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Sweet and Spicy Chicken Satay
Dinner Asian

Sweet and Spicy Chicken Satay

4.5

Prep
10 min
Cook
6 min
Total
106 min

Instructions

  1. 1 In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
  2. 2 Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.
  3. 3 Grill or broil chicken for 3 minutes per side, or until cooked through.

By SHANLEI

Candied Sweet Potatoes with Marshmallows
Dinner American

Candied Sweet Potatoes with Marshmallows

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
  3. 3 Place ½ sweet potatoes in a bowl; mash. Stir in condensed milk, butter, and cinnamon. Add remaining ½ sweet potato cubes; sprinkle in all but 1 tablespoon brown sugar. Stir gently to combine but not so brown sugar dissolves. Transfer sweet potato mixture to a 2-quart baking dish. Top with marshmallows; sprinkle remaining 1 tablespoon brown sugar on top.
  4. 4 Bake in the preheated oven until marshmallows are golden brown, 10 to 15 minutes.

By NKTompk03

Simple Pineapple Stuffing
Dinner American

Simple Pineapple Stuffing

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch glass baking dish with cooking spray.
  2. 2 Combine pineapple, eggs, condensed milk, and sugar in a large bowl; mix well. Gently fold in bread cubes until well moistened; pour into the prepared baking dish.
  3. 3 Bake in the preheated oven until lightly golden on top, 25 to 30 minutes.

By lindslu01

Church Supper Macaroni and Cheese
Dinner

Church Supper Macaroni and Cheese

3.2

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.
  2. 2 Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.
  3. 3 Beat eggs in a bowl; whisk evaporated and condensed milks into eggs.
  4. 4 Spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika.
  5. 5 Melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole.
  6. 6 Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.

By garlic_in_a_windmill

Flan de Naranja (Orange Flan)
Dinner Mexican

Flan de Naranja (Orange Flan)

Prep
15 min
Cook
45 min
Total
180 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
  2. 2 Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
  3. 3 Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
  4. 4 Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
  5. 5 Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

By Allrecipes Member

Honey Walnut Shrimp
Dinner Chinese

Honey Walnut Shrimp

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir water and sugar together in a small saucepan over high heat. Bring to a boil and add walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
  3. 3 Whip egg whites in a medium bowl until foamy. Stir in mochiko until it has a pasty consistency.
  4. 4 Heat oil in a heavy deep skillet over medium-high heat. Dip shrimp in mochiko batter, then fry in batches in hot oil until golden brown, about 5 minutes.
  5. 5 Remove with a slotted spoon and drain on paper towels.
  6. 6 Stir together mayonnaise, honey, and sweetened condensed milk in a medium serving bowl.
  7. 7 Add fried shrimp and toss to coat with sauce. Sprinkle candied walnuts on top and serve.

By Celia

Summer Squash and Onion Cheesy Casserole
Dinner American

Summer Squash and Onion Cheesy Casserole

4.1

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
  2. 2 Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
  3. 3 Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
  4. 4 Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.

By Coleman Bell

Southern Butternut Squash
Dinner American

Southern Butternut Squash

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
  2. 2 Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, whipping cream, and sugar.
  3. 3 Pour into prepared casserole dish. Prepare topping, if desired: combine brown sugar, flour, 1/3 cup butter, and chopped nuts. Mix together and sprinkle over squash.
  4. 4 Bake in preheated oven until set and edges begin to bubble, 30 to 45 minutes.

By Jiniwin Schroeder

The Best Sweet Potato Casserole
Dinner American

The Best Sweet Potato Casserole

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
  3. 3 Mix mashed sweet potato, white sugar, sweetened condensed milk, evaporated milk, melted butter, eggs, vanilla extract, and salt in a bowl using an electric mixer until smooth. Spread into the bottom of a 9x13-inch baking pan.
  4. 4 Mix pecans, brown sugar, melted butter, flour, and sweetened condensed milk in a bowl; spoon topping over sweet potato mixture.
  5. 5 Bake in the preheated oven until golden brown, about 25 minutes.

By Angie Pate

Chinese Honey-Walnut Shrimp
Dinner Chinese

Chinese Honey-Walnut Shrimp

4.0

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
  2. 2 Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
  3. 3 Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
  4. 4 Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
  5. 5 Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
  6. 6 Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
  7. 7 Serve shrimp with the walnuts and honey dressing.

