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