America's Favorite Desserts

There are a wide variety of great desserts in America, many of which have actually been adopted from other cultures, whether we know it or not. But, what are America's favorite desserts? It's hard to say exactly, but the following desserts are definitely crowd-pleasers in the States.

Hot Fudge Sundae


The hot fudge sundae is an old-time American favorite. It's also very simple to make. You just need some ice cream and hot fudge. Most people also add their favorite nuts and cherries on top as well. This makes a delicious treat that is easily one of America's favorite desserts.

America's Favorite Desserts

Class Brownie

Brownies are a big time favorite with kids and seem to bring out the kid in most adults as well. Brownies can be made from pre-made mixes that can be bought from the grocery store, making it very simple and easy. Others might choose to actually make brownies from scratch, but either way you really can't go wrong with this popular dessert.

Chocolate Chip Cookies

Chocolate chip cookies are probably the most common cookie found in the US. These cookies fill cookie jars all across the country. Again, these are easily made by buying pre-made packages from the grocery store that only require you to throw them in the oven. Really, you can really find these cookies anywhere. You'll find it very difficult to find a store in America that sells cookies that doesn't sell chocolate chip cookies.

Lattice Pies

In American culture, the picture of a hot pie cooling off on a window seal is very common. These pies are usually lattice pies filled with fruits such as cherry or apple. They are not only in the movies though. They are very popular in American homes. Creating the lattice crust is sometimes difficult to pull off in an aesthetically pleasing way. Those that can do it, create a beautiful and delicious dessert.

Given the popularity of these desserts, there are a ton of different ways to make them. Everyone seems to have their own way of making their favorite dessert. Whether it was something that they stumbled upon themselves or a recipe that has been passed through the family or from a friend, you can rarely go wrong with any of these delicious desserts.

The Internet also provides numerous recipe versions for each of these desserts. To find a recipe that is sure to impress, visit this online recipe website today.

America's Favorite Desserts

Joseph Devine

Elegant Jello Recipes - Using Wine and Champagne For Decadent Desserts

Jello is usually made by combining gelatin powder with water, but you can also use other liquids to make these recipes. Fruit juice, soda, and ginger ale are all possibilities but some sophisticated recipes call for wine or champagne. These will give a nice flavor to the dish and alcohol-based gelatin desserts are nice if you are having a dinner party in the spring or summer.

Alcohol is used in a lot of dessert recipes, such as rum babas, sherry trifle and fruit flambees. Many extracts, such as vanilla extract, are alcohol-based and these give lots of flavor to dessert recipes. When using jello to make desserts, you usually have to use a liquid to dissolve the powder, unless you are making something like a gelatin salad recipe and only adding the powder to give color and flavor to the dish.

\"Spanish Desserts \"

Which Type of Wine to Use

Elegant Jello Recipes - Using Wine and Champagne For Decadent Desserts

If a recipe calls for champagne, you can use any sparkling white, since the flavor will be very similar and the sweetness of the jello means you do not have to use an expensive champagne unless you happen to have one open and the recipe only calls for a small amount of it.

For recipes with red wine, the recipe should tell you whether to use something dry or something light and fruity. If not, feel free to use any kind, since it is just to give some flavor to the dessert and also add some color.

If you are making a savory dish like beef with red wine, for example, it is a good idea to use a good one, since the flavor will be apparent in the finished dish. For dessert recipes, you have more leeway when it comes to the alcohol.

Recipe for Port Flavored Gelatin

What you will need:

  • 2 cups boiling water
  • 6 oz package raspberry gelatin
  • 1/3 cup port
  • 1/2 cup chopped walnuts
  • 15 oz cranberry sauce (whole berry is best)
  • 20 oz can crushed pineapple, drained

How to make it:

Dissolve the gelatin in the boiling water and let the mixture cool. Pour it into a serving bowl and add all the other ingredients. Chill the mixture until it has set. This recipe makes enough to serve twelve people.

Recipe for Jello with White Wine

What you will need:

  • 1/2 cup sweet white wine
  • 6 oz package cherry gelatin
  • 1 can black cherries, drained
  • 1 package Cool Whip

How to make it:

Soak the cherries in the wine for about an hour. Make the jello as directed on the package, but by substituting wine for some of the cold water. Stir the gelatin. Add the cherries to the jello when it is partially set. Adding them too early will cause them to sink. Keep one cup of jello separately in a bowl, then mix the Cool Whip into it. Whip well, and then use this mixture to top the set jello.

Elegant Jello Recipes - Using Wine and Champagne For Decadent Desserts

You can make all kinds of desserts with jello from mousses to cheesecakes and even pie recipes. What about making an elegant jello dessert with champagne or something fun and patriotic like a jello flag cake for your 4th of July party? - We Don't Make the Products We Just Make Great Desserts with Them!

Halloween Party Foods: Five Disgusting Desserts

Halloween is the one holiday where your imagination can run wild. In addition to making food taste good, you get to make it look gross, too. Here are five disgusting desserts for your next Halloween party or get-together.

1. Slasher Cake


The idea behind this is a violent killer with a knife. Use any kind of cake you like, in any flavor. You'll need to frost the top with a light colored frosting. Using a tube of red gel icing, or some royal icing colored red, create lines and pools of "blood."

Halloween Party Foods: Five Disgusting Desserts

If you have a severed body part prop, this gets even more gross. Put the hand, foot, finger, or eyeball on top the cake, with a pool of blood icing around the cut area.

For a final sickly touch, have a large knife nearby. Put red icing along the blade and in several spots on the handle, to look like bloody fingerprints.

2. Graveyard Cake

This is fun for kids to help you with. You can be as careful and painstaking as you like, or keep it simple.

Use a cake in a large baking pan, or a sheet type cake. Frost it, preferably with a dark colored frosting for nighttime, or green for daytime. You can sprinkle shredded coconut for grass.

Add tombstones using flat cookies or brownies. Use piping gel to add small crosses, RIP, or other words as inscriptions. Stand them up in the frosting. You might need to use toothpicks if they won't stay upright.

Make it elaborate by adding a fence from short pieces of licorice sticks or other firm stick-like candies around the edge. You can sprinkle gummy worms or fake bugs on top.

3. Black Cat Poop

These look disgusting, but they are one of the easiest treats to make. Simply use rice cereal treats made with a chocolate cereal. Or dip regular cereal treats into melted chocolate, then place on a cookie sheet to harden. Be sure to shape the treats into logs, while they are still warm, instead of letting them cool in a pan.

4. Zombie's Alive Cupcakes

Use any type of cupcake with any color frosting. Get plastic novelty tiny hands, or make some from marzipan or modeling chocolate. Stick them on the top of the cupcake, with the fingers pointing up, to look like zombie hands coming out of the ground. You can put a puddle of red icing at the bottom, to look like the wrist is bleeding.

5. Severed Head

You'll need a face mold for this. Place a layer of plastic wrap in the mold, then pour in a no-bake dessert. Use something like a gelatin dessert or no-bake cheesecake. After it has set, spread a puddle of strawberry or raspberry jam or sauce on a serving plate. Unmold the face on top of that.

There you have five easy, fun, and disgusting desserts for your next Halloween party. Even though these look gross, they taste terrific. Try them for yourself and see. Bone Appetit!

Halloween Party Foods: Five Disgusting Desserts

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Italian Desserts - Italian Cream Cake

Italian Cream Cake is more of a Southern dish than Italian. But that does not stop this cake from being extremely delicious. If you like your cake rich and full of goodies, you should give this one a try. While the true history of this recipe is lost, we can still enjoy this tasty cake.

This cake is also known as Italian Wedding Cake. There are also clues that may link this cake with the Delmonico or Hummingbird cakes. It is perfect for any special occasion. The cake is at its best when it remains moist, so do not over bake. Once you have it mastered, this cake will be both rich and delicate. You do not even have to frost it well. Traditionally, it is supposed to look rustic, so smearing the cake with frosting in all its rough-hewn glory should be more than adequate.


Recipe for Italian Cream Cake

Italian Desserts - Italian Cream Cake

Why save this recipe for a special occasion when you can make it whenever you want?

