Archive for the ‘DESSERTS’ Category
The Most-Lemony Lemon Bar
April 7, 2017 Lee
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The Most-Lemony Lemon Bar

Sounds good, the lemon shaped candy, might be a challenge as I cannot recall ever seeing a store that has the large bins of candies like in the US.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24 bars

Ingredients
  

  • 3/4 cup butter, room temp, 3/4 standard block
  • 1 cup fresh lemon juice, from about 8 lemons
  • 1 tablespoon lemon zest, finely grated
  • 2 cups sugar
  • 2 cups all purpose flour, 256 grams with a scale
  • 3 tablespoons corn starch
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 egg yolks
  • confectioners sugar, for dusting
  • 8 gummy lemon candy slices, cut into thirds

Instructions
 

  • Position a rack in the center of the oven and preheat to 180 C. Line a 9x13 glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and sides of the dish with butter.
  • To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer the dish to a wire rack.
  • Reduce the oven temperature to 150 C. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
  • Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
  • Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.

Notes

Low cost.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,DESSERTS
Moist Chocolate Cake (Bread Machine)
April 5, 2017 Lee
6 Comments

Moist Chocolate Cake (Bread Machine)

Yep, you read that right, cake in a bread machine. This recipe is from the cookbook that came with my bread machine, and I will say it is spot on as chocolate, and moist! No frosting needed! I made this on 4 Apr 2017 and it is excellent! Your bread machine needs a cake function in order to make this. I do use dry weight measurements in grams on a digital scale and liquid measurement in ml, ounces and cup measurement are provided as well.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 eggs
  • 3/4 cup butter, room temperature, 3/4 of standard block, (1 1/2 sticks)
  • 180 grams sugar, (6.35 oz)
  • 200 ml evaporated milk, (.83 cups)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 100 grams all purpose flour, (3.53 oz)
  • 50 grams cocoa powder, (1.76 oz)

Instructions
 

  • Place the ingredients into the pan of the bread machine in the order listed, select Cake function, press start. About 1 1/2 hours later, it will be done.
  • Remove the pan from the bread machine and set it on the counter to cool for about 30 minutes to an hour. Once it has cooled, get a rack ready on the counter. Now fold up 2-3 paper towels, you are going use hand to hold the top of the cake, while you turn the pan over with your other hand by hold the attachment at the bottom of the pan, gently shake the pan and the cake will drop from the pan and paddle into your hand. Set the pan down, place the rack on the cake and turn the cake and rack over. Now your cake is on the rack and right side up, allow the cake to completely cool.
  • Slice, and use a large spatula to pick up and set on plates, or it will fall apart. Top with some whipped cream, enjoy! Here is a slice served with two brownies.

Notes

Low cost.
Recipe from my bread machine cookbook.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Gooey Fudge Brownies
April 2, 2017 Lee
1 Comment

Gooey Fudge Brownies

A good friend sent me this recipe, and in my never ending quest to find and test recipes made from scratch, this fits in perfect, and sounds very good, I made these on 4 Apr 2017, and they are GREAT! No electric mixer needed, you can do this easily by hand.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 15 brownies

Ingredients
  

  • 2 eggs
  • 1/2 cup unsalted butter, room temp
  • 1 cup sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons instant espresso powder, optional
  • chocolate chips, optional to put on the top

Dry Ingredients for use in other recipes, this makes one 'box mix'.

  • 1 cup sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 180 C (350 F). Lightly grease a 9x13 baking dish with butter.
  • Combine flour, cocoa powder, salt, and instant espresso powder (if using) in a medium bowl and stir to combine.
  • Cream together butter, sugar, brown sugar, and vanilla. Add in eggs and mix until fully combined. No mixer is needed to do this and it takes just a few minutes with a spoon.
  • Then add dry ingredients and mix until batter comes together.
  • Pour batter into the greased pan and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Just before the brownies are done, sprinkle some chocolate chips over the top if desired.
  • Remove brownies from oven and let cool at least 10-15 minutes before serving.
  • After letting cool, cut into desired serving sizes.
  • Serve as is, with ice cream, or whipped cream on top. This photo is 2 brownies and a slice of chocolate cake.

