The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes (46 page)
Read The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes Online
Authors: Corbett Coburn
4.
Let the
mixture stand for 5 minutes.
5.
Add the
chocolate.
6.
Bring
the mixture to a boil on medium heat, stirring constantly.
7.
Reduce
heat to medium-low and cook until the chocolate is completely melted, stirring
constantly.
8.
Remove
the pan from the heat.
9.
Stir
in the vanilla.
10.
Cool for 20 minutes and
stir.
11.
Serve
warm or chilled.
12.
Ingredients:
1
egg
, separated
6 tablespoons sugar, divided
3 tablespoon
instant tapioca
2 cups milk
1 teaspoon
vanilla
Procedure:
1.
Beat the
egg white
until it is foamy.
2.
Gradually
add 3 tablespoons sugar, beating until soft peaks form.
3.
Mix
the
tapioca,
the remaining sugar, milk and egg yolk in medium saucepan.
4.
Let the
mixture stand for 5 minutes.
5.
Cook
on medium heat, stirring constantly, until the mixture comes to full boil.
6.
Remove
the pan from the heat.
7.
Quickly
stir the egg white mixture into the hot tapioca until it is well blended.
8.
Stir
in the vanilla.
9.
Cool
for 20 minutes and then stir.
10.
Serve warm or chilled.
Ingredients:
1
egg
2¾ cups milk
⅓ cup
sugar
3 tablespoons instant tapioca
1 teaspoon
vanilla
1 cup non-dairy whipped topping
2 tablespoons
seedless
raspberry jam
Procedure:
1.
Beat the
egg and milk
in a saucepan until they are well blended.
2.
Stir
in the sugar and tapioca.
3.
Let the
mixture stand for 5 minutes.
4.
Bring
the mixture
to
a full rolling boil on medium heat, stirring constantly.
5.
Remove
the pan from the heat.
6.
Stir
in the vanilla.
7.
Pour
the pudding into a medium bowl and place plastic wrap directly on the surface
of the pudding.
8.
Refrigerate
for 1 hour or until the pudding is cooled.
9.
Gently
stir in the whipped topping.
10.
Add the jam and stir
slightly to swirl.
11.
Serve immediately.
Ingredients:
8 chocolate sandwich
cookies
,
divided
1 (3.4 ounce) package vanilla instant pudding
2 cups cold
milk
¾ cup non-dairy whipped topping, divided
Procedure:
1.
Break
1
cookie into 4 pieces and reserve for use as a garnish.
2.
Crush
the remaining cookies.
3.
Beat
the pudding mix and milk for 2 minutes.
4.
Stir
in the crushed cookies and ½ cup of the whipped topping.
5.
Spoon
into 4 dessert dishes.
6.
Top each
dish with ¼ of the remaining whipped topping and the reserved cookie pieces.
7.
Refrigerate
until ready to serve.
Ingredients:
1
egg
4 cups milk
1 (3.4 ounce) package
vanilla
cook and serve pudding
1 cup instant white rice, uncooked
¼ cup
raisins
¼ teaspoon ground cinnamon
⅛ teaspoon
ground
nutmeg
Procedure:
1.
Beat the
egg in large
saucepan.
2.
Gradually
add the milk, beating until well blended.
3.
Add the
pudding mix and stir 2 minutes.
4.
Stir
in the rice and raisins.
5.
Bring
the mixture
to
a full rolling boil on medium heat, stirring constantly.
6.
Remove
the pan from the heat.
7.
Cool
for 5 minutes, stirring occasionally.
8.
Pour
into a 1½-quart serving bowl.
9.
Sprinkle
the cinnamon and nutmeg evenly over the top of the pudding.
10.
Serve warm.
Ingredients:
3 cups cold
milk
2 (1.5 ounce) packages vanilla fat free sugar free instant
pudding
1 (15 ounce) can
pumpkin
1 teaspoon pumpkin pie spice
8 ounces non-dairy whipped topping, divided
Procedure:
1.
Beat the
milk
and pudding mix for 2 minutes.
2.
Blend
in the pumpkin and the spice.
3.
Fold
in 1 cup of the whipped topping.
4.
Pour
into a serving bowl.
5.
Refrigerate
for
1 hour.
6.
Serve
topped with the remaining whipped topping.
Ingredients:
1 (6 square) package
white
chocolate
1½ cups heavy whipping cream, divided
Procedure:
1.
Microwave the
chocolate and ¼ cup cream in a large microwaveable bowl on high
for 2 minutes or until the chocolate is almost melted, stirring after 1 minute.
2.
Stir
until the chocolate is completely melted.
3.
Cool
for 20 minutes or until the chocolate reaches room temperature, stirring
occasionally.