What You Need

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 large eggs, separated
  • 1 Tablespoon pure vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup coconut

Pecan Cream Cheese Frosting

  • 1 cup chopped pecans
  • 1 package cream cheese (8 oz), softened
  • 1/2 cup butter, softened
  • 1 Tablespoon pure vanilla extract
  • 16 ounces powdered sugar, sifted

How to Make It

Preheat your oven to 350 degrees Fahrenheit. Oil and flour 3 nine inch cake pans and set aside for later. Mix the butter and shortening in a large bowl. Using a medium speed on your mixer, cream it until it is light and fluffy. Add the sugar in a slow, steady stream to the mixture, beating well. Add the yolks one at a time, blending each one completely before adding the next. Stir in the vanilla.

Mix the flour and baking soda in a bowl. Add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin with the dry mix and end with the dry mix. Use a low speed to blend together. Stir in the coconut. Wash your beaters until they are clean. In another large clean bowl, beat the egg whites until you form stiff peaks. Fold gently into the batter.

Pour batter into the cake pans and bake in the oven for 25 minutes or until a knife inserted in the center comes out clean. Let pans cool on wire racks for 10 minutes. Remove cakes from pans and let them finish cooling on wax paper lined racks.


Roast the pecans in a small pan at 350 degrees Fahrenheit for 5 to 10 minutes or until lightly toasted. Let them cool. This adds a lot of flavor. Beat vanilla, butter, and cream cheese together at medium speed until it is creamy. Add 2 cups of sugar a little bit at a time on low until completely blended. Turn up the mixer to high to smooth out the frosting. Stir in the pecans.

Lay the first cake layer on a platter and apply a layer of frosting. Top with the second cake layer and repeat. Top with the third cake layer. Apply the remaining frosting to the top and sides of the cake. Decorate with extra pecans if you wish.

Italian Desserts - Italian Cream Cake

Enjoy many different cuisines like Italian food, Mexican food, and Chinese food. It is a lot of fun to try different recipes. Why not try some Cinco de Mayo recipes this spring? It will be great fun. The Sweet Side of Mexican Food

Easy Sugar Free Desserts For Everyone!

Are you looking for some easy desserts and sugar free cookie recipes for your special sugar free diet friends? Are you searching for some new sugar free cookie and dessert recipes for this coming Christmas party? How about creating some new and delicious sugar free recipes for everyone?

Mary is busy searching for sugar free desserts for her coming Christmas party. She is going to invite a numbers of sugar free diet friends .


According to her, her friends were very pleased to be included in her Christmas party list. Because most of the host cannot provide sugar free food for them, therefore they will not be invited.

Easy Sugar Free Desserts For Everyone!

She found some amazing sugar free recipes here...

Special Pudding

1000 ml milk
280g flour
6 eggs
a. Mix the flour and milk together, and beat well.
b. Whip eggs to a froth and add the eggs to the milk mixture.
c. Boil it for 2 hours, and serve hot with rich cream.


Nutmeg and Muskmelons

Ripe muskmelons
Ice lump
Pepper and salt
a. Wash nutmegs and melons.
b. Whip dry and cut into two.
c. Shake out the seeds lightly and put a lump of ice in each half.
d. Eat with pepper and salt.


Milk Rice

750 ml hot milk
100g rice
1/2 teaspoon salt
Raisins (seeded)
a. Wash and drain the rice.
b. Soak the rice with water for 20 minutes.
c. Pour away the water, add the rice and salt into the milk and boil.
d. When done, press the rice into small cups and serve with cream and raisins.


Cream Puff Dough

500 ml water
4 level tablespoons butter
500g flour (sifted)
4 eggs
a. In a saucepan, combine the water and butter and mix thoroughly.
b. When the water is boiling and butter thoroughly melted, turn instantly the flour and stir rapidly over the heat. In a moment you will have a perfectly smooth and soft dough free from sticky-ness.
c. Remove from heat and stand it aside till partly cold.
d. Break the egg into a cup, then turn it into the batter.
e. Beat for a moment, then add another and another.
f. Beat thoroughly and add the fourth good egg from the cup.
g. Beat he batter for 5 minutes and stand it aside for 1-1.5 hours.
h. Drop by tablespoonfuls into greased shallow pans and bake in a 170°C oven for 35-40 minutes.
i. When the puffs are done, they will be hollow and light.
a. The batter must be dropped far enough apart to leave rooms for swelling.
b. You may fill the puff shell with a little cold mashed fresh banana pulp, chopped nuts and raisins.


Tea Biscuits

240g flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter (melted
a. Mix the dry ingredients and rub in butter with the tips of your fingers.
b. Add water to make a dough just stiff enough to roll out.
b. Roll 1 cm thick and cut with a round cutter and bake in a greased pan in a preheated 200°C oven for about 10 minutes.


Drop Biscuits

240g flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter (melted)
a. Mix he dry ingredients and rub in the butter.
b. Add milk to make a mixture that may be dropped from a spoon without spreading.
c. Drop on a buttered pan 1 cm apart and bake in a preheated 200°C oven for 8 to 10 minutes.


Banana Raisins Pie

100g seeded raisins (chopped)
250 ml water
2 tablespoons sifted cracker crumbs
1 tablespoon flour
1 teaspoon butter
1 large banana (in thin slices)
1/4 teaspoon cinnamon
2 tablespoon lemon juice
3 tablespoons honey
1/4 teaspoon lemon extract
1/2 lemon rind (grated)
1 egg (well beaten)
2 tablespoons seeded raisins (cut in pieces)
a. Cook 100g chopped raisins in water until plump.
b. Remove from fire. Add crumbs and mix with flour and butter.
c. Let it stand and covered until cold.
d. Add cinnamon, lemon juice, lemon rind, honey and the lemon extract to the slices of banana.
e. Combine mixture, add egg and pieces of raisins.
f. Bake between two crust.

Now she has enough easy desserts and sugar free recipes for her coming Christmas party!

Easy Sugar Free Desserts For Everyone!

Food and Drink Paradise club is a wonderful gateway to meet all food lovers over the world.

Extraordinary recipes, cooking tips, and a free e-book will be given to all my newsletter subscribers. I shall show you how to create wonderful recipes for all occasions, including weddings, birthdays, parties, and many more. Please feel free to explore my work at

Thank you very much, and I love to see you soon again.

Joan Chang

Gluten Free Desserts - Some Ideas

People seem to think that gluten free living means no desserts, or no nice desserts, anyway. But it really doesn't have to be that way...

When it comes to gluten free desserts, you're best to stay away from the "Free From" shelves. Well, to be honest, apart from pasta, I would give those a miss anyway. Most of the products are pretty tasteless at best, and very pricey indeed.


But so far as desserts go, really, there's not much need for flour, anyway. Hopefully, you will have eaten enough bulk in the main course, and the sweet course is just a kind of codicil - more of a taste sensation than anything.

Gluten Free Desserts - Some Ideas

So, what can you eat for afters that isn't full of gluten? Here are a few suggestions.

First off, there's nothing much nicer in the summer time than a fresh fruit salad, and it's very easy to do. You just get a bunch of fruit, cut it up and add some juice or syrup. The trick is to leave fruit that browns in the air until last. So, by all means include banana and apple chunks, but put them in after you've made the liquid which holds it all together. And to be on the safe side, put some lemon or orange juice in as well (the acid stops the reaction from occurring).

Cut the fruit into pieces all about the same size. If you're including grapes or cherries (which you will probably cut in half to take out the stones or pips), then aim for that sort of size. Obviously, raspberries and blackberries are left whole, but strawberries can be cut in half or even into quarters, if they are too big. Chinese gooseberries/kiwi fruit should be skinned before you slice them up. The easiest way to do this is by cutting the stalk end off, then scoring all the way round, and dropping them into a bowl of very hot (even boiling) water for a few seconds, then into another bowl of cold water. After this, the skin should peel off quite easily.

For the liquid, you can either make a sugar syrup (just dissolve some sugar in a little hot water and make up with cold), or better is grape or apple juice. I have a friend who uses fizzy lemonade, but this has never appealed to me. You could also include a tin of mandarin oranges, and add the juice from that. Serve the fruit salad on its own or with a dollop of cream or other topping, or some gluten free ice cream and there's your dessert.

