DESSERTS

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These are the best brownies you'll ever taste guaranteed.   I've tried many recipes but none is so gooey, moist and  has a crust on the top.  You will crunch on the chocolate chips and nuts and one bite will sell you on this recipe.  Better than you've ever tried. 

Ingredients:

1 c plus 2 T butter

2 1/4 c sugar

5 eggs

1 1/2 t vanilla

3/4 c plus 1 T flour

3/4 c plus 1T cocoa powder

1 t salt

1/2 c chocolate chips

3/4 c nuts, chopped

Directions:

Preheat oven to 350 degrees.  Line bottom of a 9x13" pan with commercial wax paper or parchment paper.  Spray lightly with non stick spray.  Melt butter and sugar in pot till butter just melts.  Stir well so sugar doesn't stick to pan.  Cool and transfer to a large bowl.  Beat in eggs one at a time, then vanilla.  Sift dry ingredients and add to egg mixture, stirring gently.  Add chips and nuts and mix well.  Pour into pan and bake for 35 minutes.  Cool.  Loosen edges with plastic knife to prevent scratching pan.  Put cake rack over and turn over.  Remove wax  paper, place  another rack over.  Turn over so the brownie is right side up.  Put wax paper on counter.  Center rack on center of paper.  Slowly slide rack off  so brownie sits on the paper.  Cut into pieces.  Store in an air tight container.

Bread pudding is a dessert (or sometimes a savory dish) made by soaking bread in a mixture of milk, eggs, sugar, and spices, then baking it until it sets. The result is a soft, custard-like texture with a slightly crispy top.

It originated as a way to use up stale breans:d and is found in many cultures worldwide. Common additions include raisins, cinnamon, nutmeg, vanilla, and nuts. It’s often served warm with a sauce, such as caramel, vanilla, or whiskey or bourbon sauce.

Ingredients:

10 c bread, cubed

9 eggs

2 1/4 c milk

1 3/4 c whipping cream

1 c sugar

3/4 c butter, melted

1 T vanilla

1 1/2 t cinnamon

Caramel Sauce:

1 c sugar

1/4 c water

1 T lemon juice

2 T butter

1 c whipping cream

Directions:

Place bread in greased 9x13" pan.  Whisk eggs, milk, cream, sugar, butter, cinnamon and vanilla.  Pour over bread.  Bake for 45 minutes at 350 degrees.  Let stand 5 minutes before cutting.

In a small pot, bring sugar, water and lemon juice to a boil.  Reduce heat and cook till it turns a golden amber color (about 15 minutes).  Stir in butter and gradually add cream.

A delicious roll made  with pumpkin puree, spices and nuts.  It is then rolled with cream cheese, butter and powdered sugar.  Perfect for the Fall season and holidays. It will  impress anyone of all ages.  

Ingredients For The Cake:

1 1/2 c flour

1 t baking powder

1 t baking soda

4 t cinnamon

2 t ginger

1 t cloves

1 t nutmeg

1/2 t salt

5 eggs

1 c sugar

1 1/3 c pumpkin puree

1 c chopped nuts

Ingredients For The Filling:

16 oz ( 2 (8oz)  pkgs) cream cheese, softened

2 c powdered sugar, sifted if lumpy

3/4 c butter, softened

2 t vanilla

Additions:

Extra powdered sugar to sprinkle on thin cotton cloth for rolling the cake.

More powdered sugar to sprinkle on finished pumpkin roll.

Directions:

Cut parchment paper a little larger than the 1/2  sheet pan.  Spray very lightly with Pam.  Combine dry ingredients in a small bowl.  In a large bowl, add eggs, sugar and beat till very thick.  Mix in pumpkin.  Stir in flour mixture and nuts.  Pour batter into prepared pan and spread evenly.  Prepare towel sprinkled with powdered sugar on counter.  Bake cake for 13-15 minutes at 375 degrees.  Center springs back when lightly touched.   Carefully and quickly turn cake onto towel.  Peel off paper and roll in towel while still hot.  Place on rack and cool completely.

