EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: dessert (Page 1 of 3)

Fresh Peach Pie

July 30th, 2016 in Desserts by Julia Volhina
Fresh Peach Pie

In continuation of a peach topic (remember, I got a whole box of juicy tender sweet Georgia peaches?) I present to you the fresh peach pie recipe.

Almost hassle free (especially if you use ready to bake pie shell as I did) and very tasty (if ripe sweet tasty peaches are used). Peaches remain uncooked (only shell is baked) and taste as fresh as they can be.

I used leftover peach kompot to prepare gelatin topping for this pie. Peach juice can be used instead (if it doesn’t contain pineapple in it). A bit of peach preserves mixed with some water to get needed amount and consistency will work as well.

Pecan Stuffed Prunes with Whipped Cream

February 28th, 2015 in Desserts by Julia Volhina
Pecan Stuffed Prunes with Whipped Cream

For some weird reason this dessert is called “Snow White and Seven Dwarfs” in Ukraine. But it doesn’t make its taste any less than awesome: sourish prunes, stuffed with nuts on a bed of fluffy whipped cream.

Prunes can be stuffed in advance, in fact nuts will taste even better after few hours in prunes. And then whip cream and assemble dessert right before serving it.

By the way, you can use other nuts instead of pecans, for example walnuts or almonds, whatever you like more.

Stuffed Baked Apples

October 24th, 2014 in Desserts by Julia Volhina
Stuffed Baked Apples

I love plain baked apples. Stuffing apples with mix of dried apricots, raisins, apple pieces, seasoned with sugar and lemon juice and then baking them is a step up to plain baked apples.

Depending on apples, baking time will differ, you want to get apples soft but not too soft to lose their form.

Serve stuffed baked apples warm from the oven, reheated in microwave or cooled down as a dessert or snack. They also work nicely as a breakfast.

Fruit Salad with Yogurt

August 2nd, 2014 in Desserts, Salads by Julia Volhina
Fruit Salad with Yogurt

Here is your step away from something usually called a dessert: fresh fruit salad dressed with plain yogurt.

No flour, no sugar, almost no fat (if you use low-fat yogurt); only fresh raw fruits loaded with vitamins and tons of good nutrients.

Besides being a dessert, this salad can be great choice for breakfast or lunch or just a snack when you need it.

You can mix and match fruits to your liking for this one. I used pineapples, banana, orange, apple, kiwi and pear. Mint is also optional and can be skipped it if you don’t like it.

Sweet “Potato” Dessert

May 10th, 2014 in Desserts by Julia Volhina
Sweet “Potato” Dessert

This is a no bake dessert from my childhood: one of the easiest to do (you can do it with you child together) with ingredients which were easily available at that time. I think I grew up with condensed milk, cookies and butter.

We called these “sweet potatoes”, I guess mostly because of the color and form. I think the closest equivalent to this recipe in English would be “rum balls” if you make them with rum and form balls instead of “potato” shapes.

Of course, if you make this dessert for kids, skip alcohol.

Baked Apple Dumplings

October 12th, 2013 in Desserts by Julia Volhina
Baked Apple Dumplings

Fall is season not only for pumpkins but apples too. And I love baked apples.

Sticking apple into an oven is probably an easiest way to cook them. Baking apples in a dough as dumplings is a bit more sophisticated, but not whole a lot more complicated.

You can play a bit with taste: add cinnamon, or stuff apple with some raisins or nuts to your taste.

Baked apple dumplings taste the best when served warm.

Sour Cherry Dessert with Whipped Cream

December 22nd, 2012 in Desserts by Julia Volhina
Sour Cherry Dessert with Whipped Cream

This is easy to make and tasty sour cherry dessert recipe. However I must warn you: because of alcohol content it isn’t suitable for children.

Either pitted sour cherry will work for this recipe whatever they are fresh, frozen or canned; of course, fresh ones will taste the best, but they are hard to come by, so I used canned ones from the local European store.

You can beat cream yourself or use some N2O charged cream whipper: just add cooled cream, confectioner’s sugar and liqueur to whipper and mix before pulling in the charger.