If you've got a bit more time to prepare, you could make a fruit jelly (jello). This may sound like kids' stuff = and it's certainly likely to go down well with children - but it's surprising how nice it is, and of course, there's no gluten in jelly.

You can use fresh or canned fruit. I generally use canned, and use the liquid from the can as part of the liquid when making up the jelly. Just put your jello mix or cubes into a measuring jug, add the least amount of boiling water to dissolve it, mix well, and when all the mixture has dissolved, pour in the juice from the can. You can add water to make it up to just under the right amount if you don't have enough juice. There will be a little bit of juice still clinging to the fruit, so don't overdo the water!

Put the fruit into the jelly mold or bowl and pour over the jelly, then cover and put into the fridge to set. This goes great with cream or evaporated milk, gluten free ice cream or your choice of topping.

For a most exotic dessert, which you will most likely want to keep for special occasions, you can make a pavlova. This is just a huge nest of meringue filled with fruit and cream, and is very yummy. You make the meringue the day before, so it has time to cool, then fill it just before serving. You can also buy frozen pavlovas (remember to check the label). The name pavlova (which is coming up as a spelling mistake, even though it's correct) comes from the name of the ballerina, Anna Pavlova, for whom the dessert was originally created. I don't know how often she ate it though, as ballerinas have to watch their weight, and this dessert definitely ain't for weightwatchers!

Another idea, which is a bit old fashioned, but really nice, is a home made rice pudding. You need a big casserole dish, 1½ pints of breakfast milk (or full cream milk), 4 ounces of pudding (round grain) rice, 2-4 tablespoonfuls of sugar (according to your taste), and a pinch of nutmeg or cinnamon. If you're using nutmeg, be careful not to overdo it, or the whole pudding will go bitter, and be completely inedible. Less is more with nutmeg, as they say. If you don't have creamy milk, then you add 2 or 3 little bits of butter.

Optionally, you can add a handful of raisins, but personally, I like my rice pudding plain.

Just put all the ingredients into the casserole dish and put it into the oven either in the center, or if you're cooking something else at the same time, near the bottom will do. Turn the oven on to about 300°F (150°C, gas mark 2). After half an hour, give it a stir, and again 30 minutes later. Cook for a further hour, and check to see if the rice is nice and soft - carefully lift the beautiful brown skin so as not to spoil it, and spoon out a little bit, let it cool down and taste to see if it's done. If not, give it another 15-30 minutes.

As you can see, it takes a long time to cook a decent rice pudding. But it's well worth the wait even though the fragrance of rice pudding being cooked is almost unbearably tempting. You can make it before you cook the main course and just put it in for 15 minutes to warm up again while you eat, if you like. If you find that there is too little milk in the pudding, pour a bit more in before reheating or add some milk or cream when serving (this also helps to cool it down a bit, which is useful if you're serving it to children). Of course, you can also eat it cold, but if you're going to do that, you may as well buy a can.

You don't get that delectable skin in a can, though (I'm not sure how nice it would be cold, anyway).

Children often like to put a spoonful of jam (jelly) in the middle of their bowl of rice pudding (after they've savored their portion of skin) and stir it in before they eat it. It makes a nice swirly pattern that kids really enjoy.

I hope these ideas have been helpful, and remember - when it comes to gluten free desserts, forget about the "free from" shelf.

Gluten Free Desserts - Some Ideas

Starting Out Gluten Free (containing tips on spotting gluten on ingredients labels, and gluten substitution) and my recipe books Gluten Free-Easy and Gluten Dairy Free-Easy and are now available on Kindle

Choosing the Best Sides, Drinks and Desserts to Go With Pizza

Ah, piping hot pizza! Some folks could live on pizza alone, never eating anything else. The average American devours an amazing 23 pounds of pizza each year, and even more pizza if they live in a college dorm. And while pizza is definitely an American (and global) staple food, there are certain side items, beverages, and desserts that seem to be custom made to go with this favorite culinary treat.



Pizza is a filling meal in itself, but adding side items to your pizza delivery order can make it even more special. The most commonly requested side items to go with pizza include:

Choosing the Best Sides, Drinks and Desserts to Go With Pizza

• Appetizers, like bread sticks, chicken strips, mozzarella cheese sticks, cheese bread, grilled eggplant, Buffalo wings, quesadillas, potato skins, nachos, calamari, coconut shrimp, or steamed clams. The type of appetizer that you choose will likely depend on the type of pizza that you order.

• Salad. A simple green salad is a great accompanying side item to go with your Issaquah pizza, but you can order a more robust salad as well. From chef's salad to a plain garden salad, you can bone up on your veggies while enjoying a perfect side dish to go with your pizza.


Many folks prefer the old stand-by drink for washing down their delicious pizza meal - soda. Soda, whether in cola, citrus, root beer, or other flavors, is an ideal beverage that can also be purchased in diet form for those who are watching their waistlines. Fruit juices are also a good choice that is a bit of a break from the norm for those who are big soda drinkers. The healthiest drink of all to have with your pizza is sparkling mineral water, which has no calories at all. For those who prefer a beverage with a bit more head to it, there's always beer, either in tap or from a bottle. And for the sophisticate on your list who wants to enjoy their pizza in true Italian style, wine in a favorite vintage can really cleanse the palette at the end of the meal. Wine a bit too much? Enjoy a wine cooler instead for fewer calories and less of a punch.


Some say that dessert is the best part of the meal, while others say that desert is entirely overrated and that they can't afford the calories! Dessert adds a pleasant end to any meal, especially when served with a hot cup of coffee or tea. Pastry desserts like baklava are always a popular treat when eating Italian. Baklava is a golden pastry with flaky layers that are separated only by syrup and walnuts. Tiramisu is another Italian favorite. This rich cake is drenched in espresso and layered with a mousse made from mascarpone cheese and then topped off with cocoa sugar. From ice cream to cheesecake to pie, there are many desserts that fit the bill for topping off your pizza meal.

Choosing the Best Sides, Drinks and Desserts to Go With Pizza

When he's not calling out for Issaquah pizza delivery, professional designer Robert Crowley is busy decorating modern kitchens in Italian pizzeria themes while also contributing to the website,

Pastries in Filipino Cuisine

There's no better way to cap off a hearty Filipino meal than with something light and sweet for dessert. No, not ice cream or milkshakes, although those are great too-we're talking about native Filipino desserts. If you think sweets have no place in Filipino cuisine, you can't be further from the truth. From simple sugar-raised doughnuts to elaborate cakes, there's always a sweet Filipino food that's sure to satisfy that sweet tooth.

But one dessert that deserves a mention is the Filipino pastry. Although not as popular as our kakanin or rice cakes, Filipino pastries are a steady favorite in many regions. They're also a great start if you want to bake your own Filipino desserts recipes. They don't require as much attention as kakanin, but they give you just the same sweetness. Here are some of the most popular pastries in Filipino cuisine, plus some recipes to help you get started.


Buko Pie

Pastries in Filipino Cuisine

It's hardly surprising that one of our favorite desserts comes from our top fruit export. Outside the country, buko pie is sold in pre-packed frozen slices, so we're lucky to get it here fresh and hot, not to mention cheap. It is a popular pasalubong for people who go south of Luzon, particularly to Laguna, Quezon, and Batangas. The filling is made from young coconut flesh mixed with macapuno, coconut milk, cream, and sometimes caramel. Most bakeries carry a cheaper version of the pie made from sweetened coconut juice and flour. If you feel like making your own, here's an easy recipe you can try.

Buko Pie


2 c all-purpose flour

2/3 c shortening

1 egg yolk

¼ c cold water

1 tsp salt

1 tsp vinegar

4 c shredded coconut meat

300ml condensed milk

2/3 c cornstarch

1 c coconut water

Procedure: Preheat your oven to about 435oF. In a bowl, combine the salt and flour and cut in the shortening until they form pea-sized pieces. In a separate bowl, mix the egg yolk, water and vinegar, then add to the flour mixture. Mix until the dough is soft and pliable. Split the dough into two balls, one part a bit bigger. Roll out the bigger dough until it's slightly bigger than your pie plate. Fit into the plate and let hang over the sides. Roll out the smaller dough, then set aside.
In a saucepan, combine the remaining ingredients and cook until thick. Let it cook for about 15 minutes, then pour into the crust. Cover with the smaller dough, seal the edges, and bake for about one hour.

