Any ideas ?My daughter needs a quick and easy desert recipe for her food tech project?
Toffee graham cracker bars
Ingredients:
20 graham crackers (individual squares), regular or chocolate
1 1/2 sticks butter (6 ounces)
3/4 cup brown sugar
1 teaspoon vanilla
1/2 cup chopped pecans
Preparation:
Line a jelly roll pan (10x15-inch) with foil; arrange graham crackers in the pan in a single layer. Combine butter and sugar in a heavy medium saucepan; bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes; stir in vanilla and chopped pecans. Pour the hot mixture over crackers and spread evenly. Bake 10 minutes at 350°. Remove at once from pan to flat surface to cool. When cool, break into smaller pieces.My daughter needs a quick and easy desert recipe for her food tech project?
Pudding Poke Cake
1 (18.25 ounce) package yellow cake mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 cup confectioners' sugar
4 cups milk
DIRECTIONS
Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.
* You can use different flavors of cake and pudding.
** Prepare cake and while that is baking mix the pudding together.
Easiest and yummiest recipe ever! Rice Crispy Cakes......better than the bought kind!
Ingredients:
4oz butter/marge
4oz marshmallows (colour doesn't matter)
4oz toffees/caramels
A box of Rice Crispies
Method:
Melt the butter/marge in a pan on a low heat, then add the toffees/caramels, stirring every so often. When melted, *** the marshmallows and stir. When everything is mixed together, take the pan off the heat.
Gradually add a couple of handfuls or large spoonfuls of rice crispies and stir in to the pan mixture, thoroughly coating the grains as you go.
Continue this - the mixture will coat more cereal than you expect!
Then, once you're happy, place the mixture in a greased tin or glass dish, wait until cool and place in the fridge.
When you're ready to serve it, bring out the dish from the fridge for ten mins or so before you cut it in to squares or whatever shapes you wish, because it will need to get up to room temp, otherwise it's impossible to cut!
For a variation, try drizzling melted chocolate on the top before you place it in the fridge, or put dried fruit in to the mixture with the rice crispies.
Good luck and enjoy, even if this is not suitable, it's fun and yummy as a treat!!! :-)
The perfect peach cobbler:
1 box yellow cake mix
1 lg can sliced peaches in heavy syrup
1 sm can sliced peaches in lite or heavy syrup
1 stick unsalted butter
cinnamon and sugar to sprinkle liberally on top
9x13 glass pan
Pre-heat oven to 400. Pour cake mix into pan. Pour large can of peaches on top. DO NOT STIR. Strain juice from small can and pour peaches in pan only. Cut up butter into pads and place randomly on top. Sprinkle cinnamon and sugar liberally on top. Bake for 45 min- 1 hr and serve warm. TA-DA! So easy and SO good!
Deluxe Sugar Cookies
1 cup butter, Do Not Substitute
1 1/2 cups confectioners sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
Granulated sugar
Mix thoroughly the butter, confectioners' sugar, egg, vanilla, and the almond extract. Blend in the flour, baking soda, and cream of tartar. Cover and chill for 2 to 3 hours. Heat the oven to 375 F. Divide the dough in half. Roll each half to 1/4 inch thick on a lightly floured cloth covered board. ( I use a lightly floured cutting board). Cut into desired shapes. Sprinkle with granulated sugar. Place on a lightly greased baking sheet. Bake for 7 to 8 minutes or until lightly golden brown on the edges. Amount depends on the size of cookie cutter used.
You could buy a premade cake to use for this one and omit the kahlua, or course. could just use chocolate syrup inplace of it. Pretty, quick and simple and delish.
Chocolate Trifle
1 chocolate cake mix (16 oz), prepared in a 13 x 9 inch pan as package directs, divided
1 cup Kahlua, divided
1 bag brickle chips, divided (12 oz)
1 pkg. instant chocolate pudding, prepared as package directs, divided (5.1 oz)
1 pint whipping cream, whipped, divided
1 pkg. slivered almonds (7.5 oz)
Shaved chocolate
Break half of the prepared cake into bottom of a pretty glass bowl. Pour half of Kahlua over cake. Sprinkle half the bag of brickle bits over the cake. Spread half of prepared pudding over top. Add half of whipped cream. Repeat all steps and top with slivered almonds or shaved chocolate. Chill. serves 6
Source: Home Cooking
Peach Caramel
Drain a medium tin of sliced peaches, chop lightly and arrange in the bottom of a medium dish. Sprinkle with flaked almonds. Next beat 1/2 pint of double cream until stiff , put over the almonds, smoothing with the back of a spoon. Refrigerate for at least 1/2 hour but longer if possible Then sprinkle over a good layer of brown sugar and put under a hot grill to caramelise. Watch carefully so it doesn't burn. A small blow torch does this well. It's really scrummy
Rich Chocolate Mousse
Ingredients:
Extra Thick Double Cream
Jar of Chocolate Spread (any make)
Sprig of mint
Method:
Empty the cream into large mixing bowl and then using a Tablespoon scoop out 2 or 3 spoonfuls of chocolate spread and add to the cream.
Using a wooden spoon or electric mixer, just mix the two together for about a minute.
Now spoon in to serving bowls and finish off with a sprig of mint herbs on top and serve.
Yummmmy!
What I do is put about 5 ice cream sandwiches on a plate and spread icing or chocolate mousse over it. then I stack 5 more and spread them with chocolate mousse or icing. Once it is completly stacked, I cover it with chocolate mousse or icing(whichever you prefer).When I am done I top it with either sprinkles,cherries or strawberries.and store it in the freezer. Delish!
PISTACHIO FLUFF
1 small pkg. INSTANT Pistachio pudding
1 9-oz. carton Cool Whip (thawed)
1 8-oz. can crushed pineapple
3/4 c. chopped nuts
1 c. miniature marshmellows
Fold all ingredients together until well blended. chill %26amp; serve. ... You can use other flavors of pudding too
There is a great bread pudding recipe that I like to use.
Rice pudding.
Take some leftover rice or cook some rice. Heat it in a pot with some milk, sugar, cinnamon, nutmeg, and vanilla until it'si creamy. To make it creamier use half cream and half milk.
Eton mess:
Whipped cream mixed with broken meringue set in layers, alternating with either raspberries or strawberries, or a mixture of both.
Couldn't be simpler.
I realy think at 13 your daughter should be asking for help on her own instead of having her mother do it.
Lemon bars
Cookies
Cookie Bars
No bake cheesecake
Dump cake - cherry filling, cake mix (yellow), butter and nuts. You can find a 'recipe' online it's amazingly simple.
chocolate mousse is super fast.
Or you could try cookies or brownies or a simple butter cake with melted chocolate as frosting.
banana au natural - buy banana, peel banana, serve!
Pancakes and maple syrup with ice cream (feeling hungry now)
Etons Mess...meringue, cream and berries all mixed together
Queen of puddings, a sure fire winner.
lemon cakes???
Does she have access to a stove? How about no-bake cookies? Stove top is needed to boil ingredients, but they get dropped on wax paper to cool off and harden. No baking.
This is a great one: http://allrecipes.com/Recipe/No-Bake-Coo…
brownies.. cake... those fast and easy cake mixes in the boxes
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