For filling, beat cream cheese till smooth, then butter.  Gradually add powdered sugar till well mixed.  Carefully unroll cake, spread filling on cake.  Roll cake to form pumpkin roll.  Place on platter, cover with plastic wrap and refrigerate at least an hour.  Remove plastic wrap and sprinkle with more powdered sugar just before serving.  Use serrated knife to cut.

 Apple pie wontons are a delightful twist on traditional apple pie, blending the crispy texture of wonton wrappers with the sweet, cinnamon-spiced goodness of apple pie filling. Here's a simple recipe to make them: 

Ingredients:

2 apples, dried (about 3 1/2 - 4 c)

1/4 c water

1/4 c sugar

1 t cinnamon

1 T cornstarch

2 T water

1 package of wonton skins

Directions:

Bring the 2 apples, water, sugar, and cinnamon to a boil and simmer for 15 minutes stirring it occasionally. Add the cornstarch to the water in a separate bowl and mix it together. after cornstarch is dissolved add the mixture to the big pot to thicken. Remove it from the stove and let it cool. 

On each wonton put a generous amount of filling. Swipe water with your finger on half edge of skin. Fold in half and press to seal and form a rectangle. Deep fry and drain on paper towels.

 Pineapple bread is a type of sweet bread that incorporates pineapple—typically crushed or finely chopped—into the  batter. 

Ingredients:

3/4 c sugar

1/2 c butter, softened

2 eggs

1 1/2 c butter

2 t baking powder

1/8 t salt

1/4 c pineapple juice

2 T milk

1 c drained crushed pineapple

Glaze:

1/2 c powder sugar

 1 t vanilla

1 T pineapple juice

Directions:

Beat butter and sugar till fluffy.  Add eggs, one at a time.  Mix dry ingredients in a bowl.  Add dry ingredients alternately  with milk and pineapple juice.  Fold in crushed pineapple.  Pour batter into greased and floured loaf pan.  Tap on counter twice to get out air bubbles out.  Bake in 350 degree oven for 45-55 minutes.  Cool on rack and drizzle glaze over.

To make glaze, add 1/2 c powder sugar in a small bowl.  Slowly add vanilla and pineapple juice till glaze forms.

 Strawberry mochi is a delightful Japanese treat made of sweet rice dough filled with a fresh strawberry and sweet red bean paste. The texture of the mochi is soft and chewy, while the strawberry provides a burst of juicy flavor. It's often enjoyed as a dessert or snack, especially during the spring and summer months when strawberries are in season. The combination of the chewy mochi, sweet red bean paste, and juicy strawberry creates a delicious harmony of flavors and textures. 

Ingredients:

3 c water 

1 c sugar 

1 pound mochi flour

strawberries

potato starch

koshi-canned azuki bean paste

Directions:

Bring water and sugar to a boil, stirring to dissolve. Pour in flour and vigorously stir and mix well with wooden spoon. Generously sprinkle potato starch on counter. Pour out dough and knead until smooth (5-7 minutes). Wrap or pat bean paste around each strawberry. You can make this part ahead of time and refrigerate. Pinch off golf ball size of dough and pat into a circle. Fill and mold and wrap in wax paper. Serve right away. (Mochi hardens in the fridge if left for a day or more.)

Malasadas are delicious Portuguese yeast-raised doughnuts that are deep-fried until golden brown and then coated in granulated sugar. They are popular in Hawaii, where they were introduced by Portuguese immigrants, and are enjoyed as a special treat on various occasions.

Ingredients:

1 1/2 c water

1 package yeast

2/3 c sugar

5 1/2 c flour

1/2 c butter, melted

6 eggs beaten

1 c lukewarm mashed potatoes

Directions:

To a medium bowl, add water, yeast, and sugar.

Mix and let sit for 5-10 minutes till bubbly and foamy. In a large bowl add flour and make a well in the center. Add rest of ingredients. Mix well and cover bowl with plastic wrap and let rise for 2 hours. Punch down and let rise for 45 more minutes. Drop in hot oil by two spoons or gather dough in hand and squeeze out ball of dough by squeezing between thumb and index. Fry till golden brown on both sides. Drain on paper towels and roll in sugar. May fill with custard or haupia fillings.