By SweetNsalty

Banoffee (Banana Toffee) Pie
Dessert European

Banoffee (Banana Toffee) Pie

5.0

Prep
10 min
Cook
180 min
Total
260 min

Instructions

  1. 1 Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
  2. 2 Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
  3. 3 Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
  4. 4 Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

By Tara

Tinginys (Lithuanian "Lazy" Cookie Loaf)
Dessert European

Tinginys (Lithuanian "Lazy" Cookie Loaf)

5.0

Prep
10 min
Cook
5 min
Total
255 min

Instructions

  1. 1 Melt butter in a saucepan over low heat. Stir in sweetened condensed milk and cocoa powder and heat until well combined, stirring constantly, about 2 minutes.
  2. 2 Pour crushed cookies into a big bowl and pour milk mixture on top. Mix well. Pour mixture into a large, clear, plastic bag and shape into a loaf form.
  3. 3 Allow to harden for a few hours and cut into slices to serve.

By toodifficult

Sweet Scottish Tablet
Dessert European

Sweet Scottish Tablet

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Grease and line a baking sheet with parchment paper.
  2. 2 Combine sugar and milk in a large stainless steel pan; stir well. Add sweetened condensed milk and butter; bring to a boil. Reduce heat to medium-low and simmer, stirring often, until mixture turns a deep tan color and is thickened, about 10 minutes. Heat to 240 degrees F (115 degrees C) or until a small amount of mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  3. 3 Vigorously stir mixture, scraping sides down and mixing well. Pour mixture onto prepared baking sheet. Allow to cool at room temperature until set, 1 to 3 hours. Cut into small squares or "tablets".

By Allrecipes Member

Scottish Tablet
Dessert European

Scottish Tablet

4.0

Prep
5 min
Cook
25 min
Total
390 min

Instructions

  1. 1 Butter a 10x15 inch jellyroll pan, and set aside.
  2. 2 Pour milk, water, cream, and sugar into a large, heavy bottomed saucepan. Add the butter, and bring to a boil over medium-high heat, stirring constantly.
  3. 3 Reduce heat to medium, and cook for 20 minutes, stirring constantly. After 20 minutes, remove from heat, and beat in vanilla extract. Continue to stir until the mixture is no longer glossy. Pour into prepared pan, and let cool until hard, about 6 hours.

By Heather Feather

Spanish Flan
Dessert European

Spanish Flan

4.7

Prep
15 min
Cook
60 min
Total
255 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt sugar in a medium saucepan over medium-low heat until liquefied and golden in color. Carefully pour hot syrup into a deep 9-inch round glass baking dish, turning the dish to evenly coat the bottom; set aside.
  3. 3 Beat eggs in a large bowl. Add condensed milk, evaporated milk, and vanilla; beat until smooth. Pour egg mixture on top of caramel in the baking dish; place in a deep roasting pan. Carefully pour in enough hot water to come 1 inch up the sides of the dish.
  4. 4 Bake in the preheated oven until just set with a slight jiggle in the center, about 1 hour, checking after 55 minutes. Keep in mind the flan will continue to set as it cools. Remove from the oven and carefully transfer baking dish to a wire rack; cool to room temperature, then cover with plastic wrap to prevent a skin forming. Refrigerate for 3 hours or up to 3 days.
  5. 5 To serve, run a knife around the edges of the dish; carefully invert onto a rimmed serving plate and let caramel sauce flow over flan.

By ASOTO

Homemade Irish Cream
Drink European

Homemade Irish Cream

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine sweetened condensed milk, whiskey, cream, chocolate syrup, coffee granules, vanilla extract, and almond extract in a blender. Blend on high speed until well combined, 20 to 30 seconds. Store in a tightly sealed container in the refrigerator for up to 2 months.
  2. 2 Shake well before serving.

By Mom

Simple Banoffee Pie
Dessert European

Simple Banoffee Pie

3.0

Prep
25 min
Cook
120 min
Total
625 min

Instructions

  1. 1 Immerse the can of sweetened condensed milk in a pot of boiling water. Simmer, ensuring the can is fully covered with water, until caramelized, 2 to 3 hours. Remove the can from the boiling water using tongs and let cool, 8 hours to overnight.
  2. 2 Mix digestive biscuits with 1/2 cup plus 2 1/2 tablespoons melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Refrigerate crust until firm.
  3. 3 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
  4. 4 Mix caramelized condensed milk and bananas together in a bowl. Pour over the crust. Sprinkle instant coffee over banana mixture. Spread whipped cream on top.