Boat tarts

For a quick, cheap sugar fix, boat tarts are your best option. These are small, open pastries with a filling of caramel, ­langka (jackfruit), mango, or some other sweetened fruit. You can find them pre-packed in most groceries and cafeterias. They are a popular dessert for school lunches, mainly because they are fairly cheap and go well with most Filipino food recipes. If you can pull off a simple cake, boat tarts shouldn't be a problem.

Pili Nut Tarts


1 kg all-purpose flour

½ kg ground pili nuts

1 cup butter

1 cup sugar

1 cup condensed milk

1 cup ice water

Procedure: Mix the flour and sugar, and cut in the butter until they form small pea-sized balls. Slowly add in the water, stirring along the sides to help the dough hold together. Form the dough into small balls, then roll out about 1/8 inch thick. Press into tart molds and prick the sides and base with a fork. Bake the dough for about 20 minutes. Meanwhile, mix the condensed milk, sugar, and ground nuts. Pour into the baked crusts and top with pili slices. Return to the oven and bake until the filling turns golden brown.


Filipino macaroons are made with coconut shavings, which make them chewier than flour-based American ones. It's actually one of the easiest Filipino cooking recipes, so it's a great starter recipe for beginners. This one puts an unusual twist on the basic recipe.

Pandan Macaroons

Ingredients :

1 cup desiccated coconut

½ cup coconut cream powder

1 tsp pandan extract

¼ cup melted butter

1 ¼ cup sugar

¼ cup bread crumbs

3 eggs, separated

1 ¼ cup warm water

green food color

salt to taste

Procedure: Preheat your oven to 320oF. Grease a baking pan with butter and sprinkle a little flour to coat. In a bowl, mix the water and coconut cream powder, then set aside. Beat egg whites until they get foamy, then beat in the yolks. Combine the bread crumbs, desiccated coconut, sugar, salt, and butter. Add in the egg mixture, dissolved coconut cream, food color, and pandan extract. Mix well and pour into the pan. Spread evenly and shake down to compact the batter. Bake for about 20 minutes or until the sides are browned.

Pastries in Filipino Cuisine

Carlo Villamayor is the owner and co-author of the Filipino food [] blog, A devoted cook, he makes it his personal mission to spread the joy of Filipino recipes [] with food lovers the world over. Bon appetit!

Seven Ways to Avoid Diabetes

Diabetes is a disease that strikes more and more people every year, and the increase seems to only continue. This disease can lead to severe complications such as heart problems, kidney trouble, blindness, and amputation of limbs.

There is some thought that diabetes is genetic and that we may be born with a tendency for this disease. It is well known that it runs in families and women who have had gestational diabetes during pregnancy are at risk as well. Can we prevent or delay the onset of diabetes? Yes, here are some simple ways to allow you to avoid or delay this disease.

  1. Eat healthy and wisely. Eating smaller portions is a great way to lose weight. You can make it look like more by using a smaller plate or a salad plate. Avoid snacking while you are cooking. Don't be tempted to eat the unfinished food to keep from throwing it away or storing it in the refrigerator. Eat breakfast every day, and make your meal and snack times regular by having them at the same time each day.
  2. Limit your meat, poultry, and fish intake to no more than three ounces a day. In size, this is equal to about the size of a pack of cards. Another good tip is to listen to music instead of watching TV while you are eating. If you are watching TV while you are eating, you are not aware of how much you are eating and will almost always overeat.
  3. Skip desserts and refined sugars. When eating out, have a good-sized vegetable salad to take the edge off your appetite. When you receive your entrée, share it with your dinner companion, or ask for a take-home box immediately after receiving your meal. Have meals that have been stir fried or baked.
  4. Use low-salt broth instead of oil and butter.
  5. Drinking a full glass of water before eating will also help reduce your appetite.
  6. If you are eating at a fast-food restaurant, choose the healthier foods, such as grilled chicken, salads and fruits.
  7. Increase your exercise. Next to diet, exercise is vital to a healthy body especially for diabetics. If nothing else, try walking every day or swimming at your local club. Taking walks is a nice way to keep up with your friends and an enjoyable, healthy way to take a break from work related stress. If possible, avoid the elevator and take the stairs as much as you can. You can try to march in place if you cannot get outside for some reason.


All of these activities can help you prevent the onset of diabetes and all can improve your overall health levels. Try them!

Seven Ways to Avoid Diabetes
Seven Ways to Avoid Diabetes

For more information and resources on type 1 Diabetes, type 2 Diabetes, symptoms, diet and solutions visit Jeremy Parker's complete reference guide on Diabetes.

Basics of Cake Making - Formulas and Measurements

Bakers generally talk about formulas rather than recipes. If this sounds to you more like a chemistry lab than a food production facility, it is with good reason. The bakeshop is very much like a chemistry laboratory, both in the scientific accuracy of the procedures and in the complex reactions that take place during mixing and baking.

Ingredients are almost always weighed in the bakeshop, rather than measured by volume, because measurement by weight is more accurate. Accuracy of measurement, as we have said, is essential in the bakeshop. Unlike home baking recipes, a professional baker's formula will not call for 6 cups flour, for example.


To demonstrate to yourself the importance of weighing rather than measuring by volume, measure a cup of flour in two ways:
(a) Sift some flour and lightly spoon it into a dry measure. Level the top and weigh the flour.
(b) Scoop some unsifted flour into the same measure and pack it lightly. Level the
top and weigh the flour. Note the difference.No wonder home recipes can be so inconsistent!

Basics of Cake Making - Formulas and Measurements

The baker's term for weighing ingredients is scaling.
The following ingredients, and only these ingredients, may sometimes be measured by volume, at the ratio of 1 pint per pound or 1 liter per kilogram:
o Water o Milk o Eggs
Volume measure is often used when scaling water for small or mediumsized batches of bread. Results are generally good. However, whenever accuracy is critical, it is better to weigh.This is because a pint of water actually weighs slightly more than a pound, or approximately 16.7 oz. (This figure varies with the temperature of the water.)
For convenience, volume measures of liquids are frequently used when products other than baked flour goods-such as sauces, syrups, puddings, and custards-are being made.

Units of Measure
The system of measurement used in the United States is very complicated. Even those who have used the system all their lives sometimes have trouble remembering things like how many fluid ounces are in a quart and how many feet are in a mile.

The Metric System
The United States is the only major country that uses the complex system of measurement we have just described. Other countries use a much simpler system called the metric system.

Abbreviations of U.S. Units of Measure Used
ounce (oz)
gallon (gal)
quart (qt)
pint (pt)
fluid ounce( fl oz)
tablespoon (tbsp)
teaspoon (tsp)
inch (in)

In the metric system, there is one basic unit for each type of measurement:
The gram is the basic unit of weight.
The liter is the basic unit of volume.
The meter is the basic unit of length.
The degree Celsius is the basic unit of temperature.
Larger or smaller units are simply made by multiplying or dividing by 10, 100,
1000, and so on.These divisions are expressed by prefixes. The ones you need
to know are:
kilo- = 1000
deci- = 1D10 or 0.1
centi- = 1D100 or 0.01
milli- = 1D1000 or 0.001

Formulas and Measurement
Metric Units
Basic units
Quantity Unit Abbreviation
weight gram g
volume liter L
length meter m
temperature degree Celsius °C
Divisions and multiples
Prefix/Example Meaning Abbreviation
kilo- 1000 k
kilogram 1000 grams kg
deci- 1D10 d
deciliter 0.1 liter dL
centi- 1D100 c
centimeter 0.01 meter cm
milli- 1D1000 m
millimeter 0.001 meter mm

Converting to Metric
Most people think the metric system is much harder to learn than it really is. This is because they think about metric units in terms of U.S. units. They read that there are 28.35 grams in an ounce and are immediately convinced that they will never be able to learn metrics. Do not worry about being able to convert U.S. units into metric units and vice versa. This is a very important point to remember, especially if you think that the metric system might be hard to learn. The reason for this is simple.You will usually be working in either one system or the other.You will rarely, if ever, have to convert from one to the other. (An exception might be if you have equipment based on one system and you want to use a formula written in the other.) Many people today own imported cars and repair them with metric tools without ever worrying about how many millimeters are in an inch. Similarly, if and when American bakeshops and kitchens change to the metric system, American cooks and bakers will use scales that measure in grams and kilograms, volume measures that measure in liters and deciliters, and thermometers that measure in degrees Celsius, and they will use formulas that indicate these units.They will not have to worry about how many grams are in an ounce. To become accustomed to working in metric units, it is helpful to have a feel for how large the units are.The following rough equivalents may be used to help you visualize metric units. They are not exact conversion factors.

