Archive for the ‘DESSERTS’ Category
Oreo Balls
May 21, 2017 Lee
Leave a comment

Oreo Balls

These sound like a great snack or dessert. I will have to try these. I will verify the package sizes when I make these as package sizes here vary from the US.
Print Recipe
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • 1 package Oreo cookies
  • 250 grams Cream cheese, softened
  • 1 package cooking chocolate

Instructions
 

  • Place Oreo Cookies in a bag and smash until it is the consistency of dirt.
  • Mix the softened cream cheese into the smashed oreros.
  • Roll the mixture into balls.
  • Melt chocolate according to package directions in the microwave.
  • Cover balls in chocolate then leave to set in the fridge.

Notes

I cannot price this for now, I will say low cost for now.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Cinnamon Roll Cake
May 21, 2017 Lee
Leave a comment

Cinnamon Roll Cake

I like cinnamon rolls and this sounds really good! On my to cook list soon!
Print Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 servings

Ingredients
  

For the Cake

  • 3 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 1/2 cups milk
  • 2 teaspoons vanilla extract
  • 1/2 cup butter, melted

For the Topping

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 tablespoons all purpose flour
  • 1 tablespoon ground cinnamon

For the Glaze

  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.
  • Mix the Cake ingredients together except for the butter. Slowly stir in the melted butter and pour into the prepared dish.
  • Mix the Topping ingredients together until well combined, drop evenly over the cake batter and swirl with a butter knife.
  • Bake for 28-32 minutes, check for doneness with a toothpick inserted in the center, if it comes out clean, should be done.
  • Mix the Glaze ingredients and drizzle over the warm cake.

Notes

Low cost and very common ingredients.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Ginkgo Barley
April 27, 2017 Lee
Leave a comment

Ginkgo Barley

This is a Chinese dessert and comes highly recommended. Some of the ingredients I will have to research as far as availability here, but it does sound good.
Print Recipe
Cook Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine Chinese
Servings 6 servings

Ingredients
  

  • 3 sheets soft beancurd skin, see Step 1
  • 100 grams gingko nuts, see Step 2
  • 100 grams barley
  • 8 1/2 cups water
  • 4 pandan leaves, tied into a knot
  • 80 grams rock sugar, asjust to preference
  • 2 egg whites
  • hard boiled quail eggs, optional, amount is up to you

Instructions
 

  • Note from my friend, "There are 3 types of beancurd sheets. Got to be careful when getting the right kind, the one for dessert soup [is the one you need]. Otherwise it'll turn out very different and disappointing."
  • Note from my friend, "For the ginkgo nuts, remember to remove the center core which is bitter."
  • Soak the 3 sheets soft beancurd skin in water until soft.
  • Wash and drain 100g barley then add to a pot with 8 1/2 cups boiling water. Add the 4 pandan leaves (tied into a knot) and the rock sugar (adjust to preference).
  • Boil for 25-30 minutes until barley becomes soft, and remove pandan leaves.
  • Tear soaked beancurd skin into small pieces and add to pot.
  • Add 100g gingko nuts (shelled and seeds removed) and stir in 2 egg whites, and the quail eggs if using.
  • Simmer for 15 minutes, stirring. Serve hot or chilled to preference.

Notes

This probably low cost, I have to source some of the ingredients first to verify costs.
Shortcut: Hard Boiled Quail Eggs.
Recipe courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.
* Best Value $1 or Less per Serving,: CHINESE,DESSERTS
Impossible Pie
April 14, 2017 Lee
Leave a comment

Impossible Pie

Stephen Connell, United States.
This recipe is Amish in origin and I must say, it is delicious, beyond all expectations. All I can say is this is hands down a perfect, quick to throw together pie. I will certainly be making this often.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 cups milk
  • 1 cup shredded coconut
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 7 tablespoons butter, softened, just under 1/2 cup
  • 3/4 cup sugar
  • 1/4 teaspoon ground nutmeg