By sarah81783

Flan de Queso (Cream Cheese Flan)
Dessert European

Flan de Queso (Cream Cheese Flan)

4.8

Prep
15 min
Cook
50 min
Total
190 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
  3. 3 Place sugar in an even layer in a saucepan over medium heat. Cook until the edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
  4. 4 Meanwhile, pour 1 inch boiling water into a large oven-safe pot or baking dish to make a water bath.
  5. 5 Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour the condensed milk mixture on top. Set in the water bath.
  6. 6 Set the flan and water bath in the preheated oven; bake until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from the oven and let stand for 5 minutes.
  7. 7 Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

By damaris

Scottish Butter Tablet
Dessert European

Scottish Butter Tablet

4.1

Prep
5 min
Cook
30 min
Total
395 min

Instructions

  1. 1 Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
  2. 2 Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
  3. 3 Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
  4. 4 Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

By Lizzie Mac

Super Easy Cream Cheese Flan
Dessert European

Super Easy Cream Cheese Flan

4.8

Prep
10 min
Cook
70 min
Total
260 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat together sugar and water in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish.
  3. 3 Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish.
  4. 4 Place the baking dish in a deep baking pan. Pour in enough water to reach halfway up the sides of the baking dish.
  5. 5 Bake in the preheated oven until custard is set and top is light brown, about 1 hour.
  6. 6 Carefully transfer the baking dish to a wire rack to cool to room temperature. Cover the dish with plastic wrap and refrigerate until cold, 3 to 4 hours.

By kimmy73

Simple and Creamy Spanish Flan
Dessert European

Simple and Creamy Spanish Flan

4.1

Prep
15 min
Cook
55 min
Total
190 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into the baking pan to reach about halfway up the sides of the pie dish to make a water bath.
  2. 2 Pour 1/2 cup sugar and 1 teaspoon water into a heavy saucepan over medium heat. Gently swirl mixture in the pan until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into the warmed pie dish; gently tilt the dish to coat the bottom with caramel.
  3. 3 Whisk egg yolks, condensed milk, evaporated milk, remaining 1/4 cup sugar, and vanilla in a bowl until creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in the pie dish. Cover the baking pan with aluminum foil.
  4. 4 Bake in the preheated oven until custard is set but jiggles slightly when nudged, 45 minutes to 1 hour. Remove foil and place flan with the water bath in the refrigerator until chilled, about 2 hours.
  5. 5 Remove the pie dish from the water bath; run a knife around the edges of flan. Invert flan onto a rimmed serving platter to release custard; let caramel sauce flow over flan.

By FleurSweetLoves

Erin's Irish Creme Liqueur
Drink European

Erin's Irish Creme Liqueur

5.0

Prep
10 min
Cook
1 min
Total
31 min

Instructions

  1. 1 Put chocolate chips and butter in a glass bowl; heat in microwave on high until chips are softened, about 30 seconds. Stir chocolate mixture until smooth, cooking in microwave another 15 seconds to assure chocolate is soft enough, if needed. Add Irish whiskey and stir until smooth.
  2. 2 Dissolve coffee granules in hot water in a small pitcher. Pour the chocolate mixture, sweetened condensed milk, and cream into the pitcher and stir until smooth.
  3. 3 Refrigerate mixture until completely chilled, at least 20 minutes.

By greaterexp3

Millionaire's Shortbread
Dessert European

Millionaire's Shortbread

4.6

Prep
15 min
Cook
20 min
Total
120 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
  2. 2 To make the shortbread crust: Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
  3. 3 Press dough into the prepared pan. Prick all over with a fork.
  4. 4 Bake in the preheated oven until set and golden brown, about 18 to 20 minutes. Let cool.
  5. 5 Meanwhile, to make the caramel: Combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 5 to 10 minutes.
  6. 6 Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
  7. 7 To make the chocolate topping: Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  8. 8 Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.