A kilogram is slightly more than 2 lb.
A gram is about 1D30 oz. A half teaspoon of flour weighs a little less than a
A liter is slightly more than a quart.
A deciliter is slightly less than a half cup.
A centiliter is about 2 tsp.
A meter is slightly more than 3 ft.
A centimeter is about 3D8 in.
0°C is the freezing point of water (32°F).
100°C is the boiling point of water (212°F).
An increase or decrease of 1 degree Celsius is equivalent to about 2
degrees Fahrenheit.

Metric Formulas and Recipes

American industry will probably adopt the metric system someday.Many recipe writers are already eager to get a head start and are printing metric equivalents. As a result, you will see recipes calling for 454 g flour, 28.35 g butter, or a baking temperature of 191°C.No wonder people are afraid of the metric system! Kitchens in metric countries do not work with such impractical numbers, any more than we normally use figures like 1 lb 11D4 oz flour, 2.19 oz butter, or a baking temperature of 348°F.That would defeat the whole purpose of the metric system,which is to be simple and practical. If you have a chance to look at a French cookbook, you will see nice, round numbers such as 1 kg, 200 g, and 4 dL.
The metric measures in the formulas in this book are NOT equivalent to the U.S. measures given alongside them.You should think of the metric portion of the formulas as separate formulas with yields that are close to but not the same as the yields of the U.S. formulas. To give exact equivalents would require using awkward, impractical numbers. If you have metric equipment,use the metric units, and if you have,use the U.S. units.You should rarely have to worry about converting between the two. For the most part, the total yield of the metric formulas in this book is close to the yield of the U.S. formulas while keeping the ingredient proportions the same. Unfortunately, it is not always possible to keep the proportions exactly the same because the U.S. system is not decimal-based like the metric system. In some cases, the metric quantities produce slightly different results due to the varying proportions, but these differences are usually extremely small.

The principle of using a baker's scale is simple: The scale must balance before setting the weights, and it must balance again after scaling. The following procedure applies to the most commonly used type of baker's scale.
1. Set the scale scoop or other container on the left side of the scale.
2. Balance the scale by placing counterweights on the right side
and/or by adjusting the ounce weight on the horizontal bar.
3. Set the scale for the desired weight by placing weights on the right side
and/or by moving the ounce weight.
For example, to set the scale for 1 lb 8 oz, place a 1-lb weight on the right side and
move the ounce weight to the right 8 oz. If the ounce weight is already over 8 oz, so
that you cannot move it another 8, add 2 lb to the right side of the scale and subtract 8
ounces by moving the ounce weight 8 places to the left. The result is still 1 lb 8 oz.
4. Add the ingredient being scaled to the left side until the scale balances.

A good balance scale should be accurate to 1D4 oz (0.25 oz) or, if metric, to 5 g. Dry ingredients weighing less than 1D4 oz can be scaled by physically dividing larger quantities into equal portions. For example, to scale 1D16 oz
(0.06 oz),first weigh out 1D4 oz,then divide this into four equal piles using a small knife.

For fine pastry work, a small battery-operated digital scale is often more useful than a large balance scale. A good digital scale is relatively inexpensive. It can instantly measure quantities to the nearest 1D8 oz or the nearest 2 g. Most digital scales have a zero or tare button that sets the indicated weight to zero. For example, you may set a container on the scale, set the weight to zero, add the desired quantity of the first ingredient, again set the weight to zero, add the second ingredient, and so on. This speeds the weighing of dry ingredients that are to be sifted together, for example.However, remember that careful weighing on a good scale is more accurate.

British bakers have a convenient method for measuring baking powder when small quantities are needed.They use a mixture called scone flour. To make a pound of scone flour, combine 15 oz flour and 1 oz baking powder; sift together three times.One ounce (1D16 lb) scone flour thus contains 1D16 (0.06 oz) baking powder. For each 1D16 oz baking powder you need in a formula, substitute 1 oz scone flour for 1 oz of the flour called for in the formula. In order to make formula conversions and calculations easier, fractions of ounces that appear in the ingredient tables of the formulas in this book are written as decimals.Thus,11D 2 oz is written as 1.5 oz and 1D4 oz is written as 0.25 oz.

Bakers use a simple but versatile system of percentages for expressing their formulas. Baker's percentages express the amount of each ingredient used as a percentage of the amount of flour used. To put it differently, the percentage of each ingredient is its total weight divided by the weight of the flour,multiplied by 100%, or:
100% = % of ingredient

Thus, flour is always 100%. If two kinds of flour are used, their total is 100%. Any ingredient that weighs the same as the amount of flour used is also given as 100%.The cake formula ingredients listed on page 11 illustrate how these percentages are used.Check the figures with the above equation to make sure you understand them. Please remember that these numbers do not refer to the percentage of the total yield.They are simply a way of expressing ingredient proportions. The total yield of these percentage numbers will always be greater than 100%. The advantages of using baker's percentages is that the formula is easily adapted for any yield, and single ingredients may be varied and other ingredients added without changing the whole formulation. For example, you can add raisins to a muffin mix formula while keeping the percentages of all the other ingredients the same. Clearly, a percentage system based on the weight of flour can be used only when flour is a major ingredient, as in breads,cakes,and cookies.However, this principle can be used in other formulas as well by selecting a major ingredient and establishing it as 100%. In this book, whenever an ingredient other than flour is used as the base of 100%.

Basics of Cake Making - Formulas and Measurements

Olive Garden Restaurant Specials and Promotions

It's Time to Take Advantage of Olive Garden Restaurant Specials

If you haven't checked out the latest Olive Garden restaurant specials, then you're definitely missing out. For starters, their Never Ending Pasta Bowl is back, and for only .95 you get to choose from a variety of tasty dishes, such as the newly introduced Creamy Parmesan Portobello, and the Chianti Three Meat special.


There are over 40 pasta bowl combinations from which to choose, including 7 pastas and 6 sauces. Pastas include:

Olive Garden Restaurant Specials and Promotions

- Spaghetti
- Whole wheat linguine
- Linguine
- Fettuccine
- Penne
- Angel hair
- Orecchiette

Aside from the two aforementioned sauces, the other sauces available include Alfredo, Meat sauce, Five Cheese Marinara, and regular Marinara. You can also add meatballs, Italian sausage or the new roasted chicken option for just .95 more. And, you get unlimited salad and breadsticks with your bottomless pasta bowls!

Besides the Never Ending Pasta Bowl, there are many other new and "special" things available on the OG menu. The Shrimp and Crab Tortellini Romana is brand new, and worth heading to your favorite location to try out.

New Dishes On The OG Menu

Other new entrees gracing the Specials section of the OG website include Seafood Brodetto, which consists of scallops, shrimp, and tilapia with spinach and mushrooms, simmered in a delectable white wine and marinara-saffron broth. Yum!

Parmesan Crusted Bistecca is also a new introduction to the OG menu, and features a grilled 8 ounce sirloin covered in a Parmesan-herb breading and accompanied by garlic Parmesan mashed potatoes and asparagus soaked in a balsamic glaze.

The Capellini di Mare is a deep plateful of succulent shrimp, clams, and mussels in a white wine, garlic and zesty marinara sauce. It's served on top of capellini pasta, and topped with fresh basil.


Dessert specials at Olive Garden include the Dolcini, or "Little Dessert Treats", which lets you choose from 5 fabulous Artisanal flavors, served in a small glass. The Warm Apple Crostana features rich vanilla cream and caramelized almond biscotti; the Triple Chocolate Strata is a sumptuous Italian chocolate torta with creamy mousse, topped with an irresistible dark chocolate ganache.