Notes

Low cost per serving for a great dessert.
Used in Recipes Listed on this Site:
  • Pecan Pie Brownies. Use the Dry Ingredients only and the remaining ingredients as stated on the other recipe. Made it, GO-TO recipe.
  • Orange Kissed Brownies. Prepare this recipe as stated then use at Step 3 in the other recipe. Made it, GO-TO recipe.
 
Provided courtesy of good friend, Stephen Connell, United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
French Toast Bread Pudding
March 8, 2017 Lee
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French Toast Bread Pudding

Sounds really good, on my to cook list. If you are not near a bakery to get challah, make from scratch in your bread machine. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 loaf challah, OR make from a shortcut
  • 8 eggs
  • 5 cups half and half, or milk
  • 3 tablespoons honey
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • pinch ground cinnamon
  • pinch ground nutmeg
  • 1/8 teaspoon salt
  • confectioners sugar, for serving
  • maple syrup, for serving

Instructions
 

  • Preheat your oven to 180 C. You will need a 9x13 baking dish, and a larger roasting pan that the baking dish will fit inside.
  • Slice your bread to 3/4 inch thick slices. Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
  • In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
  • Place the baking dish in a larger roasting pan and add enough hot water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
  • Cut into squares and lightly dust the tops with confectioners sugar, serve with maple syrup on the side.

Notes

Low cost.
Shortcut: Challah or Egg Bread (Bread Machine).
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,DESSERTS,EGGS - ALL,Eggs - Chicken
Carrot Cake I
March 2, 2017 Lee
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Carrot Cake I

Sounds good, been a long time since I had carrot cake, on my to make list. Link to the shortcut is 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 12 servings

Ingredients
  

For the Cake

  • 2 1/2 cups unbleached flour
  • 1 1/2 cups white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups olive oil
  • 4 eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 1/2 cups walnuts, shelled and chopped
  • 1 1/2 cups grated coconut, sweetened
  • 500 grams carrot, peeled, grated, (1 lb)

For the Frosting

  • 250 grams Cream cheese, this is one regular block
  • 5 tablespoons unsalted butter, room temperature
  • 1 tablespoon sour cream, OR make from a shortcut
  • 2 1/2 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice

Instructions
 

  • Preheat your oven to 180 C. Lightly grease two 9″ cake pans with butter.
  • Whisk together flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the chopped nuts, coconut, and carrots.
  • Pour the batter into the pans, set on the middle rack of the oven and bake for 45-50 minutes or until the edges have pulled away from the sides, and a skewer inserted into the center comes out clean. Cool on a cake rack.
  • To prepare the frosting, cream together the cream cheese, sour cream, and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until the mixture is free of lumps. Stir in the vanilla and lemon juice.
  • Once the cakes have completely cooled, frost. Sprinkle the top with chopped walnuts if desired.

Notes

Most expensive item would be the Cream Cheese at 120 Baht. for 12 servings, this is very low cost.
I don't think I would make the sour cream if just making this, plan this this around sour cream you have made and available.
Shortcut: Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Chewy Oatmeal Molasses Cookies
March 2, 2017 Lee
1 Comment

Chewy Oatmeal Molasses Cookies

These are very good! No need for a electric mixer here, you can do this by hand easily. I made these on 4 Mar 2017, big hit with the Thais.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 18 big cookies

Ingredients
  

  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup shortening, or butter
  • 1 teaspoon vanilla extract
  • 1 egg, chicken or duck
  • 1/2 cup molasses
  • 2 cups all purpose flour
  • pinch salt
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup quick cooking rolled oats

