Recipe for a dessert?!
Recipe for a dessert?
i have to bring desserts to a graduation party that is held outdoors this saturday and i am trying to figure what desserts to bring that is ideal and will definetly not melt. there will be at least 50 to 60 people there and i am bringing a variety of desserts to help my sister out for her daughter. there is a huge graduation cake but what else should there be? it is a cookout party
Additional Details2 weeks ago
thanks for the chocolate recipes; i will make 1 but my niece is allergic to chocolate and nuts i forgot to add that as well
Answers:
2 weeks ago
thanks for the chocolate recipes; i will make 1 but my niece is allergic to chocolate and nuts i forgot to add that as well
Here's a quick Banana Pudding Recipe that will hold up, doesn't take a lot of time to prepare, and tastes so so good.
This recipe will make approx 6-8 servings. Double or triple as you see fit.
Purchase
bananas ( six)
Cool Whip topping( large tub)
Nilla Wafers or Pepperidge Farm Chessman Cookies( large box or bag)
Vanilla Pudding(2)
Milk for pudding
Directions
Make the pudding as directed on the box.
Once the pudding has set up, gently fold in the Cool Whip.
Spread some of the mixture in the bottom of the serving dish, and then layer with cookies and bananas. Continue until you have used all of the mixture , bananas and cookies.
End with the cookies on top.
Go on epicurious.com it has every recipe you will ever need.
Brownies, cookies, cut up fruit with a dip (like cool whip, jam and yogurt) - put them on wooden skewers if you want, any type of bar cookies.
lemon bars would be tasty and you could cut them small so they would go further...
Cobblers are simple to make and keep well outdoors.
For any summer cook-out, some good desserts include fruit salad or sliced melons (watermelon, canteloupe, honeydew). You may also want to try finger-foods as fill-ins: cookies, brownies, etc.
My family also likes pies at cook-outs, so we frequently will have apple pie, coconut custard pie and chocolate cream pie.
Have fun!
here are a few::
Malted Chocolate Chip Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cut into pieces
1 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup malt powder
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Lightly grease 2 baking sheets.
Sift together the flour, baking soda and salt and set aside. In the bowl of a mixer, cream the butter until fluffy. Add the sugars and cream with the butter. The mixture will look a bit grainy. Add the vanilla and eggs and beat together until fluffy. Add the malt powder and mix at low speed just until combined. One-third at a time, add the flour mixture, beating after each addition just until combined. Gently mix in the chocolate chips. Drop by tablespoons onto the baking sheets. Bake 8 to 10 minutes, depending on how crispy you like your cookies. The cookies will be flat. Let cool on wire racks and store in an airtight container.
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Chocolate Covered Marshmallow Cookies
3 cups flour
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 tablespoons butter
3 eggs, whisked together
Homemade marshmallows, recipe follows
Chocolate glaze, recipe follows
Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F.
On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature.
Pipe a ?kiss? of marshmallow onto each cookie. Let set at room temperature for 2 hours.
Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
Note: if you don?t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.
Homemade marshmallows:
1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites
1/4 teaspoon pure vanilla extract
Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until ?soft-ball? stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.
Chocolate glaze:
12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil
Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
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Triple Creme Tart
1/2 cup (1 stick) unsalted butter, softened
1/3 cup confectioners' sugar
1 egg, lightly beaten
1 1/2 cups flour
1/2 cup plus 2 tablespoons almond flour
1/4 cup coarsely chopped toasted hazelnuts
Pinch salt
Triple creme filling, recipe follows
Triple Creme Filling:
1 cup milk
1 cup plus 5 tablespoons sugar
4 eggs, separated
1/2-ounce or 2 tablespoons cornstarch
10 ounces triple creme cheese, rind removed and cut into pieces (recommended: St. Andre or Explorator)
1/4 teaspoon freshly grated nutmeg
1 tablespoon light corn syrup
Splash water
In the bowl of an electric mixer with the paddle attachment, beat the butter and confectioners? sugar until soft, about 2 minutes. Beat in the egg. In a medium bowl, whisk together the flour, almond flour, hazelnuts, and salt. Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl in between additions. Mix until the dough is well combined. Scrape the dough onto a piece of plastic wrap and form it into a disk. Chill for at least 1 hour, until firm.