4.
Whip
the
remaining cream in a medium bowl until soft peaks
form. (Do not over beat.)
5.
Add
½ the whipped cream to the chocolate mixture.
6.
Stir
with a whisk until the mixture is well blended.
7.
Stir
in the remaining whipped cream.
8.
Spoon
into 6 dessert dishes.
9.
Refrigerate
for
2 hours
Ingredients:
3 cups
milk
, divided
1 cup instant white rice, uncooked
1
apple
, chopped
⅓ cup raisins
½ teaspoon
ground cinnamon
¼ teaspoon ground nutmeg
1 (3.4 ounce) package
vanilla
instant pudding
¼ cup chopped walnuts
Procedure:
1.
Bring
1
cup of the milk to boil in medium saucepan.
2.
Stir
in the rice, apple, raisins, cinnamon and nutmeg and cover.
3.
Remove
the pan from the heat and let stand 5 minutes.
4.
Prepare
the pudding with the remaining 2 cups milk in large bowl as directed on the
package.
5.
Add the
rice
mixture to the prepared pudding and mix well.
6.
Stir
in the walnuts.
7.
Cover
the surface of the pudding with plastic wrap and cool for at least 5 minutes.
8.
Serve
warm or chilled.
Ingredients:
Pinch of salt
½ cup uncooked rice
3 cups whole milk
¾ cup sugar
½ vanilla bean, split
2 large eggs
2 large egg yolks
1 cup mascarpone
6 dried figs
½ cup water
½ cup grappa or brandy
2 tablespoons sugar
Procedure:
1.
Cook
the rice in a saucepan of boiling water with the pinch of salt until the rice
is almost tender.
2.
Drain
the rice and combine it with the milk, sugar, and split vanilla bean.
3.
Bring
the mixture to a boil, then reduce the heat and simmer uncovered, stirring
frequently, until the rice is very tender.
4.
Whisk
together the eggs and the egg yolks.
5.
Add
¼ cup of the rice to the egg mixture, stirring constantly.
6.
Add
another ¼ cup of the rice to the egg mixture, stirring constantly.
7.
Add
the egg mixture to the remaining rice and simmer, stirring frequently, until
the pudding begins to thicken.
8.
Remove
the pan from the heat and stir in the mascarpone.
9.
Remove
the vanilla bean.
10.
Spoon the pudding into 6
dessert dishes and cover the surface of each with plastic wrap.
11.
Refrigerate the pudding for
at least 3 hours.
12.
Remove the stems from the
figs.
13.
Combine the figs, water,
grappa and sugar in a pan and bring it to a boil.
14.
Reduce the heat to medium
and cook, stirring frequently for 20 minutes.
15.
Cool the compote to room
temperature and then quarter the figs.
16.
Serve the fig compote on top
of the pudding.
Ingredients:
1⅔ cups
water
1⅓ cups instant brown rice, uncooked
½ cup
raisins
½ cup sour cream
1 tablespoon
brown sugar
½ teaspoon ground cinnamon
½ cup s
liced almonds
Procedure:
1.
Bring the
water
to boil on medium-high heat.
2.
Add
the rice and raisins and stir.
3.
Cover.
4.
Reduce
the heat to medium-low and simmer for 5 minutes.
5.
Remove
the pan from the heat and let stand, covered, for 5 minutes.
6.
Mix the
sour
cream, brown sugar and cinnamon until well blended.
7.
Add
the sour cream mixture to the rice mixture and mix well.
8.
Turn
the pudding into a serving bowl and sprinkle with the almonds.
9.
Serve
either warm or chilled.
Ingredients:
1 (3.9 ounce) package c
hocolate
instant pudding
2 cups cold milk
¼ cup
creamy peanut butter
¼ cup non-dairy whipped topping
Procedure:
1.
Beat the
pudding
mix and the milk for 2 minutes.
2.
S
poon the
pudding
into 4 microwaveable dessert dishes and top each bowl
with ¼ of the peanut butter.
3.
M
icrowave
on
high for 30 seconds or until the peanut butter begins to melt and pudding is
heated throughout.
4.
Top
each bowl of pudding with whipped topping.
Ingredients:
6 cups
milk
3 cups cooked long-grain white rice, cooled
1 (14 ounce) bag c
aramels
½ cup flaked coconut
Procedure:
1.
Unwrap all
of the caramels.
2.
Bring the
milk to a boil
in a large saucepan, and then reduce the heat to medium-low.
3.
Gradually
stir in the rice.
4.
Add
the caramels, a few at a time, while stirring.
5.
Cook
and stir the mixture until the caramels are completely melted and the pudding
is thickened.
