I need a dessert idea!?!
Answers: This weekend we are going to my friends' parents' annual "sauerkraut" party. Basically: sauerkraut and sausages and lots of various side dishes. I've been asked to bring a dessert, and I want to veer from boring cakes or cookies or brownies. What would "go" with this kind of meal?
Cheesecakes are always nice and they are different form the usual cakes, cookies and brownies.
Maple-Pumpkin Cheesecake
Prep: 35 minutes
Chill: 4 hours
Bake: 1 hour
Cool: 2 hours
Stand: 2 hours
Ingredients
1-1/2 cups graham cracker crumbs (about 20 squares)
1/3 cup maple sugar or sugar
1/2 cup butter (1 stick), melted
3 8-oz. pkgs. cream cheese, softened
1 cup maple sugar or sugar
1 cup canned pumpkin
1 Tbsp. whipping cream
1-1/2 tsp. vanilla
3/4 tsp. ground allspice
3 eggs, slightly beaten
1/2 cup caramel ice cream topping
Fresh currants and/or small berries (optional)
Directions
1. Preheat oven to 325 degrees F. For crust, in a medium bowl combine crumbs, the 1/3 cup sugar, and melted butter. Press crumb mixture onto the bottom and about 2 inches up the sides of an ungreased 9-inch springform pan. Bake for 8 minutes. Remove and cool on a wire rack.
2. For filling, beat cream cheese, the 1 cup sugar, pumpkin, whipping cream, vanilla, and allspice beating on medium speed until combined. Add eggs and beat on low speed until just combined.
3. Spoon filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in the 325 degrees F oven about 1 hour or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours. (To store cheesecake, cover thoroughly with plastic wrap and refrigerate up to 2 days. Or carefully transfer cheesecake to a plate or platter and place cheese cake in a freezer bag or airtight container and freeze for up to 1 month. Thaw frozen cheesecake in the refrigerator for 24 hours.)
5. Just before serving, spoon caramel ice cream topping over top of cheesecake. Garnish with currants and/or fresh berries, if desired.
6. Makes 10 servings
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Chocolate-Irish Cream Cheesecake
Prep: 45 minutes
Chill: 6 to 24 hours
Bake: 50 minutes
Cool: 15 minutes + 30 minutes + 1 hour
Stand: 15 minutes + 30 minutes + 1 hour
Ingredients
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
Directions
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
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Sweet Potato Cheesecake in a Gingersnap Crust Ingredients
For Crust:
2 cups gingersnap cookie crumbs (about 30 cookies)
6 Tbsp. butter, melted
For Filling:
3 8-ounce packages cream cheese, softened
1/2 cup butter, softened
1-1/3 cups sugar
1 cup cooked or canned sweet potatoes, mashed
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
3 Tbsp. bourbon
1 tsp. vanilla
4 eggs
For Topping:
1-1/2 cups dairy sour cream
2 Tbsp. sugar
1-1/2 Tbsp. bourbon
Additional gingersnap cookie crumbs (optional)
Directions
1. For crust, in a medium bowl stir together the crust ingredients. Press crumb mixture into bottom and 1 inch up sides of buttered 10-1/2-inch springform pan. Bake in a 350 degree F oven for 8 to 10 minutes just until color starts to deepen. Remove from oven and set aside.
2. For filling, in a large mixing bowl combine cream cheese and butter; beat with an electric mixer on medium speed until smooth. Beat in sugar, scraping sides of bowl occasionally. Add mashed sweet potatoes, nutmeg, and cinnamon; beat to combine. Add bourbon and vanilla. Mix until thoroughly combined and smooth. Add eggs, one a t a time, mixing just until combined after each addition.
3. Pour filling into prepared crust. Bake in a 350 degree F oven for 20 minutes. Reduce oven temperature to 300 degree F; continue baking for 35 minutes more. Reduce oven temperature again to 250 degrees F, continue baking for 20 to 30 minutes more or until cheesecake is set around the edge and barely jiggles at the center. Remove cheesecake from the oven. Increase oven temperature to 350 degree F.
4. Meanwhile, for topping, whisk together the sour cream, sugar, and bourbon. Carefully spread topping evenly over cheesecake. Bake for 5 minutes more to just set the topping. Remove from oven and let cool for 5 minutes. Run a thin-bladed knife around the edge of the pan and let cool completely. Cover and chill for several hours. Remove cheesecake from pan. If desired, sprinkle with additional gingersnap crumbs. Makes 16 servings.
5. Make-Ahead Tip: Prepare cheesecake as directed and refrigerate, tightly wrapped in plastic wrap, for up to 48 hours.
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Pomegranate Cheesecake
Prep: 50 minutes
Chill: 4 hours
Bake: 1 hour and 25 minutes
Cool: 2 hours
Stand: 2 hours
Ingredients
1/2 cup butter, softened
1/4 cup packed brown sugar
4 eggs
1-1/4 cups plus 1/4 cup all-purpose flour
4 8-oz. pkg. cream cheese, softened
1-1/4 cups plus 1/4 cup granulated sugar
1 Tbsp. plus 1 tsp. vanilla
1 16-ounce carton dairy sour cream
1 tsp. finely shredded lemon peel
1-1/2 cups pomegranate seeds
Directions
1. Preheat oven to 350 degrees F. In a mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg; beat well. Beat in 1-1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.
2. Spread unrefrigerated dough half on bottom of ungreased 10-inch springform pan with sides removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1-3?4 inches, using a thin metal spatula to spread dough.
3. Reduce oven temperature to 325 degrees F. For filling, in an extra-large mixing bowl beat cream cheese and 1-1/4 cups granulated sugar until fluffy. Beat in the remaining flour on low speed until smooth. Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.
4. Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven.
5. Stir together remaining sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.
6. Remove cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining 3/4 cup pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.
