Now here’s a great chance to explore the “world” of desserts! We want to taste test your favorites.
Aline & B-man 
Greek Nut Roll à la Aphrodite Lianides
(35 to 40 slices)
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 cup finely chopped almonds
1/4 cup sugar
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 lb phyllo pastry
1 lb butter, melted
1 cup water
1 cup honey, preferably Greek
1 tsp lemon juice
Preheat oven to 350 F.
Combine nuts, sugar, cloves and cinnamon.
Brush 2 sheets phyllo pastry with melted butter and arrange 1 sheet atop the other. Sprinkle with 2 tbsp of nut mixture. Repeat this procedure until there are 3 layers of pastry and nuts. Roll like a jelly roll. Continue to prepare the rolls until there are three.
Cut each roll into 1-inch slices. Place slices on buttered baking sheets with sides.
Bake the nut rolls for 20 minutes, turn them over, and continue to bake for 15 minutes longer, until golden brown on both sides. Cool.
While pastry is baking, make the syrup. Bring water to a boil and stir in the honey. Blend well and add the lemon juice. Cool the syrup slightly. It should still be warm.
When rolls are cool, dip each piece into the warm syrup. Serve at room temperature.
Norwegian Mocha Cake
(8 to 10 servings)
2 cups strong hot coffee
2 cups granulated sugar
2 tbsp cocoa
1 cup seedless raisins, cut up
1/2 cup vegetable shortening
1/2 tsp vanilla extract
2 eggs
2 cups flour
pinch of salt
2 tsp baking powder
1 tsp cinnamon
1 tsp grated nutmeg
1/2 tsp ground cloves
1/2 tsp baking soda
Confectioners’ sugar
Preheat oven to 350 F.
Combine coffee, 1 cup of granulated sugar, cocoa and raisins in saucepan. Bring to a boil and simmer for 10 to 15 minutes. Cool.
Cream shortening and add remaining granulated sugar gradually, creaming until light and fluffy. Add vanilla. Add eggs separately, beating well after each addition.
Mix and sift remaining ingredients, except confectioners’ sugar, and stir in. Spoon into a greased and floured pan (10x10x2 inches) or 10-inch tube pan. Bake for about 1 hour.
When cool, place paper lace doily on top. Sift confectioners’ sugar onto doily; lift off carefully. Cut into squares to serve.
Oh my goodness, this sounds tooooo good,can’t wait to try it
Lukken
1lb butter (real only!) 6 eggs
1 1/4c brown sugar 3 1/2c sugar
4oz Morgan David Grape Wine 10c flour
Melt butter. Add brown sugar, then white sugar. Blend well. Add wine, vanilla and eggs. Add flour 1 1/4c at a time. Mixing well between each addition. Chill overnight. Take teaspoonsful of dough and roll into oblongs. Chill well. Heat a Lukken Eezer. This is a Belgian “kitchen gadget.” Place one piece of dough at a time in the Eezer and turn cooking approximately 1 1/2 minutes on both sides. Package in foil, in stacks of a dozen cookies.
Budino Di Ricotta
This is an Italian ricotta cheese “pudding”.
(4 servings)
1/2 lb ricotta
1/4 cup grated milk chocolate
1/4 cup finely chopped walnuts
2 tbsp cream, approximately
Put ricotta, chocolate and nuts into food processor and blend thoroughly. Add enough cream to make a smooth consistency.
Serve in sherbet glasses with cookies.
French Crêpes Suzette
This is the best known of the dessert crêpe recipes.
(4 to 6 servings)
4 lumps of sugar
1 orange
1/2 lb butter
1/2 cup Curaçao
1/4 cup kirsch
12 dessert crêpes (recipe follows)
Rub the lumps of sugar on the orange skin until they are covered with the aromatic oil. Squeeze the orange reserve the juice.
Crush sugar with half of the butter and cream well.
Place rest of butter in a flat skillet of a chafing dish and, when it melts, add the orange butter. Add orange juice and Curaçao and stir with a wooden spoon until well blended. Add kirsch and ignite. (watch your ceiling! ) Keep sauce barely simmering over a spirit lamp or other low flame.
Add crêpes one at a time and, using a fork and large spoon, turn each crêpe in the sauce, then fold into quarters. Serve hot.
Dessert Crêpes
(24 crêpes)
3 cups flour
4 eggs
4 egg yolks
1 quart milk
2 tsp sugar
1/2 tsp salt
4 tbsp butter
Mix flour, eggs and egg yolks with wire whisk. Add milk, sugar and salt and beat until all ingredients are thoroughly blended.
Melt butter in small container and skim off the foam. Pour off and reserve the fat, or clarified butter. Discard the sediment in the bottom of the container.
Heat a 4-inch skillet and brush it with the clarified butter. Pour in 1 tbsp of batter and tilt pan immediately so that batter will spread over entire bottom of pan. Cook crêpe quickly on both sides.
