Recipes...?

I'm in 4-H and looking for a good dessert recipe to use, made from scratch. if you know any can you write them or give the link here? i need the name of the person who submitted it and/or the website. thank you!Recipes...?
http://www.marthastewart.com/portal/site…





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http://www.marthastewart.com/portal/site…Recipes...?
There are cake recipes here:





http://www.thatsmyhome.com/sweetspot/cak…
look in allrecipes.com


they have about 2000 dessert recipes. good luck and have fun
PINEAPPLE CREAM LOAF





1/2 c. butter


1 1/2 c. sifted confectioners sugar


2 egg yolks


1/2 tsp. lemon extract


8 3/4 oz. crushed pineapple, drained (3/4 c.)


1 c. dairy sour cream


2 stiffly beaten egg whites


8 lady fingers, split lengthwise





Cream butter and sugar together until fluffy. Add egg yolks, one at a time beating after each. Stir lemon extract and pineapple. Fold in sour cream and egg whites. Line bottom of 9 x 5 x 3 inch loaf pan with half the lady fingers. Top with half the pineapple mixture. Repeat layers. Chill 6 to 8 hours. Makes 8 to 10 servings.
Hot Fudge Sundae Cake





“I originally used a 2 or 2 1/2 quart microwavable safe dish but this cake does expand and it went all over the place...It wasn't fun cleaning out the microwave the 1st couple of times.”





1 cup flour


¾ cup sugar


2 tablespoons + ¼ cup cocoa, divided


2 teaspoon baking powder


¼ teaspoon salt


½ cup fat – free milk


2 tablespoons canola oil


1 teaspoon vanilla


½ cup chopped pecans


1 cup packed brown sugar


1 ¾ cup boiling water


Cool Whip





In an ungreased 3-4 quart microwavable safe dish combine the flour, sugar, 2 Tbsp cocoa, baking powder, and salt. Stir in the milk, oil, and vanilla, until combined. Fold in nuts. Combine brown sugar and remaining cocoa and sprinkle over batter. Pour boiling water over batter (DO NOT STIR). Microwave uncovered on high 9-10 minutes or until top of cake springs back when lightly touched. Serve with a dollop of Cool Whip. Serves 8





Submitted by:


L. Rissell
your asking me to do your homework. i could but now i think it is your turn
Treacle Pudding








Ingredients


Butter for greasing basin


10 tablespoons golden syrup


115g softened butter


115g caster sugar


1 lemon, finely grated and juiced


1 orange, finely grated and juiced


2 medium eggs


115g self-raising flour, sifted











Directions


Using the top of an 850ml pudding basin as a template, cut out a greaseproof paper lid. Liberally butter the inside of the basin and measure 4 tablespoons syrup into the bottom. Set aside.





Beat together the butter, sugar and citrus zest until pale and fluffy, then gradually beat in the eggs. Add half the orange juice and half the lemon juice. Finally, fold in the flour and spoon evenly into the pudding basin. Gently press the greaseproof paper onto the sponge mix before pleating a sheet of foil and tightly covering the bowl.





Place in a large saucepan and add enough boiling water to come halfway up its sides. Cover and return to the boil. Continue to boil over a moderate heat for 2 hours, replenishing the water regularly so that it never becomes too low. The pudding is ready when well risen and firm to touch.





Remove from the pan and leave to rest for a minute or two. Meanwhile put 6 tablespoons golden syrup with the remaining lemon and orange juice in a small saucepan. Gently heat, mixing all the ingredients together.





Loosen the pudding with a palette knife, before turning it out onto a warm dish. Serve with the hot sauce.
Hi


I like this dessert because its summery and easy to make, i'll leave the link for u. Hope this helps.


X D
One of the yummiest cakes I've ever made!!





Hummingbird Cake With Cream Cheese Frosting





3 cups all-purpose flour


2 cups granulated sugar


1/2 teaspoon salt


2 teaspoons baking soda


1 teaspoon ground cinnamon


3 eggs, beaten


1 1/4 cups vegetable oil


1 1/2 teaspoons vanilla extract


1 can (8oz) crushed pineapple, well drained


1 cup chopped pecans


2 cups chopped firm ripe banana


.


Cream Cheese Frosting:


16 ounces cream cheese, softened


1 cup butter, room temperature


2 pounds confectioners' sugar


2 teaspoons vanilla extract


1/2 to 1 cup chopped pecans





Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened.





Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.


Cream Cheese Frosting:


Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.





Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.