
- 3 large eggs, beaten;
- 11/2 cups vegetable oil;
- 1 1/2 teaspoons vanilla extract;
- 1 (8-ounce) can crushed pineapple, undrained;
- 2 cups chopped bananas;
- 1 cup chopped pecans.
Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.
Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Place 1 cake layer on a serving platter. Spread 1 cup ?ream ?heese frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.
The Lemon Cheese Layer Cake
- 1 3/4 cups granulated sugar;
- 3/4 cup butter, softened;
- 4 large eggs;
- 3 large egg yolks;
- 1 tablespoon lemon zest;
- 3/4 cup fresh lemon juice.
- 1 3/4 cups granulated sugar;
- 1 cup butter, softened;
- 4 large eggs, separated, at room temperature;
- 1 tablespoon orange zest;
- 3 cups cake flour;
- 2 1/2 teaspoons baking powder;
- 1/4 teaspoon table salt;
- 1 cup fresh orange juice;
- 3 (4-inch) wooden skewers.
LEMON-ORANGE BUTTERCREAM FROSTING:
- 3 cups powdered sugar, sifted and divided;
- 1/2 cup butter, softened;
- 1 tablespoon orange zest.
- Prepare Lemon Curd: Beat first 2 ingredients at medium speed with an electric mixer until blended. Add 4 eggs and 3 egg yolks, 1 at a time, to butter mixture, beating just until blended after each addition. Stir in lemon zest. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition. (Mixture will look curdled.) Transfer to a large heavy saucepan.
- Cook mixture over medium-low heat, whisking constantly, 14 to 16 minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred. Transfer mixture to a bowl.
- Place heavy-duty plastic wrap directly on surface of warm curd (to prevent a film from forming), and cool 1 hour. Chill 8 hours.
- Prepare cake layers: Preheat oven to 350°. Beat 1 3/4 cups granulated sugar and 1 cup softened butter at medium speed with an electric mixer until fluffy. Add 4 egg yolks, 1 at a time, beating just until blended after each addition. Stir in orange zest.
- Sift together cake flour and next 2 ingredients; gradually add to butter mixture alternately with 1 cup orange juice, beginning and ending with flour mixture, beating just until blended after each addition.
- Beat 4 egg whites at medium-high speed with mixer until stiff peaks form. Fold one-third of egg whites into batter; fold remaining egg whites into batter. Pour batter into 4 greased (with shortening) and floured 8-inch round shiny cake pans (about 1 3/4 cups batter in each pan).
- Bake at 350° for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
- Reserve and refrigerate 1 cup Lemon Curd. Spread remaining Lemon Curd between cake layers and on top of cake (about 1/2 cup per layer). Insert skewers 2 to 3 inches apart into cake to prevent layers from sliding. Immediately wrap cake tightly in plastic wrap, and chill 12 to 24 hours. (The layers of cake and Lemon Curd will set and firm up overnight, ripening the flavor and making the cake more secure and easier to frost.)
- Prepare Frosting: Beat 1 cup powdered sugar, 1/2 cup softened butter, and 1 Tbsp. orange zest at low speed with electric mixer until blended. Add 1/2 cup reserved Lemon Curd alternately with remaining 2 cups powdered sugar, beating until blended after each addition. Increase speed to high, and beat 1 to 2 minutes or until fluffy.
- Remove skewers from cake; discard skewers. Spread frosting on sides of cake. Spread remaining 1/2 cup reserved Lemon Curd over top of cake. (Adding a bit of extra Lemon Curd to the top of the cake creates a luxe decorative finish.)
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