Repeat the process until the crêpes are cookes, staking them on a plate as they are finished. If crêpes are to be served later, cover with wax paper to prevent drying.
Crêpes Alaska
Ice cream sandwiched between two crêpes, hot sauce is added and the effect is most unusual.
(6 servings)
4 lumps of sugar
1 orange
5 tbsp butter
1 tsp lemon juice
1/4 cup cointreau
1/4 cup Grand Marnier
1/2 cup warmed cognac
12 warm dessert crêpes (recipe posted above)
6 scoops of vanilla ice cream
1/2 cup slivered almonds, toasted
Rub lumps of sugar on orange skin until they are covered with the aromatic oil. Squeeze orange and reserve the juice.
Crush sugar with 3 tbsp butter and mix until creamy.
Place remaining butter in a flat skillet or in a chafing dish and add lemon juice and liqueurs. Add warmed cognac and ignite.
Place 1 crêpe on each of 6 dessert plates and top each crêpe with a scoop of vanilla ice cream. Cover with another crêpe and spoon the hot sauce over them. Sprinkle with toasted almonds.
Tort Kosciuszko (Rich Polish Chocolate Gâteau)
(for 8-10 people)
Cake:
4 eggs
½ cup granulated sugar
1 cup ground almonds
2/3 cup semisweet chocolate pieces
Topping:
1-1/4 cups whipping cream
1 tbsp rum or brandy
cake crumbs (see stage 6)
Frosting:
2/3 cup semisweet chocolate pieces
1 tbsp black coffee
½ tbsp butter
Decoration: whole blanched almonds
-
Put eggs and sugar into large bowl and beat until thick, the mark of the beater should show in the mixture.
-
Fold in ground almonds, then chocolate which has been melted over hot water.
-
Put ¾ of mixture into greased and lined 8-inch pan; put rest into smaller pan to use for crumbs.
-
In preheated 325-350 F oven, bake cake in center of oven and small cake above this.
-
Remove small cake carefully after approximately 25 minutes and cook large cake for 45-50 minutes, watching carefully that it does not scorch.
-
Keep until next day, make crumbs from small cake.
-
Beat cream until just stiff, fold in rum or brandy and crumbs.
-
Spread smoothly over top of cake.
-
Melt chocolate for the frosting with coffee and butter over hot water.
-
Allow to cool but remain soft, then spoon over center of the top of the cake. Decorate with almonds.
To vary: use ground hazelnuts.
Nova Scotia Black Fruitcake
1 (10-inch) tube cake, or 2 loaf cakes
1 lb candied pineapple, shredded
1 lb golden raisins
1/2 lb seeded raisins
1/2 lb candied cherries, halved
4 ounces candied citron, coarsely chopped
4 ounces currants
2 ounces candied lemon peel, coarsely chopped
2 ounces candied orange peel, coarsely chopped
1/2 cup dark rum, cognac or sherry
4 ounces almonds, blanched and shredded
4 ounces walnuts or pecans, coarsely chopped
2 cups flour
1/2 tsp mace
1/2 tsp cinnamon
1/2 tsp baking powder
1 tbsp milk
1 tsp almond extract
1/4 lb butter
1 cup granulated sugar
1 cup brown sugar, packed
5 eggs
Mix fruits. Add rum, cover and let stand overnight.
Preheat oven to 275 F. Grease one 10-inch tube pan or two 9x5x3-inch loaf pans. Line with wax paper and grease the paper.
Combine fruits, nuts and 1/2 cup flour.
Sift together remaining flour, mace, cinnamon and baking powder. Mix milk with almond extract.
Cream butter until smooth, adding sugars gradually. Add eggs, mix well and add the milk mixture. Add flour mixture; mix well.
Pour batter over the fruits and nuts and mix thoroughly. Fill pans and press batter down firmly.
Bake tube cake about 4 hours, loaves about 3 hours. Let cakes stand 30 minutes. Turn out onto a rack and peel off the paper.
Wrap cooled cakes in cheesecloth soaked in the rum. Place in a crock or deep kettle and cover tightly. As the cloth dries, dribble a little of the same liquor over it. Let ripen 1 month before frosting with a layer of each of the following two frostings. When dry, spread the milk frosting evenly with confectioners’ sugar icing.
Almond Paste
(Frosts 1 (10-inch) tube cake or 2 loaf pans)
1 lb almonds, blanched
1 lb sifted confectioners’ sugar
3 egg whites, lightly beaten
1 tsp almond extract
Grind almonds fine. Add remaining ingredients; mix thoroughly. Spread over the cake. Let dry.