Be sure to bring your appetite along and get more of the fantastic tastes of Olive Garden for your buck!

Olive Garden Restaurant Specials and Promotions

Anya Weigel is a hobby web designer and likes to help consumers find good deals on items as well as coupons to save money. Visit Olive Garden Coupons at for more information.

Kid's Cupcake Recipes

Cup cakes are a favorite treat for kids of all ages. Cupcakes can be decorated for all seasons and reasons. These are quick, easy cup cake recipe that kids can prepare with the help of an adult.

These cupcakes could always be made starting with a boxed cake mix. But where is the fun in that? With these recipes, you and the kids start from scratch and create memories as well as some delicious mouth watering treats.


Lemon Cupcake Recipe

Kid's Cupcake Recipes


  • 3½ oz. softened butter
  • 3½ oz. softened cream cheese
  • 2 tsp. finely grated lemon rind
  • 2/3-cup superfine sugar
  • 2 eggs
  • ½ cup all-purpose (plain) flour
  • 1/3 cup self-raising flour


1. Pre-heat oven to 325F

2. Line a 12-cup muffin pan, with cupcake papers

3. Beat the butter, cheese, lemon rind, sugar and eggs until smooth and creamy

4. Sift the flours together

5. Add the flour gradually to the cheese mixture
6. Beat on a low speed, until just combined

7. Divide the mixture evenly between the 12 muffin tins

8. Bake for 25 minutes until firm to touch

9. Allow to cool for a few minutes and then transfer to a wire rack

Yields: 12 cupcakes

Frost with purchased lemon frosting. Enjoy

Basic Vanilla CupCake Recipe


  • *5 oz. Butter - softened
  • *5 oz. superfine sugar
  • *6 oz. self-raising flour
  • *3 eggs
  • *1 tsp. vanilla extract


1. Preheat the oven to 350F

2. Line a 12-cupcake pan, with cup cake papers

3. Crack the eggs into a cup and beat lightly with a fork

4. Place all the ingredients in a large bowl

5. Beat with an electric mixer for 2 minutes, until light and creamy

6. Divide the mixture in the muffin pan

7. Bake for 18-20 minutes until risen and firm to touch

8. Allow to cool for a few minutes and then transfer to a wire rack

9. Allow to cool fully before applying the frosting

Yields: 12 cupcakes

Frost with purchased vanilla frosting. Enjoy

Kid's Cupcake Recipes


Do you need Kid-Friendly Recipes? Christine Steendahl - "The Menu Mom" invites you to visit Kid Approved Meals to pick up your personal 13 week breakfast and lunch menu designed just for children!

Interesting Facts About Pancakes

Pancakes are one of most popular breakfast items in the United States and in some other countries around the world. We especially enjoy having pancakes with maple syrup, and coffee. Sometimes we tend to eat them as snacks. Why do we love eating them so much, what is so special about pancakes? Some people often take pancakes for granted, and don't really know their background. What is the history behind pancakes and why are they so popular?

Here are some interesting pancake facts you may not be aware of:


  • Pancakes have traditionally been eaten on shrove Tuesday, this use to be way back in days, around a 1000 years ago.
  • Pancakes can be found in many cultures around the world, although they might not use the same ingredients as pancakes, they are generally similar in taste and texture.
  • Maple syrup, which goes great with pancakes, is actually a tree sap, that comes from the maple tree, which is found mostly in the Canadian region.
  • The French often make a wish while turning the pancake during the cooking process, while holding a coin in the other hand.
  • The first recipe for pancakes were listed in the 15th century, in a English cookbook.
  • The world's largest pancake was cooked in Roch-dale Manchester in the year 1994, which was around 15 meters in diameter, weighed 3 tons, and had a whopping two million calories.
  • Pancake tossing can be considered a funny sport, one such person ran a marathon while continuously tossing a pancake for three hours.
  • William Shakespeare loved pancakes so much, that he mentioned them in his plays.
  • A fairly new trend that has emerged just recently are pancakes sandwiches.
  • Long time ago, before baking soda was invented, cooks often used freshly fallen snow, as a secret ingredient which contained ammonia, that made pancakes come out nice and soft.
  • Pancakes are often made on griddle, that is because griddle cooking is quite older than baking.
  • If you use baking soda along with butter milk as an ingredient for pancakes, the baking soda, will remove the acidic properties that often come with butter milk, thus a better tasting pancake.
  • In Europe pancakes are often eaten on easter day, as a they have a quite a significance related to easter.
  • Pancakes when in their original state are pour-able batter type which are made of milk, flour, butter, and eggs. Unlike breads, which tend to be semi solid.

Interesting Facts About Pancakes
Interesting Facts About Pancakes

If you are interested in pancake facts and would like to know more then feel free to visit my detailed guide to interesting facts about pancakes.

First Birthday Cakes - 7 Tips For A Killer Cake

First birthday cakes are often the most stressful part of
planning a baby's first birthday. Many new mothers want
something special and memorable, yet easy to prepare.

The problem is they're just not sure where to start. Should
you choose a cartoon character or an animal? Is a rectangle
one better, or should you go round? Well, fear not. Here are 7 easy first birthday cake tips
that will help you make the perfect cake.


1. Make It Kid Approved -

First Birthday Cakes - 7 Tips For A Killer Cake

The first thing to keep in mind
is that you need to make the cake with the kids in mind.
Ok, so this may seem like a no-brainer, but consider what a
kid likes in a birthday cake.

Gooey and sticky are always winners. Bright colored icing is
a must. Also, keep in mind that your new baby will likely be
eating it with their hands, so something spongy will help
make it finger-friendly.

2. Make It Look Like It Can Move -

Chances are your little
one will never remember this cake. But you can make it one
they recognize and enjoy. But one-year-olds are learning
about shapes and movement. Consider decorating it with cars
or trains. Use big shapes.

3. Go Easy On The Sugar -

Your baby, as you know can have
a sensitive stomach at times. By making their cake with
less sugar, you can make sure their little tummy plays
along. One easy way to do this is to use whipped cream
instead of icing. It's easier to spread, too.

4. Two Is Better Than One -

With a first birthday [], the mess is inevitable and
frankly, your baby is more likely to treat their cake like
modeling clay rather than food. But you have the guests to
consider too. So, try making two cakes, a larger one for
the guests, a small one for your baby to smash. That way
everyone gets cake and a video-opp too.

5. Use A Thin Layer Of Icing First -

Icing the cake can
make you want to cuss (bite your tongue, though). It never
seems to fail that chunks of cake get ripped off while
spreading the knife.

Two things you can do: one let the cake cool all the way.
And second, spread a real thin layer of icing first and let
it sit. This will make the second, real layer much easier to
spread. Plus it's easier to camouflage places where the cake
has peeled off.

6. Draw On It -

When cutting your sheet cake into a shape,
use icing to draw on it first. This will ensure you have
the shape you want before cutting. Plus the icing tastes
better than an ink pen (that was bad, I know).

7. Make Your Cake Number 1 -

And finally, here's an easy
way to cut your cake into the shape of a one. First, take
your sheet cake and cut it down the middle long ways. Use
one of these halves to make the "foot" and "upper lip" of
the 1. The other half will be the main body of the 1.

To do that simply cut the selected half at the 1/3 mark.
Take the 2/3's piece and place it at the bottom of the first
long piece. That's your foot. Then take the 1/3 piece, cut
it once from corner to corner, making a triangle, and use
one of these as the "upper lip." That's it. Oh, and snack on
the leftover piece.

There you go. First birthday cakes don't have to be the
Booga Bears. With some simple techniques, you can pull off
a winner very easily.

And if you want additional first birthday party ideas,
visit my blog.

First Birthday Cakes - 7 Tips For A Killer Cake

Make your baby's first birthday a roaring success. Discover cake secrets, memorable activities, and more. To learn more, visit Alyse's blog, Childrens Birthday Cakes.

