Plum pudding. Very delicious and easy dessert recipe.

Ingredients:

• 1 pound (480 g) mixed sultanas,raisins and currants
• 12 oz (360 g) prunes,stoned
• 5 oz (150 g) chopped mixed peel
• 4 tablespoons rum
• 5 oz (150 ml) light ale
• 3 large eggs,beaten
• 8 oz (240 g ) flaked almonds
• 1 apple,cored and grated
• 2 teaspoons mixed spice
• 12 oz 9360 g) brown sugar
• 2 oranges
• 2 lemons
• 2 teaspoons salt
• 8 oz (240 g) shredded suet
• 6 oz (180 g) plain flour
• 5 oz (150 g) breadcrumbs

Cooking Method:

1. In a large bowl,combine dried fruits and candied peel.
2. Add 3 tablespoons rum and ale.Mix well and leave to macerate overnight.
3. Drain fruit,reserving a liquid.
4. In a mixing bowl,combine prunes,eggs,almonds,apple,mixed spice,salt,brown sugar and juice and grated rind of oranges and lemons. Mix well.
5. Put suet in a bowl and work in flour and breadcrumbs.Stir in reserved liquid and add little more beer if mixture is to dry.
6. Knead to dough and mix in all remaining ingredients.
7. Tip mixture onto a clean,floured tea-towel and tie the corners together.
8. Using a wooden spoon,suspend in a large saucepan half filled with boiling water.Boil for 5 hours.
9. Drain plum pudding for 5 minutes before removing tea-towel.
10. Warm remaining rum and pour over plum pudding.
11. Serve hot with custard.More dessert recipes>>>>>

Fried pineapple fritters.Very delicious dessert cooked in a deep-fryer.

 

 

Ingredients:

• 15 1/2 oz (465 g) can pineapple rings,drained
• 4 oz (120 g) plain flour
• 1 1/2 teaspoon caster (superfine) sugar
• 1 large egg,beaten
• 1 tablespoon vegetable oil
• 4 oz (120 ml) milk
• 2 egg whites
• oil for frying
• 3 tablespoons icing sugar

Cooking Method:

1. Pat dry drained pineapple ring with paper towel.Set aside.
2. In a mixing bowl,combine flour and caster sugar.Mix well.
3. Stir in beaten egg,vegetable oil and milk. Beat until smooth.
4. Whisk egg whites until stiff and fold into batter.
5. Heat cooking oil in deep-fryer to 340 F (170 C).
6. Spear the pineapple rings on a fork,deep into batter and carefully lower into hot oil.
7. Fry three at a time for 2-3 minutes until crisp and golden.
8. Remove fried pineapple fritters from the pan and pat dry with a paper towel. Keep hot while remaining fritters are cooked.
9. Arrange fried pineapple fritters on a warmed serving plate.Sprinkle icing sugar over.
10. Serve with whipped cream.
11. More dessert recipes>>>>>

1. Place sliced bananas on a plate. Cover and refrigerate for at least two hours. 
2. Remove frozen bananas from the refrigerator and let thaw for a few minutes while you get out your mini muffin pan(s) — you'll need 18 wells. 
3. Lightly grease muffin pans with nonstick cooking spray. 
4. Add the bananas to a food processor. Process until smooth.
5.  Set aside one tablespoon of the mini chocolate chips and stir remaining chips into the banana ice cream. 
6. Scoop out the chocolate chip banana mixture into each of the wells. Sprinkle each with a few chocolate chips. 
7. Cover and refrigerate for at least an hour. 
8. Pop each one out carefully with a butter knife. 
9. Allow to thaw for a couple minutes and enjoy! 
10. Store banana dessert in a glass or stainless steel container in the freezer.

Slow Cooker Blueberry Peach Cobbler Recipe

Instructions:

1. In a large mixing bowl, combine peaches, blueberries, brown sugar, honey, and vanilla . Mix well and set aside.

1. In a medium mixing bowl, combine all dry ingredients.Whisk well. Using a pastry blender , cut in the butter until it is the size of small peas. In a small mixing bowl, combine the milk and vanilla. Stir well, then stir into the flour mixture until the dough comes together.
2. Lightly grease the bottom of the slow cooker with nonstick cooking spray. Crumble the dough evenly over the bottom of the slow cooker. Stir the fruits well to make sure it's evenly coated with the honey and brown sugar, then place on top of the dough.
3. Cover slow cooker and cook on high-heat setting for 2 ½ hours or until filling is hot and bubbly. 
4. Turn off the slow cooker and open the lid. Remove cooked dessert and transfer to a serving platter. Serve warm, with ice cream, if desired.