Milk Frosting
(Frosts 1 (10-inch) tube cake or 2 loaf pans)
1 tsp butter
1-1/2 cups sugar
1 tbsp light corn syrup
1/2 cup milk
1/2 tsp almond extract
Cook butter, sugar, corn syrup and milk to 234 F degrees, stirring. Cool. Add almond extract and beat until of a soft fudge consistency. Spread over almond paste. Let dry.
Confectioners’ Sugar Icing
(About 1/2 cup)
Mix 4 teaspoons water with 1 cup sifted confectioners’ sugar. Add 1/4 teaspoon of any desired flavouring.
I have just registered here because I wanted to say thank you so much for the Nova Scotia Black Fruitcake recipe.
I have made this fruitcake and it is delicious. When I printed out the recipe I had copied on to my computer, you can imagine my consternation that there were no eggs in it. I knew I must have made a mistake but, since the recipe had been copied from a friend’s cookbook, and I have long since lost sight of the friend, I was at a loss.
The recipe here is exactly what I have except for 5 eggs. I’ll start the fruit soaking tonight, and bake tomorrow. Thank you again for this recipe, which, I believe, came originally from the New York Times Cookbook.
I’m really happy to know that this post helped you out. You are right on target about where the recipe comes from… The New York Times Cookbook by Craig Claiborne. It has a lot of great recipes. My mother bought it at a yard sale and passed it on to me. Enjoy your fruitcake! 
This is an Italian ricotta cheese “pudding”.
(4 servings)
1/2 pound ricotta
1/4 cup grated milk chocolate
1/4 cup finely chopped walnuts
2 tablespoons cream, approximately
Put the ricotta, chocolate and nuts into the container of a food processor and blend thoroughly. Add enough cream to make a smooth consistency. Serve in sherbet glasses with cookies.
Very moist and delicious!
2 eggs
2 cups flour
1 cup chopped walnuts
2 cups sugar
1 tsp baking soda
1 (14 oz) can crushed pineapple (do not drain)
Preheat oven to 350 F. In large bowl, beat eggs. Add sugar, flour, baking soda, walnuts and pineapple. Pour into a 9x13-inch greased pan. Bake 35 to 40 minutes.
CREAM CHEESE TOPPING
1/4 cup butter
2 cups icing sugar
1 (8 oz) package cream cheese
1 tsp vanilla
In top of double boiler, melt butter. Add remaining ingredients and cook, stirring constantly until smooth and silky. Pour over hot cake as soon as it comes out of the oven.
Steamed Pudding
(Scottish Black Pudding - recipe from my great grandmother on Dad’s side)
1 cup molasses
1 cup milk
1 cup raisins or mixed candied fruit
1/2 cup shortening
1 tsp baking soda
1 tsp salt
2 tsp cream of tartar
3/4 tsp ground cloves
1 tsp nutmeg
3 cups flour
Mix all together, put into a covered steamed pudding mold and steam 1 1/2 hours.
Thai sweet sticky rice.
400g white sticky rice
2 cups coconut cream
400g caster sugar
2 teaspoons of salt.
Soak rice for few hours (or overnight) rinse and then steam for around 20 mins.
Add sugar to coconut cream and stir until dissolved. Once rice has cooked, add sweetened coconut cream to rice and stir. Leave rice to settle for around 20 mins before serving. Serve with slices of fresh mango.
Flan Mexicano (Mexican Flan)
Prep Time: 10 Min; Cook Time: 55 Min; Ready In: 6 Hrs 5 Min
Ingredients
• 1/4 cup white sugar
• 1/4 cup whole milk
• 1/4 (14 ounce) can sweetened condensed milk
• 3/4 eggs
• 3/4 egg yolks
• 1 tablespoon freshly squeezed orange juice
• 3/4 teaspoon grated orange peel
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon cornstarch
• 1/4 cup heavy cream
- Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
- Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.
Your picture looks like a pie, not flan, but the recipe sounds good.
I will be trying out the flan mexicano!
My preferred French dessert is Crème Brûlée.
By simply infusing Lavender flowers in the milk, it will metamorphose it !
Lavender Crème Brûlée
Ingredients
Servings : 6
2 cups heavy cream
1 Tbsp culinary lavender
1/3 cup blond cane organic sugar
1 tsp vanilla extract
6 egg yolks
Sugar to caramelize the top, about 2 tsp per ramekin
Directions :
Place the ramekins in a large baking dish.
Preheat your oven at 350 F.
In a pan, bring the cream to a gentle boil and stop immediately. Add the lavender, cover and let infuse for 15 min.
Strain.
In the meantime, mix together the egg yolks with the sugar and vanilla until light in color.
Pour the cream slowly and mix.
Divide the cream between the ramekins.
Fill the baking dish with boiling water so that the water line is half way up to the height of the ramekins. Bake in the oven for 25 to 30 min. Let cool before placing the creams in the fridge for a few hours.
When ready to serve, sprinkle with extra fine sugar and caramelize with a torch, or under the broil for a few minutes until caramelized.