These sweet treats are made from glutinous rice flour and often filled with mung bean paste, then rolled in sesame seeds and cooked until they're chewy and slightly crispy on the outside. They're a popular dessert in Vietnamese cuisine, often served during Lunar New Year celebrations or other special occasions. 

Ingredients:

2 c mochi flour

1 c water

1/2 stick wong tong

1/2 c grated coconut 

1/2 c peanuts, ground in processor

1/2 cup sugar

1/4 c melon candy

Directions:

Put flour in one small bowl, add water, and mix with your hands to make stiff dough

 Coconut macaroons are a type of cookie made primarily from shredded coconut, sweetened condensed milk, and egg whites. They are characterized by their chewy texture and rich coconut flavor. Unlike traditional macaroons, which can refer to meringue-based cookies with almond flour, coconut macaroons are denser and have a distinctive moistness from the coconut and condensed milk combination.  

Ingredients:

4 egg whites

1/2 cup sugar

1 t vanilla

1/2 t almond extract

4 3/4 c coconut (about 14 oz pkg)

Directions:

Preheat oven to 325 degrees. Line 2 baking pans with parchment paper. Beat whites, sugar, and vanilla till foamy. Fold in coconut. Then cookie scoop and drop onto sheet, making macaroon compact. Bake 20 minutes till golden on bottom. Cool completely. 

 Malasadas are traditionally enjoyed plain, with a light and fluffy texture and a coating of granulated sugar. However, you can also fill them with various delicious fillings to add extra flavor and richness. Here are a few popular options for filling malasadas: 

Ingredients:

1 c milk

1/2 c sugar

1 egg

2 T flour

1 1/2 t vanilla

Directions:

Combine everything in a small pot. Cook over medium high heat for 7 minutes until thick. Leave in the fridge to cool.

 In Hawaiian culture, it's a frozen dessert made from a combination of soda and/or juice and condensed milk.   This was invented by Mr. Tasaka in Maui in the early 1900's. It is is now only sold at the Maui Mall and the ingredients are secret.  His grand daughters run the store and only 2 flavors are offered-strawberry and pineapple.

Ingredients:

2 cans orange or strawberry soda (24 oz or 3 cups)

1 can 7-Up (12 oz or 1 1/2 c)

1 can condensed milk

Directions:

In a large shallow plastic container with a good lid,

place one can of condensed milk.  Gradually add some soda till milk is dissolved.  Add rest of sodas, mix well.  Cover and freeze for about 4 hours.  Remove and break up ice with a spoon.  Some liquid will still be present.  Put back in freezer and repeat every 1-2 hours until  everything is flaky.  This may take up to 24 hours.  Serve in small cups or glasses.

Tip:

You may substitute juices or other sodas for the 2 cans of soda.  You can even use diet  soda or fat free condensed milk.  

 Mango ice cream is a delicious treat! Its creamy texture combined with the tropical sweetness of mango makes it a popular choice, especially on a hot day.  

Ingredients:

3-4 large ripe mangoes

2 T lemon juice

3/4 c sugar

1 c milk

1 c whipping cream

1/4 c sugar

Directions:

In a large shallow plastic container with a good lid,

place one can of condensed milk.  Gradually add some soda till milk is dissolved.  Add rest of sodas, mix well.  Cover and freeze for about 4 hours.  Remove and break up ice with a spoon.  Some liquid will still be present.  Put back in freezer and repeat every 1-2 hours until  everything is flaky.  This may take up to 24 hours.  Serve in small cups or glasses.

This is the moistest cinnamon roll you'll ever eat.  It oozes with cinnamon, nuts and raisins and the creamy glaze will have you licking your fingers.  Great for breakfast or any special occasion.  People will be amazed that you made these and will be begging to be taste testers.  

