Movers Move: Desserts

INGREDIENTS:

3 eggs
3/4 cup buttermilk
3/4 cup vegetable OIL
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with
juice
1 cup raisins

INGREDIENTS:

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

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INGREDIENTS:

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime

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Ingredients:

3 Egg yolks
1/2 lb Mascarpone Cheese
1 package Ladyfinger
1 tbsp Rum
1/2 cup White Sugar
1/3 cup Milk
1/2 tsp Vanilla extract
3/4 Cup Heavy Cream
1/4 tbsp Strong Brewed Coffee
1/2 tbsp Unsweetened cocoa powder

INGREDIENTS:

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed
milk
1 (5 ounce) package instant vanilla
pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped
topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers

INGREDIENTS:

2 large Granny Smith apples, peeled and
cored
2 (10 ounce) cans refrigerated crescent
roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain
Dew ™

INGREDIENTS:

1 (16 ounce) package OREO Chocolate
Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA
Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi
-Sweet Baking Chocolate, melted

INGREDIENTS:

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butten
1 teaspoon vanilla extractr
1/2 cup packed brown sugar
1 egg, beate
2 tablespoons milk
40 miniature chocolate covered peanut
butter cups, unwrapped

INGREDIENTS:

1 (18.25 ounce) package devil's food
cake mix
1 (5.9 ounce) package instant chocolate
pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

INGREDIENTS:

1 pound skinless, boneless chicken
breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Ingredients:

200 ml/1 cup heavy cream (I used Amul Fresh Cream)

1 tbsp butter

225 gms finely chopped dark bitter sweet chocolate (I used Morde brand -100 gms milk chocolate and 125 gms dark chocoalate)

cocoa powder OR chopped toasted nuts of your choice OR desiccated coconut OR icing sugar OR chocolate rice for dusting

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Method

1 Heat a pan, add butter and fresh cream. Bring to a boil (as bubbles appear along the edges of the vessel) turn off heat.
2 Place chopped chocolate in a stainless steel vessel. Pour the cream over grated chocolate and let it stand for 3 mts. Use a whisk to gently stir till smooth. (Do not beat). Bring to room temperature.
3 Cover the stainless steel vessel with a cling wrap and place in the refrigerator. Allow to set till firm for 4 hours or overnight.
4 Place a little cocoa powder or desiccated coconut or icing sugar or chopped nuts like pistachios/almonds in a plate.
5 Remove the cling wrap off the stainless steel vessel, use a melon scoop or spoon to remove the chocolate and make small balls. Dust your hands with cocoa powder while rolling the balls so that they do not stick to your hands.
6 Roll the truffles in the coating of your choice. Shake truffles in a sieve to eliminate excess cocoa if using cocoa to dust. Place them on parchment/butter paper lined plate, cover and refrigerate the truffles.
7 At the time of serving bring them to room temperature. Store in an air tight container in the fridge.

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