| Author |
Message |
Texannie
Member
07-16-2001
| Thursday, July 30, 2009 - 2:45 pm 
It's my turn to bring dessert to bible study next week. I won't really have a way to keep anything cold, and we usually either have it right at the start or at the break (hour later) or both! LOL
some have brought homemade stuff, but lots of store bought brownies, bars, cookie cake ect. i just feel with my 'repuation' LOL i need to have a wow dessert.
I am just drawing a blank. Any suggestions?
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Twinkie
Member
09-24-2002
| Thursday, July 30, 2009 - 3:26 pm
Hello Dolly bars?
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Gumby
Member
08-14-2004
| Thursday, July 30, 2009 - 3:32 pm
There is a great recipe using Nestle's Toll House Cookie dough and it's really easy to make. They are cream cheese bars. Here is a link to the recipe from Nestle's. http://www.verybestbaking.com/recipes/detail.aspx?ID=124074
Also, it is on the pkg of cookie dough.
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Escapee
Member
06-15-2004
| Thursday, July 30, 2009 - 4:02 pm
Chocolate Raspberry Bars. SO good and easy.
2 cubes butter
1 ½ cCups sugar
2 Egg yolks
2 ¼ Cups flour
1 Jar (10 ounces) raspberry Jam/Jelly
1 Cup semisweet chocolate chips
¼ Teaspoon alt
4 Egg whites
1 ½ Cup chopped nuts
1. Preheat oven to 350 degrees
2. Cream butter with egg yolks and ½ cup sugar.
3. Add flour and kneed with fingers. Pat out on a greased cookie sheet at about 3/8 inch thick.
4. Bake for 15-20 Minutes
5. Remove from oven and spread with jam/jelly and chocolate chips
6. Beat egg whites with salt until stiff.
7. Fold in remaining sugar and nuts. Gently spread on top of jam/jelly and chocolate.
8. Bake for about 25 minutes
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Teachmichigan
Member
07-22-2001
| Thursday, July 30, 2009 - 4:49 pm
I made red velvet cupcakes w/the cream cheese frosting for a birthday last year and they were a huge success. Pretty easy, truth be told, but they look pretty, travel easily and are delicious! I just used Emeril or Paula Dean's red velvet cake recipe and put them in muffin tins.
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Twinkie
Member
09-24-2002
| Thursday, July 30, 2009 - 4:50 pm
I guess I should have included the recipe. I just figured everyone knows it:
Hello Dolly bars
1/2 cup unsalted butter
1 cup graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup coconut
1 cup chopped walnuts
1 can (15 ounces) sweetened condensed milk
Preparation:
Melt the butter; mix in graham cracker crumbs. Pat crumb mixture in a 9-x13-inch baking pan. Sprinkle the remaining ingredients over the crumbs in order given, in layers. Drizzle the sweetened condensed milk over all. Do NOT stir. Bake at 350° for about 25 minutes. Cool and cut into bars.
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Texannie
Member
07-16-2001
| Friday, July 31, 2009 - 7:19 am
Great ideas. I just can't figure out what I want to do!! LOL
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Pamy
Member
01-02-2002
| Friday, July 31, 2009 - 10:28 am
Twinkie, I made those the last time you gave the recipe and they are still requested at my work! They are super yummy
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Pamy
Member
01-02-2002
| Friday, July 31, 2009 - 10:32 am
Annie, since you want to WOW them how about making something that looks like a bible or little commandment cupcakes.
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Tishala
Member
08-01-2000
| Friday, July 31, 2009 - 10:37 am
How many people is this for?
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Texannie
Member
07-16-2001
| Friday, July 31, 2009 - 12:35 pm
LOL Pamy, I am not much of a cake decorator.
around 10-15 Tish.
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Tishala
Member
08-01-2000
| Friday, July 31, 2009 - 2:43 pm
I say go for a chocolate panna cotta served with raspberries. It's easy and impressive looking.
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Escapee
Member
06-15-2004
| Friday, July 31, 2009 - 3:10 pm
Tishala, is that similar to what I posted?
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Texannie
Member
07-16-2001
| Friday, July 31, 2009 - 3:28 pm
doesn't a panna cotta need to stay cold?
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Tishala
Member
08-01-2000
| Friday, July 31, 2009 - 3:57 pm
It has to be chilled, but if you wait an hour or so at room temp, it should be fine, especially if you eat it at the beginning. The worst part is always the unmolding....it always makes me nervous and you'd really need to do it there. so maybe it sucks as an idea. at least i didn't suggest Coeur à la Crème! lol.
No, escapee, it's not. panna cota doesn't have eggs, flour, or butter. it's gelatin based.
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Escapee
Member
06-15-2004
| Friday, July 31, 2009 - 3:59 pm
LOL, what kind of dessert doesn't have eggs, flour or butter.......no dessert I want to eat! LOL
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Texannie
Member
07-16-2001
| Friday, July 31, 2009 - 4:07 pm
LOL it's more of a pudding/flan type dessert, Escapee.
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Escapee
Member
06-15-2004
| Friday, July 31, 2009 - 4:09 pm
Hmmm.....ok, pudding I'll let slide. I am actually going to fix a pan of Chocolate Rasperry Bars tonight. They are so dang good.
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Texannie
Member
07-16-2001
| Friday, July 31, 2009 - 4:36 pm
those do sound good escapee.
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Goddessatlaw
Member
07-19-2002
| Monday, November 09, 2009 - 3:55 pm
I want to learn how to make carrot cake with cream cheese icing. Do any of you have a recipe to recommend? It's something I hope is good enough that I'll be asked to bring it to the family Christmases from here on out.
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Sugar
Member
08-15-2000
| Tuesday, November 10, 2009 - 2:12 am
I've heard that carrot cake is time consuming and tricky to make. I'd just find a good bakery in this instance.
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Texannie
Member
07-16-2001
| Tuesday, November 10, 2009 - 5:19 am
it's not hard. here is a good recipe.
http://www.recipezaar.com/Why-I-Joined-Zaar-Carrot-Cake-73825
red velvet cake is a good christmas cake
http://www.foodnetwork.com/recipes/paula-deen/grandmother-pauls-red-velvet-cake-recipe/index.html
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Costacat
Member
07-15-2000
| Tuesday, November 10, 2009 - 8:35 am
The only hard part about making a carrot cake is grating the carrots. And that part isn't even all that hard if you have a grating disk for your food processor. I used to have a really delish recipe but I don't know where it is. It was my ex-fiancee's favorite cake and I made it every year for his birthday.
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Melfie1222
Member
07-29-2002
| Wednesday, November 11, 2009 - 1:49 am
Goddess, I have a pretty simple recipe from my midwestern great grandma, it's not a layered carrot cake, but carrot "bars" - like a sheet cake. You've had some experience with those?  (I lurk). It's very yummy and so much easier than a layered cake, and in my opinion better than layered because the cake to frosting ratio is just right. It has no nuts/pineapple/raisins, what have you.... just a simple from scratch, pure sugar and fat recipe, and, oh yeah the carrots. As Costacat said, it will take some time to shred the carrots. If you want a really stunning looking cake, this isn't it, but if you don't mind a simple looking presentation that is really yummy, you can email me for the recipe.
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Costacat
Member
07-15-2000
| Wednesday, November 11, 2009 - 8:45 am
It might be worth it to consider a "simple sheet cake" if you plan on traveling with the cake. Layered cakes can be a pain to travel with (if the frosting isn't the perfect consistency, layers can shift). Sheet cakes travel so much easier!
Melfie, you should just go ahead and post the recipe. Here!
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