Ingredients:

Dough: 

1 c warm water 

1 T yeast 

2 eggs, room temperature 

1/2 c butter, softened 

1/2 c sugar 

1 t salt 

4 c flour  

Filling:

1 c butter, melted

1 c brown sugar, packed

2 T cinnamon  

Topping:

1/2 c heavy cream 

Glaze: 

8 oz cream cheese, softened 

1/2 c butter, softened

2 c powdered sugar 

1 T vanilla  

Directions: 

Attach regular paddle to bowl of Kitchen Aid or other stand mixer.  Add water, yeast, eggs, butter, sugar and salt.  Mix on low speed till just mixed. Remove paddle and attach dough hook.  Knead on medium speed for 7 minutes till stiff dough forms.  Remove dough hook.  Spray large bowl with cooking spray.  Form dough into a ball, put in bowl and turn over to grease other side.  Cover and let rise till doubled (1-1/2 hours).  If weather is too cold and dough doesn't want to rise, turn oven on to 250 degrees for 5 minutes.  Turn off and put covered dough in oven till it doubles in size.  Punch down and form into a  ball.  Flour surface lightly.  Press down and roll into a large rectangle 24" by 15".  Brush with melted butter, sprinkle with brown sugar and cinnamon.  May also add 1 c chopped nuts and 1 c raisins.  Roll from wide side like a jelly roll.  Cut into 12 pieces.  Place in greased 9x 13"pan cut side up.  Cover and let rise till rolls fill up entire pan (about 1 hour).  Pour whipping cream over tops and sides of buns.  Bake in preheated 375 degree oven for 25-30 minutes. To make glaze,  beat cream cheese and butter till creamy.  Gradually add powdered sugar, then vanilla.  Spread over hot rolls.

The easiest pie crust you will ever make.  Quick to assemble in the food processor.  Good for single or double crust pies.  Buttery and tender crust.  This recipe is enough for 2- 9" pie crusts.

Ingredients:

2 1/2 c flour

1 t sugar

1 c cold butter, cut into 1/2" cubes, 3-4 T ice water

Directions:

Put flour, butter and sugar into food processor.  Pulse for 10 seconds.  Slowly drizzle in ice water until dough comes together into a mass or a ball.  Remove and place on floured parchment paper.  Knead a little and form into 2 balls.  Flatten into 4-5" disks.  Wrap in plastic wrap and chill 30 minutes.  Place 1 disk on lightly floured parchment paper.  Sprinkle some flour on disk.  Place 2nd sheet of parchment over and roll into a 13" circle or a little bigger.  Carefully peel off top parchment.  Slowly lift bottom parchment with crust and slowly flip crust into pie pan.  Peel off parchment and smooth out crust to fit into pan.  For single layer crust, flute edge following directions in video.  For double crust, cut off crust at edge of pie pan.  Put about a 16" piece of foil into the pie crust and pour a 1 lb bag of dried beans onto the foil.  Bake in a preheated 375 degree oven for 20 minutes. Take pie crust from oven and remove foil and beans.  Put pie crust back in oven and bake again for 10-15 minutes till golden brown.  Cool.  Fill with custard, pumpkin, etc. and bake according to directions, usually about 45-50 minutes.  Use also for refrigerated pies like:  lilikoi (passion fruit) chiffon, jello, chocolate pudding, banana cream pie, etc.

For double crust, roll another crust, put fruit in and cover with uncooked crust.  Seal edges, build up top crust and flute.  Brush with egg or milk for a shiny crust.  Poke vent holes for steam to escape and bake.  Put on a tray to prevent oozing of filling.  Cool on rack.

Tip: 

 If using unsalted butter, add 1 t salt to flour, sugar and butter.

Definitely my favorite pie.  This lilikoi pie is so light and airy and hardly sold in any of  the bakeries in Hawaii.  Once you try it, your taste buds will never forget and you'll want more.  This pie is not to be missed and will become your favorite.

Ingredients:

12 egg yolks

12 egg whites

1 t salt

1 c sugar

1 1/2 pure lilikoi juice

2 pkg plain gelatin with 1/2 cup water

2 c whipping cream with 1/2 c sugar

Directions:

Beat egg yolks on high till thick and lemony colored.  Add1 t salt, 1 c sugar and 1 1/2 c lilikoi juice and mix well.  Transfer to a pot and cook over low heat until thickened for about 5 minutes.  It will not thicken much.  Dissolve 2 pkg gelatin in 1/2 c water and  add to the yolk mixture. Mix well and remove from heat.  