Preheat oven to 325 degrees F. Roll out the dough into a 12-inch round and fit into a 10-inch tart pan with a removable bottom. Trim excess dough. Use a fork to prick the crust all over to prevent air bubbles from forming. Bake the tart crust until it?s pale golden all over, about 20 to 25 minutes. Transfer tart to a wire rack to cool. (Tart shell can be made 8 hours ahead.)
Triple Creme Filling: In a heavy-bottomed saucepan combine 3/4 cup of the milk and 3 tablespoons of the sugar, and bring the mixture to a simmer. Meanwhile, in a large bowl whisk together the remaining 1/4-cup milk, egg yolks, cornstarch and another 2 tablespoons of the sugar. Remove the milk mixture from the heat and add a little bit of it to the egg yolk mixture to warm it, whisking constantly to keep the yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
Return the custard to the stove and cook it over medium heat, whisking constantly until the consistency of pudding (pastry cream). Add the cheese and freshly grated nutmeg, and whisk until smooth. Strain the custard through a sieve into a clean bowl. In a small heavy saucepan, stir and combine the remaining cup of sugar, light corn syrup and water. Cook over medium heat until it reaches (soft ball) 240 degrees F on a candy thermometer. Meanwhile, in the bowl of an electric mixer fitted with a whip attachment, whip whites until they are opaque and hold very soft peaks. When the sugar syrup is ready, drizzle it into the whites in a slow and steady stream on low speed. Once fully incorporated, increase the speed and whip until stiff, but still warm.
Whisk 1/3 of meringue into pastry cream to lighten. Fold in remaining 2/3 in 2 separate additions. Mound into prepared tart shell. Bake in a preheated 350 degree oven for approximately 30 minutes or until tart is golden brown and springy to the touch.
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Orange Sandwich Cookies
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened at room temperature
Freshly grated zest of 2 medium oranges
2/3 cup sifted confectioners' sugar
3/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1 1/2 cups sifted flour
Confectioners' sugar for dusting
Cookie filling, recipe follows
Preheat the oven to 325 degrees.
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the butter, orange zest and confectioners' sugar until light and fluffy. Add the vanilla and salt and mix. Add the sifted flour and mix until smooth. Refrigerate 30 minutes. On ungreased cookie sheets, working in batches if necessary, drop level teaspoons of the chilled dough 2 1/2 inches apart. One by one, pick up the dough balls, roll into a smooth ball, and replace on the cookie sheet. Spread about 3 tablespoons of confectioners' sugar on a plate. Dip the bottom of a drinking glass into the sugar and use it to press the dough balls flat, into 1 1/4-inch circles. Repeatedly dip the glass into the sugar as needed to keep the bottom dry and coated. Bake until golden brown around the edges, 12 to 15 minutes. Let cool on the cookie sheets for 2 minutes. Transfer to wire racks and let cool completely.
To assemble the cookies, liberally spread half of the orange cookies with cocoa filling, keeping the filling a little bit away from the edges. Cover with a plain cookie and press together gently to create a sandwich. Store in an airtight container.
Filling:
1/2 cup sifted unsweetened cocoa powder
2/3 cup granulated sugar
3 tablespoons unsalted butter
1/3 cup heavy cream
Filling: In a small bowl, mix the cocoa and sugar. In a saucepan, melt the butter over low heat. Add the cocoa mixture and the cream and cook, stirring, until thickened, about 3 minutes. Set aside to cool; the mixture will thicken as it cools.
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Hot Chocolate Tart
Chocolate Sable Crust:
3 cups flour
3/4 cup cocoa powder
Scant 1 cup sugar
11 ounces butter
2 yolks
1 tablespoon cream
1 tablespoon vanilla extract
Chocolate Tart Filling:
5 ounces bitter sweet chocolate
5 1/2 ounces unsalted butter
3 yolks
3 eggs
1 1/2 cups powdered sugar
1/2 cup flour
Serving suggestions: powdered sugar, cocoa powder, and ice cream or whipped cream
For the Chocolate Sable: This sable crust recipe will provide you with more than enough dough than you need for the Hot Chocolate Tart. You can either cut the recipe in half or make the full amount and freeze the remaining dough for up to two months.
