Dessert Recipes Easy
Preheat the oven to 180C / 160C. Grease a 6 cm deep, 20 cm long round cake pan. Line the bottom and side with baking paper.
Mash 2 bananas. Mix the butter and brown sugar lightly and loosely with an electric mixer. Stir in the eggs one by one. Stir in the banana puree. Sift the soda bicarbonate and half of the flour over the banana mix. Add half of the milk. Fold until just combined. Repeat with remaining flour and milk.
Put the cake mixture in the pan. Bake for 1 hour or until a skewer inserted in the middle comes out clean. Leave the cake in the pan for 10 minutes. Place on a wire rack to cool.
In the meantime, prepare sticky caramel sauce. Melt the butter and brown sugar in a large pan over medium heat. Let cook for 2 minutes or until melted and smooth. Add cream. Stir to combine. Bring to a boil. Reduce heat to medium. Simmer for 2 to 3 minutes or until the sauce has thickened slightly. Leave to cool for 15 minutes.
Whip the cream, sour cream and powdered sugar with an electric mixer until firm peaks form. Cut the cake horizontally in 3 layers. Place 1 layer of cake on a serving plate. Brush with 1/3 of the cream mixture. Top with the second layer, then half of the rest of the cream mixture. Sandwich with the rest of the layer. Dollop with the rest of the cream mixture. Cut the remaining bananas into rounds. Arrange at the top. Drizzle with caramel sauce. Sprinkle with hazelnuts and chocolate. Serve immediately.
Preheat the oven to 180C / 160C. Grease a 6 cm deep, 20 cm long round cake pan. Line the bottom and side with baking paper.
Mash 2 bananas. Mix the butter and brown sugar lightly and loosely with an electric mixer. Stir in the eggs one by one. Stir in the banana puree. Sift the soda bicarbonate and half of the flour over the banana mix. Add half of the milk. Fold until just combined. Repeat with remaining flour and milk.
Put the cake mixture in the pan. Bake for 1 hour or until a skewer inserted in the middle comes out clean. Leave the cake in the pan for 10 minutes. Place on a wire rack to cool.
In the meantime, prepare sticky caramel sauce. Melt the butter and brown sugar in a large pan over medium heat. Let cook for 2 minutes or until melted and smooth. Add cream. Stir to combine. Bring to a boil. Reduce heat to medium. Simmer for 2 to 3 minutes or until the sauce has thickened slightly. Leave to cool for 15 minutes.
Whip the cream, sour cream and powdered sugar with an electric mixer until firm peaks form. Cut the cake horizontally in 3 layers. Place 1 layer of cake on a serving plate. Brush with 1/3 of the cream mixture. Top with the second layer, then half of the rest of the cream mixture. Sandwich with the rest of the layer. Dollop with the rest of the cream mixture. Cut the remaining bananas into rounds. Arrange at the top. Drizzle with caramel sauce. Sprinkle with hazelnuts and chocolate. Serve immediately.
Spray 8-inch cake plate with non-stick spray, set aside
Make crust:
Mix the crushed graham crackers, butter and sugar in a medium bowl and stir
Squeeze the mixture into the bottom and sides of the pie plate, squeeze to compact (you can use a glass to squeeze the bottom, but use your fingers to squeeze the sides).
Place in the freezer while filling
How to make lemon cream filling:
In a medium bowl, mix the mascarpone cheese and sugar until smooth and creamy and set aside
Whip the cream in a separate bowl until soft tips form, add lemon juice and continue mixing until stiff tips form
Add the mascarpone cheese mixture to the whipped cream and mix at low speed to combine
Add condensed milk slowly and stir well
Pour the lemon cream mixture into the prepared pie plate and cool it for at least 6 hours or until it is firm Make topping: Mix the cream and powdered sugar in a blender until stiff tips form
Spread the whipped cream on the cooled cake or whistle, add lemon wedges if necessary
To serve
Preheat the oven to 325 ° F.
Line 13x9-inch pan with foil, with ends of the foil over the sides. Spread half of the waffles on the bottom of the pan. Add 2 tsp. Coffee granules on 2 tbsp. hot water; stir until it has dissolved. Spread half of the waffles in the pan. Keep the remaining dissolved coffee for later use.
Mix the cream cheese and sugar well in a large bowl using a blender. Add sour cream; mix well. Add eggs 1 at a time and mix at slow speed after each, just until blended. Remove 3-1 / 2 cups of batter; put in a medium bowl. Dissolve the remaining coffee granules in the remaining hot water. Stir in the removed dough; Pour over the waffles in the pan. Top with remaining waffles; Brush with the remaining dissolved coffee. Cover with the rest of the dough.
Bake for 45 minutes. or until the middle is almost set. Cool. Store in the refrigerator for 3 hours. Use plastic handles to lift the cheesecake out of the pan. Cover with cool whip and cocoa powder just before serving.
Heat the oven to 350 ° F.
Mix biscuit crumbs, nuts and butter; Press the bottom of the 9-inch springform pan.
Mix the cream cheese, 1/2 cup sugar and vanilla with a blender. Add eggs one by one and beat straight until blended after each. Remove 1 cup of dough. Stir the remaining sugar, pumpkin and spices into the remaining batter.
Place half of the pumpkin batter in the crust; Top with spoon half of the plain dough. Repeat layers; swivel slightly with the knife.
Bake for 45 minutes. or until the middle is almost set. Let cool completely. Store in the refrigerator for 4 hours.
Heat the oven to 350 ° F.
Line 13x9-inch pan with foil, with ends of the foil over the sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; Press on the bottom of the pan.
Mix the cream cheese and sugar well in a large bowl using a blender. Add sour cream and vanilla; mix well. Add eggs 1 at a time and mix at slow speed after each, just until blended. Pour over the crust.
Bake for 45 minutes. or until the middle is almost set. Let cool completely. Store in the refrigerator for 4 hours. Sprinkle with caramel; Sprinkle with the remaining nuts. Use foil handles to lift the dessert out of the pan before cutting it into bars.
Heat the oven to 350 ° F.
Cut each biscuit into quarters. Mix granulated sugar and cinnamon in a medium bowl. Add biscuit pieces in batches; throw to coat.
Place half of the biscuit pieces in a 3-liter corrugated tube pan or a 10-inch tube pan sprayed with cooking spray. Drizzle with half the butter. To repeat. Sprinkle with the remaining cinnamon sugar.
Bake for 40 to 45 minutes. or until the toothpick comes out clean near the center and the top is golden brown. Cool bread in the pan for 5 min; turn over on plate. Remove pan.
Mix the remaining ingredients with a blender until they are mixed. drizzle over warm bread.