Beat 12 egg whites in a big bowl till soft peaks form.  Gradually add 1 c sugar till stiff peaks form.  Fold cooked filling into egg whites.  Pour hot filling into 2 cooled baked crusts.  Chill overnight.  Top with whipped cream.  Refrigerate till ready to serve.

To Whip Cream:

Put cold whipping cream into a bowl.  Beat on high till soft peaks form.  Gradually add sugar and beat till stiff.

 Malasadas are a delicious treat! They're Portuguese doughnuts without a hole, often filled with creamy goodness or simply coated in sugar. Crispy on the outside and fluffy on the inside—perfect for any time of day. Here's a quick way to make them. 

Ingredients:

2 c bisquick

1 c milk

1 egg

1/2 t lemon extract

4 slices bread

sugar

Directions:

Combine bisquick, milk, egg, and extract. Dip bread squares in batter. Deep fry till golden brown. Roll in sugar. Enjoy!

 Ingredients:

 6 c water 

1 c small tapioca pearls

1/2 c sugar 

1 can lychee, longnan (dragon eyes), cooked taro, or cooked purple Okinawan sweet potatoes, diced  

1 can (13 oz) coconut milk

Directions: 

Boil water in large pot.  Add tapioca.  Stir often to keep from sticking.  Cook 10-12 minutes until 95 % transparent.  There may be small flecks of white remaining but will continue to cook.  Turn off heat and remove from stove.  Stir in sugar, fruit, juice from can and coconut milk.  Serve hot or cold.  If it thickens too much when refrigerated, just add water. 

 Ingredients: 

4 c mochi rice (also known as sticky rice and sweet rice) 

13 oz can of coconut milk 

1 lb (2 1/4 c) brown sugar

1 1/2 c coconut flakes, fresh or packaged  

Directions: 

Wash rice and cook like regular rice in a pot or a rice cooker.  In a medium size pot, combine coconut milk and brown sugar.  Stir and cook until slightly thickened for about 10 minutes.  Stir in coconut.  Pour rice into a big bowl and loosen up.  Pour half of coconut mix and blend thoroughly.  Put rice mixture into a 9"x13" pan and spread evenly.  Pour the rest of coconut sauce over and smooth over the rice.  Bake in preheated 350 degree oven for 30 minutes.  Let rest about 5 minutes, then cut into squares and serve. Keep at room temperature for 1-3 days.  Refrigeration causes rice to harden. 

 Ingredients: 

5 very ripe bananas, mashed 

1 egg 

1 t vanilla 

1 1/2 c flour

1 t baking soda

1 t cinnamon

1/8 t salt 

1/2 c walnuts or other nuts, chopped  

Directions: 

Preheat oven to 350 degrees.  Combine dry ingredients (flour, baking soda, cinnamon and salt) in a small bowl.  In a large bowl, combine wet ingredients (bananas, egg and vanilla).  Stir in dry ingredients, then nuts.  Mix well.  Pour or scoop batter into 3 lined mini loaf pans and bake for 45 minutes.  Because it is so moist, you may have to bake it an additional 10-15 minutes.  You can also use a regular loaf pan but it may take 1 hour to 1 hour and 15 minutes to bake well. 

  Ingredients: 

13 1/2 oz can of coconut milk and enough water to make 2 cups of liquid 

1 1/4 c sugar 

1 3/4 c mochi flour

2 drops of food color

Potato starch (katakuri) or cornstarch

Large plate or tray to turn mochi onto

Plastic wrap

Plastic knife   

Directions:

 Use a large plate, board or tray, sprinkle potato starch in a  10"-12"circle and set aside.  Spray a 8" or 9" round or square glass bowl with cooking spray.  Put first 4 ingredients in a medium size bowl and whisk till mixture is very smooth and free of lumps. Pour into prepared bowl and cover with plastic wrap.  Put in microwave and cook for 10 minutes.  Remove bowl and peel off plastic wrap.  Loosen edges with plastic knife.  Carefully flip mochi onto plate with cornstarch.   Let cool until easy to handle.  Cut into desired shape. Roll cut edges into potato starch to prevent sticking to each other.   If you want to put in some filling, flatten ball, put some filling in center, pinch and shape into a ball.  Place seam side down.  Store in an airtight container.  