Oven baked salted caramel peanut butter bombs. Very delicious dessert baked in oven.
Makes 4-6 servings

Ingredients:
For the Brownies:
1/2 cup granulated white sugar
1/2 cup brown sugar
6 tablespoons unsalted melted butter
2 large eggs,beaten
1 teaspoon vanilla
3/4 cup coca powder
1/4 teaspoon sat
For the Caramel:
3/4 cup granulated sugar
3 tablespoons light corn syrup
4 tablespoons unsalted butter
1/4 cup (60 ml) heavy (double) cream
1 teaspoon vanilla
1/4 teaspoon salt

For the Chocolate Coating:
1 1/2 cups chocolate chips
1/4 cup chopped salted peanuts

Cooking method:

1. For the Brownies:Preheat oven to 350 F (175 C).
2. Lightly grease a 8x8 inch baking pan with nonstick cooking spray.
3. In a mixing bowl,combine sugars with melted butter.Beat until fluffy.
4. Stir in beaten eggs and vanilla.Beat for 2 minutes.
5. In a small mixing bowl,combine cocoa and salt.Mix well.
6. Add dry mixture to batter and mix until smooth.
7. Pour into greased baking sheet.Bake in preheated oven for 25 minutes.

1. For the Caramel: In a medium saucepan,combine granulated sugar and syrup.Mix well.
2. Cook over medium heat,stirring occasionally.
3. Once it is caramel colored, add unsalted butter and stir until the butter is melted.
4. Add heavy cream and stir until well combined.
5. Once it is caramel colored, add the butter and stir until the butter is melted
6. Stir in salt and vanilla.Cover and refrigerate until completely cooled.

1. Cut warm brownies into squares.
2. Pick up each brownie and squish it and form it into a ball in your hands.
3. Make a large indentation with your thumb in the ball and fill it with the cooled caramel.
4. Seal up the brownie around the caramel with your fingers and roll the brownie into a round ball.
5. Place on a sheet of parchment paper on a pan that will fit in your freezer. 
6. Freeze all the balls for about 20 minutes or until they're pretty cold.
7. Melt the chocolate chips in the microwave on medium power, stirring every 30 seconds until melted.
8. Stir in the peanuts.
9. Dip each brownie ball into the chocolate and then place back on the parchment.

Oven baked vanilla and chocolate chip cakes.Delicious cakes baked in halogen (turbo) oven.

Ingredients:

• 3/4 cup (180 g) unsalted butter
• 3/4 cup (180 g) granulated sugar
• 3 large eggs,beaten
• 3/4 cup (180 g) self-raising flour
• 1 teaspoon vanilla essence
• 1 2/3 oz (50 g) chocolate chips

Cooking Method:

1. Preheat turbo oven to 400 F (200 C).
2. In a mixing bowl,combine butter and sugar.Beat until pale and fluffy.
3. Stir in beaten eggs and vanilla essence.Beat well.
4. Sift self-raising flour and fold into mixture gently.
5. When thoroughly mixed,add the chocolate chips and stir again.
6. Place in cupcake cases and arrange on low rack of turbo oven.
7. Cook in preheated oven for 15-18 minutes.
8. Remove cooked vanilla and chocolate chip cakes from the oven.Place on a cooling rack to cool.
9. Serve warm.
10. More dessert recipes>>>

Slow cooker blueberry French toast.Delicious dessert cooked in slow cooker.

Ingredients:

• 1 cup (250 g) brown sugar
• 1 1/4 teaspoons ground cinnamon
• 1/4 cup (60 g) melted butter
• 12 slices bread
• 1 1/2 cups (370 g) fresh blueberries
• 5 large eggs,lightly beaten
• 1 1/2 cups (370 ml) milk
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• syrup,whipped cream and fresh blueberries for garnish

Cooking Method:

1. In a small mixing bowl,combine brown sugar,ground cinnamon and melted butter.
2. Mix well.
3. Grease slow cooker with nonstick cooking spray.
4. Coat the bottom of slow cooker with 1/3 sugar mixture.
5. Add 6 bread slices,then another 1/3 sugar mixture.
6. Sprinkle with fresh blueberries.
7. Add remaining bread slices and sugar mixture.
8. In a mixing bowl,combine beaten eggs,vanilla,milk and salt.Beat well.
9. Pour egg mixture over bread and press down lightly.
10. Cover slow cooker and refrigerate several hours.
11. Remove from refrigerator.
12. Cook on low-heat setting for 3-4 hours.
13. Serve blueberry French toast with syrup,whipped cream and fresh blueberries.

Cooking Method:

1. In a mixing bowl,combine softened cream cheese,pineapple,green pepper,onion and seasoned salt.
2. Beat until well blended.
3. Cover and refrigerate for 30-45 minutes.
4. Remove from refrigerator.
5. Shape into a ball and roll in chopped walnuts.
6. Cover and refrigerate overnight.
7. Serve pineapple cheese ball with assorted crackers.

Ingredients:

• 1 1/2 oz (45 ml) Bacardi white rum
• 1 1/2 oz (45 ml) Bacardi black rum
• 2 oz (60 ml)  Jose Cuervo® Especial gold tequila
• 4 oz (120 ml) freshly squeezed orange juice
• 4 oz (120 ml) unsweetened pineapple juice
• 1 oz 930 ml_ grenadine syrup

Plum Pudding #plum #pudding #dessert #sweet http://onlybestcooking.blogspot.ca/2015/08/plum-pudding.html Cooking Method: 

1. In a hurricane glass filled with crushed ice,combine all ingredients.
2. Mix well.
3. Garnish with maraschino cherries.
4. Serve with a straw.
5. More cocktail recipes>>>>>