7. For sauce, in a medium saucepan bring 1-16-ounce bottle pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (10 to 12 minutes). Stir together 1/4 cup brown sugar and 1 tablespoon cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.
Test Kitchen Tip: Spoon sour cream mixture on the puffed edges, then carefully spread toward the center.
Make a trifle. They are very easy to make and are very pretty when you put them in a clear dish. You make any kind of cake you want. Then once it has cooled, cut it in to cubes or break it apart into bite size pieces. Layer your choice of pie filling, then cool whip (you can use pudding if you like). Repeat layers ending with cool whip on top. You can also add pecans or nuts between the layers if you like. Chocolate cake and cherry pie filling is always good because it taste like a Black Forrest Cake.
ew, sounds disgusting. but try ice cream truffles. google that, it might be cooks.com i dont remember. basically they're icecream scooped into a ball, dipped in melted choco, and rolled in a topping, like sprinkles, coconut flakes, or nuts. i made them for a family and friends party my parents hosted and everybody loveeeddd them. if u do make them, hint: don't make them too big cuz they're hard to eat/hold; use a small but deep pan which is easy for dipping; ****keep the icecream frozen and the chocolate *from solidifyiing!!!!!!!!
YUM. hope this helps ;);)
pS> u can alter the recipe if u want. my friend was allergic to nuts so i used rainbow sprinkles instead, etc.
triple-layer carrot cake with cream cheese frosting
Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins
Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract
Preparation
For cake:
Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
For frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.
you could make a german chocolate cake....the coconut frosting is supposed to resemble the saurkruat used to make an authentic german chocolate cake. Have a great party! =)
Apple caramel tart. Use apple pie filling and carmel ice cream topping into a phillo dough crust. Bake according to dough directions.
i think with such a heavy meal and flavors such as sauerkraut and sausage, a lighter dessert would be complementing. I know you said no cake, but an angle food with fruit and whipped cream is light. Anything with fruit, a nice light pie or something.
I think chocolate would be a bit strong against such strong flavors.
Sauerkraut Custard Pie
Servings: 8
3/4 cup cream
1-1/2 cups sauerkraut, drained and finley chopped
1/2 cup granulated sugar
3 large eggs
1 tsp. vanilla extract
1 (9- inch) pie shell
Preheat oven to 425 degrees F.
In a large bowl, mix cream, sauerkraut, sugar, eggs, and vanilla. Pour mixture into pie shell. Bake at 425 degrees Fahrenheit for 10 minutes, then reduce heat to 350 degrees Fahrenheit and continue baking for 20 minutes or until a knife inserted into filling an inch from the edge comes out clean.
This recipe will make one 9-inch pie. If you wish to make more than one pie, the calculations are easy. Simply multiply the ingredients by the number of pies you wish to make.
http://www.sauerkrautrecipes.com/recipe8...
Make something German or from that area like a sacher torte or apple strudel
hey..this is a great recipe..i know your guests will love this..its one of my personal favorites..its a strawberry-pretzel pudding or salad..yummyyyyy...its easy to make..its relly yummie too
1-1/2 cups of crushed pretzels
3 tablespoon of sugar
a little melted butter about 3 tbsp
half cup white sugar
1-1/2 cup cream cheese
strawberry gelatin
boiling water
whip cream
in a baking pan add the crushed pretzels and the 3 tablespoons sugar and melted butter press tighty so that it will not break. bake it until slighty toasted when toasted..set aside and let it cool.
In a bowl beat the half cup sugar and cream cheese until smooth.Fold in the whip cream and spread evenly on the cooled crush.refrigerate about 30 mins
In a bowl miz in strawberry gelatin and boiling water(mix in fresh cut strawberry if desired) pour over the cream cheese pretzels and refrigerate until chlled..
if desired add alittle icecream ontop
if u want more sugar or anythign go ahead..
it is super easy to make and i assure you that all uor guest will love it
Sauerkraut, eh? German! My family is German, and I've got a recipe that was handed down in my dad's family for years. It's odd... but it's German, and it's definitely different! It's called banana salad (but my uncles from the south here always called it ' Sis' banana slop'! You'll either love it or hate it.. there isn't much in between with this!
Dissolve a box of light brown sugar with 2 cups of water on medium heat. Add 1 heaping tablespoon of plain flour (you can adjust with more flour or more water if it's too thick or too thin). Stir until lumps in sugar disappear, then add a large dollop ( about 2 tablespoons) of salted butter. Stir until mixture begins to thicken and sticks to the back of your spoon. Remove from heat and stir in 1-3 tablespoons of white vinegar. (Go easy on the vinegar until you taste it.. better to add than try to adjust if it's too tart). Refrigerate until ready to use, up to one week. Just before serving, add 3-5 large, firm, not overly ripe bananas diced and 1 can of cocktail peanuts. Stir and serve cold. Enjoy!
1 1/2 sticks unsalted butter, cut into cubes
1/2 cup dark brown sugar, packed
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/2 teaspoons instant espresso
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup good quality chocolate chips or chunks
Preheat oven to 350 degrees F.
In a large mixing bowl, combine cold butter, dark brown sugar, light brown sugar, granulated sugar and espresso with a hand mixer. Mix at slow speed for 30 seconds and increase speed until the mixture is fluffy, about 6 minutes. Lower the speed and add the eggs 1 at a time. Add vanilla and mix until all ingredients are incorporated. In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter and sugar mixture in batches. Stir with a spatula until well blended. Fold in the chocolate chips or chunks and spoon the dough onto 2 parchment lined cookie sheets at least an inch apart. Bake for 14 to 15 minutes. Rotate the cookie sheet half way through so that the cookies bake evenly. Remove the cookies from the oven and transfer to a wire rack to cool.