Jello Cake Recipe - Classic Jello Poke Cake Recipe

When you think of a Jello cake recipe, there's only one cake that is so popular that it immediately pops into your head: the classic Jello poke cake. This cake is famous for being extremely flexible in its use of gelatin flavors. When it's sliced into, you'll see the colorful stripes inside. Whatever flavor you use it's sure to be a hit.

1 package white or yellow cake mix (for two layers)


1 small package flavored gelatin, any flavor

Jello Cake Recipe - Classic Jello Poke Cake Recipe

4 eggs

1/3 cup oil

1 cup water (for the cake mix)

1 (12 oz.) container Cool Whip

1 cup water (for gelatin)


Preheat oven to 350 degrees.

Prepare cake, according to package directions, using eggs, oil and water. Bake cake in a 13x9-inch pan for 40 to 45 minutes. Let cake cool in pan for at least 15 minutes.

Poke holes across the entire surface of cake with a fork.

Dissolve the gelatin in 1 cup of boiling water. Pour the warm gelatin slowly over the surface of the cake (gelatin will soak into the cake). Place cake in the refrigerator and chill for about 4 hours.

Spread whipped topping on top of cake before serving. Refrigerate leftover cake.

=> Jello Cake Recipe: Jello Lemon Cooler Cake

This is a great cake to make for picnics and when company comes to visit. It's got a nice sweet and tangy tartness to it that will tingle your tastebuds.

1 package lemon cake mix

1 cup hot water

2 (3oz.) packages lemon flavored gelatin

1 cup milk

1 (3.4 oz.) package lemon pudding mix

1 (8 oz.) container Cool Whip, thawed


Prepare cake mix according to package directions and bake in a 9x13-inch pan. Let cake cool, then poke holes across the entire cake surface using a fork.

Dissolve the lemon gelatin in 1 cup of hot water. Pour warm gelatin over the entire cake. Place cake in the refrigerator and let it cool.

In a large bowl, mix together the milk, lemon pudding mix and the remaining package of lemon gelatin; stir until all ingredients are thoroughly dissolved. Fold in the whipped topping and spread over top of cake. Refrigerate until ready to serve.

=> Jello Cake Recipe: Strawberry Jello Cake Recipe

This strawberry Jello cake is something special. The perfect Jello dessert recipe for warm afternoons and those special occasions when you want to make a dessert they'll be talking about for days.

1 package white cake mix

1 (3 oz.) package strawberry gelatin

3 tablespoons flour

1/4 teaspoon salt

1 cup oil

1/2 cup water

4 eggs

1 (10 oz.) package frozen strawberries


Preheat oven to 350 degrees.

In a large bowl, sift the cake mix, flour, gelatin mix and salt together. Stir in the oil and water. Beat well. Add in the eggs, one at a time; mix well.

In a medium, bowl mash up the entire bag of strawberries. Stir half of the strawberries (5 oz.) into the cake batter. Pour cake into 2-layer cake pans and bake for 30 minutes. Let cake cool and spread strawberry icing on top.

Strawberry Icing

1 stick butter

1 box confectioners' sugar, sifted


Cream the butter. Gradually add in the sugar and the remaining mashed strawberries. Mix until icing is a smooth, creamy texture.

=> Jello Cake Recipe: Jello Pudding Cake Recipe

Just like the poke cake, this Jello pudding cake is flexible when it comes to flavor. Choose the flavor that you want and enjoy a moist, rich-tasting cake that will not last for very long, because it's so scrumptious.

1 package white or yellow cake mix

1 (12 oz.) can fruit flavored soda (any flavor)

1 small box gelatin (same flavor as soda)

1 cup warm water

1 small box vanilla pudding

1 container Cool Whip


Prepare cake according to package directions. Bake cake in a 13x9-inch pan. Let cake cool. Poke holes into cake surface with a fork. Pour flavored soda over cake.

Dissolve gelatin into 1 cup warm water. Pour gelatin over the entire cake.

Prepare pudding according to package directions. Spread pudding over top of cake.

Spread whipped topping over top of entire cake. Refrigerate cake until ready to serve.

Jello Cake Recipe - Classic Jello Poke Cake Recipe

Easy to make – fun to drink


Italian Dessert Cannoli Recipe

Cannolis are a great Italian dessert and they were said to have been developed by Sicilians in Palermo, Italy. These fried wafers are filled with a mixture of ricotta, candied fruit, chocolate, and other ingredients, and they are very, very tasty! Sicilians are supposed to have created this great dessert recipe, and I think that they are just delicious. I hope that this recipe is fairly easy to follow. You will need some type of dowel or metal tube that you will use to form out your cannoli shells. If you have a 3 ½ inch in diameter ring or even a 3 inch ring, you will need this to form the shape of your shells, also. You will also need a deep fryer, or a pan that is deep enough for these shells to float in oil.

Ingredients for Cannoli Shells:


3 Cups of unsifted flour

Italian Dessert Cannoli Recipe

1/4 Teaspoon of cinnamon

1/2 Teaspoon of salt

3 Tablespoon of granulated sugar

2 eggs

2 Tablespoon of firm butter cut into small cubes

1/4 Cup of a good Marsala wine

1-2 egg whites, whisked slightly

First thing is to sift the flour with salt, cinnamon, and granulated sugar. You will make a well in the center of your sifted flour mixture. In the middle of the well you have made you will add the egg and butter and start mixing with a fork. You will work the egg mixture with the fork from the center out, to incorporate the moist egg with the flour mixture. You will then add your Marsala wine slowly until dough begins to come together like a playdough mixture. You will then start working the dough with your hands to form the dough into a dough ball. You will then cover and let the dough rise for about 10-15 minutes.

If you have a stainless area to work on great, if not you will need a wooden cutting board. You will need to slightly dust the area you plan to work on with a small amount of flour. You will then roll out the dough into 1/4 inch thickness. You will then use your 3 ½ rings and cut the cannoli shell circles. You will then use a rolling pin to roll the circles into oblongs or ovals. You will then take your dowels or tubes and wrap the dough around cannoli forms. You will then whisk your egg white, and seal your dough edges by using a brush or very clean hands if you have no brush. You will then roll up ever so slightly the ends so they will have a very faint lip or ring on the edge of the cooked product.

At some point when you are ready to get your shells into the oil to start cooking them you will heat your oil to around 350 degrees. Once it is at the proper temperature you will begin to fry two, or three at a time in deep hot fat for about 1 minute, or until lightly golden. Remove with tongs to paper towels to drain, you will then let cool for about 30 seconds to one minute and then slip out cannoli form, holding shell carefully so you will not break it. Cool shells before filling. Let them hang out while you will start to make your filling.

Ingredients for the Cannoli filling:

3 lb. ricotta cheese, that has had moisture removed

2 1/2 Cup of confectioners' sugar

1/4 Cup of semi-sweet chocolate pieces or grated sweet chocolate

1/4 Cup candied cherries, finely chopped

1/2 Teaspoon of cinnamon

1/2 Cup of chopped pistachio nuts

Confectioners' sugar to dust each of the finished Cannoli's maybe about 1/2 Cup

First thing you will want to do is take your ricotta and place into cheesecloth and wrap it into a ball and then you will tie a knot in the top part of the ball you have made. You will want to hold over night if possible to drain the water from the ricotta. If you have some way to hang the cheese ball in your refrigerator that would be best. You will need to have a bowl under the cheese to catch all of the moisture that will drain off of the ricotta. The shells that you have made will hole for a couple of days if you want to make these in stages. They are worth the wait, and the time taken to make these little delicacies.

First you will take the drained ricotta and get it into the bowl and work it for a minute or two to get it more pliable. You will gently start to combine the cheese, and the sugar into a mixing bowl, and fold in with a spatula until you obtain a light, airy blend of ingredients. You will start to fold in the minced candied fruit and the chocolate very gently. You will then start to spoon the cheese filling into a pastry bag, or a large Ziploc if you do not have a pastry bag. You will then twist the top into a knot to keep the filling from emerging, and fill each of the Cannoli shells, squirting the filling in from either end.

Once you have all of the shells filled you will dip the ends of the cannoli in the pistachios. You will then arrange all of the Cannolis on a platter, and sprinkle with a little powdered sugar, and they're ready. If you would like to garnish you can save some of the candied cherries and place them on the center of each Cannoli after the powdered sugar has been applied. Then serve, and enjoy.