By Miija Veley

Banoffee Pie
Dessert European

Banoffee Pie

4.6

Prep
15 min
Cook
15 min
Total
165 min

Instructions

  1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix graham cracker crumbs, white sugar, ginger (if using), and melted butter together in a medium bowl. Press mixture into an ungreased 9-inch fluted tart pan with a removable bottom or 9-inch pie pie plate.
  3. 3 Bake crust in preheated oven until set, about 12 to 15 minutes. Cool crust on a wire rack for 15 minutes.
  4. 4 Spread dulce de leche in the cooled crust; arrange bananas evenly on top.
  5. 5 Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Spread whipped cream over bananas.
  6. 6 Editor's Note:
  7. 7 Refrigerate pie for at least 2 hours to overnight. Sprinkle with chocolate shavings, cocoa powder, and/or espresso powder, if desired, before serving. This recipe was tested in our test kitchen in May 2023 and updated to use canned dulce de leche. We also reduced the amount of butter in the crust. The original recipe called for 1 cup.

By Madeleine

Quick Fruitcake
Dessert European

Quick Fruitcake

4.9

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Butter two 9x4-inch pans, then line them with parchment paper. Butter the parchment paper.
  2. 2 Sift flour with baking soda into a medium bowl.
  3. 3 In a large bowl, combine mincemeat, fruit, condensed milk, nuts, and beaten eggs. Fold in flour mixture until well combined. Pour into the prepared pans.
  4. 4 Bake in the preheated oven until the centers spring back and the tops are golden brown, about 2 hours. Allow to cool in the pans. Turn cakes out onto a wire rack; remove parchment paper.

By Linda C

Caramel Shortbread Squares
Dessert European

Caramel Shortbread Squares

4.7

Prep
10 min
Cook
35 min
Total
195 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 To make the shortbread: Mix flour, softened butter, and sugar together in a medium bowl until well blended and crumbly. Press into the bottom of a 9-inch square baking pan.
  3. 3 Bake in the preheated oven until dry and light golden brown, about 20 minutes.
  4. 4 To make the caramel: Bring butter, brown sugar, condensed milk, and corn syrup to a boil in a saucepan over medium-low heat. Boil for 5 minutes, then remove from the heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (crust can be either warm or cool). Let sit at room temperature until caramel begins to firm up, 2 to 3 hours.
  5. 5 Microwave chocolate in a microwave-safe bowl on high for 1 minute, then stir and continue to heat and stir in 20-second intervals until chocolate is melted and smooth.
  6. 6 Pour chocolate over caramel layer and spread evenly to cover completely. Chill in the refrigerator until chocolate is set, about 30 minutes. Cut into bars.

By Julia

Grandma's Aebleskevers
Dessert European

Grandma's Aebleskevers

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Beat egg whites in a bowl until stiff.
  2. 2 Mix flour, sugar, baking powder, and salt together in a second bowl. Mix in egg yolks, condensed milk, and shortening. Fold in egg whites.
  3. 3 Heat an aebleskiver pan over medium heat until hot. Brush each cup with a little melted butter using a pastry brush, then fill each with about 2 tablespoons of batter until almost full. Cook until they begin to bubble; flip over, allowing batter to fill the bottoms of the cups. Continue to cook, turning as needed, until golden brown. Repeat with remaining batter.

By Virginia Mott

Russian Layered Cake
Dessert European

Russian Layered Cake

5.0

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  2. 2 Beat sugar and eggs together in a bowl using an electric mixer for 5 minutes.
  3. 3 Sift flour and baking soda together in another bowl. Beat into the egg and sugar mixture gradually, alternating with sour cream, until a smooth batter forms. Divide batter equally between 3 bowls.
  4. 4 Fold walnuts into the first bowl, raisins into the second bowl, and poppy seeds to the third. Pour each bowl into its own separate cake pan.
  5. 5 Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 30 minutes.
  6. 6 Let cakes cool in pans for a few minutes. Remove from pans carefully; let cool completely, at least 30 minutes.
  7. 7 Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until creamy. Add condensed milk slowly, mixing with a fork or spatula in a clockwise motion. Spread a couple of tablespoons of buttercream onto a large cake plate.
  8. 8 Place one of the cakes onto the butter cream on the cake plate. Spread another few tablespoons buttercream over the cake and lay another cake on top. Repeat with the remaining cake and cover top and sides with remaining buttercream. Decorate as desired.

By Anastasiya