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Simple Dessert Recipes

Incredibly Simple Recipes for Melt-in-the-mouth Desserts

Desserts are mostly enjoyed by people after a hearty meal. Let us look at a few recipes that you can whip up for your family.
Batul Nafisa Baxamusa
Last Updated: Mar 13, 2018
Desserts are loved by most people, especially those with a sweet tooth. Here are a few recipes that you can try out at home and enjoy with your family.
It is always a delight to have something sweet after a hearty meal. Both children and adults have a weakness for desserts. It is very tiring to prepare desserts after preparing a heavy meal. Many times you need to have some delicious desserts that are easily made and kids would love to indulge themselves in.
Apple Pie
  • 1 package, refrigerator biscuit with 10 biscuits
  • 1 Granny Smith apple (peeled and finely chopped)
  • ¼ cup, raisins or any other dried fruit
  • 2 tablespoons, sugar
  • 1 teaspoon, cinnamon
  • ½ teaspoon, nutmeg
  • 2½ tablespoons, butter
Method of Preparation
Preheat oven to 375 °F. Spray the muffin cups with cooking spray. Flatten each biscuit using a rolling-pin into a 3-4 inch circle. Mix apples with any other dried fruits like raisins, dried cherries, or dried figs. Add sugar, cinnamon, and nutmeg, and place 1 tablespoon of mixture onto each biscuit. Dot each with a small pat of butter. Bring up the sides of the biscuit and enclose the filling. Seal by pinching and twisting the top. Place the sealed biscuits in greased muffin cups. Bake for 13 minutes or until golden brown. Cool and serve.
Avocado Ice Cream
  • 4 medium, ripe avocados (stoned and peeled)
  • Juice of 2 limes
  • 125 g castor sugar
  • 500 ml carton of fresh vanilla custard
  • Dark chocolate (melted)
Method of Preparation
In the bowl of a food processor, place the avocado flesh, lime juice and sugar and whizz until smooth. Fold the mixture into the vanilla custard. In the bowl of ice cream maker, put avocado mixture and churn it until it freezes or pour mixture into a freezer-proof container and place it in the freezer. When the mixture is on the point of freezing, beat it well. Repeat the partial freezing and beating process a couple of times.
This helps to ensure that the ice cream has a smooth texture, once it's frozen. You can serve the ice cream when it's almost set or completely frozen. If using an ice-cream machine, transfer the mixture to a suitable container for freezing. When serving the ice cream scoops, drizzle over some melted chocolate, just before serving. You can store the ice cream in the freezer for up to 1 month.
Baked Custard
  • 450 ml milk
  • Few drops vanilla essence
  • 40 g castor sugar
  • 2 eggs, lightly beaten
  • A little grated nutmeg
Method of Preparation
Preheat the oven to 180 ºC. In a small pan heat the milk, vanilla essence and sugar until nearly boiling. Pour the mixture over the beaten eggs and stir continuously. Strain the mixture through a sieve into a 600 ml oven proof dish. Sprinkle over a little nutmeg and bake for 50-60 minutes, until set. You can serve custard with stewed or tinned fruit.
Buttermilk Ice Cream
  • 284-300 ml carton double cream
  • 300 ml milk
  • Pinch of salt
  • 250 g castor sugar
  • 6 large egg yolks
  • Few drops of vanilla extract
  • 284 ml carton buttermilk
  • Wafer biscuits, to serve
Method of Preparation
In a saucepan, pour the cream and milk. Add salt and half the castor sugar and bring to boil. Lightly beat the egg yolks and vanilla extract with the remaining sugar and pour the hot cream mixture over. Mix well, then tip the mixture back into the saucepan. Place the pan over a low heat and stir until the mixture has thickened into a custard.
Take care not to let it boil or it will curdle. Remove the pan from the heat and in a clean bowl, strain the mixture. Stir in the buttermilk. Press a sheet of cling film against the surface and leave the custard to cool. Once cooled, freeze the mixture either using an ice-cream maker or by pouring it into a suitable freezer container and placing in the freezer. Beat the mixture continuously, while it's freezing, so that it will have a smooth texture. Scoop the ice cream and serve with wafer biscuits. The buttermilk ice cream can be kept in freezer for up to 3 months.
Vanilla Ice Cream in Bowl
Homemade Apple Cake