Instructions
 

  • Preheat your oven to 180 C (350 F). Grease a pie dish with butter then flour it.
  • The flour, sugar, and coconut measured out, the nutmeg is ready for later.
  • Liquid ingredients measured out, the milk, eggs, vanilla, and butter. Mix in the dry ingredients.
  • Pour the batter into the pie dish and sprinkle the nutmeg onto the pie and the bit of reserved coconut.
  • Bake for 45 minutes or until nicely golden brown on top. Remove from oven and let it cool completely, then refrigerate until cold. When the pie comes out of the oven it should be well above the edge of the dish, this is normal.
  • When the dish cools, the center will sink in leaving a raised area around the edge of the dish, this is normal.
  • Serve and enjoy.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Are You Kidding Cake
April 14, 2017 Lee
Leave a comment

Are You Kidding Cake

Sounds wonderful and easy. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 eggs
  • 1 box cake mix, any flavor, OR make from a shortcut
  • 1 can pie filling, any flavor

Instructions
 

  • Preheat your oven to 180 C, get out a 9x13 baking dish.
  • Mix all three ingredients in a large bowl, mix well, pour into the baking dish and bake for 35 minutes or until a toothpick inserted in the center comes out clean.

Notes

Low cost. Canned pie filling runs from 150 to 165 Baht/can, and for 8 servings minimum, this is just 60 cents per serving.
Some cake and filling combinations:
Pineapple cake mix and blueberry filling.
Chocolate cake mix and cherry filling.
Yellow cake mix and cherry filling.
Yellow cake mix and blueberry filling.
Butter pecan cake mix and apple filling.
Yellow cake mix and apple filling.
Yellow cake mix and blackberry filling.
Strawberry cake mix and blueberry filling.
Shortcut: Yellow Cake Mix.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Buttermilk Pie
April 14, 2017 Lee
Leave a comment

Buttermilk Pie

This is a vintage recipe from many years ago and sounds very good as well. Common ingredients. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 eggs, room temp
  • 1/2 cup butter, softened, this is 1/2 standard block
  • 1 1/2 cups sugar
  • 3 tablespoons all purpose flour
  • 1 cup buttermilk, OR make from a shortcut
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground nutmeg
  • 1 pie crust, OR make from a shortcut

Instructions
 

  • Preheat your oven to 180 C, line a pie dish with a single pie crust.
  • Beat eggs until foamy. Beat in butter, flour and sugar until fluffy. Add remaining ingredients and mix until smooth.
  • Pour into prepared crust and bake for 45-55 minutes until a knife inserted in the center comes out clean. Cool completely before cutting. Enjoy.

Notes

Low cost.
Shortcuts: Buttery Pie Crust, Buttermilk.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Pineapple Sunshine Cake
April 9, 2017 Lee
Leave a comment

Pineapple Sunshine Cake

This sounds really good, and in keeping with the theme of making things from scratch, lots of shortcuts listed as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

For the Cake

  • 1 box yellow cake mix, OR make from a shortcut
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 can crushed pineapple, 8 oz or 226 grams

For the Frosting

  • 1 container whipped topping, 8 oz, OR make from a shortcut
  • 1 box instant vanilla pudding, OR make from a shortcut
  • 1 can crushed pineapple, 8 oz or 226 grams

Instructions
 

  • Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.
  • In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well. Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow baking dish to cool completely on a wire rack.
  • In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!

