Anyone Have A Good Desert Recipe For A Party?
January 28th, 2010
I was wondering if anyone had any ideas for a good, easy desert recipe for about 30 people? It is for a neighborhood block party so it needs to be something that will be okay out of the fridge for at least 1 hour or something that doesn’t have to be served hot. Thanks everyone!
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Strawberry-Blackberry Summer Trifle From Food Network Kitchens
Elderflower syrup is sweetly floral, similar in taste to honeysuckle. It’s common throughout Europe and the UK, and has begun to make inroads in specialty stores and cocktail bars in the US. If you can’t find it, the syrup from canned lychees makes a good substitute. Trifles are a classic British summer dessert; they’re light, sweet, and full of juicy fruit.
5 cups strawberries (about 2 pounds)
3 cups blackberries (about 10 ounces)
3/4 cup sugar
2 cups heavy cream, chilled
1/3 cup elderflower syrup or lychee syrup
1 prepared angel food cake
Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.
Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour. (If you’re in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)
Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.
Tear or cut the angel food cake into 2-inch pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.
Pies: apple, strawberry-rhubarb, peace, pineapple, and so on. Look in any basic cookbook for pastry and filing recipes! (Or buy some!)
I tried to pick out recipes that did not have to be refrigerated or have frosting or chocolate that would get messy if it was hot outside. Hope you can use them.
BANANA PUDDING BUNDT CAKE
1 18-1/2 oz. pkg. yellow cake mix
1 3-1/2 oz. pkg. instant banana pudding mix
4 eggs
1 C. water
1/4 C. vegetable oil
1 C. mashed bananas
Glaze:
2 C. confectioners’ sugar
2 Tbs. milk
1 tsp. vanilla extract
1/2 C. chopped walnuts, or pecans
Preheat oven to 350 F. Grease and flour a 10 inch bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed bananas. Beat on low until blended. Scrape bowl and beat another 4 minutes on medium. Pour batter in prepared pan. Bake in preheated oven for 50-55 minutes or until cake tests done. Let cake cool in pan for 10 minutes. After 10 minutes turn cake out and cool on wire rack. Makes approximately 16 servings.
FRUITY DUMP CAKE
1 large can of fruit (cherries, blueberries, blackberries)
1 can of crushed pineapple, drained
1 box of white cake mix
1 stick of margarine
Spread both cans of fruit in the bottom of a baking dish. Sprinkle the dry cake mix on top. Slice butter into thin pats and place on top of dry cake mix. Bake at 350 F. until golden brown on top. Serves approximately 12. (This recipe is so easy because you don’t have to make the batter.)
GREAT DEPRESSION CAKE
Wet ingredients:
1 apple, peeled and grated
2 C. raisins,
2 C. brewed coffee,
2 C. sugar
1/2 C. shortening
Dry ingredients:
2 C. flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. each of nutmeg, all spice, cloves and cinnamon
1 C. pecans or walnuts
Simmer the wet ingredients for 10 minutes. Combine the dry ingredients. Remove the pot from stove and let cool for 10 minutes. Place dry ingredients in a bowl, pour in cooked mixture. Mix ingredients together until it forms into a cake batter. Pour into a well-greased 9 x 13 pan. Bake for 25 minutes at 350 F. To check if cake is done, place a toothpick in center. Serves 8-10 people.
Strawberry Cheesecake Triffle
2 pkg. cream cheese~~room temperature
2 c. powdered sugar
1 c. sour cream
½ tsp. vanilla
½ pint whipping cream
1 tbsp. sugar
1 tsp. vanilla
1 angel food cake~~torn into bite sized pieces
2 quarts fresh strawberries~~sliced
3 tbsp. sugar
In a large bowl, cream together cream cheese, powdered sugar, sour cream and ½ tsp. vanilla. Set aside. In a small deep bowl, beat whipping cream, 1 tbsp. sugar and 1 tsp. vanilla. Fole whipped cream into cream cheese mixture. Add cake pieces and fold lightly. Combine strawberries and 3 tbsp. sugar. Layer in a large glass bowl starting with cake, then strawberries. Finish with strawberries on top. Cover and chill. Serve with additional whipped cream if you like.
