Recipes
Our collection of Dessert recipes are listed below.
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
If you'd like to ask us a question, submit a recipe, or just say hi,
you can reach us at:
[email protected]
you can reach us at:
[email protected]
Submitted by KS
3 1/2 cups flour
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. bicarbonate of soda (or use baking powder)
1 1/4 to 2 1/2 cups buttermilk
Preheat oven to 450 degrees.
Sift the dry ingredients into a large bowl, making sure soda (or baking powder) is evenly distributed. Make a well in the center (of the dry mixture) and add about 3/4 cup buttermilk. Stir until your dough becomes moist (it'll be squishy), yet appears dry - add buttermilk sparingly until you achieve this texture.
Turn out ont a lightly floured board and knead for about a minute (be careful not to overdo it - this bread becomes very tough with over-kneading).
Shape dough into a 8 to 9 inch circle (about 1 to 1 1/2 inches thick). Cut a cross on the top (about a 1/2 inch deep) and place on a floured baking sheet.
Bake for 45 to 50 minutes.
Note: For a softer crust, wrap the bread in a dishtowel after removing from oven.
3 1/2 cups flour
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. bicarbonate of soda (or use baking powder)
1 1/4 to 2 1/2 cups buttermilk
Preheat oven to 450 degrees.
Sift the dry ingredients into a large bowl, making sure soda (or baking powder) is evenly distributed. Make a well in the center (of the dry mixture) and add about 3/4 cup buttermilk. Stir until your dough becomes moist (it'll be squishy), yet appears dry - add buttermilk sparingly until you achieve this texture.
Turn out ont a lightly floured board and knead for about a minute (be careful not to overdo it - this bread becomes very tough with over-kneading).
Shape dough into a 8 to 9 inch circle (about 1 to 1 1/2 inches thick). Cut a cross on the top (about a 1/2 inch deep) and place on a floured baking sheet.
Bake for 45 to 50 minutes.
Note: For a softer crust, wrap the bread in a dishtowel after removing from oven.
1 egg
1 tsp. water
1 c. sugar
1 tsp. salt
1 tsp cinnamon
1 lb pecans
Combine egg and water. Whip with fork until frothy. Add sugar, salt, cinnamon. Pour this mixture over 1 lb. of pecans and toss until coated. Spread on cookie sheet and bake at 250 degrees for one hour.
1 tsp. water
1 c. sugar
1 tsp. salt
1 tsp cinnamon
1 lb pecans
Combine egg and water. Whip with fork until frothy. Add sugar, salt, cinnamon. Pour this mixture over 1 lb. of pecans and toss until coated. Spread on cookie sheet and bake at 250 degrees for one hour.
12 - 2 1/2 x 5 inch cinnamon flavored graham crackers
1 cup butter or margarine
1/2 cup sugar
Heat oven to 350 degrees. Line 15 x 10 inch jelly roll pan with foil. Arrange crackers over bottom of prepared pan. In small saucepan, combine butter and sugar. Bring to a boil over medium heat; boil 2 minutes, stirring occasionally. Remove from heat; pour and spread evenly over crackers. Bake at 350 degrees for 15 to 18 minutes or until golden brown. Cool completely. Break or cut into pieces.
36 servings.
1 cup butter or margarine
1/2 cup sugar
Heat oven to 350 degrees. Line 15 x 10 inch jelly roll pan with foil. Arrange crackers over bottom of prepared pan. In small saucepan, combine butter and sugar. Bring to a boil over medium heat; boil 2 minutes, stirring occasionally. Remove from heat; pour and spread evenly over crackers. Bake at 350 degrees for 15 to 18 minutes or until golden brown. Cool completely. Break or cut into pieces.
36 servings.
Submitted by KS
2 2/3 cup sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup broken nuts (pecans or walnuts are a favorite)
Heat sugar, corn syrup and water in a saucepan over low heat, stirring constantly, until sugar is dissolved. Cook without stirring until mixture reaches 260 degrees (on a candy thermometer) or until a *very* small amount dropped into very cold water forms a hard ball. Remove from heat. Beat egg whites until stiff peaks form; continue beating while pouring hot syrup mixture in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull in appearance. (Mixture may become too stiff for mixer.) Fold in nuts. Drop mixture from the tip of a buttered spoon onto waxed paper. Let it set up, cooling completely. Enjoy.
2 2/3 cup sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup broken nuts (pecans or walnuts are a favorite)
Heat sugar, corn syrup and water in a saucepan over low heat, stirring constantly, until sugar is dissolved. Cook without stirring until mixture reaches 260 degrees (on a candy thermometer) or until a *very* small amount dropped into very cold water forms a hard ball. Remove from heat. Beat egg whites until stiff peaks form; continue beating while pouring hot syrup mixture in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull in appearance. (Mixture may become too stiff for mixer.) Fold in nuts. Drop mixture from the tip of a buttered spoon onto waxed paper. Let it set up, cooling completely. Enjoy.
Submitted by KC
Ingredients:
Crushed dried rose petals 2.5 ounces (organic)
Dark chocolate melting wafers 12 ounces
Place dried rose petals in plastic molds. Set aside.
Melt chocolate in the microwave (according to instructions from provider) and pour it on the molds, over the rose petals.
Clean molds to remove chocolate excess and keep them in a cool and dry place (between 64-68°F)
Remove from molds after a couple of hours.
Hunk's note: Be sure that flowers are edible and have not been treated with chemicals.
Ingredients:
Crushed dried rose petals 2.5 ounces (organic)
Dark chocolate melting wafers 12 ounces
Place dried rose petals in plastic molds. Set aside.
Melt chocolate in the microwave (according to instructions from provider) and pour it on the molds, over the rose petals.
Clean molds to remove chocolate excess and keep them in a cool and dry place (between 64-68°F)
Remove from molds after a couple of hours.
Hunk's note: Be sure that flowers are edible and have not been treated with chemicals.
Submitted by KS
3/4 cup sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 large egg white (room temperature)
1 tablespoon water
2 cups pecan halves
Center rack in oven; preheat to 275 degrees. Combine sugar and spices in a small bowl, blending well. Beat egg white and water till soft peaks hold; gently fold in nuts, coating completely. Add spices, stir to coat. Turn onto jellyroll pan, separating as much as possible to make a single layer. Toast for 30 minutes. Remove from oven; loosen nuts; transfer nuts to another jellyroll pan, again separating as much as possible, cool completely on rack. Serve.
3/4 cup sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 large egg white (room temperature)
1 tablespoon water
2 cups pecan halves
Center rack in oven; preheat to 275 degrees. Combine sugar and spices in a small bowl, blending well. Beat egg white and water till soft peaks hold; gently fold in nuts, coating completely. Add spices, stir to coat. Turn onto jellyroll pan, separating as much as possible to make a single layer. Toast for 30 minutes. Remove from oven; loosen nuts; transfer nuts to another jellyroll pan, again separating as much as possible, cool completely on rack. Serve.
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and was originally established December 11, 2000
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