I have to admit it, dessert is my favorite part of the meal. Here are some of our most requested desserts from our catering days.
Fruit Cobbler This is my husband's favorite dessert. You can change the fruit to about anything you like (rhubarb, apple, berry, peach, etc.). Just add a little sugar if the fruit is tart.
500 grams mixed berries, peaches, apples, or your favorite frozen fruit
1/8 cup sugar (for fruit)
1 cup self-rising flour
1 cup sugar
1 cup milk
50 gram butter
Preheat oven to 175 degrees celsius. Place butter in casserole dish and melt in oven while it preheats.
In a separate bowl, combine fruit and sugar. Set aside.
In a separate bowl, combine self-rising flour, sugar, and milk. Mix together until combined (batter will be lumpy, don't overmix).
Remove casserole dish with melted butter. Swirl the melted butter around. Add fruit mixture and spread evenly in dish. Pour batter over fruit mixture. Place in pre-heated oven and bake for 45-60 minutes. Insert a toothpick to test for doneness (clean toothpick = cobbler is done!).
Serve with vanilla ice cream or whipped cream. Enjoy!
Texas Sheet Cake (White) from Allrecipes.com This is a favorite of our rugby team from home (Dayton Area Rugby Club - go Flying Pigs!). There is never any left at the end of a club social. Ingredients
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
1/2 cup sour cream
1 teaspoon almond extract
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter
1/4 cup milk
4 1/2 cups icing sugar
1/2 teaspoon almond extract
1 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C).
In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 38x25 cm baking pan.
Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in walnuts. Spread frosting over warm cake.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 38x25 cm pan.
Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.