Italian Dessert Cannoli Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for

All-Filipino Desserts

All Filipinos seem to be born with a sweet tooth, and most of us never really outgrow it. We're never too old for a candy bar or a rich filled doughnut. That's why desserts have always been a big part of Filipino cuisine. For many of us, a meal isn't a meal without something cold and sweet to top it off. It doesn't matter if your meal consists of rice and dried fish; without dessert, it's simply not complete.

However, our idea of dessert has evolved a lot through the years. Ask any kid what his favorite dessert is and he'll most likely say ice cream, cake, or something not really Filipino. If you think the same way, maybe it's time you tried the old favorites and rediscover Filipino food. Here's a quick guide to local desserts and some Filipino desserts recipes you can make on your own.


Rice cakes

All-Filipino Desserts

With rice as our staple food, it's really no surprise that we'd turn it into a dessert as well. In fact, we have more than a dozen varieties of kakanin, the local term for rice desserts, most of them sold at practically every corner. Because they are rice-based, they are seldom eaten after regular meals (which already have rice as the main course). People prefer them for merienda in the late morning or afternoon. Some of the most popular Filipino rice cakes are puto, suman, biko, bibingka, and kalamay.

Native pastries

If you're looking for a lighter dessert, Filipino pastries may be just what you need. Our native pastries cover everything from small bite-size tarts to tropical fruit pies. They may seem complicated at first glance, but they are actually one of the easiest Filipino food recipes. In fact, if you're just starting out, pastries make a great beginner recipe. Start with simple snack tarts such as this one.

Easy Caramel Tarts


1 tbsp flour

1 c milk

1 c golden syrup

1 c brown sugar

1 tbsp white sugar

1 tbsp butter

2 eggs, separated

½ tsp vanilla

Procedure: Beat the egg whites until stiff, then beat in the white sugar. Set aside. In a saucepan, combine the rest of the ingredients and bring to a boil, stirring constantly. Pour into baked pastry shells. Top with the egg white mixture and bake for about 10 minutes or until the meringue turns brown.

Puto and kutsinta

Puto a steamed cake made from rice flour, often topped with cheese or salted eggs. It is often sold with kutsinta, a brown jelly cake served with grated coconut. The two go together because the soft, grainy texture of the puto contrasts the tart smoothness of kutsinta. Both are among the simplest Filipino recipes; you can make a batch of each cake in less than two hours.



2 cups flour

1 cup sugar

2 cups milk

6 tsps baking powder

3 eggs (use only egg whites for a lighter cake)

Procedure: Combine all the ingredients except the egg whites. Mix well and let stand for one hour, then fold in the eggs. Pour into baking pan or muffin pans and steam for about one hour.



1 cup rice flour

1 tsp lye water

3 cups water

2 cups packed brown sugar

Procedure: Mix all the ingredients in a bowl; beat well. Half-fill a muffin pan with the batter, then steam covered over 2 inches of water for about 30 minutes. Top with grated coconut.


Bibingka is actually an Indian dish (bebinca), but the Filipino variety is unique because it uses rice flour instead of white. It also comes with a variety of toppings such as butter or margarine, cheese, salted eggs, or grated coconuts. Bibingka is a popular snack in the Christmas season, where it is often sold with puto bumbong (same as puto, but cooked in bamboo vessels and flavored with coconut or purple yam)and other Filipino cooking recipes. It is traditionally cooked in charcoal ovens, which gives it a smoky flavor. Of course, you can also tweak the recipe and bake it in modern ovens. Here's how.


2 c plain flour

¼ c baking powder

¾ c sugar

1 ¼ c coconut milk

3 eggs, beaten

½ c Edam cheese, grated

½ butter, melted

½ c grated coconut

1 tsp salt

Procedure: Preheat your oven to 375oF. In a bowl, dissolve the sugar in coconut milks and add in the eggs. In a separate bow, sift the flour, add the baking powder and salt, then sift again. Combine with the egg mixture and beat well. Pour into prepared pans and bake for about 15 minutes. Top with cheese and resume baking for another 20 minutes, brushing with margarine occasionally. Give it a final brush when done, and serve with coconut on the side.

All-Filipino Desserts

Carlo Villamayor is the owner and co-author of the Filipino food [] blog, A devoted cook, he makes it his personal mission to spread the joy of Filipino recipes [] with food lovers the world over. Bon appetit!

Host Your Own Ice Cream Sundae Party

Are you looking for a unique family friendly party idea? How about throwing an ice cream sundae party? It doesn't have to be only for the kids. What a perfect way to spend an evening or afternoon during any time of year. This could be a great half time show during football season or a child's birthday party. Make it just like an old-fashioned ice cream social and invite your friends or neighbors that you haven't seen for a while to an afternoon gathering at your home.

The Goal:


To try and taste as many different combinations of ice cream, dessert sauces and toppings as possible before you end up with a stomach ache!

Host Your Own Ice Cream Sundae Party

What are you going to need? Ice Cream of course! What kinds should you buy and how much? Here is a general guide:

Basic flavors of Ice Cream to have on hand for your Ice Cream Sundae Party:

Vanilla or French Vanilla- I would recommend a natural vanilla Ice Cream such as Breyer's brand. It really makes a difference on how everything tastes.

Plain Chocolate- something rich and creamy and milk chocolate

Maple Nut- a classic ice cream flavor

Strawberry- tastes wonderful with a blueberry or raspberry sauce on top.

Pick your favorite flavors. Just about anything goes. Please buy good ice cream if you can. Try to stay away from too many artificial flavorings in the ice cream. It detracts from the great flavors of the dessert sauces and toppings. You don't have to necessarily buy top shelf gourmet stuff, but stay away from the really cheap ice creams as well. You may also substitute a variety of frozen yogurts or sorbets for the regular ice cream flavors.

How much? Well, the serving size on most containers of ice cream is ½ cup. Most people will eat somewhat more than that, so take a look at whom you are inviting and if you know if someone is a big eater. Also, is this the only thing you are serving? Decide if you will have other types desserts too.

What time of day will you have the party? If this were held in place of a regular meal, your guests will eat more ice cream. I would recommend 2 to 2 ½ servings per person, so that equates to 1 to 1 ½ cups of ice cream per person. If you are serving other desserts, decrease serving portions to 2 servings per person.

If you are doing a children's party, you may want to limit the serving sizes accordingly. If you allow a bit too much sugar intake, you may have an uncontrollable mob on your hands in short order. Remember to take into consideration a child's weight in comparison to a full grown adult. Keep the serving sizes in check and they will have plenty of fun just helping to add toppings to their creations.

Basic dessert sauce flavors for your ice cream sundae party:

You should have on hand a jar of each of the following: chocolate, caramel, vanilla, and a fruit flavor such as blueberry or red raspberry. If you want to try something different, try cheesecake flavored dessert sauces, apple cinnamon syrup, three-berry chipotle sauce or a raspberry jalapeno sauce. For coffee lovers, you may want to try hazelnut coffee concentrate syrup drizzled on top of vanilla ice cream. For the adults, flavorful dessert liqueurs such as Kahlua or Bailey's Irish Cream taste great on ice cream also.

Ideas for Sprinkles and Toppings:

Sprinkles, colored sugars, chocolate chips, chocolate vermicelli sprinkles, chopped walnuts, pecans and peanuts, malted milk powder, yogurt chips, shredded coconut, nonpareil seeds, peanut butter chips, mini M&M's, toffee chips, butterscotch chips, and crumbled brownie bits are all great choices. Just pick two or three of these to start. If you have more people, you can increase the number of toppings accordingly.

Other items to have on hand:

Bananas for making a banana split, whipped cream, maraschino cherries, lots of sundae dishes, plenty of napkins and glasses of ice water.

Share some time with those that mean a lot to you. Invite them over to visit and also enjoy some ice cream.

Host Your Own Ice Cream Sundae Party

Laura Warnke is owner of an online gourmet retail store, The Topping Shoppe, LLC (The Topping Shoppe LLC). Here you will find a great selection of dessert sauces and ice cream sundae toppings to purchase. If you want to know more about how to use different types of dessert sauces in your recipes please visit my website at