Notes

Low cost really. I cannot price this until I see what a can of crushed pineapple costs. It is not advisable to use fresh pineapple since it will have a reaction with the flour and eggs.
Shortcuts: Yellow Cake Mix, Cool Whip Whipped Topping, Vanilla Pudding Mix.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Vanilla Pudding Mix
April 9, 2017 Lee
Leave a comment

Vanilla Pudding Mix

This is a shortcut to make vanilla pudding, this is not an instant mix, however. This makes about 5 small boxes of the 'instant mix'.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Cuisine American
Servings 5 batches or boxes

Ingredients
  

  • 1 cup sugar
  • 3/4 cup corn starch
  • 3/4 cup milk powder
  • 1/2 teaspoon salt

Instructions
 

  • Mix everything together and store in a airtight container. Use 1/2 cup of the mix plus 1 1/2 teaspoons of vanilla extract for each small box called for in a recipe.
  • To make a batch of pudding, combine 2 cups of milk, 1/2 cup of the pudding mix, and 1 1/2 teaspoons of vanilla extract in a medium saucepan over high heat, whisking constantly. Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 3 to 5 minutes). Pour into serving bowls and allow to cool then refrigerate until served.

Notes

Low cost.
Adapted from an internet recipe.
DESSERTS,INGREDIENTS
Cinna-bun Cake
April 9, 2017 Lee
Leave a comment

Cinna-bun Cake

Sounds tasty! This may be the next cake I make.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

For the Base

  • 3 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 1/2 cups milk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup butter, melted, this is 1/2 regular block

For the Topping

  • 1 cup butter, room temp, this is 1 block
  • 1 cup brown sugar, packed
  • 2 tablespoons all purpose flour
  • 1 tablespoon ground cinnamon

For the Glaze

  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.
  • Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan.
  • Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.
  • While the cake is baking, prepare the glaze and set aside. Remove the cake from oven and glaze while still it's still warm.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Carrot Cake Jelly Roll
April 7, 2017 Lee
Leave a comment

Carrot Cake Jelly Roll

This one is a long shot, I am not a baker by any means, and a rolled cake is out of my league, but for my readers of the site, have a shot at this and please tell me your results, and photos, as well.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

For the Cake

  • 3/4 cup all purpose flour, 96 grams on a scale
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 eggs, room temperature
  • 1 cup sugar
  • 1/2 cup carrot, finely grated, fronds reserved

For the Candied Carrots

  • 1 cup carrot, finely grated
  • 1/2 cup sugar

For the Cream Cheese Frosting

  • 500 grams Cream cheese, 2 standard packages, room temp
  • 1/2 cup unsalted butter, 1/2 standard block, room temp
  • pinch salt
  • 2 cups confectioners sugar
  • 2 teaspoons vanilla extract
  • 1-2 teaspoons milk
  • orange gel food coloring
  • 1/4 cup walnuts, chopped
  • 1/4 cup raisins
  • 1/4 cup golden raisins
  • 1 cup shredded coconut, sweetened

Instructions
 

  • Preheat the oven to 190 C. For the cake: Grease a 13x18 sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper.
  • In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
  • While the cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together. Allow the rolled cake to cool completely on a wire rack.
  • For the candied carrots: Combine the grated carrot, sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring often, and cook until the carrots are bright orange, glossy and almost dry, about 12 minutes. Remove to a plate with a slotted spoon and let cool. (The candied carrots will be in clumps.)
  • For the frosting: Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the confectioners¿ sugar, vanilla and 1 teaspoon milk. Continue to beat until completely combined, about 2 minutes. (If needed add the second teaspoon of milk, the mixture should be fluffy not runny.) Increase the speed to high and beat until fluffy, about 4 minutes more.
  • To assemble: Place 1/2 cup of the frosting in a small bowl and set aside. Carefully unroll the cake onto a cutting board with the towel underneath. Using a small offset spatula, spread half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, raisins and golden raisins, making sure to go all the way to the edges. Disperse teaspoons of candied carrots across the frosting. Carefully re-roll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface.
  • Combine the reserved 1/2 cup frosting with 2 to 4 drops orange food coloring and mix well. Transfer the tinted frosting to a pastry bag fitted with a small plain tip. Pipe 12 carrots evenly down the center of the cake roll and top each with a small piece of reserved carrot frond. Place the cake in the refrigerator until fully chilled, about 2 hours.

Notes

Low cost.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,DESSERTS