Making Life Delicious..

Jace

Jace

Well-known Member
We all have 'em - that one extra special dessert "that we're known for"!

Making it for when 'company comes', a specia occasion, or just so!

What's yours?
 

Eton Mess...
etonmess_81082_16x9.jpg


...and in a minute I'm going downstairs to have some.. except I'll be using seedless grapes because I have no strawberries..well I do but they're canned.. so they're all mushy
 
It was hard to decide on just the "one extra special dessert". I think it's a toss up. You decide which one you'd rather have for dessert at my house! 😊

Tiramisu
simple-tiruamisu-recipe


Chocolate Cream Pie with a pretzel cookie crust
Chocolate Pie on plates


Bella ✌️
 
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Meyer Lemon Sponge Pudding Cake,
x2.jpg
(image from Google - I don't sprinkle powdered sugar on top. With Meyers you need to use more lemon juice, and slightly less sugar, than the standard recipe)

or,

Baked soft Caramel Custard.
I hate overfirm custards, like flan. I prefer very, very soft - "just barely set" - baked custards. A thin layer of caramel on the bottom of the baking vessel. It should be a touch darker than the usual 'golden brown', to take away some of that excessive sweetness and give more depth to the flavor. Then a soft baked custard that has to be spooned out, because it breaks apart at a touch. Interestingly, our Gen X/Millennial friends are totally wowed by this old-fashioned dessert. Their parents never made it, and no restaurant would ever serve it (too much trouble). It's totally new to them, LOL.
 
Bella said:
It was hard to decide on just the "one extra special dessert". I think it's a toss up. You decide which one you'd rather have for dessert at my house! 😊

Tiramisu
simple-tiruamisu-recipe


Chocolate Cream Pie with a pretzel cookie crust
Chocolate Pie on plates


Bella ✌️
Click to expand...
@Bella...Both look s-o-o good.. can't decide..I'll have 1 PC. of each, please!🤗
 
Lethe200 said:
Meyer Lemon Sponge Pudding Cake,
View attachment 222363
(image from Google - I don't sprinkle powdered sugar on top. With Meyers you need to use more lemon juice, and slightly less sugar, than the standard recipe)

or,

Baked soft Caramel Custard.
I hate overfirm custards, like flan. I prefer very, very soft - "just barely set" - baked custards. A thin layer of caramel on the bottom of the baking vessel. It should be a touch darker than the usual 'golden brown', to take away some of that excessive sweetness and give more depth to the flavor. Then a soft baked custard that has to be spooned out, because it breaks apart at a touch. Interestingly, our Gen X/Millennial friends are totally wowed by this old-fashioned dessert. Their parents never made it, and no restaurant would ever serve it (too much trouble). It's totally new to them, LOL.
Click to expand...
@Lethe200 .my daughter has made..and given to me...delicious!👍
 
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I really haven't made many desserts. My mom used to make a killer banana bread. Sounds ultra simple...but when done right...was just incredible. Not all that high in fat or sugar. I think my mom used overripe bananas or something? Just got the texture, sweetness content, just right...
 
All these look good! I honestly don't have one special treat, but several, like baklava, Greek finikia (honey cookies), brownies (my son's favorite), zucchini bread, banana bread, lemon meringue pie....I used to make ice cream at one time....but I rarely make them now.
 
One time, years ago, I made Shoo Fly pie, for my Dad who came for a visit.
It's a "Pa.dutch thing" ... molasses with crumb topping.
Different!
 

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