Dessert Recipes

We all love sweet melting-in-mouth desserts.Today, I shall try to make you familiar with some really yum and delicious dessert recipes. We have chosen the best from each type of Dessert recipes.

Dessert Recipes which include a variety of pies, cakes, cakes frostings, pudding recipes, dessert sauces, ice cream, cobblers, and much more.

Check out...the best of all Fruit Cakes Recipes!!!

Cake recipes include cake types like layer cakes, chocolate cakes, fruit cakes and sheet cakes. Friut cakes seems to be the healthiest choice and thus let's start with these first. We have apple cakes, Peach cakes, Pineapple Cakes, Berry Cakes, Banana Cakes, even Coconut ,Citrus and Carrot Cakes.We have included very tasty cake recipes all three of them chosen carefully to save time and effort.

Apple Cake - The easy apple cake recipe is a simple cake with a layer of apple pie filling. Preparation Time is just 1 hour Ingredients include 3 eggs, 1 cup sugar, 3/4 cup oil. 2 cups flour, 2 teaspoons baking powder, 1 canapple pie filling. To make the cake just beat the eggs properly, add sugar, oil, flour,and baking powder. Pour half of the batter into a greased and lightly floured baking pan. Spoon apple filling evenly over the batter. Pour remaining batter over apple layer.
Bake at 325° for 50 to 60 minutes. If desired, dust with sifted powdered sugar.
Your apple cake is ready.


Banana Pineapple Cake Recipe

We need 3 cups sifted all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon,2 cup sugar and 1 teaspoon salt, 1-1/2 cup oil, crushed pineapples 1 can, vanilla essence, 3 eggs and 2 cups diced bananas.

Into a large mixing bowl mix together the flour, baking soda, cinnamon, sugar, and salt. Stir in the oil, pineapple, vanilla, eggs, and banana. Mix by hand until well blended. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for about 1 hour and 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.


Peach Crumb Cake -
1/2 cup butter (4 ounces), room temperature,1 cup light brown sugar, packed,3 large eggs,1 teaspoon vanilla,2 cups flour,2 teaspoons baking powder,1/2 teaspoon cinnamon,1/3 cup milk. Filling ingredient is 1 can of peach pie filling.

For Topping, we need 1/2 cup flour, 4 tablespoons of butter, 1/4 cup brown sugar and some cinnamon. Grease and flour a pan. Heat oven to 350°. Combine 1/2 cup of butter and 1 cup brown sugar; beat until light. Beat in the eggs and vanilla. Combine the flour, baking powder and cinnamon mixture; add to the batter, beating slowly, alternating with the milk. Beat on low until smooth. Spread about half of the batter in the prepared baking pan. Spread the peach pie filling over the batter. Spoon the remaining batter evenly over the peach layer and spread gently to cover the filling. Combine topping ingredients; sprinkle evenly over the top. Bake for about 45 to 55 minutes, or until the cake springs back when lightly touched in the center.

Peach pie filling makes this delicious brown sugar crumb-topped cake is so easy to prepare.

When it all started- History of Cooking Recipes

Cooking is a science and also an art. The history of cooking dates back as far back as 1.8 million to 2.3 million years ago and coincides with the evidence of invention of fire by man.

The process of preparing food is now a well-defined one. It is done by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food is highly advanced in modern times. The process encompasses a vast range of methods, tools and combination of ingredients to alter the flavor, appearance, texture, or digestibility of food. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.

That skill is what will decide how good a recipe’s outcome will be. A recipe is a set of instructions that show how to prepare or make something, especially a culinary dish. In simple terminology, it is the protocol of food-preparation.
What a recipe may incorporate?
Modern culinary recipes normally consist of several components: The name of the dish, How much time it will take to prepare the dish?, the required ingredients along with their quantity, equipment and environment needed to prepare the dish, an ordered list of preparation steps and the number of servings that the recipe will provide.
Some recipes may even note how long the dish will keep and its suitability for freezing. Nutritional information, such as calories per serving and grams of protein, fat, and carbohydrates per serving, may also be given.
Earlier, recipes often included much less information, serving more as a reminder of ingredients and proportions for someone who already knew how to prepare the dish.

Recipe writers sometimes also list variations of a traditional dish, to give different tastes of the same recipes.
The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. Most of these are are lost now like the ancient Egyptians , Greek recipes, Roman recipes and Latin recipes. However, some Punic recipes are known in Greek and Latin translation. The Romans introduced many herbs and spices into western cuisine, Renfrew states that thyme, bay, basil, fennel, rue, mint, parsley and dill were all common in Roman cooking.
Much later, in the 4th or 5th century, appears the large collection of recipes conventionally entitled 'Apicius', the only more or less complete surviving cookbook from the classical world. It chronicles the courses served which are usually referred to as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert).Arabic recipes are documented starting in the 10th century.
During the 1500s and 1600s competition between the large houses became common place and numerous books were written on how to manage households and prepare food. In Holland and England competition grew between the noble families as to who could prepare the most lavish banquet. By the 1660s cookery had progressed to an art form and good cooks were in demand. Many of them published their own books detailing their recipes in competition with their rivals.
Many of these books have now been translated and are available online.
By the 1800s, Cooking had become a passion throughout the world.
Using the latest technology and using a new concept in publishing, Mrs Beeton (Isabella Mary Beeton 1836 – 1865) published her famous ‘Book of Household Management’, in the new format of 24 monthly parts between 1857 and 1861.
Around the same time the American cook Fannie Farmer (Fannie Merritt Farmer 1857 – 1915) was born and having devoted herself to cooking published in 1896 her famous work ‘The Boston Cooking School Cookbook’ which contained some 1849 recipes.
By the mid 1900s, there were literally thousands of cookery and recipe books available.
The next revolution came with introduction of the TV cooks. The first TV cook in England was Fanny Craddock who had her show on the BBC, later followed by chefs such as Graham Kerr (known as the Galloping Gourmet).
Today the television has found a back-up with Internet websites giving the details of all their recipes. Still today, despite the Internet, cookery books are as popular if not more so than they have ever been.