Glutinous Rice Flour: https://amzn.to/2HZRQI7 

 Ingredients: 

Crust:

2 c flour 

1/2 c powdered sugar

1 c butter

1 T lemon zest 

 Filling:

4 eggs 

1 c sugar

3/4 c lemon juice 

1/2 c flour 

1 t baking powder 

1 T lemon zest 

powdered sugar  

Directions: 

Crust:  

Mix flour and powdered sugar together.  With pastry cutter, cut in butter till pea sized and well mixed.  Line a 9" x 13" pan with parchment paper extending to top of pan so it will be easy to lift out of pan when baked.  Pour mixture in pan and gently pat down evenly.  Bake in preheated 350 degree oven for 30 minutes.   

Filling: 

 In medium sized bowl, whisk eggs, add sugar and lemon juice.  Pour in flour, baking powder and zest.  Whisk until batter is smooth and free of lumps.  Pour mixture over hot baked crust, spread evenly.  Bake 30 minutes till center is somewhat firm.  Cool completely on rack (at least 30 minutes).  Carefully lift lemon bar out of pan and place on a cutting board or tray.  Spoon powdered sugar into a small strainer and sift sugar over the bar.  Cut into desired pieces with a pizza cutter and place onto platter.  

Note:  If powdered sugar is lumpy, sift before using.   

When mangoes are in season,  everyone enjoys this delicious and moist mango bread.  It is truly a dump cake and all you do is put everything in a bowl , mix it up and pour the batter in the pan.

It makes good gifts and freezes well.

 Ingredients: 

4 c flour 

1 t salt 

4 t cinnamon

4 t baking powder

4 t baking soda

2 1/2 c sugar 

4 c ripe mango, diced 

1 c raisins

1 c walnuts, chopped 

1 1/2 c oil 6 eggs  

Directions: 

Put all ingredients in a large bowl.  Mix well until everything is combined and smooth.  Line 2 loaf pans with commercial wax paper, parchment or foil.  No greasing necessary.  Divide batter among the 2 pans or 6 mini loaf pans.  Bake in preheated 350 degree oven, 1 1/4 hours for loaf pans, 45 minutes for mini loaf pans.  Remove from oven, turn pans out on cake racks, remove paper, and cool right side up. 

These are good to make when fresh apricots are in season.   It has a light crust on the bottom and an oatmeal topping.   It is moist and delicious and bakes in no time.

Ingredients:  

2 lbs ripe apricots, seeded and cut in half   

3/4 c sugar

1 c flour 

1/2 c brown sugar

1/2 t salt 

1/4 t baking soda

1/2 c cold butter

1 c quick oats  

Directions:

 Preheat oven to 350 degrees.  Put apricots and sugar in a pot and cook about 15 minutes or until soft.  Remove and process to a puree in a processor, Vitamix or Blendtec.  Pour into bowl, cover and freeze for 15-20 minutes or until cool to the touch.   Crust:  In a bowl, put flour, brown sugar, salt and sugar and mix well.  Cut in butter with a pastry cutter, fork or 2 butter knives till butter is the size of peas.  Stir in oatmeal.  Press 2/3 of mixture in bottom of an 8 or 9 inch square pan.  Spread puree evenly over, then sprinkle rest of crust mixture over.  Bake 60-70 minutes until edges are slightly brown.  Cool well before cutting.  If there are white flour patches on top, melt 1-2 T butter and spread over the white spots.  Cut into bars or 9 pieces when cool.  Store in airtight container. 

All my grandchildren love this custard and some have  made it several times.  It is easy and fast, and the texture is softer than the baked version.  The liquid that forms is delicious.  Eat this hot or cold and it's good for older people who are on a soft diet.

 Ingredients: 

8 eggs 

4 c milk 

1/2 c sugar 

1 t vanilla 

Sprinkling of nutmeg  

Directions:

 Whisk eggs and sugar in large bowl you can steam in (glass, metal, porcelain).  Slowly pour in milk and vanilla and whisk till well blended.  Sprinkle nutmeg over.  Steam 30 minutes.  Ready when knife inserted into custard comes out clean.  Remove and serve hot or cold.  Will firm up as it cools and more when refrigerated overnight.