Super good desert. I've loved this desert since I worked at a fancy restaurant as a waitress putting these together. I've been trying to get the recipe right for the filling for quite sometime and I've finally got it! Enjoy!!!!
Ok, this dessert is to die for, no kidding. Moist and sweet, full of sticky dates and lots of caramel flavour. The toffee sauce is it’s crowning glory. DO please make it, but if you want you can just serve it warm with some cold vanilla ice cream melting over the top. (Make the sauce though….you won’t be sorry you did!)
A favourite dessert of many. This makes good use of stale bread. Who knew that with such simple ingredients as bread, apples, butter, sugar…..you could make something so delicious and magnificent! It’s magic! When rhubarb replaces the apples, it is known as Blushing Betty! Another example of North American Colonial thrift!
This is just to die for!! I've never served this without someone wanting the recipe, but more than that, they want to take leftovers home! (That's why I always make a double batch!). It's a simple make-ahead sauce and can be used for dessert or breakfast. It's a great presentation when served in a wine or martini glass. I got this recipe from Bon Appetit magazine in 1995.
The name says it all! It has a delicious sugar crackle topping that forms by pouring the boiling water over the top before baking. This is my favorite cobbler recipe. Easy, impressive, and versatile. Can use any combination of berries, frozen or fresh.
"Waves of chocolate melt in your mouth upon tasting these filled cookies." Whenever I make these cookies, people offer me money to make them their own personal stash! From "Something's Chocolate" by Patricia Tatro Opler.
My kids saw this in Kraft's "What's Cooking magazine" and decided to make it for dessert when we had their teachers over for lunch. This is a simple make-ahead dessert that appeals to the eye and the stomach! Cook time is freezing time.
I had this recipe at a shower over 20 years ago and since then has been a must have at holiday's, graduation parties and get-togethers. I use a glass 9x13-inch dish and after it's done it's really pretty to look at and even better to eat..
It is Better if You use vanilla and not vanilla bean ice cream. Thanks for trying my ice cream recipe. :)
What a great twist on strawberry topped cheesecake! I found this to be quite a romantic dessert, so I made it with big, long-stemmed strawberries. As for the "crust" shortbread cookies or even pound cake crumbs would work.
Named after the city of Nanaimo in British Columbia, the first time this square was published under that name was in the early 1950's in the Vancouver Sun newspaper! This version of the original bar is from Company's Coming - 150 Delicious Squares! Later versions change the vanilla custard layer to mint or peanut butter but the original is my favourite.
You can make this a day ahead of a special occasion or keep it in the freezer. I used to freeze half because I'm very weak & I would eat the whole thing myself BUT I soon discovered that it tastes good even when its frozen!