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OR
Angel Lushhttp://www.kraftfoods.com/recipes/CakesP…
Fruit Pizza its fast and easy.buy a package of refrigerated sugar cookie dough, press it into a pizza pan and bake according to directions. let cool, mix together creme cheese, small container yogurt and cup of powder sugar spread on cooled pizza and then add toppings sliced fruit caution with bananas they turn brown quickly, I like any type of berries or kiwi. get as fancy as you want
Quick and Easy !! Bake “Jiffy” brand white cake as directed in sheet pan. Cool poke holes in cake. Cover top with Vanilla (instant) pudding made as directed. Cover top of that with Cherry or Blueberry pie filling and refrigerate until time to serve. The longer in the fridge the better. I suggest over night.
This recipe needs to be chilled, but it can stay out of the fridge for about 2 hrs. It is soooooo good, you might want to make 2.
STRAWBERRY CAKE
1 box 12 ct. Twinkies
1 box frozen strawberries
2 pkgs cream cheese
1/2 bag coconut
2 pkgs Cool Whip
1 cup pecans
1 box fresh strawberries
1 pkg. strawberry glaze
Cut Twinkies in half lengthwise. Layer 1/2 of the Twinkies in 13 x 9′ pan. Cover with 1/2 the glaze, pecans and coconut. Pour frozen strawberries over this mixture. Blend cream cheese and Cool Whip. Pour 1/2 this mixture on top. Repeat with the remaining ingredients. Garnish top with fresh strawberries. Chill and serve.
I have a number of good recipes; quick and easy – here are a few. Using fruit that is in season, make fruit kabobs. You can drizzle chocolate over strawberries and bananas,serve them in small plastic bowls. Make two different flavors of cupcakes, cut out the middles and add carmel or strawberries, hot fudge or anything you like. None of these are fancy, but they are quick, easy, relatively inexpensive and fun. Good luck. elle299
This is very easy and typical but still tasty, quick to prepare and needs no cooking, no fridge, etc. I prepared them with cocoa rice krispies but you can substitute with regular rice krispies or corn flakes:
Melt 2-3 big bags of marshmallows with a bit of butter or margarine. Once it’s totally melted, add the cereal and some oatmeal flakes (up to you how much) and integrate. Quickly put this mix in a non stick tray (with butter spread on it) in the shape of big circles so they look like cookies, or even attach a little stick so once they’re hard they become a sort of lolli pops….. put in the fridge till it hardens and then you can keep the cookies/pops outside of it before serving to your guests. It tastes good — I like them and I’m not a kid…
Super-Easy Rocky Road Fudge
Preparation Time 10 mins.
Cooking Time 2 mins.
Refrigerating Time 30 mins.
48 pieces
Ingredients:
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 can (14 oz.) NESTLÉ CARNATION Sweetened Condensed Milk
1 teaspoon vanilla extract
3 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts
Directions:
LINE 13 x 9-inch baking pan with foil; grease lightly.
MICROWAVE morsels and sweetened condensed milk in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in vanilla extract. Fold in marshmallows and nuts.
PRESS mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.
something my grandma calls “Sin”…very easy to make and taste pretty good…appeals to a variety of taste:
Graham crackers
stick of butter
cream cheese – room temp/soft
chocolate pudding mix
whip cream
pecans (topping if desired)
finely crush Graham crackers and fill the bottom of a large glass baking dish, melt butter and add to Graham crackers to form crust and press firmly into bottom of baking dish. evenly spread cream cheese over crust. mix pudding mix to “pie filling” consistency – see box for instruction – layer pudding over cream cheese. spread whipped cream over top and sprinkle pecans or chocolate shavings or what ever you prefer on top. refrigerate over night. really quick and easy.
i usually use 16 oz cream cheese and 1 box choc. pudding, but you easily adjust the recipe to make more or less. good luck
tip: let the graham cracker crust set up before spreading cream cheese…i usually stick mine in the fridge for 1/2 to 1 hour
Oreo truffles
These are so good and easy.
Crush one package oreo cookies with a rolling pin
(I like the mint kind)
Add soften cream cheese and mix well
roll mixture into balls
Melt candy coating or chocolate chips
dip balls in chocolate and let set.
The center of these come out so soft and creamy that they will never know that they are made out of Oreo cookies.