My husband LOVES Key Lime Pie. After a recent trip to Florida, he got a hankering for some, so luckily I found Recipe #161578 Kelly's Rich & Creamy Key Lime Pie which is just delicious and easy to make. But DH wanted me to drizzle a key lime sauce over the pie. So here is a recipe I found that, if desired, goes great with Peacefulnightdove's recipe. This would also be good drizzled over bread pudding, among other things.
I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.S., this can be a variation for people without it.
An Alice Medrich recipe. A lighter version.
8/22/05 Just adopted this recipe and will try my hand at it this weekend. Never had an Alice Medrich creation that wasn't divine so I'm looking forward to this one. TG
Fabulous little dessert that takes just minutes to prepare using pre made phyllo cups. Saw this recipe on Sunny Andersons Cooking for Real, tried it that night and it will go into my rotation of desserts that I actually make. Simple, delicious and super easy, what more can you ask for!
I made the most wonderful Baklava on ethnic night in gourmet class. I hadn't made it in a while and started craving it when I saw this little shortcut in a magazine at the doctor's office. (The best part about the wait is scanning the magazine rack!) Also, if you want to get even more fancy and creative, top with a dollop of Nutella or chocolate fudge, or even an chocolate mint bar.
This was by far the most sinful and delicious of all the bun fillings I found in China. Made from rich, crunchy black sesame seeds and rock sugar, or from black sesame tahini and fine sugar for a more paste-like consistency, this desert filling is absolutely divine in the fluffy filled bun recipe.
This time of year, you can't have too many fruit tarts. Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make.
That's what my mom called this recipe - "ultimate" , so I am assuming it's very good. Recipe was in her own writing. You can subsitute the vanilla with grated lime zest or orange zest (according to mom). If you want more caramel syrup, use 3/4 cup sugar instead of 1/2. Also, when caramelizing the sugar, do NOT let it get too dark - it will turn bitter. NOTE: Prep time is estimated.
This dark, decadent, and luxurious chocolate souffle is easy to make and can be the perfect finale to a romantic dinner.
Use the best quality dark chocolate.
This can be doubled.
Do adjust if doubling or trip;ling the recipe. I made triple the recipe and it did take 20 - 25 minutes to bake.
My photo is of leftovers that I made the day before for 6. I did warm the leftovers in the microwave oven topped with cream. We did have berries the day of serving and is a must!
This creamy Spanish custard is served as a starter or as a light dessert. It sounds funny but is very delicious! When making custards with extracts, stir the flavorings in after cooking because heat can dull their taste. Plan ahead the mixture must sit in refrigerator for 3 hours or even overnight.
Ataif / Atayif are famous throughout the Arab world & are eaten most often during Ramadan. They are a little fiddly & time consuming to make but are certainly worth it! This recipe is an old one but very similar to the version Arabic Bites blog : http://arabicbites.blogspot.com/2007/06/ataif-bil-ashta.html - take a look at the step by step pictures :)