In a mixer with the paddle attachment on low, mix together the flour, cocoa powder, sugar, and butter, blending until sandy.
In a separate bowl whisk together the yolks, cream, and vanilla extract. Add to the dry ingredients and mix until dough just comes together. Make into disks, wrap, and chill for two hours.
Preheat oven to 375 degrees F.
Roll out in small batches, as it gets soft fast. With a large round cutter, cut out disks and keep them chilled while you roll and cut the rest of the dough.
Line 4-inch tart rings with the disks and chill. Line the rings with plastic wrap (that's right!) and fill with rice, then gather the plastic wrap up to contain the rice. Bake for 14 minutes, then remove the rice packets and bake 2 more minutes to crisp. Let cool slightly while you make the filling.
To make the filling: Melt the chocolate and butter over simmering water.
Meanwhile, whisk together the eggs and yolks. Whisk in the powdered sugar to the egg mixture until most of the lumps are gone. Whisk in the melted chocolate mixture, and lastly, the flour.
Pour filling into tart shells and bake for 8 minutes. The center should still shimmy and be loose and melted.
Serve immediately sprinkled with powdered sugar and cocoa powder and ice cream or whipped cream.
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Chocolate Crinkle Cookies
Ingredients
6 oz. semisweet chocolate, chopped
4 tbsp. (1/2 stick/2 oz./56g) unsalted butter
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs, at room temperature
2/3 cup granulated sugar
1 tsp. vanilla extract
1/2 cup confectioners' sugar
Instructions:
1. Preheat oven to 325 degrees F/160 degrees C. Melt the chocolate and butter in a bowl over a small pan of simmering water or in a microwave until smooth. Cool slightly. In a separate bowl mix the flour, baking powder and salt.
2. Beat the eggs and sugar with an electric mixer until pale, about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl and refrigerate for 1 1/2 hours or even up to 2 days.
3. Place confectioners' sugar in a small bowl. Shape the cookie dough into 1 1/2-inch balls and roll in the sugar. Place balls on baking sheets lined with parchment paper and press down lightly with your hand to flatten. Bake for 12-15 minutes for soft centers and set edges. Let cool on the baking sheets for 5 minutes and then place on a wire rack to cool.
Makes 20 cookies.
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Cream Cheese Brownies Recipe
Brownie Layer:
1/2 cup (113 grams) unsalted butter, cut into pieces
4 ounces (114 grams) unsweetened chocolate, coarsely chopped
1 1/4 cups (250 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (70 grams) all purpose flour
1/4 teaspoon salt
Cream Cheese Layer:
8 ounces (227 grams) cream cheese, at room temperature
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 large egg
Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter and set aside. Place the remainder of the brownie batter evenly into the prepared pan.
Then in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process until creamy and smooth. Spread the cream cheese filling over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them.
Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days.
Makes about 16 - 2 inch squares.
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hope i helped! happy cooking! :-)
Here's one.......a site with recipes for large crowd
http://www.razzledazzlerecipes.com/quant...
Peanut Butter cookies, make dozens of them served with lemonade , they will be a hit.
You have a good variety of answers already, several of which are pretty easy and last well.
If you happen to have a Pizelle Iron, that cookie is always a winner.
A selection of cookies would give you variety and be easy for people to handle.... just pick up a few cookies and walk around while munching makes life at the party easy. some of MY favorites already recommended include the brownies and lemon bars, both of which are always a winner.
For cake or pudding, you have to have bowl or plate plus fork or spoon which means more supplies and expense and stuff to carry around till you throw it on the ground or in the trash, which is why I'd avoid those and go for the hand-carry munchies for this affair.
check out http://useinfo-dessert.blogspot.com/...
It has recipes for quite a few tasty desserts that can be prepared easily from home ..