Instructions
 

  • Cream the sugar and shortening together in a large mixing bowl with a large sturdy spoon. Add the vanilla, egg, and molasses; beat until well blended. When mixed it sort of looks like chocolate pudding.
  • Combine the flour, salt, baking soda, and spices in another bowl; blend well. Add the dry mixture to the first mixture, mix well. Fold in the oatmeal. Cover and chill in the fridge to firm up the dough at bit. This photo is after the flour mixture was mixed in.
  • Preheat your oven to 190 C. Lightly grease a baking sheet with butter.
  • Drop the dough using two tablespoons, one to scoop, and one to push off on to the prepared baking sheet. This photo shows the consistency of dough.
  • Bake 10 to 12 minutes. Cool on the sheet for a few minutes, then transfer to a rack to cool completely. Enjoy.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Oatmeal Butter Cookies
March 2, 2017 Lee
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Oatmeal Butter Cookies

Sounds good, on my to make list. Quick cooking oats are on my shopping list now.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • 1 cup butter, softened 1 block 227 grams
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 1/2 cups quick cooking rolled oats

Instructions
 

  • In a large bowl, beat the butter until smooth, add both sugars, beat until fluffy. Beat in the egg and vanilla, then add the flour, salt, cinnamon, and oatmeal. Cover the bowl and chill in the refrigerator until it is firm.
  • Preheat the oven to 160 C. Shape the dough into large marble sized balls and place on ungreased cookie sheets. Flatten each ball with the bottom of a drinking glass dipped into granulated sugar.
  • Bake the cookies for 12-15 minutes or until the cookies are just set and light golden brown. Cool the cookies on the cookie sheets for about a minute, then remove to wire racks to cool.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Chocolate Pudding Mix
February 25, 2017 Lee
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Chocolate Pudding Mix

This is not the instant kind, but is pretty fast, you will need to cook this briefly. This in the packaged form I have never seen where I live, so here is a shortcut.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 9 batches or boxes

Ingredients
  

For the Mix

  • 4 cups milk powder, non fat if you want
  • 2 2/3 cups sugar
  • 1 1/3 cups corn starch
  • 1-1 1/3 cups baking cocoa, 1 for light, 1 1/3 for rich flavor
  • 1/2 teaspoon salt

To Make Pudding

  • 2 cups milk
  • 1 cup pudding mix
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract

Instructions
 

For the Mix

  • Mix all the ingredients and store in an airtight container.

To Make Pudding

  • Combine 1 cup of dry mix with 2 cups milk in a heavy bottomed saucepan. Bring to a boil, stirring constantly, stir in the butter and vanilla, then divide into bowls, allow to cool then refrigerate.

Notes

Adapted from an internet recipe.
DESSERTS
Sinless Cookies
February 25, 2017 Lee
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Sinless Cookies

Sounds really good and not overly sweet as well.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • 2 bananas
  • 1 cup quick cooking rolled oats
  • 1/2 cup chocolate chips
  • 1 tablespoon peanut butter, heaping

Instructions
 

  • Preheat your oven to 180 C.
  • Mix all the ingredients together, drop by spoonfuls on to a cookie sheet and bake for 15 minutes.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Easiest Cookies Ever
February 18, 2017 Lee
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Easiest Cookies Ever

Stephen Connell, United States.
If nothing more, these do in fact sound interesting, and quite healthy. Just three ingredients. and just two if in a pinch.
Print Recipe
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Course Dessert
Cuisine Vegan, Vegetarian
Servings 12 cookies

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 1 banana
  • 1 cup quick cooking rolled oats
  • handful raisins, optional, OR any dried fruit

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a baking sheet and line with parchment paper.
  • Peel the banana and place in a bowl, add the oats, and any dried fruit. Using your hands mix everything together.
  • For oven baking, just drop by spoonful's to make about 12 cookies, slightly flatten them down, bake for about 15-20 minutes or until slightly golden brown.
  • For microwave cooking, shape spoonful's into flat cookie circles and cook for 30 seconds to 1 minute, making sure they do not burn.
5 Ingredients or Less,DESSERTS,VEGAN,VEGETARIAN