Individual Butter Dish

27 Sep, 2010 in art pottery by admin

Individual Butter Dish

Recipes for Quick and Easy Desserts

When you need a tasty dessert but you don't have a lot of time to put into it, try one of these simple recipes that produce a dessert fit for company. Berries and Cookie Desserts are served in individual dessert dishes and are light enough to enjoy after any meal. They also look impressive. The Crispy Rice & Granola Treats are more of a treat than dessert but would be fine for a family dessert. They are also perfect for picnics, lunchboxes, after school treats, etc.

BERRIES AND COOKIE DESSERTS

2 cups quartered fresh strawberries
1 1/4 cups fresh raspberries
1 1/4 cups fresh blackberries
2/3 cup fresh blueberries
4 tbsp sugar, divided
2 tsp fresh lemon juice
4-oz reduced fat cream cheese
1 1/2 cups fat-free frozen whipped topping, thawed
Dash of ground cinnamon
12 miniature meringue cookies, quartered

In a large bowl, combine all the berries, half of the sugar, lemon juice; let stand at room temperature about a half hour.

In a small mixing bowl, beat cream cheese until smooth. Beat in the whipped topping, remaining sugar, and cinnamon until combined. Just before serving, divide the berries evenly between six dessert dishes. Top with the whipped topping mixture and sprinkle with the cookie pieces.

CRISPY RICE & GRANOLA TREATS

1 package (10-oz)regular marshmallows
1/4 cup butter
4 cups granola with raisins
1 1/2 cups crisp rice cereal
1/2 cup shelled unsalted sunflower seeds

Line a 13 x 9-inch baking pan with foil leaving foil hanging over the short sides. Butter the foil and set aside.

In a large saucepan, combine the marshmallows and butter. Cook and stir the mixture until the marshmallows are melted. Stir in the granola, cereal, and sunflower seeds. Press mixture into the prepared pan. Cool. Remove foil lining with uncut bars from the pan. Cut into 24 bars.

Enjoy!

About the Author

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com

What cooking skills are involved in this dish?

To make the chocolate sponge pudding, heat the oven to 180C/fan 160C/gas 4. Mix the flour, cocoa powder, ground almonds, chocolate and sugar together. Then stir the milk, butter and egg together and mix into the dry ingredients. Spoon into 6 individual ramekins or ovenproof dishes.
To make the sauce, mix the sugar and cocoa powder and gradually stir in 300ml boiling water. Spoon this over the sponge mixture.
Bake the puddings for 20 minutes. Lower the oven temperature to 170C/fan 150C/gas 3 and cook for a further 10 minutes until the sponge feels firm to the touch - the sauce will be lurking underneath. Serve straight from the oven with cream.

The minimum as the instructions are concise and little to go wrong

Betty's Crispy Oven-Baked Parmesan Chicken Breast Recipe